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The Something About Food? Blog

This is the Something About Food? Blog, where Chef Chris Clarke discusses new podcast episodes, travel, restaurants, and more!

A blog about food, family, and travel by the mostly-vegan Chef Chris Clarke.   

Blood, Sweat, Tears & Glaze

I’m always curious about peoples creative process. And when food is the medium of their art, I want to know it all.

Rich Eng.jpg

Being creative with flavors is Richard Eng’s passion and donuts are his canvas. We chat about the donut landscape, scent memories, and the universality of fried dough in “Blood, Sweat, Tears & Glaze”, Episode 69 of the Something About Food? podcast.

Richard Eng is a Biology major turned fine dining specialist, operations consultant and now back to his original pastry roots as a baker/donut maker. He is the CEO & CDD (Chief Donut Designer) of Black Label Donuts where he brings a sophisticated fine dining approach to donuts.

On June 5th, 2018, at 2 am Richard was viciously assaulted and a gun went off shattering the right side of his face. He now has a titanium plate now, some scars and dents. Fast forward today Richard is asking for your support with a GoFundMe page, as he still needs oculoplasty, fat grafting to fill the dents and lasering to erase the scars. And more rehab on his jaw as it only opens halfway, which is a hindrance on eating normally. Any donations are very appreciated.

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SATAY HONEY PEANUT (24hr cold fermented brioche, sweet & savory Malaysian satay glaze, honey roasted peanuts, micro ANISE #NOITSNOTCILANTRO 😂)  (Picture Credit: @mytummybabbles)

SATAY HONEY PEANUT (24hr cold fermented brioche, sweet & savory Malaysian satay glaze, honey roasted peanuts, micro ANISE #NOITSNOTCILANTRO 😂)

(Picture Credit: @mytummybabbles)