Podcast appearances and mentions of carrie nahabedian

This week's guest is a powerhouse in the culinary world. Carrie Nahabedian, the James Beard Award-winning chef behind the acclaimed Brindille and the late, great NAHA, has left an indelible mark on Chicago's fine dining scene. From an early love of cooking inspired by her Armenian heritage to helming the kitchens of high-end hotels like the Ritz-Carlton Chicago and the Four Seasons Biltmore, her career has been defined by bold creativity and an uncompromising commitment to quality. Carrie joins us in the studio to talk about the art of crafting a memorable dining experience, the highs and lows of working with family, and why she refuses to phone it in for events like Restaurant Week. We dive into her love-hate relationship with tasting menus, her thoughts on the ever-changing food scene, what it takes to keep things fresh when you've been at the top for decades—and so much more!

One of Chicago's most beloved chefs, Carrie Nahabedian is co-owner with her cousin, Michael, of Brindille, a stylish, Parisian-inspired restaurant in one of the city's great dining neighborhoods. Brindille is French for twig, and this theme is throughout the restaurant, which received a James Beard Foundation Award for Outstanding Design. Nahabedian talks about growing up Chicago, family, her career path as a chef, and her passion for cooking and mentoring. www.brindille-chicago.comThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Carrie Nahabedian is a trailblazing, Michelin-starred chef, a mentor to many and a great talker. She offers an unvarnished look into what it's like to run a high-end restaurant (Brindille) during a pandemic. Which has hit harder, staffing or supply-chain issues? Why are women leaving the hospitality industry? Why won't she charge extra on New Year's Eve or Valentine's Day? Why does she hate tented dining in the winter? What's it like to work with family? What notes do they keep about guest behavior? What are the best ways to make bacon and grilled cheese? Chef Carrie will leave you satiated and hungry.

The Chicago Way w/John Kass (03/29/2021): During the COVID-19 pandemic, John Kass & Jeff Carlin continue to podcast socially distanced from secure locations. This week, the creative powerhouse behind Michelin star restaurant Brindille -Chef Carrie Nahabedian joins the show to talk about how the pandemic shutdown, subsequent lootings, and prolonged capacity restrictions have hampered her […]

Gordon Sinclair, Live! An interview with the Chicago culinary icon conducted by award-winning food writer and publisher Michael Gebert The following information appeared in The Chicago Food Encyclopedia, University of Illinois Press, 2017, and was authored by Barbara Revsine. Gordon Sinclair was working in public relations when a psychic predicted he would become a famous restaurateur. After working part-time as a maître d’ to see whether he liked it, he opened his flagship restaurant Gordon in 1976. While Sinclair’s forte was the front of the house, he was a keen judge of culinary talent. Every chef who ever worked for him, beginning with Norman Van Aken and including Michael Kornick, Michael Foley, Carrie Nahabedian, and Charlie Trotter, turned in a bravura performance. His restaurant raised the standard for Chicago dining and became a showcase of contemporary American cuisine. Sinclair also was an urban pioneer. Choosing to open his first restaurant on the 500 block of North Clark Street when the area was littered with derelicts and seedy bars helped to jump-start the trend-setting neighborhood’s gentrification. Gordon’s clientele was a worldly as they were food savvy. They smiled at the salacious artwork in the restrooms, appreciated the avant-garde option of ordering half portions of select dishes, cheered the groundbreaking ban on cell phones, and displayed an endless appetite for the restaurant’s flourless chocolate cake and artichoke fritters. He closed the restaurant and retired in 1999. * * * * Michael Gebert is one of Chicago’s leading food writers and food media professionals. He is editor and publisher of Fooditor, which won a Peter Lisagor Award for Best Independent Blog in 2019, and has written for the Chicago Reader, Chicago magazine, Plate, First We Feast, and other publications. As video producer for the Reader’s Key Ingredient chef challenge series, he won a James Beard Award in 2011 and has been nominated two other times for his video work. He is currently working on an oral history of Chicago restaurants for Agate Publishing. Recorded via Zoom on January 13, 2021 www.CulinaryHistorians.org

The Chicago Way w/John Kass (04/03/20): John Kass & Jeff Carlin persevere during these trying times to bring you a new episode of the Chicago Way. On this episode, John looks at the icons we turn to in times of crisis. John also offers up an invention for keeping people from touching their faces and […]

Inspired by the theme Uprooted, renowned chefs Brian Jupiter and Carrie Nahabedian reveal pivotal moments in their careers.

In this James Beard-themed reading, with all readers having won or been nominated for the award, chefs Carrie Nahabedian and Erling Wu-Bower and writer Julia Thiel share tales from their culinary journey.

Presented by Carrie Nahabedian By Scott Warner, President, Culinary Historians of Chicago: It’s not too often that a James Beard Award-winning chef stops me on the street and says she’d like to speak to the Culinary Historians of Chicago. But that’s what happened when I was walking near Carrie Nahabedian’s acclaimed River North eatery Naha; the famed chef and I spotted each other and stopped to chat. Carrie, who had delivered a poignant talk to our group years before on her Armenian food background, told me she had another subject that she was passionate about: Chicago’s restaurant history. She said she’d been collecting books and articles on the subject for years, and wanted to share her story. What a tasty offer! We gladly booked her. Please join us as Carrie presents a cornucopia of Chicago food tidbits covering: · The history and evolution of Chicago’s restaurants. · The French influence and the proliferation of exceptional chefs. · Chicago’s luxury hotels and how they influenced the culinary scene in our city and abroad. Biography: Growing up in Chicago, Carrie says she was most influenced in her cooking by her mother, and also by Julia Child. She later described watching Child as "like watching an artist painting". Carrie started her culinary career with a three-year apprenticeship at the Ritz Carlton Hotel in Chicago. She then moved to Atlantic City, New Jersey, to become assistant chef to the garde manger at the Resorts Casino Hotel when it first opened. She moved back to Chicago to work at Le Perroquet before moving on to a variety of restaurants in Europe. Carrie returned to the United States where she became the first woman to work at Chicago's Le Francais. In 1989, Carrie became sous chef at the Four Seasons Hotel Chicago, and was soon promoted to executive chef. She stayed within the Four Seasons Hotels chain, eventually moving California to ultimately become executive chef at the Four Seasons in Beverly Hills, Carrie returned to Chicago in 2000 to open NAHA ultimately winning a James Beard Award and seven consecutive Michelin stars. Mayor Richard M. Daley named September 22, 2009 in honor of Carrie, the same day that she was inducted into the Chicago Culinary Museum's Chefs Hall of Fame. Carrie opened Brindille in 2013 along with partner and cousin Michael Nahabedian; while NAHA served to highlight her Armenian roots, Brindille's refined Parisian fare celebrates hers and Michael's favorite spots in Paris. Recorded at Weiss Memorial Hospital on August 18, 2018 http://culinaryhistorians.org/chicago-became-national-food-shrine-master-chef-dishes-delicious-history/

Looking for that perfect New Years' Eve cocktail? Dara talks spirits with bartender and author Jim Meehan. Chef Carrie Nahabedian shares her connection to the NFL Kick Hunger Challenge. Plus, what are the best hot toddy recipes?

Over some incredible dishes from Armenian-influenced Michelin starred chef, Carrie Nahabedian of Naha, Director Atom Egoyan and I discuss our food heritages, the plethora and difficulty of Armenian dishes, how food is woven into identity, and the incredibly powerful performance of a vibrant Christopher Plummer, now 86, in Egoyan's newest movie, "Remember."

Host Elysabeth Alfano of The Dinner Party To Go podcast sits down with Chefs John Manion, Carrie Nahabedian and Takashi Yagihashi to find out, just two months after the James Beard Awards celebrated its 25th anniversary in the Windy City, how Chicago fares on the world culinary stage.

The funniest, best moments of the March 31 Dinner Party! Celebrity Chef Rick Bayless, Famed writer Sara Paretsky, New Yorker cartoonist Pat Byrnes and Michelin Star chef Carrie Nahabedian join host Elysabeth Alfano on the March 31 Dinner Party.

The funniest, best moments of the March 31 Dinner Party! Celebrity Chef Rick Bayless, Famed writer Sara Paretsky, New Yorker cartoonist Pat Byrnes and Michelin Star chef Carrie Nahabedian join host Elysabeth Alfano on the March 31 Dinner Party.

Celebrity Chef Rick Bayless, Famed writer Sara Paretsky, New Yorker cartoonist Pat Byrnes and Michelin Star chef Carrie Nahabedian join host Elysabeth Alfano on the March 31 Dinner Party.

Celebrity Chef Rick Bayless, Famed writer Sara Paretsky, New Yorker cartoonist Pat Byrnes and Michelin Star chef Carrie Nahabedian join host Elysabeth Alfano on the March 31 Dinner Party.

This is the year of culinary celebrations for James Beard award winner, Chef Carrie Nahabedian. Her Michelin star restaurant, NAHA marks its 13th anniversary. Her new French restaurant, Brindille just opened to high acclaim. She is nominated for the Jean Banchet Chef of the Year award. And she is the Chicago Bears chef for The Taste of the NFL. Tune … Read more about this episode...