Podcasts about Bistro

A look at the upcoming comics, a look behind the lore, and how Mr. Bistro came to be! We interview Bistro from Plaid Hat Games discussing writing, the comics, and what books he enjoys!Summoner Wars Discord:⁠⁠⁠⁠⁠⁠⁠⁠⁠https://discord.gg/D8Bb4Xxzmj⁠⁠⁠⁠⁠⁠⁠⁠⁠ Summoner Wars and the Summoner Wars logo are trademarks of Plaid Hat Games. The Discard for Magic logo was designed by Lark.

Michigan native Carrie Solomon talks about moving from the Midwest to Paris, her unconventional path into the French culinary scene and how returning to the kitchen led her to open a neighbourhood bistro while rebuilding her life after personal loss.See omnystudio.com/listener for privacy information.

This week on the Long Island Tea Podcast, Sharon and Stacy recorded remotely as the 2026 Blizzard swept across the region, bringing snow, wind, and a reminder of just how resilient Long Islanders truly are. While we may have been out of the studio, we're bringing you a shorter episode filled with powerful community stories—and we'll be back in studio next week.From neighbors helping neighbors to meaningful reflections and can't-miss weekend plans, here's what's brewing across the Island.#ShowUsYourLongIslanderThe 2026 BlizzardThis week, we're spotlighting the 2026 Blizzard as our Long Islander, recognizing the neighbors, first responders, and local businesses who stepped up and supported one another through the storm.#LongIslandLifeLong Islanders Reflect on Jesse Jackson's Legacy of Hope, Unity, and ProgressAs the nation honors Jesse Jackson, Long Islanders are reflecting on how his message of unity, equality, and civic engagement continues to influence leaders and communities across the region.Long Island Community Shows Its Heart for Young Neighbor in NeedResidents gathered in Rocky Point for a blood drive supporting 8-year-old Jackson Wyner, demonstrating once again how Long Islanders rally around their own in times of need.#ChariTEASpay-Ghetti Dinner Returns to Support Lifesaving Programs at Southampton Animal ShelterThe Southampton Animal Shelter Foundation is hosting its annual Spay-Ghetti Dinner on March 7th from 6:00–9:00 PM at the Southampton Inn, with proceeds benefiting its Trap, Neuter, Return program and other lifesaving initiatives.Tickets are $40 in advance, $50 at the door, and $20 for children 12 and under, and are available at SASF.org under the Events section.#ThisWeekendOnLongIslandFriday, February 27thBoozy Brunch at Curry Club at SaGhar (All Weekend)Create Your Own Blend at RGNY VineyardHappy Hour at Bayberry, Blackstone Steakhouse, and Ruta OaxacaWinterfest at Bistro 72 with Hotel Indigo East EndSaturday, February 28thJazz Legends A to Z with Kahlil Kwame Bell & Ensemble at the Long Island MuseumMusicART Event with ARDT Gallery at Southampton InnStony Brook Symphony Orchestra at Staller CenterSaturday & Sunday, February 27th–28thMonty Python's Spamalot at CM Performing Arts CenterFor more events and things to do on Long Island, visit discoverlongisland.com or follow @discoverlongisland on social media.#CelebriTEANo celebrity guest this week—just powerful stories of Long Islanders showing up for one another during the Blizzard and beyond.We'll be back in studio next week with more hot tea from across the Island.Connect With UsInstagram: https://www.instagram.com/longislandteapodcastTikTok: https://www.tiktok.com/@longislandteapodcastYouTube: https://www.youtube.com/@DiscoverLongIslandNYFacebook: https://www.facebook.com/LongIslandTeaPodcastX: https://x.com/liteapodcastEmail: spillthetea@discoverlongisland.comShop: https://shop.discoverlongisland.com Hosted on Acast. See acast.com/privacy for more information.

On today's podcast I chatted with well known and much loved Pam Kelly, who has been a Head Chef in Cork city for over 20 years. Her early years were spent in a one bed flat in The LIberties in Dublin and then the family moved to the total opposite, a huge house in the country in Ballinasloe. The hospitality industry was in the family blood, so her career choice was no surprise even though at a very early stage Pam had a notion that she might like to become a nun until she discovered other interests including a love for heavy metal! We chatted about her early life, alcoholism in the family, the crazy but wonderful world of food, her favourite places to eat and her next career steps. She has worked as Head Chef in Cork in popular restaurants including Harvey's Bistro, Nash 19, Perry Street, Market Lane and The Farm Gate, and each of them comes with their own stories. Enjoy the Show   Podcast Production by Greg Canty Greg's blog Greg on Twitter  Greg on LinkedIn Email Greg with feedback or suggested guests: greg@fuzion.ie

February 24, 2026 - Dale Colee joined Byers & Co to preview Pharmacy Facts with Friends that will feature Dine & Decide and a new menu at Bistro 537, and to talk about pharmaceutical shortages. Listen to the podcast now!See omnystudio.com/listener for privacy information.

also, vince's loud snoring is keeping Carolyn up & our supermarket bagger put our eggs at the bottom of our parcel

KCBS Radio's Foodie Chap Liam Mayclem speaks with Chefs Evan and Sarah Rich of RT Bistro about their newest restaurant featuring bistro vibes with a local twist.

Sterrenchef Lars Scharp over zijn net geopende bistro in Badhoevedorp by Haarlem105

LIVE@ Café 195 Bistro by DJ Smallie

Exclusive Live House Set recorded in Boracay Phillipines

In dieser Episode ist Koral Elci zu Gast – Koch, Gastronom, Unternehmer, Designer und vor allem Gründer von Kitchen Guerilla. Koral nimmt uns mit an den Anfang seiner kulinarischen Reise: in seine Kindheit in der Türkei, wo seine Eltern ein Restaurant führten und Essen für ihn früh zum Mittelpunkt wurde. Er erzählt von dem Moment, der alles veränderte – als er als 7-Jähriger an der Ägäis seinen ersten Oktopus selbst fing und selbst zubereitete. Mit 17 zog es ihn für ein Auslandsjahr nach Argentinien, wo er in einer Bar arbeitete, später folgten Gastrojobs in Hamburg, mit denen er sein Design-Studium finanzierte. Durch all diese Stationen zieht sich ein roter Faden: echtes Gastgebertum, Neugier auf Menschen und die Überzeugung, dass gutes Essen verbindet. Bekannt wurde Koral Elci schließlich mit der kulinarischen Kreativagentur Kitchen Guerilla – durch mobile Kochevents, kreative Pop-ups und außergewöhnliche kulinarische Konzepte abseits klassischer Gastronomie. Immer mit dem Anspruch, Essen neu zu denken und Gemeinschaft zu schaffen. Aus dieser Idee entstand auch Table Dot, die „Kantine der Zukunft“ in der Hamburger Innenstadt: ein öffentlich zugängliches Mittagskonzept, das Schnelligkeit mit hoher Qualität verbindet und durch Kooperationen mit befreundeten Chefs ständig neue Impulse setzt. Außerdem sprechen wir über das Montblanc Haus, in dem Koral das Bistro 149 betreibt – ein Ort, an dem Design, Kulinarik und Genuss aufeinandertreffen. Zum Abschluss entlockt Host Boris Rogosch Koral, wie Hamburg für ihn schmeckt – und welche Restaurants zu seinen persönlichen Favoriten zählen. Links zu dieser Episode: https://www.table-dot.com/ https://www.instagram.com/bistro_149/ https://www.kitchenguerilla.com Werbung - Diese Episode wird unterstützt und präsentiert von: Sailing-Classics: Mit Sailing-Classics auf stilvollen Segelyachten unterwegs – ein Boutique-Hotel auf dem Wasser mit abwechslungsreichen Segelreisen zwischen Mittelmeer und Karibik. Segeln, Sonne, Meer und Genuss pur. Das besondere Highlight: Segelreise rund um Mallorca – mit feinen kulinarischen Akzenten. In Begleitung von Food-Podcaster und Genuss-Experte Boris Rogosch vom 4.7. - 11.7.2026: https://sailing-classics.com/segelreisen/genuss-segeltoern-mallorca/ Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de Podcast-Tipp: Wer nach dieser Folge noch Lust auf Genuss für Ohren und Gaumen hat, sollte in deisen Podcast „Vinyl & Wein – der weinhaltige Musikpodcast“ hineinhören. Dort trifft Host Boris Rogosch auf spannende Gäste aus Musik, Kultur und Kreativszene – unter anderem Max Mutzke, Fynn Kliemann oder Fatih Akin – und verbindet ihre Geschichten und Lieblingsplatten mit ausgewählten Weinen. „Vinyl & Wein“ – Musik, Geschichten und Wein in einem Podcast. https://vinylundwein.podigee.io

Big Rich, TD and Fletch are getting fired up for the Big Game Tailgate happening tomorrow morning at KNB Bistro! We'll be live from 6–10am with awesome food, great prizes and nonstop laughs. Swing by, hang with the crew and kick off game day the right way—we can't wait to see you!

See omnystudio.com/listener for privacy information.

How to help Minnesotans: https://www.standwithminnesota.com/How to find your representatives and tell them to STOP FUNDING ICE: https://www.congress.gov/members/find-your-member___________________Thank you, Devin Sidell and Bonnie Bailey-Reed for sending incredible voice memos in, about the kindness of Nick Offerman, Amy Poehler and more! Such detailed and incredible information. This week, we discuss where the Pawnee/Eagleton park is located, how Leslie feels that she's lost control, and Tom's Bistro may become a reality. Plus Andy deleted scenes, so good. Sources for the episode:Follow Devin Sidell and her project "Love, Danielle"! https://www.instagram.com/devin.sidell/?hl=enBonnie Bailey Reed IMDB: https://www.imdb.com/name/nm0047541/Mike Schur's Favorite Names: https://variety.com/2015/tv/spotlight/mike-schurs-10-favorite-parks-and-recreation-character-names-1201403320/National Parks: https://npshistory.com/brochures/criteria-parklands-2005.pdf#:~:text=To%20be%20eligible%20for%20favorable%20consideration%20as,by%20some%20other%20governmental%20agency%20or%20byState Park VS National Park: https://vamonosoutside.org/es/whats-the-difference-between-a-national-forest-and-state-park/Yvans Jourdain (Councilman Howser): https://podcasts.apple.com/us/podcast/re-share-our-conversation-with-yvans-jourdain/id1551856074?i=1000673391520Support the showRate and review us on Apple Podcasts!Follow us @parkpalspodcast on Instagram! Or email us at parkpalspodcast@gmail.com

Today's agenda! -Amazing voice memos from Josh Breeding (our vegan restaurant store owner from the Anniversaries episode)- Amber Friendly (our reporter who has Mike Schur's favorite character name)- Requirements for state parks vs national parks-We discuss how in the heck Leslie could leave the Parks department behind! -The origin of Tom's Bistro! Sources:Jen Statsky interview: https://ministryofpopculture.substack.com/p/hacks-co-creator-jen-statsky-on-gettingState Parks Vs National Parks:https://vamonosoutside.org/es/whats-the-difference-between-a-national-forest-and-state-park/https://www.publiclands.com/blog/a/americas-next-national-parks#:~:text=There%20are%20a%20few%20different,leveled%2Dup%20via%20Congressional%20vote.Mike Schur's fav character name: https://variety.com/2015/tv/spotlight/mike-schurs-10-favorite-parks-and-recreation-character-names-1201403320/Good Hang w/Amy Poehler: https://podcasts.apple.com/us/podcast/good-hang-with-amy-poehler/id1795483480Dig - New Mike Schur and Amy Poehler Show: https://www.imdb.com/title/tt36843594/Loved One by Aisha Muharrar: https://www.barnesandnoble.com/w/loved-one-aisha-muharrar/1146546133Lauren Shaw Stunt Lady! https://www.instagram.com/iamlaurenshaw/?hl=enJosh Breeding's Band The Megas! https://www.youtube.com/user/theMegasSupport the showRate and review us on Apple Podcasts!Follow us @parkpalspodcast on Instagram! Or email us at parkpalspodcast@gmail.com

Join us for a vibrant, art-filled afternoon as The Brooklyn Café Midday Show goes LIVE from La Mesa! This special broadcast features the inspiring Dana Sardano, visionary artist and founder of The Ubuntu Fish Gallery.Dive into conversations about creativity, community, and the power of artistic self-expression as Dana shares her journey from educator to full-time artist and entrepreneur. Expect artistic insights, laughter, live interaction, and the unmistakable energy of The Brooklyn Cafe crew as they bring the airwaves to life from one of the most exciting local venues around.

My Wife Said She Was Buying Groceries. I Followed Her To A Candlelit Bistro—with Another ManBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

Pinguine können nicht fliegen, aber sie stehlen trotzdem allen die Show! Von Skipper bis Private: Diese schwarz‑weißen Ausnahmevögel brechen wirklich jede Vogelregel. Fabian & Martin geben ihr Bestes, cool zu bleiben, während Naturfotograf Chris Kaula spannende Einblicke in die Forschung zu dieser einmaligen Vogelfamilie liefert. Anziehen, Kopfhörer auf und abtauchen in eine Podcastfolge mit Frack! Diese Folge wird unterstützt von Rapunzel

My Wife Said She Was Buying Groceries. I Followed Her To A Candlelit Bistro—with Another ManBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

In this week's Roaming St. Louis segment, KMOX host Scott Jagow visits Bistro la Floraison in Clayton, chatting with head chef Nick Steidle-Land about the food, the concept and ambience.

The letter sent to the FTC by Sen. Warren and other lawmakers urging an investigation, but Trump has taken control of the agency. The Starving Artists Bistro is back and open for business. The Fresno staple reopened on Jan. 13 under new ownership after a surprise closure in September 2024 with a “new look, new menu, and a whole new vibe.” Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Jane Dutton, standing in for Relebogile Mabotja, speaks to Ofentse Morake, Food & Beverage Manager at The Maslow Hotel Sandton, about the newly launched menu at Lacuna Bistro. Inspired by Sandton’s status as South Africa’s financial hub and cultural melting pot, the menu offers a refined yet accessible Mediterranean cuisine with a distinctive local twist. Tags: 702, 702 Afternoon, Talk radio, The Maslow, Hotel, Lacuna Bistro, Menu, Food, Cuisine, South Africa, Mediterranean, Jane Dutton, Relebogile Mabotja 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

Join us as we sit down with Clare Hussain owner of Runa Bistro in New Paltz, to explore her inspiring path from growing up in Bangladesh to becoming a celebrated restaurateur. Clare shares how family traditions, a love for hospitality, and experiences across Dublin, Baltimore, and New York City shaped her culinary vision. Discover the stories behind her passion for food, the influences, and what makes Runa Bistro a unique dining destination in the Hudson Valley.

Welcome to the End-of-Year Special of the Flavors of Northwest Arkansas podcast!! Juuuuuust when you thought there wouldn't be a podcast today (amirite?!?!). It's been a series of technical snafus the past few days, but it's finally done! In this End-of-Year Special, we picked out some of our favorite stories of the year. We couldn't do them all, because the episode would be too long and consequently, I found out that I didn't have enough storage to make the episode any longer anyway. We didn't include Food News in this episode, either. I didn't want to make it a focus of the episode, but some news came down that we couldn't just put off. I got word that Black Apple Hard Cider will be closing their taproom for good after today. That's right, the last day will be today, December 31, 2025. Get out there if you can! Fridha's Mexican Kitchen and Mezcal officially closed their doors for good last night (12/30). They'll transition into a catering business, mobile bartenders and event space. Jaclyn's Kitchen announced today that they'll be opening at their new location at Prairie Creek Marina on March 1. Black Crown Social closed their doors, and it's for an exciting reason. They're growing and they're moving to a bigger spot. It's currently under construction. No word on where the spot is or when it will open We round out 2025 with stories from Junto, MJs Pizzeria, San Miguel Mexican Grill, Lasang Pinoy, Marsouls, Sassafras Winery, The Odd Soul, Pizzeria Ruby, KYYA, The River Grille, Eleven at Crystal Bridges, The Stonebreaker, Erin Rowe, The Venesian Inn, The Hive, Leverett Lounge, Heirloom at the 1907, The Wooden Spoon, Menya Kitakara, New Province, Goat Lab, Bocca, R.G. Mason & Carson Apple Brandy, Chefs Matthew Cooper and Rafael Rios, Dot's Hot Chicken, Uptown Kitchen & Taphouse, Atlas the Restaurant, Onyx Coffee Lab, Casa Alejo, Bistro 16, Bentonville Brewing Company, UA Football player and pitmaster Cam Ball, Kilroy Public House, Rendezvous Junction, Callisto, Nosh Nola, Geraldi's & Pizza Navona, Baked by Kori, Mockingbird Kitchen, Bloom Cheese Collective and Archie's Sandwichery. Available on YouTube and wherever you listen to podcasts. Happy New Year!

PJ chats with Jonathan O'Connor on serving Cork's best breakfasts and keeping spirits high in the busy season Hosted on Acast. See acast.com/privacy for more information.

Henry's Bistro are looking out for people once again this Christmas. The gang there will be cooking festive dinners for the homeless, elderly locals, and public service workers in the county town this Christmas Day. On Wednesday's Christmas Eve Morning Focus, Alan Morrissey spoke with Elizabeth MacNamara, of Henry's Bistro Photo (c) Henry's Bistro via Facebook

If you've ever be on a backcountry hunting trip or spent a few days just doing some off grid camping you know that commercial freeze dried meals are food but they aren't even close to what you'd make at home and although they won't leave you starving they can leave you wishing for a little more. So in steps Don Goode and Backcountry Bistro, small batch freeze dried meals made to be enjoyed not stored for decades, food you actually want to eat and servings that will have your buddies asking for a bite. Backcountry Bistro- https://backcountrybistro.com/Hazmore Outdoor Products- https://hazmore.net/Use Code UPO15 at checkout for 15% off your next order!HangFree- https://hangfree.co/ Use code UPO10 at checkout for 10% off your next order!Water Feather Boats- https://waterfeathers.com/ Find a Dealer Near YouDayton Archers Club- https://daytonaarchersinc.com/ Mention UPO and get 10% off your membershipBecome a Patron- https://www.patreon.com/user?u=45295718UPO Gear & Such- https://uponation.co/ UPO Social Media- https://linktr.ee/underpressureoutdoors

Yamah Sado-zai and Chris Ahmanstan join Henry in studio to talk about their restaurants Spicy Feta and Ariana Bistro. Yamah talks about his roots in Afghani food, how his family supported him when he was starting out and where the idea to get into the restaurant industry came from. Henry asks about the number one thing that triggered Yamah in moving from struggle to prosperousness. Henry shares how he found Ariana Bistro and how he fell in love with the food. Yamah and Chris discuss the merits of their locations and the energy they create in their space. They dig into how Spicy Feta was born and what about their food separates them from their kabob competitors.

The Frank and Jill Show 12-11-25: Oceano Bistro - Steve Moehrle UMSL by

Tracy's ex lurks on her front step offering her fried chicken. Martina scrambles to manage an STD situation but medication mix ups cause trouble for Ripper. The girls stage an intervention with Jon Angus and Tracy ends up scraping a Peahen off the side of the road… Sin. VIDEO VERSION: TPB+ for MERCH, TOUR DATES, and MORE, visit www.tracyandmartina.com

Live Recorded Set from VirtualDJ Radio ClubZone

A 444 gondozásában megjelent A kínai konyha kultúrtörténete könyvbemutatóján Vida Kata gasztroblogger beszélgetett Keve Márton kreatív séffel és Bede Mártonnal, a 444 újságírójával, többek közt arról, hogyan változott Budapesten a kínai gasztronómiai felhozatal, és mik a legizgalmasabb helyek most. Beszéltünk a legfontosabb hozzávalókról, hogy mit kell vásárolni egy alaprecepthez, és főleg miért érdemes kínait enni. 1:32 – Első találkozások a kínai konyhával, vértofu, babcsíra és licsi.12:47 – A kis kínai kifőzdék egyhangú kínálata, és hogyan változott ez az elmúlt évtizedekben.21:07 – A kínai konyha nemzetközi sajátosságai.24:46 – Mitől különleges Fuchsia Dunlop és A kínai konyha kultúrtörténete című könyve?30:12 – Az ezerarcú kínai konyha és a régiós sajátosságok.39:22 – Az ételhez való elképesztő több ezeréves viszony.45:03 – Alapanyag-bemutató: kínai padlizsán, szársaláta, fokhagymaszár, szecsuáni bors, csilis babpaszta és társaik.1:04:07 – Hol érdemes Budapesten most jó kínait enni?1:12:57 – Mit tanulhatunk a kínai konyhától? Az adásban említett linkek: Bede Márton interjúja a szerzőnővel. A könyv kapcsán podcastbeszélgetés Lu Boennel, a 101 étteremcsoport (101 Bistro, 101 Tigris, 101 Neo) alapító tulajdonosával. Séfek nézik a tésztakészítést. 63 Chinese Cuisines: the Complete Guide A kínai konyha kultúrtörténete megvásárolható a 444 webshopjában, a könyv előszava itt érhető el. See omnystudio.com/listener for privacy information.

Hosted by David and Nycci Nellis. On today's show:· The SNAP mess created during the recent government shutdown threatened 40 million Americans – among them, 16 million kids – with the loss of desperately needed funding for food. Food they count on for survival. Hunger across America – and across the DC area – remains a challenge. Radha Muthiah is the president and CEO of the Capital Area Food Bank. She joins us for an update on the ongoing problem; · Former White House pastry chef Susan Limb is co-owner of the Praline Bakery & Bistro in Bethesda and at The Wharf. She's celebrating Praline's 20th anniversary in April -- and we're going to do the run-up celebration today; · Greg Engert – globally famous partner and beer director at NRG – on ways to give during the holidays; · Chris Powers, partner/owner at the Juneberry Garage, a tavern-style bar and restaurant in The Parks at Walter Reed; · Eric Lawson, director of food and beverage for the Singing Tiger, the new restaurant and bar recently opened in the lower level of the Hotel Nell in the Union Market District.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Emilia reviewed a place that was visited by Gordon Ramsay.See omnystudio.com/listener for privacy information.

Jen and Frank review their first visit to Sebastian's Bistro at Disney's Caribbean Beach Resort. ***

Podcastunkban Vida Kata pszichológus, gasztroblogger beszélgetett Lu Boennel, a 101 étteremcsoport alapító tulajdonosával gyerekkoráról, a Ramenka és a 101 Bistro alapításáról, és arról, hogy mitől lesz autentikus egy kínai étel. A kínai konya kultúrtörténete megvásárolható a 444 webshopjában. Vida Kata ideje nagy részében tanácsadó szakpszichológusként és traumaterapeutakánt dolgozik, emellett a Babramegy blogot írja, valamint a 12 részes, Podkoszt című gasztronómiai podcast sorozatot vitte itt a 444 felületén. Leginkább a gasztronómia és annak társadalomtudományi határterületei foglalkoztatják. Utóbbi években a helyi és szezonális zöldségekből való főzés érdekli, 2020 decemberében jelent meg az első ilyen témájú szakácskönyve Idei, hazai, zöld címmel. Lu Boen a 101 étteremcsoport (101 Bistro, 101 Tigris, 101 Neo) alapító tulajdonosával beszélgettek a most megjelent A kínai konyha kultúrtörténete című könyv kapcsán a kínai konyháról. 0:34 tiencsini gyökerek, gyerekkori hot-pot ízek, a főzelék kultúrsokkja 13:50 Ramenka, az egyik első belvárosi ramenező megnyitása 16:10 éles kanyarral visszatérés Kínába, a kürtöskalács kudarca 21:15 tajvani étterem nyitásának ötlete 27:27 van-e egyáltalán olyan, hogy “kínai konyha” 31:45 a kínai kulturális forradalom hatása a gasztronómiára 34:12 mitől különleges Fuchsia Dunlop A kínai konyha kultúrtörténete könyve 37:40 az olcsó kis kínai büfék egyhangú kínálatának okai, Erős Pista és baracklekvár 44:50 mit jelent az, hogy egy étterem “autentikus” 55:10 mit tanulhatunk a kínai konyhából? See omnystudio.com/listener for privacy information.

This week on The LA Food Podcast, Luca welcomes back Nancy DaSilva, co-host of Compliments to the Chef, certified New Yorker, and our official ambassador from LA's louder, older, and more globally hyped culinary sibling: New York City.We kick things off with a Thanksgiving ice-breaker before diving straight into the State of Dining in NYC. Is the vibe doom, boom, or mellow in-between? Nancy walks us through the restaurant openings shaping 2025, the spots she loves, the ones that let her down, and the trends taking over New York—while we compare them to LA's little-gem-salad, Bub-and-Grandma's-bread era.We also get into the NY food-media moment: the new critics at The New York Times, the rise of Feed Me and J. Lee's podcast, and what it means for how diners discover restaurants. Then it's Michelin time—what shocked Nancy in the 2025 Guide, how New Yorkers actually use it, and how it stacks up to LA's still-evolving Michelin culture.From impossible New York reservations to Blackbird's traction on both coasts, we break down how people are actually eating, booking and talking about restaurants right now. And yes, Nancy finally answers the question every Angeleno secretly wants to know: In 2025, does New York respect LA dining?Then we close with a special Chef's Kiss / Big Miss lightning round featuring:• turkey prices soaring 70%• Meadow Lane, NYC's new luxury-grocery fever dream• the rise of $945 caviar advent calendars• Bukayo Saka's deranged childhood breakfastIf you love restaurant culture, food media, LA vs NY banter, or just need a Thanksgiving distraction, this one is for you.

  Planning a stay at Disney's Caribbean Beach Resort? In this episode, we're breaking down everything you need to know — from Skyliner access and room locations to the pools, dining, and whether this big, tropical resort is actually the right fit for your family. We'll cover: • The best room locations (and which villages are most convenient) • Skyliner transportation — why it's a game changer • Caribbean Beach dining, including Sebastian's Bistro & Banana Cabana • The pool areas and activities • Pros, cons, and who this resort is perfect for

Lebanese cuisine is all about slowing down, gathering with friends and family and taking your time to enjoy a meal. "I have a clock that doesn't move in the restaurant," said chef George Noujaim. He's the owner of Noujaim's Bistro in Winstead, Connecticut. Noujaim is one of two Lebanese chef-owners we’ll hear from today, who are teaching their customer base to slow down. With gathering in mind, we’ll also listen back to our conversation with cook and author Samin Nosrat. Her new book is “Good Things: Recipes and Rituals to Share with People You Love.” GUESTS: Samin Nosrat: cook, teacher and author of “Salt, Fat, Acid, Heat” and “Good Things: Recipes and Rituals to Share with People You Love" Reem Hadir: chef and founder of Lebnani Mediterranean Kitchen and Bar in Watertown George Noujaim: chef owner of Noujaim’s Mediterranean Cuisine in Winsted Tess Terrible: Senior Producer of Where We Live Where We Live is available on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

This podcast covers episodes 11,723 to 11,728. Theo manufactures tension between Todd and George by ensuring he's late and hungover for a very important funeral. Sally jumps to conclusions when she sees Trisha at the Bistro with a much younger man. Kit officially moves in with Sarah while Brody interrupts the housewarming party. Maggie treats Eva to a pampering session while Daniel starts ironing his cardigans after he meets Megan. David and Shona continue to disagree about the best way to proceed with the pregnancy. Roy reveals that he has built a small collection of prisoner pen pals. Carla is taken to the police station to discuss an allegation of fraud and jumps to conclusions about the source of the claims. Kev is sick of picking up Abi's slack regarding Alfie's care and starts dishing out custody threats. Tracy can take a punch. Kirk's podcasting. No one wants to play poker.

BUY OUR MERCH HEREJoin the mail bag by leaving a voicemail at: 908-67-9999-3Our personal Instagrams:SoboChomikJimmyJordanWelcome back to The Garden State, the only NJ podcast that gives you all the news you need to know this week. Thanks for tuning in once again and for supporting the podcast. If you're enjoying the show, make sure to leave us a review! We love reading those!Follow us on all our socials to keep up to date with that and everything else happening. https://linktr.ee/thegardenstate

Wil and Nicholas open by talking about “flowing like water” and how that mindset shows up in hospitality: staying adaptable, humble, and open. Nicholas traces his path from teaching skiing to unexpectedly building a career in enterprise software and QA with major pharma and tech companies, then starting a nonprofit, and finally helping open Feast Bistro in Bozeman. He describes the harsh reality of the first two years at Feast: the gap between fantasy and the P&L, mispriced menus, long hours, financial strain, and the grit required to survive COVID. What kept them afloat was humility, constant feedback from guests, and a deep belief that hospitality is about service, not ego.Those struggles led him to create Check This Out, a simple SMS-driven retention and word-of-mouth platform built first for Feast. Traditional marketing (direct mail, email, social) felt like guesswork because he couldn't track what actually drove revenue or distinguish new from returning guests. By counting every mailer and transcribing every comment card, he discovered that over 80% of guests came because someone they knew recommended Feast. That insight became the backbone of Check This Out: use SMS to bring guests back more often and amplify referrals with trackable, time-bound offers that clearly show who is driving traffic and sales. Throughout the episode, Nicholas emphasizes the same core ideas he's lived by: hospitality as service, learning over knowing, capital-efficient building, and using simple tools that actually work.10 Key Takeaways Hospitality is a gateway industry.Nicholas entered it through ski instruction and serving tables, learning empathy and customer focus, skills that shaped everything he's done since. Boredom fuels creativity.Long, quiet Vermont summers sparked the imagination that later helped him pivot careers and eventually become an entrepreneur. An unlikely path to restaurateur.Years in software QA taught him how to build systems that solve real user problems, experience that later informed Feast and Check This Out. Most pro formas are fantasy.Reality hits fast in restaurants: labor, food cost, pricing, and traffic rarely match projections, and the P&L forces honesty. Underpricing is a common early mistake.Feast discovered they were charging too little and had to adjust based on real customer behavior and feedback. Equity builds commitment.Giving chefs, GMs, and key partners skin in the game helped Feast survive the hardest stretches and come out stronger. Listening is everything.Nicholas embraces Kaizen and Deming's cycle: feedback from guests and staff only matters if you act on it without ego. Word-of-mouth is the true growth engine.His analysis showed 80%+ of guests came through personal recommendations, far more than any ad channel. SMS outperforms email and social.Near-100% open rates and fast response times mean campaigns drive real, trackable revenue, something other channels can't match. Check This Out delivers “butts in seats.”Restaurants use it to send compelling texts and let guests forward offers to friends, giving operators clear attribution and measurable ROI instead of guesswork.

In this newscast: University of Alaska President Pat Pitney will retire this spring; After a decade of serving Juneau a range of fresh food and diverse flavors, a beloved local restaurant is closing its doors later this month. Zerelda's Bistro was started by a couple who love food almost as much as they love each other; Powerful solar storms brought a dazzling light show to the skies above the Northern Hemisphere this week. As the Alaska Desk's Shelby Herbert reports, even scientists who have observed the aurora for decades say this storm is something special; A derelict vessel is no longer drifting unmanned in the waters of the Wrangell Narrows, near Petersburg; Nine puppies found seemingly abandoned in a crate at the Fox transfer site in Fairbanks last week were all adopted by new families in a single day

First up, we're recapping all the magic that was the 82nd National Folk Festival, from the music to the food, we're spinning the block for a look back, and a look forward to next year's 83rd National Folk Festival, then we're off to Cleveland, MS, Saturday, November 15th, to celebrate farming, food, and culture at Delta Fresh Food's 2025 Harvest & Heritage Festival… All of this before we check out what's happening around your neck of the woods! Stay tuned, buckle up and hold on tight for your Next Stop, Mississippi!"What's Happening Around Your Neck of the Woods" Event Listing:Desi Banks: The Elevation TourLil' Duval @ Johnny T's Bistro & BluesMikeTown Comedy Club Presents: Jalen HintonLate Night with Rita Brent (Holiday Special)The Hunny Hole Flea Market's 1st Annual Toy Drive & Car ShowJasper Wildlife Jamboree & Wild Game Cook OffOle Miss African Drum and Dance Ensemble's (OMADDE) "Rhythms of Hope"International Men's Day 2025Watch this episode on MPB's YouTube Channel: Next Stop MS | National Folk Festival Recap & Delta Fresh Foods: Harvest & Heritage FestivalNext Stop, Mississippi is your #1 on-air source for information about upcoming events and attractions across the state. Get to know the real Mississippi! Each week the show's hosts, Germaine Flood and entertainment attorney Kamel King, highlight well-known and unknown places in Mississippi with the best food, parks, music and arts. Check out our Sipp Events calendar to help plan your next trip! Hosted on Acast. See acast.com/privacy for more information.

Chef David Denis was born and raised in France with a grandmother and mother who both owned restaurants and cafes. David became a chef and ended up in Houston for a private chef gig and stayed. He opened his first restaurant in Houston in 2001, then opened his second restaurant 7 years later. He later became a consultant and finally in 2020 he bought Bistro Five-5-Five with his partners. This year he became the sole owner of the restaurant and will rename it Bistro Mistral. He plans to open at least 4 more restaurants in Houston. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof.   US Foods®. Make running your foodservice operation easier and more efficient with solutions from US Foods®. Utilize a suite of digital tools, like the all-in-one foodservice app MOXē®, and enjoy exclusive access to quality Exclusive Brands products. Learn how partnering with US Foods helps you get more out of your business by visiting www.usfoods.com/expectmore   Restaurant Systems Pro - Lower your prime cost by $1,000, and get paid $1,000 with the Restaurant Systems Pro 30-Day Prime Cost Challenge. If you successfully improve your prime cost by $1,000 or more compared to the same 30-day period last year, Restaurant Systems Pro will pay you $1,000. It's a "reverse guarantee."  Let's make 2026 the year your restaurant thrives. Today's guest recommends: Cerboni Square Pop Menu Restaurant365 Guest contact info:  Instagram: @chefdaviddenis Thanks for listening! Rate the podcast, subscribe, and share! 

Welcome to this week's edition of the Flavors of Northwest Arkansas podcast, I'm John Engleman, thanks for being here! This week, we're at one of the most popular breweries in our area, Rendezvous Junction Brewing Company in Rogers where we're talking with Founder and Owner Mike Peerson and Head Brewer and COO Kenny Warden, but before we get to them?!? (*FOOD NEWS*) Mallory Files of the Ozark Charcuterie and Wine Bar BREAKS NEWS WITH US!! The Cellar on B Street opened last weekend Top Chef NWA took place on Saturday. We'll hear from the winner! Sugar Llama's opened over the weekend in downtown Rogers. We'll hear about their journey! Happy Anniversary to El Rey Bar and Grill and Pleasant Counter! We'll tell you all about Bistro 16's wine dinner and how you can score free tickets! The iconic Herman's Ribhouse is for sale. We'll hear why. The soon-to-open Sestina at the soon-to-open Compton Hotel in the Bentonville Square has named their chef! Sassafras Springs Winery has a gorgeous new spot on their premises The Dumont Creamery opened their doors in Bentonville this weekend Wright's Barbecue's Johnson location is close... VERY close to being done. Mike Peerson didn't start Rendezvous Junction at their current location. In fact, it started at the old Foster's Pint and Plate in Rogers... Of course, Foster's closed and that left them without a home and without folks to drink their beer. Who bought it during that time? We've interviewed them on here, so it won't be a surprise to many of you. In fact, Mike ended up taking one of his employees and now he's the head brewer and COO of the company, Ken Warden, who we'll be talking to as well. Mike and Ken will tell us how they got into beer, the successes and failures, and Mike talks about dying. Yes, he's officially died and been brought back. Some great stories- thanks for being with us here on the Flavors of Northwest Arkansas!

(00:00:00) The Importance of Lighting in Architecture (00:05:54) Understanding the Role of a Lighting Designer (00:11:44) Impact of Ceiling and Surface Materials on Lighting (00:17:38) The Influence of Millwork and Partitions on Lighting Design (00:23:25) Designing for the End User: Age and Task Considerations (00:29:19) Future Trends in Lighting Design (00:35:26) The Human Element in Lighting Design In this conversation, Lisa Reed, Owner and CEO of Reed Burkett Lighting Design, discusses the 10 surprising things that impact lighting. She emphasizes the importance of collaboration among various design professionals and the need for lighting to be considered early in the design process. The discussion covers how different materials, surfaces, and user needs impact lighting design, as well as future trends in the industry that focus on health and well-being. Lisa shares insights on the complexities of lighting design and the human element that drives her passion for the field. Thank you for listening and please take a moment to subscribe, rate, and review our show on your favorite app.To get a hold of us here at Keepin' The Lights On, please email: podcast@graybar.comThank you to our sponsor, CURRENT:  https://www.graybar.com/manufacturers/current/c/sup-ge-lighting?utm_source=podcast&utm_medium=show-notes&utm_campaign=ep-62-Lighting-Lisa-ReedTo reach Lisa Reed on LinkedIn:  https://www.linkedin.com/in/lisa-j-reed-b198154/Learn more about Reed Burkett Lighting Design:  https://rbldi.com/Cyrano's Bistro: https://cyranos.com/YouTube: https://youtu.be/bpgvuIP0AS0

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Erik Niel is the Chef/Owner of Easy Bistro & Bar, Main Street Meats, and Little Coyote, all located in Chattanooga, TN. This in Erik's second time on the show, previously joining us all the way back in 2015. Erik grew up in Louisiana, Virginia, and Texas, before finally settling in Chattanooga after attending Johnson & Wales. In 2005, he opened Easy Bistro before, 15 years later, moving it to a smaller location a few blocks away. In just the past few years, Erik and his partners have opened 2 additional concepts, Main Street Meats and Little Coyote. Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Today's guest recommends: TipMetric Resy Guest contact info:  Email: en@easybistro.com Thanks for listening! Rate the podcast, subscribe, and share! 

Today on Exploring the Marketplace with Shawn Bolz and Bob Hasson:We're joined by Eric L. Dunavant—not your typical financial strategist. Eric is the architect behind the Kingdom ROI Method, a groundbreaking framework designed to help families fight back against what he calls the Greatest Wealth Heist in History. He's also the bestselling author of At the Bistro with Bob, a heartfelt book about investing in what truly matters.Eric opens up about how God used his mentor Bob Prichard to transform his view of money, legacy, and purpose—teaching him that God's lessons are deeply personal and powerfully applicable. Bob modeled what it looks like to walk with peace and integrity in a world full of uncertainty, showing Eric how to trade a mindset of fear and scarcity for one rooted in God's abundance and shalom.Eric also shares a deeply personal story of his daughter's miraculous survival in the NICU—where doctors said her only hope was prayer. Through it all, he learned the power of living with an attitude of gratitude even in the hardest seasons.Get ready for a conversation that will reshape how you see wealth, faith, and the legacy you're building.Watch on YouTube: https://youtu.be/4_NdPnX4XYgRSS: https://bit.ly/3Q0wnPoiTunes: http://apple.co/2A6QJRzGoogle Podcast: http://bit.ly/2L3dvRaSpotify: https://bit.ly/3U0ANGTCome join me on my Social Media:Facebook: ShawnbolzTwitter: ShawnBolzInstagram: ShawnBolzTikTok: ShawnBolzYouTube: ShawnBolzofficialYouTube: Exploring the Marketplace with Shawn and BobTake a class or attend an event at our Spiritual Growth Academy: Our 4 week classes and monthly events are designed to do the heavy lifting in your spiritual growth journey. Learn how to hear from God, stay spiritually healthy, and impact the world around you: https://bit.ly/3B2luDROur resources: resources@bolzministries.comOur office: info@bolzministries.com