Oct 4, 2021 • 1HR 2M

John deBary's Vegan Bucatini Frittata Over Thawed Peas

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Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack. Each week on The Amateur Gourmet podcast, there's a theme, interviews with famous chefs, writers, actors, and cookbook authors connected to that theme, plus visits from friends and family, and lots of yodeling. If you like what you hear, be sure to become a paid subscriber and you'll have access to twice weekly recipes, essays, bonus podcast material (including Ten Feisty Food Questions with that week's guest), plus threads where you can engage with other Amateur Gourmet fans about food topics that you care about. Just know there's no judgment here: we all screw up in the kitchen!
Episode details

John deBary is the author of DRINK WHAT YOU WANT, a mixology book that demystifies the art of creating cocktails at home, a skillset that John perfected first as a bartender at New York's legendary PDT and then for nine years as bar director for the Momofuku group. In today's session, we talk to John about washing lettuce, serving others. vs himself, being "a courtly bartender," performance anxiety, and studying drinks on flashcards. We also talk about the first successful cocktail that he invented at PDT (The Norman Inversion), the elements of a cocktail, rhubarb Amaro, how he chooses a drink at a restaurant, and raising $7 million for restaurant workers during the pandemic.

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