Podcasts about Osteria

Owner of Osteria 166 in Downtown Buffalo, Nick Pitillo discusses the upcoming shift in operations at the restaurant full 200 Fri, 16 May 2025 17:15:00 +0000 5PeNIeYlQhOcLkS4H9t6zPXwG4rvBZtP buffalo,news,wben,downtown buffalo,nick pitillo WBEN Extras buffalo,news,wben,downtown buffalo,nick pitillo Owner of Osteria 166 in Downtown Buffalo, Nick Pitillo discusses the upcoming shift in operations at the restaurant Archive of various reports and news events 2024 © 2021 Audacy, Inc. News False

Scott & Brian chat about the beer events this weekend:Wines in the Wild Returns to the Buffalo Zoo – June 18 As part of the Zoo's 150th anniversary, Wines in the Wild returns on June 18, featuring samples from local breweries, wineries, and restaurants, live music, and animal ambassador appearances. Proceeds support the Buffalo Zoo's conservation efforts. Tickets are $45 and on sale now.Kleinhans Rhythm & Brews Fundraiser – May 9 Raise a glass for a good cause at Rhythm and Brews, happening Friday, May 9 (6:30–9pm) at Kleinhans Music Hall. Enjoy tastings from local breweries and cideries, food from top restaurants, and live music (lineup TBA). General admission is $45 and includes a Belgian beer glass; VIP entry is $85. Tickets available at Kleinhans.org or by phone.Genesee Mango Peach Kolsch Is Back for Summer Genesee Brewing has brought back its Mango Peach Kolsch, a crisp, subtly sweet seasonal perfect for warm weather sipping. Look for it in 12-packs and on draft at select retailers and the Genesee Brew House.Resurgence Brewing Updates: Osteria Collab, Hops for HOPE & Canalside OpeningCin! Cin!, Resurgence's Italian-style Pilsner brewed exclusively for Osteria 166, is now on draft at the downtown eatery.Hops for HOPE returns May 16–23, with events and a special Summer Ale brewed to benefit Catholic Charities' Appeal 2025.Resurgence at Canalside reopens May 9 with food, beer, live music, games, and waterfront fun all summer long.Woodcock Brothers to Reopen Wilson Taproom – May 15 Woodcock Brothers is reimagining their Wilson location with a simplified menu, taproom-only beer service (no full kitchen, liquor, or wine), and a laid-back vibe. The revamped spot will reopen on May 15, featuring beer brewed at their Wurlitzer facility.Big Ditch Brewing's 10-Year Anniversary Block Party – May 31 Big Ditch is shutting down East Huron Street for its 10th Anniversary Block Party on May 31 at 1pm. The event features live music, throwback beers (like Excavator Brown and CitraBurner), games, giveaways, food, and VIP access to the upstairs Brewer's Lounge with open bar. GA tickets are $20, VIP from $60–$75. Tickets available now.More local beer news and event coverage at BuffaloBeerLeague.com. Hosted on Acast. See acast.com/privacy for more information.

Kevin chats to his old friend and restaurateur Eileen Dunne Crescenzi about where and what to eat when visiting Rome. “Eileen knows more about Italian food than anyone I know,” says Kevin, “Not only has she opened one of Dublin's busiest and best-known restaurants, Dunne & Crescenzi, she has lived and worked in Rome for many years.” Follow Eileen's advice and you will enjoy the unique wonder of Rome's rich culinary tradition.Find out more about Eileen & Stefano's Dublin restaurants: dunneandcrescenzi.com Eileen's Roman Restaurant recommendations:Da Lu - Trastevere areaPiatto Romano - Testaccio area Osteria degli Amici - Testaccio areaDishes:Cacio e PepeLa CarbonaraAmatricianaCarciofo alla Romana e il Carciofo alla GiudiaCoda alla VaccinaraTrippa alla Romana Baccalà alla RomanaConcia di zucchine Fiore di ZucchiniDo visit our website at www.TheTopTravelDestinations.comYou can also follow The Top Travel Destinations on social media for updates: Instagram: @thetoptraveldestinationsX: @becreativkev

In today's episode, we chat with Marc Vetri, an award-winning chef, restaurateur, and cookbook author who helped put Philadelphia on the national culinary map.Marc is the founder of Vetri Cucina and the force behind acclaimed restaurants like Osteria, Pizzeria Vetri, and Fiorella. His journey began in a South Philly kitchen alongside his Sicilian grandmother, and took him from dishwashing as a teen to working under Wolfgang Puck in Los Angeles — before buying a one-way ticket to Northern Italy that would cement his path. Beyond the kitchen, Marc is a passionate mentor, musician, and founder of the Vetri Community Partnership, a nonprofit helping kids and families discover the power of cooking and nutrition.Join us as Marc shares the origin story behind his culinary empire — and why the best chefs don't just cook, they care.

Te gusta comer y lo sabes. Pues hoy nos sumergimos en el corazón de Italia, en Roma, la Ciudad Eterna, donde la gastronomía es tan monumental como el Coliseo y tan cálida como un atardecer en Trastevere. Pero qué romántico me ha quedado eso jajaja. Más abajo te dejo lo links. Lista de lugares y enlaces de Google Maps (mejor copiar y pegar el link directamente en google maps)Checchino dal 1887https://www.google.com/maps/place/Checchino+dal+1887,+Via+di+Monte+Testaccio,+30,+00153+Roma,+ItaliaFelice a Testacciohttps://www.google.com/maps/place/Felice+a+Testaccio,+Via+Mastro+Giorgio,+29,+00153+Roma,+ItaliaTrattoria da Fortunatahttps://www.google.com/maps/place/Trattoria+da+Fortunata,+Via+del+Pellegrino,+11,+00186+Roma,+ItaliaGiggettohttps://www.google.com/maps/place/Giggetto,+Via+del+Portico+d%E2%80%99Ottavia,+21,+00186+Roma,+ItaliaTonnarellohttps://www.google.com/maps/place/Tonnarello,+Via+della+Paglia,+1,+00153+Roma,+ItaliaSora Lellahttps://www.google.com/maps/place/Sora+Lella,+Via+di+Ponte+Quattro+Capi,+16,+00186+Roma,+ItaliaRoscioli Salumeria con Cucinahttps://www.google.com/maps/place/Roscioli+Salumeria+con+Cucina,+Via+dei+Giubbonari,+21,+00186+Roma,+ItaliaDar Poetahttps://www.google.com/maps/place/Dar+Poeta,+Vicolo+del+Bologna,+45,+00153+Roma,+ItaliaOsteria da Zi Umbertohttps://www.google.com/maps/place/Osteria+da+Zi+Umberto,+Piazza+di+San+Giovanni+della+Malva,+14,+00153+Roma,+ItaliaLa Vecchia Romahttps://www.google.com/maps/place/La+Vecchia+Roma,+Via+Leonina,+10,+00184+Roma,+ItaliaGiolittihttps://www.google.com/maps/place/Giolitti,+Via+Uffici+del+Vicario,+40,+00186+Roma,+ItaliaFrigidariumhttps://www.google.com/maps/place/Frigidarium,+Via+del+Governo+Vecchio,+112,+00186+Roma,+ItaliaFior di Lunahttps://www.google.com/maps/place/Fior+di+Luna,+Via+della+Lungaretta,+96,+00153+Roma,+ItaliaPompihttps://www.google.com/maps/place/Pompi,+Via+della+Croce,+82,+00187+Roma,+ItaliaPasticceria Regolihttps://www.google.com/maps/place/Pasticceria+Regoli,+Via+dello+Statuto,+60,+00185+Roma,+ItaliaSant'Eustachio Il Caffèhttps://www.google.com/maps/place/Sant%E2%80%99Eustachio+Il+Caff%C3%A8,+Piazza+di+Sant%E2%80%99Eustachio,+82,+00186+Roma,+ItaliaPasticceria Linarihttps://www.google.com/maps/place/Pasticceria+Linari,+Via+Nicola+Zabaglia,+9,+00153+Roma,+ItaliaVenchi Cioccolato e Gelatohttps://www.google.com/maps/place/Venchi+Cioccolato+e+Gelato,+Via+della+Croce,+25,+00187+Roma,+ItaliaMercato Hostariahttps://www.google.com/maps/place/Mercato+Hostaria,+Piazza+Campo+de%E2%80%99+Fiori,+27,+00186+Roma,+ItaliaBar Lo Farohttps://www.google.com/maps/place/Bar+Lo+Faro,+Via+di+Priscilla,+25,+00199+Roma,+Italia

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Asian Wars BrewingBy FinalStand. Listen to the Podcast at Explicit Novels.[World News]It was the happenstance of another conflict that encouraged Turkish solidarity and Khanate action, the Crimea. Russia had opened a serious door to the Abyss by annexing the Crimea from the Ukraine by force. Technically, Russia had violated Ukrainian sovereignty by seizing that region.The Russians (with tacit support from China) put forth the political notion of 'lost territory'. Thus Vladimir Putin had unwittingly 'green lighted' the greatest consumption of 'lost territory' in the history of mankind. Following Putin's reasoning, all Temujin was doing was reuniting the widely separated pieces of the Great Khanate. His invasion of Xinjiang and Nei Mongol were also part of that policy.The 'Carolina Reaper' spice in this chili was a group called the Crimean Tartars. It didn't get too much press in the West, but in the spring of 2014, the Crimean Tartars, a Turkish ethnic minority, attempted to do to Russia and the new Republic of Crimea what those two had done to the Ukraine. They declared their own autonomous state within the Crimea.Russian security forces quickly squashed that movement, and in doing so, managed to incite the Turkish Republics and the minority Turkish populations living inside the Russian Federation. It was a low grade irritant to the Turkish people that would, in time, have dwindled into being yet another indignity, much like the Uyghur struggles for independence. By the dictates of Fate alone, it was the right irritant at the magic time for the Khanate.The Turkish people were being reacquainted with the clarion call of Pan-Turkish Nationalism. It was an idea that was over 100 years old and rather discredited in most circles, treated as an anthropological discipline, but not as a political ambition. But there were now three igniters for the Khanate Phoenix.The dismissive treatment of the Crimean Tartars was the smallest spark, yet also the most crucial in that it reminded your average Turk that for 100 years, they had been the victims of secular, oppressive regimes, the Soviets (Russian) and the Communist Chinese. That oppression was still living its fifteen minutes of fame.The second factor was the boogeyman of the West that had been burning bright-hot over the past twenty years, the Islamic Identity movement. It wasn't just fanatics running around the Syrian Desert, or the Afghan/Pakistan border. It was a strong undercurrent in the Muslim world that recalled the halcyon days of the Caliphate.The original Mongol Khanate hadn't championed any religious doctrine. It had been the Mongol-Turkish successor states that had turned Islam into a weapon to strike down their enemies. That was the history that Temujin and the Earth  and  Sky were embracing. This was both a jihad and a struggle to reassert their ethnic identity.The Russian Federation had arrogantly discarded Turkish appeals. Turkish nationalists were incensed, but they were never big fans of Russia anyway. It was the commuters on their way to work who found this utter dismissal to be insulting. It was the Imams who spoke out against still more sectarian oppression. It was the journalists who wrote a few scathing articles about the new Russian imperialism.When that tiny core of Earth  and  Sky seized power in those four countries, their power was more ephemeral than substantive. The important factors working against them were that they had relatively little power in those countries and no organized political support. (They had been a secret society, after all.) What they did have going for them was an antsy, dissatisfied public and an on-edge military.Remember, the Chinese had launched a series of apparently unwarranted attacks into their nations only forty-eight hours ago and had given these countries some trumped up claims of combating terrorism. The militaries of Kazakhstan and Mongolia discovered that they were at war before sunrise. Not knowing the score, unengaged PLA border units began clashing with their Mongolian and Turkish counterparts.In War as in Love, the same rules held true. The quality of your 'game' was secondary to who approached the girl first. If the girl was on the prowl, you were the answer to her desires. Unless the second guy to show up was remarkably superior, she'd stick with the one who recognized her qualities first.Girls are not nearly as shallow and superficial as guys would like to believe. Unless she's looking for a three-way, she'll take the guy she feels is the least likely to stick with her for the night, rather than become a date-jumper herself. (If she is a party girl, all bets are off.) For the militaries of Kazakhstan and Mongolia, they were about to be that 'second guy' to get to Lady Victory if they didn't get moving.If they hesitated much longer, they knew they'd get clobbered. The unknown person talking to them from the Ministry of Defense was saying that their countries were at war. Shots were being fired. If those generals and colonels had believed there was still time for rational discourse, they would have realized they were engaging in madness.But every second that passed increased the likelihood of planes being caught in their bunkers, runways being cratered, their troops being caught in their barracks and their reserves left unarmed in their homes. The Khanate was broadcasting that a State of War existed. The legitimate governmental infrastructure hadn't adjusted yet, so those militaries went into 'pre-emptive' strike mode.[End World News]So the UN was meeting in Special Session, trying to figure out what had gone wrong in Central Asia. The UN representatives of Uzbekistan, Tajikistan and Kyrgyzstan didn't know what was going and as seasoned diplomats, they kept their mouths shut. Only four people in the UN knew the real score.One was my old friend, Oyuun Tömörbaatar, Kazakhstan's Permanent UN Representative. He was fresh off the jet back to New York and most likely, the Khanate's silent ambassador. The other three didn't include the US. No, two of them were Sir Grant, Her Majesty's Representative, and David Donoghue, Ireland's Representative and member of the Illuminati, the O'Shea faction.There also was yet another 'slight problem'. The former Mongolian Representative seemed to have vanished and his Youth Panel Advisor was handing over his own bona fides, which no one at the UN could confirm because the Mongolian Capital, Ulan Bator, was in the midst of a regime change. Until then, Tuguldor Batjargal could speak and talk, but not vote.That news wasn't all that relevant to the Amazons. To the US and the Brits, it was critical. The US Cabinet was still assembling and had no specific orders for their UN Ambassador yet, so it fell to the United Kingdom to make the first move. From the minimal expressions Delilah and Chaz were slipping our way, the Amazons were getting 'Brownie Points' with at least one world government.I had little doubt I was gaining status in Temujin's eyes too. I had delivered diplomatic contact in less than eleven hours, even if it was the British, and not the Americans, putting forth the first feelers. I was soul-sick looking over at Katrina and Elsa. They respected my pain by not congratulating me on a successful diplomatic stratagem.St. Marie had already honored my initiatives by agreeing to send help to the ninja. I doubted such a mission was in the Amazon War Plans Manual. In their past, Amazons always fought alone. Even allies were little more than different factions fighting the same enemy. In the past two weeks that had changed.By my interpretation of events, the Augurs had bound us to the Earth  and  Sky. By conception, I was tied to the Illuminati. I had manipulated my birthright via Vranus to intertwine the blood of House Ishara with that of the 9 Clans. Was I making a difference, not only within my Amazons, but to the World at large?Maybe I was. I would have been happier if I wasn't being such a spaz, stumbling from one encounter to the next, hoping I was doing the right thing. I would have settled for doing the least harm. To survive this, I had to get back to my roots, ambitious playboy. I was going to let people down because of my sexual ambitions. Okay.If I suddenly began to embrace traditional Western morality it was going to break me. I had to prioritize. I was giving women, trapped in the ghostly place between the outside World's secularism and Amazon spiritualism, immortality. I had two unborn daughters and one unborn son who might actually want me around as they grew up."Cáel?" Helena beckoned me. I hadn't heard her come in. I had no idea she was here, which implied another disaster had befallen people in life I cared about. She foisted a box on me. It was wooden, about 30cm x 30cm x 10cm. It had a simple latch that I flipped so that I could look inside. Inside was,"We, the Isharans, decided that if you are going to make a pledge to this outsider woman, then you should give her something of us," she explained. "We were unaware of you making other arrangements, so three of us examined a few of the artifacts Krasimira had transferred to Havenstone and decided on this."I put the box down on the side table. The necklace inside was beautiful, fragile and ancient-looking."It was the gift of a Parthian princess to an Isharan Emissary from, we think it is from the 2nd century," Helena explained. She meant 2nd century CE.The artifacts transferred must have been from the repository of the Amazons, location unknown, that had been held in the Isharan vaults. My House had anticipated my mind-splitting day and selected an engagement gift for Hana Sulkanen."The small selection of rings was unpromising, so, we figure she knows you are unconventional," Helena shrugged.I began crying. I hugged her, then motioned Buffy over to share in the 'family' moment."You are getting married?" CIA Officer Cresky ruined the mood."Yes. I proposed marriage to Hana Sulkanen and she has accepted, but circumstances interrupted my search for the ring," I interlaced deceptions with the truth.I did not mention the timing of the arrangement in order to buy Hana some time to prepare for the CIA rectal probes coming her family's way. I had forgotten the company I ran with."Officer Cresky, if I may?" Chaz spoke in a smooth, yet lethal intonation. "I suggest you circle-file that bit of data." Cresky looked his way, still so sure he knew better than the rest of the room."Very well," Chaz nodded to Cresky. "Before you trip over your own arrogance, think about what we are doing here? Highly equipped mercenaries operating without concern for legal prosecution, bio-terrorism on a scale to rival the European colonization of the Americas, and a military conflict on your soil involving perhaps seven hundred well-armed, experienced light infantry and Special Forces, does any of that ring a bell?""Thank you for that summary, Mr. Whoever-You-Are," Cresky smirked. That lasted about two seconds before FBI Agent Vincent stepped over and landed a painful Gibb-slap (that is from NCIS) to the back of Cresky's head. "What the fuck!" Cresky spat as he stood up, spun around and began to draw down on Vincent.Whoa, we are a fast crowd. Cresky's sixth sense kicked in just in time to realize every Amazon, two of the three Brits, two of the Illuminati and Virginia all held guns pointed at him. Vincent hadn't even bothered to defend himself."Everyone put their guns away," I stated calmly."Let me shoot him," I added with a vicious gleam in my eye. "I've got diplomatic immunity.""Good point," Delilah responded gleefully. "Chaz, go get some of those curtains. We'll used them as a drop cloth. I'll call housekeeping.""I like this plan," Buffy jumped in. "I think we can stuff his body in the refrigerator.""I'll make sure to leave a 'Do Not Disturb' sign on the door when we leave," Helena finished up our murderous conspiracy. They weren't done with Cresky. Color Sergeant Chaz Tomorrow strode purposefully to the closest drapes and yanked them down with no effort."I'm afraid I can't let you do this," Vincent extended a palm to Chaz.I couldn't begin to describe how stupid that was, had Chaz not been a consummate professional. He dropped the curtains, moved past Vincent and returned to his station by the MI-6 leader who was continuing an unbroken telephone conversation. No sooner had we re-holstered our firearms,"Sulkanen eh?" Senior Field Officer George Cresky looked back at me.The entire time Deidre, Riki, Javiera, Katrina and Captain Moe were on their phones, giving and receiving information from their various organizations. That explained the lack of refereeing from the people with authority, unless you counted on me to be in charge. No one was. The ATF guy had open his laptop and was streaming some data with Elsa looking over his shoulder.The ICE agent was playing phone tag with his brethren in Arizona. They were trying to figure out who all those dead Chinese guys were and how they had gotten into the country, with all their freaking armory. With old Jonas still waiting for his bail hearing, the ICE guy was also juggling the Homeland Security inquiries that Javiera couldn't deal with at the moment."George," I shrugged. "I'm not going to threaten you. It is pointless. You think you are the smartest man in the room. I think you are the fifth smartest and that's only because I've recently experienced a lobotomy that gifted me with five thousand years of life experiences. My money is on Katrina being smarter than Javiera, but I don't really know her yet.""Who do you think is fourth?" George scoffed."Riki, of course, moron. I only rate her below Javiera and Katrina because she even remotely believes I might be Irish," I chuckled."No, I don't," Riki corrected me in a brief interlude in her phone conversation."What about me?" Delilah mused."If you were smarter than me, you would be halfway to Heathrow by now," I pointed out."Damn it!" Delilah snapped her fingers, conceding me this round."Agent Loire, I see you aren't arguing with him," Virginia prodded her colleague."I learned some time ago that I don't need to possess the highest IQ to get the job done. Smart people screw up just as often as dumb ones," Vincent related. "I'm a big believer in common sense and the remarkable ability for most people to ignore it.""Thank you for that wisdom, Sir," I bowed to Vincent. "I'm glad today hasn't been a total waste.""You are saving lives," Virginia brought up. By the looks I was getting from the 'talkers', they agreed with her. I didn't."By all means, when I've actually saved a single soul, let me know," I countered unhappily."Wakko Ishara," Wiesława got my attention, "we need to be going."Making it to Hana on time was on my wish list, so I gave the various female authorities a quick acknowledgement, grabbed the box, and then made for the door. For a split second, I almost made it out the door with only two bodyguards (Wiesława and Saku), almost."Cáel? Where do you think you are going?" Buffy inquired.I was head of a First House of the Amazon Host, a Prince of Hungary, a diplomat from the Pugnacious Nation of Ireland and, a prospective sex toy to the Illuminati."Run for it!" I urged my two companions as I raced past them."Son of a Bitch!" Buffy yelled after me. "Get him!"I really am a bad influence on most of the people I meet. And the three of us were safely ahead of the pack until I had to stop to pound on the elevator button. The reactions of Nikita and Skylar saved me. Nikita put her hand on her piece and took two steps my way. Skylar turned the other way, trying to figure out what we were running from.Buffy collided with her, became tangled up and they fell over together. Helena, coming right behind Buffy, leapt over those two and ended up impacting with Nikita. Helena landed face-first on Nikita's back. Wiesława, Sakuniyas and I fled into the elevator and hit a button for a lower floor."What are we doing?" Wiesława inquired in a nervous tone."I don't want to walk around with a freaking army, Wiesława," I confided. "I want to have a bit of intimacy when I meet with Hana.""Why didn't you tell our sisters that?" she reposted."Would they have listened?" Saku snorted. "Amazon, would you have listened if he insisted you stay away?""I, " Wiesława looked from Saku to me then back to me. "No, but why are we running away from his 'First'?""Child, this oddity I understand," Saku studied me. "Before battle, we would kick the heads of dead enemy scouts around to ease the tension. It was a nonsensical thing to do before facing death. Whatever else I dislike about this one," she gave me a sign of her approval, "he does not shy away from the fight, nor deludes himself into thinking a fight is not coming.""He is easing his nerves," she concluded."That is the nicest thing you've ever said about me," I gave her a respectful nod."I was wrong to doubt you were the grandson of Alal," she explained. "That was one of the things that drew me to him, I loved battle too much and he loved it not at all. We complimented each other."The elevator opened up on the tenth floor and off I ran. The Odd Couple was on my heels."Where are we going?" Wiesława asked."The service elevator. There must be fifty people in the lobby waiting for us and I'm not pulling a Butch and Sundance," I huffed. Those two didn't get it. Pamela would have.Not only did I have to find the service elevator, but I had to find someone in Facilities or Housekeeping because this elevator wasn't for guests and had its own key code. I found the elevator first. The doors opened. It was Pamela."How the?" I huffed as I jumped on board."Rachel fitted you with a tracking device, Chumley," Pamela joked. The four of us were heading down into the bowels of the hotel and, hopefully, an unguarded exit."Damn it!" I groused. "Tennessee, you need to keep me abreast of such things.""Don't Tux your tail between your flippers and waddle away," Pamela chortled."This isn't nearly as much fun when they don't get it," I reminded her."Be patient," Pamela snickered. "I'm sure their curiosity is eating them alive."

Cáel saves a spirit and risks losing his soul.By FinalStand. Listen to the Podcast at Explicit Novels.Life gives you two chances to get it right; be who you want to be, or who you need to be.(Making choices we can live with)"Trouble," Wiesława relayed to our vehicle. Velma had an 'issue' at my apartment. She'd gone ahead in order to see to my security. My GL-550 had come within a block of the apartment when Wiesława's call came."Tell me what the problem is," I demanded. Wiesława relayed my request."Your roommate won't let them search your bedroom," was the answer I got back."Fuck that," I grumbled. "Tell Velma I'm coming up. Wiesława, take us to the front of my place." She gave me a cautious look, testing my resolve. Sensing that I'd jump out if I had to, she spoke over her blue-tooth to Velma. She wisely didn't pass on Velma's vitriol at me poking my nose into my SD's business, protecting me.As we pulled up and double-parked, everyone piled out."Are we going to need any "extra" assistance?" Delilah suggested. Considering the flock of 'follow-up' cars and SUV's tailing us, I wasn't overly worried about the law enforcement angle.What was I worried about? It wasn't dark yet on a weekday and Timothy was home. Since Velma would have informed me if he was toting around the Black Death, this had to be a crisis of a personal nature, most likely my personal nature. Wiesława struggled to keep pace with me as I took the stairs three at a time. She'd given up on me letting her go first.At the third floor landing we came across one of Velma's team covering that approach. A second member was at the door and from inside, I could hear Velma cursing in Hittite under her breath. But first,"I really don't think you'll need your sword, Saku," Delilah advised. "Timothy's not that kind of trouble.""Hey Velma, Crewe (who, together with Constanza, I'd sparred with, way long ago) and Timothy," I loudly announced myself just as I stepped in. "What seems to be the problem?" Timothy sighed and gave a head-toss to my closed bedroom door. Since I didn't want to be an asshole, I turned to Velma. "Let me send a neutral party to check things out." I had so many to choose from, Miyako, Selena, Vincent and Delilah.Saku might kill on general principle. Buffy and Wiesława were Amazons and I was beginning to think that Amazons, shit. I sighed, groaned and lowered my head. I looked to Timothy and clapped my wrists together (slave-like). He nodded. Rhada. Mother-puss-bucket! What was I going to do?"I've changed my mind, Velma, the room is fine," I started off. "I know for a certainty that my life is not imperiled by my visitor. Everyone else, I am about to have sex, so could you please head out to a restaurant and give me an hour, or two?" I took in the rest. Timothy coughed and pointed to the ceiling. "Three hours, " another cough, "four hours." No more coughing."Who is it?" Buffy snarled, lest I forgot that I was her scratching post. She was resenting the lack of scratching going on between us. I was about to tell her I needed some private time,, or just not tell her anything. But I was working on not being a jerk. I pulled Buffy to Timothy's room and gave her the lowdown. She mulled over the information. Her wrapping a hand around the back of my head and pulling me into a steamy kiss was unlooked for."Okay," she smiled. "Please don't think I'm not righteously pissed with the two of you, but I know you are doing the best you can with your limited survival instincts.I'll take care of everyone." Off she went and in moments, the room had cleared out until it was just Timothy and me."She stopped by work this afternoon looking pretty badly beaten up, emotionally," he explained. "I doubt she's slept in three days and she's really confused about all kinds of things. I was in the process of letting her know you weren't going to be back for two more days when the Welcome Wagon arrived.I figured the last thing she needed, before seeing you, was public exposure," he said."Thanks buddy," I hugged him. "A few hundred guys tried to kill me and Aya last night, so we came back early. Now," I steeled myself, opened the door and entered my room. Rhada was at the head of the bed, her knees pulled up to her chin and my pillows stacked up around her in some sad effort at a visual barrier.Her eyes had a sunken quality to them that suggested someone two steps past hopelessness. She was waiting for me to say something, which was an added truckload of bad news in my book. I began to undress in an unhurried manner. The shirt came off. Working the belt free came next."I've missed you," I said in a calm, yet positive manner. No response.I finished undressing while she remained frozen and emotionally clouded. I made some semi-educated guesses. Her mind was probably an incomprehensible cyclone of clashing upbringing principles and adult desires. She didn't need to be built up, Rhada needed to be rescued. That kind of emotional crisis was something I didn't need, or want, at this moment in my life.Rhada had nowhere else to go. Her martial bravery was of no use in the matter of her heart's insistent call. Her fear was of a different nature. She was looking down that unholy, dark corridor that was the last walk of all failed Amazons. She craved her personal slavery to a man and master. It was tough to move farther away from her native culture than that, or so she thought."Have you missed me?" I asked with authority. I ran two fingers along her left jawline. Rhada nodded. It was a rather feeble effort. "I asked you a question.""Yes," she sniffled."I am curious why you are hiding your body from me, Rhada," I prodded her. I wasn't 'curious'; I was peeved and she knew it"I don't know why I'm here," she moaned."Oh, " I mused. I was on her like lightning.She struggled weakly as we rolled around until she was ass-up on my lap. I had her right arm pinned to her back. Two sharp blows rained down on her covered posterior. Just two for now."I asked you a question. We both know your answer was inadequate," I spoke softly. Two more stinging, open-handed slaps to her buttocks. "I have defeated you in battle," two more smacks. "I have repeatedly taken you by force as my captive," two more with her accompanying moan."What makes you think you can defy me now, Rhada?" The promised blows did not fall. "I own you, don't I?" She moaned wantonly from anticipation of the spanking that wasn't coming. The lesson was simple: punishment and reward were mine to dispense, not for her to demand."I'm sorry," she mumbled."The incompetent are sorry, failures are sorry, useless people are sorry," I stated, followed by two more loud, cupped-hand blows on her ass. "People apologize when they commit an error. People apologize if they plan to learn from their mistakes. Now, are you someone else's miserable excuse for a human being, or are you MY person who learns from her lapses in judgment?""I bring shame to my people," she whimpered. Two more smacks fell upon her backside."Why do you insist on insulting me, Rhada?" two more, far harder, spanks landed causing her to gasp in pain. "Of all the Amazons I have defeated, I picked you to be mine, captive, no other. I thought you had the fierce spirit worthy of my fighting prowess.Your crawling up and dying inside disappoints me," I continued. It didn't disappoint me; it scared me. Rhada was so fiery and feisty. Seeing her mentally ground down into a crippled state ate at my mind."I'm afraid, Cáel," she choked out between her tears.The emotional riptide she was going through caused her to shake uncontrollably. I telegraphed my intent to move her, face down, to the middle of the bed. As I straddled her, I dragged her hands over her head and crossed her wrists. I nuzzled her shoulder, the crux of her neck, and ear."What are you afraid of, my captive?" I murmured.The term 'captive' along with the gentle affections brought forth a pleasurable response from her."I am perverse," she whispered. "I want you to take me as I cry and scream. I want to feel your body pressing down on me as you are doing now.I beg to be spanked, lashed, tease and tormented by you. Steal my sight and hearing. Render me helpless and utterly at your mercy, my Cáel," she pleaded. I'd allow the 'my'."And?" I mused."And?" she was confused."I was waiting for you to request something perverse, something I wouldn't do to you," I explained. I punctuated that by pulling her shirt aside and biting down on her shoulder strong enough to leave deep indentations on her flesh."Aha!" she yelped. She still wasn't making the connection, how incredibly stubborn of her."Do you doubt my bravery?" She didn't respond, so I bit into and worried her left earlobe. "Do you doubt my dedication to the Host?""No," she moaned. "You are an excellent warrior.""So we both agree I have earned the right to take you as my captive," I teased her."This is why I find your insolence to be so confusing," I kept up my routine. "It is almost as if you would rather be bound, whipped, beaten, spanked, bitten, lashed, covered with hot wax, blindfolded, and gagged instead of giving me my due obedience." Rhada's deep sensual moan was what I had been looking for. She spread her legs slightly then pushed her ass against my crotch."I am yours," she sniffled slightly. "You defeated me in battle and I can expect no other fate.""Dates take off their clothes. Slaves strip before their masters," I related. Not true. I had enjoyed multiple stripteases in my time and even give a few. What Rhada wanted to know was that I hungered for her naked flesh."You are on top of me," she protested. I pulled her braid to the side and chomped down her right shoulder. That earned me another squeal. Rhada's initial efforts were frantic, inspired by her pain. Within seconds she recalled our shared moments and slowed down. She knew I liked to watch her clothes come off and go back on. I'm odd that way.I rewarded her obedience with alternating kisses and nips to her freshly exposed flesh. As we progressed, Rhada became more insistent for sexual attention. Her finely honed thighs and abdominal muscles ground her buttocks against my cock in a continuous, circular motion. In our current state, she couldn't get her pants and panties off.When I rolled off, Rhada shot me a worried look. First she flashed up fear because she mistook my look for one of anger. In a second, she keyed to my real mood. I was going to own her, stretch her to her limits and then take it one step further. I was going to use my war captive as I saw fit, rip my pleasure from her passion and break her doubts down to their foundations.She shimmied out of her remaining clothing. I rummaged up the appropriate toys with a bit of an amused snort. Odette had organized the 'toy box' (including a bill for 'modernizing and updating' of my equipment.) What girl does that for a guy, categorize sexual aids she knows you are going to use on other women in your life?"Loosen your braid," I directed her after I turned and soaked in the view. She was in the center of the bed, kneeling with her buttock resting on her heels. Rhada's hands rested just above the knees, her great brown eyes had more of their old spark to them. Part of that was caused by my words sinking into her psyche. The rest was her love affair with my physique.Me and all my scars, plus I had a new one for her to judge and appreciate."Small caliber round from a Seven Pillar's QCW-Type 05," I informed her. Amazons loved their weaponry and their martial exploits."Did you kill him?" she asked with her intensity overcoming her attempt at a demur nature."Him and a bunch of other guys," I chose to answer as she unbraided her silky, black hair that cascade down to the small of her back. I was the son of a Chicago working stiff, not some super-soldier."You fought for the Host and killed our enemies," she tried to ease my mind.I wanted to feel bad about what had happened. The horror I had inflicted would never go away."Most of them were burned alive," I enhanced her experience by ripping open my own, fresh mental scar tissue. For Rhada, ruthlessness, martial valor and battlefield accomplishments were their own aphrodisiac.In her translation of events, her captor had proven yet again he was a fearless, masculine champion, a lion-heart. I put one knee on the bed and waited. Rhada had to shuffle to me. It was interesting to see the magnetic effect of the three items I held in my casual grasp, a leather collar, a thin silver-coated chain and a pair of leather handcuffs. I motioned with the cuffs first.I left it for her to discern my intention. I wanted her to put her wrists forward, yet I wanted to train her to know my wishes. Not only would it keep her mind and perceptions occupied, it would give her a needed sense of learning and broadening her education. It was a very subtle narrowing of the eyes that I used to tip her off.She half-turned with her wrists at her back, caught my 'displeasure' and then extended her arms toward me. I cuffed her right wrist, then her left wrist and finally cinched them together with their two bronze links, all the while demanding she retain eye contact with me. With our silent measuring of our true grit, we established our positions.Without that clash of wills, everything else would be tawdry trinkets of no value. As she accepted those bonds, she set aside her willingness to challenge me and embraced our new sense of harmony. A corner had been turned. Submission became the only outcome her destiny allowed. Mamitu; the Amazon belief that the Goddesses put nothing before the sisters that experience hadn't prepared them for.Out of arrogance, she had struck me. Destiny had prepared me for the fight and I had won. In tribute to destiny, Rhada had acknowledged the lesson and was finally learning from it. I yanked her wrists up roughly until they were extended high over her head. Rhada kept them there, as I intended, because now was time for the collar.This time she couldn't keep her eyes from flickering to the device until it passed beneath her chin. With the cuffs, I had been deliberate and relentlessly purposeful. The collar was an easy gesture, me exerting my rights as her captor and master, nothing more. I spared her a smile. Her dark brown-olive complexion, nearly black around the areola and nipple, was extended by the raising of the arms overhead for my viewing pleasure.Lastly, there was the chain. It had clasps at both ends, so I hooked it around the single ring on the collar and pulled Rhada toward me. I feasted on her lips, touched tongue to tongue inside and outside our mouths, and ended up chewing her lower lip. As I pulled and plucked it with my teeth, my fingers began to coax a stiffening of her teats.Gentle caresses turned into vigorous touching that evolved into painful pinches between the thumb and forefinger and energetic plucking. I let my kisses migrate from her lips to nose (briefly) then her cheeks and the underside of her jawline. Rhada made a gasping-choking noise as I nibbled her flesh.My distraction must have worked because she missed my hands moving down. The middle and forefinger of my left became a wedge working between her buttocks. With the right, I led with my middle finger, using my fore- and ring-fingers to part her labia. The clip-rings of the chain were secured on each thumb.Her fluids turned her sex into warm molasses coating folds of molten tenderness. My solo probing finger didn't penetrate, not yet. I ran the length of her vulva vestibule, rubbing her vaginal and urethral openings. Rhada expressed a piteous whine as I stoked her sexual frustrations. I ratcheted up my torture when my left twin fingers reached her sphincter.Tap the opening, tease her with false penetrations. My lips reached her neck right beneath her ear. I pulled in the flesh with a powerful suction, grabbing the tiny tip of taut flesh with my teeth. Her dolorous pleading ramped up as I delved my fingers in simultaneously. Rhada's anal ring pulsed, alternating between ushering my forefinger inside and resisted my progress.I was breaching her defenses without lubrication. It was wiggling, tentative advancement on my part and sensations of extreme sensitivity on her part. By comparison, her vagina virtually sucked me in. Having been denied sex for so long (if you counted two weeks as long) all the while fantasizing to the point of tripwire anticipation, she was quickly rising to orgasm."Do not," I cautioned her. Rhada trembled. Her groans became guttural as she reached down into her physical conditioning to exhibit some control over her racing heart rate and labored breathing. Had I stopped my assault, she might have held out. I didn't. The task for us both was to push her past the point of control. She was going to lose, that was given.How she lost was the lesson. What level of stimulation was going to be too much? She fought it with every fiber of her being. She fought it for me. Rhada sweated profusely and vibrated like a gypsy tambourine. She could not win. She knew I never intended for her to win. But I wanted her to reach down deep and fight.She would fail and I would punish her for her failure, but it would be a punishment that she felt was well-deserved, and she craved that. Even her failure was part of our dynamic, captor and captive. Pain with a purpose. Pain as a thread that united us. She could not wound herself the way I could. Everything she could inflict, she would sense and prepare for.I provided torment from unexpected angles and stimuli in a myriad of forms. Everything faded until only the touch and the pleasure of the messenger remained."Urah, " her opening declaration of the overwhelming tide was animalistic and desperate.For fifteen seconds I continued to play with her as her climax turned upon itself, building and becoming more chaotic. In the back of my mind, I realized my sex play was being cruel to my neighbors. I had to hope the anonymous death threats would keep Mr. Fiennes at bay.I'd deal with my 'friendly' female neighbor later, once I figured out how to repay her for her patience and the cookies she'd sent over when I was ill. For Rhada, it was a temporary cessation of my sexual attention and allowing her to rest her body against mine. I admired her ability to hold her arms aloft. Still,"You failed," I whispered into her ear. Rhada hiccupped. I dragged my fingers covered with her cunt juice up her pubic mount, abdomen, around the belly button and between her breasts. At the conclusion of the trip was the resounding 'click' of that end of the leash being attached to her collar. "I don't think you have been humble before me."I looped the chain around her shoulder, then dragged it over her left breast. She shivered. My next stop was beneath her right breast. Her nipple seemed to swell up as I rubbed the other loop all over her areola. Next under the right mammary, then looping the chain around her right arm before reaching around the back and securing the second clasp.It was both a symbol of her captivity and body ornamentation. The shiny silver links contrasted with her dusky, sweaty flesh.

In this episode, we take you on a journey to the medieval village of Cortona, Italy, where we experienced a delightful and unexpected Christmas celebration in December. Join Kimberly Holcombe and Tommaso il favoloso as they delve into the rich tapestry of Cortona's history and charm. Highlights of the Episode: Cortona's Ancient Roots: Discover the fascinating history of Cortona, a village with a legacy spanning approximately 3,000 years. Learn about its significance as one of Italy's oldest continuously inhabited villages, offering a glimpse into its storied past. The Journey to Cortona: Our drive through the narrow entrances and ancient city walls was an adventure in itself. Navigating tight spaces and construction blocks tested our driving skills but also provided moments of humor and relief. Stunning Views and Local Culture: Enjoy the breathtaking views from the Duomo over the Val di Chiana valley. Experience the vibrant holiday atmosphere in the main piazza. A Heartwarming Surprise: Encounter the magical moment of children singing Christmas carols, including “I'm Dreaming of a White Christmas” and John Lennon's “Happy Christmas.” The enthusiastic performance by 10-year-olds and colorful projections on the facades of the piazza's buildings created a festive and heartwarming atmosphere Dinner at the Osteria: Our day concluded with a meal at a bustling Osteria. We engaged in a pleasant conversation with a young couple while eating a delicious Tuscan meal. Reflect on a memorable day filled with joy at seeing Christmas celebrated in such a unique and different way that what we are accustomed to. Join us as we share this charming and heartwarming experience in Cortona, a place where history and festive spirit come together in a truly unique way. Stay tuned for more adventures in the coming weeks! Follow us on Social Media Instagram Facebook 

Nick Pitillo, owner of Osteria 166 in Downtown Buffalo shares concerns over multiple downtown businesses closing its doors in recent weeks full 274 Mon, 13 Jan 2025 20:00:35 +0000 xIJuVtl9eK1XtlHfriDklE0iFG2JhCA0 buffalo,news,wben WBEN Extras buffalo,news,wben Nick Pitillo, owner of Osteria 166 in Downtown Buffalo shares concerns over multiple downtown businesses closing its doors in recent weeks Archive of various reports and news events 2024 © 2021 Audacy, Inc. News

Send us a text$350 champagne with a greasy burger? That's the kind of culinary anarchy we're bringing to Episode 190 of The Funky Panther. Mikey finally resurfaces after three years of hiding—probably avoiding our calls—and we're diving face-first into Fort Worth's wine scene. Magnolia Wine Bar, 61 Osteria, Bowie House… yeah, we're basically sommeliers now, except we pair everything with fries. Oh, and did we mention our AI Christmas album? It's either a masterpiece or a cry for help—jury's still out.This episode's a beautiful dumpster fire of chaos: slap bets, wild bouncer stories, a musician who writes literal poop songs, and our half-baked plan to charm every “Jimmy” in late-night TV into putting us on their shows. We're also debating natural wine fermentation (spoiler: it's fancy rot) and dreaming about distilleries because clearly, we don't drink enough.As we kick 2024 to the curb, we're celebrating weddings, Navy dropouts, and career overhauls—all with the kind of reckless humor you've come to love (or tolerate). So, grab a drink—or five—and let's send this trashfire of a year off with the laughter, insanity, and questionable life choices it deserves. CALL OR TEXT OUR HOTLINE AND LEAVE US A MESSAGE! 817-677-0408Fort Worth MagazineBest of 2022 - Radio Personality/Podcast (Reader's Pick) Show LinksThe Funky PantherMerchYouTube

Morten Kaltoft har set det hele og smagt endnu mere. Og så lever og ånder han for italiensk mad. Hans telefon bimler og bamler med opkald fra italienske leverandører hver eneste eftermiddag, når han prøver at koble af og bruge tid med sin familie. Når han skal sove om natten, bliver han holdt vågen af tanker om sicilianske råvarer. Og heldigvis har han ikke bare et, men fem steder at få afløb for sine italofile drømme. Morten Kaltoft er nemlig medindehaver af de tre Osteria 16-restauranter i København samt Locale 21 i Indre By og Resto Bar på Vesterbro. Og i det nye afsnit af Euromans podcast ‘Arbejdstitel' er han med som gæst.  Morten Kaltoft har rejst Italien tyndt som både en særdeles observant spisende. Han er gavmild med sine tips (der er dog, i bedste Arbejdstitel-ånd, en restaurant i støvlelandet, der bliver holdt hemmelig for masserne), og han fortæller indlevende om tjenere, der efter et livs tjeneste på traditionsrige restauranter i Milano endelig får den anerkendelse, de har hungret efter hele karrieren.  Og så er der noget med en restaurant, hvor han spiser samtlige måltider på, når han er i Milano – en by, hvor han ellers synes, man skal lede længe for at finde det rigtige sted.  God fornøjelse med afsnittet, der er bragt i samarbejde med Gastrotools, der producerer køkkenudstyr, som michelinkokke sværger til. Gastrotools har blandt andet udviklet en 5-ply-serie, der er produceret i Italien på en familieejet fabrik. 5-ply betyder fem lag metal, hvor de tre midterste i aluminium leder varmen 15 gange bedre end rustfrit stål. Resultatet er perfekt varmefordeling og ingen brændt mad. Se mere på gastrotools.dk.

Meet Cassidy & Zeek!Cassidy and Zeek started their journey together in Florida. Cassidy's originally from Maryland but moved to Fort Myers in 8th grade. Zeek is a Florida native, born and raised in the Bonita Springs area. Three years ago, these two lovebirds packed up and moved to the Dominican Republic (DR) with the Christian Missionary Alliance, where they've been sharing their faith, connecting with locals, and building up communities ever since.Discovering the Dominican RepublicThe Dominican Republic's history is rich and layered, beginning as the first European colony in the Americas. Santo Domingo, its capital, was founded in 1496 and is recognized as the oldest continuously inhabited European settlement in the New World. This city became a critical base for Spanish exploration, and remnants of its colonial past remain in the cobblestone streets and preserved buildings of its Zona Colonial. Over the centuries, the DR has seen periods of Spanish, French, and Haitian rule, each leaving a distinct mark on its culture. The nation gained its independence in 1844, and since then, its resilient spirit has shaped a unique identity celebrated in its music, art, and traditions. Today, the Dominican Republic thrives as a vibrant blend of European, African, and Taíno influences, with a deep sense of pride in its cultural heritage and historical significance in the Caribbean. And if you love music, this is the birthplace of merengue and bachata—two energetic styles that will get you dancing in no time.What's the DR Really Like?When we asked Cassidy and Zeek how they'd sum up the DR in just three words, they said it's friendly, hot, and adventurous! The island's unique mix of rich history, lively music, and breathtaking natural beauty makes it an unforgettable place to live and explore.Best Time to VisitWhile it's a paradise year-round, Cassidy and Zeek recommend avoiding the rainy season. For the ultimate tropical experience, head over between October and July. HolidaysTwo major holidays in the DR are Mother's Day and Black Friday because the Dominicans love to shop. If you happen to visit on these days, get your shopping in! If you are a Carnival fan, it usually occurs between February and April. The DR's primary religion is Catholicism so there are also many holidays centered around it.Must-Visit CitiesThe DR's capital city, the largest city, Santo Domingo, is a must-visit! Known as the oldest city in the New World, it's filled with colonial architecture and historical sites, including the first cathedral in the Americas, Basilica Cathedral of Santa Maria la Menor. Check out the old fort walls in the colonial zone. For a taste of Santo Domingo, try the chocolate-making tour, where you can explore the history of the Cacao bean and the different percentages of chocolates, and you get to make your own chocolate bar. For a scenic stroll, walk on the Malecon oceanside walkway, where you can see the ocean, shop from local vendors, and enjoy live music. The city of Santiago de los Caballeros is another gem with a thriving cultural scene. It is a smaller city with friendlier people, and similar to Santo Domingo, it has mountains, beaches, and good food. Santo Domingo and Santiago are a 4-hour drive from each other. La Romana is known for its luxury resorts, golf courses, and the nearby Altos de Chavón, a recreated Mediterranean-style village.Outdoor Exploring Like a LocalBeaches: Punta Cana is famous for its resorts and beaches, which make it a top tourist destination. However, there are many less crowded beaches, such as Las Terrenas, Cabarete, and Puerto Plata, on the northern coast, and Juan Dolio on the southern coast. Las Terrenas is on the northeastern coast, and it is Cassidy and Zeek's favorite with its crystal clear water and perfect palm trees. Cabarete is a vibrant boho surfer beach. Playa Rincon and Bahia de Las Aguilas offer some of the most pristine beaches.Hiking: If you're up for an adventure, try canyoning at El Tabernaculo. This is a must-hike, and you can slide down mini waterfalls. This hike is only about 2 hours long. Another incredible hike is Venti siete Saltos at the Damajagua Waterfalls. Here you can hike a trail up to the top of the mountain and you can float down a river, jumping off 27 rock sections into the next water pool. You can also choose whether you want to do a beginner, intermediate, or expert trek. Salto de Jimenoa. Pico Duarte is the highest peak in the Caribbean, standing at 10,164 feet (3,098 meters). You can sign up for a guided camping trip up the mountain, and the views and natural beauty is stunning. What to PackBring your camera! Essentials to Pack: Don't forget the sunscreen, bug spray, and a good pair of hiking shoes if you want to explore beyond the beach!Where to Stay In Santo Domingo, The Embassy Suites is only $130 a night and is much more luxurious than embassy suites in the US. There are many unique historic hotels in the colonial zone. From here you can always have easy access to the happenings of the town such as shopping, events, music and food.Fun Culture Facts!Savoring the FlavorsCassidy and Zeek raved about the food, and we're here for it! Dominican cuisine is a blend of Spanish, African, and Taíno influences, with dishes like mangu (mashed plantains) and la bandera (a hearty plate of meat, rice, and beans). Some favorite Santo Domingo restaurants of Cassidy and Zeek include El Conuco, Osteria del Cappuccino, and La Tapa. Osteria del Cappuccino is an authentic Italian restaurant, and it is so tasty that it is endorsed by the Italian embassy! La Tapa has many options, great steaks, and excellent drinks. Keep in mind water is more expensive than liquor in the DR! El Conuco is a traditional Dominican restaurant located closer to the colonial district. El Conuco is a famous celebrity spot with the citations of Selena Gomez and Brad Pitt, and it hosts live merengue music in the evenings and weekends. Don't even get us started on the coffee—locally grown and deliciously rich, it's a must-try for every coffee lover. Their favorite coffee shop is The Greenhouse. A popular drink in the DR is a mochaccino. Be careful when ordering a Machiatto because, unlike Starbucks, it is an extremely concentrated expresso drink.Travel on Any Budget!The DR has options for every budget. A week's trip could be affordable with plenty of local eats and budget, or if you're feeling bougie, there are tons of all-inclusive resorts and fine dining options, especially around Punta Cana and La Romana.Memorable Moments and What's NextCassidy and Zeek have countless stories to share from their time in the DR, from helping communities to wild "off-the-beaten-path" treks. As they wrap up their time in the DR, they're looking forward to their next destination: Mexico! But if you want to connect with them before they go, follow @_CassidyMarquez on Instagram to chat more about their mission work with the Christian Missionary Alliance. To help Cassidy and Zeek on their next adventure to bring healing and the Gospel and aid to Mexico, click HERE.So, Travel Brats, if the DR isn't already on your travel list, Cassidy and Zeek's stories might just convince you that they should be. Whether you're a beach bum, a history buff, or a foodie, the Dominican Republic has something for everyone!

The culinary landscape of Missouri is as diverse as its geography, and this episode serves as a delicious exploration of that richness. Arnold Stricker and Mark Langston host Porcshe Moran-Murphy and Chef Mathew Unger, who discuss their collaboration on a book that encapsulates the essence of Missouri's comfort food. Their book, Missouri Comfort, not only offers recipes but also serves as a guide to the state's food traditions. Moran and Unger discuss the significance of various ethnic cuisines in Missouri, shedding light on how these influences have shaped local dishes. They share personal stories about their favorite recipes, including the nostalgia tied to family meals and the creative process of developing recipes that resonate with both novice and experienced cooks. The discussion highlights the importance of using local ingredients and supporting local businesses, showcasing the interconnectedness of community and food. This episode is a must-listen for food enthusiasts and anyone interested in the cultural tapestry that makes Missouri's culinary scene unique.[00:00] Introduction and Greetings[01:27] Discussing Restaurant Etiquette[02:46] Introducing the Guests: Porcshe Moran-Murphy and Mathew Unger[03:19] Portia Moran's Background and Career[07:14] Collaborating on the Book: Missouri Comfort[08:35] Matthew Unger's Culinary Journey[11:46] Exploring Missouri's Food Scene[23:27] Balancing Career and Family[31:06] Grandma's Recipes and Childhood Memories[32:17] First Cooking Experience at Notre Dame[33:22] Creole and Soul Food Influences[34:36] Local TV Appearances and Food Network Aspirations[35:37] Travel Guide to Missouri's Culinary Scene[36:56] Supporting Local Ingredients and Farm-to-Table Movement[38:14] Upcoming Book Signings and Events[40:31] Kansas City Burnt Ends and BBQ Tips[42:27] Favorite Foods and Cooking Preferences[45:03] Bacon Recommendations and Cooking Tips[46:55] Barbecue Techniques and Pizza Ovens[49:49] Conclusion and Book PromotionMissouri Comfort BookBook Presentation/SigningsOctober 26, 10am-2pm: Kitchen Conservatory, St. Louis, MONovember 2, 11am-2:20pm: Grace Meat + 3, St. Louis, MONovember 15, 6:30pm-9:30pm: Bartolino's Osteria, St. Louis, MONovember 16, Noon-1pm: Holts Summit Public Library, Holts Summit, MONovember 16, 6pm-7pm: Southern Boone County Public Library, Ashland, MODecember 17, 6pm-7pm: Callaway County public Library, Fulton, MOThis is Season 7! For more episodes, go to stlintune.com#missourifood #missourirestaurants #culinaryscene #missourichefs #missouricomfortfood #comfortfoodLinks referenced in this episode:dredscottlives.orgmissourilife.com

This episode of The So So Show focuses on the upcoming events at West Quay, such as the Olympics fanzone and live sports screenings. We feature interviews with Westquay, find out that Levi's has way more to offer than just jeans, talk to L'Osteria about their amazing pizzas and get beautified in Space NK. Southampton offers a variety of summer events and activities for residents and visitors. Tours of the city provide insights into its history and hidden gems. West Quay is hosting the Olympics fanzone and live sports screenings. Levi's store in West Quay offers more than just jeans, including tailoring services. L'Osteria is an authentic Italian restaurant with a focus on pizza and pasta. Space NK is a beauty store that offers a wide range of brands and personalized consultations. Summer Events at West Quay Discovering Fashion at Levi's "Go on one of these tours and discover the history of Southampton." "West Quay is an official Team GB fanzone for the Olympics and Paralympics." "Levi's store offers tailoring services for jeans and chinos." Chapters 00:00Exploring Southampton's History and Hidden Gems 06:10Summer Events at West Quay 11:25Discovering Fashion at Levi's 18:50Authentic Italian Dining at L'Osteria 25:02Beauty and Skincare at Space NK

Crystal speaks to food blogger, cookbook author and entrepreneur Isabella Niehaus about her latest venture in Wellington where she cooks up delicious feasts at her “langtafel” every second Wednesday night at Osteria restaurant.See omnystudio.com/listener for privacy information.

CarneyShow 06.25.24 Mike Reno, Salve Osteria, Alex Stone, Dan Moren, George Mahe by

Nel 2015 Alessandra lascia il suo lavoro ben pagato a Google Italia per seguire il cuore: da una parte quello che oggi è suo marito e padre di suo figlio e dell'altra l'amore per la cucina e per Napoli.

In Italia esistono molte tipologie di posti dove mangiare, alcuni nomi possono creare un po' di confusione. In questa puntata Katia e Alessio proveranno a chiarire le differenze fra "osteria", "trattoria", "tavola calda", "agriturismo" e soprattutto a evitare le "bettole"!  Vi ricordiamo che potete ascolta la puntata di ITALIANO ON-AIR anche su YouTube, sul canale della Scuola Leonardo Da Vinci (https://www.youtube.com/italianinitaly) con i sottotitoli sincronizzati: https://www.youtube.com/playlist?list=PLk1Mvf5hofYWIXAuJUg4mTFFkluew8_HkLa trascrizione la puoi trovare anche nella pagina del podcast: https://podcast.scuolaleonardo.com, scorrendo in basso.Siamo anche sulle principali piattaforme di podcast: Apple Podcasts | Spotify | Amazon Music | YoutubePer informazioni sui corsi della Scuola Leonardo da Vinci:  www.scuolaleonardo.com Se vuoi contattarci o proporre qualche tema da affrontare nei prossimi episodi scrivi a podcast@scuolaleonardo.com----------- ENGLISH ------------In Italy there are many types of restaurants and their names can create confusion. In this episode, Katia and Alessio will try to clarify the differences between "taverna", "trattoria", "tavola calda", "agriturismo" and above all to avoid "bettole"!  We remind you that you can listen to the episode of ITALIANO ON-AIR also on YouTube, on the Scuola Leonardo Da Vinci channel (https://www.youtube.com/italianinitaly) with synchronized subtitles:https://www.youtube.com/playlist?list=PLk1Mvf5hofYWIXAuJUg4mTFFkluew8_HkYou can find the transcript on the podcast page: https://podcast.scuolaleonardo.com, scrolling down.We are also on the main podcast platforms: Apple Podcasts | Spotify | Amazon Music | YoutubeFor information on the Scuola Leonardo da Vinci courses:  www.scuolaleonardo.com To contact us or to propose some topics, write to podcast@scuolaleonardo.com 

On this week's episode, host Caryn Antonini is joined by guest, Chef Lorenzo Boni, Executive Chef at Barilla America, where he is responsible for culinary projects throughout the company. Chef Lorenzo sets gold standards for industrial recipes and how best to use their products. He creates recipes for customers on social media, and his goal is to educate his audience about delicious, sustainable and healthy cooking. He's a passionate brand ambassador and spokesperson as well as an Italian Food Culture Educator around the globe. Chef Lorenzo hails from Bologna, Italy where he grew up with a passion for cooking and ultimately, traveled throughout the country, honing his skills and learning from top chefs in Italy's various regions. He worked at New York's famed San Domenico restaurant and then returned to Italy to open his own award-winning Osteria in Bologna. Soon after he began working for Barilla in Parma and has been with the company in the U.S. for over 20 years.For more information on our guest:@cheflorenzoboni@barillausCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowCultivated By Caryn is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/

What options do you have when dining out in Italy? From quick street food to leisurely sit-down meals, Italian dining offers a spectrum of experiences. From the trattoria, to the osteria, and finally the ristorante, each eatery offers a different dining experience. Embracing the local dining culture involves understanding nuances in these distinctive establishments.

This week, we talk about the new film ‘Civil War', directed by Alex Garland, which depicts a future US that's divided and decimated. It stars Kirsten Dunst as a veteran photojournalist, who is on a road trip with a ragtag group of colleagues. They're driving through the war-torn north-east to reach the White House before it is stormed by rebel forces. The film has been highly praised as well as highly criticised. What is it trying to say about the state of America? Is it a war film, a political film, or both? The FT's politics columnist Stephen Bush and US executive producer of audio Topher Forhecz join Lilah to discuss.-------We love hearing from you. Lilah is on Instagram @lilahrap and we're on X @lifeandartpod. You can email us at lifeandart@ft.com. We are grateful for reviews, on Apple, Spotify, etc.-------Links (all FT links get you past the paywall): – Danny Leigh's review of Civil War (he liked it less than we did): https://on.ft.com/4aTzD6P – FT critic Leslie Felperin's interview with Alex Garland: https://on.ft.com/3W03lmt – You can get a free trial of Stephen's political newsletter Inside Politics – which includes a daily cultural recommendation – by clicking here– Stephen Bush on X at @stephenkb.– Listen to our episode ‘How to process the news when it all feels bad', with FT foreign editor Alec Russell. You can find it in our feedMore or Less:– Topher wants to see more interesting landmarks used in films, as in ‘North by Northwest' and ‘John Wick: Chapter 4'– Stephen wants to see no more ‘Ghostbusters' ever. Here's the FT's 2-star review of ‘Ghostbusters: Frozen Empire': https://on.ft.com/4aVOEot – Lilah wants fewer menus. She recommends 15 Fox Place in Jersey City, and Osteria 16 in Copenhagen-----The FT Weekend Festival is coming back, and will be in Washington on May 4. Speakers include Nancy Pelosi. To book tickets, go to ft.com/festival-us and use our exclusive discount code: weekendpodcast. Special FT subscription offers for Life and Art podcast listeners, from 50% off a digital subscription to a $1/£1/€1 trial, are here: http://ft.com/lifeandart—Clips this week are from A24Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

What better way to celebrate the culinary and beverage geniouses of Fort Worth, TX than to partner with the James Beard Foundation? We think there is nothing better and Charisse and Kristi were honored to serve as podcast sponsors for the event held at Colonial Country Club on March 4.  With microphones in hand, the two took to task catching chefs and vendors before the kickoff of the 1.5 hour cocktail party.  The entire list of participants and sponsors can be found on the Colonial Culinary Classic website, but here is are the interviewees for this episode!Chef Martin Meadows - Colonial Country ClubChef Jon Bonnell - Bonnell's, Waters, Jon's Grill, Buffalo BrosChef Blaine Staniford - 61 Osteria, Grace, Little Red WaspChef Jenny Castor - Luckybee KitchenChef Rodrigo Cárdenas - Don ArtemioChef  Maricsa Trejo - La Casita BakeshopChef Juan Rodrigues - Magdalena's Matt Jacquinot - Holladay BourbonAshley Austin & Keith Beardsley - Delicato Family WinesStacie Pearlman - Lalo Tequila Grant Morgan - Hotel DroverFaith Fulginiti - Wilson DanielsMasumi Pinto - Fort BreweryOlivia Jacobs - Remus Bourbon WhiskeyA special shout out to Chef Amy McNutt of Maiden, Spiral Diner, and Dreamboat Donuts & Scoops for representing the Vegan community so well!  We'll get her on an upcoming podcast for sure!  There are many other chefs and vendors well deserving of a shout out - y'all did amazing!Varsity Communications, led by Dick Stephens, partnered with Jeremy Lamb, Colonial Somm and F&B manager along with the Charles Schwab Challenge to bring this event to  Ft. Worth and Colonial for the 2nd year. This year was every bit as exciting and we know you'll want to join next year after hearing about it from our guests!We would be absolutely remiss to not mention the James Beard Foundation who inspires the culinary scene all over the US through education, inspiration, support and scholarship.  Funds raised at the event go toward financial support for  young women who want to enter the culinary industry.  We can't think of a better cause!THIS WEEK'S WINE FIND:  The Parkside Flask from High Camp Flasks!  CLICK HERE TO GET ONE WITH OUR SWTW DISCOUNT! Use discount code SOMMWOMENTALKWINE to save 15%!Thanks again for your support and please share with all of your friends and fellow wine lovers!  You, our commuThanks for joining Somm Women Talk Wine! Check out our socials for more fun filled wine exploration!Instagram:@somm_women_talk_wine@kristiwinenerd@charissehenryfw@kmayfield109All episodes are also on our website:SommWomenTalkWineCharisse and Kristi

Weekly Special: Salve Osteria

We get physically closer to the microphone to bring you this week's episode...We rewind to A LOT of rain, A Paper Hat, luminaries, and snow. We're looking forward to the piercing event at MEUS, Mapso Bra Fit, Boss Molly Cocktail class, MLK luminary event, FORT, and an art opening at the Walsh Gallery. Double your pleasure with double the things to know with Osteria del Corso, The Order, Sandwicheria, Maplewoodstock, Cannaboy, and The Corner Slice. SOPAC Thing To Know: tune in next week for an interview with rock legend Willie Nile! And find out about the 2024 SOMAPSO drinking game. It's Poe-tastic!LINKS:Community Coalition on Race LuminariesMaplewoodstock band applicationWillie Nile at SOPACCannonball - The Breeders

Karime López is the chef at Gucci Osteria in Florence, Italy. She was born and raised in Querétaro north of Mexico City and learned the love for good food from her mother and grandmother. As a chef, she's worked in some of the most prestigious kitchens around the world, from Mugaritz in Spain to Ryugin in Japan, before finally landing in Italy, working for Massimo Bottura. We'll hear about Karime López's work in most parts of the world and then becoming head chef at Gucci Osteria in 2018, where she now works with her husband, chef Takahiko Kondo. All of the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

This show is presented by Heather Barnes, the leading food photog in the South. Becky Diamond graces our studio talking about her latest book- The Guilded Age Cookbook. Delight guests this holiday season with rich tasting recipes and decorating suggestions from the famously extravagant Gilded Age with Becky Libourel Diamond's The Gilded Age Cookbook: Recipes and Stories from America's Golden Era. In it, Diamond includes recipes for classic holiday fare such as roast turkey, as well as more unique entrees like deviled spaghetti; historical facts about 19th century celebrations; and stunning photos. “The food served on Christmas Day was supposed to be rich, frivolous, delicious, and appealing to both children and adults …” Diamond wrote in the book. “As a result, Christmas dinner was one of the most carefully planned meals of the year for Gilded Age women.” Throughout The Gilded Age Cookbook, Diamond dishes up a masterful blend of recipes for timeless favorites, decorating tips, and fun facts that both history buffs and foodies will appreciate. Chapters cover Culinary Innovations, Outdoor Eats, Dining Out, By Invitation Only, and of course, Holidays. Becky Libourel Diamond is a food writer, librarian and research historian who specializes in reconstructing historical recipes. She has collaborated with several chefs and food groups to recreate historic dinners, including Marc Vetri's Osteria restaurant in Philadelphia, Chef Adam Diltz of Elwood Restaurant in Philadelphia, COOK (a demonstration kitchen in Philadelphia) and Edible History Supper Club in New York City. Connect with Diamond on Instagram (@BeckyLDiamond), Facebook (@BeckyLDiamond), Twitter (@BeckyLDiamond) and LinkedIn (@Becky-Libourel-Diamond). For more information about the author, visit her website at www.beckyldiamond.com

This show is presented by Heather Barnes, the leading food photog in the South.Becky Diamond graces our studio talking about her latest book- The Guilded Age Cookbook.Delight guests this holiday season with rich tasting recipes and decorating suggestions from the famously extravagant Gilded Age with Becky Libourel Diamond's The Gilded Age Cookbook: Recipes and Stories from America's Golden Era. In it, Diamond includes recipes for classic holiday fare such as roast turkey, as well as more unique entrees like deviled spaghetti; historical facts about 19th century celebrations; and stunning photos.Other dishes on the holiday menu are peas served in turnip cups, steamed halibut with egg sauce, and of course, the coveted plum pudding.“The food served on Christmas Day was supposed to be rich, frivolous, delicious, and appealing to both children and adults …” Diamond wrote in the book. “As a result, Christmas dinner was one of the most carefully planned meals of the year for Gilded Age women.”Throughout The Gilded Age Cookbook, Diamond dishes up a masterful blend of recipes for timeless favorites, decorating tips, and fun facts that both history buffs and foodies will appreciate. Chapters cover Culinary Innovations, Outdoor Eats, Dining Out, By Invitation Only, and of course, Holidays.With a tasteful combination of easy-to-follow recipes, artistry and history, readers can expect to get a good sense of what the Gilded Age looked (and tasted) like through The Gilded Age Cookbook.“A beautifully designed and photographed cookbook, filled with intriguing stories. The parties and events may have been excessive, but the classic recipes here look simple and doable to make,” said Dianne Jacob, author of Will Write for Food.About the AuthorBecky Libourel Diamond is a food writer, librarian and research historian who specializes in reconstructing historical recipes. She has collaborated with several chefs and food groups to recreate historic dinners, including Marc Vetri's Osteria restaurant in Philadelphia, Chef Adam Diltz of Elwood Restaurant in Philadelphia, COOK (a demonstration kitchen in Philadelphia) and Edible History Supper Club in New York City.She has been writing about food since 2008, sharing her passion for food and history with the world through her books: The Gilded Age Cookbook, The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America's First Cooking School. She lives in Yardley, Pennsylvania.Connect with Diamond on Instagram (@BeckyLDiamond), Facebook (@BeckyLDiamond), Twitter (@BeckyLDiamond) and LinkedIn (@Becky-Libourel-Diamond). For more information about the author, visit her website at www.beckyldiamond.com

Welcome to this week's pie-cast, erm, podcast!We rewind to the happy hour at Botanica Boutique, Maplewood Record Fair, Evolving art exhibit at 1978, and Jamie Novak's Organize class.We're looking forward to The History of the Pregnancy Test with Karen Weingarten, Edited book event, Mapso Family Follies, Sadies' LBD event, Nate Sullivan at Fox and Falcon, Cranksgiving, Love My Park, and the All My Friends dance party at Osteria del Corso. While we're on vacation, don't miss the Small Business Saturday street fair in South Orange, Maplewood Vintage Show, and Stephen Whitty presents Independence Days.Three things features a volunteer opportunity, Thanksgiving pre-orders, and a new local business. Plus - a pie bracket update! Go vote in our Instagram story!Not to put too fine a point on it, but make a little birdhouse in your soul and remember, we're off next week. While your waiting for us to return on 11/30, you can go listen to some bonus eps!Links:Jamie Novak - DeclutteringIM Isabel Martin - tennis pouchesRidgewood Row Fall Open MarketCranksgivingBirdhouse in Your Soul

Join me for quick thoughts on food in Bologna, captured through the lens of one special meal at Osteria del Mirasole. Detailed show notes are at the Cheftimony website.

The Gilded Age is enjoying a renaissance, thanks in part to TV shows like The Alienist and the Julian Fellowes HBO series, The Gilded Age. And here to help foodies duplicate — and celebrate — meals from this opulent period in U.S. history is food writer and research historian Becky Libourel Diamond. In her new book, The Gilded Age Cookbook: Recipes and Stories from America's Golden Era, she dishes up delicious recipes seasoned with side stories about the excesses of this fascinating era. Web: https://www.amazon.com/Gilded-... More: Food writer Becky Libourel Diamond transports readers to a time of lavish banquet tables draped in snow-white linen and set with delicate china and sparkling crystal drinkware in her new book, The Gilded Age Cookbook: Recipes and Stories from America's Golden Era. In it, Diamond dishes up delicious recipes for timeless favorites like rich soups, juicy roasts and irresistible desserts updated for modern kitchens. Peppered with details and entertaining stories of celebrities from the era, such as the Vanderbilts and Astors, The Gilded Age Cookbook is perfect for foodies, history buffs, pop culture enthusiasts and anyone with an appreciation for the epicurean pleasures associated with the Gilded Age. “Culinary roles for women and minorities became more significant during this timeframe, and innovative technologies such as kitchen appliances and packaged food were game changers,” Diamond said. With a tasteful combination of easy-to-follow recipes, artistry and history, readers can expect to get a good sense of what the Gilded Age looked (and tasted) like through The Gilded Age Cookbook. “A beautifully designed and photographed cookbook, filled with intriguing stories. The parties and events may have been excessive, but the classic recipes here look simple and doable to make,” said Dianne Jacob, author of Will Write for Food. About the Author Becky Libourel Diamond is a food writer, librarian and research historian who specializes in reconstructing historical recipes. She has collaborated with several chefs and food groups to recreate historic dinners, including Marc Vetri's Osteria restaurant in Philadelphia, Chef Adam Diltz of Elwood Restaurant in Philadelphia, COOK (a demonstration kitchen in Philadelphia) and Edible History Supper Club in New York City. She has been writing about food since 2008, sharing her passion for food and history with the world through her books: The Gilded Age Cookbook, The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America's First Cooking School. She lives in Yardley, Pennsylvania. Connect with Diamond on Instagram (@BeckyLDiamond), Facebook (@BeckyLDiamond), Twitter (@BeckyLDiamond) and LinkedIn (@Becky-Libourel-Diamond). For more information about the author, visit her website at www.beckyldiamond.com. Amazon link: https://www.amazon.com/Gilded-... ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®

The Texas Rattlers will stage a culinary experience like no other, as a Chef Tim Love-hosted rattlesnake cooking competition, featuring 14 renowned chefs from the region, takes over the Fort Worth Stockyards. Graham Elliott (Le Margot) Blaine Staniford (Grace, 61 Osteria and Little Red Wasp) Rodrigo Cardenas (Don Artemio) Juan Rodriguez (Magdalena's) Kemel Rodriguez (Paloma Suerte) Taylor McCreary (Lonesome Dove) Bert Nichols (Tannahill's Tavern) Trevor “Big T” Sales (Brix Barbecue) Christian Lehrmann (Tinies, Side Saddle Saloon) Trevor Heim (Heim Barbecue) Jon Bonnell (Bonnell's, Waters, BUFFLAO BROS, Jon's Grille) Zach Lewis (Atico) David Wetli (Dickies Arena) Grant Morgan (97 West) On Friday, October 6 a unique food festival will take over Mule Alley in the iconic Fort Worth Stockyards, as the Texas Rattlers, the Metroplex's first-ever professional bull riding team, stage a rattlesnake cooking competition – Rattle Battle – curated and hosted by renowned Chef Tim Love. The competition, scheduled for Friday, Oct. 6, will feature 14 accomplished celebrity chefs from the region competing head-to-head for the title of who can create the best rattlesnake dish as voted on by attendees and a panel of esteemed experts.   Each of the 14 participating chefs will get to select the type of cuisine they cook, so long as the dish showcases rattlesnake. Those in attendance for the Rattle Battle, presented by Chef Tim Love, will each receive a Texas Rattlers token to vote on their favorite dish throughout the event. The Top 3 fan-voted dishes will then advance to celebrity judging, with the panel of three, to-be-announced distinguished culinary experts determining the inaugural 2023 Rattle Battle Champion.   Rattle Battle, hosted by Chef Tim Love, will begin at 3:00 p.m. CDT. Final judging will begin at 4:00 pm. CDT, followed by the reveal of the Champion at 4:15 p.m. CDT and the conclusion of the culinary extravaganza at 5:00 p.m. CDT. The winning Chef will receive a $2,500 cash prize, as well as a prize pack valued at more than $1,000, including Ariat Boots, an RTIC Cooler, TX Whiskey and more.  See omnystudio.com/listener for privacy information.

Maria Valetta, wine educator and certified sommelier, and Robert Tas review the wine list at Brera Osteria. This restaurant is known as one of the best places to eat Italian food without pretension or fanfare. It's a place to relax, eat, enjoy, and drink wine. Feel free to flip the list and order the wine to kick off the relaxation. Maria explores the mostly Italian wine list from region to region to find the best of the fine and fun wines and offers pairing suggestions to help you find the wine to complement the meal.  Wines reviewed include: 2019 Falanghina San Salvatore, Campania, Italy 2013 The Montefalco Rosso Tenute Lunelli, “Ziggurat”, Italy 2010 Borgogno, Barolo “Cannubi”, Piemonte, Italy    For more information on today's episode, and the wines you love to love, visit www.corkrules.com.  

Giant skeletons, talking burgers, and gin, oh my!We rewind to the Framing Mill, Ariyoshi, and Oysterfest, with an official recap sent by organizers. Who won the burger bash? We tell you! Looking forward to the latte art showdown at The Order, Full Circle art opening at SOPAC, Monday Night Music Bingo at Osteria del Corso (and pizza!), Lucky 7s night at Fox and Falcon, and Local Heroes at Pickett's. Three things with Scratch Taco + Asado, Painters in the Park, and a CHS reunion. If you're coming to the pre-Pedrito meet-up, we tell you where we'll be. As Sweet Vermouth sings: One more sip of gin and then we'll go…LINKS:Framing MillPedrito MartinezCHS Class of 1973 Reunion

Food Trucks have become a popular (and dare we say sought-after) foodie trend, but what happens when you bring two hot trends into one concept? Our first guests, Electronic Eats set out to do just that. Co-Founders Nina-Maria Lara-Daniels and Armand Wilson met during the filming of a movie, and found a mutual love of gaming and food. Somewhere along the way, the pair's love and ideas blossomed, and Electronic Eats was born. Of course not all ideas run smoothly when they are first established, so tune in to hear how they turned a second-hand food truck into a well-run, entertaining, and food-centric mobile gaming center. Co-Founder Rich Shaget and his Chef, Randy Smith, joined us to discuss Osteria 545. The location offers a deeper connection to the community, holding a history in the culinary world which you'll find etched into their bar-literally. As for their venue's refurbished areas--the rooms were established to offer a better dining experience. They wanted to ensure that guests of Osteria 545 would have an uninterrupted meal while partaking of the set-menus and fresh takes on farm-to-table specials. What makes this restaurant even more remarkable? Co-Founder Bruce Santino is also the owner of Black Sheep Farm, which offers fresh produce on a weekly basis for both Chefs (Santino and Smith) to come up with creative dishes for their patrons to enjoy. Looking to hear more? Then tune in to find out about one of the Specials running this week at Osteria 545, and so much more! Our final guest, Co-Founder and Head Brewer Wayne Humphrey of My Local Brew Works, joined us from their location just inside Globe Dye Works. We had an in-depth discussion regarding how Wayne and his co-founder (Tim Montague) began their journey into the craft-brew scene, and how their business concept offers a distinct difference from all other breweries. After making a splash on the competition circuit they formed a friendship with Philly Brewing icon and author, George Hummel, who helped their journey with his expertise. After delaying the initial launch for My Local Brew Works (as a result of the 2020 pandemic), Humphrey and Montague are preparing their Northeast Philadelphia-based business to launch, offering cases of beers that are chosen and created by you--that's right! Your next gathering, event, or heck--even if you just want to grab a beer to brag about is at your fingertips. If you want to know more--stay tuned until the end of this week's Food, Farms, and Chefs episode to find out!

Today on Soul Sessions, we're talking with Chef Chaz Lindsay and General Manager Jonathan Webb of Pulito Osteria at the Belhaven Town Center.

Welcome to Travel, Fly, Sexy! - A travel podcast powered by travel agency Travel Goddess International. Join our hosts Natasha Wilson (@tashwils), owner of Travel Goddess International and Jasmine Anderson (@sincerelyjsmn), owner of Boss Babes Love Brunch for weekly episodes spilling all the travel tea, sharing personal travel experiences and dropping the gems needed to turn your travel dreams into reality! Streaming everywhere, every Wednesday. Episode 8 Show Notes:  In this episode we the best things to do, see, eat & enjoy in the City of Brotherly Love - Philly!  Goddess Mail:  A group of girls attack their gate agent, after learning that their flight was delayed https://twitter.com/crazyclipsonly/status/1661436902501945344?s=46&t=Cgn_XIuz_HYfkbw30djxjw  Aqimero Bottomless Brunch https://www.aqimero.com/specials/brunch Green Eggs Cafe https://greeneggscafe.com/ Pearl & Mary https://www.pearlandmary.com/ Sampan http://www.sampanphilly.com/ Osteria https://www.osteriaphilly.com/ King of Prussia Mall https://www.simon.com/mall/king-of-prussia Center City Sips - Happy Hour program every Wednesday in Philly during the Summer https://centercityphila.org/explore-center-city/ccd-sips/sips-list-view?search=15%25 Traveling Travel Agent - Travel Deal of the Week:  5 day, 4 night getaway to Iceland

While you may know Verona as the home of Romeo and Juliet, there is much more to this incredible city in Italy.There is an ancient Arena.There are some stunning churches.You'll find old city walls and vibrant piazzi (town squares).There are old stately homes with gardens.And there are streets to wander around and get a bit lost in.Oh, did I mention the fabulous food and delicious wine?Verona is definitely worth spending a few days in.Want to chat more about the awesome city of Verona, then send me a note at lynne@wanderyourway.com.In this episode:2:03: Placing it on the map and some initial thoughts5:56: The Arena7:53: Romeo and Juliet9:25: Torre Lamberti10:40: Sant'Anastasia14:06: The Italian Piazza14:29: Piazza Erbe15:24: Piazza dei Signori16:35: Piazza Brá19:15: Castelvecchio19:57: Ponte di Castelvecchio / Ponte Scaligero22:02: Castel San Pietro22:46: Chiesa Santa Maria in Organo24:36: Giardino Giusti27:40: Chiesa dei Santi Nazaro e Celso28:50: Wandering and getting lost31:33: Tips33:52: Listener reviews34:42: Wrapping it upImportant links:Veneto Region • ItalyGiardino Giusti: One of the Best Sites in Verona Italy Verona Tourism BoardPalazzo GelmiGiardino GiustiVerona ArenaVerona Walking Tour (highly recommend)Churches of VeronaSanta Maria in OrganoThe Beautiful City of Verona Italy: It's More Than Romeo and JulietLa GrigliaIl Vicoletto (no website)Osteria del BugiardoSupport the showThanks to Callisa Mickle who edits the audio.Follow Wander Your Way:InstagramFacebookPinterest

We review the new South Grand restaurant from the founder of The Gin Room and the namesake of STL's beloved Café Natasha.

 Join Megan Lynch and Debbie Monterey as they interview Katie Collier, owner of Katie's Pizzeria and Osteria, who shares her personal story of overcoming adversity and building a successful restaurant business. From being homeless and living out of a grocery bag to opening multiple locations and a frozen pizza facility, Katie's journey is an inspiration. She also discusses her commitment to giving back by supporting nonprofits through her restaurant and her latest venture in ballpark village. Tune in to hear her story of resilience and how she turned her life around while making a positive impact on her community.

CarneyShow 06.06.23 Arthur Smith, Salve Osteria, George Mahe, Brendan Wiese by

“And so you really are able to experience and meet the world from a very small and beautiful place, which makes you really aware of what's around you. Its a very cosmopolitan place in the countryside next to a tiny town.” We're in great company with Angelica Fenzi, the 4th generation of the Fenzi family to play her part in savoring, refining and celebrating the history of Fattoria San Donato, a small medieval village, working farm, winery and agriturismo immersed in the rolling hills of the Tuscan countryside.  Fattoria San Donato and the Fenzi family will always hold a special place in my heart and memory as it was here that Nick Beyer got down on one knee and asked me to marry him, set to the scene of the sun setting over the vineyards, as we nestled into a private picnic paired with the most perfect wine.  As we celebrate the 1 year anniversary of our engagement, it brings me the greatest, most sincere pleasure to share this story of the place and the people that inspired Stay In Good Company.  Top Takeaways [2:25] From a cherished childhood growing up on her family's agriturismo, Angelica moved to London to study anthropology and then Milan to study food and wine, before returning home with that education and appreciation for the terroir and architecture at Fattoria San Donato's doorstep.  [8:10] Its a whole family affair to keep the fattoria fully functioning with Angelica overseeing the marketing, weddings and events, her sister Fiamma taking care of the animals, and her sister Benedetta learning her way around the vineyard and winery.  [10:15] What Angelica's parents have taught her about kindness, generosity, and passion for food and wine.  [11:50] How San Donato came to be, dating back to when it was a hilltop medieval village first documented in 971 AD, to when the Fenzi family purchased the property in 1932, slowly turning it into the farm, winery and agriturismo it is today. [19:00] Expect to experience all of your senses when you arrive at San Donato - the warmth of the sun, the smell of rosemary, the view of beautiful green hills, the taste of a crisp glass of Vernaccia, and the sound of laughter coming from the courtyard.  [22:40] There's so much of Tuscany to explore without having to leave San Donato - from cooking classes to truffle hunting, a dip in the pool to yoga and meditation with horses, you'll learn the techniques, the history and the intention behind these cultural experiences. [26:45] Since the beginning, the Fenzi family has realized they too are guests passing through this place and thus their respect for nature allows the grapes to speak for themselves and be a reflection of the terroir. [42:00] What Angelica and her sisters aspire to do in being the next generation to steward San Donato, from showcasing more art, collaborating with local craftspeople, and continuing to celebrate the Tuscan gastronomy.  Notable Mentions ASD Piuma Sacra (Sacred Feather) Things to do about San Gimignano Gelateria Dondoli  Galleria Continua Vernaccia Wine Experience  Osteria del Carcere  Ristorante Perucà Santo Spirito Square for aperitivo in Florence Volterra where Twilight was filmed Small towns of Monteriggioni & Abbadia a Isola Visit For Yourself Fattoria San Donato Website  @fattoriasandonatobio Stay In Good Company Website

Ci sono tantissimi modi di cucinare il baccalà nella cucina italiana, ma quello che trovate da Francesco's Osteria di Adelaide, nel quartiere di Torrensville, è proprio quello "alla veneziana".

Maria Valetta, certified sommelier and wine educator, and Robert Tas explore the wine list at Osteria Delbianco. Located in midtown, a stone's throw from Manhattan's fashionable shopping and theater districts, this is a charming Italian gem where you can enjoy authentic Italian fare in a comfortable setting. They also offer an extensive list of award-winning wines which Maria helps us navigate. Wines reviewed include: The Jermann Pinot Grigio The Sella e Mosca Cannonau Riserva The Tommasi Ripasso Valpolicella Classico Superiore For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Traveling opens up our eyes to other cultures and new cuisines, allowing us to experience the world through a different lens and appreciate what it has to offer. Especially for chefs, learning the history of food and tasting local products can change how we view food. Today's guest spent years living and working in Bergamo, Italy, which fed his love for Italian cuisine and changed the trajectory of his career. Jeff Michaud, owner of restaurant Osteria in Philadelphia, sits down with host Eli Kulp and chats about his travels and career working with some of the best chefs in the business. Now, Jeff shares his love for Italy and its food through La Via Gaia, a luxury tour company he started with his wife, Claudia, who he met in Italy. They're bringing people to special places they couldn't otherwise find on their own. Think cooking classes in someone's kitchen on the side of a mountain or deep underground in a private wine cellar! And for those who can't afford a tour, but want to taste the true flavors, Osteria offers simple but soulful Italian food, as well as pasta and pizza cooking classes. Tune in to hear how Jeff crafted an amazing life around his passion for food, and where you can have those same invigorating experiences! Topics discussed in this episode: How Jeff's experience working in Italy changed his career path Bergamo, Italy, polenta, corn and Italy's superior produce What Jeff learned working and living in Italy for years Jeff on his childhood and entering the culinary world Working at the Caribou Club Moving to Philadelphia and joining Vetri Cucina Opening Osteria in 2007 and growing business Keys to sustaining a restaurant for so many years Osteria's process for making cacio e pepe Do chefs need to visit Europe to learn the food and culture? Making the perfect panettone Dishes that will always stay on Osteria's menu Jeff and his wife's culinary tour company, La Via Gaia Touring Slovenia and tasting the best white wine in the world Stay connected with Jeff Michaud on Instagram and join one of his tours with La Via Gaia here: https://laviagaia.com/ Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly! Connect with Eli on Instagram: The Chef Radio Podcast Delicious City Philly A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

This episode is sponsored by BetterHelp! Use my code foe 10% off :) betterhelp.com/wellnowwhat We are joined by Andrea Alridge! Such an awesome convo. Savio Volpe is one of our fav restaurants in Vancouver and it's actually where we had our first date! Born in Vancouver with Jamaican and Filipino roots, Andrea Alridge says her grandmothers inspired her love of food and taught her the fundamentals of cooking at a young age. Prior to working at Savio, she was also head chef at CinCin in Vancouver. We chat about how her culture influenced her passion for food, the hierarchies of the food industry, any challenges she faced in a male-dominated industry, how important mentorship is, her favourite meal that she's cooked, and what it's like cooking for herself vs group of people.

In Treviso, visitors can enjoy more than 40 rides — provided they are willing to put in some muscle power. Each attraction was built by Bruno Ferrin, who is now 85 years old.

In Treviso können Besucher über 40 Fahrgeschäfte nutzen – wenn sie sie selbst in Bewegung setzen. Erbaut hat das Ganze der heute 85-jährige Bruno Ferrin.

This week, we're enjoying one of our favorite Ithaca fine dining spots, Gola Osteria. Nestled below the Collegetown Terrace apartments at the intersection of east hill, south hill, and downtown, Gola Osteria focuses on the culinary styles of the Emilia Romagna and Tuscany regions of Italy. https://www.14850.com/101128232-gola-osteria-ithaca/ Subscribe to the 14850 Dining Podcast in Apple Podcasts or Google Podcasts, YouTube, RadioPublic, Spotify, Audible, or RSS Feed, or follow 14850 Dining on Facebook, Instagram, and Twitter or sign up for our newsletter.