Chef Jason Weiner & Eric Lemonides

Podcasts > Culinary Confidential with Christina Cates

Each week, on CULINARY CONFIDENTIAL, Christina Cates - a seasoned foodie who has worked at some of the New York City's top restaurants, will share her passion for the culinary world.
Whether you're a professional chef, a restaurant enthusiast, or a lover of good food, Christina dives into the heart of hospitality - exploring the trends, triumphs, and challenges facing the food service profession...And you won't want to miss her chats with some of the most interesting and influential industry voices.
CULINARY CONFIDENTIAL, Sunday nights, at 9PM...exclusively on AM 970 The Answer.

https://am970theanswer.com/radioshow/culinary-confidential

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Monday, November 24, 2025

On this week's edition of Culinary Confidential, Christina Cates welcomes in the duo behind Bridgehampton's own Almond, Chef Jason Weiner and restauranteur Eric Lemonides.

For two decades plus, Almond has been the East End's gathering place where farmers, fishers, and foragers aren't just suppliers - they are all partners at the same table. Its chalkboard menus shift like the soil and the tides of the Atlantic, serving food rooted not in gimmicks but in integrity.

With Thanksgiving right around the corner, Jason and Eric break down what it means to champion local agriculture, how the dining scene has evolved since the opening of Almond, and why supporting small purveyors is much more than hospitality - it's stewardship.

Chef Jason Weiner, Almond's culinary engine, allows for peak-season ingredients to lead the way. Expect kitchen stories, sharp insights, and how he keeps the menus aligned with the farms and docks.

Eric Lemonides, the heartbeat of Almond's hospitality, connects front-of-house to community. He shares how trust with these local and smaller purveyors, staff culture, and long-term collaborations have shaped the enduring vibe Almond has consistently brought to the Hamptons.

Together, the two have made Almond a Hamptons staple, and proved that farm-to-table isn't a fad but a philosophy.