Podcasts about Fine dining

This episode of the Moms of the Lou podcast features Tara Gallina of Take Root Hospitality. She talks about her journey from South Florida to New York City, where she attended culinary school and worked for Blue Hill at Stone Barns. She met her husband, Michael, at Blue Hill and they moved back to St. Louis in 2015 and eventually opened Vicia in 2017. In 2019, they acquired Winslow's Table. Tara emphasizes the importance of community and family, balancing work and motherhood. Check out their Father's Day cookout at Vicia on June 21st!Tara Gallina is the co-owner and Chief Experience Officer of Take Root Hospitality, recognized as a hospitality-first leader in the St. Louis culinary community. She is dedicated to cultivating deep relationships with Midwest farmers, breeders, and fishers, translating their stories into thoughtful guest experiences at Vicia, Winslow's Table, and Bistro La Floraison. Tara oversees front-of-house standards and an education-driven service culture, elevating every detail from beverage programs to takeaway offerings while maintaining a core focus on integrity and sustainability. Her path began after leaving a career in HR to study at the International Culinary Center in New York City, followed by a formative F.A.R.M.S. apprenticeship at Blue Hill at Stone Barns. During her tenure there, she gained a grounding in sustainable agriculture and mastered various front-of-house roles, eventually rising to lead bartender and senior service captain. Today, working alongside Michael Gallina, she connects her teams to food sources and ensures the farming community is integrated into every facet of the guest experience.We hope you enjoyed this podcast episode! To learn more about Moms of the Lou you can go to stlouismom.com or follow us on Instagram and Facebook. You can listen to the podcast on Apple Podcast and Spotify. And don't forget to rate and review so more people can tune in! This episode was produced by St. Louis Mom. It was recorded and edited by STL Bucketlist Studios in St. Louis, Missouri. 

Entrepreneur and restaurateur Stephen Hutson put Catch 27 on the culinary map while consulting behind-the-scenes for 17 King and others. In this delicious download, he shares his recipe for success, and the challenges the food scene faces with JBJ Managing Editor Stuart Korfhage.

Episode 428: Feud Friday is here! The highly anticipated return of Jared to the feud ring comes with Tyler at his side. The guys show some love to Cristopher Sánchez for his historic 50 2/3-inning scoreless streak while also taking stock of a loaded NL Cy Young race. Only one player has both an MVP and Cy Young market on Kalshi, and his name is Shohei Ohtani. Dallas and Jay Hay marvel at the wonder of Ohtani's two-way play. Paul Skenes and Gerrit Cole both struggle in their recent outings, with Jay Hay getting to watch his Guardians smash three home runs against the Yankees in person. The crew reacts to MLB insider Jeff Passan's latest article on what to expect at the trade deadline, leading them to ask: What is the cost of acquiring star left-handed pitcher Tarik Skubal? Head into the baseball weekend the right way with Baseball Is Dead. 00:00:00 - Jared Is Prepared for Family Feud   00:04:15 - Fine Dining at the 99  00:11:08 - Cristopher Sanchez's Scoreless Streak Ends 00:30:25 - Please Enjoy Every Second of Shohei Ohtani 00:49:51 - Paul Skenes Struggles in Houston   00:56:20 - Gerrit Cole Crushed W/ Jay Hay In Attendance  01:04:47 - Jeff Passan Dips His Quill on The Trade Deadline   01:09:34 - Do You Have What It Takes To Trade For Tarik Skubal? 01:17:20 - Family Feud | Jared + Tyler  01:32:30 - Padres DFA Nick Castellanos   01:38:06 - Dallas' MLB Money  01:41:16 - Award-Winning Nugs  01:44:13 - Final Thoughts  Support the Fight Against ALS: http://Cubs.com/alsauction NEW BID MERCH IS HERE: https://www.baseballisdead.com Trade $20 get $20 on Kalshi - http://www.kalshi.com/r/BID Don't sleep on @ultrapouches. New customers get 15% Off with code BID at takeultra.com! #UltraPouches #Ad  Learn more about your ad choices. Visit megaphone.fm/adchoices

Mit dem Buoy startet Marvin Böhm derzeit eines der spannendsten kulinarischen Projekte Hamburgs. Der ehemalige Aqua-Souschef entwickelt hier seine eigene Handschrift: norddeutsch geprägtes Fine Dining, produktorientiert und gleichzeitig offen für moderne Techniken und internationale Einflüsse. Bevor Marvin Böhm für viele Jahre ins 3-Sterne Restaurant Aqua nach Wolfsburg wechselte, arbeitete er zwei Jahre in der Schwarzwaldstube der Traube Tonbach unter Harald Wohlfahrt. Im Aqua an der Seite von Sven Elverfeld prägten ihn anschließend vor allem Präzision, Produktverständnis und kreatives Arbeiten auf höchstem Niveau. Parallel dazu nahm er regelmäßig an internationalen Wettbewerben teil und kochte weltweit bei Events und Gastspielen. Nach seinem Abschied aus dem Aqua nutzte Marvin Böhm die Zeit bewusst für kurze, intensive Stationen und neue Perspektiven – unter anderem bei Jan Hartwig in München, Juan Amador in Wien, bei Goldies in Berlin sowie im Kaiserstuhl. Denn für ihn zählt am Ende vor allem eines: Geschmack – unabhängig davon, ob Fine Dining oder Streetfood. Im Gespräch geht es um norddeutsche Klassiker, wie Krabbensuppe mit Blutorange, Scholle, Erinnerungen an Wackelpudding mit Vanillesoße und darüber, warum man klassische Küche erst verstehen muss, bevor man sie modern interpretieren kann. Außerdem geht es um kreative Prozesse, Teamarbeit bei der Entwicklung neuer Gerichte und die Frage, wie überhaupt eine eigene kulinarische Stilistik entsteht. Natürlich reden wir auch über den Neustart des Buoy im ehemaligen Bianc: über die ersten Monate in Hamburg, den kreativen Freiraum, den Aufbau eines neuen Teams und die Herausforderung, ein Restaurantkonzept Schritt für Schritt weiterzuentwickeln – kulinarisch genauso wie atmosphärisch. Eine Folge über Geschmack, Kreativität, norddeutsche Identität und den Mut, nach vielen Jahren noch einmal ganz neu anzufangen. Moderiert und produziert von Boris Rogosch. Links zu dieser Episode: https://www.buoy.hamburg https://www.instagram.com/restaurant.buoy/ Werbung - Diese Episode wird unterstützt und präsentiert von: Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de PANGAEA Olivenöl – extra natives Olivenöl aus eigener Familienproduktion in Nordgriechenland. Das vielfach prämierte Olivenöl steht für maximale Qualität, Frische und Geschmack. www.pangaea-olivenoel.de In FOODTALKER-Folge #202 spricht Julia Lakirdakis-Stefanou über Qualität, Herkunft und Sensorik – und wir verkosten verschiedene Olivenöle vom Supermarktprodukt bis zum prämierten extra nativen Olivenöl.

Louisiana knows food. Whether it's a crawfish boil in your parrain's backyard or a night out at one of the longest running restaurants in the state – there is a character and whimsy associated with everything we do culinarily. New Orleans has truly set itself apart as a food destination and puts in some extra flare with the city's attention to detail and hospitality. This week, I talk to Katy Casbarian, whose family has owned Arnaud's in the historic French Quarter since the 1970's, but like many restaurants in the city and state, the history, tradition and level of fine dining began much earlier. We talk about food, hospitality and the state of fine dining in the city and state.

This week on the pod, Joey kicks things off with an unexpected update on the Tiny Teddy saga after they caused plenty of discussion a few weeks back.Junior then shares a grocery store “Rain Check” hack that somehow none of us had ever heard of before and Joey takes us through a fine dining experience that saw him receive some special treatment. Junior crowns this week's Everyday Hero to an athlete who honoured a young fella doing it tough and we wrap things up with a huge guest announcement ahead of next week's episode.Tiny Teddy Update Grocery Store Rain Check Joey's Fine Dining Dinner Special Celebration Hero Guest Announcement Send us Fan Mail Hey Guys! If you're enjoying the show - the best way to show your support would be to send this episode to a friend! Simply hit share, tell them we're alright and we'll be forever grateful! Support the show

Der gebürtige Steirer hat bei Gordon Ramsay in London, im Arzak in San Sebastián und im Steirereck gelernt. Seit 2013 baut Konstantin Filippou gemeinsam mit Ehefrau Manuela an einem kleinen Imperium in Wien – zunächst das „Konstantin Filippou", dann das Bistro „o boufes", und schliesslich Feinkostprojekt „Mama Konstantina". Zwei Sterne, volle Häuser, große Anerkennung. Und dann kam das Jahr 2025, das alles auf den Kopf stellte. Berichte über Arbeitsbedingungen, Vorwürfe über falsch deklarierte Zutaten, ein Mediensturm, der sich gewaschen hatte. In dieser Folge der Rolling Pin Talks sprechen Manuela und Konstantin Filippou gemeinsam und ungeschönt über Fehler, Konsequenzen und die Frage, was einen als Paar und als Unternehmer zusammenhält, wenn es wirklich brennt.

Daniel Vidal, head chef of Baldío, LATAM's first zero-waste restaurant, joined Koen in the kitchen in Mexico City to talk about what it actually takes to make radical food accessible to the people it was always meant for. When Baldío won a Green Michelin Star, Daniel didn't think to take his mother there for her birthday as the restaurant back then could win over critics but not his own community.Daniel walks through how Baldío rebuilt its menu from the ground up shifting from a Nordic-inflected à la carte that impressed visiting chefs to a tasting menu grounded in tamales, tacos, and corn in every single dish. He explains why familiarity is the gateway drug for getting locals to try ant eggs, grasshoppers, and beef treated with koji to mimic the texture Mexicans already know from corn-fed imports. Daniel unpacks the 60-ingredient mole built almost entirely from kitchen waste — banana peel tart trimmings, English sauce offcuts, insect protein — as both a culinary feat and a zero-waste accounting exercise.This is the third episode of a three conversations series recorded on location at Baldío, in Mexico City: farm, fermentation lab, kitchen. More about this episode.Thoughts? Ideas? Questions? Send us a message!Find out more about our Generation-Re investment syndicate:https://gen-re.land/Support the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

This week, The Over Seasoned Crew dives headfirst into the rise, influence, and eventual backlash surrounding some of the most important restaurants in modern culinary history... from Ferran Adrià's legendary El Bulli to René Redzepi's global empire of fermentation and foraging at Noma.What started as innovation eventually became imitation, and the guys unpack how molecular gastronomy, Nordic cuisine, tasting menu culture, and “Instagram dining” reshaped restaurants around the world (for better and for worse). Along the way, they debate the death of slate plates (thank goodness), the exhaustion of trend-chasing chefs, the pressures of culinary fame, and why so many restaurants lost the plot trying to become the next big thing (sometimes you just want a classic done... well... classically).The conversation also gets brutally honest about restaurant culture itself: kitchen hazing, burnout, abusive hierarchies, and the complicated reality behind the romanticism of fine dining. It's thoughtful, funny, occasionally ruthless (of course), and no doubt grounded in years of firsthand industry experience.If you've ever wondered how we got from white tablecloth classics to edible moss, tweezers, and 27-course tasting menus, this episode connects the dots.

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, reflecting on their recent outing exploring posh pies and French patisseries. They dive into the textures, flavours, layers, and cultural history behind these baked delights, while also unpacking what an entremets is and the different techniques used to create it. Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

Hinweis: Diese Folge wurde am 30. September 2025 live auf der Rolling Pin.Convention aufgenommen – also bevor die jüngsten Vorwürfe gegen René Redzepi und Noma erneut international durch die Medien gingen. Auf diese Causa wird in der Coverstory der neuen Ausgabe des Rolling Pin ausführlich eingegangen. René Redzepi gehört zu den prägendsten Köchen der vergangenen Jahrzehnte. Mit dem Noma in Kopenhagen hat er die internationale Fine-Dining-Szene stark beeinflusst, die New Nordic Cuisine mitdefiniert und zugleich immer wieder Debatten ausgelöst – über Kreativität, Arbeitskultur, Nachhaltigkeit und die Frage, wie viel Druck ein Restaurant-System aushält. In diesem Gespräch geht es weniger um Legendenbildung als um einen Umbruch. Redzepi spricht darüber, warum der bisherige Betrieb für ihn auf Dauer nicht tragfähig war, warum Kreativität im Restaurantalltag oft zu kurz kommt – und weshalb er das Jahr 2070 als gedanklichen Fluchtpunkt nimmt. Dabei wird es groß, aber auch konkret: Was werden wir in Zukunft essen? Welche Rolle spielen Hülsenfrüchte, Pilze, Meeresgemüse und Insekten? Warum sind viele Fleischalternativen trotz riesiger Investments gescheitert? Wie viel Automatisierung verträgt Gastronomie? Und warum glaubt Redzepi trotz Krisen, Fachkräftemangel, Klimadruck und wirtschaftlich engen Margen weiter an Restaurants als zutiefst analoge Orte? Unbedingt anhören!

Collin Werner might only be 27, but don't let his age fool you. He's already worked in some of the most well-regarded kitchens in Omaha, now advancing to become the Chef de Cuisine at Au Courant. We run through Collin's career, assess the lessons he learned at different stops, discuss the value of culinary school, and more! This episode is a deep dive into creativity, discipline, and what it really takes to succeed in a modern kitchen.

Der prominente TV-Koch und Gastronom Ali Güngörmüş packt in der neuen Rolling-Pin-Podcast-Folge aus: über fehlende Gäste, das gastronomische Potenzial der levantinischen Küche, überfordernde Sternerestaurants – und warum sein Sohn nicht in seine Fußstapfen treten will. „Die Stimmung in der Gastro in Deutschland ist gerade nicht so toll“, gibt Ali Güngörmüş unumwunden zu. Der Gastronom und umtriebige TV-Koch weiß, wovon er spricht: Seit über 30 Jahren ist er mitten im gastronomischen Geschehen der Bundesrepublik verankert. 2006 war er außerdem der erste türkischstämmige Koch in Deutschland, der mit einem Michelin-Stern ausgezeichnet wurde. Andererseits bekommt er diese nicht ganz so tolle Stimmung in der Gastronomie weniger zu spüren als viele seiner Kollegen. Seine beiden Münchner Restaurants, das Pageou und das Pera Meze, sind am Puls der Zeit. Sie zelebrieren die kulinarischen Prägungen seiner Kindheit und interpretieren die türkische – und im weiteren Sinne auch die levantinische – Küche neu, die seit den Büchern von Yotam Ottolenghi mehr denn je im Trend liegt. Alles gut also? Natürlich nicht, denn gerade bei einem so umtriebigen Gastronomen wie Ali Güngörmüş geht es regelmäßig drunter und drüber. In der neuesten Folge von Rolling Pin Talks spricht Güngörmüş Klartext: über sein Bauchgefühl, das ihn durch schwierige Zeiten navigiert hat, über seinen Entschluss, der Sternegastronomie den Rücken zu kehren – und warum sein Sohn die Finger von der Gastronomie lassen will.

In dieser Episode ist Tony Hohlfeld, Küchenchef und Mitgründer des Jante, zu Gast. Gemeinsam mit seiner Partnerin Mona Schrader prägt er seit über 11 Jahren die moderne Spitzengastronomie in Hannover – mit einer Küche, die klare Aromen, Eigenständigkeit und Zugänglichkeit verbindet. Hohlfeld spricht über die wichtigsten Stationen des Jante – von der Eröffnung über die Herausforderungen der Corona-Zeit bis hin zum zweiten Michelin-Stern – und warum Veränderung für ihn essenziell bleibt. Mit dem „Jante Studio“ hat das Team zudem ein bewusst lockeres Konzept geschaffen: Weinbar-Atmosphäre, unkompliziertes Essen, Walk-ins und gute Drinks. Ziel ist es, neue Gäste anzusprechen und Fine Dining nahbarer zu machen. Mit großer Hingabe erklärt Tony außerdem das aktuelle Menü des Jante. Vom Einstieg mit Forelle und Rhabarber über Tintenfisch mit Spargel bis hin zu Taube mit Holunder und Gurke wird deutlich, wie präzise und gleichzeitig unaufgeregt seine Küche gedacht ist. Dabei spricht er über Produktqualität, Aromatik, Reduktion – und warum für ihn Geschmack wichtiger ist als großes Storytelling. Außerdem verrät er, welche Produkte bei ihm bis heute nicht auf den Teller kommen. Persönlich wird es ebenfalls: seine Anfänge ohne kulinarischen Background, der Weg über das Adlon bis zur Selbstständigkeit – und warum ein starkes Team sowie die Zusammenarbeit mit seiner Partnerin Mona Schrader für den langfristigen Erfolg des Jante entscheidend sind. Eine ehrliche, reflektierte und sehr kulinarische Folge über moderne Spitzenküche zwischen Anspruch, Alltag und echter Gastlichkeit. Links zu dieser Epsiode: https://jante-restaurant.de/ https://www.instagram.com/jante____hannover/ Werbung - Diese Episode wird unterstützt und präsentiert von: Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de PANGAEA Olivenöl – extra natives Olivenöl aus eigener Familienproduktion in Nordgriechenland: www.pangaea-olivenoel.de In FOODTALKER-Folge #202 spricht Julia Lakirdakis-Stefanou über Qualität, Herkunft und Sensorik – und wir verkosten verschiedene Olivenöle vom Supermarktprodukt bis zum prämierten extra nativen Olivenöl.

Step into Episode 210 of On The Delo as Delo sits down with Mark Miller, a five-decade veteran of Arizona's beverage and food industry, whose career took him from delivering beer on a Hensley truck in 1978 to serving as VP of Sales for the state's largest Anheuser-Busch wholesaler, leading the Arizona Food Marketing Alliance (AFMA), and now heading BACIC Arizona — the industry-backed organization dedicated to reducing underage drinking across the state. If you're in hospitality, food retail, distribution, or simply want an insider's look at how the food and beverage world really works, this episode is packed with perspective you won't find anywhere else.Mark breaks down how the Arizona beverage landscape evolved from a handful of brands and no light beer to craft explosions, hard seltzers, THC beverages, and the booming non-alcoholic movement — and how consumer behavior, dram shop laws, and lower BAC limits quietly reshaped where and how people drink. He unpacks the three-tier distribution system from the ground up, explains why consolidation among distributors is accelerating, and gives local Arizona food and beverage brands the honest roadmap for getting their products onto grocery shelves, into restaurants, and in front of the right distributors. You'll also hear about BACIC Arizona's newest initiative — funding alcohol-free prom and graduation parties for high school students across the state with $10,000 in grants awarded to schools through organizations like Chicanos Por La Causa.Chapter Guide (Timestamps):(0:00 - 1:41) Episode 210 Intro, Toilet Paper Roll Theory & Mark's Origin Story(1:42 - 4:33) Iowa Farm Roots, Hensley Beverage, Copper Mines & Coming Home to Phoenix(4:34 - 8:41) Beer Evolution: Light Beer, Craft, Seltzers & What Gen Z Is Drinking Now(8:42 - 12:22) THC Beverages, the Three-Tier System & How Prohibition Shaped Today's Laws(12:23 - 17:39) Dram Shop, Liquor Liability, Drunk Driving, Uber & Distributor Consolidation(17:40 - 22:09) AFMA, Food Supply Chain & Lobbying for Online Grocery Delivery Before COVID(22:10 - 25:11) Taxation Battles, Tips Policy & Defending the Food Industry at the Legislature(25:12 - 30:39) Local Brand Playbook: Brokers, Shelf Space, SEO, Siete & Tito's Success Stories(30:40 - 36:28) BACIC Arizona: Underage Drinking Prevention, $10K School Grants & Prom Parties(36:29 - 42:07) Giving Back, Non-Negotiables & Rapid Fire: Golf, Fine Dining & Convenience Stores(42:08 - 43:26) Delo's Close, BACIC Arizona Resource & Bar and Restaurant Insurance Shoutout

Duri Bonin spricht mit Flurin Capaul über den Noma-Skandal um René Redzepi: toxische Küchenkultur, unbezahlte Praktika, Druck in der Spitzengastronomie und die Frage, wo harte Arbeit endet und Missbrauch beginnt. Das Noma in Kopenhagen galt als eines der wichtigsten Restaurants der Welt: drei Michelin-Sterne, fünfmal Platz 1 bei The World's 50 Best Restaurants, New Nordic Cuisine, radikale Regionalität, Fermentation, Nachhaltigkeit und eine Küche, die Fine Dining weltweit verändert hat. Noma war nicht einfach ein Restaurant. Noma war ein Ideal. Genau deshalb trifft der Skandal um René Redzepi so hart. Ehemalige Mitarbeitende erhoben schwere Vorwürfe: psychische und physische Übergriffe, Demütigungen, ein Klima der Angst, unbezahlte Praktika und extremen Leistungsdruck. Die Debatte eskalierte 2026 rund um das Noma-Pop-up in Los Angeles; Redzepi trat daraufhin aus dem Tagesgeschäft zurück. In dieser Folge von «Auf dem Weg als Anwält:in» spricht Duri Bonin, Strafverteidiger und Anwalt in Zürich, mit Flurin Capaul. Flurin ist Präsident von Pro Beiz, Foodie, Restaurantkenner und selbstironisch einer der verfressensten Lokalpolitiker Zürichs. Er hat selbst in Küchen gearbeitet, den Druck eines Services erlebt und war 2010 im Noma essen – genau in jenem Jahr, in dem Noma erstmals zum besten Restaurant der Welt gewählt wurde. Duri und Flurin sprechen darüber, was Noma revolutionär machte und was hinter der Präzision der Spitzengastronomie steht: lange Arbeitstage, Mise en place, Timing, Service-Druck, Fehlerintoleranz und eine Küche, in der ein falsches Blatt oder ein zurückgeschickter Teller die ganze Kette ins Wanken bringen kann. Zugleich ordnen sie den Fall juristisch ein: Was ist ein Vorwurf? Was ist bewiesen? Was bedeutet ein Rücktritt? Was ist ein Schuldeingeständnis – und was ist zunächst einmal öffentlicher Druck? Genauigkeit ist wichtig, weil der Noma-Skandal auch von Beweisbarkeit, Reputation, Macht und Verantwortung handelt. Eine professionelle Küche ist kein stiller Meditationsraum. Sie ist laut, schnell, eng, körperlich und direkt. Aber daraus folgt nicht, dass Demütigung, Entwertung oder Gewalt dazugehören müssen. Druck gehört zur Arbeit. Missbrauch nicht. Tempo gehört zur Arbeit. Entwertung nicht. Klare Ansagen gehören zur Arbeit. Erniedrigung nicht. Das Gespräch führt von Noma nach Zürich, von René Redzepi zu Marco Pierre White und Gordon Ramsay, vom Drei-Sterne-Restaurant zur Schweizer Beiz, von alten Härten in Küchen, Fussballkabinen, Schulen und Staatsanwaltschaften zur Frage, wie Führung in Hochleistungssystemen aussehen muss. Am Ende wird klar: Der Noma-Skandal ist nicht nur ein Gastro-Thema. Er ist ein Fallbeispiel für Macht in geschlossenen Systemen, für die Verklärung von Härte und für die Unterscheidung zwischen Exzellenz und Missbrauch. Die Podcasts "Auf dem Weg als Anwält:in" sind unter https://www.duribonin.ch/podcast/ oder auf allen üblichen Plattformen zu hören

Saskia Falken speaks to Jaycee Ferreira about her recent dining experience at East City Grill and how the restaurant is blending South African flavours with Asian influences to create a unique, high-end steakhouse offering. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Ralph Hollokoi ist Sternekoch im Restaurant des Romantischen Winkels in Bad Sachsa "Josephs Fine Dining". In dieser Folge gibt er Einblicke in seine Arbeit, seinen Werdegang und die kulinarische Verbindung ihrer Menüs zum Harz!Am Ende bekommt ihr noch ein Rezept zum Nachmachen von Ralph!

In der zweiten Folge von Rolling Pin Unplugged diskutieren Rolling Pin-Gründer Jürgen Pichler und Chefredakteur Johannes Stühlinger über eine Frage, die in der Branche seit Jahren polarisiert: Woran misst sich Erfolg in der Gastronomie heute eigentlich noch? Die Folge ist ein pointierter Schlagabtausch über Erwartungen, Entwicklungen und die Kräfte, die Spitzenrestaurants prägen – von außen wie von innen. Dabei geht es um ein Thema, das kaum jemanden in der Branche kaltlässt und weit über reine Auszeichnungen hinausreicht. Zwischen klaren Meinungen, persönlichen Beobachtungen und grundsätzlichen Fragen wird schnell deutlich: Die Gastronomie befindet sich im Wandel – und mit ihr auch die Maßstäbe, an denen Qualität, Relevanz und Zukunftsfähigkeit gemessen werden. Eine Folge über Status, Strahlkraft und die Frage, was in der Spitzen-Gastronomie heute wirklich zählt. Unbedingt anhören!

My guest this week was Brandon Basista, The Bearded Chef Kitchen, a James Beard–recognized chef with two decades of culinary expertise. Who has journeyed from Fine Dining to Food Truck to now doing private dinners, events, weddings, pop-ups, custom school lunch programs & more!I met Brandon while filming a show called Blind Kitchen Orlando and loved his energy and his passion for food. His goal is simple… create food that feels like a moment worth remembering.We talked about him doing private dinners and events, and also how he is working with schools and thinking of creating ways to share his food and help other businesses.  We also discussed marketing his business and creative ways he is using his culinary skills to feed people.Lunch with Biggie is a podcast about small businesses 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. The Bearded Chef Kitchen Social:Website - https://www.thebeardedchefkitchen.comInstagram - https://www.instagram.com/thebeardedchefkitchen/Facebook - https://www.facebook.com/TheBeardedChefKitchenLinkedIn-  https://www.linkedin.com/in/chef-brandon-basistaBook Airbnb experience- https://www.airbnb.com/services/6941149Biggie's Social: ⁠⁠Deli Fresh Thread's Instagram⁠⁠- ⁠⁠https://www.instagram.com/delifreshthreads/Podcast's Instagram⁠⁠- ⁠⁠https://www.instagram.com/lunchwithbiggiePodcast's Facebook Group⁠⁠- ⁠⁠https://www.facebook.com/groups/lunchwithbiggie⁠⁠ ⁠⁠YouTube:  https://www.youtube.com/delifreshthreadsPodcast's Twitter-⁠⁠ ⁠⁠https://twitter.com/LunchwithBiggie⁠⁠ ⁠⁠Deli Fresh Threads⁠⁠- ⁠⁠ ⁠https://DeliFreshThreads.com

Anya chats with Executive Chef Jasper Cruikshank of L'Abattoir in Gastown about cooking in competitions, winning Canadian Culinary Championships, the French technique that drives the West Coast menu at L'Abattoir, comfort food, the industry, mentorship, and so much more. Listen in, eh?

Was kostet ein Michelin-Stern wirklich? Und lohnt er sich überhaupt? Christoph Fröhlich besucht Tony Hohlfeld, Küchenchef und Mitgründer des Zwei-Sterne-Restaurants Jante in Hannover, und spricht mit ihm so offen über Betriebswirtschaft, Kostenstruktur und die Psychologie des Fine Dining, wie man es von Sterneköchen selten hört. 40 Prozent Personalkosten, eine Taube für 18 Euro, ein Fisch für 65 Euro und am Ende vielleicht fünf Prozent Gewinn – wenn es gut läuft. Außerdem: Warum der zweite Stern komplizierter war als der erste, was das skandinavische Prinzip Janteloven mit einem Hannoveraner Restaurant zu tun hat, und welches Traumprojekt Hohlfeld mit drei Millionen Euro starten würde.

In dieser Folge reisen Jenny und Malte nach Luxemburg – in die **Villa Pétrusse**. Ein elegantes Boutiquehotel in einer historischen Stadtvilla, das Ruhe, Genuss und große Geschichte vereint.

Los Angeles shows out in a big way as the 2026 James Beard finalists are announced—and for once, it actually feels like the city is getting its due. We break down the biggest headlines, who got snubbed, and whether the Beards still mean what they used to for LA and fine dining at large.Then, we dive into the growing backlash against fine dining, sparked by Khushbu Shah's viral Substack and a New York Times piece on kitchen culture. Is the model broken, or just overdue for evolution?In Chef's Kiss / Big Miss, we react to Bill Esparza's “bagels are just bread” take, a new South Asian hand roll concept in Lomita, and the case for “middle-aged restaurants”—the spots that have outlasted the hype and might actually be at their peak.In Part 2, Chef Brian Bornemann of Crudo e Nudo joins to talk about building one of LA's most compelling restaurants from a pandemic pop-up, why the traditional restaurant model doesn't work, and how local seafood—and smaller fish like sardines and mackerel—fits into the future of dining.--Presented by the wine geniuses at mva.wine. Subscribe to this totally unique wine collective to discover wines that don't typically make it to the US. First 20 people to use the code LAFOOD get $50 off their first collection.

(April 01, 2026) The dark side of fine dining is getting harder to ignore. Dr. Jim Keany, Chief Medical Officer at Dignity Health St. Mary Medical Center in Long Beach, joins The Bill Handel Show for 'Medical News'! Dr. Keany talks with Bill about a common plastic surgery toxic could may be linked to infant deaths and prematurity, customized breast cancer vaccines showing promise, and when you should see a neurosurgeon for back pain.See omnystudio.com/listener for privacy information.

Myten om den illsinte sjefskokken har blitt sin egen kunstform gjennom blant annet Gordon Ramsay. Det er dette restaurantgjestene vil ha! Men når går det for langt? Og er det i det hele tatt mulig å drive 3-stjerners restaurant uten Saurons vrede? I kjølvannet av Noma-skandalen snakker Kulturredaktør Bernhard Ellefsen, bokansvarlig Arne Borge og Morgenbladets in-house foodie Karima Furuseth om fine dinings fremtid. Hosted on Acast. See acast.com/privacy for more information.

[**New episodes of ATTC are now available in video! You can watch on Spotify, or YouTube. Or you can just keep on listening in all the same places you usually do.**] Writer, author, and Fine Dining Lovers managing editor Paul Feinstein joins the pod for the first of many planned monthly appearances in which he and Andrew will kick around various industry topics. In this episode, they discuss two recent articles on Fine Dining Lovers: One (by Andrew) on the problem with awards, the other by Heather Platt, about the Rise of Neighborhood restaurants. They also share some lingering Noma-related odds and ends. Our great thanks to our presenting sponsor, meez, the recipe-operating system for culinary professionals. And thanks to S.Pellegrino for their longstanding support of the pod. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Pippa Hudson speaks to Kyle Dods about his new immersive dining concept, “Cooking with Kyle,” which blends live cooking demonstrations, storytelling, and curated multi-course meals. The experience explores global cuisines through themed evenings, with optional add-ons like accommodation and luxury extras, offering guests a unique and intimate culinary journey. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

This week a Food & Wine contributing editor asked the question: What if we just got rid of fine dining? To which Jordan and Max answered, "uh, no thank you." Max breaks down the biggest fine dining misconceptions while Jordan offers popping off advice to all online creators. But first, Spring is flirting with us, and Shapiro details the best market finds.

From Farm to Fine Dining to Rock Bottom… and Back | Dr. Janel Ohletz's Powerful Comeback StoryBetween Farm and Fork: Journey to Find a True Path by Dr. Janel Louise OhletzFrom rustic beginnings on a New Hampshire subsistence farm to the high-pressure world of epicurean entrepreneurship, Dr. Janel Louise Ohletz's journey is a testament to resilience, reinvention, and the pursuit of authenticity.At the height of a demanding career as a chef and innkeeper, Janel's world was upended. Financial struggles, a painful divorce, and a looming health crisis threatened everything she had built. Through these hardships, she unearthed the most valuable lesson of all—how to strip away the clutter of doubt, fear, and past trauma to reveal the innate tools we each possess for success.Part memoir, part guidebook, Between Farm and Fork is an intimate, inspiring story of survival and self-discovery. Janel's deeply personal reflections offer readers a roadmap for navigating their own obstacles—whether in business, relationships, or personal fulfillment. Through her experiences, she shows that setbacks are not roadblocks but stepping stones toward a truer, more purposeful path.If you've ever felt lost on the path of life, this book is for you. Join Janel on a journey of hard work, healing, and hope—one that leads back to the land, back to the kitchen, and, ultimately, back to oneself.Dr. Janel Louise Ohletz is a passionate storyteller, scientist, and educator with a deep curiosity for the human experience. With a rich background in both culinary and academic pursuits, she brings her trademark blend of warmth, honesty, and insight to every page. Her work invites readers to lean into life's messiness, embrace their inner truth, and discover the power of their own story. When she's not writing, she can be found partaking in her many handcrafts, gardening, fine tuning her sourdough, or traveling with her husband Stefan. Between Farm and Fork is a testament to her relentless pursuit of knowledge and her belief in the power of stories to inspire, challenge, and connect us all.https://www.amazon.com/Between-Farm-Fork-Journey-Find-ebook/dp/B0FG1LKWP5https://www.ohletzgrow.com/http://www.bluefunkbroadcasting.com/root/twia/32626jlo.mp3    

#124Josh, Mike, and Matt sit down with Arjav Ezekiel, co-owner of Birdies and James Beard Award-winning beverage director, for a candid conversation about tipping, labor, and the future of restaurant models. Drawing from his time at Union Square Hospitality Group and his experience building Birdies, Arjav unpacks the intent behind Danny Meyer's Hospitality Included movement and why it ultimately failed. The group debates whether tipping is fundamentally broken, the role of legislation versus operators in fixing it, and how economics—not just philosophy—determines what actually works in restaurants.The conversation then shifts to solutions, with Arjav sharing how Birdies was built from first principles to solve for labor while maintaining high-level hospitality. By blending counter service with fine dining elements, rethinking team structure, and redistributing tips, the restaurant has created a more sustainable model. The episode closes with a broader reflection on innovation in hospitality, the importance of mentorship and the dining room, and why restaurants may become one of the last meaningful spaces for human connection in an increasingly digital world.Links and resources

Vor uns liegt der Fjord, hinter uns eine Weltmetropole mit Herz - Oslo ist einmalig. Seine Nähe zur riesigen Natur Norwegens, seine phantastische Restaurant- und Bar-Szene, seine coolen Parks und schönen Viertel, sein phantastisches Opernhaus und das Museum zu einem der wichtigsten Maler überhaupt: Edward Munch ("Der Schrei"). Ein Tag? Ein Wochenende? Ein ganzes Jahr? Alles können wir uns in dieser Stadt vorstellen. Die Wege sind kurz, alles ist zu Fuß machbar, und wenn es schneller gehen muss, gibt es ein perfektes Nahverkehrssystem. Hinzu kommt eine wirklich einmalige Kulinarik. Zwischen Street Food und Fine Dining bietet Oslo das Beste vom besten - inklusive nordischem Einfluss, regionaler Küche und ganz viel Charakter. Von Menschen, die eine Idee von Stadt Leben, die etwas in uns hinterlassen hat. Nur Oslo kann so sein. Kommt mit!–Unsere Werbepartner findet ihr hier.Kommt zu unserer LIVE-Show:11.4.2026 Mannheim (SWR Podcastfestival)Tickets gibt es HIER.Jetzt den exklusiven Newsletter abonnieren unter reisenreisen.infoMehr Reisen Reisen gibt es bei Instagram –Opernhaus OsloDas ikonische Opernhaus direkt am Wasser wirkt wie eine begehbare Landschaft aus weißem Stein. Man läuft über das Dach, schaut auf den Fjord und bekommt sofort ein Gefühl für die besondere Verbindung von Architektur und Natur in dieser Stadt.https://www.instagram.com/operaen_https://maps.google.com/?q=Oslo+Opera+HouseAker BryggeDas ehemalige Werftgelände ist heute eine lebendige Promenade mit Restaurants, Cafés und Blick aufs Wasser. Besonders abends entsteht hier eine entspannte Stimmung zwischen Stadtleben und Fjord.https://maps.google.com/?q=Aker+Brygge+OsloMunch MuseumEin modernes Museum direkt am Wasser, das sich ganz dem Werk von Edvard Munch widmet. Der Bau selbst ist schon ein Statement, innen verbindet sich Kunst mit einer besonderen Ruhe.https://www.instagram.com/munchmuseum/https://maps.google.com/?q=MUNCH+Museum+OsloVigeland ParkEin weitläufiger Park mit beeindruckenden Skulpturen, die menschliche Emotionen und Beziehungen darstellen. Ein Ort, an dem man sich treiben lassen kann und immer wieder neue Details entdeckt.https://maps.google.com/?q=Vigeland+Park+OsloBarcode ViertelModerne Architektur direkt am Wasser, geprägt von schmalen, unterschiedlich hohen Gebäuden. Ein spannender Kontrast zur ruhigen Natur rund um Oslo und ein Symbol für die Entwicklung der Stadt.https://maps.google.com/?q=Barcode+Oslo Hosted on Acast. See acast.com/privacy for more information.

#123Josh sits down with Matthew Conway and Michael Jacober for a wide-ranging conversation that moves from franchise operations to solo dining trends to the realities of running independent restaurants in today's economic climate. The episode opens with Michael sharing the launch of his first Jersey Mike's franchise in suburban Chicago and what surprised him most about the process. From corporate buildouts and turnkey systems to training support and operational playbooks, they unpack what you're really paying for in a franchise model and why, in some ways, it can feel like cheating compared to building from scratch.The conversation shifts into broader industry trends, including the rise of solo dining, the growth of breakfast reservations, and how consumer behavior is evolving in a post-pandemic world. They debate whether people are dining alone to unplug or simply to simplify, why early dinner reservations feel controversial, and how hospitality translates across full-service, counter-service, and large-format restaurants. Along the way, they explore the risks and rewards of massive, high-revenue restaurant builds, the operational pressure of scaling, and what it actually takes to sustain margins in 2025. The episode closes with reflections on growth, ambition, and what it means to build something repeatable versus something personal.Links and resources

When heard about the work that chef India Doris is doing with her new restaurant, Markette, in bringing Caribbean heritage and flavours to European-style fine dining, I was delighted to have the chance to speak with her. India is the co-owner and Executive Chef at Markette, which is a modern European restaurant based in Chelsea, New York, along with The Argyle, a cocktail lounge located directly below the restaurant. This past fall, she was awarded the Young Chef Award at the 2025 Northeast Michelin ceremony. Originally from London, India has lived and cooked throughout Europe at acclaimed restaurants in Spain, France, and the UK, such as London's La Trompette and Bibendum at the Michelin House, in addition to time spent studying butchery in Scotland. Upon settling in New York City over ten years ago, India worked as Chef de Partie at The NoMad before joining renowned, late Chef James Kent at his debut restaurant, NYC's MICHELIN-starred Crown Shy, and later rising to Executive Sous Chef at sister concept, two MICHELIN-starred SAGA. At Markette, India's seasonally-rotating menu is heavily inspired by her time spent in Europe and upbringing in the UK, as well as by her Caribbean heritage – showcasing her creative, yet timeless point of view. India has accomplished so much, and it's clear in chatting with her that this is only the beginning. In today's conversation, we explore her early days in the culinary world and its lasting influence on how she approaches her work, the ways she navigates fine dining culture in her Markette menu by infusing autobiographical elements into dishes that reflect Caribbean culture, flavours, and histories, and how she built a sustainable environment for her staff through a respect-first approach to the kitchen. Resources: Markette Website: https://www.marketterestaurant.com/  Instagram: @marketterestaurant and @indiadoris

Rene Redzepi zieht sich nach Gewaltvorwürfen vom weltberühmten Restaurant Noma zurück. Anna Burghardt über herumbrüllende Küchenchefs, unbezahlte Praktikanten und die Zukunft der Spitzengastronomie.

If you've been to great spots like Purple Patch in Mount Pleasant, then you already know there's a rich history of Filipino culture in the DMV. Erwin Tiongson is an amateur historian who walks folks through the area's Filipino historical and cultural landmarks — literally, on a walking tour. Erwin joins us to share DC's hidden Filipino history. Want some more DC news? Then make sure to sign up for our morning newsletter Hey DC. You can text us or leave a voicemail at: (202) 642-2654. You can also become a member, with ad-free listening, for as little as $10 a month.  Learn more about the sponsors of this March 10th episode: Johns Hopkins University Folger Shakespeare Library Interested in advertising with City Cast? Find more info HERE.

Step into the heart of New York's culinary history in this episode of the Italian American Podcast. Hosts John and Patrick welcome special guest Max Tucci, scion of the legendary Delmonico's, for a spirited conversation rich with Italian heritage and behind-the-scenes stories that helped shape American dining. From Gilded Age grandeur to the rise of iconic dishes like Baked Alaska, they explore how food, family, and culture converged in one of the nation's most storied dining rooms. Max shares how his family revived Delmonico's and sustained a hospitality dynasty rooted in excellence and tradition. The conversation ranges from speakeasies and celebrity guests to the finer details that define true hospitality—why crystal glassware matters and how even the right espresso cup elevates the experience. Along the way, the hosts reflect on Italian-American pride, storytelling, and the art of gathering around the table. For anyone who loves Italian food, family legacy, or classic New York stories, this episode is a tribute to resilience, beauty, and the enduring power of hospitality.   HIS SOCIALS Instagram: @maxtucci TikTok: @maxtucci Facebook: @maxtucci X: @maxtucci   HIS WEBSITE: www.maxtucci.com www.thedelmonicoway.com   Any Events that are coming up to note: 2026 Celebrates The Tucci Family's 100 Years in Hospitality The Delmonico Way Cookbook  https://a.co/d/8KJLyJt New link for villa rental in Firenze airbnb.com/h/villatucci   HOSTS:  John Viola  Patrick O'Boyle    SPECIAL GUEST: Max Tucci    PRODUCED BY: Nicholas Calvello-Macchia

Easy choices now create hard consequences later. In today's episode, Kevin and Alan challenge the belief that progress should feel fast, easy, and convenient. They break down why comfort often becomes the invisible barrier that keeps people stuck and how real discipline, resilience, and confidence are built by doing what most people avoid.If you want results that actually last, this conversation will shift how you think about effort, standards, and long-term success. Decide who you are becoming. Then move accordingly._______________________Learn more about:Track the Work. Earn the Results. To know more about the "Next Level Fitness Accountability Group," reach out.Kevin: https://www.instagram.com/neverquitkid/Alan: https://www.instagram.com/alazaros88/Book Alan's Business Breakthrough Session. Your first 30-minute coaching call is FREE. Learn how to prioritize success and let your quality of life become the byproduct. - https://calendly.com/alanlazaros/30-minute-breakthrough-session_______________________NLU is not just a podcast; it's a gateway to a wealth of resources designed to help you achieve your goals and dreams. From our Next Level Dreamliner to our Group Coaching, we offer a variety of tools and communities to support your personal development journey.For more information, check out our website and socials using the links below.

This week on the Walk-In Talk Podcast, Chef Ryan Yost joins us in studio after traveling from Western North Carolina to Lakeland for a full production day. Ryan is a chef-manager with Operation Blessing, an international humanitarian organization providing disaster relief through food, clean water, medical care, and rebuilding efforts. His path has taken him from fine dining kitchens to feeding communities in crisis across the U.S., Jamaica, and Ukraine. In this episode, we explore what it means to cook for people who need food, not just want it. We talk about discipline under pressure, humility in service, and how chef-level technique still matters, even when you are cooking with limited resources in disaster zones. Ryan also steps into the studio kitchen to prepare two dishes, bringing the same respect for ingredients and precision he applies in the field. Because for him, whether it is a donated ingredient or a premium protein, it deserves care. This episode continues Walk-In Talk Media's global storytelling expansion. Recently, Frederic Casagrande conducted his first live fire interview in Dubai with Chef Andrew Dickens, further extending the show's reach into international culinary conversations. From disaster zones to global live-fire stages, the mission remains the same — elevate chefs and the impact they create.  This conversation is about purpose, responsibility, and how chefs can use their craft for something bigger than themselves.

Fort Lauderdale is having a moment, and Chef Jonathan Kaiser is part of the reason why.In this episode, I sit down with the South Florida native and the chef leading Calusso at Pier Sixty-Six Resort to talk about his journey from early kitchen obsession to high-level fine dining. We dig into what he learned cooking under Joël Robuchon in Las Vegas, why sauce is everything, the tiny details that make a restaurant feel truly luxurious, and what it takes to keep standards sky-high when you're pushing serious covers.Also: the origin story behind his Instagram name, his obsession with consistency, the cheese dessert I'm obsessed with, and the restaurants he actually sneaks off to when he's not running a kitchen. Hint: it has the word PANDA in the name. Yup, that one. If you're curious about Fort Lauderdale's culinary glow-up, what Michelin standards look like behind the pass, or why “luxury” is really just a thousand tiny decisions done correctly, this one's for you.LISTENAppleSpotifyiHeartradioAmazon MusicAudibleor on any major podcast platform. WATCH on YouTubeCheers!BrendaMessage Brenda The Whet Palette Supper Club is officially launching.Support the show

Mike talks about his upcoming meal deal at Billy's Old World Pizza and he discusses good fried chicken eats. Joseph Freyre, from Joseph's fine dining also calls in to talk about some of the best table service in the city and where to get it. Finally, Mike wraps up the hour with his strange encounter with a robot server at a Springs restaurant. That and more on this jampacked hour of The Restaurant Show!See omnystudio.com/listener for privacy information.

Stephen Grootes speaks to Rob Rose, editor at Currency and author of "Steinheist” about the five-year jail sentence handed down in the Steinhoff fraud case, where a fake R376 million invoice exposed the mechanics of the corporate scandal. In other interviews, Glenn Stutchburry, Operations Director at Legacy Hotels and Resorts chats about Alto234 Bar at the top of The Leonardo, South Africa’s highest restaurant, and how its panoramic views of Sandton and Johannesburg define the experience. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

This is the Tech and Business report. With the rising cost of food, a number of chefs are trying to make the most of what they have by turning food scraps that may have been destined for the bin into fine dining. For more on this story, KCBS Radio anchor Holly Quan spoke with Bloomberg's Emma Court.

The ConversationThe Restaurant Guys talk about fine dining at the Arctic Circle.  They discuss delicacies like reindeer and seal, and highlight the restaurant's enormous wine list! Naturally their conversation includes their comedic banter (and a comparison of Mark to a tiny reindeer) in this special Christmas episode.InfoJeffrey Merrihue's articlehttps://open.substack.com/pub/xtremefoodies/p/huset-a-gourmet-miracle-within-the?r=dvua6&utm_campaign=post&utm_medium=webHuset Restauranthttps://www.huset.com/New Brunswick New Year's Evehttps://www.newbrunswicknewyearseve.com/Enjoy over-decorated restaurants with Christmas cocktails through January 3, 2026https://www.catherinelombardi.com/Check out New Year's Eve in New Brunswick, NJhttps://www.newbrunswicknewyearseve.com/Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

For the past three months, Mark Bittman has been running a curious experiment: a fine dining restaurant where patrons pay as little as $15 for a meal. The former New York Times food writer wanted to see whether it was possible to run a restaurant where the food was healthy and locally sourced, the staff was treated and paid well and the prices were affordable. His solution: philanthropic donors, and prices on a sliding scale. As Community Kitchen prepares for its final dinner service on Saturday, Bittman tells Matt Galloway about what the project has taught him about what it would take to change the food system.

We're back -- and trying something a little different this week on GE&D! Our good friend and Managing Editor of San Pellegrino's Fine Dining Lovers, Paul Feinstein, joins us to break down the inaugural list of ‘North America's 50 Best Restaurants.' And, yes, we're judging these places like the critics who helped pick them! Sponsor: Quince - Go to Quince.com/GreenEggs to get free shipping and 365-day returns! Want to be a sponsor? Learn about your ad choices at megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

It's Episode 15 of Season 23. Tune in to WNSP for tales about tenuous traps. "Fine Dining" written by L.N. Hunter (Story starts around 00:06:30) TRIGGER WARNING! Produced by: Jeff Clement Cast: Narrator - Andy Cresswell, Georges - Elie Hirschman "Doll Face" written by Michael Serrur (Story starts around 00:25:50) Produced by: Claudius Moore Cast: Narrator - Mike DelGaudio, Girl - Danielle McRae, Mom - Wafiyyah White, Doll - Nichole Goodnight "Edgar's Condition" written by Christopher Sweet (Story starts around 00:32:30) TRIGGER WARNING! Produced by: Phil Michalski Cast: Meredith - Penny Scott-Andrews, Mrs. Weiss - Ash Millman, Edgar - Erika Sanderson "Goat Valley Campgrounds Season 2 - Chapter 4" written and adapted for audio by Bonnie Quinn (Story starts around 01:11:00) Produced by: Phil Michalski Starring Kate - Linsay Rousseau, Mike - Dan Zappulla, Camper - Jessica McEvoy, Woman - Danielle McRae, Aunt - Nikolle Doolin "Come on In" written by London Baker (Story starts around 01:07:00) Produced by: Phil Michalski Cast: Connor - Dan Zappulla, Jacob - Jeff Clement, Melanie - Sarah Thomas, Not Melanie - Sarah Thomas, Jennifer - Kristen DiMercurio, Not Jennifer - Kristen DiMercurio, Guard - Peter Lewis "The Void" written by Jonathan Face (Story starts around 01:24:50) TRIGGER WARNING! Produced by: Jesse Cornett Cast: Jones - Graham Rowat, Hastings - Jesse Cornett, Red - Reagen Tacker, Karl - Jake Benson, Jake - Erin Lillis, Elroy - Elie Hirschman, Voice - Peter Lewis This episode is sponsored by: Quince - Get cozy in Quince's high-quality wardrobe essentials highlighted by quality, sustainability, and affordability. Go to Quince.com/nosleep to get free shipping and a 365-day return period. Small Town Dicks - Small Town Dicks is a podcast about the big-time crime thatís happening in Small Town, USA. Each episode features the detectives who broke the case in their small town, and includes assets like jailhouse phone calls, and suspect interviews. Click here to learn more about The NoSleep Podcast team Click here to learn more about Gemma Amor's novel, "ITCH!" Click here to learn more about L.N. Hunter Click here to learn more about Michael Serrur Click here to learn more about Christopher Sweet Click here to learn more about London Baker Click here to learn more about Jonathan Face Executive Producer & Host: David Cummings Musical score composed by: Brandon Boone "The Void" illustration courtesy of Jen Tracy The NoSleep Podcast is Human-made for Human Minds. No generative AI is used in any aspect of work. Audio program ©2025 - Creative Reason Media Inc. - All Rights Reserved - No reproduction or use of this content is permitted without the express written consent of Creative Reason Media Inc. The copyrights for each story are held by the respective authors.

Preview: Julia Felix was a woman of property and an entrepreneur in 79 AD Pompeii, running a luxurious entertainment complex. This complex offered "bougie baths," gardens, and fine dining, allowing middle-class patrons to experience luxury. Archaeology reveals she owned property and ran businesses, defying traditional written accounts. She likely died in the Vesuvius eruption. VESUVIUS

Food and games, two curious features of our daily lives. Both make excellent additions to the Cabinet. Order the official Cabinet of Curiosities book by clicking here today, and get ready to enjoy some curious reading! See omnystudio.com/listener for privacy information.