POPULARITY
7 episodes with John Besh
9 episodes with John Besh
2 episodes with John Besh
2 episodes with John Besh
3 episodes with John Besh
3 episodes with John Besh
2 episodes with John Besh
2 episodes with John Besh
2 episodes with John Besh
In this episode, Alex discusses maintaining excellent leadership skills even throughout fear. He points out that one of the most selfless things he had to do was build a foundation for himself through the pandemic. He accredits engaging on social media, consistently assists with keeping his staff afloat within his businesses. Alex never professes to be an expert. However, he believes that every business owner should incorporate pivoting, envisioning themselves as the target audience, and going into survival mode. An additional takeaway for entrepreneurs is maintaining good leadership skills and relationships are the fundamentals of having a successful business. Born in Jackson to a half-Lebanese family, cooking has always been a considerable part of Alex's life. His younger years were spent cooking on open fires at Boy Scout campouts. While studying business at Mississippi State University, he spent his college years working at The Veranda Restaurant. After graduation, he followed his passion for cooking, completing a degree at Johnson and Wales School of Culinary Arts in Charlotte, North Carolina. Eaton helped open Domenica, a John Besh's Italian restaurant in New Orleans, where he learned the art of wood-fired Neapolitan pizzas. Eaton then added Cajun food to his repertoire by working at Mr. B's Bistro under Chef Michelle McRaney. Alex was Voted 2015 Best New Chef by Jackson Free Press, the 2016 titleholder of King of American Seafood, and James Beard-nominated in 2019. He brings with him a love for artisan foods, a passion for locally-sourced products, and a burning desire to make his friends and family proud. He resides in Jackson with his wife Jamie and three children." You can follow one or all of his businesses on Instagram: @smokeshow.specialty.foods @aplosjxn @themanshipjxn @back.bay.brands
Orange juice, Big Macs, fast-food hamburgers, gremolata, microgreens, John Besh.
We imbibe with Michael Gulotta, chef/owner of Mopho, as we chat about the book Sapiens, John Besh, socialism, and everything in between. We kept it loose, honest, and fun, while talking about important subjects over a bottle of Casa Amigos Espadin. Learn more about about Mopho at their website, https://www.mophonola.com/ and you can also follow them on instagram: https://instagram.com/mophonola. Give us a follow at https://instagram.com/criollodeoaxaca. You can find the show on Apple Podcasts, Spotify, Google Podcasts, Stitcher, TuneIn, and beyond! Got a question? Want to share some thoughts on the show? Email us at s@criollodeoaxaca.com. This was produced by Greg Tilton and Eric Rice, you can check out their work at http://gregtilton.com and https://ersoundworks.com. The intro music was provided Francois Comtois. Always remember to drink responsibly. This episode was recorded on August 9th, 2020.
A native of Toluca, Mexico chef Diego Galicia moved to Texas at a young age. A graduate of The Culinary Institute of America Galicia worked at Lüke, owned by Chef John Besh, during his studies, and upon graduation he went on to work in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz; followed by stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago. From this foundation he went onto launch Mixtli his own restaurant focusing on modern Mexican cuisine. Mixtli was met with critical acclaim earning him Food & Wine Magazine Best New Chefs 2017, he was James Beard Foundation Semifinalists 2018 , and the restaurant has received AAA 4 Diamond Awards in 2018, ‘19, and ‘20.
What we covered in this episode Chef Michael Gulotta explains the reasons why he shut down early March his restaurants in New Orleans at the start of the pandemic. He shares how different the impact of this pandemic is compared the situation caused by the hurricane Katrina back in 2005. Chef Michael Gulotta describes his different restaurant concepts: MOPHO, MAYPOP, Tana, and MOPHO is a restaurant that is a New Orleans neighborhood spot first, but inspired by Vietnamese cuisine. Chef Michael Gulotta grew up with a lot of Vietnamese friends and he loved the way their families took the hardy dishes of New Orleans and how they brighten them with, with all of ginger, lemon grass and lime leaves. He describes how the food at MOPHO evolved through the years. As they say, it is not a Vietnamese restaurant. They are a New Orleans restaurant inspired by Vietnamese cuisine. Our food is an evolution of a traditional cuisine. We're trying to evolve the traditional Vietnamese cuisine here in New Orleans. The cuisine at MAYPOP melds the Mekong Delta with the Mississippi Delta. So it pulls from all of my training, pasta making and charcuterie from Chef Michael Gulotta’s time in Northern Italy and in Germany, but then it blends in with all of the Mekong Delta. At MAYPOP there's Laotian cuisine, there's Thai cuisine, there's Vietnamese cuisine. Chef Michael Gulotta explains how the trip that he took with his Chef de Cuisine Paul Chell to Southeast Asia influenced some of the dishes at his restaurants. Early on in his career, he spent time in Northern Italy and in Germany. About the same time that he worked for Chef John Besh. Chef Michael Gulotta revisit his time spent in Europe and what he learned from it. He shares his time at restaurant August wit Chef John Besh. Series of rapid-fire questions. Link to the podcast episode on Apple Podcasts. Links to other episodes in New Orleans. Listen to my conversation with Chef Rebecca Wilcomb Link to Chef Michael Gulotta's Asian Curry recipe. Click on this link to download the 3 pagers with the recipe and additional information on how to add some Asian influence in your cooking. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Michael Gulotta and @flavorsunknown What a dish! @Maypop Tasting at Maypop in New Orleans Maypop in New Orleans chixwaffle by Chef Michael Gulotta Softshell Crab Over Coconut Sticky Rice Maypop Tom Yum by Chef Michael Gulotta Maypop tasting with Chef Michael Gulotta Submitted questions from podcast listeners How do you get inspired to cook? I think there's so many facets. There's so many different ways for a dish to come about. I have never been able to settle on a single way because I try to keep things seasonal. Sometimes it's me sitting down just with whatever. My local farmers will send me their produce lists and I'll try to go through there and figure out what to do. But also sometimes I'll eat something at a friend's restaurant or out, travel and eat something. And I'm like, wow, this inspires me to do my own take on this. Sometimes it is a food memory. Like I'll remember something that I've had and I'm like, man, I really love this dish when I had it. I think we should do a play on that at the restaurant. But also a lot of that is tempered with what customers want. The customer has to crave what you're putting on the plate. The customer has to be excited about it. And so a lot of that comes into play too. Sometimes I based dishes off of what I think the customer wants. And then I add my inspiration to it.
In this episode, Grey Mills will take you through the basics of digital text alongside guests Tucker Johnson, John Besh, and Teegan lutze
Newly christened Outstanding Pastry Chef in America by the James Beard Foundation, Kelly Fields of Willa Jean in New Orleans, credits a sassy, sarcastic non-cook as being her champion, her savior and her inspiration. Her grandmother, after whom her restaurant is named, supported her when she came out, and encouraged her to pursue other choices that were not popular with her Southern family. Before launching her restaurant, Fields worked with some of America's beloved chefs including Susan Spicer and Shuna Lydon as well as John Besh, a chef once adored, now reviled, as a result of #MeToo allegations. On this episode of Speaking Broadly, listen in to hear Fields' thoughts on mentors, #MeToo, and making a perfect dough. Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her accomplished yet accessible guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!" Photo by Gabrielle Geiselman Milone Speaking Broadly is powered by Simplecast.
Chef Steven McHugh - ChefIn this episode I sit down with acclaimed San Antonio Chef Steven McHugh. In this episode we talk about why he became a chef, how a trip to New Orleans changed the path of his career, his time working for the great John Besh, as well as his battle with cancer, his experience on Beat Bobby Flay, and his wildly popular Cured Restaurant at The Pearl Brewery in SATX.***BE SURE TO CLICK THE LINK AT FASCINATIONSTREETPOD.COM AND SUBMIT A NOMINATION FOR CHEF STEVEN MCHUGH FOR A JAMES BEARD AWARD FOR BEST CHEF SOUTHWEST!!!***Follow Chef McHugh:Twit: @ChefStevenMcHughInsta: @ChefStevenMcHughAlso: @CuredAtPearl on Twitter and Instagram
New Orleans is a special destination for us because there may not be a more unique place to visit in the United States. The city has it's own language, food, and culture that will excite travelers of all experience levels. Join us for some fun stories about what you expect from NOLA, but also the unexpected treats within this special city.
SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Alon Shaya Alon Shaya is the author of Shaya: An Odyssey of Food, My Journey Back to Israel, his first cookbook. Part memoir and part cookbook, the book shows how "food saved his life" and how Alon "embraced his cultural heritage" and created a whole now "Southern-Israeli-Italian cuisine." Alon Shaya had a very public split with John Besh. Now he’s ready to open his own empire., by Devra Ferst // Mic A Note from Alon // Pomegranate Hospitality Alon Shaya Will Open Two New Restaurants This Year, by Hillary Dixler Canavan // Eater Bonus SALT + SPINE Features: Recipe: Marinated Soft Cheese with Herbs and Spices Giveaway: Win your own copy of Shaya: An Odyssey of Food, My Journey Back to Israel! Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Celia Sack at Omnivore Books and Paula Forbes of Stained Page News. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.
Diego Galicia and Rico Torres are successfully drawing the line in the sand between Mexican gastronomy and Tex-Mex cuisine. Every 45 days they change up the menu at the award-winning San Antonio restaurant Mixtli in an effort to educate and entertain diners. Andrew Friedman interviews the duo. Diego Galicia was born in Toluca, Mexico in 1984. He studied psychology at The University of Texas at San Antonio a few years before graduating from The Culinary Institute of America. While a student at the CIA, he was employed at Restaurant Lüke, owned by Chef John Besh, and a local french bakery where he did Sunday brunch. Weekday mornings, he would do service at Patty Lou's at the Olmos Pharmacy. Diego has had the opportunity of working back in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz, and stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago. Mixtli is a very personal and intimate project that reflects Diego's love and passion for his native country. Rico Torres was born in El Paso, Texas. Early on, he was immersed in the heritage of Zacatecas and greater Mexico, both in travel and through daily life. In 2013, Torres opened Mixtli with Chef Diego Galicia and has continued to dedicate himself to his craft. Each time a new menu concept is developed for Mixtli, Torres researches for hours at the University of Texas at San Antonio’s library, where he has a special partnership and is able to review historic Mexican cookbooks and recipes for inspiration. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.
From 2009: I jumped at the chance to invite three of the principals in the upcoming New Orleans Wine & Food Experience to come on the show. What’s the media connection? you may ask. Simple: among the many featured guests are the winner and several finalists from the fifth season of Top Chef. Joining me today are Joyce Godbold, executive director of the festival, Greg Reggio, president of the board, and the event’s host, Chef John Besh.
Hey hey! Today we've got 10 Questions for Steve McHugh about the meanings behind the name of his restaurant, Cured (3:20), the San Antonio dining community (5:34), being an ambassador for San Antonio (7:24), special ingredients native to Texas (8:16), the frugality of farm upbringing informing his menu (11:20), John Besh (16:39), giving back to the community (18:18) his amazing mother (20:02), & what to do on your trip to San Antonio (22:47). To close, comedian Nonye Brown-West talks about meatballs (29:43)
This season of the Lafayette Food Junkie Podcast brought to you by Parish Tins. www.parishtins.com Paul Krato with Pete's Lafayette came on for a night of hot food topics. Tiffiany recapped her dining adventures around town as the two also discussed the recent John Besh sexual harassment allegations and what this means for other restaurant groups in the industry. Paul and Tiffiany also discussed Halloween candy and Paul's favorite candies came as a shock to Tiffiany.
Since the Times-Picayune broke the news about sexual harassment allegations against New Orleans chef John Besh last fall, the restaurant industry has had to take a hard look at the bad behavior it’s tacitly allowed for years. There are many women in the industry actively trying to make the workplace safer and more equitable for everyone. Hear how an artist, editor, and restaurateur joined forces to create a poster to battle sexual harassment and how a digital directory is building equitability at food events, in publications, and beyond. Taking "a stand" literally, we have a report from Harry Rosenblum about that summer staple: the lemonade stand. We also look into a Japanese steakhouse that tried to offer standing-room-only dining at its New York location – a trend that didn't stand with diners. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Meat + Three is powered by Simplecast
Hey hey! Today we've got 10 Questions for Andrew Friedman about his new book, "Chefs, Drugs and Rock & Roll" (0:24), #MeToo (4:28, 10:17), Mario Batali (7:19), life experience influencing a chef's work (13:17), the food world's crossover to mainstream (20:45), LA's comeback & Wolfgang Puck (25:00), & why there are so many cookbooks when print is dying (27:50), & what James Beard would think of the culinary scene today (31:59). To close, comedian Jes Tom talks about their first experience with spice (33:51).
In his new cookbook memoir, Shaya An Odyssey of Food, My Journey Back to Israel, New Orleans chef Alon Shaya frankly and unabashedly tells his life s story. From a lonely childhood to the mean streets of Philadelphia where he was a feared, teenaged drug dealer, to the salvation and purpose he found in cooking, Alon tells all. At the close of the book, Alon and his father are seen sharing a meal at his James Beard award winning restaurant, Shaya. That was Alon s life in the spring of 2017. In this episode of Quick Bites, Poppy and Alon talk about the book and explore his journey since being fired from his namesake restaurant last fall, by former mentor and partner, John Besh. One thing is certain, Alon has been busy We ll learn about his new company, Pomegranate Hospitality and the inspiration behind his two new modern Israeli restaurants, Saba and Safta. Join Louisiana Eats as we say "Mazel Tov" to our friend, Alon Shaya
The issue of sexual harassment in the food and beverage industry. On this week's show, we talk with Brett Anderson, reporter at The Times Picayune in New Orleans who broke the John Besh story, then speak with two women - both of whom are chefs working within successful companies - one in Chicago, the other in New York City - and hear from them about what they feel the industry needs to do to right the ship. Dana Cree, pastry chef for the Publican in Chicago stops by to talk to us about the story she wrote recently for Food & Wine Magazine, then Amanda Cohen, the chef and owner of Dirt Candy in New York City talks with us about her online essay that ricocheted around the industry.
January 27, 2018 (The Whole City Petty) Hosts: DC PauL, Martin "Bats" Bradford, Malik Bartholomew, & J. Steel Engineer: DJ Mastermind Producer: Brian Egland Guests: CASME' & Chef Byron Bradley Topics: Everybody in New Orleans has different experiences. DC PauL and TheMisBelief CoHosts' New Orleans experience bring them into contact with people from so many different walks of life doing so many different things. For example a Facebook post of fried catfish stuffed with Jambalaya led DC, Malik, and DJ Mastermind to Pretty B's Home Cooking to buy a plate. Looking as good as it looked in the post they couldn't wait to drive back to eat it, and luckily they were with Malik, knower of all things New Orleans, who suggested they stop by the Community Commitment Education Center that was nearby. Once inside the three of them had an experience they were not expecting, being greeted with food that were original recipes, previewing a huge art collection, touring the facility that had impressively intriguing features, and meeting a man so interesting he is one of this episode's guest. TheMisBelief RadioShow is about exposing someone else to our experiences, so tune in and experience it for yourself. Musical artist and community leader CASME' joins the CoHosts and discusses her musical journey that moved her to Nashville and Atlanta singing background and writing for big musical names of varying genres which has now influenced her “gumbo” sound in her own original music. She also talks about her current projects which include community outreach for the unfortunate and often forgotten with her own CASME' Cares organization, competing on the television program Sing Like A Star, and inking a deal with the Congo Network to star in a Trap Musical. We are then joined by Chef Byron Bradley Jr. who teaches a cooking class at the Community Commitment Education Center and was able to offer DC, Malik, and DJ Mastermind his original created Breakfast Pear upon their impromptu visit. Chef Byron is also the John Besh 2015 Chef's Move! scholarship recipient which lead to him being introduced to Leah Chase, working in her kitchen, and being a leader in the team that is going to revamp the Dooky Chase's Restaurant. In addition to cooking Chef Byron is starting his own Mardi Gras Krewe, the Krewe of Cats, which will be a full social and pleasure club. We run it about what's going on with the "Forever Lee Circle" beads, Quess Moore's resolution to it all, what has to happen to make Mister Bats swiggle, is he joining the Marvel universe, DC feeling like the Mardi Gras grinch, J. Steel's dad being the plug for the Dong Phuong king cakes, the $50,000 unclaimed Power Ball ticket in Slidell, and a whole lot more of wuts going on #outchea, a sankofa session in honor of Alice Ruth Moore Dunbar Nelson, and #thatactorguy Mister Bats is slapping Mobile, Alabama with the Dat Neck this week for being petty and incorrect. Songs: Phat Word - Where Y'at Allay – Orange Juice Lolly – Lah Potnah Casme – Black Ambre Perkins – Cinderella Jr. 504 – Watchin Her Yaszmine – Sucre Sucre (Feat. Samwyse) Chase N. Cashe – All I Wanna Do TheMisbelief RadioShow plays ONLY local New Orleans recording artists. If you would like your radio friendly music played, contact TheMisbelief@gmail.com Recorded at WBOK 1230AM Contact TheMisbelief@gmail.com DON'T LIKE, SHARE, COMMENT, OR SUBSCRIBE. I HATE THAT.
It’s a classic story: fake Olympics, Nutella, and the first real drama of the season. Mentioned in this episode I spy with my little eye, garbage person John Besh.
It’s a classic story: fake Olympics, Nutella, and the first real drama of the season. Mentioned in this episode I spy with my little eye, garbage person John Besh.
Schumer and Pelosi pull out of budget meeting with Trump over lunch. Post Weinstein Sexual Predator Tally. James Toback 238, Weinstein 80+, Charlie Rose 9, Glenn Thrush 4, Jeffrey Tambor 2, Al Franken 4, Matt Zimmerman 1+, Andrew Kreisberg 19, Louis C.K. 5, Steven Seagal 3, Ed Westwick 2, Brett Ratner 7, Dustin Hoffman 2, Jeremy Piven several, Michael Oreskes 8, Kevin Spacey many, Mark Halperin 12, George H.W. Bush 7, Terry Richardson many many, Leon Wieseltier many, John Besh many, Bob Weinstein 1, Oliver Stone 1+1, Roy Price 1, Ben Affleck 2. Linda Tripp tells all about what Bill Clinton was really like. General Flynn lawyers are meeting with special counsel.. Is Jeff Bezos and Amazon too big? Connor's WTF Amazon email. Meredith Corp. join with Koch brothers to buy Time Inc. for $2.8 billion. Prince Harry and Meghan Markle get engaged and look to get married in May, 2018, at Windsor Castle. Sen. Schumer home DNA customers sold to 3rd parties. Hawaii reactivates attack warning sirens due to North Korean threats. Kim Jong Un shoots off a missile this morning and may now have full nuclear capabilities, calls Japan's leader a headless chicken. Campaign staffers at Roy Moore event pushes Fox News cameras away. MSNBC's Joy Reed calls rural minorities a core threat will always have power over urban majority. For a list of source links, visit http://therightleftchronicles.com/podcasts/963/dueling-dialogues-podcast-ep-44/
Human Resources Guru Carrie Luxem prevents sexual harassment within restaurants using training and company cultureSexual Harassment allegations about Chefs John Besh and Todd English have the industry concernedOn this episode of The Barron Report, we talk to Human Resources Guru, Carrie Luxem about how your company can better manage your team in the wake of the recent sexual harassment claims. Numerous industries have been shaken by sexual harassment allegations and the restaurant industry is no different. With top chefs like Todd English and John Besh being exposed for inappropriate behavior, the business community is concerned. Foodable, to better serve our community, has worked to deliver the best information to you about how to manage these types of claims in your business and, better yet, how to stop them from happening in the first place.Show Notes1:11 - Carrie Luxem, Restaurant HR Group & CarrieLuxem.com3:53 - Uncovering a Long-Standing Problem5:01 - Culture of the Hospitality Industry6:43 - What Is and Isn't Appropriate?9:55 - Are Revealing Uniforms Part of the Problem?12:16 - Confronting Customers for Harassment in Your Establishment14:01 - Do Not Tolerate That Behavior, Even From Power Positions18:38 - How to Stop Sexual Harassment Before It Happens22:47 - Having a Plan in Place24:56 - Hiring the Right Team28:40 - Foodable Analyzing Online Sexual Harassment Claims
Schumer and Pelosi pull out of budget meeting with Trump over lunch.Post Weinstein Sexual Predator Tally. James Toback 238, Weinstein 80+, Charlie Rose 9, Glenn Thrush 4, Jeffrey Tambor 2, Al Franken 4, Matt Zimmerman 1+, Andrew Kreisberg 19, Louis C.K. 5, Steven Seagal 3, Ed Westwick 2, Brett Ratner 7, Dustin Hoffman 2, Jeremy Piven several, Michael Oreskes 8, Kevin Spacey many, Mark Halperin 12, George H.W. Bush 7, Terry Richardson many many, Leon Wieseltier many, John Besh many, Bob Weinstein 1, Oliver Stone 1+1, Roy Price 1, Ben Affleck 2.Linda Tripp tells all about what Bill Clinton was really like.General Flynn lawyers are meeting with special counsel..Is Jeff Bezos and Amazon too big? Connor's WTF Amazon email.Meredith Corp. join with Koch brothers to buy Time Inc. for $2.8 billion.Prince Harry and Meghan Markle get engaged and look to get married in May, 2018, at Windsor Castle.Sen. Schumer home DNA customers sold to 3rd parties.Hawaii reactivates attack warning sirens due to North Korean threats. Kim Jong Un shoots off a missile this morning and may now have full nuclear capabilities, calls Japan's leader a headless chicken.Campaign staffers at Roy Moore event pushes Fox News cameras away. MSNBC's Joy Reed calls rural minorities a core threat will always have power over urban majority.For a list of source links, visit http://therightleftchronicles.com/podcasts/963/dueling-dialogues-podcast-ep-44/
00:50 Schumer and Pelosi pull out of budget meeting with Trump over lunch today. 02:25 On today's show: Post Weinstein Sexual Predator Tally. James Toback 238, Weinstein 80+, Charlie Rose 9, Glenn Thrush 4, Jeffrey Tambor 2, Al Franken 4, Matt Zimmerman 1+, Andrew Kreisberg 19, Louis C.K. 5, Steven Seagal 3, Ed Westwick 2, Brett Ratner 7, Dustin Hoffman 2, Jeremy Piven several, Michael Oreskes 8, Kevin Spacey many, Mark Halperin 12, George H.W. Bush 7, Terry Richardson many many, Leon Wieseltier many, John Besh many, Bob Weinstein 1, Oliver Stone 1+1, Roy Price 1, Ben Affleck 2. 11:35 Linda Tripp tells all about what Bill Clinton was really like. 13:20 General Flynn lawyers are meeting with special counsel. 13:50 Is Jeff Bezos and Amazon too big? 14:55 Connor's WTF Amazon email. 19:45 Meredith Corp. join with Koch brothers to buy Time Inc. for $2.8 billion. 22:15 Prince Harry and Meghan Markle get engaged and look to get married in May, 2018, at Windsor Castle. 23:25 Sen. Schumer home DNA customers sold to 3rd parties. 24:35 Hawaii reactivates attack warning sirens due to North Korean threats. 24:45 Kim Jong Un shoots off a missile this morning and may now have full nuclear capabilities, calls Japan's leader a headless chicken. 26:45 Campaign staffers at Roy Moore event pushes Fox News cameras away. 27:20 MSNBC's Joy Reed calls rural minorities a core threat will always have power over urban majority. For a list of source links, visit http://therightleftchronicles.com/podcasts/963/dueling-dialogues-podcast-ep-44/
Kitchen Work. With Badass Women. Welcome to a very special episode! In this season of gratitude, I'm feeling very grateful for Richmond's Fire, Flour, & Fork festival. Not only did it land me my dream podcast guest, Gabrielle Hamilton (episode up now!), but I was asked to moderate a Women in Food panel with some of the top names in our industry. Women in Food. Every festival seems to do this. It's not like when you sign up for your breakout sessions you see a panel called, Men in Food. Is it necessary? Has the conversation been exhausted? Yes and no. As you will hear in this episode recorded just two weeks ago all of our panelists, while somewhat tired of being asked the same questions, feel the conversation must continue, particularly in light of the recent allegations against chefs like John Besh. Who are our panelists? Chef Joy Crump of FoodE and Mercantile in Fredericksburg, Virginia and Season 12 of Top Chef contestant, Kerry Diamond of Cherry Bombe, the new Cherry Bombe cookbook, and Radio Cherry Bombe, Chef Kristen Kish, Season 10 winner of Top Chef and author of the cookbook, Kristen Kish Cooking: Recipes and Techniques, and Chef Jessica Wilson, who will open her restaurant Grace in the Chimborazo neighborhood of Richmond, Virginia next spring. We discuss the dynamic between men and women in the kitchen, the disparity between gender images projected by the industry and the market's expectations, recipe development, core values and goals, sexual harassment, and much much more. As I said in my last episode, so much happens when you choose to just show up for your life. Enjoy! Speakers you will hear in this episode: Joy Crump Joy is the co-owner and Executive Chef of FOODE and Mercantile in Fredericksburg, Virginia. A graduate of the Art Institute of Atlanta’s Culinary Arts program, Joy specializes in researching and preparing locally grown, and organic foods. Her career began in Los Angeles working as the caterer and event planner for the President of Capitol Records. At the same time, she worked on private events for Warner Bros. Television. In 2005, Joy relocated to Atlanta where she studied under Chef Bradley Rouse, head chef for The Atlanta Hawks while working on her degree. After graduation, Joy began cooking at Woodfire Grill as an apprentice to Chef Micahel Tuohy. Joy appeared in Season 12 of Top Chef last fall and her signature Chicken & Waffles won the Virginia is for Lovers Culinary Madness Challenge in April. Kerry Diamond Kerry is the co-founder of Cherry Bombe, an independent, bi-annual magazine examining the inexplicably intertwined worlds of food and fashion and host of the weekly Radio Cherry Bombe podcast. Kerry has worked for Women’s Wear Daily, Harper’s Bazaar, Lancome, and Coach just to name a few. After falling in love with a chef, she helped him open 3 restaurants, all in Carroll Gardens, Brooklyn. Cherry Bombe the cookbook is a collection of recipes and stories from 100 of the most creative and inspiring women in food today. Kristen Kish Kristen was born in Seoul, South Korea, adopted at the age of 4 months, and grew up in Michigan. After attending Le Cordon Bleu in Chicago, she worked for Michelin star chef Guy Martin of Le Grand Véfour at his Boston restaurant. She then worked for Barbara Lynch in Boston, first at Stir, and then at Menton, a Relais Chateaux restaurant which she ran when she was 29. Barbara became a mentor, suggesting she might want to audition for Top Chef. She did, winning Season 10. Kristen has co-hosted the series 36 Hours on The Travel Channel and her first cookbook, Kristen Kish Cooking, is a celebration of her taste buds, focusing on classic techniques. As she says, “Once you know the basics, from braising to pickling, smoking to searing, you can bend them to your will.” Jessica Wilson Jessica has worked with, been taught by, and inspired and motivated by chefs such as Julia Child, Gabrielle Hamilton, Missy Robbins, and Job Yacubian. She’s always been surrounded by the culinary arts from her early years growing up on a farm in Vermont to working with culinary historians to foraging on morning walks to her first job as a dishwasher at age 14. Wilson’s two-decade career has taken her from Vermont to Florida to Massachusetts, and on to success in the East Village and Brooklyn in New York. Her resume includes time at Prune and A Voce, and most recently turns as executive chef at Goat Town and the Michelin-recommended Dear Bushwick. Jessica is now poised to open GRACE in Richmond, a neighborhood garden-to-table restaurant with an emphasis on fresh, sustainable, local, and affordable. The green space of the double lot will be a seasonal garden, providing for the restaurant and a morning community market. SHOW NOTES – Links to resources talked about during the podcast: Foggy Ridge Cider - Owner Diane Flynt is stopping cider production, but continuing her important work growing cider apples for area cideries. Get the Final Call while it's still available! Then rent her garden cottage. Heaven on earth. Tim & Sarah Gorman, Cardinal Point Winery - Just amazing wine. Listen to their episode! Laurie Colwin - Great cookbooks, full of story. Laurie left us way too early. Edna Lewis's A Taste of Country Cooking - The gold standard when it comes to intertwining recipes and story. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.
October 28, 2017 (Light Refreshments & a Lil Bit o' Gentrification) Hosts: DC PauL, Oshun, Martin "Bats" Bradford, J. Steel, & Malik Bartholomew Engineer: DJ Mastermind Guests: Ashleigh Branch & Love 504 and Kynt Bryan Topics: Halloween is almost here and DC PauL and TheMisbelief CoHosts run it about Hallelujah Nights for the church folks, alternative plans for the adults, and exactly how scared DC wants to be for Halloween. Who is putting up Virgin Mary statues around Kenner? Why are people looking for mini coffins around Nola? What are 13 things black parents should stop doing? And who is DC PauL sweater dueling in these streets? The hosts discuss it all and more. Much More. Comedian Ashleigh Branch stops by to talk about headlining the next Black Girl Giggles show, juggling comedy with marriage and motherhood, and how an open mic night turned into an all back female comedic experience. All around artists Love 504 and Kynt Bryan join the co host to talk about the upcoming annual Thriller Flash Mob outside of City Hall choreographed by Kynt and featuring Love 504. With all the other things Love 504 is doing, like being the Executive Producer for a record label, the new music he is dropping, his acting career, and his overall staying with a gig... does DC have competition for his "hardest working man in local show business" title?! We run it about the mudslinging in the mayoral run off, the John Besh scandal, Trombone Shorty's major accomplishment, and a whole lot more of wut's going on outchea, a Sankofa session in honor of Fats Domino, and #thatactorguy Mister Bats slaps a whole country with a Dat Neck this week!!! Songs: Phat Word - Where Y'at CoolNasty - Optimistic Vigoruz - Party Hifey Gallivant - Anatomy Ray Wimley - Rise, Grind, and Shine Love 504 - The Weekend Love 504 - Make Time Love 504 - Judgement Day Quinton Hakeem - ReCess (Feat. Meko Singleton) Janai McGee - Desire (Feat. Pharaoh) Tank and the Bangas - Quick TheMisbelief RadioShow plays ONLY local New Orleans recording artists. If you would like your radio friendly music played, contact TheMisbelief@gmail.com Recorded at WBOK 1230AM Contact TheMisbelief@gmail.com DON'T LIKE, SHARE, COMMENT, OR SUBSCRIBE. I HATE THAT.
On October 21st Brett Anderson of Nola.com, The Times Picayune, filed a 6000 word report claiming that 25 employees reported experiencing sexual harassment while on the job working for Besh Restaurant Group. Additionally, John Besh himself was accused of engaging in a “long-term unwelcome sexual relationship” with an employee. On today's Upsell, Eater New Orleans editor Stephanie Carter explains how big a deal John Besh is, and Brett Anderson describes what went into putting together a piece of this magnitude. The Eater Upsell is hosted by Amanda Kludt and Daniel Geneen, email us at upsell@eater.com. Learn more about your ad choices. Visit megaphone.fm/adchoices
The boys are baaaaack!!!! This time they're taking on sexual harassment and the bro culture of the kitchen, they're biggin' up the dishies, and they're whipping up some kohlrabi for the Ingredient of the week!
iTunes | Google Play | Podbean | Soundcloud | Site | Instagram | Twitter CHEF SYRENA'S SITE Wow! I really enjoyed speaking with Chef Syrena Johnson for this episode. She's down-to-earth and open about her love for cooking as well as the real stresses of being HCIC (head chef in charge)! At the end of the episode, we also discussed the John Besh debacle, which as you may know, he was instrumental in the start and journey of her career. Chef Syrena did not hesitate to give her thoughts on the sexual harassment allegations involving Besh's company and the claim made against him personally. Chef Syrena, however, appears focused on taking care of her staff and continuing to help them become better everyday while making a living as cooks. Her name has made national news on several platforms given her amazing story of survival and MAJOR comeback after Hurricane Katrina. Visit her website to learn more about her and her amazing work in and out of the kitchen, especially how she gives back to local students in the community and those who work under her leadership. Read more below about her accomplishments! Her site is https://www.chefsyrenajohnson.com/.
This Halloween will be marked by more than psycho clowns, and masked men wielding machetes, as Hollywood’s scariest films get pushed aside by the one thing more terrifying than the mass murderers we invite into our homes on Friday movie night, and that is… the men who produce them. Weinstein Company founder, Harvey Weinstein, has been officially X’d out of his role at one of Hollywood’s largest production companies as dozens of women have come forward to accuse the company fondler of sexual assault and misconduct. Ranging from unwanted groping and kissing, to breaking and entering into a hotel room and masturbating like a chimpanzee who has lost it’s sense of dignity after decades of captivity. But Weinstein’s fall from fame won’t leave him alone. He will certainly have company as the rest of us try to wade our way through the sexual assaults we can forgive to the ones TV teaches us are somehow unforgivable. Weinstein will join the ranks of Bill Cosby’s bottomless happy hour, Bill O’Reilly’s family values, Anthony Weiner’s wiener, and even the famous kid’s TV network, Nickelodeon, with the likes of former creator, Chris Savino. Weinstein even stands alongside celebrity chef John Besh, and former ABC News political director, Mark Halperin. So in the spirit of Halloween, we have come up with a list of Weinstein Company movies that can be remade into Horror Films at minimal cost, whilst embracing their understanding of the shitstorm in their midst. Weinstein will, however, not be fortunate enough to have the company of some. There is one office that seems to be untouchable for the über touchy and that’s the Oval Office. Yes, we all know our president loves to walk in on women’s changing rooms, grab the occasional unwilling pussy, but many may not know that former President George H.W. Bush has recently been accused of being a creepy old man as well. Multiple women have come forward with surprisingly similar stories in which H.W. would grab women during photo ops using clever lines such as “Do you want to know who my favorite magician is? David Cop-a-Feel!” But why should we expect anything less when we live in a society where a white woman earns 75% of her male counterpart, and a hispanic woman on average earns 55% of that. But who cares as long as we can still call Amy Schumer a loose whore every time she makes a joke about banging a bro she met in a bar. Yes, we are all super progressive when it comes to sexual assaulters who have been accused of their transgressions dozens of times, but we likely are unmoved by the inequality that pervades in our daily lives. Even then, our class knows no limits in a society where it’s popular to say you respect women, and yet not bat an eye to vote for the position of Commander in Chief an overwhelmingly disgusting individual who is likely more impotent than incontinent, and yet more disturbing, likely both. These A-holes are slowly getting their due. These issues were all-but-ignored 50 years ago. But there is hope for the aspiring sexual assaulter. Because while sexual assault on college campuses, in the military or office setting remains a serious issue that is vastly ignored, a piece of human excrement wanting to be the next Harvey Weinstein by masturbating his way to the top can be rest assured that as long as society pretends to care, but doesn’t really care about equality among the sexes, then sexual assault will remain as elusive as Donald Trump’s tax returns. Music by Lee Rosevere, Evil Bear Boris and Ari de Niro via the Free Music Archive and show image via Flickr by Adrian Mustredo under Creative Commons licensing. Rate and review the show at https://itunes.apple.com/us/podcast/majority-villain/id877298705?mt=2 http://www.cnn.com/2017/10/25/us/list-of-accused-after-weinstein-scandal-trnd/index.html https://www.nytimes.com/2017/10/27/us/politics/george-bush-women.html http://www.businessinsider.com/gender-wage-pay-gap-charts-2017-3/#women-of-color-face-the-biggest-pay-gap-when-compared-to-white-men-2 https://www.flickr.com/photos/154420106@N08/37875869201/in/photolist-ZGXJkB-YLCzto-ZDTc3y-uNXw4k-XTwf1y-Cmp3ed-PXn9z2-YNDFkA-8JnkiQ-8Jnkg3-9CTzPH-SwrZ4-B6XVd6-vVKvHU-gL5qPb-dCiHbr-dCp9md-dCp6BQ-dCiGqM-dt3UPS-dt46iS-dt3LV2-dt42TU-v8bxS-Y998bK-dt43os-dt416b-dt3Wqj-dt3KYP-dt44hb-dt3TD8-dt3SN4-dt3Zbd-dt3Lst-YHxpxq-dj9pnj-dj9peU-dt3Hsi-dt46Hs-dt42sY-dt3U6n-dt3YFL-dt3VAq-dt3Mo8-dt47co-rfSqdG-atpHYj-atn51g-atpHUq-bb8GTa
On today's show: High Profile Sex Abusers. Other than Weinstein and O'Reilly, filmmaker James Toback accused of sexual harassment by actress Julianne Moore and others. Celebrity chef, John Besh in the restaurant industry. Nickelodeon producer, Chris Savino, fired for sexual harassment when 12 women come forward. Olympic doctor, Larry Nassar, jailed for child porn and sexual molestation of at least 125 women complained. Robert Scoble, tech writer, being accused by 3 women of sex and verbal harassment. Lockhart Steele of Fox Media fired after just one complaint. Fashion photographer, Terry Richardson, accused of being inappropriate. Vogue, GQ and Vanity Fair stated they will no longer hire him. Heather Lind accuses George H. Bush of groping her from his wheelchair. Leon Wiseltier magazine editor accused by several women, causes him to lose new magazine deal. Ken Baker, from E News, is suspended pending an investigation for sexual harassment. Open Secrets film blocked, exposes Hollywood pedophilia, free on Vimeo until October 31. Corey Feldman start IndieGoGo campaign to out pedophiles in Hollywood. College of the Ozarks starts patriotism military exercise class. Self-serving college, no students graduate with student loans. Tucker Carlson has a vaping website called the Daily Vaper. US releases some 2,800 documents from the JFK files, FBI asked for another 6 months to review more documents before their release. Is JFK referring to UFO's in the released documents? Head injuries (CTE) in football are seen in just about every player. Billionaire doctor, John Kaporr, charged for using bribes to get fentanyl prescriptions. Billionaire Tom Steyer to launch impeachment campaign against Trump. Declining interest in sports as ESPN lays off more staff. NYC mayor accused of favors for campaign contributions. 01:20 On today's show: High Profile Sex Abusers 01:50 Other than Weinstein and O'Reilly, filmmaker James Toback accused of sexual harassment by actress Julianne Moore and others. 05:55 Celebrity chef, John Besh in the restaurant industry. 06:14 Nickelodeon producer, Chris Savino, fired for sexual harassment when 12 women come forward. 07:05 Olympic doctor, Larry Nassar, jailed for child porn and sexual molestation of at least 125 women complained. 07:35 Robert Scoble, tech writer, being accused by 3 women of sex and verbal harassment. 07:45 Lockhart Steele of Fox Media fired after just one complaint. 08:05 Fashion photographer, Terry Richardson, accused of being inappropriate. Vogue, GQ and Vanity Fair stated they will no longer hire him. 08:45 Heather Lind accuses George H. Bush of groping her from his wheelchair. 10:00 Leon Wiseltier magazine editor accused by several women, causes him to lose new magazine deal. 10:20 Ken Baker, from E News, is suspended pending an investigation for sexual harassment. 10:40 Open Secrets film blocked, exposes Hollywood pedophilia, free on Vimeo until October 31. 11:00 Corey Feldman start IndieGoGo campaign to out pedophiles in Hollywood. 17:10 College of the Ozarks starts patriotism military exercise class. Self-serving college, no students graduate with student loans. 19:45 Tucker Carlson has a vaping website called the Daily Vaper. 22:10 US releases some 2,800 documents from the JFK files, FBI asked for another 6 months to review more documents before their release. 23:00 Is JFK referring to UFO's in the released documents? 24:05 Head injuries (CTE) in football are seen in just about every player. 26:50 Billionaire doctor, John Kaporr, charged for using bribes to get fentanyl prescriptions. 27:45 Billionaire Tom Steyer to launch empeachment campaign against Trump. 28:15 Declining interest in sports as ESPN lays off more staff. 29:05 NYC mayor accused of favors for campaign contributions. For a list of source links, visit http://therightleftchronicles.com/podcasts/888/dueling-dialogues-podcast-ep-31/
The 7th ward HardHead Episode, this week the crew covers: QB "The Karate Kid", Women & Cooking, Sex/Relationships/& finding Love, Gabby Union the Salad Tosser, John Besh, The Saints/NFL, New HipHop Artists, Lil B getting scuffed up at Rolling Loud, Reselling of Popeyes chicken tenders, Amazon in the weed business, Al Greene laying the smackdown on Ben Carson U Bum Travis Boys Twitter Timeline Topics Commodities The Pelicans UNK plays a new joint from Tune$ (@thenewsatchmo) and more....
BONUS EPISODE: FUCK THE PATRIARCHY. Soleil and Zahir discuss the sexual harassment allegations against the famous restauranteur John Besh, as well as their own experiences encountering sexual harassment in their respective work environments. They also discuss the complicity around sexual harassment and why more is not been done to combat this problem. LINKS: From Glassdoor: Besh Restaurant Reviews
On this week s show, we re looking at the role fishing plays in the lives of some of the greatest chefs in the South. We begin with Susan Schadt, author of Reel Masters. Susan went fishing and caught portraits of eight renowned chefs who treasure the sport. Next, we send you a postcard from Susan s book launch event, where chefs and guests gathered together to enjoy incredible seafood dishes. We speak to several of the chefs at the book launch, including John Besh, John Currence, and Kelly English. Finally, we meetPeter Kaminsky, who authored the foreword to Susan s book. Peter is a writer, food critic, and film producer whose first love is fly fishing. Peter s interest in fishing has over the years become something of an accidental triumph, propelling him to the vanguard of gourmet food criticism. We ve gone fishing on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. Pickled ShrimpServes 10 This recipe requires high quality wild shrimp. Of course, I prefer wild Louisiana shrimp from the water. I know. It s better to find the best shrimp than to worry about whether they ve been frozen or not. Unless the shrimp come straight from the net to your kitchen, sometimes the highest quality options are frozen. This is where a trusty fishmonger makes all the difference. You can mix up your vegetables with the shrimp, using whatever s fresh and local. I love to add cauliflower, carrots, daikon, beans, onions, militon, and or okra. For the Brine 2 cups rice wine vinegar Zest and juice of 1 lemon Zest and juice of 1 orange 1 2 cup sugar 5 garlic cloves, thinly sliced 1 tablespoon coriander seeds 1 tablespoon mustard seeds 1 tablespoon peppercorns 1 tablespoon red chili flakes 2 bay leaves Pinch of kosher salt COMBINE all the ingredients in a large saucepan. Add 2 1 2 cups water and bring to a boil. Remove from the heat and allow to cool slightly. For the Brine 12 baby carrots 12 baby beans 12 pearl onions, peeled 12 okra pods 2 pounds boiled wild American shrimp, peeled and deveined Pack all of the vegetables and shrimp into a very large glass jar, alternating layers. Pour the hot brine into the jar to cover. Cover the jar and let cool. Refrigerate overnight. Serve right from the jar when you re ready. Photograph C Maura McEvoyRecipe from My Family Table Andrews McMeel Publishing, 2011
This week, Travel Today with Peter Greenberg comes from one of America’s best museums—The National World War II Museum in New Orleans, Louisiana. Stephen Watson, Executive Vice President and COO of The National WWII Museum, talks about the museum’s innovative approach to telling the thousands of World War II stories. Award-winning Chef John Besh discusses supporting local communities in post-Katrina New Orleans. Doug MacCash, Entertainment Editor at The Times-Picayune, discusses the vast art scene and staggering number of galleries in New Orleans. He also talks about post-Katrina New Orleans and the city’s future—including Bourbon Street and his favorite local jazz clubs. Plus, the show wouldn’t be complete without Burton Benrud, President of Café du Monde, who talks about the cafe’s history and Peter’s addiction to beignets. There’s all of this and more as Travel Today with Peter Greenberg comes from the National World War II Museum in New Orleans, Louisiana.
This week, Travel Today with Peter Greenberg comes from one of America’s best museums—The National World War II Museum in New Orleans, Louisiana. Stephen Watson, Executive Vice President and COO of The National WWII Museum, talks about the museum’s innovative approach to telling the thousands of World War II stories. Award-winning Chef John Besh discusses supporting local communities in post-Katrina New Orleans. Doug MacCash, Entertainment Editor at The Times-Picayune, discusses the vast art scene and staggering number of galleries in New Orleans. He also talks about post-Katrina New Orleans and the city’s future—including Bourbon Street and his favorite local jazz clubs. Plus, the show wouldn’t be complete without Burton Benrud, President of Café du Monde, who talks about the cafe’s history and Peter’s addiction to beignets. There’s all of this and more as Travel Today with Peter Greenberg comes from the National World War II Museum in New Orleans, Louisiana.
There are certain things we all do. We all buy food. And when we do, we take for granted that supermarket shelves are going to be stocked. We all watch TV and movies though these days mostly on a small screen. And when we do other than certain types of film we take for granted that actors are going to be clothed. But food doesn t magically appear on supermarket shelves. And clothes don t magically appear on actors. Alison Parker is a professional costumer. She s one of the people who puts clothes on actors. Alison has costumed actors on stages in London, New York, and St Petersburg, in the air and underwater for Cirque du Soleil, and you ve almost certainly seen Alison s work on TV and in movies. She s worked with directors John Waters, Tim Burton, Steven Soderberg, and many more. Simone Reggie is the owner of Simone s Market on Oak Street, Uptown. Simone puts food on supermarket shelves. In the past Simone has worked in marketing for Chef John Besh, she was instrumental in starting up the short lived but popular online food market Good Eggs, and was a co founder of local butcher shop Cleaver and Co. With her own store that includes a wide range of prepared foods Simone s latest foray into food is a combination of all of her past food business past experiences. Not to mention her MBA. Alison and Simone join Peter Ricchiuti for this edition of Out to Lunch. Both Alison and Simone have fascinating careers in their respective fields,they re both at very interesting places in their business lives, and they share a couple of personal stories about how they got to where they are today. An inspirational, entertaining, and informative discussion. Photos at Commander s Palace by Alison Moon. See omnystudio.com/listener for privacy information.
Peter Greenberg travels to New Orleans, Louisiana where he interviews the Vice President & COO of the WWII Museum in New Orleans, Stephen Watson. Watson talks about being a part of the museums transition years ago from just being focused on D-Day to the all encompassing WWII Museum it is today. Then he speaks with the Music Editor at The New Orleans Advocate, Keith Spera about the New Orleans music scene going beyond jazz festivals. Finally, he's joined by celebrity chef John Besh who explains the important role food holds in New Orleans and his attempts to dispel the misconceptions of creole cuisine.
On this week s show, we look at the role food television plays in the lives of several chefs here in New Orleans. We begin with one of the youngest stars of food TV, Kaj Hecht, the recent winner of Chopped Junior. To get an understanding of how the 10 year old New Orleans local came to be a contestant on the program, we invited Kaj and his father Michael into our studio. Next, we visit with Michael Gulotta, a chef who s well known for boldly taking on new challenges. The executive chef at MoPho and Maypop, Michael is now beginning a new endeavor and this time, to a much larger audience as a contestant on Iron Chef Gauntlet. Chefs Aar n S nchez and John Besh first became friends in a highly competitive atmosphere on the set of The Next Iron Chef. Now close pals and co owners of the modern Mexican eatery, Johnny S nchez, Aaron and John reflect back on their early days on food TV. Over the past year, we ve had the great fortune of chronicling Chef Isaac Toups experiences on Top Chef. Now a year after his stint on the show, we spoke with Isaac about his celebrity transition. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
On this week s show, we re looking at the role fishing plays in the lives of some of the greatest chefs in the South. We begin with Susan Schadt, author of Reel Masters. Susan went fishing and caught portraits of eight renowned chefs who treasure the sport. Next, we send you a postcard from Susan s book launch event, where chefs and guests gathered together to enjoy incredible seafood dishes. We speak to several of the chefs at the book launch, including John Besh, John Currance, and Kelly English. Finally, we meet Peter Kaminsky, who authored the foreword to Susan s book. Peter is a writer, food critic, and film producer whose first love is fly fishing. Peter s interest in fishing has over the years become something of an accidental triumph, propelling him to the vanguard of gourmet food criticism. We ve gone fishing on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. PICKLED SHRIMP serves 10 This recipe requires high quality wild shrimp. Of course, I prefer wild Louisiana shrimp from the water I know. It s better to find the best shrimp than to worry about whether they ve been frozen or not. Unless the shrimp come straight from the net to your kitchen, sometimes the highest quality options are frozen. This is where a trusty fishmonger makes all the difference. You can mix up your vegetables with the shrimp, using whatever s fresh and local. I love to add cauliflower, carrots, daikon, beans, onions, militon, and or okra. FOR THE BR INE 2 CUPS R ICE W INE V INEGAR ZEST A ND JUICE OF 1 LEMON ZEST A ND JUICE OF 1 OR A NGE 1 2 CUP SUGAR 5 GA R LIC CLOV ES, THINLYSLICED 1 TA BLESPOON COR IA NDERSEEDS 1 TA BLESPOON MUSTA R DSEEDS 1 TA BLESPOON PEPPERCORNS 1 TA BLESPOON R ED CHILI FLA KES 2 BAY LEAVES PINCH OF KOSHER SALT COMBINE all the ingredients in a large saucepan. Add 2 1 2 cups water and bring to a boil. Remove from the heat and allow to cool slightly. FOR THE SHR IMP 1 2 BA BY CA RROTS 1 2 BA BY BEANS 1 2 PE A R L ONIONS,PEELED 1 2 OK R APODS 2 POUNDS BOILED W ILD A MER ICA NSHR IMP, PEELED A ND DEVEINED PACK A LL THE the vegetables and shrimp into a very large glass jar, alternating layers. Pour the hot brine into the jar to cover. Cover the jar and let cool. Refrigerate overnight. Serve right from the jar when you re ready. Photograph C Maura McEvoy Recipe from My Family Table Andrews McMeel Publishing, 2011 JOHN BESH REEL MASTERS On this week s show, we re looking at the role fishing plays in the lives of some of the greatest chefs in the South. We begin with Susan Schadt, author of Reel Masters. Susan went fishing and caught portraits of eight renowned chefs who treasure the sport. Next, we send you a postcard from Susan s book launch event, where chefs and guests gathered together to enjoy incredible seafood dishes. We speak to several of the chefs at the book launch, including John Besh, John Currance, and Kelly English. Finally, we meet Peter Kaminsky, who authored the foreword to Susan s book. Peter is a writer, food critic, and film producer whose first love is fly fishing. Peter s interest in fishing has over the years become something of an accidental triumph, propelling him to the vanguard of gourmet food criticism. We ve gone fishing on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.
It takes more than raw talent to become a successful chef. On this week s show, we speak with culinary masters about the importance of mentorship in and out of the kitchen. We begin with Chefs Aar n S nchez and John Besh, who discuss how their scholarship programs aim to help aspiring young cooks, and the essential role mentorship has played in their own lives. Then, we visit with Chef Alfred Singleton, who co owns the historic Cafe Sbisa in New Orleans s French Quarter. One thing that was a constant throughout his journey, beginning in his godmother s po boy shop to becoming a successful restaurateur, was powerful mentorship. And Jeremiah Tower talks about his groundbreaking tenure at Chez Panisse in the 1970s, as well as the remarkable, international path his career has taken since those days. Jeremiah s life has been immortalized by an impassioned new documentary called Jeremiah Tower The Last Magnificent, produced by culinary bad boy number one, Anthony Bourdain. We re learning from the greatest on this week s Louisiana Eats
On this week s Louisiana Eats , we join Chef John Besh in the Rouse s Culinary Innovation Center, located at the Southern Food and Beverage Museum, for a lesson in cooking up some oyster stew. We also talk about John s book, Besh Big Easy, which focuses on traditional dishes that he believes are disappearing from Louisiana dinner tables. We ll also meet several talented chefs at the Blackpot Festival and Cookoff held annually in Lafayette. This gathering of south Louisiana musicians and cooks draws in more and more attendees each year with its come one, come all hospitality. And stir your appetite for roux, rice, and gumbo with author Stanley Dry. Whether it s cooking for home or feeding a crowd of thousands, we ve got a real taste of the state on this week s Louisiana Eats Leroy s Oyster StewServes 6From Besh Big Easy 1 leek, white part, minced 3 cloves garlic, minced 1 tablespoon olive oil 1 large tomato, chopped 2 green onions, chopped Go To Pan Sauce see below Pinch dried thyme 3 dozen oysters, shucked and liquor reserved for Pan Sauce Tabasco Squeeze of lemon juice Salt and pepper Cook the leeks and garlic in the oil in a large saucepan over medium heat until softened, about three minutes. Add the tomatoes, green onions, oyster pan sauce and thyme, increase the heat to high and bring to a boil. Lower the heat to a simmer, add the oysters and cook just until they become firm and their edges begin to curl. Season with Tabasco, lemon juice, salt and pepper and stir to combine the flavors. Go To Oyster Pan SauceMakes about 3 cups The rich flavor of this stew comes from a simple oyster pan sauce. I make it by heating some olive oil in a skillet with a diced large onion, a minced fennel bulb, 4 minced garlic cloves, a heaping teaspoon each crushed red pepper flakes, thyme, and tarragon and 2 bay leaves. Once the vegetables have softened, I add 1 1 2 cups heavy cream, 1 1 2 cups dry vermouth and 3 cups oyster liquor or water. Increase the heat to high and reduce the sauce by half, about 15 minutes. Boo s Dirty Rice Jambalaya 2 lbs. Ground beef 1 lb. Hot smoked sausage 3 onions 5 stalks celery 1 bell pepper 2 Bay leaves 10 cloves garlic chopped Parsley Green onion tops Salt Cayenne Worcestershire sauce 5 to 6 cups of cooked white rice First you make a roux.Add onions.Add rest of veggies.Simmer for 1 2 hour.Brown ground meat and cut up sausage in oven or in skillet.Add ground meat and cut up hot smoked sausage.Add at least one package of beef broth or stock may need to add some water as it cooks .Simmer for one hour stirring often to avoid sticking.In another pot, mix well with white rice to desired "wetness."
Guests: Kim Dickens, Erika Nakamura, Curtis Di Fede Nothing better than blood, sharp objects and zombies on Halloween, and we’ve got lots of all of that — and Kim Dickens, star of 'Fear the Walking Dead' and HBO’s ‘Treme'. Starting off with a cocktail — "The Bloody Vampire Killer" — Kim and The Jeffs dig into her experiences playing Chef Janette Desautel and starring alongside the likes of Superstar Chefs Tom Colicchio, David Chang, Eric Ripert, Wylie Dufresne, John Besh and Susan Spicer as well as her current role as Bad-Ass Mom, Madison Clark and feeding/killing for your family during the zombie apocalypse. Strauss surprises Phelps and Dickens with a little in-studio, fresh-made Beef-Heart Tartare and the three wrestle with the perennial question: “If you had to eat one person, who would it be?" Along the way, Strauss visits one of America’s “Top Woman Butchers”, Erika Nakamura at her hot-new butcher-shop/eatery, White-Gold Butchers, in New York to talk “How to Cut Up a Carcass”… and later sits down with Napa’s rising-star chef, Curtis Di Fede, of Miminashi. The show finishes with a musical ’treat’ courtesy of YouTube star Andy Rehfeldt. Day Drinking: "The Bloody Vampire Killer" with guest bartender "Manimal"
The Louisiana restaurant scene has never been hotter. On this week s show, we re touring some special eateries that should be on your radar. We begin with best buds Aaron S nchez and John Besh, who reveal the genesis of their collaboration Johnny S nchez, a restaurant that combines their names and individual culinary sensibilities. Next, we have a conversation with Chef Alon Shaya, the 2016 winner of the James Beard Award for best new restaurant. We learn how his culinary talent and strong rooted sense of Israeli cuisine led him to open Shaya, which features a menu that transforms the many flavors of the Hebrew diaspora that now converge in present day Israel. Then, we join roving reporter Chris Jay on a trip to Marilynn s Place, a popular casual dining restaurant in Shreveport, where you never know when a party will spontaneously break out. Finally, we take a tour of the Bywater neighborhood in New Orleans, a hot new restaurant destination where ambitious young entrepreneurs are making a huge mark on the culinary landscape. Whether it s a gourmet meal or a slice to go, we ve got you covered on this week s Louisiana Eats
The holiday season can be a minefield when it comes to good behavior. Lizzie and Dan will talk with friends and special guests about etiquette throughout the season, including John Besh, Judith Hill, and Andrew Walsh.
In this episode we discuss: the power of surrounding yourself with people who are passionate; why you should chase your passion and not a paycheck; partnering with people for who they are, not how much money they have; hiring and retaining employees; and how to stay inspired. Chef Alon Shaya is a Philadelphia native and Culinary Institute of America Grad. In 2001 he was recruited by Octavio Mantilla to join the Besh Restaurant Group, where he worked closely along side, Chef John Besh. Before long, Shaya became a partner in the Besh Restaurant group and opened Domenica, a family-oriented, authentic Italian Restaurant and shortly after opened Pizza Domenica, a casual Spin-off of Domenica Restaurant. Very recently Chef Shaya opened his 3rd restaurant Shaya which pays homage to his Israeli upbringing.In 2012, 2013, and 2014 Chef Shaya was a finalist for James Beard “Best Chef—South” and this year he won the title. Chef Also has a hand full of accolades form publications like Food & Wine, BonAppetit, Food52 and more.
On this week s Louisiana Eats , we join Chef John Besh in the Rouse's Culinary Innovation Center, located at the Southern Food and Beverage Museum, for a lesson in cooking up some oyster stew. We also talk about John s newly released book, Besh Big Easy, which focuses on traditional dishes that he believes are disappearing from Louisiana dinner tables. We ll also meet several talented chefs at the Blackpot Festival and Cookoff held annually in Lafayette s Acadian Village. This gathering of south Louisiana musicians and cooks draws in more and more attendees each year with its come one, come all hospitality, and is happening again this October 30 31. We ll hear how community outweighed all the competition at last year s cook off. And stir your appetite for roux, rice, and gumbo with author Stanley Dry. Whether it s cooking for home or feeding a crowd of thousands, we ve got a real taste of the state on this week s Louisiana Eats Leroy s Oyster StewServes 6From Besh Big Easy 1 leek, white part, minced 3 cloves garlic, minced 1 tablespoon olive oil 1 large tomato, chopped 2 green onions, chopped Go To Pan Sauce see below Pinch dried thyme 3 dozen oysters, shucked and liquor reserved for Pan Sauce Tabasco Squeeze of lemon juice Salt and pepper Cook the leeks and garlic in the oil in a large saucepan over medium heat until softened, about three minutes. Add the tomatoes, green onions, oyster pan sauce and thyme, increase the heat to high and bring to a boil. Lower the heat to a simmer, add the oysters and cook just until they become firm and their edges begin to curl. Season with Tabasco, lemon juice, salt and pepper and stir to combine the flavors. Go To Oyster Pan SauceMakes about 3 cups The rich flavor of this stew comes from a simple oyster pan sauce. I make it by heating some olive oil in a skillet with a diced large onion, a minced fennel bulb, 4 minced garlic cloves, a heaping teaspoon each crushed red pepper flakes, thyme, and tarragon and 2 bay leaves. Once the vegetables have softened, I add 1
In this episode we'll discuss: The power of sharing you success with your team; marketing your restaurant one campaign at a time; creating brands around unique talents on your team; the significance of having a small scale mentality; and how effective the google platform can being on organizing and systemizing your restaurant. Octavio Mantilla was born in Nicaragua and moved to New Orleans as a child. At sixteen, he got his first job in a restaurant and has worked his way through all the managerial levels. He earned a bachelor's degree from Tulane University and an MBA from the University of New Orleans. He helped open Harrah's Casino & Hotel in New Orleans; then to St. Louis as Harrah's Director of Food Operations. He also opened numerous fine dining restaurants for Harrah's nationwide. Octavio returned to New Orleans to be reunited with his old friend Chef John Besh at The Besh Steakhouse at Harrah's. Octavio joined John as a partner in The Besh Restaurant Group, combining his vast experience in restaurant operations with a passion for customer service. Since becoming John's partner, the Besh Restaurant Group has expanded to include Lüke San Antonio, Borgne, and Pizza Domenica with Johnny Sanchez Baltimore and Johnny Sanchez New Orleans.
Chef Alon Shaya was born in Israel, raised in Philadelphia and now lives in New Orleans where he is executive chef and co-owner with Chef John Besh and Octavio Mantilla of Shaya Restaurant (Modern Israeli cuisine). Domenica (classic Italian) and Pizza Domenica. Frank Pellegrino Jr. inherited his father, Frank's, gift for serving classic southern Italian food with generous portions of hospitality at Rao's Las Vegas and Rao's Hollywood, offshoots of the legendary Rao's in East Harlem (est 1896).This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).
Welcome to The Catholic Foodie Show on You-supported Real Life Radio. I'm your host Jeff Young, The Catholic Foodie and today I want to talk with you about one of my favorite cookbooks… My Family Table by Chef John Besh.
John Besh is the chef/restaurateur behind some of New Orleans’ most popular restaurants, including August, Domenica, Shaya, Luke, and Borgne. In 2011, the chef established The John Besh Foundation, a non-profit that provides grants, loans, and scholarships to New Orleans residents. Learn more about your ad choices. Visit megaphone.fm/adchoices
The root of the word “restaurant” is in fact the French verb restaurer , to restore. And New Orleans restaurateurs , the proprietors, were seen as key figures in restoring the life and spirit of the city. But in those first months after the flood, nobody was sure how or even if the city's most famous restaurants were going to reopen. We hear tape from an October 2005 meeting of New Orleans chefs — including John Besh , Susan Spicer and Leah Chase — about how to get the city's restaurant industry back on track. And we talk to present-day John Besh about how Katrina changed the way he does business. A consultant from Martin Wine Cellar talks about what it's like to deal with thousands of cases of ruined wine after a natural disaster. And we hop on the streetcar for a late night ride with New Orleans' service industry workers. Click here to subscribe in iTunes. WWNO's Listening Post project sent out a text asking New Orleanians about their experiences with food right after Katrina. Here
Tune in to this week's special edition of The Main Course as host Alexes McLaughlin takes listeners down the (RED) carpet at the EAT (RED) DRINK (RED) SAVE LIVES event taking place May 31, 2015. Talking to notable chefs such as John Besh, Elizabeth Faulkner, and David Burke, this certainly was a great night for food! This program was brought to you by Whole Foods Market.
Chef John Besh joins us around the table to talk about food service, Chef Alon Shaya, and the James Beard Awards for 2015. Full show notes can be found at CatholicFoodie.com.
I almost didn't publish this podcast episode. But I decided to do it anyway. Why? Listen to find out. Plus, the future of the podcast, reality radio, and King Cake....
An enlightening interview with San Antonio's Chef Steve McHugh of Cured, one of the city's most important restaurants, located in the Pearl Complex. Chef Steve opens up about his culinary background working for the great New Orleans chef John Besh, moving to San Antonio, and surviving cancer to open the amazing eatery Cured. A wonderful, personal interview, recorded live at the restaurant. This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).
This week, Travel Today with Peter Greenberg from Cairo, Egypt. We’ve been broadcasting at least once every year from Egypt since 1998. Tourism numbers are down drastically in Egypt, but, as a veteran traveler to the region, Peter argues that this is perhaps the best time to go! You’ll find hardly anyone at the pyramids, and while more than 300 boats usually travel down the Nile in Luxor, this year only about six are operating. Joining Peter will be John Boulding, CEO of Insight Vacations to discuss why his boat, the Tosca, is running—as business is slowly starting to improve. A few ambassadors also stop by to give their situation report on Cairo and the rest of the country. Then, we go on a quick detour to visit celebrity Chef John Besh to talk about another city that knows all too well about recovery: New Orleans (especially as we near the tenth anniversary of Katrina). All of this and more during this week’s episode of Travel Today with Peter Greenberg from Cairo, Egypt.
This week, Travel Today with Peter Greenberg from Cairo, Egypt. We’ve been broadcasting at least once every year from Egypt since 1998. Tourism numbers are down drastically in Egypt, but, as a veteran traveler to the region, Peter argues that this is perhaps the best time to go! You’ll find hardly anyone at the pyramids, and while more than 300 boats usually travel down the Nile in Luxor, this year only about six are operating. Joining Peter will be John Boulding, CEO of Insight Vacations to discuss why his boat, the Tosca, is running—as business is slowly starting to improve. A few ambassadors also stop by to give their situation report on Cairo and the rest of the country. Then, we go on a quick detour to visit celebrity Chef John Besh to talk about another city that knows all too well about recovery: New Orleans (especially as we near the tenth anniversary of Katrina). All of this and more during this week’s episode of Travel Today with Peter Greenberg from Cairo, Egypt.
The interior of Aaron Sanchez and John Besh's new restaurant is split into two designs one that looks like the iconic architecture of New Orleans, and the other is an homage to Sanchez's vibrant tattooed body. Even though both of these chefs have found success independently, their new collaboration at Johnny Sanchez is having each chef second guess what they took for granted. We'll also be joined by author Paul Greenberg, who spent three years writing his latest book, American Catch. He originally wanted to write a book about the consequences of the BP oil spill, but found that too many authors where covering that topic and decided to focus on another story imported Asian seafood. He'll help us identify imposters and explain how our wetlands are crucial to Gulf shrimp s survival. Then stick around to link up with the Gulf Seafood Trace program and learn how to cook shrimp without lighting a grill, setting your oven, or boiling water. Shrimp Ceviche Yields about 2 cups 1.5 pounds of shrimp cleaned, deveined and cut into dime sized pieces 1 2 bunch cilantro leaves, chopped 2 tablespoons French shallot, finely chopped 2 tablespoons of red onion, finely chopped 1 medium size tomato, seeded and diced 1 jalapeno, seeded and diced The juice of 4 limes Tortilla chips Combine all ingredients and marinate in the refrigerator for at least an hour before serving with tortilla chips. Consume within 48 hours.
The Feast of St. Joseph, St. Joseph Altars in New Orleans, Is St. Joseph Italian, and the Italian Feast Day BeshBox by Chef John Besh...
John Besh is a chef with a passion for preserving the rich cuisine of New Orleans. He was profoundly active in providing meals for thousands of people devastated by Hurricane Katrina, and in 2011 he established the John Besh Foundation, which provides scholarships, grants, and loans to those in the New Orleans area with the drive to ignite change in their communities. Today, John owns nine restaurants which celebrate the cuisine of southern Louisiana. This program has been sponsored by The International Culinary Center. “Now you start to see chefs carry the banner of culture…I now have a responsibility to preserve the good stuff.” [19:30] John Besh on Evolutionaries
Pee Dee Food Show - Regional and Local Food Culture in South Carolina
Subscribe Free WELCOME BACK and THANK YOU for the download. This is the companion podcast to PeeDeeFoodie.com. It’s the first and only internet radio show dedicated to the food, foodies, and food culture of the Pee Dee region of South Carolina. Join us each week for interviews, features, reviews, and round-table discussions. Subscribe today. Hosts: KEVIN & MELISSA BARRON Publishers, PeeDeeFoodie.com Guest: JEFF YOUNG Founder, CatholicFoodie.com Location: MILLER COMMUNICATIONS Sponsor: LIVE 95 - NEWSTALK 95.3FM (Florence, South Carolina) In This Episode Jeff Young is known around the world as "The Catholic Foodie." Based near New Orleans, Jeff brings something special to his love for food - his faith. Join us as we talk about his background, his current activities, and his plans for the future. Along the way we'll talk about his professional relationships with chefs such as Emeril Lagasse, John Besh, and Alton Brown. Melissa and I are proud to call Jeff and his wife, Char, friends and we're thrilled to have Jeff on this week's Pee Dee Food Show. Get more information at CatholicFoodie.com. Then hop over to Facebook for the Facebook Page. Comments or Questions? Add your comments or questions below. You can also email questions to Podcast @ PeeDeeFoodie.com or post them on Facebook and Twitter.
Chef John Besh Releases New Cookbook: Cooking from the Heart Just before Christmas I wrote an article about the new Besh Box initiative that Chef John Besh launched in November. The Besh Box is essentially a subscription-based, hand-picked gourmet cooking kit. You can read all about the Besh Box by clicking here: Chef John Besh's New Besh Box. But the Besh Box wasn't the only thing that John launched in November. He also released his third cookbook: Cooking from the Heart: My Favorite Lessons Learned Along the Way. John Besh is a local New Orleans boy, born and raised just east of here, in Slidell, LA. He is a successful restauranteur, running 8 restaurants in New Orleans and 1 in San Antonio. He is a recipient of the James Beard Award, a philanthropist, an author, a TV personality, a good Catholic, and a husband and father. John Besh is dedicated to his faith, to his family, to New Orleans and its culture and cuisine, to real food, to seasonal ingredients and to the message of the importance of families eating together around the table as often as possible. Full show notes are available at http://catholicfoodie.com.
We’re back from the holiday with another action packed episode* (*please note, action in this case refers to giggling). First up, John Besh and his weird hair returns. What is with his hair and why does everybody on the show love it so much? John and his hair challenge everybody to cook tiny lobsters. Padma […]
Chef John Besh joins Andrew & Molly to discuss learning from mistakes in the kitchen, getting families back into the kitchen, and the amazing work he is doing with the John Besh Foundation. Plus, Andrew & Molly talk Halloween.
Chef John Besh joins us to talk about the importance of family meals, healthy food, and his passionate plea for home cooking. Monsignor Christopher Nalty joins us too.
Chef John Besh and Monsignor Christopher Nalty Join Us for Around The Table Food Show Two special guests joined us for the Friday, May 17th edition of Around The Table Food Show. Monsignor Christopher Nalty, a priest of the Archdiocese of New Orleans, is the pastor of Good Shepherd Parish, which was formed in October 2008 by merging together three parishes: St. Stephen, St. Henry and Our Lady of Good Counsel. Msgr. Nalty studied in Rome and spent about 10 years in Italy. He loves to cook, and he is really good at it. In 2009, when Fr. Leo Patalinghug was issued a "throwdown" by Bobby Flay, Msgr. Nalty worked together with Fr. Leo to prepare Fr. Leo's famous Steak Fajitas. On this edition of Around The Table Food Show, Msgr. Nalty shares with us his recipe for Pasta with Garlic & Oil (Aglio e Olio). I include my version of this recipe below. Chef John Besh is a local chef, restauranteur, cookbook author, husband, father, he has a TV cooking show... Oh, and he's Catholic. ;-) Read more about Chef John Besh and Msgr. Christopher Nalty at CatholicFoodie.com.
Today on Chef’s Story, host Dorothy Cann Hamilton is joined by New Orleans restauranteur, television personality, community activist and cookbook author John Besh. He discusses the historical significance of Louisiana foods and the collaboration of Creole and French cultures to create the indigenous New Orleans cuisine. Besh talks about his first culinary memories of family meals with rabbit and squirrel and his intrigue in the restaurant industry from an early age. He tells how his time in the military helped to shape his view of the culinary world and inspire him to lead a team in a positive and effective way. Besh looks back at the devastation of Hurricane Katrina and how the community came together over red beans and rice and the efforts to help those in need by employing hurricane affected residents and feeding those without food. Tune in as this James Beard Award winning chef and author talks about his journey to culinary stardom, his passion for local sourcing, and the importance of preserving the culinary history of New Orleans. This program was sponsored by Route 11 Potato Chips. “Creole is really a beautiful mixture, a cultural gumbo so to speak, of French, Spanish, African, German and Italian cuisines all thrown into this pot.” [6:44] “I was bitten by the restaurant bug early – I enjoyed bussing tables and coming to the kitchen early and preparing. It was pleasureable – I really enjoyed the interaction with people and the idea of food bringing people together and making everybody happy.” [18:33] “What the Marines gave me was an understanding of a mission. If the mission in this case is, as a cook, to set your station and be ready to serve your guest flawlessly, understanding that mission allows you to prioritize everything in your day.” [22:25] “Food is such a powerful tool – and it can be used for good! I found that out, and that’s what’s been driving me ever since.” [48:01] –chef John Besh on Chef’s Story
John Besh makes fried eggs, cream of vegetable soup and risotto.
John Besh. My Family Table cookbook. Real Food. Home cooking. Home cooks. Louisiana cuisine. New Orleans. Recipes.
Welcome, Folks, to the Catholic Foodie, Where food meets faith! I'm your host Jeff Young and I have lots of goodies for you today. The family and I had the opportunity to meet two chefs two weeks ago: Chef John Besh and Alton Brown, and I can't wait to tell you all about it! We have a question about skim milk, specifically, what makes it skim and how is it different than regular milk. And, of course, I have a recipe for you. Two actually. We'll talk about shrimp stock and shrimp bisque. Sarah Reinhard joins us today. And in her Mary in the Kitchen segment we have food and faith thanks to the rosary on her kitchen windowsill. All this, and more, right here at the Catholic Foodie…. Where food meets faith!
Salads, tips, Lebanese Convention, Carnival Cruise, Chef John Besh, Luke Restaurant, New Orleans, Green Goddess, family, celebration, joy.
Jason talks with Executive Chef John Besh of August Restaurant in New Orleans. (Running Time 26:10)
Jason talks with Executive Chef John Besh of August Restaurant in New Orleans. (Running Time 26:10)
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