Podcast appearances and mentions of donald link

Roxanne was born from the experimental mind of Chef Alexandra Holt. Instead of taming her brain and fitting her ideas into stiff boxes of expectation, she embraced her provocative culinary vision to create dishes that have stirred our city's food scene. The opening of her new space is imminent, and in this episode she tells Delicious City about why Philly is the first place she's truly felt at home.  (00:00) Dave's not here today… because he's getting married today! Congrats Dave and Becca! (04:12) Alexandra's been putting in a ton of work at the new location for Roxanne, which is named after her badass mom (10:41) Alexandra tells Eli and Marisa about how she moved around a lot growing up, why she decided to be open with her struggles with mental health, and how her relationship with food has evolved over the years (27:27) Creating Roxanne saved Alexandra: she says “I don't think I'd be here at all” without it (35:11) In It to Win It: This week, you could win a seat at the next dinner in the Voi•ãge series, curated by Chef Eli and recently named in Philadelphia Magazine's Best of Philly list! Chef Donald Link from New Orleans is coming to Vernick Fish for a collab that you do not want to miss (30:58) What it takes to be a good leader in the kitchen and treating your team the way you want to be treated (38:28) Best Bites: Eli's west coast trip, Alexandra's Philly faves, and Marisa's run-in with Charles Barkley in the burbs (54:49) Lots of foodie events in September, including a couple that combine our love of food and music - mark your calendars and get your tickets! And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. Connect with us on Instagram and, of course, share your eating adventures with us, as well as tag us in your posts so we can talk about them on air!

Episode 101 - We're baaaack!Paying tribute to Andy Lavine (7/8/76 - 8/25/2023) The Vince McMahon Scandal Vince & Donald Trump: Pervert PalsDana White carrying bags for Vince & Donald Link to the Andy Lavine tribute episode of DBC: https://open.spotify.com/episode/5ETg8ciJPHAhIbwXf1tPcy?fbclid=IwAR2cKZPceK_-GAQ3dpW-gVNKEhs9XmZaqHJmulj3TyETwZKm9zZ-yCportUhttp://www.theupgradepodcast.net#theupgrade #theupgradepodcast #podcast #landminestudios #billyclubsandwich #hardcoremusic #nyhc #newyorkhardcore #nyhardcore #njhc #newjerseyhardcore #vincemcmahon #mcmahonfamily #wwe #prowrestling #donaldtrump #perverthoover #ufc #danawhite #tko

On episode two of the Between Bites podcast with Nina Compton and Larry Miller, New Orleans Chef Donald Link stops by to discuss his journey from South Louisiana to California and back. The multiple James Beard Award-winning chef talks about how he came up in the industry, the evolving restaurant culture, and some of his favorite New Orleans restaurants to eat at. The Link Restaurant Group was founded in January 2009 by James Beard Award Winning Chefs Donald Link and his business partner Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants, currently including Herbsaint, Cochon, Cochon Butcher, Calcasieu, Peche Seafood Grill, La Boulangerie and Gianna.See omnystudio.com/listener for privacy information.

On this week's show, we visit with three Louisiana chefs who have compiled many accolades and awards in restaurants across the South. First, we hear from James Beard Award-winning chef John Currence, whose upbringing in New Orleans has informed his illustrious restaurant career based in Oxford, Mississippi. John describes the through-lines of his craft, which includes a strong sense of place and a healthy dose of humility. Then, we stop by Pêche Seafood Grill in New Orleans' Warehouse District. There, Chef Ryan Prewitt has been replicating live fire techniques he learned on a trip to Uruguay. Ryan explains how this process has changed his entire perspective on cooking, and we get close to the flames as he shows us his kitchen's open hearth. Finally, Chef Donald Link joins us in the studio. At one point during his cooking career, Donald's co-workers nicknamed him "Hot Shot." Was it deserved? That depends on who you ask. Donald shares his side of the story with us in a revealing interview that takes you from the rock and roll kitchens of San Francisco to his award-winning restaurants in New Orleans. (Listen to the full, uncensored version of our conversation with Donald Link here on our website.)

On this week's show, we visit with three Louisiana chefs who have compiled many accolades and awards in restaurants across the South. First, we hear from James Beard Award-winning chef John Currence, whose upbringing in New Orleans has informed his illustrious restaurant career based in Oxford, Mississippi. John describes the through-lines of his craft, which includes a strong sense of place and a healthy dose of humility. Then, we stop by Pêche Seafood Grill in New Orleans' Warehouse District. There, Chef Ryan Prewitt has been replicating live fire techniques he learned on a trip to Uruguay. Ryan explains how this process has changed his entire perspective on cooking, and we get close to the flames as he shows us his kitchen's open hearth. Finally, Chef Donald Link joins us in the studio. At one point during his cooking career, Donald's co-workers nicknamed him "Hot Shot." Was it deserved? That depends on who you ask. Donald shares his side of the story with us in a revealing interview that takes you from the rock and roll kitchens of San Francisco to his award-winning restaurants in New Orleans. (Listen to the full, uncensored version of our conversation with Donald Link here on our website.)

If you live in New Orleans you can go for weeks, months, even years, without having any connection to what goes on across the causeway, on the north shore of Lake Pontchartrain. Mandeville, Covington, Madisonville, Hammond – they're just names of places that get hammered when the weather forecast gets it wrong and storms go north of New Orleans. Ponchatoula sounds interesting. You've thought about checking out the strawberry festival. But when it comes right down to it, why not just get a strawberry daiquiri at the drive-thru and go to one of the many festivals on this side of the lake? That's a pretty prevalent view from the south shore. When you live on the north shore, the perspective is, understandably, different.  Without generalizing any more than I have been already, the North Shore sees itself as a superior part of New Orleans that's a mere 40-minute drive away from downtown. The towns on the north shore, they say, have all the benefits of New Orleans, without crime, potholes, poor education, exorbitant rents and inflated real estate prices. Even die-hard New Orleanians have to agree that those downsides are real. But they might be skeptical of the North Shore's claims to share the attributes New Orleans is best known for.  South Shore skeptics, this show's for you. We haven't got time to go into every facet of North Shore/South Shore comparisons, so we're just going to look at one: hospitality. If you live on the south shore, you're familiar with celebrity chefs and restaurateurs like Alon Shaya, Donald Link, and Emeril Lagasse. If you live on the north shore you're also familiar with Pat Gallagher. Pat is the founder and lynchpin of The Gallagher Restaurant Group, a collection of four restaurants in Covington, Mandeville and Slidell. Pat's restaurants employ over 200 people, from the classic upscale Gallagher's Grill in Covington to the casual seafood restaurant, Pat's Rest Awhile, on the lakefront in Mandeville If you live on the south shore, you're familiar with elegant, traditional hotels like the Monteleone, the Roosevelt, and Le Pavilion. If you live on the North Shore, you're also familiar with the Southern Hotel, in Covington. The Southern Hotel existed from 1907 till 1960. After the hotel closed in 1960, the building suffered all kinds of indignities, including a stint as a drugstore, and a City of Covington government building. From 1983 on, it was totally abandoned. It wasn't till 2011 that lawyer and preservationist, Lisa Condrey Ward came along and convinced her husband, her brother, and her sister-in-law to go into business with her and buy the building. Some three years, and $8m in renovations later, the Southern Hotel re-opened in 2014. Today the hotel has 40 guest rooms, event spaces, a set of private guest suites in the garden, and a restaurant. North vs SouthIt's human nature to compare yourself to others. It might not be conducive to good mental health, but we can't help judging ourselves. Apparently, as humans, we like to know where we stand on various axes - like rich/poor, young/old, and smart/stupid. If we really were smart, we wouldn't do this at all. Because it's pointless. Knowing that you're richer, older, or taller than someone else doesn't make you a better person. Similarly, believing that the city you live in is better than the city someone else lives in doesn't actually make your city better. New Orleanians on the South Shore prefer living here for their own reasons. And the exact same logic applies to folks on the North Shore. For diehard South Shore loyalists, maybe today's glimpse into Pat Gallagher's restaurants and Lisa's hotel will open some minds to the merits of the North Shore. And to our friends on the North Shore, Pat and Lisa drove all the way to the Irish Channel without getting carjacked or shaken down by someone claiming to know where they got their shoes. Out to Lunch is recorded live over lunch at NOLA Pizza in the NOLA Brewing Taproom. You can find photos from this show by Jill Lafleur at itsneworleans.comSee omnystudio.com/listener for privacy information.

In need of a crawfish coach? Ashley is your gal! The Scoop (5:35) features a feline food shortage, fast food gets a tech upgrade, an April Fool's Day joke resulting in a lawsuit, a Canadian assault with a chocolate bunny, Peeps coming to a freezer near you, and Coca Cola takes things too far. Last, Ashley gets temporarily blacklisted from her go-to sushi restaurant resulting in a minor panic attack while PTE has arguably the best steak of his life at Donald Link's new restaurant Chemin à la Mer after a 13-hour drinking night in New Orleans that ended at Gold Mine in the French Quarter and falling asleep eating soup dumplings from Trader Joe's in their best and worst food moments of the week (37:18).

Olives!Olives, this episode looks at the humble green and black fruit used in so many different ways. A Sneak-Peek:[01:10] We bigin the episode with Ali asking which country produces the most Olive Oil.[4:45] Olive pits on pizza, Marco tells a story. [6:00] Marco recounts the horrific Dave Commachio Olive story. [9:00] Ali hates canned olives. [14:00] Olives in Martinis.[15:35] When do you eat the olives that are in your martini?[20:00] What Olives should you use in your martini?[22:12] Manzanilla Olive. [23:10] Queen Olive.[24:20] Cerignola Olive.[25:10] Castelvetrano Olive.[27:00] Olives add flavour to bland food.[28:20] Marco tells his King Cake experience.[29:29] Ali tells us about the Muffaletta.[32:10] Ali praises Chef Donald Link and describes how to make a giardinera.[36:20] Getting your bread ready for its Muffaletta transformation.Resource Links: Chef Donald LinkSalvatore Lupo & Central Grocery & Deli Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious See acast.com/privacy for privacy and opt-out information.

As the looming threat of the climate crisis worsens and the world continues to endure the devastation of Covid-19, industries across the globe have had to pivot. ‘Pivot' entered our daily vernacular during the onset of the pandemic, but discussions around efficiency and equity continually deepen and evolve. This week on Meat and Three we're resurfacing conversations that rethink our food system, reimagine hospitality, and aim to rebuild the restaurant industry. Plus, we look at the rebirth of bar pizza!Further Reading and Listening:Read Joe Fassler's article about regenerative agriculture for The Counter here.Inside Julia's Kitchen: This episode featured Episode 134: Meet Nina Compton. Follow Inside Julia's Kitchen wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)U Look Hungry: This episode featured Episode 59: Rebuilding After the Hurricane with Donald Link. Listen to more from the archived show U Look Hungry on HRN's website.Opening Soon: This episode featured Episode 82: A New Kind of Hospitality Community Space with Libby Willis of KIT. Follow Opening Soon wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) The Big Food Question: This episode featured Episode 44: What is Regenerative Agriculture, Really? Follow The Big Food Question wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)Pizza Quest: This episode featured Episode 12: The Pizza Yodis Return with Adam Kuban to Make Bar Pizza. Follow Pizza Quest wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

James Beard Award winning chef Donald Link discusses the heritage of cajun cuisine and equity inside the restaurant. 

You might not have thought about it, but surviving the coffee and nut butter business in a pandemic turns out to be a pretty accurate bellwether of what's going on in the economy. Coffee and Nut Butter, Round 1 In the second week of March of this year, 2020, I sat down at a table at Commander's Palace for what I thought was going to be a regular Out to Lunch show. It turned out to be a great show. I had a very interesting conversation with two fascinating people who were both building successful businesses. One of my guests was Eliot Guthrie, co-founder of Congregation Coffee. Eliot told me how they roast their own beans and supply coffee to over 70 New Orleans restaurants, including Brennan's, Patois, Paladar 511, Marjie's Grill, and Donald Link's restaurants. He also told me how he started up two coffee shops – one in Algiers and another in the CBD – that capitalized on his culinary background. My other guest that day was Kevin Bratcher, co-founder and Director of Business Operations at a company called Supreme Specialty Foods. Among other items, the company's signature product is a healthy alternative to peanut butter, called Beyond the Equator. It's a totally nut-free butter that's made with five seeds – chia, flax, pumpkin, sunflower, and hemp. Kevin told me Beyond The Equator is available in over 600 stores in 25 states. And on Amazon. Then, after our conversation, Eliot, Kevin, and I walked out of Commander's Palace, and the whole world changed. Coffee and Nut Butter, Round 2: the pandemic Today, as a result of the ongoing pandemic, Commander's Palace is still closed. And Eliot Guthrie's Coffee business and Kevin Bratcher's seed butter business have changed too. So, to find out how the global pandemic is affecting New Orleans business, we're meeting up again today. This time not at Commander's palace, but around our virtual lunch table. For Eliot and Congregation Coffee, with a reliance on supplying coffee to restaurants and having their own retail outlets, they have had some challenges since we last spoke back in March. For Kevin's business, things are a little different. During the lockdown period of the pandemic, the only retail outlets open were grocery stores. And a lot of people who wanted to avoid going out at all, and who may have never even thought about buying groceries online, got very familiar with Instacart.  Both of those new realities have had an impact on Supreme Specialty Foods.  Photos from this conversation by Jill Lafleur are on our website. See omnystudio.com/listener for privacy information.

Restaurants serve relief as food banks with the Lee Initiative. Chef Edward Lee and Lindsay Ofcacek started the Lee Initiative two years ago as non-profit focused on mentorship for women chefs. Three weeks ago, it became a program to turn restaurants into food banks and relief centers. With the sponsorship of Makers Mark, restaurants across the country, like Nancy Silverton at Chi Spacca in LA, Donald Link at Cochon in NOLA, Edouardo Jordan at Salare in Seattlem, and Brooklyn’s Olmstead, have been able to re-open, hire staff, and pack hundreds of to-go meals. The idea is to support restaurant workers who have been laid off or have had a significant reduction in hours and/or pay, and anyone who may need food and supplies. On this episode of Tech Bites, host Jennifer Leuzzi talks with Chef Edward Lee (chef and owner The LEE Initiative, 610 Magnolia, MilkWood, Whiskey Dry, Succotash) and Max  Katzenberg (partner at Olmstead, Maison Yaki, and the New York hospitality Coalition) on how the programs are working and how people can give help and get help.Tech Bites is powered by Simplecast. 

From the lab to the garden, Benjamin Aldes Wurgaft and Bryant Terry explore proteins through a meat-free lens. Jennifer E. Gaddis documents the changing role of the school lunch lady. Plus: an ode to leap year with Chef Donald Link.

You might wonder what a property developer with billion dollar buildings & a boutique bakery have in common. The answer is, personality. Let me explain. I want to start out by telling you about an interesting observation I made recently at the dry cleaner. I happened to be standing at the counter when a guy wheeled a big rack of freshly cleaned men's dress shirts out of the back. Almost every shirt was a shade of blue, or white, or some combination of blue and white. I said to the guy, “Do you do all the blue and white dress shirts at the same time?” He said, “No. They're all blue and white ‘cause that's what everybody wears.” Which is really striking. Think about how many shades of brown, orange, purple, green and every other color dress shirt men could wear. But we don't. The blue and white shirts observation spills over into business in general. And maybe life itself.  Although we're all making our own individual unique decisions, those decisions by and large are confined to a narrow set of choices. Once in a while, however, you meet a person who has stepped outside those confines and made a bold and adventurous choice. And that's what I mean by billion dollar buildings & a boutique bakery sharing the same personality. First, the Billion Dollar Buildings Meet Matt Schwartz. Like many people, Matt goes to work in the morning. Probably in a blue or white shirt. But what Matt does at work is bolder and more adventurous than most of us could imagine. Matt is the CEO of a company called Domain Companies. Matt co-founded the company out of college, in 2004, with his Tulane fraternity brother, Chris Papamichael. Chris and Matt set out to build affordable housing. Today they have developed over one billion dollars' worth of real estate. They have 130 employees. And their 14 local projects include The South Market district in the CBD, The Meridian on Tulane Avenue, Gold Seal Lofts in Mid City, as well as 2 developments in Baton Rouge and 6 in New York. Now To the Boutique Bakery Christina Balzebre could have decided on a safe and secure career as an employee of some very fine establishments. Christina started out as a baker at Satsuma Café in the Bywater. After that she worked for Donald Link and made a name for herself as the baker at Willa Jean. In 2019 Christina went into business for herself, opening a bakery just off of Magazine Street in the Garden District, called Levee.  Levee might be spelled the same as “levee” - as in flood wall - but in French Levee means “to rise.” Unlike the saga of the New Orleans flood walls, Levee the bakery has been an immediate success. The bakery already has 8 employees and Christina is  “beyond excited at the prospect of having a day off.” Entrepreneurs have a special quality that separates them from the rest of us. It's a combination of courage, vision, dedication, charisma, and hard work. It's that personality. Out to Lunch is recorded over lunch at Commander's Palace restaurant. See photos from the show by Jill Lafleur, and more, at our website, https://link.chtbl.com/LYuaasWe See Matt Schwartz's previous visit to Out to Lunch back in 2015, here.   See omnystudio.com/listener for privacy information.

The James Beard Awards honor the best of the best in the American culinary world. With this year s awards gala right around the corner, join us this week for a chat with several James Beard Award nominees and winners. We begin with 2017 s Rising Chef of the Year, Zachary Engel. Zach made a name for himself at the renowned Israeli restaurant, Shaya, and since receiving his James Beard Award, he has reunited with Chef Alon Shaya at Pomegranate Hospitality. Next up, we meet last year s Best Chef of the South. As the chef de cuisine at Herbsaint, Rebecca Wilcomb learned from the best, working closely with Donald Link, and today she s a distinctive leader in the New Orleans culinary community. We also hear from two other chefs with James Beard accolades from the Donald Link Restaurant Group, Ryan Prewitt of P che and Stephen Stryjewski of Cochon. They discuss the banner year that was 2014 in their restaurant family. Then, John Currence takes us through the ups and downs of being nominated again and again with the same anticlimactic outcome after four nominations, John finally took home the award for Best Chef of the South in 2009. Finally, JoAnn Clevenger, chef and owner of Upperline Restaurant, discusses victories of all kinds, from winning awards to finding fulfillment in her work. This year, JoAnn clinched her fifth nomination for Outstanding Restaurateur by the James Beard Foundation. It s all about the Oscars of the food world on this week s show. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Donald Link Uncensored At one point during his cooking career, Donald Link s co workers nicknamed him "Hot Shot." Was it deserved That depends on who you ask. Donald shares his side of the story with us in a revealing interview that takes you from the rock and roll kitchens of San Francisco to his award winning restaurants in New Orleans, in this latest Louisiana Eats Quick Bite. Donald Link Uncensored is a Donald Link the public rarely has had a chance to hear. On the eve of the 2014 Link Restaurant Group triple win at the James Beard Awards, Donald sat down to reflect on the journey that took him from a rice growing Cajun boy to one of America s most celebrated chefs. Due to the adult content, we were only able to broadcast about half of Donald s interview, but now, Louisiana listeners can hear Donald with every frank profanity intact Due to the salty language, we ll sweeten the pot with the recipe for Granny Link s German Chocolate Cake You can find the recipe here What are you waiting for Here s a Louisiana Eats Quick Bite of Donald Link Uncensored.

Chef Richard Papier still remembers when Mexican food in New Orleans meant Taco Bell. And he s not that old. Chef Richard is changing how we experience Mexican dishes with authentic recipes from Mexico steeped in his fine dining training working alongside Emeril, Susan Spicer, Nathaniel Zymet, Donald Link and Guillermo Peters. Chef Richard s new Uptown restaurant on Magazine Street is a few thousand giant steps up from Nacho Mama s, the space it now occupies. Arana Taqueria y Cantina is the real deal Yucatan soaked flavors paired with the only imported Mexican craft beer in town and a range of fine tequilas. If you think the leap from Nacho Mama s to Arana is about the most incomparable comparison you could imagine, how about this one the leap from Cairo, Egypt to Ocean Springs, Mississippi. That s the trajectory Cal Zayed s life took. Cal is Arana s front of house face and a tequila sophisticate who turns drinking tequila into an art form. Cal can take you on a flight with the finest tequilas from Mexico or have you climb a tequila ladder from ground to kissing the sky. Just don t ask him about "angry grapes" raisins or how those dancing raisins from the TV ads back in the day terrorized him as a child and haunt him still. Chef Richard s and Cal s complementary pasts, tastes, humor and passion make for a lively night out, whether it s at Arana or here on Midnight Menu 1.

New Orleans's James Beard award winner Donald Link of the Link Restaurant Group sits down at the corner with Carey and the gang. Intro music by Andy Velos Podcast Production by Skyscraper Media

On the latest episode of “Hot off the Press,” Chef Pete talks with Fisher’s Executive Chef Bill Briand, fresh off his nomination for the coveted James Beard Award. With 16 years of experience in the food industry, Briand is the first chef in Baldwin County, Ala., to be nominated for this prestigious award. Briand began his career in New Orleans working alongside celebrity chef Emeril Lagasse, who also happened to be the first guest to dine at Fisher’s the night before its Memorial Day Weekend opening in 2014. Briand went on to work with acclaimed New Orleans chef Donald Link at Herbsaint, Cochon and Butcher. Chef Briand and the Fisher’s team prioritize the integrity and quality of the ingredients in the dishes they prepare, depending on the local farmers and fishermen to provide them with the freshest produce and seafood each season. Their goal is to not only serve delicious food, but to elevate the dining experience by sharing the story behind it. In an effort to offer both locals and tourists a unique dining experience like no other on the Gulf Coast, Fisher’s is hosting the Southern Grace Dinner series featuring award-winning and celebrity chefs from across the South. For the third consecutive year, Chef Briand will open up his kitchen to spotlight the top-notch talent and cuisine of acclaimed chefs from across the region, as well as to showcase the rich and diverse bounty of the Gulf Coast. These exclusive dinners will allow guests the opportunity to mix and mingle with their favorite chefs at a cocktail reception, followed by a communal-seated dinner in Fisher’s laid back and relaxed signature style. Co-sponsored by Gulf Shores Orange Beach Tourism and Alabama Gulf Seafood, a portion of the proceeds will benefit the Southern Foodways Alliance. The Southern Grace Dinner series kicks off May 12th with featured chef Nina Compton, owner and chef at Compere Lapin and runner up on Bravo’s “Top Chef” Season 11. This summer’s stellar culinary lineup also includes guest chefs Alon Shaya, Isaac Toups, Frank Stitt, Ryan Prewitt, Adam Evans, Justin Devillier and Bill Smith. For more information or to purchase tickets, contact Fisher’s at (251) 981-7305 or visit www.FishersOBM.com.

See below. I'll add links when I upload. 341 word count.     In the latest episode of “Hot off the Press,” Chef Pete Blohme broadcasts from Fisher’s at Orange Beach Marina located in one of Alabama’s most beautiful coastal towns. Pete sat down with owner and operator Johnny Fisher, whose restaurant experience includes stints at the iconic New Orleans’ House of Blues, The Cheesecake Factory, and Lulu’s at Homeport Marina in Gulf Shores, Ala. Johnny also helped to develop The Gulf at Perdido Pass in Orange Beach in 2012.    Named one of the South’s Best Restaurants of 2015 by Southern Living Magazine, Fisher’s opened in May of 2013 and houses two restaurants under one roof. Fisher’s Upstairs offers an upscale, yet comfortable dining experience, while Fisher’s Dockside is perfect for families looking for a more fun and casual atmosphere coming straight off the beach or the boat. Both offer a seasonally inspired menu with original recipes using local ingredients—a fresh and delicious alternative to the traditional fried seafood basket.    Pete talked with Johnny about his unique “Fisher philosophy” that focuses on hospitality and attention to detail, both of which help to create the intangible energy and vibe that makes for an enjoyable and memorable dining experience. A former college baseball player, Fisher credits the team experience and influence of his coaches for his ability to take a “servant leader” approach in developing a restaurant staff that also shares his vision and passion.   While a big dreamer and creative thinker, Johnny says that surrounding himself with people who “get it” —people who also share his “hospitality gene”— has been the key to his success in the industry. One of those people being Fisher’s Executive Chef Bill Briand, who spent seven years working alongside celebrity chef Emeril Lagasse and nine years with James Beard Award-winner Donald Link. Bill was recently selected as a semi-finalist for a James Beard Award himself— moving closer to a goal Johnny and Bill set out to accomplish on day one.    For more information on Fisher’s at Orange Beach Marina, visit www.fishersobm.com or follow them on Facebook, Twitter and Instagram. 

At one point during his cooking career, Donald Link s co workers nicknamed him "Hot Shot." Was it deserved That depends on who you ask. Donald shares his side of the story with us in a revealing inteview that takes you from the rock and roll kitchens of San Francisco to his award winning restaurants in New Orleans. We ll also hear about Skip Murray s new restaurant, Scott Gold s advice about French fries, and Ian McNulty s favorite spots to visit at the end of the road in Cocodrie. At one point during his cooking career, Donald Link s co workers nicknamed him "Hot Shot." Was it deserved That depends on who you ask. Donald shares his side of the story with us in a revealing inteview that takes you from the rock and roll kitchens of San Francisco to his award winning restaurants in New Orleans. We ll also hear about Skip Murray s new restaurant, Scott Gold s advice about French fries, and Ian McNulty s favorite spots to visit at the end of the road in Cocodrie. See more at http itsneworleans.com shows louisiana eats on the record with donald link candid stories from a bold chef sthash.gnfJ1lxq.dpuf cAt one point during his cooking career, Donald Link s co workers nicknamed him "Hot Shot." Was it deserved That depends on who you ask. Donald shares his side of the story with us in a revealing inteview that takes you from the rock and roll kitchens of San Francisco to his award winning restaurants in New Orleans. We ll also hear about Skip Murray s new restaurant, Scott Gold s advice about French fries, and Ian McNulty s favorite spots to visit at the end of the road in Cocodrie. See more at http itsneworleans.com shows louisiana eats on the record with donald link candid stories from a bold chef sthash.gnfJ1lx

At one point during his cooking career, Donald Link s co workers nicknamed him "Hot Shot." Was it deserved That depends on who you ask. Donald shares his side of the story with us in a revealing inteview that takes you from the rock and roll kitchens of San Francisco to his award winning restaurants in New Orleans. We ll also hear about Skip Murray s new restaurant, Scott Gold s advice about French fries, and Ian McNulty s favorite spots to visit at the end of the road in Cocodrie.

Ep. 72 - New Orleans chef Donald Link is this week's podcast guest, the last in our series of episodes from the Life is Beautiful music and food festival in Las Vegas.  We talk about the two most important things to anybody who lives in New Orleans: music and food. He tells us about his dad's record collection and hi-fi set up, the band he played with in college, and how much he loves the Allman Brothers and Kiss.  Donald Link is the executive chef and owner of Herbsaint, Cochon, Butcher and Peche in New Orleans, and the author of the cookbook Real Cajun.This week's episode was sponsored by the Palms Casino and Resort, who graciously put us up in Las Vegas the weekend of the festival so that we could record these episodes.  

Jason has a beer with Donald Link, Executive Chef and owner of Herbsaint Restaurant in New Orleans (Running Time 17:59)

Jason has a beer with Donald Link, Executive Chef and owner of Herbsaint Restaurant in New Orleans (Running Time 17:59)