Podcast appearances and mentions of adrienne cheatham

Chef Adrienne Cheatham; Marvette Meggett and her late, wonderful mother, Emily Meggett; Senator Cory Booker; and one of the world's most beloved monsters, Sesame Street's Gonger, join Mark and Kate to talk collards, passing the baton, Thanksgiving in Vegas, and, of course, the things and people that matter most.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Adrienne Cheatham, Emily and Marvette Meggett, Senator Cory Booker, and Sesame Street's Gonger join Mark and Kate to talk collards, passing the baton, Thanksgiving in Vegas, and, of course, the things and people that matter most. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/the-only-thing-to-listen-to-whileSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2022 Food & Wine Classic in Aspen, which took place from June 17-19. Shari's coverage includes interviews with Bobby Stuckey (Frasca Hospitality Group, Boulder, Colorado), Adrienne Cheatham (Sunday Best, NYC), Yannick Benjamin (Contento, NYC), Ouita Michel (Holly Hill, Midway, Kentucky), Rachael Liggett-Draper and Colton Black (The Little Nell, Aspen, CO.), plus, an exclusive "HRN on Tour" show from The Classic with power-couple Maneet Chauhan and Vivek Deora (Morph Hospitality Group, Nashville, TN), co-hosted by Shari and Christine Sykes Lowe. It was an amazing Food & Wine weekend! Thanks to everyone who joined us! Today's show also features Shari's PR tip to engage; and Solo Dining experience at Cache Cache in Aspen. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.All in the Industry is Powered by Simplecast.

Hi there — happy Tuesday! We’ve got a great conversation for you today with author Adrienne Cheatham on her first cookbook, Sunday Best. Check out the episode and more—featured recipes!—below. But first, a few announcements:Our Summer Cookbook Club is in full swing and we’re baking our way through Jessie Sheehan’s Snackable Bakes. Next Tuesday, we’ll come together on Zoom with Jessie to make a cherry clafoutis (if you’d like) and to discuss cookbooks, sweets, and more. Reserve your seat now! Do you love Salt + Spine? We’d love if you shared this email with a friend who might want to #TalkCookbooks with us, too:And now, here’s Adrienne:Episode 135: Adrienne CheathamThis week, we’re joined by Adrienne Cheatham to discuss her debut cookbook, Sunday Best: Cooking Up the Weekend Spirit Every Day: A Cookbook (with Sarah Zorn).Adrienne is a Chicago native who grew up spending a lot of time in the restaurants that her mother managed. She was drawn to the kitchen and, before long, it became a safe place for her to thrive.After college, Adrienne dove into the back of the house, working in kitchens and enrolling at the Institute of Culinary Education. From there, she landed at Le Bernardin under Chef Eric Ripert, where she spent eight years and worked up from a commis to the Executive Sous Chef of the 3-Michelin star restaurant. She went on to work as the Chef de Cuisine of the Marcus Samuelsson Group, where she helped open new concepts and served as executive chef of the flagship Red Rooster.And of course, through it all were cookbooks. As Adrienne tells us, she worked with both Eric Ripert and Marcus Samuelsson on their books before she landed a deal of her own. And that debut book, Sunday Best, builds on the longstanding family tradition of gathering for a Sunday meal. The roots of the name actually run back to the days of segregation, when enslaved Black people would wear their “Sunday best” in order to “demand respect from those who didn’t accept them as equal.”Today, Adrienne — who also came in second place on season 15 of “Top Chef” — also hosts virtual Sunday Best conversations on her Instagram, an extension of the Sunday Best pop-up dinners she planned pre-pandemic. And now her first cookbook, she brings the “weekend spirit” to everyday cooking with 100 recipes ranging from grilled skirt steak with mustard-green chimichurri to green tomato chili to yuzu banana pudding. Bonus Content This WeekPAID SUBSCRIBERS (you can become one!) this week will get two featured recipes excerpted from Sunday Best: Sweet Potato Gnocchi with Bacon and Grilled Green Tomato Salad with Buttermilk Vinaigrette and Pepitas.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber.We’ve got a great show for you today. Check out my conversation with Adrienne, and thanks for joining us to #TalkCookbooks. –Brian, Clea, and the Salt + Spine team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Kayla Stewart talks with Adrienne Cheatham and Stephen Satterfield about falling in love with Juneteenth, the good and bad of it becoming mainstream, and ways to celebrate — including, of course, the food.For Adrienne's Pilsen Red Beans and Rice recipe, head over to the Bittman Project, here: https://www.bittmanproject.com/p/juneteenthSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.

Adrienne Cheatham and Jesse get into it this week to talk about their mutual love of Barbara Streisand, the scientific reasoning behind her preference for microwaved sweet-potatoes, and her mouth-watering One: sweet potato gnocchi with bacon-miso sauce. Adrienne Cheatham is a chef, cookbook author, and the founder of the Sunday Best pop-up series in Harlem. You can follow her on Instagram @chefadriennecheatham and on Twitter @ACs_kitchen. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Where does Black food go from here? How are today’s chefs pushing the narrative of Black food forward? This episode takes a look forward be talking to prominent chefs on the cutting edge of African American cuisine. Food influencer Scotty Scott and chef Adrienne Cheatham share their influences and visions for what Black food can be, with a foreword from Washington Post food writer Aaron Hutcherson. Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/stt-5-transcript

"Top Chef" finalist and chef Adrienne Cheatham's debut cookbook, Sunday Best: Cooking Up the Weekend Everyday, is inspired by her southern heritage alongside technique she's learned while working in professional kitchens, like Red Rooster Harlem. The book's title is a nod to the Sunday family meal, as well as the custom of, especially in black communities, wearing one's "Sunday best" outfit for church, or going into town. Cheatham joins us to discuss the book, her SundayBest pop-up series, and take your calls. This segment was guest-hosted by Kerry Nolan.  RECIPE:  Tater Tot Waffles wit­h Candied Bacon Potatoes might just be my favorite food. I love them in all forms, especially made into crispy hash browns (or rösti, if you want to be European about it). My mom used to keep a big sleeve of hash browns in the freezer when I was growing up, so my sister and I could just pop them in the toaster oven, wrap them in a paper towel, and eat them on the way to school (we sometimes even used them as “bread” for breakfast sandwiches!). This recipe combines my love for hash browns—represented by one of the world's greatest inventions, the Tater Tot—and my obsession with crispy things and sticking everything I can into the waffle iron. You can even use those crinkle-cut French fries! As long as it's a potato, anything goes. SERVES 2 TO 4   CANDIED BACON 1 pound sliced applewoodsmoked bacon ¼ cup (packed; 55g) dark brown sugar ¼ teaspoon cracked black pepper ¼ teaspoon ground ginger TATER TOT WAFFLES Nonstick cooking spray 1 package frozen Tater Tots, thawed (you can use your favorite brand, as well as any size bag to make as many waffles as you like)   Preheat the oven to 375°F. 2. MAKE THE CANDIED BACON: Line a baking sheet with parchment paper and arrange the bacon on it in a single layer. Cook the bacon for 7 minutes. Flip the slices and cook for another 5 minutes. Meanwhile, in a small bowl, combine the brown sugar, pepper, and ginger. Once the bacon has cooked on both sides, sprinkle the brown sugar mixture evenly over the tops of the slices. Reduce the oven temperature to 350°F and continue cooking until the bacon reaches your preferred level of crispiness, 10 to 15 minutes. Drain the slices briefly on a paper-towel-lined plate, but be sure to remove the bacon before the sugar cools and begins sticking to the towels. MAKE THE TATER TOT WAFFLES: Preheat a waffle iron according to the manufacturer's directions. Spray the iron on both sides with cooking spray. Arrange the tots in a tight, even layer in the waffle iron, fitting as many as you can. Close the waffle iron, pressing gently to flatten the tots, and cook until they are nicely browned and crispy all over, about 5 minutes. Serve with the candied bacon. TIMING TIP If you're planning ahead, let your tots thaw overnight in the refrigerator. If it's a game-time decision, no worries. Take your tots straight out of the freezer, spread them on a plate or baking sheet, and let them thaw at room temp for 20 minutes before proceeding. SUNDAY BEST FINESSE Although Tater Tot Waffles are amazing on their own (served with or without Candied Bacon), they're even better with all manner of toppings. Think smoked salmon and crème fraîche, or Sausage Gravy (page 23) and sautéed peppers. In fact, when entertaining, I often like to cut them into small squares to use as the base of elegant hors d'oeuvres. Reprinted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn.  

Hosted by David and Nycci Nellis. On today's show: • James Simpson, beverage director and partner at Espita, authentic Southern Mexican food and drinks in Shaw, DC.; • Chef Adrienne Cheatham. For now, she's best known for being the runner up on season 15 of “Top Chef.” Or maybe she's better known as the chef de cuisine under Marcus Samuelsson at Streetbird, where she received a Bib Gourmand from the Michelin Guide. But … Chef Adrienne is about to be even better known after Tuesday, when her very first cookbook, “Sunday Best,” debuts. The title is inspired by the longstanding African American tradition of wearing your best clothes on Sundays for church services and gatherings, and the cookbook parallels this tradition, dressing up Southern/soul food in its “Sunday best;” • Jeff Fugate. He LOVES queso. So much so that he founded Empty Bowl Queso. He now has a small queso empire going, providing queso-maniacs with their daily fixes through stores across six states, including Maryland, Virginia and the District; • “Oodaalolly” is a time-honored expression of joy, surprise and delight. It's what inspires Swiss-Filipino entrepreneur and sixth-generation chocolate maker Hernan Lauber's many creations using Filipino cacao, ingredients, and flavors to make award-winning chocolate works of art, and have some fun doing it!

Hosted by David and Nycci Nellis. On today's show: • James Simpson, beverage director and partner at Espita, authentic Southern Mexican food and drinks in Shaw, DC.; • Chef Adrienne Cheatham. For now, she's best known for being the runner up on season 15 of “Top Chef.” Or maybe she's better known as the chef de cuisine under Marcus Samuelsson at Streetbird, where she received a Bib Gourmand from the Michelin Guide. But … Chef Adrienne is about to be even better known after Tuesday, when her very first cookbook, “Sunday Best,” debuts. The title is inspired by the longstanding African American tradition of wearing your best clothes on Sundays for church services and gatherings, and the cookbook parallels this tradition, dressing up Southern/soul food in its “Sunday best;” • Jeff Fugate. He LOVES queso. So much so that he founded Empty Bowl Queso. He now has a small queso empire going, providing queso-maniacs with their daily fixes through stores across six states, including Maryland, Virginia and the District; • “Oodaalolly” is a time-honored expression of joy, surprise and delight. It's what inspires Swiss-Filipino entrepreneur and sixth-generation chocolate maker Hernan Lauber's many creations using Filipino cacao, ingredients, and flavors to make award-winning chocolate works of art, and have some fun doing it!

Imagine if being a finalist on the hit TV series Top Chef was just one accomplishment on your long list of accolades. For Chef Adrienne Cheatham, this has become her reality. In today's episode, Lindsay Pinchuk sits down with Chef Adrienne to discuss how to create a recipe for a successful brand. Growing up working in the restaurants that her mother managed, Chef Adrienne's passion for culinary arts began at a young age. Always desiring a career as a chef, Adrienne reluctantly attended college where she studied journalism but catered on the side. After graduating, Chef Adrienne followed her passion and began pursuing a full-time career in the New York City culinary space with the hopes of one day opening a restaurant of her very own. To increase her chances of raising enough capital, Chef Adrienne has focused on expanding her brand awareness by putting together several proofs of concepts where she can showcase both her personality and her culinary ability. Today, she is the Chef-Founder of SundayBest, a pop-up series that illustrates cultural connections through southern-styled cuisine. Tune into this episode of Dear FoundHer… to learn more about how creating proof of concept, seizing every opportunity, and appreciating the hustle along the way are the keys to manifesting your recipe of success. Quotes • “Don't underestimate having a solid resume and putting in the work while also growing your social media.” (12:18-12:25) • “The only truly American cuisine is Southern food which was created by black people.” (13:47-13:51) • “I started the pop-up series first so that I could have a better pitch deck to go to investors with. I thought the pop-up would be a good proof of concept.” (16:21-16:30) • “You have to have a general manager to work with the front of the house to solve any issues, you have to have defined responsibilities and a team that you trust.” (23:18-23:30) • “Don't waste time overthinking, put something in action like the proof of concept I did by starting the pop-up series.” (36:26-36:36) • “There's always going to be self-doubt, especially when you're starting something new. Believe in yourself because once you've already put something in action, you've invested your time, energy, and money into it so prove it out.” (37:13-37:29) Connect with Chef Adrienne Cheatham: Order Adrienne's book "SundayBest": https://www.penguinrandomhouse.com/books/667534/sunday-best-by-adrienne-cheatham-with-sarah-zorn/ Instagram: http://www.instagram.com/chefAdrienneCheatham Please don't forget to subscribe, rate and review Dear FoundHer on Apple, Spotify, or wherever you listen to podcasts. Looking to up your social media game? Join Lindsay for her FREE Social Media Masterclass starting April 25th. Sign up HERE. Want even more resources for your business? • Grab one of Lindsay's FREE quick small business marketing guides: https://www.lindsaypinchuk.com/ • Follow Lindsay on Instagram: https://www.instagram.com/lindsaypinchuk/ Use code FoundHer for 50% off your first month with both HiveCast and Fireside Podcast production and show notes provided by HiveCast.fm

“I was raised in a non-smoking section.” Listen to Smart Mouth: iTunes • Google Podcasts • Stitcher • Spotify • RadioPublic • TuneIn • Libsyn Check out all our episodes so far here. If you like, pledge a buck or two on Patreon. Smart Mouth newsletter Smart Mouth IG Sunday Best  Adrienne IG  Useful Smart Mouth merch! Use code shipshiphooray! for free shipping. Music: Tommy James & The Shondells - Hanky Panky  Sources:  Cincinnati Enquirer  Cook's Info, 2  Atlas Obscura  Calas in New Orleans  We Will Shoot Back  Check out: Gayest Episode Ever

Today's guest is Adrienne Cheatham, chef behind the Sunday Best dinner series, here in New York City. Adrienne is a Chicago native and grew up in the kitchens and dining rooms of the restaurants her mother managed there. She followed that love of restaurants to jobs all over the country including Red Rooster and Streetbird in Harlem and Aldo Sohm wine bar and Le Bernardin here in New York where she rose the ranks to become executive sous chef. Earlier this year she was a competitor on Bravo's Top Chef: Colorado and :spoiler alert: she made it all the way to the final two. A Hungry Society is powered by Simplecast

Chef Adrienne Cheatham has worked behind the scenes at stellar restaurants including Manhattan's temple of haute cuisine Le Bernardin and Harlem's rockin' Red Rooster. After getting to the finale on Top Chef, she's come out from the kitchen to share her voice and her nuanced, evolved vision of Southern food at her pop-up, Sunday Best. Listen to this week's episode of Speaking Broadly to hear host Dana Cowin quiz Cheatham about her Mississippi roots, inspiration board and more. Speaking Broadly is powered by Simplecast

Tom and Kevin break down the exciting finale of Top Chef Season 15, and are joined by the finalists, Adrienne Cheatham and Joe Flamm to recap the season, what went into their dishes, and what's next in their journeys.   

This week Ashley speaks with chef Adrienne Cheatham. Adrienne shares her experience growing up biracial in Chicago, why she decided to compete on the current season of Top Chef and what she’ll do if you give her hell in the kitchen. Adrienne’s got power in her voice that will shake anyone and the resume to back up her talk. May this episode leave you charged! 

Melissa Clark of The New York Times talks with five of the hottest up-and-coming chefs in New York City as part of the “New York’s Next Wave” panel from this year’s Cherry Bombe Jubilee conference. The panelists include Chefs Emma Bengtsson of Aquavit, Adrienne Cheatham of Red Rooster Harlem, Chloe Coscarelli of By Chloe, Angela Dimayuga of Mission Chinese Food, and Alissa Wagner of Dimes. Learn why this is a great moment for female chefs in NYC and hear how these rising stars got where they are.