Podcasts about empire diner

Meg recalls the reign, the reveal, and the rebound of Vanessa Williams, Miss America 1984. Jessica revisits and breaks down the teen culture of coffee shops and diners.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

The Secrets of Motivation Part 1 Show Notes In this episode of the Motor City Hypnotist Podcast we will talk about the Secrets of Motivation. Have you ever struggled starting something or keeping consistent with things that you know are good for you? If so, this episode is for you And I’m also going to be giving listeners a FREE HYPNOSIS GUIDE! Stay tuned! INTRODUCTION What is up people? The Motor City Hypnotist Podcast is here in the Podcast Detroit Northville Studios. Thank you for joining me on this episode of the Motor City Hypnotist Podcast. I am David Wright and with me is my producer Matt Fox. FIND ME: My Website: https://motorcityhypnotist.com/podcast My social media links: Facebook: https://www.facebook.com/motorcityhypnotist/ YouTube: https://www.youtube.com/channel/UCCjjLNcNvSYzfeX0uHqe3gA Twitter: https://twitter.com/motorcityhypno Instagram: motorcityhypno If you would like to contribute financially to the show, you can find me on Patreon: https://www.patreon.com/motorcityhypno?fan_landing=true FREE HYPNOSIS GUIDE https://detroithypnotist.convertri.com/podcast-free-hypnosis-guide Please also subscribe to the show and leave a review. Please also join me each week as I co-host the Psyched by MG podcast. (Stay with me as later in the podcast, I’ll be giving away a free gift to all listeners!) This episode of the Motor City Hypnotist Podcast is brought to you by Banner Season. Online marketing is saturated and people rarely open their emails. Are you in sales or does your business market to customers? How do you connect with family, friends, and clients? Banner Season takes your marketing into the “real world” by delivering kindness and thoughtfulness directly to your client’s physically. Imagine the excitement of your family, friends and customers as they receive personalized cards and gifts in their mailboxes. Go to bannerseason.com/fantastic and begin today to express kindness and make connections with others. https://bannerseason.com/FANTASTIC WINNER OF THE WEEK; Anonymous Again!! Brooklawn, NJ Lisa Mullin has been a waitress at the Empire Diner in Brooklawn NJ for the last four years. She was laid off from March until June due to the Covid pandemic. Just as she was going back to work in June, her car broke down. She was using Uber to get to and from work every day. A local couple who were regular customers at the Empire Diner gave Lisa their 2006 Nissan Ultima as a tip for their meal. TOPIC INTRODUCTION What is Motivation? Scientists describe motivation as the overall willingness to do something. It is the compilation of emotional and cognitive forces that compels you to take some action. So what specifically is motivation? Here is a quote by the author Steven Pressfield from his novel, The War of Art, which sums up in a nutshell motivation and procrastination. "At some point, the pain of not doing it becomes greater than the pain of doing it.” College…waiting until the last minute and pulling an all nighter for an exam or project? This is the essence of motivation. Every choice has a cost, but it is easier to overcome the inconvenience of action when we are motivated than the distress of staying the same. We cross a mental threshold— typically after procrastination and in the face of an urgent deadline— and it becomes more painful not to do the task than to actually do it. Now for the critical issue: what can we do to increase the likelihood that we will break this mental barrier and feel compelled on a regular basis? One of the most shocking things about motivation is that it often comes after a new behavior starts, not before Author James Clear puts it this way “I like to refer to this effect as the Physics of Productivity because this is basically Newton's First Law applied to habit formation: objects in motion tend to remain in motion. Once you begin a task, it is easier and faster to keep moving it forward.” Nearly all the resistance with a task will be at the start.

EPISODE 271 The classic diner is as American as the apple pie it serves, but the New York diner is a special experience all its own, an essential facet of everyday life in the big city. They range in all shapes and sizes -- from the epic, stand-alone Empire Diner to tiny luncheonettes and lunch counters, serving up fried eggs and corned beef. In this episode, the Bowery Boys trace the history of the New York diner experience, a history of having lunch in an ever-changing metropolis. There were no New York restaurants per se before Delmonico's in 1827, although workers on-the-go frequented oyster saloons and bought from street vendors and markets. Cellar establishments like Buttercake Dick's served rudimentary sustenance, and men often ate food provided by bars. But once women entered the public sphere -- as workers and shoppers -- eating houses had to evolve to accommodate them. And thus was born the luncheonette, mini-lunch spaces in drug stores and candy shops. Soon prefabricated structures known as diners -- many made in New Jersey -- moved into vacant lots, streamlining the cheap eating experience. Cafeterias appealed to New Yorkers looking for cleanliness, and those looking for an inexpensive, solitary meal turned to one unusual restaurant -- the automat. Horn & Hardarts' innovative eateries -- requiring a handful of nickels -- were regular features on the New York City streetscape.  How did all these different types of eating experiences culminate in the modern New York diner-counter experience? For that, you can thank the Greeks. Support the show.

There are some businesses that are integral in the fabric and story of a community. Think about the town you live in.  If someone asks, "What are some things I HAVE to do when I visit?" you immediately think of them.  Maybe the dive bar in that back alley, an ice cream shop that has handmade old-fashioned vanilla but you have to specifically ask for it, a barber shop that only does high fades, a music venue where every good band played before they got famous.  "But where should I eat when I go there?" A good restaurant or two or five aren’t just threads in the fabric of a town, they’re a whole cross section.  Until your town has the perfect place to eat, it’s just plain not a town yet. Our guest today is the owner of one such eatery.  Anyone who knows anything about Bloomington, Indiana is going to insist that you eat at his place at least once while you’re here.  In the 1970’s, you would stumble into the Uptown Café after a long night listening to music at the Bluebird.  You’d order gumbo or jambalaya to soaked up all the booze.  But now, 40 years later, Michael Cassady has refined the dining experience. His place seats 250 people instead of 30.  Breakfast, lunch, and dinner are served and the place closes at 10.  Michael sees his restaurant as a kind of urban work of art and anyone who’s spent a moment inside couldn’t agree more.  On today’s show, Michael shares the story of The Uptown Café. We’re glad you joined us! Here are some highlights: What childhood memories led Michael to starting­­­­­­­­ The Uptown?  Michael grow up in Fort Wayne, Indiana and used to watch Justin Wilson talk about Louisiana cooking on PBS.  He’s loved the big flavors of the Big Easy ever since. Michael moved to Bloomington in the 1960’s to study political science.  The whole time he was in school, he was cooking.  He spent time at The Office Lounge, The TOA, The New Age Deli, The Vienna Doghouse, The Gables, and lots of other places. He finally decided to buy his own placer and start a diner.  He modeled it after The Empire Diner in New York City and fashioned the cooking style after Paul Prudhomme. What’s evolved since you started the Uptown?  When Michael started, there really wasn’t a whole lot as far as good cuisine.  Even yogurt was seen as a left wing food.  American food has come a long way since then. Where do you go when you want to get some food out?  It’s not something Michael does a lot.  He lives in the county and generally doesn’t want to go out once he gets home. When he does go out, he generally goes to places where he loves the chef like C3, Feast, Finchs, & NOCO.  His buddy owns Mother Bears Pizza so that’s on his list too. What advice do you have for people who want to open a restaurant? Keep it simple. Hire smart. Always have a group of trusted advisors. What does The Uptown look like in 5 years? Michael is 68 years old and he know that The Uptown will need new leadership soon.  He’s hoping he can hand the operations down to one of his sons or create another plan that keeps it in the family.   Special thanks to Michael Cassady for taking the time to share the Uptown story with us. The show was produced and edited by me Jeremy Goodrich. The music is by my high school buddy Mark VInten.  In high school, we played a lot of soccer together.  I was the goalie and he was the sweeper.  For anyone who understands that relationship, it makes total sense why we’re still friends 25 years later. If you enjoyed this podcast, there’s a couple of things we need you to do right now.  First subscribe to Scratch Entrepreneur on itunes, Stitcher, Google Play or wherever you listen to podcasts so you can hear future episodes as soon as we release them.  While you’re there, please give the show a review.  We’d love to know what you liked, what you didn’t, and what you want to hear next. Until the next time, We truly appreciate you listening.   Mentioned in the episode: Justin Walker The Office Lounge The Tao The New Age Deli The Vienna Doghouse The Gables Commanders Palace in New Orleans The Empire Diner Paul Prudhomme C3 Finches Feast Mother Bears Pizza

On today's episode of All in the Industry, host Shari Bayer is joined by chef John DeLucie, the owner of two NYC restaurants - Empire Diner, a classic NYC diner which he took over and revamped in April 2017, and Bedford & Co. at The Renwick Hotel. John is the founding chef and partner of The Waverly Inn, as well as The Lion, Crown, and Bill's Food & Drink, all in NYC. After working a desk job for 20 years, John attended culinary school and started a career as a chef. Now 20 years in the restaurant business, he's continued his passion to revive iconic NYC spaces with delicious food. Shari also tips off the show with her PR tip, features a Speed Round game, Industry News discussion, Solo Dining experience, and The Final Question, which ties the series together. Follow us @allindustry. All in the Industry is powered by Simplecast

Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture. She has published widely on literature, culture, art, and cuisine and has organized several exhibitions, including Feeding Desire: Design and the Tools of the Table, 1500-2005, at the Cooper­-Hewitt, National Design Museum. She is also the author of A Taste of Russia, The Georgian Feast, The Winter Vegetarian, and Baking Boot Camp at the CIA. Darra’s new book, Fire + Ice: Classic Nordic Cooking, was just released by Ten Speed Press. Who doesn’t love Chef Amanda Freitag? Whether she’s gently judging the contestants on the wildly popular Chopped or cooking up a storm, she’s become one of America’s most popular culinary personalities. She worked as executive chef at Gusto and The Harrison before opening her first restaurant, the Empire Diner, housed in the classic diner space near the High Line, in October 2013. A graduate of the Culinary Institute of America, Amanda has worked under Jean-Georges, Vongerichten at Vong, Diane Forley at Verbena, Alain Passard at Paris’ famed restaurant Arpege, and Tom Valenti at Cesca. Her latest book The Chef Next Door goes on sale Sept 29th. This program was brought to you by American Express OPEN. var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/amanda-freitag-darra-goldstein/screen-shot-2015-09-24-at-1-05-44-pm/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/09/Screen-Shot-2015-09-24-at-1.05.44-PM.png","title":"Screen Shot 2015-09-24 at 1.05.44 PM","0":"http://heritageradionetwork.org/wp-content/uploads/2015/09/Screen-Shot-2015-09-24-at-1.05.44-PM.png","1":640,"2":791,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/amanda-freitag-darra-goldstein/screen-shot-2015-09-24-at-1-05-10-pm/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/09/Screen-Shot-2015-09-24-at-1.05.10-PM.png","title":"Screen Shot 2015-09-24 at 1.05.10 PM","0":"http://heritageradionetwork.org/wp-content/uploads/2015/09/Screen-Shot-2015-09-24-at-1.05.10-PM.png","1":598,"2":904,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/amanda-freitag-darra-goldstein/the-chef-next-door/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/09/The-Chef-Next-Door.jpg","title":"Radio Cherry Bombe","0":"http://heritageradionetwork.org/wp-content/uploads/2015/09/The-Chef-Next-Door-900x1125.jpg","1":640,"2":800,"3":true},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/amanda-freitag-darra-goldstein/amanda-freitag-ap1/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/09/Amanda-Freitag-ap1.jpg","title":"Amanda Freitag ap1","0":"http://heritageradionetwork.org/wp-content/uploads/2015/09/Amanda-Freitag-ap1-900x1349.jpg","1":640,"2":959,"3":true}]'); galleryArrays.push(array); document.write(""); > #### “You don’t have to be a Viking to eat Nordic!” [7:40] –Darra Goldstein on Radio Cherry Bombe “I don’t tire of it! Four chefs walk in that day and you never know what’s going to happen.” [25:45] “The idea is that I grew up in restaurants. I wasn’t hanging off my mother’s or grandmother’s apron strings. I grew up in the professional kitchen.” [33:40] –Amanda Freitag on Radio Cherry Bombe  

Law & Order star Linus Roache joins Robin Milling for lunch and conversation at Empire Diner in New York City. This is a pre-taped show so no calls please.