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Send us a textAlaska native Beau Schooler has been on the James Beard Foundation's radar for years. This spring, Schooler is nominated for Best Chef in the Northwest and Pacific region, and he's cooking at the James Beard Award after party on June 16 in Chicago.When he's not rubbing elbows with a who's who of the restaurant industry, Schooler is executive chef at Juneau, Alaska-based In Bocca Al Lupo, which serves Alaskan cuisine “through the lens of an Italian restaurant.” The dinner menu at In Bocca Al Lupo includes nine or 10 wood-fired pizzas at any given time, though Schooler says getting kiln-dried wood to run the oven can be a challenge since the restaurant is in a coastal rainforest. Other challenges include receiving fresh produce by barge and balancing local expectations with dreams of global cuisine. You won't want to miss Schooler discussing how he blends the cuisines of Alaska, Calabria and the Philippines to create a one-of-a-kind menu that draws diners from across the globe and across the street.Learn more about In Bocca Al Lupo at https://www.inboccaallupoak.com/ and on Instagram at https://www.instagram.com/juneaulupo.
On this episode, Irvin sits down with Chef Rafael Rios. Chef Rios is a finalist for the James Beard Award for Best Chef in the South. Chef Rios is also the owner of Yeyos Mexican Grill and part owner of Casa Magnolia in Springdale. We dive into all his ventures and have fun while doing it!
Join Samuel Goldsmith as he sits down with the renowned chef and restaurateur Paul Ainsworth at Ci Ci's Bar in Padstow to discuss Paul's culinary journey, the art of creating delicious meals, and the philosophy behind running a successful restaurant empire. From reminiscing about his childhood influences to sharing anecdotes from his time with Gordon Ramsay, Paul offers a deep dive into the world of food, family, and passion. Southampton-born chef Paul Ainsworth is the talent behind Michelin-starred Paul Ainsworth at No6, Ci Ci's Bar, Caffe Rojano, The Mariners pub, and luxury boutique hotel Padstow Townhouse. With his wife Emma, Paul has built a celebrated hospitality group in Padstow and Rock, North Cornwall. He's a regular on Great British Menu, Saturday Kitchen, and co-hosted Next Level Chef with Gordon Ramsay. Paul began his culinary journey in his parents' guesthouse before training under Gary Rhodes, Gordon Ramsay, and Marcus Wareing. Known for bold, flavour-packed dishes and championing Cornish produce, Paul has earned accolades including GQ's Best Chef, AA's Restaurateur of the Year, and the Catey Chef's Chef Award. His cookbook For the Love of Food celebrates his signature family-style, ingredient-led cooking. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Today on the podcast Eric is joined by Mary Clarkson to go through some of the latest Houston bar and restaurant news. The pair speak about the 4 Houston chefs/restaurants named finalists for James Beard awards, Jūn becoming the home of a daytime coffee service called Third Place, and Alexandra "Allie" Peña becoming Bludorn's new executive chef. In the Restaurants of the Week portion Camaraderie is featured. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: 4 Houston Chefs and Restaurants are James Beard Award Finalists Heights Restaurant Adds Daytime Coffee Service with Guest Chef Pop-Ups Aaron Bludorn's Rising Star Protégé Moving from Memorial to Montrose Houston's Best Chef, Restaurant, and More Revealed at 2025 Tastemaker Awards
On today's edition of the podcast Eric is joined by Shawn Virene and David Buckley of Succulent Fine Dining. The guys speak with Eric about the inspiration for this new concept, why now was the right time for it, the desire for a patio, why David was the right fit to be the executive chef, their vision for the food, how the concept differs from a'Bouzy, the decor, growing succulents in preparation, the wine list, when they expect to open, and more. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Houston's Best Chef, Restaurant, and More Revealed at 2025 Tastemaker Awards 4 Houston Chefs and Restaurants are James Beard Award Finalists Aaron Bludorn's Rising Star Protégé Moving from Memorial to Montrose Dallas Tex-Mex Staple Shutters Only Houston Location After Less Than 2 Years
In this episode, we dive deep into a world of culinary wonders with the Stein brothers, Jack and Charlie. From their early days growing up in Cornwall to their current roles in the Rick Stein restaurant empire, they share behind-the-scenes stories, mouth-watering dishes, and the magic that goes into creating unforgettable dining experiences. Discover the intricacies of running a multi-generational restaurant, the love for great produce and fine wine, and the unique blend of tradition and innovation that keeps their guests coming back. Whether you're a foodie, wine enthusiast, or simply love a good story, join us for an engaging and delicious conversation on food, family, and the art of hospitality. Hosted by Samuel Goldsmith. Jack Stein is the Chef Director of the Rick Stein restaurant group, overseeing menus and leading innovation in the kitchen. Born in Cornwall, he grew up immersed in hospitality as the middle son of Rick and Jill Stein. His career began as a kitchen porter before studying. However, his passion for food led him back to the family business. Jack has cooked in top restaurants worldwide, including La Régalade in Paris and Tetsuya's in Sydney, gaining inspiration from global cuisines. Since becoming Chef Director in 2017, he has launched his own cookery course at Rick Stein's Cookery School. A familiar face on TV, he has hosted shows like Born to Cook and Wine, Dine and Stein, and was voted Best Chef at the 2023 Food Magazine Reader Awards. His cookbook, World on a Plate, was published by Bloomsbury. Charlie Stein is passionate about creating exceptional dining experiences with outstanding wine, personally selecting every bottle in our business. Born in Padstow, the youngest of the three Stein brothers, he grew up immersed in food and drink, often sneaking into The Seafood Restaurant kitchen for a taste of the action. Early family travels exposed him to diverse cuisines and cultures, shaping his deep appreciation for food and wine. After earning his Wine & Spirit qualifications, Charlie worked at London wine merchant The Vintner before moving into sales. Now a Director across all our restaurants, he also oversees our successful online wine shop, sourcing the finest wines from around the world. A familiar face on TV, he has co-hosted Wine, Dine and Stein with brother Jack and appeared on Saturday Kitchen. Charlie also hosts wine masterclasses and dinners, sharing his passion for wines that perfectly complement our food. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Co-host Devina Divecha sits down with Chef Sara Aqel, who recently won Best Chef in the One Knife Category for her latest venture, Dara Dining. Chef Sara has worked at the Burj Al Arab and at Torno Subito with Chef Massimo Bottura. She then went on to become chef de cuisine at Fi'lia which received a Michelin Bib Gourmand and a place in Gault & Millau within just a year of its opening. She talks about her journey leading to Dara Dining, and shares a lot of actionable advice for anyone building a career in F&B.
Dabiz Muñoz is the chef and restaurateur of DiverXO in Madrid. He has built a reputation as the youngest member of the group of creative Spanish chefs that have changed the culinary world since the 1980's. At DiverXo, Dabiz Muñoz takes his guests on an ever evolving hedonistic and creative gastronomic journey. In the podcast we will hear how Dabiz Muñoz at the age of twelve became obsessed with learning creative cooking and one day opening his own restaurant. He gained experience working in Spain and several years in London in some of the city's best Asian restaurants. 33 years later, he has been voted the World's Best Chef, gained three Michelin stars and is expanding his restaurant empire globally. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.
Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia. Today is Friday, Jan. 31, 2025. An old industrial site in Huntington will soon see new life as a manufacturing hub…West Virginia produces two more chef nominees for the prestigious James Beard Award…and plan a winter getaway to one of Almost Heaven's charming mountain towns…on today's daily304. #1 – From HERALD-DISPATCH – A renovation two years in the making, the former ACF property and its last remaining building that served Huntington's old generation will now serve the new. The Huntington Municipal Development Authority board of directors voted to award two contracts for the infrastructure work on The Foundry (former ACF Industries site) and the renovation of the ACF machine shop, which is the last standing building on the property. HMDA bought the property in February 2020 and has been planning for this project for two years. The next step is getting approval from the U.S. Economic Development Administration to give the contractor the release to begin. One of the contracts will be to renovate the former machine shop to be the Marshall Advanced Manufacturing Center's welding and robotics laboratory--a prospect that has city officials excited. Read more: https://www.herald-dispatch.com/news/acf-property-building-construction-awarded/article_eb25c85a-d9b5-11ef-87b9-4bb7662eac1a.html #2 – From WOWK-TV – The 2025 James Beard Award nominations are out, and West Virginia is featured in some of the categories! Chef Chase Collier at Ristorante Abruzzi is in the running for the Southeast's Best Chef category, and William Dissen, who is originally from Charleston and is at The Market Place in Asheville, North Carolina, is in the Outstanding Chef category. This isn't the first time a West Virginia chef has been nominated for a James Beard Award. Chef Paul Smith of 1010 Bridge was nominated twice in the same category and won in 2024. Read more: https://www.wowktv.com/news/west-virginia/kanawha-county-wv/west-virginia-chefs-nominated-for-james-beard-awards/ #3 – From MLIVE – Winter in Almost Heaven mountain towns is unlike anything else you could ever experience. From snowy, scenic overlooks to cozy cabin stays, West Virginia is the perfect winter wonderland with its snow-covered mountains and warm small towns. If you're craving an Appalachian adventure, these charming mountain towns -- Morgantown, Davis, Fayetteville, Princeton and Snowshoe -- are perfect for a winter getaway. From outdoor adventures to cozy lodging and delicious local dining, you're sure to find plenty to do in West Virginia's mountain towns. Read more: https://www.mlive.com/sponsor-content-n/?prx_t=taEJAR35tAI8ILA&ntv_acpl=770595&ntv_acsc=2&ntv_avcsc=2&ntv_ot=2&ntv_plt=770595_34486&ntv_pcc=zccdPiDzBMrwMpTvwT2yyUNS8TvBfQkqsaIUli0m5iE80IlFmrWz7XfSvNl6i1Fy&ntv_ui=d771cb57-94ed-4ee2-a25b-f409ee153454&ntv_ht=QUOTZwA Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo. That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.
The BanterThe Guys find humor in the imitation Twinkie kit marketed to families. Just let ‘em eat cake!The ConversationThe Restaurant Guys hear all about chef Patrick O'Connell's extreme measures to heighten the guest experience at The Inn at Little Washington. He tries to view everything from the arrival to the meal to how they will speak about the visit through the eyes of the patron and crafts an unparalleled sojourn in his oasis in Virginia. The Inside TrackThe Guys have stayed at Patrick O'Connell's Inn at Little Washington and couldn't have enjoyed it more. It is a thrill to get a peek behind the curtain of how he creates an individualized ultimate dining fantasy for each guest.“And you find that you can't just create one fantasy. You have to intuit what the guest's fantasy is and deliver that and even raise the bar give them something beyond which they imagined could happen,” Patrick O'Connell on The Restaurant Guys Podcast 2006BioAlong with Reinhardt Lynch, he began a catering business in 1972 in Virginia's Blue Ridge Mountains. In 1978, O'Connell and Lynch opened the Inn at Little Washington in an abandoned gas station. O'Connell was one of the first American chefs courted by the France-based Relais & Chateaux. He is recognized as one of their "Grands Chefs" (formerly the designation was "Relais Gourmands" referring to establishments of two Michelin Star quality or better). He has won numerous awards including Outstanding Chef in America in 2001 and Best Chef in the Mid-Atlantic region in 1993, both awarded by the James Beard Foundation. In 2019, he was awarded their Lifetime Achievement Award. He is a member of the American Culinary Federation and was inducted into the ACF Hall of Fame in 2009. In 2019, O'Connell was awarded the National Humanities Medal.InfoInn at Little Washingtonhttps://www.theinnatlittlewashington.com/Patrick's bookPatrick O'Connell's Refined American CuisineTrue Imitations of the Real McCoyBrendan L. CornerNYT 12 Feb 2006 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe
Chef Erick Williams, Executive Chef at Virtue Restaurant and Daisy’s Po-Boy, discusses with Lisa Dent what exactly is going on with this amazing campaign. Chef Williams talks about making change in the hospitality industry with the best chefs in Chicago coming together to raise funds for this great initiative.
On this episode, Ragnar speaks with the 2024 Worldchefs' Global Chef Challenge winner, Ale Mordasini. Chef Ale traces his inspiring journey from apprenticing in Switzerland to taking home the title of World's Best Chef this October in Singapore. From Bocuse d'Or to his role as Head Chef at hotel-restaurant Krone in Regensberg, he shares secrets behind creating award-winning dishes, the intricate process of preparing for international competitions, and the significance of mental training in achieving culinary excellence. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.
Friday's Toy Drive was a massive success, despite some of the live singing displayed by Chaz's wife, Jennifer. Plus, a Tribe member was passing out "special" brownies to some members of the broadcast team. (0:00) In Dumb Ass News, a man with a saxophone tries to help passengers on a delayed plane, but no one in the studio felt like he was helping. (5:11) Jennifer wasn't the only one to display some bad vocals, Chaz also ran into trouble while singing his own "CEO Song." Plus, some excellent singing by the Rum Runners and Josey Scott. (13:27) Eddie from Brown Roofing was on the phone this morning to talk about the newly adjusted total from the Toy Drive, since they submitted a $5,000 check right at the end. (20:41) Chef David Standridge from Shipwright's Daughter has been recognized as Chef of the Year by The Crazies. He was on the phone with Chaz and AJ this morning, to share how his kitchen floor provided a lot of the inspiration and motivation that has lead to his success and recognition. (26:47)
On today's episode presented by Connect for Health Colorado (OPEN ENROLLMENT LASTS UNTIL JAN 15th), we sit down with Chef Jen Jasinski, 30 year Chef & 20 year Proprietor of Crafted Concepts.We sit down with Chef to talk about the 20 year anniversary of Rioja restaurant in Denver, CO. The Beard Winner for Best Chef in the Region has seen it all, dealt with it all, and worked every station in a kitchen. We talk about what's plaguing the industry/scene these days as well as what gets you excited about coming into a kitchen 20 years over... The headaches, the joys, the winter menu & more. We talk about it all & give Chef her flowers for putting up with our bullshit. Tune in, catch a fade & enjoy some industry conversation... then book your reservations to go eat with Chef Jen and her team while the Holidays are bumpin. Great episode with a wonderful Chef & Person. Check it out.Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Today's pep talk is part 8 of a 9 part series… If you have not listened to the first SEVEN parts – I recommend that you do staring with episode # 305 – BUSINESS IN A BOX. Today's pep talk is about – FUNDAMENTAL #7 – BUILD A BULLET PROOF SYSTEM My goal today is to get your system building juices flowing… A restaurant is like a house of cards, It takes years and years to build IF you pull the WRONG card… The whole thing can come tumbling down in seconds The SYSTEM of your restaurant is the who, what, where, when and how… You do things. The system is the GLUE that holds your restaurant together. The BEST Restaurant Owners and The BEST Chefs have the BEST SYSTEMS.
This is a Vintage Selection from 2010The BanterThe Guys are horrified to hear about red bees…and it's not because of their sting.The ConversationThe Restaurant Guys are long-time fans of Lidia Bastianich's restaurants and her retail phenomenon Eataly. They are eager to talk about her new book and bridging cultural divides with food. Listen to her mission to keep hearts and bellies full. The Inside Track The Guys grew up with a strong sense of cultural heritage and appreciate Lidia's desire to share hers with the world.“I am blessed with two of the biggest cultures, the most beautiful cultures in the world, the Italian and the American. And I was given the opportunity to pull them together. I did it through food,” Lidia Bastianich on The Restaurant Guys Podcast 2010BioLidia Bastianich immigrated from Italy when she was 12. She opened two restaurants in Queens during the 1970s which were very successful. In 1981, she sold those and purchased a brownstone in Manhattan which would be home to Felidia. In 2005 she opened Del Posto to great acclaim. Currently, she has Lidia Kansas City and Becco in New York, New York. In 2010, she was integral in the opening of the first Eataly in Manhattan, NY. She has had several television series including Lidia's Italian Table, Lidia's Family Table, Lidia's Italy, Lidia's Italy in America, and Lidia's Kitchen as well as numerous specials and guest appearances. She has authored more than a dozen books.She has received numerous awards and honors including many James Beard Foundation awards for Best Chef in New York, Best Outstanding Chef, Best Cooking Show, Outstanding Documentary.InfoLidia's Italyhttps://lidiasitaly.com/Lidia's BookNona Tell Me a StoryOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe
The Well Seasoned Librarian : A conversation about Food, Food Writing and more.
Chef Bio: Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine with his signature whimsical, boundlessly creative approach to food. In addition to being an internationally celebrated chef, Burke is a restaurateur, artist, philanthropist, businessperson, author, educator, art collector, puppeteer, minister and a doctor of business administration, honoris causa. David Burke Hospitality Management (DBHM) owns, manages, licenses, and consults with restaurants, hotels, clubs and schools worldwide. Currently, Burke and his DBHM team operate or orchestrate the culinary component of 20 restaurants and a retail- commercial bakery. They also oversee a growing roster of David Burke branded products, including cookware, bakeware, steak sauce, cutlery, and wine. At just 26, Burke's kitchen mastery won him the executive chef position of New York City's legendary River Café, where he earned a prestigious three-star review from The New York Times. While at River Café, he became the first (and remains the only) American to win the prestigious Meilleurs Ouvriers de France Diplome d'Honneur, cementing his status as a leading chef on the global culinary stage. He subsequently won Japan's Nippon Award for Excellence, and the Robert Mondavi Award of Excellence, all of which earned him a place in James Beard's Who's Who of Food and Beverage in America. Burke has been nominated twice for James Beard's Best Chef and was a familiar face on the popular Top Chef TV show. After opening several restaurants with the founder of the iconic Smith & Wollensky steakhouse brand, and having established a remarkable reputation, Burke set his sights on growing his brand. The first building block was the highly regarded David Burke & Donatella, which debuted in 2003. He went on to form a hospitality company that owned and operated numerous award-winning restaurants around the country. It was during this period that Burke gained US patents for several innovations, including his famous Himalayan salt dry aging process for beef. In 2015, he founded DBHM to further expand his footprint and to showcase what had become he culinary, decorative, and operational hallmarks of the David Burke brand. The advent of the Covid-19 pandemic threatened that growth; however, Burke continued to push forward. He created the #Feed the Heroes program, which prepared and delivered more than 100,000 meals to frontline workers and charities. And, rather than retrenching, he opened eight new Burke-branded restaurants in North Carolina, Saudi Arabia and his home state of New Jersey between March 2020 and the send of 2022. A feat that helped earn him an Entrepreneur of the Year Award from Ernst & Young. In New Jersey, where he now has nine restaurants and a bakery, Burke also established the David Burke Scholarship at Brookdale Community College for which his annual donation of $10,000 pays the tuition for two students every year – one a culinary arts major, the other majoring in hospitality management. With the pandemic in the rear-view mirror, he is focusing on building a national presence for what is now Dixie Lee Bakery by David Burke, establishing Red Horse by David Burke as a burgeoning steakhouse brand along with that of The Fox & The Falcon by David Burke. In 2023 he opened the second and third Red Horse, along with the first and second Fox & Falcon. Indeed, 2023 was a banner year for Burke with the opening of six restaurants and being awarded an honorary doctorate in business administration by Johnson & Wales. It also saw him enter the fast casual arena with the December debut of the innovative Park Ave Kitchen by David Burke, a restaurant showcasing two concepts – a 50-seat European-style grab-n-go cafe with service and a chic modern American brasserie for upscale dining. So far in 2024, Burke has opened Bernie's at the Red Horse by David Burke in New Jersey's historic Bernards Inn as a live entertainment venue and launched the G.O.A.T. Pizza brand, with its first Cornelius, NC location, his third brand launch I three years. Burke is currently building out a waterfront restaurant in Palm Beach County; it's 2025 will mark his first entry into the Florida market. He is also working on the restaurant operations for a soon-to-be-announced major hotel and retail project, involving another historic New Jersey property. Website https://chefdavidburke.com/ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts
Send us a textIn Episode 39 of the podcast we travel to the deep snow country of Minami-Uonuma to speak with Kuwakino Keiko. Keiko is the head chef of Sanaburi, the Michelin-starred restaurant within the renowned hotel, Satoyama Jujo. Awarded that Michelin-star in 2020, Keiko has since gone on to receive a Terroir Award and a score of 15.5 by Gault Millau in 2022 while also nominated as one of Japan's 100 Best Chefs. Keiko's acclaimed cuisine draws on the traditional plants and methods local to the Minami-Uonuma area, with ‘sansai' (mountain / wild vegetables) and ‘tsukemono' (pickled / preserved vegetables) being fundamental to the seaonsal menus she serves to guests.In the first half of our chat we explore Keiko's own story and her journey to becoming head chef at Satoyama Jujo before delving more fully into the principles and methods which underpin her cooking and the cuisine she serves in the second half of our chat. In telling Keiko's story and exploring the principles which underpin her cooking, I hope to promote the fact that some of Japan's best gastronomic experiences lies outside the cities. Minami-Uonuma has long been renowned rice and sake – indeed, we have already travelled here on the podcast in Episode 24, Hakkaisan Brewery: Snow-Aged Sake & Beer from Powder Mountain – along with its heavy snow and abundant natural landscape. For more information, follow Keiko via her Instagram or visit the official Satoyama Jujo website. I hope you enjoy.Outland Japan is a bi-weekly podcast hosted by Peter Carnell - a freelance tour guide based in northern Nagano – that transports you to rural, regional and the wilds of Japan in pursuit of stories that lie outside the neon hum of Tokyo and golden trimmings of Kyoto. Stories of travel, life and culture beyond the big cities. Follow the show on Instagram, Facebook and YouTube. Please note, prior to October 2024, Outland Japan was named Snow Country Stories Japan.
This is a vintage selection from 2007The BanterThe Guys discuss an article titled “Chef's Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark's son's creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The ConversationThe Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner's experience. The Inside ScoopThe Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can't put a name on it. He does describe how he gets inspiration for it from daily life. “It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007BioGrant's culinary journey began at his family's diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter's, The French Laundry, and elBulli in Spain before assuming the executive chef position at Trio.In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.SGrant's culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.Chef Grant Achatz is recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World. Grant's story of recovering from tongue cancer is told in his memoir Life, On the Line and featured in the documentary Spinning Plates and Netflix's Chef's Table.InfoAll of Grant's RestauranReach out to The Restaurant GuysIf you're in New Jersey...November 15 Walk Around Wine TastingNovember 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe
In this podcast episode ... It's the equivalent of the Oscars for the restaurant and hospitality industry, the James Beard Awards. We sit down with David Standridge of the Shipwrights Daughter who won a James Beard best chef award earlier this year. Plus we take a look at other stories from around the region.
Chef Michael Hung, Executive Chef and Director of Food & Beverage for the Palm Springs Surf Club in Palm Springs, joins Neil to talk Manhattan Beach Food & Wine. Manhattan Beach Food & Wine is a two-night strolling culinary extravaganza, Friday, October 11th (Opening night) and Saturday, October 12th (Grand Tasting), the culinary world is coming to Manhattan beach…celebrating 50 Best Chefs (25 Chefs each night), restaurants, food, wine and spirits. Manhattan Village Shopping Center (Event Location) - Manhattan Beach Food & Wine will be held at Manhattan Village in a new 40,000-square-foot outdoor space located at the end of the Veterans Parkway Greenbelt Path. This beautifully landscaped trail runs through Manhattan Beach to Hermosa Beach, allowing guests to walk or bike to this year's event with ease. Manhattan Village will also be offering complimentary parking and guests are encouraged to use rideshare services.
For those in the hospitality industry, there are few honors more prestigious than winning a James Beard Award. This year, New Orleanians were thrilled when the Beard Foundation named the Big Easy's Dakar NOLA Best New Restaurant in America. Those familiar with Chef Serigne Mbaye's original take on his native Senegalese cuisine were not surprised. On this week's show, we celebrate the local 2024 winners and nominees. First, we talk with Ti Martin, a member of the famous Brennan family and one of the grande dames of the New Orleans restaurant industry. Along with her cousin Lally Brennan, Ti has spent more than a quarter century at the helm of legendary Commander's Palace. A multiple James Beard-winner herself, Ti tells us about the party she hosted at her restaurant to recognize this year's local honorees. Next, we hear from mixologist extraordinaire, Chris Hannah. His Jewel of the South tavern, named the 2024 James Beard Best Bar in America, serves as both a center of cocktail innovation, and an homage to Crescent City highball history. Finally, Best Chef of the South nominee, Arvinder Vilkhu, along with his son, Ashwin, recount the story of their restaurant, Saffron Nola. Here, diners enjoy the Vilkhu family's personal blend of Indian and Creole flavors that earned a Best New Restaurant nomination just months after opening. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
For those in the hospitality industry, there are few honors more prestigious than winning a James Beard Award. This year, New Orleanians were thrilled when the Beard Foundation named the Big Easy's Dakar NOLA Best New Restaurant in America. Those familiar with Chef Serigne Mbaye's original take on his native Senegalese cuisine were not surprised. On this week's show, we celebrate the local 2024 winners and nominees. First, we talk with Ti Martin, a member of the famous Brennan family and one of the grande dames of the New Orleans restaurant industry. Along with her cousin Lally Brennan, Ti has spent more than a quarter century at the helm of legendary Commander's Palace. A multiple James Beard-winner herself, Ti tells us about the party she hosted at her restaurant to recognize this year's local honorees. Next, we hear from mixologist extraordinaire, Chris Hannah. His Jewel of the South tavern, named the 2024 James Beard Best Bar in America, serves as both a center of cocktail innovation, and an homage to Crescent City highball history. Finally, Best Chef of the South nominee, Arvinder Vilkhu, along with his son, Ashwin, recount the story of their restaurant, Saffron Nola. Here, diners enjoy the Vilkhu family's personal blend of Indian and Creole flavors that earned a Best New Restaurant nomination just months after opening. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
In today's exciting episode, we sit down with the incredible Mashama Bailey, executive chef and co-owner of The Grey in Savannah, Georgia, to talk about her extraordinary journey to the top of the culinary world. From her humble beginnings to becoming one of the most celebrated chefs in America, Mashama shares her inspiring story of resilience, passion, and creativity. We dive into her groundbreaking work at The Grey, her Southern-rooted cooking style, and the incredible honor of winning the James Beard Award for Best Chef in America. This is a conversation you won't want to miss! Show Notes: (00:00) Upcoming Culinary Event: Best of Philly Voi•ãge Dining Series (03:55) Welcome to Chef Radio: Featuring Mashama Bailey (06:50) Mashama's Culinary Journey (16:03) From Social Work to Culinary Arts (22:11) The Influence of Culinary School and Personal Chefing (46:08) Reflecting on Early Career Lessons (46:45) Transitioning to a New Work Environment (48:46) Exploring New Opportunities (50:57) Meeting Her Business Partner, Jono (52:00) The Journey to Savannah (58:41) The Historical Significance of The Grey (01:05:16) Crafting a Unique Culinary Identity (01:15:22) Challenges and Triumphs (01:22:51) Future Plans in Paris (01:27:50) Closing Thoughts and Reflections A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest. We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
Aishling Moore is the head chef and owner of Goldie, an award-winning seafood restaurant located on Oliver Plunkett Street in Cork. Known for its sustainable approach to cooking, Goldie emphasizes using as much of each fish as possible and allows the daily catch to dictate its menu.Aishling opened Goldie in 2019 when she was just 24 years old, and the restaurant quickly gained critical acclaim, including a Michelin Bib Gourmand. She has also been recognized with several awards, such as Best Young Chef 2023 at the Food & Wine Awards and Best Chef at the All-Ireland final of the Irish Restaurant Awards 2024.In this week's episode, Aishling joins a suitably impressed Gareth and Gary to share the story of her remarkable rise, her unique approach to sustainability and how much she enjoys descaling fish. Enjoy!If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com
Jeremy Charles is head chef and co-owner of Raymond's, crowned best restaurant in Canada, he is known as one of the best chefs in Canada and is also widely recognised as a guest on Anthony Bourdain's series Part's Unknown. Jeremy joined Pat in studio this morning.
Today on our episode #395 of All in the Industry®, Shari Bayer's guest is Erick Williams, Chef and Founder of Virtue Hospitality Group based in Chicago, which includes Virtue Restaurant & Bar, Mustard Seed Kitchen, Daisy's Po-Boy & Tavern, and Top This Mac & Cheese. Erick has carved a special niche in the restaurant industry with inimitable persistence, passion and drive. In November 2018, Erick opened Virtue as his first solo concept, nestled in the heart of the historic Hyde Park neighborhood on Chicago's south side. The restaurant combines his love of Southern cuisine and his insatiable study of history and art as they relate to food culture. Erick and Virtue have been featured in a host of local and national media, and in 2022, Erick was named Best Chef: Great Lakes by the James Beard Foundation, making history as the first Black chef to win in this category. In November 2021, inspired by his experience providing takeout only during the pandemic, Erick opened Mustard Seed Kitchen in Chicago, a takeout and delivery-only concept featuring a menu of high-quality approachable meals. And less than a year later in August 2022, he launched a third concept, Daisy's Po-Boy and Tavern which evokes the vibrancy of New Orleans through its most celebrated sandwich, located a few steps away from Virtue. Months after Daisy's opened, Erick collaborated with Virtue's Chef de Cuisine Damarr Brown to open Top This, a delivery and takeout concept offering a variety of delectable mac and cheeses with delicious toppings. Erick's Virtue team is now getting ready to open a new Mexican cocktail bar, Cantina Rosa, celebrating Mexican culture the same way Virtue has done celebrating Black culture in Hyde Park. Shari sat down with Erick for this conversation at Virtue in Chicago in June over the James Beard Awards weekend. Today's show also features Shari's PR tip to focus on mental health; and Solo Dining experience at Asador Bastian, a Basque-inspired steakhouse from Chef and Owner Doug Psaltis, and Christian Eckmann; part of Eat Well Hospitality, a Chicago-based restaurant group from Doug and Chef Hsing Chen, located in the iconic Flair House in River North, Chicago, IL. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebookListen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
Taking your first bite of Chef Jeremy Umansky's fried chicken or pastrami sandwich is one of those blissful food moments that is guaranteed to live in your head rent-free. His secret ingredients? Koji-culturing, foraged edibles, and sustainable food sourcing that earned him four James Beard Award nominations, including Best New Restaurant, Best Chef, and for his recent book Koji Alchemy. Jeremy and his wife Allie La Valle-Umansky opened Larder Delicatessen & Bakery in 2018 in Ohio City's Hingetown district. Larder's menus are constantly evolving and Umansky's innovative techniques remind us of what is possible right in our own backyards.rnrnTraditional knowledge of fermenting and foraging is a cornerstone for many cultures including Indigenous and African American communities. But centuries of colonization and modern urban sprawl decimated natural ecosystems. And the industrialization of our food supply forever shifted America's relationship with the food we eat. Across the country, efforts are underway to improve food sovereignty and reclaim traditional practices.rnrnJoin the City Club as Ideastream's Amy Eddings chats with Chef Jeremy Umansky, on the benefits of foraging, sustainable food sourcing, and the art of fermenting in his book Koji Alchemy.
The Banter The Guys took a road trip to Fishtown, a cool neighborhood in Philadelphia where they had great drinks with interesting garnishes. (see photo) The Conversation The Restaurant Guys thank Chef Nok Suntaranon for the spectacular dinner they had the night before at her award-winning restaurant Kalaya. Nok credits Kalaya's success to her obsession for delicious food and cultural authenticity. She shares her unique journey from flight attendant to James Beard Award-winning chef. How did she do it? The Inside Track The Guys were eager to meet Chef Suntaranon before the show and took a trip to Philadelphia to experience her restaurant Kalaya first-hand. They appreciated her attention to detail and deep caring about her guests and staff which culminated into a phenomenal dining experience. “I think it's in my blood that I appreciate a good thing. And food is my obsession, it is my passion,” Nok Suntaranon on The Restaurant Guys 2024 Bio Chutatip “Nok” Suntaranon grew up in Thailand where she developed a love of food. She later became a flight attendant, ran an Italian restaurant in Bangkok, then opened Kalaya in Philadelphia in 2019. Due to its success, Kalaya expanded in 2022. She was nominated James Beard Foundation's Best New Chef and eventually became James Beard Foundation's Best Chef: Mid-Atlantic 2023. Info Kalaya https://kalayaphilly.com/ R & D cocktail bar https://www.rdphilly.com/ James Beard 2023 Award Winners https://www.jamesbeard.org/blog/the-2023-james-beard-award-winners Nok on IG @https://www.instagram.com/kuhnnok/# Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Wineshop https://www.stageleftwineshop.com/
Today on our episode #393 of All in the Industry®, Shari Bayer has a special show in honor of Naomi Pomeroy, an award-winning chef and restaurateur, who tragically passed away on Saturday, July 13, 2024, in a tubing accident in Oregon at age 49. As a tribute, we are sharing Shari's recorded interview with Naomi from June 3, 2022, focusing on her chef advice for Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), which Naomi is a contributor to. The New York Times stated that Naomi was a "chef who made Portland a dining destination," and described her as "a self-taught chef with an irreverent streak whose high standards and generosity of spirit made her the culinary matriarch of Portland, Ore." As a Portland-based chef, Naomi's ventures have included Family Supper, Clark Lewis, Gotham Tavern, and Ripe Cooperative. Her time as chef and owner of Portland's beloved gastronomic shrine Beast from 2007 to 2020 made her one of the region's most successful chefs and earned her the 2014 James Beard Award for Best Chef Pacific Northwest. Naomi was selected as one of America's Best New Chefs by Food Wine in 2009, and also appeared on multiple cooking competition shows, including as a contestant on Top Chef Masters and Iron Chef, and as a judge on Top Chef Knife Fight and Bobby's Triple Threat. She published her first book in 2016 entitled Taste and Technique, Recipes to Elevate Your Home Cooking, with Jamie Feldmar. In addition, during the pandemic, Naomi became involved in the Independent Restaurant Coalition (IRC). Shari is grateful for Naomi's friendship and contribution to Chefwise, and to be able to share their conversation today, where they discussed many topics in her book, including leadership, business, team, work-life balance, and fundamentals. Our sincerest condolences to Naomi's family, friends and team. Naomi, you will be greatly missed. #RIP Today's show also features Shari's PR tip to say yes, inspired by Naomi; and Solo Dining experience from 2016 at Beast in Portland, Oregon. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook Photo Courtesy of Dina Avila.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
Lord Maynard Llera of the restaurant Kuya Lord has been crowned this year's James Beard Award winner for Best Chef in California. He joins us to talk about the achievement. And, Here & Now's resident chef Kathy Gunst shares recipes to help you spruce up classic summer salads. Then, in his new cookbook "Mad Love," chef Devan Rajkumar shares dishes that merge his roots in Guyana, South America and the Caribbean.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy
Today on our episode #391 of All in the Industry®, Shari Bayer's guest is Rasmus Munk, head chef and co-owner of Alchemist in Copenhagen, Denmark, where Shari dined in late April and interviewed Rasmus on-location. Shari also has a follow-up interview with Rasmus in Las Vegas in June during The World's 50 Best Restaurants 2024. Alchemist was ranked No. 5 on 50 Best in 2023, and is currently No. 8 on its 2024 list. Alchemist has also received two Michelin Stars, and is No. 1 on OAD (Opinionated About Dining) 2024 in Europe, and Rasmus is No. 6 on The Best Chef list 2023. All remarkable achievements. Rasmus was born in Randers in Jutland, Denmark, and at age 22, he became head chef at TreeTop in Vejle, where he started combining ingredients, textures, and flavors in new ways, ultimately leading to the opening of the first Alchemist in Copenhagen in 2015. After two years of preparation, in 2019, he moved Alchemist to a 22,000 square foot space in the industrial district of Refshaleøen in Copenhagen, showcasing “Holistic Cuisine” with 50 edible impressions and an artfully composed dining experience with performers, installations, and incredible architecture, including a planetarium dome. Rasmus has teamed up with SpaceVIP, a luxury space travel group, described as a carbon-neutral spaceflight experience company, to offer ‘stratospheric dining' on a six-hour flight taking off from Florida, US, in 2025. Today's show also features Shari's PR tip to be a conversation starter; Speed Round; and Shari's Solo Dining experience at chef and owner Beau Clugston's wonderful seafood restaurant, ILUKA, in Copenhagen, Denmark. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia. Today is Thursday, June 27, 2024. Complete your summer bucket list for a chance to win a fall getaway in Almost Heaven…Get your tickets for Generation WV's Summer Soiree featuring a catered meal by 1010 Bridge and award-winning Chef Paul Smith…and Mountain Stage takes its show on the road to Clarksburg in August…on today's daily304. #1 – From WV TOURISM – Summer is the perfect time to meet all of your adventure goals in Almost Heaven, from waterfall wandering to local dining. Check off items on WV Tourism's summer bucket list for the chance to win a fall getaway! Visit wvtourism.com to download your bucket list and build your own unique itinerary. Learn more: https://wvtourism.com/summer-bucket-list/ #2 – From GENERATION WV – Generation WV presents Summer Night Soiree. Join us for an evening to recognize notable West Virginians who embody our mission of equipping young West Virginians with the key skills and career opportunities they need to thrive in the Mountain State. The event takes place Saturday, August 24, at J.Q. Dickinson Salt-Works in Malden. The dinner will be catered by 1010 Bridge, under the guidance of 2024 James Beard Award-Winner for Best Chef, Paul Smith. Tickets are on sale now! Learn more: https://generationwv.org/support/summer-night-soiree/ #3 – From MOUNTAIN STAGE – On August 18, Mountain Stage Radio Show hits the road for an appearance at Robinson Grand Performing Arts Center in Clarksburg. Guest artists include Paul Thorn, Raul Midon, Wood Box Heroes and more. Get your tickets today! Learn more: https://mountainstage.org/event/paul-thorn-raul-midon-wood-box-heroes-and-more-on-mountain-stage/ Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo. That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer
Welcome to your Daily Detroit, your essential guide to what's happening in Southeast Michigan. It's Wednesday, June 12, 2024, and we're broadcasting from our studio at TechTown. First off, a huge congratulations to Hajime Sato of Sozai in Clawson for winning the James Beard Award for Best Chef! It's fantastic to see a spot in the suburbs, like Clawson, getting recognition alongside Detroit. We also talk about the vibrant restaurant scene in Oak Park and the regional growth that lifts everyone. Next, we discuss Councilman Scott Benson's renewed push for health inspection placards at Detroit restaurants. The proposed system would use a simple pass/fail color code (green for pass, red for fail) to indicate health inspection results. Despite some pushback from business groups, we argue that this measure is essential for public safety and transparency. We then shift our focus to Royal Oak, where a contentious meeting resulted in the approval of a 42-unit apartment development on an old bank site. Despite local opposition citing increased traffic and a desire to maintain a "rural feel," the need for more housing in Metro Detroit ultimately won out. We delve into the broader issue of NIMBYism and its impact on regional development. Lastly, we discuss the political landscape as Dennis Archer Jr. hints at a mayoral run if Mayor Mike Duggan doesn't seek re-election. With his deep connections in both the business and local communities, Archer Jr. could be a formidable candidate. We explore what his potential candidacy means for the city and the challenges he might face. Don't forget to support local media by becoming a member on Patreon. Your support is crucial to keeping independent journalism alive. Follow our all-local daily podcast is on Apple Podcasts: https://lnk.to/dailydetroitonapple Spotify: https://lnk.to/dailydetroitonspotify Feedback as always - dailydetroit - at - gmail - dot - com or 313-789-3211
Michigan Chef Hajime Sato just took home the James Beard Award for Best Chef in the Great Lakes Category. He's the first sushi chef to earn the title. We met Chef Hajime Sato around this time last year, shortly after he was nominated for a James Beard in the Outstanding Chef category. Today, we revisit our conversation about sustainable seafood, and what it looks like to try new things in order to preserve tradition. GUEST: Hajime Sato, chef and owner of Sozai _______ Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions.See omnystudio.com/listener for privacy information.
Thousands of police officers from across the state are attending a memorial service for Minneapolis police officer Jamal Mitchell Tuesday.Minneapolis chef Christina Nguyen has won the James Beard award for Best Chef of the Midwest. She serves southeast Asian street food at Hai Hai in Minneapolis. And a majority of voters surveyed for a new MPR News, Star Tribune, KARE-11 Minnesota Poll say the major party candidates for president this year are too old to hold office.This is an MPR News morning update, hosted by Phil Picardi. Music by Gary Meister.Thousands expected to pay respects to officer Mitchell during memorial service, processionMinnesota Poll: Felony conviction should disqualify presidential candidates, most sayHai Hai and Hola Arepa's Christina Nguyen wins Best Chef of the Midwest at James Beard AwardsRead the latest edition of the AM Update newsletter.Subscribe on Apple Podcasts, Spotify, YouTube or RSS.
In this episode, I chat with James Beard Best Chef Southeast Finalist Robbie Robinson from City Limits Barbeque in West Columbia, South Carolina. IG: https://www.instagram.com/citylimitsq Saturday 11 am - 5ish Sunday - Open with No Limits Menu (check social media) 1119 Methodist Park Rd, West Columbia, South Carolina 29170 Facebook: https://www.facebook.com/CityLimitsQ Texas Monthly Article: https://www.texasmonthly.com/bbq/georgia-south-carolina-texas-barbecue/
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#60. For this week's episode, we are thrilled to welcome chef Alon Shaya. Alon is a two-time James Beard Award winner, having earned accolades for Best Chef in the South and Best New Restaurant. He's also the author of the acclaimed book "Shaya," a book that traces the evolution of a cuisine and the transformative power of cooking throughout Alon's personal life and career. Alon has made significant strides in the culinary world. He is the chef-partner, and founder of Pomegranate Hospitality, a venture he started with his wife, Emily. Alon is deeply involved in philanthropy. One of his notable initiatives is Rescuing Recipes, inspired by a moving story from the Holocaust Museum about a Yugoslavian Jewish family and their preserved recipe book. Alon has been recreating these recipes and sharing them across the country with Steven Fenves.Additionally, Alon co-founded the Shaya Barnett Foundation with Donna Barnett, contributing further to his legacy of giving back. In this episode, we delve into Alon's philanthropic efforts, his innovative approach to building a supportive and sustainable company culture at Pomegranate Hospitality, and his commitment to ensuring his team has access to health insurance and a safe working environment.Join us as we explore the fascinating journey of Chef Alon Shaya, his impactful work beyond the kitchen, and the experiences that have shaped his remarkable career.Where to find Alon Shaya:InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:57): Alon's experience coming from Israel to Philadelphia (09:09): Does suffering make for an entrepreneurial spirit?(16:26): A Cookbook's purpose in the past vs. now(21:18): How does Alon have time for fly fishing?(27:54): How Alon manages the culture part of his business(39:14): How core values manifest in day-to-day business(51:14): Shaya Barnett Foundation
New Englander and wannabe chef, Andy Chabot attended the Culinary Institute of America at Hyde Park in NY. His love for food turned into a passion for wine. After CIA, Andy headed west to work at wine mecca Little Nell in Aspen, eventually heading back east to settle in at BlackBerry Farm with second generation owners Sam and Mary Celeste Beall. Sam, along with Andy wanted to transform Blackberry Farm into a true wine destination…mission accomplished, two decades later, Blackberry Farm has over 150K bottles in their cellars, is the recipient of the James Beard Award for “Outstanding Wine Program” along with two “Best Chef” awards, and numerous Wine Spectator Grand Awards. Andy Chabot is the SVP of Food and Beverage at BBF and BlackBerry Mtn. We tour the wine cellars with Andy, Asst. Bev. Dir, Kelly Schmidt, and Somm John Schlicting and select wines to pair with our dishes from Exec. Chef Cassidee Dabney, The Barn, and Trevor Iaconic, The Dogwood at BBF. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.
This week's Happy Half Hour extra special guest is a longtime friend of San Diego Magazine, Feeding San Diego. If you tune into our channels, this fantastic organization probably doesn't need much of an introduction. And if you're lucky, you would have caught Troy emceeing their gala last month (in a sequin jacket, of course). But for the uninitiated, Feeding San Diego is easily one of the most impressive non-profits in town. We've covered food insecurity before in the magazine's pages. Through our other partnerships with the organization on social media and online, and in this episode, we continue to shed light on one of our region's most dire problems. In partnership with a network of nearly 350 local community organizations, including local charities, schools, faith communities, healthcare providers, and meal sites, Feeding San Diego collects food and financial donations, moves and distributes food to communities who need it, and advocates to end hunger. Feeding America says nearly 300,000 people in San Diego County, including almost 80,000 children, are hungry. Feeding San Diego is Feeding America's only local partner food bank, established in 2007, and beyond just banking and distributing food, it rescues 1.2 million pounds of high-quality, edible surplus food monthly from local grocery stores alone. It also manages around 875 pickups of food donations a week from local retailers and provides food assistance to kids, families, seniors, college students, military families, veterans, and the unhoused via about 300 food distribution sites around San Diego County. “There are many faces of hunger,” says Katie Garret, Feeding San Diego's Director of Supply Chain, who represented the organization on this episode. “It can be your neighbor, a coworker, a kid your child goes to school with, seniors on fixed incomes living in rural towns, military families, and veterans. Hunger can affect anyone.” Garret, who in a past life was once a zookeeper at a zoo in Greece and is an accomplished horseback rider, has been with the organization for over six years and was a shortlisted nominee of the Food Chain Global Youth Champion Award in 2022. She's responsible for figuring out the logistics of all the aforementioned, which is no small task considering the numbers involved. One of the biggest misconceptions about food rescue and re-distribution, Garret says, is that people assume the food collected is expired or somehow lesser quality. “Our goal is to make food as accessible as possible,” she says. “And not just any food, but edible and nutritious food. Want to make sure that what we're providing is really high-quality and good for people to eat.” She adds that the food they collect is merely surplus, meaning it is still perfectly edible and within sell and use-by dates. A good example she gives is supermarket bread: it's baked fresh every day, but not every loaf will sell, and they are required to throw it out at the end of the day. It's still in perfect, fresh condition, of course. But now it's become surplus. That's where Feeding San Diego comes in, to give just one example of what they do and the types of logistics Garret manages. In addition to solving local hunger issues (one can dream), we also talked about local food news. Donut Bar opened its augmented reality donut experience on Columbia Street near the waterfront (and SDM HQ), Anime's Tara Monsod is a finalist for the James Beard Foundation's Best Chef, California award (the first from San Diego to get this far, ever!), and Shorebird Restaurant, which has outposts in Newport Beach, Palm Desert, and Sedona under the WildThyme Restaurant Group umbrella, will open in Seaport Village some time in 2024.
Chef Rob Connoley and Normandy High School senior Alex Belton are a dynamic culinary duo, aspiring toward major wins this June. The Bulrush chef-owner was named a Best Chef finalist for the 2024 James Beard Foundation Awards earlier this month, while Belton earned her spot in a national culinary competition after securing regional and state wins this year.
Sujan Sarkar is one of two Chicago chefs who are finalists for this year's James Beard award for Best Chef in the Great Lakes Region. In this episode, host David Manilow talks with Sarkar about the Indian dining scene in the city, what it's been like to cook all over the world and where he likes to dine out. Plus, Manilow talks with chef Sarkar about how he created his hit restaurant Indienne and what inspired his new spot on the near West Side, Swadesi Cafe.
Globally recognized Executive Chef, consultant, and author, Doug McNish, began his amazing career when he was 15 years old. Decades later, after winning numerous accolades and awards, Doug yearned to come to know his true self. When he arrived in Petaluma to do the Hoffman Process in 2023, his highest intention was to find out who he truly is. Doug's journey is a story of the transformative power of self-love, determination, and persistence we find within when we are serious about making changes in our lives. Once weighed down by insecurities and unhealthy habits, in his darkest moments, Doug found solace in food and substances, leading to a struggle with obesity and addiction. Even though he didn't know where it would take him, Doug was serious about changing his life. His work before, at, and after the Process has led him to a place of strength, sobriety, and unwavering self-acceptance. Doug shares, "No matter how far we've strayed from our true selves, redemption is always within reach. With courage, self-love, and a willingness to change, we can rewrite our stories and emerge stronger, happier, and more authentic. We are worthy of a life filled with joy, purpose, and fulfillment." Content Warning: Please note that this episode mentions childhood traumatic experiences, addictions, and disordered eating. It is marked explicit for a few f-bombs. It might not be suitable for all listeners. More about Doug McNish: Doug McNish began honing his skills at the age of 15, quickly learning all the intricacies of the food service industry. Adept in his field, by the age of 20, Doug knew that he needed to make a change after watching footage of a slaughterhouse. He went vegetarian, and months later adopted a fully vegan lifestyle. He positioned himself as a pioneer in the vegan food movement, courageously aligning his career path with his morals at a time when veganism was relatively unknown. Since then, Doug has become a globally recognized Executive Chef, consultant, and author. He's been featured on national and international television, regularly consults, inspires, and educates international audiences, and has authored multiple cookbooks. His bestselling Eat Raw, Eat Well, won a Gourmand Award for the Best Vegetarian Cookbook in the world. Raw, Quick, Delicious, Vegan Everyday, and Comfort Food Recipes for a Vegan Lifestyle all won the Gourmand Award for Best Vegan Cookbook in the World. In 2017, Now Magazine's Reader's Choice Awards awarded Doug the title of Best Chef in the City in his hometown of Toronto, Ontario. As a pioneer in the vegan movement, Doug's work has helped make vegan cuisine go mainstream, devoting himself to his vocation and activism in the name of ethics, health, and the environment. Follow Doug on Twitter, Instagram, YouTube, and Facebook. As mentioned in this episode: Jamie Oliver Gordon Ramsey Kimberly Carroll Scooter Braun Jay Shetty Eckhart Tolle
So many first-time ingredients to spice up the episode we've whipped up this week: Our FIRST guest from the CULINARY arts... Our FIRST guest co-host who is also an artist in the art form o' the day... and our FIRST guest who has brought along his MOM! A melange of new flavors baked into this week's conversation with 2024 Top Chef-testant CHEF VALENTINE HOWELL, JR, and his mother, STEPHANIE JOACINE, at whose side Val first came to know and love the art and science of food. And because there are never truly too many cooks in the kitchen, we are thrilled to be joined by guest co-host LINDSAY CHRISTIANS, a full-time food editor and arts writer at The Capital Times in Madison, Wisconsin. Bon appetit! BIOS: Born and raised in Boston, VALENTINE HOWELL, JR. was drawn to the magic of hospitality and food as far back as he can remember. Officially starting his culinary education at Madison Park Technical Vocational High School and graduating from Newbury College with a B.S. in hotel, restaurant and hospitality management, he continues to be inspired by food, art, and his love for culture, travel and the people around him. With over two decades of experience working behind the line in some of Boston's most notable kitchens, Valentine's path has led to experiences working alongside culinary royalty such as Lydia Shire, shaping how he approaches cooking and expanding his culinary acumen. A James Beard Award finalist for Best Chef in the Northeast in 2023, every kitchen has imparted diverse knowledge to Valentine's repertoire. Highlighting local produce and other various cultural and local ingredients, Valentine is currently focusing on hosting pop-ups to promote his international food concept, Black Cat Eatery, which consists of tacos, shared plates of Caribbean, Afro-Latin, and Latin street foods, and dishes with his creative take. Chef Val is currently the head chef at Lingo, the in-headquarter restaurant and bar at EF Education First in Cambridge, MA, which is enjoyed by EF employees and guests. Chef Valentine's official Instagram handle is: @_valentino_86 Bravo's Top Chef official Instagram handle is: @bravotopchef LINDSAY CHRISTIANS (she/hers) is a full-time food editor and arts writer at The Capital Times in Madison, Wisconsin. She is the host and producer of The Corner Table, a podcast about food and drink in Madison, and a monthly video series called Cooking with the Cap Times featuring local chefs. She is the author of “Madison Chefs: Stories of Food, Farms and People” (UW Press, 2021) and "The Osteria Papavero Cookbook" (Little Creek Press, 2023) with Francesco Mangano. Lindsay earned a BA in journalism from Michigan State University and a master's degree in theatre research from the University of Wisconsin-Madison. She served as a judge for Wisconsin's high school musical theater awards program, The Jerry Awards, for 14 years. She also founded the Student Critics Program at Overture Center for the Arts and ran it every season from 2009-2020. Lindsay is a member of the American Theatre Critics and Journalists Association and the International Association of Culinary Professionals. lindsaychristians.com
Welcome to this week's Flavors of Northwest Arkansas Podcast, where we sit down with James Beard Award Semifinalist for Best Chef of the South, Matt Cooper of Conifer. The son of a Methodist Minister and a food technologist, he lived in 30 different places in Arkansas before heading off to culinary school in the Pacific Northwest. After working there for a while, he moved back to Little Rock to help open a restaurant before coming to NWA to help ramp up the hospitality arm of the Ropeswing Group, before opening his own place. In this episode, he talks about what he learned coming up through the profession and what he learned not to do after tough experiences. He also details Conifer's sustainability model and speaking of that, he has BREAKING NEWS about what's next for them. Also, we're debuting a new segment to help you frustrated home cooks, like my Dad.
Today on our episode #379 of All in the Industry®, Shari Bayer is on-location in NYC with Max Natmessnig and Marco Prins, the newly appointed executive chefs at world renowned restaurant, Chef's Table at Brooklyn Fare, in Manhattan's Hell's Kitchen neighborhood. Max and Marco previously worked together at Chef's Table earlier in their careers, and now bring their deep culinary experience and expertise from working in Michelin-starred restaurants around the world. Raised in Austria, Max most recently led the two-Michelin-starred restaurant Alois in Munich, where he was also named one of Germany's 50 Best Chefs, and prior worked at award winning restaurants like Rote Wand and Steirereck in Austria, The Nomad in New York, and L'Auberge de l'Ile in France. Originally from Holland, Marco previously served as executive chef at Ukiyo in New York, which was awarded a Michelin-star under his tenure and multiple 3-Michelin-star restaurants in Europe, including Parkheuvel and Oud Sluis in the Netherlands and Zilte in Belgium. Today's show also features Shari's PR tip to be adaptable; Industry News on the 2024 restaurant selections for The MICHELIN Guide Great Britain and Ireland; and Shari's Solo Dining experience at Ember at the We-Ko-Pa Casino Resort in Arizona, led by chef Richard Pelz, who is one of Shari's former Bayer PR clients from over 15 years ago with his restaurant Goblin Market in NYC. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook**Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
Christine Ha, an award-winning blind chef and restauranteur, shares her experience grappling with neuromyelitis optica spectrum disorder (NMOSD). Facing relapses with the inability to walk and feed herself that challenged her independence, she leaned on the support from family and friends. As she lost her sight due to optic neuritis in both eyes, Ms. Ha had to embark on a journey of rediscovery in the kitchen, starting with the fundamentals. Winning MasterChef Season 3 marked a turning point, propelling her culinary career forward despite the obstacles posed by her disability. NMOSD is an autoimmune disease in which an antibody attacks water channels on astrocyte cells in the optic nerves, spinal cord and sometimes the brain. Attacks or relapses can be devastating and incomplete recovery from attacks is typical. Like Ms. Ha, some people living with the condition can be misdiagnosed with multiple sclerosis. A blood test for the aquaporin-4 antibody is key to getting diagnosed correctly early. Since 2019, highly effective treatment options have been FDA-approved that reduce relapses by 77-94%. Barry Singer MD, Director of The MS Center for Innovations in Care, interviews: Christine Ha, "The Blind Cook". Her first cookbook, Recipes from My Home Kitchen, was a New York Times best-seller. Ms. Ha's first restaurant in Houston, The Blind Goat, was named a semi-finalist for 2020 Best New Restaurant in America by the James Beard Foundation. She was also named a James Beard finalist for Best Chef in Texas in 2022. Michael Levy MD PhD, Associate Professor at Harvard Medical School and Director of the Neuroimmunology Clinic and Research Laboratory
Thanksgiving episode one of two! In this episode — previously aired a year ago — Nigella Lawson, Tom Colicchio, Stephen Satterfield, and Sheldon Simeon talk to Mark and Kate about Thanksgiving as a Brit (Lawson), the absolute BEST way to cook your turkey (Colicchio), whether Thanksgiving is worth defending (Satterfield), and whether turkey is devil's meat (Simeon).View this episode's recipe and show notes here: https://www.bittmanproject.com/p/thanksgiving-podSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.
Dave and Chris discuss tipping etiquette, including Chris's not-at-all-shameful “college bar tip” situation, before giving a rundown on creating the Ultimate Chef, taking multiple elements of being a chef and highlighting the best. Finally, Euno joins the pod to introduce a new game: the Best, Most Essential, Hottest, Sexiest, Crispiest, Juiciest, Must-Try Restaurant Guide, a.k.a. Restaurant Next Door. Host: Dave Chang & Chris Ying Guest: Euno Lee Producer: Victoria Valencia, Cory McConnell, Gabi Marler, Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices
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