{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fheritage-radio-network-on-tour.simplecast.com%2Fepisodes%2F5be7c729-5be7c729","width":444,"version":"1.0","type":"rich","title":"Jason Jimenez Smokes Chicken Thighs at Charleston Wine + Food","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/752c8f/752c8f27-0eb0-4ab4-8f75-2c11ae4fcf1b/bc60167b-8351-4521-acf1-3e15d3ad4cec/1552672691artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/bc60167b-8351-4521-acf1-3e15d3ad4cec\" height=\"200\" width=\"100%\" title=\"Jason Jimenez Smokes Chicken Thighs at Charleston Wine + Food\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Jason Jimenez is the executive chef at Kitchen Six in Decatur, Georgia. After culinary school at Johnson & Wales in Charlotte, he moved back home to Atlanta where he worked at several restaurants including Canoe, Local Three, and Muss & Turner’s. Jason and his wife Jamie started a private chef and catering company, Homespun, in 2012. Chef Jason chatted with host Eli Sussman over the Springer Mountain Farms campfire at Charleston Wine + Food."}