Podcasts about bad hunter

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Guest: Bill Melugin, National correspondent for @foxnews Guest: Jake Gibson, Fox News Department of Justice and Federal Law Enforcement Producer Guest: Dr. Nicole Saphier, Board Certified Medical Doctor, Senior Fox News Medical Contributor & bestselling author Panic Attack: Playing Politics with Science in the Fight Against COVID-19 Guest: Brad Blakeman, Political Consultant and Republican Media Consultant and Member of GW Bush's Senior White House Staff 2001-2004 Learn more about your ad choices. Visit megaphone.fm/adchoices

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As expected, the president's son got a sweetheart of a plea deal. It's episode #407 of The ANEZ SEZ podcast...

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This week, MG is saving a seat for guest Brandon Thrash, Philadelphia Beverage Professional and PA Food Workers Advocate.  ABOUT EPISODEMG chats with Brandon about how they met, how he ended up in Philly, his advocacy work, and more.  Topics include:How to approach relationships both inside and outside of the hospitality industryThe "True Cost" of food and beverageAdvocacy for laborers, non-ownership workers in the restaurant, and the beverage industryPersonal and professional growthDedication to making conscious and methodical decisions that affect producers and consumersABOUT BRANDONBrandon is passionate about helping to restructure our industry to pay living wages, more equitable wages between front and back of house employees, improve mental health in our industry, create a long term and viable future for restaurants and bars, develop a culture that pays the fair price of food, and raise awareness that spirits are an agricultural product.  Follow @pafoodworkers on Instagram as we grow awareness of action points and disseminate information to keep you informed about issues facing our industry.Brandon grew up in Arkansas, and although he’s lived all over the world, still considers Northwest Arkansas home. He's worked behind the bar all over the country, including in San Francisco, Chicago, South Florida, and Philadelphia. In 2018 and 2019 he split time between being head bartender at Bad Hunter in Chicago (Tales of the Cocktail Top 10 f Restaurant Bar) and making wine in Oregon with Ross and Bee Maloof of Maloof Wines. In Oregon, he was able to learn more about his true passion, fruit fermentation and distillation. After returning to Philadelphia and spending a few months as a beverage director, Brandon is currently advocating for labor rights in PA and organizing education classes for Philadelphia bartenders.Connect with Brandon on Instagram and Facebook.Connect with MG on Instagram and Facebook, too!Follow BTV on Instagram and Facebook for all updates and releases.CW: Language

This weeks guest is Richard Beltzer. Richard currently resides in Chicago, Illinois. Richard grew up in Anchorage, Alaska. One of his earliest passions was must. He has playing guitar for over 20 years, learned piano and taught himself drums and guitar. After high school, he earned his degree in Psychology and planned to focus on music therapy. It was while he was in school, that Richard entered the Industry. To pay his way through school, Richard got a job at TGI Fridays. He started off as lunch server and eventually moved up to evening bartender. This move triggered Richard's interest in cocktails. While there wasn't a huge cocktail scene in Anchorage, Richard moved on to an establishment named Ginger specializing in Pacific Rim cuisine. While working at Ginger, Richard and a cohort built the cocktail program to be one of the premier cocktails programs in Alaska. During this time, Richard had done work at various apprentice programs like Tales of the Cocktail, San Antonio Cocktail Conference and Pop in Kansas City. With a desire to work in a larger market, Richard moved to Chicago, Illinois. Prior to the covid pandemic, Richard was employed as the head bartender at Bad Hunter. Working at Bad Hunter helped turned Richard into the bartender he is today. While at Bad Hunter, they had a true mentorship program - but just like many others - a bar family. ‘Good Drinkers' is how Richard like to call them! Despite the closure of the bar due to Covid, Richard is still close friends with this group and they continue to be creative as possible. In fact - Richard and a few of this friends are currently working on a cocktail delivery platform to be launching soon. Awards: Bad Hunter (Best Restaurant Bar - Timeout) Punch - Bartender in Residence - May 2020 Spirited Award Nomination - Best Restaurant Bar 2017-2019 Regional Finalist for Bartender of the Year 2016 Tenzing Coupe Bronze Medal Instagram @beltzerseltzer Podcast Artwork @zak.hannah

This week's episode brings us the official launch announcement of 86 The Silence! Hope for the Day's Project 86 The Silence is the targeted Peervention program for the Food & Beverage Industry. This episode coincides with the public announcement of 86 The Silence and features a panel of Hope for the Day's Surrogates and Agents of Impact that have put in time and energy alongside us, designing mental health education and outreach programming specifically for the food & beverage industry.Guests this week include Trevor Rose-Hamblin, Head Brewer & Co-Founder of Old Irving Brewing Co.; Jeannine Wise, Culinary Assistant to Chef Rick Bayless with Frontera Restaurants, Impact Culinary Training; Joel Frieders, Hopsmash, HFTD Public Policy Director; David Bacso, Chef; Danielle Snow, Pastry Chef at Bad Hunter; and Alexa Faia, Sous Chef at Boleo.Conversations Cafe is (usually) a monthly live podcast recording at Sip of Hope Coffee Bar featuring education and open forum dialogue on the intersections of Mental Health within our communities. This education programming is brought to you by Hope for the Day with support from our partners in prevention, The American Foundation for Suicide Prevention of Illinois, Banyan Treatment Center, and Janssen.Join the conversation. We are in this together.Anthologies / Rick Osowski / Hope for the Dayhttps://www.auxchicago.com/anthologies-of-hopehttps://www.anthologiesofhope.com/https://www.instagram.com/anthologiesofhope/https://www.facebook.com/anthologiesofhope/https://www.instagram.com/rosowski/https://www.hftd.org/https://www.instagram.com/hopefortheday/https://www.facebook.com/hopefortheday/https://sipofhope.com/https://www.instagram.com/sipofhope/https://www.facebook.com/sipofhope

To work in the business you have to work hard, want to go the extra mile. Be a good co-worker. Be a good team member. Stand up for yourself knowing that all of our voices and perspectives are really unique and powerful and we all deserve a seat at the table when it comes to coming up with dishes or coming up with ideas or just trying to foster the confidence to show up as your full self. What we covered in this episode Bad Hunter is a vegetable forward restaurant in Chicago. Plated desserts, ice cream, laminated pastries. She started as a line cook before becoming a pastry chef.  She loves using vegetables in her desserts. Chocolate Cremeux with Porcini mushroom ice cream. Rich and Savory. Pastry Chef Sam Mason from Odd Fellows Ice Cream in Brooklyn talked in episode #12 about using mushroom in ice cream. Click here to get to the show notes.  They are celebrating local seasonal produce from the Midwest. The team is preserving these produce for through the winter: jams, pickles and fermented veggies and fruit. They do a lot of pickles to be used with rich and fatty dessert.  Vinegars based on fruit and veggie scraps.  Kombucha for "crème fraîche" culture and sorbets. Emily is pushing he limits to create new desserts. Consumers are open to trying it.  Pairing the weird ingredients with products that are the most recognizable. Pastry and desserts require patience and to be careful at each steps. She studied culinary in Paris.  Mentors: Dana Cree, Amanda Rockman, Nancy Silverton and Dorie Greenspan. Important to learn and understand basic science and techniques in pastry. But need to allow yourself to move outside of that box (techniques) for creativity. Chef Emily talks about her creative process. She describes the creative process behind the dish: Avocado Lime Mousse with Mango and Cilantro Granita. Finding inspiration from collaboration with the team members at Bad Hunter. Her cook background make her more comfortable to collaborate with Chefs in the kitchen. Chef Emily talks about expectations regarding women in the kitchen. She describes herself as an empathetic leader. She has the soft skills for it but at the same time she has set boundaries as she is not anyone's therapist. 5 rapid-fire questions! Subscribe to Podcast Chef Emily Spurlin's Approach to Innovation My starting point is usually a singular flavor or ingredient that I want to showcase which often ends up being a fruit or a vegetable, something nature based usually, or a flavor combination that I'm interested in trying out. From there I kind of go into a number of directions. I either think in terms of color. So I think of foods that have complementary colors or foods that are in the same color scheme that I think flavor wise would be a good match for the initial ingredients. I also like the “if it grows together it goes together” method. And then I like to think about families. So for example quince is in the rose family and I really like using rose in desserts. In moderation I think it's really lovely and it kind of tied together in my brain that both comes from Persian cuisine, so then that kind of leads me into a new direction of other flavors I can play with within Persian cuisine for example. Or like buckwheat and rhubarb are related. I am just trying to find find ways to connect ingredients in my brain that makes sense and have context. And then obviously trying it all together and making sure it tastes good. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Click to tweet Emily Spurlin - With pastry you have to be super careful at each step because each step affects the final p...

This week, the Bad Hunter bar crew/dance troupe brings nothing but good vibes all the way from Chicago and talks about their path to phoenix-ing from a grease fire, house rules with Bruno Mars, and #LifeGarnishes. Bad Hunter swipes right on D.C., Mathew swipes left on deep dish, and Eddie is OK with being not OK.

With the theme Uprooted in mind, chef Karen Urie Shields details her culinary journey from Rhode Island to Appalachia to Chicago, while chef Jason Hammel reveals a life-changing moment in Italy.

Inspired by the theme Uprooted, renowned chefs Brian Jupiter and Carrie Nahabedian reveal pivotal moments in their careers.

Nando Milano - http://www.nandomilano.com/Default.aspx Naoki - http://naoki-sushi.com/ Taste 222 - https://www.taste222chicago.com/ Cafe Ba Ba Reeba - http://cafebabareeba.com/ Bad Hunter - https://badhunter.com/ Lobo Rey - http://loborey.com/ Wasabi - http://www.wasabichicago.com/

Inspired by the theme "Uprooted," editor Cassie Walker Burke reveals the back story behind her first high-profile Twitter feud and writer/author Jeff Ruby recounts a disastrous family travel experience.

In episode 8, the Siplings review Bad Hunter, a bar and restaurant in the heart of Chicago's West Loop.  They also discuss MØ, Darius, Chicago (not the city), and redemption.  Pure, unadulterated redemption.