Podcasts about blt steak

Look where I am! I'm down at Buzzards Point the new sparkling development wedged between the Wharf and Navy Yard — this is The Point DC. For the month of November the good people of Fish & Fire Group aka Greg Casten are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So if you don't know the Point is Winner of the Restaurant Development & Design Magazine Award for "Best Restaurant Design," The Point has a glorious outdoor patio ideally situated where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. Yes, I have been out and about the last week — did you see me? Little Black Bird - Chef Ryan Moore's and restaurateur Ashok Bajaj's darling wine bar in Tenley Casa Teresa in The Square - Richie Brandenburg and Rubén García's new massive food hall features the delightful restaurant, Casa Teresa It was a celebration of 1000 Hilton Garden Inns at the Hilton Garden Inn in Haymarket, Virginia - do not judge - Chef Joel Valente wowed us at his Red House Tavern On to today's show. So, I met today's guest omg like a really long time ago. Way back in the day, Victor Albisu was the chef at BLT Steak here in DC. This was 18 years ago? DC was in the process of getting it's mojo, and Victor here was at the beginning of that wild wave. Throughout the years, Victor has been behind amazing concepts - Del Campo, Poca Madre  and the fast-growing Taco Bamba. It's hard to believe that Taco Bamba started with a taqueria shop out in Falls Church in 2013, and now ten years later, Victor has eleven locations across Northern Virginia, Maryland, and Raleigh, NC, with more coming! We get into all the details ... Plus, stay tuned at the end of the show for the bonus content featuring Victor's run-in with ZZ Top. Guests Social Media Links: Victor Albisu Instagram: https://www.instagram.com/tacobamba/ Personal Instagram:https://www.instagram.com/chefvictoralbisu/ Facebook:https://www.facebook.com/tacobambalandmark Quotes "Maintaining balance is essential, as both negative and excessive positive emotions can equally impact our well-being." - Victor Albisu "Balance is the foundation for both our desire for growth and our commitment to creativity and service. It is the key to our success." - Victor Albisu Chapters 00:00 - Introduction 05:24 – Chef Victor Albisu: Pioneering DC's Vibrant Food Scene 08:42 - From Talented Chefs to Growing Businesses: The Art of Brand Creation 10:19 - Battling with Purpose and Mental Health: Overcoming Struggles in the Industry 15:03 - Jen and Tom: The Supportive Forces Behind Brand Growth 16:16 - Nurturing Success: The Importance of Food Reviews and Industry Support 20:21 - Plaza Latina: A Game-Changing Competition and Negotiation 24:01 - Innovating Tacos: Exploring Authentic and Diverse Flavors 26:54 - Hesitation and The Next Step: Meeting Industry Demands 33:46 - A Perfect Fit: Fast Casual Dining in a Diverse Area 35:20 - Lessons from Taco Bamba: Simplicity, Challenge, and Growth 39:18 - Double Delight: The Gigantic Egg Roll with Leftovers 44:22 - Evolving Palates: Appreciating Sophistication in Dining Preferences 44:57 - Striving for Excellence: Continuous Improvement and Rising Tides 51:01 - Balancing Growth and Service: Essential Elements of Success 52:43 - Gratitude and Paying It Forward: Passing Along the Support 58:23 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Hosted by David and Nycci Nellis. On today's show: • Michael Jantz-Moon, co-owner, DC Vegan, and Starla Newman, bar manager, previewing cocktails as they prepare to open D.C.'s first vegan bar. A cool note for you: Michael is a musician and has toured with Paul Simon and Brian Wilson and opened for Train, the Black Crowes, Space Hog, B.B. King and Barry Manilow! • Smoke ‘em if you got ‘em! The National Cannabis Festival is back! April 22-24 on the RFK Campus, enjoy great musical acts, a new culinary pavilion and a newly expanded calendar featuring three days of events that include a culinary pavilion featuring chefs from Maydan, Maketto, Moon Rabbit, Disco Mary, the Peruvian Brothers and Pearl and Da Girls. Caroline Phillips, founder of the National Cannabis Festival, joins us with the details; • BLT Steak, the power restaurant just steps away from the White House, is debuting a new space and a reimagined menu under Executive Chef Michael Bonk, who joins us; • Breakfast? Lunch? Brunch? Dinner? With your dog? Oh, yeah! The Commentary Social House at The Westin Arlington Gateway Hotel appears to have it all. We're joined by Executive Chef Francecil Ponte (we call her Fran) and T.J. Daniels, director of food and beverage.

Hosted by David and Nycci Nellis. On today's show: • Michael Jantz-Moon, co-owner, DC Vegan, and Starla Newman, bar manager, previewing cocktails as they prepare to open D.C.'s first vegan bar. A cool note for you: Michael is a musician and has toured with Paul Simon and Brian Wilson and opened for Train, the Black Crowes, Space Hog, B.B. King and Barry Manilow! • Smoke ‘em if you got ‘em! The National Cannabis Festival is back! April 22-24 on the RFK Campus, enjoy great musical acts, a new culinary pavilion and a newly expanded calendar featuring three days of events that include a culinary pavilion featuring chefs from Maydan, Maketto, Moon Rabbit, Disco Mary, the Peruvian Brothers and Pearl and Da Girls. Caroline Phillips, founder of the National Cannabis Festival, joins us with the details; • BLT Steak, the power restaurant just steps away from the White House, is debuting a new space and a reimagined menu under Executive Chef Michael Bonk, who joins us; • Breakfast? Lunch? Brunch? Dinner? With your dog? Oh, yeah! The Commentary Social House at The Westin Arlington Gateway Hotel appears to have it all. We're joined by Executive Chef Francecil Ponte (we call her Fran) and T.J. Daniels, director of food and beverage.

This week on Industry Night with Foodie and the Beast, we have a true, Renaissance Man with us. Chef and restaurateur Victor Albisu is the man behind the Poca Madre and Taco Bamba concepts that have taken DC by storm. With more than a decade of experience in fine dining and upscale French, American and Latin American restaurants, our friend, Chef Vic, combines his culinary education with his Latin American heritage to bring a unique style of cuisine to his restaurant concepts. Named 2015 Chef of the Year by the Restaurant Association of Metropolitan Washington (RAMW) and selected as a semifinalist for the James Beard Foundation’s Best Chef: Mid-Atlantic award in 2016, Vic is no newcomer to success. Albisu’s first restaurant, Del Campo, was an upscale South American grill in the Penn Quarter neighborhood of Washington, D.C. In 2013, it was named a Best New Restaurant by Esquire magazine. In 2014, Washingtonian magazine called Del Campo “Washington’s best steakhouse.” Before pursing independent ventures, Albisu served as celebrity chef Laurant Tourondel’s executive chef at BLT Steak in downtown D.C. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including RAMW's Power Spot of the Year in 2012. Outside the kitchen, Albisu is a member of the American Chef Corps, a network of chefs who serve as resources to the Department of State. In 2015, Albisu competed on Food Network’s Beat Bobby Flay and bested the host and grill master with his signature dish, steak & eggs. Albisu has appeared as a guest judge on Telemundo’s Top Chef Estrellas and the FOX TV series Hell’s Kitchen. Join us for a truly delicious conversation with one of DC’s – and America’s – great chefs: Victor Albisu.

Math mistake;  Payouts on All/Small/Tall changing;  Skill-based gaming premieres in Atlantic City;  Woman "wins" $43 million on slot machine;  Paris power outage;  Hollywood Casino Jamul;  360 Vegas Vacation 4;  How did each of us possibly get married?  Poker at Binion's;  Hop bets;  Hot Roller craps side bet;  Blackjack getting scarce on the Strip?  BLT Steak

Call our Voicemail Hotline: 951-292-4377; The Player has pretty much been canceled, but there's a new gambling-related drama coming to TV; VIMFP: Rental car; Lunch at Pizza Rock; The Ice Breaker; The Admiral's Parade; Positive EV video poker at The D; The VIMFPTUCKY Derby; Our crummy friend Paul; Dinner at La Comida; Vato Cigars; The Undercard; Las Vegas Club tour; The Main Event; Dinner at BLT Steak; VIMFP After-Afterparty; The VIMFP Hangover Casino Challenge Cup; Bingo! Sunday night craps crawl; Lousy experience at Binions; Why hedge hardways with hop bets instead of place bets?

Call our Voicemail Hotline: 951-292-4377; Mark's 99th trip to Las Vegas; Dr. Mike: Any nudity? "Bring back the Big 6 & 8!" Dr. Mike hands out chips on Fremont Street; Casino personnel make all the difference; Dinner at BLT Steak; $14 buy-ins; Daily Fantasy Sports is now illegal in Nevada; Thanks to Hunter, Chuck, and Derek for all their VIMFP hard work!

This week’s guest on Chef’s Story is Soulayphet “Phet” Schwader. Born in a small village outside the capital of Laos, “Thangone,” Soulayphet Schwader immigrated to the U.S. at a very young age. Growing up in Kansas Soulayphet recalls a youth spent clamoring for a ham sandwich instead of the traditional Laotian lunch his mother would pack for him each day. It wasn’t until he secured his first job as a fry cook, while studying philosophy in college that the possibilities inherent in his colorful background began to materialize. Schwader began his formal education at the New England Culinary Institute in Vermont. After completing an externship at Dundee Bistro in Oregon where he was exposed to the nuances of wine and its relationship to food, Schwader came to New York to work under Patricia Yeo at AZ. Working with an award-winning team that counted Chef Pino Maffeo among its members. When Chef Maffeo headed to Boston to open Restaurant L, he recruited Schwader as his Chef de cuisine, who was able to explore his Asian roots, playing with flavors and ingredients that lent an eclectic distinction to the acclaimed restaurant. After two years under the tutelage of the famously creative Chef, Schwader returned to New York where he would take on his first post under his trusted mentor, Laurent Tourondel, at BLT Prime in New York. He was later tapped to open one of BLT’s first outposts outside of Manhattan in Washington, D.C. As Chef de cuisine for BLT Steak, Washington, D.C., Schwader’s influence was felt in the kitchen and on the menu, leading BLT Steak to become a popular destination for many Washingtonians. Schwader returned to New York in 2008 to work with colleague and friend King Phojanakong to open their highly anticipated restaurant Umi Nom. While at Umi Nom, Soulayphet explored his Asian heritage, incorporating flavors associated with great memories of food and flavors his mother would bring to the table growing up in Kansas and using all the techniques and influences in his culinary career to make Umi Nom a wonderful dining destination in Brooklyn.

This week on Chef’s Story, Laurent Tourondel comes into the studio to tell us his story! A native of France, Chef Laurent Tourondel parlayed his love of food at an early age into a four year program at Saint Vincent Ecole de Cuisine in Montlucon, France where he earned a “d’Aptitude Professionnelle de Cuisinier.” After graduating he received his first post in the kitchen as chef to the Admiral in the French Navy. Following this position he worked at several restaurants in France and then traveled to London where he cooked at the famed Gentleman’s Club, Boodle’s. In the years that followed he worked under such notable chefs as: Bruno Tison at Restaurant Beau Geste in Manhattan; Jacques Maximin at Restaurant Ledoyen in France; and Chef de Partie at Restaurant Mercury at the Hotel InterContinental in Moscow. Tourondel then worked at the three-star Michelin Relais & Chateau Troisgros, before taking a post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City. Next came a stint as Executive Chef at Palace Court Restaurant at the world famous Caesar’s Palace Hotel & Casino, followed by his return to New York City at Cello. When this restaurant closed its doors, Tourondel saw an opportunity and spent time traveling through South America, Asia and Africa, to further develop his own cooking voice. He returned to the states to open BLT Steak, BLT Fish, BLT Prime, BLT Burger, BLT Market, LT Burger in the Harbor, LT Burger in Bryant Park, LT Signature and most recently Arlington Club. Currently, he is also the Executive Chef at Brasserie Ruhlmann in Rockefeller Center in Manhattan. In October 2007, Bon Appétit magazine named Tourondel Restaurateur of the Year. This award guaranteed his place among the top in the culinary world. Tourondel has published three cookbooks, Go Fish: Fresh Ideas for American Seafood, Bistro Laurent Tourondel: New American Bistro Cooking, which earned him a 2008 James Beard Foundation Award nomination and Fresh from the Market: Seasonal Cooking with Laurent Tourondel. Tune-in to find out how Laurent manages his empire of restaurants, how he continues to find inspiration and creativity within food, and his advice for young chefs willing to break into the industry. Learn more about the award winning chef on today’s episode! This program has been sponsored by S. Wallace Edwards & Sons. “Out of the job, I developed a passion. My next step was to go to France and work with the big guys.” [12:50] “Its not only about cooking. It’s a business.” [27:10] “You have to trust people a lot. You have to hire the right person. It’s not easy.” [29:05] “I think we all start because of the passion for food. At some point in your career, you reach a certain age when you want to control things, and control your own food.” [40:30] — Laurent Tourondel on Chef’s Story

Vegas Rainpocolypse 2013, More Downtown Grand Updates, Ka returns, Treasure Island Facade continues to get worse, BLT Steak coming to Bally's, Carmine's opens at Forum Shops, Vegas Extreme Sports Park details and a lots of Coming Attractions.