Podcasts about American cuisine

What do handcrafted ceramics, Ironman races, and tableside-smoked ribs have in common? Chef Heman Tan. Hosted by Michelle Martin, this episode of Influence welcomes the culinary powerhouse behind American Mass Hall, marking his fiery return to Singapore’s dining scene. A WorldChefs judge, ceramic artist, and author of seven cookbooks, Chef Heman shares how he's redefining American classics with a bold Asian twist. Hear how his journey—from art school to endurance sports—shapes his signature style.Explore the inspiration behind American Mass Hall’s standout menu and Chef Heman’s mission to nourish both palate and purpose.See omnystudio.com/listener for privacy information.

From the Shadow of the Wall: Finding Inspiration in a Divided Berlin Want to uncover the secrets behind David Bowie's creative process and the impact of Berlin on his music? Discover the solution to gaining a deeper understanding of the legendary artist's Heroes album analysis. Get ready to dive into the intriguing world of Bowie's musical journey and the influential forces that shaped his iconic sound. Stay tuned for a mind-bending exploration of Bowie's artistry and musical evolution. In this episode, you will be able to: Explore the intricate layers of David Bowie's "Heroes" album and unravel its artistic brilliance. Uncover how the city of Berlin significantly influenced David Bowie's musical evolution and creative expression. Discover the captivating influence of Chris Burden on the creation of "Joe the Lion" and its impact on Bowie's music. Gain insight into the fascinating and innovative creative process behind David Bowie's iconic "Heroes" album. Delve into the intriguing relationship between performance art and its profound influence on music, including David Bowie's work. The key moments in this episode are: 00:03:13 - Oblique Strategies  00:06:25 - Album Vibes and Dinner  00:09:29 - History of "Heroes"  00:13:44 - Embracing Unnerving Experiments  00:15:43 - Responding to Emergency  00:20:54 - Tony de Visconti's Production Technique  00:27:10 - David Bowie's Vocal Recording Process  00:29:36 - David Bowie's Appearance  00:31:51 - Blue Apron Ad Read and Robert Fripp's Performance  00:32:36 - Planning the Episode  00:33:53 - Musical Depth and Track by Track  00:37:26 - David Bowie and Iggy Pop in Berlin  00:41:31 - Brian Eno's Artistic Antics  00:47:09 - Bowie's World Tour Adventures  00:49:12 - David Bowie's approach to substance use  00:51:32 - Bowie's voracious reading habits  00:58:23 - Mentality during the recording of "Heroes"  01:00:14 - Bowie's creative energy in Berlin  01:04:33 - Evolution of Bowie's music  01:05:58 - Dan's Approach to Information Sharing  01:06:41 - Discussion about Real Songs and Music  01:09:10 - Chris Burden's Artistic Stunts  01:15:55 - Bluechew Ad Read  01:19:04 - Tier List Ranking of Albums  01:23:57 - Ranking David Bowie Albums  01:25:32 - Album Ranking Continues  01:27:02 - Assessing Scary Monsters  01:28:34 - Final Album Rankings  01:35:34 - Closing Remarks  01:40:24 - British Man vs. American Cuisine  01:41:14 - Introduction to Meatloaf and Other British Dishes  01:42:25 - Exploring American Dishes  01:43:41 - Cornbread, Biscuits, and Gravy  01:46:11 - Waffle House Training Video  01:53:58 - Waffle House Breakfast Orders  01:59:25 - Omelet Marking System  02:03:01 - Breakfast Sandwiches and Deluxe Orders  02:05:26 - Hash Brown and Dinner Orders  02:08:03 - Waffle House Marking System  02:09:12 - Major Meat Sandwiches  02:10:53 - Special Preparation for Sandwiches  02:11:03 - Burritos and Hispanic Food  02:12:50 - Importance of the Pull Drop Mark System  This podcast is powered by Pinecast.

In this powerful episode of the Man of War Podcast, we sit down with legendary chef and entrepreneur Steve Martorano, a man who turned $60 and a dream into a culinary empire. From selling sandwiches in his mother's basement in South Philly to creating the high-energy, celebrity-favorite Café Martorano in Fort Lauderdale, Steve's journey is built on grit, passion, and relentless commitment to quality. We dive into his rise as an Italian American food icon, the mindset that fueled his success, and the values that have kept him grounded: faith, hustle, and never cutting corners. Whether you're an aspiring entrepreneur, a lover of great food, or someone seeking inspiration, this episode is packed with lessons on resilience and staying true to your roots. Don't miss it!

Have something you wanna tell us? Send us a message and it could end up on the show! This week we're diving into the history of "America's Oldest Brewery" as we talk about our visit to the Yuengling Draft Haus in Tampa, Florida! Here at TWYMF, we love highlighting family owned businesses and as it turns out, Yuengling is actually the largest 100% family owned brewery in the United States. But did we feel the love while visiting their hospitality campus? Or will we be avoiding all future family reunions? Tune in as we bemoan bad service, Sophie simps for salad, and Carlos dreams of chicken. This is Talk With Your Mouthful: Yuengling Draft Haus & Kitchen! Support the show on Patreon for access to unedited episodes, exclusive shows, and more! Find us at patreon.com/mouthfulpodWant more TWYMF content? You can check us out on our social media accounts for behind-the-scenes videos, pictures from the episodes, cocktail recipes, listener polls, and much more! Bluesky: @mouthfulpod.bsky.social TikTok: TalkWithYourMouthful Facebook: Talk With Your Mouthful Instagram: mouthful_pod

On this week's episode of No Substitutes, we are joined by Jeremiah Tower, he talks about his time working at Chez Panisse, why he wants to ban tweezers from the kitchen, his thoughts on modern restaurants, his disdain for kale, if he could have one more meal with Anthony Bourdain, how he met his husband, and so much more!No Substitutes was created by Lumi Ray and Christopher Kapoh-Perez0:00 What You Need To Become A Chef2:50 Jeremiah Tower's Favorite Meal At Chez Panisse5:15 Jeremiah Tower's Favorite Bay Area Restaurants8:15 Jeremiah Tower's Advice For New Chefs9:50 Why Jeremiah Tower Loves French Chickens12:15 How Being An Architect Helped Jeremiah Tower In The Culinary World13:57 People Who Have Influenced Jeremiah Tower 15:40 Best Homemade Meal17:40 Jeremiah Tower Does Not Like Kale20:20 The First Meals Jeremiah Tower Learned To Cook22:20 Jeremiah Tower's Unpopular Food Opinions 26:05 Are Restaurants Changing For The Better Or Worse?30:42 One Last Meal With Anthony Bourdain36:50 The Most Memorable Meal Jeremiah Tower Ever Had41:30 The Moment That Inspired Jeremiah Tower For His Restaurant 43:40 Jeremiah Tower's Food and Wine Festival 45:00 How Jeremiah Tower Met His Husband More Jeremiah TowerInstagram: https://www.instagram.com/thejeremiahtowerX: https://x.com/jeremiahtowerSubstack: https://jeremiahtower.substack.com/More No Substitutes Instagram: https://www.instagram.com/nosubstitutespod/ X: https://twitter.com/nosubstitutessMore Lumi RayInstagram: https://www.instagram.com/lumi_ray X: https://x.com/lumina_rayy  (the good link)TikTok: https://www.tiktok.com/@lumiray0Crew:Show Runner: Christopher Kapoh-Perez https://www.instagram.com/kapohperezProducers: Ash Casanova https://www.instagram.com/ashcasanovacomedy/

Join us as we embark on a flavorful journey into the heart of African American culinary traditions with our guest Mr. Adrian Miller, known as the Soul Food Scholar. Mr. Adrian, an award-winning author and culinary historian, shares his knowledge on the origins, significance, and cultural impact of soul food in America.

Did you know that many of the food traditions that define cuisine in the United States today have roots in African culinary traditions and history? Diane Spviey, a culinary historian and author of three culinary history books, joins us to uncover the rich and complex legacy of African and African American foodways and how those foodways helped establish the United States. Diane's Website | Book | Show Notes: https://www.benfranklinsworld.com/404   RECOMMENDED NEXT EPISODES

Did you know that many of the food traditions that define cuisine in the United States today have roots in African culinary traditions and history? Diane Spviey, a culinary historian and author of three culinary history books, joins us to uncover the rich and complex legacy of African and African American foodways and how those foodways helped establish the United States. Diane's Website | Book | Show Notes: https://www.benfranklinsworld.com/404   RECOMMENDED NEXT EPISODES

In this episode of 'The Biggest Table,' I welcome Adrian Miller, a food writer, James Beard award winner, and certified barbecue judge. We discuss Miller's transition from being a lawyer and policy advisor to President Clinton to becoming a renowned author on African American cuisine. Miller elaborates on the history and evolution of soul food, its cultural significance, and common misconceptions. The conversation also touches on how soul food and the black church contribute to community-building and address issues of food insecurity. Miller shares ideas on how food can foster racial reconciliation, including creating diverse dining experiences. The episode concludes with a discussion of contemporary issues in church and society, such as the patriarchy and health outcomes in the African American community.Adrian Miller is a food writer, 2X James Beard Award winner, recovering attorney, and certified barbecue judge who lives in Denver, Colorado. He is the author of three books: Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas, and Black Smoke: African Americans and the United States of Barbecue. Adrian is featured in the Netflix hit High on the Hog: How African American Cuisine Transformed America.Connect with Adrian Miller:Adrian Miller's WebsiteInstagramThis episode of the Biggest Table is brought to you in part by Wild Goose Coffee. Since 2008, Wild Goose has sought to build better communities through coffee. For our listeners, Wild Goose is offering a special promotion of 20% off a one time order using the code TABLE at checkout. To learn more and to order coffee, please visit wildgoosecoffee.com. 

How often do you clean your cellphone? Chances are you don't do it often unless the screen starts to get a little gross. This episode begins with some interesting intel that will have you cleaning your phone much more often than you likely do now. https://www.statefoodsafety.com/Resources/Resources/the-dirty-cell-phone-25-127-bacteria-per-square-inch# We all face big challenges in life. Yet, when it comes to the things that really take a toll and wear us down, it's the little hassles and frustrations that do the most damage. Your ability to handle the little things life throws at you is what determines the quality of your life, according to my guest Dr. Samantha Boardman, a clinical instructor in psychiatry and attending psychiatrist at Weill Cornell Medical College. She is founder of https://www.PositivePrescription.com and author of the book Everyday Vitality: Turning Stress into Strength (https://amzn.to/3szCZHB). Listen as she offers some extremely practical strategies to navigate the daily troubles we all face without letting them take such a big toll on you. Before you ever walk into an Italian, Mexican or Japanese, you already have a pretty good idea of what will be on the menu. Yet, when it comes to American food, is there such a thing as American cuisine? What do people in other countries think of when they think of American food? That's what Paul Freedman decided to explore. And what he found is fascinating. Paul is a history professor at Yale University and author of the book American Cuisine: And How it Got This Way (https://amzn.to/3JjoO03). Listen as he reveals some of the history and stories that shaped what Americans eat today. Is being happy good for your health? The answer is yes, but not necessarily in the way you think. Listen as I explain what researchers found that will really make you want to be happy and stay happy. https://www.hsph.harvard.edu/news/magazine/happiness-stress-heart-disease PLEASE SUPPORT OUR SPONSORS!!! INDEED:  Get a $75 SPONSORED JOB CREDIT to get your jobs more visibility at https://Indeed.com/SOMETHING  Support our show by saying you heard about Indeed on this podcast.  Terms & conditions apply. AURA: Save on the perfect gift by visiting https://AuraFrames.com to get $35-off Aura's best-selling Carver Mat frames by using promo code SOMETHING at checkout! SHOPIFY:  Sign up for a $1 per-month trial period at https://Shopify.com/sysk . Go to SHOPIFY.com/sysk to grow your business – no matter what stage you're in! MINT MOBILE: Cut your wireless bill to $15 a month at https://MintMobile.com/something! $45 upfront payment required (equivalent to $15/mo.).  New customers on first 3 month plan only. Additional taxes, fees, & restrictions apply. HERS: Hers is changing women's healthcare by providing access to GLP-1 weekly injections with the same active ingredient as Ozempic and Wegovy, as well as oral medication kits. Start your free online visit today at https://forhers.com/sysk DELL: It's your last chance to snag Dell Technologies' lowest prices of the year before the holidays! If you've been waiting for an AI-ready PC, this is their biggest sale of the year! Shop now at https://Dell.com/deals PROGRESSIVE: The Name Your Price tool from Progressive can help you save on car insurance! You just tell Progressive what you want to pay and get options within your budget. Try it today at https://Progressive.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In this special holiday edition of Writer’s Voice, journalist and author Petrina Engelke shares her journey exploring iconic American cuisine along Route 66, detailed in the book she co-wrote with food blogger Gabriele Frankemölle, Cook Across America: 66 Iconic Recipes Along the Legendary Route 66. Engelke delves into the diverse cultural traditions that define American food, … Continue reading Petrina Engelke on Iconic American Cuisine  →

These local chefs, influenced by the culinary creations of their ancestors, blend the ingredients and techniques of their homelands with those found in home of Nashville. Their new creations offer diners a peek inside their culture and allow them to stretch their imaginations and creativity. Join us as we speak with local chefs who share their unique stories, traditions, and recipes.This episode was produced by David Hooper.GuestsVivek Surti | Tailor NashvilleSon Pham | Mister Son'sAna Aguilar | Tantisimo

The BanterThe Guys reply to a listener email about a faux pas in his favorite restaurant. They address how to craft a complaint for the best result including ingratiating yourself with the management. The ConversationThe Restaurant Guys welcome back Chef Charlie Trotter to hear what's going on in Chicago and Las Vegas, especially during challenging economic times. You'll hear Chef Trotter's advice on culinary school, making stocks at home and many things in between. The Inside TrackThe Guys welcome Charlie Trotter on their show for a second time. They were pleased to know that Chef Trotter played his previous interview on The Restaurant Guys Podcast to his staff. “I've told so many people that this (podcast) is basically Car Talk for food,” Charlie Trotter on The Restaurant Guys Podcast 2009BioCharlie Trotter opened Charlie Trotter's Restaurant in 1987. Twice it received two Michelin stars and other acclaim. He closed it in 2012. Restaurant Charlie in Las Vegas received the Michelin Guide One Star Award as well as the James Beard Foundation Award for Best New Restaurant. He opened other concepts such as a high-end delicatessen store and a seafood restaurant in Mexico.He received multiple James Beard Foundation Awards including Humanitarian of the Year Award for his philanthropic work.Trotter was the host of the 1999 PBS cooking show The Kitchen Sessions with Charlie Trotter, InfoCharlie's BooksHome Cooking with Charlie Trotter by Charlie TrotterLessons in Excellence from Charlie TrotterLessons in Service from Charlie TrotterLessons in Wine Service by Charlie TrotterOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Whether you love exploring regional delicacies, or tearing into a long-marinated rotisserie chicken, the latest issue of Sauce Magazine has something for you. We talk to Sauce Magazine managing editor Iain Shaw about Brasas, a new Peruvian rotisserie chicken restaurant and the latest project form Jalea chef/owner Andrew Cisneros. Meanwhile, Sauce Magazine writer Ileana Martinez has continued her culinary journey through Central American cuisine, highlighting dishes from Honduras and Nicaragua served at Sbor K-Trancho, Merendero Las Catrachitas, and Fritanga Nicaraguan Cuisine.

Hundreds gather in New Bedford's Riverside Park on Saturdays throughout the summer to enjoy Latin American food from local vendors who got their start through the Patio de Comidas initiative. The series, which also features music, dancing, and local goods, concludes on Saturday with a grand finale: the Festival Tipico de Guatemala.

EPISODE 331. Sabino and Rocco sit down with an Italian who is so infatuated with American cuisine, he started his own burger business in Italy, Mocho. The crew sit down to talk about what inspired Mocho to be so in love with the American culture, Mocho's quest to create the perfect burger and so much more! @Mochohf Be sure to follow Mocho here https://instagram.com/theviplistnyc Follow Sabino here https://instagram.com/sabinocurcio Follow Rocco here https://instagram.com/rocloguercio To shop our merchandise, visit https://www.growingupitaliangui.com Be sure to check our Instagram https://www.instagram.com/growingupitalian As always, if you enjoyed this video, be sure to drop a Like, Comment and please SUBSCRIBE. Grazie a tutti! Chapters 1:00 - Foodies in Italy 4:00 - The Most American Italian 7:00 - Boorghers 11:00 - Burger business in Italy 17:00 - Big Mac Museum 20:00 - Pickles & Ketchup 25:00 - Italian Food Rules 31:00 - Toast to Toast 33:00 - Chipotle in Sanza 35:00 - NY Pizza over Italian Pizza 41:00 - No Subs 48:00 - Meat Crew NYC 50:00 - Inspirations Around the World 52:00 - Bonnie & Clyde of Food 56:00 - Top 5 Cuisines

Have something you wanna tell us? Send us a message and it could end up on the show! Hey! We're back! Sorry we missed you, our team caught the plague last week and it made recording kiiiinda tricky! Anywho! This week we're talking about what is arguably the most versatile ingredient in the world, the humble potato. From chips to fries to all sorts of salads and sides, potatoes have been coming in clutch for diners around the world for ages. And we're here to chat all things potato (and go off the rails, because when do we not?) This is Cocktail Hour: Potatoland!Support the show on Patreon for access to unedited episodes, exclusive shows, and more! Find us at patreon.com/mouthfulpodWant more TWYMF content? You can check us out on our social media accounts for behind-the-scenes videos, pictures from the episodes, cocktail recipes, listener polls, and much more!Twitter: @MouthfulpodTikTok: TalkWithYourMouthfulInstagram: mouthful_podThreads: mouthful_pod

One of the most influential figures in American cuisine, Charlie Palmer, and a world-renowned pastry chef, Antonio Bachour, dive into their most inspiring travel experiences and recommendations. Charlie Palmer talks about how his culinary expertise and love for the outdoors have influenced his new hotel company, Appellation, with its first locations in Healdsburg and Sun Valley of the United States. Charlie shares insights on his vision for these hotels, deeply rooted in food and beverage excellence and the unique character of their nature-packed locations. Antonio Bachour takes us back to his early days in Puerto Rico, running his family bakery at just 14. He reveals the details of his journey to becoming the best pastry chef in the world, his passion for Puerto Rican cuisine, and his innovative approach to desserts. Antonio also discusses his culinary ventures in Miami and Merida, Mexico, including the influence of Lebanese cuisine there and elsewhere around the world. Don't miss Bruce's wrap-up, where he shares his personal dining experience and a hidden gem from his trip to Merida. -- Follow Travel That Matters for more exciting episodes with culinary leaders and travel experts around the world, and if you like the podcast, please leave us a review on whatever platform you're enjoying the show. --- To learn more about Charlie Palmer, visit https://www.charliepalmer.com/  To learn more about Antonio Bachour, visit https://antoniobachour.com/  --- This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious. Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

Earlier this season, we heard from Adrian Miller. Nicknamed the Soul Food Scholar, the Denver-based researcher has written several books on African-American culinary traditions, including Black Smoke: African Americans and the United States of Barbecue and The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, won the 2014 James Beard Foundation Book Award for Reference and Scholarship. He also appears in the acclaimed Netflix docuseries High on the Hog: How African American Cuisine Transformed America.Adrian visited Florida in February to headline the Tampa Bay Collard Green Festival. The evening before the main event, he spoke at Collards After Dark at The Cuban Club in Tampa's Ybor City neighborhood. In a conversation on stage with Dalia, Adrian shared tales from the latest topic to catch his interest—beverage preferences of U.S. presidents. We're sharing that conversation here with you on the pod.Adrian delves into which presidents made their own wine, which abstained and who drank confiscated booze during Prohibition. He also explores how wine is selected for White House state dinners, which first lady favored daiquiris and why all of this matters.Related episodes:Soul Food Scholar Adrian Miller Will Headline the Tampa Bay Collard Green FestivalToni Tipton-Martin Celebrates African-American Chefs in ‘Jubilee'Gabrielle E.W. Carter & Dr. LaDonna Butler on Food as Rest & ResistanceDr. Fred Opie on the “Fascinating” African Roots of Florida FoodsFrom the Big House to the White House: Dr. Martha Bireda on Foodways of the Enslaved

Did you know that for some enslaved Africans, small plots of land became ways to maintain culture and heritage- and even pathways to freedom? Soul Food Scholar, Adrian Miller joins us to share stories that tie land to belonging and survival. Amanda Henderson and Adrian Miller dive deep into the stories about navigating the ways of the land to cultivate food sovereignty within African American communities, despite forced migration and slavery in the United States. As they discuss the truths about the ongoing struggle of food injustice for marginalized communities and the rise of consciousness towards food sovereignty, we learn the importance of connecting and adapting to the land as a means of survival.  GUEST: Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed the “Slow Food University”) in Pollenzo, Italy. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position. Miller's first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian's third book, Black Smoke: African Americans and the United States of Barbecue, will be published Spring 2021. Sharecropping, Black Land Acquistion, and White Supremacy (1868-1900) Food Sovereignty  Growing Your Own Food: Resources and Tools Talking Trash: Five Easy Steps to Reduce Food Waste

Go back several decades and the items we eat today tasted a lot different. Viewpoints speaks with two food experts about the evolution of ingredients and how listeners cooking can incorporate some of these older, more traditional recipes onto their tables. Learn More: https://viewpointsradio.org/revisiting-lost-flavors-a-return-to-the-roots-of-american-cuisine-2 Learn more about your ad choices. Visit podcastchoices.com/adchoices

Looking for something to do this summer in Garden City? Mark your calendar for the annual Cody's Car Show, hosted by Cody's Gastro Garage and organized by Chris Shurian. To hear about how Chris has taken it upon himself to support the community, visit https://codysgastrogarage.com/ Cody's Gastro Garage City: Garden City Address: 88 South Bear Lake Boulevard Website: https://codysgastrogarage.com/

03/20 Hour 1: MLB Season Has Officially Started / Cakes Recaps Going To The Wiz Game - 1:00 Road House Screening With The Junks This Afternoon / Sports Page - 16:00 Where Do You Rank American Cuisine - 35:00

“Latin American Cuisine is like a house. I see Mexico as the front door with all the dishes we are most familiar with. But once you open and walk through that door, you can see twenty other kitchens full of food, vibrancy and amazing ingredients.” Sandra Gutierrez Sandra Gutierrez and I met in the White… The post Sandra Gutierrez: The Julia Child of Latin American Cuisine appeared first on Kitchen Chat.

"Latin American Cuisine is like a house. I see Mexico as the front door with all the dishes we are most familiar with. But once you open and walk through that door, you can see twenty other kitchens full of food, vibrancy and amazing ingredients." Sandra Gutierrez.   Sandra Gutierrez and I met in the White House Garden in 2015 during an International Association of Culinary Professionals conference. We have become dear friends throughout the years on our respective culinary journeys. Sandra has written four cookbooks and is an award-winning journalist. In 2019, her work was recognized as part of the permanent FOOD exhibition at the Smithsonian National Museum of American History. On September 15, 2021, in celebration of Hispanic Heritage Month, Sandra was honored by the Smithsonian Institute as a Woman to Know and one of seven Latinas Who Shaped American Culture.   Sandra Gutierrez is known as The Julia Child of Latin American Cuisine. Just as Julia brought authentic French recipes to the home cooks in America, Sandra has brought authentic recipes from Latin America to the homes cooks in America. Further uniting them in culinary history, Julia and Sandra even share the same publisher, Knopf. Sandra's new book, "Latinisimo: Home Recipes from the Twenty-One Countries of Latin America" is the book she has had in her heart for thirty years.    During our Kitchen Chat, Sandra provides insights into and recipes reflecting the cultural fusion through food across Latin America. She begins in her grandmother's kitchen in Guatemala and takes us on a delicious journey of shared ingredients that are prepared in ways that reflect the uniqueness of each country throughout Latin America. Sandra explains how the recipe for Lomo Saltado, the national stir-fry of Peru, depicts cultural culinary fusion with ingredients from Inca (potatoes and tomatoes) beef tenderloin (loco) brought by Europeans and soy sauce (sillao) from Asia.   On a side note, I especially enjoyed the Brazilian recipes in Sandra's cookbook. During my graduation school days, I actually lived in Rio de Janiero and enjoyed eating the fejoida and other delicious meals there. As the Brazilians so beautifully say, "Aproveite" which is my life's tagline to Savor the Day. Enjoy this delicious journey with Sandra Gutierrez in her latest book, LATINISIMO and discover the flavors of Latin America.

This month, Repast welcomes Sarah Lohman, culinary historian, author, and speaker, about her new book, Endangered Eating: America's Vanishing Foods.  In this book, a New York Times Book Review Editors' Choice, a Food & Wine Best Book of 2023, and an Eater Best Food Book, Fall 2023, Lohman explores the history and present of certain ingredients from the Ark of Taste, a list put together by Slow Food of important regional foods.  She is also the author of Eight Flavors: The Untold Story of American Cuisine, which explores the cultural history behind eight particularly American flavors.  Over her career, Sarah's work has been featured in The New York Times, The Wall Street Journal, The Washington Post, and more.     You can buy Endangered Eating: America's Vanishing Foods here.You can read about Sarah Lohman and her other work here. Michael T. Roberts is the Executive Director of the Resnick Center for Food Law & Policy at UCLA Law.Diana Winters is the Deputy Director of the Resnick Center for Food Law & Policy at UCLA Law.  

Today’s Show Note Links: Wonderful World: Explore the Civil Rights Trail, HERE. Bon Appetit: Check out chef Michael Twitty’s historical African American cuisine, HERE. Sounds Good: Listen to a classic of Conscious Hip Hop, “Self Destruction”, HERE

Today’s Show Notes Wonderful World: Check out the amazing Cotton Club Remembered documentary, HERE. Bon Appetit: Learn about the influence of Black culture on American cuisine, HERE. Sounds Good: Learn about the Black roots of Bluegrass music and more, HERE.

Bryce from New American Cuisine talks about their new single, and the first Live and Local at The Linda.

This week, we're digging into the roots of soul food with Adrian Miller, better known as the Soul Food Scholar. After a career at the White House, the trained attorney set his sights on researching African-American culinary traditions.Adrian is the author of several books on the subject, including Black Smoke: African Americans and the United States of Barbecue and The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas. His first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, won the 2014 James Beard Foundation Book Award for Reference and Scholarship. You might've seen him in the acclaimed Netflix docuseries High on the Hog: How African American Cuisine Transformed America.Adrian is based in Denver, Colorado, but he's coming to Florida in February to headline the Tampa Bay Collard Green Festival. The event takes place, fittingly, on Presidents Day weekend. On Friday, Feb. 16, Dalia will host the Collards After Dark event, where Adrian will give a talk about U.S. presidents' favorite beverages and cocktails. Then on Saturday, Feb. 17, Adrian will give a presentation about Black chefs in the White House.Gearing up for his appearance in Tampa Bay, Adrian chatted with Dalia about his journey from attorney to food writer, Black chefs in the White House and what mainstream media gets wrong about soul food.Related episodes:Toni Tipton-Martin Celebrates African-American Chefs in ‘Jubilee'Gabrielle E.W. Carter & Dr. LaDonna Butler on Food as Rest & ResistanceDr. Fred Opie on the “Fascinating” African Roots of Florida FoodsFrom the Big House to the White House: Dr. Martha Bireda on Foodways of the Enslaved

Part One: Clayton Szczech, author of 'A Field Guide to Tequila." Part Two: (from 2008) Frederick Kaufman, author of "A Short History of the American Stomach."

Colin and Bo welcome back Zuma, vocalist and guitar player of Kruelty from Tokyo, Japan. Zuma's passionate opinions on American fast food are responsible for HardLore's most watched clip of all time, so we figured it only made sense to have him break down ALL of his thoughts on what it's like to experience American Cuisine while on the road in the states with Kruelty with this comprehensive TIER LIST. One of the funniest and most entertaining people in the world, enjoy this instant classic and LISTEN TO KRUELTY!!! Join the HARDLORE DISCORD: https://discord.gg/jA9rppggef This episode is brought to you by ATHLETIC GREENS! Try AG1 at athleticgreens.com/HARDLORE to receive a free 1-year supply of vitamin D and 5 travel packs of AG1. Get 20% OFF @manscaped + Free Shipping with promo code HARDLORE at MANSCAPED.com! #ad #manscapedpod FOLLOW KRUELTY: INSTAGRAM | https://www.instagram.com/krueltyjphc/ TWITTER | https://twitter.com/krueltyjphc FOLLOW HARDLORE: INSTAGRAM | https://www.instagram.com/hardlorepod/ TWITTER | https://twitter.com/hardlorepod SPOTIFY | https://spoti.fi/3J1GIrp APPLE | https://apple.co/3IKBss2 FOLLOW COLIN: INSTAGRAM | https://www.instagram.com/colinyovng/ TWITTER | https://www.twitter.com/ColinYovng FOLLOW BO: INSTAGRAM | https://www.instagram.com/bosxe/ TWITTER | https://www.twitter.com/bosxe See Kruelty on tour in January 2024 in the USA/Mexico. 1/14 SUN - Mesa, AZ at Nile Underground 1/15 MON - Las Vegas, NV at Eagle Aerie Hall 1/16 TUE - Salt Lake City, UT at Kilby Court 1/17 WED - Denver, CO at D3 Arts 1/18 THU - Oklahoma City, OK at VFW 9265 1/19 FRI - Little Rock, AR at Vino's 1/20 SAT - Denton, TX at Rubber Gloves 1/21 SUN - Austin, TX at The Ballroom 1/22 MON - Houston, TX at The End 1/24 WED - Queretaro, MX 1/25 THU - Uruapan, MX 1/26 FRI - Leon, MX 1/27 SAT - Guadalajara, MX 1/28 SUN - Mexico City, MX 1/29 MON - Tijuana, MX Check out our merch at https://knotfest.com/store/?view=hardlore Find all of our videos at https://knot1.co/3vWXsbx #Kruelty #TierList

Go back several decades and the items we eat today tasted a lot different. Viewpoints speaks with two food experts about the evolution of ingredients and how listeners cooking for the holidays can incorporate some of these older, more traditional recipes onto their tables. Learn More: https://viewpointsradio.org/revisiting-lost-flavors-a-return-to-the-roots-of-american-cuisine Learn more about your ad choices. Visit podcastchoices.com/adchoices

In honor of Native American Heritage Month we're re-running this podcast episode featuring Chef Sean Sherman. Follow him on Instagram @siouxchef or @the_sioux_chef. Sean is an Oglala Lakota Sioux chef who was born on a reservation in South Dakota. He is constantly working toward the revitalization and awareness of Indigenous food systems in a modern culinary context through his cookbooks, restaurants, and more. On this episode, Sean talks about his upbringing, the need for more education and awareness of Indigenous foods, and much more.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Let's Salsa! My brother came to town and for one of his two birthday dinners we went to Chica at the Venetian. I hadn't been in quite some time and thought it would be a good time to try it out again so there we went and man I can tell you the diversity of flavors is off the charts. Instagram: https://www.instagram.com/conciergeconfidential_lv/ Twitter: https://twitter.com/KeystoVegas TikTok: https://www.tiktok.com/@keystovegas

American cuisine comes variety of positive influences. Your life can also become amazing through positive influences! Enjoy this small plate Fr. Ben has served up to encourage you to listen to the powerful witnesses in your life. Go to Ask Fr. Ben | St. Michael Church (stmichaelmemphis.org) to submit questions and topic ideas for the podcast. You can also follow us on Facebook at Soul Food Priest.

This month, Repast welcomes Adrian Miller.  Known as the Soul Food Scholar, Adrian Miller is a culinary historian, James Beard award-winning food writer, former White House staffer, and a certified BBQ judge.  He is also a recovering lawyer.  Adrian, Diana, and Amber Ward, a 2L at Columbia Law School and the Resnick Center's summer research assistant, discuss the history of Black cuisine, how the legacy of slavery and segregation has influenced the development of Black cuisine in America, the erasure of Black cuisine from the cultural narrative of American cuisine, and more.   You can read about Adrian Miller and his work here.Amber Ward did her 1L year at UCLA Law School and is now a 2L at Columbia Law.Diana Winters is the Deputy Director of the Resnick Center for Food Law & Policy at UCLA Law. You can find Adrian's book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, the winner of the 2014 James Beard Foundation Book Award for Reference and Scholarship, here.You can watch High on the Hog: How African American Cuisine Transformed America, in which Adrian appears, on Netflix. 

Join us for a rich discussion with authors of Maman and Me: Recipes from our Iranian-American Family, Roya Shariat and Gita Sadeh. In this conversation, we explore the inspiration behind their book, celebrating the hybrid culture of Iranian-Americans and the innovative ways immigrants adapt their traditional recipes with available ingredients. Gita and Roya share their experiences of cooking as a form of love and respect for family and guests, and the challenges of sourcing Persian ingredients in the 1980s. Listen in as we explore the significance of food as a cultural lifeline for diaspora communities, connecting us to our roots, our ancestors, and our history.   With the loving storytelling and a beautiful blend of tradition and innovation in their cookbook, Roya and Gita provide a fascinating insight into the world of Iranian-American cuisine. Don't miss this captivating discussion!   Maman and Me - Website Maman and Me (@mamanandme) • Instagram photos and videos Roya Shariat (@royashariat) • Instagram photos and videos   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend. Podcast production by Alvarez Audio

Nothing says "summer" like a heaping helping of Food TV! Welcome to the cookout. Come get you a plate. Your auntie made the Over-the-Counter potato salad, so you KNOW it's fire. Oh, and your uncle is over there grilling up a BOMB Second Opinion. The cousins said they're gonna make a run later for some Urgent Care. Go tell them to grab a bag of ice while they're out there, okay? We're gonna need it, because this episode is HOT!Enjoy these after-dinner mints:Sydney's omelet from The Bear:  https://www.allrecipes.com/how-to-make-the-omelet-from-the-bear-7560284  Books by TWO TIME (!) James Beard Award winner Adrian Miller:- Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time https://adrianemiller.com/product/soul-food-paperback/- The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families from the Washingtons to the Obamas https://adrianemiller.com/product/the-presidents-kitchen-cabinet-paperback/- Black Smoke: African Americans and the United States of Barbecue https://adrianemiller.com/product/black-smoke-hardcover/Star Trek cookbook: https://shop.underground-books.com/book/9780671000226Star Trek Cocktails: A Stellar Compendium  https://www.barnesandnoble.com/w/star-trek-cocktails-glenn-dakin/1137572000Hungry for Answers, featuring Caroline Randall Williams, produced by Viola Davis (trailer) https://www.youtube.com/watch?v=1dQV8dxOrw0Last Supper Society: https://www.lastsuppersociety.comHomegrown trailer: https://www.youtube.com/watch?v=uFz3OFs72Dc&t=116sFinally, if you'd like to visit the restaurants you've seen on your favorite shows, check out this website: https://www.tvfoodmaps.com 

Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position. In 2018, Adrian was awarded the Ruth Fertel “Keeper of the Flame Award” by the Southern Foodways Alliance, in recognition of his work on African American foodways. Miller's first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian's third book is Black Smoke: African Americans and the United States of Barbecue, and is the subject of our conversation today.

This simple classic of American steakhouses has a contested history -- but it definitely begins in Mexico. Anney and Lauren toss around the history and culture of the caesar salad.See omnystudio.com/listener for privacy information.

This week in honor of July 4th, we're exploring an important part of American history – the contributions of enslaved Black chefs, whose work influences American cuisine to this day. In 1784, Thomas Jefferson brought the enslaved chef James Hemings, brother of Sally Hemings, with him to France to train under the French culinary masters of the day. Hemings created a cuisine that was half French, half Virginian, and brought it back to Jefferson's plantation, Monticello. This week, Dan tours the kitchens at Monticello with three descendants of enslaved Virginians: Michael Twitty, culinary historian and historical interpreter; Niya Bates, public historian of slavery and African American life at Monticello; and Gayle Jessup White, community engagement officer at Monticello.This episode originally aired on October 21, 2019, and was produced by Dan Pashman, Anne Saini, and Ngofeen Mputubwele, with editing by Peter Clowney. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.

Chef Preston Clark is the Executive Chef of Lure Fishbar, a part of the Mercer Street Hospitality. Chef Clark presides over Lure's 3 locations including Soho, NYC, Miami, and the recently opened Chicago location. Known for his emphasis on bold flavors, beautiful presentation and fresh ingredients, Chef Preston Clark has been honing his culinary skills since he was a child. Son of Patrick Clark, the late beloved James Beard Award winning chef who is credited with giving us what was called new American Cuisine, Clark grew up in the kitchen. After earning his Bachelor's degree from the Culinary Institute of America in 2002, Clark went on to work with some of the country's top chefs, including Jean Georges Vongerichten, Charlie Trotter, Marcus Samuelsson, and Michael Lomonaco. He took his cooking experience to California in 2011, where he opened El Paseo with Sammy Hagar and Tyler Florence. The restaurant earned a spot on the San Francisco Chronicle's list of Top Ten New Restaurants and Clark was honored as a Rising Star Chef for putting El Paseo on the California restaurant map. The restaurant was named one of the Top 10 best new restaurants 2011, Top 100 in San Francisco and Clark was also nominated for the James Beard Rising Star Award. Riding a wave of awards and accolades, Chef Preston Clark returned to the East Coast as Executive Chef of Resto and sister restaurant, The Cannibal. After successfully running 2 New York City kitchens, Chef Clark was asked to take up his current position as the Executive Chef of Lure Fishbar where he would follow in his father's footsteps of running a New York City Dining institution – Patrick Clark was Executive Chef of the Odeon and Tavern on the Green. Lure, as it's called in the neighborhood, has been a New York institution in the heart of Soho for the past 17 years. Chef Clark has been at the helm for the past 7 years.Subscribe to the MenuMasters YouTube channel for more culinary inspiration https://www.youtube.com/@menumastersawards. Get more info on MenuMasters Awards at https://menumastersevent.com/

Who doesn't love ice cream? Today on City Cast Las Vegas, co-host Vogue Robinson sits down with food historian Sarah Lohman, author of Eight Flavors: The Untold Story of American Cuisine. Sarah's not only working on a new book about ice cream, she's also a Las Vegas local — and in doing her research, she's uncovered some fascinating facts about ice cream in Las Vegas. Like, did you know that Henderson has the country's second largest ice cream plant? Or that ice cream used to be a luxury product — but Las Vegas still found a way to sell it, well before refrigeration existed? Sarah and Vogue also talk about the history of our most famous frozen custard spot, the latest trends in ice cream, and where to find them in the Valley. What's your favorite ice cream in Southern Nevada? Post a pic and tag us on social media (we're @CityCastVegas on Twitter and Instagram, or leave us a voicemail with your Vegas insider ice cream tip at 702-514-0719. And don't forget: Make sure you're signed up for our amazing morning newsletter here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sean Sherman AKA The Sioux Chef is an Oglala Lakota who was born on a reservation in South Dakota. He's a chef, cookbook author, restaurant owner, and more... constantly working toward the revitalization and awareness of indigenous foods systems in a modern culinary context. On this episode, Sean talks about his upbringing, the need for more education and awareness of indigenous foods, and much more.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

My dear friend Chef Jernard Wells discusses his new cookbook "Southern Inspired," his holiday favorites and why catfish is one of his favorites to prepare.  Topics Covered How he opened first restaurant at 16 in his mother's kitchen.  Many ways to cook catfish. Purpose for his new cook book. New season of New Soul Kitchen More on Chef Jernard Wells Jernard Wells is an Award Winning TV Host/Celebrity Chef/Bestselling Cookbook Author best known from numerous Food Network & Cooking Channel shows. He is the host of "New Soul Kitchen" on CLEO TV and is a co-host on "The Best Things I Ever Ate" on Cooking Channel. Wells has worked with Tyler Perry, NBA star Brandon Ingram, Lady Antebellum and Ricky Bell & Michael Bivins of New Edition/BBD. He has been featured on "Today Show", PEOPLE, "Steve Harvey Morning Show", ESSENCE, “Pickler & Ben”, "Home & Family", Lifetime & HLN to name a few. The James Beard House Honored Chef is affectionately called "The Family Chef" because he loves using food to promote positive family images. He and his wife of 20 years have 9 children. He is the author of 6 books.  Support the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Jose Garces is an Iron Chef, father, husband, cookbook author, James Beard Award-winner, entrepreneur and food innovator. He has a number of restaurants in Philadelphia and Atlantic City. In this episode, he discusses the influence his parents had on his career, the reason he passed up what many would consider to be the “dream job,” and the art of balancing his time in the kitchen vs. time with his family. He co-founded the Garces Foundation in 2011, which provides ongoing and actionable assistance to the immigrant community of Philadelphia. Enjoy this episode as we go Beyond the Plate… with Chef Jose Garces.This episode is brought to you by Fords Gin.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterMentioned in this episode:Martin's Famous Potato RollsFollow @potatorolls on ig for recipe inspiration.

We welcome the incredible Chef Junior Borges from the first modern Brazilian restaurant Meridian in Dallas. It was the first in the country at the time of their opening. We learn all about his rise to fame with lots of really hard, hard work. His journey started in New York 6 weeks after 9/11 at Sounds Of Brazil "SOB". John Legend played there weekly. He then moved to the famous unique Diner Restaurant in Brooklyn New York. When the New York Times wrote about the restaurant it changed the Brooklyn Dining Scene. Central Market hired him and flew him all over the country to do cooking classes. While in Austin he went to eat at Uchi and when the owners found out he was there they hired him on the spot and he started Uchi in Dallas which was everyone's favorite sushi restaurant. From there he went to FT 33 and then managing the Jewel Hotel. Today he is proud to be the executive Chef at Meridian and he praises his amazing team for the high accolades the restaurant has had from the start. Chef Junior is hoping that the Michelin Guide will come to Texas and honor the Meridian with a Michelin Star. We talk about the heated energy in the kitchen with some Chef's going unhinged. GOSSIP SEGMENT:We learn how super small on a National Level the Chef community is and sometimes there is gossip within their community. We learn about Thomas Keller who is the Godfather of American Cuisine, the Chef of French Laundry and the only American Chef with 2, 3 Michelin Stars. We also learn about Chef Rodman Shields with Milkshake Concepts. QUESTION OF THE DAY: Would you marry someone who is bisexual? Have a blessed day,

Pasta, sushi, tacos, samosas, and pad thai: In the U.S., enthusiastic eaters will likely be able to name traditional dishes from a wide variety of cuisines around the world. But most of us couldn't name a single Native American dish from any one the vast network of tribes, cultures, and cuisines that spread across the U.S. before Europeans arrived. Today, farmers, activists, and chefs are trying to change that. They're bringing back Native foods—not just to teach all Americans about the indigenous foods of their country, but to improve the lives of Native Americans themselves, who suffer from some of the highest levels of debilitating and often deadly diet-related diseases. Can a return to a Native diet help? Learn more about your ad choices. Visit podcastchoices.com/adchoices