Podcast appearances and mentions of michael schlow

Hosted by David and Nycci Nellis.   On today' show:  ·        If you don't know how nationally prominent Virginia wines are … wake up!   Leah Papadopoulos Constable, a third-generation descendant of Old World winemakers, is the operations and production manager at her family's vineyard and winery,  Molon Lave, in Warrenton. She's got a great story to tell – and wines to sip – and we're gonna get into both;                                                                                                                                                                                                 ·        Michael Schlow is one of the most influential and respected chef/restaurateurs in America today and the owner of the Schlow Restaurant Group, with propertoes across the Washington D.C. area and New England. He's in to talk about the new version of Alta Strada Embassy Row, now open in the Canopy Hilton;  ·        Falls Church has an awesome restaurant week happening right now, and its mayor, Letty Hardi, is in with chef/owner Thomas Harvey of Harvey's Restaurant to give us all the deets.;            ·        Do you love Greek-style pitas made by hand with unbleached flour, extra virgin Greek olive oil, and lots of love?  Katerina Georgallas is the founder/co-owner of Union Market's Mastiha Taverna, specializing in wraps, mezze and salads. And pastries, too!                   Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.     On today' show:     ·         If you don't know how nationally prominent Virginia wines are … wake up!   Leah Papadopoulos Constable, a third-generation descendant of Old World winemakers, is the operations and production manager at her family's vineyard and winery,  Molon Lave, in Warrenton. She's got a great story to tell – and wines to sip – and we're gonna get into both;                                                                                                                                                                                                 ·         Michael Schlow is one of the most influential and respected chef/restaurateurs in America today and the owner of the Schlow Restaurant Group, with propertoes across the Washington D.C. area and New England. He's in to talk about the new version of Alta Strada Embassy Row, now open in the Canopy Hilton;   ·         Falls Church has an awesome restaurant week happening right now, and its mayor, Letty Hardi, is in with chef/owner Thomas Harvey of Harvey's Restaurant to give us all the deets.;             ·         Do you love Greek-style pitas made by hand with unbleached flour, extra virgin Greek olive oil, and lots of love?  Katerina Georgallas is the founder/co-owner of Union Market's Mastiha Taverna, specializing in wraps, mezze and salads. And pastries, too!                   Learn more about your ad choices. Visit podcastchoices.com/adchoices

Professional baseball player, stand-up comic...equine veterinarian. These are just a few of the "misguided career chapters" Michael Schlow says he considered before finding his true passion and destiny. Today, he's a world-renowned, multiple award-winning chef and restaurateur, who says he's a forever student...but also a teacher. “...We all make mistakes. Are you at least trying to do the right thing with every step? And if you're trying your best, nobody can fault you if you make a mistake. But it's acknowledging that mistake and then not repeating it,…you can't learn if you don't fail. And it's okay. You've just got to keep going and pick yourself up.…” Get a taste of Michael's recreated life at schlowrg.com and at his latest venture, Seamark Encore.

Many Italians and Italophiles kind of disregard Milan. Because unlike Florence, Rome, Venice, Assissi, etc, it's a newer city. The city is not filled with architectural and artistic artifacts. The city is modern. And I am here to tell you that it is just fabulous. We happened to be there a little less than a week before Milan fashion week so the city was just buzzy with tall, leggy creatures running all over the city to casting calls. Gucci took over the city — especially the Brera District — more about that in a minute. We stayed at the Chateau Monfort (another Relais Chateau property) ideally situated in the Monfort neighborhood (close to the Duomo), which we got a private tour of along with the incredible opera house, La Scala. And we were close to 2 - not one but 2 - Peck's — the food emporiums. Pizza at Giolina — maybe one of the best pizzas I have ever had. Knife & fork Ready. Langosteria — Off the beaten path in the Navigli" nightlife district, this packed restaurant filled with tiny rooms and tons of people serves up seafood obviously — and deliciously I went to Starbucks Milan, so you do not have to. Willy Wonka in real life. Amazing food offerings. Walked the Brera district.. Similar to the Village in NYC. Little streets filled with shops, restaurants, and people .. so alive and fabulous. The modern architecture of the city is just amazing Our last dinner was at the Michelin-starred L'alchimia - an incredible tasting menu, a ridiculous wine cellar, and a 36-yolk pasta topped with freshly shaved truffles. My throat is still closing up. So rich! So that was Milan and the end of my trip …. but you know what you do when you return from a fantastic trip?! You get covid — I mean, we did get Covid! No - you plan your next trip. Details on that travel are coming soon. Okay, I will not tell you where I am going locally today - I will save that for the next show, but I did wind up -pure serendipity- at one of today's guest's restaurants last night! I was at the so so good Japanese restaurant of Michael Schlow Nama Ko, which is just one of his nine concepts across DC & New England. Like all good restaurateurs, Michael began his career in the culinary industry as a dishwasher at age 14 and held every position in the restaurant before eventually attending culinary school. I have had this James Beard Award-winning chef and author on this show and Foodie And The Beast many times. And there's a reason — he has an incredible insight into the state of the restaurant industry. And I love going down a rabbit hole with Michael, and we will do that today. But we are not doing it alone. In 2017, pastry chef extraordinaire Aex Levin joined the Michael Schlow Group and took over the fantastic pastry program AND is also the director of strategic business initiatives. Okay, let's start digging in: Quotes "We have to provide a learning environment in our restaurants. Whether you're the chef, the GM, or a busboy, if you are in a learning environment, you're more apt to stay if you feel like you're getting something beyond tips or a wage." - Michael Schlow "Diverse communities in real estate, balancing large chains and local businesses, are vital for vibrant neighborhoods and minimizing vacancies." - Alex Levin Featured in the episode Nycci Nellis Linkedln: https://www.linkedin.com/in/nycci-safier-nellis-2703b45/ Michael Schlow Linkedln: https://www.linkedin.com/in/michael-schlow-7238aa12/ Alex Levin LinkedIn: https://www.linkedin.com/in/alex-levin-5a32608/ Chapters 00:00 - Introduction 00:49 - Exciting Updates: Restaurant Launches, Promotions, Radio Show & New Residency 03:22 - Travel Highlight: Stay at Perfectly Located Chateau Montfort 06:47 - Spotlight: Chef Plough Namako & his Restaurant Empire 10:57 - Diverse Roles: From Waiting Tables to Managing Kitchens 12:46 - Cooking Passion: Healthy Habits & Diverse Tastes 16:34 - Calamari Confusion: Exploring Dialect Differences 19:06 - Menu Mastery: Embracing Ingredient and Flavor Diversity 24:02 - Building Connections: The Unbreakable Bond with Michael White 27:07 - Chef Profile: Alex's Talent, Humility and Innovation 28:33 - Success Story: Alex's Pop-Up Stardom and Collaborative Spirit 34:04 - The Secret Sauce: Importance of Employee Retention 35:38 - The Pay-Off: Earnings in Serving Beyond Minimum Wage 38:08 - Goals Unpacked: Creating Communities, Balancing Businesses, and Navigating High Occupancy Costs 43:04 - Business Blues: Closures, Maintenance Issues, and Disappointment 46:10 - Culinary Triumph: From Career Change to Success and Growth 49:26 - Continuous Learning: Evolving for Better Customer Experience and Culture 51:23 - Divergent Journeys: Shared Experiences, Different Outcomes 53:52 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Chef Michael Schlow teaches Greg and the crew how to make baked ziti

Michael Schlow started working in restaurants at age 14 and never looked back. Yes, he went to college and culinary school, and sometimes worked in non-foodservice jobs for extra money, but the native of Brooklyn, N.Y., has been in kitchens of many different types for decades.He gained fame and awards with his fine-dining restaurant Radius in Boston, which closed in 2013, and since has been working on a variety of other projects across the country, especially in New England and the Washington, D.C., area.That empire has shrunk since the pandemic started, as many have, and Schlow and his team currently operate nine restaurants, including five Alta Strada locations, serving fairly traditional Italian food in a casual setting, along with Michael Schlow's at the Time Out Market in Boston, Sauce Burgers at Hub Hall in Boston, and Nama Sushi Bar and Nama Ko in D.C.Schlow, like many multi-concept operators is working with more hotels these days, leveraging his operational experience with their infrastructure.Schlow is the author of the cookbook “It's About Time, Great Recipes for Everyday Life,” and has won multiple awards including being named Best Chef in the Northeast by the James Beard Foundation in 2000.The chef and restaurateur recently discussed his current and future projects as well as how his priorities have shifted in recent years.

Episode 173 - Teaching, PR, Inspirational Stories and More with Kim Ring  In this episode of my podcast, I talk to Kimberley Ring about her very inspirational career journey from founding her own PR agency, Ring Communications, over 15 years ago to her unbridled passion for teaching today as a faculty member at Suffolk University.  About Kimberley Ring Allen Kimberley Ring is the founder of Ring Communications - one of the fastest growing integrated marketing firms in Boston. She is known as one of the leading public relations professionals and social media influencers in Boston and is known for her work with high profile brands in the lifestyle, hospitality, and sports industries. A self-made publicist and business owner that has built a successful career around joining “old school ethics” with “new school techniques,” she has been delivering creative, innovative and successful marketing, public relations and social media campaigns for almost twenty years. She founded her own consultancy in 2007 and has built the business to represent an impressive client roster that includes national and global brands including the UFC, ISlide, Actress Eliza Dushku, MLB pitcher Pedro Martinez, Chef Michael Schlow, the Gronkowski brothers and many, many more.   In addition to growing her business and leading her team of up and coming marketing stars, she serves as a professor at Suffolk University in Boston, where she teaches various courses on marketing. 

Hosted by David and Nycci Nellis. On today's show: • The Middle Atlantic's Prestige-Ledroit Distributing Co. offers a huge selection of artisanal and authentic wine and spirits from around the world, which includes the products of the Bardstown Bourbon Co in Kentucky. We are joined by Bardstown's Nicholas Lewis; • He's an all-around good guy, a James Beard Award recipient and one of America's most influential and respected restaurateurs. He's Michael Schlow and his property on 14th Street, formerly Tico, has been magically transformed into Nama Ko, a Japanese-inspired restaurant and craft cocktail bar that we can tell you from first-hand experience kicks butt and takes names. Michael joins us along with his colleague, award-winning pastry chef Alex Levin, who serves as Michael's director of strategic business and pastry programs, to chat with us about the wonder that is Nama Ko; • Candice Mensah is a D.C. native. Her parents emigrated from Ghana, and she stayed connected to her cultural roots by learning to cook Ghanaian food. Her restaurant, Hedzole, will open in D.C. soon and she's in to tell us all about it; • Up for some oysters? Our advice is to “shuck it!” Yup, the ninth annual Georgetown Shuck It! Beer and Oyster Festival is back at the Georgetown harbor at Tony and Joe's Saturday, Oct. 22. Enjoy grilled and freshly shucked oysters from local suppliers, local beer and wine, barbecue and live music. And who better to tell us about it than that continental man about town, Greg Casten, CEO of The Tavern at the Ivy City Smokehouse, Tony and Joe's Seafood Place, Nick's Riverside Grill and The Point D.C. Greg's here with Dwayne “Gator” Thompson, the world's greatest shucker, with all the details.

Hosted by David and Nycci Nellis. On today's show: • The Middle Atlantic's Prestige-Ledroit Distributing Co. offers a huge selection of artisanal and authentic wine and spirits from around the world, which includes the products of the Bardstown Bourbon Co in Kentucky. We are joined by Bardstown's Nicholas Lewis; • He's an all-around good guy, a James Beard Award recipient and one of America's most influential and respected restaurateurs. He's Michael Schlow and his property on 14th Street, formerly Tico, has been magically transformed into Nama Ko, a Japanese-inspired restaurant and craft cocktail bar that we can tell you from first-hand experience kicks butt and takes names. Michael joins us along with his colleague, award-winning pastry chef Alex Levin, who serves as Michael's director of strategic business and pastry programs, to chat with us about the wonder that is Nama Ko; • Candice Mensah is a D.C. native. Her parents emigrated from Ghana, and she stayed connected to her cultural roots by learning to cook Ghanaian food. Her restaurant, Hedzole, will open in D.C. soon and she's in to tell us all about it; • Up for some oysters? Our advice is to “shuck it!” Yup, the ninth annual Georgetown Shuck It! Beer and Oyster Festival is back at the Georgetown harbor at Tony and Joe's Saturday, Oct. 22. Enjoy grilled and freshly shucked oysters from local suppliers, local beer and wine, barbecue and live music. And who better to tell us about it than that continental man about town, Greg Casten, CEO of The Tavern at the Ivy City Smokehouse, Tony and Joe's Seafood Place, Nick's Riverside Grill and The Point D.C. Greg's here with Dwayne “Gator” Thompson, the world's greatest shucker, with all the details.

Hosted by David and Nycci Nellis. On today's show: • The Shilling Canning Company is excited to launch the Bold but Bubbly program in honor of Women's History Month, highlighting women in winemaking, both past and present. Sara Quinteros-Shilling brings on the bubbles; • Pandemic pop ups and ghost kitchens have popped up all over D.C. - and nationally. Little Prince Pizza wasn't the only thing the Schlow Restaurant Group opened in the last year. Michael Schlow and Alex Levin join us for their year in review; • One year ago the Hilton Brothers had to make some decisions about all their bar and restaurants - it was grim. But the future is brighter. Ian Hilton joins up to take us on his journey; • Summerlong Supper Club, the 100% charitable dinner subscription program, has banded together D.C. institutions like Centrolina, Sushi Taro and Rose's Luxury.. It is designed to do one thing – make sure our favorite restaurants are still here come summer. Co-founder Vinay Gupta fills us in.

Hosted by David and Nycci Nellis. On today’s show: • The Shilling Canning Company is excited to launch the Bold but Bubbly program in honor of Women’s History Month, highlighting women in winemaking, both past and present. Sara Quinteros-Shilling brings on the bubbles; • Pandemic pop ups and ghost kitchens have popped up all over D.C. - and nationally. Little Prince Pizza wasn’t the only thing the Schlow Restaurant Group opened in the last year. Michael Schlow and Alex Levin join us for their year in review; • One year ago the Hilton Brothers had to make some decisions about all their bar and restaurants - it was grim. But the future is brighter. Ian Hilton joins up to take us on his journey; • Summerlong Supper Club, the 100% charitable dinner subscription program, has banded together D.C. institutions like Centrolina, Sushi Taro and Rose's Luxury.. It is designed to do one thing – make sure our favorite restaurants are still here come summer. Co-founder Vinay Gupta fills us in.

Sounding the Alarm for Racial Justice and a Stronger Democracy What is America’s original sin? In part 2 of this timely discussion, Jim Wallis and Michael Schlow share their observations on racism, immigration and the threat to our democracy. “Our original sin of racism wasn’t just slavery. Christians said we can’t do what we are doing to indigenous people and Africans if we believe they are people made in the image of God. So, we’ll say they weren’t,” explains Wallis about the origins of structural racism in America. “If your parents taught you to hate, chances are it’s going to be really hard to unwind that as an adult,” says Schlow. “I always want to believe that we’re decent, good people at heart... Unfortunately, hate is something that is really prevalent in our country and now it’s been exposed,” laments Schlow. “This isn’t political disagreement. The wall does not protect us - it’s a monument to racism,” Wallis states. “Our democracy is literally at stake now. It’s not clear that our institutions will have the resilience to survive all this,” he warns. Continue this powerful conversation that sounds the alarm for racial justice and a stronger democracy.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss hangovers, classic vs. innovative dishes, artisan food products, White Castle and grains. Our guests for The Weekly Grill are Nick Tamburo & Emma Conroy of Momofuku Nishi in New York and Bob Klein of Oliveto Restaurant & Community Grains in Oakland, California. Nick began his career in Boston, working at Flour Bakery, Savenor's Butcher and Market and Radius by chef Michael Schlow. Upon moving to New York, Nick joined the Momofuku team at Noodle Bar and later moved on to Ko before holding his current position as the Chef de Cuisine at Momofuku Nishi. Emma moved to New York City in 2011 from Providence, Rhode Island. She worked at Locanda Verde, Red Cat and then Corkbuzz where she was promoted to Director of Operations. Emma joined Momofuku in 2016 and is currently the General Manager of Nishi. Bob Klein is the founder of Community Grains and co-owner of Oliveto restaurant in Oakland. He has spent the last 6 years working to rebuild the local grain economy in Northern California. Besides being a prominent restaurateur, Bob has been a broadcast executive producer, a national program consultant, and developer/syndicator. He is the recipient of the DuPont Columbia Award, the IRIS award, and several Emmys. He takes delight in strengthening his community by connecting people together through good food. The Main Course O.G is powered by Simplecast.

How will we overcome systemic racial injustice in America? In this deeply personal conversation, Sojourners President and Founder Jim Wallis and James Beard Award-winning chef Michael Schlow talk with Debbie and Billy Shore about poverty, equality and race relations in America. “Abraham Lincoln said that ‘leaders should appeal to our better angels’, but this president appeals to our worst demons and he calls them up and they’re right below the surface,” says Wallis about the prevalence of racism in America. Schlow learned the power of being open-minded at a young age. “My mother and my dad felt that an open house was an important component of the community. You’re not supposed to be building walls right now, you’re supposed to be opening doors,” he says. Wallis cites research that 75% of white Americans don’t have one significant relationship with a person of color and therefore do not know how much they may have in common with one another. “We’ve got to start having dinner together and hearing about our hopes and dreams for our kids. Right now, the soul of America is at stake,” he cautions. “In my company we’re not just here to take care of the guests, we’re here to take care of each other. When somebody has a crisis… our restaurant family comes to each other’s aid,” notes Schlow. Feel empowered by part 1 of a poignant conversation about the connections between our personal values and the social and political change we want to see in the world.

Chef and restaurateur Michael Schlow is the man behind Cavatina in the Sunset Marquis Hotel in Los Angeles, as well as several other restaurants across the country. Schlow has competed on "Bravo's Top Chef Masters," made pasta with Jimmy Fallon and was even named “Best Chef in the Northeast” by the James Beard Foundation. He started as a dishwasher at age 14, and after getting a baseball scholarship in college, decided instead to enroll in culinary school. Throughout his career, Schlow has learned every position in the restaurant industry and now oversees a dozen restaurants and counting. When it comes to implementing his values into a growing company, he says surrounding yourself with like-minded people is paramount to success. Schlow aims to hire people of all different skill-sets, but says all need to be "happy people" who will excel in customer service. He joined me on Olympic & Bundy to talk about the transformation of the restaurant industry in the age of the Internet (think Uber Eats, Yelp! and Open Table reservations) -- as well as his background in becoming a chef and restaurant owner. Share this story: https://bit.ly/2H7fZuV Thank you to Chef Michael Schlow! Subscribe to Olympic & Bundy on iTunes, Google Play, Spotify and Stitcher.  Connect on social:  Facebook.com/OlympicAndBundy  Instagram.com/OlympicAndBundy  Twitter.com/OlympicAndBundy  OlympicAndBundy.com

Todays' guest is chef Nick Tamburo. Nick began his career in Boston, working at restaurants like Flour Bakery, Savenor's Butcher and Market and Radius by chef Michael Schlow. Nick then joined the Momofuku team at Noodle Bar before moving to Belgium, where he spent time at In de Wulf, the Michelin-starred restaurant from chef Kobe Desramualts. When he returned to New York, Nick re-joined the Momofuku team at Ko, where he helped reopen the restaurant at their new location as a cook, before being promoted to sous chef. Nick then worked at Blanca in Brooklyn, NY, before returning to the Momofuku team where he is currently the Chef de Cuisine at Momofuku Nishi. The Line is powered by Simplecast

Hosted by David and Nycci Nellis.Guests this week include:* Mike Koch, the Fresh Farm Markets Executive Director* Chef/restaurateur Michael Schlow: you've seen him on The Tonight Show with Jimmy Fallon, Bravo's Top Chef Masters, the Food Network, etc., and probably know his many restaurants. He's in with tastes of and talk about his two newest in DC Casolare and Conosci.* Daisy Freund is director of the American Society for the Prevention of Cruelty to Animals' (ASPCA) Farm Animal Welfare Campaign. Daisy's on to discuss how consumers can better understand labels on animal products and the impact some labels have on farm animal welfare.* Jessica Raven is executive director of Collective Action for Safe Spaces and a partner with Defend Yourself on the Safe Bars program. Safe Bars teaches bar the skills to recognize subtle signs that someone may feel uncomfortable or unsafe, like reading body language, and then we practice strategies for safely and effectively intervening to prevent aggressive behavior from escalating to something more severe. * Allison Slute represents Tejo Wines. Located in the very heart of Portugal along the banks of the famed Tejo River and just a short drive from Lisbon, the Tejo region is experiencing a wine renaissance from vine to bottle, and Foodie and the Beast is going to get a good taste of it !

Hosted by David and Nycci Nellis.Guests this week include:* Mike Koch, the Fresh Farm Markets Executive Director* Chef/restaurateur Michael Schlow: you've seen him on The Tonight Show with Jimmy Fallon, Bravo's Top Chef Masters, the Food Network, etc., and probably know his many restaurants. He's in with tastes of and talk about his two newest in DC Casolare and Conosci.* Daisy Freund is director of the American Society for the Prevention of Cruelty to Animals' (ASPCA) Farm Animal Welfare Campaign. Daisy's on to discuss how consumers can better understand labels on animal products and the impact some labels have on farm animal welfare.* Jessica Raven is executive director of Collective Action for Safe Spaces and a partner with Defend Yourself on the Safe Bars program. Safe Bars teaches bar the skills to recognize subtle signs that someone may feel uncomfortable or unsafe, like reading body language, and then we practice strategies for safely and effectively intervening to prevent aggressive behavior from escalating to something more severe. * Allison Slute represents Tejo Wines. Located in the very heart of Portugal along the banks of the famed Tejo River and just a short drive from Lisbon, the Tejo region is experiencing a wine renaissance from vine to bottle, and Foodie and the Beast is going to get a good taste of it !