Podcasts about empire state south

This episode features Sommelier and Wine Director, Steven Grubbs, who currently manages four wine programs in Georgia. His longest role is with Five and Ten in Athens, where he got his start in the industry, to the newest now being Commune, a listening room and wine bar in Avondale estates which conveniently combines his love for wine and music as he is also a musician. You'll hear about his approach to this wine list, which is a little different than programs he has designed in the past for several reasons, and you'll also hear a bit about his previous experience opening Empire State South here in Atlanta, which was a hub of the wine community for many years. He talks about how ESS served as an incubator of sorts for so many talented people who continued on to have successful careers in food and beverage. Steven has a wealth of knowledge about the evolultion of the wine industry here in the Southeast, and he shares some interesting perspectives on the changes in Georgia's supply chain over the years. We also analyze how he continues to find joy in multiple passions, from wine to music to making furniture, and he also offers some insight for how to navigate the current wine market. You can find him @risingtidesdrinkingservices on Instagram to learn more about his work, and you can check out @commune_atl for his newest wine program. Recorded May 21, 2024 ------------------------------------------- This episode is generously sponsored by Diane Carpenter and Ross Knoll Vineyard:⁠⁠ ⁠⁠https://www.dianecarpenter.org/wines⁠⁠⁠⁠ - available for shipping to 11 states --- Support this podcast: https://podcasters.spotify.com/pod/show/acorkintheroad/support

This episode features Adam Venable, a Sales Consultant for Winebow based in Atlanta, GA. His family is from Columbus, GA, and he got into wine through working in restaurants (Houston's, Two Urban Licks, Empire State South, The Spence) starting around 18 years old, with help from his father who had an interest and small collection of wines. We discuss the value of sales incentives while working in these types of roles, and you'll hear about several trips that he's been able to take based on his sales success in both restaurants and now in distribution. He mentions that visiting wineries for the first time and even working a harvest out in Napa Valley in 2011 only made him want to learn more about the industry - the realization that it involves a lot of hard work definitely didn't scare him away from pursuing this career in wine. This is the first podcast episode, though, where there is a major *plot twist* because throughout the whole time that Adam has been developing his passion for wine, he's also been writing and releasing his own music and touring across the country and working with some pretty high profile mentors, like Chuck D from Public Enemy. He even got to perform at Red Rocks in Colorado opening for Wu-Tang Clan and Big Boi from OutKast the same week he was onboarded at Winebow. He says that his goals for the future are to continue to merge his loves of wine and music, and he may even be performing in Seattle at a national Winebow event later in the summer of 2024. We make some serious podcast history with a live performance of his song about Barolo at the end of the episode. You can follow @mcobeah on Instagram to follow his wine and music adventures. Recorded February 24, 2024 --- Support this podcast: https://podcasters.spotify.com/pod/show/acorkintheroad/support

Parnass Savang is a first-generation Thai American who grew up in his parents' Thai restaurant in the Atlanta suburb of Lawrenceville. A Culinary Institute of America graduate, he came back to Atlanta to cook in some of the best kitchens in the city, including Kimball House, Staplehouse, and the now shuttered Empire State South. When he and fellow chef Rod Lassiter teamed up with dreams of a Thai restaurant, they tested menu items, built capital and a following by becoming one of the most exciting pop-ups in the city. In 2018 when they were still operating as that pop-up, Parnass was nominated as a James Beard Foundation Rising Star Chef, and Bon Appetit named Talat Market one of the best 50 eateries in America. The two launched a Kickstarter campaign, raised capital, and what resulted is the brick-and-mortar coming to life of a comfortable and vibrant neighborhood restaurant that melds Thai technique and local Georgia ingredients. Last year, the restaurant was awarded the Georgia Organics Farmer Champion, and Eater Atlanta named it one of the “22 Restaurants we keep returning to.” Talat Market is located in the Summerhill neighborhood of Atlanta, which is adjacent to Grant Park, a location I erroneously reference as their home neighborhood in this interview.

You know how some childhood foods become taste touchstones that live in a memory? Well, for brothers Nick and Peter Dale of Athens, GA, that taste was Ecuadorian chocolate. When they went to visit their mom's family there on vacations and holidays, there was just something special about that chocolate, something they could never quite taste outside of the country. And for a future chef like Peter Dale, that was the fuel for a creative journey. See in 2012, Peter was named The People's Best New Chef of the Southeast by Food & Wine Magazine, as well as a Rising Star Chef. He helped Hugh Acheson, who he worked with at Five & Ten, open Empire State South in Atlanta, and since then, Peter has become an Athens chef powerhouse, with The National, Seabear Oyster Bar, and Maepole. In the middle of all that restaurant work, in 2014, he and his brother Nick created Condor Chocolates, which imports Ecuadorian chocolate, then produces and sells bean-to-bar chocolate bars, truffles, sipping chocolate, gelato and a variety of confections. It's their homage to the birthplace of their mother, a testament to the sense of adventure that brought their Dad to her, and a celebration of that taste of Ecuador, home of some of the finest cacao in the world.

Introduction: Welcome to Five & Thrive: a weekly podcast highlighting the Southeast's most interesting news, entrepreneurs, and information of the week, all under 5 minutes.  My name is Jon Birdsong and I'm with Atlanta Ventures.  Product Release of the Week: Who doesn't love a good product release and this week, after much anticipated industry coverage, Greenzie has pushed a major update to their software. Quick reminder about Greenzie, they are a software company that makes commercial lawn mowers autonomous. They have partnered with manufacturers including Wright Manufacturing and Bobcat to build the mowers with a few more bells and whistles so they can be activated into autonomous mowers. Landscapers love them, especially landscapers who mow big, wide open fields. This week, Greenzie launched a major update to their software including: Job saving and reloading: Map an area once and mow all season with the press of a button on an easy-to-use interface with no app download required. So now a lawn maintenance company can mow the perimeter of a property once and it's saved in the database so you don't have to mow the perimeter again. Before, you had to mow the perimeter each time. Not any more. Another major feature is job continuation. If your mower or job was interrupted now you can pick up where you left off with ease. Before it would start over from the beginning. These are huge workflow updates along with several other enhancements! Congrats to the Greenzie engineering team on delivering to the market.    Quiet Giant of the Week: This company just moved their HQ to 999 Peachtree Street which is 10th and Peachtree, right where Empire State South used to be. The name of the company is called FIXD Automotive. They have approximately 40 employees led by CEO, John Gattusso. Fixd is a hardware and software company that offers drivers the tools and resources that produce money saved and peace-of-mind over the life of their car. Their FIXD Sensor, which works with any gas-powered car since 1996 relays car problems from the vehicle to the FIXD App via Bluetooth. With the FIXD sensor, now you can translate 7000+ engine codes into plain English on your smartphone, see how severe your issue is, access detailed repair guides and how-to videos, monitor the health of multiple vehicles, and receive automated maintenance alerts. FIXD started out of Create-X and has been a Quiet Giant, growing steadily and quietly for years.  Question of the Week: We've been getting asked a bunch recently, what is Atlanta Ventures take on Artificial Intelligence? There is no question AI is a transformative evolution in technology. There will be several jobs and roles augmented and alleviated. From a pure consumer perspective, we are users of ChatGPT and Dall-E2 and explore those applications often. When it comes to pure investment in the space, it all depends on how AI is being applied. For example, last week, we invested in AdPipe out of Athens, Ga. They are Motion-First marketing platform that goes and finds specific types of clips in your video library, clips them into 2 second gifs, makes it easy to add overlays and copy, and then packages them up so marketers and sales reps now have a motion-first, customized piece of content. The engineering team is leveraging AI to find those specific clips. For example, one of their most well-known clients is Caterpillar. AdPipe now uses AI to find “videos of tractors” in Caterpillar's video library and within 30 seconds, AI has gone in and found dozens of videos from years of investment and delivered it to the AdPipe platform. Before AI, someone manually would have to go into the Caterpillar library, watch a lot of video for a few seconds to find tractor clips, clip it, and then upload it to AdPipe. Not anymore. One other point around narrative and storytelling on the fundraising side to highlight with AdPipe; they didn't brand themselves as a Generative-AI marketing platform when we first engaged with them. They were already solving a very real problem in the market with dozens of industrial customers. Instead, they are using AI to improve a specific use case and workflow. If we met a company that had no customers, limited product or revenue, and they positioned their product as an Generative-AI marketing platform, this is when our spidey senses would have heighted and immediately questioned if this was a spin on a piece of innovative technology looking for a problem to solve. All said and done, when it comes to AI, make sure the problem being solved is a real pain point and apply it smartly – a good example is the AdPipe product.  Annnnd that is five minutes! Links discussed: 

What is Southern food? And how does that differ from asking the question, What is cooking in the South? Those are just the sort of questions I try to answer through each episode of The Southern Fork, so it's fitting to begin this, our eighth season together, with a conversation with Chris “Chino” Hathcock of Husk Savannah in Savannah, GA. He's been working to define his style for four years under a mantle of an iconic Southern restaurant brand -- Husk-- interpreting Southern ingredients through his own personal lens, all while focusing on sourcing locally. That's what cooking in the South means to him, and he's built that point of view through working in some of the best kitchens in the region, including Empire State South and Staplehouse in Atlanta and Two Boroughs Larder in Charleston. Chino was recognized in 2016 as a Forbes 30 under 30 recipient, and was named a semifinalist for 2014 and 2015 Eater Young Gun, but as he has grown creatively, he's still fascinated with the process of cooking and interested as to where it's going to lead him next.

This episode features Vas Sanchez, an actor, comedian, and wine sales rep based in Atlanta, GA. He is a 5-year veteran representing the Sour Grapes Wine portfolio, but he also has experience working in service at Empire State South and working in wine retail. Bringing his love for flavor and his chef skills to food pairing in the wine world, Vas has taken his passion for wine and made it his everyday hustle while also pursuing his love for acting and comedy. We talk about his wine philosophy at the end of the episode, and it left me feeling deeply inspired to think about the various ways in which wine continues to metaphorically reflect my own values and principles. We share a joy for hosting bottleshares with fellow wine professionals, and you will hear about his ultimate dream job for the future. You can follow @the_vas_sanchez_ on Instagram for updates about his shows and performances. Recorded October 25, 2022 --- Support this podcast: https://anchor.fm/acorkintheroad/support

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray chats with Comune's new executive chef Matt Harper about growing up in Arkansas, how he got started cooking during high school at Sonic, spending time on his grandfather's rice farm as a teenager, changing his career path from journalism to culinary arts, moving to Atlanta for culinary school, starting on the line at Empire State South, moving to Philadelphia, how he got into the kitchen at Zahav, learning new spices and a style of the cuisine, launching his own supper club to find his culinary voice, getting his first executive chef job at Kensington Quarters, his time in Baltimore at the start of the pandemic, how he landed in Columbus Ohio, his time working at Front Axel Farm, how the opportunity with Comune happened, new ideas for the menu, how his experience in Columbus has been so far, future plans, answers the question left behind by chef Jorge Guzman of Sueno, and more before taking on the “burning grill” questions! For more on chef Matt Harper and Comune, visit spoonmob.com/mattharper and follow him on Instagram @matthewerikharper & @comune_restaurant. Visit comune-restaurant.com for menu details, reservations & online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

Who’s ready for some ice cream? After a resume build that reads like a “best restaurants in the South” list incl. Cakes & Ale in Atlanta, Empire State South also in Atlanta, Rhubarb in Asheville, and Butcher & Bee in Charleston, Chef Cynthia Wong left the pressures of a restaurant kitchen to hit the streets on her own in a food truck she calls Life Raft Treats, making and serving grown up novelty ice creams and pint flavors. Sweets are Cynthia’s artistic medium, and her current crayon box of ice cream perfection garnered her a sixth James Beard nomination for Outstanding Pastry Chef from the inside of this tiny truck. Her combo of talent and sense of humor is all wrapped up in the cool treats she sometimes calls “weaponized mouth joy,” so here’s a bite of joy for your beginning of summer.  

Starting today, on this special addition of Opening Soon, which we will be optimistically dubbing hereafter RE-Opening soon, we are talking to chefs and restaurateurs impacted by the Coronavirus Crisis. We hope to get some advice, share some of the pain and find hope for the future.Its heartbreaking to see the very establishments that nourish our bellies and souls and serve as the heart of our communities on the front lines of this crisis. The economic impact is devastating. There are over 15.6 billion people employed in the industry talking home over $300B in wages each year. In this episode: Matt Accarrino of SPQR, Hugh Acheson of The National, Empire State South, Spiller Park Coffee and Seed Life Skills, and Brittany Anderson of Metzger Bar & Butchery.Opening Soon is powered by Simplecast.

Welcome to Dinner Tonight Atlanta! You still can't decide where to go out to dinner? Listen to me, I won't steer you wrong. I’ll take you neighborhood by neighborhood, week by week through the restaurants of Atlanta. I'll decide where you're going to dinner tonight. And you go eat. This week we’re going to Midtown! Thursday night you're going to Empire State South at 999 Peachtree St. They create modern, hip, Southern dishes featuring regional ingredients. They are a community restaurant and they are known for their special Farm Egg dish. They have a bocce ball court and and an extensive coffee bar. This is Susan Cooper and I just decided where you’re going to dinner tonight. www.DinnerTonightAtlanta.com   Listen on: Apple podcasts - https://podcasts.apple.com/us/podcast/dinner-tonight-atlanta/id1490788752 Spotify - https://open.spotify.com/show/4BOmFTjCgvsZDKocSqSfIw Stitcher - https://www.stitcher.com/podcast/susan-cooper/dinner-tonight-atlanta Follow me on: Twitter - @AtlantaDinner Facebook - Dinner Tonight Atlanta Instagram - DinnerTonightAtlanta   What’s your favorite Atlanta Restaurant? Tell me about it here: https://forms.gle/JZVPnR6AheE7Lw9R6  

North Carolina chef Sam Jones stops by Empire State South to talk about his new book 'Whole Hog BBQ' and how much different writing about barbecue is than cooking it. Learn more about your ad choices. Visit megaphone.fm/adchoices

House talks with The Ringer's own Danny Chau about his Popeye's Super Bowl spread and his Szechuan-style lunar new year meal (1:55). Then he talks to celebrity chef Hugh Acheson about how he made his way from Ottawa to Georgia and opening the restaurants Five & Ten, The National, and Empire State South; his brand-new podcast 'Hugh Acheson Stirs the Pot'; an incredible living curriculum called Seed Life Skills; and more (24:30). SeedLifeSkills.org

What does fake news have to do with the Farm Bill? Former U.S. Department of Agriculture Under Secretary for Food, Nutrition and Consumer Sciences Kevin Concannon and award-winning chef and cookbook author Hugh Acheson talk with host Billy Shore about the importance of public service, nutrition and basic cooking skills, and the recently passed Farm Bill. “I’m as pleased with the Farm Bill for what is not in it - some of these ‘poison pills’ so to speak - that really intended to just harm people,” says Concannon. Acheson connects the fights around important Farm Bill components like SNAP (food stamps) – on which 40M Americans depend, half of them children - to a larger trend in our society. “We no longer believe that the best natural resource we have is the next generation. These kids all deserve an equal chance within the most prosperous nation on earth,” he insists. In his hometown of Athens, Georgia, Acheson developed a home economics program called Seed Life Skills to teach middle schoolers the basics of preparing healthy meals. “I think my duty in this life is to strip away the pretension about food and make people realize that we can all feed ourselves, we can feed those around us,” he says. As Under Secretary, Concannon visited one of the middle schools where the kids were growing, preparing and feeding meals to senior citizens in the community. “They had inculcated the knowledge and the values in these middle school kids and they were really committed. It was just wonderful to see it,” he observes. Listen to these two guests set the record straight about the lasting, positive impact of social programs that focus on our greatest natural resource - our children.

Chef/restaurateur Hugh Acheson operates a string of popular restaurants in Georgia, including Empire State South, The Florence, and The National. In addition to publishing two cookbooks, Acheson is a frequent judge on Top Chef. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hugh Acheson is the author of the James Beard Foundation Award-Winning Cookbook "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen," "Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks," and his new book, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruits." He is a chef/partner of the Athens, Georgia, restaurants, 5 & 10, The National, also. the Atlanta restaurant, Empire State South, and The Florence in Savannah. He is a James Beard award winner for "Best Chef Southeast," and was named a "Best New Chef" by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.*One live listener will be the recipient of a FREE copy of his newly-released cookbook, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruit."@hughacheson (Twitter)http://hughacheson.com/

Hugh Acheson is the author of the James Beard Foundation Award-Winning Cookbook "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen," "Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks," and his new book, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruits." He is a chef/partner of the Athens, Georgia, restaurants, 5 & 10, The National, also. the Atlanta restaurant, Empire State South, and The Florence in Savannah. He is a James Beard award winner for "Best Chef Southeast," and was named a "Best New Chef" by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.*One live listener will be the recipient of a FREE copy of his newly-released cookbook, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruit."@hughacheson (Twitter)http://hughacheson.com/

Hugh Acheson is a Canadian-born and Georgia-local chef and restaurateur. He owns four restaurants in Georgia – Five & Ten and The National in Athens, GA, Empire State South in Atlanta, GA and The Florence in Savannah, GA. On top of that, he is known for his Southern-style cookbook, “A New Turn in the South,” and for being a judge on Top Chef. Acheson tells me the story of how he fell in love with food, his Southern food preferences and pointers, as well as his challenges on competitive cooking shows. Plus, find out how he made such a vast amount of contestants cry. Please subscribe to the new homes of The Alton Browncast on: iTunes Stitcher Radio RSS Feed The post Hugh Acheson: The Alton Browncast #5 appeared first on ALTON BROWN.

On today's THE FOOD SEEN, Hugh Acheson chef/owner of Five & Ten, The National, and Empire State South, in Atlanta and Athens, Georgia, takes A New Turn in the South (his cookbook) on the road, preaching the gospel of the South … and his Ottawa upbringing. This program was sponsored by S. Wallace Edwards & Sons. “First and foremost, I cook for a community and that community is rich and poor. I want to appeal to all of those people. I want everybody to have an excuse at least once a year to come to the restaurant. If I was to isolate it and decide to [source everything locally], it would probably be more expensive food.” –chef Hugh Acheson on The Food Seen