Podcasts about gotham west market

This week we are joined by Ben Fisher! Ben is a comedian, actor, and producer. His credits include SF Sketchfest, D.C. Comedy Fest, The National Arts Club, Peacock Show LA, New York Comedy Club, and his Jimmy Fallon impression has been seen at ‘Schtick or Treat,' City Winery, and The Rainbow Room at 30 Rock. He hosts a monthly show ‘Comedy at Gotham West Market' and co-hosts ‘Celebrity Drop-In' with Anna Roisman. As an actor he's been featured in NBC Universal's Comedy Scene Showcase, the New York Film Festival, and on stage in numerous plays and musicals. Make sure to check him out!In this episode, we discuss growing up in Central Connecticut, having a dad who's an umpire, the horniess of band and theater kids, wanting attention, coming out as gay, looking like Jimmy Fallon, and so much more. You don't want to miss our discussion about Ben processing the recent passing of his father. Give this episode a listen! Recommendations from this episode: A League Of Their OwnThe Guncle - Steven RowleyFollow Ben Fisher: @benfishercomedy / benfishercomedy.comFollow Carly: @carlyjmontagFollow Emily: @thefunnywalshFollow the podcast: @aloneatlunchpodPlease rate and review the podcast! Spread the word! Tell your friends! Email us: aloneatlunch@gmail.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ivan's journey began with a dishwashing job at a sushi bar when he was 15. He discovered a culture and cuisine that would shape the rest of his life. Upon graduating high school, Ivan decided to major in Japanese language and literature at the University of Colorado, Boulder. After graduating, Ivan immediately moved to Japan to teach English and he quickly cemented his love of everything Japanese. He returned to the US in 1990 and enrolled in the Culinary Institute of America, and began his culinary training. Upon graduation from the CIA, and stints at Mesa Grill, Lutece, and Restaurant Associates, Ivan returned to Tokyo to live in the country that he fell in love with. He had still never given thought to combining his love for cooking and Japan, but that was soon to change. Ivan was anxious to start a food-related business in Japan but was unsure of which direction to take. He thought about opening a cooking school, a sandwich shop, even a pizzeria. It was his wife's suggestion that he open a ramen shop. This move seemed destined for failure in a country where ramen enjoys a cult-like status. Incredibly, Ivan not only succeeded but became one of the top ramen shops in Tokyo, an unheard of accomplishment for a foreigner. In 2010 a second shop, Ivan Ramen Plus, was opened. In 2012, Ivan returned to NY with the hopes of opening a business back home, while continuing to operate his two shops in Tokyo. In the meantime, his cookbook  "Ivan Ramen" was published. His first venture in the US, Ivan Ramen Slurp Shop, opened at the Gotham West Market on 600 11th Avenue in November of 2013 to huge crowds and critical acclaim. Soon after, his US flagship, Ivan Ramen opened at 25 Clinton Street on New York's Lower East Side. Although only Ivan Ramen remains open, it continues to enjoy critical acclaim and has been mentioned in countless magazines, websites, blogs, and television programs. Ivan is widely recognized as the American authority on ramen and all things Japanese. His effortless crossover from American to Japanese cultures has given him a distinct advantage. He speaks fluent Japanese and has a deep understanding of the culture which allows him to present a product that appeals to both Japanese and American audiences. In February of 2017 Ivan was featured in the hit NETFLIX series CHEF'S TABLE, instantly vaulting him into the company of some of the world's great chefs and restaurateurs. This honor has driven even more fans of ramen to his restaurant, where he continues to serve them his uniquely  "Ivan" cuisine.  On this episode, Ivan joins host Mitchell Davis and discusses how as an American he became a ramen sensation in Japan, finding wonderful inspiration from horrible restaurants, and why it's important to have razor sharp knives. Follow Ivan on Facebook @ivanramen, Instagram @ramenjunkie and Twitter @IvanRamenNYC. Get your copies of Ivan's books: Ivan Ramen Cookbook and The Gaijin Cookbook For more on Ivan and his work, visit: www.ivanramen.com

Patty Kan is a Business Development Consultant in the Hospitality and Event Entertainment sectors.  Previously the Director of Marketing & Event Programming at Dekalb Market Hall. With an extensive background in experiential and grassroots marketing, Kan lead the market's planning and execution of engaging, creative and innovative experiences for consumers and communities. Prior to relocating to New York, Kan spent 15 years working with The Walt Disney Company and Disney ABC Television Group as Head of Marketing and Events, as well as deejaying for Radio Disney. Most recently, she served as the Director of Marketing, Events & PR for Gotham West Market, as well as Director of Business Development for Pier 36 and Basketball City. As a result of her vast experience in the marketing realm, Kan has honed her skills in developing and providing positive brand experiences and establishing customer brand loyalty. She is passionate about eradicating hunger in the U.S. and Women's Mental and Emotional Health.

In this episode of The Right Angle Podcast, Elle Liu interviews Matthew Goodrich, Founder and Principal of GOODRICH. Matthew is an award-winning interior designer and strategist known for projects that feature rich narrative content and foster interaction and human connection. In 2017, he established GOODRICH to create hospitality projects which fuse conscious, meaningful design with operational innovation. His team of fourteen designers and architects are currently developing hotel and restaurant projects throughout the US, South America, Europe and Asia. Before founding GOODRICH, Matthew was Chief Creative Officer at AvroKO, an interdisciplinary design firm with offices in New York, San Francisco, Bangkok and London. He led the design process for hospitality and retail projects, and provided creative leadership for the internal branding agency Brand Bureau. For each project, he created an underlying narrative – inspired by historical context, cultural movements, and behavioral insights – and used it to organize the design and infuse emotion into the guest experience. Prior to AvroKO, Matthew was Senior Associate at Rockwell Group, where he developed a wide range of project types, including hospitality, exhibitions, and scenic design. Matthew's projects have included design for established hotel brands such as Four Seasons and Ritz-Carlton, brand creation for the new Arlo hotels, restaurants for clients including Garces Group and Boka Restaurant Group, food halls such as Gotham West Market, and innovative casual dining experiences for Dean and Deluca, Barnes & Noble, and Panera Bread. [Further Links] Matthew Goodrich: Website https://goodrich.nyc/ Instagram https://www.instagram.com/good_rich.nyc/ Music: Track: SkyHigh — Enine [Audio Library Release] Music provided by Audio Library Plus Watch: https://youtu.be/q-lf6x9cVXw Free Download / Stream: https://alplus.io/skyhigh Follow Us: Instagram @therightanglepodcast Personal Instagram @elleliudesign https://www.therightanglepodcast.com https://anchor.fm/therightanglepodcast

On today's episode of All in the Industry®, Shari Bayer is joined by Lonny Sweet, CEO of The Connect Group, the first full-service culinary marketing agency that specializes in reaching food-connected audiences through strategic food & beverage initiatives. With 10+ years in sports marketing, representing the best athletes, coaches and broadcasters in the business, Lonny’s path changed when he met Chef Marc Forgione following his Next Iron Chef victory. Lonny now represents top culinary personalities, including Chef ForgIone, Michelle Bernstein, and Ludo Lefebvre. Today's show also features Shari's PR tip, Speed Round, Important Industry News discussion on COVID-19 and its impact on our hospitality community. Plus, Shari shares her first Solo Dining/Delivery experience at La Palapa Taco Bar at Gotham West Market in NYC. 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®. Stay safe and well. Image courtesy of Lonny Sweet.All in the Industry is powered by Simplecast. 

Ivan's journey began with a dishwashing job at a sushi bar when he was 15. He discovered a culture and cuisine that would shape the rest of his life. Upon graduation from high school, Ivan decided to major in Japanese language and literature at the University of Colorado, Boulder. After graduating, Ivan immediately moved to Japan to teach English and he quickly cemented his love of everything Japanese. He returned to the US in 1990 and enrolled in the Culinary Institute of America, and began his culinary training. Upon graduation from the CIA, and stints at Mesa Grill, Lutece, and Restaurant Associates, Ivan returned to Tokyo to live in the country that he fell in love with. He had still never given thought to combining his love for cooking and Japan, but that was soon to change. Ivan was anxious to start a food-related business in Japan but was unsure of which direction to take. He thought about opening a cooking school, a sandwich shop, even a pizzeria. It was his wife's suggestion that he open a ramen shop. This move seemed destined for failure in a country where ramen enjoys a cult-like status. Incredibly, Ivan not only succeeded, but became one of the top ramen shops in Tokyo, an unheard of accomplishment for a foreigner. In 2010 a second shop, Ivan Ramen Plus, was opened. In 2012, Ivan returned to NY with the hopes of opening a business back home, while continuing to operate his two shops in Tokyo. In the meantime his cookbook "Ivan Ramen" was published. His first venture in the US, Ivan Ramen Slurp Shop, opened at the Gotham West Market on 600 11th Avenue in November of 2013 to huge crowds and critical acclaim. Soon after, his US flagship, Ivan Ramen opened at 25 Clinton Street on New York's Lower East Side. Both restaurants continue to enjoy critical acclaim and have been mentioned in countless magazines, websites, blogs, and television programs. Ivan is widely recognized as the American authority on ramen and all things Japanese. His effortless crossover from American to Japanese cultures has given him a distinct advantage. He speaks fluent Japanese, and has a deep understanding of the culture which allows him to present a product that appeals to both Japanese and American audiences. In February of 2017 Ivan was featured in the hit NETFLIX series CHEFS TABLE, instantly vaulting him into the company of some of the world's great chefs and restauranteurs. This honor has driven even more fans of ramen into Ivan's restaurants where he continues to serve them his uniquely "Ivan" cuisine. On this episode, Ivan shares his one way ticket to live in New York City from the turn of the 20th century onwards. He also shares the beauties of ramen noodles and his beloved Japan. Ivan is just one of the dynamic guests featured on The One Way Ticket Show, where Host Steven Shalowitz explores with his guests where they would go if given a one way ticket, no coming back! Destinations may be in the past, present, future, real, imaginary or a state of mind. Steven's guests have included: Nobel Peace Prize Winner, President Jose Ramos-Horta; Legendary Talk Show Host, Dick Cavett; Law Professor, Alan Dershowitz; Fashion Expert, Tim Gunn; Broadcast Legend, Charles Osgood; International Rescue Committee President & CEO, David Miliband; Playwright, David Henry Hwang; Journalist-Humorist-Actor, Mo Rocca; SkyBridge Capital Founder & Co-Managing Partner, Anthony Scaramucci; Abercrombie & Kent Founder, Geoffrey Kent; Travel Expert, Pauline Frommer, as well as leading photographers, artists, chefs, writers, intellectuals and more.

On today's episode of All in the Industry®, host Shari Bayer chats with August Cardona, Co-Founder of Epicurean Group, including L’Artusi, Anfora, and dell’anima, which recently relocated to Gotham West Market after 11 years on 8th Avenue. As part of this move, August has moved into an advisory role as three of his longtime employees have taken over the day-to-day operations. August began his career in the Finance sector, but an undeniable connection to the hospitality industry and a passion for food & wine led him back to food & beverage. He spent several years at Italian Wine Merchants where he spearheaded Marketing and Business Development initiatives, before opening his first restaurant, dell’anima, in October 2007. August holds a B.S. in Business Management from Cornell University, with a concentration in Food Marketing. He sits on several boards, including of Wellness in the Schools and Heritage Radio Network. Today's show also features Shari's PR Tip, Speed Round, Industry News discussion, and Solo Dining experience at Sushi-san in Chicago. 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®! All in the Industry is powered by Simplecast.

Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author known for his inventive yet approachable Spanish cuisine, he is also a leading authority on health and wellness. Seamus opened his first solo restaurant Tertulia in Manhattan in 2011, which was awarded two stars from The New York Times and was a finalist for the James Beard Foundation Award for Best New Restaurant. In 2013, he opened El Colmado, a Spanish tapas and wine bar at Gotham West Market, a food hall in New York’s Hell’s Kitchen.  After cooking throughout Spain, New York and San Francisco, Seamus first rose to national prominence in 2006 with Boqueria, one of the first critically acclaimed and highly successful Spanish restaurants in New York. In 2009, he was one of three finalists on the Food Network’s “The Next Iron Chef.” He can often be seen as a featured judge on the popular Food Network series “Chopped” and “Beat Bobby Flay,” and is a frequent guest on programs such as The Today Show, The Martha Stewart Show and CBS This Morning. More recently, Seamus has become a leading authority in the conversation on food, health and wellness. An avid cyclist who raced competitively in his twenties, he was diagnosed in 2007 with rheumatoid arthritis, an autoimmune disease that forced him to rethink his relationship with food, and led to his first cookbook Hero Food, published in 2012. Through food, exercise and lifestyle changes, Seamus was able to successfully turn his health around. He shares his story through numerous speaking engagements around the country, and has been featured in major publications such as The Wall Street Journal, Chicago-Tribune, and The Guardian. He has written about his experience for The New York Times and through his bimonthly column in Men’s Journal.

Elle Russ chats with Seamus Mullen, an award-winning New York chef, restaurateur and cookbook author about his struggles with Rheumatoid Arthritis and his journey to complete healing through FOOD.  An avid cyclist who raced competitively in his twenties, he was diagnosed in 2007 with rheumatoid arthritis, an autoimmune disease that forced him to rethink his relationship with food, and led to his first cookbook Hero Food, published in 2012. His second book Real Food Heals was released in 2017.  Through food, exercise and lifestyle changes, Seamus was able to successfully turn his health around. For 7 years now, Seamus has been off all RA medication and has no RA markers on his blood results!     Seamus opened his first solo restaurant Tertulia in Manhattan in 2011, which was awarded two stars from The New York Times and was a finalist for the James Beard Foundation Award for Best New Restaurant. In 2013, he opened El Colmado a Spanish tapas and wine bar at Gotham West Market, a food hall in New York's Hell's Kitchen. His latest venture is fast-casual concept Whitley Bird & Greens.  After cooking throughout Spain, New York, and San Francisco, Seamus first rose to national prominence in 2006 with Boqueria, one of the first critically acclaimed and highly successful Spanish restaurants in New York. In 2009, he was one of three finalists on the Food Network's “The Next Iron Chef.” He can often be seen as a featured judge on the popular Food Network series “Chopped” and “Beat Bobby Flay,” and is a frequent guest on programs such as The Today Show, The Martha Stewart Show and CBS This Morning.   SELECTED LINKS Instagram, Facebook, Twitter: @seamusmullen  Website: www.seamusmullen.com

Stephen, Pete & Austin sit down with two weeks worth of Comics at the Table, get a recap of the goings-on at New York Comic Con 2016, and get to know Acme's newest employee a little bit better before getting way too sentimental with each other! Show Notes: "Star Wars: Doctor Aphra #1 Variants by Larroca, Reis" at Comic Book Resources.com. "Snyder & Capullo Re-Teaming for Batman-centric DC Summer Event at Comic Book Resources.com." "The shot of Stephen & Robert Kirkman from this week's email. "Support for Hillary & Hawkeye at the Gotham West Market. "Adam West on tour at the American Museum of Natural History.  

Amon welcomesEmily Khoo to the show. They talk about growing up in Atlanta, reaching out to guests, lines of New York, regrets, struggling with Identity and Sexuality, trolling in chat rooms, trips to Louisiana, coming out, first jobs, creative processes and finding your passion. Links to the Stuff we Talked About Know these Folks Stefan Sagmeister - http://sagmeisterwalsh.com Andrew Eccles - http://www.andreweccles.com Eat Here Der Krung Thai Cuisine - http://www.derkrungnyc.com Uma Temakeria - http://www.umatemakeria.com Kimpton Ink48 - http://www.ink48.com Gotham West Market - http://gothamwestmarket.com Ample Hills Creamery (The Ice-cream Spot) - http://www.amplehills.com Blue Bottle Coffee - https://bluebottlecoffee.com Genuine Roadside -  http://www.eatgenuine.com Ivan Ramen - http://www.ivanramen.com Gabriel's Gate - https://www.yelp.com/biz/gabriels-gate-buffalo Anchor Bar - https://www.anchorbar.com Read This Seat of the Soul - http://seatofthesoul.com Watch This Idiocracy  -  http://www.imdb.com/title/tt0387808/ Go Here Alvin Ailey American Dance Theater - https://www.alvinailey.org Corning Museum of Glass - http://www.cmog.org The Strong | National Museum of Play - Rochester - http://www.museumofplay.org Union Square - https://www.nycgovparks.org/parks/union-square-park Columbus Circle - https://en.wikipedia.org/wiki/Columbus_Circle Buffalo - https://en.wikipedia.org/wiki/Buffalo Supreme - http://www.supremenewyork.com Story - http://thisisstory.com On Tap - http://www.wholefoodsmarket.com/service/tap-featuring-genji-izakaya More About Emily http://emoosays.com https://www.instagram.com/emoosays/ http://www.emkhoo.com This episode is sponsored by Gorilla Coffee.

“I’ve really started to look at health as being contagious in a way that when you start to make really good and considered choices about your own well-being, the people around you take notice and they start doing the same thing as well.”Seamus MullenImagine yourself so debilitated by a battery of chronic ailments you can barely get out of bed. Merely walking down a simple flight of stairs or lifting a a book is excruciating. Knife-like pains cause you to scream so loudly, your neighbor calls 911. Then one day you collapse at work and awake in the hospital to discover you have suffered 36 embolisms that are filling your lungs with blood so quickly, drowning is a very real possibility.Now imagine yourself a couple years later in a tropical jungle competing in La Ruta Del Conquistadores. Widely considered one of the toughest endurance challenges on the planet, La Ruta is a 3-day, 161-mile mountain bike race with over 29,000 feet of climbing that traverses Costa Rica from the Pacific Ocean to the Caribbean Sea.This is the incredible arc of today's guest, Seamus Mullen.An award-winning New York City chef, restaurateur and cookbook author known for his inventive yet approachable Spanish cuisine, Seamus is the proprietor of several restaurants, including Tertulia (a finalist for the James Beard Foundation Award for “Best New Restaurant”), El Colmado, a Spanish tapas and wine bar at Gotham West Market, and Sea Containers at Mondrian London.A semi-finalist for Best Chef NYC by the James Beard Foundation 3 years in a row, Seamus was also one of 3 finalists on the Food Network’s The Next Iron Chef. He frequents the popular Food Network series Chopped and Beat Bobby Flay as a featured judge and is a recurring guest on programs such as The Today Show, The Martha Stewart Show, and CBS This Morning.But the important things in life snapped into focus for Seamus in 2007 when he was diagnosed with rheumatoid arthritis, an autoimmune disease that precipitated a near death experience and quite literally brought him to his knees.A once avid cyclist who raced competitively in his twenties, Seamus suddenly found himself unable to properly function.Pedal a bike? A pipe dream.Seamus was faced with a choice. Either live out the remainder of his days with unbearable suffering, or take matters into his own hands. He chose the latter.It wasn't easy. And it wasn't overnight. But by making a decision to make wellness his number one priority; by harnessing the power of holistic, functional medicine; and by rebooting his lifestyle wholesale, Seamus Mullen ultimately healed himself.By virtue of working with people like lifestyle architect Ari Meisel and functional medicine doctor and RRP alumnus Frank Lipman (click here to listen to my podcast with Frank), Seamus can now add wellness advocate and authority to his already impressive resume. And when he's not racing his bike across Costa Rica, he's pedaling for charity or lost on one of his many cycling and motorcycle adventures exploring remote parts of the planet.Seamus has shared his amazing story of renewal with major publications like The Wall Street Journal, The New York Times and through his bi-monthly column in Men’s Journal. He is currently making a documentary about his journey called Back on the Bike.Seamus is a great guy and we had a fantastic conversation that explores all the aforementioned topics and then some, including:* the importance of healthy school lunch programs* the story behind his Rheumatoid Arthritis* the failure of traditional RA treatment protocols* symptomatic treatment vs. true healing methodology* his vivid near-death experience See acast.com/privacy for privacy and opt-out information.

In the past few years, ramen shops seem to be popping up everywhere from Harlem to Flushing. Chef Ivan Orkin, who just opened Ivan Ramen Slurp Shop at Gotham West Market and published the memoir/cookbook Ivan Ramen, says that the reason ramen has gotten so popular is because it’s the ultimate comfort food. “It’s all in one bowl — it all gets eaten together,” he says. “There’s a lot of different flavors. There’s fat and salt. And I think it just hits all those different points we need to make us feel good. And it’s simple.” Orkin opened his first ramen shop in 2007 in Tokyo, and went on to launch his own instant ramen brand. Not bad — for a Jew from Long Island. Orkin says being an outsider in Japan had its advantages. “You have.. the obvious hook,” he said. “You slide open my little aluminum doors and there’s a white guy standing behind the counter, which certainly didn’t hurt. I won’t lie.” One of his specialties, noodles made with rye flour, had less to do with all the rye bread he ate growing up and more with the simple stuff that inspires him. “The flour is very different in the United States than in Japan,” Orkin explained. “It’s milled a lot more finely there. And here, you know, I ended up using rye. I do use rye in Japan but not in every one of my noodles. In some of my noodles I use toasted corn, in some I use whole wheat.” (Photo: Ivan Orkin and Amy Eddings at WNYC/Ivan Orkin) He only uses a small percentage of rye flour, though, because it doesn’t bind well. “It’s just enough to give a little bit of an aromatic punch,” he said. Orkin, a self-described geek who makes up noodle recipes in his head, confessed that he doesn’t remember his own cooking instructions line for line. So when it came time to take photos for the cookbook, he had to go about it like any home cook. “I opened up the book, and I read the recipe,” Orkin said. “I didn’t have any kansui on hand [so] I made it with Harold McGee’s recipe. And the [noodle] recipe really, really works. I mean, it’s dauntingly long and yet if you read it slowly and carefully, you can do each component one at a time.” Some parts can be made ahead of time and refrigerated. As for where to source the various Japanese ingredients, Orkin recommended heading out to the Japanese supermarket Mitsuwa in Edgewater, New Jersey. There’s a food court there with ramen and rice bowls to make the trip particularly worthwhile. Mitsuwa also holds seasonal ramen events with guest chefs flown in from Japan. Orkin may just be distracting the hungry masses by sending them to Mitsuwa for the moment. In addition to the 20-seat Slurp Shop, his storefront restaurant at 25 Clinton Street is set to open early next year, though he wouldn't specify a date. “I’ve given up giving dates because I’ve been getting chastised,” he said. “Apparently, one person Tweeted that I’ve redefined the word ‘soon’... Touche, touche.” If you’re not willing to wait, try your hand at reproducing Orkin’s ramen noodles at home. Here’s the recipe.