What ingredients or recipes have you been experimenting with recently?
I’ve been mostly making pizza and sandwich rolls. I’ve learned that I’m pretty good at making both during quarantine and it’s quite possibly the best thing to want to improve on haha.

What’s your guilty pleasure food?
1-900 Ice Cream. I really have to keep myself from over-ordering.

 Top 3 cookbooks to recommend to the home cook?
I think everyone should own Bravetart by Stella Parks. The Flavor Bible is the next book i always recommend because it can take an okay cook to the next level,m and lastly I’ll recommend Pizza Camp by Joe Beddia because I’m using that the most currently.

What TV show, book or podcast (or all 3) have you enjoyed recently?
Just finished listening to a really awesome D&D podcast called Not Another D&D Podcast. It’s got lots of the college humor comedians on it, and it’s excellent.

What’s the first restaurant you going to once indoor dining resumes?
God, I can’t wait to go eat at Royal Izakaya and specifically at the sushi bar.

Is there something you want to shoutout?
Please order from all your favorite restaurants right now! The industry lived on a razor’s edge even before this hit, so every little bit right now helps.

Now let’s take a look inside Justin’s home fridge!

1. I like to keep all leftovers and quarted-up ingredients on my top shelf and at eyesight so I’m always thinking about using them.

2. We eat so many eggs, so that shelf is usually full of them. Almost time to go buy some more soon at Restaurant Depot.

3. I fucking love condiments so I’ll shoutout Sky Valley sauces because everything they make is dope.

4. That middle slide out drawer is where I store all my cheeses which currently consists of a shit ton of mozzarella to make pizza.

5. I also fucking love that KitchenAid cold brew coffee maker. It’s the most sturdy piece of kitchen equipment I own.