This week I'm talking with Luke Kolpin, the Executive Chef at Cedar and Elm at The Lodge at St. Edward Park near Seattle, about his life-changing time as Sous Chef at the famous Michelin-Starred restaurant Noma, in Copenhagen and what eventually brought him back to his hometown of Seattle. He also shares with us his *magical* and versatile Parmesan Aioli (Spoiler alert: It has bacon fat in it!).

Links:
Cedar and Elm
The Lodge at St. Edward Park
IG: @LukeKolpin, @CedarandElmSeattle, @LodgeatStEdward
Baked Chicken Thighs
How to Cook Cube Steak
Mushroom Gravy
FB: @COOKtheSTORY
IG: @COOKtheSTORY
TT: @COOKtheSTORY
Crispy Chicken Wings
Spinach Dip
Baked Beans with Ground Beef
All New Chicken Cookbook