Podcast appearances and mentions of charlie palmer

Send us a textChef Michael Mina opened a new restaurant at the Four Seasons Las Vegas. We think it's gorgeous!! Bourbon Steak is located in the former Charlie Palmer spot. We sat down with Chef Mina to talk about what this restaurant will offer and why he decided to open it. We also have a bunch of New Year's ideas for you. We answer a couple listener questions... one about parking and another about what we are looking forward to in 2025. We go inside the new Villa 66 Suite at Resorts World. The opening party for Swingers Golf at Mandalay Bay was really fun! And, we have a tip about Fontainebleau Rewards that you may not know. Plus, a new restaurant opens at Planet Hollywood and there's an immersive audio and light show at Area 15 that includes Country Music. Miracle Mile Shops has some holiday hours that may help last minute shoppers.Call LevelUp Law at 855-LevelUp or visit  LevelUpLaw.comVegasNearMe AppIf it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

January 6, 2006. On the C-SPAN morning call-in program, the topic is lobbying and money and politics.   The guest is from the American League of Lobbyists… Here's one of the calls. Good morning, so, you are either stupid or naive, or whatever. If you are a low-level aid, you know good and well that if I were to call my congressman, who is Frank Wolf, I'm not going to get an audience with him unless I take him to Charlie Palmer's steakhouse right down on 101 Constitution Avenue. I am not going to get a call-back from him. I am not going to get a regular letter. I'm going to get a form letter thanking me for my interest.   Ah, Charlie Palmer Steak. The caller got the address correct. And it was actually the second mention of Charlie Palmer on "Washington Journal" that morning. But -- there likely won't be many more mentions of Charlie Palmer on C-SPAN … Or anywhere else…. Charlie Palmer – the steakhouse one block from the U.S. Capitol -- has shut down.. • How much money did political influencers spend at Charlie Palmer? • Which political notables were famous for going there? • And what did the C-SPAN audience think of all the lobbying and influence served up at Charlie Palmer? Find out in the latest episode of C-SPAN's podcast “The Weekly” – as we say farewell to Charlie Palmer … Farewell to all the steak … and farewell to all the money. Find C-SPAN's “The Weekly” wherever you get podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on our episode #400 (!) of All in the Industry® — a true milestone; Shari Bayer is on-location with her guest Michael Mina, award-winning chef, founder and executive chairman of MINA Group, a collection of over 30 chef-driven concepts, including PABU, Sorelle, MINA's Fish House, The Bungalow Kitchen by Michael Mina, and Bourbon Steak, across the Bay Area, Los Angeles, New York, Hawaii and beyond. Born in Cairo, Egypt and raised in Ellensburg, Washington, Michael began his epicurean journey at the Culinary Institute of America in Hyde Park, NY, and gained hands-on experience working in Chef Charlie Palmer's kitchen at the upscale Aureole in NYC. Now Michael has returned to where his career started with the opening of Bourbon Steak New York, his first NYC restaurant located inside the newly renovated JW Marriott Essex House New York on Central Park South. Michael has been honored with numerous accolades over the years, including a Michelin star at MICHAEL MINA, James Beard Foundation's “Who's Who of Food & Beverage” inductee, Bon Appétit's Chef of the Year, and most recently named one of the “50 Most Powerful People in American Fine Dining” by Robb Report. Michael and his collection of restaurants have been featured across national media outlets from Food & Wine, to Food Network & TODAY, and he has cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama. Shari sat down with Michael at Bourbon Steak New York over the summer to talk about his impressive career and restaurants, and why he decided to open now in NYC. Today's show also features Shari's PR tip to stay the path; Speed Round; Industry News on Hurricane Helene and how it's impacted the F+B community in Asheville and beyond -- sharing a recent message from acclaimed chef and restaurateur Katie Button of Curate and La Bodega by Curate in Ashevile; and how we can help (see links below); and Solo Dining experience at Quique Dacosta's 3-Michelin star, namesake restaurant, Quique Dacosta, in Denia, Spain, where Shari had an extraordinary solo lunch and travel adventure, taking the ferry from Ibiza to Denia for a daytrip. Here's to 400 Episodes! Thanks, as always, for being a part of All in the Industry®. Ways to support the F+B community and more affected by Hurricane Helene:NCRLA - NC Restaurant & Lodging Associationrecovery.ncrla.orgSouthern Smoke Foundationsouthernsmoke.orgWorld Central Kitchendonate.wck.org••• 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.

Send us a textIn this episode of Chefs Without Restaurants, host Chris Spear sits down with renowned chef David Burke, a trailblazer in modern American cuisine. Burke discusses his journey from a young chef leading kitchens in New York City to building a restaurant empire and pioneering culinary innovations like his patented dry-aging process. The conversation dives deep into the balance between craftsmanship and running a successful business, the evolution of fine dining, and the importance of creativity in the kitchen. Burke shares insightful stories about his early experiences, the importance of mentorship, and how the culinary landscape has shifted over the years.Key Discussion Points:Leading a major New York City kitchen at a young age and working under culinary icons like Charlie Palmer.The shift from hands-on cooking to becoming a restaurant entrepreneur and coach.The role of creativity in making use of byproducts, with dishes like Pastrami Salmon and Spinach Root.The changing culinary landscape, from fine dining to fast-casual concepts.Advice for up-and-coming chefs, including team building and embracing a lifestyle of continuous learning.Challenges of maintaining passion in an industry that's becoming increasingly Instagram-centric.Supporting local restaurants and independent chefs.DAVID BURKEDavid's Website, Instagram, Facebook PageDavid's RestaurantsGet David's CookbookCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesSupport the show

Chef Sucio Talks to Elizabeth & Eduardo Espiritu. Elizabeth is the Executive Chef & Eduardo Lara is the Sous Chef of Charlie Palmer Steakhouse In Napa Valley. This Husband and Wife team are dominating the restaurant scene in downtown Napa repine one of the best Chefs of our time. We Sucio Talked about Working as a couple Chef Culture Great Chefs Learning from trauma Teaching young cooks Not relating to The Bear at all & downtown Napa's Growth !00% Raw Chefs Talk!! Available Everywhere! #chef #chefpodcast #cooking #napavalley #archerhotel #winecountry #suciotalks --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

One of the most influential figures in American cuisine, Charlie Palmer, and a world-renowned pastry chef, Antonio Bachour, dive into their most inspiring travel experiences and recommendations. Charlie Palmer talks about how his culinary expertise and love for the outdoors have influenced his new hotel company, Appellation, with its first locations in Healdsburg and Sun Valley of the United States. Charlie shares insights on his vision for these hotels, deeply rooted in food and beverage excellence and the unique character of their nature-packed locations. Antonio Bachour takes us back to his early days in Puerto Rico, running his family bakery at just 14. He reveals the details of his journey to becoming the best pastry chef in the world, his passion for Puerto Rican cuisine, and his innovative approach to desserts. Antonio also discusses his culinary ventures in Miami and Merida, Mexico, including the influence of Lebanese cuisine there and elsewhere around the world. Don't miss Bruce's wrap-up, where he shares his personal dining experience and a hidden gem from his trip to Merida. -- Follow Travel That Matters for more exciting episodes with culinary leaders and travel experts around the world, and if you like the podcast, please leave us a review on whatever platform you're enjoying the show. --- To learn more about Charlie Palmer, visit https://www.charliepalmer.com/  To learn more about Antonio Bachour, visit https://antoniobachour.com/  --- This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious. Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

Friend-of-the-shows and all-time Patridge-head Charlie Palmer returns to the pod to discuss the opening episode of Series 2 - including putting to Milo and Pete the key question: who is the best lord? Sign up for our Patreon to support the show and receive bonus episodes and heaps more content, from $3 per month here: https://www.patreon.com/mastersofpod

“When I'm traveling to a place where I look around, I can tell this is a popular place. This is a place that people like to go to, to hang out and to meet others. It feels like this place that I'm now coming to for the second or third time. That's really important to us, truly embracing community, becoming a place that's a gathering place for the community so that if you're there as an out-of-town guest, you're really feeling like a local. This is a place that locals want to be.” We're in great company with Christopher Hunsberger, Co-Founder & Chief Operating Officer of Appellation, where he brings together a new generation of hoteliers and culinarians, locals and travelers alike - to tell an innovative yet timeless tale in the world of hospitality, through the shared language of food, embracing what it means to be authentically local, nurturing community and culture through culinary and craft experiences. More than 20 years ago, Christopher and his Co-Founder, Chef Charlie Palmer started working on their first hotel project together. Nearly five dozen hotels, 20 Michelin stars, and multiple James Beard Awards later, they decided to start a truly new type of hospitality company. One where culinary excellence, access to world-class artisans, and a sense of place aren't just part of the guest experience, they are the guest experience. As we celebrate the start of Season 6, Christopher gives us a taste of how Appellation is gathering the best artisans, growers and makers from across their future destinations, preparing to deliver exceptional and innovative guest experiences born of their distinct regions.   Top Takeaways [2:00] With a childhood immersed in the world of hospitality, Christopher continues to find great inspiration from his mother, while having spent his entire career building what would become Four Seasons, Christopher attributes much of his success to the culture of the people.  [7:00] Little did Charlie Palmer and Christopher Hunsberger know when they first met 20 years ago, how far they would come, what awards would be given, what new opportunities would arise, and what they would create in collaboration today.  [10:00] How Appellation is going beyond creating a “sense of place” by being students of the destination and being a part of the fabric of that community through their F&B experiences in “Crafted,” where they both source from and serve the local community. [16:10] Appellation means “to give name to a place,” and while this was not the first name Christopher and Charlie came up with, it was the one that took hold for all they stood to create.  [19:55] Expect a departure from your typical hotel experience when you arrive at an Appellation hotel, as they bring “the heart of the house forward” through interior design, experiential events and local interactions.  [23:50] The focus on food extends beyond the lobby, from rooftop greenspaces and bars to event exhibition kitchens, from interactive outdoor cooking spaces to sprawling garden beds and orchards, from seasonal herb-based spa treatments to elevated pantries featuring fresh and local refreshments. [33:05] Sustainability and stewardship are at the core of Appellation's business beliefs, exchanging profit for prosperity when it comes to their social responsibility.  [37:40] Christopher shares his steadfast opinion on and prediction of how technology plays a pivotal role in the world of hospitality to “let people be people.”  [44:50] Appellation will first take root in California and Idaho, extending into other terroirs in time.  [51:50] How Christopher hopes to “think global, act local” by gaining access and building relationships with Appellation's global community, empowering his team to have candor when sharing their personal favorites and interests with guests.  Notable Mentions Pigs & Pinot Seghesio Family Vineyards MIX Garden Materials Visit For Yourself Appellation Website @appellationhotels  Crafted at Appellation on Tock

In this episode of "The Truth in This Art,"

In today's episode, we speak with our guest Brian Arruda, founder & CEO of Executive Chefs at Home, a premier placement agency for hospitality professionals in private residences across the globe. Brian shares the journey of building a thriving business during the pandemic out of necessity and how his experience working for acclaimed chefs, such as Charlie Palmer, José Andrés, Mario Batali, Thomas Keller, and Daniel Boulud, propelled him towards entrepreneurial success.  Today these relationships have played a significant role in the growth of Executive Chefs at Home and its network within the culinary world.Listen as Brian talks about the power of networking, launching a business from scratch, and the future of private chefs and catering. 

Why are comic duos making a comeback? Can dying on stage lead to success on screen?Host Alex Zane is joined by guests TV critic Boyd Hilton and actress Susan Wokoma to talk all things scripted-comedy and tell us why dangling from a Ferris wheel isn't a commissioning dealbreaker.SCRIPTED COMEDYBIG BOYS Jack Rooke, Jim Archer, Bertie Peek, Ash Atalla, Alex Smith - Roughcut TV / Channel 4DREAMING WHILST BLACK Thomas Stogdon, Dhanny Joshi, Adjani Salmon, Ali Hughes, Nicola Gregory, Yemi Oyefuwa - Big Deal Films, A24 / BBC ThreeEXTRAORDINARY Emma Moran, Toby Macdonald, Sally Woodward Gentle, Lee Morris, Charlie Palmer, Jennifer Sheridan - Sid Gentle Films / Disney+SUCH BRAVE GIRLS Kat Sadler, Simon Bird, Catherine Gosling Fuller, Jack Bayles, Phil Clarke - Various Artists Limited / BBC ThreeFEMALE PERFORMANCE IN A COMEDYBRIDGET CHRISTIE The Change – Expectation / Channel 4GBEMISOLA IKUMELO Black Ops - BBC Studios Comedy Productions, Mondo Deluxe Productions / BBC OneMÁIRÉAD TYERS Extraordinary - Sid Gentle Films / Disney+ROISIN GALLAGHER The Lovers - Drama Republic / Sky AtlanticSOFIA OXENHAM Extraordinary - Sid Gentle Films / Disney+TAJ ATWAL Hullraisers - Fable Pictures / Channel 4MALE PERFORMANCE IN A COMEDYADJANI SALMON Dreaming Whilst Black - Big Deal Films, A24 / BBC ThreeDAVID TENNANT Good Omens - BBC Studios Comedy Productions, Narrativia, The Blank Corporation / Prime VideoHAMMED ANIMASHAUN Black Ops - BBC Studios Comedy Productions, Mondo Deluxe Productions / BBC OneJAMIE DEMETRIOU A Whole Lifetime with Jamie Demetriou - BBC Studios Comedy Productions, Guilty Party Pictures / NetflixJOSEPH GILGUN Brassic - Calamity Films / Sky MaxMAWAAN RIZWAN Juice - Various Artists Limited / BBC Three Hosted on Acast. See acast.com/privacy for more information.

Welcome back to the Rock ‘n Roll Ghost Podcast. On this week's episode, the Ghost speaks with James Beard award-winning chef Jonathon Sawyer of Chicago restaurant Kindling. Along with discussing Kindling, Chef Sawyer talks about his career cooking with such luminaries as Charlie Palmer and Michael Symon (even appearing along Iron Chef Symon on numerous episodes of Food Network's Iron Chef America). He also goes into the issues he had with substance abuse and maintaining his sobriety. Links: Chef Jonathon Sawyer Instagram Kindling Chicago --- Support this podcast: https://podcasters.spotify.com/pod/show/brett-hickman/support

The 2023 Master Chef series was such a success that we decided to keep it going for another season! Prepare your palate for adventure, because Travel That Matters is about to take off (again) with the top tastemakers on a culinary journey around the globe, including Nancy Silverton, Wolfgang Puck, Charlie Palmer, Danny Meyer, Jonathan Waxman, and many more incredible chefs and restaurateurs.  In anticipation, listen (or relisten) to season 3 of Travel That Matters, the first iteration of the Master Chef series, and hear from Marcus Samuelsson, Amanda Freitag, Daniel Boulud, Gregory Gourdet, Curtis Stone, among others, who share their favorite destinations, inspiring travel stories, and insider tips.See omnystudio.com/listener for privacy information.

Oink oink! The Top Chef kitchen is turning into a pigsty on this week's episode. With guest judge Charlie Palmer inviting the crew at his annual Pork and Pinot charity event, the chefs have to put their pairing skills to the test. Kevin comes up with is most creative bacon pairing yet, but one chef doesn't quite make the cut. Listen in to find out which pig goes to slaughter. (wow, that was a gross metaphor, we're sorry!)

Wehave another great audio feature for you all today!daryl Groom Will join me as we open his great Zinfandel.First we look at his website and fill you in on his great career in the winemaking industry. Daryl Groom has been involved in the wine industry in both the USA and Australia for more than 30 years. Currently he is engaged in a number of wine- related projects in both countries. He is the Owner/ Winemaker for Groom Wines in Australia, a very successful ultra premium brand focusing on Shiraz and Sauvignon Blanc. His other great joy is his newest brand Colby Red Wine, a wine initiated and inspired by his son Colby Groom who underwent back to back open heart surgeries. Proceeds from this wine go to charities across the USA that promote heart health (www.colbyred.com). The Groom Family has raised over $900,000 for heart charities including the American Heart Association and The Children's Heart Foundation. Prior to his current ventures, Daryl was Senior Winemaker for Penfolds in Australia where he oversaw the making of Penfolds famed red wine, Grange. He was the Executive Winemaker for Peak Wines International that owned both Geyser Peak and Wildhorse Wineries (1990-2005) and then Senior VP of Operations and Winemaking for Beam Wine Estates (2006/2007). Daryl's passion for wine sees him judging at 8 international wine shows annually. He has also been a repeat guest on E television and also appeared on the NBC Today Show. He also partners and is Chief Judge at the North Coast Wine Challenge Wine Competetion and is partner with well known Chef Charlie Palmer in the prestigious and highly successful Charlie Palmers Pigs and Pinot. Pigs and Pinot is an annual 2 day event that raises over $150,000 for local and national charities. Zinfandel is a grape variety whose origins are believed to be from Europe, possibly Croatia, where it was traded to Italy and referred to as Primativo. Zinfandel's success is primarily related to California where it has been grown for 150 years. It is produced by many wineries and receives cult status among wine lovers. Many believe this variety is to California what shiraz is to Australia. Zinfandel is a hearty variety. It produces its best wines in areas where the grapevine needs to work hard. Our Kalimna shiraz vineyard has just the micro-climate to experiment with this variety to endeavour to produce wines that match California's best. It is no secret that the best California Zinfandels are from old vines, grown head-trained (aka bush vines). With this principle in mind we decided to plant and train our vines to this method. More time consuming, less yield but hopefully high quality. Our 8 acres of bush vines have been designated the “Bush Block”. This first release is a solid wine displaying very typical zinfandel hallmarks. Brick red in colour, a very spicy, raisiny aroma and a rich medium weighted palate with some apparent sweetness, although the wine is dry. This sweetness in taste comes from the higher alcohol and raisining of some of the grapes. This wine can be very much enjoyed with pasta or red meat, and will be fantastic with cheese to end a meal. Please join us by clicking on the link below,and enjoy our great audio feature with Daryl Groom1 Cheers! Click here and join us as we enjoy great wines and food.

We have a treat for you! I recently sat down with Daryl Groom,and opened three of his wines.Truly a Pleasure to talk with this world class winemaker. First we will look at his recent press and a little from his website)(groomwines.com) and on the wines to be featured. Prior to his current ventures, Daryl was Senior Winemaker for Penfolds in Australia where he oversaw the making of Penfolds famed red wine, Grange. He was the Executive Winemaker for Peak Wines International that owned both Geyser Peak and Wildhorse Wineries (1990-2005) and then Senior VP of Operations and Winemaking for Beam Wine Estates (2006/2007). Daryl's passion for wine sees him judging at 8 international wine shows annually. He has also been a repeat guest on E television and also appeared on the NBC Today Show. He also partners and is Chief Judge at the North Coast Wine Challenge Wine Competetion and is partner with well known Chef Charlie Palmer in the prestigious and highly successful Charlie Palmers Pigs and Pinot. Pigs and Pinot is an annual 2 day event that raises over $150,000 for local and national charities. We have three amazing wines starting with a beautiful Sav Blanc. Lenswood, in the Adelaide Hills appellation of South Australia, is where our Sauvignon Blanc is grown. It is a very cool climate with relatively high winter rainfall. Our Lenswood vineyard is dedicated to Sauvignon Blanc and is producing stunning Sauvignon Blanc grapes. Daryl says that the vineyard conditions are so perfect that all he has to do is harvest at the right moment and then get out of the way and not muck things up! What emerges from this clean, uncomplicated winemaking approach is a wine with brilliant acidity and flavors that balance citrus with floral. Brighter than California Sauvignon Blanc, and a little less pungent than New Zealand, this wine exemplifies the Adelaide Hills appellation as a world class Sauvignon Blanc producing region. Our wine is 100% Sauvignon Blanc fruit, 100% stainless steel fermented with no oak contact and 0% malolactic fermentation. Daryl's aim is to get the incredible, intense fruit flavors from the vine into the glass. This wine showcases pure Sauvignon fruit at its very best. Links to vintage specific technical information for each vintage. This wine is all a Sav Blanc wants to be,purely perfect and in fact a food and wine pairing in your very near future. Our next wine has become an instant favorite of mine! The Barossa Valley is the source of our Shiraz. With it's hot, dry conditions and fairly level valley floor and undulating hills, this appellation is generally recognized as the best red wine district in Australia. Our Kalimna property is located next door to the traditional Penfolds Grange “mother source” vineyard. The unforgiving soils of this area are well known to produce very low yields, loose clusters and extremely small berries. Classic, ultra premium Shiraz territory! Daryl looks for a little less wood in his Shiraz than is typical of Australian Shiraz. He wants a wine that is rich, but not overly jammy, tannic, or oaky in flavor so that it can show off the spicy, anise, berry flavors - true varietal characters in the grape. He is looking for a firm, fleshy structure and a fine texture. Daryl achieves his results by traditional and gentle winemaking methods: fermentation is small batches, punched down in open-top vessels; a skin maceration of only 6 days; minimal handling throughout and aging in American oak (half new, half 1 year old). Careful barrel selection increases the quality and consistency of our Shiraz. In the very near future we will discuss and feature his Zinfandel. for now please click on the links be low,and join me as we introduce you to one of the great winemakers of our current times... Cheers! Click here and join us as we enjoy great wines and food. Click here and join us as we enjoy great wines and food.

We're taking a moment to transition between our seasons - to pause and reflect on so many places visited, memories made, communities changed - to share the stories of the people I've met and made friends with around the world, mindful travelers like you and me.  These guests have so much credibility and creativity in their own rights, building their own travel and hospitality focused podcasts and communities, sharing their adventures and areas of expertise with their own audiences.  In this episode, we're in great company with… Wil Slickers: Founder of Hospitality.FM, Host of Slick Talk: The Hospitality Podcast and Good Morning Hospitality Zach Busekrus: Founder of Sponstayneous and Host of Behind The Stays Podcast Josiah Mackenzie: Host and Producer of The Hospitality Daily Podcast Listen in as they delve into their stories to see what may inspire our own future travels! Guest Highlights: [1:00] Wil Slickers Hospitality.FM Website | LinkedIn Personal: LinkedIn Notable Mentions:  Effortless Stay, Colorado Stephanie Inn, Oregon LOGE Camps, US Unreasonable Hospitality by Will Guidara [16:10] Zach Busekrus Sponstayneous Website Behind The Stays Website | Instagram | YouTube | LinkedIn Personal: LinkedIn | X @zboozee Notable Mentions: Suzie's Cottage, Maine Corinthia Lisbon, Portugal [38:10] Josiah Mackenzie  Hospitality Daily Website | LinkedIn | Instagram Personal: LinkedIn Notable Mentions: Witt Istanbul by Tuncel Toprak Lodge at Marconi, California The Madrona, California by Jay Jeffers, Kyle Jeffers and Cory Schisler  Appellation Hotels by Chef Charlie Palmer and Christopher Hunsberger  Stay In Good Company Website 

#43. Chef Evan Hennessey is one of those chefs who is extremely passionate and devoted to not only moving the culinary industry forward, but also supporting up and coming chefs. Chef Hennessey is an award winning chef, 3 time Chopped Champion, and James Beard semifinalist who graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has since cooked alongside some of the best chef's in the country including Chef Charlie Palmer and Thomas Keller, and is now the Chef Owner at The Living Room and Stages At One Washington in Dover, New Hampshire. In this episode, Chef Hennessey shares his passion for advancing the culinary industry and supporting emerging talents.Josh and Chef Hennessey discuss his "Staging At Stages" program, where chefs have the opportunity to experience an apprenticeship unlike any other. Forget peeling potatoes or cleaning mushrooms for days—participants work side by side with Evan for five days, cooking everything together. The culmination? A meal of their inspiration, with 50 percent of the proceeds shared with the aspiring chef.In this intimate conversation, our host and Chef discuss Evan's approach to hiring, training, and navigating kitchen mishaps as well as how he seamlessly integrates guests and the team into the dining experience at Stages and The Living Room.Where to find Evan Hennessey: InstagramLinkedIn**CLICK HERE TO APPLY FOR STAGING AT STAGES**Where to find host Josh Sharkey:InstagramLinkedIn**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads**Read about  The A Method For Hiring**In this episode, we cover:(03:50) Why Evan chose to come back to New Hampshire/the lifestyle of people in New Hampshire(09:11) The variety of mushrooms found in forests outside of houses in Upstate New York and New Hampshire(11:26) Culinary maturity(16:13) All about The Living Room and Stages(19:13) The history of staging and how Evan is innovating it with Staging at Stages(36:56) How Evan thinks about hiring a team(45:09) How Evan balances providing like autonomy of thought in the execution of the food with his team(50:27) Why people work at Living Room and Stages(56:25) How to apply for the staging program(58:54) Where Evan will be in 5-10 years

Richard Silverman was a native of Baltimore and grew up in New York. He graduated from New York University in 1985 with a bachelor's in Philosophy and film. He was gifted with a blessed childhood because of his parents — his dad was his best friend, mentor and hero. He strongly believes, ‘Nepotism is a good word if you can use relationships to carve your own path and do your own thing'. Today, Richard Silverman is a seasoned professional with over 35 years of experience in various industries. He has a remarkable career trajectory in hospitality, food and beverage, events, sports, entertainment, digital, and specialty retail. After graduation, Silverman initially entered the entertainment industry, managing artists like George Michael, Prince, and collaborating with prominent songwriters. In 1996, Silverman ventured into the food and beverage industry, collaborating with renowned restaurateur Phil Romano to expand EatZi's Gourmet Markets. His immersion in the hospitality industry continued in 2001 when he played a pivotal role in repositioning and selling the Aladdin Hotel and Casino in Las Vegas. Transitioning to the Grand Sierra Resort in Reno in 2007, Silverman executed a remarkable turnaround, elevating it from the 12th to the 2nd ranked property in Northern Nevada within six months. He introduced innovative concepts such as Briscola, the first-ever Italian restaurant under the Charlie Palmer banner, Rim Asian Bistro, Xtreme Sports Bar and Grill, The Beach, The Buffet, and The High Roller Lounge, many of which remain successful today. Silverman's influence extended beyond traditional venues, as he organized city-wide events like the Xtreme Outlaws Races, drawing massive crowds and achieving record-breaking feats. In recent years, he has consulted with international chefs to bring Michelin Star awarded restaurant concepts to Las Vegas and launched an artisan super premium distilled spirits line of XO Rums. His diverse portfolio includes producing feature films and television projects, notably the EDM-themed film "We Are Your Friends" and the upcoming film "My Dead Friend Zoe," addressing veteran PTSD and suicide issues. Silverman also co-founded a software firm, GEO-Emblaze, serving multimedia companies during the early stages of internet-streaming content.   Promising insights from the episode - How and where did it all start for Richard Silverman. Who were his childhood influencers - Is nepotism a bad thing for anyone? - Business deals and successes of Richard - How Richard turned around the history of a biggest hotel in city from worst performing to best performing - How does someone go about showing what their voice stands for and reflects - What kind of president would Joe Biden make? A little discussion on politics   Important Quotes from Richard Silverman   -My dad is my best friend, mentor, and hero -We all get to where we get to in life and become who we are because of the people that influenced us along the way to get us there -The people that you love and value are the only thing that matter -I love being told something can't be done because it's already been proven to fail. -My childhood was blessed and gifted -My dad was a person who I always had respect for -Nepotism is a good word if you can use relationships to carve your own path and do your own thing -Having the right person in your life gives you all the perspective -Right voices are not getting the exposure that they need  

Scott Case, general manager of The Knickerbocker, talks with James Shillinglaw of Insider Travel Report about his luxury beaux arts property on Times Square which originally opened in 1906. Thoroughly updated with a modern interior décor, this hotel has a Charlie Palmer restaurant, a rooftop with spectacular views and enough history to intrigue anyone who loves historic hotels. For more information, visit www.theknickerbocker.com. If interested, the original video of this podcast can be found on the Insider Travel Report Youtube channel or by searching for the podcast's title on Youtube.

#39. We had the privilege of entering the world of a true craftsman: Geoff Feder of Feder Knives. Based in Peekskill, New York, Geoff's journey from sculptor to cook to bladesmith is a story of artistry and passion.Geoff began his career as a sculptor and woodworker.  He went to culinary school and  started working for Charlie Palmer as a project manager, sculptor, and chef. He soon met Tony Aiazzi, and together they created Feder Knives.In this episode, host Josh Sharkey and Geoff get into the nuances of knife making, from the forging to the hardening of steel, while also exploring Geoff's voice in the podcast world. With two successful shows, Knife Talk and The Full Blast, Geoff shares his insights on the artist's journey, discussing the importance of passion, the drive behind creativity, and the pursuit of fulfillment.The conversation with Geoff was not just about knife making; it was about the essence of being an artist and the entrepreneurial spirit that is driven by compulsion rather than choice. Geoff's opinions on artistry and the need for purpose and validation resonate with anyone who has felt the irresistible pull of their craft.Where to find Geoff Feder: LinkedInWebsiteInstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:30) Geoff's upbringing as a winemaker's son(03:50) Why Geoff decided to go to culinary school(04:25) Working for Charlie Palmer and creating an un-stealable table(08:40) Geoff's transition into blacksmithing and bladesmithing(11:03) Basic composition of a knife(12:42) What makes a really good knife(19:37) The two main styles of knife making(22:03) The intricacies of Damascus(26:20) Handcrafted vs. commoditized knife making(29:47) Knife making and problem solving(33:50) More about Geoff's two podcasts(37:36) Artists and gaining validation(38:58) Artistry and compulsion

YouTube: https://youtu.be/FkizlPGe-dQ Episode highlights 00:00-00:56 Intro 1:16 Employee's well-being 7:54 Entrepreneurship, career change, personal growth 10:35 Breakfast Connoisseur   16:49 Sustainable farming practices 18:59 Definition of Winner vs. Loser 19:25 Pride vs. Vanity 24:19 Why Mexican? 28:42 Family Background 30:00 Ruben Bravo 35:33 Carlos 36:32 Miguelito 36:50 Julia 36:57 Raul 38:28 Polish the stone 39:38 White guy running Mexican restaurant  42:39 Patrick Donahue 45:26 Zone diet 47:28 Charlie Palmer's table with Jessica 52:23 Next opportunity: Old Stove Pub 54:07 Working at other restaurants  55:36 Advice for entrepreneurs 58:26 Favorite cooking shows 1:01:16 Julia Child 1:04:47 Best & Worst aspects of serving the Hamptons 1:09:57 Restaurant owner vs. Restaurateur  1:12:34 Don't try it 1:16:17 Creative strategies 1:18:40 Business strategies 1:22:20 Colin's business strategy 1:27:19 Opinion on 9-5ers 1:31:29 Future dreams 1:33:43 Fishing fellowship 1:36:40 Eliza Chapman 1:41:03 Golf and Fishing 1:44:55 Thank you

Appellation is a new culinary-forward luxury hotel company co-founded by chef Charlie Palmer and Christopher Hunsberger, the former president of Four Seasons Hotels and Resorts. In this episode, we're speaking with Ed Skapinok, the company's chief commercial officer - about how they have designed a modern approach to technology that supports their brand. Ed is on the board of directors for HSMAI, and he previously led sales, marketing, and revenue at Aqua-Aston Hospitality - an award-winning hotel management company. In this episode we cover how to think about technology's ideal state, how technology should support the brand promise, creating more human working environments, qustions to ask, enabling personalization - and much more.Listen to our previous episode with Ed: Culinary-Forward Luxury HospitalityLearn more about AppellationFollow Ed on LinkedInWhat did you think about this episode? Join the Hospitality Daily community on LinkedIn and share your thoughts. If you care about hospitality, check out the Masters of Moments podcast where Jake Wurzak interviews top leaders in hospitality. His conversations with Bashar Wali and Matt Marquis are a great place to start, but also check out his solo episodes such as how he underwrites investment deals and a deep dive into GP fees you know about. Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Appellation is a new culinary-forward luxury hotel company co-founded by chef Charlie Palmer and Christopher Hunsberger, the former president of Four Seasons Hotels and Resorts. In this episode, we speak with Ed Skapinok, the company's chief commercial officer, about the origins of the brand and its unique approach to providing hospitality.Learn more about AppellationFollow Ed on LinkedIn What did you think about this episode? Join the Hospitality Daily community on LinkedIn and share your thoughts. If you care about hospitality, check out the Masters of Moments podcast where Jake Wurzak interviews top leaders in hospitality. His conversations with Bashar Wali and Matt Marquis are a great place to start, but also check out his solo episodes such as how he underwrites investment deals and a deep dive into GP fees you know about. Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

While females make up 10-12% of the wildland fire workforce, very little is known about them from a research perspective. Katie Christison, a Ph. D. student at the University of Montana, joins host Charlie Palmer to discuss her research focusing upon how female wildland firefighters (wlff) may be challenged to maintain thermoregulation and hydration balance due to hormonal fluctuations across the menstrual cycle. Katie also discusses some of the other gaps in our understanding of the female wlff experience, and upcoming research that might fill in these holes.    As mentioned at the end of this podcast, UM graduate student Luke Santore is examining wlff wellbeing. To access Luke's survey, scan the QR code below, or go to tinyurl.com/wlffwellbeing  

Follow him: @chefsawyer Chef Jonathon Sawyer Get ready to be swept away by the incredible journey of Jonathon Sawyer, a Chicago-born chef whose love for food was ignited by an old-world German chef. As a young man, Sawyer found himself trapped in an engineering program, staring at an auto-cad program every day. His only escape was cooking at a local restaurant every night, under the watchful eye of a stubborn and surly German chef. One day, the chef, with his thick accent, surprised Sawyer with high praise, telling him, "You, you are good at cooking." And just like that, Sawyer's fate was sealed.Leaving engineering school behind, Sawyer enrolled in culinary school, where he discovered his true love and passion for cooking. But his journey was far from over. He went on to work for renowned Chef Charlie Palmer in New York City before opening his own restaurants, Parea in NYC and Lolita in Ohio, for Michael Symon. But it was back home in Cleveland, where Sawyer built his small restaurant empire, including The Greenhouse Tavern, Noodlecat, and Trentina. He even ventured into the stadium business and started a probiotic vinegar business. Sawyer's talent did not go unnoticed, and in 2010 he won the Food & Wine "Best New Chef" award, followed by the James Beard Foundation Award for Best Chef: Great Lakes in 2015. In 2020, Sawyer opened Adorn Bar & Restaurant in Chicago, which was a hit and earned a spot in the prestigious 2021 Michelin Guidebook. His latest venture, Kindling, located in the Willis Tower and a dream live-fire restaurant in partnership with The 50/Fifty Group, has been hailed as one of the best restaurants of 2023. But that's not all! Sawyer has also made a name for himself on television. He is currently a celebrity chef on Food Network's highest-rated show, Tournament of Champions, and has appeared on several other shows, including the premier episode of Bobby Flay's Triple Threat, The Best Thing I Ever Ate, and Chopped. He has also authored two cookbooks: the best-selling children's cookbook, Noodlekids Cookbook, and House of Vinegar, a cult classic among home cooks. When he's not busy whipping up culinary masterpieces, Chef Sawyer can be found exploring the great outdoors, hiking and foraging with his furry companions by his side. He also enjoys quality time with his family, engaging in friendly board game competitions with his wife, Amelia, and their children, Catcher and Louisiana. Beyond his love for cooking, Sawyer is also dedicated to giving back to his community, regularly working with various charities to donate his time and culinary expertise where needed. With a heart as big as his passion for food, Chef Sawyer is truly a man of many talents and interests.

Critical Training (CT) represents a two week (80 hour) period of time at the beginning of the season for each crew. Much important work happens during these fourteen days, including key training, physical challenges, completion of the pack test, and the initial efforts at building crew cohesion. While it remains a vital piece of each crew's development, little is known about the CT process from a research standpoint. Researchers Dr. Chuck Dumke and soon to be Dr. Katie Christison from the University of Montana join host Charlie Palmer to discuss their multiple studies examining Critical Training, and the important results from these investigations. In the most recent study, nearly one in four subjects reached critical levels of Serum Creatine Kinase during CT.  https://pubmed.ncbi.nlm.nih.gov/37258394/ https://pubmed.ncbi.nlm.nih.gov/37258395/ https://pubmed.ncbi.nlm.nih.gov/34184652/ https://pubmed.ncbi.nlm.nih.gov/33769401/

In this, the first episode of season four, a visit from the incomparable Dr. Brent Ruby. Brent has been studying wildland firefighters in the lab and the field at the University of Montana for the last two and a half decades, and he stops by the podcast studio to discuss with moderator Charlie Palmer his latest published work: a never before done comprehensive review focusing on firefighter physiology. Compiled with co-authors Robert Coker, Joe Sol, John Quindry, and Scott Montain, this journal article exams key performance areas such as nutrition, hydration, physical training, heat illness, altitude, smoke exposure, psychological stress, and sleep. The episode concludes with Dr. Ruby providing a sneak peek in to some of his upcoming research efforts.  https://pubmed.ncbi.nlm.nih.gov/36994767/

Paki & Chris invite Owners of Barry's Downtown Prime @barrysprime and @makeithappenhospitality: Yassine Lyoubi @yassine.lyoubi, Chef Barry Steven Dakake @chefbarryb & Marco Cicione @marcocicione, to join the CIRCLE for Episode 118.Click the LINK in BIO to watch the full Episode at TheVegasCircle.com Also avail on all podcast audio outletsBarry's Downtown Prime( official steakhouse of @goldenknights) brings back the Vegas Steakhouse to Fremont Street. The restaurant design is inspired by old school Vegas Steakhouses which had a sense of place and timeless appeal. The design brings together classic cool ambiance of 1950's, 1960's, and 1970's in combination with the Modern and Hip vibe of Circa Hotel.Yassine is a seasoned restaurant professional with a passion for the industry that developed during his formative years working at his father's restaurant in Morocco. After completing his studies in hotel management at the University of Nevada Las Vegas, he gained diverse experience in front-of-house positions at renowned establishments such as the Cheesecake Factory, Del Frisco's Steakhouse, and L'Atelier de Joel Robuchon. Throughout his career, Yassine has worked with esteemed chefs and industry leaders, including Chef Barry S. Dakake, and has been involved in the opening and management of several successful restaurants, such as N9NE Steakhouse and Barry's Downtown Prime.Barry, a native of Johnston, Rhode Island, discovered his passion for cooking and flavors through his Italian mother's influence and their regular visits to the market. After graduating from the Rhode Island School of Design with a degree in Culinary Arts, he honed his skills under the guidance of Chef Charlie Palmer at Aureole in New York, blending French techniques with American flair. Dakake's career flourished in Las Vegas, where he made significant contributions to N9NE Steakhouse and later became the Executive Chef of Scotch 80 Prime, receiving accolades from esteemed publications and earning the title of "Chef of the Year 2018" by Eater Vegas. Alongside his culinary achievements, Dakake has had the privilege of cooking for notable figures like former presidents, athletes, and celebrities, while actively supporting his community through charitable endeavors.Marco, a Montreal native, embarked on his journey from Canada to America to fulfill his dreams of becoming a professional boxer. However, his love for southern culture and cuisine led him to shift gears and join the hospitality industry in Lake Charles, where he honed his skills as a server. Marco's career took him to Blackhawk, Colorado, and eventually settled in Las Vegas, Nevada, where he became an integral part of renowned establishments such as the Hard Rock Hotel and Casino and Scotch 80 Prime.

On today's episode of All in the Industry®, Shari Bayer is back at our studio in Brooklyn with her guest Harold Moore, Chief Culinary Officer for Charlie Palmer Collective. Harold, who began his cooking career at restaurants in his home state of New Jersey, graduated from the Culinary Institute of America, and then worked in several acclaimed NYC restaurants, including Daniel, Jean-Georges, and March. He made his mark as executive chef at the famed three-star French restaurant Montrachet in Tribeca, where he was nominated by the James Beard Foundation for its Rising Star Chef of the Year award, among other accolades. Harold opened his first NYC restaurant, Commerce, in the West Village in 2008, followed by Harold's at the Arlo Soho and Bistro Pierre Lapin. As a side charity project, Harold has been making epic coconut cakes for Make-A-Wish Metro New York. Today's show also features Shari's PR tip to know that that you don't need to be fancy, to be good; Industry News Discussion on the 2023 James Beard Restaurant and Chef Awards in Chicago, where Shari did red carpet interviews for her 3rd year; plus, Shari's Solo Dining experience at JBFA 2022 winner Chef Erick Williams' Virtue in Chicago, led by Chef de Cuisine Damarr Brown who received JBFA 2023's Emerging Chef award.  ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Shari Bayer and Harold Moore.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.

Award-winning legendary chef, restauranteur (Aureole, et al.), and hospitality entrepreneur Charlie Palmer sits down with Scott Kerr to discuss his journey from a 23-year-old executive chef at one of New York City's preeminent fine dining institutions to building a company of iconic restaurants and food-focused hotels. He also talks about his signature “Progressive American” cuisine, the challenges of managing his growing brand footprint, why he has maintained so much staying power in the dining scene, how people's shifting views on food have impacted the restaurant business, the launch of his new 'culinary-forward' hotel brand Appellation, and the future of high-end dining. Plus: Is the TV show "The Bear" a realistic portrayal of life in a restaurant kitchen? Featuring: Charlie Palmer, Chef/Restauranteur/Hospitality Entrepreneur (charliepalmer.com)Host:Scott Kerr, Founder & President of Silvertone ConsultingAbout The Luxury Item podcast:The Luxury Item is a podcast on the business of luxury and the people and companies that are shaping the future of the luxury industry.Stay Connected: Twitter: @theluxuryitem, @scott_kerr, @silvertone_incEmail: scott@silvertoneconsulting.comDon't forget to subscribe, rate, and review!

Chef and restaurateur Michael Mina has long made education of his staff a priority.Born in Cairo, Egypt, and raised in Ellensburg, Wash., Mina studied at the Culinary Institute of America in Hyde Park, N.Y., while staging under Charlie Palmer at Aureole in New York City. He then partnered with chef George Morrone to open Aqua restaurant in San Francisco in 1991, where he personally trained the kitchen staff.He became executive chef Aqua in 1993 and the accolades started rolling in, including being named Rising Star Chef of the Year in 1997 and Best Chef in California in 2002 by the James Beard Foundation.Then in 2003, with a decade of experience running restaurants, he founded the Mina Group, which primarily partners with different hotel groups to open restaurants on their properties, a strategy that allows Mina to focus on running the restaurants while the hotels focus on infrastructure, accounting and other issues. He now operates 38 restaurants under that model.During that period he has focused on teaching as well as learning from his staff. He took the time with the onset of the pandemic to formalize that, and now the group has Mina-versity, a collection of online learning tools, including a database of some 40,000 recipes, that is frequently updated.Mina recently discussed Mina-versity and his approach to running restaurants.

Hawaii tried to stop Las Vegas advertising on the Islands but that didn't fly. Now, there is a bill that proposes a tax on gambling trip packages to Las Vegas. We discuss and explain. U2 confirms they are going to perform shows at the MSG Sphere when it opens. The Super Ball arrives in Las Vegas as the city gets ready to host Super Bowl 58. Longtime restaurant Aureole at Mandalay Bay is closing. It's known for its Wine Angels. The restaurant will reopen as "Retro." Top Chef stars Michael and Bryan Voltaggio will do what's being called a "culinary residency" in the space.  We discuss our recent experiences at movie theaters around town. We also tell you about a great bookstore in downtown Las Vegas! And, we have a way you can sign up to participate in Super Bowl LVIII. Participate in Super Bowl here.VegasNearMe App If it's fun to do or see, it's on VegasNearMe. The only app you'll need to navigate Las Vegas. Support the showFollow us on Instagram: @vegas.revealedFollow us on Twitter: @vegasrevealedFollow us on TikTok: @vegas.revealedWebsite: Vegas-Revealed.com

We continue the west coast tour with a stop in beautiful Healdsburg, California, to speak with the legendary Chef Charlie Palmer about beef!Recording from Dry Creek Kitchen, Chef takes us through his culinary journey from running from one shift to another in New York City in the 80s, moving his family to California, to opening Charlie Palmer Steak.We also speak with Harris Heckelman of Allen Brothers about their meticulous aging methods to hand-cut custom portioning and how they use the highest grade of USDA Prime, representing the top three percent of all graded American beef.You can watch our interview with Charlie on YouTube HERE! Follow charliepalmer, allenbrothers, ingredientinsiders, wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

Join Dom Dietrich, Ed Dawes and Charlie Palmer for all the post-match chat after Derby County took on Port Vale in League One.

Dominic Dietrich is joined by Charlie Palmer and Rams fans to discuss the 2-1 win against Bolton.

On Today's Menu: John fails to live up to his responsibilities and reputation... he goes a whole week without eating out. The mighty have fallen. New Year's home-cooking Eat Talk Repeat John and Ash join efforts for a passable, homemade New Year's Eve meal together Ash brought her own groceries AND... oven? Pizza night recap with John, Ash, the Food Gal, and Mr. Hollywood John's New Year's resolutions: More Asian food, less Italian More home cooking Ash's New Year's resolutions: No gratuitous carbs/breads Chicago hot dog is the perfect dog Word on the street is to order your In-N-Out fries "light well" Underrated foodie paradises: Chicago and New Orleans Q&A with John Curtas John's Restaurant Resolutions (resolving to go back to): Japaneiro by Kevin Chong Joël Robuchon- 2 of the greatest restaurants in the US Michael Mina- few in the Bellagio that interest him Balla Italian Soul Restaurant at SAHARA Las Vegas 138 Restaurant in Henderson Vic & Anthony's Steakhouse Oscar's Steakhouse in downtown Las Vegas Mandalay Bay for old times sake: Aureole by Charlie Palmer in Mandalay Bay Fleur Spots Mentioned: Du-Pars Restaurant and Bakery- pancakes ('nuff said) IZAKAYA GO- got to go early Enoki mushrooms Uni pasta Monzú Italian Oven + Bar Great food and great wine list Reasonably priced Le Thai Takeout- never fails Jammyland Chicago Joe's Restaurant Thanks for tuning into today's episode of Eat Talk Repeat! If you enjoyed this episode, subscribe to the show on Spotify or Apple Podcasts and make sure you leave us a 5-star review. Visit us at Eating Las Vegas and Sam & Ash Injury Law Connect with us on our socials: TWITTER Eat Talk Repeat @EatTalkRepeat John Curtas @EatingLasVegas Sam @WhatsRightSam Ash @AshTheAttorney Sam & Ash Injury Law @SamAndAshLaw INSTAGRAM John Curtas @JohnCurtas Eat Talk Repeat @EatTalkRepeatLV Sam @WhatsRightSam Ash @AshTheAttorney Sam & Ash Injury Law @SamAndAshLaw

Charlie Palmer and Aaron Webster join Dave Fletcher to look back on Derby's FA Cup win.

Join Colin Gibson, Ed Dawes and Charlie Palmer for all the post-match chat from Derby County's game at Rodney Parade.

You will have to listen to this one to believe the spectrum of topics.  Dan and Jason played golf and came in saturated.  Chaz joins us for a spirited debate on PGA v. LIV golf, and we discuss Furries, Bestiality and Littles, oh my!  Enjoy and download, download, download.  Onemoreandimouttahere.com and all your podcast platforms.

In a preview of August's second Britainology episode, we speak with Aberdeen-based musician Elijah Fynmore about the moments in UK life when you're allowed to--or expected to--break into song. What is the deal with Sweet Caroline? What is the deal with Irish folk ballads about utterly obliterating British Army Land Rovers? All this and more, in this episode. Get the full episode on Patreon here: https://www.patreon.com/posts/britainology-44-70969449 Also, check out two premium Britainology episodes that we've unlocked to the $5 tier--the first is our take on EASTERN PROMISES and the Russian community in London, featuring Olga Koch: https://www.patreon.com/posts/britainology-29-60399655 and the second is our take on the 2000s UK reality TV show ROAD WARS, in which the British cops don't even hide how bored they are: https://www.patreon.com/posts/britainology-32-62694301 We also have two Britainology episodes unlocked to the free feed! They are: our take on the concept of poshness, featuring friend of the show and original TF cohost Charlie Palmer https://trashfuturepodcast.podbean.com/e/unlocked-britainology-18-poshness-feat-charlie-palmer/ and a special segment with Riley on the topic of how the City of London itself is a niche legal environment for financial crimes: https://trashfuturepodcast.podbean.com/e/unlocked-britainology-19-the-city-of-london-feat-riley-quinn/ If you're looking for a UK strike fund to donate to, here's one we've supported: https://www.rmt.org.uk/about/national-dispute-fund/ *AUSTRALIA ALERT* We are going to tour Australia in November, and there are tickets available for shows in Sydney: https://musicboozeco.oztix.com.au/outlet/event/3213de46-cef7-49c4-abcb-c9bdf4bcb61f and Brisbane https://www.eventbrite.com.au/e/trashfuture-live-in-brisbane-additional-show-tickets-396915263237 and Canberra: https://au.patronbase.com/_StreetTheatre/Productions/TFLP/Performances *WEB DESIGN ALERT* Tom Allen is a friend of the show (and the designer behind our website). If you need web design help, reach out to him here:  https://www.tomallen.media/ Trashfuture are: Riley (@raaleh), Milo (@Milo_Edwards), Hussein (@HKesvani), Nate (@inthesedeserts), and Alice (@AliceAvizandum)    

Okay, okay, maybe you've heard the term 'posh' or 'posho' when referring to fancy British people. You're aware that this country has a reputation for its class system. But what does it actually mean? To answer this question, we brought in TF founding cohost and knower of fancy tendencies Charlie Palmer to discuss. It's all here: getting ripped at 11 am on Dubonnet, wearing a straw hat every day at school, absurd nicknames, gibberish words for everyday items, and the profound sorrow of clinging to the cultural artefacts of feudalism. We offer one Britainology a month in addition to all the weekly TF bonus content for $5 a month, and if you desperately want more Britainology, there's also a second episode available each month on the $10 tier. Sign up here: https://www.patreon.com/trashfuture If you're looking for a UK strike fund to donate to, here's one we've supported: https://www.rmt.org.uk/about/national-dispute-fund/ *AUSTRALIA ALERT* We are going to tour Australia in November, and there are tickets available for shows in Sydney: https://musicboozeco.oztix.com.au/outlet/event/3213de46-cef7-49c4-abcb-c9bdf4bcb61f and Brisbane https://www.eventbrite.com.au/e/trashfuture-live-in-brisbane-additional-show-tickets-396915263237 and Canberra: https://au.patronbase.com/_StreetTheatre/Productions/TFLP/Performances *WEB DESIGN ALERT* Tom Allen is a friend of the show (and the designer behind our website). If you need web design help, reach out to him here:  https://www.tomallen.media/ Trashfuture are: Riley (@raaleh), Milo (@Milo_Edwards), Hussein (@HKesvani), Nate (@inthesedeserts), and Alice (@AliceAvizandum)

Episode #67. This week on the podcast I am joined by Olivia Lopez. Olivia is the owner of Molino Olōyō. Originally from Colima, Mexico, in her childhood, she would join her grandmother Margarita on trips to the local market, where her grandmother taught her how to choose vegetables, fruit, and meat, and eventually taught her how to cook.  Once her grandmother passed away, Olivia had a mission: to become a chef, and pass along everything she learned from her grandmother.  Olivia moved to Dallas in late 2009 to attend the culinary program at the Art Institute of Dallas. After graduation, she worked in some of Dallas' most successful kitchens, including Craft at the W hotel; Charlie Palmer and CBD Provisions.  Olivia's first sous chef job was at Americano at the Joule (a luxury hotel here in Dallas); she then served as sous chef at Mirador Restaurant. In 2019 she joined Billy Can Can Restaurant, becoming chef de cuisine the following year. However, it was after this role that she realized that what she really wanted was to showcase the beauty of  Mexican cuisine through heirloom corn (maíz), and highlighting the essential role maíz plays in Mexican culture. That is how OIivia came to create her company Molino Olōyō. You are going to be so inspired by Olivia and her love for food, Mexico and her dedication to pursuing her dream. Connect with Olivia: Instagram Connect with Lupe: Website Instagram

Qool DJ Marv Live at the HBO We Own This City Première Party at Charlie Palmer Steak Times Square New York City - April 21 2022 Thank you, HBO! Black Beacon - Adrian Younge And  Ali Shaheed MuhammadTreal  - Robert GlasperUntitled (Fantastic) - Wendel PatrickFind A Way - Wendel PatrickStakes Is High - Wendel PatrickBaltimore (Murillo Mongelo Remix) - Nina SimoneBlue Lights - Jorja SmithImagine - Blend CraftersRoc Boys - Re:Freshed OrchestraTime To Go - KunukuFreddie's Dead - Young-Holt UnlimitedWhere Are We Going (Ole Smokey's Extd Edit) – Marvin GayePassage: Part 8 - Wendel PatrickSmells Like Teen Spirit (J.E. Flip) - Tom MischGive The People What They Want (Clones Re-Edit) – The O'JaysNoches De Viaje - Lance FergusonLet's Ride - Wendel PatrickYou Haven't Done Nothin' - Stevie WonderWe're A Winner [Live] – Curtis MayfieldRêverie - Saib.Wow - Monk-OneRight Place Wrong Time (Professor Shorthair Remix) – Dr. JohnHold Me Down World [The Reflex Revision] - The WhoThe Way It Is – Bruce Hornsby and the RangeJoyous - PleasureGrape Vine - NextmenDo U Love What U Feel [Surgery Edits Mix] - ChakaI [Clean] - Kendrick LamarExpansions - Ghost / David ZylbermanThe Blues (Logik Lee Mix) - Gil Scott HeronNature's Call (Micky More & Andy Tee Classic Mix) - Shaun EscofferyGive It Up Uncle Jam Re-Fix) - MarvinBad Luck (Pimpin Willie 12 Inched Alter Remix) – Harold Melvin & The Blue notes featuring Teddy PendergrassElectric Avenue (Disco Tech Rework) – Eddy GrantCan You Feel It (Kon Remix) - The JacksonsBaltimore - PrinceBaltimore - Nina SimoneEverybody Wants To Rule The World - Robert GlasperBye - Wendel Patrick https://www.hbo.com/we-own-this-cityhttps://linktr.ee/qooldjmarv

There is no greater calling, there is no task more important, and there is no objective more rewarding for a chef than to teach, train, and mentor. Chefs spend their careers, sometimes unknowingly, helping others build the technical and life skills necessary to be successful. This is part of the job - quite possibly, the most important part of the job. Those chefs who are most impactful are the ones who create learning environments wherever they go - these are the chefs who truly make a difference. Join CAFÉ Talks Podcast for a very interesting interview with Chef Jake Brach, currently the trainer and community liaison for Rich Products in Buffalo, New York. His career includes time with Charlie Trotter, Charlie Palmer, and Delaware North as chef and director of culinary training - the role that brought him to Rich Products for the past 20 years. Hear his thoughts on creating a life-long learning environment.

This is the fourth episode of our Sales and Marketing Series. Jay is the Executive Director of Once Upon a Time, a full-service creative agency that specializes in branding, advertising, graphic design, and website development for prominent clients in luxury hospitality. The connection between branding and operations is not often discussed but it's a link that is fundamental to the success of virtually any business. If you make the effort of defining a brand and creating a story that entices customers to spend money with you but once on site that experience falls short of their expectations, over time you can do irreparable harm to the brand's identity. That's why I wanted to end our Sales and Marketing series with a discussion about branding and storytelling. This brings the four episodes full circle and demonstrates how every position is connected and everyone is working towards the same goal. That's how the best hotels in the world do it, and that's how you can be successful in your own property. Jay shares some incredible insight on what goes into creating a brand, how brand identity and consistency are connected, how to stand out from the other properties in your comp set and much more. About JayJay Schwartz has over 25 years' of design experience in brand development, user interface, and creative direction in the hospitality and luxury industries. Jay was the founder of IdeaWork Studios, now Once Upon a Time Hospitality. Hotels benefiting from Jay's expertise include: 11 Howard, The Darcy, Gansevoort Hotel Group, Gramercy Park Hotel, Gurney's Resorts, Hersha Hospitality Group, Hard Rock Hotels, Ian Schrager Company (EDITION and PUBLIC), The Jaffa, and The NoMad Hotel. He also plans and designs creative for Jean-Georges, Eric Ripert, Daniel Boulud, Daniel Humm, Charlie Palmer, Andrew Carmelini, and many other renowned chefs.  LinksWebsite: https://www.onceuponatime.agency/hospitality (https://www.onceuponatime.agency/hospitality) LinkedIn: https://www.linkedin.com/in/jayschwartz/ (https://www.linkedin.com/in/jayschwartz/) --- Thank you to Breezeway for sponsoring this episode. If you're looking for an operations software platform that will make an immediate impact on your business, visit http://breezeway.io/provenprinciples (breezeway.io/provenprinciples) to learn more. --- For past episodes, show notes or if you've got a story that might make a great episode, head over to https://www.theprovenprinciplespodcast.com/ (theprovenprinciplespodcast.com). We'd love to hear from you. You can subscribe to the show wherever you get your podcasts, even on YouTube... and if you haven't already, don't forget to leave us a rating and a review.  Thanks for listening to The Proven Principles Hospitality Podcast.

Spin&Give was created to give parents a chance to get celebrities clothes for their children while still being affordable and sustainable. We're joined by the Founder of Spin&Give Brittany Henley VanMatre, who also happens to be the daughter of Don Henley from the Eagles. Spin&Give is an amazing organization that takes celebrity's clothes and sells them at a super discounted rate. We dive into how clothes are made, how they're sold to you, and one of the solutions to the throwaway fast fashion culture we've found ourselves in… Watch the interview at https://www.lonestarplate.show/episodes/spin-and-give “It hit me then - we could probably take this, sell it at a really discounted price even though it's brand new, and get it to homes, mothers, fathers, and families that will appreciate it and take good care of it too.” - Brittany Henley VanMatre Time Stamps: 00:00 - Introducing our guest Brittany Henley VanMatre and her organization Spin&Give. 10:06 - How Spin&Give tackles the problem of the high turnover rate of children's fashion. 15:55 - The problem with donating clothes to people and the increase of repurposing materials. 19:45 - The problems of fast fashion and how we can reduce its negative effects. 22:35 - The need for sustainability and the huge amount of resources we waste. 26:55 - Why some companies incinerate their own clothes. 29:20 - The issues with ‘plastic clothes', ‘sustainable clothing' and ‘green washing'. 30:40 - What Imperfect Foods are and the popularity of sustainable foods in LA. 34:42 - The stigma around secondhand clothing and why people buy unsustainably sourced clothes. 39:43 - The need the clothing industry has for organizational change and how Brittany is assisting in this. 42:45 - The problem with polyester and the brands that are leading the change. 47:18 - The huge supply of secondhand clothing and the ease of sourcing sustainable clothing. 50:53 - The future of Spin&Give and how you can help. Resources: - Spin&Give Website https://shopspinandgive.com/ - Spin&Give Instagram https://www.instagram.com/spinandgive/?hl=en - Charlie Palmer https://www.charliepalmer.com/ - The True Cost https://www.imdb.com/title/tt3162938/ - Imperfect Foods https://www.imperfectfoods.com/ - Goop Kitchen https://goop.com/gb-en/goop-kitchen/ - Levi's https://www.levi.com/GB/en_GB/ - Adidas https://www.adidas.com/ - Target https://www.target.com/ Connect with Patrick Scott Armstrong: - IG: @patrickscottarmstrong - https://www.facebook.com/patrickscottvideos/ - patrick@texasrealfood.com Follow The Lone Star Plate: - Follow us on Twitter: @lonestarplateTX - Follow us on Instagram: @lonestarplateTX - Like us on Facebook: https://www.facebook.com/LoneStarPlateTX - Follow us on TikTok: @lonestarplate - More From The Lone Star Plate: https://thelonestarplate.com - Texas Real Food: https://www.texasrealfood.com

Another beautiful evening in Healdsburg,in the heart of Sonoma Wine Country!Tonight we will visit Valette Healdsburg and the Dry Creek Kitchen with John and Diane Bucher.First let's check out their website and learn about tonight's feature wines.Two great Pinot Noirs. The Bucher Vineyard 2018 Pinot Noir. Fragrant aromatics fill the glass with dark tones of red fruit, violets and subtle earth notes. The palate, bathed with vibrant acidity, reveals bright black raspberry, blackberry, plum, and hints of vanilla woven with traces of fine-grained oak. This blend of five Pinot clones from five of our vineyard blocks delivers layers of complexity, supple tannins, and a long, lingering finish—a classic Russian River Valley Pinot Noir. We first will open The Pommard clone Pinot Noir! The Pommard clone fruit provides tantalizing aromatics of bright raspberry and sweet cherry that layers with subtle spices and creamy mocha. A smooth entry flows into a mid-palate of supple tannins and rich oak notes wrapped around lovely dark lingering flavors—young, fresh-picked cherry, raspberry, pomegranate, and wild berries mingled with a touch of floral. A dash of cedar and anise appears and lingers with hints of minerality in the long finish. A plush wine with an elegance that turns heads and quickly empties glasses. We will start at Valette Healdsburg and then walk over to the Dry creek Kitchen. Valette was born from two brothers' lifelong dream of creating a unique dining experience in our hometown of Healdsburg. Our goal is to provide a canvas for local farmers, winemakers and artisans to showcase their crafts. Chef Dustin Valette began his restaurant career at the age of thirteen washing dishes at Catelli's in his hometown of Geyserville, California. Two years later he took an apprenticeship at Chateau Souverain, a Francis Ford Coppola Estate, where he worked under Executive Chef Martin Courtman, – beginning the twenty-plus year culinary journey toward his dream of opening a restaurant dedicated to showcasing the rich bounty and beautiful ingredients of his Sonoma County roots. Aaron Garzini began his restaurant career at just 14 years of age in the kitchen of Catelli's, a beloved restaurant in his hometown of Geyserville, California. A few years later, Aaron's brother, Dustin Valette, would follow, starting his culinary career in the kitchen of the same restaurant. Those early years began a trajectory leading the two brothers back to their roots with extensive experience and honed talents. While the experience sparked Dustin's passion to become a chef, Aaron set his sights on the front of the house. This restauirant is a must when visiting Healdsburg,and in fact is one of the great restaurants in the world. We will also feature the amazing Dry Creek Kitchen. Charlie Palmer's Dry Creek Kitchen offers a three-course seasonal prix fixe menu where Chef Wyatt Keith presents a menu driven by the very best of Sonoma County. An inviting dining room is the perfect setting for vibrant Progressive American cooking and a wine list offering 500 selections. Patio Seating is available. Reservations are recommended. Please click on the links and features listed below,and join us as we enjoy great food and wine with Bucher Wines.We saved you a seat!Cheers! Click here and join us as we enjoy great food and wine . Click here and join us as we enjoy great food and wine . Click here and join us as we enjoy great food and wine .