Podcasts about barterhouse

On this week's episode, host Caryn Antonini is joined by Brian DiMarco, intrepid entrepreneur, classically trained chef, sommelier and founder of Harlem Standard, a lifestyle whiskey brand based on its uncompromising spirits. Brian began his career in advertising but ultimately decided to pursue his passion for food by enrolling in the French Culinary Institute. He has worked with the Food Network, founded and operated Barterhouse, a wine and spirits importing company and in 2020 founded Harlem Standard, which was inspired by a love for Harlem, live music and exceptional whiskey. For more information on our guest:Uncompromising Spiritsharlemstandard.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

This month's Lightspeed Fantasy Short Shots episode features "Zekelo's Barterhouse & Emporium" by Patrick Hurley (© 2024 by Patrick Hurley), narrated by Stefan Rudnicki and "Caesura" by Ashlee Lhamon (© 2024 by Ashlee Lhamon), narrated by Stefan Rudnicki. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Forking Around Town, Tracy is reunited with one of her favorite guests, Ian Beckles of The Ron and Ian Show on WDAE in Tampa. The two share their latest adventures forking around Tampa Bay including places such as The Barterhouse, Brick City Eatery, Mel’s Hot Dogs, Dead Bob’s Too, Big Jim’s […] The post Forking Around Town: Forking Around Tampa Bay with Ian Beckles appeared first on Radio Influence Tampa Bay.

On this episode of Forking Around Town, Tracy is reunited with one of her favorite guests, Ian Beckles of The Ron and Ian Show on WDAE in Tampa. The two share their latest adventures forking around Tampa Bay including places such as The Barterhouse, Brick City Eatery, Mel’s Hot Dogs, Dead Bob’s Too, Big Jim’s […] The post Forking Around Town: Forking Around Tampa Bay with Ian Beckles appeared first on Radio Influence.

Det er Theis tur til at tage noget med. Han tog en gave, en bourbon gave. Orphan Barrel Barterhouse 20 Year Old bourbon fra Orphan Barrel Whiskey Distilling Co. Det er interesant hvad 20 år på tønde gøre ved et produkt som bourbon. Theis og Greve fortæller meget mere i episoden, så hør den! I […]

The journey of successful entrepreneur Daymond John... Daymond John (bio), entrepreneur, investor, founder of FUBU, star of Shark Tank, author of the best-selling “The Power of Broke” and founder of Blueprint and Co, joins hosts Pavan Bahl, Rob Sanchez and Marc Raco for a “fireside chat” with Pavan in a special edition of “Fashion Is Your Business LIVE”, on location at the coworking environment, Blueprint + Co. Sponsored by Diaego, Miller/Coors [must be 21 to enter], BarterHouse, and M2M.

Hosts Jen Taylor and Kim Moser are joined by Iowa ghost hunter, Jessica Lundstrom as they discuss haunted New Orleans while drinking Barterhouse Bourbon. This show was sponsored by the new #ABVNetworkCrew Club. Sign-up today at: abvnetwork.com/club. Check us out at: abvnetwork.com. Join the ABV Network Revolution by adding #ABVNetworkCrew to your profile in social media.

Ewan Morgan, National Director for the Diageo Masters of Whiskey, joins us from DC to talk about his past with whiskey, scotch, and bourbon. We dive deeper into the Orphan Barrel releases as well as the latest, Blade and Bow.   1. Tell us about your love story with bourbon. How did you get into the industry? 2. Give us an idea about the differences you see in scotch vs whiskey vs bourbon 3. Talk about your role at Diageo as a Master of Whiskey 4. How would you even begin in that career path? 5. Talk about how Diageo started getting into pure bourbon? 6. Give us a little bit of history and the inspiration behind the Orphan Barrels 7. How did Diageo come up with the bottle designs? 8. Can you talk a little bit about the Diageo Orphan Barrel releases? Old Blowhard, Barterhouse, Lost Prophet, Rhetoric, and Forged Oak. What makes each unique? 9. Some Orphan Barrel series such as Barterhouse are seeing new batches show up while some others such as Lost Prophet are pretty much done. Can you give an indication of which releases we can expect to see more of? And which ones are done? 10. Diageo recently released Blade and Bow. Talk to us a bit about both releases 11. What is solera aging? 12. Talk about the marketing of the key and the name “Blade and Bow” 13. What does it mean to call the old Stitzel-Weller distillery "home"? 14. How much Stitzel-Weller juice do you have on hand?

This week on Cooking Issues, Dave Arnold answers questions about everything from refractometers to pressure cooked caviar. Find out why he might be making high-end Vodka Red Bull’s for Snooki and hear his thoughts on the flavor pairing hypothesis introduced in Taste Buds & Molecules and why he thinks its bunk. This program was sponsored by Barterhouse. “Commercial fry oil is much better than what we buy in the supermarket cause it lasts a boat load longer and is a lot cleaner.” —Dave Arnold on Cooking Issues

On THE FOOD SEEN, Charlie Grosso, half of Baang and Burne gallery, and photographer, spans the globe, having explored food markets in over 20 countries and 70 cities around the world. Her “Wok the Dog” photo expose, brings the tastes, smells, and sights, from her childhood in Taipei, to our local streets. This episode is sponsored by The Barterhouse.

This week The Farm Report is pleased to welcome Jesse LaFlamme, head of Pete And Gerry’s Organic Eggs, the first Certified Humane egg farm in the country. Pete and Gerry’s is proving commercial farming and organic, humane, sustainable farming are not mutually exclusive. Pete and Gerry’s has realized consistent growth without becoming a factory farm. Jesse recruits small family farms as egg producers, keeping family farmers in business and protecting valuable open space. He combines state-of-the-art husbandry and farming technology with streamlined and efficient processing to make Pete and Gerry’s cost competitive with much larger operations. Those efficiencies also allow him to share those margins with his producers. Jesse is one of the new breed of 21st Century farmers who understands that the world needs commercial farms to feed its inhabitants, but needs to do it without degrading the environment and exploiting livestock. This episode is sponsored The Barterhouse. “[Farmers] just want to be farmers, it sounds basic, but in today’s big agriculture that is hard to do.” -Jesse LaFlamme, head of Pete & Gerry’s Organic Eggs on The Farm Report

Get ready to loosen up your belt a notch or two because A Taste of The Past is having a Christmas feast. Host Linda Pelaccio is joined accomplished food historian Clifford Wright who explains history of holiday feasts from the origin of the real St. Nicholas to the significance sweets at the holidays for the poor. This episode is sponsored The Barterhouse. “We take it for granted, but there was a time when people couldn’t afford food and (Christmas) was the one time of the year you could have visions of sugar plums” – Historian Clifford Wright on A Taste of the Past

Today marks a special celebration for Cooking Issues, the 53rd episode! Nastassia and Dave celebrate with some Barterhouse rose. This week they handle your questions from practical jokes with meat glue to pressure cooking stocks such as kombu to DIY ramen noodles. This special episode is brought to you by a special sponsor, The Modernist Pantry so don’t forget to tune in to find out how you can get a free sample of Meat Glue (Tranglutaminase)!

This week on Cooking Issues Dave tackles your questions from last week show. Learn about cultured-meat technology and how it relates to veganism and gelatin as well as finding creative ways to change the color of your food. Later on find out what exactly the Ouzo effect is and what causes it. Love popcorn? Dave shares tips on the best way to get those kernels popping. This episode is sponsored by The Barterhouse.

This Week on Snacky Tunes the twins sit down with Richard Martin of Food Republic. Together they discuss what makes a “modern gentleman”.From marinating to music, Richard dishes it all. The three are joined later by Matt of RVNG Intl who has put out records for Blondes as well as being a member of the psychedelic Philly outfit Pink Skull. This episode was sponsored by The Barterhouse.

This week on Cutting the Curd Ann and Sophie take us to Rhode Island, the Ocean State, and the cheeses and dairies that they have to offer. They are first joined by James Hines of Rhody Fresh who discusses Rhode Island’s place in the Northeast Dairy Compact. Later on Louella Hill of Narragansett Creamery to talk about the start of their small creamery, its flourishing, and the importance of freshness. This episode is sponsored by The Barterhouse.

Urban farming pioneer John Ameroso joins Erin Fairbanks on an urban-agriculture themed episode of The Farm Report. John was the County Extension Agent at Cornell University’s Cooperative Extension and has had his hand in many agricultural projects across the world. Tune in to learn more about the past, present and future of urban farming and community gardens as John shares his personal story of helping bring good food to those who don’t have access to it. This episode was sponsored by The Barterhouse.

Friend of the show Scott Appel joins Carmen DeVito and Alice Marcus Krieg on this week’s episode of We Dig Plants. Scott is on the show to discuss botanical latin and why it means so much to horticulture. Learn why plants are related not by their appearance but by their reproductive properties and find out more about how the Latin language is second to none when it comes to classification and taxonomy. This episode was sponsored by The Barterhouse.

Ever wonder what happened to the FreshKills landfill on Staten Island? The once largest landfill in the country is undergoing a drastic makeover into a public park that will be 2.5 the size of Central Park! Tune in to learn more about this fascinating project on the Farm Report with Erin Fairbanks. Erin is joined by Freshkills Park Land Use and Outreach Manager Carrie Grassi. This episode was sponsored by The Barterhouse

This week on Let’s Eat In, Cathy is joined by Nacho experts and writers of the blog NachosNY, Lee Frank and Rachel Anderson. Lee & Rachel share their love for nachos on-air and tell us everything from their favorite recipes to the best spots in NYC to find top-notch ‘chos. Find out why forks are forbidden and why guacamole is for everybody. This episode was sponsored by The Barterhouse.

Anne Saxelby continues her State of Cheese series into Pennsylvania this week on Cutting the Curd. First she is joined by Jay Montgomery of Calkins Creamery. Jay talks about using raw milk and making value added products. Later on the show, Trent Hendricks of Hendricks Farm & Dairy discusses the importance of building relationships with your customers and gives some good resources for those interested in learning more about raw milk regulations. This episode was sponsored by The Barterhouse.

Join Linda Pelaccio as she celebrates the 125th anniversary of one of the most recognizable brands and products in the world – Coca-Cola. She is joined by Coca-Cola Company archivist Jamal Booker who takes us on a tour of the heritage of America’s most popular soft drink. Find out how the drink started, why it’s recipe is so guarded and secretive and why consistency is the most important element of what we know as “Coke”. This episode was sponsored by Barterhouse Wines. For more information visit The Barterhouse.

What happens when Nastassia “The Hammer” Lopez is not in studio with Dave? He gets a chance to go on (and on) about espresso techniques and what makes lever machines different (and better) than pump machines. Dave also answers many of your submitted questions including solving issues such as sous vide duck confit, brisket cooking techniques and fried chicken recipes. Tune in for some closure on last week’s chocolate chip cookie question and learn why Dave sometimes questions the claims of food companies (even if they are sponsors of HRN). This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com

This week on A Taste of the Past, Linda is joined by Moroccan born author and cooking instructor, Kitty Morse. Kitty’s latest book, “A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table”, is as much a history book as it is a cookbook. Tune in and learn more about how and what people ate in Biblical times, the origins of fish sauce, and what makes real Ezekiel bread. This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com

Dave successfully fights through the slush to host yet another informative and entertaining episode of Cooking Issues. He discusses the difference between different types of gelatin, previews his 3D food printing segment with CNN, debuts the idea of his food museum, explains why he will have to postpone his week of raw food, and tells a hilarious story involving Martha Stewart and a used rotary evaporator. This episode was sponsored by The Barterhouse. Learn more about their wines at www.thebarterhouse.com Dave’s rotary evaporator on the set of Martha Stewart Living

On the first episode of Cooking Issues in 2011, Dave & Nastassia are reunited in the studio and there are many issues to be resolved. Dave fields questions about home carbonation, infusing vinegar, essential oils, differences between starches and the music behind the show. Tune in and find out why Dave owes iSi an apology and why curing turkeys will salt might not kill you! This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com.

This week on Cutting the Curd, Anne is joined by a special panel of friends and colleagues to discuss the ongoing developments and controversy surrounding raw milk in cheese production. Tia Keenan of The Modern, Daphne Zepos of Essex Cheese Company and Matteo Kehler of Jasper Hill all share their thoughts on FDA crackdowns on small producers, European traditions, and cultural barriers that need to be broken down in order for everybody to appreciate raw milk cheese in the United States. This episode was sponsored by The Barterhouse. For more information on The Barterhouse visit www.thebarterhouse.com

Richard Blais is this week’s food guest on Snacky Tunes. The Finger on the Pulse guys talk to him about his fraternity-like experience on Top Chef Masters and his upcoming show “Blais Off” (full disclosure – Terry Diabolik directed the show). Later on, Brad Oberhofer of the band Oberhofer plays a few of the bands newest tracks and talks about keeping a solid set of morals in the capitalistic music industry that exists today. This episode was sponsored by The Barterhouse. For more on their wines visit www.thebarterhouse.com Photo 1: Richard Blais, Photo 2: Brad Oberhoffer

This week on Cutting the Curd, Anne is joined by cheesemonger Diana Pitett and author Kara Newman on a monastic themed episode. The girls discuss the history surrounding cheese, spirits and monasteries. Tune in to learn more about The St Benedict Rule, feeding Chartreuse to cows, and how certain cheeses were washed with spirits. This episode was brought to you by The Barterhouse. For more information on their wines visit www.thebarterhouse.com

DJ Terry Diabolik is back, and Snacky Tunes is stronger than ever. This week was a week full of heavy hitters. Lee Schrager stopped by the studio fresh off the New York Food and Wine Festival, and previewed the 10 year anniversary bash in South Beach coming up. Later in the show, blossoming pop star Andrew Belle talked about his rise to stardom and graced us with a few beautiful acoustic renditions from his latest record, “The Ladder”. This episode was kindly sponsored by The Barterhouse, purveyors of high quality, small production wines. Photo: Andrew Belle

This week on Let’s Eat In Cathy speaks to Cara Eisenpress and Phoebe Lapine of the “Big Girls, Small Kitchen” blog. The girls dish on their upcoming book about “quarter-life cooking”, plus some past date meal successes and near-misses. They also discuss how they built a humble blogspot blog into a book deal and an upcoming website revamp with their kitchen moxie and teamwork. This episode was sponsored by The Barterhouse: importers of fine wines. Photos: Cara Eisenpress and Phoebe Lapine of the “Big Girls, Small Kitchen” blog

This week on Snacky Tunes DJ Never Forget gets a call from Jeff Zalaznick of food blog Always Hungry NY. Jeff names his go-to meal upon arriving back home in NYC after being away. Jeff also picks his favorite pork chop in all of NYC, and DJ Never Forget finds it happens to be rather close at hand. Next James Friedman, founder of Throne of Blood Records, explains the history of his label and drops an excellent DJ set of new favorites and unreleased jams from his imprint. This episode was sponsored by Barterhouse: importer of fine wines from around the world.

This week on Cooking Issues Dave and Nastassia take a caller’s query on making chocolate at home, and delve into the world of “chocolate alchemy” with a crash course on the melanger–the heavy machinery of the chocolate world. Dave also addresses at-home carbonation techniques, including a double-shot technique for the heavy bubble purists. Finally Dave drops science with a quick shaken vs stirred breakdown that would make James Bond blush. This episode was sponsored by The Barterhouse. Photo: Chocolate melanger

Terry Diabolik and DJ Never Forget have Alex Pasternak & Lean Pockets in the studio this week. Alex talks about temporary taco stands and drops a tripped out chopped and screwed Cumbia set. Lean Pockets follows up with a rainy day vinyl set with some smooth and psychedelic soul selections. This episode was sponsored by the Barterhouse. The mission at the Barterhouse is simple: to discover the finest estate-bottled wines from the world’s most renowned growing regions. Photo: Alex Pasternak

This week, on the premiere episode of Cooking Issues Dave Arnold took caller’s queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, how to tenderize tough cuts of meat, and how to cook using an induction unit (electromagnetic waves!). Don’t miss this new and exciting addition to the HRN team! This episode was hosted by Barterhouse: purveyors of the finest imported wines from across the world.