Podcasts about Beefsteak

Why This Episode MattersThe Guys taste ʻŌkolehao, a nearly lost Hawaiian spirit made from kī root, and explore its unusual history and revival.Why Michelin retired its Green Star—and why judging sustainability is far more complicated than judging what arrives at the table.The economic problem facing bars devoted exclusively to non-alcoholic cocktails.A simple way to uncover better bottles and better values when restaurant wine-list prices are climbing.The BanterMark Pascal and Francis Schott welcome two of their favorite guests: each other.Longtime listener Kelvin sends the Guys bottle number 125 of 150 from an early release of Ola ʻŌkolehao. They taste the Hawaiian spirit, find notes reminiscent of Scotch and Irish whiskey and dig into its history from its roots in Native Hawaiian culture to its disappearance and modern revival.Naturally, a discussion of spirits aged while being agitated at sea gives Mark an opening Francis never sees coming.The ConversationThe Guys begin with Michelin's decision to retire the Green Star. Recognizing restaurants for responsible sourcing and sustainable practices may be admirable, but Francis and Mark question whether such broad claims can be verified with the same confidence as food, service and the guest experience. That leads to a larger debate about Michelin's expanding reach, changing standards and whether professional restaurant critics still matter in the age of online reviews.Next, they consider the wave of mocktail-only bars and why so many have struggled to stay open. Both believe serious non-alcoholic drinks belong on every good cocktail list, but Mark questions whether a venue serving only zero-proof cocktails can compete economically with restaurants, traditional bars and coffee shops already serving the same audience.Finally, Francis shares a useful restaurant wine hack discovered in Aspen. When the bottle list starts at an uncomfortable price, look at the wines offered by the glass. Ask how many glasses the restaurant pours from a bottle and whether you can order a full bottle of one of those selections. You may find a more interesting wine at a substantially better price.Mark then reveals he has been using essentially the same strategy with pizza since the 1980s.Timestamps00:00 Tasting the revived Hawaiian spirit ʻŌkolehao05:35 The history, disappearance and return of ʻŌkolehao12:15 Why Michelin retired the Green Star16:25 Is Michelin diluting its restaurant standards?19:00 Can mocktail-only bars survive?26:20 Rising restaurant wine prices and the by-the-glass bottle hack31:20 Mark's remarkably similar pizza hackInfoOla ʻŌkolehao Distillery https://thespiritofhawaii.com/Restaurant Guys' Regulars https://restaurantguysregulars.buzzsprout.com/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

This is a Vintage episode from 2006.Why This Episode MattersHow America's cocktail golden age flourished from the Gilded Age through Prohibition and how it eventually gave way to highballs and vodka.Why pre-Prohibition whiskey was stronger, more aromatic and dramatically different from much of what followed.How cocktail historians reconstruct forgotten drinks using antique bar guides, vintage bottles and nearly vanished ingredients.Why Ted Haigh believes cocktails should engage an adult palate rather than conceal alcohol beneath sweetness.BanterMark Pascal and Francis Schott explore the emerging trend of beer cocktails, from shandies and Black Velvets to some considerably more questionable corporate creations.The ConversationCocktail historian Ted Haigh, better known as Dr. Cocktail, traces the rise, decline and early revival of the American cocktail. He explains how elaborate Gilded Age drinks survived Prohibition, only to be displaced by blended whiskey, highballs and increasingly neutral spirits.Ted shares how he uncovers forgotten recipes in antique books and newspapers, then searches for the obscure bottles needed to recreate them. The conversation moves from bonded whiskey and Amer Picon to drinks that deserved to disappear, vodka's reliance on marketing and the disputed 200th anniversary of the cocktail.Guest BioTed Haigh, widely known as Dr. Cocktail, is a cocktail historian, author and award-winning graphic designer. His research, writing and extensive collection of historic bar books, bottles and artifacts helped introduce a new generation to overlooked drinks from the pre-Prohibition and Prohibition eras. He was also one of the founders of the Museum of the American Cocktail. Timestamps00:00 Beer cocktails, shandies and pairing beer with food08:24 The golden age of American cocktails—and the rise of the highball12:19 Pre-Prohibition whiskey and the value of acquired tastes16:31 How forgotten cocktails are discovered and reconstructed20:05 Amer Picon, obscure ingredients and drinks best left behind25:20 The cocktail's disputed anniversary, vodka and raw eggsInfoTed's book Vintage Spirits and Forgotten Cocktails: Prohibition Centennial Edition Museum of the American CocktailCafe D'Alsace https://www.cafedalsace.com/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

This was recorded on-location at Bar Convent Brooklyn 2026Why This Episode MattersHow five generations of the Hayman family helped shape London gin and why James Hayman sees himself as a guardian rather than an owner.Why Old Tom gin is not simply London Dry with extra sugar, and how its robust botanical profile changes classic cocktails.How authentic sloe gin is made with wild blackthorn fruit, months of infusion and considerably more patience than its neon-red reputation suggests.Why rising costs may tempt spirits companies to compromise and why James believes tradition and quality are the family business's best protection.BanterMark Pascal and Francis Schott reflect on Bar Convent Brooklyn and Tales of the Cocktail as places where bartenders, producers and increasingly knowledgeable consumers come together to exchange ideas, discover new spirits and renew old friendships. They also observe that cocktail culture has spread far beyond major cities and debate whether anyone attending an afternoon spirits convention is realistically going to work afterwardThe ConversationRecorded at Bar Convent Brooklyn, Mark and Francis sit down with fifth-generation gin distiller James Hayman to explore more than 160 years of family history of Hayman's Gin.James recalls growing up around the family distillery, where the aromas of botanicals made an early impression and visits to bottle shops became part of family vacations. He explains the responsibility of protecting recipes and methods developed generations earlier while still allowing the business to evolve.The conversation traces gin's transformation from the rough, inconsistent spirit of eighteenth-century London to the more refined styles that emerged during the nineteenth century. James explains the origins of Old Tom gin, why Hayman's helped revive it for modern bartenders.They then turn to sloe gin: wild blackthorn berries, high-proof gin, several months of extraction and the British tradition of carrying a flask to cold-weather sporting events. Francis contrasts real sloe gin with the syrupy versions that once appeared in drinks such as the Red Death and makes the case for restoring the good stuff to the modern cocktail bar.James also discusses Navy Strength gin, the wonderfully questionable gunpowder story behind its proof and the family's determination to keep making gin in London without cheapening its process. The episode closes with a frozen Martinez so good that Mark and Francis briefly consider the practical limitations of employing a frozen bartender.Guest BioJames Hayman is a fifth-generation gin distiller and co-owner of Hayman's Gin, which he runs with his sister, Miranda Hayman, and their father, Christopher. The family has distilled gin since 1863 and continues to produce its London Dry, Old Tom, Sloe and Royal Dock gins using longstanding family recipes and methods. Timestamps00:00 Bar Convent Brooklyn, Tales of the Cocktail and the value of cocktail gatherings07:22 James Hayman joins Mark and Francis at BCB09:00 Growing up inside a five-generation gin family13:00 How London gin evolved—and the origins of Old Tom17:42 Real sloe gin, the Blackthorn cocktail and the Red Death23:38 Why American and British gin habits are so different25:00 Protecting quality when costs rise27:43 The story behind Navy Strength gin30:10 The freezer Martinez and frozen-bartender logisticsInfoHayman's Gin www.haymansgin.com/Bar Convent Brooklyn: Event information www.barconventbrooklyn.com/Email TheGuys@RestaurantGuysPodcast.com for cocktail recipesIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

This is a Vintage episode from 2010.This show was recorded in 2010 and discusses a high fructose corn syrup study in rats. The current human evidence does not support the Princeton rat-study implication that high fructose corn syrup is uniquely more fattening than sucrose, but excess added sugar in our food supply, as well as obesity, are still of concern today. Why This Episode MattersFred Harvey built one of America's first national hospitality systems, proving that restaurants could scale without abandoning quality, standards, or service.The Harvey organization changed railroad dining from a punchline into a disciplined operation built on fresh ingredients, trained staff, speed, and consistency.Stephen Fried's story connects restaurants to railroads, tourism, the Grand Canyon, Native American art markets, and the development of the American West.Mark Pascal and Francis Schott draw clear connections between Harvey's 19th-century service systems and the invisible cues still used in fine dining today.BanterMark and Francis begin with a discussion of a then-new Princeton study on high fructose corn syrup and weight gain. Francis uses the study to talk about how new food ingredients enter the American marketplace, while Mark argues that the rise of high fructose corn syrup seems difficult to separate from broader changes in the American diet and health.The ConversationStephen Fried joins The Restaurant Guys to discuss Appetite for America, his book about Fred Harvey and the railroad hospitality empire that helped shape dining in the American West. After years of eating terrible food while working around the railroads, Harvey began building trackside restaurants along the Santa Fe Railway. What started as a practical solution for hungry passengers became a national hospitality organization built on fresh ingredients, systems, and service.Stephen explains how Harvey's restaurants served high-quality meals during short train stops, using railroad logistics and refrigerator cars to bring fresh fish, steaks, imported ingredients, and regional specialties to places where good dining was rare.The conversation also explores the Harvey Girls, the trained female workforce that became central to the company's identity and service model. Their precision, speed, and hospitality helped define the Fred Harvey standard.Stephen also discusses the company's role in building American tourism, especially at the Grand Canyon and throughout the Southwest, and addresses its complex relationship with Native American art and culture. After the interview, Mark  and Francis reflect on the “magic” of restaurant service: the invisible signals, staff communication, and hospitality systems that make guests feel known without exposing the machinery behind the experience.Guest BioStephen Fried is an award-winning investigative journalist, essayist, author, and adjunct professor at Columbia University. His book Appetite for America tells the story of Fred Harvey, the entrepreneur whose restaurants, hotels, dining rooms, retail operations, and tourism ventures helped define American hospitality along the Santa Fe Railway and across the West.Timestamps00:00 Mark and Francis discuss a Princeton study on high fructose corn syrup.08:00 Stephen Fried joins the show to talk about Appetite for America and Fred Harvey's railroad hospitality empire.13:00 Fresh ingredients, regional cooking, refrigerator cars, and the surprising sophistication of Harvey's menus.17:00 How the company expanded into hotels, retail, dining cars, the Grand Canyon, and American tourism.21:00 Fred Harvey's relationship with Native American art, commerce, and Southwestern tourism.25:00 The hidden difficulty of running hospitality businesses and the systems Harvey used to maintain standards.33:00 The Harvey Girls, women in hospitality, 37:00 The “cup code,” table signals, fresh coffee, fast service, and the invisible systems behind great hospitality.46:00 Why the Harvey empire failed to become the next Howard Johnson or Hilton.50:00 Mark and Francis reflect on restaurant tells, hospitality magic, and America's contribution to restaurant service.InfoStephen's bookAppetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West Princeton HFCS study & articlehttps://www.princeton.edu/news/2010/03/22/sweet-problem-princeton-researchers-find-high-fructose-corn-syrup-promptshttps://paw.princeton.edu/article/study-high-fructose-corn-syrup-stirs-criticsOprah suedhttps://www.yahoo.com/entertainment/tv/articles/why-us-beef-industry-once-213000339.htmlIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Hotel Jerome general manager Stephane Lacroix shares how Aspen's historic luxury hotel preserves its soul, builds a culture of service and delivers a guest experience rooted in quiet luxury. Why This Episode MattersWhy true luxury is more about attention than flashHow historic hotels stay relevant without losing their sense of placeWhat leaders can do to build trust before asking employees to performWhy excellent  service depends on communication and recovery, not perfectionBanterMark Pascal and Francis Schott begin their Aspen Food & Wine Classic adventure at Hotel Jerome, where they found what they considered the best cocktail bar in Aspen: Bad Harriet. The clue that someone was paying attention? A bottle of Hans Reisetbauer Carrot Eau de Vie on the back bar, which is not exactly the sort of thing that wanders in by accident.The ConversationStephane Lacroix joins Mark and Francis at Hotel Jerome in Aspen to talk about leadership, luxury and the daily work of making guests feel deeply cared for. He traces his path from French hospitality and sommelier training to roles at some of the world's most celebrated hotels and restaurants, including Hôtel de Paris Monte-Carlo, the Ritz Paris, the Watergate Hotel, Hotel Bel-Air and Baccarat Hotel New York.The conversation centers on Hotel Jerome, a historic Aspen property that Stephane describes as having real soul. Rather than reinventing the hotel, his work is to protect its character, connect with the community and keep the guest experience current without making it feel generic.Mark shares a story from Julie's childhood visit to Hotel Jerome, when a young guest who wanted McDonald's was served exactly that under a cloche. For Mark and Francis, it becomes a perfect example of hospitality: making someone feel like the most important person in the room.Stephane also discusses training, trust, service recovery and why great hospitality cannot be scripted. The team is expected to communicate mistakes, recover quickly and quietly watch over guests without overwhelming them. By the end, he defines modern luxury as “quiet luxury”: knowing who your guests are, being there when they need you and letting them be when they do not.Timestamps0:00 Mark and Francis introduce Hotel Jerome and Bad Harriet3:30 Stephane Lacroix joins from Aspen4:40 From French hospitality school to Ducasse, the Ritz and the Watergate9:30 Why hospitality people should only text from the car12:15 The McDonald's-under-a-cloche story15:00 Hotel Jerome's history, soul and sense of place18:30 Resetting the hotel and the team each spring25:00 Understated luxury and Aspen's local culture30:30 Training, trust and avoiding scripted service35:30 Mistakes, recovery and treating every guest like a VIP41:00 Quiet luxury and the power of human connectionBioStephane Lacroix is the general manager of Hotel Jerome in Aspen, Colorado, part of Auberge Resorts Collection. His hospitality career includes work at Hôtel de Paris Monte-Carlo, the Ritz Paris, the Watergate Hotel, Hotel Bel-Air, the Beverly Hills Hotel, Waldorf Astoria Beverly Hills and Baccarat Hotel New York. At Hotel Jerome, he leads one of Aspen's most historic luxury hotels with a focus on culture, community and deeply personal service.InfoHotel JeromePart of Auberge Resorts CollectionAspen, Coloradohttps://aubergeresorts.com/hoteljerome/Bad HarrietHotel Jerome's speakeasy cocktail bar https://aubergeresorts.com/hoteljerome/dine/bad-harriet/If you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Recorded at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott continue their conversations with three people who know how to make complicated subjects feel immediate: sommelier and wine communicator Amanda McCrossin, Master Sommelier and restaurateur Bobby Stuckey, and chef, author and television host Andrew Zimmern.Why You Should ListenAmanda McCrossinWhy wine should feel fun and accessible—not like knowledge you had to inherit.The case for putting ice in wine, trusting your own taste and keeping “wine-tainment” accurate.Bobby StuckeyWhy strong restaurant culture still depends on standards, systems and “constant, gentle pressure.”How growing a restaurant group can create meaningful opportunities for the people who helped build it.Andrew ZimmernWhat convinced him to enter the competition-show world with Food Network's Pitmasters.How regional barbecue is evolving through Japanese, South Asian and other cultural influences.Why great barbecue depends on balance, excellent meat and precise doneness—and why live-fire cooking is not automatically barbecue.The GuestsAmanda McCrossinAmanda McCrossin is a certified sommelier, wine personality and creator of SommVivant, where she makes wine approachable across Instagram, TikTok and YouTube. A former sommelier and wine director at PRESS Restaurant in Napa Valley, she now hosts the Wine Access Unfiltered Podcast, contributes to Wine Enthusiast and speaks at major food and wine events around the world. Amanda's sitehttps://www.amandamccrossin.com/Bobby StuckeyBobby Stuckey is a Master Sommelier and founder and partner of Frasca Hospitality Group. After working at The Little Nell and The French Laundry, he co-founded Frasca Food and Wine in Boulder, inspired by the hospitality and cuisine of Friuli-Venezia Giulia.The group also includes Tavernetta, Sunday Vinyl, Pizzeria Alberico, Osteria Alberico and Tavernetta Vail. Stuckey is also a winemaker, cookbook author and longtime advocate for independent restaurants and hospitality professionals.Frasca Hospitality Grouphttps://www.frascahospitalitygroup.com/team-member/bobby-stuckey/Andrew ZimmernAndrew Zimmern is an Emmy- and James Beard Award-winning television host, chef, writer, teacher and producer best known for the Bizarre Foods franchise. He is also the host and head judge of Food Network's Pitmasters, a competition in which teams manage fire, fatigue and continuous barbecue challenges over an extended cook. His other projects include Wild Game Kitchen, books, culinary travel experiences and media companies Food Works and Intuitive Content. Andrew's sitehttps://andrewzimmern.com/Timestamps0:00 The small restaurant world—and the second round of conversations from Aspen2:10 Amanda McCrossin: Making wine less intimidating and more fun10:30 Ice in wine, personal taste and the controversy of la piscine15:30 The ten-year road to becoming an “overnight” wine-media success22:30 Bobby Stuckey: Building destination restaurants outside major dining capitals29:30 Growth, restaurant culture and the systems behind great hospitality37:00 Andrew Zimmern on Pitmasters, open-fire cooking and luxury ice fishing44:30 Regional barbecue, global influences and what separates great from merely good56:30 Andrew discovers the unofficial appetizer hiding at the end of the skewerIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Recorded live at the Food & Wine Classic in Aspen, Mark Pascal and Francis Schott sit down with four influential voices shaping American food and hospitality. Food & Wine Editor in Chief Hunter Lewis and chefs Claudette Zepeda, Cassidee Dabney, and Melissa Perello.Why You Should ListenHunter LewisWhy the Aspen Classic feels like “adult food and wine summer camp” and still makes even celebrated chefs bring their A game.How live events and genuine human connection offer something algorithms and AI cannot replicate.Claudette ZepedaHow growing up between Tijuana and San Diego shaped her expansive understanding of Mexican cuisine, migration, and cultural identity.Why authenticity is personal and how Cooking the Borderlands preserves the recipes and stories that might otherwise disappear.Cassidee DabneyHow Appalachian cooks transform seasonal necessity, preservation, and humble ingredients into deeply expressive cuisine.Why the future of luxury dining may be less about spectacle and more about thoughtful food, analog experiences, and being genuinely cared for.Melissa PerelloHow Frances and Octavia became enduring San Francisco neighborhood restaurants by building committed teams and lasting community relationships.Why restaurant longevity depends on consistency, evolution, and doing excellent work long after the opening-night attention has moved elsewhere.The GuestsHunter LewisHunter Lewis has served as Editor in Chief of Food & Wine since 2017. A former professional cook, he previously held senior editorial roles at Cooking Light, Southern Living, Bon Appétit, and Saveur. Under his leadership, Food & Wine has received honors from the James Beard Foundation, the IACP, and the American Society of Magazine Editors.Food & Wine https://www.foodandwine.com/Claudette ZepedaClaudette Zepeda is a San Diego–based chef, writer, television personality, and founder of Chispa Hospitality. Her cooking explores regional Mexican food and the cultural exchange found along the U.S.–Mexico border.Her debut cookbook, Cooking the Borderlands: Spice and Smoke Between Mexico and the States, combines personal stories with more than 100 recipes reflecting the intertwined communities and culinary traditions of the borderlands. Cassidee DabneyCassidee Dabney is Executive Chef of The Barn at Blackberry Farm in Walland, Tennessee. She joined Blackberry Farm in 2010 and became executive chef of The Barn in 2015.Her multicourse menus express Blackberry Farm's seasonal Foothills Cuisine, drawing from Appalachian traditions, the property's gardens, and regional farms. The Barn has received James Beard Awards for Outstanding Wine Program and Outstanding Service. Blackberry Farm, Walland, TNhttps://www.blackberryfarm.com/ Melissa PerelloMelissa Perello is the chef-owner of Frances and Octavia in San Francisco. A Culinary Institute of America graduate and former Food & Wine Best New Chef, she is known for seasonal California cooking that combines fine-dining technique with the warmth and accessibility of a neighborhood restaurant.Frances offers a rotating, ingredient-driven menu in a relaxed neighborhood setting, while sister restaurant Octavia presents Perello's modern California sensibility on a larger scale. Frances Restaurant, San Francisco, CAhttps://www.frances-sf.com/Timestamps1:00 Hunter Lewis: Why Aspen makes the food world bring its A game4:00 Live events, human connection, and what AI cannot replicate8:00 Claudette Zepeda: The multicultural food of Tijuana and the borderlands16:00 Preserving family recipes, defining authenticity, and cooking under pressure27:30 Cassidee Dabney: What defines Appalachian cuisine35:30 The future of luxury hospitality and making home cooking luxurious42:30 Melissa Perello: Building Frances and Octavia for the long haul51:30 Restaurant community, staff longevity, and the next chapter in San FranciscoIf you want a chance to get two tickets to our Bourbon, Beer & Beefsteak and live recording with Sother Teague and Jack McGarry in New Orleans on July 21, 2026,sign up to be a Restaurant Guys Regular (our paid subscribers) here  https://restaurantguysregulars.buzzsprout.com/ Then email TheGuys@restaurantguyspodcast.com. Put "beefsteak" in the subject line. We'll pick the winner and let you Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

Segment 1: Emily Stewart, Senior Correspondent, Business Insider, joins John to talk about the expected rise in people calling off work so they can watch the World Cup. Segment 2: Scott Stein, Editor at Large, CNET, joins John Williams to break down everything he learned from Apple’s WWDC and why everyone was talking about Siri AI. Segment 3: Mike Spriggs, […]

What is a beefsteak Nazi? Chris eats sardines. Why is Trump letting China buy up farmland? What should you cook on a Blackstone? What the anti-weaponization fund is and why it doesn’t matter. Follow The Jesse Kelly Show on YouTube: https://www.youtube.com/@TheJesseKellyShowSee omnystudio.com/listener for privacy information.

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The former Kings Cross street kid on his time in prison, recovering from an alcohol-induced brain injury, the puppy called Sunny who showed him what love is and how buying car parking spaces set him up for the rest of his life.Warning: This episode contains sensitive topics and reference to physical violence against women.John Howard came from a dysfunctional and often violent home in the outer suburbs of Sydney, and when he was able to, he ran away to the dank but promising Kings Cross of the 1960s and 70s.He would see Abe Saffron having dinner at the local Bourbon & Beefsteak joint and John found himself doing odd jobs for his sex worker friends in exchange for somewhere to sleep.John was caught up in a horrific assault and in the following years he found himself in jail and then drawn to drinking.At his lowest point he was rescued by chance by a passing taxi, and taken to hospital to recover from an alcohol-induced brain injury.As he was recovering, it was a toy poodle puppy called Sunny who showed John what love and affection were — and from there he was able to build his life for the first time.Further informationYou can call the National Domestic, Family and Sexual Violence counselling service on 1800-RESPECT or 1800-737-732. This episode was produced by Alice Moldovan. Conversations' Executive Producer is Nicola Harrison. It covers topics like homelessness, alcoholism, prison escape, solitary confinement, toy poodles, lesbian separatism, disability support pension, brain injury, Callan Park hospital, Rozelle Hospital, getting sober, quitting alcohol, Kings Cross, street kid, sex workers, drug use, drug addiction, prostitute, Bourbon & Beefsteak, Abe Saffron, The Coconut Grove, doggy poo bags, pooper scoopers, Potts Point.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

We are all a little too sensitive these days. In Kolkata one influencer got a little burnt with his post about being served a wrong dish at a popular restaurant. Sandip considers that maybe we all need to cool down a little.

The final goodbye. On behalf of TJ, Cody Ryan and Beefsteak...thank you. Thank you for riding with us each week. We look forward to seeing you on the water, in the woods or on the trail, soon-

TJ live from the road; Cody Ryan back from 32 hours driving; Beefsteak still in the closet.

TJ and Cody Ryan give Beefsteak a hard time about his latest run-in with Parks and Wildlife- and SO much more!

#3198 Salt life by TJ & Cody Ryan Greaney (and don't forget Beefsteak)

The cats will play when daddy is away... Cody Ryan and Beefsteak throw punches while TJ is on work-Cation at Dallas Safari Club.

Original Air Date: June 18, 1951Host: Andrew RhynesShow: The Lone RangerPhone: (707) 98 OTRDW (6-8739) Stars:• Brace Beemer (Lone Ranger)• John Todd (Tonto) Writer:• Fran Striker Producer:• George W. Trendle Music:• Ben Bonnell Exit music from: Roundup on the Prairie by Aaron Kenny https://bit.ly/3kTj0kK

Original Air Date: June 18, 1951Host: Andrew RhynesShow: The Lone RangerPhone: (707) 98 OTRDW (6-8739) Stars:• Brace Beemer (Lone Ranger)• John Todd (Tonto) Writer:• Fran Striker Producer:• George W. Trendle Music:• Ben Bonnell Exit music from: Roundup on the Prairie by Aaron Kenny https://bit.ly/3kTj0kK

Cody Ryan and Beefsteak talk about the unimaginable floods, heroic Game Wardens and so much more...TJ is on mountain time!

TJ and Beefsteak debate space peanuts while Cody Ryan sells everything CHEAP!

Tj is live from the ranch preparing to spend a week with the next generation of Outdoorsmen; Cody Ryan rides shotgun from the bunkhouse; Beefsteak got kicked out of his neighbors closet.

Beefsteak coaches TJ on Time Share emotional support, Cowboy Cody lets a rabid Raccoon loose in a Cafe' (not Cody Ryan)

Dreaming of Hog hunting with Rogan, Anti's buying Hunting licenses and monkey's getting electrocuted... for starters. TJ and Cody Ryan in the house while Beefsteak is lost.

TJ, Cody Ryan and Beefsteak debate what's right and wrong about wildlife and 2a Rights.

TJ back from Gulf of America vacation and Cody Ryan plays Mr. Mom and even has a morning visit from his daughter, on-air. Beefsteak is at one of his 17 annual family reunions.

Cody Ryan and Beefsteak in the Bunkhouse without supervision and no one leaves with a black eye!

#3184 Rodent Restaurants by TJ & Cody Ryan Greaney (and don't forget Beefsteak)

Has fishing become too filled with drama? And if that's not enough...Beefsteak takes his clothes off as soon as he gets to deer camp! (Disclaimer: TJ and Cody Ryan are NOT on his deer lease)

TJ joins the circus, Cody Ryan tells a fish story and Beefsteak is trying to skip work to go turkey hunting.

TJ comes in with one eye, Cody Ryan is half sleeping with intermittent outbreaks of clarity and Beefsteak...well he's Beefsteak.

In which we discuss Jeremy painting, an inappropriate hypothetical, god, presidents, vests, old dudes wearing multiple shirts at the same time, cuts of beef, and more.   Contact us at; adventuresinirrationality.com adventuresinirrationality@gmail.com   Music by U.S. Army Blues, licensed under a Public Domain Mark 1.0 license.  

TJ tries to bucks the system, Cody Ryan camper debacle and Beefsteak drives 109. Oh, and "time-change" is lame.

Cody Ryan talks bass fishing inspiration, Beefsteak declares himself a crazed motorcyclist and TJ is left trying to piece the show together.

Cody Ryan and Beefsteak keep it on the rails while TJ runs off the road (not realy)

TJ, Cody Ryan and Beefsteak pretty much solve the worlds stinking problems, per usual...And Trey probably makes fun of them on stage (as he should)

In this episode, Adam and Dr. Drew dive into the concept of grandiose narcissism and explore how it plays a role in Trump Derangement Syndrome. Adam shares his fiery take on how even the simplest things—like grape tomatoes—serve as proof of society's gradual decline. Don't miss this mix of insightful psychology and classic Adam rants!

TJ, Cody Ryan and Beefsteak back in the bunkhouse talking everything fishing, hunting, 2A and AMERICA!

TJ has never met a stranger and you thought Beefsteak was the extrovert of the crew! Cody Ryan has no service in his Igloo in the mountains.

TJ, Cody Ryan, Beefsteak all want to wish you and your family a very Merry Christmas and we hope you get out and put some meat in the freezer!

TJ finds a new favorite hunting show, Beefsteak gets a new nickname and Cody Ryan is likened to Top Gun!

The boys are back and in rare form- Venison hits the freezer- TJ forgets he's on air, Beefsteak isn't wearing pants and Cody Ryan remains the wise one (written by Cody Ryan)

TJ, Cody Ryan and Beefsteak talk about money spent (good and bad), varmint infestation and small town truck fires!

...all in the same episode. Cody Ryan offers to work with incoming President Trump; Beefsteak offers to wear bear costume and work as the 2A mascot; TJ says you must obey National Park trails- just to name a few.

Throw away the tin foil, the boys are back with some gems. TJ, Cody Ryan and Beefsteak reunite!

CR x2 talking first solo deer, election matters and rats sniffers! TJ and Beefsteak still in negotiations over their return (super secret probation)

Cody Ryan and Chris talk about tainted turkey's, deer and musky memories, with a guest appearance from FISH-MAN! ***TJ and Beefsteak are on super secret probation- listen to find out what will get them off the hook!***

TJ and Beefsteak immerse themselves in everything liberal states have to offer while Cody Ryan remains the level headed Texas Native Freedom Loving American. (description written by Cody Ryan)

The Grumpy Gardener solves a reader's question about a weeping cherry tree. Plus his tip of the week on growing Beefsteak tomatoes. You can find us online at southernliving.com/askgrumpy Ask Grumpy Credits: Steve Bender aka The Grumpy Gardener - Host Nellah McGough - Co-Host Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Isaac Nunn - Recording Tech Jennifer Del Sole - Director of Audio Growth Strategy & Operations Learn more about your ad choices. Visit megaphone.fm/adchoices

I get pleasure from words, which is surely due to coming from taciturn people, so when I happen upon a seed catalogue and look through the beans (Scarlet Runner, Provider, Contender, Gold Rush, Blue Lake, Tenderette Green) and the corn (Bodacious, Ambrosia Hybrid, Sugar Buns, Abundance) and the tomatoes (Early Girl, Better Boy, Beefsteak, Sweetie, Big Boy, Sunset's Red Horizon, Jubilee, Juliet, Moneymaker, Aunt Ruby's, Boy Oh Boy, Nebraska Wedding, Calypso, Abe Lincoln) it's a garden of poetry. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit garrisonkeillor.substack.com/subscribe