Podcasts about Aquavit

Today on the show we return to the world of New York City restaurants with two great conversations.Just because Michael Stillman's father is Alan Stillman, founder of the Smith & Wollensky and TGI Fridays chains, doesn't mean he grew up wanting to go into the family business. Indeed, Michael grew up in the business, but it took some time for him to get to where he is today: operating Quality Branded, the restaurant group behind Quality Italian, Quality Meats, Don Angie, Bad Roman, and many more. We talk about the current restaurant climate and what inspires Michael to dive headfirst into a restaurant concept. It's a really cool talk.And before that, we speak with the incredible chef Emma Bengtsson. Emma is the chef and partner of Aquavit, which is one of my favorite restaurants in New York. Emma joined us in the studio to talk about her cooking career, which started in Sweden and landed in New York City. We discuss Emma's expert baking, what she enjoys about running a busy kitchen, and much more with one of New York's top chefs.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Straight outta DC, Carlton McCoy made his Grandma proud receiving a scholarship to the Culinary Institute in NY studying to become a chef, eventually moving to NYC and back to DC to work in some of the hottest restaurants including Aquavit, Per Se and City Zen. His love of food started shifting to wine and Carlton headed west and hit the slopes in Aspen at the legendary Little Nell, rising to Beverage Director and receiving his Master Sommelier certificate. Carlton met Gaylon Lawrence Jr. at Little Nell, where Gaylon brought him on to run storied Heitz Cellars in Napa. The fun just begun when Gaylon and Carlton started Lawrence Wine Estates and acquired Burgess Cellars, Stony Hill Vineyard, Haynes Vineyard, Lascombes to name a few, and founded Demeine Estates, a fine wine import and marketing company. Carlton McCoy also co-founded the Roots Fund, a non-profit organization aimed at creating educational and employment opportunities for Black and Indigenous individuals in the wine sector. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

➡️ ❄️ What's life like at the edge of the world? Neil and Sunila uncover the magic of Svalbard, the Arctic wonderland where icy landscapes meet fascinating traditions.➡️ ✈️ Travel tips and unique quirks! Learn why sitting on the right side of the plane is a must, the curious “no birth, no death” policy, and why locals always remove their shoes indoors.➡️

➡️ ❄️ What's life like at the edge of the world? Neil and Sunila uncover the magic of Svalbard, the Arctic wonderland where icy landscapes meet fascinating traditions.➡️ ✈️ Travel tips and unique quirks! Learn why sitting on the right side of the plane is a must, the curious “no birth, no death” policy, and why locals always remove their shoes indoors.➡️

An ancient recipe that spawned many different variations of this warm, spiced wine beverage. Uncle Brad gives us a surefire recipe, a real banger! You will honestly love the smell, the taste, and the story. So stick around for the history of Gloog.    Glogg   (gloo-guh)  Glass: Heat safe mug    Garnish: Spoon + blanched almonds and raisins  Directions & Ingredients  Make your spice bag: grab a cheese cloth, add the following, and then tie it off with string so the contents won't come out.  20 (cracked) cardamom pods  10 cloves  Ginger (about 5 inch piece) peeled and sliced into ½ inch pieces  1 – 2 orange peels  2 cracked cinnamon sticks  In large saucepan, stockpot, or stewpot add:   2 bottles (750ml) of inexpensive Merlot  0.5 cup golden raisins  0.5 cup of blanched slivered almonds  1 cup honey (Acacia honey works best)  Your spice bag  Heat on stove over low heat for at least 2.5 hours but not more than 6. NEVER LET THIS BOIL.  Add 0.5 cups of Aquavit 30 minutes before serving (Linie Aquavit works really well with this recipe)   Serve in mug with spoon so guests can eat the almonds and raisins as they enjoy their Glogg    Crimson & Clove  Glass: Nick and Nora  Garnish: Nutmeg  Directions & Ingredients  1.5 oz dry red wine, such as Pinot Noir, or Grenache  1.5 oz Cognac  1/2 oz sweet vermouth  1/2 oz vanilla syrup  1/2 oz allspice dram  1/2 oz fresh lemon juice  Fresh nutmeg on top  Add all ingredients into a shaker and shake with ice!  Double strain into a nick and nora glass  Garnish with nutmeg on top!     TIP: why we temper our glasses.     Get your Zbiotics Pre-Alcohol Probiotic here: zbiotics.com/ARTOFDRINKING  Be sure to enter the code ARTOFDRINKING for 15% off your first order    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

It's our 500th episode! Thank you to everyone who has been following along since 2018 and to those who are brand-new to our universe. We had to mark this big episode with one of our absolute favorites in the world of baking, business, and cookbook writing. Christina Tosi is the founder of the singular Milk Bar bakery and the author of many must-own cookbooks. Her latest is her best one yet: Bake Club: 101 Must-Have Moves for Your Kitchen tackles all the baking questions (and perhaps struggles) home bakers might have. We talk about what makes a great weekend baking project and how some recipes are ideal for the time-strapped. Tosi talks about the good-old Momofuku days and how a big life change is making her rethink her own cooking habits. Also, the holiday Reese's ranked! Thank you again for all the wonderful messages over the years! We love hearing from you and bringing you our show a couple times each week.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Aliza's birthday, including trips to Pastis and the Alvin Ailey retrospective at The Whitney, the Baldor x The Sussmans collab is really fun, as is The Shirtosphere. Also, a box grater PSA, Malcolm Livingston II's August Novelties is incredible, JJ Johnson is previewing a cool new restaurant concept, Aquavit's bar room menu is the perfect way to try high-caliber Swedish cooking in NYC.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

16 . desember 2024 feirer Norske Akevitters Venner 25 år. I den forbindelse har redaktør i AquaVIT, Sjur Harby, samlet tre av ildsjelene som var med på å stifte foreningen, til en prat om historien vår. Halvor Heuch, Ingvar Hage og Per Harald Grue er samlet rundt bordet på Atlungstad brenneri for å se tilbake på de siste 25 årene. Hva var ideen bak foreningen, og hvordan foregikk stiftelsen? Hvordan har vi jobbet disse 25 årene for å få til de tingene vi har gjort? Hva er de tre mest stolte av at vi har fått til, og hvordan mener de foreningen bør utvikle seg videre? Dette, og mye mer, får du høre om i denne ekstra lange spesialepisoden av Akevittpodden, i anledning vårt 25-årsjubileum.

In this in-depth episode of Distilling the West, Dan and Dave sit down with Andy Robinson from Aimsir Distillery and Adam Junod from Good Creative to explore the creation of a one-of-a-kind spirit: VÆttir Aquavit. Drawing on the deep-rooted traditions of Nordic distillation, this unique Aquavit brings together ancient techniques and modern creativity in a way that sets it apart in the world of craft spirits. Andy and Adam discuss the collaborative process between distiller and creative studio, explaining how the concept for VÆttir Aquavit was born and how it reflects both the history and mystique of Scandinavian culture. They explore the significance of the ingredients, the role of botanical infusions, and the meticulous production methods that give VÆttir its distinctive character. Throughout the episode, Dan and Dave provide their expert tasting notes, analyzing the bold, herbaceous flavor profile of the Aquavit. They break down the layered notes of caraway, dill, and other traditional botanicals, while also exploring the spirit's versatility in cocktails and sipping experiences. With insights into branding, product development, and distilling artistry, this episode is perfect for listeners interested in the intersection of tradition, creativity, and craftsmanship in the world of spirits.

“La terra promessa” di Nikolaj Arcel è un intenso dramma storico che trasporta lo spettatore nella Danimarca del XVIII secolo, costruendo una grande epopea western, capace di riflettere i lati più duri e nascosti dell'animo umano. Il film racconta la storia del capitano Ludvig Von Kahlen, interpretato da Mads Mikkelsen, che vuole rendere fertile una grande terra desolata, la brughiera danese, affrontando le difficoltà della natura selvaggia e i conflitti con i potenti signori del luogo. “La terra promessa” parla di ambizione e desideri, destinati a fallire se rappresentano il solo scopo dell'esistenza umana. Viene esplorata la volontà ancestrale di dominare il caos, ma anche la necessità di guardarsi nel profondo, per comprendere e nutrire i bisogni dell'anima. Per l'abbinamento un buon “North Seal Oil”, un cocktail complesso e strutturato che porta nel bicchiere tutto lo spirito indomabile delle terre del nord Europa: 45 ml di Aquavit, 22 ml di Americano Cocchi Bianco, 15 ml di Scoth torbato, 7 ml di triple sec e una scorza di pompelmo a guarnire. Dirompente al palato, regala vellutate note torbate, che richiamano immediatamente le lande desolate della brughiera danese, evocando la lotta impari ed eterna tra uomo e natura. "La terra promessa" è disponibile su Now e Sky Viva il cinema! 

Today on our episode #397 of All in the Industry®, Shari Bayer's guest is Lee Anne Wong, Executive Chef and Owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, NY, Lee Anne graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, in NYC, and began her culinary training at Marcus Samuelsson's Aquavit before playing an integral role in the opening of Jean-Georges Vongerichten's Restaurant 66. She went on to work as the Executive Chef of Event Operations at ICC, during which time she was featured on Season One of Bravo's Flagship Series Top Chef, and subsequently was hired as the series' Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse that it is today. Lee Anne has also appeared as a competitor on The Next Iron Chef, Chopped, and Tournament of Champions, as well as participated on Season 17 of Top Chef All Stars. In late 2013, Lee Anne moved from NYC to Honolulu where in 2014, she debuted Koko Head Cafe—an island style brunch house in the Kaimuki neighborhood—to popular acclaim, and was recognized on the cover of Honolulu Magazine, as well as in Bon Appétit and Food & Wine, among other publications. In August 2014, she released her first cookbook, Dumplings All Day Wong, and in 2016, she joined Hawaiian Airlines as a guest chef, and in 2018, she was named Executive Chef for the airline. In March of 2019, she moved to Maui with family, and her latest project was Papa'aina, where she was reimagining the restaurant at the Pioneer Inn, Maui's oldest hotel located in historic Old Lahaina at the Harbor. In August of 2023, Lee Anne and residents of Maui were suddenly faced with wildfires, which devastated large sections of their homeland, losing the restaurant and hotel. On today's show, Shari sits down with Lee Anne in Chicago during the James Beard Awards weekend in June to talk about her impressive career and the impact of this tragedy, and what we can do to help. Today's show also features Shari's PR tip to support people and businesses, especially when they are in times of need, and Solo Dining experience at Lula Cafe, Chef and Owner Jason Hammel's market-driven restaurant in Chicago's Logan Square neighborhood, which is celebrating its 25th anniversary, and recently won for Outstanding Hospitality at the James Beard Restaurant and Chef Awards 2024, which is a part of Shari's "On the Road" coverage of #JBFA on episode #396. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

In our latest blind tasting podcast, host and Master Sommelier Chris Tanghe chats with Jonathan Eichholz,MS, about proven study methods that have helped both of them develop the skill to not only pass the Master Sommelier exam but also continue to improve their tasting ability and adapt to evolving wine typicity. Working with the GuildSomm team, Jonathan keeps the compendium up to date and occasionally teaches classes. He has worked at the acclaimed New York City restaurants The Modern and Aquavit, and he passed the Master Sommelier exam in 2023.  Thanks for listening. If you enjoy this episode, please consider leaving us a review, as it helps us connect and grow the GuildSomm community. Cheers!

Join us as we track down and try the national spirit of Columbia, Aguardiente.  The beverage (also knows as guaro) is a clear, anise-flavored liquor made from distilled sugar cane.  Is it worth it? Does it taste like fire water? Only one way to find out...New episode.  New name and logo.  Same awesome (debatable) co-hosts Matt and Jason!https://en.wikipedia.org/wiki/Aguardientehttps://www.theunconventionalroute.com/colombian-aguardiente-facts/#newrelease #aguardiente #guaro #columbia #drinkreview #podcast #isitworthit #arsenicculture The Fire Water of Columbia-E73https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Aquavit or Akvavit or Akevitt: The spirit of Scandinavia, gin's Nordic cousin, snaps, it goes by many names around the world. Some even sails around the world before it's bottled. This episode explores some of the history, styles, and origins of the spirit, as well as some tasty tales of potato priests, black death, and drinking songs. Resources from this episode: Books: Certified Specialist of Spirits (CSS) Study Guide, Society of Wine Educators, Nickles, J. (2020)  The Oxford Companion to Spirits and Cocktails [Kindle Edition], Wondrich, D & Rothbaum, N., (2022) Websites: Alcohol Professor: Three Exciting Aquavit Trends you Need to Know Now, English, C. (3 March 2023) https://www.alcoholprofessor.com/blog-posts/3-exciting-aquavit-trends Drink Fellows: Demystifying Aquavit, Bickford, M. (11 January 2023) https://drinkfellows.com/blogs/news/demystifying-aquavit English Grammar Lessons: See a Man About a Horse - Meaning, Origin, and Useage, Pearson (18 November 2021) https://english-grammar-lessons.com/see-a-man-about-a-horse-meaning/ Eur-Lex: Access to European Law, Regulation (EU) 2019/787 of the European Parliament and of the Council of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008, Annex 1 [Categories of Spirit Drinks ], (24) Akvavit or aquavit https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:02019R0787-20240513&qid=1721068894716 Innherred: Aquavit History at Innherred: https://en.visitinnherred.com/aquavit-history-in-innherred/ Love to Know: Seven Aquavit Cocktails for a Nordic Spin on the Classics, Freeman, A. (8 February 2023) https://www.lovetoknow.com/food-drink/cocktails/aquavit-cocktails The Manual: A History of Brennivín Aquavit: The Black Death of Iceland, Fergus, J. (17 May 2017) https://www.themanual.com/food-and-drink/brennevin-aquavit-iceland/ Nordic Spirits: The History of Aquavit (nd) https://nordicspirits.com/en/history-aquavit Oslo: The Story of Norwegian Akevitt https://www.oslohd.com/about-norwegian-akevitt Scandinavia Standard: What is Aquavit? A Guide to the Scandinavian Spirit, Nielsen-Bobbit, J. (28 July 2020) https://www.scandinaviastandard.com/a-guide-to-scandinavian-aquavit/ Spritmuseum - Museum of Swedish Drinking Culture: The History of the Snaps Song https://spritmuseum.se/en/drinking-songs/ The Spruce Eats: What is Aquavit? Graham, C. (9 August 2022) https://www.thespruceeats.com/what-is-aquavit-4687051 Sunny Gandara: Aquavit - The history and tradition of the Norwegian ‘water of life', Gandara, S. (30 June 2018) https://sunnygandara.com/aquavit-the-history-and-tradition-of-the-norwegian-water-of-life/ Swedish Food: Swedish Drinking Songs (Svenska Snapsvisor), Duxbury, J. (n.d.) https://www.swedishfood.com/songs   Glass in Session Episodes Relevant to this Episode: S4E6 | Got Wood? Talkin' bout Oak https://glassinsession.libsyn.com/s4e6-got-wood-talkin-bout-oak Glass in Session® swag mentioned in this show: https://www.teepublic.com/user/glass-in-session   Glass in Session® is a registered trademark of Vino With Val, LLC. Music: “Write Your Story” by Joystock (Jamendo.com cc_Standard License, Jamendo S.A.)

Don't worry! This isn't entirely a college baseball episode! Mostly, it's a pro hockey episode One host is out, two others are sick, and everybody has a Good Sports Hangover Holly has some FATHERS & SONS feelings to work through re: the College World Series, and that's going about as well as you'd expect Celebrating Ft. Lauderdale as Hockeytown, USA Disturbing new allegations come to light regarding a MacGuffin known only as "the Jason robot" Stanley Cup trivia ruined by Jimmy Fallon A visit with Arthur Blank's actual falcon Surber delivers an assortment of wipes-based confessions This week's theme song arranged and performed by Shawn Pryor Follow Jason's work and upcoming book-related appearances on Vacation Bible School, Shutdown Fullbooks, and elsewhere at jasonkirk.fyi Find Holly and Spencer writing and chirping at channel-6.ghost.io Listen to Ryan's other, less harrowing podcast, We're Not All Like This, and check out his new project at assigned.substack.com  Purchase only the finest Fullcast gear and keep up with our live show schedule at sunny preownedairboats.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

This botanical liquor can be made with many things, but often brings flavors like caraway or dill seed to the party. Anney and Lauren dip into the science and history of aquavit.See omnystudio.com/listener for privacy information.

Meet a woman who cooked her way to the top in New York City's fiercely competitive culinary scene.In this electrifying kickoff episode of CEO School live from the iconic New York Stock Exchange, host Suneera Madhani sits down with the extraordinary two-star Michelin chef, Emma Bengtsson. Diving deep into the male-dominated world of haute cuisine, Emma shares her inspiring journey from a childhood inspired by family matriarchs to spearheading Aquavit, a top-tier Swedish restaurant in the heart of Manhattan. Amid the buzz of the Women's Exchange Summit, they explore the challenges of maintaining culinary excellence, the intricate dance of managing a high-end restaurant's backend, and Emma's personal coping mechanisms under relentless pressure. Listeners will leave equipped with a richer understanding of the complexities behind culinary stardom and restaurant management, along with actionable insights on navigating male-dominated industries. Additionally, they will feel energized by the powerful stories of what it means to forge a path where women are underrepresented, making this session a source of motivation for anyone needing a dash of inspiration to chase their professional dreams.Connect with Emma: https://www.instagram.com/emmabengtsson.chef/Connect with CEO School: https://www.instagram.com/ceoschool/Are you ready to take your leadership skills to the next level?Join my exclusive, 8-week coaching program, and gather the right tools and resources to scale your business effectively and sustainably.Entrepreneurship is hard and the road is overwhelming, lonely, and uncertain. By joining The Accelerator, you go from bearing the pressure of scaling your business to learning from a 9-figure founder and expert.Visit: TheCEOSchool.co/Accelerator today. Elevate your leadership. Elevate your success. Don't miss out. Join The CEO School Accelerator now.Shop our Merch: https://theceoschool.co/the-shop

We're back! I spoke to the one and only Tim McKee. If you know you know. You probably know. Minnesota dining legend. He's a James Beard award-winning chef, and his resume is absolutely killer: La Belle Vie, Octo Fish Bar, Solera, Barrio, and Sea Change, just to name a few. Today, he's working on a North Loop restaurant that'll focus on the flavors of Spain's Basque region.Chefs and industry people, this one is for you. We talk about the trials and tribulations of running a spot. We talk about the nitty gritty of that shit. We talk about our history. We talked about everything.  Enjoy! Thanks for listening!-BTW!!! Our show is now sponsored by Cry Baby Craig's and Minnesota Ice. The best damn hot sauce in town and the best damn cocktail ice in town. It's a beautiful thing. Go to their websites on give them money pls.-Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, it would help if you bought a few of Muccis' frozen products in stores throughout the Twin Cities metro.You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast addressing massive restaurant industry change.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.

Det blir berättelser från stjärnkök och praktiska tips om vartannat i det här avsnittet där vi dyker ned i matlagningskonsten. Vad krävs för att bli en riktigt bra kock och vilka trender är tydligast just nu i restaurangvärlden.Vår ciceron är Albin Edberg, som har en bakgrund som tävlande i Kockarnas kamp i TV4 och som assistent under Bocuse d'Or, världens mest prestigefyllda matlagningstävling. Albin har arbetat på restauranger i flera världsdelar och driver just nu sin egen verksamhet.Programledare: Fritte FritzsonProducent: Ida WahlströmKlippning: Marcus TigerdraakeSignaturmelodi: Vacaciones - av Svantana i arrangemang av Daniel AldermarkGrafik: Jonas PikeFacebook: https://www.facebook.com/alltduvelatveta/Instagram: @alltduvelatveta / @frittefritzsonTwitter: @frittefritzsonGästfoto: Maria CrusemanHar du förslag på avsnitt eller experter: Gå in på www.fritte.se och leta dig fram till kontakt!Podden produceras av Blandade Budskap AB och presenteras i samarbete med AcastAlbins lista över favoritkrogar just nu (i Sthlm)- Bar Libertin - mellanrätter och naturvin i Aspudden. Här träffar man mig 2-3 ggr i veckan.- Gaia - Nästan som ovan fast i Midsommarkransen.- Främmat - Som Frankrike fast man slipper fransmännen och maten är god. Öppnar snart nytt på Söder.- Solen - Adam och Stor-Albins enorma krog vid Slaktis. Barhäng eller låååångmiddag.- Två Små Svin - Smörrebröd, tjeckisk öl och alldeles för mycket Aquavit i Årsta.Organisationer som hjälper Ukrainahttps://blagulabilen.se/http://www.humanbridge.se/https://www.rodakorset.se/https://lakareutangranser.se/nyheter/oro-over-situationen-i-ukrainaUkrainska statens egen lista (militär och civil hjälp)https://www.defendukraine.org/donate Become a member at https://plus.acast.com/s/alltduvelatveta. Hosted on Acast. See acast.com/privacy for more information.

Ulrika Bengtsson är kock med många järn i elden! Lyssna på hennes resa från lilla Hylte,  som är den enda inlandskommunen belägen i två landskap, Halland och Småland. Hon arbetade på restaurang Aquavit i NYC 1989. Ulrika har lagat mat på Svenska General Konsulatet, haft egen restaurang som bar hennes namn och varit ansvarig för all mat och andra event på ett hotell beläget på Lexington Avenue. Idag driver hon Björk Cafe & Bistro. Ulrika berättar öppenhjärtigt om möten med gäster under åren. Positivitet och livsglädje går som en röd tråd genom veckans poddavsnitt. Ulrika bjuder verkligen på sig själv!   https://www.bjorkcafe.com/ https://newyork.swea.org/   SWEA-poddens team som medverkar detta avsnitt: Intervju: Marija Borenius (SWEA Global) & Anna Tvinnereim (SWEA Örestad) Redigering: Nina Brunk Hörnfeldt (SWEA Stockholm Webb: Nina Brunk Hörnfeldt (SWEA Stockholm) Sociala medier: Veronica Strandell (SWEA Global)

These Minneapolis-based cool kids are the masterminds behind Bebe Zito and Ouro Pizzaria. They were also involved in bringing the incredible Eat Street Crossing to life. Literally, everything they do screams "cool." But, man, they're tired. They're stressed. They aren't afraid to admit it. So let's talk about it. I appreciated this candid opportunity to sit down with them and understand who they are and where they come from. This was my first time really sitting down and getting to know these folks, so I definitely enjoyed this one!-Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, it would help if you bought a few of Muccis' frozen products in stores throughout the Twin Cities metro.You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast addressing massive restaurant industry change.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.

There's this stereotype that Gin... and the Gin and Tonic... ends up tasting like Christmas Trees. But there's so much more to his spirit, and here we make the case that you should think about in many cases replacing Vodka with Gin for a better tasting cocktail. We get into the why it tastes the way it does, why a lot of people meet Gin far too early, and introduce you to a similar spirit, Aquavit, that you shouldn't ignore.  There's so much gin, and custom tonic to explore - that you can really spread your wings with this combination. Simple, but the possibilites for tasty complexity.  Dr. Kevin Peterson is an author and owner of the Castalia at Sfumato Cocktail Bar in Detroit, Michigan. He applies his engineering experties to making some of the best tasting cocktails in the nation.  Check out his bar: https://www.castaliacocktails.com/  

What do you get when you combine a Norwegian spy, a Xmas tree a slap up meal at the Savoy and a bottle of Aquavit? If your answer is a long standing Xmas tradition between two nations, you'd be pretty close.See omnystudio.com/listener for privacy information.

Ass another exhausting year comes to an end, let us take the time and reflect on some good ol´ times by reviewing Turbonegro´s 2003 massterpiece SCANDINAVIAN LEATHER. Like a decades old Aquavit, this album goes down ass smoothly ass any Se(a)m...

Ass another exhausting year comes to an end, let us take the time and reflect on some good ol´ times by reviewing Turbonegro´s 2003 massterpiece SCANDINAVIAN LEATHER. Like a decades old Aquavit, this album goes down ass smoothly ass any Se(a)man during their heyday in their early 20s. Skål!

In this episode, I had the pleasure of hosting Nick Kosevich, a Minnesota-based food and beverage professional. He is CEO of the cocktail company Earl Giles and Beverage Director of Mr. Paul's Supper Club in Edina, MN. Nick and I go all the way back to 2006 when we opened Town Talk Diner in Minneapolis. That crazy fuckin time lead to us creating a lifelong friendship, which is why he felt comfortable enough to show up in a banana costume.We spent our time together talking about said banana costume, our past together, and  general shit we've both experienced in the industry.- Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, you should buy a few of Muccis' frozen products, available in stores throughout the Twin Cities metro.You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.

Chef Ed Porter is a storyteller of many mediums. A man of myriad arts, Chef moved to Minneapolis from NY in 98 to open Marcus Samuelsson's second location of the legendary Aquavit. His love of food is equalled only by his love of music, as heard on his brand-new album "de zéro", for which he has been scheming up a multi-course meal to pair with each track. Wild, right??Chef gives Quam and Charles the scoop on that ambitious creative pursuit, and gets in the weeds about spicy food, New York food culture, embracing life in the Twin Cities all these years after moving from NY, and a bundle more, in addition to these topics of the week:❄️ It's the little things-- what seemingly innocuous activity makes you very happy?

FULL SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to the podcast. We are talking with 2 powerful women today in the cheese world. We're talking with Jessica Sennett from Cheese Grotto and our friend Alise Sjostrom from Redhead Creamery. Alise fromRed Head Creamery has been on the program before. Jessica, this is your first time. Welcome.Jessica [00:00:35]:AliseYes. Thank you. Thank you for having us.Stephanie [00:00:38]:Okay. You guys are in collaboration. And tell us a little bit about your meeting and how this collaboration started.Jessica [00:00:46]:Oh, yeah. So so, yeah, it's probably the the fastest, collaboration known to man in terms of, us both Being on the same page, which which was awesome. I yeah. So cheese grotto a Little bit about what we do. You know, we we do have our cheese grotto, which is the namesake of the company. It's a humidor for storing and serving Cheese and we make them in the Catskills in New York as well as in, Ohio. There's, the bricks That humidify. These cheese grottoes are made in Ohio.Jessica [00:01:24]:And, essentially, they act as a humidor for prolonging the shelf's life of cheese. And we started, selling and partnering up with American Artisan Cheesemakers about 5 years ago. And once the pandemic hit, it really helped, you know, Bloom Art subscription programStephanie [00:01:47]:Sure.Jessica [00:01:48]:As well as virtual tastings and gift boxes. And we focus on American artisans Because, you know, we really love to, to support what's going on regionally because there's, like, so many amazing cheeses now that are being made. And, you know, Redhead Creamery and Elise has, just all have been wonderful, partner in our Different cheese programs for a few years now and believed in us when we were first getting started on the cheese side as well. And so, you know, this year, we have been collaborating more, with different makers to create some unique, limited, edition products. And her her little Lucy Brie is is incredible. It's this Taller format breeze style that has a very unique way that it ripens. And so you get really nice varied texture both, like, A little bit of a denser center when it's a little bit younger and then, like, a beautiful cream line right underneath, the rind. And so I reached out to her about Potentially doing a holiday version of, the little Lucy Brie.Jessica [00:03:00]:And Yeah. Immediately, we were like, how about herbs? Because herbs are, like, such a huge part of, you know, the, holiday time and just Bringing a brightness and herbaceous quality to a lot of our foods, and also baked brie is a huge thing, this time of the year. And a lot of times, there's a lot of toppings of, of, of herbs that go into different baked Brie recipes. So, so, yeah, we we just went back and forth, very quickly via email and, decided that, Herbes de Provence, that would be a great thing to to feature. A nice varied eclectic mix that really represents the holiday season. And, and Elise did some testing with it. And, yeah, I'd love to hear more about like, so on Elise's side, I know that she, Tried a couple different test batches of the cheese, but first, we put the herbs on the rind, and then eventually it ended up being Infused into the pace, which is, like, beautifully balanced, though. I'd love to hear about how she got to that too.Stephanie [00:04:09]:Yeah. I would too because it was so, like, Natural. Like, when I had it, I was like, oh, yeah. Of course. I can't believe this hasn't that she hasn't done this before Because, Elise, you're so, like, revolutionary, I think, just in making cheese and the way that you view your Marketing of cheese, and little Lucy has been such a fan favorite for so long. So, yeah, I am curious how, like, All of a sudden, like, why hadn't we thought of this before?Alise [00:04:40]:Yeah. So I think the day that we were, collaborate collaborating back and forth. I was actually on a fall vacation with my husband up in Door County, And he was also working, and I had to I just sat at my desk for a little bit, and that's what we did all day is decide what we were doing with this herb brie, but I we've played with our little Lucy brie a little bit and didn't really go farther with it. We've tried a, Chipotle line in the middle or played with ash because it's just the cool thing to do. Yep. And I knew that herb would taste good. And so When we kind of brainstorm back and forth, I knew I had some on hand in our shop that I could play with immediately. And so That was a big reason why I recommended it right away so that we could act quickly.Alise [00:05:31]:And, yeah, it was really fun. So we Did 3 or 4 different varieties, to see what tasted best, and if they got heated up, which melted best. Some of them, We tried to do the the line in the middle of the wheel with herbs, and we smothered the mold after the cheese had ripened. We smothered that with herbs, and then the infused version, actually is the easiest for making it also. And I'm always trying to go for that because I hate when I create something and then everyone hates that we have to keep making it because it goes well. So we actually, put the herb dry herbs in with the curds and whey and then, mold you You know, pour the curd in the mold that way, and it all just evenly distributes within. We let it soak for a little bit just to Infuse that flavor a little bit, but, it's awesomely pretty simple on our end, and we are really excited about the results of it, and I'm always excited to do something fun and collaborate with other people, especially Jessica because we have, like, a fun relationship, and it's been cool to see where this goes.Stephanie [00:06:48]:So, Jessica, in addition to the storing of the cheese in your very, Scientifically beautiful wood grotto for the countertop. When you think about, like, a cheese subscription, Who do you think is the ideal candidate for it?Jessica [00:07:06]:No. It's a it's a great question. We we have a couple Subscriptions that we do on our website. So we have one that is more curated, monthly pairings. So you can opt to choose with pairings or without, and we we have a theme each month that we decide on, That helps us kind of curate and highlight specific styles of cheese from different makers. And then, you know, we find some really great pairing to kinda bring that to life. So, actually, the the herbs that we see is part of our December, holiday themed box, Which makes sense because we're also including a baked Brie recipe with that, so that you can, you know, Create a very, one of a kind, I would say, type of baked brie, than maybe what you have experienced before. It's a very It it looks like a popover almost.Jessica [00:08:02]:It's very, beautiful, but because it's a little bit on the taller side. So, You know, for the monthly, I would say, you know and really, like, with both of our subscriptions, we have a quarterly one as well. It's really about, My my my main thought about the best person, for signing up for a subscription is someone who is interested in in learning more and pursuing more, in the world of artisan cheese and exposing themselves to different styles of cheese that they might not have, necessarily opted for, on their own or maybe couldn't find in their local grocery store. And that's really what we're looking for is To curate, you know, unique, you know, palatable, but also diverse styles of cheeses from different makers so that you can get a really full spectrum of what, yeah, American and artisan cheese has to offer. I mean, we're we're in the thousands of different Cheeses, it's time now that you can explore, so there's definitely not, like, a cap in terms of how many cheeses you could try. So that's really, you know, somebody who's who's curious, who's, enthusiastic, but wants to get a little bit deeper into it. That's that's what what I'd recommend.Alise [00:09:19]:I love it.Jessica [00:09:21]:Yeah. And we the other one we have is a quarterly subscription, which we actually have done with Elise in the past as well. It's, meet the maker. So we did a session. We do 4 4 shipments per year where we actually Sit down live with the cheese maker, and they get to do a deep dive into 4 cheeses from 1 maker. So that's got a really cool immersive element on that as well. So even with the quarterly, I would say the, really just to kind of elevate and and and enhance your own understanding of cheese, it really is a great opportunity to do that and, pursue it a little bit more like a hobby.Stephanie [00:09:58]:Elise, I have a confession, and it's gonna make you laugh. So I do like to make a brie. Yeah. I like to make it on croute. Right? I like to wrap it in puff pastry, but I always would buy Cheap Brie because I felt so bad using, like, your delicious product in something Kinda so pedestrian, but I feel like this is giving me, like, a new opportunity to explore it. Because do you heat up your own Brie? I felt like that was almost like a sacrilege.Alise [00:10:34]:Well, here's what now you'll laugh at me because Sometimes in the rare occasion that I'm home alone, I'll be like, well, not making dinner for anybody, but I'll have random cheese in my fridge. And so I microwaved a brie and put jam all over it, and I was like, why didn't I think of this a long time ago? I could just microwave it. But so I like, more often than not, I eat it plain like, I don't cook it, but, Yeah. It's you know what? You do you.Stephanie [00:11:05]:Yeah. And there's, like, something about holiday time. You know, I do a ton of entertaining, and Just a brie warmed up with either preserves on it or uncrut and wrapped up is Really elegant, lovely, a nice way to serve cheese that's a little bit different that maybe people wouldn't do themselves that feels fancier.Alise [00:11:28]:Yes. Absolutely.Stephanie [00:11:30]:So alright. I feel like this has opened new doors for me. And I always do I am a person that has a holiday cheese vibe. So I will seek out, special holiday cheeses from local makers that only come out this time of year, And I'll, you know, pay a lot more to put them on my table because I know that they're special and they're custom. So this feels like this could be something that could really take off for you, and then you're gonna have that problem like you do with all your cheeses where you're gonna have to make so much of it.Alise [00:12:04]:I'm okay with that.Stephanie [00:12:07]:Elise, how's the store going? And get our listeners up to speed. You guys have expanded.Alise [00:12:12]:Yes. We're in the middle of expansion. I don't know if you can hear the rumbling at all in my background, but, Everything's going great. We're our expansion project's a little bit slower than we anticipated, but it always is. And so we're hoping that we will be, making spirits by February. Fingers crossed. But we'll have more so of a full restaurant and our distilled spirits with whey. So we're really excited to get everything up and rolling,Stephanie [00:12:44]:maybe when theAlise [00:12:45]:snow is gone.Stephanie [00:12:46]:Yeah. And you've got the store too.Alise [00:12:48]:Yes. We have a cheese shop, and we do dairy farm tours. And, we serve our pan fried curds that are extremely popular, especially when it's cold out. And we now have, robotic milkers for the last month, so that's a fun new thing to come check out if you go on our farm tours.Stephanie [00:13:08]:Does that Free up you guys because they always talk about how labor intensive dairy cows are. AndAlise [00:13:16]:Yeah. It will eventually. The the onboarding process is tiring and difficult for both the cows and the humans getting them trained. But, yes, that is the end goal is that it will free up some of that time and allow us to be a little more flexible with how we spend our time.Stephanie [00:13:35]:And for those of you that maybe are new to the program or not familiar with Redhead Creamery, Elise is the daughter of dairy farmers, and She decided she wanted to take the cheese angle versus just the dairy angle and really has Created a whole more elaborate successful business for your family. How many people do you employ now?Alise [00:14:00]:We have about 12 employees.Stephanie [00:14:03]:And if you add, like, the restaurant and the distillery, that's gotta add, like, I'm thinking at least 40 more.Alise [00:14:09]:Oh, well, I don't think it'll add that many more. The distillery itself will add my husband will be our distiller, And we'll all kind of team up when it's bottling day. And then but we'll need the help for the restaurant side of things, serving, and all of that.Stephanie [00:14:27]:When is anyone else making, spirits out of whey?Alise [00:14:32]:There's about 9 to 10 other makers in the world that are making It's out of way. We will be one of the only that do everything on-site, having the cows, the cheese, And the spirit's all right here.Stephanie [00:14:46]:Oh, I'm so excited. Like, it's just that whole closed loop system that I feel like it's just the jazziest of jazzy food lore. Right? I mean, just what an awesome story. I cannot wait for it. You guys have been super fun to talk to. Are there any things that are happening in the food world that you're like, Oh, you gotta know about this, or I'm so excited about this right now. No. Nothing like putting you on the spot.Stephanie [00:15:18]:I mean, you're both just, like, staring Likely, like, I don't know. We're in holiday season. What are you thinking, lady? Surviving.Jessica [00:15:27]:Yeah. Yeah. I mean, you know, I don't know. I mean, you know, I I think it's just you have to keep encouraging you to keep exploring locally what's going on food wise. Jessica.Stephanie [00:15:39]:I'm gonna help you out. Okay. So tell me the last delicious thing you ate or drank that was not your own product. And you weren't gonna eat a cheese grotto, so there's that. Yeah. Yeah.Jessica [00:15:56]:Let's see. What would you know, I'm really into, Pastis. Tell me about them. Yeah. We went to I mean, we went to France Back in September, and, basically, every single region of France has its multiple versions of pasties. But a lot of times, you know, there's, yeah, there's one, like, From the. There's one from all these different regions, and it is really just an amazing, amazing spirit that I, like, never really got into before. But, you know, I think actually a pastiche and cheese pairing would be Pretty fun too.Jessica [00:16:38]:You know, speaking of, you know, more of these more herbaceous, like, flavor profiles, like The the anise that you're getting from from the pasties is really amazing and, just, you know, the variety. But I'm also very curious, I have to say, about the flavor profile of the distilled whey. Like, what what is that like?Stephanie [00:16:59]:Yeah. And it has me thinking about, like, aqua vie too. Like, these seasonal, herbaceous, botanically spirits.Jessica [00:17:08]:Yes. Yeah.Alise [00:17:09]:So it's it is a a neutral spirit for the most part, but it it does have a creamy mouthfeel to it. I'm still not sure how to really fully explain the actual flavor of it. We have about, oh, what is it, maybe 10 gallons of spirit that a distiller has done for us out of our fermented way so that we have something when we actually open. But, Along the lines of, you know, Aquavit is something that we hope to eventually make and a gin and then a barrel aged version of it as well just because you can. But, but, yeah, it'll it'll be fun, and we're excited for our our restaurant cocktail room because every drink will come with A wedge of cheese with it, so we'll get to figure out how everything tastes with cocktail.Stephanie [00:18:00]:Have you ever had the sugar beet vodka?Alise [00:18:05]:I don't know. Well, Molly, I think I have. What's the name of theStephanie [00:18:09]:b e t is the one that I know of that's made in Minnesota. And I would I would encourage you to check that out. Mhmm. The only reason I think of it is when you talk about, like, a creamier mouthfeel, There's a richness to that vodka.Alise [00:18:25]:Should I That nothing that IStephanie [00:18:28]:is just something that feels, I don't know. It feels like a very different mouthfeel, and it is when you talk about, like, a creamy richness, it just sticks in my brain. And I'd like you to try that because I think maybe it would give you something similar just to think about.Alise [00:18:48]:Cool. Yeah. I'm gonna look it. My husband has probably tried it.Stephanie [00:18:51]:Yeah. It's just cool and it's made with sugar beets, which is a little bit different. You know, potato butts are a little bit different. So Mhmm. Well, you guys, have been great. Are you gonna have so how can people order the cheese? And if they wanna come down, will they find it at Redhead Creamery too, or can is it just in the subscription?Jessica [00:19:11]:Yeah. Right now, we just have it we have it, 2 different ways on the Sites on cheese grotto's website. So we have it, both in the subscription, the December box. We also have a set of 2 that you can just independently or really just add on to any cheese order. You know, my recommendation when you purchase Cheese online is just buy more because the shipping is a little is always a little bit more expensive. Right. Just because it has to go express, it has to be insulated. It's perishable.Jessica [00:19:46]:It has ice packs. And we do nationwide shipping. So, So that's my that is my main recommendation. Just try just try a little bit more, when you when you go to shop online.Stephanie [00:20:00]:So I love that recommendation. Nothing wrong with that. I actually ended up with a 100 pounds of cheese in my freezer right now Wow. That I had to, like, break down. A friend ended up getting a £1,000 of Gruyere and Jarlsberg instead of the 100 that she ordered, and it came from overseas. So they couldn't take it back. So she is like giving cheese to everyone she knows and I have like a literal half a freezer full of cheese right now. Not a bad problem to have.Stephanie [00:20:32]:Yeah. Yeah.Jessica [00:20:33]:Full of it. You're stocked. You gotta get your preserves back there. You got your cheese.Stephanie [00:20:38]:I'm all set. Or anything. Elise, are you doing anything for holidays that you want people to know about before we wrap up?Alise [00:20:45]:But, yeah, we have, along with what we're doing with Jessica, we also have our 12 days of Cheez Miss calendar That is our 2nd annual year of doing, and it's really exciting. It's partnering with Milkmaid Catering in Fargo. Megan is a friend of mine, and we collaborate on utilizing our cheeses for the 12 days and then pairing each Cheese with a fun side. So, there's Minnesota made beets and, honey butter and Other fun things that go really good with cheese.Stephanie [00:21:18]:Sweet. I love it. I'll put links to all of these things in the show notes. You guys, thanks for being my guest today. I appreciate it.Jessica [00:21:25]:Oh, yes. Thank you for having us.Stephanie [00:21:27]:Alright. We'll catch up soon. Happy holidays.Alise [00:21:30]:You too. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

FULL SHOW TRANSCRIPT FOLLOWS:Stephanie [00:00:15]:Hello, everybody, and welcome to the podcast. We are talking with 2 powerful women today in the cheese world. We're talking with Jessica Sennett from Cheese Grotto and our friend Alise Sjostrom from Redhead Creamery. Alise fromRed Head Creamery has been on the program before. Jessica, this is your first time. Welcome.Jessica [00:00:35]:AliseYes. Thank you. Thank you for having us.Stephanie [00:00:38]:Okay. You guys are in collaboration. And tell us a little bit about your meeting and how this collaboration started.Jessica [00:00:46]:Oh, yeah. So so, yeah, it's probably the the fastest, collaboration known to man in terms of, us both Being on the same page, which which was awesome. I yeah. So cheese grotto a Little bit about what we do. You know, we we do have our cheese grotto, which is the namesake of the company. It's a humidor for storing and serving Cheese and we make them in the Catskills in New York as well as in, Ohio. There's, the bricks That humidify. These cheese grottoes are made in Ohio.Jessica [00:01:24]:And, essentially, they act as a humidor for prolonging the shelf's life of cheese. And we started, selling and partnering up with American Artisan Cheesemakers about 5 years ago. And once the pandemic hit, it really helped, you know, Bloom Art subscription programStephanie [00:01:47]:Sure.Jessica [00:01:48]:As well as virtual tastings and gift boxes. And we focus on American artisans Because, you know, we really love to, to support what's going on regionally because there's, like, so many amazing cheeses now that are being made. And, you know, Redhead Creamery and Elise has, just all have been wonderful, partner in our Different cheese programs for a few years now and believed in us when we were first getting started on the cheese side as well. And so, you know, this year, we have been collaborating more, with different makers to create some unique, limited, edition products. And her her little Lucy Brie is is incredible. It's this Taller format breeze style that has a very unique way that it ripens. And so you get really nice varied texture both, like, A little bit of a denser center when it's a little bit younger and then, like, a beautiful cream line right underneath, the rind. And so I reached out to her about Potentially doing a holiday version of, the little Lucy Brie.Jessica [00:03:00]:And Yeah. Immediately, we were like, how about herbs? Because herbs are, like, such a huge part of, you know, the, holiday time and just Bringing a brightness and herbaceous quality to a lot of our foods, and also baked brie is a huge thing, this time of the year. And a lot of times, there's a lot of toppings of, of, of herbs that go into different baked Brie recipes. So, so, yeah, we we just went back and forth, very quickly via email and, decided that, Herbes de Provence, that would be a great thing to to feature. A nice varied eclectic mix that really represents the holiday season. And, and Elise did some testing with it. And, yeah, I'd love to hear more about like, so on Elise's side, I know that she, Tried a couple different test batches of the cheese, but first, we put the herbs on the rind, and then eventually it ended up being Infused into the pace, which is, like, beautifully balanced, though. I'd love to hear about how she got to that too.Stephanie [00:04:09]:Yeah. I would too because it was so, like, Natural. Like, when I had it, I was like, oh, yeah. Of course. I can't believe this hasn't that she hasn't done this before Because, Elise, you're so, like, revolutionary, I think, just in making cheese and the way that you view your Marketing of cheese, and little Lucy has been such a fan favorite for so long. So, yeah, I am curious how, like, All of a sudden, like, why hadn't we thought of this before?Alise [00:04:40]:Yeah. So I think the day that we were, collaborate collaborating back and forth. I was actually on a fall vacation with my husband up in Door County, And he was also working, and I had to I just sat at my desk for a little bit, and that's what we did all day is decide what we were doing with this herb brie, but I we've played with our little Lucy brie a little bit and didn't really go farther with it. We've tried a, Chipotle line in the middle or played with ash because it's just the cool thing to do. Yep. And I knew that herb would taste good. And so When we kind of brainstorm back and forth, I knew I had some on hand in our shop that I could play with immediately. And so That was a big reason why I recommended it right away so that we could act quickly.Alise [00:05:31]:And, yeah, it was really fun. So we Did 3 or 4 different varieties, to see what tasted best, and if they got heated up, which melted best. Some of them, We tried to do the the line in the middle of the wheel with herbs, and we smothered the mold after the cheese had ripened. We smothered that with herbs, and then the infused version, actually is the easiest for making it also. And I'm always trying to go for that because I hate when I create something and then everyone hates that we have to keep making it because it goes well. So we actually, put the herb dry herbs in with the curds and whey and then, mold you You know, pour the curd in the mold that way, and it all just evenly distributes within. We let it soak for a little bit just to Infuse that flavor a little bit, but, it's awesomely pretty simple on our end, and we are really excited about the results of it, and I'm always excited to do something fun and collaborate with other people, especially Jessica because we have, like, a fun relationship, and it's been cool to see where this goes.Stephanie [00:06:48]:So, Jessica, in addition to the storing of the cheese in your very, Scientifically beautiful wood grotto for the countertop. When you think about, like, a cheese subscription, Who do you think is the ideal candidate for it?Jessica [00:07:06]:No. It's a it's a great question. We we have a couple Subscriptions that we do on our website. So we have one that is more curated, monthly pairings. So you can opt to choose with pairings or without, and we we have a theme each month that we decide on, That helps us kind of curate and highlight specific styles of cheese from different makers. And then, you know, we find some really great pairing to kinda bring that to life. So, actually, the the herbs that we see is part of our December, holiday themed box, Which makes sense because we're also including a baked Brie recipe with that, so that you can, you know, Create a very, one of a kind, I would say, type of baked brie, than maybe what you have experienced before. It's a very It it looks like a popover almost.Jessica [00:08:02]:It's very, beautiful, but because it's a little bit on the taller side. So, You know, for the monthly, I would say, you know and really, like, with both of our subscriptions, we have a quarterly one as well. It's really about, My my my main thought about the best person, for signing up for a subscription is someone who is interested in in learning more and pursuing more, in the world of artisan cheese and exposing themselves to different styles of cheese that they might not have, necessarily opted for, on their own or maybe couldn't find in their local grocery store. And that's really what we're looking for is To curate, you know, unique, you know, palatable, but also diverse styles of cheeses from different makers so that you can get a really full spectrum of what, yeah, American and artisan cheese has to offer. I mean, we're we're in the thousands of different Cheeses, it's time now that you can explore, so there's definitely not, like, a cap in terms of how many cheeses you could try. So that's really, you know, somebody who's who's curious, who's, enthusiastic, but wants to get a little bit deeper into it. That's that's what what I'd recommend.Alise [00:09:19]:I love it.Jessica [00:09:21]:Yeah. And we the other one we have is a quarterly subscription, which we actually have done with Elise in the past as well. It's, meet the maker. So we did a session. We do 4 4 shipments per year where we actually Sit down live with the cheese maker, and they get to do a deep dive into 4 cheeses from 1 maker. So that's got a really cool immersive element on that as well. So even with the quarterly, I would say the, really just to kind of elevate and and and enhance your own understanding of cheese, it really is a great opportunity to do that and, pursue it a little bit more like a hobby.Stephanie [00:09:58]:Elise, I have a confession, and it's gonna make you laugh. So I do like to make a brie. Yeah. I like to make it on croute. Right? I like to wrap it in puff pastry, but I always would buy Cheap Brie because I felt so bad using, like, your delicious product in something Kinda so pedestrian, but I feel like this is giving me, like, a new opportunity to explore it. Because do you heat up your own Brie? I felt like that was almost like a sacrilege.Alise [00:10:34]:Well, here's what now you'll laugh at me because Sometimes in the rare occasion that I'm home alone, I'll be like, well, not making dinner for anybody, but I'll have random cheese in my fridge. And so I microwaved a brie and put jam all over it, and I was like, why didn't I think of this a long time ago? I could just microwave it. But so I like, more often than not, I eat it plain like, I don't cook it, but, Yeah. It's you know what? You do you.Stephanie [00:11:05]:Yeah. And there's, like, something about holiday time. You know, I do a ton of entertaining, and Just a brie warmed up with either preserves on it or uncrut and wrapped up is Really elegant, lovely, a nice way to serve cheese that's a little bit different that maybe people wouldn't do themselves that feels fancier.Alise [00:11:28]:Yes. Absolutely.Stephanie [00:11:30]:So alright. I feel like this has opened new doors for me. And I always do I am a person that has a holiday cheese vibe. So I will seek out, special holiday cheeses from local makers that only come out this time of year, And I'll, you know, pay a lot more to put them on my table because I know that they're special and they're custom. So this feels like this could be something that could really take off for you, and then you're gonna have that problem like you do with all your cheeses where you're gonna have to make so much of it.Alise [00:12:04]:I'm okay with that.Stephanie [00:12:07]:Elise, how's the store going? And get our listeners up to speed. You guys have expanded.Alise [00:12:12]:Yes. We're in the middle of expansion. I don't know if you can hear the rumbling at all in my background, but, Everything's going great. We're our expansion project's a little bit slower than we anticipated, but it always is. And so we're hoping that we will be, making spirits by February. Fingers crossed. But we'll have more so of a full restaurant and our distilled spirits with whey. So we're really excited to get everything up and rolling,Stephanie [00:12:44]:maybe when theAlise [00:12:45]:snow is gone.Stephanie [00:12:46]:Yeah. And you've got the store too.Alise [00:12:48]:Yes. We have a cheese shop, and we do dairy farm tours. And, we serve our pan fried curds that are extremely popular, especially when it's cold out. And we now have, robotic milkers for the last month, so that's a fun new thing to come check out if you go on our farm tours.Stephanie [00:13:08]:Does that Free up you guys because they always talk about how labor intensive dairy cows are. AndAlise [00:13:16]:Yeah. It will eventually. The the onboarding process is tiring and difficult for both the cows and the humans getting them trained. But, yes, that is the end goal is that it will free up some of that time and allow us to be a little more flexible with how we spend our time.Stephanie [00:13:35]:And for those of you that maybe are new to the program or not familiar with Redhead Creamery, Elise is the daughter of dairy farmers, and She decided she wanted to take the cheese angle versus just the dairy angle and really has Created a whole more elaborate successful business for your family. How many people do you employ now?Alise [00:14:00]:We have about 12 employees.Stephanie [00:14:03]:And if you add, like, the restaurant and the distillery, that's gotta add, like, I'm thinking at least 40 more.Alise [00:14:09]:Oh, well, I don't think it'll add that many more. The distillery itself will add my husband will be our distiller, And we'll all kind of team up when it's bottling day. And then but we'll need the help for the restaurant side of things, serving, and all of that.Stephanie [00:14:27]:When is anyone else making, spirits out of whey?Alise [00:14:32]:There's about 9 to 10 other makers in the world that are making It's out of way. We will be one of the only that do everything on-site, having the cows, the cheese, And the spirit's all right here.Stephanie [00:14:46]:Oh, I'm so excited. Like, it's just that whole closed loop system that I feel like it's just the jazziest of jazzy food lore. Right? I mean, just what an awesome story. I cannot wait for it. You guys have been super fun to talk to. Are there any things that are happening in the food world that you're like, Oh, you gotta know about this, or I'm so excited about this right now. No. Nothing like putting you on the spot.Stephanie [00:15:18]:I mean, you're both just, like, staring Likely, like, I don't know. We're in holiday season. What are you thinking, lady? Surviving.Jessica [00:15:27]:Yeah. Yeah. I mean, you know, I don't know. I mean, you know, I I think it's just you have to keep encouraging you to keep exploring locally what's going on food wise. Jessica.Stephanie [00:15:39]:I'm gonna help you out. Okay. So tell me the last delicious thing you ate or drank that was not your own product. And you weren't gonna eat a cheese grotto, so there's that. Yeah. Yeah.Jessica [00:15:56]:Let's see. What would you know, I'm really into, Pastis. Tell me about them. Yeah. We went to I mean, we went to France Back in September, and, basically, every single region of France has its multiple versions of pasties. But a lot of times, you know, there's, yeah, there's one, like, From the. There's one from all these different regions, and it is really just an amazing, amazing spirit that I, like, never really got into before. But, you know, I think actually a pastiche and cheese pairing would be Pretty fun too.Jessica [00:16:38]:You know, speaking of, you know, more of these more herbaceous, like, flavor profiles, like The the anise that you're getting from from the pasties is really amazing and, just, you know, the variety. But I'm also very curious, I have to say, about the flavor profile of the distilled whey. Like, what what is that like?Stephanie [00:16:59]:Yeah. And it has me thinking about, like, aqua vie too. Like, these seasonal, herbaceous, botanically spirits.Jessica [00:17:08]:Yes. Yeah.Alise [00:17:09]:So it's it is a a neutral spirit for the most part, but it it does have a creamy mouthfeel to it. I'm still not sure how to really fully explain the actual flavor of it. We have about, oh, what is it, maybe 10 gallons of spirit that a distiller has done for us out of our fermented way so that we have something when we actually open. But, Along the lines of, you know, Aquavit is something that we hope to eventually make and a gin and then a barrel aged version of it as well just because you can. But, but, yeah, it'll it'll be fun, and we're excited for our our restaurant cocktail room because every drink will come with A wedge of cheese with it, so we'll get to figure out how everything tastes with cocktail.Stephanie [00:18:00]:Have you ever had the sugar beet vodka?Alise [00:18:05]:I don't know. Well, Molly, I think I have. What's the name of theStephanie [00:18:09]:b e t is the one that I know of that's made in Minnesota. And I would I would encourage you to check that out. Mhmm. The only reason I think of it is when you talk about, like, a creamier mouthfeel, There's a richness to that vodka.Alise [00:18:25]:Should I That nothing that IStephanie [00:18:28]:is just something that feels, I don't know. It feels like a very different mouthfeel, and it is when you talk about, like, a creamy richness, it just sticks in my brain. And I'd like you to try that because I think maybe it would give you something similar just to think about.Alise [00:18:48]:Cool. Yeah. I'm gonna look it. My husband has probably tried it.Stephanie [00:18:51]:Yeah. It's just cool and it's made with sugar beets, which is a little bit different. You know, potato butts are a little bit different. So Mhmm. Well, you guys, have been great. Are you gonna have so how can people order the cheese? And if they wanna come down, will they find it at Redhead Creamery too, or can is it just in the subscription?Jessica [00:19:11]:Yeah. Right now, we just have it we have it, 2 different ways on the Sites on cheese grotto's website. So we have it, both in the subscription, the December box. We also have a set of 2 that you can just independently or really just add on to any cheese order. You know, my recommendation when you purchase Cheese online is just buy more because the shipping is a little is always a little bit more expensive. Right. Just because it has to go express, it has to be insulated. It's perishable.Jessica [00:19:46]:It has ice packs. And we do nationwide shipping. So, So that's my that is my main recommendation. Just try just try a little bit more, when you when you go to shop online.Stephanie [00:20:00]:So I love that recommendation. Nothing wrong with that. I actually ended up with a 100 pounds of cheese in my freezer right now Wow. That I had to, like, break down. A friend ended up getting a £1,000 of Gruyere and Jarlsberg instead of the 100 that she ordered, and it came from overseas. So they couldn't take it back. So she is like giving cheese to everyone she knows and I have like a literal half a freezer full of cheese right now. Not a bad problem to have.Stephanie [00:20:32]:Yeah. Yeah.Jessica [00:20:33]:Full of it. You're stocked. You gotta get your preserves back there. You got your cheese.Stephanie [00:20:38]:I'm all set. Or anything. Elise, are you doing anything for holidays that you want people to know about before we wrap up?Alise [00:20:45]:But, yeah, we have, along with what we're doing with Jessica, we also have our 12 days of Cheez Miss calendar That is our 2nd annual year of doing, and it's really exciting. It's partnering with Milkmaid Catering in Fargo. Megan is a friend of mine, and we collaborate on utilizing our cheeses for the 12 days and then pairing each Cheese with a fun side. So, there's Minnesota made beets and, honey butter and Other fun things that go really good with cheese.Stephanie [00:21:18]:Sweet. I love it. I'll put links to all of these things in the show notes. You guys, thanks for being my guest today. I appreciate it.Jessica [00:21:25]:Oh, yes. Thank you for having us.Stephanie [00:21:27]:Alright. We'll catch up soon. Happy holidays.Alise [00:21:30]:You too. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Hey! It's our second live show! We recorded this thing on August 21st at Mucci's Italian in St. Paul, MN. I spoke with this incredible Christina Nguyen, who is co-owner of Hai Hai and Hola Area. These restaurants are in Minneapolis, MN and they are amazing.So, yeah, Christina and I did this whole thing WHILE a coursed dinner was being served, which is crazy. Like, what is that? Who does live podcast dinners? We do, I guess.We talked about a bunch of stuff: Christina's origin story as a chef, her trials, her tribulations, and restaurant stuff.If you were there, thank you. If you weren't there, here's proof that it happened.Thanks for listening!-Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, you should totally buy a few of Muccis' frozen products, available in stores throughout the Twin Cities metro.You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.

On this episode Alfonso and Erik talk to Pete Nevenglosky CEO and Co-Founder of Drifter Spirits. Pete goes over the unique lineup that Drifter Spirits presents. Including Avuá Cachaça, Svöl Aquavit, Drifter Craft Cocktails and Paladar Tequila. Pete also shares about Rare Character Whiskey which is another company he is a partner with.https://www.drifterspirits.com/homehttps://www.instagram.com/peteofdiscovery/https://www.rarecharacterwhiskey.com/

Chef Jorge Guzmán (Petite León) is an interesting character. I've been in similar rooms with him throughout the years, but I never really got to know him. He always seemed brooding and uninterested. The dude was hard to approach.But I recently got to know him much better. For today's episode, I sat down with this guy and figured out what made him tick. And, let me tell you, I think I understand what's going on.He's been through a lot. Trauma. He's been ripped off. He's failed. Hard. He's extremely critical of himself. He has trouble accepting compliments and praise. At the same time, he knows he deserves praise. James Beard has certainly taken notice of him.So here we are, Jorge and I. We sat down for over an hour to talk about his restaurant, his past, his heritage, his beliefs, and much more.-Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, you should totally buy a few of Muccis' frozen products, available in stores throughout the Twin Cities metro.You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.

In this episode, Chris Maffeo talks with his ex-colleague Marcus Pedersen. They use Aquavit, a typical Nordic distillate, to discuss how niche categories can create demand and appeal beyond their borders. They talk about traditional and modern target occasions, how to approach bars, get on the back bar, cocktail menus, and ultimately drive rotation. If you enjoyed the episode, please rate it and share it with your friends and colleagues. About the Host: ⁠⁠⁠Chris Maffeo⁠⁠ About the Guest: ⁠⁠⁠⁠Marcus Pedersen

What's there to be said about Ann Ahmed? She's a force of nature.Her latest restaurant – the Minneapolis-based Gai Noi – has once again proven that she is a master at the art of restaurants. Ever since she opened Lemon Grass Thai in the mid-2000s, she has drastically improved her standards of food and aesthetics. Lemon Grass has since closed, but the two places that came after it, Lat 14 and Khâluna, have blown people away with their style, grace, and execution. The increasing level of quality has led to both regional and national recognition.It might seem flashy and cool, but there is a driving force here: her heritage. Born in Laos, Ann moved to Minnesota at a young age. Even though she spent most of her life in the U.S., she continues to explore and honor her Laotian heritage through the food she serves and the experiences she creates.And so, it was such an honor to sit down with Ann and really explore the connection she has to her heritage and how that reveals itself in the corners of her restaurants. -Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, you should totally buy a few of Muccis' frozen products, available in stores throughout the Twin Cities metro.You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurant

The Idiots talk spirits with Derek and Sonja Kassebaum from North Shore Distillery and they learn that risk is good! When does the Pringles movie come out?

Here it is, fam! The first-ever liv episode of Niver Niver Land. We featured two Minneapolis bartenders – Robb Jones from Meteor Bar and Jessi Pollak from Spoon & Stable – for a wonderful conversation about the hospitality industry.This was recorded on May 22nd at Saint Dinette to a sold-out room of people. The experience was surreal and we had a blast.-Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, you should totally buy a few of Muccis' frozen products, available in stores throughout the Twin Cities metro.You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants. 

簡單介紹大家比較少會聽到的烈酒 Aquavit 阿夸維特

Henrik Lundqvist and Swedish chef and restaurateur, Marcus Samuelsson, discuss Marcus's early dreams of becoming a pro soccer player and how his passion for the craft of cooking ultimately led him to culinary stardom. Marcus shares his childhood journey of adoption from Ethiopia to Sweden, his culinary journey across the globe, and has passions for cooking, teaching, New York City and anyone's unique style.Club 30 is presented by Verizon.Become a member of Club 30 by following us on Instagram and Twitter. Brought to you by MSG Sports and Audiorama.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jonathan joins and John Mleziva live in front of a live audience in the State Line Distillery tasting room in Madison, WI. The State Line story begins 3,700 miles northeast of Madison, in Edinburgh, Scotland. John was studying to open his own brewery!  Soon enough, the intricate science and subtle art of distillation captured John's imagination, leading him away from beer and toward the production of spirits.Fast forward - State Line is Madison's first grain-to-glass distillery,  where their spirits are made with heritage grains sourced from Wisconsin's Driftless Region.They make: American Gin, London Dry Gin, Barreled Gin, Coffee Liqueur, Rum, Vodka, Aperitivo, Aquavit (which is arguably worse than Malort!), Whiskey COMING SOON "arriving when it's matured" - and many of these are award winning!---------------This episode is brought to you by Destination Madison's Madison on Tap.Madison on Tap is your FREE roadmap to more than 30 breweries, cideries and distilleries in the greater Madison, Wisconsin region. And there are discounts and prizes along the way! Madison on Tap is mobile exclusive but requires no app download.Sign up at VisitMadison.com and all you need to do is check-in at each location you visit on the trail, get your discounts and receive extra perks. Just 3 check-ins gets you a Madison on Tap sticker; 6 check-ins gets you a Madison on Tap hat and 12 check-ins gets you entered to win an overnight Madison Craft experience!Cheers and happy trails!---------------Follow Pour Another Round:Facebook: /PourAnothrRoundInstagram: @PourAnothrRoundTwitter: @PourAnothrRound

Episode 15 April 13, 2023 The MICHELIN Chef Series Featuring Emma Bengtsson from Aquavit, New York The MICHELIN Chef mini-series continues with Chef Emma Bengtsson of 2 Michelin-starred Aquavit in New York. She began at Aquavit as a Pastry Chef before becoming Executive Chef and the first female Swedish Chef to be awarded two Michelin stars—and only the second female Chef in the United States to do so. Emma talks about how a lot of the “new” culinary techniques that have surfaced within the last decade are the core fundamental to Nordic cuisine as a result of the long winter. And we focus on pairing wine with all of those great spring flavors. Wine Featured on This Episode: 2020 Domaine Cordier Pere et Fils Jean de la Vigne Bourgogne Blanc Join the Unfiltered Podcast Wine Club 4 bottles per shipment hand selected by Vanessa and Amanda Delivered every 2 months (1 wine/episode) / 6x per year $120 + tax Shipping Included Cancel anytime 10% off all Wine Access purchases Follow us on social! IG: @wineaccessunfiltered Twitter: @wineaccesspod Our Hosts: Amanda McCrossin & Laura Koffer Shop all the wines at Wine Access Articles Discussed Silicon Valley Bank wine boss ‘hopeful' interested parties will buy wine division ChatGPT just passed three of the Master Sommelier theory exams Gwyneth Paltrow ski crash man ‘can no longer enjoy wine tastings' Associate Producer: Laura Koffer Music: Diego's Umbrella

Chef Jacob Schumack and photographer Roy Son are both experts in their respective crafts. But you know what else they're good at? Eating. I consider these gentlemen to be professional diners. They've eaten at a lot of places in their day and their perspectives on dining are interesting to me right now. Why? Because the way we dine at restaurants has changed a lot in the last three years. To get a better insight into what those changes are – and how the industry can learn from these changes – I invited these guys onto the show to discuss how, why, and where they eat out.CORRECTION: We labeled this season incorrectly at the beginning. This is actually season 6 episode 2. Daniel del Prado was season 6 episode 1. The Milwaukee Files were their own special thing. The next episode after this will be season 6 episode 3.-Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, you should totally buy a few of Muccis' frozen products, available in stores throughout the Twin Cities metro.You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants. 

This is it! The final installment of the Niver Niver Land Milwaukee Files! We're kinda sad it's ending.This one is with Justin Carlisle. He owns Ardent, one of the best restaurants in Milwaukee. Actually, The Milwaukee Journal Sentinel called it the best restaurant in town back in 2019. We'd even wager that this spot competes regionally and nationally.We went out to eat at Ardent the night before and it was stellar. Beyond stellar. It's all I was thinking about for days after the fact.During that meal, Justin and I got along very quickly. We are very similar in many ways. We both have been through a lot in the restaurant industry. We've done our time and we still have more to do. We're still asking questions. How can we keep this going? Where's it all leading to? What's next?For this episode, I went in with no notes. Zero. Nada. It was my first time ever doing that. How did it turn out? Guess you'll have to listen and find out for yourself. -Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, you should totally buy a few of Muccis' frozen products, available in stores throughout the Twin Cities metro.You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants. 

Welcome back to the Niver Niver Land Milwaukee Files.Today we're speaking with a legend of Milwaukee dining. Paul Bartolotta is a two-time James Beard award-winning restaurateur who has been operating his restaurant group since 1993. He's been working in restaurants since the 70s and the guy has been just about everywhere.He's a huge name in the town. We knew it would be essential to bring him into the discussion when we visited, and we're glad we did. This was an excellent chat that unveils his thoughts on legacy, family, and heritage.We're sure you'll enjoy this episode. Thank you for listening!-Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, you should totally buy a few of Muccis' frozen products, available in stores throughout the Twin Cities metro.You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: there is a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants. 

During the pandemic, actor Matthew Arkin got a call from his dad, Alan Arkin. “My dad says, ‘Hey, you know you can make aquavit at home?'” Matthew explains, sipping a damn delicious aquavit tonic in the SDM conference room. Matthew's response was, essentially, “Uh, thanks, dad.” In Scandinavia, aquavit (the word means water of life) is everything. There are over 200 songs dedicated to it. In the U.S., it's mostly known as the stuff they drink in Scandinavia—a bracing blast of northern booze that helps wash down the pickled herring. A couple weeks went by and Matthew's dad called again. He says the thing about the aquavit again. Whether genuinely inspired or just to get his dad to shut up about it, Matthew decided to give it a go. He made a batch—a warmer, smoother version you could sip like bourbon. He stuck it in the freezer and figured he'd forget about it forever. A year later, friends intervened. Visiting one day, Marc Marosi (a stand-in for George Clooney, a dapper fellow) tasted it. Loved it. Told Matthew he could sell it. “I don't drink, but I want more of this,” Marc said at the time. So they called their old friend Bruce Glassman, a San Diego-based food and drinks writer (and former SDM beer columnist) to help perfect the recipe. After finding the perfect mix on the 22nd try, the new American aquavit—Batch 22—was born. The title is also an ode to the man whose random call started the idea, since Alan Arkin famously starred in the 1970s film, Catch 22. Was it really any good? To find out, the three friends—all now in their 60s—set out on a cross-country road trip. With a hundred mason jars full of their small-batch aquavit, they'd drive city to city and let the bartenders of America tell them if they were nuts or not. And every time, the bartenders were floored. They were also thankful it wasn't yet another tequila, another small-batch bourbon. In an evolved cocktail industry constantly looking for something new—this smooth, small-batch aquavit stands out. In just under six months, Batch 22 won several awards from across the country. It is shockingly delicious, not the aquavit most Americans know. The golden-hued spirit tastes of caraway and rye and dill and citrus. As if you liquefied a quality rye bread and put it in a bottle. According to the EU, the dominant flavor of aquavit must come from caraway and must have a minimum 37.5% ABV. Batch 22's three most prominent notes are citrus, caraway, and dill. Unlike traditional aquavit, Batch 22 is smooth, sippable, and exceptionally mixable. The three friends come into the San Diego Magazine offices for one of the more hilarious (and, at times, bawdy) episodes of HHH we've had in a long while. We assemble around the conference room, Bruce acts as bartender. We drink, we laugh. In news, Pacific Beach is getting its own al fresco food hall brought to you by food collective Mission + Garnet for a six-concept eatery from local restaurateur, Scott Slater. Perfecte Rocher has settled in as the new director of culinary operations for Consortium Holdings' most recent project: the Lafayette Hotel in North Park and the venerated golden-age hipster beacon of San Diego history. WashMobile, the family-owned spot for tortas (Mexican sandwiches), is setting up shop at NOVO Brazil Brewing Co. once a week—their first pop-up in San Diego. Soichi Sushi is opening next door in the former De Nada Kitchen on Adams Ave. Sonoran-inspired BBQ spot, Papalito, plans to open in South Park, adding to their map with hubs in North Park and East Village. Lastly, Amplified East Village has been aquired by long time PR head, Aubree Miller. It is being revamped as modbom. They will be switching to more cocktail focused and Drew Bent will be leasing the kitchen. If you wanna meet Glassman and Arkin and Marosi and try their creation—on April 1 they're launching a new cocktail with Understory at the Sky Deck.

Welcome back to a special feature of Niver Niver Land: The Milwaukee Files!We visited Milwaukee for a week in earlier February and talked to three incredible people in the restaurant industry. Why? Because we like Milwaukee, and we wanted to hear what they're thinking about these days. The restaurant landscape has totally changed in the last few years. We wanted to know how it changed in Milwaukee.Our first interview was with this wonderful woman, Melissa Buchholz, owner-operator at Odd Duck, a killer small plates restaurant in the Walker's Point neighborhood of Milwaukee.This is the perfect first episode to begin The Milwaukee Files because Melissa gives us a real sense of where the city has been, where it's at, and where it's heading. We had a fantastic conversation and we hope you enjoy it.Thanks for listening!-Follow Tim on Twitter and Instagram.Follow Odd Duck on Instagram.Follow Melissa on Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?Also, you should totally buy a few of Muccis' frozen products, available in stores throughout the Twin Cities metro. You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: there is a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants. 

Welcome back to Niver Niver Land!Today, we have one of the most prolific restaurateurs in the state, Danny del Prado.Odds are you've eaten at one of his restaurants. It's a long list that seems to grow every year: Colita, Martina, Rosalia, Josefina, Macanda, Cardamom, and more.I had so much fun talking to this guy. His life story is fascinating and his perspective on restaurants is invaluable.Thanks for listening!-Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: there is a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants. 

Hi! Welcome back to Niver Niver Land.Today, we are closing out season 5 with two incredibly handsome and talented dudes: Gustavo Romero of Nixta Tortilleria & Pedro Wolcott of Guacaya Bistreaux.Both are Latino men, both are running stellar food businesses in Minneapolis, and both are getting tons of press right now.We talk about their respective cultures, music, food, life, and all things good.-Follow Gustavo on Instagram.Follow Pedro on Instagram.Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube | Facebook-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: there is a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants. 

What does leadership look like for restaurateurs in 2022? How do we continually evolve in an industry that has changed so much over the past two years? How does one maintain high standards in their work? These questions, and more, are discussed in this episode of Niver Niver Land. Our guest, Alex Roberts, is one of the most critically acclaimed chefs in Minnesota history. In 2010, he was selected as one of the "Best Chefs in America" by the James Beard Foundation. The rest of his Beard nominations, which amount to 6, include "Outstanding Chef" and "Outstanding Restaurant." After cutting his teeth in New York City, Roberts came to Minneapolis in 1999 to open Alma. The restaurant is still open today and has become an institution of dining in the Midwest. His other great contribution to the state, Brasa Rotisserie, further established his reputation as an incredibly talented and versatile chef.Follow Alex on Instagram.Follow Tim on Twitter and Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube | Facebook- Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry. The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul. Tim sees a major problem with restaurant industry dialogue: there is a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years. Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants. 

Welcome back, friends!For this first episode of season 5, Tim sits down with Alison Arth: consultant, leadership coach, and author whose career is dedicated to working with hospitality leaders and teams to get clear on their vision.Tim is currently going through a major career shift – transitioning from his lifelong post as a restaurateur to his burgeoning frozen food business – and he saw Alison as the perfect person to have on the show.Alison certainly knows her stuff. Since graduating from Cornell University's School of Hotel Administration, she has helped lead over 40 restaurant openings including Michelin-star concepts for Chef Daniel Boulud in New York City, multiple James Beard-nominated restaurants for Chef Gavin Kaysen in Minneapolis, and Bon Appetit's Best New Restaurant in America in 2018, Nyum Bai.Their conversation represents the kind of commiseration that everyone in the restaurant industry needs right now: humor, gentleness, and genuine vulnerability.-Follow Tim on Twitter and Instagram.Follow Alison's ~Salt & Roe~ on Instagram.-Be sure to support Mucci's and Saint Dinette. How about making a reservation soon?You can find Niver Niver Land across all of social media here:Twitter | Instagram | YouTube | Facebook-Welcome to Niver Niver Land: a podcast that addresses massive change in the restaurant industry.The show is hosted by award-winning restaurateur Tim Niver – a local legend of Minnesota's Twin Cities – known for his involvement with fabled spots like Aquavit, Town Talk Diner, and Strip Club Meat & Fish. Today, he runs Saint Dinette and Mucci's Italian in St. Paul.Tim sees a major problem with restaurant industry dialogue: there is a lack of discussion about the ongoing, unprecedented change. Many of those who work in the industry are still trying to wrap their heads around what has happened over the last two years.Today, Tim is ready to talk about these things – through his trademark wit and foolishness – so that we can better appreciate and preserve the cultural importance of restaurants.

Live from the Pacific Northwest, Brett Adams and Jacob Grier join Greg and Sother to talk about Mentorship, Aquavit, and Secret Vodka. Oh, and their new book, Raising the Bar, all about how you too can become a home-bartending hero. Plus, Portland Cocktail Week is back, baby! Get Sother's live report from the field of all the associated shenanigans.Please SUBSCRIBE and RATE the show if you can. Join us each week as we sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. FOLLOW US ON INSTAGRAM:Damon Boelte @DamonBoelteSother Teague @CreativeDrunkGreg Benson @100ProofGregSpeakeasy Podcast @SpeakeasyPodcastFOLLOW US ON TWITTER: Sother Teague @CreativeDrunk SpeakeasyRadio @SpeakeasyRadio#DrinkingOnTheRadioPhoto Courtesy of Jacob Grier.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!The Speakeasy is Powered by Simplecast.

Today's fun Friday has Randy Walker in for Devon who will be back next week. - Nordin Aquavit's Pink strawberry is out, and we have a sip. Each year is different, and this has a great flavor. We also talk a bit about what Aquavit is in case you don't know. - Randy went to Wyandotte's Iron Gate for a Tiki cocktail experience - Everyone's talking about the ZaBot Pizza Robot, but few are saying what it's like. We went with our own money and give it a spin with feedback - There's progress on Target coming to Midtown Detroit at Mack and Woodward. It's still a bit away, with construction starting in December as part of a larger development. It'll be a smaller format store, so getting the product mix right will be key. Feedback: https://forms.gle/MnwUf8uJEtpyG9m2A or dailydetroit -at- gmail -dot- com Want to support the show? Buy us a coffee! https://www.buymeacoffee.com/dailydetroit