Food 360 with Marc Murphy – Details, episodes & analysis

Have you ever dreamed of living in a foreign country as an expat? Amanda Mouttaki better known as “MarocMama” from her successful travel website, not only moved from Michigan to Morocco but created the very successful Marrakesh Food Tours company abroad with her husband. In this episode, Marc explores through Amanda’s eyes what it’s really like to live in a foreign country in North Africa and how food and food tours can connect adventurous travelers with local people and places on a more authentic level. You’ll hear about the traditions of Moroccan tea, tagines and the beautiful concept of community ovens. They’ll dive into the art of haggling and describe the bright, bustling experiences you can have in the Marrakesh medina and markets. And what they’ve been doing since being in lockdown and how travel will look in the near future.

https://www.instagram.com/chefmarcmurphy/

https://www.instagram.com/marocmama

https://www.instagram.com/littlestar84/

See omnystudio.com/listener for privacy information.

Ever wonder if our careers are pre-destined for us? If our parents could possibly already know who we’re going to be by the experiences and flavors from our childhood? There could be a method to the madness, and Marc alongside Chef David Rose will explore it all. Growing up the youngest of eight kids, David reveals how his path to his culinary dreams became a reality. The two talk about the evolution of celebrity chefs and what the future of food festivals could look like.

https://www.instagram.com/chefmarcmurphy/

https://www.instagram.com/chefdavidrose

https://www.instagram.com/littlestar84/

See omnystudio.com/listener for privacy information.

When it comes to inventing recipes, every expert has their own signature style. In the final episode of this season, Marc is joined by New York Times columnist and veteran recipe writer Melissa Clark. Marc and Melissa discuss how they think about ingredients and flavor profiles, the easiest way to communicate the steps involved in cooking a dish, and what inspires them when they’re whipping up something brand-new.

See omnystudio.com/listener for privacy information.

Breakfast — that beloved meal in which we “break” our after-dinner “fasts” — has a long and surprisingly rich history. Like, did you know eating it used to be considered sinful? In this episode, Marc chats with food historian Heather Arndt Anderson about the origins of the first meal of the day and how brunch became such a cultural event. Plus, he’s joined by Teddy Karounos, a longtime friend and owner of New York City’s Square Diner, for a conversation on breakfast as big business and the art of cooking the perfect egg.

See omnystudio.com/listener for privacy information.

There’s a lot of debate surrounding the exact origins of everybody’s favorite frozen treat, but experts generally agree it’s been around for more than half a millennium. In this episode, Marc learns all about ice cream’s power to tell a story through flavor from Ample Hills founders Brian Smith and Jackie Cuscuna. He’s also joined by his friend, chef Scott Conant, who explains how ice cream fits into fine dining and dishes on its delicious Italian cousins: gelato and sorbetto.

See omnystudio.com/listener for privacy information.

Think you’re addicted to coffee? Your habit probably pales in comparison to Teddy Roosevelt's — he supposedly drank a gallon a day. In this episode Marc meets up with La Colombe co-founder Todd Carmichael, a thrill-seeker who travels the world in search of rare coffee beans. He's also joined by Illy’s Master Barista Giorgio Milos to learn about the complex harvesting process and pick up some tips on how to brew the perfect cup at home.

See omnystudio.com/listener for privacy information.

Ever walk into an eatery and wonder why you can’t get a table — even though there are plenty of open seats? There’s a method to the madness, and Marc, alongside chef Jonathan Waxman, will explain it all. With a bunch of successful launches under their belts, the two talk about the economics of operating a restaurant, the importance of layout (hint: being mindful of how both staff and patrons circulate is essential), and why passion can only get you so far if you want your new business to thrive.

See omnystudio.com/listener for privacy information.

America’s love affair with pizza has humble beginnings. In this episode, Marc gets way more than a history lesson when he catches up with Scott Wiener, owner of NYC’s popular pizza tour “Scott’s Pizza Tours.” Later, chef and restauranteur, Nancy Silverton joins Marc and talks about honing in on the perfect pizza recipe (hint: the dough matters, a lot), and reveals whose pizza inspired her to start making her own (and open LA hotspot, Osteria Mozza).

See omnystudio.com/listener for privacy information.

Hip decor and a clever name may bring people in, but a restaurant is nothing without a solid menu. In this episode, Marc with fellow restauranteur and chef Marcus Samuelsson (Red Rooster, MARCUS) take us through their menu creation process, explaining how they push boundaries with unfamiliar flavors and curate dishes for specific audiences. Marc also catches up with Gregg Rapp, a menu engineer(!), about how your favorite eatery’s menu might be psychologically manipulating you. 

See omnystudio.com/listener for privacy information.

This episode tackles the mysterious phenomenon we call flavor—which is different from taste, by the way. Marc digs into the technical side of things during a chat with Bob Holmes, author of Flavor: The Science of Our Most Neglected Sense, then gets personal with Gail Simmons of Top Chef. They discuss what it’s like to recreate flavors from memory, why a cherished meal is like an ex, and how she stays objective while judging food on TV. 

See omnystudio.com/listener for privacy information.