Rob Connoley discusses his fixation on the food and history of The Ozarks and his unique path to the pro kitchen.
On a recent trip to New York City, Rob Connoley of St. Louis, MO's Bulrush restaurant, made time to sit down with Andrew and discuss his culinary career, which mingles elements of scholarship, history, and of course, cuisine. It all comes together at Bulrush, where he takes inspiration from the food and history of the Ozarks. We promise you: It's a fascinating conversation unlike any we've aired before. Settle in and enjoy!
Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.
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