Sicc Palette

The return of the best chef in the world (my opinion!) , parting shots from Pete Wells, who does Michelin fiending better: Emily or The Bear and all things Coconut Gremolata for paid subscribers Full notes and episodes available:  Siccpalette.substack.com

Love the Olympics, don’t love the Olympics food news, the fine dining to fast casual pivot, the phenomenon and boom of bar scenes and how to take advantage of Austin in August for paid subscribers Subscribe to the substack for the full version and notes:  siccpalette.substack.com

Doesn’t matter but never send it back, my attempt at reviewing the rest of The Bear, the state of pop ups For the full version of this podcast; subscribe to the substack .

A first and very biased look at the new season of “The Bear”, why America is THE Pizza town For the paid version and full notes; subscribe to the substack:  siccpalette.substack.com  IG: @siccpalette 

Practical grilling advice, a pop up to restaurant allegory by a sports and culture podcast, and why AI failing doesn’t mean companies won’t stop trying to make it succeed Full notes and links, archives, recipes and more all available at:  Siccpalette.substack.com 

Foxtrot emerges again, the brand is apparently, very strong, Chipotle is no more the bastion of portions, and Anthony Bourdain remains singular in voice and vision. For full notes and reference articles, subscribe to the substack:  Siccpalette.substack.com

Quality still matters in your pans; this has always been a cast iron stan platform + Nestle is betting big on Ozempic subscribe to the substack for full notes:  siccpalette.substack.com Follow Sicc Palette on IG: @siccpalette 

Alex Palomo of Fromage For You and one half of Rasam & Cheese joins the pod and we talk about barnyards, timing and Epoisses Subscribe to the substack

But in the midst of our capitalist mise , we got artisanal cheese revolutions Subscribe to the substack here 

The Chili Crunch saga ends, why are you wearing black gloves to stir a sauce, and stop telling me about how Chai is not Chai Tea For full notes, transcripts and more content; subscribe to the Substack:  https://siccpalette.substack.com/

This pod is not for you, Q2 needs to beat a turnip to reign supreme quarter of taste, and we dive into chili crunch and crisp authoritarianism Full notes & archives:  siccpalette.substack.com

Food isn’t always artisanal, it’s AI, revisiting tired takes, and Trompo Bot is in the lexicon For full notes, additional content and archives:  siccpalette.substack.com 

For full show notes, subscribe to the substack:  siccpalette.substack.com  Reserve your tickets here:  https://rasamcheese.square.site/

Alternative meats: is it a branding issue or is it the meat of it? I unfortunately quote the Governor of Florida and some pop up news you can use For full show notes, reference articles, subscribe to the substack:  Siccpalette.substack.com 

TikTok might get banned, Taco Bell wants a James Beard, kinda and my personal restaurant chain ranking Subscribe to the substack for full notes and more:  Sicc Palette Substack

What does onion content, the lack of media platforms and crawfish have to do with each other? Fashion your tin foil hat for this week’s 3 Things episode Subscribe to the substack: siccpalette.substack.com

An interview with award winning pastry chef, master negotiator and culinary star: Jules Stoddart Full notes on the substack, subscribe here: https://siccpalette.substack.com/

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Some food origin thoughts at the top, I’ve unfortunately trained the algorithm to show me the “slop food” aesthetic, and an unhinged pep talk for the creatives out there subscribe to the substack

An interview with Kalyani Shridhar on her Rasam origin story, it’s the start of week 2 of Rasam Week…ish

The singularity is here and it’s not on the side of quality , plus lighter topics like dirty pasta water martini, and dinner parties are a SZN not a year For full notes, and archives: Siccpalette.substack.com

In the cold light of Austin, TX, a dispatch featuring: the definition of fine-dining, rich people still have the worst taste and how I might learn a little lesson on listening to feedback subscribe to the substack: https://siccpalette.substack.com/

It’s PBS nostalgia in the front, rant in the middle and chip derangement to the end, welcome to a new year of SP Subscribe to the substack for more Sicc Palette content here: http://siccpalette.substack.com/