Podcast appearances and mentions of James Beard

On a warm September evening, 5 cooks/chefs gathered at the On Waverly Clubhouse to share and sample dishes with a live studio audience. It was a fantastic night of food and community. Our tastebuds may never be the same! Cooking for us was 2x James Beard award winner and cookbook author, Kristina Cho @eatchofood. Co-owner and part-time cook at Little Aloha restaurant on Taraval, Winchell Chow @littlealohasf. Program manager and cooking instructor with @18reasons, Elise Hayashi, using a recipe from @flavor_explosions. Cooking instructor, dumpling master, and entrepreneur, Eddie Lo @eatingwithedmund. And last but not least, home cooks and sister duo, Nicole and Sam Lugtu, using a recipe from the Marne Thai cookbook @marnee_thai. Thanks to all who participated! Thanks to my helper/interns: Cathy, Christy, Megan, and Rico! Thanks to @onwaverly for hosting us. It's always fun to do a collab with Freesia and Sam Lee, hosts of @worstqualitycrab, let's do it again soon!  You can let us know your thoughts at: infatuasianpodcast@gmail.com, or via direct message on Instagram and Facebook @infatuasianpodcast  Please follow us wherever you get your podcasts.  We would love your ratings and reviews over at Apple Podcasts and Spotify! Our Theme: “Super Happy J-Pop Fun-Time” by Prismic Studios was arranged and performed by All Arms Around  #asianpodcast #asian #asianamerican #infatuasian #iinfatuasianpodcast #aapi #veryasian #asianamericanpodcaster #representationmatters

James Beard winner Chris Shepherd pulls up to Unglossy with Bun B, Jeffrey Sledge, and Tom Frank to talk real kitchen life—no foam, all flame. He traces the glide path from Tulsa dishwasher to Houston icon, why cooking clicked when school didn't, and how using all five senses beats any recipe card. We dig into Underbelly's whole-animal, write-the-menu-daily chaos; the gloriously unhinged One Fifth experiment (five concepts in five years); and the way Houston's Vietnamese community reshaped Gulf flavors—from crawfish boils to kimchi on a “Chinese-Korean” menu. Bun and Chris revisit the night they wrote wine notes together (“that tastes red” is canon now), we adjudicate the great gravy debate (brown on almost everything; white strictly for chicken-fried), and Chris breaks down how Eat Like a Local can take a chicken-fried steak from 50 orders a week to 400. Most importantly, we go deep on Southern Smoke—emergency aid, mental-health care, real safety nets for hospitality workers—and how you can help. Come hungry, leave useful.

Samin Nosrat's 2017 debut “Salt, Fat, Acid, Heat” was a breakout hit in the cooking world — teaching people of all skill levels the building blocks of flavor. Nosrat won a James Beard award and the book was adapted into a Netflix documentary. After her massive success, Nosrat found herself in a low. She was diagnosed with clinical depression, and said the joy she once found with cooking, stopped being attainable. But it was cooking for community, and for her found family, that brought her back. Nosrat's new book focuses on bringing families of all types to the table, and building community through great food. Nosrat recently joined us to talk about her book, and what's inspiring her today. GUEST: Samin Nosrat: cook, teacher and author of “Salt, Fat, Acid, Heat” and “Good Things: Recipes and Rituals to Share with People You Love" Where We Live is available on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

Sarah Morrissey is a little bundle of joy on the NY bar circuit, but also a skilled mixologist who's had her bar programs reviewed in the likes of the New York Times on multiple occasions, shepherded bar programs to James Beard and Tales of the Cocktail nominations (and wins) and is rightly respected by all who know her. She's done stints at Le Veau d'Or, Frenchette, Ernesto's, Dutch Kills, and many more. She recently also started a Substack with some highly controversial posts, and that's all it took to convince me to track her down for a chat, Philip Duff Show-style. Took us several weeks to coordinate it, but here it is!Everything from her suburban God-bothering childhood to evangelical college, her Damascene conversion to bartending, trailing a Hillstone shift manager, the problem with reviewers, the breaking news she's opening her own place, and a lot more. I loved this - you can tell - and even if Sarah's audio fell out for a few seconds now and then, it's still one of my favorite ever episodes. Sarah on IG: https://www.instagram.com/mozzy_sticks_87/?hl=esSarah's Substack: https://substack.com/@mozzysticks Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things besides their prepared speaking points or their new thing, whatever that is. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either, and no, you can't sit in on the interview or Zoom.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

Welcome back to Pizza Quest!Charlotte, NC is starting to generate more and more national buzz as a culinary destination city. Top Chef is in pre-production here in preparation for its next season, with Charlotte as the host city, and some of the local chefs and restaurants are getting recognition by The James Beard and other prestigious organizations. And, on the pizza front, a couple new pizzerias are getting a lot of national recognition and, in the case of our guests on this episode, international acclaim. Bird Pizzeria a tough reservation to get these days, with a 60 day wait list and a location that is slightly off the beaten path, but the pizzas are uniquely their own -- a combination of East Coast as well as Chicago and Cleveland influence. In addition, due to the magic of TikTok and Instagram, the Kale Caesar Salad has gone viral and now people from as far away as New Zealand are filming themselves doing knock-off versions. Who knew?As a Caesar Salad junkie myself (I sometimes flirt with the idea of doing a companion website called Caesar Salad Quest), I had to get over there to find out what all the hoopla was about. My wife, Susan, and met up with Blaine and Honey Parker (who you will meet in a future episode here if you aren't already a subscriber to Blaine's newsletter, Free the Pizza), who had driven 600 miles just to experience Bird Pizzeria as part of their own pizza quest (like I said, the buzz has extended beyond the city walls), and we all shared the (yes) amazing Kale Caesar as well as two signature pizzas, The Plain (their take on a Margherita) and also the White, with half pepperoni and half sausage and a few other embellishments. You'll hear more about the salad and the pizzas during this podcast.In this episode, Nkem and Kerrel share their journey with us, and tell us how they ended up landing in Charlotte and developing their menu. Their story, like many others we've showcased here, is unconventional, loaded with unexpected moments of struggle and grace that somehow have serendipitous, happy endings. Sometimes you throw out the playbook and just follow your gut. Those are the places that often end up becoming legends in the making.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Located at the opposite ends of the country, the states of Louisiana and Maine appear to share little in common at first glance. But take a closer look, and you'll see two places that share a passion for their distinct seafood culture – each home to a galaxy of culinary rockstars who elevate their local cuisine. On this week's show, Louisiana Eats takes you with us as we travel to Maine to explore the food scene in the Pine Tree State. We begin with Lady Oyster Tours and Tastings in Phippsburg, on the Casco Bay Peninsula. Owner and operator Virginia Shaffer is Maine's first "oyster sommelier," or certified oyster expert under the Oyster Master Guild. Throughout the year, Virginia and her company educate tourists on the local oyster industry, offering tastings and boat tours of oyster farming operations. She tells us about Maine's rapidly growing oyster industry, before Captain Joe Jerome steers us to get a first-hand look at an oyster farm. Then, we travel up the coast to meet Melissa Kelly, the first two-time recipient of the James Beard award for Best Chef Northeast. Melissa tells us about her Rockland farm-to-table restaurant, Primo and her remarkable life in food. We also meet farm manager Abigail Gallagher, who gives us a tour of the multi-acre farm surrounding the restaurant. Next, we visit the small town of Bath to dine in a restaurant overlooking the Kennebec River called OystHERS Raw Bar and Bubby. The seasonal raw bar is owned by sisters Sadia and Lauren Crosby, both lobstermen's daughters from nearby Georgetown Island. Sadia owns a sea farm, where the house oysters are produced. Lauren tells us the story behind OystHERS, which serves up fresh bivalves from local female-owned and family-owned farms. And who should we run into there, but Susan Spicer! The New Orleans chef tells us what she's cooking while cruising up the Atlantic coast. We end our trip at Browne Trading Market, a magical food and drink emporium in Portland. Since 1991, Browne Trading Company has been the supplier of seafood, caviar, and other delicacies to an exclusive restaurant chef customer base. Among our discoveries there were percebes – also known as gooseneck or turtle-claw barnacles – harvested on the Iberian Peninsula and exclusively available from Browne Trading. Specialty foods manager Michael Rigo explains why the job of harvesting these edible crustaceans is not for the faint of heart. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Located at the opposite ends of the country, the states of Louisiana and Maine appear to share little in common at first glance. But take a closer look, and you'll see two places that share a passion for their distinct seafood culture – each home to a galaxy of culinary rockstars who elevate their local cuisine. On this week's show, Louisiana Eats takes you with us as we travel to Maine to explore the food scene in the Pine Tree State. We begin with Lady Oyster Tours and Tastings in Phippsburg, on the Casco Bay Peninsula. Owner and operator Virginia Shaffer is Maine's first "oyster sommelier," or certified oyster expert under the Oyster Master Guild. Throughout the year, Virginia and her company educate tourists on the local oyster industry, offering tastings and boat tours of oyster farming operations. She tells us about Maine's rapidly growing oyster industry, before Captain Joe Jerome steers us to get a first-hand look at an oyster farm. Then, we travel up the coast to meet Melissa Kelly, the first two-time recipient of the James Beard award for Best Chef Northeast. Melissa tells us about her Rockland farm-to-table restaurant, Primo and her remarkable life in food. We also meet farm manager Abigail Gallagher, who gives us a tour of the multi-acre farm surrounding the restaurant. Next, we visit the small town of Bath to dine in a restaurant overlooking the Kennebec River called OystHERS Raw Bar and Bubby. The seasonal raw bar is owned by sisters Sadia and Lauren Crosby, both lobstermen's daughters from nearby Georgetown Island. Sadia owns a sea farm, where the house oysters are produced. Lauren tells us the story behind OystHERS, which serves up fresh bivalves from local female-owned and family-owned farms. And who should we run into there, but Susan Spicer! The New Orleans chef tells us what she's cooking while cruising up the Atlantic coast. We end our trip at Browne Trading Market, a magical food and drink emporium in Portland. Since 1991, Browne Trading Company has been the supplier of seafood, caviar, and other delicacies to an exclusive restaurant chef customer base. Among our discoveries there were percebes – also known as gooseneck or turtle-claw barnacles – harvested on the Iberian Peninsula and exclusively available from Browne Trading. Specialty foods manager Michael Rigo explains why the job of harvesting these edible crustaceans is not for the faint of heart. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Chef Ayesha Nurdjaja makes her Food Network Obsessed debut to talk about her Italian and Indonesian roots and building her NYC restaurants Shuka and Shukette into vibrant, herb-forward destinations. She shares why she calls her food a “Middle Eastern party,” what it means to celebrate community through flavor, and how recognition like her James Beard nomination shaped her journey. Ayesha opens up about her unconventional path from law firm assistant to culinary school student, with pit stops dreaming of DJing and even dealing diamonds. And of course, Ayesha dishes on stepping into her biggest role yet… becoming the newest Titan on Bobby's Triple Threat. From Bobby Flay's surprise phone call at the gym, to training sessions at Food Network Kitchen, to the surreal moment of seeing her face on the giant posters in New York City, Ayesha shares the nerves, joy, and validation of taking her seat on the Titan couch. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Ayesha Nurdjaja on Instagram: HERE Learn More Bobby Flay's Triple Threat: HERE Hosted on Acast. See acast.com/privacy for more information.

What happens when a hotel developer moves from building Hampton Inns to creating lifestyle hotels with fire pits and Michelin-starred restaurants?Today's guest is a returning guest, Stephen Wendell, Co-Founder and CEO of Mountain Shore Properties. They explore the shift from select-service properties to luxury and lifestyle hotels, examining the business dynamics and guest experiences that differentiate these segments. Steven shares insights on building independent lifestyle hotels, dealing with construction challenges, financing, and the pivotal role of major brands and creative freedom. They also discuss the evolving demands of younger travelers and the potential for lifestyle hotels to serve as cultural hubs. The conversation touches on financing strategies, the impact of current economic conditions, and the balance between guest experience and profitability.Takeaways: The most successful hospitality projects prioritize unique, memorable experiences for guests, which can lead to long-term loyalty and word-of-mouth growth.Each project is a learning opportunity. Apply lessons from past mistakes to improve future outcomes and avoid repeating errors.Consider a mix of select service and lifestyle/boutique properties to balance stability with higher-reward opportunities.Affiliation with major brands can make financing easier and provide valuable marketing/distribution support, but weigh the costs and benefits carefully.The best hotels become hubs for both guests and locals. Create spaces and experiences that attract both groups.Younger travelers value experiences over points. Offer unique, local collaborations and experiences to attract and retain this demographic.Hospitality is a long-term business. Set expectations with investors and partners accordingly, and operate with a long-term mindset.Quote of the Show:“Some people quit in the messy middle. We've pushed through, and now we know what to do and how to do it.” - Stephen WendellLinks:LinkedIn: https://www.linkedin.com/in/stephen-wendell-5417291a/ Website: https://mountainshoreproperties.com/ Shout Outs:1:18 - Philadelphia Eagles https://www.philadelphiaeagles.com/ 2:00 - Camptown https://mountainshoreproperties.com/project/camptown-leeds-ny/ 3:56 - Airbnb https://www.airbnb.com/ 4:14 - Hyatt https://www.hyatt.com/ 4:15 - Dream https://www.hyatt.com/dream-hotels 4:16 - The Standard https://www.hyatt.com/the-standard/en-US 4:17 - Bunkhouse https://www.hyatt.com/bunkhouse-hotels/en-US/explore 4:18 - Hilton https://www.hilton.com/en/ 4:19 - Graduate https://www.hilton.com/en/brands/graduate-hotels/ 4:22 - Nomad https://www.hilton.com/en/brands/nomad-hotels/ 4:23 - Marriott https://www.marriott.com/default.mi 5:09 - Courtyard https://courtyard.marriott.com/ 5:17 - Hotel Genevieve https://mountainshoreproperties.com/project/hotel-genevieve-louisville-ky/ 7:20 - Hampton Inn https://www.hilton.com/en/brands/hampton-by-hilton/ 13:00 - Gary Vaynerchuk https://en.wikipedia.org/wiki/Gary_Vaynerchuk 13:50 - Steve Jobs https://en.wikipedia.org/wiki/Steve_Jobs 13:52 - Bill Gates https://en.wikipedia.org/wiki/Bill_Gates 13:53 - Jeff Bezos https://en.wikipedia.org/wiki/Jeff_Bezos 14:49 - James Beard https://en.wikipedia.org/wiki/James_Beard 17:18 - AC Hotels https://ac-hotels.marriott.com/ 18:07 - Independent Lodging Congress https://ilcongress.com/ 18:18 - Deutsche Bank https://www.db.com/ 18:20 - Bank of America https://www.bankofamerica.com/ 22:31 - Vanguard https://investor.vanguard.com/ 22:32 - John Bogle https://en.wikipedia.org/wiki/John_C._Bogle 23:09 - JDV https://www.hyatt.com/jdv-by-hyatt/en-US/explore 24:08 - IHG https://www.ihg.com/hotels/us/en/reservation 24:12 - Vignette https://www.ihg.com/vignettecollection/hotels/us/en/reservation 25:29 - Waldorf Astoria https://www.hilton.com/en/brands/waldorf-astoria/ 34:40 - Ritz Carlton https://www.ritzcarlton.com/ 45:57 - Jerome Powell https://en.wikipedia.org/wiki/Jerome_Powell 52:26 - Paul Volcker https://en.wikipedia.org/wiki/Paul_Volcker 54:59 - Costa Susana https://costasusana.com/en/ 56:20 - Hotel Saint Cecilia https://www.bunkhousehotels.com/hotel-saint-cecilia 56:47 - Regent Hotels https://www.ihg.com/regent/hotels/us/en/reservation 

The Wonderful World of Wine (WWW) Episode 298 Hosts Kim Simone and Mark Lenzi explore all things wine with you! Wine Illustration talk with Maryse Chevriere Join The Wonderful World of Wine (WWW) hosts Kim and Mark for a conversation with Maryse Chevriere. A certified sommelier, acclaimed illustrator, author, and James Beard award winner, Maryse shares the fascinating, and "very very reluctant," story of her journey into the world of wine. Listeners will get an inside look at how the wine scenes differ between New York, San Francisco, and Boston. The discussion delves into her unique illustrations, which earned her the 2016 James Beard Award for Humor. Dubbing herself the "drunk doodler," Maryse explains how she finds inspiration to create her whimsical and insightful wine tasting note illustrations, which have been featured in publications like Food & Wine and Bon Appetit. The episode also uncorks her book, Grasping the Grape, covering practical topics like wine shopping, the aging potential of rosé, and deciphering wine labels. Maryse provides her expert tips on finding the perfect bottle and offers information on wine importers. Get ready for a sneak peek as she teases details about her upcoming new book. Finally, the show concludes with a thought-provoking comparison of her hand-drawn tasting note illustrations to those generated by artificial intelligence. Find Maryse and her work on her website, www.fcghstudio.com, and on Instagram @freshcutgardenhose. Cheers! Kim and Mark

Faiyaz Kara, restaurant critic for the Orlando Weekly, gives us his review of Central Florida eateries, including High Tide Harry's, which just celebrated its Best of Orlando wins in categories such as Best Wait Staff, Best East Orlando Restaurant and Best Seafood Restaurant. Faiyaz also announces that James Beard-nominated restaurateurs, Jason and Sue Chin, will open Osteria Ester, an “Italian American” restaurant later this year, plus more. See omnystudio.com/listener for privacy information.

Make change through food. That is the tagline of Real Good Kitchen and Real Good Kitchen Foundation, founded by Knoxville native Bailey Foster. Real Good Kitchen is a shared commercial kitchen and foundation offering a food biz incubator and business education program for underserved and marginalized entrepreneurs. Real Good Kitchen Foundation is hosting a fundraising dinner, “Real Good Gathering,” at the Knoxville Botanical Garden and Arboretum, October 23, 2025. Keynote speaker will be Katie Button, a 4-time James Beard-nominated Cookbook Author, media personality, chef, and founder of Asheville-based restaurants, Curate and La Bodega. Katie will share her thoughts about food, community, and recovery in the aftermath of Hurricane Helene. I (Amy Campbell) sat down with Bailey Foster to find out details about the dinner, Real Good Kitchen, and the work of Real Good Foundation.

We all know wine has rules. But who says you have to follow them? James Beard-nominated author (The Rebel School of Wine) and self-proclaimed “wine rebel” Tyler Balliet is helping us challenge every “thou shalt not” in the wine world. From dunking ice cubes into red wine to sipping rosé in December, this conversation is a delicious middle finger to snobbery and a refreshing celebration of drinking what you like. From how taste really works (hint: it's not all in your mouth) to how Champagne became the ultimate rebel wine, this episode will leave you feeling empowered, inspired, and ready to break a few rules of your own. 

→ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join "The Holler⁠⁠⁠" What if a restaurant wasn't just about food, but about roots and connection? In this episode, we sit down with Chef Matt Cooper, founder of Conifer and RŶN, two of the most celebrated restaurants in Northwest Arkansas and the Ozarks. Matt opens up about his deep Arkansas roots, how he turned personal health challenges into culinary vision, and why human connection should be the soul of every kitchen. Our Trusted partners for this episode: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Vortex Optics⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - Industry leader in scopes, rangefinders, and binoculars ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Big Pete's Taxidermy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - High-quality work with quick turnaround ⁠⁠Pack Rat Outdoor Center⁠⁠ - Everything you need to start your next adventure 00:00 Matt's roots 16:00 Human connection as the goal, not just food 29:30 – Celiac disease 36:00 – From Garden to Table What is The Ozark Podcast? In the Ozarks, people have always lived in rhythm with the natural world. Hunting, fishing, and living off the land, aren't just things we do, it's who we are. And though our lives are inextricably linked to the land we live on, we've never been more disconnected from it. So join us, as we travel across the region to bring you the voices of the Ozarks to deepen your connection with the land, sharpen your skills in the outdoors, and help you learn what it means to be an Ozarker. Our hosts are ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Kyle Veit⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Kyle Plunkett⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - and our producer is ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Daniel Matthews⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Theme music: 'American Millionaire' by ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠JD Clayton⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Catch up with us on Instagram and Facebook ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@theozarkpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ PLEASE reach out to us with any recommendations or inquiries: theozarkpodcast@gmail.com

It's here! Another Random Clippings episode! In this mini episode, I'll pull articles from my folder of stories that just don't fit anywhere else. Happy Labor Day to my USA listeners!SOURCES“Beam Up the Royalties, Shirley.” The Arizona Republic (Phoenix, Arizona), December 28, 1988. www.newspapers.com.“Citizens Fleeing Jury Seekers.” Princeton Daily Clarion (Princeton, Indiana), January 13, 1983. www.newspapers.com.“Gang of Boys Caught After Prying Open Casket in Old Cemetery Vault.” The News (Paterson, New Jersey), September 30, 1935. www.newspapers.com.“James Beard.” Wikipedia, February 22, 2025. https://en.wikipedia.org/wiki/James_Beard. “Juror Excused Because He Does Not Like Shape of Mrozek's Head.” The Seattle Star (Seattle, Washington), September 24, 1922. www.newspapers.com.“Man Fires at Snake, Shoots Off Big Toe.” San Francisco Bulletin (San Francisco, California), May 30, 1922. www.newspapers.com.“Will Wed Her Benefactor.” The Seattle Star (Seattle, Washington), September 24, 1907. www.newspapers.com.“Wins Bride After Long Court Battle.” The Inter Ocean (Chicago, Illinois), September 20, 1907. www.newspapers.com.“‘Just Returning Radio,' Says Youth In Store.” El Paso Herald-Post (El Paso, Texas), January 11, 1964. www.newspapers.com.SOUND SOURCESAl Jolson. “I'll Say She Does.” www.pixapay.com/music.InspectorJ. “Bell, Candle Damper A (H4n).wav.” November 17, 2017. www.freesound.org.Lucille Hegamin and The Dixie Daisies. “Cold Winter Blues.” www.pixabay.com/music.

As Summer comes to a close, we're celebrating some of the most widely acclaimed voices who shaped this past year, from film to theater, to cooking and the written word. First, one of the year's defining writers, Pullitzer Prize-winning Palestinian poet Mosab Abu Toha speaks to Christiane about his award-winning poems and the dire conditions his family members continue to face in Gaza since he managed to escape. Then breakout star and Oscar winner Mikey Madison talks about playing a Brooklyn sex worker in "Anora" and how she prepared for the role which won her Best Actress at the Oscars. Also, three-time James Beard nominee for Best Chef, Iranian-born Nasim Alikhani discusses her contemporary spin on Iranian cuisine, her journey to the U.S. and what it was like cooking for the Biden White House. Plus, actors Jessica Hecht and Bill Irwin, stars of "Eureka Day," talk to Christiane about the Broadway play that satirizes vaccine skepticism and took home the Tony Award for Best Revival of a Play.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's podcast, we sit down with Chef Brad Kilgore, ICONIC award-winning chef and wine enthusiast, and get a front-row seat into the mind of a Michelin-starred chef - one of America's most innovative culinary voices. Known for blending bold global flavors with fine-dining precision, Kilgore explores the ever-evolving world of food, creativity, and culture. Website: kilgoreculinary.com Instagram: brad_kilgore BACK STORY Widely recognized for his boundary-pushing creativity, Kilgore has earned accolades from Food & Wine (Best New Chef), James Beard (multiple nominations), Esquire (Best New Restaurants), and The New York Times, which called his work “refined, inventive, and unforgettable.” With a reputation for blending artistic precision with bold global flavors, Kilgore has cooked at the prestigious James Beard House, collaborated with global hospitality brands, and is now turning heads again—this time for championing Itameshi, a rising Japanese-Italian fusion trend he's helping introduce to American diners. Already gaining global momentum, Itameshi combines the depth and umami of Japanese cuisine with the rich traditions of Italy—creating dishes that feel both deeply comforting and wildly inventive. From yuzu-kosho buttered pastas to miso-infused carbonara and caviar-topped pizzas, Kilgore is blending the best of both cultures and delivering it with the precision of fine dining and the heart of a neighborhood favorite. With five acclaimed restaurants already in operation—including Mad Lab, CIMA, Verge at Concourse Club, Café Sebastian, and Fisher Island—and two new openings coming soon in San Francisco (Ama) and Fort Myers (OISE), Kilgore is bringing this genre-bending flavor profile to diners across the country.   He's also expanding his influence far beyond the kitchen with high-profile collaborations at Rosewood Private Residences, OCN Hotel in Mexico, and Inter Miami, Lionel Messi's home team. And perhaps most surprising? His frozen pizza brand, Pizza Freak, born during the pandemic, was just nominated for World's Best Pizza—the only pre-made pizza to make the iconic pizza ranking list.   SUBSCRIBE TO ICONIC HOUR If you enjoyed today's podcast, I'd be so appreciative if you'd take two minutes to subscribe, rate and review ICONIC HOUR. It makes a huge difference for our growth. Thanks so much!   ICONIC LIFE MAGAZINE  Stay in touch with ICONIC LIFE magazine. We invite you to join our digital VIP list and SUBSCRIBE!   JOIN OUR ICONIC COMMUNITY Website: iconiclife.com Instagram: @iconiclifemag Facebook: Iconic Life YouTube: ICONIC LIFE   FOLLOW RENEE DEE Instagram: @iconicreneedee LinkedIn: Renee Dee   Thanks for being a part of our community to Live Beautifully.  

Thomas Bille of Belly of the Beast returns to the podcast after 5 long years and a James Beard Award win. Thomas shares with Eric why he decided to put a pause on the initial version of Belly of the Beast, what he took away from his experience of Chivos, why Spring was the right place for the new version of Belly of the Beast, looking at spaces in Houston initially, the vision for the new iteration, how it all came together, the menu this time around, taking time to get into a rhythm, what being included in the Michelin Guide did for the restaurant, being part of the new modern version of Mexican food movement in the city, what it was like hearing his name for the James Beard award, the amount of flowers he's gotten since winning (it's a lot), how serious a Belly of the Beast 3.0 with a live fire grill is, details of his upcoming pop-up, what life has been like since the James Beard awards, and much more!      Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: 16 Houston Restaurants Compete in CultureMap's Top Taco Tournament Houston Restaurant Known for American Fare Finds New Location in River Oaks First Look at Modern Houston Ice House's New Location Near the Heights Ex-Tris Chef and Aaron Bludorn Opening New Eateries in The Woodlands Michelin-Starred Houston Restaurant Opens Location in New York City

The BanterThe Guys discuss changes in how vintage port is aging and then (somehow) pivot to mezcal. Like wine, agave spirits are tied to the land and the magicians who create it.The ConversationThe Restaurant Guys host the founders of Southern Smoke Foundation Chris Shepherd and Lindsey Brown to share the origins of the foundation and how it operates today. Southern Smoke supports hospitality workers and beyond by facilitating services for those in need. They host a festival with dozens of talented chefs, great music and even fly fishing.The Inside TrackThe Guys get the inside track on the Southern Smoke Festival. “It's five hours of Heck, Yes!” Chris Shepherd on The Restaurant Guys Podcast 2025BiosLindsey BrownLindsey Brown spent a decade as Director of Marketing and Public Relations for the Greater Houston Convention and Visitors Bureau.In 2015, she co-founded the Southern Smoke Foundation. The following year, she launched her own firm, Lindsey Brown Public Relations, which she led until she became Executive Director of the foundation in 2023.Chris ShepherdAfter nearly a decade working in the city's high-end culinary scene, Chris Shepherd launched Underbelly, a restaurant concept designed to celebrate Houston's uncelebrated cultures. He published his first cookbook Cook Like a Local in 2019, to highlight Houston's food scene and the people behind it. Through his work, Chris has been honored with a James Beard Award for Best Chef: Southwest, two James Beard nominations for Underbelly, and several “Best Of” list appearances in national publications. InfoSouthern Smoke Foundationhttps://southernsmoke.org/Eat Like a Local on YouTubehttps://youtube.com/playlist?list=PLE9Pqq0sa8JN0SYXuL82IdCd7Ep_oTexE&feature=sharedThe Martini Expo!Presented by the award-winning publication The Mix with Robert Simonson https://martiniexpo.com/Sept 12 & 13, 2025 @ Industry City in BrooklynJoin us for martini experiences with acclaimed guests (see martiniexpo.com)Restaurant Guys Regulars get a 10% discount. Subscribe at 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

David Gelb is an award-winning director and producer. He is best known for directing the critically acclaimed documentary JIRO DREAMS OF SUSHI, which ushered in a new wave of food-focused cinematography and storytelling. Following the success of Jiro, Gelb went on to create Netflix's longest-running series, Chef's Table, now in its tenth season, as well as a new companion series, Street Food. The series has been nominated for multiple Emmys and has won multiple James Beard awards. In this interview, we talk about his early influences and beginnings plus his transition to documentaries, his time working with Robert Downey Jr., what inspired him to create CHEF'S TABLE, the challenges of documentary filmmaking and working with "legends,” and much more. Want more? Steal my first book, INK BY THE BARREL - SECRETS FROM PROLIFIC WRITERS, right now for free. Simply head over to www.brockswinson.com to get your free digital download and audiobook. If you find value in the book, please share it with a friend as we're giving away 100,000 copies this year. It's based on over 400 interviews here at Creative Principles. Enjoy! If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts? It only takes about 60 seconds, and it really helps convince some of the hard-to-get guests to sit down and have a chat (simply scroll to the bottom of your iTunes Podcast app and click “Write Review"). Enjoy the show!

This week, we're riding into the dog days of ice-cream summer in conversation with Dana Cree — award-winning pastry chef, molecular enthusiast, and the creative force behind Pretty Cool Ice Cream. Serving up about 11,000 frozen delights weekly, Dana crafts everything from ice-cream bars and sandwiches to vegan pops and tricked-out popsicles, all from her flagship shop. With stints at spots like Alinea, Noma, Blackbird, and The Publican — plus James Beard nominations and a Jean Banchet Award — her deep roots as a pastry chef inform her at every step. Inspired by Jeni Britton's trailblazing spirit, Dana shares what propelled her into the world of ice-cream, what she learned in elite kitchens, the lessons behind the NYT recipe controversy (and the power of three key differentiators), and so much more.

On this episode of The Story & Craft Podcast, we sit down with producer,Danny O'Malley. Danny is a Grammy and James Beard award nominee. He just picked up an Emmy nomination for theNetflix series “Chef's Table”. Danny takes us on a culinary journey through his experiences. They also talk about everything from the impact of Anthony Bourdain, Chicago-style pizza preferences, memorable dining experiences, to the global influence of food and its power to bridge cultures. Danny also shares insights into his Greek heritage, his obsession with Chinese cuisine, and the making of compelling food stories. Tune in for an exciting conversation filled with delicious tidbits and behind-the-scenes stories that food lovers won't want to miss!SHOW HIGHLIGHTS01:34 Chicago Roots and Pizza Preferences04:10 Journey into Food Television07:19 Food and Cultural Connections08:58 Anthony Bourdain's Impact17:03 Memorable Culinary Experiences20:34 A Culinary Journey Through History25:18 Exploring Food Cultures and Personal Favorites27:47 The Uncharted Territory of African Cuisine29:19 The Evolution of Food Programming33:03 The Seven QuestionsListen and subscribe on your favorite podcast app. Also, check out the show and sign up for the newsletter at www.storyandcraftpod.com...#podcast #DannyOMalley #ChefsTable #Netflix #Alinea #GrantAchatz #AnthonyBourdain #JamesBeard #Proudcer #Producing #storyandcraft #Cooking #Restaurants #Chefs #FoodNetwork #FoodTV

S3 E3  Après All Day | Mountain Mixer In this episode of Après All Day, Bob and Rich head to Park City—at least in spirit—for the inaugural Mountain Mixer cocktail contest. The event brings together the top ten cocktails from a month-long, undercover judging process, culminating in a high-energy showdown at Deer Valley's Silver Lake Lodge on August 21. Bob and Rich welcome Executive Director Ginger Wicks of the Park City Area Restaurant Association, plus, two finalists - Leeham Bridgham from High West Distillery and Megs Miller from The Brass Tag.  Key Topics 1. Transforming a Contest for Transparency After last year's online cocktail contest was compromised by hacking, the Park City Area Restaurant Association reinvented the format. By bringing the Mountain Mixer live, with impartial, high-profile judges and a real-time audience vote, the event now offers credibility, excitement, and a dynamic, in-person experience that supports local bars and restaurants. 2. A Culinary Community that Works Together Ginger Wicks emphasizes Park City's rare spirit of collaboration, where competing restaurants help one another by sharing staffing resources and promoting the collective dining scene. This cooperation strengthens the area's culinary reputation and helps both visitors and locals enjoy a richer variety of experiences year-round. 3. The Artistry and Performance of Mixology In Mountain Mixer, taste is only half the battle—showmanship counts too. From the storytelling behind the drink to stage presence, bartenders must connect with both judges and audience. Finalists like Leeham and Megs illustrate how creativity, seasonal inspiration, and personal flair come together to create memorable cocktails and moments. Episode Index (3:32) Mountain Mixer format: Ten finalists face expert judges and live audience scoring in a performance-driven cocktail showdown. (7:54) Park City's collaborative culinary community: Restaurants work together, even sharing staff to keep the scene strong. (9:16) Live finale details: Music, food, and a stage where mixologists present their cocktails to Michelin-star and James Beard-level judges. (17:52) Seasonal creativity: Competitors tailor cocktails to seasonality, from dark, spirit-forward drinks to light, refreshing sours. (26:10) Personal style: Leeham and Meggs share their post-shift favorites, behind-the-scenes process, and approach to showmanship.  

Chef Edgar Rico and Sara Mardanbigi of Nixta Taqueria join André Natera to talk about the art of storytelling in the kitchen, the influence of hip hop on their work, and how they've built an award winning while uplifting their community. Fresh off major awards from Michelin and James Beard, they share what drives their creativity, how they manage pressure, and why team well-being matters as much as the food.Nixta InstagramEdgar Rico Sara Mardanbigi Sponsored by Foods In Season.⁠⁠⁠⁠⁠⁠Learn about Marketscale⁠⁠⁠⁠⁠⁠⁠Join the Chef's PSA Community!Subscribe to my Substack for exclusive culinary content: ⁠⁠https://chefspsa.substack.com/⁠⁠Visit Chef's PSA for Books, Free eBooks, and More: ⁠⁠https://chefspsa.com/⁠⁠Shop Chef's PSA Merch to support the podcast: ⁠⁠https://chefspsa.com/

Today's guest is Yewande Komolafe—recipe developer, New York Times columnist, and author of “My Everyday Lagos,” a James Beard-nominated cookbook. In this episode, Yewande tells host Jessie Sheehan about her remarkable journey from growing up in Lagos, Nigeria, to building a life and establishing a career in food in the U.S.Yewande shares how her mother, who was a food scientist, inspired her love for flavor and about her transition from working in restaurants to food media. She also dishes on her love for mangos and walks Jessie through her Mango Shortcakes With Lime-Coconut Cream recipe from the Times. Click here for Yewande's Mango Shortcakes With Lime Coconut-Cream recipe on NYT Cooking.Thank you to California Prunes for their support. Jubilee L.A. tickets are on sale now!Subscribe here to get The Italy Issue, out this September.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Yewande: Instagram, NYT articles, “My Everyday Lagos” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

What does it mean to have 'good taste'? And what would it take to develop it? This hour, we talk about taste and discernment. Plus, a look at flavor and why some things taste good. GUESTS: Henry Oliver: Writes the literary Substack “The Common Reader,” and is the author of Second Act: What Late Bloomers Can Tell You About Reinventing Your Life. He is part of the Emerging Scholars Programme at the Mercatus Centre Becca Rothfeld: The Nonfiction Book Critic at The Washington Post, an editor at The Point, and a contributing editor at The Boston Review. She is the author of All Things Are Too Small: Essays in Praise of Excess Nik Sharma: A molecular biologist turned two-time James Beard finalist, best-selling cookbook author, photographer, columnist, and editor at America’s Test Kitchen. His cookbooks include The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes, among others Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

A chef, a micro-influencer, and the internet walk into a bar...except it wasn't a bar it was a famous chef's restaurant and the internet didn't appear until later.  Here's what happened: Chef Luke Sung is a super famous and very important chef who won some James Beard awards (good for him!).  Karla Marcotte is a "micro-influencer" who had a following of 15,000 people.  Chef Sung's restaurant, KIS Cafe, called Karla to offer her a free meal to tempt her to review their restaurant.  She accepted the invitation but when she got there Chef Sung asked her to leave because her follower count was too low.  His daughter has 600,000 followers and her meager 15,000 were all probably too poor to eat at his restaurant.  Also he though her videos were low quality and he did not want to be affiliated with her. So he canceled the collab. Karla posted her feelings on TikTok and the internet came for Chef Sung.  We should note that Karla never named the chef or the restaurant, but the internet figured it out anyway.  Karla's followers loved her sweet and charming food prep videos, they loved her foodie recommendations, they loved her thoughtful and caring cooking hacks and now they were mad at Chef Sung.  Within a few days Chef Sung was out of a job and Karla had 450,000 followers (Chef Sung might point out that 450,000 is still not 600,000!l). Chef Sung apologized.  His daughter (she of 600,000 followers) apologized.  The co-owner of the restaurant apologized.  Everyone apologized but still the Kis Cafe closed its doors and is no more. That is the power of the internet.

If you're agonizing over a big life decision, Chef Tracy has a simple solution for you. Flip a coin. It sounds crazy, but that's exactly what she and her husband, Arjav Ezekiel, did when they couldn't decide where to move. Start their future together in Portland, Oregon, where Arjav was from? Or move to bustling Austin? They tossed a quarter in the air and let fate decide. “Tails, it's Texas” prevailed. Today, their restaurant, Birdie's, is one of the most celebrated eateries in the city, the state, and beyond. Fans love the food and drink, the counter-service vibe, and the warm hospitality. (Arjav recently won a James Beard for being a great beverage pro. Congrats, Arjav!) But Birdie's is also admired for its enlightened employee practices, like paid vacation, maternity leave, and health insurance. It's one of the reasons Tracy was named to our first-ever Cherry Bombe Power List. Tracy joined me from Austin for this episode to chat about her life and career, from working for Danny Meyer's Union Square Hospitality Group to cheffing through IVF and a tough pregnancy, and her love of fingerling potatoes. Do all chefs love potatoes? I think so. Tracy's an inspiring human, and I'm so happy to have her back on the show. Give a listen, and, of course, if you find yourself in Austin, go visit Birdie's. –Host Kerry DiamondThank you to Visa & OpenTable for supporting our show. Tickets for Jubilee L.A.Join the waitlist for our Summer Tastemaker TourSubscribe to Cherry Bombe's print magazineFollow me on Instagram

Bill Gates, the tech billionaire turned philanthropist, has been combating poverty, disease, and inequity around the world for decades. However, in recent years he has shifted focus and resources towards the climate crisis.Gates believes fighting climate change and fighting poverty are two sides of the same coin. Food, health and economic crises will last longer and become more severe as climate threats escalate, disproportionately impacting the most vulnerable communities.But the billionaire remains optimistic and believes the power of human ingenuity will win out with a technology-driven approach to reducing carbon emissions and dealing with the impact of global warming.In 2023, Graihagh Jackson sat down with Bill Gates to talk about his positive outlook and the billions he's investing in tackling climate change.Email us: theclimatequestion@bbc.comPresenter: Graihagh Jackson Producer: Osman Iqbal Series producers: Alex Lewis and Simon Watts Editor: China Collins Sound engineers: James Beard, Graham Puddifoot and Tom Brignell

Hosted by David and Nycci Nellis. On today's show: · Erin Hildreth, VP of communications for Responsibility.org, which works to eliminate both underage drinking and drunk driving and to promote responsible alcohol consumption. They have a cool app --The Virtual Bar -- a great tool to use before your first sip to plan how to pace your imbibing for a safe night out; · Here's an old and good friend back on the show - Francesco Amodeo, founder of the acclaimed Italian liqueur distillery Don Ciccio & Figli, is a consultant for the new concept, Tarì Trattoria, in Washington, D.C.'s Union Market District. Two decades in the making, Tari is a love letter to the simple, bold flavors of his hometown of Furore, Italy, on the Amalfi Coast near Salerno; · You know Reid Shilling and his wife, Sara Quinteros, from their waterfront restaurant, the Shilling Canning Company. Not long ago they had a bird-brained idea to also open a stall in the Union Market District to pay homage to the crispy fried chicken that's so famously rooted in Amish culture. It's Fancy Ranch Amish Fried Chicken. And we'll be taste-testing it on air! · Unless you live under a rock, you likely know the James Beard award-winning chef and restaurateur Marcus Samuelsson recently opened Marcus DC. We enjoyed a special meal there and Marcus was on-hand for a great chat, as were his valued team members, D.C. native and Executive Chef Anthony Jones, and Rachel Sherriffe, executive pastry chef. Anthony and Rachel are in with us today; · AJ Irawan is the general manager of Nobu Washington DC and Andre Bastien is the bar director. Every month, Nobu DC features a new specialty cocktail, and AJ and Andre are in with tastes and talk of the light and lively cocktail they've teed up for August, the Ocean Bloom.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This Bites is sponsored by Whiskey Brown and our Radio Milwaukee members.***Oysters are divisive. Some people love them. Others run screaming from the table when presented with them. The folks in that last category might want to avoid Barnacle Buds on Aug. 5, as the riverfront eatery throws its inaugural Oyster Fest. The event, which gets the featured spot at the top of this episode, will take place from 6:30 to 8:30 p.m. — more than enough time to get your fill of the mollusk menu: An oyster sampler plate that runs a dozen deep (three each of three raw varieties, plus three grilled) An oyster po'boy slider One drink That's what you'll get in exchange for $55, and there are also opportunities to add a supplemental half-dozen oysters to your platter. On top of that, Barnacle Bud and his crew will serve up various oyster shots and specialty drinks to compliment the offerings. For more details on this perfect way to celebrate National Oyster Day, head over to the event page. Or maybe wait to do that until you check out what else we discuss on this episode: DanDan will host a very special dim sum brunch this Sunday with James Beard semifinalist chef Erasmo Casiano. West Allis is losing a mainstay as Chilango Express shuts down after service on Sunday. One of our hosts braved the very crowded Pan-Asia Supermarket to deliver a report on its first day in business. A few miles west of here, Madison Black Restaurant Week will celebrate its 10th anniversary Aug. 10-17.

For years there has been an argument, sometimes loud, sometimes subdued, on whether Britain needs an ID card system. One big reason given for wanting them is simply to know who is here legally. With illegal and irregular migration never far from the headlines these days and with President Macron, during his recent visit describing the “pull factor” of illegal migrants being able to work in Britain, the debate is being resurrected. So, what is the history of ID cards in the UK, what form might they take if we have a system and would they work? Presenter: David AaronovitchGuests:Jon Agar, author of The Government Machine Rainer Kattel, Professor of Innovation and Public Governance, UCL Edgar Whitley, Professor of Information Systems in the Department of Management, LSE Rachel Coldicutt, technology specialist and executive director of the research consultancy, Careful Industries. Producers: Caroline Bayley, Kirsteen Knight and Sally Abrahams Productions co-ordinator: Maria Ogundele Sound engineers: James Beard and Neil Churchill Editors: Sam Bonham and Bridget Harney

Step into Episode 172 of ‘On the Delo' as David DeLorenzo sits down with Chef Cory, owner of the acclaimed COURSE restaurant, for an inspiring conversation about transforming from a dairy farm boy in Iowa to a James Beard-recognized chef in Scottsdale. Chef Cory opens up about his unexpected pivot from architecture to culinary arts, the brutal but transformative mentorship under Chef Ivan Flowers, and how his farming roots still influence his approach to fine dining today.From surviving the pressure cooker environment at Different Point of View to winning in front of Martha Stewart on Food Network's ‘Chopped', Chef Cory shares the real story behind building COURSE—including the challenges of opening during COVID, creating approachable fine dining, and why he chose to put his restaurant next to a Pita Jungle. This episode dives deep into restaurant operations, work-life balance as a chef-owner, and the evolution of Phoenix's culinary scene into a world-class destination.Chapter Guide (Timestamps):(00:02 - 02:46) Introduction: Welcome to Episode 172 with Chef Chef Cory(02:46 - 06:05) Farm Roots: From Pearl City Dairy Farm to Arizona Architecture Dreams(06:05 - 09:01) Culinary School to Kitchen Hell: Learning Under Chef Ivan Flowers(09:01 - 13:47) Career Climb: Different Point of View, Sedona, Teaching, and Binkley's(13:47 - 15:21) Food Network Fame: The Chopped Experience and Opening Doors(15:21 - 20:10) Building COURSE: Finding the Perfect Scottsdale Location(20:10 - 25:05) Restaurant Philosophy: Making Fine Dining Approachable and Fun(25:05 - 29:10) Work-Life Balance: Family Time and the Chef's Dilemma(29:10 - 31:00) Community Support: Phoenix's Rising Culinary Scene(31:00 - 33:35) Chef Lifestyle: Staying Fit in a Food-Focused Career(33:35 - 36:28) Future Vision: Expansion Plans and Final Thoughts

This is a Vintage Selection from 2008The BanterThe Guys talk about past, present and future trends in cocktails and Francis makes a prediction of the next great flavor. Was he right? The ConversationThe Restaurant Guys are joined by cocktail historian David Wondrich. They talk about cocktail glasses (yes, size DOES matter) and his book Imbibe! Spoiler: It won a James Beard Award!The Inside TrackThe Guys and David, who have bent an elbow together, discuss the bartending skills that go well beyond mixing a drink. “It's not just mixing drinks, that's even the smallest part of it. You have to be a character. You have to be able to talk to people from all walks of life.You know, I've always admired a great bartender for that social versatility, that sense of dignity behind the bar where you're in charge, and yet at the same time, you're hospitable. And you can handle people in all states of.. sobriety,” David Wondrich on The Restaurant Guys Podcast 2008BioDavid Wondrich is one of the world's foremost authorities on the history of the cocktail and one of the founders of the modern craft cocktail movement. He is a Drinks Correspondent for Esquire magazine, the author of countless newspaper and magazine articles and five books, including the influential Imbibe!, which was the first cocktail book to win a James Beard award. He completed the enormous Oxford Companion to Spirits and Cocktails (2021). He is a founding partner in Beverage Alcohol Resource, America's leading advanced training program for bartenders and other mixologists. InfoDavid's newest book (to be released fall 2025)https://www.penguinrandomhouse.com/books/675535/the-comic-book-history-of-the-cocktail-by-david-wondrich-illustrated-by-dean-kotz/The Rise, Fall, And Rise Again Of Sloe GinBy Janelle Alberts   May 17, 2024https://www.mashed.com/1582212/rise-fall-sloe-gin/ 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

In this episode I'm joined by author and American wine icon, Karen MacNeil. We discuss her amazing career trajectory in wine from food stamps to international fame, and her new initiative, Come Over October, which is having enormous success in encouraging people to get together over a bottle of wine!   Karen is one of the foremost wine experts in the United States. She's the author of the award-winning book, "The Wine Bible," which has been recognized as "the most comprehensive and authoritative book on wine written by an American author."  Karen is the only American to have won every major wine award given in the English language -- the James Beard award for Wine and Spirits Professional of the Year, the Louis Roederer award for Best Consumer Wine Writing, and the International Wine and Spirits award as the Global Wine Communicator of the Year.   Recently, Karen teamed up with public relations and communications veterans Gino Colangelo and Kimberly Charles (the three are pictured above) to begin a program called Come Over October. Troubled by the disconnect in society due to the faster pace of life and the dominance of technology, these three saw a role for wine. They created Come Over October  to encourage friends, family, and colleagues to “come over” during the month of October and share some wine and a personal connection.   The show is mainly about Karen's road to success, and then we wrap with the concept of Come Over October , which I fully support!       Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

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.

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.

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

Three cheers for these James Beard winners! 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 Bartender 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 Sign up for Good Food's weekly newsletter!

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 

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.

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]

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

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 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.