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In the Kitchen with Bret Thorn

In the Kitchen with Bret Thorn

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    • How Brandon Boudet of Little Dom’s and Little Dom’s Seafood benefits from a shorter supply chain

      How Brandon Boudet of Little Dom’s and Little Dom’s Seafood benefits from a shorter supply chain
      Jun 4 2021
      Brandon Boudet, despite the fact that he grew up in New Orleans and has a French last name, is not Cajun or Creole. Rather, his paternal great-grandfather came straight from Paris, not from the Canadian Maritime provinces like the Cajuns did. Regardless, the chef and co-owner of Little Dom’s in Los Angeles and Little Dom’s Seafood in Carpinteria, Calif., said he owes his culinary heritage to the large Sicilian-American family of his paternal grandmother. That and work under New Orleans chefs Emeril Lagasse and Paul Prudhomme put him in good stead to run restaurants in Los Angeles for the past 30 years or so. For almost 20 of those years he had 101 Coffee Shop, an all-day restaurant that did robust business until the pandemic started, and then he and partner Warner Ebbink decided to close it, largely because the lease was about to expire, anyway. They were about to open Little Dom’s Seafood on the picturesque Santa Barbara Coast when the pandemic hit, delaying their plans along with everyone else’s. They did manage to open it later in 2020 as dining room restrictions eased in late spring, and in this podcast Boudet discusses the psychic pleasures of working with the local farmers and fishermen in the area, as well as the business pleasures of having ready supply of produce and seafood that don’t have to go through the snarls of our nation’s overtaxed distribution system.
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      30 min
    • Tiffany Derry and Tom Foley plan a fried-chicken concept for underserved communities

      Tiffany Derry and Tom Foley plan a fried-chicken concept for underserved communities
      May 20 2021
      Tiffany Derry is using her chicken fried in duck fat, which she served in the Obama White House not once, but twice, to empower underserved communities. The chef who has appeared on TV shows such as Top Chef and Bar Rescue has teamed up with attorney Tom Foley to create T2D Concepts, the parent company of Roots Chicken Shak, with the mission of franchising to women and people of color in underserved communities. That’s not easy. Often, aspiring entrepreneurs in those communities are passed over by banks when they’re looking for funding, and selling food profitably in areas with low levels of disposable income requires well-thought-out strategies. But by working with lending institutions, local governments and the communities themselves, Derry and Foley think they are close to having the right model to turn their two-unit concept, Roots Chicken Shak, into a profitable franchise concept in the areas that need it most. In this podcast, the principals in T2D discuss their strategy, as well as their full-service concept, Roots Southern Table, which is slated to open in Farmers Branch, Texas, a suburb immediate northwest of Dallas, in June.
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      27 min
    • Akash Kapoor offers his own take on Indian street food at Curry Up Now

      Akash Kapoor offers his own take on Indian street food at Curry Up Now
      May 6 2021
      Akash Kapoor was in the sub-prime mortgage business until the bottom fell out of that market, catalyzing the financial crisis of 2008. Dipping his toe in to the restaurant business, he tried his hand at southern Indian food until a friend mentioned this guy Roy Choi who was selling Korean tacos out of a truck in Los Angeles. That seemed like a good idea, so Kapoor launched Curry Up Now, a truck in the San Francisco Bay Area selling his take on burritos, using Indian flavors — the rice was made with turmeric and fenugreek; the beans were the chickpea stew channa masala, and the proteins were Indian curries. Soon he started opening brick-and-mortar locations and Curry Up Now has 14 restaurants, mostly in the Bay Area, but also franchises in Atlanta and Salt Lake City as well as in Hoboken, N.J.; and Irvine and Sacramento in California. New restaurants are slated to open in Bloomington, Ind., and Dallas. The menu is playful, offering cheesy stuffed dishes called Quesadillix and his own take on poutine called Sexy Fries, as well as fried ravioli. During the pandemic, Kapoor rethought his approach, revamping his healthier menu and punching up the flavor in other dishes in a process called tempering in Indian cuisine, in which hot foods are finished with a final touch of spice. In this podcast Kapoor discusses the restaurant and the menu and the plans he has for the future.
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      18 min
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