Copper & Heat

"Restaurant" was not originally the name of a place, but the name of a dish. In the mid-18th century, "restaurants" in Paris were a health food -- a consomme of meat and bones that were thought to have healing properties. These broths were sold in new establishments alongside other items, and thus, the restaurant was born as an eating establishment. As we learned talking to Dr. Beth Forrest for our podcast episode about the history of the tasting menu, the rise of the restaurant in France was a pivotal time in fine dining as conspicuous consumption and the rise of the middle class changed how people ate.? ? We cooked a restaurant from a recipe by Francois Marin from “Les Dons de Comus” written in 1739, as found in “The Invention of the Restaurant” by Rebecca L. Spang. ? ? It included: ? ? ?? A whole chicken ?? Slices of veal? ?? Ham rinds? ?? Slices of carrots and parsnip? ?? A little bit of bone marrow Listen to the podcast episode here: https://lnkd.in/gQta6Q9e

Copper & Heat Creative is our production studio. We partner with chefs, restaurants, and brands to engage food-curious audiences with unique and thoughtful content.? Our services include: ?? Audio & Podcasts ?? ? Show concept development, production, recording, sound design ?? Social Media ?? ? Content calendar, copywriting, graphics, community management ?? Web Content ?? ? Culinary subject matter expertise, recipe development, blogs, ebooks If you’re interested in learning about our capabilities or working together, we’d love to hear from you! Send us a DM or reach out to us via our website. ? #foodstories #contentstudio #agency

Loading Dock Talks live episode with Tu David Phu In this episode of Loading Dock Talks (a show we produce with Preeti Mistry), Chef Preeti?talks with?Chef Tu?live on the podcast stage at the first-ever Cookbook Fest in Napa, California. Tu is the author of the forthcoming cookbook ‘Memory of Taste,’ that is a “tribute to the enduring spirit of my matriarchs, the rich heritage of Vietnamese cuisine, food insecurity, and the stories that food can tell.” In this episode, Tu and Preeti discuss Tu’s upbringing in Oakland, the profound influence of his mother, and they delve into the meanings of authenticity in cooking, cultural appropriation, and sustainability within the food industry. Make sure you order Chef Tu’s beautiful book before it releases in September and check out his page for info about his book tour! Listen to the episode on Spotify: https://lnkd.in/gyte8WNM

We just released our live podcast, recorded in March at the Treefort Music Fest in Boise, Idaho. We hosted a panel discussion about the state of the Boise food scene, and it was such a great conversation. In the last year, Boise was featured in two vastly different pieces of food news. First Chef Kris Komori of KIN brought home the first Boise James Beard Award. This same year, In N Out opened its first of four locations in the Boise area. In this episode of Copper & Heat Radio, our host, Katy, and a panel of expert guests explore how the city's food identity has evolved with an influx of new residents and rising tensions over real estate and cultural shifts. The panel included local restaurateurs and industry advocates, who shared their insights on the current state of Boise’s food scene, the workforce challenges, and the potential implications of Boise’s rapid growth. The episode also addresses the difficult questions raised by a local restaurateur about fostering true community and supporting independent restaurants amidst increasing competition from larger hospitality groups and real estate investors. Featured in this episode: Remi McManus?owner of?KIN Restaurant Katie Baker from?FARE Idaho Amanda Ashley?from Boise State University Reno Rodriguez from the?Hotel Renegade/Geronimo Hospitality Group Audience question from Cal Elliot of?Little Pearl?and?The Avery https://lnkd.in/g5WMAcD9

Over the past few months, we’ve been working hard to refresh the Copper & Heat brand and better showcase the different types of work that we are passionate about. Many of you know us as Copper & Heat (the newly dubbed Copper & Heat Radio), which explores the forces that shape our meals through narrative, sound-rich podcasts. Copper & Heat Creative is an expansion of our award-winning storytelling. As a production studio, our focus is on helping brands engage food-curious audiences with unique and thoughtful content. Over the past few years, we have done work we are really proud of with some amazing brands on projects ranging from podcast production to social media strategy and in-person event activation. At the heart of all of our work is our belief that food is a conversation. We tell stories that, like the best meals, challenge preconceived notions and delve into the forces that shape them. You can learn more about all of our work on our newly refreshed website: https://lnkd.in/gV5jpuiH