I set out to interview Chef James Montejano for this episode, but when he said he’d rather we talk about (and eat at) Chef Davin Waite’s Wrench and Rodent Seabasstropub in Oceanside, I had no idea I was in for one of the (truly, mind-blowingly) best meals of my life!
Over thirteen different fresh donuts and Montreal bagels with custom-blended cream cheeses, Hilary’s conversation with Brad Keiller of Nomad Donuts covers everything from the Canadian metal scene to North Park’s demand for vegan donuts, among other things. Enjoy!
Brad of Nomad Donuts gives Hilary a tour of their North Park location, from the giant hot water heater to a piece of equipment named Sir Mix-A-Lot, with browned butter and color-coded tongs thrown in for good measure. Don’t slip on the floors as you go along for the ride!
In this inaugural episode, Hilary heads to one of her favorite neighborhood spots in Birdrock & sits down with Chef Christan Fiol and Wheat & Water’s co-owner, Ted Cochrane for a conversation about octopus, Billy Corgan, and béchamel sauce. Dig in!