Podcasts about cohn restaurant group

Very grateful to have had MAURICE DIMARINO, beverage director of the Cohn Restaurant Group, donate his time to do a seminar on: State of the Union in our Industry – how to be viable in an ever changing business through guest & staff engagement while managing a positive P&L. This is the 3rd installment of educational seminars around hospitality followed by networking sessions here in San Diego, with more on the way! If you're interested in attending, please reach out. Don't forget to SUSCRIBE to this channel for more update!

Sid Patel, CEO of International Bulk Wine and Spirits Show and BTN chats with Maurice DiMarino, Wine and Beverage Manager at Cohn Restaurant Group on what restaurant groups are looking for in a supplier.

Maurice DiMarino talks the important difference between body and boogie boarding, wine as art, the intricacies of Google Calendars, and waking up with ideas.

Ep:11/pt 2 - Life In A Wine Bottle - Special Guest Maurice DiMarino w/ Cohn Restaurant Group In part 2 Maurice gives us some amazing tips and advice on how to work and build a great relationship with the restaurant industry! Enjoy part 2 of our wine podcast! #winelife #winepodcast #ramonawinetasting #sandiegowinetasting #winemaking #winelife #winetalk #wine #redwine #whitewine #vineyard #podcastlife #wineyoutube #sandiegowines #lifeinawinebottle #castellifamilyvineyards #ramonavalleywines #sandiegowinetastingapp #bespokemaestro #cohnrestaurantgroup #mauricedimarino *podcast and youtube channel are sponsored by @castelliFV - Castelli Family Vineyards, @sandiegowinetastingapp, @bespokemaestro, @cohnrestaurantgroup, @maoistao --- Send in a voice message: https://anchor.fm/lifeinawinebottle/message Support this podcast: https://anchor.fm/lifeinawinebottle/support

Ep:11/pt 1 - Life In A Wine Bottle - Special Guest Maurice DiMarino w/ Cohn Restaurant Group We discussed Maurice background, how he got in to wine, Cohn restaurant and what he does with the restaurant! Enjoy part 1 of our wine podcast! #winelife #winepodcast #winemaking #winelife #winetalk #wine #redwine #whitewine #vineyard #podcastlife #wineyoutube #sandiegowines #lifeinawinebottle #castellifamilyvineyards #ramonavalleywines #sandiegowinetastingapp #bespokemaestro #cohnrestaurantgroup #mauricedimarino *podcast and youtube channel are sponsored by @castelliFV - Castelli Family Vineyards, @sandiegowinetastingapp, @bespokemaestro, @cohnrestaurantgroup, @maoistao --- Send in a voice message: https://anchor.fm/lifeinawinebottle/message Support this podcast: https://anchor.fm/lifeinawinebottle/support

Welcome back to the Happy Half Hour! When we taped this episode, the state of California had just announced the re-suspension of indoor dining at restaurants. Over the past few weeks, local restaurants have had to weather reopening, closing, and converting their dining spaces outdoors. We checked in with Tommy Nguyen, who owns Cross Street Chicken and Beer, the Korean fried chicken emporium with locations on Convoy Street and at Windmill Food Hall in Carlsbad. Tommy shared with us how he’s adapted his restaurants to this new environment, and that other small restaurants in the Convoy area—many of which reside in strip malls—have followed suit, turning the neighborhood into what looks like a night market. We then dived into how he started the business, and what inspired him to focus on Korean fried chicken, which isn’t as prominent in San Diego. He and his wife, Grace Chi, spent a couple of years traveling throughout Asia, and Tommy says he fell in love with Korean fried chicken during an extended stay in Seoul. Grace’s family also owns several restaurants on Convoy, including Grandma Tofu and Korean BBQ, DduriBa, and Bing Haus ice cream. In Hot Plates, we shared the news that Hanna’s Gourmet is back and offering family meals to go. Gelati & Peccati opened last week in North Park, with a walk-up window serving Roman-style pizza and gelato. Con Pane, a bakery that had been in Point Loma for 20 years and abruptly closed earlier this year after an audit by federal immigration authorities, was purchased by Cohn Restaurant Group and will reopen in Liberty Station. For Two People for Takeout, Tommy’s picks are Hinotez (which specializes in yakitori) and the pho at Phó Fifth Avenue in Hillcrest. Troy’s favorite this week is another Convoy institution, Wa Dining Okan. David recommended the ice cream at Stella Jean’s, and my pick is the Hawaiian-style ahi poke at Hawaiian Fresh Seafood. Thank you so much for listening and for staying with us. We want to hear from you. Is there a guest you want us to book on the show? A topic that should be explored? Need a recommendation for takeout? Do you have a question for Troy? Let us know. You can call us at 619-744-0535 and leave a voicemail, or if you’re shy, you can email us at happyhalfhour@sdmag.com.

Sat down with Maurice DiMarino, beverage director of the Cohn Restaurant Group, which has about 27 restaurants and some 1700 employees, most of them in San Diego. 

Crews work to surround the Dehesa Fire, 2 Navy SEAL leaders say they were fired to become scapegoats, new director for a local immigration advocacy group, Cohn Restaurant Group to take over some Patio eateries, Cinderella gets a glass arm and Sheena's First Alert forecast.

This week, we rundown the news that Cutwater Spirits sold to Anheiser Busch, Carruth Cellars is having a big party where you can taste wines before they have aged, Bobboi Gelato is opening two new shops just blocks from one another in Little Italy and the Cohn Restaurant Group is experimenting with call buttons as a way to make service more efficient at its new restaurant. We also go in depth on the concept of natural wine with sommelier and bartender Anne Estrada, who is currently pouring at The Rose in South Park, and discuss whether Instagram Influencers are ruining neighborhood restaurants.

On today’s show Troy, Erin, and Archana are talking about The Brigantine’s new concept Ketch Grill & Taps, South Park’s Fernside courtesy of some of San Diego’s top talents, and the US Grant’s soon-to-debut Prohibition era-themed bar inside the downtown hotel. Our guest is David Cohn of Cohn Restaurant Group, the man behind San Diego staples like Island Prime, Coasterra, Corvette Diner, Bo-Beau, The Prado, Tacos Libertad, and more. He talks about what it was like to launch in Hillcrest in less vibrant times, how he met CRG executive chef-partner Deborah Scott, and what’s changed about those plastic straws at Corvette.

In today’s episode, Erin, Troy and Archana are talking Hot Plates, including the Cohn Restaurant Group’s two-acre project in La Mesa (miniature golf in involved), the openings of Nomad Donuts and Young Hickory downtown, and a steakhouse chain that’s finally opened in the Gaslamp after years of construction delays. Joining us is Claudette-Zepeda Wilkins, whose resume includes: pastry chef at El Bizcocho, chef de cuisine at Bracero, contestant on both Top Chef and Top Chef Mexico, and now, partner and executive chef at El Jardín. She walks us through the nearly two years she spent brainstorming, conceptualizing, and overseeing the co-creation of her new Liberty Station restaurant, what is was like to learn authentic recipes from Mexico’s culinary ambassadors, how she edits her menu, and why she’s now a self-proclaimed “seed nerd.” Plus, she answers your burning questions. What was it like to work with Javier Plascencia? She gives us the scoop. Today’s hot topics are about a 21-year-old waitress at a Georgia pizzeria who body-slammed a customer who groped her and a story out of Paris about vegans vandalizing butcher shops. We end with Two People/$50, including Punjabi Tandoor, Parc Bistro-Brassiere, and Jaynes Gastropub.

On today’s Happy Half Hour, hosts Erin Chambers Smith and Troy Johnson along with producer Archana Ram are talking restaurant news, including the new Queenstown Bistro at Westfield UTC and Marea, a fair-trade coffee company started by local pro athletes, like Rob Machado. Plus, we’re sharing all the details about a contest we’re hosting with Puesto, where your personal taco recipe could land on Puesto’s menu. Get all the info here—submit by March 31! This week’s guest is Deborah Scott, Executive Chef and partner at Cohn Restaurant Group, one of San Diego’s most prolific restaurant brands whose projects include Bo-Beau, Coasterra, Island Prime, Vintana, and most recently, Libertad. She chats about how Hillcrest has evolved, the challenge of finding good cooks, and diners who text her for reservations. We’re also chatting about a very hot topic—are you for or against sharing food at a restaurant? We end with Two People/$50, including Masala Street, The Friendly, and Bull’s Smokin’ BBQ. This episode is sponsored by Kaaboo Del Mar, the three-day music and comedy festival, featuring Katy Perry, Foo Fighters, Robert Plant, and more at the Del Mar Racetrack and Fairgrounds September 14–16.

Executive Chef Jason Hotchkiss knows his way around the kitchen, as he comes to Encontro with years of impressive restaurant and hospitality industry experience. In his previous position as director of culinary operations for The Patio Group (The Patio on Goldfinch, The Patio on Lamont, Fireside by The Patio, Saska’s Steak & Seafood), he was solely responsible for overseeing the consistency of quality within their food and beverage program. Chef Jason’s passion for sourcing sustainably caught seafood led him to obtain a Fish Receiver’s license so that he could purchase and receive the freshest catch available for his restaurants.Prior to his role with The Patio Group, Chef Jason held corporate chef positions at both the iconic Cohn Restaurant Group and Whisknladle Hospitality organizations. And before relocating to San Diego, he served as executive chef for the famed Bottega Louie in Los Angeles, where he managed a kitchen staff of 80. During his four-year tenure, the restaurant garnered accolades in numerous publications including “Top 10 New Restaurants” by Los Angeles Magazine and L.A.’s Best Restaurants by Angeleno Magazine. His culinary expertise also gained him personal recognition in Gourmet Magazine in addition to affording him the opportunity to cook at the Epicurean School of Culinary Arts in Los Angeles.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

Executive Chef Jason Hotchkiss knows his way around the kitchen, as he comes to Encontro with years of impressive restaurant and hospitality industry experience. In his previous position as director of culinary operations for The Patio Group (The Patio on Goldfinch, The Patio on Lamont, Fireside by The Patio, Saska’s Steak & Seafood), he was solely responsible for overseeing the consistency of quality within their food and beverage program. Chef Jason’s passion for sourcing sustainably caught seafood led him to obtain a Fish Receiver’s license so that he could purchase and receive the freshest catch available for his restaurants.Prior to his role with The Patio Group, Chef Jason held corporate chef positions at both the iconic Cohn Restaurant Group and Whisknladle Hospitality organizations. And before relocating to San Diego, he served as executive chef for the famed Bottega Louie in Los Angeles, where he managed a kitchen staff of 80. During his four-year tenure, the restaurant garnered accolades in numerous publications including “Top 10 New Restaurants” by Los Angeles Magazine and L.A.’s Best Restaurants by Angeleno Magazine. His culinary expertise also gained him personal recognition in Gourmet Magazine in addition to affording him the opportunity to cook at the Epicurean School of Culinary Arts in Los Angeles.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

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