When chef Rob Grisham launched Isthmus Dining Company in 2015, he knew it would be an open-ended project, a roving, ever-changing series of dinners and events.
What he didn't realize is how that structure would change the way he cooks.
"Being able to do food that I find inspiring, and hopefully that inspires other people, has allowed me to put so much care into each individual dish," Grisham said. "Instead of worrying about serving 150 people a night you're just serving 15. Those are the dining experiences you really remember."
This week on the podcast, Rob will talk about what he loves about being a nomadic restaurateur and give a preview of Isthmus Dining Company events coming in April. These will include a stint at the Banzo Shuk space on Williamson Street, a high-end dinner at Taliesin in Spring Green and a collaboration with Porter Dinner Club.