Podcast appearances and mentions of Jonathan Waxman

Michael McCarty is the owner of two restaurants, Michael's in Santa Monica, which opened in 1979, and Michael's on West 55th Street in Midtown Manhattan, which followed a decade later. McCarty is truly the father of California cuisine, at the center of a culinary movement that produced top Los Angeles chefs like Jonathan Waxman, Mark Peel, Nancy Silverton, and many others. I had so much fun having Michael back into the studio, and he was happy to go over his deep history in the American restaurant scene. He also talked about his early days cooking in Paris, and how he ended up in Santa Monica and helped establish the legendary farmers' market there. It's Michael, the early years, in this amazing episode.Also on the show we catch up with Eater Chicago editor Ashok Selvam. He recently wrote about the revival of Charlie Trotter's in Chicago, and how Dylan Trotter is taking a big role in the rebirth.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM MICHAEL MCCARTY:This Is TASTE 383: The Father of California Cuisine with Michael McCarty [TASTE]A Pioneer of California Cuisine Turns 35 [NYT]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this special installment of Snacky Tunes, Darin continues the conversation on how the Los Angeles culinary community is responding to the devastating L.A. fires. First, we welcome back Brad Metzger and Jacqui Leanza, who are behind one of the most incredible fundraising dinners—Chefs Love LA. The event features an all-star lineup including Ruth Reichl, Daniel Boulud, Nyesha Arrington, Billy Harris, Phil Rosenthal, Jeremy Fox, Curtis Stone, Jonathan Waxman, and more!!! The dinner at the legendary Lawry's is raising critical support for World Central Kitchen and Restaurants Care.In the second half of the show, we sit down with Zak Fishman, owner of Prime Pizza and a longtime Altadena local, to discuss the impact of the fires on the neighborhood and the restaurant community. He shares his experience navigating the aftermath and the path to rebuilding.For those looking to support LA restaurants, check out the latest Snacky Tunes Substack for donation links and action items.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

We're joined by Brad Metzger, President of hospitality recruitment firm Brad Metzger Restaurant Solutions, and Ryan O'Melveny WIlson, the CEO of legendary Los Angeles restaurant group Lawry's, to hear about Chefs Love LA, an unforgettable evening of food and wine, celebrating LA heroes and supporting the restaurant community impacted by the fires. World-famous chefs including Curtis Stone, Jonathan Waxman, Daniel Bouloud, Nyesha Harrington, Jordan Kahn and many many more are all uniting on February 27 for what promises to be a culinary Live Aid happening at Lawry's The Prime Rib in Beverly Hills, with all proceeds benefiting World Central Kitchen and Restaurants Care.  In Part 2, we're joined by a chef who many credit with putting Peruvian food on the map in Los Angeles and beyond, I'm talking about Ricardo Zarate. Ricardo opened the cevicheria known as The Hummbingbird in Echo Park in 2024, and many hailed it as a sort of comeback. But speaking with Ricardo, it's clear that The Hummingbird is a lot more than that. Helpful Links: Chefs Love LA https://www.chefslovela.com/ Brad Metzger Restraurant Solutions https://www.restaurant-solutions.com/ Lawry's https://www.lawrysonline.com/lawrys-the-prime-rib-beverly-hills/ The Hummingbird https://www.instagram.com/thehummingbird.la/?hl=en – Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠ – Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

Waxman is the chef/owner of Barbuto in Manhattan's West Village and Jams at 1 Hotel Central Park.

What do trombones, surfers, and Paris have in common? They're all part of Jonathan Waxman's inspiring success story that took him from cleaning bathrooms to an iconic career as a chef, restaurateur, and tv personality. A true pioneer of California cuisine, Chef Jonathan Waxman shares his extraordinary journey, including his unforgettable experiences like traveling on a shoestring budget to three-starred restaurants across France in his 20s which ended up changing the course of his life. Jonathan's stories take us from Paris, to the bustling kitchens of Chez Panisse, to the sunny shores of Santa Monica, and around the world. Jonathan's passion for cooking comes through as he talks about what his idea of the ultimate expression of true cuisine is. He also shares what's next for him as a chef and a restaurateur. --- Stick around for the wrap where Bruce shares his most memorable culinary experience from Kyoto that involved a tiny sushi bar with 4 stools, no options, and (thankfully) a friendly patron who could help translate between English and Japanese. --- To learn more about Jonathan Waxman, visit https://www.jonathanwaxman.com Follow Jonathan Waxman on Instagram: https://www.instagram.com/chefjwaxman/ --- This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious. Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

In today's episode, we speak with our guest Nancy Silverton, co-owner of Pizzeria Mozza, as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. She's also the creative mind behind Nancy's Fancy gelato.In today's interactive chat, Nancy shares how she built an illustrious career based on prep, timing, and luck. This includes working for some of the most influential chefs in the nation, including Jonathan Waxman at Michael's Restaurant and Wolfgang Puck at Spago, as well as opening the legendary La Brea Bakery and Campanile Restaurant. Listen as Nancy Silverton talks about experiencing food on a deeply emotional level, the cookie that changed her life, and finding an obsession in the kitchen. 

On this episode, hosts Amanda Freitag and Daniel Holzman welcome Chef Jonathan Waxman to On the Line. Chef Waxman is one of the pioneers of California cuisine and he shares epic stories of cooking with the legendary Alice Waters, opening restaurants in California and New York, and celebrating 20 years of his acclaimed NYC restaurant, Barbuto. You won't want to skip this one!

Michael McCarty is the owner of two restaurants, Michael's in Santa Monica, which opened in 1979, and Michael's on West 55th Street in Midtown Manhattan, which followed a decade later. McCarty is truly the father of California cuisine, at the center of a culinary movement that produced top Los Angeles chefs like Jonathan Waxman, Mark Peel, Nancy Silverton, and many others. I had so much to ask Michael, and he was happy to go over his deep history in the American restaurant scene. We hear about how he moves between the coasts with ease and how he thinks about the legacy of Michael's after more than 40 years in the game. Michael McCarty is a living legendy, and we hope you enjoy this conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM MICHAEL MCCARTY:Did This Man Invent the Modern Restaurant? [Los Angeles Times] Awkward Run-Ins, Big Deals Revealed by 27 VIPs in Dishy Oral History [HW]Still Busy After All These Years [Forbes]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The 2023 Master Chef series was such a success that we decided to keep it going for another season! Prepare your palate for adventure, because Travel That Matters is about to take off (again) with the top tastemakers on a culinary journey around the globe, including Nancy Silverton, Wolfgang Puck, Charlie Palmer, Danny Meyer, Jonathan Waxman, and many more incredible chefs and restaurateurs.  In anticipation, listen (or relisten) to season 3 of Travel That Matters, the first iteration of the Master Chef series, and hear from Marcus Samuelsson, Amanda Freitag, Daniel Boulud, Gregory Gourdet, Curtis Stone, among others, who share their favorite destinations, inspiring travel stories, and insider tips.See omnystudio.com/listener for privacy information.

Travis McShane of Ostia makes his What's Eric Eating podcast debut this week. Travis speaks Eric about his journey that took him from Kingwood all the way to working in New York for Jonathan Waxman. Plus Travis talks about the decision to come back to Houston, why go with an Italian concept when he came back, how Ostia has evolved over the past 3 years, being part of Houston Restaurant Weeks for the first time, why he probably won't do another location of Ostia, and much more! Follow Eric on Instagram @ericsandler, and on Twitter X @esandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Bobby Heugel Swoops in to Rescue Suddenly Shuttered Montrose Dive Bar 6 Cool New Asian Restaurants Wow Diners at West Houston's Hottest Shopping Destination Eclectic Museum District Wine Bar and Restaurant Set to Shutter and Relocate to New Home Houston's 10 Crunchiest, Gooiest, and Creamiest Potato Dishes Transcend Simple Sides Game-Changing Market and Restaurant Opens in Historic Eldorado Ballroom Serving Farm-to-Table Fare and Goods Promising Heights-Area Brewery Announces Last Call After 10-Month Run

Let's just get it out of the way, this is our longest episode. It's right around 90 minutes, so strap in. I cut some solid Subway talk to get a few minutes shorter, I probably should've cut more but... who's got the time. This week we're joined by our friend and previous guest, Melanie's, husband - Sean Paul Ellis (@seanpaulellis). Sean forces us to read some ad copy to help us get our numbers up and force him to talk about Top Chef Season 7, Episode 3 - "Capitol Grill". Top Chef talk starts at 44:15 Try Nom Nom today, go to https://trynom.com/podchef and get 50% off your first order plus free shipping. ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray.  Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/

Hosted by Kerry DiamondProduced by Catherine Baker and Jenna SadhuEdited by Jenna SadhuMusic by Tralala, “All Fired Up”Once upon a time, Annie Shi was a newbie in the world of restaurants. She and partners Clare de Boer and Jess Shadbolt opened King in downtown New York with limited experience and resources, but an abundance of optimism and naivete. Thanks to their hard work and a little help from industry heavy hitters like Jonathan Waxman and Vicki Freeman, King became one of the most celebrated spots in the city. Late last year, Annie, Clare, and Jess opened their second restaurant, Jupiter, in Rockefeller Center, and are busy bringing their brand of hospitality and cuisine to a new neighborhood and clientele. Annie chats with host Kerry Diamond about growing up the child of Chinese immigrants, moving from finance to food, and becoming a first-time mom in an industry that's not compatible with family schedules. They also talk about the upcoming King cookbook and a potential future solo project that would tap into Annie's heritage. Want the issue of Cherry Bombe Magazine with Annie, Clare, and Jess on the cover? Find your nearest stockist. Snag your ticket for our Dallas Butter Up, Buttercup event here and The Future Of Food Is You tour in Atlanta here!Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Annie: Instagram, King restaurant, Jupiter restaurant

Meg and Jessica meet up with Beckett Rosset and hear about growing up fast and loose in the West Village.Please check out our website, follow us on Instagram, on Facebook, and...WRITE US A REVIEW HEREWe'd LOVE to hear from you! Let us know if you have any ideas for stories HEREThank you for listening!Love,Meg and Jessica

Yeah, it's late, but let's be honest with each other here, ok? You & I both know that this is going to be terrible regardless of what I do it. This week I'm talking about work and the state of the office post Covid while also acknowledging the occasionally humorous things that happen there, I get into Jaylen Brown and how the sports media in Boston is all up in a lather, Buffalo Wild Wings, Jonathan Waxman & chefs. Then I've got a couple of unfunny voicemails before getting into this week's Three Gripes: People under 35 are dumb, National Grid and TV dads. Of course, it's just as bad as the rest of them! Check it out! #worldsworstpodcast --- Send in a voice message: https://podcasters.spotify.com/pod/show/complaintsandobservations/message

Chef Marcus Samuelsson's podcast gives listeners insider access to the world of fine dining. Host Jo Reed and AudioFile's Alan Minskoff discuss the episodes dedicated to eight iconic eateries. Samuelsson and co-host chef Jonathan Waxman regale listeners with tales of famous restaurants including The French Laundry, Spago, and Dooky Chase, as well as Gabrielle Hamilton's Prune, which shuttered during the start of the COVID pandemic. All the backstories and fortunes of the various establishments make this a compelling listening experience. Read the full review of the audiobook on AudioFile's website. Published by Audible, Inc. Find more audiobook recommendations at audiofilemagazine.com Behind the Mic is supported by Brilliance Publishing who recently released The Survivalists, a sharp, funny novel by Kashana Cauley. An ambitious Black lawyer has dreams of making partner, until she falls for a coffee entrepreneur and moves into his Brooklyn brownstone with his doomsday-prepping roommates. Packed with tension, curiosity and optimized soy protein bars, The Survivalists is a darkly funny novel by Kashana Cauley, a former writer for The Daily Show and Pod Save America. Learn more about your ad choices. Visit megaphone.fm/adchoices

Will Knox is "Mr. Restaurant." He's back, and boy does he deliver! In this episode, Will interviews the legendary Chef, Michael McCarty, owner of the ICONIC Santa Monica Restaurant "Michael's." Chef Michael CREATED the Californian Cuisine menu trend that so many have tried to emulate. Michael's kitchen has been ground zero training for the best-known chefs in the world. His restaurant in New York City, also called Michael's, is comparatively youthful at a mere 30 years old. Michael's served as the springboard for an uncanny number of celebrity L.A. chefs: Jonathan Waxman, Mark Peel, Nancy Silverton, Roy Yamaguchi, Sang Yoon, Ken Frank, and Brooke Williamson all got their start here. You don't want to miss this episode by Will Knox, Mr. Restaurant! Michael's Website Santa Monica - http://www.michaelssantamonica.com Michadl's Website New York - https://www.michaelsnewyork.com On Social - Follow Michael's! Michael's on Instagram - @michaelssantamonica Michael's on Facebook -https://www.facebook.com/michaelssantamonica/ On Twitter -https://twitter.com/msantamonica

Lung cancer is by far the leading cause of cancer death, making up almost 25% of all cancer deaths. Early diagnosis is key in trying to prevent or possibly cure it. Dr. Jonathan Waxman, a board-certified general and thoracic surgeon discusses lung cancer, lung cancer screening, and the benefits of low-dose CT scans.

Chef Aaron Sanchez joins the foodcast to chat with Brad about his career, the role Jonathan Waxman continues to play in his life, and how he pays it forward through his scholarship fund. In part two of our conversation with Chef Waxman, he reflects on that relationship, while also sharing what appealed to him about Nashville & Atlanta before opening restaurants in each. Daphne Oz talks to Cristine about working with and mentoring young cooks on MasterChef Junior.

Jonathan Waxman is one of the most highly regarded chefs in the US and a pioneer of California cuisine. He is most known as the chef/owner of Barbuto in Manhattan's West Village. We discuss his time as a Ferrari salesman, how he finds his zone in the kitchen, his dream restaurant, how he was instrumental in helping Thomas Keller find the original French Laundry and more. Throughout his career, he has done a tremendous amount of work for http://www.citymeals.org (Citymeals on Wheels) and many other nonprofit organizations. Enjoy this episode as we go Beyond the Plate… with http://www.jonathanwaxman.com (Chef Jonathan Waxman). This episode is brought to you by https://potatorolls.com/ (Martin's Famous Potato Rolls). This episode is brought to you by https://www.onehopewine.com/ (ONEHOPE Wine).  Check out our #BtPlatePodcast Merch at http://www.beyondtheplatemerch.com (www.BeyondthePlateMerch.com)  Follow Beyond the Plate on https://www.facebook.com/beyondtheplatepodcast (Facebook) and https://twitter.com/btplatepodcast?lang=en (Twitter) Follow Kappy on https://www.instagram.com/onkappysplate/?hl=en (Instagram) and https://twitter.com/onkappysplate?lang=en (Twitter)

It's a power-packed edition of the foodcast, as iconic chef Jonathan Waxman tells us about his culinary roots and also reflects on the origins of food television in part one of our in-depth interview, while Roy Choi talks about his Tastemade show Broken Bread. The wildly-popular Alton Brown, along with his rescue dog Scabigail, joins us as well to discuss the importance of pet obesity and his Beyond The Eats live show that's currently touring the country.

Justin Smillie has worked for some of New York City's top chefs, including Jonathan Waxman. He's currently running the kitchen at Il Buco Alimentari in NoHo, where practically everything is made in-house. But the unique part of their pizza program is they par-bake the crusts, which allow for carryout orders to customize and do the finishing bakes at home.

MeatBucket MINI series - Appetizer sized episodes highlighting restaurants and discussing food scene news & events, typically around Columbus, OH.Looking for your next reading project or need a gift idea for that special foodie in your life? Listen to this episode for inspiration! "Andrew Friedman has made a career of chronicling the life and work of some of our best chefs.His most recent book, Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession (2018) tells the story of the evolution of the American chef in the 1970s and 1980s. To write it, Friedman interviewed more than 200 industry figures including legends such as Wolfgang Puck, Jeremiah Tower, Alice Waters, Jonathan Waxman, and Ruth Reichl.Chefs, Drugs, and Rock & Roll earned rave reviews from The Wall Street Journal, Salon, The Village Voice, and Kitchen Arts & Letters, among many others, and has been optioned for development as a docu-series." (https://andrewtalkstochefs.com/about/) Pete Griffin makes fun of podcast commercials LOLOL - Click HereMusic by Clayton Moore - click here to see the album he produced with Caty Petersilge, Alackaday

In this episode, Bobby & Sophie talk Cookbooks. To begin, Bobby makes the kale salad from his mentor Jonathan Waxman's newly released "The Barbuto Cookbook". Sophie and Bobby continue by discussing what makes for a good cookbook, and remember some of their all time favorites. For the kale salad recipe recipe from this episode, find "The Barbuto Cookbook" here: https://www.abramsbooks.com/product/barbuto-cookbook_9781419747632/ For more updates on "Always Hungry", follow the hosts on Instagram: Bobby Flay's Instagram page: https://www.instagram.com/bobbyflay Sophie Flay's Instagram page: https://www.instagram.com/abc7sophie Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Why does it matter who tells the story or who is behind the camera? Food & Wine Editor-in-Chief Hunter Lewis discusses the evolution of how the magazine thinks about representation and social justice as a result of the pandemic and racial reckoning. “As we think about our role in food media, we are thinking much more intentionally not just about who we’re telling stories about, but who gets to tell the story. Who are we commissioning to tell that story? Who are we commissioning to shoot that photograph?,” he says. “[Our readers] are coming in for recipes and they want to be surprised and delighted, but there’s always a deeper story around food to tell.” He also shares his insights on the future of the hospitality and restaurant industries. “So many things that are continuing to shake out… You’ve got leaders in the industry who have been changing the way that they do business, changing their models, thinking about equity, and thinking about a more livable wage.”

On today's episode of All in the Industry®, Shari Bayer goes on location at Il Buco Alimentari e Vineria in Noho, NYC, to chat with its Executive Chef Justin Smillie. After attending the Culinary Institute of America, Justin secured a position at Jean-Georges Vongerichten's Mercer Kitchen, followed by posts at Danny Meyer's Gramercy Tavern and Jonathan Waxman's Washington Park, where he fell in love with the bold flavors and rustic techniques. After working with Daniel Silverman on the opening of The Standard in New York, as well as other Andre Balaz properties, he was introduced to Il Buco’s owner Donna Lennard, who tapped him as Executive Chef of Italian trattoria Il Buco Alimentari e Vineria, where he earned three stars from The New York Times. In 2014, Justin collaborated with Stephen Starr on Upland in NYC, and later a Miami outpost, before returning to il Buco in 2020. He and Donna have recently launched Smillie Pizza in an ode to Justin's Cali-talian background and style of cooking. His first book, “Slow Fires: Mastering New Ways to Braise, Roast, and Grill," was released by Clarkson Potter in 2015. Today's show also features Shari's PR tip to find your style; Speed Round; Industry News discussion on Batlthazar's reopening in NYC; plus, Shari's Solo Dining experience at Xilonen in Greenpoint, Brooklyn, NYC.  REMINDER: We have new All in the Industry® merch available, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from our hat sales (less shipping/handling) will be donated to the Independent Restaurant Coalition (IRC) to help with their continued efforts to #saverestaurants. Go to allintheindustry.com/merch to get your AITI swag today!Image courtesy of Justin Smillie.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

The food scene in the US was changing rapidly in the '80's and LA was the hub.  Being a Chef was not a claim to fame in those days but restaurants like Michaels in Santa Monica was changing all that. Michaels was like a Chef breeding ground churning greats like the namesake, Michael McCarty, Ken Frank, Jonathan Waxman, Nancy Silverton and more. You will be amused and intrigued with Michaels recollection back in the day.

The cuisine boom of the '80s in America is in part due to a movement towards fresher simpler food that took hold in Los Angeles and young chefs and restaurant owners. Jonathan Waxman was at the forefront of this change. Trained in France and part of the original crew at Michael McCarty's Michaels, Jonathan has won numerous awards and opened numerous restaurants. Considered a Top Chef in any circle, meet Jonathan Waxman.

MJ’s guest this week is fellow New Jersey native, Madeline Maldonado. Madeline was the manager and sommelier for James Beard Award winning Chef, Jonathan Waxman’s Restaurant, Jams. From there, Eataly called and she served as Beverage Director for a 400+ bottle wine list. She is currently bringing her journey through beverage, wine, and hospitality as Beverage Director to the fine Italian restaurant da Toscano in New York’s West Village. MJ and Madeleine discuss the secrets to being a phenomenal somm, some of their favorite Spanish wines and what it’s like to be the first or only Black wine professional in the room. A huge thank you to Madeline Maldonado! Follow her on IG @somm3m__________________________________________________________________________This episode’s in studio wines:Domaine Olga Raffault2014 Les PicassesCHINONAnne & Jean-Francois Ganevat Vin de Table Blanc “L”Ailleurs” 2016__________________________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don’t forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Wine Spies! Get a discount for being a listener of the show by going to: www.winespies.com/blackwineguyLove this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_From our supporter: The Conaway Fund (a component fund of The Prosperity Foundation) supports cultural and heritage events, scholarships, mentoring programs and more. Go to https://www.theconawayfund.org/ and see how you can donate and make a difference in underserved communities. See acast.com/privacy for privacy and opt-out information.

Hello and welcome to the another episode of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'The Barbuto Cookbook' by Jonathan Waxman . We, along with others, have some issues with this book. Sometimes, good Chefs write bad cookbooks. Buckle up, everyone! This is going to be a tough one! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tastypages/support

The great Jonathan Waxman stops by to talk about his lifetime of breaking bread and The Barbuto Cookbook, that puts his California-Italian style from his West Village restaurant right into your hands. It's time to eat!

We really bunked this monk.

We really bunked this monk.

If you want to come back from the dead you need to punch your way out of the coffin.

An oven is just a ruin-box.

In this episode, Michael have Robert Hall as a guest, he has decades of experience as a restaurant operator in Washington DC. In 2014 was nominated as Manager of the Year by the Restaurant Association of Metropolitan Washington. Robert has worked a number of renowned chefs and restaurateurs such as Todd English, Jonathan Waxman, Jose Andres and many more. We talked about the current pandemic and impact on restaurants now and long term as well as how to re-boot your business and get back into actions. The power of a meal and being a local restaurant operator in the new now and restaurants key role in our communities.

The Last CourseBy Claudia Flemingwith Melissa Clark Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Claudia Fleming: Hi. I'm Claudia Fleming and I'm here to speak about the rerelease and my cookbook, The Last Course.Suzy Chase: For more Cookery by the Book you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now, on with the show.Suzy Chase: Personally, the thing I love about The Last Course is it speaks to everyone, perfect for home cooks like me. You are acclaimed for having set an industry-wide standard at New York City's Gramercy Tavern with your James Beard Award-winning desserts. Gramercy Tavern is my all-time favorite restaurant here in the city. Danny Meyer said it so accurately in the cookbook, he wrote Gramercy Tavern strives to combine luxury with warm, down-to-earth hospitality. The New York Times called The Last Course a cult out-of-print cookbook. I'm not alone when I say I'm thrilled you've rereleased it. It's rare for a cookbook to be rereleased, so I'm curious to know why you chose to rerelease it now.Claudia Fleming: It wasn't my choice. The publisher reached out to me and asked if I'd be interested in reissuing the cookbook, and of course I said yes. It was so many years later. Yeah, I mean, I get weekly requests for books and I didn't have books. People were always wanting to buy the book and I guess the demand got back to them and they decided to rerelease, thankfully. Good for me, yay.Suzy Chase: Yeah, good for all of us. Before we dig into the book, I'd like to do a little walk down memory lane.Claudia Fleming: Okay.Suzy Chase: 1984, on 79th Street, you're working at Jonathan Waxman's ode to California cuisine, Jams. Then, Danny Meyer brought you to Union Square Cafe. Then Drew Nieporent hired you as the pastry assistant at Tribeca Grill in 1990. 1994 Tom Colicchio brought you on board Gramercy Tavern. Those are four visionaries in the restaurant business. I mean, what a star-studded list. Can you think of one takeaway that you learned from each of them? Jonathan, Danny, Tom, and Drew?Claudia Fleming: Oh, sure. Well, Jonathan did bring a revolutionary style of cooking and cuisine to New York and it was my first exposure to luxury dining. Every single thing you touched in that restaurant was the very best, the Ginori china, the Hockney paintings, the Italian tiles. Then of course, all the ingredients that he used. I remember there being towers of FedEx boxes that came from California with all those baby vegetables, the likes of which I'd never seen before. It was so incredibly exciting. So I think from Jonathan, it was just his approach to cooking. It was very California, it was very light and laid back. In those days we were still immersed in the French style of dining and cooking and eating, and this was just a whole new world. It was incredibly exciting and I just felt so honored to be in it and part of it.Claudia Fleming: Danny, of course as we know, is just Mr. Hospitality. Danny, I think, brought respect to those of us who worked in the industry that before that time it wasn't a job for educated, ambitious people. It was, and I think still is, a little bit of a place for lost toys or broken toys. The restaurant industry definitely attracts a different kind of personality. But still, Danny gave working in the restaurant industry respect, not to mention his brand of hospitality, which is just warm and inviting and ingratiating and a delight to be around. I mean, he really had a knack for seeking out people whose, I think, driving motivation is to please people.Claudia Fleming: Let's see, Drew. Drew, I have never met a person who remembers names, numbers. He was just the ultimate maitre d'. Of course, he got so much larger than that. He was just more of an entertainer I think than Danny was, but still that same kind of loving people who came to the restaurant and wanting to do anything to make them happy. If you met Drew once, he remembered you forever. I mean, I remember years after working for him, calling him and him calling me back within five minutes. There was no one he didn't get back to. He was amazing that way, or is amazing that way. Follow up, I would say is one of the things that Drew has taught me. Never let a phone call go on answered or a request unintended to.Claudia Fleming: And who was our last name?Suzy Chase: And Tom Colicchio.Claudia Fleming: Oh, Tom. Oh, my mentor. Tom taught me how to cook, taught me how to think about food, taught me about seasonality and locality, and informed the way I cook and create desserts to this day.Suzy Chase: In between Tribeca Grill and Gramercy Tavern, you jetted off to Paris to study pastry. Talk a little bit about that.Claudia Fleming: Jetted off. Wow, that sounds glamorous.Suzy Chase: Doesn't it?Claudia Fleming: It was a little less glamorous. I think I was living on like $20 a week. I would make a pot of lentil soup on Sunday and eat it all week long. Buying myself a piece of cheese was a luxury. Luxurious, it was not. I worked in bakeries, because after having worked in restaurants I wanted a more technically-driven education as opposed to the stylized creations that one learns when you work in a restaurant. I chose bakeries because they are so basic and traditional and technically oriented.Suzy Chase: Growing up, you didn't cook with your mother or grandmother, and you were a dancer. Needless to say, food wasn't at the forefront of your passions or thinking.Claudia Fleming: No.Suzy Chase: When did that pivot?Claudia Fleming: Once I started working at Jams I think, but make no mistake, I mean, my family, Italian-American family and my mother and her sisters were food obsessed. I think from the time they woke up until the time they went to bed, all they did was talk about food or what the next meal was going to be or how to enhance this or make this better. This is so great, but if we just did this, it would be that. I mean, it was never ever far from the forefront of their minds. My mother was an excellent cook, so we always had great food, never a frozen vegetable or a canned vegetable. I remember begging for iceberg lettuce because we had escarole and chicory and I just wanted plain old boring iceberg lettuce.Claudia Fleming: So food was very, very important in my family. I guess as a dancer it was kind of the forbidden fruit, which is perhaps why I was attracted to it. But I would have to say at Jams is when it really became something that I was attracted to as a creative outlet, because it was food cooked and presented in a way that I had never seen or imagined before.Suzy Chase: Do you think because your training wasn't as structured as that of many other pastry chefs, you can come up with interesting flavor combinations, like roasted pineapple with pink peppercorns, by thinking outside the box?Claudia Fleming: I think that's fair to say. I also was very influenced by the cooks in the kitchen. I kind of wanted to do what they were doing and I wanted to sprinkle and saute and not necessarily measure exactly and play with mis en place. So yes, I was open to experimenting and Tom was open to having me do that.Suzy Chase: Speaking of experimenting, one thing I used to love about your desserts at Gramercy Tavern was that it wouldn't be just a slice of cake or a piece of pie. There would be at least three components on the plate that I could tell were so carefully thought out and mind-blowingly delicious. Lucky for us, the last chapter in the cookbook is a collection of your signature composed desserts. Talk a little bit about that.Claudia Fleming: Again, to go back to watching the cooks compose a plate, it's what I wanted to do. I wanted to have a primary element, whether that be the tart or the cake, and then enhance it with something cold or something hot, something crunchy, something tart, an herb, a spice. I was just always looking to make things more complicated than they were. In retrospect, it was such an incredible luxury to be afforded that time to just immerse myself in flavor combinations that weren't necessarily part of the sweet kitchen. I was borrowing from the savory kitchen. I saw chefs and cooks borrower from the sweet side of the kitchen, so I thought, well, why can't I borrow from them or find complimentary things from the savory side that would be equally complimentary to desserts? That was just how I started to approach things.Suzy Chase: You use hard boiled egg yolks in your biscuits. I have never heard of this before. Can you talk a little bit about that?Claudia Fleming: It was something I learned from a woman that I worked with. It is a tenderizer and it's very Austrian. You can find it in a lot of linzer recipes.Suzy Chase: So interesting.Claudia Fleming: I know.Suzy Chase: What does the boiled egg yolk do? Does it make it fluffier, or?Claudia Fleming: It makes the dough more tender or softer.Suzy Chase: Tell me about the North Fork Table and Inn that you opened with your husband, Gerry Hayden, and Mike and Mary Mraz.Claudia Fleming: Yep. Well, let me start by telling you, I sold the North Fork Table and Inn. Last week we closed.Suzy Chase: Congratulations.Claudia Fleming: Thank you, yes, very happy. 15 years, it was a wonderful, challenging, bittersweet time. We went out there to realize a dream. It was very, very hard, but such an amazing experience to work so closely with farmers and fishermen and just all the local purveyors that we used, building relationships, people coming to the back door whenever they had something special that they wanted us to use or try, and being in a small community where everybody is just there to support everybody else. The food community out there developed or evolved so much over the years that we were there, and there were just so many likeminded people wanting to live a kinder, gentler life. It was lovely, albeit incredibly challenging and ultimately not sustainable.Suzy Chase: For the listeners who may not know your husband, that you met at Tribeca Grill, who was a pioneer in the farm to table movement, sadly passed away in 2015 from ALS, and I am so sorry.Claudia Fleming: Thank you.Suzy Chase: Could you talk a bit about cooking and grief? Has baking, cooking, and being in the kitchen helped your heart heal, or has it made it more excruciating?Claudia Fleming: I think it's different at different times. But I have to say, although I'm in the kitchen every day doing production, running a restaurant eclipsed that aspect of being at the restaurant. It's very hard to be creative when every day is crisis management and it was mostly about getting it done most of the time so I could move on to, I don't know, working on PR or solving problems or trying to figure out why we weren't doing more business this Saturday this year than we did last Saturday last year. I mean, it was just constantly evaluating the business and trying to figure it out and rationalize and reason why things were changing so dramatically all the time.Claudia Fleming: I think being busy, I'm not sure that it helps in the healing process, but it's certainly a great distraction. I kind of feel somewhat like I'm waiting to have some time to mourn, frankly, now that the restaurant is closed and I can look back at all the wonderful things we accomplished, but when you're struggling, it's very hard to recognize all that. So I look forward to being able to appreciate what we accomplished now that the struggle is subsided.Suzy Chase: Now that you've closed the inn, what are your plans to start a new chapter in your life?Claudia Fleming: Well, there is a new cookbook in the pipeline. I imagine I'll be consulting. I'm staying on with the new owners of the restaurant to do some consulting on the dessert menu. Hopefully, there'll be some travel in my future and discovery and exploration.Suzy Chase: Over the weekend. I made your recipe for individual chocolate souffle cakes on page 217. Can you describe this dish?Claudia Fleming: These are actually a Nancy Silverton adaptation from a thousand years ago. When something is this simple, the most important thing is to use the best ingredients you can get. In this instance, of course, you want to use high quality butter and farm fresh eggs, but the chocolate is really where it's at. In those days, Valrhona was where it was at. Not that it isn't anymore, but there are so many other chocolates that that one could explore with.Suzy Chase: Now, for my segment called My Favorite Cookbook, other than this cookbook, what is your all time favorite cookbook and why?Claudia Fleming: Nancy Silverton's dessert book, her first dessert book. It launched me into my passion for dessert and pastry in 1986, maybe it was. I devoured that book. I was living in Aspen that summer and the person I was staying with had a copy of the book, and I read it backwards and forwards, forwards and back. It was very classic, but with lots of twists and her interpretations. I just loved it and I love her still, after Tom is probably my greatest inspiration.Suzy Chase: Where can we find you on the web and social media?Claudia Fleming: I'm @chefclaudiafleming on Instagram and the same for Facebook.Suzy Chase: It has been so lovely chatting with you, Claudia.Suzy Chase: Thanks so much for coming on Cookery by the Book podcast.Claudia Fleming: Thank you for having me, Suzy, great to talk to you.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Host Michael Ruhlman speaks with Chef Jonathan Waxman about his restaurant Barbuto, home cooking tips, and preparing a perfect roast chicken. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Host Michael Ruhlman speaks w/ chef Jonathan Waxman about his recently shuttered Barbuto. Also, chef Waxman generously breaks down exactly how to cook his famous roast chicken. Then Michael is joined by his wife, Ann Hood as they attempt to duplicate the magic of Barbuto's roast chicken in their own home kitchen. Ann Hood's "Kitchen Yarns": https://www.amazon.com/Kitchen-Yarns-Notes-Life-Love/dp/0393249506 Michael Ruhlman's "From Scratch": https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773 Michael Ruhlman's Spoon designed for basting: https://www.jbprince.com/utensils/dalton-ruhlman-medium-offset-spoon-9-in.asp Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Artist Kim McCarty has lived her extraordinary life at the center of the California Art scene. Her compelling, fluid figures painted in a large scale, are in some of the most prestigious private collections and museums including the Hammer Museum in LA and the Museum of Modern Art in New York. She is a part of the foundation of an art Community that still shapes American Contemporary collections to this day. At 22 she married Michael McCarty whose LA and New York restaurants, “Michael’s” helped put notable chefs like Nancy Silverton, Jonathan Waxman and countless other top American chefs on the map. Kim modestly describes herself as Michael’s " side-kick” but Kim’s amazing art complements the delicious restaurant experience that her trail-blazing restauranteur husband brings to his guests everyday. Say it Forward with Kim McCarty.

The Last Course is back! The influential dessert cookbook from 2001, by pastry chef Claudia Fleming and writer Melissa Clark, has been reissued. For years, The Last Course was one of the most coveted out-of-print cookbooks around; now it’s here for a new generation to discover. Claudia, who today runs North Fork Table & Inn in Southold, N.Y., stopped by Radio Cherry Bombe to talk about her beloved book, her unexpected career trajectory from dancer to world-class pastry chef, what desserts she’s best known for, and more. Be sure to tune in!Plus, stay tuned to find out who food and brand marketer Julia Marino from Seattle, Washington, thinks is the bombe.Thank you to Le Cordon Bleu culinary schools and Emmi cheese from Switzerland for supporting our show. 

Ever walk into an eatery and wonder why you can’t get a table — even though there are plenty of open seats? There’s a method to the madness, and Marc, alongside chef Jonathan Waxman, will explain it all. With a bunch of successful launches under their belts, the two talk about the economics of operating a restaurant, the importance of layout (hint: being mindful of how both staff and patrons circulate is essential), and why passion can only get you so far if you want your new business to thrive. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

On today's episode of All in the Industry®, host Shari Bayer is joined by Hunter Lewis, the Editor-in-Chief of Food & Wine. Prior to that he was the editor-in-chief of Cooking Light, executive editor of Southern Living, food editor of Bon Appétit, and kitchen director of Saveur. He cooked under Jonathan Waxman in Sonoma County, California, and at Barbuto in New York City. A graduate of the University of North Carolina at Chapel Hill, Hunter was also a reporter at The Herald-Sun in Durham, North Carolina. You can find him in his home kitchen in Birmingham, Alabama, cooking for his family, or on Instagram and Twitter @notesfromacook. Today's show also features Shari's PR tip, and Solo Dining experience at Charleston in Baltimore, Maryland. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo courtesy of Hunter Lewis. All in the Industry is powered by Simplecast.

How has the rise of the celebrity chef impacted non-profit fundraising? Legendary chef Jonathan Waxman and super fundraiser Billy Harris sit down with host Billy Shore in New York City to talk about celebrity, creativity and how their professional and philanthropic lives came to be intertwined. Waxman was one of the first chefs to use his celebrity on behalf of No Kid Hungry and has continued to do so for 35 years. “The awareness of what you do is so important - a lot of time we ignore the plight of the less fortunate and we kind of put blinders on,” he believes. One of the most sought-after MC/auctioneers in the fundraising world, Harris has hosted more than 200 No Kid Hungry events over the past 15 years and raised more than $100M for various charities. “What I’ve learned is everyone likes to eat and drink and have a good time, and we can all do that and at the same time raise a few bucks for people that are a little less fortunate,” he says. Waxman was a professional musician before becoming a chef and describes the parallels between the two professions. “I think there’s a lot of loneliness involved with it… At the end of the day, giving back helps assuage part of my loneliness,” he explains. Harris was doing stand-up comedy before he discovered his career 30 years ago and never looked back. “I am not an auctioneer, I’m a funny guy with a microphone that knows how to work a room. I get to be me and do what I love to do and raise money for these organizations,” he concludes. Listen in as these two long-time No Kid Hungry champions talk about how giving back is central in their lives.

Miles Thompson is the Executive Chef of Michael's Restaurant in Santa Monica, a mainstay in the modern Californian cuisine movement for almost 40 years, having acted as a springboard for the likes of Nancy Silverton, Jonathan Waxman, Brooke Williamson, Sang Yoon, and more. Originally from New York state, Thompson moved to LA over a decade ago to work in the kitchens of NOBU, Animal, and Sonofagun, respectively, before venturing out on his own to start the wonderfully-received pop-up series called The Vagrancy Project, a supper club that he ran out of his tiny Hollywood apartment for about 8 months. The Vagrancy Project ultimately led to Thompson opening his first restaurant as head chef at the now closed Allumette restaurant in Echo Park, which was selected by Bon Appétit as one of the Best New Restaurants in 2013. After a brief stint away from Southern California, Thompson returned in 2016 to take the helm at Michael's, after founder Michael McCarty's son Chas convinced his father to bring on the young chef, telling him they needed to “take things to the next step” at the venerable restaurant. Two years in, Thompson continues to push forward the restaurant's legacy as an icon of Southern California's restaurant scene, coming up with many of his most innovative recipes while listening to music during his sometimes 90-minute commute from East LA to Santa Monica on the 10 freeway.

On today's episode of the podcast, Eric is joined by new co-host Megha Tejpal, contributor to Houston City Book and Food Network.com. Eric and Megha go through some of the latest news from the Houston restaurant and bar scene including celebrity chef Jonathan Waxman and friends are opening a new coffee shop in the new HEB in the Bellaire area, Adair Concepts taking over as operator for Evelyn's Park's onsite cafe, Robert Del Grande creating the menu for the Hobby Center's new restaurant, and the bitcoin exploits of restaurateur Ken Bridge. In the Restaurants of the Week portion of the podcast Chopping Block's pop up and Buff Burger are featured.  In the Guest of the Week section, brought to you by 8th Wonder Brewery, Eric is joined by Michael Sambrooks and Steve Breaker of Sambrooks Hospitality. Eric, Michael, and Steve discuss Sambrooks Hospitality's acquisition of Cherry Pie Hospitality concepts Lee's Fried Chicken & Donuts, Pi Pizza, and Star Fish. The guys breakdown what went into the decision to acquire the concepts, how the opportunity came about, the plans to expand Pi Pizza's menu, the timeline of changes at Star Fish, the minor changes at Lee's Fried Chicken & Donuts (i.e. the name), the growth of BBQ in Houston, how The Pit Room took shape, Steve's role with the company, and more!  The What’s Eric Eating Podcast Guest of the Week segment is brought to you by 8th Wonder Brewery. Visit 8thwonderbrew.com for brews, events, taproom info, and much more!

Richard and Jazmin catch up with famed Chef Jonathan Waxman during the Food and Wine Classic in Aspen where they chat about Kanye West, Richard asks Jonathan how he feels about Obi Wan comparisons, and Jonathan defends the much maligned Caesar salad.

In his book Chefs, Drugs and Rock & Roll, Andrew Friedman takes us back in time to witness the remarkable changes in the American dining scene and evolution of the American restaurant chef in the 1970s and '80s. Using oral histories told primarily in the words of the people who lived it Friedman writes about the pioneers behind Chez Panisse, Spago, River Cafe and other landmarks as well as many of the the young cooks like Jonathan Waxman, Tom Colicchio, and Mario Batali who went on to become household names. Friedman shares those stories with Linda on this informative episode. A Taste of the Past is powered by Simplecast

Chex Waxman stops by to talk about Lobster Week & how to make a delicious Lobster and what is the perfect size and the recipe for a Lobster Dip and more- Che Angelo talks food and about his exciting new Apron called AOS by SOSA, if you want a fashionable professional apron to order one go to www.aosbysosa.con

Peter Gethers' mother - 93 year old Judy Gethers - always understood the importance - and interconnectedness - of food and family. Her father owned the legendary Jewish kosher dairy restaurant Ratner’s on Manhattan’s Lower East Side. She discovered a passion for gourmet cooking when she was in her 50s, taking her first job, in the kitchen of the ground-breaking Los Angeles restaurant Ma Maison, when she was 53. She became a mentor and friend to some of the most famous chefs in America, including Wolfgang Puck, Nancy Silverton, and Jonathan Waxman, and eventually ran the Ma Cuisine cooking school, teaching alongside Julia Child among many others. Learning to cook changed her life—and the lives of those around her—and she created her own legendary status in the food world. As her health eventually began to fail, her taste remained, as did her sense of humor and her determination to live life on her own terms. In her 80s, she was robbed of her ability to cook by a debilitating stroke. But her love of food remained, helping her to recover and bringing her closer than ever to her son. At least twice a week, Peter visits her so he can make her dinner, ask questions about her colorful past, and learn her kitchen secrets. Peter decides to learn how to cook his mother the meal of her dreams and thereby tell the story of her life to all those who have loved her. MY MOTHER’S KITCHEN is generously seasoned with Peter’s trademark wit and knowing eye. The book includes a selection of recipes ranging from Ratner’s Matzo Brei, to Tarte Tatin, and from a loaf of challah to salmon coulibiac, as well as family photos. Peter Gethers has written an unforgettable memoir about how food and family can do much more than feed us—they can nourish our souls. About the author: Peter Gethers is an author, screenwriter, playwright, book editor, and film and television producer. His previous eleven books include The Cat Who Went to Paris, the first in a bestselling trilogy about his extraordinary cat, Norton. He is also the co-creator and co-producer of the hit off-Broadway play Old Jews Telling Jokes. He lives in New York City, Sag Harbor, New York and, when possible, Gangivecchio, Sicily.

Peter Gethers' mother - 93 year old Judy Gethers - always understood the importance - and interconnectedness - of food and family. Her father owned the legendary Jewish kosher dairy restaurant Ratner’s on Manhattan’s Lower East Side. She discovered a passion for gourmet cooking when she was in her 50s, taking her first job, in the kitchen of the ground-breaking Los Angeles restaurant Ma Maison, when she was 53. She became a mentor and friend to some of the most famous chefs in America, including Wolfgang Puck, Nancy Silverton, and Jonathan Waxman, and eventually ran the Ma Cuisine cooking school, teaching alongside Julia Child among many others. Learning to cook changed her life—and the lives of those around her—and she created her own legendary status in the food world. As her health eventually began to fail, her taste remained, as did her sense of humor and her determination to live life on her own terms. In her 80s, she was robbed of her ability to cook by a debilitating stroke. But her love of food remained, helping her to recover and bringing her closer than ever to her son. At least twice a week, Peter visits her so he can make her dinner, ask questions about her colorful past, and learn her kitchen secrets. Peter decides to learn how to cook his mother the meal of her dreams and thereby tell the story of her life to all those who have loved her. MY MOTHER’S KITCHEN is generously seasoned with Peter’s trademark wit and knowing eye. The book includes a selection of recipes ranging from Ratner’s Matzo Brei, to Tarte Tatin, and from a loaf of challah to salmon coulibiac, as well as family photos. Peter Gethers has written an unforgettable memoir about how food and family can do much more than feed us—they can nourish our souls. About the author: Peter Gethers is an author, screenwriter, playwright, book editor, and film and television producer. His previous eleven books include The Cat Who Went to Paris, the first in a bestselling trilogy about his extraordinary cat, Norton. He is also the co-creator and co-producer of the hit off-Broadway play Old Jews Telling Jokes. He lives in New York City, Sag Harbor, New York and, when possible, Gangivecchio, Sicily.

Chef legend Jonathan Waxman joins Jimmy and Andrew to talk about his career, past and present, from what it's like running restaurants in far-flung cities to the evolution of his iconic chicken dish to his early days in California and New York City.

Ep. 119 - This week we bring you the final episode recorded at Life is Beautiful is Las Vegas. You may know our guest this week from Top Chef Masters, his New York restaurant Barbuto, or his famous roasted chicken.  But what many people may not know about Jonathan Waxman (the Obi Won Kenobi of the food world) is that he had a whole life as a professional trombone player before becoming a chef.  He tells us about seeing Jimi Hendrix and Otis Redding in concert together, and the band he was in with Lenny Pickett called Lynks.  Plus at the end we talk about Music City Eats, the festival he started with the guys from Kings of Leon.  This week's podcast is sponsored by our friends at the Cosmopolitan Las Vegas, who made it possible for us to go to Life is Beautiful this year and record all these great episodes.  

Molly finished her Whole30, so Andrew and Molly check back in with Melissa Hartwig to find out what's next. Then, they chat with Chef Jonathan Waxman of Barbuto about how he got to where he is today, his famous chicken dish and giving back.

It's episode 100 of Go Fork Yourself! Molly is in the "kill-all-the-things" stage of the Whole30 Program, and Andrew can't help but rub it in a bit. They talk pies and ice cream, new restaurants coming from Guy Fieri and Jonathan Waxman, and women in the food world. Plus, something Molly can eat on the Whole30...kidneys!

Author, chef, restauranteur and “The Father of Modern American Cuisine”, Jonathan Waxman, joins Dorothy Cann Hamilton on this week’s episode of Chef’s Story. Jonathan explains how meeting Alice Waters and cooking at Chez Panisse influenced his career as a chef. Though he never imagined he’d cook growing up – Jonathan quickly fell in love with high quality ingredients and improvisational cooking and eventually went on to open Barbuto, a critically acclaimed restaurant in New York City’s West Village. Hear how the Berkeley California movement helped shape our nation’s culinary identity for years to come and how Jonathan Waxman played a crucial role in the creation of what we know as “Modern American Cuisine”. This program was made possible by White Oak Pastures. “It’s inspiring the way Alice Waters teaches people – I thank her to this day.” “Tunnel vision provides you with a platform to do well.” “When we opened up Barbuto I didn’t think anyone would come. It’s now evolved into my favorite thing I’ve ever done in my life. It’s not just Italian, it’s not just New York, it’s not just me. It’s a real connection between my customers, my farmers, my wine guys and everybody else. It’s a big fat party and a collaboration between everybody. ” “Synthesizing cuisine to the bare essentials is really what good food is all about.” –chef Jonathan Waxman on Chef’s Story