Food Hall Finds

Seth dives into a flavorful exploration of one of the hottest current food trends: urban food halls, where diners can find dishes to satisfy any palate. First stop: Puddin’ at Union Market in DC for chicken and beef sausage gumbo. Brentwood, MD's Mush offers the vegan banh mi izzit sandwich. In downtown DC at The Square, Brasa crafts handmade butifarra sausage.

Host Seth Tillman heads to PUDDIN', a restaurant in DC's Union Market. There, chef and owner Toyin Allin shows how to make her unique take on gumbo, which combines chicken and beef sausage with smoked ground shrimp, okra, and sassafras for thickening. She explains the historical influences behind the New Orleans' food, incorporating elements from both West African and American cuisines.

Host Seth Tillman heads to BRASA, a Spanish restaurant offering grilled meats on an open fire. There, Chef Rubén García showcases the process of making butifarra, a simple sausage consisting of pork, salt, and pepper. Seth joins in on the sausage-making process, learning the steps from grinding the meat to stuffing the casings. Chef Rubén emphasizes the importance of quality ingredients.

Seth Tillman heads to MUSH DC, a Vegan Restaurant in miXt food hall in Brentwood, MD where chef and co-owner Tarik Frazier introduces a unique vegan take on the classic Banh Mi sandwich. The sandwich is assembled with sesame sriracha sauce, house-made pickles, and fried oyster mushrooms. Chef Tarik also creates a flavorful slaw with cabbage, red onion, mint, ginger, and cilantro.