Podcasts about james beard award

Memories of J.C. Holdway from his sister, Juanita Holdway Evans; Chef Joseph Lenn; and her daughter, Emily Lenn. Fred Saucepan shares Joe and Janette Carter's Chow Chow recipe and kitchen memories. Today, I went to the deep freeze and pulled out a recording that I made in 2016 with Chef Joseph Lenn, Joseph's mother (Emily Lenn), and a late friend of mine, Juanita Evans, who was Joseph Lenn's grandmother and the sister of J.C. Holdway. J.C. Holdway is the namesake of the downtown Knoxville restaurant created by Chef Joseph Lenn and named after his Uncle Joe. The restaurant, J.C. Holdway, has been in the news lately, receiving the prestigious designation of “Recommended” by the renowned Michelin Guide in its inaugural regional publication of restaurants in the Southeast.
Chef Lenn is also a James Beard Award–winning chef. I thought it would be a great time to play this recording we made together before he opened his restaurant. I am an artist, and I wanted to paint a portrait of Uncle Joe as a kind of encouraging gift to Chef Lenn before the restaurant was created. You may have seen that painting, along with my portraits of Allan Benton, Eugenia Duke, Bill Best, and John Coykendall at J.C. Holdway. We also hear a recording by Fred Saucepan with memories from Janette and Joe Carter (children of A.P. and Sara Carter of the original band The Carter Family) as he shares their recipe for Chow Chow. And I share news of the Resilient Farmer Fund fundraiser concert tonight (Nov. 15, 2025) at the Paramount Theatre in Bristol, TN/VA. Doors open at 6, and music starts at 7 p.m.

Prolific, five-time James Beard Award-winning cookbook author Dorie Greenspan is the queen of sweets, and she just released her 15th cookbook, Dorie’s Anytime Cakes. Famous for her beloved World Peace Cookies and many baking books, including one she wrote with Julia Child, it's not surprising that Dorie wants to start and end her last meal with dessert. What's wrong with eating dessert first, anyway? Rachel chats with Ayurvedic counselor Jodi Boone about the life-bettering benefits of starting your meal with sweets. And when Dorie told Rachel she ate the same exact lunch every single day for years, the first person we thought of was Donald Gorske. Gorske has eaten almost nothing but McDonald's Big Macs since 1972, putting his current Big Mac count at over 35,000. Rachel called the Fond du Lac, Wisconsin native on his flip phone to learn why the man eats two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun ... Every. Single. Day. Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

In 2024, Milk Bar founder, “MasterChef” judge, Bake Club proprietor, and James Beard Award-winning chef Christina Tosi moved to East Nashville. Host Marie Cecile Anderson sits down with our new celebrity neighbor to get her list of the best bakeries in Nashville, from great sourdough to the perfect neighborhood fritter pop-up. Check out our Overlook Map of all the bakeries mentioned in this episode here. Learn more about the sponsors of this November 13th episode: Frist Art Museum Babbel - Get up to 55% off at Babbel.com/CITYCAST Get more from City Cast Nashville when you become a City Cast Nashville Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm/nashville   Want some more City Cast Nashville news? Then make sure to sign up for our Hey Nashville newsletter.  Follow us @citycastnashville You can also text us or leave a voicemail at: 615-200-6392 Interested in advertising with City Cast? Find more info HERE.

Yes, we Denverites love our green chile, but that fiery green-ish, orange-ish stew is hardly known at all in the rest of the country. Instead, we're known for things like the Denver omelet and, oddly, the cheeseburger. So it's time to set the record straight. Host Bree Davies and producer Paul Karolyi invited the host of the James Beard Award-winning podcast The Sporkful, Dan Pashman, to talk through some of Colorado's greatest claims to food fame (and some we wish we could forget). Go follow The Sporkful wherever you get your podcasts to hear the episode Paul produced about his six-year quest to uncover the truth of “Colorado-style pizza,” and check out Dan's Instagram to see him taste-test Beau Jo's for the first time.  What do you think is Colorado's greatest claim to food fame? Is there anything we left out? We want to hear from you! Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418 For even more news from around the city, subscribe to our morning newsletter Hey Denver at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm Learn more about the sponsors of this November 10th episode: Babbel - Get up to 55% off at Babbel.com/CITYCAST Denver Botanic Gardens Curious Theatre Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise

Andrew Zimmern is an Emmy-winning TV host, James Beard Award–winning chef, and one of the most influential food personalities in the world. Renowned for his adventurous spirit and groundbreaking show “Bizarre Foods,” Andrew has dedicated his life to exploring global cultures through their cuisines. Beyond being a culinary trailblazer, he is a passionate advocate for food as a connector and healer, working to address hunger and sustainability both locally and globally. Andrew's curiosity, honesty, and genuine drive to make the world a better (and tastier) place set him apart, whether he's sharing a meal with reindeer herders in Lapland or with friends at home. Takeaways: Food as a Universal Language: Andrew believes food has the power to heal, connect, and break down barriers – sharing a meal brings out the shared humanity between people regardless of background. Purpose-Driven Passion: Despite monumental success, Andrew's “because” is rooted in giving back, making amends, and never ceasing to be curious about the world—a relentless pursuit to make a difference through storytelling and action. Eating for the Future: Through his new “Blue Food Cookbook,” Andrew advocates for sustainable, ocean-derived foods, arguing that diversifying and responsibly sourcing our diets is paramount to solving global issues from hunger to climate change. Sound Bites: “If we diversify our diets, we can save this planet. We can save families.” (Andrew Zimmern) “Co-regulating with human beings before operationalizing with them is the most crucial thing that you can do.” (Andrew Zimmern) “We are universally humanized by that experience... sharing food is a neutral ground over which we can communicate with each other, and it has immense value.” (Andrew Zimmern) Connect & Discover Andrew: Website: andrewzimmern.com Instagram: @chefaz Facebook: @AndrewZimmern YouTube: @andrewzimmerndotcom Book: The Blue Food Cookbook

Ruth Reichl is the New York Times bestselling author of five memoirs, the novel Delicious, and the cookbook My Kitchen Year. She was editor-in-chief of Gourmet Magazine, and previously served as restaurant critic for the New York Times.Ruth has been honored with six James Beard Awards, and in 2024 received the James Beard Lifetime Achievement Award.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: RuthReichl.comFacebook: Ruth ReichlInstagram: @Ruth.ReichlFollow The Restaurant:Official Website: Chez Panisse - Berkeley, CAFacebook: Chez PanisseInstagram: @ChezPanisse Hosted on Acast. See acast.com/privacy for more information.

Phil Rosenthal is the award-winning creator, executive producer, and host of "Somebody Feed Phil," as well as a two-time New York Times Best Selling Author and soon-to-be restaurant owner. "Somebody Feed Phil" – one of Netflix's most popular food and travel shows – has garnered a cult-like following and released its eighth season on June 18th in 190 countries. The Emmy-nominated series is Netflix's longest unscripted series and combines Rosenthal's love of food and travel with his unique brand of humor and has become must-see TV for foodies, restaurateurs, travelers, and armchair enthusiasts all over the world. Rosenthal has been nominated for a 2024 Critics' Choice Real TV Award, after winning Critics Choice Real TV Awards in 2022 and 2021 for "Best Travel/Adventure Show" and "Male Star of the Year" on behalf of the series. He also garnered a 2022 James Beard Award nomination for "Visual Media—Long Form." Currently, Rosenthal has embarked on his highly anticipated third US live tour –  An Evening With Phil Rosenthal "Of Somebody Feed Phil" – in over 25 North American cities August-October 2025. On tour, Rosenthal shares insights into his 40-year entertainment career, while incorporating his love of food, storytelling, and humor to audiences. He also invites special guests to be moderators on stage, ranging from local celebrities to famous chefs. The North American tour comes after his second European tour, which was received with resounding praise from fans across Europe. Up next, Rosenthal will also make a significant mark in the culinary world with the 2025 opening of his diner, Max & Helen's, in Los Angeles. Named after his parents, who were beloved series regulars in "Somebody Feed Phil," the dishes will not only be elevated by great ingredients but the brilliance of Executive Chef Nancy Silverton. Following a resounding call from fans, Rosenthal created a companion book to the series, "Somebody Feed Phil The Book" which was released in the US on October 20th, 2022, via Simon Element (an imprint of Simon & Schuster). It immediately landed on the New York Times Best Seller list, which then led to a UK release in January 2023 and a multi-country tour selling out venues across the globe. To expand on this, Rosenthal is set to release a second cookbook in the series, "Phil's Favorites," available for pre-order now and releasing on November 4th, 2025 in the US and November 6th in the UK.  It is more than just a cookbook; it's a celebration of food, family, and friendship incorporating recipes from his family and friends including Judy Gold and Anna Romano. In 2024, he released his first children's book, "JUST TRY IT: A Phil and Lil Book," co-written with his daughter, Lily on March 5, 2024. The hilarious children's picture book about a food-loving dad encouraging his picky eater daughter to just try something new. This once again put Rosenthal on the New York Times Best Seller list, leading to his second national book and live tour, both of which packed bookstores and theatres from coast to coast, including a sold-out crowd at The Beacon in New York City. Up next, they will launch its companion book, "JUST TRY IT: SOMEPLACE NEW!," about an encouraging dad easing his daughter's worries about staying at Grandma's for the first time. Rosenthal has further expanded his love of humor, food, and human connection through a podcast called "Naked Lunch." Launched in May 2022, his podcast is live on Stitcher, SiriusXM's mobile app, and wherever podcasts are available. Co-hosted with his friend and longtime Rolling Stone journalist David Wild, each episode of this weekly talk-show podcast features a special, world-renowned guest to discuss what's going on in their lives – "an informal meeting of wits, minds and hearts" – while eating lunch from some of Phil's favorite local LA eateries.  In 1995, Rosenthal created the hit CBS comedy "Everybody Loves Raymond" which premiered the following year. He served as the showrunner and executive producer for all nine years of the show's very successful run, which ended in 2005. During its original run, the show was nominated for over 70 Emmy Awards, and won 15 awards, including two for "Best Comedy Series" in 2003 and 2005. Rosenthal won the 2002 Writers Guild Award for "Excellence in Television Writing" for his "Italy" script. After the series wrapped, Rosenthal penned a book on the art of comedy and the making of a sitcom classic. YOU'RE LUCKY YOU'RE FUNNY: HOW LIFE BECOMES A SITCOM was published in 2007 via Penguin Publishing Group. His early writing credits include the comedy series "DOWN THE SHORE" and "Coach." Rosenthal also co-wrote "America: A Tribute to Heroes," the 9/11 telethon which aired on all four networks in September 2001, for which he won a Peabody Award and an Emmy nomination for "Outstanding Writing." Rosenthal then went on to write, direct, and star in his first feature film for Sony Pictures. EXPORTING RAYMOND, the true story about the attempt to turn "Everybody Loves Raymond" into a Russian sitcom, was met with critical acclaim upon its release in October 2010. In 2015, Rosenthal embarked on a new journey by creating his first travel food series "I'll Have What Phil's Having." This PBS documentary series, which is the precursor to "Somebody Feed Phil," received two Taste Awards and won the 2016 James Beard Award for "Best Television Program, on Location." In October 2020, Rosenthal launched Somebody Feed the People, an initiative of the Rosenthal Family Foundation that supports organizations making an impact and building community through food. This inclusive and non-partisan initiative partners with organizations across the U.S. that address food access and insecurity, support chefs and restaurant workers, create employment pathways, and strengthen the health of our food systems. This foundation is ongoing yearly. Rosenthal continued his philanthropic efforts in 2022, serving alongside Katie Couric and Jeff MacGregor as an executive producer of the documentary FOR LOVE AND LIFE: NO ORDINARY CAMPAIGN. The film follows Brian Wallach and Sandra Abrevaya, a couple battling ALS and leading a revolutionary movement to help victims of the disease around the world. "For Love and Life" went on to win awards at the SXSW Film Festival, the Chicago International Film Festival, and the Virginia Film Festival.  We chat about executives trying to sabotage him, writing what you want, gratitude, Somebody Feed Phil, Everybody Loves Raymond and almost quitting twice, writing, crazy story as a security guard, creating your own ticket plus plenty more! Check Phil out on: Instagram: https://www.instagram.com/phil.rosenthal/ Book (Phil's Favorites): https://philrosenthal.store/books/ Website: https://www.philrosenthalworld.com/ Tour dates/ shows: https://www.philrosenthalworld.com/media Youtube: https://www.youtube.com/c/PhilRosenthalWorld Facebook: https://www.facebook.com/philrosenthalofficial/ Max and Helens Restaurant (California): https://www.instagram.com/maxandhelens/ ------------------------------------------- Follow @Funny in Failure on Instagram and Facebook https://www.instagram.com/funnyinfailure/ https://www.facebook.com/funnyinfailure/ and @Michael_Kahan on Insta & Twitter to keep up to date with the latest info. https://www.instagram.com/michael_kahan/ https://twitter.com/Michael_Kahan

Many of us in the South were lucky enough to grow up surrounded by women whose devotion to family and culinary skills filled our lives with delicious food. This week, we pay tribute to those flavor mavens with a trio of interviews celebrating Southern women's culinary voices. We begin with Toni Tipton-Martin, who serves as editor-in-chief for Cook's Country magazine, which is published by America's Test Kitchen. Although Toni is not a Southerner by birth, through her role at ATK, she developed a passion for Southern cooking, with a special fascination for the women who played such an influential part in its development. Along with TV personality Morgan Bolling, Toni recently shepherded the publication of When Southern Women Cook, which features 300 recipes and stories from 70 Southern contributors. Next, we speak to Kaitlin Guerin, the New Orleans gal who was the first baker in the U.S. to become a finalist in the emerging chef category of the prestigious James Beard Awards. We hear how she reached that lofty position and what she's creating at Lagniappe Bakehouse, her Central City shop that's getting such national attention. Finally, we speak with a new voice of the South, Vassiliki Ellwood Yiagazis, owner of Smoke & Honey in New Orleans. The restaurant and menu draw on Vassiliki's Jewish heritage and her upbringing in Greece. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Many of us in the South were lucky enough to grow up surrounded by women whose devotion to family and culinary skills filled our lives with delicious food. This week, we pay tribute to those flavor mavens with a trio of interviews celebrating Southern women's culinary voices. We begin with Toni Tipton-Martin, who serves as editor-in-chief for Cook's Country magazine, which is published by America's Test Kitchen. Although Toni is not a Southerner by birth, through her role at ATK, she developed a passion for Southern cooking, with a special fascination for the women who played such an influential part in its development. Along with TV personality Morgan Bolling, Toni recently shepherded the publication of When Southern Women Cook, which features 300 recipes and stories from 70 Southern contributors. Next, we speak to Kaitlin Guerin, the New Orleans gal who was the first baker in the U.S. to become a finalist in the emerging chef category of the prestigious James Beard Awards. We hear how she reached that lofty position and what she's creating at Lagniappe Bakehouse, her Central City shop that's getting such national attention. Finally, we speak with a new voice of the South, Vassiliki Ellwood Yiagazis, owner of Smoke & Honey in New Orleans. The restaurant and menu draw on Vassiliki's Jewish heritage and her upbringing in Greece. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Kevin Boehm cofounder of Boka Group, James Beard Award winner, and one of the most influential voices in modern hospitality has opened 46 restaurants. But behind the success was chaos. In his memoir The Bottomless Cup, he shares his story for the first time. Kevin has lived through highs that felt euphoric + lows that nearly cost him everything: homelessness, bankruptcy, bipolar disorder, and suicidal ideation. His story began with a shocking discovery at 18, that the man who raised him wasn’t his biological father; setting off a lifetime of reinvention, rebellion, and relentless drive. Kevin shares: The “one-take Frank” mentality: why chasing big, loud moments (openings, applause, launches) became his dopamine drug Building a six-table café at 21 and scaling to 46 restaurants The real cost of the high: alcohol, burnout, suicidal lows What an actual rock bottom looks like + why he calls it a gift Choosing happiness like a job: therapy, meds, Hoffman, sobriety, boundariesThe mantras: “The magic you’re looking for is in the work you’re avoiding” and “Everyone is responsible, but no one is to blame.” Forgiving three complicated parents Why hospitality is emotional surgery, not just food and service The purpose as playing a cameo role in other people’s biggest nights Social media & mental health hygiene: curating your feed like your pantry Content Warning:: This episode includes candid discussion of depression and suicidal ideation. Follow Kevin here Grab a copy of his memoir The Bottomless Cup here Book Recommendation: The Tender Bar by JR MoehringerSee omnystudio.com/listener for privacy information.

For the James Beard Award–winning writer and culinary historian Michael W. Twitty, kitchens provide a multitude of significant purposes that stretch far into the past and carry through to the present. Beyond being places where people cook, share, and eat food, they also serve as vital spaces in which to gather in community, to grieve and process trauma, to teach and learn, to dance, to heal, and to experience Black love and joy. Twitty's multilayered cooking draws on his family roots, his personal history, and his deep culinary knowledge of the American South. His latest title, the cookbook Recipes From the American South (Phaidon), brings his skill as a home cook and historically informed recipe-maker to the fore, allowing ingredients and dishes to transform into cultural and temporal touchpoints. On this episode of Time Sensitive, Twitty reflects on what researching and uncovering his ancestry has taught him about Southern cooking and himself, and shares why, for him, food functions as a tangible form of cultural reclamation and emotional healing.Special thanks to our Season 12 presenting sponsor, Van Cleef & Arpels.Show notes:Michael W. Twitty[7:43] Saidiya Hartman[8:43] Their Eyes Were Watching God (1937) and Mules and Men (1935) by Zora Neale Hurston[9:42] Gonze Lee Twitty[16:50] Brer Rabbit [14:33] National Museum of African American History and Culture[19:42] “Amazing Grace”[29:22] Gullah Geechee[54:04] Recipes From the American South (2025)[54:56] Southern Discomfort Tour[1:03:44] Koshersoul: The Faith and Food Journey of an African American Jew (2023)[1:03:44] Rice: A Savor the South Cookbook (2021)[1:03:44] The Cooking Gene: A Journey Through African-American Culinary History in the Old South (2018)[1:07:52] Ryan Coogler[1:19:17] James Hemings[1:19:17] Edith Fossett and Fanny Hern[1:19:17] Ursula Granger[1:19:31] Gage & Tollner[1:19:31] John Birdsall[1:19:31] Tennessee Williams[1:19:31] Truman Capote

The holidays are a joyful time to gather with family and friends, but for many of us they're also a time to worry about staying on track with our health journey. To help us navigate the season's seemingly endless offerings of rich foods, we are joined by Adrienne Cheatham, professional chef, runner-up on Bravo TV's Top Chef, and author of Sunday Best, nominated for a James Beard Award for best cookbook. Chef Cheatham shares what she loves most about the holidays, simple tips to make seasonal favorites healthier and quick affordable ways to eat healthfully throughout the year. For a chance to win a signed copy of Sunday Best, visit our Facebook and Instagram pages to share your favorite healthy cooking tip. Wishing you and yours a healthy and happy holiday season!   The Takeaway We want to hear from you! Please complete our survey: org/member-feedback. Drop us a line at our social media channels: Facebook// Instagram // YouTube. Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: 1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; 1199SEIUBenefits.org/healthyliving. Get inspired by fellow members through our Members' Voices series: 1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: 1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: 1199SEIUBenefits.org/wellnessevents. To order Chef Cheatham's cookbook, Sunday Best, visit Penguin Random House Books.   Guest Bio Adrienne Cheatham is a New York-based chef, author, consultant and television personality known for her bold perspective on food and culture. A veteran of some of the country's most acclaimed kitchens, Adrienne served as Executive Sous Chef at Le Bernardin and Executive Chef at Red Rooster Harlem and Corporate Chef of the Marcus Samuelsson Group. She rose to national prominence as the runner-up on Top Chef, Season 15, and has since returned to the show as a guest judge. In 2023, Adrienne published her debut cookbook, Sunday Best, inspired by her critically acclaimed pop-up dinner series of the same name. The book was nominated for a James Beard Award. Adrienne is a regular judge on the Food Network and contributor to Epicurious, where her videos have earned over 6 million views. She's been featured in The New York Times, Wall Street Journal, Bon Appétit, Food & Wine, USA Today and more—both as a subject and a writer. In 2025, she and her former Top Chef rival, Joe Flamm, launched The Chef's Cut podcast. Through every platform, she shares stories that connect food, identity, and the communities that shape them.

The BanterThe Guys look a gift horse in the mouth….and it was delicious!The ConversationsThe Restaurant Guys catch up with more fun people at the Southern Smoke Festival 2025 in Houston, TX in their third episode recorded on locationJoaquin Rodas's passion was ignited by his work in Chicago and being inspired by some great New Orleans chefs, he made his way to Bacchanal Fine Wine & Spirits in New Orleans where wine paired with great food and music elevate the experience. Colby Rasavong is the Executive Chef of Bad Idea, an East Nashville restaurant serving Lao-French cuisine that was named one of the Best Restaurants in America by the New York Times in 2024 and a semifinalist for Best New Restaurant in the 2025 James Beard Awards.Caroline Schiff is an award-winning Chef and cookbook author based in Brooklyn, NY. She was named a Food and Wine Best New Chef '22 and is a James Beard Outstanding Pastry Chef Finalist. She is currently working on writing her second cookbook Daily Dessert with aspirations to bring her first restaurant to life- a classic diner. Leanne Wong is an acclaimed chef, restaurateur, and TV personality best known for her standout run on Top Chef (Season 1) and her culinary leadership in destination-worthy kitchens from New York to Hawaiʻi. After early roles at culinary icons like Jean-Georges and Melia Meliá, she helped launch the original Top Chef empire as a supervising culinary producer. Wong later moved to Hawaiʻi, where she opened the popular Koko Head Café.The Restaurant Guys will be podcasting from the Food & Wine Classic in Charleston Nov 14-16! Stop by and say hello!Get tickets https://foodandwineclassicincharleston.com/ Become a Restaurant Guys' Regular!https://www.buzzsprout.com/2401692/subscribeMagyar Bankhttps://www.magbank.com/Withum Accounting https://www.withum.com/restaurantOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

In this special live episode of Flavors Unknown, host Emmanuel Laroche heads to Honolulu, Hawai‘i to celebrate the 10th anniversary of the StarChefs and Symrise partnership, with Hawaii's Top Chefs. Gathered at the Culinary Institute of the Pacific, five of the island's most innovative culinary voices — Roy Yamaguchi (Roy's Restaurants, Eating House 1849), Chris Kajioka (Miro Kaimuki), Keaka Lee (Kapa Hale), Robynne Maii (Fête), and Harry Chin (Pigeonhole) . Sit down for an open conversation about the soul of Hawai‘i's food and drink culture. They explore how Hawaiian cuisine has evolved beyond stereotypes of luaus and tiki drinks into a rich expression of multicultural heritage, sustainability, and joyful eating. From fusion vs. authenticity to farm-driven creativity and cocktails inspired by place, this episode captures the unique voice of Hawai‘i's culinary community. One built on collaboration, respect, and flavor. What you'll learn from this Panel Discussion How Hawai‘i's close-knit culinary community thrives on collaboration (9:03) Roy Yamaguchi's journey from Japan to becoming a pioneer of Hawaiian Regional Cuisine (13:01) Chris Kajioka on learning resilience from Per Se to Honolulu's kitchens (9:38) Keaka Lee's lessons from Eleven Madison Park and their impact on Kapa Hale (4:04) Robynne Maii's winding path from English major to James Beard Award–winning chef (7:03) Harry Chin's transformation from middle school teacher to mixologist (3:03) The clichés and misconceptions about Hawaiian cuisine — and why they miss the point (17:59) The truth about tiki culture and how it diverged from island reality (18:49) How chefs are elevating local cuisine beyond beachside stereotypes (19:48) Why food security and supporting local producers define modern Hawaiian cuisine (21:50) The role of deliciousness over perfection — Chris Kajioka's creative philosophy (23:00) Roy Yamaguchi on the evolution of fusion: from early experiments to a new definition of authenticity (26:01) How immigrant cuisines shaped distinct Hawaiian flavors (32:59) The rise of poke — and why it's never the same off the islands (38:05) Sustainability challenges: tuna consumption, local sourcing, and balance (41:20) The next generation's focus on flavor, sustainability, and joyful eating (46:58) Roy's mission to bring sustainable, flavorful meals to Hawai‘i's school lunches (51:29) Harry Chin's creative cocktail process — inspiration can come from anywhere (56:28) How cross-training and collaboration spark drink innovation (59:20) Lessons from Japan: how cultural precision influences Hawaiian creativity (1:02:18) Roy's perfume-making experience in Italy — and what scent teaches about taste (1:03:42) Creating food that connects millions without losing regional authenticity (1:09:48) The meaning of “joyful eating”: when food makes you want one more bite (1:14:08) Comfort food confessions: what each chef would eat for life (1:24:41) Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! "Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here!

Congratulations to Kevin Boehm on the launch of his compelling book The Bottomless Cup: A Memoir of Secrets, Restaurants and Forgiveness. Margaret McSweeney and Kevin Boehm first met in 2016 at The James Beard Awards in Chicago after their first Kitchen Chat. Kevin is the co-owner and co-founder of the highly acclaimed and award winning… The post The Bottomless Cup: A Memoir of Secrets, Restaurants and Forgiveness by Kevin Boehm appeared first on Kitchen Chat.

Congratulations to Kevin Boehm on the launch of his compelling book The Bottomless Cup: A Memoir of Secrets, Restaurants and Forgiveness.  In this Kitchen Chat, Kevin shares the highs and lows of his personal life along with key components of success in his professional life. He also discusses the importance of mental health. You will be inspired by his story and strength. Link to the book (Launching November 4, 2025) https://www.amazon.com/dp/1419775243 Margaret McSweeney and Kevin Boehm first met in 2016 at The James Beard Awards in Chicago after their first Kitchen Chat. Kevin is the co-owner and co-founder of the highly acclaimed and award winning Boka Restaurant Group which he started with Rob Katz. In 2019, Kevin and Rob were the recipients of Outstanding Restaurateur at the James Beard Awards. ✅  Be sure and visit Kitchencaht.info for photos of this amazing property. Savor the day!   Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify: https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: Webtalkradio.com   This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv 

National security expert Juliette Kayyem on the investigation into an explosion at a Harvard Medical School building over the weekend, and President Trump's continued attacks on Venezuelan boats, even as the UN cites human rights violations. Plus, why he's threatening U.S. military action in Nigeria.Carol Rose of the ACLU of Massachusetts discusses the ACLU-led class action suit on behalf of detained immigrants who have been denied bond hearings. Plus, whether the U.S. supreme court will hand Trump yet another major victory on tariffs. Michael Curry of the Mass League of Community Health Centers on the government shutdown, healthcare costs and remembering his friend, former Newton mayor Setti Warren.David Shapiro of the YMCA of Greater Boston on how the Y is meeting Boston's food needs during the shutdown.  Alexander Smalls is an award-winning opera singer turned James Beard Award-winning cookbook author and chef. He joins us ahead of an event at Suffolk University.

Five-time James Beard Award winner Dorie Greenspan joins us for a conversation about baking, memory and the joy of sharing something homemade. Her newest cookbook, "Dorie’s Anytime Cakes," is a love letter to the simple cakes that fill our kitchens and our lives. From the ones we nibble all day long to the ones we bake for people we love, these are cakes meant for every moment. This hour, we’re celebrating the comfort and connection that come from turning on the oven and gathering around something delicious. GUESTS: Dorie Greenspan: Five-time James Beard Award-winning cookbook author. Her latest is "Dorie’s Anytime Cakes." Support the show: http://wnpr.org/donateSee omnystudio.com/listener for privacy information.

Send us a textOn this episode of The Whet Palette Podcast, host Brenda Popritkin sits down with David Whitaker, President and CEO of the Greater Miami Convention & Visitors Bureau, to discuss Miami's ever-evolving culinary identity.The last time Whitaker joined the show, Miami had just been named Bon Appétit's Food City of the Year and was taking its first steps into the Michelin Guide Florida partnership. Fast-forward to today, and the Magic City's restaurant scene has exploded—claiming James Beard Award wins, Michelin Keys, and countless national headlines celebrating its chefs and culture. This time, Travel + Leisure reported on the  WalletHub report that officially named Miami the "#1 Food City in North America" in September 2025.Michelin, Miami, and Managing SuccessWhitaker credits Miami's success to both innovation and community resilience.“Once you get to the top, managing success is much harder than building to success,” he notes. “But what a privilege it is to maintain our position as one of the world's top dining destinations.”He highlights how Michelin's arrival didn't just reward 17 or so restaurants, it lifted all of Miami's culinary landscape. From Wynwood to Coconut Grove and Downtown Doral, fine dining has become a lifestyle, not a luxury.Beyond the Stars: Miami Spice and Local SupportPrograms like Miami Spice, which celebrates its 25th anniversary next year, continue to help both diners and restaurateurs thrive. In 2024 alone, a record 387 restaurants participated, generating more than seven million visits to the GMCVB's landing page.“Food is synonymous with lifestyle,” says Whitaker. “It's incumbent on all of us to continue to support our chefs. We can't take them for granted.”The Road Ahead: 2026 and BeyondWhitaker also teases a massive upcoming year for Miami:FIFA World Cup 2026 (nine matches hosted locally)College Football National ChampionshipNHL Winter ClassicFormula One and Miami Open returningAnd through it all, food will remain at the center of the city's global brand.“Miami is where you go if you want to make it big as a chef,” Whitaker adds.The TakeawayFrom Michelin stars to farm-to-table innovation, Miami's dining scene continues to evolve with creativity, resilience, and heart.

In this special episode, we join James Beard Award-winning chef, baker and author Nancy Silverton in her new beautiful restaurant, Osteria Mozza, in Washington DC. Nancy takes us back to her childhood kitchen in Southern California where her mama refused to take shortcuts -- swearing off "convenience cooking" and microwave meals. She reveals that her cooking journey started after a crush she had in college and talks about how she re-learns to love cooking every year in her kitchen in Italy. Plus, we learn how to make her mama's Brisket al Fomo.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest has ventured from the Arctic Circle to Kentucky's rickhouses to Scotland's distilleries in pursuit of one singular spirit. Now he's sharing his wisdom with the world.This week, the legendary Noah Rothbaum joins me to crack open The Whiskey Bible and pour out the secrets and stories of one of the world's greatest spirits.Noah is not only a leading authority on cocktails and spirits, but also a James Beard Award winner, the author of many acclaimed drinks books and the associate editor of the Oxford Companion to Spirits & Cocktails, which won the Dartmouth Medal for the best reference book of 2021 and the Tales of the Cocktail Spirited Award for Best New Book on Drinks Culture, History, or Spirits. Who better to guide us through the world of The Whiskey Bible: A Complete Guide to the World's Greatest Spirit, a staggeringly comprehensive, entertaining, and approachable book including not only a history of whiskey, but an in-depth analysis of every major whiskey distilling region, general and practical whiskey facts, and 60 classic and modern whiskey cocktail recipes from top bartenders. But before that, if you love Lush Life, we would so appreciate your support by signing up for our newsletter. You can get our advice on anything to do with home bartending, where to drink in every major city, special recipes, and even your very own Lush Life mug! Just head to alushlifemanual.substack.com and sign up!Now grab that dram, let's join Noah!Our cocktail of the week is called Penicillin:INGREDIENTS 2 oz Scotch¼ oz Islay Scotch¾ oz fresh lemon juice¾ oz honey syrup (3 parts honey, 1 part water)¾ tablespoon sweetened ginger syrup (4 parts ginger juice, 3 parts sugar)Garnish: candied gingerMETHODCombine all of the ingredients except the Islay Scotch in a shaker and fill with ice.Shake and then pour into a rocks glass filled with ice.Using a bar spoon, gently pour ¼ oz of Islay Scotch over the back of the spoon to create a float.Garnish with the candied gingerYou'll find this recipe and all the cocktails of the week at alushlifemanual.com, plus links to most of the ingredients.Full Episode Details:

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

Dorie Greenspan Bio: Dorie's Anytime Cakes is my 15th cookbook (cue the fireworks, please). Several of my books, including Baking From My Home to Yours, Dorie's Cookies, Baking with Dorie, and Around My French Table, were New York Times bestsellers and/or won James Beard Awards. I've been a Times columnist, inducted into the Who's Who of Food and Beverage and awarded the Order of Agricultural Merit from the French government for writing about the foods of that country, none of which I'd ever imagined as a kid. I live – cook, bake and write the xoxoDorie Substack - in France and the US. Website: https://doriegreenspan.com/Instagram: @doriegreenspan Dories Anytime Cake: https://www.amazon.com/Dories-Anytime-Cakes-Dorie-Greenspan/dp/0063346966/ref=sr_1_1?dib=eyJ2IjoiMSJ9.f7fx6f1yVDQs8ni3_bhKwH-64-cekj3Mp3jhRqCp-dvv5bDtYhtWhQVSdju4UZCjouLs0egEWexRJTH4sLdxSjNRyGtFAXtKh4IMFYsKOUkOXCz5pvWQ9-dpNxT3gIyzRlzXrArFVLSn-3PiwiKbUw.JEad2YV-H0wHW8_2uP5k3Lxy69w8pCUOVBnP0LANG7U&dib_tag=se&hvadid=616985272982&hvdev=c&hvexpln=0&hvlocphy=9032055&hvnetw=g&hvocijid=12615569316024523929--&hvqmt=e&hvrand=12615569316024523929&hvtargid=kwd-2424665651434&hydadcr=4847_13263323&keywords=dorie%27s+anytime+cakes&mcid=cc19f1cd5a8b3c318e6ed125280134f7&qid=1761369939&sr=8-1___________________________________________________________Cookbook lovers, this one's for you! Get 25% off a subscription to ckbk with code WELLSEASONED — the ultimate digital cookbook library. Access nearly 1,000 full cookbooks from top authors Use on web and mobile app for cooking anytime, anywhere Save favorites, create custom "recipe playlists", search by ingredient and dietary preference Sync with your print cookbook collection via Eat Your BooksPerfect for serious home cooks and cookbook collectors alike.Go to the link https://join.ckbk.com/ckbk?code=WELLSEASONED

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

In the latest episode of Rising Tide: The Ocean Podcast, hosts David Helvarg and Vicki Nichols Goldstein speak with Chef Andrew Zimmern — the award-winning host and producer of numerous acclaimed radio and television programs, including the Food Channel's Bizarre Foods and the PBS documentary series Hope in the Water, which explores ocean farming and restoration.Zimmern, who began working in the food industry at age 14, has authored several books, including the forthcoming Blue Food Cookbook, co-written with Cod and Country author and longtime Blue Frontier friend Barton Seaver.A recipient of multiple James Beard Awards and a founding member of the Coalition for Sustainable Aquaculture, Zimmern brings deep expertise and passion to the conversation. This episode offers a rich and flavorful exploration of food, sustainability, and the future of our seas — an audio feast not to be missed.** Links & Resources **Pre-Order The Blue Food Cookbook — Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do you shuck an oyster? Is frozen seafood good? How do you cook mackerel without it stinking up the kitchen?Blue Frontier / Substack — Building the solution-based citizen movement needed to protect our ocean, coasts and communities, both human and wild.Inland Ocean Coalition — Building land-to-sea stewardship - the inland voice for ocean protectionFluid Studios — Thinking radically different about the collective good, our planet, & the future.

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

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 ›

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

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

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.