Podcast appearances and mentions of eli sussman

The meme can be funny, biting, poignant, and oftentimes ubiquitous. Eli Sussman, a talented chef and cookbook author, has mastered the art of the culinary meme with his IG account, @TheSussmans. Eli is a proud Michigander, and on this special episode, we talk about the state's bounty and how Michigan's sustainably farmed, artisanal spirits brand Thatcher's Organic Artisan Spirits is channeling the state's produce in its line of liqueurs. We discuss how Eli mixes and cooks with Thatcher's, and we go over some of his favorite Michigan restaurants.Also on the show is a fun conversation with Matt DeLong. Matt leads Thatcher's commitment to organic ingredients and sustainable practices as well as its unique portfolio of flavors. We talk about the process of flavor development—and how hibiscus is actually quite versatile in the kitchen.This episode was supported by Thatcher's Organic Artisan Spirits. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're excited to launch a special video podcast series: Food Writers Talking About Food Writing. It's available on the TASTE YouTube channel, so make sure to subscribe! Every couple of weeks, cohost Matt Rodbard will invite a journalist or cookbook author to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our first guest is a special one: Eric Kim is a writer and columnist at the New York Times and a great consumer of food writing. In this episode, we talk about Eric's media diet, discuss a few favorite stories, Eli Sussman taking over as NYT restaurant critic, and ask the big question: What would you pitch 1997 Graydon Carter? That is, Eric considers his dream no-budget reporting assignment.You can check out the full episode on YouTube now.Featured on this episode:Steak Fries: Deservedly Reviled or Underappreciated Edible Spoons? [NYT]What Can't Jerk Do? [TASTE]Chef Eli Sussman Named NYT Restaurant Critic [Instagram]Lessons From Germany on a Better Bratwurst [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When this week's guest isn't satirizing the hospitality industry with incisive memes via his Instagram account @thesussmans, he's the Chef and partner at Gertrude's in Brooklyn. Eli Sussman joins us in the studio to discuss creative new lanes for chefs amidst an increasingly competitive landscape, explain what happens when the comedic and culinary collide, and give us his two cents on the LA vs. NYC rivalry. Keep an eye out for his book Me Chef, You Chef, Oui Chef (2027) and the return of his interview series Talkin In The Walkin, and myriad other creative pursuits.

Eli Sussman, a James Beard Award-nominated chef and owner of Gertrude's in Brooklyn, uses humorous social media posts and memes to spotlight the realities of hospitality. As a chef, operator, and content creator, he's built a career that blends hospitality with digital influence.  Listen now to learn about the drive to keep opening restaurants, an unexpected collaboration, and the rise to meme royalty  Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

Eli Sussman grew up in the Detroit suburb of Huntington Woods. After graduating from Berkley High School, MSU's James Madison College felt like a natural next step.  “One of the great things about James Madison is that the classes are small, and the conversation is lively,” says Sussman. “I thrived in that atmosphere.”  Perhaps that's because lively conversation has always been part of his life. Family was important in the Sussman house, and eating dinner together was a central component in the lives of his large circle.   Sussman says it was a long journey from an interest in politics to an interest in food. He always had cooking jobs to make money and worked at Lou and Harry's in East Lansing as a line cook. “I loved it,” he says. “It was so fun because there was great comradery. It was a hard job, but it spoke to me. The fire was lit at Lou and Harry's.”  After graduation and a study abroad experience at a music management and public relations firm in London, Sussman put this burgeoning interest in cooking aside and moved to Los Angeles to work in the music industry for five years.   “I was enjoying cooking on the weekends more than I was enjoying the weekdays at my desk,” he says. “At the time, the music business was transitioning away from CDs to digital downloads, and my brother, who was a chef in New York City, said to me ‘just come here and try it. You can always return to the music industry if you decide you don't like cooking.'  “I started back at the beginning and became a prep line cook. I knew instantaneously that I had made the right decision and that I would never return to the music industry.”  Sussman's latest project is a neighborhood bistro in Prospect Heights Brooklyn called Gertrude's that features Jewish and French influences. Eli's 7-layer kosher chocolate cake, inspired by the Jewish bakeries around Metro Detroit that he loved growing up, took on “a life of its own.” It was selected as one of The New York Times Top 8 Dishes of 2023 by food critic Pete Wells. “It's a nice way to tie my Michigan roots to a New York restaurant.”  In addition to going viral with his chocolate cake, Sussman now hosts the popular “Talkinin the WalkIn,” a video series in which Sussman interviews chefs in a restaurant's walk-in fridge.  “The optimal place in the restaurant where people go to hide or get away is the walk-in,” he says. “This is where the meat and potatoes of your thinking happens. The setting tends to lead to compelling conversations.”  Sussman encourages today's students to “be open to the idea that maybe the first thing you've chosen doesn't have to be the be-all end-all. You have many opportunities to reinvent yourself and start over. Focus on what excites you now. And if you don't know what that is yet, that's OK.”   Soon,Sussman will have a presence in Michigan in the form of Italian-American cuisine. Alo's, a joint venture with his brother, is slated for 2025 opening in Ann Arbor.    “Even though I haven't lived in Michigan since I was 18, I am a major advocate for Michigan; it's a huge part of my identity,” he says. “People sleep on how wonderful Michigan is as a produce state—we have incredible farms. My brother and I are really excited about using our restaurant to showcase that Michigan produce is the best in America.”   Conversation Highlights: (0:43) – Eli on growing up in suburban Detroit and why he chose MSU for college. (2:31) – Describe your journey from politics to the music industry to the culinary world. And how did your study abroad experience play into the process? (9:01) – How and when do you dive into the food world in New York City? (13:03) – How did your MSU and James Madison College experience impact you? (18:39) – How would you describe the fare you enjoy cooking for people to enjoy at Gertrude's? (21:18) – What is Talkin in the Walkin, and how did it come about? Why is cooking like being in college? (25:35) – Why do you enjoy “punching up” at the Michelin culture that exists in parts of the hospitality industry? (28:07) – What's your advice for students today regardless of what they want to do? What two major mistakes do you feel you made? (30:48) – What motivates you and gets you up and going every day? (32:44) – Tell us about your plans to open a restaurant in Ann Arbor. Listen to “MSU Today with Russ White” on the radio and through Spotify, Apple Podcasts, and wherever you get your shows.

Eli Sussman is a meme lord, cookbook writer, a very funny guy and restaurateur with a few big hits under his belt — notably the contemporary Middle Eastern Samesa and Gertrude's, a Jew-ish style diner in Prospect Heights. We first became aware of Sussman before he opened Gertrude's with partners Nate Adler and Rachel Jackson  a year ago. His Instagram account is chock-a-block with hilarious if-you-know-you-know service industry in-jokes, satire and original memes that skewer more famous restaurateurs. More recently, he has also now launched a video interview show called “Talkin' in the Walk-In,” where he interviews his contemporaries inside restaurant coolers. Here, we discuss the first year of Gertrude's, his viral micro-fame and growing up in the Midwest. We talk about culinary trends and his pet peeves about customers. And he gives us his personalized food tour of Brooklyn and beyond.   Brooklyn news and views you can use: bkmag.com Email: hello@bkmag.com Follow along on Facebook: Brooklyn Magazine Twitter: @brooklynmag Instagram: @brooklynmagazine Follow Brian Braiker on Twitter: @slarkpope

The social media meme can be funny, biting, poignant, and oftentimes ubiquitous. Eli Sussman, a talented chef and cookbook author, has mastered the art of the culinary meme, and we talk about it on this very special episode. Eli has been a friend of ours for years, and we had fun catching up about his journey from Michigan short-order cook to LA music marketer to NYC restaurateur, provocateur, and meme maker. Eli is truly one of one in the food world, and we hope you dig this conversation.More from Eli Sussman:@TheSussmans [IG]The Sussmans Are Way More Than Just Meme Kings [Food and Wine]Max and Eli Sussman Strike Out on Their Own [Food Republic]

On today’s show I sit down with Restaurant-Meme-Mogul, Eli Sussman. I think Eli is extremely funny and so does everyone on Instagram who’s ever worked in a restaurant. GO SEE THE MEMES HERE: https://www.instagram.com/thesussmans/?hl=en and listen in to find out more about how he became the king of the meme, where you can eat his … Continue reading Episode 212: Restaurant Meme Mania with Eli Sussman →

On today's episode, Eli is joined by Tara Hankinson and LeAnn Darland, the founders of Talea Beer Co. After several years of planning, fundraising, and overcoming the many roadblocks it takes to get a physical location up and running, they opened the Talea Brewery and Taproom in Williamsburg, Brooklyn, in March of 2021. Talea is the only exclusively woman and veteran-owned and founded production brewery (and taproom) in NYC. We discuss balancing work and family, ABV, opening during the pandemic, and their future expansion plans.Photo Courtesy of Talea Beer.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

Eli Sussman is the food world meme king (seriously, go follow @thesussmans on Instagram). He also owns Samesa, a fast-casual Middle Eastern restaurant in Midtown Manhattan (30 Rock, to be exact) with his brother, Max. Rob Petrone chats with Eli about the inspiration for his memes and quickly realizes that great visual jokes are very difficult to make as funny without the visuals.Privacy Policy and California Privacy Notice.

One year of COVID. In this first of a special series of COVID-focused episodes reflecting on one year of the pandemic, theLINE is showcasing voices from around the country. On today's episode: Ashleigh Shanti in North Carolina, Angela Garbacz in Nebraska , Alex Raij in Brooklyn NY, Matthew Bell In Tennessee and Julie Horowitz in Manhattan.Photo Courtesy of Julie Horowitz Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast. 

Restaurant owner, chef, and HRN host Eli Sussman gives us an overview of the current state of US restaurants and the challenges they are facing. We look at the toll the pandemic has already taken on the hospitality industry, and the ways restaurant closures and high levels of unemployment have been enabled by government inaction. In the present moment we wonder to what extent pivoting one's business model is a viable option for most restaurants. And as we gaze into the future we imagine what kinds of restaurants will survive, and which may be lost from the fabric of our communities. To support independent restaurants and restaurant workers, visit Restaurant Workers' Community Foundation, Independent Restaurant Coalition, and ROAR New York (Relief Opportunities for All Restaurants. Subscribe to Eli's podcast The Line wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

On today's episode, I welcome Dario Wolos, founder of Tacombi. After spending 5 years at an internet startup in London, he moved back to Playa Del Carmen and in 2005 purchased a VW bus which became the first location of Tacombi. In 2009 he decided to move Tacombi to NYC, and while biking around NYC he found the spot which is now Tacombi Nolita. With over 10 brick and mortar locations, a production facility in NYC, and a planned expansion in 2022 on the east coast, Tacombi is taking big steps to grow the brand. On today's episode we spoke about the difficulties and pressures of expansion, the community kitchen initiatives Tacombi has championed throughout the pandemic, and how building a great business takes time.Photo Courtesy of Tacombi.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

Eli Sussman is a co-founder and chef at Samesa restaurant in Brooklyn, NY. To offer your own advice, call Zak @ 844-935-BEST TRANSCRIPT: ZAK: It's Food Friday and today on the show a smorgasbord of cooking advice. ELI: My name's Eli Sussman. I'm talking to you from Brooklyn, New York and I'm one of the co-founders and chefs of Samesa Restaurant which is a Mediterranean restaurant. ZAK: Today's advice revolved around being resourceful in the kitchen and the first thing to consider, says Eli, is that recipes are meant to be fungible. ELI: You need to understand that it's not a legally-binding document. You can navigate away from that recipe. So think about ways that you can use what's in your cabinet and not have to rush out and buy 100-dollars of ingredients every time you want to make a recipe. So think about spice substitutions. If it calls for a certain, specific type of spice that you don't have on hand, google it, figure out what it may sort of taste like and see, ok, I don't have Aleppo flake which is something we use a lot in cooking at the restaurant. But ok, I can use chili flake and achieve a similar result. Ok, I don't have sea salt. Can I use regular salt? These are certain things you learn overtime while cooking...just what works as a good substitution. The recipe calls for brown rice. I don't have that but I do have, you know, spaghetti. Is it gonna be weird if I cook it and serve it over spaghetti? Or is it gonna be fine? Is it gonna be better? So there are all these different ways where you can tweak recipes and move to a place where you're actually using up the things that are in your cabinets as opposed to just always buying new stuff which leads to this scenario where you have so many things that you just have sitting around that you never end up using because you're afraid to experiment and use them in a way where you're substituting for a specific other items in recipes. ZAK: That's great. Do you have advice about how to use up the odd stuff in the kitchen? ELI: Yeah, totally. I think the best way to use up vegetables that are just sitting around in your fridge is to just do a stir-fry. And basically a stir-fry works in any ethnic style of cuisine that you like. If you're going for a Vietnamese, Italian, Indian root, whatever type of food you may feel comfortable cooking, or not, but just simply roasting some vegetables in a pan, getting the pan hot, sautéing them, letting them get some caramelization, break down a little bit. Covering them with a good amount of spice that you're comfortable with and then serving them just with either a grain that you have. Like that's a full meal. You don't need protein in every single meal and that's an awesome way to get rid of just vegetables that are just sitting around. And then if you have a lot of starches around, I love to cook potatoes and have them in my fridge as a building block to a meal. So a lot of people will peep and blanche potatoes right before the meal. But I say get a big bag of sweet potatoes or Yukon Golds. Two sort of things that cook very quickly and easily just by boiling them in water and are delicious on their own and then you can use them breakfast. You can turn that into a hash. You can put it in a salad and eat it cold for lunch and then for dinner, you can take those cold pieces of potato, toss them in a little bit of oil and roast in a pan or in the oven till they get crispy and then serve them with a piece of chicken. You don't beed to cook everything to order for every single meal that you have and that's a good way to get rid of a bunch of stuff. ZAK: Eli Sussman and his older brother, Max, are the authors of several cookbooks. Most recently, Classic Recipes for Modern People. This has been another episode of Food Friday. Thank you so much for listening. And as always, I want to hear your advice...your food related advice especially. Give me a call on the hotline at 844-935-BEST

Hello friends. On today’s show we are joined by Chef Eli Sussman. Eli is the author of 4 cookbooks, a board member of Share our Strength, and the Chef/ Owner of the recently closed Samesa, which had multiple locations throughout NYC. He joins us to discuss the multitude of emotions that come from closing a business, from the pain of loss of identity, to the relief of letting go of the daily struggle. Eli is not only an incredibly talented chef, he’s an innovator, and a wildly creative and driven human being, and we can’t wait to see what he does next. We have all the faith in the world in him. Eli is also the host of The Line podcast right here in HRN. Please check it out! You can follow him on Instagram @thesussmans and @samesarestaurantHeritage Radio Network is a listener supported nonprofit podcast network. Support Processing by becoming a member!Processing is Powered by Simplecast.

In this special COVID-19 episode, audio recordings from some of the hospitality frontline workers that are going to work every day to feed our country. In what feels like a constant flow of insurmountable moments when day to day reveals a new crisis, these kitchens are doing what they do best - cooking to feeding communities. Featuring voices from around the country - Samantha Fore in Lexington, Jose Salazar in Cincinnati, Janet Kirker in Chicago, Nadine Bailey-Joyner in Washington D.C., Maiko Kyogoku in New York and Leo Robitschek and his team in New York . Photo Courtesy of Maiko KyogokutheLINE is powered by Simplecast.

Which vegetable looks like a tiny tree? How long have people been eating broccoli? What's your cat's favorite veggie? How much did the heaviest broccoli weigh? One this episode of Time For Lunch Harry and Hannah get up close and personal with one seriously versatile veggie, broccoli! We'll hear from broccoli farmer Ben Shute of Heart Roots Community Farm and Brooklyn-based chef Eli Sussman shares a simple recipe for his super tasty broccoli salad. Plus jokes, a dance break, lots of fun facts, and more!If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iphone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is powered by Simplecast. 

Which vegetable looks like a tiny tree? How long have people been eating broccoli? What’s your cat’s favorite veggie? How much did the heaviest broccoli weigh? One this episode of Time For Lunch Harry and Hannah get up close and personal with one seriously versatile veggie, broccoli! We’ll hear from broccoli farmer Ben Shute of Heart Roots Community Farm and Brooklyn-based chef Eli Sussman shares a simple recipe for his super tasty broccoli salad. Plus jokes, a dance break, lots of fun facts, and more!If you’d like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iphone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is powered by Simplecast. 

In 2005, just months after they graduated from Kendall College of Culinary Arts in Chicago, Christine Cikowski and Josh Kulp founded Sunday Dinner Club a sort of dinner party-ish experience that has grown into a community dining space holding multiple dinners per month. In 2013, after eight successful years of running their sort of underground concept,  they decided to open their first true brick and mortar restaurant launching Honeybutter Fried Chicken in Avondale Chicago. The restaurant opened with goals beyond profitability: living wages, paid parental leave, and health insurance for staff.  Josh and Christine have always been strong advocates and community leaders. Josh was selected to participate in a James Beard Foundation Chef's Policy Boot Camp and has spoken in congressional briefings regarding issues relating to restaurant wages and paid sick time. Christine is the chef chair of the Step Up Women's Network and they both were part of the Mayor's Task Force for Working Families, which successfully spurred earned sick time legislation within the City of Chicago. They both joined me from their respective homes in Chicago. A quick note that at times the audio quality isn't the greatest so you'll hear a bit of static and distortion during a few points in the interview. The Line is powered by Simplecast.    

Restaurants all over the world have been forced to close their doors or shift to takeout-only service in the wake of COVID-19.  This week we learn how a range of food workers have adapted to the pandemic.  Jenny Goodman and Alex McCrery from Opening Soon discuss mental health in the food industry with Kat Kinsman, senior editor Food and Wine Magazine. Lisa Held from The Farm Report and chef Spike Gjerde speak about how farmers have responded COVID-19. Snacky Tunes’ Darin Bresnitz interviews Helen Rosner of The New Yorker about her efforts to support restaurants and how listeners can help.  We finish with a segment from a special episode of The Line where host Eli Sussman talks to chefs and restaurant owners from across the country, like Hannah Jacobs of Babydudes, about the difficult decisions that COVID-19 has forced them to make.  Meat and Three is powered by Simplecast.

Kat, Hannah, Matt, and Dylan circle up for our second 100% remote HRN Happy Hour. They are joined by Eli Sussman, host of The Line and chef/owner of Samesa. They chat about what they’re drinking during the pandemic, Eli's work documenting the effects of COVID-19 on the restaurant community, and play a rousing round of 20 questions.HRN Happy Hour  is powered by Simplecast.

COVID-19 is here, and as of this week, plans for reducing its impact are starting to affect Americans’ day-to-day lives. Hundreds of events have been cancelled or suspended, including SXSW and the remainder of the NBA’s season. The stock market is basically a financial roller coaster due to global uncertainty in the face of COVID-19, and President Trump instituted a ban on travel from Europe, with the exception of the UK. However, the virus continues to spread in communities across the country.In a public health crisis, it can sometimes feel like the food system is being reshuffled before our eyes. That’s why this week we are taking a look at how outbreaks, both past and present, shape the way that we eat.We have stories about COVID-19's effects on NYC's Chinatowns, how World Central Kitchen mobilized to provide emergency food logistics for the Diamond Princess in Japan, the locust plague wreaking havoc in East Africa and South Asia, and why food fraud is so dangerous and hard to detect.Meat and Three is powered by Simplecast.

Eli Sussman, host of The Line spoke with Sara Bradley, chef and proprietor of Freight House and runner-up on Season 16 of Top Chef, which was largely filmed in Kentucky. Based in Paducah Kentucky, Bradley honed her skills working with Michelin star chefs John Fraser (at New York’s Dovetail), as well as David Posey and Paul Kahan (Blackbird, Chicago). After seeing an opportunity in her native Paduca, she returned to her roots to open a restaurant of her very own. HRN On Tour is powered by Simplecast.

Hannah Fordin, Kat Johnson, and Eli Sussman chatted with The Cocktail Bandits -- AKA, Johnny Caldwell and Taneka Reaves. With a passion for cocktails and the flavors of Charleston, The Cocktail Bandits have built a strong presence in their city’s beverage landscape and beyond by sharing their passion and knowledge on all things booze. Strong advocates for women of color in the beverage world, Caldwell and Reaves offer both style and substance to the cocktail conversation and bring the flavors of the Gullah Geechee culture to the maintstream drinker. HRN On Tour is powered by Simplecast.

Eli Sussman spoke with brothers and business partners, John and Federico Castellucci. The Castellucci Hospitality Group is behind Atlanta’s The Iberian Pig, Bar Mercado, Sugo Kitchen, Recess, Double Zero, and Cooks & Soldiers. Their conversation covered the challenges and joys of working with family, maintaining consistency and quality in multiple restaurants at once, and leadership in the restaurant world. HRN On Tour  is powered by Simplecast.

For the first of HRN’s live interviews at the Culinary Village at Charleston Wine + Food, Eli Sussman sits down with Kaley Laird, executive pastry chef of Rhubarb, The Rhu, and Benne on Eagle in Asheville, North Carolina. They discuss her career path from the Culinary Institute of America in New York to Bouchon Bakery in California and how she uses her own dietary restrictions as inspiration to create dairy-free and gluten-free pastries.HRN On Tour is powered by Simplecast.

For this roundtable, we brought together Matt and Ted Lee (The Lee Brothers) with HRN’s Kat Johnson, Hannah Fordin, and Eli Sussman. Using The Lee Brothers’ most recent book, Hot Box as a jumping off point, the conversation explores the often unseen world of catering and the struggle and artistry of the catering profession.  HRN On Tour is powered by Simplecast.

Eli Sussman, host of The Line connected with Louisville, KY based chef, Ming Pu. They explored Ming’s personal history, moving with his family from Taiwan to British Columbia before eventually settling in Louisville. Executive Chef and Partner at 502 Bar & Bistro, Ming brings global flavors to his menu. In this interview, he shares exciting news about next steps in his culinary career.HRN On Tour is powered by Simplecast.

Eli Sussman, host of The Line, sat down with Barbecue royalty Amy Mills. The daughter of celebrated pitmaster, Mike Mills, Amy shares the story of how she became the industry's go-to girl for all things barbecue. She runs the family business, 17th Street Barbecue in Murphysboro Illinois, alongside her father. Amy is the recipient of the Barbecue Heroine prize and runs OnCue Consulting, the only barbecue business consultancy in the world.HRN On Tour is powered by Simplecast.

Here at HRN, the month of March has become inextricably linked with Charleston, South Carolina. This weekend, for the fifth year in a row, we’re taking food radio on the road to the Charleston Wine + Food Festival. We’re hosting interviews all weekend long from the Culinary Village. It’s a winning combination of great food, great weather, and great conversations.To celebrate HRN’s fifth year at Charleston Wine + Food, we compiled some of our favorite moments from last year featuring guests from across the Southeast. Tune in to hear from Jovan Sage, Matthew Raiford, Nate Collier, Matt & Ted Lee, Robert Stehling, Phil Rosenthal, Femi Oyediran, Miles White, and Matt Tunstall.Meat and Three is powered by Simplecast.

Chef Katie Button, the chef and co-owner of two restaurants in Asheville, North Carolina: Cúrate Tapas Bar and Button & Co. Bagels, was born in South Carolina and raised in New Jersey. Chef Button has worked for Jose Andres and Ferran Adria at elBulli before returning to the South to open up her restaurant Curate in 2011 with her husband Felix. The restaurant and Katie have received tons of accolades: she was a finalist for the James Beard Rising Star Chef Award in 2014, and a nominee for the Foundation's Best Chef: Southeast Award in both 2018 and 2019. She was also named one of Food & Wine magazine's Best New Chefs of 2015 and Curate was most recently recognized as one of Esquire's 40 Most Important Restaurants of the Decade.Image courtesy of Curate/Katie Button.The Line is powered by Simplecast.  

Today's guest is Chef Charlene Santiago executive chef at Canal Street Oysters, the newly opened American oyster bar which is owned by the restaurateurs behind The East Pole, East Pole Fish Bar, and Pizza Beach. Charlene is almost a lifelong New Yorker having arrived here from the Philippines when she was 5 years old. Her path took her to the French culinary institute and then she put in some serious time in NYC kitchens working alongside some tremendously talented chefs like Terrance Brennan at Picholine, April Bloomfield at the Breslin and Christina Lecki at Reynards. Today we talk about growing up in Washington Heights, sourcing seafood and how long is the right amount of time to stay at a job. The Line is powered by Simplecast.  

On Today's episode of theLINE - Henry Rich of Oberon Restaurant Group that encompasses 7 different operations - restaurants, bars, catering and managing events spaces. Henry is an entrepreneur and climate activist from Brooklyn, New York. He opened Rucola, June, Fitzcarraldo, and Metta; which has now re-opened as Rhodora Wine Bar. He he has also opened The Comissary at the Metrograph, Nowadays a sprawling outdoor/indoor DJ party, and he organized the vegan food program at Public Records. Prior to opening restaurants, Henry co-founded and managed Oral Fixation Mints, a specialty manufacturing and distribution company that he sold in 2010. In 2018 all of Oberon groups projects went carbon neutral. Rhodora Wine Bar which just recently opened has taken this several steps further with the goal of being a zero waste restaurant.Today on the show we'll be talking about Henry's first projects, what he did before becoming a restaurateur and what it takes to create a zero waste restaurant.Photo Courtesy of Daniel Kreiger The Line is powered by Simplecast.

Today's guest is Chef Chris Jaeckle. He spent 7 years with USHG with Tabla and Eleven Madison Park. He was the sous chef at Morimoto and also worked alongside Michael White at Altamerea group as CDC of Ai Fiori when it was awarded a Michelin Star and three stars from the NYTIMES. In 2013 he launched his own restaurant partnering with Zach and Jeffrey Chodorow, an italian restaurant in the west village called All'onda. But he didn't stop there. He also opened Uma Temakeria in chelsea and gotham west market. When it opened Uma was the nation's first fast-casual style eatery featuring fresh, customer designed temaki which is a cone-shaped “hand roll” sushi. But in 2016 All'onda shuttered after about two years being open. And in 2018, Uma Temakeria shuttered both locations. Jaeckle who was named Eater's 2014 New York City Chef of the Year now runs Kitchen Connect Consulting which focuses on menu development for several concepts ranging from French Brasserie's, Latin Taqueria's and Airport Dining and for All'onda Dubai. Today we're going to discuss working alongside some of the finest chefs in the world, branching out on your own, when to make the difficult decision to shut down and how to launch a consulting business.The Line is powered by Simplecast.

Today's guest is John Stage the owner of Dinosaur BBQ with 8 locations across NY, NJ and Connecticut. Dinosaur BBQ has a line of rubs and sauces available nationwide and the cookbook John released in 2001 has sold over 175k copies. Dinosaur Bar-B-Que started as a mobile popup in 1983 at the Harley Rendezvous in NY, a motorycle meetup and then in 1988 went brick and mortar on Willow St. in Syracuse NY. Today on the show we'll talk about how it all began with a 55 gallon drum sawed in half, what partnering with the Soros family did for the business both positive and negative, how having a consumer packaged goods line can impact a brick and mortar restaurant and how to survive for 30 years in the restaurant business.Photo courtesy of Brent Herig PhotographyThe Line is powered by Simplecast.

Born in Texas, Claire Sprouse has bartended, managed, and consulted at some of the country's most well-known and awarded cocktail institutions in Houston, San Francisco and New York City. After studying art history in college and working in galleries, she began to bartend in Houston and found her calling. She has worked at ABV, Rickhouse and consulted on Bywater along with her business partner Chad Arnholt. Along with Arnholt in 2013, they formed Tin Roof Drink Community. Through their 25+ years of combined hospitality experience and pursuit of unique collaborations, they tackle the issues of sustainability within the industry. As leaders in this conversation, Tin Roof was honored with the industry's first ever “Sustainable Spirit” award and the 2017 “Golden Spirit” educator award, both presented by Tales of the Cocktail. In 2019, Sprouse opened her first bar, Hunky Dory in Crown Heights, Brooklyn which has a full kitchen and serves food until 1am. On today's episode we talk about her consulting work, finding her footing in Houston, the challenges of being the managing partner, how to find a space and how to secure a liquor license. Photo courtesy of Anjali Pinto. The Line is powered by Simplecast.

If world exploration and travel experience provides a solid foundation for culinary inspiration, today's guest has prepared and then some. Throw a dart at a map and it's a good chance you'll hit a place my guest has visited or even lived in. Clarice Lam was born in Canada and in her travels as a professional model she has been to over 280 cities, has lived in 13 cities in 11 countries on 4 continents. After her ten year modeling career, she attended Le Cordon Bleu in Italy and The FrenchCulinary Institute in New York. After school she spent time at Thomas Keller's Bouchon Bakery and Jean-Georges Spice Market, She then went on to be the head chef at the Chocolate Room, the Brooklyn dessert restaurant that held one of Zagat's highest ratings, a 28. In 2012, Clarice launched The Baking Bean, an oven-to-door bakery specializing in all-natural desserts and confections based in Brooklyn, NY. Today we'll be talking about the high pressure world of pastry perfectionism at the world's top restaurants, starting your own business and we'll try to get her to decide what her favorite food city in the world is. Clarice welcome to the show. Photo by Evan Sung The Line is powered by Simplecast.

Today's guest is chef Katie Jackson co-chef and partner at the award-winning restaurant Hart's in Brooklyn, as well as the recently opened wine bar, The Fly which has a short but sweet menu centered around rotisserie chicken. On the episode we'll be talking about self editing your dishes, opening a new location in an expanding restaurant group, staffing, the stresses of the job and finding your leadership voice. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Photo Courtesy of Heidi's Bridge The Line is powered by Simplecast.

Have you ever wanted to open a restaurant? Launch your own food brand? Or dive into the ever-changing world of food media? This week on Meat + Three, we’re inviting you into our recent live show, Aspiration To Action. With a rambunctious and informative perspective, we’ll lead you through tales of the good, the bad, and the transformative featuring food world innovators and HRN hosts Zahra Tangorra and Bretton Scott (Life’s A Banquet), Dana Cowin (Speaking Broadly), Eli and Max Sussman (The Line), and Alison Cayne (In The Sauce) in conversation with Jeni Britton Bauer. From social media woes, to career transitions...we explore all sides of the never ending hustle of the food business! This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Meat + Three is powered by Simplecast.

On Today's Episode Chef Jordan Terry sits down to discuss growing up in Florida, obtaining a degree in Food Science and Human Nutrition at the University of Florida, moving to NYC to pursue his culinary career and ending up at Major Food Group. He now is the executive chef for Dirty French on the lower east side. Chef Jordan's responsibilities span every aspect of the restaurant, from managing the kitchen team of 70 and spearheading new dish R&D to overseeing budgets, finances, food and labor costs. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Photo by Noah Fecks The Line is powered by Simplecast.

Just like his father Eli Zabar, Oliver Zabar got into the business. He went to NYU where we majored in Operations at The Tisch School for Hospitality and Sport management and during college he spent time working with Steven Greenberg and Michael Stillman at The Butter Group. Upon graduating he stayed in NYC and began to work for his father. It was then that Oliver pitched his own ideas for the family brand and developed the concept for Eli's night shift, a daytime cafe that transforms into a bar in the evening. He recently opened Devon, a cocktail bar located on the lower east side. Oliver is also working on a bakery that will open on the LES next door to Devon. On today's episode we'll be talking about growing up as part of a NYC culinary power family with that famous last name and how it can help or hurt you, mentorship in NYC and find out how his new concepts are coming along. Photo Courtesy of Carla Vianna of Eater The Line is powered by Simplecast.

On today's episode, Chef Nick Kim Chef and Partner in Shuko located in the East Village, is on the show to discuss omakase and kaiseki menus. Shuko, which Chef Kim operates with his partner and co-chef Jimmy Lau, received 3 stars and was a critic's pick from Pete Wells in the NYTIMES. Both men are alums of 3 michelin starred Masa and and worked at Neta prior to opening Shuko together. Photo Courtesy of Shuko NYC The Line is powered by Simplecast.

Eli Halali is the co-owner of 2 bros pizza with ten locations, The Juice Shop (4 locations) and Taquiera Diana (4 locations) and the recently opened Upside Pizza. On this episode we talk about operating multiple locations, expanding food brands in the most challenging city in the world, working with your brother and yes I'm going to ask him how the hell they make money selling $1 slices of pizza. If you love arguing about NYC pizza culture and want to hear about brand building and marketing from a master - this episode of The Line is for you. The Line is powered by Simplecast.

Today on The Line we talk with Chef Nico Russell who took his pop-up dream and turned it into a brick and mortar reality. Nico was born in San Jose California and spent time in some of the top fine dining kitchens in the world in San Francisco, New York City and France. When he ran into his childhood friend in France and was considering his next move, they decided to open a restaurant together in NYC. Together they started Oxalis as a roving pop-up and after doing dozens of dinners, opened in Brooklyn in 2018. It was quickly reviewed in The New Yorker and recieved 1 star from the NYTIMES. Photo by Erinn Springer  The Line is powered by Simplecast.

From her start in kitchens as a dishwasher at age sixteen, chef Jessica Gamble has risen in the ranks of Atlanta’s restaurant scene becoming the first female Chef De Cuisine ever hired by Rathbun Restaurant. She is currently the Chef de Cuisine at KR Steakhouse, which focuses on Italian Food, local and seasonal products, and prime steak. Chef Gamble and host Eli Sussman spoke about the significance of starting from the bottom in restaurants and the restorative chicken bone broth she prepared at the Springer Mountain Farm campfire to wrap up Charleston Wine + Food. HRN On Tour is powered by Simplecast.

Jason Jimenez is the executive chef at Kitchen Six in Decatur, Georgia. After culinary school at Johnson & Wales in Charlotte, he moved back home to Atlanta where he worked at several restaurants including Canoe, Local Three, and Muss & Turner’s. Jason and his wife Jamie started a private chef and catering company, Homespun, in 2012. Chef Jason chatted with host Eli Sussman over the Springer Mountain Farms campfire at Charleston Wine + Food. HRN On Tour is powered by Simplecast.

On today's episode Yuji Haraguchi talks about how he took his pop-up focusing on mazemen (brothless ramen) and turned it into a multi-location business operating in New York and Tokyo. After graduating college, Yuji began to work for a fish distributor based in Boston and decided to start cooking his own ramen and mazemen recipes. What began as a pop-up led to family meal tastings at Roberta's, Smorgasborg, a Whole Foods residency and finally his own shop in East Williamsburg. Yuji now has ramen shops and fish markets in both Brooklyn and Manhattan and owns and operates a restaurant in Tokyo and a shop in Kyoto. Photo Courtesy of Yuji Ramen The Line is powered by Simplecast.

Jovan Sage and Matthew Raiford co-own and operate The Farmer and the Larder, which in 2016 was featured in Garden & Gun as one of the South’s most exciting new restaurants. Together they are bringing traditional farming practices and products to the table while exploring shared foodways and culture. These two spoke with Eli Sussman about getting back to their culinary roots and were joined by special surprise guest, chef Kevin Mitchell who spoke about his experience teaching the next generation of chefs. HRN On Tour is powered by Simplecast.

Phil Rosenthal has had one of the most fascinating careers a writer can have, from creating the beloved show Everybody Loves Raymond to writing speeches for President Clinton. These days, he’s focused on creating connections through food and travel. Phil sat down with Nate Collier and Eli Sussman to talk about his show Somebody Feed Phil and what he’s learned in the process of making it. HRN On Tour is powered by Simplecast.

It wouldn’t be Charleston Wine + Food without getting a chance to catch up with our friend and celebrated chef, Steven Satterfield of Miller Union in Atlanta. Steven is a food festival veteran. In this episode he talks about how national events like CHSWFF and Slow Food Nations can be opportunities for chefs to market their restaurants, network with other chefs and farmers, and get inspiration to take back home. Plus, they’re just a whole lot of fun! HRN On Tour is powered by Simplecast.