Chefs and Restaurants
The Body Count
July 2, 2012
People, we know you have questions—so do we. Welcome to Plate's web video feature, Burning Questions, in which we let chefs ask their friends and colleagues a question that's been on their mind. We're kicking it off with Adam Sappington of Portland's Country Cat putting Brad Farmerie of New York City's Public and Saxon + Parole in the hot seat.