Ask Me Anything: An Idea for a Modern Day Seder Plate

I take questions from subscribers to Andrew Zimmern's Spilled Milk every week: Subscribe to join in! andrewzimmern.substack.com/su....

[@alexreyes7247]

Good to see you chef!!

[@susieehopper]

Andrew, I have a young chef friend (CIA grad)who is working at Eleven Madison Avenue. He just described a dish he is developing and I really had no idea what he was talking about and I pride myself on being well educated about food! It was very precious and precise. Apparently it’s a very competitive kitchen and one where all these young chefs are trained on every station. Are you surprised Eleven thrives as a plant-based restaurant with $$$ prices ($399 per diner?) could it exist anywhere but NYC?

[@katibee82]

Hmm, I have a thundershirt for my dog (during fireworks season); I agree someone needs to make these for humans watching the news!

[@mikewallin6049]

Welcome to join us here in Pittsburgh PA for the Sedarim we use Grape juice instead of wine❤🎉

[@paolarestrepo9203]

😂 adoro tus programas me encantas eres muy especial para mi te vi muchas veces en tus aventuras culinarias me hacías reir y también asombrar con esas comidas feas que probabas hermoso Dios te bendiga me encantaria conocerte😊😊😊

[@BandShoes]

I love you Andrew

[@jaylimbo1387]

i miss u andrew🇵🇭

[@sayegh26]

Where can we come to meet you? Huge fan

[@KALPESHPATEL-gy3hf]

Hey Andrew, huge fan, watched all bizarre foods from day one , but a question from the Trinidad and Tabago 2008; episode, do you still stand by the shark and bake to date remains top five favorite of all time? Thank you