Podcasts about dinner impossible

After seeing Marc Summers' new Off-Broadway show, The Life and Slimes of Marc Summers, I am so honored to have been granted the opportunity to speak with him for My Entertainment Idols, a special series on my podcast Baring It All with Call Me Adam.In this interview, Marc is Baring It All with Call Me Adam about:What he learned about himself from performing The Life and Slimes of Marc SummersHow Marc allows himself to get messy without reverting back to old habitsWhat is something Marc has done post cancer that he wouldn't have done prior to his diagnosisWho are some of Marc's Entertainment IdolsWe bring Double Dare into 2024So much moreI grew up watching Marc as the host of Nickelodeon's Double Dare, and have been a fan ever since. I always wanted to be on Double Dare & I finally got to live out that childhood dream, when I got to go up on stage at Marc's one man show, during the game show segment.Wait until you hear the Behind-The-Curtain story I tell Marc during this interview about that moment in his show!The Life and Slimes of Marc Summers plays at New World Stages in NYC through June 2.More on Marc Summers:With one of the most diverse and eclectic careers in the entertainment industry, Marc is probably best known for putting Nickelodeon on the map as the host of Double Dare. He also hosted What Would You Do? as well as the first live special on Nickelodeon launching the Nickelodeon Studios in Orlando, Florida.Marc has hosted two talk shows on Lifetime, History IQ on The History Channel, as well as Unwrapped, one of the longest-running shows on Food Network. He was the original host of Next Food Network Star when Guy Fieri won, and he has also covered many news stories while appearing as a regular on ABC's Home Show.Marc was the Executive Producer of both Dinner Impossible and Restaurant Impossible, as well as a shark special on Discovery. He is also a frequent guest on Guy's Grocery Games and has been in several episodes of Diners, Drive-Ins, And Dives.Marc has appeared on OPRAH three times, with Howard Stern twice, and in a classic episode of The Tonight Show with guest Burt Reynolds. Google it – It is all spontaneous!Special Thanks:Joe Trentacosta, JT Public RelationsTheme Song by Bobby CroninPodcast Logo by Liam O'DonnellEdited by Adam RothenbergConnect with Me:Website: www.callmeadam.comFacebook: @CallMeAdamNYCInstagram: @CallMeAdamNYC

Marc Summers believes that if he didn't have Obsessive Compulsive Disorder (OCD), he wouldn't be where he is today. He looks back into the humble beginnings of his diverse career, his struggles with severe OCD, battles with cancer, and his resilience that ultimately defined his career journey. Marc highlights the unique aspects of “Double Dare”, how he landed the job, and his creative input in the physical challenges and the show's distinctive nose that's supposedly modeled after his own. His off-Broadway show, “The Life and Slimes of Marc Summers” written by Alex Brightman and featuring music by Drew Gasparini, showcases his life, including the various challenges he faced throughout, from a car crash where he broke every bone in his face to the stigma of having obsessive-compulsive disorder on his career. It also touched on his early career as a magician and comedian, his experiences at the Comedy Store alongside legends like Dave Letterman and Robin Williams, and the supportive role his wife played in his life and career for over 50 years. He discusses the show's exploration of overcoming obstacles and the theme of perseverance–traits that Marc takes pride in. Director Chad Rabinovitz and composer Drew Gasparini talk about their collaboration on "The Life and Slimes of Marc Summers", including the creative process and thematic elements behind bringing the show to fruition. Chad reminisces about his childhood admiration for Marc, his dream of participating in "Double Dare", and the journey from being a fan to collaborating with Marc, Drew, and Alex Brightman in creating and directing the show. Drew shares how a summer stock production of "Grease" brought him and Marc together, the immersive nature of the production, intertwining the nostalgic elements of "Double Dare" with heartfelt storytelling about Marc's life, and his unique perspective as the composer of the show. Marc Summers is a TV personality, comedian, game show host, producer, and talk show host known from the original “Double Dare” game show on Nickelodeon, and as the host of “Unwrapped” on the Food Network. He was the executive producer for Food Network's “Dinner: Impossible” and “Restaurant: Impossible', and now he has an off-Broadway, almost one-man show called “The Life and Slimes of Marc Summers” written by Alex Brightman, and with music by Drew Gasparini. Connect with Marc Summers: Instagram: @realmarcsummers Instagram: @drewgasparini Connect with The Theatre Podcast: Support the podcast on Patreon: Patreon.com/TheTheatrePodcast YouTube: YouTube.com/TheTheatrePodcast Threads, Twitter & Instagram: @theatre_podcast TikTok: @thetheatrepodcast Facebook.com/OfficialTheatrePodcast TheTheatrePodcast.com My personal Instagram: @alanseales Learn more about your ad choices. Visit megaphone.fm/adchoices

Television host and producer Marc Summers joins Tim to talk about the classic Nickelodeon show that put him and the Nickelodeon cable network on the map, Double Dare. Before Double Dare, kids didn't have their own game show and the Nickelodeon network was not as widely known as it would become after this crazy, messy, green slimy “party” that millions of millennials would rush home after school to watch. This episode was originally released on March 16, 2020. https://traffic.libsyn.com/forcedn/shapingopinion/214_-_Encore_-_Marc_Summers_and_Nickelodeon.mp3 It was the first game show for kids on the Nickelodeon cable network. It premiered in 1986 with Marc Summers as its host. Double Dare. In the show, two teams would compete to win money and prizes by answering trivia questions and completing physical challenges that amounted to an organized mess. The original version of Double Dare ran from 1986 to 1993. Two subsequent versions relaunched in 2000, and then from 2018 to 2019. Double Dare had more than tripled viewership for Nickelodeon in the afternoon. It was the most popular original daily program on cable television. Because of that show, Nickelodeon was able to take its place as a major player in cable television, and game shows for kids a thing. The show remains Nickelodeon's longest-running game show. In January 2001, TV Guide, ranked the show number 29 on its list of 50 Greatest Game Shows. Links Marc Summers Double Dare, Nick Double Dare, Fandom Five Things to Know About the Green Slime on Double Dare, Newsday About this Episode's Guest Marc Summers Marc Summers is a veteran television host and producer, and a comedian. His long list of television credits include: host and producer of Double Dare on Nickelodeon, Unwrapped for the Food Network, and as executive producer of the Food Network's Dinner: Impossible and Restaurant: Impossible. Over the year's he's hosted other shows, such as the syndicated Couch Potatoes, Nickelodeon's What Would You Do?, and as a talk show host on the Lifetime network's Our Home program. He remains active in new projects across several networks and platforms.

Trinity Wellsprings Church is located in the beachside town of Satellite Beach, FL. Join us each Sunday. Guests: We'd love to connect with you, if this is your first time watching us, please text the word GUEST to 321-710-2712 so we can thank you for watching. Covenant Partners/Regular Attenders: Please fill out our online connect card and let us know how we can pray with you: https://trinitywellsprings.com/welcom... To worship the Lord with your tithe or offering: https://trinitywellsprings.com/give/

Gospel of Luke 9:10-17

On this episode of The Story & Craft Podcast, we sit down to talk story with Chef, TV Host, Entrepreneur and Philanthropist, Robert Irvine.  He is likely most known for his work on his Food Network shows, Dinner Impossible and Restaurant Impossible.  We chat about his time in the British Royal Navy, what it's like to work as a chef in the White House and a cool anecdote from his time with Anthony Bourdain.  Robert has had a great career, has an infectious energy and is truly living a life of service.  It's a pleasure to bring you a great chat and talk story with Robert Irvine.

Chef Robert Irvine, the star of Restaurant: Impossible and Dinner: Impossible, joins the show to share his journey from joining the Royal Navy at 15 (and a half) to creating Food Network hits. Hear how to create a thriving restaurant, succeed at a difficult cooking challenge, prepare for Plan B and Plan C, perform on camera, and his top fitness tip. Connect with Robert at RobertIrvineFoundation.com, ChefIrvine.com, and social media

Marc Summers is a TV personality, disc jockey, radio host, warm-up guy, comedian, game show host, magician, stand up comedian, talk show host, and producer.  He's best known for hosting DOUBLE DARE for Nickelodeon and UNWRAPPED for the Food Network.  He's had to deal with life-threatening adversity and this is the inspiring story of how he overcame it and turned it into a show.   More podcasts at WAVE: https://podcasts.apple.com/us/artist/wave-podcast-network/1437831426

You may know Marc Summers as the long time host of Unwrapped on The Food Network, or remember him slinging SLIME as the host of Double Dare on Nickelodeon, but did you know he stared out as a magician, and it took him 13 years to get that show? How did he become a successful smoked salmon salesman? Hear about Marc's incredible journey, including a long run as a stand up comedian and TV show 'warmup', for shows like Soap, Alice, Mac Davis, Star Search and Webster. Marc went on to create TV shows like Dinner Impossible and Restaurant Impossible, and his first encounter with Chef Robert Irvine is unreal! Hear all about Marc's story of perseverance on this episode of The Break.

Television host and producer Marc Summers joins Tim to talk about the classic Nickelodeon show that put him and the Nickelodeon cable network on the map, Double Dare. Before Double Dare, kids didn't have their own game show and the Nickelodeon network was not as widely known as it would become after this crazy, messy, green slimy “party” that millions of millennials would rush home after school to watch. This episode was originally released on March 16, 2020. https://traffic.libsyn.com/secure/shapingopinion/Encore_-_Marc_Summers_and_Nickelodeon.mp3 It was the first game show for kids on the Nickelodeon cable network. It premiered in 1986 with Marc Summers as its host. Double Dare. In the show, two teams would compete to win money and prizes by answering trivia questions and completing physical challenges that amounted to an organized mess. The original version of Double Dare ran from 1986 to 1993. Two subsequent versions relaunched in 2000, and then from 2018 to 2019. Double Dare had more than tripled viewership for Nickelodeon in the afternoon. It was the most popular original daily program on cable television. Because of that show, Nickelodeon was able to take its place as a major player in cable television, and game shows for kids a thing. The show remains Nickelodeon's longest-running game show. In January 2001, TV Guide, ranked the show number 29 on its list of 50 Greatest Game Shows. Links Marc Summers Double Dare, Nick Double Dare, Fandom Five Things to Know About the Green Slime on Double Dare, Newsday About this Episode's Guest Marc Summers Marc Summers is a veteran television host and producer, and a comedian. His long list of television credits include: host and producer of Double Dare on Nickelodeon, Unwrapped for the Food Network, and as executive producer of the Food Network's Dinner: Impossible and Restaurant: Impossible. Over the year's he's hosted other shows, such as the syndicated Couch Potatoes, Nickelodeon's What Would You Do?, and as a talk show host on the Lifetime network's Our Home program. He remains active in new projects across several networks and platforms.    

Albuquerque Isotopes GM John Traub talks about the Food Network's visit to the ballpark. Also, Tyler and Sam preview the Fall Stars Game, and Josh goes back to the dog days in Ghosts of the Minors. Learn more about your ad choices. Visit podcastchoices.com/adchoices

CHEF ROBERT IRVINE Called in to chat about his new 6 Episode season of DINNER: IMPOSSIBLE.

This week on Food Network Obsessed, host Jaymee Sire shares the foods she’s currently obsessed with before diving into a conversation with Food Network star, Robert Irvine. Robert is the host of Food Network’s Restaurant: Impossible and Dinner: Impossible, and talks about how his experience filming is a direct reflection of his lived experience. He talks about the extreme conditions that would actually make dinner impossible and how his passion for the military comes before his passion for food. Robert also shares memorable moments on Restaurant: Impossible that viewers haven’t seen, and why he keeps in touch with every person from the show. Finally, Robert talks about how he met his wife, Gail, while filming and how he wrangled a team of Food Network stars to coordinate a surprise wedding for her. See omnystudio.com/listener for privacy information.

Hope you're having a good week so far...on this podcast we turn the tables on Cecily Knobler...who normally reviews movies for us..we instead have Nikki's daughter's review "Raya & The Last Dragon to her!! Plus..the strangest fact of the week..and our interview with Chef Robert Irvine of Dinner Impossible and Restaurant Impossible on Food Network and now Discovery Plus!! Hope you enjoy the podcast!! See omnystudio.com/listener for privacy information.

Iconic TV host Marc Summers is HUNG LIKE A MOOSE …At least that’s the rumor we are starting here on this podcast! Marc Summers! Legendary show business fixture! We all know the man from his tenure at Nickelodeon as the host for “Double Dare,” and “What Would You Do?” - but did you know that he started out as a f***ing magician! We ALL know that he was host of the food network’s long-running flagship show, “Unwrapped,” but did you know he was also a stand up comedian and performed alongside the likes of David Letterman, Robin Williams, Richard Pryor, and Jay Leno? Well TUNE THE HELL IN because in this episode of Now We’re Talking we hear all about Marc Summers’ unreal, relentless, adventuresome journey through show business and how he become the icon that he is today! An episode you do NOT want to miss. I love the man, and he has nothing but amazing insight and knowledge because he has done. it. all. Marc Summers was the host of long-running shows such as Double Dare, What Would You Do, Unwrapped, and many more. As a producer he helmed projects such as Dinner Impossible, Restaurant Impossible, and many specials for Discovery including several Shark Week Specials. He has toured the country for years hosting Double Dare live for thousands of fans from theaters to arenas. He’s had his hand in every corner of the industry from hosting, producing, to magic, stand up comedy, acting, and even musical theatre. Follow up with Marc Summers on twitter/instagram @realmarcsummers Follow Drew Gasparini: Twitter @DrewGasparini Instagram @DrewGasparini TikTok @theDrewGasparini For more info on this podcast, visit bpn.fm/NWT A Proud Member of Broadway Podcast Network. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today is a special day as we wrap up our five part mini series on Food Safety.  If you are a regular listener of this show, I think you have been anticipating this episode just as much as I have.  I was fortunate enough to have the opportunity to talk with Chef Robert Irvine as we discussed a variety of subjects.   If you know anything about him, he has to be one of the busiest people I know!  Most of you know him from his Restaurant Network series like Dinner Impossible, Restaurant Impossible and his most recent, Restaurant Impossible, Back to Business where he helps restaurants put systems and procedures in place to compensate for the damage that Covid19 has caused within the industry.  Through his efforts, he has given struggling restaurateurs a second chance to turn their lives and businesses around in over 200 episodes and counting.     Other things you probably didn’t know about him, he has a food line, a health bar product, a clothing line, a liquor line, restaurants in Vegas and even at the Pentagon…. This guy is a machine!  Speaking of being a machine he was once named one of the 25 fittest men in America by Men’s Fitness Magazine.   An author, an entrepreneur, a philanthropist and huge supporter of our nation’s military, I really don’t know what he will be up to next.   Upcoming events….Just one quick announcement before closing out this show, next week, October 12 and 13th is Restaurant Next which is a spectacular online event that has a very impressive list of content and speakers.  For more information and to sign up for FREE if you are a restaurant operator, please visit  https://events.ensembleiq.com/RestaurantNext (https://events.ensembleiq.com/RestaurantNext) Chef Robert IrvineRobert Irvine is a world-class chef, entrepreneur, and philanthropist. The host of Food Network’s hit show Restaurant: Impossible, he has given struggling restaurateurs a second chance to turn their lives and businesses around in over 200 episodes and counting. He would know a thing or two about running a successful business. In addition to his restaurants—Robert Irvine’s Public House at the Tropicana in Las Vegas and Fresh Kitchen by Robert Irvine within the Pentagon—he is the owner of FitCrunch, whose protein bars, powders, and snacks are available nationwide; Robert Irvine Foods, which makes prepared, restaurant-quality dishes available in grocery stores and provides food service to military bases worldwide; and the Lansdale, PA-based Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more. A portion of the proceeds from all of Robert’s endeavors benefit the Robert Irvine Foundation. Created in 2014, the foundation gives back to our servicemen and women and first responders. Funds raised help at-need veterans and first responders in a variety of ways: training service dogs, making mental health and wellness services available, providding mobility devices for the disabled, and much more. Learn more at http://robertirvinefoundation.org/ (RobertIrvineFoundation.org). How To Contact MeComment hotline: 954-302-0851 Website: https://skipkimpel.com/ (https://SkipKimpel.com) (show notes will be posted here) Twitter: https://twitter.com/skipkimpel (https://twitter.com/skipkimpel) Facebook:  https://www.facebook.com/skipkimpel1/ (https://www.facebook.com/skipkimpel1/) LinkedIn: https://www.linkedin.com/in/skipkimpel/ (https://www.linkedin.com/in/skipkimpel/) Next Week’s Show…Next week I will be covering the Restaurant Next online conference with daily updates. You can expect these available to you on Tuesday and Wednesday mornings. I will be doing a separate show recap for each day of the conference. I don’t want you to miss ANY of that great content!

Welcome to our 13th episode of Beating The Odds with mentalist and memory expert, Jim Karol. On BTO, Jim shares his knowledge of memory while interviewing others that are making an impact in our world. Beating The Odds guests range from top military leaders and professional athletes, to some of the most brilliant people in the science and medical fields. On episode 13 of Beating The Odds we have Chef Robert Irvine and UFC BantamWeight Champion, Dominick Cruz. Chef Irvine is an English world class chef, entrepreneur, and host. His style of cooking along with his personality and creativity has revolutionized the food channel starting with his show, Dinner: Impossible, airing over 100 episodes to date. Over a million viewers tune in weekly to watch Robert chef it up'! Dominick Cruz is a two-time UFC bantamweight champion. His fighting style is characterized by unorthodox movements with a powerful wrestling base and he originally won his first UFC title in 2010. After a string of injuries forced him to lose the title, he came back in 2016 to regain it. Since then, Cruz has been training post-3 year layoff and after his recent loss to Henry Cejudo, he hopes to come back stronger for his next fight. In this episode, Irvine, Cruz and Jim spoke about their experience on a USO tour together. Collectively they've served on 100's of tours and each of them are adamant about supporting our US service members. Dominick spoke about the future of sports during COVID but more importantly, how the UFC has taken the lead on safe sporting events with their newly debuted, “Fighter Island.” Please enjoy episode 13 of Beating The Odds with Jim Karol, Chef Irvine and Dominick Cruz. Connect with Robert: https://www.instagram.com/chefirvine/ (https://www.instagram.com/chefirvine/) Connect with Dominick: https://www.instagram.com/dominickcruz/ (https://www.instagram.com/dominickcruz/) Visit jimkarol.com/podcast (http://jimkarol.com/podcast) for more. Please visit SignalRelief.com and use Promo Code “Memory” at Check-out to Receive your Discount, only for our Beating the Odds Listeners! Listen and Connect with Jim: Beating The Odds Podcast by Jim Karol is on all podcast platforms. Spotify: https://open.spotify.com/show/4ccbD9GqHLApVWMIEU8w1i?si=Jf55XoltQJau1uegIbGqBA Apple Podcasts: https://podcasts.apple.com/us/podcast/beating-the-odds-official-trailer/id1519541713?i=1000478742082 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5jYXB0aXZhdGUuZm0vYmVhdGluZy10aGUtb2Rkcw Instagram: @beatingtheoddsjimkarol https://www.instagram.com/beatingtheoddsjimkarol/ Twitter: https://twitter.com/jimkarol Facebook: https://www.facebook.com/BTOpodcast/ (https://www.facebook.com/BTOpodcast/)

Marc Summers is an American television personality, comedian, game show host, producer, and talk show host. He is best known for hosting Double Dare for Nickelodeon, Unwrapped for Food Network, and recently he was Executive Producer for both Dinner: Impossible and Restaurant: Impossible also for Food Network. www.marcsummerstv.com Follow @realmarcsummers --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/confessionsofanactress/message Support this podcast: https://anchor.fm/confessionsofanactress/support

Television host and producer Marc Summers joins Tim to talk about the classic Nickelodeon show that put him and the Nickelodeon cable network on the map, Double Dare. Before Double Dare, kids didn't have their own game show and the Nickelodeon network was not as widely known as it would become after this crazy, messy, green slimy “party” that millions of millennials would rush home after school to watch. https://traffic.libsyn.com/shapingopinion/Double_Dare_auphonic.mp3 It was the first game show for kids on the Nickelodeon cable network. It premiered in 1986 with Marc Summers as its host. Double Dare. In the show, two teams would compete to win money and prizes by answering trivia questions and completing physical challenges that amounted to an organized mess. The original version of Double Dare ran from 1986 to 1993. Two subsequent versions relaunched in 2000, and then from 2018 to 2019. Double Dare had more than tripled viewership for Nickelodeon in the afternoon. It was the most popular original daily program on cable television. Because of that show, Nickelodeon was able to take its place as a major player in cable television, and game shows for kids a thing. The show remains Nickelodeon's longest-running game show. In January 2001, TV Guide, ranked the show number 29 on its list of 50 Greatest Game Shows. Links Marc Summers Double Dare, Nick Double Dare, Fandom Five Things to Know About the Green Slime on Double Dare, Newsday About this Episode's Guest Marc Summers Marc Summers is a veteran television host and producer, and a comedian. His long list of television credits include: host and producer of Double Dare on Nickelodeon, Unwrapped for the Food Network, and as executive producer of the Food Network's Dinner: Impossible and Restaurant: Impossible. Over the year's he's hosted other shows, such as the syndicated Couch Potatoes, Nickelodeon's What Would You Do?, and as a talk show host on the Lifetime network's Our Home program. He remains active in new projects across several networks and platforms.

Television host and producer Marc Summers joins Tim to talk about the classic Nickelodeon show that put him and the Nickelodeon cable network on the map, Double Dare. Before Double Dare, kids didn’t have their own game show and the Nickelodeon network was not as widely known as it would become after this crazy, messy, green slimy “party” that millions of millennials would rush home after school to watch. https://traffic.libsyn.com/shapingopinion/Double_Dare_auphonic.mp3 It was the first game show for kids on the Nickelodeon cable network. It premiered in 1986 with Marc Summers as its host. Double Dare. In the show, two teams would compete to win money and prizes by answering trivia questions and completing physical challenges that amounted to an organized mess. The original version of Double Dare ran from 1986 to 1993. Two subsequent versions relaunched in 2000, and then from 2018 to 2019. Double Dare had more than tripled viewership for Nickelodeon in the afternoon. It was the most popular original daily program on cable television. Because of that show, Nickelodeon was able to take its place as a major player in cable television, and game shows for kids a thing. The show remains Nickelodeon's longest-running game show. In January 2001, TV Guide, ranked the show number 29 on its list of 50 Greatest Game Shows. Links Marc Summers Double Dare, Nick Double Dare, Fandom Five Things to Know About the Green Slime on Double Dare, Newsday About this Episode’s Guest Marc Summers Marc Summers is a veteran television host and producer, and a comedian. His long list of television credits include: host and producer of Double Dare on Nickelodeon, Unwrapped for the Food Network, and as executive producer of the Food Network’s Dinner: Impossible and Restaurant: Impossible. Over the year’s he’s hosted other shows, such as the syndicated Couch Potatoes, Nickelodeon’s What Would You Do?, and as a talk show host on the Lifetime network’s Our Home program. He remains active in new projects across several networks and platforms.

About Robert Irvine: "With more than 27 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. Robert hosts the Food Network series Restaurant: Impossible, where he saves struggling restaurants across America by assessing and overhauling their weakest spots. He also previously hosted Dinner: Impossible and Worst Cooks in America. Robert has authored two cookbooks, Mission: Cook! and Impossible to Easy, and one healthy-living book, Fit Fuel: A Chef’s Guide to Eating Well and Living Your Best Life. He tours with his interactive live show, Robert Irvine Live, and appears regularly as an expert guest on national morning and daytime talk shows. In 2015 Robert launched Robert Irvine Foods, a company that features a nutritionally improved line of food products without compromising great taste. He recently established his eponymously named nonprofit organization, The Robert Irvine Foundation, in an effort to support military personnel and their families. In recent years he was honored with two very distinguished recognitions for his dedication to the armed services and our country’s heroes. He was first designated Honorary Chief Petty Officer by the U.S. Navy, and later that year awarded the Bob Hope Award for Excellence in Entertainment and Support of our Service Members, bestowed upon him by the Congressional Medal of Honor Society. Continuing his support of the military, Robert became the first celebrity chef to open a restaurant — aptly named Chef Robert Irvine’s Fresh Kitchen — at the Pentagon, in the fall of 2016. His other recent projects include the Robert Irvine Magazine in May 2016; the opening of a new Gold’s Gym in Largo, Florida, in January 2017; and the opening of a new restaurant in Las Vegas at the Tropicana in late 2017. For more information on Chef Robert Irvine, visit www.ChefIrvine.com.”

Tweet D and L Coffee Service Inc. and Sysco Corporation Sysco Philadelphia CAKE from Sysco at www.trycake.com/smallbites to get $750 off activation costs present the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, April 14th at 635pm EST with us possibly doing the IMPOSSIBLE We are thrilled to welcome Chef Robert Irvine who is a world class chef, fitness authority, and philanthropist who seeks to inspire people to live better each and every day. He is the host of one epic night of food and music the 3rd Annual Beats 'N Eats - Food + Music Event at The Fillmore Philadelphia on May 13th from 7-11pm. Beats 'n Eats– A Food + Music Event– hosted by Chef Robert Irvine– is an immersive, one-of-a-kind food and music experience designed to increase opportunities for our veterans and members of the military. The event features a family style, six-course meal prepared by local and celebrity chefs such as Andrew Zimmern, Buddy Valastro, Cat Cora, Jose Garces, Kevin Sbraga, Marcie Turney, Matt Fein, and more with live music performances from both established and emerging artists between each course. Robert is a tireless supporter of our nation's military. He believes that none of his success would be possible without the brave men and women who defend our freedoms. For that reason, Robert founded Robert Irvine Foundation in 2014 to support veterans and their causes. Grants have been awarded to the USO, Valor Service Dogs, the Gary Sinise Foundation, and the American Veterans Center. For those of you who can't make the event but still want to see Chef Robert Irvine, Robert pioneered a new genre of programming for Food Network with his extreme cooking challenge show, Dinner: Impossible and parlayed that success into the even more popular Restaurant: Impossible which returns on the Food Network on April 20th with new episodes. Additionally, Robert has hosted or appeared on Food Network shows including Worst Cooks in America, Next Iron Chef, Restaurant Express, Chopped: Impossible and many more as well as doing partnered workouts with his wife Gail Kim to motivate and push each other at the gym. For more information or to purchase tickets for Beats 'n Eats– A Food + Music Event visit https://www.beatsneats.co/ Some people have called our show very cheesy, so we thought who better to have join us then Janet Fletcher the author of weekly blog, Planet Cheese, that is read by cheese enthusiasts internationally, is the cheese columnist for Specialty Food Association and The SOMM Journal magazines, and she is a member of the Guilde Internationale des Fromagers. Fletcher's journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, SAVEUR Magazine, Fine Cooking, and Food & Wine. Janet will be on to talk about her latest book “Wine Country Table: With Recipes that Celebrate California's Sustainable Harvest” from Rizzoli New York. Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking. Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries--including Cakebread Cellars, Domaine Carneros Winery, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop & Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few--whose sustainable practices highlight the future of responsible farming and wine-growing embraced throughout California. Janet also teaches cooking and cheese-appreciation classes around the country www.janetfletcher.com Then coming in studio to talk about Philly's hottest dining destination East Passyunk Avenue is Adam Leiter the Executive Director of East Passyunk Avenue Business Improvement District (EPABID) and Dominick Leuzzi the co-owner of Stogie Joe's Tavern. He will talk about their Flavors on the Avenue Street Festival event held on Sunday, April 28, 2019 from 11:00am to 5:00pm. Flavors will take over five blocks of East Passyunk from Broad to Dickinson. The street will be filled with tasty bites and seasonal sips from dozens of restaurants, bars and cafes. Philadelphia's top chefs will fire up signature dishes and inventive small plates - putting their own twist on street food. Come for the food, but be prepared to stay for the day! On top of award-winning cuisine, experience all that East Passyunk has to offer with live entertainment, on-trend fashion, sidewalk sales, free family fun, crafters, art and much more! From the sweet to the savory, the casual to the fine dining, the American to the international, the Flavors media tasting tour has it all with selections from Bing Bing Dim Sum, Brigantessa, Cantina Los Caballitos, Fuel Healthy Kitchen, Mamma Maria Ristorante, Marra's Philadelphia - Italiana Cucina, Noir Philadelphia, P'unk Burger, Redcrest Fried Chicken, Stogie Joe's Tavern, and Ristorante Tre Scalini. Flavors has become one of Philadelphia's tastiest spring festivals and block parties. Text your friends and tell them "Meet me on East Passyunk!" Last, but certainly not least we are excited to have on Chef Paul Watterson of The Fanwood Grille. The Fanwood Grille (34 South Martine Ave., Fanwood) within six months of opening won the award for having the Best Soup in New Jersey, according to The The Daily Meal food website. Well Last summer, Fanwood Grille established themselves as a destination for fans of authentic Maine lobster rolls, and now has a growing reputation for its foot-long hot dogs. The eatery serves home-cooked food made on-premises with fresh ingredients and a little flair. (This in addition to having a classic diner/luncheonette menu of breakfast, burgers, grilled cheese, salads, soups and granola made from scratch on premises.) Some customers believe the Chicken Noodle Soup is almost medicinal and call in advance to reserve it because it sells so quickly. Along with other classics like Lobster Bisque, creamy Butternut Squash, and the award-winning New England Clam Chowder, chef Paul Watterson has invented soups including Mango Chicken Habanero, Falafel Soup (vegan and gluten-free),Italian Hot Dog Soup, and Cream of Thanksgiving Soup. They all sound delicious and can't wait to talk to them. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, 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 tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com and a documentary film of his life by Ian Karr will be released Fall 2019. 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, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, 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. Go to www.trycake.com/smallbites and you and our listeners can get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience and STOP worrying about tracking every sale as CAKE does that for you. You can automatically save information and review it later, from anywhere. The post Small Bites – Episode 108 appeared first on Wildfire Radio.

In this episode of Feeding The Birds, we talk to celebrity TV Chef Robert Irvine, from "Dinner Impossible" and "Restaurant Impossible". He talks about where his love for food began, his television career and his devotion to the military. We also sat down with the new Sr. Exec. Chef of Flik, James Sirles, and we dove into his career, his passion for food and some of the new changes he’s brought here to the Novacare café. Check it out!

In this episode of Feeding The Birds, we talk to celebrity TV Chef Robert Irvine, from "Dinner Impossible" and "Restaurant Impossible". He talks about where his love for food began, his television career and his devotion to the military. We also sat down with the new Sr. Exec. Chef of Flik, James Sirles, and we dove into his career, his passion for food and some of the new changes he’s brought here to the Novacare café. Check it out!

Chef Jonathon Sawyer is a proud Clevelander and owner of restaurants The Greenhouse Tavern, Noodlecat Cafe, his newest restaurant Sawyer's and SeeSaw in Columbus, Ohio. Jonathon is a James Beard award winner and has made appearances on The Chew, Iron Chef America, Dinner Impossible, Chopped, Best Thing I Ever Ate, Unique Eats, and Cleveland Hustle. Check out Chef Sawyer's most recent book HOUSE OF VINEGAR. www.JonathonSawyer.com  

Robert Irvine is a chef, fitness authority, and philanthropist. He is a tireless supporter of our veterans, giving back to those who defend our freedoms. He’s had multiple shows on Food Network, including "Dinner: Impossible" and "Restaurant: Impossible." Irvine has authored three books and has a digital magazine. In 2014, he founded The Robert Irvine Foundation to support the veterans and veteran causes. Robert gives of his time by attending troop rallies and by touring regularly with the USO.

Steve Cooper talks with entrepreneur/restaurateur/actor/musician Tony Luke Jr. Tony recently has started a national campaign that deals with heroin addcition that is rampantly spreading across the USA called #brownandwhite. He opened a sandwich shop in South Philadelphia in 1990 and Tony Luke's has turned into an international brand with stores currently open in Bahrain, the Mid-Atlantic region and Florida. Tony Luke's has twice been hailed by Gourmet Magazine for quality and innovation, renowned by GQ Magazine, The New York Times and is a member of Philly Mag's Hall of Fame. The sandwich shop is featured on episodes of Throwdown! with Bobby Flay, Dinner: Impossible, Man v. Food and Food Wars. Tony a man of many hats has appeared in many feature films including Invincible, 10th & Wolf and The Nail: The Story of Joey Nardone, which he co-wrote and co-produced. He also has written and produced songs for Billy Paul, A&M Records and even topped the CD Baby charts with his song, Right Here and was a series judge on SpikeTV's first culinary based reality show, Frankenfood.

Every magician has a story about how they learned their first trick, well Chad's story is quite unique but in a very magical way... In 1991, at the age of three, Chad was diagnosed with leukemia. In 1995, at the age of seven, he relapsed. He needed a bone marrow transplant. Unfortunately, despite the best efforts of friends, family, and his medical team, no match was found. As a result, doctors decided to try an experimental protocol. For the next 17 months Chad lived as an inpatient in the cancer ward of Children's Hospital of Philadelphia. There, he fought the good fight, which included having to learn how to walk and talk again because of the devastating side effects of the drugs that were intended to cure him. Tubes were attached to him so he could breathe and eat. Through the ordeal, he underwent numerous surgeries and multiple blood transfusions. He went from a 80% chance of survival to under 5%. While he was bravely fighting the battle, his father would use magic to distract Chad from the fear and pain he was enduring. While receiving his treatments, Chad would lie in his hospital bed and practice making magic for hours a day. Each week his dad would teach him new tricks to master. In 1998, at long last, Chad was released from the hospital. That same year, Chad's dad collapsed and was subsequently diagnosed with a malignant brain tumor. A respected dentist and local tennis champion, Chad's dad Don deteriorated quickly. In a matter of a few months, he became a three month old trapped in a 41-year-old body. Don died on January 17, 2000, leaving behind Penny, his wife, and his children, Faith and Chad. Chad is an international performer who lectures across the world. He spreads his magical message to children's hospitals, foundations, corporate events and more. Chad has dedicated himself to perfecting his act: the legacy his dad had left him. Chad has taken his act as far as Aruba, where he was invited numerous times by the Prime Minister to perform for under privileged families of his island. Chad is also the youngest magician ever to perform at The White House by special invitation of President George W. Bush and First Lady Laura Bush. Chad has been featured on the hit TV Show Criss Angel "Mindfreak on the A&E network and appeared on the show Dinner Impossible on the Food Network. Chad has also performed at the world famous Magic Castle in Hollywood, California. Chad is the founder of the Spread the Magic Foundation, a nonprofit corporation that performs magic to raise money for pediatric cancer patients. To this day Chad continues to add the abracadabra to all our lives, as his dad did for him, in the hopes that everyone can find the magic in their lives as he did. http://www.chadjuros.com

The Total Tutor Neil Haley will interview Chef Robert Irvine. With more than 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. Robert brings his experience to Food Network as host of Restaurant: Impossible; he has been previously seen on Dinner: Impossible, Worst Cooks in America and Food Network Star's Star Salvation, an original, exclusive Web series on FoodNetwork.com. In 2012, he appeared on the special Wedding: Impossible, in which he and his now-wife, Gail Kim, said "I do." Now in its sixth season, Restaurant: Impossible continues its successful run as one of the network's most popular shows, with Robert attempting to save America's most desperate restaurants from impending failure in just two days with only $10,000. During the course of each extreme mission, Robert assesses all of the restaurant's facets and then overhauls its weakest spots by updating menus, retraining staff and implementing aesthetic changes with the help of his design team, before hitting the streets to tell the community about the improved restaurant. Read more at: http://www.foodnetwork.com/chefs/robert-irvine/bio.html?oc=linkback

Steve Cooper talks with entrepreneur/restaurateur/actor/musician Tony Luke Jr. Tony opened a sandwich shop in South Philadelphia in 1990 and Tony Luke's has turned into an international brand with 22 stores currently open in Bahrain, the Mid-Atlantic region and Florida. Tony Luke's has twice been hailed by Gourmet Magazine for quality and innovation, renowned by GQ Magazine, The New York Times and is a member of Philly Mag's Hall of Fame. The sandwich shop is featured on episodes of Throwdown! with Bobby Flay, Dinner: Impossible, Man v. Food and Food Wars. Tony a man of many hats has appeared in many feature films including Invincible, 10th & Wolf and The Nail: The Story of Joey Nardone, which he co-wrote and co-produced. He also has written and produced songs for Billy Paul, A&M Records and even topped the CD Baby charts with his song, Right Here and was a series judge on SpikeTV's first culinary based reality show, Frankenfood.

There is a program on the Food Network called “Dinner Impossible”. On the show Chef Robert Irvine faces the challenge of preparing a huge dinner for a large crowd of people in a short amount of time. Well, in this week's message, we are going ...

Pastor Jeff looks at John 6:1-12 and Philips invitation to be a part of a miracle when Jesus, the bread of life, asked him "Where shall we buy food for all these people"?

Pastor Jeff looks at John 6:1-12 and Philips invitation to be a part of a miracle when Jesus, the bread of life, asked him "Where shall we buy food for all these people"?

Pastor Jeff looks at John 6:1-12 and Philips invitation to be a part of a miracle when Jesus, the bread of life, asked him "Where shall we buy food for all these people"?

Pastor Jeff looks at John 6:1-12 and Philips invitation to be a part of a miracle when Jesus, the bread of life, asked him "Where shall we buy food for all these people"?

Chef Homaro Cantu is blazing the way into the new era of postmodern cuisine. Heralded as one of America’s most daring chefs, Cantu pushes the limits of known taste, texture and technique in stunningly futuristic fashion at Moto. A scientist at heart, Cantu is driven by insatiable curiosity and endless possibilities. The same childhood enthusiasm that drove Cantu to dismantle his father’s lawnmower many times over and chomp on five-, ten- and twenty-dollar bills as a young boy still consumes him. Tagged a “techno chef” and a “real life Willy Wonka”, he brushes off these labels and merely refers to himself as a cook when asked. But calling him a cook only scratches the surface – delve a bit deeper and discover an equally talented and inquisitive chef aiming to shatter the traditional rules of the kitchen by introducing new technologies to his chosen craft. Cantu’s goal? To entice 21st century diners to embrace unimaginable — for most — edible creations. Make no mistake, Cantu has not lost sight of what entices most to the dinner table – great tasting food. While guests may be stunned by the creativity on display at Moto, rest assured that this young chef can cook. Having grown up in Portland, Oregon, Cantu graduated from Le Cordon Bleu in 1994 and then staged in nearly 50 kitchens on the West Coast before moving to Chicago in 1999. He chose to settle in Chicago having obtained a position as sous chef at the world-renowned culinary mecca that is Charlie Trotter’s. Cantu honed his already sharp skills in this demanding kitchen and after four years, ambitious and with a hunger to test the waters, he left Trotter’s to open MOTO. Dining at MOTO is more than a culinary experience; it also provides a window into the inner workings of Cantu’s mind and the future of gastronomy. It both questions and challenges the diner. Offering tasting menus comprised of ten and twenty courses, Cantu stretches the imagination and takes you on a culinary adventure from the very first bite – a bite which may be taken directly from your menu, one that is printed on edible paper. Chef Ben Roche has become a leader of creativity and ingenuity in the field of pastry arts. In less than 3 years as Executive Pastry Chef of Moto in Chicago, news of Ben’s work has been the subject of numerous print articles and national television shows including Iron Chef America, Dinner: Impossible, Unwrapped, Sugar Rush and print articles including USA Today, The Chicago Sun Times, The Chicago Tribune, Fast Company Magazine and Gourmet Magazine. Ben has also been featured as a keynote speaker at prestigious gatherings around the world for his inspirational approach to innovation that influences numerous aspects of creative sciences. These appearances have included a design symposium for the NASA Institute for Advanced Concepts (NIAC), Stanford University’s Design School, Taste 3 Napa Valley in both 2007 and 2008, Pop Tech’s Impact of Technology on People in Camden, Maine and numerous other venues. When asked to describe himself, Chef Roche simply states, “I like to constantly evolve existing dishes by making them slightly different every time, even when following recipes. Sometimes this ends in a failed experiment, but that’s how we learn and progress. That’s a reflection of my personality as well, evolving with the times and always being prepared for change.”

Chef Homaro Cantu is blazing the way into the new era of postmodern cuisine. Heralded as one of America’s most daring chefs, Cantu pushes the limits of known taste, texture and technique in stunningly futuristic fashion at Moto. A scientist at heart, Cantu is driven by insatiable curiosity and endless possibilities. The same childhood enthusiasm that drove Cantu to dismantle his father’s lawnmower many times over and chomp on five-, ten- and twenty-dollar bills as a young boy still consumes him. Tagged a “techno chef” and a “real life Willy Wonka”, he brushes off these labels and merely refers to himself as a cook when asked. But calling him a cook only scratches the surface – delve a bit deeper and discover an equally talented and inquisitive chef aiming to shatter the traditional rules of the kitchen by introducing new technologies to his chosen craft. Cantu’s goal? To entice 21st century diners to embrace unimaginable — for most — edible creations. Make no mistake, Cantu has not lost sight of what entices most to the dinner table – great tasting food. While guests may be stunned by the creativity on display at Moto, rest assured that this young chef can cook. Having grown up in Portland, Oregon, Cantu graduated from Le Cordon Bleu in 1994 and then staged in nearly 50 kitchens on the West Coast before moving to Chicago in 1999. He chose to settle in Chicago having obtained a position as sous chef at the world-renowned culinary mecca that is Charlie Trotter’s. Cantu honed his already sharp skills in this demanding kitchen and after four years, ambitious and with a hunger to test the waters, he left Trotter’s to open MOTO. Dining at MOTO is more than a culinary experience; it also provides a window into the inner workings of Cantu’s mind and the future of gastronomy. It both questions and challenges the diner. Offering tasting menus comprised of ten and twenty courses, Cantu stretches the imagination and takes you on a culinary adventure from the very first bite – a bite which may be taken directly from your menu, one that is printed on edible paper. Chef Ben Roche has become a leader of creativity and ingenuity in the field of pastry arts. In less than 3 years as Executive Pastry Chef of Moto in Chicago, news of Ben’s work has been the subject of numerous print articles and national television shows including Iron Chef America, Dinner: Impossible, Unwrapped, Sugar Rush and print articles including USA Today, The Chicago Sun Times, The Chicago Tribune, Fast Company Magazine and Gourmet Magazine. Ben has also been featured as a keynote speaker at prestigious gatherings around the world for his inspirational approach to innovation that influences numerous aspects of creative sciences. These appearances have included a design symposium for the NASA Institute for Advanced Concepts (NIAC), Stanford University’s Design School, Taste 3 Napa Valley in both 2007 and 2008, Pop Tech’s Impact of Technology on People in Camden, Maine and numerous other venues. When asked to describe himself, Chef Roche simply states, “I like to constantly evolve existing dishes by making them slightly different every time, even when following recipes. Sometimes this ends in a failed experiment, but that’s how we learn and progress. That’s a reflection of my personality as well, evolving with the times and always being prepared for change.” NOTE: Unfortunately this segment was not available in 720p. We have attempted to provide you with the highest quality possible. Enjoy!

Chef Homaro Cantu is blazing the way into the new era of postmodern cuisine. Heralded as one of America’s most daring chefs, Cantu pushes the limits of known taste, texture and technique in stunningly futuristic fashion at Moto. A scientist at heart, Cantu is driven by insatiable curiosity and endless possibilities. The same childhood enthusiasm that drove Cantu to dismantle his father’s lawnmower many times over and chomp on five-, ten- and twenty-dollar bills as a young boy still consumes him. Tagged a “techno chef” and a “real life Willy Wonka”, he brushes off these labels and merely refers to himself as a cook when asked. But calling him a cook only scratches the surface – delve a bit deeper and discover an equally talented and inquisitive chef aiming to shatter the traditional rules of the kitchen by introducing new technologies to his chosen craft. Cantu’s goal? To entice 21st century diners to embrace unimaginable — for most — edible creations. Make no mistake, Cantu has not lost sight of what entices most to the dinner table – great tasting food. While guests may be stunned by the creativity on display at Moto, rest assured that this young chef can cook. Having grown up in Portland, Oregon, Cantu graduated from Le Cordon Bleu in 1994 and then staged in nearly 50 kitchens on the West Coast before moving to Chicago in 1999. He chose to settle in Chicago having obtained a position as sous chef at the world-renowned culinary mecca that is Charlie Trotter’s. Cantu honed his already sharp skills in this demanding kitchen and after four years, ambitious and with a hunger to test the waters, he left Trotter’s to open MOTO. Dining at MOTO is more than a culinary experience; it also provides a window into the inner workings of Cantu’s mind and the future of gastronomy. It both questions and challenges the diner. Offering tasting menus comprised of ten and twenty courses, Cantu stretches the imagination and takes you on a culinary adventure from the very first bite – a bite which may be taken directly from your menu, one that is printed on edible paper. Chef Ben Roche has become a leader of creativity and ingenuity in the field of pastry arts. In less than 3 years as Executive Pastry Chef of Moto in Chicago, news of Ben’s work has been the subject of numerous print articles and national television shows including Iron Chef America, Dinner: Impossible, Unwrapped, Sugar Rush and print articles including USA Today, The Chicago Sun Times, The Chicago Tribune, Fast Company Magazine and Gourmet Magazine. Ben has also been featured as a keynote speaker at prestigious gatherings around the world for his inspirational approach to innovation that influences numerous aspects of creative sciences. These appearances have included a design symposium for the NASA Institute for Advanced Concepts (NIAC), Stanford University’s Design School, Taste 3 Napa Valley in both 2007 and 2008, Pop Tech’s Impact of Technology on People in Camden, Maine and numerous other venues. When asked to describe himself, Chef Roche simply states, “I like to constantly evolve existing dishes by making them slightly different every time, even when following recipes. Sometimes this ends in a failed experiment, but that’s how we learn and progress. That’s a reflection of my personality as well, evolving with the times and always being prepared for change.”

Aprillian, Glanthur and Ashayo discuss another week of playing World of Warcraft, Blizzard's great MMORPG. Actually no Glanthur this week. But he'll be here next week. Write us at ctrlaltwow@gmail.com Visit us at http://ctrlaltwow.com If you get a chance, review us in iTunes and we'd be ever so grateful. What We've been Doing Aprillian Doing a couple of dailies a day on Aprillian. Mostly trying to get my DK's up so they can play with her. Friday Morning, grinding in Nagrand with theprimall. Didn't realize it was possible for a zombie to loot. Theprimall dinged 63 at 7:11am on Friday and I've been playing her straight through on the train to Washington. She's grinding in the Spirit field, there are mobs galore. Got to 63.5 by BWI Airport at 12:30p In the Train station grinding the Vir'Ani and killed an Arcanist, a Four of Lunacy dropped In Chicago playing in the First Class Lounge, Theprimall dinged 64. She went to the Consortium's camp and turned in over a 100 [Oshu'gun Crystal Fragment]. Then I logged off and went to the website so I can change her name and appearance and I'm thinking of doing a Figure print with her. Then I pulled out Epril to do get her to 64. I'm doing it mostly because at 64 they can get the quests in Nagrand, especially the nessingwary, I love those Renamed ThePrimall to Elyte. I was surprised that was available. I had them grinding in Oshu'Gun because once they hit 64, they can turn in the following quest: Stealing from theives A Head full of ivory Epril dinged 64, then went to Garadand and picked up a mess of quests. Then I decided I want to level a Priest with RAF. I made a Troll Priest and teamed her with my level 6 Orc Shaman who hadn't done the starting are quest there because I took her to Eversong Woods to farm eggs with a BE Hunter. I do not want a way to start at a certain level on any race/class like the DK. This is a horrible idea and would make it impossible for new people to ever get into WoW. Took the twins Epril and Elyte to Ebon Hold for Training. DK training is expensive. Good thing they made money grinding. I don't know what the time limit is but I am sure glad that when you dc, you don't get put back in queue if you log back in right away Lost internet for a while. But when it came back the queue was way too long, went to Lethon server. Got back on later Sunday night, short queue, everybody must be going back to work/school tomorrow. Was actually on a 3G network for a while and able to Dual Box Epril and Elyte. Doing the Nessingwary quest, too bad I don't have a skinner. Got this [Crystalblade of the Draenei] in Nagrand. Crystalblade of the Draenei Binds when equipped One-Hand Sword 70 - 131 Damage Speed 1.60 (62.8 damage per second) 195 Armor +18 Stamina Durability 90 / 90 Requires Level 66Equip: Increases defense rating by 13 (6.76 @ L66). Elyte turned in the osh powder and got her first Halla token. I am thinking of trying the whole pvp aspect in Nagrand this week Ashayo Gobu invited to raid for Vault of Archavon - an instance you can run when you own Wintersgrasp Very quick instance - about 10 minutes, and the boss drops tier 7 loot. Unfortunately you can only run once a week. Tried to run the 25 man variant with 10 players ; cleared the trash fine, but not enough DPS for the boss. Then headed to The Obsidium Sanctum underneath Wyrmrest. Jekle and Hiide started questing in Howling Fjord. Probably only done a dozen or so thus far, but quite enjoyable! Hiide even ran an instance! Dills tanked on his DK and Cairubel healed on her druid. Jekle has healed Utgarde Keep - with Aprillian! Asheal is now fully Holy Tried healing oculus - failed on last boss (while mounted) Heal Heroic Utgarge Keep Try to heal Culling of Strat ; wipeage NYE Alliance Boss raid - Ashayo now has a [Black War Bear] Starting Knights of the Ebon Blade quest lines in Icecrown Death Knight is levelling waaay fast - currently 65 just by running some instances. Levelling Engineering to 300. Jumper Cables. Quest for mote extractor schematic Achievement Day! Heroic Halls of Lightning Timely Death - kill in under 2 mins Halls of Lightning Northrend Dungeonmaster Timear Foresees - 4 x daily dungeon quests AQ40 achievement Exalted with Wyrmrest Accord - Sandals of the Crimson Fury, Reins of the Red Drake Cracked Egg - White Tickbird Hatchling, Cobra Hatchling Chef disappointment - Got Captain Rumsey's Lager from daily fishing - Did the Dinner Impossible by presenting Great Feast in each Battleground - Did "The Northrend Gourmet" to cook 30 Northrend recipes... and didn't get Chef. - Chef says "The Northrend Gour..." - but it refers to the 45 version, and there arn't even that many in the game at 3.0.3 :( Blade's Edge Ugh... hey guys... Blade here... With the Winter Veil festivities all week long in real life, ol' Blade hasn't spent a lot of time in Azeroth... so nothing's really changed... I DO have a Dwarf Guardian character in Lord of the Rings Online, though... a result of someone's valiant effort to show ol' Blade that there are other games out there... other than WoW... ... but Ol' Blade wasn't fooled for a second... What with presents-giving, nog-drinking and visiting of little-sprog relatives... Ol' Blade hasn't had a lot of extra time to throw together a long narrative-style email like I usually do... So here's the nitty-gritty... From the 'Dirty Little Tricks' Department: Following the macro thread I started before... something for Warriors... specifically the Protection-specc'd tanks out there... with the Night of the Living Deathknights (aka Wrath of the Lich King) having spawned all kinds of new and OP tanks, plus Paladins have been spoon-fed their tanking greatness for a while now (wait for it... there's more coming for them in the 3.0.8 patch... a ranged taunt!) Ridiculous, I say. Warriors seem to be being left in the proverbial dust. We / they did get a little bit of a pat on the back with the Protection talent tree revamp in 3.0... quite a few warriors are now leveling as Protection-spec tanks now... but how to make it just THAT much more /awesome? Ol' Blade's got your back, he does... So here's some love for the First-Among-Tanks... the Original and (in Blade's not-so-humble opinion) Best... The Warriors. It's a simple macro... more for saving space on your hot-key bar... and it's great now that Charge can be used in combat... no more stance dancing! /Charge /Taunt Yep. That's it. Again... they're on different timers, so you end up Charging in guns a-blazing, and drop a taunt pretty much the moment you hit the mob. Nifty! Spam it again in six seconds... you can't charge (cause you're too close) but Taunt works just fine! Let's add to it... just to spice things up... Toss in a /cast Thunder Clap as a third line... it won't cast it the first time (when you initiate combat), but any successive times you cast your Charge/Taunt macro, it will Thunder Clap all the nearby mobs... this one's a bit tricky... as TC is on a separate timer, it will Thunder Clap WHEN you hit the macro... if you're too low on Rage to have TC go off, it's fine... all other times, you'll look like you just got blasted away from your Thunder Clap... good for dropping a large chunk of threat on the mobs surrounding you as you speed off to intercept the aggro off the healer... Voila. You're now a Paladin (get it? aoe attack spam?)... without all that mamby-pamby healing 'Oh noes! I'm getting attacked! /bubble /hearth' nonsense. And from Ol' Blade's Easter Egg basket: Ol' Blade and Mrs. Blade have been watching some older movies of late... and one sorta stuck in my head... because it reminded me of the Arcane Protectors in the starting lowbie-Blood Elf zone... it seems both they and Robocop have the same Prime Directives... "Serve the Public Trust"... "Protect the Innocent"... and "Uphold the Law"... Also... the Alliance zone of Elwood Forest is home to many things... Hogger, the level 11elite Gnoll that is the bane of all Alliance players over level 10... as you will inevitably get at least one /tell asking you to 'Hlp kill Hoger plz' as you pass through the zone... ... but did you know there's a Lumberjack in Elwood Forest? One that 'is ok' and 'works all day'...? As a Horde, I don't think I can get him to talk without sticking a shiv between his ribs... but I'm sure you Alliance types could get a few words out of him... he's at the Eastvale Logging Camp. He's named Terry Palin... after Terry Jones and Michael Palin, the Monty Python members and writers of the 'Lumberjack Song'... That's all for this week... next week, I'll share some of my (mis) adventures in Ironforge! As always, an awesome podcast guys... Blade Email Email #1 from Mimdalf Just a note from a fellow guildee, Mimdalf to say Hello, and your doing a great job. Such good chemistry on your show. -- In Fraternitas Email #2 from Mo Hello all at Ctrl alt wow, and listerns, and i guess the Alliance, :) I dinged 80 finally, on my main main, that is the first character i ever made, oh some 3+years ago; Motauren on Balanzzar, yes he is a tauren warrior if you did not guess from the name :) I think you have covered dailies for northrend but would you please suggest any good pointers, possible addons as im an addonholic as well ;/, I have just started doing dailies for some factions and even started the cooking. I was sad that i can only do one perday, what is the deal with that? well thank you as always and another quick point, following up an email from last week, about leveling your weapon skills; depending on what level you are, i usually try to level weapons as i level, but if you are 80 and trying to get the achievements, i find low instances the best places to skill them up. Especially if you need the instance achievements anyways. As a warrior, i am also a weaponholic, i like using all weapons, well I would like to but only my axe is a real weapon for big boy land. Hope you all have/had a great new year and enjoy wowing, -- Mo Email #3 First, wanted to let you know that the Collector's Edition arrived right on time and I gave Frosty to my husband for Christmas, so now he won't feel so left out when my daughter and I have our Frosty pets out :-) Our two guilds of real life friends and family try to run instances, but since we're all pretty casual players and most of us are altoholics, it can be a little challenging. Getting 5 people together with the same 3 hour block of time to play is one thing (and I could write a whole other email about that), figuring out what instance to do and who to bring can take on a life of its own as well. We wind up with a some memorable instance runs, like when we went through Deadmines with 4 draenai shaman and one crazy, gnome warlock. There were so many totems that you couldn't see the gnome at all, though you knew she was there, because all the mobs were attacking her. Thank goodness shaman can resurrect. Or the all female, Night Elf Druid runs, punctuated with yells of 'Going Bear!' as the designated healer pulls aggro and then everyone else switches to their backup roll. We designate two teams of druids: the tank team (one would bear, one cat) and the healing team (one casting, one cat) and switch as needed either because of a terrible pull or when running out of mana. Not to leave the horde out of it, our horde guild is named Hunters'R'Us, so you can guess what kind of groups we put together there. Five hunters and their pets rampaging through an instance makes for much chaotic fun. We also have to be very flexible in our play styles. Depending on who else is on the run, I may be tanking with my gorilla or off-tanking or pulling out my core hound for dps. We also run lower level toons through with some high level help (makes it easier when we can only get three people together). Those runs are fun for the high level toon, since you get to decimate an instance that probably killed you a few times before, and it's good practice for the low level toons: we use the time to try out different shot or spell rotations without worrying too much about wiping the party. Our only problem is the lack of healers. We're working hard to level some paladins and priests to help with healing. So, any tips for leveling healers would be great. Your podcast just keeps getting better. It's fun when Glanthur can join you (to bring a third viewpoint and a little Alliance love) and Blade's letters are awesome. I especially liked his tip about Aspect of the Beast. Keep up the great work! For the Horde and Glory to the Alliance! Karen (I have too many alts and they are all so different, I'm going to stick with my RL identity) Horde on Arathor Alliance on Uther Email #4 from Chad Hi, Long time follower of the show, first time player considering trying my hand at recruit-a-friend/dual boxing. First of all I must say that I love my alts and and sorry that I didn't beat a certain someone to 70. I've been playing for a year and love to try as many characters and classes. I have many tunes near or at lvl 30. I only have one tune that I've stayed with past 30 (Thingoll lve 64 hunter on the Sentinal server) and only did so in order to be able to play a Death Knight. I'm going to be taking part in the recruit a friend program this weekend and was wondering what do you think should be the classes that I should consider running first. thanks, Chad Hi Aprillian, I heard that I won again. I feel a little guilty, so I have decided to send my winnings to another guildie who could use it. Please send an authenticator to: Address Removed He is a friend of mine and plays Asterien in the guild. PS - please reply with all of your show email addresses. Thanks _________________ Email # 5 from Forlornelf Subject: Hi From Forlornelf lv 80 DK on Khaz'goroth Message: Congrats to Aprillian on 70 ! Question for Blade, have you seen the little pack of critters, four deer and four mice, that wander about together up by the Refurbished Shredders in the Venture Bay PVP area?