Podcasts about beard award

Announcements galore in this episode! We recap the Beard Award finalists who will represent Philly at the ceremony this year, we announce the first-ever Delicious City Tailgate (Go Phils!), and we have an update on Merch Madness, which is down to the final round. We do it all with our friend Jessica Boyington in studio with us, and she shares her current favorite spots to eat, drink and celebrate life.  00:00 Not wearing Spanx is the BEST 03:40 Merch Madness update, White Lotus and stolen hoodies 10:27 Jessica Boyington combines her love of food and storytelling in her TV career, and lists her favorite Italian food and the best happy hour the city 26:05 Beard Awards Announcement: Congrats to all the Philly winners! Plus, Dave shares an insider tip on everyone's favorite restaurant, Mawn 35:51 Best Bites: Clams, sashimi and more 56:35 The Dish: Events and Pop-Ups, and our big tailgate announcement! Save the date for a specially curated ballpark hang on May 27th Delicious City Tailgate: Click the link to get your tickets for the first ever Delicious City Tailgate featuring Daniel Grobman of Mike's BBQ and Chef Reuben Asaram of Sunny's Kitchen, where we are going to have an epic throwdown of delicious food, drink and music! Join us for the BBQ and the game, or just the tailgate itself. Your choice. (Phillies tickets must be purchased on your own) Sponsors: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

Welcome back all to the BALLS AND BEARDS PODCAST!!! The boys are pumped & super excited for today's Season 4 Episode 17! It was a huge weekend in the world of the NFL, as Justin's Eagles won their 10th straight game, while the Lions fell to Buffalo in a possible Super Bowl Preview. With the loss, however, the Lions fell to 12-2, and now have the same record as both Philly & the Vikings. Could the Lions end up blowing the 1-seed and falling all the way back to a Wild Card as both the injuries and questionably aggressive coaching are starting to catch up? The boys discuss... Then it's on to the NFC West - is it Mikee's Cardinals? Or will the Rams maintain their super slim lead? The 49ers are done, and so maybe are the Seahawks after Sunday nights home loss shellacking to Chris's Packers. Next up the boys chat the AFC, with not many changes going on there - it still looks like the Chiefs or Bills, with Josh Allen making history, and with it, wrapping up the MVP Award. Then it's a special segment with a special guest as the boys welcomed Roni Reno to the Podcast, avid 49ers fan, awesome fantasy footballer, and oh yea, she is also married to the Grinch, AKA Justin! Roni talks the 49ers struggles this year and what she expects to see this off-season in terms of Kyle Shanahan & Brock Purdy - you don't want to miss it! Lastly, the boys talk NBA - including Chris's Bucks taking on the OKC Thunder in the NBA Cup Championship Game, plus the Warriors on a skid, the Grizzlies are hot, and Golden State already pulled the trigger on a trade. Finally the boys unveil a brand new segment - "The Golden Beard Award"

Beard Award winner and Food Network star Alton Brown talks about his career and his upcoming new book and tour. [Ep164]

On this edition of The Arts Section, host Gary Zidek catches up with vocalist Emmy Bean to talk about the intriguing story of Connie Converse, a musician who by all accounts was ahead of her time. Bean and a group of Chicago-based musicians will pay tribute to Converse with a special performance. The Dueling Critics, Kelly Kleiman and Jonathan Abarbanel, reviewed Steep Theatre's production of A CASE FOR THE EXISTENCE OF GOD. Later in the show, Gary revisits his interview with chef Jason Hammel, the co-founder of Chicago's renowned Lula Cafe.

Kuya Lord's Chef Lord Maynard Llera took home this James Beard Award this week for Best Chef California, and we'd like to extend him and his whole staff a heartfelt LA Food Pod congratulations. Today's episode is all about awards. I'm joined by Father Sal to discuss LA' showing at the Beards, as well as some of the most interesting takeaways from the World's 50 Best, which was also announced since our last episode.  We talk about what these awards tell us about the state of dining in 2024, whether we'd rather win a Beard Award or be named on the World's 50 Best and why, and which award recipients caught our eye and may warrant an LA Food Pod excursion in the future.  We also discuss a fascinating Karen Palmer article in SF Gate on why Little Tokyo as we know it may be endangered, and finally, the earth-shaking news that competitive eating GOAT Joey Chestnut has been banned from the Nathan's Hot Dog Eating Contest. Stick around to the end if you want to hear a true story about the time that I, your friendly neighborhood podcast host, won an eating competition of my own. It's a tale that's frankly not for the faint of heart.  Helpful Links: James Beard Award 2024 Winners https://www.jamesbeard.org/blog/the-2024-james-beard-award-winners World's 50 Best https://www.theworlds50best.com/ Overheard at the World's 50 Best https://vegas.eater.com/2024/6/6/24173200/worlds-50-best-restaurants-awards-overheard-gossip-las-vegas-strip-winners SF Gate on Little Tokyo https://www.sfgate.com/la/article/little-tokyo-los-angeles-endangered-restaurants-19463905.php Joey Chestnut-gate https://www.npr.org/2024/06/12/nx-s1-5003036/joey-chestnut-banned-nathans-hot-dog-eating-competition John Mulaney's Everybody's in LA https://www.netflix.com/title/81742123 Gordon Ramsey's Food Stars https://www.fox.com/gordon-ramsays-food-stars/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

In this episode of The Atlanta Journal-Constitution's newest podcast, Go Atlanta, Entertainment reporter Rodney Ho explains the ouster of CNN chief Chris Licht after a brief and rocky run at the 24-hour news network. Plus, and update on the recently vandalized Jurassic World's planned reopening, and where things stand with the writers strike. Rodney also sits down with two actors and the director for the upcoming “Transformers” sequel.   Food, dining, and living editor Ligaya Figueras talks about Atlanta's own James Beard Award winner, chef Terry Koval of Decatur restaurants the Deer and the Dove and B-Side. Plus, something new coming soon to Pullman Yards, as well as all the food, dining, and restaurant news of the week.   Yvonne Zusel from the food and dining team fills in for Shane Harrison and has the latest news and insight into the Atlanta dining scene as well as an event that mixes art and music in Virginia-Highland.     Links to today's topics:   Chris Licht stepping down as CNN chief after rocky tenure Atlanta's ‘Jurassic' exhibit temporarily closes after being damaged by vandals Atlanta chef Terry Koval wins 2023 James Beard Award Lazy Betty to relocate from Candler Park to former Empire State South space Peachtree City's Rutledge Wood hosts NBC's ‘Hot Wheels: Ultimate Challenge' Virginia-Highland Summerfest Red Bull BC One Atlanta Cypher Midnight Market ATL LifeLine Community Animal Center     Go Atlanta is supported by SMARTBOX Moving and Storage. Use promo code SBXATL20 to get 20 dollars off your booking.    Subscribe to the AJC: If you aren't a subscriber to The Atlanta Journal-Constitution, click here to get unlimited digital access to the AJC at a special price.   Listen and subscribe to the new Go Atlanta podcast for free at Apple Podcasts, Spotify, Google Podcasts, or Stitcher.  Learn more about your ad choices. Visit megaphone.fm/adchoices

As James Beard Awards weekend approaches, a cloud of scandal hangs over the festivities as one of the nominees has been disqualified, others are under investigation for ethics violations, some judges have quit in protest, and some members of the food world wonder if the awards committee has overstepped its bounds.The scandal started brewing in mid-May when Timothy Hontzas of Johnny's Restaurant in Homewood, Ala., announced that he had been disqualified for the award for Best Chef in the South, for which he had been nominated, because he yelled at a staff member and guests.John Currence, a friend of Hontzas' and the chef of City Grocery one state over in Oxford, Miss., smashed his own 2009 Beard Award for Best Chef in the South in protest, and posted about it in social media.Then Todd Price, a food journalist and member of the Restaurant and Chef awards committee for the South, and Vishwesh Bhatt, a previous award winner and chef of Snackbar in Oxford, Miss., which is part of Currence's restaurant group, resigned as a judge.

I hope you enjoy listening to these episodes as much as I enjoyed making them.  If you would like to make a donation to help support this podcast, please visit our Patreon page at patreon.com/wildcats1982****************************************************************************In our 40th year, I interview friends from my graduating class of 1982, The College High Wildcats. This class was the last graduating class of College High School before the name was changed to Bartlesville High School.  Sooner High School and College High were combined into one school called Bartlesville High School.In this episode, I visit with Col-Hi Wildcat Jeff Greenway, all the way from Scurry, TX.  Jeff and I discuss the benefits of technology, his education at Oklahoma State University - Okmulgee, his dog Pugly and the land yacht he wishes he would have kept from High School.► Watch this episode on our YouTube channel, https://www.youtube.com/channel/UC8bhSwx1IzXCfH7KrjJyKew► Subscribe to this podcast wherever you listen to your favorite podcasts.Listen to the Last of the Col-Hi Wildcats 1982 podcast onSpotify  https://spoti.fi/3nyawkEiTunes  https://apple.co/3jk6b1tCastbox   https://bit.ly/3vwBJ92Google Podcasts  https://bit.ly/3aZj509Stitcher  https://bit.ly/3pm234VPodcastaddict  https://bit.ly/2ZaTz5kPlayerFM  https://bit.ly/3Gkv6vRTuneIn   https://bit.ly/3vDroIMiHeart Radio  https://bit.ly/3EaCXu0Soundcloud  https://bit.ly/3EWEkwP► Subscribe to my Youtube channel --- https://bit.ly/3iV8sOTYou can look for these videos every week, so please hit subscribe to stay in the loop for each new show!Resources and Links--------------------------------------------My contact info:LinkedIn https://bit.ly/2ZZ4qweTwitter  https://bit.ly/3enLDQaFacebook   https://bit.ly/2Od4ItOInstagram  https://bit.ly/2ClncWlTranscribe your podcasts and videos with Otterhttps://otter.ai/referrals/ICNJ76HUExecutive Producer:  Ben TownsendCreative Consultant:  Matthew Blue TownsendShot with a 1080P Webcam with Microphone, WebCam USB Camera, Computer HD

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora In this episode, we take on serious culinary projects. Beard Award-winning Charleston pitmaster Rodney Scott shares with us the ethos of whole hog barbecue. We learn to make paella on the grill with America’s Test Kitchen. The builder of a community oven in Johnson, Vermont tells us about how oven is becoming a centerpiece for the town. And Francis joins Chef Justin Smillie for a lesson in making one of his most unforgettable dishes, tomato panade, a fresh tomato bread pudding brimming with garlic, fresh herbs and olive oil. Francis talks with listeners about using the fat and rich gelatin left over from shredded pork, and cooking with artichoke leaf pasta. Broadcast dates for this episode: August 10, 2018 (originally aired) July 19, 2019 (rebroadcast) April 30, 2021 (rebroadcast)

- Baseball considering a big change to the game - (9:45) Chris Beard makes big moves for Longhorns - (16:26) Game Night San Antonio w/ Jill Jelnick of Sports2Nite & Yolo Texas - (31:10) Tailgate Recipe's w/ Beard Award winning Chef Tim Byers Today's recipe Pork Rind Pizza: https://www.porkrindrecipes.com/post/pork-rind-flat-bread-pizza-dough

Tailgate Recipe's: Beard Award winning chef Tim Byres joins to talk about a mango summer rolls with pork rinds recipe (https://www.porkrindrecipes.com/post/mango-summer-rolls-with-pork-rinds) - (8:54) Cowboys not bringing Aldon Smith back due to "Issues" - (18:50) Game Night San Antonio with Evan Closky of Kens 5 on the Spurs and Clippers and the NBA Trade Deadline

Host Jenna Liut welcomes New York Times bestselling and James A. Beard Award-winning author, Mark Kurlansky, back on the show to discuss his new book, “Salmon: A Fish, the Earth, and the History of Their Common Fate". Eating Matters is powered by Simplecast.

The 2019 National James Beard Award nominations were announced. KYW Newsradio's Hadas Kuznits reports Philadelphia is once again on the short list representing culinary excellence, vying for this award known as "the Oscars of food." Hear the reaction of a local chef after learning they were nominated for the prestigious award.   

Barbecue pitmasters are amongst our nation's greatest storytellers—they learn that all-important skill tending to their 'cue all night. But Rodney Scott, South Carolina pitmaster and James Beard Award winner, might just have the best story of all to tell, as you'll hear on this week's Special Sauce.  When Scott was growing up, his family started making barbecue one day a week at their general store in the tiny town of Hemingway, South Carolina, two hours' drive from Charleston. As Rodney tells it, "We did whole-hog barbecue sandwiches like most gas stations do hot dogs. It was just an extra income, just a quick side meal. And we did it on Thursdays." But demand gradually grew until, finally, the barbecue itself became the core business, and with that shift came a huge increase in the hard work of producing it, all of it shared by young Rodney, an only child.   It started with cutting down trees and splitting wood to make the charcoal. "If we did two hogs, or four hogs, whatever, we had to have enough wood to get it done," Scott told me. "And my dad would never let you lay around in the afternoons. You got off the school bus, you did homework, you went to work.... Of course, after cutting wood, you had to load it, haul it, help unload at the barbecue pit. And if you were out of school, you had to cook.... My high school graduation, I'm 17 years old, I walk out and speak to my dad, hold up my diploma, and he says, 'You need to be at the barbecue pit at 12 o'clock tonight.'"   After he graduated, the work became even more intense. "Three nights a week, we worked all night long. We had guys there in the daytime, and I was there all night. So being there all night, you had to keep the fire going to keep enough hot coals to fire up your hogs.... You had to have enough coals to fire anywhere from two to 15 hogs, because you never knew how many you were going to cook."   Not only did this upbringing develop Scott's lifelong love for barbecue, the discipline and work ethic it instilled in him clearly assisted in his journey from driving a tractor as a six-year-old kid on a tobacco farm, to cooking for John T. Edge, to opening his own restaurant in Charleston and winning the Beard Award for Best Chef: Southeast.   To get the whole story, you're just going to have to listen to the episode. You won't be disappointed, only inspired. ------------ The full transcript for this week's episode can be found here at Serious Eats.

For the Scene’s second annual food-industry survey, we made a list of chefs, general managers and owners at many of the best restaurants in town and made them a deal — we give you a list of questions, and all we ask is that you respond with honesty. The participants run the gamut from experienced veterans with decades in town to talented newcomers, with a diverse mix of ages, races and genders. We asked more than 60 people to participate, and roughly 40 responded. By agreeing to withhold their identities, we got a look at Nashville’s dining scene through the eyes of those most responsible for its current success. This week, editor D. Patrick Rodgers sits down with contributors Steve Cavendish and Chris Chamberlain to talk about the responses we got — from the best desserts in town to the worst trends, who deserves a Beard Award and more. You can listen below, as well as on iTunes, Stitcher and TuneIn (which is also available through Amazon Echo devices). Rate us on iTunes and leave a comment if you like what you hear.

This week on All in the Industry, Shari Bayer chats with Maile Carpenter, the founding editor-in-chief of Food Network Magazine, a joint venture between Hearst Magazines and Food Network. The magazine launched in 2008 and quickly became the best-selling food title on newsstands. Prior to joining Hearst, Maile was the executive editor of Every Day with Rachael Ray. She started her career in newspapers, at the Wilmington Morning Star and Raleigh News & Observer in North Carolina, followed by Time Inc’s FYI magazine, San Francisco Magazine & Time Out New York. Maile has a journalism degree from the University of North Carolina, Chapel Hill, and a culinary degree from the French Culinary Institute in New York. She is a two-time James Beard Award nominee and won a Beard Award for magazine feature writing in 2002. She lives in Manhattan with her chef-husband, Wylie Dufresne, and their two daughters. On this episode, Shari also shares her solo dining experience at BYGGYZ, a hearty sandwich shop on the Lower East Side of Manhattan from Wylie Dufresne's dad, Dewey Dufresne. All in the Industry is powered by Simplecast

In two weeks, we've seen: an egg roll, the continued drip drip drip on the shady characters in the Trump-Russia story, a family feud between a white supremacist and a rich son-in-law, the ongoing shredding of rights and infrastructure, Sean Spicer coining the stomach-churning term "Holocaust centers," and the start of two armed conflicts by a man who's finally undone the child lock on the boom-boom room...oh, and a possible nuclear war with North Korea because of Twitter. So let's talk about what Trump eats. What? Yes! It means more than you think. Dan and Maureen are joined by Helen Rosner from Eater. We drill deep into the strange story of food and the role it's played in the election and the aftermath. This is a President who owns restaurants, who makes foreign leaders eat in them. This is a man who remembers his chocolate cake but not what country he just bombed. The clues are everywhere, and we're putting it together. It's a whole new conspiracy wall! And wait until we get to the meatloaf. Grab a fork! It's Says Who time! Show Notes: Helen Rosner is the executive editor of Eater, the national food and restaurant culture publication, and co-host of Eater's weekly interview podcast, the Eater Upsell. In 2014, she launched Eater's features department; its mix of long-form reported pieces, multimedia stories, personal essays, and special packages has brought in a slew of awards, including three James Beard Awards and two National Magazine Awards. Formerly an editor at Saveur and New York Magazine, and a founder of the short-lived but cultishly influential blog Eat Me Daily — and before all that, a book editor — her work has been published in places like Afar, the Awl, Racked, Departures, and Guernica, which published her Beard Award-winning essay "On Chicken Tenders." She tweets (too much, probably) at @hels. Make your own Paul Ryan meatloaf! Watch Donald Trump "make" a meatloaf! It's real weird. Bonus: weird meatloaf sandwich. Palate cleanser: the Eater guide to Surviving Disney World. Your Intrepid Hosts: Maureen Johnson and Dan Sinker Our awesome theme is courtesy of Ted Leo. Organ music this week courtesy of Josh Kantor Says Who's Logo was made by the one and only Darth

James Beard award winning chef Joseph Lenn & Family on J.C. Holdway (Uncle Joe)

The multiple-Beard-Award-winner and proprietor of 19 Seattle restaurants is whip-smart, even though his mother has never forgiven him for being the only one of her eight children not to go to college. Tom's also funny, opinionated, and generously spirited. What more could a podcast host ask for in a guest? In this episode, Tom explains why he's never opened a restaurant outside Seattle (it's not for lack of opportunities), why he opted to pay his employees a living wage long before it became the law there, and why he named one of his newest restaurants after singer Brandi Carlile.