Podcast appearances and mentions of mike isabella

This week you're rocking with all three amigos and no one else. It's a boy'sode! We're talking about Top Chef Season 6, Episode 5 "Camping"... and we start doing it at 36:00. Also - we have our closest game of "Chefs I Prepared For You" ever, Mike Isabella forces us to talk about the monkey again, we do cowboy voices, and we wonder why the audience picked cactus... instead of KANGAROO! CACTUS... INSTEAD OF KANGAROO! NATURE'S PITA! ----more---- Subscribe for new episodes every Monday. Rate us 5 stars and let us know what you had for dinner last night in the review! This episode was edited by Bryan A Jackson. The Pod Chef theme song was produced and performed by Jeff Ray.  Pod Chef Links Follow us on Instagram and Twitter - @podchefpodcast Follow Bryan on Instagram - @bjacksonininaction Follow Jamal on Instagram - @hell0newman Our intro was produced and performed by Jeff Ray - https://www.instagram.com/jeffrayfilms/

Another story of inappropriate behavior in the workplace. This time, it's from DC restaurateur Mike Isabella. Danielle Paquette from Washington Post and Angie Fetherston, the CEO of Drink Company join Peter Ogburn to discuss the allegations and how widespread the movement has become.

Did you know that low-income kids get 80% of their calories from school meals? How can schools push the food system to provide better food? On this episode of Add Passion and Stir, hosts and Share Our Strength cofounders Billy and Debbie Shore chat with Washington, DC chef and restaurateur Mike Isabella and social impact innovator and strategist Josh Wachs about child hunger and improving school food programs. Both have seen how demand can drive food systems to be healthier and more sustainable. Wachs advises the Urban School Food Alliance, a coalition of 10 large urban school districts from around the country that serve about three million kids over three quarters of a billion meals each year. “They are a collection of districts that came together and said, ‘we can collectively through our joint purchasing power radically change the school food market,’” says Wachs. “Because more low-income kids are getting school breakfasts and lunches through programs like Share Our Strength, parents of low income kids are starting to increase pressure on districts over what’s in the food,” he notes. Chef Isabella sees a similar pattern at his twelve restaurants where customer knowledge and expectations are forcing chefs to become better. “Nowadays, everyone knows what they’re eating,” he says. “They read labels. Everyone thinks they’re a foodie, which is a good thing.” This dovetails with his work with school districts where he supports programs that teach kids about healthy food. Listen and learn how consumer education, demand and buying power can transform our food systems.

Marjorie’s California roots are apparent in her craft, as she brings fresh creativity to locally sourced, seasonal food. As a result of her leadership, Ripple was awarded by the Restaurant Association Metropolitan Washington for Best Upscale Casual Restaurant and Best Wine Restaurant in 2014. Wine Spectator named Ripple a Top 100 Wine Restaurant for 2013 and again in 2014.Meek-Bradley has served a variety of cuisines in many top-rated restaurants and her impressive pedigree includes having worked for renowned chef, Thomas Keller, at Per Se in NYC and Bouchon in Yountville, CA. She served as chef de cuisine under Top Chef finalist, Mike Isabella at Washington, D.C.’s Graffiato, as sous chef for internationally renowned chef, Jose Andres at his acclaimed DC restaurant, Zaytinya, and worked for James Beard award-winning chef, Marcus Samuelsson Washington Square in Philadelphia.In 2014 and 2015 Marjorie was nationally recognized as a semifinalist for the prestigious James Beard Foundation Rising Star.In addition to her work in the kitchen, Marjorie continues to put DC on the map as an ever-evolving culinary destination and is a current contestant on Bravo’s 13th season of the Emmy award-winning culinary show, “Top Chef.” Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

Marjorie’s California roots are apparent in her craft, as she brings fresh creativity to locally sourced, seasonal food. As a result of her leadership, Ripple was awarded by the Restaurant Association Metropolitan Washington for Best Upscale Casual Restaurant and Best Wine Restaurant in 2014. Wine Spectator named Ripple a Top 100 Wine Restaurant for 2013 and again in 2014.Meek-Bradley has served a variety of cuisines in many top-rated restaurants and her impressive pedigree includes having worked for renowned chef, Thomas Keller, at Per Se in NYC and Bouchon in Yountville, CA. She served as chef de cuisine under Top Chef finalist, Mike Isabella at Washington, D.C.’s Graffiato, as sous chef for internationally renowned chef, Jose Andres at his acclaimed DC restaurant, Zaytinya, and worked for James Beard award-winning chef, Marcus Samuelsson Washington Square in Philadelphia.In 2014 and 2015 Marjorie was nationally recognized as a semifinalist for the prestigious James Beard Foundation Rising Star.In addition to her work in the kitchen, Marjorie continues to put DC on the map as an ever-evolving culinary destination and is a current contestant on Bravo’s 13th season of the Emmy award-winning culinary show, “Top Chef.” Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

Hosted by David and Nycci Nellis.This week, we take you aboard Celebrity Cruises for a preview of the DC Celebrity Chefs Caribbean Cruise , coming up January 28 - February 4, 2017.Nycci has curated am amazing, first-of-its-kind, Foodie and the Beast cruise with Top Chef alums Mike Isabella and Marjorie Meek-Bradley, Today Show regular and host of the Travel Channel's American Grilled, Chef David Guas and one of America's most celebrated mixologists, DC's own Derek Brown. We'll leave from Miami for a luxurious, 5-star, sun- and fun-filled week of special dining, cooking classes, private beach parties and much more, with stops in Cozumel, the Caymans, Jamaica and Hispaniola, before returning to Miami. For trip details, visit www.dcchefscruise.com.Guests on today's show are the senior executives from Celebrity who worked together to make our custom cruise so special. They include:* Philip Jacobs - East Coast Market Sales Representative * Lorenzo Davidoiu - Director of Food & Beverage Operations * Andrea "Andey" Rebecca Ziff - Beverage Development & Guest Services Manager * Becky Thompson Foley - Entertainment Director * Joan Sanchez - Global Tour Operations Senior Sales Manager Enjoy the show and then check out the cruise - it's gonna be a delicious week!

Hosted by David and Nycci Nellis.This week, we take you aboard Celebrity Cruises for a preview of the DC Celebrity Chefs Caribbean Cruise , coming up January 28 - February 4, 2017.Nycci has curated am amazing, first-of-its-kind, Foodie and the Beast cruise with Top Chef alums Mike Isabella and Marjorie Meek-Bradley, Today Show regular and host of the Travel Channel's American Grilled, Chef David Guas and one of America's most celebrated mixologists, DC's own Derek Brown. We'll leave from Miami for a luxurious, 5-star, sun- and fun-filled week of special dining, cooking classes, private beach parties and much more, with stops in Cozumel, the Caymans, Jamaica and Hispaniola, before returning to Miami. For trip details, visit www.dcchefscruise.com.Guests on today's show are the senior executives from Celebrity who worked together to make our custom cruise so special. They include:* Philip Jacobs - East Coast Market Sales Representative * Lorenzo Davidoiu - Director of Food & Beverage Operations * Andrea "Andey" Rebecca Ziff - Beverage Development & Guest Services Manager * Becky Thompson Foley - Entertainment Director * Joan Sanchez - Global Tour Operations Senior Sales Manager Enjoy the show and then check out the cruise - it's gonna be a delicious week!

Hosted by David and Nycci Nellis.On this week's show:* Top Chef alum Jen Carroll is here. The Philadelphia celeb chef, an alumnus of Eric Ripert's Le Bernardin and Ten Art, has moved to DC to partner with restaurant empire-builder Chef Mike Isabella on Requin, a new French Mediterranean concept that will open in 2017 at DC's renovated wharf. In the meantime, Jen is running a full-time Requin pop-up at Mosaic (Merrifield) in the former Gypsy Soul space. * Named by Washingtonian and others as one of DC's top new restaurants in 2014, Lupo Verde's Antonio Matarazzo has Italian charcuterie and much more to offer, from holiday gift baskets to news about new locations and a new Italian market opening in 2016! * Neighborhood Restaurant Group's Greg Engert is the beer sommelier of all beer sommeliers: famous in DC and across the nation for his knowledge of brews and brewers the world over. Greg's in with tastes and talk of Sovereign, NRG's new Belgian beer-centric hot spot opening in early 2016 in Georgetown. * Also in with Greg from NRG is Chef Rob Rubba. You know him from NRG's Tallula, and now he's going to be heading up the kitchen at NRG's intimate new spot in Shaw: Hazel. Rob's in (with delicious samples, of course) to tell us all about the menu and the space.

Hosted by David and Nycci Nellis.On this week's show:* Top Chef alum Jen Carroll is here. The Philadelphia celeb chef, an alumnus of Eric Ripert's Le Bernardin and Ten Art, has moved to DC to partner with restaurant empire-builder Chef Mike Isabella on Requin, a new French Mediterranean concept that will open in 2017 at DC's renovated wharf. In the meantime, Jen is running a full-time Requin pop-up at Mosaic (Merrifield) in the former Gypsy Soul space. * Named by Washingtonian and others as one of DC's top new restaurants in 2014, Lupo Verde's Antonio Matarazzo has Italian charcuterie and much more to offer, from holiday gift baskets to news about new locations and a new Italian market opening in 2016! * Neighborhood Restaurant Group's Greg Engert is the beer sommelier of all beer sommeliers: famous in DC and across the nation for his knowledge of brews and brewers the world over. Greg's in with tastes and talk of Sovereign, NRG's new Belgian beer-centric hot spot opening in early 2016 in Georgetown. * Also in with Greg from NRG is Chef Rob Rubba. You know him from NRG's Tallula, and now he's going to be heading up the kitchen at NRG's intimate new spot in Shaw: Hazel. Rob's in (with delicious samples, of course) to tell us all about the menu and the space.

Whether you call them small plates, tapas, or mezze, these treats for sharing have been a part of the American restaurant scene for at least 20 years. So why are some folks still reluctant to embrace this European concept? That's our topic for Episode 17. Meet Chef Justin Ross of Parallel 38, one of the most unique restaurants in Charlottesville. Its concept revolves around cuisines from countries lying along the 38th parallel. Countries like Greece, Turkey, Spain, Lebanon, the Napa Valley, and of course, Charlottesville. Parallel specializes in mezze or Eastern Mediterranean small plates which include ingredients like eggplant, goat, octopus, Zatar spice, and delicious labneh, a cheese made with Greek yogurt. Justin is somewhat of a prodigy - pastry chef by 17 and running a wine program by 25. He eventually worked under José Andrés and Mike Isabella at Zaytinya during the time when José was just beginning his world domination of the culinary food world. His stories of Mom's bartending days at The Kennedy Center and all the experiences he had under the tutelage of Andrés were riveting. And the story he told about a customer he encountered during his first restaurant job, the one he still remembers to this day, made me tear up. Why does Justin's business card say, "Busboy"? Why does he WANT you to tell him, in person of course, if something is not right with your meal? How does having a good palate translate from creating great food and pairing great wine to designing the perfect craft cocktail? What is he doing to demystify the secrets of the wine list and help remove the snobbery which can sometimes surround it? And why does he start off each day in the kitchen by listening to sad country songs? All this and more in this episode of Edacious. We also get into the "Strip Mall" argument for a bit. I blame the negronis. Do it up! Starting this past Wednesday, September 9, 2015, Parallel 38 is offering More Mezze Wednesdays. Buy one mezze, get one free. Now that's a BOGO I can get behind. This coming Tuesday, September 15, 2015, Parallel 38 is hosting a charity event to benefit the Frost Montessori School. For a $50 ticket, you can enjoy all the mezze you can put in your face hole, one white wine, one red, and one craft cocktail all to benefit a great cause. Tickets are still available. Contact the restaurant for more details! SHOW NOTES - Links to items discussed within the episode: José Andrés - get to know the man who made tapas famous in America. Does he ever sleep? Mike Isabella - you know him from Top Chef, but he also runs a DC-based restaurant empire. Parallel 38 cooks at the James Beard House - and just FOUR MONTHS after opening. Wow. Read this fine article to learn about a once-in-a-lifetime experience. Correction: Parallel 38 did not win "Best Vegetarian" in the C-Ville Weekly 2015 poll. They came in 3rd place. I'm sorry for the error. This episode is sponsored by In A Flash Laser Engraving.

Hosted by David and Nycci Nellis.On this week's show:DGS deli just opened its second location - this one's in the Mosaic District in Northern Virginia's Merrifield district. Co-owner David Wiseman and GM Duke Deucher are in with lox, bagels, whitefish spread and even some conversation about the new DGS at Mosaic.Whole Foods Markets have an impressive culture and programs all designed to help start-ups start up, including more than $25 million annually in grants for equipment, materials and more. WFM's Brenna Scarrott and Jackie Zovko are in to discuss this innovative program that has helped to launch some of America's best know products.One of Old Town Alexandria's' newest restaurants is Magnolia's on King, presenting a Southern immersion cuisine menu loaded with new takes on the Old South's tasty way of dining. Proprietor Steve Fogleman and Exec Chef Brian Rowe are in with tastes and talk of the new Magnolia's.Top Chef alum, Chef Mike Isabella, just keeps adding to his restaurant empire: the latest is Pepita in Ballston, serving Mike's takes on traditional Mexican fare and great craft cocktails. Mike's partner, cocktail king Taha Ismail, is in concocting some of the signature drinks to be found at Pepita.

Hosted by David and Nycci Nellis.On this week's show:DGS deli just opened its second location - this one's in the Mosaic District in Northern Virginia's Merrifield district. Co-owner David Wiseman and GM Duke Deucher are in with lox, bagels, whitefish spread and even some conversation about the new DGS at Mosaic.Whole Foods Markets have an impressive culture and programs all designed to help start-ups start up, including more than $25 million annually in grants for equipment, materials and more. WFM's Brenna Scarrott and Jackie Zovko are in to discuss this innovative program that has helped to launch some of America's best know products.One of Old Town Alexandria's' newest restaurants is Magnolia's on King, presenting a Southern immersion cuisine menu loaded with new takes on the Old South's tasty way of dining. Proprietor Steve Fogleman and Exec Chef Brian Rowe are in with tastes and talk of the new Magnolia's.Top Chef alum, Chef Mike Isabella, just keeps adding to his restaurant empire: the latest is Pepita in Ballston, serving Mike's takes on traditional Mexican fare and great craft cocktails. Mike's partner, cocktail king Taha Ismail, is in concocting some of the signature drinks to be found at Pepita.

Laurie talked more with Chef Mike Isabella. The post More with Mike Isabella appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.

This wine is entirely produced from the Greek grape variety of Malagousia that was saved from extinction due to the efforts of Vangelis Gerovassiliou. The post It’s all Greek (Wine) to Mike Isabella! appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.

Classic Viognier displaying honeysuckle notes on the nose leading to a crisp and clean palate with plenty of apricot and peach notes. This full-bodied aromatic white has clean mineral notes that refresh the palate with every sip. The perfect match for the back porch. The post Mike Isabella – Crazy Good Italian appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.

Chef Mike Isabella has appeared on Top Chef and Top Chef All-Stars, and now he shares the secret of his Bourbon Caramel Sauce with you on WhiskyCast HD. He uses it on Zeppoles with powered sugar and blueberries, but it's great with all kinds of desserts.