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It’s not breaking news that opening a restaurant is hard, but opening one in the middle of a pandemic is borderline insanity. However, when you open a restaurant with such a hyper focus on the primal aspect of food and root to snout cooking over open flames, it’s borderline brilliant.

Chefs David Feola and Scott Calhoun opened up their love letter to offcuts, Ember and Ash, in South Philadelphia, where they cook in their custom kitchen that's built to use live fuel and where they work with local farms and purveyors that are dedicated to minimizing their carbon footprint while showcasing the best ingredients their region has to offer.

So, get ready to talk about pig's heads, lamb tongue fries, and every other beautiful and delicious offal, on this episode of The CHEF Radio Podcast.