Podcasts about Dirt Candy

In this episode of Flavors Unknown, I sit down with Chef Amanda Cohen, the creative force behind Dirt Candy, one of the most innovative vegetable-forward restaurants in New York City.Amanda has spent her career redefining what plant-based fine dining looks like—turning vegetables into culinary masterpieces while challenging industry norms. From eliminating tipping at her restaurant to debunking the biggest myths about vegetarian cuisine, she's proving that great food doesn't need meat to be bold, exciting, and luxurious.In our conversation, Amanda shares her journey into the culinary world, the philosophy behind her groundbreaking restaurant, and why she believes the future of food is still being written—one vegetable at a time. What you'll learn from this panel discussion Chef Amanda Cohen Her path to becoming a chef – How Amanda Cohen found her way into the culinary world (3:03)Why she chose to focus on vegetables – The philosophy behind her plant-based approach (3:27)Judgment in and outside of the industry – How she deals with skepticism about vegetarian fine dining (5:01)Bucking the bacon craze – Why Amanda Cohen rejected the ‘everything needs bacon' trend (6:15)How the industry has changed – Progress in plant-based cuisine and what still needs to shift (7:13)The philosophy behind Dirt Candy – Her vision for redefining the way we think about vegetables (9:50)Building a seasonal menu – The creative process behind designing Dirt Candy's dishes (10:42)Cooking with vegetables vs. meat – The unique challenges and rewards of a plant-based menu (12:27)The secret to the restaurant's creativity – How Dirt Candy constantly pushes boundaries (14:05)Why we're still discovering new possibilities with vegetables – The untapped potential of plant-based cuisine (14:49)Misconceptions about vegetarian cuisine – The biggest myths she's encountered (17:21)Making vegetables the star of the plate – Techniques to elevate plant-based dining (18:39)A creative celery dish she's proud of – One of her most inventive dishes (20:14)Sourcing vegetables in New York City – How she finds top-quality produce (22:00)The inspiration behind the Dirt Candy Cookbook – Why she chose a graphic novel format for her book (24:08)Advice she'd give to her younger self – What she wishes she knew earlier in her career (27:20)Her favorite food spots in NYC – Where she loves to eat (29:46)Her guilty pleasure food – The unexpected indulgence she can't resist (30:51)Common mistakes chefs make – Lessons from years in the kitchen (31:07)The go-to meal she makes for friends at home – What she cooks when she's off duty (32:06)Her best advice for people in the industry – Tips for young chefs and restaurateurs (33:04)The people she loves cooking with most – Who inspires Amanda Cohen in the kitchen (33:57)Why she doesn't believe the customer is always right – Her take on hospitality and service (34:55) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs about vegetarian cooking Don't miss out on the chance to hear from these talented chefs and gain insight into the world of vegetarian cooking. Conversation with Richard Landau from Vedge in PhiladelphiaInterview with Chef Jean-Marie Josselin in KauaiConversation with Farmer Lee Jones Links to most downloaded episodes (click on any picture to listen to the episode)

What's the deal with the cease and desist letters going to Los Angeles pizzerias? Is OpenTable's comeback slowly killing Resy? And was our visit to the LA Times 2024 Restaurant of the Year a Chef's Kiss or a Big Miss? Father Sal's with us today to discuss all of that and more, plus where you can try a $750 burger, what Molly Baz is doing to give back to wildfire victims, and an invitation I extended to Bill Esparza that can only be described as ill-advised and reckless. Helpful Links:NYT's Kim Severson on teh legal brawl over “Dirt Candy” https://www.nytimes.com/2025/02/13/dining/dirt-candy-trademark-dispute.htmlGrubStreet on OpenTable vs. Resy https://www.grubstreet.com/article/restaurants-leaving-resy-for-opentable.htmlMolly Baz gives back https://www.latimes.com/food/newsletter/2025-02-16/la-fires-rebuilding-kitchens-cooking-molly-baz-pantry-cooking-editorialTaste on mutton https://tastecooking.com/no-matter-what-you-call-it-mutton-is-delicious/Karen Palmer on the $750 burger https://www.sfgate.com/la/article/porsche-experience-center-carson-california-20107593.php–Go check out The Lonely Oyster in Echo Park!⁠https://thelonelyoyster.com/⁠

Ep. 35 Join Bossy Founders and Business Owners Kelly Bush and Kelly Metras as they discuss their favorite business books and share insights from a recent Women in Hospitality conference. They delve into the importance of knowing your "why" in business, the challenges of work-life balance, and the power of creating loyal customers. The mention of Charles Schwab's "Thanks for Coming In Today" highlights the transformative power of gratitude within the workplace, while "The Boy, the Mole, the Fox and the Horse" by Charlie Mackesy serves as a poignant reminder that business leaders are also human beings, deserving of compassion and self-care. This human-centric approach to business shines through the interactions between Kelly Bush and Kelly Metras, as they share anecdotes and wisdom. It's clear that empathetic leadership and a supportive environment can lead to greater employee engagement and customer loyalty, eventually driving the business forward. Key Takeaways: Embracing opportunities for reflection, such as traveling or stepping back from daily tasks, can spawn innovative solutions and strategies for business growth. Engaging with transformative ideas found in books about entrepreneurship and personal growth can greatly impact leadership style and business operations. Book Recommendations: Simon Sinek's "Start with Why" "Why We Can't Sleep" by Ada Calhoun "Buy Back Your Time" by Dan Martell Malcolm Gladwell's "The Tipping Point" "Zombie Loyalists" by Peter Shankman Disney's Approach to Quality Service (no specific URL given) "Big Magic" by Elizabeth Gilbert (recommended but not discussed in detail) "Freakonomics" by Steven D. Levitt and Stephen J. Dubner (recommended but not discussed in detail) "Dirt Candy" by Amanda Cohen (cookbook mention with business story) "The Boy, the Mole, the Fox and the Horse" by Charlie Mackesy "The Alchemist" by Paul Coelho Chapters: 0:00 Insights From a Women in Hospitality Conference 2:01 Train Journeys as a Catalyst for Creative Solutions 4:17 Reflecting on Personal Growth and Business Philosophies 8:28 Midlife Crisis and Sleeplessness in Gen X Women 11:25 Generational Gaps in Learning to Type 14:07 Gen X Tech Troubles and Midlife Crises 15:29 Discovering an Unexpected Gem During Pregnancy 16:18 Creating Customer Loyalty Through Zombie Loyalism 17:35 Maximizing Productivity Through Prioritization and Time Management 21:38 Discussing Books That Influence Business and Creativity 25:31 Transforming Hotel Culture With Simple Gratitude 25:55 Reflections on Business, Books, and Personal Growth 29:53 Seeking Book Recommendations for the Bossy Library Learn more about your ad choices. Visit megaphone.fm/adchoices

Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us a whimsical take on corn tamales. She starts the dish with an intensely-flavored corn puree dotted with mole, corn salsa verde, and raw baby corn slices. She tops the puree with a corn tamale steamed inside of a corn mold. Watch the full documentary and find recipes here!

Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us how she makes Zucchini Spring Roll Rangoon. She starts with a salad of torn zucchini, squash blossoms, and bamboo, dressed in vegan fish sauce and lime juice. She creates a wanton-like shell by frying a zucchini dusted in cornstarch. The crispy zucchini shell is filled with a creamy puree of zucchini and squash blossom. Watch the full documentary and find recipes here!

Michaela Duke is sous chef at Dirt Candy in New York City's Lower East Side. Dirt Candy is a vegetable-focused restaurant with a 5-course tasting menu. She talks about the restaurant's evolution since it opened in 2008, as well as the culinary team's creative process in developing the seasonal menu. Dirt Candy's Michelin star brings in more destination diners, and Chef Michaela loves to change their minds about what vegetarian cuisine can look like. Watch the full documentary and find recipes here!

Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the Michelin-starred vegetable restaurant in New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in New York City, and a pioneer of the plant-forward movement. Dirt Candy was also the first restaurant in the city to eliminate tipping and share profits with its employees. In this interview, Chef Amanda Cohen talks about how diner perceptions have changed, as well as the creative process in developing her whimsical vegetable dishes. Watch the full documentary and find recipes here!

Inside the Plant-Forward Kitchen: New York is the second edition of a new educational video produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this documentary series, we explore the markets and restaurants of New York with the chefs who are on the leading edge of this culinary mega-trend. We talk to Chef Amanda Cohen, a pioneer in the plant-forward movement at her restaurant Dirt Candy. We meet Chef Daniel Humm, who discusses how he transformed his world-famous restaurant, Eleven Madison Park, into a fully vegan establishment. We'll experience the Middle Eastern creations of Shukette, traditional Iranian and Persian food at Sofreh, organic Queens diner fare at Golden Diner, and Southern Soul Food cooking at Cadence. We visit two Mexican restaurants, Cosme and Oxomoco, where the chefs combine Mexican gastronomy with locally grown New York produce. Finally, we leave New York to see how plant-forward principles can be scaled at high volume foodservice, when we head to the University of Massachusetts-Amherst with Chef Alexander Ong. Watch the full documentary and find recipes here!

Welcome to Restaurant (R)evolution, our new miniseries dedicated to those doing things differently in the industry. Over the next few weeks, Radio Cherry Bombe host Kerry Diamond will be talking to folks changing and challenging the rules of the restaurant world to learn what they're doing and why.Today's guest is Amanda Cohen, chef and owner of Dirt Candy, the vegetable-forward restaurant in New York City. Amanda is known for her plant-forward cuisine, but she's also made a name for herself as someone not afraid to take on the system, especially when it comes to gratuities. Because of tipping's problematic realities, Amanda is resolutely anti-tipping. When she moved Dirt Candy to a bigger location in 2015, she set out to make things more equitable between her front and back of house, provide a true living wage, and show that there's an alternative to the pervasive gratuity culture. Tune in to learn how she did it. Amanda also shares her advice on what to do if you're thinking of opening a restaurant today and gives a peek at her upcoming fall menu. Want to read more about tipping culture? Here's Vince Dixon's Eater article. Thank you to OpenTable and FOH for supporting this episode. Stay tuned for details on the Cherry Bombe + OpenTable “Sit With Us” series. And visit frontofthehouse.com to learn more about their dinnerware and tableware collections for the food service and hospitality industries. Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuEditorial Assistant Londyn CrenshawMusic by Tralala, “All Fired Up”Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Amanda: Dirt Candy, website

Dirt Candy is a vegetarian restaurant on New York's Lower East Side that has become famous over the past decade for making eggplant tiramisu, kimchi donuts, and tomato fruit leather. But its chef, Amanda Cohen, makes one thing very clear—the restaurant's mission is not about vegetarianism or health or politics. It's just about making vegetables taste really good. In this episode, we talk with Amanda about the 15-year run of one of New York's most important restaurants. We discuss her early experiences working with Moby and her deep understanding of how to run a restaurant in these modern times. Also, cookbooks! Will she write another one? We find out.MORE FROM AMANDA COHEN:Dirt Candy: A Visual Veggie Cookbook With a Memoir Mixed In [NPR]For Chef Amanda Cohen, Everything Is Out in the Open [NRN]This Is TASTE 33: Amanda Cohen [TASTE]FOLLOW, FOLLOW, FOLLOW:instagram.com/dirtcandynycinstagram.com/mattrodbardinstagram.com/taste

It's not every episode that we get to sit down and talk with a pioneer of our industry, and in today's show, we invite Chef Amanda Cohen to sit down and bring her incredible perspective on cooking and life as she reminisces about the vegetable forward journey she has been on over the last 20+ years. In 2008, Amanda opened up Dirt Candy, a groundbreaking vegetarian restaurant that took NYC by storm, and became one of the hottest tickets in town, where curious and passionate guests alike jockeyed for one of the 18 seats available each night. Fast forward 17 years, and Dirt Candy continues to pack it in, albiet in a larger space, each night as her loyal customers and fans show up to eat her clever and cheeky crave-inducing takes on classic combinations.  Here are some other highlights of the discussion: Being from Toronto and why it holds a special place in her heart Growing up in the cold weather, playing hockey/skating  Writing a cookbook and waiting until she was ready to say yes Why winter is her favorite season for products The dish that put her on the map  The trouble with opening a “New American” restaurant Going from an à la carte menu to a tasting menu format Being one of the first to do away with the typical tipping system in 2015 The pricing conundrum of running a vegetable-focused restaurant Working at the controversial Pure Food & Wine The frustration when customers tell you they “liked it” but then leave you a bad review Why her leadership philosophy is “being adaptable”  How Amanda incorporates her team into the menu design and creates new dishes  Why the starting pay in her kitchen is $29/hour Supporters of CHEF Radio: A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Send us a Text Message.What if you could take your love for biking and nature to create a unique and thriving business? Meet Adam and Mica Harju, the dynamic duo behind Dirt Candy Designs, who turned their passion into a successful bike trail building company, building extraordinary trails across the United States and in Aruba. Join us as we uncover their inspiring journey of starting a business from scratch, overcoming challenges, and balancing their work and relationship along the way. Discover the fascinating art and science behind bike trail construction as Adam and Mica break down their process of working with the land to create natural and accessible trails. From Adam's lifelong biking experience and his talent for spatial relationships, and Mica's conservation core background, their combined expertise makes them the perfect team for this one-of-a-kind venture. Whether you're a hardcore biker or simply intrigued by trail building, you won't want to miss this insightful and inspiring conversation with the energized team behind Dirt Candy Designs.Support the Show.

Send us a Text Message.Imagine if you could combine your passion for mountain biking and nature with your entrepreneurial spirit and relationship goals? Our guests, Adam and Mica Harju from Dirt Candy Designs, are doing just that. As a trail-building couple, they took a leap of faith in starting their business, creating mountain biking trails across the United States while fostering trust, commitment, and inclusiveness in their partnership. Join us as we chat about their journey and the innovative and adaptive approach they bring to trail building, as well as the industry's exciting future.In this fascinating conversation, we also explore the joys and challenges of working together as husband and wife in such a rewarding field. As trail builders, Adam and Mica emphasize the importance of getting more people out there, riding bikes, and enjoying nature. They share some of the greatest lessons they've learned from their work together and the unique projects they're working on. Don't miss out on this inspiring episode of Stories in Life, and visit dirtcandydesigns.com to learn more about the incredible trails this dynamic duo creates.Support the Show.

This week, Audie visits a restaurant that got rid of tipping, and looks into the movement to get rid of the practice all together. Our guests are Amanda Cohen, chef and owner of Dirt Candy, a no-tipping restaurant in Manhattan, and David Stockwell, co-owner of Faun in Brooklyn. We talk about the value – versus the cost – of good service, what the pandemic revealed about how customers really feel about tipping, and what happens when your ideals clash with your economic reality.  To learn more about how CNN protects listener privacy, visit cnn.com/privacy

This week, Audie visits a restaurant that got rid of tipping, and looks into the movement to get rid of the practice all together. Our guests are Amanda Cohen, chef and owner of Dirt Candy, a no-tipping restaurant in Manhattan, and David Stockwell, co-owner of Faun in Brooklyn. We talk about the value – versus the cost – of good service, what the pandemic revealed about how customers really feel about tipping, and what happens when your ideals clash with your economic reality.   To learn more about how CNN protects listener privacy, visit cnn.com/privacy Learn more about your ad choices. Visit megaphone.fm/adchoices

Our second Andrew Talks to Chefs Special Conversation: In recent years, there's been an intermittent debate in the industry about whether or not team members should be credited on restaurant menus for their contribution to dish ideation. Classicists wave away the notion, while more progressive cooks and chefs often express an openness to the idea, if not an outright endorsement of it. Regardless of all the chatter, very few chef-restaurateurs have actually implemented a program to credit anyone other than the chef on their restaurant's menus. Last year, Amanda Cohen of New York City's Dirt Candy restaurant began doing it regularly, so we invited her and Andrew Duong, a Dirt Candy sous chef who's been cited on the menu for his dish development, on the pod to discuss their experience to date.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

We talk with Amanda Cohen of Dirt Candy in New York City about her groundbreaking restaurant Dirt Candy and more.

While Lekka Burger — the plant-based burger concept helmed by South African humanitarian Andrea Kerzner and Amanda Cohen, executive chef of Michelin-starred Dirt Candy — opened its first location in New York City in 2019, the hype for the chef-driven vegan burger joint was drowned out by the pandemic hitting the city just four months later.Now, Lekka Burger is starting to pick up momentum with the opening of the concept's second location inside the Urbanspace food hall in Midtown East. Although the vegan burger space is starting to become crowded with new, buzzworthy concepts, Kerzner started out with the simple goal of standing out from the crowd with a chef-created burger that was not made with Impossible or Beyond patties.Let's hear more from Joanna Fantozzi about Amanda Cohen entering the plant-based war.

This week on the Extra Serving podcast, an award-winning product of Nation’s Restaurant News, NRN editors Holly Petre, Sam Oches and Joanna Fantozzi spoke about McDonald’s latest marketing efforts. In the past week, McDonald’s both stepped up its marketing efforts when it comes to SMS texts as well as amped up its efforts around the McGold card, a special rewards card mostly known amongst celebrities prior to this campaign. The team discussed what this new investment in both technology and marketing means for the largest chain in the U.S. by same-store sales. Also, the team discussed Amanda Cohen’s new plant-based concept Lekka Burger. The chef and owner of Michelin-award-winning Dirt Candy in New York City just opened the second location of her burger concept that she and her partner are calling “the Shake Shack of vegan burgers.” The team discussed if this is true and if plant-based burgers have hit a point of oversaturation. Finally, the team talked about how restaurant sales are strong after a rough few months. A recent study showed that the past two months have shown the strongest sales for restaurants since March, largely due to inflation. The team discussed what that means and the future of the industry in an environment of inflation and a recession. This week, there are two interviews. One with Mugshots Grill owner Ron Savell and another with Ralph Bower, CEO of The Melt.

Join Melanie Campbell and Chef Liana Robberecht for another episode of the All Women's Food Network Show on the SVK Network. This episode they have a great conversation with Chef, Restaurateur, Author and Canadian Michelin Star Chef Amada Cohen. Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the award-winning, Michelin-starred vegetable restaurant on New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in the city and is a pioneer of the vegetable-forward movement. It's included in Paul Freedman's Ten Restaurants That Changed America as “Ten Restaurants Changing America Now” alongside Momofuku and Eleven Madison Park. Dirt Candy's original location only had 18 seats and was open for seven years, during which time it became the first vegetarian restaurant in 17 years to receive two stars from the New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others www.dirtcandynyc.com --- Send in a voice message: https://anchor.fm/svkpodcastnetwork/message

Amanda Cohen of Dirt Candy (@dirtcandynyc) in New York, joined Jp for our latest podcast episode. 

This week, we get into vegetarian cold weather cooking with Hetty McKinnon, author of To Asia, With Love and Chef Amanda Cohen of Dirt Candy 

In this final episode of 2021, we're revisiting some of the most powerful food stories from the pandemic. Following widespread restaurant closures and labour shortages across the hospitality sector, we catch up with a New York chef who is forging a new path. And what about those people who thanks to Covid-19 can't even smell or taste their food anymore? We'll be finding out whether this leading symptom of the virus is now better understood. Plus, how is one of the world's newest emojis – the arepa flatbread - faring, one year on? (Picture: Drawing of sweet being unwrapped. Credit: BBC/Getty) If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk Contributors: Amanda Cohen, Chef and owner, Dirt Candy restaurant New York Chrissi Kelly, founder, smell and taste loss charity AbScent Sebastian Delmont, software developer and co-creator of the arepa emoji

This week on Cooking Issues, Dave is joined by Amanda Cohen, the James Beard-nominated chef and owner of Dirt Candy, the award-winning vegetable restaurant on New York City's Lower East Side. See acast.com/privacy for privacy and opt-out information.

Photo: Australian newspaper clipping from 1915 on Gustav Kruger's vegetarian book, Man's Best Food.. CBS Eye on the World with John Batchelor CBS Audio Network @Batchelorshow #SmallBusinessAmerica: The vegetarian restaurant "Dirt Candy" pays $25 per hour for eager workers @GeneMarks  @Guardian @PhillyInquirer HFN https://news.yahoo.com/nyc-restaurant-owner-raised-staff-081215888.html?soc_src=social-sh&soc_trk=tw&tsrc=twtr 

The restaurant industry around the country is having a hard time finding enough workers. So, Amanda Cohen, who runs a restaurant called Dirt Candy in Manhattan, decided to dramatically overhaul her business in order to raise wages. Since then, not only has she been able to retain staff, she's also managed to increase profits.

The restaurant industry was hit incredibly hard by the pandemic. In 2020, Add Passion and Stir connected with chefs to learn how the pandemic was affecting them. We're revisiting these inspiring conversations to showcase the resilience of the restaurant industry and its commitment to service.When we spoke with Amanda Cohen of NYC's Dirt Candy in April 2020, the shutdown in New York City was only weeks old. Cohen said she and other chefs were struggling with reopening their restaurants after the crisis has passed. “How are we going to reopen? What am I reopening to? Who still has money to go out in this city? And who wants to go to a crowded restaurant?,” she asks. She has long been an outspoken advocate for fair restaurant industry practices. She is also a leader on eliminating tipping in her restaurant. Dirt Candy offers a starting hourly wage of $25/hour, as well as paid time off, paid sick leave, health insurance, and continuing education. “If we reopen the same way as we closed, we will have literally learned nothing,” she says. Click here to hear the original interview with Amanda Cohen. [https://www.shareourstrength.org/podcast/restaurant-survival-after-the-covid-19-pandemic]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes pioneering Chef Amanda Cohen of New York City’s vegetable-focused restaurant Dirt Candy. They discuss how female chefs’ battle for recognition and how vegetables are a lot of fun. Plus, Amanda shares her Julia Moment. Image courtesy Amanda Cohen.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.  

14 months in and it's finally here. Vaccines, Reopenings, and Targeted Restaurant Relief. After a year of lobbying by the Independent Restaurant Coalition (IRC) the restaurant revitalization fund started taking applications this week! Here to talk today about the grant fund and reopening is Chef Amanda Cohen, Owner of the Acclaimed and beloved OG vegetarian temple, Dirt Candy, and our neighbor here at Tilit NYC. Amanda is an active member of the Independent Restaurant Coalition and an outspoken advocate for re-opening the industry differently.Photo Courtesy of Ben Russell and The New York Times.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

Abdul talks reflects on the little joys the pandemic robbed from us--and the big impact they have on the businesses that provide them. Then he talks to Corby Kummer, food critic and Executive Director of the Aspen Institute Food & Society Program and Chef Amanda Cohen, Chef & Owner of Dirt Candy in New York City about their new Safety First restaurant COVID-19 safety protocols. You can find a transcript of this episode at crooked.com/americadissected. Learn more about your ad choices. Visit podcastchoices.com/adchoices

*GUEST’S NAME:* Colleen Grapes *CULINARY SCHOOL AFFILIATION:* Johnson & Wales University, Providence, R.I. *BIO:* Currently an adjunct professor for New York University’s Steinhardt Food Lab, Chef Grapes has been in the restaurant world as a pastry chef for over 30 years. She started her training at Johnson & Wales University in Providence, RI. While there, she worked for Al Forno restaurant which was the same time period when the restaurant received the James Beard award for best restaurant in the New England. After graduations, she moved to New York City where she worked as the pastry chef at Aja, before moving on to Time Café where she oversaw the pastry program at all 3 of their restaurants. Eventually she moved on the Butter restaurant and then the Metropolitan Opera House. Wanting a more intimate dining experience, The Red Cat was the next step and then eventually to The Harrison where she worked for 8 years. Other restaurants where she worked were Oceana for a few years before taking the position of Corporate Pastry Chef for the McNally group (Augustine, Balthazar, Minetta Tavern, Morandi, Lucky Strike). Chef Grapes also had the opportunity to work in Brooklyn where she oversaw the Dressler, DuMont and DuMont Burger. A friend who had a school program in Vietnam shared a teaching opportunity with her and after trying to get there for 5 years Chef Grapes made the leap and ended up in East Asia for 6 months where she taught everything from interview training to baking & cooking, as well as running the schools café called “9 Grains”, where the students worked. After returning to the United States, Chef Grapes took a position at a restaurant called Dirt Candy to help out a friend for a few months before taking the adjunct professor’s position at NYU. *Social Media:* Email: grapes71@gmail.com Instagram: @colleeng71 *RATINGS / REVIEW:* If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors! To do so, click HERE ( https://podcasts.apple.com/us/podcast/culinary-school-stories/id1513818923 ) and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. *SPONSORSHIP / SUPPORT:* If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture! Individuals can also donate through *Patreon* ! Please support the show at: https://www.patreon.com/DrProfessorChef If you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free. Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.com *ABOUT THE SHOW:* Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story! From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What’s your culinary school story?” *RESOURCES:* Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions) CSS Podcast Website: http://www.culinaryschoolstories.com ( http://www.culinaryschoolstories.com/ ) Chef Educator Podcast Website: http://www.chefeducator.com ( http://www.chefeducator.com/ ) Main Website: http://www.chefroche.com ( http://www.chefroche.com/ ) YouTube: https://www.youtube.com/user/DrChefColin Facebook: https://www.facebook.com/DrProfessorChef Twitter: https://twitter.com/ChefRoche Instagram: https://www.instagram.com/CulinarySchoolStories NOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com ( http://www.culinaryschoolstories.com/ ) and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk! *MUSIC:* "Family Montage" by Biz Baz Studio, YouTube Audio Library Culinary School Stories is a proud member of the *Food Media Network!* Copyright 2021 Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

Listen now | Talking to the Dirt Candy and Lekka Burger chef about vegetables, gender, and running a restaurant in the pandemic. This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

The pandemic has underscored the importance of fostering a more resilient food system, from supply chains to safety nets. As we near the end of 2020, we're asking, what are the top policy priorities as we look towards the new year and the new administration? We look closely at the connection between federal policy and local food, exploring three federal policy priorities that would strengthen regional food systems and preserve local culinary culture. Hear from experts about their proposals for forging more holistic government contracts that prioritize regional,  independent and sustainable farms; deferring principal payments on Farm Service Agency loans as a means to support native farmers and stimulate tribal economies; and passing the RESTAURANTS Act to help independent restaurants make up for lost revenue. This episode is part of a three-episode mini-series created in collaboration with The Rockefeller Foundation. To learn more about the Foundation's Food Initiative and global commitments, visit rockefellerfoundation.org/commitment/food.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Whether it’s for a Rosh Hashanah brisket or an end-of-summer barbecue, more and more people are buying meat from local suppliers. This week on Meat and Three, we spotlight the people who prepare our meat before it reaches our plates. We hear from butchers who are working to introduce consumers to new cuts and create more localized food supply chains. We investigate an innovation in retail that allows for socially distant shopping and we explore the staggering distances some small meat producers have to travel to reach a slaughterhouse. Plus we hear from one master of charcuterie who isn’t using meat at all. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

“I’ve been incredibly surprised by where my career has taken me,” says Amanda Cohen, chef/owner of the vegetable-focused Dirt Candy restaurant in New York City. “I never would have expected it would take me to Congress.” Earlier this week, Amanda testified before the Small Business Committee of the House of Representatives on behalf of the Independent Restaurant Coalition. Amanda is part of the leadership of the IRC, which is  working to get Congress to pass the $120-billion Independent Restaurant Revitalization Fund. We talk to Amanda about her work on behalf of the 500,000 independent restaurants and 11 million restaurant workers in the U.S., as well as the steps she’s taking to keep her own restaurant alive. She also updates us on Lekka Burger, the Tribeca fast-casual spot she’s involved with, her thoughts on food media, and why she’s not moving back to her native Canada any time soon. Thank you to the folks at Breyer’s CarbSmart and Sonos for supporting today’s show. Also, tune in to find out why Brooklyn-based pastry pro and gelato enthusiast Maya Peredo thinks Lokelani Alabanza of Saturated Ice Cream in Nashville, Tennessee, is the Bombe. 

Even with Cooks Camp 2020, the Chefs'Table Society's culinary jamboree, now moved to 2021, we're keeping its core mission alive with this podcast. What is that mission? To enable and foster some long overdue dialogue about a sustainable future for both the professional cook and the restaurant/hospitality industry.And, as many business leaders have already remarked, the current pandemic crisis, often called The Great Pause, may also provide an unprecedented opportunity to advance some of that positive change. Chef/host Robert Belcham calls it The Big Reset. To kick-off our exploration of how that the typical restaurant business model can evolve, we've invited three leading chef/owners to discuss the Big Reset models they've already tested and installed. Ottawa-born Amanda Cohen is chef/owner of Dirt Candy, a leading vegetable-only restaurant in New York City; chef Todd Perrin runs Mallard Cottage and the Inn at Mallard Cottage in St.John's, Newfoundland; and Australian native Adam Hynam-Smith brings his global culinary and business experience to Dispatch, a leading-edge sustainable restaurant in St.Catherines, Ontario. Join us for some thought-provoking, challenging and, yes, inspiring conversation about a better way forward for cooks and the business we love.

This episode of Thine TickyOff (we do it all for you because we are kind and generous) features Joe Warwick creating mouthsounds, with his mouth of all things. It's quite the performance. Joe is fresh from a tricky Instagram Live debut with Rene Redzepi of Noma and Amanda Cohen of Dirt Candy in NYC. Joe makes it very clear that his appearance on TickyOff is a far greater honour than yapping it up with the ant man and the veggie botherer… Before Joe arrives, Sam ‘reveals' he's hungover and once more ‘reveals' he doesn't like salmon very much. James ‘reveals' that he made burgers and also ‘reveals' that you can now buy a kit with which to make burgers at home. This kit chat then devolves in to a long joke that seems likely to only be found amusing by the TickyOff Boyz themselves and no one else….apologies. Then Joe shows and these three bros get into The Strokes. More specifically how good a singer Julian Casablancas is and whether or not their new record is any cop. There's a long discussion about runners and the etiquette of running during lockdown and Roger Moore comperes the World's 50 Best Awards. They also cover the fall of influencers, apologising to your children and the hope that we could maybe come out the other side of this crisis a little healthier. Is this it? No, it's TickyOff. This episode is sponsored by fab wine folk dropwine.co.uk Also, if you could possibly spare a penny or two for the pod in these tricky as all hell times, we'd be most grateful. Hit up our Patreon here: https://www.patreon.com/user?u=31987206

How will the COVID-19 crisis transform the restaurant industry? Dirt Candy chef and owner Amanda Cohen and host Billy Shore discuss how restaurants will survive the pandemic. Cohen says she and other chefs are struggling with reopening their restaurants after the crisis has passed. “How are we going to reopen? What am I reopening to? Who is going out? Who still has money to go out in this city? And who wants to go to a crowded restaurant?,” she asks. She also stresses that the pandemic has clearly shown that the traditional business model for restaurants does not provide enough for workers. “If our workers need charity so badly, maybe owners weren’t doing this right in the first place,” wrote Cohen in a March 26th New York Times Op-Ed. She believes that the restaurant industry needs to make some changes to support higher wages and health insurance for its workers. “If we reopen the same way as we closed, we will have literally learned nothing,” she says. Join us for this critical discussion about the future of the restaurant industry.

On the heels of her revealing New York Times editorial, chef Amanda Cohen of NYC's Dirt Candy and Lekka Burger, joins Andrew to discuss the emotions of owning temporarily shuttered restaurants, the creative challenges that await when restaurants are permitted to reopen, and non-obvious (and not strictly monetary) ways restaurant patrons can support the industry at this perilous time.Our great thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew's most recent book)Dirt CandyLekka BurgerAmanda's Cookbook & Dirt Candy merchandise 

Dans ce 2e épisode de Girls in Food, Adeline Glibota reçoit Estérelle Payany, journaliste gastronomique à Télérama Sortir, autrice culinaire, et femme engagée, qui a récemment co-écrit "Cheffes : 500 femmes qui font la différence dans les cuisines de France".Dans cet épisode, Estérelle nous raconte comment on passe de la communication corporate au blog de cuisine, puis au statut respecté d’autrice publiée, et de journaliste gastronomique.Avec une leçon à retenir de son parcours : l’audace paye toujours !Retrouvez Estérelle sur son site et dans Télérama. Notes de l'épisodes :L’herboristerie du Père Blaize 4 et 6 rue Méolan et du Père Blaize, 13001 Marseille Les femmes qui ont inspiré Estérelle Payany :Vérane Frediani, documentaire « A la recherche des femmes chefs », Patricia Wells,Ruth Reichl, Garlic and sapphires : the secret life of a critic in disguise, ed Penguin BooksLesley Chesterman, pâtissière, autrice et ancienne critique gastronomique de Montreal GazetteClaudia Roden, Le livre de la cuisine juive, ed Flammarion, The new book of middle eastern food, Le Festival dont Estérelle Payany est la marraine :Festival culinaires Cheffes ! , organisé par l’association Ernest Circuit court-Solidarité – prévu le 30 mars 2020 et reporté à cause de l’épidémie en cours Un restaurant recommandé par Estérelle Payany :Restaurant Dame Jane et sa cheffe Julie Caute – 39 rue Ramponeau - 75020 Paris Les réponses d’Estérelle Payany au questionnaire Girls in Food :Son dernier coup de cœur food :Pâtisserie Emma Duvéré, 41 rue Sedaine – 75011 ParisLe restaurant de sa vie :Restaurant Le Coquillage, La Table des Maisons de Bricourt au Château Richeux, Le Buot - 35350 Saint-Méloir-des-OndesLe restaurant où elle rêve d’aller :Dirt Candy, 86 Allen Street, New York, Etats-Unis, qui est à l'origine d'un livre de cuisine sous forme de BD Dirt Candy, a cookbook : a flavor-forward food from the Upstart New York City vegetarian restaurant, d’Amanda Cohen, Ryan Dunlavey et Grady Hendrix, ed Clarckson PotterLa femme qu'Estérelle nous recommande d'interviewer :Trish Deseine Illustration : Isabelle Lagneau

Our guest is Amanda Cohen who is the chef and owner of Dirt Candy in Lower East Side and co-owner of Lekka Burger in Tribeca in Manhattan.  Amanda has been cooking vegetarian food for the last 20 years, since when vegetarians were in the absolute minority.  She is a James Beard Award-nominated chef and definitely a pioneer of the vegetable-forward movement in the US.  Amanda visited Japan in December 2019 to discover vegetarian food culture in the country.  Japan is a Buddhist society and had the heavily restrictive meat consumption policy that lasted 1200 years until the end of 19th century.  In this episode, we will discuss what Amanda discovered in Japan, how she applies the discoveries to her dishes in New York City, what vegetarian cuisine means in our modern society and much, much more!!! Japan Eats! is powered by Simplecast.

On this episode I sit down with a good friend and film maker Brooklyn Ewing the writer director and producer for She Was So Pretty and She Was So Pretty 2 Be Good For Goodness Sake. We talk about her love for Gummo, Ryan Goslings singing group and her traumatic earliest movie memory. We briefly talk about her upcoming anthology Tales from the Creep! --- 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/martelsmoviemadness/message

Episode 23 with James from @jamesyworld! Where We Ate: Dirt Candy **We Brunch Certified Restaurants Mentioned: By James: 883 By Janelle: Loosie's Kitchen & Brownstone Pancake Factory

We’re at 11th annual Cayman Cookout at the Ritz-Carlton, Grand Cayman, to catch up with Amanda Cohen. She’s the chef-owner of the groundbreaking vegetable restaurant Dirt Candy, and is also one of the most-respected voices in the restaurant industry. We reach into our archives to 2011, revisiting episode 66 and the synthpop sounds of Computer Magic. She gave us a live, in-studio preview of her then-upcoming EP, Electronic Fences. Check out her latest work, a music video cover of Elvis’ “Suspicious Minds.” Snacky Tunes is powered by Simplecast.

Dirt Candy is a restaurant that has become famous over the course of the past decade on New York’s Lower East Side for making eggplant tiramisu, rosemary cotton candy, and tomato fruit leather. But its chef Amanda Cohen makes one thing very clear—it’s not about vegetarianism or health or politics. It’s just about making vegetables taste really good.On this episode, we talk to Amanda about what’s changed over the years—especially as Dirt Candy has rolled out their tasting menu full of tricks, surprises, and, yes, even table-side flames. We also talked about the changing landscape of restaurant review coverage, and why restaurant critics in 2018 have a responsibility to tell a story that goes beyond the food.Later on the episode, we ask Smitten Kitchen’s Deb Perelman about her go-to dessert to bring to parties.

Personal injury attorney Mike Bryant of Bradshaw and Bryant talks about what to do after a crash. Jacie Knight, founder of Youth Performance Company discusses youth activism Amanda Cohen, Chef/Owner of Dirt Candy, talks about the 25th Annual Women Chefs and Restaurateurs Conference.

Follow Amanda Cohen @DirtCandy!Follow us on Instagram @Carbfacepod and on Twitter @Carbfacepod.Topics: Jesus Christ, Superstar. Easter candy. Orson Welles's mistaken film career. The NYT Food section. Amanda Cohen of Dirt Candy. And Unfuck My Life, Anthony Bourdain.

How are things for women in the food world? Eater Editor in Chief Amanda Kludt stops by the studio to give us her state of the state. She talks about chefs and restaurateurs to watch, food media and gender parity, and the impact of #MeToo. We also talk to Amanda Cohen, the chef/owner of Manhattan's award-winning vegetable restaurant Dirt Candy, about RestaurantHER, a special Grubhub project to support female-led restaurants. Be sure to visit restauranther.com to discover how you can help raise money for Women Chefs & Restaurateurs, which works to advance female leadership in restaurants. Chef Amanda is treasurer of WCR's Board of Directors. Check out Grubhub's map to find female-fueled restaurants in your neighborhood. And then eat in them often! Thank you to Emmi, the maker of delicious cheeses from Switzerland, for supporting this episode of Radio Cherry Bombe. Radio Cherry Bombe is powered by Simplecast

The issue of sexual harassment in the food and beverage industry. On this week's show, we talk with Brett Anderson, reporter at The Times Picayune in New Orleans who broke the John Besh story, then speak with two women - both of whom are chefs working within successful companies - one in Chicago, the other in New York City - and hear from them about what they feel the industry needs to do to right the ship. Dana Cree, pastry chef for the Publican in Chicago stops by to talk to us about the story she wrote recently for Food & Wine Magazine, then Amanda Cohen, the chef and owner of Dirt Candy in New York City talks with us about her online essay that ricocheted around the industry.

Welcome to Episode 13 of We Want 2 Believe! Guess who's back? Everyone's fave dude, Matt! Finally - someone on this podcast who actually understands the X-Files. On this episode, we discuss Season 11 Episode 6, where Haley Joel Osment guest stars (wut?) and people are losing their damn teeth. Have a listen and let us know who you think should be the winner of the 30 second recap!

!English podcast episode!! Amanda Cohen is the chef owner of New York City’s renowned restaurant "Dirt Candy". 2018 it’s her business's 10 year anniversary. Amanda calls her cuisine "vegetable centered“, which was still a very unusual progressive concept 10 years ago. This kickass chef talks about how she keeps her business running in a crazy city like NYC, why she released a cookbook that is a graphic novel and why she had to send away Leonardo DiCaprio. Amanda and Sophia talk about the current situation of women in the industry and Amanda reveals the story of how her divine Portobello mushroom mousse literally saved her restaurant. Sophia had the pleasure to enjoy crazy-good dishes like broccoli hot dog, brussels sprout tacos and carrot sliders on a cozy date night and learned more about the joy of deep-frying. Get hungry, listen and learn! Amanda's restaurant in NY - Dirt Candy: http://www.dirtcandynyc.com/ Video Munchies/ How To Deep-Fry Vegetables: https://www.youtube.com/watch?v=xi2FV-lxWtA Amanda's cookbook: https://www.amazon.de/Dirt-Candy-Flavor-Forward-Vegetarian-Restaurant/dp/0307952177 Amanda on sexism in the industry: http://www.esquire.com/food-drink/restaurants/a13134079/sexual-harassment-sexism-food-industry/

Tweet LIVE this Sunday, January 7th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is back and is ready for a great 2018. We start things off by welcoming author Karen Page. Karen is a two-time James Beard Foundation Award winner, previous cookbooks “Culinary Artistry” was called one of the best cookbooks of all time by Food & Wine and “The Flavor Bible” was called one of the 10 best cookbooks in the world of the past century by Forbes. Well her latest endeavor with photographer Andrew Dornenburg “Kitchen Creativity: Unlocking Culinary Genius with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs” (Little, Brown and Company) shows great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond. Then we are thrilled to welcome Amy Strauss the author of “Pennsylvania Scrapple: A Delectable History” (The History Press). Amy is a food and drink writer and editor in the Philadelphia area. With a knack for uncovering the beauty in all things delicious, she takes to the streets of the City of Brotherly Love and beyond to discover its stories and relay them to you on a silver platter. With a decade of publishing experience in print and online publications for outlets like Philly Beer Scene, Edible Philly, The Spirit Newspaper, The Town Dish, Main Line Today magazine, Southwest Airlines, OpenTable, BlackBook Media, Philadelphia City Paper and Drink Philly, among others, she's hungry, she's eager and she loves to have her cake (and eat it, too). Beyond food and drink journalism, Amy is experienced with building creative content for brands like Campbell's Soup Company, Victory Beer Company, Iron Hill Brewery & Restaurant , Garces Group, Airgas and more. She's obsessed with her Pennsylvania Dutch heritage, slices of funfetti cake and not giving up hope for the Philadelphia 76erss. There may not be hope for the 76ers, but scrapple is as great as ever and everything you want to know about it is in “Pennsylvania Scrapple: A Delectable History”. An essential food in Mid-Atlantic kitchens for hundreds of years, scrapple is the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, the slow food byproduct was created to avoid waste in the day's butchering. Pork trimmings were stewed until tender, ground like sausage and blended with the originating broth, cornmeal and buckwheat flour. Crispy slabs of scrapple sustained regional ancestors through frigid winter months and hard-worked harvests. Today, companies such as Habbersett and Rapa still produce scrapple as new generations of chefs create exciting ways to eat the staple. Join author Amy Strauss as she traces the sizzling history and culture of a beloved Pennsylvania Dutch icon. Follow her ongoing culinary pursuits on Instagram at @amystrauss or online at www.amystrauss.com. In 2018 on the Chinese New Year it will be the Year of the Dog, and the original White Dog Cafe located in a brownstone in University City will celebrates 35 years since their opening and has expanded by 85 seats having recently taken over the property adjacent to the restaurant. This is going to be a WOOFderful year! To talk about this and much more we will have on Chef Clark Gilbert Culinary Director of White Dog Café. It all started with Judy Wicks, social activist and original Founder, opened White Dog Cafe in January of 1983. Located in three connecting Victorian brownstones in University City, White Dog quickly became a local favorite known for its environmental sustainability and community engagement. The majority of their ingredients are purchased from local farms, located no more than fifty miles from our restaurants. Their seasonal menus feature only the best ingredients from farms they trust; including pasture fed animals, humanely treated livestock, and fish and seafood that is harvested through sustainable suppliers. They incorporate organic items as much as they can when available from farms using sustainable farming practices. Their wines are grown and produced from American vineyards and serve local craft beer and use artisan distilled spirits in their beverages. All of their tea, coffee, and chocolate are Certified Organic and Fair Trade. The restaurants use renewable energy, LED lighting and practice sustainable initiatives that are environmentally friendly. It's always great when a restaurant is environmentally friendly, but it really adds a special flair when they are kid friendly as well. Joining us to chat about great places that want you to bring the kids along will be Melissa Elders the CEO and Founder of Nibble+squeak which just recently came to Philly. Nibble+squeak is a community of food-obsessed parents and the ultimate resource for kid-friendly dining. Launched by Melissa Elders in New York City in 2015, Nibble+squeak has quickly expanded into a global network founded out of a desire to both normalize and simplify dining out with kids. The organization's mission is to provide young parents with dynamic opportunities to frequent hot new restaurants and socialize with their little ones along for the ride. Nibble+squeak has been featured in The New York Times, Bon Appétit Magazine and Zagat and other national publications. Nibble+squeak collaborates with world-renowned restaurants and chefs to create impressive menus that are perfect for epicurean parents and their little ones. By identifying top eateries that offer civility, accessibility and culinary options for guests of all ages, Nibble+squeak encourages young parents to dine out with their offspring in tow. The team considers all of the key details that matter to parents, including high chairs, changing mats, stroller parking and, most importantly, like-minded people with whom to connect and dine. The inaugural brunch event took place on Saturday, December 9th at Wm. Mulherin's Sons (1355 North Front Street). Additional Philadelphia-based events will include meals in partnership with Barcelona Passyunk (January 14, 2018), Balboa Catering & Supper Club (February 2018), and A Mano (March, 2018), with more details to follow in early 2018. RSVP is required; to order tickets or for more information, please visit: http://www.nibbleandsqueak.com/philadelphia Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. In studio as well will be Chef Christina Martin of Cooking To Nourish and Street Food #Vegan mobile cart to give us Vegan Recipes News and why to Eat Drink Vegan. 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 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 now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was 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 Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. http://wildfireradio.com/small-bites/ The post Small Bites – Episode 72 appeared first on Wildfire Radio.

Hey everybody! Today we talk about the USDA's intention to adjust poultry regulations (0:33), McDonalds' expansion of the McVegan burger & its first eco-friendly location (3:21), & Beyond Meat introducing a plant-based sausage product (5:57). Next we have 10 Q's for Amanda Cohen (7:46) about her vegetable-only NYC restaurant Dirt Candy plus her Esquire article taking the media to task for lack of attention to women chefs. To wrap up, comedian Pat Brown tells a story about a collard greens challenge (31:41).

Dating in New York... well, it sucks.  In today's episode, I catch up with my two friends Tim (@cherry_timato) and Crystal (@veganeatsnyc). Tim is a single college student, and Crystal is a taken recent graduate of NYU. We chat about dating apps, ghosting, worst first dates, being gay in college, work-life balance, and so much more.  FOLLOW TIM: https://www.instagram.com/cherry_timato FOLLOW CRYSTAL: www.instagram.com/veganeatsnyc LISTEN TO TIM'S PAST EPISODES:  #11: Breaking Down The Vegan Diets: traffic.libsyn.com/runningveganradio/ep-11-vegan-diets.mp3 #17: Vegan Trivia: traffic.libsyn.com/runningveganradio/ep-17-vegan-trivia1.mp3 LISTEN TO CRYSTAL'S PAST EPISODE:  #31: Crystal Pang Can Find Vegan Food Anywhere: traffic.libsyn.com/runningveganradio/31-_Crystal_Pang.mp3 BECOME A PATRON: patreon.com/nobullpodcast MY SOCIAL LINKS:Follow me on Instagram: @annawildmanTweet at me: @wildmannaEmail me: annanwildman@gmail.com Read my blog: annawildman.blog YouTube: www.youtube.com/channel/annawildman Intro/outro music by Ellis Delta: soundcloud.com/ellisdeltaINTERSTITIAL MUSIC: Brighter Times by earthchain: soundcloud.com/earthchain SHOW NOTES: People/places/things mentioned in episode Tinder: tinder.com/app/login Grindr: www.grindr.com/ Dirt Candy: www.dirtcandynyc.com/ Spoon University: spoonuniversity.com/

Amanda Cohen has been chef-owner of downtown New York City's groundbreaking vegetable restaurant Dirt Candy for nearly a decade. Dirt Candy began as a 350-square-foot labor of love and grew into its current, much larger home two years ago. Recently Amanda shifted to an all-tasting-menu format, so we thought it was a perfect time to check in with this always thoughtful, entertaining chef. (Fans of Andrew's prior podcast, The Front Burner with Jimmy and Andrew, will remember her as one of our most frequent and favorite guests.) Amanda takes us through her career, the unique challenges of being a vegetable-focused chef, the omnipresent turbulence of the hospitality business, and the joys of using her restaurant to support causes she believes in. Andrew Talks to Chefs is powered by Simplecast

Front Burner regular Amanda Cohen, chef-owner of New York City's Dirt Candy, joins us to discuss a variety of subjects: the relationship between chefs and critics (from the New York Times to the civilian critics of Yelp and other open formats), the case for no-tipping, and the pleasures of her restaurant's Monday night Canadian Beer Hall, which is wrapping up its first season next week.

Amanda Cohen, aka “The Vegetable Whisperer of New York, “ shares her key 3 dishes with host Francis Lam: an easy soup, risotto, and a leftover sandwich.

I had the great opportunity to discuss a wide variety of topics with these two amazingly intelligent and thoughtful women. Alycia Harrington is a chef that has taken the New York culinary scene by storm. She has dazzled patrons with her sweet delectables in several award-winning restaurants here in New York City. Most notably, Osteria Morini, Calliope as well as Dirt Candy, an award-winning vegetable restaurant where she was the pastry chef. Daisy is a visual artist that has a unique scene of style and humor. She is a multimedia artist with a BFA in Art and a BA in African American and African Studies with a focus in literature from the University of Minnesota-Twin Cities. Her work has a heavy focus on the woman and nature with themes of mindfulness, solitude, the passing of time, growth, patterns, and meditation, from a distinctly brown perspective. Daisy works from her home studio in Minneapolis where she lives with her musician/fitness instructor husband Logan U'u. Both are very accomplished and well educated in their respective fields. We discussed visual art, culinary art and a range of social challenges and issues they face as women on the art scene. Contact Information Daisy Contact: IG-dgufineart, Web-http://www.daisygilesuu.com/ Alycia Contact: IG- justalyciah Connect with Darrian Here: http://www.darriandouglas.com Support this podcast

I had the great opportunity to discuss a wide variety of topics with these two amazingly intelligent and thoughtful women. Alycia Harrington is a chef that has taken the New York culinary scene by storm. She has dazzled patrons with her sweet delectables in several award-winning restaurants here in New York City. Most notably, Osteria Morini, Calliope as well as Dirt Candy, an award-winning vegetable restaurant where she was the pastry chef. Daisy is a visual artist that has a unique scene of style and humor. She is a multimedia artist with a BFA in Art and a BA in African American and African Studies with a focus in literature from the University of Minnesota-Twin Cities. Her work has a heavy focus on the woman and nature with themes of mindfulness, solitude, the passing of time, growth, patterns, and meditation, from a distinctly brown perspective. Daisy works from her home studio in Minneapolis where she lives with her musician/fitness instructor husband Logan U'u. Both are very accomplished and well educated in their respective fields. We discussed visual art, culinary art and a range of social challenges and issues they face as women on the art scene. Support this podcast

Amanda Cohen, the chef and owner of Dirt Candy, is a trailblazer in the world of vegetable-forward cooking and an outspoken advocate for going gratuity-free. The chef, writer, and cookbook author dropped by the Eater Upsell studios to talk with Greg and Helen about shrugging off the “healthy” label, the current status of vegetable driven cuisine and getting Google alerts from her mom. But first, Greg and Helen shoot the shit about whether or not delivery has gone too far. Learn more about your ad choices. Visit megaphone.fm/adchoices

I spoke with Amanda Cohen, owner of hugely popular NYC vegetable restaurant Dirt Candy, at the 10th annual Terroir Symposium in Toronto. She explained her love of vegetables and her no-tipping policy.

We're bringing together a professional vegetarian and a professional carnivore. And not just any vegetarian—Amanda Cohen is the chef-owner of the celebrated restaurant Dirt Candy on Manhattan's Lower East Side. Without braising a single pork belly since it opened in 2008, Dirt Candy remains one of New York's hottest restaurants. Our other guest, Adam Danforth, isn't your everyday carnivore. A butcher by trade, Adam has written a James Beard Award-winning guide to meat cutting and worked at New York culinary temples Marlow & Daughters and Blue Hill. Despite his food's popularity, he's the butcher who thinks we should all be eating less meat. Plus: Smoothies! Reality TV! Pig tails!

The Chefs Council is hereby called to order! We've asked a few past guests who were especially fun/funny/insightful to be a part of a recurring roundtable and three of them--Dirt Candy's Amanda Cohen, Sous Chef author Mike Gibney, and The Finch's Gabe McMackin--join us for the inaugural gathering, an all-shop-talk episode on the subject of Spring Fever! We kick around the season that inspires more chefs than any other and explore why so many cooks and diners love it so. And we extend spring's spirit of renewal and reinvigoration with a discussion of our guests' favorite new ingredients and get them to share their travel and exploration plans for the coming months. Pour yourself a glass of rose and listen in.

Chef Amanda Cohen placed vegetables front and center on the plate when everyone else was pushing them to the sides. She's owner of New York Times 2-star rated "all vegetable" restaurant, Dirt Candy, 86 Allen St., NYC. Dirt Candy is adored equally by vegetarians and meat eaters for its creative and flavorful vegetable dishes. Amanda was the first vegetarian chef to compete on "Iron Chef." Dirt Candy has been recognized by Michelin Guide 5 years in a row. She's author of Dirt Candy: A Cookbook.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/).

_ The Front Burner _ kicks off its debut episode with an all-star trio of guest chefs ready to dissect the most pressing issues facing the pro-cooking trade as we embark on 2016. Amanda Cohen of New York City's Dirt Candy, Gavin Kaysen of Minneapolis' Spoon and Stable, and Harold Moore of the late, great Commerce restaurant, discuss what it takes to achieve longevity in the current climate, and in different markets. And in our Shop Talk segment we discuss the emotional, practical, and creative ups and downs of time away from the kitchen. “Would I have been as relevant in New York as I am in Minneapolis? I don't think so. I mean, here I can create a different point of view that people are willing to listen to.” [28:40] –Gavin Kaysen on The Front Burner  

Welcome to Season 2 of Radio Cherry Bombe! Julia Turshen is joined by Amanda Cohen, the chef and owner of Dirt Candy, her award-winning vegetable restaurant in New York City. The first vegetarian restaurant in seventeen years to receive two stars from the New York Times, it has been recognized by the Michelin Guide three years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others. She was the first vegetarian chef to compete on Iron Chef America and her comic book cookbook Dirt Candy: A Cookbook is the first graphic novel cookbook to be published in North America. Tune in as they discuss the restaurant, her plans for a new spot and her thoughts on tipping vs all inclusive charge. This program was brought to you by Whole Foods Market. “We don’t have a philosophy behind what we do [at Dirt Candy]. It’s not a lifestyle restaurant. I don’t care what you had for lunch, you don’t have to tell me that you’re a carnivore when you come into the restaurant. I just want you to like the food that I’m serving.” [04:00] “When you get really successful you have to hire so many more people to do things for you if you want other time.” [17:00] –Amanda Cohen on Radio Cherry Bombe

Great show with the OG K-Dub Kenny Watson sitting In-Studio as well as the trio of Bodybag Forehead and Baumer to round out the four person cast.The show kicked off with a call to Dirt Candy’s Ronnie Stewart who gave us some insight into his program as well as his plans for the Lucas Oil Outdoor MX Series.Next up we gave the GOAT, Ricky Carmichael, a call. RC was smooth as glass as we talked about everything from racing to team management.Last up we called our buddy Weston Peick as we always do on Tuesday night. Even with Westons new boss K-Dub sitting in, he was no more filtered than we’ve come to expect from the burly 450 Suzuki Superstar.Check in for MXTalkRadio LIVE @ 7:00pm Pacific, this Tuesday, and every Tuesday on MXTalkRadio.com

Great show with the OG K-Dub Kenny Watson sitting In-Studio as well as the trio of Bodybag Forehead and Baumer to round out the four person cast.The show kicked off with a call to Dirt Candy’s Ronnie Stewart who gave us some insight into his program as well as his plans for the Lucas Oil Outdoor MX Series.Next up we gave the GOAT, Ricky Carmichael, a call. RC was smooth as glass as we talked about everything from racing to team management.Last up we called our buddy Weston Peick as we always do on Tuesday night. Even with Westons new boss K-Dub sitting in, he was no more filtered than we’ve come to expect from the burly 450 Suzuki Superstar.Check in for MXTalkRadio LIVE @ 7:00pm Pacific, this Tuesday, and every Tuesday on MXTalkRadio.com

Consider the onion: It forms the backbone of so many dishes, but rarely serves as a main ingredient. Is it because we’re worried about the stink of onion breath? Dirt Candy chef Amanda Cohen says to grab some toothpaste and just get over it. “That’s why [toothpaste] was invented, right?” she said. “You can’t be afraid of a vegetable. The vegetable’s way more afraid of you.” There are plenty of ways beyond traditional French onion soup to make the humble allium a star ingredient. At Dirt Candy, Cohen began serving a grilled onion salad with red onions and shallots. The side became so popular that it won a spot on the menu as a main salad. Red onions are particularly good in salad and stir-fries because they’re sweeter than white or yellow onions. They also add a welcome pop of color. Vidalia onions are so sweet that Cohen is incorporating them into a dessert. “We’re just actually caramelizing them and mixing them right now into a... fudge kind of chocolate,” she said. “And it’s almost like a chocolate prune tart. That’s what it tastes like, and it’s sort of blowing all of our minds how delicious it is.” (Photo: Amanda Cohen/Courtesy of Dirt Candy) Chefs at Dirt Candy have also made tiny fried onion blossoms with pearl onions. Cohen explained that she uses Spanish onions and white onions interchangeably. “Spanish onions you can always use for soups stocks, flavoring oils, that kind of thing,” she said. “[Use them] when you really want a cooked onion that’s going to disappear.” Unfortunately, those onions are the most tear-inducing to prep, according to the chef. She knows people who chew on the unburnt end of a used match, or a toothpick, to prevent tearing up. “I’m not sure if that really works,” Cohen said. “I like the idea of sunglasses, goggles. You could do that, too, I suppose if you’re chopping copious amounts.” For her, wearing contacts has been a foolproof solution. Try out Dirt Candy's recipe for grilled onion salad with fermented black bean dressing and scallion oil. That’s below. Grilled Onion Salad This salad is really, really easy on purpose. I wanted to make a rustic salad that let the real flavor of onions shine through. The dressing is the tricky part, but it’s worth the effort because of all the layers of taste it adds. Not enough people use fermented black beans, but they add an amazing, deep, complex flavor to everything. 2 cups sliced red onions 2 tablespoons finely diced red onion 3 bunches of scallions 1 cup picked cilantro leaves 1 cup picked parlsey 1 cup picked thai basil leaves 1/2 cup Fermented Black Bean Dressing (see below) Salt to taste 1. Heat a grill until it’s super-hot, almost smoking. In a bowl, toss the whole scallions with olive oil then lay them flat on the grill. Cook until grill marks form, and they’re nice and soft. Remove from the grill and chop them up. 2. Do the exact same thing for the sliced red onions. Toss with oil, put on grill until char marks form, then pull off. 3. Mix everything together in a bowl, and season to taste. Fermented Black Bean Dressing 3 1/2 tablespoons fermented black beans 7 cloves garlic 3/4 cup plus 2 tablespoons lime juice 1 cup shoyu 1 cup Scallion Oil (see below) salt to taste 1. Soak the black beans in cold water for about 1 hour. Drain. Reserve 1 1/2 tablespoons of the water. 2.In a blender or a Vitamix, blend everything together until smooth. Add the bean water to keep it moving. Scallion Oil 1 cup chopped scallions 1 cup sliced ginger 1 1/2 cup untoasted sesame oil 1 tablespoon salt 1. Mix everything except the oil together in a heat resistant bowl (metal or glass). 2. Heat oil on the stove until almost smoking. 3. Gently pour the oil over the mixture in the bowl. 4. Wait until cool, at least 1 hour, and blend in a VitaMix or blender until smooth.

Utan Alice Waters (1944-) inget vurmande för bondens marknader, surdegsbröd eller grönkål. Om man ska hårdra. Under mer än fyrtio år har nämligen Alice Waters drivit sin idé om att mat ska produceras lokalt och ekologiskt och tillagas med omsorg, inte minst grönsaker. Och det har hon gjort med hjälp av sin restaurang Chez Panisse i Berkeley. I veckans STIL gräver vi därför ner oss i norra Kaliforniens bördiga landskap för att titta närmare på henne, och hennes idag vida spridda idéer. Utan att överdriva kan man påstå att det var Alice Waters som började så det frö till den medvetenhet om mat, och hur den produceras och tillagas, som idag växer och frodas över västvärlden. Hennes restaurang har kommit att bli ett slags mat-Mekka dit lärjungar vallfärdar för att på plats få ta del av de smakupplevelser som korrekt producerade, och perfekt tillagade, råvaror kan ge. Helst så lite tillagade som möjligt. Hon påpekar ständigt att ingen kock, oavsett hur kreativ och kunnig, kan skapa en rätt som är bättre än dess råvaror. Ingen nyhet kan man kanske tycka, men en kunskap som försvann i och med att USA susade fram som världens största producent och exportör av massproducerad mat. Det vida spridda användandet av billig majssirap (high fructose corn syrup) i alla möjliga och omöjliga produkter gjorde inte saken bättre. Det får mat att smaka milt och gott och många sa därför hejdå till nyttigheter som smakade beskt och ”konstigt”, som färska grönsaker och frukt som fått mogna långsamt. Alice Waters stod emellertid på sig och idag bär hennes idéer frukt, skulle man kunna säga. I programmet har vi bland annat besökt den omskrivna restaurangen Dirt Candy på Lower East Side i New York. Den drivs av kocken Amanda Cohen som helst inte vill kalla sitt ställe för en ”vegetarisk restaurang”. Hon är trött på det duktighetsrykte som grönsaker dras med. Alice Waters har också alltid hävdat att en restaurangupplevelse ska kittla alla sinnen lika skönt, inget lämnas åt slumpen. Inte heller menyer. Även bland dem går det trender. Hur det står till med den saken i Sverige har vi också kollat upp. Vi har också tagit en titt på hur mat presenteras på bild idag då alla Instagrammar allt de äter. Och så har vi satt gaffeln i det manliga köttet.  Veckans gäst är Emil Arvidson, journalist som är på gång att skriva en bok tillsammans med sin kollega Martin Gelin om när amerikansk matkultur blev popkultur.

Dave Chapelle, My Little Pony, Tom Kelly, Tony Fleecs, Comics Buyer's Guide, Punk Rock Jesus by Sean Murphy from Vertigo, the history from EOC, Angelman by Nicholas Mahler from Fantagraphics, more on Dirt Candy and Ryan Dunlaevy, Jack Kirby, parting with our collections, Mike Norton, highly-detailed Silver Age artists, Steve Rude, Brandon Graham and James Stokoe, Darwyn Cooke, Wally Wood's Woodwork from IDW, Bryan Talbot's Grandville, Back Issue #62 from TwoMorrows, Greg Rucka and Rick Burchett's Lady Saber and the Pirates of the Ineffable Aether, and much more!

This week on Chef’s Story, we get the chance to hear from Amanda Cohen, the young talented chef/owner behind Dirt Candy, the breakout “vegetable restaurant” that was recently awarded 2 stars in the New York Times. Amanda grew up in Ontario, and through travel and experimentation she found her way to cooking school in New York. She fell in love with camaraderie in the kitchen and never looked back – eventually taking a huge leap of faith and opening a tiny East Village restaurant to bring her vision of modern vegetable-focused cooking to life. Hear what makes Dirt Candy stand apart from other “vegetarian” restaurants that are focused on lifestyle instead of ingredients. Find out how clever dishes like Portobello Mousse emulate the flavor and texture of foie gras, and how the Dirt Candy menu hardly feels vegetarian. Amanda’s vision is a unique one – and listeners are sure to fall in love with her on Chef’s Story. This program was sponsored by 360 Cookware. “Surprisingly for somebody who loves vegetables, I’m not a farm girl” [05:02] “I think you see a lot kinder kitchens now where people want others to learn and they are more willing to share, but when I started it was every man for himself.” [15:50] “You get to a point where you want to do your own thing.. I had a voice I wanted to share what I loved doing and what food could be and I wasn’t going to be able to do it in any other kitchen.” [21:15] “Vegetarian restaurants have very little to do with vegetables. They tend to be more dedicated to the lifestyle of vegetarianism as opposed to really promoting vegetables.” [22:08] –Amanda Cohen, chef/owner of Dirt Candy on Chef’s Story

On today's THE FOOD SEEN, Chef Amanda Cohen of Dirt Candy, treats vegetables like meat. From faux-gras to finding the fat in flora, she's redefining vegetarian cuisine from the root up. Amanda believes, “any can cook a hamburger, but leave the vegetables to the professionals”. The salad days are over! This episode was sponsored by Hearst Ranch. “When I was 15, I became a vegetarian to rebel against my family.” “I wanted to find some taste sensation [with foie gras] that vegans and vegetarians could experience. “If you don't do something great with a carrot, then there's no point!” –Amanda Cohen on The Food Seen