Podcasts about bar marco

(00:35) Ever wondered how a beloved Pittsburgh restaurant turned an old firehouse into a culinary gem? Join us as we sit down with Andrew Heffner, the general manager of Bar Marco, to uncover the inspiring journey. Andrew shares the secrets behind their unique dining experience and the importance of staff longevity, creating a sense of community that keeps patrons coming back.(07:28) Get ready to immerse yourself in the flavors of Italy's Piedmont region, right in Pittsburgh's Strip District. A commitment to local sourcing and seasonality shapes Bar Marco's evolving menu, while thoughtfully crafted cocktails and natural wines round out the experience. Plus, hear about their innovative decision to eliminate tipping, ensuring a sustainable and supportive environment for their dedicated staff.(50:52) As a bonus, fellow Great American Recipe contestant John Hinojosa joins us to share his San Antonio-style Tlacoyos recipe. This episode is packed with rich culinary insights, making it an unmissable treat for any food enthusiast.Send us a Text Message.Support the Show.

Hey Everyone, we're coming back from summer vacation and thought you might have an appetite for more great food stores. Enjoy this 'small bite' as we head back into full episode mode. Find out Bar Marco's full story in our upcoming Episode 025, debuting 8/5/24!Send us a Text Message.Support the Show.

A former sommelier and fine-dining professional, Sarah Thomas is now the co-founder and Chief Brand Officer at Kalamata's Kitchen, where she brings together her lifelong passions for both food and books. The daughter of two south Indian immigrants, Sarah grew up in the rural town of Somerset, Pennsylvania, and was surrounded by food from a young age. Her parents very much kept their Indian culture alive through the food they cooked, and Sarah would spend summers in Kerala visiting her grandparents, forming some of her earliest food memories. Sarah's love for food is what eventually led her to the hospitality industry. After helming the wine program at Bar Marco and launching the nationally-recognized Wine Room at Bar Marco, she spent nearly six years as a sommelier at 3-star Michelin Le Bernardin, where she obtained the prestigious Advanced Sommelier certification. Along with food, books played a special role in Sarah's upbringing, eventually leading to a Masters in literature from the University of Cambridge. Like many first generation kids, Sarah grew up with what she felt were two conflicting identities, with her strong Indian heritage seeming to contrast against the mostly white rural town where she lived, and literature became a way for her to escape into another world. Through her storytelling work with Kalamata's Kitchen, Sarah hopes to create a confident character that other children of color can see themselves in, while also encouraging all kids to look at different foods and cultures with a sense of curiosity and compassion. Sarah has authored two books in the Kalamata's Kitchen series, with an animated series in development. IG: @sarahthomas @kalamataskitchen YouTube: https://www.youtube.com/watch?v=QSTB0frR_CI&list=PLYnCjZ8ouCFSob7fl6W3CHx1MO3Kiq7I2 The Today Show: https://www.today.com/recipes/kalamatas-chaat-adventure-t260701

Before you plan any weekend meals, be sure to think about the importance of eating local. It's not just better for your health, it's better for our economy! We are excited to talk to Chef Justin Steel of Bar Marco and Jeremy Swartzfager, CoFounder of Footprints Farm. They will discuss their unique relationship to bring fresh and sustainably grown food from the local farm to restaurant table. They will also discuss how they have been navigating the COVID-19 Pandemic and how they see the future of restaurants and farm to table moving into the future.

I sat down with Jamilka Borges for 45 minutes on a cold December morning to find out. She’s run kitchens at a number of Pittsburgh’s finest restaurants and surely has some stories to tell from each experience.   Jamilka is currently the Executive Chef at Independent Brewing Company & Hidden Harbor, which is part of the S+P Restaurant Group. Prior to joining IBC & Hidden Harbor, she served as Executive Chef at Pittsburgh’s Spoon, the Livermore and Bar Marco.   She has an expertise in French, Italian and Latin cuisine and her commitment to a unique “farm to table” dining experience led Bar Marco to be nominated for Best New Restaurant 2013 by Bon Appetit.   In addition to pursuing her own professional heights, she also makes a concerted effort to give back to her community. She works with 412 Food Rescue, a non-profit organization that is looking to eliminate hunger while reducing food waste.   Never miss one of our best episodes by subscribing to the newsletter.   Jamilka’s Challenge; Help fight hunger with a local charity.   Connect with Jamilka Facebook Instagram Twitter Website   If you liked this interview, check out our episodes with star chef Kevin Sousa and Big Burrito Group executive chef Bill Fuller.   Underwritten by Piper Creative A digital agency that provides strategy, delivery, and analysis specializing in a few key service offerings. Documentary-as-a-Service (Vlogging 2.0) Instagram Content Production & Account Building Podcast Production, Strategy Consulting, and Guest Acquisition   If you aren’t creating or curating content regularly, your clients and customers might forget you’re open for business. YouTube Instagram Subscribe on iTunes | Stitcher | Overcast | PodBay

Making a living wage in the restaurant industry can be tough. Servers and bartenders rely on tips for the bulk of their income, and in the kitchen, the wage is set by the business owner. Recently the restaurant Bar Marco made waves by announcing it would pay all of its workers a living wage. But at least one restaurant in Pittsburgh — Dinette in East Liberty — has been paying above industry standard for years.

Bobby Fry owns Bar Marco and Livermore in Pittsburgh, Pa.  Listen in to hear how to the restaurant got started from a few close high school friends.  He talks about the no tipping policy, and where Pgh is headed in the next few years.

It seems as though all the talk in the human resources and employee benefits world today is about how employers are trying to "get out of the benefits business." The combination of the 2008 recession coupled with the passage of the Affordable Care Act stagnated employee compensation and began to erode employee benefits packages -- all in the name of cutting back on expenses and improving corporate profitability. Then, on January 2, 2015, Bobby Fry, one of the owners of Bar Marco, in Pittsburgh, PA, tweeted that the restaurant would stop accepting gratuities from its patrons and, starting in April, move its 20 full-time employees to a $35,000 base salary and provide full health coverage, vacation days and private shares. The Internet exploded with interest. About two weeks later, Hartford, CT-based Aetna announced it would raise it's minimum wage to $16/hour -- begining in April 2015. The company will also give approximately 7,000 employees access to health benefits next year that should lower their out-of-pocket costs by up to $4,000.Economists Jan Zilinsky and Justin Wolfers released a paper coincident with the Aetna annoucement that reviewed the question: Under what circumstances can raising the pay of low-skilled workers at large corporations lead to general improvements in productivity?Both Jan Zilinsky and Bobby Fry join Carol Harnett this month to discuss the reasoning behind and impact of higher wages and better benefits on the workplace. 

It seems as though all the talk in the human resources and employee benefits world today is about how employers are trying to "get out of the benefits business." The combination of the 2008 recession coupled with the passage of the Affordable Care Act stagnated employee compensation and began to erode employee benefits packages -- all in the name of cutting back on expenses and improving corporate profitability. Then, on January 2, 2015, Bobby Fry, one of the owners of Bar Marco, in Pittsburgh, PA, tweeted that the restaurant would stop accepting gratuities from its patrons and, starting in April, move its 20 full-time employees to a $35,000 base salary and provide full health coverage, vacation days and private shares. The Internet exploded with interest. About two weeks later, Hartford, CT-based Aetna announced it would raise it's minimum wage to $16/hour -- begining in April 2015. The company will also give approximately 7,000 employees access to health benefits next year that should lower their out-of-pocket costs by up to $4,000.Economists Jan Zilinsky and Justin Wolfers released a paper coincident with the Aetna annoucement that reviewed the question: Under what circumstances can raising the pay of low-skilled workers at large corporations lead to general improvements in productivity?Both Jan Zilinsky and Bobby Fry join Carol Harnett this month to discuss the reasoning behind and impact of higher wages and better benefits on the workplace.