BEHIND THE LINE with Colt Taylor

Program Info


 In each episode of Behind the Line,  chef and restaurateur Colt explores the amazing world of food in Connecticut and beyond. For those who know kitchens, the “line” refers to the process…and to go “behind the line” Colt will elucidate listeners to every aspect of the art form that is cooking…and the equally difficult art form that is creating and sustaining a popular restaurant. The program will feature guests serving up perspective on everything from getting the best product sourced to peak season recipes, cultural nuances, nurturing a good staff, how to be a good patron…and so much more. Restaurant reviews, chef’s secrets, techniques, what a Michelin star is all about…all topics to be covered as Colt takes over the roundtable Saturdays at 10a on iCRV Radio.


Latest Comments

Colt Taylor's food is worth risking quarantine for.

Sergei - March 17, 2020

Your elote con queso is the best Colt

Natalie Metzier - February 13, 2020