Podcasts about flavors

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at Lasang Pinoy, with owner Maria Smith and her brother, executive chef Bill Martfeld – But you start how we start it around here... FOOD NEWS!! Chick'n Headz opened in Bentonville Fuego Tortilla is now open in Fayetteville Crisp & Green opened their second location. We'll hear from owner Tony Airoso. Potbelly's opens in Springdale this week Pizza Lotties will be opening in 2026 – we'll tell you when! Celebrity Chef Marcus Samuelsson will be preparing you a lavish dinner before the New Year if you act fast! Feroz the Afghan Restaurant will open next year. We'll tell you when and where! Hideaway Pizza is coming to NWA!! Downtown Rogers is holding a restaurant weekend. We'll tell you when! HAPPY ANNIVERSARY, Puritan Coffee & Beer! In this week's Flavors Flashback, you'll hear the hilarious way that co-owners and spouses Trae and Weisi Basore met! Lasang Pinoy Owner Maria Smith owns and runs a family restaurant. Her brother Bill Martfeld is the executive chef, her husband will work there sometimes, her mom is always there. It's their home away from home. Maria and Chef Bill talk about being born in the Philippines and their path to Rogers. They've been EVERYWHERE, and you'll hear the stories. Also, though they're just over a year old, they were affected by the Rogers tornado. You won't believe that story. And the food. If you've not had it, you'll be in for a treat when you go. They JUST released their new menu. You'll hear what's brand new on the menu, and what's a staple... and it's all next here on the Flavors of Northwest Arkansas.  

Bean to Barstool host David Nilsen recaps 2025 by looking at what made this year difficult and what made it worth it, and also shares his favorite beer experiences and craft chocolates from the year. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Cast your vote for Purpose 360 as Best Business Podcast here!Leadership coaching has the power to unlock profound personal and organizational transformation. That belief lies at the heart of 100 Coaches. Founded by executive coach Marshall Goldsmith, 100 Coaches began with a bold experiment: Marshall offered to teach 15 people everything he knew for free, in gratitude for the teachers and leaders who helped shape him. As those first 15 committed to “pay it forward,” the idea resonated deeply. More than 16,000 applicants were interested, and so the initiative grew into a community of more than 100 coaches from top leadership, academia, non-profits, healthcare, and beyond.We invited Scott Osman, CEO of 100 Coaches, to reflect on how that founding vision has flourished. Scott shares how 100 Coaches functions as a curated network that matches each leader with the right coach at the right moment, grounded in deep expertise across organizational psychology, leadership development, and human behavior. He underscores how coaching can shift organizational trajectories: when leaders evolve, their teams, culture, and long-term outcomes evolve with them. For those wondering if coaching is a luxury or necessity, this conversation makes a compelling case for the power of investing in people.Listen for insights on:What leadership coaching looks like from the startWhat leaders today struggle with the mostTop leadership myths we need to move away from Resources + Links:Watch this full conversation on YouTubeScott Osman's LinkedIn100 CoachesBecoming Coachable (00:00) - Welcome to Purpose 360 (01:19) - Meet Scott Osman, 100 Coaches (03:05) - Early Influencers (04:12) - Leadership Coaching (05:28) - Services (06:51) - Match Craft (09:31) - What He's Learned From Both Sides of the Equation (11:13) - Generosity (12:26) - Defining Leadership (13:19) - Flavors of Success (15:50) - Role of Humility (17:59) - Role of Corporate Purpose Today (19:09) - Creating the Richest Cultures (20:15) - Leadership Myth (21:35) - Next Frontier for Leadership Growth (23:10) - The Last Word (23:44) - Wrap Up

She gives liberals a gift by pretending to represent all Republicans, argues Joe Concha about Marjorie Taylor Greene. Concha is a Fox News Contributor and author of a new book, "The Greatest Comeback Ever: Inside Trump's Big Beautiful Campaign."

Think of a cruise that gives more than sunsets and selfies. We set out from San Juan on Disney Magic after a 15-year gap, fresh off real-life health hurdles, and built a trip around slow joy: a food-forward Puerto Rico layover, a rum masterclass at the Bacardí Founders Experience, and a calm-first plan onboard with concierge comforts, spa therapy, and long, quiet reads on the veranda.San Juan set the tone. The Flavors of San Juan tour steered us to small, soulful hits—guava-butter croissants, passion fruit paletas, ceviche, alcapurrias, and DIY mofongo—before a standout dinner at La Central reset our steakhouse expectations. At Bacardí, we tasted the spectrum from raw, punchy spirit to oak-softened elegance in their rackhouse, then bottled and waxed our own distillery-only reserve. Pro tip: skip the ferry and rideshare straight to the pavilion for smoother timing.Onboard, we leaned into what felt good. Animator's Palette still crescendos to Sorcerer Mickey, while Rapunzel's Royal Table brings ruffian comedy and a lantern-lit second act. Palo remains the surest bet—go a la carte at dinner for gnocchi and soufflé bliss, and protect brunch appetite for savory stars. Soul Cat Lounge became our hangout, with Soul Duo's live sets turning evenings into an easy groove. Not everything sparkled: bar service across ship and islands felt green and slow at times. Kind people, longer waits—worth noting if timing matters to you.Lookout Cay at Lighthouse Point impressed. The landscaping has flourished, shade is thoughtful, and Serenity Bay's sand feels like powdered sugar underfoot. The water clarity blew us away, and the Goombay Cultural Center's Junkanoo celebration added authentic Bahamian culture you don't get at Castaway Cay. Speaking of Castaway, our short day still delivered familiar joy and a peek at upgrades coming to Serenity Bay. We wrapped in Galveston with decompression time and an unexpected Wicked screening, then headed home grateful for an itinerary that prioritized restoration.If you love Disney Cruise Line, San Juan food, rum tasting, Lookout Key insights, and real-world tips for sailing concierge, this one's for you. Subscribe, share with a Disney-loving friend, and drop a review with your pick: Lookout Key or Castaway Cay—and why?----Adventures & Mousecapades is a passion project from Alicea & Nathan Novak - two Seattleites addicted to The Mouse. We are not affiliated with Disney, nor are we travel agents. Opinions are our own.Instagram, Threads, Facebook, Twitter: @ourmousecapadesOurMousecapades.compodcast@ourmousecapades.com

Firms that prioritize, listen, and align position themselves for better long-term outcomes. By Rory Henry CFP®, BFA™For CPA TrendlinesPhil Whitman, President and CEO of Whitman Advisory, works with hundreds of CPA firms and more than 230 strategic investors across private equity, family offices, wealth management aggregators, and publicly traded consolidators. He sees a profession undergoing unprecedented transformation, and Whitman has a front-row seat. In this episode of Holistic Guide to Wealth Management, Whitman shares his observations with me from his unique vantage point.   MORE Rory Henry and The Holistic Guide to Wealth Management BUY the Holistic Guide to Wealth Management Whitman points to 2021 as the inflection point for the profession's transition. That's when EisnerAmper became the first major CPA firm to accept private equity (PE) investment, followed shortly by Citrin and Cherry Bekaert. Those deals opened the gates for capital providers and ignited a wave of consolidation across firms of all sizes. The profession hasn't looked back since. Transaction activity has since accelerated, creating unprecedented competition for deals and pushing accounting firm valuations into territory the profession has never seen before.

In this festive episode of Big Blend Radio's “Jo Goes Everywhere!” Podcast, travel writer Jo Clark celebrates the magic of the holiday season through Christmas traditions, winter travel, and comforting seasonal flavors. The conversation explores the fascinating history of nutcrackers, including a visit to A' Tuscan Estate B&B in McMinnville, Oregon, where the innkeeper Erin has a nutcracker collection. The episode also highlights winter escapes in Myrtle Beach and Charleston, the sparkle of New York City in winter, and beloved holiday recipes like oyster stew, chocolate bark, and festive cocktails. Plus, hear about the 2026 launch of Big Blend's "Jo Goes Everywhere" podcast magazine, the importance of experiences over material gifts, supporting small businesses, and enjoying culinary and cultural traditions during the holidays.

In this episode, the Hort Culture crew dives into the joys and challenges of growing herbs indoors during the cold season. After swapping stories about Kentucky snow days, childhood folklore, and the chaos of cabin-fevered kids, the hosts transition smoothly into practical horticulture: how to bring fresh flavors and greenery into the home when outdoor gardens are asleep.The conversation covers the best herbs for indoor growing—from Mediterranean sun-lovers like basil, rosemary, thyme, lavender, and sage, to reliable cool-season performers like parsley and cilantro, and the ever-vigorous mint and lemon balm. The hosts emphasize realistic expectations: herbs grow slower indoors, flavors can be milder, and supplemental lighting is often essential. They explain how to choose the right pot sizes, avoid moisture‐retaining soils, fertilize lightly, and select the brightest window available (while watching out for drafts).Listeners get guidance on starting seeds indoors, preventing leggy seedlings with close grow lights, and even strengthening plants through airflow or the classic “pet your seedlings” method. Microgreens also make an appearance as a fast, rewarding winter crop.The episode wraps with encouragement: don't be too hard on yourself, try different methods, and remember you can always snag a starter plant or a cutting from a friend. Indoor herbs bring freshness, flavor, and a bit of mental sunshine to the darkest winter days.Growing herbs indoors adds flavor, saves moneyGrowing Herbs IndoorsIndoor HerbsCulinary HerbsQuestions/Comments/Feedback/Suggestions for Topics: hortculturepodcast@gmail.comCheck us out on Instagram!

Do you ever re-wear socks without washing them? You may want to stop doing that...Arizona man is convicted of pushing fruit-flavored cocaine...pina colada, strawberry, coconut and banana in case you were wondering the choices, DoorDash driver accused of pepper spraying couple's late night Arby's order

In this week's edition of the Flavors of Northwest Arkansas podcast, we're at the Bloom Cheese Collective in Fayetteville talking with the supremely energetic co-owner Ali Kay Hammer Cameron, but first!!! FOOD NEWS!! Handshake opens at the Fayetteville Public Library. We'll tell you what to expect! Firecat Coffee opens in South Fayetteville. Cronut Donuts are opening their 3rd spot in south Fayetteville The 12th Annual Nog-Off was a supreme success at Maxine's Taproom. Crisp & Green is opening in Fayetteville- we'll tell you when. Potbelly's Sandwiches is opening in Springdale in spitting distance from Crisp & Green (if you're good at that sort of thing). Monte Ne Inn is close to the off-season. Go get your family-style chicken, pronto! The Honeycomb Kitchen Shop added the Honeycomb Wine Shop. Tonight is Occupy Odd Soul night in downtown Springdale. Come donate a pizza with me! Ria Pizza is coming to DTR! Happy Anniversary to Vetro 1925 and Envision Nutrition- y'all are getting old! This week's Flavors Flashback takes us to the River Grille where we hear about bootlegging in the early days (true-ish story). Ali Kay Hammer Cameron entered the cheese world initially due to locational happenstance.  She lived near a cheese shop in Dallas that she fell in love with and eventually worked there. She'll tell us about her budding love affair with cheese, and how she became a certified cheese professional... After some time in North Carolina, she and her husband Brooks moved to Fayetteville to be closer to family, and build a family of their own... What made her want to start a cheese shop here? She tells the story about what it was that made her decide to do it. Also, when putting together a cheese shop, what's the most important part of it? And what cheeses do you start with? Finally, they have some big plans for 2026, and she lets us in on a fun one... that's next here on the Flavors of Northwest Arkansas!

Playing with your preschooler should be fun, right? In this Coaching Hotline episode, I answer two listener questions that dig into common parenting frustrations. The first tackles how to show up authentically when your preschooler's bossiness during play triggers irritation. The second explores managing all those thoughts about how children "should" behave. You'll learn practical ways to reframe your irritation, understand what being "authentic" really means in parenting, and get curious about those inherited beliefs about how kids should act. Submit your own question here and it might get answered on a future episode: unfuckyourbrain.com/coachinghotline Get full show notes, transcript, and more information here: schoolofnewfeministthought.com/447Follow along on Instagram: instagram.com/karaloewentheil/Mentioned in this episode:Are you ready to achieve your most AUDACIOUS goals in 2026?Join me for a free, live Q&A all about my year-long confidence program, A Confident Life on December 12 at 12 p.m. ET. This is your chance to discover if this program is the right next step for you, and maybe even get coached yourself (if you put your hand up, that is!).Register for the Q&A Call for A Confident Life here!

Episode #433 - Get ready to unwrap the tastiest treats of the season! In this episode, Kristen is strolling through Disney Springs to explore the must-have holiday bites, festive sips, limited-time desserts, and cozy seasonal dining experiences you won't want to miss. From peppermint-infused indulgences to savory comfort food and dazzling cocktails, we'll help you discover where to eat, what to try, and how to make the most of your foodie adventure this season.Whether you're planning a holiday visit or just craving some magical foodie inspo, this guide is your passport to the merriest flavors at Disney Springs! Let's dig in and taste the magic

We got our hands on Oreo's full Thanksgiving flavor lineup, and the results were…interesting. Matt and Jason taste all six limited-edition cookies...pumpkin pie, apple pie, cranberry sauce, sweet potato, creamed corn, and the infamous turkey & stuffing...and rank them from “surprisingly good” to “please never make this again.”Some of these are actually good.Some of these violated the Geneva Convention.Either way, this is the wildest Oreo review we've ever done.#oreoreview #thanksgiving #snackreviewhttps://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

In this week's episode of the Flavors of Northwest Arkansas, we're in Fayetteville at Mockingbird Kitchen talking to co-owners Chrissy Sanderson & Leigh Helm, but before we get to them?!?! FOOD NEWS!! The Compton Hotel opened their three food and bev concepts, with Sestina, The Eddy, and Field Notes. We'll hear about the concepts from Founder, Managing Partner and Chief Vision Officer of Indigo Road, Steve Palmer. Hear how to win free tickets to Downtown Fayetteville's Holiday Haul Brunch Crawl! Speaking of Downtown Fayetteville, Maxine's is hosting their 12th Annual Nog-Off. We'll give you the deets! The Fry will be opening soon in downtown Bentonville. We'll tell you when! Looks like we're going to have three restaurant openings in January. We'll tell you who's close to opening their doors! Happy anniversary to Kosmos Greek Café. It's a BIG one! We go back to last April for this week's Flavors Flashback to hear from Nellie B's about moving from California and learning about dirt road deliveries!! This month is a very momentous one for Mockingbird Kitchen. Chef Chrissy Sanderson and Leigh Helm opened the restaurant a decade ago this month! They'll talk about what it was like getting the doors open back then, and how they've been able to thrive this long. They'll also talk about having to turn on a dime because of Covid. In fact, they'll tell us about the day it happened, what it was like having to deal with something that you can't prepare for, and how the community stepped up for them. Some fun stories there. Finally, the food. Upscale, approachable, fresh and scratch-made. I had my introduction to stir-fried farro with shrimp, and I'm an evangelist now- and that Mockingbird Pie? We talk about that and more next here on the Flavors of Northwest Arkansas.

Tonight, we are tasting and learning about the red wine grape Petite Sirah.In the past, I thought Petite Sirah must be just a small grape variety of Syrah. I was wrong. Well then, what is it?The grape is also known as Durif, that is a cross between Syrah and Peloursin. The grape has thick skins which give the wine a dark color. Today California has about 12,000 acres planted to Petite Sirah, making it the 6th most planted red variety. California is the main location where the grape is grown. You will also find some in Australia, but very little remains in Europe. Petite Sirah is known for having lots of fruit flavor, full-bodied, high tannins, and high alcohol. Acid is normally medium. Cooler climates will give you similar characteristics as Syrah such as pepper, cured meat, and violets. I read the grape was many times misidentified before DNA testing showed what it really was. Pairs with tomato-based dishes. Also pairs well with sharp cheddars, pecorino, or Parmigiano Reggiano. Tonight, we are enjoying: 2021 Criss Cross Wines Petite Sirah. I purchased this wine from a local wine store Gateway Market for $15.99. Aged in French and American Oak. 99.5% Petite Sirah, 0.5% other varietals. Comes from Clarksburg, California. 4.4 g/L residual sugar and has a 3.89 pH. Aromas of Black plum, cassis, chicory, spice. Flavors of black strawberry, raspberry, cinnamon, blood orange zest, mineral, bittersweet chocolate, and silky tannins. It received a 92 rating and a “best buy rating” from the Wine Enthusiast. 2021 Foppiano Estate Grown Petite Sirah. The wine comes from the Russian River Valley of Sonoma County. I purchased the wine at Gateway Market for $24.99. It received a 91 rating from the Wine Enthusiast. They say Juicy blackberries and black cherries are lightly accented by mint and chocolate. It is a full-bodied dark-colored wine. Tannins merge with fruit to produce a well-balanced wine. We really enjoyed both of these wines. If you like a dark, fruit-forward, earthy, spicy wine – you should give these wines a try. Both wines received very good scores from the Wine Enthusiast, and we both agreed and gave both wines a 4-rating. Next week, we are having a Bosnian wine.

In today's episode, We're talking with Joanne Mumbey, a rising voice in beer education and beer and food pairing. Joanne is a Certified Cicerone and, newly as of this month, a certified pommelier, and she's the founder of BeyLoved Pairings, through which she leads curated beer and food pairings that go beyond the European cuisines that are typically found at beer dinners to incorporate food traditions from around the world, including Moroccan, Viet-Cajun, and various traditions from around the Caribbean, among others. Joanne and I talk about the spirit behind her pairings and the importance of storytelling. We also taste some craft chocolate and beer and chocolate pairings. You can learn more about Joanne at her website or on Instagram.Guest:Joanne Mumbey, founder of BeyLoved Pairings, is a Certified Cicerone®, Certified Pommelier, and Culinary Dietitian selected for Wine Enthusiast's Future Forty Tastemakers for 2025. Originally from Uganda, Joanne's global upbringing exposed her to diverse international cuisines through her parents' work, sparking a lifelong curiosity for flavors from around the world. This passion led her to Johnson & Wales University's Culinary School, where she discovered her love for craft beer. However, she noticed that most beer and food pairings focused predominantly on European cuisine, overlooking the rich flavors of other culinary traditions. Driven by this gap in the industry, Joanne created BeyLoved Pairings to celebrate and showcase diverse flavors that are close to her heart but often underrepresented in traditional beer pairing experiences. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

You may have heard terms in early intervention like “NDBI” or “Early Start Denver Model” and wondered if there was a difference in efficacy behind all these flavors of toddler interventions. On this week's podcast, we speak to Dr. Giacomo Vivanti from @DrexelAutism, who combined data from 4 of these interventions across 700 children to … Continue reading "The different flavors of early intervention"

Tsvetta Kaleynska says there's "two different flavored stories" you can find between Costco (COST) and BJ's Wholesale Club (BJ). She attributes Costco to a "theme park for adults" that shows positive retail and sentiment trends, along with a surprising customer taste for high-priced items. However, Tsvetta explains how BJ's shows a greater push for a value-oriented shopper. Tom White takes traders through an example options trade for Costco ahead of next week's earnings. ======== Schwab Network ========Empowering every investor and trader, every market day.Options involve risks and are not suitable for all investors. Before trading, read the Options Disclosure Document. http://bit.ly/2v9tH6DSubscribe to the Market Minute newsletter - https://schwabnetwork.com/subscribeDownload the iOS app - https://apps.apple.com/us/app/schwab-network/id1460719185Download the Amazon Fire Tv App - https://www.amazon.com/TD-Ameritrade-Network/dp/B07KRD76C7Watch on Sling - https://watch.sling.com/1/asset/191928615bd8d47686f94682aefaa007/watchWatch on Vizio - https://www.vizio.com/en/watchfreeplus-exploreWatch on DistroTV - https://www.distro.tv/live/schwab-network/Follow us on X – https://twitter.com/schwabnetworkFollow us on Facebook – https://www.facebook.com/schwabnetworkFollow us on LinkedIn - https://www.linkedin.com/company/schwab-network/ About Schwab Network - https://schwabnetwork.com/about

This week's Made in Chicago highlights Katherine Anne Confections, a chocolatier that combines high-quality chocolate with bold, unique flavors.

This week's Made in Chicago highlights Katherine Anne Confections, a chocolatier that combines high-quality chocolate with bold, unique flavors.

This week's Made in Chicago highlights Katherine Anne Confections, a chocolatier that combines high-quality chocolate with bold, unique flavors.

There is no food writer we would rather talk to about Italy—and maybe about food in general—than Katie Parla. Katie is the author of several books, and her latest is a return to her hometown of Rome. Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City captures the history and modern culinary spirit of one of the world's greatest cities. In this episode, we speak with Katie about her independent book publishing business, the current tourist vibes of Italy, and what makes Rome such a special place. And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: A Korean restaurant and brewery, NY Makgeolli, is serving amazing freshwater eel in the Hudson Valley, Maxi's Noodle has a new location in Manhattan, Raf's is a great spot for weekday breakfast in Manhattan. Also: Toasted Pepita Pumpkin Spice from Burlap and Barrel may change your opinion about pumpkin spice, Ken Burns' The American Revolution has some surprises, and the new Frankenstein by Guillermo del Toro  is beautiful.  Also, we're doing a mailbag episode to end the year. Send your questions to: hello@tastecooking.com with Mailbag in the subject. We'll answer questions about cooking, favorite restaurants, past guests, cookbooks we may have missed, cities we should visit. If you have a question, Aliza and Matt will answer it.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

So many places in Europe are suffering from overtourism; massive crowds, overpriced hotels, and grumpy locals. So, we’re giving some tips to avoid the crowds in hotspots like Florence, Dubrovnik, and Rome. [Ep 365] Show Notes: Destination Eat Drink foodie travel guide ebooks Destination Eat Drink foodie travel stories Taste Florence with Toni Mazzaglia Elizabeth Becker Overbooked: The Exploding Business of Travel and Tourism Rob Rose Raw Travel TV show Katie Parla Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City

In this Week's edition of the Flavors of Northwest Arkansas, we're sitting down with the lovely Kori Stanton of Baked by Kori in both Rogers and Fayetteville – but first?!?! FOOD NEWS!! We've got some openings to get to, more than usual, so let's get to it! Fayetteville Tea House finally opened! Firebirds Wood Fired Grill opened on Monday. I recommend the aged ribeye and a certain wine! NWA's first Potbelly Sandwich Shop opened on the Walmart Campus. NWA's first Sweetgreen also opened on the Walmart Campus. You'll be able to get Nellie B's Bakery goods elsewhere now. Handel's Ice Cream is coming to Fayetteville. NYC Express Deli is adding a location! Chick'n Headz announced their grand opening date Happy anniversary to Natural State Beer Company! Sad news to report. Levi's Gastrolounge announced that they'll be closing their doors. We'll tell you when. Flavors Flashback to KYYA Chocolate's Rick Boosey's dangerous trip to Ecuador! Kori Stanton wanted to be a lawyer when she went to college. After a few weeks working at a law firm, she decided that it wasn't the route for her. After college, she and her husband moved to New York City where they would raise their family and be for several decades. That's also where Kori started her baking business. And boy, she caught fire. Her cookies were the Snack of the Day on the Rachel Ray Show, and that was great – and not-so-great. Kori will tell us why. Also, what was it like starting a bakery in New York City where spots are already so established? A hint here- it's all who you know. Also, what was it like living in NYC during 9/11? And lastly, how did they end up in Northwest Arkansas?? We talk with Kori Stanton from Baked by Kori next here on the Flavor of Northwest Arkansas!

Join Amanda and Chef Shannon as they discuss the significance of taste and flavor during the holiday season, emphasizing the importance of gathering and sharing meals with loved ones. They explore traditional dishes, the concept of non-negotiables in holiday cooking, and how to build layers of flavor in meals. The conversation also touches on the five tastes and how satisfaction comes from balancing these flavors. Chef Shannon shares creative techniques for enhancing flavor and the importance of using seasonal ingredients. The episode concludes with resources for culinary education and flavor building.Get on the waitlist for our upcoming online course for women in menopause, Culinary Gentle Nutrition!Add your name to the list here: https://alpinenutrition.kit.com/culinary_courseTakeaways from this episode...* Taste and flavor are essential for meal satisfaction.* Building layers of flavor enhances the dining experience.* Satisfaction comes from balancing the five tastes: sweet, salty, bitter, sour, and umami.* Creative cooking techniques, like toasting and roasting, can elevate simple ingredients.* How using seasonal ingredients maximizes flavor and freshness.* And most importantly, why diet talk should be minimized during holiday gatherings.Learn more about Alpine Nutrition: https://alpinenutrition.org/get-started/ Get additional blog posts and resources for intuitive eating during menopause on my website www.alpinenutrition.orgBefore you go, subscribe to the show, leave a review, and share the episode with a friend!

We just got back from the second annual Midwest Craft Chocolate Festival in Rushville, Indiana, where I gave several talks, Bean to Barstool had a table set up, we met a ton of great people, and of course came home with a bunch of great chocolate. Listen in as David recaps the festival, shares what makes it special, and talks about the bars he grabbed at the fest.Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.

Thanksgiving sets the stage, but the wine drives the mood. This episode follows the shift from classic family dinner to Friendsgiving energy and asks a simple question. What bottle actually earns its spot on the table?The hosts spotlight Castello de Titignano Turlo, a blend of Sangiovese, Cabernet Sauvignon, and Merlot from Umbria. They break down why this lesser talked about region delivers steady quality, thanks to its stable climate and the surprising role of man made structures in shaping vineyard conditions. The wine opens up with air. Flavors stretch and settle. Structure softens. Each sip tells a clearer story.They focus on what matters most. Value. Approachability. Pairing power. This bottle works for seasoned drinkers and casual guests alike. It supports the meal without stealing the spotlight. The takeaway stays practical. Choose wines that breathe well, pair easily, and keep the table happy.What kind of bottle earns repeat invites to your holiday table?Connect with the show. We would love to hear from you!Stop Wasting Your Wine on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/stopwastingyourwine/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Stop Wasting Your Wine on YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/@StopWastingYourWine⁠⁠⁠⁠⁠The Stop Wasting Your Wine Website⁠⁠⁠⁠https://stopwastingyourwine.com/Learn More about Castello de Titignano https://www.titignano.it/en/Wine Spec Sheet https://www.kobrandwineandspirits.com/product/tenuta_di_salviano_turlo_lago_di_corbara_doc/Chapters00:00 - Intro 04:24 - Exploring the Castello de Titignano Turlo07:20 - Understanding Super Umbrian Wines14:37 - The Unique Characteristics of Umbria17:22 - Exploring Italian Wine Regions18:17 - The Impact of Man-Made Structures on Terroir20:49 - Wine Reviews and Personal Insights27:10 - The Secret Life of Wine Game28:47 - Creative Wine Personifications30:23 - Decadent Indulgences and Wine Pairings30:49 - Final Thoughts on the Wine31:29 - Outro

In today's episode of The Root of the Matter, I sit down with Jennifer Rankin, owner of Wonder Oral Wellness, to explore a question I get almost daily:“What toothpaste should I use?”And more importantly…“Does it actually help my teeth remineralize?”Jennifer's story is one of my favorites because it is so real. She started out as a customer who was simply trying to help her child avoid a cavity and ended up buying the company that changed her family's oral health. Yes, really.Together, we unpack:

Hour 2 of A&G features... Flavors in tastings, new poll & Mamdani's way Swalwell running for CA governor & the appeal of socialism US pushing Ukraine to give up land Taxpayer $ to terror organization, word of the year & the "stuffolanche" See omnystudio.com/listener for privacy information.

Turkey? Nope, let's go wild this Thanksgiving instead- Minnesota Style! Chef Andrew Zimmern and The Forager Chef, Alan Bergo, are coming to the table with some culinary adventures for the holiday season.   Presented by Kinetico (kineticoMN.com/), Star Bank (star.bank/), North Dakota Tourism (helloND.com/), Compeer Home (compeerhome.com), MN DNR (dnr.state.mn.us/cwd/index.html), Ebels Voyageur Houseboats (ebels.com/), & Sitka Gear (sitkagear.com/)

Think vaping is safer than smoking? This Baptist HealthTalk episode will make you think twice.In this new conversation with pulmonologist Dr. Sosa, he breaks down what really happens when you vape and why the risks are much more serious than most people realize.You'll hear: • What's actually inside a vape and why it matters • How vaping affects lungs, especially in developing teens • The hidden chemicals and exposures most people never hear about • The truth behind “one pod equals one pack” • What parents need to know about the products kids can access today • Why flavors make addiction even easier • How fast habits form and why they're so hard to breakIf you or someone you love vapes, this is a conversation you don't want to miss.Host:Johanna GomezAward-Winning Host & JournalistGuest:Andres F. Sosa, M.D.General and Interventional PulmonologistBaptist Health Baptist Hospital

Hour 2 of A&G features... Flavors in tastings, new poll & Mamdani's way Swalwell running for CA governor & the appeal of socialism US pushing Ukraine to give up land Taxpayer $ to terror organization, word of the year & the "stuffolanche" See omnystudio.com/listener for privacy information.

Folks, have you ever wondered what Turkey Dinner Flavored Cup Noodles would taste like? Well, it's the flavor of the holiday of course! This week on YaketyCAST our three hosts try to figure out why AVATAR: FIRE AND ASH needs so many incentives to see it in theaters, how would Sabrina Carpenter do starring in ALICE IN WONDERLAND, and why GameStop hates it's employees. They also discuss the Night Patrol trailer, Welcome to Derry, and the possibility of Half Life 3 finally being released. Movie reviews, you say? Well, we've got those for PREDATOR: BADLANDS, PLAY DATE, and RUNNING MAN.

John Maytham speaks to Jeanette Sutherland, Trinidad and Tobago-born curator of WILD Feast and founder of AgriLuxe Marketing, who champions indigenous crops as climate-smart, nutrient-rich, and economically empowering. Jeanette believes food can be a tool for sovereignty and sustainability — and she’s proving it, one plate at a time. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

This is a Vintage Selection from 2005The BanterThe Guys tell of an unnecessary battle: it's curtains!The ConversationThe Restaurant Guys welcome wine and restaurant critic Peter Schleimer from his home in Austria. They talk about grape-loving birds, where to get authentic Austrian food and some wine recommendations that are still good advice today. The Inside ScoopThe Guys have spent time eating and drinking  with Peter both in the U.S. and in Austria. They ask him about the rise in popularity of Austrian wines at the time.“The main reason is that we just have extremely interesting varieties. We have stuff other countries don't have and that's the secret. We have great varieties that are first of all, unique and second of all, interesting,  too. It doesn't help if they're only unique and they and the wines suck,” Peter Schleimer on The Restaurant Guys Podcast 2005BioPeter Schleimer worked in the Austrian wine industry, specifically at the Austrian Wine Marketing Board and the Austrian Wine Academy, and as an editor for the Austrian trade journal Vinaria, he was appointed its editor-in-chief in 2006. Peter was also editor-in-chief of the biannual magazine Vinaria Gourmet from 2006 to 2011. Since 2025, Peter Schleimer has run a restaurant in Mödling called Genussatelier Mödling with Doris Bracher. He also operates a wine business focused on international markets and cultivates his own wine on a small scale in the Thermenregion.InfoWine recsSchloss Gobelsburghttps://www.gobelsburg.at/en/*We have some at Stage Left Wine Shop!https://www.stageleftwineshop.com/wines/Schloss-Gobelsburg-Riesling-1er-Cru-OTW-Heiligenstein-2020-w4844439u9Weingut Glatzer Join legendary Dale DeGroff at our Procera Gin Party on Friday, Nov 21 in New Brunswick, NJhttps://www.stageleft.com/event/112125-nj-introduces-procera-gin-w-dale-degroff/Restaurant Guys' Regulars get a discount so sign up today!https://www.buzzsprout.com/2401692/subscribe Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

On the latest episode of Syracuse Sports, Brent Axe chats with former Notre Dame offensive lineman Mike Golic Jr. Golic Jr. now of "Golic and Golic" on Fanduel Sports Network, TNT Sports and "The Echoes" pod, and Axe discuss what to do in South Bend for a first-time visitor, why Irish RB Jeremiyah Love deserves more Heisman buzz, why CJ Carr won Notre Dame's QB competition over Steve Angeli, a little lacrosse and have fun with Golic's affinity for unique flavors of Oreo cookies.  Music provided by https://www.youtube.com/@UChBJvFBEvaIve4o52SWNr_g  Do you want to feature your original music on Syracuse Sports? Email Brent at baxe@syracuse.com to find out how! The conversation on Syracuse Sports and our live Syracuse football and basketball postgame shows is always shaped by terrific insight from Syracuse Sports Insiders.  Become a Syracuse Sports Insider today!  Sign up here to get your voice heard on the SU football postgame show and have direct text message access to Brent Axe anytime.  https://joinsubtext.com/syracusesports Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's edition of the Flavors of Northwest Arkansas Podcast, we talk to David Flores, owner/operator of Geraldi's in Fayetteville and Pizza Navona in Farmington, but before we talk to him?!?! FOOD NEWS!! Wine news first (of course) with Langman's Winery & Restaurant opening in Centerton. We'll hear from owner Jim Langman. Viet Buffet in Rogers opens and then closes. We'll explain. There'll be a new scratch Italian restaurant in downtown Springdale next year. We'll talk to the owners (Hint: You know who they are). Handshake has their grand opening date now. Firebirds Wood Fired Grill opens their first Arkansas location next week in Rogers. Big Whisley's in Rogers has their grand opening this weekend! Happy birthday to Loveless, Hot Vine and La Media Luna! Downtown Fayetteville announces the Holiday Haul Brunch Crawl. We've got the details. Downtown Springdale's International Hot Cocoa Crawl is also around the corner. Classic Flavors Rewind: Mezzaluna's Chef Peters tells the story of feeding Gorbachev with limited time! David Flores is the owner/operator of longtime Fayetteville staple Geraldi's, and a newer spot in Farmington, Pizza Navona. He's not from here, but he's been here long enough that he's an Arkansan now. He started working for Mr. Geraldi a long time ago when he had a Giraldi's in Oregon, and he started at the bottom. Mr. Giraldi opened several more spots in several more places around the country, and David ended up at the Geraldi's in Eureka Springs. He'll tell you about what got him there. He eventually moved to the Fayetteville location and would later take it over. As for Pizza Navona, David will tell you why he chose Farmington over Benton County for its location. Also, we'll talk menu and future plans and that's next, here on the Flavors of Northwest Arkansas podcast!

The culinary expedition wraps up its American journey as hosts Marcos and Josue venture into the diverse and delectable Pacific Coast and Western time zones, exploring unique Thanksgiving traditions stretching from the cool Pacific Northwest all the way down to sunny California and out to exotic Hawaii. They discuss the use of hyper-local ingredients—from fresh seafood like Dungeness crab to wild Alaskan game and luau-inspired Hawaiian twists—highlighting the significant Asian and Latin cultural influences that redefine the traditional holiday plate. This conversation celebrates the ultimate food fusion, proving that the Thanksgiving table is a true reflection of American diversity, and concludes with a look ahead to the next episode's journey to the East Coast heritage. #westcoastfood #thanksgivingfeast #regionalrecipesGot a Thanksgiving recipe or a meal so good it deserves a holiday? Share YOUR culinary creations with us! Tag your delicious dishes using our special hashtag: #LTSmeals-------------------------------------------------- IG: ⁠⁠https://bit.ly/IG-LTS -------------------------------------------------- ⁠⁠LTS on X: ⁠⁠https://bit.ly/LTSTweets -------------------------------------------------- ⁠⁠Buy Me Coffee: ⁠⁠https://www.buymeacoffee.com/LTS2020

Commentary on an Interview of Richard Gere About the Dalai Lama Talk by Roshi Bodhin Kjolhede.  Automated Transcript The post Two Flavors of Dharma appeared first on Rochester Zen Center.

Welcome back everyone to another great interview, in this edition I'm being joined by a friend of Sadhu Dah who I interviewed a while back. Please join me in welcoming Sifu Aman Berry, Paranormal Investigator and Meditation Coach. Sifu has lived an amazing paranormal life and it was an honor to talk to him. We talked about everything from his haunted childhood home, legend tripping, psychic self defense, wall bleeding, different entities, bigfoot, annunaki, extraterrestrials, and so much more. Sifu's Youtube Page: https://www.youtube.com/@SifuAmanBerry Uncensored, Untamed & Unapologetic U^3 Podcast Collective: https://www.facebook.com/groups/545827736965770/?ref=share Tiktok: https://www.tiktok.com/@juggalobastardpodcasts?is_from_webapp=1&sender_device=pc YouTube: https://www.youtube.com/channel/UC8xJ2KnRBKlYvyo8CMR7jMg

New York Times bestselling author Katie Parla talks with Brent about her adopted hometown of Rome and her new book Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Build a City and dishes like braised pig skin and beans, pizza tongues, and Roman rice balls. Plus, why Jewish Roman dishes are often fried, getting pickpocketed in the Eternal City, and busting the myth of Carbonara. [Ep 363] Show Notes: Destination Eat Drink foodie travel guides Destination Eat Drink foodie travel videos Katie Parla's website Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Build a City

On today's episode, we sit down for Part II of our conversation with legendary Chef Christopher Gross and hospitality visionary Bill Nassikas as they explore the intersection of cuisine, creativity, and guest experience. From Michelin-level kitchens to world-class resorts, they share stories from decades at the top of the culinary and hospitality industries—along with candid conversations with chefs, winemakers, and entrepreneurs redefining what it means to serve. Insight, humor, and behind-the-scenes wisdom—straight from two masters of their craft. Website: https://wrigleymansion.com/christophers westroc.com  Instagram: christophersatwrigley   BACK STORY The president and COO of Westroc Hospitality since its founding, William J. Nassikas boasts decades of successful national and international experience in the hospitality industry. Like CEO Scott Lyon, William gained early exposure to his career path as the son of hotelier James A. Nassikas, founder of the Stanford Court Hotel in San Francisco. Prior to joining Westroc, William served as senior vice president of operations at Grand Bay Resorts, joining that organization as part of the merger-acquisition of Carefree Resorts. There, he was responsible for all accommodations, restaurant, spa, golf, and other guest service operations for properties including The Boulders Resort, The Buttes in Tempe, The Peaks at Telluride, Carmel Valley Ranch, The Lodge at Ventana Canyon, The Grand Bay Miami, and the famed Golden Door Spa. Among his many achievements, William was instrumental in the conception and development of Deer Valley Resort in Utah. He gained invaluable experience through executive management positions within Hyatt Hotels, as well as training throughout Europe, including the famed Restaurant Girardet in Switzerland. A graduate of Cornell University's Hotel School, William earned a Diplome Finale des Etudes from Ecole Hoteliere de la Societe Suisse des Hoteliers in Switzerland. His numerous honors include "Hotelier of the Year" by The Chaine des Rotisseurs, being inducted into The Arizona Republic's Arizona Culinary Hall of Fame, the Ivy Award from Restaurant & Institutions magazine, the CSX Award of Excellence, nomination for the Scottsdale Museum of Contemporary Art's Contemporary Catalyst Award, the 2006 Industry Leadership Award from Arizona Hospitality Industry Professionals, and AZLTA's 2019 Hotelier of the Year award. William fulfills a commitment to give back to the hospitality industry, helping train future professionals as a visiting lecturer to the Inaugural Master of Real Estate Development Class at Arizona State University, Cornell University's Hotel School, and University of New Hampshire's hospitality management program. He also serves on various boards, including the Royal St. Corporation, AZLTA and The Mission B1 Foundation.   Based in Phoenix, AZ, Christopher Gross is a James Beard Foundation Award-winning chef who has been recognized among the best in the United States. Famed for its modern twists on classic French fare, Christopher's at Wrigley Mansion earned a 2022 James Beard Outstanding Chef nomination. It was rated 18/20 by Gayot Guide which named it Best French Restaurant, Best 10 Restaurant Wine Lists, Best 10 Restaurants with a View, and Best Romantic Restaurants. In its five-star review, Arizona Republic called the restaurant "Phoenix's most innovative, enticing dining experience for its exclusive tasting-menu experience where the chefs also serve each dish." Named to the Scottsdale Culinary Hall of Fame, Chef Christopher has also been honored by Food & Wine magazine's "America's 10 Best New Chefs," was the first chef in Arizona to be honored with the Robert Mondavi Culinary Award of Excellence and also created the nationwide "Flavors" fundraiser for the American Liver Association.   SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.  

Season 11 Episode 526 “31 Flavors” by EverydayMedia

In this week's edition of the Flavors of Northwest Arkansas podcast, we're up in Bentonville at Nosh Nola inside the Bentonville Brewing Company, talking with owner Hayne Begley. This location won't be his only spot for long as he's opening another one soon, he'll tell you about it, but first?!?! FOOD NEWS!! We have the results from the first ever Mac & Cheese Cook Off in Fayetteville at Brewski's! We'll hear from the winner. Viet Buffet is ALMOST open in Rogers! Potbelly and Sweetgreen are close to opening on the new Walmart campus. Fuego Tortilla Grill has announced their opening date for their much-anticipated Fayetteville restaurant! Pathway Café is coming to the area. We'll tell you what it is, and what it means for the area! The Bentonville Bulletin reports a new dog-friendly café is now open in Bentonville. Chug Soda Shop is now back to soda truck-only. Anime Café in Rogers has closed. Hayne Begley started Nosh Nola after moving up from Little Rock. His first food truck was the Delta Biscuit Company, and it was a favorite in Little Rock. However, food truck culture there isn't what it is here, so Hayne took the opportunity to move north, and away he went. How did he survive covid? With the help of celebrity chef Jose Andres... sort of. He'll explain. He'll also talk about his food. Did you know that they have the top-of-the-line tater tots? They spent a good amount of time tater tot testing – it's a real thing, and he'll tell you why they have tots. Makes perfect sense. And finally, he'll be opening another spot next year. He'll tell us where and much more. That's next here on the Flavors of Northwest Arkansas podcast!

How do flavorists capture the essence of a fruit and put it in a can of sparkling water, or a tub of yogurt? Zachary Crockett takes a bite. SOURCES:Terry Miesle, master flavorist at Sensient Technologies Corporation. RESOURCES:"Flavor and Well‐Being: A Comprehensive Review of Food Choices, Nutrition, and Health Interactions," by Sakhawot Hossain, Abdul Wazed, Sharmin Asha, Alomgir Hossen, Nur Muhammad Fime, Shamiha Tabassum Teeya, Lubna Yeasmin Jenny, Diptho Dash, and Islam Shimul (Food Science & Nutrition, 2025)."What is artificial banana flavor made of? A food neuroscientist reveals the truth," by Elana Spivack (Inverse, 2024)."Are ‘Natural Flavors' Really Natural?" by Roni Caryn Rabin (New York Times, 2019)."The Inexorable Rise Of Synthetic Flavor: A Pictorial History," by Nadia Berenstein (Popular Science, 2015)."The Flavor Industry: From 1945-1995," (Chemical Sources Association). Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The Drive was giddy with excitement about Red Lobster introduce more flavors for their seafood boils.

Beat Migs!! Tune in to find out how the world is feeling about donuts, soda, and Christmas too!

On today's episode, we sit down with legendary Chef Christopher Gross and hospitality visionary Bill Nassikas as they explore the intersection of cuisine, creativity, and guest experience. From Michelin-level kitchens to world-class resorts, they share stories from decades at the top of the culinary and hospitality industries—along with candid conversations with chefs, winemakers, and entrepreneurs redefining what it means to serve. Insight, humor, and behind-the-scenes wisdom—straight from two masters of their craft. Website: https://wrigleymansion.com/christophers westroc.com  Instagram: christophersatwrigley   BACK STORY The president and COO of Westroc Hospitality since its founding, William J. Nassikas boasts decades of successful national and international experience in the hospitality industry. Like CEO Scott Lyon, William gained early exposure to his career path as the son of hotelier James A. Nassikas, founder of the Stanford Court Hotel in San Francisco. Prior to joining Westroc, William served as senior vice president of operations at Grand Bay Resorts, joining that organization as part of the merger-acquisition of Carefree Resorts. There, he was responsible for all accommodations, restaurant, spa, golf, and other guest service operations for properties including The Boulders Resort, The Buttes in Tempe, The Peaks at Telluride, Carmel Valley Ranch, The Lodge at Ventana Canyon, The Grand Bay Miami, and the famed Golden Door Spa. Among his many achievements, William was instrumental in the conception and development of Deer Valley Resort in Utah. He gained invaluable experience through executive management positions within Hyatt Hotels, as well as training throughout Europe, including the famed Restaurant Girardet in Switzerland. A graduate of Cornell University's Hotel School, William earned a Diplome Finale des Etudes from Ecole Hoteliere de la Societe Suisse des Hoteliers in Switzerland. His numerous honors include "Hotelier of the Year" by The Chaine des Rotisseurs, being inducted into The Arizona Republic's Arizona Culinary Hall of Fame, the Ivy Award from Restaurant & Institutions magazine, the CSX Award of Excellence, nomination for the Scottsdale Museum of Contemporary Art's Contemporary Catalyst Award, the 2006 Industry Leadership Award from Arizona Hospitality Industry Professionals, and AZLTA's 2019 Hotelier of the Year award. William fulfills a commitment to give back to the hospitality industry, helping train future professionals as a visiting lecturer to the Inaugural Master of Real Estate Development Class at Arizona State University, Cornell University's Hotel School, and University of New Hampshire's hospitality management program. He also serves on various boards, including the Royal St. Corporation, AZLTA and The Mission B1 Foundation.   Based in Phoenix, AZ, Christopher Gross is a James Beard Foundation Award-winning chef who has been recognized among the best in the United States. Famed for its modern twists on classic French fare, Christopher's at Wrigley Mansion earned a 2022 James Beard Outstanding Chef nomination. It was rated 18/20 by Gayot Guide which named it Best French Restaurant, Best 10 Restaurant Wine Lists, Best 10 Restaurants with a View, and Best Romantic Restaurants. In its five-star review, Arizona Republic called the restaurant "Phoenix's most innovative, enticing dining experience for its exclusive tasting-menu experience where the chefs also serve each dish." Named to the Scottsdale Culinary Hall of Fame, Chef Christopher has also been honored by Food & Wine magazine's "America's 10 Best New Chefs," was the first chef in Arizona to be honored with the Robert Mondavi Culinary Award of Excellence and also created the nationwide "Flavors" fundraiser for the American Liver Association.     SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.