Podcasts about nyc restaurants

If you've ever strolled through New York City, chances are you've spotted the cozy blue-and-white charm of Maman Cafe—or perhaps indulged in one of their famous Nutty Chocolate Chip Cookies. Elisa Marshall, founder of Maman, shares her incredible journey from opening a single cafe in NYC to building a lifestyle brand with nearly 40 locations.In this episode, Elisa dives into the "meant to be" moments that shaped her path, the inspiration behind Maman's warm and welcoming spaces, and her signature tiramisu recipe. Plus, she and Elizabeth chat about their exciting Cookie Granola Latte Collab—a pairing of Purely Elizabeth's granola with Maman's signature latte and baked goods, available at Maman locations and online through February. Elisa also shares tips for creating a stunning tablescape, the power of optimism, and how Maman continues to grow into a global lifestyle brand.Episodes Here Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramElisa: Maman | IG | Maman IG  Mentioned: How I Built This with Guy RazFlamingo Estate Olive Oil 

Tomer Blechman's life has taken him from his native Israel to Los Angeles, the Far East, and finally to New York City. He also naturally progressed from a life of healing to cooking and hospitality, which are for him intertwined. This path has led him to founding three successful Brooklyn ventures: Miss Ada, Theodora, and Thea Bakery. In this deeply personal conversation, Tomer sits down with Andrew to discuss his training, pulling together his first restaurant, and how he stays grounded through it all.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Adam Leonti discusses his New England upbringing, time cooking in Philly and living overseas, and the series of New York City projects that have led to his current success at Cucina Alba in NYC's Chelsea neighborhood.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

It's been a busy year for Jeremy Salamon. The chef and owner of Brooklyn's Agi's Counter came out with his first cookbook, Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table, and is readying his next restaurant, Pitt's, for its imminent launch. Earlier this fall, Andrew dropped into Agi's Counter and chatted with Jeremy about his young life and career so far, which has included stints at Prune, Buvette, Via Carota, and Locanda Verde, and time exploring Hungarian food in its native country.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Following a college-age shift from music to cooking, Nick Tamburo trained in some notable kitchens in the US and Europe, and served in chef positions within the Momofuku group and Claud. In late August, he launched his first restaurant of his own, Smithereens, in downtown Manhattan. The restaurant serves Nick's take on coastal New England cuisine and we're delighted to have him on the pod for the first time to talk about all of that and more.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes.  * episode photo by Phoebe Ng THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

00:00 Dave Roloditz's Background in the Hospitality Industry03:06 Involvement in the US Open and its Impact on Business05:23 Dave's Early Work Experience and Lessons Learned07:34 Transition from Employee to Manager to Owner09:14 Defining Hospitality and the Importance of Moments11:06 Learning from Failure in the Nightlife Industry13:24 Unreasonable Hospitality and Going Above and Beyond15:10 Being Unreasonable in Business and Expectations17:18 Formation of VCR Group and Business Partnerships21:21 Handling Conflict and Disagreement in Business Partnerships22:25 Introduction and Overview24:09 The Concept of Flyfish Club26:50 The Membership Model29:17 The Target Audience34:56 Defining Success

John's first job as a dishwasher at Au Bon Pain nurtured his relationship within hospitality eventually leading him to Cornell University School of Hotel Administration. John furthered his career in the hospitality industry by opening up his first restaurant, Gin Lane, in Manhattan and then later founding the original Scarpetta and LDV Hospitality bringing La Dolce Vita around the globe.Key Takeaways:• Scarpetta an Italian restaurant, opened in New York 16 years ago, “… it was really game-changing what you did with an Italian restaurant—the coolness, the hipness, the great food, the whole thing.”• John shares Scarpetta's expansion to major cities like Las Vegas, Philadelphia, and international locations including London, Doha, Tokyo, and Rome. John discusses the importance of adapting each restaurant to its local market.• Breaking News: LDV Hospitality plans to open new Scarpetta locations after three years of focusing on international growth while maintaining its unique appeal in different markets.• John shares a family anecdote about "Good Time Charlie," a bar located on the rooftop at Scarpetta NYC• Schatzy and Jimmy explore the resilience of New York City's restaurant scene, particularly during the challenging times of the COVID-19 pandemic. They discuss the unique characteristics that make certain neighborhoods thrive (office-dense vs. mixed-use) and discuss the importance of community.• The Pareto Principle (80-20 Rule) in hospitality management.• The lifestyle and personalized service at LDV Hospitality, including the use of CRM platforms like SevenRooms to enhance guest experiences and the significance of creating a seamless and integrated guest experience at properties like The Maidstone Hotel, where every detail contributes to a unified and memorable stay.• Talking Back: John poses a thoughtful and somewhat romantic question to Schatzy and Jimmy asking them to imagine their ultimate last day in New York City before retiring, detailing what their perfect dining and social itinerary would look like.Listen in as John, Schatzy, and Jimmy entertain the audience with fun segments like, “What's Hot and Not”, “Name that Recipe”, “Branded Quick Fire”, and “Trivia Tuesday”.

Raised in the Bensonhurst neighborhood of Brooklyn, Sal Lamboglia grew up on Italian-American food in a family populated by his chef father, butchers, and other food professionals. Following graduation from culinary school, he spent many years with a Manhattan-based restaurant group before returning to Brooklyn and launching his hit restaurant Cafe Spaghetti in 2022, and its follow up, Swoony's, in 2024. On this episode, Sal takes us through his early life experience, pro training, and how he applies it all in his restaurants today.This Sunday, June 2, Sal is hosting Andrew and spirits writer Robert Simonson for a book party, talk, and signing at Swoony's restaurant in Brooklyn. (click through for info and tickets)Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

On the occasion of the relocation of his eponymous restaurant to its new home in Tribeca, Marc Forgione sat down for one of our special conversations--and, man, did he bring it. In just 30 brisk minutes, he and Andrew discuss NYC restaurant rents, the possibilities of a new space, the crucialness of having a private dining room, and the media's portrayal of the industry. You don't want to miss this one!Join the Book Party Swoony's restaurant in Brooklyn is putting on for Andrew and fellow writer Robert Simonson on Sunday, June 2!Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Austin Johnson has taken a circuitous route to NYC's One White Street and Rigor Hill Market. He's cooked or cheffed at institutions like Canlis, Noma, Eleven Madison Park, Frenchie, and others, as well as on an Alaskan fishing boat. (His blog from his time on the boat is still online, and is well worth your time.) He shares it all here, and takes time along the way to discuss kitchen culture, whether or not to go to cooking school, and the value of stages.Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025!  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In October 2023, Max Natmessnig and Marco Prins returned to Chef's Table at Brooklyn Fare, where they once were cooks, as co-chefs of the celebrated tasting-menu restaurant. Four months into their tenure, they sat down with Andrew to share their individual and joint stories, describe their collaborative creative process, and explain their their attraction to New York City. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Melissa McCart, editor at Eater NY, spoke to Newsline with Brigitte Quinn about this year's MICHELIN-starred restaurants in NYC.

New York artist Jono Pandolfi is the go-to ceramist for many reputable establishments, including eateries at MOMA and the Four Seasons Hotel, and several Michelin Star restaurants. Jono and his brother, Nick, run a thriving seven-figure business,  Jono Pandolfi Designs, employing more than 20 artists, while maintaining high standards for handmade ceramics.To learn more about Jono Pandolfi Designs and show notes: https://www.shopify.com/blog/jono-pandolfi-scaling-as-a-maker

At Forsythia restaurant in lower Manhattan, Emily Swaine serves a menu both faithfully and freely inspired by Roman trattorias. Emily recently sat down with Andrew  outside the restaurant to discuss her initial path toward art, how she course-corrected to the pro kitchen, and her gradual focus on Italian food following time in Florence during college, and early gigs in NYC Italian restaurants. They also geek out on their shared pasta love, examine the difference between cooking and cheffing in and outside major cities, and recognize the value of jobs that teach you what you don't want to do.This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

HAGS, a relatively new restaurant in New York City's East Village, bills itself as being "by queer people, for all people." Andrew recently sat down with Telly Justice, HAGS' chef and partner (with Camille Lindsley, also Telly's life partner). In addition to her path to chefdom, which wound through such restaurants as Five & Ten, Alder, and Contra, Telly relates her personal journey as a trans woman, how she navigated a path through professional kitchens until reaching chef-ownership, and what she and Camille hope to accomplish at HAGS. This is a fun, funny, touching, and  insightful conversation that will hold your attention from start to finish. Enjoy!This episode is brought to you in part by meez, the recipe operating system for culinary professionals. Try out their free basic version today.Andrew's next book The Dish: The Lives and Labor Behind One Plate of Food is now available for preorder! Please consider purchasing your copy/copies in advance and help the book have a great lift-off.Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related news.

New York Times restaurant critic Pete Wells has released his list of the one hundred best restaurants in New York City, from fine dining stalwarts to hole in the walls. He joins us in studio to talk about the list, how he rates a restaurant, and take your calls for your favorite restaurants in the city.

On this episode of Snacky Tunes, Darin catches up with Chef Ryan Bartlow, whose spot, Ernesto's, was just recognized on Pete Well's New York Times 100 Best Restaurant list.  We chat about the current dining scene in the city, his formative years cooking in San Sebastián, Spain, and the story behind his iconic plates. Then, from the archives, we share a chat and performance from garage punk rockers PowerSnap who trace their roots back to Tel Aviv where two of their three members originally hail from. The band had recently released their 2018 EP, Delatency, and were on their first-ever tour promoting it.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

One of the pod's good friends, Chef Dan Kluger (Loring Place, et. al.), joins us today to discuss the genesis and development of his new Greywind restaurant, accompanied by Caitlin Giamario, the project's Executive Chef.  Dan and Caitlin take us through the origin of the restaurant, which opens today, as well as its accompanying components (a bakery, chef's counter, and cocktail lounge), the challenges of opening at the tail end of a pandemic, and some favorite opening dishes. If you are in or near New York City, be sure to check out Greywind (we attended friends and family last week and loved it). 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.

As executive chef of Parcelle wine bar in lower Manhattan, Ron Yan serves a menu informed by myriad cuisines and some of the places where he's lived around the world. In this conversation recorded outside the restaurant in late 2022, Ron describes his initial interest in food and cooking, his gravitation to New York City, and his  experience in a range of New York restaurants, from the glitzy Le Cirque in MIdtown to the smaller and more intimate Jewel Bako and Degustation downtown.(As you'll hear in the interview, we're still not sure if Ron wants you to check out his YouTube channel, where he did cooking demos during the pandemic, but have a look if you like; they're charming.)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.

In our humble estimation, the food Marc St. Jacques and his team serve at Bar Bête, is some of the very best not just in Brooklyn, but in New York City, especially in such a relatively casual bistro setting and at a relatively gentle price point. Marc recently opened what's shaping up as an American answer to Bar Bête, Ruthie's, just a block up Smith Street in Cobble Hill. The new restaurant has undergone a few significant tweaks in just its first few months; in his conversation with Andrew, Marc opens up not just about his Canadian roots and culinary training, but also about launching a new restaurant, acknowledging and correcting mistakes, and the challenge of getting the word out if you don't have a PR firm or social-media manager. He also discusses the workplace culture that's helped Bar Bête retain many of its original employees since opening three years ago. 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.  photo by Evan Sung

New York City listeners will no doubt recognize Michael Cecchi-Azzolina's face, if not his name. For several decades now, he's run the dining rooms of some of the most popular, acclaimed, and influential restaurants in Manhattan, including Raoul's and Le Coucou. Michael's first book, Your Table is Ready: Tales of a New York City Maître D', which debuted just last week, is a no-holds-barred account of life in the front-of-house trenches, with all the vivid, sometimes lurid detail you'd expect. Andrew and MIchael sat down recently to discuss the book, its themes, and tangential issues such as guest etiquette (or lack thereof) and the most effective way to convey customer feedback.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 Charlie Mitchell is enjoying his first turn in the public spotlight, and the ripple effects of earning his first Michelin star, at Clover Hill in Brooklyn Heights, NY--a restaurant that Andrew recently lauded on the pod. On today's episode, Charlie discusses his young life and career to date, including stints at San Francisco's Benu, and Betony, One White Street, and Eleven Madison Park in New York City. He and Andrew also kick around some topics that are on the minds of industry professionals as 2022 draws to a close. 

Chef Bryce Shuman considered becoming an actor before course-correcting to the pro kitchen. Following culinary school, he worked in some acclaimed restaurants, including an executive sous chef position at Eleven Madison Park in its heyday, before opening his own Betony, which had a successful run in Midtown Manhattan. He recently fulfilled a dream of opening a live-fire restaurant, Sweetbriar, in New York City. Andrew and Bryce sat down recently to discuss his young life, career, and current passion for live-fire cooking.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Kendra Cusack, chief of operations for New York City's Loring Place restaurant and its sister businesses, joins us to discuss managing and ticketing special events online. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.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.

A few weeks ago, Marc Forgione opened his latest New York City restaurant, One Fifth, in a storied space in Greenwich Village. In his second appearance on the pod, recorded in Marc's Chelsea home, he shares the inspiration for this new market-driven project, his affection for landmark New York City restaurant spaces, how and why he took over the beloved Peasant in lower Manhattan, and explains the name behind his new Respect Hospitality Group.Please join us in welcoming a new advertiser to the pod, and take a moment to visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.Periodic reminder: 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 information.

Talk to enough pizzaiolos and you'll realize that many of them are obsessed with their craft and generally soulful beings. Anthony Mangieri, the legendary force behind Una Pizza Napoletana for close to 30 years, is no exception: On a recent spring morning in New York City, Andrew walked into the restaurant, had an espresso with Anthony, and proceeded to discuss with him everything from pizza as a way of life, to creativity to off-hour pastimes (music, mountain biking, etc.) to a love-hate relationship with social media. It's a  fascinating, open conversation that we know you'll enjoy. Calling all young chefs and aspiring chefs: If you're under 30, we encourage you to apply for the S.Pellegrino* Young Chef Academy Competition. Application deadline has been extended to June 30.

Making plant-based dishes fun and indulgent while honoring Southern foodways through the lens of her beloved Virginia childhood memories, Chef Shenarri Freeman, aka “Shenarri Greens,” is Executive Chef of Cadence, a plant-based restaurant with Southern soul in New York’s East Village. Chef Shenarri, a 2022 James Beard Award nominee - Emerging Chef, fully embraced veganism in 2017 as a means of putting her health first and taking control of her well-being. The result was a dramatic physical and mental transformation. At Cadence, her Southern Fried Lasagna salutes the fact that this Italian dish is a staple in many Black households, including her family’s while growing up, as it is a shortcut to cooking during long work weeks. Chef Shenarri’s Palm Cakes are a love letter to the salmon cakes her mother served for breakfast, and her Smoked Grits are an affectionate nod to her grandmother, nicknamed the “Queen of Grits.” In fact, Chef Shenarri’s earliest memories are of sitting in her grandma’s lap and snapping pea pods while her grandma did her hair. Cadence is part of Overthrow Hospitality, a mission-driven, plant-based restaurant and bar group founded by Ravi DeRossi, who is also Co-Founder of Death & Company, and a 2022 James Beard Award semifinalist for Outstanding Restaurateur. With its motto “Eat. Drink. Start a Revolution.,” it is reimagining drinking and dining in New York through inclusivity, sustainability and compassion. Join host, Brad Johnson and Chef Shenarri as they discuss why this rising star adopted veganism and the health benefits. her views on plant-based meat substitutes like Beyond Meat and Impossible Burger, her determination when faced with new challenges, and Shenarri's career journey balancing her ethos with the compromises needed to helm a successful restaurant. Photo Credit: Sen Floyd Productions * * * Instagram Corner Table Talk and Post and Beam Hospitality LinkedIn Brad Johnson Medium Corner Table Media E.Mail brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Corner Table™ is a trademark of Post & Beam Hospitality LLC © Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.

Chef and Restaurateur Daniel Boulud, discusses the opening of his newest restaurant Le Gratin and the state of the restaurant industry recovery.Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan.   See omnystudio.com/listener for privacy information.

Chef and Restaurateur Daniel Boulud, discusses the opening of his newest restaurant Le Gratin and the state of the restaurant industry recovery.Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan.   See omnystudio.com/listener for privacy information.

Today's guest is Taylor Fellman, who is the founder of Sh*t You Should Eat. We are recording this episode together in person, and we discus the following topics: - How Taylor founded her brand and came up with the name Sh*t You Should Eat - How we met and the power of energy and intentions - Challenges running and starting her own business - Her unique and funny trip to Burlington involving baby shoes  - Her love for food and confession about olives and chopped liver - Favorite NYC Restaurants - Thoughts on unexpected food combinations and creations and more! About: Taylor Fellman, Founder and CEO of Sh*t You Should Eat Taylor Fellman is originally from Florida and is a nationally-ranked figure skater. She traveled and competed year-round and also danced for The Florida Panthers before heading to college. She studied Hospitality Management and Business and created SYSE in 2022. She's been the biggest foodie practically her whole life and has always enjoyed connecting with people. This is where her passion for creating Sh*t You Should Eat began. SYSE's mission is to inspire positivity and a hunger for new experiences. https://shityoushouldeat.com/ https://www.instagram.com/shityoushouldeat/ Feel free to leave a positive review on Apple Podcasts and Spotify if you enjoyed this episode and be sure to share this with a friend! You can also email any questions or feedback to thecityconfessions@gmail.com. --- Support this podcast: https://anchor.fm/thecityconfessions/support

A nation once obsessed with celery; Nikita groups foods like friends. Listen to Smart Mouth: iTunes • Google Podcasts • Stitcher • Spotify • RadioPublic • TuneIn • Libsyn Check out all our episodes so far here. If you like, pledge a buck or two on Patreon. Smart Mouth newsletter Smart Mouth IG Where to Eat: New York City  Nikita Instagram & Twitter Useful Smart Mouth merch! Use code shipshiphooray! for free shipping. Music: New York, I Love You but You're Bringing Me Down - LCD Soundsystem  Sources: Deseret News  New York Public Library menu collection  vinepair.com  NPR  New York Times, 2  JSTOR Daily 

Ooops we did it again! We disappeared (and came back) without warning. Kim, Cait & Sam are fill you in on whats been going on in their lives during their podcast break, as well as recap some of their favorite current music, TV shows, and NYC Restaurants! Honorable mention goes to The Jonas Fathers, Tom 'Dweeby-Nerd' Holland, and The Reddit Community!

It's the LAST episode of 2021, thank you all for tuning in this year. In today's episode, we are recapping our years. We talk through our favorite moments and lessons from the year. At the end of the episode, we also talk through our 'favorites' from the year (books, restaurants, products, music, etc). See you in the new year - Happy Listening, Cool Girls! Connect w/ us Follow us on the gram @coolgirlsonlypodcast Subscribe to our monthly newsletter: coolgirlnews.com Say hi - hello@coolgirlnews.com --- Support this podcast: https://anchor.fm/coolgirlsonly/support

New York City's vaccine passport mandate is impacting thousands of already struggling businesses. Brooklyn restaurant owner, Irene Siderakis, talks to Del about the extreme financial impact this mandate has had on her 100-year-old restaurant, and how she fears for her own safety.

Dear Shandy is officially 1 year old! We wanted to do something a little different to celebrate this milestone, so we asked you over on Instagram to submit your questions. Shandies, THANK YOU for a truly rewarding and enriching year of podcasting. Listen on to hear us reflect on this journey!Q1: A Toast To Our Shandies!Q2: Why Did You Start A Podcast?Q3: Who Are Your Dream Guests?Q4: Which Are Our Favorite Episodes To Record?Q5: What Does Andy Do? More Andy!Q6: How Do You Two Navigate Apartment Decor?Q7: What Have Been The Biggest Challenges In Podcasting?Q8: Have You Ever Disagreed On An Answer And Had To Discuss Later?Q9: Do You Prepare Your Answers To Relationship Questions?Q10: Have You Learned Anything About Each Other Thanks To The Podcast?Q11: How Did Sharleen Convince Andy To Do This?Q12: Which Bachelor Couples, If Any, Have Refused To Do Love Fests?Q13: Why Do Questions NOT Get Chosen For The Pod? Q14: Which Caller Question Has Been The Hardest To Answer?Q15: How Many Hujus Have You Done In Your Relationship? (Shout out to Game Of Roses!)Q16: What Equipment Do You Use?Q17: Have Any Questions/Calls Ever Gotten Cut And Not Aired? If So, Why?Q18: How Much Work Is A Podcast? Doable With A Day Job?Q19: Sharleen, Do You Miss Writing Your Recaps?Q20: Do You Think The Pod Has Changed Your Marriage And/Or Brought You Closer?Q21: How Do You *Really* Feel About Doing Ads?Q22: Favorite And Least Favorite Episodes? Which Has Been The Most Challenging?Q23: Do You Get Jealous Hearing About Each Other's Exes?Q24: What Are Your Top 5 NYC Restaurants?If you have a relationship question, write us at: dearshandy@gmail.comSupport Dear Shandy: https://redcircle.com/dear-shandy/donationsSubscribe - https://bit.ly/SubscribeDearShandyListen on iTunes - https://bit.ly/DearShandyiTunesMore Dear ShandyInstagram - https://www.instagram.com/dearshandyFacebook - https://fb.me/dearshandy More SharleenInstagram - https://www.instagram.com/sharleenjoyntBlog - http://www.alltheprettypandas.com More AndyInstagram - https://www.instagram.com/machinelevineSupport this podcast at — https://redcircle.com/dear-shandy/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Executive Chef Seth Levine takes us on a flavorful journey through his Top 9 New York City Restaurants. Bon Appe-podcast! Top 9 is a weekly podcast hosted by comedian Tom Cassidy, with Adele Carollo that features a special guest who gives a personal top 9 list of their choosing. Subscribe and write review on iTunes: Watch and subscribe on Youtube: @Top9pod @cassidycomedy @lavoro_adele @chefsethlevine

1. NY AG: Cuomo Sexually Harassed Multiple Women 2. U.S. Shipped 110 Million Vaccine Shots Abroad 3. Vaccine Passports for NYC Restaurants, Gyms 4. NYC Biz & Patrons Respond to Vax Mandate 5. NYC Reacts to Vax Mandate for Indoor Settings

1. NY AG: Cuomo Sexually Harassed Multiple Women 2. U.S. Shipped 110 Million Vaccine Shots Abroad 3. Vaccine Passports for NYC Restaurants, Gyms 4. NYC Biz & Patrons Respond to Vax Mandate 5. NYC Reacts to Vax Mandate for Indoor Settings

On this episode, The Genius Recipe Tapes host Kristen Miglore goes behind the scenes with Counterjam's host Peter J. Kim.  How did he know to ask A Tribe Called Quest's Jarobi White and multiplatinum icon Kelis—both musicians-turned-chefs—for their sleeper-hit NYC joints? And, what, if anything, is the Big Apple's cuisine defined by?Find more Counterjam episodes here; season 2 will look at Mexican, Jewish, Ethiopian, and French food and music; featuring guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, and Top Chef favorite Mory Sacko. It's an absolute audible feast—we hope to see you there!

As more of us are vaccinated we are slowly seeing signs of things returning to a pre-pandemic life. Two areas hit particularly hard were the restaurant industry and Broadway here in New York. On a rare double guest Middle Age Warriors, Chris & Rick sit down with Broadway actor and singer Max Vonessen and restaurateur Daniele Kucera to take the pulse of where both of these vital businesses are heading.

All Local Morning 5/1/21 See omnystudio.com/listener for privacy information.

Peter Haskell speaks with Andrew Rigie, executive director of the New York City Hospitality Alliance. See omnystudio.com/listener for privacy information.

In its earnings report, Disney announced that almost 95 million people have subscribed to its streaming service, Disney+. We discuss the impact of DTC for the company moving forward. Plus, NYC restaurants open for indoor dining this weekend—we speak to one restaurant owner about what aid is still needed. And trending stories including the Bumble CEO becoming a billionaire after her company’s recent IPO, Taylor Swift recording new old songs, and some presidential Nikes.

9a-10a

NYC Restaurants rejoice as indoor dining returns early; More students in NYC will be back in the classroom later this month; Looks like a slippery start tomorrow. See omnystudio.com/listener for privacy information.

The Johnson & Johnson vaccine has shown 66 percent efficacy overall and that the U.S. has already ordered 100 million doses. The J&J Covid-19 vaccine is likely to approved by early February. Moderna is also seeking permission to increase doses per vial to address the supply chain problem. Former FDA commissioner and Johnson & Johnson board member Dr. Mark McClellan discusses the JNJ vaccine and Moderna’s request for FDA clearance to put more doses in each vaccine vial. CNBC’s Jane Wells reports on the increase in parents having babies at home during the coronavirus pandemic. LA Times White House reporter Eli Stokols reports on the civil war currently taking place in the Republican Party. Plus, NYC restaurants reopen and the Northeast braces for a winter storm.

Mark's opening segment

Trump impeachment. Ann Coulter interview

Trump impeachment. Ann Coulter interview

Today on the show Jess & Britt dish on: 1. Universal is renegotiating their 'theatrical window' to only keep their movies in theaters for 17 days versus 3 months.... 2. Heyday, a SF tech company that buys, launches and grows Amazon businesses, has raised $175 million from General Catalyst, Khosla Ventures and execs from Amazon to provide a way for small businesses to receive investment! 3. A member of the Royal Family is speaking out about 'The Crown'! 4. City Winery NYC is starting the newest restaurant trend: giving out COVID tests while guest sip on bubbly before dinner 5. Question of the week - 'The Cake' Play of the Day - A Rainy Day in New York (Amazon Studios) --- Millenilink - www.millenilink.com/contact-us --- Follow us on Instagram! Jess - https://www.instagram.com/girlonthestreet_/ Brittany - https://www.instagram.com/brittany.lo/ Cake For Breakfast - https://www.instagram.com/cakeforbreakfastpodcast/

It is Back to the Future with Stratis Morfogen.  No, this is not the name of a science fiction time machine but instead an […] Read More

Andrew Rigie, Executive Director of the New York City Hospitality Alliance, says that the bars and restaurants that make our city what it is are heading into another dark few months because of Covid. He explains the ways we can all support local restaurants throughout the remaining months of the pandemic, and help them—-and all New Yorkers—-come out on the other side.

A great show if you care about food & nightlife in NYC, we’re joined by Andrew Rigie, Executive Director of the New York City […] Read More

Barbara Sibley came to New York City from Mexico in the early 1980s and fell in love with the restaurant industry thanks to time working at the storied La Tulipe in Greenwich Village. Today, she owns and operates La Palapa, an authentic Mexican restaurant, and is creative director of Holiday Cocktail Lounge, in the East Village. Barbara and Andrew caught up recently in the garden behind Holiday Cocktail Lounge and discussed a wide range of industry, and non-industry, subjects.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. 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 information.

The Catholic Diocese of Brooklyn goes to court about Covid gathering limits; NYC Restaurants work to assure outdoor dining in the winter; Mayor DeBlasio assesses how NYC schools have handled in person classes.  See omnystudio.com/listener for privacy information.

1. Trump Says He Paid ‘Millions' In Taxes 2. Gundlach Weighs Leaving High-Tax Calif. 3. US Blocks Exports To China's Top Chipmaker 4. Judge Blocks Ban of TikTok App Downloads 5. Uber Wins Back London License

1. Trump Says He Paid ‘Millions' In Taxes 2. Gundlach Weighs Leaving High-Tax Calif. 3. US Blocks Exports To China's Top Chipmaker 4. Judge Blocks Ban of TikTok App Downloads 5. Uber Wins Back London License

New York restaurants get a reopening date to resume indoor dining, joint employer rears its ugly head again, and Marriot lays off hundreds at its corporate headquarters.

1010 WINS All Local 9.3.20 See omnystudio.com/policies/listener for privacy information.

U.S. economic recovery is slowly improving amidst the battle against Covid-19, but some states are unnecessarily hobbling toward that recovery. Why? Steve Forbes on the state-specific struggle with reopening, the destructive decisions crushing the economic recovery in such places as New York City and why Covid cannot be blamed.Steve Forbes shares his What’s Ahead Spotlights each Tuesday, Thursday and Friday.

Kate Krader, Food Editor for Bloomberg Pursuits, on how restaurants are opening in NYC, and the dire outlook for restaurants worldwide. Nick Colas, co-Founder of DataTrek Research, on Fed yield curve control, why the S&P may be stuck in neutral, and the election. David Garrity, Chief Market Strategist for Laidlaw & Co, and Partner at BTblock, discusses Apple's chips and product pipeline, and Trump's hardened immigration ban. Brendan Murray, Bloomberg Trade Tsar, on the outlook for the China trade deal and whether more tariffs are in the works. Hosted by Paul Sweeney and Vonnie Quinn.

Gabe Stulman is my guest on this episode of Real Takk.  Gabe owns & operates 10 restaurants in NYC, the majority of them located in the West Village.  We discuss the implications of SBA's PPP system to restaurants, the future of his restaurants, his actions to Congress, and what his relationships are currently like with multiple landlords.  Hailing from my hometown in Fairfax VA, Gabe moved to NYC post-college working as a bartender, and eventually became an opening partner at Little Owl & market table. in the west village.  Today he’s the CEO of Happy Cooking NYC where is operates the restaurants he founded including the names of Joseph Leonard, Fairfax (formally known as Perla), Fedora, Jeffrey’s Grocery, Bar Sardine, Studio, the GW Bar, Simon & the Whale, & most recently The Jones, located on Great Jones Street.  I encourage you all to follow Gabe and his recent initiatives during covid19 at @gabestulman & information on these restaurants.  

Jessica Hirsch is a New York City food and travel photographer who founded CheatDayEats and YourRoomService. She worked as a math teacher for 7 years before becoming a fulltime creative in 2017. Listen as she shares which NYC foodie creatives she follows and her tips for taking better food photos. She explains how to capture quick food moments like a dripping egg yolk or ice cream cone. Find out which restaurants she’s heading to first when NYC’s quarantine ends. This epic food lightning round reveals her favorite foodie spots for pizza, ice cream, mac and cheese, bagels and so much more!

DJ Brown is the General Manager of Anejo, a fabulous Mexican restaurant in Hell's Kitchen in NYC. Obviously, his job, and the business itself, are in a state of uncertainty as a result of COVID-19. We talk about what it was like when the restaurants in NYC started to close down, as well as catch up on our (somewhat sordid) history. Please continue to listen and share. Music by Steve Kupp and Remember Jones Support the show (http://patreon.com/lightersidepodcast)

Jeremy Jacobowitz aka Brunch Boys eats brunch for a living and was born in Brooklyn and now lives in Williamsburg. He is a food-loving creator and video host who usually shares his brunch from around the world. He talks about how Covid-19 is impacting his business, NYC restaurants and influencers without substance. He also shares his favorite 3 places for brunch, bagels, burgers, pizza, Italian, Japanese, and Chinese. Listen to find out why he loves Japan, TikTok, and Monday Night Wrestling.

A welcome dose of normalcy: In an conversation recorded pre-pandemic, Ned Baldwin, chef-owner of Houseman restaurant in New York City, discusses his brand new and very useful cookbook How to Dress an Egg: Surprising and Simple Ways to Cook Dinner, written in collaboration with Peter Kaminsky.Ned, a former sculptor from Seattle, WA, took up professional cooking in his 30s, and became chef de cuisine of Gabrielle Hamilton's Prune Restaurant before opening his own place. How to Dress an Egg translates the lessons and tricks of the trade of a pro chef to myriad home-cooking applications. In his conversation with Andrew, Ned discusses the book, some of his favorite techniques and recipes, and the process of writing and designing his first literary at-bat.Our great thanks to S.Pellegrino for making these special reports possible.Enjoy this interview, and buy Ned's book!LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew’s most recent book)Houseman RestaurantHow to Dress an Egg (Ned's book)Support the Houseman restaurant Emergency Fund

On the heels of her revealing New York Times editorial, chef Amanda Cohen of NYC's Dirt Candy and Lekka Burger, joins Andrew to discuss the emotions of owning temporarily shuttered restaurants, the creative challenges that await when restaurants are permitted to reopen, and non-obvious (and not strictly monetary) ways restaurant patrons can support the industry at this perilous time.Our great thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew's most recent book)Dirt CandyLekka BurgerAmanda's Cookbook & Dirt Candy merchandise 

SEWCT | Simple Eats w/ Chef T The coronavirus are effecting the restaurant business in NYC. Instagram - https://www.instagram.com/officialcheft/ Tiktok - https://vm.tiktok.com/CxR6Vw/ Twitter - https://mobile.twitter.com/officialcheft Simple Eats w/ Chef T - https://www.simpleeats.com Coronavirus and Restaurants - https://ny.eater.com/2020/3/12/21176595/nyc-restaurant-reservation-decline-resy-coronavirus My Amazon Influencers store - www.amazon.com/shop/officialcheft Special Thanks to my audio engineer for joining the SEWCT team. Daryl "DaFirstAgent" Stewart Producer/Audio Engineer CEO of Do It Yourself Productions LLC Email: ‪Doityourselfproductionsnyc@gmail.com‬ IG: @DaFirstAgent --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/SEWCT/support

On this week's episode I’m bringing you an interview with one of the ultimate guides to eating in New York, Alexa Matthews creator of @EatingNYC.In our brief, but impactful interview, you’ll hear about her NYC story and how she started her Mega IG account as well as learn her favorite recommendations for ‘Best Date Spot Restaurants in New York’! Whether it’s a first date, group date, brunch date, desserts only, city views, etc., you will learn all this and so much more. This is an episode not to be missed, giving you the hottest and most delicious spots in the city that are sure to impress your taste buds or any guests of yours. Why stress about where to dine in the city with so many options, when you can hear it firsthand from an expert. Xoxo,Gossipnista Support the show (http://www.gossipnista.com)

Rocco DiSpirito's been in the national spotlight for so long that many fans don't know how he got there in the first place, or haven't thought about it in years. Andrew and Rocco have known each other since Rocco's first chef position, and in this very personal conversation--the first of 2 parts--they revisit his childhood in Queens, New York; his teenage gigs in neighborhood pizzerias; his training at the Culinary Institute of America and in great kitchens in France and New York; and his rise to the top of the New York City dining scene in the late 1990s. It's a side of Rocco many listeners don't know or haven't heard in his voice, and a great listen. (In part 2, we'll talk about his shift to fitness and healthful eating and his forthcoming Rocco's Keto Comfort Food Diet.)In our second segment, Vero Beach, Florida chef-restaurateur Scott Varricchio shares the harrowing story of the night his restaurant (Citrus Grillhouse) was destroyed in a fire, and how he made the best of the year when it was being rebuilt--by spending time in such renowned kitchens as Eleven Madison Park and The French Laundry to take his acumen up a notch ... at age 59! A great lesson in perspective and resilience.EPISODE GUIDE0 - 8:48  Intro8:48 - 45:00  Rocco DiSpirito45:00 - 48:10 Show Notes & Personal Appearances48:10 - 1:29:40 Scott Varricchio***LINKS***Andrew Talks to Chefs OFFICIAL siteRocco DiSpiritoRocco's Keto Comfort Food Diet (order a signed copy)Citrus Grillhouse  

Today's episode is all about New York and our favorite things to do when we visit the Big Apple. New York gets a bad rap—the people are misunderstood, the traffic and noise. But, there is something so special, exciting, and magical about New York City especially around the holidays.  In this episode, we share our most favorite places to visit (including restaurants), sights to see, and things to do while in New York City.    HERE ARE A FEW HIGHLIGHTS FROM THIS EPISODE: Our thoughts about why the people of NYC are misunderstood and our experience waiting in line to get Cronuts at Dominique Ansel Why you MUST see the Christmas Tree at Rockefeller Center during the holidays and some tips on when to go to avoid the crowds The many other sights and sounds to check-out at Rockefeller Center including FAO Schwarz Tips for visiting the Empire State Building, various New York City ice skating venues, Macy's, and Top of the Rock; plus many more places you can visit while in the city We tell you where to eat (including our favorite places to eat pizza, steak, or cupcakes) and where not to eat  Come back next week when we'll dive into a topic on mindset, fitness, or personal development. Thanks for listening!   OUR FAVORITE RESOURCES: Dominique AnselThe Tree at Rockefeller CenterFAO Schwarz NYCIce Skating at Rockefeller CenterIce Skating at Bryant ParkThe Empire State BuildingMacy's NYCTop of the Rock9/11 Memorial and MuseumOne World Observatory and Freedom TowerStatue of Liberty and Ellis IslandTiffany's The Plaza HotelWicked John's Pizzeria Times SquareJohn's Pizzeria of Bleecker Street Katz DeliLittle ItalyQuality Meats SteakhouseBenjamin SteakhouseDC CupcakesMolly's CupcakesChristie Cookies Nashville   *** EPISODE CREDITS: If you like this podcast and are thinking of creating your own, consider talking to my producer, Danny Ozment. He helps thought leaders, influencers, executives, HR professionals, recruiters, lawyers, realtors, bloggers, coaches, and authors create, launch, and produce podcasts that grow their business and impact the world. Find out more at https://emeraldcitypro.com 

Today's episode is all about New York and our favorite things to do when we visit the Big Apple. New York gets a bad rap—the people are misunderstood, the traffic and noise. But, there is something so special, exciting, and magical about New York City especially around the holidays.  In this episode, we share our most favorite places to visit (including restaurants), sights to see, and things to do while in New York City.    HERE ARE A FEW HIGHLIGHTS FROM THIS EPISODE: Our thoughts about why the people of NYC are misunderstood and our experience waiting in line to get Cronuts at Dominique Ansel Why you MUST see the Christmas Tree at Rockefeller Center during the holidays and some tips on when to go to avoid the crowds The many other sights and sounds to check-out at Rockefeller Center including FAO Schwarz Tips for visiting the Empire State Building, various New York City ice skating venues, Macy's, and Top of the Rock; plus many more places you can visit while in the city We tell you where to eat (including our favorite places to eat pizza, steak, or cupcakes) and where not to eat  Come back next week when we'll dive into a topic on mindset, fitness, or personal development. Thanks for listening!   OUR FAVORITE RESOURCES: Dominique AnselThe Tree at Rockefeller CenterFAO Schwarz NYCIce Skating at Rockefeller CenterIce Skating at Bryant ParkThe Empire State BuildingMacy's NYCTop of the Rock9/11 Memorial and MuseumOne World Observatory and Freedom TowerStatue of Liberty and Ellis IslandTiffany's The Plaza HotelWicked John's Pizzeria Times SquareJohn's Pizzeria of Bleecker Street Katz DeliLittle ItalyQuality Meats SteakhouseBenjamin SteakhouseDC CupcakesMolly's CupcakesChristie Cookies Nashville   *** EPISODE CREDITS: If you like this podcast and are thinking of creating your own, consider talking to my producer, Danny Ozment. He helps thought leaders, influencers, executives, HR professionals, recruiters, lawyers, realtors, bloggers, coaches, and authors create, launch, and produce podcasts that grow their business and impact the world. Find out more at https://emeraldcitypro.com 

Chef Suzanne Cupps stepped out on her own in a big way this week, with her new 232 Bleecker restaurant in New York City. The launch comes after Suzanne's years with Union Square Hospitality Group, as executive chef of Untitled at The Whitney, and before that, a member of the kitchen brigade at Gramercy Tavern. A career-changer, Suzanne also cooked at Anita Lo's Annisa for several years. A few months back, while simultaneously winding down at Untitled, and ramping up at 232 Bleecker, the first full-service restaurant from Dig Food Group, Suzanne sat down with Andrew to discuss her life and career to date, and the evolution of her vegetable-forward style.EPISODE GUIDE0:00 - 4:05 Intro4:05 - 47:15 Suzanne Cupps, part 147:16 - 48:29 Show notes and housekeeping48:30 - 1:23:35 Suzanne Cupps, part 21:23:36 - end Outro***LINKS***Andrew Talks to Chefs Official Website232 Bleecker restaurant site  

After a long hiatus, Andrew Talks to Chefs is back with two interviews featuring chefs at the forefront of the New York City dining scene: First, Andrew sits down with Angie Rito and Scott Tacinelli of the red-hot, red-sauce-inspired Don Angie, which draws on their shared and distinct Italian-American heritage and myriad New York City influences. Then, he catches up with Victoria Blamey (whom you already met in a deep-dive, late-night interview in Episode 9), who recently took the helm at the legendary Gotham Bar and Grill.Visit the official Andrew Talks to Chefs website to explore past episodes, join our mailing list, leave a voicemail or comment, and keep up with Andrew's blog.Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on Apple Podcasts, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's Podcast store. Thanks for listening!

If anyone knows how to hustle, it’s Angie Mar. She took over the reins of the Beatrice Inn and turned the West Village spot from ho-hum to white hot, becoming a celebrated chef in the process. Angie just released her first cookbook, Butcher + Beast, and it’s as lush, creative, and contemporary as she is. We should also mention, like the Bea, it’s very, very carnivorous. Host Kerry Diamond sits down with Angie at the Beatrice Inn to talk meat, fashion, family, and hard work. Don’t miss their talk. Stay tuned to hear who Amanda Saab of Butter Bear Shop in Livonia, Michigan, thinks is the bombe!Thank you to Le Cordon Bleu Culinary Schools and Emmi Cheese from Switzerland for supporting our show.

Back again in the Gage Cage! Andrew, Ja-Ron and Mikael sit down with Actor/Puppeteer Ashley Brooke! They talk about Throwing Cats in a Lake, Vodka Named After a Deadly Nerve Agent and The Blatant Eroticism Of Trump and Putin’s Relstionship. All followed by our Top 3 NYC Restaurants! Get Listenin’! 

It's been a very long while (8 months) since I've caught up with you solo on the podcast. I thought this week I'd fill you in on some updates like how the podcast will be on a 3 week break, what you can expect next season and beyond from me, and what I've been loving lately. In this episode I not only share what I've been listening to, reading, watching, eating, and products I've been using--but I also got to reflect on what has been working in my life (long road-trips with my boyfriend) and what really has not been (making decisions). It was nice recording this because it gave me the opportunity to thinking through to what I've been loving and grateful for this season, hopefully you also enjoy listening to it and it inspires you in some way. All the links to everything I spoke about are below. link to shownotes on my site with photos TV Shows:-Steven Universe: Favorite episode is "Together Breakfast"-Second Season of High Maintenance Movies: -Mr. Rodgers Documentary-Movie Pass-Isle of DogsPodcast: -Second Life-Pop Rocket-The Gateway-Jenna Weiss-Berman (past pod guest) worked on this show. Check out her episode here. -Fresh Air episode with Michael Pollan+ Anthony Bourdain's tribute episode-"Hot Bods" episode of Call Your Girlfriend-Christy Harrison's Podcast. Check out my episode on her podcast here + her episode on my podcast here. YouTube: -Dearly Bethany-India Batson-Christine + check out her episode on this podcast hereBooks: -Breaking the Habit of Being Yourself:Recommended by friends of the pod, Misty Boyce and Valerie Chaney -Text Me When You Get Home by Kayleen Schafer. Check out her episode on the podcast here.-Audible (Get 30 days FREE)Music: -Borns song I've been listening to on repeat this spring.-Domino Kirke-Half Blood Music video-Frankie Cosmos-Perfume Genius-Bell and Sebastian-Lord Huron-GirlPool Misty Boyce on + her episode the podcast-My April Spotify playlist Skincare: -Frank + Whit: I love to use their serum at night and their masks. Use code KATIE for 20% off ! -Juice Beauty Green Apple Cleanser (If you sign up for their email list you get 15% off your first order) -Love Letter: My fragrance with Good Medicine Beauty Lab+check out Good Medicine Beauty's episode on the pod here-Crystal Mineral Deodorant Scent: Chamomile & Green Tea Food: -Splendid Spoon + check out the founder, Nichol’s episode on the pod here. -My friend Karolina’s chocolate: Freaky Health Chocolate-Sea Clear (get $20 off your first order at Thrive). It's also available at Cap Beauty. -Mushroom Salad at Oiji-Spring Salad and "Big Salad" at Dimes-Coconut Tacos at Jajaja-Tres Leches Cake at Bar Verde-Sakara Life Kale chips in the Rosemary flavor+check out their episode on the pod here-Chillhouse NYC-Tea Infusions - friends of the podcast Lacy Philips + Ashley Glenn got me into this. I love to get herbs from Flower Power or Mountain Rose Herbs  Recipe on Free + Native Internet: -Decisions Article by Gretchen Rubin sent by a listener, Kate (thank you!) -Lacy Phillips's courses: FREE + NATIVE: Opulence, Reparent, Formula+ check out her episode on the pod here-My online podcasting course: Let [a podcast] Out Clothes:-Urban Outfitters- Zip Ups-Urban Jean Dress-Urban Summer Casual Dress-Drop sleeve fisherman sweater-Free People Life is Sweeter Dress-Madewell Oversized Jean JacketShoes:-Dansko Shoes-These slides-These sandals-#6 Boots-and these which I’m not sure about…**NOTE: I bought these in a size 38 (US 8) and I'm selling them since they didn't fit me and it's too late to return them so if you want them DM me!-Depop- This cool website where you can sell your pre-loved clothing, shoes, and accessories. I'm actually selling some shoes on there myself!Misc: -Long road trips and conversations with people I love -Acuity scheduling: Acuity is offering an extended trial for 45 days (rather than 14 days). Sign up for a totally free trial here-Gabby Bernstein Masterclass (online)-What do you want to see more of ? less of? Survey coming soon! make sure you're on our email list! ***We’re hiring!!!***-a community manager / assistant (paid) -Intern- to assist at events etc.  *must be NYC based (unpaid class credit) -a designer. If you have web experience, thats a big plus! (paid)  To apply, send resumes and cover letters to:  info@katiedalebout.com COMING SOON: Events:-June 23, a creative writing workshop at Maha Rose-July 26, a New Moon event with Mama Medicine + Splendid Spoon! Info coming soon. -July 31, a workshop on cathartic writing and how to incorporate it into your life to increase your creative potential and ease anxiety at Alchemist Kitchen -Aug 11, I'm so psyched to be back at Good Fest in Philly this year. Tickets are going fast so if you want to come, grab one here and use code  KATIEDALEBOUT15 for $15 off  -New Years Eve event at Kripalu. Info coming soon.Stay up to date on all of my events by checking out my event page. 

There are few people I love following on social media as much today's guest. Dana Cowin's enthusiasm for food, career, and life as a whole are a delight.  As editor in chief of Food & Wine Magazine for 21 years, a judge on Top Chef, a cookbook author, the host of the podcast Speaking Broadly, a chief creative officer at Dig Inn, just to name a few--on paper she's clearly extremely accomplished. In person however, she far exceeded her impressive resume she was present, welcoming, inspirational, wise, and warm when I visited her Manhattan apartment to record. Dana made us tea, gushed about her best friend Cheryl, and made sure I had a cozy pillow to sit on before diving into the interview. She was not only easy to talk to but allowed the conversation to organically meander wherever I  led us. We chatted about female friendship, the evolution of food culture and her role in that, food culture and trends now, what a day in the life of a editor in chief is actually like, career transitions (Dana was EIC for 21 years before leaving in 2017), the power of story and her new love of podcasting, food as pleasure and connection, her advice to mentors and mentees, and so much more. I loved everything about Dana and it was a delight to have her on the podcast.    Notes from the Show:-Dana Cownin on The Web | Instagram | Twitter |- Dana's Ted Talk-Dana's Podcast Speaking Broadly-Dana's Top Chef Episode- Season 5, Episode 5- Cheryl Miller Houser's episode on the podcast-NYC Restaurants we talked about: Egg House (pop-up), ABCV, Frenchette, Dig Inn Cool Things to Check-Out:-Interested in learning how to launch your own podcast? I created an online podcast course! Check it out here AND follow me/the course for all things podcasting on Instagram.- Join me at The Good Fest on 8.11.18 in Philadelphia! Use the code KATIEDALEBOUT15 for a discount on your tickets!-Sign-up for my newsletter to get updates on where I'll be and what I'm loving!-Join the listener Facebook Group-Get my book Let It Out: A Journey Through Journaling. — Show Sponsors —Have you tried FABFITFUN yet? If you don't already know about it, it’s a seasonal box, with full-size beauty, fitness and lifestyle products. I recently got their Spring Editor’s Box and LOVED IT. It has products like a Free People eye mask, beauty and skin care products from Kate Somerville and Tarte, a mug by Ayesha Curry, and that’s just the beginning. They only have a limited number of boxes each shipment so be sure to sign-up so you don't miss out. You can get $10 off your first box which makes it only $39.99 (and the products in each box value for over $200!). Plus as a member you get free access to FabFitFunTV that offers a variety of workouts you can do anywhere and you can shop exclusive member’s only sales. FabFitFun is an easy way to give yourself some extra love you deserve!Go to www.FABFITFUN.com and use the code"LETITOUT" to sign-up and save $10 off your first box. 

Brian Koppelman loves restaurants, a fact that he’s made eminently clear as co-creator of the Showtime series Billions. On this week’s Upsell, the screenwriter and podcast host talks to Helen and Greg about why he admires chefs and what the audience can learn by paying close attention to the restaurants featured on the show. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the debut episode of Food Talk with Mike Colameco on the HeritageRadioNetwork.org! Who is Mike Colameco? Mike attended the Culinary Institute of America. He has worked as a chef in numerous NYC Restaurants including such legends as “Tavern on the Green” and “Windows on the World”. After working in various restaurants he purchased a cafe in Maplewood, New Jersey. This week, Mike is joined in the studio by Eugenia Bone of the New York Mycological Society to talk mushrooms and foraging. Find out how to approach mushroom foraging, and how to avoid eating poisonous mushrooms. Tune into this program to learn more about different types of pickling, and why Eugenia is such a fan of preserving foods. Do pickled products help with digestion? How can you can tuna at home? Find out all of this and more on the first episode of Food Talk with Mike Colameco! Today’s program has been brought to you by Cento and King Arthur. “For me, canning, pickling, and preserving are ways to have good, fast food during the winter. Everything I do is based upon gluttony… What I eat a lot, I can a lot.” [14:35] — Eugenia Bone on Food Talk with Mike Colameco

http://www.nycmcc.org NYC, NY May 11,2010 - The NYC Marine Corps Council announced launch of a spirited campaign that will send YouTube messages from home to our troops overseas and to show support to those returning from duty. The NYC Marine Corps Council is reaching out to top chefs and restaurateurs asking them to buy a ticket for a Marine to attend the June 30, 2010, Mess Night Gala. In return, The NYC Marine Corps Council will videotape a message that will be posted on YouTube (at “loveourtroopsnyc”) promoted through Twitter (@loveourtroops) mainstream media,local and national TV outlets.Elaine Kaufman, the legendary proprietor of the eponymous Upper East Side eatery, has recorded the first video greeting for “NYC Restaurants ?Our Troops”. “God Bless You and please come home soon,” she urges. On the recording, Elaine recounts her joy that members of the military often spend their leave time in her establishment enjoying the spaghetti bolognaise in her homey environment before shipping back out.Jeffrey S. Carusone President NYC Marines Corps Council. He was a Lt Colonel, US Marine Corps May 1986-November 2007 where he was stationed around the world and across the USA. He served on active duty for over 21 years, stationed around the world and across the US States and would do it all again, if he could. Educated at the Naval War College and The Citadel. Presently, he is an executive at Energy Title Services in New York City. Also on our show The Stone twins, Adam and Todd, created their two man stand-up comedy act called "Stone and Stone" during their sophomore year in college at Wesleyan University, where they graduated in 2005. Since then, they have been on NBC's “Last Comic Standing,” where they made it to the semi-final round in Las Vegas, and they were featured in a national Verizon FiOS commercial. Most recently, they wrote and starred in a few short videos that aired on Comedy Central.www.stoneandstone.org

Mercatus Center at George Mason University - Freedom in the 50 States: An Index of Personal and Economic Freedom by William P. Ruger and Jason Sorens http://www.mercatus.org/PublicationDetails.aspx?id=26154 A coercive State, i.e., government, will never respect people's rights A limited government can't stay limited for long What would happen if Libertarians got elected? What sort of "work" would they be doing? Basically, they would be employees of an unjust organization; case in point: NH legislators have busy schedule for 2009 http://www.seacoastonline.com/articles/20090106-NEWS-901060349 What's the purpose of government if not to govern people! Because government funds itself through extortion, every person who works for it is supporting extortion No product or service should be provided at the barrel of a gun (hat tip to http://marcstevens.net) Civil disobedience, or non-compliance, prevents tyranny from overwhelming a society The media are typically cheerleaders for statism, i.e., tyranny Left/Right distinction is tenuous, but taxation, regulation, and "programs" are always anti-freedom Case in point: Trans Fats Banned in NYC Restaurants https://www.health.harvard.edu/fhg/updates/Trans-fats-banned-in-NYC-restaurants.shtml All of the several American states violate Americans' freedoms Can personal satisfaction and fulfillment occur without freedom? Are our bodies disconnected from our minds? We must beware the mind/body dichotomy concerning pleasure http://aynrandlexicon.com/lexicon/soulbodydichotomy.html You can't be a slave to your job or to money, but you are made a slave by those in "government" If people didn't comply with taxation and regulation, they'd quickly determine how little freedom they have YouTube - 20/20 bailouts and bull http://www.youtube.com/results?search_type=&search_query=20%2F20+bailouts+and+bull&aq=f http://abcnews.go.com/Business/Economy/story?id=7067596&page=1 The Middle Class Is Doing Just Fine, Thank You by John Stossel http://abcnews.go.com/2020/Stossel/story?id=7055599&page=1 The nature of sacrifice http://aynrandlexicon.com/lexicon/sacrifice.html http://www.logicallearning.net/libfreedomethica.html Sacrifice is used as a weapon against individuals to get them to surrender their self-esteem, autonomy, and independence to other people (the selfish ones;) Jesus, making the ultimate sacrifice, promoted the philosophy of death No matter how difficult it is to make money in a mixed economy, an extortion racket will never be charitable or encourage self-responsibility True slavery comes from the guns of government The several states are cannibalizing their own economies What would be the point of moving to a slightly freer US state? Perhaps for organizing and doing smart activism (e.g., http://freekeene.com) DEA to halt medical marijuana raids: Holder confirms states to have final say on use of drug for pain control http://www.msnbc.msn.com/id/29433708 Medical MJ "reality check" from Mordor: California Medical Marijuana Information http://www.usdoj.gov/dea/ongoing/calimarijuana.html Exactly How Legal Is Medical Marijuana? by Madeleine Brand http://www.npr.org/templates/story/story.php?storyId=93697469 Liquor and statist hypocrisy; Lew Rockwell interviews Dr. Mark Thornton http://www.lewrockwell.com/podcast/?p=episode&name=2008-12-04_078_75_years_ago_prohibition_was_repealed.mp3 We as a society need to understand and apply a universal code of respectful morality: don't hit people and don't take their stuff; honor persons and property Really the only thing that should be illegal is the initiation of force (via coercion or fraud) Capitalism favors mutually beneficial interaction, which will eventually dissolve all arbitrary statist borders Against the State: An Introduction to Anarchist Political Theory by Crispin Sartwell http://www.amazon.com/Against-State-Introduction-Anarchist-Political/dp/0791474488/reasonmagazineA/ Played this short interview: Anarchist Philosopher Does Not Consent To Be Governed! http://www.reason.tv/video/show/638.html Worth watching: The Reason.tv Talk Show, Episode 3 http://www.reason.tv/video/show/587.html Voting is contrary to the agorist, voluntarist philosophy; might doesn't make right; majority doesn't rule; committees don't determine objective principles If we got rid of the violence that we know (government), will we thereby invite the violence and injustice that we don't know? In short, no, because all unjust violence will be seen as illegitimate and thus targeted for eradication Are you hopeful for the realization of freedom? I am. :) People need to make moral distinctions between wealth and extorted wealth, coercive organizations and the non-coercive marketplace, as well as challenge "authority" bumper music "Chimes Of Freedom" by The Byrds http://www.byrds.com/ to comment, please go to http://completeliberty.com/magazine/category/91697