Podcasts about la food bowl

In this episode I chat with Tedd Romero of Sticky Business Barbecue in Napa California.  I first met Tedd and his wife Alesha at the LA Food Bowl earlier this year and recently ran into them at the Texas Monthly BBQ Festival.  Tedd is a trained Executive Chef turned Pitmaster and Alesha is an Accountant.  They've been popping up in Napa, Oakland and San Francisco for the past 3 years and they're excited to bring Craft Barbecue to their Local Community.  They have their first Pop Up Dinner with very limited seating coming up this weekend in San Francisco.  Check out their Social Media for ticket information.    Social Media: IG - @StickyBusinessbbq FB - Sticky Business Barbecue   Thanks for tuning into the I Crush Barbecue Show! Remember, if you like the show please help us reach more listeners by leaving us a 5 star rating on your favorite App, Subscribe to get all past and future shows, and share with your friends!!   You can find us on Instagram, Facebook and twitter @Icrushbbqshow Or email us at icrushbbqshow@gmail.com   Don't forget to tag us with your favorite pics We'd love to see what you're crushing Until next time, Keep Crushing that Que!   Music Credit: Audionautix- Dirt Road Traveler

Los Angeles. A city of food, culture, diversity. So many foods are represented here. I traveled most recently to eat at the LA Food Bowl. While I was there I went to a small plaza in China Town to eat hot chicken. If you haven’t heard of Howlin’ Ray’s, it is a mecca for Nashville style hot chicken. The owner, Johnny Ray Zone didn’t just open a chicken place out of nowhere.  He went to Prince’s, Boltons and many of the other spots in Tennessee to learn. In the same way that Texas Barbecue is traveling the globe, he transplanted Nashville into California. I watch a lot of food trends and I can say that hot chicken is going to grow as fast as BBQ. I think we live in a time where people are afraid of copying. We live in a time where cultures are defensive and we all need to be more open minded. When someone like Johnny brings a food to a new place it is an homage to the originals. The same way people in LA are creating Texas BBQ at a level you can find in Texas. Intention and authenticity are important to me and Johnny Ray is someone to watch if you want to see great intentions. He puts his staff above himself in many ways which is dead on with some of my favorite BBQ joints. It’s not just about good food, it’s about the place, the experience, the staff. There’s not many people that love their staff as much as Johnny. There’s a reason that people wait, just like in BBQ, for hours in a line at Howlin’ Ray’s. It’s been on my list for years to go. When I sat down at the bar my heart was beating. They saw I liked my Hot sando so they asked if I wanted to try X-Hot. Why not, right? If you saw my live stream you know I put that away as well. Once I had proven myself they handed me a Howlin’ wing. Howlin’ is the hottest chicken they make, in fact they give you gloves to eat it. I tell you this story because I don’t think this interview would have happened unless I had proven myself. I wanted to have the experience and get the respect of the Howlin’ Ray’s line cooks before I ever asked Johnny fo ranything. A lot of work goes into this show and it’s not just writing emails and editing. I’m out here working to be a part of these scenes. To cover the story righteously.   So enjoy this interview with Johnny Ray Zone the master behind Howlin’ Ray’s.   Thank you for listening and if you liked the show please leave a 5 star rating on apple podcasts. It helps the show grow and get discovered. If you didn’t like the show you can write me at yoni@bestbbqshow.com. Tag us in all of your meat posts and if you see people getting a little too friendly with their bbq, remind them #dontsqueezeyourmeat!   Tag us in all your social media with @bestbarbecue. Facebook Instagram Watch us on YouTube!

You’re listening to the Best BBQ Show and I am back from a whirlwind trip across the good ol US of A. From LA to NY I’ve been chasing down the story and talking to the people who were there cooking. This week I’m reporting from an epic event in Los Angeles. The LA Food Bowl invited a solid list of Texas barbecuers and they all cooked together in a way that was magical. Pits lined up like hot rods at a car show. For part 1 of the LA Food Bowl we have a diverse group. These are the people you meet hanging out at an epic BBQ cook. The people who are there lending a hand, organizing the event or making an amazing dessert. From Moo’s I talk to Adam (@adamcomplains) and Dan (@sharkmandan) who were hanging out serving hundreds of platters to anxious patrons. I talk to Andrea Chang, Deputy Food Editor for the LA Times and an expert in the world of food. I can only imagine all her stories. She’s living my dream life. Whether she’s writing about the evolution of different foods in Los Angeles or talking about her old colleague Jonathan Gold, she knows the story of food. Every meal ends with dessert and I got to talk to a dessert master, Valerie Gordon of Valerie Confections (@valerieconfctns). The woman who, according to LA Magazine, makes the best chocolate in Los Angeles. But didn’t just bring dessert, she cooked it on a big green egg right there alongside Aaron Franklin’s double barrel pits. Before we start I want to thank you again for listening and if you like what you hear, feel free to check us out on YouTube, Instagram, Facebook and Twitter. I create a diverse stream of content that is fun on any platform.   Enjoy.

In this Episode I take you with me to the LA food Bowl All-Star BBQ Event which happened Sunday May 12th.  LA Food Bowl is a Food Festival that has hundreds of events all around LA with a mix of local and world famous chefs, it lasts 31 days and starts on May 1st.  I wasn’t going to take my recorder because I didn’t want to bother any of the Pitmasters who were going to be busy serving... in the end I brought it along to interview some of the local fans & get their reactions. It turned out to be much more than I expected! Towards then end when everyone was wrapping up I was able to chat with the amazing Pat Martin who was so down to earth and friendly, Sam Jones who Is just the coolest kid on the Block & is the best story teller of all, Billy Durney the badass who was on my bucket list to meet someday that turned out to be the kindest gentle soul that has an aura about him, Matt Horn who is a young man overflowing with talent and part of our Cali family, Ed Randolph the author of the new Book entitled Smoked and my new homie, of course the always humble and positive Burt Backman who never has anything bad to say about anyone, my first Cali Familia Andrew & Michelle Muñoz who are killing it at Smorgasborg, and now back at breweries. I hope you enjoy it!   We are not a Business, we are a Culture - Billy Durney Yeti Flagship Store in Austin hosting a Book Launch Party for Sam Jones and Danniel Vaughn's new book on June 8th Horn Popup 2nd week of August in Lockhart TX.

LA Times Senior Food Writer, Jenn Harris talks can't miss food and chef highlights of the epic, month-long 2019 LA Food Bowl. And if you're talking to Jenn, you're also talking Los Angeles fried chicken.

In between bowls of ramen and getting kicked out of a yakitori restaurant, Jonathan Gold found time to have some of the best meals of his life on a recent trip to Tokyo.

The LA Times Food Bowl runs through the month of May. Jonathan Gold reports on how it’s been going so far..

And now you're hungry too... for BOYSENBERRY, PANCAKES! All of this because Mother's Day is coming right up, Zelda: Breath of the Wild ruining some lives more than others, all kinds of food to find at the LA Food Bowl, plus food in general, and Hawai'i and the lazy rivers that make it awesome. What more do you need. Tune in as we TACO 'BOUT IT!