Podcast appearances and mentions of Andrew Zimmern

This is a Vintage Selection from 2006The BanterThe Guys talk about a big change in NYC restaurant ownership as well as the implications of invasive grass.The ConversationThe Restaurant Guys welcome William Alexander to hear about the trials of being a home gardener and the shocking realization that his home-grown tomatoes cost him $64. The Inside TrackThe Guys have an amusing conversation with Bill discussing the battles with deer, groundhogs and the neighbor's cat.Bill: My latest battle was with the neighbor's cats who insisted on peeing on my organic lettuce. Mark:  That's still organic. Bill: Well, you know, I think I found a way to get, get even with them. I started to use their litter box. But I think the moral is that no matter what you do, animals are going to get into your garden because of the simple truth: You may be smarter, but they've got more time. -William Alexander on The Restaurant Guys Podcast 2006BioWilliam Alexander, spent nearly four decades as director of technology at a psychiatric research institute.Having broken into writing with the critically-acclaimed, bestselling memoir The $64 Tomato, Bill wrote Ten Tomatoes that Changed the World. Bill has contributed over a dozen op-eds to the New York Times, where he has opined on such varied issues as Martha Stewart's release from prison, what the honeybee crisis means to the home gardener, the difficulties of being organic, and The Benefits of Failing at French, which achieved the distinction of being the most viewed, e-mailed, tweeted, and Facebook-ed article of the day.InfoWilliam's sitehttps://williamalexander.com/index.phpWilliam's bookThe $64 Tomato: How One Man Nearly Lost His Sanity, Spent a Fortune and Endured an Existential Crisis in the Quest for the Perfect GardenOn 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

Dear Humans, Jesus and I had the pleasure of being joined by a human who brings you joy through his food and his insights: Chef Andrew Zimmern! As the 4th of July holiday approaches for Americans, Andrew will be hosting Tastemade's 2025 Grill Week, kicking off June 30th. Don't miss it! We were floored by Andrew's insight to the state of the world, and his solutions for solving hunger. Did you know childhood hunger could be solved in 6 weeks?! We discuss: The best animal God has ever created, according to Andrew Andrew's thoughts on the state of Donold's administration, particularly Pete Hegseth. The relatively low cost of solving childhood hunger, and how fast this epidemic could be resolved in America. How he thinks America can become a greater country (It doesn't involve just getting rid of Trump) How we can solve the food issues in your country, and what he wishes Biden did differently. Don't forget: God and Jesus stream daily. Catch God Pod LIVE every weekday at 2 PM ET / 11 AM PT. And next week on God Pod Live: Monday at 2 PM ET: God and Jesus discuss the latest! Tuesday at 2 PM ET: God and Jesus discuss the latest! Wednesday, June 18 at 3:30 PM ET: Leah Litman, author of “Lawless: How the Supreme Court runs on Conservative Grievance, Fringe Theories, and Bad Vibes”! Thursday, June 19 at 2 PM ET: Comedian Brent Terhune! Friday, June 20 at 2 PM ET: Comedian Zach Zimmerman! Tune in. Tell a friend! Remember to add the God Pod wherever you listen to podcasts, like Apple Podcasts or Spotify.

The BanterThe Guys chat about the fact that sometimes you have to put on pants.The ConversationThe Restaurant Guys and Antonia Lofaso bond over common experiences such as using donuts to get through the 14 hour days of opening a new restaurant. The most recent champion of Tournament of Champions talks about kitchen fires, chefwear and how it feels to impress chefs she admires. The Inside TrackThe Guys find a soulmate in Antonia Lofaso. All of them value hard work and loyalty that they have been fortunate enough to find in their staff. “So many great chefs that have worked with me have started as dishwashers, busboys line cooks, prep guys have all come up through the ranks and now run the restaurants.That's the way all the restaurants have been built. The loyalty of them staying with me and wanting to produce great food day after day, started with a culture that I built in the restaurants,” Antonia Lofaso on The Restaurant Guys 2025BioAntonia Lofaso is a chef and co-owner of Black Market Liquor Bar, Scopa Italian Roots, and DAMA in Los Angeles and The Local Peasant in Woodland Hills and Sherman Oaks. She has been in numerous television shows including competing on several iterations of Top Chef and Tournament of Champions, and judging on Cutthroat Kitchen. She was featured in the documentaries  Restaurant Hustle 2020: All On The Line, and its sequel Restaurant Hustle 2021: Back In Business about how the COVID-19 crisis impacted restaurants. InfoAntonia's restaurants and chefwearhttps://damafashiondistrict.com/Antonia on The Food Networkhttps://www.foodnetwork.com/profiles/talent/antonia-lofasoOn 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 2006The BanterThe Guys talk about premium products and how much is too much to pay. From wild salmon to select chocolate, everyone has their spending limit…and The Guys wish theirs was a little higher. The ConversationThe Restaurant Guys meet Farmer John Peterson to hear about the documentary The Real Dirt on Farmer John. John shares his story of suffering financial and emotional hardship to creating Angel Organics, one of the largest Community Supported Agriculture farms in the US.The Inside TrackThe Guys were eager to talk to John after seeing the documentary. John equates modern farms turning organic to people finding sobriety.“When it's going from a chemical based system to a natural system, it has to be repopulated by the microorganisms. Maybe it's a little like someone going into an addiction clinic and then going from a dependent life to a healthy life. We were raising very unhealthy crops that the insects were invading. It took a long time to figure out how to build things up and how to get the soil healthy,” Farmer John Peterson on The Restaurant Guys 2006BioJohn Peterson was raised on his family's farm in Illinois. The financial calamity for the farming community hit the Peterson farm in the 1980s nearly closing the farm for good. John decided to rebuild using sustainable farming practices rather than the modern chemical-reliant approach. In 1991, Angel Organics was born. They opted for a Community Supported Agriculture (CSA) model which continued until spring of 2025. Unfortunately, farming halted due to Farmer John having a stroke.  InfoThe Real Dirt on Farmer John documentaryhttps://www.filmsforaction.org/watch/the-real-dirt-on-farmer-john-2005/InfoLocal Harvest (find CSA near you)www.localharvest.org/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 chat about bad management, good cheese and the way to Mark's heart.The ConversationThe Restaurant Guys catch up with Ti Martin about the past, present and future of the restaurant scene in NOLA. She expounds on Cajun versus Creole, virtual costume parties and 25 cent martinis!The Inside TrackThe Guys speak fondly of New Orleans' rich history and enduring spirit. These are Ti's thoughts on her city's legacy.“A lot of people think New Orleans' greatest gift to the world is jazz. But I offer that if we had not also invented the cocktail, maybe we would've never had jazz,” Ti Martin on The Restaurant Guys Podcast 2025BioTi Adelaide Martin's family bought Commander's Palace in 1969. In 1997 Ti and her cousin Lally Brennan took over the establishment. They continue the high standards of their predecessor, Ti's mother, Ella Brennan. Ti has authored several books including one made into a documentary about her mother's life Commanding the Table: The Ella Brennan Story.Commander's Palace boasts several James Beard Awards, along with accolades fromWine Spectator and Wine Enthusiast. In 2008, the restaurant was inducted into the Culinary Institute of America Hall of Fame.Ti is the founder and chair of The New Orleans Culinary and Hospitality Institute.InfoCommander's Palacehttps://www.commanderspalace.com/Ti's books (she mentions)In the Land of Cocktails, Commander's Kitchen: Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander's Palace Restaurant and Miss Ella of Commander's Palace https://shop.commanderspalace.com/products/commanders-book-collectionThe Husky, New Orleans (Ti recommended restaurant)https://thehuskynola.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

On this episode of The Claw's Corner with Rich "The Claw" Cyr is author and investigator Darren Paltrowitz.Darren and Rich chat about his book "DLR Book: How David Lee Roth Changed the World" Darren Paltrowitz is a licensed private investigator who began working around the music business as a teenager. Since then, he has worked with numerous influential recording artists, including OK Go, They Might Be Giants, Tracy Bonham, Mike Viola, Amanda Palmer, TNT and Loudness. "DLR Book: How David Lee Roth Changed The World" is his third book, a followup to 2019's "Good Advice From Professional Wrestling: Full Contact Life Lessons," as co-written with prolific author D.X. Ferris and published by 6623 Press. Darren is also the host of Paltrocast With Darren Paltrowitz, which airs regularly on over 150 television stations and OTT carriers, in addition to key podcast and digital outlets. Paltrocast guests have included major film and television stars (e.g. Alison Brie, Michael Cera, Johnny Knoxville, Joel McHale, The Fraggles), notable athletes (e.g. Danica Patrick, Jimmy Garoppolo, Jorge Masvidal, Channing Frye, Chris Jericho), top-rated chefs and hospitality-related personalities (e.g. Marcus Samuelsson, Andrew Zimmern, Elizabeth Faulkner, Jon Taffer), reality TV favorites (e.g. Captain Sandy, Mike Holmes, Chloe Sims, La La Anthony), hip-hop pioneers (e.g. Ice-T, Method Man, Flavor Flav, Kid Koala), and Rock & Roll Hall Of Famers (e.g. members of Van Halen, Aerosmith, Guns N' Roses, Deep Purple, Pearl Jam, Radiohead). When not busy with writing, investigating, or co-hosting the world's only Roth podcast ("The DLR Cast"), he and his wife Melissa – co-host of the "Paltrobox" unboxing video series -- enjoy their adopted hometown of Long Beach, New York. Find Darren online:http://www.paltrocast.comhttps://www.... DRL Podcast - https://open.spotify.com/show/4D5Uh3H... Do not miss Rich's book, "Confessions of a Frenetic Mind" available now - https://www.amazon.com/Confessions-Fr... Copyright 2025 The Claw's Corner - Produced by Rich Cyr  / richtheclawcyr   Edited by Elmwood Productions - http://elmwoodproductions.com/index.html and subscribe to Elmwood Productions on YouTube:    / elmwoodproductions   Show some love for Elmwood! It's your support that keeps content like this coming! Join our Pa

The is a Vintage Selection from 2005The BanterThe Guys talk about urban and suburban grape and olive growing and why they CAN Believe It's Not Butter.The ConversationThe Restaurant Guys talk with Ted Hall about terrior, and hidden olive orchards and consecrated olive oil. Ted tells how organic, sustainable practices yield the highest quality products and the happiest farmers.The Inside TrackThe Guys discuss the symbiosis of wine and food and Ted shares feedback he's gotten from chefs pairing his wine with their dishes.Ted: What you're creating is wine that really is part of the food. There are so many of these wines, which are basically a bottle of some guy's ego. Why do I want this other guy's bottled ego on the table?Francis: I don't. Usually I'm sitting across from Mark who's got his own ego sitting in the chair across from me. Why would I need a bottle of wine?Mark: It's not in a bottle. It's out there!BioIn 1989 Ted Hall co-founded Long Meadow Ranch, an innovative group of family-owned companies producing grapes and ultra-premium wine, olives and extra virgin olive oil, grass-fed beef and lamb, and fruits and vegetables, using diversified, organic, and sustainable farming methods.Ted is the recipient of the 2017 Grower of the Year Award from the Napa Valley Grapegrowers and the 2013 Acre by Acre Award from the Land Trust of Napa Valley. In 2015 Ted served as chair of the Agricultural Protection Advisory Committee (APAC).InfoLong Meadow Ranchhttps://www.longmeadowranch.com/California Olive Oil Councilhttps://cooc.com/Napa wineries that make their own olive oil (2024)https://oliveoilprofessor.com/blog/8-napa-wineries-that-make-extra-virgin-olive-oilOn 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

Welcome to the April 2025 Artisans of Steel interview with Ben Tendick!Hailing from Eugene, OR, Ben Tendick specializes in EDC and tactical style knives, but over the past several years, he's become well known for his titanium spatulas, which have been featured in Oprah Daily and used by Chef Andrew Zimmern. Ben has come a long way from his day job as a metal fabricator and making his own knifemaking machines. I am looking forward to sharing Ben's journey with everybody, and seeing what's up next for him. There will be a lot of great insights and takeaways from this conversation!You can see more of Ben's work on Instagram here: https://www.instagram.com/brtbladeworks/ and https://www.instagram.com/titaniumspatulas/Or on his website here:https://brtbladeworks.com/ Thanks so much to this month's Super Sponsors:

The BanterThe Guys enjoy a snack and Mark tells the secret of what makes it great!The ConversationThe Restaurant Guys are on location in Charleston, SC at Herd Provisions with owner Alec Bradford and wine director Kellie Holmes. Alec tells how he began cattle farming and grew to running a restaurant. Kellie shares how she selects wine to match the farm-to-table story of Herd Provisions and trains the staff to reflect that story.The Inside TrackThe Guys found the concept of having a restaurant and a wine shop familiar, but Herd's butcher shop and cattle farming takes it even further! When you are invested in a project, it's incredibly personal.“ I take it very personally, but it is incredibly gratifying. The best day I ever had was the first time I sold a steak at a New York restaurant (to Eric Ripert of Le Bernardin). He does a great food and of course, Eric is not well known for cooking steaks, but he took three ounces of tenderloin and some caviar, and he called it surf and turf.  I think I did a backflip in my mind for sure. That was, that was one of the best days of my life,” Alec Bradford on The Restaurant Guys Podcast 2025BiosAlec Bradford is the owner of Herd Provisions in Charleston, South Carolina, a farm-to-table restaurant and whole-animal butcher shop. Herd's high quality meats are sourced directly from Alec's very own Leaping Waters Farm in Virginia. Since 2004, Alec raises one of the oldest and rarest breeds – Ancient White Park cattle. ______________Kellie Holmes is a restaurant consultant who focuses on the creation and implementation of wine programs in the Southeast and beyond. As Herd Provisions' Wine & Events Director, she runs the wine program for the dining room and retail shop including a wine club and tasting events. She focuses on sustainably produced, small production and minimal intervention wines. InfoHerd Provisionshttps://herdprovisions.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 BONUS! episode relating to the Belmont Stakes 2025The ConversationThe Restaurant Guys sit down with King Cocktail Dale DeGroff and Peter Thomas Fornatale of In the Money Players' Podcast to talk about horse racing and the cocktails that accompany it. Pete offers his Win, Place and Show for the upcoming Belmont Stakes 2025. Listen and you could wind up in the money.The Inside Track The Guys are horse racing fans and hosted Dale for his performance of “Gamblers, Whisky and Flying Horses.” They recently met Pete and plan to catch up with him at the track in Saratoga this summer. They all have had fun times with Dale including one night when Dale had to give the bartenders at a new NYC hotspot a cocktail recipe. Pete: You're writing out the recipe on the back of a napkin to send to the bartenders to go and make us around. To this day still, it was the most baller move I've ever seen to be in the hot new restaurant writing out the recipe. This is what we'd like to drink, thank you very much.Francis: I wanna make a public service announcement to all dining customers. If you are not Dale Degroff, don't do that. Dale: And by the way, this explains why nobody knows where these famous drinks came from with a few minor exceptions because they wrote 'em down on a cocktail napkin and stuck them in their pocket. Later on in the evening they pulled it out, blew their nose on it and threw it away.Dale DeGroff & Peter Thomas Fornatale on The Restaurant Guys Podcast 2025InfoPete's podcasthttps://inthemoneypodcast.com/category/players-podcast/Pete's bookBrooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest BoroughBy Peter Thomas Fornatale & Chris WertzChris MacMillan mint julep videohttps://www.youtube.com/watch?v=gJV-O1e10z8&t=358sOn 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 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

Send us a textAndrew Zimmern visited the show for a third time, and on this visit we discussed his new MSNBC series "What's Eating America," a travel show that connects the links between food and politics.  (From 2-13-20)

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

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!

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.

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.

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/

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.  

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

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