Podcast appearances and mentions of marc vetri

In today's episode, we chat with Marc Vetri, an award-winning chef, restaurateur, and cookbook author who helped put Philadelphia on the national culinary map.Marc is the founder of Vetri Cucina and the force behind acclaimed restaurants like Osteria, Pizzeria Vetri, and Fiorella. His journey began in a South Philly kitchen alongside his Sicilian grandmother, and took him from dishwashing as a teen to working under Wolfgang Puck in Los Angeles — before buying a one-way ticket to Northern Italy that would cement his path. Beyond the kitchen, Marc is a passionate mentor, musician, and founder of the Vetri Community Partnership, a nonprofit helping kids and families discover the power of cooking and nutrition.Join us as Marc shares the origin story behind his culinary empire — and why the best chefs don't just cook, they care.

On this episode of the SeventySix Capital Sports Leadership Show, Wayne Kimmel interviewed the COO & Co-Founder of Vetri Restaurant Group, Jeff Benjamin.After graduating from The University of Massachusetts Amherst, Benjamin met Marc Vetri in New York City while working in the food industry. When Marc decided to return to his native Philadelphia to open Vetri Cucina, he tapped Benjamin to be his business partner and general manager—and the rest is history.Today, Benjamin serves as co-founder of Vetri Cucina, and has worked alongside Marc to open many restaurants in the past 25 years including Fiorella, Fiore Rosso and MVP located in the Philadelphia area, and Osteria Fiorella and Vetri Cucina in Las Vegas. Benjamin is the co-founder and a board member of the Vetri Community Partnership. In 2015, he published his first book, Front of the House: Restaurant Manners, Misbehaviors & Secrets, a behind-the-scenes look at the details that go into an evening out. In addition to operating restaurants, Benjamin enjoys helping entrepreneurs in the food and beverage industry through angel investing and consultation. Benjamin recently released, "Extra Innings: A Memoir of Fathers, Sons, Fandom, and Fate" which explores the relationships between generations and the passion of being a sports fan, and the bond between a father and son through their shared love for the Chicago Cubs. Benjamin intertwines themes of family, faith, social justice, and personal growth.Currently he is an investor and sits on the boards of Federal Donuts, a quick serve restaurant company, and Simply Good Jars, a CPG salad product for the foodservice and grocery industry.Benjamin lives in Philadelphia with his wife, Melissa, and has two daughters. When not working, he can be found spending time with his family and rooting for his beloved sports teams, the Cubs and 76ers.Jeff Benjamin:LinkedIn: https://www.linkedin.com/in/jeff-benjamin-57472a132/X: @RkBenji

We have lots of Vetri in this week's episode, with a nice long interview with Chef Marc Vetri in the center of the show, as well as Al's restaurant report on his meal at Vetri Cocina. Other interviews include Andy Wang of L.A.'s Industry Only, Chef Sterling Buckley of Palate and Solamente Pizza's Ethan Spiezer.  There's a bit of news, and Al and Gemini will fill you in on their recent visits to Bramare, EDO Tapas, Ciao Vino, La Casa de Julliette, Main St. Provisions and Indulge: Race Week Edition.

On Today's Menu: On-site at Vetri Cucina – the best & most elevated restaurant in Las Vegas (in more ways than one) Interview with Chef Marc Vetri and Chef Jason Janson of Vetri Cucina Pat's King of Steaks vs. Geno's Steaks  What makes a perfect pasta dish Marc Vetri's perspective on how Americans have bastardized authentic Italian food Caviar with Pringles? Most offensive things on a menu… BIG cringe Sam has the meats The problem with prime meat Nostalgia and the role it plays in your palate Food News You Can Use: Applebees review on eatinglv.com? Jipata is allegedly opening on Monday Caspian's Caviar & Cocktails, a new caviar speakeasy opening in Caesars Recent Ventures: Las Vegas Pizza Festival Marche Bacchus Better Buzz Coffee Iwana Specialty Coffee Chamana's Café Diner Ross Spots Mentioned: Jamón Jamón Mae Daly's Wild Fig BBQ Aromi Italian Restaurant Other Mama Ellio's Pizza John's Roast Pork Esther's Kitchen La Strega by Chef Gina Marinelli Monzù The Golden Steer Steakhouse Ichiza The Black Sheep Questions, comments, hate mail? Email us at cheers@eattalkrepeat.com! Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eating Las Vegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eat. Talk. Repeat.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on social: Twitter:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatTalkRepeat⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatingLasVegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@WhatsRightSam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@AshTheAttorney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatTalkRepeatLV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@JohnCurtas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@WhatsRightSam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, &⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@AshTheAttorney

On today's episode, Dave is in Philadelphia, home of acclaimed chef Marc Vetri. With multiple planned stops at Vetri's restaurants, Dave takes a deep dive into his impact on Italian cuisine in America. Afterward, Dave describes surviving his complicated Wawa shopping experience, and completes a World Cup of Snacks, bringing back tasty memories from childhood and creating new ones. Host: Dave Chang Video Producers: Victoria Valencia and Ira Chute Audio: Victoria Valencia and Ira Chute Majordomo Media producers: Kelsey Rearden and David Meyer Learn more about your ad choices. Visit podcastchoices.com/adchoices

Beer Flavored Beer. Find yours at ⁠https://drinkgaragebeer.com Download the Gametime app or visit ⁠https://Gametime.co⁠ and redeem code ZOO for $20 off your first purchase (terms apply) Get 20% off AND free shipping at Manscaped with code ZOO20 at ⁠https://manscaped.com Follow along on YouTube and all social media platforms. New episodes will be released every Wednesday! Apple Podcasts: https://podcasts.apple.com/us/podcast/fresh-24-with-marc-zumoff/id1679614878 Spotify: https://open.spotify.com/show/51J6xRWwoeXEFLkzZiY1a3?si=ecc77c6663db44d9 YouTube: ⁠https://www.youtube.com/@fresh24withmarczumoff Instagram: ⁠https://www.instagram.com/fresh24withmarczumoff/⁠ Twitter: ⁠https://twitter.com/Fresh24Zumoff

Our Las Vegas week continues with a fun conversation with Marc Vetri. We wanted to talk with Marc about opening a restaurant in Las Vegas, Vetri Cucina at Palms. What's it like to move his Philadelphia-based operation across the country to cook on the 56th floor overlooking the Strip? Not easy. We get into how Marc has settled in and some of the exciting regional Italian dishes he is preparing. Also on the show, Aliza catches up with Josh Smith, executive chef of Delilah, the Art Deco–themed supper club at Wynn Las Vegas. They talk about what it takes to maintain buzz in the desert and how there is only one Las Vegas when it comes to the showmanship of dining out. I hope you enjoy this very special Las Vegas episode of the show.These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#54. Welcome to this captivating episode of The meez Podcast, where we explore the heart of culinary innovation and education with our distinguished guest, Mike Traud,  founder of The Chef Conference (formerly known as the Philly Chef Conference) in the gastronomic hub of Philadelphia. With a legacy spanning over a decade and 10 groundbreaking conferences, Mike has significantly contributed to the culinary landscape through this annual event, which started during his tenure as the Director of Hospitality Management at Drexel University.In today's conversation, we uncover the essence of The Chef Conference, exploring its evolution, significance, and what makes it a beacon for culinary professionals worldwide. Mike, with his rich background in hospitality law, culinary arts, and education, and his notable stint with Marc Vetri, brings a wealth of knowledge and insight into creating an event that not only celebrates but also advances the culinary industry.Our dialogue extends into the meticulous planning and sheer effort required to bring such a conference to life, highlighting Mike's dedication and passion for fostering community and innovation among chefs and culinary enthusiasts alike. The Chef Conference has become a coveted gathering, attracting an impressive roster of culinary talents and thought leaders, indicative of its prestige and impact on the culinary world.Adding a personal touch to our discussion, our CEO and founder, Josh Sharkey, shares his excitement and anticipation for moderating a panel on menu development, featuring celebrated chefs Ariel Johnson, Mr. Lyan, Rosio Sanchez, and Thomas Frebel. This opportunity not only allows for an engaging exploration of culinary creativity but also marks Josh's inaugural experience in panel moderation—a journey inspired by the conference's ethos of organic, passionate participation from all involved.Moreover, we delve into the vital conversation about the intersection of education and industry, a theme close to Mike's heart, given his extensive background in academia. This discussion sheds light on the ongoing debate regarding the relevance of culinary education and how initiatives like The Chef Conference are pivotal in bridging the gap, ensuring a symbiotic relationship between learning and practical application.As we gear up for this year's Chef Conference, taking place from April 12-15, we invite you to immerse yourself in the plethora of panels and special events lined up. Where to find Mike Traud: InstagramThe Chef Conference InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(04:53) Mike's background in law and how he transitioned to food(11:50) Where to eat in Philly(14:21) How The Chef Conference was created(16:23) The gap between education and industry(19:49) Mike's goal for the conference(22:41) Menu Development 101 panel(24:09) How Mike chooses which panels to have during the conference(30:10) What Mike loves most about the conference(37:35) Biggest challenges faced every year(44:52) The benefits of an intimate conference(52:54) Goals for future conferences**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for a 100% discount on our “Premium Recipe Upload Service- Hourly (coupon covers 4 hours. one time use only, must be a meez customer)

Chef Michael Friedman grew up in a New York area Jewish American household (in Westfield, NJ, to be specific) and, like me, was nourished by lots of Chinese and Italian food. Also like me, he attended Boston University's School of Communications, so we share a kindred spirit connectivity. After paying his dues in fine dining restaurants around the world (including stints with Rich Melman's Lettuce Entertain You restaurant group, as well as with Chef Marc Vetri in Philadelphia, and also with Chef Jose Andres), Mike started his own restaurant group in the Washington DC area and, for the past ten years, has garnered awards and recognition of his own. All-Purpose (A-P) Pizza Shop, in its three locations, pays tribute to the east coast pizzas and slice shops of his youth, and joins Red Hen and Aventino Roman Cucina as part of his ever-growing restaurant empire. Hear all about Chef Mike's quest to bring the past into the present, and the culinary vision that drives him forward in this new episode of Pizza Quest with Peter Reinhart.Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

We're thinking big and talking miniatures, reading and listening to a book simultaneously, right-size restaurant empires, the comeback of color analysis, and a stellar Father's Day gift for all the planners out there. A new-favorite mini restaurant empire: Mason Hereford's New Orleans spots Turkey and the Wolf, Molly's Rise and Shine, and Hungry Eyes (see also: his wonderful cookbook, written with JJ Goode). Some other faves: Ann Kim's in Minneapolis, Suzanne Goin and Caroline Styne's in L.A., Nancy Silverton's (also) in L.A., Marc Vetri's in Philly, and the Hart's/Cervo's/The Fly trifecta in NYC.More on color analysis via Calin Van Paris's story for Vogue. Related: Kibbe types, c/o The Concept Wardrobe and Vox. So much on miniatures! The Guardian article “‘A place where millennials can own a home': why doll's houses are having a big moment” by Nicole Cooley, Shrunk magazine, DWR's Vitra miniatures collection and Champagne Chair Contest, Yuta Segawa's vases, Tatsuya Tanaka, and the (40th anniversary!) Marc Jacobs show. We're seeing bitsy charms on all sorts of things, including Susan Alexandra Tiny Joys Lucky Charms, Haricot Vert “Dear Diary” Charming Bag, Mother Denim Lucky Charms Beanie, and Hello Adrienne Bite Size Dangles. And let's pleeease not forget Mini Brand magnets. Share your favorite small restaurant empires, color analysis thoughts, fave minis, and more via 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or our Geneva. Get your chocolate fix with Charles Chocolates—15% off your first purchase with the code ATHING15.YAY.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Guest: Angela Duckworth, professor at the University of Pennsylvania and author of Grit: The Power of Passion and Perseverance“There's got to be a cost” when you pursue your passions, says University of Pennsylvania professor Angela Duckworth; in fact, the word “passion” comes from the Latin word for “suffering.” But that doesn't mean that gritty people are unhappy. After the time needed for sleep, daily exercise, friends, and family, Dr. Duckworth explains, “what's left is more than 40 hours.” Informed by her research and her own happiness, she tries to discourage her students from settling for a 9 to 5 life: “There's so many people that exemplify a life of dedication, and hard work, and of happiness, and humor, and friends, and family, that I think we should tell young people, ‘Look, don't assume that's not possible.'”In this episode, Angela and Joubin discuss being punctual, Danny Kahneman, AP Calculus, moving the finish line, teaching grit to children, Arthur Ashe, Diana Nyad, passion and sacrifice, hiring gritty people, “change your situation,” Marc Leder and Rodger Krouse, Invictus, ChatGPT, neural autopilot, and Steve Jobs.In this episode, we cover:“I have a thing with time” (01:36)Being the GOAT (06:37)Mr. Yom (09:27)Chef Marc Vetri (14:15)The Devil Wears Prada (16:03)Talking about grit (18:12)Satisfaction, loneliness, and happiness (20:24)Success as a journey (28:23)The cost of hard work (32:52)Angela's 70-hour work week (36:31)Charisma and loving what you do (40:55)Why high achievers have supportive partners (47:07)The next book (55:25)Pick the right market (57:45)Therapy questions (59:53)The Incredible Hulk vs. James Bond (01:02:45)Automating decisions (01:05:43)What “grit” means to Angela (01:09:39)Links:Connect with AngelaTwitterLinkedInAdditional reading:Redefining Success: Adopt the Journey Mindset to Move ForwardBuy Grit: The Power of Passion and PerseveranceConnect with JoubinTwitterLinkedInEmail: grit@kleinerperkins.com Learn more about Kleiner PerkinsThis episode was edited by Eric Johnson from LightningPod.fm

This show is presented by Heather Barnes, the leading food photog in the South. Becky Diamond graces our studio talking about her latest book- The Guilded Age Cookbook. Delight guests this holiday season with rich tasting recipes and decorating suggestions from the famously extravagant Gilded Age with Becky Libourel Diamond's The Gilded Age Cookbook: Recipes and Stories from America's Golden Era. In it, Diamond includes recipes for classic holiday fare such as roast turkey, as well as more unique entrees like deviled spaghetti; historical facts about 19th century celebrations; and stunning photos. “The food served on Christmas Day was supposed to be rich, frivolous, delicious, and appealing to both children and adults …” Diamond wrote in the book. “As a result, Christmas dinner was one of the most carefully planned meals of the year for Gilded Age women.” Throughout The Gilded Age Cookbook, Diamond dishes up a masterful blend of recipes for timeless favorites, decorating tips, and fun facts that both history buffs and foodies will appreciate. Chapters cover Culinary Innovations, Outdoor Eats, Dining Out, By Invitation Only, and of course, Holidays. Becky Libourel Diamond is a food writer, librarian and research historian who specializes in reconstructing historical recipes. She has collaborated with several chefs and food groups to recreate historic dinners, including Marc Vetri's Osteria restaurant in Philadelphia, Chef Adam Diltz of Elwood Restaurant in Philadelphia, COOK (a demonstration kitchen in Philadelphia) and Edible History Supper Club in New York City. Connect with Diamond on Instagram (@BeckyLDiamond), Facebook (@BeckyLDiamond), Twitter (@BeckyLDiamond) and LinkedIn (@Becky-Libourel-Diamond). For more information about the author, visit her website at www.beckyldiamond.com

This show is presented by Heather Barnes, the leading food photog in the South.Becky Diamond graces our studio talking about her latest book- The Guilded Age Cookbook.Delight guests this holiday season with rich tasting recipes and decorating suggestions from the famously extravagant Gilded Age with Becky Libourel Diamond's The Gilded Age Cookbook: Recipes and Stories from America's Golden Era. In it, Diamond includes recipes for classic holiday fare such as roast turkey, as well as more unique entrees like deviled spaghetti; historical facts about 19th century celebrations; and stunning photos.Other dishes on the holiday menu are peas served in turnip cups, steamed halibut with egg sauce, and of course, the coveted plum pudding.“The food served on Christmas Day was supposed to be rich, frivolous, delicious, and appealing to both children and adults …” Diamond wrote in the book. “As a result, Christmas dinner was one of the most carefully planned meals of the year for Gilded Age women.”Throughout The Gilded Age Cookbook, Diamond dishes up a masterful blend of recipes for timeless favorites, decorating tips, and fun facts that both history buffs and foodies will appreciate. Chapters cover Culinary Innovations, Outdoor Eats, Dining Out, By Invitation Only, and of course, Holidays.With a tasteful combination of easy-to-follow recipes, artistry and history, readers can expect to get a good sense of what the Gilded Age looked (and tasted) like through The Gilded Age Cookbook.“A beautifully designed and photographed cookbook, filled with intriguing stories. The parties and events may have been excessive, but the classic recipes here look simple and doable to make,” said Dianne Jacob, author of Will Write for Food.About the AuthorBecky Libourel Diamond is a food writer, librarian and research historian who specializes in reconstructing historical recipes. She has collaborated with several chefs and food groups to recreate historic dinners, including Marc Vetri's Osteria restaurant in Philadelphia, Chef Adam Diltz of Elwood Restaurant in Philadelphia, COOK (a demonstration kitchen in Philadelphia) and Edible History Supper Club in New York City.She has been writing about food since 2008, sharing her passion for food and history with the world through her books: The Gilded Age Cookbook, The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America's First Cooking School. She lives in Yardley, Pennsylvania.Connect with Diamond on Instagram (@BeckyLDiamond), Facebook (@BeckyLDiamond), Twitter (@BeckyLDiamond) and LinkedIn (@Becky-Libourel-Diamond). For more information about the author, visit her website at www.beckyldiamond.com

The Gilded Age is enjoying a renaissance, thanks in part to TV shows like The Alienist and the Julian Fellowes HBO series, The Gilded Age. And here to help foodies duplicate — and celebrate — meals from this opulent period in U.S. history is food writer and research historian Becky Libourel Diamond. In her new book, The Gilded Age Cookbook: Recipes and Stories from America's Golden Era, she dishes up delicious recipes seasoned with side stories about the excesses of this fascinating era. Web: https://www.amazon.com/Gilded-... More: Food writer Becky Libourel Diamond transports readers to a time of lavish banquet tables draped in snow-white linen and set with delicate china and sparkling crystal drinkware in her new book, The Gilded Age Cookbook: Recipes and Stories from America's Golden Era. In it, Diamond dishes up delicious recipes for timeless favorites like rich soups, juicy roasts and irresistible desserts updated for modern kitchens. Peppered with details and entertaining stories of celebrities from the era, such as the Vanderbilts and Astors, The Gilded Age Cookbook is perfect for foodies, history buffs, pop culture enthusiasts and anyone with an appreciation for the epicurean pleasures associated with the Gilded Age. “Culinary roles for women and minorities became more significant during this timeframe, and innovative technologies such as kitchen appliances and packaged food were game changers,” Diamond said. With a tasteful combination of easy-to-follow recipes, artistry and history, readers can expect to get a good sense of what the Gilded Age looked (and tasted) like through The Gilded Age Cookbook. “A beautifully designed and photographed cookbook, filled with intriguing stories. The parties and events may have been excessive, but the classic recipes here look simple and doable to make,” said Dianne Jacob, author of Will Write for Food. About the Author Becky Libourel Diamond is a food writer, librarian and research historian who specializes in reconstructing historical recipes. She has collaborated with several chefs and food groups to recreate historic dinners, including Marc Vetri's Osteria restaurant in Philadelphia, Chef Adam Diltz of Elwood Restaurant in Philadelphia, COOK (a demonstration kitchen in Philadelphia) and Edible History Supper Club in New York City. She has been writing about food since 2008, sharing her passion for food and history with the world through her books: The Gilded Age Cookbook, The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America's First Cooking School. She lives in Yardley, Pennsylvania. Connect with Diamond on Instagram (@BeckyLDiamond), Facebook (@BeckyLDiamond), Twitter (@BeckyLDiamond) and LinkedIn (@Becky-Libourel-Diamond). For more information about the author, visit her website at www.beckyldiamond.com. Amazon link: https://www.amazon.com/Gilded-... ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®

After 3 years of trying to get across a table from each other to record a pod conversation, Marc Vetri and Andrew finally found time during the Philly Chef Conference this spring. They met on a beautiful April morning in the dining room of Marc's flagship Vetri Cucina and went through Marc's evolution from aspiring rock star to fledgling cook to full-fledged chef and business person. Along the way, they recall some industry legends, discuss sticking to your guns in deal-making, and the rationale for overseas stages.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

What happens when your passion meets purpose? Saba is what happens. Saba is Chef Alon Shaya's flagship restaurant, which was his answer to that question and is the result of his passion for cooking helping him to find his purpose and his voice in food. After spending nearly an entire lifetime suppressing his heritage so that he could feel more acclimated to the American life that his family immigrated to, he discovered his roots in Israel and began cooking with his heart rather than his head. In this episode, Eli and Alon speak very frankly about the importance of creating a story, narrative, or purpose for your food and how it can be incredibly impactful for your guests. Here's what else you'll hear: Alon's immigration story from Israel How being poor in a wealthy suburb made him build a strong work ethic How his home economics teacher saved his life and put him on the right path His love for watching Emeril Lagasse  Nearly getting kicked out of the CIA How Hurricane Katrina reshaped his entire perspective on food His time working with Chef Marc Vetri and spending time in Italy How he discovered Israeli food for the first time The number of seeds in a pomegranate and why he named his company after it How his nonprofit is improving the lives of New Orleans school kids The complexity of New Orleans food and how history, good and bad, has shaped it When life is no longer normal, humans crave normalcy The influence of all the different Middle Eastern countries on his food as well as his father's Romanian heritage How has his departure from his former company helped shape his leadership style today Eli learns what a “second line” is in New Orleans Opening up his Denver restaurant and why they chose there for the second location Alon shares some of his favorite restaurants in New Orleans His companies day of service A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you'll here in the podcast to upload 25 free recipes to the platform. 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

Al shares some of the biggest conversations of the year, with some of the biggest deal chefs of this or any year: Buddy V, Marc Vetri, Martin Yan, Shawn McClain, Michael Symon and the always shy and retiring James Trees. Enjoy! Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, Chris and Gab get to talk to one of their favorite chefs, Marc Vetri. Marc talks to them about his appearance on Somebody Feed Phil, what he learned during his time in LA and Italy, and what an experience in his restaurant is all about. Marc also talks to Chris and Gab about the Vetri Community Partnership, what some of his favorite restaurants to eat at in Philly and South Jersey are, and what he thinks of the Eagles, Phillies, and Sixers. Then, Chris and Gab discuss Trea Turner, and the job they have done this year with this podcast. I really thought he was about to say cheese and not ketchup. Thank you so much to Marc for joining us! Show Music Provided By: Music: www.purple-planet.com

The namesake of the fabulous Vetri Cucino atop The Palms sits down in the gorgeous restaurant to talk about the agony of closing during Covid, more agony when Station Casinos decided not to re-open after Covid, the ecstacy of finally re-opening under Palms' new owners. Also: holiday happy hours and the American Dream history of Roberto's Taco Shop. Learn more about your ad choices. Visit megaphone.fm/adchoices

We now have dates for the Las Vegas Grand Prix Formula One race! What to expect in November of 2023. Plus, the Las Vegas Aces are the WNBA Champions! The strip shuts down for a parade and rally. If you want to golf on the strip, Sean visits a course right across from the Welcome to Las Vegas sign. Area 15's Illuminarium now offers Monday Night Football viewing. We checked it out and tell you why it's worth a visit. Plus, Chef Marc Vetri will reopen his restaurants at the top of the Palms and a new Mexican restaurant coming the Caesars Forum Shops. In our tips... Sean tells you about a Plant Based fast food restaurant off the strip and Dayna fills you in a camel safari just outside Las Vegas. You can actually ride a camel! Sign up and download VegasNearMe. It's a new app in the beta test phase, but you can try it out NOW. Click the link and look for an immediate email on your phone. You'll have the app in a matter of seconds! Here's the link: https://link.vegasnearme.com/vegas-revealed-beta The James McMahon Music PodcastThis is the podcast of the UK music journalist James McMahon. Former Features Editor of...Listen on: Apple Podcasts SpotifySupport the show

We sit down with Philadelphia hometown-hero, Amanda Shulman, to chat about Her Place Supper Club. She shares with us stories of cooking supper for her family in high school, how she wound up cooking family meal with Marc Vetri's father, and her inspiring approach to running her own spot.  Then we share some California vibes from the archives with a live performance from Matt Costa.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.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

An old-fashioned “slice” shop opens at a former Marc Vetri restaurant. KYW Newsradio's Hadas Kuznits chats with Paulie Gee, aka Paul Giannone, and his son, Derek about the nine-year process it took him to open a restaurant in Philly. Paulie Gee's Soul City Slice Shop not only offers pizza by the slice, but they also have a wide variety of local draft beers, a pool table, a mini record collection for sale, and an original Atari game console -- with the cartridges and an ancient box television that you can play.

On today's episode of All in the Industry®, Shari Bayer's guest is Laura Lashley, the National On-Premise Manager for Diageo Non-Alc, where she leads the brand's training and advocacy programs in the US. Laura began her career in drinks working in NYC bars, notably as the Head Bartender and Bar Manager at Avroko's Madam Geneva, as well as Bar Manager at The Breslin and Ace Hotel Lobby Bar. She has been ‘sowing the seeds' with the Seedlip team in the States for nearly four years, and enjoys using her bartending experience and love of the industry to bring the non-alcoholic category to the forefront. She is always on the move, but currently calls sunny LA home. Today's show also features Shari's PR tip to embrace zero proof; Speed Round; Industry News Discussion on NYC's new food rules for to-go cocktails; and Solo Dining experience at Fiorella Pasta, chef Marc Vetri's intimate pasta bar in a restored space in Philly's historic district.Photo Courtesy of Laura Lashley.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

The Art and Practice of Handmade Pasta.

Snacky Tunes: Music is the Main IngredientBy Darin and Greg Bresnitz with Khuong Phan 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.Darin Bresnitz: Hello, I'm Darin Bresnitz. I'm the cohost and coauthor of Snacky Tunes: Music is the Main Ingredient, which is our new book that I did with my brother, Greg and our business partner Khuong Phan. Now it is a perfect gift for the holidays. And if you have kids, you will look like the coolest parent in the room.Suzy Chase: Darin, I've known you, I think since like 2004 or five, when you used to play squash on and off with my husband, Bob, and now you're married and expecting your second child. I can't believe it. Time flies.Darin Bresnitz: I mean, it's pretty wild. I remember when you used to DJ at Trophy Bar. Oh my gosh. Back in the day, what a great spot.Suzy Chase: And then around 2007, you developed TV's first music and cooking show called Dinner with the Band an award-winning series. You and your brother, Greg are legit OG food media guys. So then in 2009, you went on to create Snacky Tunes, the first food and music radio show and you just mentioned Trophy Bar. I feel like we've kind of led parallel lives. Cause I had my soul music podcast that started in 2005. I had my DJ residency at Trophy Bar in 2010. That's when Brooklyn was the epicenter of the food and music explosion and all while I was creating this cookbook podcast. So I'd love to hear about your evolution in Brooklyn, from Dinner with the Band and your podcast and now the book with some stops along the way at Refinery29 and Tastemade.Darin Bresnitz: Oh man. Well, you know, I'll go back to 2001. When I was at school at Boston University and I gotten into television and I opened up the phone book to find myself an internship and the only show listed was The Phantom Gourmet and it was a restaurant review show on NECN, which was their local like a New York 1, but for all of New England and I called them and we chatted and that was my first foray into food and you know, this is like I said, 2001 and so explaining to people that I was working in food TV or working in food media, some people just raised their eyebrows, politely. Some people needed a larger explanation, but you know, from back then, I just really felt that that was really, where the greatest stories lied with greatest people lived, I felt that this was the path for me to really explore the world and I really haven't taken my eyes off the prize. You know, I really have never stepped completely out of the food media world. As you mentioned, I spent a little time at Refinery29, but even there, I was always bringing food into the events that I was doing there, but we were still doing Snacky Tunes, the radio show. We were still doing our barbecue blowouts in Williamsburg, where we had high-end chefs come to Williamsburg and pair them with a DJ. You know, it was always just traipsing along in the different types of media forms and in college when I had the idea for dinner with the band, I thought that if I was going to get into this business that I didn't want to ever just work on other people's show that the whole idea was to create your own thing, which I had taken from a lot of the DIY basement sort of punk rock shows that we were going to as kids, whereas you didn't need anyone's permission. You just went out and you built something and it was yours. And some people came, most people didn't, but at least you made something. And so that building of the show, building of Dinner with the Band in the late aughts is what was sort of the backbone for the first part of my career in TV. And then that ultimately went away and around that time, 2009, when we were sort of making the show and it was also sort of ending is when we started, Snacky Tunes, which Greg and I started at Heritage Radio Network, which was an absolute blast. You know you couldn't get more epicenter right? In the back of Roberta's 2009. I mean that's it. We were just in the heart of it and you could feel it was special at the time. You know, you could really just feel the ground shifting and you could see what was happening, post recession and all the new food ideas, you know, Roy Choi's Kogi Truck coming out of LA and the national, international effect that was having on restaurants and what could be considered a restaurant or a food truck and the accessibility where you didn't need to be in Manhattan or even Williamsburg, you could just be out anywhere and that was what Roberta's was teaching us and stuff. It was just great to be at the center of it. And then, five, six years later, 2015, I just felt the winds shifting for me a little bit and came out to LA and have been lucky enough to be part of the food movement that's happening out here. You know, I would argue that LA is one of, if not the most exciting food cities in the last few years, obviously the pandemic upended not just LA, but a lot of places, especially as we head into a second shutdown right now, but you know, I've been happy enough to be at Tastemade overseeing a lot of our original series for the networks. I just found in my lane early on. I think that's the best way to really describe it is that I found my lane and my lane was food and I never wavered. And there was a lot of setbacks and it's easy when you say the highlights like this to be like, Oh yeah, I went from this and that. And that, the other thing, you know, there was also bankruptcy and taxes owed and ideas not getting picked up and hunting for jobs and being freelance. But at the end of the day, I just never wavered. And food has just sort of been my guiding light, my North star, and I've loved all the food people I've met and all the chefs and the stories that have gotten told, and we've gotten to eat and where it's taken me all over the world and how I met my wife and how we're raising our family and just, it always comes back to food.Suzy Chase: I honestly, think you made that lane and you made it a really hip lane.Darin Bresnitz: I don't know if I would claim to say that I made it, you know, I think that I was happy to be in that lane with some people and I'm happy to be considered when anyone does that I'm a part of that. What I love about my role in this is, and this is where the weird thing is about being on the podcast and having the book is that we're not really front and center. You know, Greg and I have really worked to make the show as a platform for other chefs. And when I go back and listen to my interviews over the last decade or so, what I personally have worked to have done is taken myself out of the show as much as possible. It really is like a setup, a question, and then get out of the way. So, you know, it's doing this media talking about the book, which I so happy that we got to do and to curate and be a part of in many ways. It's like, you know, we wrote the intro and then we got out of the way and we let the chefs tell their stories.Suzy Chase: Okay. So will you sing your Snacky Tunes jingle with me?Darin Bresnitz: Oh man. Uh, let's see. Can I tell you the story about it before we sing it?Suzy Chase: Yesss!!Darin Bresnitz: So we were deejaying at the time and we didn't have a theme song and we're like, okay, we should have a theme song. And the original idea was to have different people. Cause we were having all these bands on and uh, you know, we had all these different musicians that were in our lives at the time and we're like, okay, we'll have people do different theme songs, like one every season or something like that. And then, uh, we were touring with Ricky Reed, AKA wallpaper, AKA Lizzo's producer. And we said, Hey man, can you make a theme song for us? And he was like, yeah, no problem. And then he sent over the theme song that is still the theme song today. And we heard it. And the reason why it's still the theme song is because he nailed it. He wrote the lyrics, he'd wrote the music, he sent everything and it was just like, okay, we're done. And that's, that's it. But yes, you know, tried to remember.Suzy Chase: All right, here we go.Suzy Chase: We talk about food we talk about music with musical dudes, finger on pulse, Snacky Tunes!Darin Bresnitz: Then it has like the NBC ring out like bomb, bomb, bomb. But no, it was great. It was like, Oh my God, uh, you nailed it. We don't need to ask anyone. And then Freelance Whales who was really the first live band that we had on that changed everything. Greg had found them busking in Brooklyn and they came in live and played a five song set. And that was really what changed the way that we did the show. We switched from DJ's to live bands somewhere on one of the episodes they were on they did a cover of, of it which is, you know, you have to dig up in the archive.Suzy Chase: I have to find that. So you and Greg wrote in the book, one of the most important ways people define themselves is by how they connect both to themselves and to the world at large, for us and many of the chefs who have appeared on our podcast, Snacky Tunes, those connections have been expressed by their lifelong intertwined relationships with food and music. I think the only way you could do that podcast and this book is to also have a deep connection to food and music. Can you talk a little bit about your personal connection?Darin Bresnitz: We grew up surrounded by food and music, both aware and unaware of how unique it was to our family. You know, our grandparents on my dad's side were Auschwitz survivors. My grandparents on my mother's side from Poland, for your Russia, a DP camp in Italy came to Brooklyn. And so in many ways we were second generation American Canadians. Our dad's parents wound up in Canada and a lot of the food we grew up eating was a harken back to this old European Eastern style of cooking, you know Hungarian on my grandmother's side and my dad's side and, and Polish on my grandmother's side. And so the idea of us eating food from scratch, being cooked from the kitchen, my mom carried on the tradition as well was just second nature to us, you know, and taking it for granted is maybe a weird way to say it, but just being unaware, that, that wasn't how everyone ate like we didn't eat fast food. We rarely went out to restaurants, not in a bad way. We just, you know, we're always cooking at home. And if we did go out to eat, it would be Chinatown or, you know, Jewish deli or something like that. And so food really became something that we were excited about. And then for music, you know, my father played guitar and was really into music. He was in Montreal growing up and he would go see all the Motown bands that would come over from Detroit and sneak into the bars when he was like 16. And he would also come to the States when he and my mom are dating and bringing back LP's that hadn't been released in Canada and have people over and share music with them. And so, you know, growing up, you'd always share music with us and there was always music on in my house, you know, every weekend morning, wake up to music and food and things like that. And so it just became ingrained in us that listening to music and eating food was just central to bringing people together, connecting with family, taking time to listen to a record or eat a meal together. And then as we got older and we started going out into the world, we weren't cooking as much for ourselves and this was the late nineties so food really hadn't taken off the way it had, but music, you know, we were super into the music scene and we'd go out of the suburbs of Philadelphia and into the city itself or go to our friend's shows and see emo bands and indie bands and punk rock bands and things like that and just the idea that you could create your own show, you could create your own t-shirt, you could make your own songs that just sort of gave us the definition of making things on our own to us, the food and the music itself is how we connected with people.Suzy Chase: So this book is complete with all new interviews, recipes, and playlists from 77 chefs from around the world who share how music has shaped them and its influence on the culinary world. When I first saw this book, I was like, yay, it's a compilation of your podcast interviews from over the years, but it's not, it's all new. Describe how you chose the chefs for this book.Darin Bresnitz: Greg had the concept to do a book and I believe the original idea was go back, pull this out of interviews of chefs that we had on the show. But to be honest, you know, if you go back and listen, like music pops up, but not every chef really goes into depth. And the stories that we're asking are not really the stories that we asked in the book. So we quickly realized that we needed to do a whole new format. Dale Talde, Nyesha Arrington, and Marc Vetri were the three chefs we reached out for the pitch whose stories wound up in the book and they helped us formulate what we would ask and things like that when we were doing our proposal for Phaidon, you know, knowing that this is gonna be a national international book, we sort of said, okay, half-ish of them were going to be North America, the rest will be international and then we kept going along the lines of how do we want to make this book diverse, right? Because we thought that you could easily fall into a very specific type of chef who do these compilation books and then you're not getting any variety. And we knew that we wanted to have some heavy hitters, you know, your Dominique Crenn, your Curtis Stone, your Asma Khan, your Ben Shewry but then we also wanted to have some new chefs that people may be had never heard of like Loic Dablé or Manu Buffara, or Monique Fiso some chefs who might be on our radar but might not be known at a larger level if you didn't know chef in general. And so we just went to work. I mean, we gritted it out to be honest, like we really were really disciplined and diligent in the type of chefs would reach out to and the diversity which was really key from us the beginning and we didn't want to have the thing where we're doing all this work and we wake up six months, seven months, eight months in and we go, oh my God, we didn't stick to our guns you know, we sort of fell short in who we wanted to be in this book. And so, you know, after the friends and after the colleagues when we started looking at who we saw, it still needed to be in the book and where we wanted some representation, you know, we have all six continents represented, we started just doing research and some of them were cold emails some of these people, the only interaction we've ever had with them was hi, how are you? You don't know us. Would you be a part of this book? Here's the questionnaire? Do you want to get on the phone? Let's talk things out. And people were really gracious with their time and their stories and the communication I have now, dozens of cities and chefs that I want to visit all over the world and eat their food and meet them for the first time.Suzy Chase: You just mentioned Manu Buffara, is that how you pronounce her last name? Yes. A chef in Brazil, but I love that you gave a voice to emerging chefs. Can you talk a little bit about her?Darin Bresnitz: Manu's incredible. In doing our research and what I personally know about chefs all over the world, I would say South America is one of my weak points. I don't know a ton. I haven't had the pleasure of visiting there yet and we knew that Brazil has one of the best culinary scenes in the world. It's super diverse they have a great amount of history and cultural representation ingredients. And what we love about Manu is that she really is at the forefront of this new type of cooking, where it's both paying homage to Brazilian cuisine, but at the same time, moving it forward. I mean, the fact that she picked Feijoada, which is I believe the Brazilian national dish, as her dish, but then modernizes it with some of the techniques. And some of the ingredients really shows the culmination and is really a perfect example of the type of food she makes. Feijoada. It was created by African slaves who came to Brazil and it's beans and it's beef and it's pigs ears. You know, it's a lot of, sort of like the bits and ends of food, but the culmination of the dish is something that's absolutely incredible. And then it just creates this gorgeous stew and you serve it with white rice and you have all these great garnishes. And it's just this very comforting, very soul hugging type of dish. Manu just works with local communities, she transforms abandoned sites into urban areas, she's a teacher, she's a chef. She's just one of those people who I go, can I hang out with you? How do we get to hang out more? And we reached out. She said, yes. And she gave us some incredible stories, a great playlist, and introduced, at least me personally, to a lot of artists who I didn't really know anything about. And I would say, and I probably butchering the name of this, but Céu, she was one of the artists on her playlist has become one of my favorite artists of 2020.Suzy Chase: Can you describe the look of this book and how it's all organized? It's super stylish.Darin Bresnitz: Oh, sure. Well, I cannot take really any credit for it. Phaidon paired us with an incredible set of designers Omnivore and they absolutely knocked it out. Now, the way that it works with the process is that we delivered the text so then they were going to parents with the designer and originally we were going to have 50 entries, right. And when you have 50 entries and you have X amount of pages and design costs, that allows for one type of design, well, Greg and Kuhong, and I had a very specific idea about who we wanted in the book and the amount of diversity that we wanted to represent the stories we wanted to tell. So we wound up delivering 77 entries with 86 chefs and restaurateurs. We had quite a few duos and so when you hand in that amount of information, I believe, I want to say the original amount of words we handed in maybe 200,000 words, and we got it down to maybe 110,120 thousand. But you know, when you have that much text, there really isn't that much room for illustration. And when you have that much text, you also think, like you said, how do you organize it? And so Omnivore really just knocked it out with the layout, the way that everything's presented, the way that we have different pull quotes. And we were involved a little bit in the feedback process, along with Phaidon, but I got to give credit where credit's due and they just do absolutely amazing work.Suzy Chase: Kendrick Lamar is in this book 12 times. What do you think that means?Darin Bresnitz: Well, I mean, so none of the chefs knew what any of the other chefs were submitting and when we did the interviews, we did not give any restrictions. We had a list of questions that we asked and we would ask the questions and then sit back. We didn't tell anyone what recipes to make, what songs to pick, which ours to lean into. And when you do something like that, you get some really fun coincidences such as this one. Let's be honest. Kendrick Lamar is one of the most prolific artists in the last half a decade, decade, right? But also he's got that same mentality that all great artists have. And a lot of the chefs we've talked to are great artists into themselves. It's inspirational. It's pushing yourself. It's, you know, looking at a tough situation and persevering. And I think when you're just in the kitchen, you're grinding it out and you're making a name for yourself and you're working really hard. You know, someone like Kendrick Lamar is a perfect ally when you're listening to music and looking for that type of inspirationSuzy Chase: Now to my segment called last night's dinner, where I ask you what you had last night for dinner.Darin Bresnitz: So I finally was able to unpack all of my cookbooks and I didn't want to fall into the, these are ornamental only. They look nice, but I wanted them to be both form and function. And so what I am made was The Phoenicia Diner's Chicken and Dumplings. You take a whole chicken, you boil it, you break it down, you pull the chicken off. Then you add all these root vegetables with some cream and little cornstarch to thicken it up and you just let that cook. And that's just absolutely incredible. And then you make these little biscuits with fresh chives and buttermilk, which are their take on the dumplings, which actually I really liked because I do like the texture a little bit better. And then you serve it up in one bowl and there's just so much in this recipe, but actually gets better each day. So day three of the chicken and dumplings was absolutely fantastic. And my daughter loved it. My wife loved it. It's, it's a very comforting dish when, when it gets to be, I guess, cold out here is below 50, but it does make me feel like I'm back East. It doesn't have like a lot of those flavors.Suzy Chase: Where can we find you on the web and social media and tell us about your virtual book tour.Darin Bresnitz: So you can find everything you need to know about us at snackytunes.com. You can also go to heritageradionetwork.org or phaidon.com is where you can buy the book but also if you want to support independent bookstores, we are huge, huge, huge advocates of that so you can go there and personally you can find me at Instagram, Darin Bresnitz. The virtual book tour. Greg had the idea of doing a virtual book tour and started putting it together and then Khuong and Phaidon and myself also helped put that together but we did over 10 stops. And the idea was in each city, we paired a different chef with a band and usually the chef of the band knew each other but, you know, look, we wanted to talk with people. We wanted to get the word out. We wanted to at least somewhat celebrate the book and some sort of physical presence. And the response we got was really good, hopefully sooner than later, at least hopefully for the second half of 2021 people will get back to physical tours.Suzy Chase: In the book you wrote, we hope you'll find a piece of yourself somewhere in these stories and be moved to create something of your own to share with the world. It was so great chatting with you, Darin. Thanks for coming on Cookery by the Book podcast.Darin Bresnitz: Thank you so much for having me really appreciate it and stay safe. Have a great holiday season, and we will see you in the new year.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

Frank Olivieri is the great nephew of Pat the inventor of the Original Philly Cheesesteak, and a great guy. Come hang out with us as we talk about the history of the cheesesteak, what it's like running the family business, how the Philly restaurant scene is doing during Covid, our time in culinary school together, pizza, and a bunch of other stuff. Frank Olivieri's Links: Taste The Original Cheesesteak https://www.patskingofsteaks.com/ Spread the Love with the Whiz http://spreadthewhiz.org/ FB- the original pat’s king of steaks IG- pats_king_of_steaks Chef Grace's Social Media IG: https://www.instagram.com/chefgracefornasa FB: https://www.facebook.com/ChefGracesPlace Don't Forget to Subscribe, Like, and Comment on YouTube. Don't forget to support your local restaurants if you can afford it. Pat's is located in the Italian Market in South Philly. Some Place's mentioned in this video: Small World Seafood https://smallworldseafood.com/ Laser Wolf http://www.laserwolfphilly.com/ Zahav http://www.zahavrestaurant.com/ Suraya https://www.surayaphilly.com/ Marc Vetri's Restaurants https://vetricucina.com/about/ Tony Luke's https://www.tonylukes.com/ Tony Gemignani- Pizza Champion of the World https://www.tonygemignani.com/respecting-the-craft-pizza-romana/ Guests of Grace is a Food Podcast series dedicated to all things food. I have an interesting food person on every Thursday. Although it is a lot of chef and cook related content, I am interested in ALL things food; farmers, doctors, homesteaders, real estate people that help you find your homestead, lawyers that shape food policies, National Treasures like Frank, if it influences the way we eat I want to learn about it. So if you are an interesting food person reach out! Audio Version available where ever you get your podcasts. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/grace-fornasa/support

In this episode of The Chef Radio Podcast, Chef Eli Kulp talks with Marc Vetri, whose newest restaurant, Fiorella, was booming from the time it opened in February to the COVID-19 shutdown. Eli and Marc talk about Marc's background as a chef and musician in LA, spending a few years in Italy, opening restaurants in Philadelphia, and how things have been going since the shutdown.

Zack Timmons integrated business and medicine to take on a social problem facing his community. [Show summary] Zack Timmons, a fourth-year medical student at Dell Medical School at UT Austin, combined his passion for medicine with his background in business to create Good Apple, an Austin-based produce delivery company on a mission to end food insecurity. Listen to the conversation >> A med student and social entrepreneur on a mission to alleviate food insecurity in his area [Show notes] Zack Timmons is a fourth-year medical student at Dell Medical School at the University of Texas at Austin and co-founder and CEO at Good Apple, an Austin-based produce delivery company on a mission to end food insecurity. Since launching Good Apple in November 2019 as a third-year medical student, Zack and his team have delivered over 540,000 pounds of healthy food directly to the doors of over 17,000 people facing food insecurity. Prior to medical school, Zack attended Rice University where he studied the cognitive sciences and was premed. He later worked for two years as a business analyst at Deloitte Consulting. He plans to pursue an emergency medicine residency, where he hopes to leverage his patient stories in the emergency room to continue building programs and organizations to meet the health needs of our community's most vulnerable residents.  Can you tell us a bit about your background outside of medicine? [2:14] I grew up near Waco, Texas in a small town just outside of Waco called Robinson, Texas, and lived there with my younger sister and my two parents who are a huge influence on my life. My dad is a commercial tire salesman and my mom's a social worker. I think they've really instilled the importance of getting to know people and service in the community. They're a huge influence on me.  I always really enjoyed the outdoors. I think that's something I still enjoy today, from downhill skiing to long-distance backpacking. Most recently, my partner and I completed about 300 miles of the Pacific Crest Trail in California. Cooking is also a huge hobby. I spent a little bit of time in the Northeast prior to medical school and got to know Marc Vetri, who is an incredible pasta chef in Philadelphia. So have recently been making a lot of homemade pasta, which is great. When did you decide to become a doctor? [3:38] Probably when I was a senior in high school, I made the decision that I was at least interested in medicine. I will say one thing is that my passions for medicine have definitely changed and matured the more I get into the field. I think there are so many reasons to be excited about healthcare today. But I think initially, the way I started off was maybe a pretty simple story. I was really interested in the sciences and loved the application in helping people. That was kind of the initial impetus to my path. When I got to Rice University where I went to undergrad, as you mentioned, I had this incredible opportunity to work as an emergency medicine technician, and I actually gained my advanced certification through a course at Rice, which is really cool. So I did that for three years during undergrad. I really always had a passion for emergency medicine. Initially, it was a lot around loving the pace of the field. I loved the opportunity to make an immediate impact on patients’ lives. But I think more recently, I've really appreciated newer things about emergency medicine: the opportunities to solve some really complex clinical challenges. In emergency medicine, we see a lot of undifferentiated patients, which is such an exciting thing to take care of, and then more systems-based. I think we see a lot of the problems in the healthcare system, both medical and social problems, things like housing and education that really impact people's health. That's my new passion in medicine: How do we create these health centers that also provide medical care? Medicine is such a vast field.

In today’s hour of non-stop talk, Rich discussed Attorney General Barr’s testimony in front of the House Judiciary Committee after the Democrats used the time to pump up their own platforms instead. Also, Philadelphia officials delayed indoor seating again leading prominent restaurant owner Marc Vetri to warn that this is going to destroy the restaurant industry. Plus, The Lov Gov Andrew Cuomo wants baseball to be played in New York but does he have ulterior motives? Photo by:Mitchell Leff / Stringer

Sean and Dayna talk about a number of topics that will affect Las Vegas over the next year. A high speed train from Southern California to Las Vegas becomes more of a reality, with a tentative construction start date, Hawaiian Airlines will resume flights between Honolulu and the U.S. mainland in August, and a couple more resorts open on the strip. Plus, they interview Chef Marc Vetri, who is opening Osteria Fiorella at Red Rock Resort on July 10th. The Philadelphia-based chef has a restaurant at the Palms called Vetri Cucina, and since that restaurant isn't able to open yet, he's doing a popup spot at Red Rock. The award-winning chef describes the dishes, the reason he's opening there, and how life has been under lockdown.

Marc Vetri is an acclaimed chef, author, and founder of several award-winning Italian restaurants across the United States. Marc didn't go to culinary school. He began his culinary career chopping onions for free at a restaurant. He eventually bought a one-way ticket to Italy and came back to the US to work in the culinary industry. Within 2 years of opening his first restaurant in 1998, Marc was recognized as one of Philadelphia's best chefs. We discuss the future of the restaurant industry, his inspiring career, his experience as an entrepreneur with a stutter, and more. 

On this episode we have David Pollack, a chef in the Philadelphia, Pennsylvania region. After experiencing kidney failure in 2003, and undergoing dialysis, David finally received a kidney transplant. Like all people with kidney issues, he had to change the way he cooked and ate. Taking what he learned about his new diet, and combining it with his knowledge of cooking, he’s created Cooking Without Kidneys. David is in the early stages of creating this non-profit organization. Currently, he’s sharing recipes on his website https://cookingwithoutkidneys.wordpress.com/. You can also find him on Twitter, Facebook and Instagram. Listen to Dave tell his story about trying to continue working as a line cook and sous chef as he was undergoing dialysis. He also shares some of his favorite recipe ideas. Some of the people and businesses mentioned are: Guillermo Veloso, Jose Garces, Caffe Gelato, Cuba Libre, Marc Vetri, Jeff Michaud, Chef’s Table, The Mind of a Chef, Epicurious.com, AllRecipes.com If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. You can follow us on Instagram: ChefsWithoutRestaurants, PerfectLittleBites, FreePZA, JugBridge BreweryFor more info, find us on the web at:ChefsWithoutRestaurants.comChefsWithoutRestaurants.org Facebook PageFacebook Group Twitter YouTube

On today's episode we sit down with best-selling author, chef, father and all-around great guy Michael Symon. We talk about his love for the Cleveland Browns. How he got into cooking at a young age. His sons doughnut shop success. We also get to talk about what it was like to be one of the first on Food Network. He breaks down barbecue. We talk about his unique friendship with Marc Vetri and Bobby Flay and his most recent book “Fix It with Food”. This is a smooth episode that will be over before you know it. Check it out. Also, make sure to subscribe, rate and follow us on Instagram @bad_nwz - Remember all news is BADNWZ.

Our first guest on the BADNWZ, Marc Vetri is the chef/founder of Philadelphia’s critically acclaimed Vetri Cucina. A Philadelphia native, Vetri founded the restaurant in 1998 with his business partner, Jeff Benjamin, to universal acclaim. Following years of success at Vetri has made the long-awaited move to Las Vegas, opening a second location of Vetri Cucina at the Palms Casino Resort. In addition to his storied career in the kitchen, Marc is also the driving force behind the Vetri Community Partnership, a non-profit organization whose mission is to empower children and families through fresh food and education. He is also the author of four cookbooks, his latest being “Mastering Pizza,” released in 2018.

Food education is so near and dear to my heart. I wanted to interview Marc because of that. I have this weird thing where I don’t get too star struck when it comes to celebrities, but for some reason, I’ve always had this: “OMG, hey that’s the chef at …” I’ve always said this publicly, but never on air that if I were to do something different in my life, it would surround food. Pay attention to the tail end of the conversation. If you only have 10 minutes of your day, skip to the last 10 minutes and listen to how Marc describes food and what experience means to him. You’re probably thinking, well, how does food translate to business? Your answer is on that time marker. While listening to this episode I do have to be transparent that there is a slight hesitation in Marc’s speech, so when you listen, it’s not cutting out. It’s Marc crafting a full thought to further explain his story. Links mentioned in interview: Website: https://vetricommunity.org Follow Us: Podcast Website:http://www.tbeshow.com Instagram: https://www.instagram.com/grzybowskij YouTube: https://www.youtube.com/channel/UC9lkipQ_wV2vmzspwtdA7hQ Sponsors: Penji helps businesses by making graphic design simple, fast, and affordable for all. By delivering unlimited graphic design, Penji’s customers are able to shift their focus back to their customers and business.. Follow Penji Here: Website: https://penji.co Instagram: https://www.instagram.com/dotpenji

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, January 13th at 635pm with a great lineup! We are thrilled to welcome iconic Philadelphia broadcaster Marilyn Russell of 98.1 WOGL FM who hosts Marilyn Russell in the Morning from 5:30-9am and is also host of popular food podcast EatDrinkAndBeMarilyn. Marilyn who is a La Salle Universityalum, has worked on the The Preston & Steve Show on 93.3 WMMR Philadelphia, WXPN, 102.9 WMGK, and BEN FM. She has had career highs and lows, but the lowest point of her career certainly had to be working on the same production as the Small Bites crew Marilyn was a VIP during Gordon Ramsay's 24 Hours to Hell and Back #24HoursFOxepisode of Shanty on 19th that recently aired on FOX 29. She will talk about the experience and her thoughts on the episode. Then adding more of a Gordon Ramsay flavor to the show, we are happy to talk to Chef Heather Williams a Season 16 runner up and a contestant of the current season 18 of Hell's Kitchen. The 18th season of Hell's Kitchen airs Fridays (9:00-10:00 PM ET/PT) on FOX. Gordon Ramsay's hit cooking competition series returns with a twist: pitting veteran contestants against rookies. For the first time in the show's history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption and tested like never before, as they go up against eight ambitious rookies. Each week, the chefs will be put through a series of grueling culinary challenges and dinner services to prove to Chef Ramsay they have what it takes to win a life-changing grand prize: a position at the world's first Gordon Ramsay Hell's Kitchen Las Vegas at Caesars Palace in Visit Las Vegas and $250,000. Closer to home, we are excited to chat with Mike Traud who is the Drexel University - Center for Food and Hospitality Management Program Director. On Sunday, March 10 and Monday, March 11, Drexel University's annual Philly Chef Conference will return to University City, drawing top-level culinary and hospitality talent from around the world to Philadelphia. Tickets for all events will go on sale the same day that the full agenda is posted online: Wednesday, January 16 at 12 noon. “Our annual Chef's Conference is the centerpiece of our year-round programming, bringing the best and brightest in the culinary world right to our students here in Philadelphia,” says Traud, JD, Ed.D, himself an alum of Vetri under Marc Vetri and Zeppoli under Joey Baldino. “This year's line-up is our most robust yet, and we can't wait to welcome these luminaries to Philadelphia and share their talents with our students – and our city's thriving restaurant culture with them.” The annual Philly Chef Conference regularly sells out, and 2019 tickets are limited, so guests are encouraged to purchase theirs at once, to guarantee their seat at the proverbial table. A current list of participants is available at the bottom of this post. Now, do you struggle finding the perfect gift for those you can't personally deliver it to? Well we will be joined by Denise Fuchs the founder and CEO of Bloombaes because Bloombaes was sparked by a quest to make long distance gift giving a little more special. When she couldn't find anything online beyond the gift delivery mainstays - flowers, gift cards, gourmet baskets, etc. - she decided take her favorite parts of those classics and create something new. The result was a handmade bouquet of chocolate truffles. It is beautiful, delicious, and thoughtful. A Bloombae is a handcrafted chocolate bouquet. It's a colorful combination of melt-in-your-mouth chocolate truffles and keepsake sola wood flowers, wrapped in smooth floral sheeting, and most importantly - made with love. Order one now at https://www.bloombaes.com/ Also, Glenn Gross will be stopping by in studio to say hello and formally give our listeners his signoff from being Small Bites co-host and any updates he has going on. 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 available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well 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 "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The 2019 Drexel Chef's Conference will begin on Sunday, March 10. Participants will include: Karen Akunowicz, Fox & the Knife, Boston, MA Reem Assil, Reem's California and Dyafa, Oakland, CA Mashama Bailey, The Grey, Savannah, GA Kristian Baumann, 108 and The Corner, Copenhagen, Denmark Victoria Blamey, chef Cristina Bowerman, Glass Hostaria, Rome, Italy Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC Marco Canora, Hearth, Zadie's Oyster Room and Brodo, New York, NY Hillary Dixler Canavan, Eater National Tim Carman, Washington Post Nicholas Coleman, Grove and Vine Devita Davison, FoodLab Detroit, Detroit, MI Angela Dimayuga, The Standard, multiple locations Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories” Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet and Skirt Steak Osayi Endolyn, writer Joshua Evans, University of Oxford (formerly of the Nordic Food Lab) Tiffani Faison, Tiger Mama, Boston, MA Genevieve Gergis, Bavel and Bestia, Los Angeles, CA Jeff Gordinier, Esquire Michael Harlan Turkell, author, podcaster and photographer Jorge Hernandez, Minibar by Jose Andres, Washington, DC Arielle Johnson, MIT Media Lab Carlin Karr, Frasca Food and Wine, Boulder, CO Amanda Kludt, Eater National Priya Krishna, writer Julia Kramer, Bon Appetit Lior Lev Sercarz, La Boîte, New York, NY Malcolm Livingston, Ghetto Gastro Michael Lynn, Cornell University and Tipping Research Jamie Malone, Grand Cafe, Minneapolis, MN Brett Martin, GQ Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY Harold McGee, On Food and Cooking: The science and Lore of the Kitchen Joshua McFadden, Six Seasons: A New Way with Vegetables Misti Norris, Petra & the Beast, Dallas, TX Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN Matt Orlando, Amass Restaurant, Copenhagen, Denmark Diego Prado, Basque Culinary Center, Donostia, Spain Stefen Ramirez, Tea Dealers and 29B, New York, NY Nikita Richardson, writer Jordana Rothman, Food & Wine Adam Sachs, writer Lane Selman, Oregon State University and Culinary Breeding Network Mike Solomonov, Zahav, Philadelphia, PA Kim Severson, The New York Times Khushbu Shah, Thrillist Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle Chris Shepherd, Underbelly Hospitality, Houston, TX Ben Shewry, Attica, Melbourne, Australia Chef Elle Simone, SheChef Inc. Jeremiah Stone and Fabián Von Hauske Valtierra, Contra and Wildair, New York, NY Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH Adam Vavrick, The Publican, Chicago, IL Lars Williams, Empirical Spirits, Copenhagen, Denmark Ben Wurgaft, MIT Marco Zappia, Martina and Colita, Minneapolis, MN The post Small Bites – Episode 103 appeared first on Wildfire Radio.

We’re in Philadelphia, and that means roast pork and broccoli rabe for sure, but also meeting up with longtime friend of the Tunes, Chef Marc Vetri. His flagship eponymous restaurant, Vetri Cucina, turned 20 this year, and also launched a Las Vegas location on the 56th floor of the Palms Casino Resort. Marc’s fourth cookbook, Mastering Pizza, also hit the shelves. As usual, Marc’s been keeping super busy, and he catches us up on it all. And from the archives, enjoy a classic performance from Eli “Paperboy” Reed! Snacky Tunes is powered by Simplecast

A native Philadelphian, and classically trained in Bergamo, Italy, Marc Vetri is known the world over for bringing a bold, contemporary sensibility to classic Italian cooking. He is the chef/founder of Philadelphia's Vetri Family of Restaurants, which operates a collection of the country's most critically acclaimed Italian restaurants. Outside of his restaurants, Marc is deeply passionate about giving back to the community, in particular his hometown of Philadelphia. In 2009, he and Jeff Benjamin created the Vetri Community Partnership. The organization's signature initiative, “Eatiquette,” is a school lunch improvement program currently serving the Philadelphia and Austin areas. Culinary classroom and after-school cooking programs overseen by Vetri Community Partnership further help reinforce lessons learned in the lunchroom. Marc and his business partner Jeff Benjamin are the founders of the “Great Chefs Event,” which brings together scores of the country's greatest chefs to raise money and awareness for the pediatric cancer charity, Alex's Lemonade Stand Foundation.

This is a special show because I get interview my father-in-law, Dr. David Greenwald. In this episode: Road Food by Jane and Michael Stern. Dr. Dean Ornish's Diet. Rendezvous in Memphis, Abe's BBQ in Mississipi. Wendy's Salad Skillz, and Abe becoming a vegetarian. Places to eat in Philadelphia: Vedge,Hip City Veg, Jose Garces' Restaurants, Marc Vetri's Restaurants, Zama, Talula's Table. Skyline's Cincinnati Chili (and the David Greenwald version). Keep in touch via Instagram, Twitter, and Facebook @mslynnchen. xo Lynn

Ep. 147 - Our podcast guest this week is Philadelphia Chef Marc Vetri, owner of the Vetri Family of restaurants and the guy who Tom Colicchio called the best chef guitarist he knows.  We talk about the bands he was in before becoming a chef, the music and food series he does with musician Phil Roy, and his new cookbook "Mastering Pasta".   

Food Writer C. Simon Davidson's passion for food began young, ordering an extra appetizer at dinner when the rest of the family was ordering dessert. His website, The Charlottesville 29, is a hall of fame of sorts for restaurants in our area. Named after the road slicing through our community, it names the top 29 restaurants in our area - an impossible task given the circumstances, and one Simon is happy to tackle. In this discussion we talk about the challenges and rewards of being a food writer in Charlottesville, and the changes and growing pains the food writing industry is encountering because of the explosion of interest in recent years. An engaging discussion for anyone who loves restaurants! What do famous restaurant reviewers like Tom Sietsema do to ensure chefs don't recognize them? How does Simon's "Five Finds on Friday" column promote community and conversations around food in Charlottesville? How did a lawyer find a passion for food and turn it into a rewarding side career as a food writer? What's the reasoning behind Simon's belief that "...a rising tide lifts all boats?" Is a favorite restaurant in town about to close? And may have closed by the time this airs? Listen now to find out! Food Writing Discussed During the Episode: A Moveable Feast - Ernest Hemingway eats his way through Paris. A food writing classic. Chicken of the Trees by Mike Sula - Award-winning piece about why eating the urban squirrel makes perfect sense. Consider the Food Writer by Josh Ozersky - Was MFK Fischer a hack? Does food writing need to undergo a major shift? You decide. Food for the Thoughtless - one of my favorite food writers, Michael Procopio How Food Journalism Got as Stale as Day-Old Bread  - Chef Marc Vetri of Philadelphia's Vetri, Osteria, and numerous other restaurants laments the state of food writing. On Food Writing - A Response to Marc Vetri by C. Simon Davidson - Charlottesville food writer and star of Episode 7 responds, wondering if the state of food writing is as bad as all that. Great read! Plated Stories - Jamie Schler and Ilva Beretta create gorgeous words and photographs that revolve around a single theme. Remembrance of Things Lost - Is recording every minute of our lives on a device affecting the way we remember things? Walter Kirn thinks so. Thought-provoking and timely. The Soul of a Chef - The one that started it all for me. I read this book and thought, "I could do that." Michael Ruhlman presents three stories, about Chef Thomas Keller, Chef Michael Symon, and his own journey through cooking school. A fascinating look behind the scenes. Ruhlman is the most talented food writer working today. The Extraordinary Science of Addictive Junk Food by Michael Moss - Why Cheetos rock. Hard. The Fantastic Mr. Fox by Rachel Khong - The life and times of Chef Jeremy Fox. Published in Lucky Peach, my personal favorite food publication. Up at the Old Hotel - If there's one writer in this world I dream of being, it's Joseph Mitchell. His collection of essays from his 50+ years at The New Yorker is stunning. And his food pieces bring to life a time long past. They never fail to amaze me. Read them. This episode is sponsored by In A Flash Laser.

Jeff Benjamin caught the hospitality bug when he was a young man working as a buss boy.  His love for the industry brought him to Umass-Amherst where he majored in Hospitality Business. While working corporate operations in New York City, Jeff met Marc Vetri, and a friendship was formed. In 1998 Jeff was called on to joined Mark Vetri as General Manager at Vetri Restaurant. After two years, Jeff became a partner. Vetri Restaurant has evolved into the Vetri Family: a restaurant group consisting of 7 concepts that has earned countless accolades. Additionally, Jeff Benjamin is the author of Front of the House: Restaurant Manners, Misbehaviors & Secrets a revealing and wryly humorous behind-the-scenes look at the gracious art of great restaurant service. Click play and hear Jeff's stories, advice, and why he says if he could go back in time to do it all over, he wouldn't change a thing. 

This week on All in the Industry, Shari Bayer is joined by Jeff Benjamin. In 1998, Jeff Benjamin joined Marc Vetri as General Manager and then, two years later, as partner at the small, intimate Vetri restaurant in Philadelphia. In those two years, Jeff’s impeccable standards of quality and service helped to transform Vetri into what the Philadelphia Inquirer calls “a sublime dining experience.” Jeff and his small team of efficient servers now orchestrate outstanding meals with an individual consideration that would be impossible in larger restaurants. Jeff has also expanded Vetri’s wine cellar from a 60-bottle starter list to its current stable of more than 500 labels and 5,000 bottles. Jeff has worked to expand the Vetri experience into a larger concept with the 2006 opening of Osteria, in 2010 with Amis, and with the forthcoming gastropub. Even with the growth of the company, Jeff remains an active partner in front of house operations and on the floor, ensuring the signature Vetri experience is upheld. This program was brought to you by The International Culinary Center.

On a special episode of Snacky Tunes, food and music collide more than ever. Check out chef Marc Vetri of Vetri Vetri Ristorante play guitar alongside acclaimed songwriter, singer and guitarist Phil Roy. Later on the show, the multi-talented LA-based electronic music producer Daedelus performs a condensed version of his sonically expansive live show.