Podcast appearances and mentions of Alex Guarnaschelli

From The Wine Makers Podcast:This week, Sam hits the road with MJ Towler—The Black Wine Guy—for a special crossover episode recorded live in New Brunswick, New Jersey. They sit down with legendary restaurateurs and OG podcasters Francis Schott and Mark Pascal, the co-owners of Stage Left Steak and Catherine Lombardi, and hosts of The Restaurant Guys podcast.Long before podcasts went mainstream, Francis and Mark were pioneering thoughtful, unpretentious conversations in food, wine, and hospitality, straight from their corner of the Garden State. Sam and MJ dive deep into Francis and Mark's early days in the restaurant industry, the dramatic evolution of hospitality, and how New Brunswick emerged as an unexpected—and underrated—food and wine hotspot.The conversation also revisits the wild, early days of podcasting, raising a glass to names like DiSpirito, Trotter, and Bourdain. With behind-the-scenes restaurant stories, old-school podcast wisdom, and heartfelt reminders about the timeless power of passion and hospitality, this is an episode you won't want to miss.Guests Francis Schott and Mark Pascal join co-hosts Sam Coturri and MJ Towler (The Black Wine Guy, Beats Vines & Life) for this special collaboration.HostsSam Coturri of The Wine Makers podcast and Sixteen 600 Winehttps://radiomisfits.com/twm369/MJ Towler of Beats, Vine and Life podcast and The Black Wine Guy Experiencehttps://blackwineguy.com/The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys speak with Lettie Teague about her articles “The Secret Life of a Wine Salesperson” and “The Secret Life of a Sommelier.” Lettie gets a behind the scenes look into the selling of wine both to restaurants and to consumers. Hear how good shoes and avoiding coffee can lead to success. The Inside TrackThe Guys invite Lettie on the show after reading her insider articles about getting wine from the distributor into restaurants then into the glasses of consumers. Lettie says this about Food & Wine magazine. “It is half of our name and we really make a point to have it in every possible place, not just in bottles recommended or profiles of winemakers or stories but also absolutely every dish that it's appropriate to. So, our commitment to wine is profound,” Lettie Teague on The Restaurant Guys Podcast 2007 BioLettie Teague has been The Wall Street Journal's wine columnist for 15 years. Before joining the Journal in 2010, Lettie was the executive wine editor and columnist for Food & Wine magazine.She has won three James Beard awards for her wine writing and is the author of three books: “Wine in Words” and “Educating Peter,” and "Dear Readers and Riders," a biography of best-selling children's book author Marguerite Henry. She is also the co-author and illustrator of “Fear of Wine" and was inducted into the Wine Media Hall of Fame in 2015.InfoLettie's article “Secret Life of a Wine Salesmen”https://www.foodandwine.com/wine/secret-life-of-a-wine-salesmanThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2007The BanterThe Guys talk about restaurants being an integral part of emerging downtowns and about a yogurt shop that needs a bouncer.The ConversationThe Restaurant Guys host Marcus Sammuelson to talk about cuisines all over the world, particularly the regions of Africa. He wants to open people's eyes to the delicious flavors of African cuisine and expresses interest in opening an African restaurant someday. This dream finally happened in 2024!The Inside TrackThe Guys and Marcus discuss the uniqueness of the restaurant business and the power of food to communicate. “Food is an incredible thing! Through food, people can see your passion and your culture. You can teach people where you're from and what you believe in, which not every business can really do,” Marcus Sammuelson on The Restaurant Guys Podcast 2007BioMarcus Samuelsson is the chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations. His latest venture, Marcus DC debuts Spring 2025 at The Morrow in Washington DC. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef: Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food.Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. Samuelsson wasThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

The ConversationThe Restaurant Guys welcome Scott Conant to a conversation LIVE at the New Brunswick Performing Arts Center. They talk about Scott's origin story, what it's like being a television personality as a host, judge and competitor and why he's going to upgrade the Italian products you can use at home: it's all about soul.The Inside TrackThe Guys have enjoyed Scott's cooking and vision since they ate his food at his NYC restaurants and had Scott as a guest on The Restaurant Guys in 2005. Scott has uttered Mark's favorite line spoken on television. (It was directed at one of their former chefs. You'll want to hear it!)Scott explains what has guided him throughout his life and advises young chefs to do the same.“When I identify bullshit, I walk away from it. I think that's been really difficult for me at certain times in my career. It's always served me in the end because I only choose the things that I love to do, but I do it with full commitment, with no expectation of result except the love and the passion that I have for it,” Scott Conant on The Restaurant Guys LIVE 2025BioScott opened L'Impero in NYC. Following L'Impero, Scott went on to open Alto. Scott left L'Impero and Alto in 2007 and, in 2008, launched Scarpetta in Manhattan. Later, Cellaio in Monticello, NY then The Americano in  Atlanta, GA.Scott is known as a judge on Chopped for over a decade and frequent co-host on Beat Bobby Flay. His newest show, House of Knives, debuted in 2025. In addition, Scott has made frequent guest appearances on The Today Show, Rachael Ray Show, and Good Morning America, and others.    Scott's most recent cookbook is Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen.He is opening up several new eateries and launching a consumer products line in 2025. ​LinksHouse of Knives on Food NetworkThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2005The BanterThe Guys discuss the joy and ridiculousness of weddings.The ConversationThe Restaurant guys are joined by Blake Spalding and Jennifer Castle of Hell's Backbone Grill in Boulder, Utah. They talk about how they got there, how they became part of their community and how they've created something truly special in the middle of nowhere. The Inside TrackThe Guys heard about their book and became enchanted with their story. They discuss how vision and passion can create relationships and fulfillment for themselves and their staff.“To give people work that has meaning, where they feel like they're part of something larger. We have a mission that doesn't have much to do with making money.  That's why people come back year after year and give us their hearts and their souls…and work themselves to the bone to make it happen,” Blake Spalding on The Restaurant Guys Podcast 2005BioBlake Spalding and Jennifer Castle both started as river chefs. In the year 2000, the opportunity to own Hell's Backbone Grill presented itself, and they moved to Boulder, Utah.Hell's Backbone Grill & Farm was selected as a James Beard Awards semifinalist in 2017, 2018, and 2019, and advanced to nominee in 2020, the year the awards were canceled due to the pandemic. Spalding and Castle were honored most recently by the restaurant's inclusion as semi-finalists for Outstanding Restaurant for both 2022 and 2023.Co-owners Jen Castle and Blake Spalding have also created a retail line of food and two acclaimed cookbooks, With a Measure of Grace, the Stories and Recipes of a Small Town Restaurant, and This Immeasurable Place, Food and Farming from the Edge of Wilderness. They operate a food truck dubbed “Little Bone.”They, along with investors and donors, very recently acquired the Boulder Mountain Lodge property in Boulder, Utah.InfoHell's Backbone Grill, Boulder, UtahSee The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regular for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys talk about their visit to one of their new favorite cities: Charleston, SC.The ConversationThe Restaurant Guys catch up with cocktail creator and bar operator Jillian Vose in her Charleston home as she prepares to open up her newest venture, Hazel and Apple, with business partner Sean Muldoon. Jillian tells her story of where she's been and where she's going (which is pretty exciting!)The Inside TrackThe Guys have known Jillian from Death & Co. and The Dead Rabbit (NYC) and were happy to meet up while they were in Charleston. Jillian shares some of what she is looking forward to about running her soon-to-open bar Hazel and Apple. “Knowing that people want to work, they want to do a good job, and hiring the right people and investing in people, having a great education program and giving people opportunities not only helps yourself, but them. That is what I want to achieve and create: a great community and a great working environment,” Jillian Vose on The Restaurant Guys Podcast 2025BioJillian Vose is a renowned mixologist and entrepreneur, celebrated for her innovative approach to cocktails and her influential presence in the beverage industry. After starting out in AZ, she quickly ascended the ranks, contributing significantly to establishments like Clover Club, Maison Premiere, Death & Co., and notably, The Dead Rabbit in NYC. Her latest venture, Hazel and Apple in Charleston, SC, is set to bring a fresh perspective to the city's vibrant bar scene.Co-authored Mixology & Mayhem and Paddy Drinks: The World of Modern Irish Whiskey CocktailsNamed one of the 10 Best American Bartenders in 2017 by the Spirited Awards from Tales of The Cocktail.InfoHazel and Apple, Charleston, SChttps://www.hazelandapple.com/Badger Bevs https://badgerbevs.com/See The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regular for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys share this conversation Francis had with chef and winemaker David Page at the opening weekend of his new bed & breakfast on Shinn Estate Vineyards. He talks about growing and sourcing food on Long Island, ovens that cook for days and the differences between hosting a guest for a couple of hours or a couple of days.The Inside TrackThe Guys knew David from The Red Meat Club (a monthly gathering of NYC restaurateurs) and his restaurant Home which he ran with wife Barbara Shinn. The couple bought a vineyard and taught themselves how to grow grapes and make wine. He talks about immersing themselves in their lives as farmers, winemakers and proprietors of a bed & breakfast. “We love our lifestyle. We really, truly, truly do. It doesn't mean that every second of every day we're in ecstasy, but we love our lifestyle. And when you find something that you love, it's worth doing. So yes, we do wake up very early and we do spend the entirety of our day immersed in this lifestyle, and there's not anything else that we can think that we really want to do other than have a nice glass of wine at the end of the day and have  a good dinner.And we retire and we start all over the next day,” David Page on The Restaurant Guys 2007 David Page no longer owns Shinn Estate Vineyards.See The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regulars for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelliOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2007The ConversationThe Restaurant Guy, Francis, visits viticulturist Barbara Shinn at her vineyard in Long Island, NY. As they walk the fields, they discuss how she became a biodynamic farmer and how that is expressed in the wine. She uses a variety of methods from fish guts to laser planters with sublime results. The Inside TrackThe Guys knew Barbara from The Red Meat Club (a monthly gathering of NYC restaurateurs) and her restaurant Home which she ran with husband David Page. The couple bought a vineyard and taught themselves how to grow grapes and make wine. Barbara talks about forging her own path to create a sustainable vineyard with excellent wines. “ My philosophy before we planted the vines was to make very, very high quality wine and to be as organic as possible. Our best winemaker friends and our best manager friends and even the viticultural section of Cornell University flat out said to us, ‘You cannot do both things at once. Here on the East Coast, we have too much disease pressure. It's too humid. You cannot be organic in this environment. So if you wanna make high quality wines, do that. You'll be lucky if two to 3% of the materials that you use in your vineyard are organic.'And this year, well, I proved them wrong,” Barbara Shinn on The Restaurant Guys Podcast 2007InfoBarbara no longer owns Shinn Estate VineyardsSee The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regulars for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

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The BanterThe Guys discuss wine dinners and tasting menus and how it's fun to cede control of your dinner and be swept away.The ConversationThe Restaurant Guys are thrilled to hear from Peter Byck, documentary filmmaker and advocate for climate solutions in cattle farming. Peter explains how we created the problem and how (relatively) easy it can be to repair it. Fascinating stuff!The Inside TrackThe Guys have promoted sustainable farming practices for decades, believing that solutions can be found that benefit both nature and the people involved. When they came across Peter's work they had to have him on the show!“We were doing research to find out if a method of grazing animals could be beneficial for the farmer, beneficial for the land, and beneficial for the climate. Those were our questions and, and we're finding that yes, it can be, and that's our focus,” Peter Byck on The Restaurant Guys Podcast 2025BioPeter Byck is a professor at Arizona State University where he teaches students to make short documentary films about sustainability solutions. He is the director, producer and writer of carbon nation, a documentary film about climate change solutions. In 2020, he completed carbon cowboys, a 10-part documentary short film series, focused on regenerative grazing.Peter is currently helping to lead a $10 million research project comparing Adaptive Multi-Paddock (AMP) grazing with conventional grazing; collaborating with 20 scientists and 10 farm families, focused on soil health & soil carbon storage, microbial/bug/bird biodiversity, and much more. The research also includes a new, 4-part docuseries called “Roots So Deep (you can see the devil down there),” directed by Peter, which is all about the inventive farmers and maverick scientists building a path to solving climate change.InfoPeter's film Roots so Deep (You Can See the Devil Down There)https://rootssodeep.org/See The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regulars for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

You might know him from television of for his family's place those responsible for popularizing Thai food in the United States, but for fans who head to Pocola's Choctaw Casino & Resort on December 28 and 29, Jet Tila is the chef behind their next great meal. Tila's visit is the latest installment in a series of celebrity takeover events at the casino—others have included Alex Guarnaschelli and Roco Dispirito. We caught up with Chef Tila recently to talk about his stellar one-off menu planned for Pocola and his experiences as perhaps the most visible ambassador for Thai food in America today.  Also on this week's show, the editors discuss which chef they'd like to prepare their next meal, and podvents finally has Ben using his inside voice. You won't want to miss it!

In today's Hot Topics, the co-hosts dissect Harris' loss and Sen. Bernie Sanders' claim that Democrats have left behind the working class. Congresswoman-elect Sarah McBride, the first openly transgender politician elected to Congress, discusses her historic election and where she thinks there's a disconnect between politicians and constituents. Food Network star Alex Guarnaschelli looks back on what inspired her love of cooking and serves up Italian-American classics from her new best-selling cookbook, 'Italian American Forever.' Learn more about your ad choices. Visit podcastchoices.com/adchoices

HAPPY HALLOWEEN WHISKTAKERS! It's become a thing on the podcast to have a fun episode for Halloween. After filming Halloween Baking Championship Season 8 in 2022, Halloween has become a super meaningful holiday to me! Last year I welcomed two past HBC winners for a fun roundtable. This year, I knew I had to go even bigger… so I invited HBC JUDGE, Pastry Chef Extraordinaire, and the entrepreneur behind the infamous Piecaken, Zac Young, to join us in the studio!   This episode has ALL THE THINGS: Hear about Zac's unique journey from a musical theater career to somehow finding himself enrolling in culinary school Zac's adventures working as part of the opening team at Bouchon Bakery, as the pastry chef for Alex Guarnaschelli, and consulting for (and ultimately becoming a partner at) The David Burke Group. The story behind the creation of the Piecaken, Zac's foray into large-scale production desserts for wholesale, and the opening of his newest venture, Zac Young's Sprinkletown How Zac landed his “night job” doing Food TV, and how he balances his crazy schedule ALLLL of the behind-the-scenes tea about Halloween Baking Championship, what it's like to be a judge on Food TV, and a fun round of HBC-themed rapid-fire-questions! Support Zac! Follow him on Instagram  Check out Piecaken Bakeshop on Goldbelly or visit Zac Young's Sprinkletown Watch Food Network's Halloween Baking Championship, now streaming on MAX Support the Pod! Follow us on Instagram Be sure to leave us a 5-star review wherever you listen to your podcasts!

Chef, cookbook author, and television personality Alex Guarnaschelli joins Frank Mackay on this episode of The Frank Mackay Show!

John Legend stops by to talk about his new album of children's songs ‘My Favorite Dream.' Also, Jimmy Fallon shares his new children's book Five More Sleeps Til' Halloween. Plus, Elizabeth Olsen discusses her new film ‘His Three Daughters,' where three sisters come together to take care of their ailing father. And, chef Alex Guarnaschelli shares a delicious seared shrimp recipe. 

Sen. Laphonza Butler talks night 1 of the DNC; Celebrity chef Alex Guarnaschelli talks US Open; Katseye performs its hit song ‘Debut’ Learn more about your ad choices. Visit megaphone.fm/adchoices

Sen. Laphonza Butler talks night 1 of the DNC; Celebrity chef Alex Guarnaschelli talks US Open; Katseye performs its hit song ‘Debut’ Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Brittney "Stikxz" Williams delves into the roots of her nickname, “Chef Stikxz,” tracing it back to her childhood. She discusses how her vibrant Jamaican heritage serves as the cornerstone of her culinary creations. She recounts a pivotal moment during her college years, where her trajectory shifted from sports management to culinary arts, underscoring the profound impact of food in fostering connection. Stikxz offers a glimpse into her initial impressions of the Ciao House hosts, Alex Guarnaschelli and Gabe Bertaccini, noting their blend of nurturing support and disciplined guidance. She intricately describes her approach to melding Jamaican and Italian flavors on the show, drawing upon her deep understanding of both cultures' culinary traditions and techniques. The chef reflects on her immersive pasta-making sessions with authentic Italian nonnas, emphasizing the transformative power of slowing down and fully immersing oneself in the culinary process. Brittney offers insights into her catering enterprise, BWC Catering, unveiling her aspirations for dream collaborations and forthcoming projects. Follow Food Network on InstagramFollow Jaymee Sire on InstagramFollow Brittney "Stikxz" Williams on Instagram Learn More About Ciao House Hosted on Acast. See acast.com/privacy for more information.

Alex Guarnaschelli returns to share her excitement about the upcoming season of Ciao House, set in the picturesque region of Puglia, Italy. She discusses her dynamic with co-host Gabe Bertaccini and contrasts Puglia's distinct culinary landscape with that of Tuscany from the first season. Guarnaschelli praises the villa's rich array of local ingredients, emphasizing the authenticity and flavor they bring to the show. She candidly addresses the contestants' unpredictable nature and the intense, emotional atmosphere of the competition, highlighting the playful and supportive relationship she shares with Bertaccini, which adds depth to the show's narrative. The chef delves into her experience hosting Supermarket Stakeout, where she thrives on engaging with participants and adapting to unpredictable ingredients. Guarnaschelli also talks about her newest cookbook, Cook It Up, co-authored with her daughter Ava, emphasizing their collaborative cooking adventures and the inclusion of recipes that hold special significance in their family life. Follow Food Network on Instagram: https://www.instagram.com/foodnetwork Follow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesire Follow Alex Guarnaschelli on Instagram: https://www.instagram.com/guarnaschelli/ Follow Alex Guarnaschelli on Twitter: https://x.com/guarnaschelli Learn More About Ciao House: https://www.foodnetwork.com/shows/ciao-house Learn More About Supermarket Stakeout: https://www.foodnetwork.com/shows/supermarket-stakeout Hosted on Acast. See acast.com/privacy for more information.

Conspiracy theories about our neighbors, Interview with Food Network's Alex Guarnaschelli, backward oldie + If Rock N Roll Was an Olympic Event, What Band Should Represent the USA?

Alex Guarnaschelli is an author, and Food Network star, and she tells us all about how she joined forces with Nutella to support Local Fire Departments with "Stacks for Giving Back"!See omnystudio.com/listener for privacy information.

Food Network star and New York Times bestselling author, Alex Guarnaschelli, stops by the show to talk about her partnership with Nutella called, Stacks for Giving Back. We also want to do a rage room, Nate wants to travel to 19th century Hawaii, and we play some fun games, including a beloved classic, Chicken Sings the Hits!See omnystudio.com/listener for privacy information.

Alex is a mother, chef, cookbook author, and TV personality. Ava Clark is her 16 year old daughter. This recipe is from their new cookbook, Cook it Up: Bold Moves For Family Foods.Tsukune with yakitori sauce(Japanese Chicken Meatball Skewers)Makes 8 skewers1 pound ground chicken breast1 cup panko breadcrumbs1 small shallot, grated on a microplane 2 teaspoons finely grated ginger1 tablespoon, plus 1 1/2 teaspoons cornstarchKosher salt1 large egg, lightly beaten4 tablespoons low-sodium soy sauce2 tablespoons rice wine vinegar, divided 3 tablespoons mirin rice wine1 tablespoon sugar2 to 3 tablespoons canola oilMetal or wooden skewers, for grilling#1. MAKE THE MEATBALLS: In a large bowl, combine the chicken with the breadcrumbs, shallot, ginger, cornstarch, a generous sprinkle of salt, the egg, and 2 tablespoons of the soy sauce. Use a rubber spatula to combine and then add 1 tablespoon of the rice wine vinegar. Roll the mixture into 24 meatballs (or 18 to 20 cylinders). #2. Set a wire rack over a baking sheet. Fill a shallow 2-quart pot three-quarters full with water and bring it to a simmer over medium heat. Season the water with salt. Rub a wooden spoon with some oil (this prevents the meatballs from sticking and splashing the water) and carefully drop in 6 to 8 meatballs per batch. Simmer the meatballs until they are completely cooked through, about 5 to 7 minutes (you can test one by removing it and cutting it in half). Use a slotted spoon to transfer the meatballs to the rack. Return the water to a simmer and repeat the process with the remaining meatballs.#3. MAKE THE SAUCE: While the meatballs are cooling, in a small saucepan, combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon of vinegar, mirin, and sugar and cook over medium heat until slightly thick, about 2 to 3 minutes.#4. Preheat a grill or a grill pan. While it's heating, thread three meatballs (or 1 cylinder) on the upper half of each skewer. If you don't have a grill or grill pan, you can finish cooking the meatballs in a saute pan with a little hot oil until they are cooked through. #5. GRILL AND GLAZE: Make sure you get an adult for this part! When the grill is really hot and starts to smoke, gently dip a kitchen towel in the oil and use it to grease the grill grates. Arrange a few skewers side by side on the grill and cook for 5 to 7 minutes until browned, grill marked, and hot. Repeat with the remaining skewers. Then, using a brush, glaze the meatballs with the sauce and serve warm.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club...

In this episode of Eat My Globe, our host, Simon Majumdar, has a dynamic discussion with world-renowned Iron Chef, best-selling cookbook author, and our pal, Alex Guarnaschelli, about food television, culinary schools and culinary apprenticeships, her fantastic new book with her daughter, Ava, called “Cook It Up,” and iconic chefs in our generation. It is such a fun and informative chat, so you don't want to miss it. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage ------------------ Producergirl Productions

 Welcome to the Good Food Fellas Podcast - Your Ultimate Culinary Adventure! Are you ready for a mouthwatering journey through the tantalizing world of food and fun? Join us as we take you on a thrilling ride through the 2023 New York City Wine & Food Festival, where flavor explosions, celebrity chefs, and unforgettable moments collide! Night 1: Peroni's Taste of Italy hosted by Alex Guarnaschelli and Gabriele BertacciniPicture this: A star-studded evening, hosted by the culinary powerhouses themselves. We dined on delectable Italian delights while sharing the festival experience with the delightful newbie, Christine. The flavors, the ambiance, and the joy – it's all right here in episode one! Night 2: Blue Moon Burger Bash hosted by Rachael RayBurgers, burgers, and more burgers! We dove into a burger paradise at the Blue Moon Burger Bash. From classic to crazy, our taste buds danced with delight as we sampled Pat LaFrieda Meats' creations. Join us as we chat with judge Eric Sedeño and get personal with the festival's icons, Rachael Ray and Lee Schrager. Night 3: Tacos & Tequila hosted by the Cast of the KitchenTaco lovers, rejoice! Night three took us on a flavorful adventure through the world of tacos and tequila. Special guests Aaron Paul and Bryan Cranston dropped by, and we savored delicious bites from FONDA and Taco Mahal. You won't believe your ears as we chat with Chef Roberto Santibañez and sip on Dos Hombres Mezcal, crafted by our very own Bryan and Aaron. Plus, we catch up with our old friend, Jeff Mauro, to hear about his latest projects!But it's not all just food and fun – we're here to give back. The NYCWFF supports New Yorkers in need through God's Love We Deliver, and we're sharing the love and warmth of the festival with you.With bellies full and hearts content, Gennaro and I wrap up this unforgettable adventure, while Christine enjoys her very first food festival. So, grab your headphones and get ready for a feast of the senses! The Good Food Fellas Podcast is your front-row ticket to the culinary extravaganza of 2023.Get ready to savor every bite and savor every moment. It's time to dive into the delicious world of The Good Food Fellas Podcast! 

Kate hosts our third Masterclass, exploring the world of hospitality. We feature the stories of previous To Dine For guests Will Guidara, Mario Carbone, Marc Forgione, JJ Johnson, Danny Meyer, and Alex Guarnaschelli.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!MastercardAmerican National InsuranceTerlato Wine Group Hosted on Acast. See acast.com/privacy for more information.

In Hot Topics, the co-hosts discuss New York City Mayor Eric Adams' controversial remarks about the migrant crisis and they weigh in on the continued search for an escaped murderer in Pennsylvania. Attorney Ben Crump and Arian Simone, founder of Fearless Fund, an organization dedicated to uplifting Black female business founders share how they are fighting a lawsuit filed against the organization by conservative activists. Chef Alex Guarnaschelli gives the co-hosts a taste of a few dishes from her new cookbook, Cook It Up: Bold Moves for Family Foods, which she wrote with her daughter. Learn more about your ad choices. Visit megaphone.fm/adchoices

I am revisiting some of my best episodes in my Allstar Summer Series, featuring beloved TV food icons. This episode is with Alex Guarnaschelli, host of Supermarket Stakeout and Alex Versus America on Food Network, cookbook author, and Executive Chef of Butter in New York City. He shares quick food fixes to help us recover from common cooking mistakes and inspire more confidence in the kitchen. I've got three Allstar shows in my run up to fall, when I'll be back with brand new episodes! See omnystudio.com/listener for privacy information.

Not content to have bummed us all out with Extrapolations earlier this spring, AppleTV+ is back with yet another grim vision of our environmentally devastated future: Silo! Vanity Fair Chief Critic Richard Lawson returns to discuss it with us. Around The Dial takes us through the new third season of The Other Two, Alex Guarnaschelli's Food Network oeuvre, Secrets Of The Dead, and Star Wars: Visions. Richard makes the case for inducting Australian Survivor S10.E07 into The Canon. Then after naming a bunch of Winners and Losers of the WGA strike (which: solidarity with the workers!), it's on to a high-flying Game Time. Find a source of natural light and join us! GUESTS

In this episode of Chef AF, I had the pleasure of interviewing native Charlottean, Partner and Executive Chef Chris Coleman, who leads the kitchen at The Goodyear House, a community-oriented and neighborhood-driven restaurant. Coleman is a partner of the restaurant group, Built On Hospitality and in addition to The Goodyear House, their restaurants include Old Town Kitchen & Cocktails, plus pick up and delivery only, Scratch House Chicken. Coleman's culinary journey began at his grandparents' farm in Mississippi, where he spent summers immersed in a world of locally-grown food and Southern growing seasons. During the podcast, Coleman shared how his early experiences on the farm influenced his love for local, sustainable ingredients, which eventually led him to pursue a career in the culinary arts. Starting as a busboy at a restaurant in Charlotte at the age of 14, Coleman found his passion in the organized chaos of the kitchen, which ultimately led him to attend culinary school and later become an executive chef.Coleman and I delved into his culinary style, his time on the Food Network, and how his upbringing on the farm shaped his approach to cooking. With a focus on the best in seasonal, locally-sourced Southern ingredients, Coleman's story is a testament to the power of local food and community in shaping the next generation of culinary artisans.During our conversation, Coleman shared how his upbringing, coupled with Charlotte's unique culinary landscape, inspired the menu at The Goodyear House. Focusing on simple food with complex flavors and a touch of nostalgia, the restaurant aims to elevate comfort food and make the NoDa neighborhood a dining destination in Charlotte.Coleman and his partners transformed a historic mill house into the growing, evolving restaurant it is today. Its name, The Goodyear House, symbolizes a living, breathing entity that adapts and grows with its community. Reflecting on the restaurant's impact on the local culinary landscape, Coleman emphasized the importance of creating emotional connections with food, drawing on fond memories and experiences to offer elevated comfort food to Charlotte's diners.Coleman talks about his numerous appearances on Food Network shows, signature dishes, and the Southern culinary scene. Chef has won several TV competitions, including "Chopped," "Beat Bobby Flay," and "Super Chef Grudge Match," while tying with Alex Guarnaschelli on "Alex Vs America."One of Coleman's signature dishes at his restaurant, The Goodyear House, is marinated shrimp, a dish that's reminiscent of shrimp cocktail and oysters on the half shell. Chef Coleman also shared his commitment to sustainability, using local and sustainable ingredients from smaller farms and purveyors. He emphasized the importance of treating ingredients with care and respect to minimize waste.Discussing Charlotte's evolving culinary scene, Coleman acknowledged the influence of various cultures and the growing number of talented chefs in the area, creating a unique mosaic of flavors. He shared his excitement for the future of southern cuisine, which he sees as a meaningful and unique blend of many different cultural influences.For aspiring chefs, Coleman advised them to be passionate about their work, dig in, and focus on their current tasks rather than rushing to the next opportunity. By being present and dedicated to their craft, young chefs will find the right path for success.

Italian chef, writer and television personality Gabe Bertaccini dishes on his experience hosting the first season of Ciao House. Chef Gabe compares his craft to the art of storytelling and details his mission to share the mouthwatering flavors of his culture with a broader audience. He opens up about the added pressures and purpose that he felt representing his roots through food and paints a stunning picture of the production's backdrop, sharing which elements of the set flooded him with fond childhood memories. Gabe remembers picking vegetables from the garden with his grandmother and cooking with her for hours. He explains why the show needed to be set in Italy, how they landed on the location and the benefits of working in a food epicenter, with fresh ingredients at your fingertips. Gabe talks about the cultures that inspire Italian cooking and how he feels about the American artisanal movement unfolding in U.S. kitchens. Pivoting to the spicier side of Ciao House, he opens up about his relationship with co-host Alex Guarnaschelli on and off set, sharing why their Italian and French-trained collaboration created craveable entertainment. Finally he reveals the recipe for a well-rounded chef and how to turn food into his consumers' favorite story.Note: Please be advised this episode contains un-beeped curse wordsVOTE FOR FOOD NETWORK OBSESSED: https://vote.webbyawards.com/PublicVoting#/2023/podcasts/general-series/lifestyleFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee Sire on Instagram: https://www.instagram.com/jaymeesireFollow Gabe Bertaccini on Instagram: https://www.instagram.com/chefgabebertaccini/Follow Gabe Bertaccini on Facebook: https://www.facebook.com/GabeBertacciniFollow Gabe Bertaccini on Twitter: https://twitter.com/GabeBertacciniCheck Out Gabe Bertaccini's website: http://www.gabrielebertaccini.com/Learn More About Ciao House: https://www.foodnetwork.com/shows/ciao-houseFind episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/gabe-bertaccini-dishes-on-his-love-letter-to-italy

Festival friends it's a treat when we get to talk to a founder of an iconic festival and on this episode of FestivalPass Stories, our Host, Pat Tully sits down with the founder of the iconic South Beach Wine & Food Festival and the New York City Wine & Food Festival, Lee Schrager.   Lee takes us back to the beginning days of SOBE WFF and tells us how it all started on the gorgeous beaches of Miami and then gives us the inspiration behind franchising that festival to NYC.   Schrager's official title is the Chief Communications Officer & SVP Social Responsibility for Southern Glazer's Wine & Spirits, the world's largest distributor of wines & spirits.    But the title he is most excited about right now is as founder of the brand-new inaugural Nassau Paradise Island Wine & Food Festival (NPIWFF) taking place at the iconic Atlantis Resort in the Bahamas. Headlining chefs at NPIWFF include Aaron Sanchez, Andrew Zimmern, Alex Guarnaschelli, Michael White, Jose Andres, Duff Goldman and more!    Besides the chefs tastings, there are events including the Rum Runner's Walking Tour, Sunset Dinner Cruises, wine tastings and more.    Schrager's wine & food festivals have always been focused on culinary greatness and giving back. NPIWFF will continue that tradition partnering with the Blue Project Foundation saving sea species and their extraordinary habitats.   Hear more about these stories and some great music festival stories here on this episode of FestivalPass Stories.    To find out more about the Nassau Paradise island Wine & Food Festival:   Website: https://www.atlantisbahamas.com/wine-and-food-festival    Follow them on Instagram: https://www.instagram.com/npiwff/    Connect on Facebook: https://www.facebook.com/npiwff   Fine out more about the Blue Project Foundation https://blueprojectatlantis.org/   Connect with Festival Pass! Facebook - https://www.facebook.com/getfestivalpass/ Instagram - https://www.instagram.com/getfestivalpass/  Twitter - https://twitter.com/getfestivalpass Website - https://festivalpass.com  

Chef Guillaume Bienaimé was born and raised in Paris, France and moved to the U.S. at an early age but traveled back to France every summer. Guillaume was learning French cooking techniques from his “quintessential French grandmother” who cooked all the time and family meals were a great influence. Guillaume was not only interested in cooking from his family. Guillaume's first cooking job was in a small Pennsylvania pizza restaurant. Guillaume enjoys every aspect of hospitality. After making the switch to fine dining, he knew he wanted to make it a full time career. Growing up and spending a lot of time in France always gave him an edge in cooking French Cuisine. Guillaume graduated from Johnson & Wales University with a degree in Foodservice Management.Guillaume was an intern at the now-closed Marché in Menlo Park California and was hired as a sous chef there after graduating from college. Bienaimé moved up the ranks to executive chef before leaving to open Portola Kitchen. Guillaume found the space that would become Zola shortly after leaving Portola Kitchen, and he opened the downtown Palo Alto French restaurant in the fall of 2014. Bar Zola recently opened last year. We also talk about Guillaume's preparation , strategy and experience on the Food Network: Alex vs. America (French) where Guillaume he won the entire show against Chef Alex Guarnaschelli and donating his proceeds to Chef Jose Andres' World Central Kitchen. Special thanks to Geoffroy Raby of Cuisinett (Episode 009) and Lars Smith of State of Mind Pub (episode 0018) who were both previous guests on the podcasts and friends of Guillaume. Great to see all of these gentlemen creating great food and experiences for the community to enjoy. Go visit Zola + Bar Zola for great food and drinks!https://www.zolapaloalto.comShow Noteshttps://www.foodoriginspodcast.com/podcast-episode-20Support the show

Welcome back everyone for another episode of turning chickens and breaking dishes. The las episode before the holiday season, my guest today was a finalist on season 16 of bravo top chef and a contestant on season 17 of top chef all starts. A first-generation Ghanaian American, born and raised in NYC you can see him on the show Alex vs America where he hosts the show, where chefs from all over the country try to take down amazing Alex Guarnaschelli, he has 3 degrees culinary and for some reason he is a New York knicks believer @davidegmartinschef @DavidePod www.davidegmartins.com

No need to get up early, but if you hit snooze you'll lose on tasting these incredible BEST EVER dishes Alex, Claire, Duff and others say are a must-have FOR BRUNCH.Claire Robinson kicks things off with a haute pocket in Denver, COAlex Guarnaschelli goes for the french toast from Norma'sBeau MacMillan loves the waffle dogs from Over EasyAaron Sanchez takes us to Carbondale, CO for menudoFrank Bruni  has the tasty croque monsieurMelissa d'Arabian loves the oven baked omelet from Walk Bros.Marcela Valladolid travels to Chula Vista, CA for chilaquilesDuff Goldman closes things out with crab cakes from Pierpoint in Baltimore, MDHungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Succulent juicy prime rib, sweet and delicious butter tarts, and a sizzling crispy rack of pork are just a few of the mouthwatering dishes being cooked by your favorite Food Network stars.Aaron Sanchez kicks things off with cornish hens and chorizo stuffing Cat Cora loves crab buon natale Alex Guarnaschelli goes for the prime rib Chris Cosentino can't resist doughboys Scott Conant keeps it classic with seafood spaghetti Beau MacMillan shares his love for butter tartsEric Greenspan goes for beet and carrot latkes Ted Allen can't resist a rack of pork Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

No one's getting kissed after this! Duff, Melissa d'Arabian, Alex Guarnaschelli and others reveal the dishes they love most with GARLIC.Adam Gertler kicks things off with a burger from Kuma's CornerMelissa d'Arabian keeps it classic with spaghetti in Burlington, VTRocco DiSprito takes us to New York City for garlic shrimpMichael Psilakis heads to Katz's Deli for garlic beef sausageSimon Majumdar loves the cream of garlic soup from BayonaAlex Guarnaschelli can't resist the garlic bread from Rosarios RistoranteEric Geenspan has the garlic naanDuff Goldman ends things with chicken in Los AngelesHungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

In this special holiday episode, Claire Robinson, Cat Cora, Robert Irvine and more share their best-ever Thanksgiving treats.Claire Robinson kicks things off with a pulled turkey sandwich from Hog Heaven Cat Cora can't resist vegetable dumplings Michael Psilakis takes us to Gotham Bar & Grill for a Thanksgiving dinner Alex Guarnaschelli heads to Nantucket for a turkey sandwich Jeff Henderson loves the sweet potato cheesecake from Harriet's Troy Johnson keeps it classy with a pumpkin martini Robert Irvine goes to New York City for a Victoria sandwich cake Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

There are no secrets here! Alton, Sunny and Duff are just a few of your favorite Food Network stars who reveal the foods they love to eat ... UNDER WRAPS.Alton Brown kicks things off in PhiladelphiaRocco DiSpirito loves the bacon wrapped lamb chopsSunny Anderson enjoys for the agnolotti from Veni Vidi Vici Chris Cosentino takes us to Aziza in San Francisco, CAScott Conant is a fan of the calzone in Miami, FL Alex Guarnaschelli goes for the grape leaves Chuck Hughes is in Miami for the squab with lettuceDuff Goldman shares his love for the chicken tamalesHungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Visit Recoveringbro.com today and use code RECOVERINGMAURO for a 15% discount at check out. Recovering Bro: showing the world a better way to feel way better with self-aware self-care products that help you feel way better from morning till night. Recovering Bro, Be better. Feel better.  Listen to all of Jeff's original, face-melting tunes!  AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD  Subscribe to our YOUTUBE CHANNEL!   Have Questions? Send yours to askjeff@comeonover.com!  

Pizza, crispy fried chicken, succulent juicy duck, a pasta feast extravaganza and smoky sweet BBQ pork -- these are just a few of the meals that Michael Symon, Cat Cora, Sunny Anderson, Ted Allen and others say are, literally, to die for. Before they meet the Reaper, find out where your favorite Food Network stars will go for their ... LAST SUPPER.Michael Symon kicks things off with the chef's pasta tasting menu from Vetri Claire Robinson follows up with her favorite pork BBQ sandwich in Memphis, TN Sunny Anderson takes us to Zum Stammtisch in Glendale, NY Alex Guarnaschelli heads to Ferrara Bakery & Cafe in New York City Rocco DiSpirito loves the pizza slices at Umberto's Cat Cora takes things up a notch with the oysters and pearls from The French Laundry Simon Majumdar goes for the pan-fried chicken in Fairway, KS Ted Allen shares his love for the pressed duck at Daniel in New York City Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Alex Guarnaschelli is a mother, chef, TV host, and native New Yorker.---What's your best food/life advice? Let Zak know at 844-935-BEST See acast.com/privacy for privacy and opt-out information.

Hi! I'm Lauren Kretzer. I'm a vegan chef and wellness professional and I want to show you that eating delicious food and being vegan don't have to be mutually exclusive. A plant based lifestyle isn't an exercise in discipline and deprivation – it's about having fun in the kitchen, trying new foods and exotic flavors, and sitting down to nourishing, super satisfying meals (and feeling great afterwards!). My love affair with food started at a young age; I grew up learning to cook the foods of my Argentinian and Sicilian heritage in the bustling kitchens of my mother and grandmothers. I was mesmerized by the tradition, rituals and love that went into each meal – dinnertime was a cherished time of day for me. Before long, I felt a dissonance between the food on my plate and my love for animals, so I decided to go vegetarian. I happily lived a meat-free life (while still eating eggs and dairy) throughout high school, my undergrad years at Boston College, and eventually, a career in recruiting on Wall Street. In 2011, I made the decision to pursue my passion for food and cooking, so I quit my job and enrolled in culinary school at the Natural Gourmet Institute in New York City. During my time at the Natural Gourmet, my interest in vegan cuisine was stoked. I started devouring information about food, health, and animal welfare (and, eventually, the effects of our diet on the environment), and decided to experiment with cutting dairy from my diet. Through a very slow and gradual process, I decided to go “full vegan” a few years later. I initially felt in constant conflict about my new diet. On one hand, I felt better than ever – I loved my new healthy lifestyle, enjoyed experimenting with new flavors and ingredients, and felt a sense of relief that I was minimizing both my carbon footprint and my role in animal suffering. On the other hand, I was just getting started in an industry that traditionally glorifies meat, butter, and cheese. I wanted to be taken seriously as a chef, but was told – time and time again by respected pros in the industry – that I would have to cook and taste meat and dairy if I wanted to be successful. I decided to take my chances and become a vegan chef; I realized that I could redefine success on my own terms. If I could use my career as a means of helping others improve their health, reduce animal suffering, and lessen the damage done to the environment by mankind, then I couldn't ask for much more from a “job” (and 99% of the time, it doesn't feel like a job). In my kitchen, there's a time and a place for everything, whether it be a garlicky kale salad, quinoa pilaf, a bowl of creamy pasta, or a big glass of wine at the end of a long day. My recipes are created with nourishment and satisfaction in mind, and I strive to use whole, organic, and seasonal ingredients whenever possible. In addition to my training at the Natural Gourmet Institute in New York City, I also hold a certificate in Plant Based Nutrition from Cornell. I've trained in Michelin starred kitchens, the James Beard House, at the James Beard Awards, and under celebrity chefs Anita Lo and Alex Guarnaschelli. I've cooked privately for celebrities and families throughout the tri-state area, and provide recipe development for corporations, small businesses, and various media outlets and publications. I currently live in my home state of New Jersey with my husband, two daughters, and rescue dog. You can find me reading, spending time outdoors, traveling, and flipping through cookbooks in bed when I'm not in the kitchen. Website: https://www.laurenkretzer.com Plant Magic Substack: https://laurenkretzer.substack.com Instagram: https://www.instagram.com/lauren_kretzer Maybe we can also mention ProLon (Fasting Mimicking Diet) fasts from Dr. Valter Longo: https://www.kqzyfj.com/click-10023252... Use code LAURENK15 for 15% off Also TrueNorth https://www.healthpromoting.com

Hoda Kotb and Jenna Bush Hager head to Central Park to spread some joy! Plus, Alex Guarnaschelli shares her triple cheeseburger and potato salad recipe.

What do onion rings, corn fritters, egg rolls and caramel corn have in common? They all make the same sound...CRUNCH! And they are just a few of the best crispy foods Duff, Claire Robinson and others have ever eaten!Duff Goldman can't resist the onion rings from Akasha Restaurant in Culver City Michael Psilakis keeps it classic with fried chicken Brian Boitano heads to San Francisco for Indonesian corn fritters Alex Guarnaschelli delights in a peach pie! Claire Robinson loves a classic egg roll Candy Nelson goes for caramel corn Ted Allen takes us to NYC for a crispy black bass Chris Cosentino and Beau MacMillan can't resist Flo's Clam Shack in Newport, RI Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Whether it's poured over chicken or baked into a cookie that defies all chocolate logic - this is chocolate at its best! Food Network stars Alton, Duff, Tyler Florence and Claire Robinson unwrap their favorite chocolate delights.Alton Brown heads to Charlestown, SC for chocolate pudding Alex Guarnaschelli craves a chocolate souffle Tyler Florence loves the s'more pie from Buckeye Roadhouse in Mill Valley, CA Duff Goldman can't get enough of chicken mole Claire Robinson takes us to Kee's Chocolates in New York City Aarón Sánchez dreams about the chocolate tasting menu at Jean Georges Art Smith loves a flan, man! Rocco DiSpirito devours the dark chocolate cookies from Levain Bakery in New York City Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

We reveal the snackalicious snacks craved by Giada, Ted Allen, Alex Guarnaschelli, Curtis Stone and more! These bite sized treats are perfect to satisfy any SNACK ATTACK.Ted Allen can't get enough of the pickles from McClure's Pickles in Detroit, MIAnne Burrell heads to NYC to eat the half steak nachos from CraftsteakCandy Nelson found a delicious donut muffin in Healdsburg, CACurtis Stone always makes room for fish tacos in HawaiiAdam Gertler indulges in korean short rib tacosArt Smith takes us to Chicago, IL for some a tasty pizzetteAlex Guarnaschelli enjoys the lamb skewers in Los AngelesGiada De Laurentiis keeps it simple with the bar nuts from Union Square CafeHungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

No utensils required! Food Network stars abandon knives and forks and reach for their favorite hand-sized treats. Guy Fieri heads to Memhpis for his favorite fried chickenAaron Mccargo Jr shares his love for the Panzarotti Spot in Camden, NJMichael Psilakis indulges in juicy slide-down-your-throat burgers and Marc Summers heads to Philly for some small, delicious donuts Danny Boome takes us to NYC for deviled eggs at the Spotted Pig Aaron Sanchez loves the tacos from Chico's Tacos in El Paso, TXMary Sue Milliken can't get enough of the pupusa in LA Alex Guarnaschelli keeps it simple with her love for the cupcakes at Joan's on ThirdHungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Alex Guarnaschelli, host of Supermarket Stakeout and Alex Versus America on Food Network, cookbook author, and Executive Chef of Butter in New York City, shares quick food fixes to help us recover from common cooking mistakes and inspire more confidence in the kitchen.   See omnystudio.com/listener for privacy information.

On this week's episode of The Path Here, host Scott Savlov chats with the Food Network Celebrity Chef Scott Conant. Scott details his road to success with stories about his family, his friends like fellow chefs Bobby Flay, Alex Guarnaschelli and Geoffrey Zakarian. Scott also discusses his amazing culinary background from the Culinary Institute of America and his various influences for his restaurants Americano in Scottsdale and Mora Italian in Phoenix as well as his upcoming cooking school partnership with Sur La Table.