James Wayman's guest appearances

James Wayman

The Line

Andrew Talks to Chefs

10 Questions With Stan and Susan

Susan Feniger

Ayesha Nurdjaja

Whitney Otawka

Michael McCarty

Greg Proechel

Ariel Arce

Nico Russell

Jess Shadbolt

Claire Welle

Hillary Sterling

Victoria Blamey

Mary Sue Milliken

Emma Bengtsson

Alex Raij

Greg Baxtrom

OwlTail

The coastal town of Mystic, Connecticut, boasts an emerging culinary scene, and chef James Wayman is at its center, helming Oyster Club, as well as the hybrid butcher shop-restaurant Grass &amp; Bone and Engine Room, a bar--all in partnership with proprietor and fellow cook Dan Meiser. Andrew and James recently sat down for our first in-person interview since the lockdown began in March, and it was a total joy.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

The coastal town of Mystic, Connecticut, boasts an emerging culinary scene, and chef James Wayman is at its center, helming <a href="http://www.oysterclubct.com/who-we-are-1" rel="nofollow" target="_blank">Oyster Club</a>, as well as the hybrid butcher shop-restaurant <a href="https://grassandbonect.com/" rel="nofollow" target="_blank">Grass &amp; Bone</a> and <a href="http://www.engineroomct.com/" rel="nofollow" target="_blank">Engine Room</a>, a bar--all in partnership with proprietor and fellow cook Dan Meiser. Andrew and James recently sat down for our first in-person interview since the lockdown began in March, and it was a total joy.Please consider <a href="https://www.patreon.com/AndrewTalksToChefs" rel="nofollow" target="_blank">supporting Andrew Talks to Chefs via our Patreon page</a>–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; <a href="https://andrewtalkstochefs.com/" rel="nofollow" target="_blank">please visit and bookmark our official website</a> for all show updates, blog posts, personal and virtual appearances, and related information.

Episode 125: James Wayman (Oyster Club; Grass & Bone; and Engine Room; Mystic, CT)

Dan Meiser

On today's episode -  an interview with Dan Meiser and Chef James Wayman partners in 85th Day Food Community, a restaurant group in Mystic Connecticut that employs over 100 people and encompasses Oyster Club, Grass &amp; Bone, and Engine Room. Oyster Club has earned regional and national attention, having been named the “Best Upscale Restaurant in CT” by the Connecticut Restaurant Association and one of the “Best Oyster Bars in America” by Travel &amp; Leisure Magazine. We talked extensively about the crucial changes they've made to their businesses in order to have their busineesses survive this crisis. Dan is also chairman of the Connecticut Restaurant Association and speaks to some of the larger issues facing the state and the industry overall.theLINE is powered by Simplecast.

On today's episode -  an interview with Dan Meiser and Chef James Wayman partners in <a href="https://www.85thdayllc.com/" rel="nofollow" target="_blank">85th Day Food Community</a>, a restaurant group in Mystic Connecticut that employs over 100 people and encompasses Oyster Club, Grass &amp; Bone, and Engine Room. Oyster Club has earned regional and national attention, having been named the “Best Upscale Restaurant in CT” by the Connecticut Restaurant Association and one of the “Best Oyster Bars in America” by Travel &amp; Leisure Magazine. We talked extensively about the crucial changes they've made to their businesses in order to have their busineesses survive this crisis. Dan is also chairman of the <a href="https://www.ctrestaurant.org/" rel="nofollow" target="_blank">Connecticut Restaurant Association</a> and speaks to some of the larger issues facing the state and the industry overall.theLINE is powered by<a href="http://simplecast.com" rel="nofollow" target="_blank"> Simplecast</a>.

Dan Meiser and James Wayman