Podcasts about pastaria

On today's episode presented by Busey Bank, I welcome back Chef Gerard Craft who joined me originally all the back on episode #3. Gerard is a culinary powerhouse and the driving force behind Niche Food Group, which includes some of the most beloved dining concepts in the St. Louis region, like Pastaria, Brasserie, and the newly launched Expat BBQ. As a James Beard Award-winning chef, Gerard's name is synonymous with innovation and excellence in the food world, but his impact goes far beyond what's on the plate. In this episode, we'll dive into the leadership lessons Gerard has learned while scaling a business known for both creativity and consistency. We'll explore how he's fostered growth—not just in terms of restaurants, but in cultivating a team culture rooted in values like honesty, innovation, and resilience. And we'll hear how Gerard approaches challenges, like opening new concepts and leading the charge for a thriving St. Louis dining scene. Whether you're a foodie, an entrepreneur, or someone passionate about leadership and culture, this is a conversation you don't want to miss. So grab a seat at the table, and let's roll…

What's the best restaurant in St. Louis? What are the top five restaurants? What are your favorite new restaurants? In this episode, hosts George Mahe and Cheryl Baehr answer these commonly-asked questions and more. Pivoting off the November/December issue of St. Louis Magazine, which highlights 101 of the best restaurants in St. Louis, hear each of the hosts top picks for 2024. Tune in and get ready to find your new favorite restaurant! Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. This episode is sponsored by St. Louis Public Library Foundation. SLPL provides funding to support innovative resources that spark curiosity and foster a love of learning in people of all ages. When you become a friend of St. Louis Public Library your gift supports youth and digital programming. Learn more at slpl.org. Have an idea for a future Arch Eats episode? Send your thoughts or feedback to podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Salina's Mexican Restaurant: 20 Clarkson Wilson, Chesterfield, 636-530-9010. Pan D'Olive: 1603 McCausland, Franz Park, 314-647-8000. Noto/Bacaro: 5105 Westwood, St. Peters, 636-317-1143. Esca: 5095 Delmar, Sherman Park, 314-365-2686. Wright's Tavern: 7624 Wydown, Clayton, 314-390-1466. Mainlander: 8 South Euclid, Central West End. Louie: 706 DeMun, Clayton, 314-300-8188. Sidney Street Cafe: 2000 Sidney, Benton Park, 314-771-5777. Paul Manno's Cafe: 75 Forum Shopping Center, Chesterfield, 314-878-1274. Twisted Tree: 10701 Watson, Sunset Hills, 314-394-3366. Little Fox: 2800 Shenandoah, Fox Park, 314-553-9456. Pastaria: 7734 Forsyth, Clayton, 314-862-6603. Brasserie by Niche: 4580 Laclede, Central West End, 314-454-0600. Balkan Treat Box: 8103 Big Bend, Webster Groves, 314-733-5700. O+O Pizza: 102 W Lockwood, Webster Groves, 314-721-5422. Annie Gunn's: 16806 Chesterfield Airport, Chesterfield, 636-532-7684. The Crossing: 7823 Forsyth, Clayton, 314-721-7375. You may also enjoy these SLM articles: Best restaurants in St. Louis More episode of Arch Eats Be the first to hear new episodes of Arch Eats. Make sure to follow Arch Eats where podcasts on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available.See omnystudio.com/listener for privacy information.

In the inaugural episode of Arch Eats, dining editor George Mahe and restaurant critic Cheryl Baehr engage in a lively conversation that delves into the nuances of dried and fresh pasta. They also share insights on the Italian restaurant scene, on The Hill and far beyond. (Could St. Charles become The Hill 2.0? Liliana's is flourishing in Cottleville, Napoli Sea opened at Streets of St. Charles, and there's O'Fallon's forthcoming Osteria Forto.) Learn where to grab the under-the-radar masterpiece described as "one giant pillow of... I don't even know what you'd call it" and "the best mashed potatoes of your life crossed with lasagna." And amid their gastronomic revelations, Mahe and Baehr share thoughts about tipping on a tablet while being watched. Thank you to Westport Plaza for sponsoring this episode of Arch Eats. Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Other mentions: Sasha's Wine Bar: 706 DeMun, Clayton, 314-863-7274. Angad Rainbow Terrace Bar (ART Bar): 3550 Samuel Shepard, Grand Center, 314-561-0033. Frisco Barroom: 8110 Big Bend, Webster Groves, 314-455-1090. Maryland House: 44 Maryland Plz., CWE, 314-497-4449. Silky's Frozen Custard – 3 area locations Cape Napoli: Three area locations, plus Napoli Sea Osteria Forto: 2509 Highway K, O'Fallon, Mo. 636-294-1435. Noto Italian Restaurant: 5105 Westwood, St. Peters, Mo. 636-317-1143. Liliana's Italian Kitchen: 3891 Mid Rivers Mall, Cottleville, Mo., 636-477-5550. Vicini Pastaria: 1916 Park, Lafayette Square, 314-827-6150. Pastaria: 7734 Forsyth, Clayton, 314-862-6603. Paul Manno's Café: 75 Forum Shop Ctr., Creve Coeur, 314-878-1274. Louie: 706 DeMun, Clayton, 314-300-8188See omnystudio.com/listener for privacy information.

Gerard Craft is the CEO of Niche Food Group, he is also a James Beard Foundation award winning Chef. Evelynn Hadsell is the Executive Chef at Pastaria Nashville. Today they join the show for a conversation around what they do in their respective jobs, as well as their opinions on the market, tipping, leadership, silos, and more. This was an interesting interview as it is in two parts. I was interrupted by a call from one of my leaders and I had to leave immediately to attend to the restaurant. They were kind enough to pick up the interview the next day. I really enjoyed the conversation besides the technical issues with sound as we were talking over the internet. Big thank you to both Chef Gerard and Chef Evelynn for taking the time to join us today! Brandon --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message

Inizia il countdown per l'edizione 2023 del World Pasta Day, manifestazione ideata e curata dai pastai di Unione Italiana Food e IPO – International Pasta Organization, che ogni 25 ottobre celebra il piatto simbolo della condivisione e della convivialità, per raccontare e assaporare l'eccellenza italiana della pasta, da sempre icona di una buona e sana alimentazione. Aspettando la sua Giornata Mondiale, si comincia a parlare di pasta all'interno della VII edizione del "Pastaria Festival Sharing know-how on pasta manufacturing,", venerdì 29 settembre, a Parma (presso l'Hotel Parma & Congressi), tra gli appuntamenti di riferimento per il comparto produttivo e gli operatori della filiera pasta.

Sumeet Sigdel is a RJ and TV program producer and presenter, and the CEO of Vinnie's Pizzeria and Pastaria. Prasan Syangden is a media personality and activist, who works at RVL Radio under Revolution TV.

Stuck inside due to sleet, school "snow days" and freezing temperatures? Jimmie Tramel, James Watts and Grace Wood talk about how they've passed the time during the past week indoors. And when the weather warms up, what will they do next? Subscribe to this podcast on: Apple | Google | Spotify Related See the latest weather updates from Tulsa World meteorologist Kirsten Lang at tulsaworld.com/weather 5 to find: Things to do this weekend Newest addition to Reba McEntire 'empire' expected to impact Atoka economy Reba McEntire comes home for grand opening for Reba's Place: 'I just wish Mama and Daddy were here to see it" Lassalle's teams up with Gambill's Pastaria for week of specials, expands services near Collinsville 'Don Quixote,' 'Strictly Gershwin' highlight Tulsa Ballet's 2023-2024 season Furniture finds: Resale and consignment shops got a boost during pandemic and show no signs of slowing Home and garden events to attend this week Contact us Scene Writer Jimmie Tramel: Email | Twitter | Follow his stories Scene Writer Grace Wood: Email | Twitter | Follow her stories Scene Writer James Watts: Email | Twitter | Follow his stories Subscribe to this podcast on: Apple | Google | SpotifySupport the show: https://tulsaworld.com/See omnystudio.com/listener for privacy information.

It's hard to mess up. There's a reason it's a go-to for Sunday afternoons, office potlucks and tailgate parties during these cold and cozy months — but when it's really good, chili can be something special. Ahead of the Schlafly's Full Moon Festival Chili Cookoff this weekend, we sat down for a virtual chili "roundtable" with chefs from Edera, Mission Taco and Pastaria. Hear their tips for making your own batch at home, how they replicate their recipes without a recipe, and why they call the food particularly "inspiring" for chefs. Plus, we have a fun-filled weekend planner and a good news only edition of What's Cookin' in the Lou! For a list of fall-related food and drink specials click here. For a list of fall-related events click here. Follow us on Instagram for food news and updates all week: Abby Eats St. Louis Contact us anytime by emailing us podcasts@ksdk.com. Until next time... Seize the plate!

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Jay and Peter review their current trip to Pastaria and debate how you actually pronounce the word. They also introduce a fun new segment that debates all the stuff that really matters. This episode starts off on topic and quickly goes off the rails. Intro music by Matt Rawls. Titled Pete Podcast Idea 4. Brought to you by Joyner and Hogan for all your printing needs. --- Support this podcast: https://anchor.fm/lookingwithjayandpeter/support

Downtown St. Louis’ latest boutique hotel features a rooftop pool, nods to the buildings’ history and a restaurant with Chef Evy Swoboda at it’s helm. Swoboda acted as the city’s culinary ambassador for the hotel’s out-of-town developer, showing off the city’s best food. When they asked her to head up the new restaurant she jumped on board, but first she took a trip from one end of the Mississippi to the other to develop the menu. The menu pays homage to St. Louis history as a river city, drawing on several different food cultures. Swoboda previously worked at Pastaria and brings her love of handmade pastas and pizzas to the restaurant. It’s a restaurant she hopes stands on it’s own as opposed to just a hotel restaurant, attracting both visitors to Downtown and St. Louisians looking for a night out. From the must eat item on the menu to how her dad helped her land what she’s calling a dream job, Swoboda dishes it all on this week’s episode.

Gessica and Alberto Russo, owners of Flour House Pizza Bar and Pastaria in San Luis Obispo, have devoted their lives to the craft of pizza napoletana. The Russos joined me to discuss what makes that foodway so special, how they met as teacher and student in Italy, and about the importance of Old World informing New World, and vice versa. We also chat a bit about movies, aperitivo hour, and key rules for wearing shoes in Italy. Website: flourhouseslo.com Instagram: @flourhouseslo

Italian restaurant in Sarasota

Local chains and why they're not bad. Dan Bavaro from Bavaro's Pizza Napoletana & Pastaria is the interviewee, and the featured music is Geri X.

Hey friends! We're on a break this week while we record some upcoming episodes. In the next couple of weeks, we'll have episodes on beer and barbecue from St. Peters and fashion from St. Louis. In the meantime, enjoy our conversation with Gerard Craft, one of the city's most famous chefs. You may not know his name, but if you're a food-lover in St. Louis, you've almost certainly eaten at one of his restaurants. Sardella, Brasserie, Taste, Pastaria, and Porano have all become favorites for people in and around St. Louis, and they've earned Gerard some of the nation's most prestigious awards. He was a semifinalist for the James Beard Rising Star Chef of the Year 2008 and followed that up by being a Best Chefs in America nominee for six straight years. In 2015, he won the award for Best Chef: Midwest, and now he's opened his newest eatery, Cinder House, on the roof of the Four Seasons in downtown St. Louis. Gerard talked about his long journey from snowboard photographer, to grill cook to restauranteur, including how he conned his way into working in his first real kitchen. He also talked about why he chose St. Louis to open his first restaurant, and why the nation keeps overlooking our city as a food destination. Enjoy and see you next week!

You may not know his name, but if you're a food-lover in St. Louis, you've almost certainly eaten at one of Gerard Craft's restaurants. Sardella, Brasserie, Taste, Pastaria, and Porano have all become favorites for people in and around St. Louis, and they've earned Gerard some of the nation's most prestigious awards. He was a semifinalist for the James Beard Rising Star Chef of the Year 2008 and followed that up by being a Best Chefs in America nominee for six straight years. In 2015, he won the award for Best Chef: Midwest, and now he's poised to open his newest eatery, Cinder House, on the roof of the Four Seasons in downtown St. Louis. Gerard talked about his long journey from snowboard photographer, to grill cook to restauranteur, including how he conned his way into working in his first real kitchen. He also talked about why he chose St. Louis to open his first restaurant, and why the nation keeps overlooking our city as a food destination. Enjoy!

Mathew Rice, aka Mathew Sweet makes a mean purple cow. He also makes beautiful and tasty desserts at Pastaria in Nashville. We got to meet Mathew over the summer, to talk about his impending move to Nashville, and where his pastry career has taken him in the past. We also discuss Dollywood and some of Dolly Parton's greatest hits! www.instagram.com/mathewsweet www.twitter.com/mathewsweet http://eatpastaria.com/nashville As a favor to We Eat Stuff, would you consider giving our podcast a rating and review? It would mean the world to us! That helps get the word out about what we're doing, and help even more people learn about the great stuff going on in St. Louis! We'd also appreciate your support on our patreon site! Please visit www.patreon.com/weeatstuff to make a financial contribution. Thanks.

In this episode we discuss: taking a risk and pulling the trigger; being extremely competitive; how being the hardest working is more powerful than being the most talented worker; and the importance of having an insatiable desire to read and learn. A native of Washington, D.C., Chef Craft became addicted to the restaurant life while living in Salt Lake City as a snowboard photographer. Chef Craft went on to cook at Bistro Toujours in Park City, Utah and Chateau Marmont in Los Angeles, California as well as a stage at Ryland Inn in Whitehouse Station, New Jersey before making the leap to open a restaurant of his own. In 2005 at the age of 25, Chef Craft started it all with Niche restaurant in St. Louis Missouri. Today The Niche Food Group includes Taste by Niche, Brasserie by Niche, Pastaria and opening soon Porano Pasta. Chef Craft's creative yet simple food has earned him recognition as a Food & Wine Best New Chef, Inc. magazine's “Star Entrepreneurs under 30” as well as this year's James Beard Foundation award for Best Chef: Midwest.

In this episode of the Find Dining Podcast, Laura Bentele of The Moscow Circus offers up another great restaurant recommendation: Pastariain St. Louis, where Chef Gerard Craft serves up Italian dishes like Bucatini All'Amatriciana and Pappardelle. We discuss the local craft brewery scene, the appeal of toasted ravioli and how to eat concrete. Read more about Pastaria on The Moscow Circus Visit the Pastaria website Pastaria is located at 7734 Forsyth Boulevard Clayton, MO 63105 Try a Provel-topped pizza at Imo's Get a concrete at Ted Drewes Visit Forest Park Laura recommends: Crispy Risotto Balls Shaved Kale Salad Bucatini All'Amatriciana Pappardelle Half salted caramel, half pistachio gelato St. Louis Dining Districts to Explore: Soulard/Benton Park Clayton The Hill St. Louis Food Events: Any Schlafly festival: Cod & Cask in February, Oyster & Stout in March, Belgian Beer & Mussels in July, Hop in the City in September. St. Nicholas Greek Festival (Labor Day Weekend) Food for Thought: Q: Name three foods that debuted at the 1904 World's Fair in St. Louis. A: Hot dogs, iced tea and the waffle ice cream cone. Out of the Frying Pan Picks: Best Beer Selection: Schlafly Favorite Place for a First Date: I Fratellini Favorite Place to Watch the Game: The Post Sports Bar & Grill Favorite BBQ Joints: Pappy's Smokehouse and Bogarts Smokehouse Chef to Watch: Josh Galliano Where to Go For Your Last Meal: World's Fair Donuts