Podcasts about carnitas snack shack

Generously studded with a wealth of cultural and leisure attractions, as you’d expect from any self-respecting big city, San Diego’s crown of temptations is overlaid with that infectious SoCal spirit of carefree informality. It’s been a few years since I was last in town and I was awestruck by how the Waterfront district is in a state of grand-scale transformation. Beautiful new pedestrian-centric and bike-friendly promenades wrap their way around the waterfront, bracketed by meticulously maintained gardens, while a forest of ultra-contemporary glass buildings backdrop proceedings. The USS Midway continues to hold high court, swooned over for its rich military history and the 29 restored aircraft parked up on its deck. After savouring the world’s most visited ship museum, I tootled along the bustling waterfront to the equally enthralling Maritime Museum. From sailing ships to submarines, this is a nautical headrush that underscores San Diego’s proud legacy as a commercial seaport. The collection’s towering jewel is the Star of India, which was built in 1863 and made 21 trips around the world in the late 1800s – including various voyages to New Zealand, carrying immigrants from England. Saved from the scrap yard and painstakingly restored, the windjammer is the oldest active iron sailing ship in the world. The recently constructed San Salvador is a detailed historic replica of the original ship first sailed into San Diego Bay by explorer Juan Rodriguez Cabrillo back in 1542. As an incurable plane-spotter, I was transfixed by the roll call of aircraft touching down and taking off from San Diego Airport. This waterfront vantage point is a lip-smacker for av-fans. The airport is just ten minutes from downtown – true to San Diego’s oh-so-effortless urban spirit.  Feeling peckish? You can’t beat a pulled pork sandwich from Carnitas’ Snack Shack. From the waterfront, I struck out down Broadway into the heart of the city, passing some of the old theatre dames like the Spreckels Theatre and the Balboa Theatre. They’re housed in the city’s historic district, better known as the Gaslamp Quarter, a 16-block blockbuster of charming architecture, independent shopping and jam-packed with exciting eateries and bars. Feeling suitably envious that I had so little time to graze from its greatness, here’s a few fleeting tips. Stuff yourself stupid on Spanish tapas at Café Sevilla, enjoy Greek fusion at Meze, Volcano Rabbit is the place to head for divine street tacos and wash it all down at Tivoli, the oldest bar in town. As a history-hound, I also staked out San Diego’s oldest wooden house, which is home to the Gaslamp’s Historical Foundation. This prefab saltbox-style house was built in Maine in 1850 and shipped around Cape Horn before being assembled in town. The gilded lungs of the city were soon calling. Balboa Park is not just a natural wonderland on the edge of the city centre, but the USA’s largest urban cultural park, spanning 1200 acres, beckons as an architectural and cultural masterpiece as well. Established in 1868, it’s the grandeur of the architectural confections and follies that first had me drawing deep breaths. Had I been spirited away to Seville? A riot of Spanish Renaissance Colonial-style architecture is the prevailing theme. The show-stoppers include the ornately domed California Tower with its trademark blue and yellow tiles, the 1500-foot Cabrillo Bridge and the soothing redwood-lath Botanical Building nestled around a sprawling lily pond. One of the largest wood lath structures in the world, it’s remarkable to encounter a vast open-air conservatory, thronging with thousands of exotic plants, built with no glass. Then there’s Alcazar Garden, for the ultimate Seville-like experience. You may feel like royalty here as you rest on the benches by the artfully tiled fountains, feasting your eyes on the luscious landscaping.  Inspired by the gardens surrounding the Alcazar Castle, its seasonally shifting colour pal...

You may have noticed that the sign at Carnitas’ Snack Shack on University Avenue now says The Porchetta Shack. We asked our guest this week, chef and owner Hanis Cavin (who has been called San Diego’s “King of Pork”), why he changed the concept for his popular North Park restaurant after eight successful years. Hanis also shared that he’s no longer affiliated with the Carnitas’ location at the Embarcadero, and his pick for Two People, $50 is Fernside in South Park. This week in Hot Plates, we learned that chef Matt Gordon (who recently closed Urban Solace and Solace & The Moonlight Lounge) is now the vice president of operations for Blue Bridge Hospitality—the company behind Liberty Public Market and Stake Chophouse. Neighborhood, the craft beer and burger joint that’s been in East Village for 12 years, isn’t closed: the shutdown is just temporary for a remodel. The Florence is now open in Sabre Springs (Troy got the First Look at the space and the menu), and the tenth annual Eat.Drink.Read fundraiser for the San Diego Council on Literacy is coming up at the San Diego Air & Space Museum. The Hot Topic this week is the James Beard Awards and the fact that San Diego chefs and restaurants were excluded, again, from making the cut as finalists. Troy took a closer look at how many San Diego chefs have been nominated for a James Beard Award in recent years compared to chefs in LA and San Francisco (and finds a huge disparity), and shares what it would take to get San Diego included in the “Oscars of Food.” We have a phone number for this podcast now! We're going to end each podcast with a question for our listeners, and you can call us at 619-744-0535 and leave us a message. You can give us your recommendations for Two People, $50. Did you get your tickets yet to Best of North County? You don’t want to miss this party at the Park Hyatt Aviara on April 14, where you get unlimited bites and sips from all the new and noteworthy spots in North County. Our sponsors for this episode are the North Park Main Street Association and the San Diego Padres. Enter to win two tickets in a VIP suite for a live recording of the Happy Half Hour on May 6th! sdmag.com/padrespodcast - get tickets at padres.com

This week we’re back at Fernside, the new South Park cocktail bar and eatery from Christian Siglin (Bracero, The Grass Skirt, Cutwater Spirits), Shane Gerde (UnderBelly, Cutwater Spirits), and Adam Cook (Bluefoot Bar & Lounge) and also one of the participating restaurants in this year’s SoNo Fest & Chili Cook-Off. In Hot Plates, we’re talking about more ramen coming to Hillcrest, Fashion Valley’s North Italia restaurant led by former Waypoint Public Executive Chef Rich Sweeney, a new mezcal bar that’s landed in Old Town, and awhiskey slash steakhouse spot coming to Gaslamp next year. Our guest is Alicia Bell, the District Executive Chef of Palomar Health and winner of the People’s Choice Award at our Top Doctors party. The San Diego native and classically trained chef tells us about going from “cooking for rich people” to cooking in hospitals, how her mother’s cancer diagnosis changed her career path, and why she wants people to eat at a hospital for lunch. Plus, she gives us the scoop on the award-winning tacos—and shares the recipe below! In Two People/$50, we’re recommending Cucina Urbana, Carnitas’ Snack Shack, Tacos el Gordo, and The Cork and Craft.

On the July 24, 2018 episode of /Film Daily, /Film editor-in-chief Peter Sciretta is joined by /Film Managing Editor Jacob Hall, Weekend Editor Brad Oman, senior writer Ben Pearson and writers Hoai-Tran Bui and Chris Evangelista we'll discuss what we've been up to at the Water Cooler and answer some listener mail in The Mail Bag.   You can subscribe to /Film Daily on iTunes, Google Play, Overcast, Spotify and all the popular podcast apps (here is the RSS URL if you need it).     In The Mail Bag: Jorge Z from Australia writes in “I am 42 years old and as you all mentioned, time changes us. Not only that, having kids changes us even more. I don't really know what my opinion would be if I was 42 with no kids. I do know that if I was 28 I would be frustrated about all of this. The point that I am trying to get to is that now having kids, even with the guy apologising, I would be very uncomfortable if I learned that he and my children were in the same room. Then I thought to myself, what about my friend with kids and my friends without kids? What do they think about it? I can tell you the the opinion of my friends without kids varied and most of them said: I don't know what to think of this; maybe it was an overreaction. “ Carrie P writes in “I finished listening to your episode on the firing of James Gunn. I have been a podcast subscriber for a couple of months and enjoy and respect everyone's opinions.  I will play devil's advocate you sometimes do. I have been in education for 14 years and there is a federal push for teaching digital citizenship. We are doing our best to educate our students that the footprint they leave on social media can have a huge effect on their future. A lot of teenagers are fans of Marvel and James Gunn. This might be a good learning experience for them to see how comments they have made in the past can keep them from potential jobs and future successes.” L from Texas writes in: “I just thought I would share some thoughts on your discussion of cleaning up after yourself in a theater. I worked in a theater for 6 years most of that time I spent as an usher. At the chain I worked at we were cross trained but each shift we were in a specific area so if you were working an usher shift you were an usher and the same goes for Box Office, Concessions and Booth.  The chain I worked at had a system for cleaning theaters, on the busy nights and days, which was called the ten step system in which if you have at least five usher working to clean a theater it would go like this.  1 - Gather all supplies 2- Turn on cleaning lights  3-2 ushers go to the top of the theater and alternate rows picking up any "big trash" your popcorn bags food containers drinks basically anything big enough to pick up and throw in the trash  4 - Clean any wet or stick spills - The big trash users would let one of the other users know that there was a need for a mop and then it would be cleaned 5- once the 2 ushers for step 3 are about 5 rows down 1 or 2 ushers with a large push broom will go down each row and get all the popcorn and other debris from under and in front of the seats  6 - 2 ushers will go down each side and sweep up the piles left by the #4 ushers and also spot check to make sure there is nothing left in the rows 7 - wipe down any seats that need it and return them to the correct position 8 - Vacuum any carpet that needs vacuuming ( we usually just had hand powered vacuums 9 - Empty the trash cans outside the theater  10 - Cleaning lights off and inform the podium the theater is ready to seat I know this was long but all this to say that if everyone would just take what ushers would consider "big trash" out with them we could eliminate an entire step here and theaters would get cleaned faster.  I will say that there is a lot of down time for ushers when it is not busy or theaters are not that busy but having been a manager as well I know that there is always something that an usher can be doing to keep the theater clean and organized and the managers can always find something for them to do while they are on the clock. So don't worry about someone losing their job just because you took you popcorn bag out to the trash!”   At The Water Cooler: What we've been Doing:Chris traveled to see Seals at a La Jolla Cove in San Diego Jacob visited the San Diego Zoo and did some Comic-Con shopping. Brad canceled MoviePass and signed up for AMC A-List, crashing at SlashFilm HQ. Hoai-Tran saw the premiere of her friend's play Heartbreak Hitman at D.C.'s Capital Fringe Festival and celebrated two giỗ (death anniversaries) with her family. Peter went to the Magic Castle for Future Stars of Magic week. What we've been Reading:Jacob read Lee Child's Without Fail as part of his plan to always read Jack Reacher books on planes What we've been Watching:Ben saw The Secret Life of Walter Mitty, Annihilation, and North By Northwest Peter saw Won't You Be My Neighbor and has been watching Who Is America? On Showtime Jacob revisited the first Mission: Impossible and Mission: Impossible 3 Brad saw Death of Stalin and Mission: Impossible - Fallout Chris saw Mission: Impossible – Fallout and Rampage Hoai-Tran saw Searching and Blindspotting, and watched Mary and the Witch's Flower on Netflix. What we've been Eating:Brad and Peter went to the Taco Bell from 2032 as part of a Demolition Man promotion Peter ate Bagels with no spread at Comic-Con and it divided the /Film staff. Jacob explored the San Diego culinary scene: Breakfast Republic, Carnitas Snack Shack, La Puerta, Blind Burro, and Serranos (and also drank a whole bunch of tequila). Brad had a Cruffin from Kettle Glazed. What we've been Playing:Jacob got sucked into Lumines Remastered on the Nintendo Switch Pokemon Go at Comic-Con where he got nearly 40 Unown, and Ghostbusters World   Other articles mentioned: How Coco's Family Reminded Me of Mine Be Well and Taco Bell: ‘Demolition Man' Inspires a Fine Dining Experience from the Future [Comic-Con 2018]   All the other stuff you need to know:   You can find more about all the stories we mentioned on today's show at slashfilm.com, and linked inside the show notes.   /Film Daily is published every weekday, bringing you the most exciting news from the world of movies and television as well as deeper dives into the great features from slashfilm.com.   You can subscribe to /Film Daily on iTunes, Google Play, Overcast, Spotify and all the popular podcast apps (RSS).   Please feel free to send your feedback, questions, comments and concerns to us at peter@slashfilm.com. Please leave your name and general geographic location in case we mention the e-mail on the air.   Please rate and review the podcast on iTunes, tell your friends and spread the word!   Thanks to Sam Hume for our logo.

Chef Hanis Cavin Owner/Chef of The Pioneer BBQ and Carnitas Snack Shack and Chef Ivan Munoz accompanied by Chef Willie - @CarnitasSnacks @thepioneerbbq - San Diego, California *Podcast recorded above the butcher shop at Valley Farm Market in Spring Valley, California. Summary: Hanis Cavin, California Restaurant Association Chef of the Year in 2009, shares his love of pork and his talent for cooking with San Diego. There are 3 locations for Carnitas Snack Shack - North Park, Embarcadero, and at Petco Park (San Diego Padres) Growing up Jewish, Hanis discovered pork in highschool and was forever inspired. Chef Hanis showcases his amazing pork creations through his restaurants: Carnitas Snack Shack. Hanis, along with the help of his Pitmaster Ivan Munoz and Chef Willie is opening a BBQ restaurant called Pioneer BBQ in San Diego. Working as a Chef for 30 years, Hanis is now ready to open a full service BBQ, Burgers and Brews concept in East County. Located in San Carlos, San Diego. Ivan and Hanis are working to bring new and exciting flavors to BBQ and are excited to offer another authentic BBQ restaurant in San Diego. The story behind the creation of the famous “Triple Threat Sandwich” The sandwich: “The Triple Threat.” A trifecta of pork stacked on a Kaiser roll from Sadie Rose Bakery: a chicken-fried pork cutlet, slow roasted pulled pork and slices of applewood-smoked bacon, topped with home made pepperoncini and pickle relish. It could be overkill; it’s not. Links Mentioned in this Episode: Chef Hanis Carnitas Snack Shack Website Facebook Instagram Twitter Carnitas Snack Shack on Yelp Carnitas Snack Shack Eater San Diego Pioneer BBQ The Pioneer BBQ Website The Pioneer on Facebook Cali Comfort 10 Year Anniversary Party Eating and Drinking in San Diego Facebook Group Grand Ole BBQ Y Asado Pacific Coast Grill SmokeHouseKings That Good Boy BBQ Coops West Texas BBQ Brodys Burgers and Beers Southern Pride BBQ Pits and Smokers Delaware North Company Levy Restaurants Mike Mills Stacey Poon Kinney from The Trails Eatery Traeger Meat Madness Competition @BBQWarStories Weekly Social Shout Out: @nomnomgoode Winner of a sexy new #BehindTheSmoke Mug. Be sure to tag @bbqwarstories in all your #behindthesmoke photos and interact with the podcast on social for your chance to win. Remember...if we can’t tag you then we can’t pimp you. Shareable Quotes From This Podcast: “Hospitality is a blood type.” {3:20} Shawn “The dreamers don’t really worry about that stuff.” {11:20} Hanas “I wanted to create a place anyone can come and eat.” {16:50} Hanas “We keep going until the job gets done.” {23:40} Derek “The goal is to have flavor profiles that you understand but maybe have never tasted.” {30:05} Hanas “People are drawn to authenticity.” {47:10} Shawn “If you get something out of each setback you only get stronger.” {1:01:50} Hanas “You have to take that leap and do it.” {1:07:50} Derek Get in Touch: Derek Marso - https://twitter.com/MarsoDerek Shawn Walchef - https://twitter.com/shawnpwalchef Cory Wagner - www.twitter.com/TheFifthPofmkt Behind The Smoke Media www.BehindTheSmokeMedia.com behindthesmoke@calicomfortbbq.com Facebook Page Behind The Smoke (Live Videos of the Podcast Recordings) Instagram - @bbqwarstories Twitter @bbqwarstories Valley Farm Market www.valleyfarmmarkets.com derek@valleyfarmmarkets.com Instagram @valleyfarmmarket Twitter @valleyfarmarket Facebook Page Valley Farm Market Cali Comfort BBQ www.calicomfortbbq.com shawn@calicomfortbbq.com Instagram @calicomfortbbq   Twitter @calicomfort   Facebook Page Cali Comfort BBQ YouTube Channel Cali Comfort BBQ Connect with Shawn P. Walchef on LinkedIn

San Diego-native Chef Hanis Cavin, owner of Carnitas Snack Shack, talks about the crew he runs with, where he eats when the mood strikes, and what makes his current three locations successful when the Del Mar location just wasn’t ready for the fast-casual pork restaurant.

In today’s episode of the Happy Half Hour, hosts Erin Chambers Smith, Troy Johnson, and producer Archana Ram talk local restaurant buzz, like the heated debate about 10 Barrel Brewing, a Hillcrest staple closing, a collaboration between Tajima and Carnitas’ Snack Shack, and what to expect during Negroni Week (like a peppercorn-bell pepper libation at Officine Buona Forchetta) Our guest is chef Nick Brune of Eco Caters, a sustainable local food business that caters the San Diego Gulls, Los Angeles Kings, the Dodgers, and more. He’s also leading his SoundBite Dinner Series at Lot 8, the new event space in Mission Valley. We’re also chatting about the rise (and fall) of fancy burgers and 58 of the most stupid orders chefs have ever heard. We end the show with recommendations for Two People/$50, including The Hake, 608 Oceanside, and Biga.

“A toast to the restaurant community, especially in California…My toast is that we all find a harmonious relationship, keep each other safe and keep each other profitable.” - Sara Stroud “When you open a restaurant it’s like having a heart attack. You recover, but you’re never quite the same.” - David Cohn, Owner of Cohn Restaurant Group, San Diego Debi catches up with Sara Stroud, co-owner of Carnitas Snack Shack in San Diego. In this episode, they discuss whether you can teach hospitality, bosses good and bad, wages and tips in the restaurant business and the cutest pig in San Diego. Sara Stroud is the co-founder and Director of Brand Management of Carnitas' Snack Shack. Growing up in Illinois, Sara began working in the restaurant industry at the age of 15. Working at a small Washington DC batch bourbon/cigar bar in 1999, she decided to move out West to San Diego where she worked for the Cohn Restaurant group, managing Kensington Grill and Cucina Urbana restaurants, as well as Wine Steals. In 2011,  Sara Stroud partnered with her now husband, Chef Hanis Cavin, to open Carnitas’ Snack Shack, their first joint venture in the North Park neighborhood of San Diego. The “Snack Shack,” as it’s affectionately called, serves up thoughtfully-sourced, pork- centric American cuisine and local craft beers in a fun, no-fuss environment. Over the years Sara and Chef Hanis (and Carnitas–their pet pig!) have earned the respect of their colleagues through hard work, creativity, and dedication to their community. Inspired to share their passion for food and life with more people, the king and queen of pork launched a Snack Shack on the Embarcadero waterfront in Spring 2016, offering a full bar program and panoramic views of the San Diego harbor.Find more about Sara’s Snack Shack’s at the link below and email here directly at sara@carnitassnackshack.com https://carnitassnackshack.com “I love DC, it’s perfect ‘cause it’s just that little bit south of the Mason Dixon Line, the weather is not as brutal…I like the people, I LOVED the culture.” - Sara Stroud

DineLocalSD welcomes the one and only Chef Hanis Cavin of Carnitas' Snack Shack! Kelly Orange and Hanis talk pig; pets, Petco, food and charities!

A beer-themed hotel, new burgers in North Park, and Carnitas’ Snack Shack chef-owner Hanis Cavin stops by

In honor of the opening of Carnitas Snack Shack #3, we are going to revisit our very first episode with Chef Hanis Cavin and Chef Rich Sweeney.