35 min
Masullo pizza chef Shannon McElroy The Dine One Six
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- Food
Shannon McElroy has one of the best restaurant jobs in town. He works 8 a.m. to 3 p.m everyday at one of the best, most respected pizzerias in town, making the pizza dough and the desserts. But Shannon’s career has spanned everything from high end restaurants in Napa, cooking pizzas in the redwood forests of Mendecino and serving surly customers in some of Sacramento’s “finest” dive bars.
We talk about how Shannon went from culinary school, to bartending and then back to the kitchen at Masullo, one of Sacramento’s 50 best restaurants. We also talk about him opening The Federalist and why he chose to leave.
Masullo website
Visit the podcast website at dineonesix.com
Follow me on Twitter and Instagram
Comments, questions or suggestions? Email me at max@dineonesix.com
Shannon McElroy has one of the best restaurant jobs in town. He works 8 a.m. to 3 p.m everyday at one of the best, most respected pizzerias in town, making the pizza dough and the desserts. But Shannon’s career has spanned everything from high end restaurants in Napa, cooking pizzas in the redwood forests of Mendecino and serving surly customers in some of Sacramento’s “finest” dive bars.
We talk about how Shannon went from culinary school, to bartending and then back to the kitchen at Masullo, one of Sacramento’s 50 best restaurants. We also talk about him opening The Federalist and why he chose to leave.
Masullo website
Visit the podcast website at dineonesix.com
Follow me on Twitter and Instagram
Comments, questions or suggestions? Email me at max@dineonesix.com
35 min