Andrew Batshaw

What is your signature dish?

While I make bone broth every week, my true signature dish is a smoked pork copa inspired by a Vietnamese bánh mì. Slow-smoked, hand-pulled pork served on toasted sourdough with tamarind jaew, fresh herbs, and pickled shallots. It reflects my cooking style: patient techniques, bold flavors, and influences gathered from different culinary traditions. It’s a dish that always starts conversations and keeps people lingering around the table.

Who is your culinary inspiration?

My culinary inspiration started with PBS. As a kid, I would occasionally pretend to be sick so I could stay home and watch Julia Child, the Frugal Gourmet, and Justin Wilson. They taught me that great food doesn’t have to be complicated and that cooking should be fun. As I got older, Anthony Bourdain inspired me to look beyond recipes and see food as a way to connect with people and cultures. Their influence still guides the way I cook today: with curiosity, humility, and love.

What would you do with the $25,000?

I would use the $25,000 to invest in a dream I’ve had since I was a kid sneaking PBS cooking shows when I should have been in school. I’d continue learning, refining my craft, and exploring the traditions and techniques that make food so meaningful. I’d also use it to create more opportunities to share meals with family, friends, and my community. The money would help, but the real value would be the chance to inspire others to gather around a table and share a meal.