Podcast appearances and mentions of kevin rathbun

Today on the show: Jury anonymity in Georgia. The latest on the Senator Menendez indictment with Scott MacFarlane from CBS. The Art Institute of Atlanta closing. Progress on the Writer's Strike. Plus, my buddy Kevin Rathbun live in studio! 9am-noon on 95.5 WSB. #preesh

Kevin Rathbun is a 20 year combat veteran of the U.S. Army and is running for State Rep. Rathbun For State Rep

As of March 17th, 2020 there were over 700,000 restaurants in the United States. Today all of them are either closed for business for the duration, closed completely and not to re-open or working at 1/8 the volume they were 4 weeks ago. Each restaurant or restaurant group has their story of how they approached the mandated shutdown, what it meant to their way of doing business, how they handled staff or in the lexicon of the restaurant, their family. There were some hard decisions to face. And as we go through this special time there’s even more on the plate of restaurateurs. What will our business be like when the all clear sounds?These are just some of the issues I discussed recently with Kevin Rathbun. Kevin lives in Atlanta with his wife Melissa, who he often refers to as the Queen. He opened his namesake Rathbun’s American Cuisine in 2004 which was quickly followed right next door by Krog Bar in 2005. Then in 2007, Kevin Rathbun Steak opened followed by KR Steakbar in 2012. Each restaurant cementing Kevin’s position as a leading restaurateur in Atlanta. His humble reply to the accolades says it all, “I try to make them feel as if it’s a family from the staff to the customers. Cooking from the heart is always the answer”.I quickly realized his feelings about his guests and staff as family was and is the driving theme behind nearly every decision, he’s made on steering his company through the pandemic.

Time to talk MasterChef and Cowboy Cooking here on the 5th episode of The Cowboy Perspective! In this episode I get to talk to Cowboy Chef Mike Newton along with special guest Melanie Newton. Newton as he was call on the hit TV show MasterChef walks us through his journey and some behind the scenes insights. Mike likes to talk about his second chance at life and what that means to him and giving back! I hope you find value in our discussion! Books mentioned Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Norsrat For more info on Cowboy Chef Newton visit Cowboy Chef Newton's Website We also talk about Bacon Bash Texas I highly recommend you come checkout this event if at all possible! Other Chef's mentioned: Dean Fearing, Stephan Pyles, Kevin Rathbun, Kent Rathbun, and Joe Snaufer   (5:38) In your own words, tell everybody a little bit about yourself. (7:55) Explain what front of house means? (11:25) Describes own growing up with cowboy aspirations; family cooking role models – younger kids don't see as much of it today, is that important? (14:33) The difference of accessing information on cooking; modern technologies. (16:15) Life before Masterchef vs. life after Masterchef; talk to us about recognition. (18:39) The word ‘chef' and what that implies. (19:37) A lot of esteem and revery based on the word ‘chef' and how that relates to being on a ranch. (24:00) Did you die? (24:20) Discussion about insurance. (33:52) You're not allowed to leak any of this, right. (37:43) Commentary on the attention and opportunity that can come from something small; people that take advantage of that. (39:30) A large base of knowledge is important in succeeding in the competition. (42:00) The misconception of how difficult it is to be on televised shows; distance from family and outside community; keeping faith and family at the forefront can stop problems of fame. (45:54) What is the value of a dollar or a Bitcoin? (48:00) Discussion of the Great Depression and how it affected different businesses; analyzing what a bad economy is; change is only change/reality. (51:25) Value of conversation around hard experiences; difficulty to learn until you're in the situation. (52:00) How listening to books has been life-changing having not read throughout life; book: Salt, Fat, Acid, Heat. (53:20) What's the best way for someone to get some food from Mike Newton? (54:27) Explanation of Mike's position as a table judge and his charitable work. (55:22) Self-protection in a successful business; joy of eating together and the bonding memories. (57:18) Comfortable, fond memories (nostalgic barber shop anecdote). (1:00:40) Being a piece of God's puzzle (re. Trump, actors and actresses); tattoos, particularly the verse on Mike's arm; tell us a bit about your faith and how that plays in your life? (1:03:23) ‘Good' kids getting themselves into trouble despite parental protection; put faith in God's hands. (1:07:27) Describes own tattoos; artistic and tattooed people can be found in the smoking area or back of house; tattoos as art. (1:09:25) Tattoos as a social thing; difference between different people's views. (1:10:00) Anecdote about cooking bacon in LA and the transparency of company values and integrity. (1:12:13) Culinary arts becoming more popular with the young population.

This week on Money Matters Wes answers questions from people like Gene asking about putting her savings in CDs based on her time horizon, and Paul who’s concerned about Apple stock when we have a potential trade war with China. Wes also speaks with a caller about the value of hiring a financial advisor. In the second hour of the show, Wes hosts Atlanta’s celebrity chef, Kevin Rathbun, on the show to talk about his entrepreneurial journey. This is not an episode you’ll want to miss!

Wes recently had the pleasure of interviewing one of his all-time favorite chefs, Kevin Rathbun, about his entrepreneurial and money adventures. Kevin has opened several world-renowned restaurants in the Atlanta area, but he didn't just jump straight into success. Listen as Wes and Kevin unpack what it takes to run a successful restaurant empire.

Restaurant owning mother & son team Molly and Charlie Broder discuss an important initiative on the 2018 election ballot.  Hear about the referendum that may change where liquor can be served in Minneapolis.  Chef Kevin Rathbun explains how he's helping out the Taste of the NFL.  Plus, Dara reveals her top recipes to get some appetizer dips ready ahead of Thanksgiving.

When Kat said she wanted to do a whole episode about football, she got some skeptical looks from the rest of the Meat + Three team…. but by the end of this episode you’ll be just as fascinated by the role food plays on the gridiron as she is. Before we go deep with a look into the diets of football players, we talk tailgating . Imagine hundreds of fans gathered around a stadium – beers in hand, smoke wafting off hundreds of grills, all in anticipation of the big game! We enlist Atlanta chefs Nick Leahy, Rusty Bowers, and Kevin Rathbun to share some of their tailgating pro-tips. Starting with the NFL, we find out how pro players are using food to fuel their recoveries. Many athletes rely on the anti-inflammatory power of plants so much that they go all-in on a vegan diet. We hear from Chef Charity Morgan, a chef who feeds her husband (Derrick Morgan of the Tennessee Titans) and his teammates a plant-based meal plan. Scott Sehnert, the Director of Sports Performance and Sports Dietician for the Dallas Cowboys weighs in on the benefits of plants' phytochemicals in aiding players' recovery. Next we move to college, where Mary Margaret McCartney (our intern-at-large) takes us inside of Auburn University's Wellness Kitchen, a $6.6 million, 10,000 square foot facility designed to provide its athletes with optimal nutrition. She speaks to Lauren Silvio, the Director of Sports Nutrition for Auburn Athletics, about how she works to educate the football team about what food is best to eat on and off campus. And finally, our main story this week is about the largest group of football players in the US – the more than one million high school athletes. We speak to Scout Kirkland, a ninth grader playing football at Eufaula High School in Alabama, and his mom, Corey Kirkland, about advice he received when middle school coaches wanted him to 'bulk up.' It made us wonder: what advice should be given to high school athletes, and who should be giving it to them? To help answer this question, we turn to Laura Moretti, a Dietician for the Division of Sports Medicine and Orthopedics at Boston Children's Hospital. 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. Special music in this episode provided by the Auburn University Marching Band, Director Corey Spurlin, and the Auburn University College of Liberal Arts. Photo via USDA Meat + Three is powered by Simplecast

The St. Paul Farmer's Market opened up its new Indoor Winter market season on Saturday. Love Tree Farms cheesemaker Mary Falk discusses what to expect, as well as the behind-the-scenes talk of the cheese industry. Plus, Atlanta chef Kevin Rathbun describes his role in the NFL's Kick Hunger Challenge.