Podcasts about aureole

Today on our episode #400 (!) of All in the Industry® — a true milestone; Shari Bayer is on-location with her guest Michael Mina, award-winning chef, founder and executive chairman of MINA Group, a collection of over 30 chef-driven concepts, including PABU, Sorelle, MINA's Fish House, The Bungalow Kitchen by Michael Mina, and Bourbon Steak, across the Bay Area, Los Angeles, New York, Hawaii and beyond. Born in Cairo, Egypt and raised in Ellensburg, Washington, Michael began his epicurean journey at the Culinary Institute of America in Hyde Park, NY, and gained hands-on experience working in Chef Charlie Palmer's kitchen at the upscale Aureole in NYC. Now Michael has returned to where his career started with the opening of Bourbon Steak New York, his first NYC restaurant located inside the newly renovated JW Marriott Essex House New York on Central Park South. Michael has been honored with numerous accolades over the years, including a Michelin star at MICHAEL MINA, James Beard Foundation's “Who's Who of Food & Beverage” inductee, Bon Appétit's Chef of the Year, and most recently named one of the “50 Most Powerful People in American Fine Dining” by Robb Report. Michael and his collection of restaurants have been featured across national media outlets from Food & Wine, to Food Network & TODAY, and he has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama. Shari sat down with Michael at Bourbon Steak New York over the summer to talk about his impressive career and restaurants, and why he decided to open now in NYC. Today's show also features Shari's PR tip to stay the path; Speed Round; Industry News on Hurricane Helene and how it's impacted the F+B community in Asheville and beyond -- sharing a recent message from acclaimed chef and restaurateur Katie Button of Curate and La Bodega by Curate in Ashevile; and how we can help (see links below); and Solo Dining experience at Quique Dacosta's 3-Michelin star, namesake restaurant, Quique Dacosta, in Denia, Spain, where Shari had an extraordinary solo lunch and travel adventure, taking the ferry from Ibiza to Denia for a daytrip. Here's to 400 Episodes! Thanks, as always, for being a part of All in the Industry®. Ways to support the F+B community and more affected by Hurricane Helene:NCRLA - NC Restaurant & Lodging Associationrecovery.ncrla.orgSouthern Smoke Foundationsouthernsmoke.orgWorld Central Kitchendonate.wck.org••• 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.

Join us on today's podcast with Yulanda Santos, the acclaimed pastry chef who transformed her life from working at a bank in San Francisco to becoming a culinary star. Her journey led her to prestigious kitchens, including Georges at the Cove, One Market, Aqua, and Aureole in Las Vegas. Today, Yulanda brings her creative desserts to life at the Michelin-starred Aubergine Restaurant in Carmel. Tune in to hear her story of passion, dedication, and the pursuit of culinary excellence.

On this week's episode, host Caryn Antonini is joined by Chef Thomas Burke, Executive Chef and Managing Partner of Le Poisson a fine dining restaurant in Bedford, NY, which is slated to open March 2024.  Chef Thomas honed his skills at Michelin starred restaurants such as Le Bernadin and Aureole in New York, Boulevard in San Francisco and The French Laundry in Napa Valley. Known for his creative and artistic touch to traditional and contemporary dishes, Chef Thomas will offer a seafood forward menu in the newly renovated space - formerly La Crémaillère - which, under Chef's direction garnered recognition by the Michelin Guide two years in a row.For more information on our guest:https://poissonny.com/@lepoissonny@chefthomasburkeCaryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn Show (a presentation of Park City Productions 06604 LLC) is now heard Wednesday morning's at 9 on WGCH Radio 1490 AM and streamed worldwide at www.wgch.com ###Get great recipes from Caryn at https://carynantonini.com/recipes/

It is Episode 34 of the Nerdcast Empire and Episode 2 of Music Mondays!This week, Matt, Mike and Chris review the top rock and metal releases from February 9, 2024. Plus, each of them will go into the vault to talk about a classic album that people should check out. We'll have great new stuff from In Vain, Metal De Facto, Red Temple Pray, Aureole, Revolution Saints and Takida.It's Music Mondays on the Nerdcast Empire. Tune in!

On this week's episode, host Caryn Antonini is joined by award-winning Chef Michael Mignano, Executive Chef and Culinary Director at The Pierre · New York, a Taj Hotel. Chef Michael has worked in some of New York's finest establishments – from Bouley to Aureole to Balthazar and became the youngest Executive Pastry Chef at the Four Seasons. He has appeared on The Oprah Winfrey Show and The Food Network, winning The Rooftop Challenge after beating 29 other leading chefs in the running. Chef Michael ventured out on his own to open a few of his own establishments, offering whimsical and delightful, sweet creations and dishes before returning to The Pierre.For more information on our guest:https://www.thepierreny.com/Caryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynThe Cultivated By Caryn Podcast is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

Almudy nos cuenta sus primeras impresiones de Lies of Pi, que lo ha estado probando y sufriendo en Game Pass y pudo llegar hasta el primer jefe. Un juego exigente con jefes duros de pelar, pero que se está llevando muy buenas críticas por parte de los usuarios que lo están probando. Nenusito nos manda un análisis escrito que leemos en el programa con un gameplay suyo sobre las primeras horas de juego con el Mortal Kombat 1, de lo mejor de lucha de los últimos años, con un modo campaña espectacular. @hollow_art_tw, @Elvendwarf2 de TeamStargazersDevs, creadores de Aureole: Wings of Hope nos acompañan todo el programa y nos cuentan sus experiencias con el juego, curiosidades y un montón de cosas del mundillo. Unos chavales muy agradables que están haciendo un trabajo impresionante. En la zona retro tenemos el Willow, juego basado en la película de los 80, con una dificultad muy elevada, y analizamos sus curiosidades, mecánicas, trucos, y versiones, con aportes muy interesantes de nuestros invitados. En la actualidad, hacemos un repaso del segundo campeonato nacional de Sega Rally 2 que se celebró el pasado sábado en El Templo del Arcade, donde conseguimos esta vez ser subcampeones a través de Klesk. Comentamos un par de lanzamientos interesantes que salen esta semana. Próximo juego retro de la semana: Nuestros invitados nos plantearon un par de juegos y finalmente salió vencedor el Mappy de NES de 1984. Recuerda que cualquiera puede participar en nuestra comunidad y participar en nuestros torneos semanales, simplemente entrando en nuestro canal de telegram https://web.telegram.org/k/#@Backttgame ¡Te esperamos! Back to the Game Podcast se emite todos los lunes a las 23:00H, podéis seguir el directo desde Twitch o Youtube mediante los enlaces o buscando nuestro canal “BackttGame” (haz click en tu plataforma y ¡A disfrutar ¡): TWITCH: https://www.twitch.tv/backttgame YOUTUBE: https://www.youtube.com/channel/UC2l4otybONN3TKTDbCfOBow Si no has podido disfrutar con nosotros en directo, puedes vernos en diferido o escucharnos en las principales plataformas de podcast.

Paki & Chris invite Owners of Barry's Downtown Prime @barrysprime and @makeithappenhospitality: Yassine Lyoubi @yassine.lyoubi, Chef Barry Steven Dakake @chefbarryb & Marco Cicione @marcocicione, to join the CIRCLE for Episode 118.Click the LINK in BIO to watch the full Episode at TheVegasCircle.com Also avail on all podcast audio outletsBarry's Downtown Prime( official steakhouse of @goldenknights) brings back the Vegas Steakhouse to Fremont Street. The restaurant design is inspired by old school Vegas Steakhouses which had a sense of place and timeless appeal. The design brings together classic cool ambiance of 1950's, 1960's, and 1970's in combination with the Modern and Hip vibe of Circa Hotel.Yassine is a seasoned restaurant professional with a passion for the industry that developed during his formative years working at his father's restaurant in Morocco. After completing his studies in hotel management at the University of Nevada Las Vegas, he gained diverse experience in front-of-house positions at renowned establishments such as the Cheesecake Factory, Del Frisco's Steakhouse, and L'Atelier de Joel Robuchon. Throughout his career, Yassine has worked with esteemed chefs and industry leaders, including Chef Barry S. Dakake, and has been involved in the opening and management of several successful restaurants, such as N9NE Steakhouse and Barry's Downtown Prime.Barry, a native of Johnston, Rhode Island, discovered his passion for cooking and flavors through his Italian mother's influence and their regular visits to the market. After graduating from the Rhode Island School of Design with a degree in Culinary Arts, he honed his skills under the guidance of Chef Charlie Palmer at Aureole in New York, blending French techniques with American flair. Dakake's career flourished in Las Vegas, where he made significant contributions to N9NE Steakhouse and later became the Executive Chef of Scotch 80 Prime, receiving accolades from esteemed publications and earning the title of "Chef of the Year 2018" by Eater Vegas. Alongside his culinary achievements, Dakake has had the privilege of cooking for notable figures like former presidents, athletes, and celebrities, while actively supporting his community through charitable endeavors.Marco, a Montreal native, embarked on his journey from Canada to America to fulfill his dreams of becoming a professional boxer. However, his love for southern culture and cuisine led him to shift gears and join the hospitality industry in Lake Charles, where he honed his skills as a server. Marco's career took him to Blackhawk, Colorado, and eventually settled in Las Vegas, Nevada, where he became an integral part of renowned establishments such as the Hard Rock Hotel and Casino and Scotch 80 Prime.

Award-winning legendary chef, restauranteur (Aureole, et al.), and hospitality entrepreneur Charlie Palmer sits down with Scott Kerr to discuss his journey from a 23-year-old executive chef at one of New York City's preeminent fine dining institutions to building a company of iconic restaurants and food-focused hotels. He also talks about his signature “Progressive American” cuisine, the challenges of managing his growing brand footprint, why he has maintained so much staying power in the dining scene, how people's shifting views on food have impacted the restaurant business, the launch of his new 'culinary-forward' hotel brand Appellation, and the future of high-end dining. Plus: Is the TV show "The Bear" a realistic portrayal of life in a restaurant kitchen? Featuring: Charlie Palmer, Chef/Restauranteur/Hospitality Entrepreneur (charliepalmer.com)Host:Scott Kerr, Founder & President of Silvertone ConsultingAbout The Luxury Item podcast:The Luxury Item is a podcast on the business of luxury and the people and companies that are shaping the future of the luxury industry.Stay Connected: Twitter: @theluxuryitem, @scott_kerr, @silvertone_incEmail: scott@silvertoneconsulting.comDon't forget to subscribe, rate, and review!

Chef and restaurateur Michael Mina has long made education of his staff a priority.Born in Cairo, Egypt, and raised in Ellensburg, Wash., Mina studied at the Culinary Institute of America in Hyde Park, N.Y., while staging under Charlie Palmer at Aureole in New York City. He then partnered with chef George Morrone to open Aqua restaurant in San Francisco in 1991, where he personally trained the kitchen staff.He became executive chef Aqua in 1993 and the accolades started rolling in, including being named Rising Star Chef of the Year in 1997 and Best Chef in California in 2002 by the James Beard Foundation.Then in 2003, with a decade of experience running restaurants, he founded the Mina Group, which primarily partners with different hotel groups to open restaurants on their properties, a strategy that allows Mina to focus on running the restaurants while the hotels focus on infrastructure, accounting and other issues. He now operates 38 restaurants under that model.During that period he has focused on teaching as well as learning from his staff. He took the time with the onset of the pandemic to formalize that, and now the group has Mina-versity, a collection of online learning tools, including a database of some 40,000 recipes, that is frequently updated.Mina recently discussed Mina-versity and his approach to running restaurants.

In 1996, 17-year-old Aaron Stark of Denver, CO had made up his mind. He was going to become a school shooter. Before the days of Columbine, there weren’t metal detectors at every entrance or armed community services officers standing guard in American schools. In fact, it was relatively easy for a kid to bring a gun to school. Aaron had it all planned out. He knew exactly how he was going to get the weapon and in his mind, there was no turning back. But ultimately that is exactly what he did. We had a chance to speak with Aaron…and not from his prison cell, but instead on a Zoom call from the comfort of his own home. Written by Michael Dunphy Jr., Executive Produced by Michael Ojibway. Special thanks to Aaron Stark for participating in an exclusive interview and for sharing his perspective.    Episode Sponsors:  Fabric by Gerber Life: Protect your family today with Fabric by Gerber Life by applying at https://www.meetfabric.com/invisible  Babbel: Learn a new language today and save up to 55% off your subscription at https://www.babbel.com/invisible    Visit Invisible Choir on the web:  Patreon - Invisible Choir Premium:  https://www.patreon.com/InvisibleChoir  Website:  https://www.invisiblechoir.com/  Facebook:  https://www.facebook.com/InvisibleChoirPodcast/ Instagram: https://www.instagram.com/invisiblechoir/ Twitter: https://twitter.com/InvisibleChoir   Written/Audio Sources:  Nightcrawler (character) - Wikipedia Warren Worthington III - Wikipedia Casa Bonita (South Park) - Wikipedia Abuse Pushed Him To Make Violent Plans. Without Knowing, His Friends' Simple Acts Of Love Pulled Him Back | Kind World Aaron Stark - Wikipedia 'I Was Almost a School Shooter.' Man Pens Heartfelt Letter About Mental Health and Guns Colorado father writes open letter after Parkland massacre: 'I was almost a school shooter' Man says he was almost a school shooter, reflects on Uvalde tragedy Almost A School Shooter, Now An Advocate For Hope | KPBS Public Media School Shooting Reported In Florida | NBC News Music & Sound Effect Sources Opening Track: “Ambient Cave” by Lance Conrad  Closing Track: “Aureole of Hope” by Rand Aldo    Music & Sound Effect Sources All music & sound effects used with express permission under unlimited blanket license authority from Epidemic Sound ® & SoundStripe ®.  Individual sources are available via request at info@invisiblechoir.com

Hawaii tried to stop Las Vegas advertising on the Islands but that didn't fly. Now, there is a bill that proposes a tax on gambling trip packages to Las Vegas. We discuss and explain. U2 confirms they are going to perform shows at the MSG Sphere when it opens. The Super Ball arrives in Las Vegas as the city gets ready to host Super Bowl 58. Longtime restaurant Aureole at Mandalay Bay is closing. It's known for its Wine Angels. The restaurant will reopen as "Retro." Top Chef stars Michael and Bryan Voltaggio will do what's being called a "culinary residency" in the space.  We discuss our recent experiences at movie theaters around town. We also tell you about a great bookstore in downtown Las Vegas! And, we have a way you can sign up to participate in Super Bowl LVIII. Participate in Super Bowl here.VegasNearMe App If it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

On Today's Menu: John fails to live up to his responsibilities and reputation... he goes a whole week without eating out. The mighty have fallen. New Year's home-cooking Eat Talk Repeat John and Ash join efforts for a passable, homemade New Year's Eve meal together Ash brought her own groceries AND... oven? Pizza night recap with John, Ash, the Food Gal, and Mr. Hollywood John's New Year's resolutions: More Asian food, less Italian More home cooking Ash's New Year's resolutions: No gratuitous carbs/breads Chicago hot dog is the perfect dog Word on the street is to order your In-N-Out fries "light well" Underrated foodie paradises: Chicago and New Orleans Q&A with John Curtas John's Restaurant Resolutions (resolving to go back to): Japaneiro by Kevin Chong Joël Robuchon- 2 of the greatest restaurants in the US Michael Mina- few in the Bellagio that interest him Balla Italian Soul Restaurant at SAHARA Las Vegas 138 Restaurant in Henderson Vic & Anthony's Steakhouse Oscar's Steakhouse in downtown Las Vegas Mandalay Bay for old times sake: Aureole by Charlie Palmer in Mandalay Bay Fleur Spots Mentioned: Du-Pars Restaurant and Bakery- pancakes ('nuff said) IZAKAYA GO- got to go early Enoki mushrooms Uni pasta Monzú Italian Oven + Bar Great food and great wine list Reasonably priced Le Thai Takeout- never fails Jammyland Chicago Joe's Restaurant Thanks for tuning into today's episode of Eat Talk Repeat! If you enjoyed this episode, subscribe to the show on Spotify or Apple Podcasts and make sure you leave us a 5-star review. Visit us at Eating Las Vegas and Sam & Ash Injury Law Connect with us on our socials: TWITTER Eat Talk Repeat @EatTalkRepeat John Curtas @EatingLasVegas Sam @WhatsRightSam Ash @AshTheAttorney Sam & Ash Injury Law @SamAndAshLaw INSTAGRAM John Curtas @JohnCurtas Eat Talk Repeat @EatTalkRepeatLV Sam @WhatsRightSam Ash @AshTheAttorney Sam & Ash Injury Law @SamAndAshLaw

Intro: 00:00 Trails SC Chapter 1 S-Rank Bracer 2:30 Kevin at the Aureole 4:00 Alicia's technological distribution plan and administrative state capacity 6:45 The ghost of Ruan 20:15 At the Royal Academy, Kloe and Estelle's talk 27:30 Old Schoolhouse, active villains and reactive heroes 31:30 Nintendo Direct 44:00 Fire Emblem Engage: 45:30 Octopath Traveler 53:30 Tales of Symphonia Remaster 57:00 Like A Dragon 8 59:15

Lo sabemos, llevamos retraso en nuestros podcast mensuales, pero prometemos volver a ponernos al día. De momento os dejamos con el repaso a un mes de octubre donde han primado los videojuegos de terror. Hablamos a fondo de los siguientes juegos: - Cards of the Dead (Boomfire Games) - Grotto (Brainwash Gang) - Midnight Scenes: The Nanny (Octavi Navarro) - Aureole (Elvendwarf) - Ruin Raiders (OverPowered Team) - Youtubers Life 2 (U-Play Online) - Imsomnis (Path Games) En este podcast han participado Javier Larrea, Adrián Fitipaldi, David "Petrusin", Kunda da Silva y Goyo "Dejota". ---- Música utilizada ------ Intro: Sub_Sound - Feel The Buzz Si queréis contribuir o ayudar al proyecto DeVuego, tenemos un Patreon con diferentes recompensas: https://www.patreon.com/devuego Canal de Twitch: https://www.twitch.tv/devuego

Born in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina has enjoyed a love affair with the kitchen, creating memorable dining experiences for guests from a very early age. Chef Mina's epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer's kitchen at the upscale Aureole in New York City. At the start of his career, Chef Mina was presented with the opportunity of a lifetime with then-executive chef of the Bel Air Hotel in Los Angeles, Chef George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had dreamed of calling home one day. Welcomed to San Francisco by a major earthquake his second day in the city, he was unfazed and went to work immediately under Chef George's direction. Chef Mina dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as chef de cuisine. AQUA opened to rave reviews and national acclaim in 1991. Chef Mina served as AQUA's executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation. Chef Mina's culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 45 operations around the world, including the Michelin-starred MICHAEL MINA, Chef Mina's flagship restaurant in the heart of San Francisco, which represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character. Honored with numerous accolades, including a Michelin star at MICHAEL MINA from 2012 to 2018, James Beard Foundation “Who's Who of Food & Beverage” inductee in 2013, Gayot Restaurateur of the Year 2011, Bon Appétit Chef of the Year 2005, and many more, Chef Mina continues to dazzle the culinary world with bold dining concepts. Chef Mina has been featured in such national media as Bon Appétit, Food & Wine, Newsweek, TIME, Robb Report, Travel + Leisure, Wine Spectator, in addition to the Food Network, the CBS Early Show, the NBC Today Show and Fox's syndicated “Good Day Live.” He has been a featured guest chef at the James Beard House numerous times and cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama. https://www.michaelmina.net https://www.kellycardenas.com Executive Producer-POPS

Tony Aiazzi is my business partner at Feder Knives. Ive known him for 20 years and he's one of the smartest guys I know. From his early days making submarine sandwiches in Reno, Nevada to becoming the executive Chef at Aureole in Manhattan, Tony has had some amazing experiences. We talked about his time Cooking in France, what it takes to be the Chef on a cruise ship and how we met working together at a restaurant. It was a fun conversation and hopefully he'll be on more regularly. He has a podcast which is on pause at the moment called Overseasoned with his friend Xavier and the back catalogue is a lot of fun and a  unique look into the restaurant industry- definitely give it a listen. Links:Don't Follow Tony on Instagram, he's over it:You can listen to episodes of the Overseasoned Podcast:https://podcasts.apple.com/us/podcast/overseasoned/id1435712835New England Blacksmith Fall Meet information http://www.newenglandblacksmiths.org/2021/07/2021-fall-meet/Catskill Mountain Makers camp informationhttps://catskillmountainmakerscamp.com/Follow The Full Blast Podcast on Instagram:https://www.instagram.com/thefullblastpodcast/Please subscribe, leave a review and tell your friends about the show. it helps me out a lot! Go get yourself some all natural , food safe Axe WaxGo to https://axewax.us/And get 10% off with promocode: FULLBLAST10AkinteractiveGet your Website designed by AK Interactive, Consultation, Graphic Design, logos, Signage design. 20+ years experience in Full service design and marketing for knife makers and Craftsman:http://akinteractive.com/fullblast10% off with promo code: FULLBLAST10Go to https://isotunes.com/To get the next generation of hearing protectionGet $10 off with promocode  FULLBLAST10Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

MJ's guest today is Author, Sommelier and Restaurateur, Victoria James. As the Beverage Director and Partner at COTE in New York City and Miami, she recently received a second James Beard nomination for "Outstanding Wine Program." Victoria has worked in restaurants since she was thir­teen, falling in love with wine so much that at age twenty-one she became certified as a Sommelier. She has worked at some of the most prestigious restaurants in NYC including Marea and Aureole. Victoria's name has appeared in Forbes "30 Under 30," Food & Wine's "2018 Sommelier of the Year," Zagat's “30 Under 30,” Wine Enthusiast's “40 Under 40,” Wine & Spirits' “Best New Sommeliers,” and The Back Label declared her “New York's Youngest Sommelier.” Victoria, along with her husband Lyle Railsback, is the author of Drink Pink, A Celebration of Rosé (HarperCollins) and the international bestseller Wine Girl, The Obstacles, Humiliations, and Triumphs of America's Youngest Sommelier (Ecco/HarperCollins). Along with COTE's General Manager Amy Zhou and HR Director Cynthia Cheng, she founded Wine Empowered, a non-profit that aims to diversify the hospitality industry by offering tuition-free wine classes to women and minorities. In this episode, MJ and Victoria discuss Rose', sexism and racism in the restaurant industry, working with Anthony Bourdain's book editor (her dream editor), first job and life - and all the ups and downs that come along with it. Beauties and Gents, this is a full-bodied episode! Pour your favorite and let's get started.A huge thank you to Victoria James!Follow her on IG @victoria___jamesCheck out Wine Empowered: https://www.wine-empowered.comFollow them on IG @wineempowere This episode's in studio wines:Camins2Dreams Gruner VeltlinerSta. Rita HillsCalifornia_______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Acker Wines! Listeners of the show will receive $25 off purchases of $100 or more with code BWG25 at checkout. (Retail store only) Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

Sam Cheung, Carlyn Greenwald, and Ivan Vukovic, three regular everyday Americans, sit down to talk about The Crown Season 1, Episode 9: Assassins. Depending on who you are, this is either the Winston painting episode or the horses having sex episode, either way a strangely erotic exhibition for an episode of The Crown. We stan Aureole, though, so you'll hear no complaints from us!

Legendary chef and restaurateur Charlie Palmer (Aureole, et.al) joins Andrew from his home in Northern California to discuss how he and his team have been adapting during the COVID crisis, and his thoughts on where the industry goes from here. Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

The Marge finally has a new kitchen and what better way to celebrate than invite over Chef Josh Capon for some Cooking with the Capon time!  After a couple of years at University of Maryland, having more fun than he should, Chef Capon made the switch to Johnson & Wales culinarily school. After graduating he was discovered by legendary Chef Charlie Palmer and worked at his restaurant Aureole. Chef Capon’s career literally reads like who’s who of the industry. He went on to work for David Burke at the Park Avenue Café and then spent a year traveling in Europe through Italy, Germany and France, fine-tuning his culinary skills. On his return, Capon became a sous chef at The St. Regis Hotel’s Astor Court under Gray Kunz, where he then reconnected with Charlie Palmer, and became Executive Chef of Alva, Palmer's American bistro. After a couple years as Executive Chef at Matthew's on the upper east side, he took the reins as Executive Chef of Canteen in SOHO. After a few years, he partnered with John Mcdonald and Josh Pickard to open Lure Fishbar in the former Canteen space, a sophisticated seafood and sushi restaurant. Then opened B&B Winepub, El Toro Blanco, Bowery Meat Company and a Miami version of Lure Fishbar in the historic Loews hotel. Capon is a 7-time winner of the People’s Choice award at the NYC Wine & Food Festival, Burger Bash and has appeared on Rachael Ray, Live with Regis and Kelly, CBS Early Show, TODAY, and Food Network, and has been featured in The New York Times, New York Magazine and Time Out New York... yet he still has time to cook lunch for us Caviar Dreamers! 

Welcome back to Happy Half Hour! This is our first live recording of the podcast since this spring. We taped this episode, at our sponsor, the Hotel Del Coronado’s brand new Sun Deck, a bar and restaurant that overlooks Coronado Beach. It was the first time in seven months we’ve been outside and together for a podcast (socially distanced, of course!), and the fresh air and ocean view made for a welcome return. Today’s special guest is Stefan Peroutka, the executive chef right here at Hotel del Coronado. Stefan is from Austria, and he was classically trained at the Salzburg Hospitality and Culinary School. He earned his chops as executive sous chef of the Michelin-starred Aureole restaurant at Mandalay Bay in Las Vegas, where he was invited to join the prestigious Les Amis d’Escoffier Society of Las Vegas. After serving as executive banquet chef of The Venetian and The Palazzo Resort, he landed at Hotel Del, where he now oversees the resort’s wide range of culinary offerings. Stefan walked us through some dishes that are on the Sun Deck’s menu (which Troy and David made sure to sample right away). This included the California mezze plate, which features whipped goat cheese and edamame lemon hummus, and charred octopus served with fennel and olive oil puree, David’s pick as the best. Stefan says the menu features light California fare with lots of vegetables and seafood. Stefan spent a lot of his career in Portugal. He shares that the culinary scene around Europe is completely different from Vegas, something he had to navigate when he moved and started working as a sous chef at Stratosphere Casino and Resort. Stefan talks about the pressure of being a chef, and how different cooking as a chef is versus cooking at home or even at culinary school. He says it’s a stressful profession, and while you can be an amazing cook, running a restaurant or an even bigger operation like in a hotel is not something that can be learned in school. While he said working in Las Vegas was an awesome run, California was always on his radar as he looked for his next step. In Hot Plates, the beloved Rubio’s, which was founded in San Diego, just filed for Chapter 11 bankruptcy. They closed restaurants in Colorado and Florida, though none yet here in California. They are operating as normal, so you can still get the famous fish tacos. Martinis Above Fourth in Hillcrest announced they filed for Chapter 7. The restaurant and bar was known for its live shows and extensive martini menu, but the owners’ post on Facebook sadly said that it wouldn’t make sense to reopen. We tried to end this segment on a high note: El Cruce+241, a restaurant in Chula Vista devoted to Baja cuisine and ingredients, is finally open on Third Avenue. It specializes in seafood, wine, and beer from Baja with dishes like grilled octopus, oysters, fish tacos, and craft beer from breweries such as Tijuana’s Insurgente. In Two People for Takeout/Two People for $50, Stefan recommends the seafood at TJ Oyster Bar. Marie went with ice cream from Salt and Straw: They have a special Halloween edition that mixes matcha ice cream with chocolate-covered crickets. Troy continues his ramen quest at Hironori Ramen in Hillcrest, giving rave reviews of the shoyu ramen and creamy tonkotsu ramen. David ventured out of North Park all the way to Miramar to Ballast Point Tasting Room, putting aside his dislike of pumpkin spice for the Pumpkin Down Scotch Ale. Thank you for listening! As always, we want to hear from our listeners. Do you have a question for Troy? Need a recommendation for takeout? Is there a guest you want us to book on the show? Let us know! You can call us at 619-744-0535 and leave a voicemail, or if you’re too shy, you can email us at happyhalfhour@sdmag.com. And if there’s another patio you think we should record on, let us know! This episode is sponsored by Hotel del Coronado.

Aureole Piper ministers with her husband, Tony, in Australia and internationally with Freedom in Christ Ministries. With over 30 years of freedom ministry experience, they are a wealth of wisdom and information! Aureole gives simple antidotes on how to set people free in this interesting video! #Freedom #Deliverance #AureoleThe Pipers (not related to Lisa Piper) provide practical training so that others can be released to minister freedom. Aureole is the daughter of Noel & Phyl Gibson, pioneers in the ministry of release. Aureole is the author of several books inducing: Keys to Staying Free, how to Spiritually Cleanse Your Home, God's Way out of Pornography, and Handbook to Freedom.Tony and Aureole Piper's ministry website: https://www.freeinchrist.org.au/For more videos, handouts and resources go to www.MiracleofDeliverance.com

Tony and Xavier are joined by Chris Conlon in Vegas to talk about his days at Aureole and share restaurant stories.

What’s it like serving wine to celebrities like Mariah Carey, Jay-Z, Beyonce and Miley Cyrus? How is being a sommelier different when you work at a Michelin-starred restaurant, especially when you're just 21 years old? Why is the wine world still largely an old boys club and how does that impact the wines you drink? Which shocking ingredients might you find in some non-organic wines? In this episode of the Unreserved Wine Talk podcast, we're chatting with Victoria James, author, restauranteur and the youngest person in the world to pass the certified sommelier exam with the Court of Master Sommeliers. Highlights What’s it like managing celebrity clientele while working in the upscale restaurant industry? What was the most expensive bottle of wine Victoria has ever sold? Why was Victoria's Christmas season encounter with Mariah Carey so bizarre? How can you build yourself up and create your own sense of importance? Which shocking ingredients might you find in some non-organic wines? What is it like for you to work at a Michelin starred restaurant at 21 years old? Why did Victoria want to reclaim the term “wine girl”? How did the Me Too Movement play a role in getting Wine Girl written? Was Victoria aware of the impact Wine Girl would make, especially on women? Why did Victoria decide to write her memoir even though she’s still in her 20s? Will you see people’s real names in Victoria's memoir? How has Wine Girl positively impacted readers? Why were the potential negative implications of putting her story out there were totally worth it for Victoria? What type of insidious effects do women in the wine and restaurant worlds often experience after going public with their stories? Is diversity well-represented in the wine and restaurant industries? What is the impact on you as a restaurant diner when wine lists are curated by the old boys’ club? What will you learn about rosé from reading Drink Pink? How is COTE restaurant adapting to changes caused by the pandemic? What new wine experiences can you have when you order COTE for delivery? How can you keep yourself from going stir-crazy while sheltering in place? What new innovations will you experience with a book tour during the pandemic? About Victoria James Victoria James is the Beverage Director and Partner at COTE and recently received a James Beard nomination for "Outstanding Wine Program." She has worked in restaurants since she was thir­teen, fell in love with wine and when she was twenty-one became certified as a sommelier. She has worked at some of the most prestigious restaurants in New York City including Marea and Aureole. Victoria’s name has appeared on many no­table lists: Forbes "30 Under 30," Food & Wine's "2018 Sommelier of the Year," Zagat’s “30 Under 30,” Wine Enthusiast’s “40 Under 40,” Wine & Spirits’ “Best New Sommeliers,” and The Back Label declared her “New York’s Youngest Sommelier.” She is the author of DRINK PINK, A Celebration of Rosé (2017, HarperCollins) and the upcoming book WINE GIRL (March 2020, Ecco/HarperCollins). She also has a print column for Forbes magazine, "Buy, Hold, Sell," and has contributed to Cosmopolitan, Munchies and Bon Appétit. Along with COTE's General Manager (Amy Zhou) and Events Director (Cynthia Cheng), she has founded WINE EMPOWERED, a non-profit that aims to diversify the hospitality industry by offering free wine classes to women and minorities.   To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/76.

"Simon MEYANGA était locataire. Et depuis que l'élection est finie, il cumulait presque dix mois de loyer impayés... On a abandonné ce monsieur, il est mort dans la misère la plus abjecte... On a compté sur lui en lui demandant d'abandonner son travail et venir aider le régime de Paul Biya pendant la campagne électorale... monsieur MEYANGA méritait déjà depuis au moins 10 mois de retrouver son travail. "

This week on Inside the Arts, the Marigny Opera Ballet continues its 6th season with legendary dancer/choreographer, Paul Taylor's 1962 masterpiece, Aureole. Plus, a world premiere by Gretchen Erickson: Dialogues in G Major. Artistic director Dave Hurlbert joins us for a chat. And, race and class divisions are exposed in The Uninvited. This original, immersive theatre experience, presented by Goat in the Road Productions, Hermann-Grima and Gallier Historic Houses, is based on historic events in Reconstruction era New Orleans. Director Chris Kamminstein and writer Denise Frazier will join us in our studio. Airs Tuesdays at 1:00 p.m., Wednesdays at 8:30 p.m., and Thursdays at 8:45 a.m.

Chef Matt Orlando is the Head Chef/Owner of Amass Restaurant and Broaden & Build in Copenhagen. He has worked for some of the best chefs and restaurants in the world including Aureole, Le Bernardin, Le Manoir aux Quat’Saisons, The Fat Duck, Noma, Per Se and more. We discuss his point of view on sustainability and what it means to be a responsible restaurant.

In this episode, we talk with Jen Yee, an award-winning and James Beard recognized pastry chef. Yee serves as Executive Pastry Chef for the notable Linton Hopkins and his hospitality group, Resurgens, with a focus on his flagship, Restaurant Eugene. She walks us through her career and recalls the moments that shaped her professionally.  In the episode we discuss:  Her path from architect to pastry chef First job at Gordon Ramsey’s in London (and did she get yelled at?) Working at a trendy Chinese tea salon in London First pastry chef gig opening Charlie Palmer’s Aureole in NYC SHO in NYC: what it was like working in a Michelin 2-star restaurant Opening Andrew Carmelini’s Lafayette restaurant and bakery Her process of developing desserts and being inspired by new ingredients How she manages to maintain a personal life/work balance And lots more!

This week on In the Drink, Joe sits down with Cote Beverage Director and rosé aficionado, Victoria James, to talk about what's good -- and what's bad -- in the world of pink wine. Victoria got an early start in the restaurant business at the age of 13, blazing her path as a server, bartender, and sommelier at Harry’s at Hanover Square, Aureole, Morini and Piora before becoming Beverage Director at Cote in NYC. She became a Certified Sommelier at age 21, has been named a Wine and Spirits “Best New Sommelier”, Forbes and Zagat’s “30 Under 30” and a Wine Enthusiast “40 Under 40 Tastemaker.” Victoria is also the author of Drink Pink: A Celebration of Rose, and a contributor to Cosmopolitan, Munchies and The Daily Meal. In the Drink is powered by Simplecast

Seattle born Morgan Harris made his way to NYC and jumped into the wine game full time in 2011. He cut his wine teeth with Master Sommelier Laura Maniec at Corkbuzz Wine Studio, did a short stint at Jean Georges before moving to Charlie Palmer's Aureole in NYC as head sommelier. Morgan was named Wine and Spirits "Best New Sommelier" holds an advanced sommelier certificate and is an instructor at the American Sommelier Association. The Grape Nation is powered by Simplecast

Victoria James got an early start in the restaurant biz at 13. She blazed her path as a server, bartender, and sommelier working at Harry's at Hanover Square, Aureole, Morini, Piora, and now as Beverage Director at Cote in NYC. Victoria became a Certified Sommelier at age 21, has been named a Wine and Spirits "Best New Sommelier", Forbes and Zagat's "30 Under 30" and a Wine Enthusiast "40 Under 40 Tastemaker". Victoria James is a Rose evangelist and author of "Drink Pink: A Celebration of Rose", published last May. The Grape Nation is powered by Simplecast

The great American chef Charlie Palmer sat down with Andrew the other day at the top of the Archer Hotel in Midtown Manhattan to talk over his life and career, from The River Cafe to Aureole to his collection of restaurants on both coasts of the United States. During this free-ranging interview, they also discuss the relevancy of sports to cooking; teamwork in the kitchen; and how he keeps things fresh after all this time. (Note: This is a wonderful companion interview to our next episode, with Claire Welle.) Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Belgian born Cedric Nicaise grew up in a family of wine enthusiasts. Cedric worked his way downstate to Charlie Palmer's Aureole in NYC, later becoming a sommelier at Eleven Madison Park and eventually the Wine Director. Cedric oversees the wine and beverage program at the three Michelin starred, New York Times four starred, and the Best Restaurant in the World from the World's 50 Best Restaurants. A very very rare achievement. The Grape Nation is powered by Simplecast

Born into a family of scientists and wine collectors, Cedric Nicaise spent the first five years of his life in Belgium, before moving to America with his family, though he would continue to spend a portion of each year traveling in Europe while growing up, taking in the culture, and the food. He attended Ithaca College and graduated with a degree in history. After graduation Cedric spent a number of years working at various restaurants throughout the upstate New York region. Eventually succumbing to his passion for restaurants he moved to Manhattan where he began working at Aureole. In honing his dining room experience there he took a great interest in the world of wine, ultimately joining Eleven Madison Park's wine team as a Sommelier in 2012. Since then he's been a key contributor to the continued evolution of the wine program and education of the staff, and was promoted to Wine Director in the spring of 2015.

Mr. InGRIM plays selections from a number of upcoming gigs: The Decibel Tour with Kreator and Obituary; HIRS, Snorlax, and Domesticated at Black Lab; the Havok and Exmortus show; and the Assimilation album release house party in Langley. We also go deep on Markov Soroka and his three projects; Tchornobog, Aureole, and Slow. Very deathy/grindy one today.

Food Talk is back for the 2016 radio season and host Mike Colameco sits down with three all-star guests: Victoria James, Saori Kawano & Don Gabor, and Michael Madrigale. Victoria James started working in restaurants when she was thirteen and fell in love with the industry. When bar tending during
 college she decided to take her first wine course, and the hook was instant! Becoming  a cellar-hand in downtown Manhattan at Harry’s
Cafe and Steak, in 2011 she worked harvest for Michael Terien in
 Sonoma and continued her studies with the American Sommelier 
Association in Viticulture and Vinification as well as Blind Tasting.
 She became certified as a Sommelier with the Court of Master Sommeliers in 2012 and has worked at the likes of Aureole, and is now at Piora in the West Village. Saori Kawano is the founder and president of Korin Japanese Trading Corp. She moved to New York from Japan in 1978 to pursue her lifelong dream of bringing Japanese knives and tableware into American restaurants and homes. She and Don Gabor co-authored the book “Chef’s Choice,” a collection of mini memoirs, featuring 22 culinary masters telling who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development. Michael Madrigale hails from a Philadelphia area family whose five butcher shops and shared love of eating well left their mark. His food-centric Italian-American upbringing clearly prepared him for a life in restaurants. Now Head Sommelier at Bar Boulud, he headed to New York City after graduating from La Salle University with a Bachelor of Science degree in Marketing. Michael initially waited tables while looking for a job that would start him on his career path. At the time, he found himself gravitating toward the wine cellar, eager to learn more about the vintages he was pouring. “I could smell the differences in the wines,” he says. This show was brought to you by Colavita and Bourdeaux.

Robert Bohr is a partner in Charlie Bird restaurant in Manhattan, as well as the King Street Sommeliers consulting business.

Champagne Laurent-Perrier USA President Michelle DeFeo discusses her approach to running the luxury label, the role of women in its 200 yr. history and Champagne pairings. Hospitality entrepreneur and hotelier Chef Charlie Palmer has received critical acclaim for his signature Progressive American cooking, his flagship restaurant, Aureole and restaurants coast to coast. His newest projects, all in New York City, include the historic Knickerbocker Hotel, Charlie Palmer Steak and Crimson & Rye.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

Ned shares some memorable stories with Levi about his time working in the New York restaurant scene and talks about his current role as a partner at Grand Cru Selections.

Jeff O’Neill formally began his extensive career by attending the Culinary Institute of America in Hyde Park, New York. Upon graduation, he elected to work under Charles Palmer at Aureole, where he spent the next two years climbing the ranks of the kitchen, ultimately establishing himself as the restaurant’s Chef Saucier. O’Neill went on to work at Daniel Boulud’s Daniel, Eric Ripert’s Le Bernardin and eatery L’Escalier at The Breakers Hotel, in Palm Beach. Most recently, he was the Executive Chef of Donald Trump’s ultra-exclusive Mar a Lago Club in Palm Beach. He has made multiple appearances on the “Oprah Winfrey Show”, and his dishes consistently top Oprah Winfrey’s list of “the things you must try before you die”.

Global Studies 2011 | Symposium 10/19/2011-10/20/2011 Innerhalb einer globalen Auseinandersetzung mit künstlerischen Werken gilt es, dieser mannigfaltigen Ausdifferenziertheit Rechnung zu tragen und sich den bestehenden Definitionen der Kunst systemtheoretisch anzunähern. Meine Konzentration richtet sich auf die aktuellen Demarkationslinien der ökonomischen Bedingungen des Kunstbegriffs. Hierzu müssen einerseits die Produktionsphase sowie andererseits die Rezeptionsphase erfasst werden. Der Begriff der Kunst ist als solcher im Wesentlichen als ein gesellschaftliches Phänomen zu erfassen und reflektiert den Umgang mit Artefakten und ihnen zugeschriebenen, differenzierbaren Wertmaßstäben. Zugespitzt ließe sich folglich sagen, dass ein Kunstwerk durch seine Wertigkeit begriffen wird, genauer: durch die Person, die dem Kunstwerk im Zuge eines geldwerten Tausches einen objektiven Wert zuspricht. Nach Karl Marx wäre folglich der „Tauschwert“ die passende Bemessung des Kunstbegriffs. Doch hier regt sich Widerstand: Wie kann allein eine Kaufentscheidung die Signatur des Kunstwerks setzen, wo doch eigentlich schon die Produktion des Werkes – also damit bereits seine geistige Erfassung – das Dasein des Kunstwerks initiert? Ich möchte dennoch dafür plädieren, den Begriff der Kunst in der Gegenwart ökonomisch zu definieren und den Umgang mit Kunstwerken als ein Regulativ der „feinen Unterschiede“ zu betrachten. Damit einher geht eine soziologische Perspektive der Kunstgeschichte, die den Umgang mit der Kunst gemäß Pierre Bourdieu als ein „Feld“ betrachtet, welches eine bestimmte Gesellschaftsgruppe konstituiert. Somit lassen sich verschiedene Faktoren, die letztlich den Status des Kunstwerks bestimmen, zusammenfassen. Der „Ursprung“ des Kunstwerks beinhaltet also tatsächlich einen „Riss“, allerdings nicht nur im Sinne Martin Heideggers, sondern als „Bruchlinie“ des gesellschaftlichen Status. Der Künstler schöpft sein Werk auf Basis einer Abstraktion, die zwar formale oder narrative Elemente verfolgt, letztlich jedoch auf eine ökonomische Anerkennung der Idee abzielt. Dies wiederum äußert sich im Verkauf und damit einer materiellen Existenzsicherung. Die „Option“ des Geldwertes ist folglich ein berechtigtes movens der Produktion. Damit verbunden sind gesellschaftliche Wertmaßstäbe und die Teilhabe an Übereinkünften und Ritualen. Sei es die Ausstellung, die kunstwissenschaftliche Betrachtung, der museale Erwerb oder – und dies gilt heute als hauptsächliche Definitionskraft – die Aufnahme in eine private Sammlung: Der Kult der Gegenwartskunst ist umgeben von einer pekuniären Aureole. Die Macht der Ökonomie ist deshalb eine bedeutende Rahmenbedingung, welche den gesellschaftlichen und wissenschaftlichen Stellenwert eines Kunstwerkes und seines künstlerischen Schöpfers definiert. Das globale Ringen um die Teilhabe an dieser „Haushalts-Gemeinschaft“ – im griechischen Wortsinne tatsächlich eine Ökonomie – bewirkt einerseits den Wettstreit der Kreativität sowie andererseits das Begehren nach dem Besitz eines wertvollen Kunstwerkes.

"Fuzzabeth Crackleby" by Shogun Kunitoki from Vinonaamakasio; The title track from Out My Window by Koushik; A track from the Burning Portal Bathtubs cassette by Caboladies; "Only Shallow" by Nadja from When I See the Sun it Always Shines on TV; "Dulled" by Treetops from In the Everglades; "Rester" by Zola Jesus from Twar Bomba; "Wig Smasher" by Odd Nosdam from the This Is My Element Soundtrack; "Chik Chikka" by Mulatu Astatke and the Heliocentrics from Inspiration Information III; "Aureole" by Secret Abuse from Violent Narsissus; The title track from the Dont You Want to Be in a Cult 7 inch by Black Moth Super Rainbow; The title track from Young Beidnahga by Oneohtrix Point Never

"Fuzzabeth Crackleby" by Shogun Kunitoki from Vinonaamakasio; The title track from Out My Window by Koushik; A track from the Burning Portal Bathtubs cassette by Caboladies; "Only Shallow" by Nadja from When I See the Sun it Always Shines on TV; "Dulled" by Treetops from In the Everglades; "Rester" by Zola Jesus from Twar Bomba; "Wig Smasher" by Odd Nosdam from the This Is My Element Soundtrack; "Chik Chikka" by Mulatu Astatke and the Heliocentrics from Inspiration Information III; "Aureole" by Secret Abuse from Violent Narsissus; The title track from the Dont You Want to Be in a Cult 7 inch by Black Moth Super Rainbow; The title track from Young Beidnahga by Oneohtrix Point Never