{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fhrn-happy-hour.simplecast.com%2Fepisodes%2F3aa90f09-3aa90f09","width":444,"version":"1.0","type":"rich","title":"Brad Farmerie","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/c30318/c3031813-570b-4a66-b9c8-17044e5bf81c/30c913d6-3b11-4674-bb5c-87fe0e9e373a/1536256434artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/30c913d6-3b11-4674-bb5c-87fe0e9e373a\" height=\"200\" width=\"100%\" title=\"Brad Farmerie\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Brad Farmerie is the executive chef at Saxon + Parole and PUBLIC in Manhattan. He joins the HRN Happy Hour crew to chat about Feast Portland, where he’ll be cooking at \"80s vs. 90s,\" a team competition where half the chefs will represent the 80s and the other half the 90s in a throwback cook-off that’s guaranteed to knock your parachute pants off. We also get into Brad's personal culinary history – from cooking in a college town, to earning his “Grand Diplome” at Le Cordon Bleu, and then back stateside to New York City."}