Podcasts about dutch kills

The Dutch KillsTake a walk with me down Fascination Street, as I get to know the Brooklyn based indie rock band The Dutch Kills. In this episode, we chat about how the band got together, and how involved NYU was in the process. The Dutch Kills consists of: Julia (vocals / guitar), Maxine (bass), Alec (guitar), and Heather (drums). We also discuss NYC as a whole, improv, the N train, to Astoria, and some community rehearsal spaces for NYC bands. The members are from all over the US, so we talk about why they left their towns of Fayetteville, Minneapolis, and Wilmington. We do mention Dawson's Creek (Joey & Pacey Forever!), before moving into their actual music. Their debut EP, called The Rot, was released last year, and their new single Cheap Love was released last month. Look for new singles to drop in a month or two but keep tuned to their channels for more updates and tour info. Also, if you have a time machine, go back to last week and check out their several unofficial shows at SXSW in Austin. The band does let me play their newest single Cheap Love, and it's a BANGER!

We're diving into the archives today at Cocktail College as we resurface an episode and cocktail we think you might have missed first go around: The American Trilogy. We're exploring it with the Applejack-based drink's co-creator, and owner of New York's Dutch Kills bar and Hundredweight Ice Company, Richie Boccato. Listen on to learn the story behind the American Trilogy and to learn Boccato's recipe — and don't forget to like, review, and subscribe! Richie Boccato's American Triology Recipe Ingredients - 1 ounce applejack, such as Laird's Bottled in Bond - 1 ounce rye whiskey, such as Michter's - 1 cube Demerara sugar - 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans') - 1 splash soda water Directions 1. Add sugar cube to a chilled Old Fashined glass and saturate with bitters and a splash of soda water. 2. Crush cube using a muddler and work to form a rough paste. 3. Add applejack, rye, and a large, singule cube of ice. Stir a few times to incorporate the sugar paste. 4. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

The ole pod john on Thursday this week (sorry lol): Doc Rivers' ubuntu philosophy, what Dutch Kills means, facial care regiment ideas, the Judy Blume documentary on Amazon Prime, and life advice from Jay Pharoah.Support the showThanks for listening! Listen, rate, subscribe and other marketing type slogans! Here's my Insta: @dannypalmernyc @thedannypalmershow And subscribe to my Patreon? Maybe? If you know how to? I don't know how it works. Let's just leave this thing be: https://www.patreon.com/thedannypalmershow

On this Thanksgiving Thursday, we show appreciation for the American Trilogy, a distinctly American riff on the Old Fashioned. We're joined by returning friend of the show Richie Boccato, the drink's co-creator and owner of New York's Dutch Kills bar and Hundredweight Ice company. Listen on to learn the story behind the American Trilogy and to learn Boccato's recipe — and don't forget to like, review, and subscribe! Richie Boccato's American Triology Recipe Ingredients - 1 ounce applejack, such as Laird's Bottled in Bond - 1 ounce rye whiskey, such as Michter's - 1 cube Demerara sugar - 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans') - 1 splash soda water Directions 1. Add sugar cube to a chilled Old Fashioned glass and saturate with bitters and a splash of soda water. 2. Crush cube using a muddler and work to form a rough paste. 3. Add applejack, rye, and a large, single cube of ice. Stir gently, 15 times to incorporate the sugar paste. 4. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

The majority of the New York City Council members are new, and are part of a class that is the most diverse and progressive in city history. Over the next year Brian Lehrer will get to know all 51 members. This week, Council member Julie Won (District 26, Western Queens) talks about her priorities for her district, which includes the neighborhoods of Sunnyside, Woodside, Long Island City, Astoria, and Dutch Kills. On today's '51 Council Members in 52 Weeks,' District 26's @CMJulieWon brought the Sunnyside Arch for her "show & tell" - an iconic image she'd seen in photos before moving here from S Korea at the age of 8: pic.twitter.com/U1T1SRe5qw — The Brian Lehrer Show and A Daily Politics Podcast (@BrianLehrer) July 6, 2022   Catch up with all the interviews here.

A curious concoction that brings Campari to the tiki sphere, the Jungle Bird has soared in popularity over the last decade. Richard Boccato, owner of New York's Dutch Kills bar, explains how he first became acquainted with the drink, and shares his role in helping the cocktail find modern day fame. Listen on (or read below) to discover Boccato's Jungle Bird recipe — and don't forget to subscribe! Richard Boccato's Jungle Bird Recipe Ingredients - ¾ ounce rich Demerara simple syrup (2:1 ratio) - ⅞ ounce fresh lime juice (scant 1 ounce) - 1 ¼ ounce fresh pineapple juice - ¾ ounce Campari - 1 ounce blackstrap rum, such as Cruzan - ½ ounce Demerara rum, such as El Dorado 12 - Pinch smoked sea salt Directions 1. Combine all ingredients in a shaker with one cube of ice (roughly 1.75 x 2 inches in size). 2. Shake until cold and strain into a double Old Fashioned glass over one large cube of ice. 3. Garnish with your choice of pineapple wedge, orange, cocktail cherry, and/or pineapple fronds. See acast.com/privacy for privacy and opt-out information.

Voters in QUEENS New York City's largest Burrough's 26th council district, Candidate Marvin Jeffcoat is running a strong race in what is anywhere else would by itself be a major city. The QUEENS DISTRICT is one of the largest in the area stretching from Long Island City and also represents Sunnyside, Woodside, to Dutch Kills, and parts of Astoria. Jeffcoat and many NYC Republicans have been gaining support as locals are fed up with an increasingly communist like democrat party that is not reflective of the capital of capitalism and migrants many of whom are refugees from despotic socialist failed economies and hear the same failed slogans used by disastrous communist regimes being repeated by opponents of Jeffcoat in Queens and across NY City CITY COUNCIL | DISTRICT 26 Marvin R Jeffcoat to donate click here: Friends Of Marvin Jeffcoat --- Support this podcast: https://anchor.fm/mike-k-cohen/support

Directing Duo Clarence "Coodie" Simmons & Chike Ozah, better known as Coodie & Chike, have so much infectiously positive energy and perspective from all their years in the business. We're thrilled to have them on this week's episode of Overshare. Coodie & Chike started collaborating in the early 2000s and got their big break directing Kanye West’s music video “Through the Wire,” followed by music videos for “Two Words” and “Jesus Walks." They had less than two days to put "Jesus Walks" together from scratch, making it nothing short of a creative miracle, not to mention a classic. Their recounting of that experience with host Justin Gignac is a celebration in the art of scrappiness.Coodie & Chike went on to work with big acts like Pitbull, Erykah Badu, Lupe Fiasco, and Mos Def. In 2007, they founded their own production company, Creative Control. They’ve since directed ESPN "30 for 30" documentary Benji, BET documentary Muhammed Ali: The People’s Champ, and just released A Kid from Coney Island about Stephon Marbury.In this episode, you will learn that not having the time or money or resources to make great work are just excuses. You’ll also learn that wherever your happiness is coming from right now, that’s what really matters. This conversation is packed with insights and endless positivity.  Follow Overshare (@oversharetalks) and Working Not Working (@wnotw) on Instagram. SHOW NOTES:Coodie & Chike ( @officialcoodieandchike / @coodierock / @cozah)Kanye West's debut album The College DropoutChike's favorite craft cocktail bars - Dutch Kills, Dullboy, Pegu Club, Death & Co, Car Wash filmErnie Barnes' painting "The Sugar Shack"Bill WithersArtist Nina Chanel ( website / Instagram )Coodie's favorite album as a teenager, LL Cool J's BADChike's favorite album as a teenager Big Daddy Kane's Taste of ChocolateCoodie & Chike's videos for Kanye: Through the Wire, Two Words, Jesus WalksChannel Zero TVPitbull "Culo" music videoErykah Badu "Window Seat" music videoMatt & Kim "Lessons Learned" music video that inspired Erykah BaduLupe Fiasco feat. Ed Sheeran "Old School Love" music videoBenji  ESPN 30 for 30 documentary about Chicago hoop legend, Ben WilsonA Kid from Coney Island documentary about Stephon Marbury

A Bacardi Legacy champion, an alumnus of Bramble, The American Bar, Attaboy and Fresh./Dutch Kills, a bartender at the prestigious Fontainbleau in Miami...believe it or not we're talking about ONE man, the evergreen Tom Walker who's done more by his early thirties than most amass in a career. Pete was lucky enough to speak to Tom at the Broken Shaker at Freehand Miami to discuss his journey from Redcar, North Yorkshire to the dizzying heights of Edinburgh, London, Miami and New York. They discuss what fuels him as a bartender and what motivated him as he continues to tread new ground and take on new challenges.

On this week's Bit by a Fox Podcast, we're talking about Shots! Shots! Shots! And the occasional shooter. They're never a good idea....Or are they? Many of us have lots of feelings about shots and shooters and visceral, albeit, patchy memories associated with those little devils. How did the shot even come to be? And how have the trends evolved through the years, and what are people shooting dirty nowadays? This Week's Recipe is inspired by my favorite "Bartender's Handshake" - a miniature daiquiri adorably called a snaquiri. It originated with bartender Karin Stanley at Dutch Kills in Queens, New York about 8 years ago and it's guaranteed the best shooter around. It is meant to be gulped in one fell swig. Snaquiri - served in a mini coupe or cordial glass 1 oz dry white rum ½ oz fresh lime juice ¼ oz simple syrup Garnish: lime wheel Add all ingredients to an ice-filled cocktail shaker. Shake until well chilled. Strain into the glass. Garnish with lime wheel. Shoot that Snaq! Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com

The Speedrack Northeast semi-finals took place at the Melrose Ballroom in Queens NY on January 7, 2018. This is the 7th season of this great event. Speed Rack, was founded in 2011 by Ivy Mix and Lynnette Marrero. This from speed-rack.com: “The service industry can sometime be thought of as a man’s world. "Mix and Marrero have been able to shine a spotlight on female mixologists thriving behind bars around the country; and while they are at it, raise money for breast cancer research, education, and prevention. “The idea was to create a cocktail competition for the ladies -one that celebrated women, was created by women and supported women; in and out of the spirits industry. In their first year, Speed Rack met over 200 bartenders across the country and raised over $69,000.” That was the first year. This is now the 7th season of Speedrack! The competition is held in cities all over the country with the final held this year on May 8, 2018 in Chicago. We really encourage you to attend, volunteer or even enter the competition. It is such a fun time. Its like a rock concert for Bartenders! The brand sponsors have tables set up all around the venue offering cocktails and samples of their products. For Dry January, our friend Mimi Bernham made a delicious N/A punch with Perfect Puree ingredients. Perfect Puree makes great pureed products, mostly fruit, which are awesome in cocktails. The Carmelized Pineapple is one of my favorites! Perfect Puree is really good about shipping samples btw. This is for foodservice professionals only, but they will ship some frozen samples to your bar or restaurant if you go to their website. Cocktail of the Week: January Punch  Courtesy of Mimi Bernham 40 oz water  7 Rosehip Tea bags (Onno Behrends Brand)  24 oz The Perfect Puree Prickly Pear  18 oz Ginger Beer 1 6 oz seltzer  12 oz pure Acai Juice  5 oz lemon juice  3 oz grapefruit juice  3 tablespoons Sorghum Syrup Method: Allow tea bags to steep for 40 minutes.  Squeeze tea bags, and discard.  Combine lemon juice and sorghum syrup and shake well to thoroughly blend.  Add all ingredients, except for the Ginger beer & seltzer, to a punch bowl and stir to blend.  Add seltzer and ginger beer, and gently stir as to keep some bubbles.  Add ice to chill the punch;  Make an ice ring with rosemary, lemon wheels and fresh cranberries. The aromatics from the ice ring further enhance the punch.  Makes approximately 3.5 liters of punch Mimi was our guest on Bartender Journey #161 To attend speedrack its only $25 (or $30 at the door), 100% of which goes to 9 different Breast Cancer charities. According to the speedrack website, approximately $100k is now donated each year. You can also go as a volunteer. The format of the competition is this: In each city 8 ladies are chosen to compete in the semi-final. It’s a round robin format, so in the first round the ladies are on stage 2 at a time in 4 heats. There are 4 that move on, and again they compete 2 at a time until there are 2 left for the final. There are 4 judges who call out what drink they would like. Both competitors are making all 4 drinks per round. Like it says in the title Speedrack, its all about speed. The ladies are timed. In one round Becca Pesce was up against Samantha Casuga. Both ladies Bartend at Dead Rabbit. Becca is our good friend from USBG NY. Becca also works for Angel’s Envy as a Whiskey Guardian, as they call their Brand Ambassadors. The 2 bars are on the big stage and the contestants build their round of drinks as quickly as possible. And these are not simple drinks! There are drinks like the Lion’s Tail, the Cooper Union and the El Diablo. At least it’s a finite list – the competitors are given a list ahead of time of possible cocktails they may be asked to make. And taste counts too! The judges can add penalty time based on taste, presentation, technique etc. Becca won her first round, but unfortunately Becca her next round to Haley Traub. Haley moved on to the final round. As I record this in mid January 2018 there are 4 dates still to come, plus the final in Chicago. The 4 remaining semi-finals are in New Orleans, Phoenix, Washington D.C. and Boston. Book of the Week: Julie Reiner was one of the judges. She wrote: The Craft Cocktail Party: Delicious Drinks for Every Occasion I spoke to Julie way back in 2015 at Tales of the Cocktail. In the final round Celeste “Lucky” Dittanmo of Whistle & Tins in Maplewood NJ was up against Haley Traub of Dutch Kills in Queens. Haley was victorious and moves on to the finals in Chicago. I hope you’ll attend, volunteer or compete. All the info is on speed-rack.com and there are lots of videos on facebook – just search for speedrack (one word - no space). I hope you checked out the previous episode of Bartender Journey. Podcast #239 is all about the Classic Daiquiri. I spent a lot of time on that episode and I think it came out pretty good, if I do say so myself! So please go back and listen to that one if you haven’t already. Toast: Here’s to God’s first thought, “Man”! Here’s to God’s second thought, “Woman”! Second thoughts are always best, So here’s to Woman!

On this week's episode of The Speakeasy, Damon catches up with Giuseppe Gonzalez, whose bartending credits include Golden Cadillac, PKNY and Dutch Kills. Giuseppe now runs Suffolk Arms in New York's Lower East Side, which features an English pub exterior but a distinctly New York feel inside.

Beloved bartender and inventive ice-man Zach Gelnaw-Rubin is this week’s guest on THe Speakeasy! He’s behind the bar at Dutch Kills and Attaboy and helps run Hundredweight, the first company of its kind, supplying New York City with the highest quality ice specifically for use in craft cocktails. Their cubes, spears, spheres and punch blocks are all cut from 300 pound blocks of crystal-clear, totally pure ice, and lend a new level of quality and aesthetic to cocktails. Tune in and find out why ice matters more than you might realize and how Zach got the idea off the ground. This program was brought to you by The International Culinary Center. “Four, five years ago – you didn’t have to make a choice about ice because there was no choice.” [10:00] “More and more bars are opening up that are regular environment bars that are also serving high level drinks.” [13:00] –Zach Gelnaw-Rubin on The Speakeasy

Abraham Hawkins is a bartender at Dutch Kills, in Long Island City. Today on the studio he talks with host Damon Boelte to talk about his experience, cocktails, and even motorcycles and Hawaiian shirts! Explaining how he received his training from trying his first egg white drink, to working at Little Branch, a speakeasy based in the West Village of Manhattan in New York City, Abraham talks about summer drinks, gives us some amazing daquiri recipies, and tells us his favorite drink to make (hint: it’s very simple!). Abraham also updates us on the closing of Dutch Kills, and explains to us that although the bar is closing, the future is bright for his co-workers and their team. Don’t know what a michelada is? Tune-in to learn about this great summer drink! This program has been sponsored by Hearst Ranch. Thanks to Brothers NYC for this episode’s music. “When I first go to a bar, I first ask for a daiquiri, Old Fashioned, or Manhattan. It explains how the bar makes their drinks.” [23:05] — Abraham Hawkins on The Speakeasy

Giuseppe Gonzalez joins Damon Boelte for a raunchy, raw and real episode of The Speakeasy. Giuseppe was the head bartender at Julie Reiner’s well-known Flatiron Lounge and her more recent Brooklyn endeavor, Clover Club. Gonzalez also worked as lead barman at Sasha Petraske’s project in Long Island City, Dutch Kills, where he mixed classically-based cocktails in 19th century saloon-style digs. Since then, he’s opened Painkiller, one of the best tiki bars in the country, and plans on opening Golden Cadillac in the East Village soon. Tune in for some honest insights into what it takes to open a bar in New York City and listen in for a special studio bomb from Steve Schneider. This program was sponsored by Roberta’s “My dream bar is a shitty bar. It’s a bar that was made by people without contractors, architects or designers.” [07:00] “You should not be invested in what a guest drinks. You should not care. There should be a certain degree of creativity and ownership – but long story short – if somebody wants a vodka soda and bitters don’t try to sell them an Old Fashioned. What people drink is personal and what they need at the time.” [18:00] –Giuseppe Gonzalez on The Speakeasy

This week on a special episode of The Speakeasy, Damon checks in with bartenders Nino Cirabisi and Frank Cisneros who have helped organize the New York Bartenders Ball Benefit to help those affected by Super Storm Sandy. Find out how the bar community has rallied together to help in every way possible – from giving shifts to those without work to delivering ice to bars without power. Learn more about the New York Bartenders Ball, which goes down Monday, November 26th at the Bowery Hotel with Death & Co, Employees Only, PDT, Ward III, Dutch Kills, Dram, The Whiskey Brooklyn, Weather Up. Tickets are $100 and 100% of net proceeds go to Occupy:SandyNYCRelief & SSLF.org. Learn more and buy tickets here. This program was sponsored by GreatBrewers.com. “The love on this has been nation wide. Bartenders from other states are sponsoring tickets [to the New York Bartenders Ball] – they want to help New York too. These are people who may or may not know each other but have mutual respect.” [12:24] –Nino Cirabisi on The Speakeasy “We weren’t seeing Red Cross on the ground that much. That’s part of what we were affected by. We wanted to do something we we could make change.” [18:15] –Frank Cisneros on The Speakeasy

This afternoon on The Speakeasy, host Damon Boelte is joined by Jan Warren, the head bartender at Dutch Kills Bar and the co-host of the web series Animals Eating Animals. Jan talks about his experiences working as a bartender and server and the relationship between patrons and those working in the restaurant. Hear how Jan spends his days off exploring the city for the best food and drink by bicycle and the wild foods he’s come across in the search. Tune in as Jan talks about American food culture and really taking advantage of the culinary opportunities in New York City. Whether you’re interested in mixology or culinary tourism there’s something for everyone to take away. This program was sponsored by Heritage Meat Shop. “Each bar station is a one man kitchen. That’s good I think, because it allows you to work independently.” [06:12] “If you don’t have the confidence to be behind the bar – you shouldn’t be behind the bar.” [07:20] “There’s no dearth of wonderment and beauty in the restaurant and bar industry in New York City. This is the best city on the planet.” [13:57] “For an American who grew up in this [culinary] culture – nothing is stranger than eating balls.” [22:40] ## –Jan Warren, Head Bartender at Dutch Kills on The Speakeasy

This week on The Speakeasy, Damon Boelte is hangin’ out with Karin Stanely, co-owner of Dutch Kills and bartender at Little Branch. Join in as they chat about making drinks, the importance of fresh juice and why meticulous bartending is second to none. Hear stories of rude customers, altercations and camaraderie amongst staff and fellow bartenders in the world of mixed drinks. There are a lot of high quality, top notch cocktail bars popping up around New York City, and Damon & Karen discuss what that means for the bartenders, the customers and the community. Later in the show, learn more about the decision to open Dutch Kills in Long Island City and how the community has responded to a bar of its caliber. This program was sponsored by Heritage Foods USA. “Ideally you juice for a round. There’s been lots of scientific attempts at quantifying [what happens] when acid sits out for a while – you can tell the difference between fresh juice and juice that’s been out of it’s shell for a minute.” “If you’re going to be meticulous about one thing at a bar – you should be meticulous about everything.” “When people feel out of place [at a bar] – they get defensive.” –bartender Karin Stanley of Little Branch and Dutch Kills on The Speakeasy