Podcasts about Eggslut

In this episode of The Higher Ed Pulse, co-hosts Seth and Mallory share their expert travel tips, just in time for the AMA Higher Ed Conference in Las Vegas. From where to eat, to how to maximize your hotel stay, they cover all the essentials for making your trip a success. The hosts also discuss the benefits of using AI-powered tools like ChatGPT for travel planning, while teasing an exciting upcoming virtual event, the AI Engage Summit.Key TakeawaysVegas travel tips: Go off-strip for unique experiences, and check out recommended shows and restaurants like O and Eggslut.Pack strategically: Utilize a capsule wardrobe and consider clothing rental services like Rent the Runway for versatility and convenience.Make the most of your hotel stay: Set preferences in loyalty accounts and be kind to hotel staff for potential upgrades and early check-ins.Rental car and flight advice: Skip filling up the rental gas tank and rebook your flights via apps to avoid delays.Network smarter at AMA: Plan ahead as the large setting of Caesar's Palace can make organic connections harder.What are the best tips for traveling to AMA in Las Vegas?As Seth and Mallory prep for the AMA Higher Ed Conference, they begin with an important tip: go off-strip. Mallory emphasizes that exploring beyond the main tourist areas offers unique and rewarding experiences. Seth adds that Vegas is "a two-night town"—meaning you'll want to make the most of your time and plan strategically for the longer stay during AMA.How can travelers maximize their hotel and flight experiences?Seth kicks off the practical tips with advice on getting early check-ins at hotels and setting up preferences in loyalty accounts. He recalls a time when he forgot to book a room, but managed to score a “secret room” by being upfront and kind to hotel staff. Mallory adds that packing a capsule wardrobe can be a lifesaver, allowing travelers to mix and match versatile pieces while still saving suitcase space.On flights, Seth advocates for booking direct flights whenever possible and rebooking on the airline's app if delays occur, giving an example of how this strategy saved him from an unexpected overnight layover.‍How can attendees make the most of AMA in Vegas?The hosts dive deeper into specific advice for Vegas. Mallory shares her favorite spots, from grabbing breakfast at Eggslut to dining at the upscale Stanton Social Prime inside Caesars Palace. She even suggests hitting speakeasies for a fun twist on nightlife. For entertainment, she recommends two Cirque du Soleil shows: the aquatic spectacular O, and the vibrant, interactive Mad Apple at New York-New York.Seth offers practical advice about navigating the large space at Caesars Palace. Since spontaneous meetups in this massive venue can be tough, he suggests planning ahead by exchanging contact info with colleagues beforehand to make sure you can connect during the event.‍What should listeners know about upcoming Enrollify events?For those who can't attend AMA or want to supplement their learning, Mallory teases the upcoming AI Engage Summit, a virtual event happening October 29-30, focusing on how AI is transforming enrollment marketing. Seth will be the keynote speaker, and the summit will offer key insights on how to integrate AI tools into your strategy, all without leaving your home or office.Eater's Speakeasy Guide for Vegas - - - -Connect With Our Co-Hosts:Mallory Willsea https://www.linkedin.com/in/mallorywillsea/https://twitter.com/mallorywillseaSeth Odell https://www.linkedin.com/in/sethodell/https://twitter.com/sethodellAbout The Enrollify Podcast Network:The Higher Ed Pulse is a part of the Enrollify Podcast Network. If you like this podcast, chances are you'll like other Enrollify shows too! Some of our favorites include Generation AI and Confessions of a Higher Education Social Media Manager.Enrollify is made possible by Element451 — the next-generation AI student engagement platform helping institutions create meaningful and personalized interactions with students. Learn more at element451.com.Element451 is hosting the AI Engage Summit on Oct 29 and 30Register now for this free, virtual event.The future of higher ed is being redefined by the transformative power of AI. The AI Engage Summit brings together higher ed leaders, innovators, and many of your favorite Enrollify creators to explore AI's impact on student engagement, enrollment marketing, and institutional success. Experience firsthand how AI is improving content personalization at scale, impacting strategic decision-making, and intuitively automating the mundane tasks that consume our time. The schedule is packed with real examples and case studies, so you leave knowing how to harness AI to drive meaningful change at your institution. Whether you're looking to enhance student outcomes, optimize enrollment marketing, or simply stay ahead of the curve, the AI Engage Summit is your gateway to the next level of higher education innovation. Registration is free, save your spot today.

「【eggslut 新宿サザンテラス店】SHOGUN BURGERとのコラボバーガー「egg巻wagyu burger」が7月10日より販売開始！」　新宿南口にお店を構えるLA No.1の卵料理専門店『eggslut(エッグスラット)新宿サザンテラス店』では、2024年7月10日(水)より、ショーグンバーガーとタッグを組んだ「egg巻wagyu burger」を販売開始。詳細をご紹介します。『eggslut(エッグスラット)新宿サザンテラス店』は、卵好きが卵好きのために作ったLA NO.1の卵料理専門店。

One-on-one pod recorded live and uncut from New York City. We chat about low frequencies, The Knicks, water branding, John Mulaney's Netflix show, Seth Rogen just Cheech & Chong in some Dries, we smell a Jonah Hill comeback on the horizon, Chris likes San Francisco now, NA beverage psyop, Almighty So 2, Drake's home security protocol, Katt Williams, should Eggslut change it's name? TJ's new pescatarian diet and Chris' post-dessert life. twitter.com/donetodeath twitter.com/themjeans howlonggone.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Raiza Licea (@raizalicea, Spanish Aquí Presents) joins the 'boys to talk basketball, arena snacks, and Cuba before a review of Eggslut. Plus, a special UK edition of Snack or Wack.Watch this episode at youtube.com/doughboysmediaGet ad-free episodes at patreon.com/doughboysGet Doughboys merch at doughboys.kinshipgoods.comAdvertise on Doughboys via Gumball.fmSources for this week's intro:https://www.imdb.com/title/tt0382932/https://www.eater.com/2017/10/10/16432396/eggslut-chef-alvin-cailanhttps://cookerybythebook.medium.com/interview-with-alvin-cailan-amboy-df685a87076ahttps://www.latimes.com/food/dailydish/la-dd-chef-of-the-moment-egg-slut-alvin-cailan-20131118-story.htmlhttps://www.marketingmag.com.au/featured/quirky-or-offensive-eggslut-denied-in-australia/https://www.eggslutsg.com/about-us/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

【其實你應該】韓國最潮百貨「THE HYUNDAI 首爾」汝夷島逛街指南！   疫情後，韓國最火紅的百貨公司「THE HYUNDAI 首爾」現代百貨，地點位於汝夷島站，今天就來好好了解一下，到底有何好逛之處。 #其實你應該 #汝夷島 #首爾逛街 #現代百貨 #THE HYUNDAI #THE HYUNDAI Seoul #首爾觀光 #自助旅行 #Ｍatin kim #首爾逛街指南 #首爾逛街地圖 #漢江公園 #汝夷島站 #首爾美食 #Podcast #Eggslut --- Podcast 收聽平台：https://linktr.ee/Ushould2020 合作聯繫信箱：Ushould2020@gmail.com

*Season Finale* Alvin Cailan is a chef, author, and host of The Burger Show on First We Feast. Alvin grew up in a Chicano section of LA as an AMBOY (American raised Filipino), and trained as a world-class chef with Thomas Keller before striking out on his own as founder of the now iconic breakfast brand Eggslut. Alvin and Rich Tu sit down and talk about his early days as a "tournat", how grind culture has changed, his love of Filipino cuisine, and how he has become the most high profile in voice America's Filipino food movement. Check out FirstGenBurden.com for all the episodes Follow us @firstgenburden and Rich Tu / @rich_tu Audio produced by Timothy Simonson / @timwicked Illustration by Eugenia Mello / @eumiel Thanks to DesGin for their support _______________ --- Send in a voice message: https://anchor.fm/firstgenburden/message Support this podcast: https://anchor.fm/firstgenburden/support

This episode is a banger, but not quite as good as Censored Japan 1, which is exclusively available at Patreon.com.  Head over and the support the show to receive access to all past and upcoming exclusive content. SORA LINKS! Eggslut adds a whole ass eel to a new sandwich in JapanCan five middle-aged guys who graduated high school years ago still sing their school songs?Yahoo! Japan finds most alphabetic and katakana words Japanese people want to find out aboutBOBBY OLOGUN YOUTUBE LINKS! https://www.youtube.com/watch?v=4uhZt_ijWWI&t=327shttps://www.youtube.com/watch?v=SbzY8XlHIWE https://www.youtube.com/watch?v=bYxffL_DW9Y https://www.youtube.com/user/mrcoconutjapan https://www.youtube.com/watch?v=fFeOcnMKnuE BOBBY OLOGUN LINKS! https://fl-ntg.com/bobi-kodomo/?fbclid=IwAR2LKYPFwGU_w86C7m0lqA59Xfrw1MDTq5lzJu53c4iKAbL-nH8uTDhzCEA https://bunshun.jp/articles/-/51584?device=smartphone&page=3&fbclid=IwAR0Ep8MLciKiGABI3OSZP_rGrt93qD0sJnLvLh6Jqv5huXlGekwjsKsyXbI https://www.jprime.jp/articles/-/21015?page=3&fbclid=IwAR2ND_jEXikC3Z2pASI5nDHriCZ54IErAOThgcGD15cFGRcWOBvVZk4IOM0 Support the show

Tom and Julie prepare for their first Double Threat live shows (Sept 28 in LA, Oct 20 in NY) by watching clips of memorable live events, including Adele Dazeem, Soy Bomb, Snow White and Rob Lowe at the 1989 Oscars, and Macho Man Randy Savage and Miss Elizabeth's reunion at Wrestlemania 7. Plus Comedians in Cars Getting Coffee crashes into Carpool Karaoke, Hamilton spoilers, horror movies where children sing nursery rhymes, vintage crank porn, the Double Threat soundboard, the origin story of replacement theory, Lorne Michaels puns, Rocky's battle with low cholesterol, Eggslut, the band Live, private investigators, Julie's Bob Dylan impression, John Waters' new book, and the leading causes of death in Marionette, GA. BUY TICKETS TO DOUBLE THREAT LIVE: *September 28 2022 - Los Angeles - Lodge Room - https://www.lodgeroomhlp.com/shows/double-threat-podcast *October 20 2022 - Brooklyn - The Bell House - https://www.eventbrite.com/e/double-threat-hosted-by-julie-klausner-tom-scharpling-tickets-330639992117 WATCH CLIPS FROM THIS EPISODE: *Soy Bomb https://www.youtube.com/watch?v=2OeNKBq63iM *Adele Dazeem https://www.youtube.com/watch?v=DK7gzArTI0w *Macho Man & Elizabeth Reunion https://www.youtube.com/watch?v=Lu5Zi2HuBww *1989 Oscars Intro https://www.youtube.com/watch?v=9mronRVvdmw JOIN FOREVER DOG PLUS FOR VIDEO EPISODES, AD-FREE EPISODES, & BONUS CONTENT: http://foreverdog.plus JOIN THE DOUBLE THREAT FAN GROUPS: *Discord https://discord.com/invite/PrcwsbuaJx *Reddit https://www.reddit.com/r/doublethreatfriends *Facebook https://www.facebook.com/groups/doublethreatfriends DOUBLE THREAT MERCH: https://www.teepublic.com/stores/double-threat SEND SUBMISSIONS TO: DoubleThreatPod@gmail.com FOLLOW DOUBLE THREAT: https://twitter.com/doublethreatpod https://www.instagram.com/doublethreatpod DOUBLE THREAT IS A FOREVER DOG PODCAST: https://foreverdogpodcasts.com/podcasts/double-threat Theme song by Mike Krol Artwork by Michael Kupperman Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, our first for 2022, we unpack some Vietnam news stories that have caught our attention over the past week, we deep dive into the Vietnamese bride trade to South Korea, after which we take a look at what fascinates YouTubers about our city, Ho Chi Minh, and Vietnam, and how their videos sometimes annoy us. Then to wrap up what is a funny, irreverent, but at times, serious episode, Matt reviews French-inspired Cafe Marcel and its naughtily named newcomer to their menu, the Eggslut! All that and more on Vietnam's award-winning podcast. Also on: Facebook: https://www.facebook.com/thebureauasia Instagram: https://www.instagram.com/thebureauasia Website: https://thebureauasia.com

＞コンテンツの活用方法や質疑応答が知りたい方は 【オンライン・ミーティング】へ (月額120円で無料体験2週間あり) https://www.gqol.info/onlinemeeting --- Send in a voice message: https://anchor.fm/take-three/message

Listen to us talk more about our Vegas trip, Seven Magic Mountains, peeing Dr Pepper, the Strip, quality sleep, expensive burgers, M&M store, The Rescuers, Eggslut, hat day, Tournament of Kings, Pizza Cake, drunk racing, Twilight Zone mini golf, Bellagio fountains, Topgolf, buffet hate, Mandalay Bay aquarium, Pinball Hall of Fame, cat buttholes, racist games, wine in the tub, running out of gas, Splitwise, Mick's Switch, and Vegas trivia. Starring David Parker, Landon Browning, Mick Parker, Wil Dobratz, and Colby Chapman. Recorded October 25th, 2021. Thanksgiving foods to NFL Quarterbacks

Life Weekend Picks Ep 137: Marvel's Shang-Chi packs a punch with Asian representation  6:03 mins Synopsis: Every Thursday, The Straits Times recommends lifestyle and food picks for the coming weekend in Singapore. In this week's Life Picks, film correspondent John Lui talks about the new Marvel Asian superhero movie, Shang-Chi And The Legend Of The Ten Rings. (0:46)  Food correspondent Eunice Quek recommends her must-tries at famous sandwich chain from Los Angeles, Eggslut, which is slated to open in Singapore on Sept 9. (3:26) Produced by: ST Life desk & ST Video team Edited by: ST Video team & Penelope Lee Subscribe to Life Weekend Picks Podcast for new episodes every Thursday and rate us: Channel: https://str.sg/JWa2  Apple Podcasts: https://str.sg/JWa6  Spotify: https://str.sg/JWau  Google Podcasts: https://str.sg/JuYZ  SPH Awedio app: https://www.awedio.sg/ Website: http://str.sg/stpodcasts  Feedback to: podcast@sph.com.sg  Discover The Straits Times Videos: https://str.sg/JPrc  --- Discover ST's special edition podcasts: Singapore's War On Covid: https://str.sg/wuJa The Unsolved Mysteries of South-east Asia: https://str.sg/wuZ2 Stop Scams: https://str.sg/wuZB Invisible Asia: https://str.sg/wuZn --- Discover more ST podcast series: Asian Insider: https://str.sg/JWa7 Green Pulse: https://str.sg/JWaf Health Check: https://str.sg/JWaN In Your Opinion: https://str.sg/w7Qt Your Money & Career: https://str.sg/wB2m SG Extra: https://str.sg/wukR #PopVultures: https://str.sg/JWad ST Sports Talk: https://str.sg/JWRE Bookmark This!: https://str.sg/JWas The Big Story: https://str.sg/wuZe Lunch With Sumiko: https://str.sg/J6hQ Discover BT Podcasts: https://bt.sg/pcPL Follow our shows then, if you like short, practical podcasts! #lifeweekendpicks See omnystudio.com/listener for privacy information.

Life Weekend Picks Ep 137: Marvel's Shang-Chi packs a punch with Asian representation  6:03 mins Synopsis: Every Thursday, The Straits Times recommends lifestyle and food picks for the coming weekend in Singapore. In this week's Life Picks, film correspondent John Lui talks about the new Marvel Asian superhero movie, Shang-Chi And The Legend Of The Ten Rings. (0:46)  Food correspondent Eunice Quek recommends her must-tries at famous sandwich chain from Los Angeles, Eggslut, which is slated to open in Singapore on Sept 9. (3:26) Produced by: ST Life desk & ST Video team Edited by: ST Video team & Penelope Lee Subscribe to Life Weekend Picks Podcast for new episodes every Thursday and rate us: Channel: https://str.sg/JWa2  Apple Podcasts: https://str.sg/JWa6  Spotify: https://str.sg/JWau  Google Podcasts: https://str.sg/JuYZ  Website: http://str.sg/stpodcasts  Feedback to: podcast@sph.com.sg  Discover The Straits Times Videos: https://str.sg/JPrc  --- Discover more ST podcast series: Green Pulse Podcast: https://str.sg/JWaf Health Check Podcast: https://str.sg/JWaN ST Sports Talk Podcast: https://str.sg/JWRE Life Weekend Picks Podcast: https://str.sg/JWa2 #PopVultures Podcast: https://str.sg/JWad Bookmark This! Podcast: https://str.sg/JWas Lunch With Sumiko Podcast: https://str.sg/J6hQ Discover BT Podcasts: https://bt.sg/pcPL Follow our shows then, if you like short, practical podcasts! See omnystudio.com/listener for privacy information.

We bring you another selection of City Break Ideas: Boston, USA on the 4th July; art and bubbling mud pools in Reykjavik; ruin bars and Turkish bathing in Budapest; a tour of New York's Grand Central Station; and what to eat at Eggslut in LA.  Plus loads more ideas on each of those cities.  Obviously.  Also, Stolpersteine, an art and holocaust memorial project found in many European countries which everyone should know more about.   Useful links  our website: https://www.citybreakspodcast.co.uk to find us on twitter: @citybreakscast to e-mail us: citybreaks@citybreakspodcast.co.uk This week's guest websites https://retiredandtravelling.com https://lanniesfoodandtravel.com https://adventuringwoman.com 

(Topic begins at 0:17:32 mark): Druff returns to Vegas for the first time in over 16 months.... (1:04:56): Update: Druff makes contact with Nick Scheel, the guy who made a shady $100 request for money on Venmo.... (1:24:28): Landon Tice waves the white flag after 25% of hands in challenge against Bill Perkins.... (1:53:55): Norman Chad's Twitter hacked by Turkish charity scammer.... (2:16:46): ZED Run has two more masive fails, including embarrassing "fake contest winner" e-mail blunder.... (3:01:00): Brandon censored on Facebook for talking about Vegas restaurant "Egg Slut".... (3:20:50): Druff and Brandon visit two high-end Vegas restaurants together, and have some strange events.... (4:11:05): Clonie Gowan and other forgotten 2000s poker personalities return as pros on new "Dealio Poker" site.... (4:39:55): The Micros returns - sort of.... (4:58:01): Woman on Facebook reports weird video poker scam at Planet Hollywood.... (5:13:40): Druff, Brandon, and tradershky review the just-opened Resorts World.... (6:49:32): Pinball Museum finds out bad news that expensive new location was accidentally built on someone else's land.... (7:06:43): 1999 WSOP Main Event Champion Noel Furlong passes away.... (7:25:30): Poker fan's YouTube channel shut down by overaggressive PokerGo lawyers.... (7:40:20): Poker player Sarah Stefan alleges chaotic, abusive scene at Flamingo poker tournament.... (7:59:45): Did courts make the right decision in releasing Bill Cosby?.... (8:19:30): Nevada casinos see record wins in May 2021.... (8:28:37): Druff tells bizarre story about a flaky girl from Sparks, Nevada who repeatedly promised in the early 1990s to travel 500 miles to have sex with him.... (8:47:14): Ben Affleck spotted playing high limit blackjack in Vegas again.... (8:50:43): MGM sells more hotels to Blackstone.... (8:58:42): Woman exploits glitch on BetMGM Michigan, runs up $3.3 million, gets caught.... (9:13:42): Sporttrade seeks to be the first legalized "sportsbetting exchange" in the US, where players directly bet against each other.

(Topic begins at 0:17:32 mark): Druff returns to Vegas for the first time in over 16 months.... (1:04:56): Update: Druff makes contact with Nick Scheel, the guy who made a shady $100 request for money on Venmo.... (1:24:28): Landon Tice waves the white flag after 25% of hands in challenge against Bill Perkins.... (1:53:55): Norman Chad's Twitter hacked by Turkish charity scammer.... (2:16:46): ZED Run has two more masive fails, including embarrassing "fake contest winner" e-mail blunder.... (3:01:00): Brandon censored on Facebook for talking about Vegas restaurant "Egg Slut".... (3:20:50): Druff and Brandon visit two high-end Vegas restaurants together, and have some strange events.... (4:11:05): Clonie Gowan and other forgotten 2000s poker personalities return as pros on new "Dealio Poker" site.... (4:39:55): The Micros returns - sort of.... (4:58:01): Woman on Facebook reports weird video poker scam at Planet Hollywood.... (5:13:40): Druff, Brandon, and tradershky review the just-opened Resorts World.... (6:49:32): Pinball Museum finds out bad news that expensive new location was accidentally built on someone else's land.... (7:06:43): 1999 WSOP Main Event Champion Noel Furlong passes away.... (7:25:30): Poker fan's YouTube channel shut down by overaggressive PokerGo lawyers.... (7:40:20): Poker player Sarah Stefan alleges chaotic, abusive scene at Flamingo poker tournament.... (7:59:45): Did courts make the right decision in releasing Bill Cosby?.... (8:19:30): Nevada casinos see record wins in May 2021.... (8:28:37): Druff tells bizarre story about a flaky girl from Sparks, Nevada who repeatedly promised in the early 1990s to travel 500 miles to have sex with him.... (8:47:14): Ben Affleck spotted playing high limit blackjack in Vegas again.... (8:50:43): MGM sells more hotels to Blackstone.... (8:58:42): Woman exploits glitch on BetMGM Michigan, runs up $3.3 million, gets caught.... (9:13:42): Sporttrade seeks to be the first legalized "sportsbetting exchange" in the US, where players directly bet against each other.

Johnny Lee is the Chef/Owner of Pearl River Deli. Lee is a Los Angeles native whose humble beginnings started at McDonalds to working front of house as a waiter and restaurant manager at a Chinese restaurant in Colorado. His love for the hospitality business grew from these experiences and led him back to LA at the time when food trucks were booming. We fast-forward to Lee running the kitchens at Sticky Rice and Alvin Cailan's Eggslut in Grand Central Market before finally creating his own pop-up; which was so successful at the peak of the pandemic that it evolved into his brick and mortar restaurant located in the Far East Plaza in Chinatown. Lee also shares with us his dream of having a sustainable restaurant.

Alexandra Cuerdo is an award-winning director and writer recently named one of the 100 Most Influential Filipina Women In the World. Her feature directorial debut ULAM: Main Dish is the first Filipino food documentary to achieve worldwide distribution and she recently released a book with Eggslut founder Alvin Cailan, titled AMBOY: Recipes From the Filipino-American Dream. Rich and Allie have a laugh-filled conversation about her beginning in the film industry as George Clooney's assistant and how Ulam stemmed from a love of tradition, food, and the desire to see more brown faces in film. Also they discuss how her recent Asian rave documentary Dancing on My Own became a much more personal story about coming out to her mother. LINKS Check out FirstGenBurden.com for all the episodes. Follow us @firstgenburden and Rich Tu / @rich_tu Thanks to Listening Party and DesGin for their support. --- Send in a voice message: https://anchor.fm/firstgenburden/message Support this podcast: https://anchor.fm/firstgenburden/support

Was Walt Disney alive or dead when they froze him? What's the name of that Weird Al movie? Who is the sexiest angler in the world? Learn more about your ad choices. Visit megaphone.fm/adchoices

“Filipino food is at the center of the social calendar. It’s at the center of how we live our lives. It’s a way of expressing love and it’s a way of expressing community.” Chef Alvin Cailan, one of the country’s most celebrated Filipino chefs, and award-winning director Alexandra Cuerdo are out with a new cookbook all about Filipino food. The book, titled "Amboy: Recipes from the Filipino-American Dream,” paints a rich and exciting picture of Filipino food and Alvin’s melding of tradition and innovation as he brings this food into the kitchens of America. There are almost four million Filipinos in the Unites States. Why is Filipino food not more commonly found? How should we approach making this in our home kitchens? Alvin Cailan's career began with a classical French culinary education at Oregon Culinary Institute, followed b stints at some of the West Coast's finest restaurants. Chef Alvin first grabbed the public's attention as a trailblazer in the culinary world when he launched the Eggslut food truck in Los Angeles. Chef Alvin is now focusing on his true passion: bolstering the modern Filipino food movement across the country, and today, he is arguably America's most high-profile champion of it. He is planning to open his next restaurant, Amboy, in Los Angeles soon. He has been featured in prestigious publications like Bon Appetit, Food and Wine, and Bloomberg. Alvin is also the host of the hugely popular The Burger Show on the Complex/First We Feast YouTube channel. Alexandra Cuerdo is a writer and director, recently named one of the 100 Most Influential Filipina Women In the World by the Filipina Women's Network. Her feature directorial debut, Ulam: Main Dish, is the first Filipino food documentary to achieve worldwide distribution, which Jonathan Gold called a "love letter" to Filipino food. Her work has been featured in the New York Times, the Los Angeles Times, BuzzFeed, Vogue, TimeOut, Eater and more. She is based in Los Angeles and New York. -------------------------------------- Please consider supporting Talking Beats with Daniel Lelchuk via our Patreon: patreon.com/talkingbeats In addition to early episode access, bonus episodes, and other benefits, you will contribute to us being able to present the highest quality substantive, long-form interviews with the world's most compelling people. We believe that providing a platform for individual expression, free thought, and a diverse array of views is more important now than ever.

AmboyBy Alvin Cailan Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors. Alvin Cailan: Hello everyone. It's Alvin Cailan, and I have a new cookbook out called Amboy: Recipes from the Filipino-American Dream. You can also find me as the host of The Burger Show too.Suzy Chase: In the preface you wrote "Eggslut Chef writes first cookbook! If you're looking for 100 food porny egg sandwich recipes, then you're going to be extremely disappointed in this book." So you kicked this cookbook off, talking about working your butt off for two years, sacrificing friendships and leveraging all your credit cards for the brand it has become today. Can you talk a little bit about how your brand has evolved and what Amboy means to you?Alvin Cailan: Oh, wow. Starting Eggslut was, was one of the most difficult things I've ever done in my life. I really do believe it was like a Masters and a PhD in, restaurant and hospitality management. But I think the most clearest way I can explain that introduction and the transition into Amboy is that I created Eggslut, but I am Amboy like Amboy is who I am. It's what my Grandma called me when I was younger. She would describe me to her friends at church as Amboy, meaning, American born and it stuck with me. And then as I went through this journey through my culinary career, I realized that Amboy is actually the definition of my style of cooking, because it takes all the influences of my culture being Filipino and, mixing it with all of the recipes that I've, I've learned either professionally or through where I live.Suzy Chase: You say, this is a story about a brown kid from a brown family whose roots are in Southeast Asia. Talk a little bit about not feeling American enough or Filipino enough.Alvin Cailan: And didn't speak English until I was five years old. I think my parents tried to speak Tagalog to me from the moment I started to talk till I was five, because they knew that I was going to go to school in America and learn English. So they were going to leave, the English teaching to the teachers. So when I first started school in kindergarten, you know, I would say, and pronounce things weird. And it was always kind of like, I was the odd ball out because I also grew up in a predominantly Mexican neighborhood. And so I was already the most different one out of everybody. Then after school, when school was over and it was summer vacation, my parents would ship me off to the Philippines to hang with my Grandma. And when I was in the Philippines, I wasn't Filipino enough for the Filipinos. I was still just the American boy. So my entire life been trying to figure out my way either in American culture or in Filipino culture. And honestly, I've just really embraced the fact that I'm a first generation Filipino American, and I'm owning it. I'm not ashamed of who I am. I'm actually really proud of being Filipino, but I'm also like very, very, very American.Suzy Chase: You know, what cracked me up in the book was your dad was brother Tony, the leader of the Lips To Lips Gang.Alvin Cailan: So, yeah, my Dad.I had no idea until I started going to the Philippines and, and it was kind of like a weird, like Michael Corleone moment in the Philippines when we would arrive at the airport and seven dudes would come pick us up and we would roll in a caravan back to our native province. And while we were there, people would line up to talk to my Dad and I would never understand it. And one time I was being disciplined by my father in front of his Dad. And his Dad ended up saying like, Hey, why are you so tough on this kid? You're a knucklehead too. And my Grandfather ended up telling me like, yeah, your Dad was the leader. Like, he was like the leader of the band. He had a group of friends and he was the boss. And I was like, I had no idea. So now I use that against my Dad. Every time he gets mad at me, when I do dumb things,Suzy Chase: I heard you say once that your parents are pretty big haters, do they love what you're doing now?Alvin Cailan: They're tossed up. Like they couldn't understand me being a cook. And then now they don't understand me being a TV personality slash businessman because, you know, I'm always busy and just having lunch or dinners, I have to schedule you a month out and they don't understand that. My Dad's kind of worked his way around it, where he just comes and visits to me at work. My Mom's more of a home body. She lives in her little bubble and she doesn't venture out. So she's a little bit more of a hater than my Dad, but you know, we're working on it.Suzy Chase: You say, sauce is a magnifying glass for food. Tell us about that.Alvin Cailan: Ooh. I mean, so this is another quintessential Amboy, theory, right? Because Filipino food is relatively saucing. Lots of things are one pot wonders. And so growing up, I, you know, I had an affinity for sauce, everything I had to have. I mean, I like ketchup and it's almost on an embarrassing level, but I realized that like a lot of like American food that I eat is very dry. And I was like, man, like fried chicken when you eat fried chicken. And it's just like the juiciness of the fried chicken and that's it. And so it's different from Filipino culture because if we have fried chicken in the Philippines, we eat that with an all purpose sauce, which is like a brown sugar bread crumb and like chicken liver sauce. And it's, it's super, super good. And then growing up, my Grandmother used to serve us fried chicken and I would add, Ketchup to it. And like when I went to culinary school and it was fried chicken week, I'd asked the chef. I said, Hey, chef, new century, we have all this fried chicken that we made. Is there any catch-up in it that I could use with it? And people were like, what, what are you doing? I'm a big fan of sauce. And then even through my culinary career, you know, I've always excelled in the saucier station. Uh, it was one of the things that like, I love building flavors, you know, with stock and all that stuff. So actually believe that sauce doesn't take away, but it can definitely enhance dishes.Suzy Chase: And do you think you got that love of sauces from your grandma, Emma, who was really your great Aunt?Alvin Cailan: Oh yeah. A hundred percent. She, so she, she brought in the fanciness into my life. She, she was married to a French chef and she, herself actually is still cooking. She has her own cafe in Montreal or Quebec and she, she taught me so much. I mean, like one of the first sauces I ever learned was just the simple mayonnaise with Dijon mustard. And I ate it with crudité and being seven years old, growing up in a blue collar town in Pico Rivera, eating crudité with dijon mustard and mayo was definitely a pinkies up type of situation. And I, I loved it. I was like, Oh my God, I know this is fancy. And my friends would probably make fun of me, like during the lunch hour, but I am, I'm going to show this off and I'm going to show people. And you know what, honestly, that actually like, kind of helped me socialize when I was younger. And when I was a kid, because I would always bring weird, ketchup in mayo sauce, we would mix sauces during our lunch hour at school. And we would mix sauces that we would get in the cafeteria. So, yeah, I think I definitely have my, my Grandma, I'm not to blame for that. And, uh, also my best friend, Mark Tagnipez growing up, he was like, he was literally the first person I talked to, um, on my first day of kindergarten. And, um, he's also a chef now in Melbourne in Australia. So, you know, food and sauces and all of that really like run deep in our veins.Suzy Chase: In the cookbook. You have some tips on how to make the perfect pot of rice. What is the number one thing I'm doing as a home cook to mess it up?Alvin Cailan: Well, number one is you have to clean your rice. You have to rinse your rice because it has a lot of that excess starch. And it has like a gritty mealy texture to it when you cook. So when you rinse off that, extra starch and, when they dry the rice granules, it also has like residue and honestly, in the mentality of a Filipino you're in the old world, they would have these gigantic nets and they would dry rice, and it wasn't necessarily considered sanitary. I remember vividly my grandma tossing rice in her patio and picking out all of the pebbles in the little rocks that came from the rice pods. And so we were taught to thoroughly, thoroughly rinse your rice, even if it was packaged, bought rice at the store. And honestly it really does make a difference because I actually had to fire a line cook for not washing the rice and really getting bombarded by Asian Americans on Yelp, because that day they totally could tell that the rice wasn't cleaned. Oh my gosh. I think Asian-Americans probably can tell, because I think all of Asia at such a young age, we were taught to thoroughly, thoroughly rinse the rice.Suzy Chase: So I have a couple of egg related questions for you and they're super random. So why do we need to crack eggs on a hard flat surface?Alvin Cailan: I personally believe that it prevents the shell from a breaking like the thick white membrane. When you have fresh eggs, there's usually, like the idea of the anatomy of the egg would be the thing whites, the thick whites and the yolk, and what you don't want is the thick whites to break. Cause when you crack them into a pan, you don't want the whites to run out you kind of want it to stay in a kidney shaped form. That's one. And also when you crack eggs on the side of a bowl it's harder for me to control when I crack it all, all open because I have to stick my thumbs in between the crack that I made and then open it. So I think really it's just to prevent the shell from mixing with your egg.Suzy Chase: And here's my other question. Why do you crack cold eggs into a cold pan?Alvin Cailan: I personally think that when you cook eggs and when you start off scrambled eggs specifically, fried eggs are a different story, but scrambled eggs have to be cold eggs in a cold pan because I don't know if you've ever had, uh, like when you've made scrambled eggs and then it kind of has like this, like a watery consistency after it's cooked. It prevents, it, prevents that from happening. It really just gives you the creamiest and, fluffiest scrambled egg, when you start off that way.Suzy Chase: Okay. Here's my last one. What's the deal with chives and eggs?Alvin Cailan: Oh my gosh. It's like peanut butter and jelly. It's something that doesn't take away from each other. Like the egg flavor does not take away from the chive flavor. The chive flavor doesn't take away from the eggs together. It's just married beautifully. It's it's like harmony in a bite.Suzy Chase: I have to hand it to you for being so brutally honest in this cookbook, especially the chapter entitled The Reality of Success. It really shows the struggle and pull between your creative concept and control and losing that by leveling up your brand. What advice would you have for chefs figuring out exactly what they want to be.Alvin Cailan: For people seeking advice I always give you the option or I say, where do you want to end up? What is the end goal? Do you want to be a rich millionaire with multiple locations vacationing in, Greece? Or do you want to become a James Beard award winner or, you know, cause those are two completely different worlds. And so when you become successful and your brand is now visible, it almost becomes a household name. You have to examine yourself as a chef. Do you want to stay creative and make amazing dishes and teach different generations so that they become great chefs? Or do you want to capitalize and become a business mogul? And that's the crossroad, that's the fork in the road that you have to choose and whichever path you choose, you stick to it and you make your decisions based off of that one particular goal, like in the kitchen it's everything to me. And when I see customers come in and out of my restaurant and they're happy, it honestly makes everything the hard work, the sweat, the blood, the tears worth it. And no monetary figure for me can ever replace that.Suzy Chase: That's deep.Alvin Cailan: Yeah. It's really deep because a lot of people think like when, when you have dreams and goals and you're just setting foot on, trying to accomplish those goals. You never, ever planned for what would happen once you achieve those goals. I was one of those guys where like, I was like, all right, well, I'm going to make a brand. I know it, it feels good. It feels right. I think we're going to kill it. But by the time I got to the point where we were had four hour lines at the restaurant, we were winning awards left and right. You know, I really did have a hard time choosing whether or not to become the next, Ronald McDonald versus do I want to follow the footsteps of my mentors and chefs that taught me along the way. And I went the old school route and now I feel like my job is more than just a chef. It's like more of like a teacher and, and almost like a counselor.Suzy Chase: Speaking of killing it. When you were at Chef's Club Counter here in New York City, I couldn't get a table to save my life. It was always packed. So I was excited to cook up The Slut on page 286, because I couldn't get one made by you. Now, this dish changed your life. Ruth Reichl basically got the word out. Celebrities fell in love with it. And you even did a popup with Drew Barrymore in Aspen. How is this dish similar Jöel Robuchon's?Alvin Cailan: Oh, it's definitely 100% influenced by Jöel Robuchon. Jöel Robuchon was my chef idol growing up. And when I was in culinary school, he was going through like, he had like 18 Michelin stars at that time when I was in culinary school. And he was just like the Michael Jordan of it all. And so when I made potato puree or mashed potatoes, I always use his recipe. And I remember doing this particular dish, the coddled egg dish in a martini glass for like a final in culinary school. And I was like, well, that is such a pretentious dish, but it could totally be a cool dish. And kind of like for the masses, if we did it in a mason jar, when I created Eggslut and we were menu testing, I used to buy those eight ounce mason jars or six ounce mason jars at the grocery store. And, I would pipe the potato puree in the mason jar, crack an egg on it and then slow poach it in a pot of simmering water. And honestly it didn't skip a beat. It was amazing. And I have to thank, Jöel Robuchon for that inspiration.Suzy Chase: It's, mind-blowingly simple.Alvin Cailan: It is. Again, it's like the harmony of simple ingredients and everything having an affinity for each other and then all of that in your mouth, just giving you the best experience possible.Suzy Chase: So tell me a little bit about your latest concept, Amboy.Alvin Cailan: Well, so Amboy is, it's like it's a loose term, right? It's it's who I am. And so in February, when we were thinking about opening a restaurant before COVID, we wanted to create a burger shop during the day and a steak shop at night with Filipino flair in the evening, and then COVID happened in the citywide shutdown happened. And, it was super hard for us to get provisions, eggs, bacon, meat. You know, I was ordering off of grocery apps and what was arriving at my home was just awful. I mean, I was ordering New York strip steaks and I was getting chuck steaks delivered. I was growing frustrated with it. So we pivoted the restaurant, we really put a focus on selling raw meat, eggs, and bread and bacon and hot dogs. And it was for the community. And really the community was like, yes, we need this because at the time there was like a looming meat shortage happening. And, we definitely were able to offset that for the household consumer and the neighborhood is, has taken ownership of who we are. And now we are, one of the better burger restaurants in the city and also a boutique butcher shop.Suzy Chase: So now on to my new segment, this season called Last Night's Dinner, where I ask you what you ate last night for dinner.Alvin Cailan: Oh, wow. Okay. That's easy. We, usually don't sell any old cuts of meat, in the case. So on Wednesday nights we take home a lot of the like three or four day old steaks that were in our case. So last night I cooked a couple of Denver steaks and a Picanha steak. And we ate that, believe it or not, which just ate it with bread. And it was delicious.Suzy Chase: You're a huge hip hop head. What is your favorite rap song of all time?Alvin Cailan: My favorite rap song of all time, even though it's almost like bad to talk about him right now because of who he has been in....Suzy Chase: Are you going to say Kanye?Alvin Cailan: Yes. Yeah. So the song Runaway it's pumped full of ego, cause there's like a five minute instrumental riff before the lyrics even start. But that, that song Runaway really describes who I had to be in order to become who I am today. And it was because I had to sacrifice a ton of things and you know, I was called half of everything in that song. But if you can relate to that song you can, you understand that through all the hardship and through all the loss of friends and family at the same time, you kind of have to celebrate the fact that you made your dream come true and you can have the best of both worlds. Honestly, that song has resonated to me a lot. And it's kinda hard to listen to now, because all I could hear is Kanye's, current rants in the news and stuff like that. But that is definitely one of them. And then I think before Eggslut and before success, two-part so that was my current favorite song. And secondly, when, before all of that, it was always, I Got Five On It by The Loonies.Suzy Chase: From back in the neighborhood.Alvin Cailan: Yeah. That was my old school jam. That was like the anthem of our neighborhood. And yeah, those two songs I think are some powerful hip hop songs and in my personal life.Suzy Chase: Where can we find you on the web social media and in LA?Alvin Cailan: I made it super easy for everyone. It's just @AlvinCailan on Twitter, on Instagram. And then on Facebook, it says my full name, super easy.Suzy Chase: I cannot thank you enough for pulling this story out of your heart and putting it down on paper. And thanks for coming on Cookery by the Book podcast to celebrate my 200th episode with me.Alvin Cailan: Hey, thanks for having me.Outro: Subscribe over on CookerybytheBook.com. Thanks for listening to the number one cookbook podcast, Cookery by the Book.

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Chef Alvin Cailan, creator of Eggslut. Todd and Alvin discuss his new book, Amboy, and what Filipino-American food means to him. As always, Alvin shares his Julia Moment.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.

MARK MCC (MARK MICK-SEE), SUPERSONIC INCI'm a rocket booster for your food, drink or hotel business. I will make a visible and commercial difference to your business across brand, marketing, digital, social and employee engagement.I have worked in Brand, Marketing, Digital, Social and Employee Engagement for over 20 years with companies such as lastminute.com, Barclaycard, YO! Sushi and Pret A Manger.I offer Strategy, Speaking, Workshops, Facilitation and Non Executive Director advice mainly for fast casual restaurants, fine dining restaurants, takeaway shops, coffee shops, delivery businesses, food and drink manufacturers, retail businesses, pubs, bars and hotels.Find out how I can help your brand BOOM at: https://supersonic-inc.squarespace.com/Follow me: Twitter: https://twitter.com/supersonic_incInstagram: https://www.instagram.com/supersonic_inc/LinkedIn: https://www.linkedin.com/in/markmcculloch/ Brought to you by Engage Interactive Engage are a results-driven, digital agency working with large and mid-size businesses who share their ambition for growth.They provide a deep expertise across a breadth of markets and are experts in the food, drink and hospitality sector.They blend creative, technical and performance marketing to drive long-term customer value from cost-effective, low-risk solutions while increasing sales and market share.They strive to continually deliver quality, passion and considered challenge through long-term, strategic partnerships, and call this Attention to Digital™.For them, they do this because for their business, for their customers, and for everyone they work with, the alignment of values, ambition and results are critical for success.Find out more: https://engageinteractive.co.uk/Supported by BDOBDO have been long term supporters of the hospitality sector, passionate about supporting innovative entrepreneurs (on their journeys) & helping their clients succeed.“That's why they were keen to support Mark with this podcast..” BDO provides tailored advice to the sector across corporate finance, due diligence, tax and accounting matters. Giving clients the advice they need, when they need it. For Ideas | People | Trust, go to bdo.co.uk

Bryan sits down with Chef Alvin Cailan, the man who set Los Angeles ablaze with his breakfast-inspired joint, Egg Slut, and spun it into a career beyond the bagel and into mainstream food culture as host of The Burger Show on First We Feast.

In 2011, Chef & Restaurateur Alvin Cailan used his savings to take out a lease on an old food truck and invest in a dream called Eggslut. Listen in as Alvin shares his in-depth experiences of navigating extreme sacrifice, self-doubt and a new leadership role during Year 1 of building what is now one of the world's favorite breakfast sandwich spots. About Alvin Cailan: Pico Rivera, CA local Alvin Cailan is the Founder of Eggslut and The Usual. He is the author of the upcoming Amboy Cookbook and host of The Burger Show on First We Feast.

Freshly returned from another Las Vegas trip - my seventh of 2019 - I'm here to share another World Famous Jeff Does Vegas Trip Report! This time around, I've got a review of my Ultra-Hip room at Planet Hollywood as well as meals at Eggslut, Herbs & Rye, Grand Lux Cafe at the Venetian, Ri-Ra Irish Pub at Mandalay Bay and the opening of The Front Yard at Ellis Island.   I've also got thoughts on the in-game experience at T-Mobile Arena with the Vegas Golden Knights, why Rock N' Roll Marathon weekend is a terrible time to arrive in Vegas and I'm re-sharing my advice on how to cross the road in Las Vegas.  

Every now and then on Special Sauce, I just hit it off with a guest, feeling immediately as if I've known them all my life. That's what happened when I talked with Eggslut founder, chef-restaurateur, and ruckus-causer Alvin Cailan. Cailan, who grew up in an LA suburb, got his first kitchen job while still in his teen years, washing dishes at a retreat house run by the Catholic Church. His very religious mother thought it would keep her wayward son out of trouble, and it worked- sort of. "[I was] in my car on my breaks...getting stoned, and the next thing you know, a nun would knock on your window and was like, 'Hey!' And I'm like, 'Oh, my God'.... And so I slowly started to change, because their way of fixing that was giving me more responsibility.... At first, I was hired as a dishwasher, and the next thing you know, I'm the janitor. Next thing you know, I'm the prep cook, and the next thing you know, I'm on the line cooking food." After college, Cailan went into construction management, but his heart remained in cooking, big time. "It was very tough, because every day I would look up recipes, and then every Friday, when I'd get my check...I would go to the gourmet grocery store, I would go to Costco. I would break down whole tenderloins, and I would buy pork butts, and I would smoke them all weekend, and that was the thing I wanted to do. I was like, this is what I'm supposed to do. And one day, after wrapping up an invoice for $40,000 for a reconstruction of a bathroom, I think that was probably the line in the sand. I was like, I've got to do something different." Cailan moved to Portland, Oregon, where he worked in fine-dining kitchens and learned how to make charcuterie at Olympia Provisions. But, impatient to start his own project, he saved up some money and started Eggslut in 2010, serving a variety of gourmet egg sandwiches from a food truck. "I was approaching 30 years old, and I was like, man, I really need to step up my culinary game.... I wasn't really getting the opportunity to get the big-salary positions in these [fine-dining] restaurants, and so I was like, you know what? I'm going to take it up into my own hands." When Cailan first started Eggslut, he had enough money to keep it going for just six months- which meant he had six months to "cause some type of ruckus," as he puts it, and get his business noticed. "[My generation] is like the gangster rap/punk rock era of chefs, where, in 2010, 2011, there were so many celebrity chefs. I mean, there was—like, every single person was getting a show on the Food Network. They were either going on Cutthroat Kitchen, or they're going on Chopped, or Top Chef, and they were becoming these mega-superstars, but then these dudes that are, like, line cooks that are hard-working, who've been doing it for years, were not getting any visibility whatsoever." Cailan then moved back to Los Angeles and started another Eggslut food truck. There, a food critic forever altered the course of his career after trying his signature dish- the "Slut," a coddled egg set on what Cailan calls "[Joël] Robuchon buttery potatoes." Which food critic was it? All I'll say is that it's not who you'd think. Just listen to this week's episode of Special Sauce to find out. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/07/special-sauce-alvin-cailan-part-1.html  

Chef Alvin Cailan is a Filipino-American chef who grew up in Los Angeles, where he learned how to cook at a very young age. He attended the Oregon Culinary Institute, and later worked for culinary establishments such as Olympic Provisions, Bouchon, French Laundry, and more. Shortly thereafter, he opened his famed Eggslut (where he rose to fame), his chef-driven, gourmet concept which started as an egg-centric food truck but now has multiple locations throughout LA. Eggslut was inspired by his love for eggs and is now hailed as one of the best egg sandwiches in the country. He then opened Amboy, a Filipino fast-casual restaurant in Chinatown, LA, which focuses on Inihaw style lunches (grilled meats) and recently opened The Usual in NYC, where he showcases his personal approach to American comfort food like his signature The Usual Burger and Cajun Spiced Fried Chicken. Alvin is also the host of First We Feast’s The Burger Show which airs on YouTube and has been nominated for a Shorty Award. Why Food? is powered by Simplecast.

Richard and Jazmin catch up with founder of Eggslut, star of The Burger Show and possible Guru Alvin Cailan at the Pebble Beach Food and Wine Event. Richard asks Alvin about getting outside his comfort zone with the growth of Eggslut, Alvin talks about his passion for the food trumping his reluctance for stardom with The Burger Show, and Alvin shares the reasons behind his three month rule for new employees.

On todays episode of the "Never Land" Podcast, Netherfriends and I take a trip to Venice Beach, Ca. We recap our exciting day while enjoying some sweet sweet kush. On the way we discuss Kombucha, Eggslut, bad art and Instagram clout. Remember to leave a 5 star review and a comment to help the pod grow! Watch our recap video of our trip to Venice:  https://www.youtube.com/watch?v=nxvJjnGtrZc&t=137s  FOLLOW along on Insta & Twitter - @_owlgreen  FOLLOW Netherfriends - ilovenetherfriends.com or Spotify @ Netherfriends

Podcast recorded in Downtown Los Angeles. In this episode of PNN we had the pleasure of catching up with our friend Alvin Cailan. Alvin is owner/founder of the famous Eggslut restaurant, as well as the host of First We Feast's The Burger Show. Topics include hip hop memories, life at Complex, the potential of the Los Angeles Lakers (sorry about before Julius), and much more.

On this episode of #SoLA, Charlie and Camille talk about everyone’s favorite topic- food!- wtih Eater LA’s Senior Editor and #SoLA Super Fan, Farley Elliot! Farley is like a sports reporter but for food, so lots of restaurants and LA specialties come up, including: Sqirl, Grand Central Market, Eggslut, Harold & Belle’s, Bar Covell, Alimento, Ramen Bangaichi, El Chato, Cosa Buona, Bludso’s, Howlin’ Ray’s, Art’s Famous Chilli Dogs and so many more. Farley recommends local road trips to his favorite dining neighborhood in San Diego, Tijuana, the Valle de Guadalupe wine region of Baja, Mexico, and Copper Top BBQ in Lone Pine, CA. They also discuss Roy Choi, an Israeli guy named Burt who sells brisket out of his back yard, and perrenial #SoLA topics hot chicken, shared plates and pho vs. ramen… also, racism… because America. Watch out: nobody’s steering this ship!

Mitch meets a slut in Vegas. Don't get any ideas, that's just the name of the specialty at Eggslut at the Cosmo on the Strip. It’s an egg and potato purée, cooked and served in a glass jar with some sourdough bread. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

The Ringer's Joe House is joined by Chef Alvin Cailan to discuss the origins of 'Eggslut', his not-yet-released cookbook, 'Amboy', the rise of Filipino food, and Cailan's 'Last Meal on Earth' (2:45). Then House sits down with colleague and food-delivery corespondent Mallory Rubin to talk about the state of American food delivery (40:00).

This week on The Stew we welcome Anthony Cailan! He's a known wine mans around LA, has worked at Bestia, now at Hayden in Culver City, and also the younger brother of Alvin Cailan, the man behind Eggslut, and beyond. Jason and Andre chat with him about his wine training, some wine trends, fads, and myths, and then we tackle all of your twitter questions we didn't get to last week.

Host Dana Cowin draws you into her week of incredible eating--single original chocolate glazed doughnuts from Fany Gerson's Dough and super decadent Eggslut sandwiches from Alvin Cailan--before embarking on her interview with restaurant lawyer, Jasmine Moy. Moy's story will inspire anyone hoping to move out of an unfulfilling corporate job into a stimulating and fulfilling one. Bonus: Culinary expert Tina Ujlaki reveals the one condiment you need to buy right now.

The Local Spin: Your Vegas Insider Ep#1. I had the pleasure to visit a place that makes something I love. I share how I found out about this place, my experience, give you my carrot rating and much more. Are you an Eggslut? Photos: Eggslut Info: Eggslut website [saf instagram=”https://www.instagram.com/eggslut/” align=”none”] [saf twitter =”https://twitter.com/EggSlutLA” align=”none”]... The post If You Love Eggs, You Will Love Eggslut! Your Vegas Insider Review appeared first on .

On Episode 24 I have co-founder/executive chef of the highly successful restaurant Eggslut, Alvin Cailan. After dabbling in the streetwear scene Alvin moved to Oregon telling no one but his brother. Learning Farm-to-Table Alvin worked for free and juggled jobs to become a great chef and perfect his craft. With passion and great drive he took his experiences and created his own restaurant Eggslut. Years later Alvin now owns multiple businesses and has had amazing success. Learn more about your ad choices. Visit megaphone.fm/adchoices

On Episode 24 I have co-founder/executive chef of the highly successful restaurant Eggslut, Alvin Cailan. After dabbling in the streetwear scene Alvin moved to Oregon telling no one but his brother. Learning Farm-to-Table Alvin worked for free and juggled jobs to become a great chef and perfect his craft. With passion and great drive he took his experiences and created his own restaurant Eggslut. Years later Alvin now owns multiple businesses and has had amazing success. Learn more about your ad choices. Visit megaphone.fm/adchoices

Alvin Cailan is the man behind the extremely popular LA breakfast spot Eggslut.  He was nice enough to come by The Stew and talk about his journey from humble beginnings all the way to owning multiple businesses, how eggslut went from a food truck to and overnight success, his new restaurant ventures, and a bunch more!  Solid fella.

Friend and comedian Tony Camin join Doug and Karen to eat some delicious egg sandwiches from LA's own EggSlut truck! Learn more about your ad choices. Visit megaphone.fm/adchoices