Podcasts about Catering

It's the GO Hour with Olin Buchanan, and ProFootballTalk.com's Charean Williams joins us on the Buppy's Catering & Bartending Hotline. 

It's the second hour of TexAgs Live! Former Texas A&M Women's Basketball Player Katy Lee joins the show on the Buppy's Catering & Bartending Hotline to talk Aggie Women's Basketball. Recruiting Country kicks things off as Jason Howell joins us inside the Rollo Insurance Studio to shift our attention to the Aggie football recruiting scene. 

Hour Three of TexAgs Live — the final hour opens with Billy Liucci joining the show on the Buppy's Catering & Bartending Hotline. Head Texas A&M Volleyball Coach Jamie Morrison joins the show inside the Rollo Insurance Studio to talk all things Aggie Volleyball. 

Israel Jiles reflects on his evolution from managing elite, high-volume establishments like Catch NYC and partnering with Montclair Hospitality Group (Ani Ramen) to founding his passion project, Po Boy Riche. The episode captures the pivotal moment around the one-hour mark where Jiles discusses the decision to leave the security of established hospitality groups to build something deeply personal.The discussion centers on the "uncompromising pursuit of authenticity"—from shipping legendary Leidenheimer bread directly from New Orleans to ensuring his beignets rival those of Café Du Monde. Jiles explains that Po Boy Riche isn't just a restaurant; it's a cultural bridge. He shares insights on the grit required to launch in the competitive Jersey City market, the importance of operational excellence learned in the "big leagues" of NYC dining, and his philosophy on community-centric business, exemplified by the restaurant's "Artist Wall."10 Takeaways The Power of Provenance: Authenticity isn't a buzzword, it's a logistics challenge. Jiles emphasizes that using authentic New Orleans French bread is non-negotiable for the brand's integrity. The Pivot to Purpose: Transitioning from high-end "trendy" dining to casual soul food requires a shift from selling status to selling comfort and heritage. Operational Rigor: His experience at Catch NYC provided the blueprint for scaling and maintaining consistency, even in a cozy 20-seat neighborhood spot. Strategic Partnerships: The collaboration with Chef Darrell Raymond (with 25+ years of experience) shows that even a "simple" sandwich shop benefits from high-caliber culinary leadership. Catering to Modern Palates: While rooted in tradition, Jiles highlights the necessity of inclusivity, offering vegan and gluten-free options like BBQ mushroom po' boys. Cultural Stewardship: He views his role as an ambassador of New Orleans culture, ensuring that the "debris-style" fries and chicory coffee are educational moments for customers. The "Leap of Faith": Around the 83-minute mark, Jiles addresses the psychological weight of leaving a successful corporate partnership to start from scratch. Community as Interior Design: By featuring local photographers on the "Artist Wall," the restaurant becomes a living gallery that belongs to the neighborhood. Marketing Through Tradition: Using "Big Game" catering and weekend brunches (like Hummingbird French Toast) creates multiple "entry points" for different customer demographics. The Mastery of Simplicity: The episode concludes that doing a few things perfectly (the po' boy, the beignet, the gumbo) is more impactful than an overextended menu.

Ep. 170 - Nathalie Velasquez, owner of Nathalie & Co. Dancewear, Swimwear and Activewear, talks about her commitment to the performing arts community

On this episode of HALO Talks, host Pete Moore welcomes industry veteran Steve Roderick, the man behind Bozeman, Montana's Ridge Athletic. Steve began his career in the HALO sector serendipitously—thanks to a chance encounter in a Wyoming bar—Roderick talks about how his love for athletics fueled his vision to elevate community health and wellness. From building the Ridge from the ground up to navigating the constantly evolving landscape of Bozeman, he reflects on the importance of creating a multi-generational, welcoming environment, his strategies for growth, and the value of relationships—both inside the club and across the industry. Whether you're an entrepreneur, an operator, or a passionate member of the HALO sector, Steve's story is packed with insights on building culture, driving community impact, and staying ahead through collaboration. When it comes to the secret of building out a great team Roderick jokes, "If you're gonna run a business, the thing you need to do is hire people smarter than you. And I said, 'Well, that's gonna be easy!'" Key themes discussed Origins and evolution of Ridge Athletic. Strategic location and real estate development. Building brand equity and community presence. Facility design and member demo. Growth of Bozeman and regional opportunities. Creating strong company culture and staff retention. Importance of networking and industry learning. A Few Key Takeaways:  1.Building from the Ground Up and Taking Risks: Roderick got his (very) unexpected start in the fitness club business when he was literally handed the keys to a 30,000 square foot facility in Wyoming that was going out of business. He didn't know much about running a gym but dove in, learned quickly, and eventually built his own fitness center from scratch in Bozeman. 2. The Importance of Location and Vision: When developing Ridge Athletic, Steve  chose a piece of land on the outskirts of Bozeman, trusting that the community would eventually grow around the facility. Over time, his vision proved spot-on, with Bozeman's expansion making The Ridge a hub of activity and fitness in the center of town. 3. Community and Brand Equity: Maintaining both a main facility and a satellite downtown location allowed The Ridge to reach diverse demographics and reinforce its presence. Steve recognized the value of building relationships in the business district while also expanding with a larger, flagship facility. 4. Creating a Welcoming Culture for Staff and Members: A key to The Ridge's success is the positive, team-driven culture Steve built for both employees and members. He focuses on hiring people who are passionate and smarter than himself, fostering an environment where staff feel respected and motivated, which translates to a better experience for members. 5. Catering to All Ages and Building for the Future: The Ridge is intentionally inclusive, offering programs and spaces for everyone—from children to seniors. He emphasizes that creating meaningful programming for kids encourages family memberships and helps foster lifelong fitness habits. He also stresses the need for continued professional growth and industry connection, citing the value of mastermind groups like REX Roundtable. Resources:  Steve Roderick: https://www.linkedin.com/in/steve-roderick-735133b3  Ridge Athletic Club: https://ridgeathletic.com/  REX Roundtables: https://www.rexroundtables.com  Integrity Square: https://www.integritysq.com Prospect Wizard: https://www.theprospectwizard.com Promotion Vault: https://www.promotionvault.com HigherDose: https://www.higherdose.com

Episode Notes Jon Parker of The BatMinute returns with Rob as the interrogation in Green's apartment begins.

A Gluten Free Podcast Episode 212My guest on today's episode is head chef at Diggers Miranda RSL, Andrew Harper. We'll chat about why he changed his kitchen to create safe gluten free options, the importance of listening to feedback from the coeliac and gluten free community and how others in hospitality can learn from his approach. What we'll cover: * Andrew's background as a chef and his career in hospitality * Andrew cooking in a pizza shop and an Italian restaurant * Andrew's passion for food and having a mentor at Valentino's * Opening Little Italy restaurant * Moving to Diggers Miranda * Andrew's experience of gluten free protocols in Sicily and Rome * How a customer helped Andrew to make safe gluten free food * Wife of a board member having coeliac disease and cooking gluten free for her * Coeliac customers bringing in more coeliacs into the RSL * Customers talking about the RSL on Facebook * The decision to remove all wheat out of the kitchen * Learning and listening to the feedback from coeliac customers * The financial decision to do gluten free correctly * Andrew's experience of going to a hospitality training course and the negative comments he heard about his gluten free approach in the RSL* RSL's financial growth since going gluten free * Catering to other dietary requirements for customers * Andrew hearing stories from coeliac customers having bad experiences and the stress they experience in a shared kitchen * The kitchen, front of house staff and managers learning about the transition to gluten free food * Gluten free deep fried icecream * Approach to marking gluten free menu items and dealing with gluten free preconceptions * 2025 December special deserts * Plans for the RSL for the future * How Andrew feels we can create more awareness of coeliac disease and the gluten free in society * Educating and showing venues that making great gluten free options LinksDiggers Miranda RSLFollow Diggers Miranda RSL on Facebook and Instagram  Follow Andrew Harper on Instagram 

It's hour two of TexAgs Live! SEC Mike joins the show on the Buppy's Catering & Bartending Hotline to share his thoughts ahead of Texas A&M vs. Miami, key matchups between the Hurricanes and the Aggies, Le'Veon Moss potentially returning after missing more than six weeks with an injury, Carson Beck, and thoughts on if Kalen DeBoer could potentially be leaving Alabama to Michigan. Then, gives his thoughts on No. 9 Alabama at No. 8 Oklahoma and predicting the final score, and thoughts on the CFP expanding to a 16 team playoff. Later, Billy Liucci of TexAgs joins the show from inside the Rollo Insurance Studio to talk Aggie Volleyball — recapping Texas A&M's sweep of Pitt and previewing the Aggies as they prepare to play for the NCAA National Championship. 

It's GO Hour with Olin Buchanan and David Nuño! To kick things off, OB and Nuño recap a huge night for the No. 3 Texas A&M volleyball team after sweeping No. 1 Pitt in the NCAA Women's Volleyball National Semifinal. Then, OB and Nuño lay out the three key things they want to see from both Aggie Football and Aggie Volleyball moving forward. OB's Matchups of the Week (Texas A&M vs. Miami): Aggie QB Marcel Reed vs. the Miami secondary A&M offensive tackles vs. Miami defensive ends Aggie running backs vs. Miami linebackers A&M DE Cashius Howell vs. Miami OT Markel Bell Aggie cornerbacks vs. Miami WR Malachi Toney Later, TexAgs Content Specialist Kay Naegeli joins the show on the Buppy's Catering & Bartending Hotline to talk all things Aggie Volleyball — breaking down the sweep of Pitt, the Aggies punching their ticket to Sunday's NCAA National Championship matchup against Kentucky, and the impact of head coach Jamie Morrison. 

Alec Naman from @Naman's Catering called us this morning and said, "Here's a nice treat for a side dish for your Christmas dinner. My Famous Balsamic Glazed Brussel Sprouts with Bacon Recipe. You're gonna love this one! "      

An advisory group set up to tackle retail crime is in the spotlight again over its spending, It was revealed earlier that the Ministerial Advisory Group for Victims of Retail Crime, or MAG, has spent $100,000 a year for office space in the Auckland CBD, and paid chairman Sunny Kaushal $230,000 for his first year of work. Now documents show MAG has spent over $24,000 on catering and venue hire to run stakeholder engagement meetings around the country. Correspondent Jimmy Ellingham spoke to Lisa Owen.

Czabe enjoys a Power Lunch at the Palm in Tysons Corner, VA with "Mr. X" and Steve Buckhantz. Sadly neither one of them saw the absurd sequence of kid glove calls Bron got at the end of the Suns/Lakers game. And he still should have been suspended for pushing a ref. But hey, the league has been co-opted by LeBron and his minions. Also Josh Hart gooses Jalen Brunson. Fair play on a funny prank, or out of bounds humor? What does Buckhantz do while sitting on the beach? Two minute warning, or two minute timeout? Replay still really sucks. Why the weather person always asks a question before tossing to break. MORE.....Our Sponsors:* Check out Aura Frames and use my code CZABE for a great deal: https://auraframes.com* Check out CBDfx and use my code CZABE for a great deal: https://cbdfx.com* Check out FRE and use my code LISTEN20 for a great deal: https://frepouch.com* Check out Hims: https://hims.com/CZABE* Check out Indeed: https://indeed.com/CZABE* Check out Infinite Epigenetics: https://infiniteepigenetics.com/CZABEAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Former Texas A&M Wide Receiver Ryan Swope joins the show inside the Rollo Insurance Studio to share his thoughts ahead of the Aggies vs. Hurricanes matchup, Mike Elko, Carson Beck, and the Aggie receivers vs. Miami receivers matchup. FOX Sports Radio Host Aaron Torres joins the show on the Buppy's Catering & Bartending Hotline to talk Texas A&M vs. Miami in the first-round CFP matchup, highlighting the key battles between the Aggies and Hurricanes and the variables that could swing the game in either direction.  

A bourbon night that starts with Pappy Van Winkle and ends with purpose doesn't happen by accident. We pulled back the curtain on how a fourth-year charity tasting in Bentonville raised around $100,000 while keeping the room small, the music live, and the vibe unmistakably warm. From a honey-finished Buffalo Trace that opened up with a few drops of water to VIP bottles at every seat, every detail was designed to turn great pours into generous bids without feeling pushy.We brought in Scotty Hasting, an up-and-coming Nashville artist and veteran who rebuilt his musicianship after being wounded, and his story anchored the night. That through-line, craft meeting resilience, connected the tasting to the cause in a way slides never could. The auction stayed fresh with experiential lots: a bourbon locker concept, custom art, private tastings, and a dessert twist that stole the show; salted caramel bourbon vanilla ice cream made from donated bottles, offered both as a sweet finish and a “name-your-flavor” auction prize.Behind the scenes, we refined mechanics that guests actually feel. Pre-poured one-ounce bottles replaced chaotic table pours, turning the lineup into a guided journey. Catering served food hot and flavorful, bartenders handled classics for non-tasters, and our hosts opened a barn that guests never wanted to leave. Demand spiked, tables spoken for months ahead and last-minute calls asking for any spare tickets, which raised the big question: how do we grow impact without growing headcount? Our plan: keep the room intimate, add a small silent auction and a low-barrier door raffle, and test a pre-party with a single rare bottle and simple food to prime the pump.If you care about bourbon, community, veterans, or the craft of running a high-trust fundraiser, you'll find a playbook here: lead with a showstopper, tell a real story, obsess over small moments, and keep the numbers transparent. Subscribe, share this with a bourbon-loving friend, and leave a quick review with your favorite pour of the night. Your feedback shapes the lineup, and helps us raise even more for those who served.

It's the third and final hour of TexAgs Live! Recruiting Country kicks things off as Jason Howell joins the show on the Buppy's Catering & Bartending Hotline to share how he's scouting the Texas high school football state championships, the CFB transfer portal, and upcoming 2026 Aggie Football recruits. Then, Peter Burns joins the show on the Buppy's Catering & Bartending Hotline to talk all things SEC — sharing his thoughts ahead of Texas A&M vs. Miami, Carson Beck vs. Marcel Reed, Cashius Howell as a threat to the Miami offense, Le'Veon Moss potentially returning after missing more than six weeks with an injury, Mike Elko vs. Mike McDaniel, and Alabama vs. Oklahoma in the first round of the CFP. 

It's the second hour of TexAgs Live! Houston Texans Sideline Reporter John Harris joins the show on the Buppy's Catering & Bartending Hotline to share his thoughts ahead of Texas A&M vs. Miami, Carson Beck, Cashius Howell, and how the Houston Texans have been playing. Former Texas A&M Tight End Max Wright joins the show on the Buppy's Catering & Bartending Hotline to talk all things Aggie Football — the Aggies taking on the Hurricanes, key matchups, and the Aggie receivers, including Ashton Bethel-Roman, Mario Craver, and KC Concepcion. Miami Insider Alex Donno joins the show on the Buppy's Catering & Bartending Hotline to talk all things Miami vs. Texas A&M — including Carson Beck, key matchups between the Hurricanes and the Aggies, the Aggies hosting the first round and the 12th Man's impact on the atmosphere, and KC Concepcion's influence on the Aggies this season. 

It's the GO Hour with Olin Buchanan and David Nuño! They kick things off by discussing Holman Wiggins being named the new Texas A&M offensive coordinator, what defines a successful season for Aggie Football, and this week's Performance of the Week — the Aggie Volleyball team. ProFootballTalk.com's Charean Williams joins us on the Buppy's Catering & Bartending Hotline to talk about the success of Aggie Volleyball and Aggie Football this season, share her thoughts ahead of the A&M vs. Miami matchup, and cover Aggies in the NFL. 

It's the second hour of TexAgs Live! CFB Analyst Josh Pate joins us on the Buppy's Catering & Bartending Hotline to talk about the upcoming CFP Round One matchups — Alabama vs. Oklahoma and Miami vs. Texas A&M — share his thoughts as the Aggies prepare for the Hurricanes, highlight the key matchups between the two teams, weigh in on the Heisman situation, and discuss the ongoing CFB coaching carousel. Former Texas A&M Women's Basketball Player Katy Lee joins the show on the Buppy's Catering & Bartending Hotline to talk Aggie Women's Basketball, how the team has been playing, and share her thoughts heading into conference play. Former Texas A&M Running Back Brandon Leone joins the show on the Buppy's Catering & Bartending Hotline to talk about the upcoming Miami vs. Texas A&M matchup, key battles between the two teams, the importance of limiting gains on first and second down, Le'Veon Moss, and the Aggies' running back group. 

It's the third and final hour of TexAgs Live! Former Texas A&M Defensive Back Jordan Pugh joins us on the Buppy's Catering & Bartending Hotline for Keeping It Real to share his thoughts ahead of the A&M vs. Miami matchup, highlight the key matchups between the Aggies and the Hurricanes, and discuss the Aggies' path in the CFB Playoff. Texas A&M Head Volleyball Coach Jamie Morrison joins the show from inside the Rollo Insurance Studio to talk all things Aggie Volleyball — recap the program's first-ever trip to the Final Four, break down the marathon 37–34 Set 4 loss to Miami, and discuss the twist of A&M eliminating Wisconsin's rival while Wisconsin knocked out A&M's rival. 

Wake Up Call with Dan Tortora comes to you from ON-SITE at Avicolli's Restaurant right down the road from Liverpool High School as DT features Nico Leone & Jake Evans of Liverpool Varsity Boys Basketball on 7839 Oswego Rd, Liverpool, NY, inside the 2025-26 season! Stay close to "WakeUpCall" on Facebook, Twitter, & Instagram! Listen LIVE to "Wake Up Call with Dan Tortora" MON through FRI, 9-11amET on wakeupcalldt.podbean.com & on the homepage of WakeUpCallDT.com from ANY Device! You can also Watch LIVE MON through FRI, 9-11amET on youtube.com/wakeupcalldt, facebook.com/wakeupcalldt, & facebook.com/LiveNowDT. This special is Proudly Presented by Avicolli's on 7839 Oswego Rd, Liverpool, NY, OPEN DAILY for Lunch & Dinner. CALL 315-622-5100 for Takeout, Delivery, & Catering!

Wake Up Call with Dan Tortora comes to you from ON-SITE at Avicolli's Restaurant right down the road from Liverpool High School as DT features Alex Trombley & Head Coach Preston Shumpert of Liverpool Varsity Boys Basketball on 7839 Oswego Rd, Liverpool, NY, inside the 2025-26 season! Stay close to "WakeUpCall" on Facebook, Twitter, & Instagram! Listen LIVE to "Wake Up Call with Dan Tortora" MON through FRI, 9-11amET on wakeupcalldt.podbean.com & on the homepage of WakeUpCallDT.com from ANY Device! You can also Watch LIVE MON through FRI, 9-11amET on youtube.com/wakeupcalldt, facebook.com/wakeupcalldt, & facebook.com/LiveNowDT. This special is Proudly Presented by Avicolli's on 7839 Oswego Rd, Liverpool, NY, OPEN DAILY for Lunch & Dinner. CALL 315-622-5100 for Takeout, Delivery, & Catering!

Hour Two of TexAgs Live — Connor O'Gara joins us on the Buppy's Catering & Bartending Hotline to preview No. 7 Texas A&M vs. No. 10 Miami, breaking down the key matchups between the Aggies and Hurricanes. He also discusses Big Ten and SEC teams battling for the College Football National Championship and shares his thoughts on the potential relocation of bowl games. Billy Liucci of TexAgs joins the show inside the Rollo Insurance Studio to talk Aggie Volleyball's reverse sweep of Louisville, their upset win over Nebraska, and Texas A&M advancing to the Final Four. 

This week, I'm joined by Caren, who shares her full wedding journey, from how she and her husband first met, right through to their summer wedding in Mangawhai earlier this yearWe chat about:

Hoy venimos con uno de los PPP Extra más cargados del mes. Arrancamos con una nota triste: RIP El Amolao, una figura querida del ambiente cultural que recordamos con cariño y respeto. De ahí pasamos al tema que explotó desde anoche: LUMA SE VAAAAAA. Analizamos qué dice la demanda, si realmente pueden ganar, y el media rollout que arrancó a máxima velocidad. Luego entramos en un tema sabroso: #NoticieroWars. Cambios en WAPA, un nuevo espacio para Normando Valentín, movidas estratégicas detrás del telón y una industria que se está reacomodando en tiempo real. Esto está bueno. Y cerramos con novela premium: Jay se molesta con nosotros. Desde el segmento en PPM hasta la reacción en WKAQ, pasando por mensajes internos dignos de telenovela. Presentado por AeroNet

Fantastic comedian and old friend, Sean Patton is back to talk about his time at Skankfest. His family owns Patton's Catering in New Orleans and their food was showcased at the festival. | Sean can expertly deep-fry a turkey and tells the secrets of not getting burned. | Jay once got dosed with acid by his so-called friends. | Sean knows all the dangers of his hometown of NOLA but still had a harrowing experience with a cab driver who got crazy for no reason. Sean Patton will be performing at @witsendcharleston North Carolina all week! *To hear the full show to go www.siriusxm.com/bonfire to learn more! FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolf Subscribe to SiriusXM Podcasts+ to listen to new episodes of The Bonfire ad-free and a whole week early.  Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Steiny & Guru wonder if the Warriors are held back not because of Steph or Jimmy, but because Draymond isn't the same player he used to be...

CHRISTMAS AT VINCENT'S CLAM BAR HITS DIFFERENT

Tony Pec's Holiday Networking at Modern On The Rails in Mamaroneck, held on Tuesday, December 2nd, 2025, brought together more than 150 top business owners and leading professionals for an evening that blended celebration with opportunity. Guests enjoyed great food, festive drinks, and a warm, upbeat atmosphere that made connecting and sharing ideas feel effortless. The night delivered exactly what attendees hoped for—meaningful conversations, valuable new relationships, and a lively, memorable way to kick off the holiday season while strengthening their professional networks in one standout gathering. Westchester Talk Radio also joined in on the fun, capturing the energy of the night and speaking with guests who came ready to share their stories, insights, and holiday spirit. Joan Franzino spoke with Vincenzo Piraino, owner of Don Cannoli Catering, who brought his signature enthusiasm and spoke about spreading joy through food, the value of community connections. 

Ja, da regt alleine die Frage schon auf. Den einen geht das Steakmesser in der Hose auf, den anderen schwillt der Falafel. Vielleicht gibt es aber wirklich einen sinnvollen Kompromiss, der Tierwohl, Nachhaltigkeit, Gesundheit unter einen Hut kriegt? Und wär ja auch nicht falsch, wenn Essen schmeckt. In dieser Folge polarisieren unsere Flexperten Dirk und Nils. Dirk Freyberger ist der wahrscheinlich zweitbekannteste Fleischfluencer Nürnbergs. Nur der bayrische Ministerpräsident hat mit Wurstcontent mehr Social Media-Präsenz. Dirk Freyberger hat zusammen mit seinem Bruder den elterlichen Betrieb übernommen und ein Fleisch-Imperium geschaffen. Onlineversand, Grillseminare, YouTube Kanal und Catering. Dirk ist amtierender Barbecue-Weltmeister und Vizeweltmeister im Metzgerhandwerk. Er macht einen klaren Unterschied zwischen Haus- und Nutztieren und erinnert daran, dass ein Rind nicht nur aus Filet besteht. Sein Appell: Bitte auch mal an die Innereien wagen, das ist nicht nur nachhaltig, sondern auch wertschätzend. Nils Steiger hingegen krümmt selbst einer Mücke keins ihrer Beinchen, auch wenn sie in Begriff, mit dem Rüssel zur Tat zu schreiten. Stichwort: Speziesismus. Alle Lebewesen haben für Nils das gleiche Recht auf Leben, und so war es eine logische Konsequenz, eine vegane Fleischerei zu eröffnen. Mittlerweile gibt es Filialen in fast allen großen deutschen Städten. Es gibt offensichtlich Bedarf. Denn „nur weil einem die Tiere am Herzen liegen, heiß das ja nicht, dass einem Fleisch nicht schmeckt“, sagt Nils. Was ist dran am schlechten Ruf der Fleischersatzprodukte? Schmecken nicht, teuer, randvoll mit Zusatzstoffen? Nils gibt Auskunft. Und es gibt auch harte Fakten von der Uni Bonn. Juliana Minetto Gellert Paris hat im Rahmen ihrer Doktorarbeit das „One Health Prinzip“ untersucht. Sie ist also der Frage nachgegangen, was ist die beste Ernährungsvariante, bei der man sowohl das Tierwohl, die Umwelt als auch die eigene Gesundheit am besten im Blick hat. Und hier kommen alle Links, die ihr braucht. https://www.sciencedirect.com/science/article/pii/S0048969721065153?via%3Dihub https://www.bfr.bund.de/cm/350/vegane-ernaehrung-als-lebensstil-motive-und-praktizierung.pdf https://www.thelancet.com/journals/lanplh/article/PIIS2542-5196(21)00251-5/fulltext Und unser lieber kluger Partnerpodcast „11KM: der tagesschau-Podcast“ https://www.ardaudiothek.de/sendung/11km-der-tagesschau-podcast/urn:ard:show:4549910994dc2464/ flexikon@ndr.de

Alec Naman from @Naman's Catering called us this morning and said, "Let's fire up the grills this weekend and cook some steaks, maybe with a nice chimichurri sauce. Oh, Don't worry about the rain..."      

(00:00-27:54) Maybe we'll call the texters today. Auto-asphyxiation. Propecia for beards. A blank dossier is a good dossier. Martin's CBC grooming. Doug thinks the best coaching job in college football is Texas. The Texas A&M milkmen. Josh Pate's has a great voice. NASCAR keeps Chuckles Marlowe busy. Martin has busy hands and curious fingers. How do you do, Connor Bedard? How Jackson became producer of TMA. Name that foot.(28:02-55:49) You wanted Kriss Kross, you got it. Where'd those feet pictures end up? Worst celebrity feet. Finger toes. You gotta own it. Tim's lock of the week on Spread Zone is BYU +12.5. Indiana's got a lot going on. Hinkle Field House. Fixing Jackson's 7-iron today. Doug won't cover the Missouri State bowl game. Larry Eustachy.(55:59-1:24:17) Chairman is an offensive guru on NCAA Football '26. Katie Woo leaving the Cardinals to cover the Dodgers. Vacationing in St. Barth's. Lane Kiffin still the main story on ESPN's website. The worst business moves of all time. Sniffin' the johns in the front yard. Catering to the people at peace with the world. You don't see a lot of dungeons. Carpenter Matt is back on the line. Got bad knees. Can you survive an 80 foot fall?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Your wedding is a day you'll never forget—so treat your guests to a night they'll always remember! On today's episode of Wedding Secrets Unveiled!, Kara Reddy of Charcuterie & Dessert Kreations joins us to talk about turning your catering into a true experience. From stunning grazing stations to custom dessert carts, these delicious, interactive touches bring an unforgettable element to your celebration. Please rate, review and subscribe to this podcast wherever you're listening so you never miss an episode. Even better share it with a friend! It's a great way to show your support and let us know what you think. Thank you for listening. To get the full show notes head to https://sarazarrella.com/catering-wedding-catering-wedding-podcast/ For more information check out our website at www.sarazarrella.com/podcast Check us out on YouTube! Make sure to like and subscribe! https://www.youtube.com/@SaraZarrella/podcasts Join our Monthly Newsletter for tips, tricks and Freebies! https://sarazarrella.com/newsletter Would love to be friends on the gram at https://www.instagram.com/sarazarrellaphotography/

People with alpha gal syndrome are suddenly unable to eat meat or dairy. It's becoming more and more common in Missouri. In fact – so many people are living with the condition now, some restaurants are adapting their menus to accommodate, as Rebecca Smith reports.

The show began with Harvest Seasonal Grill's General Manager, Paul Foglia. Paul discussed his lengthy history within the culinary industry, transitioning between a variety of roles within it. Then discussions shifted into the fresh approach that Harvest Seasonal Grill takes with their menu. The conversation continued with an interview of Steve Reynolds, President and Co-Owner of Delco Steaks, who shared the history and growth of his cheesesteak business and discussed potential expansion plans. We ended by re-visiting an interview with Matthew Chappina from Perla Oyster Bar, who also spoke about his history in the industry, along with what you can enjoy when visiting the restaurant or hiring them for your next catered event! *Food Farms And Chefs Radio Show, episode 340!

The number grows every year, but in 2023, over 17 million people chose to visit Savannah or its surrounding area. Those people are coming to the Hostess City in search […]

Some residents say they are increasingly frustrated with frequent closures of busy thoroughfares, difficulty accessing their neighborhoods during shoots and too-little communication from filmmakers. They welcome the jobs and growth but say they would like city leaders to protect neighborhoods from becoming makeshift soundstages. In other news, the Dallas Stars are taking us back to 1999 with a new jersey announced Tuesday. The team unveiled a new alternate uniform with a legacy Dallas Stars logo and the modern Victory green color scheme. The logo is inspired by the Stars' uniforms back in the late 1990s and early 2000s; and tune into Gordon Ramsay's new competition show that's dropping next month and you'll see two familiar faces. Dallas-Fort Worth bakers Maricsa Trejo of La Casita Bakeshop and Nikki Jackson of Absolutely Edible Cakes and Catering are competitors on the new series Next Level Baker. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The shorthand reference for a wrestler not being used on TV is that they're "sitting in catering." They're sitting in the back, eating some food, while other wrestlers get the spotlight and the glory. Just in time for Thanksgiving, Andrew is joined by returning guest Sean Flynn to hunker down in catering and chow down on songs about food or have food in the title. Artists played include System of a Down, Adele, Herb Alpert & the Tijuana Brass, Mac Miller, Nick Drake, King Crimson, Harry Styles, and more. Load up your plate and save room for dessert, this episode will have you stuffed to the gills with delicious entertainment.Theme song: "Hemispheres" by Silent PartnerBluesky: @MusicoftheMat / @justandrewAll VOW podcasts, articles, previews, and reviews: VoicesofWrestling.comJoin the VOW Discord to discuss Music of the Mat and other shows/topics: VoicesofWrestling.com/DiscordDonate to Music of the Mat and other VOW podcasts: VoicesofWrestling.com/DonateAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this conversation, Mary Shelley-Smith shares her extensive experience in the catering industry, particularly in the touring sector. She discusses the evolution of catering practices, the importance of mental health and teamwork, and the growing focus on sustainability. Mary reflects on her unique experiences working with high-profile clients and events, and offers valuable advice for newcomers in the industry. The conversation highlights the adaptability and resilience required in catering, as well as the significance of creating a supportive and enjoyable work environment.This Episode is brought to you by Lightswitch

Jeff Bliss reports that the Formula 1 race on the Las Vegas city circuit is attracting major spectacle and high-end tourism, though the city is also attempting recovery by catering to lower-income demographics, evidenced by positive activity at the Excalibur Casino, while facing major competition from a new Indian casino near Bakersfield, California, operated by the Tahone tribe and twice the size of Caesars Palace. In California, Governor Gavin Newsom's former chief of staff, Dana Williamson, and four others were indicted on 23 counts of fraud. Additionally, an investigation into the Palisades fire revealed that state workers ordered the LA Fire Department to back off a previously burned area that rekindled, allegedly to protect endangered plants.

Alec Naman from @Naman's Catering called us this morning and said, "Let's make a Chimichurri Sauce this week."      

This week, Johnny had a life-changing dining tip, there was a cozza with a muzza (cop with a moustache), and the Thang Gang received some surprisingly useful potato information. Hear Johnny on Radio X every weekday at 4pm across the UK on digital radio, 104.9 FM in London, 97.7 FM in Manchester, on Global Player or via www.radiox.co.uk

This week on Get Out There, we're getting ready for Thanksgiving with some of the best places to enjoy a meal away from home.

Join John Ramsey as he chats with Adrienne Cole, owner of House of Marigold and Marigold Catering, about her inspiring entrepreneurial journey. Adrienne recounts her evolution from a small corporate cafe in 2018 to launching Marigold Catering in 2019, successfully navigating the challenges of the COVID-19 pandemic with innovative offerings like to-go items and private dining experiences. Discover how her mobile bar concept, featuring a custom-built bar named Rose, became a hit, and learn about the unique, feminine ambiance and seasonal comfort food offered at her 2023 establishment, House of Marigold. This episode highlights Adrienne's dedication to community, hospitality, and serving a diverse clientele, showcasing her remarkable adaptability and vision in the culinary world.

12 - Can we finally get to the bottom of the Epstein files? 1210 - Side - awful American 1215 - Legendary journalist Bill O'Reilly joins us again this afternoon. Why is it incorrect for people to assume that Bill is a conservative Republican? Does Bill care about Nick Fuentes? Why does Bill think it is a journalist's duty not to platform people like that? Where do we stand with the Justice Department and its handling of the Epstein files? Who is the arbitrator of what gets leaked to the public? Why is Bill not giving in to the theories that have been floating around lately? How are book sales during the holiday season? 1230 - Congressman Jeff Van Drew joins us today, as he is one of the Congressmen breaking away from the herd in the vote to release more Epstein files. Why is he doing this if it could hurt the presidency and the party? Why is Jeff not assuming anything about the people mentioned in the latest rumors? 1250 - Your calls to wrap the hour.

Alec Naman from @Naman's Catering called us this morning and said, "I thought we could do a little Holiday Sweet Treat this week. Like Apple Enchiladas with a Brown Sugar Butter Sauce."      

Brandon Parish and The Kibitz Room:Amaris welcomed Brandon Parish, the owner of The Kibitz Room in KOP to the show. Our host and Brandon then discussed how his growing up within the industry influenced his decision to expand on the family's business. Brandon was born into the deli and restaurant business and followed in his father's footsteps. They discussed the menu offerings at The Kibitz Room, including large portion sizes and the availability of breakfast items all day. Brandon's approach to the current menu is to focus on classic dishes while incorporating some creative twists, particularly for Hanukkah. He plans to offer various latke options, including traditional and innovative varieties, and will introduce a loaded latke with pastrami. The Kibitz Rooms can be found online at: https://thekibitzroomkop.com Chef Brad Daniels' Culinary Journey and Gloria Sports & Spirits:Brad Daniels, head chef and co-owner of Gloria Sports & Spirits in Warrington, PA, opened up about his culinary journey before discussing the newest restaurant from he and his partners. Chef Daniels' culinary journey stemmed from family influences, working for and with former restaurateurs, and after attending the CIA in New York. Chef Daniels then discussed his third restaurant venture, Gloria Sports and Spirits. Opened only 7 weeks ago, Gloria Sports & Spirits aims to be a female-friendly sports bar concept under Daniels' partnership with Trifecta Hospitality Co.Brad discussed the transformation of the bar with an emphasis on their scratch-made pizzas. Daniels' and his partners wanted to focus on using simple, yet high-quality ingredients in their menu offerings, along with creating an inviting atmosphere for families. He described the pizza-making process, highlighting the use of a double-stack deck oven and a hybrid Roman-style pizza technique. He also highlighted other menu items including snacks, shareable plates, wings in various flavors, sandwiches, and a unique hot dog. Brad also described their pasta offerings, emphasizing their collaboration with a local producer for their mac and cheese. You can find Gloria Sports & Spirits online at: https://gloriasportsandspirits.comRandy Pulayya and West Indies Peppa Sauce (WIPS):We rounded out the show with Randy Pulayya, co-owner of West Indies Peppa Sauce (also known as WIPS), about their family-owned business that produces two scotch bonnet pepper sauces based on a four-generation-old recipe. Randy explained that the company, based in Florida, was founded 20 months ago and recently participated in their first trade show, where Amaris met Randy and sampled their products. They discussed the differences between the red and yellow sauces, with the red being citrusy and smooth, and the yellow being tangy and bold.Randy shared the story of West Indies Pepper Sauce, a premium Caribbean brand founded in February 2024, inspired by his great-grandmother's recipe. He explained their two products, red and yellow pepper sauces, are versatile for cooking, marinating, and as a condiment, with recent expansion into 31 Florida Sprouts stores. Amaris and Randy further discussed the two sauces' flexibility for use in other recipe ideas, including drizzling some on eggs for breakfast, whipping some into an aioli for spreads, and as a marinade for meals.You can find more information and how to purchase WIPS online at: https://shopwips.com

Kahlil Wyche became disillusioned with the restaurant industry when he found himself handling all the responsibilities of a store manager but the chain was only paying him assistant manager wages. "I've always liked money and numbers, so I looked into an entry level position at a bank," Kahlil recalls. "I knew God has His hand on me about 40 days in. I overheard a co-worker who was frustrated with her computer. During my military time and after I'd been certified in some Microsoft software and taken some courses." Kahlil offered to take a look at her computer. He fixed it. The next morning, she offered him a job in the information technology (I.T.) department. He received steady promotions. On weekends he developed a catering business which eventually developed into Catering to Your Whims. He had come full circle back to entrepreneurship and the food business. Kahlil Wyche is an entrepreneur, local marketing and social media expert who has been connecting people and products through technology for 19 years. As founder of Catering to Your Whims, Inc., and KGW Enterprises, he draws on his experience in marketing, sales and business development to create a platform for professionals to promote their work, share their expertise and interact with consumers.   

Stories we are following this week include an outlook on the challenges facing the victorious Virginia Democrats, possible changes coming to consumer credit scores vis-a-vis medical debt and a look at Thanksgiving catering options in the D.C. region.

Description: Join us for an exciting episode of our podcast recorded from Oscar's office! This episode features special guests Natashia White, Director of Marketing, and Michele Evans, VP of Sales, Catering and Core Arena. We dive into the transformative journey of Core Arena, the significance of rodeos, and the history of Helldorado Days. Discover the world of rodeos, mutton bustin', and the collaborative effort behind this awe-inspiring event. Plus, get insights into upcoming activities, events and exclusive stories straight from the Plaza Hotel & Casino. Don't miss out on this vibrant discussion! Get tickets and details: plazahotelcasino.com