Episode 395: Chicken & Charcoal with Matt Abergel of Yardbird
Podcast |
THE FOOD SEEN
Media Type |
audio
Podknife tags |
Arts
Design
Food
Interview
Visual Arts
Categories Via RSS |
Arts
Design
Food
Visual Arts
Publication Date |
Jun 18, 2019
Episode Duration |
00:49:35

On today’s episode of THE FOOD SEEN, Calgary-born talks.com/interview/matt-abergel/">Matt Abergel had to wait for the short window of warm weather to barbecue in his native Canada, but wherever there was charcoal burning, there was chicken to grill. Whether kebabs out of a split in half oil drum in Israel with his aunts, or triple yellow chicken in Hong Kong as his yakitori joint, Yardbird, Abergel has always strived to serve the best parts of the bird. In his book, “Chicken and Charcoal”, there are exploding diagrams of skewered breasts, thighs, wings and tsukune (meatballs), all which can be enjoyed sitting in the most comfortable chairs (specifically designed for the restaurant); so, sit back, relax, and fire up your grills!

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On today’s episode of THE FOOD SEEN, Calgary-born Matt Abergel had to wait for the short window of warm weather to barbecue in his native Canada, but wherever there was charcoal burning, there was chicken to grill. Whether kebabs out of a split in half oil drum in Israel with his aunts, or triple yellow chicken in Hong Kong as his yakitori joint, Yardbird, Abergel has always strived to serve the best parts of the bird. In his book, “Chicken and Charcoal”, there are exploding diagrams of skewered breasts, thighs, wings and tsukune (meatballs), all which can be enjoyed sitting in the most comfortable chairs (specifically designed for the restaurant); so, sit back, relax, and fire up your grills!

On today’s episode of THE FOOD SEEN, Calgary-born talks.com/interview/matt-abergel/">Matt Abergel had to wait for the short window of warm weather to barbecue in his native Canada, but wherever there was charcoal burning, there was chicken to grill. Whether kebabs out of a split in half oil drum in Israel with his aunts, or triple yellow chicken in Hong Kong as his yakitori joint, Yardbird, Abergel has always strived to serve the best parts of the bird. In his book, “Chicken and Charcoal”, there are exploding diagrams of skewered breasts, thighs, wings and tsukune (meatballs), all which can be enjoyed sitting in the most comfortable chairs (specifically designed for the restaurant); so, sit back, relax, and fire up your grills!

The Food Seen is powered by Simplecast.

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