Podcasts about bacaro

Born to parents who arrived in Canada from Cambodia in the 1980's to flee the horrors of the Khmer Rouge He developed a love of cooking watching his grandmother while growing up and he spent time in Spain working under at world renowned Ferran Adria's El Bulli Foundation, Was once personal Chef to Prime Minister Justin Trudeau and his family.  Chanthy Yen, Chef de Cuisine at Vancouver's Michelin-recommended Bacaro and Canada's Top Chef for Season 11 joins Ben with his great story.

"This might be the most unusual episode yet," exclaims George. Inspired by a recent deep dive on George's "Ask George" column, "How often do you find yourself mispronouncing the name of a restaurant?" the Arch Eats hosts discuss the most misprouncouend restaurant names in St. Louis. From Italian restaurants to the newcomers, learn the correct ways to pronounce these restaurants: Bacaro  Edera Vicia Dou Dou Cafe Trattoria Marcella and more! Plus, hear about George and Cheryl's favorite foods from the often-mispronounced restaurants—and even learn how to correctly pronounce dishes. Tune in for the ultimate St. Louis dining language lessson! Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. This episode is sponsored by Green Dining Alliance, an initiative of earthday365. The Green Dining Alliance is proud to present the 2024 St. Louis Food Waste Challenge happening throughout October. Learn more at greendiningalliance.org. Have an idea for a future Arch Eats episode? Send your thoughts or feedback to podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Sum Tea House: 8501 Olive, University City, 314-222-1540. LoRusso's Cucina – RIP: 3121 Watson, Lindenwood Park, 314-647-6222. Bacaro: 5105 Westwood, St. Peters, 636-244-0874. Acero: 7266 Manchester, Maplewood, 314-644-1790. Edera: 48 Maryland, Central West End, 314-361-7227. Vicia: 4260 Forest Park, Central West End, 314-553-9239. Peno: 7600 Wydown, Clayton, 314-899-9699. Dou Dou Café: 6318 Clayton, Richmond Heights, 314-952-2255. Pan d'Olive: 1603 McCausland, Franz Park, 314-647-8000.  Cyrano's Café: 603 East Lockwood, Webster Groves, 314-963-3232. Trattoria Marcella: 3600 Watson, Lindenwood Park, 314-352-7706. Ruth's Chris Steakhouse: Multiple Locations. Piccadilly at Manhattan: 7201 Piccadilly, Ellendale, 314-646-0016. Hot Pizza, Cold Beer: 610 Washington, Downtown, 314-696-2033. Have A Cow Cattle Company: 2742 Lafayette, The Gate, 314-261-0305. GOTham & Eggs – RIP: 3139 South Grand, South Grand, 314-833-8355. Poke Doke: Multiple Locations Nachomama's: 9643 Manchester, Rock Hill, 314-961-9110. Nudo House: Multiple Locations. Woofie's: 1919 Woodson, Overland, 314-426-6291. Yummi Tummi: 3001 S Big Bend, Maplewood, 314-833-3277. You may also enjoy these SLM articles: Ask George: How often do you find yourself mispronouncing the name of a restaurant? Ask George: Have you ever compiled a list of mispronounced foods? More episode of Arch Eats See omnystudio.com/listener for privacy information.

In this week's episode, I feature the Summer like and Italian promotion at Kitchen Table Restaurants, specifically at Giovane, Pourhouse and Bacaro. I talk about the Summer Burger Festival.   I feature Annabelle's Café recently opened in Chinatown.   I feature Gary's in South Granville.   Lastly, I feature my Interview with Andrew Forsyth, Head Sommelier at L'abattoir

Growing up in an Italian Australian family, Dave Dellai (il Bacaro) was surrounded by amazing food and festivities. It lead to a yearning to live a life in food, and after finding his way in commercial kitchens he became part of the team of one of Melbourne's institutions. Now he's become a key component to its longevity. https://www.instagram.com/daviddellai/?hl=en Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

This week, Meera and Michelle discuss a visit to Fourth City Barbecue, which is located inside Fortune Teller Bar on Cherokee Street. The brisket is wonderful, likely due to the 24-hour process it takes to execute but it's not all serious business; specials like their take on a McRib offers a break in the usual barbecue suspects. They also talk about a recent trip to check out the Fattened Caf inside Earthbound Beer across the street where the chicken tocino ube sliders were extraordinary with tropical pineapple flavor, a little spice and sharpness from pickled, shredded papaya. Finally in the conversation, a First Look at Bacaro, the new aperitivo bar in St. Peters and also a lineup of where to find great fat-washed cocktails in St. Louis. Fourth City Barbecue inside Fortune Teller Bar 2635 Cherokee St, St. Louis, 314-669-6505 Damn Fine Hand Pies Fattened Caf inside Earthbound Beer 2724 Cherokee St., St. Louis, 314-769-9576 Bacaro 5105 Westwood Drive, St. Peters First Look: First Look: Bacaro at Noto Italian Restaurant in St. Peters Spritz and Chips: 5 tips for making the perfect spritz 3 fat-washed cocktails from St. Louis bars to try right now Pie Guy 4189 Manchester Ave., St. Louis, 314.899.0444 Rockwell Beer Company in the Grove 1320 S. Vandeventer Ave., St. Louis, 314.256.1657 None of the Above 3730 Foundry Way, St. Louis, 314.656.6682 Layali Halab in Creve Coeur offers a taste of Mediterranean and Syrian cuisines

Topics: holiday parties, Christmas carol singing, Cobble Hill Ballet's The Nutcracker at Tribeca Performing Arts Center, Serafina Tribeca, Mates of State + Versus + Girl Scout Handbook + The Aislers Set at Littlefield, Yo La Tengo + The Aislers Set at the Bowery Ballroom, Madonna + Honey Dijon at Barclays Center, Jon Langford + Sally Timms at the Good Fork Pub, I Get Wild shows at Reservoir Studios, Littlefield, Colony Woodstock, John and Peter's New Hope, Gutenberg! The Musical at the James Earl Jones Theatre, birthday parties, Garcia Peoples at Bacaro, Bob Dylan at Joseph Meyerhoff Symphony Hall Baltimore, Untable, Le Rock, Five Acres, Good Night in Woodstock, Gus's Chop House, Depeche Mode at Madison Square Garden.

Bacaro is like dinning in a wine cellar in Venice while having the best Italian food in New York. You have to feel it… to understand it. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Tatsuya Fujii fell in love with Italian food when he was training to be a chef in Japan. He came to Australia to learn English and is now happily ensconced as sous chef at Il Bacaro in Melbourne. Tatsuya shares his perspective on the differences and similarities between Italian and Japanese cuisine and talks us through some of the ways he melds his various influences. https://www.instagram.com/tatsuyapq/?hl=bn Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

Apre a Milano in via Thaon De Revel 12, Ciopa, piccolo forno di quartiere di Sandra Tasca, Oste vicentina che con il suo Bacaro veneziano Tàscaro, aperto nel 2019, ha fatto la storia della cultura veneta a Milano. Dopo mesi di ricerche, sperimentazioni e impasti insieme al panificatore Stefano Folco, Sandra Tasca apre il suo “Ciopa” – il pane di forma tonda o a croce più tipico in Veneto, terra d'origine di entrambi. Stefano Folco è uno sperimentatore, vicentino tenace e dalla grande passione per tutto quello che riguarda il mondo dei lievitati. I due pensano insieme ogni ricetta, sviluppata poi da Stefano: dalle Ciope e Ciopette, ai biscotti dolci o salati, alle Pizze alla pala farcite stagionalmente, studiando e selezionando farine antiche da tutta Italia, lieviti madre e secchi, forme e consistenze ideali.

Born and raised in North Kingstown, Kevin got his feet wet in hospitality early on. Starting as a cabana boy at Bonnet Shores Beach Club at just 15, he then worked at a variety of mom and pop spots throughout high school, gaining experience from dishwasher to pizza cook. It wasn't until he graduated, however, that he truly stepped into the restaurant industry. Under the mentorship of Chef Walter Slater at Junction Pizzeria in Wickford, Kevin truly fell in love with cooking and the undeniable adrenaline of the kitchen. While there, Kevin was inspired to enroll in Johnson & Wales' Continuing Education program which afforded him the chance to intern in Italy – an exciting opportunity to connect with his heritage and explore its cuisine. After four months, he returned home where he met his next mentor – and now-collaborator/Giusto General Manager – Aaron Edwards, and joined him at his new restaurant, Trattoria del Corso, as Chef de Cuisine. Here, Kevin's love for Italian food blossomed, but after a year was pulled back to Italy. For two and a half years, Kevin fully immersed himself in Italian culture and cuisine under Chef Lorenzo Polegri at Ristorante Zeppelin in Orvieto. It's here that he first experienced the creativity of freestyle, non-traditional Italian cooking, and Kevin credits this time and Polegri's tutelage with inspiring him to think outside the box while inside the kitchen. Back in the States, Kevin cooked at the famed Castle Hill Inn in Newport and then the Michelin-starred Del Posto in New York City. Opportunity again came knocking, and he headed back across the pond, this time to Paris. As Executive Chef, Kevin opened L'Office, a tiny bistro that garnered rave reviews and recognition both locally and internationally for its melding of French and Italian cuisine. In 2012, Kevin joined forces with the owners of The Salty Pig in Boston and developed its pasta program. Three years later, the team collaborated on a brand new restaurant concept, and in June 2016 opened SRV with co-chef Michael Lombardi. The Venetian-style Bacaro and wine bar was an immediate success, earning a 4-star review from Boston magazine, James Beard Award nomination, and continued critical acclaim since. Now, Kevin returns home with his high school sweetheart, Sarah, and young son to open his first independent restaurant concept in Newport. Giusto is a labor of love where familiar flavors come together in creative ways for a fun dining experience. Check out episode 269 with Kevin O'Donnell as mentioned in today's episode. Check out episode 861 with David Helbraun as mentioned in today's episode. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Keep moving and looking ahead. Don't be afraid to evolve." In this episode with Kevin O'Donnell we will discuss: Educating staff Milling your own flour Partnerships Communication Lease negotiation Opening a restaurant within a hotel Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Contact info: Instagram: @giustonewport Website: giustonewport.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Kevin O'Donnell for joining me for another awesome episode. Until next time!

As an Italian food lover, today's episode was extra delightful for me as I interviewed executive chef Michael Lombardi of SRV Boston. We met while traveling to Italy on tour with Oldways in Northern Italy.  Although he earned his degree in business, his travels to Europe to study Italian cuisine helped pave the way for an illustrious restaurant career in Paris, Italy, New York, and Boston. Food is family, and Michael's Italian heritage also helped fuel his passion for cooking for others and, coupled with practical restaurant experience, was the perfect recipe for success.  At his restaurant SRV, located at the South End of Boston, Michael and his team create Italian dishes inspired by the Venetian style Bacaro and wine bar. We talked about his travel experiences in Australia, Fiji and living abroad in Paris and Italy.  Our conversation was full of memorable moments: Michael shares his early chef life stories and inspirations How teamwork in sports helped prepare him for a successful restaurant career His unique recipes for Beet Ravioli and Risi e Bisi (Rice & Peas), both celebrated dishes in Northern Italy. Michael feels so fortunate to spend his life doing what he loves and will be opening another restaurant in Boston called Si Cara, where they will create delicious sourdough crust pizza inspired by his travels and family history from Amalfi, Italy. Are you familiar with Italian amaro (Amari is plural) or digestif? Amaro is an herbal liqueur whose name in Italian means "bitter." While different versions exist throughout the world, amaro is specifically Italian. Michael shares his enthusiasm for these cordials as well at the "Aperitivo Hour." An aperitivo (or apéritif) is often described as being similar to the American happy hour, but in reality, it's much more than that. Michael's New Year's Eve Dinner ideas: Cotechino & Lentils (Italian sausage with Lentils) Use luxury ingredients like truffles, oysters, caviar, and champagne Make celebratory dishes! Don't miss the links below! Links in this podcast: SRV Boston Si Cara  - Michael's New Pizza Bar Instagram links: @mlombardijr  @SRVBoston  Suzanne's Culinary Tour in Italy with Chef Michael & Oldways   Oldways - A Food & Nutrition Non-Profit How to Find Adventure & Thrive  in the Empty Nest - Suzanne's E-Book My Amazon Travel Store - Suzanne's Favorite Must-Haves Hear No Evil Media Podcast Audio Production by Erik Hulslander  Touchstone Essentials

今回は、同じタイミングでNYに行ったThe PotluckのRieとA&YのAsamiによるコラボ特別配信です。旅の半分以上を一緒にまわった友人同士の二人が旅を丸ごと振り返ります。 A&Y Podcastは、サンフランシスコ在住のYurieとAsamiが最新メイクやファッション、サンフランシスコの生活について話す雑談ポッドキャストです。 Twitter （@aay_podcast）#aandypodcast Instagram（@aaypodcast） 【今回のトピックで訪問した場所など】 ストア Bode https://www.bodenewyork.com/ Sandy Liang https://www.sandyliang.info/ Coming Soon https://comingsoonnewyork.com/ Studs https://studs.com/ Super World https://www.aritzia.com/us/en/brands/super-world Catbird https://www.catbirdnyc.com/ レストラン Bacaro http://www.bacaronyc.com/ La Mercerie https://www.lamerceriecafe.com/ Buvette https://ilovebuvette.com/ Her Name is Han https://www.hernameishan.com hanon brooklyn https://www.instagram.com/hanonbrooklyn/?hl=ja ---------------------------------------------------------------- The Potluckへのリクエスト、感想などはハッシュタグ #ThePotluck または匿名メッセージサービス「マシュマロ」からも受け付け中です。下記URLからどうぞ。https://marshmallow-qa.com/thepotluckus ---------------------------------------------------------------- Twitter：@thepotluckus Instagram：@thepotluckus

今回は、同じタイミングでNYに行ったThe PotluckのRieとA&YのAsamiによるコラボ特別配信です。旅の半分以上を一緒にまわった友人同士の二人が旅を丸ごと振り返ります。 The Potluckはサンフランシスコ在住のRieと東京在住のNagisaがアメリカや日本の気になるプロダクトや企業・ブランドをさまざまな視点から紐解き、一歩先の消費について考えるポッドキャストです。 Twitter：https://twitter.com/ThePotluckUs #thePotluck Instagram：https://instagram.com/thepotluckus ★ご意見、ご感想、お便りお待ちしてます！ ↓リンクはこちらから！ https://linktr.ee/aandypodcast Twitterもやっていますので、#aandypodcast でつぶやいて頂けると嬉しいです。 Instagramは＠aaypodcastで補足の写真など載せていますので良かったら見てみてください。 【今回のトピックで訪問した場所など】 ストア Bode：https://www.bodenewyork.com/ Sandy Liang：https://www.sandyliang.info/ Coming Soon：https://comingsoonnewyork.com/ Studs：https://studs.com/ Super World：https://www.aritzia.com/us/en/brands/super-world Catbird：https://www.catbirdnyc.com/ レストラン Bacaro：http://www.bacaronyc.com/ La Mercerie：https://www.lamerceriecafe.com/ Buvette：https://ilovebuvette.com/ Her Name is Han：https://www.hernameishan.com hanon brooklyn：https://www.instagram.com/hanonbrooklyn/?hl=ja

In episode 28 of the Baltic Triangle podcast......'How a Liverpool restaurant chain is fighting back with a vengeance after lockdown and we visit the award-winning Baltic Triangle furniture workshop which has taken quality craftsmanship in wood to another level & about their ambitious plans to expand. The Podcast team speak to Red & Blue Restaurants who have made a name for themselves in Liverpool by launching great venues such as Salt House Tapas, Bacaro, The Hanover Street Social and Rocket & Ruby. The owners discuss how the chain will push forward with some creative plans after such a difficult time in hospitality. The team also discuss how a Baltic furniture business H Miller Bros is setting it's sights on bringing bespoke furniture to the domestic kitchen market. The podcast is supported by Baltic Broadband

In Coal Harbour, a popular café and bakery gets an elegant update. And, a new neighbourhood spot is brightening up a busy corner in East Van with local goods and some killer sandwiches.

Härliga Helena berättar om sin resa inom restaurangbranschen som började på det anrika restaurang ”Vickan” på 80-talet, vidare till Café Opera och fram till idag med restaurang Bacaro på söder i Stockholm som hon driver med sin man Carlo Bosco. --- Send in a voice message: https://anchor.fm/50plusochsenda/message

David Dellai and I have honestly been trying for weeks to sit down together for a chat and all sorts of lockdowns and other things got in the way. But it was absolutely worth the wait to sit down with David and talk about his love of food and cooking, which stems back to when he was four years old, actually, and to find out more about Venetian food and how to choose the best white truffle. David showed me an eerie video he took on Saturday night just outside the door of Il Bacaro on Little Collins Street. It was our snap lockdown 3.0 and to see no one on the streets of central Melbourne on a balmy evening on Valentine’s weekend was another bleak reminder of all our hospitality heroes have been through. I am so happy they are back on the pans and cooking up a storm and that we get to reap the benefits.

Taylor talks to Bacaro and Feed Our Future about the Chow Down for Charity campaign that kicked off this week.

Luca & Georgia Bassetto know hospitality, through home grown authentic Italian food & service, a move to Australia from Venice gave them the opportunity to open their own Italian eatery Bacaro, NSW

Cicchetti (“chee-KEH-tee”), a wine bar and retail wine shop in featuring authentic Italian small dishes, interprets the classic Venetian bacaro.

• Quando siete a Venezia fate come i veneziani: bacari, cicheti, ombre e allegria contagiosa (min.3:40). • Il succo di sedano cura tutto? Scemenza totale, come le altre affermazioni sul detox (min.13:21).• Tutti bevono i vini da spiaggia e voi non ne sapete nulla? No, seriamente…(min.16:40). • Il pesto più buono del mondo? Il pesto “che non esiste”, trovatelo se siete capaci (min.22:59).• Mangiare, bere e comprare: itinerario sull'isola di Vulcano (28:52). Ascolta Il menu podcast qui: – iTunes | https://podcasts.apple.com/it/podcast/il-menu-podcast/id1462412691– Spreaker | https://www.spreaker.com/user/massimobernardi/il-menu-podcast7

In questa intervista racconteremo un progetto dedicato alle persone ipovedenti o con altre disabilità visive che ha realizzato la Cooperativa Nuova Dimensione. Si tratta di un programma di apprendimento per aiutare chi si trova in difficoltà coordinandosi con le altre componenti sociali del territorio. Di fronte al disagio psichico, fisico, sociale, relazionale la società, le famiglie, il mondo del lavoro non sempre riescono a rispondere in modo adeguato e ad evitare la solitudine e l’emarginazione. Ce ne ha parlato Cristiana Bacaro della Cooperativa Nuova Dimensione.

Mark Hartstein, known by many as “Shades”, has been a long-standing figurehead in the Champaign-Urbana food scene for almost 3 decades. In that time he has become one of the leading cooks in utilizing local and hyper-local food products with a focus on seasonality and in some instances foraging for wild foodstuffs. He sat down with Jim Lewis to discuss what got him to this point in his career, what he sees as the some of the pros and cons of the current state of the local foods and farm-to-table movements, and what he’s got going on now and in the future. Although not particularly active on social media, you can find him by way of Bacaro in downtown Champaign or by standing on a street corner and shouting his name (he’s probably close enough that he’ll hear you).

Thomas Harrison, the owner and operator of Crooked Row Farm in Champaign, IL sits down with Jim Lewis to discuss why he started Crooked Row Farm, what kinds of specialty crops he likes to grow, and what he views as his role in the local food system. If you've been to Bacaro in downtown Champaign, IL, you've probably had his farm-fresh produce, and know that it is some of the most delicious local produce you can get. Tom focuses on growing heirloom, heritage, and unique specialty crops for local restaurants and sells some additional produce at the Champaign Farmers Market. He also farms using sustainable, organic, and no-till practices. Check him out on Instagram under @crookedrowfarm217 and look for his stuff around town.Check out his podcast and make sure to subscribe to the series on iTunes!

It all started in a college apartment with his roommate, hosting a weekly dinner party for friends and eventually becoming so in demand that it became an almost nightly ordeal. Robert Kronfli continued his journey in the hospitality space and was a leading force in the creation of Bacaro and Bacari, along with a few other ventures. You can find these hotspots in DTLA, Glendale, Playa del Rey and more to come. Tune in as Pat & Posh sit down with Robert and hear his founder story! SUBSCRIBE TO TFH NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletter FOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhour FOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhour INTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

¡Último episodio de Hypeados (del año, obviamente)! Para cerrar lo que fue este año en series y cine, invitamos a Juan Bacaro (diseñador gráfico) y a Walter Pulero de Cinergia para hablar sobre los mejores pósters, las mejores series y las mejores películas.

Quinta puntata del Blando Radio Show dagli studi di Radioattività a Trieste, in questa puntata parliamo di Cambiamento Climatico con il Dott. Giovanni Bacaro del Dipartimento di Scienze della Vita dell’Università di Trieste e il Dott. Renato Colucci del CNR di Trieste, parleremo invece nella prima parte delle stragi Parigi dell’anno scorso e del tema “Prosecco” che interessa il nostro territorio.In onda ogni VENERDì dalle 16:30!

Retrouvez l'interview de Céline Bacaro, une artiste de goodies rencontré à la Paris Comics Expo 2014 et dans ce numéro de Comics Bazar, il est question de musiques en lien avec les comics.

In this episode of the Find Dining Podcast, Cindy Salvato of Savoring Rhode Island recommends Bacaroin Providence, where Chef Brian Kingsford serves up Italian dishes like Pesce del Giorno. We talk about DOP pizza, Waterfire and the city's historic Federal Hill neighborhood. Visit the Savoring Rhode Isand website Visit the Bacaro website Bacaro is located at 262 South Water Street in Providence Johnson & Wales University is in Providence Visit the Scialo Bros. Bakery Waterfire is Providence's signature artistic event Chef Derek Wagner at Nick's on Broadway rocks Beau Vestal is the chef at New Rivers Marcello Florio is the new chef at Trattoria Zooma Cindy recommends: Antipasti Pesce del Giorno A spritz Any freshly made tart Providence Dining Districts to Explore: Federal Hill Downcity River walk Providence Food Events: Federal Hill Stroll (June and December) Eat Drink RI RI Food Fights Food for Thought: Q: Where can you get DOP certified pizza in Providence? A: Contantino's Venda Bar Out of the Frying Pan Picks: Favorite Place to get Calamari: Trattoria Zooma Favorite Place to get Seafood: Hemenway's Place with the Best Cocktail List: The Dorrance Best Restaurant to take your Parents: Pane e Vino Favorite Farm: Dame Farm and Orchard's Favorite Place for Brunch: Nick's on Broadway

Adam and Recks sit down with Executive Chef Lior and Robert of Bacaro LA. We discuss becoming a Master Chef, their amazing food, choosing wines, the intimate atmosphere, creating the menu, vegan food, experimenting with new dishes and Monday Happy hour. Website • Facebook • Yelp • Twitter   Continue reading