Podcast appearances and mentions of eli zabar

Eli Zabar is one of New York City's finest food impresarios. He's celebrating 50 years in the business, and we spoke with him from inside his car about unlocking our 2025 hobbies and dietary restrictions, he sets the record straight about his involvement in the Zabar's business, TJ pitches a frittata repurposing for his not so popular salad, his hate of tunafish, his love of Madison avenue, bread baking, the architecture of Richard Lewis, real estate deals, his mother's soup, his custom Charvet shirts, Ralph Lauren Bermuda shorts, fur lined Crocs, and how he summers in the south of France. What a guy! instagram.com/elizabarnyc twitter.com/donetodeath twitter.com/themjeans howlonggone Learn more about your ad choices. Visit megaphone.fm/adchoices

Eli Zabar is the youngest son of the Jewish grocery family behind the famed New York food emporium, Zabar's. Fifty years ago, he left the family business to open his own shop, where he would pursue the “best”: the best breads, cheeses, jams. He was inspired by the markets of Europe and quickly realised that to get the quality he wanted in America, he would have to do a lot of it himself. Eli is now 81 years old, and over the decades, has watched the food scene catch up. Today, Lilah chases him around one of his markets on the Upper East Side, where they make a sandwich, explore what quality food means and reflect on how food culture has changed.-------Lilah's profile of Eli's EAT restaurant is here: https://on.ft.com/4eKrSSj-------The show is ending in early January. But we want to know your cultural questions! Write to Lilah at lilahrap@ft.com or on Instagram @lilahrap. And – thank you.Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

Meg eulogizes two murderous denizens of the art world: Carl Andre and Andrew Crispo. Jessica samples the reigning New York bagels and bites into their backstory.Please check out our website, follow us on Instagram, on Facebook, and...WRITE US A REVIEW HEREWe'd LOVE to hear from you! Let us know if you have any ideas for stories HEREThank you for listening!Love,Meg and Jessica

What's in a name, well, if you are a Zabar, that's about as ubiquitous as pizza in NYC. Born and raised in the city, Eli Zabar is part of the legendary family synonymous with food…and now wine. Eli separated from his brothers and family to follow his own vision in the ‘70's: creating a food and wine empire. He is a tireless innovator and has created some of the most unique food and wine concepts in the country. Eli's Table just reopened with seasonal fare and one of the largest old world wine collections in New York. So, the question begs to be asked, how does a guy approaching 80 have so much energy?  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

At the suggestion of guest Colin Speir, I invited his sister Peggy on the show to share her career journey, which included years on the road living a rock and roll lifestyle.  Peggy talks about starting out in lower Manhattan where she housed and fed up-and-coming musicians from Blues Traveler and DMB - with whom she would later tour. Peggy also reveals which singer didn't live up to her teenage crush and the American Idol winner who won her over after she rooted against her. Originally from New York, she currently lives with her husband in Vancouver where she started an ice shave and small batch fruit syrup company.  

Nick is back and ready to talk about Sunday Breakfast! Ina prepares a smoked salmon frittata, make ahead banana crunch muffins, fresh fruit with honey vanilla yogurt, and a big pitcher of Bloody Marys. In addition to his family, Eli Zabar brings a mountain of bread for breakfast. Ina whips up a quick batch of orange butter to pair with the bread with a side of scolding Jeffrey at the breakfast table.

It's National Bourbon Day and we are having a brand new bourbon this week. Will Schragis, Stellum Spirits' Chief Sales & Innovation Officer, joins Bourbon Lens to chat about all things Stellum, whiskey industry, and the modern whiskey drinker. A wildly popular blending house, Barrell Craft Spirits, just created a more affordable spinoff brand (at $55, Will says it's the best whiskey for the price on the market).  New from the team at Barrell, it's Stellum Rye and Bourbon.  We are thankful for everyone who has supported us over this journey. We'd appreciate it if you can take the time to give us feedback on our podcast. If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, or tell a fellow bourbon lover about our show. Follow  us @BourbonLens on Instagram, Facebook, & Twitter.  And please check out our Patreon to learn how you can support our endeavors, earn Bourbon Lens swag, be part of future barrel picks, and more. If you have any comments, questions, or suggestions, please email us at TheBourbonLens@Gmail.com. Visit our website BourbonLens.com to check out our blog posts, or even purchase your own Bourbon Lens tasting glass or t-shirt. Cheers,Scott and JakeBourbon Lens About Stellum Spirits A new national brand created to celebrate the modern-day whiskey drinker, officially launched its inaugural flagship offerings, including bourbon (blue label), rye (green label), and single barrels, which are all bottled at cask strength. By embracing the vitality of American whiskey today, Stellum is focused on creating the next generation of classic whiskeys that include all facets of the American story in its vision. The new brand is produced by Barrell Craft Spirits® (BCS), the award-winning independent blender and bottler of unique aged, cask-strength sourced whiskey and rum. Stellum strives to improve the flavor, process and ideals of traditional American whiskeys. American culture has always been about reaching towards modernity. Stellum looks beyond outdated assumptions of who whiskey drinkers (and whiskey makers) are to embrace that fundamentally progressive ethos. The launch of Stellum Spirits is the result of BCS' years of industry-leading innovation in American whiskey. This new project investigates the importance of nuance and micro differentiation in a paired down and minimalist setting. Stellum is designed to be clean, straightforward, and remarkably polished. This is whiskey factored down to its most defining essentials, blended and packaged with an eye towards clean lines and definition. “We wanted to create a brand that brings American Whiskey into the modern age with simple elegant blends and single barrels selected with care and intention,” said Founder Joe Beatrice. “Our whiskeys are created through a rigorous process of study, observation, and experimentation. We are driven by progress, polish and—above all—attention to detail. We will always think critically about how to make our whiskey better.” Joe is intimately involved with every step of the production process, using his exceptional palate to choose and create great spirits alongside Chief Whiskey Scientist Tripp Stimson, Chief Product Innovation Officer Will Schragis, and Assistant Blender Nic Christiansen. Stellum Bourbon is bottled at 114.98 proof (57.49% ABV) while Stellum Rye is bottled at 116.24 proof (58.12% ABV). Both expressions have an SRP of $54.99 and are available at select retailers in 45 U.S. markets and online via the Stellum website at www.stellum.com. For more information, follow Stellum Spirits on Facebook, Twitter, and Instagram or visit www.stellum.com. Image Courtesy of Stellum Spirits. About Will Schragis - Chief Sales Officer & Chief Product Innovation Officer A graduate of Wesleyan University and the Culinary Institute of America, Will started his career in drinks as a bartender and intern distiller at Kings County Distillery in Brooklyn, New York. After a stint in Napa Valley, he returned to New York to work as a sommelier in Eli Zabar's family of restaurants and wine shops.  Later, he moved to Zachys Retail and Auction, one of the world's leading fine wine and spirits retailers, where he managed sales and purchasing for the spirits department. It was there he met Joe, when Zachys became one of the very first retailers to carry Barrell Bourbon Batch 001. From retail, Will transitioned his interest in terroir to a position managing brand development for Spiribam (then called House of Agricole) in Texas and the East Coast. There, he oversaw the growth of flagship super-premium rum brands like Rhum Clément, Rhum J.M., and Rhum Damoiseau. In May of 2016, Will joined Barrell Craft Spirits as National Director. He works closely with our distributors and key accounts, and has an active role in product development. Will is also responsible for compliance, communications, incentives, planning, and market work. When he's not busy spreading the word about the wonders of Barrell Craft Spirits, he also guest lectures on distillation science at his alma mater, the Culinary Institute of America.

This week Ina is cooking with friends alongside Eli Zabar and David Ziff! Ina is in charge of dessert and delivers a picture perfect Italian plum tart. Next Ina plays "nurse" with David as he shows her how to make fried baby artichokes with an herb yogurt dip. Finally Eli is manning the grill with Ina by his side as he grills rib eye steaks, eggplant with homemade drizzle and garlic bits, and of course slices of his famous bread. Grab your bestie and have a listen!

Confirms 674 Additional Coronavirus Cases in New York State - Bringing Statewide Total to 380,156; New Cases in 35 Counties Project Marks Biggest Milestone in LaGuardia's Complete Rebuild to Date, Following Opening of Delta's First New Concourse and Gates in October 2019 New Hall Opens with Advanced Security Protocols and COVID-19 Safety Protocols in Place New World-Class Concessions Include New York Favorites Brooklyn Diner, Junior's Cheesecake, Hill Country BBQ, Think Coffee, Eli's Essentials with Offerings from Eli Zabar and new Mulberry Street Restaurant by Chef Marc Forgione Ambitious New Permanent Artworks by World-Renowned Artists Jeppe Hein, Sabine Hornig, Laura Owens and Sarah Sze Are Unveiled, Capturing the Energy and Appeal of New York "A Whole New LGA" Will Eventually Comprise 2.7 Million Square Feet, 72 New Gates Across Six Concourses, Two Expansive New Terminal Arrivals and Departures Halls Connected by a Central Hall and New AirTrain LGA and 13.7 Miles of New Roadway Network

Oliver and Sasha Zabar have lived and breathed food basically since they were born. Their father, Eli Zabar, has created his own empire in New York with Eli's, which has become an Upper East Side institution, and the twins are trying to branch off and do the same. Devon is the brothers' most recent project together. The craft cocktail bar and restaurant offers creative, whimsy cocktails and a selection of shareable plates inspired by the team’s extensive travels in France, North Africa and the United Kingdom, which are made with local, seasonal ingredients sourced from the family-run rooftop greenhouse on the Upper East Side, as well as house-made breads from Eli’s Market on the Upper East Side and the family-run Broome Street Bakery. Enjoy this episode and come out to Alma Matters' next live event - when all the craziness winds down!

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.

While the name Zabar is most associated with a delicatessen empire based on New York’s Upper West Side, it’s Eli Zabar (the punk rock Zabar of all in the Zabar clan) who has the most interesting story to tell. He founded one of NYC’s first specialty food stores in 1973, introducing the city to exotic imports like balsamic vinegar and fraises des bois shipped in from France. And he’s sharpened his bread-baking skills through thousands and thousands of loaves. Eli Zabar is low-key one of the city’s finest bread bakers.On this episode I interview him about his earliest memories of smoked fish, the changing landscape of the grocery business, and what it’s like running a restaurant and bakery with his son Oliver.Later on the episode, Smitten Kitchen’s Deb Perelman answers a reader question: If you could take a cooking class to learn about anything in the food world, what would it be?

On today's episode of THE FOOD SEEN, we're charmed by Mira Evnine, a culinary polymath, whose Bay Area nature comes through as the cultural center of her work. The kitchen has always been her favorite room in the house, which she realized at an early age, using her comprehensive understanding of cuisine as a currency, from trading school lunches, to working with such luminaries in the industry like Alice Medrich, June Talyor, and Eli Zabar. Her educational background (at RISD) may have been in architecture, but Evnine's firmly put herself at the intersections of food and design, as a food stylist, a prop stylist, florist, and experience designer and consultant. In other words, Evnine can do it all.

Randall Restiano is the Wine Director of the Eli Zabar restaurant group as well as the Eli's List retail shop in Manhattan. Randall Restiano discusses wine buying strategies for restaurants and for retail. He suggests finding out what you don't like, thinking for the long term, being careful about large purchases, and focusing in on no more than two countries of origin for wine. Randall also has several principles that he keeps in mind when he evaluates every potential wine purchase. He shares those principles and more from his personal experience of wine buying in this interview.

Synonymous with great food and drink in Manhattan, today’s guest on In the Drink, Eli Zabar was seemingly destined for notoriety in the culinary world. Host Joe Campanale chats up the NYC legend about his interest in wine and how exactly this passion began, plus thoughts behind his carefully curated (and sizable!) wine list featured at Eli’s Essentials Wine Bar and details on Eli’s Table as well as Eli’s List. Eli also shares his business savvy and the importance of staying true to your neighborhood and how he strives to highlight old school wines with old school prices. Tune in for a wonderful conversation that covers a little bit of everything. This program was brought to you by Michter’s. “When you’re ahead of the curve it sometimes takes a long tome for the rest of the curve to catch up.” [2:56] “Growing and making things has always been my passion.” [5:30] —Eli Zabar on In the Drink