Hotline Feature – Chef Paul Smith: Garlic Tips, Parmesan Rinds, and the Sports Bar Streaming Dilemma

Chef Jeff Paul Smith joins Dave Weekley from outside his Charleston restaurant 1010 Bridge to cover a mix of culinary and industry topics. Smith breaks down the right way to buy, store, and cook with garlic — including when to add it to a hot pan, how to spot fresh versus aging bulbs, and the professional technique for mincing with a knife and salt. Listener questions lead to a discussion on creative uses for Parmesan cheese rinds, from tomato sauce to infused cocktails, and the uses of ginseng in bar programming. The conversation closes with a candid look at the growing challenge facing sports bar owners as live games migrate to streaming platforms, with Smith reflecting on the cost and logistics of managing multi-service sports packages across dozens of screens.