2024-11-07
1 小时 17 分钟Dave and Marco reflect on their time together in the East Village and how the area has changed in the 20 years since they opened restaurants there (3:58). Dave, Chris, and Marco also talk about Marco’s restaurant, Hearth, celebrating its 21st anniversary, as well as his personal journey toward nutrition and good health, which culminated in the creation of his bone broth company: Brodo. Brodo celebrates its 10th anniversary this year (14:20). They then finish with a session of futuristic Buy or Sell (45:32). Hosts: Dave Chang and Chris Ying Guest: Marco Canora Video Producer: Victoria Valencia Majordomo Media Production: Noelle Cornelio, Kelsey Rearden, and David Meyer Learn more about your ad choices. Visit podcastchoices.com/adchoices
We got a good show today.
We have my old chef Marco Canora joining us today.
We're going to talk about the 10 year anniversary of Brodo and some of the shenanigans we used to do in late 90s, early 2000.
I started working for him 2000, but it's been a staple of New York City for many, many years.
I love him dearly and congrats on 10 years Marco.
Then we're going to get into a little buy and sell, a little moif, but it's really a buy and sell.
Let's get it onto the show.
Welcome to the Dave Chang show, part of the Ringer Podcast network presented by Major Demo Media.
Thanks Yolo Tingo as always.
We have an interview with Marco Canora.
Probably one of the like a lot of chef games get thrown around on the show and in the in the Major Demo kitchen, I would say probably one of the most frequent names you, you cite.
We're going to get to that interview in a second and then after the interview we're going to do a buy and sell.
So stay tuned for that.
Let's get on to the interview with Marco.
Chris and I have a fun time talking with Marco.
Let's get on.
This episode is brought to you by Whole Foods Market.
Listen, Thanksgiving is just around the corner and the holiday season is basically here.
Whole Foods Market has all sorts of seasonal items that help with that extra special touch.
Could be an organic spiral cut bone in ham which we got last year.