Sky Full of Bacon

Airwaves Full of Bacon 13: Smoked Salmon Tasting With Ethan Forman of H. Forman and Son, London • Paul Fehribach of Big Jones on His Southern Cookbook • Michael Nagrant on Life as a Restaurant Critic in 2014

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It’s the very far from fat free episode!

(1:40) First up, David Hammond and I taste smoked salmon with Ethan Forman of London’s H. Forman and Son, makers of superior smoked salmon which you can find at Eataly, Whole Foods, and a number of north shore delis including Kaufman’s, Upper Crust, and Once Upon a Bagel.

Sashimi cut.

Paul Fehribach with caul fat for making chaudin.

(17:25) Then I talk with Paul Fehribach of Big Jones, who has The Big Jones Cookbook coming out next year, based on his extensive research into southern food. I’ve written several times about his digging into old food ways, like here, here and here. A longer version of this interview was at the Reader here and here.

Salt-rising bread.

Pancit noodles at Isla Pilipina.

(36:10) Then I talk with Michael Nagrant, reviewer for Redeye, about reviewing and the restaurant scene in 2014, and we mention lots of things along the way. Here are links to things he wrote about: the chicken-donut sandwich, North Pond, Isla Pilipina, Laughing Bird, Publican Quality Meats, Bohemian House, Tete Charcuterie, and MFK.

So contrary to what it says in the podcast it doesn’t look like my last appearance on WGN Radio is available online, but here’s the episode of Outside the Loop in which I talk about the food journalism scene.