Talking Chefs

Joining me for this episode are John Jackson and Connie Desousa, Co-Chefs and Co-Owners of Charcut Roast House, Charbar, and Rooftop Bar @ Simmons. We cover a lot of ground, from nose to tail butchery, in house charcuterie and preserving, and hear how Charbar dry ages their local, grass-fed beef.   We talk about the vision opening a restaurant.  How the food they prepared for those around them and the food they loved to eat was destined to be the food that was on their menus.  John and Connie share their experiences with what feels right as a chef, cravings and how much they dedicate to putting honest food on a plate. Certain items just seem like they are meant to be part of the menu…"Connie and I were like, onion rings, but that's not really Charcut. Let's do onion rings and take out the marrow from the bones and we'll do deep fried bone marrow and onion rings that are battered and it's all served together, and I'm well yeah, that's a Charcut dish." John Jackson   Connie and John share th