Podcast appearances and mentions of alex stupak

From the About the Author section of Alex Stupak's "Tacos: Recipes and Provocations: A Cookbook."  "Alex Stupak earned recognition as one of the world's most innovative pastry chefs while leading teams at progressive cuisine icons Clio, Alinea, and wd-50. But innovation only counts, he figured, if you push yourself out of your comfort zone, and so he left that world to cook Mexican food, a cuisine that captured his head and his heart. His restaurant Empellón Cocina earned him a James Beard nomination for Best New Restaurant in the country, and Food & Wine magazine named him a Best New Chef in 2013." Alex is also a metalhead.  In this episode we speak with Alex about the parallels between food and music, and the similarities between creating both of these art forms.  Alex tells us about his journey going from one of the world's most celebrated pastry chefs, to opening his first Mexican restaurant.  We discuss the challenges of being a restaurateur, and the importance of pushing boundaries and pushing yourself.   Of course we read some listener emails, do a couple of segments, and mention Gwar, yet again.   -------------------- Hosts:  Jason Walton and Nick Wusz. "I Hate Music" theme by Marius Sjoli.  I Hate Music image by Jori Apedaile. Segment intro music by Jori Apedaile, and Adam Stacey. Produced by Jason Walton for Earth in Sound Productions. -------------------- Follow us on socials, donate to support the podcast, listen to our playlist on Spotify, and visit us online: I Hate Music Linktree Email and listener suggestions to: hate.pod.music@gmail.com #ihatemusicpodcast **I Hate Music is an Earth in Sound Production**

My guest on E299 is Christina Tosi! Christina is the founder and creative mastermind behind NYC's Milk Bar. She is a classically trained pastry chef who blends culinary technique with unexpectedly whimsical and nostalgic ingredients, Christina began her career working for several powerhouse fine-dining chefs, including David Bouley, Caesar Ramirez, Thomas Keller, Wylie Dufresne, and Alex Stupak. From there, Christina founded the dessert program at David Chang's Momofuku and built a culinary empire of her own. Described by The New York Times as a “border crossing pastry chef,” Christina opened Milk Bar's doors in 2008 and has since been recognized as one of this generation's most iconic American pastry chefs. She received the James Beard Foundation award for Rising Star Chef among her many accolades. BOOM! I'm a huge foodie and fan of Milk Bar myself, so I am very excited and hungry to share this incredible episode with everyone. Enjoy every last bite! For more on Christina, please check out www.christinatosi.com/ and Milkbarstore.com. #thePOZcast is brought to you by our friends at Interseller – the prospecting + outreach platform of recruiters and sellers. Check out a free demo today! https://bit.ly/2Fbm/BZ Thanks for listening, and please follow us on Insta @NHPTalent and X @AdamJPosner.

On today's episode of All in the Industry®, Shari Bayer's guest is Alex Stupak, Chef and Co-Owner of NYC-based Empellón restaurant group and Mischa, his latest restaurant, where we are on-location. Born in Massachusetts, Alex became a scholar of the avant-garde and molecular gastronomy movements. He worked as the pastry chef at Clio in Boston with Ken Oringer, then at Alinea in Chicago with Grant Achatz, and (subsequently) at wd~50 in New York City with Wylie Dufresne. He went on to open multiple restaurants under the Empellón brand, including a Midtown Manhattan flagship location, currently ranked No. 19 on the New York Times‘ “100 Best Restaurants in New York City” list. Alex was selected as one of Food & Wine's Best New Chefs in 2013 and has since received multiple James Beard Foundation Awards nominations, including one for his 2015 book Tacos: Recipes and Provocations [Clarkson Potter]. Today's show also features Shari's PR tip to do the unexpected; Speed Round; Industry News Discussion on New York Magazine naming Matthew Schneier as its new Restaurant Critic, and the Chef's Table at Brooklyn Fare in NYC naming two new chefs after its acclaimed chef's firing; plus, Shari's Solo Dining experience at Taqueria Ramirez in Greenpoint, Brooklyn -- known for its CDMX street tacos; and the final question. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Alex Stupak and Shari Bayer.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®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Dave's Three Things segment starts off with three things he loves about the show's guest: a world-class chef and the owner of the Empellón restaurant group, Alex Stupak. Stupak catches up with Dave (whom he hasn't seen since before the pandemic) and reflects on his culinary journey, including his admiration of Albert Adrià, his time at Grant Achatz's Alinea, and his experience helming the pastry program at Wylie Dufresne's WD-50. The two ponder the dampening effects of restaurant criticism on creativity—and Dave suggests that Stupak is a culinary Prometheus for his constant innovation of new culinary techniques. The two continue talking through Alex's journey of making Mexican food, culminating with a discussion of Alex's new critically acclaimed restaurant, Mischa, in New York. Host: Dave Chang and Chris Ying Guest: Alex Stupak Producer: Victoria Valencia, Cory McConnell, Gabi Marler, Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

Big ideas, strong opinions, and a deadpan Instagram: These are a few of our favorite things. Former pastry chef and current Empellon and Mischa boss man Alex Stupak is a complicated—and incredibly sincere—dude, and in this episode, we have a really spirited conversation about what it's like to open a new restaurant that isn't part of the Empellon Mexican multiverse. The food at Mischa is Eastern European, and it's Stupak's most personal project to date. We get into that, as well as some big ideas for the future. We hope you enjoy our talk with Alex.MORE FROM ALEX STUPAK:Mischa Opens in Midtown East [NYT]Hang on to Your Wallets, NYC — Here Comes the $29 Hot Dog [NY Post]FOLLOW, FOLLOW, FOLLOW:instagram.com/alexstupakinstagram.com/mattrodbardinstagram.com/taste

Brad Prose is a longtime professional recipe developer, food writer, and culinary photographer—more recently, he has struck out on his own as the founder and force behind Chiles and Smoke™. His combined passion for fine dining and BBQ shines through his presentations and cooking style. Making his mark in the wide world of BBQ, Brad produces high-quality, unique recipes to challenge and expand the home cook's comfort zone. He inspires his readers to use new techniques, ingredients, and ideas, applying them to the everyday food we know and love. Today on the podcast, Brad and I talk about Brad's love for grilling and barbecue, how to utilize chiles for the smoker and grill, his process of curating and testing the recipes for his cookbook as well as Brad's knowledge about working with partners to help market his cookbook and build his brand on social media. Things We Mention In This Episode: How to Get Paid to Write a Cookbook Free Training Join the waitlist for Cookbooks on KDP Connect with Brad Prose online Chiles and Smoke: BBQ, Grilling, and Other Fire-Friendly Recipes with Spice and Flavor  Tacos: Recipes and Provocations by Alex Stupak  

Born into a food-loving family in New Zealand Amber Doig (The Butler) always knew she wanted to have a career in food. Realising the scope of opportunities across the ditch in Australia she headed to Sydney where she worked under some of the most influential chefs of that era, such as James Viles, and later Vanessa Martin. But New York was calling her name and through a mutual friend she landed a gig with Alex Stupak at the Empellon restaurant group where she delved into traditional Ibero-American techniques, methods, and flavours – something she's now making a name for herself with back in Sydney. https://butlersydney.com.au Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork

Episode 142: Jorge GaviriaThis week, we're thrilled to welcome Masienda founder Jorge Gaviria to #TalkCookbooks with us.Jorge's first cookbook, Masa: Techniques, Recipes, and Reflections on a Timeless Staple, explores the deep history and significance of masa—the dough made of nixtamalized corn that goes on to become tortillas, tamales, sopes, and many more Mexican and global staples. It all started with a realization while apprenticing at Blue Hill at Stone Barns. Jorge started to dream of opening the “tortilla equivalent of Tartine Bakery, the San Francisco–based high temple of sourdough.” That idea led to sourcing heirloom corn and masa harina (the dried version of masa) from local farmers in Oaxaca and supplying some of New York City's top chefs. Jorge's company, Masienda, was born.Eight years later, Masienda is on a quest to revolutionize how we think about corn—and therefore, masa, masa harina, and other products. Today he's sourcing heirloom corn from a network of 2,000 farmers across six states in Mexico. And yet, he realized something else was missing: a text.And so, he created Masa the book. It's a quite comprehensive tome (nearly 300 pages) on the history of corn and masa and a guide that's as useful for a home cook as it is for a scientist. (Want to nixtamalize your own corn at home? Jorge walks you through it! And offers practical lessons on how to make high-quality masa at home.) Somewhat shockingly, this is the first major cookbook to focus on masa.Of course, there are recipes, too. Masa offers 50 base recipes for tortillas, tamales, pozole, and more to build on, as well as inventive recipes from top chefs across the world. (Get two of them this week by becoming a paid subscriber to Salt + Spine!)Jorge writes that “like sourdough before it, craft masa is on the brink of a global culinary movement.”In today's show, we're talking with Jorge about what led him to focus on masa and launching his company Masienda, about how we're now in a “third wave” of masa, and we're putting him to the test in our signature game.[[EPISODE DETAILS GO HERE. INCLUDE BOOKSHOP LINK.]] ALSO INCLUDE AN IMAGE OF THE BOOK COVER WITH THE CAPTION "GET COOKING: BOOKSHOP OR OMNIVORE BOOKS" with links to both referral URLs.Bonus Content + Recipes This WeekThis week, paid subscribers will receive three recipes from Jorge Gaviria's Masa: Blue Masa Sourdough Bread (from Philippine-born chef turned cottage baker Karlo Evaristo) and Masa Tempura Batter (from chef Alex Stupak of New York City's Empellón). We also have the Table Tortilla Masa.And later this week, producer Clea Wurster kicks off a new series featuring beloved cookbook stores. First up, she's chatting with Matt Sartwell of New York City's Kitchen Arts and Letters.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.This Week's New Cookbook ReleasesA big week of new cookbooks hitting the shelves this week! Here's a few:* Diasporican: A Puerto Rican Cookbook by Illyanna Maisonet* The Cookie Bible by Rose Levy Beranbaum and Woody Wolston* Ottolenghi Test Kitchen: Extra Good Things by Yotam Ottolenghi and Noor Murad* Cooking with Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients by Andrea Gentl* Justice of the Pies: Sweet and Savory Pies, Quiches, and Tarts plus Inspirational Stories from Exceptional People by Maya-Camille Broussard* The Siete Table: Nourishing Mexican-American Recipes from Our Kitchen by The Garza Family* Somebody Feed Phil: The People, Stories, and Recipes by Phil Rosenthal* Make Every Dish Delicious: Modern Classics and Essential Tips for Total Kitchen Confidence by Lesley Chesterman* Spice: A Cook's Companion by Mark Diacono* Feed These People: Slam-Dunk Recipes for Your Crew by Jen Hatmaker* Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin* Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America by Andrea Pons* Kolkata: Recipes from the Heart of Bengal by Rinku Dutt* Cooking with Nonna: Sunday Dinners with La Famiglia by Rosella Rago OCT 25* The Delmonico Way: Sublime Entertaining and Legendary Recipes from the Restaurant That Made New York by Max Tucci (NOV 1)* 60-Second Cocktails: Amazing Drinks to Make at Home in a Minute by Joe Harrison & Neil Ridley* Bar Menu: 100+ Drinking Food Recipes for Cocktail Hours at Home by André Darlington* The Little Book of Aperitifs: 50 Classic Cocktails and Delightful Drinks by Kate Hawkings* The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable by Allan Bay Wildcrafted* Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More by Pascal Baudar This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

With excitement allow me to introduce to you today's guest, the Founder, and CEO of Flyfish Club, David Rodolitz. David's entrepreneurial drive in the hospitality industry started at an early age. In 2003, he founded Impulse Productions, a premier Event-Planning company that works with some of the largest Fortune 100 & 500 companies around the world. David is a founding partner of the Empellon Restaurant Group, which he operated and built alongside Chef Alex Stupak from 2011 -2019. During this time, he opened multiple concepts, including a 3-star NYTimes, 7,500 sq ft flagship in midtown, NYC. During the pandemic, David started kicking ideas around with friends Gary Vaynerchuk, Josh Capon, and Conor Hanlon to start Flyfish Club (FFC), the world's first member's only private dining club where membership is purchased on the blockchain as a Non-Fungible-Token (NFT) and owned by the token-holder to gain access to our restaurant and various culinary, cultural and social experiences. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "I never dreamed of success; I worked for it. In this episode with David Rodolitz we will discuss: Membership models New business models Modernizing and monetizing restaurant models NFT's Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Website: flyfishclub.com Instagram: Flyfish: @flyfish David: @rodolitz Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to David Rodolitz for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Dee and Carol soldier on through winter with discussions about temperennials, favorite herbs to grow, more books, and even Mexican oregano on this week's episode.Some helpful links:Dee's blog post on basilCarol's blog post on sorting seedsAsk Carol to speak about violas! Her speaking info.Proven Winner's info on temperennialsWatering can Carol bought from Botanical Interests (affiliate link)International Herb Society On the Bookshelf: The Chef's Garden by Farmer Lee Jones   Cool Plant Lounge in Dallas, Texas on CBS Saturday Morning More books: These Precious Days, by Ann Patchett   Tacos: Recipes and Provocations: A Cookbook, by Alex Stupak. Plus, Mexican Oregano—A Tasty Twist on an Age-Old Flavor - Brooklyn Botanic Garden, Susan Wheeler artwork... it's hard to find anything about her on the Internet, but here's the picture Dee and Carol talked about.Affiliate link to Botanical Interest Seeds. (If you buy something from them after using this link, we earn a small commission at no cost to you. This helps us continue to bring this podcast to you ad-free!)  Book links are also affiliate links.Email us at TheGardenangelists@gmail.com  For more info on Carol and her books, visit her website.  Visit her blog May Dreams Gardens.For more info on Dee and her book, visit her website.  Visit her blog Red Dirt Ramblings.

Big ideas, strong opinions, and a deadpan Instagram. These are a few of my favorite things. Former pastry chef and current Empellon boss man Alex Stupak is a complicated—and incredibly sincere—dude, and in this episode we have a really spirited conversation about chicken sandwiches, aquafaba, his time at WD-50, Maggi seasoning, his cookbook, Tacos, and making Mexican food at home. Phew! It’s a really cool talk.Also on the show, we ask Smitten Kitchen’s Deb Perelman a reader question. Hint: There are donuts involved.

How much should a taco cost? Alex Stupak (@AlexStupak), the chef/owner of Empellon in New York, explains. Learn more about your ad choices. Visit megaphone.fm/adchoices

Maaemo in China: https://andershusa.com/esben-holmboe-bang-opens-in-china-a-norwegian-chinese-restaurant-in-shenzen-maaemo-oslo Recolte in NYC: https://www.therecolte.com/dessert-bar/ Alex Stupak's Plans: https://ny.eater.com/2019/1/16/18185150/empellon-al-pastor-open-menus-photos-pod-hotel-midtown-nyc Talking Food: https://ulteriorepicure.com/2019/01/16/kansas-city-talking-food/amp/?__twitter_impression=true Alinea + Clemson: https://chicago.eater.com/2019/1/16/18184811/alinea-clemson-tigers-invitation-celebration-football-white-house-trump-fast-food Organic or Nah?: https://www.youtube.com/watch?v=8PmM6SUn7Es&feature=youtu.be Saison's New Menu: https://sf.eater.com/2019/1/15/18178729/saison-bar-menu-new-prixe-fixe-san-francisco-michelin-restaurant Chefs & Side Hustles: https://www.eater.com/platform/amp/2019/1/18/18175754/chefs-entrepreneurs-starting-businesses-side-hustles World's 50 Best Bombshell: https://www.eater.com/platform/amp/2019/1/16/18185125/worlds-50-best-restaurants-list-changing-voting?__twitter_impression=true Surge Pricing: http://www.grubstreet.com/2019/01/restaurants-surge-pricing.html Iz Harris & Eater: https://www.eater.com/2019/1/9/18172072/iz-harris-travel-eat-repeat-host-vlogger-portugal Nike Adapt BB: https://www.wired.com/story/nike-adapt-bb-sneaker/ Spiderman Far From Home: https://www.youtube.com/watch?v=DYYtuKyMtY8 Sony a6400: https://amzn.to/2T57WQP AeroMexico ad: https://youtu.be/2sCeMTB5P6U —

On today's episode of THE FOOD SEEN, an architect walks into a restaurant, and what does he see? Glen Coben, founder of Glen & Co. Architecture, tells all in An Architect's Cookbook, illustrating a life focused on making food look better through ambiance and decor. From concept to rendering, construction to finishing touches, Michelin starred establishments to tacos joints, even BBQ and steakhouses, Coben has interpreted chef's visions such as Alex Stupak of Empéllon, and Gabriel Kreuther of his eponymously named location, so you can eat with your eyes way past the plate. The Food Seen is powered by Simplecast.

Rosio Sanchez is a Mexican-American chef from Chicago who's now spent nearly a decade in Copenhagen. Soon after working her first job at New York's WD-50 with pastry chef Alex Stupak, she joined Rene Redzepi's team at Noma, eventually becoming head pastry chef there while in her 20s. After her time at NOMA, widely considered to be one of if not the best restaurant in the world, she struck out on her own to open a taqueria in Copenhagen - Hija de Sanchez - showing Denmark how delicious tacos made the right way—with fresh ground masa for tortillas imported from Oaxaca for starters - can really be. In 2018 she launched Sanchez in Copenhagen, which she likes to describe as a Mexican Bistro, expanding the versatility of what Mexican food can be for the country of Denmark and beyond. Rosio's shift list includes techno, salsa, disco, and reveals who she'd most want to sing like if she wasn't a chef (it's Mariah Carey). Chef Rosio Sanchez's Shift List Acid Polly - “I See a Darkness” Cafe Tacvuba - “El Aparato” Sister Sledge - “He's the Greatest Dancer” ABBA - “Dancing Queen” Buena Vista Social Club - “De Camino a la Vereda” Margarita y Su Sonora - “Mi Bom Bon” Los Angeles Azules - “Mis Sentimientos” Daft Punk - “Instant Crush” Jenny and the Mexicats - “Verde Más Allá” Rocio Durcal - “Me Gustas Mucho” Selena - “Enamorada de Ti” The Distillers - “Hall of Mirrors” Mariah Carey - “Honey”

Keith Kreeger is an Artist, Designer and Maker who focuses on the singular idea that "Objects Matter"; and that his work reflect that simple phrase. His current collections exemplify clean, polished, modern design. His plate ware can be found all across America, at legendary restaurants like Alex Stupak’s Empellon. Keith currently sits on the board of the Austin Food and Wine Alliance, the advisory board of Austin Bat Cave and is an active supporter and advocate for the Andy Roddick Foundation. We also dig into the Snacky Tunes archives for one of our favorite psychedelic performances from Small Black. Snacky Tunes is powered by Simplecast.

In this episode, we played Fortnite with Mari Takahashi of the Smosh Games empire. Known as Atomic Mari to fans, she reveals how she turned her love of video games into a viable career (yes, she plays games for a living), what it was like being blindsided on the reality TV show Survivor, how she and her husband play games together without being too competitive, and which games and trends got the most hype at the Electronic Entertainment Expo a.k.a. E3. We also chopped it up with chef Alex Stupak and David Rodolitiz, cofounders of NYC's Mexican restaurant empire, Empellon. The duo described their complimentary work (and fashion) styles, what it takes to make it in the crowded New York restaurant market, why they closed their once-beloved Cocina location, and which dish Empellon sells 3,000 of per week. Latest Launch: Incredibles 2, The Nike + Headspace partnership and collaborative Nike+ Run Club app, and Belvedere's latest Single Estate Rye Vodka: Smogery Forest.

Oh hey! Today Krista's joined by producer Katie Guhl for the news: Alon Shaya's next move (0:33), Applebee's/IHOP closing 100+ locations (1:17), Amy Poehler supports One Fair Wage (4:09), JBF honors Jose Andres (7:19), & it's our 50th ep (7:56)! Next, 10 Q's for NYC's Alex Stupak about his 3 Empellon spots (11:20), a restaurant is like a relationship (15:23), pastry (22:40), tacos (27:33), signature dishes (31:15), David Lynch (34:14), & more. To close, comic Kevin Yee tells a hot cocoa horror tale (40:37).

This week on The Stew Jason, Andre, AND Stewie are in the house to talk about Lady Bird, a sneak peek of our holiday gift giving guide, feast of the seven fishes, Jason's cleaning habits, Eataly is open in LA now, a particularly large lunch tab at Stewie's restaurant, Taco Maria review, Alex Stupak, Chinese stuffing, Halloumi cheese, we try to name a food that wouldn't work with cream cheese, momofuku opening in LA, is ramen the #1 broke boy food? CBD cold brew, do we need to change our theme song? and the best thing we ate all week!

On today's show we welcome the chef Alex Stupak, owner of Empellon in Midtown, Al Pastor in the E.V. and Taqueria in the W.V. He began his career by washing dishes at age 12 and then attended the Culinary Institute of America on a full scholarship and has worked at Tru in Chicago, the Federalist in Boston, Alinea and wd-50. His restaurants have made top ten lists at New York Magazine, NY Times and Empellon Cocina was named a JBF best new restaurant semifinalist in 2013. Alex was named a Best new Chef by Food and Wine Magazine in 2013 and recently wrote his first cookbook called Tacos and Provocations. The Line is powered by Simplecast

Hey hey, it's Food Republic Today! On today's episode, we discuss today's top headlines, including the sudden boom of plant-based meat alternatives (0:32), San Francisco unseating NYC as the US city with the most Michelin stars (3:54), chefs participating in this weekend's NYC Marathon (5:41), and quick hit headlines (6:48). We check in with Alex Stupak and Barbara Lynch about the intersection of restaurants and real estate (8:05), chat about all things natural wine with Isabelle Legeron, France's sole female Master of Wine (10:29), and wrap up Scott Conant's opinion of wannabe celebrity chefs (25:10).

Empellón's Alex Stupak pulled a remarkable 180 when he transitioned from pastry chef of such landmark modernist restaurants as Alinea and wd-50 to chef-owner of his Empellón Mexican restaurants in New York City. In our first episode, this quick-witted chef takes us through his career, from his formative days in Boston and Chicago, through his time working with Grant Achatz and Wylie Dufresne, and into his ongoing evolution as a chef-owner. Along the way, we touch on whether or not food is or can be an art, the thorny issue of cultural appropriation, ambition, and what might be next for this endlessly curious talent. Andrew Talks to Chefs is powered by Simplecast

When it comes to aspects of cultural life being shared, adopted or borrowed in an increasingly globalised world - where more so than food? But should a culture be able to claim ownership of a cuisine, and should you profit from food that isn’t culturally your own? In this episode we discuss the cultural appropriation of food. Cultural appropriation can be defined as the adoption or use of elements of one culture by members of another culture. Some define it as the unacknowledged or inappropriate adoption of those elements - which reinforces historically exploitative relationships. We start in Ottowa Canada where a group of New Zealanders are objecting to the marketing of an energy drink. From there we go to Tennessee in the US where Rachel Martin, a food historian tells us how Hot Chicken has become Nashville’s favourite dish, and why she’s a little uncomfortable about how this happened. So where do you draw the line between appreciating food and appropriating or misappropriating it? The BBC’s Emily Thomas is joined by four people from the food world who have a real stake in this hot and divisive debate: Michael Twitty, a chef, food writer, and historian; Alex Stupak, a chef and founder of the Empellon Mexican restaurant chain in New York, Rachel Lauden, a food historian, based in Austin Texas, and Clarissa Wei, a food writer from Los Angeles. (Photo: Tacos being put on display by street vendor. Credit: Getty Images/ Milkos)

Host Dana Cowin catches up with chef Alex Stupak to discuss her favorite dishes at his newly opened Mexican restaurant Empellon Midtown. Next, Becca Parrish, the founder of Becca PR, explains why some of the best PR is invisible; how she keeps clients like Eric Ripert and April Bloomfield happy and how she only pitches stories that she knows editors want to say yes to. Bonus: Daniel Gritzer of Serious Eats shares the key to perfect fondue.

(Ep 21) Want to hear someone tell it exactly like it is? Talk to Alex Stupak. The chef and restaurateur behind New York's growing Empellón empire is totally candid about cooking Mexican food as a white guy, the need to stay relevant, and Nine Inch Nails — not to mention the grind he's on to outperform his idols. New York City's resident taco king is redefining creativity, and perfecting his soundproofing game in the process. Learn more about your ad choices. Visit megaphone.fm/adchoices

Montville native Rothman, 32, wrote the book on one of the biggest recent trends, tacos, with famed chef Alex Stupak. The post Episode 21: Award-winning Food & Drink Writer Jordana Rothman appeared first on New Jersey Monthly.

This episode of Week in Review goes over The Real Cost of Food panel from SXSW, table-scaping with Irish flair, and tipping policy straight from the man himself, Danny Meyer. On “The Breakdown” Jack and Erin talk to Cherry Bombe’s Kerry Diamond about the upcoming female-led Jubilee Conference. Last Great Bite Every episode of Week In Review opens with a recap of the last great thing Jack and Erin ate, and how you can try it too. JACK: Ramen Tatsu-ya in Austin, TX ERIN: Green pizza at Pizza Loves Emily in Fort Greene, Brooklyn Featured Episodes Get caught up on the highlight reel of clips from the last week of HRN’s programming. The Real Cost of Food panel at SXSW Hosted by Darren Bresnitz, co-host of Snacky Tunes With guest Alex Stupak of Empellon and Erik Bruner-Yang of Maketto in Washington DC Sharp & Hot Episode #121: Clodagh McKenna (3/15/16) Hosted by Emily Peterson With guest Clodagh McKenna, Irish chef and TV personality All in the Industry Episode #100: Danny Meyer (3/16/16) Hosted by Shari Bayer With guest Danny Meyer, CEO of Union Square Hospitality Group The Breakdown: A guest or caller from around the industry joins the show to talk about their recent work. Jack and Erin speak with Kerry Diamond, co-founder of Cherry Bombe and co-host of Radio Cherry Bombe. Kerry tells us about the upcoming Jubilee Conference, a day-long event featuring female chefs and tastemakers that “brings Cherry Bombe to life.” This year marks the third year of Jubilee, which takes place on April 10, 2016 at the High Line Hotel in Manhattan. The event will focus on women in food with featured panels and discussion that address a variety of issues and opportunities that exist in the food world, as well as a lunch by Dig Inn. Big-Ups: Jack and Erin “big up” people, places, and things they're totally digging right now. JACK: His girlfriend, Odetta Hartman. They will be performing at The Townsend tonight, March 18, as part of SXSW! ERIN: Jacqueline Raposo, host of Love Bites, who hosted an inspiring and entertaining episode this week about why we are still single with chef Daniel Holzman from The Meatball Shop.

On this week's special edition of Snacky Tunes, we present "The Real Cost of Food" panel from South By Southwest. Presented by Darin Bresnitz & Greg Bresnitz, co-hosts of Snacky Tunes, and Jack Inslee, executive producer at Heritage Radio Network, with guests Alex Stupak of Empellon and Erik Bruner-Yang of Maketto in Washington D.C.

Over the past few years, tacos have risen from humble street food (and Americanized fast food) to trendy options at a growing number of restaurants. A staple of Mexican cuisine, they’ve been adopted by different cultures and are even showing up on brunch and dessert menus. On this week’s Please Explain, Chef Alex Stupak, owner of the Empellón restaurant group, and food writer Jordana Rothman, will tell us how to make fresh tortillas, salsas, moles, as well as traditional and modern fillings. They'll also share tips and recipes from their book Tacos: Recipes and Provocations.   Do you have questions about tacos? Send us your questions in a comment below, or let us know on Twitter or Facebook! Recipe: Tacos al Pastor (From Tacos: Recipes and Provocations by Alex Stupak & Jordana Rothman) Short of investing in a vertical broiler, this hack is the closest you’ll get to al pastor tacos at home. We tend to think of pork shoulder as something that needs to be braised, but a well-butchered shoulder steak given a swift ride on a ripping hot grill can be a thing of beauty—the wide surface area means more of that good Maillard char you want from al pastor. Take your time when slicing the finished meat: thin, bias-cut slivers are the ideal texture here. MAKES 12 TACOS ADVANCE PREPARATION 1 cup Adobo (see below) Salsa Roja (see below), for serving Raw Salsa Verde (see below), for serving FOR THE FILLING Vegetable oil, for the grill Four 1⁄2-inch-thick boneless pork shoulder steaks (2 pounds total) Kosher salt, as needed TO ASSEMBLE THE TACOS 1⁄4 ripe pineapple, peeled, cored, and cut into 24 even slices 1⁄2 medium white onion, minced 60 cilantro leaves (from about 15 sprigs), roughly chopped 2 limes, each cut into 6 wedges 1 recipe Corn or Flour Tortillas MAKE THE FILLING: Preheat a grill to the hottest possible setting and brush with vegetable oil. Slather about 1 cup of the Adobo all over the pork steaks and season liberally with salt. Place the pork steaks on the hot grill and cook for 3 minutes. Rotate 45 degrees and cook for another 3 minutes. Flip and continue to cook for 3 minutes. The finished steaks should have visible charred grill marks. Remove from the grill, transfer to a plate, and set aside to rest in a warm place. Make one batch of tortillas and hold them warm. Cut the pork steaks against the grain and on the bias—you want the slices to be as thin as possible, almost shaved, to achieve the right tenderness and texture for al pastor. ASSEMBLE THE TACOS: Lay out the warm tortillas on serving plates. Evenly distribute the grilled pork and the pineapple slices among the tortillas. Top with some of the Salsa Roja and Raw Salsa Verde, along with the minced onion and chopped cilantro. Squeeze a couple of the lime wedges over the tacos and serve the rest on the side. ADOBO Masa may be the bedrock of Mexican cuisine, but adobo is what makes it sing. The dried chile paste is a component in countless dishes, slathered on robust meats like the pork for Al Pastor Tacos and the lamb for the Lamb Barbacoa Tacos. The dried chile and aromatic spice flavors in this paste are versatile, so adobo is a useful thing to have around to add instant depth—try thinning it with oil and using it to dress a hearty vegetable, like asparagus. Adobo will last 1 week in the refrigerator, and 1 month in an airtight container in the freezer. MAKES ABOUT 2 1⁄3 CUPS 8 ancho chiles 8 guajillo chiles 1 chipotle morita chile 3 whole cloves 1⁄4 teaspoon cumin seeds One 2-inch stick of canela (Mexican cinnamon) 1 teaspoon black peppercorns 1 teaspoon dried Mexican oregano 20 garlic cloves, skins on 1 cup cider vinegar Remove the stems from the chiles and tear the chiles open. Shake out and discard the seeds. Tear the chiles into small pieces. Set a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the cloves, cumin seeds, canela, black peppercorns, and oregano; toast, shaking the pan, until fragrant, about 15 seconds. Remove the spices from the heat, transfer to a spice grinder, and grind to a fine powder. Reheat the skillet over medium heat. Toast the ancho, guajillo, and chipotle morita chiles, turning from time to time until you see the first wisp of smoke, about 30 seconds. Transfer the chiles to a bowl, cover with hot tap water, and place a heavy plate over the chiles to keep them submerged. Set aside to soak for 30 minutes. Add the garlic cloves to the skillet and roast, turning them from time to time, until softened slightly and blackened in spots, about 6 minutes. Turn off the heat, remove the garlic from the skillet, and set aside to cool at room temperature. Once the cloves are cool enough to handle, peel them and discard the skins. Drain the chiles and place in a blender along with the ground spices, roasted garlic, and vinegar, and puree to a paste. You may need to add a bit of water to the blender to help the chiles pass easily through the blades. Transfer to a container and refrigerate until ready to use. SALSA ROJA Salsa roja and salsa verde are the ebony and ivory of the salsa universe: Whereas verde supplies brightness and clean, sharp heat, roja offers gentle spice and dried-herb warmth. It makes sense that the two keep such close company—you’ll encounter versions of both at nearly every taqueria in Mexico. For my salsa roja, I looked to guajillo chile, one of the workhorses of the Mexican pantry. Cheap and ubiquitous, these dried peppers impart the mild heat, distinctive berry-like aroma, and deep, rusty hue that define a good roja. MAKES ABOUT 2 CUPS 2 plum tomatoes 10 guajillo chiles 1 chipotle morita chile 1⁄2 teaspoon dried Mexican oregano 1⁄8 teaspoon cumin seeds 5 garlic cloves, skins on 1 1⁄2 teaspoons kosher salt 1 tablespoon sugar 1 tablespoon cider vinegar Preheat the broiler. Roast the tomatoes on a baking sheet under the broiler until blackened in spots, about 7 minutes. Turn them over and continue to blacken, about another 7 minutes. Remove from the broiler and set aside to cool at room temperature. Once they are cool enough to handle, peel the tomatoes and discard the skins. Remove the stems from the guajillo and chipotle chiles and tear them open. Shake out and discard the seeds. Remove and discard the veins. Set a 12-inch cast-iron skillet over medium heat for 5 minutes. Add the oregano and cumin seeds and toast briefly, shaking the pan, until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder, and grind to a fine powder. Reheat the skillet over medium heat. Toast the guajillo and chipotle chiles, turning them from time to time until you see the first wisp of smoke, about 45 seconds. Remove pan from heat, and transfer the chiles to a bowl. Cover them with hot tap water and place a heavy plate over the chiles to keep them submerged. Set aside to soak for 30 minutes. Add the garlic cloves to the skillet and roast, turning them from time to time until softened slightly and blackened in spots, about 6 minutes. Turn off the heat, remove the garlic from the skillet, and set aside to cool at room temperature. Once they are cool enough to handle, peel the garlic cloves and discard the skins. Drain the soaked chiles and discard the liquid. Place them in a blender along with the ground spices and roasted garlic, the salt, sugar, cider vinegar, and ¼ cup water. Puree on high speed until completely smooth, working in batches if necessary. Set up a medium-mesh sieve over a bowl and pass the puree through the strainer. Transfer to a container or refrigerate until ready to use. The salsa will keep for up to 3 days. RAW SALSA VERDE Raw ingredients speak (shout, actually) for themselves in this purist salsa verde. It’s all about the green apple acidity of ripe tomatillo, the heat of untreated chiles, and the garlicky sting right up front. MAKES ABOUT 1 CUP 1 garlic clove, roughly chopped 1 teaspoon kosher salt 2 serrano chiles, stemmed and roughly chopped 1⁄2 medium white onion, minced 3–4 medium tomatillos (about 5 ounces total), husked, rinsed, patted dry, and diced 1 teaspoon honey 40 cilantro leaves (from about 10 sprigs), roughly chopped EQUIPMENT: Molcajete* Place the garlic in the molcajete with the salt and crush to a paste using the tejolote. Add the chiles and minced onion to the paste and crush to a coarse texture. Add the tomatillos and continue crushing with the tejolote until pulpy. Season with the honey and stir with a spoon. Add the chopped cilantro and stir to combine. Transfer to a container and refrigerate until ready to use. The finished salsa is best eaten the day it is made; if you want to work ahead, don’t add the cilantro to the salsa until the day you plan to serve it. *If you don’t have a molcajete, prep all the ingredients as instructed and add them, minus the cilantro, at once to the jar of a blender. Pulse to combine then stir in the chopped cilantro. “Recipe reprinted from TACOS: RECIPES AND PROVOCATIONS by Alex Stupak and Jordana Rothman. Copyright ©2015 by Empellon Holdings LLC. Photos by Evan Sung. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.”

A number of long-simmering tensions between chefs and the media recently boiled over following the New York Times bombshell Per Se review. An all-star round-table representing both camps, and several generations, join Jimmy and Andrew to make sense of it all this week: Drew Nieporent, Hanna Raskin, Sam Sifton, Alex Stupak, Ryan Sutton, and David Waltuck. We discuss the complicated and evolving relationship between these two populations: Should reviews be written/consumed as entertainment? Does the star system still make sense? Why the recent critical focus on value? Is it appropriate for chefs to respond to critics and — if so — how? A rare opportunity to hear these two populations exchange ideas about this complex, hot-button topic. “A bad review is something that I don't feel a need to respond to, but I take very much to heart and I think all restauranteurs and chefs do.” [16:00] –David Waltuck on The Front Burner “At its best, the critic can act as a translator, explainer, or reporter who is divining what is going on here culturally as opposed to what is going on here from a business perspective.” [17:50] –Sam Sifton on The Front Burner  

Jordana Rothman is the co-­author of the new book Tacos: Recipes + Provocations with Chef Alex Stupak of New York’s Empellón restaurants. She was the food and drink editor of Time Out New York for six years. Rothman is a frequent contributor to print and digital publications such as Food & Wine, Bon Appétit, New York Magazine, Cherry Bombe, MadFeed, and Conde Nast Traveler. Rothman also once challenged competitive eater Takeru Kobayashi to a hot dog eating contest. She lost. Yotam Ottolenghi is the vegetable champion, author of the much ­loved cookbooks Plenty and Plenty More, and philosopher chef (as The New Yorker called him). He also co­authored Ottolenghi and Jerusalem with Sami Tamimi. All four books were New York Times bestsellers. His latest book, Nopi, written with Chef Ramael Scully, celebrates his London restaurant of the same name. Yotam writes for The Guardian, appears on the BBC, and made the BBC4 documentary, “Jerusalem on a Plate.” Ramael Scully was born in Kuala Lumpur, Malaysia, and started his culinary career at the age of 17 in Sydney, Australia. Now head chef at Nopi, Scully first worked under Yotam Ottolenghi in 2004 at his namesake restaurant Ottolenghi. Scully’s distinct culinary heritage—the Malaysian flavors of his childhood, his training in the European tradition, his insatiable appetite for Asian ingredients—has been the creative force behind much of what is on the Nopi menu. var array = eval('[{"alt":"","caption":"Photo by Daniel Krieger","description":"","href":"http://heritageradionetwork.org/podcast/yotam-ottolenghi-nopi-restaurant-and-taco-talk/jordanarothman-photocredit-daniel_krieger/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/10/JordanaRothman-PHOTOCREDIT-DANIEL_KRIEGER.jpg","title":"Jordana Rothman","0":"http://heritageradionetwork.org/wp-content/uploads/2015/10/JordanaRothman-PHOTOCREDIT-DANIEL_KRIEGER.jpg","1":640,"2":640,"3":false},{"alt":"","caption":"Photo by Jonathan Lovekin","description":"","href":"http://heritageradionetwork.org/podcast/yotam-ottolenghi-nopi-restaurant-and-taco-talk/yotam-and-scully_credit-jonathan-lovekin/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/10/Yotam-and-Scully_credit-Jonathan-Lovekin.jpg","title":"Yotam and Scully","0":"http://heritageradionetwork.org/wp-content/uploads/2015/10/Yotam-and-Scully_credit-Jonathan-Lovekin-900x1350.jpg","1":640,"2":960,"3":true}]'); galleryArrays.push(array); document.write(""); > #### “As Americans, we tend to think about beef, pork, and carnitas, but really it’s a vegetable based cuisine.” [18:15] –Jordana Rothman on Radio Cherry Bombe “You can do a lot with veggies if you put your heart into it.” [36:50] –Raemel Scully on Radio Cherry Bombe “I would like to see the democratization of food carrying on… the fact that everybody in food is allowed in.” [45:20] –Yotam Ottolenghi on Radio Cherry Bombe  

On today's episode of THE FOOD SEEN, find out when Mexican food went from crunchy shell, ground beef, and shredded cheese taco nights, to transformative tortillas made of fresh masa for Alex Stupak? When this pastry prodigy, when from sweet to savory, yet alone outside of his culinary comfort zone, many questioned his actions. The reaction: Stupak has made us reconsider the the quality of being authentic, and proved that the ubiquitous taco goes way beyond the borders of Mexico. Having opened three Empellon restaurants (Taqueria, Cocina, Al Pastor) devoted to the further exploration of Mexican food, and through his cookbook “Tacos: Recipes and Provocations”, Stupak make you think past El Paso. *photos by Evan Sung *photos by Evan Sung   “Molecular gastronomy started as a movement in science. It was a better understand of what happens when we cook food. It has nothing to do with creativity.” [07:00] “The problem is with a corn tortilla is that it's a gluten free, fat free, sugar free product. It's a very unforgiving thing. It doesn't reheat well.” [20:00]

This week on a brand new Snacky Tunes, hosts Greg and Darin Bresnitz welcome food writer Jordana Rothman, musical guest Odetta Hartman, and HRN Executive Producer Jack Inslee to the show. Kicking off the episode with Jordana and her recent ventures, she shares that she just finished her first book “Tacos: Recipes + Provocations” which she co-authored with chef Alex Stupak of New York’s Empellón restaurants. Jordana gives the guys a rundown of what to expect from the book’s recipes as well as thoughts surrounding the perceptions of Mexican food and how they are evolving. Jordana also offers her thoughts on food trends on the rise from up and coming cities to commenting on the location of this year’s James Beard Awards to things to keep an eye out for in 2015. In the second half of the show, Greg and Darin bring on musical guest Odetta Hartman to perform a few live tunes from soon-to-be released new album “222”! Going back through Odetta’s history, as it turns out, her parents are responsible for starting up Two Boots Pizza. She goes on to share that her parents were an integral part of her love of music and that she’s continually inspired by the students she teaches at the Lower East Side Girls Club. Tune in to find out where you can find Odetta Hartman in the coming year and where you can get at her new material! This program was brought to you by Whole Foods Market. “For one thing I think it’s [Mexican food] a deeply misunderstood cuisine in the United States in particular, and really around the world.” [9:35] “The biggest love story that I have to talk about is tortillas.” [14:50] “It’s this notion of sprawl, you know, these trends they start in New York or LA or San Francisco and then they become so wide spread.” [32:25] —Jordana Rothman on Snacky Tunes “Now that I’ve melded folk with a little bit of electronica I’m interested in seeing if maybe I can write a house tune or something like that.” [64:00] “A lot of this record has been grounded in portable field recordings… a lot of the songs are tellings stories so we were able to create these audio landscapes around the songs.” [71:35] —Odetta Hartman on Snacky Tunes

The one and only Jordana Rothman rejoins Damon Boelte on The Speakeasy for a candid thirty minute conversation on everything from leather aged cocktails to national spirit trends. Jordana, formerly of Time Out New York, has been freelancing, focusing on bigger picture journalism and just finished working on Alex Stupak’s upcoming book with Clarkson Potter. Damon and Jordana asses some of the things going on across the country in the world of cocktails and spirits and give listeners some real insight, tips and takeaways. This program was brought to you by The International Culinary Center. “I’m doing less service style journalism and more bigger conversation stories now.” [08:00] “I have some triggers around the hipster whiskeys that are made [at a facility] in Indiana but the consumer thinks they’re having something distilled and bottled locally. There’s a real lack of consumer education around that. Everybody thinks they’re having one thing but there’a a lot of labeling noise.” [12:00] –Jordana Rothman on The Speakeasy

Alex Stupak talks about punk rock ideology in the kitchen! On today’s Snacky Tunes, Alex joins Greg Bresnitz in the studio to talk about the creative mind needed to work in pastry. Learn how Alex fell in love with Mexican food, and why he decided to open Empellón Cocina & Taqueria. Listen in to hear Alex and Greg discuss plating, and learn of Alex’s plans to destroy the entree. Later, Bad Girlfriend stops by the studio to talk about their first gigs, revolving band members, and learning to play instruments. Hear some of Bad Girlfriend’s songs live on-air! Hear about the band’s love of tacos, breakfast, and soup! This program has been brought to you by Tekserve. “If every person ran their station like a dishwasher, every restaurant would have three Michelin stars.” [7:35] “Pastry is about trying to create new textures, tastes, and forms.” [11:00] — Alex Stupak on Snacky Tunes

This week on The Food Seen Michael goes on the road to Star Chef's International Chef's Congress, a meeting of the minds for culinary masters to show off their most creative and innovative techniques and ideas. Michael speaks to Jordan Kahn about cooking with colors, playing on our preconceptions about what food should look like and exploring how the visual affects our taste. Michael also speaks to Gabriel Bremer about cooking basics versus new school technology and how art affects both. Alex Stupak also talks about using PVC pipe to make pastries, and Kristen Murray talks about inspiration. This episode was sponsored by Heritage Foods USA. Photo: The 5th annual Starchefs International Culinary Congress