Podcasts about james beard award

From his Appalachian roots to becoming West Virginia's first James Beard Award-winning chef, Chef Paul Smith is redefining what it means to cook with heart, heritage, and hospitality.Chef Paul shares how family traditions shaped his culinary philosophy, the flavors and stories behind Appalachian cuisine, and how he balances refined dining with comfort food at his Charleston, West Virginia restaurant, 1010 Bridge. He also reflects on the power of mentorship, community, and local ingredients in shaping chefs and food culture.In this episode:The soul of Appalachian food and ingredients What it means to represent West Virginia on a national stageHow Paul blends fine dining with comfort classicsThe role of family and tradition in his cookingLessons on mentorship, resilience, and hospitalitySo You Want More? https://linktr.ee/soyouwanttorunarestaurant

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

From crumbly cornbread that perfectly complements a home-cooked meal, to warm cookies that can make you forget any problem, baked treats are key to happy eaters everywhere. This week, we celebrate the delicious half-science, half-art that is baking! First, we hear from our old friend, food writer Anne Byrn. Her latest cookbook, Baking in the American South, is a beautifully photographed tome, featuring hundreds of mouth-watering recipes along with the history behind each one of them. Next, baker Jim Lahey talks about the 15th anniversary edition of his ground-breaking cookbook My Bread: The Revolutionary No-Work, No-Knead Method. Jim began a bread-making revolution decades ago with a Le Creuset pot, just a handful of ingredients, and, most importantly, no need for kneading! Finally, we chat with Renato Poliafito, owner of Brooklyn bakery and café Ciao, Gloria, and author of Dolci! American Baking with an Italian Accent. In his newest book, the two-time James Beard Award nominee set out to capture the flavors of Italy stretching from the Old World to the New. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Sarah Stegner, two-time James Beard Award winner and co-executive chef at Prairie Grass Cafe, joins Lisa Dent to highlight Cima Restaurant’s collaborative dinner featuring chefs Kevin Hickey and Jesse Resendiz. Sarah talks about the great food that will be provided and how listeners can reserve a spot at the Rosemont restaurant.

J. Kenji López-Alt knows more about food than you or I put together. He has won James Beard Awards, contributed to New York Times Cooking and Serious Eats, and his books include The Food Lab: Better Home Cooking Through Science, The Wok: Recipes and Techniques, and a children's book titled Every Night is Pizza Night. But he's no snobby foody. He pays careful attention to how to stack ingredients in the humble hardshell taco so that you maximize flavor and minimize structural collapse. He also has thoughts on the burger (don't think toppings, think bottomings). This is an episode that will fill you up, not with tacos and burgers, shouldn't eat those in bed anyway, but with wisdom and practical advice on how to make your next meal architecturally correct and tasty too. For olives, he likes the sliced up ones. Yep, straight from the can.Learn more about Kenji, his books, and his YouTube videos by visiting his website, www.kenjilopezalt.com.Hey Sleepy Heads, is there anyone whose voice you'd like to drift off to, or do you have suggestions on things we could do to aid your slumber?Email us at: sleepwithcelebs@maximumfun.org.Follow the Show on:Instagram @sleepwcelebsBluesky @sleepwithcelebsTikTok @SleepWithCelebsJohn is on Bluesky @JohnMoeJohn's acclaimed, best-selling memoir, The Hilarious World of Depression, is now available in paperback.

Hans talks with adult content creator Siri Dahl about age verification online; Georgia talks with James Beard Award-nominated producer and recipe developer Gabriella Lewis about the state of recipe sharing online; and also: sonification!–Become a Never Post member at https://www.neverpo.st/ for access to extended and bonus segments, and our side shows like “Slow Post”, “Posts from the Field” and “Never Watch”– Call us at 651 615 5007 to leave a voicemail Drop us a voice memo via airtable Or email us at theneverpost at gmail dot com –Intro Links TShirt Preorder!!!!!! - https://neverpost.bigcartel.com A hacker used AI to automate an 'unprecedented' cybercrime spree, Anthropic says 4chan and Kiwi Farms Sue the UK Over its Age Verification Law Silicon Valley is pouring millions into pro-AI PACs to sway midterms A Dark Money Group Is Secretly Funding High-Profile Democratic Influencers twitch.tv/theneverpost  –Sonification Listen to Wikipedia Listening Back Sonificator –Age Verified Down a Slippery SlopeFind Siri: Her website Her Bluesky –Recipes as Vibeposting Find Gabriella: Her website Her instagram Eater New York Times Cooking –Never Post's producers are Audrey Evans, Georgia Hampton and The Mysterious Dr. Firstname Lastname. Our senior producer is Hans Buetow. Our executive producer is Jason Oberholtzer. The show's host is Mike Rugnetta.Enough of this observingsaid the child to her respondent.Explain the astonishment of the abashedarticulate before the tableof the circle of friendswashed up on the shore of the foreign countrywe all hoped to leavefor medicine. An alienname had already gone and we were leftto drink; healthhad no opponentsExcerpt of The Beautiful, by Jean DayNever Post is a production of Charts & Leisure and is distributed by Radiotopia

Welcome to another episode of the Bentonville Beacon podcast! Today, our host Brandom Gengelbach sits down with two of Northwest Arkansas's most influential changemakers: Chef Matt Cooper, acclaimed owner of Wren Hospitality and Conifer, and visionary real estate developer and restaurateur Paul Esterer. In this inspiring conversation, we dig into what makes Bentonville and the entire NWA region such an energizing place to live, create, and innovate.Matt and Paul share their personal stories of calling Bentonville home and reveal the intentional, values-driven decisions behind their work, including the launch of their latest venture, Wren, a farm-to-table tasting menu restaurant rooted in community, sustainability, and a true sense of place. We explore the evolution of Bentonville's culinary scene, from humble beginnings to national recognition, what it means to be a James Beard Award finalist, and why the town's authentic, curious, and wellness-focused spirit is attracting people from across the country.Tune in as we celebrate the people, passion, and purpose behind Bentonville's growth, and discover how local champions like Matt and Paul are redefining hospitality, building enduring community connections, and helping shape the region's bright future!

On this week's edition of the Flavors of Northwest Arkansas podcast, we have a story of perseverance as we interview Junto Executive Chef, Donovan Johnson. That's a man who's been through a lot, but before we get to him?!?! FOOD NEWS!! Botanical Live in Fayetteville has now turned into two different spots that have two different themes. We'll hear from one of the others, @fnoway The Barber opens Friday! The Fox Trail Distillery is transitioning their tasting room. We'll tell you what they'll be doing You can now take Stoic Brews home! Greenhouse Aleworks has their new home in downtown Rogers. Speaking of downtown Rogers, happy anniversary to Tusk & Trotter's second location! The doors are open at Blue Ember Smokehouse in Rogers! We'll hear from GM Chance Sneathern. Keep your eyes out- WE HAVE BITE NWA tickets! We'll be telling you how to win them this week! The Collective in Fayetteville soft opens with entrée's tonight. Los Compas Margaritatown is selling their food truck. KDK's Chicken and Waffles are moving into a brick and mortar. Folklore Ice Cream grand opened in the Fayetteville Square. Junto Sushi opened in the Motto Hotel in Bentonville a year ago, almost to the day. Chef Donovan Johnson has been there from the start, and it was a hard road for him to get there. VERY hard. It was a road paved with addiction, rehab, relapses, and cooking around northwest Arkansas... One of his earliest jobs in his teens in Mountain Home might have been his most important. It helped shape his professional cooking preference and through it all, he never lost sight of it or let it go. That's one of the many things that helped get him to where he is today. He talks about it in detail, and the scare that sparked his turnaround. How did a guy from Mountain Home who had always cooked in Fayetteville gain the favor of a James Beard Award winning chef that has worked in a Michelin-star restaurant? We hear from Junto Executive Chef Donovan Johnson next, here on the Flavors of Northwest Arkansas.

Labor Day weekend is here and for many serious eaters that means it's burger time. Most of my favorite burger recipes come from today's guest on Special Sauce is the James Beard Award-winning chef and food writer J. Kenji Lopez-Alt. You'll hear really helpful cooking tips for all kinds of burgers; smashed, turkey, black bean, and vegan. So listen up to get the most out of your cookout this weekend!  Learn about your ad choices: dovetail.prx.org/ad-choices

James Beard Awards

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

Houston's Caribbean population is small, but is making a huge impact on the culinary scene. On today's show, host Raheel Ramzanali is talking to James Beard Award-winning food and travel journalist and Senior Editor at eater, Kayla Stewart about where to go to get the best Caribbean food in H-Town. From classics like jerk chicken to fusion dishes blending Houston influences with island vibes, these spots are definitely worth checking out.  Places we talked about on today's show:  Taste of the Caribbean  Cool Runnings Jamaican Grill Jamaica Pon di Road  Val's Jerk Pan  700 Isles Cafe  Reggae Hut Cafe  Helen's Kitchen  ChopnBlok Buboy by Chef Tristen Epps Sonia's Kreyol Kitchen  Griot Gardens  Read Kayla's work on Eater  Learn more about the sponsors of this August 27th episode: British International School of Houston The Holdsworth Center TurboTenant Wise Want to become a City Cast Houston Neighbor? Check out our membership program.  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!

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

We travel to the Mississippi Delta and the world of Lebanese immigrants, where barbecue and the blues meet kibbe, a kind of traditional Lebanese raw meatloaf. Lebanese immigrants began arriving in the Delta in the late 1800s, soon after the Civil War. Many worked as peddlers, then grocers and restaurateurs.Kibbe — a word and a recipe with so many variations. Ground lamb or beef mixed with bulgur wheat, cinnamon, salt and pepper. Many love it raw. However it's made, it's part of the glue that holds the Lebanese family culture together in the Mississippi Delta and beyond.We visit Pat Davis, owner of Abe's BAR-B-Q at the intersection of Highway 61 and 49 in Clarksdale, Mississippi, the famed crossroads where, legend has it, blues icon Robert Johnson made a deal with the devil to play guitar better than anybody. Since 1924 Abe's has been known for it's barbecue, but if you know to ask, they've got grape leaves in the back.Chafik Chamoun, who owns Chamoun's Rest Haven on Highway 61, features Southern, Lebanese and Italian food — but he's best known for his Kibbe. Chafik arrived in Clarksdale from Lebanon in 1954, and first worked as a peddler selling ladies slips and nylon stockings.Sammy Ray, Professor Emeritus at Texas A&M University, Galveston, talks about growing up in a barbecue shack that his mother ran on the edge of what was then called “Black Town.” His father peddled dry goods to the Black sharecroppers.During the civil rights movement in the 1960s, Abe's BAR-B-Q and Chamoun's Rest Haven were some of the only restaurants in the area that would serve Black people. “We were tested in 1965,” Pat Davis remembers. “A bunch of Black kids went to all the restaurants on the highway and every one refused them except Chamoun's and my place. And everybody else got lawsuits against them.”The list of famous Lebanese Americans is long and impressive. Ralph Nader, Paul Anka, Dick Dale, Casey Kasem, Khalil Gibran and Vince Vaughn, to name a few. But the one most people talked about on our trip was Danny Thomas. Pat Davis took us out in the parking lot to listen to a CD that he just happened to have in his car of Danny Thomas singing in Arabic.“We called ourselves Syrians when we first came here,” Davis says. “And until Danny came and said he was Lebanese then we all began to realize we really are Lebanese and Danny Thomas can say it. So we're Lebanese now.”Produced by The Kitchen Sisters (Davia Nelson & Nikki Silva), mixed by Jim McKee, for the James Beard Award winning Hidden Kitchens series on NPR.The Kitchen Sisters Present is produced by The Kitchen Sisters with Nathan Dalton and Brandi Howell. We are part of PRX's Radiotopia, a curated network of podcasts created by independent producers.kitchensisters.org   @kitchensisters on Instagram and Facebook

From pitmaster to business powerhouse, Rodney Scott proves that passion, process, and a relentless commitment to craft can transform not only a career but an entire industry. In this encore episode of The Game Changing Attorney Podcast, Michael Mogill sits down with James Beard Award-winning pitmaster Rodney Scott, a man who went from reluctantly tending the family barbecue pit to building a nationally recognized brand. With decades of lessons forged over open flames, Rodney shares how discipline, resilience, and an obsession with detail built his success. From overcoming doubters to scaling his craft across multiple locations, his journey offers timeless wisdom for any law firm leader serious about turning their passion into a lasting legacy. Here's what you'll learn: Why sticking with your craft through decades of hard work creates mastery that shortcuts cannot match How attention to detail turns a good product into an unforgettable experience The leadership mindset shifts needed to scale your business without sacrificing quality Whether you are running a smokehouse or a law firm, Rodney's story is proof that when passion meets process, you can change the game and the world will know your name. ---- Show Notes: 00:00 – Introduction and Rodney's early life on the farm 04:46 – From no interest in barbecue to finding his passion 05:58 – What makes whole hog barbecue unique and challenging 08:44 – Overcoming doubt and choosing to dream big 13:53 – Landing a feature on Netflix's Chef's Table 18:51 – The art and science of whole hog cooking 22:38 – Training pitmasters and maintaining consistency across restaurants 41:39 – What being a game changer means to Rodney Scott ---- Links & Resources: Jim ‘N Nick's Bar-B-Q Chef's Table (Netflix TV show) Eric Church James Beard Foundation Billions (Showtime TV show) ---- Do you love this podcast and want to see more game changing content? Subscribe to our YouTube channel. ---- Past guests on The Game Changing Attorney Podcast include David Goggins, John Morgan, Alex Hormozi, Randi McGinn, Kim Scott, Chris Voss, Kevin O'Leary, Laura Wasser, John Maxwell, Mark Lanier, Robert Greene, and many more. ---- If you enjoyed this episode, you may also like: 110. Leading Ladies: Four Leaders in Business 132. Summit Spectacular: Part 1  214. Dream Team: How to Hire & Keep High-Performing Talent

Abhay is joined by Chef Vijay Kumar, who shares his journey as the executive chef of SEMMA in New York City, discussing the importance of authenticity in Indian cuisine, the balance between tradition and innovation, and the emotional connections that food creates. Vijay reflects on the challenges and responsibilities that come with recognition in the culinary world, emphasizing the significance of community, family heritage, authenticity, and the need to remain true to one's roots while navigating the expectations of a diverse audience.(0:00 - 2:40) Introduction(2:40) Part 1 - morning routine, personalizing experiences, nostalgia(14:45) Part 2 - recreating tradition, awards and kitchen culture(26:05) Part 3 - food and judgment, perfectionism, expectations(40:42) ConclusionBig shout outs this week to Tommy C for turning 50,  Neerav for turning 52, Rajeev Ram for winning the Cincy open, and to the up and coming Harpal Khambay who is a TV freelancer, blogger, and presenter in London.   

In today's episode, we chat with Curtis Duffy, James Beard Award winner, Michelin-starred chef, restaurateur, and author of the powerful new memoir Fireproof.Curtis shares how his traumatic childhood in rural Ohio led him to find refuge in an unlikely place: a high school home economics class. He discusses his journey from that first spark of passion to training under culinary legends like Charlie Trotter and Grant Achatz, building Grace into a three-Michelin-starred institution, and the bold decision to walk away at its peak to launch Ever during a global pandemic.Join us as Curtis reveals why writing Fireproof was more challenging than earning any award, how putting his painful truth on paper became his ultimate act of healing, and what it really means to be "fireproof" — not avoiding the heat, but learning to thrive in it.

"I am tyrannical about noise and about quiet. I don't feel that I can control the amount of mess I make. I mean, I know I can, but I kind of can't. And there's just so many things about my character that are really detrimental to having a writing process, which I need, and it's just so opposed to everything that's going on in my disgustoid little spirit," says Rax King, author of Sloppy.As I tell Rax in this conversation, I hadn't been reading a lot of what I'd call “fun” books. I wasn't having much by way of fun reading for a long time and that changed with Sloppy, which isn't to say the book doesn't have its heavy moments, but it's couched in a buoyant and irreverent voice that I found very appealing.Like Melissa Febos, Rax is something of a quote machine with acerbic wit that made this episode really electric. That's something I notice from voice-heavy memoirists and essayists. Like, if you're not throwing heat as an essayist, you gotta work on your game. Maybe there are some who can lyric their way through, but that's not my taste, personally. I need people pointing out the absurdities and their complicity in the absurdity. I don't even know what that means, but it sounded good.Rax King also is the author of Tacky: Love Letters to the Worst Culture We Have to Offer and the co-host of Low Culture Boil with Courtney Rawlings and Amber Rollo. Rax's work has been nominated for a James Beard Award and has appeared in Food & Wine, MEL Magazine, Glamour and Electric Literature. You can learn more about Rax at her website raxkingisdead.com or follow her on the gram @raxkingisdead.We talk about revisions, her sobriety, her sloppiness, money issues, steady-income spouses and a lot of other stuff. She really brought the heat.Order The Front RunnerNewsletter: Rage Against the AlgorithmWelcome to Pitch ClubShow notes: brendanomeara.com

Discover Lafayette welcomes Marcelle Bienvenu, cookbook author and food writer who has been preparing Cajun and Creole dishes since the 1960s. A St. Martinville native, she still lives there with her husband, Rock Lasserre. Marcelle has written about Creole and Cajun cooking for The Times-Picayune, Time-Life Books, and has been featured in Garden & Gun, Food & Wine, Saveur, Southern Living, Redbook, The New York Times, Louisiana Life, and Acadiana Profile. She authored Who's Your Mama? Are You Catholic and Can You Make a Roux?, as well as Who's Your Mama? The Sequel, and Cajun Cooking for Beginners. She co-edited Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans, which was nominated for a James Beard Award in 2009. Marcelle worked with Emeril Lagasse for 15 years and coauthored several cookbooks with him, including Louisiana Real & Rustic, Emeril's Creole Christmas, Emeril's TV Dinners, and Every Day's a Party. She also owned and operated the beloved restaurant Chez Marcelle in Broussard, at the former Billeaud Family Plantation site. She has worked at legendary restaurants including Commander's Palace and K-Paul's Louisiana Kitchen in New Orleans, and taught for 11 years at the Chef John Folse Culinary Institute at Nicholls State University. Growing Up in St. Martinville “When I was a youngster, it was idyllic. You could ride your bike anywhere. Nobody cared where you were going. We could go around the block and ask all the ladies, ‘What do you have for supper tonight?' If I liked hers better than mine, I could stay with her. Everybody on our block was related.” Her father's family owned The Teche News, and she grew up folding papers and helping with printing: “Besides the newspaper, Daddy did wedding invitations, football programs. I used to hate it because my hands were always full of ink… Mama would fix the sandwiches at the newspaper office because we never went home on paper day until late. The ink was all over your bread.” She credits her early love of cooking to meals at family camps on Vermilion Bay: "My father was a Boy Scout leader, and we had a camp at Granddad's on Vermilion Bay, at Sycamore Point, and we had one in the Basin. A lot of our meals were cooked on an open fire wood bar. And I thought that was absolutely fabulous. So I would sit at my daddy's elbow with his beer. I was beer holder. I would say, shouldn't you go medium low? You don't have a dial, you'd have to move it. I became infatuated with that. I thought that was just marvelous. “We were laughing the other day about when we were little, nobody said, oh, we're going to have Cajun food. Are we going to New Orleans? Can we have Creole food? We never would. Nobody ever said that." An interesting side note: Marcelle is the aunt of Louisiana Gov. Jeff Landry. His mother and Marcelle's sister, Edna Bienvenu Landry, died in 2019. Our governor also unfortunately recently lost his father, architect and business owner, Al James Landry, on July 30, 2025. The Start of a Culinary Career In 1971, while working at The Times-Picayune, Marcelle met the Time-Life Books crew. “They were thinking of doing a book on Acadian Creole cooking… We were supposed to be only a chapter in the Southern book, but we ended up with a whole book.” Working with the Brennans and legendary chef Paul Prudhomme shaped her approach: “He really brought Cajun cooking up to another level… It was absolutely wonderful to see them marrying those two cuisines to see what they came up with." Before Prudhomme joined Commander's Palace, no one in New Orleans was serving chicken and andouille sausage gumbo. Chez Marcelle Marcelle's uncle offered to finance a restaurant in Broussard, and they transformed the old Billeaud Plantation home: “We did fabulously for almost four years and then the whole business… the oil industry crashed. It happened so fast my CPA called to ask if we had closed.

With five Michelin stars, a James Beard Award, and two world-class restaurants under his belt, Chef Curtis Duffy's culinary genius is undeniable. I sit down with the acclaimed Chicago chef to talk about the heartbreaking, harrowing, and ultimately healing story behind the food. From surviving the murder-suicide of his parents at age 19 to building his dream restaurant Ever, Chef Duffy opens up about how grief, resilience, and relentless ambition shaped every dish—and every chapter of his life.The conversation dives into his new memoir Fireproof: Memoir of a Chef, a brutally honest look at a childhood shaped by abuse, abandonment, and redemption. Curtis shares how he found his calling in the kitchen, the mentors who helped save him, and the lessons he's still learning as a father, husband, and restaurateur. With deep emotion and surprising humor, this episode goes far beyond food—it's about breaking cycles, finding purpose, and refusing to let your past define you.Writing His Way Through the Pain: Curtis shares how his memoir Fireproof helped him process decades of trauma—and why writing was the most powerful form of therapy he's ever experienced. (2:31)Telling His Kids the Truth—Before the World Could: Curtis talks about sitting down with his children to share his story before they heard it from a stranger, and how his book became a legacy of honesty and healing. (6:04)The Complicated Love for the Parents Who Hurt Him: Despite a violent, abusive past, Curtis opens up about finding his way back to love and forgiveness for both his parents. (11:43)The Stepmom Who Became Everything: Curtis reflects on the strength of Jan, the 15-year-old girl who raised him as her own—and why he still calls her his real mother. (13:11)Why He'll Never Reconnect With His Birth Mother: In an emotional moment, Curtis explains why he's at peace with keeping distance from the woman who gave birth to him but never raised him. (25:56)Losing His Dream Restaurant—and Starting Over: Curtis recounts the heartbreak of losing Grace, the award-winning restaurant he helped build, and how that painful experience led to something even greater. (36:52)Designing a World-Class Dining Experience—Down to the Menu Paper: From velvet tables to “milk paper” menus, Curtis explains why every detail at Ever is part of the guest's emotional journey. (44:37)Vegetables Over Meat—Every Time: A lifelong vegetable lover (with one major exception), Curtis shares why his dishes often revolve around produce, and how carrots beat steak any day. (41:28)How Dharma, Metal, and Milk Paper All Show Up in His Work: From Hindu philosophy to Black Sabbath concerts to textured menus, Curtis reveals the unexpected influences that keep him creatively grounded. (48:09) Connect with Chef Curtis Duffy:InstagramFacebookBlueskyXChef Curtis Duffy- Fireproof: Memoir of a ChefEver Restaurant Let's talk Connect:Instagram  This podcast is produced by Ginni Media.

They fed neighbors during a storm — and ended up winning a James Beard Award.In this episode of The Way Up, Guy Raz meets Edgar Rico and Sara Mardanbigi, the couple behind Nixta Taqueria in Austin, Texas. What started with resilience in the face of disaster became a nationally acclaimed restaurant with a mission rooted in community, creativity, and cultural pride.From navigating natural disasters to rethinking the taco, Edgar and Sara share hard-earned lessons in business, leadership, and love.Video Links:Watch the full series hereCheck out the episode page hereWatch this episode on YouTubeWatch all episodes of The Way UpConnect with Square:Instagram: https://www.instagram.com/squareTwitter: https://x.com/squareFacebook: https://facebook.com/squareTikTok: https://www.tiktok.com/@squareLinkedIn: https://www.linkedin.com/company/joinsquare/Web: https://squareup.com/Contact Sales: https://squ.re/yt_contactsalesSign up for Square's The Bottom Line Weekly newsletter: https://squ.re/3tnvac4The Way Up is a new video series from Square highlighting the real stories of grit, vision, growth, and heart behind some of America's most innovative local businesses. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steve Dolinsky is synonymous with food in Chicago. He’s won 13 James Beard Awards and I swear his face can be seen on the walls of every restaurant in the city, from dives to fine dining establishments. He’s been part of the media landscape …TV, radio, and podcasting… for over 30 years. He was the Hungry Hound on ABC, the Food Guy on NBC and now he’s working in a role created specifically for him with Levy Restaurants. But wait, there’s more… he’s the author of Pizza City, USA, and the curator of Pizza City Fest, happening from August 22-24th in River North. Speaking of Pizza City Fest, we recorded this one at Labriola Ristorante, 535 N. Michigan Avenue. Labriola is one of this year’s Pizza City Fest participants, and not far from where Pizza City Fest is happening this year. Discussed in this episode: *The 2023 event - lessons learned, and why this year’s event will be completely different. *A preview of this year’s Pizza City Fest. Who’s participating? What’s in it for festival-goers? *Pizza nuance - Steve breaks down the different styles, including deep dish, deep pan, Roman, artisan, and … thin crust. He also gets into the “thin crust vs. tavern style” argument. *Why is Chicago the perfect town for pizza? *What’s the state of food journalism in Chicago? *What’s the next food trend he sees coming down the line? I’d been wanting to chat with Steve for quite some time, and was thrilled to have the chance to do so over delicious Labriola pizzas. Thanks to the team there for the immaculate hospitality. See you at Pizza City Fest! Car Con Carne is sponsored by Easy Automation. Looking to transform your home, office, or business into a smart, seamlessly connected space? Easy Automation is a local business, headquartered in Aurora, Illinois, that delivers custom automation solutions tailored to your lifestyle. Whether you’re upgrading your home entertainment, streamlining your office tech, or enhancing the atmosphere in your restaurant or sports bar, they’ve got you covered. Their expert team designs and installs personalized systems—from smart lighting and climate control to audio/video distribution and robust Wi-Fi networks—all managed through an intuitive app on your favorite device. Easy Automation makes technology work for you—effortlessly, reliably, and always with your satisfaction guaranteed. Visit easy-automation.net or call Dan at 630-730-3728 and take control of your environment today! See omnystudio.com/listener for privacy information.

Today's guest can conjure entire worlds through her writing. Whether she's evoking the salty tang of the Lofoten Islands, the rustic flavours of rural Normandy, or the buzz of a New York kitchen, her words are rich with atmosphere and emotion - it is of course, Diana Henry, one of Britain's most celebrated food writers.She's a James Beard Award winner, long-time Sunday Telegraph columnist, and author of bestselling books like Crazy Water, Pickled Lemons, How to Eat a Peach, and Around the Table, a new audio collection of essays spanning decades of food, travel and life.As you'll hear, Diana's wanderlust was born not from glamorous holidays, but from imagination. Growing up in Northern Ireland during the Troubles, she escaped into books and encyclopaedias, dreaming of faraway places long before she ever had the chance to visit them.In this episode, we trace her journeys from Dublin to the Dordogne, Spain to Maine. We talk about foraging for mushrooms in France and eating cod's heads in Iceland, She shares why she reads restaurant menus for fun, and the deep emotional connection she feels to the places she's travelled, through taste.I spoke to Diana last month, and although we hadn't met before, I instantly warmed to her. I loved the way she speaks about travel, through a different lens, shaped by flavour and feeling. I think you'll really enjoy this one.Holly's recap: Beaverbrook Hotel, Surrey, EnglandDestination Recap:Dublin, Ireland Dordogne, France Colombey les Deux Églises, Haute-Marne, France Spain Le tonneau, Normandy, France New York, USAUnion Square Cafe, New York, USAABC Kitchen, New York, USAEstela, New York, USALos Angeles, California, USALofoten Islands, NorwayIcelandNebo Lodge, North Haven, Maine, USAMoroccoJapanAround the Table - 52 Essays on Food & Life, Mitchell Beazley is available now in audiobook and will be published in hardback on 2nd October.To win a holiday to Trisara, in Phuket, Thailand, head over to my Instagram page here.With thanks to Airbnb for their support of today's episode.Thanks so much for listening today. If you want to be the first to find out who is joining me on next week's episode come and follow me on Instagram I'm @hollyrubenstein, and you'll also find me on TikTok - I'd love to hear from you. And if you can't wait until then, remember there's the first 14 seasons to catch up on, that's over 155 episodes to keep you busy. Hosted on Acast. See acast.com/privacy for more information.

Hey y'all, welcome back to Nashville Restaurant Radio — I'm your host, Brandon Styll, and today I have the honor of sitting down with one of the most fascinating and talented chefs in our city — Jake Howell, chef and partner at Peninsula Restaurant here in Nashville, and the 2025 James Beard Award winner for Best Chef: Southeast.This is a marathon of an episode — just over two hours — and honestly, I could've kept going.Jake is a true creative force. Before he ever stepped into a professional kitchen, he was a painter in Seattle — crafting visual art while cooking on the side just to pay the bills. But somewhere along the way, cooking became the canvas. And despite his success, Jake told me himself — he's still working to perfect his craft.In this conversation, we dive into the mind of an artist turned chef, exploring his approach to food, his relentless pursuit of excellence, and his thoughtful — and sometimes unconventional — philosophy on leadership. Jake opens up about his journey, what inspires him, and where he loves to eat in Nashville.The second half of the episode really settles into a rhythm — two people connecting over the things that matter most in this industry: creativity, passion, and people.I hope you enjoy listening to it as much as I enjoyed being part of it.⸻

There are so many compelling chef origin stories to be told, but I am hard-pressed to think of a more compelling and heart-rending one than today's guest on Special Sauce, Cristina Martínez, the James Beard Award winning chef-owner of two extraordinary world-class Philadelphia restaurants, South Philly Barbacoa and Casa Mexico. As she wrote on her website, "My name is Cristina Martínez, and my story is one of resilience, passion, and courage, full of deep and painful challenges." Listen to her story now.  Learn about your ad choices: dovetail.prx.org/ad-choices

In this episode, we're joined by Chef Salvador Alamilla, the powerhouse behind Amano in Caldwell, Idaho. From his journey as a young immigrant to becoming a James Beard Award-winning chef and receiving the Key to the City, Sal shares how family, cultura, and resilience shaped his culinary path. Tune in as we talk food, identity, and what it means to stay rooted in rising. For more information on Amanohttps://www.amanorestaurante.comhttps://www.instagram.com/amano_caldwellFollow the Brown Sound Podcast on Instagramhttps://www.instagram.com/brownsoundpodcast

Current day intro and the interview is a Vintage Selection from 2005The BanterThe Guys, in 2025, set the scene for this interview with Ruth Reichl, a newspaper restaurant critic who changed the landscape of professional reviews. The Guys share reviews they have received and ones they were glad they didn't. The ConversationThe Restaurant Guys interview Ruth Reichl to discuss the roles of critic and restaurateur and how they must stay focused on enhancing the diner experience. Ruth talks of hate mail, disguises and the enormous pressure on critics to get it right.The Inside TrackThe Guys finally got to talk to Ruth about whether to acknowledge a critic in your restaurant. If only she could have told them sooner…Francis: You spot the restaurant critic in the dining room. My inclination is to go over and say hello. Like I say hello to everybody in my dining room. Ruth: Well, you probably shouldn't.Mark:  Yeah, we're sure of that now. -Ruth Reichl on The Restaurant Guys Podcast 2005BioRuth Reichl started out as a co-owner and chef of Swallow Restaurant in Berkeley, California. She became the restaurant editor then food editor and critic at the Los Angeles Times. Ruth returned to her native New York in 1993 to become the restaurant critic for the New York Times where she rocked the NYC restaurant scene with her dual review of Le Cirque in 1993. She stayed until 1999 when assumed the role of editor of Gourmet magazine. She has written a dozen books and has appeared as a judge on Top Chef Masters.Currently, Ruth co-hosts a podcast and posts a food writer newsletter on Substack.Ruth is a winner of six James Beard Awards as well as their Lifetime Achievement Award.InfoRuth's podcast, Three Ingredientshttps://threeingredients.substack.com/Ruth's Substack, La Briffehttps://ruthreichl.substack.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

Chef Beverly Kim, James Beard Award–winning chef and restaurateur, joins Lisa Dent to detail a who’s who of female Chicago chefs coming together for a culinary and musical experience.

This is part 1 of a 2 part episodeThe ConversationThe Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!The Inside TrackThe Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and break all kinds of bread together. “With food, you can be very indiscriminate. One night I'm going out for sushi, and the next night I'm cooking at home, and then I'm gonna go over to this person's house and they're gonna make me something.There is a level of sharing with that intimacy that crosses more boundaries than if Gael [Greene] was here, I would say, than sex does. So there's an argument that it is the most universal of intimate acts,” Andrew Zimmern on The Restaurant Guys Podcast 2025BioAndrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern's Driven by Food, MSNBC's What's Eating America, the Emmy-nominated Family Dinner, Outdoor Channel's Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.InfoAndrew's sitehttps://andrewzimmern.com/Andrew's 2008 appearance on The Restaurant Guys Podcasthttps://www.restaurantguyspodcast.com/episode-98-andrew-zimmernAndrew's new book (out in October 2025)The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (A Comprehensive Guide, from Buying and Preparing to Cooking Delicious Nutritious Blue Food Recipes)By Andrew Zimmern and Barton Seaver 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

This is part 2 of a 2 part episodeThe ConversationThe Restaurant Guys are thrilled to sit down with Andrew Zimmern to talk about food television, globe-trotting and some surprisingly delicious foods. Hear the tale about the BEST family feud Andrew, or anyone, has ever experienced!The Inside TrackThe Guys have had Andrew on their podcast several times years ago. They all agree that humans are designed to care for each other and break all kinds of bread together. “With food, you can be very indiscriminate. One night I'm going out for sushi, and the next night I'm cooking at home, and then I'm gonna go over to this person's house and they're gonna make me something.There is a level of sharing with that intimacy that crosses more boundaries than if Gael [Greene] was here, I would say, than sex does. So there's an argument that it is the most universal of intimate acts,” Andrew Zimmern on The Restaurant Guys Podcast 2025BioAndrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern's Driven by Food, MSNBC's What's Eating America, the Emmy-nominated Family Dinner, Outdoor Channel's Wild Game Kitchen and Field to Fire, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food.InfoAndrew's sitehttps://andrewzimmern.com/Andrew's 2008 appearance on The Restaurant Guys Podcasthttps://www.restaurantguyspodcast.com/episode-98-andrew-zimmernAndrew's new book (out in October 2025)The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future (A Comprehensive Guide, from Buying and Preparing to Cooking Delicious Nutritious Blue Food Recipes)By Andrew Zimmern and Barton Seaver 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

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

Send us a textIn this deliciously heartfelt episode of The Real Santa Fe, Bunny sits down with producer and director Greg Zoch of Windmill Winds Entertainment—creator of Santa Fe Foods, a docuseries spotlighting some of the most iconic restaurants in town. From the James Beard Award-winning Chef Fernando Olea at Sazón to Market Steer's powerhouse duo Kat and Christina, Greg shares the behind-the-scenes story of how this cinematic celebration of Santa Fe's culinary soul came to life.You'll hear how his lifelong love affair with Santa Fe began as a child camping at Ski Santa Fe, why he and his wife Teresa decided to capture the city's vibrant food culture on film, and what makes chefs like Fernando and Mark Kiffin of The Compound true community heroes.This episode is part travel guide, part tribute, and part foodie inspiration—with stops at the Santa Fe Farmers Market, shoutouts to Wine & Chile Fiesta, and a beautiful conversation about resilience, generosity, and the power of creating joy—on the plate and in life.

James Beard Award winning cookbook author J. Kenji Lopez-Alt is one of the most prominent voices in Seattle's culinary scene. But it isn't just food he's passionate about, music is another passion. He paired his passion for food and music for an event on Friday night: Tasting Notes. Patricia Murphy talks with Kenji and Grammy Award-nominated violinist Tessa Lark about the event and what visitors can expect. Find tickets to Friday's Tasting Notes in Seattle here. Tasting Notes will also take place in La Jolla in August. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

This week on The STL Bucket List Show, host Lucas Farrell sits down with two of St. Louis's most influential tastemakers: Gerard Craft, James Beard Award-winning chef and founder of Niche Food Group, and David Wolfe, co-founder of Urban Chestnut Brewing Company.Recorded at STL Bucket List Studios, this episode dives into their exciting new partnership: a permanent Fordo's Killer Pizza location inside the Urban Chestnut taproom in The Grove.From the art of wood-fired pies to the evolution of Urban Chestnut as a community hub, Gerard and David share their vision for creating authentic, elevated, and accessible food and drink experiences in the heart of St. Louis. They also dive into their shared values, the power of local collaboration, and what's next for this powerful STL duo.Support the show

In this episode Sid talks to Ashleigh Shanti, who recently won a James Beard Award for her beautiful and thought-provoking cookbook called Our South: Black Food Through My Lens. Ashleigh is the chef and owner of Good Hot Fish, a counter-service spot in Asheville, North Carolina inspired by the spirit of old-school Southern fish camps. Despite her current hometown in the mountains, she's been connected to the coast from the very beginning. She was born in St. Marys, Georgia, just north of the Florida border, while her parents were at a family wedding—and she grew up on a lake in Virginia, where she developed a reverence for the water and a love for fish fries. But her cooking isn't just about seafood. Her passion for all the cuisines of the South—and there are many, as she'll tell you—and her deep interest in Appalachian foodways have shaped the way she cooks, writes, and sees the region.Sid talks to Ashleigh about how a fast-food joint helped her prepare to open a high-volume restaurant, the many women who've inspired her journey, and the secret ingredients behind what sounds like an amazing fried fish sandwich. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer & Editor/Producer Jeremiah McVay - Producer Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join us as we sit down with Leo Robitschek, award-winning bartender, consultant, and Partner/VP of Food & Beverage at The Nomad Hotel. Former Managing Partner of Make It Nice—overseeing Eleven Madison Park and the iconic Nomad Bar—Leo shares insights from his storied career, including winning the 2014 James Beard Award for Outstanding Bar Program. He discusses the art of crafting unforgettable cocktail experiences and the inspiration behind his innovative low-alcohol gin, Second Sip. Learn More: https://www.secondsip.com/products/second-sip-low-proof-gin   ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. ADVERTISE WITH US: https://www.bartenderatlarge.com/advertise SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

James Beard Award-winning and Michelin-starred chef Tony Mantuano brought Italian fine dining to Chicago for decades via the legendary Spiaggia, which closed in 2021. Mantuano then opened Nashville's Yolan, which was ranked as Food & Wine's top restaurant in the country for its inaugural reader's choice awards in 2023. In this episode, host David Manilow talks with Mantuano about his new vision for the Purple Pig, which is opening a suburban location in Oak Brook. Plus, hear his praise for chef Joe Flamm's Roman cuisine at il Carciofo, the difference between eating Italian in New York versus Chicago, and what he sees for the future of Michigan Avenue dining.

Mark Kurlansky is a James Beard Award-winning writer whose books span fiction and non-fiction but share food-related subjects, with titles like Salt, Milk, and Salmon. He'll talk about his latest novel Cheesecake, which takes place entirely on the Upper West Side, and follows a Greek coffee shop facing rent increases that adds an ancient Roman recipe to its menu. Acclaim, imitators, and competition follow.

My guest this week is Laura Gardner, founder of Local Style Chips- a love letter to Chicago — celebrating the legendary local flavors is celebrating Chicago itself. For Chicagoans, food isn't just food — it's culture, memories, personality, and pride.  With flavors of Chicago Deep Dish, Italian Beef, Hot Dog, Hot Giardiniera and Classic Salted.I spoke to Laura about how it started and how she came up with the idea to how she has scaled the business from concept to now distribution to shops, markets and deli's around Chicagoland.  We discussed how she has grown the business and how her 1st paying customer was the show The Bear, as well as, her red carpet moment at the James Beard Awards in Chicago.  Lunch with Biggie is a podcast about small business and creatives sharing their stories and inspiring you to pursue your passion, with some sandwich talk on the side. Created, edited, and produced in Orlando, FL by Biggie- the owner of the sandwich-themed clothing brand- ⁠⁠Deli Fresh Threads⁠⁠. Local Style Chips SocialLocal Style Chips Website: www.localstylechips.comLocal Style Chips TikTok:  https://www.tiktok.com/@localstylechipsLocal Style Chips IG: https://www.instagram.com/localstylechipsBiggie's Social: ⁠⁠Deli Fresh Thread's Instagram⁠⁠- ⁠⁠https://www.instagram.com/delifreshthreads/⁠⁠ ⁠⁠Podcast's Instagram⁠⁠- ⁠⁠https://www.instagram.com/lunchwithbiggie/⁠⁠ ⁠⁠Podcast's Facebook Group⁠⁠- ⁠⁠https://www.facebook.com/groups/lunchwithbiggie⁠⁠ ⁠⁠Podcast's Twitter-⁠⁠ ⁠⁠https://twitter.com/LunchwithBiggie⁠⁠ ⁠⁠Deli Fresh Threads⁠⁠- ⁠⁠ ⁠https://DeliFreshThreads.com

This is a Vintage Selection from 2007The BanterThe Guys talk about what Altoids and Cap'n Crunch have in common. They also “cover” some issues with “uncovered servers”The ConversationThe Restaurant Guys welcome wine writer Ray Isle who explains biodynamic viticulture and shares his 7 rules for pairing wine and food. Find out what Ray calls the shortstop of wine. The Inside TrackThe Guys have had Ray on the show previously and wanted to have him back on to discuss his Seven Rules. Ray: Some wines do go better with some foods than others. So I do think it's possible to have some basic rules at hand that actually do work. Once in a while they may slightly backfire on you, but I came up with seven. I'm willing to go to the mat to say that they're pretty effective.Mark: So, Ray, do you know how you know that I liked your seven rules? I brought you on the show. If I were just gonna make fun of 'em, I wouldn't have embarrassed you in person. -Ray Isle on The Restaurant Guys Podcast 2007BioRay Isle was a senior editor at Wine & Spirits magazine. In 2005, he moved to Food & Wine. He writes the monthly “What to Drink Next” column as well as regular feature articles. He's also the wine editor for Travel + Leisure.His writing on wine, spirits, travel and other topics has appeared in Food & Wine, Travel + Leisure, Wine & Spirits, Time, Martha Stewart Living, and others. He has won awards from the International Association of Culinary Professionals (IACP), the American Food Journalists and the North American Travel Journalists Association, and is a James Beard Award nominee. His book is The World in a Wineglass.He appears regularly in national media such as Today and Weekend Today.InfoRay's sitehttps://rayisle.com/Ray's contribution to Food & Winehttps://www.foodandwine.com/search?q=ray+isleEmail us for Ray's 7 Rules for Perfect Pairingtheguys@restaurantguyspodcast.comIf you'll be in New Orleans on July 22, join us for a LIVE show with Jeff "Beachbum" Berry and Annene Kelly at Latitude 29! Tiki talk and tiki drinks. Email theguys@restaurantguyspodcast.com for more info. We hope to see you there!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

A Note from James:So Chef Curtis Duffy—he's won Michelin Stars, a James Beard Award. He's been on Netflix's Iron Chef, was a judge on Top Chef season 21, and he's even shown up in The Bear. He runs the Chicago restaurants Ever and Grace, and he wrote this incredible memoir called Fireproof: Memoir of a Chef.I could list all the accolades, but what really got me was his story—it's one of the most intense and heartbreaking I've ever read. The kind of story that stops you in your tracks. We talk about all of it—the trauma he lived through, the discipline he built, and what it takes to truly be great at anything. If you're chasing excellence in any part of your life, this episode will hit hard.Episode Description:James sits down with acclaimed chef Curtis Duffy for a raw and powerful conversation that goes far beyond the kitchen. From the trauma of losing both parents in a murder-suicide to earning multiple Michelin stars, Duffy shares the personal and professional disciplines that shaped his life. This isn't just a story about food—it's about resilience, focus, and the high cost of mastery. Whether you're building a business, learning a craft, or rebuilding your life, Curtis's story offers something rare: clarity on what it really takes.What You'll Learn:The difference between discipline and motivation—and why only one sustains greatness.How Curtis transformed personal tragedy into a lifelong drive for excellence.What separates a 2-star Michelin restaurant from a 3-star—and why consistency matters more than you think.Practical ways to develop expertise, even in everyday tasks (like boiling an egg).The importance of emotional control and quiet leadership in high-pressure environments.Timestamped Chapters:[00:00] Intro: Why Curtis Duffy's story matters[01:45] Chef vs. metalhead: Black Sabbath and personal intensity[04:50] The family tragedy that shaped everything[10:30] Processing the unimaginable: police, negotiation, and aftermath[13:00] What Curtis wishes he had heard from his mother[15:45] Breaking the cycle of abuse[19:00] Leadership in the kitchen: discipline, not yelling[22:00] Hiring red flags and building the right team[26:00] The value of obsession and sacrifice[30:00] Curtis's first spark of culinary creativity[32:00] What makes great chefs great[34:00] The science of boiling an egg—and why it matters[36:30] Developing "chunks" of expertise over decades[38:00] Talent vs. skill: what really wins[41:00] The role of discipline and why most people stop short[43:00] Going from chef to restaurateur and media personality[47:30] The pressure of competition shows vs. real kitchens[49:00] How to train consistency into a restaurant culture[52:00] Where restaurants are headed next[53:00] James gets BLT advice from a Michelin-starred chef[56:00] What makes a perfect baguette—and why most are awful[58:00] Final thoughts and how to connect with CurtisAdditional Resources:

In this week's Flavors of Northwest Arkansas podcast, we talk to Chef's Matt Cooper and Rafael Rios about being 2 of the 5 finalists for Best Chef of the South at the James Beard Awards. They made the trip to Chicago for the awards, and they'll tell us about their trip, food trends here locally and nationally, and what's next for them... but before we get to that!! FOOD NEWS!! Art of Wine is Friday night! Goat Lab Brewery is opening up a new concept in Fayetteville. A new cocktail bar opens in downtown Springdale TODAY! We'll hear about the Blind Bear! Nomads Southtown is closing in Fayetteville. Hear what their plans are. A popular local fast food burger chain has closed their doors. Happy 3 year anniversary to Crème Ice Cream! Wright's Barbeque has closed their Johnson location temporarily. We'll tell you why. Outlaw Pizza Co. is now in a brick and mortar! We'll tell you where! Conifer & Ryn Chef and owner Matt Cooper and Yeyo's, Bauhaus Biergarten and Casa Magnolia Chef & Owner Rafael Rios were the first in Arkansas to make it to the final 5 in the Best Chef of the South category at the James Beard Awards, an unbelievable feat for them, for Arkansas and more specifically Northwest Arkansas.  They talk about their trip to Chicago, and the lead up to the awards. Keep in mind, the top chef of the south category includes 5 states and Puerto Rico... Chefs Rios and Cooper will tell us how other chefs reacted when they told them that they were from Bentonville. As mentioned earlier, they see some trends coming both for Northwest Arkansas and the rest of the country. They'll tell us about those. And finally, what's next for both chefs? You know that great restauranteurs and chefs rarely sit still... some big plans coming for both, and you'll hear from them next, right here on the Flavors of Northwest Arkansas.

Dawn Burrell is a celebrated long jumper, an Olympic athlete, and a chef's whose cooking made her a semifinalist for a James Beard Award — and these are just a sampling of her many accolades. In this episode, Dawn talks about how she navigated the career shift from athlete to chef, redefining success for herself, and finding joy and fulfillment in the kitchen cooking for others. She and Chris also discuss ways to grow from failure, build confidence, and the creative process of starting something new – whether it's a career or a recipe.FollowHost: Chris Duffy (Instagram: @chrisiduffy | chrisduffycomedy.com)Guest: Dawn Burrell (Instagram: @chefdawnburrell | Facebook: @chefdawnburrell | LinkedIn: @dawnburrell) Linkschefdawnburrell.com/Subscribe to TED Instagram: @tedYouTube: @TEDTikTok: @tedtoksLinkedIn: @ted-conferencesWebsite: ted.comPodcasts: ted.com/podcastsWant to help shape TED's shows going forward? Fill out our survey!Learn more about TED Next at ted.com/futureyouFor the Idea Search application, go to ted.com/ideasearch Hosted on Acast. See acast.com/privacy for more information.

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!

Fried chicken ranks among the top five most popular foods in the U.S., beating out apple pie and even outranking hot dogs. This coming Sunday is National Fried Chicken Day, dedicated to all things chicken, crispy and crunchy. Adrian Miller, aka the Soul Food Scholar and author of the James Beard Award-winning book “Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time,” shares his insights into the history of fried chicken, where it got its start, the stigma associated with it and the ways the dish is celebrated today.

Eric's back! Today he's joined by Chelsea Thomas to go through the latest happenings in the Houston restaurant and bar scene. The duo discuss chef Thomas Bille winning Best Chef Texas at this year's James Beard Awards, Tristen Epps winning Top Chef, and Austin based Emmer & Rye Hospitality Group coming to Houston after claiming a space in Autry Park. In the Restaurants of the Week portion, King Steak is featured.  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: Innovative Houston Chef is the City's Newest James Beard Award Winner Houston Chef Tristen Epps Dishes on his Top Chef Victory and What's Next Michelin-Recognized Austin Restaurant Group Reveals First Houston Project Houston Restaurant Served Beyoncé a Southern Feast for her First Meal in H-Town Immersive, Speakeasy-Style Tiki Bar Brings the Underworld to Montrose

Dawn Burrell is a celebrated long jumper, an Olympic athlete, and a chef's whose cooking made her a semifinalist for a James Beard Award — and these are just a sampling of her many accolades. In this episode, Dawn talks about how she navigated the career shift from athlete to chef, redefining success for herself, and finding joy and fulfillment in the kitchen cooking for others. She and Chris also discuss ways to grow from failure, build confidence, and the creative process of starting something new – whether it's a career or a recipe.Listen to How to fix any problem (w/ Anne Morriss and Frances Frei) on How to Be a Better Human at https://link.mgln.ai/wtjj9JFollowHost: Chris Duffy (Instagram: @chrisiduffy | chrisduffycomedy.com)Guest: Dawn Burrell (Instagram: @chefdawnburrell | Facebook: @chefdawnburrell | LinkedIn: @dawnburrell) Linkschefdawnburrell.com/Subscribe to TED Instagram: @tedYouTube: @TEDTikTok: @tedtoksLinkedIn: @ted-conferencesWebsite: ted.comPodcasts: ted.com/podcastsFor the full text transcript, visit ted.com/podcasts/fixable-transcriptsWant to help shape TED's shows going forward? Fill out our survey!For the Idea Search application, go to ted.com/ideasearch Hosted on Acast. See acast.com/privacy for more information.

In this episode of Bourbon Lens, Jake and Scott are joined by world-renowned bartender and cocktail pioneer Charles Joly. A James Beard Award-winning mixologist and co-founder of Crafthouse Cocktails, Charles brings decades of experience to the table, from co-creating The Aviary in Chicago to elevating the ready-to-drink (RTD) cocktail game. We dive into: Cocktail fundamentals for home bartenders Summer cocktail ideas to beat the heat Charles' thoughts on classic vs. contemporary recipes The story behind Crafthouse Cocktails and their recent launch onboard United Airlines flights Whether you're a bourbon purist, a curious home mixologist, or someone reaching for convenience without compromise, this episode offers insights and tips straight from one of the most respected voices in the spirits world. Learn More by Visiting CrafthouseCocktails.com for more on Charles' RTD line, or follow him @CharlesJoly on social. Stream this episode on your favorite podcast platform, and if you enjoy what you hear, we'd love for you to leave us a review. We're incredibly grateful for your continued support over the past six years. A special thank you goes out to our amazing community of Patreon supporters—your support helps keep Bourbon Lens going strong! If you're enjoying the podcast, consider leaving a 5-star rating, writing a quick review, and sharing the show with a fellow bourbon enthusiast. You can follow us @BourbonLens on Instagram, Facebook, LinkedIn, and X. Want to go a step further? Support us on Patreon for exclusive behind-the-scenes content, Bourbon Lens swag, access to our Tasting Club, and more. Have questions, feedback, or guest suggestions? Drop us a line at Info@BourbonLens.com. Explore BourbonLens.com for blog posts, the latest whiskey news, our full podcast archive, and detailed whiskey reviews. Cheers, Scott & Jake Bourbon Lens

It was a lot of fun having Bill Oakley in the studio. Bill is a writer and “professional food enthusiast,” as he says. He's also a former head writer for The Simpsons and has also written for The Cleveland Show and Portlandia and created the series Mission Hill. We loved talking with Bill about all kinds of food topics and his latest obsessions. We discuss writing food into memorable episodes of The Simpsons and his unique way of touring the country for highly entertaining live events. Bill is a real original.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Larry's Ca Phe does refreshing matcha right, Chicago's Lula Cafe served the perfect asparagus dish, Aliza visited L'Industrie Pizzeria for the first time, Gary He, author of McAtlas, was on fire at the James Beard Awards. Also: Aliza is reading Butter: A Novel of Food and Murder, and Matt had a great time at The Great Nosh and recaps the amazing food.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.

Molly Yeh is the Emmy- and James Beard Award-nominated star of Girl Meets Farm on the Food Network; owner of Bernie’s, a bakery and cafe in East Grand Forks, Minnesota; and a bestselling cookbook author. Her new cookbook is Sweet Farm, 100 dessert recipes that feature oh-so-Molly flavors like tahini, marzipan, hawaij and halva, plus a whole chapter devoted to Midwestern cookie salads! Molly tells host Rachel Belle how her relationship to sprinkles has changed as she’s gotten older; how she, a Juilliard graduate with a degree in percussion, ended up living on a sugar-beet farm on the Minnesota/North Dakota border; what a cookie salad is; and her secret to being an excellent baker. Molly bakes beautiful, buttery, super-moist cakes, sometimes testing a recipe more than 30 times to get it right. All that cake talk got Rachel thinking about Cake Picnic, an event in March that went super-viral, where home bakers brought and devoured nearly 1,400 cakes in a San Francisco park! Rachel welcomes Cake Picnic founder Elisa Sunga to the show to talk about how the event was born and how she keeps the cake chaos to a minimum. Listen to Molly Yeh on the Greta Gerwig episode of YLM, talking about her homemade Funfetti cake! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Season 2 out now! Sign up for Rachel’s new (free!) Cascade PBS newsletter for more food musings!Follow along on Instagram! Order Rachel’s cookbook Open Sesame. Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.