Podcasts about good stuff eatery

Our guests today are Seth Goldman and Spike Mendelsohn, co-founders of Eat The Change and PLNT Burger. Eat the Change is a snack company that's on a mission to create chef-crafted and nutrient-dense snacks that are kind to the planet. PLNT Burger are plant-based burger restaurants. Currently they have 11 of them. Prior to going into business together, Seth is well known for being the founder of Honest Tea and Chef Spike Mendelsohn was one of the Top Chefs on the show Top Chef and started quite a few restaurant establishments including VIm & Victor, We, The Pizza, Santa Rosa Taqueria, my personal favorite Good Stuff Eatery. I'm on the record that Good Stuff makes the best burger I've ever tried. I'm really excited to have both Seth and Chef Spike on the podcast, not only because they are legends, but they started each of their businesses where I grew up. Seth started Honest Tea in Bethesda, which is where I was raised, and many of Spike's restaurants are in DC and the surrounding areas. This was a thrill to have them on. Without further ado, here is Seth Goldman and Chef Spike. Some of the questions I ask them – What were each of your attractions to entrepreneurship and food? Activist When you think about all the businesses each of you have started, what's been the common thread? How did you guys meet each other? When was the moment that you realized you wanted to work with one another? What makes your partnership special? What was the inspiration behind PLNT Burger? How do you think about products that are better for you vs. better for the planet? Has “plant based” become a catch-all term for better for you, even though there is now a debate if plant-based alternatives are better for you than the original meat product? When you think about releasing new products, how do you make sure they are better for you and not just the planet?Incredible planet challenge Why did you decide to start Eat the Change and what is it?How did you measure impact? What's been the reaction so far? Have to have something that's different Did you raise outside capital Why did you found it in Bethesda? What's your approach to creating new better-for-you products? How do you measure impact? What's your retail approach? How do you think about launching new restaurants and CPG brands? Is there an overall strategy that ties the two together? How do you approach consumer education when it comes to what people should eat? What's one book that inspired each of you personally and one professionally?Mission in a bottle My Life in Full - Seth The Call of the Wild - Seth Danny Meyer - Setting the Table - Spike Zappos book - Tony What's one piece of advice each of you have for founders? What's your favorite piece of advice that you received?

Welcome to another episode on The Radcast! In this episode on The Radcast, host Ryan Alford talks with Top Chef Alum, Author, Restaurateur, and Entrepreneur, Spike Mendelsohn.Spike talks about opportunities that opened for him after joining the reality TV cooking show, Top Chef and shares his cooking style and techniques. He shares about the challenges he has encountered while running his businesses ‘Good Stuff Eatery' and ‘We, The Pizza' while also working as a celebrity chef. Spike also talks about the impact of joining ‘Top Chef' in his life and what it taught him as a contestant and entrepreneur, plus tips he wants to share with new chefs/entrepreneurs who aspire to become like him in the industry and more…Spike also has a quick take on RAD or FAD trending topics;Fireball Whiskeys ‘Firekeg'Instagram ReelsFood CartsPlant-BasedLearn more about Spike Mendelsohn www.chefspike.com, Twitter @chefspike, Instagram @spikethechef. If you enjoyed this episode of The Radcast, let us know by visiting our website www.theradcast.com. Check out www.theradicalformula.com Like, Share and Subscribe on our YouTube account https://bit.ly/3iHGk44 or leave us a review on Apple Podcast. Be sure to keep up with all that's radical from @ryanalford @radical_results @the.rad.cast

Hosted by David and Nycci Nellis. On today’s show: • Paul Dahm, once of Brainfood, has launched an online biz that offers wines not available through other retailers, delivered to your door. These are smaller, underrepresented producers that don’t have access to distribution. It’s called Widget Wine; • Then, a truly inspiring story. Jasmine Norton is the owner of Baltimore’s Urban Oyster. She’s the only Black-female owner of an oyster bar in America! She had to close the brick-and-mortar restaurant due to COVID-19 this past summer, but is continuing to thrive by operating out of a ghost kitchen; • Another inspiring COVID-pivoting and survival story. When the pandemic hit, Jennifer Earnest and Jamey Evoniuk nearly lost one of the South’s largest events businesses and their restaurant, Jacksonville’s Chef’s Garden Catering and Events. With millions down the drain, they reinvented themselves and now have a hugely successful online cooking class series; • You know the man. You know the legend. Top Chef and restaurateur Spike Mendelsohn has launched yet another business that has huge wow factor, as if being the man behind PLNT Burger, Vim & Victor, the Good Stuff Eatery and We the Pizza weren’t enough, he’s now teamed with a prominent home builder to design state-of-the-cooking-art kitchens.

Hosted by David and Nycci Nellis. On today's show: • Paul Dahm, once of Brainfood, has launched an online biz that offers wines not available through other retailers, delivered to your door. These are smaller, underrepresented producers that don't have access to distribution. It's called Widget Wine; • Then, a truly inspiring story. Jasmine Norton is the owner of Baltimore's Urban Oyster. She's the only Black-female owner of an oyster bar in America! She had to close the brick-and-mortar restaurant due to COVID-19 this past summer, but is continuing to thrive by operating out of a ghost kitchen; • Another inspiring COVID-pivoting and survival story. When the pandemic hit, Jennifer Earnest and Jamey Evoniuk nearly lost one of the South's largest events businesses and their restaurant, Jacksonville's Chef's Garden Catering and Events. With millions down the drain, they reinvented themselves and now have a hugely successful online cooking class series; • You know the man. You know the legend. Top Chef and restaurateur Spike Mendelsohn has launched yet another business that has huge wow factor, as if being the man behind PLNT Burger, Vim & Victor, the Good Stuff Eatery and We the Pizza weren't enough, he's now teamed with a prominent home builder to design state-of-the-cooking-art kitchens.

Get the featured cocktail recipe: And All That Spritz If you look up the word “hustle” in the dictionary, you will find a portrait of Micheline with her daily to-do list in hand. She’s the mother of three and the Deputy CEO of Sunnyside Restaurant Group, where she oversees the development of all their restaurant concepts, from inception to opening day. On top of that, she manages the on-going marcomm for We, The Pizza, Santa Rosa Taqueria and Good Stuff Eatery, as well as managing all their franchisee relationships. It’s all in a day for this badass, relentless, loving, dedicated, not afraid to admit she fails, perfectly imperfect working mom. #CocktailingAloneTogether and need a cocktail to toast a day well spent. Then head over to our library of libations. Don't forget to subscribe, download and review to share your thoughts about the show!

Chef Spike Mendelsohn is an internationally acclaimed chef, author, food policy advocate and restauranteur, including Good Stuff Eatery and his most recent venture, PLNT Burger. Spike has competed on numerous television cooking shows, including Top Chef and Iron Chef America. Spike is also very active in the D.C. community, serving as Chair of the Washington, D.C. "D.C. Food Policy Council" under Mayor Bowser. Spike also recently announced he is partnering with Van Metre to build and design homes throughout the DMV. Through PLNT Burger and his other ventures, Spike and his partners seek to “be the brand that allows you to have a little bit more diversity in your diet and not sacrifice deliciousness for the eating habits that you so much love.”

Chef Spike Mendelsohn is an internationally acclaimed chef, author, food policy advocate and restauranteur, including Good Stuff Eatery and his most recent venture, PLNT Burger. Spike has competed on numerous television cooking shows, including Top Chef and Iron Chef America. Spike is also very active in the D.C. community, serving as Chair of the Washington, D.C. "D.C. Food Policy Council" under Mayor Bowser. Spike also recently announced he is partnering with Van Metre to build and design homes throughout the DMV. Through PLNT Burger and his other ventures, Spike and his partners seek to “be the brand that allows you to have a little bit more diversity in your diet and not sacrifice deliciousness for the eating habits that you so much love.” ________________________________________________________________ More on Spike Mendelsohn: Website: http://www.chefspike.com/ Facebook: https://www.facebook.com/chefspikemendelsohn/ Twitter: https://twitter.com/chefspike?lang=en Instagram: https://www.instagram.com/spikethechef/?hl=en LinkedIn: www.linkedin.com › spike-mendelsohn-0663a215

Spike's career, spanning nearly three decades, can be described as nothing short of creatively diverse. From chef and restaurateur to television personality, product developer and consultant, Spike is a force to be reckoned with in the culinary world.    After graduating from the Culinary Institute of America, Spike worked with some of the world's most renowned chefs and restaurateurs such as Gerard Boyer, Thomas Keller, Sirio Maccioni and Drew Nieporent. After making his television debut on Bravo TV's Top Chef, Spike went on to appear on several other cooking-related shows, including Life After Top Chef, Iron Chef America, Late Night Chef Fight and Beat Bobby Flay. He also hosted Midnight Feast and Food Network's Kitchen Sink.    In 2008, Spike opened up the first restaurant in his culinary empire on Washington DC's Capitol Hill: Good Stuff Eatery. His burger joint quickly became a favorite of political elites, including President Barack Obama. This success inspired a cookbook (The Good Stuff Cookbook) and multiple locations across the country and overseas. Following the opening of Good Stuff Eatery, Spike opened up We, The Pizza, Béarnaise and Santa Rosa Taqueria. Spike's newest restaurant, PLNT Burger, is dedicated to crafting and redefining some of America's favorite foods without the use of any animal products.Outside of his restaurants, Spike's popular DC speakeasy (The Sheppard) has paved the way for a second concept called The Morris.   Applying his experience and expertise as a chef and restaurateur, Spike has worked with several brands by providing them with creative and comprehensive culinary consulting services. His consulting projects include Sunny's and Campton Yard in Miami Beach and Vim & Victor at the state-of-the-art sports and active entertainment center, The St. James, in Virginia.    In an effort to put his passion for food equity and education into action, Spike began working with organizations like CARE and DC Central Kitchen as a chef ambassador and contributor. His work landed him the position as the first chairman of DC's Food Policy Council. He has used his voice to speak out about improving the quality of school lunches, equal access to whole and healthy foods and for the protection of the SNAP program. Spike continues to partner with groups like Food Rescue US and Food Policy Action to make a positive impact on our food system.   Most recently, Spike has combined his intimate knowledge of the Relais & Chateau kitchen life with his experience in media production by partnering with Show of Force as an executive producer to deliver a riveting and never-before-seen look behind the curtain that is the Inn at Little Washington. The Inn At Little Washington: A Delicious New Documentary will premier at the Virginia Film Festival and air on PBS in early 2020.   Spike lives in the DC area with his wife, Cody, and their son. When he's not in the kitchen or lobbying on The Hill, Spike can be found surfing any river or ocean that has a wave.   What a powerful and in-depth conversation about how to follow your passion, purpose and talents, and to make positive change while doing so. The main take away for me, in addition to his incredible amount of success with being a chef and restauranteur, and newest endeavor with PLNT Burger, is how he tapped into his creativity and inner voice. We talked a lot about how Spike really used his intuition and stayed connected to his flow state to create a meaningful and impactful career. A powerful reminder is to follow the ideosynchronicities you notice, and your inner voice.             Enjoying the show? For iTunes listeners, get automatic downloads and share the love by subscribing, rating & reviewing here!   *Share what you are struggling with or looking to transform with Julie at podcast@juliereisler.com. Julie would love to start covering topics of highest interest to YOU. Please also let us know if you are interested to be a guest on her show to discuss where you are stuck, and do live coaching with Julie on her podcast.    Connect with Chef Spike Mendelsohn  Facebook: facebook.com/plntburger Twitter: @plntburger Instagram: @plntburger Website: www.plntburger.com   Download our podcast interview with Chef Spike Mendelsohn here on iTunes Join host Julie Reisler, author and multi-time TEDx speaker, each week to learn how you can tap into your best self and become your You-est You® to achieve inner peace, happiness and success at a deeper level! Tune in to hear powerful, inspirational stories and expert insights from entrepreneurs, industry thought leaders, and extraordinary human beings that will help to transform your life. Julie also shares a-ha moments that have shaped her life and career, and discusses key concepts from her book Get a PhD in YOU   Here's to your being your you-est you!  You-est You Links: Subscribe to the Podcast  Learn more at JulieReisler.com Join The You-est You® Community for Soul Seekers on Facebook Book Julie as a speaker at your upcoming event Amazon #1 Best selling book Get a PhD in YOU Download free guided-meditations from Insight Timer  Julie's Hungry For More Online Program (10 Module Interactive Course)

Jonah Goldman is a social entrepreneur, marketing specialist, and environmental activist with a background in the natural food industry, regenerative agriculture, compostable packaging and fighting food waste. Since age 10, Jonah has been a crusader for conscious consumption and ethical eating. After years of passionate arguing against industrial meat and convincing his family and friends to become vegetarian, Jonah studied political science, food policy and food security at Colorado College, while learning firsthand how to affect systemic change on a local and industrial level. Through working with farmers, policy makers and disruptors in the natural food industry, (like Beyond Meat) he came to the conclusion that in order to save the world and ourselves, we must act rapidly to transform global food systems, reclaim health and food sovereignty in our communities, and embrace regenerative agriculture with integrated technology and ecological methods.   Jonah recently returned from Israel to help launch a new mission-driven business, PLNT Burger. PLNT Burger is a fast-casual restaurant concept by celebrity Chef Spike Mendelsohn dedicated to crafting and redefining some of America's favorite foods. Spike Mendelsohn is best known in DC for his restaurants (Good Stuff Eatery and We the Pizza) and his numerous television appearances (Top Chef, Iron Chef America, Beat Bobby Flay). He was also the first chairman of DC's Food Policy Council. With a focus on juicy, indulgent burgers, soft-serve, savory snacks and seasonal salads, PLNT Burger's mission is to give people the ability to 'Eat the Change' with delicious foods they love and crave. PLNT Burger offerings are free of any animal products, without compromising flavor, nutrition or experience. Goldman maintains his rebellious spirit and conviction that each person can be an agent of change whether they know it or not. He is a firm believer in business as a force for good, regenerative agriculture and policies that promote food justice, a true sense of food security, and return economic power to people, not corporations. Despite current events, he remains optimistic about the planet's future.   These burgers are outrageously delicious. I was just there on Sunday twice, because they are that good. If you are even in the 100 mile radius vicinity of the DC area, I can't recommend PLNT Burger enough. It's crazy good.       Things We Learned From This Episode   Get in the habit of questioning your habits and what you eat, do and say. Often times we get stuck in behaviors that don't serve our highest good. There are incredible plant based options now, like Beyond Meat, that are made with incredible ingredients and with out GMO's, soy and other additives. We are all like an oak tree that started as an acorn, every one of us has massive potentiality for greatness and for making an impact. Think about how you really want to nourish the seed that is you. The values of PLNT Burger (which also stands for plant, planet and plentiful) are great tenets to live by: Bring people joy, respect and celebrate all of life, act with intention, connect to the source and create positive change together. You can have your burger and eat your plants too.           Enjoying the show? For iTunes listeners, get automatic downloads and share the love by subscribing, rating & reviewing here!   *Share what you are struggling with or looking to transform with Julie at podcast@juliereisler.com. Julie would love to start covering topics of highest interest to YOU. Please also let us know if you are interested to be a guest on her show to discuss where you are stuck, and do live coaching with Julie on her podcast.    Connect with Jonah Goldman Facebook: facebook.com/plntburger Twitter: @plntburger Instagram: @plntburger LinkedIn: Jonah Goldman Website: www.plntburger.com   Download our podcast interview with Jonah Goldman here on iTunes Join host Julie Reisler, author and multi-time TEDx speaker, each week to learn how you can tap into your best self and become your You-est You® to achieve inner peace, happiness and success at a deeper level! Tune in to hear powerful, inspirational stories and expert insights from entrepreneurs, industry thought leaders, and extraordinary human beings that will help to transform your life. Julie also shares a-ha moments that have shaped her life and career, and discusses key concepts from her book Get a PhD in YOU   Here's to your being your you-est you!  You-est You Links: Subscribe to the Podcast  Learn more at JulieReisler.com Book Julie as a speaker at your upcoming event Amazon #1 Best selling book Get a PhD in YOU Download free guided-meditations from Insight Timer  Julie's Hungry For More Online Program (10 Module Interactive Course)

Spike Mendelsohn is a world-renowned chef and he has worked with some of the top chefs in the world including Thomas Keller, Sirio Maccioni, and Drew Nieporent. After making his television debut on Bravo TV’s Top Chef, Spike went on to appear on several other cooking shows including Life After Top Chef, Iron Chef of America, Late Night Chef Fight, and Beat Bobby Flay. He also hosted Midnight Feast and Food Network’s Kitchen Sink. He has made a presence in the DC area where he opened up Good Stuff Eatery, and his since opened up a number of other restaurants including, We, The Pizza, Bearnaise, and Santa Rosa Taqueria. He has a presence not just because of his food, but he also works with several other brands as a consultant and works with a number of other people on policy. He has a passion for food, equity, and education so he began working with organizations like Care and DC Central Kitchen as a Chef Ambassador and Contributor. His work has landed him as the first chairman of DC’s Food Policy Council. He has used his voice to speak out about improving the quality of school lunches, equal access to whole and healthy foods, and he really wants to make a positive impact on our food system. In this episode, they discuss what life was like growing up (7:40), the restaurants his family had (10:10), his religious framework (12:10), what allowed his parents to make the move to Spain (14:10), how his siblings affected his upbringing (15:15) , what made his parents good at the restaurant industry (17:30), when he knew what he wanted to do as an adult (20:00), what military school gave him (21:50), his thoughts on the mindset in preparation vs. performance (24:30), how he shifts from perfectionism to adaptability (27:40), his main takeaway from his experience in France (33:30), Brian’s binaries (37:40), his approach to running a kitchen (41:40), what it’s like to be on television (44:40), what his parents would say when he’d make certain declarations (46:00), why he went toward fast casual (51:30), why he doesn’t want to be a celebrity chef (56:20), focusing on character instead of reputation (1:03:00), how he balances everything that he does (1:05:05), and his restaurant at the St. James (1:12:00) Thank you to Spike for coming on the podcast. We encourage you to check him out at http://www.chefspike.com/ and follow him on Instagram @spikethechef. Lastly, if you liked this episode and/or any others, please support us at Patreon or follow me on Twitter: @brianlevenson or Instagram: @Intentional_Performers. Thanks for listening. -Brian

Hosted by David and Nycci Nellis. On today's show: * Spike Mendelsohn - you know the name - celebrity chef - top chef home run hitter - successful cookbook author - stints on everything from "Iron Chef America," "Beat Bobby Flay" and his own shows, including the Food Network's "Kitchen Sink" - now married guy, dad and, oh yeah, head of a successful restaurant group that includes the Good Stuff Eatery - well, he's here, and we're gonna hear from him on lots of subjects, including his new restaurant, Santa Rosa, an authentic Mexican taqueria; * Gwyn Whittaker, founder and CEO of the Greenfare Organic Café in Herndon, in to talk Greenfare and its many programs for healthy lifestyles; * Alex Cohen of Twenty Tables, a mobile restaurant concierge platform designed to provide consumers affordable meals while also feeding D.C.'s hungry and food-insecure; * Cameron Syme and John Rochfort, two of Australia's preeminent craft whisky distillers. We'll taste and talk Australian whiskies and how they just might take over the world!

Hosted by David and Nycci Nellis. On today's show: * Spike Mendelsohn - you know the name - celebrity chef - top chef home run hitter - successful cookbook author - stints on everything from "Iron Chef America," "Beat Bobby Flay" and his own shows, including the Food Network's "Kitchen Sink" - now married guy, dad and, oh yeah, head of a successful restaurant group that includes the Good Stuff Eatery - well, he's here, and we're gonna hear from him on lots of subjects, including his new restaurant, Santa Rosa, an authentic Mexican taqueria; * Gwyn Whittaker, founder and CEO of the Greenfare Organic Café in Herndon, in to talk Greenfare and its many programs for healthy lifestyles; * Alex Cohen of Twenty Tables, a mobile restaurant concierge platform designed to provide consumers affordable meals while also feeding D.C.'s hungry and food-insecure; * Cameron Syme and John Rochfort, two of Australia's preeminent craft whisky distillers. We'll taste and talk Australian whiskies and how they just might take over the world!

Chef Ludo Lefebvre of Trois Mec and Petit Trois, Chef Nancy Silverton co-owner of Mozza, Osteria Mozza and Mozza 2 Go, and Chef Spike Mendelsohn of Good Stuff Eatery, Bearnaise Restaurant and We, The Pizza.