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It's Mother's Day weekend and we head to the sea Sarah Ahn's viral food videos of her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational life Environmental photographer Arati Kumar-Rao goes night fishing alongside dolphins on the Brahmaputra River Tyler Harper dons a wetsuit, often during storms, and heads out into the turbulent surf to fish for striped bass in the secretive and dangerous sport known as "wetsuiting" Ari Kolender of Found Oyster and Queen St. Raw Bar & Grill has tips for cooking fish and shellfish with confidence The Santa Monica Farmers Market says goodbye to longtime vendor Kandarian Organic Farms Don't forget to sign up for our newsletter.
On this episode of Snacky Tunes, host Darin Bresnitz sits down with two of his favorite voices in the LA restaurant scene—Ari Kolender and Joe Laraja of Found Oyster and Queen Street. They dive into the inspiration behind Queen Street, the Charleston-influenced seafood spot that's quickly become a local favorite, and what it's like running two standout restaurants at the same time.Ari also shares insights from his new cookbook, How to Cook the Finest Things in the Sea, a must-have guide for cooking seafood at home. Whether you're grilling, shucking, or just getting started, this book demystifies the process and highlights sustainability in the kitchen.Then, we dip into the Snacky Tunes archives for a special performance from Brooklyn-based singer-songwriter Prima, who stopped by the studio in 2017 to play tracks from her debut EP.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty 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.
Kelsey sits down with Faith, a seasoned Turks & Caicos traveler who has visited three times (May 2019, May 2022, and May 2023) - and loved Seven Stars Resort so much, she's returned twice. Faith shares why this boutique-style resort stands out, from its swanky yet serene atmosphere to its top-tier hospitality, family-friendly vibe, and unbeatable location on Grace Bay Beach. Plus, she dives into the best restaurants (including a Kardashian fav!) and must-do excursions across the island, giving you everything you need to plan the ultimate Turks & Caicos getaway!Mentioned in this episode:- Beaches Turks & Caicos- Travel Agent Rachel Lackey with Vacations Booked- Book Seven Stars Resort on Black Friday or Cyber Monday- Marriott Credit Card & Marriott Points- The Palms Turks & Caicos Spa- Seven Stars restaurants: Seven, The Deck, The Farm- Off property restaurants: Infiniti Restaurant & Raw Bar at Grace Bay Club, Magnolia Restaurant & Wine Bar, Coco Bistro, Da Conch Shack (a Kardashian fav), local Turks & Caicos Fish Fry, Mr. Grouper's, Omar's Beach Hut- Excursion companies: Caicos Dreams (private boat tour), Big Blue Collective (Kayaking Mangrove Eco Tour spotting turtles and iguanas), Island Vibes Tours (popular half-day tours from resorts with snorkeling, Iguana Island, and rum punch!)- Fun Facts With Faith: Jojo the DolphinSUPPORT: 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 CODESBling2o - 10% OFF Bling2o kids ski goggles with code: KELSEYSPANX.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.
RAW BAR VIBES --- RICHI RAMUS [LIVE AUDIO] by Coppershot Music
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
Join us as we chat with Tim Morton, Executive Chef for Makeready, the team behind Hank's Low Country Seafood & Raw Bar, and Shawn Applin, Executive Chef of Chouette. You'll hear stories about how the menu items you love came to be and learn why the team behind the legendary Charleston restaurant chose Columbus for their second and first out-of-state location.
In “Apalachicola Oysters and the Battle for a Florida Bay,” Gravy producer Betsy Wallace takes listeners to Franklin County, Florida to find out if a new tourist development could be the biggest threat to a decades-long, $30 million investment in the Apalachicola Bay Oyster Fishery Restoration. Franklin County is tucked into Florida's Forgotten Coast, a stretch of the panhandle known for white sand beaches, off-shore fishing, and the iconic Apalachicola Bay oyster. It is distinctly Old Florida; there are family-owned seafood restaurants next to mom-and-pop bait shops. You won't see a high-rise hotel until the next county over. When the black bears get hot in the sticky heat of July, they lumber across Highway 98 to swim with the jellyfish in the salty Gulf Coast water. This area is home to one of the few remaining working shorelines in North Florida. For about a hundred years, up until a devastating fishery crash in 2013, the oyster industry powered Franklin County's economy. At its peak in 2012, the industry brought in over $9 million and employed about 2,500 locals in the small Florida panhandle towns of Eastpoint, Apalachicola, Carrabelle, and Panacea. In 2013 the oyster industry crashed and took the local economy down with it. Now, more than a decade later, join Wallace as she digs into the restoration of the Apalachicola Bay oyster reefs and a newly proposed (and highly divisive) large-scale tourist resort. Will the Forgotten Coast stay forgotten long enough for the seafood industry to recover and provide stable, well-paying jobs for the next generation? Or will tourism and real estate development finally take over, as it has up and down the Florida coast? In this episode, Wallace talks to Josh Norman, who grew up in an oystering family and is a marine biologist turned VP of the locally owned Bayside Coffee; Charles Pennycutt, owner of Fisherman's Choice Bait and Tackle; Paddy's Raw Bar restaurateur Patrick Sparks; Florida State University scientist Dr. Sandra Brooke; and oyster farmer Xochitl Bevera. Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode of Get Real With Dakota, Dakota dives into the topic of "Consent Based Relationships" with Goddess Cecilia. Join us as we discuss Cecilia's journey into sex education, the importance of pleasure, and the intersection of identity and sexuality. Cecilia discusses her work as a sex educator and advocate for survivors of sexual violence. She emphasizes the importance of comprehensive sex education and the need for adults to have the same access to information as youth and her her experiences in creating consent-based relationships. Cecilia creates safe spaces for survivors to share their stories and fosters the ongoing learning process in the field of sexuality. Tune in to this episode for a deep and real conversation that will leave you feeling full of live and driven AF! Don't forget to visit www.goddesscecilia.com to learn more about Cecilia's upcoming series of events, including sex trivia nights, and the third season of her podcast, Raw Bar with Goddess Cecilia. Subscribe, leave a review, and share this episode to spread the tough love and real talk. For more resources, workshops, and coaching, visit www.getrealwithdakota.com. Keep it real, stay true to yourself, and remember: your pleasure and boundaries are worth fighting for! --- Support this podcast: https://podcasters.spotify.com/pod/show/getrealwithdakota/support
I began with Executive Chef Kyle Timpson, who started out with aspirations to be a pastry chef. Sometime after graduating Atlantic Cape Community College, he found that challenging himself within a larger spectrum was appealing, and cultivated a space where he could continue to grow in the industry. Today, Executive Chef Timpson joined us to talk about the delicious steakhouse and beverage menus at SIN in Philadelphia, and what to look forward to in the coming weeks. (https://www.sinphiladelphia.com)I next spoke with Army Veteran, Cookbook Author, three-time Food Network winner and Executive Chef Kevin Cooper aka "Chef Steek." Chef Steek sat down with me to discuss how he began in the culinary world, what influenced his progression within the industry, and what it was like to not only appear on the Food Network, but also win and be able to open the Chicken Guy in King of Prussia. Chef Steek and I also dug into the menu items available at the Chicken Guy, along with some of the milkshakes too--have I mentioned how much of a sweet tooth I have? Well, you'll hear from both of us on what to bite (and sip) at his spot in the KOP Mall. (https://chickenguy.com)My final guest, Executive Chef Alex Tellez, joined Food Farms and Chefs to discuss Sor Ynes and all the delicious offerings on their menu; from scratch made tortillas to mezcal flights--Sor Ynes focuses on traditional Mexican ingredients and techniques to prepare their fresh and piquant menu. I know that I have my eye out on their "Shrimp Al Ajillo" with a mezcal tasting flight, and I'll save some room for dessert! Just keep your eyes peeled on their socials, as they're getting ready to change up the menu soon! Now that's a tasty treat to look forward to! (https://sorynez.com)
Brett Naylor and Nicole Barrick are seasoned veterans in the culinary world, and together they opened Wilder in the Rittenhouse area of Philadelphia. Their fresh takes on their menus offer diners a delicious array of pizza, raw bar, pastas, cocktails and mocktails, and desserts. With three floors to accommodate your dining needs, they offer a private event space, brunches, happy hour, and classes that you can take advantage of too! Stay tuned to find out more about them, their venue and menu, and what's in store for the summer!Noelle Blizzard made a name for herself and her business, New June Bakery, after she tried her hand at all the pandemic baking trends. She soon found herself baking in the early mornings as well as late at night after she put in her regular hours as a mother and for work. As time passed, Noelle began baking for friends and co-workers as a business, quickly gaining notoriety for her delicious and beautiful cakes, galettes, and cookies, and was (not surprisingly) featured in publications as well as on a morning show. So, if you're a fan of desserts then be sure to stay tuned to find out how you can satiate that sweet tooth!Our final guest needs no introduction, as a celebrity chef who has been a featured Chef on television shows, at events, and an author of "Beyond My Chef Coat," Culinary Director/Private Chef Kevin Des Chenes (Chef Kev D) joined me on Food Farms and Chefs to cover what he's accomplished, what he has in the works, and what we can look forward to in the very near future. As the "Chef to the Stars," he has crafted private dinners for VIP's like John Legend, Little Big Town, and a variety of sports stars. Chef Kev D discussed everything from designing creative and intimate menus for your private event or dinner to globe-trotting as a featured Chef at events, along with his philanthropic endeavors to help support the community. Tune in till the end to hear all about Chef Kev D and what you can look forward to from him next!
We kick off this episode with some riffing on Hallmark movies and a suspension of Jason's voting rights. No worries, though! The two poems under discussion are by a former student of Jason's and it comes clear pretty quickly that we're all fans. Don't listen to this episode for the suspense, but for the delicious delve into narrative possibility and how poetry is wonderfully suited to keeping the door open long after a poem ends. Indented lineation and how it can affect a poem's pacing gets some attention, as does the sensory tease of wonderfully selected symbolism and imagery. We also touch on the implication of the reader in a poem where the speaker is still working things out. In this film-tinged discussion, Kathy reminds us that a sweet ending can hit the spot, Sam confesses to thinking a lot about “Baby Boom”, Dagne owns up to seeing Raiders of the Lost Art eleven times when it was first released, Jason pays homage to Diane Keaton and Liza Minelli, and Isabel poses a question that underscores our theme of narrative possibility. Some links we think you'll like: Whisky & Rum in Raiders of the Lost Ark, ThirstMag.com How Baby Boom Set the Template for Future Movies About Working Mothers, Vulture At the table: Kathleen Volk Miller, Jason Schneiderman, Samantha Neugebauer, Isabel Petry, Dagne Forrest Georgia M. Brodsky is a recent graduate of the MFA Program for Writers at Warren Wilson College. She lives south of Boston, near the ocean, with her partner and their daughter. The Tavern After I cracked the 6-ball off the table, he offered to teach me to drive stick in the parking lot. Before: whiskey in no-one's-joking-sized shot glasses, the kind the cool girl in Indiana Jones throws back then stacks like a champ while men fall off their stools around her. Heavy glasses. No windows. Just the door to the lot, to the harbor eventually, where earlier that day I'd seen a girl my age with a pocketknife, cleaning a fish. She'd plucked the eyes out, let them sit on the ground staring up like a figment in Charlie Kaufman's dreams. Every story is a version of something else. I followed him to his car. I didn't. I laughed and touched his arm. I balled my hands into fists. My body felt something was wrong. I felt nothing. It always turns out alright in the end. It never does. I'm the girl who climbed into the truck and the one who got home safe. I taught myself how to drive stick and how to run the table. I'm the girl in the harbor. All eyes. At the Raw Bar, Housing Three Dozen Oysters for our Eighth Anniversary We're not in it for the sex, if that's what you're thinking. And besides, I'm not the kind of person who shucks and tells. That was a joke. But it's exactly what I'm talking about. I'm the kind who makes jokes when something matters too much. We're not in it for the sex. It's more about what happens after the shell unlatches: brine, salt, alive, pulling us in by the shirt, shaking us and putting us down as if tentacles had launched out from under the ice. That wasn't a metaphor for our relationship. I'm honest to God talking about oysters: the knock-back, the vinegar zip, extra lemon on the side. A feeling like our bodies could turn back into fish. A speedboat revving from zero to sixty, that's how it felt to throw down my first Mookie Blue after nine pregnant months. Forget forks or sauce or napkins. If every drop of oyster liquor doesn't make it to your mouth, you shouldn't even be here, and by here, I mean sitting across the bar, gaping at us, saying, wow, that's a lot of oysters, or standing on the shores of an oyster farm, complaining that the wind's too cold. Am I getting any closer to explaining myself? When we first met, he traced his finger along the coves of Maine's coast, a chart of waterways and kayak routes, I swear, the only freshman with a map of water pinned to his dorm room wall, and that was fourteen years ago, but in that moment, I loved him. We toast with a click of our shells— he lifts one to his lips.
David Hinkle and Rio Valeriano with T36 Golf are flipping the script on traditional golf and redefining the sport for a new generation of golfers. Their revolutionary "Double Loop" design lets you experience a full 18-hole game with a smaller environmental footprint and shorter playtime. T36 Golf's unique "Double Loop" layout at Baytown Texas amplifies the player experience while reducing time of play by an hour and the land required to around half of that of a traditional 18 hole course. https://files.fireside.fm/file/fireside-uploads/images/1/1ea879c1-a4a2-4e10-bea4-e5d8368a3c7a/KOFRWAOf.jpg (https://www.youtube.com/@modgolfpodcast/videos) "I decided to go down to Key Largo and took my significant other Dina. We walked into this place called The Raw Bar and we sit at the only two seats available next to another couple and we order a drink called a "Dinarita". It's a margarita with a good tequila, splash of Chambord, no salt. So they say "Those sound great! Get us two of those." That struck up a conversation with this gentleman that was involved in golf. Three weeks later, I called him and said "I've got this course, 118 acres. I know we can't do an 18-hole golf course. What can we do?" He said "Actually you can build an 18-hole golf course on that acreage. Let me introduce you to somebody". That led us to a golf course architect which was that "AHA Moment" that ultimately evolved into T36 Golf."... Co-Founder Rio Valeriano Episode Chapters [03:00] How and when Rio and David where introduced to golf [08:00] How David and Rio met each other and the "AHA Moment" that started T36 Golf [11:30] Rio shares the "Dinarita" cocktail story at a Key Largo bar that led to meeting the right person at the right time [15:00] How and why they decided to build the first T36 Golf course in Baytown Texas [21:10] The "Double Loop" course layout explained [26:00] course design considerations to ensure the playing experience is fast, safe and fun [28:00] David talks about their target demographics and how they take a Blue Ocean Strategy approach to their business model [34:20] Their branding exercise and how they landed on the name "T36 Golf" [37:30] The importance of supporting youth golf at T36 Golf and Troon [39:30] How they have created a community gathering place for the people of Baytown [42:00] amplifying the customer experience through the restaurant, menu and lounge design [44:30] future expansion plans for the T36 Golf brand You can also learn more about Rio and David on thier bio pages (https://modgolf.fireside.fm/guests/david-hinkle). https://files.fireside.fm/file/fireside-uploads/images/1/1ea879c1-a4a2-4e10-bea4-e5d8368a3c7a/jqh00dBK.jpg (https://modgolf.fireside.fm/guests/brad-schweigert) Want to check out T36 Baytown (located 30 minutes east of Houston Texas) and perhaps book a tee time? Have a look at their website (https://t36golf.com/baytown/) to learn more. https://files.fireside.fm/file/fireside-uploads/images/1/1ea879c1-a4a2-4e10-bea4-e5d8368a3c7a/6bM3QI9_.jpg (https://t36golf.com/baytown/) We want to thank our Episode Presenting Partner Golf Genius Software who have supported The ModGolf Podcast since 2019! https://files.fireside.fm/file/fireside-uploads/images/1/1ea879c1-a4a2-4e10-bea4-e5d8368a3c7a/K9NPjjAv.jpg (https://www.golfgenius.com) Golf Genius powers tournament management at over 10,000 private clubs, public courses, resorts, golf associations, and tours in over 60 countries. So if you're a golf professional or course operator who wants to save time, deliver exceptional golfer experiences, and generate more revenue, check them out online at golfgenius.com (https://www.golfgenius.com). Special Guests: David Hinkle - Co-Founder and Principal at T36 Golf and Rio Valeriano - Co-Founder and Principal at T36 Golf.
Kevin Kane is the general manager of Marble Room Steaks and Raw Bar in downtown Cleveland—no small role given that the 30,000-sq.-ft. restaurant is housed in a restored historic landmark and offers some of the most elevated food and service in the region. The opulent restaurant is a place for grand celebrations, high-powered business dinners and celebrity sightings as much as it is a place for intimate dinners for two and almost nightly marriage proposals. A restaurant of this caliber comes with big expectations and a high price tag to match, though it also comes with a promise...to be one of the best experiences of your life. That's where Kevin and his management and culinary team come in. Having had the opportunity to dine here several times, I was always curious about the vision behind the experience, especially the approach to exceptional service. Kevin gives some insight into how everything comes together at the Marble Room, including the origins of his own approach to hospitality, and just how many people have to work together in concert to deliver on the promise of a memorable meal.
Hear about travel to the wine region Sonoma County in California as the Amateur Traveler talks to Brooke Herron about this popular tourism region where she grew up. https://amateurtraveler.com/travel-to-sonoma-county/ Why should someone travel to Sonoma County? Brooke says, "A myriad of reasons, in my opinion beyond wine. It is an absolutely stunning region from an outdoors perspective. You've got the coast, you've got hiking trails, mountains, hills and then you've got also lots of farms, distilleries, breweries, cideries. And what I loved the most about living there for 20 years and now coming back home to it on a regular basis is really first, the outdoors and the beauty, right? The access to the ocean and trees. And then next, of course, the fact that you can get amazing food, and craft drinks everywhere." Brooke lays out a 5-day itinerary: Day One: The Sonoma Coast The first day begins on the breathtaking Sonoma Coast. Drive along Highway 1, skip the touristy Bodega Bay, and head to Shell Beach near Jenner. Here, you can choose between a leisurely stroll on the Kortum Trail or a more challenging hike on the Pomo Canyon Red Hill Loop. Chris recommends history buffs take the drive up to Fort Ross which was the Russian presence on the California Coast. After the hike, consider a stop in Jenner for a smoked salmon bagel or clam chowder with a view over the bay. For dinner, Santa Rosa offers the Bird and the Bottle, a favorite, or a more casual option at Russian River Brewery. Day Two: Sebastopol and Russian River On the second day, Brooke will explore the charming town of Sebastopol and the Russian River area. The Barlow, an open-air marketplace, is a must-visit. Enjoy craft cider, spirits, and unique food options. Highlights include Golden State Cider, Blue Ridge Kitchen, SpiritWorks Distillery, and the recently added Rewind Arcade for a playful touch. If you're not into alcohol, explore Goldridge Organic Farms for olive oil tastings and Bohemian Creamery for a delightful cheese experience. For wine enthusiasts, Horse and Plow, Dutton Estate Winery, and the unique Radio Coteau are recommended stops. Day Three: Relaxing in Petaluma On the third day, Brooke recommends a leisurely drive to Petaluma. Explore the historic downtown, and if in the mood for seafood, the Shuckery is a great choice. For a more casual experience, Brewster's Beer Garden offers a relaxed atmosphere with great outdoor seating. Accommodations in Santa Rosa can be found at Hotel E, a boutique luxury option in the heart of downtown. In Petaluma, Brooke suggests considering the charming Metro Hotel for a unique and affordable stay. Day Four: Explore Hillsburg and Windsor Brooke's top winery picks in Hillsburg include Idlewild Wines for unique Italian varieties like Arnés, Fresa, Dulcetto, Grignolino, Barbera, and Cortese blends, with educational Sunday events. Orsi Vineyards, a hidden gem in Dry Creek Valley, offers distinctive varieties like Sagrantino and Biancolella. Unty Vineyards, known for sustainable practices, provides a casual Rhone and Italian variety tasting experience. Gary Farrell in Sonoma County is recommended for exceptional Pinot Noirs and Chardonnays, especially from the Russian River Valley. Aperture Cellars, known for Bordeaux blends, stands out, with a focus on texture. In Windsor, Artisan Alley hosts Two Shepherds Wine and Tilted Shed Cider. Two Shepherds offers organic and natural wines, including orange and skin-contact varieties. Grand Cru Custom Crush offers a diverse micro-winery tasting experience. Outdoor enthusiasts can enjoy Shiloh Regional Park's hikes and mountaintop views, while Riverfront Regional Park offers a scenic water setting. Brooke suggests exploring farmers' markets in Windsor and Healdsburg for fresh produce and vibrant atmospheres. Dining recommendations in Healdsburg include Bravas Tapas Bar, Willie's Seafood and Raw Bar, Valette Restaurant, and The Matheson. Lo and Behold is recommended for cocktails, and Black Oak Coffee and Flying Goat for coffee. In Windsor, Artisan Alley's Two Shepherds Wine and Tilted Shed Cider are must-visits, along with Pizzalea for gluten-free pizza. To unwind, Shiloh Regional Park and Riverfront Regional Park offer beautiful natural settings. For spirits, Young and Yonder Spirits and Alley Six Spirits in Healdsburg are noteworthy. Day Five: Explore the Sonoma Valley On day five, explore the renowned Sonoma Valley. Hike at North Sonoma Mountain Regional Park or Bartholomew Park. Kibblestadt Cellars, known for balanced wines, is a top choice. Prohibition Spirits in Sonoma offers unique tastings like Pink Gin. Bedrock Wines, near the plaza, features interesting varieties. Eldorado Kitchen is recommended for high-end dining. Café La Haye, Valley Bar and Bottle, and Sunflower Cafe offer diverse breakfast and casual options. Enoteca Della Santina is suggested for a relaxed glass of wine, while Winery 16 600 in Glen Ellen offers unique wines. Sonoma's fine dining includes Eldorado Kitchen and Café La Haye. Hot Monk Tavern and The Grapevine are casual favorites. Eldorado Cantina, attached to Eldorado Kitchen, offers delightful Mexican food at a more affordable price. Wrap up the day with tastings at Kibblestadt Cellars and Bedrock Wines. Brooke highlights Sonoma County's diversity, including hikes, beaches, cider, beer, and spirits. For planning, check Sonoma County Tourism's website for itineraries and information. Whether you are here for the wine, cider, and spirits or the coastal hikes and ziplining through the redwoods, Sonoma Valley offers adventures that bring you back again and again.
Sisters and business partners, Marti Lieberman and Pamela Lorden, own and operate The Mac Mart in Philadelphia. Although the venture began without any former training or background in the business, Marti started The Mac Mart to create a job for herself after graduating college, and was soon joined by her sister. The inspiration? A decadent mac-n-cheese that she made for her own graduation party was a huge hit, and food trucks were an up-and-coming trend at the time. Years later, the business has grown into multiple cart locations and a brick and mortar spot in center city...with a lot of happy mac and cheese lovers enjoying every cheesy bite!We then climbed aboard the Moshulu off of Delaware Avenue in Philadelphia, speaking with the General Manager, Michelle Delp. Michelle knows all the in's and out's of the Moshulu, having worked there for 16 years, so when it comes to knowing the history and stories behind the Old cargo vessel she's certainly the perfect guide! After taking an optional champagne-toasted tour, you can enjoy some of the menu options like a raw bar, plentiful seafood options, along with steak, chicken, and more! And if you're looking to celebrate an event or holiday gathering--the Moshulu is the place to be! With sweeping back-drops of the Delaware River and Ben Franklin Bridge, you can taste your way through the night. And be sure to check out at least one of the five bars for you favorite cocktail or mocktail. Whether you're there to celebrate an event, enjoy a lovely dinner out, or grabbing brunch with friends, the Moshulu is a great place to experience in Philadelphia!And we'll leave you with an indulgent treat, as we speak with co-owners Timothy Roquemore and Andre March of Afrika Bar. Creating something nice while doing good certainly hits the sweet-spot for anyone, and Timothy and Andre are doing just that. Both owners have worked within the fashion industry, so they're connoisseurs of what looks and tastes high-end. So the pair ventured to create an indulgent chocolate that will play off your palate with a variety of tasting notes, all sourced from small farms in Africa. Through their company's sales of both chocolate and branded fashion, they are able to give back to those farms to help support fair wages and sustainability practices. So if you are searching for a chocolate to enlighten your senses while doing good, try some of the chocolate from AfrikaBar.com!
In this week's episode, I feature a spotlight on Victoria and talk about staying at the Huntingdon Manor Hotel. I feature Café Malabar for South Indian cuisine in Victoria. I feature Marilena Cafe and Raw Bar in downtown Victoria. I feature the Ugly Duckling Dining and their tasting menu in Victoria. I feature The Art of Slow Food in downtown Victoria. I feature Faro in the Oak Bay neighbourhood. I feature Fernwood Coffee Co in Fernwood. I feature The Courteney Room in downtown Victoria for brunch. I feature HeliJet for transportation. I talk about some Upcoming Foodie Events including Dumpling Fest, Pizza Palooza, and Food Talks. Follow me on Instagram, TikTok and X @Vanfoodster as well to visit VancouverFoodster.com for everything food in Vancouver and beyond.
The historic revival of Gage & Tollner has sparked excitement among food enthusiasts and history buffs, rekindling the legacy of one of New York City's most treasured dining establishments. Tori joins me to talk about the incredible Raw Bar, the classics and twists like Clams Kimsino (Bacon-Kimchi Butter and Breadcrumbs) and the best Baked Alaska in the world! Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
Show Description: In this episode, we chat with Markiss Stone, the man behind the popular Instagram handle @travelingfoodieguyde. With a following of nearly 70,000 passionate fans, Markiss has carved a niche for himself as a leading authority on food, travel, and entertainment in Indianapolis. Join us as we dive into his journey from being an avid traveler and food lover to becoming a renowned foodie influencer. Whether you're a food enthusiast, an aspiring influencer, or someone who loves a good travel story, this episode promises a delightful treat! Show Notes: Introduction - 4:00 - 8:30: Dive into Markiss's background, his early love for food and travel, and the spark that ignited his foodie journey during a trip to Greece. The Social Media Evolution - 8:30 - 11:00: Discover how Markiss transformed his content strategy with reels, and the pivotal moment at Garden Table restaurant that set the tone for his future endeavors. Philosophy & Values - 11:00 - 14:45: Markiss shares his belief in valuing experiences over material possessions and how this philosophy seamlessly blended travel into his food-centric brand. The Foodie Chronicles - 14:45 - 17:00: Laugh along with Markiss as he recounts a hilarious story from Raw Bar and discusses the one food he can't stand. Promoting Local Businesses - 17:00 - 20:00: Understand Markiss's vision of being a bridge between local establishments and consumers, celebrating the diversity of tastes. Building Authentic Relationships - 20:00 - 22:30: Learn why Markiss prioritizes genuine relationships over transactions and how he supports businesses impacted by the pandemic. Elevating the Brand - 22:30 - 28:30: Markiss reflects on his interactions with fellow foodies, leveraging his background in radio/TV, and the steps he took to distinguish his brand in the crowded foodie space. Behind the Scenes - 28:30 - 35:00: Get a glimpse into the organization mechanisms that power @travelingfoodieguyde, from spreadsheets to value-driven pricing strategies. Plus, insights into collaborations with in-house marketing teams and the landscape of restaurant marketing. Content Creation Masterclass - 34:00 - 38:45: Markiss breaks down his end-to-end recording and editing process, ensuring each restaurant visit results in unique content. Future Aspirations - 50:45 - 54:00: Markiss shares his goals for expanding his reach and growing his follower base. Influencer Inspirations - 54:00 - 58:00: Hear about "Instatravel" (book) and Aggie, the international influencer who left a lasting impression on Markiss. Tech Talk - 58:00 - 1:01:00: Markiss's perspective on AI and why he chooses not to integrate it into his business model. Broadening Horizons - 1:01:00 - 1:03:30: Markiss unveils his vision for diversifying content beyond food and delving deeper into travel. Golden Advice - 1:03:30 - 1:07:00: Markiss offers foundational tips for anyone looking to start a passion-driven page on social media. Legacy Thoughts - 1:07:00 - end: Reflecting on his journey, Markiss shares how he wishes to be remembered in the world of food, travel, and entertainment.
Old-school seafood and sports bar in Gulf Gate
Today, I sat down with Brian Faeth, CEO, and Lauren Grasso, the COO of Papamigos Taqueria & Raw Bar. Papamigos originated between late 2019 and early 2020, introducing an innovative culinary concept that blended tacos, sushi, and imaginative gastronomy. Emerging from rich backgrounds in upscale dining, Brian and Lauren aimed to surpass conventional norms, catering to a diverse demographic with an elevated dining experience.Initial plans to establish a presence in Pompano Beach were derailed by the onset of the COVID-19 pandemic. Through collaboration with the city, they secured a food trailer at the designated location, navigating the challenges posed by the pandemic. Their culinary offerings quickly gained traction, leading to the establishment of a flagship kitchen in Coconut Creek.Brian, a 42-year-old Marine Corps Veteran, is now shaping the future with his fiancée Lauren and their combined four children. His military service from 2000 to 2004 included a role as a machine gunner in 1st Battalion, 1st Marines, with deployments in Afghanistan and Iraq. Beyond his military journey, Brian's ventures span the realms of restaurants and real estate, driven by an enduring entrepreneurial spirit. Buckle up!You can find Brian and Lauren on IG @papamigoscoconutcreek and on www.papamigos.comLet's connect! Subscribe to buckleUp! podcast and follow @nataliaearle on all social media platforms and on FB @thenataliaearleThis episode is brought to you by 360 Tactical Miami www.360tacticalmiami.com Theme music written and produced by Jared Dylan @jdylanmusicPiano performance by Kevin Maddox @maddmaddox
It's Festival Season. Wine, Music, Blues and Roots, Food, Fishing, Camping. The annual Cowichan Valley Wine Festival returns to its Month of August setting. Its kicks off July 27 with Sunset Soirée from 6-9 PM at the gorgeous Campbell Commons at Brentwood College School in Mill Bay. 13 wineries will be pouring some of their favourites plus some chosen especially for this event. Attending and tasting allow you to actually meet the maker of the wines. There's nothing better than getting the real story of the wine. Expect high-end, new releases and a few surprises being poured. This year the food program will be created by Mensch Catering, so you know it will be very interesting. Wineries pouring on the night will be Alderlea, Blue Grouse, Cherry Point, Damalli, Devino, Deoll, Enrico, Rocky Creek, Unsworth, Venturi Schultze, Zanatta and Emandare. August in the Cowichan Valley Aug 1 – 31. 12 wineries. Wine Passport. Your map and tasting glass are your ticket to all 12 participating Cowichan Valley Wineries. Everyone who purchases a ticket is automatically entered into draws. Accommodations, wine, tours, transportation and gift baskets. Details at www.cowichanwineries.com Our guests are Alderlea – Julie Powell co-owner/co-winemaker Blue Grouse – Bailey Williamson Head Winemaker Enrico Winery – Lorin Inglis General Manager and Pres Cowichan Wineries Society. (Jim Moody from Zanatta had tech issues and I will do a follow up) www.cowichanwineries.com www.alderlea.ca www.bluegrouse.ca www.enricowinery.com @zanattawinery Chef Kristian Eligh – Marilena Café and Raw Bar. Victoria It felt like the longest opening of a new restaurant I've seen in many years. It feels like 3-4 years ago I knew that Kristian and his family were moving back to Victoria with a plan to create a singular restaurant. Then came years of COVID and post-Covid. Finally, the day has arrived and Marilena Café and Raw Bar was just launched. Kristian is a chefs chef. From Thomas Keller's The French Laundry to culinary director of Hawksworth Restaurant and now Top Table Group Executive Chef. The Top Table Group includes Blue Water Café, Eliza, Cin Cin, Araxi, Il Caminetto, Bar Oso. Quite a line up and it doesn't include their two New York City restaurants. Marilena is two rooms in one. They've been described as “pockets of ambience”. The Raw Bar, led by Chef Clark Park. The Café is the turf of one of the best managers Aaron Matsuzaki. The wine directory is large. It's overseen by the brilliant Shane Taylor This is a destination, my friends... Go to www.marilenacafe.com and check out the dazzling menu and wine list. The café is a blend of Japanese-inspired small plates, Italian salads and large sharing plates of whole fish, lobster and 48 hr Beef short rib. Cocktails on tap and a list of variables called lively, adventurous and sophisticated. Pouring select Vancouver Island Wines. One from Basque country and Aquilini Cab/Merlot Family Blend from Red Mountain. Marilena is now open. It was well worth the wait. www.marilenacafe.com
What goes into building a restaurant? This week we're sitting down with hospitality veteran Rob Levin, co-owner of 2A Wine Merchants and the forthcoming 1033 restaurant to find out more about the inspiration behind the 14-seat restaurant.During our chat, Levin shares his vision for 1033, the thinking behind the design of the restaurant and the elements of the restaurant's menu, created by Chef Justin Carlisle of Ardent. We also delve deeply into the topic of hospitality, answering questions like: What goes into providing a great experience for guests? What elements make a restaurant memorable? And why it's a good thing if your restaurant isn't right for everyone.
Grúpa ceoltóirí iad an ‘Raw Bar Collective' nach gcasann le chéile rómhinic agus beidh siad ag casadh i Stiúideo Cuan an tseachtain seo.
Fiddle player Dave Sheridan has been a highly respected musician on the Irish scene for a number of years, well known for his energetic and warm approach to the traditional repertoire. Originally from Tubber in Co. Offaly, he now lives in Carlow where he his a vital part of the local traditional music scene. He has released two brilliant albums with the band Raw Bar Collective and is currently out with a brand new duo album with whistle player and Piper Brian Hughes.This conversation is recorded with a live audience at a small folk festival in Norway called «Irskhælj», and the conversation flows through many different topics, like different approaches to producing traditional music recordings, the difference between learning to play music now vs in the pre-internet era, regional styles vs personal style, his various musical projects and more!
With Cesar Quintero, a Certified Entrepreneurial Operating System® (EOS®) Implementer and the Founder of The Profit Recipe who centers his practice on purpose and ensuring a leadership team creates alignment around its vision while gaining traction to achieve that vision. Previously, Cesar was a Project Manager in R&D at Procter & Gamble, a Founding Partner of Fit2Go, the first successful meal-delivery startup in Miami, and Rawbar 2 Go, the first licensed food-boat fleet in FL, and the Founder of a meal-delivery SaaS company. He also served as an EO Forum and EO Accelerator Trainer with Entrepreneurs' Organization (EO). Today, he is focused on The Profit Recipe, a coaching firm that focuses on empowering entrepreneurs through a journey of focus ON the business and not IN the business by implementing best practices and the Entrepreneurial Operating System (EOS). Join us for our conversation as Cesar shares some secrets and tips to help you become a better leader that will lead your organization to growth and profits. You will also enjoy hearing Cesar talk about his book “The Profit Recipe”, a proven recipe for success. To access the show notes, visit us at legalwebsitewarrior.com/podcast
On our first episode of "Conversations with Kelly", we're exploring the importance of workplace culture. At the table today are two Delaware business owners who run companies known for their great workplace culture. This conversation was recorded at Bluecoast Grill and Raw Bar in Rehoboth, Delaware.
In this episode of The Sunny Side the Cotilla Beresh Gerow Luxury Team at Compass kick off their "Be Local," series with the owner of a Lighthouse Point gem!! Troy Gunter is the owner of Pappa's Raw Bar. If you like to do as locals do then this is your spot! Troy talks about the transformation of the family business and gives us the inside scoop on his "speak easy," and his "Eat, Drink and Be Local," APP. Troy's zest for life and helping others is contagious. Your mouth will be watering by the end of this episode. In this week's CBG Minute Rachelle dives into the headline making real estate news and of course the team reveals their property favorites in the weekly segment, "What Caught Your Eye!" Listen, share and review The Sunny Side podcast.
In this episode, Mark Baratto sits down with co-owners and Ian Bires & Ana Tourino Bires. We talk about how they met and lived a traveling lifestyle, how Ian met his other partners Ryan Shapiro and Matthew Cohen, and how long it took The Docks to finally open. More on The Docks Restaurant & Raw Bar Locally sourced seafood, curated by our chefs & inspired by Key West's historical fishing culture. Sister restaurant: @thirstymermaidkeywest Website: https://thedocksstockisland.com/ Instagram: https://www.instagram.com/thedocksstockisland/ Facebook: https://www.facebook.com/thedocksstockisland/ Open 7 days a week from 12pm to 9.30pm Location: 6840 Front Street, Key West, FL. 33040 (305) 396-7049
I was interviewed by Cecilia Villero for her podcast, The Raw Bar. Cecilia is a Pleasure & Sexuality Educator and also a beautiful magical mermaid. Our conversation centers around why feminism must include sex workers, and how sex workers are, as they've always been, on the frontiers of radical feminism. This episode is bubbly and fun, and/but also contains descriptions of anti-femme and anti-Asian violence.Follow A Stripper's Guide on InstagramFollow Cecilia on InstagramVisit AStrippersGuide.com
A no notes, no script podcast processing current life from the world's perspective and our Heavenly Father's – His by the way, is far better than the worlds. Amen!Check out our social media for a pic of the starfish ! Phil 2:15-16
We have been enjoying a beautiful day in Healdsburg! We have great new features with Willi's Seafood and Raw Bar,featuring the wines of A. Rafanelli. We will check out the tasting notes and websites,and then enjoy great new audio features. Four generations as growers and producers of fine wine, our family is proud to continue in the same winemaking and farming traditions as the founding generation. We continue to work passionately as stewards of the land with sustainable farming practices and preserving the traditional style of handcrafted wines, with the best intent to preserve the heritage for the future generations. We have opened three wines.The Zinfandel, The Cabernet ,and the Merlot!All from A. Rafanelli winery. 2019 Zinfandel A bright and lively vintage with instantly charming aromas of freshly picked raspberries, blackberries and cherries. Hints of cinnamon and star anise add a playful zing of spice to this elegantly styled zin. With a softness on the palate and supple tannins, this wine is enjoyable now in its vibrant youth, yet its classic character will allow for it to mature further. 2018 Cabernet Sauvignon This wonderfully rich and complex wine shows youthful restraint. Subtle hints of huckleberry and black currant mingle with nuances of allspice, dried herbs, and sweet tobacco. Strong in structure and well balanced with focused tannins proves its aging potential. 2018 Merlot Leading with aromas of ripe plum and rhubarb pie, this smooth luscious wine follows up with dark chocolate, and hints of bay leaf and sarsaparilla. The delectable tannins and long rich finish will engage your palate and promise further development of flavors in the cellar. our audio features features the winemaker of this great Healdsburg Winery,and the great menu of willi's Seafood and Raw Bar. Since the early 1900's A. Rafanelli has been growing grapes and making wine in the Dry Creek Valley. Four generations later we remain dedicated to carrying on our family tradition. Our winery is still family owned and operated, and that means production is limited. The focus here has always been quality not quantity! Our family takes pride in working hard to produce consistently exceptional wines every year, specializing in some of the finest Zinfandel, Cabernet Sauvignon, and Merlot. If you are going to be in our area and would like to visit, please call. We always look forward to meeting new wine enthusiasts. I love Willi's Seaffod as well as all the Stark's Restaurants. We have three great new audio features.pairing each wine with menu idems from this great Healdsburg restaurant. Clcik on the links below and join us as we kick back with An evening in Healdsburg! Cheers! Click here and join us as we enjoy great food and wine . Click here and join us as we enjoy great food and wine . Click here and join us as we enjoy great food and wine .
Welcome back to another incredible episode of the EDBL podcast! This episode we are joined by our amazing friend and head Chef at Papa's Raw Bar Chef Chad Wyrosdick. We find out how he develops these incredible dishes that we all know and love and what fuels his creativity in and out of the kitchen.
YOU can't shuck with him if you wan-ned to, but you know he'll shuck with the Grain Gang (literally) -- shucker supreme, Jake Gerry of Keystone Sea Farm and High Roller Lobster!This episode has everything you didn't know you needed. Jake explains how he fell in love with oysters (i.e. started giving a shuck) and his experience cleaning up in the OOSC (Official Oyster Shucking Circuit); provides an audio-only shuck-stration and opines on how oysters get their names; and outlines the truly wild life cycle and the even crazier benefits to an ecosystem oysters provide. With the show's ever former rapper GUEST, it's only natural that the guys spend ten minutes relating hip hop artists to raw bar items.Great guy. Great topic. Questionable audio (studio update in-progress). The math is simple: it's an absolute shuck-cess. Now POP THAT HINGE!............ ........... ............. ............ Music: "Mountain Climb" by Jake Hill
Recently I visited Willi's Seafood and Raw Bar.Tony Lombardi met me at the restaurant,and GM Nick joines us as we paired Tony's Wines with Willi's amazing menu. I visit Willi's often and love the staff and all the great idems on this great menu.We have four new features and at the bottom of this feature are links so you can click on each link and join us as we enjoy the beautiful Lombardi Wines with suggestions from Nick.Nick has been with Stark's Restaurants for many years and has great knowlegde of wines from all over the world. Lombardi Wines include three Pinot Noirs and a great Chardonnay. Founded in 2013, Tony & Christine Lombardi began a passion project that honors a rich family history of wine, food and tradition. Together, with Winemaker Cabell Coursey, they craft Small lots of Chardonnay and Pinot Noir from some of the finest vineyards in the Sonoma Coast. The Pinot Noir is crafted with care from a family of growers in Petaluma, where the Lombardi Family has been since 1947. The 2018 Chardonnay shows beautiful aromas of layered green apple, lemon-lime citrus, orange blossom, honeysuckle and just a hint of vanilla. ON THE PALATE This 2018 Sonoma Coast Chardonnay is star bright and offers layers of lifted and vibrant peach, pear, and tangerine flavors on the palate. The finish gradually turns crisp with a final wash of mouthwatering natural acidity. This alluring Pinot Noir reveals dark aromas of blackberry, black cherry and ripe currants in the nose with a dust of cocoa. ON THE PALATE The 2018 Sonoma Coast Pinot Noir delivers dark black fruits that slowly melt into all areas of the mouth. There is focused acidity and fine dry tannins that carry the rich blackberry, anise, cedar, black licorice and mocha flavors toward the mid-palate, leading to a lingering juicy finish of black cherry and dried currants. Giusti Ranch, once known as “La Colina” (The Hill), was founded by Angelo Giusti Sr. in the 1870s, and has made a significant impact on Sonoma County agriculture for over 140 years. The ranch has contributed their farming and services to different parts of the community with several crops over the last century, including olives, grapes, cherries, prunes, apples, and now back to grapes since 2000. This ranch is truly a Sonoma County treasure and we are fortunate to have access to a little fruit from this incredible vineyard. AROMATICS The 2018 Pinot Noir reveals enticing aromas of cinnamon, rich red and black berries, along with baked cherry pie. ON THE PALATE This fresh California Pinot is typical of the Russian River Valley appellation, and shows layered flavors of raspberry, black cherry and blackberry fruit compote. There is an intensity to this wine and it lingers in the mouth, even to the last sip. The 9-acre Hill Justice Vineyard with it's rocky, red-soil and higher clay content, would blend in perfectly on Napa Valley's Silverado Trail. However, Hill Justice is steeply sloped and sits on the side of Sonoma Mountain at nearly 1100' elevation. Click here and join us as we enjoy great food and wine . Click here and join us as we enjoy great food and wine . Click here and join us as we enjoy great food and wine . Click here and join us as we enjoy great food and wine .
Congrats to Chef Andrew on his Fried Oyster BLT as served at Raw Bar by Slapfish in Huntington Beach. The Editorial Staff at Nation's Restaurant News just awarded it as one of the “Six Best Sandwiches in America 2021.” Continue reading → The post Show 440, August 28, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” appeared first on SoCal Restaurant Show.
Host Anne Lee sits down with Executive Chef and culinary visionary behind Mugen at Espacio, Chef Jason Yamaguchi. Fueled by a deep desire to create a culinary experience unlike anything previously found in Hawaii, he helped establish Mugen, presenting thoughtfully prepared dishes using only high-quality locally and globally sourced ingredients. Then, Anne heads over to Hawaii's premier rooftop destination, SKY Waikiki Raw & Bar to enjoy a special meal with CEO & Co-Owner, Hide Sakurai. Located in the heart of Waikiki, their wrap-around rooftop deck features stunning panoramic views of Diamond Head, Waikiki Beach, and the city lights glittering 19 stories below. Mugen is a French-Japanese dining concept that is elevating Hawaii's status as a destination for culinary travel. Executive Chef Jason Yamaguchi assembled one of the strongest restaurant teams found on the island to create an intimate and unforgettable experience filled with personal touches and memorable interactions with its chef. With Mugen's open-kitchen concept, Chef Jason invites guests to interact and watch him and his team work their magic in the kitchen. He returns to Hawaii after 22 years spent on the continental United States feeding his love for cooking alongside culinary greats such as Joachim Splichal, Michael Mina and Chris Garnier. Most recently, he was the lead chef at Driftwood Kitchen in Laguna Beach, California, where he elevated the restaurant's ocean-to-table experience. Hide Sakurai recently acquired SKY Waikiki and reinvented the restaurant's concept to SKY Waikiki Raw & Bar featuring a unique combination of fresh seafood, refreshing champagne, handcrafted cocktails and Aloha. As Hawaii's premier rooftop destination, you cannot beat their stunning panoramic views of Waikiki. Hide is a well-known Hawaii based Restaurateur, Chef and Entrepreneur. He is the brainchild and founder of a number of restaurants in Hawaii, including his flagship Shokudo Japanese and Buho Cocina y Cantina. In 2016, he was awarded 1st Restaurateur of the Year by Honolulu Magazine and in 2017 became the Vice Chairman of Hawaii Restaurant Association. He also owns a consulting and marketing firm to support other businesses especially in Hawaii, the mainland U.S. and Japan. To find out more information on these local chefs, restaurants, and recipes visit wherehawaiieats.com For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Where Hawaii Eats supports our local restaurant industry and features all the best food destinations Hawaii has to offer!
Jack and Wendy Mosher review their dining experience at the Waterville, Maine restaurant 18 Below.
This week we visited “A Bondi institution” as Raw Bar have so humbly coined themselves. Nestled on the corner of Warners Ave in Bondi Raw Bar is very well known amongst the locals and no stranger to the influencers. Serving up a delicious, fresh and sustainable Japanese menu head chef Shintaro Honda has been heroed for his work in the now iconic venue which since its birth in 1995 has paved the way for the Japanese food scene in Sydney. But is Sushi just Sushi...? See acast.com/privacy for privacy and opt-out information.
Jay Like and Barbara go live at Southport Raw Bar in Ft. Lauderdale on the intercostal. Enjoyed live music, great food, best drinks and a fantastic staff. Come enjoy this beautiful experience with us. Especially for the oysters
Captain Norm vents to the Lunkerdog about stupid decisions made by the city that will impede everybody's local hang out South port Raw Bar. Norm sympathies with Buddy as they plan to screw up traffic flow in the name of traffic calming. I am with the local Mom and Pop if Buddy thinks it is a bad idea than so do I. It is that oldReel Guys help Reel Guy philosophy Learn more about your ad choices. Visit megaphone.fm/adchoices
U gostima nam je dvojac za kormilarom, braća Mujkić, Edo i Luka koji su osim sportskim vodama zajedno krenuli i u one poslovne. Kako smo se snašle sa dečkima u gostima, koje su im prehrambene i životne navike, kako su došli na ideju o zdravim "čokoladicama" odnosno kako su nastale BITE ME raw energetske pločice i tko i što se sve krije iza tog brenda saznajte u ovotjednoj epozodi. Naravno dečke i cijeli tim osim kupnjom zdravih pločica možete podržati i na instagramu @biteme.nutrition a više o njihovim proizvodima, savjetima, receptima i avanturama naći na njihovoj internet stranici https://biteme-nutrition.com/Za snimanje ovog podcasta žrtvovano je par BiteMe pločica!Sva pitanja, zahtjevi za suradnju i oglašavanje te sponzorstvo su dobrodošli. Kontaktirajte Belu i Miju na mail: rozekozepodcast@gmail.com Svoje komentare na ovu temu kao i prijedloge sljedećih tema koje bi voljeli da obradimo šaljite na:rozekozepodcast@gmail.cominstagram@rozekozepodcast
"We have a show about crosswords," Laura and Colin broadcast shortly.
BEAPhttps://bit.ly/3aWtJCIC0OREhttps://bit.ly/2x3qs5WSOUTHERN SMOKEhttps://bit.ly/2IPSp3MSupport the show (https://www.patreon.com/join/Austinallday)
Executive Chef Brandon Silver of Shore Raw Bar & Grill join the Austin All Day podcast.https://www.shoreatx.com/https://noma.dk/https://www.ranchriderspirits.com/Support the show (https://www.patreon.com/join/Austinallday)
The Indian Pass Raw Bar is the anchor of the community in the Florida panhandle. It sits on County Road 30A, just southeast of Port St. Joe and west of Apalachicola. It’s an institution in this part of the world and has been here since owner Jimmy McNeill's grandparents opened it in 1929. People come for the oysters and the unusual 'honor system' code, but they also come for Jimmy, the unofficial mayor of Indian Pass. This episode features the song "372" by Pressed And. Originally aired May 31, 2013.
Andrej Grunert kenne ich schon seit Anfang 2017. Er hat mir damals mit der Bartenderstelle im Schwarzreiter, der Tagesbar im Hotel Vier Jahreszeiten Kempinski München meinen Einstieg in die Gastronomie ermöglicht. Seit Mitte 2019 beschäftigt er sich mit einem neuen Projekt, einem Luxus-Steakrestaurant. Für den Power of Unique Podcast habe ich ihn Ende November 2019 auf der Baustelle besucht. Wir sprechen über unsere Vitas, das neue Konzept und Drinks in der neuen Raw Bar.
Behind the scenes with Ryan Hudson, a managing partner and owner of Deltaville Tap and Raw Bar in Deltaville, Virginia. Ryan shares multiple stories and details of his restaurant and bar that makes it so unique that it’s an experience. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tidewater-podcast/support
On this week's episode we follow the path of Terri and Mark Stark, owners of 6 (and one on the way) well loved and delicious Sonoma County restaurants. We discover how they met, who does what, how they work together and make their marriage work. We spend some time talking about Willi's Wine Bar, how it was lost in the fire and how the team's love and loyalty brought it back to life. Somewhere in the middle, the conversation goes down the rabbit hole a tad regarding the frustrating politics, regulations, minimum wage ... around the restaurant business. We do, however, finish it off with a bit of laughter, insights and takeaways. Their restaurants include - in order of open date; Willi's Winebar, Willi's Seafood & Raw Bar, Healdsburg, Monti's, Stark's Steak & Seafood, Bravas Bar de Tapas, Bird & Bottle, reopening of WIlli's Winebar in a new location, Grossman's Delicatessen & Bar coming in early 2020. www.starkrestaurants.com
Troy Ganter and Papa's raw Bar Host the first Connected By Water Live Podcast featuring NFL, FSU and Ely High School football legend Henri Crockett before the FSU vs. Virginia game. The spotlight was on the Crockett Foundation. With a focus on math, reading, health, and technology for middle-school students, the Foundation's programs have directly helped more than 1,000 Broward students and donated more than $150,000 in scholarships to local high schools, college students, and recreation centers since its inception. The Crockett Foundation is committed to Broward County and continues to strive for bettering the lives of our youth – one child at a time. Learn more about your ad choices. Visit megaphone.fm/adchoices
Restaurateurs and Marketing Entrepreneurs Troy and Cassie Ganter come on to connect about life at Papa's Raw Bar, the power of love and honesty, triumphs over drug and alcohol addiction and they remind you to always Eat, Drink and Be Local... Ya Mon! Learn more about your ad choices. Visit megaphone.fm/adchoices
Otra noche mágica en el Raw Bar del Hotel Domes Noruz de Chania en la isla Griega de Creta, mi tercera visita ya a ese increíble lugar. Una vez más he vuelto a mi segundo país, Grecia, donde noto unas vibraciones muy especiales que no siento en otros lugares o por lo menos no con…Read more Creta, Grecia – Septiembre de 2019 La entrada Creta, Grecia – Septiembre de 2019 aparece primero en Nacho Sotomayor.
How much is too much for a haircut? Torio and Kyle beef about whether or not a haircut should be more than $20. Other segments include "What If: MTV Launches it's first broadcast," "From the Future: Barber Fight," "Live, Love, Learn: Contact Your Past," and an interview with Sergey Solange.
Plus, Sophomore Coffee opens, Raw Bar takes over Boathouse, brewery and distillery laws get updated, and our best bites this week.
We welcome Laura Klein, managing partner and front of house manager at Mass St. Fish House & Raw Bar, for our fourth episode! Learn all about the logistics of getting fresh seafood to Kansas, where their seafood is sourced from, and how oysters are like wine!
Ann & Tarik talk pastry, fermentation, Mexican food, and more on this episode of This Bites!
Ann & Tarik talk pastry, fermentation, Mexican food, and more on this episode of This Bites!
Tommy Sinito is a restaurateur whose family owns Marble Room Steaks and Raw Bar and Il Venetian. In addition to hospitality, he now manages local R&B artist and rapper, Peso. Both Tommy and Peso joined me for an insightful conversation about the power of their relationship, why relationships and teams matter, and how they work together to create winning synergies. Connect with Tommy on Instagram Connect with Peso on Instagram Connect with the podcast on Facebook www.natehaber.com *Please rate us 5 stars! And please SUBSCRIBE!*
Super Bowl Bash tips and ideas from Wayne Eldred Chef/Owner Tarpon Bend Raw Bar and Grill, Restaurant news with Miami Herald’s Sara Liss and quick fix dinner Mexican Chili. Watch Facebook live interview or listen to podcast.
I'm so thankful to anyone who says yes to coming on the podcast it means the world to me. Today I have Chef John Howie and his story is amazing! We sat in his beautiful restaurant, Seastar located in the heart of Bellevue,Wa. He told me about childhood stories to finally opening his first place and having through out his career great people or as he would say a good team that surrounded him. John also expressed how you have to see it first and believe before you actually see the manifestation of it! There were so many amazing things he talked about but one of them was how he along with others puts together a wonderful Thanksgiving dinner or ill say feast for people who are less fortunate in life every year. Chef John Howie has accomplished so much and still continues to give back to the community. I encourage you to try his locations being The Bravern in Bellevue at John Howie Steak House, Beardslee Public house in Bothell,Wa or Seastar Restaurant &Raw Bar in Bellevue as well! IT WILL BE WORTH THE DRIVE OR VISIT! Love you all and thanks for listening can't wait to hear your feed back. You can reach me via social media jaymartinjr on FB, Instagram or visit the website thedriveprojectpodcast.com --- Support this podcast: https://anchor.fm/thedriveproject/support
In "Part 1" of our Oyster Diaries, I take a journey out of the city and sit down with two oyster farmers and they tell us what is so special about my favorite...WELLFLEET OYSTERS!
On today's episode of the podcast, Eric is joined by co-host Rebecca Masson of Fluff Bake Bar. Eric and Rebecca start off the Houston restaurant and bar news by discussing the plans for the former Beaver's location, how the Vinegar Hill concept will fare there, the upcoming Smith and Wollensky's closing, and the opening of a new retail wine shop and bar in Montrose specializing in natural wine. In this week's Restaurant of the Week, Eunice Restaurant and Raw Bar is featured. In the Guest of the Week section, Monica Pope of Vinegar Hill joins Eric to discuss how she became a chef, her decision as a young chef to source local ingredients, her background with Beaver's and Sparrow, how Vinegar Hill will operate compared to other restaurants, and much more!
I will be your emcee for this year’s Little Black Dress Party, happening at Raw Bar 89 on October 6th. Kelly Fennelly is my guest to talk more about this exciting upcoming event! More information at the Little Black Dress Party website: https://thelittleblackdressparty.org/ Buy your tickets here: https://www.auctria.com/Az/baa4df5d-69b6-4f4c-bf1b-1defe5ae4958/Event/Index?page=a6b18ecb-749f-494d-af6f-7a482fd27574&initial_state=~() Don’t miss the 2018 Little Black Dress Party Charity Event on October 6th: https://www.facebook.com/events/2084304164918547/ Mike Seibert Radio is headed to TFCon Chicago 2018, along with the Autopod Decepticast. Listen to new episodes each week for exciting updates! www.autopoddecepticast.com/ TFCon Chicago: www.tfcon.com/ Like, Share, Rate, and Review this podcast wherever you find it, and help the show grow by giving a 5-star rating and write a review on iTunes. I'll read your reviews on the air and give you a shout-out! Keep up with the latest from friends of the podcast and check out the Mike Seibert Radio Facebook Events page: www.facebook.com/pg/MikeSeibertRadio/events
What happens when a restaurant owner sits down with the critic she blames for killing her business? Jen Agg is Canada’s top restaurateur. Chris Nuttall-Smith is Canada’s top critic. And Chris’ 2012 review of her beloved restaurant, Raw Bar (his description of the food as “awful”) has not been forgotten. The two sit down with host Corey Mintz for dinner at The Black Hoof — Jen’s trend-setting and much-imitated restaurant, which is closing after a decade — to argue over whether critics matter anymore. — Jen Agg is the owner of The Black Hoof, Rhum Corner, Cocktail Bar and Grey Gardens, as well as the author of the memoir I Hear She’s A Real Bitch. Chris Nuttall-Smith is the editor-in-chief of the recently launched review website The Taster. Read Corey’s original review of The Hoof here. “That review was a big deal,” says Jen. “But at that time, reviews mattered. I don’t know that that’s true anymore.” And Nuttsy’s review of Raw Bar: “When Chris reviewed Raw Bar, that was like a death knell for the business.” — Taste Buds is sponsored by Foodora, Canada’s #1 food delivery app.
What happens when a restaurant owner sits down with the critic she blames for killing her business? Jen Agg is Canada’s top restaurateur. Chris Nuttall-Smith is Canada’s top critic. And Chris’ 2012 review of her beloved restaurant, Raw Bar (his description of the food as “awful”) has not been forgotten. The two sit down with host Corey Mintz for dinner at The Black Hoof — Jen’s trend-setting and much-imitated restaurant, which is closing after a decade — to argue over whether critics matter anymore. — Jen Agg is the owner of The Black Hoof, Rhum Corner, Cocktail Bar and Grey Gardens, as well as the author of the memoir I Hear She’s A Real Bitch. Chris Nuttall-Smith is the editor-in-chief of the recently launched review website The Taster. Read Corey’s original review of The Hoof here. “That review was a big deal,” says Jen. “But at that time, reviews mattered. I don’t know that that’s true anymore.” And Nuttsy’s review of Raw Bar: “When Chris reviewed Raw Bar, that was like a death knell for the business.” — Taste Buds is sponsored byFoodora, Canada’s #1 food delivery app. See omnystudio.com/listener for privacy information.
When the summer lush beauty of the Cape and the Islands and the Berkshires draw thousands of visitors. It's prime time for the hotels, the gift shops, the ferries, and restaurants in the resort areas, which depend on seasonal profits for their year round livelihood. For years they've also depended on temporary foreign workers assigned H2B Visas. But now the specialized Visas are in short supply and small business owners are taking a hit to the wallet. Later in the show, Comedian Jimmy O. Yang 's funny memoir is a both a riotous and heartfelt remembrance of his coming to the US and becoming a citizen. Just in time for July 4th, this unique immigrant story is very much a love letter to America. Guests: Nancy Gardella, the executive director of Martha's Vineyard Chamber of Commerce & Tourism Peter Hall, president and general manager of the Van Rensselaer's Restaurant & Raw Bar and general manager and sole member of Catch of the Day restaurant, both in South Wellfleet, Massachusetts. And Jimmy O. Yang, author of “How to American: The Immigrant's Guide to Disappointing Your Parents” More UTR: news.wgbh.org/UTR Follow Callie on Twitter: @CallieCrossley Like UTR on Facebook: facebook.com/UndertheRadarWGBH
Daphnee Duret a veteran in the service industry tells us about different wines and what wines pair best with Oysters. Daphnee breaks down for us the different wine categories and what they actually mean. She also explains what goes into pairing a oyster with wine and spoiler alert it starts from the ground. This week I received some great oysters that were shipped in from Onliest Oyster Company. The site is still down but you can join the sign up for latest details and also follow them on social media. OnliestOysterco.com Have you guys heard of the Original Oyster Buddy? They have a product that allows you basically to shuck with one hand if you need to. This shuck buddy allows you to wedge the oyster and you can pop it just like that. And really the average beginner can use this also to shuck for the first time. if your interested shoot a email out to originaloysterbuddy@gmail.com Check my video out and many more on the @oysterninjapc instagram page If you guys have questions or show ideas shoot me a email at oysterninjapc@gmail.com
Hello and welcome back folks. This week we are traveling down memory lane and we meet Mr. Thomas Downing from the ESVA but became known as a powerful man in New York City. For the month of February I will be interviewing black owned businesses and spotlighting them on the podcast. If you haven't been following us on social media we started a Oyster Meet Up Group in Dc. To tag along for all the fun happenings follow us on our Fb and Instagram pages. Forty North kept our winter seasons warm with a great oyster nerd hoodie which read on the back side "I'm not a player I just shuck a lot" If your interested check out the link on our instagram page or email me at oysterninjapc@gmail.com
This week we take a journey down to South Carolina and meet Isalbella Macbeth Cain aka Gator as she is known by her army and shucking community. She dives in telling us about her life story and also how oysters fit into her world.
The Carolina Shout - Ragtime and Jazz Piano with Ethan Uslan
As an appetizer, Ethan offers up "Hold Tight (I Want Some Seafood Mama)" and then he starts slurping oysters, right into the microphone (rude!). Then, rather than eating an oyster, he sings a duet with it (Cole Porter's "Tale of the Oyster"). Finally Ethan nets two obscure pieces of mollusk music: "The Oyster Rag" and "The Dance of the Oyster and the Clam." The latter is a "sand dance" that will make you want to do the lambada on the ocean floor.
Welcome back to Season 3 – Episode 24 of Two Fat Expats, where we believe everyone should live a fat expat life. Last week we both flew to Shanghai for a fabulous weekend at our sponsor hotel the Shangri-La Jing An, Shanghai. On Saturday night we had the Big Fat Expat Meet Up, where we hung out in the 1515 Raw Bar with some amazing international women who were blog lovers and sometimes.. Read More
Download Episode Welcome back to Simmer - Stories to chew on! I'm your host, Allison Howe. Each episode of Simmer will highlight a different story or theme centered around food, because food connects us all and everyone has a story. Today we'll hear from Bozeman restauranteur Steve Kuntz about his journey in the restaurant world and why he loves what he does. From bringing oysters and other quality seafood to Bozeman, Montana, to the endless quest for creating the perfect ceviche, Steve shares his thoughts on what food and eating mean to him. Steve is the co-owner of Feast Raw Bar and Bistro that opened up in Bozeman a little over a year ago. He’s on the podcast today to share his own food story in the restaurant world. Check out Feast here! Music: http://www.purple-planet.com
This podcast with Louis LaMaccia general manager took place in the main dining area at SeaBreeze Island Grill & Raw Bar, the sound in the background is live from the patrons and staff. Moving from Wisconsin at an early age and graduating from St Pete High, he went into the restaurant business at the age of 18 and became a restaurant owner also at the age of 18. He definitely knows and understands what the customers in this area are looking for. After attempting to become an upscale five star dining establishment they quickly shifted focus to servicing more of the local patrons. Outside at the 70’ dolphin watch bar you’ll find many customers enjoying live music from some of the local talent including a Hawaiian style luau hosted each 3rd Saturday of the month. Patrons are encouraged to join in and learn to hula dance with prizes for the dancers. “We make every effort to have our customer’s satisfied.” Says Louis “I hand pick all the staff, from the cooks to the bartenders.” This shows as their customer satisfaction rating is a 4.8 out of 5 on the most popular rating sites. With one of the earliest happy hours from 11AM until 6PM, a menu to accommodate those looking for a quick snack or a lobster dinner, and a view that overlooks the bay. SeaBreeze is a place you’ll quickly find yourself coming back again and again. I know I did! Mentioned in this Episode: Seabreeze Crabby Bills St Petersburg High School
Popular Cruising Video Podcast ~ Cruise Reviews & More About Cruises
Enjoy our Norwegian Breakaway review and tour focused on dining and bars. This video covers all complimentary and specialty restaurants and watering holes including those at The Waterfront, Dolce Gelato, Carlo's Bake Shop, La Cucina, Maltings Beer & Whiskey Bar, SVEDKA Ice Bar, Shaker's Martini Bar, Wasabi, Ocean Blue by Geoffrey Zakarian, The Raw Bar, Prime Meridian, Moderno Churrascaria, Cagney's Steakhouse, The Manhattan Room, Taste, Mixx, Savor, Le Bistro, Teppanyaki, Atrium Cafe, Atrium Bar, Cirque Dreams and Dinner Jungle Fantasy, The Second City's Dysfunctional Family Reunion Brunch, O'Sheehan's Bar & Grill, Shanghai's, Bar 21, Sabrett Hot Dog Stand, Uptown Bar & Grill and Garden Cafe, as well as the interactive digital signage to make reservations onboard.
Meet the reluctant Banter guest. Nuala O’Connor is the Dingle-based writer and producer behind some of the most compelling Irish documentary films in recent years. She worked as a producer and writer on such shows as Bringing It All Back Home, River of Sound, The Raw Bar, The Limits of Liberty, Moment to Moment, the documentary about The Gloaming, and Céiliúradh, the celebration of Irish music and culture at London’s Royal Albert Hall during the visit of President Michael D Higgins to the UK last year. She joined us at Banter at the Kinsale Arts Festival in September 2014 to talk about her life and work.
Every Thursday evening in July and August, join us to celebrate the Dog Days of Summer. The Isaac Taylor Garden is hosting a hot Concert Series. They'll be featuring both local and regional bands, sponsored by MJ's Raw Bar, New Bern Now and the Greater Good Gallery.
Executive Chef Timon Balloo: Executive Chef Timon Balloo brings to Sugarcane Raw Bar Grill a creative talent honed at such heavy-hitters at Domo Japones (Miami), SushiSamba (New York City), La Broche (Miami), Azul (under Miami’s own Michelle Bernstein), and the four-star Chef Allen’s in Miami. Balloo both embodies and imparts vivacity into the menu at Sugarcane, utilizing the three-kitchen approach to his culinary advantage. His signature creations such as the Bacon Wrapped Dates and Kobe Beef Sliders with tonkatsu and quail egg have garnered citywide acclaim. Under Balloo, Sugarcane has been named Restaurant of the Year Miami 2010 by Eater.com and was a semifinalist in the prestigious James Beard Foundation Awards Best New Restaurant category in 2011.