Podcasts about frenchette

En el tramo final recordamos a David Johansen, cantante de los New York Dolls, frontman fabuloso y figura fundamental para el advenimiento del punk de los 70. Carismático talento que supo reinventarse como Buster Poindexter y mantuvo una activa carrera hasta que le detuvo la enfermedad, falleciendo el 28 de febrero a los 75 años de edad.Antes tenemos un pequeño surtido de novedades que comienza con el nuevo disco de The Limiñanas, “Faded”, estupendo trabajo marcado por las atmósferas de esta singular pareja francesa y en donde cuentan con interesantes colaboraciones.Playlist;THE LIMIÑANAS feat PENNY “Faded”THE LIMIÑANAS feat ROVER “Shout”THE LIMIÑANAS “Tu Viens Marie?”THE LIMIÑANAS feat JON SPENCER and PASCAL COMELADE “Space baby”EXNOVIOS “Llévame a casa”MYRIAM SWANSON “Spit it out”TERI GENDER BENDER “Like no one else”NEW YORK DOLLS “Personality crisis”NEW YORK DOLLS “Trash”NEW YORK DOLLS “Showdown”BUSTER POINDEXTER “Bad boy”NEW YORK DOLLS “We’re all in love”DAVID JOHANSEN “Frenchette”Escuchar audio

Today on our episode #394 of All in the Industry®, Shari Bayer's guest is Wolfgang Puck, famed chef, restaurateur, TV personality 'and author, who has built a brand that encompasses three companies: Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. Wolfgang was born in Austria. He began cooking alongside his mother at a very young age, and worked in some of France's greatest restaurants, including Maxim's in Paris, and the Hotel de Paris in Monaco. At the age of 24, Wolfgang left Europe for the United States, first working at the restaurant La Tour in Indianapolis, and then in Los Angeles, quickly garnering the attention of the Hollywood elite as chef of Ma Maison in West Hollywood. In 1982, Wolfgang opened his first flagship restaurant, Spago located in West Hollywood on the Sunset Strip. Spago was an instant success and culinary phenomenon. Today, Wolfgang Puck Fine Dining restaurants can be found around the world. In addition, this year, Wolfgang celebrated an Oscar milestone as he marked his 30th year catering for the event. Shari sat down with Wolfgang in Las Vegas at his restaurant Caramá at the Mandalay Bay Resort & Casino to talk about his impressive career, while she was in town for The World's 50 Best Restaurants 2024 in early June. Today's show also features Shari's PR tip to let simplicity rule; and Solo Dining experience at Le Veau d'Or, a revival of the famed French bistro in NYC that originally opened in 1937, brought back by chefs Lee Hanson and Riad Nasr, the duo behind NYC's Frenchette and Le Rock.  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

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Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters. On this lively episode we talk about Hillary's reporting for Eater's debut cookbook, and how one wrangles recipes from chefs without going nuts. We also hear about Hillary's work covering the national restaurant scene, and, of course, get her favorites in New York, Los Angeles, and beyond. This is a great conversation, and we hope you enjoy it.Also on the show, Matt recaps a recent trip to Virginia Beach, VA and the surrounding area. There's great food down there! He discusses visits to: Love Song, The Pink Dinghy, a fried chicken vibe check starring BoBo's Fine Chicken and Pollard's. He also stopped by Four Eleven York in Norfolk, Heirloom, and Gelati Celesti.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM HILLARY DIXLER CANAVAN:Turn Your Kitchen Into a Proper Bistro with Frenchette's Tartare Frites [Eater]How a Veteran Food Editor Adapted 100 Beloved Restaurant Recipes [Cultured]15 Best New Restaurants in America [Eater]

At his restaurant Ernesto's in lower Manhattan, chef Ryan Bartlow serves up stunningly faithful renditions of the Basque cuisine he came to love while staging in Spain early in his career. In this interview, Ryan paints a vivid picture of his time overseas that caused him to fall in love with this food. He also recounts his time in some important kitchens, including as part of the opening team of such storied restaurants as Alinea in Chicago and Frenchette in New York City. This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

Adam Rapoport sits down with chefs Riad Nasr and Lee Hanson to talk about Frenchette, their new-wave French brasserie that's become one of the hardest reservations to get in New York City. After cooking together for decades at local institutions, Nasr and Hanson finally decided to open up a place of their own. Little did they knew how long Frenchette would take—and how much of a hit it would be. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nearly thirty years ago, chefs Riad Nasr and Lee Hanson met in the kitchen of Daniel Boulud's Restaurant Boulud. Since then, their names have been synonymous with superlative French bistro dining in New York City. After years helming the kitchen at the iconic Balthazar, they opened up their own restaurant, Frenchette, to great acclaim. Their latest project, Le Rock, a beautifully-designed 4,000-square-foot restaurant, is part of an ambitious re-imagining of Rockefeller Center. Martha, a fan of theirs from the beginning, catches up with her old friends to hear how these chefs are continuing to interpret and reinvent classic French dishes in their new dining room.See omnystudio.com/listener for privacy information.

Jorge Riera has been a fixture on the NY wine and restaurant scene for over 20 years. His commitment to, knowledge of and influence in natural wine dates back to 360 in Brooklyn, Balthazar, The Ten Bells, Wildair, Contra and Frenchette in NYC. His wine lists characterize natural wines at their best, featuring predominantly small growers and makers. Jorge introduced an all-natural only wine list at the highly acclaimed Frenchette in Tribeca almost five years ago. Continuing to work with his Frenchette peeps Lee Hanson and Riad Nasir, Jorge Riera is now overseeing the beverage program at the recently opened, red hot Le Rock in Rockefeller Center. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

In this episode of the Vintners Podcast, we interviewed Jay Strell of a strategic communications company called Strell & Co. Strell is an industry veteran and has been instrumental in helping the likes of Frenchette in NYC, the Four Horsemen and more.He talks about his passion for wine and shares some personal stories that led him to where he is today. Strell is an advocate of the natural wine movement and ecological farming, so the episode touches on those topics as well.

What's it like running the pastry departments at two of New York City's buzziest fine dining restaurants? We find out when Michelle Palazzo, director of pastry operations for Le Rock and Frenchette restaurants, and Mariah Neston, Le Rock's executive pastry chef, join us for today's episode. The two didn't know each other before meeting in the kitchen at the critically acclaimed Frenchette, but they quickly formed a professional partnership and support system that has served them well. Today, Mariah calls Michelle her mentor and Michelle says Mariah is her “ride or die.” The two chat with host Kerry Diamond about the journeys that led them to fine dining, how they collaborate with their teams to make some of the city's best desserts, and what makes a great pastry chef. Radio Cherry Bombe is supported by Whole Foods. Discover what's local and special at the Whole Foods nearest you. Our podcast is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La. Subscribe to our newsletter and check out past episodes and transcripts here!More on Mariah: Instagram, Le Rock NYCMore on Michelle: Instagram, Frenchette

Wine educator and restaurant sommelier, Alexis Rogers and Robert Tas explore the wine list at Frenchette, 2019 James Beard Foundation Winner of Best New Restaurant, and a hip Tribeca hotspot. Frenchette is known for its inventive French cuisine, and the wine list boasts classic French wines, in addition to Vin de France wines from winemakers who like to break the rules and bring new blends to the table. Alexis helps navigate the list and breaks down the classifications to help you understand how to read the label on the bottle and make a more informed choice.  Wines reviewed include: Emilien Feneuil, Totum, Blanc de Blanc 1er Cru a Sermiers 2017 Vintage Champagne 2018 Sancerre Sebastien Riffault Aligote from producer Clarisse de Suremain For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Wherever Phil Rosenthal goes, he wants to eat — which explains the name of his Netflix show, Somebody Feed Phil. He travels the world with wide eyes, an empty stomach, and a bottomless supply of delight at the people and food he encounters. And before Somebody Feed Phil and his new podcast Naked Lunch, Phil created the hit sitcom Everybody Loves Raymond, which used food as a key source of tension between the characters. Over lunch at Frenchette, Dan and Phil swap menu strategies, dissect the role of food in a classic Raymond episode, and get into Phil's relationship with his parents, who were Holocaust survivors who didn't understand his passion for fine dining. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell, with editing help this week from Tanaka Muvavarirwa.Transcript available at www.sporkful.com.

Two of the best selling albums of 2020 were from Taylor Swift. Hosts Jim DeRogatis and Greg Kot talk with music critic Kristin Stahlke about Swift's remarkable year and what led to it. They also review a new album from singer-songwriter Jazmine Sullivan, bid farewell to New York Dolls guitarist Sylvain Sylvain and discuss Phil Spector. Become a member on Patreon: https://www.patreon.com/soundopinionsMake a donation via PayPal: https://bit.ly/36zIhZK Record a Voice Memo: https://www.micdropp.com/studio/5febf006eba45/ Featured Songs:Taylor Swift, "dorothea," evermore, Republic, 2020The Ronettes, "Be My Baby," (Single), Phillies, 1963Darlene Love, "Christmas (Baby Please Come Home)," (Live on Late Night with David Letterman), Unreleased, 1986Ike and Tina Turner, "River Deep - Mountain High," River Deep - Mountain High, London, 1966New York Dolls, "Trash," New York Dolls, Mercury, 1973David Johansen, "Frenchette," David Johansen, Columbia, 1978Jazmine Sullivan, "Lost One," Heaux Tales, RCA, 2021Jazmine Sullivan, "Pick Up Your Feelings," Heaux Tales, RCA, 2021Jazmine Sullivan, "Antoinette's Tale," Heaux Tales, RCA, 2021Jazmine Sullivan, "The Other Side," Heaux Tales, RCA, 2021Taylor Swift, "champagne problems," evermore, Republic, 2020Taylor Swift, "this is me trying," folklore, Republic, 2020Taylor Swift, "the 1," folklore, Republic, 2020Taylor Swift, "willow," evermore, Republic, 2020Taylor Swift, "exile (feat. Bon Iver)," folklore, Republic, 2020Taylor Swift, "closure," evermore, Republic, 2020Taylor Swift, "This Is Why We Can't Have Nice Things," reputation, Big Machine, 2017Taylor Swift, "We Are Never Ever Getting Back Together," Red, Big Machine, 2012Taylor Swift, "no body, no crime (feat. HAIM)," evermore, Republic, 2020Taylor Swift, "august," folklore, Republic, 2020Taylor Swift, "marjorie," evermore, Republic, 2020Taylor Swift, "mirrorball," folklore, Republic, 2020Taylor Swift, "gold rush," evermore, Republic, 2020Frank Zappa, "Peaches en Regalia," Hot Rats, Reprise, 1969  

On this episode I am joined by Josh Goodman, Chief Financial Officer and Founding Partner of Frenchette in New York City. Frenchette won the 2019 James Beard Award for Best New Restaurant in America. Josh has over 20 years of restaurant experience including leadership positions at Balthazar, Miss Lily's, and the McKittrick Hotel. We discuss the impact of the Coronavirus on the restaurant industry, how the dining experience will change as restaurants begin to reopen, and how the NYC dining scene may look in the future. With any questions or comments, or to discuss your own financial situation, I can be reached at marc.penziner@bernstein.com or 212-969-6655.The information presented and opinions expressed are solely the views of the podcast host commentator and their guest speaker(s). AllianceBernstein L.P. or its affiliates makes no representations or warranties concerning the accuracy of any data. There is no guarantee that any projection, forecast or opinion in this material will be realized. Past performance does not guarantee future results. The views expressed here may change at any time after the date of this podcast. This podcast is for informational purposes only and does not constitute investment advice. AllianceBernstein L.P. does not provide tax, legal or accounting advice. It does not take an investor’s personal investment objectives or financial situation into account; investors should discuss their individual circumstances with appropriate professionals before making any decisions. This information should not be construed as sales or marketing material or an offer or solicitation for the purchase or sale of any financial instrument, product or service sponsored by AllianceBernstein or its affiliates.

There are no hotter restaurants in New York City right now than Cote and Frenchette, and on this week's episode, we've got the chefs behind both of them: David Shim, the soft-spoken but intensely exacting chef of Cote tells Andrew how and why he gave up aspirations of professional soccer to pursue a pro cooking career, and how he went about designing the food for Cote's unique, modern take on a Korean steakhouse. Then, Lee Hanson and Riad Nasr, the dynamic duo who brought their culinary vision to life at Frenchette, take us all the way back to their early days working for Daniel Boulud and as opening chefs for such landmark New York restaurants as Balthazar. As if that weren't enough, Esquire magazine's food and drinks editor Jeff Gordinier joins Andrew to help introduce these chefs, and to talk about his brand new book, Hungry. This is a special one--at least we think it is--enjoy! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate. Andrew Talks To Chefs is powered by Simplecast.

Adam Rapoport sits down with chefs Riad Nasr and Lee Hanson to talk about Frenchette, their new-wave French brasserie that's become one of the hardest reservations to get in New York City. After cooking together for decades at local institutions, Nasr and Hanson finally decided to open up a place of their own. Little did they knew how long Frenchette would take—and how much of a hit it would be. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jorge Riera has been drinking and promoting natural wines in New York almost longer than anyone. He started as the Manager/Sommelier at Balthazar, worked with Arnaud Erhart at 360 in Brooklyn, spent many years at the Ten Bells, Contra and Wildair, among the first all natural wine bars in NYC, and is now the Wine Director at Frenchette, one of NYC's most talked about restaurants serving only natural wines. Jorge Riera is a bigger than life guy and a true believer and evangelist of natural wines. The Grape Nation is powered by Simplecast

On today’s episode, Sara sits down to chat with The Carlyle’s Chef Concierge extraordinaire, Waldo Hernandez. Hear him discuss his passion for The Carlyle and the guests that stay there, what’s happening in the city right now – from the top New York hot spots  (newcomer Frenchette to old-standby the Polo Bar)  to the latest Broadway buzz (he’s seen Hamilton seven times) and he’ll also share a surprise announcement too. Waldo will also discuss how former Carlyle concierge, Dwight Owsley, taught him so much when he arrived at the hotel. We will also hear from Dwight himself and listen to him impart some of the knowledge he gained over his 36 year tenure at The Carlyle and the concierge philosophy of  “friendship through service.”

Sydnee Washington and Marie Faustin are NY-based comedians who host the Unofficial Expert podcast and perform stand-up throughout the city. Syd, Marie and Dan went for dinner at Manhattan hotspot Frenchette and are here to tell you all about it. Subscribe to the Unofficial Expert podcast right here and follow Syd and Marie on Instagram: @justsydbw & @reeezy. Hosted by: Daniel Geneen and Amanda Kludt. Sign up for Kludt’s newsletter here and complain to us upsell@eater.com Learn more about your ad choices. Visit megaphone.fm/adchoices