This week on The Morning After, Jessie Kiefer relays an interesting, drunken Front of House segment to start off the episode. Later, she sits down with chef Ned Elliott of Foreign & Domestic in Austin, Texas. Tune in to hear Jessie and Ned discuss the Austin food scene, and the growing number of chefs that are doing interesting things in the kitchen. Ned also talks about the Texas climate, and how that allows for a different type of seasonal cooking than that of New York City. Learn about Ned’s introduction to the culinary world, and how Southern foods like beef tongue and country ham influenced his cooking style. Later, Ryan Butler, pastry chef at Highlands Restaurant Group, comes into the studio to talk about his experiences on Martha Stewart Radio and stoner food. Learn about the role of precision in pastry, and hear Ryan’s opinions on food mileage. Finally, Jen Atari stops by to tell everyone what’s on the menu at Chardonnay’s! This episode has been brought to you by Whole Foods Market.

“My philosophy on food: I like a big bowl of food, but with clean flavors.” [14:05] — Ned Elliott on The Morning After

“If you have those basic ratios and recipes, your [pastries] should turn out pretty well.” [26:30] — Ryan Butler on The Morning After