retail news in context, analysis with attitude

I've been on the road a lot, and pretty busy, and so my consumption of media has been a little limited.

One thing that I've been taking in short bites in the third set of episodes in "The Chef Show," on Netflix, which is a sort of combination cooking show-travelogue that is hosted by writer-director-actor Jon Favreau and chef Roy Choi, who advised Favreau for his 2014 film, Chef.  (A terrific movie, if you've never seen it.)

There have been 20 episodes in total, broken up into three sets, and the third set debuted about 10 days ago.  It is a delightful series in that it traffics mostly in enthusiasm - we learn something about food and cooking, but mostly we get to live vicariously as Favreau and Choi visit with a variety of cooks and chefs and get a sense of their passions and techniques.  "The Chef Show" isn't as profound as the documentaries of Anthony Bourdain, but it has its own breezy charms.

One of my favorite episodes came in the second set - "Guerrilla Tacos," in which the hosts hang with Chef Wes Avila and make a variety of tacos, burritos and tostadas;  I watched it on a plane, somewhere over the midwest, which in some ways was the worst place to see it because by the time it was over I was starving.  I can't wait to go toi Avila's Guerrilla Tacos restaurant in Los Angeles next time I am there.

Two favorite episodes from the third set - one with Wolfgang Puck, taped at one of his Las Vegas restaurants, that serves as a kind of primer on how to cook steak, and another in which Choi gives Favreau a backstage look at his new Best Friend restaurant in Las Vegas, demonstrating how he brings a food truck aesthetic to an unorthodox bricks-and-mortar establishment.

"The Chef Show" continues to be a delight … and I hope Favreau and Choi continue making episodes in between movie gigs and restaurant openings.  They are a fun hang.

That's it for this week.  Have a great weekend, and I'll see you Monday.