Podcasts about greek food

Send us a textMy unofficial new co-host, Patricia Kara joins me once again with the guys from RGE Travels. A full-service travel agency with first-class concierge services that handles everything from river cruises to Disney! John Heinrich, a former military police supervisor and bodyguard fell in love with traveling the world and decided to join the industry with the owner, Ray Evertson who speaks four languages and they two explain riding a camel in Egypt! Find out how #9 got connected with them, the cruise to Greece coming to fruition and she explains for those who do not know who, Julie McCoy is!Learn about the millennial class ship, Celebrity Infinity which is a classic ship and in itself is a BIG reason to join us on the cruise! Patricia explains how hospitable the locals are in Greece and be prepared to join them to eat. We will be leaving and returning from Athens and traveling to the islands of Mykonos, Santorini, Thessaloniki, Volos, and Ephesus in Turkey. There is a two-day pre-cruise in Athens that includes the Acropolis. ALL INCLUSIVE! Packages start as low as $2700 with payment plans available. See notes for the registration link. Into history? This is for you! The birthplace of western civilization is Greece! Love Triva? Stardust Trivia is more than just trivia, it's an experience! At Stardust Trivia, there are no strangers, just new friends! Nobody travels alone with RGE, all individuals are welcome and will have F-U-N! Patricia explains how awesome the beaches and water in Greece are! Get your swimsuit ready and your beach body!Having someone like Patricia who has been there multiple times, lived there, speaks the language and can show you places you would not ever get on your own! It's a once in a lifetime bucket list experience!LINKS:Register for 7 Night Best of Greece Cruise: https://www.funseas.com/_files/ugd/fea9e7_fc0842a738d1436da30ab29f900109f2.pdf RGE Travels: https://www.rgetravels.com/ Follow Patricia on her socials: Facebook: https://www.facebook.com/patriciakaraIG: https://www.instagram.com/patriciakara/Website: https://www.patriciakara.com/Follow Tommy on his socials:Facebook: https://www.facebook.com/tcanale3IG: https://www.instagram.com/tommycanale3/     https://www.instagram.com/stardust_trivia/Eye-Opening Moments PodcastEye-Opening Moments are stories of adversity, encounters, and perspectives. They are...Listen on: Apple Podcasts SpotifySupport the showFollow the show on Instagram: https://www.instagram.com/beforethelightspodcast/Follow the show on Face Book: https://www.facebook.com/beforethelightspodcast/Follow the show on Tik Tok: https://www.tiktok.com/@beforethelightspodcast?lang=enFollow Tommy on Face Book: https://www.facebook.com/tcanale3Rate & Review: https://podcasts.apple.com/us/podcast/before-the-lights/id1501245041Email the host: beforethelightspod@gmail.com

Today we are joined by Adelle Petropoulos, a makeup artist and content creator who shares her love of food and culture with her ever-growing audience. PEW PEW PEW!Known for her hilarious and relatable takes on Greek food (including her iconic frappe video) and life as a foodie, Adelle gives us a peek into her world, from eating at restaurants to the recipes she makes in her kitchen and films for the world!We dive into everything from her Greek roots and favourite childhood meals to why olive bread might just be the best bread ever. Plus, Adelle reveals what it's like balancing her career in makeup with making content and building a community—and why her account mysteriously got banned.Adelle tells us her top food picks for Melbourne and Sydney, and of course, we settle the age-old debate Greek or Italian?You can follow Adelle on Instagram and TikTok. Hosted on Acast. See acast.com/privacy for more information.

In this episode of Bean There Done That, host Phillip Di Bella sits down with Nicholas Mitrossilis, the founder and managing director of The Yiros Shop, a beloved fast-food chain in Brisbane. Nick shares his entrepreneurial journey, from his early days growing up in a family-owned fish and chip shop to building a thriving business with over 16 stores. They discuss the lessons learned from working in hospitality and construction, the challenges of rapid expansion, and the importance of knowing your numbers in business.Nick's story is a powerful reminder that success is not an overnight journey. He opens up about the inspiration behind The Yiros Shop, its rapid growth, and the plans to expand to 150 stores across Australia, with a focus on drive-thru service. Nick also highlights the significance of creating pathways for his team members, with many progressing from entry-level roles to store owners.Whether you're an aspiring entrepreneur or simply curious about what it takes to build a fast-food empire, this episode is packed with valuable insights on growth, resilience, and the power of food to connect people.Key Topics and Themes:Nicholas' upbringing in hospitality and its influence on his careerFounding The Yiros Shop in Brisbane and expanding to over 16 storesThe difference between a Yiros and a kebabLearning the importance of systems and knowing your numbersOvercoming challenges like COVID-19 and the chip shortagePlans for The Yiros Shop's expansion, with a focus on drive-thru modelsThe value of investing in people and creating career pathways within the businessAbout Our Guest:Nicholas Mitrossilis is the founder and managing director of The Yiros Shop, a fast-food chain specialising in Greek cuisine with over 16 locations in Brisbane. Under his leadership, The Yiros Shop has rapidly grown from a single store to a multi-store business, with plans to expand to 150 locations across Australia. In 2022, Nicholas was honoured with the Young Entrepreneur Hospitality and Tourism Award, recognising his contributions to the food industry. Passionate about quality ingredients and excellent service, Nicholas is committed to creating career opportunities for his employees while bringing a taste of Greece to Australia.Key Takeaways:Know your numbers: Nicholas stresses the importance of understanding your profit margins, especially in a competitive industry like fast food.Invest in people: Building a strong team is crucial to long-term success. Nicholas has focused on creating pathways for his employees to grow within the company.Adaptability is key: From dealing with a chip shortage to navigating COVID-19, Nicholas highlights the importance of adapting to changing circumstances.Drive-thru expansion: With a focus on convenience, The Yiros Shop is set to grow with more drive-thru locations, offering customers a quicker, more efficient experience.Links and Resources:The Yiros ShopNicholas Mitrossilis on LinkedInThe Coffee CommuneTime-Stamped Key Points:[00:01:00] – Introduction to Nicholas Mitrossilis and The Yiros Shop[00:03:00] – Growing up in a family-owned fish and chip shop[00:04:00] – Opening the first Yiros Shop in Brisbane, 2015[00:09:00] – What makes a Yiros different from a kebab[00:10:20] – The importance of knowing your numbers in business[00:14:00] – Expanding to five stores and learning to maintain consistency[00:15:40] – Surviving COVID-19 by adapting the business model[00:19:00] – Nick's vision for 150 Yiros Shop locations and the focus on drive-thru service[00:24:00] – How the chip shortage led to introducing new menu items[00:27:00] – Learning from industry giants like McDonald's[00:29:00] – Nick's advice to aspiring entrepreneursDon't miss out on this inspiring episode where Nicholas Mitrossilis reveals the secrets behind his success and the rapid growth of The Yiros Shop. Listen now on your favourite podcast platform, and visit The Yiros Shop for a taste of authentic Greek street food.Produced by The Podcast Boss.

Karen & Janet start this podcast with excellent buying opportunities & rentals that are available in Ventura County. Their first guest, Derek Contreras, of Smart Home Financial has numerous ways that people can qualify for loans.  Derek finds the program that fits your needs.  Former Police Officer John Good cautions listeners on the many scam artists who are out there to take your money with cons on social media and your phone, a must listen.  Then Lynn from The Greek at The Harbor gives the rundown on the Halloween events happening at the Greek & throughout The Harbor, lots of frightful fun and the best Greek Food in Ventura County!.  Janet & Karen wrap up this podcast with a look at ballot initiatives that affect buyers, renters, homeowners & landlords, information you need to hear from the experts, Girls On The Air!

Bret was a bit of a homebody last week as he prepared for CREATE: The Event for Emerging Restaurateurs, a conference that Nation's Restaurant News is hosting in Nashville this week, but he did enjoy traditional Jewish brisket for Rosh Hashannah at a friend's home in Manhattan.  Pat attended two Broadway shows that were preceded by tasty and affordable meals, which can be hard to find in New York City's Theater District. She had a prix fixe pre-theater dinner of creamy parsnip soup, grilled swordfish with vegetables, and baklava at Kellari Taverna for $55, and before a Saturday matinee, she had a tasty and reasonably priced brunch at Boqueria, which was less than $20 per person (before tip) — an extreme rarity in Midtown Manhattan. The co-hosts also discussed the Chicken Big Mac, which McDonald's is launching on Oct. 10, replacing the two all-beef patties with breaded and fried chicken patties. Like the original sandwich, the new version has special sauce, lettuce, cheese, and pickles, but no onions. Bret wondered about that, which led to a discussion on the role of onions on a chicken sandwich and whether, in fact, they have a role to play at all.  Then he shared an interview he had done with Rob Levitt, head butcher and chef de cuisine of Publican Quality Meats in Chicago. Levitt shared his passion for butchery and his appreciation for One-Off Hospitality's leader and chef, Paul Kahan. He also discussed his appearance on the hit TV show "The Bear," streaming on Hulu, in which he played himself.

WOULD YOU EAT THIS GREEK FOOD? by 101.9POR

Greek Food, Buzz-kills, & SatyrsBy Quinn_McMullen, in 8 parts. Listen to the ► Podcast at Explicit Novels. Chapter 13On Tuesday morning I had the following text exchange:Christina: Are you going to FY Convocation?Quinn: Yes. You?Christina: Can I sit with you?Quinn: Absolutely. Meet at my office at 11:15.Full-time faculty are required to attend three formal events per year: the commencement ceremonies in December and May, and the First Year Convocation at the start of the academic year. We have to wear our academic regalia, or as many faculty members call them,  our wizard robes,  because we look like something out of Harry Potter.As we were walking into the convocation, Chris was behind me, ensuring she would sit next to me.Francesca was slightly ahead of me in the next column, "Quinn, how was your summer?""It was nice and quiet.""Ready to start playing again?'"Just let me know when?""Maybe next week some time. I'll send out a poll for best times.""I'll look for it.""Can we use your barn to rehearse again?""Sure.As we started to file into the seats, Chris grabbed my arm and Zoë was suddenly next to me. I let her go in first. I was blessed to have my lovers on either side of me. We filed in and luckily we had seats out of the sun. I figured if the convocation went for more than ninety minutes we would be in direct sunlight. Black polyester wizard robes plus direct sunlight would mean sun-dried professors in short order.Zoë leaned over and whispered in my ear, "I imagine if everyone knew what has gone on between us."I passed the message to Chris who reached for my hand and hid it under the material.She whispered back, "They'd be scandalized."I smiled, "By the way, I love the way your hair smells."I whispered to Zoë what Chris had said and she in turn held my hand under the robes. Without a doubt, it was the best convocation I had ever been to.Wednesday morning dawned crystal clear. Overnight we had some rain showers and the temperatures could only be described as refreshing. Chris had said she wanted to run, so I was in the barn, getting my bicycle down, when she drove up.Chris got out and leaned against her car door, "Have I told you that you look good in bike shorts.""I think you have, but I don't mind hearing it again."She closed the door and revealed that she was wearing a pair of skin-tight, yellow Lyrica running shorts, her mons and pubes providing topography to the fabric.I remarked, "Speaking of looking good in shorts. You are looking good Dr. Ashby.""Do you like them? I bought them especially for you.""I love them. I may have to ride behind you so I can admire the view.""As long as you have my water, you can ride wherever you want. The neighbors might think you're a dirty old man though.""Good point."Chris stretched in the drive since the grass was wet. Soon she was running and I was practicing my bicycle domestique duties. As we were entering my drive after the run Chris got a charley horse in her calf.I put her arm over my shoulder to take off some of the weight. "Let's get you inside and I'll rub it out.""Damn this hurts."I helped her to the couch and had her lay down. She had a large knot in her right calf and I gently massaged it. Her groan was part pain, part relief.I started talking to fill the silence, "My college roommate was a runner. He was big on bananas for the potassium. Want one?""Sure."I came back with a banana and a bottle of Gatorade. "This may help with your electrolytes.""Thanks. When you get the knot out, would you mind massaging the rest of my legs?""Would I mind massaging a beautiful woman's legs? Gee, there's a difficult question to answer.""You're impossible."I began working her muscles starting with her feet. The groans started almost immediately. I worked first her right, then her left leg. Chris spread her legs as much as the couch would allow as I worked up to her crotch. I made sure to make contact with the fabric stretched across her vulva as often as possible. I jokingly apologized each time. Then I began on her glutes. I massaged them hard, but was again in teasing mode,  making contact with her fabric-covered anus on several occasions.Chris groaned again, "All this is making me wet."I placed my hand over her crotch. "Yes, I think I can detect some moisture.""I think in the future, a massage will be part of any showering event. Next time I'll get naked first.""I like that idea.""Right now I think you need to lead me up to your shower and clean me really good.""It will be my pleasure.""Mine too." When my class let out on Wednesday, I headed straight to my date with Violet. Her apartment was easy to find and I was knocking on her door two minutes early.She answered it and looked surprised.I said, "Hi. What's the matter?""I've never had a guy come to my door before. Usually, they just send me a text that they're here.""I'm old school. I'll even hold the door for you.""That's so sweet."She gave me a peck on the cheek and we headed to my car. As promised, I opened the door for her. As she was getting in I was again struck by her waist-length black hair. She wore a sundress that had some kind of mustard floral pattern, a stunning match for her raven locks.When I got in, Violet gave me a nice smile, "I know my generation gives your generation a lot of shit, but I kind of enjoy this chivalry stuff."Looking at her I was struck again by her hazel eyes. They were simply enchanting.I smiled, "I don't know if I would call it chivalry. That's the way my father taught me how to treat a lady.""Well, it is very nice. I know some women might object, but I enjoy it.""So where are we going for dinner?""I thought I would give you two choices. We have a nice Italian restaurant and a new Greek place that I have heard really good things about.""They both sound great. Do you have a preference?""I've never had Greek food.""Are you feeling adventurous?""Yeah.""Then Greek it is." As we were driving I was hoping we wouldn't need reservations. Wednesdays usually weren't busy days in the restaurant world. Luckily, my hunch was correct and the hostess found us a very nice table on the patio overlooking the river.Opening the menu, Violet looked a little overwhelmed. "I'm not sure what I should get.""Is there anything you don't like?""I'm not a fan of avocados, but that's probably not an issue here."The waitress came over, "Can I get you anything to start?" She had a bit of an accent."Violet, would you like anything to drink?""A glass of chardonnay, please."The waitress nodded, "And you sir?""I think I'll have the same thing. Could we have an order of these Turkish Cigars?""I'll put that in and be back to with your wine.""Efharisto.""Parakalo."Violet smiled, "You speak Greek?""You just heard most of it.""That's funny," She read the menu, "Spinach and feta wrapped in phyllo dough then lightly fried. That sounds good.""I remember eating something like that when I was in Souda Bay, Crete."The waitress returned with two glasses of wine. "Have you had a chance to decide on an entrée?"I smiled, "Sorry, we were talking. Please give us a couple more minutes."Violet was studying the menu. "Is there anything you would recommend?""Greek food is known for lamb. Anything with it is bound to be good. I've had kuzu makarna and sarma before."Violet read aloud, "Grilled lamb tossed with linguini. I'll stop right there. That sounds wonderful."I picked up my wine glass, "Well, here's to a wonderful research assistant. Thank you so much for your help."We clinked glasses, "Here's to working with a real gentleman."The waitress returned with the appetizer. "Are you ready to order?"Violet pointed at the menu, "I would like the kuzu...""Kuzu makarna. Very good and sir?""I would like the sarma. Oh, wait I see you have souvlaki. I think I'll have that.""Very well. I'll put your order in."Violet speared a cigar and placed it on her plate.

Tommy talks with Ian McNulty, who covers food and dining culture for The Times Picayune | New Orleans Advocate

Ouzo Talk goes live from the Greek Festival of Sydney in Brighton. Over two decades have passed since Brighton Le Sands played host to this iconic event, and with it being right in the boys' backyard it made sense that Ouzo Talk was on hand to talk to people on the ground! Join the boys as they talk to event organisers, Ouzo Talk fans, family and more in what is surely one of the closest things to a Greek 'Panigiri' that you can get.This episode of Ouzo Talk is proudly brought to you by:Kingsford Smith Transport – https://www.kstbuses.com.au/ & The Greek ProvidoreSupport the Show.Email us at ouzotalk@outlook.comSubscribe to our Youtube: https://www.youtube.com/watch?v=R3n85GSdk5Q&t=6sFollow us on Facebook: https://www.facebook.com/OuzoTalkFollow us on Instagram: https://www.instagram.com/ouzo_talk/

New Orleans food writer Ian McNulty on Greek Fest food.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Alex sits in!Kissing! Greek Food! French Monarchs!Boost your mental agility with these ten trivia questions, learn some fun quiz facts and amaze those you meet.The trivia podcast you can't live without. The Quiz Coconut team bring the pub quiz trivia to you, wherever you are in the world. Trivia, trivia, trivia!---Presented by Alex Barbosa GardinerCreated by James at Quiz Coconut.Music and Editing by Jules at Abstract Source: abstractsource.co.ukDesign by Ben at Ich Bin Ben: ichbinben.comQuiz CoconutUK: www.quizcoconut.co.ukCanada: www.quizcoconut.caWorldwide: www.quizcoconut.comVisit quizcoconut.com/podcast to send in your listener question!Send us your feedback: https://forms.gle/ScY5yFTpzUEwoMS76 Hosted on Acast. See acast.com/privacy for more information.

It's all Greek to me! SK shares her hot take on time spent in Greece. We are talking about all things, food, sightseeing, shopping, and making core memories with the people you love. Maybe it's time to consider your next trip. ResourcesMelissa Travels - Our travel agent - Let her know who sent you! Exclusive Membership Group ✨ Sign Up!Blog about Greece TripThe Hamam People Upcoming EventsThe Ladies Who Lunch - Mobile, AL HostSK VaughnLet's ConnectInstagram |  Newsletter | Website

We've all been there before, searching for an item in the pantry only to discover something that expired ages ago! Spring cleaning isn't just for closets and backyards, it's the best time to organize your pantry, and we've got some tips to help you formulate your plan of attack. Watch on YouTube https://youtu.be/LHuJSO_fZko This is the time of year we all feel inspired to do some deep cleaning and purging. Whether it be storing warm clothes and jackets until the fall, clearing our backyards to start a garden, or deep cleaning our homes, spring cleaning is something we as humans tend to do without thinking. But all too often the pantry gets overlooked and it shouldn't! In this episode we share our game plan for pantry cleaning and organization and talk about some of the containers and storage options we find most useful. We also discuss some of the items you can consider stocking in your pantry and spice cabinet! Taste testing Trader Joe's Greek goods Tara and I were excited to try some of these Trader Joe's shelf-stable Greek goodies for you. The taste test included TJ's Greek eggplant, Greek chickpeas, and grape leaves. Follow along in the video if you'd like to see the items we're tasting! Resources Lemon Caper Linguine Recipe Linguine al Limone Recipe Chicken Pesto Pasta Salad Recipe Chocolate Guinness Cake Recipe Italian Wedding Soup Recipe If you enjoyed the Spring Cleaning Your Pantry Episode, leave a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Message us any stories, questions, advice or anything else you can think of to +357 99020691 and we may use them in one of our future episodes, all messages will stay anonymous.  / coolerbox  YouTube Subscribe: https://www.youtube.com/@CoolerBoxPodProduced by: Xanthos Avraamides https://www.instagram.com/xanthos_avr/More Peter KypriSubscribe: https://www.youtube.com/cypriotsmurfTiktok: https://www.tiktok.com/@cypriotsmurfFacebook: https://www.facebook.com/CypriotSmurfInstagram: https://www.instagram.com/cypriotsmurf/Twitter: https://twitter.com/CypriotSmurfMore Lagi FlatleyTiktok: https://www.tiktok.com/@neekzsandlagiInstagram: https://www.instagram.com/lagiflatleyMore CoolerBoxiTunes: https://podcasts.apple.com/cy/podcast/coolerbox/id1725697006Spotify: https://open.spotify.com/show/4gYhASR1Sn2MaR4oySxkKBTiktok: https://www.tiktok.com/@coolerboxpodInstagram: https://www.instagram.com/coolerboxpod/Facebook: https://www.facebook.com/coolerboxpodX: https://twitter.com/CoolerboxPod/ thanks to2J Youtube: https://www.youtube.com/@2JOfficial X: https://x.com/georgeioannou2j Instagram: https://www.instagram.com/official2j/ David Jimmerson  *Professional Private Chef*Dedicated and innovative private chef with a passion for crafting exceptional culinary experiences tailored to the unique preferences and dietary requirements of discerning clients. With over 10 years of experience in prestigious high end restaurants across the island and Scandinavia, households and yachting  luxury events, adept at creating diverse menus showcasing the finest ingredients.  Specialized in fusion cuisine, David blends traditional techniques with modern flair to deliver  a memorable dining experience that exceed expectations. Known for impeccable attention to detail and presentation.Adept at managing all aspects of culinary operations, including menu planning, sourcing ingredients, meal preparation, and kitchen organization. Collaborative and client-focused, committed to providing personalized culinary experiences.Booking contact:Email: chefdjimerson@gmail.com Tel: +35797717873Instagram: https://www.instagram.com/david_jimerson/#peterkypri #lagiflatley #coolerbox

OPA!!! Are you ready to do a deep dive into all things Greek this week with the amazing women behind @worldwidegreeks?! We are talking about Greek Food, Greek Culture, the Greek Experience and of course what to do when you get to Greece! All that and so much more!

The Podcast is back! Sports, Greek Food and Intermittent Fasting.

Joe Summerour and Eric Williams, Taziki’s Mediterranean Cafe (North Fulton Business Radio, Episode 735) On this episode of North Fulton Business Radio, host John Ray spoke with Joe Summerour and Eric Williams, both of whom work for Taziki’s Mediterranean Cafe in the Metro Atlanta region. They reflected on the company’s 25-year history, its growth from its […] The post Joe Summerour and Eric Williams, Taziki’s Mediterranean Cafe appeared first on Business RadioX ®.

Joe Summerour and Eric Williams, Taziki’s Mediterranean Cafe (North Fulton Business Radio, Episode 735) On this episode of North Fulton Business Radio, host John Ray spoke with Joe Summerour and Eric Williams, both of whom work for Taziki’s Mediterranean Cafe in the Metro Atlanta region. They reflected on the company’s 25-year history, its growth from its […]

Hello!On this episode I had the pleasure to interview the fantastic Greek author and chef Carolina Doriti about her new book, titled as above.What is "Kakavia"? "Giouvarlakia"? "Bobota" and "Koliva"? And what's the secret for the best Avgolemono?Where can we trace the lineage of all those traditional Greek recipes from? These and a lot more, in our interview today!Carolina will be in London 12th till 24th of November, appearing in Saturday Kitchen and fronting workshops at Borough Market in the 17th of November and 18th of November will be doing a workshop. Book here:https://oliveology.co.uk/product/cooking-with-carolina/ Also she will be cooking at restaurant Vori in Holland Park on 21st and 22nd of November.You can find out more and book here:https://vorigreekitchen.co.uk/ Her book Salt of the Earth is out now, and you can get it online or on all good bookshops!https://www.waterstones.com/book/salt-of-the-earth/carolina-doriti//9781787138544?sv1=affiliate&sv_campaign_id=259955&awc=3787_1698752038_ab4da470e66bc19b3be129111e510b4d&utm_source=259955&utm_medium=affiliate&utm_campaign=Genie+Shopping+CSS Diane Kochilas PBS series on Greek Food:https://www.pbs.org/food/shows/my-greek-table-with-diane-kochilas/Enjoy listening!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

On this episode of This Bites, one of Anne and Tarik's favorite restaurants makes it in the New York Times' "Restaurant List" of the top 50 eateries across the United States. They also review a Deer District rooftop restaurant, share a new modern Greek spot with a view like no other and bring us info on a championship pie contest.

On this late episode of Two Fat Guys Eat, we discuss Sean's favorite fair food and Greece's answer to the sandwich, the Gyro! We talk favorite combinations, do's and dont's and a few places locally where you can go to get the best gyros! Our subject from this episode is the Gyro, here are two places that we suggest you check out! The Big Greek Cafe in Urbana, MD: https://www.biggreekcafe.com/ and Aleko's Village Cafe in Middletown, MD (sorry, no website!) Show Theme: "Two Fat Guys Eat" by Derek Schiable:  https://www.metrolabmusic.com/

Today on What's Right: Live broadcast from the 50th Annual Las Vegas Greek Food Festival Sam and Alan talk politics, Greek food, and are joined by Lt Gov Stravos S Anthony Thanks for tuning into today's episode of What's Right! If you enjoyed this episode, subscribe to the show on Spotify or Apple Podcasts, and make sure you leave us a 5-star review. Have personal injury questions? Visit ⁠⁠Sam & Ash Injury Law⁠⁠ to get free answers 24/7. Connect with us on our socials: TWITTER Sam ⁠⁠@WhatsRightSam⁠⁠ What's Right Show ⁠⁠@WhatsRightShow⁠⁠ FACEBOOK What's Right Show ⁠⁠https://www.facebook.com/WhatsRightShow/⁠⁠ INSTAGRAM What's Right Show ⁠⁠@WhatsRightShow⁠⁠ To request a transcript of this episode, email ⁠⁠marketing@samandashlaw.com⁠⁠

Memories of her idyllic childhood in Crete inspire the banker-turned-cookbook author and chef's cooking. Here she talks about the food she loves best in both Greece and her current home in Cumbria, with host Orlando Murrin. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Todd was feelin a vibe, and he had a great time out with Amy. He's super bummed that Amy is giving him the cold sholder now. We'll call her and find out what's up.

Each week, Paul Foster (Michelin Star Chef) and Simon Alexander (award winning podcaster/ producer) catch up for coffee at Paul's Michelin Star Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Top 100 Restaurants in the UK, Carter's moves to Evesham for the Summer, Greek Food and Top 5 Nightcap Podcast moments. Learn more about your ad choices. Visit megaphone.fm/adchoices

MJ Gazali is a driven, passionate actor who highly respects the craft and those with whom he works. A native of Beirut, Lebanon, and now a proud US citizen, MJ has been fortunate to have varied life experiences, including being a flight attendant. Eight years ago, MJ moved to Des Moines from Los Angeles to help his then 87 year old mom run Gazali's, a mediterranean restaurant that has been a staple in Des Moines for over 40 years. He also takes care of his lovely sister, JuJu, who has special needs. Since his arrival to Des Moines, he has contributed much to the local film scene and has used his worldly experiences to bring one of a kind inspiring cuisine to the metro. MJ is a natural talent who internalizes his roles and gives them his all. He credits this ability to his father, a police officer in Beirut, who imparted to his children (four boys and four girls) the importance of honesty and integrity. MJ is proud of his heritage and strives to bring honor to his family in all his endeavors.Well-known producers and directors, such as Deran Sarafian, have described his work as "chiseled," "high-caliber," "intense," "subtle," "effortless," "natural." While his looks afford him the gift of playing different ethnicities, MJ also has the ability to 'wear' each role, capturing the character's every nuance, breathing life into his fictional soul.CONNECT WITH MJ:IMDBInstagram CONNECT WITH GAZALI'S:InstagramFacebookwww.gazalis.com Produced by: Northgate Marketing, Inc. Host: David Allen Tracy  CONNECT WITH DAVID:InstagramLinkedinwww.davidallentracy.com FOLLOW NORTHGATE:LinkedinInstagramFacebookYouTubewww.wearenorthgate.com

Des Moines Con has returned for year two and this year it is even bigger! “Des Moines Con is a celebration of comics, toys, TV, film, art, cosplay, games, and all things nerdy!”  Nerd Street President Ben Penrod talks about all the entertainment this weekend at the Iowa Events Center. Also, the great voice actors that made up everyone's childhood since the 80's.  Des Moines News: Des Moines' EMC Downtown Park on 701 Walnut Street is now open. Watch Video. Be part of the Waukee Independence Day Parade. Learn More. You can Fish for free this weekend across Iowa thanks to the DNR. Free Fishing Days.   Events Coming Up this Weekend! Greek Food Fair Festival  Principal Charity Classic Mustang Club of Central Iowa's 43rd Annual All Ford Mustang Car Show   Contact Me Visit talkDSM.com to read articles, see photos,contact me, and follow on social media.  Watch on YouTube. Text me your comments! 515-635-5426 Please begin each text with your first name and town your listening from. Thanks! Remember, "Community can be found in the white and yellow pages." I'll talk to you Monday!

In this episode, wellness travel expert, Barbara Tuckett brings you to the Euphoria Retreat, a resort nestled in the hills and forests overlooking the valley of Sparta and the Castle of Mystras in Greece. It's a beautiful destination with options for wellness, spa, relaxation, and detox! The programs are divided into four categories: introductory programs, holistic wellness, weight detox, and yoga. Whether you want to relax and destress, get weight management, or just have a cozy couples getaway in Greece, you'll want to check out this episode where you get the inside scoop on the programs and offerings at Euphoria. You'll also love this episode if you're a foodie; in it Barbara highlights the regional dishes that you should try next time you are in Greece, or try creating them in your own kitchen! Ready to book a trip to Greece? Contact Suite Dreams Travel. As your wellness travel experts, we take care of all of the planning, research, and arrangements, so that you can focus on the important part: creating memories and changing your life, one travel experience at a time. Website: www.suitedreamstravel.net Instagram: https://www.instagram.com/suitedreamstravelTwitter: https://twitter.com/suitedreamstrav Facebook: https://www.facebook.com/suitedreamstravel Pinterest: https://www.pinterest.com/suitedreamstravel 

Tarpon Springs Sponge Docks: Is it worth visiting?? We had a great day at the Sponge Docks in Tarpon Springs. We had the Mother-in-law with usso we wanted to show her a fun place with good food, shops and maybe even take a boat ride...Tarpon Springs - Sponge Capital of the World-- The Sponge Industry helped build a Greek Community that is now famous not only for the world's finest sponges, but for some of the finest Greek Restaurants, Markets, and Bakeries in the Country. What will you find in Tarpon Springs? The Sponge Docks, Greek Restaurants, Bakeries, Attractions, Natural Sponges, Sponge Diving, Tours, Sightseeing Cruises, Unique Greek and Florida Souvenirs, lots of Shopping, Sightseeing and Live Entertainment (Bouzoukia) Sponge Docks Webistehttps://spongedocks.net/Instagramhttps://www.instagram.com/thespongedocks/Hellas Restauranthttps://www.instagram.com/hellasrestaurantandbakery/Check out our full website here and Join our email list to always get updated on the show!!http://www.permanentvacationproject.com/Follow us on our social media channels:https://www.instagram.com/permanent_vacation_project/https://www.youtube.com/thepermanentvacationprojecthttps://www.facebook.com/permanentvacationproject/https://twitter.com/permanentvaca14Now have you ever thought about having you're own podcast?We use Buzzsprout and we absolutely love it! It is super easy, uploads all the episodes fast  and to all the important directories! Trust me, we have used others that were extremely confusing and more expensive! Start with a free plan or get right into a paid plan for as low as $12 per month. Following this link let's Buzzsprout know we sent you, gets you a $20 Amazon gift card if you sign up for a paid plan, and helps support our show.https://www.buzzsprout.com/?referrer_id=340120Please consider leaving us a review on Apple or Spotify or wherever you listen to your podcasts.Thank you,Sean & Jodi!Connect with us on IG,Permanent_vacation_projectPlease consider leaving us a review on Apple or Spotify or wherever you listen to your podcasts.Please consider leaving us a review on Apple or Spotify or wherever you listen to your podcasts.Thank you,Sean & Jodi! Connect with us on IG,Permanent_vacation_project

When it comes to Greek food, chef Peter Conistis of 'Alpha and Ploos', Mary Politis from 'Mary's Kouzina' and David Tsirekas are more than just experts. They're at the forefront of maintaining, extending and re-imagining our treasured cuisine. In true Greek fashion, the trio arrive at the Ouzo Talk Distillery with hands full of food and ready to talk about why Greek food is undeniably the best cuisine on earth. From Moussaka, to Baklava, and Sofrito to souvlaki and everything between, if you're a foodie, this is the episode for you.Support the showEmail us at ouzotalk@outlook.comSubscribe to our Youtube: https://www.youtube.com/watch?v=R3n85GSdk5Q&t=6sFollow us on Facebook: https://www.facebook.com/OuzoTalkFollow us on Instagram: https://www.instagram.com/ouzo_talk/

This fun, festive podcast with Karen & Traci features The Greek Restaurant which is hosting the upcoming Greek Festival at the Camarillo Airport  June 24, 25 & 26 it's the biggest party to kick off the summer.  Their next guest is Paul Hunt who talks about inventory, the overall market and gives everyone excellent guidance for buying and selling in this market from rates to refi and the importance of having a realtor with experience in this county for the best results.  Susan Wilson The Living Room Lawyer finishes up the podcast to explain Trusts, Wills &  Estate Planning. Have peace of mind your estate is in the right hands and in the correct language to benefit your heirs.  Enjoy the podcast! OPA!

If you're a true foodie you may have heard of Spanakopita. It is a Greek, savory pie made with phyllo bread and filled with spinach and other goodies. It has been around since the fifth century. But one local entrepreneur is putting a new twist on this dish by making the name easier for newbies to pronounce and adding his own ingredients to take this dish to a whole new level. My guest today is Jonathan Simos. He's a certified fitness trainer by day but his true passion is making spanakopita more accessible to the average person. Jonathan's love for his ancestral heritage and food as a second-generation Greek is the catalyst that made him start his newest venture — https://www.greektriangles.com (Greek Triangles). In this episode, you'll learn… Why Jonathan started Greek Triangles. How he makes this traditional food he grew up with. What's different about the style that he makes. Where you can purchase these wonderful savory pies. …. and much, much more … Thank you for stopping by and it is my hope that you will listen, learn, and most importantly connect! https://www.facebook.com/GreekTriangles/ (Facebook) https://www.instagram.com/greektriangles/ (Instagram)

Happy Tuesday, everyone! Nick has been looking forward to making these recipes for awhile! This week, we present a trio of Greek diner dishes, including pastitsio, tzatziki, and rizogalo (rice pudding). We hope you enjoy these diner favorites at home and that you read the Pulitzer Prize winning novel, Middlesex, by Jeffrey Eugenides.If you would like to suggest a meal (or beverage) from a work of literature for a future deep dive, send an email with the dish's name, title of the literary work, and the author's name to literallydelishpod@gmail.com. Keep listening to hear more of your favorite foods from books featured on Literally Delicious!Find the recipe for today's episode on Instagram @literallydelishpod.Sources:"The Kaffenion Connection: How the Greek Diner Evolved" - Edward Lewine - The New York Times, 14 April 1996https://www.nytimes.com/1996/04/14/nyregion/the-kaffenion-connection-how-the-greek-diner-evolved.html"The Health Benefits of Garlic" - Cleveland Clinichttps://health.clevelandclinic.org/6-surprising-ways-garlic-boosts-your-health/"The Benefits of Yogurt" - Elaine Magee - WebMDhttps://www.webmd.com/food-recipes/features/benefits-yogurtRecipes:Pastitsio:https://www.bonappetit.com/recipe/pastitsioRizogalo:https://www.thespruceeats.com/greek-rice-pudding-1706092

Love Greek food? Ever tried Greek wine? You should! Drinking wine associated with a specific cuisine is a great way to really understand how food and wine are meant to work together. In this episode, The Wine Pair serve up three Greek wines - Assyrtiko, Moschofilero, and Agiorgitiko - and taste and review them so that you can make informed choices the next time you are at a Greek restaurant. We also taste food from some local Greek restaurants, talk about the kinds of Greek cuisine we find in our hometown of Seattle, and explore the interesting intersection of Greek Italian themed restaurants in the Seattle area. We also discuss Greek pizza and what wine goes well with it, and we talk about the different kinds of pizza we have tried - New York style, Chicago style, Detroit style, Neapolitan, Old Forge, and Greek. What's your favorite? Wines reviewed in this episode: 2020 Greek Wine Cellars Assyrtiko, 2020 Hermes Moschofilero, and 2018 Kotrotsos Agiorgitiko.

They talked travel plans and got along great as far as Graham could tell. So why has Karina avoided him now that he wants to see her again? We'll call her and find out.

Paul Janeway is a southern boy from a small Alabama town who's had his world blown wide open thanks to music. Touring the world with his band, St Paul & the Broken Bones, has drastically expanded his palate -- he's eaten everything from pigeon heart to fancy Michelin star meals. But only one dish truly has his heart: Kraft Macaroni & Cheese! Paul and host Rachel Belle go deep into their Blue Box memories and idiosyncratic preferences, and then we learn the history of this iconic product with food historian Sarah Wassberg Johnson. Paul lives in Birmingham, Alabama, which is also home to a very niche, regional cuisine that we were completely unaware of! Rachel Belle chats with Birmingham filmmaker Jessica Chriesman and the owner of Alabama's longest running family restaurant, The Bright Star, about Greek soul food. Follow along on Instagram and learn more about the show at www.yourlastmealpodcast.com See omnystudio.com/listener for privacy information.

All cuisines evolve, but globalisation of food often means many cuisines and cultures are stereotyped to appease the local palates. None more so than what we know of Greek food. But there are some chefs that not only dive deep into the rich culinary history of their ancestry but look to take it forward into a new era and take their guests along for the ride too. For David Tsirekas, that journey back is vital for every step forward when it comes to cooking.https://www.perama2.com.auFollow The Cracklinghttps://www.instagram.com/thecracklingpodcast/Follow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow PorkStarhttps://www.instagram.com/porkstars/?hl=enhttps://www.porkstar.com.auLISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Holmberg's Morning Sickness - Brady Report - Thursday December 9, 2021 Learn more about your ad choices. Visit megaphone.fm/adchoices

Well, my first date here I ate ντολμαδάκια and I am already in culinary heaven. Bon Appetit!

Hey everyone! This video is all about the great food that Greece has to offer. We delve in to the history of the food, and how certain flavors came to be. Have fun watching!

John, Moses, Unk, Nate and Chris go over some of the hot topics this week. Ja Rule surprises everyone with an AMAZING (sarcasm) greek restaurant commercial. NFL shows off a covid helmet that is pointless. Talk Racial Equality vs Statue removals. Then the gang plays OnesGottaGo and discuss which fast food fries are the top.

MassLive's John Karalis answered non-Celtics related questions, including favorite non-Celtics to watch, the NBA tough guy vs. good guy team, Greek food, and the origins of RedsArmy.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

As the International Greek Food Festival prepares for its 35th year of providing food and fun in Little Rock on May 17-19, we sat down with an expert to tell us everything there is to know. As an attendee, festival chair and advertising chair, Jason Chacko has been a part of the International Greek Food Festival his entire life. He joined host Natalie Ghidotti to talk about the history, the charities that are supported and of course, the many delicious foods to look for on this year's menu.

If you were to ask an out-of-state visitor what they know about Salt Lake City, they typically default to a few stock answers. Mormonism, Jello, and snow. What many are surprised to learn about is the large and vibrant Greek community that fills the area with art, culture, and delicious food. One such restaurant is Manoli's, a new Greek restaurant that is quickly changing the game for finer Greek cuisine. You could almost say that Manoli Katsanevas was destined to be a restaurant owner. Growing up he washed and bussed tables at Crown Burgers, the restaurant his family owns and operates that is a staple in the Salt Lake City skyline. After attending culinary school and working at Cafe Niche and Fresco, the idea of creating something on his own began to tickle at Manoli's mind.Along with his wife Katrina Cutrubus, Manoli started Manoli's Catering. Manoli and Katrina challenged themselves with diving into a variety of cuisines, whether it was casual tailgate food or high-end, plated meals. And while they constantly created and innovated, they stuck true to a few key principles. Fresh ingredients, simple techniques, with a focus on bringing flavor and freshness to the forefront.These principles guided them, and eventually manifested into Manoli's, a Greek Small Plate Restaurant that opened in September of 2015. Going to their Greek roots, Manoli's offers a unique high-end Greek dining experience that truly highlights the unique Greek culture one finds in Salt Lake City. With an emphasis on community, sharing, freshness, and simplicity, Manoli's brings a much needed Greek dining experience to Salt Lake City.Join us as we learn about the journey Manoli and Katrina have taken, and the inspiration and love that went into developing this new neighborhood staple.—This episode of The Utah Foodie was hosted by Chase Murdock and produced by Ryan Samanka. Visit our episode archive on Ventricle Presents, and stay connected with us on Instagram, Facebook, and Twitter. Copyright © Ventricle Media, LLC • ventriclemedia.com