{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fheritage-radio-network-on-tour.simplecast.com%2Fepisodes%2F5ea8e31b-5ea8e31b","width":444,"version":"1.0","type":"rich","title":"Episode 61: Chris Coleman of Stoke","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/752c8f/752c8f27-0eb0-4ab4-8f75-2c11ae4fcf1b/359bd051-ff9f-4233-807e-514150b06e6d/1495838364artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/359bd051-ff9f-4233-807e-514150b06e6d\" height=\"200\" width=\"100%\" title=\"Episode 61: Chris Coleman of Stoke\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Chef Chris Coleman’s respect and love for hometown Charlotte is clear when perusing Stoke’s locally-focused menu. Stoke’s mesmerizing open floor plan distracts from their immediate surroundings--a hotel lobby in Uptown Charlotte's Marriott City Center--instead encouraging diners to gather communally around the 600-degree wood oven. What ensues is an intimate and engaging experience; the food is rustic and simple, not without an eye for detail and a mind towards local sourcing. Chef Coleman fondly tells stories of the Charlotte restaurant scene: from bussing tables at “fish camp”, to his first executive chef position at just 21 years old."}