Podcast appearances and mentions of dan kluger

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students.This is the sixth in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students.This is the fifth in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students.This is the fourth in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. This is the third in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. This is the first in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

In this episode, I have the pleasure of speaking with Chef Rich LaMarita, a distinguished natural foods culinary expert based in New York City. With over 25 years of experience, Rich has been a chef-instructor at the Natural Gourmet Institute, specializing in plant-based, vegetarian, and vegan cuisines, with a particular focus on Indian and Italian culinary traditions. A graduate of the Institute of Culinary Education, Chef Rich has worked alongside renowned chefs such as Floyd Cardoz, Dan Kluger, and Ben Pollinger at Tabla Restaurant.  Chef Rich combines his culinary expertise with over 35 years of experience in Ayurveda, having studied under masters like Maharishi Mahesh Yogi. A graduate of the Master's program in Maharishi Ayurveda & Integrative Medicine at Maharishi International University, he currently serves as a teacher's assistant in the program, focusing on the foundational principles of Ayurveda for first-year students. This is the first in a series of conversations with Chef Rich.  He shares insights into how Ayurveda influences his approach to cooking, emphasizing the importance of balancing flavors and ingredients to support health. He discusses practical ways to incorporate Ayurvedic principles into everyday meals, offering listeners valuable tips for enhancing their culinary practices and overall wellness.Whether you're a culinary enthusiast or someone interested in holistic health, this episode provides a wealth of knowledge on the intersection of Ayurveda and the culinary arts.To learn more about Chef Rich LaMarita, visit the Institute for Culinary Education's website.I would love it if you would follow, rate, or write a review for my podcast. What you think matters and I appreciate all feedback!Get in touch with topic ideas relating to my podcast's categories: The meaning of health and well-being, personal and collective consciousness, and maximizing full human potential. My email: plantsroc@gmail.com.With sincere gratitude, Noreen

This week, Pat Cobe, senior menu editor at Restaurant Business, shared her take on Blank Street's summer matcha drinks and the escalating price of lobster rolls, while Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, recounted his visit to Philadelphia to dine at Iron Hill Brewery & Restaurant and Zahav, chef Michael Solomonov's Israeli restaurant. The guest on this week's Menu Talk is Dan Kluger, chef-partner of Greywind in New York. Chef Kluger got his start working with Danny Meyer at Union Square Café, then moved on to Tabla, where he was mentored by the late chef, Floyd Cardoz. He talks about how his experience at Tabla really molded his palate and management style.

This week on Menu Talk, hosted by Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food and beverage editor of Nation's Restaurant News and Restaurant Hospitality, we discuss the latest news in Cheez-It crackers. The snack food has partnered with Taco Bell to offer giant versions of Cheez-Its, and chef and restaurateur Dan Kluger is offering his own take at Greywind, his new restaurant near Hudson Yards in New York City. The guest for this week is Nia Grace, who Bret interviewed about her newest restaurant Grace by Nia at the Foxwoods Resort Casino in Connecticut. It's Grace's fourth restaurant, and the second location of Grace by Nia, which she opened in partnership with Big Night Entertainment, a restaurant and club operator in Boston. We also hear how the entrepreneurial chef infuses her family's culinary legacy into her menus.

Gandhi had a delicious meal courtesy of Elvis and Chef Dan Kluger, Danielle's nephew is the Grand Marshal of a very important parade, Skeery loved watching an SNL compilation, Froggy read an article about dogs needed pet friends, Sam wants you to step back if you're stressed, and Nate wants you to remember which mnemonic device you used in grammar school! See omnystudio.com/listener for privacy information.

We're hitting both coasts for this week's episode, kicking things off in New York City with Chef Dan Kluger. We talk about him cutting his teeth in the local culinary scene, him opening up his first restaurant, and what it's like to open in Hudson Yards. Then we dip into the archives for a performance from Matt Costa at Dangerbird Studios in LA. Matt chatted about his 15 year music career and shared a live studio performance.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 your guide to the savory stories behind the chefs who are redefining dining, one dish at a time. In our latest episode of Chef AF, I had the pleasure of sitting down with none other than Dan Kluger, whose groundbreaking approach to seasonal and sustainable cooking has cemented his status as a vanguard of New York City's dining scene. Kluger, a James Beard Award-winning chef, shares his journey from learning under renowned chefs to opening his acclaimed restaurants, including the beloved Loring Place and the innovative Greywind.A Chef's Journey: From Learning to Leading in NYCDan Kluger's story is one of passion, creativity, and an unwavering commitment to showcasing local, seasonal ingredients. His culinary philosophy, deeply rooted in the rhythms of nature, transforms simple dishes into vibrant, flavor-packed creations. During the interview, Kluger recounts his early days in the industry, working under culinary titans like Jean-Georges Vongerichten and Tom Colicchio, and how these experiences shaped his approach to cooking and restaurant management.Greywind: A Culinary Gem in Hudson YardsIn our chat, Dan unveils the inspiration behind Greywind, his latest contribution to New York's vibrant dining scene. Nestled in Hudson Yards, Greywind marries the rustic beauty of the Hudson Valley with urban sophistication, a reflection of Dan's vision to create a dining experience that's as enriching as it is delicious. He also gives us a sneak peek into Spygold and The Bakery at Greywind, each a unique facet of his culinary empire, showcasing his commitment to innovation and excellence.GreywindWashington Squares: Reinventing Pizza with PurposeOur conversation took a delightful turn as Dan recounted the birth of Washington Squares. What started as a pivot during the pandemic became a beloved pizza destination, known for its soul-satisfying Grandma-style pies. Dan's story of adaptation and resilience resonates with anyone looking to make a positive impact, no matter the circumstances.The Chef's Counter: An Exclusive InvitationLooking ahead, Dan shares his excitement for the upcoming Chef's Counter at Greywind, an intimate setting where diners will be treated to a tasting menu that promises an unforgettable culinary journey. His passion for creating a dining experience that both challenges and delights is evident as he talks about this next adventure.Dan Kluger, Greywind | Photo Credit Evan SungDan Kluger: Crafting New York's Culinary NarrativeAs your host on Chef AF, I aim to bring you closer to the chefs shaping our food culture. Dan Kluger's episode is a compelling story of innovation, sustainability, and the magic of New York City's food scene. His dedication to celebrating local, seasonal ingredients not only defines his cuisine but also tells the larger story of what it means to dine in this great city.On Chef AF we continue to explore the culinary world through the eyes of those who are changing it one plate at a time. Dan Kluger's journey from the farm to the forefront of New York's culinary scene reminds us of food's power to connect, inspire, and transform.

One of the pod's good friends, Chef Dan Kluger (Loring Place, et. al.), joins us today to discuss the genesis and development of his new Greywind restaurant, accompanied by Caitlin Giamario, the project's Executive Chef.  Dan and Caitlin take us through the origin of the restaurant, which opens today, as well as its accompanying components (a bakery, chef's counter, and cocktail lounge), the challenges of opening at the tail end of a pandemic, and some favorite opening dishes. If you are in or near New York City, be sure to check out Greywind (we attended friends and family last week and loved it). Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

I often say that I have the best culinary thinkers on the radio and today proves it. Dan Kluger of Loring Place is a rockstar in the food world. He is a James Beard Award winner, lauded Restauranteur and writer and his debut cookbook is unbelievably fabulous. We are Chasing Flavor with chef Dan Kluger and you do not want to miss it. Plus Tony Abou Ganim is hosting a virtual cocktail party for us and talking drink trends. And I have a lesson on adha so good.

Omnivores Cookbook creator Maggie Zhu, the author of the new Chinese Homestyle cookbook, makes Chinese take-out better at home. Chef Dan Kluger is Chasing Flavor and teaching you to cook fearlessly. Plus, I have a lesson on Confit for duck, garlic, and more.

Dan Kluger took a very different route to pizza making. A classically trained chef who has worked with NYC legends like Danny Meyer, Tom Colicchio, Floyd Cardoz and Jean-Georges Vongerichten, he started Washington Squares as an answer to COVID restrictions, when his restaurant - Loring Place - was shuttered. Now the grandma-style squares are available all of the time from the basement kitchen; even on Goldbelly for nationwide shipping.

This week we're so happy to bring you a full length audio play written, directed, and produced by our friends and frequent collaborators Ken Urban, Dan Kluger, and Knud Adams. It premiered at the 2022 Tribeca Festival as part of their Audio Storytelling program, and we're so pleased to be able to re-release and amplify it here for you, our Soundstage audience! Enjoy! At a chance meeting at the farmers market, two strangers find a connection rooted in their own unspeakable tragedies. The evening they spend together becomes an encounter they can't forget. Written by Ken Urban Directed by Knud Adams Audio Produced and Mixed by Daniel Kluger Starring Maulik Pancholy and April Matthis Recorded by Noel Nichols Edited by Noel Nichols and Christian Frederickson Foley by Daniela Hart Additional Sound Design by Christian Frederickson Produced by John Albert Harris Original Music by Daniel Kluger and Occurrence To listen to the music from Vapor Trail, the soundtrack is available here: https://occurrencemusic.ffm.to/vaportrail VAPOR TRAIL premiered at the 2022 Tribeca Festival as part of their Audio Storytelling program and it was developed at the Playwrights' Center in Minneapolis, MN during the 2020-21 season. VAPOR TRAIL was made possible thanks to the support of the d'Arbeloff Fund, the DeFlorez Fund and the SHASS Research Fund from the Massachusetts Institute of Technology.

Today's guest is Chef Dan Kluger, owner of New York based restaurants Loring Place, Penny Bridge, and Washington Squares. He's also the author of Chasing Flavor, his debut cookbook featuring 190 recipes that help home cooks master more flavorful techniques in the kitchen. We discuss his brave decision to open a new restaurant mid-pandemic, his concept of building flavor, and the importance of understanding basic cooking techniques in the pursuit of flavor. You'll hear about his experiences working with top names in the industry, the sources of his creative inspiration, and how his values are turning towards simplicity after a career filled with so much variety.  What we covered in this episode Choosing to open a restaurant during the pandemic (3:04) Why it always comes back to comfort food (5:23) Chef Dan Kluger talks about the spontaneous beginnings of Washington Squares (6:10) Writing a cookbook focused on the pursuit of flavor (9:12) Balancing the peaks and valleys in every meal (11:24) Chef Dan Kluger advises to build a comprehensive pantry (16:28) The importance of basic technique (19:07) Chef Dan Kluger shares what it was like working for some the top chefs in the industry (23:34) The conversation that the pandemic finally opened up (29:42) Chef Dan Kluger' sources of creative inspiration (31:04) Building on creativity with spices (33:01) Seeking simplicity (33:37) The perfect summer salad to try at home (35:08) Series of rapid-fire questions Kluger's food tour of Manhattan (36:40) Link to the podcast episode on Apple Podcast  Links to other episodes in New York Interview with Chef Silvia Barban Conversation with Executive Pastry Chef Mark Welker Interview with Chef Gabriel Kreuther Conversation with Chef David Burke Interview with Chef Bryce Shuman Interview with Chef Trigg Brown Conversation with Pastry Chef Sam Mason (Odd Fellows) Interview with Brand Ambassador Charlotte Voisey Conversation with Flavien Desolin from the Brandy Library #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Dan kluger and flavors unknown Cornmeal crusted skate at Loring Place Baked ricotta at Loring Place Grandma style pan pizza Roasted asparagus at Loring Place Wood grilled broccoli salad Sugar snap peas by Chef Dan Kluger Asparagus “fries” by Chef Dan Kluger Click to tweet I want people to cook flavorfully, I want them to want to take something as simple as broccoli, and make it the most flavorful thing on the table. Click To Tweet I think creativity is incredibly important. But technique and understanding of very basic techniques is really important to any cooking, whether it's at a home level or or restaurant level. Click To Tweet Many times people don't appreciate the simplicity of technique or the output of technique. Simple technique can have an incredible impact on any dish by just roasting a carrot properly. Click To Tweet Inspiration varies a lot. It can be driven by a need, meaning it's spring out, we know we need to change the menu. It could be driven by boredom, tired of looking at a dish, or it could literally be like being struck by lightning. Click To Tweet Social media Loring Place Instagram Facebook Twitter Social media Chef Dan Kluger Instagram Twitter Facebook Links mentioned in this episode Dan Kluger website Loring Place restaurant Penny Ridge restaurant Washington Squares Pizza "Chasing Flavor" Cookbook

As we mark the one-year anniversary of the pandemic, now is a time to reflect on what we've endured. The audio I'm sharing today was collected in those first weeks of the pandemic, when restaurants, bars, and cafes sat dark and quiet across the nation. Owners were unsure if they would ever be able to re-open and hundreds of thousands had lost their jobs as millions were quarantining at home. You'll hear from chefs and restaurant owners from around the nation in their own words about the impossible and life-changing decisions they had to make as they adapted to the realities of COVID-19. And before we begin: I am working on a future episode of theLINE and I want to speak to you; if you are a front of house or back of house worker, whether you've been working or not working during the past year of the COVID pandemic, if you were fired or furloughed or decided to leave the hospitality industry or take a break. I want to hear your story about what the last year has been like for you. If you are willing to share your story and you'd like to speak to me, you can get in touch with me by emailing theline@heritageradionetwork.org. Or you can send me a DM on Instagram to @thesussmans. I would love to hear from you to connect with you and be able to potentially share your story on a future episode.In Part One, Stories from:Steven Satterfield - Chef/Owner Miller Union Atlanta @millerunionchefAlex Raij Founder, Chef, Owner Txikito, El quinto pino, La Vara, Saint Julivert Fisherie NYC @alexraij Andy Hollyday Chef/Co-Owner Selden Standard Detroit @chefandy42Dave Mancini Chef/Owner Supino Pizzeria Detroit @supinopizzeria Hannah Jacobs Co-Owner Babydudes Brooklyn @babydudes Dan Kluger Chef/Owner Loring Place NYC @dan_klugerMarina Michelson Co-Owner Paper or Plastik Cafe @paper_plastic And after the break, perspectives from:Aktar Nawab, Chef and Owner - Alta Calidad - NYC, New Orleans, Omaha @altacalidadbk @chefaktarMax Katzenberg & Greg Baxtrom - Co-Owner and Chef/Co-Owner - Olmsted and Maison Yaki Brooklyn @olmstednyc @nyhospcoalition Brent Kroll - Owner Sommelier - Maxwell Park Washington D.C. - @btkroll @maxwellpark_shaw @maxwellpark_navyyardCamilla Marcus Restaurateur - Westbourne NY - @camilla.marcus @westbourne @roar.ny @indprestaurants Whitney Otawka - Chef - Greyfield Inn - Cumberland Island, GA - @greyfieldinn @whitneyotawkaNate Adler - Owner - Gertie - Brooklyn NY - @gertienyc @natejackadler @leeinitiativeHeritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.  

Join me for today's interview and cooking demo with Chef Richard LaMarita.  Chef Rich is a Culinary Instructor in the Health Supportive Program at Institute for Culinary Education (ICE) in NYC.  Formerly, he taught in the culinary program at the Natural Gourmet Institute, also in NYC.  His specialties include Indian, Italian, vegetarian and vegan cuisines.  He has worked with numerous chefs in NYC, including Floyd Cardoz, Dan Kluger and Ben Pollinger.  Richard has been a practitioner and teacher of Ayurveda, the science of life, health and balance, for thirty-five years. He has studied with Vedic and Ayurvedic master Maharishi Mahesh Yogi and has led seminars on Ayurvedic diet, cooking, yoga and meditation throughout the U.S., and in Europe and Asia.We start our interview by discussing what is a well-balanced Ayurvedic meal.  When you consider an Ayurvedic diet, you have to look at three points on a triangle.  The first point is food; the second is the strength and power of our digestion (known as Agni in Ayurveda); the third point is how we eat – mindful eating.  You can take the best food and even with a good digestion, you can mess it all up with how you eat.  In Ayurveda, it's important to get the six tastes, ideally in one meal.  Each taste affects the body differently.  Each taste is composed of different elements in nature and affects the body differently.  Some have a building effect; others, a purifying effect.  For someone new to Ayurveda, how does she get started preparing a simple well-balanced meal?  Ayurveda is deep, but there are things you can grab right away.    Chef Rich recommends not to worry initially about the various aspects of food other than taste.  Get a sense of the foods in each taste category.  Starting out, work on getting the six tastes every day, then in each meal, and eventually, in one dish.   It's important to know your dosha (your individual constitution) and master simple strategies for bringing yourself into balance.  Chef Rich demos a simple Ayurvedic meal that you can easily prepare at home – a digestive mung dal kitchari with swiss chard and roasted cauliflower along with a fennel paratha.  A kitchari contains a legume and a grain, a complete protein.  It is stew-like and creamy.  The combination of a legume and grain provides a complete protein.   Turmeric is added to the cooking liquid along with salt.  Rich prepares a tarka – spices toasted or cooked in ghee or oil:  cumin and fennel seeds – adding fresh ginger and whole chile along with asafoetida.  He adds the swiss chard to the spice/ghee mixture along with fresh curry leaves.  As for the six tastes, here goes:  sweet – basmati rice finished with roasted pistachio (roasted in ghee) ; sour – tamarind paste – a finishing touch (like squeezing fresh lemon); salty – salt and kombu; pungent – all the spices and fresh herbs – cilantro; bitter – leafy greens; astringent – mung dal and roasted cauliflower.  The fennel seeds in the paratha gives it a great flavor – fennel also cleanses the lymph and is a good digestive spice.  In this simple kitchari, Chef Rich incorporates all six tastes.  You leave the table feeling completely satisfied which helps with cravings.  This recipe can also be adapted for each season – focus on what's being harvested in your region.  To learn more about Chef Richard LaMarita and his work:  https://www.ice.edu/newyork/explore-ice/faculty-profiles/richard-lamarita

We're closing out 2020 in style, with three hours of entertainment to keep you busy until we return in January.First, a quartet of our favorite guests--Dan Kluger, Allison and Matt Robicelli; and Erick Williams--check in from their respective home bases. Dan discusses his great new cookbook Chasing Flavor; Allison & Matt join Andrew for the first Shelter en Place review since the summer--a look at the holiday classic Christmas in Connecticut; and Erick  phones in from his Virtue Restaurant in Chicago to reflect on 2020.Then first-time visitor Harold Moore discusses his life and career, including an under-the-radar chefs potluck holiday party he used to host, which was Andrew's favorite night of the year.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio returns this Sunday, November 22nd at 635pm EST with an AMAZING lineup! #SmallBitesRadio was named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020. We are thrilled about the news. We couldn't be more thrilled to welcome Chef Connie 'Lovely' Jackson the star of “Lovely Bites” airing 12:00 p.m. ET on Saturdays and she kicked off the premiere of Oprah Winfrey's OWN: Oprah Winfrey Network first ever food programming block on November 14th celebrating African American chefs. Chef Connie Lovely Jackson is a Chicago native who's known for festive foods that are both tasty and gorgeous, using edible flowers, gold leaf and other touches of elegance on her signature dishes. A fierce fan favorite from “Hell's Kitchen” and “Food Network Star,” ChefLovely's food is approachable, clean and beautiful – and her positive attitude is as inviting as her dishes. Her stand-and-stir show will focus on fun entertaining and celebrating festive occasions. Chef Lovely's bubbly energy is infectious and delicious food is her way to create long lasting memories. “Lovely Bites” is produced for OWN by FishBowl Worldwide Media. Then we will talk to James Beard Foundation Award winning chef, Dan Kluger the chef/owner of Loring Place in Greenwich Village NYC and author of his debut cookbook ‘CHASING FLAVOR: Techniques and Recipes to Cook Fearlessly' from Houghton Mifflin Harcourt. In his debut cookbook Chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique. A chef celebrated for his simple yet flavorful food, knows there's more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook with noted food writer Nick Fauchald he includes a takeaway, a valuable lesson that home cooks can apply beyond the tasty dish. From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen. Chef Dan Kluger is widely regarded as one of the country's rising culinary star and known for his extraordinary skill at transforming simple foods into artful culinary masterpieces and was at the forefront of farm to table movement. Celebrities to chefs and foodies alike raved about his seasonal inspired dishes from Bobby Flay, Tiffani Thiessen, Rachael Ray, designer Lela Rose etc. He has worked and at some of New York City's finest restaurants with Danny Meyer, Tom Colicchio, and Chef Jean-Georges where he won the 2011 James Beard Award for Best New Restaurant and Food & Wine Best New Chef in 2012. Taking a journey to the Land Down Under we will be joined by Chef Danielle Alvarez to talk about her debut cookbook ‘Always Add Lemon: Recipes You Want to Cook - Food You Want to Eat' from Hardie Grant. Nourishing recipes and inspiring kitchen projects destined for the aspirational home cook's repertoire. Always Add Lemon is the highly anticipated first book from American-born Danielle Alvarez—one of the most exciting young chefs cooking in Australia today. Taking the lessons, skills and tastes acquired working alongside some of the best chefs in America, Danielle translates formidable kitchen smarts into an inspiring collection of recipes and projects for nourishing, vegetable-forward, seasonal food. With more than 100 recipes across six chapters (salads; fruits and vegetables; pasta, grains, and legumes; seafood; poultry and meat; and dessert) paired with creative projects for the more adventurous (pastry from scratch, bread, dairy, meat and pickles), Always Add Lemon will inspire anyone with a smidgen of kitchen ambition and a free afternoon. Chef Danielle Alvarez is a force. Born to a food-loving Cuban family in Miami, the lure of the kitchen took her to California to work with some of America's finest, first at The French Laundry, then Boulettes Larder and finally Chez Panisse. She moved to Sydney.com, Australia, in 2016 when the Merivale asked her to head up the kitchen in their strikingly beautiful new restaurant, Fred's. She and the restaurant won fast acclaim—and continue to be rated among the best in the country. Coming back stateside we will chat with Michael Fagan the Host and Creator of Waiter Nation, the most popular online talk show in South Jersey. After being a professional waiter for 30 years he wanted to showcase the unsung heroes of hospitality, the waiter and those behind the scenes. Michael talks with talented waiters and hospitality experts from all over the country. Michael says “We are changing everything you think a waiter is one story at a time” and Waiter Nation's viral video ‘So God Made A Waiter' still gets worldwide attention after 3 years of its debut. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopListedHospitalityShow

A Thanksgiving Feast For 4 People On A $25 BudgetBy June Xie of Delish / Budget Eats on YouTube 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.June Xie: I'm June Xie and I'm a senior food producer at Delish and today we're going to chat about the Thanksgiving feast I made for $25 on my Delish YouTube show called Budget Eats.Suzy Chase: Dearly beloved we are here today to celebrate the gobble gobble with Budget Eats Thanksgiving Edition from Delish. Okay. I would love to chat about Budget Eats first, and then I want to dive into your Thanksgiving Edition. So, first of all, I am psyched to be able to chat with you about food. There may be 10 things that have gotten me through the pandemic and your videos are one of them. When I get burnt out on cooking, I go to your videos to get excited, to get back into the kitchen. I think my favorite video of yours is the one entitled "I Tried My Partner's Diet For An Entire Week" and that's where I learned about papad. Can you describe papad?June Xie: Okay. I'm so glad you brought this up because a lot of viewers have reached out to me saying that I have been pronouncing it wrong my entire life. And, uh, maybe we should play a sound clip of how it's properly pronounced, but I believe it's something more like papad and you kind of turn the second syllable into a rolling u-r sound.Suzy Chase: Well, however we pronounce it. It's amazingly delicious. Can you describe it?June Xie: Yeah, I think it's made out of a pulse flour. So lentils, I think is my usual go-to kind of papad and it's usually speckled with spices and it's like a little dehydrated disc that when you apply it to heat, either in a microwave or on the stove top on a flame or frying, it, it turns into this very thin crackery substance that has little air bubbles trapped in it and it's basically like a chip. And I like to describe it as an Indian flavored Lays baked potato chip. That's the texture that it's reminiscent of for me.Suzy Chase: Yes. Oh my gosh. Now I had to search around on Amazon. Where do you find yours?June Xie: I go to Patel Brothers in Jackson Heights, which is a swifty 15 minute walk from my place.Suzy Chase: Oh, lucky you living in Jackson Heights. You have all the spices, all the food, all that goodness.June Xie: You betcha and all the noise too, but it's a fun affair.Suzy Chase: So I also made a whole meal of Feta with Steamed Brown Rice and Black Bean Sauce. You have really inspired me to try new and different foods. Do people tell you that?June Xie: Yeah, I haven't met anyone in real life yet, but there's a lot of viewers who reach out to me on Instagram and they just showme pictures of random meals that they put together and they tell me that they were inspired by my videos. So just go to town with it, put all the leftovers together or just cook to their heart's desire. Kind of no rules, no borders, no boundaries. Just go for it.Suzy Chase: You have such a flare with leftovers.June Xie: I grew up eating a lot of leftovers. I think that's why.Suzy Chase: You just have a knack. So you also use this frozen Curry block for your Curry rice. What is that?June Xie: Okay. It's actually not frozen it's just like in dehydrated pack form and it's actually shelf stable at room temperature and it's a Japanese Curry block. That's essentially what it is. It has a lot of oils and spices and a little bit of MSG in there. And all you do is break off yourself, a cube or two and put it into water or your stir fry and it just melts into your pot and it makes your pot taste divine. It just makes your pot tastes like Japanese Curry.Suzy Chase: Your partner, who is basically in every video is Aaron and Aaron has an amazing palate and I think he's a good cook too.June Xie: I think he's actually a better cook than I am.Suzy Chase: No! So where did you guys meet? How long have you been together? And I guess you guys live in Jackson Heights. I was going to ask where you live.June Xie: Yeah, we live in Queens. We live in Woodside, which is a neighboring neighborhood from Jackson Heights, but it's all good. As long as you're in this part of Queens, you're around good food, but Aaron and I met in China actually right after college in 2011, we were both on a teaching fellowship and we met during the teacher training Institute and we've been together pretty much ever since.Suzy Chase: One thing I've learned about Aaron is he lives for spicy food and you use quite a bit of sambal oelek and something called red pepper, nice tasty, which cracks me up every time. What is that?June Xie: Okay red pepper nice tasty I believe is just a catch slogan on the container of our jar of go-to gochugaru it's a Korean chili flake. It's very fragrant. It's not all that spicy, but it has a deliciously red, vibrant color to it and we just like to sprinkle it like you would a crushed red chili pepper flake.Suzy Chase: I also made your homemade ramen recipe. So amazing. I could go on and on, but we're here to talk about Thanksgiving. So growing up as a Chinese immigrant, what was Thanksgiving like for you?June Xie: To be honest, I didn't ever grow up with the traditional Thanksgiving spread. My parents would just probably cook a few more dishes and they normally would, and that would be it, it would just be a slightly bigger dinner. It didn't really mean anything to us as Chinese immigrants, what this holiday was about. And I mean, growing up, going to the public school system in New York, we would get fed that Thanksgiving story of like pilgrims meet Native Americans. And they were all happy together and they shared this feast. So to me at the time in fourth grade, I was okay, this is a nice holiday, I guess, but it has nothing to do with my personal history so it never really reflected or resonated with me personally,Suzy Chase: As someone who never grew up with the traditional spread of Thanksgiving, what you did in this video was take a little inspiration from the traditions and mix it up with a little of what you call your own crazy, which I call brilliant. Can you talk a little bit about that?June Xie: Yeah, I mean, I think what really helps me in all of these shows is having that restriction of budget and given that I can't buy everything that I need means that I need to work it out in my head, what I actually can make and what I want to make and smush those two factors together. So knowing that I only had $25, I could not afford a whole turkey, which means I had to go away from the traditional feast of Thanksgiving, which often features a whole roasted turkey. So having discussed it with Julia we decided I needed to have turkey in some form. So I went out and I tried to find the most affordable Turkey and I found some turkey legs. And I was like, well, I have turkey legs, but I don't just want to roast them that seems quite boring and it's not really going to look like anything. So I just decided to break it down into meat, bones, and skin, and do something different with each of those components and look at them as separate ingredients.Suzy Chase: So how do you go about the recipe development for this feast? Like what was your process? Because to me it looked like, in all of your videos, it looks like you kind of have a framework in your mind, but you work out the recipe on camera. It's like watching you test the recipes in real time.June Xie: I mean, I think you got it exactly right. I think that's exactly what I do. I feel like there's a three part process to the recipe development behind these videos. The first part being me, trying to think possibly what dishes I would want to make if I had all the ingredients on hand. And then the second part is going shopping and seeing what I actually have and adjusting my first thoughts into feasible recipes, given my ingredients that have now materialized in front of me and finessing as I go, as I cook, obviously and not having tested any of these recipes before, because I didn't have the ingredients to test with it's a little bit of, here's my blueprint. I'm probably going to stray from it. Let's see what mess I get myself into and let's see how I can get myself out of it.Suzy Chase: You said, and I quote, "having never cooked Thanksgiving meals before, I've only heard anecdotally that it is a multi-day love affair. It will break you mentally, physically, psychologically, emotionally and it is the perfect way to come together with family after days of slaving over your food." So you made seven, seven total dishes. Can you give us a brief overview of the spread?June Xie: Okay. So seven dishes. Let's see if I can recall them all. I made two turkey dishes, the first one being Kung Pao Turkey and the second one being Mouthwatering Turkey. The second one is basically a spin off of Kou Shui Ji, which is a Chinese dish, very disgustingly named saliva chicken. If you translate it directly, it is saliva chicken, but I think it just means that it's so delicious you can't help but drool when you see it and it's basically this slightly simmered chicken just like in plain stock or water. And then you shock it in ice water immediately so that it tenderizes without over cooking. And then you spread this like divine spicy, clear red atomic chili oil over it. And it's got like Sichuan peppercorns in it and Sesame seeds in it. And it just coats that chicken, which has that essence of chicken now flavor bombed with spicy fragrant goodness so that's one of my personal favorite chicken dishes in the Chinese cuisine. And Kung Pao, I feel like everybody's had a Kung Pao chicken before so I just made a rendition of that with turkey, marinated the turkey overnight so that it tenderizes with that cornstarch slurry and then we seared it in a cast iron pan, and then we doused it in some sauce and then I put some pumpkin seeds in it, which turned out to be a misstep. But I think you're just going to have to watch the episode to find out what happened and then onto the sides, shall we? Julia said we had to have potatoes so I got some potatoes, potatoes are cheap, they're great for budgets and I decided to make some mashed potatoes, but not just any mashed potatoes. I roasted my potatoes then I scooped out the innards then I made a creamy mashed potato with those innards and then stuffed it back into the potato shells for a twice baked, mashed potatoes and for that I had to make some gravy and I got some mushrooms to make a mushroom gravy, which was fine on its own, but got very upgraded when I poured that gravy back into the pan that I had just cooked the Kung Pao Turkey in and that flavor made that gravy Aaron's second favorite dish out of the entire meal. So gravy is where it's at guys you've got to make a really good gravy because you can pour that on anything, your dry turkey if you have it your stuffing, if you have it and it just upgrades everything.Suzy Chase: You can drink it.June Xie: Yeah. I mean, sure. Why not? Why not? It's Thanksgiving go for it. I made a not stuffing stuffing stuffed into a butternut squash half and I used some potatoes in place of breadcrumbs or bread cubes and Aaron really liked that one too. I personally really liked the potatoes, just boiled then roasted until they were crunchy. It was kind of like a cross between a potato chip and a hash brown and it was just delicious all around perfectly snackable. So there's an idea for you, if you just want to make a cheap snack boil your potatoes and tiny cubes, coat them in oil and spices and then roast them until they're crispy. It's like the new potato chip. You're welcome. And then I made a boring side, you know, just like some roasted caramelized brussel sprouts with a little bit of roasted onions and carrots because we all got to have our veggies. There was also a savory Curry butternut squash pie that I made because I had those butternut squash innards, and I had leftover russet potatoes so I shredded the russet potatoes and made a hash brown crust out of them and then poured the pureed butternut squash innards into it and baked it and it was kind of pleasing to me because I like baby food textures. Aaron totally hated it. So to each their own. But if you are a fan of that mashed potato texture and you like your hash browns, you might want to give this recipe a try. Let's see, what else did I have?Suzy Chase: You had some cranberry sauce.June Xie: Yes. Cranberry sauce, pretty straightforward. A little bit of sugar, a little bit of citrus zest. I took the stems of some Rosemary sprigs because I don't want the Rosemary needles falling into it and just infuse that slight Rosemary flavor into it. It was pretty good. A little squeeze of Tangerine juice at the end to loosen it up, add a little bit of sweetness and tartness. I mean, I love cranberry sauce. I feel like it's one of the most delicious and Thanksgiving-y sides you could ever have. So there was no way I was going to skip that.Suzy Chase: See, that's such a June thing to add the Tangerine juice in it. Like I would never in a million years think of that,June Xie: Hey, it was cheap. It was like seven for a dollar. I was like, I'll grab one of these it'll fit into my budget no sweat oranges were more expensive. They were like two for a dollar. So whatever's in season. Whatever's cheap. You just got to go with it. I think a lot of people look at a recipe and they're like, I have to get every single ingredient on this list before I can make it, which is not only costly and troublesome, but also intimidating to some cooks, especially if you're new and you don't have much in your pantry. And you're like, well, to make this one dish, I have to buy 20 things. Sometimes it's just not feasible both economically and time-wise, you just don't have time to do that so I think recipes are a great starting point to use as a blueprint, but they should not limit your ability to cook something delicious for yourself.Suzy Chase: I want to talk about the comments. I hate it when people criticize Aaron in the comments,June Xie: Aaron hates it too.Suzy Chase: I mean, he's there to be the critic.June Xie: Yes and a reminder that he's doing this as a favor for me, because this is my job and not his.Suzy Chase: Right like he could stay in the other room and just work all day and not even participate.June Xie: He's a nice guy. He doesn't seem like a nice guy. Maybe if you're just meeting him. Because when I did meet him at first, I hated him for the first six weeks of my life, but it takes some time.Suzy Chase: So since we're knee deep in this fun pandemic and we can't host dinner parties, what are you guys doing for Thanksgiving?June Xie: I think we're just gonna stay home, sleep until noon. Wake up, eat a lot of snacks, probably eat all of my leftovers that I constantly have because I'm home developing recipes, shooting recipes, testing recipes, and just no one else to feed it to. And, uh, I don't know if I'm lucky, he'll watch a movie with me most of the time, he's just playing video games.Suzy Chase: So I'm always impressed by how you never let anything go to waste. Where did you learn how to cook?June Xie: I have a restaurant background. I worked in restaurants for a little over four years, but I feel like the thrifty side of me, the scrappy side of me basically just grew out of growing up with a work at home dad who, you know, threw together dinner so that we ate but like he would forget ingredients in the fridge and then I would look at this really sad wilting celery and like really dying herbs and I would just be like, dad, why, why are you doing this to us?Like there's food in the fridge and you're not cooking it. Can I cook it? And so I would just start cooking and I don't think I made anything good, but I cooked it because I didn't want to see the food go to waste. I think growing up with parents who were basically pretty low-income, I would say coupon clipping was a pastime of mine in high school. I loved to go grocery shopping and like look out for the deals. So I feel like I trained myself to do this from a very early age. And it's just a part of me. I think waste not want not is the saying and it's true for me. If you have it, why not use it?Suzy Chase: I did a little research on you and I saw that you were the pastry chef at Loring Place. And I just had Dan Kluger on last week with his new cookbook Chasing Flavor and you were also a cookbook assistant to Lindsay Maitland Hunt and I had her on recently to talk about her cookbook, Help Yourself. Are you planning on releasing your own cookbook?June Xie: Absolutely not. And just to credit I was not the pastry chef at Loring Place. I worked under the pastry chef at Loring Place and the pastry chef that I worked for is Diana Valenzuela and she's absolutely amazing I feel like she's one of the most talented pastry chefs I've ever had the pleasure of working with, but no, no cookbooks in my future, if I ever were to come out with a cookbook, I think I would have to transform the idea of what a cookbook is. I feel like there would be a lot more maybe writing in a narrative form over recipes that lay out exactly what to do. I'm not really recipe oriented despite being a recipe developer. I grew up in a Chinese household a lot of it is oral history, a lot of it is learning by observing and doing and not so much following a written recipe. So it's not really in my background to work through recipes like in the American tradition so it's almost like a second skill I'm trying to acquire and not really an instinctual gravity towards it.Suzy Chase: You know what else I'm thinking about as much as your videos are quirky and fun. They're also incredible lifesavers for folks who might be dealing with food insecurity now during the pandemic and economic stress. Can you talk a little bit about that?June Xie: I feel like there's definitely a lot of viewers who have written in and have said, you know, this has been a terribly hard year and it's really nice to see you do so much with so little. And I feel like the reason why this video series has been quite successful is because it's practical. It's because people are unemployed and people are low on funds and we don't know when this pandemic is going to end and we don't know if things are going to change soon enough and it's, it's a very real side of what we're living through right now. It's pretty horrible. 2020 has been pretty bad and it's not like these issues that we're facing this year are brand new. They have always been here, but I think going through the pandemic and going through this poor handling of our response to it has really shown us where our weak spots are and it's put it right in front of our face. And it's saying hey, you can't ignore me now because look at all of these people going through this very hard time. I mean, eating on a budget has always been a concern for working families and I think now more than ever, it's on top of everyone's mind.Suzy Chase: Now to my segment called Last Night's Dinner, where I ask you what you had last night for dinner.June Xie: I don't know if you want to hear thisSuzy Chase: I'm dying. Yes, I cannot wait. Okay.June Xie: Yesterday I had the pleasure of eating many of my leftovers from my Christmas Budget Eats sheet, including salmon fish bones that is right fish bones and, um, some pork spare ribs where most of the meat has fallen off and I was just gnawing on bones there's a lot of bones in my diet behind the camera I'm kind of a bone fanatic. And after that, I went onto a medley of spicy pickles, canned fish, as well as some Indian snacks, including these delicious fried chickpeas. If you live near an Indian grocery store and you have the opportunity to go into their snack aisle, you need to grab yourself a couple of bags of fried Indian snacks. They are one of the most delicious, crunchy things you will ever eat. After that I had half a slice of my Buche de Noel which I also made for the Christmas episode, as well as a lot of chocolate and a lot of cheese. And do you want me to keep going?Suzy Chase: Yes.June Xie: I basically never stopped eating.Suzy Chase: And you're so tiny!June Xie: I mean, it's, uh, I don't know where it goes, but apparently according to an internet theme, as soon as I hit 45 it's all going to just poof, appear in my face so we're going to hold on for another 15 years and then I'll be not so tiny anymore.Suzy Chase: Okay. Tell me about salmon bones.June Xie: Okay. So for the Christmas budget episode, I made the salmon soup. I grew up with a lot of soups, pork soups with a lot of bones in it because bones are really where the flavor is. And I managed to grab a bag of salmon scraps from my local grocery store for only a dollar and it's all the trimmings off of the fish. So the tail of the fish, the spine of the fish, where they have cut the filets off, you know, the fins of the fish, the skin of the fish and so there wasn't a lot of salmon meat in that bag, but there was a lot of trimmings and a lot of flavor. So I made a salmon soup for that episode. And then I'm left with these bones and I know some listeners out there, my shirk at it but I really just like to chew and gnaw on the bones, it has so much flavor in it and there's like a little tendon that runs along the spine that is quite chewy so if you like your textures and you're not grossed out by this salmon bones, it's where it's at, baby.Suzy Chase: Where can we find you on the web social media and where can we find your Thanksgiving recipes?June Xie: Obviously if you want to watch these Budget Eats videos, you can find them on the Delish YouTube channel and I have an Instagram, but you're going to have to hunt for me. It's okay. It's easy. You have Google. Google will tell you and Thanksgiving recipes will be on the delish website and if you have any recipes that I didn't put on the website, feel free to reach out to me and I'll give them to you. I don't put all of my recipes on the website because not all of them are tested. And honestly, I don't feel proud of all of them to be giving people prescriptions of how to cook them. But if you want them, I'll give them to you.Suzy Chase: I am thankful for you and everything you've taught me how to make on YouTube. Thanks so much June for coming on Cookery by the Book Podcast.June Xie: Thank you so much, Suzy. It's been a joyOutro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

Chasing Flavor: Techniques and Recipes to Cook FearlesslyBy Dan Kluger 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.Dan Kluger: I'm Dan Kluger, and we are talking about my new cookbook called Chasing Flavor.Suzy Chase: If you enjoy Cookery by the Book please tell a friend I'm always looking for new people to enjoy the podcast. Now on with the show. You are the quintessential New York chef, you've worked under and alongside some of the great names in the restaurant world. Danny Meyer, Jean-Georges, Tom Colicchio, and Floyd Cardoz who we lost to COVID in April. Can you talk a little bit about how all of these guys influenced your cooking style?Dan Kluger: I started in the front of the house at Danny Meyer's Union Square Cafe and had really no idea that I would someday become a chef. I was really just spending my days off in the kitchen to learn a little about what goes on back there in the hopes that it would become an owner someday. I should know what goes on. And Michael Romano, who was the chef at Union Square Cafe at the time ended up offering me a job. So I started, I think it was back in 1995 as a prep cook, just peeling potatoes and frying calimari and cleaning salad greens. And it was an eye opening experience to begin with. But, you know, really taught me about the basics of food. It taught me about the basics of production of food, and it opened my eyes to some incredible Italian food. When, when Michael Romano was cooking his Italian food, it was not always you know, what we think of as Italian food. It was from areas all over Italy and he would hone in on something really specific. And so there's a lesson to go with it, which I really loved as a young cook. So, you know, I got a little taste of, of, uh, cooking, a little taste of food and flavorful food and great products from the farmer's market all while working at a place that I had originally worked in front of the house. And so I was tied to hospitality and it was tied to taking care of people. I think that really kind of spawned the interest in this for me and specifically the interest in not just cooking, but cooking to really make people happy and, and bring the whole experience. So that was my time at Union Square Cafe and towards the end of it I was really fortunate enough to be friend Floyd Cardoz who was working out of Union Square Cafe as he was building Tabla and doing menu tastings and his food was incredible. And, uh, you know, at that time it was kind of like nothing else. And Michael Romano was also a huge fan of Indian food so they shared a love for it. I think that's in part why Tabla became Tabla. I didn't grow up eating Indian food and I didn't grow up really with really any ethnic food other than going out for Chinese food and once a month with my parents, so it was really an eye opening experience and a great opportunity. And through that, I ended up going with Floyd to open Tabla and I worked actually alongside him for seven years. And again, like just every day was a learning experience, both in the culture behind the Indian food and the flavors of Indian food and then because this was not just your average Indian restaurant and it was really American and French techniques with Indian spices. I learned so much about technique and building flavor and so I would really credit Floyd as having started my taste buds and my love for this balance of flavor. That's something we talk a lot about in the book I've talked about throughout my career. And, uh, after seven years there, I went off to work with Tom Colicchio on a private club in Midtown. He was a consulting chef and he hired me as a chef and so now going to work for him, I was able to really hone my skills on what I consider American food and what I consider my food today. And then from there I met Jean-Georges and decided to go work with him. I opened a couple different projects for him, but ultimately ended up becoming the chef of ABC Kitchen, which opened, I guess it was 2009, 2010, somewhere in there, and was really based on farm to table nothing could be from further than 150 miles with the exception of our olive oil and our lemons and things like that. So I was able to really polish and hone my skills on flavor using these products and under his tutelage and within this incredible setting of a brand new restaurant. And then I opened Loring Place back in 2016. And here we are today with, with Chasing Flavor. It's a culmination of all those experiences tied into a book that I want it to act as a way for people to become more comfortable with both flavor building techniques, whether it's charring or roasting or smoking, as well as comfortable and confident in terms of building a pantry that they can use with all sorts of different products to create these really flavorful meals.Suzy Chase: Okay. Before we talk about Chasing Flavor, I have to tell you a funny, kind of New Yorky tidbit. I remember when chef Cardoz opened Tabla in 1998, and I could only afford to go to The Bread Bar downstairs, but it was amazing. It was the less expensive alternative. You kind of got a little bit of what was going on upstairs and the onion rings were amazing.Dan Kluger: Yes, they were, yes they were. Yeah. It was an incredible restaurant again, you know the right place, the right time to launch Indian inspired concept that really could speak to lots of different people, whether it was through The Bread Bar, which was this home-style Indian kind of street food menu or upstairs, which was, kind of the crème de la crème of ingredients and techniques to showcase these Indian spices.Suzy Chase: So the month that Loring Place opened, I had Mimi Sheraton on my podcast. And since she's a neighborhood gal, I asked her what her favorite restaurant was and she said, Loring Place. And I was like, what? What's that? And she said, "Oh, it's on eighth street. It's my favorite restaurant." And I was like, oh my gosh, I have to check it out. And so let me just talk about where it's located. So it's located in Greenwich village on eighth street, practically across the street from Electric Lady studios and for the longest time eighth street wasn't, shall I say, the most desirable street? And I feel like you made the street, what it is today. How did you discover that location?Dan Kluger: I don't think I made it what it is today, but I was certainly able to be a, I guess, a big part of, um, it's change and what it's become today, but really I would give the credit to my friends who own Eighth Street Wine Cellar, which is right across the street from me. And they've been around, I think, uh, 14 years now. And I used to come down here a lot after work. And so for me the street was kind of become home. And then probably about seven, eight years ago, uh, The Marlton which is a nice hotel that opened up on the corner and I think really helped Stumptown coffee. And so just through those two places and, and the wine bar, I think we started to see a change in the street, New York in general, started to get a little bit cleaned up from the riff raff that was on that street before and we came in you know, right time before too many restaurants around the block and I was really excited to be part of a neighborhood that I like and a block that I had already seen a bunch of growth on and now be part of its continued growth.Suzy Chase: So I feel like the majority of your career has been centered around the Union Square Greenmarket. Can you share some of your shopping strategies for going to any green market? Like, do you come with a list? Do you have the route mapped out before you get there? Or do you just walk from one end to the other, which is what I do?Dan Kluger: It's all of the above. We're shopping for the restaurant there's obviously a list. What do we know we need? And if we need 10 flats of tomatoes to get us through the weekend, we will probably, pre-order five of them from one of our favorite farmers. And then we'll spend the rest of the time walking around finding the other five so that we kind of distribute amongst other farmers and we're able to pick up tomatoes and taste them as we go. In terms of restaurant, that's a big part of it, but it was not as targeted as that. If I'm not shopping for the restaurant, I'm shopping more for menu development or for myself, then it's really more a matter of I like to walk through with really open-mind looking for whether it's something new or something that I didn't really expect to pick up and cook with, but was sort of inspired at that moment.Suzy Chase: You believe that every recipe should leave us with something beyond a tasty dish. Can you talk a little bit about your takeaways?Dan Kluger: Every recipe as you said, has something called the takeaway .The takeaway could be that this chili sesame condiment is great on the arctic char, but it can also be used not for a raw fish dish. You can braise tomatoes in it and serve it with poached halibut, or the takeaway could be something as simple as, you know, how we cook our parmesan croutons and that's something that, again, they're, they're there for a specific soup, but they can also be used on a salad, or it could be about how we marinate something or how we roast something to get enough caramelization on it that, you know, something like a brussel sprout is still creamy, but now it's crunchy. It's got a little bitterness, it's got extra sweetness from that caramelization. So again, the idea is that we're giving you the confidence to use these skills, whether it's the key ingredient or a full dish.Suzy Chase: So normally you write a recipe for the kitchen staff, how much tweaking did you have to do for us home cooks in this cookbook?Dan Kluger: There's certainly some where we simplified them a little bit, maybe a restaurant recipe, we make an herb oil that has to hang overnight and was a little more time consuming and expensive and in this case we just chopped herbs. So the idea behind any recipe that's in there is still that dish at its best.Suzy Chase: You talk about elderflower syrup in this cookbook, which is one of your secret ingredients for salad dressings.Dan Kluger: We used a lot at ABC, but I grew up every summer going to England and elderflower is a big thing there and I remember my grandmother having this bottle of syrup and kind of fell in love with it at a very young age and at ABC, I really kind of learned the versatility of it and started using it in lots of different things from hot sauces to, to vinaigrettes.Suzy Chase: So I grew up in Kansas and corn was everywhere, but I only learned about a corn zipper on page 11 of your cookbook. Where have I been?Dan Kluger: You know I fell in love with the corn zipper many years ago and just found that it's a little bit easier and cleaner than just using a knife, but obviously a knife works really well.Suzy Chase: I need a corn zipper in my life. So let's go back to that magical day in 1995, when you were a student at Syracuse in the food service program, and you were asked to show a special guest around campus.Dan Kluger: I owe the credit to gentlemen named Leon Genet. His children went there and I think he may have even gone there. And so he had an auditorium named after his wife and a lecture series that he sponsored and he used to bring all these different people up to speak, whether it was the CEO of Macy's or Tommy Hilfiger or in this case, Danny Meyer. And Leon and I had kind of hit it off at an early stage of my time at Syracuse. And he said, I got Danny coming, Danny's great I want you to show him around and we set it up and I attended the lunch with Danny and then we took him for a walk around Syracuse campus and we took them to the Carrier Dome and up in bright lights was welcomed Danny Meyer. And we kind of hit it off and after that, I applied to Union Square Cafe to be a summer intern.Suzy Chase: That's a crazy story.Dan Kluger: Yeah. I lucked outSuzy Chase: Totally well, no, you made it happen. You made the magic happen.Dan Kluger: You know, I think I've talked about this other people for when I've said, you know, I lucked out or I was lucky, then they said, no, no, no, you, you made it you've you you've made these things happen and I think I've made things happen and I've used my opportunities to make the best of them. And I certainly not just been handed a silver spoon at the same token. I got very lucky with these things. I got lucky in meeting Danny. I got lucky in meeting Floyd and I got lucky in meeting Tom. I got very lucky in meeting Jean-Georges and you know, those things, I, I truly believe are luck I mean, I worked my tail off to get to those places, but if I hadn't met any of those people, you know who knows where I'd be today. So I do think luck does have something to do with it.Suzy Chase: This cookbook teaches us some new cooking techniques. So why should we use a wire rack when roasting vegetables?Dan Kluger: So the wire rack sometimes called an icing grate, goes on a normal sheet tray is really great for roasting vegetables because you toss the vegetables in some oil you put on top, and as it goes into a hot oven, the hot air of the oven is not only cooking the top of the vegetables and the sides that are exposed, but because it's on the rack it's going underneath and cooking the bottom of them whereas if you just had them on a tray or on a piece of parchment, they're actually going to steam in part. So this, this makes them become, depending on what you're cooking and how you're cooking it. I kind of refer to it as like raisinating them and it starts to dry them out a little bit and intensifies them and that's what I really like about it is you can take something like a butternut squash and roast it on there, and I just find it, it takes more moisture out and it just makes it more naturally intense.Suzy Chase: That's so smart because there's nothing worse than one side that's kind of crispy and caramelized and nice. And the other side is just kind of like wet and goopy a little bit.Dan Kluger: Yep. Exactly. That's what we're trying to avoid.Suzy Chase: I made your recipe for Heirloom Tomato Toast on page 39. And it took me back to the Union Square Cafe days. Can you describe this recipe?Dan Kluger: Yeah. So it's funny that you talked about Union Square you know, every season we had the tomato bruschetta, uh, where we just took ripe tomatoes and tossed them with a little bit of olive oil, salt, and garlic, and put on toasted bread. I thought it was great, obviously very simple, but for me, it was just a little too simple. It was always missing something. And so at one point I decided to make this heirloom toast where I bought, obviously some of the best tomatoes you could find, but then took the toast and rather just grill it we actually toast it with parmesan so you get this crunchy layer parmesan on it, but it makes this like really great layer to put the tomatoes on it, lots of flavor and then we build the tomatoes up. They're sprinkled with salt and olive oil. And what actually happens is they, they leach out a little bit of their liquid. The bread has been toasted, so it's a little bit dry and can take the liquid. And so now you have this like parmesan bread with soft tomatoes and the bread is starting to soak up some of that juice. And so it just to me becomes an incredible flavored toast.Suzy Chase: Now to my segment called Last Night's dinner, where I ask you what you had last night for dinner.Dan Kluger: I made vegan ramen last night. I built this broth by really caramelizing, deep caramelize, the onions and garlic and ginger, and then add it in miso, which is really one of my favorite products and some Korean chili paste and tomato paste and even some vegetable Marmite basically cooked all that together and then finished it with soy and vinegar and all these things by making this really flavorful base. You wouldn't have known that there's no pork fat in there. I mean it was like still really jammy and rich, just like if it was a deep, normal ramen base. So again, it's, to me, it's always about building flavor in stages.Suzy Chase: Before we wrap it up. I want you to tell us about your Thanksgiving dinner kit at Loring Place. It looks delicious and I'm going to order one for my family.Dan Kluger: Awesome. It's all of my favorites, obviously turkey and then we take the breasts we cook that separately, the legs we braise and we bake into an incredible pot pie and then we have roasted spiced acorn squash, we have roasted brussels sprouts, mashed potatoes, cranberry chutney, which has, you know, this sort of Tabla Indian note to it, then stuffing and then last but not least a gravy that I've been making for years with Apple Jack Brandy and apple cider. So you can have dinner on the table and probably a half hour with not a whole lot of work.Suzy Chase: I'll say hey, look what I made everyone. They'll say, this is delicious. Where can we find you on the web social media and your restaurant here in the village?Dan Kluger: Website is dk@dankluger.com. Social media is Dan_Kluger, LoringPlaceNYC,on social media, as well as our new restaurant opening this December called Penny Bridge LIC and then both of them are PennyBridgelic.com and LoringPlacenyc.com.Suzy Chase: Thanks so much Dan, for coming on Cookery by the Book podcast.Dan Kluger: Thank you. It really a pleasure talking to you.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

Considered the chefs' chef, Dan Kluger, owner of Loring Place restaurant in New York City, shares his thoughts on balancing flavor, texture and color in dishes. His cookbook is "Chasing Flavor" (Houghton Mifflin Harcourt). Jim Law, founder of Linden Vineyards, has been called the godfather of Virginia wines. He shares what inspired him to start his winery in the early 1980s. Linden Vineyards in northern Virginia produces single estate wines from Chardonnay, Sauvignon and Bordeaux variety reds.The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Guy's guest for this week's adventure in food, wine, and fun is Chef Dan Kluger who has just released his new book “Chasing Flavor.”

NWP welcomes James Beard Award-winning chef Dan Kluger!  In his debut cookbook, James Beard Award–winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette. This is a very versitile cookbook! If you want pizza...boom...pizza receipe...brisket?...boom...brisket!...Vegetarian or vegan?...boom...you got it! Want to up your knife skills? This is where you start! From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen. Dan is widely regarded as one of the country's rising culinary stars and is known for his extraordinary skill at transforming simple foods into culinary masterpieces! Chasing Flavor is available now whereever books are sold. https://www.dankluger.com/  Buy Chasing Flavor and enjoy! Also, it makes a GREAT gift! 

Dan Kluger called in from New York, where he is Chef/Owner of Loring Place. His new book is Chasing Flavor, a primer on elevating home cooking to chef level. We talked about lamb and Artesia Restaurant, and compared Domino's Pizza to Papa John's. People prefer Domino's by a wide margin.

Chef Dan Kluger joins us to talk about his new cook book Chasing Flavors, out now!

Chef Dan Kluger joins us to talk about his new cook book Chasing Flavors, out now!

Elvis and the show talked about how kids dress up like superheroes when they leave the house, what did Skeery used to dress up like? What does your astrological sign say about you when it comes to dating?? We chat with our friend/superstar chef Dan Kluger about his new cookbook! Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Dan Kluger of New York City's Loring Place restaurant reflects on the lessons he's learned during quarantine, and remembers his late friend, the great chef Floyd Cardoz, whom we lost last month to coronavirus-related complications. A conversation about considering how we spend our time, and appreciating the influence and impressions others leave on us, and that in turn we can have on others.Please consider supporting Andrew Talks to Chefs via our Patreon page--pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. To support the employees of Loring Place, please contribute to their relief fund.  

Before the coronavirus, Dan Kluger’s eclectic, farm-to-table restaurant in New York City was teeming with patrons and boasted a healthy bottom line supplemented by a thriving events business. Shut down overnight by the pandemic, the award-winning chef wonders if he will ever reopen. Kluger speaks with the Washington Examiner's David Drucker over the phone.

Across the nation, restaurants, bars, and cafes sit dark and quiet. Owners are unsure if they will ever be able to re-open and hundreds of thousands have lost their jobs as millions have self isolated at home. This week on The Line, hear from several chefs and restaurant owners from around the nation in their own words about the last week of their personal and professional lives and the impossible and life changing decisions they've had to make during the evolving COVID-19 crisis. Stories from: Steven Satterfield - Chef/Owner Miller Union Atlanta @millerunionchefAlex Raij Founder, Chef, Owner Txikito, El quinto pino, La Vara, Saint Julivert Fisherie NYC @alexraij Andy Hollyday Chef/Co-Owner Selden Standard Detroit @chefandy42Dave Mancini Chef/Owner Supino Pizzeria Detroit @supinopizzeria Hannah Jacobs Co-Owner Babydudes Brooklyn @babydudes Dan Kluger Chef/Owner Loring Place NYC @dan_klugerMarina Michelson Co-Owner Paper or Plastik Cafe @paper_plastictheLINE is powered by Simplecast.

Before the coronavirus, Dan Kluger’s eclectic, farm-to-table restaurant in New York City was teeming with patrons and boasted a healthy bottom line supplemented by a thriving events business. Shut down overnight by the pandemic, the award-winning chef wonders if he will ever reopen. Kluger speaks with the Washington Examiner's David Drucker over the phone.

We have BIG Star @drm1974 taking us all on his new 10-episode adventure series #fromscratch David is presented with a recipe from an acclaimed Chef & he must hunt, dive, gather, forage & grow each ingredient to remake the meal, from scratch of course. Together they'll revel the overwhelming amount of work, craftsmanship & pure passion that brings every ingredient into the kitchen! We will see David milking a water buffalo for the world's finest mozzarella to diving for octopus in rough waters. Along with creating dishes with a local food hero Chef like @dan_kluger & international South African star Chef @abi_the_creative_4roomedekasi From Scratch Premieres Tomorrow, Sunday, February 16th at 6:00PM ET|PT On @fyi We also had the pleasure to visit @blackbarnrestaurant #nyc for an unforgettable meal prepared by Chef-Owner #johndoherty & Chef @matteosberg We get inside the mind of this legendary Chef to see his dreams come true to setting up #blackbarn from his beginnings as the Executive Chef at the world renowned @waldorfastoria He has also taken downtown Manhattan by storm with the addition of @blackbarnchelsea @blackbarnshop For Chef success comes with responsibility to give back, so we chat about His @heavenlyharvest_foundation Making An Impact On Hunger. To support this humanitarian mission Chef has created #harvest Good Meals. Good Deeds. Ready to eat meals that offer healthier meals than the normal canned or frozen meal. This new venture will support the #heavenharvestfoundation As for our meal, we definitely recommend the one night only, TONIGHT @blackbarnrestaurant 212-620-0041 #worldleadermenu 5 perfect course that Chef Doherty has served up to past World Presidents & Leaders throughout his long career in culinary & fine dining service. From ❤Consommé & Ravioli of Wild Mushrooms & Truffle to Chocolate Caramel Tarte, Gold Leaf & Raspberry Coulis❤

This week on Business Class, we have the James Beard Award-winning celebrity chef and restaurateur, Dan Kluger. Dan's career has brought him everywhere from Danny Meyer's Union Square Cafe to Tom Colicchio's CORE Club, as well as most recently, his long-awaited first restaurant, Loring Place. Not only does Dan have some insane stories about the ever-changing beast that is the New York City restaurant scene, but also a ton of valuable tips about how to climb the ranks of your industry and get yourself a seat at the table. And yes, Dan actually does share some legit industry secrets about how to literally get yourself a seat at the table, a.k.a reservations at some of the world’s hottest restaurants. I enjoyed this one a lot. Check it out!

This week on Business Class, we have the James Beard Award-winning celebrity chef and restaurateur, Dan Kluger. Dan's career has brought him everywhere from Danny Meyer's Union Square Cafe to Tom Colicchio's CORE Club, as well as most recently, his long-awaited first restaurant, Loring Place. Not only does Dan have some insane stories about the ever-changing beast that is the New York City restaurant scene, but also a ton of valuable tips about how to climb the ranks of your industry and get yourself a seat at the table. And yes, Dan actually does share some legit industry secrets about how to literally get yourself a seat at the table, a.k.a reservations at some of the world’s hottest restaurants. I enjoyed this one a lot. Check it out!

Natalie Johnson grew up around food and drink with her family. Her Dad further exposed her with a trip to Italy when she was 15. Natalie moved to NYC in 2010 and cut her teeth on some downtown restaurants cementing her love for wine. She has worked with Jack Mason at Marta, Bobby Stuckey at Frasca and Dan Kluger at Loring Place. Natalie recently left to become GM and Beverage Manager for Anton's in NYC with star chefs Chef Nick Anderer and the Franks.  The Grape Nation is powered by Simplecast.  

In this brilliant double-episode of Thrive Bites, I sit down with Chef Rich LaMarita and talk about his unique and personal journey in meditation & Ayurveda to his culinary career in world-renown Natural Gourmet Institute to the Institute of Culinary Education. Chef Richard LaMarita has had a diverse culinary career. He was a chef-instructor at the Natural Gourmet Institute for 25 years. His specialties, along with vegetarian and vegan cooking, are Indian and Italian cuisines.A graduate of the Institute of Culinary Education's Culinary Arts and Restaurant & Culinary Management programs, he has worked with numerous chefs in NYC, including Floyd Cardoz, Dan Kluger, and Ben Pollinger. He has also worked for notable families as a private chef and private instructor in Manhattan and the Hamptons since 1995.Richard has been a practitioner and teacher of Ayurveda, a science of life, health and balance, for 35 years. He has studied with Vedic and Ayurvedic master Maharishi Mahesh Yogi and has led seminars on Ayurvedic diet, cooking, yoga, and meditation throughout the U.S., and in Europe and Asia.Richard joined the Institute of Culinary Education in 2019, teaching Health-Supportive Culinary Arts career classes and leading recreational classes on Ayurvedic, Asian and vegan cuisines.Social Media Links:https://www.ice.edu/newyork/explore-ice/faculty-profiles/richard-lamaritaPlease support this podcast to impact others to live better: https://patron.podbean.com/thrivebitespodcast*Interview views are opinions of the individual. This podcast is not a source of medical advice*Copyright © 2020 by TheChefDoc, LLCAll text, graphics, audio files, Java applets and scripts, downloadable software, and other works on this web site are the copyrighted works of TheChefDoc, LLC. All Rights Reserved. Any unauthorized redistribution or reproduction of any copyrighted materials on this web site is strictly prohibited.

In this brilliant double-episode of Thrive Bites, I sit down with Chef Rich LaMarita and talk about his unique and personal journey in meditation & Ayurveda to his culinary career in world-renown Natural Gourmet Institute to the Institute of Culinary Education.Chef Richard LaMarita has had a diverse culinary career. He was a chef-instructor at the Natural Gourmet Institute for 25 years. His specialties, along with vegetarian and vegan cooking, are Indian and Italian cuisines.A graduate of the Institute of Culinary Education's Culinary Arts and Restaurant & Culinary Management programs, he has worked with numerous chefs in NYC, including Floyd Cardoz, Dan Kluger, and Ben Pollinger. He has also worked for notable families as a private chef and private instructor in Manhattan and the Hamptons since 1995.Richard has been a practitioner and teacher of Ayurveda, a science of life, health and balance, for 35 years. He has studied with Vedic and Ayurvedic master Maharishi Mahesh Yogi and has led seminars on Ayurvedic diet, cooking, yoga, and meditation throughout the U.S., and in Europe and Asia.Richard joined the Institute of Culinary Education in 2019, teaching Health-Supportive Culinary Arts career classes and leading recreational classes on Ayurvedic, Asian and vegan cuisines.Social Media Links:https://www.ice.edu/newyork/explore-ice/faculty-profiles/richard-lamaritaPlease support this podcast to impact others to live better: https://patron.podbean.com/thrivebitespodcast*Interview views are opinions of the individual. This podcast is not a source of medical advice*Copyright © 2020 by TheChefDoc, LLCAll text, graphics, audio files, Java applets and scripts, downloadable software, and other works on this web site are the copyrighted works of TheChefDoc, LLC. All Rights Reserved. Any unauthorized redistribution or reproduction of any copyrighted materials on this web site is strictly prohibited.

Dan Kluger, award-winning chef and owner of NYC’s Loring Place joins me on the podcast to reveal what really happens behind the scenes of a bustling restaurant, why every detail of your craft matters, and how to create the perfect experience for every guest. GO PREMIUM: Support the podcast, get ad-free episodes, transcripts, and so much more: https://fs.blog/knowledge-project-premium/  

Loring Place chef-owner Dan Kluger first became known to New York CIty restaurant-goers as the chef of ABC Kitchen, where he announced himself with a dynamic, vegetable-forward style that's among the best of its class anywhere in the United States. But this modest chef's backstory is deep, and punctuated by time with industry legends: He learned alongside Floyd Cardoz, Jean-Georges Vongerichten, and Tom Colicchio. A fellow resident of Westchester County, Dan swung by Andrew's house on the way into Manhattan one recent morning for a chat about his life and career, and some thoughts on the value and challenges of keeping it simple. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Dorothy Cann Hamilton continues her Chef’s Story series with award winning chef Dan Kluger of the celebrated ABC Kitchen on the Upper East Side of New York City. Dan explains how he went from growing up on NYC pizza and Chinese food to becoming a high end chef. Hear his experiences working for Danny Meyer and Jean Georges and hear what the audition process to get into Tabla was like. Find out how he handles collaborations in the kitchen and why nothing is more rewarding than putting out an excellent dish in the middle of a busy night at a restaurant. From textures to ingredients learn all about what makes Dan’s cooking so sought after and ABC Kitchen so well respected. This program was sponsored by Whole Foods Market. “Being a chef is much more than producing the food, its the full picture of helping with the whole experience – how the food is delivered, what goes on in the front of the house, etc.” –chef Dan Kluger on Chef’s Story