POPULARITY
7 episodes with Oyster bar
6 episodes with Oyster bar
4 episodes with Oyster bar
2 episodes with Oyster bar
2 episodes with Oyster bar
2 episodes with Oyster bar
2 episodes with Oyster bar
2 episodes with Oyster bar
2 episodes with Oyster bar
This episode focuses on two programs that give back to the community, and check in with a couple of celebrity chefs. The entire episode was recorded at the brand-new Blooming Bistro, where young people in recovery are training for careers in and around the hospitality industry. Later, we speak to Monica Garcia about the Love Yourself Foundation's upcoming event at the Beverly Theater, focusing on mental health issues faced by hospitality and entertainment workers. We also catch up with Chef Tal Ronnen, just prior to a celebrity chef collaboration at Crossroads Kitchen, and speak to Masaharu Morimoto at a party to celebrate Season Two of his Roku show "Sushi Masters." Al and Gemini tell us about recent meals at Bramare, The Cracked Egg, The Palace Station Oyster Bar, Panino Sandwich Shop and Borracha. And Rich brings gifts from France (Translation: blowing out those last few Euros at duty-free before getting on the plane).
The poor state and decline of seafood is causing celebrity chef Al Brown to take oysters off the menu at his high profile Auckland restaurant. Depot Eatery is known for their oysters but a lack of quality in Bluff Oysters has had them culled. Al Brown talks to Ryan Bridge about the decision. LISTEN ABOVE. See omnystudio.com/listener for privacy information.
This week's episode was recorded at Winnie & Ethel's Downtown Diner, and includes a nice long interview with the proprietors, Mallory Gott and Aaron Lee. Other interviews this week include Keri Kelli and Chef Krystal Meza of Evolve Brewing by Aces and Ales, Ken Heck sharing details of Hot Noods in The El Cortez, Aroma Latin American Cocina's Steve Kestler talking about his upcoming collaborative dinner at Garagiste, and Mark Shunock explaining the mental health support he's planning to offer to the restaurant and hospitality communities at his new project, The Space 2.0. And of course, we have restaurant reports, from places like Ike's Love & Sandwiches, Red Rock's Oyster Bar, Dupar's, the Black Sheep, Ocean Prime, Evolve and Stay Tuned Burgers, and get a wee bit of news on the time Al Spent with Christopher Kimball and his team, recording THEIR podcast.
Chris Catucci talks about his life being a college graduate of aquaculture. He talks about his life as a bass fisherman, oyster shucker and oyster farm worker. Chris also runs a mobile oyster bar in Rhode Island called Shuckologist. He will shuck oysters at your wedding, corporate events and private functions. Chriscfish95@gmail.com https://shuckologist.com/?fbclid=IwY2xjawImDbpleHRuA2FlbQIxMAABHWvK6bjtpnkIFXkQDTWH8cruZaxkYO4OYfM5_QoRdPcMGaPxgig1vsdfxg_aem_YY1b7-NgwBUaKBA62gjdDA
Today on the podcast Eric is joined by Larry McGuire of MML Hospitality. Larry speaks with Eric about his journey into becoming a restaurateur, starting Lamberts barbecue, going from barbecue to seafood with Perla's oyster bar, the array of concepts he's overseen, the atmosphere they go for with their concepts, why they decided to come to Houston, why Clark's Oyster Bar was the right concept for the city, how things have been going at Clark's, whether other concepts of theirs could come to Houston, and much more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Exclusive: Ronnie Killen Explains Surprise Decision to Close Woodlands Steakhouse Southern Inspired Steakhouse Rebrands to Grow Beyond Houston Meet the 11 Rising Star Chefs Mixing Up Houston's Dynamic Restaurant Scene Renovations Allow Houston Italian Restaurant to Serve Pizza All Day Favorite Austin Coffee Shop Brews Up First Houston Location in the Heights
Avsnitt 190. Ninjapodden träffar musikern Robert Hoffman. Här diskuteras musik samt en del saker på djupet. Robert Hoffman & Lyftet ”Vill Bara Säga Att Jag Älskar Dig” www.youtube.com/watch?v=uQ2vQHh-AvA Robert Hoffman-På väg mot ett bättre liv www.youtube.com/watch?v=25JXxK9XUQQ YouTube Robert Hoffman www.youtube.com/@roberthoffman4848 Facebook Robert Hoffman www.facebook.com/roberthoffmancircus Spotify Robert Hoffman open.spotify.com/artist/roberthoffman Instagram Robert Hoffman www.instagram.com/robbanhoffman Bowie by Hoffman - David Bowie Tribute 25/1 på Oyster Bar! app.bokabord.se/reservation/roberthoffman Release party Rolf Hoffmann 29 april 2025 Scalateatern www.scalateatern.se/forestallningar Datumet 29 april finns dock inte tillgängligt för bokning ännu, men håll utkik. --- Ninjapodden YouTube www.youtube.com/@ninjapodden
In this episode of Trip Tales, Kelsey shares all the details from her recent Thanksgiving trip to 30A Florida. From the best (and worst) places to stay to her favorite restaurants and must-try activities, she gives an honest rundown to help you plan your own visit to this beautiful coastal area. Plus, she reveals the family games that made their holiday extra fun! Mentioned in this episode:EDIT: The best donut place on 30A is called DONUT HOLE (not Donut Den as I say in the episode)30A Communities: Seaside, Alys Beach, Rosemary Beach, Watersound, Watercolor, SeacrestThe house we rented: Namastay on 30AThe Big ChillPier Park Panama CityTop restaurants all in Alys Beach: George's, Citizen, O-Ku Sushi, Fonville PressDusty's Oyster Bar in Panama City BeachA Wicked movie moment!Shannon Braswell PhotographyFavorite family games: Taco Cat Goat Cheese Pizza, Santa Cookie Elf Candy Snowman, It's in the Bag, Blank SlateOrigins Golf Course in WatersoundThe Seaside Style shirts & sweatshirts - use code SEASIDEVIPSUPPORT: Buy me a coffee to show your support for the Trip Tales podcast! https://www.buymeacoffee.com/kelseygravesFOLLOW: Kelsey on Instagram & TikTokSHOP: Kelsey's Travel Favorites from her Amazon storefront.SHARE: About your trip on the Trip Tales podcast: triptalespodcast@gmail.comPARTNER DISCOUNT CODESRVshare - Use code TRIPTALES for $30 OFF a booking of $500+ through the end of the year (2024).SPANX.COM - Use code KGRAVESXSPANX for 15% OFF full-price items and FREE SHIPPING. My current fav travel outfit is the Air Essentials Jumpsuit. CHASE SAPPHIRE CREDIT CARD - My preferred points earning credit card and a great card for newbies entering the points & miles space to get started. Open a Chase Sapphire Preferred with my link and earn 60,000 BONUS POINTS after you spend $4,000 in the first three months.
Judy Einhorn expresses that she may not have taken the normal path to joining the ranks of restaurateurs, however with 30 years experience co-owning Seafood Unlimited with her husband David, it's safe to state they're a neighborhood staple. Judy joined our host, discussing Einhorn's history and how she came to know Dave, ultimately winning his heart and eventually becoming the co-owners of the established fish market and casual eatery. Years and a few renovations later, they've turned Seafood Unlimited into an intimate restaurant which offers a menu that new diners and regulars will love!https://seafoodunlimited.comOur host might not have correctly guessed how Dale Thomas Vaughn and Elizabeth Menzel met, however the pair's unique take on cocktails is sure to make them rising stars in the industry. With their eyes on the future, Vaughn and Menzel conceptualized Space Bar to focus on molecular mixology while you feel like you're in orbit inside their spaceship-based venue. Vaughn and Menzel wanted to create an inclusive place where visitors can enjoy themselves, no matter where you are from. With molecular gastronomy taking center stage in elevated restaurants, their forward-thinking cocktails have caught the attention of numerous publications, so make sure to not miss out on your chance to drink in what's sure to be a new trend, and check out Space Bar in Pittsburg, PA.https://www.spacebarpittsburgh.com While growing up, Matthew Chappina worked inside restaurants and returned to them as an adult, learning and earning his way into becoming a chef. Although he had not worked inside kitchens that were specifically focused on seafood, fate and a few private parties lent to Chappina's focus on owning Perla Oyster Bar. At first Chappina's business began as a mobile oyster truck, offering fresh oysters shucked on-site as catered events and private parties. As his business grew, Chappina expanded into a brick and mortar location in Maplewood, NJ which opened this past October. With his new venue, Chappina now offers a larger menu selection along with a concierge service from Lum's Cellars for wine and beer. Whether you want to enjoy a quick bite to eat or share some tapas with friends, Perla Oyster Bar is New Jersey's newest place to meet & eat!https://eatperla.com
Doing this a little different on today's podcast. A day ahead of the Southern Smoke Festival, Eric had a chance to catch up with some of the chefs participating at this year's event. In this episode you'll hear Eric speak with Sam Fore of Tuk Tuk Snack Shop, Cheetie Kumar of Ajja, Jason Ryczek of Little's Oyster Bar, Erin Smith and Patrick Feges of Feges BBQ, and Rodney Scott of Rodney Scott's Whole Hog BBQ. From the festival itself to the impact it has on the restaurant community, to the role it has in helping people recover, and so much more on today's episode. To learn more about the Southern Smoke Festival or make a donation to the Southern Smoke Foundation, head to southernsmoke.org today. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Michelin Guide Chooses Houston to Reveal Texas' First Starred Restaurants Meow Wolf Houston's Dive Bar will Serve 'Hot Slop,' 'Hooch,' and More Houston Soul Food Cafe Makes New York Times Favorite Restaurants List Growing Houston Restaurant Group Opens New Cantina in Spring Branch Downtown Houston's Ambitious New Restaurant Hosts One-Night Only Preview
Welcome to "Unleashed: The Real Talk Revolution," America's first unapologetic and unfiltered podcast and radio show. Join D and Kim as they dive into the hot topics of the day with a no-nonsense approach. This episode, recorded on October 2nd, 2024, is packed with fiery discussions and critical insights. Starting off with the aftermath of yesterday's events, D and Kim reflect on a memorable debate featuring J.D. Vance and Tim Walz. They dissect the key moments, including Vance's powerful commentary on Kamala Harris's border policies and Walz's controversial remarks. The conversation then shifts to personal updates from D, who recently recovered from surgery and is now managing Shucker's Oyster Bar. Kim shares the exciting happenings at Shucker's, including the upcoming Halloween party with big cash prizes. The duo also tackles the critical issues facing the nation, from the ongoing port strikes affecting the economy to the devastating impact of Hurricane Helene. They criticize the current administration's response and highlight the importance of strong leadership in times of crisis. Don't miss their take on the latest developments in the P. Diddy scandal, the growing list of implicated individuals, and the call for justice. The episode concludes with a look at the importance of free speech and the fight against censorship, as highlighted in the recent debate. Tune in for a dose of real talk, where D and Kim break down the issues that matter most, unapologetically and unfiltered. Catch the live broadcast on 104.3 FM WPVP or listen anytime on demand at UnleashedEntertainmentTalk.com.
This week, we're speaking with Travis Masiero, Founder & CEO of Luke's Oyster Bar & Chop House and four other restaurants in Singapore and Japan.
Road Trip After Hours w/ WWE Hall of Famer Teddy Long and Host Mac Davis
Ready for some behind-the-scenes chaos and unforgettable stories from the wrestling world? From a prank gone hilariously wrong to discussing our favorite city hotspots like Corpus Christi's famed Walter's Oyster Bar, we've got a rollercoaster of laughter and insights for you. And as we edge closer to our milestone 100th episode, the anticipation for our special guest reveal is through the roof!Brace yourself for intense fan encounters, including one particularly harrowing knife-wielding spectator incident. Dive into personal stories about iconic figures like Nancy Benoit, Missy Hyatt, and Sherry Martell, whose larger-than-life personalities have left a lasting mark on wrestling history. Whether it's Nancy's unforgettable moments with Kevin Sullivan or Sherry Martell's influence on Harlem Heat, this episode is packed with stories that paint a vibrant picture of wrestling's colorful past.Send us a Text Message.
One of the driving forces behind the Shuckin’ Shack Oyster Bar in Naperville, Kyle Howard joins Dane Neal on WGN Radio. Hear as Kyle shares his and Angie’s inspiration for this seafood spot that always features fresh Oysters and other great seafood selections including crab legs, fish and chips and more. Listen as Kyle shares […]
Today on our episode #390 of All in the Industry®, Shari Bayer's guest is Christina Grdovic, or Chris, an influential and inspiring leader in America's culinary world. Chris was previously the Publisher of Food & Wine for over a decade, and is currently the Head of Partnerships at Marc Lore's Wonder, a new kind of food hall, transforming delivery and mealtime. Chris is known for devoting the same endless energy and investment in nurturing people and culture as she does to refining strategy and building brands. With this powerful, focused combination, she has left an indelible mark on the companies and teams she's led. When Marc founded Wonder, Chris joined to identify and recruit chef and restaurant partners for the platform and help develop concepts for chefs José Andrés, Michael Symon, Marcus Samuelsson, Esther Choi and beloved classics DiFara Pizza and Tejas Barbecue, among others. As Publisher of Food & Wine, Chris transformed the Food & Wine Classic in Aspen, fortifying its status as America's premier food and wine festival. She launched myriad partnerships with culinary festivals in the U.S., Caribbean, and Mexico to create robust year-round offerings. Chris also spearheaded the partnership with Bravo that launched the network's Emmy Award-winning blockbuster hit, Top Chef. After departing Food & Wine, Chris founded a strategic consultancy advising the Infatuation, Fever Tree, and other culinary brands. Today's show also features Shari's PR tip to wonder; Industry News on James Kent, also known as Jamal James Kent, an outstanding chef, restaurateur, husband, father, and friend, who suddenly passed away on Saturday, June 15, 2024, from a heart attack at the young age of 45 -- a heartbreaking loss for our industry and beyond; as well as Industry News on The World's 50 Best Restaurants 2024 in Las Vegas and James Beard Awards 2024 in Chicago, which Shari attended for our "On the Road" coverage; plus, Shari's Solo Dining experience at Clark's Oyster Bar in Aspen during the Food & Wine Classic in Aspen 2024. Listen at Heritage Radio Network, Apple Podcasts or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. ** Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook** Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
On this Episode, Nick and Brie welcome the incredibly talented Chef and Paranormal Investigator Chef Tony West, owner of the haunted Oyster Bar in Fort Wayne Indiana!
Everyone LOVES Shuckin' Shack Oyster Bar in Surf City - I'm super excited to share this episode with you! Beverly Simas joins me at the mic talking about their awesome steamed and raw Oysters and Clams, a delicious variety of Shrimp, their Shuckin' Cocktails and Oyster Shooters, and menu items for the non-seafood lovers as well!We dive into how and where she and her husband, Jason Simas, fell in love with the oyster industry, what prompted them to consider opening an oyster bar, and how they landed in Surf City. Beverly also shares their love for their green initiatives and giving back to the community.Bring the kids, bring your dog, watch the game, and wear your flip-flops - this is the place to be! Enjoy!Shuckin' Shack Oyster Bar - Surf City13460 NC Hwy 50, Ste 101Surf City, NC 28445(910) 803-2037ShuckinShackSurfCity@gmail.comhttps://www.theshuckinshack.com/location/surf-city/Find and Follow Shuckin' Shack Oyster Bar Surf City on FacebookInstagram!_________________________Topsail Insider is Sponsored by Saltwater Suites and Coming June, 2024 - Saltwater Resort! Saltwater Suites - Topsail Island's premier luxury hospitality experience!Book your beach getaway today at SaltwaterTopsail.com or call (910) 886-4818!Topsail Insider is also Sponsored by Surf City Line! Come out for Beachin' Bowls, Margaritas, Live Music, and enjoy your meal on their top deck with Ocean Views!Visit SurfCityLineNC.com for their full food, bar and brunch menus!Jim is my incredible, rockstar editor who works his magic to make Topsail Insider sound great! Learn more about Jim's services here: http://bit.ly/PodcastsByJim.Jim Mendes-Pouget | jimpouget@gmail.comSend Christa a message and let her know if you enjoyed the episode! Support the Show.Please Follow/Subscribe to Topsail Insider on your favorite podcast-listening platform so you don't miss a single episode! We're on Apple Podcasts, Spotify, iHeart Radio and more!Please visit TopsailInsider.com and sign up for our Mailing List where you'll get early access to upcoming episodes. Or leave a Voicemail for Topsail Insider right from the website - your message just might be featured in an upcoming episode!Also find and Follow Topsail Insider on LinkedIn, Facebook, Instagram, Twitter, and YouTube!If you are a Greater Topsail business owner or nonprofit and wish to be interviewed or wish to Sponsor or Advertise with Topsail Insider, please email christa@topsailinsider.com or call/text 910-800-0111.
Established in 1907, Dan & Louis Oyster Bar is Portland's oldest family-owned restaurant. Is it really a bar though? Or just a restaurant that serves drinks? We'll leave that for you to decide. But is it a FANTASTIC place to eat, drink, and connect with Old Portland? Abso-shuckin'-lutely. Yes, like Roger Sterling and Don Draper in Mad Men's Season 1 classic "Red in the Face" oyster lunch scene, the HBTG boys were busting after a midday bacchanal of invertebrates, martinis, and cheesecake. Thankfully for all involved there were no flights of stairs to be climbed en route to the recording studio afterward and the only expulsion was the pure joy of experiencing a Portland classic for the first time. PLUS, reflections on our visit to one of the newest bars in the city -- Too Soon -- in our April Fool's episode! Bar visit and episode recording: Friday, March 29, 2024 HBTG theme song: "Frozen Egg" by Lame Drivers Interlude music: "Right Track" by Lame Drivers --- Send in a voice message: https://podcasters.spotify.com/pod/show/historybytheglass/message
We've got a classic roundup of local restaurant news on the Access Louisville podcast this week. First up, we chat about LuCretia's Kitchen, a new soul food spot coming to Old Louisville. It will open at 617 W. Oak St., near the intersection of Oak and Seventh streets, on Friday, March 15. The menu will include fried chicken, meatloaf, smothered pork chops, ribs, rib tips and brisket and more.After that we talk about a second location that's on the horizon for Steak & Bourbon, across from Derby City Gaming. The steak restaurant, which started out in Westport Village, is going into the former Z's Oyster Bar location in Downtown Louisville. We also talk about some favorite cocktails and steak pairings during this segment.After that we go over some recent board of directors news at Texas Roadhouse. And we discuss a new oyster bar coming to the Germantown neighborhood, called Franny's. It'll be located in a new development that's being built on Goss Avenue.You can join us for a live recording of the Access Louisville podcast on March 26 in Downtown Louisville. Guest will include former Mayor Jerry Abramson and philanthropist Christina Lee Brown in a discussion on Louisville's biggest milestones. Register for the event here.Access Louisville is a weekly podcast from Louisville Business First. It's available on popular podcast services, which are linked above.
Today on the podcast CultureMap Editor (yeah that's right someone got a promotion) Eric Sandler speaks with Jason Ryczek of Little's Oyster Bar. Eric and Jason discuss how Jason's culinary career first began, how his time in San Francisco helped shaped him, what got Jason into caviar, coming to Houston, working with Pappas, developing the menu, keeping the menu dynamic, becoming a big fan of yellowedge grouper, what being named the best restaurant in Houston by the Houston Chronicle did for the restaurant, what are Jason's goals for Little's Oyster Bar, whether we could possibly see more Little's Oyster Bars around Houston or Texas in general, and much more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Staple Heights Restaurant Closing This Weekend After 10 Years on 19th Street Where to Eat Right Now: A Tasting of Houston's 7 Best Bagel Shops Austin's Favorite Detroit-Style Pizzeria Bakes Up Houston Opening Date West U. Welcomes New Italian Restaurant from 17-Year Da Marco Veteran Houston's 9 Best Bars of 2024 Blend Old Favorites and New Destinations New Coastal-Inspired Restaurant Duchess Reigns in Uptown Park
Hosted by David and Nycci Nellis. On today's show:· Our drink segment today is a twofer with wine AND cheese. We're joined by our friend of many years, Diane Gross, co-founder of the Cork Wine Bar and Market on 14th Street. Diane has brought in some amazing wines for us to taste – props to Cork, by the way, for celebrating its 16th anniversary in business. Joining us as well is cheesemonger Alice Bergen. She has been a finalist in the prestigious Cheesemonger Invitational. She is also the proprietor of Cheesemonster in D.C, specializing in curated cheese and wine and virtual cheese and wine classes. We'll hear about and sample some great wines and cheeses as we celebrate women who make hospitality happen; · Mary Sue Milliken is a James Beard and Julia Child Award-winning chef, cookbook author and food system activist. She also co-owner of the Mundo Hospitality Group. She is one of the driving forces behind the formation of Regarding Her; · Vivien Bang, owner of Lei Musubi, is with us. She's of Korean descent, but raised in Georgia, so everything she does has a hint of Southern love, including her favorite childhood snack, handcrafted musubi. Vivien is a member and huge proponent of Regarding Her and the important support it provides to women operators of small hospitality businesses. You'll hear more on that score and about her upcoming “Cooking and Conversation” class; · Jamie Leeds is an old and good friend of ours and of the show. You know her as the founder and operator of the world-famous Hank's Oyster Bar, the home of the best fresh and fried oysters you ever tasted. We get Jamie's take in Regarding Her's importance to aspiring women entrepreneurs in the restaurant industry and give us the 411 on all the incredible “Second Floor Series” collaborations Hank's is offering as part of Women's History Month events; · Also with us is Patrice Cleary, chef/owner of the Purple Patch Restaurant and the soon-to-open Joia Burger, located in D.C. Purple Patch is a acknowledged for its efforts in highlighting and educating all of us about the different nuances of Filipino cuisine. In the Washington Post's 2023 Fall Dining Guide, critic Tom Sietsma awarded Purple Patch the singular distinction of Restaurant of the Year. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Our drink segment today is a twofer with wine AND cheese. We're joined by our friend of many years, Diane Gross, co-founder of the Cork Wine Bar and Market on 14th Street. Diane has brought in some amazing wines for us to taste – props to Cork, by the way, for celebrating its 16th anniversary in business. Joining us as well is cheesemonger Alice Bergen. She has been a finalist in the prestigious Cheesemonger Invitational. She is also the proprietor of Cheesemonster in D.C, specializing in curated cheese and wine and virtual cheese and wine classes. We'll hear about and sample some great wines and cheeses as we celebrate women who make hospitality happen; · Mary Sue Milliken is a James Beard and Julia Child Award-winning chef, cookbook author and food system activist. She also co-owner of the Mundo Hospitality Group. She is one of the driving forces behind the formation of Regarding Her; · Vivien Bang, owner of Lei Musubi, is with us. She's of Korean descent, but raised in Georgia, so everything she does has a hint of Southern love, including her favorite childhood snack, handcrafted musubi. Vivien is a member and huge proponent of Regarding Her and the important support it provides to women operators of small hospitality businesses. You'll hear more on that score and about her upcoming “Cooking and Conversation” class; · Jamie Leeds is an old and good friend of ours and of the show. You know her as the founder and operator of the world-famous Hank's Oyster Bar, the home of the best fresh and fried oysters you ever tasted. We get Jamie's take in Regarding Her's importance to aspiring women entrepreneurs in the restaurant industry and give us the 411 on all the incredible “Second Floor Series” collaborations Hank's is offering as part of Women's History Month events; · Also with us is Patrice Cleary, chef/owner of the Purple Patch Restaurant and the soon-to-open Joia Burger, located in D.C. Purple Patch is a acknowledged for its efforts in highlighting and educating all of us about the different nuances of Filipino cuisine. In the Washington Post's 2023 Fall Dining Guide, critic Tom Sietsma awarded Purple Patch the singular distinction of Restaurant of the Year.
Delve into Shuckin' Shack Oyster Bar's unique franchise model, spanning 18 locations across six states with a focus on maintaining a distinct local flavor. Darren provides valuable insights into the delicate balance between brand consistency and allowing each Shack to embrace the character of its owners and community. As the conversation unfolds, Darren sheds light on the brand's commitment to a "Think Act Be Local" approach for 2024, emphasizing the importance of personal, face-to-face engagement with local communities. Gain insights into the brand's goal of healthy and deliberate growth, avoiding the pitfalls of rapid expansion in favor of preserving the quality and charm that define Shuckin' Shack Oyster Bar. Discover the importance of cultural alignment and unique marketing strategies that go beyond the ordinary. This episode provides a compelling narrative of resilience, authenticity, and the art of building a successful franchise, one shuck at a time.
While visiting his hometown of Miami, Florida, during his recent book tour, Andrew finally had the chance to meet and interview with chef Michael Beltran of Ariete, Chug's Diner, and Eva and The Oyster Bar--all in Coconut Grove. Michael is also the host of the excellent Pan Con Podcast, which you should by all means check out. After years of corresponding by Instagram messages, Andrew and MIchael sat down for a conversation that is shared differently on their two shows: Michael and producer Nicolás Antonio Jiménez (who produced the session, and recorded and mixed the sound) ran the entire two-plus-hour dialogue on Pan Con Podcast. We're sharing pieces of it here as Special Conversations, starting with this episode about how a chef can stay true to themself while also drawing and satisfying customers. It's an honest, frank conversation that we think is very timely and entertaining.Our thanks to Metro for their support. Visit their website today to learn more about how they can make your restaurant kitchen and office more efficient. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!
Dive into the salty tales and briny triumphs as we unravel the captivating story behind Jolie Rogers Raw Bar in Maine. Join us on this episode as we sit down with Andy Rogers, co-founder of Jolie Rogers, and explore the origins of this seafood haven. From the whimsical concept of combining surnames to the bustling reality of a thriving oyster farm and restaurant, Andy takes us on a journey through the world of Jolie Rogers Oysters. Discover the meticulous art of oyster shucking as Andy shares insights into his journey from novice to competitive shucker, competing alongside the best in Maryland, Maine and Massachussets. Hear about the challenges and joys of providing a super-premium oyster experience, from sourcing the finest oysters to crafting a diverse culinary menu. Jolly Rogers Raw Bar isn't just a place to savor oysters; it's a celebration of culinary adventure. Learn about the unique offerings, from bluefin tuna tartare to scallop ceviche, and find out why their clam chowder is a local favorite. Join us for an engaging conversation about the intricacies of the oyster industry, the dedication to quality, and the passion that fuels the success of Jolie Rogers Raw Bar. Whether you're a seasoned seafood aficionado or a curious culinary explorer, this episode promises to leave you craving the taste of Maine's finest oysters. Tune in, shuck up, and let the flavors of Jolie Rogers transport you to the heart of the oyster experience.
Welcome to Episode 89: Lets chat about Florida's Marine Conservation Restoration Ecologist with Shaun (@wanderingshaunzy)Thank you Jeff for this amazing guest recommendation. Submit a guest Recc HEREVideo with be available at 11/15 at noon EST--Watch this on my YouTube Channel HERESupport the show***I am an affiliate with ENERGYBITS (your daily algae tablet packed with nutrients) go visit this link and use code FLORAFUNGA at checkout for 20% off***Get 20% off Sovereignty use code "KK20" SUPPORT THE SHOW: Join my Patreon for only $1/month [THATS only .03 cents a day!]Follow my other social media sites to interact and engage with me:Email me to be on the podcast or inperson Interview: floraandfungapodcast@gmail.com FacebookInstagramTwitterTikTokYouTubePatreon Help support my plant buying habit by "Buying me a Plant"a twist on buy me a coffee Theme song : -Soundotcom called Go Rock -Take the Lead by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4458-take-the-leadLicense: http://creativecommons.org/
I'm not nostalgic about olden times. I love these passwords and PIN numbers that give me the sense of foreign agents trying to get into my email, steal my prescription for metoprolol. I am fond of the GPS woman who gives us directions in such a sympathetic tone, not condescending at all. I adore my laptop and have no warm memories of my Underwood typewriter. Someday I believe the GPS woman may become a therapist and tell me to put regrets behind and prescribe a memory-loss drug that will do exactly that.I do feel that young people are overloaded with electronic stimulation. I worry about the environment and economics. I sat in the Oyster Bar and ate a cheeseburger and overheard two smart guys talking about the banking system in a way that made me queasy and I said to them, “But it's not as bad as it looks, right?” and one of them said, “No, it's worse.” I heard about a college history teacher who was asked by a student, “You talked about World War Two, does that mean there was a First?” This was not high school, this was c-o-l-l-i-t-c-h. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit garrisonkeillor.substack.com/subscribeThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5893629/advertisement
In this episode, Robert and certified sommelier Maria Valetta review the wine list of the Grand Central Oyster Bar, a historic restaurant which originally opened in 1913 in NYC's Grand Central Station. They identify the perfect oyster wine, whites from the Loire Valley, and wines from the list that will take your dining experience to the next level. Wines reviewed include: 2018 Muscadet Sevre-et-Maine 2014 Hanzell Sebella Pinot Noir 2013 Louis Baisinbert La Piece Sous Le Bois -Meursault Premier Cru For more information on today's episode and the wines you love to love, visit www.corkrules.com.
The Swanky Maven herself Felice Sloan joins Eric on the podcast today to discuss some of the latest happenings in the Houston restaurant and bar scene. The pair speak about La Griglia's move to Montrose, Relish opening it's second location in the Memorial area, and The Original Ninfa's bringing in some big names. In the Restaurants of the Week portion, Clark's Oyster Bar is featured. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Tilman Fertitta Finally Confirms Plans to Relocate Iconic River Oaks Restaurant to Montrose Reliable River Oaks Staple Plans New Memorial-Area Restaurant with All the Relish and Twice the Size Original Ninfa's Recruits Culinary Dream Team, Including Houston's First Beard Award-Winning Chef German Coffee Shop in Katy Debuts with Drive-Thru and Breakfast Sandwiches Houston-Themed Hot Chicken Restaurant Boosted by Major Investment Downtown's New Record Shop Spins Vinyl Vibes, Speakeasy-Style Cocktail Bar, and Listening Lounge
This week on the 'Let's Get Some Perspective' edition of The Black Psychologist Podcast, we react to Jada Pinkett Smith revealing intimate details about her marriage and relationships, woman refusing to go on first date at the Cheesecake Factory and man walking off date after woman eats 48 oysters in one sitting and expects him to cover the tab.
Certified sommelier Michaela Quinlan and Robert Tas review the wine list at Salt Seafood and Oyster Bar. A restaurant that serves a fresh, unique menu in a rustic designed space. Michaela offers tantalizing descriptions of tasting notes with aromas of white flowers and citrus, along with notes of tangerine, ripe peach, and tropical fruit, or aromas of ripe cranberries, ripe red cherries, and blackberries, with notes of clove, spice, vanilla, and cocoa and she offers pairing suggestions and wine recommendations. Wines reviewed include: 2019 Dalila Reserva, Viognier and Grillo blend, Sicily 2020 Pago del Vicario, Tempranillo Blanco, Spain 2021 Tsililis, Theopetra Estate Assyrtiko and Malagouzia, Greece For more information on today's episode, and the wines you love to love, visit www.corkrules.com.
Nick and Angela welcome two chefs to DISH HQ Richard Corrigan is an Irish chef and restaurateur who has had an illustrious career in food. Over the years he has gained Michelin stars and cooked for the Queen and Barack Obama. He runs four restaurants in London - Bentley's Oyster Bar & Grill, Corrigan's Mayfair and Daffodil Mulligan - and has recently opened The Portrait Restaurant atop the National Portrait Gallery. Richard has won Great British Menu three times and is a regular judge on the BBC series. Valentine Warner is a cook and food writer. He began his career in food at the Halcyon restaurant in London, working under chefs like Alastair Little and Rose Carrarini before starting his own catering company. He has written several books and his most recent, The Consolation of Food, was released in 2020. These days, Val spends a lot of time at Kitchen On The Edge, an extraordinary food adventure set above the Arctic Circle in the Lofoten Islands. Angela delights in cooking for her old friends, preparing Pappardelle with fennel & sausage ragu for Richard and Valentine, who are big pork fans, while Nick pours a Luigi Bosca de Sangre available online at Waitrose Cellar. This episode feels like we have a seat the chef's table. Angela, Valentine and Richard have seen it all when it comes to food. They share stories about culinary trips to Norway, tips on how to make the best brown bread - and listen out for Val's ill-fated visit to Kensington Palace. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Peter Sclafani, a third-generation chef and restaurateur from New Orleans, joins us for today's podcast. Chef Peter has had an amazing, wild, and successful journey including his own cookbook, is the owner of Down South Hospitality, a major investor in Restaurant Systems Pro, and is involved with multiple different restaurants such as Portobello's, P-Beau's, SoLou, and Juban's. Chef Peter was also a major part of Phil's Oyster Bar. Chef Peter also has many accolades achieved as a chef, as well as for his restaurants he's been apart of. While considering all of his achievements he has done in the service industry, Chef Peter remains a family man and cherishes his wife and two children, saying that that is his best accomplishment. Thank y'all for all of the support and don't forget to share with your friends and family as well as follow us on all of our social media accounts @ The Patty-G Show. We're proud of this show and can't do it without all of you. Please mention that Patty-G sent you during your next visit to any of our partners. Sponsors: Falaya Real Estate, Horizon Financial Group, BLDG 5, Mercedes-Benz of Baton Rouge, Mimosa Handcrafted, Currency Bank, GAGE and Lake Men's Health Center Patty-G wardrobe: McLavy Ltd. The Patty-G Show website: https://thepattygshow.com/ Peter Sclafani's Restaurants: https://www.jubans.com/, https://www.eatsolou.com/, https://portobellos.net/, and https://www.p-beaus.com/ Making Raving Fans Hospitality Group: https://www.makingravingfans.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thepattygshow/message Support this podcast: https://podcasters.spotify.com/pod/show/thepattygshow/support
The Amalfi Coast, oysters, old school, burgundy whites, chilled reds, mama's waiting and interview with Luigi Conca, head sommelier, Bentley's Oyster Bar & Grill in London. ON THE ROAD with MR CA WINE is about California's cool, aspirational lifestyle and awesome wines hosted by Chuck Cramer, a California native, living in London and is the Director of European sales & marketing, Terlato Wines. This is a wine journey covering the hottest topics in the world of California wine, chatting along the way with the key influencers in the industry who make it all happen. This week's episode includes an interview with Luigi Conca, head sommelier, Bentley's Oyster Bar & Grill in London.
Samantha Hohl, certified sommelier, and Robert Tas talk shellfish, seafood, and, of course, wine to pair with the fresh seafood, enjoy immensely and remember. In this episode, they visit the Helm Oyster Bar in Portland, Maine. Sam introduces a spectacular biodynamic bottle of bubbles from the Montlouis-sur-Loire region in France, a Sicilian rose, and a few reds for the red lovers. If silky tannins, slight spice along with herbal aromas or hints of pepper, along with violets and herbs sound enticing, this review has the wine for you. Wines reviewed include: 2019 Domaine Usseglio Cuvée Girard 2018 Domaine Pierre Gelin “Les Hervelets”, Burgundy 2020 Olivier Tricon Chablis For more information on today's episode, and the wines you love to love, visit www.corkrules.com.
This week is all about where to go and what to do in the great city of New York! When people (including people under the age of 21) visit from out of town, what are the major food groups one MUST hit? Pizza is at the top of the list, but must be in the form of the slice joint. Bagels are an essential, but don't you dare go near a place that serves unicorn bagels. The steakhouse, the Oyster Bar, the classic American diner... Lots to cover, including the pretzel of sliced meats, ie pastrami. Has the Empire State Bldg. jumped the shark? Has anyone ever been on The Circle Line? This, and other important questions go unanswered in this great citywide episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Jay Bergen was John Lennon's lawyer in connection with several litigations in the mid-70s over the “Roots” album, a knock-off Lennon record illegally marketed by Morris Levy, the Mob-ed up Principal of Roulette Records. He got to know John on a very personal level and talks about him. In a 45-year legal career Jay also represented George Steinbrenner of the New York Yankees and Albert Grossman, manager of Bob Dylan.My featured song is “The Rescue” from the album “The Queen's Carnival” by my band Project Grand Slam. Spotify link.—--------------------------------------The Follow Your Dream Podcast:Top 1% of all podcasts with Listeners in 200 countries!For more information and other episodes of the podcast click here. To subscribe to the podcast click here.To subscribe to our weekly Follow Your Dream Podcast email click here.To Rate and Review the podcast click here.“Dream With Robert”. Click here.—----------------------------------------Jay and Robert discuss the following:- Representing George Steinbrenner of the NY Yankees- Representing Albert Grossman, manager of Bob Dylan- His representation of John Lennon (1975-77)- Copyright infringement case brought by Morris Levy - Settlement required John Lennon to put 3 of Levy's songs on an album- Second lawsuit after Lennon's “Rock and Roll” album came out- Eating with John at The Oyster Bar in Grand Central Station - Autographs - George Harrison- John's assassination in 1980- Outcome of Roots lawsuits—-------------------------------------“IT'S ALIVE!” is Robert's new Project Grand Slam album. Featuring 13 of the band's Greatest Hits performed “live” at SteelStacks in Pennsylvania and The Nisville Jazz Festival in Serbia.Reviews:"An instant classic!" (Melody Maker)"Amazing record...Another win for the one and only Robert Miller!" (Hollywood Digest)"Close to perfect!" (Pop Icon)"A Masterpiece!" (Big Celebrity Buzz)"Sterling effort!" (Indie Pulse)"Another fusion wonder for Project Grand Slam!" (MobYorkCity)Click here for all links.—-----------------------------------------Audio production:Jimmy RavenscroftKymera Films Connect with Jay at:Jay Bergen | Meet the Author | LENNON, the MOBSTER & the LAWYER (lennonthemobsterandthelawyer.com) Connect with the Follow Your Dream Podcast:Website - www.followyourdreampodcast.comEmail Robert - robert@followyourdreampodcast.com Follow Robert's band, Project Grand Slam, and his music:Website - www.projectgrandslam.comPGS Store - www.thePGSstore.comYouTubeSpotify MusicApple MusicEmail - pgs@projectgrandslam.com
This week on Up in Your Business with Kerry McCoy we are speaking with Chris Tanner, co-owner/operator with his wife of three successful Little Rock restaurants: Samantha's Tap Room, Cheers Restaurant, and The Oyster Bar. We will ask him what it has been like to be restauranteurs during the COVID -19 pandemic. How did they manage to successfully cope with the drastic changes in their industry? And how did they manage to hold a Grand Re-Opening of the newly revitalized Oyster Bar, a long-standing Little Rock institution, during the peak of the crisis? Learn what it takes to run not one, not two, but three successful restaurants.
Eric speaks with chef Sunny Vohra about his career roots in LA, his current concepts in Railway Heights food hall, and everything in between. Vohra shares details about his insatiable hunger for learning, including lessons from his Indian upbringing and his time staging in Pasadena, California. They also discuss his time at Indian fine dining institution Kiran's when he moved to Houston, his experiences with Margeaux's Oyster Bar and Peaky Grinders, going out on his own to open Thunderbirds and Meat & Cheese Project, and more. Follow Eric on Instagram @ericsandler, and on Twitter @esandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Houston's Latin Restaurant Weeks Returns with Sizzling, Sabor-Filled Deals from Old Favorites and Newcomers Favorite Austin Ice Cream Shop Makes Cool Houston Debut in Bellaire Just in Time for National Ice Cream Day Cool and Creative Montrose Ice Cream Opens in The Heights This Weekend with Sweet Deals Exciting New Restaurant Showcasing Gulf Coast-Inspired Seafood Opens in Midtown Houston-Born NFL Veteran Fires Up Southern-Inspired Restaurant and Cigar Lounge in Third Ward Prominent Houston Restaurant Group Suddenly Shutters Intimate Downtown Tavern
Houston & Emily Carpenter seem to have come from nowhere to open four really popular restaurants in a short amount of time. They have Little Em's Oyster Bar, UpScale, Restaurant Claudine, Go Fish Market, and coming soon Nineteen Hyaku Sushi and Warehouse Diner. Little Em's and Go Fish Market are already on the Gold Approved list. UpScale and Restaurant Claudine will be added soon. Learn more about your ad choices. Visit megaphone.fm/adchoices
Today on the podcast Eric is joined by the Swanky Maven herself, Felice Sloan! The pair discuss the latest news from the Houston restaurant and bar scene including Atlas Restaurant Group revealing what it has planned for the former Ouzo Bay space (spoiler alert Eric was right), Culinary Khancepts unveiling big plans for The Woodlands, and EZ's Liquor Lounge being named to Esquire's 2023 list of the Best Bars in America. In the Restaurants of the Week portion Little's Oyster Bar and Viola & Agnes' Neo Soul Cafe are featured. In the Guest of the Week section Eric is joined by Joshua Weisman of Construction Concepts. Joshua speaks with Eric about what he did before getting into the construction industry, how he started Construction Concepts, why he liked commercial construction better, making the transition from club construction to restaurant construction, how the business evolved, some of the first jobs his company worked on, some of his favorite projects they've worked on, how things have gotten more difficult in last few years, how much money does it take to build a restaurant, what advice he would give to people looking to build restaurants, the current trends, and more! Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com: Upscale New Japanese Restaurant Serving Sushi, Robata, and More Docks in Familiar River Oaks District Space Savior of River Oaks Theatre Unveils Reel Cool New Luxury Movie and Dining Destination in The Woodlands Esquire Toasts Heights Watering Hole as Only Texas Spot on 2023's Best Bars in America List Houston Celebs Show Out in VIP Sneak Peek of Bun B's Red-Hot Trill Burgers First Brick-and-Mortar Location 2 Star Chefs Roll Out Sushi Spot with Fresh-from-Tokyo Goods Along with Intimate New Bar in Buzzy Buffalo Bayou Hub Aggie Favorite Chicken Fingers Spot Claims 3rd Houston-Area Outpost and First Inside the Loop
In this all Brooklyn episode, Darin bellies up to the proverbial bar with William Elliot, the Executive Bar Director and Managing Partner of Maison Premiere. William and Darin dive deep into the bar's history as they talk about The Maison Premiere Almanac, out now on Potter. They also chat about the bar's legendary cocktails, their approach to creating a unique atmosphere, and what one can expect to hear on the sound system. Then Darin welcomes Brooklyn artist Laura Wolf, whose new album, Shelf Life, drops on June 2nd. They chat about making music in her parent's attic, where she likes to eat in her neighborhood, and her upcoming summer plans.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.
Mary Clarkson joins Eric on today's podcast to go through some of the latest headlines from the Houston restaurant and bar scene. The pair discuss a new taqueria concept from State of Grace owner Ford Fry coming to Houston in 2024, the new IG-worthy Dallas concept that's coming to Houston this fall, and Pappas Restaurants opening Little's Oyster Bar. In the Restaurants of the Week portion The Preserve and Andiron are featured. In the Guest of the Week section Eric is joined by Adyson Alvis and German Mosquera of Wild. The guys speak with Eric about how they got into the culinary world, how German came to Houston, how Adyson went from Grinder coffee to Wild, why they're taking on this larger type project with Wild, why this was the right next move for German, coming up with the menu, the story they want to tell with the food, how cannabis factors into the menu, what customers have been enjoying the most so far, how they've integrated cannabis into the food, the difference in adding CBD to drinks compared to food, what the CBD/THC bring to the food, how they're able to use Delta 9 THC, what ingredients work well with the fusions with THC, what they're doing with the drink program, and much more! Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com: State of Grace Owner Fires Up New Taqueria with Wood-Grilled Meats, Street Tacos, and More in River Oaks District Totally IG-Worthy Dallas Restaurant Bubbles Up in River Oaks with Posh Pink Decor and Cool 'Champagne' Button Pappas Cracks Open All-New Seafood Restaurant Serving Oysters, Caviar, and Champagne in Vintage Montrose-Area Space Houston's Iconic River Oaks Theatre Green Lights Renovations and Hints at Wildly Anticipated Reopening Date Southern Smoke Festival Fires Up Highly Anticipated 2023 Lineup for Downtown Showcase River Oaks District Heats Up with Houston's Newest Italian Hot Spot and Fresh, Healthy Mexican Restaurant
Lisa and Larry are back at it with Lisa giving tech advice (this is a first); Larry giving dining tips for the Oyster Bar and they both talk about the appropriate way to sauna. TICKETS: https://www.arsymphonyguild.org/projects To advertise your goods or services on our wildly popular podcast, email Lisa at lisa@lisafischersaid.com Follow Lisa & Larry on Facebook: https://www.facebook.com/thelisaandlarryshow https://www.facebook.com/lisagibsonfischer https://www.facebook.com/lwestjr Lisa's Website: lisafischersaid.com Podcast Produced by clantoncreative.com
3:54:06 – Frank in NJ, plus the Other Side. Topics include: 20 years ago today I recorded The Overnightscape #1, Ilegal Mezcal Reposado, rainy drive home, dreamlike roads, Google Bard AI, Magical Mystery Tour, statewide pothole repairs, Forget the 80s, cereal shirt, Bumper Chain Cosmic, Internet Archive lawsuit, Oyster Bar, saloon synchronicities, Amazon Go, Tia Lupita Cactus […]
3:54:06 – Frank in NJ, plus the Other Side. Topics include: 20 years ago today I recorded The Overnightscape #1, Ilegal Mezcal Reposado, rainy drive home, dreamlike roads, Google Bard AI, Magical Mystery Tour, statewide pothole repairs, Forget the 80s, cereal shirt, Bumper Chain Cosmic, Internet Archive lawsuit, Oyster Bar, saloon synchronicities, Amazon Go, Tia Lupita Cactus […]
Learn to travel for "free" utilizing the best credit card welcome offers. Travel to Vegas and anywhere else! Check out this free tool that we highly recommend. Travel Freely (free sign-up) Episode Description: As a reminder you can watch this show as well at: http://www.YouTube.com/milestomemories This week President Biden continued his push for the passage of the Junk Fee Prevention Act. Specifically when it comes to Las Vegas it aims to eliminate resort fees and severely limit ticketing fees. These types of fees have added up over the past few years. Will eliminating them make things cheaper or will it all be priced in? In other news Durango Casino released details of their new 25K square foot food hall and it looks absolutely stunning. The famous Oyster Bar is coming as well. We also discuss the world's worst bank robbers, how Vegas looks from a small engine aircraft, the best Super Bowl parties in Las Vegas and why Caesars Rewards is launching a travel portal. About the Show Each week tens of thousands of people tune into our MtM Vegas news shows at http://www.YouTube.com/milestomemories. We do two news shows weekly on YouTube with the audio being combined into this podcast. Never miss out on the latest happenings in and around Las Vegas! Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com. You can subscribe on Apple Podcasts, Google Podcasts, Spotify or by searching "MtM Vegas" or "Miles to Memories" in your favorite podcast app. Don't forget to check out our travel/miles/points podcast as well!
Holmberg's Morning Sickness - Brady Report - Monday September 26, 2022
Peter Sclafani is the Executive Chef and Co-Owner of Phil's Oyster Bar and a Partner at Making Raving Fans Hospitality Group. Peter grew up in the restaurant industry. At age 13, he started working FOH in his father's restaurant in New Orleans. He studied finance at LSU. In 1998, Peter opened his first restaurant, Ruffino's, which scaled to two locations before they were sold in 2019, after 21 years. Peter now owns multiple restaurants in some capacity, including Portobello's Grill and P-Beau's in Louisiana, and he is a Partner at Making Raving Fans Hospitality group. Peter Sclafani has been invited to cook at the James Beard House twice. In 2014, he was named, along with his partner Ruffin Rodrigue, "Restaurateurs of the Year" by the Louisiana Restaurant Association. Peter also wrote a book, called Seasons of Louisiana, published in 2012. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Make it better every day." In this episode with Peter Sclafani we will discuss: Starting out in your dad's mom and pop restaurant Growing up in FOH Sharing recipes Masterminds Catering Learning how to elevate your food Inventory The Law of Diminishing Returns Coding invoices Hiring and interviewing Finding your core focus Consultants Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity, never give up What is your biggest weakness? Sometimes I think I know it all What's one thing you ask or look for when interviewing/growing your team? What excites them, what is their passion? What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Caring What is one uncommon standard of service you teach your staff? Cotton candy at the end of the meal What's one book we must read to become a better person or restaurant owner? Extreme Ownership by Jocko Willink and Leif Babin GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Restaurant Systems Pro and Slack What is one thing you feel restaurateurs don't do well enough or often enough? Humility If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Make it better every day It's about relationships Quality, quality, quality Contact info: Email: peter@mrfhg.com Website: makingravingfans.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Peter Sclafani for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
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