The Fundamentals of Oysters With Found Oyster's Ari Kolender

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• 00:02

  Hey, guys, we have a fun pod today.

• 00:05

  We're gonna do a three parter, but we have a guest chef,

• 00:11

  restaurateur, Ari Callander, of a few restaurants,

• 00:14

  but I think the ones that he is most known for are in la, Queen street and Found Oyster.

• 00:21

  Found Oyster is.

• 00:22

  When it opened up, it was like, you gotta go there.

• 00:25

  And honestly, it's been one of those places that it's so busy that I haven't checked out.

• 00:29

  But we have an interesting conversation about shucking oysters.

• 00:36

  And you might ask, why shucking oysters?

• 00:38

  Well, dinner parties are a thing, especially in la, but I think it's the move now.

• 00:46

  It's not just going to a cool restaurant, it's about hosting a party.

• 00:49

  And in la, people host dinner parties.

• 00:53

  Actually, I went to one in New York when I was there,

• 00:55

  and every place seems to be shucking oysters at home.

• 01:00

  At home.

• 01:02

  So that's why we wanted to talk to Ari.

• 01:03

  And it's something that I've been getting at least three in the past year.

• 01:08

  Three conversations, three dinner parties where people are asking me why, you know,

• 01:12

  why I got invited was to shuck oysters as well and to give a demo and a lesson at these parties,

• 01:19

  which, fine, if that's what it takes to get invited, it's okay.

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