Today’s guest is Chef Kelly English from Restaurant Iris and Second Line Memphis. He’s the chef and owner of these two acclaimed Memphis restaurants, as well as the new fast-casual concept Fino’s, refreshing the concept of an historic local favorite. In this episode, he talks about the New Orlean’s flavors that he’s carried from his hometown into his profession, how various cultural influences have made their mark on the regional cuisine, and what inspires his menus today.
What you'll learn with chef Kelly English
- Kelly English's Family influences in New Orleans (3:03)
- Where Spanish food and Louisiana style cooking meet (4:17)
- Kelly English mentions one key difference between European and American restaurants (7:31)
- The major influences of Louisiana cooking (7:57)
- A more flavorful way to understand local history (11:55)
- Kelly English explains why the future of the industry will depend upon more collaboration (16:51)
- A global tour of culinary flavors and processes (20:31)
- An example of industry collaboration (22:56)
- How thinking outside of the box is keeping people employed (24:54)
- Kelly English’s creative process (26:51)
- Transitioning from the need to impress to a desire for meaning (28:31)
- The diversity of the Memphis restaurant scene (31:53)
- Kelly English's rules for making roux and the perfect gumbo (33:37)
- A restaurant tour of the best of Memphis (37:22)
- Top condiments and spices, and an ode to hot sauce (40:33)
- Series of rapid-fire questions.
- Link to the podcast episode on Apple Podcast
Links to other episodes in Tennessee
Links to most downloaded episodes (click on any picture to listen to the episode)
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- Suquet de Musclos i Pulpo mussels and saffron and tomato and potato and octopus
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- Fried Chicken Yo PoBoy | The Second Line Memphis
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- Seared seabass | cauliflower puree, mach choux, grenobloise by Chef Kelly English
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- beeler’s tomahawk porkchop — butternut squash puree, wild rice, maple gastrique
