Podcasts about frasca food

In this archived episode (previously episode 81) of the Vint Podcast,  Brady and Billy sat down with Bobby Stuckey, partner and Master Sommelier at Frasca Hospitality Group. The group's flagship restaurant, Frasca Food and Wine, has won two James Beard awards for excellence in Outstanding Wine Service (2013) and Outstanding Service (2019). 2023 saw the restaurant achieve a Michelin Star and another Outstanding Service award from Michelin Guide. Bobby is one of America's most accomplished Sommeliers and someone who has dedicated his life to service, bussing tables and pouring wine on the floors of his restaurants. He is also a fierce advocate for the restaurant industry, leading initiatives to protect workers and keep businesses alive during the height of the COVID-19 pandemic. Along with his successful restaurant businesses, Bobby is co-founder of the Scarpetta Wine Company, which presents the white wines of Friuli, Italy - a region he is most passionate about. In this episode, we talk restaurant work, Friuli, collecting, and how to make service a sustainable and life-long career. Bobby is a titan of the wine world and can offer wise words of advice for any business looking to treat their customers with hospitality. Enjoy!The Vint Podcast is a production of the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Skyler Weekes, Mary Gorman McAdams, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Jay Hack, Julia Harding, Austin Hope, Michael Minnillo, Jermaine Stone, Jim Madsen, Santiago Archaval, Tom Smith, Sebastian Lowa, Matthew Crafton, Tony Parker, Andrew Caillard, Mike Veseth, Madeline Puckette, John Olney, Matthew Kaner, Amelia Singer, Chess Martin, and more!

In our first blind tasting episode of 2024, host and Master Sommelier Christopher Tanghe speaks with Clara Klein and Jeremy Schwartz, lead sommeliers with the Frasca Hospitality Group in Colorado. They talk about the role of blind tasting in their work and studies, then tackle the complex topic of minerality in wine. Clara is the lead sommelier at Denver's Sunday Vinyl, which she helped open in 2019 after working at Frasca Food and Wine and Tavernetta. Prior to these roles with the Frasca Hospitality Group, Clara was a sommelier at The Little Nell in Aspen and Mourad in San Francisco. She has worked harvest in Italy and California. Jeremy is part of the team at Frasca Food and Wine in Boulder, where he has worked for 17 years. He transitioned to the wine industry from the medical field and worked most front-of-house positions at Frasca before stepping into the lead sommelier role. Jeremy is an Advanced Sommelier with the Court of Master Sommeliers, Americas. After their tasting conversations, Clara and Jeremy taste the same wine. Listen closely and guess along with them! We reveal the wine at the end of the episode. If you enjoy this episode, please leave us a review to support the show. Cheers!

In this episode of the Vint Podcast,  Brady and Billy sit down with Bobby Stuckey, partner and Master Sommelier at Frasca Hospitality Group. The group's flagship restaurant, Frasca Food and Wine, has won two James Beard awards for excellence in Oustanding Wine Service (2013) and Oustanding Service (2019). Bobby is one of America's most accomplished Sommeliers and someone who has dedicated his life to service, bussing tables and pouring wine on the floors of his restaurants. He is also a fierce advocate for the restaurant industry, leading initiatives to protect workers and keep businesses alive during the height of the COVID-19 pandemic. Along with his successful restaurant businesses, Bobby is co-founder of the Scarpetta Wine Company, which presents the white wines of Friulano, Italy - a region he is most passionate about. In this episode, we talk restaurant work, Friuli, collecting, and how to make service a sustainable and life-long career. Bobby is a titan of the wine world and can offer wise words of advice for any business looking to treat their customers with hospitality. Enjoy!For more information on the Vint platform, please contact us anytime at brady@vint.co or billy@vint.co. Check out our newest offerings: Vint.co Cheers!Past Guests Include: Raj Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Wayne Baxendale, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Bobby Stuckey, and Peter Liem Disclaimer: https://vint.co/disclaimer

Super Somm! Bobby Stuckey IS a Hospitality Superhero.MJ's Guest today is award-winning Master Sommelier, co-founder of Frasca Food and Wine Group, Pizzeria Locale, and Scarpetta Wine Company, and leader in the hospitality industry: Bobby Stuckey. In 2000, Bobby worked with world-renowned chef Thomas Keller at The French Laundry in California, and led the restaurant's team to earn the James Beard Foundation's Outstanding Wine Service award. That same year, San Francisco Magazine recognized Bobby as "Wine Director of the Year.” Bobby went on to open a number of award-winning restaurants of his own, including Frasca, which received the 2019 James Beard Award in Outstanding Service. In this episode, Bobby tells MJ about getting kicked out of private school, landing his first restaurant job, and becoming a Master Sommelier and restaurant Owen. Plus, Bobby and MJ discuss the hospitality industry in the wake of the pandemic, and how Bobby's been working to help restaurants during this time.A huge thank you to Bobby Stuckey! Follow him on IG at @bobbystuckeymsCheck out The Independent Restaurant Coalition: https://www.saverestaurants.com/ Check out Bobby's Restaurants:https://www.frascafoodandwine.com/https://www.pizzerialocale.com/https://www.tavernettadenver.com/https://www.sundayvinyl.com/This episode's in studio wine:Ronco del Gnemiz Friuli Colli Orientali Chardonnay 2017_____________________________________________________________For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor: Taub Family Selections. Taub Family Selections is a dynamic fourth generation, family-owned wine import company with a truly enviable portfolio of fine wines from 11 countries. They are proud to represent an exceptional portfolio of high quality, terroir centric and historic producers from around the world, including Italy and France - where they have an exciting roster of burgeoning vignerons from Burgundy coming your way soon. Learn more at www.taubfamilyselections.comThank you to our sponsor: Independence Wine and Spirits - or IWS. IWS is one of the hot up and coming distributors of fine wines and spirits headquartered in New York City. Like Taub Family Selections, IWS is owned by the Taub family, who have re-entered the NY wholesale market, bringing the family back to its roots in distribution where they held court from 1951 – 2004. To learn more about IWS go to: https://independencewine.comThank you to our sponsor: Ross Knoll Vineyard Wines is a female owned company which produces handcrafted wines with winemaker, Justin Seidenfeld, made from Pinot Noir grapes sourced from exceptional vineyards in the Russian River Valley. Go to rossknollvineyard.com and discover their rare production of 2021 vintage Mount Eden White Pinot Noir and 2021 vintage Rosé of 667 See acast.com/privacy for privacy and opt-out information.

Bobby Stuckey is the Master Sommelier and Co-Owner of Frasca Hospitality Group, a collection of four Colorado restaurants, one of which, Frasca Food and Wine, won the 2019 James Beard Foundation Award for Outstanding Service. Bobby began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management, establishing his position as one of the leaders in the hospitality industry. Bobby has received some of the restaurant and wine industry's highest honors, such as James Beard Foundation nominations for Outstanding Wine and Spirits Professional and Outstanding Wine Service. In 2000, Bobby worked with world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, Stuckey lead the acclaimed restaurant's team to earn the James Beard Foundation's Outstanding Wine Service award and San Francisco Magazine recognized him as "Wine Director of the Year.” The French Laundry also received the James Beard Foundation Award for Outstanding Restaurant Service in 2003. Listen today as we chat with Bobby about his journey from a busboy to restaurateur, and how he's advocating for an industry in crisis. 

Colorado restauranteur Bobby Stuckey, Partner & Master Sommelier at Frasca Food and Wine, knows the challenges of making a restaurant a success under normal economic conditions. Add in a global pandemic, and the recipe for any restaurant owner is one for trying to avoid disaster and keep the doors open. SOMM TV documents Stuckey's struggle for survival, and that of an entire industry, in a new documentary film, Saving the Restaurant. Stuckey shared his experience with Barbara Castiglia.When the pandemic first began shuttering restaurants in mid-March of 2020, it only took a moment for Stuckey and fellow restauranteurs to realize they didn't have strong advocacy at the local, state, or federal level. Amid all that, SOMM TV reached out to shoot some footage with Stuckey to capture what these uncertain early days were like for independent restaurants. Once on the scene, director Andrew Ackerman saw what Stuckey was going through was no short segment on the pandemic—it was a life and death struggle for not only Stuckey's businesses but for all restaurants that warranted a feature-length documentary.Stuckey and several of his fellow restauranteurs formed the Independent Restaurant Coalition. “We were not an organization the day before COVID,” Stuckey said. “We didn't have funding. We didn't have expertise. I think most of us thought we'd be doing that for six-to-seven weeks. We're now twenty-three months later, and the core of the Independent Restaurant Coalition is still fighting every day to sure up our industry.”Stuckey said those early days felt like he and his fellow restauranteurs were on a sinking ship, and they were bailing water as fast as they could. He recognized the toll it all took while watching the unfolding drama on Saving the Restaurant. “The documentary is completed. The journey of American restaurants is not,” Stuckey said.

On this week's episode of The Main Ingredient With David Nayfeld, WE ARE BACK! Season two of our show kicks off with no other than the legendary Bobby Stuckey of Frasca Food and Wine. Bobby is a Master Somm with the Court of Master Sommeliers. An advocate for independent restaurants as well and a member of the board of directors of the Independent Restaurant Coalition. 

Can you imagine what it has been like for restaurants during the pandemic? Today we speak to hospitality giant Bobby Stuckey about his personal experience, and about his work for the IRC (Independent Restaurant Coalition), as they fight for the places that are the backbone of our social lives. Besides being a Master Sommelier, Bobby is the Co-Owner of the Frasca Hospitality Group, which includes Frasca Food and Wine, Sunday Vinyl, Tavernetta and Pizzeria Locale Boulder as well as Scarpetta Wines. Bobby began his distinguished career in restaurants in his home state of Arizona, working his way from dishwasher to management. In 1995, he joined The Little Nell restaurant in Aspen as a sommelier. In 2000, Stuckey moved west to work with world-renowned chef Thomas Keller at The French Laundry in Yountville, California. It was here that Bobby met his future business partner, chef Lachlan Mackinnon-Patterson. With the vision of opening a neighborhood restaurant reminiscent of the Italian frascas they had visited in Italy's Friuli-Venezia Giulia region, Stuckey and Mackinnon-Patterson opened their first restaurant, Frasca Food and Wine, in August 2004, in Boulder, CO. Sponsored Promotions: -15 % off at checkout on Suerte Tequila using the code FINELINE15 -Sponsor Us! Visit our Patreon page to see the various levels of sponsorship or donate here. Show Notes: PPP Flex Phillips Roy Bill Restaurants Act Hero's Act --- Support this podcast: https://anchor.fm/finelinepodcast/support

MJ’s guest this week is Audrey Frick. Audrey worked for famed restaurateur, Bobby Stuckey at Frasca Food and Wine in Boulder, Colorado. She worked her way from the back office and polishing room to the wine team while studying to earn the Advanced Sommelier credential through the Court of Master Sommeliers. She is also a contributing Editor at JebDunnuck.com covering the wines of Italy, specifically Piedmont and Brunello. Audrey and MJ have a candid chat on how deep self work helped her move through a rough patch in her career as well as her current advocacy for better accountability at the CMS. Get comfy, you won’t find a convo this compelling anywhere else. A huge thank you to Audrey Frick!Follow her @audrey_frickRead her insights into Italian wines at https://jebdunnuck.com/This episode’s in studio wine:2015 Padelletti Brunello di Montalcino ___________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don’t forget to subscribe and be sure to giveThe Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Wine Spies! Get a discount for being a listener of the show by going to: www.winespies.com/blackwineguy Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_From our supporter: The Conaway Fund (a component fund of The Prosperity Foundation) supports cultural and heritage events, scholarships, mentoring programs and more. Go to https://www.theconawayfund.org/ and see how you can donate and make a difference in underserved communities. See acast.com/privacy for privacy and opt-out information.

Bobby is the Owner and Master Sommelier of the Frasca Food and Wine Group in Boulder Colorado, which includes Frasca Food and Wine, Pizzeria Locale, Tavernetta as well his wine bar Sunday Vinyl. Bobby is also one of the founding members of the Independent Restaurant Coalition - fighting on the behalf of independent restaurant owners affected by COVID 19. Click HERE to sign the letter to Congress! CONNECT: TEXT : (914) 996-4569 - any questions, comments, or if you just want to talk shop. EMAIL : Inserra@sabre.life - straight business. AND, DON'T FORGET TO FOLLOW ME! Instagram: https://www.instagram.com/kyleinserra YouTube: https://www.youtube.com/channel/UCGuiy3a6JnMAs7vwXrGhWfg/videos?view_as=subscriber TikTok: https://www.tiktok.com/@restaurantsandrealestate?source=h5_m Twitter: @kyleinserra Facebook: https://www.facebook.com/kyleinserrarealestate --- 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/restaurantowners/message Support this podcast: https://anchor.fm/restaurantowners/support

Dara Wong owner of the restaurant Shift in Flagstaff, AZ has a passion for pastry and a penchant for perfection.  George Murkowicz, is an award winning Chef who fuses many European and American cuisines. They come on the podcast to discuss Dara working for Bobby Stuckey at Frasca Food and Wine, George with Chef Matt Carter at Scottsdale’s Zinc Bistro, how they adapted during the pandemic, challenges Shift faced and what the future holds. 

Lachlan Makinnon-Patterson, co-founder of Frasca Food and Wine, Pizzeria Locale and James Beard Award winning chef is back to talk about opening a restaurant during COVID and what changes in the restaurant industry may be permanent.

Bryan Dayton is the barback / busboy / winter pursuit aka Restaurateur at Half Eaten Cookie Hospitality in Boulder, Colorado. Bryan’s restaurant collection includes Oak at Fourteenth, Acorn, Brider, Corrida and Melted. We talk about his unbelievable drive, rooted in his love and ability within extreme running and climbing Mt Everest base camp route, solo. He gives love to his Chef-Partners and quite a few of his 250 employees. He is a proud papa when speaking of his former employee, friend and contemporary, Greg Van-Wagner, Sommelier / Wine Director of Jimmy’s in Aspen, Colorado. Website - denveracorn.com/ denverbrider.com/ oakatfourteenth.com/ corridaboulder.com/ Instagram - @oakatfourteenth @acorn_denver @denver_brider @corrida_boulder @meltedbecool @BryanDcolorado Where were you born / raised? Tullahoma, Tennessee First job in the industry? When, where, how old? Dishwasher at a small mom and pop Italian restaurant in Tullahoma, Tennessee. Proudest moment of your career? Being able to open all my spaces. Being able to do what I love. Two things most people don't know about you? I was a sponsored trail runner for decade through most of my bartending career. I won 2 USTAF 50k trail champions. I hiked in and out of Everest base camp by myself from Jiri - Long route - 28 days! Food and/or drinks staples in your house? Modelo Especial / Salt and vinegar chips. Words to live by? Care. Learn to truly listen. Bryan Dayton is the founder of Half Eaten Cookie Hospitality, a Colorado-based restaurant group comprised of four award-winning concepts including OAK at fourteenth and Corrida in Boulder, and Acorn and BriDer in Denver. His latest project, Melted, is a soft serve and cookie shop with a Thai twist that will be opening at The Source in Denver this winter. He is also a certified Sommelier and graduated the Beverage Alcohol Resource (BAR) program with honors. Prior to operating his own restaurants, Dayton spent time in Colorado’s acclaimed Frasca Food and Wine and also worked part-time as the Colorado brand ambassador for Domaine de Canton, all while managing his own cocktail catering service, Sweet & Sour Cocktails. In 2008, Dayton started the Colorado chapter of the United States Bartender’s Guild (USBG). Each year, he can be spotted at cocktail competitions demonstrating his creativity or using his experience and education both as a nationally acclaimed judge and competitor. Outside of the restaurants, Dayton is a decorated ultrarunner who has run over 35 competitive marathons in his lifetime. Dayton’s restaurants have been featured in national publications including Bon Appetit, Imbibe, GQ, Men’s Journal, 5280, Westword, The Wall Street Journal, and more.

As a teenager, Lachlan Mackinnon-Patterson starting working in restaurants St. Louis, Missouri. After graduating from Colorado State University, Mackinnon-Patterson set out to fulfill a dream and moved to Paris in 1999. He obtained his Certificate d'Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. Upon returning to the states in 2001, he worked at Thomas Keller's The French Laundry, where he met future business partner, Bobby Stuckey. Mackinnon-Patterson and Stuckey opened their first restaurant, Frasca Food and Wine, in 2004 in Boulder, CO. In 2007, the partners launched Scarpetta Wines. In 2011 they opened Pizzeria Locale, which in 2014 they started rolling out a fast-casual version of throughout Denver, CO.   Show notes… Favorite success quote or mantra: Be a better listener than you are a talker." In this episode with Lachlan Mackinnon Patterson we will discuss: Living and learning to cook in France Setting high standards Getting the right mentors What you get from studying culinary arts outside of your home country Treat your job like you own it Partnerships FOH and BOH partnerships Put ego aside and figure out what you are best at You can't do it all The true meaning and business models of "fast food" Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.   Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.    Contact info: Frasca Food and Wine Pizzeria Locale Scarpetta Wines Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Lachlan Mackinnon-Patterson for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, January 13th at 635pm with a great lineup! We are thrilled to welcome iconic Philadelphia broadcaster Marilyn Russell of 98.1 WOGL FM who hosts Marilyn Russell in the Morning from 5:30-9am and is also host of popular food podcast EatDrinkAndBeMarilyn. Marilyn who is a La Salle Universityalum, has worked on the The Preston & Steve Show on 93.3 WMMR Philadelphia, WXPN, 102.9 WMGK, and BEN FM. She has had career highs and lows, but the lowest point of her career certainly had to be working on the same production as the Small Bites crew Marilyn was a VIP during Gordon Ramsay's 24 Hours to Hell and Back #24HoursFOxepisode of Shanty on 19th that recently aired on FOX 29. She will talk about the experience and her thoughts on the episode. Then adding more of a Gordon Ramsay flavor to the show, we are happy to talk to Chef Heather Williams a Season 16 runner up and a contestant of the current season 18 of Hell's Kitchen. The 18th season of Hell's Kitchen airs Fridays (9:00-10:00 PM ET/PT) on FOX. Gordon Ramsay's hit cooking competition series returns with a twist: pitting veteran contestants against rookies. For the first time in the show's history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption and tested like never before, as they go up against eight ambitious rookies. Each week, the chefs will be put through a series of grueling culinary challenges and dinner services to prove to Chef Ramsay they have what it takes to win a life-changing grand prize: a position at the world's first Gordon Ramsay Hell's Kitchen Las Vegas at Caesars Palace in Visit Las Vegas and $250,000. Closer to home, we are excited to chat with Mike Traud who is the Drexel University - Center for Food and Hospitality Management Program Director. On Sunday, March 10 and Monday, March 11, Drexel University's annual Philly Chef Conference will return to University City, drawing top-level culinary and hospitality talent from around the world to Philadelphia. Tickets for all events will go on sale the same day that the full agenda is posted online: Wednesday, January 16 at 12 noon. “Our annual Chef's Conference is the centerpiece of our year-round programming, bringing the best and brightest in the culinary world right to our students here in Philadelphia,” says Traud, JD, Ed.D, himself an alum of Vetri under Marc Vetri and Zeppoli under Joey Baldino. “This year's line-up is our most robust yet, and we can't wait to welcome these luminaries to Philadelphia and share their talents with our students – and our city's thriving restaurant culture with them.” The annual Philly Chef Conference regularly sells out, and 2019 tickets are limited, so guests are encouraged to purchase theirs at once, to guarantee their seat at the proverbial table. A current list of participants is available at the bottom of this post. Now, do you struggle finding the perfect gift for those you can't personally deliver it to? Well we will be joined by Denise Fuchs the founder and CEO of Bloombaes because Bloombaes was sparked by a quest to make long distance gift giving a little more special. When she couldn't find anything online beyond the gift delivery mainstays - flowers, gift cards, gourmet baskets, etc. - she decided take her favorite parts of those classics and create something new. The result was a handmade bouquet of chocolate truffles. It is beautiful, delicious, and thoughtful. A Bloombae is a handcrafted chocolate bouquet. It's a colorful combination of melt-in-your-mouth chocolate truffles and keepsake sola wood flowers, wrapped in smooth floral sheeting, and most importantly - made with love. Order one now at https://www.bloombaes.com/ Also, Glenn Gross will be stopping by in studio to say hello and formally give our listeners his signoff from being Small Bites co-host and any updates he has going on. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The 2019 Drexel Chef's Conference will begin on Sunday, March 10. Participants will include: Karen Akunowicz, Fox & the Knife, Boston, MA Reem Assil, Reem's California and Dyafa, Oakland, CA Mashama Bailey, The Grey, Savannah, GA Kristian Baumann, 108 and The Corner, Copenhagen, Denmark Victoria Blamey, chef Cristina Bowerman, Glass Hostaria, Rome, Italy Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC Marco Canora, Hearth, Zadie's Oyster Room and Brodo, New York, NY Hillary Dixler Canavan, Eater National Tim Carman, Washington Post Nicholas Coleman, Grove and Vine Devita Davison, FoodLab Detroit, Detroit, MI Angela Dimayuga, The Standard, multiple locations Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories” Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet and Skirt Steak Osayi Endolyn, writer Joshua Evans, University of Oxford (formerly of the Nordic Food Lab) Tiffani Faison, Tiger Mama, Boston, MA Genevieve Gergis, Bavel and Bestia, Los Angeles, CA Jeff Gordinier, Esquire Michael Harlan Turkell, author, podcaster and photographer Jorge Hernandez, Minibar by Jose Andres, Washington, DC Arielle Johnson, MIT Media Lab Carlin Karr, Frasca Food and Wine, Boulder, CO Amanda Kludt, Eater National Priya Krishna, writer Julia Kramer, Bon Appetit Lior Lev Sercarz, La Boîte, New York, NY Malcolm Livingston, Ghetto Gastro Michael Lynn, Cornell University and Tipping Research Jamie Malone, Grand Cafe, Minneapolis, MN Brett Martin, GQ Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY Harold McGee, On Food and Cooking: The science and Lore of the Kitchen Joshua McFadden, Six Seasons: A New Way with Vegetables Misti Norris, Petra & the Beast, Dallas, TX Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN Matt Orlando, Amass Restaurant, Copenhagen, Denmark Diego Prado, Basque Culinary Center, Donostia, Spain Stefen Ramirez, Tea Dealers and 29B, New York, NY Nikita Richardson, writer Jordana Rothman, Food & Wine Adam Sachs, writer Lane Selman, Oregon State University and Culinary Breeding Network Mike Solomonov, Zahav, Philadelphia, PA Kim Severson, The New York Times Khushbu Shah, Thrillist Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle Chris Shepherd, Underbelly Hospitality, Houston, TX Ben Shewry, Attica, Melbourne, Australia Chef Elle Simone, SheChef Inc. Jeremiah Stone and Fabián Von Hauske Valtierra, Contra and Wildair, New York, NY Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH Adam Vavrick, The Publican, Chicago, IL Lars Williams, Empirical Spirits, Copenhagen, Denmark Ben Wurgaft, MIT Marco Zappia, Martina and Colita, Minneapolis, MN The post Small Bites – Episode 103 appeared first on Wildfire Radio.

Today's guest is Bryan Dayton, the co-owner of Oak at Fourteenth in Boulder and Acorn and Brider in Denver. Bryan oversees day to day operations of all three properties and runs the front of house and beverage programs. He is a master Sommelier and graduate of the Beverage Alcohol Resource Program. In early 2018 along with his partners, they will open Corrida, a Basque/Spanish inspired steakhouse. He previous worked at Frasca Food and Wine in Colorado. Bryan's restaurants and cocktails have been covered by Bon Appetit, Details, Vanity Fair, Imbibe, GQ, and the Wall Street Journal. The Line is powered by Simplecast

The Modern Eater Show, run time is 52:54 One of the finalists for the James Beard Foundation award for outstanding restaurant is Boulder's own Frasca Food and Wine! On the show is owner and master Sommelier Bobby Buckey! Listen to Bobby tell us what it's like to be nominated and where he expects to be eating and the awards ceremony this year in Chicago! Chef Kodi Simkins from Frasca Food and Wine joins the show and explains the pressures associated with cooking day to day when being a James Beard nominated restaurant. We're checking in with John Irvin from Gluten Free Things to find out the latest and greatest from the gluten free world! If you haven't been to Gluten Free Things yet, you and the gluten sensitive people in your life are missing out!

This week, Travel Today with Peter Greenberg comes from Boulder, Colorado and the studios at KGNU. Boulder is about to host the Jaipur Literature Festival which will be held September 23rd through 25th. Joining Peter Greenberg will be festival director Jessie Friedman, who talks about the original Jaipur Literature Festival founded in India (it starts September 23 in Boulder). Kathy Beeck, Founder and Director of the Boulder International Film Festival, details what makes the film festival critically renowned, including its rigorous selection process that screens more than 1,000 film submissions each year. Speaking of great events, John D. Griffin, Faculty Director of Boulder's legendary Conference on World Affairs, talks about the history of the Conference, founded back in 1948, now held at the University of Colorado Boulder every April. The week-long event attracts star speakers from around the world, and nearly 70,000 people show up. The best deal: admission is free. Nancy Geyer, Executive Director & CEO Boulder History Museum, tells some great stories of the 72 year-old museum, and how it celebrates Native American ties to the city, as well as more contemporary exhibits, including "from tea to tofu," and an upcoming marijuana history retrospective. Bobby Stuckey, Master Sommelier and Owner of Frasca Food and Wine, describes his experience with Colorado wine makers. Yes, they make wine in Colorado, and some of the major challenges in the process. There's all this and more, as Travel Today with Peter Greenberg comes from the studios of KGNU in Boulder, Colorado.

This week, Travel Today with Peter Greenberg comes from Boulder, Colorado and the studios at KGNU. Boulder is about to host the Jaipur Literature Festival which will be held September 23rd through 25th. Joining Peter Greenberg will be festival director Jessie Friedman, who talks about the original Jaipur Literature Festival founded in India (it starts September 23 in Boulder). Kathy Beeck, Founder and Director of the Boulder International Film Festival, details what makes the film festival critically renowned, including its rigorous selection process that screens more than 1,000 film submissions each year. Speaking of great events, John D. Griffin, Faculty Director of Boulder's legendary Conference on World Affairs, talks about the history of the Conference, founded back in 1948, now held at the University of Colorado Boulder every April. The week-long event attracts star speakers from around the world, and nearly 70,000 people show up. The best deal: admission is free. Nancy Geyer, Executive Director & CEO Boulder History Museum, tells some great stories of the 72 year-old museum, and how it celebrates Native American ties to the city, as well as more contemporary exhibits, including "from tea to tofu," and an upcoming marijuana history retrospective. Bobby Stuckey, Master Sommelier and Owner of Frasca Food and Wine, describes his experience with Colorado wine makers. Yes, they make wine in Colorado, and some of the major challenges in the process. There's all this and more, as Travel Today with Peter Greenberg comes from the studios of KGNU in Boulder, Colorado.

Bobby Stuckey's hospitality career as sommelier started in his native Arizona. After getting some experience, he spent the next 8 years perfecting his craft as wine director first at The Little Nell restaurant in Aspen, CO, then at the French laundry. In 2004, after earning his Master Sommelier Diploma, he opened his first restaurant, Frasca Food and Wine in Boulder, CO. In 2008, Stuckey was nominated by the James Beard Foundation as Outstanding Wine and Spirits Professional. In 2010, 2011 and 2012, Frasca Food and Wine was nominated for Outstanding Wine Service, winning the prestigious award in 2013. These are just a few of his accomplishments. In this episode Stuckey really dives into the value of hospitality, how to over come adversity and the power of getting specialist on your team.    

Its been a while since we've done a Talking Tuesday. Today I'm PUMPED to share with you a Bobby Stuckey's TEDx Talk, "Be a Hospitalian". I discovered this TEDx a few weeks back and have been itching to share it with you. Bobby Stuckey is the Co-Owner and Master Sommelier at Frasca Food and Wine located in Boulder, CO.  During this TEDx Stuckey discusses the difference between service and hospitality in a restaurant. Stuckey also dives into why we need to live with more intention to help others. Hospitality doesn't end with your guest; you should be hospitable to your employees, friends, strangers, aunts, and everyone you encounter. He calls this being a "hospitalian."

This week on In the Drink, Joe Campanale is joined by Grant Reynolds, Wine Director at Charlie Bird. Grant began his career working in restaurants in his hometown of Lake Placid, New York. His passion for wine took him to Piemonte, Italy, where he lived for a year before returning to the United States to attend the University of Colorado. While in school, Grant worked in various restaurants and eventually found himself at to the renowned Frasca Food and Wine where he spent three years working on the floor as a sommelier under the influence of wine greats Bobby Stuckey and Matt Mathew. During Grant’s tenure, the wine team was nominated three times for Outstanding Wine Service by the James Beard Awards. After graduating, Grant went on to pass the Advanced exam with the Court of Master Sommeliers, worked harvest at Domaine Dujac in Burgundy, and spent a few months at Noma in Copenhagen. In January 2013, Grant moved to New York City and began working for Grand Cru Wine Consulting under the leadership of Robert Bohr. He joined the Charlie Bird team in February 2013 and created the restaurant’s wine list with Robert. Less than a year after the opening of the restaurant, Grant was promoted to Wine Director. Grant was one of the finalists of the TopNewSomm competition, which recognizes excellence in the industry. He is one of the youngest Advanced Sommeliers in the country. This program was brought to you by Michter’s “We have a very short wine by the glass selection and that’s intentional because we often have wines open. We don’t have a Chardonnay by the glass, but chances are we’ll have white Burgundy by the half bottle.” [20:00] –Grant Reynolds on In the Drink

This week’s guest on In the Drink is future wine industry star Carlin Karr. Carlin Karr is the sommelier at Frasca Food and Wine in Boulder CO. She attended the University of Colorado in Boulder in 2008, then relocated to San Francisco to pursue a career in culinary arts, becoming very interested and involved in the wine scene there. Carlin worked as General Manager and Wine Director at Sons & Daughters n the spring of 2010, which earned a Michelin star in 2011, when she was also named to Forbes Magazine’s “30 Under 30” Food & Beverage list. Carlin is now Sommelier at Frasca Food and Wine in Boulder, and recently passed the Advanced Exam from the Court of Master Sommeliers. This program was brought to you by Michter’s. “The great thing about Frasca Food and Wine is if i just want to talk about a wine region during service, I have two incredible teachers who have been sommeliers for 20 years and can tell me everything about a wine region.” [13:00] “People go out to restaurants to eat, drink and enjoy themselves so it’s good to take care of them that way.” [24:00] –Carlin Karr on In the Drink

Bobby began his distinguished career working in restaurants in Arizona until he moved to Colorado in 1995 to join the staff of The Little Nell restaurant in Aspen as a sommelier. During his five-year tenure, the restaurant received numerous awards for wine and service, including the Gourmet’s “Best Wine Service” Award, Mobile Travel Guide’s Five Star Hotel and Restaurant Rating, Wine Spectator’s Grand Award, and a nomination from The James Beard Foundation for “Best Wine Service”. In 2000, Bobby joined world-renowned chef Thomas Keller at The French Laundry in Yountville, California. Within his first year, Bobby received The James Beard Foundation’s “Outstanding Wine Service” Award and San Francisco Magazine recognized him as “Wine Director of the Year”. He also met his future business partner, chef de partie Lachlan Mackinnon-Patterson. Before leaving The French Laundry in May 2003, the restaurant received The James Beard Foundation’s award for “Outstanding Restaurant Service”. In their pursuit and vision of opening a neighborhood restaurant reminiscent of the Frascas they had visited in Friuli-Venezia Giulia, Italy, Lachlan and Bobby opened their restaurant, Frasca Food and Wine, in August of 2004 in Boulder, CO. Having researched and traveled throughout Italy many times, both were deeply inspired by this region in particular — the international influences of its cuisine, the profusion of local ingredients in its rustic yet elegant dishes, its passionate relationship between food and wine, and the gracious hospitality of the locals. Bobby earned the Master Sommelier Diploma from the Court of Master Sommeliers in 2004. This diploma is considered by many the ultimate professional credential in the wine and spirits services industry. In 2008, Bobby was nominated by the James Beard Foundation for the “Outstanding Wine and Spirits Professional” Award and in 2010, 2011, 2012 and 2013 was nominated again for “Outstanding Wine Service in America”. In May of 2013, was given the award. These prestigious distinctions notwithstanding, Bobby walks the dining room nightly, enthusiastically dispensing advice, recommendations, and sharing his passion for wine with Frasca guests. Tune-in to this week’s program to learn more about how Bobby excels in customer service within his restaurants, and is able to bring the amazing flavors of wines from the Friuli-Venezia Giulia region to life. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The California Honeydrops for today’s music. “Anybody that works at The French Laundry – you take a lot from that experience.” [8:30] “There is no other place for a wine person that is so special, than Friuli-Venezia Giulia.” [28:10] — Bobby Stuckey on In the Drink