Podcast appearances and mentions of finn hall

On today's podcast Eric is joined Felice Sloan to discuss the latest happenings from the Houston restaurant and bar scene including Ronnie Killen's new spot in Cypress, Finn Hall adds 4 new concepts one which is a returning concept from when Finn Hall first opened up, and the Barking Pig goes through a rebrand. In the Restaurants of the Week section Tony's is featured. In the Restaurants of the Week portion Eric is joined by Jason Wishengrad and David Selman of The Stand. Jason and David speak with Eric about what The Stand exactly, why bring The Stand to Houston, what sets The Stand apart from other restaurants, what they mean by serving American classics redefined, letting the customers have fun with their burger combinations, their respective paths to working with The Stand, getting to know Houston, setting up their supply chain, why The Woodlands fit the brand, how the first few weeks have gone, whether there could be more locations in Houston, recommendations for people coming in for the first time, and much more! Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com: Killen's Barbecue Fires Up New Restaurant in Familiar Cypress Space Downtown Food Hall Heats Up with Bento Boxes, Crafty Burgers, and Cranky Carrots Lazybrook/Timbergrove Bar Rebrands Around 2 Things it Does Best: Steaks and Whiskey Shaquille O'Neal's Chicken Restaurant Plucks First Houston Location Ambitious New Sushi Restaurant Starring Tokyo-Trained Chef Makes a Splash in Bellaire Canadian Favorite Coffee & Doughnut Shop Tim Hortons Now Open in Katy

How has your past and your family of origin affected who you are today? It's a tough question. Today we look at how our new life and and our new family help us break the power of patterns we've developed in our past. We also have further updates on the purchase of Finn Hall. Connect with Open Life and let us know you're listening to the talks by filling out a connect card at http://bit.ly/olconnect. You can also watch each of these talks on the Open Life Church App. Visit http://bit.ly/OpenLifeChurchApp to download or just search for "Open Life Church" in any app store. Be sure and follow us on social media: Facebook: https://www.facebook.com/OpenLifeChurch/ Instagram: https://www.instagram.com/openlifechurch/ Twitter: https://twitter.com/openlifechurch/

Finn Hall Feeds the Frontlines launched earlier this year to support Houston's health care workers and small business owners at the same time. We talk with Finn Hall’s Culinary Director, David Buehrer, and Hunain Dada, Director of Real Estate Portfolio Management for Lionstone Investments.Small Biz Insider is presented by Blue Cross Blue Shield of Texas.

Chef Shannen Tune, a former Food Network "Chopped" champion, is the owner of Craft Burger at Finn Hall in downtown Houston. In this interview, he discusses how he has weathered the COVID-19 pandemic, adapting his business, opening concepts in a "cloud kitchen", Houston Black Restaurant Week (July 10-19) and the support his restaurant has received through the Black Lives Matter movement. Check out Shannen on Instagram at @cheftune and @craftburgerfoodtruck. Subscribe to the Scurf Show on YouTube: https://www.youtube.com/channel/UCxqPDh_u74mDukEZU8fh9Xw Apple Podcasts: https://podcasts.apple.com/us/podcast/scurf-show/id1510649661 Spotify: https://open.spotify.com/show/5IOQS2j12naKbVeReLZI44 Find out more at https://scurf-show.pinecast.co

For this week's show we stop by Finn Hall and sit down with Casey Motes from Eureka Heights. Lots of food and beers were had.

Today on the podcast Eric is joined by frequent co-host Rebecca Masson of Fluff Bake Bar to go through some of the latest news to hit the Houston restaurant and bar scene and man is there some news this week. Eric and Rebecca discuss Ronnie Killen's leasing of the old Hickory Hollow space, Bobby Heugel and Justin Yu announcement for a new concept called Penny Quarter, Adam Dorris revealing details about his new project Lotti Dotti, Finn Hall losing it's first tenant, and much more! In a Restaurants of the Week first, the guest's restaurant is featured before the guest of the week with Verandah Progressive Indian Cuisine taking center stage.  In the Guest of the Week portion of the podcast Eric is joined by Anu and Sunil Srivastava of Verandah Progressive Indian Cuisine. Eric, Anu, and Sunil discuss how they met, working together, how Sunil got started in cooking, coming to New York in 2005, choosing to stay in Houston, distinguishing themselves from the competition, starting out with Great W’Kana Café, moving inside the loop with Verandah, the decision to move away from the W'Kana Cafe brand, showcasing elegant techniques, and more!

Today on What's Eric Eating, Eric is joined by frequent contributor and co-host Matt Harris to discuss some of the latest news from the Houston bar and restaurant scene. The guys discuss Lyle Bento joining Sambrooks Management Company as culinary director, Maurizio Ferrarese signing on to be the executive chef at Ristorante Cavour at the Hotel Granduca, Finn Hall getting an opening date, California-based sandwich shop Mendocino Farms opening a location in Houston in 2019, and much more! Diana American Grill and B.B. Lemon are featured in this week's Restaurants of the Week segment. In the Guest of the Week section of the podcast, Eric is joined by Jane Wild of the Dunlavy. Eric and Jane discuss Jane's journey into the culinary world, exploring the Art Institute in Houston, moving to Chicago, joining Whole Foods, the dishes at The Dunlavy, creating memorable sandwiches, the response from patrons, other projects that Jane has been involved with, getting more invovled in the Houston food scene, getting know other chefs, and more!

The Lion Around podcast went back into Finn Hall for its third episode, which focuses on college cooking tips and tricks. Finn Hall (short for Finlandia Hall), is the only residence hall on FinnU’s campus, and it is equipped with community lounges on each floor. Each lounge comes with a microwave, stove top, mini fridge and, sink so students can cook for themselves outside of cafeteria hours or instead of going to the cafeteria. Since many students are on their own for the first time, here are some tips that Monica Freeman and Gina Geliche have compiled to (hopefully) help with the nightmare that is cooking in college. FAST- AND EASY-TO-MAKE FOODS If it all possible it is good to have a basic knowledge of a kitchen prior to arriving at college. It’s not a big deal if students don’t, but the more active students are in the kitchen, the easier the transition to college cooking. An easy food to make in college, according to Geliche and Freeman, are eggs, particularly scrambled eggs. Scrambled eggs can be cooked a variety of ways and can be “spruced up” to the student’s liking. Geliche and Freeman also mention other easy-to-cook foods like noodles, oatmeal and the college staple, popcorn. Also important, or at least to Freeman, popcorn buttons on microwaves lie, and do not actually cook the popcorn appropriately, which can set off fire alarms. DORM-FRIENDLY KITCHEN GADGETS Dorms are relatively appliance friendly. Finlandia students are allowed to bring in a variety of appliances, save for toaster ovens and hot plates. While the sizes can vary, Freeman and Geliche suggest that students purchase a mini fridge(s) for their rooms. By doing so, the students have their own place to store food and leftovers. Having your own fridge also negates the need to use the community fridges that are in the lounges, so students don’t have to worry about their food being taken by other ravenous students. Microwaves and coffee pots, regardless if you drink coffee, also made the list. Coffee pots can be used to make ramen, noodles and instant meals with heated hot water. Freeman and Geliche also advise students to have basic kitchen utensils, like a plate, a bowl, fork, knife, spoon, reusable water bottles and mugs. GRAB AND GO FOODS OR SNACKS In the hustle and bustle of college life, students may miss café times, so Freeman and Geliche suggest keeping these “quick” foods on hand. First off, fruits. Bananas, apples and oranges tend to be the fruits that best accommodate the college budget. Granola bars are also fast and can be eaten to and from class, or depending on your teacher, in class. Bread and peanut butter are also basic staples that can be used in a variety of ways. Freeman personally prefers the old fashioned, yet very portable PB&J, especially when she has homemade jelly. Rounding out their list with crackers, ramen, fruit snacks, seasonings, instant oatmeal, pudding, yogurt and chips. Thanks for checking out the Lion Around podcast, one of four podcasts in the Finlandia University Podcast Network. Lion Around is a student-run podcast with the hosts and guests being FinnU students as they record from around campus. You can check out an archive at finlandia.edu/lionaround. We also invite you to subscribe to the Finlandia Podcast Network wherever you get podcasts.

Lion Around is a student-hosted podcast that discusses all things college and more. Each episode will find the student hosts in a different spot on Finlandia University's campus to ruminate about their chosen topic. Episodes will be available to stream every couple weeks. Subscribe to Finlandia Podcast Network on your favorite podcast app or site to catch every episode. Lion Around: first time to school versus last episode notes: For the first episode, Freeman and Geliche streamed from Finlandia Hall to discuss the differences between coming to school freshmen year and senior year.  As for most freshmen, Finn Hall was where both Freeman and Geliche started their Finlandia experience. After a year or so of dorm living, Geliche moved into the Servant Leadership House, with Freeman moving in a year later. The pair have been roommates in the house for the past two years, going on three, as they prepare to graduate.  Freeman started the conversation by mentioning the differences in responses that she has received between the years, mentioning that freshman year people want to know where you go and what you are going for, versus senior year where people want to know what your plan is after college. Geliche responded to that by saying she finds that question to also be difficult since she wants to go to graduate school but is unsure she would like to pursue further. Freeman and Geliche also brushed on the importance of keeping track of keys and ID cards, with the thought that ID cards can help students receive discounts in a variety of places like movie theatres, restaurants, stores, museums, etc. Knowing what to pack and what not to pack for college was another topic of discussion, with both Freeman and Geliche stating that they overpacked their first year and have “dialed it down” since. The pair of hosts admitted that moving home with the amount of stuff they have left at the House throughout the years could be somewhat difficult.

On today's podcast Eric is joined by new co-host Matt Harris to go through some of the latest news from the Houston restaurant and bar scene. Eric and Matt discuss what restaurants opening between now and Labor Day they're most excited about, the ambitions of Musaafer coming to Houston this fall, and the latest regarding Finn Hall. In the Restaurants of the Week section Eric and Matt discuss Tuk Tuk Crab, Aqua S, and the WAGYUMAFIA pop up at Blacksmith.  In the Guest of the Week portion of the podcast, brought to you by 8th Wonder Brewery, Eric is joined by Grover Smith, Ryan Lachaine, and Tim Archuleta to discuss the latest Indie Chefs Week in Houston. The guys discuss why Indie Chefs week came back to Houston so soon, Ryan hosting the event for the first time, what keeps Tim coming back to participate in the event, getting inspired by other chefs during the event, how the event has helped Ryan grow professionally, and much more.  Please Note: There were issues with the mic that Grover used periodically during the podcast, especially at the beginning. Adjustments to his and everyone else's mic levels were made during post production but at different points the volume might be difficult to hear. We apologize for this issue and we're working on making sure this issue does not occur again.  The What’s Eric Eating Podcast Guest of the Week segment is brought to you by 8th Wonder Brewery. Visit 8thwonderbrew.com for brews, events, taproom info, and much more!

On today's episode, host Eric Sandler is joined by restaurant consultant and frequent co-host Nathan Ketcham to discuss some of the latest news from the Houston restaurant and bar scene including Amaya Coffee joining the lineup of restaurants opening in Finn Hall, chef de cuisine Gabriel Medina leaving Aqui, a new food truck that's doing things a bit differently, MidiCi closing a location, and GQ released it's list of the best new restaurants in America which includes 2 Houston restaurants. Then in the Restaurants of the Week section Blue Onyx Bistro and Killen's BBQ are featured.  In the Guest of the Week portion of the podcast, brought to you by 8th Wonder Brewery, Eric is joined by Brandi Key, the culinary director of Lasco Enterprises. Eric and Brandi discuss how Brandi got into the restaurant business, how she developed her interest in Italian food, her experience in opening in different concepts, leaving Clark Cooper Concepts, how did the opportunity of Lasco Enterprises come about, working with the Tasting Room and Max's Wine Dive, future plans for Lasco Enterprises concepts, and the latest on Lasco's newest concept.  The What’s Eric Eating Podcast Guest of the Week segment is brought to you by 8th Wonder Brewery. Visit 8thwonderbrew.com for brews, events, taproom info, and much more!

On today's episode of What's Eric Eating CultureMap food editor Eric Sandler is joined by Tyler Horne of Urban Harvest. Eric and Tyler go through some of the latest news from Houston's restaurant and bar scene including the 4 big names headed to downtown's newest food fall Finn Hall, the disappointment Houston chef's shared with the James Beard Foundation's announcement of finalists, the changes coming for Honeymoon Cafe & Bar, the crawfish app, and much more! In the Restaurants of the Week section Eric and Tyler discuss Buff Burger, Night Heron, and Topo Truck. In the Guest of the Week portion of the podcast Eric's doing things a little different this week. Eric is joined by Austin Chef Adam Brick and James Brown of Barton Springs Mill to discuss the impact of the mill bringing high quality flour and grain to restaurants. They dive deep into the impact of the mill not just in the Austin food scene but in other areas of the state as well.