{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fa-taste-of-the-past.simplecast.com%2Fepisodes%2Fdde83546-dde83546","width":444,"version":"1.0","type":"rich","title":"Episode 236: Foods of Alsace with Gabriel Kreuther","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/4b40af/4b40af7b-d2a7-4763-b0a8-1b9312e24d2d/d846422f-994c-417a-9f60-eda84cdf0e48/1462467499artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/d846422f-994c-417a-9f60-eda84cdf0e48\" height=\"200\" width=\"100%\" title=\"Episode 236: Foods of Alsace with Gabriel Kreuther\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Chef Gabriel Kreuther joins us in the studio to talk about cuisine from his native Alsace-Lorraine.\r\n\r\nA Michelin-starred chef, Kreuther was born on a family farm in Alsace and raised on his mother's traditional Alsatian cooking. After attending culinary school and working in Michelin-starred kitchens throughout Germany, France and Switzerland, Kreuther arrived in New York City in 1997 to work as a sous-chef at La Caravelle restaurant.\r\n\r\nHe was named one of Food & Wine's Best New Chefs in 2003 and received a 2009 James Beard Foundation Award for “Best Chef: New York City.” Kreuther's eponymous restaurant offers an Alsatian-inspired dining experience overlooking Bryant Park."}