Podcast appearances and mentions of James Beard

* What recent James Beard and Michelin accolades mean for Texas and Houston restauranteurs and the food scene * Common threads Eat Like A Local restaurants share * Cooking with live fire changing the game? * Is The Bear a genuine reflection of the industry?

Jodi Moreno is a chef, culinary consultant, and food stylist based in Mexico City. She's the author of the James Beard–nominated cookbook More with Less and a new cookbook, Simple Pleasures. It's so fun to have Jodi on the show to talk about developing Simple Pleasures in Mexico City, the joys of summer salads, entertaining, and more.Also on the show is Tim Spector. He's a professor of epidemiology at King's College London, a cofounder of the science and nutrition company ZOE, and the author of The Food for Life Cookbook, a guide to the science of living well for home cooks. Tim addresses all our burning food science questions: probiotics, ultraprocessed foods, protein maxxing, and more.Get your tickets to our live event on July 23 at the Bell House in Brooklyn. Featuring conversations with Padma Lakshmi, Hailee Catalano & Chuck Cruz, and a live taping of Bon Appétit Bake Club with Jesse Szewczyk and Shilpa Uskokovic. Ticket sales benefit One Love Community Fridge. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis. On today's show:· Agave, baby! Mitchell Linton, CEO, Tony Ajayi, president, and Zachary Spence, CMO – all of 3708 American Agave Spirits –talking the difference between tequila and agave spirits; · They are husband and wife. And they are incredibly talented chefs who are getting handfuls of accolades heaped on them. They are Matt Conroy and Isabel Coss and they're teamed with our friend, much-admired restaurateur Omar Popal, in two of the city's most celebrated restaurants, Lutece and Pascual. In the course of things, both Matt and Isabel are themselves in the spotlight with James Beard and Rammy nominations. How do they do it and keep restaurants innovative and love alive? Matt and Isabel join us to reveal all; · Owning a restaurant is in Tim Ma's blood. Trained as an electrical engineer, he chucked it all, went to culinary school, opened a tiny spot in Vienna, Virginia that blew up and .. the rest is history. Today, Tim has his hands in a lot of projects. The newest is Lucky Danger in Chinatown, billed as an American Chinese restaurant brought to us by a Chinese American chef; · Georgetown salon owner Jack Howard is a L'Oreal Ambassador and hair colorist with over 40 years of experience. Jack's a family friend, and we've brought him in today to talk about his successful approach to customer service and long-term relationships and how that mirrors the concept of providing hospitality.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis. On today's show:· Agave, baby! Mitchell Linton, CEO, Tony Ajayi, president, and Zachary Spence, CMO – all of 3708 American Agave Spirits –talking the difference between tequila and agave spirits; · They are husband and wife. And they are incredibly talented chefs who are getting handfuls of accolades heaped on them. They are Matt Conroy and Isabel Coss and they're teamed with our friend, much-admired restaurateur Omar Popal, in two of the city's most celebrated restaurants, Lutece and Pascual. In the course of things, both Matt and Isabel are themselves in the spotlight with James Beard and Rammy nominations. How do they do it and keep restaurants innovative and love alive? Matt and Isabel join us to reveal all; · Owning a restaurant is in Tim Ma's blood. Trained as an electrical engineer, he chucked it all, went to culinary school, opened a tiny spot in Vienna, Virginia that blew up and .. the rest is history. Today, Tim has his hands in a lot of projects. The newest is Lucky Danger in Chinatown, billed as an American Chinese restaurant brought to us by a Chinese American chef; · Georgetown salon owner Jack Howard is a L'Oreal Ambassador and hair colorist with over 40 years of experience. Jack's a family friend, and we've brought him in today to talk about his successful approach to customer service and long-term relationships and how that mirrors the concept of providing hospitality.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.

URSULA'S TOP STORIES: White Center ICE raid // Trash collection strike // Renee Ericksen to close James Beard award winning restaurant // WE NEED TO TALK. . . About Grok going full Nazi

Renowned for his eclectic urban style and Baja-Med cuisine, Chef Chad White is fluent in life and food on both sides of the border. Born in Spokane, WA, he received his culinary training while serving in the US Navy. After a stint cooking at the famed Hotel Del Coronado, Chef White moved to Tijuana and opened La Justina Gastro Pub. After an acclaimed run at La Justina and a stint on Top Chef, White returned to his hometown of Spokane, Washington, and opened Zona Blanca Ceviche Bar, High Tide Lobster Bar, and TTs Old Iron Brewery and Barbecue. He was a James Beard regional finalist in 2020.Trail Feast, his latest venture, combines rugged exploration with fine dining. Guests can explore challenging trails, enjoy custom culinary experiences cooked over an open flame, and relax with expertly crafted cocktails. It's the ultimate blend of adventure and indulgence. To receive notification about the Slow Baja Trail Feast event please email me here.This podcast mentions Overland Expo, La Justina, and Trail Feast

LA Times restaurant critic Bill Addison visits Kato in its new location at the Row DTLA. Pastry chef Nicola Lamb sifts through the essential ingredients of baking — flour, sugar, eggs, and butter. Chef Ashleigh Shanti goes beyond fried chicken and cornbread to reconsider Southern cuisine. Jim Meehan considers cocktails from a culinary perspective. Adam Reiner takes a closer look at the products behind the tongue-in-cheek labels on Trader Joe's shelves.

When they're not busy running their James Beard award-winning restaurant Mawn, where do Phila and Rachel Lorn eat and drink in Philly, and what will they choose as their Best Bite? We find out that and more on today's episode of Delicious City. Mawn has quickly become one of the most popular spots in the city, and they're preparing to open another in East Passyunk, so of course we got as many details as we could on the menu, opening date and more. Plus: a Philadelphian's hot take on the Chicago food scene, and a ton of dinner events and festivals in July! (00:00) Salons vs. Barbershops (03:48) The James Beard Awards experience (18:13) First glimpse of Sal, Phila and Rachel's new restaurant (22:50) Cambodian pride and the story behind the name Mawn (30:35) Best Bites, and why to always keep your sauce at the table (57:00) The Dish: Events, pop-ups and collabs in July And of course, we could not do this without our amazing partners who are as passionate about food and drink as we are: In the mood for fresh, fast and healthy? Then you need to be dialing up the Honeygrow App and ordering your favorite salad or noodles. And if you're a crab lover, Honeygrow has just launched their seasonal Chesapeake Crab Stirfry and it's here just in time for summer. Use discount code TASTY to get $3 off any order of $15 or more did you order from the Honeygrow app. Valid through 9/8 If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs. Follow us on Instagram: @deliciouscitypodcast 

Send us a textThe bourbon lifestyle encompasses more than just drinking; it's about creating connections through shared experiences, travel, food pairings, and immersing oneself in bourbon culture from Kentucky trails to home collections.• Bourbon lifestyle defined: relaxation, moderation, appreciation over consumption• The House of Commons Bourbon Library in Frankfurt epitomizes bourbon elegance with jazz, leather couches, and expertly curated selections• Travel experiences: Kentucky Bourbon Trail, regional distillery tours, and destination bourbon bars• Home bar setup: proper glassware, decanters, and specialized tools for the authentic experience• Food pairings enhance bourbon enjoyment, demonstrated by the chef-inspired Maker's Mark Tastemakers Series• Maker's Mark Tastemakers Series highlights collaborations with James Beard-nominated Ohio chefs• Detailed tasting of Chef Vinnie Camino's Maker's Mark selection revealed notes of cherry cobbler, cinnamon, and chai spices• Barrel stave bar creation project showcases how enthusiasts incorporate bourbon elements into home design• Merchandise and accessories signal passion and create conversation starters within the communityLive your life uncut and unfiltered, drink fancy, don't get drunk, and embrace the bourbon lifestyle in all its dimensions.What does it truly mean to live the bourbon lifestyle? In this captivating exploration, we uncover the multidimensional world that extends far beyond simply drinking whiskey. From crafting the perfect home bar to journeying through Kentucky's hallowed distilleries, the bourbon lifestyle represents a rich tapestry of experiences connected by a common thread – appreciation over consumption.The House of Commons Bourbon Library in Frankfurt emerges as a shining example of bourbon culture done right. With its elegant atmosphere, leather couches, jazz soundtrack, and meticulously curated selection, this establishment creates a space where bourbon serves as the centerpiece for meaningful connections. Owner David Sandiam has mastered the art of bourbon hospitality, demonstrating how the right environment enhances every sip.We take a deep dive into the remarkable Maker's Mark Tastemakers Series, a limited Ohio release featuring expressions created in collaboration with James Beard-nominated chefs. Our comprehensive breakdown of Chef Vinnie Camino's selection reveals a complex profile with notes of cherry cobbler, cinnamon, and chai spice – earning an impressive 17 out of 18 on our rating scale. This innovative series perfectly illustrates how bourbon intersects with culinary artistry, creating truly unique expressions that tell a story in every glass.The bourbon lifestyle encompasses many elements – specialized glassware, thoughtful food pairings, distillery merchandise, and even home design incorporating bourbon elements. We share the journey of creating a custom barrel stave bar face, transforming a standard bar into a showpiece that celebrates bourbon heritage through repurposed materials from various distilleries.Whether you're new to bourbon or a seasoned enthusiast, this episode provides valuable insights into cultivating authentic bourbon experiences. The lifestyle isn't about showcasing expensive bottles or excessive consumption – it's about the stories, the craftsmanship, and the connections made along the way. Jovoice over Whiskey Thief If You Have Gohsts Add for SOFLSupport the showhttps://www.scotchybourbonboys.com The Scotchy bourbon Boys are #3 in Feedspots Top 60 whiskey podcasts in the world https://podcast.feedspot.com/whiskey_podcasts/

Host Raheel Ramzanali is hanging out with his friend Eric Sandler, editor of CultureMap Houston, talking about all of the big food news in Houston. From throwing shade at the cost of fajitas to discussing the true impact of food awards, Raheel and Eric are talking about it all. Plus, their favorite summer foods and a new restaurant from an OG Houston chef you have to try.  Places and stories we talked about on today's show:  The Problem With BBQ, Fast Food Is Changing & Chinese Tamales Texas Monthly's BBQ Snob dishes on the magazine's new top 50 list Award-winning Houston chef reemerges with new Memorial restaurant Innovative Houston chef is the city's newest James Beard Award winner HoneyChild's Sweet Creams  Underground Creamery  Cloud 10 Creamery  Join the City Cast Houston team for our Pre-713 Day Celebration at Saint Arnold Brewing on July 10th from 5:30-7:30 p.m.. This event is free, but please RSVP here. Learn more about the sponsors of this June 25th episode: Visit Navasota Jones Dairy Farm A.D. Players Theater Looking for more Houston news? Then sign up for our morning newsletter Hey Houston  Follow us on Instagram  @CityCastHouston Don't have social media? Then leave us a voicemail or text us at +1 713-489-6972 with your thoughts! Have feedback or a show idea? Let us know!  Interested in advertising with City Cast? Let's Talk! Learn more about your ad choices. Visit megaphone.fm/adchoices

You think the Mcrib is special? Food writer  Gary He has spent years traveling the world and documenting every Mcdonalds in over 55 countries. His new book “The Mcatlas” is the definitive unauthorized guide to all the crazy local meals, wild architecture and surprises you can find across the world of this iconic fast food institution.  We tell the story of his book, the wild things Mcdonalds serves outside the United States and follow the book through the 2025 James Beard awards where it is nominated in two categories.   Make sure to subscribe to SOMM TV at sommtv.com and get 50% off by entering code: sommtv50 at checkout!

There's a lot of media about food out there, but not much about the complexities and passion that fuels home cooking in rural Minnesota. That's what James Beard award winning chef Amy Thielen is taking on in her new project.Thielen hosts “Ham Radio,” a radio call-in show that takes us inside the kitchens of cooks all over the state. It airs on KAXE based out of Grand Rapids. She said her goal is to make it sound like a community cookbook translated into radio. She joined Minnesota Now to talk about the show.

In this episode of Take-Away with Sam Oches, Sam talks with Curtis Duffy, the James Beard award-winning chef and owner at the Michelin-starred Chicago restaurant Ever — a restaurant that features prominently in the FX show “The Bear.” Curtis has consulted with and cooked for the show, which is starting its fourth season this week. But long before “The Bear,” he was a renowned chef who trained under Charlie Trotter and Grant Achatz before opening the restaurant Grace in Chicago's West Loop in 2012. Grace closed in 2017 and Curtis opened Ever in 2020, followed by the next-door cocktail lounge After. Curtis recently won NRN's MenuMasters Innovator Award, and ahead of the ceremony, he joined the podcast to talk about his approach to culinary innovation and what he believes consumers are looking for in their restaurant experiences. In this conversation, you'll find out why:Restaurants don't need to be boxed in by cuisine or category Restaurants are art, so why not draw inspiration from other mediumsConsumers are getting pickier, and are looking for memorable experiencesAs more full-service restaurants jump into off-premises business, we must solve for quality Register for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Julia Momosé, Chef, Creative Director, and Beverage Visionary at Kumiko Japanese Dining Bar, joins Wendy Snyder, in for Lisa Dent, to discuss Kumiko winning the Outstanding Bar award at the 2025 James Beard Restaurant and Chef Awards!

Juneteenth is a time for celebration and stories at La Pâtisserie Chouquette in south St. Louis. Simone Faure, pastry designer and co-owner of the James Beard-nominated bakery, describes the origins and development of that tradition. She also shares the inspiration behind the bakery's Juneteenth menu this year, which includes items with Gullah Geechee influences and backstories that involve genealogical research and an international recipe exchange.

Bucheron just won "Best New Restaurant in the US" at the James Beard Awards. Co-owner Jeanie Ritter joins Jason to talk about the big win on DeRusha Eats! (Photo by Jeff Schear/Getty Images for James Beard Foundation)

Today, I'm talking to Chef Fany Gerson. She is a cookbook author, James Beard nominee, and the owner of Fan Fan Doughnuts and La Newyorkina.You'll hear about her culinary journey, from her childhood memories in Mexico City to her innovative in New York hotspots. She talks about the unique fusion of French techniques with Mexican flavors, and the importance of using high-quality ingredients. She also reflects on the importance of travel, learning from mistakes, and the significance of community and diversity in her work. What you'll learn from Chef Fany Gerson Eating paletas 2:46 The salad dressing that makes her think of her childhood 4:07 Mexican market memories 4:45 A mystery recipe to experiment with 5:20 Why she chose to study pastry 8:40 Bringing snacks to physics class 9:41 The French foundations of her learning experience 10:42 Why the's the “anti-pastry chef” 12:07 Merging French and Mexican styles 14:20 Exploring the many food cultures of Mexico 16:10 Her goal of studying at Le Cordon Bleu in French 18:12 Why she fell in love with donuts 19:48 Making a quintessentially American pastry 22:06 The struggles of opening a new place 23:17 Opening Fan Fan mid-pandemic 25:53 The donut as a canvas for cultural exploration 26:19 Events and collaborations 27:22 How collaborations work 28:39 Wanting to learn more about African fruits 32:29 The role of nostalgia in her donuts 33:28 Hard to find Mexican flavors 39:03 Lessons from her dad she wished she would have followed 41:26 A food tour of Brooklyn 43:47 Her guilty pleasure food 45:25 Favorite childhood sweet treats 46:09 The best glazes she's made 48:23 Top paleta flavors 50:20 Visiting Mexico City for inspiration 52:21 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry. Get the book here! Links to other episodes with the chefs from New York Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from New York NYC Panel Discussion with Chefs Conversation with Chef JJ Johnson Conversation with Alexander Smalls Interview with chef Danny Garcia Conversations with chef Trigg Brown Interview with pastry chef Françoois Payard Conversation with Erik Ramirez Interview with pastry chef Erin Kanagy-Loux Conversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Social media Chef Fany Gerson Instagram Facebook Social media La Newyorkina Instagram Facebook Social media Fan Fan Doughnuts Instagram Facebook Links mentioned in this episode La Neworkina Fan Fan Doughnuts Fany Gerson webiste

Krista Cole, owner and Director of Operations for Sur Lie in Portland and Gather in Yarmouth, brings Northern Maine grit and hospitality to the heart of the restaurant world. A two-time James Beard semifinalist, Krista's journey began in healthcare management, where she built a foundation in operations and strategy before stepping full-force into entrepreneurship. Her story is one of dual passions—caring for people and creating meaningful food experiences. From her humble roots in Houlton to balancing two full-time careers, she's stayed true to her small-town values: honesty, hard work, and community. At Sur Lie, she redefines upscale casual dining, while Gather feels like a welcoming neighborhood table—complete with a team that shares her passion for service. Krista's love of systems, branding, and culture-building has made her a force in Maine's culinary scene and a role model for women entrepreneurs. Join our conversation with Krista Cole today on Radio Maine—and don't forget to subscribe to our channel.

Nick kicks things off with Jack Godfrey, the creative force behind 42 Balloons—a musical inspired by the true story of Larry Walters, the guy who floated into the sky strapped to weather balloons. Now playing at Chicago Shakespeare Theater, the show has been drawing buzz, and Jack shares how this wild tale took shape on stage. Then Monica Eng from Axios Chicago swings by with her usual eclectic mix of stories. From citywide protests to the red carpet at the James Beard Awards, she's been everywhere lately—even on those weird three-hour cruises where fans can awkwardly corner celebs. She also dishes on her latest run-ins riding the Red Line and weighs in on Jim's new take on the Chicken Polish. Later, Esmeralda Leon joins Nick to unpack summer's greatest discomforts. They cover the mysterious vanishing of windshield sunshades, patio furniture that brands your thighs, and the persistent agony of a hot butt. It's a warm-weather rant session, complete with laughs and just a hint of sweat. [EP 358]

This week, I am revisiting interviews with six James Beard Award nominees and winners I have welcomed to the show over the last five years.  Never would I have thought that I would be among this esteemed group! That's right, I am a 2025 James Beard Awards Broadcast Media nominee! Tune in to this special episode to learn more about my journey and the journey of these six culinary powerhouses. Heritage Radio Network is a listener-supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

James Beard award-winning chef Rob Rubba seems to have it all: a blockbuster restaurant that's great for the environment, a happy staff, and work life balance that most of us would kill for. None of this happened by accident. In today's conversation we sit down with the chef to discuss how he architected the life and career of his dreams through the intentional peeling away of everything that did not serve him, his team, or the environment. For more information on the chef and his restaurant, visit https://www.oysteroysterdc.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

Erica Luera brought her witchy tropical vibes to the world renowned Strong Water in Anaheim, CA and is currently serving as their bar lead. She used to visit the legendary tiki palace Bahooka in Rosemead as a kid, about the time she was learning how to play violin. She graduated to working in dive bars and playing the guitar, and during the pandemic, she deeply dug into the craft of tiki drinks which eventually earned her a spot at the James Beard nominated Strong Water. She also crafts a spooky sexy playlist, which you can check out here: https://open.spotify.com/playlist/7BBNIp9p3de0CUKdY5TEla?si=f_po_im1TAK6Axu214h6ww

Chef Kyle Knall joins Chef André Natera on Chef's PSA to discuss his culinary philosophy, the launch of his new restaurant Cassis, and what it means to bring a new lens to Midwestern cuisine.A three-time James Beard semifinalist, Knall shares his thoughts on leadership, simplicity, sourcing great ingredients, and how storytelling elevates hospitality. He also discusses balancing family life, the essentials of chef station setup, and his biggest lessons from opening Birch in Milwaukee.This episode is filled with tactical insight and quiet wisdom for anyone working in or inspired by the culinary world.Kyle Knall InstagramFoods In Season⁠Learn about Marketscale⁠⁠⁠⁠⁠⁠⁠Subscribe to my Substack!⁠⁠⁠⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠⁠⁠⁠

Honolulu's new Special Agent in Charge discusses the priorities of the FBI under Trump; Pint + Jigger co-owner Dave Newman makes it to the final round of a new cocktail service category of the James Beard awards

Get ready to drool: Dungeness crab rolls, sumac-spiced chicken, coconut bread pudding—and those are just the appetizers. In this episode, Chef Preeti Mistry, host of the James Beard–nominated podcast Loading Dock Talks, dishes on what makes the San Francisco Bay Area the most exciting, flavor-packed, and deliciously diverse food scene in the country.  Together, we dig into the Bay's secret sauce: unparalleled produce, deep immigrant roots, and chefs who blend it all into unforgettable meals. Never one to mince words, Preeti also slices into so-called “California cuisine” and shares their behind-the-scenes take on Top Chef hosts Padma Lakshmi and Tom Colicchio. Come for the food, stay for the juicy stories—just don't forget to bring your appetite. Bay Area bites you'll crave after this episode: - Truffle garlic noodles at Gigi's - Mac 'n' cheese and fried chicken at Minnie Bell's Soul Movement - Falafel and the Pali Cali (sumac-braised chicken) at Reem's California - Al pastor tacos at Taqueria Cancun - Porcini truffle ravioli at Bi-Rite Market - Dungeness crab rolls, Mission District burritos, and more Via Podcast is a production of AAA Mountain West Group.

In “Oh, Snapper! Mislabeled Mississippi Seafood,” Gravy producer Boyce Upholt takes listeners to Biloxi, Mississippi—a town that has long called itself the Seafood Capital of the World. But in May 2024, shocking news hit the community: Mary Mahoney's Old French House, an iconic restaurant, pleaded guilty to conspiracy to misbrand fish and wire fraud. For years, the iconic 60-year-old establishment had been selling cheap imported fish as premium local Gulf seafood, defrauding more than 55,000 customers. What makes this story particularly fascinating is the public's reaction, or lack thereof. Despite learning they'd been deceived, loyal diners packed Mary Mahoney's after the guilty plea, with customers posting on Facebook about their continued support for “their favorite restaurant.” This unexpected response reveals the complexities of the local identity in a place that is grappling with economic and environmental change. Biloxi's seafood industry once thrived on genuine abundance. Indigenous peoples had harvested oysters here for thousands of years, and by 1904, the town earned its “seafood capital” moniker through a booming cannery industry that shipped Gulf oysters nationally and internationally. But the same forces that built Biloxi's reputation—industrialization and globalization—eventually undermined it. Imported seafood began dragging down local prices in the 1980s, and disasters like Hurricane Katrina and the Deepwater Horizon oil spill further devastated the fishing fleet. Mary Mahoney's fraud, meanwhile, turned out to be just the tip of an iceberg. A consulting group used genetic testing and found that out of 44 area restaurants, only 8 were properly labeling their shrimp. Yet Biloxi's dining scene is also experiencing a renaissance. Chefs like Alex Perry at Vestige and Austin Sumrall at White Pillars have earned James Beard nominations while championing local ingredients and sustainable sourcing. Even at more casual spots like Bradley's—located inside a gas station—proprietors prove that serving authentic Gulf seafood can be both affordable and profitable. What parts of Biloxi's identity matter? What does it mean, really, to be local? As Biloxi transforms from a working fishing port into a tourist destination dotted with casinos and chain restaurants, the town faces a choice about what parts of its heritage to preserve. The seafood fraud scandal serves as a mirror, reflecting not just economic pressures but cultural ones—revealing how a community that built its identity on the ocean's bounty must now decide whether that connection still matters. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we're traveling back to the late 60s/early 70s with Call Jane! Join us as we learn about religion and abortion activism, hospital abortion boards, and the surprisingly complex history of the snickerdoodle. Sources: News Report by Peter Heller on Abortion, 1969. Oregon Public Broadcasting. Available at https://americanarchive.org/catalog/cpb-aacip-153-988gtx44 Linda Greenhouse and Reva B. Siegel, Before Roe v. Wade: Voices That Shaped the Abortion Debate Before the Supreme Court's Ruling. Creative Commons. Available at https://documents.law.yale.edu/sites/default/files/beforeroe2nded_1.pdf "Good things to eat" Sixth Division of the Ladies Society, First Presbyterian Church (1913)  https://hdl.handle.net/2027/loc.ark:/13960/t9t159g6v?urlappend=%3Bseq=142  The "Home" Cook Book (1914), https://hdl.handle.net/2027/hvd.rsl9sl?urlappend=%3Bseq=118%3Bownerid=27021597766901606-122  Woman's Home Companion (1915) Fashions in Foods in Beverly Hills (1929)  J. O. Dahl, Menu making for professionals in quantity cookery (1939) https://hdl.handle.net/2027/inu.30000114597218?urlappend=%3Bseq=182%3Bownerid=13510798901193441-186  James Beard, Cook it Outdoors (1949) https://hdl.handle.net/2027/umn.319510009574021  Cook book, compiled by Women of St. Paul Lutheran Church (1953) https://hdl.handle.net/2027/osu.32435059270363?urlappend=%3Bseq=113%3Bownerid=13510798904058095-119  All-American Foods: a 4-H Learn to Cook Project Leaders' Guide (1975) https://hdl.handle.net/2027/umn.31951d03882083v  Army Nutrient values of master menu recipes and food items (1985) https://hdl.handle.net/2027/uiug.30112105106089?urlappend=%3Bseq=5%3Bownerid=32607013-4  Ngram: https://books.google.com/ngrams/graph?content=snickerdoodle&year_start=1800&year_end=2022&corpus=en&smoothing=3  Gillian Frank, "The Religious Network that Made Abortion Safe When it Was Illegal," https://genderpolicyreport.umn.edu/the-religious-network-that-made-abortion-safe-when-it-was-illegal  Sarah McCammon, "50 Years Ago, A Network Of Clergy Helped Women Seeking Abortion," https://www.npr.org/2017/05/19/529175737/50-years-ago-a-network-of-clergy-helped-women-seeking-abortion  Linda Freund, "What I learned after meeting a Catholic nun who supports abortion rights," Independent 2 August 2022, https://www.independent.co.uk/voices/abortion-rights-catholic-teachings-vatican-church-b2136442.html  Leslie J. Reagan, "Radicalization of Reform," in When Abortion Was a Crime: Women, Medicine, and Law in the United States, 1867-1973, with a New Preface (University of California Press, 2022). https://www.jstor.org/stable/j.ctv2kx88fq.16  Johanna Schoen, "Abortion care as moral work," Journal of Modern European History (2019): 262-79. https://www.jstor.org/stable/10.2307/26832825 Michelle Mehrtens, "The Underground Abortion Network That Inspired 'Call Jane'," Smithsonian Magazine, available at https://www.smithsonianmag.com/history/the-underground-abortion-network-that-inspired-call-jane-180981032/ The Story of One of the Few Black Members of Chicago's Abortion Rights Underground. History News Network. Available at https://www.historynewsnetwork.org/article/the-story-of-one-of-the-few-black-members-of-chica RT: https://www.rottentomatoes.com/m/call_jane  Rebecca Harrison, "Call Jane review: a powerful, timely pro-choice drama," BFI: https://www.bfi.org.uk/sight-and-sound/reviews/call-jane-powerful-timely-pro-choice-drama  Sheila O'Malley, "Call Jane," https://www.rogerebert.com/reviews/call-jane-movie-review-2022  IMDB: https://www.imdb.com/title/tt7461272/?ref_=nv_sr_srsg_0_tt_7_nm_1_in_0_q_Call%2520Jane  Oscars, "'Call Jane' w/Elizabeth Banks, Sigourney Weaver, and Wunmi Mosaku & more | Academy Conversations" https://youtu.be/5NPBfoI1YlE?si=Hp4mnqsnsswiPUBZ 

Michelin-starred, James Beard award–winning chef Douglas Keane closed his wildly successful restaurant at the peak of its fame, burned out by an industry he felt was broken. A decade later, he returned with Cyrus 2.0, a completely re-engineered dining journey that now pays every employee $75,000, runs a four-day workweek, and delivers higher margins than most fine-dining peers. Harvard Business School made it a case study about it, and here in this episode, he explains exactly how he did it. Links:Cyrus Restaurant Harvard Business School Case – “Cyrus: Turning a Traditional Business Model on Its Head”Book – Culinary Leverage: A Journey Through the Heat Chef Douglas Keane  A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

What is queer food? Today we're having a special roundtable discussion with the authors of two great new books unpacking the topic in exciting and unexpected ways: John Birdsall is the author of The Man Who Ate Too Much: The Life of James Beard and the wonderful new book What Is Queer Food?: How We Served a Revolution. Erik Piepenburg is a reporter and the author of Dining Out: First Dates, Defiant Nights, and Last Call Disco Fries at America's Gay Restaurants. I loved both of these books, and I'm so grateful for this lively conversation that looks to the past, present, and future of queer community.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of The Chicagoland Guide, host Aaron Masliansky interviews Chef Mona Sang, the visionary behind Khmai Cambodian Fine Dining in Chicago's Rogers Park neighborhood.More than a restaurant, Khmai is a deeply personal tribute to Mona's mother—a survivor of the Cambodian genocide—and a celebration of Cambodian culture through food. Mona shares how cooking helped her mother heal, how their journey together brought Khmai to life, and how traditional recipes passed down through generations continue to shape every dish on the menu.From humble beginnings to being recognized as a James Beard semifinalist, Mona explains how Khmai became one of Chicago's most sought-after dining experiences. Discover the emotional stories behind the food, the values driving the restaurant, and why Khmai is a place where culture, memory, and community converge.Learn more and connect:Website: https://khmai-fine-dining.comInstagram: https://www.instagram.com/khmaichicagoFacebook: https://www.facebook.com/monabellacatering/#TikTok: https://www.tiktok.com/@khmaichicago1?lang=enYelp: https://www.yelp.com/biz/mona-bella-catering-chicagoMore episodes and local insights: https://www.thechicagolandguide.com Thank you for listening to The Chicagoland Guide!For more insights into the best places to live, work, and explore in Chicagoland, visit thechicagolandguide.com. Connect with us on social media for more updates and behind-the-scenes content. If you have any questions or want to share your own Chicagoland stories, feel free to reach out! Don't forget to subscribe and leave a review if you enjoyed this episode.

You've seen him on MasterChef, Top Chef, and in the kitchen at Fort Worth's acclaimed Le Margot. Now, Michelin-starred chef and James Beard nominee Chef Graham Elliott joins My So-Called Fabulous for a conversation you won't want to miss. The Director of Culinary Development for Far Out Hospitality, alongside founder Felipe Armenta, shares the journey that led him from television to shaping the Texas dining scene. He opens up about his creative process, French-inspired menus, and how food, family, and personal growth continue to fuel his passion. This inspiring episode offers a look into the heart of a chef whose story goes far beyond the kitchen. Tune in now, and be sure to visit Chef Graham at one of Far Out's 13 standout restaurants.Follow Graham Elliott!https://www.instagram.com/grahamelliot/?hl=enVisit the Far Out Hospitality Group Restaurants: https://www.farouthospitality.com/ Check out our podcast, now on video, on my YouTube channel! https://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQTune in NOW and don't forget to subscribe, listen, rate, and review!To learn more about your host, Tiffany Blackmon…Check out my website,https://tiffanycblackmon.comSubscribe on YouTube, Tiffany Blackmonhttps://www.youtube.com/channel/UCLzeA0jBX83j4wqpA2r9lpQFollow me on Instagram, @tiffanycblackmonhttps://www.instagram.com/tiffanycblackmonFollow me on Facebook, Tiffany Blackmonhttps://www.facebook.com/tiffanyslifestyleSubscribe to my newsletter so you never miss anything:https://bit.ly/44bk6fW#GrahamElliott #TiffanyBlackmon #MySoCalledFabulous #MasterChef #TopChef #CulinaryJourney #FrenchCuisine #FarOutHospitality #LesMargo #ChefLife #RestaurantIndustry #FoodCreativity #HealthyLiving #ParentingAndCareer #InspiringStories

Send us a textIn this episode of The Real Santa Fe, Bunny sits down with one of Santa Fe's most beloved chefs — and one of her dearest friends — Kathleen “Kat” Crook, executive chef and owner of Market Steer Steakhouse. Recently named to the James Beard Foundation's TasteTwenty list, Kat is taking her rodeo grit, sustainable mindset, and culinary passion to the national stage.But before she was serving up green chile mussels and reinventing happy hour in Santa Fe, Kat was a world champion roper managing 350 head of cattle on her family's ranch in Artesia, New Mexico. We talk about her wild leap from ranch life to culinary school, the surprising moment that changed everything, and how she's built a downtown steakhouse that feels like home — with food that's anything but ordinary.You'll hear:How a windy night and an Emeril Lagasse cookbook sparked a whole new lifeThe journey from rodeo circuit to fine dining kitchens in Dallas and AspenWhat makes Market Steer's beef and vibe truly differentHow Santa Fe's culinary scene is evolving — and where it's going nextWhy the James Beard recognition means so much (and what's coming this November)Oh, and did we mention caviar Frito pie?This is one of those stories that will leave you inspired, hungry, and maybe ready to take your own big leap.

A Note From The Host: Our next guest is a one-of-a-kind creative who just so happens to be someone who crafts the world's most elevated and unique cocktails. Alba Huerta is a Houston-based bartender + owner of Julep – who won a James Beard award for her work. She's a cocktail educator, author, and longtime business owner – inheriting that drive from her parents, and who ploughed head-on into her purpose. What is so interesting about Alba's story, is that while she's made a serious mark in technique and flavor, it's people and the hallowed aspects of hospitality that have driven her since the age of 18 to be the celebrated creator and entrepreneur she is today. Here, Alba humbly shares her unique story of cocktails that tell a story, with a lot of advice for business owners and fans of food and drink along the way.Discover more + Shop The Podcast:JulepJulep: Southern Cocktails Refashioned by Alba Huerta + Marah Stets Discover the episode and more on storyandrain.comfollow @storyandraintalks and @storyandrain on Instagram follow @storyandraintalks and @storyandrain on Threadsall about the host

“Untold“   Chatter rolls with Claude, David, Jamie, Torie, and COB alum Mike Croley.  All agree that Charlotte Bronte was more talented at 13 than any of us as adults.  Mike explains tenure — liberating.  David wins the pop quiz “name the book by the quote.” Award winning (as in James Beard) and best selling author Ted Genoways zooms in to share “Tequila Wars,” his massively researched and compellingly written take on the unsung and underreported Jose Cuervo, a real person with untold impact on Mexican history.

Hunter, butcher and James Beard award-winning Chef Jesse Griffiths doesn't just talk the locally sourced talk—he hunts it, guts it, cooks it, and plates it with style. We dive into Jesse's wild game philosophy, lead-free ethics, duck recipes that'll change your life, and how he's somehow never pulled the trigger on a mallard!  From feral hog feasts--and have to admit that this interview rekindled my personal hog-wild interests-- to turkey tales and steel-shot sermons, while not serving up seasonal, locally sourced culinary masterpiecs at his Dai Due restaurant, Jesse serves up a masterclass in honest foods and ethical hunting. If you ain't hungry yet you soon will be!       Visit the Legendary Brands That Make MOJO's Duck Season Somewhere Podcast Possible: MOJO Outdoors  Alberta Professional Outfitters Society Benelli Shotguns BOSS Shotshells Bow and Arrow Outdoors Ducks Unlimited  Flash Back Decoys GetDucks.com HuntProof Premium Waterfowl App Inukshuk Professional Dog Food  onX Maps  Use code GetDucks25 Sitka Gear Tom Beckbe USHuntList.com   Like what you heard? Let us know! • Tap Subscribe so you never miss an episode. • Drop a rating—it's like a high-five in the duck blind. • Leave a quick comment: What hit home? What made you laugh? What hunt did it remind you of? • Share this episode with a buddy who lives for duck season.   Want to partner? Have or know a story to share? Contact: Ramsey Russell ramsey@getducks.com

The BanterThe Guys talk about a new trend: concierge for teens.The ConversationThe Restaurant Guys catch up with traveling writer Michael Stern who searches for our country's best roadside restaurants. They discuss the finest dishes he's encountered and where he finds the best (and worst) places.The Inside TrackThe Guys often road trip through the U.S. and were thrilled to hear Michael and his wife Jane's theory about a pillar of American cuisine: barbecue. Here is their tip on finding the best places.“ Jane and I, in fact, developed a whole theory. It's the pigs plus Jesus theory of barbecue. When you're in the deep south, if you go into a barbecue parlor and see a lot of religious iconography on the wall, chances are very good the barbecue is gonna be excellent,” Michael Stern on The Restaurant Guys Podcast 2005BioMichael and his wife Jane were trailblazing guides for over 40 years. After meeting at Yale, where they came to study art, they began a collaboration that has yielded over forty books including New York Times best sellers Elvis World and The Encyclopedia of Bad Taste. Michael is co-creator of roadfood.com – the first website to feature photography. In 1992, Jane and Michael Stern were inducted into the Who's Who of Food and Beverage in America for their pioneering work discovering regional food. Michael was an editor at Gourmet Magazine for 17 years. The monthly column he and Jane Stern wrote won three James Beard journalism awards. He was a contributing editor to Saveur Magazine from 2010 to 2015. For ten years the Sterns were regular weekly guests on the Public Radio show, The Splendid Table. In 2016 the Smithsonian Institution acquired the Jane & Michael Stern Roadfood collection for its permanent archives.InfoMichael & Jane's bookRoad Food 17th EdBy Jane and Michael SternRoadfoodhttps://roadfood.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Hey Detroit! We are back in our TechTown studio for your Daily Detroit, and on this Thursday, May 15th, 2025, the city is absolutely buzzing with news – from delicious new spots, to political shifts, to the city growing population for a second year in a row.  On today's show: Corktown Coffee & Bagel in Core City First up, Devon brought in a treat from the brand new Haraz Coffee in Corktown, which just had its soft opening. Located at 1501 Church Street (right off Michigan & Trumbull in a new parking deck), this Yemeni coffee shop is already impressing. Not to be outdone on the new-eats front, I shared my excitement about Bev's Bagels, the latest venture from James Beard-nominated Max Sussman. Tucked into a space on Grand River (south of Warren), Bev's offers an old-school diner counter feel but with amazing bagels.  Detroit's Growing Population & Development News The big headline? Detroit's population has grown for the second consecutive year, according to new U.S. Census estimates. This is the first time since 1957 the city has seen two straight years of growth, adding 7,000 residents and becoming the 26th largest city proper in America. Mayor Duggan credits reduced crime, more jobs, and new housing.  While positive news, there's much more work to do. We discuss the big pluses and what's ahead.  Speaking of development, the groundbreaking for Lee Plaza on West Grand Boulevard (in the Northwest Goldberg neighborhood) is a monumental step. This 100-year-old, long-vacant iconic eyesore is being transformed into 117 units of affordable senior housing, with rents capped at 30% of income. It's a complex project with 7-8 layers of financing, but it's a "jewel" being added outside of downtown. Political Tremors: 2026 Governor's Race Polls New polling for the 2026 Governor's race is turning heads. A Target Insyght poll shows Mayor Mike Duggan, running as an independent, with 48% overall support among Detroit voters (up 9 points since February). He's even leading 51-28 among Black voters in the city.  Democratic Secretary of State Jocelyn Benson has slipped to 32%, and Republican Congressman John James is at just 3% with Detroit voters.  Although it's early, we get into it because it shows the former Mayor has more juice than some expected. Though it's kind of in line with what we predicted. What Do You Think? What are your favorite new spots in the city? Are you feeling the growth? And what's your take on these early political polls? Let us know!  Email us at dailydetroit@gmail.com or leave a voicemail at 313-789-3211. Thanks for tuning in, and remember — you are somebody.  Daily Detroit shares what to know and where to go in Detroit every day. Follow us on Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-detroit/id1220563942  Or sign up for our newsletter: https://www.dailydetroit.com/newsletter/  

The BanterThe Guys provide suggestions on what restaurants should do if they don't have a pastry chef. Mark points out why you should not take dieting tips from Francis.The ConversationThe Restaurant Guys are *on location* with chef James London of Chubby Fish. They talk about the operations and dining experience of his jewel-box restaurant and how dock-to-table benefits everyone…except the fish.The Inside TrackThe Guys dined at James' place the night before this podcast and were blown away by the meal! They also marveled at the wonderful blend of southern hospitality and northern hustle. “ When you go in and you see a service at Chubby Fish, it's almost like watching ballet. It is the way that they spin and they dance and work with each other seamlessly,” James London on The Restaurant Guys Podcast 2025BioJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Once he graduated College of Charleston he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James worked with Chef Josh Dechellis before becoming the Executive Chef at Niko in Soho.After his time in New York, James went west to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually returned to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.InfoChubby Fish, Charleston, SChttps://www.chubbyfishcharleston.com/Life Raft Treats “Not Fried Chicken” Ice Cream on Goldbellyhttps://www.goldbelly.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Host of the popular podcast, The Sporkful, Dan Pashman is our guest. Then pizza news. And our pizza topic is..."THE WINKING PIZZA CHEF".Dan Pashman is the 3-time James Beard winning host of the very popular, Sporkful podcast. He's the inventor of the new pasta shape Cascatelli and he's the author of 2014's “Eat More Better” and 2024's “Anything's Pastable”.Dan talked about his most controversial pizza takes, he was Arthur's therapist and we asked him about the bro infestation of food media. Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

We're on the road celebrating our 30th Anniversary and this week, we bring you an eventful night in Seattle in partnership with KUOW. First up, Valerie Segrest, cofounder of Tahoma Peak Solutions, and Jeremy Thunderbird, owner of Native Soul Cuisine, about the diversity of indigenous food, carrying on traditional recipes, and food sovereignty. Then, Tan Vinh, host of KUOW's Seattle Eats podcast, and Melissa Miranda, chef-owner of Musang and Kilig, talk about the rich Asian community food scene and then, Yasuaki Saito, owner of Saint Bread bakery, a semifinalist for the James Beard award for the best bakery in the country, and Janet Becerra, chef and founder of Pancita, and a semifinalist this year for Best Chef: Northwest, talk about how their local eateries reflect and serve their communities.Broadcast dates for this episode:May 9, 2025 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show

2025 James Beard award nominated! Jason Wise talks with winemaker Moe Momtazi as he shares the story of how he and his pregnant wife escaped Iran after the revolution in 1979 and survived against all odds to found Maysara Winery in Oregon.  You will not believe what wine can mean to people and culture in this award nominated episode.  Make sure to go to sommtv.com to watch this episode and also watch "Cup of Salvation" the newest SOMM Film featuring wine made in Iran.

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys speak with Lettie Teague about her articles “The Secret Life of a Wine Salesperson” and “The Secret Life of a Sommelier.” Lettie gets a behind the scenes look into the selling of wine both to restaurants and to consumers. Hear how good shoes and avoiding coffee can lead to success. The Inside TrackThe Guys invite Lettie on the show after reading her insider articles about getting wine from the distributor into restaurants then into the glasses of consumers. Lettie says this about Food & Wine magazine. “It is half of our name and we really make a point to have it in every possible place, not just in bottles recommended or profiles of winemakers or stories but also absolutely every dish that it's appropriate to. So, our commitment to wine is profound,” Lettie Teague on The Restaurant Guys Podcast 2007 BioLettie Teague has been The Wall Street Journal's wine columnist for 15 years. Before joining the Journal in 2010, Lettie was the executive wine editor and columnist for Food & Wine magazine.She has won three James Beard awards for her wine writing and is the author of three books: “Wine in Words” and “Educating Peter,” and "Dear Readers and Riders," a biography of best-selling children's book author Marguerite Henry. She is also the co-author and illustrator of “Fear of Wine" and was inducted into the Wine Media Hall of Fame in 2015.InfoLettie's article “Secret Life of a Wine Salesmen”https://www.foodandwine.com/wine/secret-life-of-a-wine-salesmanThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Detroit is like the weather. Wait fifteen minutes, and something new will happen. Well, in Detroit's case, stuff will happen. Part of what's awesome about following this town. Norris Howard joins Jer to talk about: 02:39 - Friend of the show Mickey Lyons nominated for a James Beard award for her writing at Punch 04:56 - What makes a good coffeeshop? (new James Oliver location in Woodbridge) 10:29 - New life for Cooley complex and Airport high school moves 18:10 - Your Ono feedback  Daily Detroit shares what to know and where to go in Detroit every day. Find us on Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-detroit/id1220563942  Or sign up for our newsletter: https://www.dailydetroit.com/newsletter/  

This is part one of a two-part recap!Top Chef: Destination Canada, it's time to improve on pizza. Is that even possible? Probably not, but it's fun to watch a bunch of James Beard stans make a go of it! To watch this recap on video, listen to our Trailer Trash bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is part 2 of a two-part recapTop Chef: Destination Canada, it's time to improve on pizza. Is that even possible? Probably not, but it's fun to watch a bunch of James Beard stans make a go of it! To watch this recap on video, listen to our Trailer Trash bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Tickets for the Mounting Hysteria Tour are now on sale at watchwhatcrappens.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What are the biggest questions heading in to round 1? ESPN NFL Draft Analyst Matt Miller & ESPN CFB Senior Writer Pete Thamel joins to discuss it all. Plus, Owner of Driftless Cafe & James Beard-nominated chef Luke Zahm stops by the set! Learn more about your ad choices. Visit podcastchoices.com/adchoices

What are the biggest questions heading in to round 1? ESPN NFL Draft Analyst Matt Miller & ESPN CFB Senior Writer Pete Thamel joins to discuss it all. Plus, Owner of Driftless Cafe & James Beard-nominated chef Luke Zahm stops by the set! Learn more about your ad choices. Visit podcastchoices.com/adchoices