Podcasts about agern

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Gunnar Gíslason is the chef and owner of Dill in Reykjavík, Iceland, and the author of North: The New Nordic Cuisine of Iceland. For more than a decade, Gíslason has been helping resurrect Iceland's ancestral foodways.

Heksefeberen raser. Uskyldige kvinder brandes. I den lille fynske landsby Agernæs involverer hekseriget hele byen - mens en fattig og underlig kvinde i Østjylland pludselig bliver genstand for alskens mistanker

This week we have Building the Plate: How Culinary Philosophy Plays into Building a Spirit with Gunnar Gislason. Too often the kitchen and the bar are disconnected from each other. Hear from Gunnar, a Michelin Starred chef for his work at Dill in Iceland and Agern in New York, who partnered with Svöl Aquavit in the development process of their spirit. The process was a collaboration in tasting various Nordic ingredients in working to produce both a Danish and Swedish style version. I Do For Me 2 oz Svöl Danish-style Aquavit 1 oz Campari 1 oz Cocchi Torino vermouth Dash of red chili pickling liquid Dash of black pepper pickled cucumber juice Dash of bitters; Angostura or Orange Stir in a shaker with ice. Strain into a rocks glass over a large cube. Sponsored by Svöl Aquavit. Part of the Tiki Tuesday Talks series.

"Vi vil gerne gøre det for hunde, som Disney gjorde for børn"Dagens gæst i Lægens Ord er Henrik Werdelin. Han er entreprenør og står bag en lang række virksomheder, måske mest kendt for milliard-virksomheden BarkBox samt Prehype og har netop udgivet bogen, “The Acorn Method - How Companies Get Growing Again”. Hør historier fra iværksætterlivet i New York, og få tips til, hvordan man tester og eksperimenterer med nye ideer uden at sætte en formue over styr. Det er en samtale om alt fra hundelegetøj til nationalitetsfølelse og danskhed, og så kan du bl.a. få svar på følgende spørgsmål: - Er iværksætteri en måde at være på, eller en måde at tænke på? - Hvilke egenskaber kræver det for at være iværksætter? - Hvordan kommer man igang med at føre en idé ud i livet, og undersøge om der er et marked? - Hvordan kan man som entreprenør bruge empati som et værktøj? - Hvorfor bliver virksomheder nødt til at sætte sig ind i kundens situation? - Hvordan er det at sidde midt i New York, som er et epicenter for COVID-19 i USA? - Hvor er hjem, når man har været væk fra Danmark i 22 år? - Skal man være bange for at fejle, når man søsætter et nyt projekt? - Hvad kan man gøre for at eventuelle fejl bliver mindre katastrofale? Læs mere om Henrik Werdelin på www.hellohenrik.com, hvor du også kan få fingre i hans nye bog.Vært: Imran Rashid Klip og mix: Oliver Ørskov Musik: Kasper Holm Larsen

This is such a confusing topic.  How much should you tip?  Who do you tip?  What are the rules?  What are your standards?  Why does tipping seem to happen in the shadows? How are tips distributed amongst the staff? I share numerous examples of my own journey as a person that originally was jaded by the idea of tipping.  Even as an employee that received tips, I was perplexed by the whole idea and wondered why the system needed to exist this way.  But I evolved tremendously due to 2 significant events in my life.  I share those stories in this podcast along with some of my own challenges, sometimes hypocrisy and much more.  We also explore the attempts of business owners and government to try to create a better system. Help me understand!  Open invitation to people in service industry to join me in a podcast episode to explore this topic further. I also get into a number of other issues including The Fish Market, Living Wage, Richard Rider,  Mama Cella’s, Rancho Bernardo, Lee Hacksaw Hamilton, Jose Altuve, DJ LeMahieu, Houston Astros, New York Yankees, World Series, Jennifer Klein, Synanon, Tulsi Gabbard, Hillary Clinton, Russian Asset, minimum wage, Butte, Nashville, Memphis, New Orleans, Rick Steves, Old Town Trolley, Uber, San Diego Airport, Fresh Out the Barbershop, Vintana, Escondido, Poway, Lexus, Danny Meyer, Union Square Hospitality Group, Agern, New York, Le Pigeon, Portland, University of California, Irvine, Richard McKenzie, Initiative 77. JRP0084 Referenced Articles: 9 Situations to Tip Your Uber Driver: https://www.businessinsider.com/tip-uber-lyft-driver-when-2019-10 Is It Time to Rethink the Rules of Tipping?: https://www.consumerreports.org/tipping/is-it-time-to-rethink-the-rules-of-tipping-etiquette/ John Riley Project Info: Bookings? Inquiries? Contact me at https://johnrileyproject.com/ Donations: https://www.patreon.com/johnrileyproject Sponsorship Inquiries: https://johnrileyproject.com/sponsorship/ YouTube Channel: https://www.youtube.com/channel/UCJJSzeIW2A-AeT7gwonglMA Facebook: https://www.facebook.com/johnrileyproject/ Twitter: https://twitter.com/JohnRileyPoway Instagram: https://www.instagram.com/johnrileypoway/ iTunes: https://podcasts.apple.com/us/podcast/john-riley-project-podcast/id1435944995?mt=2 Spotify: https://open.spotify.com/show/3llrMItpbx9JRa08UTrswA Stitcher: https://www.stitcher.com/podcast/john-riley-project Google Podcasts: https://podcasts.google.com/?feed=aHR0cHM6Ly9qb2hucmlsZXlwcm9qZWN0LmNvbS9mZWVkLw Tune In: https://tunein.com/podcasts/Arts--Culture-Podcasts/John-Riley-Project-Podcast-p1154415/ Listen Notes: https://www.listennotes.com/podcasts/john-riley-project-john-riley-2l4rEIo1RJM/ Music: https://www.purple-planet.com

Gunnar Gíslason is the Chef of Agern a project by Claus Meyer in Grand Central Station.   He hails from Iceland and is basically made of magic.  We talk preparing for Winter, endless sunsets/sunrises and how he really feels about rotten shark.  The beautiful Katie Bell makes a super brief cameo in the NoMad studio … Continue reading Episode #76: Winter is Coming.. →

Nicole Bernard Dawes, co-founder of Late July Organics, almost lost her business because of a legal loophole but never once believed her company would fail. Such is the optimism of natural entrepreneurs. Dawes, who mentors around 100 people a year, gives advice on avoiding rookie mistakes on this episode of Speaking Broadly. Plus, host Dana Cowin names her favorite restaurant meals from her recent trip to Charleston, South Carolina. And Katie Bell, General Manager of Agern, shares the emotional story of how a flood at her restaurant brought out the best in everyone from the staff to her colleagues in the hospitality business.

On this week's episode of The Line, Eli is joined in studio by chef Gunnar Gíslason. Born in Iceland, Gunnar has garnered international acclaim for his creative cooking, and his curious nature, love for reviving traditions, and eye for finding pristine products have been applauded by guests and media alike. Gunnar Gíslason and his family have relocated to New York City where he is the Executive Chef of Agern, located in Grand Central Terminal. Gíslason has teamed up with Danish restauranteur and culinary entrepreneur Claus Meyer to introduce New Yorkers to New Nordic cuisine while using New York's best available and local produce. Gíslason applies ancient techniques commonly used in Scandinavian cooking, such as salting, fermenting, pickling and smoking, across its menu.

Jeppe Gents opened Fejø Cider in 1999. He calls himself a "cider farmer" having founded his cidery on an island 200 kilometers south of Copenhagen. You can take a 15-minute ride on a ferry to the island and visit this celebrated cidery. Fejø is an orchard based cidery with 18 hectares or approximately 44 acres of bitter, bittersweet, culinary apples. With nearly 20 years of cidermaking knowledge Fejø cidery is established well enough that it is now Jeppe's full time work. The cidery has won numerous awards and is currently exporting  60% of its products to such markets as Sweden, Germany, and now the US via the Shelton Brothers Importers. The first two pallets of cider were shipped to the Shelton Brothers in November 2016. They were ordered for Claus Meyer, the Danish gastro-entrepreneur. Meyer opened the Agern restaurant plus The Great Northern Food Hall in New York Grand Central Terminal. The Agern restaurant has got its first Michelin star now only one year after its opening, and the Food Hall has 3500 daily customers. Currently, Fejø Cider is producing 30,000 bottles of cider per year. Only cider apples grown at the orchard are used. Jeppe uses only the natural yeast and does not chaptalize his ciders. Expect a bottle conditioned cider with soft delicate bubbles that waft up from the bottom of the glass with a rich apple aroma. The apples are collected by hand, stored for two weeks and they use a blend of 30% bitter 30% bittersweet 30% sweet 10% acid He attributes the low nutrient juice from his apples to providing a slow fermentation and offering the sweet profile of his ciders. Interested in an Apprenticeship at Fejø Cider? Contact Jeppe below as he takes apprentices from the 1st of September to the 1 of December every year. Contact info for Fejø Cider Address: Nivå Stationsvej 5, DK-2990 NivåPlantager  & Produktion:Slettervej 44, DK-4944 Fejø email: info@Fejøecider.dk Telephone: +45 6167 5622 Website: http://Fejøecider.dk/ Ask for the following 6 #CiderGoingUP Campaign cider supporters - By supporting these cider makers, you in turn help Ciderville. Kurant Cider - Pennsylvania : listen to Joe Getz on episode 14 Big Apple Hard Cider - NYC : listen to Danielle von Scheiner on episode 35 Oliver’s Cider and Perry - Herefordshire/UK ; listen to Tom Oliver on episode 29 Santa Cruz Cider Company - California : listen to Nicole Todd on episode 60 The Cider Project aka EthicCider- California Albermale CiderWorks : listen to Chuck Shelton on episode 56 Go to this page to see the ciderchat.com show notes page with photos Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio and where ever you love to listen to podcasts. Follow on twitter @ciderchat

This week on Beer Sessions Radio, we’d like to welcome to the show Chris McClellan (Guinness, Brew Enthusiast), Chad Walsh (Sommelier @ Agern Restaurant), and Daniel Delaney (Delaney BBQ). Tune in to hear them chat about food and beer pairings, fried chicken, Brisket King NYC, and more!

Denmark's Claus Meyer has been called The Founder of New Nordic Cuisine Movement as shown through his TV shows, cookbooks and world renowned restaurant, noma. He's made a presence in New York with Agern restaurant, Great Northern Food Hall, Meyer's Begeri and a social initiative with his Melting Pot Foundation. Italy's Dominga Cotarella discusses her family's Falesco Winery, founded in 1979 by her father and uncle, both acclaimed winemakers. Falesco has estates both in Umbria and Lazio.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

This week on Beer Sessions Radio, host Jimmy Carbone is joined in the studio by Anne-Marie Skriver and Michael Moeller of the Frederiksdal Kirsebærvin winery in Denmark. At Frederiksdal, rather than producing wine working against the Danish climate, they use the advantages offered by nature and the Danish weather. The basis is the unique ingredient, the Stevnsbær cherry, which has the very best conditions for growth in Denmark. They use the cherry’s high levels of sugar, acid and antioxidants, allowing the berries to ferment naturally for a few days following harvest to obtain maximum complexity. Also in the studio this week are B.R. Royla from Shelton Brothers, Chad Walsh, sommelier at Agern Restaurant, and Damon Boelte and Chris Balla from Grand Army.

Claus Meyer opened Noma in Copenhagen along with a bakery and a vinegar company. Sounds like a rad life, so why leave it all and move to the hot dirty city? I know we all love it here, but I sometimes dream of living in a progressive European city...Harry talks with Claus about why he came to NY, What he's up to over at Agern in Grand Central.