Podcast appearances and mentions of April Bloomfield

#51. In this week's captivating conversation, our host welcomes a culinary powerhouse, Caroline Glover, owner of restaurant Annette and bar Traveling Mercies in Aurora, Colorado. With accolades including a James Beard award and recognition as one of Food and Wine magazine's Best New Chefs in America, Caroline's journey through the culinary world is nothing short of inspiring.Tune in as Caroline shares her fascinating career trajectory, from honing her skills under the mentorship of April Bloomfield at The Spotted Pig in New York City to her transformative experience working at Eckerton Hill Farm. Discover how Caroline navigates the intricate balance between parenthood and professionalism, delving into the unique challenges faced by women in the culinary industry.In a candid exchange, our host and Caroline embark on a poignant exploration of the trials and triumphs of running a business, particularly in the realm of food. This episode transcends the boundaries of a typical interview, offering listeners a compelling glimpse into the heart and soul of restaurant entrepreneurship.Join us for a soul-stirring dialogue that promises to resonate with anyone who has experienced the joys and complexities of balancing passion, parenthood, and profession. Whether you're a seasoned chef or an avid food enthusiast, this episode is sure to leave you feeling inspired and understood.Where to find Caroline Glover: InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(02:43) Caroline's background in the restaurant industry(5:22) How working at a farm inspired how Caroline cooked(11:18) Thoughts on farm to table(13:39) Being a mom and owning a restaurant(23:51) How COVID changed the way Caroline thought about her business(31:26) How Caroline maintains consistency as she starts to scale(39:27) How Caroline approached mistakes in the past and how she approaches them now(44:54) Caroline's thoughts on working with women in the kitchen(52:03) What makes Caroline really angry(55:58) The goal of finding joy in something other than parenting and the restaurant

My guest this week is the world famous photographer David Loftus. David is one of the most influential photographers of all time often fondly referred to as Lord Loftus. Award-winning and internationally acclaimed, David has done the photography for the books of Jamie Oliver, Rachel Khoo, Gennaro Contaldo, Elizabeth David and April Bloomfield. For over 20 years, David has photographed over 150 books including all but one of Jamie Oliver's international best-sellers. His work with Jamie Oliver alone has resulted in book sales of over 30 million copies. You will have looked a David's photographs even if you were unaware of it at the time. Thank you so much to HG Walter for sponsoring this month of Desert Island Dishes. Head to www.hgwalter.com for nationwide delivery. Hosted on Acast. See acast.com/privacy for more information.

After considering a career shift into cheffing, Casey Wall (Bar Liberty, Capitano, Falco Bakery) had a car accident that changed his life. After months of rehabilitation he followed up an opportunity to work with April Bloomfield and it set him on his culinary journey. But while trying to balance burnout and life he headed down under for a small trip - and over a decade later he has been a driving force behind some of Melbourne's best mid-level dining offerings. https://www.instagram.com/rockwellandsons/?hl=en Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

For Ruth Rogers, home is at the very heart of everything. Her legendary London restaurant, the River Cafe, is founded on community, friendship and home cooking. Her iconic house in Chelsea, which she co-created with her architect husband, Richard Rogers, has been the backdrop to family life for forty years and has influenced a generation of homeowners to live with light and space. Ruthie invited me in to discuss her extraordinary life through the lens of the homes she has lived in. She describes with great poignancy how her house provides her with comfort following Richard's death. She talks about growing up in the Borscht Belt near New York, and a chance encounter with Bob Dylan in Woodstock. Having personally co-founded a business in an industry I knew nothing about, I can relate to Ruthie's inspiring story of starting the River Cafe with no restaurant experience and making things up as she went along. She tells me about how the restaurant has become a home from home, and why it's been a breeding ground for some of the world's most celebrated chefs, including Jamie Oliver, Hugh Fearnley-Whittingstall, April Bloomfield and Allegra McEvedy. She talks about the influences behind her Chelsea home, from the Maison de Verre in Paris to the Italian piazzas of Pienza and Montepulciano, and why a rather special set of coloured pencils is one of the first things she would save in a house fire. This conversation was recorded in person at Ruth Rogers' home in Chelsea, London. For more on Ruth Rogers:Watch our film at the home of Ruth and Richard Rogers Visit the River Café Listen to Ruth's podcast, Ruthie's Table Four For more from Matt Gibberd and The Modern House:Sign up to our newsletter for weekly interior inspirationSubscribe to our YouTube channelFollow us on InstagramCheck out Matt's latest book, A Modern Way To LiveExecutive Producer: Kate Taylor of Feast CollectiveProduction: Hannah PhillipsMusic: FatherGraphic Design: Tom Young Hosted on Acast. See acast.com/privacy for more information.

For this episode we head out to the Rocky Mountains, where chef Caroline Glover of Annette restaurant in Aurora, Colorado, joins us to talk about her journey, which started as an improbable cook and has culminated in a 2022 James Beard Award for Best Chef. See, what Caroline innately possesses that allowed her to achieve what she has, is an amazing work ethic, and as she says it, while working at the famous/infamous gastropub that started that trend in America, The Spotted Pig in NYC, she “just kept showing up”, which allowed her to get recognized by then chef owner April Bloomfield, who took a liking to her and became her mentor. After being exposed to all the amazing farmers that come into New York City to sell their product while working at The Pig, Caroline decided to check out farming, where she worked for one of the best in the tri-state area, Tim Stark, of Eckerton Hill Farm, who's peppers and tomatoes adorn some of the worlds best restaurant's plates. But, Caroline's journey doesn't just stop there though; tune in to hear about all the lessons that she's learned along the way as a rising star in our industry! Here are some of the things we chatted about: The taste challenges of being a chef and being pregnant  Dropping out of school to pursue a life in food Getting pushed out of the nest The shock of moving to NYC and being embarrassed at TSP Watching her mentor go through a tremendously difficult time How her former chef earned the nickname “The Claw” Caroline's exposure to farming from one of the best to ever do it The importance of using all of the vegetable, even if they are slightly imperfect The importance of hiring women in the kitchen and why it matters to her How Caroline knew it was time to open her own restaurant  The experience of doing IVF while still running a restaurant  Winning the James Beard Award in 2022  Annette's unique and groundbreaking way of paying their employees as an “equal restaurant” A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. www.maxmck.com  www.singerequipment.com

For the American-born chef and restaurateur Ruth Rogers, owner of the Michelin-starred River Cafe on the north bank of the Thames in London's Hammersmith neighborhood, food is a portal: to memories and cultures. To conversations. To meaningful connections. Since Rogers, who goes by Ruthie, co-founded the celebrated Italian restaurant with Rose Gray in 1987, it has become a well-trod stomping ground for a bevy of artists, filmmakers, writers, actors, architects, and other movers and shakers—many of whom have appeared on her podcast, Ruthie's Table 4, including the director Steve McQueen, British Vogue editor-in-chief Edward Enninful, and the artist Tracey Emin. Similarly, many highly regarded chefs have come up through the River Cafe's kitchen, including Jamie Oliver, April Bloomfield, and Jess Shadbolt and Clare de Boer of the New York restaurants King and Jupiter. Rogers's latest project, The River Cafe Look Book (Phaidon), captures her true spirit; that of the restaurant as a whole; and that of her late husband, the Pritzker Prize–winning architect Richard Rogers, to whom the book is dedicated. A book as much about looking as eating, it encourages, in Rogers's wonderfully joyful way, engaging the full body and mind as a cook. On this episode, Rogers talks with Spencer about her journey in food and cooking; her 35 years at the helm of the River Cafe; and the rigorous culture of kindness and openness, paired with toughness, that she has built at the restaurant, both in and out of the kitchen.Special thanks to our Season 6 sponsor, L'ÉCOLE, School of Jewelry Arts.Show notes:Ruthie Rogers[03:32] The River Cafe Look Book[03:51] River Cafe 30[13:21] The River Cafe Cook Book[29:17] The River Cafe[41:53] Ruthie's Table 4

Molly and Kristin speak with writer JJ Goode about his career path, collaborating with chefs on cookbooks and what draws him to his projects. He discusses some past work, how he organizes his To Do list and his advice for others who want experience with co-authorship.Hosts: Kate Leahy + Andrea Nguyen + Molly Stevens + Kristin DonnellyEditor: Abby Cerquitella MentionsJJ Goode's WebsiteTaste ColumnKristin's Cookbook Proposal Bootcamp Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showPok Pok by Andy Ricker and JJ GoodeMission Vegan by Danny Bowien and JJ GoodeA Girl and her Greens by April Bloomfield and JJ GoodeState Bird Provisions by Stuart Brioza, Nicole Krasinski , and JJ GoodeTitles by JJ Goode

Ken Friedman used to book some of the hottest bands in the Bay Area--until he decided he wanted to open a restaurant instead. Turns out he was pretty good at that, too. Now Ken owns a slew of restaurants in New York including The Spotted Pig, John Dory Oyster Bar, Salvation Taco, White Gold, and more. In this week's episode, he talks about his vision for an English gastropub with actually good food (thanks to chef April Bloomfield), how he got some of the music industry's biggest names to invest in that vision, and drinking beer with U2. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef Aarthi Sampath's foray into the culinary world began with an exploration of flavors found in the diverse kitchens of Taj hotels and interning in different restaurants in Mumbai , New Delhi , Chennai and Hyderabad for 5 years .Her passion for cooking started in her parent's kitchen as she perused through cookbooks of figures that seemed to be in a place she could never reach. Her curiosity for learning and exploring global cuisine brought her across the globe to America . She specialized in Baking and Pastry and Food Service management at the prestigious Johnson & Wales Culinary school in Rhode Island and started on her internship at the Michelin star Junoon in New York City . Rising up the ranks quickly , she was Executive Chef at American Gymkhana , an upscale Indian restaurant in Orlando . She came back as Chef De Cuisine for Junoon . Chef Sampath's control over her vision and passion for Indian cooking has brought her into a number of unique spaces. In addition to leading the kitchen for one of Junoon's expansion projects, Aarthi was honoured to work with Chef Vikas Khanna on The “Billionaire's Club Dinner” hosted by Prime Minister Modi at the Waldorf Astoria in NYC. She has also worked with chefs at the James Beard Foundation, events at Huffington Post and a number of exclusive cooking festivals. Chef Sampath went on to win Chopped , A Food Network based culinary cooking competition , and competed again on Chopped Masters . She Beat Iron Chef Bobby Flay on his Food Network game show, Beat Bobby Flay , the winning dish being the biryani . She also was on Fire Masters , A Canadian based show. She really pushed the envelope at the iconic Breslin under Chef April Bloomfield who mentored her with a deeper understanding of ingredients and techniques . She also ran a healthy food truck in Seattle that reached massive success . Sampath is also scheduled to make prominent television appearances globally in the upcoming year. She was also a chef at the prestigious Rainbow Room at the Rockefeller Plaza in New York City. Currently she is Head Chef at Chinese Tuxedo, a modern high profile Asian restaurant in New York City. She is also the consultant chef for Bombay Sandwich Company in Manhattan. --- Send in a voice message: https://anchor.fm/gmbwithkay/message

One of the most common stories I hear is, "I'm not ready yet." You have a dream, a goal, an ambition, but without the connections, skills, or resources it feels out of reach. Social media makes it easy to see others' success without showing the REAL stuff. Late nights, blood, sweat, tears… the messy middle doesn't make the highlight reel. This mindset undermines our confidence and inhibits creativity. Chances are, you do have what you need to get started. Today's show is going to prove it to you. Ellen Bennett, Founder of Hedley and Bennett and author of DREAM FIRST, DETAILS LATER, lifts the curtains to talk about her uncertain, circuitous, passion-driven journey. After a difficult divorce at age 9, Ellen was raised by her mother, who worked long hours to keep the lights on and the family fed. At 18, a two-month trip to Mexico turned into 4 years before Ellen returned to the U.S., walked in the back door of a Michelin star restaurant and asked for a job as a line cook. There, she observed the challenges cooks faced- one of them being the one-size fits all aprons that wore out, caused problems and generally weren't quality products. Hedley and Bennett is now one of the world's leading Apron manufacturers, collaborating with tastemakers like Martha Stewart and Alton Brown and top chefs like David Chang, April Bloomfield, and Nobu Matsuhisa. For aspiring entrepreneurs stuck in analysis paralysis, creatives procrastinating on a personal project, or anyone caught in obsessive over-planning, Ellen shares her gutsy personal playbook to putting your inner worrier on silent and leaping into action. Have a question? Text me 1-206-309-5177
 Tweet me @chasejarvis --- Today's episode is brought to you by CreativeLive. CreativeLive is the world's largest hub for online creative education in photo/video, art/design, music/audio, craft/maker and the ability to make a living in any of those disciplines. They are high quality, highly curated classes taught by the world’s top experts -- Pulitzer, Oscar, Grammy Award winners, New York Times best selling authors and the best entrepreneurs of our times.

Hailing from Harrison, New York, AJ Fusco fights fires and  handles emergencies as a professional first responder.  When hes not battling flames, AJ has a found a niche in the fire company as the resident cook.  Taking night course at the International Culinary Institute, AJ got an understanding about food prep, flavor profile, knifework, and making delicious out of ordinary.  Something as wildgame foodies we could only wish we had.  From course work to in the field, AJ interned at world class restaurants where he was able to gleen techniques from the industries finest.  His liver mousse recipe was learned from April Bloomfield, how much more high level can you get?  AJ took his talents back to the firehouse and started his side hussle of Fork and Hose Co.  A blog where he would post dishes he created and served at the firehouse.  His little venture grew and his talents landed him on Guy's Grocery Games (a favorite in my household).  While the show is silly, he was able to not only appear on, but win the prize.  I believe he was going to buy his mom a dishwasher and donate the rest to a charity promoting first responder health.  Fork and Hose Co. is now more than just a blog, but a whole community of firehouse chefs, showing off their talents and promoting firefighter health by helping make some healthy changes at dinner table.While AJ is not a sportsmen per say, he is a fan of venison and using the deer, nose to tail.  Jump on over to @forkandhoseco for amazing ideas, and http://www.forkandhoseco.com/blog for recipes. Huntavore is Powered by Simplecast

Hailing from Harrison, New York, AJ Fusco fights fires and  handles emergencies as a professional first responder.  When hes not battling flames, AJ has a found a niche in the fire company as the resident cook.  Taking night course at the International Culinary Institute, AJ got an understanding about food prep, flavor profile, knifework, and making delicious out of ordinary.  Something as wildgame foodies we could only wish we had.  From course work to in the field, AJ interned at world class restaurants where he was able to gleen techniques from the industries finest.  His liver mousse recipe was learned from April Bloomfield, how much more high level can you get?  AJ took his talents back to the firehouse and started his side hussle of Fork and Hose Co.  A blog where he would post dishes he created and served at the firehouse.  His little venture grew and his talents landed him on Guy's Grocery Games (a favorite in my household).  While the show is silly, he was able to not only appear on, but win the prize.  I believe he was going to buy his mom a dishwasher and donate the rest to a charity promoting first responder health.  Fork and Hose Co. is now more than just a blog, but a whole community of firehouse chefs, showing off their talents and promoting firefighter health by helping make some healthy changes at dinner table.While AJ is not a sportsmen per say, he is a fan of venison and using the deer, nose to tail.  Jump on over to @forkandhoseco for amazing ideas, and http://www.forkandhoseco.com/blog for recipes. Huntavore is Powered by Simplecast

Hailing from Harrison, New York, AJ Fusco fights fires and  handles emergencies as a professional first responder.  When hes not battling flames, AJ has a found a niche in the fire company as the resident cook.  Taking night course at the International Culinary Institute, AJ got an understanding about food prep, flavor profile, knifework, and making delicious out of ordinary.  Something as wildgame foodies we could only wish we had.  From course work to in the field, AJ interned at world class restaurants where he was able to gleen techniques from the industries finest.  His liver mousse recipe was learned from April Bloomfield, how much more high level can you get?  AJ took his talents back to the firehouse and started his side hussle of Fork and Hose Co.  A blog where he would post dishes he created and served at the firehouse.  His little venture grew and his talents landed him on Guy’s Grocery Games (a favorite in my household).  While the show is silly, he was able to not only appear on, but win the prize.  I believe he was going to buy his mom a dishwasher and donate the rest to a charity promoting first responder health.  Fork and Hose Co. is now more than just a blog, but a whole community of firehouse chefs, showing off their talents and promoting firefighter health by helping make some healthy changes at dinner table.While AJ is not a sportsmen per say, he is a fan of venison and using the deer, nose to tail.  Jump on over to @forkandhoseco for amazing ideas, and http://www.forkandhoseco.com/blog for recipes. Huntavore is Powered by Simplecast

Today's guest is Chef Charlene Santiago executive chef at Canal Street Oysters, the newly opened American oyster bar which is owned by the restaurateurs behind The East Pole, East Pole Fish Bar, and Pizza Beach. Charlene is almost a lifelong New Yorker having arrived here from the Philippines when she was 5 years old. Her path took her to the French culinary institute and then she put in some serious time in NYC kitchens working alongside some tremendously talented chefs like Terrance Brennan at Picholine, April Bloomfield at the Breslin and Christina Lecki at Reynards. Today we talk about growing up in Washington Heights, sourcing seafood and how long is the right amount of time to stay at a job. The Line is powered by Simplecast.  

If anyone knows how to hustle, it’s Angie Mar. She took over the reins of the Beatrice Inn and turned the West Village spot from ho-hum to white hot, becoming a celebrated chef in the process. Angie just released her first cookbook, Butcher + Beast, and it’s as lush, creative, and contemporary as she is. We should also mention, like the Bea, it’s very, very carnivorous. Host Kerry Diamond sits down with Angie at the Beatrice Inn to talk meat, fashion, family, and hard work. Don’t miss their talk. Stay tuned to hear who Amanda Saab of Butter Bear Shop in Livonia, Michigan, thinks is the bombe!Thank you to Le Cordon Bleu Culinary Schools and Emmi Cheese from Switzerland for supporting our show.

Born and raised in New York and French Culinary Institute-educated, Chef Peter Sherman is the creative force behind the restaurant BarBacon as the owner and the head chef. In BarBacon, Peter has capitalized on his intimate knowledge and his considerable talent with menu's focused on the single craving of bacon that has proven both underserviced and underappreciated. Throughout his career Peter has worked for and under some of the best chefs in the world including Joel Robuchon L'Atelier, David Bouley's Danube, April Bloomfield's Breslin, Veritas and the Four Season's Hotel. “one surround yourself with smarter people than you and make sure that they are giving you constructive criticism not just being a yes-man. And secondly you need the support in your house, whoever that significant other is needs to be your constant cheerleader, needs to be partner in the truest sense of the word. And don't be afraid to fail. And change is a competitive opportunity, it's an opportunity like everything else on the planet. You want to challenge yourself to make sure you understand what you are capable of doing. In the toughest moments are always the moments that separate you from the rest of the pack. And you are going to face as dire moments as you can possibly think to overcome. The minute you overcome them you realise that you know separate yourself from other people who haven't been able to do that. And don't be afraid of the really really hard moments almost look for one… you are going to know exactly the character of the person that you hold, the amount of work ethic you think you actually have.  All of it will be challenged and all of it will test you. You have got to be welcome to the idea that that's going to happen and you have got to be ready for the challenge of overcoming”…[Listen for More] Click Here for Show Notes To Listen or to Get the Show Notes go to https://wp.me/p6Tf4b-6V5

Today's guest is Chef Christina Lecki. Christina attended culinary school at the art institute of Philadelphia, went for a brief period to culinary school before going to work for Alfred Portale. She later joined The Breslin team under April Bloomfield rising to the level of Chef De Cuisine. While running The Breslin they maintained their Michelin star while serving food to a packed house every single night. She now leads the kitchen for Andrew Tarlow at Reynard located inside the Wythe Hotel in Williamsburg. Much of the food, which is all carefully and thoughtfully sourced, is cooked over an open wood fire grill. The Line is powered by Simplecast

Christina Lecki worked side-by-side with star chef April Bloomfield for seven years at three different Ken Friedman-owned restaurants before becoming executive chef of Brooklyn's Reynard last year. In this podcast, Lecki comments on sexual harassment, improving kitchen culture and using one's own fear as a motivator. Listen in to also hear what she's learned from some of the best chefs in the world, like Francis Mallmann, the wood-fire genius of South America. Speaking Broadly is powered by Simplecast

Don’t expect April Bloomfield’s signature burgers at The Hearth & Hound in Hollywood. Instead, Jonathan Gold wants diners to try the cabbage.

In response to recent allegations as reported by The New York Times against Ken Friedman and involving our current cover subject, Chef April Bloomfield, we present a special episode dedicated to addressing the issue of sexual harassment and how we can move forward as a community. We talk to chef/restaurateur Preeti Mistry of Navi Kitchen and Juhu Beach Club, restaurateur Martha Hoover of Patachou Inc., and Ovenly CEO Erin Patinkin about the culture at their organizations and the policies and procedures they’ve put in place to create humane, respectful workplaces. Radio Cherry Bombe is powered by Simplecast

New Yorker writer shares her journey of learning French in the name of love –and what it means to love someone in a second language “A thoughtful, beautifully written meditation on the art of language and intimacy. The book unfolds like several books in one: on moving abroad, on communication in human relationships, on the history of language, and in the end, on the delights of cross-cultural fusion.”—The New York Times Book Review A staff writer at The New Yorker since 2008, Lauren Collins has profiled subjects from Michelle Obama and Gérard Depardieu to April Bloomfield and Donatella Versace. In her bestselling book, WHEN IN FRENCH: Love in a Second Language, now available in paperback, Collins turns an unwavering eye on herself. When, in her early thirties, Colllins moves to London and falls for a Frenchman named Oliver, she discovers firsthand that a language barrier is no match for love. Unable to speak French herself, their relationship develops solely in English. When the couple, newly married, relocates to francophone Geneva, Collins—fearful of one day becoming "a Borat of a mother" who doesn’t understand her own kids—decides to answer these questions for herself by learning French. Lauren Collins as she shares her journey of what it means to love someone in a second language, including: · Wondering about the things she doesn’t understand about Olivier, having never spoken to him in his native tongue · Whether “I love you” even means the same thing as “je t’aime” · Grappling with the complexities of the French language and accidently telling her mother-in-law that she’s given birth to a coffee machine · Wrestling with the very nature of French identity and society—a far cry from life back home in North Carolina. Plumbing the mysterious depths of humanity’s many forms of language, Collins describes with wicked humor and great style the frustrations, embarrassments, surprises, and, finally, joys of learning—and living in—French. About the Author: Lauren Collins began working at the New Yorker in 2003 and became a staff writer in 2008. Her subjects have included Michelle Obama, Donatella Versace, the graffiti artist Banksy, and the chef April Bloomfield. Since 2010, she has been based in Europe, covering stories from London, Paris, Copenhagen, and beyond. Her story on the Daily Mail was recently short-listed for the Feature Story of the Year by the Foreign Press Association in London.

We're in Portland, OR, with our buddy Peter Cho, chef and co-owner of the Korean hotspot, Han Oak. We talk about everything from his stints in NYC working with superstar chef April Bloomfield to dumplings and noodles--aka, "Noods and Dumps" in Peter's parlance. Then we hit up our archives for a performance from Oberhofer who plays us some tracks from his 2012 album, "Time Capsules II," while also regaling us with some fun and wild motorcycle stories from the road. Snacky Tunes is powered by Simplecast

On the season finale of Eat Your Words, host Cathy Erway is joined in the studio by fellow HRN host Michael Harlan Turkell, whose first book, Acid Trip, is out this week! The book is a journey through the world of vinegar, and includes recipes from chefs Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and more. Tune in to learn about the depth of flavors in this seemingly simple ingredient, and how balancing acidity in a dish is just as important as saltiness and sweetness. Eat Your Words is powered by Simplecast

On today's episode of THE FOOD SEEN, storied West Village chophouse The Beatrice Inn, was first a New York prohibition-era speakeasy in the 1920's, then a 50-year run as an Italian red-sauce joint, then becoming the legendary nightclub, later revived by Vanity Fair's Graydon Carter. It's fabled fate seemed at it's end in recent years, well, that was until Angie Mar came aboard with grandiose visions of a meat-centric Mecca. Mar's training in whole beast butchery and her time as sous chef at The Spotted Pig with April Bloomfield, helped her dream up dishes like 45-day Dry Aged Burger, Champvallon de Tête, Roast Duck Flambé, Smoked Rabbit for Two, 160-Day Whiskey-Aged Tomahawk Ribeye, and for dessert, a Bone Marrow Créme Brûlée ... because Mar does say, "at the end of the day, vegetables are never going to replace meat."

Today’s guests are two boundary breaking women in the food world—butchers Erika Nakamura and Jocelyn Guest. They are the co-owners of White Gold Butchers, a new hot spot on the Upper West Side of New York that’s both a butcher shop and a cozy neighborhood restaurant. Erika, who was born and raised in Tokyo, got into butchery after working in some of New York’s top kitchens. Jocelyn, meanwhile, is an Army brat who moved every summer until she was 13. Prior to finding her calling, Jocelyn was a comedy writer. We’ll talk about their careers, what it’s like to work with their co-owners Chef April Bloomfield and rock-n-roll restaurateur Ken Friedman, and how they find mindful farm partners. But sure to check out the farm section of their website to see how seriously they take sourcing.

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

The boss behind The Beatrice Inn in New York City, Chef Angie Mar is one of the hardest working chefs we know and 100% an original. A late bloomer in the food world, she was in the real estate business for years and realized being a chef was her true calling. After culinary school, she worked for Chef April Bloomfield, then helped turn around The Bea, as she calls it. Not only did she garner rave reviews for the place, but she bought the restaurant from its owners last year. Tune in to hear more of Angie's impressive story. P.S. The news didn't break in time for our interview, but Angie is one of Food & Wine's Best New Chefs 2017. Make sure you pick up the issue. We're happy to see Food & Wine has recognized more female chefs this year than ever before.

Ken Friedman used to book some of the hottest bands in the Bay Area--until he decided he wanted to open a restaurant instead. Turns out he was pretty good at that, too. Now Ken owns a slew of restaurants in New York including The Spotted Pig, John Dory Oyster Bar, Salvation Taco, White Gold, and more. In this week's episode, he talks about his vision for an English gastropub with actually good food (thanks to chef April Bloomfield), how he got some of the music industry's biggest names to invest in that vision, and drinking beer with U2. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ken Friedman, the music industry hot shot turned restauranteur, has that kind of cool you just have to be born with. Together with chef April Bloomfield, he has reshaped the New York dining scene with his particular take on the English gastropub. Ken stopped by the Upsell studios in LA to chat with Greg about how he ended up in the restaurant business, the origins of The Spotted Pig, how to be cool at parties, and how much he hates staring at exposed filament lightbulbs. Get the full transcript for this episode (and all Eater Upsell episodes) at eater.com/upsell ... and check us out on twitter! Ken: twitter.com/kennewyork Helen: twitter.com/hels Greg: twitter.com/gregmorabito Eater: twitter.com/eater Learn more about your ad choices. Visit megaphone.fm/adchoices

What makes Alice Waters the most punk rock person in food? We’ve got Ken Friedman here to explain. He and Chef April Bloomfield, his business partner, are responsible for some of the hottest spots around, including New York’s The Spotted Pig, the Breslin Bar & Dining Room, The John Dory Oyster Bar, Salvation Taco, and White Gold, as wella s San Francisco’s Tosca. Ken wasn’t always a restaurateur. A Los Angeles native, he attended UC Berkeley and got caught up in the music scene. He went on to work with the legendary Bill Graham and even managed The Smiths at the end of their short but epic career. Tune in to hear all about the connection between restaurants and rock ‘n’ roll.

Amanda Smeltz worked wine at April Bloomfield's John Dory and the Breslin, spent over 4 years building the wine program at Roberta's Pizza in Bushwick, and is now the Head Sommelier at Bar Boulud and Boulud Sud. We talk to Amanda about restaurant wine lists, under appreciated wine regions and styles, and what to drink now.

When the Spotted Pig opened in New York in 2004, it quickly became one of the hottest eateries and must visit spots to dine in the city. The “Pig” as it is affectionally known by seasoned New Yorkers was a whole new eating experience – an English style gastro-pub with sensational soulful comforting sophisticated food. It remains as madly popular and as much loved to this day. What guests keep coming for is Bloomfield’s wonderful cooking and they are willing to face standing in line for a table to eat the food that celebrates the traditional food she ate growing up in Birmingham, combined with the influences she picked up while cooking with Rose Grey and Ruth Rodgers at the River Cafe in London and at with Alice Waters Chez Panisse in Berkley, California. April spread her wings a little distance in the city to open the also much lauded John Dory Oyster Bar and the Breslin Bar and Dining Room at the super cool Ace Hotel. and then further at the Tosca Cafe in San Fransisco. How did a girl from the north of England who once wanted to be a policewoman conquer the notoriously unforgiving New York restaurant scene and go on to become one of the great and most admired forces in American food?

April Bloomfield: The Jubilee Keynote Chef April Bloomfield talks with Gail Simmons of “Top Chef” about opening The Spotted Pig, wanting to be a police officer, and learning from her mentors, Ruth Rogers and Rose Gray of The River Cafe. April is introduced by Mimi Sheraton, the legendary journalist and author of “1,000 Foods To Eat Before You Die.” This talk was recorded at the Cherry Bombe Jubilee conference in March 2015.

On today's episode of THE FOOD SEEN, April Bloomfield, chef of contemporary New York classic The Spotted Pig, her restaurants that bookend the Ace Hotel, The John Dory and The Breslin, and the famed revive of the Tosca Cafe in San Francisco. In April's second cookbook, “A Girl and Her Greens”, she celebrates vegetables seasonally, with all the adoration she has for those not-so-nasty bits oh so loved in London. Growing up in England with her nan's Sunday roast and her mum's garden, hear how April traded in bacon sandwiches with HP sauce and a side of frozen peas, for salad sandwiches and crushed spring peas with mint. Don't worry, this show isn't just for vegetarians, there's still a bit of lardo between every slice of hasselback potatoes. From pot-roasted artichokes with white wine and capers, boiled asparagus with ramp béarnaise sauce, watercress soup with spring garlic, swiss chard cannelloni, kale polenta, and broccoli raab morning buns, you too will be eating your vegetables from the top to the tail. This program was brought to you by Bonnie Plants. “It's quite easy to train your palate to appreciate the bitter” [7:00] “Mushrooms have that great aroma, sometimes you just want to smother your face in them.” [10:00] “It's about balance. Maybe you don't want to eat steak five times a month – maybe you just want one incredible steak once a month” [25:00] “I've learned how to make potatoes delicious – and so can people who use this book!” [30:00] — April Bloomfield on The Food Seen

Ep. 102 - The Spotted Pig celebrates its 10 year anniversary this year, and to mark the occasion we finally got owner Ken Friedman to come on the podcast to talk food and music! Before teaming up with Chef April Bloomfield to build a restaurant empire- which also includes John Dory Oyster Bar (NYC), The Breslin (NYC), and Tosca Cafe (SF)-  Ken started off his career in the music industry, booking shows in San Francisco before switching to the label side of things where he worked for Clive Davis and later Trent Reznor. It also explains why he has so many musicians as business partners and investors (like U2, Jay-Z, Fatboy Slim, and Michael Stipe.)  We talk about all that, plus Mario Batali ("[he'd] suck up to anybody famous, then and now", Rachel Ray ("she's barely in the food business... [but] she's not so bad"), and the only way to go to music festivals. 

On today's THE FOOD SEEN, Kerry Diamond & Claudia Wu, the ladies behind Cherry Bombe, a magazine about women and food, premier No. 2: “The Baked Issue”, with vegan bakery owner Erin McKenna of Babycakes. Their first issue's cover girl, Victoria Secret's model and Momofuku Milk Bar cookie maker, Karlie Kloss, bookend a bunch of powerful females working in all walks of culinary life. From artists (food stylists, photographers, ceramicists …) to bloggers, writers and musicians. And of course chefs, like Prune's Gabrielle Hamilton,Chez Panisse's Alice Waters, and The Spotted Pig's April Bloomfield. So, what is a woman's place in the kitchen, if it's in the kitchen at all? This program has been brought to you by Many Kitchens. Thanks to Cookies for today's music. “When you open a restaurant, people come out of the woodwork about you doing a cookbook.” [7:35] — Kerry Diamond on The Food Seen “We do like white space. A lot of magazines don't. They just try and cram as much onto the page as they can. Being 172 pages, we have that luxury of being white..” [36:45] — Claudia Wu on The Food Seen

In this week’s episode of In the Drink, special guest Carla Rzeszewski comes in to talk about her history within the food and wine industry. She has spent over a decade working her way through the roster of food service positions, zig-zagging from Hawaii to California to New York. She counts Paul Grieco and Peter Liem as defining cornerstones in her growth, and is grateful to every teacher she has encountered along the way, usually over a glass and well-loved food. She currently resides as April Bloomfield and Ken Friedman’s Wine Director for The Spotted Pig, The Breslin and The John Dory Oyster Bar. Tune in to learn more about Sherry wine, and become more educated in wine today! This program has been sponsored by Whole Foods Market. Break music provdided by takstar. “Get yourself out of the way and do something for somebody else.” —Carla Rzeszweski on In the Drink

Jonathan Shainin, senior editor at The Caravan.   "Working in an environment that's foreign, where you have to kind of think through a lot of things from the ground up...I find it to be really stimulating to have to interrogate the assumptions that you have as an editor about what's interesting and what's not interesting, what's a good story and what's a bad story, what's the story that's been done a million times already. When you get out of a place that is your place, you have to kind of think through some things in a fresh way. And that can be really productive."   Show notes: @jonathanshainin The Caravan The Caravan on Longform [8:00] The National [13:00] India: A Million Mutinies Now (V.S. Naipul • 1991) [pdf] [23:45] "Burger Queen" A profile of April Bloomfield. (Lauren Collins • New Yorker • Nov 2010) [29:00] "Falling Man"A profile of Manmohan Singh. (Vinod K Jose • The Caravan • Oct 2011) [29:00] "The Confidence Man" The crumbled cricket empire of Lalit Modi. (Samanth Subramanian • The Caravan • Mar 2011) [40:30] Behind the Beautiful Forevers (Katherine Boo • 2012) [41:00] "Notes from the Undercity" Review of Behind the Beautiful Forevers. (Jonathan Shainin • Bookforum • Feb 2012) [49:30] "The Departed" The return home of Kashmir's disillusioned militants. (Mehboob Jeelani • The Caravan • Sep 2012)

Let's Do Lunch! traveled to the city of brotherly love to the Seventh Annual Great Chefs Event where 50 of the world's greatest chefs gathered under one roof to cook for over 1,000 guests all in the name of charity. Host Robin Milling sampled dishes and spoke with famous chefs from New York such as Drew Nieporent of Tribeca Grill, April Bloomfield of The Breslin Bar and Dining Room, and Chef Bill Telepan of Telepan. She spoke with Los Angeles chefs Neal Fraser of The Strand House and The Hungry Cat's David Lentz. The live auction featured a Vetri Dinner for 6 with Danny Meyer and David Swinghamer that sold for $19,000 to two separate bidders, in a tied bidding war, and a five-day, four- night gastro-tour of Piemonte Italy for six with award winning chefs Jeff Michaud & Marc Vetri that sold for $35,000. One million dollars was raised to benefit Alex's Lemonade Stand Foundation, trying to find a cure for childhood cancers.

Chefs April Bloomfield, Anne Burrell, Alex Guarnaschelli and Anita Lo discuss how to they manage their high-stakes careers in the high pressure world of food. Moderated by New York Times food columnist Melissa Clark.