Podcasts about bayou bakery

The chef and Bayou Bakery owner recently returned from Poland where he was feeding Ukrainian refugees with World Central Kitchen.

Chef David Guas is owner of Bayou Bakery, Coffee Bar & Eatery, a popular community gathering place in Arlington, Virginia. He grew up in New Orleans, and as a young boy cooked with his Aunt Boo. Guas shares his experience producing and hosting his docu-series, Forbidden Feasts, about visiting Cuba to trace his ancestry. With Mardi Gras season underway, Guas serves up some king cake history and how to celebrate Mardi Gras at home. He also discuss this charity initiative, Chefs Feeding Families.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

This originally aired two years ago. But I love what this chef is doing at this time of crisis.

Get the featured cocktail recipes: Mardi Gras Crusta This Southern-born charismatic hunting, fishing, Harley-riding, celebrity chef/author/restaurateur has made countless appearances on The Today Show, hosted Travel Channel’s “American Grilled” and has been a judge on both Food Network’s “Chopped” and “Chopped, Jr.” And even with all this success and notoriety, David Guas still stands by his restaurant’s philosophy: it takes more than just technique and cuisine, it also takes a commitment to preserving hospitality as a tradition. Now that deserves a WHOOO DAT! If you’d like to take a stab at some of David’s amazing southern treats, pick-up his first cookbook, “DamGoodSweet” which was named one of Food & Wine’s Best New Dessert Cookbooks and won the James Beard Award in the Baking and Dessert Cookbook category. If you’re looking for something a bit more savory, grab his second cookbook, “Grill Nation,” where he shares pit-proven tips, techniques and delicious recipes he learned while hosting American Grilled. Want more reasons to celebrate? Then head over to our library of libations and find another Mardi Gras-rrific recipe. Don't forget to subscribe, download and review to share your thoughts about the show!

Jenn Yates is the Executive Director at Real Food For Kids, an organization fighting childhood obesity and hunger by advocating for high-quality school meals and leading nutrition education programs in the DC metro region. Jenn discusses the connection between the United States food systems and school meal programs. She shares how RFFK's works with students, parents, schools, and public health officials to make nutritious meals a priority for children. Listen in and dive deeper into this dialogue about kids and healthy foods.  Save the Date: Thursday, Oct. 3, 5-7pm for a special Real Food for Kids event at Bayou Bakery.   Find Jenn: https://www.linkedin.com/in/jennyates/ https://www.realfoodforkids.org https://twitter.com/realfoodforkids https://www.facebook.com/realfoodforkids/ https://www.instagram.com/realfoodforkidsorg/   Awesome Women Entrepreneurs: https://awesomewomen.org

There’s a lot of bad news coming out of Washington, DC these days. Hear about the city, and it’s easy to feel negatively. But that’s the opposite reaction I have when I think of this city, full of vibrant restaurants, and one of the best places to start your day, or take a lunch, is just over the line in Arlington, VA. Bayou Bakery is a slice of New Orleans helmed by chef/owner David Guas, someone who’s just as happy pulling an espresso shot and greeting guests by name as he is deftly laminating dough or creating a chocolate ganache with just the right sheen. He started his career at the prestigious Windsor Court Hotel in New Orleans, he’s penned a James Beard finalist cookbook, and had some TV fun as the host of the Travel Channel’s American Grilled, but through it all he’s remained a loyal participant in Who Dat Nation. And he makes one of the best beignets this side of Cafe Du Monde.

Linda and Zach from Vernele’s Bayou Bakery pop by to brag about winning the inaugural Tasty Award at the recent Conroe Taste Fest. Dick and Skippy try to ask questions, but it’s hard when your [...]

Can we match excess food with need to better help people escape poverty? American University college student Maria Rose Belding, Co-Founder and Executive Director of Matching Excess And Needs for Stability (MEANS), discusses food waste and hunger with celebrity chef David Guas on a special episode of Add Passion and Stir made possible by generous support from the Sodexo Stop Hunger Foundation. At age 12, Belding imagined a better system for getting excess food to emergency food providers and the people that need it. She founded her nonprofit a few years later. “Food is really the key that unlocks the door to all of these other social services that help people actually leave poverty, but until we deal with the food, we can’t deal with anything else,” she says. Long-time Share Our Strength supporter Guas has always understood the importance of donating leftover food from his restaurants to local organizations. “At Bayou Bakery, since the beginning we work closely with A-SPAN [a homeless services organization and shelter in Arlington, VA]…it’s been a great partnership,” he says. Belding wishes every chef and food organization thought about food waste the same way. “That’s money the shelter doesn’t have to spend on food… and that means they can funnel it into AA or mental health programs,” she notes. A volunteer in food pantries since age six, she recognized very young the instability of food resources at these establishments. Pantries are often in simultaneous feast or famine mode – with way too much of one item they cannot use and not enough of another item they really need. Today, MEANS addresses that problem by connecting thousands of food banks, shelters, soup kitchens and other providers with food donations in real time, and has recovered more than 1.65M pounds of food over the last five years. Both guests understand that recovering food waste is only one piece of alleviating hunger and poverty. Host Billy Shore asks Belding how much of the hunger problem in the United States could be addressed by food waste? “Mathematically speaking, if you just look at this like a calculus problem, food waste can solve all of it. Hunger is not a calculus problem. Hunger is much more complicated than that,” says Belding. She explains the important role programs such as SNAP and WIC play in solving hunger. Guas recently took to Capitol Hill with two other celebrity chefs to champion these federal food programs. “We just banged down doors, chewed people’s ears and stressed the importance of protecting this [SNAP] program,” he relates. Be inspired by this impactful conversation among these social activists with real-time solutions to hunger in America.

Hosted by David and Nycci Nellis.On this week's show:* Chef Dave Zino is an Executive Chef & Culinary and spokesperson for the National Cattlemen's Beef Association and he's in to talk about the association's Beef Checkoff and sponsorship of the Safeway National Capital Barbecue Battle in downtown DC.* Chef David Guas (host of the Travel Channel's hot show, American Grilled, and chef/owner of DC's beloved Bayou Bakery) is in with yet another cookbook he has punched out: this one is Grill Nation and we'll be talking the ins and outs of grilling with charcoal, wood and gas.* Last time Mike Koch was in, he regaled us with stories of how this city boy became a goat cheese farmer and now he's back as the new executive director of FreshFarm Markets. We'll hear about how he and his team plan to take the Markets to the next level of impact on the DC area's sourcing of fresh, organic produce and other foods. * Speaking of organic, Daniel Liberson is Northern Virginia's Lindera Farms, makes vinegars to die for. He's in to discuss the process and how he built the business from scratch. * The team behind Ripple and Roofer's Union has just opened Jug and Table in Adams Morgan. Sommelier Theo Rutherford is in to chat about and present some of the new restaurant's signature cocktails.

Hosted by David and Nycci Nellis.On this week's show:* Chef Dave Zino is an Executive Chef & Culinary and spokesperson for the National Cattlemen's Beef Association and he's in to talk about the association's Beef Checkoff and sponsorship of the Safeway National Capital Barbecue Battle in downtown DC.* Chef David Guas (host of the Travel Channel's hot show, American Grilled, and chef/owner of DC's beloved Bayou Bakery) is in with yet another cookbook he has punched out: this one is Grill Nation and we'll be talking the ins and outs of grilling with charcoal, wood and gas.* Last time Mike Koch was in, he regaled us with stories of how this city boy became a goat cheese farmer and now he's back as the new executive director of FreshFarm Markets. We'll hear about how he and his team plan to take the Markets to the next level of impact on the DC area's sourcing of fresh, organic produce and other foods. * Speaking of organic, Daniel Liberson is Northern Virginia's Lindera Farms, makes vinegars to die for. He's in to discuss the process and how he built the business from scratch. * The team behind Ripple and Roofer's Union has just opened Jug and Table in Adams Morgan. Sommelier Theo Rutherford is in to chat about and present some of the new restaurant's signature cocktails.

Hosted by David and Nycci Nellis.On this week's show:* Chef Dave Zino is an Executive Chef & Culinary and spokesperson for the National Cattlemen's Beef Association and he's in to talk about the association's Beef Checkoff and sponsorship of the Safeway National Capital Barbecue Battle in downtown DC.* Chef David Guas (host of the Travel Channel's hot show, American Grilled, and chef/owner of DC's beloved Bayou Bakery) is in with yet another cookbook he has punched out: this one is Grill Nation and we'll be talking the ins and outs of grilling with charcoal, wood and gas.* Last time Mike Koch was in, he regaled us with stories of how this city boy became a goat cheese farmer and now he's back as the new executive director of FreshFarm Markets. We'll hear about how he and his team plan to take the Markets to the next level of impact on the DC area's sourcing of fresh, organic produce and other foods. * Speaking of organic, Daniel Liberson is Northern Virginia's Lindera Farms, makes vinegars to die for. He's in to discuss the process and how he built the business from scratch. * The team behind Ripple and Roofer's Union has just opened Jug and Table in Adams Morgan. Sommelier Theo Rutherford is in to chat about and present some of the new restaurant's signature cocktails.

Hosted by David and Nycci Nellis.On this week's show:* Chef Dave Zino is an Executive Chef & Culinary and spokesperson for the National Cattlemen's Beef Association and he's in to talk about the association's Beef Checkoff and sponsorship of the Safeway National Capital Barbecue Battle in downtown DC.* Chef David Guas (host of the Travel Channel's hot show, American Grilled, and chef/owner of DC's beloved Bayou Bakery) is in with yet another cookbook he has punched out: this one is Grill Nation and we'll be talking the ins and outs of grilling with charcoal, wood and gas.* Last time Mike Koch was in, he regaled us with stories of how this city boy became a goat cheese farmer and now he's back as the new executive director of FreshFarm Markets. We'll hear about how he and his team plan to take the Markets to the next level of impact on the DC area's sourcing of fresh, organic produce and other foods. * Speaking of organic, Daniel Liberson is Northern Virginia's Lindera Farms, makes vinegars to die for. He's in to discuss the process and how he built the business from scratch. * The team behind Ripple and Roofer's Union has just opened Jug and Table in Adams Morgan. Sommelier Theo Rutherford is in to chat about and present some of the new restaurant's signature cocktails.

Allan Benton's Smoky Mountain Country hams and bacon are cult-like among top chefs and discerning diners. Allan slowly dry cures his ham with a time honored process and simple ingredients: salt and brown sugar to create a distinctive, unforgettable aroma and flavor. Chef David Guas cooks Louisiana inspired dishes at his 2 Bayou Bakery hot spots in Washington, DC. Host of Travel Channel's "American Grilled" he's author of "Grill Nation: Surefire Recipes, Tips and Techniques To Grill Like a Pro.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/).

NWP welcomes David Guas! This charismatic chef, widely familiar from his frequent appearances on "The Today Show," brings a rugged charm as host and co-judge of "American Grilled," Travel Channel’s 13-episode high-heat, high-stakes cooking competition program, which aired throughout Summer of 2014. With no competition for attention, Guas has garnered national praise in publications like Food & Wine, Southern Living, Garden&Gun, Saveur and Bon Appétit for showcasing the soul of the South in his sinfully delicious, Louisiana-style favorites and signature desserts at the neighborly Arlington, Virginia restaurant, established in 2010, Bayou Bakery, Coffee Bar & Eatery. His second venue, opening spring 2015, will be Bayou Bakery, Coffee Bar & Eatery at Hill Center at the Old Naval Hospital, occupying an historic carriage house on Washington's Capitol Hill commissioned by President Abraham Lincoln at the height of the Civil War. Both offer discerning eaters a range of comforting options in a leisurely, rustic, counter-service hangout. http://www.chefdavidguas.com/#! This show is sponsored in part by http://audibletrial.com/northwestprime 1st book is Free! Click & see if audible books are right for you