Podcasts about The French Laundry

I think one of my big mistakes in life was to teach my son-in-law about Champagne and Sparkling wine. My depletion rate has doubled. The intrigue for me to speak with Arnaud Werrich is hard to describe. I am fascinated with wine of course, but immigration as well. Who would pick their lives up to move to a new country to start a new career. I am jealous of this type of courage. Arnaud isn't just another winemaker crossing the ocean, chasing the "California dream." He's a scientist thrust into a world where centuries-old French mastery collides with New World rebellion—a tension that simmers in every bottle he produces. Does the Anderson Valley's wild, fog-kissed landscape really have what it takes to rival Champagne, or is it a daring gamble that only nostalgia and romance can prop up? As Arnaud tells it, French tradition can be both an anchor and a shackle: the rules are clear back home, but on California soil, the future is written by those brave enough to experiment. You'll hear the friction between luxury and authenticity, the old guard of family-driven wineries and the crushing volume of global brands. Sparkling wine, once accessible and communal, now competes in a market distracted by fleeting trends—wine in a can, non-alcoholic fizz, and tourism feeding on lavish lifestyles rather than love of the land. Even the climate itself has become an antagonist, pushing vineyards toward crisis and innovation as Mother Nature rewrites the script. This episode bubbles over with questions that demand answers. Can a wine made in California truly capture the soul and mystique of Champagne, or will it always be an imitation in the eyes of the world? As climate change creeps into every corner of the vineyard, how far can tradition stretch before something essential is lost? Is luxury in wine defined by legacy, price, or the promise of sustainability—and who decides? Will the next generation fall in love with wine, or abandon it for the next flash-in-the-pan beverage trend? In a culture obsessed with exclusivity, can camaraderie and genuine connection survive, or is the wine table destined to become just another status symbol? Listen in to follow every unresolved tension as Arnaud uncorks the answers—one story, one glass at a time. Things we spoke about: Louis Roederer: https://www.louis-roederer.com/ Roederer Estate: https://www.roedererestate.com/ Veuve Clicquot: https://www.veuveclicquot.com/ Taittinger: https://www.taittinger.com/ Chanel (wineries in Napa): https://www.chanel.com/ Château Lafite (Domaine Barons de Rothschild, referenced as "bottle of the feet" = Lafite): https://www.lafite.com/ Domaine Louis Jadot: https://www.louisjadot.com/ Girgich Hills Estate: https://www.grgich.com/ The French Laundry: https://www.thomaskeller.com/tfl Bouchon Bistro: https://www.thomaskeller.com/bouchon-bistro The Press Napa Valley: https://www.thepressnapavalley.com/ Anderson Valley (general tourism): https://www.andersonvalley.org/ Boonville Hotel (Anderson Valley): https://www.boonvillehotel.com/ The Madrones (Anderson Valley): https://www.themadrones.com/ Navarro Vineyards (Anderson Valley): https://www.navarrowine.com/ YouTube:  https://youtu.be/kJMBTWa7ntE   Note: Some businesses, such as Bartles & Jaymes and Armenians Sparkling Wine, were mentioned, but either do not have a dedicated website or are part of larger parent companies not specifically referenced by name.

Andre' Mack joins us to discuss his incredible journey through the world of wine and opens up about the pivotal moments that shaped his career and life. He shares his initial inspiration which came from watching a television show and the “aha” moment tasting three different wines side by side. Eighteen months later he become a sommelier at The French Laundry and later run a major New York program at Per Se. If that wasn't enough he founded Maison Noir Wines in Oregon along with a design studio. We also talk about upcoming projects in the works.Andre's infectious passion for hospitality shines through as he encourages people to integrate wine into their everyday experiences rather than treat it as an elite indulgence. He emphasizes the importance of keeping your 'eyes on the prize' and doing the hard things that lead to fulfilling your dreams. Our conversation is a delightful blend of personal reflection and professional insight, making it a must-listen for anyone interested in wine, hospitality, or simply living life to the fullest.[00:00] Eyes on the Prize[00:31] Show Welcome and Sponsor[02:03] Meet Andre' Mack[02:34] Why He's in St Louis[03:08] First Wine Aha Moment[06:03] Fast Track to French Laundry[06:33] Obsessive Study and Staging[08:49] No Looking Back Mindset[10:08] New York Leap[10:53] From Sommelier to Winemaker[12:10] Discomfort and Discipline[12:59] Army Brat Roots[15:27] Training Palate and Nose[18:13] Skills from the Job[20:47] Inspiration Not Motivation[21:59] Free Time and Learning[22:14] Creative Side Hustles[22:22] Quality Time Parenting[23:17] Future Projects Reveal[24:50] Designing Wine Tools[26:05] Kids Passions Homeschooling[30:50] Bond Villain Yacht Tales[33:35] Wine As Life Condiment[37:02] Marketing Culture Relevancy[38:52] ReflectionTakeaways:Stay focused on your goals because only you know where you're headed, so keep your eyes on the prize!Sometimes, you've got to tackle the not-so-fun stuff to reach your ultimate destination, but trust me, it's worth it!Andre' Mack's journey is a wild ride; from financial advisor to sommelier at the French Laundry in just 18 months, talk about hustling!Wine is more than just a drink; it's a condiment for life, elevating every experience and making moments more memorable!If you want to develop your palate for wine, taste everything, because practice and repetition are key to mastering those flavors!Remember, to be a master of something, you have to stay a student for life, always learning and evolving!Andre Hueston MackInstagram - Andre' MackYouTube - Andre' MackFacebook - Maison Noir WinesMaison Noir WinesThis is Season 9! For more episodes, go to stlintune.com#andremack #maisonnoirwines #sommelier #winemaker #vintner #hospitality

Chef Matt Peters is the first American chef to win gold at the Bocuse d'Or, the most technically demanding culinary competition in the world. He trained under Thomas Keller at Per Se and The French Laundry and at Adour Alain Ducasse in New York before spending over a year preparing for the 2017 Bocuse d'Or in Lyon. He is currently Head Coach for Team USA at the 2027 Bocuse d'Or, coaching Chef Vincenzo Loseto and Commis Tyler Higson, and competed this year on CBS's America's Culinary Cup.This episode is the most detailed inside account of America's Culinary Cup that any competitor has given publicly. Peters does not filter it.What the sequestering process, point structure, and unexpected challenges like cooking someone else's food actually feel like from the insideWhy precision and technical refinement can work against you on television, and what the criticism that his food was too chefy actually meantThe sauce argument: why Keller-style clean reductions and Ducasse-style fat-emulsified sauces represent two fundamentally different philosophies, and why the choice defines your cooking voiceAndré Natera and Matt Peters cover the beef stroganoff versus Bocuse-style dish debate from episode one, mental fatigue from the finale curveballs, his honest format critique, the training timeline for Team USA 2027 on the road to Lyon, and where smart product use fits into a scratch cooking philosophy.GuestMatt Peters on Instagram → https://www.instagram.com/chefmattpeters/Links BlockLead Like a Chef App → ⁠https://studio.com/apps/andre/leadlikeachef⁠Subscribe on Substack → https://chefspsa.substack.com/Shop Chef's PSA Merch → https://shop.chefspsa.com/Visit Chef's PSA Website → https://chefspsa.com/

Send us Fan MailThere's a hidden supply chain crisis happening in fine dining right now - and it's something as simple, and as essential, as chocolate.Brandon Olsen is a world-class chef and chocolatier known for blending high-end culinary artistry with bold, modern creativity. He trained at some of the most prestigious kitchens in the world, including The French Laundry under Thomas Keller, before becoming a standout force in Toronto's culinary scene.Brandon is the founder of CXBO Chocolates and co-founder of La Banane, where his visually striking and technically precise desserts - most famously the “Ziggy Stardust Disco Egg” - earned widespread acclaim.Now, Brandon is making a pivotal shift from chocolatier to chocolate maker. As co-founder of As We Do Chocolate Company ( https://aswedochocolates.com/ ), he is stepping upstream in the value chain - taking control of the full bean-to-bar process to reimagine how chocolate is designed, produced, and delivered for professional kitchens.Michael Held is a seasoned entrepreneur and capital strategist with nearly 35 years of experience building and scaling companies across industries. He is best known as the founder of LifeSpeak Inc., a digital mental health platform he grew from inception to approximately $50 million in annual recurring revenue before taking it public at a valuation of roughly half a billion dollars.With a background spanning law, management consulting, and high-growth technology ventures - including roles at Monitor Group and Borden Ladner Gervais LLP - Michael brings deep expertise in scaling operations, capital formation, and strategic growth.At As We Do Chocolate, Michael is focused on building the infrastructure and operational backbone required to create something rare in food: a scaled, chef-driven manufacturing platform designed to serve the evolving needs of North American hospitality.#ChocolateIndustry #BeanToBar #FoodSupplyChain #ChefLife #PastryChef #FoodInnovation #HospitalityIndustry #RestaurantBusiness #FoodTech #SupplyChainCrisis #CulinaryArts #GourmetDesserts #FineDining #Entrepreneurship #StartupStory #FoodManufacturing #MadeInNorthAmerica #LuxuryFood #ChocolateLovers #KitchenSecrets #BehindTheScenesFood #DisruptingIndustry #ScalingCraft #FoodBusiness #FutureOfFoodSupport the show

Hoyt Hill is the sommelier at Forepaugh's Restaurant in Saint Paul, in late April he got the opportunity to stage a couple days at Chef Thomas Keller's yountville, California restaurant The French Laundry. He talks about the experience, what makes a 3 Michelin starred restaurant different, and the guest who bought a $25,000 bottle of wine. Imagine what the tip was! Well don't imagine, listen to Hoyt talk about it in this edition of DeRusha Eats.

Show Notes If you can't get into The French Laundry, we have a close runner up this week with Ratatouille. Pixar is trying to get all of us to be cool with rodents in the kitchen and darned if they don't get us on their side. If you find yourself named after food, be careful that you don't also find out that you are part marionette. Remy takes his place in rat history next to the legend - Templeton - and now cartoon rats are nothing if not foodies.  Next up: Bolt (2008) Email us at latecomers@gmail.com Our Facebook group is here for those who consent: https://www.facebook.com/groups/1754020081574479/ **

Tom Haberstroh, Amin Elhassan and producer Anthony Mayes apparently have to continue talking about the Milwaukee Bucks disaster as Doc Rivers departs as coach and Shams calls out the organization's mess. Truth Teller Jared Weiss of The Athletic goes for the three-peat to celebrate Wemby's multiplication skills, rock a cowboy hat Iike he's still on Keldon Johnson's ranch and update his bucket list after scoring an elusive interview with visionary artist James Turrell. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Subscribe to the Illuminati YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Basketball Illuminati is now part of the Count The Dings Network. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join the Count The Dings Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to support the show, get ad free episodes and exclusive content at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.patreon.com/countthedings⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ILLUMINATI MERCH HAS RETURNED⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Check it out here:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/CTDMERCH⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Basketball Illuminati! On⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Email us: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠basketballilluminati@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Twitter: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@bballilluminati⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@basketballilluminati⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Who is the leader of the party?Not the ceremonial answer. Not the press-release answer. The actual answer. Nobody.And what makes that answer so deliciously awkward is that it isn't even controversial. It's just… obvious. The party that once orbited figures like Bill Clinton or Barack Obama now resembles a group project where nobody wants to take the lead but everyone insists they're the smartest person in the room.Let's talk about the ghosts first.Joe Biden is less a political figure now and more a museum exhibit that occasionally blinks. Democrats still wheel him out rhetorically when it's convenient, but the energy behind that effort feels like trying to reboot a flip phone in the age of quantum computing. And then there's Kamala Harris, who, despite suffering a political defeat so decisive it practically came with its own soundtrack, is still treated by party insiders like a “top-tier option.” That's not confidence. That's denial wearing a pantsuit.The rest of the bench doesn't exactly inspire confidence either.Gavin Newsom, once hyped as the slick-haired savior of progressive politics, now feels like a canceled pilot episode. His national appeal peaked somewhere between French Laundry dinners and California's ongoing audition for a dystopian documentary. The idea of a Newsom presidential run in 2028 has all the excitement of reheated coffee, and about the same aftertaste. Pair him with any running mate and you've got a political version of Beavis and Butthead, minus the self-awareness.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

By all intensive purposes, this is Wine Talks 501st episode...crazy to think of all those guests, research, production, and insight that goes into creating and maintaining a podcast. All that to say, once in awhile, a character comes along. Someone who thinks a bit different, articulates a bit different and all the more inspires by what they say. Jesse Fox is one of those. Jesse Fox may have chased TV-chef fame in his culinary youth, but it's the alchemy of kitchens, vineyards, and his knack for blending artistry with precision that makes him one of Napa's most intriguing winemakers. In this episode, you'll be treated to the story behind his philosophy—rooted in the repetition, timing, and taste memory of elite kitchens like the French Laundry—and now poured into every bottle at Sequoia Grove. With Paul K guiding the conversation, you'll learn how Jesse Fox brings the hospitality mindset to wine, why experiences and relationships matter far more than gimmicks, and how staying true to a brand's roots is the real secret to cultural relevance. Instead of fixating on the old playbook or chasing the next big marketing trend, Jesse Fox invites listeners to imagine a wine industry that innovates without losing sight of connection—and authenticity. As the conversation flows from the realities of Napa's enotourism challenges to the eternal magic of a well-balanced glass, you'll peel back layers of insight into both the "back house" and "front house" of winemaking. It's an intimate look at how Sequoia Grove is doubling down on estate vineyards, investing in legacy, and refusing to be just another bottle on the shelf. By the time you reach the last sip of this episode, you'll come away with a fresh perspective on why properly made wine is more than alcohol—it's a beverage that shapes memories, celebrates place, and makes the world a little brighter. Three things you'll learn, best poured into wine glasses:

#120Josh sits down for a quickfire episode with Dan Siegelman, a New Jersey native and JWU alum who cut his teeth working for industry heavyweights like Stephen Starr, Michael Mina, and the late Michael Chiarello. Currently leading the culinary operations for El Camino, a high-volume Mexican concept in Florida, Dan shares his insights on the shifting restaurant real estate landscape in Miami and his deep dive into authentic Mexican cuisine, highlighting the complex sauce work and diverse dried chilies his team utilizes daily.The conversation moves into the rapid-fire round where Dan reveals why he despises the word "heard" on the line, the absolute tragedy of losing his physical recipe notebooks to a late-night bag theft, and why the fat from braised short ribs is the most underutilized byproduct in professional kitchens. He also shares a hilarious (and highly embarrassing) hazing story involving "club baby seal" from his time as a young sous chef at Bottega, his unapologetic method for a cast-iron Texas Toast grilled cheese, and a crucial leadership lesson about stepping back and letting your team fail so they can ultimately grow.Timestamps01:48 Dan's background and working for Stephen Starr and Michael Mina04:24 The Miami rent crisis and its impact on independent restaurants08:18 Menu R&D, Salsa Macha, and utilizing diverse Mexican chilies13:00 The devastating story of losing years of recipe notebooks to a theft21:25 The best dish he ever ate: The French Laundry's suckling pig23:25 Giving flowers to Alex Lee and John Sergi25:27 Why kitchens waste too much root vegetable tops and braising fat29:04 An embarrassing hazing story involving Michael Chiarello and a seafood order32:40 The specific technique for a cast-iron Texas Toast grilled cheese34:37 A leadership lesson on micromanagement and letting your team failLinks and resources

Dave turns a solo episode into a shabu-shabu meal with our pal Chris Ying. They talk about the beauty of dishes like shabu-shabu, whether they like fish balls, and how Dave makes a delicious sauce for the dish. The duo then talks about Dave's recent trip to San Francisco, Chef Corey Lee and his restaurants, and both the admiration and ire Corey causes in Dave... for being so dang good. Learn more about Haidilao: https://www.haidilao-inc.com/us Learn more about Benu: https://www.benusf.com/ Learn more about San Ho Won: https://www.sanhowon.com/ Learn more about The French Laundry: https://thomaskeller.com/tfl/ Learn more about Craft: https://www.craftrestaurant.com/ Learn more about Gramercy Tavern: https://www.gramercytavern.com/ Learn more about Per Se: https://thomaskeller.com/perseny/ Learn more about Mason & Dixon by Thomas Pynchon: https://amzn.to/46a8uMZ Host: Dave Chang Guest: Chris Ying Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Additional Crew: Donald LoBianco, Elizabeth Styles, Lighting Dionte Mercado  Sound Engineer: Kevin Cureghian Editor: Jake Loskutoff Learn more about your ad choices. Visit podcastchoices.com/adchoices

NYC Tax War, Billionaire Backlash, Trump's Ukraine Failure & The Culture Shift No One Wants to Admit Why does New York City bend over backward to protect billionaires while everyday people struggle to survive? Mayor Zohran Mamdani is threatening a 9.5% property tax increase if Albany blocks a proposed wealth tax. He calls it a “last resort.” But let's be honest — why is it always the middle class paying the bill while the ultra-rich get protected? Meanwhile in Napa Valley, famed French Laundry chef Thomas Keller and other wealthy Yountville business owners are pushing to pause an affordable housing project — citing parking and density concerns. But is it really about traffic… or keeping middle-income families out of Wine Country? And remember when Trump said he'd end the Ukraine war in a day? Russian attacks are up. Civilian deaths are rising. Peace talks are dragging. Another promise collapsing under reality. Plus — why is Wuthering Heights suddenly thriving at the box office? Why is steamy drama dominating streaming? Are cultural tastes shifting — and are women now driving the same kind of on-screen sexual demand long associated with men? This episode connects politics, power, wealth, war, and culture — and asks the uncomfortable questions no one else is asking. The Karel Show streams live Monday–Thursday at 10:30 AM PST. Subscribe at youtube.com/reallykarel Support the show at patreon.com/reallykarel #NYCPolitics, #WealthTax, #Billionaires, #ZohranMamdani, #NewYorkCity, #PropertyTaxes, #AffordableHousing, #ThomasKeller, #FrenchLaundry, #NapaValley, #WineCountry, #ClassPolitics, #Trump, #UkraineWar, #RussiaUkraine, #Geopolitics, #PoliticalCommentary, #CultureShift, #WutheringHeights, #StreamingWars, #MediaAnalysis, #EconomicInequality, #TaxTheRich, #LiberalPolitics, #ConservativePolitics, #CurrentEvents, #TheKarelShow, #LGBTQVoices, #LasVegasBroadcaster, #IndependentMedia https://youtube.com/live/S7ihb5dAl98

From Rural Tennessee to one of the top chefs at the top restaurants on the globe, David Breeden has a Very inspiring story! It is unbelievable and unimaginable to know what this guy can do in a kitchen! The best part is that he is one of us, he is a precision rifle shooter!

On this episode of The LA Food Podcast, Luca sits down with Chef Jon Yao and Ryan Bailey (Co-owner, DOO & Wine Director) of Kato, one of Los Angeles's most acclaimed and ambitious restaurants. The conversation traces Kato's evolution from its pre-Michelin West LA strip-mall era to its Arts District rebirth — unpacking how Jon and Ryan built a fine-dining institution that balances Taiwanese & SGV roots, Western technique, fermentation, hearth cooking, and one of the most forward-thinking beverage and non-alcoholic programs in the country.We talk about the moment before Ryan joined in 2018, how their partnership transformed the restaurant's trajectory, the decision to relocate to Row DTLA, the philosophy behind fermentation and “SGV food,” why the hearth is used with restraint, how the NA program went beyond trend to become identity, and what it means to operate a restaurant with one eye on legislation, labor, and rising costs.We also get real about external validation — from Michelin stars to LA Times #1 rankings to World's 50 Best “One to Watch” — and whether Kato is still pushing toward the “French Laundry” tier of long-term cultural significance in Los Angeles.If you love LA dining, fine dining, Taiwanese cuisine, SGV food culture, fermentation, hospitality, Michelin, or restaurants building for the future, this conversation is for you.Now streaming everywhere you get podcasts.Keywords: Kato LA, Jon Yao, Ryan Bailey, Taiwanese food LA, SGV food, Michelin LA, World's 50 Best, fermentation, non-alcoholic pairings, Arts District restaurants, fine dining Los Angeles, LA restaurant podcast, LA food scene, hospitality, wine programs LA

Kathy Fang was born in the Chinese Hospital in Chinatown in San Francisco. In this episode, meet and get to know Kathy. These days, she's the co-owner (with her dad) and chef at Fang restaurant in South of Market. She's also joined her parents in running their restaurant, the legendary House of Nanking. But her story starts with Lily and Peter (her mom and dad). We'll get to Lily and Peter's story, of course. But Kathy begins by talking about her unique position being born just up the hill from her parents' restaurant, and essentially growing up at House of Nanking. She sees herself as perfectly positioned not only to continue their story but also to share it widely. This podcast serves exactly that purpose. Prior to emigrating from China, neither Lily nor Peter had any professional kitchen experience. They came to the United States having been educated and were looking for good jobs and a better life. But they landed and reality hit. They needed money. Besides a lack of funds, there was the language barrier. Getting jobs in Chinatown restaurants proved the path of least resistence. Time spent behind the scenes in restaurants helped them learn English. Kathy describes her mom as the "risk-taker" of the pair. Lily started noticing that the folks who owned the places they worked in and ate at owned homes, had cars, sent their kids to private schools … that sort of thing. Opening a restuarant was her idea. After convincing her husband to pivot away from his plan to become a realtor, Lily's dad (Kathy's grandfather) found the location on Kearny Street, almost at Columbus, that became House of Nanking. With no experience running a business, let alone a restaurant, the Fangs opened in 1988. When they first welcomed diners, Peter was cooking traditional Shanghainese food, something fairly new to San Francisco at the time. Peter saw right away that they needed to make food for more than the 10 or so folks who knew their cuisine. He saw how incredible the locally grown and raised food in Northern California was, and soon sought to incorporate those ingredients into his dishes. One example was replacing the pork in a bun (bao) with fresh zucchinis and peas, to be accompanied by a side of peanut sauce. It was an instant hit. If Lily is the risk-taker of the couple, Peter is the creative force. From a young age, in a family with four kids total, he was always interested in food. He read cookbooks and watched his mom closely while she made food. She was always one to put her own spin on things, and that carried through to her son many years later. Though he obviously never fully pursued it, Peter did dabble in real estate. But between that and opening his restaurant, he had little time for administrative work. His young daughter, Kathy, started answering his calls when she was six. She repeated his requested message verbatim, doing her best to sound like an answering machine (remember those?). Kathy is pretty sure he never sold a single house. Success for House of Nanking wasn't immediate. After some time, Peter realized he needed to pivot away from Shanghainese food. But they needed some luck, too. And they got it when Peter Kaufman, the son of moviemaker Phillip Kaufman, showed up outside the restaurant with the daughter of famed Chinese actress Bai Yang, who lived in Shanghai. The daughter insisted that they try the restaurant because it smelled "like home." Peter Kaufman loved the food Peter Fang had made him so much that he told his dad, who soon came back with food critic Patty Unterman. Unterman's review of House of Nanking appeared in the Sunday paper—the Bible for folks in the days before the internet. That review appeared next to a column about a little place called French Laundry. Both restaurants got three stars—but their affordability dollar signs were dramatically different. The next day of service at House of Nanking saw the first of its now trademark long lines to get in. We turn at this point in the conversation to talk about Kathy and her life. From her earliest memories, she recalls just being in her parents' restaurant all the time. It was an exciting time in San Francisco—the late Eighties/early Nineties. Broadway and its liveliness were basically next door. Life was colorful for young Kathy. She knew her life was atypical. "Sometimes I wish I could (be like the other kids and) go to sleep at a decent time," she says looking back. She sometimes slept in the restaurant. But she also go to eat at North Beach restaurants with her parents after they closed up their own eatery for the night. I ask Kathy to name drop names of places they went—New City (the best Alfredo) and Basta Pasta (veal piccata) stand out. Kathy didn't do quote-unquote normal kid things until middle school. Up to that point, it was all restaurant, all the time. One notable exception was seeing Chinese movies at the Great Star Theater, another thing kids didn't normally do. At my prompting, Kathy rattles off the San Francisco schools she went to. It starts with Jefferson Elementary. Then she went to Convent of the Sacred Heart for middle school and high school. Around the time she started middle school, as noted earlier, her life changed. She spent less and less time at the restaurant and more time doing homework. She saw her parents much less in this era, too. But she did get to see her dad when he'd pick her up from school. They'd almost always go eat in Chinatown after that. Those meals formed the foundation of a strong father-daughter relationship for Kathy and Peter. We end Part 1 with Kathy sharing all the sports she played throughout her school days. In varsity volleyball, playing back row, she had a "killer serve that no one could return." Check back Thursday for Part 2 with Kathy Fang. We recorded this episode at House of Nanking in Chinatown in December 2025. Photography by Dan Hernandez

Edouardo Jordan's ascent to the top of the Seattle culinary world was a long journey that started in his childhood St. Petersburg kitchen helping his mother, when given the choice of that or cleaning his room.  Edouardo takes us through his high school, college and post college pursuits, one of which was working with the Tampa Bay Devil Rays to becoming a food blogger,  He then decided he could do better than many of the restaurants he reviewed, and he pursued his interest in cooking at the Le Cordon Bleu (Orlando Culinary Academy) and got his first kitchen job in Tampa, Florida.  He worked his way from server to the line, working for Thomas Keller at The French Laundry and Per Se, then to Sitka & Sprice in Seattle. With all of that under his belt, he had the chops to open his own restaurant, Salare, in Seattle at the age of 35.  That platform, showcasing his talent to the world, led to Food and Wine choosing him as Best New Chef in 2016.  Shortly thereafter, Jordan opened JuneBaby, his widely acclaimed ode to Southern cooking.  He generated so much attention that the following year he sounded a louder gong by bringing home TWO James Beard Foundation Awards to Seattle.  One for Best Chef Northwest, and the other for Best New Restaurant nationwide.  He was the first African-American ever to win that award.  Edouardo was the baby of the Seattle culinary scene and beyond.   In 2019, Time Magazine named him one of the USA's 100 Most Influential People.    Then, as Edouardo tells it, all of that was erased in one day.  In June of 2021, The Seattle Times published a story featuring multiple accusations of sexual abuse in the workplace by Jordan. As Jordan points out in his recent YouTube Series chronicling his side this story, The newspaper gave him very little time to respond before it was published, and what happened from then on was something unimaginable -- a long, incredibly hard and frustrating time for Chef Jordan.  He found roadblocks everywhere, especially in the media, where he couldn't tell his side of the story.  Over four years later, Jordan is clawing his way back into the kitchen with the business he started years ago, thefoodwithroots.com.   Edouardo joins us on the podcast to talk about his career's rise, its crash, and how he's been emotionally and socially picking up the pieces in recent years, to what he's doing now in work and life, and how he's found balance and answers since the upheaval.   Right at the Fork is made possible by: Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

Daniel shares his experience dining at The French Laundry and revisits voicemails from listeners interested in dating his wife's cousin.  Join our Patreon for exclusive content: http://patreon.com/toshshow

Dave is joined by Marc Johnson and Andrew Miller, friends of the show and culinary producers of Dinner Time Live, as they test a dish for Dinner Time Live's 50th episode. They test a poulet en vessie in a variety of forms, one of which may or may not have made it to the real episode on Netflix. While they test pig bladders and chicken, they talk about their favorite dishes from three seasons and 50 episodes of Dinner Time Live. Watch Dinner Time Live: https://www.netflix.com/title/81748864 Learn more about Congee Village: https://congeenyc.com/ Learn more about Blue Hill: https://www.bluehillfarm.com/ Listen to our Season 3 Pre-Opening Diaries episode with Marc and Andrew: https://open.spotify.com/episode/7bEu802su765tUA8gZtE0i?si=b6Td8MkuQU-PITg5FBHAVw Listen to Marc Johnson on the Majordomo Post-Opening Diaries episode: https://open.spotify.com/episode/3zh0EjOZvlFrdt3kB1c9b6?si=R6r6Df1-QfWuLY5X89pmBA Check out 'Anthony Bourdain: No Reservations': https://www.imdb.com/title/tt0475900/ Check out 'Anthony Bourdain: Parts Unknown': https://www.imdb.com/title/tt2845786/ Check out 'Anthony Bourdain: The Layover': https://www.imdb.com/title/tt2131368/ Watch our soufflé episode: https://www.youtube.com/watch?v=J_C1BEJUfD4 Check out the French Laundry cookbook: https://amzn.to/48xEb4q Learn more about Cafe Boulud: https://cafeboulud.com/nyc/ Learn more about Gramercy Tavern: https://www.gramercytavern.com/ Learn more about Regalis: https://www.regalisfoods.com/ Learn how to make the Mu Shu Denver: https://www.youtube.com/watch?v=sCbvvPbzzVU Learn how to make Everything Spice Flatbread: https://www.youtube.com/watch?v=h3rxVdShYfE Watch 'Ugly Delicious': https://www.netflix.com/title/80170368 Learn more about Link Restaurant Group: https://linkrestaurantgroup.com/ Learn more about Dan Tana's: https://dantanasrestaurant.com/ Learn more about Carbone: https://carbonenewyork.com/ Learn more about Funke: https://www.funkela.com/ Learn more about Vetri: https://vetricucina.com/ Learn more about Cochon: https://cochonrestaurant.com/  Host: Dave Chang Guests: Marc Johnson and Andrew Miller Majordomo Media Producer: David Meyer Majordomo Media Coordinator: Molly O'Keeffe  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Stateline Road Smokehouse co-owner Jeremy Threat is visiting Brew Ha Ha with Herlinda Heras and Daedalus Howell today. This is his first time on the show. During the show, author Marty Nachel called in to talk about his new book. That portion of the live radio show with Marty Nachel is on this separate podcast episode, so that both guests can have their own separately indexed episode page. Darryl Bell, the chef at Stateline Road Smokehouse, comes from Kansas City. He is also Jeremy’s business partner. After college Jeremy worked in operations management in the restaurant industry. So he went from hotel restaurants to a management position. Working for Thomas Keller, the owner of French Laundry was demanding. In previous restaurant jobs, he learned about the business side of the restaurant business. But at French Laundry, he learned how to create a company culture that fostered excellence. Keller was always pushing to improve, along the lines of the Japanese concept of kaizen. How do you do the same thing time after time, while making it consistently as good as it can be? That is the question. Visit our sponsor PizzaLeah in Windsor for the finest pizza menu, great beers and the most authentic flavors around!

Andrew Morgan sits in for Gemini Stevens, and producer Rich Johnson connects from Seattle. At the center of the show this week: a nice long interview with Hell's Kitchen contestant Ellie Parker, as well as interviews with Chefs Jose Andres, Wolfgang Puck, Masaharu Morimoto, Jean-Georges Vongerichten, Michael Mina, Michael Voltaggio, Bryan Voltaggio and Dave Beran at F1's Fountain Club. Also: former French Laundry chef Tyler Vorce talks about his new off-Strip popup. We're dropping the episode early this week, so you can enjoy it as you prepare your holiday dinner, or drive to Grandma's house. Please enjoy.

On this week's episode, host Caryn Antonini is joined by Duff Goldman, a classically trained chef, bestselling author, television personality and artist known for his dazzling approach to food and desserts. A graduate of the Culinary Institute of America, Duff began his culinary career at a young age working in kitchens and bakeshops, before going on to stage for acclaimed pastry chefs at renowned establishments such as The French Laundry and Vail Cascade Hotel and Resort. He gained widespread recognition on the popular Food Network series Ace of Cakes, where he invited audiences into his innovative cake shop, Charm City Cakes, where he and his team pushed the boundaries of cake design, crafting extraordinary custom creations. With his playful spirit and impressive culinary skills, Duff quickly became a beloved fixture  on television, and over the years has been a veteran host and judge on a slate of shows. He is Food Network's top rated baking personality, anchoring 5 series each year. This fall, Duff will debut his first-ever restaurant, Duff's Deli + Market, featuring a fast casual Jewish deli-style restaurant with a gourmet market at Atlanta's International airport. For more information on our guest: DUFFduff.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Gavin Newsom says he hates lying politicians. Which is weird… because he is one. In this episode, Mikey breaks down 10 of Newsom's biggest, most provable lies—from school shutdown hypocrisy to French Laundry fraud, gas price propaganda, PG&E bailouts, and his delusional presidential ambitions. This isn't a roast. It's a full-blown truth intervention.Sources included. Get pissed. Get loud. And whatever you do… don't let this man near the White House.

You're listening to American Ground Radio with Louis R. Avallone and Stephen Parr. This is the full show for October 31, 2025. 0:30 As the government shutdown drags on, even some Democrats are starting to question their own party’s tactics — including Senator John Fetterman. We unpack Fetterman’s surprising candor in a CNN interview, where he condemns the political games that leave millions of Americans hungry while Congress argues over tax credits. 10:00 Plus, we cover the Top 3 Things You Need to Know. The FBI says they have stopped a "Jihadi terror plot" planned for this Halloween weekend. The Department of Homeland Security conducted a series of raids in Indiana this week.They arrested 223 illegal immigrants, including 146 who were driving semi-trucks. The State of Ohio has just redrawn its congressional maps, likely giving Republicans two more seats in the next midterm election. 12:30 Get NSorb from Victory Nutrition International for 20% off. Go to vni.life/agr and use the promo code AGR20. 13:30 When did the “party of the people” become the party of the ultra-rich? We dig into a new study showing that Democrats now represent more than 75% of America’s wealthiest districts — the very same crowd that rails against “income inequality.” From Nancy Pelosi to Bernie Sanders, millionaire politicians and billionaire donors have reshaped the Democratic Party into an elite club more comfortable in boardrooms than break rooms. 16:30 The American Mamas tackle a listener's question: could Gavin Newsom actually become the Democrats' 2028 nominee? Teri Netterville doesn't hold back, calling out Newsom's chameleon-like persona — switching accents, stories, and attitudes depending on the audience. From his "hustling" childhood tale to his infamous French Laundry dinner, we're taking a closer look at Newsom's disingenuous charm campaign. If you'd like to ask our American Mamas a question, go to our website, AmericanGroundRadio.com/mamas and click on the Ask the Mamas button. 23:00 President Trump and First Lady Melania welcomed families to the White House for trick-or-treating. Kids showed up in all-American costumes from tanks and Spiderman to princesses and costumes that harken back to Trump's day of work at McDonald's. 25:00 We Dig Deep into the shocking details of Operation Arctic Frost, a secret 2022 FBI surveillance program that allegedly targeted Republican lawmakers, conservative organizations, and media outlets. We break down how the operation—approved under the Biden administration—used expansive digital tracking and data mapping to monitor phone records, online activity, and even purchases of GOP senators, Turning Point USA, and Fox News journalists. With no crimes uncovered and no probable cause established, the discussion turns to what this means for civil liberties, political bias within federal agencies, and the future of free speech in America. 32:00 Get Prodovite from Victory Nutrition International for 20% off. Go to vni.life/agr and use the promo code AGR20. 33:30 Kim Kardashian has entered the moon landing debate, claiming Apollo 11 “didn’t happen,” and that Buzz Aldrin basically admitted it. 36:00 Plus, it's Fake News Friday! We're putting you to the test with our weekly game of headlines—are they real news, fake news, or really fake news? From Trump freeing Canada and Bill de Blasio’s math problem, to the Word of the Year, Daylight Savings time and even bets on which NBA player will be busted for gambling next, can you spot the fake news? Play along, keep score, and share your results with us on Facebook page: facebook.com/AmericanGroundRadio. 40:30 Joy Reid and the left hate Donald Trump so much that aren't happy with just beating him in the polls. They want to destroy him entirely. And we just have to say, "Whoa!" Follow us: americangroundradio.com Facebook: facebook.com / AmericanGroundRadio Instagram: instagram.com/americangroundradio See omnystudio.com/listener for privacy information.

Oh we're going back, way back to where it all began - if we're going to talk restaurant cookbooks, how can we not include the French Laundry? Enjoy the youth in our voices, if not the chaotic Michelin-star level failures... Hosted on Acast. See acast.com/privacy for more information.

I can tell you it was like sitting with a long, lost neighbor when sitting with Kelly E. Carter.  And in fact, we were neighbors of sorts back in the day. It wasn't until I was searching for images to create the icons for this podcast did I realize I was in the presence of true maverick royalty.  Besides being a New York Times best selling author, she has reported from the greatest sporting events of the world: the NBA FInals, Super Bowls, Grand Slams, Stanley Cup Finals and much more. And more intriguing, she was the woman reporter in the locker room! I was so intrigued and we could have spoken for hours because she is the Founder of the wine tourism group, Napa Valley Noir. sitting down with Kelly E. Carter in the studio for this episode of Wine Talks was like taking a stroll down memory lane while simultaneously hitching a ride on a train heading straight for the future of wine tourism. There's something about Kelly—her energy, her wit, and just her knack for storytelling—that gets you thinking about the wine industry in ways that feel both nostalgic and freshly invigorating. We kicked things off with some good old home turf banter—Kelly's Windsor Hills childhood (Ray Charles and Ike & Tina Turner for neighbors, no less) and my own roots in Inglewood. Instantly, there was this shared sense that, before wine stole our hearts, Southern California had given us some pretty unique perspectives on culture and community. And as Kelly pointed out, “you'll never know everything” about winemaking, which is honestly the very reason some of us keep swirling, sipping, and studying. I know I do. What genuinely impressed me was Kelly's trajectory. She was the first female to cover the Lakers—how many people do you meet who set out in fourth grade to be a sports journalist and actually make it happen? She wasn't just content to report on sports. She made her mark, switched lanes into entertainment, and then into luxury travel writing, which eventually led her to Florence and Positano. It's the kind of layered journey you don't hear about every day. You talk to some folks, they've been in wine their whole lives. With Kelly, it's travel, sports, culture—all converging in the glass. We got into the nitty-gritty of wine and travel writing and how AI could never replace the boots-on-the-ground experience. I had to laugh—when Kelly plugged Napa into chatbots, she got recommendations for wineries that are closed for renovations. "You have to know the latest," she said, reminding me that the best wine stories are always written with real shoe leather, not just code. Her insights into Napa Valley tourism were equally compelling. As the founder of Napa Valley Noir, Kelly's passion lies in creating experiences rich in narrative, not just pouring cabs for folks who made it big in tech and want a taste of the valley lifestyle. She's all about partnerships with wineries that have soul, stories, and a genuine connection to their craft—whether it's a historic vineyard run by women or an impromptu meeting with Thomas Keller that leaves guests starstruck. Frankly, I couldn't agree more. The stories make the bottle—and the memories. That's what keeps this business alive, even as the market shifts. Kelly also talked about the recent surge in African American visitors to Napa, thanks in part to celebrity influence (LeBron, Kobe, you name it), and her drive to ensure these visitors experience the full magic Napa has to offer, not just what's on the surface. She's honest—her intake forms ask straight-up about comfort level on bottle prices. She knows how to match guests with the right wineries, sometimes calling in a favor for an extra pour or a charcuterie board, because that's how relationships form and deepen in this business. There's a lesson in Kelly's methods: whether it's a group of corporate execs, first-timers, or veteran collectors, she makes sure the experience is tailored and memorable. Maybe it's the aftermath of her own battles—her candor about beating a rare cancer got me thinking about perspective, gratitude, and the importance of living fully, whether it's raising a glass or hiking through a vineyard. Talking with Kelly reminded me why I started this podcast in the first place. It's the human stories behind the wines, the journeys of the people who bring them to life—and the shared desire to know just a little bit more, one sip, one story at a time. Cheers to Kelly and to all of us still curious.   YouTube: https://youtu.be/AXGYAhnctSE   Napa Valley Noir  https://napavalleynoir.com Alpha Omega Winery https://www.aowinery.com Brown Estate Vineyards  https://www.brownestate.com French Laundry  https://www.thomaskeller.com/tfl Bouchon Bistro https://www.thomaskeller.com/bouchon Ad Hoc https://www.thomaskeller.com/adhoc Visit Napa Valley (tourism board) https://www.visitnapavalley.com AAAV - Association of African American Vintners https://www.aaavintners.org 1010 Wine Bar https://www.1010wineandsmallplates.com Vera Wang  https://www.verawang.com Tod's  https://www.tods.com Mohawk Industries  https://www.mohawkind.com #WineTalksPodcast #KellyECarter #PaulKalemkiarian #NapaValleyNoir #NapaValleyTourism #AfricanAmericanWineCulture #WineIndustryStories #WinemakingEducation #WineTastings #TravelWriting #ItalyToNapa #LuxuryTravel #AAAV #WellnessInNapa #WinePricing #BordeauxBlends #WineExperiences #WineBusinessChallenges #CelebrityWineCulture #PersonalMemoir #HeadAndNeckCancer

Prost! Fall is in the air, Oktoberfest is right around the corner, and certified Friend of the Pod® Stephen Kounas (President of Glashütte Original, North America) is back to drop even more knowledge – this time, he's schooling us on the sleepy Saxony town of Glashütte, as well as the brand's new dial manufactory which is now up and running. Catch yourself up from Stephen's last appearance on episode 39, and we'll see you out there. As always, you can reach the boys for questions and comments at podcast@topperjewelers.com. Thanks for your support, and thanks for listening! ⁠⁠Topper's Fall Event Calendar⁠⁠Follow the boys on Instagram: • Rob: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@robcaplan_topper⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠• Russ: ⁠⁠⁠⁠⁠⁠⁠⁠@russcaplan⁠⁠⁠⁠⁠⁠⁠⁠• Zach: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@zachxryj⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠• Stephen: ⁠⁠@stephen_kounas⁠Mentions, wrist checks, and other notes from this week's episode: ⁠⁠⁠⁠⁠- Russ: neo-vintage ⁠⁠Glashütte Original Senator Navigator Panorama Date⁠- Rob: neo-vintage Glashütte Original Diver- Zach: ⁠Chopard LUC GMT One Black⁠- Stephen: ⁠Glashütte Original Seventies 'X' Chronograph⁠- ⁠Glashütte Original PanoMaticLunar Aventurine 180th Anniversary Edition⁠- Glashütte Original PanoMatic Calendar Skeleton- a ship's ⁠physical marine chronometer clock⁠, which inspired the modern Glashütte Original Senator collection- ⁠a visit to Glashütte Original's new dial manufactory⁠ (Troy Barmore, Hodinkee)Oh, and by the way: • Russ: ⁠Endurance (2024) National Geographic Documentary⁠• Rob: ⁠⁠⁠Watch ⁠One Battle After Another⁠ (2025)• Zach: ⁠⁠"The French Laundry of Sausages" at Gestalt Haus, Fairfax CA⁠⁠• Stephen: Loafers of Spanish leather (⁠Meermin⁠ or ⁠TLB Mallorca⁠) 

Dave's sauce may have broken, but his spirit hasn't! Back in the kitchen, Dave gives a preview and introduction of the next Dave Chang Show guest (1:03), takes an Ask Dave (9:31), and answers a MOIF (13:02), all before successfully making (and redeeming) his béarnaise sauce (19:11). Learn more about Birdie G's: https://www.birdiegsla.com/ Learn more about Rustic Canyon: https://rusticcanyonrestaurant.com/  Check out our previous episode with Jeremy Fox: https://open.spotify.com/episode/7q5OmeGiUgxC05at8OmhQg Learn more about Manresa: https://www.ritualatmanresa.com/ Learn more about French Laundry: https://thomaskeller.com/tfl/ Learn more about Rich Table: https://www.richtablesf.com/ Check out our episode with Aisha Ibrahim: https://open.spotify.com/episode/3JGaK7bTMQIS39wZBYPpmj Check out Peter Serpico: https://www.instagram.com/serpicopter/?hl=en Learn more about Halfway to Hana: https://roadtohana.com/halfway-to-hana-stand.php  Learn more about Carême: https://www.britannica.com/biography/Marie-Antoine-Careme Learn more about Escoffier: https://www.britannica.com/biography/Auguste-Escoffier Learn more about Craft: https://www.craftrestaurant.com/ Learn more about SOS Chefs: https://sos-chefs.com/ Learn more about Jean-Georges: https://www.jean-georgesrestaurant.com/jean-georges/ Learn more about Daniel: https://www.danielnyc.com/  Learn more about Per Se: https://thomaskeller.com/perseny/ Learn more about Fable: https://us.fable.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Look for the black carton in the egg aisle. davechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Look for the black carton in the egg aisle. Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Winner, winner fried perch dinner in Europe for ShallowCal! The return of Playing the Tips for FedEx Cup Fall has the fellas all fired, and Napa has been good to the show over the year. SportsGuyTy reminisces on hitting 1-2-3 here in 2021, and ShallowCal preps for his own trip to wine country in a few weeks - including reservations at Birdsong and The French Laundry. Lots of longshots on the card trying to swerve the Ryder Cup 11! As always, tips, picks and best bets for the Procore Championship 

Newsom treats capitalists like vampires treat garlic. He wants their money, but he hates their existence. And when Lemonis pulled the plug, Newsom lost it. You'd think Marcus Lemonis had stolen his French Laundry reservation. “How dare you leave me!” Like California is Hotel California — you can check out any time you like, but you can never leave.California's economy is Hollywood with a calculator. Spend first, make excuses later, then demand a bailout. Look at Colbert — a weak product, bloated ego, endless funding. That's California in a nutshell. And it's no accident. They don't care about profitability. They care about applause.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

DAVID BREEDEN THE CHEF OF CHEFS: From Appalachian Skate Punk to The French Laundry Chef!Join host André Natera on Chef's PSA as he sits down with the legendary Chef David Breeden. With an illustrious career spanning nearly two decades between Per Se and 13 years as the French Laundry's Chef de Cuisine, Chef David shares his incredible, unfiltered journey.From his Appalachian roots and agricultural upbringing to pivotal mentorship experiences, the evolution of his culinary philosophy, and the impactful stories that shaped his career, Chef David offers a profound reflection on his life in the culinary world. Learn about his transition from skateboarding dreams to becoming a renowned chef, the challenges he faced, and the priceless lessons he learned along the way from mentors. This episode is a must-watch for anyone passionate about cuisine and inspired by the stories of culinary legends.David Breeden Instagram:Join the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: ⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠Visit Chef's PSA for Books, Free eBooks, and More: ⁠⁠⁠https://chefspsa.com/⁠⁠⁠Shop Chef's PSA Merch to support the podcast: ⁠⁠⁠https://chefspsa.com/

Dave recounts a fly-fishing trip to Mexico, where he encountered the fish that now haunts his dreams. He reflects on how the experience is less about catching fish and more about testing fate, and what it means to release not just the fish, but your own power. He wraps up with an Ask Dave segment about a dinner reservation quandary. Check out RA Beattie's films: https://www.youtube.com/@offthegridstudios Check out West Bank Anglers: https://westbankanglers.com/ Learn more about Blacksmith Lodge: https://www.blacksmithlodge.com/ Learn more about 3 Bird Clothing: https://3bird.com/ Learn more about Alinea: https://www.alinearestaurant.com/ Learn more about Aviary: https://www.theaviary.com/ Learn more about El Bulli: https://elbullifoundation.com/elbulli1846/en/ Learn more about The French Laundry: https://thomaskeller.com/tfl/ Learn more about Tock: https://www.exploretock.com/ Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Free Grubhub+. It's on Prime. *Additional terms apply* Host: Dave Chang Guests: RA Beattie and Mike Dawes Majordomo Media Producer: David Meyer and Kelsey Rearden  Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Gavin Newsom just declared California will soon release a just “COVID Response Review” of California’s handling of the pandemic — and he’s arrogantly boasting that it will include “the good and the bad.” The good? What good? This is the same governor who locked down churches, shut down schools, crushed small businesses, and kept Californians masked and afraid while he wined and dined at the French Laundry. This episode of "Stinchfield" exposes the shameless attempt to rewrite history and spin tyranny into virtue. We dig into the real legacy of Newsom’s COVID response: destruction, hypocrisy, and government overreach. The Wellness Company prides itself on pushing back against censorship and tyranny. It's why it has developed a series of prescription drug medical emergency kits including a parasite cleanse that prescribed directly to you and delivered to your door to use incase of an emergency. BACK IN STOCK after 3x Sell-Outs! The Gold Standard in quality: the only product of its kind compounded by a 50-state licensed US pharmacy. Use promo code: GRANT to save 10% at: (Click Link Below) https://www.twc.health/products/ivermectin-mebendazole?ref=GRANT See omnystudio.com/listener for privacy information.

On today's episode, Dave and Chris start with a blind ranking of stadium food ... and Dave has some hot takes. They then interview New York Yankee, Cy Young winner, and food lover Gerrit Cole, who impresses them with his food knowledge and gives them insights into food and wine habits in his life and in Major League Baseball. Dave and Chris finish with an extensive Ask Dave answer on the history of plating and how to plate a dish. Follow Gerrit Cole on Instagram: https://www.instagram.com/gerritcole45/?hl=en Check out Gerrit and Amy Cole's Foundation: https://www.gerritandamycolefoundation.org/ Learn more about the Yankees: https://www.mlb.com/yankees Learn more about Fat Sal's: https://www.fatsalsdeli.com/ Learn more about Gushi: https://gushi.restaurants-world.com/ Learn more about Fuku: https://eatfuku.com/ Learn more about Primanti Bros: https://primantibros.com/ Watch Dave ranking the top 5 NFL cities for sandwiches on Good Morning Football: https://x.com/gmfb/status/1932059098872512543 Watch Pat McAfee get angry at Dave for leaving Pittsburgh off of his top sandwich city list: https://youtu.be/1_cpC5Og160?t=1519 Learn more about Philippe's: https://philippes.com/ Learn more about Langer's: https://fooddiscoveryapp.com/los-angeles/langers-delicatessen-restaurant Learn more about Rao's: https://raoslosangeles.com/ Check out the Primanti Bros-inspired sandwich on Episode 8 "Meat Extravaganza" of Dinner Time Live: https://www.netflix.com/title/81748864#episodes Learn more about Saison (where Chris ate with pitcher Zack Greinke): https://www.saisonsf.com/ Learn more about Le Bernadin: https://www.le-bernardin.com/ Learn more about Carbone https://carbonenewyork.com/ Check out Dave's interview with Stephen Malkmus about fantasy sports: https://www.interviewmagazine.com/music/certified-dads-stephen-malkmus-and-david-chang-on-the-intimate-details-of-fantasy-sports-and-groove-denied Check out Rotoworld: https://www.nbcsports.com/fantasy Check out our episode with Attica chef Ben Shewry : https://open.spotify.com/episode/2mZimgujnhvt597izupDUW?si=YAhwT-6HRLiD2msiZ1AU9g Learn more about Arzak: https://www.arzak.es/ Learn more about French Laundry: https://thomaskeller.com/tfl/ Learn more about Flower Drum: https://flowerdrum.melbourne/ Learn more about the gargouillou: https://michel-bras-cote-japon.com/pages/bras-cuisine?srsltid=AfmBOoowQEGhvlqpSzeSTeIKgQ3FRtW8MBQXyqmMAuz_o_xzHVCQYId2 Learn more about Gotham Bar & Grill: https://www.gothambarandgrill.com/ Learn more about Maxim's: https://magazine.luxus-plus.com/en/the-story-of-the-most-parisian-of-restaurants-maxims/ Learn more about El Bulli: https://elbullifoundation.com/elbulli1846/en/ Learn more about Rakel: https://ny.eater.com/2013/7/2/6412367/the-story-of-rakel-thomas-kellers-1980s-restaurant Learn more about St. John: https://stjohnrestaurant.com/ Send in your Ask Dave questions to https://forms.gle/wdPsZBXXx48Zq4vu8 or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Hosts: Dave Chang, Chris Ying Guest: Gerrit Cole Majordomo Media Producers: Kelsey Rearden and David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

In today's episode, we chat with André Hueston Mack, acclaimed sommelier, designer, and founder of Maison Noir Wines, whose journey into the wine world started far from the vineyard in a corporate office at Citicorp.André shares how a bold leap of faith led him from finance to fine dining, where he trained as a sommelier in San Antonio and eventually led award-winning wine programs at The French Laundry and Per Se. He discusses the importance of storytelling in wine service, his mission to make wine more approachable through design and media, and how his diverse experiences continue to shape his unique voice in the industry.Join us as André reflects on following passion over convention and the creative path that made him one of the most respected figures in modern wine culture.

Chefs tend to have a love-hate relationship with restaurant critics, who have the power to make or break them. Critics try to enter restaurants undetected, while chefs try to spot them, then ensure a flawless experience and a good review. This week, we have a story about one critic's very unusual encounter with a famous chef, and the bombshell article that followed. MacKenzie Chung Fegan was a relatively new critic at the San Francisco Chronicle when she visited The French Laundry, a restaurant of worldwide acclaim helmed by the celebrity chef Thomas Keller. When Keller asked to speak with her, MacKenzie assumed she knew why. But she was in for a big surprise. Read MacKenzie's story in the San Francisco Chronicle here. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Thomas Keller has built a collection of restaurants that have set new standards in the hospitality profession. As the first American-born chef to receive multiple three-star ratings from the Michelin Guide for The French Laundry and Per Se and one star for The Surf Club Restaurant, he is the most recognized American chef by Michelin. In 2011, he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. He is the author of six cookbooks, including The French Laundry Cookbook, which recently celebrated its 25th anniversary.Alice Waters is the visionary chef and owner of Chez Panisse in Berkeley, California. She is the author of four cookbooks, including Chez Panisse Vegetables and Fanny at Chez Panisse. In 1994 she founded the Edible schoolyard at Berkeley's Martin Luther King Jr. Middle School, a model curriculum that integrates organic gardening into academic classes and into the life of the school.On May 29, 2025,  Thomas Keller and Alice Waters came to the Sydney Goldstein Theater in San Francisco for an onstage conversation with Phil Rosenthal, the creator of the PBS documentary series “I'll Have What Phil's Having” and Netflix's “Somebody Feed Phil.” 

Today I guess we're talking only about Thomas Keller yelling at a restaurant critic? Who wasn't even at the French Laundry to write a review? What the heck is going on?As always, find us here:https://www.speakpipe.com/InTheWeedsWithBenRandallhttps://www.facebook.com/groups/774902433251568https://www.instagram.com/chefbenrandall/ https://podcasts.apple.com/us/podcast/in-the-weeds-with-ben-randall/id869521547intheweedswbr.comhttps://www.redbubble.com/people/enzwell/shopintheweedswbr@gmail.com

About the Show:"Food and giving people food is my love language." – Chef Tyler RogersOn this episode of I Am Northwest Arkansas®, host Randy Wilburn sits down with Chef Tyler Rogers at the beautiful Stonebreaker Restaurant on Markham Hill in Fayetteville. Chef Rogers is an Arkansas native whose culinary journey has taken him from humble beginnings in Magnolia to the legendary French Laundry in Napa, California, before returning home to celebrate Arkansas's rich agricultural bounty.Chef Tyler talks about finding inspiration in Thomas Keller's French Laundry Cookbook, learning the value of farm-to-table at Brave New Restaurant in Little Rock, and the impact of working in Michelin-starred kitchens. Now as Executive Chef at Stonebreaker, he's all about making guests feel at home and connecting local farmers with the community through creative, comforting dishes.You'll also hear Chef Tyler's advice for young chefs, his dreams of opening his own diner or a wood-fired bakery, and his passion for serving inclusive menus—including vegan and gluten-free options. If you love great food, local farms, and uplifting stories, this episode is for you!Key Takeaways:Inspiration at Home: Chef Tyler's Arkansas roots and early kitchen experiences shaped his love for hospitality and detail.Culinary Journey: From dropping out of college to pursuing some of the top kitchens in the world, Chef Rogers shows how non-traditional paths can lead to big dreams.Farm-to-Table Focus: He's passionate about forming “a conduit between farmers and consumers,” using as many local products as possible at Stonebreaker.Intentional Hospitality: Hospitality is at the heart of Chef Tyler's approach—“servant leadership” and a guest-first mentality ensure everyone feels welcome.Continuous Growth: Tyler shares how stepping out of your comfort zone—whether in the kitchen or life—leads to true growth.Advice for Aspiring Chefs: Work hard. Seek mentors. Stage (apprentice) in great kitchens. Read, and never stop learning.All this and more on this episode of the I Am Northwest Arkansas® podcast.Important Links and Mentions on the Show*Stonebreaker Hotel and Restaurant Fayetteville | stonebreakerhotel.comThe French Laundry (Napa)Brave New Restaurant (Little Rock)Vieux Carre in the Afterthought (Little Rock)Bansley Berkshire Farm (Harrison, AR)Hannah Family Farms (Bentonville)Onyx Coffee LabBooks Mentioned: Unreasonable Hospitality by Will Guidara, Resetting the Table, On Food and Cooking by Harold McGeeFindItNWA.com NWA's Hyperlocal Business DirectoryTune in to

Jason Oakley is a renowned Chef who has spent his career working in multiple Michelin star restaurants and 5 star hotels around the world, including the Mandarin Oriental, St Regis, Peninsula, Wynn Las Vegas, the French Laundry and 3 on the Bund just to name a few.  Having spent a career serving upscale fine dining patrons, he now pursues his real passion with Sub Standard, a humble neighborhood sandwich store making some of Shanghai's most popular sandwiches, keeping it casual, accessible and unpretentious.  Sub Standard frequently tops the charts for most repeat customers on China's biggest food delivery apps.  Today we talk about why Shanghai never had a good sandwich culture, the ups and downs of western cuisine in China, and the cliche of “popular” western dishes here.  We also talk about corruption with the Michelin guide ratings, why authentic Italian pizza is bad and fighting mosquitoes at night. _____________________ If you enjoy this show don't forget to leave a rating! Follow Us On Instagram: https://www.instagram.com/thehonestdrink_/ RedNote: THD The Honest Drink WeChat: THD_Official Find us on: Spotify, Apple, YouTube, 小红书, Ximalaya, 小宇宙, 网易云音乐, Bilibili or anywhere else you get your podcasts.

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

HBO's “The Rehearsal” probes the causes of plane crashes at a time when flyers have increasing concerns about air safety.  Native artist Jeffrey Gibson represented the US at last year's Venice Biennale. That same show is now on view at The Broad.  A restaurant critic from the San Francisco Chronicle opens up on getting tossed from The French Laundry by celebrity chef Thomas Keller.

HBO’s “The Rehearsal” probes the causes of plane crashes at a time when flyers have increasing concerns about air safety.  Native artist Jeffrey Gibson represented the US at last year’s Venice Biennale. That same show is now on view at The Broad.  A restaurant critic from the San Francisco Chronicle opens up on getting tossed from The French Laundry by celebrity chef Thomas Keller.

Enjoy this replay of EP 373 with Joshua Schwartz and Travel Creel. Today on episode 373 of the outdoor biz podcast I'm talking with Travel Creel founder and chef Joshua Schwartz. Joshua and his team love to fish! Their goal is to combine world-class fishing destinations with comfortable accommodations and outstanding dining experiences. Facebook Twitter Instagram The Outdoor Biz Podcast Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE. I'd love to hear your feedback about the show! You can contact me here: email: rick@theoutdoorbizpodcast.com   Show Notes How'd you get into cooking? So, my grandfather owned a French bistro, so I kind of grew up in a restaurant as a kid, and he passed away when I was pretty young, and didn't really know how to deal with his passing. Didn't really understand grief and everyone was really upset. My family, my mom, my dad, my sister were all upset and I didn't really know what to do cuz I wasn't feeling upset, but I didn't know how to deal with it. And my mom's like, you, everyone deals with grief differently, so you just need to choose what you wanna do and how you wanna deal with it. And I said, well, I'm just gonna be a chef like grandpa was. Oh, cool. And that was really kind of like, I set my sights on it and I never looked back. So tell us about your cooking career. You cooked at the French Laundry, Bouchon, and Per Se Yeah, so I started cooking at 14 professionally and worked my way through some of local restaurants and met a chef when I was in high school, who was an instructor at the New England Culinary Institute, and he worked for Thomas Keller at his original restaurant in New York called Rakel. He helped me get set up going to the New England Culinary Institute. Which, which is where I went to school in Vermont. And my first externship, from the way that school worked was you did six months at school, six months as an externship working in a professional kitchen. And then back to school for six months and then back out in the field for six more months. And then you graduated. So my first externship was in New York working for David Bouley at the original Bouley on Duane and Houston. And that was my introduction to fine dining. When did you have time to pick up fly fishing? When I was working at the French Laundry we started the project of Buchon and me and another chef friend Jeff Cerciello, we were going to be the sous chefs at Buchon. So we, we were helping with that project and everything was going really well, but it was kind of slow-moving, you know, building a restaurant out and starting it from the ground. , it was slow-moving. So we had, we had a lot of free time. I mean, not a lot, but more than normal. And he asked me if I wanted to go up and fish go fish with him up on Hat Creek. Which is, you know, a beautiful Spring Creek in Northern California. I had grown up fishing as a kid. My grandmother used to take me flounder fishing off the dock on Long Island as a kid. And, and then we moved to Pennsylvania when I was a little bit older and we had ponds in every corner. And I used to use my spin rod and catch bass left and right. And that was kind of like a normal summer routine for me. So I loved fishing. But I'd never fly fished before. And I caught my first fish on a dry fly and that was it. I mean, on the way home, I overdrew my bank account and bought a fly rod a fly. waiters and boots at the fly shop in Redding. I remember it specifically cause I overdrew my account. Right, right, right. But I was dead set on like, I'm gonna keep doing this. It's, yeah. So it's, it's a great sport to participate in. Yeah. And then that summer, like we took another, like, we, we all mountain bike and we took. A mountain biking trip up to Tahoe. And I remember one day we were, we were gonna do the Crest Trail and I was like, I'm gonna take the day off from biking and I'm gonna go fishing. And I went out to the East Carson and, and, and set myself up with a bob or rig for the first time and caught my first Subsurface on a fly rod, on a flash, a flashback, pheasant tail. And then I was just like, now I'm in it. So it was very cool. It was pretty awesome. And that was, that was the beginning. Then a couple of years later, what happened is I went to New York at that point and went to Per Se, and all my fly fishing gear went into a bin. So what was the inspiration for Travel Creel? How did those two things mesh into what you're doing today? So, a friend of mine has an outfitting company AC Fly Fishing out of Redding. And Anthony had approached me about helping him with a travel trip going to Louisiana for Redfish, and he said, you want to come along and you can go fishing and you'd cook for everybody? And I'm like yeah, dude. Like I get to basically go do this saltwater trip for free, right? Get to do some fishing and you know, all I gotta do is cook, like I can handle that. So it was a great introduction to travel and hospitality with travel. And I did it for a few years with him. We would do it every year. We'd set it all up and so he would just do like one, one international trip a year. It was one trip that I did with him. The whole thing is with saltwater fly fishing, there's no guarantee with fishing. And when you're in the business of creating experiences for people, you gotta work on your controllables. And the controllables are hospitality and you know, a good bed to sleep in, nice meals. All those things are controllable when the fishing's not right. And that was like the premise behind it. That's what we talked about a lot. And why it worked and it made sense to me and I was able to kind of excel in that world of knowing how to talk to fisherman because I was one of 'em. Right? On top of being able to create a great meal for them. And it just made a really good vibe in, in the lodge, you know? It's great. Yeah. And now Travel Creel came to life. Tell everybody what Travel Creel is. What do you do? So basically right around when Covid started, we had a trip to Louisiana planned. And what happened is we had the guides lined up, the lodges lined up, and then the clients bailed out because of Covid. And we kind of hit the panic button a little bit, what are we gonna do? And I was like, well, let me reach out to all my clients. I had started working at Del Gado and I had a kid and I got married I transitioned into guiding because it was a way for me to go fishing still Right. And make money. And my wife would be like, yeah, yeah, you can go 'cause you're making money. So I bought a drift boat. I learned how to row a drift boat and I started, on my weekends going up to Redding and guiding the Sac for trout and ended up getting a permit on the Trinity River and guiding the Trinity. Then that led to me guiding for coastal steelhead as well. The whole premise behind my guiding business was, I can't guarantee you're gonna catch a bunch of fish when we go steelhead fishing. But I guarantee you're gonna have a great lunch. So I had all these clients, right? So I told Anthony, listen, let me reach out to some of my guys and see if I can put together this group and we can still go. Literally in like 24 hours got the trip filled up. And that's when it kind of clicked in my head, like, maybe this is something I should be doing. Right. Maybe you know, I could change my role from being just the guy that goes along and fishes and cooks to the guy who puts the trips together. And really step up the hospitality. Take that killer lunch and turn it into a killer experience. And that's where Travel Creel was born. I wanna create a business where I can create these experiences, not just in Louisiana, but all over the country, and possibly all over the world. We should let everybody know as we're talking that Josh was out for a walk with his daughter and dog, so that's why you're activity in the background. So what are some of the most, let's start with most exotic places that you've taken a group to and kind of had to cook, camp, cook kind of thing? You know, I haven't really done much camp cooking. As far as these trips go, I try to make 'em a little bit more upscale. Where I try to find like a nice place for everyone to congregate. Most recently I think probably the out there place has been San Carlos in Baja for fishing, for Rooster Fish and Marlin. You know, it's kind of like the wild west of Baja. It's like old school, Baja. And as far as like logistics go for me and putting a trip together, it's probably been the most challenging, but most rewarding at the same time. So how do you, is it still word of mouth or how do you market the business? I started with just the clients that I have. And it's, you know, I'm only as good as the last trip I did and every, every little trip I do the word travels and, and you know, I have a client then tell four or five of his buddies and say, you gotta come with me on this next trip. and then those guys tell their friends and it's, it's a lot of word of mouth. And the other, the other part is I have a really great network of friends that are in the fly fishing industry that are all very supportive of what I'm doing. A lot of independent guides. I mean, you and I are talking today because of Dave Neal, Dave Neal. Shout out to Dave great guide. Yeah. He's a great friend and independent guide and supports what I do and, and has eaten my food and loves it. And someone like that I can reach out to him with a trip and be like, Hey, listen, I got two spots left to fill on this trip. and if you fill those spots, then I'll throw you a bone. And that kind of, that kind of stuff is really helpful too. And it's, it's come into play quite a few times, so that's perfect. Do you work all, do you also work with any fly shop? I have been working with George Revelle at Lost Coast Outfitters in San Francisco. So he basically puts together all the lists of gear and everything. I send it out to clients and then they get to contact George directly or the shop perfect, and get all those items they need for a trip. And in turn it's a very simple partnership where he helps me put those lists together. I promote him and he helps me fill seats. Do you get to do any other outdoor activities? No, probably not. You know, my kids have been wanting to go snowboarding this year and we're probably gonna get up there and do that. You know, a lot of everything we do is right here. We live in Sonoma County and we have, we have a big boat that we take out on the lake, or we take out in the bay. The kids like to go be pulled around in a tube or go water skiing. We try to get out on the boat as much as we can when there's nice weather. And we love bike rides. We do a little hiking here and there. Do you have any suggestions or advice for folks wanting to get into the fly fishing biz or outdoor biz? I think just get out there and experience it and get on the water and you don't know until you go, you gotta get out there and, and experience it and meet people and network. If you're looking to be a guide, get on that water. Learn from the guys that know the water the best. Obviously learn how to row a boat if you're gonna be running a drift boat. Exactly. Do you have any daily routines to keep your sanity? I'd say as far as daily routines mine is getting in my truck and turning it on some music and driving 45 minutes over the hill. A beautiful drive over through vineyards and the rolling hills here. In that 45-minute ride to and from work, I accomplish more in my head than I do accomplish when I'm at home or at work. It gives me a chance to clear my head. It gives me a chance to think about ideas. A lot of people ask me like, when do you have time to come up with ideas for some of your new dishes and stuff? I'm like, most of those ideas come to me while I'm driving to or from work. Do you read a lot? Do you have any favorite books? Books to give as? My mom was an English teacher and when you presented that question in email, I was like, I can't wait to get to it. I was kind of pushed to read as a kid. I'd say the most recent book that I read is Lords of the Fly. And you know, to me that that book sucked me right into that story. And I actually got to go to Homosassa last year and meet some of the players in that book. Since you're a cook, is there a favorite piece of gear that all of us that cook outside should have in our camp kitchen? Yeah. I think everyone should have, a Japanese Mandolin. They're not expensive. They're like 30 bucks. You can get 'em on Amazon. Watch your fingers cuz they're sharp. But like, it just is a game changer, especially when you're not in the home kitchen. If you're doing some outdoor cooking, then you can slice a slice, a cucumber or carrot, whatever, like within seconds. Okay. And it just adds to being able to work quicker and more efficiently when, you know, chopping onions or shallots or things like that. As we wrap up, is there anything else you'd like to say to our listeners? I'm just really stoked to be here talking to you about what I'm doing and if anyone's interested in doing a fun adventure and has a passion for fishing and fine food and great company to look us up and check out what we're doing. The website is Travel Creel Hospitality

This week I'm talking with Josh Schwartz of Travel Creel. We talk about his childhood on Long Island and his grandmother introducing him to fishing, grief and his decision to enter the culinary world, working for David Bouley and NYC biking, his time at the French Laundry, his first fly fishing experience, his time in Italy, regaining free time and his rentry to fishing, his experience guiding, Baja and enchiladas, Chilean dorado, and forming Travel Creel and it's focus on a full experience. 

The legendary chef and restaurateur Thomas Keller -- recently celebrated on "Chef's Table: Legends" on Netflix --  comes to his longtime friend Phil's house for a very special and delicious "Naked Lunch" featuring our most elegant meal yet from Farm Shop. Visit here to learn more about Farm Shop: https://farmshopca.com. Chef Keller discusses his remarkable career from his first jobs in the kitchen to his groundbreaking success with The French Laundry: https://thomaskeller.com/tfl. Join us for tasty stories about working on the film "Spanglish" with Phil, consulting on "Ratatouille" and his place in "The Bear" universe. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com. 

Today on Flavors Unknown, we head to Honolulu to meet the culinary duo behind one of Hawaii's most celebrated dining destinations: Chef Wade Ueoka and Pastry Chef Michelle Karr-Ueoka of MW Restaurant. Their menu is a vibrant tapestry of Hawaii's multicultural influences, showcasing local farmers, sustainable practices, and authentic island flavors.In this episode, Wade and Michelle share the stories behind their journey—from humble beginnings to culinary excellence—and dive into how Hawaii's regional cuisine pioneers shaped their vision. We explore the challenges of sourcing ingredients on an island, their partnership with Hawaiian Airlines, and how they keep innovation alive while staying rooted in tradition.Whether you're passionate about local sourcing, the future of regional cuisine, or the behind-the-scenes realities of running a restaurant in paradise, this conversation offers a deep, flavorful insight into life and food in Hawaii. What you'll learn from Chefs Wade and Michelle Ueoka Building a Culinary Partnership: How Wade and Michelle balance marriage and kitchen life (3:17)Switching Gears: Michelle's journey from savory to pastry arts (5:57)Food Memories: Wade shares the dishes that shaped his childhood (7:56)Finding Their Calling: When they each realized cooking was more than a hobby (10:03)Cultural Roots: Michelle's multicultural upbringing and its influence on her cuisine (11:06)A Culinary Career Begins: Michelle's entry into professional kitchens (12:38)Culinary School Insights: Lessons learned along the way (15:16)Breaking into the French Laundry: How Michelle landed one of the world's most prestigious stages (16:11)The Legacy of Hawaiian Regional Cuisine: Reflecting on the pioneers (18:44)Mentorship Under Alan Wong: Lessons from a legend (19:54)Blending Cultures on the Plate: Wong's influence on their food philosophy (21:04)Thanksgiving, Hawaiian-Style: A look into island holiday traditions (21:45)Comparing Culinary Worlds: Alan Wong's kitchens vs. The French Laundry (23:06)Inside MW Restaurant: A taste of their signature approach (24:10)Sustainability on the Islands: The challenges and rewards of local sourcing (24:43)Signature Dishes: Spotlighting MW Restaurant's standout savory plates (28:03)Dessert Innovation: Michelle's creations rooted in island flavors (32:03)Cuisine in Evolution: How Hawaii's food scene is changing (35:33)The Battle to Keep Talent: Challenges of retaining young chefs (37:07)Taking to the Skies: Creating in-flight meals for Hawaiian Airlines (39:35)A Culinary Tour of Honolulu: Favorite local spots to eat (42:19)Guilty Pleasures: Wade and Michelle's favorite indulgences (44:16)Alternate Lives: What they'd be doing if they weren't chefs (44:48)Advice for Aspiring Cooks: Wisdom from two industry veterans (46:18)What It Takes to Open a Restaurant: Candid thoughts on entrepreneurship (47:37) I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with the chefs from Hawaii Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii.Conversation with Chef Roy YamaguchiInterview with chef Chef Chris KajiokaInterview with chef Sheldon SimeonConversation with Chef Vikram GargConversation with Chef Mourad Lahlou Links to most downloaded episodes (click on any picture to listen to the epis...

On this episode of the California Now Podcast, host Soterios Johnson welcomes actor and comedian Josh Meyers, cohost of Family Trips with the Meyers Brothers— a podcast he does with his brother, late-night talk show host Seth Meyers. In this engaging conversation, Meyers shares the inspiration behind the podcast, its memorable guests (from Bill Gates to Tiffany Haddish), and why childhood vacations provide such great storytelling material. “It's a great equalizer,” he notes. “They all were kids once, and they all took trips with their families.” Meyers talks about his Los Angeles neighborhood Franklin Village, name-dropping a few go-to local spots. He also shares his love for solo ski trips to Mammoth Mountain. “When it gets to the winter, I can't stop myself from going up to Mammoth. I love it so much,” he gushes. He also maps out a dream California road trip from L.A. to Palm Springs to Idyllwild, highlights under-the-radar gems like Los Olivos and Sea Ranch, and shares a particularly indulgent memory: a legendary lunch at the French Laundry in Yountville. In Family Trips fashion, the episode closes with a rapid-fire round of questions, where Meyers chooses his ideal trip setting—“you had me at mountains”—and declares the ultimate Golden State driving soundtrack.

This is a free preview of a paid episode. To hear more, visit andrewsullivan.substack.comFrances Lee is Professor of Politics and Public Affairs at Princeton, and her books include The Limits of Party: Congress and Lawmaking in a Polarized Age. Steve Macedo —an old friend from Harvard — is the Laurance S. Rockefeller Professor of Politics and the University Center for Human Values at Princeton, and his books include Just Married: Same-Sex Couples, Monogamy, and the Future of Marriage. The book they just co-wrote is called In Covid's Wake: How Our Politics Failed Us.For two clips of our convo — on the demonization of dissent during Covid, and where the right went wrong on the pandemic — head to our YouTube page.Other topics: Frances raised in the Deep South; Steve from a family of educators in Massachusetts; his Jesuit schooling as a gay Catholic; how both were natural contrarians; the pre-pandemic plans for Covid; their personal reactions to the outbreak; the emergency after 9/11; the Spanish flu; the cost/benefit of lockdowns; the different reactions in red and blue states; the Sweden model; the trillions of dollars in Covid relief; Fauci's appeal to authority; Partygate and Newsom's French Laundry; the remote work enjoyed by elites; how blue-collar workers bore the brunt; the generational injustice suffered by kids; Operation Warp Speed; the early myths of the vaccine; the Ptown vaccinated outbreak; censorship on social media; the moralizing of the MSM; the public-health hypocrisy on BLM protests; the mask mandates after the vaccines; how boosters weren't backed by good evidence; the Great Barrington Declaration; the Ebright testimony; the “Proximal Origin” paper; gain of function and the short-lived moratorium; the illiberal mistakes of Francis Collins; addressing his claims on lab leak; and the alarming current risks of viral escape.Browse the Dishcast archive for an episode you might enjoy (the first 102 are free in their entirety — subscribe to get everything else). Coming up: Byron York on Trump 2.0, Claire Lehmann on the woke right, Robert Merry on President McKinley, Sam Tanenhaus on Bill Buckley, Jake Tapper and Alex Thompson on the Biden years, and Paul Elie on his book The Last Supper: Art, Faith, Sex, and Controversy in the 1980s. Please send any guest recs, dissents, and other comments to dish@andrewsullivan.com.

Michelle Corry is the Co-Founder and Owner of 555, Petite Jacqueline, and 555North. Michelle graduated from Boston University with a Hospitality Management degree and headed out to San Francisco to work FOH in breweries there. She met her husband (and business) partner while there and worked at places such as The French Laundry in her early career. Eventually, in 2003, Michelle and her husband opened their own restaurant, 555, in Portland, Maine. They then opened a second restaurant, Petite Jacqueline, in 2011. Both restaurants have since closed. Today they are partners in 555North, a reimagining of 555, in Brunswick, Maine. They are also doing consulting. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer.   Let's make 2025 the year your restaurant thrives. Today's guests recommends these tools: Toast 7Shifts Contact the guests: Email: michelle2337@gmail.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Second Chance Romance: Leah and Jason, Dirt Alert: "Emilia Pérez" Oscars update, BOOB TUBE BONANZA: "An Update on Our Family," and French laundry guidelines -- are we hear for these? Learn more about your ad choices. Visit podcastchoices.com/adchoices