Podcasts about pizzeria beddia

March is jam-packed with events across town, from the Philadelphia Flower Show to the Philly Beer Fest to the St. Patrick's Day Parade. In this episode, you'll hear Matt's recommendation for a private pizza-and-hoagie tasting experience at the Hoagie Room at Pizzeria Beddia, Abby's interest in learning about healing plants at the Indigenous Phytotherapy series at Bartram's Garden, and Trenae's plan to visit the reopened National Marian Anderson Museum. And if you're craving new food options, you'll love our list of restaurants opening this month and Siani's picks for community cooking classes in the city.  For even more tips on how to make the most of March in Philly, check out Hey Philly's take on what to do this month.  If you're new here, welcome! We've put together a starter pack for you, with episodes and articles to welcome you to the City Cast Philly community. Get Philly news & events in your inbox with our newsletter: Hey Philly Call or text us: 215-259-8170 We're also on Instagram: @citycastphilly Interested in advertising with City Cast? Find info here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Una Pizza Napoletana, a New York si riconferma la migliore pizzeria degli Stati Uniti d'America. Questo il risultato secondo 50 Top Pizza annunciato ieri 25 giugno alle 18 - orario di New York - al West Edge, all'interno del Chelsea Market, durante una seguitissima cerimonia presentata da Scott Wiener e trasmessa in diretta sui canali social del network.Una riconferma importante per Una Pizza Napoletana di Anthony Mangieri, visibilmente emozionato durante la cerimonia, per la terza volta di fila migliore pizzeria negli USA. Al secondo posto Tony's Pizza Napoletana a San Francisco, di Tony Gemignani. Sul terzo gradino del podio Pizzeria Beddia a Philadelphia, di Joe Beddia.

Peter's brother Harry was with Peter the day they discovered Pizzeria Beddia about eight years ago. They watched together as Joe Beddia rocketed to superstardom in the pizza world (not because of us, but our timing was pretty good). So, when Harry called Peter a few weeks ago, excited to have found "the next Pizzeria Beddia," he was taken very seriously.Harry then introduced Peter to Dave Ravanesi, the founder and solo pizzaiolo of Ravanesi Pizza Napoletana in Glen Mill, PA, just outside of Philadelphia. Ravanesi's is currently one of the worst kept secrets in Philly, in that word of mouth is rapidly spreading the rave reviews without the help of any social media. By the time you read this, it will probably be even harder to get a pizza there, but the key is to call a day ahead and order your "dough(s)" before you show up. Without that, fahgetaboudit (though he sometimes has extra doughs available for newbies who didn't know any better). Here's the number: (484) 840-8912. Tell whoever answers that you heard about them here on Pizza Quest (that and about $25 bucks should get you a dough ball, soon transformed into a pizza).Before you go, be sure to listen to this conversation, in which Dave and I digress all over the map; from pizza, to jujitsu, to country rock (yes, he's also a published song writer), to the passion, dedication, and drive it takes to become a true craftsman. Hey, act quickly; the secret is out...Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

Joe Beddia of Philly's Pizzeria Beddia tells you how to make your own pie at home—no 800° wood-burning oven required. He's got intel on the red sauce, the white sauce, the dough, and all of the toppings (just make sure it's not too many toppings). After that, we're talking spring pasta. That means ramps, asparagus, artichokes, and more. Butter included. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Host Eli Kulp sits down with Nick Kennedy, chef and co-owner of several Philadelphia restaurants including Suraya, Pizzeria Beddia, R&D Cocktail Bar, and Condesa. Nick describes his authentic training in Italian and Lebanese cuisine has inspired his current restaurant ventures, his memories of working alongside Eli in New York City, and how to keep restaurants afloat in the era of Covid-19.

On this episode of Jawn Appetit, we take you on a socially-distanced staycation to see how the Borgata is doing dining during a pandemic. And we also debate America's best pizzas and wonder how the amazing Pizzeria Beddia ranked so low on The Daily Meal's list. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/war-room-sports-llc/message

On this episode of Jawn Appetit, we take you on a socially-distanced staycation to see how the Borgata is doing dining during a pandemic. And we also debate America's best pizzas and wonder how the amazing Pizzeria Beddia ranked so low on The Daily Meal's list.

Chip and Jeff took to Facebook Live once again to ring in the new year. They had a ton of fun chatting about Pizzeria Uno, Dry January, The Five People You Meet in Every Gym, Charles Barkley, Jerry Blavat, Coastal Delaware Running Festival Marathon, Nada Surf, Pizzeria Beddia, Mike Doughty, Mr. Martino's Trattoria, Main Cabin Masters, food mascot deaths, Gen X movies, PM Dawn, Bon Appétit Test Kitchen, Free Solo, Vedge Restaurant, and death cults.

Since we spoke to you last, Vernick joined the wine business, Pizzeria Beddia received another (well-deserved) commendation, and a new restaurant opened in the Divine Lorraine Hotel. And on this edition of the Jawn Appetit podcast, we take a trip to... Rhode Island? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/war-room-sports-llc/message

Since we spoke to you last, Vernick joined the wine business, Pizzeria Beddia received another (well-deserved) commendation, and a new restaurant opened in the Divine Lorraine Hotel. And on this edition of the Jawn Appetit podcast, we take a trip to... Rhode Island?

The team that gave us the amazing Suraya and Pizzeria Beddia has come together once again to bring us the Mexican-inspired Condesa... can lightning strike three times? And on this episode of Jawn Appetit, we spend WAY too much time talking about the best - and worst - Halloween candy... --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/war-room-sports-llc/message

The team that gave us the amazing Suraya and Pizzeria Beddia has come together once again to bring us the Mexican-inspired Condesa... can lightning strike three times? And on this episode of Jawn Appetit, we spend WAY too much time talking about the best - and worst - Halloween candy...

Our trip around the Fairmount section of Philadelphia continues as we made a stop at La Calaca Feliz to see if their exceptional Yelp, Google and TripAdvisor reviews told the whole story. We also give kudos to Pizzeria Beddia for another amazing honor and wonder if all of the calories in a mukbang are really worth it... --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/war-room-sports-llc/message

Our trip around the Fairmount section of Philadelphia continues as we made a stop at La Calaca Feliz to see if their exceptional Yelp, Google and TripAdvisor reviews told the whole story. We also give kudos to Pizzeria Beddia for another amazing honor and wonder if all of the calories in a mukbang are really worth it...

Does Pizzeria Beddia 2.0 have the charm of the first iteration? Does it even matter when the pizzas and wines are this good? In short, no... --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/war-room-sports-llc/message

Does Pizzeria Beddia 2.0 have the charm of the first iteration? Does it even matter when the pizzas and wines are this good? In short, no...

The revamped Bourse Food Hall has revitalized Old City... we've tried a bunch of different vendors, and we'll tell you all about it, including where you can find some of the best cheesesteaks and Filipino food in Philadelphia. We also celebrate the openings of Pizzeria Beddia 2.0 and Alpen Rose, and explain how we got to where we are with the whole Jussie Smollett situation.

Joe Beddia makes "America's best pizza", according to Bon Appétit magazine. The chef/owner of Philadelphia's Pizzeria Beddia has also been referred to as Pizza Jesus and the Jiro of Pizza. He shrugs off what he does as "just pizza", but people would line up many hours (sometimes even arriving before Joe got to work!) just to try his pies. He only made 40 pizzas a night – and he produced each one from scratch over the restaurant's five-year run. Joe is currently on a world tour that he hopes doesn't make people hate him – he's been to France, Italy, eaten at Noma, and he's currently in Sydney to do a week-long pop-up at Bondi Beach Public Bar. So locals can find out whether his work can be downgraded to "just pizza". Given that sommelier James Hird (who helped tee up the pop-up) describes eating at Pizzeria Beddia as one of his favourite ever food memories, you won't want to miss Joe's Australian-inspired versions of his pies while he's here. Joe also talks about life-changing pizza experiences in Tokyo, how he ended up spending his 40th birthday with comedian Eric Wareheim and how he essentially produced his Pizza Camp cookbook using his home oven. Oh and he also memorably recaps the time he attempted a stunt with a blindfold, razor, shaving cream and no pants in the hopes of winning a trip to the Playboy Mansion and $10,000. You can check out Joe's Sydney pop-up (from July 22 to July 28, 6pm until late at the Bondi Beach Public Bar) before he opens Pizzeria Beddia 2.0 in Philadelphia at the end of the year.

Watch the video here. In conversation with Andrew Knowlton, Bon Appétit Joe Beddia is the owner and chef of Philly's own Pizzeria Beddia, named by Bon Appétit as the best pizza in America. This distinction is not surprising, considering that he devoted the last 10 years solely to the pursuit of the perfect pie. James Beard Award winner and fellow Philly chef Michael Solomonov says, ''Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.'' In Pizza Camp, this pizza maestro begins with the pizza basics and moves on to more than 50 iconic and inventive recipes to bake at home.  (recorded 4/24/2017)

Chip and Jeff enjoyed a brisk March afternoon on Cobbs Creek Trail running and chatting with marathon/ultramarathon runner Rebecca Barber, the mastermind behind the beloved Rocky 50k Fat Ass Run. The following topics were discussed: ultramarathons, Great New York 100 Mile, tequila, greasy noodles, running costumes, participation medals, brisket, nachos, Honest Tom's, Schaefer Beer, Broad Street Run, Sylvester Stallone inspired races, Pet Talk, dog birthdays, deer sightings, largest running races in the country, 2018 Barkley Marathon, Doug Loves Movies, Mike Vecchione, Nikki Glaser, Spring Lake 5 and Pizzeria Beddia.

Within the first minute of chatting, James Hird mentions the time his sister got caught up in a Chilean coup in Uruguay at the age of 11 – so you know it's going to be a good interview. And while overseas escapades in India and France played a role in shaping James' ideas about eating and drinking, there's no doubt that the local landscape strongly influences his outlook about what should end up on our dinner plates or in our glasses. After starting a law degree, James became an accidental sommelier – not that his commitment to wine was ever in doubt. He recalls sucking empty bottles of 1895 Madeira after service one night, at an early stage in his career. Over time, James would become involved in opening Buzo, Wine Library and Vincent – and after years of uncorking wine and pouring well-picked bottles, he was named 2015 Sommelier of the Year in the Good Food Guide. James admits that, “I think about wine pretty differently.” For him, you can narrow wine down to place and people – like music, you just have to find the genre you're into. “A place over a 10-year period is going to produce a style or a riff you might like. And then within that, you might find a person that you really like their interpretation of that place.” Being able to zoom into a region and really get a sense of its character and culture is a key part of the Rootstock Sydney festival that he co-founded. This year's installment of the artisanal food and wine event has gone truly next level, with added pavilions on coffee, cheese and indigenous ingredients, and around 80 producers on call to talk about what they do. Oh, and James also has to work out how to rotate a cow with a forklift and create earth ovens from scratch for Rootstock Sydney. And Magnus Nilsson's going to be around for breakfast, too. As well as chatting about the festival, James also discusses his amazing travels this year – including his pilgrimage to Pizzeria Beddia, a pizza parlour so great that it sells out its pies by around 6pm (Bon Appetit name-checked it as "the Best Pizza in America", after all). And he also covers the time he spent at the Noma pop-up in Tokyo with Rootstock co-conspirator Mike Bennie – and the surprising record that their table guests managed to set. Don't miss Rootstock Sydney, which takes place from November 28-29 at Carriageworks. Tickets and info available from rootstocksydney.com.