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Send us a textChef Ryan Ratino attended Orlando's Le Cordon Bleu in 2009. He launched his culinary career as a Junior Sous Chef at Shula's Steak House (Walt Disney World Swan and Dolphin resort) and spent three years working under Todd English at Bluezoo. He owns D.C.'s One Michelin-starred Bresca and Two Michelin-starred JÔNT. Now also in Florida, MAASS (Fort Lauderdale) and Ômo by Jont (Orlando) join the Hive Hospitality portfolio. In this episode, we discuss:Culinary schoolOpening a restaurantCreating the hospitality groupReceiving Michelin Star recognitionDefining the Bresca, MAASS, JÔNT, and ÔMO concepts Hope for a MICHELIN Guide Florida expansion to Fort LauderdaleFinding daily motivationSouth Florida favorite eatsUpcoming projectsListen here:AppleSpotifyiHeartradioAmazon MusicAudibleVisit me on my social media platforms: InstagramTwitterYouTubeTikTokFacebookLike what you hear? Supporting my podcast is simple. Please share, review, and/or rate to help the episodes receive more exposure. It takes seconds, and it's incredibly helpful. Want to advertise your business or event in an episode or two?Message me at thewhetpalette@gmail.com. Thank you for listening. As always, from my “palette” to yours, Cheers! BrendaSupport the show
Hosted by David and Nycci Nellis. Join us for our 16th anniversary show. We started in October 2008 as “Dishing It Out.” On today's show: · RAMMY winner, 2018 Food & Wine Sommelier of the Year, the genius entrepreneur behind D.C.'s Maxwell, Pop and Trouble Bird, and the boy wine wonder who became a Continental man about town on this show, wine guy Brent Kroll is with us. He's pouring bubbly and other good stuff to help us celebrate the start of our 17th year on air; · Chefs for Equality founder David Hagedorn and a dedicated steering committee pioneered and still run what has become D.C.'s most delicious chef-driven event. This year it happens Monday, Oct. 21; · Next up is the cheesiest guy we know – and love. Brie Salzman is the “supercheesemonger” at the Whole Foods in Rockville. He is our-go-to guy for exploring the best cheeses from the far corners of the earth, and he brings an awesome cheeseboard and lots of info for you to take away; · Thi Nguyen, the beverage director at Kevin Tien's Moon Rabbit, and Sara Chaudhuri, the lead bartender at Ryan Ratino's Bresca, are in because … well, they're at the top of their games and their professions. Both recently have received several national awards for their skills. Sara is one of VinePair's three “next wave best” bartender finalists for 2024. And Thi is one of Punch Magazine's top 10 new bartenders of the year. They share their secrets to success. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. Join us for our 16th anniversary show. We started in October 2008 as “Dishing It Out.” On today's show: · RAMMY winner, 2018 Food & Wine Sommelier of the Year, the genius entrepreneur behind D.C.'s Maxwell, Pop and Trouble Bird, and the boy wine wonder who became a Continental man about town on this show, wine guy Brent Kroll is with us. He's pouring bubbly and other good stuff to help us celebrate the start of our 17th year on air; · Chefs for Equality founder David Hagedorn and a dedicated steering committee pioneered and still run what has become D.C.'s most delicious chef-driven event. This year it happens Monday, Oct. 21; · Next up is the cheesiest guy we know – and love. Brie Salzman is the “supercheesemonger” at the Whole Foods in Rockville. He is our-go-to guy for exploring the best cheeses from the far corners of the earth, and he brings an awesome cheeseboard and lots of info for you to take away; · Thi Nguyen, the beverage director at Kevin Tien's Moon Rabbit, and Sara Chaudhuri, the lead bartender at Ryan Ratino's Bresca, are in because … well, they're at the top of their games and their professions. Both recently have received several national awards for their skills. Sara is one of VinePair's three “next wave best” bartender finalists for 2024. And Thi is one of Punch Magazine's top 10 new bartenders of the year. They share their secrets to success. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Hosted by David and Nycci Nellis. Join us for our 16th anniversary show. We started in October 2008 as “Dishing It Out.” On today's show: · RAMMY winner, 2018 Food & Wine Sommelier of the Year, the genius entrepreneur behind D.C.'s Maxwell, Pop and Trouble Bird, and the boy wine wonder who became a Continental man about town on this show, wine guy Brent Kroll is with us. He's pouring bubbly and other good stuff to help us celebrate the start of our 17th year on air; · Chefs for Equality founder David Hagedorn and a dedicated steering committee pioneered and still run what has become D.C.'s most delicious chef-driven event. This year it happens Monday, Oct. 21; · Next up is the cheesiest guy we know – and love. Brie Salzman is the “supercheesemonger” at the Whole Foods in Rockville. He is our-go-to guy for exploring the best cheeses from the far corners of the earth, and he brings an awesome cheeseboard and lots of info for you to take away; · Thi Nguyen, the beverage director at Kevin Tien's Moon Rabbit, and Sara Chaudhuri, the lead bartender at Ryan Ratino's Bresca, are in because … well, they're at the top of their games and their professions. Both recently have received several national awards for their skills. Sara is one of VinePair's three “next wave best” bartender finalists for 2024. And Thi is one of Punch Magazine's top 10 new bartenders of the year. They share their secrets to success. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. Join us for our 16th anniversary show. We started in October 2008 as “Dishing It Out.” On today's show: · RAMMY winner, 2018 Food & Wine Sommelier of the Year, the genius entrepreneur behind D.C.'s Maxwell, Pop and Trouble Bird, and the boy wine wonder who became a Continental man about town on this show, wine guy Brent Kroll is with us. He's pouring bubbly and other good stuff to help us celebrate the start of our 17th year on air; · Chefs for Equality founder David Hagedorn and a dedicated steering committee pioneered and still run what has become D.C.'s most delicious chef-driven event. This year it happens Monday, Oct. 21; · Next up is the cheesiest guy we know – and love. Brie Salzman is the “supercheesemonger” at the Whole Foods in Rockville. He is our-go-to guy for exploring the best cheeses from the far corners of the earth, and he brings an awesome cheeseboard and lots of info for you to take away; · Thi Nguyen, the beverage director at Kevin Tien's Moon Rabbit, and Sara Chaudhuri, the lead bartender at Ryan Ratino's Bresca, are in because … well, they're at the top of their games and their professions. Both recently have received several national awards for their skills. Sara is one of VinePair's three “next wave best” bartender finalists for 2024. And Thi is one of Punch Magazine's top 10 new bartenders of the year. They share their secrets to success. Learn more about your ad choices. Visit podcastchoices.com/adchoices
La versione piu' estiva dell'appuntamento con Arti Visive e beni culturali. Il giro di oggi fra le cose tra le più interessanti da tener d'occhio prevede: LA BIENNALE D'ARTE 60° ESPOSIZIONE INTERNAZIONALE a Venezia: "STRANIERI OVUNQUE" questo il tema scelto dal curatore brasiliano Adriano Pedrosa. La riprendiamo con il racconto dei nostri collaboratori Roberto Pinto e Francesca Pasinni A Milano il PAC, PADIGLIONE D'ARTE CONTEMPORANEA rende omaggio a una bravissima artista LILIANA MORO: la sua mostra ANDANTE CON MOTO E a Bresca al Santa Giulia le foto di Gabriele Micalizzi: la cultura e l'arte per proteggere la memoria
Ryan Ratino has helmed the kitchens at D.C. restaurants JONT and Bresca for several years, earning Michelin stars for both. Now he's taking on Florida, opening MAASS in the Four Seasons Hotel in Fort Lauderdale and putting the finishing touches on OMO in Orlando. Each of the restaurants has a distinct personality and offers a distinct dining experience, from the bistro-style Bresca to the Japanese-inspired tasting menu at JONT and the contemporary seasonal spirit of MAASS. At OMO, Ratino is curating a “choose your own adventure” dinner experience. He is also laser-focused on service, even creating the position of director of hospitality at MAASS to pamper guests with something extra. Listen as the 33-year-old chef and restaurateur describes how his passionate pursuit of excellence pushes him and his team to constantly evolve and how as he matures, his restaurants mature with him.
Hosted by David and Nycci Nellis. On today's show: · Lead Bartender Sara Chaudhuri of Michelin-starred Bresca uses her creative background in graphic design to inspire her cocktail menu, which relates life experiences to nostalgia and sentiment with ingredients. Sara's in today with tastes and talk of her works-of-art cocktails; · Hungry for food culture? Get ready to be well fed! Nov. 3 and 4 the annual Smithsonian Food History Weekend explores how food, climate, and community intersect with the lives of women in different regions of the country. We're joined by Theresa McCulla, curator of the American Brewing History Initiative at the Smithsonian's National Museum of American History; · Rock Harper is a celebrated chef, TV personality, restaurateur and a very cool guy – Rock won in the third season of Gordon Ramsay's “Hell's Kitchen.” Chef Rock's restaurant, Queen Mother's Kitchen, is an homage to his mom, Carole Harper. The fried chicken is said to be so good that grown men cry when there's nothing left on the bones! · Way back in 2013, when The Yards neighborhood was just coming together, Osteria Morini opened almost before the cenment was dry. It was great then and it has remained so. Suddenly, we're all a decade older – and so is Osteria Morini. We have invited Bill Dorrler, the restaurant's corporate executive chef, to talk about its evolved menu and amazing staying power. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Lead Bartender Sara Chaudhuri of Michelin-starred Bresca uses her creative background in graphic design to inspire her cocktail menu, which relates life experiences to nostalgia and sentiment with ingredients. Sara's in today with tastes and talk of her works-of-art cocktails; · Hungry for food culture? Get ready to be well fed! Nov. 3 and 4 the annual Smithsonian Food History Weekend explores how food, climate, and community intersect with the lives of women in different regions of the country. We're joined by Theresa McCulla, curator of the American Brewing History Initiative at the Smithsonian's National Museum of American History; · Rock Harper is a celebrated chef, TV personality, restaurateur and a very cool guy – Rock won in the third season of Gordon Ramsay's “Hell's Kitchen.” Chef Rock's restaurant, Queen Mother's Kitchen, is an homage to his mom, Carole Harper. The fried chicken is said to be so good that grown men cry when there's nothing left on the bones! · Way back in 2013, when The Yards neighborhood was just coming together, Osteria Morini opened almost before the cenment was dry. It was great then and it has remained so. Suddenly, we're all a decade older – and so is Osteria Morini. We have invited Bill Dorrler, the restaurant's corporate executive chef, to talk about its evolved menu and amazing staying power.
Hosted by David and Nycci Nellis. On today's show: · Lead Bartender Sara Chaudhuri of Michelin-starred Bresca uses her creative background in graphic design to inspire her cocktail menu, which relates life experiences to nostalgia and sentiment with ingredients. Sara's in today with tastes and talk of her works-of-art cocktails; · Hungry for food culture? Get ready to be well fed! Nov. 3 and 4 the annual Smithsonian Food History Weekend explores how food, climate, and community intersect with the lives of women in different regions of the country. We're joined by Theresa McCulla, curator of the American Brewing History Initiative at the Smithsonian's National Museum of American History; · Rock Harper is a celebrated chef, TV personality, restaurateur and a very cool guy – Rock won in the third season of Gordon Ramsay's “Hell's Kitchen.” Chef Rock's restaurant, Queen Mother's Kitchen, is an homage to his mom, Carole Harper. The fried chicken is said to be so good that grown men cry when there's nothing left on the bones! · Way back in 2013, when The Yards neighborhood was just coming together, Osteria Morini opened almost before the cenment was dry. It was great then and it has remained so. Suddenly, we're all a decade older – and so is Osteria Morini. We have invited Bill Dorrler, the restaurant's corporate executive chef, to talk about its evolved menu and amazing staying power. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Lead Bartender Sara Chaudhuri of Michelin-starred Bresca uses her creative background in graphic design to inspire her cocktail menu, which relates life experiences to nostalgia and sentiment with ingredients. Sara's in today with tastes and talk of her works-of-art cocktails; · Hungry for food culture? Get ready to be well fed! Nov. 3 and 4 the annual Smithsonian Food History Weekend explores how food, climate, and community intersect with the lives of women in different regions of the country. We're joined by Theresa McCulla, curator of the American Brewing History Initiative at the Smithsonian's National Museum of American History; · Rock Harper is a celebrated chef, TV personality, restaurateur and a very cool guy – Rock won in the third season of Gordon Ramsay's “Hell's Kitchen.” Chef Rock's restaurant, Queen Mother's Kitchen, is an homage to his mom, Carole Harper. The fried chicken is said to be so good that grown men cry when there's nothing left on the bones! · Way back in 2013, when The Yards neighborhood was just coming together, Osteria Morini opened almost before the cenment was dry. It was great then and it has remained so. Suddenly, we're all a decade older – and so is Osteria Morini. We have invited Bill Dorrler, the restaurant's corporate executive chef, to talk about its evolved menu and amazing staying power.
June has been a busy month and it's good to be back in the WineLair, with an amazing camera crew (Hi Ata!) and with an incredible group of guests. But first, where have I been and what have I been doing? -Well, I was at the James Beard Awards in Chicago -I cheered all the winners and the gorgeous Pati Jinich at the Media Awards -Stayed in a fabulous suite at the Waldorf Astoria -Partied with Karaoke king Danny Lee at Perilla (a fundraiser for the Asian American Foundation) -Dinner at the recently opened Asador Bastian -So many cocktails by Singapore's famous Proof & Co -Dinner at Girl & the Goat - cause that's what we do -Me! On! The! Red! Carpet!at the James Beard Awards talking to tall the stars: Carla Hall, Eric Adjepong, Andrew Zimmern, Rick Bayless, Gail Simmons and so many more … -All the parties after the awards with a very necessary trip to Pernod's for ooey-gooey deep deep dish. In DC I've been eating around as well Chris Morgan's Joon in Tysons A stop in at Central Ssammmmm board at Anju Venezuelan Tastes at Alma Cocina in Baltimore Beach trip! Blue Moon in Rehobeth, Thrasher's on the boardwalk and Fractured Prune for breakfast Five years ago, Bresca and it's sexy Parisian bistro vibe opened up on 14th street here in DC taking the local, national, and international food illiterati by storm. Chef Ryan Ratino is inspired by French cuisine but know that what is delivered on your plate is all him Which is ehy since 2019 Bresca has been recognized with a Michelin star. And, don't think that their cocktail program is anything to side eye about, Beverage Director Will Patton and his team shake, stir, and pour creative concoctions in glassware this glass-obsessed girl just drools over. Hello?! 2023 Tale of the Cocktail Spirited Award nominee. And then they totally up the ante — by creating a 2 star Micihelin concept, Jônt — up the stairs from Bresca — a true culinary experience with an enviable wine program that General Manager Andrew Elder has it finger prints all over I've got three Michelin stars in with me today, with great thoughts on hospitality, tricks of the trade (hint Sunday nights) and 240 Kg of Petrossian - tune in. Guests Social Media Links: Instagram: https://www.instagram.com/brescadc/ https://www.instagram.com/jont_dc/ Will Patton: https://www.instagram.com/ramseydanger/ Andrew Elder: https://www.instagram.com/aelder315/ Facebook: https://www.facebook.com/BrescaDC/?locale=hr_HR Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com
Welcome back to Industry Night with me Nycci Nellis. Per usual, I have been out and about and it's been delish! Omakase at Cafe Unido — Brewmaster Francisco Flores took us on an educational tasting tour of the Panama Geisha bean and I now know why the coffee-connoisseurs are obsessed. There's a reason that Zepplin's is a neighborhood fave for sushi. It's delicious! The Wilder brothers (who were recently on this show) opened up the spot a few years ago because they wanted really good sushi in their Shaw neighborhood — Mission Accomplished — and with Corey LeDroit behind the bar you know those cocktails were spot on. Kind of did a progressive from Zepplin's and walked over to the Chaplins — now every time I am there it is usually very late at night when nothing good is about to happen — but not this time. Tasted delish ramen, had some rosé on tap and really saw the space with a totally different vibe. Melina - A wonderful Greek restaurant by the Cava guys up in Pike & Rose. Such a great place for amazing bread service, gorgeous salads and all the spreads. We do The Fourth at Le Dip almost every year and it did not disappoint - Lobster Frites or everyone! AND got a sneak peek of the new Salt Line in Bethesda. It took over the old Kapnos space that has been empty for a really long time. All your faves: massive oyster & raw bar, plump lobster rolls, crispy tasty soft shells and that smash burger! Um, okay so your girl has been bizzy but let's get on to today's show: Sitting at the table with me while I have been prattling on is the definition of a Boss Babe. If you look up the term in the dictionary there would be a photo of Daniella Senior there. Daniella started a catering business at 13 in the Dominican Republic, graduated from the Culinary Institute of America, is a certified sommelier, is behind the inception of both the amazing Colada Shop and Michelin starred restaurant Bresca, is the creator of nationally acclaimed Latin Bar, Serenata -named one of Esquire Magazine's Best Bars in America- AND Daniella currently serves as a Board Member of the Women Chef's and Restaurateurs; is a mentor for Empowered Women International and is on the Steering Committee of New Guard Womxn in Hospitality. She is also a James Beard Women Entrepreneurial Leadership Program. Most recently, Daniella was named one of Forbes 50 Latina Women Innovating to Sustainably Feed the World and a Washington Business Journal 40 under 40 honoree for this year. So you know just a few things … Guests Social Media Links: Instagram:https://www.instagram.com/daniellasenior/ https://www.instagram.com/coladashop/ Facebook: https://www.facebook.com/daniella.senior.9 https://www.facebook.com/coladashop Quotes "We aim to take our guests on a remarkable journey, not just sell products to them."- Daniella Senior "I fearlessly embraced challenges, unveiling my courage and resilience, which ultimately led to my success." - Daniella Senior Guests Social Media Links: Daniella Senior Instagram: https://www.instagram.com/daniellasenior/ Facebook: https://www.facebook.com/daniella.senior.9 Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:14 Introduction 06:33 From a Dream to Culinary Triumph: Daniella Senior's Journey 12:17 Sweet Success: Extending Christmas Joy with Baked Goods 17:43 Mastering the Art of Culinary Craftsmanship 26:20 When Passion Becomes a Business: How it All Started 34:12 Savoring the Flavor of a Cuban Speakeasy 37:44 Embracing Uniqueness: Personalization in Culinary Ventures 46:52 Expanding Horizons: A Journey Through Latin Markets 49:05 Supporting Women and Immigrants on Their Journey 51:24 Balancing Act: Integrating Work and Life 53:50 Finding Time: Struggles and Triumphs After Parenthood 56:57 Embracing Plant-Based Alternatives in Human Food 01:00:05 Conclusion Produced by Heartcast Media http://www.heartcastmedia.com
Nothing about the Japanese Cocktail is inherently Japanese, save for some of the patrons who reportedly first enjoyed it while frequenting the hotel bar tended by our old pal Jerry Thomas. Joining us today to shed some light on this mysterious and all-but-forgotten classic is Will Patton. Based in Washington D.C., Will is the beverage director of the restaurants Bresca and Jônt. Listen on (or read below) to discover Will's Japanese Cocktail recipe — and don't forget to like, review, and subscribe!Will Patton's Japanese Cocktail Recipe Ingredients 2 ounces brandy, such as Cognac, Armagnac, or Calvados1/4 ounce orgeat2 dashes aromatic bitters, such as Bitter TruthGarnish: lemon twistDirectionsAdd all ingredients to a mixing glass with ice.Add two lemon peels to either side of the ice on the outer inner rim of the mixing glass.Stir until chilled.Strain into a chilled Nick & Nora glass.Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.
Abbiamo fatto aperitivo con un prof del nostro vecchio liceo chiedendogli tutto quello che in passato non siamo stati in grado di domandargli
On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Charlie Mitchell, chef and co-owner of Clover Hill, a restaurant in Brooklyn, New York. Charlie is no stranger to the kitchen. Over the past 9 years, the 30-year-old Detroit native has worked sous chef and executive sous chef positions at Eleven Madison Park, Jônt in DC, Bresca in DC, the Greenwich village neighborhood classic Villanelle, and One White Street in Tribeca. An incredible resume for just under a decade in the business. Only 8 months after Charlie began his first executive chef position at Clover Hill, he made history by becoming the first Black chef in NYC to receive MICHELIN Guide NY 2022 Young Chef Award. And just a week ago, James Beard Foundation announced Charlie as one of the semi-finalists for the 2023 James Beard Awards' Emerging Chef category. In this episode, Charlie and I discuss his history-making Michelin award and what that means for him, his partners, and his team moving forward. He shares how he stays balanced and grounded, while also pushing forward and continuing to evolve as a chef. We cannot wait to see how Charlie continues to make an impact in NY and around the world as his platform grows. For more info on Clover Hill: https://www.cloverhillbk.com Follow Charlie and Clover Hill on Instagram: https://www.instagram.com/chuckgood/?hl=en https://www.instagram.com/cloverhillbk/?hl=en Follow On The Pass: https://bit.ly/3BpHckD Follow our Host, Gabriel Ornelas: https://bit.ly/3hTpONC Read Gabriel's recent LinkedIn artcile: https://www.linkedin.com/pulse/playa-viva-design-culture-wellness-yes-food-gabriel-ornelas/?trackingId=Up0neKK5SgODudXglUKerQ%3D%3D Lets work together! Get in contact: www.gabrielornelas.com
Chef Manny Arredondo has been referenced a lot on Pan Con Podcast. The Ariete chef was walking by when Mike Beltrán and Nick Jiménez were recording this episode. So he was pulled in to recap a recent dinner that the Ariete team executed with a crew from Washington, D.C.'s Bresca (including chef-owner Ryan Ratino, who was our guest on the last episode of the podcast). Support Pan Con Podcast and the rest of DADEmag.com on Patreon for exclusive content and other perks: www.patreon.com/DADEmag Follow Pan Con Podcast: www.instagram.com/panconpodcast/ www.twitter.com/panconpodcast www.facebook.com/panconpodcast Follow Mike Beltran: Instagram: www.instagram.com/piginc Twitter: www.twitter.com/piginc Follow DADE: Facebook: www.facebook.com/DADEMAG Instagram: www.instagram.com/dadeig Twitter: www.twitter.com/dadetweets Follow Nick Jiménez: Instagram: www.instagram.com/nicolasajimenez Twitter: www.twitter.com/nicolasajimenez
Ryan Ratino is the chef-owner or Washington, D.C. restaurants Jônt (two Michelin Stars) and Bresca (one Michelin Star). Ryan and Pan Con Podcast host Michael Beltrán became fast friends when they met — spurred largely by the fact that they're in a very small group of American chefs running restaurants with duck press programs. In this episode of the podcast, Ryan talks with Mike about his career, his leadership style, the dinner the two executed together art Bresca and the dinner the two would work on at Ariete the night after this interview was recorded. Support Pan Con Podcast and the rest of DADEmag.com on Patreon for exclusive content and other perks: www.patreon.com/DADEmag Follow Ryan Ratino's Jônt and Bresca: https://www.instagram.com/brescadc/ https://www.instagram.com/jont_dc/ Follow Pan Con Podcast: www.instagram.com/panconpodcast/ www.twitter.com/panconpodcast www.facebook.com/panconpodcast Follow Mike Beltran: Instagram: www.instagram.com/piginc Twitter: www.twitter.com/piginc Follow DADE: Facebook: www.facebook.com/DADEMAG Instagram: www.instagram.com/dadeig Twitter: www.twitter.com/dadetweets Follow Nick Jiménez: Instagram: www.instagram.com/nicolasajimenez Twitter: www.twitter.com/nicolasajimenez
In this episode, I sit down with Krista Kern Desjarlais, chef and owner of The Purple House, as well as Bresca & The Honey Bee. She also operated one of the most well-regarded and missed Portland eateries, Bresca. We delve into her professional restaurant career - past, present, and future. I confess to my love of white chocolate. It's very exciting. You'll love it. Please enjoy. You can also find the episode on iTunes, Spotify, and Stitcher. Feel Free to SHARE, FOLLOW, and RATE us on iTunes. ALSO, check out our cooking show, Food Coma: My Seventies Kitchen, and subscribe to my youtube channel! Check out our Patreon HERE MANY thanks go to our sponsors: Legent Bourbon Dunstan Tap & Table Speckled Ax Coffee Coals Bayside Root Wild Kombucha Blyth & Burrows Hot Suppa Lil's Cafe Stroudwater Distillery The Old Port Sea Grille The Highroller Lobster Co. Bissell Brothers Brewing Via Vecchia Portland Distro If you would like to know more about sponsorship opportunities, respond to Joe Ricchio at jsricchio@gmail.com Production and Editing by Chris Loughran and Doreen O'Donnell of No End Media.
On the next Industry Night, Michelin stars have dropped around DC, and the North American Chief Inspector (anonymous!) talks about who is in and who is out. Chef Ryan Ratino is in! Retaining the one-star at Bresca and earning two stars at his recently opened Jônt, Ryan talks about the business of receiving these kinds of accolades. Lindera Farms has a cult-like following and forager/producer Daniel Liberson is why. That' Industry Night on Real Fun DC Tuesdays at 7pm.
Daniella Senior is an immigrant, sommelier, lifelong entrepreneur, Culinary Institute of America graduate, and partner in multiple DC restaurants. She brings a nuanced, dynamic, and thoughtful perspective to this episode where she shares her journey from a teenage baker who paid most of her way through college with the earnings from her business to a restaurant owner and partner trying to stay afloat during the COVID-19 crisis. Through it all Daniella believes, as I do, that food retains its unique power to bring people together. Daniella is president and partner at Colada Shop, a partner at Bresca, and president and partner at dual concept Serenata and Zumo located in La Cosecha. --- Like this episode? Be sure to subscribe on Apple Podcasts and leave a review! Your feedback makes a difference. --- Send in a voice message: https://anchor.fm/feedthemalik/message
On this episode, Ray talks about chef Ryan Ratino's Logan Circle restaurant Bresca. Ray talks about Ratino's career, his work trip to D.C., and Ratino's new restaurant Jont before breaking down that tasting menu experience and some dish highlights from the meal. For more on chef Ryan Ratino and Bresca, visit spoonmob.com/ryanratino. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Michelin starred Bresca served their first dine in meal Thursday July 15, 2020 at 5 PM and the Stoner Food Critic was there to capture all the delicious action. The tasting menu at their new 12 seat chefs counter was simply a gorgeous show with amazing creative, delicious food. A great meal that will transport you back to pre-pandemic glorious fine dining meals. Here is the first video review. Thanks Chef Ryan Ratino and the entire team. I was so damn high and had a blast! Bresca is Stoner Approved! #911
Take-out meals from Washington, DC's top restaurants. Todays meal is amazing, delicious food from Bresca. Toke up and chow down at home with Stoner Food Critic Joel Haas and Chef Ryan Ratino. InhalingAmerica.com to follow the daily take-out journey. Bresca.com to sink your teeth into Chef Ryan's sumptuous food.
Whether you’ve been stepping up your home gardening, relying on pantry staples, or ordering in during your quarantine - it’s a good time to consider the amount of food going in and out of our homes. For that reason, this week’s show is all about waste. From “quarantine cuisine,” to a Michelin-starred restaurant that’s doing more with less, to a Bushwick City Council campaign tightly linked to a local compost center – our stories this week focus on learning and seeking creative solutions to food waste pain points.Meat and Three is powered by Simplecast.
Get the featured cocktail recipe: Sombrero de Paja Daniella’s love for food and hospitality began at the early age of 13 when she founded a successful catering business from her home in Dominican Republic. From there, she went on to graduate from CIA, cook in some of the best restaurants the nation has to offer and eventually earned a Michelin Star at her very own restaurant, Bresca--one of DC’s fine dining hot spots. Daniella’s fast casual Colada Shop, and her stunning ode to Latin American cocktail culture, Serenata, are both a testament to her artistic flare and smart creative direction. From the menu selections to the art that adorns the walls, her love for the art of hospitality is a true experience that should not be missed. Did we make you thirsty for more? Then head over to our library of libations and find another recipe to make your own. Don't forget to subscribe, download and review to share your thoughts about the show!
Hosted by David and Nycci Nellis. On today's show: • We liked this place a lot: Nina May, on 11th Street. Offering New American cuisine, it opened in November . Today we welcome Colin McClimans, the executive chef and owner; • Mary Ackley, of the Little Wild Things City Farm, produces Certified Naturally Grown microgreens, micro-herbs, shoots, and edible flowers on less than a quarter-acre in the heart of Washington, D.C. And she serves over 50 restaurants, hotels, caterers, schools, grocery stores and organizations wholesale, and also sells direct to the general public in greater D.C.; • Frank Linn and Kate Diamond, co-owners of Frankly…PizzaIt started as a mobile pizza oven in 2011, frequenting farmers markets in Montgomery County. It opened a brick and mortar location in Kensington, Maryland in July 2014; • Will Patton, beverage director at the Michelin-starred Bresca (and at the upcoming Jônt. Will is currently a finalist at the prestigious Bacardi Legacy Cocktail Competition; • And Nazia Khan, director of coffee and counter service for NRG, who will lead the charge on the development of Cameo, the all-day coffee shop at The Roost food hall.
Hosted by David and Nycci Nellis. On today’s show: • We liked this place a lot: Nina May, on 11th Street. Offering New American cuisine, it opened in November . Today we welcome Colin McClimans, the executive chef and owner; • Mary Ackley, of the Little Wild Things City Farm, produces Certified Naturally Grown microgreens, micro-herbs, shoots, and edible flowers on less than a quarter-acre in the heart of Washington, D.C. And she serves over 50 restaurants, hotels, caterers, schools, grocery stores and organizations wholesale, and also sells direct to the general public in greater D.C.; • Frank Linn and Kate Diamond, co-owners of Frankly…PizzaIt started as a mobile pizza oven in 2011, frequenting farmers markets in Montgomery County. It opened a brick and mortar location in Kensington, Maryland in July 2014; • Will Patton, beverage director at the Michelin-starred Bresca (and at the upcoming Jônt. Will is currently a finalist at the prestigious Bacardi Legacy Cocktail Competition; • And Nazia Khan, director of coffee and counter service for NRG, who will lead the charge on the development of Cameo, the all-day coffee shop at The Roost food hall.
Colada Shop co-owner and Bresca partner Daniella Senior; Taqueria Del Barrio Chef/Owner Anna Bran Leis and Dining Traveler founder Jessica van Dop DeJesus return for a deep dive into what it means to be a Latina in the U.S. As a young lieutenant in the Marines, Jessica is mistaken for a “lower rank girl.” Daniella is mocked […] The post EP17: From Latina America With Love, Part II appeared first on Girl Meets Food.
This week on Spencer Explores the Universe, we sit down and chat with owner of The Purple House and Bresca and the Honey Bee, Krista Kern and talk restaurant industry, self care and discover a shared love for horror and sci-fi movies.
Colada Shop co-owner and Bresca partner Daniella Senior; Taqueria Del Barrio Chef/Owner Anna Bran Leis and Dining Traveler founder Jessica van Dop DeJesus join host Mary Kong-DeVito to return to their roots as Latina women in the U.S. Daniella explains how the indigenous culture and foods of her home country of the Dominican Republic were wiped […] The post EP16: From Latina America With Love, Part I appeared first on Girl Meets Food.
Hosted by David and Nycci Nellis. On today's show: • Megan Robbins moved to the D.C. area this past February to join The Canopy by Hilton hotel on The Wharf as executive chef and lead culinary enthusiast in charge of Canopy Central, the hotel's cafe and bar, which serves breakfast, lunch and dinner, as well as snacks at the rooftop cocktail bar, Whiskey Charlie; • In a record-setting year in which red wines still dominated, a white wine wowed the smell and taste senses of those who judged the 2019 Virginia Governor's Cup competition. Horton Vineyards' 2016 Petit Manseng was awarded the 2019 Virginia Governor's Cup. Shannon Horton, the family-owned vineyard's general manager, is in; • Culinary cultural anthropologist Amy Riolo, and Dr. Sam Pappas have teamed up to offer the latest culinary and medical inspirations to live and eat with pleasure and health. Amy is a food historian and Mediterranean Diet advocate. May is Mediterranean Diet Month and the perfect time for the release of Amy's new Mediterranean Diabetes Cookbook. Dr. Pappas is a board-certified internist who has been selected as a “top doctor” in t Washingtonian Magazine, and is a member of the American Academy of Anti-Aging Medicine. Dr. Pappas wrote the foreword to Amy's new book. Together, they lead public forums, panel discussions, webinars, a Facebook Live series, cooking classes and workshops, teaching the tenets of the Mediterranean Diet along with the tips and techniques needed to fit them into a busy lifestyle; And bringing the cocktails today is RAMMY nominee Will Pattton of Bresca.
Hosted by David and Nycci Nellis. On today’s show: • Megan Robbins moved to the D.C. area this past February to join The Canopy by Hilton hotel on The Wharf as executive chef and lead culinary enthusiast in charge of Canopy Central, the hotel’s cafe and bar, which serves breakfast, lunch and dinner, as well as snacks at the rooftop cocktail bar, Whiskey Charlie; • In a record-setting year in which red wines still dominated, a white wine wowed the smell and taste senses of those who judged the 2019 Virginia Governor’s Cup competition. Horton Vineyards’ 2016 Petit Manseng was awarded the 2019 Virginia Governor’s Cup. Shannon Horton, the family-owned vineyard’s general manager, is in; • Culinary cultural anthropologist Amy Riolo, and Dr. Sam Pappas have teamed up to offer the latest culinary and medical inspirations to live and eat with pleasure and health. Amy is a food historian and Mediterranean Diet advocate. May is Mediterranean Diet Month and the perfect time for the release of Amy’s new Mediterranean Diabetes Cookbook. Dr. Pappas is a board-certified internist who has been selected as a “top doctor” in t Washingtonian Magazine, and is a member of the American Academy of Anti-Aging Medicine. Dr. Pappas wrote the foreword to Amy’s new book. Together, they lead public forums, panel discussions, webinars, a Facebook Live series, cooking classes and workshops, teaching the tenets of the Mediterranean Diet along with the tips and techniques needed to fit them into a busy lifestyle; And bringing the cocktails today is RAMMY nominee Will Pattton of Bresca.
Welcome to "The Highest Chefs" Michelin Star Birthday Special. See me eat the best Birthday Desserts from 13 of Washington, DC's finest restaurants. We featuring HALF of DC's Michelin Star restaurants all while high on legal recreational marijuana. These are some of the best restaurants and buds on the East Coast RESTAURANTS: Minibar, The Dabney, Siren, Masseria, Komi, Tail Up Goat, Bresca, Fiola, Marcel's, Sushi Nakazawa, Mirabelle & Hazel. BUD STRAINS: Gelato Cake, Dirt Nap, Crippy Killer, Goji Og, Lotus Head, Girl Scout Cookies, Bubblegum, Facewreck Haze, Space Monkey* Follow the Journey https://HighSpeedDining.com to follow the journey. * Get Marijuana and Food Ringtones https://itunes.apple.com/us/artist/id1451425333&app=itunes
DC is loaded with amazing restaurants and one of the best is Bresca. Join me for todays discussion on this Michelin Star restaurant. See all the great food I ate at Bresca in the HSD Video Episode. Thanks for following my journey. HighSpeedDining.com
DC is loaded with amazing restaurants and one of the best is Bresca. Join me for todays discussion on this Michelin Star restaurant. See all the great food I ate at Bresca in the HSD Video Episode. Thanks for following my journey. HighSpeedDining.comGET MARIJUANA RINGTONES
We're dining Michelin Star tonight at Bresca in Washington, DC. World Class Weed & Food! Join me for a two hour meal in two minutes while I'm high on legal recreational marijuana. It's High Speed Dining with Joel Haas.
Ryan Ratino is the youngest chef to have a Michelin star in Washington DC. His restaurant Bresca is French inspired, seasonal fare, but with a ZERO waste ethos and an experimental bent. Tune in to hear Harry and Ryan talk about what it's like to get crushed in your first service after the star and why Ryan loves what he does. Feast Yr Ears is powered by Simplecast.
Hosted by David and Nycci Nellis. On today's show: • Bresca is a neighborhood restaurant on 14th St. that is anything but neighborhood. The recent recipient of a Michelin star, Bresca's kitchen is headed by chef Ryan Ratino who, according to Michelin, delivers “a clear sense of culinary artistry and whimsy” with a menu driven by “bistronomy.” Chef Ryan is in with us today, so stick around to learn what that means! • More than 7500 people are homeless in D.C. on any given night. About a third are considered chronically homeless, meaning they have been homeless for years, or repeatedly, and are living with a chronic health condition. Miriam's Kitchen is committed to ending chronic homelessness in D.C., connecting the chronically homeless to permanent supportive housing, ensuring they have the necessary support to remain in housing and helping to feed those in need. Chef Cheryl Bell of Miriam's Kitchen is in with the whole story; • Angelina Klouthis is executive director of the Vicente Ferrer Foundation, which helps provide rural communities in India with training, tools, and technology to make sure development leaves no one behind. The foundation is hosting a fundraising wine and food tasting on Oct. 20 and Angelina's in to tell us all about it; And the Taste of Bethesda is coming up Saturday, Oct. 6. Brenna O'Malley and Stephanie Coppula of the Bethesda Urban Partnership and the Rock Bottom Brewery's brewmaster Geoff Lively and general manager Shane Weeks are in with info and “starter sips” to get us ready and rarin' to go.
Hosted by David and Nycci Nellis. On today’s show: • Bresca is a neighborhood restaurant on 14th St. that is anything but neighborhood. The recent recipient of a Michelin star, Bresca’s kitchen is headed by chef Ryan Ratino who, according to Michelin, delivers “a clear sense of culinary artistry and whimsy” with a menu driven by “bistronomy.” Chef Ryan is in with us today, so stick around to learn what that means! • More than 7500 people are homeless in D.C. on any given night. About a third are considered chronically homeless, meaning they have been homeless for years, or repeatedly, and are living with a chronic health condition. Miriam’s Kitchen is committed to ending chronic homelessness in D.C., connecting the chronically homeless to permanent supportive housing, ensuring they have the necessary support to remain in housing and helping to feed those in need. Chef Cheryl Bell of Miriam’s Kitchen is in with the whole story; • Angelina Klouthis is executive director of the Vicente Ferrer Foundation, which helps provide rural communities in India with training, tools, and technology to make sure development leaves no one behind. The foundation is hosting a fundraising wine and food tasting on Oct. 20 and Angelina’s in to tell us all about it; And the Taste of Bethesda is coming up Saturday, Oct. 6. Brenna O’Malley and Stephanie Coppula of the Bethesda Urban Partnership and the Rock Bottom Brewery’s brewmaster Geoff Lively and general manager Shane Weeks are in with info and “starter sips” to get us ready and rarin’ to go.
Guests this week include: * Executive chef, Ryan Ratino, this year's RAMMY winner of the Rising Culinary Star award, who now conjures delicious, new taste delights at Bresca, based on what's fresh, seasonal and delicious. * Bill and Suzy Menard, proprietors of fabulous Via Umbria in Georgetown, a combo market, butcher shop, restaurant, wine store and event space - all themed to one of Italy's most fabulous regions - are in with upcoming events news and a selection of the offering from their new cheese department * Yoga teacher Erin Son explains how she combines exercise, spiritualism and suds to create the new phenom: Eat, Yoga, Drink. Yoga and beer, anyone? Sounds like fun! * Fishscale is Chef Brandon Williams' new, DC sandwich shop serving awesome sandwiches from sustainable-only fish. We tried them, and they rock. * Speaking of rocking, if you haven't been to the recently opened, DC Winery - the City's first-ever, wine production facility - you are missing superlative wines, a spectacular, new space in The Yards on the Anacostia waterfront. And if that weren't enough, there's a great restaurant there, too, called Ana. Founders Brian Leventhal and Jonathan Stires—also founders of the famous Brooklyn Winery - are in with tastes and talk of S=District Winery.
Guests this week include: * Executive chef, Ryan Ratino, this year's RAMMY winner of the Rising Culinary Star award, who now conjures delicious, new taste delights at Bresca, based on what's fresh, seasonal and delicious. * Bill and Suzy Menard, proprietors of fabulous Via Umbria in Georgetown, a combo market, butcher shop, restaurant, wine store and event space - all themed to one of Italy's most fabulous regions - are in with upcoming events news and a selection of the offering from their new cheese department * Yoga teacher Erin Son explains how she combines exercise, spiritualism and suds to create the new phenom: Eat, Yoga, Drink. Yoga and beer, anyone? Sounds like fun! * Fishscale is Chef Brandon Williams' new, DC sandwich shop serving awesome sandwiches from sustainable-only fish. We tried them, and they rock. * Speaking of rocking, if you haven't been to the recently opened, DC Winery - the City's first-ever, wine production facility - you are missing superlative wines, a spectacular, new space in The Yards on the Anacostia waterfront. And if that weren't enough, there's a great restaurant there, too, called Ana. Founders Brian Leventhal and Jonathan Stires—also founders of the famous Brooklyn Winery - are in with tastes and talk of S=District Winery.
Technoboy DJ set @ Hypnosis Opening Party - Brescia Italy 20th Oct. 2012. Next Event: 10th November 2012 @ Florida -Ghedi Italy - LineUp ZATOX, DANIELE MONDELLO, EXPRESS VIVIANA, BRUNO POWER, ZENITH DJ, CECCO. LIKE US ON FACEBOOK: www.facebook.com/Hypnosis.Authentic.Techno PARTY VIDEOS: www.youtube.com/hypnosisevents More info WWW.HYP.IT info@HYP.IT TRACKLIST: 01. Technoboy – "Nothing Nu" 02. Technoboy – “Vanilla Sky” 03. Cosmic Gate – “Exploration Of Space” (Isaac 2012 Edit) 04. Technoboy meets Ruffian – “The Underground” (dub edit) 05. Technoboy feat. Shayla – “Oh My God” 06. The Hose – “The Pressure” 07. Builder – “Her Voice” (Headhunterz Remix Edit) 08. Brooklyn Bounce & Technoboy – “Bass, Beats & Melody” 09. TNT Aka Technoboy 'N' Tuneboy – “Utta Wanka” 10. Technoboy – “Next Dimensional World” (Qlimax 2008 Anthem) 11. Kernkraft 4000 – “Zombie Nation” (Technoboy Bootleg) 12. Showtek – “Dominate” (Melbourne Mix) 13. Technoboy – “Rage” (A Hardstyle Song) 14. Technoboy – “Catfight” 15. Showtek – “We Speak Music” 16. Tuneboy – “Hear This” 17. Technoboy – “Ti Sento” (Waverider Remix)
Researching ‘literary' Portland (Maine) before trekking down there, I came across mention of Rabelais Book shop. What an interesting concept it's built upon: the vertical integration of new titles on food, wine, gardening and farming, with rare out-of-print books. Patrons therefore inhabit several distinct categories: Book lovers and collectors from around the globe, food lovers and cooks from around the block. Situated in Portland's East End next door to Hugo's (chef Rob Evans won the 2009 James Beard award for Best Chef Northeast) and within walking distance of half a dozen other great restaurants, including Bresca, Duckfat and Fore Street, the store, in several short years, has become the go-to place for New England's foodies. Hosting author readings, art exhibits, film showings/dinners and Slow Food meetings, the shop is a jointly owned by Samantha Hoyt Lindgren, a former photo editor and pastry chef, and her husband Don, an antiquarian book dealer. I met with Don at Hugo's – we thought it would be quieter there than in the store – to talk food and books…listen for the names of titles you might want to start collecting.
"Acqua alle funi!". It's Italian for "water to the ropes", and it's taken from a story about taking a courageous stand and speaking up when everyone else is afraid. It's a tale rather similar to The Emperor's New Clothes, but this one is true.It happened in the Sixteenth Century in Rome, when Pope Sixtus the Fifth decided to have an enormous obelisk moved to a new location in St. Peter's Square, under the direction of architect Domenico Fontana. A worker named Bresca di Bordighera exhibited a great deal of courage and perhaps saved many lives. His descendants are still honored today.We learned of this story while visiting Fermilab in Batavia, Ill., just outside Chicago. Founded in 1967, Fermilab (named after Nobel Prize winning Italian physicist Enrico Fermi) is a huge research complex dedicated to studying the composition of matter with the aid of "particle accelerators", which smash subatomic particles so scientists can get a look at their innards.Fermilab occupies 10 square miles formerly occupied by farms, and by the defunct village of Weston. Some of the barns and other buildings have been preserved to use for storage and social events.Also in Chicagoland, we visited Ahlgrim Acres, a funeral home in Palatine. Wait a minute? Why on earth would we go to a funeral home? Why, to play miniature golf, of course. No joking; for the past 42 years, the basement of this establishment has featured a 9-hole miniature golf course, as well as shuffleboard, ping pong, pinball and other amusements. All open to the public, free of charge! And it's a very challenging and fun golf course, designed in a haunted house motif, complete with spooky sound effects.Happy Listening!Dennis (Domenico Fontana), Zephyr (Bresca) and Pope Kimberly the First and Last.
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