Stephen Torres over at Imbibe & Inspire interviews chef Hugh Acheson from the comfort of Hugh's kitchen in Athens, Georgia. Over a Terrapin Oatmeal Coffee Imperial Stout, words are spoken of making people cry in kitchens, making fun in kitchens, art and business, and why, for Acheson's philosophy, local, sustainable, and organic (in that order) trump new-fangled techniques like those of Chicago's hot chef Grant Achatz. Smooth sounds and calm insights follow. Open your own frosty beverage and enjoy.
· Imbibe & Inspire [Official Site]