Podcasts about Fine dining

Welcome to the first episode of "Legacy of Luxury," live from Solomon Brothers Studios! Hosts Nick Constantino and Jaron Solomon kick off the series with an engaging discussion on legacy and luxury. Discover the fascinating history of the Solomon family, the evolution of diamonds, and the emotional significance of luxury purchases. Join us for an exciting journey through the world of opulence, featuring industry experts, captivating stories, and much more. Stay tuned for future episodes where we'll dive deeper into luxury cars, real estate, travel, fine dining, and more! Key Takeaways Introduction to the "Legacy of Luxury" podcast series. The history and legacy of the Solomon family in the jewelry industry. The cultural and historical significance of diamonds. The emotional and meaningful aspects of luxury purchases. Preview of future episodes covering various luxury topics. #LegacyOfLuxury, #SolomonBrothers, #DiamondHistory, #LuxuryLifestyle, #JewelryIndustry, #Opulence, #FineDining, #LuxuryCars, #RealEstate, #Travelpatreon.com/TheMarketingMadMen: https://www.nick-constantino.com/See omnystudio.com/listener for privacy information.

What happens when a steakhouse becomes a catalyst for agricultural change? In this rich and thought-provoking episode, host Mark Jewell is joined by Tim Meagher, COO of Vanguard Hospitality in Sioux Falls, SD—operator of acclaimed restaurants like Minerva's, Morrie's Steakhouse, and Grill 26.Tim shares how his team has redefined what it means to be intentional in the food business—partnering directly with local producers, prioritizing win-win relationships, and stewarding both community and land. This isn't just farm-to-table. It's culture-shaping leadership in action, driven by values, sustainability, and real connection.If you're in ag, food, or leadership—this is a masterclass on doing business with integrity and long-term vision.Key Takeaways:

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Running 3 restaurants can be nerve racking but what if they are all differnet concepts! Well thats what our guest Chris Hickey does, and he does it well! Global Street Food, Fine Dining, and A pizza spot! Plus Plum and Jeff may have to come to blows when they talk about pizza, the showdown is coming!

Whether you're celebrating a special occasion or simply want to treat yourself to the best money can buy, the metro is brimming with top-tier restaurants that specialize in gourmet fare with impeccable service. Here's your guide to the city's most inviting and influential fine dining establishments.

On today's edition of the podcast Eric is joined by Shawn Virene and David Buckley of Succulent Fine Dining. The guys speak with Eric about the inspiration for this new concept, why now was the right time for it, the desire for a patio, why David was the right fit to be the executive chef, their vision for the food, how the concept differs from a'Bouzy, the decor, growing succulents in preparation, the wine list, when they expect to open, and more. 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: Houston's Best Chef, Restaurant, and More Revealed at 2025 Tastemaker Awards 4 Houston Chefs and Restaurants are James Beard Award Finalists Aaron Bludorn's Rising Star Protégé Moving from Memorial to Montrose Dallas Tex-Mex Staple Shutters Only Houston Location After Less Than 2 Years

We began with Chef Anthony Bonett from @Moshulu, who's about to enter into his new role as the Chef at Triple Crown, located in the Radnor Hotel in Wayne, PA.  Chef Bonett has been working inside restaurants in Philadelphia for most of his career, landing a job with Fearless Restaurant's Marty Grims 15 years ago, and has worked for the family-owned business ever since. His career has long since focused on seafood-heavy cuisines where he offers creative meals to entice everyone's palates.  Today, he joined us while getting ready for the FR Restaurant Week, Easter Brunches, and his interesting twists on foods that we all love for the new Spring menu at Moshulu!  https://www.fearlessrestaurants.comhttps://www.fearlessrestaurants.com/moshuluhttps://www.triplecrownradnor.comNext, our host was joined by Keith Wallace who's name is synonymous with all things wine, including Founding a top-tier school for budding sommeliers and wine makers.  His career stemmed from working inside kitchens to wine making, from penning the book, "Corked & Forked" to contributing to different publications. As a person who looks for new and exciting ways to expand his career...he started a  program for sommeliers and winemakers at 31 years old which offers a wider accessibility for everyone to learn the industry.  His expertise and craft is finely-tuned so that he can ascertain what your taste in wine might be, and judge so accurately that his choices end up obtaining 90+ ratings from Wine Advocate and Wine Spectator.Wine School: https://www.vinology.comPodcast: https://podcasts.apple.com/us/podcast/after-wine-school/id1787586745Book: https://www.barnesandnoble.com/w/corked-forked-keith-wallace/1102622248Our final guest set her sights on business ownership within the culinary community early on, first trying her hand with interesting twists as a baker, then as a caterer, she started a ghost kitchen as well, and finally landed on her brand: Chubby Chicks.  Shakiera Turner, aka Chef Kiera has been turning up the levels on comfort food in the heart of Philadelphia. Although Chef Kiera has faced some issues after opening the doors for her new location at 1111 Walnut St in Philadelphia, she's finding a way to keep the upbeat and fun atmosphere going.  She just launched her new Party Boat, happening once a month through September which leaves from Atlantic City, NJ.  If you want to find out ALL the events/happenings that Chef Kiera has in the works, stay tuned in till the end of Food Farms And Chefs Radio Show, episode 318!Website: https://chubby-chicks-cafe.square.site/menuBook: https://www.amazon.com/Recipes-Chubby-Chick-Chef-Keira/dp/B0CMF5HB4NYouTube: https://www.youtube.com/channel/UCzGuJujcZ7xaKLpiGzGlYjQ

Thu, 03 Apr 2025 23:00:00 +0000 https://seesee.podigee.io/s3e17-rene-frank 923beda07c99781ac329209346647f99 Join us for a cool, bold and inspiring episode for food lovers, where fine dining meets fearless creativity. Our guest, Chef René Frank, takes us back to the heart of his childhood kitchen, where aromas, flavors and memories first ignited his passion for food. Amid the clatter of pots and the warmth of home-cooked meals, his journey is one that would take courage, vision, and relentless curiosity to transform him into one of the world's most groundbreaking pastry chefs. Named Pastry Chef of the Year four times by Gault & Millau and Rolling Pin, René shares the moments that shaped him and his kitchen at CODA, his two Michelin-starred restaurant in Berlin, a cutting-edge food laboratory where indulgence is redefined, and dessert takes center stage. CODA is not just a place to cook and eat, but a place to nourish, where the World's Best Pastry Chef of 2022 creates dishes that defy convention. In a city known for its freedom, creativity, and rule-breaking spirit, René is rewriting the language of desserts, eliminating refined sugar, butter, and flour to create something entirely new. This episode is about more than food-it's about having the courage to challenge convention, believing in wild ideas, and following through even when the world might call those ideas crazy! https://www.rene-frank.de Instagram: @rene.frank.coda Facebook: René Frank CODA Restaurant: https://coda-berlin.com Instagram: @codaberlin Facebook: CODA Dessert Dining The Chocolate Masterclass of René Frank *This episode is cohosted by European interior designer Petra van Veelen She is owner and CEO at Demucho a Dutch Interior Design Firm. She holds a Master of Science in Architectural Engineering from the Technical University Delft, The Netherlands. Her thesis about the development of a social housing system got marked with honors. She has 20 years of experience in real estate development an interior design with a special interest on sustainable and circular economy. She has also joined the theater as a performing actress in Amsterdam and continued to sing and perform with a choir in Berlin 3 17 full no Food,Kitchen,Chocolate,Fine Dining,Berlin,CODA,Dessert,Sugar,Flour,Courage Dr. Cecilia Ponce Rivera

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. (commercial at 8:14)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.

Welcome back to Pizza Quest!        There's something special happening in Pukalani, on the island of Maui, where Chef Jeff Scheer and his wife Kaili (along with their trusted friend and restaurant anchor, Chef Chris), are drawing big crowds and James Beard Award attention at their non-touristy, upcountry restaurant, Marlow. It starts with fabulous wood-fired sourdough pizzas (both traditional and inventive) but also, drawing on Jeff's background as a fine dining chef,  also includes duck confit, a must-have octopus' salad, handmade pasta dishes and gnocchi, rotating seasonal, locally grown specials, and uniquely flavored gelatos.  In a sense, Marlow is at the heart of an ever-growing Maui community of locals as well as "pilgrims" who have made the trek. For anyone thinking of heading to Hawaii, you will not want to miss the Marlow experience. Otherwise, join us here for a vicarious immersion into the world of Chef Jeff Scheer and Restaurant Marlow, and then imagine yourself there.

Marlene Vieira é a primeira mulher portuguesa em 30 anos a ser galardoada com uma estrela Michelin. Ricardo Dias Felner entrevista a mulher por detrás do restaurante Marlene numa conversa franca sobre o mundo da alta cozinha, o jogo do preenchimento das mesas e sobre o que ainda falta fazer na gastronomia portuguesaSee omnystudio.com/listener for privacy information.

Our guest is Thomas Frebel who is the creative director at Noma https://noma.dk/.  Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World's 50 Best Restaurants' No.1 spot.Since its opening in 2003, Noma's chef/owner René Redzepi has been inspiring the world through his strong philosophy of cooking with Nordic traditions and his never-ending pursuit of creativity.  Noma's landscape has reached far beyond Nordic countries and Redzepi and his team have been actively exploring various food cultures in the world, including Japan.Since Thomas joined Noma in 2009, he has been working closely with Chef Redzepi and served as the executive chef at Noma's restaurant project in Tokyo called INUA.  He joined us in Episode #338 and discussed his experience at INUA, Noma's pop-up dinners in Kyoto in spring 2023 and many other topics.In this episode, Thomas is back to talk about Noma's latest pop-up dinner in Kyoto that ran for 10 weeks from September to December 2024.  He will share with us the new discoveries and flavor development by the Noma team in Kyoto, this time in the fall, and also what is the future of Noma going to be after the pop-up up and much, much more!!!

If you're 21+, head to Viiahemp.com and use the code Erotic to receive 15% off AND if you're new to VIIA - get a free gift of your choice. . After you purchase they ask you where you heard about them. PLEASE support our show and tell them we sent you. This month of love, elevate your love life with VIIAOur sponsor, FLESHLIGHT, can help you reach new heights with your self-pleasure. FLESHLIGHT is the #1 selling male sex toy in the world.Looking for your next pocket pal? Save 10% on your next fleshlight with Promo Code: EROTIC at fleshlight.com fleshlight.comfleshlight.comPlease support our show and get discounts on our favorite brands by using our sponsors' links here!EroticStoriesPodcast.comAdvertising/Collabs/Stories: sensualroleplayasmr@gmail.comIf you enjoy this podcast, remember to leave a review on your favourite listening platform.See you next week.Mia x

„První Taro měla být malou sousedskou restaurací, kde byste na první pohled ani nečekali dobrou kuchyni, ale byla tam. Hostit lidi je pro nás přirozené. Ve vietnamské kultuře je běžné říct doma u stolu, že omáčka se nepovedla,“ říká spoluzakladatel a spolumajitel Taro Group Giang Ta.

Funkelnde Tempel treffen auf Science Fiction, grandioses Steetfood auf Fine Dining + ein Best Of Japan, China & Südostasien. Ist Taiwan das meist unterschätzte Reiseziel in Asien? Schon die Hauptstadt Taipeh hat alles, was ihr von einer Mega-Stadt auf diesem Kontinent wollt - plus Sachen, die nicht einmal wir wussten. Wir sind beseelt von Nachtmärkten, die regelmäßig mit Michelin-Sternen ausgezeichnet werden. Von einer weltweit berüchtigten Restaurant-Szene. Von einer Gesellschaft, die selbst auf monumentalen Plätzen und neben Jahrtausende alten Kunstschätzen eine Leichtigkeit und Toleranz versprüht, wie wir das aktuell in Europa kaum schaffen. Von sicherem Reisen für ALLE. Vom legendären 101-Wolkenkratzer ebenso wie dem sagenhaft schönen Jiufen, das mit seinen Teehäusern am Berg und Laternen schon diverse Künstler inspiriert hat. Lasst euch fallen in Asiens unterschätztestes Land und eine faszinierende Großstadt, ein Reise-Juwel. Sei es als Zwischenstopp, als Ausgangspunkt für eine Taiwan-Reise oder einfach zum Wegträumen in einer bessere, spannende, unendlich leckere Welt.Diese Folge entstand mit Freundlicher Unterstützung von Taiwan Tourism Administration. HIER der Kontakt, Informationen und Rückfragen.Unsere Werbepartner findet ihr HIER.Noch mehr Reisen Reisen gibt es in unserem Newsletter-Magazin.Unsere besten Tipps findet ihr auch auf unserem Blog. Hosted on Acast. See acast.com/privacy for more information.

Maximilian Schmidt führt das Traditionshaus Boutique Hotel & Restaurant Roter Hahn in Regensburg in dritter Generation – und hat es innerhalb kürzester Zeit zu einer der spannendsten kulinarischen Adressen der Region gemacht. Nach Stationen in internationalen Spitzenrestaurants, darunter das Drei-Sterne-Restaurant Frantzén in Stockholm entschied er sich 2020 bewusst für den Familienbetrieb – mitten in der Pandemie. Doch statt an alten Strukturen festzuhalten, entwickelte er eine neue kulinarische Handschrift: mutig, regional verwurzelt und dennoch weltoffen. Seine Ausbildung begann er bei Anton Schmaus im Historischen Eck in Regensburg, bevor er in der internatiionalen Sternegastronomie weitere Erfahrungen sammelte. Seine Küche verbindet feinste Handwerkskunst mit kreativen Experimenten, ohne dabei ihre Bodenständigkeit zu verlieren. Statt Luxusprodukten wie Hummer oder Kaviar setzt er auf heimische Zutaten wie Dry-Aged-Karpfen, fermentierte Stachelbeeren oder Schweineschwänzchen und schafft so unverwechselbare Gerichte. Doch wie gelang der Übergang von der gutbürgerlichen Küche zum Fine Dining? Wie veränderte sich das Gästeverhalten, und welche Herausforderungen bringt es mit sich, ein Traditionshaus neu zu erfinden? Maximilian Schmidt spricht offen über den Druck in der Spitzengastronomie, die wirtschaftliche Realität hinter einem Sternerestaurant und seine klare Vision für die Zukunft. Dabei geht es auch um seine eigene Entwicklung – vom Kochlehrling zum Küchenchef –, um Inspirationen aus der ganzen Welt und um die Frage, warum Nachhaltigkeit und bewusster Genuss für ihn nicht nur Trendbegriffe, sondern absolute Notwendigkeit sind. Im Gespräch erzählt er von seiner Leidenschaft für seine Lieblingszutaten und den kreativen Prozessen in der Küche. Wir erfahren, warum er sich von klassischen Menüstrukturen löst, welche Rolle Algen, Fermentation und heimische Produkte in seinem Konzept spielen und wie er es schafft, mit seinem Team immer wieder neue kulinarische Höhepunkte zu setzen. Taucht mit uns ein in eine Welt aus Tradition, Innovation und kompromissloser Leidenschaft für gutes Essen. Links zu dieser Episode: Boutique Hotel & Restaurant Roter Hahn: https://www.roter-hahn.com 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

Jonathan Fairbairn (standing in for Relebogile Mabotja) speaks to award-winning South African chef, Candice Philip about the 2025 Luxe Restaurant Awards and the awards also marked the official launch of the Luxe Star Grading System, an innovative initiative designed to set a new benchmark for excellence in the hospitality industry.See omnystudio.com/listener for privacy information.

What if everything you thought you knew about running a restaurant was wrong? Douglas Keane, the James Beard Award-winning chef behind Cyrus, has spent the last decade rethinking fine dining from the ground up. After closing his acclaimed restaurant in 2012, Douglas refused to return to the same broken model—so he built something completely different. In this episode, we dive into how he's engineered a new kind of restaurant: one where teams thrive, work-life balance exists, and profitability isn't a pipe dream. If you've ever wanted to challenge the status quo of this industry, this is a conversation you can't afford to miss. To learn more about his groundbreaking approach to fine dining, visit https://www.cyrusrestaurant.com. His story proves that rethinking the rules isn't just possible—it's the future of hospitality.____________________________________________________________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

Post 1917 (617-970-8566) is marked as one of the best emerging fine dining experiences in New England in a new Entrepreneur Daily Mag profile. Visit https://www.post1917.com for more. Post 1917 City: Reading Address: 136 Haven Street, Website: https://www.post1917.com

Get an easy $200 from Melio for making your first payment! (Affiliate link. Terms below) https://affiliates.meliopayments.com/travelonpointsteam Episode Description This week Southwest knocked the socks off of their customers in the worst way possible with a gutting of points earnings followed by tons of other changes. We also discuss: mileage broker businesses, JetBlue's Nintendo livery, card deals from Wyndham and FlyingBlue, 5% Chase PayPal, a hack to get free drinks and the Lululemon strategy for picking where to stay in a new city.   Episode Guide 0:00 The perfect “free” travel hack 0:39 Mileage broker warning - Cheap at a cost 2:57 JetBlue's new Nintendo livery 3:47 Capital One Landing - Fine dining in an airport with a credit card 5:34 Attractive Wyndham card increased offers 7:35 Air France / KLM niche offer 9:34 Freedom's targeted 5% PayPal offer 10:54 Southwest's blood bath on earning 15:30 Chase's business card glitch 17:09 The Lululemon travel strategy Links Engagement “hack” - https://x.com/jaelaaaab/status/1897718614180217229?s=46 Mileage broker - https://x.com/iangcarroll/status/1897850640748904901?s=46 Nintendo livery - https://x.com/nintendoamerica/status/1896918666585002141?s=46 Cap One restaurant - https://viewfromthewing.com/a-600-meal-no-bill-capital-ones-tapas-lounge-at-dca-is-the-best-perk-in-u-s-airports/ Wyndham bonuses - https://milestomemories.com/new-bonuses-for-wyndham-rewards-cards-3/ Flying Blue - https://milestomemories.com/increased-bank-of-america-air-france-klm-offer-4/ Freedom paypal - https://travel-on-points.com/freedom-unlimited-5x-paypal-offer/ Southwest - https://travel-on-points.com/southwest-paid-flight-earning-change/ Chase card problems - https://travel-on-points.com/chase-business-cards-reporting-to-personal-credit/ Lululemon strategy - https://x.com/nickwatts__/status/1897028099705069969?s=46 Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Play, Spotify, TuneIn, Pocket Casts, or via RSS. Don't see your favorite podcast platform? Please let us know!

Chef Conner Hinderks is bringing bold flavors and big ideas to Greenville, SC, with his pop-up residency kitchen, Little Secret. From his early days in Kansas City to honing his craft in New Orleans, Conner shares how his culinary journey led him to create accessible, high-quality food without the fine-dining price tag. Hear how he's building a name for himself through community partnerships, creative brunch menus, and a vision for a future brick-and-mortar.

Julien Royer is is the chef and co-owner of Odette, a three Michelin-starred modern French restaurant located at the National Gallery in Singapore. He also is chef-patron of Claudine, a French neo-brasserie in Singapore, and Louise in Hong Kong. Born into a family of 4th generation farmers in Cantal, France, Royer spent his childhood foraging and harvesting. Those childhood experiences, combined with a life changing stage as a young chef at Michel Bras in Laguiole, taught him the respect of each ingredient in every dish. Since founded in 2015, Odette has been voted Asia's Best Restaurant, while keeping its position on the World's 50 Best Restaurants list. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Taco Bell Is the Most Creative Fast Food Restaurant—But At What Cost? Taco Bell is the fast-food chain that isn't afraid to get weird. Over the years, they've served up bold (and sometimes questionable) menu items like the Naked Chicken Chalupa, the Firecracker Burrito, and even a Kit Kat Quesadilla. But alongside its reputation for creativity, Taco Bell has a messy history—food recalls, bizarre marketing stunts, and legal battles that only Taco Bell could pull off. In this episode, comedian Priya Pappu joins me to unpack the history of America's most inventive fast-food chain. We dive into how Taco Bell was founded, its strangest discontinued items, its failed upscale spin-off, and the time it got sued for serving horse meat in Europe (yikes). We also check Yelp reviews for the Taco Bell we visited—because people have some thoughts. Also, VyVy Nguyen is back and here to read a fan-submitted What's Going On Over There from the show's Discord server! "Fine" Dining is now on video! Head on over to my YouTube to WATCH this episode! IN THIS EPISODE: ✔️ Taco Bell's Origins – Started by a guy named Bell, but not a taco in sight ✔️ The Strangest Menu Items – From Cheetos burritos to Pop Rocks-style tacos ✔️ Marketing Stunts & PR Disasters – They tried to “buy” the Liberty Bell?? ✔️ Healthier Than You Think? – The surprising facts about Taco Bell's menu ✔️ Lawsuits & Recalls – E. coli outbreaks, metal shavings, & food safety scares ✔️ Yelp Chaos – Unhinged customer reviews of the Taco Bell we ate at

Wed, 05 Mar 2025 23:00:00 +0000 https://feinschmecker.podigee.io/151-new-episode 93fc112e7eb2baadc7da25ac303c75fc Sebastian Obendorfer führt das Restaurant Eisvogel im Hotel Birkenhof in der Oberpfalz - eine Genussoase mit Wellness und Fine Dining. Im Feinschmecker-Podcast spricht er mit Redakteur Julius Schneider über seine Wurzeln in der großelterlichen Wirtshausküche, seinen Weg in die Spitzengastronomie und die Entscheidung, in den Familienbetrieb zurückzukehren. Er erzählt, warum ein Gericht dreimal begeistern muss, bevor es im Eisvogel serviert wird und warum er fast mit dem Kochen aufgehört hätte. 151 full no Der FEINSCHMECKER

With dining out becoming more costly, more customers are saving restaurant outings for special occasions. Crain's restaurants reporter Ally Marotti talks with host Amy Guth about how some Chicago operators are taking steps to keep their establishments more accessible to diners.Plus: Johnson turns to City Council ally to run Park District, Old Post Office developer pivoting from nearby office project amid loan crunch, Chicago Women in Trades files lawsuit challenging Trump's anti-DEI orders, and Mag Mile Harry Potter-themed store sets opening date.

Jeannette is joined by creative genius and master chef Mohamad Albalkhi, who talks about his remarkable journey from his childhood as a farmer in Syria to leading the culinary team at the Movenpick Jumeirah Beach Resort. He discusses the passion and discipline that have fuelled his success, the importance of creativity in his culinary creations, and the collaborative spirit he fosters within his team. With personal stories about his life and his aspirations for the future, this episode is a testament to following one's dreams and the power of hard work and dedication. KEY TAKEAWAYS A strong passion for cooking and a relentless pursuit of dreams are crucial for success. The journey from a farmer's son in Syria to a culinary director showcases the importance of following one's passion. Embracing new ideas and continuously seeking inspiration from various sources, including other chefs and media, is essential for creativity in the culinary field. This approach helps in developing unique dishes and maintaining a fresh perspective. Building a strong, collaborative team is vital. Trusting team members and encouraging their input fosters a positive work environment where everyone feels valued and motivated to contribute. A disciplined approach to work, including maintaining a strong work ethic and a proactive mindset, is key to achieving career goals. This includes being dedicated to personal growth and the success of the team. BEST MOMENTS "I feel I will be doing a better job on the culinary side... my dad... told me, it's your choice." "I think the only thing behind that is the passion I really have." "Every single dish in the menu is a signature dish." "I believe I am the captain of the ship." "I always tell my kids, you know, one day I will open my own restaurant. I will have my own restaurant. I will be a Michelin star." This is the perfect time to get focused on what YOU want to really achieve in your business, career, and life. It’s never too late to be BRAVE and BOLD and unlock your inner BRILLIANT. Visit our new website https://brave-bold-brilliant.com/ - there you'll find a library of FREE resources and downloadable guides and e-books to help you along your journey. If you’d like to jump on a free mentoring session just DM Jeannette at info@brave-bold-brilliant.com. VALUABLE RESOURCES Brave Bold Brilliant - https://brave-bold-brilliant.com/ Brave, Bold, Brilliant podcast series - https://podcasts.apple.com/gb/podcast/brave-bold-brilliant-podcast/id1524278970 ABOUT THE HOST Jeannette Linfoot is a highly regarded senior executive, property investor, board advisor, and business mentor with over 30 years of global professional business experience across the travel, leisure, hospitality, and property sectors. Having bought, ran, and sold businesses all over the world, Jeannette now has a portfolio of her own businesses and also advises and mentors other business leaders to drive forward their strategies as well as their own personal development. Jeannette is a down-to-earth leader, a passionate champion for diversity & inclusion, and a huge advocate of nurturing talent so every person can unleash their full potential and live their dreams. CONTACT THE HOST Jeannette’s linktree - https://linktr.ee/JLinfoot https://www.jeannettelinfootassociates.com/ YOUTUBE - https://www.youtube.com/@braveboldbrilliant LinkedIn - https://uk.linkedin.com/in/jeannettelinfoot Facebook - https://www.facebook.com/jeannette.linfoot/ Instagram - https://www.instagram.com/jeannette.linfoot/ Tiktok - https://www.tiktok.com/@brave.bold.brilliant Podcast Description Jeannette Linfoot talks to incredible people about their experiences of being Brave, Bold & Brilliant, which have allowed them to unleash their full potential in business, their careers, and life in general. From the boardroom tables of ‘big’ international businesses to the dining room tables of entrepreneurial start-ups, how to overcome challenges, embrace opportunities and take risks, whilst staying ‘true’ to yourself is the order of the day.Travel, Bold, Brilliant, business, growth, scale, marketing, investment, investing, entrepreneurship, coach, consultant, mindset, six figures, seven figures, travel, industry, ROI, B2B, inspirational: https://linktr.ee/JLinfoot

The story behind a Chicago restaurant that's redefining a historic landmark and reshaping perceptions of fine dining. Also, a closer look at the origin story of the popular brand Hallmark and the family that has been spreading cheer for generations. Plus, Al sits down with a man who took a remarkable journey from washing dishes to owning restaurants. And Jill Martin meets the glamorous go-getter behind not one but two cosmetics brands.

Subway's reputation has been circling the drain for years—but is it really as bad as people say? We tried a bunch of footlongs and we've got thoughts. This week, Terral Wells joins me to put the country's most common fast-food chain to the test. From a pretzel drier than the Mojave Desert to an interior design aesthetic that actively made Terral upset, we break down every moment of our subpar experience. "Fine" Dining is now on video! Head on over to my YouTube to WATCH this episode!   WHAT WE COVER IN THIS EPISODE:

當金曲歌后徐佳瑩發現在 Uber Eats 上（應該）都點得到，居然狂點一波！雖然點不到白馬和失落沙洲，但香水、辣椒或其他吃的用的都點得到～快上 Uber Eats 想要的都點點看⮕ https://fstry.pse.is/786xnz —— 以上為 KKBOX 與 Firstory Podcast 廣告 —— 兩年多前，從法國、義大利北部到西西里島，Wallace 只為了甜點而跑遍了歐陸。兩年過後，已經在墨爾本 Fine Dining 餐廳累積經驗的他再度重返節目來個餐飲文化大比拼！ - → 喜歡解鎖地球嗎? 一鍵支持，讓我們繼續產出優質節目：https://pay.firstory.me/user/unlocktheearth → 在社群上 follow 我們：https://linktr.ee/unlock.the.earth.podcast → 留言告訴我你對這一集的想法： https://open.firstory.me/user/cjzryn64q34i607580oyblh1u/comments → Cover photo credit: Wallace Powered by Firstory Hosting

Chef Laurent discusses his culinary world. He tells us of his early days in France to becoming a renowned chef and restaurateur in the United Stated. His blend in fine dining techniques with accessible, high-quality food experiences has led to successful concepts and his latest venture into Philadelphia. Laurent shares his thoughts on the evolution of the restaurant industry, the role of social media in modern hospitality, and the delicate balance between culinary artistry and business operations.Key Takeaways:Breaking News: Chef Laurent announces the return of LT Burger to Sag Harbor, reopening in the same location with the same great food this summer.Laurent discusses his new ventures in Philadelphia, including a 175-seat grill and a pizzeria focusing on pizza, small bites, and wine.Chef Laurent's Smash Smoke Burger, originally created for the Miami Food & Wine Festival, is now featured at Red Robin after they picked up on the concept.Advice for aspiring chefs – “Don't try to be a celebrity. Try to be a chef.” Laurent touches on culinary passion over fame, stressing the importance of focusing on long-term career goals and developing a clear culinary identity.Chef Laurent reflects on shifting dining trends, including the rise of casual dining, evolving dress codes, and the impact of social media on guest experiences.Hot Takes: Laurent plays “Hot or Not,” sharing his views on fine dining tasting menus, QR code menus, open kitchens, and plant-based proteins. He also discusses the impact of open kitchens on restaurant operations, guest experience, and kitchen discipline.The social media dilemma – The group debates the pros and cons of social media in hospitality, the increasing restaurant visibility and guests delaying meals for food photography. Chef Laurent discusses the challenge of balancing atmosphere and engagement in modern restaurants.Thank you for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Stay connected for more captivating stories, industry trends, and expert insights shaping the future of hospitality. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Busting fraudulent chefs, earning stripes in the industry, and keeping your face anonymous is all part of life as a food critic.  

Subway's history is WAY messier than you think. Sure, it's the biggest fast-food chain in America, but behind the Eat Fresh™ branding lies a disastrous past filled with lawsuits, bizarre marketing stunts, and yes… Jared Fogle. In this episode, Terral Wells joins me to uncover Subway's wildest moments, from its humble beginnings as a way to fund med school to the time they got sued because their footlongs weren't actually a foot long. Oh, and did you know there's a Subway fashion show? Or that you can order something called the Infinite Destroyer sandwich in Tokyo? We're going deep. "Fine" Dining is now on video! Head on over to my YouTube to WATCH this episode! WHAT WE COVER IN THIS EPISODE:

Di podcast kali ini, Vallian Gunawan, Chef & Owner dari Kindling Jakarta, mampir ke podcast! Kita akan membahas perjalanan dan proses Vallian dalam membuka restoran fine dining di Jakarta. Selain itu, Vallian juga akan menceritakan pengalaman berharga yang ia dapatkan selama bekerja di berbagai restoran Michelin dunia, serta membahas pentingnya untuk terus belajar dan berkembang dalam dunia kuliner, dan bagaimana hal itu membentuk perjalanan karirnya.Tonton video selengkapnya di #RayJansonRadio#483 BUKA RESTORAN FINE DINING! WITH VALLIAN GUNAWAN | RAY JANSON RADIOEnjoy the show!Instagram:Vallian Gunawan: https://www.instagram.com/valliannn/DON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#RayJansonRadio #FnBPodcast #Indonesia

Hooters Casino Hotel—now rebranded as OYO Hotel & Casino—has been called the worst hotel on the Vegas Strip. But is it really that bad? We put it to the ultimate test by spending 19 hours trapped inside, eating Hooters for dinner AND breakfast (because yes, this is the only Hooters in the country that serves breakfast). And if that wasn't enough? We also hit up Aussie Heat (a male strip show), sang Dear Theodosia at karaoke (to everyone's disappointment), and dealt with clogged toilets, broken elevators, and staff who couldn't care less.   "Fine" Dining is now on video! Head on over to my YouTube to WATCH this episode!  

Douglas Keene is the award-winning chef and co-owner of the Michelin-starred restaurant Cyrus in California. He's got a new memoir out, “Culinary Leverage: A Journey Through The Heat,” and on this episode, we to talk about the life stories that define his cooking career journey, his crazy notion that people who work in restaurants need to have livable wages, and find out just what the heck a Michelin star is anyway. (You're going to love his answer to that question.) Dig in! Learn more about your ad choices. Visit megaphone.fm/adchoices

Misfits Makin' It is the podcast component of the misfit comedy shows produced by Lauren LoGiudice. Show dates and info at www.laurenlogiudice.com In this Misfit Melodrama mini-episode of Misfits Makin' It Lauren riffs with comedian and mediocre dining expert, host of Fine Dining: The Search for the Most Mediocre Restaurant in America, on audience-submitted stories. They go into skydiving mishaps, marathon running, and the cultural significance of fast food. To submit your story leave a voicemail at 646-WANG-0-X-1 or go to www.laurenlogiudice.com/podcast. HOW TO SUPPORT THE PODCAST: Rate and review: Misfits trust other misfits to tell them what is good! Tell a friend: Work of mouth is the #1 way misfits like to learn about their next pod. Sponsor a podcast: Affordable for individuals and small businesses, also makes the perfect gift. Support this art directly with a podcast that's custom-tailored to you or your friends. Make it happen by reaching out to inthemidstprod@gmail.com. CONNECT WITH MICHAEL ORNELAS Instagram, TikTok, YouTube: @finediningpodcast www.finediningpodcast.com CONNECT WITH LAUREN LOGIUDICE: Instagram: @laurenlogi Twitter/TikTok/Threads: @laurenlogi Website: www.laurenlogiudice.com For more about the Honestly crowdfunding campaign visit: https://seedandspark.com/fund/honestly#story

Hooters Casino Hotel was meant to be a game-changer—bringing its busty brand of mediocrity to the Las Vegas Strip. Instead, it became one of the biggest disasters in Vegas history. A casino so bad, it made Circus Circus look classy. So... what went wrong? For my third annual Hooter Bowl Spectacular, I had to go big. So I spent 19 hours trapped inside the Hooters Casino Hotel (now OYO), enduring its busted elevators, depressing ambiance, and suspiciously sticky carpets—all for the sake of history. Along the way, my guest Alexander Poncio and I uncover the shocking history of this cursed Las Vegas casino—including its mob ties, multiple bankruptcy scandals, and an abandoned attempt in the 1980s to become Vegas' first LGBTQ-friendly resort. "Fine" Dining is now on video! Head on over to my YouTube to WATCH this episode!  

Tuesday 2/4/25

Send us a textThe latest podcast episode explores the inspiring journeys of Chef Cynthia Romstadt and Chef - turned Proteins Salesman, Curt Hicken, who share their insights on unique ingredients, culinary competition preparation, and the evolving role of women in the kitchen. Throughout the episode, they emphasize the importance of mentorship and the storytelling aspect of cooking, encouraging listeners to connect with food on a deeper level. • Curt discusses his innovative dishes and unconventional ingredients like pine cones • Cynthia shares her experiences as a female executive chef • Insights into preparing for the US Culinary Open and the pressure involved • The significance of mentorship and guiding young chefs • Emphasizes the evolving role of women in culinary arts • Anecdotes about chaos in the kitchen provide laughter and lessons • The podcast encapsulates how cooking is about journeys, stories, and connectionsThank you Peninsula Foodservice for providing the Creekstone Farm Bone-In Ribeye for our cooking segment! Dish in Photo by:Svetlana HickenPhoto by:John Hernandez Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. The following brands and companies help us continue supporting the food industry - have a look below! Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness.Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks!Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.comLeave a review and rating, please!

David offers a behind-the-scenes look at steering a hospitality powerhouse, weaving stories of the brand's ambitious growth, innovative concepts, and unwavering dedication to creating unforgettable dining experiences. Cameron Mitchell Restaurants is fine dining, private clubs, and new concepts, and continues to raise the bar for guest engagement and operational excellence.Key Takeaways:• A “Meet Cute” Moment in Business, David shares his initial meeting with Cameron Mitchell, detailing how a simple FedEx letter and a Cheesecake Factory conversation led to their successful collaboration. This pivotal moment shows the importance of shared values and vision in building long-term partnerships.• Breaking News: Cameron Mitchell Restaurants is set to open seven new locations over the next 14 months, including concepts like Big Rock Chop House, Ocean Prime, and Butcher and Rose.• The introduction of Prime Social Reserve is a growing trend toward exclusive, membership-driven dining experiences, inspired by London's private clubs.• David discusses how consumer habits are changing, with an increased demand for healthier options, mocktails, and a “lighter” approach to dining. He explains how Cameron Mitchell Restaurants stays ahead by reimagining menu items and incorporating guest feedback into their culinary innovations.• The adoption of Toast POS across 65 locations illustrates the brand's focus on efficiency and guest satisfaction.• Cameron Mitchell Restaurants prioritizes its associates, fostering a culture of loyalty and mutual respect with a retention rate well above industry standards.• Hot takes: From the value-packed Wendy's Double Stack Biggie Bag to the debate over pickleball court takeovers, the fun kicks off with “Trivia Tuesday”. The discussion heats up with “Hot or Not” topics like QR codes in fine dining, table-side preparations, and dynamic pricing models.Thank you for joining us on Hospitality Hangout, powered by Branded Hospitality Ventures. Don't miss out on more insider tips, groundbreaking trends, and inspiring stories from the visionaries redefining the hospitality industry. Stay tuned for what's next!

A magic belt that produced burgers? It's before 10:30am, which means it's time for McDonald's Breakfast! Learn the history of this iconic (and, in my opinion: better) half of McDonald's menu before diving into the clown lore of Ronald McDonald himself with the Clown Boss Chad Damiani Chad tells the story of a McDonald's fiasco his brother experienced all to try and save a few bucks McDonald's breakfast started as something offered by one location just "trying it out" -- something that would never be tolerated in today's corporate landscape The creator of the McGriddle is a fast food maverick also response for the SmashBurger chain, the stuffed crust pizza at Pizza Hut, JIF peanut butter, and more! Ronald McDonald isn't very visible these days, and that's no accident New segment! Hear the restaurant of Chad's dreams: The Tiny Diner A Yelper reviews the drink he got at McDonald's on his way to dinner somewhere else "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (I closed the year with my Patreon exclusive episode covering rude-service-on-purpose restaurant chain Dick's Last Resort after driving to Las Vegas with friend and season 1 cheese correspondent Steven Zurita), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your McDonald's stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Chad on Instagram @thechaddamiani   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: McDonald's Breakfast Review [Part Two]! Chad Damiani returns to eat fast food for the first time in a long time, and discuss how the employees thought I (as Ronald McDonald) was sent from corporate as we break down the Good, the Not Good, and the Just There of McDonald's. Ever work at McDonald's? Send your stories to finediningpodcast@gmail.com.

"I don't have a lot of respect for a meatball!" IKEA Swedish Bistro has a tough battle if it wants to be taken seriously on its culinary merits. Does it stake its claim as a contender in the pantheon of viable restaurants? Dropout's Chris Grace joins me to evaluate! The Good: The cafeteria set up (for Chris), the garlic bread, many of the desserts, the scenic vista of Griffith Park, and the place is clean The Not Good: The grimy hallway of tray return, the fries, the "fake" feeling made me dissociate, lack of variety, and the cinnamon roll The Just There: Chicken Fingers, the service, the vibes, and sadly: the meatballs What We Ate: Swedish Meatballs, Mashed Potatoes, Peas, Lingonberry Jam, Garlic Bread, Lemon Cod, Chicken Fingers, French Fries, Cinnamon Roll, Santa Fe Chicken Eggroll, Caramel Almond Cake, Chocolate Cake, Strawberry Shortcake, Swedish Apple Cake, Chocolate Coconut Bites, New York Cheesecake Chris talks about a tense interaction with a server in Edinburgh while detailing the worst meal he's ever had "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (I closed the year with my Patreon exclusive episode covering rude-service-on-purpose restaurant chain Dick's Last Resort after driving to Las Vegas with friend and season 1 cheese correspondent Steven Zurita), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your IKEA stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Chris Grace on Instagram @chrisgracecomedy   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   We're off next week, but in 2 weeks on "Fine" Dining: McDonald's Breakfast + Ronald McDonald History [Part One]! I've got the alpha clown from the Los Angeles comedy scene, the clown boww Chad Damiani to join me at McDonald's for breakfast, and I gave him the full Ronald McDonald treatment. Ever work at McDonald's? Send your stories to finediningpodcast@gmail.com.

Ryan and Dana from our show were guests on the "Fine Dining" podcast, and dined at ... a strip club! Enjoy their antics and head over to the Fine Dining podcast for Part 2! "Fine" Dining is the hilarious search for the most mediocre chain restaurant in America. Host Michael Ornelas hits popular spots like IHOP, Texas Roadhouse, & Chili's to try and find the perfectly average 5-out-of-10 "fine" dining experience. Listen on YouTube or wherever you get your podcasts. Links Fine Dining Linktree! Learn more about your ad choices. Visit megaphone.fm/adchoices

Food from a furniture store? I'm joined by Chris Grace from NBC's Superstore to tackle the largest furniture retailer in the world IKEA and their fabled Swedish Bistro which happens to be the 6th-largest food chain internationally! "Coffee and a biscuit" was where it all began in Sweden Despite being what they're known for, the Swedish Meatball (which isn't even actually Swedish) didn't hit the menu until the 80s, almost 30 years after open There were plans for a viking themed restaurant originally! A nightmare green hot dog and food made of mealworms?? A Yelper writes with whimsy and then drops it before the end and Chris thinks it's hacky "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (I closed the year with my Patreon exclusive episode covering rude-service-on-purpose restaurant chain Dick's Last Resort after driving to Las Vegas with friend and season 1 cheese correspondent Steven Zurita), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your IKEA stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Chris on Instagram @chrisgracecomedy   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: IKEA Swedish Bistro Review [Part Two]! Chris Grace returns to chat about the meatballs, the plethora of desserts, and his love of cafeterias as we break down the Good, the Not Good, and the Just There of IKEA. Ever work at IKEA? Send your stories to finediningpodcast@gmail.com.

We come bearing gifts! Arctic Circle seemed like the best place to review with Santa Claus in tow, so we took a road trip out to southern Utah to try it! The Good: the mini corn dogs were genuinely great, and Santa brightened a few patrons' days by having gifts for the children! The Not Good: Someone complained to management about aforementioned gift-giving, and we had to cease, also not all the food was great The Just There: To be honest, this whole chain was pretty mediocre What We Ate: Three burgers (standard, bacon, and pastrami), pumpkin pie milkshake, fries, Spanish onion rings, mini corn dogs, cheese curds, root beer ice cream (with a butterscotch topper), fry sauce Santa talks about eating "rabbit on a swing" during the fanciest meal he's ever had "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (My November Patreon exclusive episode about Pacific Northwest Seafood institution Ivar's Acres of Clams came out just a few weeks ago! From bomb threats to no working water, my guest, author Temple West and I went through a LOT just to eat here), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Arctic Circle stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Mark Gray on Instagram @markwgray   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   We're off next week, but in 2 weeks on "Fine" Dining: IKEA Swedish Bistro History [Part One]! From Dropout TV, Chris Grace joins me to eat Swedish meatballs amidst cheap DIY furniture, and we learn how it all started! Ever work at IKEA? Send your stories to finediningpodcast@gmail.com.

Road trip to Utah! What a get! This week, I had the honor of taking Santa Claus himself to the restaurant that makes the absolute most sense to review with Kris Kringle: Arctic Circle. If you don't know it, think Dairy Queen Grill & Chill. They do the dipped cone thing but more importantly, they claim to have invented fry sauce Not only do we get the history of this chain and fry sauce itself, but there's a lot of genuinely fascinating Santa Claus lore that I didn't know! Is Santa Claus technically a cryptid? A Yelper does not appreciate the attitude of the employees after her bun falls apart "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (My November Patreon exclusive episode just dropped on Ivar's Acres of Clams in Seattle, WA and the founder was a MAV-ER-ICK. Author Temple West joins me to chat all about it and how literal bombs on the freeway derailed our plans), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Arctic Circle stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Santa by being Good this year For no particular reason, you can also follow Mark Gray on Instagram @markwgray   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: Arctic Circle Review [Part Two]! Santa Claus joins me one more time to dissect what was Nice and what was Naughty about this burger chain. We even got in trouble just for spreading holiday cheer, so you don't want to miss this one! Ever work at an Arctic Circle? Send your stories to finediningpodcast@gmail.com.

I love CPK, but not for the pizza! California Pizza Kitchen is such a favorite of mine, I'm surprised it took 70 episodes to get to it! My guest, comedian Holly Brown is just as passionate about this chain as I am, so this was a great time The Good includes my favorite salad ever, Holly & my pasta dishes, & the vibes The Not Good: The BBQ Chicken Pizza, the pasta plate real estate, the complimentary bread portions The Just There: This location didn't smell like a septic tank for once! What we ate: White Corn Guac & Chips, Bread & Oil, Thai Crunch Salad, Fettucine Alfredo, Spaghetti Bolognese, BBQ Chicken Pizza, Butter Cake, Mango Strawberry Lemonade Holly's least favorite restaurant experience ever is every Californian's trauma "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (My November Patreon exclusive episode about Pacific Northwest Seafood institution Ivar's Acres of Clams came out just a few weeks ago! From bomb threats to no working water, my guest, author Temple West and I went through a LOT just to eat here), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your California Pizza Kitchen stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Holly on Instagram @hollybrowncomedy   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: Arctic Circle History [Part One]! Yeah, I got him. Santa Claus joins as my guest as we talk about the history of the burger chain named after his homeland. Ever work at Arctic Circle? Send your stories to finediningpodcast@gmail.com.