Podcasts about Alon Shaya

Home. That's a hard word to define. Is home a place? A person? A sense of belonging? On this week's show, we speak with chefs who have traveled great distances, literally and figuratively, to discover their own sense of home. We begin with Alon Shaya. In his book, "Shaya: An Odyssey of Food, My Journey Back to Israel," the award-winning chef frankly and unabashedly tells his life's story. From a lonely childhood to the mean streets of Philadelphia where he was a feared teenage drug dealer, to the salvation and purpose he found in cooking, Alon tells all. We also speak with Chef David Slater, who heads Emeril Lagasse's culinary operation. After growing up in Toronto, Canada, David found his heart's home right here in Louisiana. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Home. That's a hard word to define. Is home a place? A person? A sense of belonging? On this week's show, we speak with chefs who have traveled great distances, literally and figuratively, to discover their own sense of home. We begin with Alon Shaya. In his book, "Shaya: An Odyssey of Food, My Journey Back to Israel," the award-winning chef frankly and unabashedly tells his life's story. From a lonely childhood to the mean streets of Philadelphia where he was a feared teenage drug dealer, to the salvation and purpose he found in cooking, Alon tells all. We also speak with Chef David Slater, who heads Emeril Lagasse's culinary operation. After growing up in Toronto, Canada, David found his heart's home right here in Louisiana. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The 3rd Hour of TODAY headed to New Orleans, for the first-of-its-kind TODAY Food event, “Taste of New Orleans.” Chefs Toya Boudy, Alon Shaya, Edgar “Dook” Chase, IV and Zoe Chase sat down with our 3rd Hour of TODAY anchors to share stories about life in the Big Easy, their favorite Mardi Gras traditions, and how to prepare a fantastic Mardi Gras brunch. 

Born in Israel, Chef Alon Shaya's parents moved to Philadelphia when he was 4, a hard adjustment for Alon. But home economics teacher, Donna Barnett, saw Alon's potential and encouraged him to enroll in the Culinary Institute of America. Shaya's Pomegranate Hospitality Group includes Saba and Miss River (New Orleans), Safta (Denver), Silan (Bahamas), and Safta 1964 (Las Vegas). Shaya and his former teacher cofounded the Shaya Barnett Foundation to provide resources to support culinary education.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Pop culture expert and Bravo personality Daryn Carp reveals the top five pop culture moments right now. Also, Andra Day discusses her new film ‘The Deliverance,' in which she plays a troubled mother battling personal and supernatural demons. Plus, award-winning chef Alon Shaya shares a delicious glazed chicken wings recipe.   

#60. For this week's episode, we are thrilled to welcome chef Alon Shaya. Alon is a two-time James Beard Award winner, having earned accolades for Best Chef in the South and Best New Restaurant. He's also the author of the acclaimed book "Shaya," a book that traces the evolution of a cuisine and the transformative power of cooking throughout Alon's personal life and career. Alon has made significant strides in the culinary world. He is the chef-partner, and founder of Pomegranate Hospitality, a venture he started with his wife, Emily. Alon is deeply involved in philanthropy. One of his notable initiatives is Rescuing Recipes, inspired by a moving story from the Holocaust Museum about a Yugoslavian Jewish family and their preserved recipe book. Alon has been recreating these recipes and sharing them across the country with Steven Fenves.Additionally, Alon co-founded the Shaya Barnett Foundation with Donna Barnett, contributing further to his legacy of giving back. In this episode, we delve into Alon's philanthropic efforts, his innovative approach to building a supportive and sustainable company culture at Pomegranate Hospitality, and his commitment to ensuring his team has access to health insurance and a safe working environment.Join us as we explore the fascinating journey of Chef Alon Shaya, his impactful work beyond the kitchen, and the experiences that have shaped his remarkable career.Where to find Alon Shaya:InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:57): Alon's experience coming from Israel to Philadelphia (09:09): Does suffering make for an entrepreneurial spirit?(16:26): A Cookbook's purpose in the past vs. now(21:18): How does Alon have time for fly fishing?(27:54): How Alon manages the culture part of his business(39:14): How core values manifest in day-to-day business(51:14): Shaya Barnett Foundation

Famed chef, author and entrepreneur Alon Shaya chats with us this week to share the impetus behind creating his own company, Pomegranate Hospitality, and how he is working to create a more positive, supportive working culture. He also shares the details on his latest ventures, including an upcoming expansion into Las Vegas.

On Today's Menu: Service over food? Or food over-service? Our most disappointing expensive dining experience in Vegas (s/o City Cast Las Vegas Podcast) Our suggestions for “late” weekday evening dining within 15 minutes of the Strip Thoughts on a RAO's return…? Food News You Can Use: NEW ON EATING LV - The Best Restaurant in Town… Kaiseki Yuzu Updates on the Wynn restaurant by Alon Shaya from a source we can't divulge RAO's is looking to come back to Las Vegas Recent Ventures: John… Brasserie B by Bobby Flay at Caesars Palace Ocean Prime vs. Peter Luger Esther's Kitchen OG Location farewell tour Liquid Diet Stray Pirate Tropical Cocktails and Effects Ash… Aroma Latin American Cocina Jaleo  Winnie & Ethel's Sam… Wally's Bavette's Steakhouse & Bar  Kabuto Edomae Sushi Spots Mentioned: Allegro Italian Restaurant in the Wynn (huge late-night crowd) Peppermill Las Vegas Izakaya Go Cleaver Restaurant Herbs and Rye Ichiza Lamoon  Lamaii (change in management and I haven't been yet so it's a toss-up)  Starboard Tack (I haven't tried this… but I hear a lot of people go) The Golden Tiki Stay Tuned Burgers in the Hard Hat Lounge - dive bar, but perfect Red Dwarf - if you can stomach Detroit pizza at that hour (wings and salad, too) The Sand Dollar - Again, pizza only, but live music!

Hoda & Jenna try out some viral hacks. Plus, Drew Brees LIVE in Studio 1A to talk about his new drive-thru chain and Super Bowl predictions. Also, Hoda & Jenna play “Don't Look Back” with Drew Brees. And, Alon Shaya shows us how to make Falafel. 

On Today's Menu: As a public service, we talk about service… John's perspective on the 2024 James Beard Award nominations Restaurant rundown: Mother Wolf, Balla Italian Soul, Spago, Kaiseki Yuzu, La Popular, Winnie & Ethel's, Forte Tapas, and The George Sportsmen's Lounge What makes the best & worst restaurants in town? Email cheers@eattalkrepeat.com to give us an earful Should John drop a 52 not Las Vegas top restaurants or 50-100 greatest of all time? Food News You Can Use: Coming soon on eatinglv.com… John's idea of what makes the best restaurant in town Award-winning Chef Alon Shaya announced the opening of a new Mediterranean restaurant at the Wynn in 2022… crickets ever since The 2024 James Beard Award nominees came out Congrats to Chef Steve Kessler from Aroma Latin American Cocina, Chef DJ Flores from Milpa Mexican Cafe, and Chef Bryan Howard from Sparrow + Wolf for Best Chef: Southwest nominations; and Oscar Amador Edo from Anima by EDO for Outstanding Chef nomination Filipino pop-up bakery MILKFISH Bakeshop made the list, but pastry awards are a joke Is Edo Gastro Tapas & Wine moving? Ash and Sam tour the new Esther's Kitchen location Recent Ventures & Spots Mentioned:  Mother Wolf: Good, but doesn't give a “can't wait to go back” feeling Balla Italian Soul: Blown away by the crowd & food Forte Tapas Winnie & Ethel's Downtown Diner Spago: Go for the Veal 'Wiener Schnitzel' Kaiseki Yuzu: Raw a-FISH-ionado La Popular At Palms Hotel: You can't go wrong with anything you order The George Sportsmen's Lounge at Durango Resort: FAH-get about it… Incredibly bad food Le Cellier Steakhouse in EPCOT at Disney World

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Israeli-American celebrity chef and restaurant owner Alon Shaya. A two-time James Beard Foundation Award winner, Shaya is chef-partner at Pomegranate Hospitality and author of Shaya: An Odyssey of Food, My Journey Back to Israel. Shaya discusses his cooking origin story, the power of food to connect, and his work rescuing/recreating recipes nearly lost during the Holocaust. He also shares his grandmother's recipe for Lutenitsa (peppers and eggplants). Get the recipe at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.  

A recipe can be more than a guide to making food. On this week's show, we meet culinary detectives who are using recipes to unlock the past. We begin with the inspiring story of humanity preserved through recipes from the time of the Holocaust. Chef Alon Shaya joins us to share the story of a family cookbook he encountered while visiting the United States Holocaust Memorial Museum and how it led to a collaboration and friendship with Steven Fenves, a man who survived the horrors of that time. Through their Rescued Recipes project, Alon and Steven have raised over $500,000 to benefit the same museum that brought them together. Then, we speak with culinary historian Gerald Patout, whose lifelong obsession with cookbooks led him to uncover a nearly forgotten tome: "The Lafayette Cookbook." As Gerald explains to us, there's really nothing typically Cajun in the century-old recipe collection. Due to his efforts, the book has been reprinted, and is now available to order via UL Press or First United Methodist Church of Downtown Lafayette. Finally, historian Miki Pfeffer joins us with tales of New Orleans' own Grace King, whose life spanned the period from before the Civil War to the Great Depression. She describes how this celebrated literary figure relished the art of dining and had a lifelong fascination with food. Miki's latest book is "A New Orleans Author in Mark Twain's Court: Letters from Grace King's New England Sojourns." For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

A recipe can be more than a guide to making food. On this week's show, we meet culinary detectives who are using recipes to unlock the past. We begin with the inspiring story of humanity preserved through recipes from the time of the Holocaust. Chef Alon Shaya joins us to share the story of a family cookbook he encountered while visiting the United States Holocaust Memorial Museum and how it led to a collaboration and friendship with Steven Fenves, a man who survived the horrors of that time. Through their Rescued Recipes project, Alon and Steven have raised over $500,000 to benefit the same museum that brought them together. Then, we speak with culinary historian Gerald Patout, whose lifelong obsession with cookbooks led him to uncover a nearly forgotten tome: "The Lafayette Cookbook." As Gerald explains to us, there's really nothing typically Cajun in the century-old recipe collection. Due to his efforts, the book has been reprinted, and is now available to order via UL Press or First United Methodist Church of Downtown Lafayette. Finally, historian Miki Pfeffer joins us with tales of New Orleans' own Grace King, whose life spanned the period from before the Civil War to the Great Depression. She describes how this celebrated literary figure relished the art of dining and had a lifelong fascination with food. Miki's latest book is "A New Orleans Author in Mark Twain's Court: Letters from Grace King's New England Sojourns." For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

As chef-partner in Pomegranate Hospitality, Alon Shaya has shared the rich culinary landscape of Israel through his acclaimed restaurants—Saba in New Orleans, Safta in Denver and the newest, Silan in the Bahamas. But, he says, it has been one of the greatest honors of his life to help preserve one family's legacy through the Rescued Recipes series of dinners he's hosting in cities across the country. Shaya began this project after discovering a recipe book from the Fenves family during a visit to the U.S. Holocaust Memorial Museum. The collection had been saved by the family's cook after the parents and children had been sent to concentration camps during World War II. After the war, the cook was able to get the cookbook into the hands of the son and daughter and it eventually ended up at the museum. The first Rescued Recipes dinner was held last year in Washington, D.C., and now Shaya is expanding them across the country to Los Angeles, Chicago, Denver and New York City. The dinners will raise funds to preserve and digitize the Museum's Holocaust documents. Listen as Shaya shares the memorable story of the Fenves family legacy, how his cooking is bringing their culinary memories to life, and how his restaurants continue to give back through Hummus for a Cause.

What happens when your passion meets purpose? Saba is what happens. Saba is Chef Alon Shaya's flagship restaurant, which was his answer to that question and is the result of his passion for cooking helping him to find his purpose and his voice in food. After spending nearly an entire lifetime suppressing his heritage so that he could feel more acclimated to the American life that his family immigrated to, he discovered his roots in Israel and began cooking with his heart rather than his head. In this episode, Eli and Alon speak very frankly about the importance of creating a story, narrative, or purpose for your food and how it can be incredibly impactful for your guests. Here's what else you'll hear: Alon's immigration story from Israel How being poor in a wealthy suburb made him build a strong work ethic How his home economics teacher saved his life and put him on the right path His love for watching Emeril Lagasse  Nearly getting kicked out of the CIA How Hurricane Katrina reshaped his entire perspective on food His time working with Chef Marc Vetri and spending time in Italy How he discovered Israeli food for the first time The number of seeds in a pomegranate and why he named his company after it How his nonprofit is improving the lives of New Orleans school kids The complexity of New Orleans food and how history, good and bad, has shaped it When life is no longer normal, humans crave normalcy The influence of all the different Middle Eastern countries on his food as well as his father's Romanian heritage How has his departure from his former company helped shape his leadership style today Eli learns what a “second line” is in New Orleans Opening up his Denver restaurant and why they chose there for the second location Alon shares some of his favorite restaurants in New Orleans His companies day of service A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you'll here in the podcast to upload 25 free recipes to the platform. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

On Today's Menu: Fremont Street vs. Bourbon Street… which is worse? Reno, Nevada: where there's nothing to do except ski and get divorced Carson City: talk about a one horse town People who think they're food aficionados… hard no Should we sell inflatable John Curtas dolls? Quote of the Day: “F—k you Reno, you're a s—ty little backwater Western town that nobody wants to live in except a bunch of people who are permanently stuck in 1958. Rant over.” - John Curtas John's N'awlins Adventures: Krystal Burgers (AKA the White Castle of the South) because you know John loves White Castle Antoine's Restaurant Galatoires Restaurant Cochon by Chef Donald Link Miss River by Chef Alon Shaya is coming to Vegas Restaurant August by John Besh Brennan's Restaurant & John's cotton candy adventure Old Absinthe House… absinthe makes the heart grow fonder Las Vegas Spots Mentioned: Cipriani Las Vegas (order the Beef Cheek Ragù… and pizza) Sam's date night at Brezza Vetri Cucina (order the crudo, duh) Restaurant row at Resorts World Genting Palace Esther's Kitchen Thanks for tuning into today's episode of Eat Talk Repeat! If you enjoyed this episode, subscribe to the show on Spotify or Apple Podcasts, and make sure you leave us a 5-star review. Visit us at Eating Las Vegas and Sam & Ash Injury Law. TWITTER: Eat Talk Repeat @EatTalkRepeat John Curtas @EatingLasVegas Sam @WhatsRightSam Ash @AshTheAttorney Sam & Ash Injury Law @SamAndAshLaw INSTAGRAM: John Curtas @JohnCurtas Eat Talk Repeat @EatTalkRepeatLV Sam @WhatsRightSam Ash @AshTheAttorney Sam & Ash Injury Law @SamAndAshLaw

A recipe can be more than a guide to making food. On this week's show, we meet culinary detectives who are using recipes to unlock the past. We begin with the inspiring story of humanity preserved through recipes from the time of the Holocaust. Chef Alon Shaya joins us to share the story of a family cookbook he encountered while visiting the United States Holocaust Memorial Museum and how it led to a collaboration and friendship with Steven Fenves, a man who survived the horrors of that time. Through their Rescued Recipes project, Alon and Steven have raised over $250,000 to benefit the same museum that brought them together. Then, we speak with culinary historian Gerald Patout, whose lifelong obsession with cookbooks led him to uncover a nearly forgotten tome: "The Lafayette Cookbook." As Gerald explains to us, there's really nothing typically Cajun in the century-old recipe collection. Due to his efforts, the book has been reprinted, and is now available to order via UL Press or First United Methodist Church of Downtown Lafayette. Finally, historian Miki Pfeffer joins us with tales of New Orleans' own Grace King, whose life spanned the period from before the Civil War to the Great Depression. She describes how this celebrated literary figure relished the art of dining and had a lifelong fascination with food. Miki's latest book is "A New Orleans Author in Mark Twain's Court: Letters from Grace King's New England Sojourns."

A recipe can be more than a guide to making food. On this week's show, we meet culinary detectives who are using recipes to unlock the past. We begin with the inspiring story of humanity preserved through recipes from the time of the Holocaust. Chef Alon Shaya joins us to share the story of a family cookbook he encountered while visiting the United States Holocaust Memorial Museum and how it led to a collaboration and friendship with Steven Fenves, a man who survived the horrors of that time. Through their Rescued Recipes project, Alon and Steven have raised over $250,000 to benefit the same museum that brought them together. Then, we speak with culinary historian Gerald Patout, whose lifelong obsession with cookbooks led him to uncover a nearly forgotten tome: "The Lafayette Cookbook." As Gerald explains to us, there's really nothing typically Cajun in the century-old recipe collection. Due to his efforts, the book has been reprinted, and is now available to order via UL Press or First United Methodist Church of Downtown Lafayette. Finally, historian Miki Pfeffer joins us with tales of New Orleans' own Grace King, whose life spanned the period from before the Civil War to the Great Depression. She describes how this celebrated literary figure relished the art of dining and had a lifelong fascination with food. Miki's latest book is "A New Orleans Author in Mark Twain's Court: Letters from Grace King's New England Sojourns."

To celebrate the fact that it *finally* feels like spring in most of the country, deputy editor Andrew Knowlton goes deep on veg in the deep South with Steven Satterfield of Atlanta's Miller Union and Alon Shaya of Shaya and Domenica in New Orleans. Learn more about your ad choices. Visit podcastchoices.com/adchoices

If you live in New Orleans you can go for weeks, months, even years, without having any connection to what goes on across the causeway, on the north shore of Lake Pontchartrain. Mandeville, Covington, Madisonville, Hammond – they're just names of places that get hammered when the weather forecast gets it wrong and storms go north of New Orleans. Ponchatoula sounds interesting. You've thought about checking out the strawberry festival. But when it comes right down to it, why not just get a strawberry daiquiri at the drive-thru and go to one of the many festivals on this side of the lake? That's a pretty prevalent view from the south shore. When you live on the north shore, the perspective is, understandably, different.  Without generalizing any more than I have been already, the North Shore sees itself as a superior part of New Orleans that's a mere 40-minute drive away from downtown. The towns on the north shore, they say, have all the benefits of New Orleans, without crime, potholes, poor education, exorbitant rents and inflated real estate prices. Even die-hard New Orleanians have to agree that those downsides are real. But they might be skeptical of the North Shore's claims to share the attributes New Orleans is best known for.  South Shore skeptics, this show's for you. We haven't got time to go into every facet of North Shore/South Shore comparisons, so we're just going to look at one: hospitality. If you live on the south shore, you're familiar with celebrity chefs and restaurateurs like Alon Shaya, Donald Link, and Emeril Lagasse. If you live on the north shore you're also familiar with Pat Gallagher. Pat is the founder and lynchpin of The Gallagher Restaurant Group, a collection of four restaurants in Covington, Mandeville and Slidell. Pat's restaurants employ over 200 people, from the classic upscale Gallagher's Grill in Covington to the casual seafood restaurant, Pat's Rest Awhile, on the lakefront in Mandeville If you live on the south shore, you're familiar with elegant, traditional hotels like the Monteleone, the Roosevelt, and Le Pavilion. If you live on the North Shore, you're also familiar with the Southern Hotel, in Covington. The Southern Hotel existed from 1907 till 1960. After the hotel closed in 1960, the building suffered all kinds of indignities, including a stint as a drugstore, and a City of Covington government building. From 1983 on, it was totally abandoned. It wasn't till 2011 that lawyer and preservationist, Lisa Condrey Ward came along and convinced her husband, her brother, and her sister-in-law to go into business with her and buy the building. Some three years, and $8m in renovations later, the Southern Hotel re-opened in 2014. Today the hotel has 40 guest rooms, event spaces, a set of private guest suites in the garden, and a restaurant. North vs SouthIt's human nature to compare yourself to others. It might not be conducive to good mental health, but we can't help judging ourselves. Apparently, as humans, we like to know where we stand on various axes - like rich/poor, young/old, and smart/stupid. If we really were smart, we wouldn't do this at all. Because it's pointless. Knowing that you're richer, older, or taller than someone else doesn't make you a better person. Similarly, believing that the city you live in is better than the city someone else lives in doesn't actually make your city better. New Orleanians on the South Shore prefer living here for their own reasons. And the exact same logic applies to folks on the North Shore. For diehard South Shore loyalists, maybe today's glimpse into Pat Gallagher's restaurants and Lisa's hotel will open some minds to the merits of the North Shore. And to our friends on the North Shore, Pat and Lisa drove all the way to the Irish Channel without getting carjacked or shaken down by someone claiming to know where they got their shoes. Out to Lunch is recorded live over lunch at NOLA Pizza in the NOLA Brewing Taproom. You can find photos from this show by Jill Lafleur at itsneworleans.comSee omnystudio.com/listener for privacy information.

Today is Nicole Enayati Day on the TASTE Podcast, and we're so happy to welcome one of our favorite voices in food to the program. Nicole is one half of the popular food podcast A Hot Dog Is a Sandwich, and she can be found all over the Mythical Kitchen YouTube page serving as senior culinary producer. We debate and discuss some of food's biggest controversies, and we dig into her background as a young eater growing up in Los Angeles. We also talk about “geriatric cereals” and the book she wrote, Bake Up!, a baking cookbook geared toward teens and tweens. Nicole tells us the single recipe that can unlock the joy of baking for any young cook. It's a wild ride with Nicole Enayati, and we're really happy to welcome her to the show.Also we are joined by chef Alon Shaya and 91-year-old Holocaust survivor Steven Fenves. The pair struck up a friendship over an effort to preserve and digitize the recipes of Steven's youth before his family was taken to Auschwitz. The journey of this family cookbook is absolutely remarkable. More from Nicole Enayati: Is Cold Brew a Scam? [A Hot Dog Is a Sandwich]Cooking With The Internet's Worst Food Crimes [YouTube]TASTE Podcast 08: Alon Shaya [TASTE]United States Holocaust Memorial Museum [official website]Buy: Bake Up: Kids Cookbook: Go from Beginner to Pro with Recipes and Essential Techniques

Listen as Tony and Jack dine at Alon Shaya's Miss River in the new Four Seasons hotel. 

On Andrew's (second) recent book-research trip to Chicago, a chance encounter with Galit restaurant's Zach Engel led to a pod sitdown. Zach shares what it was like to grow up the son of a rabbi in Florida, to zero in on MIddle Eastern food in jobs with Philly's Mike Solomonov and New Orleans' Alon Shaya, as well as time cooking in Israel, before putting down roots in Chicago.And in the Line-Up, our news and commentary segment, friend of the pod Scott Varricchio of Citrus Grillhouse in Vero Beach, Florida, joins us to discuss his recent brush with, and recovery from, COVID (despite being fully vaccinated) and shares his on-the-ground thoughts from one of the most challenged and divided states in the union where the pandemic response is concerned.In our jobs-of-the-week segment, we share some of the great positions our sponsor Brad Metzger Restaurant Solutions (BMRS) is currently looking to fill.  (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

8/3/21: This week we interview Alon Shaya, Owner, and Founder of Safta, Pomegranate Hospitality, and many other concepts. Tune in to this week's episode to discover how the James Beard award winner developed one of the most well-known Israeli/Mediterranean restaurants in the region. This is a must-try restaurant in Denver! For our standard 3 segments: 1) What we learned: Mudslides 2) Where we went: Hazel 3) What we tried: Safta (Interview)

The bitches try Saba featuring global flavors by Alon Shaya.

It's graduation time in Louisiana and the horizons are wide for this year's culinary students. The New Orleans Career Center is celebrating the first graduating class of their Hospitality, Restaurant, and Tourism Academy – and Louisiana Eats is joining in. We begin with Chef Alon Shaya, whose foundation plays an integral part in the new trade school. Alon knows firsthand how a single teacher can change the direction of a student's life and he's committed to giving the same opportunities to today's youth that he benefited from as a troubled teen.

It's graduation time in Louisiana and the horizons are wide for this year's culinary students. The New Orleans Career Center is celebrating the first graduating class of their Hospitality, Restaurant, and Tourism Academy – and Louisiana Eats is joining in. We begin with Chef Alon Shaya, whose foundation plays an integral part in the new trade school. Alon knows firsthand how a single teacher can change the direction of a student's life and he's committed to giving the same opportunities to today's youth that he benefited from as a troubled teen.

On today's episode of #QuarantineChronicles brought to you by Stoned Appetit, we jump on a zoom with Chef Alon Shaya of Safta & Saba restaurant. Chef is currently working from his home in NOLA and called in to talk about the current situations in both of his cities. Sadly, with the recent pandemic, he has closed his operations in New Orleans, but is doing his part to keep people fed on dank eats. His Denver family is still doing takeout & delivery, and we dive in to their new logistics and plans to keep our city & us, fed. Chef is a good friend of ours, and we send our love to he & Emily as they continue to fight the pandemic head on, in the southern epicenter. Tune In, Tell A Friend, Buy a giftcard & please wash your damn hands

On today's special 100th episode of theLINE welcome Chef Alon Shaya. Born in Bat Yam just south of Tel Aviv, he moved to Philadelphia as a young boy and had a tumultuous childhood filled with anger rebellion and a lack of direction. With the help and guidance of his high school culinary arts teacher Donna Barnett, he found his calling.  After working in both Italy and the United States Chef Shaya has quickly garnered acclaim for his cooking in New Orleans. He has been nominated for five James Beard Awards and was named the "Best Chef, South region" while at Domenica in 2015, and Shaya won the James Beard award for "Best New Restaurant" in 2016.  He was selected as one of "50 People Who Are Changing the South" by Southern Living magazine in 2015, and one of the "50 Most Influential Jews in America" by The Forward. He recently formed Pomegranate hospitality with his wife Emily which operates Saba in New Orleans and Safta in Denver located at the Source hotel. In this episode we discuss the importance of mentors, finding your own voice, new beginnings and achieving happiness in the culinary world. Photo Courtesy of Rush JagoetheLINE is powered by Simplecast.  

Host Amy Elisa Jackson talks with Alon about his contentious split from the Besh Restaurant Group after Alon spoke out about a workplace culture that allegedly encouraged sexual harassment and assault. Alon shares how he has since pressed reset on his life and career and has created a positive work environment through founding Pomegranate Hospitality and in his restaurants by encouraging diversity, mutual respect, and by empowering employees. As he says in the podcast, “Surround yourself with people that you believe in, not because of how good they can cook, or how much money they're going to pay you, but by what they do every day. And that is more important than anything else.” 

Award-winning chef and founder of Pomegranate Hospitality Alon Shaya sits down with Blackberry Farm Executive Chef Cassidee Dabney and Blackberry's Vice President of Food and Beverage Andy Chabot to talk culture, cuisine and more.

On this week’s show, we learn the ins and outs of building a culinary empire from restaurant vanguards in Louisiana and beyond.   We begin with self-styled lapsed anarchist Ari Weinzweig, who built a business empire called Zingerman's in Ann Arbor, Michigan—beginning in 1982 with just one deli. Rather than open up a franchise, Ari and his business partner opted to develop new, independent companies rooted within their little college town.   Next, we catch up with Jennifer Weishaupt, founder and CEO of the Ruby Slipper Restaurant Group. The Ruby Slipper Café has prospered and multiplied in a way that Jennifer and her husband Eric could never have anticipated when they opened their very first Mid City location in 2008. Jennifer joins us with the latest news of what’s become one of New Orleans' latest exports.   Finally, we revisit our 2018 interview with Alon Shaya. The New Orleans chef describes his path, starting from unassuming culinary origins in Philadelphia, to his tenure at Domenica, and finally, to the launch of his two new modern Israeli restaurants, Saba and Safta.   Our full 2018 interview with Alon is available on our website. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Alon Shaya is the co-founder (along with his wife, Emily) of Pomegranate Hospitality, the restaurant Saba, located in New Orleans, and Denver’s Safta. He’s also the Author of Shaya: An Odyssey of Food, My Journey Back to Israel. Alon sat down with HRN’s Kat Johnson to discuss his book, his restaurants, the impact of his mentor and high school home-ec teacher, why leaving the Besh Restaurant Group was really a blessing, and the food that excites him right now. Plus Alon shares some of the things he’s been cooking at home on the Big Green Egg. HRN On Tour is powered by Simplecast.

Now! SiriusXM 9:00PM ET|PT #siriusxmfaction Channel 103 Rolands Food Court with Roland Campos & Gennaro Pecchia Triple Players Show! We get to catch up with the Hottest Chef in the #usa Alon Shaya & get all the good happenings with his growing hospitality group @pomhospitality That includes all the excitement around @eatwithsafta @eatwithsaba #cookingwithshaya Next we welcome the wildly beautiful & bright @bravotv #marriedtomedicine star @absolutelyquad & @sistercircletv host We chat a lot her new #cookbook & @instagram video series #cookingwithquad & we get a special visit from a young legend who saved the famed #pinkteacup #nyc & expanded his incredible brand to @miami @pinkteacupmiami You have to watch how it all came together! @hustleandsoulwetv We also learn a nnj out a new venture coming soon! @pinkteacupatlanta Thank You! Paul Ofcharsky #siriusxm #nyc

Have you ever wondered what cookbooks a food podcaster loves? Join host Nicole Schwegman as she shares and explores her top ten cookbooks of 2018! From no-knead breads to incredible smashburgers courtesy of the Baking Steel, sinfully delicious brownies, pad thai to incorporating more vegetables into your meals, delicious Persian meals, reimagined roast chicken, how to make elevated gourmet meals for one, odysseys of food and heritage, to divine pies and wine pairings, there’s something for everyone!   10) Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford   9) Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by Andris Lagsdin   8) BraveTart: Iconic American Desserts by Stella Parks   7) Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong   6) Six Seasons: A New Way with Vegetables by Joshua McFadden   5) Bottom of the Pot: Persian Recipes and Stories by Naz Deravian   4) Dining In: Highly Cookable Recipes by Alison Roman   3) Solo: A Modern Cookbook for a Party of One by Anita Lo   2) Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya   1)  Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski   Honorable Mention: Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker    Recipes Mentioned in this Episode Alexandra Stafford’s Peasant Bread recipe Andris Lagsdin’s Smashburger Recipe BraveTart’s Brownies recipe Kris Yenbamroong’s Pad Thai recipe Naz Deravian’s Tahdig recipe Alison Roman’s Roast Chicken recipe   Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

PERFECT EPISODE FOR TRAVELING DURING THE HOLIDAYS... On this episode of "Stoned Appetit" by No Vacancy Colorado, the team sit down with James Beard Award winning Chef, Alon Shaya!!! After Kip gets through his awkward intro & being star struck... this is one of the best episodes to date. The guys ask Alon about his background, how he got into food & how he found his way to Denver. From being a transplant to many cities, to calling NOLA & now Denver home... they dissect his path to the top! They talk about Katrina, the JBF awards, Pom Hospitality... and then they talk about Colorado! In addition to the normal segments of "Dinosaurs: Yay or Nay" & Rapid Fire... We introduce a new segment making fun of "Elite Yelpers" which is hilarious.... and then we also break some big news about 2019!! Pretty awesome episode, all the way to end. Tune In, Tell a Friend, and Have a safe & happy holidays! See y'all in the new year.

Alon Shaya is having a moment—he’s just opened two new restaurants and published his first book. But his success wasn’t always a given. We chat about his circuitous path and the food he ate along the way. Also on this week’s show: Julia Turshen makes magic out of leftovers (tomato sauce becomes tomato soup); secrets to oven-poached salmon; four unexpected ways to use tahini; and Dan Pashman remembers Homer Simpson and food.

In this Louisiana Eats Quick Bite episode, we travel to Denver, Colorado for Slow Food Nations with our friends from Camellia Brand beans. With the theme, "Food For Change," Slow Food USA gathered together many of the world s greatest thinkers and influencers to further their goal of good, clean food for all. For three days in July 2018, Denver s Larimer Square was the hotspot for tasting and talking from the Taste Marketplace to panel discussions and cooking demonstrations, we re taking you there We begin with a cooking demonstration, "Beans Around The World" with Chef Alon Shaya and Poppy Tooker. Alon and Poppy make Cannellini Bean Muffalatta Salad, Pintos Calas and Hummus Ful for the hungry audience. We explore the connection between seeds and beans with seed farmer, Evan Gregoire. Chef Rick Bayless explores the cultural connections to be found in a pot of beans, and academic and activist, Raj Patel explains how beans can restore ecological systems for more sustainable agriculture. Finally, we sit down with Slow Food USA s Richard McCarthyfor a reflection on the symbiosis between Slow Food s international mission and the philosophy of our hometown favorite, Camellia Brand beans. For more recipes and other great bean facts, visit camelliabrand.com. In this Louisiana Eats Quick Bite episode, we travel to Denver, Colorado for Slow Food Nations with our friends from Camellia Brand beans. With the theme, "Food For Change," Slow Food USA gathered together many of the world s greatest thinkers and influencers to further their goal of good, clean food for all. For three days in July 2018, Denver s Larimer Square was the hotspot for tasting and talking from the Taste Marketplace to panel discussions and cooking demonstrations, we re taking you there We begin with a cooking demonstration, "Beans Around The World" with Chef Alon Shaya and Poppy Tooker. Alon and Poppy make Cannellini Bean Muffalatta Salad, Pintos Calas and Hummus Ful for the hungry audience. We explore the connection between seeds and beans with seed farmer, Evan Gregoire. Chef Rick Bayless explores the cultural connections to be found in a pot of beans, and academic and activist, Raj Patel explains how beans can restore ecological systems for more sustainable agriculture. Finally, we sit down with Slow Food USA s Richard McCarthyfor a reflection on the symbiosis between Slow Food s international mission and the philosophy of our hometown favorite, Camellia Brand beans. For more recipes and other great bean facts, visit camelliabrand.com.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Alon Shaya Alon Shaya is the author of Shaya: An Odyssey of Food, My Journey Back to Israel, his first cookbook. Part memoir and part cookbook, the book shows how "food saved his life" and how Alon "embraced his cultural heritage" and created a whole now "Southern-Israeli-Italian cuisine." Alon Shaya had a very public split with John Besh. Now he’s ready to open his own empire., by Devra Ferst // Mic A Note from Alon // Pomegranate Hospitality Alon Shaya Will Open Two New Restaurants This Year, by Hillary Dixler Canavan // Eater Bonus SALT + SPINE Features: Recipe: Marinated Soft Cheese with Herbs and Spices Giveaway: Win your own copy of Shaya: An Odyssey of Food, My Journey Back to Israel! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

On this week’s show, we follow three chefs on their journeys from cooks to culinary entrepreneurs.    We begin with New Orleans chef Alon Shaya, who recently launched a new company, Pomegranate Hospitality. Alon describes his path, starting from unassuming culinary origins in Philadelphia, to his tenure at Domenica, and finally, to the evolving theory of Diasporic foodways that underlies his two new modern Israeli restaurants, Saba and Safta.

On this week's show, we follow three chefs on their journeys from cooks to culinary entrepreneurs.    We begin with New Orleans chef Alon Shaya, who recently launched a new company, Pomegranate Hospitality. Alon describes his path, starting from unassuming culinary origins in Philadelphia, to his tenure at Domenica, and finally, to the evolving theory of Diasporic foodways that underlies his two new modern Israeli restaurants, Saba and Safta.

On this week s show, we follow three chefs on their journeys from cooks to culinary entrepreneurs. We begin with New Orleans chef Alon Shaya, who recently launched a new company, Pomegranate Hospitality. Alon describes his path, starting from unassuming culinary origins in Philadelphia, to his tenure at Domenica, and finally, to the evolving theory of Diasporic foodways that underlies his two new modern Israeli restaurants, Saba and Safta. Then, we speak with self styled lapsed anarchist Ari Weinzweig, who built a business empire called Zingerman s in Ann Arbor, Michigan beginning with just one deli. And we visit with James Beard Award winning chef John Currence, whose upbringing in New Orleans has informed an illustrious restaurant career based in Oxford, Mississippi. John explains the through lines of his craft, which includes a strong sense of place and a healthy dose of humility. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Richard premieres Ripe of Hype to the world with Alon Shaya and Aart Sequeira. Remember to join us at @starving4pod on Instagram!

Alon Shaya is one of the leading voices in a newly crystalized Israeli-American food movement going down Stateside. Born in Israel and raised on cheesesteaks in Philadelphia, Shaya now calls New Orleans his home where he operates restaurants that blur borders. You’ll find blue crab and sweet corn hummus next to harrisa roasted chicken next to caviar on potato chips. On this episode, Shaya talks about his amazing journey, as detailed in his memoir (with recipes), Shaya: An Odyssey of Food, My Journey Back to Israel. Also on the program, Deb Perelman of Smitten Kitchen talks about her favorite cookbooks.

Alon Shaya really loves food. He loves cooking it, being around it, learning about it, and teaching others about it. Born in Israel and raised on cheesesteaks in Philadelphia, Alon now calls New Orleans his home. In 2017, Alon formed Pomegranate Hospitality to create a space where meaningful, lasting relationships are created, community engagement prospers, and cultural differences are celebrated. Pomegranate Hospitality hopes to foster opportunities for colleagues, partners and friends in a comfortable environment, helping all involved to achieve their personal and professional goals. Heritage Radio Network On Tour is powered by Simplecast

This week on Jay’s 4 Questions, James Beard Award-Winning Chef Alon Shaya joins Jay Sanderson for a lively conversation about how food led him on a journey of self-exploration and how cauliflower can be a “gateway drug.”

On today's episode of All in the Industry, host Shari Bayer is joined by Alon Shaya, award-winning chef and founder of Pomegranate Hospitality, which includes Saba, a brand new restaurant in Uptown New Orleans reflecting Alon's heritage, and Safta, opening soon at The Source Hotel in Denver. Alon has been nominated for five James Beard Awards, including being named "Best Chef, South" while at Domenica in 2015, and Shaya as "Best New Restaurant" in 2016. He was named one of the "50 People Who Are Changing the South" by Southern Living magazine in 2015, and one of the "50 Most Influential Jews in America" by The Forward. He has a brand new cookbook memoir, entitled Shaya: An Odyssey of Food, My Journey Back to Israel. Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Dez in NYC. Listen at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry.

Chef Alon Shaya of New Orleans came to the US from Israel as a child, and food quickly became his tools for making friends and finding comfort. On this episode, he cooks his version of Shakshouka with Zhoug (a fresh herb and pepper sauce), shares his secrets for making the perfect sauce with runny egg yolks-and he talks about how this dish got him in trouble as a teenager. Chef Shaya shares more about his debut cookbook, Shaya: An Odyssey of Food, My Journey Back to Israel. Get his recipes for Shakshouka and Zhoug on ForklorePodcast.com. 

The James Beard Awards honor the best of the best in the American culinary world. With this year s awards gala right around the corner, join us this week for a chat with several James Beard Award nominees and winners. We begin with 2017 s Rising Chef of the Year, Zachary Engel. Zach made a name for himself at the renowned Israeli restaurant, Shaya, and since receiving his James Beard Award, he has reunited with Chef Alon Shaya at Pomegranate Hospitality. Next up, we meet last year s Best Chef of the South. As the chef de cuisine at Herbsaint, Rebecca Wilcomb learned from the best, working closely with Donald Link, and today she s a distinctive leader in the New Orleans culinary community. We also hear from two other chefs with James Beard accolades from the Donald Link Restaurant Group, Ryan Prewitt of P che and Stephen Stryjewski of Cochon. They discuss the banner year that was 2014 in their restaurant family. Then, John Currence takes us through the ups and downs of being nominated again and again with the same anticlimactic outcome after four nominations, John finally took home the award for Best Chef of the South in 2009. Finally, JoAnn Clevenger, chef and owner of Upperline Restaurant, discusses victories of all kinds, from winning awards to finding fulfillment in her work. This year, JoAnn clinched her fifth nomination for Outstanding Restaurateur by the James Beard Foundation. It s all about the Oscars of the food world on this week s show. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Hey hey! First, the news: a 2nd lawsuit among the By Chloe team (0:36), produce's "dirty dozen" (3:08), Necco Wafers flying off shelves (6:31), & Moby weighs in on SNAP (8:11). Next, 10 Q's for Alon Shaya on his upcoming restaurants in New Orleans (11:57) & Denver (20:17), creating a HR-friendly company culture post-Besh breakup/#MeToo (22:19), his new memoir/cookbook (26:55), & complete lack of self-control when eating pita (29:52). To close, comedian Holly Prazoff's killer tiki drink (35:07).

In his new cookbook memoir, Shaya An Odyssey of Food, My Journey Back to Israel, New Orleans chef Alon Shaya frankly and unabashedly tells his life s story. From a lonely childhood to the mean streets of Philadelphia where he was a feared, teenaged drug dealer, to the salvation and purpose he found in cooking, Alon tells all. At the close of the book, Alon and his father are seen sharing a meal at his James Beard award winning restaurant, Shaya. That was Alon s life in the spring of 2017. In this episode of Quick Bites, Poppy and Alon talk about the book and explore his journey since being fired from his namesake restaurant last fall, by former mentor and partner, John Besh. One thing is certain, Alon has been busy We ll learn about his new company, Pomegranate Hospitality and the inspiration behind his two new modern Israeli restaurants, Saba and Safta. Join Louisiana Eats as we say "Mazel Tov" to our friend, Alon Shaya

Israeli-born chef Alon Shaya joins Dara to talk about his cooking style, his upcoming restaurants, and his career filled with highs and lows.  Plus, Dara shares the list of her favorite hummus recipes.

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).

Remy Robert rhymes with Amy Snowbear is, among other things, a professional matchmaker at a new startup called Tawkify where you can get hooked up with another human by another human, not an app. There are a lot of layers and nuances to this as you will hear in this conversation but Remy distills the the sum of her knowledge of relationships into this simple admonition Don t be a dick. Apparently just being yourself is enough to win over the right person, if you can find him or her. When she s not hooking people up, Remy s life consists of hanging out with famous chefs like Alon Shaya, translating their prodigious skills into simple enough language to become recipes in a cookbook. Her next cookbook is a Mad Libs inspired culinary adventure. And after that she just might be concocting a book with Chef Kenneth Temple. Chef Kenneth Temple is the recent winner of the prestigious TV cooking show, Chopped. He s been a personal chef to Lil Wayne and other celebrities Lil Wayne likes chicken wings and he s just published a cookbook with 75 of his favorite signature recipes, called Southern Creole. If you re a betting person you could pretty safely bet on Chef Kenneth becoming a big deal celebrity chef and media star. But don t expect him to follow any well worn path. His current cooking show is on Facebook and it s a vast departure for anything you ve seen before. NOLA FAM are charting their own path through the world of Hip Hop. Happy Hour favorites, Moni explains how he has undergone a persona change, inspired by the 1986 Saab Turbo S. He s not kidding. Like the Saab, Moni is nearly invisible, but reliable and fast, and that s how he s come to be called 900. The other half of NOLA FAM used to be known as Q Hefner but is now known as Q The Don. The genesis of these identity change is the imperative of rhyme and while you re betting on Chef Kenneth put a side bet on NOLA FAM. As 900 says, "Things are bubbling." Take a listen to their music on this show, these guys are definitely onto something. Photos at Wayfare by Hope Byrd.

Israel Rumored To Have Bombed Jihadists In Syria   Airstrikes in Syria have just killed at least ten fighters from a militant jihadist group with ties to the Islamic State. Sources on the ground have accused Israel of carrying out the attack, though no evidence has been offered, and the I.D.F. has given no comment.   Exposing The Lies Of The Mainstream Media   Ben-Dror Yemini, Israeli journalist & author of ‘Industry Of Lies' speaking at ILTV studio about his book "Industry of Lies" which exposes the lies of the mainstream media.     Knesset Reopens For Winter With New Agenda   The Israeli Knesset has announced an ambitious new agenda for the coming season. The list includes a new law for expanding Jerusalem's municipal border, pushing the "Jewish State Law", and the recent ruling of reversal of Israel's law to exempt the ultra-Orthodox from army service.     Israeli Chef Stands Up Against Sexual Harassment   Israeli celebrity Chef Alon Shaya took a stand against sexual harassment and was fired for doing so.     Knesset Outlaws The Binary Options Industry   The Knesset has unanimously voted to outlaw the binary options industry. Massive fraud empire rooted in Israel once netted up to $10 billion annually.     “Poor” Israeli Caught Buying $2.8 Million Watch   Israel just caught an Israeli man buying a watch overseas for almost three million dollars, who had reported that he made less than twenty thousand dollars a year on his income forms.     Israel Touts The “Peace Diamond” Before Auction   Israel's diamond exchange is displaying the "Peace Diamond," the fourteenth largest diamond in the world of seven hundred and nine carats. Proceeds from the diamond will be used to benefit war-torn Sierra Leone where it was discovered.     Israel, P.A. & E.U. Unite To Prevent Forest Fires   Four hundred first responders from Israel, the Palestinian Authority, Jordan, and the European Union are coming together to participate in the Middle East forest fire drill.   Reinventing The Baby Monitor   Merav Ofri-Vax, CEO & Co-Founder of Blue Fairy Med speaking at ILTV studio about the Israeli company Blue Fairy Med that offers more peace of mind to parents of preterm babies.     Israeli Scientists Announce 3D-Printed Food   A new technology from Israel's Yissum research development company claims to have cracked “personalized food” that's printed from Nano-cellulose.     World Famous Israeli Illusionist A G-Man Too?   ILTV's Emanuelle Kadosh speaking about Israeli psychic Uri Geller and how he may be mentioned in JFK assassination files.     Hebrew word Of The Day: MEFURSAM | מפורסם = FAMOUS   Learn a new Hebrew word every day. Today's word is "mefursam" which means "famous"     The Weather Forecast   Tonight will be clear to partly cloudy with a low of sixty-five or eighteen degrees Celsius. Tomorrow is expected to remain clear to partly cloudy with a slight rise in temperatures with a high of eighty-three or nineteen degrees Celsius. See omnystudio.com/listener for privacy information.

The American identity has never remained constant or uncontested, and the same goes for our food. Mitchell Davis, Executive Vice President of the James Beard Foundation, leads a discussion with chefs who are bringing immigrant cuisines to the forefront of the American restaurant scene. Representing the frictions yet “beautiful tapestry” that explicates both the diversity and complexities of American cuisine, chefs Alon Shaya, Dana Rodriguez, and Sonya Kharas share their experiences with the audience as they attempt to decipher their roles in the restaurant world as influencers of American food culture.

6/9/17 -Star Chefs Alon Shaya, Daniel Causgrove, and Will Avelar

On this week s show, we visit the Greek Isles without ever leaving the bayou. Holy Trinity Cathedral on Bayou St. John in New Orleans is home to the oldest Greek Orthodox community in North America. For over 150 years, this tight knit community has combined food and faith in the traditional way of their ancient ancestors. For 44 years, Trinity members have welcomed thousands of visitors to their annual Greek Festival. Months before the celebration begins, volunteers meet weekly, preparing huge amounts of sweet and savory dishes served during the festival. We visited the kitchens during one of their prep days and learned all about the people, their recipes and their delicious way of life. At the 2016 James Beard Awards, Chef Alon Shaya s Israeli inspired restaurant Shaya was named the country Best New Restaurant. We catch up with Alon at Shaya to learn what comprises Israeli food of today. Interestingly, the food of Israel s Greek immigrants figures largely into its flavor profile, along with all the other nationalities who have come to call Israel home since World War II. And author Rosemary Barron tells us about the food of the Greek Islands, which she first experienced as an archeology student and would later share with the world at her cooking school on Crete. Rosemary illustrates how this healthy cuisine has survived the ages and discusses the importance of olive oil on the Greek menu. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

The holidays are here and we re celebrating family food traditions old and new We begin at the home of Chef Isaac Toups, where he and his family celebrate Christmas Cajun style Culminating an eventful year for Isaac he earned the title of "fan favorite" on Bravo s Top Chef California and opened up a new restaurant in the Southern Food and Beverage Museum Toups South we join the Toups family for an unforgettable meal. After we finish our s mores for dessert, we gather round for Isaac s annual reading of "The Cajun Night Before Christmas." Next, we get a glimpse of Broadway Christmases past with Bryan Batt and Tom Cianfichi. Actor and native New Orleanian Bryan Batt and his husband Tom have spent several years working in the theater over Christmas, which has made for some opulent and memorable holidays. We also celebrate Hanukkah with award winning author and food blogger Elissa Altman, for whom the holiday season means a unique blend of Hanukkah and Christmas traditions. Elissa shares with us some of her earliest memories growing up in Queens, New York, and what her holiday looks like today. We continue the eights nights of Hanukkah with James Beard Award winning Chef Alon Shaya. Alon describes his own Hanukkah traditions, from his family s origins in Israel, to his childhood in Philadelphia, and finally to his homecoming in New Orleans. It s time for food, family, and celebration on this week s Louisiana Eats

The Louisiana restaurant scene has never been hotter. On this week s show, we re touring some special eateries that should be on your radar. We begin with best buds Aaron S nchez and John Besh, who reveal the genesis of their collaboration Johnny S nchez, a restaurant that combines their names and individual culinary sensibilities. Next, we have a conversation with Chef Alon Shaya, the 2016 winner of the James Beard Award for best new restaurant. We learn how his culinary talent and strong rooted sense of Israeli cuisine led him to open Shaya, which features a menu that transforms the many flavors of the Hebrew diaspora that now converge in present day Israel. Then, we join roving reporter Chris Jay on a trip to Marilynn s Place, a popular casual dining restaurant in Shreveport, where you never know when a party will spontaneously break out. Finally, we take a tour of the Bywater neighborhood in New Orleans, a hot new restaurant destination where ambitious young entrepreneurs are making a huge mark on the culinary landscape. Whether it s a gourmet meal or a slice to go, we ve got you covered on this week s Louisiana Eats

To celebrate the fact that it *finally* feels like spring in most of the country, deputy editor Andrew Knowlton goes deep on veg in the deep South with Steven Satterfield of Atlanta's Miller Union and Alon Shaya of Shaya and Domenica in New Orleans. Learn more about your ad choices. Visit megaphone.fm/adchoices

On the latest episode of “Hot off the Press,” Chef Pete talks with Fisher’s Executive Chef Bill Briand, fresh off his nomination for the coveted James Beard Award. With 16 years of experience in the food industry, Briand is the first chef in Baldwin County, Ala., to be nominated for this prestigious award. Briand began his career in New Orleans working alongside celebrity chef Emeril Lagasse, who also happened to be the first guest to dine at Fisher’s the night before its Memorial Day Weekend opening in 2014. Briand went on to work with acclaimed New Orleans chef Donald Link at Herbsaint, Cochon and Butcher. Chef Briand and the Fisher’s team prioritize the integrity and quality of the ingredients in the dishes they prepare, depending on the local farmers and fishermen to provide them with the freshest produce and seafood each season. Their goal is to not only serve delicious food, but to elevate the dining experience by sharing the story behind it. In an effort to offer both locals and tourists a unique dining experience like no other on the Gulf Coast, Fisher’s is hosting the Southern Grace Dinner series featuring award-winning and celebrity chefs from across the South. For the third consecutive year, Chef Briand will open up his kitchen to spotlight the top-notch talent and cuisine of acclaimed chefs from across the region, as well as to showcase the rich and diverse bounty of the Gulf Coast. These exclusive dinners will allow guests the opportunity to mix and mingle with their favorite chefs at a cocktail reception, followed by a communal-seated dinner in Fisher’s laid back and relaxed signature style. Co-sponsored by Gulf Shores Orange Beach Tourism and Alabama Gulf Seafood, a portion of the proceeds will benefit the Southern Foodways Alliance. The Southern Grace Dinner series kicks off May 12th with featured chef Nina Compton, owner and chef at Compere Lapin and runner up on Bravo’s “Top Chef” Season 11. This summer’s stellar culinary lineup also includes guest chefs Alon Shaya, Isaac Toups, Frank Stitt, Ryan Prewitt, Adam Evans, Justin Devillier and Bill Smith. For more information or to purchase tickets, contact Fisher’s at (251) 981-7305 or visit www.FishersOBM.com.

Domenica link1 Chef Alon Shaya explains how an Israeli living in New Orleans fell in love with Italy and Italian food and why cooking it is a way of life. His surprise 1 is the real deal. link1 http www.domenicarestaurant.com

On the show today… Why Ordinary Time might be a misnomer, Dr. Brant Pitre clues us in on what to expect in Ordinary Time, and Pope Francis and Eric Neubauer remind us of the importance of our Baptisms and why we might want to know the dates and celebrate it each year… kinda like a birthday. Also on the show, I talk about the movie Julie & Julia and dig into the first have of Chef Alon Shaya's top 15 “must-try” restaurants in New Orleans. All this and more on The Catholic Foodie Show… where food meets faith! Full show notes available at CatholicFoodie.com.

In this episode we discuss: the power of surrounding yourself with people who are passionate; why you should chase your passion and not a paycheck; partnering with people for who they are, not how much money they have; hiring and retaining employees; and how to stay inspired.  Chef Alon Shaya is a Philadelphia native and Culinary Institute of America Grad. In 2001 he was recruited by Octavio Mantilla to join the Besh Restaurant Group, where he worked closely along side, Chef John Besh. Before long, Shaya became a partner in the Besh Restaurant group and opened Domenica, a family-oriented, authentic Italian Restaurant and shortly after opened Pizza Domenica, a casual Spin-off of Domenica Restaurant. Very recently Chef Shaya opened his 3rd restaurant Shaya which pays homage to his Israeli upbringing.In 2012, 2013, and 2014 Chef Shaya was a finalist for James Beard “Best Chef—South” and this year he won the title. Chef Also has a hand full of accolades form publications like Food & Wine, BonAppetit, Food52 and more.

Chef Alon Shaya was born in Israel, raised in Philadelphia and now lives in New Orleans where he is executive chef and co-owner with Chef John Besh and Octavio Mantilla of Shaya Restaurant (Modern Israeli cuisine). Domenica (classic Italian) and Pizza Domenica. Frank Pellegrino Jr. inherited his father, Frank's, gift for serving classic southern Italian food with generous portions of hospitality at Rao's Las Vegas and Rao's Hollywood, offshoots of the legendary Rao's in East Harlem (est 1896).This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

Chef John Besh joins us around the table to talk about food service, Chef Alon Shaya, and the James Beard Awards for 2015. Full show notes can be found at CatholicFoodie.com.  

As the Jewish community approaches the final nights of Chanukah, I am reminded of a recent conversation I had with Domenica’s Alon Shaya . Of course, his interpretation of traditional Jewish holiday meals is now legendary. The Israeli-born Alon was browsing market stalls for root crops. He described to me how he had recently catered a kosher wedding, and then stepped forward to say, “The way I see it, Kosher is not only among the original health codes (pre-dating our Health Department by a few thousand years) but it’s also a code for sustainability.” Here’s a chef who is at the same time preparing food and considering the meaning of that preparation. He added, “The value of not mixing animals for slaughter with animals for milk speaks to logic and long-term planning." Aren’t these ideas we should consider this holiday season?

I noticed this morning at market a most welcome site: squash blossoms for sale. I dont know whether you grow vegetables. I do. Well, let me correct myself: I try to. Mostly, I seem to raise snails. Yes, I too have tried to grow squash. Unfortunately, the squash borers appear to be in cahoots with my snails. They eat them before I can. SO, heres the rub. Since winter never showed up this year, all gardeners face more bugs than usual this spring. Follow the farmers lead: A squash blossom in hand is worth more than fruit on the bush. Just ask chef Alon Shaya at Domenica. He deep fries blossoms ever so lightly, stuffed with cheese. Or you can roast them in your oven at home. Drizzle olive oil, salt, pepper and stuff with cubes of Bill Ryals feta cheese. Delicious! For the WWNO, this is Richard McCarthy.