Podcasts about Bistro

This week I covered "Moving Up: Part 2" from season 6. As the Unity Concert begins, Leslie struggles to find anyone willing to relocate to Chicago; Tom's Bistro has its grand opening; and April has a surprise for Andy!Intro/general nonsense: Teresa from Germany checks in (00:14)FILLER: The Last of Us Season 2 (07:53)Moving Up: Part 2" (12:47)Season 6 Recap (43:46)New episodes every Tuesday

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Friday, May 23, 2025  Interested in a career in data analytics? Generation WV is offering a course starting this summer…intriguing history meets beautiful scenery and architecture on Blennerhassett Island…and a couple who falls in love with Shepherdstown rescues a beloved French restaurant …on today's daily304.   #1 – From GENERATION WV – Curious about a career in data analytics? Join Generation WV for an Info Session with NewForce Program Director, Casey Patterson, and discover how its Data Analytics training program helps you build strong statistical reasoning skills and apply them across industries—from healthcare to business and beyond. Classes begin July 7. Register today! Read more: https://generationwv.org/our-work/newforce/apply/   #2 – From WV STATE PARKS – An island in West Virginia? That's right! Blennerhassett Island Historical State Park is a hidden gem that lies along the Ohio River. The island was first settled in 1789 by Harman and Margaret Blennerhassett, wealthy Irish aristocrats fleeing political persecution and personal scandal. Over the years, the couple's mansion gained a reputation for being the West's most beautiful home. Today, guests can travel back in time with a lovely island visit during the months of May through October. The island can only be accessed with a 20-minute ride on a 19th-century-style sternwheeler, which is an adventure in and of itself. Activity options include tours of the mansion, horse-drawn carriage rides, scenic paths for hiking and biking, museums, shops and more. Read more: https://wvstateparks.com/meet-blennerhassett-island-a-paradise-full-of-surprises-in-west-virginia/   #3 – From WV LIVING – When Jaye and Lars Golumbic were introduced to Shepherdstown, the historic town instantly felt like home to them. They started spending more time in the Eastern Panhandle town, where they became fans of a quaint little French restaurant called Bistro 112 that they often visited while scouting locations to open a business someday. But when the restaurant's owner, who was struggling to maintain the business during the pandemic, offered them the opportunity to buy the business, the couple took a leap of faith. Today, the revived Bistro 112 features Old World menu selections paired with wine or a signature cocktail set in a cozy atmosphere that includes a charming outdoor garden. To learn more, visit bistro112.com or find them on Facebook. Read more: https://wvliving.com/the-rescue-of-bistro-112/   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.

In this episode, we're talking about how to bring your wedding design to life with lighting: the necessities, as well as the fun upgrades that elevate your design!Safety lighting (2:12)Uplighting (7:10)Pin-spotting (8:16)Dance floor lighting (9:41)Pendants & chandeliers (11:16)Bistro and string lights (12:21)Lighting, structures, and draping (13:35) Tyler Speier Events WebsiteInstagramPinterestYoutubeTikTokFacebook

Gemma's away this weekend, so we're coming at you early with Episode #680 of the podcast, which covers the goings on in Weatherfield between the 12th and the 14th May (Episodes #11,567 - 11,570) We'll readily admit that we've not really found a whole lot of joy in watching Mick's scenes up to now, but that all changed this week with some very intriguing hints dropped about his past with Kit. And as for the fight on Wednesday's episodes - a triumphant return of Gary's inability to avoid getting seven bells kicked out of him whenever gets on someone's bad side! Highlight of this week though is surely a tie between Glenda's fabulous karaoke stylings and Debbie's drunken antics at the Bistro - both Corrie gold!  Up next on the podcast, it's The Kabin - and all change again at the top as John Whiston steps down from his role as Managing Director of Continuing Drama and Head of ITV in the North - and you'll never guess who's got himself another promotion... We round off the show with some more of your feedback, including some listeners' thoughts on last week's unexpected twist concerning the circumstances around Julie's death... Street Talk - 00:05:13 The Kabin - 01:39:09 Feedback - 01:52:55

What makes a startup thrive through rapid growth? According to this week's guest, it starts with communication, culture, and courageous leadership.Join us on Success Leaves Clues as Robin and Al sit down with Jenny do Forno, Chief People Officer at TouchBistro, for a powerful conversation on leading people-first organizations, especially during high-growth phases.Jenny shares lessons from her remarkable career in People & Culture, from learning under great leaders to facing the realities of scaling fast. She speaks candidly about overcoming imposter syndrome, embracing opportunities, and why early investment in HR is critical for startup success. The conversation also unpacks the evolving needs of today's workforce and how leaders can build a legacy that empowers the next generation."Optimize for who you work for." ~ Jenny do FornoKey takeaways:✨ Say Yes & Grow – Taking chances and saying yes opens doors to personal and professional growth.✨ Start With People – Founders should bring in HR early to build aligned, scalable cultures.✨ Communication Is Everything – Clear, consistent communication is the cornerstone of alignment and trust.✨ Authentic Leadership Wins – Self-awareness, reflection, and humility are traits of impactful leaders.Whether you're scaling a startup or leading a growing team, Jenny's insights offer a roadmap for building stronger cultures and lasting impact.

This week, I covered the first part of the season 6 finale "Moving Up."  When Leslie travels to San Francisco for a conference, Ben and Andy tag along to try and get free wifi for Pawnee; and the cold-open for Tom's Bistro is a disaster!Intro/general nonsense (00:08)"Moving Up: Part 1" (06:42)New episodes every Tuesday

Featured on Bistro: Triple Lakes Trail - by J. S. O'Keefe - narrated by John dee Fodder: The Outsourcing of Torment By Phillip Berrie - narrated by Mark English The True Story Behind “Invasion of the Body Snatchers” - by William Kitcher - narrated by Oxley Dutton Children of Yesterday - By A J Dalton Our Audio License AntipodeanSF Radio Show by Ion Newcombe is licensed under CC BY-NC-ND 4.0 Featured Music Danish Lakes by Glass Boy is licensed under a Attribution-NoDerivatives 3.0 International License. Fodder for Flies by Smallpox is licensed under a Attribution-NonCommercial-NoDerivatives 4.0 International License. Space Invasion Fun by John Bartmann is licensed under a CC0 1.0 Universal License. Ghosts by Crowander is licensed under a Attribution-NonCommercial 4.0 International License. Intro & Outro Music Celestial Navigation by Blue Dot Sessions is licensed under a Attribution-NonCommercial License

S2 E40 RADIO Daiquiri Inquiry Bob Cutler of Novio's Bistro teaches listeners how to make a fresh strawberry daiquiri and a creative strawberry-rhubarb daiquiri during a fun, spring-themed episode of Cocktails with Friends on the George Hale Ric Tyler Show. He explains the classic daiquiri build, how to modify recipes with different spirits, and emphasizes that making simple syrup at home is easy. Bob shares his love for “pink drinks,” laughs with George about prom memories and gin fizzes, and invites listeners to celebrate the Kentucky Derby Watch Party at Birdie's at Bangor Muni!  Key Topics The Versatility of the Classic Daiquiri Build - A classic daiquiri is a launchpad for endless creativity. Bob shows how swapping out spirits, syrups, or fruits can quickly turn one drink into dozens. Mastering this basic build gives home bartenders the confidence to experiment and have fun. The Importance of Using Fresh Ingredients - Fresh ingredients make cocktails shine. Bob stresses that fresh-squeezed citrus and homemade simple syrup always taste better than store-bought versions. A few extra minutes of prep delivers huge flavor payoffs. Having Fun and Being Creative Behind the Bar - Cocktail-making should be fun, not stressful. Bob's playful approach reminds listeners to stay relaxed, try new ideas, and enjoy the process. The best cocktails come from creativity and a good attitude. Episode Index [00:00-02:30]: Bob introduces the build of a classic daiquiri — ONE AND A HALF ounces of spirit, THREE-QUARTERS ounce of citrus, THREE-QUARTERS ounce of sugar — using Courtney's homemade strawberry syrup. [03:00-06:00]: Bob creates a second cocktail, a strawberry-rhubarb daiquiri, using farmer's gin, Giffard strawberry liqueur, and Doladira rhubarb amaro. [06:00-08:00]: Bob explains cocktail modifications — swapping spirits like gin to tequila creates a margarita-like drink, and changing citrus changes the vibe. [08:00-09:30]: Bob stresses that homemade simple syrup is easy, cheap, and way better than bottled syrups for home bartenders. [09:30-End (~11:00)]: Bob and George joke about pink drinks, share memories like ordering gin fizzes at prom, promote the Kentucky Derby party, and remind listeners to check out Cocktails with Friends.  

Thank you to everyone who joined us live at KNB Bistro in Del Cerro! It was a party and a half this morning. If you missed it, here were the shenanigans.

All Woch bitt d'woxx Iech an hirem Podcast en Abléck an hir journalistesch Aarbecht a beliicht d'Hannergrënn vun engem Artikel. E Schlaganfall kënnt dacks aus dem Näischt – a fir vill Betraffener schléit en tatsächlech aus heiterem Himmel. An dëser Episod schwätze mir iwwert e wichtegt awer nach ëmmer ënnerschatte Gesondheetsthema: Firwat gëtt et ëmmer méi jonk Mënschen, déi en Schlaganfall erliewen? D'Melanie Czarnik huet sech mat der Presidentin vum Blëtz a.s.b.l. ënnerhalen an erkläert, wéi wichteg séiert Handelen a gesellschaftlech Opklärung an deem Kontext sinn. D’Artikelen, iwwert déi mir geschwat hunn: Schlaganfall: Aus heiterem HimmelThe post Am Bistro mat der woxx #332 – Schlaganfall in jungen Jahren first appeared on Radio ARA.

From dishwashing at 13 to owning two acclaimed restaurants, Chef Anthony Scolaro has built a culinary career rooted in passion, hustle, and heart. In this episode, Ben sits down with Anthony to explore his journey from the family kitchen to founding 111 Bistro and Vue in Wadsworth. Part one of a two-part discussion is focused more on the man in kitchen. We discuss what it takes to thrive in the restaurant business, how leadership and humility go hand-in-hand, and why creating unforgettable food experiences is about more than just what's on the plate. Here's some of what we discuss in this episode:

Jahrelang war die Luxburg in Egnach im Dornröschenschlaf. Vor drei Jahren hat ein Verein das Schloss gekauft. Seit vergangenem Wochenende kann man im Bistro einkehren. Weiteres Thema: · Massive Kritik an Infrastruktur-Unternehmen des Regionalflugplatzes Samedan

On today's show, we take your questions on whose name goes first on a wedding shower invitation, what to wear to a wedding in the morning and evening, and where to put your knife when eating from a bistro bowl. For community members, your question of the week is about hosting an inclusive cotillion. Plus your weekly challenge, etiquette salute, and a postscript segment where I interview our featured trainer, Christel Georges. Join the community, support the show - emilypost.substack.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Le Spritz est Vénitien, comme notre hôte Mauro de Rossi qui nous racontera son histoire et celle de cette pétillante boisson orange. Celia Reggiani pour son spectacle « Dove vai, d'où tu viens », le 29 avril à l'Espace Jemmapes à Paris, Rambaldo degli Azzoni pour le Festival « Canzoni & Parole » du 22 au 27 mai à Paris et le Crooner David Adom en musique et en chansons, au programme d'Italoscopie ce samedi depuis le « Bistro Romain » Porte de Clichy à Paris !

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On this special episode, Little Kids, Big Hearts host Todd Loyd chats with award-winning composer, lyricist & performer Lance Horne

Bienvenue dans ce nouvel épisode où on va partir à la découverte de Bistro Japon, un restaurant au coeur d'Aix en Provence.J'ai rencontré Julian et Émilie, les créateurs de ce lieu où se mêlent tradition japonaise et influences françaises…Avant de se lancer dans cette aventure, ils ont chacun exploré l'univers des métiers de bouche : Cuisine, café, bières artisanales…. Et c'est finalement leur passion commune pour la cuisine japonaise, cultivée par des voyages à Tokyo et à Paris, qui les a poussés à ouvrir leur propre établissement.Au cœur de leur concept : le ramen, un plat emblématique qu'ils revisitent avec une touche personnelle. Une fusion qui a du sens, une expérience culinaire qui mêle à la fois authenticité et créativité, tout en mettant en avant des produits locaux et faits maison.Dans cet épisode, on parle bien sûr de leur parcours et de leurs inspirations, mais aussi de ce que cela signifie d'ouvrir un restaurant, dans une ville comme Aix-en-Provence : comment capter l'attention d'une clientèle locale, comment s'adapter à ses habitudes, et surtout, comment rebondir, réajuster son offre, tout en restant fidèle à sa vision.Installez-vous confortablement, et laissez-vous guider dans une conversation pleine d'authenticité et de passion !Je vous souhaite une très bonne écoute.Ressources :Compte Instagram de Bistro Japon : @bistro.japon.aixGrams, Lambesc : @gramscafeÉtude, Aix : @etude_restaurantCoup de coeur produit : Bière Kernel et vinSi vous avez aimé l'épisode ou que vous voulez soutenir le podcast, vous pouvez le conseiller autour de vous, lui laisser la note de votre choix et un petit commentaire sur la plateforme sur laquelle vous l'écoutez.C'est par ces petits gestes que vous pouvez m'aider à faire grandir ce podcast et ça compte beaucoup pour moi.Pour toutes questions, faire le plein d'astuces, ou pour suivre l'actualité de l'agence, c'est par ici :Linkedin : Sarah CorreardInstagram : @agenceluna.rsSite : agenceluna.frMail : contact@agenceluna.frHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

We look back to April of last year, and our conversation with Rob Sample of Mother's Bistro. ORIGINAL POST: Rob Sample joins us on the podcast.  He's the Chief Schmoozing Officer at Mother's Bistro, where his wife Lisa has been well known as the chef and restaurateur since 2002.  Lisa just won the area's "Most Remarkable Woman" award on KOIN and we thought there was no one better to talk about why that's an apt designation for Lisa than Rob.  Rob has lots of Portland stories to tell, and also stores of raising two young kids with Lisa after tragedy struck a few years ago.  So, we talk about that and hear what a remarkable and wonderful couple Rob and Lisa are. Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com

Meet Janet Lightner. She's the General Manager/Co-Owner of Bellingham's first ever microbrewery that sparked the local craft beer scene, Boundary Bay Brewery & Bistro. In this episode, Leo and Janet travel through 30 years of Boundary Bay history. Janet tells us about how Ed Lightner got the brewery started in 1995 and how they've gotten to watch not only downtown, but the local brewery scene grow around them. They also talk about the importance of community, having the right people on your team to further your growth, and how sometimes taking risks is the way to go. We're incredibly honored to have gotten to sit down with Janet and hear the story of Boundary Bay before they close the doors to their Railroad Ave brewery and bistro this fall.   Save the date; the Boundary Bay 30th Anniversary & Community Block Party is all day long on Saturday, September 20th at Boundary.   Enjoy the episode!   Learn more about Boundary Bay:

All's well that ends well on Schooner Cays.

Fluent Fiction - French: From Paris Bistro to Boardroom: Camille's Leap of Faith Find the full episode transcript, vocabulary words, and more:fluentfiction.com/fr/episode/2025-04-13-22-34-02-fr Story Transcript:Fr: Le soleil brillait haut dans le ciel de Paris.En: The sun shone high in the sky over Paris.Fr: Au cœur du quartier des affaires, un petit bistro accueillait la foule du déjeuner.En: In the heart of the business district, a small bistro welcomed the lunch crowd.Fr: Les tables étaient pleines, les serveurs passaient avec des plateaux chargés et une odeur délicieuse de café flottait dans l'air.En: The tables were full, the servers passed by with loaded trays, and a delicious aroma of coffee floated in the air.Fr: Luc et Camille s'installèrent à une table près de la fenêtre.En: Luc and Camille settled at a table near the window.Fr: Luc, un homme attentif et méthodique, cachait difficilement une certaine fatigue dans ses yeux.En: Luc, a careful and methodical man, could hardly hide a certain fatigue in his eyes.Fr: Camille, toujours souriante, était impatiente de discuter de nouvelles opportunités.En: Camille, always smiling, was eager to discuss new opportunities.Fr: « Je suis vraiment content que tu sois là, Camille, » commença Luc en regardant le menu.En: "Je suis vraiment content que tu sois là, Camille," Luc began, looking at the menu.Fr: « J'ai pensé à quelque chose récemment.En: "J'ai pensé à quelque chose récemment."Fr: » Camille lui sourit, pleine d'espoir.En: Camille smiled at him, full of hope.Fr: « Oh?En: "@fr{Oh?Fr: Quoi donc?En: Quoi donc?}"Fr: » Luc hésita un instant.En: Luc hesitated for a moment.Fr: Il regarda les gens autour d'eux, tous pressés, comme si le monde tournait plus vite ici.En: He looked at the people around them, all in a hurry, as if the world spun faster here.Fr: « J'ai besoin de déléguer quelques responsabilités, » avoua-t-il enfin.En: "J'ai besoin de déléguer quelques responsabilités," he finally confessed.Fr: Camille sentit son cœur s'emballer.En: Camille felt her heart race.Fr: C'était sa chance de montrer ce qu'elle valait.En: This was her chance to show what she was worth.Fr: « Je suis prête pour plus de responsabilités.En: "@fr{Je suis prête pour plus de responsabilités.Fr: J'ai hâte de me lancer dans un nouveau défi, » répondit-elle avec enthousiasme.En: J'ai hâte de me lancer dans un nouveau défi,}" she replied with enthusiasm.Fr: Luc scruta Camille, cherchant des signes de doute, mais il ne vit qu'une détermination brillante.En: Luc scrutinized Camille, searching for signs of doubt, but he saw only a bright determination.Fr: « J'ai un projet pour toi, » annonça-t-il.En: "J'ai un projet pour toi," he announced.Fr: « C'est un grand projet, avec un délai serré.En: "@fr{C'est un grand projet, avec un délai serré.Fr: Que dis-tu?En: Que dis-tu?}"Fr: » Camille sentit une légère appréhension mais ne laissa rien paraître.En: Camille felt a slight apprehension but showed nothing.Fr: Elle voulait prouver qu'elle était bien plus qu'une simple assistante.En: She wanted to prove that she was much more than just an assistant.Fr: « Je suis prête à relever ce défi, » affirma-t-elle avec conviction.En: "Je suis prête à relever ce défi," she confirmed with conviction.Fr: Le bistro était en pleine effervescence, les voix des clients se mêlaient à celles des cloches tintant à chaque nouvelle commande.En: The bistro was bustling, the voices of the patrons mingling with the sound of bells ringing with each new order.Fr: Luc tendit la main vers Camille.En: Luc reached out his hand to Camille.Fr: « Faisons-le, ensemble.En: "Let's do it, together."Fr: » Les jours suivant leur rencontre furent intenses.En: The days following their meeting were intense.Fr: Camille travailla avec ardeur, utilisant chaque minute pour que tout soit parfait.En: Camille worked diligently, using every minute to make sure everything was perfect.Fr: Elle consulta Luc seulement quand c'était nécessaire, prouvant son autonomie et sa capacité à gérer le stress.En: She consulted Luc only when necessary, proving her autonomy and her ability to handle stress.Fr: Finalement, le jour de présentation du projet arriva.En: Finally, the day of the project presentation arrived.Fr: Camille exposa son travail devant l'équipe.En: Camille presented her work in front of the team.Fr: Les regards admiratifs de ses collègues lui confirmèrent qu'elle avait réussi.En: The admiring looks of her colleagues confirmed she had succeeded.Fr: Luc regardait Camille avec fierté.En: Luc watched Camille with pride.Fr: « Tu as fait un travail remarquable, » déclara-t-il une fois la réunion terminée.En: "Tu as fait un travail remarquable," he declared once the meeting ended.Fr: « Merci, Luc.En: "Thank you, Luc.Fr: Ça a été une expérience incroyable, » répondit Camille, rayonnante.En: It was an incredible experience," replied Camille, beaming.Fr: Luc sourit, sentant un poids s'échapper de ses épaules.En: Luc smiled, feeling a weight lift off his shoulders.Fr: Il avait trouvé en Camille une partenaire de confiance.En: He had found a trusted partner in Camille.Fr: Quant à Camille, elle avait prouvé qu'elle pouvait gérer des tâches complexes.En: As for Camille, she had proven she could manage complex tasks.Fr: Leur succès marqua le début de nouvelles opportunités pour tous les deux.En: Their success marked the beginning of new opportunities for both of them.Fr: Le bistro, avec son allure chaleureuse et son ambiance animée, avait été le témoin d'un tournant décisif.En: The bistro, with its warm charm and lively atmosphere, had been the witness to a decisive turning point.Fr: Paris offrait tant de possibilités, et Luc et Camille étaient prêts à les saisir.En: Paris offered so many possibilities, and Luc and Camille were ready to seize them. Vocabulary Words:the sun: le soleilthe business district: le quartier des affairesthe bistro: le bistrothe crowd: la foulethe table: la tablethe aroma: l'odeurthe window: la fenêtrethe man: l'hommethe fatigue: la fatiguethe opportunity: l'opportunitéthe menu: le menuthe people: les gensthe responsibility: la responsabilitéthe heart: le cœurthe doubt: le doutethe project: le projetthe deadline: le délaithe apprehension: l'appréhensionthe stress: le stressthe day: le jourthe team: l'équipethe colleague: le collèguethe pride: la fiertéthe weight: le poidsthe shoulder: l'épaulethe partner: le partenairethe task: la tâchethe success: le succèsthe possibility: la possibilitéthe atmosphere: l'ambiance

Send us a textThis week, a triple crosspost collaboration with Agitator and Bistro Californium, where we discuss the remasters of the Legacy of Kain videogame series. We talk about the game's mechanics, story progression, incredible voice acting and sound design, character development, themes of free will, spiritualism, and the liminal space between analog and digital technology and much more.Subscribe to Agitator here: https://www.patreon.com/c/agitator/Subscribe to Bistro Californium here: https://www.patreon.com/c/BistroCalifornium/Support the show

Rich is in Europe. Gemini is in Oklahoma. Al is in Vegas. And they have a BIG show that's jam packed with interviews.  Don't believe us?  How about these names: DW Bistro's Bryce Krausman; Elizabeth Blau, Nina Manchev and Lorena Garcia at the Women's Hospitality Institute's Leadership conference at Wynn Las Vegas; Alessandro Capuano and Morgan Basile talking about Bottiglia's Brunch Club; Mariena Mercer Boarini at the opening of Baccarat Bar in Wynn Las Vegas; Bruce Bromberg on collaborations at Ortikia; Dan Krohmer looking back on 10 years of Other Mama; The M Resort's Michael Credico at the new Patio; and Robert Lomeli at Atomic Golf. You'll also hear about meals at Anima, Scotch 80 Prime, Ortikia, Sushi Tower, Laguna Pool House and Naxos Taverna – and the brand new Bar Boheme. And Rich tells us about dining in Paris and London.

Send us a textTiny shares his experience with Gervasi Vineyard and Distillery, his local Canton, Ohio establishment that has evolved from a winery to include an award-winning distillery producing exceptional bourbons and spirits.• Founded in 2008, Gervasi began as a winery and restaurant before expanding to include villas, event venues, and recently a distillery• The Gervasi Stillhouse features both a working distillery and a coffee shop/cocktail lounge in a building resembling an Italian church• Shae Pridemore, Gervasi's master distiller, has released their first Single Barrel Bourbon at 116.9 proof to critical acclaim• Their bourbon recently won runner-up at the US Open Whiskey Championship, taking home five medals in total• The newly launched Distiller Circle club offers members exclusive bottles, barrel picks, quarterly tastings, and special events for $199/year• Gervasi's bourbon has distinctive notes of white raisins, currants, tart cherry and sweet leather with a pot-distilled character• On the Old Louisville Whiskey Company barrel bottle breakdown rating scale, Tiny scores it 14 out of 18 pointsThe Scotchy Bourbon Boys 5th Annual Bus Tour is now booking for September 3rd, with limited seats available. Contact Tiny to reserve your spot for this special event before Kentucky Bourbon Festival.Hidden in Canton, Ohio, just five minutes from Tiny's home, sits a world-class destination that's revolutionizing the Ohio spirits landscape. Gervasi Vineyard started as a picturesque winery with Italian-inspired buildings, but has evolved into something much more ambitious—a complete hospitality experience featuring restaurants, villas, a spa, coffee house, and now an award-winning distillery housed in a striking building resembling an Italian church.The Scotchy Bourbon Boys podcast takes us inside this local treasure, focusing on Gervasi's spirits program that recently earned runner-up status at the US Open Whiskey Championship. Master Distiller Shae Pridemore (a previous podcast guest) has carefully curated their first Single Barrel Bourbon release—a pot-distilled expression bottled at 116.9 proof that earned an impressive 14/18 on Tiny's Old Louisville Whiskey Company barrel bottle breakdown scale.What makes this Ohio bourbon special isn't an attempt to copy Kentucky styles, but rather its unique character featuring notes of white raisins, currants, tart cherry, and what Tiny describes as "sweet leather." This distinctiveness perfectly illustrates why emerging distilleries should embrace regional character rather than mimicking established producers. The enthusiasm Tiny shares for this local gem is infectious—he's not just a fan but a founding member of their new Distiller Circle, which offers exclusive access to releases, barrel picks, and quarterly events for $199 annually.Beyond the bourbon itself, the episode highlights how Gervasi has created a complete destination experience where visitors can stay, dine, and immerse themselves in craft spirits. It's a fascinating glimpse into how non-traditional whiskey regions are challenging expectations and creating world-class products worth seeking out. Whether you're planning the Scotchy Bourbon Boys' upcoming bus tour or your own spirits adventure, this Ohio distillery deserves a prominent place on your must-visit list.voice over Whiskey Thief If You Have Gohsts Add for SOFLSupport the showhttps://www.scotchybourbonboys.com

Steve and Jeremy speak to show favorite Jason Brauner about his Bourbons Bistro and Buzzard's Roost just as Bourbons Bistro celebrates 20-years of being in business. The Bourbon Show music (Whiskey on the Mississippi) is by Kevin MacLeod (incompetech.com).   Important Links: YouTube: https://bit.ly/3kAJZQz Our Club: https://www.abvnetwork.com/club Patreon: https://www.patreon.com/theabvnetwork Check us out at: abvnetwork.com. Join the revolution by adding #ABVNetworkCrew to your profile on social media.

“Authenticity, that always wins” on the Daily Grind ☕️, your weekly goal-driven podcast. This episode features Kelly Johnson @kellyfastruns and special guests Matt Barkoff, Skip Wilson, Mollie Engelhart, and Kathya Irias.Matt Barkoff is the President & CEO of Cold Bear Plunge. Cold Bear Plunge offers cutting-edge, high-quality Cold Plunge Systems that are designed to meet the needs of those looking to use Cold Plunging as a way to recover. Skip Wilson is the founder of advertising agency, DRAFT Media Partners, and host of “The Advertising Podcast.”Mollie Engelhart, founder and CEO of Sage Region Bistro, one of two vegan restaurants that she owns. She's one of California's strongest advocates for regenerative farming. Kathya Irias is the co-founder of Spirit Animal Coffee based in Honduras. Spirit Animal Coffee is a company that roasts, packages, and ships coffee beans that are locally sourced from small-scale Honduran coffee growers. S7 Episode 1: 4/1/2025Featuring Kelly Johnson with Special Guests Audio Credit Intro: Draw The Line Mastered by Connor ChristianFollow Our Podcast:Instagram: @dailygrindpod https://www.instagram.com/dailygrindpod/  Twitter: @dailygrindpod https://www.twitter.com/dailygrindpod  Podcast Website: https://direct.me/dailygrindpod  Follow Our Special Guest:Matt Barkoff (S6, Episode 27)Website: https://coldbearplunge.com/Instagram: @coldbearplunge https://www.instagram.com/coldbearplunge/ Facebook: https://m.facebook.com/p/Cold-Bear-Plunge-61551764407018/ Skip Wilson (S6, Episode 24)Website: https://www.draftadvertising.com/ Instagram: @draftavertising https://www.instagram.com/draftadvertising/ X: @DRAFTagencyFacebook: https://www.facebook.com/draftadvertisingtechnology Mollie Engelhart (S6 Episode 37)Website: https://www.sovereigntyranch.com/ Instagram @chefmollie https://www.instagram.com/chefmollie/ Kathya Irias (S6 Episode 32)Website: https://spiritanimalcoffee.com/ Instagram: @spiritanimalcoffeeFacebook: https://www.facebook.com/spiritanimalcoffee X: @SpiritAnimalCo1

SETLIST: THE ITSY BITSY SPIDER (Nursery Rhyme-Public Domain) JUDE-Written & Narrated by Xavier Combe LAVA LAMP BLUES-Written by Jim Hall GLADYS MALLORY-Written & Narrated by Xavier Combe SONG IN SPITE OF MYSELF-Written by Countee Cullen (Poem-Public Domain) Episode written by Jim Hall Sound Design & Editing by Jim Hall  

S2 E35 Madam Secretary Bob Cutler welcomes Maine Secretary of State Shenna Bellows to the Bistro for a convo about Real ID, the switch from Maine's Chickadee to the Pine Tree license plate, and America's upcoming 250th birthday celebrations. Bellows provides insight into Maine's stance on privacy, the regulation of vanity plates, and the importance of bipartisan community efforts. They discuss Paul Revere's ride, Maine's role in early American history, and a new cocktail featuring local ingredients that could officially represent the state! Key Topics Maine's Real ID Transition and License Plate Changes and the impact of federal regulations and how Maine is adapting. Historical Commemorations and Maine's Role in American History, including Paul Revere's ride to Benedict Arnold's march and how Maine's rich past plays into its present. Crafting the Ultimate Maine Cocktail: Exploring how local flavors can define what Bob think should be Maine's official drink. Episode Index [00:02:30] – Real ID and Maine's Resistance Bellows explains Maine's historical opposition to Real ID due to privacy concerns, how federal pressure led to compliance, and what Mainers need to do before the May deadline. [00:10:45] – Taming Naughty License Plates Maine is retiring the chickadee plate, replacing it with a pine tree version, and enforcing stricter vanity plate regulations, sparking mixed reactions among residents. [00:20:10] – Paul Revere and America's 250th Birthday Statehouses nationwide will commemorate Paul Revere's ride by lighting two lanterns on April 18th, tying Maine into the broader national celebration. [00:32:15] – The Power of Community and Bipartisanship Bellows and Bob discuss how Mainers work together beyond party lines, emphasizing shared goals like education, infrastructure, and local business support. [00:40:50] – Creating Maine's Signature Cocktail Bob and Bellows brainstorm a drink that captures Maine's essence, considering ingredients like Blue Baron gin, Wyman's blueberry syrup, and fresh lemon juice.  

Listen to the full episode here: https://www.patreon.com/c/coldpodWe're back with a new recurring guest, Rhea Singh! In this episode we discuss private Instagram accounts, not following people back, Tony Price's post about DJing not being art, the return of fun, Rhea as a Sex and the City character, DJ's taking themselves too seriously, Nick blending drinks behind the booth, happy hour, Cafe Diplomatico, sangria, food poisoning, Bistro 422, viral tweets, iPad DJ's, Cafeteria, doing door, "I know the owner", getting banned from places, faking stamps to get into parties, WEBB, the bleachers at Loveless, the Bowie mouse not being a mouse, cooking live lobsters, Woody Allen, Prince, Lana Del Rey 2016 Walmart-core, milk, showering with your phone, raves vs parties, owning animals as a form of oppression, reverse cancelations, cultural appropriation in food, Wingstop and more!Rhea SinghJosh McIntyreNick Marian----COLD POD

This week on Once Upon A Park, we're diving into everything you need to know about Disney's Caribbean Beach Resort! As one of Walt Disney World's Moderate Resorts, Caribbean Beach offers vibrant island theming, Skyliner access, and a variety of dining options, but is it the right fit for your next stay?We break down the resort's room types, best (and worst) locations to stay, dining experiences like Sebastian's Bistro and Centertown Market, and the pros and cons of its sprawling layout. Plus, we share our personal experiences and whether or not we'd stay here again.Tune in for all the details, helpful tips, and our honest opinions on Disney's Caribbean Beach Resort! Be sure to follow us on IG @OnceUponAParkPodcast for more magic and tips, and if you're loving the show, we'd be so thankful if you could leave us a review! IG: @OnceUponAParkPodcastErica IG: @TravelPlannerEricaJonny IG: @Darth.MouseEmail Us: OnceUponAParkPodcast@gmail.comReady to plan a trip to Disneyland or Walt Disney World? Or are you ready to set sail with Disney Cruise Line? I'd love to help! Visit my travel website at www.TravelPlannerErica.com

Elias Heintz ist das Mastermind hinter den alkoholischen und nicht-alkoholischen Getränkebegleitungen des Berliner Bonvivant Cocktail Bistro. Diese machen es - neben der Atmosphäre und der Küche - zu einem außergewöhnlichen Sternrestaurant.

In this episode of Total Michigan, we dive into the story of Lonnie Paser, owner of Artisan Urban Bistro in Saginaw. With a deep love for food and community, Lonnie transformed her restaurant into more than just a place to eat—it's a movement. From using locally sourced ingredients to launching a weekly ‘Grateful Pasta' night that raises funds for nonprofits, Lonnie shares how small businesses can create a huge impact. Tune in to hear how this world-traveling chef turned entrepreneur is feeding both stomachs and souls.How Lonnie transitioned from retail and travel to restaurant ownership.The importance of sourcing locally and how it strengthens communities.How ‘Grateful Pasta' nights have raised funds for nonprofits for over three years.Links & Resources:Visit Artisan Urban Bistro: Facebook PageAddress: 417 Hancock Street, Saginaw, MIPhone: (989) 401-6019Support the Grateful Pasta Nights: Follow their Facebook for updatesSubscribe to our Email Newsletter: https://totalmichigan.com/join/Find us on Facebook: https://facebook.com/totalmichiganWatch on YouTube: https://youtube.com/@totalmichigan Show Notes:01:00 - Introduction04:00 - Lonnie's journey: from world traveler to small business owner:07:00 - Reinventing herself and entering the restaurant industry:14:00 - How sourcing locally builds a stronger community20:00 - What inspired ‘Grateful Pasta' nights and how they help nonprofits23:00 - The impact of giving back and how small efforts make a big difference25:00 - How to support Artisan Urban Bistro and visit the restaurant

S2 E34  Hotline | Capris Pants, Golf & Women's Whiskey Bob Cutler takes on listener questions in this Cocktails with Friends Hotline episode, covering the coming Spring and seasonal Old Fashioned variations, the May 5th reopening of Birdies at Bangor Muni, and upcoming women-focused whiskey events at the Bistro. Bob reassures one caller that spirit-forward drinks can stay in the mix year-round with small tweaks -- no matter what you're wearing for pants, Birdies' Derby Party on May 3rd, and teases an April Scotch tasting at Novios!  Key Topics Seasonal Cocktails – Adapting heavy-spirited drinks for warmer weather without sacrificing flavor. Birdies' Return – New menu, big events, and why Bangor's golf bar is the place to be. Whiskey for Women – Encouraging women to explore whiskey through fun, educational events. Episode Index [00:45] – Old Fashioned for Spring? Bob says no need to switch to flowery drinks—just tweak your recipe with wheated bourbon or fruit liqueurs. [04:30] – Birdies Returns! The golf course bar reopens May 5th with a Derby Party on May 3rd, featuring margaritas on draft and new craft beer. [08:15] – Women & Whiskey Events: Novio's launches monthly whiskey tastings for women, covering Scotch, Japanese, and American whiskey. [10:50] – Bartending Pet Peeves: Bob playfully criticizes the return of Capri-length cut-offs and defends spirit-forward spring cocktails. [14:20] – Hotline Reminder: Listeners can call 207-814-0177 with cocktail questions for future episodes.  

Welcome back to Ryan and Brian's Bible Bistro! In this episode, hosts Ryan and Brian explore what worship really means. Inspired by the late '90s Christian song "The Heart of Worship" by Matt Redman, they discuss how worship is less about getting the form right—hymns, modern songs, or rituals—and more about the heart behind it. They start with a throwback to the "Worship Wars" of the '90s and a funny story from Ryan's early days as a worship leader (spoiler: someone wasn't thrilled about a missing hymn!). Then they dive into Scripture, beginning with Zechariah 7, where God questions the motives behind fasting, and moving through 1 Samuel, Isaiah, Micah, the Psalms, and Jesus' run-ins with the Pharisees in the Gospels. The main point? God values a heart focused on justice, mercy, and humility over perfect religious routines. From Saul's half-hearted obedience to the Pharisees' rule obsession to modern debates over worship styles, it's clear: worship should change us, not just be a task to complete. Ryan and Brian share personal takes too—covering Lent, the Lord's Supper, and even Reese's Peanut Butter Cups (no judgment on your snacks). They wrestle with balancing form and heart, asking: How do we keep worship meaningful without fixating on the "how-to"? Highlights: Why God asked, “Why are you fasting—or feasting?” in Zechariah Samuel's blunt words to Saul: “Obedience beats sacrifice” Isaiah's call-out: “Your sacrifices? Meaningless without justice.” Jesus shutting down the Pharisees with “I desire mercy, not sacrifice” Practical ideas on shaking up routines to refocus on GodJoin Us:If this episode hits home (or makes you rethink your playlist), share it with a friend! Reach out at thebiblebeeshare.com, follow us on Instagram or Facebook, or rate us on Apple Podcasts. We'll be back next Tuesday—unless we mix it up to keep you guessing. Resources:Find recommended books at thebiblebistro.comSee you at the Bistro!

Welcome back to Ryan and Brian's Bible Bistro! In this episode, your hosts Ryan and Brian dig into the rich imagery of Jesus as the Good Shepherd in John 10, but with a twist—they take a long, meandering path through the Old Testament to uncover the deeper context. From Genesis to the prophets, the shepherd motif isn't just about care and comfort (think Psalm 23); it's a complex tapestry of God's faithfulness, human failure, and ultimate redemption.Here's what's on the menu this week: Shepherds in the Bible: Ryan and Brian explore how shepherds pop up everywhere in Scripture—literally with Abel, Abraham, and Jacob tending flocks, and figuratively with leaders like Moses, David, and even God Himself (Genesis 49, Numbers 27). Sheep Without a Shepherd: A recurring Old Testament theme (1 Kings 22, Ezekiel 34, Zechariah 10) reveals the chaos of God's people under flawed human rulers—greedy, violent, and scattering the flock. Sound familiar? Jesus picks up this thread in Matthew 9 and John 10. God as the True Shepherd: Passages like Isaiah 40 and Jeremiah 23 show God stepping in where human shepherds fail, promising to gather His scattered sheep Himself. Spoiler: Jesus fulfills this in a big way. John 10 Unpacked: Jesus declares, “I am the Good Shepherd,” contrasting Himself with the “thieves and robbers” (greedy, violent leaders) who came before. Set against the backdrop of Hanukkah—the Feast of Dedication—this claim hits different, challenging even the heroic Maccabean legacy. Practical Bible Study Tips: Learn how to dig into Old Testament backgrounds to enrich your understanding of the New Testament. (Shoutout to Logos Bible Software for making it easier!)Ryan and Brian also share a hilarious real-life shepherd encounter from the Jesus Trail and reflect on how Jesus' voice still calls us today—unlike the noisy distractions of false shepherds. Plus, a nod to 1 Peter 5, where church leaders are urged to shepherd God's flock with care, not greed.Grab a coffee and join us at the Bistro as we connect the dots from ancient pastures to the eternal Shepherd who lays down His life for the sheep. Resources Mentioned: Check out Kenneth Bailey's books, Jesus Through Middle Eastern Eyes and his work on shepherds, linked at thebiblebistro.com. Visit our website for show notes, past episodes, and book recommendations—your purchases through our links help keep the Bistro brewing!Connect With Us: YouTube: Ryan and Brian's Bible Bistro Facebook: The Bible Bistro Website: thebiblebistro.comIf you enjoyed this episode, share it with a friend and tune in next Tuesday for more tasty theological bites. Thanks for stopping by the Bistro!

C'est aujourd'hui ce lundi 10 mars 2025 qu'est examinée à l'Assemblée Nationale le projet de loi visant à simplifier l'ouverture de cafés en zone rurale : car leur nombre a été divisé par 10 depuis 1945 ! L'occasion pour Florian Gazan de vous expliquer pourquoi un café, on appelle ça un bistro. Dans "Ah Ouais ?", Florian Gazan répond en une minute chrono à toutes les questions essentielles, existentielles, parfois complètement absurdes, qui vous traversent la tête.

I'm looking for $$$ to put on a cool event. HMU if you are interested in sponsorhship!

Here we are! Episode #8 of-The Lost Bistro Cabaret: Dollop of Kant We hope, to this point, you've been entertained and occasionally enlightened as we look through our Paris perspective Ira Glass darkly. Are we nearing the end of Season #1? Good question. Seems this podcast racket is all about the downloads. Can we talk? Good. We were afraid you might be offended if we continually bring up the subject. We've attempted to grow The Lost Bistro organically, through you, and with a little help from many reach outs to those who are in positions of power and influence in the podcast industry. Muffy Drake has reached out to the Usual Suspects: KCRW/WBEZ/WNET/BBC/Crooked Media/Pushkin Industries/Fat Tony "The Influencer"... But, so far...to quote Joe Frank, "those efforts rendered faithfully over a period of months have been in vain." They wouldn't return our phone calls or answer the many emails sent with a loving nudge...hourly. All we asked of them was to take a listen. Hear for themselves if we could have a seat at one of their small card tables in the backroom. "If a podcast fails in a digital forest, did it ever make a sound in the first place?" Desperate times call for disparate measures.  Maybe one of you, knows someone, who knows someone, who has a cousin named Joey who once played pickleball in the rain with Lady Gaga and is still on speaking terms with them and could reach out to Joey and ask him to champion Muffy. I'm just saying, reaching out continually with no answer is enough to break the Heart of this podcast, but not the SPIRIT.  However, YOU have faithfully answered our call every week and Merci Beaucoup! for that. You know who you are. Here is a list of where you live: France-United Kingdom-Ukraine-Ireland-India-Nepal-Mexico-Taiwan-Greece-Kenya-Latvia-Namibia-Algeria-South Africa-Canada-Pakistan-Poland-Uganda-Portugal-Denmark-Spain-Israel-Japan-Vietnam-Norway-Austrailia-Cyprus-Switzerland-Germany-Italy-Belgium-Cuba-New Zealand-Columbia-Finland-Argentina-Singapore-Netherlands-Uzbekistan-Austria-Chile-Cameroon-Hong Kong-Slovenia-Phillipines-Somalia-Thailand-Trinidad and Tobago & Montana Just know, Muffy Drake will always have a seat for you at the table of The Lost Bistro Cabaret. Drop us a line here: muffydrake@gmail.com We won't GHOST You like the above mentioned Power Brokers. And with that...Enjoy the Show! Au revoir Amigos!

Wow, this was a good one. Thanks to Sara, Kevin, and Danna for having out today. The sun is coming out. Lots of new projects in the works. Also everything is going to be fine.

In this episode, Cahner welcomes special guest Chris Lacroix, a web development expert and fellow cat enthusiast. The duo dives into the recent launch of the Omaha Places website, discussing the creative process behind its design and functionality. Chris shares insights from his work at Shape Society, highlighting projects like an interactive map for Visit Omaha and a custom e-commerce site for Made in Omaha. The conversation shifts to local dining experiences, including a visit to the Sage Student Bistro, where culinary students serve a delightful six-course meal. Cahner and Chris also explore favorite spots in Omaha, from the vibrant Blackstone area to the beloved Sea Thai restaurant.  Listeners can look forward to upcoming events, such as the Mardi Gras warm-up party and Omaha Fashion Week, as well as a fun crawfish and shrimp boil at Nebraska Brewing Company. 00:00 Introduction 01:08 The Story Behind Omaha Places Website 02:34 Website Development Insights 04:36 Exciting Projects by Shape Society 11:48 Chris's Unique Website 16:39 Exploring Omaha: Sage Student Bistro 20:34 Sauce Chef and Fine Dining 21:20 Dining Experiences and Personal Stories 23:20 Follower Questions and Recommendations 31:24 Upcoming Events in Omaha Mardi Gras Warm-Up Party: https://www.scottishriteomaha.org/events/2025/mardi-gras Omaha Fashion Week: https://omahafashionweek.com/ Fat Saturday Crawfish and Shrimp Boil: https://www.facebook.com/events/1525500971443440 Omaha Irish Music Fest: https://www.facebook.com/events/1141453367491364/?acontext=%7B%22action_history%22%3A%22null%22%7D&ref_source=newsfeed&ref_mechanism=feed_attachment&_rdr |Instagram | |TikTok| | Youtube | | Subscribe to our newsletter| |Visit our website| A Hurrdat Media Production. Hurrdat Media is a digital media and commercial video production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network and learn more about our other services today on HurrdatMedia.com. Check out other shows on the Hurrdat Media Network: https://hurrdatmedia.com/network/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Both Zomato and Swiggy have been aggressively focusing on the 10-minute grocery delivery space for a while now. Quick commerce. But what sent both of them into a spiral was when Zepto, the joker in the quick commerce pack, started delivering snacks in 10-minutes through Zepto Cafe, a separate app. Suddenly, quick commerce wasn't enough. Quick food was up for play too.Swiggy launched Snacc soon after, and Blinkit followed suit with Bistro. Both were also separate apps.But this move to disrupt themselves to avoid getting disrupted has drawn a lot of flak from the restaurant partners listed on their platforms. Because a marketplace can only be neutral when it does not participate in it.And it is not like Zomato and Swiggy haven't tried a hand at this before. Both platforms previously ran their cloud kitchen verticals, Zomato Infrastructure Services and Swiggy Access, respectively, which they had to close down or sell.They then turned their attention to delivering food and building up efficiencies to deliver it faster. But when Zepto Cafe came in the picture in December with their pitch as a separate app, both Zomato and Swiggy jumped back and opened that chapter again. Only this time, they added that they would deliver it in 10 minutes and said they were not trying to build a private label to compete with the restaurants listed on their platforms. They made it clear both Bistro and SNACC are separate apps which don't use any of the data collected by Zomato and Swiggy to date.But what do the restaurants listed on the platform have to say about this?Hosts Rohin Dharmakumar and Praveen Gopal Krishnan got into what all of this means for restaurants in one of the most uninhibited, probing and also the longest episodes of Two by Two we've recorded to date.To capture the restaurateurs' perspective, we have three guests who have experience working with both of the companies.Joining the hosts for the discussion are Gaurav Saria, founder of Infinitea, India's first exclusive chain of tearooms and stores; Thomas Fenn, co-founder of Mahabelly and joint secretary at NRAI; and Ramchander Raman, former President of Cafe Coffee Day and co-founder and COO of Nucleus Kitchens.Welcome to episode 26 of Two by Two. Tune in to listen to an exciting discussion.–Additional reading:The Zomato-Swiggy cartel: Bistro and Snacc further threaten the restaurant businessZomato, Swiggy gave up on selling their own food. Then came along Zepto Cafe“There's an app for that”–Swiggy, Zepto, and Blinkit–What you just listened to is the first 30 minutes of a 2-hour-long conversation. If you want to listen and get early access to the full episode, consider becoming a Premium subscriber to The Ken, which, in addition to Two by Two, will also give you access to our long-form stories, Premiums newsletters and visual stories. Or if you just want to listen to Two by Two for now, for iOS users, we have enabled Premium subscription on Apple Podcasts.This episode of Two by Two was researched and produced by Hari Krishna. Rajiv CN, our resident sound engineer, mixed and mastered this episode.If you liked this episode of Two by Two, please share it with your friends and family who would be interested in listening to the episode. And if you have more thoughts on the discussion, we'd love to hear your arguments as well. You can write to us at twobytwo@the-ken.com

Today, we're celebrating Black History Month once again! For our first stop, we're off to Oxford to check out University of Mississippi Music's presentation of the 2025 Black History Month Concert "If Love Fails, Try Nothing Else," happening February 25th at the Ford Center for the Performing Arts, then we're heading to the Gulf Coast for the Statewide Community College Choral Festival, happening at MGCCC 2/27-2/28, then it's a final stop in Jackson to show our appreciation at the Women for Progress of MS, Inc. "Women in Media Celebration," happening February 27th at the Railroad District, Jackson. We'll also 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: Wrap N Sip: A Night of Southern Culture & StyleTommy Davidson @ Johnny T's Bistro & BluesThe University of Mississippi Wind Ensemble ConcertFor The Culture & Friends Present: Black History Month ParadeBlack History Month Family DaySpring Music Major Advantage Audition and Visit DayCheck out this episode on MPB's YouTube Channel: Next Stop, Mississippi | U of M: "If Love Fails, Try Nothing Else" & Women in Media CelebrationNext 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.

Two Great Chefs: Chicago's Evolution as a Food Mecca John Hogan and Tony Mantuano Come join us as two of Chicago's most acclaimed chefs, John Hogan and Tony Mantuano, look back on their 40+ year careers in Europe and Chicago, and reveal how our city has evolved as a world class food destination since the 1980's, the significant changes in the restaurant industry, the farm-to-table movement, and their vision of restaurants in the future. BIOS Chef John Hogan began his career in the 1979 learning the craft of French cuisine in some of Chicago's finest restaurants. In 1987 he was contacted by Chef Jean Joho at the four-star Everest. Chef Joho took Hogan under his tutelage and groomed him to run the kitchen. Later Chef Joho recommended Hogan to Georges “Kiki” Cuiance, where he spent the next five years developing his style of French food. Kiki's Bistro is where he earned many accolades in both local and national press, He then was tapped by David Burke to run the Chicago outpost of Park Avenue. Later he fulfilled his dream of opening his own French restaurant, Savarin. When he opened Savarin, the Chicago Tribune named Hogan as one of the “Top 10 Chefs in Chicago. Following Savarin, Hogan joined Glenn Keefer, who was a well-regarded Chicago steak house legend and opened Keefer's. After a successful thirteen year run, Hogan took a trip to London with his longtime friend, Tony Mantuano, where they together created the idea of a English style Roast House, River Roast, on the Chicago River. The eatery features whole roasted meats, and a charcuterie program. After being named Chef of the year in 2018 and inducted in to the Chicago Chef Hall of Fame, Hogan decided it was time to move on. He is currently pursuing his vision for the production and distribution of charcuterie, as well as a blues based television show, Chef Tony Mantuano has been credited as being among the first to bring fine Italian dining to Chicago at Spiaggia, one of the country's most decorated Italian restaurants. He is respected as a mentor to others and has received 12 nominations from The James Beard Foundation, winning Best Chef Midwest in 2005. He was also honored by President Obama for his culinary contributions to diplomacy (and cooked at the White House as well!) Most recently he served as Food and Beverage Partner at Yolan, an Italian restaurant in Nashville that was voted the #1 restaurant in America by Food & Wine readers. He is also the co-author of Wine Bar Food, a celebration of the Mediterranean. Recorded via Zoom on February 19, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

BioDolapo Erinkitola is an established powerhouse in the film and entertainment spaces. With over20 years of experience, the Chicago native continues to create platforms for filmmakers andmusicians to display their creativity. In 2018, he created Dolapo E. Productions to helpfilmmakers breathe life into their projects. Some of Dolapo's most notable and criticallyacclaimed projects include Karen (BET's #1 Movie in 2021), Scheme Queens (Official selectionof the 2022 American Black Film Festival), The Sound of Christmas (BET's #1 Christmas film of2022), I Am John Gabbana (2022), and the highly anticipated Waterboyz (2024).Born to Nigerian immigrants, Dolapo, along with his nine siblings, was taught generosity and theimportance of serving others. Growing up in Ford Heights, IL and attending Bloom Trial HighSchool, Dolapo attended Morehouse College in Atlanta GA. After earning several academicdegrees and with an extensive career in medical field. Dolapo looked for ways to pour back intohis community, he focused on leadership development and joined several organizations alignedwith his focus. The former President of the 100 Black Men of American, North Atlanta chapterand member of Kappa Alpha Psi Fraternity Inc continues to hold mentoring close to his heart.His continued urge to challenge himself lead Dolapo to take a direct pivot from healthcaremanagement to artist management. Dolapo has worked alongside Quality Control Music andsupported several Grammy-nominated artists.Dolapo's entertainment accolades don't stop there: he is the Co-owner of Atlanta's #1 nightspot,Blu Lagoon Bar and Bistro, and Co-owner of Havana Lounge, another popular Atlanta nightspot.Dolapo's passion for creativity, authentic energy, and ambitious personality make him one of thefilm industry's most sought-after Executive Producers, and with a calm, yet ambitiousdemeanor, it's easy to see why Dolapo is on track to becoming one of Hollywood's mostsuccessful producers.Become a supporter of this podcast: https://www.spreaker.com/podcast/creator-to-creators-with-meosha-bean--4460322/support.

Prodigy is out this week. This week we talk about DEI, A Day Without Migrants, Pliny the Younger, The Bistro, SF Beer Week, The Superbowl, Kendrick Lamar, GTA6, Mindseye, Saros, Borderlands 4, Monster Hunter Wilds, Shinobi, Split Fiction, and more! Come follow us: http://www.beenhadproductions.com/bthanbti SoundCloud: https://soundcloud.com/bthanbtiI Facebook: https://www.facebook.com/BthanBTI/ Twitch: https://www.twitch.tv/bthanbti Twitter: @BthanBTI iTunes: https://itun.es/i6SJ6Pw YouTube: https://www.youtube.com/c/BlackerThanBlackTimesInfinity Rescue + Residence https://www.rescueresidence.org/ Donate: https://www.paypal.com/donate/?hosted_button_id=34F4G4ZXQL8FA

There is a lot packed in this episode, get ready to get an overview of Rotisserie Urban Bistro from chicken to empanada, saffron rice, plantains and more. We are going to talk about one of my favorite cookbooks and two of my preferred recipes therein. I'm going to get personal * GASP * with my cooking journey and I would love to hear about yours as well and we will close out our show with a quick note regarding an event at MCC Institute for the Culinary Arts that resulted in an award winning Chef and a heartfelt evening of family.  Hang onto your fork listen if you're hungry and connect with food!

Jon Hansen, host and executive producer of the Block Club Chicago Podcast, joins Bob Sirott to share the latest Chicago neighborhood stories. Jon has details on: Is Chicago A Hemp City? Alderman Pitches Case To Tax And Test THC Loophole As Opponents Skip Hearing: The fight to regulate hemp has found its way to City […]

Allan and Mona went to a  french bisto for their first date, but now she has ghosted. Did she slip on a pat of butter leaving the restaurant, hit her head and now has amnesia?

So if I were to tell you that this week's guest had just published a new book titled 'Disco: Music, Movies, and Mania Under the Mirror Ball'* you'd be expecting some spectacular stories of glamour and debauchery, right? Well, I'm pleased to say that author Frank DeCaro did not disappoint! We caught up to chat about the lost legendary Chicago space Dugan's Bistro, a gay discotheque that was a cornerstone of his coming-of-age years, and Frank was so generous in sharing stories of friendships, wild nights, and finding himself in the midst of it all. What I really loved about this conversation is that Frank is just unapologetically himself, and from the sounds of it, his coming out was refreshingly joyous, exciting and celebratory, and it's really nice to be reminded that it can be that way. You know? Follow me Instagram: ⁠⁠www.instagram.com/lostspacespod⁠⁠ Facebook: ⁠⁠⁠⁠⁠⁠www.facebook.com/lostspacespod⁠⁠⁠⁠⁠⁠ TikTok: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@lostspacespod⁠⁠⁠⁠⁠⁠⁠⁠ Sign up to the Queer Word newsletter: ⁠⁠⁠⁠https://queer-word.kit.com/3bf4af59cc Support me Buy Me A Coffee: ⁠⁠⁠⁠⁠⁠https://www.buymeacoffee.com/lostspacespod⁠⁠⁠⁠⁠⁠ Follow my guest Instagram: https://www.instagram.com/frankdecaroshow Website: http://www.frankdecaro.com/ Buy a copy of Frank's book Disco: Music, Movies, and Mania under the Mirror Ball: https://amzn.to/4g772Np (* this is an affiliate link, and I will get a small commission, at no extra cost to you, if you buy using this link)

Kody and Robyn go on a dumb date in the attic of Josephine's Bistro, Christine spills taco sauce on her white dress at her engagement party, and Meri has her friends trash talk Kody and Robyn for her because she's too scared to do it herself. Some interesting things were said this week, but man can we cut it out with all the filler? Damn! Subscribe for more uncensored, cringey content: https://patreon.com/realitytvcringeFollow us on IG https://instagram.com/realitytvcringeSubscribe to see our raccoon faces on YouTube! https://www.youtube.com/channel/UC_2CgqXLWjIEKV9PCtH3Kjw?sub_confirmation=1Leave a message for us on SpeakPipe: https://speakpipe.com/realitytvcringeSupport the pod by leaving a 5-star review on your favorite podcast platform! Thank you so much!