Podcast appearances and mentions of orlando meats

Eliot Hillis has thought a lot about noodles. “(Noodles are) a vehicle for so many options,” the chef said. “In much the same way that a pizza can have like an infinite number of combinations of toppings, you can have a noodle that's expressed upon a myriad of ingredients and, depending on the time of year, this could be a cold noodle, it could be a hot noodle, this could be spicy or creamy or any combination of all of those things.” Hillis recently started a new, noodle-focused venture with his long-time collaborator Seth Parker. The pair now operate pop-up restaurants under the name Red Panda Noodle. “It just excites us to be able to have this blank canvas that is also so deep and richly bounded by history,” Hillis said. Red Panda may be new to Orlando's dining scene, but Hillis and Parker are not. The pair have worked together for years at several restaurants around town. Most recently, the pair worked together at the now-closed Orlando Meats. “We actually wanted to open another restaurant, but we ended up with Orlando Meats,” Hillis said. “(We) did five years of that and now we decided to leave and we took pretty much everybody with us. So the whole of Orlando Meats staff is still employed by us.” Even while working at Orlando Meats, Hillis said he and Parker were already workshopping the idea for Red Panda. “Seth and I were workshopping this about five years ago,” Hillis said. “We were looking for a name that expressed a certain amount of playfulness with kind of hinting at authenticity without explicitly saying it.” The chef describes Red Panda as being approachable and affordable while still being high quality. “We want to be serious in our craft,” he said. Hillis said he and Parker have different perspectives when it comes to their approach to food. “I have no formal education and Seth did go to culinary school, but I didn't, I started in the dish pit and just did my thing,” Hillis said. “I studied, like, literally just bought several thousands of dollars worth of books and I was like, ‘OK, well, I'm just gonna read these, I'm gonna watch as much as I can. I'm gonna learn from everybody.' I would change restaurants every two years or so, to make sure I learned from different people. So I had a wide and diverse view on things.” That drive to learn led Hillis to some pretty unique cooking situations, including running a kitchen along the Grand Canyon. “I had this little cabin (near the kitchen) and I had to like check the windows before I left in the morning — because I left at like dawn to go to the kitchen — I had to check that there were no deer outside because they will kill you,” he said. Now that was a really fun experience.” On the latest episode of Florida Foodie, Hillis nerds out about noodles. He also talks about his approach to creating new dishes and how he and his partner are expanding their business. Please follow our Florida Foodie hosts on social media. You can find Candace Campos on Twitter and Facebook. Lisa Bell is also on Facebook and Twitter and you can check out her children's book, “Norman the Watchful Gnome.” Learn more about your ad choices. Visit megaphone.fm/adchoices

For the 223rd episode, Brendan and Jon get to hang with the lovely Moses DeWitt at the new Orlando Meats in the Ravaudage development. This week's topics include relaxed CDC mask guidelines, swan-stealing weirdos at Lake Eola, the sale of Orlando City Soccer, and a new pizzeria collab by Stasio's and Pig Floyd's. Tune in to Bungalower and the Bus every week on 104.1 Real Radio or our podcast to learn all about the top headlines, new restaurants, and best-bet events to attend this week.

For the 218th episode, Brendan and Jon stumbled over to the Hourglass Social House in the Hourglass District for a special noodle pop-up hosted by Le Ky Patisserie, Leguminati, and Orlando Meats. Our guest co-host on this episode was Justin Stamper from A&E's "Zombie House Flipping." This week's topics include hemp farming, a new brewstillery in Parramore, new coffee shops, and more. Tune in to Bungalower and the Bus every week on 104.1 Real Radio or our podcast to learn all about the top headlines, new restaurants, and best-bet events to attend this week.

Seth joins us to discuss the opening of the new Orlando Meats.

Our 163rd episode was recorded at Jon's house - far away from the world. We ended up having a pickup picnic, with food from some great local restaurants so we could spread out the love. Thank you to Pom Pom's Teahouse and Sandwicheria, The Local College Park, Digress Wines, Orlando Meats, Tornatore's Pizza, and Stasio's Italian for being open for us to support! Have your own pickup picnic by calling your favorite restaurants, arranging takeout, and hitting them all up in one afternoon. They could use the love right now. Tune in to Bungalower and the Bus every week on 104.1 Real Radio or our podcast to learn all about the top headlines, new restaurants, and best-bet events to attend this week.

On this episode, Holly talks with chef Eliot Hillis, chef and co-owner of Orlando Meats, an artisan butcher shop and nose-to-tail cafe in Orlando's Ivanhoe District.  They talk about creativity in the kitchen, nose-to-tail eating, cooking with offal and the art of charcuterie. They also recap some food trends from 2019 and what they hope to see take flight in 2020. Subscribe for more conversations with today's culinary tastemakers! 

Quain's passion for local podcasts finally makes its mark on WAY as he brings chef & podcaster Eliot Hillis (Off Cuts Podcast, Orlando Meats) on the mic. The two get into some beers of course, but they discuss Orlando food, his podcast, where to bring a nuisance lamb, & welcome Eliot's food to our beer fest, Centermost Point. Quain has ALWAYS loved his food, his food knowledge, & his food podcast...and the two voices paired up perfectly. 

EDGAR MASON from our sponsor ORLANDO MEATS hangs out. we talk about this stuff & more: 5 years in meats. rap stars shouldn't talk to presidents. no one really reads coffee table books. what do you like about yourself? please don't rearrange our grocery stores. lumpy testicles are really, really scary. please move to your right if […]

Seth from Orlando Meats and Recess Pizza joins us to talk about our obsession with candy. Also: history, games, IKEA haiku review, and Yelp Review Review.

NEW PODCAST: Orlando Meats and Recess Pizza pizza in the house.. some of the best pizza we've had.. thanks guys! Also, Knockout Wrestling live in the studio, always a great time. Keep checking for new events with Knockout in the future!

Our 122nd episode was sponsored by the Legacy Life Project, which is celebrating their one-year anniversary by offering a $250 discount for any personal biographies that are booked before Father's Day. Head to Legacy Life Project.com for more information. This week we recorded at the new Orlando Meats concept, Recess Pizza, and we talk all about the Orlando City Stadium's new name, how the City banned single-use trash in public spaces, and our new pro tennis team, Orlando Storm. Tune in to Bungalower and the Bus every week on 104.1 Real Radio or our podcast to learn all about the top headlines, new restaurants, and best-bet events to attend this week.

In episode 326, Chris Crespo and Drewster Cogburn are joined by first time guest Eliot Hilis from Off Cuts and Orlando Meats! Chris and Drew review Pet Semetary. Chris rewatched Striptease, Fair Game and Jupiter Ascending, Eliot has been watching Working Moms and Chef’s Table on Netflix as well as Rick & Morty and Last... The post #326 – Send Noods appeared first on Cinema Crespodiso.

Eliot Hillis, is the Culinary director/owner of one of our very favorite places to eat and buy meat in Florida, Orlando Meats. Since we recorded this episode he’s also jumped into the podcast world with his show Off Cuts. Never short on words or shy to eat a good meal, Eliot was the perfect person to have dinner with. Check out the links: https://www.instagram.com/saltforge/ https://orlandomeats.com https://www.instagram.com/orlandomeats/ https://www.facebook.com/orlandomeats http://pftmedia.com/category/pft-radio-network/off-cuts/

I talk to Eliot from Orlando Meats about his upcoming PFT podcast, Off Cuts, due to start dropping episodes later in February.

Our 103rd episode was recorded at Orlando Meats with Chef Eliot Hilis, who is hard at work prepping our heart-themed Valentine's Day dinner - "We Heart Hearts." More info on that on bungalower.com. This week's topics include "Hamilton" at the Dr. Phillips Center for Performing Arts, Eo Inn is for sale, and Mead Botanical Garden is getting an influx of cash from the City of Winter Park. Tune in to Bungalower and the Bus every week on 104.1 Real Radio or our podcast to learn all about the top headlines, new restaurants, and best-bet events to attend this week.

One of the most delicious episodes ever for To a Certain Degree. That's because the culinary director and co-owner of Orlando Meats, Eliot Hillis, is the guest. Under his direction, Orlando Meats has a philosophy of using every possible bit of the animal. Just like this podcast!

This week’s episode was recorded at Orlando Meats in Ivanhoe Village, which now stays open even later; 10 p.m. from Tuesday-Saturday. This week's topics include an Augmented Reality art series called "City Unseen," a lost alpaca in Baldwin Park, a new axe-throwing venue Downtown, and Bungalower has a new pizza available at Pizza @ Lake Eola, with $1 of each pie going towards a new mural in Mills 50. Tune in to Bungalower and the Bus every week on 104.1 Real Radio or our podcast to learn all about the top headlines, new restaurants, and best-bet events to attend this week.

ELIOT HILLIS from our new sponsor ORLANDO MEATS & from EPISODE 61 returns in grand form. just like last time, there is no shortage of random but interesting conversation. topics include but are in no way limited to: kitchen heat & taint rash getting shot going to jail & learning to sleep anywhere drugs, booze & cultural norms old […]

I recently sat down with Edgar Massoni, owner of the restaurant/butcher combo Orlando Meats. We talked about being a young entrepreneur (we're both under 35!) and what it takes to be successful. I got to learn a lot about the meat industry and why he says you should eat your burgers medium rare. We also talked about the importance of having strong social media tactics and adjusting with the times. If you're in Orlando definitely go check them out and take Edgar up on his free burger challenge lol (listen to the episode for more info) Connect With Orlando Meats http://orlandomeats.com https://www.instagram.com/orlandomeats/ https://www.youtube.com/user/orlandomeats https://twitter.com/orlandomeats https://www.facebook.com/OrlandoMeats/