Podcast appearances and mentions of maison premiere

The BanterThe Guys talk about their visit to one of their new favorite cities: Charleston, SC.The ConversationThe Restaurant Guys catch up with cocktail creator and bar operator Jillian Vose in her Charleston home as she prepares to open up her newest venture, Hazel and Apple, with business partner Sean Muldoon. Jillian tells her story of where she's been and where she's going (which is pretty exciting!)The Inside TrackThe Guys have known Jillian from Death & Co. and The Dead Rabbit (NYC) and were happy to meet up while they were in Charleston. Jillian shares some of what she is looking forward to about running her soon-to-open bar Hazel and Apple. “Knowing that people want to work, they want to do a good job, and hiring the right people and investing in people, having a great education program and giving people opportunities not only helps yourself, but them. That is what I want to achieve and create: a great community and a great working environment,” Jillian Vose on The Restaurant Guys Podcast 2025BioJillian Vose is a renowned mixologist and entrepreneur, celebrated for her innovative approach to cocktails and her influential presence in the beverage industry. After starting out in AZ, she quickly ascended the ranks, contributing significantly to establishments like Clover Club, Maison Premiere, Death & Co., and notably, The Dead Rabbit in NYC. Her latest venture, Hazel and Apple in Charleston, SC, is set to bring a fresh perspective to the city's vibrant bar scene.Co-authored Mixology & Mayhem and Paddy Drinks: The World of Modern Irish Whiskey CocktailsNamed one of the 10 Best American Bartenders in 2017 by the Spirited Awards from Tales of The Cocktail.InfoHazel and Apple, Charleston, SChttps://www.hazelandapple.com/Badger Bevs https://badgerbevs.com/See The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regular for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli 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

This week on the Cocktail Academy Podcast, Damian is joined by none other than Jillian Vose — bartender, creator, and the brains behind Outwalker Irish Whiskey. From scooping ice cream in Cape Cod to shaking cocktails in New York's most iconic bars, Jillian shares the journey that led her from high-volume service to high-level spirits innovation.They dive into her early hospitality days in Arizona, her time at legendary venues like Maison Premiere, Clover Club, Death & Co., and The Dead Rabbit, and how she honed her craft through fine dining, education, and creative collaboration. Jillian also opens up about the development process behind Outwalker — from cask choices to proof levels — and what it really takes to create a whiskey blend with intention and identity.Whether you're a bar manager, a cocktail nerd, or just love a good story over a good drink, this episode is packed with insight, laughs, and a few f-bombs (all lovingly delivered).What You'll Learn:Jillian's career path from Cape Cod to New York CityThe role of education in mastering spirits and cocktailsHow Death & Co. shaped her creative processThe inspiration behind Outwalker Whiskey — and why 44.5% ABV was the magic numberLessons in collaboration, guest experience, and staying grounded in hospitalityFeatured Guest:

Maxwell is an old friend who came to prominence with the drinks program he curated at Brooklyn's amazing Maison Premiere, winning James Beard awards, World's 50 Best Bars listing, and Tales of the Cocktail awards, to name but a few. (It is also, and to this day, a magnificent place for dinner or a cocktail).  He's also co-authored a cocktail book and created one of the first modern-era cocktail recipe apps. Maxwell recently finished working on a great project - more below - plus we'll take any opportunity for a chat and a drink here at the Philip Duff Show, so we got together in Brooklyn at the Ace Hotel. Maxwell's always been drawn to music and movies as well as mixology, and he's just helped produce "BAR" a documentary about the Beverage Alcohol Resource five-day residential spirits education course, originally created by a murderer's row of American liquor- and cocktail luminaries including F. Paul Pacult, Dave Wondrich, Doug Frost and Dale de Groff, to name but a few. The documentary, from KTF Films, follows several of the students preparing studying and being tested at what is one of the world's toughest spirits coursesThe trailer is out now, and the documentary premiere at Cinequest Film Festival in March, hopefully followed by a tour that includes Bar Convent Brooklyn, Aspen Food & Wine and Tales of the Cocktail as well as the Tribeca Film Festival and others. Brands! There are some limited opportunities to sponsor screenings of BAR - get in touch with Maxwell: mb@maxwellbritten.comMaxwell on IG: http://instagram.com/maxwellbrittenMaxwell on LinkedIn: https://www.linkedin.com/in/maxwell-britten-25306930Buy Maxwell's book, co-authored with rapper T-Pain: https://bookshop.org/p/books/can-i-mix-you-a-drink-a-cocktail-book-of-50-drink-recipes-inspired-by-t-pain-s-music-t-pain/17156993?ean=9781954220003&next=t&next=tMaxwell's app, The Liquor Cabinet: https://apps.apple.com/bh/app/the-liquor-cabinet/id1073493589 Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

Jillian's an old friend from her acclaimed days heading up storied New York cocktail bars such as Dead Rabbit, Death & Co, and Maison Premiere, to name but a few. She relocated to Charleston, South Carolina a while back to open her next project with Sean Muldoon, Hazel and Apple, so it was great to make time to meet up when we were both judging a bartending contest in Folly Beach, which is just outside Charleston.  We talk about what it's like to go from bartending to advising on liquor brands to creating them, what it was like creating Outwalker Whiskey, the new Irish whiskey she founded along with Sean, Northern Ireland hotelier Adrian McLaughlin and former NI rugby international Darren Cave, and a good bit more.  There's a tasting, a cameo appearance by former NY bartender Lulu Martinez, and, even though it was freezing, lots of gnats. Enjoy!(Shout-out to Lowlife Bar (http://instagram.com/lowlifebar) and TJ Lynch (https://www.instagram.com/tjismyhero/?hl=en) for having us down to judge the Folly Beach Classic, and providing a porch to chat on!)Jillian on IG: https://www.instagram.com/jillianvose/Hazel and Apple on IG: https://www.instagram.com/hazelandapple_charleston/?hl=enOuwalker Whiskey on IG: https://www.instagram.com/outwalkerwhiskey/Buy Outwalker Whiskey (EU & UK only): https://outwalkerwhiskey.com/find/ Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

Things I mentioned* Visiting Demetrius Cain of Nobletons Distillery* Podcasts from the year: My conversation with Banhez about wealth creation in the agave space, Will Elliott about Maison Premiere, Steve Grasse about building a brand, and Kevin Pigott of Tullamore D.E.W. on poetry* What percentage of my inventory is from smaller producers?* The article on the Sherry Renaissance* Books: A Sense of Place by Dave Broom, The Creative Act by Rick Rubin* In 2024 I'm going to be a judge for the American Craft Spirits Association* Thanks to Kyle Gillespie, Tim Wiggins, Marshall Minaya, and Kiowa BryanThanks for listening! Subscribe for free to receive new posts. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

In this all Brooklyn episode, Darin bellies up to the proverbial bar with William Elliot, the Executive Bar Director and Managing Partner of Maison Premiere.  William and Darin dive deep into the bar's history as they talk about The Maison Premiere Almanac, out now on Potter. They also chat about the bar's legendary cocktails, their approach to creating a unique atmosphere, and what one can expect to hear on the sound system.  Then Darin welcomes Brooklyn artist Laura Wolf, whose new album, Shelf Life, drops on June 2nd. They chat about making music in her parent's attic, where she likes to eat in her neighborhood, and her upcoming summer plans.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Check out Maison Premiere (website)(Instagram) and follow Will (Instagram). Their new book is The Maison Premiere Almanac. "Do Easy" by William S. BurroughsPastis vs. AbsintheÁ La Louisiane is the cocktail Will says embodies MaisonChef Daniel Boulud dropped off an antique bottle of Pernod to the Maison teamWill talked about "double jiggering". Watch bartender Tom Macy demonstrate it.The Japanese Hard ShakeA blog piece I wrote about Maison This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

À La Louisiane doesn't enjoy as much attention as drinks like the Sazerac, Ramos Gin Fizz, and Vieux Carré, but this wonderful cocktail is New Orleans through and through. Unraveling the mysteries and magic of this cocktail, we're joined today by William Elliott, managing partner and executive bar director of New York's Maison Premiere, a veritable love letter to that grand city and its numerous great cocktails. Listen on to learn Elliott's À La Louisiane recipe — and don't forget to like, review, and subscribe! William Elliott's À La Louisiane Recipe (As featured in The Maison Premiere Almanac) Ingredients - 5 dashes absinthe, such as La Muse Verte - 5 dashes Peychaud's bitters - ½ ounce Bénédictine- ¾ ounce sweet vermouth, such as La Quintinye Rouge - 1 ¾ ounces overproof rye whiskey, such as Wild Turkey 101 - Garnish: skewered candied cherry Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir rapidly until chilled and strain into a chilled Nick & Nora glass. 3. Garnish with a skewered candied cherry. Hosted on Acast. See acast.com/privacy for more information.

In today's episode, we explore El Presidente, a Cuban-born, stirred, rum-based classic. Teaching class is Orlando Franklin, the bar director at Brooklyn's Night Moves who cut his teeth at Maison Premiere and Blind Barber. Listen on to discover Franklin's El Presidente recipe — and don't forget to like, review, and subscribe! Orlando Franklin's El Presidente Recipe Ingredients 1 ½ ounce Cuban rum, such as Havana Club 3 1 ounce Dolin Vermouth de Chambery Dry ½ ounce Cointreau ¼ ounce pomegranate molasses 3 drops orange blossom water Directions Combine ingredients in a mixing glass with ice and stir until chilled. Strain into chilled Nick & Nora glass. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

Certified sommelier Alexis Rogers and host Robert Tas take a walk on the wild side of the drinks menu at Maison Premiere. Alexis explores the cocktail menu to identify the most appealing and adventurous cocktails, including a range of absinthe and juleps before moving on to the wine list, including a stellar champagne selection. Inspired by the lifestyle of Paris, New York and New Orleans in the early 1900s, Maison Premiere is renowned for upholding the traditions and ceremony of oyster bars and absinthe cafés, hospitality and service. Drinks reviewed include: Absinthe Colada Barber of Seville Pascal Doquet “Arpege” Blanc de Blancs For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

The Daiquiri is a drink so revered by bartenders, and one whose deceptively simple preparation requires such fine attention to detail, it's gained a reputation as being the acid test of a mixologist's skills. To learn how to pass that exam, Tim sits down with William Elliott, the managing partner of New York's Maison Premiere, and an individual who's spent over a decade perfecting his Daiquiri. Listen on (or read below) to discover William's Daiquiri recipe. And don't forget to subscribe! William Elliott's Daiquiri Recipe Ingredients 1 ounce Neisson Rhum Agricole Blanc 1 ounce Santa Teresa 1796 1 ounce fresh lime juice ½ ounce simple syrup (2:1 ratio of sugar to water) Directions Add all ingredients to a Cobbler shaker with eight Kold Draft cubes. Shake until cold. Strain into a chilled coupe glass (but don't fine-strain). See acast.com/privacy for privacy and opt-out information.

In this week's episode, we sit down with Amir Nathan & Jordan Anderson - the co-owners of Sami & Susu, the Mediterranean restaurant and specialty store in the Lower East Side.In Summer 2020, Sami & Susu originally launched (from two Maison Premiere alums) as a popular pop-up in Brooklyn and Manhattan, known for its vibrant dishes inspired by family recipes and the history of regional cooking throughout the Mediterranean. Now, Sami & Susu lays down roots in the LES and offers all-day menus and pantry item staples. Then we dip into our archives for one of our all time favorite performances with The Pizza Underground. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

This year’s Imbibe 75 highlights people, businesses, and organizations working to build a better drinks world. One of these organizations is THIRST Group (The Hospitality Industry Re-Imagined Security Trust), an  advocacy group composed of bar owners, craft distillers, and other hospitality professionals, that tackles pandemic-related insurance coverage. For this episode of Radio Imbibe, we talk with one of THIRST Group’s co-founders and New York organizers, Maxwell Britten, a bartender and bar owner who’s previously worked with establishments including Maison Premiere and The Django at the Roxy Hotel; and New York State Assemblymember Robert Carroll (44th District), who introduced a bill earlier this year that would require business interruption insurance to cover disease outbreaks such as the COVID pandemic.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.

The always nattily dressed Maxwell Britten has long been one of our favorite barmen. We first met him in our halcyon wayback Brooklyn days when we would unwind at Maison Premiere’s bar, slurping oysters accompanied by his expertly made cocktails. Maxwell’s now become an industry activist. As the National Chairman for the non-profit THIRST Group (The Hospitality Industry Reimagined Security Trust), he’s lobbying elected officials to advocate for insurance companies honoring their small business claims during the pandemic. We then jump into the archives and land in October 2018 to revisit our dance party meetup with Morgan Wiley and Ria Bouttier, the duo behind tropical disco house outfit 88 Palms.Our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is available now for preorder. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Snacky Tunes hits shelves in North America, October 14.Snacky Tunes is powered by Simplecast.

We’re closing out the year (and our second season!) with our last interview in the second chapter of the Bartender Interview Series, The Master Blend - a collaboration with BERTOUX Brandy. This week’s guest is Austin Hennelly, Head Bartender and the man behind the cocktails at David Chang's first Los Angeles restaurant - Majordomo. Austin moved out LA two years ago to open the restaurant after working at some of the most iconic bars in New York City - Dave Arnold's experimental Booker & Dax, the little bitter jewel, Amor Y Amargo, and the James Beard Award winning Maison Premiere. Hennelly's Grasshopper cocktail with BERTOUX Brandy, currently a secret off-the-menu item at Majordomo in Los Angeles:   Grasshopper 1 oz Tempus Fugit creme de cacao  1 oz Tempus Fugit creme de menthe 1 oz Bertoux brandy  2 oz Pistachio mix*   With all of these ingredients, build in a tulip glass. Fill glass with crushed ice and swizzle until cold. Garnish with an abundance of mint and two straws.    *Pistachio mix:  1 package jello brand pistachio pudding  3 cans Thai coconut milk 50 grams miso   Combine ingredients in a blender and blend till smooth.    Links:   Austin's Instagram Bertoux BrandyWebsite Instagram Majordomo Website Instagram Facebook Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com

Jacob Clark grew up in Texas and moved to New York with the dream of learning from the city's best chefs. He has worked Cafe Grey under Gray Kunz, Dovetail with John Fraser, Acme under Mads Refslund, and most recently Carbone. He's also worked as a lobsterman to gain firsthand knowledge of seafood sourcing. At Maison Premiere where he serves as the Executive Chef, he has brought his own Cajun influenced style and love for seasonal seafood to the popular Brooklyn restaurant and cocktail bar. Photo courtesy of Maison Premiere The Line is powered by Simplecast.

From a young age, William Elliott had a fascination with taste and memory, and sharing the experience. Though he grew up in a “dry” household, his obsession with liquor and food sprang from elicit sips of pastis from his parent’s cupboard and busted attempts at bouillabaisse. During a stint playing music around California and the desert Southwest, Elliott realized a new obsession, and transitioned full-time into the realm of beer, wine, and spirits. He has been an integral part of the critically-acclaimed Maison Premiere since its opening in 2011, serving as its Head Bartender for the three years it was nominated for a James Beard Foundation Awards. After MP won the JBFA for Best Bar Program in 2016, Elliott, now as Bar Director, conceptualized the bar at Sauvage as an strong-headed sibling to Maison Premiere; in an age of multi-national brands and marketing campaigns, the liquor selections and cocktails speak to nativity and so honor the producers and regions from which they hail. Within months, the bar at Sauvage was lauded with glowing reviews, including NY Time’s Pete Wells enjoying many treasured bottles on the back-bar and the “exemplary” cocktails. The Speakeasy is powered by Simplecast

Santana Benitez is a chef, artist, actress and Air Force veteran. She studied at The Institute of Culinary Education in NYC. She has worked with a diverse clientele ranging from Girls Club of The Lower East Side, catering for Spotify conferences and Rosario Dawson, Think Food Group, Culinary Food Guide for DC Metro Food Tours, Cook for Maison Premiere, Nourish Kitchen + Table, & 2 Duck Goose, Tasting Table and more. In this episode, we talk about her winning her episode of "Chopped", her up coming release of her cookbook "I'll Cook Like Your Mother", and working with Spike Lee as an actress in the upcoming Netflix series "She's Gotta Have It". Santana gives insight about who and what inspires her, her directorial debut of her untitled documentary about the crisis in Puerto Rico. Chef Santana also discusses her international travels, attending the Women's March in DC, and much more! https://www.instagram.com/santanacaress/

Santana Benitez is a chef, artist, actress and Air Force veteran. She studied at The Institute of Culinary Education in NYC. She has worked with a diverse clientele ranging from Girls Club of The Lower East Side, catering for Spotify conferences and Rosario Dawson, Think Food Group, Culinary Food Guide for DC Metro Food Tours, Cook for Maison Premiere, Nourish Kitchen + Table, & 2 Duck Goose, Tasting Table and more. In this episode, we talk about her winning her episode of "Chopped", her up coming release of her cookbook "I'll Cook Like Your Mother", and working with Spike Lee as an actress in the upcoming Netflix series "She's Gotta Have It". Santana gives insight about who and what inspires her, her directorial debut of her untitled documentary about the crisis in Puerto Rico. Chef Santana also discusses her international travels, attending the Women's March in DC, and much more! https://www.instagram.com/santanacaress/

Bartender William Elliot of Maison Premiere joins Damon Boelte for the Speakeasy today! Tune in for a casual conversation between cocktail comrades as the two trade tales and tips for all beverage enthusiasts!

This week on a new 45 minute version of Radio Cherry Bombe , Julia welcomes Katie Carguilo from Counter Culture Coffee and Executive Chef Lisa Giffen. In the first segment, guest Katie shares her experience as the first US Barista Champion from New York City as well as Counter Culture’s first national title winner in 2012. Katie is in charge of customer support for Counter Culture Coffee which prides itself in educating the world about all aspects of coffee, from growing to buying to brewing. Later, Julia welcomes Lisa Giffen of Maison Premiere to chat about her background, her journey into the food industry, as well as what her role of Executive Chef at Maison Premiere entails. This program has been brought to you by Whole Foods Market. “It’s good to find out more about the companies and the brands that you want to buy from so you can trust them… It’s not about any one coffee, if it’s certified organic or if it has a direct trade certification, you should look at the certification requirements for the different coffee companies.” [16:34] — Katie Carguilo on Radio Cherry Bombe “Right now I have a menu item that I’ve brought back beause I really loved it… it was one of the first dishes that was my own: it’s asparagus, morels, and poached oysters.” [38:50] — Lisa Giffen on Radio Cherry Bombe

This week on Snacky Tunes, Mitchell Davis (host of Taste Matters) comes in to talk about the upcoming James Beard Awards, and tells us about how they’ve changed since the foundation’s inception in 1986. We’re also joined by Mike Thelin, co-founder of Feast Portland, Jamie Feldmar, managing editor of Serious Eats, and Maison Premiere’s beverage director Maxwell Britten who tells us how excited he was when he found out his bar was nominated for a 2014 award. Later on, all the way from Sweden we have Alice Boman here to play some beautiful and calming music. This program has been sponsored by Whole Foods Market. “[Ikea’s] meatballs aren’t really meatballs.” [43:15] –Alice Boman on Snacky Tunes

On this week’s Food Talk, Mike packs 3 great interviews into the hour. First, we hear from baker, writer, and teacher, Susan Reid of King Arthur Flour, for some great spring baking tips. Next, Mike speaks with Chris Arnold, the Communications Director of Chipotle, to discuss their commitment to using locally grown produce and naturally raised animals. After the break, we’re joined in the studio by Josh Boissy and Ben Crispin, owners of Maison Premiere in Brooklyn. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music. Image from Time Out New York “You can come for a pint of beer and leave, or you can come for a tasting menu and spend three hours there.” [50:15] Ben Crispin on Food Talk with Mike Colameco “I love people in brooklyn, but they don’t spend money like people in manhattan.” [55:45] Josh Boissy on Food Talk with Mike Colameco

Absinthe, oysters and an old fashioned atmosphere can all be found at one of our favorite cocktail bars in Brooklyn, Maison Premiere. Head bartender Maxwell Britten is this week’s guest on “In the Drink” with Joe Campanale, and you may not be able to tell from the radio interview but he’s dressed to the 9’s. Tune in and find out the New Orleans/Parisian influences behind Maison Premiere and why style and appearance is such an important part of what they do. Joe and Maxwell taste some absinthe on-air and talk shop about running a bar, maintaining a standard of quality and remembering years past. This program was sponsored by Whole Foods Market. “[Maison Premiere] is a composite of New Orleans, Paris and New York. It’s definitely inspired by days gone by.” [03:05] “It’s not an act – we’re very sincere about what we’re trying to do. Our whole lifestyle and the way we present ourselves and our product is very dear to our heart.” [06:00] –Maxwell Britten of Maison Premiere on In the Drink

This week The Main Course goes from country to city, from Spain to Saskatchewan with an all-star cast of guests. Patrick Martins and guest host Jason Colucci start the show talking with Maio Martinez about her Carroll Gardens wine bar, Sample, and nouveau barbecue. Cecilia Estreich expounds on truffles and the sustainable farming behind Mikuni Wild Harvest. Later on Natasha David of Maison Premiere shows us in studio how to make the perfect absinthe drip. Tune in for talk covering the best date and breakup restaurants, tips for bar etiquette and even Patrick Martin's baseball career! This episode is sponsored by Cain Vineyard and Winery.

These week on Snacky Tunes Terry Diabolik hosts solo but is joined in the first half of the show with the minds behind the wonderful oyster bar Maison Premiere. They divulge on their bar’s huge selection of of absinthe and their 30 different types of oysters as well as their favorite pairings of the two. Later on Snacky Tunes brings you a live in-studio set by the Australian group Cloud Control who play an acoustic selection of their favorites off their recent album Bliss Release as well as talking about their summer tour and favorite food to cook as a band. Download MP3

Maxwell Britten is this week’s guest on The Speakeasy. Tune in to hear how he became the Beverage Director and Marketing Manager at Maison Premiere and why he thinks people still want to show themselves a good time even during a recession. Learn more about one of his favorite spirits, absinthe, as Maxwell dispels myths and helps listeners understand how to truly appreciate this drink. This episode was sponsored by Cain Vineyard & Winery. For more information visit www.CainFive.com