Podcasts about David Guas

The chef and Bayou Bakery owner recently returned from Poland where he was feeding Ukrainian refugees with World Central Kitchen.

Earthling! Falls Church Man Breaks Space Record Falls Church native Mark Vande Hei is back on Earth after a record breaking 355 days at the International Space Station. He hitched a ride back with two Russian Cosmonauts. Wonder want that convo on the ride back was like? Bayou Bakery Chef Guas In Poland Helping Refugees As humanitarian efforts from around the world are sending money and support to refugees fleeing Ukraine Arlington's Chef David Guas hopped on a plane to prepare meals just miles from the border in Poland.  If you're married you'll totally relate to how he ended up in Europe. Baseball, Blossoms and Horses Nationals Park Nationals Park hosted a launch party for fans to view and purchase the highly anticipated cherry blossom-themed City Connect line on Wednesday.  WIN DC Central Kitchen #CapFoodFight Tickets We'e one week away from the DC Central Kitchen Capital Food Fight.  You can wine a pair of tickets and $100 in Alto rideshare credit on Tommy's Instagram and Kelly's Instagram. Awarding RBG and Bono Justice Ruth Bader Ginsburg's children donated items of her life and career to the Smithsonian American History Museum The Museum also presented RBG (posthumously) with the “Great American Medal” past recipients include  Madeleine Albright, Gen. Colin Powell, Tom Brokaw, Cal Ripken Jr., Billie Jean King, Paul Simon and Dr. Fauci.  Bono of U2, ONE, RED, and all the other things Fame is in DC too. Yesterday he roamed the halls of the Capitol making a point to stop and chat with Capitol Police.  Tonight he'll receive the William Fulbright Prize for International Understanding because well, he's Bono and does all kinds of good things for the world.

Chef David Guas is owner of Bayou Bakery, Coffee Bar & Eatery, a popular community gathering place in Arlington, Virginia. He grew up in New Orleans, and as a young boy cooked with his Aunt Boo. Guas shares his experience producing and hosting his docu-series, Forbidden Feasts, about visiting Cuba to trace his ancestry. With Mardi Gras season underway, Guas serves up some king cake history and how to celebrate Mardi Gras at home. He also discuss this charity initiative, Chefs Feeding Families.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).

As host of Travel Channel's "American Grilled," Chef David Guas travels the country seeking backyard cooking's best and boldest flavors. In Grill Nation, Guas shares the secrets he's learned along the way, offering pit-proven tips, techniques, and delicious recipes for year-round smoking, grilling, and barbecuing.

As host of Travel Channel's "American Grilled," Chef David Guas travels the country seeking backyard cooking's best and boldest flavors. In Grill Nation, Guas shares the secrets he's learned along the way, offering pit-proven tips, techniques, and delicious recipes for year-round smoking, grilling, and barbecuing.

Grill Nation host David Guas shows how to set up your grill in zones along with other tricks and tips from his book of the same name, Grill Nation.

Amy chats with author David Guas about his book Grill Nation.

Hosted by David and Nycci Nellis. Our guests are: • David Guas, the chef/owner of the Bayou Bakery Coffee Bar and Eatery, has founded the Chefs Feeding Families program, a collaboration with Real Food For Kids, which has been operational since the closure of Arlington County Public Schools on March 13. We talk about Chefs Feeding Families and the challenges facing small business owners during the current pandemic; • Gerard Bertholon. chief strategy officer at Cuisine Solutions, talks about how continued innovations with sous vide cooking and new ways of extracting essential nutrition from what may look like vegetable leftovers can help feed and nurture us during and after the pandemic; • Edward Segal, one of D.C.’s foremost public relations practitioners and crisis management authorities, has just dropped a book, “Crisis Ahead: 101 Ways to Prepare for and Bounce Back from Disasters, Scandals and Other Emergencies.” The pandemic has had a devastating effect on thousands of restaurants across the country. Ed shares tips on how restaurants can get through this crisis and turn the lights back on for their businesses, and what they can do now not just to survive, but to thrive, after the crisis ends; • Michelin Star chef Chris Morgan (formerly chef/co-owner at Maydan, who’s planning the opening of Bammy's this summer) spearheaded the launch of Save D.C. Eats. Some of D.C.'s most celebrated chefs and restaurateurs are rallying together to offer unique experiences that guests can buy now and redeem later, with 100% of proceeds benefiting restaurants and members of the hospitality industry affected by COVID-19.

Hosted by David and Nycci Nellis. Our guests are: • David Guas, the chef/owner of the Bayou Bakery Coffee Bar and Eatery, has founded the Chefs Feeding Families program, a collaboration with Real Food For Kids, which has been operational since the closure of Arlington County Public Schools on March 13. We talk about Chefs Feeding Families and the challenges facing small business owners during the current pandemic; • Gerard Bertholon. chief strategy officer at Cuisine Solutions, talks about how continued innovations with sous vide cooking and new ways of extracting essential nutrition from what may look like vegetable leftovers can help feed and nurture us during and after the pandemic; • Edward Segal, one of D.C.'s foremost public relations practitioners and crisis management authorities, has just dropped a book, “Crisis Ahead: 101 Ways to Prepare for and Bounce Back from Disasters, Scandals and Other Emergencies.” The pandemic has had a devastating effect on thousands of restaurants across the country. Ed shares tips on how restaurants can get through this crisis and turn the lights back on for their businesses, and what they can do now not just to survive, but to thrive, after the crisis ends; • Michelin Star chef Chris Morgan (formerly chef/co-owner at Maydan, who's planning the opening of Bammy's this summer) spearheaded the launch of Save D.C. Eats. Some of D.C.'s most celebrated chefs and restaurateurs are rallying together to offer unique experiences that guests can buy now and redeem later, with 100% of proceeds benefiting restaurants and members of the hospitality industry affected by COVID-19.

Get the featured cocktail recipes: Mardi Gras Crusta This Southern-born charismatic hunting, fishing, Harley-riding, celebrity chef/author/restaurateur has made countless appearances on The Today Show, hosted Travel Channel’s “American Grilled” and has been a judge on both Food Network’s “Chopped” and “Chopped, Jr.” And even with all this success and notoriety, David Guas still stands by his restaurant’s philosophy: it takes more than just technique and cuisine, it also takes a commitment to preserving hospitality as a tradition. Now that deserves a WHOOO DAT! If you’d like to take a stab at some of David’s amazing southern treats, pick-up his first cookbook, “DamGoodSweet” which was named one of Food & Wine’s Best New Dessert Cookbooks and won the James Beard Award in the Baking and Dessert Cookbook category. If you’re looking for something a bit more savory, grab his second cookbook, “Grill Nation,” where he shares pit-proven tips, techniques and delicious recipes he learned while hosting American Grilled. Want more reasons to celebrate? Then head over to our library of libations and find another Mardi Gras-rrific recipe. Don't forget to subscribe, download and review to share your thoughts about the show!

Featured guest is award-winning Chef and TV personality David Guas of Bayou Bakery Coffee Bar & Eatery. Culinary Destination: Willamette Valley, Oregon. Ceslie's Picks. Front of House segment on Music with Robert Rodriguez and more. Hosted by award-winning journalist and culinary expert Ceslie Armstrong.

mardigrasextravaganza.com

There’s a lot of bad news coming out of Washington, DC these days. Hear about the city, and it’s easy to feel negatively. But that’s the opposite reaction I have when I think of this city, full of vibrant restaurants, and one of the best places to start your day, or take a lunch, is just over the line in Arlington, VA. Bayou Bakery is a slice of New Orleans helmed by chef/owner David Guas, someone who’s just as happy pulling an espresso shot and greeting guests by name as he is deftly laminating dough or creating a chocolate ganache with just the right sheen. He started his career at the prestigious Windsor Court Hotel in New Orleans, he’s penned a James Beard finalist cookbook, and had some TV fun as the host of the Travel Channel’s American Grilled, but through it all he’s remained a loyal participant in Who Dat Nation. And he makes one of the best beignets this side of Cafe Du Monde.

Author of Grill Nation, David Guas discusses summer BBQ ideas with Amy.

Can we match excess food with need to better help people escape poverty? American University college student Maria Rose Belding, Co-Founder and Executive Director of Matching Excess And Needs for Stability (MEANS), discusses food waste and hunger with celebrity chef David Guas on a special episode of Add Passion and Stir made possible by generous support from the Sodexo Stop Hunger Foundation. At age 12, Belding imagined a better system for getting excess food to emergency food providers and the people that need it. She founded her nonprofit a few years later. “Food is really the key that unlocks the door to all of these other social services that help people actually leave poverty, but until we deal with the food, we can’t deal with anything else,” she says. Long-time Share Our Strength supporter Guas has always understood the importance of donating leftover food from his restaurants to local organizations. “At Bayou Bakery, since the beginning we work closely with A-SPAN [a homeless services organization and shelter in Arlington, VA]…it’s been a great partnership,” he says. Belding wishes every chef and food organization thought about food waste the same way. “That’s money the shelter doesn’t have to spend on food… and that means they can funnel it into AA or mental health programs,” she notes. A volunteer in food pantries since age six, she recognized very young the instability of food resources at these establishments. Pantries are often in simultaneous feast or famine mode – with way too much of one item they cannot use and not enough of another item they really need. Today, MEANS addresses that problem by connecting thousands of food banks, shelters, soup kitchens and other providers with food donations in real time, and has recovered more than 1.65M pounds of food over the last five years. Both guests understand that recovering food waste is only one piece of alleviating hunger and poverty. Host Billy Shore asks Belding how much of the hunger problem in the United States could be addressed by food waste? “Mathematically speaking, if you just look at this like a calculus problem, food waste can solve all of it. Hunger is not a calculus problem. Hunger is much more complicated than that,” says Belding. She explains the important role programs such as SNAP and WIC play in solving hunger. Guas recently took to Capitol Hill with two other celebrity chefs to champion these federal food programs. “We just banged down doors, chewed people’s ears and stressed the importance of protecting this [SNAP] program,” he relates. Be inspired by this impactful conversation among these social activists with real-time solutions to hunger in America.

New Orleans' favorite son, chef David Guas, joins David Nellis in hosting today's show. Also in studio are: two mad scientists - Alex Laufer and Stephen Corrigan – from One Eight Distilling, here to talk their special techniques that take their products from grain to glass; from the Market at River Falls – Jim McWhorter and Julia Feder; former Cafe Leopold executive chef Joel Hatton, who is the new guy running the kitchen at Café ST. Ex; and 1986 Whiskey Bar founder and GM Dan Patrizio, in with tastes and talk of potent, whiskey-driven cocktails.

New Orleans’ favorite son, chef David Guas, joins David Nellis in hosting today’s show. Also in studio are: two mad scientists - Alex Laufer and Stephen Corrigan – from One Eight Distilling, here to talk their special techniques that take their products from grain to glass; from the Market at River Falls – Jim McWhorter and Julia Feder; former Cafe Leopold executive chef Joel Hatton, who is the new guy running the kitchen at Café ST. Ex; and 1986 Whiskey Bar founder and GM Dan Patrizio, in with tastes and talk of potent, whiskey-driven cocktails.

Hosted by David and Nycci Nellis.This week, we take you aboard Celebrity Cruises for a preview of the DC Celebrity Chefs Caribbean Cruise , coming up January 28 - February 4, 2017.Nycci has curated am amazing, first-of-its-kind, Foodie and the Beast cruise with Top Chef alums Mike Isabella and Marjorie Meek-Bradley, Today Show regular and host of the Travel Channel's American Grilled, Chef David Guas and one of America's most celebrated mixologists, DC's own Derek Brown. We'll leave from Miami for a luxurious, 5-star, sun- and fun-filled week of special dining, cooking classes, private beach parties and much more, with stops in Cozumel, the Caymans, Jamaica and Hispaniola, before returning to Miami. For trip details, visit www.dcchefscruise.com.Guests on today's show are the senior executives from Celebrity who worked together to make our custom cruise so special. They include:* Philip Jacobs - East Coast Market Sales Representative * Lorenzo Davidoiu - Director of Food & Beverage Operations * Andrea "Andey" Rebecca Ziff - Beverage Development & Guest Services Manager * Becky Thompson Foley - Entertainment Director * Joan Sanchez - Global Tour Operations Senior Sales Manager Enjoy the show and then check out the cruise - it's gonna be a delicious week!

Hosted by David and Nycci Nellis.This week, we take you aboard Celebrity Cruises for a preview of the DC Celebrity Chefs Caribbean Cruise , coming up January 28 - February 4, 2017.Nycci has curated am amazing, first-of-its-kind, Foodie and the Beast cruise with Top Chef alums Mike Isabella and Marjorie Meek-Bradley, Today Show regular and host of the Travel Channel's American Grilled, Chef David Guas and one of America's most celebrated mixologists, DC's own Derek Brown. We'll leave from Miami for a luxurious, 5-star, sun- and fun-filled week of special dining, cooking classes, private beach parties and much more, with stops in Cozumel, the Caymans, Jamaica and Hispaniola, before returning to Miami. For trip details, visit www.dcchefscruise.com.Guests on today's show are the senior executives from Celebrity who worked together to make our custom cruise so special. They include:* Philip Jacobs - East Coast Market Sales Representative * Lorenzo Davidoiu - Director of Food & Beverage Operations * Andrea "Andey" Rebecca Ziff - Beverage Development & Guest Services Manager * Becky Thompson Foley - Entertainment Director * Joan Sanchez - Global Tour Operations Senior Sales Manager Enjoy the show and then check out the cruise - it's gonna be a delicious week!

This week, a favorite from our archives featuring Faith's Frozen Dark & Stormy Cocktail, Anthony DeSerio's Ginger Beer Piña Colada, and David Guas's Grilled Chicken Tequila Burger (it's SO mouth-wateringly good). Plus, for our Cape Cod vacationers, we recommend Pain D'Avignon in Hyannis and the gang talks to Connecticut boaters about how they turn out great food (like fresh ricotta, Bolognese, and mango-coconut rice) in such small spaces. Climb on board for a great show! The post More Great Grilling + A Favorite Frozen Cocktail appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Hosted by David and Nycci Nellis.On this week's show:* Chef Dave Zino is an Executive Chef & Culinary and spokesperson for the National Cattlemen's Beef Association and he's in to talk about the association's Beef Checkoff and sponsorship of the Safeway National Capital Barbecue Battle in downtown DC.* Chef David Guas (host of the Travel Channel's hot show, American Grilled, and chef/owner of DC's beloved Bayou Bakery) is in with yet another cookbook he has punched out: this one is Grill Nation and we'll be talking the ins and outs of grilling with charcoal, wood and gas.* Last time Mike Koch was in, he regaled us with stories of how this city boy became a goat cheese farmer and now he's back as the new executive director of FreshFarm Markets. We'll hear about how he and his team plan to take the Markets to the next level of impact on the DC area's sourcing of fresh, organic produce and other foods. * Speaking of organic, Daniel Liberson is Northern Virginia's Lindera Farms, makes vinegars to die for. He's in to discuss the process and how he built the business from scratch. * The team behind Ripple and Roofer's Union has just opened Jug and Table in Adams Morgan. Sommelier Theo Rutherford is in to chat about and present some of the new restaurant's signature cocktails.

Hosted by David and Nycci Nellis.On this week's show:* Chef Dave Zino is an Executive Chef & Culinary and spokesperson for the National Cattlemen's Beef Association and he's in to talk about the association's Beef Checkoff and sponsorship of the Safeway National Capital Barbecue Battle in downtown DC.* Chef David Guas (host of the Travel Channel's hot show, American Grilled, and chef/owner of DC's beloved Bayou Bakery) is in with yet another cookbook he has punched out: this one is Grill Nation and we'll be talking the ins and outs of grilling with charcoal, wood and gas.* Last time Mike Koch was in, he regaled us with stories of how this city boy became a goat cheese farmer and now he's back as the new executive director of FreshFarm Markets. We'll hear about how he and his team plan to take the Markets to the next level of impact on the DC area's sourcing of fresh, organic produce and other foods. * Speaking of organic, Daniel Liberson is Northern Virginia's Lindera Farms, makes vinegars to die for. He's in to discuss the process and how he built the business from scratch. * The team behind Ripple and Roofer's Union has just opened Jug and Table in Adams Morgan. Sommelier Theo Rutherford is in to chat about and present some of the new restaurant's signature cocktails.

Hosted by David and Nycci Nellis.On this week's show:* Chef Dave Zino is an Executive Chef & Culinary and spokesperson for the National Cattlemen's Beef Association and he's in to talk about the association's Beef Checkoff and sponsorship of the Safeway National Capital Barbecue Battle in downtown DC.* Chef David Guas (host of the Travel Channel's hot show, American Grilled, and chef/owner of DC's beloved Bayou Bakery) is in with yet another cookbook he has punched out: this one is Grill Nation and we'll be talking the ins and outs of grilling with charcoal, wood and gas.* Last time Mike Koch was in, he regaled us with stories of how this city boy became a goat cheese farmer and now he's back as the new executive director of FreshFarm Markets. We'll hear about how he and his team plan to take the Markets to the next level of impact on the DC area's sourcing of fresh, organic produce and other foods. * Speaking of organic, Daniel Liberson is Northern Virginia's Lindera Farms, makes vinegars to die for. He's in to discuss the process and how he built the business from scratch. * The team behind Ripple and Roofer's Union has just opened Jug and Table in Adams Morgan. Sommelier Theo Rutherford is in to chat about and present some of the new restaurant's signature cocktails.

Hosted by David and Nycci Nellis.On this week's show:* Chef Dave Zino is an Executive Chef & Culinary and spokesperson for the National Cattlemen's Beef Association and he's in to talk about the association's Beef Checkoff and sponsorship of the Safeway National Capital Barbecue Battle in downtown DC.* Chef David Guas (host of the Travel Channel's hot show, American Grilled, and chef/owner of DC's beloved Bayou Bakery) is in with yet another cookbook he has punched out: this one is Grill Nation and we'll be talking the ins and outs of grilling with charcoal, wood and gas.* Last time Mike Koch was in, he regaled us with stories of how this city boy became a goat cheese farmer and now he's back as the new executive director of FreshFarm Markets. We'll hear about how he and his team plan to take the Markets to the next level of impact on the DC area's sourcing of fresh, organic produce and other foods. * Speaking of organic, Daniel Liberson is Northern Virginia's Lindera Farms, makes vinegars to die for. He's in to discuss the process and how he built the business from scratch. * The team behind Ripple and Roofer's Union has just opened Jug and Table in Adams Morgan. Sommelier Theo Rutherford is in to chat about and present some of the new restaurant's signature cocktails.

Allan Benton's Smoky Mountain Country hams and bacon are cult-like among top chefs and discerning diners. Allan slowly dry cures his ham with a time honored process and simple ingredients: salt and brown sugar to create a distinctive, unforgettable aroma and flavor. Chef David Guas cooks Louisiana inspired dishes at his 2 Bayou Bakery hot spots in Washington, DC. Host of Travel Channel's "American Grilled" he's author of "Grill Nation: Surefire Recipes, Tips and Techniques To Grill Like a Pro.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

NWP welcomes David Guas! This charismatic chef, widely familiar from his frequent appearances on "The Today Show," brings a rugged charm as host and co-judge of "American Grilled," Travel Channel’s 13-episode high-heat, high-stakes cooking competition program, which aired throughout Summer of 2014. With no competition for attention, Guas has garnered national praise in publications like Food & Wine, Southern Living, Garden&Gun, Saveur and Bon Appétit for showcasing the soul of the South in his sinfully delicious, Louisiana-style favorites and signature desserts at the neighborly Arlington, Virginia restaurant, established in 2010, Bayou Bakery, Coffee Bar & Eatery. His second venue, opening spring 2015, will be Bayou Bakery, Coffee Bar & Eatery at Hill Center at the Old Naval Hospital, occupying an historic carriage house on Washington's Capitol Hill commissioned by President Abraham Lincoln at the height of the Civil War. Both offer discerning eaters a range of comforting options in a leisurely, rustic, counter-service hangout. http://www.chefdavidguas.com/#! This show is sponsored in part by http://audibletrial.com/northwestprime 1st book is Free! Click & see if audible books are right for you

Talk with Chef David Guas, Host and Co-Judge on Travel Channel's "American Grilled," as well as Deanne French, Director of Public Relations, and Shannon Gilbert, Director of Sales at The Ritz-Carlton Laguna Niguel.

When it s unbearably hot in Louisiana, there s not much you can do to beat the heat. Take a tip from the guests on this week s show cool down with a brew or leave town for a couple of weeks. If you head over to the Avenue Pub, expect to be greeted by a knowledgeable staff willing to share their beer knowledge with you just don t expect any free samples. We ll head over to the bar for a beer sampling with owner Polly Watts, then come back home for a chat with David Guas about his time on the road with American Grilled, a new program on the Travel Channel. To round out the program we ll head up to Shreveport for dessert, then hear about Ryan Hughes trip to Russia. His experience cooking jambalaya outside of Moscow had him grinning ear to ear we hope it ll do the same for you. Jambalaya 1 lb. fresh chaurice sausage 1 lb. andouille sausage 1 4 cup diced tasso 1 onion, chopped 1 bell pepper, chopped 3 stalks celery, chopped 3 cups long grain white rice 1 15 oz. can whole tomatoes optional 6 cups chicken stock or water 3 cloves garlic, minced 2 teaspoons thyme 1 bay leaf 1 4 cup thinly sliced green onions Remove the chaurice from its casing and saut until browned, breaking up into the consistency of ground meat. Add andouille, tasso, onion, celery and bell pepper and continue saut ing until all ingredients are browned about 20 minutes . Add rice and stir together for 3 4 minutes. Add remainder of ingredients and bring to a boil, then cover and reduce to a simmer. Cook without stirring for 25 minutes. Using a fork, add the green onions fluffing into the rice. Cover and cook another 5 minutes before serving.

David Guas, author of "DamGoodSweet"—a love letter to the Big Easy—talks about New Orleans' rich traditions, its unique culinary language, and the role the women in Guas's life played in shaping his love of food.