Podcasts about galaxy taco

Listen on Apple, Google, Spotify, and other platforms. Miles gives an overview of what PÜL is [02:32] Mile talks about their journey to becoming an entrepreneur [03:30] When did Miles take interest in building and running his own company? [04:48] Jock shares how he got into the startup world [05:59] Miles talks about how they came up with the idea for PÜL [09:24] Miles shares how the smart cap idea started [11:09] What inspired Jock to join in the hydration tech space? [13:06] Miles explains how the algorithm and data helps, and why he sees their product as a cognitive training tool [19:29] When did Miles and Jock know they were finally ready to have a product and go live? [25:08] Jock talks about the current state of their product and the wellness movement [29:27] Miles shares what's next for PÜL [32:04] Miles and Jock share their favorite taco spots, Galaxy Taco and Chronic Tacos [35:54] Follow Miles online LinkedIn | Instagram   Follow Jock online LinkedIn   PÜL Website | LinkedIn | Instagram

The birria flatbread at Stone World Bistro & Gardens is one of those dishes that's gone in minutes. On this podcast, we huddle around it. Poke at it. Demolish it with chef Israel Ortiz. It's the kickoff of our new video series with Stone, which will highlight a few local restaurants and our favorite dishes that their cooks and chefs and food people have created. It's a celebration of Stone's Delicious IPA. After years of tinkering on the recipe of the ultimate beer that pairs well with food, Delicious is the result. Izzy walks us through what makes the flatbread sing, and we talk about how birria has overtaken the fish taco as the official food of San Diego. Our other guest? She was working at a branding agency in San Diego. At company events, she'd bring her salsa. Everyone loved it. On a lark, she tried out to be a contestant on Masterchef—that massive cooking competition on TV with Gordon Ramsey. She told her job she'd be gone for a bit. She wasn't allowed to tell them anything about how well she was doing on the show. As it became longer and longer that she was away, her company had to let her go. She came home, jobless, and couldn't tell a single soul what had happened. She'd won. She'd get the $250,000 check in six months. Until then, no money, no job, a young daughter at home, a single mom. Half a year later, she got the check for $250,000. She'd won. She is Claudia Sandoval—friend, talented chef, Richter-scale personality, judge on Masterchef Latino, and with her own series of Food Network travelogues now, Taste of the Border—in which she visits with chefs, farm workers, and food people along the U.S.-Mexico border. “The people were so amazing, and the food was incredible,” she says of Taste of the Border. “We meet these migrant workers who are out picking chiles in the heat of New Mexico. At nine in the morning, it was 109. So we got to know these families who are living on the farms, hand-picking every Hatch chile you buy at the grocery store. That is teh grit and the soul of the show, plus we get to explore some amazing restaurants.” On this episode, she talks about her experience filming and the things she's learned (hint: the border-regions of Mexico are the North American epicenters of Chinese food). She explains her new line of next-day delivery meals (chile rellenos, adobada pork chop, etc.). And we just kind of loudly laugh a lot. In “Hot Plates,” we talk about the opening of Sandpiper (in the place that was formerly Galaxy Taco), and I give a few of the can't-miss dishes from chefs Trey Foshee and Christine Rivera; talk about the new restaurants going into a remodeled historical building in Oceanside from the same people who brought you Louisiana Purchase (Grind and Prosper Hospitality); I announce I have finally given up a life-long effort to appreciate the charms of uni (everyone at the table thinks my mouth is broken); we talk about the two new restaurants being opened by the Jeune et Jolie and Campfire team (Wildlands and Lilo). For “Two People, Fifty Bucks,” chef Izzy says he can't get enough of Cocina de Barrio; Troy raves about the corn cake and double-cut pork chop at Sandpiper; and David is all about the North Park farmers' market, Knockout Bread, and other vendors. See ya next week.

During the day, Michael Vera cooks at standout Pacific Beach restaurant, The Fishery. In his off time, he grows delicious bacteria. The words mold or fungus may not make your mouth water, but they should. They're the gateways to fermentation, which gives us bread, coffee, miso, chocolate, beer, kimchi, wine, cheese, soy sauce, other forms of dear-god delicious. And right now, no fungus is hotter than Japanese koji—rice grains cultured with aspergillus oryzae. “It's a sweet, funky marinade that tenderizes and intensifies with umami,” says Michael Vera, owner of West Coast Koji, a company he created during the pandemic by using Home Depot racks to ferment various things in the living room of his North Park apartment. “My wife was not happy with the state of our apartment for a very long time. It was a huge laboratory full of funky stuff.” Now he sells his koji to Michelin-star restaurants like Jeune et Jolie and Rustic Canyon, plus Juniper & Ivy and Consortium Holdings. Koji is famous for its umami-cranking transformation of proteins, and you can taste WCK's effect on the duck breast at Matsu in Oceanside. Anyone can buy dried koji at Asian grocers, but WCK's is fresh, and rare. There are only probably 10 commercial koji producers in the U.S., which makes his delicious fuzz business a boon for local cooks. On this episode, Michael gives us the 101 on koji and the fascinating world of culinary ferment. For “Hot Plates,” it seems everyone is moving to North County. We talk about the northward expansion of Lola55, long one of the best taco operations in the city now headed to Carlsbad. We finally are allowed to spill the news on George's chefs Trey Foshee and Christine Rivera's newest concept—Sandpiper, an oysters and wood-smoked meats joint that will go into the former home of Galaxy Taco. The group behind Nolita Hall and Half-Door Brewing have taken over the spot vacated by Civico by the Park—a sprawling space on the bottom floor of the Mister A's building. And the vegan superstars behind Kindred are going to open their spinoff soon—called Mothership, owner Kory Stetina calls it “just your run of the mill crashed starship on a tropical alien planet kind of spot.”

In this week's episode of Living in the Sprawl: Southern California's Most Adventurous Podcast, host Jon Steinberg shares his list of top ten list the best San Diego tacos. His list includes: Tacos El Gordo, Encinitas Fish Market, the Original Rubios Tacos, Sombrero's. City Tacos, Miramar Fish Tacos, Salud, Taco Stand, Galaxy Taco and Oscar's Mexican Seafood.Instagram: @livinginthesprawlpodcastEmail: livinginthesprawlpodcast@gmail.comWebsite: www.livinginthesprawlpodcast.comCheck out our favorite CBD gummy company...it helps us get better sleep and stay chill. Use code "SPRAWL" for 20% off.  https://www.justcbdstore.com?aff=645Check out Goldbelly for all your favorite US foods to satisfy those cravings or bring back some nostalgia. Our favorites include Junior's Chessecakes from New York, Lou Malnati's deep dish pizza from Chicago and a philly cheesesteak from Pat's. Use the link https://goldbelly.pxf.io/c/2974077/1032087/13451 to check out all of the options and let them know we sent you.Use code "SPRAWL" for (2) free meals and free delivery on your first Everytable subscription.Support the podcast and future exploration adventures. We are working on unique perks and will give you a shout out on the podcast to thank you for your contribution!Living in the Sprawl: Southern California's Most Adventurous Podcast is on Podfanhttps://www.buymeacoffee.com/sprawl  Looking to start a podcast? Buzzsprout is the best and easiest way to launch, promote and track your podcast...trust me, I did a lot of research beforehand. Let Buzzsprout know we sent you, support the show and get a $20 Amazon gift card when you sign up.  https://www.buzzsprout.com/?referrer_id=1735110Support the show (https://www.patreon.com/livinginthesprawlpodcast)

Christopher Mizer is the President and CEO of Vivaris Capital, an alternative asset investment company designed to fund growing tech firms and real estate properties.  Christopher dives in and shares his journey from life as an investment banker to becoming the CEO of Vivaris Capital. Having grown up in a small town in Ohio, Christopher was never exposed to many tech opportunities. He then graduated from Case Western with two undergraduate degrees and two masters degrees. After working in investment banking for 10 years until his mid 30s, he travelled across the world to various countries and eventually settled in San Diego and founded the company.  At Vivaris Capital, he engages with companies of all sizes, focusing primarily on how he and his team can help create value for them with personalized resources, product development, and business expansion. Post COVID-19, Christopher discusses how they are adapting to the new norm and introducing new programs and technologies.  Listen in as host Neal Bloom chats with Christopher about his intrigue with biotech and investment focus moving forward.    Christopher’s favorite local tacos: Galaxy Taco in La Jolla   Connect with Chistopher: LinkedIn   Keep up with Vivaris Capital: Website: https://www.vivariscapital.com/ LinkedIn Facebook:  @vivariscapital   Thanks to our partners at Cox Business for their support in enabling us to grow the San Diego ecosystem.

This week’s special guest is Justin Vaiciunas, the executive chef at the new Guild Hotel on Broadway, and its in-house restaurant Luca. Justin is from Detroit, where he was the chef at the city’s prestigious Detroit Athletic Club. He loves to travel and experience new cultures, foods, and cooking techniques. His taste for adventure recently brought him to Food Network to compete on the show, “Cutthroat Kitchen,” where he had to make breakfast tacos on a pullout couch. Justin gave us two picks for Two People, $50: Stone Brewing in Liberty Station and Nolita Hall. Erin shared that she celebrated her 11-year anniversary with her husband at one of their favorite restaurants, Jaynes Gastropub, where she can always count on a perfect martini and classic menu. Lauren’s pick this week was Bivouac where she was able to try some great, dry ciders (even a festive Pumpkin Spice flavored cider). Troy’s pick was Galaxy Taco, where he chose their grilled yellowtail taco as the Very Important Taco in April. In Hot Plates, we talked about the latest update on the Patio restaurants: The Patio on Goldfinch, Fireside by the Patio, The Patio Express, and Bao Beach and Swell Coffee have closed. Blade 1936 is now open in Oceanside and Troy got the First Look at this new Italian restaurant named after the newspaper that occupied the space in the ’30s. WhipHand in the East Village closed. Lastly, there will be a food festival at the San Diego Asian Film Festival called “Chew the Scene.” This week’s Hot Topic is DoorDash’s recent security breach, where nearly 5 million customers and drivers may have had their personal data exposed, according to the Washington Post. Jason shared on the podcast that Luca does partner with all of the delivery apps, and is hoping to gain more business through them. Thanks for listening, and we’d love to hear from you! Call us at 619-744-0535 and leave a message. Or if you’re too shy to call, you can email HappyHalfHour@sdmag.com. You can give us your recommendations for Two People, $50, tell us about any news happening in San Diego’s culinary world, or let us know who you’d like to hear featured as a guest on the podcast.

Today we have a special episode of the Happy Half Hour for you, which was recorded at our annual Best Restaurants celebration last week at the pre-party event at Room & Board. We chatted with five different chefs who were at the event, and talked about everything from what it’s like to be a Best Restaurants winner to the dishes they prepared that evening. Hear from Brad Wise, executive chef of Fort Oak (critic’s pick for Best New Restaurant); William Bradley, executive chef of Addison, the only San Diego restaurant to receive a Michelin star (critic’s pick for Best French Restaurant); Ludivine Ryon Mas, co-owner of Le Parfait Paris (critic’s pick for Best Dessert); Christine Rivera, chef de cuisine of Galaxy Taco (critic’s pick for Best Fish Taco); and Steven Torres, co-owner of Pop Pie (runner up for reader’s pick for Best Indulgent Eats) and Stella Jean’s (critic’s pick for Best Ice Cream).

Einav Gefen, corporate executive chef for Unilever Food Solutions talks about the adaptation of Baja's cuisine on menus in San Diego. With visits to San Diego hot spots Romesco restaurant, Corazón de Torta, and Galaxy Taco, she reflects on respect for Baja's ingredients and culinary authenticity.

Join Christine Rivera, Chef de Cuisine of Galaxy Taco, and DineLocalSD host Kat Humphus as they talk about Christine’s exciting journey to opening Galaxy Taco three years ago! Learn about the impressive Masa program at Galaxy Taco, how they started their Taco Tuesday Chef Takeover, and what it takes to grow in this industry.

The Tacos and Tech Podcast highlights the builders of companies, technologies, and the ecosystem of San Diego with a local flair for our lifestyle as well.   Meet Ashley Van Zeeland, who came to San Diego in 2008 as a postdoc scientist at Scripps Translational Science Institute and within 10 years never left a 2.5 radius mile of La Jolla/Torrey Pines. From finishing her postdoc, getting her MBA at UCSD Rady School, being the first female-led and genomics company in startup incubator EvoNexus, and acquired by cloud-first genomics unicorn Human Longevity, she has had quite the San Diego journey. She’s now advising multiple startups as she works on her next endeavor. Ashley co-founded Cypher Genomics in 2010 with Eric Topol, Ali Torkamani, and Nik Schork while in the lab at Scripps which developed software to dramatically reduce the time required to interpret raw data produced by genome sequencing. Cypher Genomics was acquired by Human Longevity in 2015 and she became the CTO of the company in 2016. Ashley speaks to the strong need for technical talent in genomics: “We have four chambers of a beating heart in genomics. We need Bioinformaticians, Software Engineers, User Experience (UX), Dev Ops skill sets.”   Favorite taco spot: Oscar’s & Galaxy Taco in Pacific Beach Favorite beer: Modern Times Fortunate Islands Favorite coffee spot: Brick & Bell or Birdrock Coffee   Follow @Ashley_VanZ on Twitter to see what she’s working on next!   Thanks to our sponsor Cox Business for their support of the San Diego tech community. Come out to their May 10th celebration of our tech leaders by visiting http://www.toptechexecs.com/

Master chef, Claudia Sandoval, Christine Rivera and Lety McKenzie talk about their charity event at Machete Beer House in honor of women's history month! Listen up for a chance to win tickets ($150 value) to this event!

In today’s episode, hosts Erin Chambers Smith and Troy Johnson, along with producer Archana Ram are chatting restaurant news, including the new Waterbar in Pacific Beach, Point Loma Fish Shop’s debut, and the closing of the first Bull Taco location. Plus, some need-to-know news about Pancho Villa market. Our guest is Isabel Cruz, the chef who helped launch Isabel’s Cantina, The Mission, Coffee Cup, and Barrio Star. She’s talking launching restaurants in San Diego more than 20 years ago and what to expect from her cookbook, out this April. In Hot Topics we discuss the 4,000-calorie diet that members of the U.S. Ski and Snowboard team are chowing down on during the Olympics. We end with Two People/$50, including Tac’ul, Neighborhood, Galaxy Taco, and Sammy’s Valentine’s special.

Bracero shifts to a new concept, high-end restaurants are disappearing, and George’s at the Cove and Galaxy Taco chef-partner Trey Foshee stops by

Chef Christine of Galaxy Taco takes over the Diva Lounge! Christine shoves the Dives into the spotlight and offers us an inside look into their favorite Harrington brother, biggest Chef crushes and more! Visit Galaxy Taco on Tuesday, April 25th 2017 as the Divas take over for Taco Takeover Tuesday. Meet the Divas and tell them what you really think of their tacos!

Chef Christine of Galaxy Taco stops by the Diva Lounge for some one-on-one diva talk!

Chef Trey Foshee of Gerorge's at the Cove and Galaxy Taco, both located in beautiful coastal La Jolla, takes the Diva's for a mouthwatering conversation into their January 2017 Restaurant Week offerings.