Podcasts about Fine dining

In episode three of our five-part series spotlighting the chefs behind Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Kyle Young—a culinary talent known for blending classic techniques with modern creativity.With experience across fine dining and boutique kitchens, Chef Kyle brings a bold yet thoughtful approach to local, seasonal ingredients. Passionate about sustainability and community, he's as dedicated to mentoring young chefs as he is to crafting unforgettable dishes.Fresh ideas. Local flavors. Big impact.

„Bez příkras, bez miss ČR, která by to uváděla a bez kejklířů. Jde mi o motivaci kuchařů, posouvání vpřed, o kuchařské živočišno. Baví mě pro Česko někoho objevit. Culinary Symposium Prague letos změní místo konání, navíc tři ze šesti kuchařů připraví ochutnávku pro každého návštěvníka“ říká Tomáš Kalina, zakladatel a organizátor akce Symposium Culinary Prague, která vozí do Prahy špičkové světové kuchaře.Líbí se Vám tento díl? Napište nám o tom!

There is not one sector of power that Jeffrey Epstein didn't have a toe dipped into. That even goes for the world of fine dining. Jeffrey Epstein was a fixture at the finest establishments in New York, even though he ate like a six year old according to former friends and associates. In this episode, we hear about Jeffrey Epstein's good friends the Zagat's and how he was often seen with the married couple and how they even made a trip to Jeffrey Epstein's island. to contact me:bobbycapucci@protonmail.comsource:Jeffrey Epstein repeatedly dined at NYC's top restaurants after he was listed as a sex offender | Daily Mail Online

There is not one sector of power that Jeffrey Epstein didn't have a toe dipped into. That even goes for the world of fine dining. Jeffrey Epstein was a fixture at the finest establishments in New York, even though he ate like a six year old according to former friends and associates. In this episode, we hear about Jeffrey Epstein's good friends the Zagat's and how he was often seen with the married couple and how they even made a trip to Jeffrey Epstein's island. to contact me:bobbycapucci@protonmail.comsource:Jeffrey Epstein repeatedly dined at NYC's top restaurants after he was listed as a sex offender | Daily Mail OnlineBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-epstein-chronicles--5003294/support.

In dieser Folge entführt uns die Journalistin Brigitte Huggel mit ihrem Text «Oman – Land zwischen Fjorden, Bergen und Rosen» in ein Sultanat voller Kontraste. Gelesen von Stefan Barth erleben wir eine Reise von den dramatischen Fjorden der Musandam-Halbinsel über das abgeschiedene Dorf Kumzar bis hin zur pulsierenden Hauptstadt Muscat. Wir tauchen ein in die Atmosphäre von Souks, Moscheen und Wadis, entdecken alte Traditionen wie die Rosenwasser-Destillation im Jabal Akhdar und besuchen Bergdörfer, die wie aus der Zeit gefallen wirken.Ein lebendiges Porträt eines Landes, das zwischen Meer und Wüste, Moderne und Geschichte eine stille Faszination entfaltet – und Besucherinnen und Besucher tief berührt.Erhalten Sie vier Mal im Jahr die Seazen Bookazines mit Geschichten zu den Themen Kunst & Kultur, Fine Dining, Cocktails & Wein, Sport & Natur, sowie Reportagen über Reiseziele in der Schweiz, Europa und weltweit. Ergänzt durch Hotelreviews und Interviews mit Hotelmanagern, Sterneköchen, Künstlern und Locals – verfasst von den besten Schweizer Reiseautorinnen und -autoren! www.seazentravel.com Hosted on Acast. See acast.com/privacy for more information.

#Berichtausberlin #DieterHapel #DNEWS24 #AugehtippSPD-Krach macht richtig Lärm. Berlin will beim Personal sparen. Auf 22 Hauptstraßen geht's künftig wieder flotter voran. Trunkenbold blieb im Tiergartentunnel stecken. Drogenfahrer rast in Kindergruppe. Die Feuerwehr ist am Limit. Kühnert läuft. In der Nacht wird scharf geschossen. In der Hauptstadt wird zu viel geraucht. Ausgehtipp der WocheDas Meraki liegt am schönen Fasanen-Platz in Wilmersdorf. Das griechische Restaurant bietet ordentliche und schmackhafte Portionen.Versteckt im 3. Hinterhof irgendwo zwischen Kreuzberg und Neukölln finde der Sucher in der Elbestraße das eins44. In der ehemaligen Werkshalle wird Fine Dining angeboten.

On this episode of The STL Bucket List Show, we sit down with Elliott Brown and Brandon Panosh, the duo behind The Biscuit Joint in Midtown, to talk about their next chapter — Scouts, a fine dining concept rooted in community, hospitality, and the spirit of their early pop-ups.What began as intimate Dinner at the Loft evenings has grown into a neighborhood-driven food group, blending creativity, culture, and a love for St. Louis.We dive into:How a loft supper club during the pandemic evolved into The Biscuit JointThe vision for Scouts — living room to dining room to kitchen — and why it should feel like homeBuilding teams, culture, and consistency across conceptsBalancing family, business, and legacy as entrepreneurs in STLPre-theatre plans for The Fox and creating a true neighborhood spotTheir STL Bucket List picks and who inspires them locallyThis episode is a look at craft, community, and the courage to level up right here in St. Louis.

Episode 145 – Travis “The Nomad Cook” PetersenThis episode, JP cooks up a special session with Canada's original culinary cannabis mover — Travis Petersen, aka The Nomad Cook. A Vancouver native and MasterChef Canada alum, Travis flipped his kitchen game into a rolling infused fine-dining experience, serving epic pop-up dinners and cannabis workshops from coast to coast. He's hosted thousands via RV‑based private events, taught dosing precision to chefs, and helped legitimize cannabis as culinary art nationwide  .⸻What You Will Learn on This Episode:    •    How winning hearts and taste buds on MasterChef Canada led Travis down the path of cannabis cuisine      •    The story behind The Nomad Cook: packing up an RV and cooking infused dinners from Vancouver to Quebec City and beyond      •    Why he treats cannabis like a “super-food” — building menus around terpene profiles and cooking for outcomes, not just highs      •    How he built dosing into fine-dining — creating immersive 5-course meals tailored for comfort, connection, and clarity      •    What it takes to host safe, responsible cannabis dining—teaching chefs, famous guests, and everyday cookers how to infuse thoughtfully  Perfect episode for foodies, cannabis heads, and anyone curious about how culture transforms when you elevate the plate with the plant.Y'all know what time it is… Roll em fat, torch your rigs, pack your bongs, bag up some work, water your plants, do what you gotta do because we're about to take this journey with Nomad Cook!✌

This week's sermon explores Luke 14:1, 7–14, where Jesus dines at the home of a Pharisee and watches guests scramble for seats of honor. Rather than scolding, Jesus turns the moment into a graceful, witty parable on humility and hospitality. Drawing from both ancient and modern examples — including inherited fine china, youth mission trips, and Chef José Andrés' work feeding people in crisis — we see how Jesus' table isn't about etiquette or influence but about making room for the overlooked. Jesus reminds us: the real blessing comes not when we get repaid, but when we welcome those who can't repay us at all. That's where God's joy is found — and where true community begins. What if every table we set — in our homes, schools, or churches — became a little glimpse of the banquet of heaven? Tune in and take your seat at the table.

Today's guest is Luke Dale-Roberts, the award-winning chef whose name has become synonymous with pushing the boundaries of fine dining. From steering La Colombe to global acclaim as the Best Restaurant in Africa & the Middle East and climbing to No.12 on the World's 50 Best Restaurants list, to redefining South Africa's culinary landscape with The Test Kitchen—winning Restaurant of the Year multiple times and breaking into the world's top 25—Luke has consistently raised the bar. Now, with his latest venture SALON, crowned Africa's Best New Restaurant and winner of the 2025 Luxe Restaurant of the Year, he continues to innovate and inspire.We talk about the origins of his legendary Café au Lait sauce, why Cape Town now rivals any global food capital, the tough reality of running fine dining in a changing world, and the extraordinary impact of his Fledglings initiative, which has given opportunities to young cooks from disadvantaged backgrounds.Along the way, Luke reflects on his early years in London's kitchens, the failures that shaped his cooking, the high points that took him to the top 50 restaurants in the world, and why, despite the challenges, he still adores the theatre and intensity of fine dining.---------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

Poll: Katie Porter leads California governor’s race, boosted by former Kamala Harris supporters Please Subscribe + Rate & Review Philip Teresi on KMJ wherever you listen! --- KMJ’s Philip Teresi is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi, Weekdays 2-6 PM Pacific News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Poll: Katie Porter leads California governor’s race, boosted by former Kamala Harris supporters Please Subscribe + Rate & Review Philip Teresi on KMJ wherever you listen! --- KMJ’s Philip Teresi is available on the KMJNOW app, Apple Podcasts, Spotify, Amazon Music or wherever else you listen. --- Philip Teresi, Weekdays 2-6 PM Pacific News/Talk 580 & 105.9 KMJ DriveKMJ.com | Podcast | Facebook | X | Instagram --- Everything KMJ: kmjnow.com | Streaming | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

In dieser Homecooking - Vol.7 Ausgabe haben wir zwölf Gäste, die uns mit ihren Rezepten, Küchentipps und Food-Geschichten inspirieren. Clara Hunger – Episode 181 – Shootingstar am Gastrohimmel. Sie zeigt, wie man mit Pasta, guter Wurst, Weißwein, Knoblauch und Salbei im Nu ein Gericht kocht, das immer gelingt. Felix Gabel – Episode 156 – Sternekoch im Budersand Sylt, Restaurant KAI3. Er schwärmt von den Sylter Miesmuscheln direkt vor seiner Haustür und verrät, wie er sie am liebsten inszeniert. Onur Elci – Episode 178 – Event-Koch und Autor des Kochbuchs Alles in die Mitte. Er zeigt, wie Mezze zum Teilen funktionieren: vom Feta-Melonen-Salat über Tzatziki und Calamari bis zum perfekten Hummus mit Tahini und Eiswürfeln. Denise Wachter – Episode 173 – Journalistin und Autorin, die uns nach Vilnius mitnimmt und die litauische Sommersuppe Šaltibarščiai vorstellt – frisch, pink und sommerlich. Hannes Schröder – Episode 172 – Koch und Gastrounternehmer u.a. Küchenfreunde Hamburg. Er erinnert sich an sein liebstes Kindheitsgericht: Schmorgurken mit Dill und Kalbsklößchen – bodenständig und voller Emotion. Laura Hutter – Episode 179 – Food- und Social-Media-Expertin, Gründerin des Social Food Collective. Sie serviert einen selbstgemachten Obazda mit gepickelten Zwiebeln und Gurken – ein Klassiker aus ihrer Heimat. Maximilian Schmidt – Episode 171 – Sternekoch im Hotel Restaurant Roter Hahn in Regensburg. Er präsentiert sein Signature Dish: Schweineschwänzchen, Nose-to-Tail mit viel Raffinesse umgesetzt. Tarik Rose– Episode 177 – Bekannter TV- und Ernährungskoch, Betreiber und Küchenchef Restaurant Engel, Hamburg. Er spricht über personalisierte Ernährung und erklärt, wie man durch bewusste Lebensmittelauswahl Energie und Gesundheit steigern kann. **Marco Seibold **– Episode 176 – „König der Kräuter“. Er empfiehlt einfache Zugänge zu Wildkräutern, etwa Butterbrot mit frischen Kräutern oder Joghurt-Dips, um intensive Aromen neu zu erleben. Benedikt Blumhagen – Episode 174 – Imker und Gründer der Honigmanufaktur Herr Biene. Er kombiniert Lachs mit Honig-Senf-Kruste und zeigt, wie vielseitig Honig in der Küche ist. Jan Philipp Hartmann – Episode 180 – Direktor der Anuga. Er berichtet von der größten Foodmesse der Welt und erklärt, warum Kochen für ihn ein meditativer Ausgleich ist. Maurizio Oster – Episode 168 – Sternekoch im Restaurant Zeik in Hamburg. Er kreiert ein komplettes Menü aus Algen: gestockte Creme, Eis, frittierten Blasentang und mehr – nachhaltig, kreativ und überraschend. Zwölf Gäste, zwölf Ideen – eine Episode voller Abwechslung, Genuss und Inspiration. Moderiert und produziert von Boris Rogosch Links dieser Epsiode: Foodtalker Webseite: https://www.foodtalker.de/ Foodtalker bei Instagram: https://www.instagram.com/foodtalker_podcast/ Werbung - Diese Episode wird unterstützt und präsentiert von: CUCINARIA - der Küchentempel: Das Fachgeschäft für Küche, Kochen und Kaffeekultur in Hamburg-Eppendorf: https://www.cucinaria.de Der Große Restaurant & Hotel Guide: Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack: https://www.der-grosse-guide.de

What if you could take the precision of fine dining and scale it to millions of people—without diluting the magic?That's the challenge John Karangis has spent a lifetime solving. From the kitchens of Paris and Gramercy Tavern to leading culinary innovation at Shake Shack, John has mastered the art of translating high-end experience into high-volume impact. In this episode, he reveals the playbook behind Shake Shack's wildly successful LTOs, why most “innovation” fails, and how he balances creativity with consistency in a system built for scale. We also explore the emotional drive behind his work—how fatherhood reshaped his leadership, and why humility may be the sharpest tool in his kitchen.For any operator looking to elevate their food without losing their soul, this one hits deep.To learn more about Shake Shack and their culinary innovation, visit shakeshack.com.____________________________________________________________Free 5-Day Restaurant Marketing Masterclass – This is a live training where you'll learn the exact campaigns Josh has built and tested in real restaurants to attract new guests, increase visit frequency, and generate sales on demand. Save your spot at restaurantbusinessschool.comFull Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Chef Alexandros Sperxos joins Jen Crichton to share what it’s like to lead The Dish, one of twelve unique concepts at Culinara Social Dining, perched 100 metres above the city in the world’s highest food hall. On the ground, Mazlum Topcu, co-founder of The Banc, explains how the new Mini Bancer weight-loss–friendly menu offers high-protein, smaller portions to accommodate changing appetites. Meanwhile, the trailer for Season Two of the Netflix show With Love, Meghan was just released. And it’s the moment revealing that Prince Harry doesn’t like lobster that’s really getting people talking. So, on the show, we delve on the topic of fussy eating with occupational therapist Tara Connolly. Plus, we explore eco-fashion initiatives with Jennifer Sault of Thrift For Good, and learn about environmentally friendly floristry from Kat Legaspi, founder of Raya Flora.See omnystudio.com/listener for privacy information.

Today's LA Food Podcast is a first — our debut three-part episode. First up, host Luca Servodio breaks down the week's biggest food stories, from Eleven Madison Park's bold new pivot to Bill Addison's glowing RVR review and how Ozempic is reshaping restaurant menus. He also sings the praises of recent meals at Budonoki, Lasita and Teddy's Red Tacos. Then, LA Chef Con founder Brad Metzger joins us to preview the October 6 event at Redbird and Vibiana, bringing together the city's top chefs and industry leaders. Finally, our headliner: Michael Voltaggio, the Top Chef season 6 winner, bad boy of molecular gastronomy, and creative force behind restaurants like ink. and The Bazaar. We revisit his groundbreaking career, unpack how the 2010s put LA fine dining on the global map, and explore why he's still relentlessly pushing culinary boundaries.The LA Food Podcast is powered by Acquired Taste Media. Be sure to check out our sister shows: Taqueando with Bill Esparza and Let It Rip. And don't forget to rate and review!–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Plus Can AI Run A Whole Country?Like this? Get AIDAILY, delivered to your inbox 3x a week. Subscribe to our newsletter at https://aidaily.usAI Could Make Book Reading Obsolete—and Students Have the Most to LoseAI's takeover of book “reading”—through instant summaries, comparisons, and chats with texts—is stripping away the deep engagement, growth, and joy of diving into the real thing. Students may lose critical thinking and the emotional payoff that only actual reading delivers.Could AI Run a Whole County? Albania Wants to Find OutAlbanian PM Edi Rama floated the idea of an AI‑run ministry—maybe even an entire AI government—to kill corruption and fast‑track EU membership. AI already plays a role in procurement, customs, and infrastructure monitoring. But critics warn: if you don't clean the system, AI will just “hide the old dysfunction better.”AI Chef Aiman Is Flipping the Script on Fine Dining in DubaiIn Dubai, an AI named Chef Aiman designs wild, next-level menus using molecular gastronomy smarts—think repurposed scraps, funky flavor combos, and full sensory vibes. Human chefs don't get ghosted—they polish the ideas, making this a collab, not a take-over. Illinois Bans AI as Your Therapist—More States Eye the MoveIllinois just outlawed the use of AI chatbots for therapy, insisting only licensed pros can make treatment decisions—though AI still gets green-lit for desk work. And it's not stopping there: California, New Jersey, and Pennsylvania are all cooking up bills to clamp down on AI's emotional reach.MIT Uses Generative AI to Cook Up Superbug-Killing AntibioticsMIT researchers tapped generative AI to design novel antibiotics—screening over 36 million molecules—to find two standout compounds that crushed gonorrhea and MRSA in lab and mouse tests. These structurally fresh antibiotics could spark a new era in fighting drug-resistant bugs. AI Music Is Ubiquitous and Getting Harder to SpotAI-generated music is everywhere—and it's getting crazy hard to tell the difference from human-made tracks. Detection tech is racing to catch up, but the vibe? Super seamless, borderline invisible.Cheapfake AI Celeb Videos Are Rage-Baiting People on YouTubeYouTube is flooded with cheapfake celeb fan-fiction—static shots + AI voices recreating fake celeb feuds. Viewers, especially older/right-leaning ones, freak out, fueling engagement and clicks. Platforms struggle to flag them as AI-made, and even when policies exist, enforcement is weak.Does AI Really Boost Productivity at Work? Research Shows Gains Don't Come Cheap or EasyTurns out AI productivity boosts are a whole mood—but only if you invest in training, redesign workflows, and rethink how humans and AI tag-team. Without that, efficiency gains stay low-key and expensive. 

In the second episode of our five-part series spotlighting the chefs behind Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Tim Saenz of Il Fiorello Olive Oil Company. With roots in San Diego's top kitchens—including The Addison, Jeune et Jolie, and The Marine Room—Chef Tim brings serious culinary chops and a deep love for fresh seafood and local ingredients. Destination Vacaville? Let's go! 

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.

Send us a textFor 20 years, she lived a life shrouded in mystery: dining anonymously at some of the world's most celebrated restaurants, and deciding which ones would earn (or lose) the coveted MICHELIN stars. In this rare and candid interview, “P” — a Sicilian-born, Bronx-raised former MICHELIN Guide inspector — shares her fascinating journey from anthropology and food studies to becoming one of the most elusive figures in the culinary world.From the rigorous inspector training in France, to her most unforgettable meals, to the pressure of evaluating a potential three-star dining experience, “P” takes us behind the curtain of MICHELIN's closely guarded process. She answers YOUR listener and viewer questions revealing how restaurants are chosen, what really sets a 3-star apart from a 2-star, the truth about “pay-to-play” rumors, why certain stars shocked her, and yes… whether inspectors get a discount on tires.In This Episode:How she became a MICHELIN inspectorThe truth about inspector training & assignmentsWhat inspectors really look for (and what they don't)How stars are decided and why some ratings surprise even insidersBehind-the-scenes challenges, controversies, and unforgettable dining momentsAdvice for young chefs chasing their first starHer thoughts on the guide's evolving global presence and credibilityIf you've ever wondered how the MICHELIN Guide really works or dreamed of what it's like to live the “secret star life”  this episode is a must-listen.LISTEN HERE or on your favorite podcast platform: AppleSpotifyiHeartradioAmazon MusicAudibleThank you for listening. As always, from my “palette”  to yours, Cheers! BrendaSupport the show

Special guest Louie Mantia joins the show to talk about Liquid Glass, the various OS 26 updates, and the worrisome state of Apple's UI design overall. Also: sandwiches.

Step into Episode 172 of ‘On the Delo' as David DeLorenzo sits down with Chef Cory, owner of the acclaimed COURSE restaurant, for an inspiring conversation about transforming from a dairy farm boy in Iowa to a James Beard-recognized chef in Scottsdale. Chef Cory opens up about his unexpected pivot from architecture to culinary arts, the brutal but transformative mentorship under Chef Ivan Flowers, and how his farming roots still influence his approach to fine dining today.From surviving the pressure cooker environment at Different Point of View to winning in front of Martha Stewart on Food Network's ‘Chopped', Chef Cory shares the real story behind building COURSE—including the challenges of opening during COVID, creating approachable fine dining, and why he chose to put his restaurant next to a Pita Jungle. This episode dives deep into restaurant operations, work-life balance as a chef-owner, and the evolution of Phoenix's culinary scene into a world-class destination.Chapter Guide (Timestamps):(00:02 - 02:46) Introduction: Welcome to Episode 172 with Chef Chef Cory(02:46 - 06:05) Farm Roots: From Pearl City Dairy Farm to Arizona Architecture Dreams(06:05 - 09:01) Culinary School to Kitchen Hell: Learning Under Chef Ivan Flowers(09:01 - 13:47) Career Climb: Different Point of View, Sedona, Teaching, and Binkley's(13:47 - 15:21) Food Network Fame: The Chopped Experience and Opening Doors(15:21 - 20:10) Building COURSE: Finding the Perfect Scottsdale Location(20:10 - 25:05) Restaurant Philosophy: Making Fine Dining Approachable and Fun(25:05 - 29:10) Work-Life Balance: Family Time and the Chef's Dilemma(29:10 - 31:00) Community Support: Phoenix's Rising Culinary Scene(31:00 - 33:35) Chef Lifestyle: Staying Fit in a Food-Focused Career(33:35 - 36:28) Future Vision: Expansion Plans and Final Thoughts

Jackie Carnesi has reinvigorated Brooklyn's Kellogg's Diner, a 24-hour destination diner (if there is such a thing) that serves traditional diner food alongside killer Tex-Mex, culled from Jackie's memories of her Texas childhood. In this conversation, recorded on-site at the diner, she recounts her slow discovery of the pro kitchen, initially reluctant migration to NYC, and early jobs working with chefs like Chris Cipollone and Alex Stupak. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. 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!

What if the most powerful list in restaurants isn't about food—it's about influence?William Drew runs the World's 50 Best Restaurants, the ranking that can transform a chef's life overnight. But behind the glitz is a story of politics, pressure, and purpose. In this episode, we go deep on how the list really works, who gets included, and what it reveals about the evolving values of the global dining scene. We explore the rise of storytelling over technique, how post-pandemic shifts are impacting who wins, and why French cuisine is no longer the default standard. William doesn't just defend the list—he opens it up. And in doing so, he gives us a rare look into how prestige is created and what it means for the future of restaurants. If you've ever wondered who decides what matters in food—this is that conversation. To learn more about The World's 50 Best Restaurants, visit https://www.theworlds50best.com.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Monica Danna is back! She joins Eric to discuss some of the latest news from the Houston restaurant and bar scene including FM Kitchen + Bar being folded into PKL Social and the new ghost kitchen concept Kaisen Sushi Houston making a big splash. In the Restaurants of the Week portion, Succulent Fine Dining is featured. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Inner Loop Pickleball Bar Expands Into Neighboring Burger Joint Self-Taught Chef Slices Into Houston with High-Quality Sushi To Go Star Houston Pitmaster Flames Out On Food Network Barbecue Competition Austin Burger Favorite P. Terry's Sets Opening Date For Third Houston Store 10 Eateries Participating in Houston Restaurant Weeks for the First Time

Vichit Mukura, executive chef of Royal Osha in Bangkok, talks with Jeanie Fang of Insider Travel Report about Thai fine dining and the restaurant's Michelin recognition. He also shares how Royal Osha became a film location for HBO's The White Lotus and how it continues to attract global travelers. For more information, visit www.royalosha.com.  All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.  

BEST SHOW BESTS! In this classic clip, Tom gets a call from RICK DEBETTO about his family's restaurant! (Originally aired on WFMU on November 9th, 2010) New to the Best Show? Check out Best Show Bests, the greatest hits of The Best Show! Available every Friday on your podcast app. BEST SHOW LIVE! The Best Show is celebrating 25 years with a live show extravaganza for the ages. Coming to NYC, Philly, LA, and Chicago this Fall! Tickets go on General Sale this Friday July 18th at 10am local time BUT Patreon subscribers can get tickets RIGHT NOW with an exclusive promo code. Sign up at Patreon to get the promo code:⁠patreon.com/thebestshow⁠ Sat 10/11 - Brooklyn - Bell House ⁠https://www.ticketmaster.com/event/300062ED179148EC⁠ Mon 10/13 - Philly - Union Transfer ⁠https://www.axs.com/events/1052919/the-best-show-tickets?skin=uniontransfer⁠  Wed 10/15 - LA - Lodge Room ⁠https://www.lodgeroomhlp.com/shows/best-show-25th-anniversary-at-lodge-room⁠ Tues 10/21 - Chicago - Thalia Hall ⁠https://www.ticketweb.com/event/best-show-25th-anniversary-at-thalia-hall-tickets/13876034?pl=thalia3⁠ SUPPORT THE BEST SHOW ON PATREON! WEEKLY BONUS EPISODES & VIDEO EPISODES! ⁠https://www.patreon.com/TheBestShow⁠ WATCH THE BEST SHOW LIVE EVERY TUESDAY NIGHT 6PM PT ON TWITCH ⁠https://www.twitch.tv/bestshow4life⁠ FOLLOW THE BEST SHOW: ⁠https://twitter.com/bestshow4life⁠ ⁠https://instagram.com/bestshow4life⁠ ⁠https://tiktok.com/@bestshow4life⁠ ⁠https://www.youtube.com/bestshow4life⁠ THE BEST SHOW IS A FOREVER DOG PODCAST ⁠https://thebestshow.net⁠ ⁠https://foreverdogpodcasts.com/podcasts/the-best-show⁠ HEARD IT ON THE BEST SHOW PLAYLIST ⁠https://open.spotify.com/playlist/2XIpICdeecaBIC2kBLUpKL?si=07ccc339d9d84267⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

BEST SHOW BESTS! In this classic clip, Tom gets a call from RICK DEBETTO about his family's restaurant! (Originally aired on WFMU on November 9th, 2010) New to the Best Show? Check out Best Show Bests, the greatest hits of The Best Show! Available every Friday on your podcast app. BEST SHOW LIVE! The Best Show is celebrating 25 years with a live show extravaganza for the ages. Coming to NYC, Philly, LA, and Chicago this Fall! Tickets go on General Sale this Friday July 18th at 10am local time BUT Patreon subscribers can get tickets RIGHT NOW with an exclusive promo code. Sign up at Patreon to get the promo code:⁠patreon.com/thebestshow⁠ Sat 10/11 - Brooklyn - Bell House ⁠https://www.ticketmaster.com/event/300062ED179148EC⁠ Mon 10/13 - Philly - Union Transfer ⁠https://www.axs.com/events/1052919/the-best-show-tickets?skin=uniontransfer⁠  Wed 10/15 - LA - Lodge Room ⁠https://www.lodgeroomhlp.com/shows/best-show-25th-anniversary-at-lodge-room⁠ Tues 10/21 - Chicago - Thalia Hall ⁠https://www.ticketweb.com/event/best-show-25th-anniversary-at-thalia-hall-tickets/13876034?pl=thalia3⁠ SUPPORT THE BEST SHOW ON PATREON! WEEKLY BONUS EPISODES & VIDEO EPISODES! ⁠https://www.patreon.com/TheBestShow⁠ WATCH THE BEST SHOW LIVE EVERY TUESDAY NIGHT 6PM PT ON TWITCH ⁠https://www.twitch.tv/bestshow4life⁠ FOLLOW THE BEST SHOW: ⁠https://twitter.com/bestshow4life⁠ ⁠https://instagram.com/bestshow4life⁠ ⁠https://tiktok.com/@bestshow4life⁠ ⁠https://www.youtube.com/bestshow4life⁠ THE BEST SHOW IS A FOREVER DOG PODCAST ⁠https://thebestshow.net⁠ ⁠https://foreverdogpodcasts.com/podcasts/the-best-show⁠ HEARD IT ON THE BEST SHOW PLAYLIST ⁠https://open.spotify.com/playlist/2XIpICdeecaBIC2kBLUpKL?si=07ccc339d9d84267⁠ Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

本期《说给你吃》，我们来聊聊中餐大圆桌和西餐小盘子的文化江湖。中国古代也分餐？ “费劲饭”Fine Dining究竟有多费劲？中国人用叉子居然早西方三千年？为什么吃西餐要点蜡烛，中餐一点就像恐怖片？从筷子到叉子、从锅气到咖啡社交，这期节目请稳住筷子，小心文化差异让你喷饭（点击播客，收听节目）。

We are excited to have Taylor from Edmonton, Alberta joining us on today's show to share his recent trip down to Walt Disney World with us! We hear about his split-stay to both Disney's Coronado Springs Resort at Bay Lake Tower at Disney's Contemporary Resort! We discuss fun times in all four theme parks, using Premier Pass on two of those days, enjoying the details that sell the "immersion" of the experience, as well some fine dining and tips for folks that have specific dietary needs! This and much more on today's show! We hope you can continue the conversation with us this week in the Be Our Guest Podcast Clubhouse at www.beourguestpodcast.com/clubhouse! Thank you so much for your support of our podcast! Become a Patron of the show at www.Patreon.com/BeOurGuestPodcast.  Also, please follow the show on Twitter @BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast.   Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!

Mario Naar, owner of Miami's Chevre, chef Claudio Giordano and sommelier Nils Lackner, otherwise known as the "cheese” guy, the “fish” guy, and the "wine” guy, talk with Alan Fine of Insider Travel Report about how they lead a “cultivated journey” aboard Sea Cloud Spirit through Corsica and Sardinia. They share how Sea Cloud Spirit's top-quality ingredients and immersive food and wine focus create an unforgettable luxury sailing experience. For more information, visit www.seacloud.com.  All our Insider Travel Report video interviews are archived and available on our Youtube channel  (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.  

In the first episode of our five-part series featuring the chefs from Visit Vacaville's Farm to Table Dinner 2025, host Alyssa Pardini sits down with Chef Megan Smith of Ironwood American Bistro. Megan shares the inspiration behind her vibrant salad course, made with local produce, foraged fennel pollen, and garden-fresh chive blossoms. She also talks about her culinary journey and how she now focuses on teaching approachable, nutrition-focused cooking classes. Destination Vacaville? Let's go! 

Mario Naar, owner of Miami's Chevre, chef Claudio Giordano, and sommelier Nils Lackner (the "cheese guy," "the fish guy," and the "wine guy") talk with Alan Fine of Insider Travel Report about leading a special “cultivated journey” aboard Sea Cloud Spirit through Corsica and Sardinia. They share how Sea Cloud Spirit's top-quality ingredients and immersive food and wine focus create an unforgettable luxury sailing experience. For more information, visit www.seacloud.com. All our Insider Travel Report video interviews are archived and available on our Youtube channel (youtube.com/insidertravelreport), and as podcasts with the same title on: Spotify, Pandora, Stitcher, PlayerFM, Listen Notes, Podchaser, TuneIn + Alexa, Podbean,  iHeartRadio,  Google, Amazon Music/Audible, Deezer, Podcast Addict, and iTunes Apple Podcasts, which supports Overcast, Pocket Cast, Castro and Castbox.

One birthday dinner at Melbourne's fanciest restaurant at age nine was all it took for Besha Rodell to get hooked on fine dining. She turned that obsession into a career, becoming a James Beard Award winning food critic for LA Weekly, The Age, and The New York Times. Besha Rodell's new memoir goes beyond restaurant reviews. It's an unflinching account of navigating a high-pressure, male-dominated world where every meal feeds deeper questions of self-worth, longing, and the drive to belong. It's called "Hunger Like a Thirst: From Food Stamps to Fine Dining, A Restaurant Critic Finds Her Place at the Table".

A quick preview of our upcoming series featuring the talented chefs behind Vacaville's 2025 Farm to Table Dinner. 

Household Express: Guest Ismael Floris Defining Fine Dining by Radio Islam

Selamat datang di Ngobrol Sore Semaunya Special Episode Follow Me Malaysia-Singapore Series!Di episode kedua series ini, Putri Tanjung dan tim explore kuliner Kuala Lumpur—mulai dari hidangan Michelin-listed ✨ hingga fine-dining nasi kandar yang unik

In this In Case You Missed It (ICYMI) article read, we revisit an article titled, "The Johnson Studio Transforms Former Memphis Foundry into Fine Dining Destination," by Jennie Morton published on the i+s website on April 22, 2025. We spotlight an inspiring adaptive reuse project by The Johnson Studio at Cooper Carry in this mini episode, in which you'll discover how a former 1920s Memphis foundry was thoughtfully transformed into Bishop, a French brasserie that balances contemporary fine dining with historic preservation. From honoring industrial heritage to embracing sustainable design, this episode offers a behind-the-scenes look at how old spaces can gain new life—and purpose.

On this episode! The Fellas discuss the come up and fall out of the A$AP Mob era. Will A$AP Rocky ever release his new album?We review new releases such as EST Gee' My World album, ful of unreleased tracks.Young Chris and Dave East release Fine Dining, which begs the question, where did Young Chris' career fall short?(This episode was recorded before game 7 of the NBA Finals)Game 7 is underway, listen to our predictions of who will take home the Larry O'Brien trophy.And... Is Tyrese Haliburton a SUPERSTAR?Be sure to follow us on Instagram @2HipHopSenseis.a.casual and be sure to subscribe to our new YouTube page!We Love any and all feedback! If you REALLY loyal, be sure to tell a friend to tell a friend to listen to the Podcast.

Will AI elevate the kitchen or erase the soul of cooking?In this episode of Chef's PSA, André Natera sits down with Helene Kennan, founder of Kennan Food Strategies, and Coner Seargeant, VP of Restaurants at Headington Companies. Together, they break down the coming wave of artificial intelligence in restaurants—from menu engineering and kitchen efficiency to the cultural impact on chefs, education, and hospitality leadership.They explore:How AI can enhance creativity instead of killing itWhy storytelling still matters in the age of automationWhat young chefs must learn now to stay relevantBurnout, balance, and building meaningful kitchen cultureFlavor Forays, culinary icons, and advice from the front linesWhether you're a chef, culinary student, or restaurant operator, this episode will reshape how you think about the future of food.Don't miss the segment on AI's role in culinary education and how it's already changing the industry.AI in restaurants, culinary innovation, Helene Kennan, Coner Seargeant, Chef's PSA Podcast, fine dining technology, kitchen automation, chef burnout, hospitality leadership, Flavor Forays, chef education, restaurant management, Michelin star kitchens, future of cooking, food tech podcast.New episodes weekly. More tools for chefs at chefspsa.com⁠⁠⁠⁠⁠Learn about Marketscale⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to my Substack!⁠⁠⁠⁠⁠⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠⁠⁠⁠⁠⁠

住近美術館，把握最後機會 《惟美術》3房熱銷倒數 輕奢品味，全新完工，即刻入住 近鄰輕軌C22站，設籍明星學區 預約來電 07-553-3838 https://sofm.pse.is/7rtc9c －－－－以上訊息由 SoundOn 動態廣告贊助商提供－－－－ 飛碟聯播網《飛碟早餐 唐湘龍時間》2025.06.06 週五美食單元 專訪：資深美食記者｜姚舜 主題：正宗松雲派！全台唯一Fine Dining川菜餐廳 姚舜美食中央社  / samyaotalks  【餐飲集團誰最賺??】～母親節真給力！ 連鎖餐飲集團王品（2727)、瓦城（2729)、王座（2751）受惠展店效益與母親節和端午連假帶旺聚餐商機，5月與1至5月累計營收均雙創同期新高，揚秦（2755）5月營收則創單月歷史新高，前5月累計營收亦創同期新高。 展望下半年，第三季暑假到來，連鎖餐飲集團百貨商場門市有望在聚餐熱潮帶動下，推升營收表現。第四季則為餐飲產業傳統旺季，搭配年末節慶與聚餐商機，將進一步挹注營運動能，連鎖餐飲集團下半年營收表現可望優於上半年。 【不再只吃「一口油」！】 ～台北中山北路〈赤身燒肉 USHIO TAIPEI〉日本A5和牛食多不膩 ～主攻日本A5和牛赤身 ～日本福岡燒肉名店台灣分店，「#烤的壽喜燒」實在太誘人 ～每道燒肉都有Side Dish ～餐具器皿一律採用日本九州佐賀的「有田燒」 ～ 店內空間裝潢設計曾得過室內設計大獎 什麼樣的日本和牛多吃兩塊不怕「油嘴滑舌」？也不會膩？答案是：和牛赤身。 【 台灣首位松雲派川菜傳人王國政，進化了川菜24味型！】 ～ 台北Fine Dining川菜餐廳〈川雅〉，夏季新菜一手開箱 ～傳承正宗松雲派川菜脈絡，精彩演繹現代官府川菜 ～「菜中有菜」、「 食中有食」，「粗料細做」、「大菜小做」 ～從朝擺、頭湯、四柱菜、尾湯、主食、清口湯到甜點，完整呈現川筵套架構 #姚舜 #美食#姚舜美食中央社#餐飲#王品#揚秦#和牛#a5#松雲派#川菜#王國政 ▶ 《飛碟早餐》FB粉絲團  / ufobreakfast  ▶ 飛碟聯播網FB粉絲團  / ufonetwork921  ▶ 網路線上收聽 http://www.uforadio.com.tw ▶ 飛碟APP，讓你收聽零距離 IOS：https://reurl.cc/3jYQMV Android：https://reurl.cc/5GpNbR ▶ 飛碟Podcast SoundOn : https://bit.ly/30Ia8Ti Apple Podcasts : https://apple.co/3jFpP6x Spotify : https://spoti.fi/2CPzneD KKBOX：https://reurl.cc/MZR0K4 -- Hosting provided by SoundOn

In this episode of Fast Casual Nation, hosts Paul Barron and Cherryh Cansler sit down with Preet Paul Singh, partner of Houston-based bōl, to explore his fascinating journey from fine dining to fast casual. Singh shares how his team leveraged their culinary expertise from acclaimed restaurant Amrina to create two interconnected fast-casual concepts—bōl (Indian-inspired rice bowls and salads) and Pakpok Poe (elevated fried chicken)—while maintaining premium ingredients and building a scalable commissary model. From overcoming initial customer skepticism to developing a multi-tiered restaurant portfolio that includes fine dining, fast casual, and everything in between, Singh offers valuable insights on pricing strategy, operational efficiency, technology integration, and the future of fast-casual expansion for restaurant professionals looking to elevate their brands.#FastCasualNation #RestaurantBusiness #FastCasualGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

In this episode, I sit down with award-winning Hmong American pastry chef and restaurant owner, Diane Moua. We talk about her journey from being the eldest daughter in a traditional Hmong household to opening Diane's Place in Minneapolis, MN—a restaurant that honors her roots by serving dishes she grew up eating. Diane shares how not being surrounded by super sweet desserts growing up shaped her approach to pastry dishes, how moderation allows you to enjoy the foods you love, and how cultural food isn't what's making us unhealthy. It's the disconnection from our roots, forgetting that our Hmong elders have always eaten simply and intentionally. This is such a grounding conversation if you've ever felt pressure to water down your cultural dishes or give up the foods you love to “be healthy". Here's what we covered in this episode: --Your culture already taught you moderation. Diane reminds us that many Hmong desserts are naturally light, which helps us practice moderation before diet culture taught us to avoid sweets. --Don't water down your food to make it “healthy.” Instead of swapping out ingredients to make cultural dishes more "acceptable", learn how to portion so you can eat the real thing without feeling guilty. --You can enjoy sweets, just pick the one you actually want. If you're going to eat dessert, make it count. Diane shares how she eat one croissant or candy she truly craves and enjoys it especially being surrounded by food everyday. --Eating with your eyes matters. Presentation makes healthy eating more joyful. Whether you're at Diane's Place or at home, how your food looks on your plate can change how much you want to eat. To connect with Diane Moua, visit Diane's Place in Minneapolis, MN and follow her on Instagram:https://www.instagram.com/pastrydiane/https://www.instagram.com/dianesplacemn Apply for 1:1 Coaching: Ready to lose 10-20 pounds while eating foods you love? My 1:1 coaching program is designed to help women of color like you ditch restrictive diets and eat your cultural foods to keep the weight off for good. Choose between a 3-month (lose 10 pounds) or 6-month (lose 20 pounds) program. Book a free sales call here to apply: https://superlysam.com/coaching Stay Connected With Me: Join the consistency club weekly email series: https://superlysam.com/emails Learn more about me: https://superlysam.com/about Follow + connect with me on Instagram at: https://www.instagram.com/superlysam Follow + connect with me on Facebook: https://www.facebook.com/superlysam Want to know what kind of eater are you? Take the Quiz: here: https://www.tryinteract.com/share/quiz/65b148513f80c00014711569

Welcome to the second episode of our special Power Miniseries. Our guest is Katina Connaughton of SingleThread, the celebrated restaurant and farm in Healdsburg, California, that she and her husband, Chef Kyle Connaughton, co-founded in 2016. Today, Katina is the head farmer of the 24-acre property that supplies the SingleThread restaurant, farm store, and CSA program. As Katina shares with host Kerry Diamond, she never set out to become a farmer. But she found her power, and her calling, by literally digging in the dirt. “The further I stuck my hands in the earth,” she said, “the more I felt like myself.” Katina talks about the incredible journey that she and Kyle have been on, from meeting at a punk rock concert in high school, to becoming parents, living abroad, and rethinking the fine-dining experience back in California. Katina also talks about ThroughLine, the special food and film experience that celebrates the artisans, farmers, and producers she and Kyle have partnered with over the years. Our Power miniseries is presented by Veuve Clicquot and coincides with the new Power Issue of Cherry Bombe's print magazine, out now. We spotlighted more than 100 women in the worlds of food, drink, and hospitality, including Katina, who are using their power in interesting, inspiring, and innovative ways. Subscribe to our magazine here and check out the full list on cherrybombe.com. More on Katina: Instagram, SingleThread Farms, ThroughlineMore on Kerry: InstagramPast episodes and transcripts

This week on The LA Food Podcast, we dive into Pete Wells' provocative New York Times piece on how some of the world's top chefs are using artificial intelligence to reinvent fine dining. From crafting the perfect sausage to generating entire tasting menus, is AI the secret sauce of the future—or the recipe for a soulless, flavorless culinary dystopia? Luca and Father Sal break it all down.In Chef's Kiss, Big Miss, we unpack: Evan Funke's *ahem* sleek new Roman bar A spicy Bill Esparza take on Stanley Tucci Matt Rodbard's controversial take on Jonathan Gold And McDonald's getting… a little too online?The LA Food Podcast is powered by Acquired Taste Media, the studio behind Taqueando with Bill Esparza and The LA Countdown. Explore more at acquiredtastemedia.com and don't forget to rate and review wherever you listen.#LAfood #foodpodcast #AIchefs #PeteWells #restauranttech #EvanFunke #BillEsparza #McDonalds #AcquiredTasteMedia–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠

Kelly Hooker joins me for the May Real Time Reading episode where we highlight our current, past, and upcoming reads. Kelly's Selections: Last:  The Grand Paloma Resort by Cleyvis Natura When the Wolf Comes Home by Nat Cassidy Now: Four Mothers by Abigail Leonard Silver Elite by Dani Francis Next: Far & Away by Amy Poeppel Sunburned by Katherine Wood DNFs or Didn't Like: Not Quite Dead Yet by Holly Jackson Book Mail Highlights: Battle of the Bookstores by Ali Brady The Book of Guilt by Catherine Chidgey   Cindy's Selections: Last: Tilt by Emma Pattee Matriarch by Tina Knowles Now: Conform by Ariel Sullivan  Hunger Like a Thirst: From Food Stamps to Fine Dining, A Restaurant Critic Finds Her Place at the Table by Besha Rodell Next: The One and Only Vivian Stone by Melissa O'Connor  The Frozen River by Ariel Lawhon DNFs or Didn't Like: Gracie Harris Is Under Construction by Kate Hash  Book Mail Highlights:  Friends with Words : Adventures in Languageland by Martha Barnette  The Midnight Hour by Eve Chase   Interested in each of our Summer Reading Guides? Grab Kelly's here and Cindy's here. You will add so many great books to your TBR from both lists. We have very little overlap so check them both out! Donate to the podcast here or on Venmo. Want to know which new titles are publishing in June - October of 2025? Check out our fourth ⁠⁠⁠⁠⁠⁠Literary Lookbook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠which contains a comprehensive but not exhaustive list all in one place so you can plan ahead.     Looking for something new to read? Here is my monthly ⁠⁠⁠⁠⁠Buzz Reads⁠⁠⁠⁠⁠ column with five new recommendations each month. Link to my article about ⁠⁠⁠⁠⁠older protagonists in fiction⁠⁠⁠⁠⁠.     Connect with Kelly Hooker on Instagram. Connect with me on Instagram, Facebook, YouTube, and Threads.  Learn more about your ad choices. Visit megaphone.fm/adchoices