Podcasts about charleston grill

Unlocking the Harmony of Wine and Music with Femi OyediranWelcome to another exciting episode of The Hilltop Glove Podcast! We're thrilled to have a true wine connoisseur, Femi Oyediran, joining us. As the co-owner of a successful wine shop, Graft, and a renowned sommelier, Femi brings a passion for music that rivals his love for wine. His remarkable journey began at the Charleston Grill, where he quickly ascended through the ranks, mastering the first three levels of the Court of Master Sommeliers in just two years—an impressive feat! With numerous accolades, including a feature in Wine Enthusiast Magazine's '40 Under 40' list and the title of 'Sommelier of the Year' from Food and Wine Magazine, Femi has made a significant impact in the industry.In this episode, we'll explore Femi's experiences in the wine world, his distinctive approach to blending music with wine, and his philosophy on hospitality. Whether you're a wine enthusiast, a music lover, or simply curious about the fascinating intersection of these two realms, this conversation is not to be missed. So, pour yourself a glass and tune in!Graft Wine ShopTHG Season 5 Intro Drops as of 10/20/24. Support the showMake sure to subscribe to us on ⁠Spotify⁠, ⁠Apple Podcasts⁠, and ⁠YouTube⁠. Also follow us on ⁠Instagram⁠ and ⁠Facebook⁠ @hilltopglove. Sponsored by: ⁠@lynxrecording @asylumdigital @celebstudio_ @the_dollarsto @trubrilliance_ . Become a member of our ⁠Patreon⁠ channel to get access to full video episodes, early premieres, and bonus content! Stay tuned for Amplifying Voices: Carolina Storytellers series.

On today's show Stephen chats wine with someone we've admired in the wine industry for awhile, fellow sommelier, Femi Oyediran. Femi is the co-owner of Graft wine shop in Charleston, SC. He found his passion for wine at a young age while working at the Charleston Grill and during his time there, he made the rare achievement of passing the first three levels of the Court of Master Sommeliers within two years. He is a two-time national finalist for the Chaîne des Rôtisseur's Best Young Sommeliers Competition. And in 2018 he was awarded Wine Enthusiast Magazine's ‘40 Under 40' and was selected as “Sommelier of the Year” by Food and Wine Magazine in 2019. On this episode we chat about becoming a sommelier in a predominantly white space, his passion for music and pairings of music and wine, and our thoughts on the influx of a sober curious generation. Learn more about Graft Wine Shop at www.graftchs.comFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

Keith Benjamin went to Penn State and threw parties for fraternities while also playing lacrosse. He graduated and worked in sports marketing when he started working at a bar in NYC. After a birthright trip to Israel in 2009, he decided to go "all in" on restaurants as a career. He bought in to a restaurant group in 2011 and convinced his partners to open Uptown Social in 2018 in Charleston, 1,500 miles away from their home base. Today, Uptown Hospitality group has 15 locations across three major cities in the US. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Any person's finest hour, the greatest fulfillment to all her or she holds dear, is that moment when that person works their heart out in a good cause and lies exhausted on the field of battle victorious." In this episode with Keith Benjamin we will discuss: Night life business The importance of locals Bar management and ownership The industry's effects on personal relationships Mental health Marketing Events Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Tenacity What is your biggest weakness? Patience What's one thing you ask or look for when interviewing/growing your team? Well-rounded What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Professionalism What is one uncommon standard of service you teach your staff? Push the buy-back What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? BeatGig LineLeap What is one thing you feel restaurateurs don't do well enough or often enough? Look around If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind Pay it forward Be generous Contact: Instagram: @kmbenjo Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Keith Benjamin for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Mickey Bakst is the Co-Founder of Ben's Friends. Ben's Friends is a community of chefs, bartenders, line cooks, servers, sommeliers, host and hostesses, GMs and owners who have found or are seeking sobriety. Their mission: "to offer community, hope and a path forward for those struggling with substance abuse and addiction." Mickey Bakst has been sober since 1982. He began his restaurant career in the early 70's at a restaurant in Newport Beach, CA. In 1974 he bought into the restaurant and was a co-owner from 1974 until his exit in 1982 when he also go sober. After successfully navigating AA and attaining his sobriety, he rejoined the restaurant industry in the fine dining realm. He is "officially" retired now, after serving as the GM at Charleston Grill. He is known as the "unofficial mayor of Charleston" today. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Sobriety is my super power." In this episode with Mickey Bakst we will discuss: Sobriety Substance abuse in the industry The industry in the 70s and 80s Fine dining Taking care of your people and your guests at an equal measure The future of the industry Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website: https://www.bensfriendshope.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Mickey Bakst for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

On today's episode of All in the Industry®, Shari Bayer's guests are Mickey Bakst and Steve Palmer, co-founders of Ben's Friends, a national support group for members of the hospitality industry struggling with substance abuse and addiction. Mickey, who also serves as the Executive Director of Ben's Friends, has earned the title of maître d, foodie, fundraiser, philanthropist, career restaurateur, mentor, and Charleston ambassador. He most recently and notably was the General Manager of Charleston Grill at Belmond Charleston Place, Charleston, SC. He played an essential role in helping the restaurant become one of the most acclaimed fine dining destinations in the nation. Steve is a James Beard Foundation Outstanding Restaurateur Award nominee and semifinalist for three consecutive years ('18,'19, & '20), and the managing partner of The Indigo Road Hospitality Group, a hospitality and consulting company based in Charleston, SC. Founded in 2009, the company now owns and operates more than 24 restaurants throughout the Southeastern U.S., with several upcoming projects in the works. Today's show also includes Shari's PR tip to know that you're not alone; Speed Round; Industry News Discussion on food trend predictions for 2022 , and Solo Dining experience at Chef Michael Lomonaco's Porter House Bar and Grill in Columbus Circle, NYC. Photo Courtesy of Steve Palmer and Mickey Bakst, Ben's Friends.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

This episode features sommelier Femi Oyediran, co-owner of Graft Wine Shop in Charleston, South Carolina. We talk about his love of music almost as much as his love of wine in this episode because he says he likes to share the gift of a great glass over the sounds of a great album. We chat about how these two passions now collide within his approach to wine retail and lie at the core of the foundation upon which Graft is built. He discovered his passion for wine while working at the Charleston Grill under the encouragement and mentorship of the former Wine Director, Rick Rubel. We discuss the utility of his award-winning blind tasting skills and how he uses his tasting knowledge to help his customers discover new wines. Among several major accomplishments, he was awarded Wine Enthusiast Magazine’s 2018 ‘40 Under 40' and was selected as ‘Sommelier of the Year’ along with his co-owner, Miles White, by Food and Wine Magazine in 2019. And while he says he is so thankful for his success and opportunities, he also emphasizes that wine is part of culture and connection that should never blind anyone from the importance of being a good human, first and foremost. You can check out their retail shop at www.graftchs.com and follow @femingtonsteele and @graftchs on Instagram. Recorded March 30, 2021 --- Support this podcast: https://anchor.fm/acorkintheroad/support

Charleston Grill is an institution, but the man behind this restaurant’s iconic status is none other than General Manager, Mickey Bakst. In addition to being a stalwart advocate for the art of fine dining, Bakst is the co-founder of Ben’s Friends. Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. Bakst speaks about his commitment to making the hospitality industry stronger by offering support to industry professionals coping with these issues and to building a nation-wide support system for the people who devote their lives to hospitality. HRN On Tour is powered by Simplecast.

As godfathers go, Rick Rubel is an exceptionally nice one. But he is one nonetheless, a key player in the growing wine excellence that Charleston, SC is becoming known for. As an advanced sommelier and wine director of Charleston Grill, Rick’s been studying and serving wine for close to 25 years, but it’s not just his encyclopedic knowledge of the biz and the bottles that make him noteworthy -- Rick inspires and mentors, sharing knowledge with anyone who’s interested, even really Southern food writers who horribly mispronounce words on wine labels on occasion. The Grill has held a Wine Spectator Award of Excellence for years, and with more than 1200 selections in its cellar rooms, there’s one man who knows information about them all. And he’s here to help you navigate your bottle selection this season. 

The first personal interaction I had with Charleston Grill’s Mickey Bakst was when he called me out of the blue on my mobile phone a few years ago. And I’d never given him my number. That’s just how it is with Mickey in Charleston, SC, a man known as the unofficial mayor of the city, who has been general manager of the Grill since 2004 and been named a top five maître d in the country. These days, you hear his name connected more with his charity work, either through his focus on food insecurity with Feed the Need, the mentor of future hospitality stars with Teach the Need, or through his sober safespace community Ben’s Friends with co-founder Steve Palmer, but as someone who’s still greeting diners at the restaurant front door a few times a week, I knew he had pearls of hospitality wisdom for us. And here, he doesn’t pull any punches in sharing them.  

For this special on-location episode of The Grape Nation, Sam Benrubi welcomes wine luminaries Rob Mondavi Jr. and Rick Rubel. Rob Mondavi, Jr is a fourth generation winemaker who has been part of the industry for over thirty years. He was raised on a vineyard in the Napa Valley and worked in a variety of roles at the family winery while growing up. He is an entrepreneur who started bike tour and a cigar importing businesses and has also worked at a major wine distributor. He spent time in sales and marketing for the Robert Mondavi Corporation but transitioned back into winemaking in 2004 after he and his parents and sister started the Michael Mondavi Family Estate. He took over duties as head winemaker in 2012 and focuses on green winemaking and modern practices under the Isabel Mondavi, Animo and “M” by Michael Mondavi labels. Rick Rubel began his career in wine at the ripe age of 21, speed tasting wines at England’s Glyndebourne Opera House—an establishment known for its fast fine dining. Tasting an average of 100 - 200 wines per night, Rubel’s curiosity grew with his palate. Upon returning to the states, he landed a job with the Unique Restaurant Corporation (now the Matt Prentice Restaurant Group), where he landed an apprenticeship under Madeline Triffon, the first female master sommelier in the United States. Rubel worked with Triffon for 10 years, honing his skills and together developing more than 14 restaurant beverage programs. Rubel is now the wine director at the Belmond Charleston Place and sommelier of the hotel’s Charleston Grill.

Steve Palmer formed the Charleston-based hospitality and consulting group The Indigo Road in 2009 when he began working with the celebrated restaurant Oak Steakhouse on historic Broad Street. He went on to open O-Ku, Cocktail Club, The Macintosh, among several other concepts across the Southeast. Palmer maintains the philosophy that great service starts with well cared for employees. He believes in promoting from within, creating new opportunities for his staff, and developing a strong company culture. Steve sits down with Kat Johnson to talk about Ben's Friends, a support group he started along with Charleston Grill’s Mickey Bakst that aims to help food and beverage workers who may be struggling with drug and alcohol abuse. Both Palmer and Bakst are very open about their past addictions while working in the industry. After Palmer lost close friend and chef Ben Murray following a struggle with addiction, he felt a strong need to start support group Ben’s Friends. It is similar to AA, but not affiliated with the organization. It is completely anonymous and there's no pressure to stand up and talk. The group is simply a space to meet others who are working on or have overcome their addiction.

For a special episode of The Grape Nation, Sam Benrubi gathers wine all-stars Thomas Rivers Brown (winemaker and owner of Rivers-Marie), Morgan Calcote (General Manger at FIG), and Femi Oyediran and Rick Rubel from Charleston Grill.

The moment you walk into Charleston Grill in downtown Charleston, SC, you know it’s a special evening. A dark wood bar is to your left and chances are strains of live jazz music are wafting through the space. This is still one of those “white tablecloth” restaurants, and the staff wouldn’t have it any other way, especially Executive Chef Michelle Weaver who has been at the helm of this kitchen for years. She is honored and inspired by the fact that so many people come to eat her food as a celebratory act, and whether it’s a birthday, anniversary, engagement, or promotion, she is ready to wow them. Weaver is a unique and engaging mix of Alabama roots, eclectic palette, and a continued obsession (as she calls it) for the job. She always seems enthusiastic about the next recipe, the coming season, or tonight’s menu. And that makes for some delicious food, as you’ll hear me gush about in the following chat.

Today on Chef’s Story Michelle Weaver comes to us from Charleston Grill in Charleston, South Carolina to talk with us about her chef’s story! A native from the south and growing up in Alabama, Chef Michelle Weaver was raised with a passion for cooking, from learning at an early age the importance of farm-to-table, to growing up cooking with the freshest ingredients from her mother’s extensive garden and farm, and experiencing the true taste of the soil. Upon receiving her formal training from the New England Culinary Institute which taught her the intimate, hands on approach, Chef Weaver first began her journey as an intern in the French-style kitchen of Chef Daniel Bonnot. Following school, Chef Weaver began cooking in the kitchen of Chef Bob Waggoner at The Wild Boar restaurant in Nashville and subsequently moved with him in 1997 when he took over at Charleston Grill. Working as the Executive Sous Chef, Chef Weaver eventually stepped into the spotlight as the hotel’s Executive Chef, part of the Charleston Place Hotel, an Orient-Express property. Tune-in to truly learn and understand the passion needed to becoming a chef, and how Chef Weaver was able to get to her position today. This program has been sponsored by White Oak Pastures. “At first I wanted to be a marketing director, but I kept coming back to food and beverages.” [13:20] “Charleston was a port city, all of these influences influence the cuisine, and create change.” [39:10] — Michelle Weaver on Chef’s Story