Podcast appearances and mentions of eliot hillis

Eliot Hillis has thought a lot about noodles. “(Noodles are) a vehicle for so many options,” the chef said. “In much the same way that a pizza can have like an infinite number of combinations of toppings, you can have a noodle that's expressed upon a myriad of ingredients and, depending on the time of year, this could be a cold noodle, it could be a hot noodle, this could be spicy or creamy or any combination of all of those things.” Hillis recently started a new, noodle-focused venture with his long-time collaborator Seth Parker. The pair now operate pop-up restaurants under the name Red Panda Noodle. “It just excites us to be able to have this blank canvas that is also so deep and richly bounded by history,” Hillis said. Red Panda may be new to Orlando's dining scene, but Hillis and Parker are not. The pair have worked together for years at several restaurants around town. Most recently, the pair worked together at the now-closed Orlando Meats. “We actually wanted to open another restaurant, but we ended up with Orlando Meats,” Hillis said. “(We) did five years of that and now we decided to leave and we took pretty much everybody with us. So the whole of Orlando Meats staff is still employed by us.” Even while working at Orlando Meats, Hillis said he and Parker were already workshopping the idea for Red Panda. “Seth and I were workshopping this about five years ago,” Hillis said. “We were looking for a name that expressed a certain amount of playfulness with kind of hinting at authenticity without explicitly saying it.” The chef describes Red Panda as being approachable and affordable while still being high quality. “We want to be serious in our craft,” he said. Hillis said he and Parker have different perspectives when it comes to their approach to food. “I have no formal education and Seth did go to culinary school, but I didn't, I started in the dish pit and just did my thing,” Hillis said. “I studied, like, literally just bought several thousands of dollars worth of books and I was like, ‘OK, well, I'm just gonna read these, I'm gonna watch as much as I can. I'm gonna learn from everybody.' I would change restaurants every two years or so, to make sure I learned from different people. So I had a wide and diverse view on things.” That drive to learn led Hillis to some pretty unique cooking situations, including running a kitchen along the Grand Canyon. “I had this little cabin (near the kitchen) and I had to like check the windows before I left in the morning — because I left at like dawn to go to the kitchen — I had to check that there were no deer outside because they will kill you,” he said. Now that was a really fun experience.” On the latest episode of Florida Foodie, Hillis nerds out about noodles. He also talks about his approach to creating new dishes and how he and his partner are expanding their business. Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children's book, “Norman the Watchful Gnome.” Learn more about your ad choices. Visit megaphone.fm/adchoices

I got to spend a lunch break with Eliot Hillis, the Culinary director/co-owner of Red Panda Noodle - a pop-up noodle concept the latest brainchild of Eliot and Seth Parker, where they along with Jen Silva believe handmade and pulled Noodles make life better by serving up noodle dishes from around the world. I spoke to Eliot about how they came up with the concept of Red Panda Noodle, where the name came from; how he got into the culinary world; I asked him for culinary advice/tips on making sandwiches and even cooking up noodles. We talked about his love of Noodles and how this was something over 6 years in the making in various iterations and their love for Central Florida and what they'd love to leave as a culinary legacy- as well as spoke about what advice he'd give people starting out. Lunch with Biggie is a podcast about small business and creatives sharing their stories and inspiring you to pursue your passion, with some sandwich talk on the side. Created, edited, and produced in Orlando, FL by Biggie- the owner of the sandwich-themed clothing brand- Deli Fresh Threads. Red Panda Noodle Social: Red Panda Noodle IG: https://www.instagram.com/redpandanoodlebar/ Red Panda Noodle Jr IG: https://www.instagram.com/redpandanoodle/ Eliot Hillis IG: https://www.instagram.com/saltforge/ Biggie's Social: Deli Fresh Thread's Instagram- https://www.instagram.com/delifreshthreads/ Podcast's Instagram- https://www.instagram.com/lunchwithbiggie/ Podcast's Facebook Group- https://www.facebook.com/groups/lunchwithbiggie Podcast's twitter- https://twitter.com/LunchwithBiggie Deli Fresh Threads- https://DeliFreshThreads.com --- Send in a voice message: https://anchor.fm/lunchwithbiggie/message

In episode 3 of Ruin The Classics with Chris and Eliot, Chris Crespo and Eliot Hillis each bring five of their favorite one hit wonders, and they talk about the fleeting fame of these acts, the majesty of their music, and Eliot questions Chris' age. Cheers!

In episode 2 of Ruin The Classics with Chris and Eliot, Chris Crespo and Eliot Hillis talk about one of their favorite bands, The Dillinger Escape Plan. They talk about the band's history from formation to dissolution, they talk about each album, their live performances, and side projects, and end the episode with the very difficult task of ranking the albums.

In episode 1 of Ruin The Classics with Chris and Eliot, hosts Chris Crespo and Eliot Hillis introduce the concept of the show, and then perhaps in ill-advised fashion jumped right in to the massive genre that has become known as djent. But what makes it djent? And who is the greatest guitarist alive right now? What is the most expensive guitar Chris and Eliot have ever held? Listen to this debut episode to find out if Chris and Eliot even figure out what djent exactly is, and also never forget Pantera's early days as a hair metal band. R.I.P. Diamond Darrell Page.

In this epic crossover event episode with Eliot Hillis from Off Cuts, the topic of slower and softer music gets broached while also discussing playing video games, art released posthumously, the inspiration for “Love in an Elevator,” Anthony Bourdain, and Eliot tells Chris a fun story from his last stint in jail! Support the show...

In this bonus episode of Cinema Crespodiso, Chris Crespo is joined by Eliot Hillis, host of the culinary podcast Off Cuts, to talk not about food nor about movies but instead all things music – specifically heavy metal music….even more specifically, djent-metal and whatever else that entails. But also talk of other stuff as well....

Time for a djent vent! It's a crossover episode! Chris Crespo from Cinema Crespodiso joins Eliot Hillis to talk about polyrhythmic drumming, syncopated guitar riffs, the merits of Mudvayne, the true popularity of Run the Jewels, the real meaning of Green Day;s Dookie, and more! 

There is nothing better than a clip show. The varying audio levels. The seemingly random clips that are tied together with a thinly veiled narrative. …

Thanksgiving in 2020 is anything but normal, so it makes sense that the turkey day episode of this show would also be a little off-center. …

On this episode, Holly talks with chef Eliot Hillis, chef and co-owner of Orlando Meats, an artisan butcher shop and nose-to-tail cafe in Orlando's Ivanhoe District.  They talk about creativity in the kitchen, nose-to-tail eating, cooking with offal and the art of charcuterie. They also recap some food trends from 2019 and what they hope to see take flight in 2020. Subscribe for more conversations with today's culinary tastemakers! 

Eliot Hillis invites Holly Kapherr from The Culinati Podcast to join him, Nick Georgoudiou from To A Certain Degree, and substitute producer Chris Crespo on picking the Best Cuts of the Central Florida/Orlando food scene in 2019. Where is the best pizza? Who has the best tacos? What is New American cuisine? Can you defend your ramen choice? Chuan Lu or Cheng Du? Why doesn't Eliot know about the places Chris brings up? Is college radio more prestigious than podcasting? Listen to this episode to get answers to most of these questions. This episode brought to you by Steinberg & Feldstein, Naughty Advocates.

"'Twas The End of All Retail" by Eliot Hillis.

Being vulnerable. In your everyday life. As an artist. With the people you care about most or strangers you just met on the phone. How are you vulnerable? That's the topic for this episode of Odd Numbers, and there's no better guest than Eliot Hillis to discuss it. It's surprisingly emotional but not for the reasons you may expect, which is sometimes the best kind of emotional.

Quain's passion for local podcasts finally makes its mark on WAY as he brings chef & podcaster Eliot Hillis (Off Cuts Podcast, Orlando Meats) on the mic. The two get into some beers of course, but they discuss Orlando food, his podcast, where to bring a nuisance lamb, & welcome Eliot's food to our beer fest, Centermost Point. Quain has ALWAYS loved his food, his food knowledge, & his food podcast...and the two voices paired up perfectly. 

On the second episode of To an Abridged Degree, take a listen to some very different paths coming out of high school. Italy, internships, and other i words galore. Guests are Lee Perry, Jesse James Allen, Ashley Renée, and Eliot Hillis.

Eliot Hillis, is the Culinary director/owner of one of our very favorite places to eat and buy meat in Florida, Orlando Meats. Since we recorded this episode he’s also jumped into the podcast world with his show Off Cuts. Never short on words or shy to eat a good meal, Eliot was the perfect person to have dinner with. Check out the links: https://www.instagram.com/saltforge/ https://orlandomeats.com https://www.instagram.com/orlandomeats/ https://www.facebook.com/orlandomeats http://pftmedia.com/category/pft-radio-network/off-cuts/

What’s good with ya world?!  Tha Trap House is back, and prepare to have your tastebuds sparked up after this one!  I welcome tha homie, Eliot Hillis, part owner/culinary director at Orlando Meats.  We discuss his two feet tattoos he had done right before we began, his love for grindcore, cheeto dust seared meats, & being featured … Continue reading "STH Show #248 – Eliot Hillis"

One of the most delicious episodes ever for To a Certain Degree. That's because the culinary director and co-owner of Orlando Meats, Eliot Hillis, is the guest. Under his direction, Orlando Meats has a philosophy of using every possible bit of the animal. Just like this podcast!

ELIOT HILLIS from our new sponsor ORLANDO MEATS & from EPISODE 61 returns in grand form. just like last time, there is no shortage of random but interesting conversation. topics include but are in no way limited to: kitchen heat & taint rash getting shot going to jail & learning to sleep anywhere drugs, booze & cultural norms old […]

meeting ELIOT HILLIS was a happy accident. not only did we like him immediately but he also happens to be the sous chef at one of our all time favorite restaurants, THE SMILING BISON. having him on the podcast was a no-brainer. he's funny, smart, easy to get along with & he has great stories. […]