Podcast appearances and mentions of Dale Talde

On this week's episode of The Aimless Cook Podcast, I want to share with you 5 of the most impactful cookbooks on my life. Cookbooks are not only collections of recipes, but also provide so much in terms of insight and perspective on the chefs that created them. In the case of the books I cover this week, they are memoirs that inspired me and helped guide me to where I am today. I hope that you enjoy this week's episode. Please rate us. It would help a lot, and I appreciate your continued love and support. Peace!Mission Street Food: Recipes And Ideas From An Inprobable Restaurant by Anthony Myint and Karen Leibovitz: https://a.co/d/aeyvrZvMomofuku by David Chang and Peter Meehan: https://a.co/d/6Qb2ukKIvan Ramen by Ivan Orkin and Chris Ying: https://a.co/d/1hRV3EqAsian American: Proudly Inauthentic Recipes From The Philippines To Brooklyn by Dale Talde and JJ Goode: https://a.co/d/cN3a3SzLet's Cook Japanese Food: Everyday Recipes For Home Cooking by Amy Kaneko: https://a.co/d/7VueDlz Hosted on Acast. See acast.com/privacy for more information.

"Top Chef" fan favorite, cookbook author, restaurateur, and host of "All Up in My Grill," Dale Talde, joins Tyler and Wells for a scrumptiously good time.   The chef shares some mouth-watering Filipino recipes, including how he prepares roast pig, the ingredients for a perfect bbq sauce, to lumpia 101. Dale and Tyler also share their perfect rice recipes, but the gents have differing views on the water-to-rice ratio.  Plus, Tyler's restaurant, Miller and Lux, is racking up more accolades. To celebrate, Tyler shares the recipe for their famous burger, named one of the five best in all of California! See omnystudio.com/listener for privacy information.

Dale Talde is the host of All Up In My Grill on the Tastemade streaming channel. No stranger to television, Dale is a three-time chef-testant and a familiar face on Top Chef and has also competed & served as a judge on Chopped, Iron Chef America, Knife Flight, and Beat Bobby Flay. Off screen, Dale is the restaurateur behind former restaurants TALDE, Massoni, and Rice & Gold. After launching Food Crush Hospitality with his life partner Agnes Chung, he opened his first concept restaurant, Goosefeather, in Westchester County, NY, which pays tribute to the cuisine of Hong Kong. In this episode, we chat about the 3rd season of All Up in My Grill, harnessing Filipino flavors in his cooking, and hands-on tips for better grilling. Tune in to All Up in My Grill on the Tastemade streaming channel. Learn more about Dale at https://foodcrushhospitality.com Follow Dale on Instagram: @daletalde Podcast Show Notes: https://kitchenconfidante.com/all-up-in-my-grill-with-dale-talde

The proud son of Filipino immigrants, Dale Talde grew up immersed in his family's cultural heritage, while also enjoying the life of a typical American kid. Dale is the chef and owner of Goosefeather, a signature restaurant located in Tarrytown, outside New York City. He's also the host of Tastemade's “All Up in My Grill,” and he appeared as a three-time cheftestant and judge on Bravo's Emmy Award–winning culinary show Top Chef. On this episode we talk to Dale about his life in and out of the kitchen, his Chicago upbringing, and what makes a great food TV competitor.MORE FROM DALE TALDE:Dale Talde goes from “Top Chef” to Pot Chef [Sun Times]Talde Grilling Tips [Uproxx]Buy: Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn

Welcome to Season 3, Episode 25. As huge fans of Top Chef, we were so over the moon excited to get a chance to interview Top Chef 19 winner Buddha Lo last season. This is an ICYMI Encore Episode of that conversation. As many people know, he was recently on Top Chef Season 20, World All-Stars. We won't spoil it for you, but just know that Buddha brought his consistently beautiful, delicious, and refined creations to the new season… a fitting way to send off Padma Lakshmi, the amazing host of the show who is stepping away. In this previous conversation, we talked about his preparation for Top Chef, his dedication to family, how he and his wife Rebekah support each other, his hopes for the future of fine dining, and so much more. We even talked a little about how previous Top Chef contestants like Dale Talde are harder judges. For previous episodes and information, please visit our site at https://asianamericanhistory101.libsyn.com or social media links at http://castpie.com/AAHistory101. If you have any questions, comments or suggestions, email us at info@aahistory101.com.

Host Peter J. Kim will get into sinigang, adobo, lechon, and all that good stuff, but we'll also explore the interplay of names, language, menus, and the immigrant experience with chef and author Dale Talde, filmmaker and educator Evelyn Obamos, and hip-hop artist Ruby Ibarra, whose bangin' album Circa91 will be the soundtrack to this episode. For bonus tracks from Filipino and Filipino-American artists, check out Counterjam on Spotify.

With more than two decades in the game, Chef Dale Talde has cemented his top position amongst other prestigious developers, hoteliers and notable chefs building his own culinary media brand alongside multiple brick & mortars.His business first expanded beyond hospitality when he was cast and competed in the early days of @bravotopchef - returning as a competitor three times before transcending that role into guest judge on multiple series before eventually landing his role as chef and host on his very own daytime series. In this episode, Dale breaks down the behind-the-scenes ways he took on each of these roles, both the struggles and successes, and what is necessary to evolve with a continuously changing culinary media landscape.Our Theme music is "Blippy Trance" by Kevin MacLeod; Licensed under Creative Commons: By Attribution 3.0 LicenseThe Culinary Call Sheet is powered by Simplecast. 

Welcome to Season 2, Episode 41! As huge fans of Top Chef, we were so over the moon excited to get a chance to interview Top Chef 19 winner Buddha Lo. He is the sixth Top Chef winner of Asian Pacific Islander descent, but Buddha did it in a unique way. Originally hailing from Australia, Buddha went to Houston having prepared for the competition like no other contestant before him, and it showed. His creations were consistently beautiful, delicious, and refined. In our conversation, we talk about his preparation for Top Chef, his dedication to family, how he and his wife Rebekah support each other, his hopes for the future of fine dining, and so much more. We even talk a little about how previous Top Chef contestants like Dale Talde are harder judges. Skilled, confident, and yet still so down-to-earth, Buddha's work can be found at Marky's Caviar on Madison Ave and Huso. For previous episodes and information, please visit our site at https://asianamericanhistory101.libsyn.com or social media links at http://castpie.com/AAHistory101. If you have any questions, comments or suggestions, email us at info@aahistory101.com.

This week we are not reviewing an episode of Top Chef. Instead we are reviewing our trip to Dale Talde's restaurant - Goosefeather! Spoiler alert... we loved it! We'll be back to talking Top Chef next week, but for now please enjoy us talking about food and if you get the chance to sit it out or dance, we hope you go to Goosefeather. ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray.  Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/jeffrayfilms/

Recorded live at The Greene Space at WNYC! Sponsored by UBS. In celebration of AAPI Heritage Month, Jeff and Phil welcome chef Dale Talde, food personality Agnes Chung Talde and writer Frankie Huang to talk about the rise of Asian American food culture. Part 1 of the in-studio “RISE Conversations” inspired by RISE: A Pop History of Asian America from the Nineties to Now. Produced with the generous support of UBS.

Welcome to Season 2, Episode 33! On June 30, 1946, about 76 years ago, the United States began nuclear weapons testing in the Pacific Islands. The approximately 20 years of testing was predominantly executed in the Marshall Islands around Bikini Atoll and Enewetak Atoll. U.S. researchers, military, and government contaminated the islands and many of its residents with dangerous levels of radiation. The islands still suffer from long-term impacts from radioactive contamination, and they have never been fully compensated for losses or illness. Not sure about long-term impacts of radiation? Then we recommend listening to our conversation with Professor Naoko Wake from S01E37, we discuss her book American Survivors: Trans-Pacific Memories of Hiroshima and Nagasaki. To begin the episode, we talk about some of the recent noteworthy conversations we've been having with guests. To be clear, we feel that all our interviews are noteworthy in different ways. We're just happy to be able to share these conversations with listeners! These amazing guests are impacting politics, media, food, education, small businesses, and more. Some of the ones we reflect on are conversations with Yvonne Chapman, Wendy Mink & Judy Tzu-Chun Wu, Sheldon Simeon, and Dale Talde. We close out the episode with a segment of What Are We Listening To? This episode we talk about new work by The Bruce Lee Band, Rina Sawayama, and Sarah Kinsley. For previous episodes and information, please visit our site at https://asianamericanhistory101.libsyn.com or social media links at http://castpie.com/AAHistory101. If you have any questions, comments or suggestions, email us at info@aahistory101.com. Segments 00:25 Reflecting on Recent Interviews 05:38 The History of Bomb Testing in the Pacific Islands 33:51 What Are We Listening To? The Bruce Lee Band, Rina Sawayama, Sarah Kinsley

Our good friend, Dale Talde, joins us this week to chat about his new season of “All Up in my Grill” on Tastemade.  He shares some of his grilling tips, what he loved about coming back for season two and what he plays while he works the flames.  Then we dig into the archives for a live performance from Gurus, a big multimedia project from Brooklyn.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Welcome to Season 2, Episode 32! We've admired Chef Dale Talde and his work for years. He's a proud Filipino American who is the chef/owner of the restaurant  Goosefeather and Food Crush Hospitality with his wife Agnes. He's also a deep thinker who believes in more representation and mainstream normalization of Asian Pacific Islanders and our cuisine. He's the author of the cookbook Asian-American: Proudly Inauthentic Recipes From The Philippines To Brooklyn which is an amazing blend of great food, Asian American history, and personal stories. At Goosefeather, he pays homage to Hong Kong style Chinese food and other Asian cuisines with his own multicultural twist that can only come from an Asian American raised in the U.S. Most recently he was nominated for the 2022 James Beard award for best chef in New York. We had a chance to sit down with Dale and talk about his career, his honest opinion about the Eurocentric focus of the culinary world, his struggles in life and with Asian American identity, his hopes for the future, and more. For previous episodes and information, please visit our site at https://asianamericanhistory101.libsyn.com or social media links at http://castpie.com/AAHistory101. If you have any questions, comments or suggestions, email us at info@aahistory101.com.

Welcome to the party, Dale! That's right you little pod chef babies... we got a big time guest in the oven this week (is that a fun way to say this?) Top Chef contestant/judge Dale Talde is hanging out with us today! Dale was very generous with his time, he was an excellent guest, and is now our best friend and honorary amigo numero cinco! Our interview with Dale is about an hour long and then our recap starts at 56:35. Dale let us know he still loves watching Top Chef, roasts Jamal's food, and invites us to be VIPs at his restaurant, Goosefeather. And then he leaves and we talk about Top Chef Season 19, Episode 9 - "Freedmen's Town". All of that and nothing else until you remove this curse on this week's POD CHEF! ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan Jackson. The Pod Chef theme song was produced and performed by Jeff Ray.  Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Follow along with our Top Chef Fantasy game - https://docs.google.com/spreadsheets/d/1qaN-uuHW8OfK4INdqkCG_dWZlBOMZr_7ur1sUlPM7zg/edit?usp=sharing For more music from Jeff Ray who produced our theme, check out his IG - https://www.instagram.com/pifftannen/

“You don't like my vaccine policy. OK, go fuck yourself.” How chef and TV star Dale Talde changed his restaurant's pay structure (I hadn't heard of this before) and why he doesn't do take-out. And who goes out for lunch on Valentine's Day. Listen to Smart Mouth: iTunes • Google Podcasts • Stitcher • Spotify • RadioPublic • TuneIn • Libsyn Check out all our episodes so far here. If you like, pledge a buck or two on Patreon. Smart Mouth newsletter Smart Mouth IG Useful Smart Mouth merch! Use code shipshiphooray! for free shipping. Music: La Roux - Bulletproof  Check out: Gayest Episode Ever

Carmina and Patch embark on a business trip to learn more about just a few of the many inspiring Filipino entrepreneurs making waves in the global market. Join their exploration of these individuals' journeys to success! You can now get JeepneyTrip merchandise by clicking here!Thanks to JeepneyTrip's sponsor, SOLEPACK. Go to thesolepack.com and enter JEEPNEYTRIP10 at checkout for a 10% discount. For additional reading:  Where in the world is Dado Banatao? | Philstar.com, Loida Nicolas Lewis, Loida Lewis, Fil-Am lawyer, business icon, philanthropist, human rights advocate, Furne One – Everything Cebu, Who Is Fashion Designer Michael Cinco, Josie Natori - Forbes, Monique Lhuillier | Fashion Designer Biography (famousfashiondesigners.org), Memories of Philippine Kitchens, 25 years after: Amy Besa & Romy Dorotan on the pains and glory of being New York restaurateurs, Dale Talde, Chef Alvin Cailan, and Auro Chocolate.View these to learn more: Dado Banatao: Success Story of Filipino inventor and tech innovator, A Farmer's Son, Sheila Lirio Marcelo, Founder & CEO of Care.com | MAKERS, and The Burger Show.  Visit https://jeepneytrip.buzzsprout.com or email at jeepneytrip@gmail.com. See https://www.buzzsprout.com/privacy for Privacy Policy. 

Welcome to Episode 55! Ready for another episode on one of our favorite subjects? That's right, it's food time again! Today we talk about the history of Filipino food, one of the most unique foods around for its embrace of a variety of cultural cuisines that have influenced the ingredients and flavors over the centuries in the Philippines. From traders to colonialism, there are many influences to what's considered traditional Filipino cuisine. We close the episode with another segment of Say What? This time we take on the term “Shanghai'd” or “Shanghaing.” Where did this weird and racist term come from? How is it still used today? If you want to follow some amazing Filipino chefs, check out Melissa Miranda, Dale Talde, and Jordan Andino just as a start. To learn more, please visit our site at https://asianamericanhistory101.libsyn.com or https://linktr.ee/AAHistory101 for social media. If you have any questions, comments or suggestions, email us at info@1882media.com. Segments 00:26 Reminiscing on Filipino Food  06:37 The History of Filipino Food 21:57 Say What? To Shanghai

Host Peter J. Kim will get into sinigang, adobo, lechon, and all that good stuff, but we'll also explore the interplay of names, language, menus, and the immigrant experience with chef and author Dale Talde, filmmaker and educator Evelyn Obamos, and hip-hop artist Ruby Ibarra, whose bangin' album Circa91 will be the soundtrack to this episode. For bonus tracks from Filipino and Filipino-American artists, check out Counterjam on Spotify.

Scott McDonald is a professional chef, chopped champion, and loving husband. After graduating from the Culinary Institute of America, Scott spent time in Chengdu, China learning under 12 different chefs. His career began as Sous Chef at Drew Neirpoirent and Robert De Niro's Tribeca Grill. With Michellein Stars in his eyes he went on to Oceana in Rockefeller Center as the Chef de Partie. His career expanded when he started working with David Massoni and Dale Talde to help open Talde JC and Carroni Provisions. Scott went on to help the restaurant group develop 10 restaurants over the past five years in many different locations like South Beach, West Palm Beach, Manhattan and Brooklyn. He currently spends his time as Sous Chef at The Fox and Falcon in South Orange, New Jersey. You can also catch his recent appearance on Beat Bobby Flay. Scott continues to push the culinary industry forward by engaging in thoughtful conversations about local and sustainable food, mental health of restaurant workers, and work life balance. You can follow Scott's culinary journey on Instagram and Twitter @chefskotmcd --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/thewrongadvicepod/support

Popular chef Byron Gomez chats with Brad about his culinary journey and life inside the Top Chef Portland bubble, while Top Chef all-star judge Dale Talde shares his thoughts on a conflict-free season of the hit show with Cristine, who also talks summer camp with Multi-platinum singer/songwriter Andy Grammer.Privacy Policy and California Privacy Notice.

In this third chapter of our special documentary series “86'd: How A Global Pandemic Rocked The World's Culinary Capital,” Rob Petrone discusses the anger so many in the industry were feeling this time last year, and how much of that anger centered around inequality. (Interviews are time capsules, recorded at various points between April of 2020 and July of 2020.) Plus, Rob makes a big announcement about the documentary.Thanks to (in order of appearance) Ellen Sledge of Penny Lick Ice Cream; Jerry DeJesus of North End Tavern; Joanna Prisco of The Good Witch Coffee Bar; Dale Talde of Goosefeather; Chip Wade of Union Square Hospitality Group; and Wilson Tang of Nom Wah Tea Parlor.For chapter one of 86'd (Ground Zero): https://podcasts.apple.com/us/podcast/chapter-1-ground-zero-86d-how-global-pandemic-rocked/id1497368408?i=1000512379270For chapter two of 86'd (Adapt & Pivot): https://podcasts.apple.com/us/podcast/chapter-2-adapt-pivot-86d-how-global-pandemic-rocked/id1497368408?i=1000518031134

Today, Haley, Curt, & LaTonya are joined by Survivor's Roark Luskin to recap episode 9 of Top Chef Portland, Portland-ia, where special guests Fred Armisen and Carrie Brownstein task the chefs with creating a dish using hipster ingredients. For their Elimination Challenge, the chefs create a recipe fit for the home cook. All-Star alumni Dale Talde and Richard Blais join the judges’ table. The post Top Chef Portland | Episode 9 Recap appeared first on RobHasAwebsite.com.

Today, Haley, Curt, & LaTonya are joined by Survivor's Roark Luskin to recap episode 9 of Top Chef Portland, Portland-ia, where special guests Fred Armisen and Carrie Brownstein task the chefs with creating a dish using hipster ingredients. For their Elimination Challenge, the chefs create a recipe fit for the home cook. All-Star alumni Dale Talde and Richard Blais join the judges’ table. The post Top Chef Portland | Episode 9 Recap appeared first on RobHasAwebsite.com.

Budgie Montoya was born in the Philippines but grew up in Sydney. And it wasn't until moving to London he set his sights on being a chef. His first kitchen job was at Dean Street Townhouse in Soho. After a few years of cooking Filipino food for supper clubs and pop-ups, he opened Sarap Baon in Brixton Village Market. 'Baon' loosely means takeaway and is inspired by the street food and food-court culture of South East Asia. Budgie's cooking is heavily influenced by his memories of the Philippines, his mothers cooking and the cookbooks we spoke about. Memories of Philippine Kitchens by Amy Besa and Romy DorotanI Am a Filipino: And This Is How We Cook by Miguel Trinidad and Nicole PonsecaAsian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn by Dale Talde and J. J. GoodeFollow Budgie Montoya on Instagram: @budgie_montoya Follow on Instagram: @sarap_baonFollow Will Stewart on Instagram: @willstewieFollow on Instagram: @acookslibrary Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

In this second chapter of our special documentary series “86’d: How A Global Pandemic Rocked The World’s Culinary Capital,” Rob Petrone discusses with various New York restaurateurs and others connected to the restaurant world the main theme of this time last year: adapting to a new normal and pivoting to whatever they needed to do to survive. (Interviews are time capsules, recorded at various points between March of 2020 and June of 2020.)Thanks to (in order of appearance) Allison Buckingham of Perelandra Natural Foods; Dale Talde of Goosefeather Restaurant; Andy Nusser of Casa Mono; Joanna Prisco of The Good Witch Coffee Bar; Wilson Tang of Nom Wah; Sheena Garcia of Mariachi Mexico; Bruce Botchman of White Plains Linen; Mimi Edleman of I & Me Farm; Eric Korn of Monteverde at Oldstone; Christian Petroni; and Marc Glosserman of Hill Country Barbecue Market.For chapter one of 86’d (Ground Zero): https://podcasts.apple.com/us/podcast/chapter-1-ground-zero-86d-how-global-pandemic-rocked/id1497368408?i=1000512379270If you liked what you heard, please subscribe to and rate Hot Takes on a Plate.

On today's episode of All in the Industry®, Shari Bayer's guests are Chef-Owner Chris Cipollone and Owner-Operator John Winterman of Francie, a neighborhood brasserie in South Williamsburg, Brooklyn, and the first independent collaboration between the two, which opened in December 2020.  Chris was formerly the Executive Chef at the Michelin-starred Piora in NYC, a uniquely modern American restaurant with Italian, French, and Korean influences, which earned two stars from the New York Times. Prior, he was the Executive Chef of Michael Tusk’s Cotogna in San Francisco, one of the most highly rated and longtime staple restaurants in the city. John was the managing partner at the James Beard Award-winning Michelin-starred Batard, and built his expertise of +20 years of restaurant management and hospitality at celebrated restaurants such as Charlie Trotter, Gary Danko, and Restaurant Daniel. Prior to Batard, he was the Maître d'hôtel at Restaurant Daniel and Café Boulud. Today's show also features Shari's PR tip to stay the course; Speed Round; Industry News discussion on the Independent Restaurant Coalition (IRC) with a SPECIAL ANNOUNCEMENT about All in the Industry's new merch, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from the hat sales (less shipping/handling) will be donated to the IRC to help with their continued efforts. *Go to allintheindustry.com/merch to get your AITI swag today!* And, we close out the show with Shari's Solo Dining takeout experience at Dale Talde's Goosefeather at The King Mansion at the Tarrytown House Estate, Tarrytown. 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!Image courtesy of Melissa Hom.All in the Industry is Powered by Simplecast.  

In this first installment of 86’d: How A Global Pandemic Rocked The World’s Culinary Capital, Rob Petrone takes us back to the beginning of COVID-19 in New York -- and how the restaurant industry was responding in those early days last March. Take a trip to “Ground Zero,” New Rochelle, to see how one restaurant in the containment zone -- Jerry DeJesus’s North End Tavern -- fared before the government-mandated shutdown.Meet a mom-and-pop ice cream shop owner, Ellen Sledge of Penny Lick Ice Cream Co., who believed she had the virus.Go to Chinatown to learn how the virus impacted businesses -- and life -- there before the rest of New York through the eyes of Wilson Tang of Nom Wah Tea Parlor.Visit with one restaurant industry leader, Chip Wade of Union Square Hospitality Group, grappling with safety concerns.And hear from a celebrity chef, Dale Talde, whose Goosefeather restaurant hasn’t even been open a year as he grapples with what feels like “nuclear warfare.”Rob also speaks with The New Yorker staff writer Helen Rosner about the events of last March -- where we were and what we’ve learned.

We’re excited to have chef and restaurateur Dale Talde back on the show. We’ve followed Dale’s career for many years, and he was one of the very first contributors to our book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. He stops by to talk about Goosefeather, his critically acclaimed modern Chinese restaurant in Tarrytown, NY, and shares what it’s like returning to the show Top Chef once again for its upcoming 18th season.Musically, we dig through our archives and revisit a July 2016 hang with Philadelphia’s OddKidOut. At the time he was just 20 years-old, and was co-creator of FACT Magazine's #FACTInstaBeats Instagram series. OddKidOut’s brand new single, “Moon Walk,” is out now. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists tooa. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

Snacky Tunes: Music is the Main IngredientBy Darin and Greg Bresnitz with Khuong Phan Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table, talking to cookbook authors.Darin Bresnitz: Hello, I'm Darin Bresnitz. I'm the cohost and coauthor of Snacky Tunes: Music is the Main Ingredient, which is our new book that I did with my brother, Greg and our business partner Khuong Phan. Now it is a perfect gift for the holidays. And if you have kids, you will look like the coolest parent in the room.Suzy Chase: Darin, I've known you, I think since like 2004 or five, when you used to play squash on and off with my husband, Bob, and now you're married and expecting your second child. I can't believe it. Time flies.Darin Bresnitz: I mean, it's pretty wild. I remember when you used to DJ at Trophy Bar. Oh my gosh. Back in the day, what a great spot.Suzy Chase: And then around 2007, you developed TV's first music and cooking show called Dinner with the Band an award-winning series. You and your brother, Greg are legit OG food media guys. So then in 2009, you went on to create Snacky Tunes, the first food and music radio show and you just mentioned Trophy Bar. I feel like we've kind of led parallel lives. Cause I had my soul music podcast that started in 2005. I had my DJ residency at Trophy Bar in 2010. That's when Brooklyn was the epicenter of the food and music explosion and all while I was creating this cookbook podcast. So I'd love to hear about your evolution in Brooklyn, from Dinner with the Band and your podcast and now the book with some stops along the way at Refinery29 and Tastemade.Darin Bresnitz: Oh man. Well, you know, I'll go back to 2001. When I was at school at Boston University and I gotten into television and I opened up the phone book to find myself an internship and the only show listed was The Phantom Gourmet and it was a restaurant review show on NECN, which was their local like a New York 1, but for all of New England and I called them and we chatted and that was my first foray into food and you know, this is like I said, 2001 and so explaining to people that I was working in food TV or working in food media, some people just raised their eyebrows, politely. Some people needed a larger explanation, but you know, from back then, I just really felt that that was really, where the greatest stories lied with greatest people lived, I felt that this was the path for me to really explore the world and I really haven't taken my eyes off the prize. You know, I really have never stepped completely out of the food media world. As you mentioned, I spent a little time at Refinery29, but even there, I was always bringing food into the events that I was doing there, but we were still doing Snacky Tunes, the radio show. We were still doing our barbecue blowouts in Williamsburg, where we had high-end chefs come to Williamsburg and pair them with a DJ. You know, it was always just traipsing along in the different types of media forms and in college when I had the idea for dinner with the band, I thought that if I was going to get into this business that I didn't want to ever just work on other people's show that the whole idea was to create your own thing, which I had taken from a lot of the DIY basement sort of punk rock shows that we were going to as kids, whereas you didn't need anyone's permission. You just went out and you built something and it was yours. And some people came, most people didn't, but at least you made something. And so that building of the show, building of Dinner with the Band in the late aughts is what was sort of the backbone for the first part of my career in TV. And then that ultimately went away and around that time, 2009, when we were sort of making the show and it was also sort of ending is when we started, Snacky Tunes, which Greg and I started at Heritage Radio Network, which was an absolute blast. You know you couldn't get more epicenter right? In the back of Roberta's 2009. I mean that's it. We were just in the heart of it and you could feel it was special at the time. You know, you could really just feel the ground shifting and you could see what was happening, post recession and all the new food ideas, you know, Roy Choi's Kogi Truck coming out of LA and the national, international effect that was having on restaurants and what could be considered a restaurant or a food truck and the accessibility where you didn't need to be in Manhattan or even Williamsburg, you could just be out anywhere and that was what Roberta's was teaching us and stuff. It was just great to be at the center of it. And then, five, six years later, 2015, I just felt the winds shifting for me a little bit and came out to LA and have been lucky enough to be part of the food movement that's happening out here. You know, I would argue that LA is one of, if not the most exciting food cities in the last few years, obviously the pandemic upended not just LA, but a lot of places, especially as we head into a second shutdown right now, but you know, I've been happy enough to be at Tastemade overseeing a lot of our original series for the networks. I just found in my lane early on. I think that's the best way to really describe it is that I found my lane and my lane was food and I never wavered. And there was a lot of setbacks and it's easy when you say the highlights like this to be like, Oh yeah, I went from this and that. And that, the other thing, you know, there was also bankruptcy and taxes owed and ideas not getting picked up and hunting for jobs and being freelance. But at the end of the day, I just never wavered. And food has just sort of been my guiding light, my North star, and I've loved all the food people I've met and all the chefs and the stories that have gotten told, and we've gotten to eat and where it's taken me all over the world and how I met my wife and how we're raising our family and just, it always comes back to food.Suzy Chase: I honestly, think you made that lane and you made it a really hip lane.Darin Bresnitz: I don't know if I would claim to say that I made it, you know, I think that I was happy to be in that lane with some people and I'm happy to be considered when anyone does that I'm a part of that. What I love about my role in this is, and this is where the weird thing is about being on the podcast and having the book is that we're not really front and center. You know, Greg and I have really worked to make the show as a platform for other chefs. And when I go back and listen to my interviews over the last decade or so, what I personally have worked to have done is taken myself out of the show as much as possible. It really is like a setup, a question, and then get out of the way. So, you know, it's doing this media talking about the book, which I so happy that we got to do and to curate and be a part of in many ways. It's like, you know, we wrote the intro and then we got out of the way and we let the chefs tell their stories.Suzy Chase: Okay. So will you sing your Snacky Tunes jingle with me?Darin Bresnitz: Oh man. Uh, let's see. Can I tell you the story about it before we sing it?Suzy Chase: Yesss!!Darin Bresnitz: So we were deejaying at the time and we didn't have a theme song and we're like, okay, we should have a theme song. And the original idea was to have different people. Cause we were having all these bands on and uh, you know, we had all these different musicians that were in our lives at the time and we're like, okay, we'll have people do different theme songs, like one every season or something like that. And then, uh, we were touring with Ricky Reed, AKA wallpaper, AKA Lizzo's producer. And we said, Hey man, can you make a theme song for us? And he was like, yeah, no problem. And then he sent over the theme song that is still the theme song today. And we heard it. And the reason why it's still the theme song is because he nailed it. He wrote the lyrics, he'd wrote the music, he sent everything and it was just like, okay, we're done. And that's, that's it. But yes, you know, tried to remember.Suzy Chase: All right, here we go.Suzy Chase: We talk about food we talk about music with musical dudes, finger on pulse, Snacky Tunes!Darin Bresnitz: Then it has like the NBC ring out like bomb, bomb, bomb. But no, it was great. It was like, Oh my God, uh, you nailed it. We don't need to ask anyone. And then Freelance Whales who was really the first live band that we had on that changed everything. Greg had found them busking in Brooklyn and they came in live and played a five song set. And that was really what changed the way that we did the show. We switched from DJ's to live bands somewhere on one of the episodes they were on they did a cover of, of it which is, you know, you have to dig up in the archive.Suzy Chase: I have to find that. So you and Greg wrote in the book, one of the most important ways people define themselves is by how they connect both to themselves and to the world at large, for us and many of the chefs who have appeared on our podcast, Snacky Tunes, those connections have been expressed by their lifelong intertwined relationships with food and music. I think the only way you could do that podcast and this book is to also have a deep connection to food and music. Can you talk a little bit about your personal connection?Darin Bresnitz: We grew up surrounded by food and music, both aware and unaware of how unique it was to our family. You know, our grandparents on my dad's side were Auschwitz survivors. My grandparents on my mother's side from Poland, for your Russia, a DP camp in Italy came to Brooklyn. And so in many ways we were second generation American Canadians. Our dad's parents wound up in Canada and a lot of the food we grew up eating was a harken back to this old European Eastern style of cooking, you know Hungarian on my grandmother's side and my dad's side and, and Polish on my grandmother's side. And so the idea of us eating food from scratch, being cooked from the kitchen, my mom carried on the tradition as well was just second nature to us, you know, and taking it for granted is maybe a weird way to say it, but just being unaware, that, that wasn't how everyone ate like we didn't eat fast food. We rarely went out to restaurants, not in a bad way. We just, you know, we're always cooking at home. And if we did go out to eat, it would be Chinatown or, you know, Jewish deli or something like that. And so food really became something that we were excited about. And then for music, you know, my father played guitar and was really into music. He was in Montreal growing up and he would go see all the Motown bands that would come over from Detroit and sneak into the bars when he was like 16. And he would also come to the States when he and my mom are dating and bringing back LP's that hadn't been released in Canada and have people over and share music with them. And so, you know, growing up, you'd always share music with us and there was always music on in my house, you know, every weekend morning, wake up to music and food and things like that. And so it just became ingrained in us that listening to music and eating food was just central to bringing people together, connecting with family, taking time to listen to a record or eat a meal together. And then as we got older and we started going out into the world, we weren't cooking as much for ourselves and this was the late nineties so food really hadn't taken off the way it had, but music, you know, we were super into the music scene and we'd go out of the suburbs of Philadelphia and into the city itself or go to our friend's shows and see emo bands and indie bands and punk rock bands and things like that and just the idea that you could create your own show, you could create your own t-shirt, you could make your own songs that just sort of gave us the definition of making things on our own to us, the food and the music itself is how we connected with people.Suzy Chase: So this book is complete with all new interviews, recipes, and playlists from 77 chefs from around the world who share how music has shaped them and its influence on the culinary world. When I first saw this book, I was like, yay, it's a compilation of your podcast interviews from over the years, but it's not, it's all new. Describe how you chose the chefs for this book.Darin Bresnitz: Greg had the concept to do a book and I believe the original idea was go back, pull this out of interviews of chefs that we had on the show. But to be honest, you know, if you go back and listen, like music pops up, but not every chef really goes into depth. And the stories that we're asking are not really the stories that we asked in the book. So we quickly realized that we needed to do a whole new format. Dale Talde, Nyesha Arrington, and Marc Vetri were the three chefs we reached out for the pitch whose stories wound up in the book and they helped us formulate what we would ask and things like that when we were doing our proposal for Phaidon, you know, knowing that this is gonna be a national international book, we sort of said, okay, half-ish of them were going to be North America, the rest will be international and then we kept going along the lines of how do we want to make this book diverse, right? Because we thought that you could easily fall into a very specific type of chef who do these compilation books and then you're not getting any variety. And we knew that we wanted to have some heavy hitters, you know, your Dominique Crenn, your Curtis Stone, your Asma Khan, your Ben Shewry but then we also wanted to have some new chefs that people may be had never heard of like Loic Dablé or Manu Buffara, or Monique Fiso some chefs who might be on our radar but might not be known at a larger level if you didn't know chef in general. And so we just went to work. I mean, we gritted it out to be honest, like we really were really disciplined and diligent in the type of chefs would reach out to and the diversity which was really key from us the beginning and we didn't want to have the thing where we're doing all this work and we wake up six months, seven months, eight months in and we go, oh my God, we didn't stick to our guns you know, we sort of fell short in who we wanted to be in this book. And so, you know, after the friends and after the colleagues when we started looking at who we saw, it still needed to be in the book and where we wanted some representation, you know, we have all six continents represented, we started just doing research and some of them were cold emails some of these people, the only interaction we've ever had with them was hi, how are you? You don't know us. Would you be a part of this book? Here's the questionnaire? Do you want to get on the phone? Let's talk things out. And people were really gracious with their time and their stories and the communication I have now, dozens of cities and chefs that I want to visit all over the world and eat their food and meet them for the first time.Suzy Chase: You just mentioned Manu Buffara, is that how you pronounce her last name? Yes. A chef in Brazil, but I love that you gave a voice to emerging chefs. Can you talk a little bit about her?Darin Bresnitz: Manu's incredible. In doing our research and what I personally know about chefs all over the world, I would say South America is one of my weak points. I don't know a ton. I haven't had the pleasure of visiting there yet and we knew that Brazil has one of the best culinary scenes in the world. It's super diverse they have a great amount of history and cultural representation ingredients. And what we love about Manu is that she really is at the forefront of this new type of cooking, where it's both paying homage to Brazilian cuisine, but at the same time, moving it forward. I mean, the fact that she picked Feijoada, which is I believe the Brazilian national dish, as her dish, but then modernizes it with some of the techniques. And some of the ingredients really shows the culmination and is really a perfect example of the type of food she makes. Feijoada. It was created by African slaves who came to Brazil and it's beans and it's beef and it's pigs ears. You know, it's a lot of, sort of like the bits and ends of food, but the culmination of the dish is something that's absolutely incredible. And then it just creates this gorgeous stew and you serve it with white rice and you have all these great garnishes. And it's just this very comforting, very soul hugging type of dish. Manu just works with local communities, she transforms abandoned sites into urban areas, she's a teacher, she's a chef. She's just one of those people who I go, can I hang out with you? How do we get to hang out more? And we reached out. She said, yes. And she gave us some incredible stories, a great playlist, and introduced, at least me personally, to a lot of artists who I didn't really know anything about. And I would say, and I probably butchering the name of this, but Céu, she was one of the artists on her playlist has become one of my favorite artists of 2020.Suzy Chase: Can you describe the look of this book and how it's all organized? It's super stylish.Darin Bresnitz: Oh, sure. Well, I cannot take really any credit for it. Phaidon paired us with an incredible set of designers Omnivore and they absolutely knocked it out. Now, the way that it works with the process is that we delivered the text so then they were going to parents with the designer and originally we were going to have 50 entries, right. And when you have 50 entries and you have X amount of pages and design costs, that allows for one type of design, well, Greg and Kuhong, and I had a very specific idea about who we wanted in the book and the amount of diversity that we wanted to represent the stories we wanted to tell. So we wound up delivering 77 entries with 86 chefs and restaurateurs. We had quite a few duos and so when you hand in that amount of information, I believe, I want to say the original amount of words we handed in maybe 200,000 words, and we got it down to maybe 110,120 thousand. But you know, when you have that much text, there really isn't that much room for illustration. And when you have that much text, you also think, like you said, how do you organize it? And so Omnivore really just knocked it out with the layout, the way that everything's presented, the way that we have different pull quotes. And we were involved a little bit in the feedback process, along with Phaidon, but I got to give credit where credit's due and they just do absolutely amazing work.Suzy Chase: Kendrick Lamar is in this book 12 times. What do you think that means?Darin Bresnitz: Well, I mean, so none of the chefs knew what any of the other chefs were submitting and when we did the interviews, we did not give any restrictions. We had a list of questions that we asked and we would ask the questions and then sit back. We didn't tell anyone what recipes to make, what songs to pick, which ours to lean into. And when you do something like that, you get some really fun coincidences such as this one. Let's be honest. Kendrick Lamar is one of the most prolific artists in the last half a decade, decade, right? But also he's got that same mentality that all great artists have. And a lot of the chefs we've talked to are great artists into themselves. It's inspirational. It's pushing yourself. It's, you know, looking at a tough situation and persevering. And I think when you're just in the kitchen, you're grinding it out and you're making a name for yourself and you're working really hard. You know, someone like Kendrick Lamar is a perfect ally when you're listening to music and looking for that type of inspirationSuzy Chase: Now to my segment called last night's dinner, where I ask you what you had last night for dinner.Darin Bresnitz: So I finally was able to unpack all of my cookbooks and I didn't want to fall into the, these are ornamental only. They look nice, but I wanted them to be both form and function. And so what I am made was The Phoenicia Diner's Chicken and Dumplings. You take a whole chicken, you boil it, you break it down, you pull the chicken off. Then you add all these root vegetables with some cream and little cornstarch to thicken it up and you just let that cook. And that's just absolutely incredible. And then you make these little biscuits with fresh chives and buttermilk, which are their take on the dumplings, which actually I really liked because I do like the texture a little bit better. And then you serve it up in one bowl and there's just so much in this recipe, but actually gets better each day. So day three of the chicken and dumplings was absolutely fantastic. And my daughter loved it. My wife loved it. It's, it's a very comforting dish when, when it gets to be, I guess, cold out here is below 50, but it does make me feel like I'm back East. It doesn't have like a lot of those flavors.Suzy Chase: Where can we find you on the web and social media and tell us about your virtual book tour.Darin Bresnitz: So you can find everything you need to know about us at snackytunes.com. You can also go to heritageradionetwork.org or phaidon.com is where you can buy the book but also if you want to support independent bookstores, we are huge, huge, huge advocates of that so you can go there and personally you can find me at Instagram, Darin Bresnitz. The virtual book tour. Greg had the idea of doing a virtual book tour and started putting it together and then Khuong and Phaidon and myself also helped put that together but we did over 10 stops. And the idea was in each city, we paired a different chef with a band and usually the chef of the band knew each other but, you know, look, we wanted to talk with people. We wanted to get the word out. We wanted to at least somewhat celebrate the book and some sort of physical presence. And the response we got was really good, hopefully sooner than later, at least hopefully for the second half of 2021 people will get back to physical tours.Suzy Chase: In the book you wrote, we hope you'll find a piece of yourself somewhere in these stories and be moved to create something of your own to share with the world. It was so great chatting with you, Darin. Thanks for coming on Cookery by the Book podcast.Darin Bresnitz: Thank you so much for having me really appreciate it and stay safe. Have a great holiday season, and we will see you in the new year.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

On this episode of What’s on Your Table, Julie is diving into Filipino-American culture and talking to Chef Dale Talde. Talde is currently the owner of the restaurant Goosefeather in Westchester, New York. In addition to owning and operating several successful restaurants over time, Dalde was also a three-time cheftestant on Bravo’s “Top Chef.” He also is regularly a guest judge on culinary shows on Bravo and the Food Network. Talde and Julie discusses his Filipino heritage, his favorite dishes, and how his roots have guided his career.  Heritage Radio Network is a listener supported nonprofit podcast network. Support the Feedfeed by becoming a member!the Feedfeed is Powered by Simplecast.

Join the Sini Gang as they talk to one of their most awaited guests - a proudly Filipino Chicago native celebrity chef, cookbook author, and one of the most famous Top Chef contestants (he did 3 seasons!) - DALE TALDE!

Jae Lee isn't shy to let you know where he's from, where he's been, and who he represents. Jae Lee is Chef-Owner of Nowon, serving nontraditional Korean fare in the East Village. Formerly, he worked for heavyweight chefs such as Masaharu Morimoto and Dale Talde. From a ramen line cook in his college days to picking up the late Anthony Bourdain’s Kitchen Confidential to opening Executive Chef at Momosan, Jae’s journey is cemented in hustle and hard work. Eventually, he struck out on his own via his pop-up concept Him, which featured a kimchi burger that spawned a media frenzy. In an unusual and unprecedented manner in a notoriously slow-to-open industry, Jae opened the doors to Nowon in a matter of simply two months from signing the lease.

Chef Dale Talde joins us today to talk a gang of shit and opens up about his life, the fallout of his restaurant group and his new ventures. His story is truly one of perseverance and persistence, as he weaved his way through the Chicago and New York dining scene. You'll find that Dale is a person of absolutely zero fear of going out and getting what he wants. His turbulent journey to where he is today is a true testament of staying true to who you are, learning from your mistakes and evolving into someone better for the betterment of yourself and your family. Fuck the haters and use their hate to motivate your own path. Let's get it.

In late February, before coronavirus hit New York, Rob Petrone visited chef-restaurateur Dale Talde at his latest restaurant, Goosefeather in Tarrytown, New York. The two exchanged hot takes about Asian-American cuisine, celebrity chefdom and “cooking with love.” As of this posting, Goosefeather is still open for takeout and delivery. https://www.goosefeatherny.com/

We are down to the final stretch of Markers, where we learn how SA indicates beneficiaries and future time, as well as the last two markers: KAY and KINA. We also scratch the surface of Tagalog pronouns, family titles, and code-switching.Go Filipino Recommends: "Asian-American: Proudly Inauthentic Recipes from the Philippines to Brooklyn" by Dale Talde.Apple iBooks = https://apple.co/2neyhRFAmazon = https://amzn.to/2nXbCcZSupport "Go Filipino" by listening to this podcast using the free RadioPublic app for iOS or Android. The more you listen, the more I get paid: https://radiopublic.com/go-filipino-lets-learn-tagalog-Wkzw9ySupport my podcast for as little as $1 a month: https://www.patreon.com/gofilipinopodBuy my merch: https://www.teepublic.com/user/gofilipinopodAnswer a quick survey so advertisers get to know more about my listeners: http://bit.ly/gofilipinosurvey Follow this podcast on Twitter, Facebook, and Instagram: @gofilipinopod. For inquiries, send me an email: gofilipinopod@gmail.com Special thanks to "Rainbows" by Kevin MacLeod.

When you’ve been a competitor on Bravo’s Top Chef, how do you even begin to plan out the catering for your own wedding? Dale Talde and Agnes Chung married on October 10, 2015 in Hudson, New York. Their celebration was filled with amazing, hand-selected food, three days of activities so they could make the most of every moment, and beautiful, deeply meaningful traditions to celebrate Agnes’s Korean culture and Dale’s Philippino heritage. In the years since their “I do's” they’ve launched new business ventures together—including their most recent company Food Crush Hospitality—bought their first home and welcomed their son, Everest, into the world. Despite all the changes happening in their lives, they always manage to keep each other number one. This is their story.(Photo by: Table 4 Weddings) See acast.com/privacy for privacy and opt-out information.

Jaeki says: “I have a lot of respect for Jae Lee. When I first met him in my early 20s, he was still a young cook grinding in the kitchen. He didn’t attend a prestigious culinary school, but hustled and ran Iron Chef Morimoto’s ramen imprint Momosan and now oversees the New York Chinatown go-to Rice & Gold with Top Chef alum, Dale Talde. Accomplishing such milestones before turning 30 with no fancy degree is no easy feat. On this episode, he shares hierarchy within a restaurant, lessons he learned from OG chefs, and kitchen jargons that you want to memorize.” Follow Jae on Instagram at @jae.s.lee Show us some love too at @699perpound --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/699-per-pound/message

This week’s guest is chef and restaurateur, Dale Talde. Some of you may know Dale from his two seasons on Top Chef or from one of his 10 restaurants including the appropriately named, Talde. We talk about growing up in Chicago, the importance of preparing rice properly as a kid, the grueling life of a young chef, the politics and appropriation of Asian food, his experience on Top Chef and more.

Kyung Yoon explores the city’s controversial SHSAT. Rayner Ramirez reports on the latest battle over affirmative action. Minnie Roh talks to climber Shelma Jun, the founder of Flash Foxy. Ernabel Demillo meets the restaurant mogul, Dale Talde.

The Grandview Public Market will Open Its Doors to the Public on Tuesday, February 20. The repurposed 14,000 square foot warehouse, 14,000 square will provide dining and shopping from local and national purveyors with 15 vendors and serve as a unique event space. GPM is similar to NYC’s Chelsea Market and Krog Street Market in Atlanta. Owner, Chris Vila saw the need for a modern market hall – a gathering spot for locals and visitors – which simply did not exist in Palm Beach County. While the concept of a communal market is not new, it’s the first of its kind in the area. Chris’ wife and business partner Kristen Vila oversaw the interior design at GPM. “While it was essential that each space has its own identity, it was equally important that the market feel cohesive as a whole. I wanted GPM to have a sophisticated and playful feel within the industrial setting and that the overall vibe is inviting, clean and bright,” says Kristen. The 11 independent vendors are a mix of established local brands with loyal followings, including three concepts from nationally recognized New York-based hospitality company, Three Kings Restaurant Group, comprised of Top Chef alum Dale Talde, and his partners David Massoni and John Bush. The Three Kings will open Clare’s, a premier chicken joint which will also fulfill the market’s bar needs providing beer, wine and craft cocktail service, as well as The Corner, a Detroit-style pizza spot. Additional vendors will include Celis Produce, a boutique farm-to-table grocer specializing in organic breakfast bowls, smoothies, cold-pressed juices and organic produce; Olive Oil of the World, importers of specialty Italian products; Grace’s Fine Foods, a full-service hormone-free butcher offering an array of heritage breed meats, as well as daily fresh sausage and sandwiches; and Rabbit Coffee, serving cold brew coffee, espresso drinks, teas, bagels and bialys every morning. Filling out the line-up of culinary brands are Crema, purveyors of natural rolled ice cream; Poké Lab eatery, using premium sustainable, seasonal and natural ingredients in Hawaiian-inspired poké and sushi-burritos; Zipitios, serving quick bites including tacos and pupusas; and Incubator, a rotating popup showcasing local talent which will debut with Ramen Lab Eatery, a Japanese ramen laboratory. Quinn will feature a curated selection of home goods and unique products. Located within the GPM footprint, The Loading Dock and The Living Room – the first outdoor, the second indoor – welcome guests to grab a seat, dine, imbibe, hang with friends, check e-mail with free high-speed Wi- Fi, and meet and mingle. Both spots will double as unique event spaces, perfect for formal or informal networkers, private parties, meetings, and luncheons. In addition to the culinary and shopping offerings at GPM, Studios Etc., a unique and collection boutique fitness studios founded by local fitness enthusiast and business owner Jacquelyn Quesada.  GPM will host weekly programming, with the focus on the community. This will include live music on the weekends, game night, a farmer’s market with Lox Farms on Wednesday evenings, wine tastings and movie nights. GPM is located at 1401 Clare Avenue and will be open daily from 7:00 am to 10:30 pm Classes at Studios ETC. will run daily between the hours of 6:00 AM and 7:30 PM. For more information, visit www.grandviewpublic.com. DON'T FORGET TO SUBSCRIBE TO THE CITY VOICE PODCAST AND NEWSLETTER

Hey hey, it's Food Republic Today! On today's episode, we discuss today's headlines, including the damaging effect Brexit will have on Britain's hospitality industry (0:29), the hotel boom's impact on NYC neighborhoods (1:41), Instagram's new "follow a hashtag" feature (4:17), a NJ diner adopting a gratuity-included policy for teens (5:59), and some Thanksgiving talk (6:52). After that, we sit down with director/writer/actress Cathryn Michon to talk about her new film "Cook Off!," which opens in theaters nationwide this Friday (8:19). We wrap up with NYC chef Dale Talde's strong opinions about pizza (19:07).

In this week's episode, thefood-e's Nick talks to Gio from Chat Chow TV over some food and cocktails about his work with Bacardi, what he thinks the future Miami food and cocktail scene will be like in the next few years, we discuss our Shake Shack menu orders and we play WTF - What the Fudge!?! (2:13). After, Nick gives you food news on Taco Bell, Burger King and Giada De Laurentiis (25:04) and the food porn of the week. Then, he talks to Chef Dale Talde about his love for Miami and what his future plans are for this amazing city (30:07). --- Support this podcast: https://anchor.fm/thefoode/support

Top Chef: Chicago's Dale Talde joins Richard in a hotel room in New York to talk about his time on Top Chef, his current business venture, basketball, and that one time he went full-on crazy at an intern.

Celebrity chef Dale Talde (Top Chef) invites host Francis Lam into the kitchen of Talde Brooklyn to discuss his three go-to meals: a perfect steak, fried chicken, and fried rice. They team up to prepare the recipe for Talde's popular King Crab Fried Rice.

Ever wonder why there's so much Spam in Asian food? Chef and owner of the Talde restaurants and former Top Chef contestant, Dale Talde, joins Lynda and Iris in the studio to discuss this fascinating aspect of Asian cuisine!

  If you’ve been listening to the show you’ll know that we love food at This Filipino American Life.  We love talking about it in our personal life, with strangers, and on the podcast.  TFAL resident reality checker Gerlie and graphic designer Vince join us for a bit as we share our favorite Filipino restaurants....

Sat down with my boy Jersey & talked about Texas Hardcore shows we went to, the beginning of the Mid 2000's VTHC Valley hardcore scene, almost dying in Zapata, people he's cooked for, Kanye & other things. - Ouch! My Ego Board - Firstborn From The Dead - 2004 Best Buy Purchases - Our first band's only practice - Almost killing the drummers mom - Nutley, New Jersey - Hellfest 2003 - "Sucks for me I have a Promises Kept tattoo" - Culture shock of moving to Texas from New Jersey - Shows at The Ranch aka "Valley Girls" - AOL Chat Rooms - Adam & I nicknaming people - Juan Zombi chasing a guy outside the VFW - Harlingen incidents - Living on Swallow Ave. - Starting as a busboy - "I can't hang like that anymore" - Watching Bane in Corpus in '06 w/ Modern Life Is War, Outbreak, This Is Hell, The Golden Age & Broken Grounds - Texas Hardcore Super Bowl '06 in Laredo - Almost dying in Zapata, TX heading to Boogie Bash - "I'm gonna die right here, the van's gonna completely blow up lethal weapon style" - Going to Nuevo Laredo - Moving to Brooklyn & working for Dale Talde from Top Chef after graduating Culinary School - Cooking for NY Giants players, Chris Hansen from Dateline and working for a restraunt co-owned by Fat Mike from NOFX - "Ever since I got my Yeezys fuck sneakers!" - Moving back to McAllen & able to create his own menu - Cooking for Mana recently - "I wanna cook for Drake but I feel like he'll cry" - Jersey turns the tables & asks me what I've been listening to lately? - "Nostalgia, Ultra" is the GOAT - Watching Kanye at his Chicago show - Shout out to John Morales - Jersey and his family gained weight moving to the Valley - Restaurants selling elote for $20 - "What the fuck is Mole?" - Puto - His friend came out in a Chelsea Handler episode on Netflix - Going to Geoff's (Thursday) basement shows - I miss Hastings - Beastie Boys - Snapchat - Check out the new menu at Casa De Palma's Renaissance Hotel when it drops - Instagram: JThrillah

"In America, you don't get what you don't ask for," says chef-restaurateur, Top Chef contestant, and cookbook author Dale Talde. "You have to punch and kick and scream to get what you want." On this week's episode of Special Sauce, I talk to Talde-one of the truly original, provocative thinkers in the food world today-about the foods he was raised on and the struggles he's faced. 

Find out when the chef and former Top Chef contestant thinks fusion food actually works, why there are half-naked women in his cookbook, and how he and JJ Goode worked together to turn his vision of authenticity into their new cookbook, Asian American. 

Find out when the chef and former Top Chef contestant thinks fusion food actually works, why there are half-naked women in his cookbook, and how he and JJ Goode worked together to turn his vision of authenticity into their new cookbook, Asian American. 

JJ Goode is a highly sought after cookbook writer. He used to be an intern at eGullet, then a fact checker at Saveur. Now, he collaborates with the likes of April Bloomfield (“A Girl and Her Pig”), Roberto Santibanez (“Truly Mexican” & “Tacos, Tortas, and Tamales”), Andy Ricker (“Pok Pok”), and Dale Talde. His essays, “One-Arm Mirepoix” appeared in Leite's Culinariaand “Single Handed Cooking” in Gourmet, and since then, he's had the upper hand. He's this week's guest on The Food Seen as he chats with Michael Harlan Turkell about his love of food, collaborative projects and unique perspective on cooking. This program was brought to you by Rolling Press. “I'm basically just a kid from New Jersey who likes eating things.” [08:00] “The best cookbooks will take you to a place you couldn't get yourself.” [33:00] –JJ Goode on The Food Seen

This week on Snacky Tunes, Greg and Darin Bresnitz talk about giving thanks and giving back with Dale Talde. Dale’s restaurants, TALDE, Pork Slope, and Thistle Hill Tavern, are co-hosting a benefit for the victims of Typhoon Haiyan in collaboration with The Green Building. The event is called Taste 4 The Philippines; buy your tickets now! Hear about Dale’s personal connection to the Philippines, and why he feels privileged to help. This episode has been brought to you by MOOD Magazine. “We tend not to take ourselves too seriously, and sometimes that reflects negatively… This benefit that we’re doing on December 4th at the Green Building- it’s not like that. The typhoon hit so close to home because we had Hurricane Sandy last year at our doorstep.” [10:20] “With our restaurants, we aren’t feeding people who need food… if you’re eating at one of our places, you’re blessed to be there!” [13:00] — Dale Talde on Snacky Tunes

Get ready for summer barbecue on this week’s edition of Snacky Tunes! Darin and Greg Bresnitz are joined in the studio by Dale Talde and John Bush of Talde, Pork Slope, and Thistle Hill to discuss Finger on the Pulse’s upcoming BBQ Blowout at Good Co. Hear about Dale’s interpretation of dim sum, and the duo’s healthy fascination with whiskey. How do John and Dale manage to run three restaurants? Later, Dead Stars visit the HRN studios to plays some songs and talk about their new EP, “High Gain”. What does the band eat on the road? Hear about their upcoming shows at the Northside Festival and Rippers, and find out where you can listen to “High Gain”! This program has been sponsored by Tekserve. “Dim sum means ‘a little bite from the heart’… However you interpret that word, whatever you cook – that’s what dim sum is to you.” [23:00] — Dale Talde on Snacky Tunes

Meet Chef Dale Talde, a first generation Filipino American who made a splash on Top Chef All Stars and is the chef/owner at TALDE, Pork Slope and Thistle Hill Tavern. Chef Talde has been named Food & Wine’s 2013 People’s Best New Chef for New York City, and is one of the most talked about chefs in the industry right now. On this week’s episode of Chef’s Story, hear about his rise to stardom from cooking pancakes as a kid to cooking at an Outback Steakhouse in Chicago and messing up chicken entrees horribly. From cultural identity to multi-tasking in the kitchen – get some serious insight from a world-class culinary talent. This program was sponsored by Whole Foods Market. “You have to work on the things you’re not good at.” [15:00] “Cooking is like the stock exchange – you multitask, hear something being barked in your ear, continue to work and remember what was yelled in your ear – it’s a skill set school never fully teaches you.” [22:00] “If you don’t empower your staff to be creative – you’re doing a disservice to them. That’s what spurs them and makes them better chefs.” [45:00] –Chef Dale Talde on Chef’s Story

This week Snacky Tunes brings Chi City to Brooklyn with Dale Talde (formerly of Top Chef, Budokan, and Starr Group) and John Bush (Thistle Hill Tavern) who are soon to be opening the eponymously named Talde in Park Slope. From Chef Talde’s new take on true Asian American cuisine–think Korean fried chicken remixed– to the restaurants soundtrack–also think remixes and rare hip hop b-sides. Later on Nathaniel J, one half of Soho808 who talks about how good things can come out of 9am boat parties and graces the show with a live turntable set. This episode is sponsored by Heritage Foods USA‘s No Goat Left Behind initiative.

On today's THE FOOD SEEN David Massoni and John Bush pair up to bring Thistle Hill Tavern to Park Slope. David's background in the Batali empire, and John's punk rock days as a photographer ( NOFX‘s Fat Mike is actually a proprietor at THT), have the neighborhood singing the praise of it's locally-sourced seasonal produce, dairy and meat, and sustainable seafood. Their next project Talde, with Top Chef's Dale Talde opens next month with an Asian-American menu which will span the flavors of Southeast Asia. But how'd they piece up the pieces (“ American Pickers” style)? This episode is sponsored by Heritage Foods USA‘s No Goat Left Behind initiative.

With Dale Talde booted, the Top Chef kitchen is looking downright roomy. In last night's "Restaurant Wars" episode, the dream team from "Wedding Wars" reunited, leaving the nightmare team (or "short-bus allstars," according to Dale) of Dale, Lisa, and Spike to their own struggle. What does Dale have to say? A lot. About Lisa, mostly. But what he really wants to do is make movies. Will there be a role for Lisa?