Podcasts about Meadowood

Interview with Kelli A. White The Wonderful World of Wine (WWW) Episode 284 Hosts Kim Simone and Mark Lenzi explore all things wine with you! The Wonderful World of Wine: Unleash Your Inner Wine Confident with Kelli A. White Join Kim and Mark on The Wonderful World of Wine (WWW) as they chat with Kelli A. White, Director of Education for the Wine Center at Meadowood in Napa Valley, sommelier, wine writer, and author of Napa Valley Then and Now and Wine Confident. Kelli shares her fascinating wine journey, starting from her roots in Massachusetts to her current position at the prestigious Meadowood. The conversation centers around Kelli's latest book, Wine Confident: There's No Wrong Way to Enjoy Wine. She offers invaluable advice on overcoming wine anxieties and embracing the world of wine with confidence. Kelli demystifies the dreaded "corked" wine, explaining what it is, how to detect it, and offering helpful tips. Kelli shares her belief that the "best wines have a human connection," delving into the stories behind the bottles. She also explains the concept of "calibrating your palate" to enhance your wine tasting experience. Looking for the perfect wine gift? Kelli provides expert guidance. She also offers valuable tips on "taking the list" and navigating wine ordering with ease. If you're seeking to boost your wine knowledge and confidence, Kelli's book and this episode of The Wonderful World of Wine(WWW) are must-haves! Find Kelli at Meadowood in Napa Valley or online at www.napavalleythenandnow.com. Cheers! Kim and Mark

In this special crossover episode of Chef's PSA Podcast and Sucio Talks, join Chef Andre Natera and David Sucio for a deep dive into the world of Michelin stars, chef stories, and the culinary journey. This engaging conversation spans two hours, offering a candid look at what it takes to succeed in the high-pressure world of top-tier kitchens. The discussion covers everything from the Texas Michelin awards to life lessons from working in renowned establishments like Meadowood. The hosts also critique the modern food critic, dive into the impact of Yelp reviews, and explore the evolving nature of chef training in the digital age. Whether you're a seasoned chef, an aspiring cook, or someone curious about the world of fine dining, this episode is packed with insight, honesty, and a bit of humor. Watch now to hear firsthand the experiences and wisdom from two culinary experts who have seen it all, from the kitchen to the critic's table. Sucio Talks Listen on Spotify Here Subscribe to my Substack! ⁠⁠⁠https://chefspsa.substack.com/⁠⁠⁠ Visit Chef's PSA for Books, Free eBooks, and More! ⁠⁠⁠https://chefspsa.com/⁠⁠⁠ Shop Chef's PSA Merch! ⁠⁠⁠https://shop.chefspsa.com/⁠⁠⁠

In this episode, Kelli White joins us to discuss her new book, Wine Confident: There's No Wrong Way to Enjoy Wine. Kelli shares the key ideas she wanted to convey in her latest work, drawing from the insights and lessons learned while writing her first book. We delve into her role as the Education Director at the Wine Center on Meadowood and explore her thoughts on some of the wine world's more debated topics. Is there truth to the idea that women make better sommeliers than men? How are generational and environmental changes shaping the wine industry? And why doesn't Kelli emphasize wine and food pairing in her book?

This episode features Sarah Hughes Bray, a wine educator, writer, and brand consultant who is the 6th generation of an Atlanta-based family and was recently named one of Wine Enthusiast's 2024 Future 40 innovators in wine. After a diverse career journey in publishing and the auction world, including stints at SAVEUR magazine and Sotheby's, she found her calling in the wine industry. Sarah is a co-founder of the women-in-wine organization Bâtonnage Forum and runs the Wine Writers' Symposium based in Napa, CA. Fluent in Italian and French, she served as European Director of VinConnect, building out DtC strategies for wineries, and Brand Ambassador for Vini Franchetti's Tenuta di Trinoro in Tuscany and Passopisciaro on Mt. Etna. She has completed her diploma with the Wine and Spirits Education Trust, and she helped build programming and curriculum for The Wine Center at Meadowood in Napa Valley while also serving as a contributor to AFAR, GuildSomm, California Homes, VinePair, and other publications. In her spare time, she leads sales and marketing initiatives for T. Berkley Wines with her husband, winemaker Taylor Berkley Boydstun, a Loire-varietal project based in northern California. You can follow her @sarah.h.bray on Instagram, check out her “Life by the Glass” substack, and visit www.batonnageforum.com or www.winewriterssymposium.org to learn more about her initiatives. Recorded November 1, 2024 --- Support this podcast: https://podcasters.spotify.com/pod/show/acorkintheroad/support

Kelli White is an educator, Sommelier, and an award-winning journalist and author. After Somming at two of America's great wine restaurants, Veritas and Press, Kelli continued her love of wine by writing about it for Vinous, Somm Press and GuildSomm among others. She published her first book, “Napa Valley Then and Now” in 2015, a doorstop of essential reading about the Napa Valley. She is now the Director of Education at The Wine Center at Meadowood in Napa Valley. Kelli just published her latest book “Wine Confident” a book for all people with a love and interest in wine.  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Cindy Pawlcyn, a pioneer in the development of wine country cuisine, is the owner of Napa Valley's legendary restaurant Mustards Grill. Since Mustards opened in 1983, Pawlcyn has been involved in the creation of many heralded restaurants in the greater San Francisco Bay Area including Fog City Diner, Bix, Roti, Betelnut, Buckeye Roadhouse, Cindy's Backstreet Kitchen, Go Fish, Cindy's Waterfront at the Monterey Bay Aquarium and Mustards Grill-SFO.   Born in Minneapolis, Minnesota, Pawlcyn grew up in an accomplished culinary family where garden fresh ingredients were an integral part of every meal and suppertime was always family time. “My parents raised me to appreciate good cooking,” she fondly says of her mother and father.  At 13, Pawlcyn was working at a local cooking school and equipment store and helping in her mother's kitchen. She ran a catering business through high school, and went on to earn a degree in hotel and restaurant management from the University of Wisconsin-Stout. She further augmented her formal training by taking courses at Le Cordon Bleu and La Varenne in Paris.  Pawlcyn began her career in the kitchen of the Pump Room in Chicago. She went on to cook in various other esteemed restaurants in both Chicago and Minneapolis before moving to California in 1979 to take a job at McArthur Park in San Francisco. In her first experience in a Northern California kitchen, Pawlcyn gained valuable insights into the region's unique food culture.  Pawlcyn entered Napa Valley's burgeoning restaurant culture as the opening chef at Meadowood in St. Helena and from there joined Bruce LeFavour at his acclaimed Rose et LeFavour. Armed with extensive kitchen leadership and regional culinary expertise, she successfully launched Mustards Grill in 1983, her now landmark and legendary restaurant.  With over 40 years of experience working and living in the Napa Valley, Pawlycn remains intimately involved in the kitchen operations of Mustards Grill, which features its own culinary garden that supplements the locally sourced produce used in many of her dishes. Pawlcyn's commitment to seasonal inspiration and the use of the region's bountiful harvests continue to play a major role in the food coming out of her kitchen. “My father had a green thumb and he taught me a lot about growing produce and instilled a love for fresh flavors,” she says. “Everywhere I have lived, I have had a garden, whether it was a window box of herbs when I lived in Chicago or the large garden at my house. I feel it's important for freshness and flavor and it brings people closer to their food.” 

Chef Sucio Talks to Jason Grubbs, he is the Chef de Cuisine at Mentone in Santa Cruz. An Italian concept by Chef David Kinch of Manresa. I first met Grubbs as a Culinary Intern at The Restaurant at Meadowood. We Sucio Talked about Joining the navy Being a Medic The CIA in Napa California Meadowood Terra in St.Helena & Becoming CDC at Mentone 100% Raw Chefs Talk #suciotalk #spicetalkin #chef #chefs #cooks #culinaryschool #intern #navy #chefsuciotalks --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Elizabeth welcomes renowned Chef Kim Floresca from goop Kitchen to celebrate the launch of the limited edition banana bread collaboration between Purely Elizabeth and goop Kitchen. In the episode, Chef Kim opens up about her inspiring journey from a terrible meal experience as a teenager that motivated her to learn how to create delicious, healthy dishes. After working in prestigious restaurants around the world, Chef Kim now spearheads culinary innovation at goop Kitchen. She talks about drawing menu ideas for travel, the beauty of having quiet confidence even in a competitive space, and the clean ingredients that go into goop's menu. To try the delicious treat that has both Chef Kim and Gwyneth's stamp of approval, check it out here. Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramChef Kim: goop Kitchen | goop | Chef Kim IG Mentioned: Good Genes Face Cream House of the DragonOn Vegetables The Restaurant at Meadowood The Cheese Store of Beverly Hills 

We welcome Scott Beattie, the author of 2008's “Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus” and is the man behind the bar programs at Barndiva, Goose and Gander, Spoonbar,  Meadowood, and Hog Island in San Francisco, and now Watershed in Mill Valley.

On today's newscast: local hiker Jennifer Hearn has been found alive after she was reported missing three days ago, Garfield County has pledged $3 million to help purchase the Shoshone water right in Glenwood Canyon, the Roaring Fork School District is set to open the first of three new buildings in its Meadowood housing project next month, and more.

In this episode, we are joined by Jeff Wielgopolan, Service Director at Meadowood Napa Valley. Discover how this extraordinary property became one of only 11 hotels in the United States to receive Michelin's Three Key distinction for exceptional hospitality.What You'll Learn:First Impressions Matter: Learn how Meadowood designs its arrival experience to set the stage for an unforgettable stay.Feedback is Gold: Understand the importance of collecting and responding to guest feedback to constantly improve the guest experience.Long-Term Vision: Gain insights into the long-term thinking that goes into creating a timeless and elegant hospitality experience.Personalized Service: Hear about the meticulous attention to detail that makes guests feel uniquely valued and remembered.Operational Excellence: Discover the behind-the-scenes efforts that make seamless and magical guest experiences possible.Join us as we explore the elements that make Meadowood Napa Valley a standout in the hospitality industry and get inspired by what excellence looks like.Thoughts, questions, suggestions? Send me a text messageThis episode is brought to you with support from Sojern. I teamed up with Sojern to study how hoteliers use data to drive revenue and build stronger guest relationships. You can see what we found in this research report: How Hotel Brands Are Using First-Party Data to Drive Revenue & Build Stronger Relationships. Want to get my summary and actionable insights from each episode delivered to your inbox each day? Subscribe here for free.Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram.Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

In this episode, we're learning from Jeff Wielgopolan, a hospitality expert who has led learning and training for Forbes Travel Guide and is currently responsible for creating and maintaining the guest experience at Meadowood Napa Valley. Jeff shares his insights on what it takes to provide world-class hospitality and the importance of attention to detail.Listeners will learn about:World-Class Hospitality: Learn the secrets behind providing exceptional service that makes guests feel special and valued.Training and Development: Discover how to train staff to think and act like luxury guests, even if they have never experienced luxury themselves.The Power of Language: Understand the impact of using the right words and greetings to create a positive guest experience.Anticipatory Service: Find out how to anticipate guest needs and make their experience effortless and memorable.Attention to Detail: Hear a humbling story that underscores the importance of paying attention to every detail, no matter how small."Plus One" Philosophy: Learn how adding one extra element to your service can make a significant difference.Growth That Affects All Areas of Life: Explore how skills learned in hospitality can be applied to your personal life, making you a better friend, partner, and neighbor.Join us as we delve into the nuances of luxury hospitality and discover actionable tips that you can implement in your own work and life. Whether you're a seasoned professional or new to the industry, this episode offers valuable insights that will elevate your approach to hospitality.Thoughts, questions, suggestions? Send me a text message This episode is brought to you with support from Sojern. I teamed up with Sojern to study how hoteliers use data to drive revenue and build stronger guest relationships. You can see what we found in this research report: How Hotel Brands Are Using First-Party Data to Drive Revenue & Build Stronger Relationships. Want to get my summary and actionable insights from each episode delivered to your inbox each day? Subscribe here for free.Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram.Music by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Show your employees you care by extending a chair… Madison's own A Better Body offers high-quality chair massages and hot stone therapy options, so call +1-608-640-3646 or click https://www.madisonbetterbody.com/ for appointments near Meadowood! A Better Body City: Madison Address: 6515 Grand Teton Plaza, Suite 145, Website: https://www.madisonbetterbody.com

Today, we're unfolding the tapestry of Napa Valley's hidden gem, Meadowood. Joining us is special guest Danielle Lucas from this illustrious property, which is not just a resort but an embodiment of the Napa Valley spirit—a confluence of luxury, culture, and a rich history in winemaking.In this episode, we delve into how Meadowood curates an intimate connection with the land and its guests. We explore the estate's commitment to delivering bespoke experiences, whether through its thoughtfully designed guest rooms nestled into the hillsides, its diverse culinary offerings from the elemental Charter Oak to the freshly conceptualized Forum, or its personalized wine journeys orchestrated by the knowledgeable concierge team.Meadowood's saga is interwoven with the Harland family's vision and dedication—where attention to detail has not only crafted exclusive world-class wines but also fostered a sense of community through events like the annual Auction Napa Valley.Despite the setbacks of the 2020 fires, Meadowood's resilience shines through its multifaceted retreat—boasting an all-suite spa sanctuary, fitness and wellness programs, and recreational indulgences from tennis to swimming.Thanks for joining us on today's episode of The Intrepid Traveler podcast! If you enjoyed today's episode, please rate and review our show to help us reach even more aspiring travelers. Don't forget to check out our website, visit us on Facebook, Instagram or follow us on LinkedIn to stay up-to-date on our latest epic travel adventures! Use the following links when planning your own travel!TRAVEL INSURED INTERNATIONALMEDJETVIRTUOSOPROJECT EXPEDITION

Reid Martin is the Chief Operating Officer at Lone Mountain Wagyu in New Mexico. He's been in the cattle industry his entire life. I met Reid during my time at Meadowood, and it was good to reconnect, drink wine and share stories! We Sucio Talked about Growing up on a Dairy Farm Teaching English in Japan The Beef Business Lone Mountain Wagyu Bull Sperm & Heifers #1 Chef Podcast !!Ya Tu Sabes!! #suciotalk #lonemountainwagyu #wagyu #beef #heifers #bulls #ribeyes #japan #rice --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Join us on today's episode with Christopher Kostow. While chef at The Restaurant at Meadowood in Napa Valley, chef Kostow was the second Michelin 3 star restaurant in California and the third youngest 3 star Michelin chef in the world. He currently operates the Charter Oak, Ciccio and his deli LOVESKI. We talk about his upbringing, his time at Georges at the Cove and then we get into what is “fine dining” and our thoughts for the future.

Chef Justin Cogley is the Executive Chef of Aubergine in Carmel CA. He is a Michelin Starred, James Beard nominee, and won Best New Chef in 2013 by Food & Wine Magazine. I met him When we did the 12 Days of Christmas event at Meadowood. I remembered we got along very well, and it's an honor to finally sit down with him on Sucio Talk. Shoutout to Tiffany DeGeorge for Setting this one up. We Sucio Talked About Being an Athlete Figure Skating for Disney Carmel through the Years Beginning days of Aubergine Michelin Stars Trail Running International Staff Trips & Inspiring His Team #1 Raw Chefs Podcast #chef #podcast #chefshow #cooking #culinaryarts #cooks #inspiration #carmelbythesea #aubergine --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

In this month's edition of the "Monthly Real Estate Market Update for Meadowood, St. Vital, Bright Oaks, Elm Park, and Norberry," we bring you the latest insights and statistics to keep you well-informed about the local real estate landscape. Whether you're in the market to buy, sell, or simply curious about current trends, Team Olyniuk is here to provide you with the most up-to-date information. Introduction: Welcome to our monthly real estate market update for Meadowood, St. Vital, Bright Oaks, Elm Park, and Norberry. I'm Stephen Olyniuk, joined by Alicia Olyniuk, and together, we form Team Olyniuk, proudly associated with Re/Max Performance Realty. Our mission is to assist you in turning your real estate aspirations into reality. Key Real Estate Metrics: Number of Single Detached Homes on MLS: We'll start by revealing the current number of single detached homes listed on the Multiple Listings Service (MLS) for Meadowood, St. Vital, Bright Oaks, Elm Park, and Norberry, offering insight into the available options within the market. New Listings in the Last Month: We'll provide data on the number of single detached homes that have been newly listed on the market in the past month, allowing you to observe recent trends. New Build Construction: Interested in knowing how many of these listings involve new construction? We've got you covered with this crucial statistic. Pending Sales: Discover the number of single detached homes that are currently pending sale, indicating the level of demand within the Meadowood, St. Vital, Bright Oaks, Elm Park, and Norberry market. Homes Sold in the Last Month: We'll reveal the number of single detached homes that have been successfully sold in the past month, providing a snapshot of the market's performance. Average List Price: What is the average list price for homes in Meadowood, St. Vital, Bright Oaks, Elm Park, and Norberry at present? This figure can offer valuable insights for both buyers and sellers. Average Sale Price: Finally, we'll disclose the average sale price, a key indicator for those seeking to make well-informed decisions within the real estate market. Closing Thoughts: We remain dedicated to keeping you informed about the real estate market in Meadowood, St. Vital, Bright Oaks, Elm Park, and Norberry, and we're always available to address your inquiries and offer expert guidance. Should you have any real estate-related questions, please feel free to reach out to us. Contact Information: Stephen Olyniuk Email: stephen@teamolyniuk.com Phone: (204) 981-2009 Alicia Olyniuk Email: alicia@teamolyniuk.com Phone: (204) 392-4262 Connect with Us: Website - https://www.teamolyniuk.com/ Facebook - https://www.facebook.com/teamolyniuk/ Instagram - https://www.instagram.com/team_olyniu... Twitter - https://twitter.com/teamolyniuk?lang=en Podcast - https://teamolyniuk.podbean.com/ LinkedIn - https://www.linkedin.com/in/stephen-o... YouTube - https://www.youtube.com/channel/UCgbV... My Steinbach - https://www.mysteinbach.ca/homes/agen... RE/MAX - https://www.remax.ca/mb/stephen-olyniuk Realtor.ca - https://www.realtor.ca/agent/1997123/... Yelp - https://www.yelp.ca/biz/team-olyniuk-... Rank My Agent - https://rankmyagent.com/stephenolyniuk/ Rate my Agent - https://www.rate-my-agent.com/stephen... Winnipeg Real Estate News #bestrealtorwinnipeg #bestrealtorsteinbach #whatsmyhomeworth #howstherealestatemarket #howtosellmyhouse #sellingmyhome #howtosellmyhome #realestateupdate #Meadowood #StVital #BrightOaks #ElmPark #Norberry #manitoba #MarketUpdate

In the latest GuildSomm podcast, host MS Christopher Tanghe interviews Kelli A. White, director of education for the Wine Center at Meadowood in Napa Valley, author of Napa Valley, Then & Now, and accomplished wine writer. Kelli discusses the history of Napa Valley, its regions, trends, and much more. Prior to her role at Meadowood, Kelli was the senior staff writer here at GuildSomm, where she wrote articles and expert guides on a wide range of topics and received two Roederer Awards for her work. Her writing has also appeared in World of Fine Wine, Robb Report, Sommelier Journal, Le Pan, and Vinous. Before venturing into writing and education, Kelli was a sommelier at New York City's Veritas and PRESS in St. Helena. Her acclaimed book, Napa Valley, Then & Now, was originally released in 2015; a reprint was recently issued. Head to GuildSomm.com for links to Kelli's writing and to learn more about Napa Valley, Then & Now. Listen in for a deep-dive on Napa Valley and great insights into the region. If you enjoy this episode, please leave us a review to support the show. Cheers!

Our HHH guest this week, the legendary Trey Foshee of George's at the Cove, has been in San Diego's restaurants for a long time. Actually, scratch that. He's been in one kitchen during the entire 27 years he's lived, cooked, and managed here, and that's in La Jolla at George's (and its related establishments). In an age where people hop around faster than you can post about a new job on Instagram, there's something to be said for digging in your heels and perfecting your craft, and, in turn, turning out a generation of decorated chefs whose careers started in your kitchen. That's exactly what Foshee has done. This year brings the 40th anniversary of the George's empire, one of the longest-running and consistently most delicious in town. We asked Foshee to come on the pod to talk about changes to the restaurant scene and its menus over time, what he's learned in the last few years during which he stepped out of the kitchen for the first time and into management, what working with his daughter is like, and to talk about the anniversary celebrations at the restaurant. About those celebrations, they are decidedly stacked with world-class talent, all of which began in Foshee's George's kitchen once-upon-a-time. Beginning in January, visiting chefs who once worked there will cook special supper club–style dinners on specific Wednesdays, with two seatings each night. Connor McVey, who went on to work in the Wolfgang Puck Universe; pastry chef Christine Rivera, who was at California Modern for a long time and helped open Sandpiper and now is the executive chef of The Bishop's School; barkeeps Stephen Kurpinsky and Sam Peters, who helmed the Georges-centric cocktail book Neighborhoods of San Diego; and Christopher Costa of Michelin three-star Meadowood are among the notable guest chefs. Foshee also dishes on his not-so-secret but still effective weapon (and that of chefs around the county): Chino Farm. “Coming to San Diego,” he says of his move to town over two decades ago, “[Chino Farm] was a really big part of it. I won't say it's the reason we came here, but it was a really big fringe benefit. It's one of the reasons why we looked at North County to settle down in, because it's on my way to work. I can just stop off at the farm, and having them in your backyard is just a really special thing.” We also get into some news: Las Ahumaderas, the famous adobada taco spot in Tijuana, opened in Chula Vista; so did Butcher's Plate in National City's Market on 8th; Ambrely Ouimette told us she pulled out of her partnership with Hasekura, the omakase-only spot that will be opening in Barrio Logan above Fish Guts. She says she's got “a full sushi restaurant” and no space, and is looking for takers…same with Hasekura, which now needs a chef; Downtown Chula Vista is hosting their annual Taste of Third event on March 21; and Oceanside's Northern Pine Brewing Co. opened an Idaho-inspired restaurant by the same name with a former Dija Mara chef at its helm.

Chefs After Service This past week I got to sit down with Andres Giraldo of Snail Bar in Oakland,CA. A natural wine bar and retail shop in the Temescal district known for its excellent food, and incredible hospitality. Julianna Thorpe and Ignacio Zuzulich are both the Chefs of Dawn Ranch in Guerneville,CA. They have a storied history of acclaimed restaurants under their belt, including Meadowood where I worked with Julianna, and Mugaritz where Ignacio was the Chef de Cuisine o el JEFE DE COCINA!! YA TU SABES!! Its always fun to have multiple chefs on to talk shop about the industry that we love. Con mucho Amor!! Peace!! #chefpodcast #chef #cooks #restaurants #resorts #oakland #guerneville #podcast #chefstable #michelin #jbf #eater --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

We chat all things liquid with Sam Levy, Fern Bar's operating partner, former bar manager at the (once) 3 Michelin starred The Restaurant at Meadowood and current bar consultant at the newly revamped Nick's Cove

While in Los Angeles last month, Andrew had time for just one pod interview and tops on his list, based on an excellent dinner at their restaurant last fall, were John Hong & Kat Hong, chef-owners of Yangban (yes, they've dropped the "Society" from the name) in DTLA. In this comprehensive conversation, the couple discuss their respective biographies, how they met while working at Josiah Citrin's Mélisse restaurant, then moved to Christopher Kostow's The Restaurant at Meadowood in the Napa Valley, before returning to Los Angeles and opening their own singular place. On the margins of the discussion are thoughts on identity, categorizing cuisine, the perhaps surprising challenges of operating a more casual restaurant, and where this duo's dishes come from. Fascinating, thoughtful stuff here, and we hope you'll check it out.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.

Chef Jeana's professional culinary career started at age 14 as a dishwashing and prep chef at Roseville's McCormick and Schmick's Seafood & Steak House. She continued working in food service throughout high school, participating in the culinary ROP program, and working in the kitchen at every opportunity. After graduation Chef Jeana accepted a culinary internship in Manzanillo Mexico, working alongside Chef Freddy Gonzalez Alatriste, in his restaurant Chef Para Llavart. Just days after returning from Mexico, Jeana was offered the position of lead line cook at Roseville's The Place, creating handmade pasta, pizza and other Italian favorites. She then enrolled in the prestigious Culinary Institute of America in St Helena, CA and would spend the next 3 years in beautiful Napa Valley, working full time at Archetype. During that time, she also worked on events with Bottega and Meadowood, both award winning restaurants. Just Months after graduating from the Culinary Institute of America, Jeana accepted a sous-chef position in Southern California's Pappas Artisanal, a popular La Verne gastro pub. Amid her sous-chef work, Chef Jeana was asked to be on the Food Network's show “Guy's Grocery Games” with Guy Fieri. At just 20 years old, she won this culinary competition! Jeana's received well-deserved national recognition for her passion, creativity, and skills in preparing exciting and delicious cuisine. Now Celebrity Chef Jeana Marie, she was reviewing her next career step. She accepted a role of Chef de cuisine at an upscale L.A. catering company Little Lily's Kitchen. https://www.littlelilyskitchen.com. She led a team to execute over 150 custom menus for many events throughout Southern California. Just two years later Chef Jeana was the Executive Chef of a Los Angeles-based food service / catering company that owned and operated The Lost Parrot Cafe, Kontiki Taco, Huntington Catering, and Independent Beverage. Chef Jeana coordinated a 40+ person food service team and multiple vendors as she also developed and created a variety of catered events. Jeana was then invited to relocate to Spokane, WA to assist the esteemed Chef Chad White. https://cwhospitalitygrp.com/. Jeana would go on to help open Award winning restaurant Zona Blanca and then another award winning restaurant Veuix Carre. Jeana also made time to teach culinary classes at Spokane's Wanderlust and a steady stream of pop ups with Spokane Valley's Genus Brewing. Once again, celebrity Chef Jeana was selected (and recently completely filming) to compete in a National Network's (new) Culinary Competition Show, to be announced and aired in the Fall of 2022. Jeana currently returned to her hometown of Roseville, CA to start a restaurant of her own. She plans to enjoy her celebrity status in her brand-new restaurant, serving up delicious culinary creations and top-shelf spirits. Her family and friends will be with her on this journey as she continues to build her brand, publish her cookbook and grow her culinary enterprise. --- Send in a voice message: https://podcasters.spotify.com/pod/show/steven-cuoco/message Support this podcast: https://podcasters.spotify.com/pod/show/steven-cuoco/support

Listen in today as our host Kelsie Heermans sits down with an amazing group of forward thinking individuals that have been involved in designing a wonderful  memory care community located within the campus of Meadowood.  Meadowood is a Continuing Care Retirement Community located on a 135-acre campus in Worchester, Pennsylvania. This design and pictures can be found at McLean Memory Care on Haven Senior Investments website. Paul Nodreman, President and CEO  and Regina Farrell, VP of Health Services and Chief Clinical Officer of Meadowood come together with Eric McRoberts, Partner and Kristen Novak, Senior Interior Designer/Director from RLPS Architects to discuss a carefully designed environment that has created amazing outcomes for the residents and staff at McLean Memory Care.  Learn more about this design at https://www.rlps.com/projects/meadowood-mclean-memory-care/

On today's podcast I'll be talking to a new Lucky Star instructor, Emily Stewart. Emily is a Welder, Diesel Technician, lover of motorcycles and all things DIY. Originally from Central New York, she now hails from The Black Hills of South Dakota. With goals of empowering women, she works for Ride Wild, a company encouraging women in powersports. Most of her time is split between riding motorcycles and working on metal art and projects in the shop. She uses welding as her artistic outlet. Creating roses, tables, motorcycle parts, trinkets and more.  Find Emily on Instagram at https://www.instagram.com/emilydury/?hl=en (@emilydury) Lucky Star Classes:  Intro to Welding and Torches: Metal Rose ****************************************************************************** Today's episode is brought to you by Meadowood Creative! Meadowood Creative delivers beautifully packaged branding that brings client's stories to life. Through artful design Meadowood Creative helps you to forge valuable connections with your target audience. Meadowood designs for all of your creative needs including Branding, Logos, Print, Websites, Murals, Patterns, Illustrations, and more. Check out meadowoodcreative.com to learn more about it! Meadowoodcreative.com ****************************************************************************** Lucky Star is a women's art and whole living sleepaway camp that takes place each fall in the Texas hill country. This is no art retreat in a hotel conference room…and no, we're not camping in tents… we're actually “glamping” in climate controlled cabins that are built into the hillside overlooking the Guadalupe River, and we're eating gourmet, chef-prepared food in a dining hall like we're at Hogwarts!  We're fully immersed in creative workshops like jewelry making, astrology, mixed media collage, apothecary, abstract painting, writing, sewing, yoga, welding, pottery, and we've even had classes on raising alpacas and tomahawk throwing!  No dishes, no laundry, no driving kids, and no deadlines or demanding bosses.  Just a solid five days to be YOU because we believe in the importance of discovering/reigniting the authentic part of you that makes you feel ALIVE and we know that CREATIVITY can be a powerful catalyst for growth, healing, self-care, connection, and just the spark you need to thrive.  When we're not at camp learning, laughing, making, and singing by the campfire, we're a thriving creative community of supportive women known as the Lucky Star Galaxy and we'd love for you to join us!   For dates and more information about our upcoming camps, visit our website at https://my.captivate.fm/www.luckystarartcamp.com (www.luckystarartcamp.com). Upcoming Camps— Lucky Star Art Camp - November 2-6, 2022 Find us on Instagram: https://www.instagram.com/luckystarartcamp/ (@luckystarartcamp) Facebook:  https://www.facebook.com/luckystarartcamp (@Lucky Star)  Join our Facebook Group: https://www.facebook.com/groups/1104922463040763 (Lucky Star Galaxy)

Today's episode is brought to you by Meadowood Creative. Meadowood Creative delivers beautifully packaged branding that brings client's stories to life. Through artful design Meadowood Creative helps you to forge valuable connections with your target audience. Meadowood designs for all of your creative needs including Branding, Logos, Print, Websites, Murals, Patterns, Illustrations, and more. Check out www.meadowoodcreative.com to learn more about it! We're so thrilled to announce longtime camper-turned-instructor, Melissa Gonzales, will be teaching at Lucky Star again in November!! Melissa's classes always bring so much joy and her passion for art education shines brightly.✨Melissa is a museum educator at the Nasher Sculpture Center in Dallas, where she leads tours and workshops, develops resources for teachers, and shares her love of art and creativity. When she isn't teaching, Melissa spends time with her husband, two kids, and rescue dog. She loves to travel, get lost in a good book, watch movies and sing karaoke…all. night. long.   You can find Melissa on Instagram: https://instagram.com/msegonzales?igshid=YmMyMTA2M2Y= (@msegonzales)  Lucky Star 2022 Classes:  Play with Paper! *********************************************************************************** Lucky Star is a women's art and whole living sleepaway camp that takes place each fall in the Texas hill country. This is no art retreat in a hotel conference room…and no, we're not camping in tents… we're actually “glamping” in climate controlled cabins that are built into the hillside overlooking the Guadalupe River, and we're eating gourmet, chef-prepared food in a dining hall like we're at Hogwarts!  We're fully immersed in creative workshops like jewelry making, astrology, mixed media collage, apothecary, abstract painting, writing, sewing, yoga, welding, pottery, and we've even had classes on raising alpacas and tomahawk throwing!  No dishes, no laundry, no driving kids, and no deadlines or demanding bosses.  Just a solid five days to be YOU because we believe in the importance of discovering/reigniting the authentic part of you that makes you feel ALIVE and we know that CREATIVITY can be a powerful catalyst for growth, healing, self-care, connection, and just the spark you need to thrive.  When we're not at camp learning, laughing, making, and singing by the campfire, we're a thriving creative community of supportive women known as the Lucky Star Galaxy and we'd love for you to join us!   For dates and more information about our upcoming camps, visit our website at https://my.captivate.fm/www.luckystarartcamp.com (www.luckystarartcamp.com). Upcoming Camps Lucky Star Art Camp - November 2-6, 2022 Lucky Star at Wander Inn - June 17-19, 2022 Find us on Instagram: https://www.instagram.com/luckystarartcamp/ (@luckystarartcamp) Facebook:  https://www.facebook.com/luckystarartcamp (@Lucky Star) or Search https://www.facebook.com/groups/1104922463040763 (Lucky Star Galaxy)

With the hot market Andrew lists 36 Meadowood Dr. in Wasaga Beach in Ontario Canada.Houses in Wasaga Beach are not staying long on the market. Andrew's last listing only lasted 12 hours.

Sucio.Talk.Podcast Presents Jacqueline Dasha. She Is The Chef De Cuisine At The Restaurant At Meadowood. Jacq Is Truly A Badass Woman, Working As Hard As She Possibly Could To Climb The Ranks In Some Of The Best Kitchens In The United States.All That Hard Work Culminating In Her Being The Third CDC In The History Of Meadowood. I Met Jacq When She Came On To The Team At Meadowood. Her Fierce Pace And Intense Work Ethic Made Others On The Team Including Myself Say "Who The Fuck Is This"!!! Absolutely Crushing Prep And Always Fearless In The Way She Jumps In To Learn More Regardless Of The Topic. I Had A Great Time Working With Her, We Were Hotline Partners, And We Also Worked As Sous Chefs Together. Now, At The Helm Of The Meadowood Restaurant Kitchen She Focuses On The Research And Development Of New Dishes, Leading The Team, And Executing Service. Although Meadowood Is The Now For Dasha I Can't Wait To See What Her Bright Future Holds For Her.Ladies & Gentleman Please EnjoyEp 71 "Why Do They Call It Brodo? The Language Dave!!!"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBE.REACH OUT.REPOST.SHARE.SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES TO BE FEATURED ON THE SHOW.SHOW SOME LOVE ON SOCIAL MEDIA.LET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST.#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

Absinthe sure got pigeonholed. We are all aware that within 15 minutes of drinking it, you speak in tongues, dictating the next great American novel onto the bar napkin. Another 30 minutes, and you descend into madness. Such a mythologized spirit, the drink of long-dead poets and thinkers and ascenders and descenders. And now it has its own restaurant in San Diego, sort of. Wormwood just went into the space recently vacated by the beloved Jayne's Gastropub. It's the project of Amar Harrag, who brought a jolt of modern blood to Old Town with Tahona and its accompanied secretish bar, Oculto 477. Beverage director Ben Marquart (Ironside, Saiko Sushi) has been tasked with creating the city's first absinthe bar, proving that the black licorice-flavored, green golbin-colored spirit is far more diverse and nuanced than once believed. In the kitchen is chef Danny Romero, a native of Calexico who moved to San Diego 15 years ago, fell in love with the fire and grit and hustle of the restaurant kitchen. He worked at two-star Michelin restaurant Addison in Del Mar, and along with other members of the staff, was part of the popular underground dinner series, Tortoise. Both men come on this week's episode to talk absinthe and explain the concept. In news, the luminously haired kitchen maestro Richard Blais has another national TV show coming out in the next couple of weeks—called Next-Level Chef on Fox, he'll be alongside Nyesha Arrington (Top Chef) and Gordon Ramsey, and one of the first contestants will be a San Diego influencer, AE Southamavvong. In La Jolla, the Puesto group has named the chef for their upcoming Italian concept in La Jolla, Marisi. Chad Huff (ex-Providence) will be in the kitchen along with spirits director Bea du Bois who was at three-star Michelin The Restaurant at Meadowood. Phenomenal food nonprofit Kitchens for Good (essentially, a free culinary school for people who need a little help), has just opened up their own store and you should absolutely shop here for the holidays. And finally, we spotlight a new brand, Betera, a sparkling NA beverage brand launched in San Diego by a couple of former chefs who worked for Jean-Georges. For two people, $50, Troy says we absolutely must go support Priscilla Curiel and her new Tuetano Tacqueria location in Old Town. David went to Awash Ethiopian Restaurant for the Special Tibs and meat and veggie and meat sampler plates. Ben is yet another person to rave about El Barbecue, and Chef Danny recommends the Vodka Pasta at Cardellino and the scallops at Chef Jun.

Episode 123 - Kelli White, Meadowood Estate by Michelle Mandro

John and Katianna Hong are owners and chefs at Yangban Society in Los Angeles. We Talk About their Upcoming Restaurant Launch: -This September, Katianna & John Hong open Yangban Society, a Korean-American Deli and Super in the heart of Downtown L.A.'s Arts District. With Yangban Society, Katianna & John showcase an autobiographical experience that celebrates the varied dimensions of their respective backgrounds while providing standout to-go offerings and a dynamic space for locals to gather. -The Yangban Deli menu draws inspiration from Korean flavors and influences, regional California ingredients, as well as aspects of deli culture informed by Katianna's childhood memories frequenting New York delis. Together, Katianna & John craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse. -While celebrated within the fine dining space, at Yangban Society, Katianna & John offer an experience intended for the everyday. An expansive deli counter displays hot and cold plates that can be plated or packaged for guests on-the-go including soy and garlic-brined rotisserie chicken, pea shoots & chive salad, Doenjang-roasted mushrooms & bracken fern, and avocado with Asian pear & furikake. Comforting dishes such as kimchee & pork belly posole, a Bolognese rice bowl and soy-braised oxtails invite guests to linger around the table, sipping canned cocktails, Hite beer or half bottles of Krug. https://yangbanla.com/ https://la.eater.com/2020/12/2/22054973/bon-temps-arts-district-opening-katianna-hong-yangban-society-new-restaurant https://www.wsj.com/articles/yangban-society-la-11626351679

This week, we're excited to welcome Lindsay Gardner and Katianna Hong to Salt + Spine, the podcast on stories behind cookbooks.Lindsay's debut book, Why We Cook: Women on Food, Identity, and Connection, features interviews, recipes, and essays from more than 100 women in food.PURCHASE THE COOKBOOK: Omnivore Books | Bookshop | IndieBound | AmazonAn artist whose illustrations and watercolor works have appeared in numerous media, Lindsay is an avid home cook herself and began to take a greater interest in cooking after having kids—a milestone that shaped how she began to think about the connections between food and her identity as a woman. Those connections often came back to this question: “We do we cook?” As Lindsay talked with more and more women in food media, restaurants, and the broader industry, she found both similar and totally unique responses to that question.Which led to the concept for her first book. The volume is beautifully illustrated throughout with Lindsay’s work—watercolors of the interviewees and contributors, paintings of memorable meals or stories brought to life. It’s a diverse volume both in format and in contributors, ranging from cookbook authors to professional chefs to fellow home cooks. It’s both a who’s who of women in food—and shines a light on new voices.We’re joined in this episode by Lindsay and one of the book’s contributors, Katianna Hong. Katianna graduated from the Culinary Institute of America and quickly rose in the ranks at Michelin-starred spots like The Restaurant at Meadowood in Napa Valley, where she became the first female chef de cuisine at a three-star Michelin restaurant in the U.S. She then led the kitchen at Charter Oak, where she earned numerous accolades.But she stepped away in 2019, for both maternity leave and to reset and come back to the industry in a new way. This year, she’s slated to open Yangban Society—a Korean American-owned deli and market—with her husband John in Los Angeles’s Arts District.Lindsay and Kat joined us remotely to talk about the Why We Cook book, about gender equity in the food industry, and their relationship to cooking. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

This week, we're excited to welcome Lindsay Gardner and Katianna Hong to Salt + Spine, the podcast on stories behind cookbooks.Lindsay's debut book, Why We Cook: Women on Food, Identity, and Connection, features interviews, recipes, and essays from more than 100 women in food.An artist whose illustrations and watercolor works have appeared in numerous media, Lindsay is an avid home cook herself and began to take a greater interest in cooking after having kids—a milestone that shaped how she began to think about the connections between food and her identity as a woman. Those connections often came back to this question: “We do we cook?” As Lindsay talked with more and more women in food media, restaurants, and the broader industry, she found both similar and totally unique responses to that question.Which led to the concept for her first book. The volume is beautifully illustrated throughout with Lindsay's work—watercolors of the interviewees and contributors, paintings of memorable meals or stories brought to life. It's a diverse volume both in format and in contributors, ranging from cookbook authors to professional chefs to fellow home cooks. It's both a who's who of women in food—and shines a light on new voices.We're joined in this episode by Lindsay and one of the book's contributors, Katianna Hong. Katiana graduated from the Culinary Institute of America and quickly rose in the ranks at Michelin-starred spots like The Restaurant at Meadowood in Napa Valley, where she became the first female chef de cuisine at a three-star Michelin restaurant in the U.S. She then led the kitchen at Charter Oak, where she earned numerous accolades.But she stepped away in 2019, for both maternity leave and to reset and come back to the industry in a new way. This year, she's slated to open Yangbang Society—a Korean American-owned deli and market—with her husband John in Los Angeles's Arts District.Lindsay and Kat joined us remotely to talk about the Why We Cook book, about gender equity in the food industry, and their relationship to cooking. See acast.com/privacy for privacy and opt-out information.

We've got chef  of  on the pod (yes THAT  with )! Goop Kitchen is a clean delivery service based in LA that serves delish bowls, salads, soups, summer rolls and other healthy eats—and Max got the chance to meet Kim in person and try out a ton of things from the menu on a trip to California a couple weeks ago! Kim came into the position as Goop Kitchen's chef with quite an impressive resume, with previous experiences at top restaurants around the world including , , and The Restaurant at Meadowood. She and her husband also opened and ran before moving back to Cali. Learn more about Kim, Goop Kitchen and more by tuning in. Join us for Bubbles & Brisket  a collaboration of chefs, pit-masters, wine producers and sommeliers, pairing sparkling wine with a variety of cooking techniques and side dishes that feature everyone's favorite: brisket.  The event will take place on June 26th from 2pm to 6pm outside of V Pizza Cary. Support our Sponsors: Drink !  Think Differently About Dessert Use promo code 'NCFB' at checkout! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact:  or  

Listen to chef Blair Warsham and career journalist Carolyn Warsham, the husband-and-wife creators of the plant-based, cookbook Eat Plants Every Day, chat with Heather about how the American palate is changing to be more plant based and influenced by other cultures. Blair is the creative force behind the menu at San Francisco’s critically acclaimed plant-based restaurant, Wildseed, and this is the second cookbook for Carolyn. Find out which one of them went vegan after writing this book, and get inspired to clean and brighten up your diet. In this episode, Heather, Carolyn and Blair discuss: Creating the plant-based menu at Wildseed in San Francisco Take the politics out of eating vegan, and focus on eating good food that is healthy and tastes good Better than Bouillon Umami flavor, found in tomatoes, mushrooms, cooked mushrooms, cheese  How Blair went vegan for 30 days, and discovered a lot in that time Recognizing that it’s not easy to be vegan in certain areas of the world, and even in certain areas of the United States Why this way of eating isn’t just for girls in yoga pants; the frat guys are also eating it too Blair’s dad’s blood pressure and sugar levels went down while they were visiting for one month and eating plant-based How to get protein through certain grains like quinoa Why eating plant-based makes you think more about what you are putting into your body Beyond Meat products How globalism is changing local palates Miyoko’s Cultured Vegan Butter Gochujang, the Korean spice mix Blair and Carolyn’s favorite recipes from the book  How at Wildseed, they lowered the sugar content in the desserts by 30% and then noticed that the desserts were flying off the shelf. “You taste more of whatever is in there, rather than this sugar bomb. Things taste a lot brighter. Sugar masks the other flavors.” The six tastes in Ayurveda The book Salt by Mark Kurlansky – and how the priests in ancient Egypt were not allowed to eat salt because it was through to evoke sexual desire How to get kids to eat more plants Why some vegans won’t eat figs Carolyn Warsham is an editor, writer, full-time vegetarian, and life-long obsessor over good things to eat. She co-wrote Eat Plants Every Day with her husband Blair Warsham, and previously wrote The Rich Table Cookbook with Sara and Evan Rich. The former global cities director for Eater, Carolyn's writing has also been featured in the San Francisco Chronicle, San Francisco Magazine, Elle, Zagat, and many others. Instagram: @eatplantscookbook Blair Warsham is the executive chef of Wildseed, a critically acclaimed plant-based restaurant and bar, in San Francisco, CA. A consultant for well-known restaurant groups across the country, Blair's resume consists of Michelin-starred restaurants such as The Restaurant at Meadowood and Campton Place, but he now likes to cook the way he eats, which doesn't include white tablecloths and fine china. Instagram @eatplantscookbook Heather Grzych is the author of The Ayurvedic Guide to Fertility and the host of the Wisdom of the Body podcast. A board-certified Ayurvedic practitioner, she bridges the worlds of conventional and alternative medicine to help women and men heal their physical and emotional lives. Heather is on the board of directors for the National Ayurvedic Medical Association (NAMA) and has consulted with doctors, governments, and insurance companies. She offers virtual consultations and programs worldwide. www.heathergrzych.com   Connect with Heather: Instagram.com/heathergrzych Facebook.com/grzychheather   This podcast is for educational and entertainment purposes only.

Loudoun County, Virginia's Combined Fire and Rescue System had its start in the volunteer fire companies of the community, and one person who started as a volunteer in that county rose to the rank of Fire Chief. In this episode, we take a look back at that history and some significant incidents that shaped how the system developed and a Fire Marshal became Fire Chief. View an article about the Meadowood incident we discussed here - https://www.firehouse.com/safety-health/article/10471739/you-have-firefighters-jumping-out-the-rear-of-the-house-part-1 Be sure to follow the social pages, subscribe, and pass the word along. Let us know what you think and what you want to hear. Email - FirehouseLogbook@gmail.com Twitter - @FDLogbook Instagram - @FDLogbookPodcast Facebook - www.facebook.com/FDLogbookPodcast Website - www.firehouselogbook.captivate.fm Music: "Tired traveler on the way to go home", Andrew Codeman via Freemusicarchive.com

On this episode of "Oh, word?" Koerri talks to Sethinbetween, a musician based out of Los Angeles. They chat about Seth's experience growing up in Kenosha, what influences him as an artist, his recently released freshman album, Meadowood and tons more. Stream Meadowood FREE on Spotify: https://open.spotify.com/album/21GKnz6HlGYOik5R22t7B5?si=hHu4BXypRhu5sP1bEkLP4w --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/oh-word-koerri/support

Tova du Plessis was born and raised in a kosher Jewish household in Johannesburg South Africa, She came to the United States to attend college, planning to become a doctor.  She pivoted her professional plan and enrolled in the Culinary Institute of America at Greystone in Napa Valley. She completed externships with Pastry Chef Matt Tinder and Boris Portnoy at The Restaurant at Meadowood in Yountville. During a free period, she traveled to Philadelphia, connected with Michael Solomonov, who hired her as a line cook at Zahav and a sous chef at kosher European restaurant Citron & Rose. After a brief stint as the pastry chef at Avance, she joined The Rittenhouse Hotel as executive pastry chef, overseeing dessert and pastry at Lacroix. Tova opened essenbakery.com in 2016. The bakery focuses on Jewish breads and sweets, including babkas, challah, and rugelach.  She is a four time James Beard award nominee as a semi-finalist for “Outstanding Baker”.  Follow Tova on twitter @ChefTova and @essenbakery and Instagram @tovadup  Abigail Dahan is a Foodnetwork 2020 Chopped Sweets winner. She likes teaching regular folks how to bake like pros. She was born in Paris to a Moroccan Jewish father and French Jewish mother.. Her family moved to Cherry Hill, New Jersey, when she was young.  She returned to Paris for culinary school and eventually returned to the Philadelphia area.  In 2014, she was selected for Zagat's “30 under 30” list for Philadelphia. Dahan was furloughed as the executive pastry chef at Parc at the beginning of the pandemic and returned part-time early in the summer.  She won “Chopped Sweets” in early March and the episode aired 01 September 2020.  Abby prepared for the competition by watching as many episodes as possible and by memorizing certain recipes. After baking challahs out of her home, Abby started a business. She now teaches virtual baking classes. Follow Abby on Twitter @sugarchefabs Instagram @abbydahan and contact her for classes through her website www.thebakeschool.com 

Around the time of her mother’s death and the end of the banker story, high school Bobby showed up at Michele’s house looking pretty adorable. He told her that his mother on her deathbed said he should marry Michele. Where was that going to lead? In the end, when Bobby married his secretary, their convoluted love affair hit yet another road bump. Thank heaven that not long after that Michele signed up to attend a croquet tournament at the swank resort Meadowood in California’s Wine Country. That turned out to be a homerun decision as she met a delicious German aristocrat named Carl and had one of her very favorite LoveCapades! Romantic, sexy, elegant, and glamorous all at once. Every woman should have an affair of the heart like this one. Oh la la! To finish up the episode Michele described her father in much more detail and explained how he’d been a profound influence on her life. Intriguing stuff.

On this week's restaurant review, Ray talks about The Charter Oak, chef Christopher Kostow's 2nd restaurant run by chef David Guilloty. Ray provides background on Guilloty's career so far, breakdown the dishes, reinforces the need for more lunch and not brunch restaurants, and speculates on future Kostow appearances at the restaurant given the state of his flagship, The Restaurant at Meadowood. For more on chef Christopher Kostow, chef David Guilloty, and The Charter Oak, visit spoonmob.com/davidguilloty. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

On this week's restaurant review, Ray talks about chef Christopher Kostow and his 3 Michelin starred Napa Valley fine dining destination, The Restaurant At Meadowood. Ray talks about the fire that burned the restaurant down at the end of September before highlighting Kostow's culinary career thus far, recounting his own experience at Meadowood, and breaking down the tasting menu's courses. For more on chef Christopher Kostow and The Restaurant At Meadowood, visit spoonmob.com/christopherkostow. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

In September, the Restaurant at Meadowood burned down as a result of the devastation caused by the Glass Fires in Napa Valley. Chef Christopher Kostow joins host Will Guidara for an emotional episode as he talks through his mourning process and what's next as he and his team process their loss and look to the future. The Welcome Conference is going digital and we're hosting a range of content for free over the course of the next few months. Register for free at virtual.welcomeconference.org.

Located in Napa Valley’s St. Helena, the highly acclaimed Restaurant at Meadowood was destroyed on September 28th by the massive Glass Fire, which scorched close to the 67K acres in Sonoma and Napa counties. Under the leadership of executive chef Christopher Kostow, the decades-old resort restaurant earned accolades for its artistic, garden-to-table cuisine. The owners of Meadowood Napa Valley, which housed the famed restaurant, have since vowed to rebuild the property. But amid the news of its destruction, former employees and local fine dining chefs explore a range of emotions regarding its lasting legacy. On The Chronicle’s food and culture podcast, Extra Spicy, hosts Soleil Ho and Justin Phillips look into what it took for The Restaurant at Meadowood to earn its place as an international fine dining destination and the highly-disciplined, intense work environment that some former employees say was necessary for success, while others claim was an abusive workplace culture. You'll hear from San Francisco chef Traci Des Jardins, sommelier Alexis Davis Iaconis of Brick & Mortar Wines, chef Ricky Odbert of Six Test Kitchen and more. Read the story and send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

Located in Napa Valley’s St. Helena, the highly acclaimed Restaurant at Meadowood was destroyed on September 28th by the massive Glass Fire, which scorched close to the 67K acres in Sonoma and Napa counties. Under the leadership of executive chef Christopher Kostow, the decades-old resort restaurant earned accolades for its artistic, garden-to-table cuisine. The owners of Meadowood Napa Valley, which housed the famed restaurant, have since vowed to rebuild the property. But amid the news of its destruction, former employees and local fine dining chefs explore a range of emotions regarding its lasting legacy. On this episode, hosts Soleil Ho and Justin Phillips look into what it took for The Restaurant at Meadowood to earn its place as an international fine dining destination and the highly-disciplined, intense work environment that some former employees say was necessary for success, while others claim was an abusive workplace culture. You'll hear from San Francisco chef Traci Des Jardins, sommelier Alexis Davis Iaconis of Brick & Mortar Wines, chef Ricky Odbert of Six Test Kitchen and more. Read the story and send us your questions about food, life and everything you’re obsessed with at sfchronicle.com/spicy. | Unlimited Chronicle access: sfchronicle.com/pod Learn more about your ad choices. Visit megaphone.fm/adchoices

In this new episode Heather shares her lovely dining experience at the reopened Flavor Bistro, now in Sebastopol, with all the old favorites still there.  She also talks about her vivid memories of the burned down high--end Napa restaurant Meadowood and where to find good takeout sushi, yes it does exist. Check out our BiteClub podcast, hosted by our food writer and SMI dining editor Heather Irwin. In the podcast, Heather is looking at the Sonoma County food scene, including unique stories about the servers, chefs, and restaurateurs who make it so special. New episodes drop every other week.

Gary He ate at Le Bernardin on the first night of indoor dining. Eve Batey talks us trough the tragic burning of The Restaurant at Meadowood. Hosts: Amanda Kludt (@kludt), Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, Eater More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of All in the Industry®, Shari Bayer's guest is Bay Area native David Nayfeld, Executive Chef and Co-Owner of the award-winning restaurants Che Fico and Che Fico Alimentari in San Francisco, CA. David, a graduate of The Culinary Institute of America, boasts a venerable restaurant pedigree having worked alongside some of the most esteemed names in the industry. In 2018, he opened his first restaurant, Che Fico, which features Italian cuisine through the lens of California. In 2019, he opened Che Fico Alimentari, a Roman-inspired, wine- centric restaurant and Italian market featuring traditional Italian fare. Che Fico was named one of Bon Appetit's Top 10 Best New Restaurants in America, as well as one of Esquire Magazine's Best New Restaurants. David recently began co-hosting a new podcast called The Main Ingredient, which takes a deep dive with some favorite artists, chefs, musicians, actors, and producers. Today's show also features Shari's PR tip to practice patience; Industry News discussion on Covid-19; and Solo Dining experience to commemorate The Restaurant at Meadowood in St. Helena, CA, which was tragically damaged earlier this week due to a glass fire in the Napa region. Our hearts go out to Christopher Kostow, Maria Kostow and the entire #TRAMily. 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®. Stay safe and well. Image courtesy of Douglas Friedman.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.   

Today's episode: Movies that were rated PG back in the daySponsor I Wish I Had: Mack Weldon (men's basics)Growing up around the world and how that impacted Tony as a kid and adult/parentThe challenges of raising a kid in a big cityJust the Tip: How to put on eye creamMack Weldon: men's basics@mackweldon on Instagrammackweldon.comAlinea Restaurant:alinearestaurant.com@alinearestaurant on InstagramThe Restaurant at Meadowood:therestaurantatmeadowood.com@therestaurantmw

With a hot market, Andrew walks his listeners through a new listing. Like | Share | Comment

How does food connect us across cultures and what are the destinations for foodies? Meadowood’s Christopher Kostow, WSJ.’s Howie Kahn and Melissa Biggs Bradley indulge in these and other existential foodie dilemmas in a COVID world: what makes a memorable meal, why restaurants matter—and why they will survive—and what’s always in their pantry (the choices may surprise you). https://wck.org https://www.shpreschoolforall.org

Ingrid De La O and Ilana Friedman are the Co-Founders of Tusol Wellness. Ingrid reveals her battle with Crohn’s disease, inflammation, and depression and the recipes and formulations that are now used into Tusol’s smoothies. Ilana shares her story on transitioning into the wellness world driven by her passion for agriculture and organic food sourcing.Who are Ingrid De La O and Ilana Friedman? Ilana Friedman and Ingrid De La O are taking the wellness industry by storm with TUSOL, A new line of nutrient-dense, scientifically formulated smoothies that promote health on a cellular levelThey co-founded TUSOL in Malibu in 2018. llana previously worked at The French Laundry, a three Michelin star restaurant in the Napa Valley, as well as Meadowood, one of the top resorts in the world.Ilana met Ingrid earlier that year in Malibu, where Ingrid was creating powerful customized smoothies for private clientele. Each elixir had specific properties: some boosted serotonin, while others provided the body with every amino acid it needs.Ingrid had healed her own post-partum depression and Crohn’s Disease through a clean lifestyle that revolved around these smoothies and was on a mission to similarly optimize the lives of others. Ilana wanted to leave the high-end restaurant industry, which prioritizes the fine dining experience over other factors and focus instead on food as a means to longevity, wellness, and happiness.Between llana’s luxury experience and Ingrid’s practical experience, TUSOL was born of their mutual fascination with the body’s natural ability to quickly self-heal with the right nutrition. Literally, TUSOL means “Your Sun” in Spanish—the sun within you, the energy that fuels you. It also means “Two Souls,” the bonds of a friendship that turned into a commitment to raising the human spirit through deep, personalized, practical nutrition and lifestyle.Ilana Freidman’s passion for wellness began while running a weekly Farmers Market on her college campus — UC Berkeley. Through developing relationships with local growers and purveyors and sharing their organic produce with the community, Ilana witnessed firsthand the relationship between proper nutrition and an elevated sense of well-being.After graduation, Ilana returned to LA to establish a non-profit organization that connected at-risk teens in Boyle Heights with local farms and chefs to teach them how to incorporate healthy food into their daily lives. Farming practices and nutrient quality were of the utmost importance, as she learned to value the connection between proper nutrition and overall health.Ingrid De La O believes that health should be happiness – an internal garden cultivated by you. It took her years to understand this as she struggled with Crohn’s Disease and post-partum depression. Ingrid’s journey to better understand and connect with her body began upon the realization that the search for happiness is not an external pursuit, but rather must begin with an internal removal of the rubble that had caused our joy to fade. The next step after removing the rubble is to accept and love what she found and let others see her happiness shine from within.Highlights[3:23] Man Crush's and Working at The French Laundry[5:56] Ingrid’s experience with Crohn’s disease[10:59] Controlling inflammation with superfoods[25:40] Ilana’s transition from French Laundry to the health industry[34:00] The beginning of Tusol Wellness[37:45] Sourcing the ingredients for the Tusol Smoothies[45:19] Coming up with the unique formulations[51:42] Expanding the product line into other amazing meal replacement packsResourcesThe French Laundry Meditations by Marcus AureliusAwareness by Anthony De MelloOn the Shortness of Life by SenecaMan's Search for Meaning by Victor FrancoThis Is Your Brain on Parasites by Kathleen McAuliffePirates of the Cell by Andrew ScottWhy We Sleep by Matthew WalkerSponsorsBlue CannatineOne of my favorite tools for cognitive enhancement, especially after long plan rides, is Blue Cannatine. The delivery mechanism is unique (buccle troche). It is especially effective for me on improving short-term memory, focus, and verbal fluency. It’s the closest thing that I found to NZT and I think you guys should try it out. Get yours at troscriptions.com and use the code BOOMER for 10% off. Full disclosure: I am involved with the company (I like the product that much).TUSOL WellnessTUSOL wellness produces Expertly-Formulated Smoothies for Rapid Results. Ingrid and Ilana will soon be on the podcast to discuss this brand in detail. But over the past week, I’ve had the pleasure of carrying around their packets with me which produce these absolutely delicious smoothies and trying times like this or just really any time it’s nice to have a very convenient nutrient-dense smoothie available at any given time.If you want to check out their products head over to tusolwellness.com and you can just purchase one because it’s nice to have nutrients at convenience.Enter the promo code BOOMER on checkout for a 20% discount on your purchase.Continue Your High Performance Journey with Tusol WellnessWebsiteInstagramIngrid on InstagramIlana on InstagramFacebookTwitterDisclaimer This information is being provided to you for educational and informational purposes only. This is being provided as a self-help tool to help you understand your genetics, biodata and other information to enhance your performance. It is not medical or psychological advice. Virtuosity LLC, or Decoding Superhuman, is not a doctor. Virtuosity LLC is not treating, preventing, healing, or diagnosing disease. This information is to be used at your own risk based on your own judgment. For the full Disclaimer, please go to (Decodingsuperhuman.com/disclaimer). See acast.com/privacy for privacy and opt-out information.

Born in Tel Aviv, Guy grew up between California and Israel, building a strong bond with both lands. After a harvest internship in Napa Valley, Guy decided to pursue winemaking professionally, and he graduated from the UC Davis Department of Viticulture and Enology in 2013. He has worked at Cliff Lede Vineyards and Whetstone Wine Cellars in Napa Valley, Domaine Francois Villard in the Northern Rhone, and Clonakilla winery in Canberra, Australia. Most recently, before moving back to Israel to join Dalton Winery as head winemaker in 2015, Guy worked at Broc Cellars in Berkeley, one of California’s preeminent urban wineries. GET THE SHOW NOTES: https://crupodcast.com/show/making-contemporary-wines-of-israel-with-guy-eshel JOIN THE CRU: https://crupodcast.com/crumail FOLLOW ON INSTAGRAM: https://instagram.com/crupodcast  CRU COLLECTIVE WINES: 2019 Delta California Chenin Blanc There are only a handful of producers in California making stunning Chenin blanc and Delta is one of them. This wine full of characters classic to Chenin like lemon verbena, jasmine, Bartlett pear, apricot, blood orange, and my favorite tasting note that for me is the sign of a quality Chenin blanc, fresh persimmon. An odd one, I know! Super tasty! This Chenin is sourced from some chilly-willy vineyards way out on the Cali coast and fermented partially in stainless steel tanks and partially in neutral wood barrels which allows for a micro oxygenation during fermentation to develop more texture and provide a bit more lees contact. It’s also 12.5% alcohol so if you’re trying to stay a bit healthier, this is a solid wine for you. So Delta is the new project from Alexis and Matt Iaconis, who just happen to be friends and neighbors of mine. Matt & Alexis first met while both working at the three-Michelin starred The Restaurant at Meadowood in Napa and now have a beautiful family, own and make wine for there primary label brick & mortar, and now have Delta. What I love about the Delta wines is that they are California appellation, but that in no way means that they are of a lower-quality than the higher-end brick & mortar. Production is still small and their commitment to sustainability is even more so in focus while $1 of every bottle sold is donated to their non-profit partners like the The Surfrider Foundation and Cool Effect to help fight for environmental change, something that is near and dear to my heart having studied sustainable development in college. What’s even better though is that this Delta Chenin is $15 a bottle, a steal of a value! But, as a listener of Cru and because I love this wine so much, you get it for $13.50 a bottle when you shop on the Delta Wines website, winesforchange.com. Just enter the promo code CRU at checkout and Matt & Alexis will give ya that 10% off. Also, if you are yearning to explore the brick & mortar wines, which the 2015 Sweet Water Springs Vineyard Blanc de Blancs from the Russian River which drinks like blanc de blancs from my favorite village in Champagne called Vertus, you can snag 10% off all of the brick & mortar wines at brickandmortarwines.com too! I’m stoked, I hope you are! And I hope that you’ll enjoy this Chenin cause it is yummy!  

In this episode we take you to the Biggest little City in the World of Reno and explore the Meadowood Mall. Ending song written and Performed by TWO CRUDE https://open.spotify.com/artist/4YgE4oxSdSg5cXKMJbd5Cb?si=NMy6odWtQLOwekidUUaN_w If you would like to get a hold of us to suggest a mall or anything else you can find us here:Twitter: @historyofmalls Email: historyofmalls@gmail.comWebsite: https://historyofmalls.wixsite.com/historyofmallsDonate at paypal to: waygrimace@gmail.com

When you discuss wine, context is everything. Whether the topic of conversation is a specific region, grape varietal, producer, the context in which that topic is discussed leads the participants and audience to understand what the story and purpose is. In order to tell a story, how do you create that context? Insert Matt Morris. For over a decade Matt has been working with some of the top wine and food producers and brands in northern California such as Abreu, Bond, Cornell, Heitz Cellars, Herb Lamb, Lorenza, Realm Cellars, The Restaurant at Meadowood, Charter Oak, Press Restaurant, Quince, Noma in Copenhagen, Goop, Skywalker Sound, and many many more. His work has focused on telling stories visually in a not-so-obvious manner by providing audiences the context of a deeper meaning. In recent years, Matt made the leap into winemaking originally with winemaker Benoit from Realm Cellars and now Francoise Peschon of Arujo, Vine Hill Ranch, and Cornell. Matt & Francoise are focusing on the revival of Charbono, a grape originally from north western Italy, but now only 70 acres remain and they all happen to be planted in Napa Valley. GET THE SHOW NOTES:  https://crupodcast.com/show/how-to-create-context-in-storytelling-and-wine-with-matt-morris JOIN THE CRU: https://www.crupodcast.com/crumail FOLLOW CRU ON INSTAGRAM: https://instagram.com/crupodcast

Maître de Chai translates to cellar master, or the person responsible for the development and aging of wine. By extension, the humble cellar master is the person responsible for the management of the winery. Established in 2012, Maître de Chai is the personal project of Marty Winters and Alex Pitts, two friends who met in the kitchen of the famed two Michelin star Cyrus in Healdsburg, California. Their focus is on showcasing old-vine, organically farmed classic varietal vineyards. With experiences on the floor of The French Laundry and The Restaurant at Meadowood and in the cellar of Abe Schoener’s Scholium Project, Marty and Alex had a tri-fold education with focus on classic cooking and wine producers while experimenting in the cellar with varietals and winemaking techniques. Together they look to make wines of high quality in a way that best showcases the sense of place where the grapes are grown and the personality of the vineyard. From the ground to the bottle, the character of the wine is the focus of their endeavor. They source grapes from unique and distinct single vineyards that are impeccably farmed here in California. Are you ready to more deeply connect with the people and stories on Cru? Browse the show notes with the link below and while you're at it, join the Cru by popping your email into the subscription box under the Cru Mail tab. BROWSE THE SHOW NOTES: https://crupodcast.com/show/showcasing-the-character-of-organic-old-vine-vineyards-with-alex-pitts-and-marty-winters JOIN THE CRU: https://www.crupodcast.com/crumail  CRU PODCAST INSTAGRAM: https://instagram.com/crupodcast

Adam Ross is a Private Chef in Dallas, Texas and Napa, California. Adam gets vulnerable while reflecting on what it means to be a chef inside and outside of a restaurant. He reminisces about his high school culinary instructor giving him a copy of Anthony Bourdain’s book, Kitchen Confidential, and it all changed from there. He was hooked and ready to hop on the pirate ship. We scour the garden for alternatives to some popular produce to level up our menus. We get to hear about his adventure swimming with the sturgeons at Passmore Ranch from one of Adam’s #UnsungHospitalityHeroes, Michael Passmore, who nicknamed him, “Aquaman”. Website - chefadamross.crevado.com Instagram - @ChefAdamRoss Where are you from originally? Danbury, Connecticut and Tampa, Florida First job in the industry? Catch 23 Latin Caribbean Seafood, Tampa, at age 15 Proudest moment(s) of your career? Anthony Bourdain tasting at Mizuna, SF Zaga 30 under 30, James Beard Dinner Napa 2018 Two things most people don't know about you? Graduated from a high school I've never actually been to. Film Nerd Food and/or drinks staples in your house? Eggs, Liquid Shio Koji, Fish Sauce, White Burgundy, Sour Beer Words to live by? Seasoning, Balance, Execution. Trust your gut Florida-raised Adam Ross has been cooking in professional kitchens since the age of 15. He began cutting his teeth in Denver, CO before moving to Hawaii where he experienced invaluable cultural and culinary learning from the region’s best chefs. Training in the James Beard award-winning kitchens of Alan Wong and Chef Mavro, Adam honed his skills in classic technique, while gaining insightful understanding of how Hawaii’s reverence for local ingredients, customs, and traditions influence its cuisine. After gaining further restaurant cooking perspective by working in esteemed kitchens throughout New York City and the San Francisco Bay Area, Chef Adam found a home in the Napa Valley. Following time at Thomas Keller’s Ad Hoc, he was honored to be part of The Restaurant at Meadowood kitchen staff before joining Napa Valley's 1313 Main as Executive Chef at age 25. It was at 1313 Main that Adam would hit his stride, garnering positive reviews and awards for his creative perspective on Californian cuisine. 1313 Main closed after the Napa fires in 2017 at which time he began personal cheffing. Since that shift Chef Adam found a better sense of balance and a deeper respect for the craft outside of a restaurant.

one...two...thr-...kickout!....Or was it? Referees don't get the credit they deserve, and that's why we sat down with Official Sam Meadowood to talk about what he loves about wrestling and other tangentially and locally related topics. Follow Sam on Twitter @refsamslam How to Support 2 Heels and A Face Podcast: 1. Click the Play button 2. Share with a friend 3. Visit our merch store at What A Maneuver! and now at Pro Wrestling Tees! 4. Get you an awesome 2 Heels And A Face pin at WrestlingWithUnicorns.org

At Home in Bloomington is about finding community. And that's literally what this episode is about. Community. And it's one of Deb's most favorite places on earth. If you’ve heard her talk, then you’ve probably heard her talk about it. No, it’s not Disneyworld. But we kind of love it for the same reason. The people there are always so happy and having fun. We're talking about Meadowood, a senior living community., but really a center of community for Bloomington. On this episode of At Home in Bloomington, we talk with Kathy Norris and Sandra McGow about what Meadowood is and has to offer as a senior living community, But we also talk what Meadowood has to offer to the entire community. You will be blown away by the free events that are available there on an almost daily basis. So whether you are planning for your future or just looking for a new way to explore today, Meadowood is a wonderful community resource. In our throwback episode, we revisit At Home in Bloomington guests Paige Freitag and Erin Martoglio from episode 36. We met them at a presentation at Meadowood and learned so much about estate planning that we knew we had to share with our listeners. And in our REAL-List segment, Deb presents a few of her 10 Commandments for sellers. Planning on selling? Plan on listening to this!https://www.fivestarseniorliving.com/communities/in/bloomington/meadowoodhttps://www.facebook.com/meadowoodrc/Throwback to Episode 36: Listen Here: https://www.spreaker.com/user/10700760/episode-36-planning-with-freitag-and-mar Or on Youtube:https://youtu.be/wFYZ-ro5ZaMREAL Real Estate Today Episode #74 :https://www.spreaker.com/user/10700760/real-real-estate-today-episode-74 or on Youtube: https://youtu.be/uDTPglgq_iw

Have you ever wonder how to revamp a cocktail program or how to go about reinventing a classic cocktail?  Well, in today's episode, this is exactly what you will find out with my guest, the award-winning bar director, Beau Du Bois. You recently moved to the south of California as the new bar and spear with the creative director at Puesto in San Diego. He built is 16 years career in L.A. at the Corner Door and in Napa Valley at the three Michelin star restaurant, Meadowood. What we covered in this episode Looking back at Beau du Bois' career, I asked him if he would build his cocktails more from the top-down or bottom up? Meaning, would he come up with an overarching flavor / theme and build the details with specific ingredients or bring individual flavors one at a time? What drew him to mixology? What was the motivation for creating themed cocktail menus when Beau du Bois was at Corner Door in L.A.? How is it different to create a drink menu at a 3 Michelin Star restaurant? Beau du Bois recently joined Puesto in San Diego. Which “road” brought him to work this Mexican restaurant? How would Beau du Bois describe San Diego cocktail scene in comparison to Los Angeles and Napa? Listen to the full podcast episode to learn more about designing a cocktail program, discovering his creative process, and the cocktail trends for 2020. Link to the podcast episode on Apple Podcast http://bit.ly/Beau_du_Bois Submitted questions from podcast listeners How to make an old fashioned at home?So for a twist on an Old Fashioned, I would say head to the decent liquor store in your town or down the street from your house and grab some apple brandy and grab a bottle of cognac. And let's just do one ounce of each. Let's get a little bit of apple cider and we're gonna use the cider instead of water to make this simple syrup. So just equal parts there. Then just a little bit of cherry and orange bitters in there. And you've got a Thanksgiving Day in a glass right there.How to Design a Successful Drink Menu?Take your time and you want to come at it the right way.First, you look at some of their the sales reports. Then, you look at Instagram and you start correlating the things that are already working, the flavors that are already working, the types and formats that are already working. This isn't about ripping the rug out from underneath the program. It's about just taking quarter turns on the things that are already doing so well and just elevating them ever so slightly so that you don't leave those guests in the dark just because they don't like Aloe Vera or Tamarin. It's about this quarter turning that recipe and turning the volume up a little. So the customers will be like, “I like the old one, but this one is getting better”. And this is the trust. The trust that you earn from guests so that maybe they will come back in a month or two months and try that crazy cocktail at the bottom of the menu.The other side of that is looking at things that really don't work, or haven't worked historically. And in offering something new that, again, listening to the neighborhood, you feel is going to be a success or is going to start to tell a story.How to reinvent a classic cocktail?In terms of reinventing the classic cocktail, let's just go for the low hanging fruit. Let's talk about old fashioned.An old fashioned is just a combination of a base spirit, bitters, and sugar.Obviously it was historically usually made with whiskey. And at a time, when bars were just beginning to have creative menus, people would come back and say, can I have the whiskey cocktail, the old fashioned way? That's when the name was born.When you look at those building blocks of that cocktail, whiskey, sugar, bitters, and any base spirit, there's a lot of room to play there.Let's take the bourbon out. Let's put in cognac. Or let's take the bourbon out or the rye out, and let's put in tequila or let's do a split of cognac and rye.

Hey you! Yes, you. You need to listen to this episode. Do you love your family? Do you love yourself?(We know, that's harder, but we love you and you should love you, too!) Give us a few minutes of your time, listen to this episode and you'll learn how to commit the ultimate act of love for your family and the ultimate act of control over your life. Family turmoil when a loved one is sick or has passed away is heartbreaking. Family members are often left wondering if they are doing the right things, fulfilling their loved one's wishes. Families can be torn apart forever when a few simple pieces of paper could have avoided the situation. It's simple! It's not depressing! It's empowering! So join us as we chat with Attorneys Erin Martoglio and Paige Freitag not only about about elder law, but what basic legal documents every single one of us over the age of 18 should have in place. Paige and Erin are committed to providing high-quality legal services that are responsive to the unique needs of their clients and this episode is a great chat about how we can all be more prepared for whatever may lie ahead (and how we can love ourselves and our families even better). In our Facebook Follow segment we encourage listeners to check out the Meadowood facebook page for interesting ideas on things to do, both events open to the public on the Meadowood campus or just ideas of fun activities in our community! And in our REAL-List segment, Deb takes us back to the basics, sharing with us the first things a buyer needs to do when they decide to buy a home.https://www.bloominglaw.com/https://www.facebook.com/meadowoodrc/REAL Real Estate Today Episode #46: https://www.spreaker.com/user/10700760/real-real-estate-today-episode-46 or onYoutube: https://www.youtube.com/watch?v=YXpFFW8tp6c

Sam Levy from Fern Bar Sam Levy from Fern Bar, a new locale in Sebastopol, is our first guest today. Ron Lindenbusch from Lagunitas is also in the studio today. This is Fern Bar's third week of operation. Sam Levy is one of the partners there. He used to be bartender at the three-star restaurant Meadowood. Steve says it's about time to bring back the fern bar. They were popular starting in the late 1960s in San Francisco. Sam Levy tells about how fern bars may have become a bit kitschy but they are ready for a comeback because of their strengths. Among many attractions, they have live music, but casually, not as a full-scale music venue. A young listener called to issue a "geek alert" to ask Steve what is a Fern Bar. Sam tells about how they were a popular style beginning in the late '60s. Henry Africa's was the first big one, and TGI Fridays is in the style too. Herlinda says its cozy, with couches and chairs and a jazz trio. Sam mixes a cocktail in the studio, a Tequila cocktail he calls a Guerra, made with tequila blanca, grapefruit juice, lime juice, elder flower liqueur, Aperol and Thai pepper shrub. The next drink is called Chaiwalla, a chai-infused blend of rums, which includes burning sage. He wants his cocktails to be refreshing and not produce a hangover from too much sugar. They have a Type 75 license because they will start brewing their own beer. Their seven-barrel tank system will produce three different beers. His partner Victoria who was wine director at Meadowood. She has put the wine selection together with a lot of the popular local varieties and also some more exotic unfamiliar wines. Sam makes a lot of non-alcoholic cocktails as well. He thinks it's important to have strong flavor combinations because other cocktails can rely on the booze for flavor, but not if there is no alcohol in the mix. The new Hopland Tap House Ron Lindenbusch is in to talk about his new Hopland Tap House, on the grounds of the old Hopland Brewery. Reading from the Ukiah Daily Journal, "When Ron Lindenbusch was tavern manager at the former Hopland Brewery, the famous brew pub on the 101 that featured one of California's original micro brews, the infamous Red Tail Ale..." It was a time that Ron always remembers was packed with fun. The new Hopland Tap House is now open. Ron moved to California in 1984 he was "fresh out of Missouri" and tasted the beer. He visited a little brewery in Hopland and had a "transcending mind-blowing moment." It's the opposite of the classy look of a fern bar. Ron says it's a wonderful feeling to be back in that building. He worked for Tony Magee at Lagunitas for 23 years. When he drove by and saw it had a "for lease" sign out front, he had to stop to make a call. They're going to grow hops and have music from local bands. It is open now even as they are still working on the kitchen. Don Barkley was the original brew master at Mendocino making Red Tail Ale and now he is making it again at Napa Smith. Everyone is really pleased that all these great brews are coming back.

Warning! A few dirty words are sprinkled throughout this squeaky clean episode. Deb and Karan chat with the gentlemen who founded The Mad Optimist, formerly known as Soapy Soap. Not only do they make custom soaps (yes, you customize and name your own high quality soaps and more), they give a shit. About the planet, about their employees, about their manufacturing techniques and about you. So much so that they print "We give a shit" on t-shirts and it's the first line of their business manifesto, their Humanifesto. They have a great story and product, so tune in and be inspired by a business trying to do things the right way!In our Facebook Follow segment we encourage listeners to check out the Meadowood facebook page for interesting ideas on things to do, both events open to the public on the Meadowood campus or just ideas of fun activities in our community! And in our REAL-List segment, Deb shares the realities of a home remodeling project. Guest Bio:Soapy Soap and the Mad Optimist was started by three guys who wanted to create a more natural, functional bar of soap, and couldn't stop there! Now they produce a full line of body care products at their facility in Bloomington, IN, using only the highest-quality, meticulously researched plant-based ingredients.They're a lighthearted group, but they take quality extremely seriously- they know our customers are conscious about what they put in their bodies, so why not create products for what they put on their bodies the same way? Their customers are just like them- they are aware of the environment and sustainability, and take an enlightened, intelligent approach to education, social justice, and other important issues.Mohammed M. Mahdi- Owner/Director of Operations, Maker, Designer- Mohammed M. graduated from Indiana University with a BA degree majoring in psychology.Anthony Duncan- Owner/Director of Marketing, Maker, Designer- Anthony graduated from Indiana University with a BA degree majoring in linguistics and German.Mohammed A. Mahdi-Owner/Director of Sales, Maker, Designer- Mohammed A. graduated from Indiana University with a BA degree majoring in political sciencehttps://www.facebook.com/TheMadOptimist/https://www.themadoptimist.com/https://www.facebook.com/meadowoodrc/https://lorenwoodbuilders.com/ https://www.facebook.com/lorenwoodbuildersllc/REAL Real Estate Today Episode #75: https://www.spreaker.com/user/10700760/real-real-estate-today-episode-75 or onYoutube: https://www.youtube.com/watch?v=N30yRtkZ8Ns

Durango, Colorado, chefs talk about what drives them. Katie Burford worked as a journalist for 13 years in the U.S. and Latin America before leaving the field to start a business making ice cream. Her shop, Cream Bean Berry, turned 5 years old this spring. She has two boys, Leo, 12, and Rex, 10, who eat a lot of ice cream. She is working on a book about her experiences titled Rocky Road. Marcos Wisner began his restaurant career in high school working internships at Carvers and East by Southwest. After high school he landed a job in New York City at Masa, followed by a job as a chef de partie for Jean George. Marcos has worked at Eleven Madison Park, Noma, The Restaurant at Meadowood, a pop-up dinner series he created and his own food truck, The Box. He is the owner of 11th Street Station, a food truck collective and bar. Sean Clark joined the Steamworks Brewing Co. team in 1995 as part of the original crew. He began his foray into food at the age of 16 as a part time job in the restaurant business. After college, he became certified by the Culinary Institute of America in Hyde Park, New York. He’s the driving creative force behind El Moro Spirits & Tavern and is the executive chef and managing member of both Steamworks and El Moro.

They have $10,000 to spend and only one day to spend it!INTRO: (0:00) It’s the premier episode! Meet hosts Alison and Lulu as they take you through their 10k fantasy days and dream big! Starving artists have to dream, right? They also chat about their obsessions and wishlists, and where they’d give some of their money to, if they had it.OBSESSIONS: (9:12) You guys, IKEA. Alison is obsessed after realizing she can drop off her kid while she shops. Lulu is loving Netflix Originals The Crown and Black Mirror. WISHLIST: (17:17) Alison is dreaming of a Lexus RXL. Lulu wants the slightly more attainable Drunk Elephant Lala Retro™ Whipped Cream. It’s a mousse-like moisturizer. That’s a lot of words for an item with not a lot of toxic ingredients. LULU’S 10K DAY - NAPA VALLEY, CA: (22:47) A stay at Calistoga Ranch includes complimentary use of a Mercedes, among many other incredible amenities Lulu is loving. Lulu’s day starts with a Hot Air Balloon Ride, with champagne, perhaps? A luxury tour of Castello de Amorosa is followed by the Chef’s Table Experience at Meadowood. ALISON’S 10K DAY - LAS VEGAS, NV: (37:06) Alison blows it out on the Presidential Suite at the MGM Grand. Indulging in a chauffeur for the day, who took her to ESPA at Vdara and to lunch at the Eiffel Tower. A shopping spree at Coach, Anthropologie, J.Crew, and Drew Boots makes Alison feel so very 10k. A visit to Michael Boychuck’s Color Salon have her ready and fabulous to go out on the town. Dinner at Gordon Ramsey’s Hell Kitchen Tasting followed by the incomparable Celine Dion in concert at Caesar’s Palace. Now, a trip to Vegas isn’t complete without a stop at the slots, right? Two bottles of Cardinal 2006 Cabernet caps off the trip. CHARITIES: (54:08)Napa Valley Community Disaster Relief FundLas Vegas Victims Memorial FundFOLLOW US: FacebookInstagramYoutubeTwitterWebsiteApple PodcastsGoogle PodcastsSpotifyStitcherSupport the show (https://www.patreon.com/10KDollarDay/)

Download the action plan from this episode here: http://jimharshawjr.com/action/ Today I bring you a solo episode. I had the privilege of touring some of the most exclusive wineries in Napa-- experiences that money simply can’t buy-- because of the friendships of a well-connected colleague. If you’re a wine connoisseur then Harlan Estate means something to you. The level of uncompromised excellence-- which happens to be the slogan for the University of Virginia Athletics-- was beyond what I’d ever witnessed. The experience changed me. I saw first-hand the result of world-class vision, hard work, and patience. In this episode, I share with you six lessons I learned that you can use in your business, life, and family. If you don’t have time to listen to the entire episode or if you hear something that you like but don’t have time to write it down, be sure to grab your free copy of the Action Plan from this episode-- as well as get access to action plans from EVERY episode-- at JimHarshawJr.com/Action. Let's connect: Website | Facebook | Twitter About Your Host Jim Harshaw My name is Jim Harshaw. And I know where you’re at. You’re working hard and qualified for what you do but you aren’t getting what you want. You have plans on getting to the C-suite or launching a business but ultimate success seems as far away today as ever. You’re at the right place because you can get there from here.  And I can help.  Who I Am I’m a speaker, coach, and former Division I All-American wrestler that helps motivated former athletes reach their full potential by getting clarity on what they really want and taking aggressive action to lead their ideal life not just despite their prior failures but because of them. I’m a husband and father of four. And I’m a serial entrepreneur. I’ve launched multiple successful businesses as well as the obligatory failed one. I’ve been the executive director of a non-profit and have raised millions of dollars. I’ve worked in sales. I’ve even been a Division I head coach. While I was born in a blue-collar home I have spent my life surrounded by Olympians, CEO’s and millionaires. Jim Rohn said, “You are the average of the five people you spend the most time with.” I’ve been lucky. I’ve learned the habits of successful people and guess what. You’re just like them. I know because I know your type. You’re programmed for hard work, which is a prerequisite for success, but you’ve never been shown how to use what you know to create the life you want with the tools you have. I will show you how. Why You are Here You've worked hard to achieve greatness. You’ve set goals and maybe even set records. You’ve definitely failed and you’ve at some point found yourself questioning if you were on the right track. You need to understand this: You are far more prepared to succeed than those who’ve not tried, competed, struggled and overcome like you have. That’s the value of your education as someone who aims high. You are prepared to be as successful as your wildest dreams will allow. Here I will teach you, with the help of brilliant minds that have been shaped by failure, struggle, and adversity, to be who you want to be. I sense that you want this because you have read this far. To take the next step today, click here. FOLLOW JIM Website | Facebook | Twitter

Kim Floresca is co-­executive chef of [ONE] Restaurant in Chapel Hill, North Carolina. [ONE] is an innovative spot that “brings the art of microgastronomy” to the South. Floresca has an impressive resume and has worked at Per Se in New York and El Bulli in Roses, Spain. Most recently, she was executive sous chef at Meadowood in Napa, California. Floresca talks to us about her childhood, her career, and her passion for her craft. As she says in her Twitter bio: “I cook for life, I cook for love.”

On today's episode of THE FOOD SEEN, food photographers Taylor Peden & Jen Munk have formed the photographic super group, Peden + Munk. Inspired by their mentor Paul Jasmin at the Art Center College of Design in Pasadena, Taylor and Jen took to the streets of Los Angeles, with two models, and cues from Godard's 1960's film “Breathless”, marking the beginnings of a life filled with collaboration. Their focus on food came after a 3 day shoot at Blue Hill at Stone Barns, which opened up the industry to their creative eyes. They've since documented BBQ in Memphis, farming on Martha's Vineyard, Rhum Agricole in the Caribbean, and many Michelin starred restaurants in California and beyond. Their images have donned the pages of Bon Appétit, the New York Times Magazine, and the recently released cookbook, “A New Napa Cuisine” with Chef Christopher Kostow of Meadowood in Napa. But what may excite them most, are the recipes they've learned through their travels. This program was brought to you by S Wallace Edwards & Sons. “We've always tried to treat our commercial work as a personal project. We're lucky enough that a lot of people who hire us give us the freedom to push it further and do what we want. Sometimes it's hard to delineate what's commercial and personal work because it all feels personal at the end of the day.” [13:00] “We love to make our subjects feel comfortable and hopefully that shows in the work.” [20:00] –Taylor Peden on The Food Seen “We often call ourselves the ghostbusters. We feel like we're sent in when all things seem they're going to fail! We find a way and roll with the punches. We don't get too stressed.” [24:00] –Taylor Peden on The Food Seen