Podcasts about Little Washington

The BanterThe Guys find humor in the imitation Twinkie kit marketed to families. Just let ‘em eat cake!The ConversationThe Restaurant Guys hear all about chef Patrick O'Connell's extreme measures to heighten the guest experience at The Inn at Little Washington. He tries to view everything from the arrival to the meal to how they will speak about the visit through the eyes of the patron and crafts an unparalleled sojourn in his oasis in Virginia. The Inside TrackThe Guys have stayed at Patrick O'Connell's Inn at Little Washington and couldn't have enjoyed it more. It is a thrill to get a peek behind the curtain of how he creates an individualized ultimate dining fantasy for each guest.“And you find that you can't just create one fantasy. You have to intuit what the guest's fantasy is and deliver that and even raise the bar give them something beyond which they imagined could happen,” Patrick O'Connell on The Restaurant Guys Podcast 2006BioAlong with Reinhardt Lynch, he began a catering business in 1972 in Virginia's Blue Ridge Mountains. In 1978, O'Connell and Lynch opened the Inn at Little Washington in an abandoned gas station. O'Connell was one of the first American chefs courted by the France-based Relais & Chateaux. He is recognized as one of their "Grands Chefs" (formerly the designation was "Relais Gourmands" referring to establishments of two Michelin Star quality or better). He has won numerous awards including Outstanding Chef in America in 2001 and Best Chef in the Mid-Atlantic region in 1993, both awarded by the James Beard Foundation. In 2019, he was awarded their Lifetime Achievement Award. He is a member of the American Culinary Federation and was inducted into the ACF Hall of Fame in 2009. In 2019, O'Connell was awarded the National Humanities Medal.InfoInn at Little Washingtonhttps://www.theinnatlittlewashington.com/Patrick's bookPatrick O'Connell's Refined American CuisineTrue Imitations of the Real McCoyBrendan L. CornerNYT 12 Feb 2006 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Steelers!!! - Almost pants weather out there - Larry from Little Washington is Back - McDonalds is selling a 1/2 gallon jug of McRib BBQ sauce... Anyone ask for this? We check in on the Facebook comments - Nate the The Yinzer Grouch - Coachella announced their line-up... We ran straight to the Facebook comments - Have anything fun for the show or want to say hi... Listen on the iHeartRadio app click the little mic and send us a talkback message

Cou Cou Rachou bakery owner Rachel De Jong grew up in a large family in Charlottesville, Virginia. She credited her family with helping her discover her passion in the kitchen. "I'm one of five children, so food was around a lot. When you're feeding seven people in the house, I was always in the kitchen, I was always watching my mom. But I had a huge sweet tooth," she said. "And of course, all my brothers always wanted cookies around. My mom preferred to do the cooking, baking not quite, so I just assumed the role and started baking all the time." Her love of baking eventually landed her in school at Le Cordon Bleu in Paris, France.  Stints at Baker's Palette and Gearharts Fine Chocolates in Charlottesville came next followed by the opportunity to work with Chef Patrick O'Connell at The Inn at Little Washington. Over her four years at the Inn, De Jong's kitchen experience grew. "The pastry department was baking for the gift shop, it was baking the cookie boxes for favor, the little cute Inn boxes, doing things for room service. Very often, we had VIPs in the kitchen and dessert was one of chef's go-to's to make them feel welcome and special and change up their dinner," she said. "He never liked for people to get the same thing every time, he liked to surprise them. So dessert was often one of those ways that he would do that." Then, after launching her baking concept during the pandemic, De Jong opened Cou Cou Rachou in November 2021. Listen to Eat It, Virginia to hear Rachel De Jong share how she chooses ingredients for her croissants and pastries, what it's like working before the sun rises, and how Julia Child inspires her to this day. This episode is sponsored by the Virginia Museum of History & Culture and its new exhibit Julia Child: A Recipe For Life. Cou Cou Rachou 917 Preston Ave Suite B Charlottesville, VA 22903  434-270-0583See omnystudio.com/listener for privacy information.

Chef Matt Kelly talks about his journey into the culinary arts, discusses what has influenced his cooking style, and how he managed to build a successful career out of it. His experiences range from early life in the kitchen to his stint at the Inn at Little Washington, where he honed his takes on food quality and sourcing. The Chef goes in-depth about his mission to create dishes that speak to their roots and tell a story, especially in his own restaurants in Durham, North Carolina. Apart from sharing insights into running multiple restaurant businesses and keeping up with the ever-changing food trends, he also emphasizes the importance of nurturing future chefs and make sure they understand the importance of foundational cooking. The conversation wraps up on a high note, with appreciative closing remarks and a display of gratitude for the shared interaction. The Meat of the Conversation: Discussing the North Carolina Food Scene The Influence of Sports on Local Culture Chef Matt Kelly's Background and Early Life  Impact of Regional Cuisine in NC Influence of Family and Early Cooking Experiences Importance of Local Food Systems The Role of Mentorship in Culinary Careers The Impact on Matt of Working at the Inn at Little Washington Exploring Spanish Cuisine and Opening Mateo Bar & Tapas Incorporating Southern Traditions into Food The Importance of Foundational Cooking Defining Southern Food The Story of Grano Arso and its Influence on Cuisine The Evolution of Oyster Culture in North Carolina Reviving a Classic: The Story of Nana's The Importance of Relationships with Purveyors The Role of Grandmothers in Culinary Traditions The Importance of Mentoring in the Culinary World A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Welcome to the latest episode of LUNCH with Shelley featuring special guest Matt Brooks, the Chief Executive Officer of both the Republican Jewish Coalition (RJC), an organization dedicated to enhancing ties between the Jewish community and the Republican Party, and the Jewish Policy Center, a think-tank that examines public policy from a Jewish perspective.Join us as we sit in “Matt's Booth” at the Capital Grille restaurant and digest the current political situations around the world and domestically, and then move on to lighter fare as we talk about the Eagles, what Matt's ‘last meal' might look like – and an incredible gift he received that got him cooking at the Inn at Little Washington.I have loved all of the lunches we've had over so many years – but this one definitely tops the list!  We cover the serious to the sublime, so tune in for this wide-ranging conversation at www.lunchwithshelley.com or wherever you get your favorite podcasts and in the meantime Peace Love and Lunch!

Devin Rose was born and raised in a restaurant family in the town of White Stone, Virginia. So it makes perfect sense that Devin and his wife Kati now own and operate one of the most acclaimed restaurants in that town -- Adrift. In fact, Robey Martin called Adrift the best, little-known, restaurant in Virginia.   "There's just an incredible care and detail to the food," Martin said of Adrift, four years after that article was written, on this week's Eat It Virginia podcast. "I'm always utterly impressed." Rose said owning a restaurant and raising his son in his hometown has been a dream. But the road back home wasn't straight and included stops at The Inn at Little Washington and the Central Coast of California. We hope you enjoy learning more about the Roses and their restaurant Adrift. On the podcast, Scott and Rodey also talked about Anthem LemonAid and the Restaurant Challenge sponsored by CBS. Restaurants are invited to create a lemon-inspired dish or drink to sell anytime now through July 23, 2023. After restaurants donate a portion of the proceeds at the end of the event, the business that raises the most money will win an advertising package from CBS 6 valued at over $1,500. Message us if you plan to participate or have any questions. Also, Scott and Robey are emceeing the Positively Delicious dining event on July 15, 2023. The event raises money for The Positive Vibe Foundation. The foundation provides pre-employment training, job skills, and community to young adults with disabilities. You can support the foundation. learn more about the event, and buy tickets here.See omnystudio.com/listener for privacy information.

This is a total blast from the past for me. I met Matthew Carroll so so long ago — it's making me age just thinking about it. I believe we met when he was the sommelier at 2941. Matt was a well-known sommelier at the storied Inn at Little Washington before 2941 and he moved a bit around the DC Market and then poof — he disappeared. He's now with Skurnik Wines & Spirits, a true family business that has been around since the mid-1980's. Now not only are Matt and I going to catch up and learn more about his wine journey this guy brought in bubbles! Lots and lots of bubbles — we are going to get into the who, what, where why and when of Champagne. And I seriously regret driving to the WineLair today. Quotes “For each guest you approach, you should consider how you may best communicate what you're attempting to convey to that person. Right. To do so in a compassionate way, I believe it is necessary to provide them with information and make them feel powerful by your wine list, among other things.” - Matt “In regards with the making sparkling wines,you really do sort of take these things, all these elements and you kind of get to build the wine the way you want it." - Matt Guests Social Media Links: Matthew Carroll https://www.instagram.com/skurnikwines https://www.facebook.com/skurnikwines https://www.skurnik.com https://twitter.com/skurnikwines Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ The List Are You On It |  Home Chapters 00:00 Introduction 02:05 Beautiful places 06:00 Meeting Matthew Carroll 07:47 Getting into wine 11:29 Master Sommelier programs 13:17 The exams 16:00 Managing the schedules 19:08 Helping guests with wines 26:31 Exploring the industry 29:10 Skurnick's history 35:07 About the wine producer 39:30 About the different types of wine 55:31 Advice to broaden your wine knowledge 59:33 Conclusion Produced by Heartcast Media www.heartcastmedia.com

Lindsey Fern discovered her passion for wine while backpacking through Europe and Africa and later honed her skills working in restaurants all over the world including London, Ibiza, Miami and San Francisco's Bay Area. In 2014, her journey ultimately led her to the Inn at Little Washington as their cellar master. Then in 2021, she became director of wine. Lindsey is the only woman running a 3-Star Michelin restaurant's wine program in the country! She in passionate about the industry and her career. Drink in this refreshing episode with the delightfully candid Lindsey Fern.

J. Stewart Willis J. Stewart Willis graduated from the U.S. Military Academy and went on to pursue a graduate degree from Rensselaer Polytechnic Institute. He served in Taiwan and later in Vietnam as Signal Officer of the 173rd Airborne Brigade. Afterward, Willis spent the next 16 years of his military career as a Professor of Physics at the Military Academy. In all, he proudly gave 25 years of his life to the U.S. Army. Following his retirement from the military, he spent the next 12 years working for TRW, Inc. as a manager on the Department of Energy's Nuclear Waste Project at Yucca Mountain in Nevada. During his tenure with this company, he worked on three high-value proposals, including managing one worth more than $100 million. This isn't the end of Willis's career journey. He would eventually serve as the mayor of Washington, Virginia—a small town often referred to as "Little Washington." He spent 9 years as mayor for this small town before finally turning to his first passion: writing. Willis still resides in Virginia where he spends his time writing novels inspired by real-life events.

Food writer, Alice Levitt (twitter - @aliceeats; FB/IG/TikTok - @alicelevitteats)"As promised, I did a little insect research. Chicatana in DC is actually named for the flying ants that it serves in tacos. They also serve grasshopper tacos"."This week, I wrote about Red House Tavern in Haymarket. It's inside a Hilton Garden Inn, but the chef is an Inn at Little Washington alum who's doing everything from scratch, including the charcuterie"."I also did a TikTok about the very special scallops at Harrimans Virginia Piedmont Grill at the Salamander Resort & Spa in Middleburg".

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk with special guest Alex Griffin (@alexmarcgriffin) about how moving to a new place can give you the freedom to truly express yourself, the value of freezing fruits & vegetables, and how rituals in food can be extremely healing in times of uncertainty! Plus, a delicious rhubarb simple syrup that'll change your life! You can follow this show on social media @NoBadFoodPod! SUPPORT THE SHOW! patreon.com/nobadfoodpod PayPal! paypal.me/tomzalatnai Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 Check out The Depot! www.depotmtl.org Last year's LGBBQ playlist! https://soundcloud.com/nobadfoodpod/sets/lgbbq-2021?si=7a7f52725a384c32adde78ae9478fc79&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing The Inn at Little Washington! https://www.theinnatlittlewashington.com/ MERCH! https://www.teepublic.com/stores/up-for-discusssion?ref_id=2539 Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.upfordnetwork.com

Samantha grew up in Washington and went out to make her mark on the world.  Having attained a successful career, she decided it was time to come home and give back to her hometown.She is now recreating our historic "Ghost Signs" all over town and "making her mark", as host, Steve Barnes likes to put it.Support the show

Earl Malpass has exciting news for our community.  The whole airport is about to "take off"!  The State Assembly awarded $20 Million to Washington-Warren for planned infrastructure improvements to bring in aviation-related industries and all the associated jobs.  Why is this important for the Turnage Theatre and Arts of the Pamlico?  Major contracting companies and their crews will be calling Washington home for the next three to five years, working on projects at the airport.  It will be up to us at the Turnage Theatre and all our downtown restaurants and entertainment venues to ensure their stay here in Washington is a memorable one!Support the show

BoCo Town welcomes Alicia Garver to the couch to tell us all about art. Hailing all the way from the West coast, Alicia tells us about her experience becoming a teacher, her process for painting, and details about the classes she is teaching here at the Turnage. Listen in as Steve and Leesa learn all about breaking down the barriers in our brains and putting the paintbrush to the canvas. Important links Arts of the Pamlico Events Calendarhttps://www.artsofthepamlico.org/events/photo/ AOP 2022 Summer campshttps://artsofthepamlico.ticketleap.com/admin/events/summer-camp2022 Check out our events at the Historic Turnage Theatre First Friday Concerts: Alex Williams – May 6th at 7:30https://www.facebook.com/events/370538995008390/?acontext=%7B%22event_action_history%22%3A[%7B%22surface%22%3A%22page%22%7D]%7D AOP Bubblegum Theatre's Charlotte's Web performance – June 4th at 4pmhttps://artsofthepamlico.ticketleap.com/charlottes-web/ Beginning Art Classes with Alicia Garverhttps://artsofthepamlico.ticketleap.com/alicia-garver-beginning-drawing-classes/Support the show

Erin Ruyle, director of tourism and development for the city of Washington, joins Steve and Leesa to discuss Washington and all its hidden gems. Tune in to hear Erin detail coming back from COVID into an incredible year for Washington, as well as the new arts and culture trail set to be rolled out all throughout the city. Important links Arts of the Pamlico Events Calendarhttps://www.artsofthepamlico.org/events/photo/ AOP 2022 Summercampshttps://artsofthepamlico.ticketleap.com/admin/events/summer-camp2022 Check out our events at the Historic Turnage Theatre First Friday Concerts: Noah Cobb – June 3rd at 7:30https://artsofthepamlico.ticketleap.com/country-music-and-karaoke/ AOP Bubblegum Theatre's Charlotte's Web performance – June 4th at 4pmhttps://artsofthepamlico.ticketleap.com/charlottes-web/ ArTipsy – June 9th at 6pmhttps://artsofthepamlico.ticketleap.com/artipsy-june/Support the show

On this episode of BoCo Town, Steve and Leesa interview Christopher Satchel and Wilbert Smallwood to find out how to go fast, and be protected while doing it. Christopher Satchel is the owner of Goodlife Insurance and a long time insurance educator in the Washington community, and Wilbert Smallwood is a hall of fame drag racer born in Washington NC. Listen in as they tell their stories of how they found their way to our community, and how they work to make it a better place. Important links Arts of the Pamlico Events Calendarhttps://www.artsofthepamlico.org/events/photo/ Afterschool Spring 2022https://www.artsofthepamlico.org/youth-arts/ Check out our events at the Historic Turnage Theatre First Friday Concerts: Lewis and Clark – April 1st at 7:30https://www.lewisnclarkproductions.com/frankandpatsyshow AOP Bubblegum Theatre's Charlotte's Web auditions – April 13th and 14th from 4pm to 7pmEmail e.wolfaop@gmail.com to sign up or for more information AOP 50th Anniversary Black Tie Block Party – April 30th at 7pmhttps://www.artsofthepamlico.org/events/50th-anniversary-black-tie-block-party/Support the show (https://www.artsofthepamlico.org/support/)

On this February issue of BoCo Town, Steve and Leesa discuss what it really means to be an artist. Ethan Wolf, theatre manager at the Turnage, joins to talk about his experience with STEAM, integrating the arts into our everyday lives, and looking a little bit closer to see the art that already exists there. Important links Arts of the Pamlico Events Calendarhttps://www.artsofthepamlico.org/events/photo/ Afterschool Spring 2022https://www.artsofthepamlico.org/youth-arts/ Check out our events at the Historic Turnage Theatre Musician's Open Mic Night with Chuck Phillips – March 4th at 7:30pmhttps://fb.me/e/48egVXJPy AOP Community Players' Lost (and Found) in Ikea auditions – March 7th and 8th from 6pm to 8pmhttps://www.artsofthepamlico.org/events/lost-found-in-ikea-aop-community-players-audition/2022-03-07/ I.C. Improv Performance – March 12th at 7pmartsofthepamlico.ticketleap.com/ic-improv-comedy-march/ ECU Storybook Theatre's The Miraculous Journey of Edward Tulanehttps://www.artsofthepamlico.org/events/ecu-storybook-theatre-the-miraculous-journey-of-edward-tulane/ St. Patrick's Day Party – March 17th at 7:30pmhttps://www.artsofthepamlico.org/events/st-patricks-day-party-feat-twisted-knot/ Support the show (https://www.artsofthepamlico.org/support/)

Durham, NC is a kaleidoscope of small-town downtown charm that recalls a factory and farming past, mixed with Duke University, a progressive college and one of the foremost medical research campuses in the country. Add to that the fact that you can get out of town fast to rolling farmland or coastal destinations, and it's a great place to open a restaurant. Chef Matthew Kelly has opened four : Vin Rouge, Mateo, St. James Seafood, and Mothers & Sons, and in doing so has changed the way a city eats. After graduating from the Culinary Institute of America, Kelly worked at The Inn at Little Washington in Virginia before moving to the NC Triangle in 2002. He's been nominated for four James Beard awards, and Mateo was on the list for Best New Restaurant in 2013. In April of 2019, a devastating gas explosion in Durham's Brightleaf District temporarily closed St. James, and then the pandemic hit, but his latest restaurant just reopened for the third time, and Kelly is as passionate about the business and the joy of restaurants as he's ever been. He's the guy who can inspire you to be a more adventurous diner, to take a chance to do what you love, and to put in the hard work to make it good.

The first BoCo Town podcast recording in the new year! Steve and Leesa are joined by William White from the Washington improv troupe, I.C. Improv Comedy. William covers everything and anything comedy, discussing the differences in standup and improv comedy, the struggle of playing to a difficult audience, and how to play to your strengths in the world of comedy.  Important linksArts of the Pamlico Events Calendarhttps://www.artsofthepamlico.org/events/photo/ Afterschool Spring 2022https://www.artsofthepamlico.org/youth-arts/ Check out our events at the Historic Turnage Theatre First Fridays: Open Mic Night with Chuck Phillips – February 4th at 7:30pmhttps://www.artsofthepamlico.org/events/open-mic-night-with-chuck-phillips/ AOP Community Players' Letters of Love – February 11th at 7:30pmhttps://www.artsofthepamlico.org/events/50907/ I.C. Improv Performance – February 12th at 7pmartsofthepamlico.ticketleap.com/ic-improv-feb/ Valentine's at the Turnage – February 13th and 14th at 3pmhttps://www.artsofthepamlico.org/events/50991/2022-02-13/ This week's guest William White: I.C. Improv Comedy Founderhttps://www.facebook.com/i.c.improvSupport the show (https://www.artsofthepamlico.org/support/)

The Inn at Little Washington was opened in 1978 in a former garage, with a staff of 3, by Chef Patrick O'Connell. The Inn has gone on to enjoy worldwide recognition and regularly hosts celebrities, politicians, and culinary enthusiasts. The Inn became the first and only 3 Star Michelin restaurant in the Washington D.C. area. Newt talks with Chef O'Connell about how he transformed Washington, Virginia into a magical destination, especially during the Christmas season. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

This month on BoCo Town, Washington native and nationwide sensation Craig Woolard join us. Listen as Craig chats with hosts Leesa Jones, Steve Barnes, and special guest host, Chuck Phillips about his start in music, how the Embers came together, what he does when he isn't onstage, and much, much more.Arts of the Pamlico Events Calendarhttps://www.artsofthepamlico.org/events/photo/ First Fridays: Ruth Wyand and the Tribe of Onehttps://www.artsofthepamlico.org/events/first-fridays-on-stage-ruth-wyand-and-a-tribe-of-one/ Afterschool Spring 2022https://www.artsofthepamlico.org/youth-arts/ Craig Woolard: Ember's band leaderSupport the show (https://www.artsofthepamlico.org/support/)

On this episode of BoCo Town, Steve and Leesa interview Jordan Cartrette and Elizabeth Waser, ECU School of Music students and cast members of Pirates of Penzance. Their discussion ranges from how our guests first got into music to the vocal anatomy.Arts of the Pamlico Events Calendarhttps://www.artsofthepamlico.org/events/photo/ Holiday Homes Tour Ticketshttps://www.artsofthepamlico.org/events/holiday-homes-tour-3/2021-12-03/ It's A Wonderful Life Matineehttps://www.artsofthepamlico.org/events/stage-performance-tba/ Afterschool Spring 2022https://www.artsofthepamlico.org/youth-arts/ Jordan Cartrette: ECU School of music student and Pirates of Penzance cast member Elizabeth Waser: ECU School of music student and Pirates of Penzance cast memberSupport the show (https://www.artsofthepamlico.org/support/)

With excitement allow me to introduce to you today's guest, Chef Andy Little. Chef Little came to Nashville in 2013 by way of central Pennsylvania where he grew up on traditional Pennsylvania Dutch cooking. After realizing “orchestral musician” was not his career path, Little took up a server position to pay his way through school and discovered his love of the restaurant kitchen. Little graduated from the Culinary Institute of America and began his rising career in the industry first working under Patrick O'Connell at The Inn at Little Washington before a stint at Pennsylvania's Evermay-on-the-Delaware, which eventually led him back to his hometown to spearhead the fine dining restaurant at The Sheppard Mansion. Now a 2017 and 2018 James Beard Award semifinalist for Best Chef Southeast, Little helms the kitchen at popular restaurant Josephine, where Pennsylvania Dutch roots meet Southern hospitality for a distinct and thoughtful experience beloved by guests. Check out Atomic Habits by James Clear as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "A little bit better everyday." In today's episode with Andy Little we will discuss: Staring as a server Team environments in the kitchen Attending the C.I.A. Should you go to culinary school? Networking in the restaurant world Discipline Be unique within a specific standard Recipe execution - what makes the end result taste different? The Nashville food scene explosion in the early 2010s Seeking momentum markets Sharing a curated YouTube list with your team If you can't teach and inspire, you can't lead The interview process The desire to help your employees grow and leave your restaurant when they are ready Give your staff the tools and knowledge to be better than you Identifying when you are in over your head Branding Chasing success on social media Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Dogged persistence What is your biggest weakness? Dogged persistence What's one question you ask or thing you look for during an interview? Attitude AttitudeWhat's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Don't be an asshole What is one uncommon standard of service you teach your staff? Personal engagement on a human level; we don't just take orders What's one book we must read to become a better person or restaurant owner? The Story of Ferdinand by Munro Leaf and Robert Lawson GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Clear perspective of what they want for themselves Name one service you've hired. Allen Benton Bacon What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? iPhone If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Try to get a little better every day be a good person Be yourself Contact info: Josephine On 12th website Josephine on Instagram: @josephineon12 Andy Little on Instagram: @chefandylittle Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Andy Little for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

On this episode of BoCo town guests Virginia Finnerty, Gail Baird, and Courtenay Bailey tell us about the search for AOP's new executive director, important elements for an executive director to be successful, and where our new ED has come from and what plans she has for the future of the Turnage.Arts of the Pamlico Events Calendarhttps://www.artsofthepamlico.org/events/ Reader's Theatre Performancehttps://www.artsofthepamlico.org/events/readers-theatre/ Afterschool Spring 2022https://www.artsofthepamlico.org/youth-arts/ Gail Baird, AOP board memberVirginia Finnerty, AOP board chairCourtenay Bailey, new AOP executive directorSupport the show (https://www.artsofthepamlico.org/support/)

BOCO Town is recorded on stage at the Historic Turnage Theatre in Washington, North Carolina.The recording session is open to the public.  Visit artsofthepamlico.org for the next recording date.Hosts Steve Barnes and Leesa Jones chat with Alice Sadler, who provides a first person account of life in Washington  while schools were still segregated. Her gifted storytelling brings that history to life in our imaginations.Alice Sadler is curator of the P.S. Jones Museum in Washington.Jennie Ann Cole and Liz Liles discuss homelessness and Photo Voice, which is an exhibit here at the Turnage Theatre.Support the show (https://www.artsofthepamlico.org/support/)

Hosts, Steve Barnes and Leesa Jones chat with Jeffery and his new intern.Support the show (https://www.artsofthepamlico.org/support/)

Leesa and Steve chat with Ethan Wolf, Heather Summers, and Ashley Padgett (Beaufort County schools)Support the show (https://www.artsofthepamlico.org/support/)

Hosts Steve Barnes and Leesa Jones chat with Clay Carter and Ethan WolfSupport the show (https://www.artsofthepamlico.org/support/)

Steve Barnes chats with Jeffery Phipps and Ethan WolfSupport the show (https://www.artsofthepamlico.org/support/)

On this episode I chat with Chef Iain Jones, Pastry Chef of the 3 Michelin Star Restaurant The Inn at Little Washington. We talk about his career, maintaining a high level performance at the restaurant, managing teams in a way that offers a life outside of food, how he creates desserts, following your passion and much more. A lot of great insight from Chef and just someone in the industry performing at a level that many aspire to. Check out the blog: linecookthoughts.com If you are on Apple please leave a review! --- Send in a voice message: https://anchor.fm/raymond-delucci/message

Jason is joined by Allie Papajohn of EatDrinkCLT to discuss their trip to 3 Michelin Star restaurant The Inn at Little Washington. --- Support this podcast: https://anchor.fm/scallionpancake/support

Each week, host Mike Hover (@hoverdrive) and a guest use Wikipedia's random article generator to determine what they will chat about. This week designer and illustrator Erik Caines (@ecaines) journeys 'Into The Wikiverse' and we discover The Inn At Little Washington. We talk about road trips, the inception of the Michelin Man, and Lost.  Follow us on IG @intothewikiverse.  Music provided by audionautix.com and additional sound effects music provided by freesfx.co.uk. Cover art by Lev Cantoral (IG @ominusorb).

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This episode was produced in partnership with Discover South Carolina and Charleston Wine + Food.This week on HRN Happy Hour, we’re learning about South Carolina’s culinary scene from the people who know it best: its Chef Ambassadors! Meet Raffaele Dall’Erta and Jason Tufts, of Sumter and Aiken, respectively. They discuss the people, culture, ingredients, and relationships that make South Carolina’s food scene so dynamic. Both Raffaele and Jason have used their talents as chefs to build fine dining destinations in small towns.Born in Milan, Raffaele Dall’Erta struck out on his career path at the tender age of 15, attending culinary school at Vallesana in Northern Lombardy. The rich traditions of family, food, and Italian culture are the foundation of his culinary ethos. He has worked in esteemed kitchens like The Far Duck in the UK and Per Se in New York. After an 11-year turn as sous chef at the Inn at Little Washington, he landed at Hamptons in Sumter in 2010.Chef Jason Tufts can thank his mama for his culinary career. As a high school student, he took a job washing dishes for a downtown Aiken restaurant, which gave him an inside look at the behind-the-scenes dynamics of a chef’s life. He honed his skills at the Doctors Hospital of Augusta, the Green Boundary Club, and the Woodside Plantation Country Club, both in Aiken. In 2017, he was named executive chef of Malia’s, one of the town’s most popular restaurantHeritage Radio Network is a listener supported nonprofit podcast network. Support HRN Happy Hour by becoming a member!HRN Happy Hour is Powered by Simplecast.

David Dunlap was at the top of his game in March 2020. The executive chef, who gained experience in notable restaurants like The Inn at Little Washington and The Ashby, was running Maple and Pine at the Quirk Hotel in downtown Richmond and had just opened a second location in Charlottesville when the pandemic closed restaurants statewide. "Fifteen days of 'slow spread' turned into four months," Dunlap told Scott and Robey on the Eat It, Virginia podcast. "Then I got a call saying they weren't bringing back my position." The husband and father was now faced with a life-changing decision. Move the family to a place where restaurants were hiring during the pandemic or figure out a new plan. Fortunately for David, his wife Brittany took over. "My wife is a hustler. Her background is in marketing. She made a website and started to promote private dinners," he said. "I reached out to a bunch of wineries and breweries and started wine dinners and beer dinners for small groups of people and then kept myself really busy throughout the summer." And it was Brittany who found the space that would be the family's next adventure -- Midlothian Chef's Kitchen. "I needed a commercial kitchen. Where my daughter goes to cheer, that's where Midlothian Chef's Kitchen is now, and my wife kept passing by it. It used to be Shane's Rib Shack. They, unfortunately, didn't make it and this restaurant was open has had an awesome patio," Dunlap said. "And so in October, we signed a lease and got to work. We built the whole thing out ourselves. We didn't take on any investors so kind of just poured our life savings into this restaurant." Opened in early 2021, Midlothian Chef's Kitchen offers indoor/outdoor dining, curbside pickup, and prepared meals that can be reheated later.  Midlothian Chef's Kitchen 11501 Busy Street North Chesterfield, Virginia 23236 804-893-3562 See omnystudio.com/listener for privacy information.

Leesa Jones shares her journey from and back to Washington onthis episode of BoCo Town. Listen in to learn how the Washington Waterfront Underground Railroad Museum came to be in Washington, NC. Learn about and hear the coded language used to communicate paths to freedom andthe role the Pamlico River "alley" played in the pursuit of freedom.Then watch for the next episode when Leesa brings her delightfulpersonality back to BoCo Town as the new co-host starting in April2021.Support the show (https://www.artsofthepamlico.org/support/)

Listen in to this BoCo Town episode and learn about thesaxophone and two musicians that have mastered it and manyinstruments. Michael Stephenson and Jim Gilliam join us on stage atthe Historic Turnage Theatre to share their musical journeys, funfacts about the instruments they play and how they came together atPitt Community College to keep the journey going.Support the show (https://www.artsofthepamlico.org/support/)

Story number one is about Jeff McDonald. He married Collete Stevenson on September 14, 1963, and had two kids. Jeff was intelligent. He studied thorastic surgery. He became a Green Beret physician.  One night Jeff called 911 to report that there had been a stabbing. His wife had been stabbed 21 times in the chest and 16 times in the neck. His children had also been brutally murdered. Jeff sustained a few injuries but reported that after finishing washing the dishes, his daughter had wet the bed, so he went and slept on the couch. He said men broke into the house with a woman who was holding a candle and chanting "Acid is groovy, kill the pigs."Police thought the story was a bit fishy, but they didn't have more to go on. He was formerly charged in 1970 of the deaths at an army hearing. He was dishonorably discharged and move to California for a successful career. His civilian trial began in 1979. He was convicted of the murders, it was found out that he found his daughter in bed after wetting the bed and killed her. After that, he killed his other daughter and wife to cover it up.Story number two is another family of four. In a small town which people call "Little Washington". The husband and wife were attacked in their bedroom by intruders, while the daughters slept through the attacks.  Police couldn't find any evidence of the involvement of the kids so turned their attention to the husband. He was very much into Dungeons and Dragons. Our own social media coordinator is very into role-playing games and explained it to the Sleuths. The husband had made friends at his college around the game D&D. They decided to murder his family in exchange for a part of the inheritance. The connection between these two stories will surprise you.

Hannah Neville of Honeybear Bakeshop joins Jason to talk about her time at The Inn at Little Washington, working at the Ritz, and starting her own cookie business.

Cooking In Marfa: Welcome We’ve Been Expecting YouBy Virginia Lebermann and Rocky Barnette 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. Hi I'm Virginia Lebermann and I'm Chef Rocky Barnette of The Capri and we've come up with a book called Cooking In Marfa: Welcome We've Been Expecting You.Suzy Chase: Dusty ranch land surrounding a tiny rural town near the Mexican border and an internationally renowned art mecca far off the beaten path is Marfa, Texas, 200 miles South of El Paso "with its ethereal high desert landscape, cavernous blue skies and views for 50 miles" as the artist Donald Judd once put it. Hotelier, philanthropists, and Ballroom Marfa co-founder, arts pioneer, Virginia Lebermann along with your partner, chef Rocky Barnette have written this wonderful tribute to your restaurant, The Capri but before I go on, let's talk about how Marfa put a shelter in place, right when COVID began and how has that affected you, and the restaurant and your life?Virginia & Rocky: We shut the restaurant March 17. Yeah. Officially started the talks on the 13th and we have not reopened. When we initially shut due to mandates, we had a big staff meeting or a series of staff meetings really and just came together and talked to everyone about how they wanted to handle it. Yeah, it was kind of a democratic process because we were concerned first of all, about their health and then second about West Texas in general and then third, we wanted them to be a part of the decision making process. And the general consensus was that we would ride this thing out as long as we needed to and just keep everyone safe. So that's how we handled it. So nine months later, they're on their second shelter in place. The nearest hospital is 26 or seven miles away in Alpine, Texas and that hospital has two ICU beds and two ventilators and the Midland hospital and the El Paso hospital have stopped taking transfers so it's been very, very touchy for that small town.Suzy Chase: The Capri was originally intended to be a cultural arts project housed in one of the three Adobe and steel army airfield hangers, which you bought in 2007, along with The Thunderbird motel across the street. Can you tell us a little bit about that?Virginia & Rocky: My dear friend, Fairfax Dorn and I had started Ballroom Marfa. We opened our doors in 2003 and we were bringing in artists from all over the world and commissioning new work and bringing people in to see that work. It became difficult to house people. And so I became a partner in The Thunderbird Capri Project and then ultimately bought everyone out. And we ran the Thunderbird hotel with the intention, really of focusing on housing artists for the Chinati Foundation, for Judd, for the Lannan Foundation for all the foundation projects that were bringing really serious people into town so that's how the motel happened and The Capri was actually a sister motel and we renovated it in such a way that it became more of an event space and we would have our first program there ever with ballroom was we had Sonic Youth come and play for a Chinati weekend. It was wild.Suzy Chase: Back in the day when things were wild. I love to hear your vision to connect the food to the region, to the culture and the design of the restaurant.Rocky Barnette: I think at the beginning, I guess with the food to the region is Virginia's mother has a ranch, seven miles West of town and going out there, there are still spots along the ranch where you can see where fires were built and there was a series of caves where you can still find arrow points and tools for grinding, cooking and cutting and so some of those have been carbon dated to be 10,000 years old. I'm like, okay, people were here 10,000 years ago. The landscape was a little different weather patterns are a little different, but what were they eating prior to dairy queen or, orSuzy Chase: Shoney's?Rocky Barnette: Um, so that started this line of questioning. And then Virginia inspired me greatly about this because she would say, well I used to live in Terlingua and down there and we would make prickly pear wine and we would make some bread out of mesquite bean flour and I'm like, what is all this stuff you're talking about? And so it just kind of opened up my mind to start trying to rediscover or reinvigorate a sort of way to eat in the desert without flying in seafood.Suzy Chase: Most cookbooks that are affiliated with restaurants don't mention the design aspect at all and that's one of the lovely things about this book is you describe it in great detail. How do you create spatial fluidity in a perfectly rectangular box? That's the question of the day?Virginia & Rocky: You section a little bit of it off because it's a large box. When we called Sean Daley, who is a very dear and very old friend to ask him to participate in the project. I had a little narrative that I had woven in my own head to share with him about where we wanted to go with the space and it was about the old mercantile stores on the border and in Southeast Texas, where I up were really the center of social activity for these ranchers and farmers. I think in the book, I say, you could buy a can of Folgers coffee and maybe a broom if things are flush and some twine to tie some things together, but really it was all about sitting on the front porch and talking about your neighbors and talking about the weather and that's sort of the feeling that we wanted there, a historical reference with some modern edges to the texture, to the materials.Suzy Chase: In the book you wrote. "There's a magic that bar stools can make when they're all lined up perfectly and make a sculptural statement."Virginia & Rocky: That is my Virgo coming out. I love to walk in to the restaurant and these beautiful turquoise leather bar stools in a line, make my heart swoon. If they're not lined up she starts twitching and screaming about centipedes. A part of the design too was that Sean Daly pulled a lot of colors from the landscape, like he pulled colors from not the foliage in the spring when it was bright and vibrant but the foliage in the winter when it was a little dull and so that would be some colors of the curtains and then they were brightened up by the barstools themselves. And so it's a really good contrast.Suzy Chase: Where exactly did you two grow up?Virginia & Rocky: I grew up on my family's ranch in Southeast, Texas on the Gulf coast, went to school in Austin, which is certainly the bastion of progressive thought in the state of Texas. So that's where I am proper Texans. I'm seventh generation. And I, well, I was born in Asheville. I was part of a military family. So I also lived in Fort Huachuca Arizona for four years, and then Fort Bragg, North Carolina, and then back to Hendersonville area and then went to culinary school, Asheville. So Virginia, you went to Nepal when you were 19. Did your family think you were crazy or were they all for it?Virginia Lebermann: They thought I had absolutely lost my mind. That was pre cell phones. So I would send a postcard home that would take three or four weeks to get there. They thought I was absolutely mad, but I went through a program with Brown University and it was a life changing experience on every level for me, as you might expect.Suzy Chase: Then in your twenties, you spent time in Africa and then you traveled around Europe and did all the things, but you say your travels in Mexico have always had the most profound reverberations for you. Can you talk a little bit about that?Virginia Lebermann: You know, I think that the antiquity that exists in Mexico is so much more vibrant to me personally than even the antiquities of Greece or Rome and it is on the same landmass that I grew up on. You know, you can sit on the back porch at the ranch and you're looking down into Mexico and that connection to the land, but then the real mystery for me of the Mayans and the Aztecs and what they were eating before the Spaniards came has just always been really exciting to me and I think it has to do with proximity a lot of it, you know.Suzy Chase: And you wrote in the book "out here you can drive for hours and often never see a vehicle, I find that thrilling" you wrote and I imagine it was the same way in Mexico.Virginia Lebermann: Oh yeah. And Nepal and Africa, there's definitely a thread. There's something that I love about that feeling that you're the first, albeit an illusion let's be clear, but that you're the first to be there sort of.Suzy Chase: Rocky, I want to hear all about Evelyn Juanita Barnette.Rocky Barnette: That was my great-grandmother. So I'm from Appalachia. Everybody starts procreating very young there apparently. So my mother had just turned 16 when she had me and so she was working a lot and still trying to go to school and so I was essentially raised by my great-grandmother for the first three years of my life and then from the time I was seven til she died when I was 20. And so she was an old Southern lady. She had 13 siblings, grew up in the great depression through every single war and she and my great-grandfather, the front of the two-story house was right on the highway and they turned it into a produce stand because it had a giant garden in the back, and that was their business. He was a mechanic across the street at a truck line, and then he, and she would both run the produce stand on a daily basis. So it was like a mini farmers market.Suzy Chase: Was she a good cook?Rocky Barnette: Yeah. Pretty good.Suzy Chase: Do you think that's where you got your culinary skills from your innate culinary skills?Rocky Barnette: Yeah, sort of like inspiration because my mother is going to be ashamed said this, but she's not the best cook in the world but I was inspired by my great-grandmother and what I started doing... She started getting sick when I was a teenager because she was old. So I started trying to recreate things that she would make before I went to culinary school.Suzy Chase: Before culinary school, your mom finagled a job for you at Shoney's when you were 13. Right. And Shoney's is so much better than Denny's.Rocky Barnette: Yeah. It's funny that that Shoney's that I've worked at then got bought out by Denny's and I was like, I don't want to work there anymore.Suzy Chase: So you made money to buy Nintendos and sneakers, and then you moved on to Chico Tacos and Henderson, North Carolina, where you were hired by the German owner, Kurt Markel, who sort of took you under his wing and suggested books for you to read. Then you made your way down to Mexico with a friend of the family's name, Ray who owned a fruit packing business, apple orchards, and a trucking line. Fast forward to your first culinary epiphany in Mexico. Can you tell us about that?Rocky Barnette: I think my only understanding of Mexican food at that time was like TexMex sort of things and even though I worked in what I thought was a Mexican restaurant for three years, but I was high up in the mountains, like the Sierra Occidental Mexico and we were eating beans every day and they were firing fresh tortillas at every meal and you would have a salsa or onions or something with it but when I was at home growing up with my grandmother your traditional Appalachian meal is pinto beans, cornbread, and chopped up vidalia onion and you wound up eating that a lot because it's inexpensive. So I felt right at home. I was like, well, I must be Mexican.Suzy Chase: So, this cracked me up. So you get back to North Carolina three months later and your mom is freaking out.Rocky Barnette: Oh yeah. So this was also the time when there weren't cell phones, no nothing there's no police, running water, postal service, phones, like you'd have to drive an hour down the mountain to use a payphone.Suzy Chase: Did she think you just died or something?Rocky Barnette: Yeah. She she was beside herself. She was like trying to call the national guard and they're like, yeah, we, sorry, can't help you.Suzy Chase: Oh, your poor mom.Rocky Barnette: She thought I was going for a week and I thought I was going for a week or two and then it turned out to be about three months.Suzy Chase: We just talked about how you started your culinary career at Shoney's. So did it blow your mind when you got the internship at the famed Inn at little Washington in Virginia?Rocky Barnette: It was so new and so refreshing and so foreign and so exotic to me that I was just so happy to be there, that I was willing to do anything that they told me to do like go wash the dog, wash somebody's car, go do this, polish this, work 16 hours a day. Yes, yes, yes. And I don't mean any of that as a bad thing. I was so excited to be there and I found it so thrilling, no matter how hard the work was or how long the hours were, because I'd never smelled things like that and never seen things like that. I mean I never tasted French butter before. My grandmother loved produce and she loved food and she was a great cook, but we didn't use fresh herbs in anything. I'd never tasted fresh herbs and I was 20 years old. And so I learned what they call the traditional brigade system it's like the chef is the chef and then everybody trickles down from there. And I was happy to have just been able to start anywhere. And I started as a dishwasher.Suzy Chase: Then you wind up catering shows at The Capri, really thinking about something that you could do for the community you wrote in the book, you had no courage or capital only compunction. How did the idea come about?Rocky Barnette: Well, I'd spoken to Virginia like a few years before, cause I was doing catering events for Ballroom Marfa or I'd like deliver some soup to her house. I had a job at the time, but it was boring to me so she started talking about how she originally intended to have a kitchen at The Capri and we talked about it and I looked at some plans and then we started dating and then she had a captain who could exact your plans. And she intended to do that. That's what I say. Yeah.Suzy Chase: Yeah. In the book Virginia wrote "eventually it all came together we had a classically trained chef on the loose in the culinary challenged town of Marfa we had a town with a lack of great restaurants and incredible adobe structure sitting empty without its next story, we had a match made in heaven" Virginia. Can you tell us about that?Virginia Lebermann: The Capri had been used for some music shows and things like that with Chinati Foundation and Judd and Ballroom, and then people had rented it here and there for events, but it's such a gorgeous building and sits on such a beautiful piece of property in the middle of town. I just felt like ballroom needed its extension and it needed to be a culinary extension, sort of a laboratory to think about where we live. And Rocky seemed like the perfect person, the force to do that with me.Suzy Chase: Like you two have complimentary super powers that when they come together, it makes for something crazy amazing.Virginia Lebermann: And that's very generous of you to say.Virginia Lebermann: Virginia, the subtitle of this book is Welcome We've Been Expecting You. And that phrase is sprinkled all throughout the book. What does that phrase mean?Virginia Lebermann: So that happened when I did call Sean Daley, our friend and designer of The Capri to tell him this crazy story of mercantiles along the border and what we wanted it all to feel like I spoke for, you know, seven or eight minutes. And without missing a beat, Sean Daley had just responded from dead silence to welcome we've been expecting you. And I said, yeah, you get it. And he's like done I'm on board. I want to be a part of it. So it's on the matchbooks that we have at The Capri. We kind of use it. It's the spirit, the essence of what we're trying to accomplish and what we're trying to have the space feel like that you walk in and you take that sigh of relief because you know, somebody is there who is interested in taking care of you.Suzy Chase: And I heard your drinks come fast, you don't have to wait long for a drink.Virginia Lebermann: You don't, we impress that on the boys for sure and the ladies.Suzy Chase: Virginia Food & Wine said you're at the heart of the more recent design and hospitality movement in Marfa. Do you think design and hospitality as a concept will change post COVID or do you think it's going to go all back to normal the way it used to be?Virginia & Rocky: I think that is such an incredibly profound and wonderful question and it's so hard to answer. I think it's what everyone in the restaurant business and the design world are. Everyone's talking about that right now. What has become superfluous? What is still sort of mandatory for the essence of our human spirit in terms of design and culinary endeavors. I have a handful of chef friends from restaurants throughout the United States at this point, and there's one thing that there's this epiphany that they've had where it's like, you know what? I kind of liked this model of people pre-ordering and then we go put it out on the sidewalk and they just like drive by and pick it up without stopping like logistically it's easier to control in a certain sort of way doing delivery where it's like the reinvention of the takeout window but at the same time, what you worry about is when you grow up in restaurants and you love going to restaurants, there's the possibility that, well, you're absolutely going to lose a bunch of restaurants that used to love to go to. And there's a possibility that if it changes too much, you won't be able to go to a restaurant in the way that you did before. And it's not a natural chain of evolution. I don't think it's good for restaurants like Daniel Boulud's restaurant at restaurant, Daniel in New York like I think those things have a purpose in life and Jean-Georges and La Bernadin but these places with these tablecloths, these things like 11 Madison Park has its place, but also every single dive bar and every ethnic restaurant in Queens, like everything has its place in the grand scope. But if it all becomes about the bottom line and how to control inventory and staff hours and all of that, then you've lost the community aspect and the human aspect. Can you imagine all of the ideas? The only design will be what kind of box you get your food? Right? I mean, all the ideas that have happened from the community of restaurants, the poetry that's been written, the paintings on the walls, restaurants and design, and all of these things are such a steadfast place. Spilling sauce on a velvet chair.Suzy Chase: I know I miss going to this bar here in the West Village and listening to the jukebox, sitting at the bar, talking to some rando who probably has an amazing story and listening to some Lynrd Skynryd.Rocky Barnette: Where are you going Blue Smoke?Suzy Chase: No it's called WXOU on Hudson.Virginia Lebermann: Fantastic. Well, I miss that too.Suzy Chase: There's that scene in the movie giant where Elizabeth Taylor is welcomed to town with a huge party of barbecued meat. What principles of West Texas hospitality do you to embrace?Virginia Lebermann: The largesse of it all. Though certainly the excess is a trademark style of any Texan who entertains. We talk about that in the book where you walk in and if, if you are a known quantity and loved by Rocky, he comes out of the plating room and has the entire restaurant clap for you.Suzy Chase: I love that.Virginia & Rocky: It's really fabulous and it is embarrassing and very warm and funny at the same time. That's really an appropriately posed question cause you say welcome to town. The last thing you want to do as a guest is to arrive somewhere and feel like, what are you doing here? So you want people to say here put this down your gullet, sit down.Suzy Chase: I saw the Donald Judd exhibit at MoMA last week and I got to thinking, did Donald Judd influence Marfa or did Marfa influence Donald Judd?Virginia Lebermann: I'm not a Judd scholar. So I'm always a little bit anxious about speaking to a few, simply about what I think happened with Judd but you know, he was influenced by the landscape. It was there where he had the space to create these enormous bodies of work and have them installed in a way that had a relationship with a forever landscape. And conversely, he put Marfa on the map very slowly. You know, when I first started going to Marfa as an adult who was sort of aware of the art world, the people who were there to see Chinati and the Judd installations they were from Germany, they were from all over Europe we never saw a Texan, hardly ever, and a flash of New Yorkers. It's been a very slow process. I mean, if you, if you're touched by the art world at all, you know who Donald Judd is. And so that in turn affects the tourist base in Marfa and the tourist economy there,Suzy Chase: The construction and design of this book is a work of art. Speaking of art can you tell us a little bit about the look and feel of the bookVirginia & Rocky: I happen to be holding in my hand right now. We were introduced through a friend, Jess Hundley who was sort of an external advisor and editor on the book. She's from Los Angeles and has worked on many, many, many books. And she introduced us to a designer called Brian Roettinger, who also based in LA and is actually quite famous for his album covers and wins Grammy's for those and we loved Brian's work. Then we asked Phaidon if they would break with protocol a bit and use a designer that we introduced them to and they very patiently and kindly said yes and so Brian came out to Marfa. I understand is quite different from many books where usually the designer is far away and perhaps doesn't ever see the space or the restaurant or the town or the region. And so Brian got to come out and this is where I think he created a journal. It's a travel journal, the quality of the paper Douglas's photography, which we haven't even touched on yet it's just amazing. The incredible food styling by Rocky Barnette but Douglas the photographer who is also a dear friend. It was a wonderful project because we were also close, but Douglas has a house in Marfa and he has become quite a famous photographer in his own right but did this project very much out of love for all of us and for Marfa and we worked on this photography for a year, we would work on it every time he came in to town just to come home from being on the road. So I think it has that feeling of, oh, it's very personal. Yea Doug is one of the most incredibly effective and professional people I've ever worked with.Suzy Chase: So Rocky, I'm dying to hear about your famous guac.Rocky Barnette: What do you want to know about it?Suzy Chase: Well, why is it so famous?Rocky Barnette: I don't know. I guess people really like it. I think, I guess it tastes good. I grew up mostly in Asheville, North Carolina, and there are a lot of vegetarian restaurants and they're really good and there's a lot of good produce around there. When I first started going to school, we were going to vegetarian restaurants or Mexican restaurants and I've learned about what foie gras was seared foie gras I was like why couldn't I do that with an avocado? And so then I was like, well, I'm here in Texas 20 years later might as well grill these avocados. And the strangest thing is that my Italian sous chef at the Inn at Little Washington, his name is Raphael De La Huerta is the one that taught me to make guacamole. I never knew how to make guacamole, but he taught me things like sneak a little cumin in and use some really fine extra virgin olive oil. And we'll maybe I'll add some extra lime juice and finally grill the avocados like my vegan foie gras dream and then it turned into guacamole and everybody wants to eat it all the time. And it's painful to have to produce. And in Texas, if you don't have guacamole and a steak, you're just in big trouble.Suzy Chase: I made your recipe for Watermelon Radishes with Habanero Vinegar, Aged Balsamic and Lime on page 100. Can you describe this recipe?Rocky Barnette: We started the restaurant in November and we started serving food in January. We're in the middle of the desert and the only thing that I could get that was like resembling a vegetable was watermelon radishes and we had habanero's and we had pickled watermelon rind that I've made before and balsamic. So it was like, well, I'm gonna try to recreate a carpaccio. It pretty simple in my mind, but it just turned out to taste pretty good. The locals got sick of it after about six months to a year. By June, still the only vegetable we can get is without mail ordering something was a watermelon radish, but it was just kind of a sort of take on watermelon on watermelon on watermelon in terms of a carpaccio and just trying to bring out as much flavor as possible.Suzy Chase: Now for my segment called last night's dinner, where I, you, what you had last night for dinner.Virginia & Rocky: So glad that I can tell the truth. I made Crab Fried Rice, my new thing that I like to do with Nantucket Bay Scallops. Now that we're not in the desert anymore for this moment. And Nantucket Bay scallops are in season right now. And so I use sushi grade rice, and then I just try and chop up every kind of vegetable that I can find and then folding in the crab meat. And then I like to cook bay scallops with just fresh parsley, butter and fresh squeezed lemon or pink lemons, which we had recently and I don't mean to be a show off, but, um, and I call the crab fried rice, the mashed potatoes and the Nantucket Bay scallops become the gravy and so you put one on top of the other and it's just really light and refreshing cooked in coconut oil and a lot of ginger and garlic and onions and everything kind of comes together if I do it right, and don't drink too much while I'm cooking. Suzy, I eat a lot of Rocky's food and that Crab Fried Rice, I can't believe it. We were at a friend's house last night and he was making it for Gordon and Gordon stood up after his first bite and marched into the kitchen was like, this is legendary. What is this? It's pretty special.Suzy Chase: So where can we find you on the web and social media?Virginia & Rocky: So we're @CapriMarfa on Instagram. And we do not have a website at all. We still use a quill pen. haha We're pretty simple,The Capri remains a secret.Suzy Chase: Well now I'm officially obsessed with Marfa. I cannot thank you enough for coming on Cookery by the Book podcast.Virginia & Rocky: We are honored. You are so sweet to have us. Thank you so much. And we are indeed honored.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Scott Campbell is well known and loved for his outgoing personality in his role here in Washington, NC, as a realtor, a talented performer, and avid supporter of the arts.In this episode, Steve Barnes and Debra Torrence chat with Scott to learn about how Scott’s waterway to Washington and his love of the area.Scott drops a teaser of his upcoming reading of "Twas the Night Before Christmas"Support the show (https://www.artsofthepamlico.org/support/)

Washington Tourism Development Authority (WTDA) Executive Director, Erin Ruyle, along with her staff, Paula Stephenson and Gabrielle Whitlock, provide an update on tourism in recent turbulent months.Rather than reporting that Washington's tourism has been dramatically down, Erin provides a few surprising statistics that can be attributed to the region's resilience and the TDA's resourcefulness.Go to VisitWashingtonNC.com and TurnageTheatre.org for more information.Support the show (https://www.artsofthepamlico.org/support/)

For TaylorMade, Tony Starks writes product descriptions and website content for the worldwide golf brand. For the game of golf,  the Little Washington, Virginia native is a steadfast ambassador of diversity and inclusion. With Bo and Farrell, the Morehouse College graduate discusses his diversity and inclusion work with both TaylorMade and PGA Magazine and how he married his church pastor and how she met him on the range at Torrey Pines Golf Course for their first date.

James Jones discusses his upcoming new movieSupport the show (https://www.artsofthepamlico.org/support/)

Ray's on vacation this week so there's no new Parts Now Known episode. Instead Ray recorded a podcast highlighting some bad restaurant experience's he's had over the past couple years at places like Benu, The Inn at Little Washington, Milk Bar, and Blue Duck Tavern to name a few. Sometime's you gotta have bad dinners so you can appreciate the good ones that much more. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Emily Soeken, Arts of the Pamlico's East Carolina University's (ECU) State Employees Credit Union Public Fellows Intern joins BoCo Town Hosts, Torrence and Barnes. Soeken is currently a Junior in Theatre Education at ECU. Listen in as she shares how she was introduced to historical places, who gave her the theatre bug -- on and off stage -- and what she is creating for your next visit to the Historic Turnage Theatre.Support the show (https://www.artsofthepamlico.org/support/)

Before podcasts, oral storytelling around a campfire, on a porch, at a reunion threaded together lives in a community. Guest Sarah Bryan was drawn to oral storytelling from an early age, sitting at the feet of her elders taking it all in. Sarah leads the NC Folklife Institute and will be leading a research project supported by the NC Humanities Council to plan an indepth project to capture the oral histories of the Turnage Theatre. Eric Martinez, AOP's Golden Leaf Foundation-supported summer intern has dug into the newspaper clippings of the past and memorabilia to add to the project so listen in to learn what they have found so far. Once complete, a permanent exhibit at the Turnage is planned, which Andre Nabors of Visit NC will assist in sharing with visitors to our community. Tune in to learn about this rich project to capture the history of a rare jewel, the Historic Turnage Theatre.Support the show (https://www.artsofthepamlico.org/support/)

Peggy and Teri describe their visits to a garden in Little Washington, VA; the National Colonial Farm, MD; and the Blooming Hill Lavender Farm, VA. To identify good and bad pests in the garden, they recommend Jessica Walliser's Good Bug/Bad Bug book and also recommend that gardeners contact Maryland's Home and Garden Information Center as well as the extension agents and Master Gardeners in Virginia. They list several virtual and in person events taking place this week in the DC metro area. They also announced that Gardens 'n Plants podcast will now be weekly so tune in next week. Check out Peggy's website, pegplant.com, and Teri's website, cottageinthecourt.com, for more information. Contact them via gardensnplantspodcast@gmail.com.

Shannon Resing and Wayne Stoeckert are two local artists who are woven into the fabric of what our community experiences in the arts routinely. Shannon is a trained dancer and owner of Moulin Rouge de Danse. Her team offers an array of classes for youth and adults in the red barn with recitals at the Turnage Theatre. Wayne has a long history of playing and singing in bands starting up north in New York State and down the eastern seaboard. His smooth vocals and flying fingers on the guitar immediately draw you into his art. Join us on BoCo Town as we talk with and listen to the movement and sounds of Beaufort County.Support the show (https://www.artsofthepamlico.org/support/)

A three-Michelin-star restaurant in the American state of Virginia started using mannequins as guests when it reopened last May. The Inn at Little Washington placed mannequins in different areas around the restaurant to make its dining area look busy. Some of the inanimate guests are seated right next to real customers, while others are posed on couches, appearing to be in conversation. The luxury restaurant partnered with a local theater company to dress the mannequins and make them more lifelike. The mannequins wear wigs, hats, and clothes inspired by 1940s fashion to suit the theme of the restaurant. When Virginia lifted some of its lockdown restrictions, restaurants were permitted to operate at 50% capacity. Patrick O'Connell, chef and owner of The Inn at Little Washington, said that the restaurant used mannequins to fill the empty spots in an amusing and attractive way. He hopes that these well-dressed dolls can put customers at ease and make them feel less separated from other people in the restaurant. O'Connell also said that his restaurant is taking the threat of the pandemic seriously and doing its part to keep the coronavirus cases and deaths in Virginia low. He added that restaurant staff are following proper sanitation protocols, such as wearing masks. To add more flair, masks worn by restaurant staff will be designed with Marilyn Monroe's smile or George Washington's chin. An image of the mannequins seated at the restaurant received mixed reactions on Instagram. Some people said that the new set-up is creative and made them excited to go back to the restaurant. However, others found it creepy and compared the scene to horror movies.

Paloma Capanna joins us to share her journey into the writing world. An attorney practicing and living in Beaufort, NC, Capanna now has two professions having authored poems, a collection of essays entitled Nearly Fifty and a recently completed first — a political thriller titled Inconclusive. Listen in and make your own conclusions about this talented member of the AOP art group affiliate, the Pamlico Writers Group.Tim Bivans joined us from his music studio in Auden. A popular musician and band member of 4 Asses and a Mule which has performed at AOP’s Historic Turnage Theatre. Bivans has deep roots in music theory and a love for music of all kinds. Join us for the stories and sounds of Tim Bivans.Support the show (https://www.artsofthepamlico.org/support/)

Gary Duncan joined us on BoCo Town to share his journey from neuro scientist to clothing designer. A musician too, Gary brings microscopic images to life in vivid colors and transfers them on to cloth for uniquely designed women's clothing and COVID19 masks. Nanette Garrett of the band Garrett is an award winning singer, musician, talented song writer and more who found Washington in her youth as her musical passion found a stage. She's been sharing her music ever since. Find her performing in the region, online and on today's show.Support the show (https://www.artsofthepamlico.org/support/)

KFC and Hershey both made news this week with LGBTQ friendly actions in support of diverse workplaces. But first, The Inn at Little Washington has set up mannequins to enforce social distancing, and bike sales are surging in the US. Bob Switzer, the co-inventor and founder of fluorescent paint is our Business Birthday. We're all business. Except when we're not. Apple Podcasts: apple.co/1WwDBrC Spotify: spoti.fi/2pC19B1 iHeart Radio: bit.ly/2n0Z7H1 Tunein: bit.ly/1SE3NMb Stitcher: bit.ly/1N97Zqu Google Podcasts: bit.ly/1pQTcVW Pandora: pdora.co/2pEfctj YouTube: bit.ly/1spAF5a Also follow Tim and John on: Facebook: www.facebook.com/focusgroupradio Twitter: www.twitter.com/focusgroupradio Instagram: www.instagram.com/focusgroupradio

Join us for our 10th BoCo Town episode and take flight - really! Bily Vaughn shares his love of flight and the background on how the flexible wing, Rogallo Wing, was created that led to hang gliding and numerous innovations. Al Powell shares the first drone program for youth in Beaufort County, a partnership with Microsoft and how you can get involved with the IBX STEM Center. Support the show (https://www.artsofthepamlico.org/support/)

Ray MidgettRay joins us to share his passion for local maritime history. Listen in as Ray shares a bit of history about the river port Washington used to be, how a deadly twist of fate for President Lincoln has ties to the region, and the work of a local group preserving Washington’s history, the Historic Port of Washington, is bringing history to the fore.Ruth WyandRuth Wyand, a one-woman band — literally — spent time with us sharing how she sings, strums, drums and shakes songs across a range of genres for a truly unique musical experience. Listen in to how Ruth and A Tribe of One does it and then plan to see her perform in person at not one, not two but three! Arts of the Pamlico events across Beaufort County on October 17, 2020.Support the show (https://www.artsofthepamlico.org/support/)

Ginger Gehres, ArtistArtist, Ginger Gehres, has always considered her soul to be that of a naturalist and conservationist. Running the gamut from wildlife, landscapes, and florals… they all hold a fascination for her. She carries a deep desire to show others their individual beauty. Join us as we talk with visual bard and award wining artist Ginger Gehres about how she tells a story through scratchboarding. Scratchboard is a fine art technique that employs the use of sharp tools to remove top layers of ink with different ways of scratching (cross hatching, stippling, small slashes, etc.), exposing an under layer that is white in order to create an image. Find Ginger's work at the Lemonade Gallery in downtown Washington, NC and online at gingergehres.comBob Daw, MusicianBob Daw joins us for a talk and a song today. Having learned the guitar from his father and a friend at the age of 13, Bob has continued to play music through the good times and through some difficult times in his life. Join us for our conversation with Bob Daw about his love for music, passion for fishing and his bucket list. And listen in as we meet a red hair girl in his featured song. Find Bob at the BCTMA jams and online at BCTMA.org and on Fb.Support the show (https://www.artsofthepamlico.org/support/)

Amber Flora Thomas, a writer and poet, professor and more joined us today for BoCo Town. The author of Eye of Water: Poems which was selected by Harryette Mullen as the winner of the 2004 Cave Canem Poetry Prize. Her other books include, The Rabbits Could Sing: Poems (University of Alaska Press, 2012) and Red Channel in the Rupture: Poems (Red Hen Press, 2018). You can find her poetry in publications we shared below. Brian Burke (Back Pocket Buddha) hails from New York but has been in North Carolina for over 20 years. He has been playing music and performing for audiences since his days in high school playing guitar. Listen in to learn about his musical life.Support the show (https://www.artsofthepamlico.org/support/)

Lou Hunley is the Children's Librarian at BHM Library. Headquartered in Washington, NC the regional library serves Beaufort, Hyde and MArtin Counties, including Ocracoke Island. Lou coordinates and supports children's programming across the region. Lou shares what locals can find online through the library system, programs they have been working on and what she calls a noodle-head tale!Erin Staebell is the Arts of the Pamlico Turnage Theatre's Coordinator for theatre and youth programs. Erin grew up in the mountains of West Virginia and brought her experience and love of theatre to NC when her family bought a boat...as the story for many of us who live here goes. Erin shares programs currently online through AOP and her history with quirky school mascots, one featured on NPR's Wait, Wait, Don't Tell Me! Show. Listen in!Support the show (https://www.artsofthepamlico.org/support/)

Jenny Mastin is a Ceramic Artist. Jenny grew up in the area and attended East Carolina University in fiber arts. She took her education to the mountains of NC and over the past 30-years has taught adults and students of varying ages. Her artistic passion is in sculpture and slab work depicting human and animal characteristics, often mixing in other materials. Jenny has exhibited at Seagrove as an invited artists and currently has her work at Chowan Arts Council in Edenton. She will be exhibiting soon at the Arts of the Pamlico Turnage Theatre in downtown Washington where her studio will be based starting this summer. Check out her jennluma clayworks page on Facebook and listen to the podcast about Jenny's life in clay. Jay Costello shares his journey in music with BoCo Town -- starting with "getting his his first instrument, an accordion, from his Polish mother at his baptism." Infulenced by the music of his era, the 50s and 60s music are his favorites. Jay plays a wide variety of musical instrument and music genres from jazz to traditional music with bands he pulls together for events following in his influencer, Steve Creech's, foot steps. Listen in to Jay share his musical journey with us on BoCo Town, Support the show (https://www.artsofthepamlico.org/support/)

BOCO Town's podcast continues with part 2.We talked with Chuck Phillips, singer, songwriter.We all enjoy hearing Chuck perform and he didn't let us down.In this episode, Chuck plays "Nobody Told Me" by John Lennon, along with "Ship Goes Down" which is one of his own songs and one of our favorites.Support the show (https://www.artsofthepamlico.org/support/)

Welcome to one of the smallest towns in the world with a big presence in the food and hospitality space. It's The Inn at Little Washington in Washington, Virginia. Chef Patrick O'Connell has been at it for 40 years in the same place. With no formal training he has become one of the great American chefs of all time. Now with 3 Michelin Stars, his restaurant and inn are a destination for all those seeking out a luxury country getaway with no cell service. All this and more on this episode of The Itinerary!

MEET THOMAS NEEL After a decade in the specialty automotive industry, THOMAS NEEL undertook a major life-change and became a fine art painter. Live An Artful Life spans Neel’s 30-plus years of experience as an accomplished artist with over 40 one-man shows to his credit. Having been a gallery owner, involved in fine art publishing, an educator and writer he has also written a monthly newspaper column called “The Artist’s Perspective” for 10 years. Along with his wife, Linda, Neel founded Live An Artful Life® Inc in 2008. He has written two other limited-edition books and produced two short films. He was also the creator of the 30th and 40th Anniversary paintings for the award-winning The Inn at Little Washington located in Washington, VA. He and Linda currently reside in Denver, NC. Learn more about Neel on his site and connect with him on Facebook and GoodReads CONTACT: https://thomasneel.com/ (https://thomasneel.com/) https://www.facebook.com/liveanartfullife (https://www.facebook.com/liveanartfullife) https://www.goodreads.com/author/show/18931622.Thomas_Neel (https://www.goodreads.com/author/show/18931622.Thomas_Neel) BUY HIS BOOK: Live An Artful Life: The Art of Living Artfully (https://amzn.to/2riFbrg) SUPPORT THE SHOW BECAUSE I LOVE PUPPIES! https://www.berglearning.com/ (https://www.berglearning.com/) Use coupon code:Yuri10 If you’re looking for a high-quality CBD Oil click on the link and try out zilis. I’ve been using them for a few weeks and I’m sleeping better and have less joint pain. Zilis CBD Oil (https://shop.zilis.com/#/shop/from/7143366) This podcast is brought to you by Audible. I have used Audible for years, and I love audiobooks. Click on the link to get a 30-day free trial, complete with a credit for a free audiobook download Audible.com (https://www.audible.com/ep/freetrial?source_code=PDTGBPD060314004R) I CO-WROTE A BOOK!! SIGN UP TO THE PRELAUNCH LIST https://www.beleftbehind.com/ (https://www.beleftbehind.com/)

Spike's career, spanning nearly three decades, can be described as nothing short of creatively diverse. From chef and restaurateur to television personality, product developer and consultant, Spike is a force to be reckoned with in the culinary world.    After graduating from the Culinary Institute of America, Spike worked with some of the world's most renowned chefs and restaurateurs such as Gerard Boyer, Thomas Keller, Sirio Maccioni and Drew Nieporent. After making his television debut on Bravo TV's Top Chef, Spike went on to appear on several other cooking-related shows, including Life After Top Chef, Iron Chef America, Late Night Chef Fight and Beat Bobby Flay. He also hosted Midnight Feast and Food Network's Kitchen Sink.    In 2008, Spike opened up the first restaurant in his culinary empire on Washington DC's Capitol Hill: Good Stuff Eatery. His burger joint quickly became a favorite of political elites, including President Barack Obama. This success inspired a cookbook (The Good Stuff Cookbook) and multiple locations across the country and overseas. Following the opening of Good Stuff Eatery, Spike opened up We, The Pizza, Béarnaise and Santa Rosa Taqueria. Spike's newest restaurant, PLNT Burger, is dedicated to crafting and redefining some of America's favorite foods without the use of any animal products.Outside of his restaurants, Spike's popular DC speakeasy (The Sheppard) has paved the way for a second concept called The Morris.   Applying his experience and expertise as a chef and restaurateur, Spike has worked with several brands by providing them with creative and comprehensive culinary consulting services. His consulting projects include Sunny's and Campton Yard in Miami Beach and Vim & Victor at the state-of-the-art sports and active entertainment center, The St. James, in Virginia.    In an effort to put his passion for food equity and education into action, Spike began working with organizations like CARE and DC Central Kitchen as a chef ambassador and contributor. His work landed him the position as the first chairman of DC's Food Policy Council. He has used his voice to speak out about improving the quality of school lunches, equal access to whole and healthy foods and for the protection of the SNAP program. Spike continues to partner with groups like Food Rescue US and Food Policy Action to make a positive impact on our food system.   Most recently, Spike has combined his intimate knowledge of the Relais & Chateau kitchen life with his experience in media production by partnering with Show of Force as an executive producer to deliver a riveting and never-before-seen look behind the curtain that is the Inn at Little Washington. The Inn At Little Washington: A Delicious New Documentary will premier at the Virginia Film Festival and air on PBS in early 2020.   Spike lives in the DC area with his wife, Cody, and their son. When he's not in the kitchen or lobbying on The Hill, Spike can be found surfing any river or ocean that has a wave.   What a powerful and in-depth conversation about how to follow your passion, purpose and talents, and to make positive change while doing so. The main take away for me, in addition to his incredible amount of success with being a chef and restauranteur, and newest endeavor with PLNT Burger, is how he tapped into his creativity and inner voice. We talked a lot about how Spike really used his intuition and stayed connected to his flow state to create a meaningful and impactful career. A powerful reminder is to follow the ideosynchronicities you notice, and your inner voice.             Enjoying the show? For iTunes listeners, get automatic downloads and share the love by subscribing, rating & reviewing here!   *Share what you are struggling with or looking to transform with Julie at podcast@juliereisler.com. Julie would love to start covering topics of highest interest to YOU. Please also let us know if you are interested to be a guest on her show to discuss where you are stuck, and do live coaching with Julie on her podcast.    Connect with Chef Spike Mendelsohn  Facebook: facebook.com/plntburger Twitter: @plntburger Instagram: @plntburger Website: www.plntburger.com   Download our podcast interview with Chef Spike Mendelsohn here on iTunes Join host Julie Reisler, author and multi-time TEDx speaker, each week to learn how you can tap into your best self and become your You-est You® to achieve inner peace, happiness and success at a deeper level! Tune in to hear powerful, inspirational stories and expert insights from entrepreneurs, industry thought leaders, and extraordinary human beings that will help to transform your life. Julie also shares a-ha moments that have shaped her life and career, and discusses key concepts from her book Get a PhD in YOU   Here's to your being your you-est you!  You-est You Links: Subscribe to the Podcast  Learn more at JulieReisler.com Join The You-est You® Community for Soul Seekers on Facebook Book Julie as a speaker at your upcoming event Amazon #1 Best selling book Get a PhD in YOU Download free guided-meditations from Insight Timer  Julie's Hungry For More Online Program (10 Module Interactive Course)

Lauren V. Haas is an Associate Professor for the International Baking and Pastry Institute at Johnson & Wales University. In addition to her role at Johnson & Wales, Lauren works with John E. Koerner & Co. as the U.S.A. technical advisor for 100% Chef and TouFoods, and is a member of the prestigious Cacao Barry Ambassador's Club. Prior to joining the faculty at Johnson & Wales University, Lauren honed her pastry skills at some of the country’s most esteemed establishments, including the residence at the White House, Albert Uster Imports, the Hotel du Pont, and the Inn at Little Washington. Lauren’s interest in sustainability led her to pursue a master’s in Sustainable Food Systems from Green Mountain College, and she also holds a bachelor of science in Baking & Pastry Arts from Johnson & Wales University. Her work has been featured in numerous publications, including So Good: The Magazine of Haute Pâtisserie, American Cake Decorating, and Pastry Chef. In 2016, Dessert Professional Magazine named Lauren one of the Top 10 Pastry Chefs in America. Well versed in the foundations of classical pastry and emerging techniques and trends, Lauren’s passion is educating students and pastry professionals in the art and science of pastry. For more information, visit www.laurenvhaas.com. In this episode, you’ll learn about: How Lauren landed her first job in pastry Her first Executive Pastry Chef position: making high-end, Indian inspired desserts Making desserts for foreign dignitaries at The Blair House in Washington, D.C. Working as a consulting pastry chef at The White House Focusing on chocolate work at Co Co Sala in D.C. Her position as Corporate Assistant Pastry Chef at Albert Uster Imports Switching gears: becoming an Associate Professor at Johnson & Wales University And much more!

Joel Haas, Stoner Food Critic eats at one of America's Finest Restaurants... The Inn at Little Washington in Washington, Virginia. This meal is simply one of a kind!  See how amazing a three Michelin Star meal can be.  Follow Joel as he attempts to eat over 600 fine dining meals in 2019. This is the 16th state he's visited in just over 8 months with over 400 stoned meals devoured.   https://HighSpeedDining.com to follow the 420 Coast To Coast Tour of World Class Weed and World Class Food!  High Speed Dining in  Marijuana Friendly States all over the USA.

Sabato Sagaria got his engines started at Cornell, The Greenbriar Hotel, and The Inn at Little Washington. The pace picked up at The Little Nell and Union Sq. Hospitality where he rose to Chief Restaurant Office and...became a member of the court of Master Sommeliers along the way. Sabato left USHG and is now the President of bartaco. The Grape Nation is powered by Simplecast.

An intersection of the classic and contemporary defines today's episode: First up: Last week, Andrew made a pilgrimage to the legendary, three-Michelin-star Inn at Little Washington where the singular visionary Patrick O'Connell has been lording over his dream restaurant, inn, and other properties since 1978. While there, the two sat down for a revelatory conversation that has had Andrew's head spinning in all the best ways ever since. Then, we turn our attention to Los Angeles, and Lincoln Carson's new Arts District restaurant Bon Temps, which just debuted. Lincoln and Andrew have known each other since 1993, but hadn't seen each other for a quarter-century, so not only cover Lincoln's life and career (until recently, mostly focused on pastry) but also to shared memories of industry friends and restaurants from over the years. Andrew Talks To Chefs is powered by Simplecast.

Inner Banks STEM Center's Alvin Powell and Jessica Williams discuss the role STEM education opportunities play in the sustainability of rural communities.

Welcome to the Martini Minute, this is what's new in the world of luxury: Get cozy in one of The Inn at Little Washington's 23 rooms and suites. Then indulge in a carpaccio of herb-crusted Elysian Fields baby lamb loin with Caesar salad ice cream, a quartet of “Wellfleet Oysters” in Champagne sabayon, and more decadent delicacies. Set about 90-minutes outside of Washington, D.C.

We're not sure what the odds are of two Nashville chefs turning up in New York City on the same day, but somehow they did, and we were lucky to book them both for back-to-back interview sessions. First up: Chopped judge and prolific chef and restaurateur Maneet Chauhan takes us through her life and career, from her Indian childhood to her culinary training at the Culinary Institute of America to chef gigs in Chicago and the Tri-State area and ultimately to a home and success in Nashville. Then Andy Little narrates his singular career, which took him from Pennsylvania Dutch country to the Inn at Little Washington to other jobs before ultimately settling in Nashville and opening Josephine restaurant, currently in its fifth year. (Special thanks to The Mermaid Inn for providing us a space for these interviews.) Andrew Talks to Chefs is powered by Simplecast.

Jered and Esther visit the Inn at Little Washington and enjoy a delightful, and unusual dinner. Jered discusses his new favorite tv show. Esther gets excited about a spike in downloads.

Before being one of the most influential Chefs in Portland, ME, Chef Rob Evans was following the family trade of being a electrician. The calling of the kitchen was just too loud. He would go on to work at Goose Cove Lodge, The Inn at Little Washington, and The French Laundry. Evans returned to Portland's restaurant scene in 2000, when he and his wife, Nancy Pugh, took over Hugo's. In 2009, Rob won the James Beard Award, “Best Chef in the Northeast.” In 2012, Rob and Nancy left Hugo's to focus on Duckfat, which they had previously opened in 2005. Evans latest project is Duckfat Friteshack which opened in 2018 Show notes… In this episode with Rob Evans, we discuss:   How Evans got into the industry.  Using the restaurant industry to explore, get experience, and clarity on what you want to spend the rest of your live doing.  When traveling, exploring, and gaining experience, giving the restaurants you work for a minimum of 1 year of your time in exchange for the lessons.  Treating every dish you serve or meal you cook as a job interview, because you never know who your future investor could be.  As an owner, working through your upper management to maintain high standards of detail and overall culture. What Evans did to earn a letter of recommendation from The Inn at Little Washington's Patrick O'Connell  to work at the French Laundry. From the sous chef to the dish washing, creating a culture where there is an equal amount of "giving a shit".  The value and admitting your mistakes.   Going into business with people who counter you well.   Repacking gourmet or fine dining dishes to be more approachable when going from cooking for white collar to blue collar guests, Repacking gourmet or fine dining dishes to be more approachable.  How Evans style of "no waste" came from his attempts to maximize profit so he could stay afloat during the early years.  Having a genuine and generous approach to style of service.  How taking risks has served Chef Evans.  Finding the right people to take over your business.  Creating a business that is less dependent on creativity and skill level and more depending on systems, standards doing one thing better than everyone else, over and over again.   Using technology to streamline processes.  leveraging the gestalt management style.  Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Overly enthusiastic. What is your biggest weakness? Caring too much about what people think.  What's one question you ask or thing you look for during an interview? Have you played organized sports.  Look to see if they understand teamwork.  What's a current challenge? How are you dealing with it? Getting his newest project on auto pilot.  Share one code of conduct or behavior you teach your team. Don't belittle anyone.  What is one uncommon standard of service you teach your staff? The golden rule. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Self Observation: The Awakening of Conscience: an Owners Manual If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Money.  What's the one thing you feel restaurateurs don't know well enough or do often enough? Take risks.  What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Hand held POS.  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Golden rule. take risks.  Appreciate the moment.  Contact info: Duckfat www.duckfatfriteshack.com @duckfatmaine Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chef Rob Evans for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

009 The Wine Jerks This week we're joined by four Richmond-area wine experts: Booth Hardy of Barrel Thief, Nathan Conway of the Metzger/Brenner Pass family, Virginia Samsel of Native Selections, and Jeremy Wilson, former wine and food director at The Jasper (now part of the staff at the Inn at Little Washington—congrats Jeremy!). Over the course of a few bottles—two great, one terrible—we talked with them about natural wine, the Richmond wine scene, good wine that's bad, bad wine that's good, and what the hell they mean when they tell you a wine is "zippy." They were not jerks at all. Show Notes: Mentioned in this episode: Barrel Thief Metzger, Brenner Pass, and Chairlift Native Selections The Jasper Early Mountain Vineyards Lightwell Survey Masciarelli Montepulciano d'Abruzzo Concha y Toro Guigal Follow Us: Richmond Famous Richmond Famous on Instagram Subscribe on Apple Podcasts

It’s the last day of Summer! POTUS is in Vegas; our Palm Springs trip notes; Maroon 5 to headline the Super Bowl; Downtown Abbey, James Bond & Jurassic World get release dates; Patrick Stewart joins Charlie’s Angels reboot; Jim Parson’s new sitcom based on the Inn at Little Washington; Kelly Clarkson will start talking; John Legend is an EGOT; the Emmy Awards; Julie Chen out at The Talk; celebrity fist fights; and, much more! Dale & Scott, LIVE on tape from Sin City.

Jane’s guest today is Patrick O’Connell, the Chef/Proprietor of a gem in the global diadem that is the Relais & Chateau Group, The Inn at Little Washington. Located in the tiny town of Little Washington (pop 133) in the Virginia countryside, not far from (Big) Washington DC, The Inn is where Patrick, often referred to as the “Pope of American Cuisine,” pioneered a refined, regional American cuisine. The Inn and Chef O’Connell’s accolades are countless, including receiving five James Beard Awards and being named both Best Restaurant in America and Best Chef in the US. In addition, the Chef's cuisine was just awarded three coveted Michelin stars, the only restaurant in the DC region to receive this top honor, which, as he says, “is like winning an Olympic gold medal, a Nobel prize and the lottery all in one.” Join Patrick as he takes us on a magical tour of his enchanting Inn. Indeed, long before the farm-to-table movement came to be, what started as a guesthouse in a former garage. evolved from a simple country inn to an international culinary shrine. Hear, too, about a once-in-a-lifetime event to be held in the Vaux Le Vicomte Chateau outside of Paris to celebrate the Inn’s 40th anniversary. Listeners will discover why Chef O'Connell and the Inn are legendary; they are classic, inspirational American success stories, reaffirming the fact that dreams really do come true.

The 2019 Michelin Guide drops Monday, September 17th. Our guests today for a special edition of Industry Night with Foodie and the Beast were Michael Ellis, International Director of the Michelin Guide And Kyley McGeeney of Mission Michelin, who actually dined in all 110 restaurants honored in the 2017 Michelin Guide. And … we picked up a delicious scoop: Patrick O’Connell, famed chef/owner of The Inn at Little Washington, who is celebrating his and the Inn’s 40th anniversary this year, has something more to celebrate – The Inn at Little Washington’s third Michelin star! – putting it in VERY prestigious company, among the few restaurants in the US and around the world with that coveted third star, the highest honor bestowed by Michelin on the world’s great restaurants. Join us to hear all about it!

Chef Patrick O'Connell is proprietor of Inn at Little Washington in Washington, VA, among the most highly awarded restaurants in the USA and member of Relais Chateaux. A self-taught chef, Patrick shares how he refined his cooking style and started the Inn which celebrates 40 years in 2018. Sara Moulton has shared cooking tips with home cooks through her TV shows and cookbooks for 40 years. She hosts Sara's Weeknight Meals (PBS). A protégée of Julia Child, Sara shares memories of her mentor.This show is broadcast live on Wednesday's at 2PM ET 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/).

Hosted by David and Nycci Nellis. Today: • Legendary food journalist and author Mark Bittman tells us how to grill everything; • James Beard Award-winning, Michelin Star-holding chef Patrick O'Connell of the Inn at Little Washington is in to chat with us about the 40th anniversary celebration of that establishment of renown; • Church Hall is a new addition to D.C.'s great lineup of watering holes. The guy behind it is Geoff Dawson; • and the 37TH annual Virignia Wine Festival is coming up June 2-3, and two of the participants are here, pouring their best: Neal Glaser of Horton Vineyards and Victor Guimarais of Morais Vineyards.

Hosted by David and Nycci Nellis. Today: • Legendary food journalist and author Mark Bittman tells us how to grill everything; • James Beard Award-winning, Michelin Star-holding chef Patrick O’Connell of the Inn at Little Washington is in to chat with us about the 40th anniversary celebration of that establishment of renown; • Church Hall is a new addition to D.C.’s great lineup of watering holes. The guy behind it is Geoff Dawson; • and the 37TH annual Virignia Wine Festival is coming up June 2-3, and two of the participants are here, pouring their best: Neal Glaser of Horton Vineyards and Victor Guimarais of Morais Vineyards.

May 9, 2018 Chef Patrick O'Connell Chef Rock and Chef Patrick O'Connell at The Inn at Little Washington               Rock Harper chats with Chef Patrick O'Connell about his secrets to success and much more!     EPISODE 24: 40 YEARS OF EXCELLENCY   Chef Patrick O'Connell has had just about every award a chef can possibly have. James Beard Award? Check. Best restaurant in The Washington Post? Check. Le Chef Magazines Top 100 in the world? You better believe it. CLICK HERE FOR MORE OF HIS MOST NOTABLE ACCOMPLISHMENTS He is one of the greatest chefs of our time and his accomplishments could be the subject for a feature film. Can you tell that I'm I fan? Well, I am. It was tough for me to stay poised and not be a fan boy on this interview, folks. I'm sitting across from someone the chef that was the standard 20 plus years ago when I was a teen in high school. And he served be the best cookies and coffee I've had in life. I hope you find the conversation fulfilling and valuable. Welcome to Season 2 of The Chef Rock Xperiment. SUBSCRIBE TO THE CHEF ROCK XPERIMENT! http://rocksolidfood.com/shiftdrink (Watch the trailer for the upcoming visual, Shift Drink at rocksolidfood.com/shiftdrink) SECRET — PRIORITIZATION TECHNIQUE Whatever the guests need that day, in that moment, becomes the priority.   COULD HAVE RUINED YOUR BUSINESS — BUT NOW —  AN INVALUABLE LEARNING EXPERIENCE An early loan OF $1,500,000.00 on the expansion of The Inn got called in. It was Monday and the bank wanted the money back by Friday. QUOTABLE “...understand that the real challenge is intuiting the guest-entering into their mind and being flexible enough to realize that the joy and the pleasure for yourself  is succeeding and being able to take a hundred different people and hit that button with each one of them...you really train your mind to not to think about yourself as get into the head of the guest.” HOW HE MEASURES THE GUEST EXPERIENCE? “We attach a mood rating to everyone who comes-1 to 10...It has to be a 9 or above before they depart.” WHAT ONE STRATEGY OR “RECIPE” WOULD COMPOUND INTO BIG WINS FOR BUSINESS OWNERS? Influential client relationships are versed in loyalty, commitment, and trust. WHAT DID THE LESSONS IN ADVERSITY TEACH YOU? "These periods would produce in me a huge burst of adrenaline. And when that hit me, I could pretty much do anything. And knowing that I had this reserve of this incredible adrenaline, made me feel like 'bring it on!'" HOW BEST TO CONNECT WITH CHEF PATRICK O'CONNELL: http://theinnatlittlewashington.com (http://theinnatlittlewashington.com) https://www.facebook.com/patrick.oconnell.1257/ (His Facebook Page) https://www.theinnat40.com (A Magnificent Dream with Patrick O'Connell-The Inn at Little Washington 40th Anniversary ) An Evening with The Inn at Little Washington-The National Museum of American History Amazon Links to his books: The Inn at Little Washington: A Magnificent Obsession Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington  

Ep. 165: Rain Bennett lives in a world of dualities.  From a small town, he loves world travel and cosmopolitan life.  He's an artist, but he also loves the rigor of athletic pursuit.  And, a White man, he is a Multiracial family man.  His life is a study in the co-existence of dual nature and contrasts. Rain is a two-time Emmy© nominated filmmaker, fitness professional, public speaker, and writer.  His projects excel at bringing the stories of different subcultures to light. Born into a blue-collar family in “Little” Washington, North Carolina, Bennett spent his early years playing sports, telling stories, and swimming in any body of water he could enter with a splash.  Now an accomplished traveler in his mid-thirties, he still finds the most pleasure in those three simple activities.   He is a humanist that enjoys inspiring people, teaching, and rooting for the underdog.   Bennett created Flying Flounder Productions in 2008 and specialized in telling real stories that touch the heart.  He directed and produced his first feature documentary by traveling the world with just a backpack and a Canon DSLR camera.  That film, Raise Up: The World is Our Gym won “Best of the Fest” at the Hip Hop Film Festival and Bennett secured a deal with Red Bull Media House for worldwide release. He has produced quality work for more than a decade, providing both corporate and nonprofit clients with production or consultation services and giving presentations on short form storytelling.  He is featured in publications such as Men’s Health, Breaking Muscle, and Sports Business Global, appeared on national television in multiple countries, and been featured on several fitness-based podcasts. Rain Bennett currently resides in Durham, North Carolina.  When he’s not working out or adjusting to life as a new dad, he writes and directs both narrative and documentary film projects. His mission is simple: to help people realize that they too can be great, no matter where they come from. And, importantly, for the podcast, he is the author of recent article about his Multiracial family: I Told My Trump-Supporting Mom I’m Having A Biracial Baby. Here’s What Happened. For more about Rain, please visit his website: http://www.rainbennett.com/ For more on host, Alex Barnett, please check out his website: www.alexbarnettcomic.com or visit him on Facebook (www.facebook.com/alexbarnettcomic) or on Twitter at @barnettcomic To subscribe to the Multiracial Family Man, please click here: MULTIRACIAL FAMILY MAN PODCAST Intro and Outro Music is Funkorama by Kevin MacLeod (incompetech.com) Licensed under Creative Commons - By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/

Tweet LIVE this Sunday, January 7th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is back and is ready for a great 2018. We start things off by welcoming author Karen Page. Karen is a two-time James Beard Foundation Award winner, previous cookbooks “Culinary Artistry” was called one of the best cookbooks of all time by Food & Wine and “The Flavor Bible” was called one of the 10 best cookbooks in the world of the past century by Forbes. Well her latest endeavor with photographer Andrew Dornenburg “Kitchen Creativity: Unlocking Culinary Genius with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs” (Little, Brown and Company) shows great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond. Then we are thrilled to welcome Amy Strauss the author of “Pennsylvania Scrapple: A Delectable History” (The History Press). Amy is a food and drink writer and editor in the Philadelphia area. With a knack for uncovering the beauty in all things delicious, she takes to the streets of the City of Brotherly Love and beyond to discover its stories and relay them to you on a silver platter. With a decade of publishing experience in print and online publications for outlets like Philly Beer Scene, Edible Philly, The Spirit Newspaper, The Town Dish, Main Line Today magazine, Southwest Airlines, OpenTable, BlackBook Media, Philadelphia City Paper and Drink Philly, among others, she's hungry, she's eager and she loves to have her cake (and eat it, too). Beyond food and drink journalism, Amy is experienced with building creative content for brands like Campbell's Soup Company, Victory Beer Company, Iron Hill Brewery & Restaurant , Garces Group, Airgas and more. She's obsessed with her Pennsylvania Dutch heritage, slices of funfetti cake and not giving up hope for the Philadelphia 76erss. There may not be hope for the 76ers, but scrapple is as great as ever and everything you want to know about it is in “Pennsylvania Scrapple: A Delectable History”. An essential food in Mid-Atlantic kitchens for hundreds of years, scrapple is the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, the slow food byproduct was created to avoid waste in the day's butchering. Pork trimmings were stewed until tender, ground like sausage and blended with the originating broth, cornmeal and buckwheat flour. Crispy slabs of scrapple sustained regional ancestors through frigid winter months and hard-worked harvests. Today, companies such as Habbersett and Rapa still produce scrapple as new generations of chefs create exciting ways to eat the staple. Join author Amy Strauss as she traces the sizzling history and culture of a beloved Pennsylvania Dutch icon. Follow her ongoing culinary pursuits on Instagram at @amystrauss or online at www.amystrauss.com. In 2018 on the Chinese New Year it will be the Year of the Dog, and the original White Dog Cafe located in a brownstone in University City will celebrates 35 years since their opening and has expanded by 85 seats having recently taken over the property adjacent to the restaurant. This is going to be a WOOFderful year! To talk about this and much more we will have on Chef Clark Gilbert Culinary Director of White Dog Café. It all started with Judy Wicks, social activist and original Founder, opened White Dog Cafe in January of 1983. Located in three connecting Victorian brownstones in University City, White Dog quickly became a local favorite known for its environmental sustainability and community engagement. The majority of their ingredients are purchased from local farms, located no more than fifty miles from our restaurants. Their seasonal menus feature only the best ingredients from farms they trust; including pasture fed animals, humanely treated livestock, and fish and seafood that is harvested through sustainable suppliers. They incorporate organic items as much as they can when available from farms using sustainable farming practices. Their wines are grown and produced from American vineyards and serve local craft beer and use artisan distilled spirits in their beverages. All of their tea, coffee, and chocolate are Certified Organic and Fair Trade. The restaurants use renewable energy, LED lighting and practice sustainable initiatives that are environmentally friendly. It's always great when a restaurant is environmentally friendly, but it really adds a special flair when they are kid friendly as well. Joining us to chat about great places that want you to bring the kids along will be Melissa Elders the CEO and Founder of Nibble+squeak which just recently came to Philly. Nibble+squeak is a community of food-obsessed parents and the ultimate resource for kid-friendly dining. Launched by Melissa Elders in New York City in 2015, Nibble+squeak has quickly expanded into a global network founded out of a desire to both normalize and simplify dining out with kids. The organization's mission is to provide young parents with dynamic opportunities to frequent hot new restaurants and socialize with their little ones along for the ride. Nibble+squeak has been featured in The New York Times, Bon Appétit Magazine and Zagat and other national publications. Nibble+squeak collaborates with world-renowned restaurants and chefs to create impressive menus that are perfect for epicurean parents and their little ones. By identifying top eateries that offer civility, accessibility and culinary options for guests of all ages, Nibble+squeak encourages young parents to dine out with their offspring in tow. The team considers all of the key details that matter to parents, including high chairs, changing mats, stroller parking and, most importantly, like-minded people with whom to connect and dine. The inaugural brunch event took place on Saturday, December 9th at Wm. Mulherin's Sons (1355 North Front Street). Additional Philadelphia-based events will include meals in partnership with Barcelona Passyunk (January 14, 2018), Balboa Catering & Supper Club (February 2018), and A Mano (March, 2018), with more details to follow in early 2018. RSVP is required; to order tickets or for more information, please visit: http://www.nibbleandsqueak.com/philadelphia Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. In studio as well will be Chef Christina Martin of Cooking To Nourish and Street Food #Vegan mobile cart to give us Vegan Recipes News and why to Eat Drink Vegan. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book "A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc" from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. http://wildfireradio.com/small-bites/ The post Small Bites – Episode 72 appeared first on Wildfire Radio.

Sep. 5, 2015. Patrick O'Connell discusses "The Inn at Little Washington: A Magnificent Obsession" at the 2015 Library of Congress National Book Festival in Washington, D.C. Speaker Biography: Patrick O'Connell is a self-taught chef who pioneered a refined, regional American cuisine in the Virginia countryside and created the Inn at Little Washington in 1978. Located in Washington, Virginia, approximately 60 miles west of the District of Columbia, the restaurant was one of the first establishments in Mobil Travel Guide's history to win two Five-Star Awards simultaneously for its restaurant and another for its accommodations. The inn has received two 5-Diamond Awards from AAA and is consistently rated No. 1 in all categories year after year by Zagat’s restaurant survey. O'Connell himself has received numerous awards, including the 2001 Outstanding Chef in America and 1993 Best Chef in the Mid-Atlantic region, both awarded by the James Beard Foundation. His most recent book, "The Inn at Little Washington: A Magnificent Obsession," tells the story of how the inn’s property was transformed from a rural garage into a sumptuous country house, which is now considered a masterpiece in American hotel and restaurant design. For transcript, captions, and more information, visit http://www.loc.gov/today/cyberlc/feature_wdesc.php?rec=6965

Beaufort County Community College has the largest service area of ALL the 58 community colleges in our state. To drive from Ocracoke at one end of this community, to the campus in Little Washington, is over 4-hours! It's not an easy task to bring education and job training to this region. That's where Rick Sullivan picks up the story.

Beaufort County Community College has the largest service area of ALL the 58 community colleges in our state. To drive from Ocracoke at one end of this community, to the campus in Little Washington, is over 4-hours! It's not an easy task to bring education and job training to this region. That's where Rick Sullivan picks up the story..

Beaufort County Community College has the largest service area of ALL the 58 community colleges in our state. To drive from Ocracoke at one end of this community, to the campus in Little Washington, is over 4-hours! It's not an easy task to bring education and job training to this region. That's where Rick Sullivan picks up the story..