Hi Everyone,

I had a great interview last week with Charlie Marshall, about the philosophy of his Hell’s Kitchen restaurant, The Marshal, and his ability to integrate the lessons he learned as a child on his family’s farm, into the kitchen. Charlie grew up eating real food, that was cooked simply, in season, allowing the flavor of the food to speak for itself. He maintains that tradition, using local, in season fruits and vegetables, and animal products that were raised in a sustainable way. One visit to the Marshal, and I know you will be hooked! You can taste the difference in every bite!

If you visit him at the restaurant, tell him I sent you! To listen to our interview, click play below!