Chef Paul Smith returns with the latest on the upcoming opening of Paulie’s in South Hills and shares insider details on their soft launch strategy and training schedule. He also fields practical kitchen questions—from when to clean shrimp to microwaving cream sauces. Plus, the chef weighs in on a strange burger-related lawsuit that sparks a lively conversation about food allergies, restaurant responsibility, and common sense. It’s flavorful commentary, kitchen wisdom, and a dash of courtroom drama.