What new bourbon are we pumped about? Which hiking trail are we exploring? Why is the next supercar so cool? The Manual is dedicated to helping men live a more engaged life. Each week, our editors and guests get together for a round-table discussion about what’s new, exciting, and unique in the men’s lifestyle world. So pop open your favorite brew, step into your man cave, and start streaming.
For this week’s episode of Beards, Booze, and Bacon: The Manual Podcast, Food and Drink Editor Sam Slaughter and our inimitable host, Greg Nibler, sit down with chef Drew Adams to talk about something he’s become known for in the Washington, D.C. community: foraging food.
Not only do we learn some tips and tricks for how to effectively forage (and not get arrested or fined), but we learn about how exactly one can use what one finds outside in a five-star meal. It wouldn’t be The Manual podcast, though, if we didn’t talk about booze.
In this case, we center the discussion around Bourbon Steak, the restaurant where Adams is executive chef. We find out Chef’s favorite whisky and steak pairing and we get the lowdown on the world’s most expensive steak
If you have a question for The Manual podcast crew, give us a shout at podcast@themanual.com — we’re always around! Be sure to follow us on Facebook and Twitter and keep an eye out for our weekly podcast polls so you can join the discussion. For more foraging adventures, check out Drew on Instagram.
Further Reading
- Feasting on and Foraging for Chanterelles on the Oregon Coast
- Wild Edibles: Safely Foraging for Food
- How a Steakhouse in a Casino is Upping the Cocktail and Food Pairing Game
- Turn Your Kitchen into a High-End Steakhouse with this Countertop Grill
Editors' Recommendations
- Soccer, Food, and More with Celebrity Foodie Adam Richman
- The Manual Podcast’s Quarantine Chronicles, Episode 3
- Talking Lobster, Lobster Rolls, and More with the Founders of Luke’s Lobster
- Chef Chung Chow of Noreetuh Breaks Down Hawaiian Cuisine
- What It Takes to Design a Restaurant, According to Shoo Shoo’s Albert Bitton
