{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fheritage-radio-network-on-tour.simplecast.com%2Fepisodes%2Fdff5a886-dff5a886","width":444,"version":"1.0","type":"rich","title":"Joe Cunningham Cooks Coq au vin Inspired Drumsticks at Charleston Wine + Food","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/752c8f/752c8f27-0eb0-4ab4-8f75-2c11ae4fcf1b/9bf97b83-0ad7-4b6b-8566-8b4b8078464a/1552674017artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/9bf97b83-0ad7-4b6b-8566-8b4b8078464a\" height=\"200\" width=\"100%\" title=\"Joe Cunningham Cooks Coq au vin Inspired Drumsticks at Charleston Wine + Food\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"A graduate of the French Culinary Institute in New York and veteran of Blackberry Farms, Joe Cunningham is the chef at Knoxville’s French and Belgian-style Northshore Brasserie. His menu focuses on using local produce and ingredients from local farms to create classic dishes. Northshore is REAL Certified: Responsible Epicurean and Agricultural Leadership, a certification focuses on “holistic nutrition and environmental stewardship”. Sam Benrubi met up with chef Cunningham over the campfire to talk about what he’s cooking up in Charleston.\r\n"}