Podcasts about james beard award

Laura Hedlund welcomes Andrew Zimmern (four-time James Beard Award winner, TV personality, and chef) for a deeply engaging conversation on the complex intersection of food, sustainability, and non-violence. We explore Zimmern’s personal journey, the ethical dilemmas of the modern chef, and the surprising economic and moral implications of eliminating childhood hunger. Discover why food systems are…

Ten years ago, Sarah Owens decided to parlay her success as a successful cottage baker and curator of roses at the Brooklyn Botanical Gardens, and write a book, "Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More." The book went on to win a coveted James Beard Award and Sarah was off and running into the next stage of her career: teaching classes around the world, writing more books, such as "Toast & Jam," and even helping open a bakery in Lebanon for Syrian refugees. Those ten years flew by and now she has just released an updated tenth anniversary edition of the book that helped make her famous. She tells us all about those book updates, including a new resource section listing of small, artisan mills around the country where bakers can source locally produced flour, and also shares many of the adventures that her journey in natural fermentation and jam making has opened up for her. Pizza Quest welcomes the lovely and talented, Sarah Owens!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michael W. Twitty is an acclaimed culinary historian and the author of the two-time James Beard Award–winning book The Cooking Gene as well as Rice and Koshersoul. His encyclopedic new book, Recipes from the American South, is a deeply researched, home cook's guide to the vast genre of Southern cuisine, offering historical insight alongside a diverse array of recipes. It's a delight having him on the show to talk about bringing this book to life.   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: A visit to Ceres in New York. Is the pie worth the hype? Also, Long Island Bar is serving elite fried cheese curds, Michigan's Madcap Coffee is one of America's finest roasters, and sampling some great teas from Brooklyn's Raazi Tea. Plus, Spicewalla is now selling Umbrian olive oil, and Big Night has a new uptown location. Learn more about your ad choices. Visit megaphone.fm/adchoices

Asian Heritage Chefs in White House History: Cooking to the President's Taste with Adrian Miller and Deborah Chang Come join us to hear about the virtually unknown history of the many Asian heritage chefs who have prepared meals for U.S. presidents extending back more than a century and continuing to the present day. Yet many of their names are largely unknown. Our speakers, Adrian Miller, a two-time James Beard Award-winning author, and culinary authority Deborah Chang, will present stories from their just-published book, Asian Heritage Chefs in White House History: Cooking to the President's Taste. Their book uncovers the stories of these chefs who hailed from China, Japan, the Philippines, South Korea, and Thailand; they were instrumental in preparing meals at state dinners, on presidential yachts, and at Camp David. During the presentation, Adrian and Deborah will spotlight five chefs they featured in their book, Their discussion will begin with the early immigrants who served on presidential yachts, and then delve into the life of Lee Ping Quan, the chef who served Presidents Harding and Coolidge. Their story will continue with the experiences of chefs at presidential retreats, rounding out with profiles of current and former White House chefs. Deborah, who adapted sixty recipes for today's home kitchen, will also share insights on how these chefs have influenced fusion cuisine and American classics. Adrian Miller is a food writer and attorney. A two-time James Beard Award winner, his books include Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas, and Black Smoke: African Americans and the United States of Barbecue. He received his A.B. in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. In 2022, he was awarded an honorary doctorate from the Denver Institute for Urban Studies and Adult College. From 1999 to 2001, Adrian served as a special assistant to President Bill Clinton with his Initiative for One America and went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. Since 2013, Adrian has been the executive director of the Colorado Council of Churches. A certified barbecue judge, Adrian lives in Denver, Colorado. Deborah Chang, a former attorney, graduated from the Napa Valley Culinary School, cooked at numerous Bay Area restaurants, created award winning recipes for Diamond Crystal Kosher Salt and the National Peanut Board. She was born and raised in a suburb of Detroit, Michigan, where she wondered why almond chicken was the most popular dish at her parent's restaurant, Dragon Inn. She is a graduate of Stanford University and the Michigan Law School. Her career has included being an attorney, a tech executive, and most recently a career counselor. *** Recorded via Zoom on May 21, 2025 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

 James Beard Award winner Dorie Greenspan shares her newest ode to simple stunning cakes: Dorie’s Anytime Cakes // It’s gravy season—let’s talk drips, drizzles, and decadent pan sauces // Celebrate National Seafood Month with Chad See of the Freezer Longline Coalition // Chef Instructor Rasyidah Rosli takes us inside the world of Dutch babies – sweet, savory, and sky-high // Chef Instructor Annie Elmore leads a Fried Rice Master Class: technique, texture, and flavor layering // And of course, we wrap up with Food for Thought: Tasty Trivia!

This show was recorded on location at the Southern Smoke Festival in Houston,  October 2025Angie Rito & Scott Tacinelli met working in NYC at Park Avenue Seasons. In 2018, they opened their special neighborhood spot Don Angie. Angie and Scott garnered a nomination for Best Chef: New York City and New York State by the James Beard Foundation in both 2019 and 2020, respectively, and Outstanding Chef 2022. Don Angie was also awarded a Michelin star in 2021 and 2022. In 2024, they opened their second restaurant San Sabino.Lucas McKinney moved to Houston in 2018 to work under James Beard Award-winning chef Chris Shepherd with Underbelly Hospitality. A proud steward of Gulf Coast ingredients and an ardent supporter of agriculture and aquaculture, working with local purveyors, farmers and conservationists.He is the Executive Chef at Josephine's Gulf Coast Tradition in Midtown Houston. Felipe Riccio & Austin WaiterFelipe  With a mother of Spanish heritage and father from Naples, Italy, Mexico native Felipe Riccio moved to Houston as a teenager and began working in kitchens as a high schooler. He has staged in Italy and New York.Riccio moved back to America to join Goodnight Hospitality as chef/partner, for restaurants Rosie Cannonball and March, which was named a 2021 Best New Restaurant by Esquire. In 2022, Riccio was a semifinalist for the James Beard Foundation Award for Best: Chef Texas. Austin After attending CIA he started as a line cook at Houston's Tony's and rose until he attained Executive Chef in 2017. He joined Goodnight Hospitality in January 2022 as Executive Chef and Partner for their highly anticipated restaurant, The Marigold Club.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. Chris has been honored with a James Beard Award for Best Chef: Southwest and two James Beard nominations for Underbelly. Along with his team, he runs the Southern Smoke Festival. Infohttps://southernsmoke.org/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.Reserve here!https://www.stageleft.com/event/1029-1101-spooky-bar-stage-left-steak/ 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

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial. A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

Listener Chris T. writes in with a powerful story about his WWII pilot grandfather, a 25-year-old discovery flight that ended in motion sickness, and the question: Is it too late to try again at 46? The crew tackles motion sickness remedies, finding the right CFI as a midlifer, and realistic training schedules for busy adults. Plus: Ben celebrates 28 years of marriage ("She's said 'You Are Right' twice—that's now a thing"), Ted does his first Special VFR, and the fly-in location may be shifting to Bentonville, Arkansas.In this episode:Chris T's story: His B-29 grandfather, motion sickness fears, and juggling four kids while chasing the aviation dreamMotion sickness reality check: "Habituation remains the most effective non-pharmacological method" - it gets better with timeThe secret: "I get motion sickness when the CFI has the controls, but when I have the controls, I don't" - your stomach needs warningFinding the right CFI as a midlifer: Why assertiveness levels matter and how to take control of your own trainingTraining schedules for busy adults: "Plan on one getting canceled every week" - fly 2-3 times weeklyBen's perfect weekend: Multi-engine training, fly fishing, charity golf tournament (came in 2nd!), and 28th anniversaryTed's first Special VFR: "Turn out whichever way you want" - getting the entire Delta to yourselfBrian flies to Alabama, shows his friend how beautiful the state really is (including seaplane runways)International Day of the Air Traffic Controller: Community members dropping off donuts and $500 in pizzasGreat wisdom:"Don't trust the CFI to guide you along—apply your midlife project management skills to your training""We definitely prefer straight information. My communication style is bullet points and curse words"Nathan Ballard on veteran students: "They all want right to the point direct feedback""That's not what we meant by power-off 180" - the compliment sandwichBen's marriage secret: "If you can make each other laugh, that's a big part of it"Fly-in update: Tango 82 is looking tough - considering Bentonville, Arkansas (VBT) with Fly Oz backcountry, grass strip, Frank Lloyd Wright house, and James Beard Award-winning chefs!Mentioned on the Show:8A1 - Guntersville Municipal Airport, Alabama - Seaplane baseVBT - Bentonville Municipal Airport - Proposed fly-in locationAR05 - Harris Field, Combs, Arkansas - 2,500' grass stripPDK - DeKalb-Peachtree Airport, AtlantaWDR - Barrow County Airport, Winder, GAXNA - Northwest Arkansas Regional Airport - Commercial airport near BentonvilleFly Oz - Backcountry flying experiences in BentonvilleGilbert Aviation - Erica Gilbert's IFR ground schoolSupport the Show:Patreon.com/MidlifePilotPodcast - Discord access & exclusive content including checkride debriefsMidlifePilotPodcast.com - Merch, feedback, and all things MLPLeave us a 5-star review on Apple Podcasts or email: midlifepilotpodcast@gmail.comyoutube.com/@midlifepilotpodcast - Live Mondays 8PM ET10% of Patreon proceeds support Freedom Aviation Network's anti-human trafficking effortsClosing wisdom: "Simulated engine failures: The only time your instructor smiles and you don't."Have motion sickness tips or CFI insights? Send us feedback at MidlifePilotPodcast.com

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial. A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial. A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial. A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

Topic: Malcolm and Carol welcome James Beard Award-winning author and culinary historian, Michael W. Twitty, to the show to talk about his newest book, Recipes from the American South, released on October 15th. Guest(s): Michael W. TwittyHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.orgIf you enjoyed listening to this podcast, please consider contributing to MPB: https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

In this episode of Five Questions, Billy speaks with Peter Liem, James Beard Award-winning writer and one of the world's foremost Champagne experts. Peter discusses how climate change is reshaping the region, the rise of new subregions, his balanced take on natural wine, and even shares details from a remarkable deep-sea dive to recover 19th-century Champagne.Episode highlights:• The biggest issue facing the wine world today• How warming temperatures are changing Champagne• Emerging subregions to watch beyond the Côte des Bar• Peter's honest perspective on natural wine and craftsmanship• Standout vintages from 2002 to 2019• Diving in the Baltic Sea to recover historic Champagne• Inside look at La Fête du Champagne 2025 in Chicago, NYC, and LATimestamps:00:00 Introduction to Vent Wine Podcast00:19 Welcome to Five Questions00:44 Meet Peter Liem00:51 Peter's Role in the Wine Industry01:08 Challenges in the Wine World01:53 Subregions in Champagne02:43 Wine Trends and Opinions03:42 Memorable Vintages04:30 Bonus Questions05:38 Special Champagne Events06:25 ConclusionThe Vint Wine Podcast is hosted and produced by Billy Galanko. For more content follow Billy on Instagram @BillyGalanko_wine_nerd and for partnerships and collaborations please email billy@sommeliermedia.com. Cheers!

Today on The LA Food Podcast, we're flipping the script — focusing not on the restaurant, but on you, the diner. Joining Luca and Father Sal is James Beard Award–winning author Adam Reiner, whose new book The New Rules of Dining Out redefines how we experience hospitality from the other side of the table. Reiner shares insider wisdom on how to dine like a pro, earn the respect of even the most jaded servers, and why “enlightened hospitality” might be due for a rethink.Plus, Father Sal recaps recent eats including Quarter Sheets Pizza in Echo Park (was it worth the line?), and the guys unpack Great White's racist controversy, LA Taco's questionable Mexican restaurant rankings, the new rules of visiting gentrified Mexico City, and Tyra Banks's mind-boggling new “hot ice cream.”A candid, funny, and occasionally spicy conversation about what it really means to be a good diner in 2025. Powered by Acquired Taste.

James Beard Award-winning chef Roy Choi's new cookbook The Choi of Cooking is all about cooking nutritious meals without sacrificing flavor. Roy shares standout shortcut ingredients to level up your meal-prep game and some of his favorite recipes from the book. Take our survey at npr.org/lifekitsurveySign up for our newsletter series on credit card debt.Follow us on Instagram: @nprlifekitSign up for our newsletter here.Have an episode idea or feedback you want to share? Email us at lifekit@npr.orgSupport the show and listen to it sponsor-free by signing up for Life Kit+ at plus.npr.org/lifekitLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

In today's episode, we chat with Charlie Mitchell, executive chef of New York's two-Michelin-starred Saga and James Beard Award winner for Best Chef in New York City.Charlie opens up about one of the most difficult transitions in fine dining: leaving Clover Hill, the intimate 20-seat Brooklyn restaurant where he made history as the first Black chef in NYC to earn a Michelin star, and taking the leap to Saga's 63rd floor after the tragic loss of his mentor, James Kent. He discusses going from managing 8 employees to leading 100, the management challenges that blindsided him, and how he's honoring Kent's legacy while making Saga his own.Join us as Charlie explains his "safe to learn" philosophy that's redefining kitchen culture, how Sunday dinners at his grandmother's houses in Detroit still influence his approach to fine dining, and how he balances nostalgia with technique.

Joanne Molinaro, aka The Korean Vegan, is a James Beard Award-winning cookbook author who has redefined food storytelling through viral videos. This conversation explores her journey from the facile safety of corporate law to creative uncertainty, using food to reconcile generational trauma, and navigating the liminal space between Korean tradition and personal evolution. We also discuss her refugee parents' silence, the wellness world's descent into conspiratorial thinking, and how the Korean concept of "sun mat" infuses everything she creates. Joanne brings remarkable vulnerability to this episode. Enjoy! Show notes + MORE Watch on YouTube Newsletter Sign-Up Today's Sponsors: Squarespace: Use code RichRoll to save 10% off your first order of a website or domain

Sean Sherman is a chef, historian, and advocate for Native American food and the Native American story. Chef Sean, known as “The Sioux Chef”, is the creator of the James Beard Award-winning restaurant Owamni in Minneapolis, MN, as well as NATIFS, North American Traditional Indigenous Food Systems, a nonprofit dedicated to promoting Indigenous foodways education and facilitating Indigenous food access.Over a meal at Dhamaka, an Indian restaurant in New York City, Chef Sean discusses his work revitalizing Native American cuisine and food systems.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!Coca-ColaAmerican National InsuranceWairau River WinesFollow Our Guest:Official Site: SeanSherman.comFacebook: NATIFSorgInstagram: @The_Sioux_ChefFollow The Restaurant:Official Website: Dhamaka - New York CityFacebook: DhamakaInstagram: @DhamakaNYC Hosted on Acast. See acast.com/privacy for more information.

Host Sandra Abrams has a lively conversation with James Beard Award winning chef, author, and TV show host, Pati Jinich. Pati shares insights on how she blends food, culture, and history into the making of her PBS docuseries, “Pati Jinich Explores Panamericana” - now streaming on the PBS app. In the series, Pati loosely tracks the “Pan-American Highway” where she travels from Alaska to Canada visiting the food scene in remote towns. In each episode, Pati weaves together culture, the history of migration, and food to help the audience understand what brings us together. In this conversation, Pati shares funny and colorful stories, including how her own family history of emigrating to Mexico from Poland helped her connect with the owner of a bagel and bialy stand in Alaska. The series reinforces that we often connect by sharing memories of the same family experiences with food. In addition to this three-part series, Pati has an Emmy-nominated public television series, Pati's Mexican Table, which premiered its 14th season in September, and a James Beard Award-winning PBS primetime docuseries, La Frontera with Pati Jinich. Pati is also featured on the cover of Bethesda Magazine's September/October issue, “Women Who Inspire: Meet local leaders who are making an impact now.” To learn more about Pati and her projects:https://patijinich.com/https://www.pbs.org/show/pati-jinich-explores-panamericana/https://www.pbs.org/show/patis-mexican-table/https://www.pbs.org/show/la-frontera-pati-jinich/https://bethesdamagazine.com/2025/08/28/women-who-inspire-2025/https://www.instagram.com/patijinich/Support the show---Subscribe to learn more about filmmaking, production, media makers, creator resources, visual storytelling, and every aspect that brings film, television, and video projects from concepts to our screens. Check out the MediaMakerSpotlight.com show page to find even more conversations with industry professionals that inspire, educate, and entertain!We on the Women in Film & Video (WIFV) Podcast Team work hard to make this show a great resource for our listeners, and we thank you for listening!

This episode was recorded at Lake Austin Spa Resort with a live audience for their "Wise Women" Month.Grace Young is a three-time James Beard Award–winning cookbook author, culinary historian, and community advocate with numerous accolades and awards. Known for her cookbooks Wisdom of the Chinese Kitchen and Stir-Frying to the Sky's Edge, Grace spent decades preserving Chinese culinary traditions. But in 2020, everything changed.When the pandemic hit, Grace walked through Manhattan's Chinatown and found a community in crisis. Shops were empty, restaurants were closing, and lives were being upended by fear and misinformation. Without any activist background, Grace stepped forward—using her voice and storytelling skills to raise awareness and rally support. That spontaneous act of courage evolved into a nationwide movement to save America's Chinatowns, earning her the Julia Child Award, the James Beard Foundation's Humanitarian of the Year Award, and recognition as one of Forbes 50 Over 50.In this conversation, recorded live at Lake Austin Spa Resort for Wise Women Month, Grace shares the profound lessons she's learned about wisdom, community, and rediscovering purpose later in life. We talk about her activism journey, how she redefined her calling in her 60s, and why connection—and showing up for one another—is the truest form of wisdom. In This EpisodeThe moment Grace realized she had to speak up for ChinatownHow preservation became her life's mission—from recipes to communityWhat her parents' traditions taught her about longevity and healthThe connection between wisdom, food, and sustainabilityWhy mom-and-pop shops are the soul of AmericaHow she overcame fear, found purpose, and redefined strengthPractical wisdom for finding purpose at any ageLearn more:graceyoung.comhttps://linktr.ee/stirfryguruhttps://www.instagram.com/stirfryguru/______Please remember to rate, review, and follow the show – and share with a friend!Find Amy's affiliates and discount codes: https://amyedwards.info/affiliatepageSky Rock Sedona: https://www.skyrocksedona.com/20% Discount Link:https://www.marriott.com/event-reservations/reservation-link.mi?id=1759866624184&key=CORP&app=resvlinkAll links: ⁠⁠⁠amyedwards.info⁠⁠⁠Instagram: ⁠⁠⁠@realamyedwards⁠⁠⁠Fight For Her: ⁠⁠⁠fightforher.net⁠⁠⁠TikTok:⁠⁠⁠ @themagicbabe⁠⁠⁠YouTube: ⁠⁠⁠YouTube Channel⁠⁠⁠Podcast: ⁠⁠⁠The Amy Edwards Show Podcast⁠⁠⁠Free Course:⁠⁠⁠ The Ageless Mindset⁠⁠⁠Full Course: ⁠⁠⁠The Youthfulness Hack⁠⁠⁠Work with Amy:⁠⁠⁠ ⁠⁠⁠⁠⁠⁠Book a Call⁠⁠⁠ Let's get you to your HAPPIEST and most RADIANT! Book a call to apply to work together one-on-one: ⁠https://amyedwards.as.me/15mincall⁠Amy's hair by ⁠https://www.thecollectiveatx.com⁠Get my FREE course "The Ageless Mindset: The Ultimate Guide to Look Younger and Feel Happier!" HERE: ⁠https://best-you-life.teachable.com/p/the-ageless-mindset-the-ultimate-guide-to-look-younger-feel-happier⁠Get the full course “The Youthfulness Hack: The Secret System to Reverse Aging Fast and Create a New, Radiant You!” Out now! ⁠https://best-you-life.teachable.com/p/the-youthfulness-hack⁠

On this episode of a taste of az podcast, we're diving into one of Gilbert's best places to grab pizza—Barrio Bagel & Slice. We sit down with James Beard Award winner Don Guerra of Barrio Bread fame and his business partner Oren Molovinsky to talk about how this delicious partnership came to life. From converting an old Sonic drive-in into a neighborhood hub for fresh-baked bagels and more, to finding the balance between craft and community, this episode is a true look at how good food—and good ideas—come together. Grab a seat, maybe a bagel, and let's dig in.  . subscribe to our magazine: https://www.atasteofaz.com/subscribe a taste of az instagram: https://www.instagram.com/ATasteOfAZ/ a taste of az facebook: https://www.facebook.com/ATasteOfAZ/ a taste of az tik tok: https://www.tiktok.com/@atasteofaz

Host Richie Tevlin and Co-Host Evan Blum talk with Dane DeMarco, James Beard Award semi-finalist and owner of Gass & Main. Dane began their career at American Sardine Bar and Second District Brewing, where they paired exceptional food with great beer as Executive Chef. They are now launching Hank's Sandwich Co. & Snack Shack, a new concept in Fishtown, PA, in partnership with the legendary Forest & Main Brewing.   @SnackShack Details - New Space Fishtown @GassandMain https://gassandmain.com/ _____________________________________________ THANK YOU TO OUR SPONSOR:   The Beer Accountant: https://www.paddymaccpa.com/brewerysolutions Email: pmcdonald@paddymaccpa.com 267-566-4077 - Patrick McDonald - Licensed CPA _______________________________________ EPISODE NOTES: Mentioned Breweries Second District Brewing - Philadelphia, PA Forest & Main Brewing - Epi 17 - Ambler, PA Mentioned People Tim Kirkland - Chef at Second District Brewing Anne Marie "Ree" Drummond - American Author & Chef Martha Stewart - American Chef Daniel Endicott - Epi 17 - Co-Owner of Forest & Main Brewing Jared Olson - Co-Owner of Forest & Main Ben Potts - Former Brewer at Second District Brewing Steph Gable Guy Fieri Peter Breslow - Philadelphia PR  Mentioned Businesses Snack Shack - New Forest & Main / Gass & Main Fishtown Concept Cheu Fishtown & Bing Bing Dim Sum - Closed 2024 Gass & Main - James Beard Restaurant in New Jersey  American Sardine Bar - Craft Beer Bar Katano's - Big Cheesesteak Place Snake River Farms - Waygu Producer Bad Nina's Hotdogs - Philly Hot Dog Truck Portillo's - Hot dog in Chicago The International Bar - Philly Bar _______________________________________ What We Drank? Alegator NEIPA | 6.4%  Space Cadet Brewing Co _______________________________________ STAY CONNECTED: Instagram: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠⁠ Tik Tok: ⁠⁠@brewedat ⁠⁠/ ⁠⁠@thebrewedatpodcast⁠⁠ YouTube: ⁠⁠@brewedat⁠⁠ / ⁠⁠@thebrewedatpodcast⁠ LinkedIn: ⁠BrewedAt Website: ⁠⁠www.brewedat.com  

For nearly forty years, Chef Tom Colicchio has been one of the most dynamic innovators in the culinary world through his restaurant empire, “Top Chef”, his hit television series and his best-selling cookbooks. The eight-time James Beard Award winner shares his secret sauce to innovation in a live interview and cooking demonstration at the Future Proof Wealth Festival, as part of “Recipe for Innovation, Live”, from InvescoQQQ, in partnership with Investopedia and Food and Wine.https://www.invesco.com/qqq-etf/en/recipe-for-innovation.htmlhttps://www.invesco.com/qqq-etf/en/home.html Learn more about your ad choices. Visit podcastchoices.com/adchoices

This is a TEASER in our Martini Expo seriesInside Track The Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!GuestsJoe Magliocco is the president of Michter's Distillery, where he has been instrumental in reviving the historic American whiskey brand. His company is involved in creating eco-sustainable Farmer's gin.Dale DeGroff known as “King Cocktail,” is a legendary bartender, author, and educator known for reviving the craft of the classic cocktail. Dale is a James Beard Award winner and founding president of the Museum of the American Cocktail.David Wondrich is a cocktail historian, author, and James Beard Award winner recognized as one of the world's foremost authorities on drinks and drinking culture. Robert Simonson, co-founder of The Martini Expo and The Mix with Robert Simonson, is an award-winning journalist and author who writes about cocktails. He has authored several acclaimed books, including The Martini Cocktail. Mary Kate Murray, co-founder of The Martini Expo and The Mix with Robert Simonson, is a drinks writer and event producer. Her career spans communications and media where she shares a deep love for the communal spirit of drinking.Lisa Laird Dunn is the ninth-generation family member behind Laird & Company, America's oldest licensed distillery and the historic producer of Laird's Applejack. Info Martini Expo 2025 https://martiniexpo.com/David's book The Comic Book History of the Cocktail The Mix with Robert Simonson https://robertsimonson.substack.com/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ The Restaurant Guys will be at Southern Smoke Festival on Oct 4 in Houston https://southernsmoke.org/festival/ssf-2025/And the Food & Wine Classic in Charleston Nov 14-16 https://foodandwineclassicincharleston.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

Almost 10 years ago on this program, I talked about making sourdough starter with today's guest, Sarah Owens, on the occasion of the publication her book called “Sourdough.” Now a 10th anniversary edition of the James Beard Award-winning book is about... Read More ›

Almost 10 years ago on this program, I talked about making sourdough starter with today's guest, Sarah Owens, on the occasion of the publication her book called “Sourdough.” Now a 10th anniversary edition of the James Beard Award-winning book is about... Read More ›

Inside TrackThe Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!GuestsWilliam Elliott is the bar guru and creative force behind Brooklyn's legendary Maison Premiere. Rising from opening-team bartender to Managing Partner & Executive Bar Director, he helped guide Maison to a James Beard Award and international acclaim. Known for blending theatrical flair with obsessive precision, he helped launch sister concept Sauvage and co-authored The Maison Premiere Almanac.Tim Cooper is a veteran NYC bartender-turned spirits advocate—serving as Director of Advocacy for Fords Gin in the U.S. garnering Best Brand Ambassador Spirited Award. With over 20+ years in the beverage world, he's worked behind the stick, built beverage programs, consulted, and now brings the brand to life in the U.S. market.Sarah Morrissey is a seasoned NYC bartender renowned for her innovative approach to classic cocktails, particularly the martini. At Le Veau d'Or, she reimagined the martini by incorporating high-proof Old Raj gin, fino sherry-based La Copa Extra Seco vermouth, and orange bitters, served alongside a salty vermouth sidecar featuring dirty ice and Vichy Catalan mineral water highlighting her as a key figure in NYC's cocktail scene.We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ The Restaurant Guys will be at Southern Smoke Festival on Oct 4 in Houston https://southernsmoke.org/festival/ssf-2025/And the Food & Wine Classic in Charleston Nov 14-16 https://foodandwineclassicincharleston.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

Dominique Crenn is the first woman in the United States to earn three Michelin stars. Raised in France and later moving to the U.S. to pursue her culinary ambitions, Dominique built a career defined by creativity, persistence, and leadership in an industry long dominated by men.  We'll cover her early influences, her rise in the restaurant world, and the challenges she faced along the way—including her public battle with breast cancer. We'll also highlight her commitment to sustainability and her role as an advocate for diversity and equity in the culinary field. You'll even get a little education on how the Michelin stars work and other esteemed awards in the culinary world.  Follow us on IG: @homance_chronicles Connect with us: linktr.ee/homance Send us a Hoe of History request: homancepodcast@gmail.com

Gavin Kaysen is a two-time James Beard Award winner, a former Bocuse d'Or competitor, and a true force behind Minneapolis' rising culinary scene - but his story is about far more than accolades. In this episode, Gavin opens up about his early childhood influences and how a sandwich shop taught him the power of hospitality. He shares the story of a bold cold-call to Gordon Ramsay, and lessons he learned under Chef Daniel Boulud's mentorship. He also shares how he's passing on those lessons - mentoring the next generation of young cooks through Ment'or BKB, while supporting his team and community through his nonprofit, Heart of the House Foundation. If you've ever questioned how to build a meaningful life in food - or in anything - this conversation is one you'll want to hear. Enjoy this episode as we go Beyond the Plate… with Chef Gavin Kaysen.This episode is brought to you by Mill - the sleek, odorless food recycler for your home. Learn more and get $75 off at mill.com/btp. Offer may expire. Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

This was recorded at the Martini Expo 2025Inside TrackThe Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!GuestsIntro with Robert Simonson, co-founder of The Martini Expo, creator and writer for The Mix with Robert Simonson,  and a James Beard Award–winning drinks writer for The New York Times. He authored  The Martini Cocktail, one of the definitive modern works on the world's most iconic drink.__________Salvatore Calabrese, “The Maestro,” is one of the world's most celebrated bartenders. Creator of the iconic Breakfast Martini and the Duke's Martini, author of best-selling cocktail books, he's spent over 40 years shaping modern mixology.__________Liam Davy is a seasoned bar leader and the driving force behind Hawksmoor's beverage programs. With roots in London's cocktail scene and a two-decade career under his belt, he's risen through roles at Milk & Honey and Match Bar.__________Charlotte Voisey is a leading mixologist and the Executive Director of Tales of the Cocktail Foundation. She began behind the bar as an award-winning bartender (UK Bartender of the Year, Mixologist of the Year), continued as a brand ambassador for Hendrick's gin until her current role at TotC Foundation. Inside TrackThe Restaurant Guys were invited to be the official podcasters of The Martini Expo. They spent the day sipping and chatting with the greatest makers, stirrers and shakers on the planet!InfoThe Mix with Robert Simonsonhttps://robertsimonson.substack.com/We will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ The Restaurant Guys will be at Southern Smoke Festival on Oct 4 in Houston https://southernsmoke.org/festival/ssf-2025/And the Food & Wine Classic in Charleston Nov 14-16 https://foodandwineclassicincharleston.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

Kevin Boehm is a restaurateur who has opened more than 40 restaurants. Kevin is currently the co-founder and co-owner of Boka Restaurant Group with Rob Katz, and has opened some of the hottest restaurants in Chicago, Los Angeles, and New York City. Kevin and Rob won the James Beard Award for Outstanding Restaurateur in 2018.Kevin's new memoir, The Bottomless Cup, is an amazing look at a man who has spent his entire life creating, building, and scaling restaurants.Follow To Dine For:Official Website: ToDineForTV.comFacebook: Facebook.com/ToDineForTVInstagram: @ToDineForTVTwitter: @KateSullivanTVEmail: ToDineForTV@gmail.com Thank You to our Sponsors!Coca-ColaAmerican National InsuranceWairau River WinesFollow Our Guest:Official Site: BokaGrp.comFacebook: Boka Restaurant GroupInstagram: @KevinBoehmBokaLinkedIn: Kevin BoehmFollow The Restaurant:Official Website: The Red Bar - Grayton Beach, FLFacebook: The Red BarInstagram: @TheRedBar95 Hosted on Acast. See acast.com/privacy for more information.

Food Tank is live all week at WNYC-NPR's The Greene Space running food and agriculture programming at Climate Week NYC with over 300 speakers, 60 performers, and 15 events. Watch these conversations live on Food Tank's YouTube channel, or by visiting FoodTank.com. While you are on our website please also become a Food Tank member to ensure programming like this continues. Our first conversation features a discussion with Grace Young, James Beard Award-winning cookbook author and Chinatown advocate, and Stacey Vanek Smith of Bloomberg, about food, history, and resilience. Then, Dani sits down with U.S. Congressman Daniel S. Goldman to discuss health, leadership, and the future of food policy. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

With its proximity to Latin America, Louisiana has long enjoyed a treasure trove of delightful food and spirits from south of the border. This week, we take a long look at that bounty. First, we hear from two-time James Beard Award winner Ted Genoways, author of Tequila Wars: Jose Cuervo and the Bloody Struggle for the Spirit of Mexico. Ted tells the real story behind the rise of Mexico's tequila industry – a tale that involves building railroads, a world's fair, the Mexican Revolution, and even American Prohibition. At the center of the story is Jose Cuervo, who isn't just a brand, but a real person born in Mexico's Tequila Valley in the late 19th century. His investment, innovation, and some clever maneuverings ensured the industry's survival and eventual flourishing success. Surprisingly, Ted's book is the first biography written on the legendary tequila-maker. Then, we hear from Jimena Urrutia and Marcelo Garcia, the talented husband-and-wife team behind one of New Orleans' most innovative eateries: Empanola. Together, they have transformed traditional empanadas into authentic tastes of Louisiana and a myriad of international flavors as well. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

With its proximity to Latin America, Louisiana has long enjoyed a treasure trove of delightful food and spirits from south of the border. This week, we take a long look at that bounty. First, we hear from two-time James Beard Award winner Ted Genoways, author of Tequila Wars: Jose Cuervo and the Bloody Struggle for the Spirit of Mexico. Ted tells the real story behind the rise of Mexico's tequila industry – a tale that involves building railroads, a world's fair, the Mexican Revolution, and even American Prohibition. At the center of the story is Jose Cuervo, who isn't just a brand, but a real person born in Mexico's Tequila Valley in the late 19th century. His investment, innovation, and some clever maneuverings ensured the industry's survival and eventual flourishing success. Surprisingly, Ted's book is the first biography written on the legendary tequila-maker. Then, we hear from Jimena Urrutia and Marcelo Garcia, the talented husband-and-wife team behind one of New Orleans' most innovative eateries: Empanola. Together, they have transformed traditional empanadas into authentic tastes of Louisiana and a myriad of international flavors as well. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

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.

On this episode of VIE Speaks: Conversations with Heart & Soul podcast, host Lisa Marie Burwell, VIE's CEO/editor-in-chief, spoke with restaurateur, businessman, speaker, and author Kevin Boehm and a very special guest, Oliver Petit, owner of The Red Bar in Grayton Beach, Florida. In the first half of the interview, Kevin and Oliver share stories from the very beginning of their friendship, spanning multiple decades since Kevin came to Seaside in 1993. Kevin explains that his childhood was not a happy one, and for that reason, he wanted to curate and build his own chosen family, which Oliver fit right into. Kevin opened his first restaurant, Lazy Days Café, in the area. In 1995, Kevin opened Indigo Wine Bar, and Oliver opened The Red Bar. Oliver recalls his own journey in the hospitality industry, as well as the heart-wrenching story of The Red Bar burning down just a few years ago. He was able to rebuild it almost exactly as the original had been—with some improvements—and we were excited to film this episode on location there. In the second half of the interview, Lisa and Kevin dive into Kevin's new book, The Bottomless Cup. He takes readers and now listeners on a journey through his childhood, his relationship with his mother, his restaurant career, personal relationships, navigating COVID-19 as a business owner, and the loss of his mother in 2020. A common thread throughout his life seems to be the ability to maintain meaningful and long-standing relationships. Kevin and his business partner, Rob Katz, currently own and operate 26 restaurants in Chicago, Los Angeles, Nashville, and New York City through Boka Restaurant Group. The pair won the James Beard Award for Outstanding Restaurateur in America in 2018. Kevin's autobiography is scheduled for release on November 4, 2025. Learn more about Kevin, his restaurants, and updates here: bokagrp.com Learn more about the history of The Red Bar and upcoming events here: theredbar.com LET'S CONNECT:  Instagram: @viespeaks // @viemagazine // @viebookclub YouTube: ( @VIEtelevision | WATCH VIE Speaks)  Website: viemagazine.com For sponsorship inquiries, please contact lisa@viemagazine.com.

Barbara Balfour, author of "Frommer's Prince Edward Island, Nova Scotia, and New Brunswick" was our first guest, talking about how to plan the best trip to the Canadian Maritimes. Among the topics she hit:The tragic Acadian history of the region, and how to experience Acadian culture todayWhy lesser-known New Brunswick many now be the best state in the Maritimes for a nature vacationHow to plan a road trip along the Cabot TrailHow you can enjoy Prince Edward Island even if you don't give a damn about "Anne of Green Gables"Then, Dawn Padmore, Vice President of Awards at the James Beard Association came in to give us a backstage look at this important culinary contest. She discussed:Who James Beard was, and how the awards beganHow restaurants get nominated for the honorWhat winning an award can mean for a restaurantThe Foundation's special dinners, in New York City and across the country, which introduce the public to award winning chefs.The Frommer's Travel Show was named one of the 13 best for travel by the New York Times. It's hosted by Pauline Frommer, daughter of founder Arthur Frommer and the publisher of the Frommer's guidebooks and Frommer's.com. Mentioned in this episode:Check out the Smart Travel PodcastThis week's show is supported by the new Smart Travel Podcast. Travel smarter — and spend less — with help from NerdWallet. Check out Smart Travel at the Link below:Smart Travel Podcast

Joanne Lee Molinaro never planned on leaving her career as a law firm partner. But the day she walked away, she opened the door to a life she'd never imagined. This week on SUPERWOMEN, I'm joined by the creator of The Korean Vegan, a bestselling author, and beauty founder. From building a storytelling platform on social media to launching a cookbook that won the James Beard Award, Joanne has carved a path that is deeply personal and unmistakably her own. She talks about moving through fear, trusting her instincts, and letting honesty, not perfection, guide her choices. We also talk about reinvention after divorce, what it's like running a business with your partner, and why her new beauty line is more than just skincare. Episode Guide: (00:00) Meet Joanne Lee Molinaro, creator of The Korean Vegan (03:41) The moment she decided to leave big law (06:48) How her Instagram stories led to a book deal (11:19) The launch of Korean Vegan Beauty (20:37) Rebuilding identity after divorce and emotional trauma (28:41) Managing a multi-hyphenate career (33:38) Why being hands-on made her brand more meaningful (37:10) Routines that keep her grounded and creative Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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

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

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