Podcasts about crossroads kitchen

This episode focuses on two programs that give back to the community, and check in with a couple of celebrity chefs. The entire episode was recorded at the brand-new Blooming Bistro, where young people in recovery are training for careers in and around the hospitality industry. Later, we speak to Monica Garcia about the Love Yourself Foundation's upcoming event at the Beverly Theater, focusing on mental health issues faced by hospitality and entertainment workers. We also catch up with Chef Tal Ronnen, just prior to a celebrity chef collaboration at Crossroads Kitchen, and speak to Masaharu Morimoto at a party to celebrate Season Two of his Roku show "Sushi Masters."  Al and Gemini tell us about recent meals at Bramare, The Cracked Egg, The Palace Station Oyster Bar, Panino Sandwich Shop and Borracha. And Rich brings gifts from France (Translation: blowing out those last few Euros at duty-free before getting on the plane). 

Ignore vegans at your peril!!! Today we discuss the vegan cuisine trend in the hospitality industry. Meredith Marin, CEO of Vegan Hospitality, shares insights on how hotels can boost profitability and enhance sustainability by offering plant-based menu options. Learn about the importance of menu engineering, overcoming guest hesitations, and creating a seamless dining experience for all guests. Key Points: The rise of vegan cuisine as a profitable and sustainable trend in hospitality. How Resorts World in Las Vegas set a precedent with its plant-based restaurant, Crossroads Kitchen. The connection between sustainability and plant-based food, focusing on lower carbon emissions. Strategies for integrating vegan options into existing menus without compromising on taste or guest experience. The importance of training staff to understand and effectively communicate vegan options. How offering plant-based dishes can attract a wider audience, including traditional meat eaters. Overcoming the "veto vote" where one vegan guest influences the choice of dining venue for an entire group. The role of strategic planning in successfully implementing plant-based menus in hotels.

Ignore vegans at your peril!!! Today we discuss the vegan cuisine trend in the hospitality industry. Meredith Marin, CEO of Vegan Hospitality, shares insights on how hotels can boost profitability and enhance sustainability by offering plant-based menu options. Learn about the importance of menu engineering, overcoming guest hesitations, and creating a seamless dining experience for all guests. Key Points: The rise of vegan cuisine as a profitable and sustainable trend in hospitality. How Resorts World in Las Vegas set a precedent with its plant-based restaurant, Crossroads Kitchen. The connection between sustainability and plant-based food, focusing on lower carbon emissions. Strategies for integrating vegan options into existing menus without compromising on taste or guest experience. The importance of training staff to understand and effectively communicate vegan options. How offering plant-based dishes can attract a wider audience, including traditional meat eaters. Overcoming the "veto vote" where one vegan guest influences the choice of dining venue for an entire group. The role of strategic planning in successfully implementing plant-based menus in hotels.

Al and Gem are back at Dom DeMarco's, hosting a mother-daughter social media team. Emmy Kasten is a longtime Vegas writer and lifestyle journalist. Her daughter, Alix, is a TikTok creator, with accounts followed by more than 80,000 people. Her videos show off a store, restaurant or other location in a lightning-fast 13 seconds - and Al is frustrated and amazed by his own inability to come that close. Meanwhile, Gem shares her eating adventures at Oscar's, 00 Pie and Pub, and a tinned fish collaboration dinner at Sparrow + Wolf. Al got all grungy for a 90s event at The Legacy Club, then somehow got into Barry's Prime. Both Al and Gem hit the new brunch at Crossroads Kitchen, and Al talks to the executive chef at the now-open Atomic Golf at The Strat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nearly all startups fail. Often even founders with a successful exit under their belts have stories of entrepreneurial strikeouts prior to or after their home run. But every once in while there's a founder who seems to have the Midas touch who just keeps winning. No, I'm not talking here about Elon Musk. Rather, I'm talking about Yves Potvin. The classically trained chef pioneered the plant-based meat movement, founding Yves Veggie Cuisine in the 1980s, which was acquired for $35 million by natural foods giant Hain Celestial. One successful exit is rare, but Yves went on to then found Gardein, which brought alt-meat to even higher heights and was eventually acquired by Pinnacle Foods for $175 million. Rather than resting on his laurels and retiring into the Alt-Meat Hall of Fame (which if it existed he'd certainly be in it!), today Yves is betting that entrepreneurial lightning will strike a third time. He's just launched a new brand called Konscious Foods which aims to bring fish-free seafood to the masses, starting with sushi and other Japanese delights. Rather than relying on extruded plant protein isolates—the core of Gardein's products, along with most other alt-meats—Konscious is using whole vegetables like tomatoes, carrots, eggplant, and konjac as its core seafood replacers. But Konscious' frozen sushi, poke bowls, and onigiri don't taste like vegetable rolls. Rather, since Konscious acquired the IP of the defunct alt-seafood company Ocean Hugger Foods, the vegetables are prepared in such a way as to give the feel and taste of products like tuna, crab, and so on.  Already they're in Sprouts and Whole Foods (see their frozen sections), and you can even get sushi made at the Whole Foods sushi counter with their fish-free fish product.  In this interview, Yves and I talk about his life, success, struggles along the way, and lessons he's learned during his multi-decade career seeking to replace animals in the food system with healthier, more humane, and more sustainable options.  Discussed in this episode You can see Konscious' products here. Konscious Foods recently raised $26 million in venture capital. Konscious Foods acquired Ocean Hugger Foods' intellectual property. Yves previously founded both Yves Veggie Cuisine (acquired by Hain Celestial) and Gardein (acquired by Pinnacle, and now owned by ConAgra). Yves worked on Gardein with Tal Ronen, who later founded Crossroads Kitchen. Paul saw Quorn's vegan chicken sold at KFC UK at price parity with conventional chicken. Yves recommends reading Shoe Dog, Steve Jobs, and books by Brian Tracy. More about Yves Potvin Yves Potvin has dedicated his culinary career to creating healthy, tasty, convenient foods that can now be found in institutions across North America. In 2017, Yves bought Pacific Institute of Culinary Arts in Vancouver, and he is excited about training the next generation of chefs while infusing nutrition studies, sustainable practices and new technologies into the curriculum. Trained as a classical French chef, Yves successfully built two health-focused food companies. His first, Yves Veggie Cuisine, grew to become the largest refrigerated meat-alternative producer in North America. It was sold to the Hain Celestial Group in 2001. Yves then founded Garden Protein International in 2003 to create a meatless product line called Gardein, which redefined the plant protein category and became a game changer in this fast-growing segment. Gardein received many awards including Better Homes & Gardens' Best New Product Award 2014, Canadian Grand Prix Award (four years in a row), and the National Restaurant Association's 2014 Food and Beverage Innovation Award. Yves is now the founder and president of Konscious Foods, offering consumers with conscious and convenient plant-based seafood. Yves has been recognized for his career achievements, receiving the BC Food Processors Innovation Award in 2014, Mercy for Animals Innovative Business Award 2014, BC Export Award 2014 for Sustainability, and Canada's Top 40 under 40 Award from Financial Post magazine. Yves served on the UBC Faculty of Land and Food Systems Advisory Board from 2007-2018, and on the BC Ministry of Agriculture Board of Advisors.

This week we're talking about our lunch at Crossroads Kitchen in LA. After that, it's a big 'ol oops! We tried two snacks from our kitchen, but it turns out that one of them wasn't vegan! What we will eat and talk about is Breyer's new oat milk vanilla ice cream.SHOW NOTES:- The accidentally NOT vegan snack that we tried and cut out of this episode was Frosted Cherry Pop Tarts. Oops! :(- Taproom Coffee is where we got the matcha lattes.- Here is our episode about Crossroads Kitchen!- News Item: Oatly Vegan Ice Cream to Be Served at 50+ Minor League Baseball Stadiums- Brave Robot vanilla is Dave's vegan vanilla ice cream of choice.- The vegan whipped cream that Becky eats like ice cream sometimes, because she's a goblin, is vegan Truwhip.- Here's Becky's vegan wedge salad recipe, based on one we ate on our previous LA trip.Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.

Jason and Mike talk about their vegan travels out of town.  Jason discusses his memorable meal at the all vegan fine dining Crossroads Kitchen at Resorts World in Las Vegas. 

It's not quite the State of the Union Address or a Donald Trump rally, but Al does spend a lot of time this week on his visit to Nusr-Et, the steakhouse fronted by social media superstar Nusret Gokce, aka 'Salt Bae.' There is a lot to unpack when it comes to a $2,200 Tomahawk. Also, Chef Shawn McClain talks about his new place, Balla Italian Soul inside the Sahara. We also taped the episode inside the gorgeous restaurant. And Rich recounts his hits and misses in New Orleans, and his visit to Crossroads Kitchen. Learn more about your ad choices. Visit megaphone.fm/adchoices

There's an Elvis controversy brewing in Las Vegas. The company that controls Elvis Presley's likeness is ordering Vegas wedding chapels to stop the Elvis themed weddings. Plus, a new topless show called ROUGE opens at The Strat. Hear from the creator about what makes this show different. The Mixtape Tour hits Mandalay Bay. Dayna attended the show which included New Kids on The Block, En Vogue, Salt N Pepa, and Rick Astley. Crossroads Kitchen comes to Resorts World with a plant based menu. The World Series of Poker kicks off on the strip. Plus, it's Pride Month. What's happening in Las Vegas to celebrate the LGBTQ community. Thanks to our sponsor, Targeted Tax Relief. Get a free consultation today! Go to TargedTaxRelief.com for information and to sign up.Support the show

This week I ramble about yet another week in Las Vegas. Seemingly one of my homes away from home, I've probably spent more time in this city than anywhere else in my adult life except for NYC and maybe LA and London - all palces I've actually lived. Went to the opening of the new Crossroads Kitchen, saw a Bill Burr show and got to meet and hang with him backstage, saw my NINTH Jack White show of his current tour, went to my first Vegas rave style ppool party, and hiked over 20 miles in the desert and didnt manage to spot a single Ratlesnake. A boy can dream! As always, if you'd like to support this podcast, please check out https://rocksoffthreads.threadless.com shirts, hoodies, mask etc. Feel free to text me anytime or venmo me at 917.443.7615 (@jake-szufnarowski too on venmo) or pyapal jake@rocksoff.com or check out my socials @JakeRocksOff and send me a message there. And please, above all else, be good to yourselves. And to your friends and loved ones.

Hartglass & De Mattei, Back to Basics It's Two Two Two Two Two Tuesday, 2/22/22. It's also Veguary and National Children's Health Dental Month. Caryn and Gary bring you into the bathroom to discuss recommendations for dental health. They review Le Botaniste restaurant in Manhattan, and the new Crossroads Kitchen coming to Las Vegas.     Links mentioned in the program Veguary! RECIPE – Ginger Turmeric Latte Crossroads Kitchen Le Botaniste Eco-Dent Gentle Floss Julliard Pre college concerts  

This week on the show, we talk about our visit to Daiso and Dave's birthday dinner at Crossroads Kitchen in LA!Episode notes:Daiso is a Japanese dollar store with locations all over the world.Daiso highlights: black scratch-off paper, a toothpaste squeezer, gyoza press, a brushed gold serving spoon, and a toy that barfsWe argued about the difference between tomato sauce and marinara. There is no difference. Thank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com!

It seems that today's diet-based activism centers around plant-based or meat-based diets. While the vegan diet is quite popular in pop culture, certain vegan figures (thatveganteacher on tiktok) have gotten banned off platforms due to their militant activism. On the other hand, there are figures like Mikala Peterson that are championing the all-meat (carnivore diet). Both perspectives have valid points; Katie and Elle decided that the core issues of diet/health centers around refined sugars and artificial additives. Food and diet culture in different countries vary widely. The conventional “American” diet (think pop tarts, sugary cereals, and diner foods) are larger in portion size and have more processed sugar than their European and Asian counterparts. This difference in attitude towards food became more evident as Pixar Animations changed broccoli to bell peppers in their Japanese release of Inside Out. In the American version, the emotions Anger and Disgust reject broccoli; in Japan, this would not make sense since Japanese children actually enjoy broccoli. Supermarkets and food companies have also adapted to the tastes and demands of the current consumer. Oatly stock went public earlier this year, Crossroads Kitchen has created a vegan egg yolk made from yellow tomatoes, and sugar-free, dairy-free, etc-free foods are widely available. Some of the new diet trends center around the exact type of macronutrient that one should be consuming (think carbs vs fats) and the time periods for eating. The keto diet and intermittent fasting are two popular ways of eating that focus on lowering insulin and burning fat. This episode is quite heavy in information, so it ends off on a light note: Katie's review of the new BTS x McDonald's collaboration meal. Links to everything discussed in the podcast: Controversy around thatveganteacher: https://plantbasednews.org/news/social-media/who-is-that-vegan-teacher-and-why-is-she-going-viral-on-tiktok/ Oatly going public: https://www.reuters.com/business/oprah-backed-oatly-seeks-10-billion-valuation-us-ipo-2021-05-11/ Egg from yellow tomatoes!!! https://www.insider.com/these-vegan-eggs-are-made-from-whipped-yellow-tomatoes-2019-12 Artificial sweeteners: https://www.health.harvard.edu/blog/artificial-sweeteners-sugar-free-but-at-what-cost-201207165030 Intermittent fasting: https://www.health.harvard.edu/blog/intermittent-fasting-surprising-update-2018062914156 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

#ChristianPersecution Curt Cizek former USAF Chaplain was removed and chastised by a Lesbian Commander for preaching a sermon on fidelity and fornication and referencing that homosexuality is sin. The major emphasis was that if your going to have sex biblically it needs to be with your husband or wife. #JeffryEpsteinClintonConnection Dylan Howard author Dead Men Tell No Tales: Spies, Lies, and Blackmail. Former Democrat President Bill Clinton reportedly had an “intimate dinner” with accused child sex trafficker Ghislaine Maxwell in 2014, years after she had been accused of procuring minors for alleged child sex trafficker Jeffery Epstein. The dinner happened at Crossroads Kitchen, a high-end vegan restaurant in Los Angeles, according to a report from The Daily Beast, which noted that several other high profile individuals were there after being invited. #Debate Dr Tom Barrett Conservative Truth and www.chosengold.com #DNCDeceptionandLies Rick Manning analysis on the Debate. Here is what Biden refused to do: 1: Condemn ANTIFA 2: Name a single law enforcement group which supports him 3: Admit that there was anything wrong with Hunter Biden's contracts with China, Ukraine and apparently the wife of the Mayor of Moscow. 4: Condemn China in any way shape or form for the release and spread of the Coronavirus. 5: Convince anyone in states that remain shutdown that help is on the way. 6: Dispute his role in oversentencing resulting in locking up tens of thousands of blacks into prison. 7: Condemn the Mayors of Portland, Chicago, Seattle or anywhere else. 8: even mention the rioting on our streets. 9: Defend America 10: Have a single original idea.

NYC native Max Bunzel worked in a variety of service jobs before landing at the lauded vegan bistro Crossroads Kitchen in West Hollywood. One of these gigs was opening Ian Schrager's Gramercy Park Hotel as a bellman, getting handsomely tipped from high profile guests at all hours of the day and night. We discuss the strange, evolving world of LA nightclubs, the food allergy dilemma, and Max's work at Vista Entertainment Solutions. Enjoy!

IT IS EPISODE 70 PEOPLE and we are back from the holiday break with an episode that might help you kick off the new year and your weight loss resolution (if you're into that kind of thing) the right way! We head to one of LA's best Vegan restaurants Crossroads Kitchen and we are joined on this brand new adventure by CJ and Luke, who for some reason decided to leave out their last name. So sit back, relax, and take a listen to find out how Michael and Eric reacted to some high quality vegan cuisine. (For Eric, his first time.) BE A TENDER FRIEND! SUBSCRIBE. SHARE. LIKE. INSTAGRAM: @tenderfriendspod TWITTER: @tenderfriends www.facebook.com/tenderfriends Email: friends.tender@gmail.com Tell us where we should go next and don't forget to leave us a review on iTunes and Spotify!

Dr. Kahn pays a visit to Crossroads Kitchen, a premier vegan destination in Los Angeles and discusses two books with so much wisdom born of personal experiences by JD Roth, executive producer of The Biggest Loser and Presto by Penn Jillette, comedian and magician. What can you learn from the most experienced coach of the super obese and a man that lost over 100 pounds fast and sustained? A lot. And a quick review of The Longevity Diet and Valter Longo, Ph.D. student for life on this edition of Heart Doc VIP on Empower Radio.

Chef Guy is the founder, owner, and creative force behind NYC's vegan sushi spot, Beyond Sushi. Beyond Sushi is also one of my personal favorites, so I was crazy excited to have him on the podcast to unpack his life story and pick his brain.  We talk about his upbringing in Israel, his experience running his father's catering business, how he built Beyond Sushi, what it's like to be a chef, and more.  BEYOND SUSHI SOCIAL LINKS:  IG: @beyondsushinyc Twitter: @beyondsushi FB: www.facebook.com/BeyondSushi/ WEBSITE: beyondsushinyc.com/ Intro/outro music by Ellis Delta: soundcloud.com/ellisdelta Transition music: スタートアップ国 ｓｔａｒｔｕｐ　ｎａｔｉｏｎ by Anonymous420 Follow me on Instagram: @runningvegannyc Tweet at me: @wildmanna Email me: runningvegannyc@gmail.com Read my blog: runningvegannyc.com/ SHOW NOTES: People/places/things mentioned in episode Institute of Culinary Education (ICE): www.ice.edu/careerinfo/ NEW Beyond Sushi location coming to 70 Pine St: ny.eater.com/2017/6/5/ Beyond Sushi Herald Square location: www.yelp.com/biz/beyond-sushi-herald-square-new-york Learn more about Glatt kosher:  www.myjewishlearning.com/article/glatt-kosher/  www.chabad.org/library/ Nix: www.nixny.com/ Crossroads Kitchen: www.crossroadskitchen.com/ 

“Dreams don't work unless you do.”Travis BarkerDubbed one of the “100 Greatest Drummers of All Time” by Rolling Stone, Travis Barker rose from blue collar roots to become one of the world's most talented, prolific and hard working rock stars — a multi-hyphenate musician-producer-entrepreneur who initially made his mark as the drummer for Blink-182, the influential, multi-platinum punk-rock band that earned it's very first Grammy nomination this week for it's latest release, California.Today, Travis is celebrated for his unique percussive acumen; a rare ability to collaborate with a diversity of musical giants — people like Eminem, Lil Wayne, Slash, Mary J. Blige, RZA, Tom Morello and Steve Aoki — across a swath of genres that reach past rock to country, jazz, hip hop and everything in between.Extending his entrepreneurial flair beyond music, Travis is also the founder of accessory/apparel company Famous Stars and Straps as well as LaSalle Records and is an investor in a variety of ventures including Crossroads Kitchen – one of Los Angeles' best restaurants and perhaps the most acclaimed vegan restaurant in the world.Travis bares his soul in Can I Say: Living Large, Cheating Death, and Drums, Drums, Drums* — a deeply personal and brutally honest memoir chronicling the highlights and lowlights of the renowned drummer’s art and life, including the harrowing plane crash that nearly killed him and his traumatic road to recovery. Ultimately, it's a book about personal survival. Constant reinvention. Musical salvation. And fatherhood.Travis Barker is a great rock star. But behind the tattoos, sold out arenas and dope rides lives a quiet, soulful artist with a prodigious work ethic. A sober consciousness birthed from pain. Etched from hardship, Travis Barker has survived some serious shit. But it's our wounds that make us human. And it's that humanity that interests me the most.This is a conversation about a remarkable life. The pivotal moments that forged it. The premonitions that foretold it. The intuitions that directed it. The humanity behind it. And the heart that animates it.Open, humble and present, I absolutely loved spending time with Travis. I sincerely hope you enjoy the first of what I hope will be many future exchanges.Peace + Plants,Listen & Subscribe on iTunes | Soundcloud | Stitcher | GooglePlayCheck out Julie’s podcast divine throughlineThanks to this week’s sponsor:StrideHealth: The first health insurance recommendation engine tuned & tailored to the life of the individual. Find the perfect health plan for you—go to stridehealth.com/roll and save over $400 for the year. It's easy coverage in 10 minutes or less, See acast.com/privacy for privacy and opt-out information.

Today I sit down with Andy Levitt, the founder and CEO of The Purple Carrot. Founded in 2014, The Purple Carrott is a plant-based meal kit that Andy started after seeing the lack of a plant-based meal kit being offered by the current players in the national meal kit space(Plated, Blue Apron, Hello Fresh). Purple Carrot ships its subscribers all of the raw ingredients they need to cook two to three dinners every week with recipes developed by chefs with a focus on different flavors and ethnicities.    In this episode, Andy shares amongst other things:                 The process they go through for introducing new recipes                 How they went from a family meal plan focus to a two person meal plan focus                 The logistics issues with starting a subscription meal kit service                 How they’re able to manage their food inventory to minimize waste                 What is most important when starting a subscription based company                 The importance of getting comfortable being uncomfortable                     Links from this episode:                 Forks over Knives                 Seth Godin                 Washington Post: Meat is bad                 Vedge                 Crossroads Kitchen                 Alta Strada                 Hugh Macleod                 Purple Cow                 Linchpin                 Leanbox                 Purple Carrot on Twitter   If you liked this episode: Follow the podcast on Twitter Subscribe on iTunes or your podcast app and write a review Get in touch with feedback, ideas, or to say hi: nic {AT} startupbostonpodcast [DOT] com Music by: Broke For Free

A lunchtime interview with vegan chef Leslie Durso at Crossroads Kitchen in Los Angeles. Keep in touch via Instagram, Twitter, and Facebook @mslynnchen. xo Lynn