Usually savory dish of flattened bread and toppings
For those that haven't been in Savannah long enough to know, Kyle Jacovino not only is responsible for what is widely regarded as the best pizza in town at Pizzeria Vittoria but he is also one of the best chefs in town. Kyle came to Savannah 9 years ago. 2013 to be exact to open [...] The post Podcast: Pizzeria Vittoria's Kyle Jacovino first appeared on Eat It and Like It.
Informativ, sachlich, aber auch unterhaltend: „Stadt mit K – News für Köln“ ist der Podcast mit dem besten Nachrichtenüberblick für Köln. In zehn Minuten erhalten Sie jeden Tag den Überblick des Kölner Stadt-Anzeiger zu den Themen der Stadt. Wir bieten Schlagzeilen und tiefergehende Informationen, direkt aus den Redaktionsräumen in Köln. Hören Sie unsere Redakteurinnen und Redakteure in Gesprächen zu den Themen, die sie teilweise seit Jahren bereits begleiten – von U-Bahn-Bau über Corona-Pandemie bis Kriminalität. So erhalten Sie qualitative Informationen auf einem neuen Weg.
Acostumar-se a um novo país, encontrar um emprego, montar uma empresa e poder ser autônomo mesmo longe de seu país de origem. Tudo isso não é fácil.Esta é a história dos meninos de Baseggio e A Vida là fora, ítalo-brasileiros com fome de liberdade que escolheram a Itália para realizar seus sonhos: abrir uma rede de pizzarias, a "Baseggio" e montar um podcast "A Vida lá fora"! Às vezes mudar é bom, por outro lado até os latinos diziam "Variatio sanat" - mudar ajuda!!!L'Italia è qui!
La Pizzeria Clementina di Fiumicino (RM) si è aggiudicata i Tre Spicchi Gambero Rosso, massimo riconoscimento per la prestigiosa guida Pizzerie d'Italia 2023, con 92 punti. Un risultato sorprendente per il pizzaiolo Luca Pezzetta, che ha aperto il suo locale a Via della Torre Clementina lo scorso dicembre, insieme a Jacopo Rocchi.Il progetto di Pezzetta è caratterizzato da una selezione quotidiana delle materie prime all'asta del pesce di Fiumicino e presso le aziende del territorio circostante: quella di Clementina è “una pizza consapevole” anche per le tecniche utilizzate con gli impasti e il grande lavoro con i lieviti e sulla filiera del grano.
The beefy bones are back with the Greek Mama Mia. We have the Greek and Italian spot for you. Napoli's Pizzeria in Waldorf, MD is where it's at! Check them out at www.napolisofwaldorf.com *Leave us a message: https://anchor.fm/meatsoftheroundtable/message *Instagram: @meatsoftheroundtable *Online Merch: www.Tiny.one/MOTRTPodcast *Email: Meatsoftheroundtable@outlook.com
Mike Bausch, owner of Andolini's Pizzeria in Tulsa, Oklahoma, is a favorite speaker. We talk Pizza & Pasta Northeast. He gets real about online ordering and the current climate in the industry and what you should be doing in your shop.Show Notes:There's still time to sign up for his workshop: W03 Maximizing Online Ordering ($250) on Monday, October 17 from 9:00 am to 11:30 am. at Pizza & Pasta Northeast in Atlantic City. More details: https://ppne.pizzatoday.com/education/education-schedule/#w03-maximizing-online-ordering-250
This episode we sit comfortably in our basements and sip on our same ol' drinks as per usual while we share local true crime and paranormal stories! April tells us about her fun yet lonely time on the cruise and her deep (no pun intended) fear of water. Good thing she swam in shark infested waters ;) Then she shares the story of Rosie Tapia, a 6 year old girl from Salt Lake City, Utah who went missing in the middle of the night from her bedroom back in 1995. Her case went cold, but could it still be solved? Katie pulls us into the spooky season by telling us about the curse on Magna Main Street in Magna, Utah. More specifically, the hauntings of Nonna's Pizzeria. Follow us on social media! @hauntandcoldpodcast Join our Patreon! patreon.com/hauntandcold hauntandcold.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/haunt-cold/support
We are absolutely gutted by the loss of our beloved monarch and Minions (2015) star Queen Elizabeth. Heaven gained another beautiful bird Notes: Princess Diana's podcast drama, Meat Is An Ancient Food, Harfoots, Anglo Watto, Mommy Kissing Santa Claus Prequel, Gurgi's Wish, Free Elvis, Beveragely Thirsty Presents Are You There God It's Me Parched Man, Leninade, Stinky's Target Decor, Dominos Inflation Countermeasures, Yachty's Pizzeria, Totino 13, Mythbusters AO3, My Bed Is In Ruins, Gyroids that Fuck, Devii and Pii, Eddy the Yeti, Alan's Juvenile Rouge the Bat Fancasting, Slappy Squirrel Hose Water, That Thing of Ours That Should Not Be Named
Chef Matt Louis is the Chef Owner of Moxy, Luigi's West End Pizza, Street, and many other restaurants. After graduating from The Culinary Institute of America, working at Thomas Keller's French Laundry, and helping Thomas Keller open Per Se, Matt returned to NH where he was the executive chef at The Wentworth By The Sea. It didn't take long for NH Seacoast restaurateur, Jay McSherry, to take notice of Matt's talents. In 2014 Matt joined forces with JGroup and together opened Moxy, an American tapas restaurant. Today, in his portfolio, Matt has Moxy, The Franklin Oyster House, Street, Luigi's West End Pizzeria, and Street Exeter. Check out episode 874 with Jay McSharry as mentioned int today's episode. Check out episode 009 with Matt Louis as mentioned in today's episode. Check out RestaurantSystemsPro as mentioned in today's episode! 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: "Don't ask anybody to do something that you aren't willing to do yourself." In this episode with Matt Louis we will discuss: Working for Thomas Keller Opening restaurants Managing restaurants Awards culture in the restaurant industry What a James Beard nomination is actually like The current staffing struggles Where do we go from here as an industry? 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! 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. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? Balance What's one thing you ask or look for when interviewing/growing your team? Reliability What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Be reliable What is one uncommon standard of service you teach your staff? The guest isn't always right What's one book we must read to become a better person or restaurant owner? The French Laundry Cookbook by Thomas Keller 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? Toast QR codes - table ordering What is one thing you feel restaurateurs don't do well enough or often enough? Being too optimistic and not realistic 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? Hard work Integrity Contribution to the community Contact: Email: firstname.lastname@example.org 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 Matt Louis 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!
Brandon and Zane Hunt are the Co-founders and Co-owners of Via 313 Pizzeria, which serves Detroit-style pizza from three brick-and-mortar locations and two customized trailers in Austin, Texas. They are investors in Better Half, Sold Out, Lil Nonna, Parma Pizza, and several other restaurants. In this episode… Join Chad Franzen in today's episode of the SpotOn Series as he welcomes Brandon and Zane Hunt of Via 313 Pizzeria to discuss creating authentic products for a restaurant brand. Together, they share the history of Detroit-style pizza, the factors influencing Via 313's growth, and advice for aspiring restaurateurs.
“We pretty much opened the doors and shook the dice.” Hosie Thurmond, one half of the unstoppable team behind Minneapolis's pizzeria Slice, tells their story of persevering through start-up challenges, arson, and store expansion, all while remaining true to their community roots.Tap and hear how Hosie is serving up NY style pizza to the people of MN (including a Timberwolf).
Albuquerque business owners say they are tired of living in fear because of rising crime. That includes the owner of Rude Boy Cookies, Mike Silva voiced his frustration during the Attorney General's press conference on retail crime Wednesday on News Radio KKOBSee omnystudio.com/listener for privacy information.
Joe Carlucci, owner of Valentina's Pizzeria & Wine Bar on Browns Ferry Rd. in Madison. Joe previously owned the very successful Famous Joe's Pizzeria on County Line also in Madison. Joe started in the pizza business when he was 14 and living in Carmel, N.Y., about an hour north of New York City. Joe also is a world record holder in the Guinness Book of World Records in various pizza events. He started with his pizza toss of 21 feet, 5 inches in 2006 at the Mall of America, recorded in the Guinness Book of World Records for highest pizza toss. More recently, he became the world's fastest pizza maker at the World Pizza Making Championship in Naples, Italy, making five pizzas in 31 seconds. Carlucci calls himself "a pizza nerd" and he is a 30-year +veteran of the pizza business.
Brandon Nixon worked in pizzerias for 15 years. He took the leap to ownership after a curious Craigslist ad of a pizzeria for sale in the small Virginia town of Strasburg. He kept the name, Alforno's Italian Cuisine but overhauled the pizza and sales have soared since then. Listen to his story now.Don't forget to BE COUNTED!If you are a Pizzeria Owner or Operation, do these two things:Take the survey now. https://pizzatoday.com/be-counted-pizzeria-operator-survey-portal/Complete your Pizzerias to Watch Questionnaire. https://pizzatoday.com/pizzerias-to-watch-questionnaire/
Rich Pugh is a long time friend, skateboarder, car enthusiast, and business owner. He currently owns Johnny Rads Pizzeria Tavern, Snake Hill Grill, and The Royal Blue Bar. He used to own Central Boardshop and Union Skate Shop. We have a great discussion about all of the above and many other great topics.
Hello again, friends! We are in the East Side community area! Yes, there is an East Side to Chicago! We ate at Pucci's Restaurant & Pizzeria! As a bonus, we got a chance to talk with Chris Pacelli, the owner of the legendary Al's #1 Beef! You all have to hear this story of how it all started! Tune in to a very fun episode! Visit our website and check out our new interactive map to visit all the restaurants and cool sites we've featured on the podcast! BPositiveProd.com/77FlavorsChi WATCH US ON YOUTUBE HERE! Follow us on IG: 77 Flavors of Chicago @77flavorschi Dario @super_dario_bro Sara @TamarHindi.s --- Support this podcast: https://anchor.fm/77-flavors-of-chicago/support
I was thrilled to sit down with George and Monica Kessler of Il Giorgione Pizzeria and Wine Bar as they approach their TEN (yes, TEN) year anniversary. We discussed everything from George's college days at Carolina to living in Manhattan, opening a restaurant in Columbia, surviving Covid and much, much more. The husband and wife team share some excellent advice for anyone starting a business, especially a restaurant! Thank you, both, for sharing your experiences with us! --- Send in a voice message: https://anchor.fm/john-brunty/message
Tony's Pizza Napoletana has been named Pizza Today's Pizzeria of the Year. We talk to pizza legend and owner Tony Gemignani about the honor and some of his best moments at the pizzeria. Stick around until the end when Tony reveals what he thinks will be the next hot pizza style.Read the Pizzeria of the Year feature at https://pizzatoday.com/topics/2022-pizzeria-of-the-year-tonys-pizzeria-napoletana-san-francisco-ca/Don't forget to BE COUNTED!If you are a Pizzeria Owner or Operation, do these two things:Take the survey now. (SURVEY CLOSES AUGUST 19, 2022)Complete your Pizzerias to Watch Questionnaire. (ENTRIES CLOSE SEPTEMBER 19, 2022)
On today's episode of All in the Industry®, Shari Bayer's guest is Dan Richer, chef and owner of Razza Pizza Artigianale in Jersey City, NJ, his American artisanal pizza restaurant featuring wood fired pizza, where we on location! At Razza, Dan and his team aspire to the Italian way of cooking and eating, where location and seasonality dictate ingredients, with the ultimate goal of serving the best pizza possible. Razza received a 3-star review in The New York Times in 2017, and in 2019, was named Best Pizza in North America by 50 Best. Dan was a James Beard Foundation Rising Star Chef semi-finalist in 2011, and he's a 5-time James Beard Nominee. Dan has a new book, The Joy of Pizza: Everything You Need to Know, co-authored with Katie Parla. Today's show also features Shari's PR tip to pay attention; Speed Round; Industry News Discussion on the departure of two of NYC's veteran food writers, Rob Patronite and Robin Raisfeld — colloquially known as “the Robs”, from New York Magazine after 32 years, via Eater NY; and Shari's Solo Dining experience at Le Rock, chefs and owners Lee Hanson and Riad Nasr's grand interpretation of a French Brasserie, located in NYC's Rockefeller Plaza.Photo Courtesy of Dan Richer.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 Episode 19 of our show "Grindhouse Pizzeria" which is dedicated to all things encompassing various Grindhouse, Drive-In, and Exploitation genres, we will be reviewing and dissecting the legendary and classick "ASTRO ZOMBIES" from 1968. Which is directed by the equally legendary Ted V. Mikels (Doll Squad, Ten Violent Women, Corpse Grinders). This is the first chapter in a Quadrilogy of films about cloning, aliens, murderers on the loose, and carnage galore. This movie is classic Drive-In fare that stars Tura Satana and John Carradine. Our discussion is headed off by our regular hosts Tom Komisar and Cameron Scott! Join the two of them for a grueling good time! Come on in at the Grindhouse Pizzeria, pull up a chair and grab yourself a slice! "Your own experiments will have to wait."
Way out west, Perth is enjoying its moment in the sun. The city's mojo is positively seductive, with a fizzy sweep of fresh temptations and grand triumphs of urban regeneration, redefining the urban platter. First impressions count and one of the best ways to find your feet is to join one of Oh Hey WA's irrepressible walking tours. Under the command of the equally irrepressible Adie Chapman, who has been operating these tours for nine years, a walkabout with Adie and her vivacious troupe of guides is a sure-fire way to get a dynamic sense of the city's spunk and sparkle. www.ohheywa.com.au My enthralling 90 minute walking tour traversed a variety of themes, from riveting street art and storied architecture to exciting new public spaces and hidden laneways laden with libations. The enhanced presence of indigenous street art is most conspicuous and Adie led me to one of the most uplifting specimens, the spectacular rainbow serpent, slithering along the walls of a laneway. Other shining lights of urban laneway regeneration include the trail-blazing Wolf Lane (with its wondrously large murals), Brookfield Place behind St. George's Terrace, bursting with swish culinary offerings, and the hidden gem of Howard Lane. After ripping up the asphalt, the lane's original cobblestones were delightfully rediscovered. It's also where you can enjoy the ultimate example of a signage-free saloon, Helvetica Bar, housed in a small brick storehouse, brimming with character and whiskies. The locals love it because they offer a bottle-keep service, whereby you can resume your intake from the same bottle on return visits to the bar. Then there's old-school Perth that has been strikingly repurposed. Beneath the soaring archways of the majestic State Buildings, new life courses through the venerable cluster of heritage buildings in Cathedral Square. Reinvigorated as a compelling hub of retail and hospitality, the three interconnected properties sat empty for 20 years, before being reborn as COMO The Treasury and its alluring slate of hospo destinations like Petition, Long Chim and Wildflower. Best coffee in Perth? Paying homage to the building's previous life as a post office, you can't beat a brew to go from Telegram Coffee. Strolling down the retail artery of Hay Street Mall, Adie pointed out to me a clutch of heritage buildings, like the sublime wrought-iron blockbuster of the Savoy Hotel, awaiting regeneration. Then there's the kitschy novelty of the London Court shopping arcade. Built for gold miner and financier Claude de Bernales, London Court was designed as an extravagant salute to Tudor England, modelled on London's Liberty department store. makes for an atmospheric shopping arcade, connecting with Hay St Mall. At the Mall entrance, admire the clock face which is a replica of the “Great Clock” in Rouen, France. The clock chimes every quarter hour, unleashing four knights to circle the window. Meanwhile, at the St. Georges Terrace end of the arcade, the clock face is a replica of “Big Ben”, and St. George does battle with a dragon. Barflies rejoice. Over the past decade, liquor licensing changes have spawned a profusion of small bars, setting up trade and re-energising dishevelled alleys. Chic cocktail spots, cosy boltholes and speakeasy bars bubble away in their tucked away hidey-holes. Adie ushered me to Alfred's Pizzeria, a New York gangster-style pizza bar, tucked away in a Barrack St basement, this six year old establishment has a strong and playful escapist streak – and the pizza is divine. You can order it by the slice. The drinks list is tailored to pizza consumption, with an extensive craft beer, wine, gin, whisky and rum list. Stake out Globe Bar, which has re-energised the original landmark hotel, now featuring a vertical garden, heritage brick wall, timber floorboards and supreme mural work. It's a trendy spot for casual bites and drinks, with 25 beers on tap. In Queen Street, I loved The Flour Factory, fusing together a New York Deli with a Spanish Bodega cocktail bar across three levels of a former 100-year old flour mill. With over 150 types of gin on offer, if you're feeling indecisive, just spin the gin wheel to place your order. The Perth City Link project has reconnected the CBD with the bohemian hotbed of Northbridge for the first time in a century in recent years. Severed by the swath of railway lines leading to Perth Station, the inner-city neighbourhood has been readmitted into the city centre's clutch by sinking the railway tracks and undergrounding the bus station, reclaiming over four hectares of high quality public spaces, including the enticingly designed, art-filled meeting place of Yagan Square. Northbridge has long been a popular playground for night owls, home to many of Perth's best nightclubs and ethnic eateries. The hospo scene is constantly resetting the table, but some of the local stars in the line-up include Joe's Juice Joint. Off the laneway and down the stairs, this rock ‘n roll den beckons as your classic dive bar – fried chicken, cheese burgers, pinball, a serious backbar, a cracking beer selection and a classic rock playlist. Also in the Chinatown precinct, Sneaky Tony's. A homage to infamous rum-runner Tony “the hat”, Sneaky Tony's is a prohibition bar with shelves bursting with liquid gold. With over 300 bottles of rum from all corners of the globe, pull up a stool and let them pour you a dram. Another show-stopping stop is Ezra Pound Bar on Northbridge's Williams Lane. This intimate haunt with exposed-brick walls & a 1920s aesthetic serves up splendid cocktails & craft beer. Born out of a desire to recreate the small bars of Melbourne, lurking down darkened laneways, there's a very heavy nod towards the speakeasies of the prohibition era thrown in to complement its secluded setting. Open since 2009, it is one of Perth's oldest small-bars and a perennial locals' favourite. Whistle up a Negroni at this cultural institution – it would have to be the best I've ever had. Tucked below the verdant oasis of King's Park, make a lunch date with Cooee Perth, a ritzy riverfront venue, housed in the old Swan Brewery. After savouring a delicious chicken terrine, I succumbed to the most marvellous Toffee Pudding. Some startlingly ambitious regeneration projects have defined the heart of Perth. None more so than the Elizabeth Quay waterfront development, reawakening and accentuating the city's focus on the iconic Swan River. Think Sydney's Darling Harbour and you'll get a feel for how transformative this project has been. Spanning nearly 10 hectares of blue-ribbon riverfront land, the multi-billion dollar project boasts a split level promenade wrapped around an inlet, lively new public spaces including the nautical playground, walking trails, retail and hospitality offerings and exciting new entertainment venues. Ritz-Carlton Perth takes pride of place, perched over the glittery new horseshoe-shaped Elizabeth Quay waterfront precinct. From the pink-hued exterior glass symbolising Western Australia's pink Argyle diamonds to the 10,000 blocks of Kimberley sandstone that define the walls of the radiant lobby, in addition to the rich polished timbered interiors, this splendid new high-end hotel is a triumph of craftsmanship. My spacious king room, with its sweeping floor to ceiling windows, afforded panoramic views across to the Swan River and the new city landmark, Swan Bells, a set of 18 bells suspended inside a specially built 82-metre-high copper and glass campanile. My enormously sized bathroom was loaded with luxurious accoutrements, from the half egg-shaped bathtub, to the Frette bathrobes and exclusive Asprey of London toiletries. Perth's credentials as a culinary capital are on full display at the on-site signature restaurant, Hearth. For the five-star experience, dive into the Taste of Hearth degustation menu with expert pairings of exemplary West Australian wines to complement the state's magnificent produce. From the gorgeous infinity pool and bar overlooking Elizabeth Quay to the sumptuous spa with Balinese overtones, Ritz-Carlton Perth is the complete five-star package, underpinned by polished, outgoing and welcoming staff service. www.ritzcarlton.com/perth I crossed the Swan River to Birdswood to meet up with Nick Abraham from Warrang-Bridil, who offers a fascinating indigenous walking tour that seeks to ‘close the gap' on knowledge and understanding of the Nyoongar people's vast heritage. Translated from Nyoongar language, Warrang-Bridil means “enlighten to acknowledge.” Soothingly, soulfully charismatic, Nick was eager to disarm my fellow guests that his tour “isn't about blame and shame.” Rather, over the course of the following hour we gleaned so many indelible insights about the Nyoongar, their relationship with the land and river, the immense challenges they have faced and the renaissance in indigenous culture and understanding, in these parts. As we strolled the shores of the gleaming Derbal Yerrigan (Swan River), Nick's easy patter spilled forth with so many illuminating anecdotes. I was struck by his insights on the revered rainbow serpent and how a shocked family member supposedly saw one, just days before their grandfather lost his life in the exact same spot of the river. Backdropped by the striking beauty of Optus Stadium, Nick imparted his commanding knowledge on how Nyoongar cultural influence has been deeply threaded into the stadium's design (which resembles a giant swan nest) and the equally eye-grabbing Matagarup Bridge. Open just four years and connecting the stadium to East Perth, the striking design of flowing steel arches represents a pair of black and white swans, the coming together of diverse cultures, while also resembling the deified rainbow serpent, steeped in Nyoongar culture. You can climb to the top of the bridge, taking in the sparkling vista 72 metres above the water, before zip-lining your way down! Nick's tour concluded with a spiritual smoking ceremony, whereby your negative energy is banished by the burning fire, allowing positive energy to take fly. The aromatic experience of those burning eucalyptus leaves is quite profound. Nick joked that he's frequently asked to smoke visiting sports teams, and after smoking Collingwood recently, they've been on a winning blitz in the AFL! There's no better way to enrich a trip to Perth, than to take a tour with Nick. https://www.warrang-bridil.com.au/ Air New Zealand has daily direct flights between Auckland and Perth. If you want to lie flat and get some rest in Economy, the Skycouch is the way to go, especially if you're travelling with the family. Sit, spread out, or lie down and snooze. Share the space with a partner or children, or keep it all for yourself. Bag a fare and seat to suit at www.airnewzealand.co.nz To maximise the magic of a getaway in WA, the official tourism website is packed with constantly updated guidance and inspiration. Have a golden time out west. www.westernaustralia.com Mike Yardley is our resident traveller on Jack Tame Saturday Mornings.See omnystudio.com/listener for privacy information.
Marco recently sold his pizzeria and we discuss that on this episode. For more podcasts episode or marketing help visit https://www.smartpizzamarketing.com Learn from us: https://www.smartpizzamarketing.com/mastermind Work with us: https://www.smartpizzamarketing.com/zip Get our pdf of 65 content ideas for your restaurant https://www.smartpizzamarketing.com/contentideas Gear Used for this: Cannon g7x: https://amzn.to/2TaMJql Cannon Rebel t6ii: https://amzn.to/31r2yhg At2020 microphone: https://amzn.to/3jhh1lM Ring Light: https://amzn.to/34eMPUr Scarlett mixer: https://amzn.to/3m1fNNx Contact Us: P.O. Box 82 Swampscott MA 01907 Subscribe to the SPM Podcast: Itunes: http://www.smartpizzamarketing.com/Itunes Subscribe the Local Business Podcast: Itunes: https://podcasts.apple.com/.../the-local.../id1492927865 Follow along on social: Facebook: https://www.facebook.com/smartpizzamarketing Instagram: https://www.instagram.com/smartpizzamarketing Bruce Irving: https://www.instagram.com/theBruceIrving Twitter: https://twitter.com/Irvingmedia Website: http://www.smartpizzamarketing.com
Life-long friendships are made in the hospitality industry. Long hours, the reliance on teamwork and genuine commitment to the trade help foster the strongest connections. Many go into business with friends, but what's it like taking a friendship into a business relationship? Massimo Bonvegna (La Madia Pizzeria) and his best friend Fabio opened their very first restaurant together in Clovelly NSW, bringing a taste of Italy to the seaside suburb.https://instagram.com/lamadiapizzeria?igshid=YmMyMTA2M2Y=Follow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork
Janet Duran is a breakout pizzeria operator in the July issue of Pizza Today. Find out how she's taking her pizzeria, 550 Pizzeria in Laredo, Tx, to the next level after celebrating its second anniversary. We also talk beating the scorching heat at the restaurant, inflation and pricing, lessons learned and favorite pizza.Show Notes:You can register for Pizza & Pasta Northeast at http://pizzaandpastaexpo.comDon't forget to BE COUNTED!If you are a Pizzeria Owner or Operation, do these two things:Take the survey now: (SURVEY CLOSES AUGUST 19, 2022) https://survey.alchemer.com/s3/6931994/Pizza-Today-s-Independent-Pizzeria-Operator-Survey-2022Complete your Pizzerias to Watch Questionnaire: (ENTRIES CLOSE SEPTEMBER 19, 2022) https://pizzatoday.com/pizzerias-to-watch-questionnaire/
Rick Gallego is Head Chef and General Manager at Baldies Craft Pizzeria in Lakeville, MA. In this episode we chat about the inner workings of a restaurant, the art and science of being a Chef and, of course, their epic Craft Beer offerings. Saúde!40 Main Street, Lakeville, MAwww.baldiecraftpizzeria.com
It's summer time and our intrepid hosts Kari Janisse and Mike Walsh were determined to record another podcast highlighting a Catholic restauranteur. So they headed down to Wildwood Crest with friend-of-the-show Father Cadmus (Mazz) Mazzarella, pastor of Notre Dame de la Mer Parish, to visit with a parishioner and owner of Carini Ristorante and Pizzeria, Giovanni (John) Sanzone. In addition to a great chat about the shore town and the restaurant family John grew up in, they also do a tasting of some of Carini's best dishes. Mike has determined the pizza is the best he's ever had in the United States. To visit Carini's Ristorante and Pizzeria, find them at 9854 Pacific Avenue, Wildwood Crest, NJ and check out their menu at https://cariniwc.com/. Listen to Talking Catholic everywhere podcasts can be found, at https://talking.catholicstarherald.org/show/talking-catholic, or catch us on Domestic Church Media radio Sundays at 11 AM or Mondays at 4 PM domesticchurchmedia.org. Follow us on... Facebook: https://www.facebook.com/TalkingCatholic Instagram: https://www.instagram.com/talkingcatholic Twitter: https://twitter.com/talkingcatholic
Ryan Baddeley is the owner of Pizzeria Badiali, a fantastic slice shop in Queen West, a hipster area in Toronto. We talked about the must-visit places in Toronto (sorry we didn't get to North of Brooklyn) but kudos to our friend Amy Rosen, who insisted we meet for a slice at Badiali. This is a unique pizza in a city full of Neapolitans.
August 28, 2003 Brian Wells, who is a 46 year old pizza delivery driver for Mama Mia's Pizzeria in Erie, PA takes a phone call from a customer around 1:30 pm wanting 2 small sausage & pepperoni pizza's delivered to 8631 Peach Street, a few miles from the pizzeria. A half hour later, Brian approaches PNC Bank at Summit Towne Center on Peach Street and demands $250,000 from the teller. He has a strange bulge under the collar of his shirt. The bulge is a collar bomb, ready to explode at any minute, if Brian doesn't do what he's told. He waltzes out of the bank with only $8,702 sucking on a lollipop. By 3:18pm, police officers had Brian detained, and the bomb went off, blowing a hole in his chest. Police and investigators are on the hunt for who was involved in this horrible plan, and why... Listen now to the insane tale of The Pizza Collar Bombing. Sources wired.com wiki.com wbur.org mentalfloss.com heavy.com Evil Genius The true story of America's most diabolical bank heist - Netflix 30 Mins or Less - Movie ** Special thanks to A Killing Affair for gifting us one of their games to play. We can't wait to dive in! ** --- Send in a voice message: https://anchor.fm/mysteryhistorypodcast/message Support this podcast: https://anchor.fm/mysteryhistorypodcast/support
Bruce is the host of Smart Pizza Marketing and is an OG in the pizza game. He started his career very early on at an established pizzeria in Boston. Then he jumped around and eventually worked his way up to a managing partner at a different pizzeria. In this episode, we share not only his lessons in the pizza business but his transition from pizza maker to pizza marketer. https://www.instagram.com/smartpizzamarketing/ www.smartpizzamarketing.com Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
In Episode 208 we go live again on Facebook and on Twitter, and in this episode we talk with Conor Larsen, co-owner of Gasparilla Pizzeria & Growlers and we talk about sourcing beer and providing quality beer to consumers. Conor discusses his craft beer journey and about some great Maine beer. So grab a beer and enjoy the show! If you would like to contact the show you can reach the hosts through email at email@example.com, or follow us on twitter @tapthecraft, interact with us on Facebook at facebook.com/tapthecraft. We have a voicemail number...you can call 208-536-3359 (208-53ODDLY) to leave feedback or questions and have your voice heard on the show. We invite you to visit our website at tapthecraft.com for more craft beer content. If you enjoy our content and want to Toast Your Hosts, then please visit our Patreon page at patreon.com/tapthecraft Visit our sponsor FrostBuddy at frostbuddy.com and pick up a Universal Buddy 2.0 and use our promo code TAPTHECRAFT to let them know you heard about them here.You can follow Denny on Twitter, Instagram and Untappd @lucescrew. You can follow Kris on Twitter @kris_mckenzie82 or Untappd at @mck1345 and on our Facebook page.BEERS MENTIONED ON THE SHOW:Revolution Brewing Deth's Tar RISBoneyard Beer RPM IPABrighter Days Brewing Buju NE IPABrighter Days Brewing Chickity Czech Pilsner
This week's episode brought to you by Slice on Broadway, and Sidekick Media Services and listeners like you at www.patreon.com/awesomecast Winner Winner Chicken Dinner with Chilla, Chilla JR in Fortnite Non-Tech but great product: Cool Cabanas. And it's not just for the beach. https://coolcabanas.com/ https://coolcabanas.com/collections/accessories/products/grass-kit First Webb Images in one week from Nasa! https://blogs.nasa.gov/webb/2022/07/01/how-to-see-webbs-first-images/ https://www.cnet.com/science/space/how-to-watch-nasa-release-the-first-james-webb-space-telescope-images/ Sorg is playing Air Twister from Apple Arcade https://www.ortainteractive.com/projects/littlepizzeria Jaehee Cho and Erika Laing from Orta Interactive join us to talk about their upcoming Little Pizzeria AR game for iPhone and other Virtual Reality and 360 video projects https://www.ortainteractive.com/projects/littlepizzeria Subscribe to the Podcast: awesomecast.fireside.fm Sorgatron Media Podcast Network Feed: sorgatronmedia.fireside.fm Join our AwesomeCast Facebook Group to see what we're sharing and to join the discussion! You can support the show at Patreon.com/awesomecast! SPECIAL THANKS to our Executive Producer Brian Crawford! Join our live show Tuesdays around 7:00 PM EST on AwesomeCast Facebook and Youtube!
June 26th 2022 Yuriy and his friends go quite a distance to find some comfort food in the form of a slice of pizza. Though it was not up to usual standards, it was a welcome taste of something familiar before the war. If you have any questions for Yuriy he would love to hear from you. Send an email or a voice note to firstname.lastname@example.org ----more---- Yuriy's Podbean Patron sign-up to give once or regularly: https://patron.podbean.com/yuriy Yuriy's GoFundMe campaign to support his family: https://gofund.me/6bef49ba You can show your support for the Kyiv Declaration here: https://kyivdeclaration.org Here are some organizations where you can donate: World Central Kitchen WCK is currently stationed in several locations near the Ukranian border. WCK provides fresh, nourishing meals for communities in need of relief from war and climate disasters. https://donate.wck.org/give/236738/#!/donation/checkout Red Cross The Ukrainian Red Cross Society (URCS) and the International Committee of the Red Cross (ICRC) will continue to respond to existing and emerging humanitarian needs. https://donate.redcross.org.uk/appeal/ukraine-crisis-appeal Voices of Children Voices of Children helps children affected by the war in eastern Ukraine. They provide psychological and psychosocial support to children. It helps them overcome the consequences of armed conflict and develop. https://voices.org.ua/en/donat/ Save the Children Save the Children is Distributing essential humanitarian aid to children and their families https://www.savethechildren.org.uk/where-we-work/europe/ukraine Revived Soldiers of Ukraine Revived Soldiers Ukraine (RSU) is a non-profit organization dedicated to providing aid to the people of Ukraine so that they may fulfill fundamental rights and freedoms such as right to life, right to appropriate and affordable medical care, freedom of belief and freedom for an adequate standard of living. https://www.paypal.com/donate/?cmd=_s-xclick&hosted_button_id=EECANTTJNHN7Y
From orange and grapefruit to lemon and lime, citrus is one of the most popular fruit commodities in the world because of its refreshing flavor and nutritional values. The citrus industry in the United States is intimately tied to Florida, and citrus agriculture plays an integral role in the state's economy. James Beard award-winning chef and author, Michael Schwartz of The Genuine Hospitality Group, has founded a collection of Miami-based restaurants – Michael's Genuine, Amara, Harry's Pizzeria – that thoughtfully source Florida's local citrus ingredients to compliment the variety of dishes and recipes. Perricone Farms, a third generation, family-owned grower and manufacturer of premium citrus produce juices, has become one of the largest and most well-known fresh squeezed juice companies in the country. Bob VanDine, Vice President of Sales, explains the not from concentrate process – from unpasteurized and pasteurized to HPP (High Pressure Processing) cold press. Follow @chefmschwartz @michaelsgenuine @amaraatparaiso @harryspizzeria @michaelsgenuinecle @perriconefarms @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by HayNow Media @haynowmedia http://haynowmedia.com
I'm stoked to share this episode with you all because it is a nitty-gritty, to the point playbook of how to start a pizza business. Adam talks about how he found his calling for pizza and the training he did in the pandemic that gave him enough courage to make pizza out of his home and give it away. That led to an amazing story of how he was able to start up his unique pizza shop operating out of a virtual reality space. Auto-Generated Transcript Available at www.whatsgooddough.com/adam Find Adam on IG www.instagram.com/pizzapayaa Add me on IG -https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Today we talk about how Alex opened up his brick and mortar in Los Angeles, CA in 2022. He talks about the struggles of keeping up with labor costs and how he uses social media marketing to grow his presence. Auto-Generated Transcript Available at www.whatsgooddough.com/alex https://howtoopenapizzashop.com/ https://www.alexkoons.com https://www.youtube.com/c/HOTTONGUETV https://instagram.com/hottonguepizza https://sliceouthunger.org/pizzaioli-popup-series-2022 Add me on IG -https://www.instagram.com/whatsgooddough Buy an Ooni! (Thank's for supporting the show!) https://ooni.com/?sscid=31k6_y2z7b&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202 Get your Corto Olive Oil https://corto-olive.com/ Support the podcast and buy a t-shirt! https://www.whatsgooddough.com/shop
Alana and Zack started cold calling pizzerias to find one that was looking to sell. They found one and we talk about that and the transition to new owners. For more podcasts episode or marketing help visit https://www.smartpizzamarketing.com Learn from us: https://www.smartpizzamarketing.com/mastermind Work with us: https://www.smartpizzamarketing.com/zip Get our pdf of 65 content ideas for your restaurant https://www.smartpizzamarketing.com/contentideas Gear Used for this: Cannon g7x: https://amzn.to/2TaMJql Cannon Rebel t6ii: https://amzn.to/31r2yhg At2020 microphone: https://amzn.to/3jhh1lM Ring Light: https://amzn.to/34eMPUr Scarlett mixer: https://amzn.to/3m1fNNx Contact Us: P.O. Box 82 Swampscott MA 01907 Subscribe to the SPM Podcast: Itunes: http://www.smartpizzamarketing.com/Itunes Subscribe the Local Business Podcast: Itunes: https://podcasts.apple.com/.../the-local.../id1492927865 Follow along on social: Facebook: https://www.facebook.com/smartpizzamarketing Instagram: https://www.instagram.com/smartpizzamarketing Bruce Irving: https://www.instagram.com/theBruceIrving Twitter: https://twitter.com/Irvingmedia Website: http://www.smartpizzamarketing.com