Podcast appearances and mentions of Andrew Zimmern

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys talk with John Scharffenberger about his premium line of chocolate which is the first “bean to bar” chocolate made in the United States. John talks about the history, sourcing and the crucial details in creating some of the finest chocolate in the world!The Inside TrackThe Guys were fans of John's sparkling wine and are fans of his chocolate. This is how John describes his on-the-job training after his career shift. “ I think we were just stupid when we started and the only way we knew how to do things were the way I had done things in the wine business [which] was just to be really careful about flavor. So we treated the beans like we used to treat grapes. We did blind tastings, we did lots of blind tastings, and only accepted beans that had flavors that we liked,” John Scharffenberger on The Restaurant Guys Podcast 2007BioJohn Scharffenberger started Scharffenberger Cellars known for their world-class California sparkling wine. He left the winery and started Scharffen Berger Chocolates in 1997 with Robert Steinberg. InfoJohn's cookbookEssence of Chocolate: Recipes for Baking and Cooking with Fine ChocolateBy John Scharffenberger and Rober SteinbergScharffen Berger Chocolate is no longer owned by John Scharffenberger and Robert Steinberg. It was acquired by Hershey in 2005, went back to private ownership in 2020 then acquired by Harry and David in 2024. If you want John's Hot Chocolate recipe, email TheGuys@restaurantguyspodcast.comOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This episode was recorded live before an audienceThe ConversationThe Restaurant Guys are joined on stage by Alex Guarnaschelli. Alex talks about cooking in a French kitchen, on television and for a special someone (i.e., how to make a seduction dinner.) She finds her faith in beautiful ingredients and her restaurant family. The Inside TrackThe Guys talk to Alex about the not-so-secret sauce that makes “Chopped”  so enjoyable for the judges, guests and audience.“It's the feedback we would give each other in the restaurant. I think it didn't bring the restaurant to the show, but it brought that culture. That pirate that just got off the Black Pearl. I had my parakeet and my eye patch and I'm ready to tell you why your spaghetti sucks!  I think that really resonates with people. I feel like the audience could feel that we wanted to tell the truth,” Alex Guarnaschelli on The Restaurant Guys Podcast 2025BioAlex Guarnaschelli began her international culinary journey at Michelin three-star restaurant Guy Savoy in Paris. From there, Guarnaschelli spent four years at a Butte Chaillot, where she became sous chef. After success in France, she returned to the US joining Daniel Boulud at his restaurant, Daniel. In 2003, Guarnaschelli was took the position of executive chef at Butter, where she still oversees her own eclectic American menu.Alex is a recurring judge on the popular Food Network series Chopped and in 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption, earning the coveted title of Iron Chef. She hosts Supermarket Steakout and Alex vs. America among many other shows. She has also been featured as a guest co-host on Beat Bobby Flay. Alex is also the author of several cookbooks including Italian American Forever released in 2024.InfoAlex's most recent cookbookItalian American ForeverAlex's sitehttps://alexguarnaschelli.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This is a Vintage Selection from 2008The BanterThe Guys discuss an issue that persists today, the rising price of food. Hear what little has changed since 2008.The ConversationThe Restaurant Guys host food anthropologist Andrew Zimmern for a second time to hear about his travels and love of Bizarre Foods. Two of his favorites are pork roll and yak penis (no, we're not kidding!).The Inside TrackThe Guys catch up with  Andrew Zimmern and chat about his show's meteoric rise.“ Well, let's just, let's just call a spade a spade. The two of you are the most prescient, knowledgeable food industry insiders in a global sense. And the minute that you took the golden scepter and knocked me over the head with it, the show took off. So let's just be honest and share the credit where it's due,” Andrew Zimmern on The Restaurant Guys Podcast 2008BioAndrew Zimmern is a chef, food writer, radio show host, author, and host of award-winning television series Bizarre Food franchise among others. He is a four-time James Beard Award winner for his television shows. He has received many Emmy nominations and won for The Zimmern List.He is the author of several books for all ages about bizarre foods as well as an adventure book for middle school students.  Currently, Andrew is on The Outdoor Channel's series, Field to Fire.InfoAndrew's Websitehttps://andrewzimmern.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys talk about the word “journey.” Don't stop believin'.The ConversationThe Restaurant Guys talk with Rollie Wesen about his work at the Jacques Pépin Foundation and how the JPF lifts up individuals through supporting community and virtual culinary education. Rollie comments on how learning cooking techniques can not only improve one's health, but prevent disease and extend one's life. The Inside TrackThe Guys were thrilled to re-launched their podcast with Jacques Pépin and were so glad to start off his 90 for 90 campaign that Rollie and the JPF are orchestrating. “ We're currently in the midst of a national campaign, our 90 for 90 campaign because Jacques is going to turn 90 years old in this upcoming December, which is amazing and we're so happy to still have him with us. But for anybody who wants to celebrate him or feels like they've learned something from him or they want to give back just a little bit for everything that Jacques has given them over the years, there's dinners being hosted all across the country at our, at great restaurants,” Rollie Wesen on The Restaurant Guys Podcast 2025BioDr. Rollie Wesen is the Executive Director of the Jacques Pépin Foundation (JPF) and an assistant professor at Johnson & Wales University (JWU) in Providence, Rhode Island. After 20 years of professional cooking experience, including stints at Michelin-starred restaurants in London and France, eight years in New York City, and as a banquet chef for Hyatt Hotels & Resorts, chef Wesen joined the faculty at JWU in 2011. With his wife, Claudine Pépin, and father-in-law, Jacques, he co-founded the JPF in 2016. The JPF advances Jacques Pépin's love of culinary arts and teaching through video recipe production and curriculum development, expanding education and training for all. The foundation supports culinary education for many communities through many channels, with a particular focus on workforce development in community based culinary training networks.InfoOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

 This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe herehttps://www.buzzsprout.com/2401692/subscribeThis is a Vintage Selection from 2005The BanterThe Guys discuss the inequities in Father's Day and Mother's Day as well as pairing strawberries with the perfect sparkling wine. The ConversationThe Restaurant Guys want to speak with writer Sam Gugino after reading his fantastic article about coffee. They talk about its journey from farm to roasting to brewing. After his deep dive, Sam shares five criteria for making the best coffee. The Inside Track The Guys chat with Sam about quality coffee and, in typical Restaurant Guys fashion, they don't choose the lesser variety.Sam: There are actually two basic different kinds of coffee, Robusta and Arabica. The robusta, the cheap stuff that goes into the cans and supermarkets, actually has more caffeine than the more expensive stuff. So if you really want that caffeine jolt, get the cheap stuff.Mark: I'd rather have two cups of something good. Is that okay? Sam Gugino on The Restaurant Guys Podcast 2005InfoSam's websitehttps://www.samcooks.com/(Sadly, the coffee article is no longer available)Sam's newest book (2025)Eat! You'll Get Hungry, A Family Food SagaBy Sam Gugino On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys talk about a new trend: concierge for teens.The ConversationThe Restaurant Guys catch up with traveling writer Michael Stern who searches for our country's best roadside restaurants. They discuss the finest dishes he's encountered and where he finds the best (and worst) places.The Inside TrackThe Guys often road trip through the U.S. and were thrilled to hear Michael and his wife Jane's theory about a pillar of American cuisine: barbecue. Here is their tip on finding the best places.“ Jane and I, in fact, developed a whole theory. It's the pigs plus Jesus theory of barbecue. When you're in the deep south, if you go into a barbecue parlor and see a lot of religious iconography on the wall, chances are very good the barbecue is gonna be excellent,” Michael Stern on The Restaurant Guys Podcast 2005BioMichael and his wife Jane were trailblazing guides for over 40 years. After meeting at Yale, where they came to study art, they began a collaboration that has yielded over forty books including New York Times best sellers Elvis World and The Encyclopedia of Bad Taste. Michael is co-creator of roadfood.com – the first website to feature photography. In 1992, Jane and Michael Stern were inducted into the Who's Who of Food and Beverage in America for their pioneering work discovering regional food. Michael was an editor at Gourmet Magazine for 17 years. The monthly column he and Jane Stern wrote won three James Beard journalism awards. He was a contributing editor to Saveur Magazine from 2010 to 2015. For ten years the Sterns were regular weekly guests on the Public Radio show, The Splendid Table. In 2016 the Smithsonian Institution acquired the Jane & Michael Stern Roadfood collection for its permanent archives.InfoMichael & Jane's bookRoad Food 17th EdBy Jane and Michael SternRoadfoodhttps://roadfood.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys provide suggestions on what restaurants should do if they don't have a pastry chef. Mark points out why you should not take dieting tips from Francis.The ConversationThe Restaurant Guys are *on location* with chef James London of Chubby Fish. They talk about the operations and dining experience of his jewel-box restaurant and how dock-to-table benefits everyone…except the fish.The Inside TrackThe Guys dined at James' place the night before this podcast and were blown away by the meal! They also marveled at the wonderful blend of southern hospitality and northern hustle. “ When you go in and you see a service at Chubby Fish, it's almost like watching ballet. It is the way that they spin and they dance and work with each other seamlessly,” James London on The Restaurant Guys Podcast 2025BioJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Once he graduated College of Charleston he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James worked with Chef Josh Dechellis before becoming the Executive Chef at Niko in Soho.After his time in New York, James went west to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually returned to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.InfoChubby Fish, Charleston, SChttps://www.chubbyfishcharleston.com/Life Raft Treats “Not Fried Chicken” Ice Cream on Goldbellyhttps://www.goldbelly.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

FYI announces the season 2 premiere of "Wild Game Kitchen" beginning Saturday, May 3 at 9PM ET/PT with back-to-back episodes, as part of the Home.Made.Nation multiplatform lifestyle programming block. Starring Emmy- and four-time James Beard Award-winning TV personality and chef Andrew Zimmern, 20 all-new episodes will explore the art of creating easy and delicious meals while cooking wild food over open flame."I love 'Wild Game Kitchen.' It's a fun, fast paced, culture dive into a cooking genre that's a jumping off point for curious exploration of ingredients, techniques and wild fire fun. And all the recipes can be made with conventional proteins too. I really believe this is the best cooking show out there," said Andrew Zimmern.In each half hour episode, "Wild Game Kitchen" will follow Zimmern as he demystifies preparing game meat and fish and provides tips for sourcing, butchering, and preparing meals with non-traditional or often overlooked proteins. With recipes that span across seafood including mackerel, squid and snapper to game meat like wild boar, elk, and bison to poultry such as guinea hen, quail and pigeon, Zimmern is an expert in showcasing how stunning dishes can be created from a wide variety of ingredients. Bringing in culinary influences from across the globe, each episode showcases one protein and how it can be the star of any table."Wild Game Kitchen" is produced by Intuitive Content. Executive producers for Intuitive Content are Andrew Zimmern, Patrick Weiland, Patrick McMahill and Jason Wallace.Series will be available on demand and to stream on the FYI App and fyi.tv

FYI announces the season 2 premiere of "Wild Game Kitchen" beginning Saturday, May 3 at 9PM ET/PT with back-to-back episodes, as part of the Home.Made.Nation multiplatform lifestyle programming block. Starring Emmy- and four-time James Beard Award-winning TV personality and chef Andrew Zimmern, 20 all-new episodes will explore the art of creating easy and delicious meals while cooking wild food over open flame."I love 'Wild Game Kitchen.' It's a fun, fast paced, culture dive into a cooking genre that's a jumping off point for curious exploration of ingredients, techniques and wild fire fun. And all the recipes can be made with conventional proteins too. I really believe this is the best cooking show out there," said Andrew Zimmern.In each half hour episode, "Wild Game Kitchen" will follow Zimmern as he demystifies preparing game meat and fish and provides tips for sourcing, butchering, and preparing meals with non-traditional or often overlooked proteins. With recipes that span across seafood including mackerel, squid and snapper to game meat like wild boar, elk, and bison to poultry such as guinea hen, quail and pigeon, Zimmern is an expert in showcasing how stunning dishes can be created from a wide variety of ingredients. Bringing in culinary influences from across the globe, each episode showcases one protein and how it can be the star of any table."Wild Game Kitchen" is produced by Intuitive Content. Executive producers for Intuitive Content are Andrew Zimmern, Patrick Weiland, Patrick McMahill and Jason Wallace.Series will be available on demand and to stream on the FYI App and fyi.tvBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Supper clubs are deeply ingrained in Wisconsin culture. They play a big role in not just the state’s dining scene, but our social fabric as a community hub. The organization GENYOUth used this concept as a theme for its exclusive Taste of the Draft event to inspire the community to fight against child hunger. Globally recognized Chef Andrew Zimmern was one of the famous faces at the event. Yes, he’s serving up some excellent cuisine, but he’s also deeply passionate about fighting child hunger.See omnystudio.com/listener for privacy information.

CarneyShow 04.21.25 Andrew Zimmern, Johnathan Frakes, Rob Silverstein, Steven Roberts, Paul Kopsky by

FYI announces the season 2 premiere of "Wild Game Kitchen" beginning Saturday, May 3 at 9PM ET/PT with back-to-back episodes, as part of the Home.Made.Nation multiplatform lifestyle programming block. Starring Emmy- and four-time James Beard Award-winning TV personality and chef Andrew Zimmern, 20 all-new episodes will explore the art of creating easy and delicious meals while cooking wild food over open flame."I love 'Wild Game Kitchen.' It's a fun, fast paced, culture dive into a cooking genre that's a jumping off point for curious exploration of ingredients, techniques and wild fire fun. And all the recipes can be made with conventional proteins too. I really believe this is the best cooking show out there," said Andrew Zimmern.In each half hour episode, "Wild Game Kitchen" will follow Zimmern as he demystifies preparing game meat and fish and provides tips for sourcing, butchering, and preparing meals with non-traditional or often overlooked proteins. With recipes that span across seafood including mackerel, squid and snapper to game meat like wild boar, elk, and bison to poultry such as guinea hen, quail and pigeon, Zimmern is an expert in showcasing how stunning dishes can be created from a wide variety of ingredients. Bringing in culinary influences from across the globe, each episode showcases one protein and how it can be the star of any table."Wild Game Kitchen" is produced by Intuitive Content. Executive producers for Intuitive Content are Andrew Zimmern, Patrick Weiland, Patrick McMahill and Jason Wallace.Series will be available on demand and to stream on the FYI App and fyi.tvBecome a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Catch season 2 of Wild Game Kitchen on FYI Network!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Check out the new show, Wild Game Kitchen, on FYI TV.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Andrew Zimmern by 102.9 The Hog

Welcome back to Pizza Quest,Our guests this week are the co-hosts of the popular Pizza Pod Party Podcast, Arthur Bovino and Alfred Schulz. They recently completed their first season of 52 episodes with a star-studded roster of  guests including Mo Rocca, Andrew Zimmern, Tony Dukoupil, Guy Raz ("How I Built This"), Candace Bushnell (yes, who wrote "Sex in the City"), George R.R. Martin ("Game of Thrones," anyone?), Susan Orlean ("The Orchid Thief" and way more), Scott Wiener (my go-to guy when it comes to everything pizza), and many others who you will hear about in this lively conversation. Their podcast is about gathering interesting people together with pizza as the means to get them there. The guys tell us about their upcoming Season Two and all about their other projects and whether there will be a new Best 100 Pizzerias List in the coming year (that's Arthur's baby, for those who didn't already know). It all happens here, on Pizza Quest.

You know him from his voyages around the world, showcasing (and eating) staples from every culture on the planet, and now Andrew Zimmern is here in South Beach demonstrating the kind of open heart it takes to do that work. From childhood hardship, to devastating addiction, into incredible ambition and drive, Andrew describes his journey and the presence of food along his way. He details the start of Bizarre Foods, his experience traveling and learning… and of course Andrew talks about his friendship with Anthony Bourdain, their shared mission through their shows, and Anthony's legacy. In the past, Andrew has been open about the depths of his addiction, but with Dan, he explains in new light the lengths he went to support it. Andrew also explains why he's so vocal about his journey and the incredible benefits sober life has given him since he got clean.  TRIGGER WARNING: This episode contains discussion of substance abuse, addiction, mental health struggles and self harm. If you or someone you know are struggling with thoughts of self harm, you can get help by calling 988 for the national Suicide and Crisis Lifeline. Learn more about your ad choices. Visit podcastchoices.com/adchoices

You know him from his voyages around the world, showcasing (and eating) staples from every culture on the planet, and now Andrew Zimmern is here in South Beach demonstrating the kind of open heart it takes to do that work. From childhood hardship, to devastating addiction, into incredible ambition and drive, Andrew describes his journey and the presence of food along his way. He details the start of Bizarre Foods, his experience traveling and learning… and of course Andrew talks about his friendship with Anthony Bourdain, their shared mission through their shows, and Anthony's legacy. In the past, Andrew has been open about the depths of his addiction, but with Dan, he explains in new light the lengths he went to support it. Andrew also explains why he's so vocal about his journey and the incredible benefits sober life has given him since he got clean.  TRIGGER WARNING: This episode contains discussion of substance abuse, addiction, mental health struggles and self harm. If you or someone you know are struggling with thoughts of self harm, you can get help by calling 988 for the national Suicide and Crisis Lifeline. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Celebrity Chef Andrew Zimmern joins the G-Bag Nation live from Super Bowl Radio Row full 485 Fri, 07 Feb 2025 00:33:54 +0000 eNo9GgaSOFq19dEiNdJM0vcrmnDBXeFa nfl,dallas cowboys,sports GBag Nation nfl,dallas cowboys,sports Celebrity Chef Andrew Zimmern joins the G-Bag Nation live from Super Bowl Radio Row The G-Bag Nation - Weekdays 10am-3pm 2024 © 2021 Audacy, Inc. Sports False https://p

Live from Media Row in New Orleans, Chef and TV personality Andrew Zimmern joins Cofield & Company to rate New Orleans as an American food destination, talk about his involvement with the fight against childhood hunger with the 'Taste of the NFL,' and give his thoughts on the best and worst built stadiums in the NFL. Former Las Vegas Raider and current Green Bay Packers' running back, Josh Jacobs joins Cofield & Co. to talk about his transition from living in Las Vegas to Green bay, Wisconsin and share the background story of his decision to not re-sign with the Las Vegas Raiders. Warren Sapp walking off an interview during Media Row over a question about Micah Parsons.

2nd hour of the G-Bag Nation: NFL TE Todd Heap joins the Nation live from Super Bowl Radio Row; Celebrity Chef Andrew Zimmern joins the Nation full 1669 Thu, 06 Feb 2025 23:10:30 +0000 8Ug9SU05KOhuw7sQjyEf16VpPIaohehu sports GBag Nation sports 2nd hour of the G-Bag Nation: NFL TE Todd Heap joins the Nation live from Super Bowl Radio Row; Celebrity Chef Andrew Zimmern joins the Nation The G-Bag Nation - Weekdays 10am-3pm 2024 © 2021 Audacy, Inc. Sports

(0:20:00) Darren Woodson, Former Cowboys DB (0:45:00) Brian Asamoah, Vikings Linebacker (1:00:00) Dante Hall, Former NFL WR (1:15:00) Andrew Zimmern, Chef & TV Host (1:40:00) Thurman Thomas, Hall of Fame NFL RB (2:00:00) Jermichael Finley, Former Texas & Packers TE (2:12:00) Zach Gelb, Innfinity Sports (2:35:00) Dylan Stewart, South Carolina EDGE Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's show, Scoot and Ian ring in the 4th day of coverage from Radio Row at the Morial Convention Center talking food, football, and slime covered hats before welcoming in Tom Cooper, VP, Public Sector for NoTraffic, to tell us how New Orleans is using AI to better handle traffic congestion and pedestrian foot traffic for cities hosting large events like New Orleans is and will be. Later on, we connect with a red-hot duo in Bob Fescoe and Dusty Likins from Fescoe & Dusty on The Fan 96.5 in Kansas City, to tell us all about how Taylor Swift has become a favorite of fans in KC and why Nola might just be the best place to host a Super Bowl. After that, Scoot sits down with celebrity chef, Andrew Zimmern, to tell us about Taste of the NFL, a foundation that brings together top NFL players and legends, celebrity chef, and 1,500 football and foodie fans alike for one great cause: tackling hunger and food insecurity in youth across America.

This hour, Scoot and Ian dive into some texts from listeners about why some places cannot use the name Super Bowl and have to come up with other ways to refer to the game before hearing from a 1-on-1 that Scoot had earlier today where he caught up with Eagles Offensive Coordinator and possibly the next Head Coach of the Saints, Kellen Moore, before being joined by celebrity chef, Andrew Zimmern, here to discuss his effort for Taste of NFL, an effort to fight food insecurity and hunger in the youth of America, and we hear Scoot's Monday night interview with a hardcore Philly fan who may, or may not, break some stuff if the Eagles come out on top this Sunday.

Scoot connects with Celebrity Chef, Taste of NFL, Andrew Zimmern, to discuss their purpose-driven culinary experience to raise awareness and funds to tackle hunger and food insecurity in youth across America, how dealing with child hunger is a simple, not red or blue issue, what people can do to help fight hunger, if he's had anything crazy to eat down in New Orleans, and more!

Andrew Zimmern and Dan are going to be working together on some events for the South Beach Wine & Food Festival, but before they do, he joined the show to discuss how he found a career in food AND television, some of his favorite Bizarre Foods experiences, and, naturally, how he ended up with several nutsacks in his home as a proverbial trophy of the animal balls he has eaten. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The holidays are often an excuse to eat more cookies than any other time of year. Many people have family traditions where they gather to make sweet treats. Zoë François may have your next cookie recipe.Minnesota baker Zoë François is known to many online as Zoe Bakes. She has more than 400,000 followers on Instagram and also a Max (former HBO) show with Minnesota chef Andrew Zimmern. She is the author of three cookbooks, including her most recent book, “Zoe Bakes Cookies.” And you can meet her on Monday for a holiday cookie event at Graze Food Hall in Minneapolis.Zoe joined MPR News host Nina to talk about her cookbook full of 75 cookie, bar and brownie recipes.

Andrew Zimmern is likely best known to the general public for his Travel Channel shows “Bizarre Foods with Andrew Zimmern” and his Emmy-winning “The Zimmern List” But that's just scratching the surface. He's a renowned chef with bestselling books, media companies, shows, retail products, a retail food line and so much more. On February 13, Zimmern is set to speak at the Addiction and Recovery Lecture Series at Horry-Georgetown Technical College. He's been sober since 1992 and remains active in the recovery and mental health communities. He serves on the boards of several recovery organizations. Roger has been covering series founder and organizer Casey King for many years and on various platforms. We also spoke to him on this podcast. The 2025 Addiction and Recovery Lecture series is installment number 18. Unfortunately, this will be the last. Casey's wrapping things up and will also be retiring next year. For more information about the series, click HERE. We were thrilled to have Chef Zimmern on the show: SHOW NOTES: 0:00 - "What Might Have Been" by Chris Yale 3:42 - Greetings and about the song 4:12 - Casey King / HGTC Addiction and Recovery Lecture Series / 18th and final installment / Casey's longstanding goals for the program 5:16 - More about the series / Louis Gossett, Jr. / Craig T. Nelson / Mackenzie Phillips / Dr. Drew Pinsky / Paul Williams / Art Alexakis / Danny Trejo / Tom Arnold 5:55 - Dr. Kevin McCauley (February 20) / Casey King (February 27) / Andrew Zimmern (February 13)  6:34 - Andrew Zimmern introduction 7:20 - Welcome, Chef / Myrtle Beach / Making television around the world / Thoughts about Myrtle Beach presentation 11:10 - Early life in culinary / Cooking in NYC  13:52 - Years of promise / Europe and Asia trips / Talent and culinary proficiency / Leading a double life 15:39 - More NYC / Anne Rosenzweig and Arcadia / Rakel (Thomas Keller and Serge Raoul) / Cooking in Venice / Grand Cafes / Quality and Speed, 1980s  18:26 - Work all day, party all night / Dangerous places / Addiction trajectory 20:24 - Descent into homelessness 23:18 - Asking for help / Final intervention 1992 / Hazelden  25:37 - Success after recovery / The gift of serenety / "Walking through the work" / Emotional and physical sobriety  32:30 - The steps and service work / Being of service / Life on life's terms 38:47 - Mental health and mental health awareness / C-Cap / Anxiety and Depression in culinary / Talking to others  40:06 - Empathy in the workplace / Co-regulation / Listening  27:26 - Final thoughts / Practicing solutions / Work-in-progress / Call one person / The importance of asking for help Resources:  Suicide and Crisis Lifeline: Call or text 988 Substance Abuse and Addiction Hotline: 1-844-289-0879  Alcoholics Anonymous: www.aa.org 

This is a Vintage selection from 2007.The BanterThe Guys discuss Francis' upcoming trip to the land of  prairie butter and why you want to know how to use it. The ConversationThe Restaurant Guys welcome famed food writer and television personality Andrew Zimmern. He tells some wild tales of the foods and animals he has encountered, but the scariest story of all took place in Dai's House of Unique Stink. The Inside ScoopThe Guys get a kick out of Andrew's brazen culinary adventures and his television antics.“When the first line in the recipe is quarter your moose head and boil it in four gallons of water, you've got an interesting recipe,” Andrew Zimmern on The Restaurant Guys Podcast 2007BioAndrew Zimmern is a chef, food writer, radio show host, author, and host of award-winning television series Bizarre Food franchise among others. He is a four-time James Beard Award winner for his television shows. He has received many Emmy nominations and won for The Zimmern List.He is the author of several books for all ages about bizarre foods as well as an adventure book for middle school students.  Currently, Andrew is on The Outdoor Channel's series, Field to Fire.InfoAndrew's Websitehttps://andrewzimmern.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Chefs Andrew Zimmern and David Chang are big fans of convenience stores and their food offers. At the NACS Show, they shared their passion for food and how c-stores can continue to elevate their foodservice to stand out among the competition. And they loved visiting the Expo! Hosted by: Andrew Kintigh, Corporate Chef, Casey's About our Guests: Chef Andrew Zimmern Andrew is an Emmy-winning and four-time James Beard Award-winning chef, TV personality, writer and social justice advocate. A star of cooking shows on Travel Channel and The Food Network and currently the host of two shows on the Magnolia Network, Zimmern has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Chef David Chang David is founder of the Momofuku restaurant group and Majordomo Media. Since opening his first restaurant, Momofuku Noodle Bar, in 2004, he has been recognized as GQ's Man of the Year and a Time 100 honoree. David also is the host of The Dave Chang Show podcast and three documentary series: “Ugly Delicious,” “Breakfast, Lunch, and Dinner,” and “The Next Thing You Eat.” His cookbooks and memoir are New York Times bestsellers. In 2019, he opened a convenience store called Peach Mart in New York City.

Summary: In this episode, we welcome renowned chef and TV personality Andrew Zimmern. We discuss the intersection of hunting, fishing, and cooking, exploring cultural perspectives on wild foods and the importance of outdoor experiences. Zimmern shares personal stories from his adventures worldwide, emphasizing the value of utilizing every part of the animal and the lessons learned from nature. Andrew discusses the importance of understanding the relationship between an animal's diet and its flavor, the joy of cooking wild game, and the need for a more integrated approach to food systems that includes foraging and wild edibles. Zimmern emphasizes the civic responsibility of addressing food issues and the role of the outdoor community in conservation efforts. Justin and Andrew discuss the intersection of food security, wildlife management, and community involvement. They explore how hunting and foraging can address food insecurity, the importance of managing wild game populations, and the culinary potential of wild foods. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices - Join our Pig Camp with Us and Hank Shaw! Guest: Andrew Zimmern is a chef, hunter, angler, writer, Emmy-winning and four-time James Beard Award-winning TV personality and social justice advocate. As the creator and host of the Bizarre Foods franchise, Andrew Zimmern's Driven by Food, MSNBC's What's Eating America, Magnolia Network's Emmy-nominated Family Dinner, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Lately, he has been promoting the importance of wild food through his show Andrew Zimmern's Wild Game Kitchen on the Outdoor Channel. Instagram YouTube Spilled Milk Field to Fire Show Takeaways: Andrew Zimmern emphasizes the importance of cultural acceptance through food. Hunting and fishing provide valuable life lessons and experiences. The connection to nature is increasingly important in modern society. Experiences in the outdoors can be more valuable than the catch itself. Cultural dissonance can arise from differing perspectives on hunting and food. Every part of the animal should be utilized in cooking and culture. Outdoor experiences foster appreciation for nature's beauty and lessons. The thrill of the hunt is often about the experience, not just the outcome. Modern society's convenience-driven culture can lead to a disconnection from nature. Personal stories from the outdoors create lasting memories. The odds of encountering the same squirrel multiple times are incredibly low. Chapters: 00:00 Introduction to Wild Game and Culinary Adventures 02:59 Andrew Zimmern: A Culinary Journey 05:51 The Intersection of Hunting, Fishing, and Cooking 09:12 Cultural Perspectives on Hunting and Foraging 12:01 Experiences in the Amazon and Cultural Dissonance 14:55 The Value of Outdoor Experiences 18:10 Hunting Adventures Across Continents 20:56 The Thrill of the Hunt and Nature's Lessons 24:03 Reflections on Modern Society and Nature 27:00 Personal Stories and the Joy of the Outdoors 34:01 The Unlikely Squirrel Encounter 35:01 From Hunt to Kitchen: The Full Circle of Food 36:42 The Art of Fishing: Timing and Technique 38:37 The Delicacy of Sheep's Head Fish 40:06 Wild Hogs: The Importance of Diet 41:58 The Flavor Profiles of Game Meat 44:37 Hunting Preferences: Quality Over Quantity 46:06 The Quest for Moose: A Culinary Adventure 51:21 Integrating Wild Edibles with Game 55:09 Foraging: The Connection Between Nature and Cuisine 01:01:15 The Civic Responsibility of Food Systems 01:07:01 Food Security and Community Solutions 01:10:55 Wild Game Management and Community Involvement 01:12:15 Culinary Exploration of Wild Foods 01:20:43 Advocacy for Hunger Awareness and Community Action Learn more about your ad choices. Visit megaphone.fm/adchoices

Andrew Zimmern knew from a young age he wanted a career in food. After attending The Dalton School and Vassar College, he cooked in New York City restaurants for Anne Rosenzweig, Joachim Splichal and Thomas Keller, amongst others. Andrew helped open and run a dozen restaurants, and at the same time was also an addict spiraling out of control. After a year spent living on the streets, an intervention by close friends brought him to the Hazelden Foundation in Minnesota. Transforming his life around sobriety, Andrew took a job washing dishes at Minneapolis' Café Un Deux Trois. In 1992, he was named executive chef and during his six-year tenure, turned Un Deux Trois into an awarded, national caliber restaurant. An Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and teacher, Andrew Zimmern is regarded as one of the most knowledgeable personalities in the food world. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food and Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with the MSNBC series What's Eating America. His latest series, Family Dinner, airs on Chip & Joanna Gaines' Magnolia Network and steams on Discovery+.   HELP SUPPORT OUR FIGHT AGAINST ADDICTION. DONATE HERE: https://www.patreon.com/theaddictionpodcast   PART OF THE GOOD NEWS PODCAST NETWORK. AUDIO VERSIONS OF ALL OUR EPISODES: https://theaddictionpodcast.com CONTACT US: The Addiction Podcast - Point of No Return theaddictionpodcast@yahoo.com Intro and Outro music by: Decisions by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100756 Artist: http://incompetech.com/

Jason DeRusha talks with Celebrity Chef Andrew Zimmern about what attracts him to the Minnesota State Fair every year, what would make it a ton better, what he wants to see more of, are folks getting priced out and more. 

This hour Jason DeRusha is joined by Celebrity Chef Andrew Zimmern and the host of The Huddle Dave Schwartz.

Claire, Zac and Spike chat with Chef Andrew Zimmern Check out Chef Andrew Zimmern here: https://andrewzimmern.com Check out Zac's High Desert Sauce Co here: https://hdsauceco.com Check out Claire's Butterfly Bakery of Vermont Hot Sauces here: https://butterflybakeryvt.com Check out Irish Spike's Unique Hot Sauces and Vandal Pepper Sauces here: http://www.saucecult.com Flavor. Balance Heat is brought to you by http://SCOVILLED.com   Social Media: Website: https://www.flavorbalanceheat.com Instagram: instagram.com/flavorbalanceheat Facebook: facebook.com/flavorbalanceheat TikTok: Tiktok/@flavorbalanceheat Spotify: https://open.spotify.com/show/0Eh5QDyqDuukRLEgloxTzb Apple Podcast: https://podcasts.apple.com/us/podcast/flavor-balance-heat/id1705325504 Amazon Music: https://music.amazon.com/podcasts/8296b083-d073-4e95-8175-b15c1562d002 iHeartRadio: https://iheart.com/podcast/122256621 Player FM: https://player.fm/series/3507574 Listen Notes: https://lnns.co/3pLFVoA_iaj Podchaser: www.podchaser.com/podcasts/flavor-balance-heat-5460055 Boomplay: https://www.boomplaymusic.com/podcasts/76335

Claire, Zac and Spike chat with Chef Andrew Zimmern Check out Chef Andrew Zimmern here: https://andrewzimmern.com Check out Zac's High Desert Sauce Co here: https://hdsauceco.com Check out Claire's Butterfly Bakery of Vermont Hot Sauces here: https://butterflybakeryvt.com Check out Irish Spike's Unique Hot Sauces and Vandal Pepper Sauces here: http://www.saucecult.com Flavor. Balance Heat is brought to you by http://SCOVILLED.com   Social Media: Website: https://www.flavorbalanceheat.com Instagram: instagram.com/flavorbalanceheat Facebook: facebook.com/flavorbalanceheat TikTok: Tiktok/@flavorbalanceheat Spotify: https://open.spotify.com/show/0Eh5QDyqDuukRLEgloxTzb Apple Podcast: https://podcasts.apple.com/us/podcast/flavor-balance-heat/id1705325504 Amazon Music: https://music.amazon.com/podcasts/8296b083-d073-4e95-8175-b15c1562d002 iHeartRadio: https://iheart.com/podcast/122256621 Player FM: https://player.fm/series/3507574 Listen Notes: https://lnns.co/3pLFVoA_iaj Podchaser: www.podchaser.com/podcasts/flavor-balance-heat-5460055 Boomplay: https://www.boomplaymusic.com/podcasts/76335

The creator, host, and star of numerous highly popular food television, web, and radio shows, Andrew Zimmern is a celebrity chef, an Emmy Award winner, and the recipient of four James Beard Awards. Andrew joins Adam to share his journey and his best lessons and advice. Andrew and Adam discuss a wide range of topics, including attaining greatness, navigating a nonlinear path to success, resilience, humility, leadership, and more.  

We're excited to introduce you to Esther McIlvain, Vice President of Marketing & Communications at Hawkers Asian Street Food, a favorite local restaurant (that has now expanded to 7 states!). In this episode, Esther and Cassie chat through the essentials for restaurant marketing on a local and national level (including Esther's tried and true "hourglass strategy"), and how infusing hospitality into your brand can make a huge impact with your ideal consumer. About Esther + Hawkers Asian Street Food: Esther McIlvain is the Vice President of Marketing & Communications at Hawkers Asian Street Food, a restaurant concept serving authentic Asian street food in an experience-driven environment, with a focus on small, shared plates. Headquartered in Orlando, Fla., Esther oversees all aspects of marketing, brand, social media, and public relations for 15 restaurant locations spanning seven states. After graduating from the University of Florida with a B.S. in Public Relations, Esther continued her career in publicity working with top brands and personalities like Andrew Zimmern, Guy Fieri, Thomas Keller, Cholula, Del Frisco's, and more. Her passion for storytelling led her to represent clients spanning several industries including restaurants, CPG, destinations, and personalities, before beginning her journey at Hawkers in 2018. Hawkers Asian Street Food has been named an eight-time Inc. 5000 winner, one of Central Florida's fastest-growing businesses, and is among Central Florida's top 100 privately held companies. Hawkers also received its first Michelin Guide Recommendation in 2022 and has maintained the esteemed honor ever since. In addition to leading brand at Hawkers, Esther is also an active board member for the Central Florida Zoo & Botanical Gardens. Connect with Esther on LinkedIn Follow along with Hawkers Asian Street Food: Instagram | Facebook ____ Say hi! DM us on Instagram and let us know which bonus episodes you're excited for - we can't wait to hear from you! Please also consider rating the show and leaving a review, as that helps us tremendously as we move forward in this Marketing Happy Hour journey and create more content for all of you. ⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our FREE MHH Insiders online community to connect with Millennial and Gen Z marketing professionals around the world!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Get the latest from MHH, straight to your inbox: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our email list!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow MHH on Social: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/marketinghappyhour/support

In this episode, Scott sits down with culinary icon Andrew Zimmern. Over the course of the conversation, they dive into Andrew's journey from his early passion for food, his beginnings in radio, and his eventual success as a household name in the culinary world with his TV show, Bizarre Foods. Andrew also discusses meeting the legendary Anthony Bourdain, his early music memories, and his struggles with homelessness and drug addiction. Finally, the interview ends with Andrew sharing his top 5 food cities, highlighting the places around the world that have impressed him the most.Tune in for an inspiring and entertaining conversation with a culinary legend!0:35 – Andrew's career beginnings2:55 – Andrew's early passion for food 4:56 – Homelessness and drug addiction 9:18 – The success of Bizarre Foods 12:47 – Music discussion16:37 – Meeting Anthony Bourdain24:00 – Top 5 food cities 33:05 – Anthony Bourdain Singapore story/hidden gems in NYC  This episode is sponsored by Magic Mind! They have a limited offer you can use now, that gets you up to 48% off your first subscription or 20% off one time purchases with code LIPPS at checkout. You can claim it at: https://www.magicmind.com/lipps

Host Bob St.Pierre is joined by Yia Vang, a Hmong American chef, restaurant owner, and host of Outdoor Channel's television show “Feral.” Vang talks about growing up as a small game hunter, going on his first pheasant hunt in Wisconsin, and his perspective on the Hmong “balanced” approach to food. Episode Highlights: • Vang talks about his journey from college to chef and food truck operator to the owner of a new restaurant, Vinai, in Minneapolis. • Vang also explains how Andrew Zimmern's producers “discovered” him, which led to “Feral.” • WATCH Vang make pheasant fried rice, which is featured in the new PF & QF Upland Bird Hunting Super issue. onX Hunt is a proud supporter of Pheasants Forever and Quail Forever and they want to thank everyone who gives back to the birds we all love to hunt and the places they call home. Click this link to get a free month of onX Hunt and then use code PFQF to get 20% off, and a portion will go back to supporting Pheasants Forever and Quail Forever's wildlife habitat mission.

TV travel icon Andrew Zimmern joins the podcast to help us uncover authentic experiences in an Instagram world.

You know Andrew Zimmern as a world-class chef. But he's also a producer behind a 3-part PBS docuseries that hopes to leave viewers "hopeful and inspired about a plentiful and sustainable future for our planet." 

Hour 3: Jason and Laura talk about gendered language. Then on the DeRush-Hour: finally, Zelda is the lead! And then Andrew Zimmern joins the show to talk about the new 3-part PBS docuseries he helped produce called "Hope in the Water"

On this podcast episode, Kaitlin Leung co-founder of the family business @thewoksoflife share her experience and tips on how to start a successful family business. Since its founding in 2013, The Woks of Life has become the #1 online resource for approachable, creative, authentic Chinese recipes in English. Through their popular recipe site and diverse social media community, Bill, Judy, Sarah and Kaitlin Leung share inspiring recipes and their family's culinary genealogy with millions of home cooks. With the debut of their highly-acclaimed, New York Times bestselling cookbook The Woks of Life: Recipes to Know and Love from a Chinese American Family in 2022, the family has served up even more of their sought-after recipes and culinary stories to hungry fans and new audiences. The Leungs have been featured in numerous press outlets, including Magnolia Network's Family Dinner with Andrew Zimmern, Food Network's Family Meal, as well as Bon Appetit, Good Morning America, NPR, The New York Times, and many more. WHAT KAITLIN DISCUSSED: 1. the story behind the founding of The Woks of Life and how their family business journey began in 2013 2. What inspired her family to focus specifically on providing approachable, creative, and authentic Chinese recipes in English 3. How they manage the dynamics of working together as a family in a business setting 4. How they leveraged their popular recipe site and social media community to grow their family business and connect with millions of home cooks 5. Key factors that contribute to the longevity and sustainability of a family-run business AND SO MUCH MORE HOW TO KEEP UP WITH KAITLIN AND HER FAMILY: Via their website: https://thewoksoflife.com/ On Instagram: https://instagram.com/thewoksoflife ❤ Get the best-selling Clever Girl Finance Books: clevergirlfinance.com/books ❤ Get access to 30+ free courses, worksheets, savings challenges, and our favorite banking resources: clevergirlfinance.com/course-packages/ ❤ Read the Clever Girl Finance Blog: clevergirlfinance.com/blog ❤ Follow us on Instagram: instagram.com/clevergirlfinance

I love watching travel and cooking shows, so if there's a show that combines the two, I'm hooked. If you are familiar with the names Phil Rosenthal, Guy Fieri and Andrew Zimmern, then you know what I'm talking about.  Traveling, eating tasty food, and meeting intriguing people is a combination my heart longs for. I've often mentioned to Alan that if I were to have an alternate universe job, I would be the host of Somebody Feed Phil (I guess Phil would have to find his own new job). _________________________________________________Follow Gem on Instagram and grab a copy of her new book Hold That Thought. You can also join her in the Replenish Community.

(May 7, 2024 - Hour One)9:14pm - HATERS of me!!! Hold on to your shorts because tonight I have Malcom Reed on the show AND he's going to be "on location" somewhere in Georgia. Before you start sending me the email, I sent Malcom a whole sound kit to ensure that he sounds like a million bucks...maybe even 2 million bucks! So, unless the Wi-Fi in the hotel craps out, we've done what we could on our end. So, we will talk about why he's out of town, a few of his new recipes and what he thinks about really not cooking at MIM this month.9:35pm - After Malcom, I have reloaded one of the most famous people to have ever appeared on this show, a man who was ALMOST showed up in January but it technically wasn't allowable by me, but he's back for another round. Andrew Zimmern comes on for the first time and we will talk about his latest season of Wild Game Kitchen and much more.The BBQ Central Show SponsorsWinners Products  Schwank Gills ­ Use promo code BBQCENTRAL and get $150 OFFPrimo GrillsPitts & Spitts BBQ Pits - Use "charcoalcentral" at checkout for $150 Off Charcoal GrillsBig Poppa Smokers – Use promo code “REMPE” for $10 off your purchase of $50 or more!FireboardCookin PelletsFamous Dave's All Star BBQ SeriesPit Barrel CookerFranklin BBQ PitsThe Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"JRE Tobacco – Makers of the Aladino (and other) line of premium cigars!Micallef Cigars – Premium Hand Rolled Cigars