Podcasts about food wine magazine

Tariffs have been a hot topic in recent weeks, but this issue has been ongoing. During President Trump's first term, the wine industry was caught flat-footed when, in 2019, the administration put a 25% tariff on still wines from France, Germany, Spain, and the UK (notably, Italy and Portugal were not included) as part of a trade dispute with the EU over subsidies given to Airbus. It was then that my guests – Ben Aneff and Daniel Posner started to organize and get industry leaders together to lobby Congress and try to explain why these tariffs were so harmful to wine. Those tariffs remained in place through 2021, and although there was relief for the last few years, the US Wine Trade Alliance, which was the body that formed out of the initial tariff crisis, continued to exist with Ben at the helm.  In this show, I am honored to have the very busy and very awesome Ben Aneff, a native Texan who now lives in NYC and is the Managing Partner of Tribeca Wine Merchants in New York City, named one of “America's Best Wine Shops” by Food & Wine Magazine, and an “Editor's Favorite” by Wine Spectator. Ben has been actively involved in the fight against wine tariffs – working with all parts of the industry and Congress, and testifying about tariffs' effects at the International Trade Commission.  He is the president of the US Wine Trade Alliance Ben Aneff, President of the U.S. Wine Trade Alliance (USWTA) & Managing Partner of Tribeca Wine Merchants     I also have previous guest and Patron Daniel Posner, owner of Grapes the Wine Company in White Plains, NY. Daniel serves on the Board of Directors of the National Association of Wine Retailers, a national trade organization founded in 2006, for which he served as President from 2011 to 2019. He helped form the USWTA. Daniel Posner of Grapes, the Wine Company & Industry Insider     Full show notes and all back episodes are on Patreon. Join the community today! www.patreon.com/winefornormalpeople _______________________________________________________________   This show is brought to you by my exclusive sponsor, Wine Access – THE place to discover your next favorite bottle. Wine Access has highly allocated wines and incredible values, plus free shipping on orders of $150 or more. You can't go wrong with Wine Access! Join the WFNP/Wine Access wine club and get 6 awesome bottles for just $150 four times a year. That includes shipping! When you become a member, you also get 10% all your purchases on the site. Go to wineaccess.com/normal to sign up!   

Robbie Shaw sits down with Hunter Lewis, Editor in Chief of Food & Wine Magazine, to explore the publication's growing commitment to the alcohol-free beverage movement. Lewis shares how Food & Wine is evolving to better represent the full spectrum of hospitality experiences, including thoughtful coverage of non-alcoholic options that don't compromise on flavor or sophistication.    The conversation delves into the magazine's initiatives to support hospitality professionals battling addiction and other mental health challenges—a particularly pressing issue in an industry historically known for its demanding environment.    Lewis discusses how Food & Wine is using its platform to reduce stigma, highlight resources, and champion a more balanced approach to wellbeing within restaurant culture. 

This week, Elizabeth sits down with renowned culinary expert and trailblazer Gail Simmons, best known for her role as a judge on the reality series "Top Chef." Gail shares her inspiring journey from writing down her love of food on paper to attending culinary school and working at iconic New York City restaurants. She details her invaluable experiences assisting renowned food critic Jeffrey Steingarten and managing special events for legendary chef Daniel Boulud.Gail opens up about her role at Food & Wine Magazine and how a series of saying "yes" led her to "Top Chef." She shares a behind-the-scenes look at the filming process over the past 20 seasons and teases what's next for Season 21. Gail also drops the details about her favorite restaurants, must-have cookbooks, and her philosophy on embracing opportunities and keeping a flexible approach to life's plans.Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramGail: Top Chef | IG | Website  Mentioned:  The Man Who Ate Everything Daniel Bouloud Cafe Carmellini BirchAsada 

"Ex-officer Amber Guyger testifies in wrong-apartment murder trial: 'I was scared to death,'" a " story reported in 2019. "Starbucks Files Complaints with Labor Board, Accuses Union Organizers of Bullying and Harassment," reported Food & Wine Magazine in April 2022. "Labour MPs fear for safety as pro-Palestine protesters target offices," The Guardianwarned in November 2023. Within the last decade, we've seen the rise of a phenomenon we'll refer to as “elite crybullying," in which people in power engage in political manipulation in order to portray themselves as victims. Routinely, we hear that armed American police fear for their safety around unarmed civilians, lawmakers feel for the their safety after there's a sit in protest and corporate executives are being unfairly intimated by union organizers.  It's a sleazy, manipulative tactic that not only flattens, but flips, power dynamics. By claiming to have been bullied or traumatized by those who oppose them, wealthy and influential figures suddenly transform themselves from victimizers into victims. Meanwhile, by this same perverse logic, they characterize their actual victims–be they organizing workers and peace activists, who merely seek to stand up for themselves, or people killed by military and police violence – as victimizers. On this episode, we explore the rise of ruling-class crybullyism, how elites increasingly traffic in the language of anti-bullying and therapy-speak to indemnify themselves from criticism, examine how cynical distortions of power relations recast the upholders of colonialism, labor abuses, and police violence as the oppressed, and the people who dare to object as the oppressors, all in an effort to silence dissent from the justifiably angry masses.  Our guests are Mari Cohen and Saree Makdisi.

Today on our episode #381 of All in the Industry®, Shari Bayer's guest is Valerie Chang Cumpa, an award-winning Miami-based chef who along with her family, including her brother Nando, opened Itamae in the Miami Design District, focusing on Nikkei cuisine; and in 2019, the team opened a fast casual off-shoot concept, B-Side, inside popular Asian Food Hall, 1-800-LUCKY. Her latest restaurant is Maty's in Miami's Midtown neighborhood, which has a modern take on comida criolla, the traditional Peruvian food of Valerie's upbringing. Valerie, or Val, quickly garnered praise as one of the city's top young chefs, earning an Eater Young Gun nomination (2018), two James Beard semifinalist nominations for Rising Star Chef (2019, 2020) and nominations for Best Chef South (2022, 2023). And the accolades have continued, including Itamae on The New York Times' coveted Restaurant List in 2021, and as a Michelin Bib Gourmand in 2022; Maty's on Bon Appetit's 24 Best New Restaurants in 2023, and The New York Times' Restaurant List; Val and Nando were the first siblings to be named together to Food & Wine Magazine's Best New Chefs Class of 2023. And Val was nominated as a 2024 James Beard Awards semifinalist for Maty's in the Best Chef: South category. Val participated in SOBEWFF 2024 (South Beach Wine & Food Festival) presented by Capital One, which took place February 22-25, 2024 in Miami, Fl., hosting a wonderful collaboration dinner at Maty's with Chabela Coss and Ana Castro, which Shari attended. Today's show also features Shari's PR tip to be able to work individually, as well as together with others; Industry News on Michelin adding 8 new Miami restaurants to its guide; and Shari's Solo Dining experience at Mike Puma's new Gotham Burger Social Club, as well as a visit to Hamburger America, both in NYC, in anticipation of Shari's evening at SOBEWFF's popular Burger Bash presented by Schweid & Sons, hosted by Rachael Ray.  ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook**Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

In this show, I welcome my friend and wine industry guru Daniel Posner, the owner of the prestigious New York retailer, Grapes, The Wine Company. Daniel joined Grapes, The Wine Company in 2000 and was the managing partner by 2004. For the past 23 years, he has been a wine consultant, with clients from all over the globe. He travels to wine regions to meet with producers, winemakers, winery owners, especially in his favorite areas of Burgundy, Piedmont, Tuscany, and California. He knows the ins and outs of the New York wine scene, and the inside dirt that is pretty fascinating to those of us on the outside.   Daniel also serves on the Board of Directors of the National Association of Wine Retailers, a national trade organization founded in 2006, for which he served as President from 2011 to 2019. I met him at the NAWR conference, where he and frequent podcast guest Tom Wark were gracious enough to have me.   Daniel has been featured and quoted in the New York Times, Wine Spectator, Food & Wine Magazine, Forbes Magazine, and The Wall Street Journal referred to him one of the most influential wine retailers in the United States.    From how companies in Europe get their wine to the us, to pricing and how the producers and consumers lose out through layers upon layers of markups, to the murky politics of wine and international wine scandals, in the last 20+ years, Daniel has seen it all and he shares it in this show. This podcast will teach you more about the business of wine than almost any other I've done. I often talk about the shady underbelly of wine – here it is, exposed in all its glory!   Check out Daniel's amazing, curated selection and order wine for shipping (where legal!).  https://www.grapesthewineco.com/   Full show notes are on Patreon. Become a member today!  www.patreon.com/winefornormalpeople _______________________________________________________________ I love my exclusive sponsor, Wine Access, my go-to source for the best selection of interesting, outstanding quality wines you can't find locally. Go to www.wineaccess.com/normal to join my co-branded wine club with Wine Access and www.wineaccess.com/wfnp so see a page of the wines I'm loving right now from their collection.  Get 10% your first order with my special URL. Check out Wine Access today!    To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Stuart Brioza and Nicole Krasinski are the husband/wife “duo” and Chef/Owners of the legendary State Bird Provisions, The Progress, and The Anchovy Bar in San Francisco. They've racked up Michelin Stars, James Beard Awards, Food + Wine Magazine's Best New Chef and Best Chef All-Stars, and more!Listen along as we get the story of a world-renowned restaurateur who turned down an investment in State Bird Provisions (later calling it the biggest mistake of his career).Beyond their culinary achievements, Stuart and Nicole give back through inspiring programs and organizations like Creativity Explored and Meals on Wheels San Francisco. Enjoy this episode as we go Beyond the Plate… with Chefs Stuart Brioza and Nicole Krasiniski. This season is brought to you by Fords Gin, a gin created to cocktail.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

You know how some childhood foods become taste touchstones that live in a memory? Well, for brothers Nick and Peter Dale of Athens, GA, that taste was Ecuadorian chocolate. When they went to visit their mom's family there on vacations and holidays, there was just something special about that chocolate, something they could never quite taste outside of the country. And for a future chef like Peter Dale, that was the fuel for a creative journey. See in 2012, Peter was named The People's Best New Chef of the Southeast by Food & Wine Magazine, as well as a Rising Star Chef. He helped Hugh Acheson, who he worked with at Five & Ten, open Empire State South in Atlanta, and since then, Peter has become an Athens chef powerhouse, with The National, Seabear Oyster Bar, and Maepole. In the middle of all that restaurant work, in 2014, he and his brother Nick created Condor Chocolates, which imports Ecuadorian chocolate, then produces and sells bean-to-bar chocolate bars, truffles, sipping chocolate, gelato and a variety of confections. It's their homage to the birthplace of their mother, a testament to the sense of adventure that brought their Dad to her, and a celebration of that taste of Ecuador, home of some of the finest cacao in the world.

Born in Mumbai, Chintan became interested in the culinary world at a young age. When of age, he enrolled in one of the most prestigious culinary schools in India, the Oberoi Centre of Learning & Development where he trained under the finest chefs from Oberoi Hotels. His professional career began at a hotel restaurant in Mumbai, where he spent eight years in the kitchen learning traditional Indian cuisine and techniques. During this time, Chintan traveled throughout the sub-continent in order to develop a deeper connection with the way locals ate and became well versed in the bold spices and dishes he came across. Eventually Chintan left India for bigger opportunities. His culinary career took him to an extremely diverse set of locales including Singapore, Cleveland, Atlanta, and finally New York. It was in New York that Chintan joined the Michelin-starred Junoon for a brief stint before he met restaurateur Roni Mazumdar in 2017 and became the chef at the modern and upscale Rahi, followed by Adda Indian Canteen for which Chintan was the winner of the 2019 StarChefs New York Rising Star and within a year after Adda opened the restaurant was on the short list to be nominated for a James Beard Foundation award for “Best New Restaurant” Food & Wine Magazine's "Top Ten Best New Restaurants 2019", Eater National's Best New Restaurants 2019” and Bon Appetit's "Top 50 Best New Restaurants of 2019". In 2020, Chintan was looked at as a finalist for the James Beard Foundation Awards "Best Chef in the NY Region". In 2021 the duo opened Dhamaka, for which Chintan won The James Beard Foundation Award for Best Chef New York State. The first win in this category for an Indian chef. Dhamaka was also named the #1 restaurant of the year by The New York Times, Esquire Magazine, and one of the top 50 restaurants in the country by The New York Times. Dhamaka was also nominated for the James Beard Foundation “Best New Restaurant of 2021” award. Chintan has also taken cuisine to the next level by partnering with artist Mattia Casalegno in Aerobanquets RMX, a virtual reality experience combining food and fantasy, which took place at the James Beard House, and continues to tour the globe. In 2022, he and partner Mazumdar opened the quick service eatery Rowdy Rooster serving Indian spiced fried chicken for which Food & Wine Magazine named them as one of 16 people and companies changing the way we eat and drink in 2022. The pair will soon open Kebabwala celebrating India's long tradition of fresh, and flavorful, kebabs which vary across the country, and Masalawala located in Park Slope, Brooklyn featuring regional Indian cuisine. Chef Pandya's mission is to push the boundaries of what Indian food means in America. He continues to break new ground on an under-appreciated but phenomenal cuisine. On this episode, Chintan joins host Mitchell Davis and discusses Fun Dining vs. Fine Dining, the importance of being financially savvy, and why it's okay to be shellfish in learning. Follow Chintan on Instagram @chefchintan. For more on Chintan and his restaurants, visit: https://unapologeticfoods.nyc/

On today's episode of All in the Industry®, Shari Bayer's guests are Roni Mazumdar and Chef Chintan Pandya, co-owners of Unapologetic Foods, an award-winning restaurant group that is out to redefine Indian food. Their restaurants and food brands, including Dhamaka, Semma, Adda, Masalawala & Sons, Kebabwala and Rowdy Rooster, and Biryani Bol and Aerobanquets concepts, have set the New York City scene on fire. Their accolades include for Adda, Food & Wine Magazine's "Top Ten Best New Restaurants 2019," Eater National's "Best New Restaurants 2019”, Bon Appetit's "Top 50 Best New Restaurants of 2019," and for Dhamaka, Chintan won the James Beard Foundation Award for Best Chef New York State, the first win in this category for an Indian chef. Dhamaka was also named the #1 restaurant of the year by The New York Times, Esquire Magazine, and one of the top 50 restaurants in the country by The New York Times. And Semma was named in Bon Appetit's Top Ten New Restaurants of 2022 and earned a Michelin star. Today's show also features Shari's PR tip to be unapologetically you; Industry News Discussion on favorite restaurant reservation apps; and Shari's Solo Dining experience at legendary seafood eatery Swan Oyster Depot in San Francisco.Photo Courtesy of Chintan Pandya and Roni Mazumdar.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Kevin Patricio is the co-founder and CEO of Basqueland Brewing. Kevin emigrated from the United States to Spain in 2011 with his family and now resides in San Sebastian in the Basque Country. Kevin's professional career started in New York City at Food & Wine Magazine in 1998. After six years at the magazine he left to pursue a career in the kitchen. He continued to consult for media and spirit companies until the kitchen took him completely. He trained in NYC classics like The Red Cat, Blue Hill, as well as Arzak in San Sebastian. It wasn't until he was running a kitchen in San Sebastian in 2011 that craft beer came knocking.  “In the USA, I took the availability of craft beer for granted. Almost everywhere you go, you're never far from good beer. That all changed when I got to the Basque Country in 2011. The craft beer culture was pre-embryonic. I really wanted to complete the experience for customers in and out of the restaurant which in this case meant having quality, local beer.” He opened Basqueland Brewery in 2015. The brewery is one of the largest independent breweries in Spain and has been named Best Brewery Spain four times in five years (2017, 2019, 2021, 2022) by the Concurso Nacional de Cerveceros, Fira Poblenou; as well as Best Brewery two years in a row (2021-2022) in the international competition, Barcelona Beer Challenge. It can be said that Basqueland is best known for their IPAs, from West Coast to DDH and session to DIPA. The team takes great care with all styles from its crisp, clean Santa Clara Helles Lager to massive pastry stouts and zingy sours. “We strive to make the best beer we can in whatever style.”  Basqueland has recently opened Basqueland Izakaia in San Sebastian–a small tavern with Asian bar food and organic wine. It has become a beacon for Asian food in San Sebastian. Kevin hosts guest-chef pop-ups which have included Andy Ricker of Pok Pok and wine guest Nico Boise, the sommelier from Restaurante Elkano. On this episode, Patrick joins host Mitchell Davis and discusses how as an American he's making a splash on Spain's craft beer scene, the culinary treasures of the Basque country, and why the five French mother sauces are “a little dusty and on the shelf”. Follow Patrick and his work on Instagram: @kpatricio; @basquelandbrew and @basqueland_izakaia To learn more about Basqueland Beer, visit: www.basquebeer.com

Welcome to Episode 1119 Cynthia Chaplin interviews Miguel de Leon, in this installment of Voices, on the Italian Wine Podcast. More about today's guest: He was born in Manila, grew up around tons of food and even more family, and was educated in one of the top schools in the country. He moved to the United States at ten years old, to Orange County, California, completing an American public education, he soon went to college at UC Berkeley, where he studied Linguistics and City Planning + Urban Studies. More importantly, he landed a reservationist position at a small neighborhood restaurant called Chez Panisse that would upend everything he knew about food politics and the restaurant industry. He moved to New York to pursue a restaurant career, landing stints in some of New York's toughest dining rooms, most notably at David Chang's radical East Village restaurant Momofuku, and at Andy Nusser's ode to Catalunya and tapas at Gramercy's Casa Mono. Along the way, he completed certifications with Cornell University, the Sake Education Council, and the Wine and Spirits Education Trust. In 2020, his writing about social justice, equity, and systemic inequalities in the wine space galvanized a personal and critical look at complicit wine systems and the complexities of intersectionality through the lens of wine in acclaimed publications like PUNCH (Penguin/Random House), Bon Appétit, and Wine + Spirits Magazine. He and his work have been featured in The New York Times, Food + Wine Magazine, Grubstreet (New York Magazine), Eater, Barron's PENTA, and Bloomberg, among others. Currently, Miguel serves as the wine director for SoHo's Pinch Chinese. He also sits at the resource council for the Hue Society, an organization that promotes and prioritizes BIPOC professionals in the wine industry, creating curriculum that focuses on decolonizing and recentering wine spaces and language. He edits and contributes to Disgorgeous, a podcast and zine about wine. He advises the UC Davis Viticulture and Enology Program for its seminar work in the field of Critical Wine Studies. In 2022, Miguel earned the prestigious James Beard Foundation Media Award for Personal Essay - Long Form for his work about intersecting identities and decolonization, and was named in the inaugural class of Wine Enthusiast's Future 40, tastemakers and innovators shaping the way we drink now. To learn more visit: https://www.miguel-deleon.com/pinch Instagram: migueld1 About today's Host: Cynthia Chaplin is a VIA certified Italian Wine Ambassador, a professional sommelier with FIS and the WSA, a member of Le Donne del Vino, and a Professor of Italian wine and culture. Born in the USA, she's lived in Europe since 1990. Italian wine, in particular rosé, is her passion. She works with embassies, corporations and private clients, creating and presenting tastings, events, seminars and in-depth courses. Cynthia is a wine writer, a judge at international wine and sake competitions, she consults with restaurants and enotecas developing comprehensive wine lists and food pairings, and she advises clients who want to curate an Italian wine collection. She currently works for Vinitaly International in Verona as a Project Manager, Educator, and the host of VOICES Series on The Italian Wine Podcast, focusing on diversity and inclusion in the global wine industry. To learn more visit: Facebook: Italian Wines in English Instagram: kiss_my_glassx Linkedin: https://www.linkedin.com/in/cynthia-chaplin-190647179/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

On today's episode of All in the Industry®, Shari Bayer's guest is Anthony Giglio, a wine and spirits authority, writer, educator and raconteur who has motivated countless imbibers to trust their own tastes and relax the rules. He has appeared as a guest on NBC's Today Show, Food Network, CNBC, and FOX Business News, and has been invited to speak at food and wine festivals and events around the world. Currently serving as wine reporter for CBS News Radio, Anthony's writing has been featured in publications like New York Magazine, Esquire, Every Day With Rachel Ray, Travel + Leisure, and more. He is the Wine Director for the American Express Centurion Global Lounge Networks, a longtime Contributing Editor to Food & Wine Magazine, and the author of 12 books on wine, cocktails and travel, including the annual Food & Wine Wine Guide. Today's show also features Shari's PR tip to have fun while learning; Speed Round; Industry News Discussion on Martha Stewart's new restaurant in Las Vegas; and Shari's Solo Dining experience at Joe's of Avenue U, a Brooklyn institution serving up traditional Sicilian-Palermitano cuisine in NYC.Photo Courtesy of Anthony Giglio.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Today's guest, Molly Fienning is the Co-Founder and CEO of Red Clay Hot Sauce + Babiators Prior to Red Clay, Molly Fienning co-founded and served as Co-CEO of Babiators, one of Forbes' 100 Most Promising Companies and the leading sunglasses brand for babies & kids. Babiators sunglasses have been featured in Vogue, the Ellen Degeneres Show, People Magazine, the Wall Street Journal, and Inc Magazine. Her next venture, Red Clay, is a modern, Southern hot sauce and hot honey brand named "Tabasco for the 21st century" by Food & Wine Magazine and "a hot honey to elevate your meal" by The New York Times. Also featured on The Today Show, Southern Living, Martha Stewart Living, and more. Red Clay's mission is to craft delicious hot sauces using sustainable practices and the highest-quality ingredients available for chefs, foodies, and home cooks nationwide. Listeners will enjoy learning more about Molly, who graduated from Harvard University with a BA in Electrical Engineering & Computer Science, her life postgrad, and the stories behind her successful businesses. Molly lives in Charleston with her husband Ted and their two wonderful boys, Sawyer and Fox.  --- Support this podcast: https://anchor.fm/howdshedothat/support

Tavel Bristol-Joseph is the Pastry Chef and Partner at Emmer & Rye, Hestia, Kalimotxo, Henbit, TLV and Canje in Austin, Texas. He began his culinary journey as a young boy, spending every Saturday afternoon baking cookies, cakes, and pies with his aunt. After moving to the United States from Guyana when he was 17 years old, Bristol-Joseph attended the New York Restaurant School. He then worked in a variety of restaurants in New York before moving to Tucson in 2006, where he joined Fox Restaurant Concepts. He worked within the restaurant group for two years before going to Zona 78 where he met and began working with Chef Kevin Fink. Fink and Bristol-Joseph decided to move to Austin to open Emmer & Rye in November 2015. Emmer & Rye has been included in Bon Appétit's “America's Best New Restaurants 2016” list, as well as named Austin American-Statesman's“2018 Best Restaurant in Austin.” In 2020, Bristol-Joseph opened Hestia with Fink which has been named “#1 Best New Restaurant in America” by Robb Report. Bristol-Joseph also received the StarChefs Rising Star Award in 2017 and was named one of FOOD & WINE Magazine's “Best New Chefs of 2020.” Bristol-Joseph is a proud father to teenaged twins and currently resides in Austin with his wife Brittany and his dog Gus Gus. In this episode we discuss: Growing up in Guyana How Tavel got hooked on baking when he was young Moving to New York and enrolling in the New York Restaurant School Tavel's work experience and meeting his future business partner Opening Emmer & Rye in 2015, and the challenges that came along with it Building the business, opening five more restaurants What makes Tavel's Basque Cheesecake so good! How he motivates his team Being named one of Food & Wine Magazine's ‘Best New Chefs of 2020' And much more! Episode Sponsored by ASR Group Experts trust Domino and C&H Sugar brands because each powerful grain of their cane sugar delivers an impact. Proving that baking is all about what you put into it. Visit thebakingexperts.com for more insights.

Food & Wine Magazine recently featured Travis Milton, Executive Chef at Nicewonder Farm, discussing how he flipped the narrative on Appalachian culture. We were inspired to dig a little deeper into his journey with self care and mental health and how his positive growth mentality helped him tap into his true potential…unapologetically. The parallels between Travis's journey as a nationally recognized chef and the path we walk with AGS and other chronic conditions sparked an authentic conversation filled with beautiful insights from feelings to food. This is a conversation that you don't want to miss.Learn more about Travis and Nicewonder Farm: https://www.nicewonderfarm.com/taste-about https://www.foodandwine.com/chefs/travis-milton-appalachian-cuisineMusic from Uppbeat (free for Creators!):https://uppbeat.io/t/sky-toes/straight-through-the-meadowLicense code: ZWHGTBGOGVRMXJEH

Amanda McCrossin is a certified sommelier, wine personality, and TikTok, Instagram, and YouTube creator. As the former Sommelier and Wine Director at PRESS Restaurant in Napa Valley, Amanda worked with the world's largest, deepest restaurant collection of all Napa Valley wines in the world. During her time there, the wine program thrived, garnering nominations, accolades, and awards from nearly every major publication and outlet in food, wine, and hospitality. She has been featured by Food & Wine Magazine, Food Network, and the San Francisco Chronicle, appeared on the cover of The SOMM Journal, and was most recently named as a Wine Star nominee for “Sommelier of the Year” by Wine Enthusiast. Today, Amanda is widely considered an expert in Napa Valley wine and is regularly sought after for media appearances and speaking engagements including the Aspen Food & Wine Classic and Premiere Napa Valley. A Napa Valley resident, Amanda can be found creating daily content for her popular TikTok, Instagram, and YouTube channels, SommVivant, as well as hosting the Wine Access Unfiltered podcast. In this episode… For many wineries, it's easy to brush off TikTok as a platform solely for the younger generations. However, Amanda McCrossin says that the main demographics are not as young as people tend to think. With nearly 700 million users each month, it's likely that many of your consumers are already on TikTok. So, how can you build your presence on the platform and engage new audiences?  TikTok isn't about a hard sell. According to Amanda, you have to add value to your audience if you want to win them over. Whether you're answering top questions about the industry, going behind the scenes of winemaking, or showing audiences a day in the life of your winery, it's crucial that you showcase the inspiration behind your brand, lead with core values, and create content with a purpose.  In this episode of VINTed, Scout Driscoll sits down with certified sommelier, wine personality, and content creator, Amanda McCrossin. Together, they talk about the best practices for brands on TikTok, the different personas that strike a chord on social media, and how to dive into the TikTok space when you have little to no experience.

How might we launch our newsletter and build a loyal following for our writing? How can we monetize our newsletter to six figures and beyond? In this episode, we interview Polina Marinova Pompliano who quit her job at Fortune in 2020 to focus on building her weekly Substack newsletter The Profile, where she profiles interesting figures like Dwayne “The Rock” Johnson and Brandon Stanton, the creator of Humans of New York. We talk about tactics for growing a loyal and paying readership, how she develops ideas for her newsletter and the importance of feedback to improve our writing.*Polina Marinova is a former Fortune Magazine editor and writer, and founder of newsletter The Profile where she studies the world's most successful people & companies. She's written for CNN, CNN Travel, Business Insider, Yahoo Finance, Boston Herald, Food & Wine Magazine, Odyssey, The Hustle and more. Polina is part of an emerging trend of writers who are looking ahead to the future of media and content and considering what it might take to start a media company on their own terms.*SHOW NOTES[02:39] Polina shares what gave her the courage to quit her job at The Fortune and dedicate her time to The Profile despite the pandemic and why you only need 100 true fans[06:42] Polina shares how she's become good at time management over the years, and how she stays productive[09:06] The importance of sharing your work with the public and opening yourself up to criticism and feedback as a writer[11:56] How Polina deals with feedback today versus how she dealt with it in the past[13:00] What Polina learned from writing articles and getting feedback, and how she used them to get more readers[15:33] Polina talks about her relationship dynamic with her husband who's also a writer, and how their differences help her get a business perspective for her newsletter[21:07] Polina shares the tools and systems that have helped her to be better at writing[27:42] The challenges Polina encounters in writing newsletters and what keeps her writing [29:15] Polina shares some newsletters that inspired her, including James Clear's blog[30:51] The business side of The Profile: how Polina grew her newsletter, and how she focused on quality content[31:58] Monetizing The Profile, and what made Polina's readers convert to a paid subscription[34:09] Polina shares some of the ways she earns from The Profile[37:07] Why you don't need a massive following to monetize your work[37:33] Polina talks about her future goal of building a human interest company[38:32] The future of newsletters and why it's the perfect time to be a writer right now[41:30] On dealing with self-doubt and criticisms, and why patience and consistency is important if you want to start a newsletter*QUOTES:“So I think a lot of times people think they need this massive, massive following to monetize anything. It's not true. As long as you can prove that the audience is really high quality and really engaged and they actually click and they actually open, and they actually read it.”“The best piece of advice I heard was from Kat Cole, who's the president of Focus Brands. She said that every time you get a piece of feedback, the first thing you should do before you reject it—before you think it's stupid is accept it and try and be like, okay, if this is true, then what can I do about it?...Accept it as truth before you outright dismiss it. Because after a while, that was not the only email I got like that. I got a number of them that were very critical, but it made me have thicker skin. It made me evolve in my writing. And by the end of my time there, I'd like to think that my voice, my tone, how I wrote, [the] people really liked because it was me and I wasn't trying to be somebody else.”*RESOURCESThe ProfileFortune Magazine - an American multinational business magazineThe Messy Middle by Scott The Messy Middle by Scott BelskyMaria Popova - Bulgarian writerChefs Table - Grant Achatz EpisodeSingle Supplement newsletter - Nikola SlawsonNFTs and a Thousand True Fans - Article from a16z.com (Andreessen Horowitz's website)Sara Blakely - Founder of SpanxShane Parrish - Author, founder of Farnam StreetAtomic Habits by James ClearJosh Wolfe - Investor, founder of Lux CapitalBusiness Insider - American news websiteThe Hustle - NewsletterBessemer Venture Partners - American venture capital firmThe Washington Post - American daily newspaperThe New York Times - American daily newspaperThe Wall Street Journal - American business-focused, English-language international daily newspaperBrandon Stanton - Author of Humans of New York*FOLLOW LONDON WRITERS' SALONFor show notes, transcripts and to attend our live podcasts visit podcast.londonwriterssalon.comFor free writing sessions, join free Writers' Hours: writershour.comFollow London Writers' Salon:Twitter: twitter.com/​​WritersSalonInstagram: instagram.com/londonwriterssalonFacebook: facebook.com/LondonWritersSalon*CREDITSProduction by Victoria Spooner. Artwork by Emma Winterschladen

The restaurant and hospitality industries are high-paced and high-stress—and have some of the highest rates of mental illness in any field.Jenn talks to Food & Wine Magazine's Kat Kinsman, MIDA Boston's Douglass Williams, and McLean Hospital's Ipsit Vahia, MD. Together they discuss mental health in the restaurant and hospitality industries, cover ways to recognize crisis in yourself and others, and share methods to have constructive—and productive—conversations about mental health.Kat Kinsman is senior editor at Food & Wine Magazine, author of “Hi, Anxiety: Life With a Bad Case of Nerves,” host of Food & Wine's Communal Table podcast, and founder of Chefs With Issues. She is a frequent public speaker on the topics of food and mental health, won a 2020 IACP Award for Personal Essay/Memoir, and has had work included in the 2020 and 2016 editions of The Best American Food Writing.Douglass Williams earned a degree from The Academy of Culinary Arts at Atlantic Cape Community College. In his culinary explorations, he has traveled through Southeast Asia, working at an entirely sustainable resort in Chumphon as well as Sardinia. Following working in Michelin-starred restaurants in New York and Paris, he opened MIDA, an Italian influenced neighborhood restaurant, in Boston's South End.Ipsit Vahia, MD, is a geriatric psychiatrist, clinician, and researcher. He is the associate chief of the Division of Geriatric Psychiatry and director of Digital Psychiatry Translation at McLean Hospital. He is also director of the Technology and Aging Laboratory. Dr. Vahia serves on the American Psychiatric Association (APA) Council on Geriatric Psychiatry and the Geriatric Psychiatry Committee of the American Board of Psychiatry and Neurology.RELEVANT CONTENT:– More about the episode: mclean.link/nfv– Read the episode transcript: mclean.link/4bc- - -The McLean Hospital podcast Mindful Things is intended to provide general information and to help listeners learn about mental health, educational opportunities, and research initiatives. This podcast is not an attempt to practice medicine or to provide specific medical advice.© 2022 McLean Hospital. All Rights Reserved.

Bill Fletcher,  senior director of consumer programs for Holland America Line, talks with Alan Fine of Insider Travel Report about why Holland America has an edge in Alaska, starting with its partnerships with the BBC, Food & Wine Magazine, and its 75 years of experience, dating back to before Alaska was a state. This longevity allows Holland America to get preferential treatment when it comes to giving its guests access to Denali Park and Glacier Bay. For more information, visit www.goHAL.com.  If interested, the original video of this podcast -- with supplemental pictures and video -- can be found on the Insider Travel Report Youtube channel  or by searching for the podcast's title on Youtube. 

On today's episode, I welcome Chef Jae Jung, the chef and owner of KJUN, a Korean-Cajun pop-up currently operating in New York City. A graduate of the CIA, she moved to New Orleans where she became enamored by Cajun cuisine. Since moving to NYC in 2014 she has worked at Oceana, Le Bernardin, the NoMad Restaurant, and most recently as the sous chef of Café Boulud.   In 2021, she launched KJUN as a pop-up operating out of a ghost kitchen, introducing New Yorkers to the exciting blend of Korean and Cajun flavors. She has been featured in the New York Times, Eater, FOOD & WINE Magazine, Bon Appétit Magazine, the New Yorker, and Bloomberg Pursuits, which recently named KJUN one of the Best New Restaurants in New York. And she is appearing on this season of Top Chef 19. On this episode, we spoke about growing up in Korea and moving alone to the US, the cuisine of New Orleans, and finding your own culinary style while working in some of the best kitchens in the world. Now, onto the episode.  Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website, and more. Go to heritageradionetwork.org/biz to become a business member today.Photo Courtesy of Bravo and Emily Shur.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

Maria Hines is an award-winning chef and an avid rock climber and adventurer. In 2005 Maria was named one of Food & Wine Magazine's 10 Best New Chefs, and she's competed on TV shows like Top Chef Masters and Iron Chef America. But when Maria is on the trail for an early morning hike or climb, she doesn't have time to bring a five course meal. Instead, she's figured out a way to bring healthy, convenient, and delicious foods with her on her outdoor adventures. Maria shares recipes in her cookbook, Peak Nutrition, and she's also the star of REI's Youtube Series, Cook Out with Chef Maria Hines. Connect with Maria:WebsiteYouTubeTwitterInstagramResources:Maria's Cookbook, Peak NutritionCook Out with Chef Maria Hines on REI's YouTube

As the rush for pre-holiday Covid tests continues, new studies suggest that omicron may have lower hospitalization risk than other Covid-19 variants. CNBC's Meg Tirrell discusses the new data as well as the FDA's approval of Pfizer's therapeutic pill and the other oral treatments that could come in 2022. While the variant puts extra pressure on an already squeezed supply chain, Transportation Secretary Pete Buttigieg provides an update on the nation's supply chain bottlenecks and collaboration between the Biden Administration and the private sector to keep the holiday season running smoothly. The holidays are different this year, but some traditions live on, including tracking Santa's Christmas Eve journey around the world. U.S. Air Force Capt. Sable Brown, public affairs officer at the North American Aerospace Defense Command, discusses NORAD's 66th year tracking Santa Claus' journey around the globe, with a little help from Rudolph's nose. So, pop the bubbly--if you can find it! Ray Isle, Food & Wine Magazine executive wine editor, explains why champagne may be hard to come by this holiday season. Plus, he offers a few sparkling recommendations for your liquor store trip: Segura Viudas Brut Reserva Heredad Cava ($60/Magnum), Champagne Alfred Gratien Brut Rosé ($70), and, for the festive splurge, Champagne Bollinger RD 2007 Brut ($300). Cheers!In this episode:Sec. Pete Buttigieg, @SecretaryPeteRay Isle, @islewineMeg Tirrell, @megtirrellCapt. Sable Brown, @usairforceJoe Kernen, @JoeSquawkBecky Quick, @BeckyQuickAndrew Ross Sorkin, @andrewrsorkinKatie Kramer, @Kramer_Katie

This week, host Matt Prindiville joins Charles Bieler – Founder and CEO of Bieler Wines, winemaker, and innovator – to discuss reuse in wine and wine service. At the forefront of the industry for more than 20 years, Bieler has been named by Food & Wine Magazine and the Wine Enthusiast as one of the “40 Big Food Thinkers Under 40.” From wine on-tap in restaurants to a return-to-retail reusable/refillable bottle system, hear how Charles is working to reimagine the wine industry's role in supporting the shift to an emerging reuse economy. Resources:Bieler Wines website: https://www.bielerwines.com/Bieler Wines on Facebook: https://www.facebook.com/bielerwines/  The Gotham Project: http://gothamproject.net/Charles Bieler on Twitter: https://twitter.com/charlesbieler

Today on the podcast Sarah is joined by Ellen Rawley, founder of Ellen Rawley Creative & Strategy where she helps farms and food businesses launch & grow profitable product lines. Her go-to-market services include organic and food safety compliance, grant writing, and product strategy. Since founding her business in 2016 Ellen has secured $800,000 in grant funding for budding farm businesses, and helped launch countless products - many of which have been featured in the debut of Martha Stewart's American Made Shop, Food & Wine Magazine, and Oprah's list of favorite things.  Her work has been recognized through speaking engagements with the Stonebarns Center for Agriculture, the Food Craft Institute, and the California State Grange.  Today on the podcast Ellen is sharing:   -What it takes to become Certified Organic    - The costs are involved in becoming Organic Certified   - Benefits of offering a Certified Organic product   - Grant opportunities to help promote Organic Certified           products Connect with Ellen: Website  Instagram Facebook Follow along on Instagram: @sarah.delevan.consulting Join us in the Profitable Food Business Community  Tune in to learn more, and  visit sarahdelevan.com or the to learn about our new + updated services.

He's probably the best-known chef in the world when it comes to vegan dining.  Matthew Kenney didn't start as someone you would expect to become a leader in the plant-based cooking field. That's because Matthew grew up in Maine, where fishing and hunting were a big part of his family's way of life.  But many years ago, before most futurists and business speculators could see it - Matthew caught a vision of where the food industry was going and how plant-based cuisine would one day explode into the billion-dollar business it is today. His career is jaw-dropping for anyone who understands the food business's ins and outs, yet Matthew is still growing. He's planning more exciting things as plant-based cuisine and vegan products continue to grow in popularity.  When Matthew first switched from including animal protein in his repertoire to exclusively plant-based cuisine, many of his colleagues thought he was crazy. At the same time, the food media stopped covering his work.  Feeling alone and isolated, Matthew struggled through some highly lean years. Thankfully, he persevered, and his work contributed to the paradigm shift that we see today. Now, pretty much every restaurant offers at least a few vegan options. Meanwhile, vegan restaurants continue to multiply.  Matthew takes us through his incredible journey during his conversation with host Wade T. Lightheart - who asks his usual probing questions to draw out Matthew's story and what makes him stand out enough to become famous as a plant-based chef. Not only is Matthew the world's leading chef of plant-based cuisines, but he is also the author of twelve books and a best-selling memoir. He is a culinary educator highly respected throughout the halls of all primary cooking schools.  As a graduate of the French Culinary Institute, Matthew went on to work in upscale New York kitchens, opening up several of his restaurants along the east coast.  His awards include being named one of America's Best New Chefs by Food & Wine Magazine. Matthew was also twice nominated as a Rising Star in America by the James Beard Foundation.   Matthew regularly appears on various media channels, including all the well known talk shows, and presented two TEDx talks that are still highly viewed (link below.)   In this podcast, we cover: The ups and downs Matthew saw while shifting into gourmet vegetarian cuisine What motivated Matthew to push ahead as a pioneer when everyone thought he was making a mistake The traits that make someone a talented plant-based chef How the Matthew Kenney Cuisine brand grew to world dominance How an experienced chef uses art, fashion, and architecture for culinary inspiration The dessert Matthew makes that Wade can't get out of his head A new plant-based fast-food drive-thru Matthew recently opened How Matthew keeps his restaurants on the cutting-edge of vegetarian cuisine Where Matthew sees his company going in the next ten to twenty years   When your career aligns with your passions and principles - magic happens. No matter what industry it is, when a person finds a vision that aligns with their personal beliefs, this is often the secret formula that enables them to leapfrog over their career to the highest levels of success.  This is what happened with Matthew. His love for food and wine intersected with his passion for health and environmentalism. Matthew didn't like how many of his tastiest dishes made him and others feel like crap the next day in his early days as a chef. As someone who wanted to achieve optimal wellness and nourish the environment, Matthew found a path that aligned good food, health, and environmental integrity.  Matthew tells Wade at one point, “The chef's role is not only to feed and entertain but to nourish people and the environment. This is the most aligned path I have ever experienced. I have always been motivated by the fact that if I don't keep going, I'm not going to be able to share this with people and not show what can be done, to teach others how to do it...I'm lucky that I was able to stick it out.” Everything is creative. Matthew is a true polymath with many additional interests outside of food, including fashion, art, architecture, music, and writing. His brand has become multifaceted over the years, as his new clothing line is about to launch.  The pandemic pushed his business into other creative areas. For example, Matthew's business creates a ton of content and recently produced a series of educational cooking videos for people to learn cooking skills online. The course was projected to receive a few hundred students. However, because of the lockdowns, more than 500 people signed up for the video course the first month. Matthew says, “We're always shifting our business model. Right now, 85% of our company's revenue is from restaurants. This will eventually flip upside down, and most of our revenue will be products and institutional food service, serving huge campuses with our patented know-how. Our system will be seeing significant demand in every sector - hospitals, schools, universities, corporate campuses, and so forth. We will see huge growth online with 60 different types of businesses like meal plans, frozen food, etc.”   Wade is super excited to have Matthew visit his BioHome, as Wade has followed Matthew's career for years and loves to eat at one of Matthew's restaurants located just a couple of blocks from his house. You will enjoy this episode if you are a fan of Matthew or love plant-based cuisine. Investors and entrepreneurs should tune in also to hear about the glowing opportunities ahead of us in the plant-based food industry.  Check out this episode - plant-based cuisine never tasted so good!    Episode Resources: Check out more about Matthew Kenney Matthew Kenney Cuisine on Instagram Matthew Kenney's Wikipedia Page Matthew Kenney's Amazon Author Page Matthew Kenney's TEDx Talk: Crafting the Future of Food Matthew Kenney on Facebook Matthew Kenney on Twitter Matthew Kenney Cuisine on LinkedIn

Monica Glass is a nationally recognized pastry chef with experience working in and consulting with Michelin restaurants, hotels, bakeries, cafes, catering, and cultural institutions. She has been recognized with “Best Pastry Chef” awards from Food & Wine Magazine, Boston Magazine, and Zagat, as well as being named a Food Network's ChoppedSweets Champion in 2021. On this episode, she joins Eli in the studio to discuss what she's been up to on her culinary journey as of late. Monica and Eli spent time in NYC, Boston and Philadelphia honing her pastry skills over the years and now as her career continues, she is focusing on nutrition, well-being and health as her guiding light. More info at http://chefmonicaglass.com/ or @chefmoni on social media

Join us for a conversation with Preeti Mistry, acclaimed chef, author and speaker and two time-nominatee by the James Beard Foundation for Best Chef of the West. They were the Co-Founder & Executive Chef of Navi Kitchen and Juhu Beach Club (both closed) as well as the co-author (with Sarah Henry) of The Juhu Beach Club Cookbook. Born in London and raised in the US, Preeti was a contestant on Top Chef Season 6 and has been featured in numerous publications including Food & Wine Magazine, NY Times, Time Magazine, Bon Appetit, SF Chronicle, Wall Street Journal, Vogue India, Anthony Bourdain's PARTS UNKNOWN on CNN and the new Netflix show Waffles and Mochi. They are also the host of the new podcast Loading Dock Talks. Since the pandemic, Preeti and their wife Ann Nadeau have been living in the Russian River, Sonoma County, California where they'e been making the best of it hiking in the redwoods, making lots of pizza and volunteering on local regenerative farms.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Prepare for your mouth to absolutely water with this week's deliciously fascinating conversation. Bill Esparza, author of the book, LA Mexicano, and James Beard Award winner in journalism for his coverage of the LA taco scene, is considered one of the country's leading experts on Mexican food.  In addition to the curating services Bill provides for Los Angeles restauranteurs and venues including The Fields in downtown LA, Bill has also served as the behind-the-scenes curator and on-air contributor for numerous television projects including two seasons of Emmy award-winning The Migrant Kitchen, Anthony Bourdain's Parts Unknown, Andrew Zimmerman's, Bizarre Foods, I'll Have What Phil's Having, Huang's World and Top Chef.  Bill writes about Mexican food for LA Times, GQ Mexico, Roads & Kingdoms, Eater, Los Angeles Magazine, Food & Wine Magazine and others.   A noted saxophone player, Esparza has traveled and eaten extensively throughout Mexico, Latin America, and, of course, Southern California. In today's episode we discuss: The taco that he's currently obsessed with How culture (and his abuela's kitchen) fueled his passion for food His travels in Latin America and how his experiences influenced his life and writing The evolution of the LA Mexican food scene

In the last decade, vegan cuisine has come a long way. The once-ubiquitous dry, packaged veggie burger is no longer the poster child for a vegan or vegetarian diet. It has grown into a sophisticated, innovative cuisine that has been praised by publications such as Food & Wine Magazine and many others. Today, our guest Dreena Burton, who has been at the forefront of vegan blogging and cooking for a long time, has been recognized for making healthy food taste delightful. Her cookbooks are the defining moments of almost fifteen years of recipe creation that bring wonders to your table – hearty, healthful eating that looks and tastes fantastic. Dreena Burton has been vegan for more than 25 years, during which time she has written five cookbooks reflecting her experience as a plant-powered chef and stay-at-home mom of three beautiful children. Burton pursued her true passion for authoring recipes and cookbooks after working in marketing management for several years. She had made appearances on television and radio and contributed to sites including KrisCarr, Forks Over Knives, Engine 2 Diet, and PCRM.  Dreena has also written for Yoga Journal, VegNews, alive magazine. She has won several blog awards, including VegNews, VegBloggy, and Vancouver's Ultimate Mom Blog. In today's episode of the Plant-based profit show, Dreena provides guidance and answers for everything from pleasing picky eaters to filling a vegan pantry to packing school lunches and dealing with difficult social situations, all based on her personal experiences. She shares stories from her journey towards a plant-based diet, including how an unhealthy relationship with food goes back to when she started dieting at just nine years old. Dreena tells us that she always thinks about their nutrition and taste buds as a mother of three girls. Her delicious dishes can please and inspire even the pickiest diners and offer lifelong vegans the imaginative, healthful cuisine they've always desired. Dreena has become a master at helping families navigate and embrace eating plant-based through her cookbooks.     SOCIAL MEDIA LINKS       LinkedIn- Dreena Burton - https://www.linkedin.com/in/dreena-burton-878ab727/       Facebook – Dreena Burton - https://www.facebook.com/DreenaBurtonPlantPoweredKitchen/ Instagram - Dreena Burton - https://www.instagram.com/dreenaburton       Official Website – Dreena Burton's Website - https://dreenaburton.com/ ·        Twitter – Dreena Burton - https://twitter.com/dreenaburton

In this episode, Folly Rob sits down with Jared and Johan, owners of Wesley Andrews Coffee and Tea based in the Whittier neighborhood of Uptown Minneapolis. Founded in 2017, Wesley Andrews focuses on sourcing and roasting high end coffees and has been named 3x Top 50 Coffee Roaster in the U.S. by Food & Wine Magazine. They also have one of the best tea menus in the area, sourcing teas from around the world directly.  This episode also features the first ever COFFEE DRAFT! (Starts at 44:59) In this NFL style draft, Rob, Johan, and Jared are each drafting menu items with the goal of creating the best coffee shop menu. The twist is, they have to choose menu items from a select list of items, and not all of them are good. Listen along as they reason their way through each pick. Head to the @follycoffee Instagram to vote on who you think has the best shop menu Enjoy! @wesleyandrews.cc www.wesleyandrews.cc --- Send in a voice message: https://anchor.fm/follycoffeepodcast/message Support this podcast: https://anchor.fm/follycoffeepodcast/support

Fresh Ideas for 2021. Chinese Protest Recipes. What Little We Pay for Pho. And David Chang's Infamous Rage.This week we're thrilled to welcome Pay Chen as guest host -- @paychen on Instagram and Twitter. Pay is an experienced TV host, writer and producer with a passion for food, fitness, dogs and travel. Pay is frequently seen on morning shows and national daytime programs as a guest expert, brand spokesperson or guest host including Breakfast Television Toronto, CTV Morning Live, Cityline, George Stroumboulopoulos Tonight, and Steven and Chris. First, the good people at Food & Wine Magazine have published their list of trends for 2021, and we're particularly excited about them! What did we learn in the wash that was 2020 that we're resolving to take into the New Year?Discussing The Chinese Protest Recipes Cookbook, we dig into what responsibility comes with being granted access to another culture's recipes.Why are some foods expected to be cheap in price? And why are these so often perceived as "ethnic" foods? Where do these expectations come from inside and outside communities? And how do we break these down so people creating our food can make fair livings?To circle back to a kinder 2021, we note reactions to David Chang's memoir, where he explains his history of rage, reveal the sinister side to celebrating talented chef's as rockstars. 

Legendary chef Matthew Kenney who is opening 10 new restaurants in the next 10 months (he doesn't sleep), shares his inspiring restaurant industry advice and business success in the face of the pandemic. As the world's most influential chef behind healthy plant-based dining with over 40 restaurants worldwide, 12 cookbooks, and food critic praise (The New York Times, Los Angeles Times, Esquire, Harper's Bazaar), Matthew is regarded as the world's first and leading chef at the forefront of plant-based cuisine and education. A graduate of the French Culinary Institute and named one of "America's Best New Chefs" by Food & Wine Magazine, Matthew has authored 12 cookbooks, a best-selling memoir, and launched the Food Future Institute, the worlds leading plant-based cooking course with students studying throughout the world to craft the future of food. He has been twice nominated as a Rising Star Chef in America by the James Beard Foundation and has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health including two highly-watched TED talks. In 2009, Matthew founded the world's first classically structured raw food culinary academy that has graduated students from over 30 countries. Now students can enroll online to join the Food Future Institute, a year-long course dedicated to building and refining techniques in plant-based cuisine. Kenney has over 40 restaurants operating throughout 15 international cities and spanning 5 continents. His popular and highly rated Michelin guide restaurants include Double Zero in Southern California, and NYC (with four more to open in the coming year), and his flagship LA restaurant, Plant Food + Wine. SESTINA in LA is one of the many new restaurant openings in the year ahead, Double Zero Pizza is currently expanding into additional locations throughout Baltimore and Boston. Other restaurants slated to open include: Avivar, an all-day restaurant at the One & Only Palmilla in San Jose del Cabo, Mexico, AYRE at the Amrit Ocean Resort on Singer Island, Florida, and the second location of Hungry Angelina, an approachable concept that makes plant-based eating accessible to all, in Dumbo, Brooklyn --- Support this podcast: https://anchor.fm/john-aidan-byrne0/support

Chef Celestino Drago has played an integral role in the ever-evolving dining scene in Los Angeles for over two decades. Hailing from Sicily, Celestino has become one of the city's and the country's most lauded Italian chefs, with honors ranging from Food & Wine Magazine selecting him as a “Best New Chef” to being an invited guest chef at the James Beard House in New York on multiple occasions to being named Planned Parenthood LA’s FoodFare 2014 “Chef of the Year.” From his affable demeanor to his  inventive and delicious takes on Italian fare, Chef Celestino Drago has helped lay the groundwork for Italian cuisine in America today. Before launching his restaurant empire in Southern California, Celestino attended mechanical school in Italy while simultaneously working at a restaurant in the city of Pisa called Pierino. It was there that realized he “loved everything about the restaurant business.” Recognizing his culinary potential, the chef at Pierino worked closely with him and, in just three short years, Celestino took over as chef. In 1979, Celestino was hired as chef at Los Angeles Italian restaurant, Orlando Orsini, prompting him to leave Italy to embark upon a new culinary career in the United States. After working at Orlando Orsini, Celestino worked at Spectrum Foods before opening his first restaurant, Celestino, in Beverly Hills.  Interview by Ryan Shoushan.  Produced by Romeo Carey 2012 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/romeo-carey/message Support this podcast: https://anchor.fm/romeo-carey/support

Food & Wine Magazine once called Canlis “one of the 40 most important restaurants in the past 40 years.” They’ve humbly received 22 consecutive Wine Spectator Grand Awards and have been nominated for 15 James Beard Awards and we've won three of them. But today’s podcast guest, Mark Canlis, won’t tell you that. Instead, he’ll talk to you about the lives he gets to interact with every day, both in the kitchen and on the floor. And he’ll also happily tell you about the work they’re doing to provide food to Seattle in light of the pandemic shutdown. Mark is a great storyteller, his work is inspiring, and he was a delight to talk to. We think you’ll agree.CanlisThe Canlis StoryWe Don’t Need Fine Dining Right Now

Here's an awesome look at the Sheldon Chalet.And the write up in Food & Wine Magazine we mentioned. And Delicious Dave's Catering website. And finally, here's a link to that amazing pear brandy. Cheers!  

Join us as we chat with Food & Wine Magazine's Executive Wine Editor Ray Isle about his exciting career in wine journalism.

About This Episode: Andrew Gruel, a graduate of Johnson & Wales University, is currently the Founder and Executive Chef of Slapfish Restaurant, the award-winning food truck turned international brick and mortar, based out of Huntington Beach, CA. Chef Gruel has taken Slapfish (bootstrapped!) from 2 food trucks to 10+ restaurant locations in just over 3 years. Chef Andrew Gruel has appeared on multiple Radio, and TV Network shows including his most recent, Host of FYI's “Say It To My Face!” series which aired in May, 2015. Prior, he took on roles on major Food Network shows such as a Judge on the show Food Truck Face Off. Gruel has also been on ""TODAY Show"", PBS, Cooking Channel, as well as in numerous publications including The Wall Street Journal, Men's Health, Food & Wine Magazine, Entrepreneur, and Restaurant Business. In 2013 he was named top 40 under 40 entrepreneurs in Orange County. Find out more about Andrew at:Chef Gruel's website Instagram Twitter See the Show Notes: www.jeremyryanslate.com/734 Sponsors: Gusto: This episode is sponsored by Gusto. Run your payroll the easy way, the same way we do at Command Your Brand. You'll get a. $100 Amazon Gift Card just for running your first payroll! www.jeremyryanslate.com/gusto Audible: Get a free 30 day free trial and 1 free audiobook from thousands of available books. Right now I'm reading "The Science of Getting Rich,"by Wallace D. Wattles, about building real wealth. www.jeremyryanslate.com/book  

About This Episode: Andrew Gruel, a graduate of Johnson & Wales University, is currently the Founder and Executive Chef of Slapfish Restaurant, the award-winning food truck turned international brick and mortar, based out of Huntington Beach, CA. Chef Gruel has taken Slapfish (bootstrapped!) from 2 food trucks to 10+ restaurant locations in just over 3 years. Chef Andrew Gruel has appeared on multiple Radio, and TV Network shows including his most recent, Host of FYI's “Say It To My Face!” series which aired in May, 2015. Prior, he took on roles on major Food Network shows such as a Judge on the show Food Truck Face Off. Gruel has also been on ""TODAY Show"", PBS, Cooking Channel, as well as in numerous publications including The Wall Street Journal, Men's Health, Food & Wine Magazine, Entrepreneur, and Restaurant Business. In 2013 he was named top 40 under 40 entrepreneurs in Orange County. Find out more about Andrew at:Chef Gruel's website Instagram Twitter See the Show Notes: www.jeremyryanslate.com/734 Sponsors: Gusto: This episode is sponsored by Gusto. Run your payroll the easy way, the same way we do at Command Your Brand. You'll get a. $100 Amazon Gift Card just for running your first payroll! www.jeremyryanslate.com/gusto Audible: Get a free 30 day free trial and 1 free audiobook from thousands of available books. Right now I'm reading "The Science of Getting Rich,"by Wallace D. Wattles, about building real wealth. www.jeremyryanslate.com/book  

On this episode, I sit down with a very well known and highly respected Titan in the food and wine world, Ray Isle. Ray is the Executive Wine Editor at Food & Wine Magazine, with a circulation of nearly 1 million subscribers, where he oversees the overall wine coverage. His articles about wine, beer, food and spirits have appeared in a wide range of publications, and he has been nominated twice for a James Beard Award, and has twice won the IACP Award for Narrative Beverage Writing. He is a frequent guest on national media, appearing on programs such as Today, CNBC’s On the Money, and Squawk Box, NPR’s All Things Considered, and American Public Media’s Splendid Table Ray and I discuss a wide array of subjects including trying a 150 year old ship wrecked wine, arm wrestling with The Rock, the birth of Food & Wine Magazine and the recent canned wine movement. If you enjoy this episode, please be sure to hit that subscribe button and leave us a review. It would really mean the world! You can join our exclusive wine club with soon to come member only content that we’ve created just for you by texting “cork it” to 55444. That’s “cork it” to 55444. Please be sure to follow us on Instagram at @everydayfoodandwine as well as our incredible guest @rayisle Please join us next time where I sit down to discuss a highly controversial topic in the fields of food and wine, and how the history of food and wine as we know it, might all be a complete rouse. I’ll be having this conversation one of the very first two Master(s) of Wine in America, Tim Hanni. --- Support this podcast: https://anchor.fm/sarah-faherty8/support

This week on A MESS IN THE KITCHEN, Molly and Dusti have a lively discussion with highly-regarded author and magazine editor, Dana Cowin. Dana is the former long-time Editor-in-Chief of Food & Wine Magazine. She is a tastemaker, talent scout, author, lecturer and radio show host. When Cowin is not sharing advice on the best new restaurants to try, food trends to watch, or interviewing inspiring role models, she devotes her time to organizations she cherishes, including serving on the boards of City Harvest and Hot Bread Kitchen. This interview was conducted pre- COVID-19 but, we hope our audience will find the information shared to be helpful.If you would like to order Dana's book go here: (https://www.amazon.com/Mastering-My-Mistakes-Kitchen-Delicious/dp/006230590)Connect with the show and EMAIL US at our website (https://amessinthekitchen.com)Matriarch Digital Media (matriarchdm.com) produces this and other podcasts that understand, encourage and uplift women.

Jim Clendenen is one of the most important people in the history of American wine. He established Au Bon Climat winery in 1982, and he’s been named Los Angeles Times Winemaker of the Year, Food & Wine Magazine’s Winemaker of the Year, and the German wine magazine Wein Gourmet’s “Winemaker of the World.” Here, we discussed how his grandmother supported her family, the beauty and rarity of a good business partnership, and how we’re name buddies. Website: aubonclimat.com Instagram: @aubonclimat

In the first episode of season 2, we welcome cookbook author, food writer, and Top Chef judge Gail Simmons. Gail shares her journey into food starting as a writer in Toronto and taking on roles working for Daniel Boulud and Food & Wine Magazine. Now, you can see her serving as a judge on Bravo's Top Chef. We discuss her career and what it took to get her where she is today.Want to stay up to date on the latest The Feedfeed episodes? To hear more conversations with Jake Cohen, Julie & Dan Resnick and their guests innovating and disrupting Food Media, subscribe to The Feedfeed (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s Podcast Store and follow The Feedfeed on thefeedfeed.com and Instagram @thefeedfeed. Thanks for tuning in!The Feedfeed is powered by Simplecast.  

Steve dreamt of farming his entire life. He became an obsessed gardener and cook while studying philosophy in college. In 1994, while back in grad school for horticulture after three years as a bike messenger/wannabe farmer, he found a job in vineyards and orchards working for a small sustainable agriculture consulting firm. In 1999 he co-authored the California manual on sustainable vineyard practices. In 2002 he started consulting on vineyard practices in Napa. He still loves the challenge of solving vineyard problems for others, but since 2003 the primary focus has been on his own family farming and winemaking with his wife Jill. Steve is a life-long student of the craft of viticulture. Eric Asimov has said of Steve’s wines, “Matthiasson wines bear an agricultural stamp, as fresh, lively and alive as the best produce from a farmers’ market.” Steve is a James Beard Award Finalist in 2018 & 2019, and has been named Winemaker of the Year by both the San Francisco Chronicle and Food & Wine Magazine. Learn more about Steve with the show notes here.   In this episode we mention… Native Seeds Search Organization Gary Nabhan, author on native foods Anson Mills, heritage rices Chef Frank Stitt of Highlands Bar Chef Rodney Scott, James Beard Award Brownen Percival & Steve Matthiasson Sustainability Talks in London on Wine & Cheese Premier Viticulture, Steves Vineyard Company Tenets of Integrated Pest Management • Monitoring • Establishing an Economic Threshold • Cultural Controls 2012 Limerick Lane Pinot Noir 14 Inkas Vodka High Wire Distillery in Charleston, South Carolina Follow Steve On… INSTAGRAMFACEBOOKWEBSITE

One of the most popular restaurants in Pigeon Forge has been named to a list of the best classic restaurants in America! Food & Wine Magazine chose The Old Mill Restaurant, a long-standing favorite for both visitors and locals, as one of the best classic restaurants in Tennessee. Learn more about this honor and what […] The post Old Mill Restaurant in Pigeon Forge Makes List of Best Classic Restaurants in America appeared first on Visit My Smokies.

Follow Mike on Instagram: @MichaelChernow Follow Born or Made: @BornorMade Sign up for KreaturesofHabit.com

Follow Mike on Instagram: @MichaelChernow Follow Born or Made: @BornorMade Sign up for KreaturesofHabit.com

Elle Russ chats with Courtney Contos, a chef, wellness expert, Functional Medicine Certified Health Coach, and speaker. Courtney was raised and mentored in downtown Chicago under the expertise of her acclaimed restauranteur father, Bill Contos. He was the owner of Chez Paul - an ultra-elegant French restaurant and known in popular culture as the fancy restaurant from the iconic classic films Ferris Bueller’s Day Off and The Blue Brothers. Chez Paul is where her love of food and appreciation for quality was born. Courtney carried on her father’s vision by working in restaurants and cooking schools until ultimately attaining my  degree in culinary arts from Kendall Culinary School in Chicago. I opened Chef Contos Kitchen & Store in Vermont, which was featured by Food & Wine Magazine as one of the best cooking schools in the world - focused on culinary education and chef-curated retail. Amidst her successes, she struggled and suffered for 12 years with chronic pain due to a diagnosis of rheumatoid arthritis. Her rheumatologist declared on numerous occasions that her condition would never change and that she would be wheelchair-bound for the rest of her life. Unwilling to accept this fate, she persevered to find a solution, and in 2018 - along with her Functional Medicine doctor, she set out to overcome her autoimmune disease. After decades of systemic inflammation, multiple health issues, surgeries, and over six years of severe foot pain, she now takes pain-free steps with immense gratitude for having zero RA markers. Boom!  Now Courtney supports others on through their life transformations in her virtual health consulting business. Having been so positively impacted by her healing journey - she merged her rich experience as a culinary leader and educator with overcoming autoimmune disease by becoming a certified Functional Medicine Wellness Coach. her mission is to help others transform their health by guiding people in the right direction when they find themselves stuck without wellness support. www.ccontos.com 

Lior Lev Sercarz is the Chef, Spice Master and Owner of La Boîte, a biscuits and spice shop in New York, which has been featured in a variety of publications including The New York Times, Vogue, InStyle, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100. Born in the north of Israel, Lior spent the beginning of his life living with his family across Europe. He returned to Israel at age 10 where he quickly learned that the best food in Israel was not at restaurants but in people's homes where the flavors of their origin countries combined with the Middle East. Though his path to the spice kingdom began after completing three years as a sergeant of the Israeli army. Lior traveled to South America where his exposure to new cultures and cooking further developed a passion for the culinary world. Upon returning to Israel, Chef Gil Frank gave him his first job and after three years encouraged him to take the next step. Lior enrolled in culinary school at the acclaimed Institut Paul Bocuse in Lyon, France. During that time, he did an externship with chef Olivier Roellinger in Cancale, France, who had earned three Michelin stars at his hotel and restaurant Les Maisons de Bricourt. Roellinger became known for his rare understanding of spices, blends, oils, and pastes, areas Lior found the most interesting. In 2002, Lior brought his newfound understanding of spice blending to New York, where he had the honor of working with chef Daniel Boulud at his flagship restaurant Daniel as a sous chef and catering chef. He left Daniel in 2008 to start La Boîte, originally making and selling a line of French biscuits as well as experimenting with spices. In 2011, deepening his spice knowledge, he opened La Boîte Biscuits & Spices, an art gallery and spice shop in New York City's Hell's Kitchen on 11th Avenue and 51st street. Lior has worked closely with chefs from around the world, developing custom blends for them and for other customers with all levels of cooking experience. Restaurant collaborations include: Daniel, Le Bernardin, Zahav, Momofuko Ssam Bar, Kawi, Del Posto, Marc Forgione, Blackbird, Oleana, and Michael Mina, among others. In 2012, he produced a cookbook entitled The Art of Blending, which features 41 blends along with recipes and cooking tips provided by renowned chefs and culinary minds. His second book, The Spice Companion, is an illustrated guide to 102 spices, complete with blends and recipe ideas was published by Clarkson Potter in November 2016. Lior released his third book, Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking, in October 2019 (Clarkson Potter) and offers 250 recipes informing readers on how spices change the way one makes every meal. Up next for Lior includes the expansion of La Boite's presence in Manhattan with a new wholesale headquarters and test kitchen on West 46th street.  He also serves as the culinary director of the future Jewish National Fund-USA Galilee Culinary Institute in Israel's Upper Eastern Galilee, set to open in 2021. Lior lives in New York's Upper West Side with his wife Lisa and their two boys. On this episode, Lior shares his one way ticket to have a meal with Winston Churchill prepared Auguste Escoffier. He also talks about spices and the Galilee Culinary Institute. Lior is just one of the dynamic guests featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-orta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.

Vinny Eng was at the top of his game in his restaurant career. He was recognized as one of Food & Wine Magazine’s sommeliers of the year. He was a skilled and respected general manager of Tartine Manufactory in San Francisco.  Then, one day, he got an offer to become the organizing director for Suzy Loftus’ campaign for San Francisco district attorney. It didn’t take long for him to say yes. Why would he change his life so radically?  “When the universe calls you, you show up. You find a way,“ he tells host Amy Elisa Jackson in this episode of IN PURSUIT. Vinny’s work has always revolved around community, whether in his early career in the theater, his success in the restaurant business, or his advocacy for people of color and LGBTQ rights. “We are not others in a way that make us foreign to each other. Rather we are others in a way that presents an opportunity for us to discover how much we are alike,” he says. “Your wholeness as a human being is an asset. Present your whole self to everyone. Be consistent about how you present yourself, regardless of what space you're in.”Vinny’s pivot — and his grace navigating it — is at the heart of what the IN PURSUIT podcast is all about: arriving at a split in life’s path and making your best choice. You’ll be inspired by Vinny’s experience as you share in his life lessons. As Vinny says in the interview, “Don't ever confine yourself to think that a pathway is the one that you have to commit to. Trust when people show up for your life and trust when people give you the invitation to do something wildly outside anything you ever imagined.  And if it feels good in your heart, go after it, go for it. Because when you take a risk in your personal and professional career, people will show up, and support you, and push you, and hold you accountable.”IN PURSUIT is hosted by Amy Elisa Jackson and is an original podcast from Glassdoor.  Click to listen now. Listen and subscribe on Apple Podcasts or wherever you get your podcasts.  With honest and candid conversations, guests share how they navigate their careers through achievements, hurdles and heartbreaks encountered along the way.  If you have a question or feedback for us, message us on Twitter (@glassdoor using the hashtag #InPursuitPod).

Today's episode features Brady Lowe, founder of Taste Network and Cochon 555. Taste Network began in 2002, Cochon555 in 2008 and Brady created anchor celebrations at The Food & Wine Classic in Aspen, Toronto Food & Wine Festival and The Cosmopolitan of Las Vegas. The portfolio includes the ground-up creation and cultivation of the festivals: Rioja Wine & Tapas Festival, PeachFest and Mags For Ag; in addition to hosting Kosta Browne’s 20th Anniversary Party that raised over $100,000 for local charities. The mission is simple: Further the conversation of heritage breeds and support family farms on dinner tables worldwide, all to campaign for those championing agricultures with purpose and passion while educating influencers, chefs and buyers on how to sustain small business owners stewarding responsible growing practice.Brady Lowe is a respected authority of fine wine, artisan foods, premier foods, heritage breed pigs and experiential events. He has produced exceptional food events since 2003. It was then, while working in Atlanta at the dawn of the good food movement, that Lowe was amongst the first to unite boutique wines and hard-to-find cheeses for affluent audiences. One taste pairing in particular sparked an ‘out of body experience’ in a customer that Lowe would never forget. At that moment, he devoted himself to transcending the boundaries of the food world, to creating unique combinations, not just with ingredients but among people. Now a food educator and taste influencer, Lowe is passionate about reaching individuals with a social conscience to support a responsible community of local chefs, butchers, winemakers and farmers that we all depend on.Lowe grew up in Iowa reading the “Choose Your Own Adventure” series and his mother’s collection of cookbooks; books that would influence the narrative of his culinary future. At University of Iowa, he studied communications and marketing. Upon graduating, he moved to Atlanta and stepped into the world of fine dining. While selling cigars at the height of the burgeoning cigar culture, he discovered there was a unique vernacular to cigars, a flavor vocabulary that he enjoyed learning and sharing. The ideas translated naturally to other disciplines he wanted to study, those of wine, cheese, chocolate and cuisine.After getting his 90 points of service in hospitality fine-tuned at Atlanta’s premier restaurant group in 2002, his appetite for the larger food movement blossomed and Lowe started hosting larger tasting events for private clients and notable members of the Atlanta food community under Taste Network. Three years later in 2008, he launched Cochon555, a 16-city culinary tour showcasing five chefs, five pigs and five winemakers in a friendly competition to promote heritage breed pig diversity and whole animal utilization. In 2010, Cochon555 teamed up with Food + Wine Magazine as an Official Event of the Food + Wine Classic in Aspen, Grand Cochon became one of the most talked about events of the weekend. What started as 250 million impressions in the media annually has grown to over 1 billion impression in the top media channels worldwide. Now ‘heritage pig is big,’ and Cochon555 is the most talked about culinary competition in North America featuring 100% heritage breed pigs. In 2011, the tour continued to expand with the addition of Heritage Fire, a tribute event to fire cooking and butchery, and later that year was summoned to host the opening festivities for The Cosmopolitan of Las Vegas with the debut of All-Star Cochon, the first ever non-competition event featuring fan favorites and best bites. In 2012, Cochon555 expanded again to release Heritage BBQ, an event dedicated to expose commodity BBQ restaurants and celebrate chefs cooking on community based-platforms that support local family farms. Cochon Island was developed to bring awareness to water-locked food ecosystems like Hawaii and Puerto Rico.

CBI003 Hop & Spicy Cider, Cake-Flavored Rum, and Avoiding Blueberry Face Punches with Greg Hill of Urban Orchard Cider   Greg Hill is a Certified Cicerone and the Production Director at Urban Orchard Cider, a family-owned and operated craft cider producer based in Asheville, NC. Since it’s launch in 2015 at the Craft Beer Rising event, the company has gained multiple awards and recognition including taking First Place as the Best Place to Drink Cider in America in 2017 by Food & Wine Magazine. In addition to crafting some of the best tasting cider in the country, the company frequently holds events at their West Asheville and new South Slope locations.   Greg joins me today to discuss Urban Orchard’s newest location and the type of cider beverages they currently have on tap. We discuss their unique dry ciders and their process for using different yeast varieties to achieve various flavor profiles unattainable by other cider producers. We also discuss their carbonation process and how they achieve their champagne-like bubbles, as well as their new flavors such as the blueberry-flavored Blue Monday and jalapeno-infused Hopaleno.       This week on Consuming the Craft:   Urban Orchard’s newest location and the variety of beverages currently on tap. How they make their blueberry lager. Their unique dry ciders and how they use different varieties of yeast to achieve different flavor profiles. What is flocculation? Their carbonation process and how they achieve champagne-like bubbles. Why he enjoys teaching at CBI. New flavors the Urban Orchard Cider is currently working on.       Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com

Food & Wine Magazine recently listed more than 50 of their favorite breakfast restaurants across the nation, and The Old Mill Restaurant in Pigeon Forge made the list! We’ve got the inside scoop on the honor and more about The Old Mill in Pigeon Forge. Best Breakfast in the Nation In its article, “The Best […] The post Old Mill Restaurant in Pigeon Forge Listed Among Best Breakfast Places in the Nation appeared first on Visit My Smokies.

In this week's episode we feature Lisa Schroeder. Lisa is the executive chef and owner of Mother's Bistro. Mother's Bistro features mothers food, traditional home-cooked dishes served by Portland's unofficial Mother, and has been recognized by Food & Wine Magazine, Willamette Week and The Portland Monthly. Mother's Bistro celebrates their 19th anniversary on January 1st.

Now notorious for talking about absolutely nothing on our episodes, we give you a roundtable of our life updates, a discussion the Twilight book cover, and a ranking of our favorite apples! Finally after 20 minutes, we discuss Food & Wine Magazine's article on "The 25 Best Things to Eat" at #TasteEpcot! And finally, we talk about what's making our Disney bones tingle with "What's the D?" Featuring TheMagicalMiranda.com You can find us at TheDPodcast.com and in our socials: Facebook.com/TheDPodcast Instagram.com/TheDPodcast Twitter.com/TheDPodcast The best way to support the show is by leaving us a rating and review on Apple Podcasts, or subscribe to us there or on Stitcher!

Chef Katie Button studied to be an engineer but was drawn to food. After working with Chefs Ferran Adria and Jose Andres, Katie opened Cúrate Bar de Tapas and Nightbell in Asheville, NC. Cúrate was named one of Food & Wine Magazine's Top 40 Iconic Restaurants. A chemistry student who became the nation's 9th Master Sommelier, Larry Stone ran award-winning wine programs at Charlie Trotter's and Rubicon. He produces Burgundy-inspired wines at Lingua Franca Estate in Oregon's Eola-Amity Hills AVA.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Several years ago Leslie decided to change the course of her life, embraced her creativity and became a cake artist. She's been featured in Better Homes and Gardens, Food & Wine Magazine, and many others. Leslie's nature-inspired designs are jaw dropping and are driving new trends. During their pleasant chat Leslie explains her inspiring journey, and plans for the future. Grab snacks or eat before listening because this show will make you hungry!

Ray Isle is the Executive Wine Editor of Food & Wine Magazine and Wine & Spirits Editor for Travel & Leisure and Departures magazines. He's a frequent guest on NBC Today, CNBC's On the Money & Squawk Box and a popular speaker at the Food & Wine Classic in Aspen and other culinary festivals. A fourth generation California vintner, Joel Gott is proprietor of Gott Wines in Napa, known for its quality wines under $20. The Gott Wine portfolio includes wines from California, Oregon and Washington.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

There are few people I love following on social media as much today's guest. Dana Cowin's enthusiasm for food, career, and life as a whole are a delight.  As editor in chief of Food & Wine Magazine for 21 years, a judge on Top Chef, a cookbook author, the host of the podcast Speaking Broadly, a chief creative officer at Dig Inn, just to name a few--on paper she's clearly extremely accomplished. In person however, she far exceeded her impressive resume she was present, welcoming, inspirational, wise, and warm when I visited her Manhattan apartment to record. Dana made us tea, gushed about her best friend Cheryl, and made sure I had a cozy pillow to sit on before diving into the interview. She was not only easy to talk to but allowed the conversation to organically meander wherever I  led us. We chatted about female friendship, the evolution of food culture and her role in that, food culture and trends now, what a day in the life of a editor in chief is actually like, career transitions (Dana was EIC for 21 years before leaving in 2017), the power of story and her new love of podcasting, food as pleasure and connection, her advice to mentors and mentees, and so much more. I loved everything about Dana and it was a delight to have her on the podcast.    Notes from the Show:-Dana Cownin on The Web | Instagram | Twitter |- Dana's Ted Talk-Dana's Podcast Speaking Broadly-Dana's Top Chef Episode- Season 5, Episode 5- Cheryl Miller Houser's episode on the podcast-NYC Restaurants we talked about: Egg House (pop-up), ABCV, Frenchette, Dig Inn Cool Things to Check-Out:-Interested in learning how to launch your own podcast? I created an online podcast course! Check it out here AND follow me/the course for all things podcasting on Instagram.- Join me at The Good Fest on 8.11.18 in Philadelphia! Use the code KATIEDALEBOUT15 for a discount on your tickets!-Sign-up for my newsletter to get updates on where I'll be and what I'm loving!-Join the listener Facebook Group-Get my book Let It Out: A Journey Through Journaling. — Show Sponsors —Have you tried FABFITFUN yet? If you don't already know about it, it’s a seasonal box, with full-size beauty, fitness and lifestyle products. I recently got their Spring Editor’s Box and LOVED IT. It has products like a Free People eye mask, beauty and skin care products from Kate Somerville and Tarte, a mug by Ayesha Curry, and that’s just the beginning. They only have a limited number of boxes each shipment so be sure to sign-up so you don't miss out. You can get $10 off your first box which makes it only $39.99 (and the products in each box value for over $200!). Plus as a member you get free access to FabFitFunTV that offers a variety of workouts you can do anywhere and you can shop exclusive member’s only sales. FabFitFun is an easy way to give yourself some extra love you deserve!Go to www.FABFITFUN.com and use the code"LETITOUT" to sign-up and save $10 off your first box. 

Lior Lev Sercarz is the chef, spice blender and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100. Lior brought his newfound understanding of spice blending with him from Israel to South America to France to New York, where he had the honor of working with chef Daniel Boulud as a sous chef and catering chef at his flagship restaurant, Daniel. He left Daniel in 2006 to start La Boîte, launching the company by making and selling a line of French biscuits as well as experimenting with the use of spices. In 2011, after working more with spices, he opened La Boîte Biscuits & Spices, an art gallery and spice shop in New York City’s Hell’s Kitchen. Each season, the artists whose work adorns his cookie tins also show their work in the gallery. Lior has just launched his second book, The Spice Companion, is a distillation of his 30 years of experience. This illustrated guide to 102 spices, complete with blends and recipe ideas was published by Clarkson Potter in November 2016. Lior connects with Lou on Thrive LOUD! *** Connect with Lou:  www.loudiamond.net Subscribe to Thrive LOUD: www.thriveloud.com/podcast    

As with every speaker-focussed Tamper Tantrum event, we always try to include a speaker from outside of coffee who would be able to provide insights relatable to our industry. San Francisco’s interesting and unique culture provided us with lots of potential options, but our host partners (Wrecking Ball Coffee) presented us with a unique and exciting opportunity through their work: Chef-Owner of the Michelin-starred Khin Kao, Pim Techamuanvivit. Following the lead from Khin Kao in how it subverts expectations, we chose instead to have our hosts, Katie Carguilo and Stephen Leighton, interview Pim to learn more about how her approach to using ingredients, building flavour combinations, and giving good service could have a positive impact on specialty.   -- Pim grew up in Bangkok, was shipped off to study in other places, and somehow found herself living and loving it in the San Francisco Bay Area. She quit her Silicon Valley job in 2005 to pursue a career in food: the writing, reporting, and basically anything interesting thereof that comes her way. Her recipes, writings, and photographs have since appeared in the New York Times, Food & Wine Magazine, Bon Appétit magazine, and more. She’s also moonlighted as a judge on Iron Chef America, been profiled on Gourmet’s Diary of a Foodie, Food(ography), and cooked Pad Thai on the Martha Stewart Show, for Martha, natch. Pim opened her first restaurant, Kin Khao Thai Eatery, in March 2014. In September of that year, Kin Khao was included in 50 Best New Restaurants list by Bon Appetit. In 2015, it was ranked #6 in 25 Outstanding Restaurants 2015 by G.Q. Magazine. The Michelin Guide awarded Kin Khao 1 Michelin Star in 2016 and again in 2017.

The issue of sexual harassment in the food and beverage industry. On this week's show, we talk with Brett Anderson, reporter at The Times Picayune in New Orleans who broke the John Besh story, then speak with two women - both of whom are chefs working within successful companies - one in Chicago, the other in New York City - and hear from them about what they feel the industry needs to do to right the ship. Dana Cree, pastry chef for the Publican in Chicago stops by to talk to us about the story she wrote recently for Food & Wine Magazine, then Amanda Cohen, the chef and owner of Dirt Candy in New York City talks with us about her online essay that ricocheted around the industry.

Our latest Iran Chat is with Iranian-American celebrity chef Ariana Bundy.  Ariana is the award-winning author of two cookbooks, Pomegranates and Roses: My Persian Family Recipes and Sweet Alternative: More than 100 recipes without gluten, dairy and soy.  She is also the writer, director and star of the 8-part television series Ariana's Persian Kitchen, which airs on NatGeo People. Ariana's work has been featured in a variety of magazines like Food & Travel, Harper's Bazaar and Food & Wine Magazine; she has also appeared on television programs like BBC's Good Food Live, Euronews and Top Billing.  For more information about Ariana Bundy or to get some delicious recipe ideas, you can visit her website arianabundy.com or follow her on Facebook, Twitter or Instagram.     Some excerpts from our conversation are below: Why She Chose to Focus on Persian Cuisine "As I was working hotels and coming across different cuisines, I met a lot of people who said ‘Oh my God, my food, Turkish cuisine, is so amazing... and Thai people would say 'my food, Thai food, is so amazing.'  And everyone would know about Thai food and Turkish food, but nobody knew anything about Persian food and it kind of ticked me off!  I thought, wait a minute, we have an incredible cuisine with a really rich history.  Why is it that, because of our political situation, people aren’t trying out our cuisine?  And I realized also that I was a professional chef who didn’t really know how to cook proper Persian food. I knew what it was supposed to taste like and smell like, but I didn’t know how to go about doing it.  So that’s when I decided I needed to share it... with my coworkers, other chefs, other people I came across, myself (I wanted to learn more about it); and ultimately I wanted people of my generation who were kind of detached from their cuisine to know about it." About Persian Cuisine "People are surprised because they imagine it to be spicy; more like Indian food…  maybe Turkish food or like Arabic food.  I would always say that it’s delicately spiced. It’s well-balanced.  It uses ingredients you can commonly find anywhere.  It’s the way the ingredients are put together that makes it super special. Common things like oranges and chicken come together beautifully with carrots to create something spectacular like Shirin Polo.  Pomegranates and walnuts come together to create something magical." What She's Learned From Her Audience "What I've learned is that it’s all about emotions and memories.  And not necessarily about the food.  It’s about something they can tap into and either take them back in their own memory or be proud of when showing to their foreign friends.  Or talk amongst themselves about a trip they had to Iran and how they would like to go back again. It’s all about feelings and emotions and how that food and that culture makes them feel." Misconceptions about Iran "People just don’t get to see the real Iran; there are very few shows out there on Iran.  I think most foreigners when they visit are surprised at how lovely and normal everything is. People go to school, people cook, people party, people love playing cards, people go to the park, people have picnics; and they are just super hospitable..  You can ski, and you can go hiking and you can go to a fancy restaurant... all these things you get in any European city you can pretty much get in Iran, and more!" Persian Cooking Tips "For blooming your saffron don’t use hot water, just pound the saffron in your pestle and mortar and add an ice cube to it and let it melt. I learned that in Mashhad while filming my show on saffron and the guy taught me that that way you keep the color really bright and you keep the fragrance. You should also add saffron at the end of your cooking time so if you’re cooking a stew and you have an hour, you add it at the last 10 minutes so you keep the flavor and aroma in there.   Another tip:  Add a little yogurt with butter and oil at the bottom of your pan when making tadiq so that you get a really crunchy lovely tadiq at the end of it."

For the last 35 years, through different owners and corporate partners, the Editors and Publishers at Food & Wine Magazine have attracted the nation's top culinary talent every June, with the promise of mountain breezes, stunning scenery and a seriously deep bench of winemakers and producers from around the globe. It's also very good marketing for a magazine brand. It is commonly referred to as "The Classic" in Aspen, and having attained elder statesman status, it is still a showcase for the magazine's top talent, as well as a chance to showcase their "Best New Chefs" issue that comes out in July. Coming up on this week's show: Why so many food festivals? A reflection from the granddaddy of them all, the Food & Wine Classic at Aspen, as Steve talks to some of the people responsible for putting on one of the nation's biggest food events of the year, all tucked away, high in the Rockies.

An article was published this week by Food & Wine Magazine about "The 25 Most Important Bourbons Ever Made," which caused quite a stir on the Bourbon-web. Will and the Greeze discuss it, and their friend Matt comes along for the ride. Then, after the 15, they drink Wild Turkey Rare Breed from the Greeze's stash. 

Lior Lev Sercarz is the Chef, Spice Blender and Owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications including The New York Times, Vogue, In Style Magazine, Every Day with Rachel Ray, Food & Wine Magazine and the SAVEUR 100. After completing three years as a sergeant of the Israeli army, Lior traveled to South America where he further developed a passion for cooking and world cuisines. As his interest in cooking evolved, he decided to enroll in culinary school at the acclaimed Institut Paul Bocuse in Lyon, France. During that time, he did an externship with Chef Olivier Roellinger in Cancale, France. Roellinger had earned three Michelin stars at Les Maisons de Bricourt, his hotel and restaurant, where he displayed a rare understanding of spices, blends, oils, and pastes. In 2002, Lior brought his newfound understanding of spice blending with him to New York, where he had the honor of working with Chef Daniel Boulud as a Sous Chef and Catering Chef at his flagship restaurant, Daniel. He left Daniel in 2006 to start La Boîte, launching the company by making and selling a line of French biscuits as well as experimenting with the use of spices. In 2011, after working more with spices, he opened La Boîte Biscuits & Spices, an art gallery and spice shop in New York City's Hell's Kitchen. Each season, the artists whose work adorns his cookie tins also show their work in the gallery. Since the beginning of his career, Lior has worked closely with chefs from around the world, developing custom blends for them and for other customers with all levels of cooking experience. In 2012, he produced a cookbook entitled The Art of Blending, which features 41 blends along with recipes and cooking tips provided by renowned chefs and culinary minds including Gail Simmons, Daniel Boulud, Eric Ripert and Apollonia Poilâne. His second book, The Spice Companion, is a distillation of his 30 years of experience. This illustrated guide to 102 spices, complete with blends and recipe ideas was published by Clarkson Potter in November 2016. Lior is just one of the extraordinary guests featured on The One Way Ticket Show. In the podcast, Host Steven Shalowitz explores with his guests where they'd go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Grammar Girl, Mignon Fogarty; Journalist-Humorist-Actor Mo Rocca; Film Maker, Muffie Meyer; Bronx Borough President Ruben Diaz, Jr.; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, writers and more.  

All kinds of magic is in store as I sit down to chat with Local Milk's very own Beth Kirby about slow living, her pantry of inspiring flavors from around the world and her new venture into hosting retreats around the globe! As a freelance stylist, photographer, recipe developer, curator of rich experiences, traveler of the world and downright wonderful writer, Beth's blog is a conglomeration of seasonal recipes, simple gatherings, reflections of quiet living and a slow, intentional approach to life and creativity. Besides winning Saveur's Sites We Love & Saveur's Reader's & Editor's choice in Best Food Blog, Beth's work has been featured in everything from Food & Wine Magazine, Kinfolk Magazine, Food 52 and more... and today we're honored to have her speak with us on the podcast!

To dive into Milwaukee Cocktail Week, detail the rampant growth, and examine the encouraging developments in local mixology, distilling, and bars, host Tyler Maas met Cocktail Week founder (and Alcoholmanac founder/editor) Brian West at Goodkind. They were joined by Goodkind co-owner, Food & Wine Magazine's reigning Best New Mixologist, and Milwaukee Record shirt model Katie Rose. The trio talked about all-things imbibing, went through some of the events planned for the week ahead, and talked about what's to come.

On Bartender Journey Podcast # 138 we learn all about the South American made Spirit Pisco, mix up some Pisco Sour Cocktails, and talk about using Egg Whites in Cocktails.Listen with the player on below, on bartenderjourney.net or subscribe on iTunes or Stitcher Radio. ·      Pisco is the native spirit of Peru and Chile.  It is made from grapes, so can be considered a Brandy.  It is usually, but not always, a clear (un-aged) spirit. ·      We will learn all about it with Kappa Pisco Brand Ambasador Anne-Louise Marquis.  We spoke to Anne-Louise in episode #121 about Grand Marnier. ·      Cocktail of the week is Pisco sour.  I followed the recipe on kappapisco.com: o  2 oz Kappa Pisco o  1 oz Fresh Lemon Juice, (I used 1 1/4 oz) o  1 oz Simple Syrup, (I used 3/4 oz) o  1 Egg White o  Shake vigorously with ice o  Strain into a chilled coup glass (or they suggest a champagne flute). o  Top with a few drops of Angostura bitters for decoration (and taste). •               Book of the Week: Food & Wine Cocktails 2015 Edition.  This is a great book that comes out every year from the editors of Food & Wine Magazine.  They collect cocktail recipes from top bartenders all around the U.S. and mix in some classics as well.  There are great innovative recipes in this book and beautiful photos.  It will be a great addition to your cocktail book collection or a great gift!  (Buy Now on Amazon).For much more information about this episode and especially using Egg Whites in Cocktails, please visit the show notes on BartenderJourney.net

Hugh Acheson is the author of the James Beard Foundation Award-Winning Cookbook "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen," "Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks," and his new book, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruits." He is a chef/partner of the Athens, Georgia, restaurants, 5 & 10, The National, also. the Atlanta restaurant, Empire State South, and The Florence in Savannah. He is a James Beard award winner for "Best Chef Southeast," and was named a "Best New Chef" by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.*One live listener will be the recipient of a FREE copy of his newly-released cookbook, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruit."@hughacheson (Twitter)http://hughacheson.com/

Hugh Acheson is the author of the James Beard Foundation Award-Winning Cookbook "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen," "Pick a Pickle: 50 Recipes for Pickles, Relishes, and Fermented Snacks," and his new book, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruits." He is a chef/partner of the Athens, Georgia, restaurants, 5 & 10, The National, also. the Atlanta restaurant, Empire State South, and The Florence in Savannah. He is a James Beard award winner for "Best Chef Southeast," and was named a "Best New Chef" by Food & Wine Magazine. Hugh competed in Bravo’s Top Chef Masters, Season 3 and currently stars as a judge on Top Chef.*One live listener will be the recipient of a FREE copy of his newly-released cookbook, "The Broad Fork: Recipes for the Wide World of Vegetables and Fruit."@hughacheson (Twitter)http://hughacheson.com/

Ep. 141 - Chef Jenn Louis from Lincoln in Portland, OR is this week's podcast guest. She has a brand new cookbook out called "Pasta By Hand", so we sat down with her when she was in town for the L.A. Chef Classic last month.  Jenn told us about how she became a drummer, her friendship with M. Ward, and what it was like to sing along with the Von Trapp family at a cookie party for Food & Wine Magazine.  

Today on the Jane Wilkens Michael Show...Better Than Before, Jane's guest is Dana Cowin, Food & Wine Magazine's illustrious Editor in Chief and lead talent scout, searching out the best new ideas in food, drink, travel, entertaining, and style for the entire F&W brand. Dana is also the author of the best-selling Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, on the boards of directors of City Harvest, a New York City hunger-relief organization, and Hot Bread Kitchen, an organization that helps train low-income men and women to join the culinary workforce, and an inductee of the James Beard Foundation’s Who’s Who in Food & Beverage in America. Dana will offer a quick course of easy tricks and tips on how to become an at-home master chef (and help Jane learn how to boil a three-minute egg).

Today on the Jane Wilkens Michael Show...Better Than Before, Jane's guest is Dana Cowin, Food & Wine Magazine's illustrious Editor in Chief and lead talent scout, searching out the best new ideas in food, drink, travel, entertaining, and style for the entire F&W brand. Dana is also the author of the best-selling Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes, on the boards of directors of City Harvest, a New York City hunger-relief organization, and Hot Bread Kitchen, an organization that helps train low-income men and women to join the culinary workforce, and an inductee of the James Beard Foundation’s Who’s Who in Food & Beverage in America. Dana will offer a quick course of easy tricks and tips on how to become an at-home master chef (and help Jane learn how to boil a three-minute egg).

After previewing the upcoming Koningsdam with an overview video, now see what dining options will be onboard the new Holland America Line ship when it sets sail in February 2016. Offerings include Culinary Arts Center presented by Food & Wine Magazine, Dinner at the Culinary Arts Center, Grand Dutch Cafe, Sel de Mer seafood restaurant, Canaletto Italian restaurant, Tamarind Asian restaurant, Lido Market, Breadboard, Wild Harvest, Homestead, Distant Lands, Sweet Spot, Dive-In, Pinnacle Grill, and in-room dining.

 Shelley Boris talks about her new book, Fresh Cooking: A Year of Recipes from the Garrison Institute Kitchen What the home cook desires—a cookbook with range and flexibility that addresses seasonality, budget, and diverse diets and tastes. Built around meals Shelley Boris created for the Garrison Institute, a retreat center in New York's Hudson Valley, it contains thirty-six menus, with four to five delicious recipes in each, organized by month.  Shelley has published recipes in various journals and books, including the New York Times and Food & Wine Magazine, Recipes From America’s Small Farms, and co-wrote The International Mail Order Gourmet, a food guide. Since forming Fresh Company Shelley has cooked for such personalities as the Dalai Lama and Mikhail Gorbachev. She is a founding member of the Cold Spring Farmer’s Market and works in the Hudson Valley region to promote local foodmakers and farmers. http://www.garrisoninstitute.org/ http://facebook.com/northwestprime    This show is brought to you in part by http://audibletrial.com/northwestprime see if AUDIO books are right for you.  First book is FREE! Later in the show, kicking off their media tour with their debut novel Exposure, husband and wife novelists, Morgan & Jenn stop by! Morgan and Jennifer Locklear met in 1989 as teenagers and became high school sweethearts.  They have been married since 1995 and live in the Pacific Northwest region of the United States with their two children, a son and daughter.  

Heath Hall is President and Co-Founder of Pork Barrel BBQ. A BBQ lover by birth, Mr. Hall learned the finer points of low and slow cooking as a kid watching his Dad work his magic on the many grills and smokers in their family’s backyard. As President of Pork Barrel BBQ, Mr. Hall oversees the day to day operations of America’s fastest growing barbecue company, which sells Pork Barrel BBQ products across America and operates a Pork Barrel BBQ Restaurant in Alexandria, Virginia that Food & Wine Magazine named one of America’s top new BBQ restaurants in 2012. He is the creator of the company’s national award winning line of BBQ sauces and spice rub, including Pork Barrel BBQ Original BBQ Sauce which was named by Men’s Health Magazine as the nation’s best BBQ Sauce and Cook’s Illustrated Magazine as America’s Supreme BBQ Sauce. He is head pitmaster of the Pork Barrel BBQ Competition BBQ Team which has won numerous competitions including the 2011 Safeway National Capital Barbecue Battle in Washington, DC and the 2012 Sam’s Club National Barbecue Tour in Pleasantville, NJ. Mr. Hall has cooked in the most prestigious barbecue contests in the world including the American Royal Invitational, American Royal Open, Memphis in May, the Jack Daniel’s World Championship Invitational and the Sam’s Club National Barbecue Championship. In 2011 the team was named the Perdue National Chicken Champions. Additionally, Mr. Hall has appeared on numerous local and national television and radio programs as a BBQ expert and guest chef including ABC’s hit reality show Shark Tank, Fox & Friends, Good Morning America, Fox 5 DC and the BBQ Central Radio Show. Mr. Hall received a bachelor’s degree in political science from Truman State University and holds a law degree from the University of Missouri-Kansas City School of Law. He is licensed to practice law in Maryland. Before joining Pork Barrel BBQ, Mr. Hall was Strategic Operations Director for Leadership for America Operations at The Heritage Foundation in Washington, DC where he specialized in national security, foreign policy and judicial issues. Prior to joining The Heritage Foundation, Mr. Hall worked as Senior Legislative Assistant to United States Senator James M. Talent where he advised the Senator and developed policy positions and legislation on wide array of issues. Mr. Hall lives in Baltimore, MD with his wife Nisha and his two Black Labs Sam and Bones. On Today’s show Heath will share: - What’s Your Personal Mission Statement Reward lives in the house of risk. - Biggest Business Mistake Our biggest business mistakes came from having no real world experience in the food world prior to starting Pork Barrel BBQ. As a result we entered into a lot of early deals with brokers, distributors and retailers where we ended up getting the short end of the stick just because we wanted to get on a new store shelf. Over time we have learned that there are deals worth walking away from if the negatives outweigh the positives. We’ve also learned that by walking away from the first offer you sometimes get a better second offer. - How Do You Handle Business Stress and Uncertainty The best way to handle stress and uncertainty is to be as prepared as you can possibly be. The more prepared you are the less likely you are to encounter uncertainty which lessons the likelihood of stress. In those times that you still encounter stress and uncertainty take a step back and look at the big picture and don’t rush into any immediate decisions if time allows so you can be sure you are making the best decision to tackle the stress and uncertainty head on. - Greatest Business Decision That Changed Everything There is no question that the decision that changed everything for Pork Barrel BBQ was our decision to accept the offer from Mark Burnett Productions to appear on Season One of Shark Tank. Our world changed overnight and has allowed us to take the company to places we could never have even dreamed about. - Best Book For The Entrepreneurial Mindset Shark Tales by Barbara Corcoran. - Plus much more...

Ep. 61 - This week's episode was produced in conjunction w/ Food & Wine Magazine and features the band Yo La Tengo.  Ira, Georgia & James sit down with Zach to talk about their favorite cities to eat in while on tour, something they've been doing for over 30 years.  They talk about Nashville, their home state of New Jersey, and where to find the best BBQ. Plus they tell us the secret to making a good lobster roll, and admit to marking up multiples editions of Jane & Michael Stern's Road Food while on tour.