Podcasts about relais chateaux

If you like culinary or wine travel, you need to put the Chilean Winelands on your travel bucket list. Tamara just came back from a two-week trip to Chile including the Atacama Desert and the Winelands. Episode Highlights: The wine regions are south and west of Santiago It is easy to drive through these regions but it is still recommended to get a driver for days when you are doing wine tasting Two hours south of Santiago is the Colchagua Region that is known for its red wine including Malbec, Bordeaux blends, Cabernet Sauvignon, and Carmenere. One hour west of Santiago is the Casablanca Region, which is closer to the coast, and is more known for its white wines like Sauvignon Blanc and Chardonnay. She stayed at the Vibo Wine Lodge in Colchagua. This is a small boutique property on the Viu Manent Vineyards near Santa Cruz. It has individual lofts or tiny homes spread out throughout the vineyards. Another popular place to stay in this region is Clos Apalta, which is a Relais & Chateaux luxury property. Vibo Wine Lodge includes breakfast in the coffee shop on property and they also have two other restaurants, the Rayuela Restaurant and the Vibo Wine and Food Studio. On property you can hike, borrow bikes, enjoy the pool, go wine tasting or set up horseback riding. They also did a wine tour with Colchagua Wine Tours, which was only $125 for a day with a private driver (you pay for the tasting separately.) Tamara enjoyed wine tasting at Montgras Winery and Maquis Winery. They had a nice lunch at Fuego Apalta on the Montes Winery (but she didn't like the wine at Montes.) Tastings of the "icon" wines, which are the top wines, are about $40-50 per person. Clos Apalta Residence is also an excellent place to go for lunch or dinner and you can go wine tasting at the winery. In Casablance, they stayed at La Casona, which is a hacienda which has been converted to a hotel on the grounds of the Matetic Vineyards. This was all-inclusive because there isn't a lot nearby to eat. But the menu doesn't change so it gets repetitive if you are there for any length of time. The package also includes excursions and they did a biodynamic wine tour and tasting, mountain biking, and hiking. They also offer horseback riding and excursions to towns. They took a day trip to the coast and visited Pablo Neruda's house. Related Episodes: Chile's Atacama Desert Wine tasting in Northern Italy

In this episode of "The Heart of Yoga " Rosalind kicks off the Yogic Arts Series with a deep and enlightening conversation with artist and Yogini Melissa Forbes. They explore the intersection of art and spirituality through the study of Yantra, numerology, and Jyotish (Vedic astrology). Melissa shares her personal journey into sacred geometry and how these ancient traditions have shaped her practice, teaching, and artwork. Through this conversation, listeners are invited into the rich, intricate world of sacred Yogic arts and the deeper meaning behind these practices.     They discuss… The profound relationship between Yantra, numerology, and the energies of the planets, exploring how specific shapes, colors, and numbers influence one's life and spiritual journey. Melissa's background in sacred geometry and her teachings on how constructing Yantras can help align an individual's energy with cosmic forces. The influence of Melissa's teacher, Harish Johari, and the tradition of integrating chanting, numerology, and sacred geometry into the spiritual practice. Insights into the powerful energy of certain colors and planets, such as working with green and emerald to harness the healing energy of Mercury. The importance of natural movement and geometry in understanding the true essence of Yoga beyond its physical form.     Favorite Phrases: "The study of the macrocosm via the microcosm. Tantra offers a holistic approach to the universe through the lens of the individual." "The energy of the Yantras is all about alignment—through sound, color, and shape, we can tap into the deeper forces of the cosmos." "Working with a spiral in sacred geometry mirrors nature's own patterns; it's a theme that's as universal as the DNA in our bodies or the form of a fern unfurling."     Resources Mentioned: Books by Harish Johari: Numerology, Tantra, Ayurveda: https://www.simonandschuster.com/authors/Harish-Johari/410046710 https://melissaforbes.art/retreats You are invited to join Melissa on her Sacred Geometry luxury retreat in India, January 2025. Melissa leads an annual retreat at Shreyas, member of Relais & Chateaux, focusing on Sacred Geometry. An excellent opportunity to explore the inner dimensions and rekindle our creative energies, and direct it towards spiritual unfoldment. Yoga, Ayurveda and Art in a refined beautiful environment. Connect with Melissa on IG @melissaforbes8   Timestamps: [00:00:00] Introduction to the episode and guest, Melissa Forbes [00:01:00] Melissa shares her initial journey into Yoga and sacred geometry [00:03:00] Discussion on numerology and the relationship mandala [00:06:00] Exploring the deeper meaning of Yantra and the connection with planets [00:20:00] Transition into Jyotish and how numerology ties into personal energies [00:36:00] Retreat discussions and how participants interact with the Yogic arts [00:50:00] Personal anecdotes about Yuji and Melissa's experiences in sacred spaces [00:59:00] Conclusion and final reflections on art, spirituality, and cosmic energy

In this episode, I was joined by Chef Michael Caines MBE, Chef Owner of Lympstone Manor, Country Hotel, Restaurant and Vineyard alongside his longstanding Operations Manager, Steve Edwards. It's a hard enough job, starting a Country Hotel, in a rundown building, having to renovate it to a Relais & Châteaux standards, establishing a kitchen and a restaurant worthy of a Michelin star, before any other task is considered. Planting a vineyard, and especially one destined to make Traditional Method English sparkling wines, with no experience in viticulture or winemaking could be seen as over ambitious at best, or foolhardy at worst. Michael just knew, after one look at the southwest sloping barren field, stretching from the house, down towards the mouth of the River Exe, that had it been somewhere in France or Italy, that field would be planted to vines. Join us on this episode, to hear about the complexities of the challenge, the wines produced so far and the ones yet to be released, what other products the vineyard produces, *other forms of fermentations, Michael and Steve's desert island wine (and what dish goes with it!),, And much more. *   BBC Food- Michael Caines, A Life Through Food Listen to this BBC Food programme by Dan Saladino, exploring the life of Chef Michael Caines, highlighting, among many others stories, the saving of the Pain De Morvan, the rural French bread Michael first learnt to bake more than 30 years ago and now is baked daily at Lympston Manor.

On this episode we hear from Marion. She was born into hospitality, quite literally. Her earliest memories are from the restaurant her family ran and they used to live above. She went onto have an extensive career in hospitality at many of the brands that I have grown to love and admire - Relais Chateaux, Laduree, Ping Pong, Harvey Nichols, citizenM and more. Each time she took on a new role, the business scaled with her. International expansions allowed her to experience new cultures and understand how business models needed to be adapted according to your location. She talks about how being a woman in business we need to speak up more, which takes courage and comes with maturity. Taking care of yourself and making yourself a priority, while its hard sometimes makes a big difference in her mental wellbeing. Have the courage to say no and ask yourself what do you want?

Nestled at the feet of the towering Andes Mountains with more than 320 days of sunshine each year, Mendoza is a region defined by wine, much the way Bordeaux or Napa is. After all, it's the world's fourth largest wine producing region. Mendoza, however, is more than vineyards and wine cellars. It's a place that feels like a last frontier where the Andes and the intensity of the sun is woven into every expression. With over 150,000 hectares of vineyards and hundreds of wineries, tucked away in the heart of Pedriel in the Lujan de Cuyo district is Cavas Wine Lodge, a Relais & Chateaux property founded by Cecilia Diaz Chuit and her husband Martin Rigal  in 2005. The first luxury ‘wine lodge' in Mendoza, Cavas came to life through their relentless vision, passion, and persistence. Their presence and personal touch as owners, too, is the secret sauce that makes this property so magical–and sustainable in time. Maybe you have stayed in Cavas, or perhaps it's on your list to check out, in this interview, Cecilia will take you behind the scenes of Cavas--it's a bit like visiting a hotelier friend in Mendoza. Grab your 'vinito' and let's go.In this episode we talk about:How Cecilia's upbringing lead her into travel and a career as a hotelier and entrepreneurMendoza in the early 2000s and how it has grown up as a wine regionHow she and her husband found Cavas stunning location (vineyards! Andes! Minimalist architecture!) and why Argentine wine country geographically looks so different than other wine regionsWhat the secret is to really running a successful hotelAnecdotes on life in Mendoza, Argentinian culture and love for the “asado” Resources:Instagram: @cavaswinelodgeWebsite: www.cavaswinelodge.com

Acclaimed Chef Kyle Connaughton talks about the origins of SingleThread Farm-Restaurant-Inn, how he started his carrer as a chef, and some of his culinary influences. He also discusses the importance of sustainability and plant-forward cuisine. Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. It was awarded two stars in the 2018 Michelin Red Guide, one of only a few restaurants to earn the rating in its first year. The restaurant then received three stars just a year later in the 2019 Michelin Red Guide. SingleThread is also a member of Relais & Chateaux, an international organization of the world's top restaurants and hotels. Watch the full documentary and find plant-forward recipes here!

Adrian Tonna, chief commercial officer for Xara Collection, talks with James Shillinglaw of Insider Travel Report about his marvelous boutique hotel, the Xara Palace, located in a medieval palace in Mdina, the ancient capital of Malta. Tonna describes his Relais & Chateaux property's exquisitely decorated rooms and suites with great views, as well as a restaurant that delivers an amazing culinary experience. For more information, visit https://xaracollection.com.  If interested, the original video of this podcast can be found on the Insider Travel Report Youtube channel or by searching for the podcast's title on Youtube.

In this interview, Kyle Connaughton discusses growing his own olive trees, making his own olive oil, the importance of quality, exploring the different flavor profiles of olive oils, and finding the right olive oil for the dish. Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. It was awarded two stars in the 2018 Michelin Red Guide, one of only a few restaurants to earn the rating in its first year. The restaurant then received three stars just a year later in the 2019 Michelin Red Guide. SingleThread is also a member of Relais & Chateaux, an international organization of the world's top restaurants and hotels. In 2018, SingleThread received the Miele “One to Watch” award from World's 50 Best Restaurants. Kyle's culinary background includes working for Michel Bras in Hokkaido, Japan and as head chef of research and development at The Fat Duck in Bray, England. Kyle worked with Heston Blumenthal and the Fat Duck team to complete the IACP award-winning The Big Fat Duck Cookbook. He also contributed to Nathan Myrhvold's Modernist Cuisine series. Kyle is professor emeritus at The Culinary Institute of America, and has developed the curriculum for the college's bachelor's of culinary science program. In 2015, Kyle co-published Donabe - Classic and Modern Japanese Clay Pot Cooking and co-founded the culinary research and development firm, Pilot R&D. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Daria Triolo, director of marketing and communications at Hotel Borgo San Felice, a Relais & Chateaux property, talks with James Shillinglaw of Insider Travel Report about this brilliant relatively new hotel that's housed in an medieval village in the Chianti region near Siena. Triolo details the accommodations, the dining and what guests can do at the property. This is part of our coverage of ILTM Cannes, held Dec. 4-8 in France. For more information, visit www.borosanfelice.it. If interested, the original video of this podcast can be found on the Insider Travel Report Youtube channel or by searching for the podcast's title on Youtube.

È stata svelata oggi dai curatori di 50 Top Barbara Guerra, Luciano Pignataro e Albert Sapere, nella diretta social sui canali di 50 TOP, la classifica 2023 di 50 Top Italy Luxury, che raccoglie 50 indirizzi della Migliore Ospitalità Gourmet italiana.Al primo posto si conferma per il secondo anno Villa Crespi, il ristorante dell'omonimo Relais & Chateaux, a Orta San Giulio, con il suo chef patron Antonino Cannavacciuolo, seguito al secondo posto da Villa Feltrinelli del Grand Hotel a Villa Feltrinelli, Gargnano, con lo chef Stefano Baiocco. Chiude il podio il ristorante Imàgo, all'interno dell'Hotel Hassler Roma, con la cucina dello chef Andrea Antonini.

Jonathan Feiler, group wine director for Ocean House Collection, talks with James Shillinglaw of Insider Travel Report about how he developed the wine programs for both Ocean House in Watch Hill, R.I., and the Weekapaug Inn in Westerly, R.I. This Culinary Institute of America graduate is now overseeing these programs at both Relais & Chateaux properties, which have some of the best wine cellars around. For more information, visit www.oceanhouseri.com or www.weekapauginn.com. If interested, the original video of this podcast can be found on the Insider Travel Report Youtube channel or by searching for the podcast's title on Youtube.

Il firmamento Bartolini si arricchisce di tre nuove stelle e sale a quota dodici. L'edizione 2023 della prestigiosa Guida Michelin premia con la seconda stella la Locanda del Sant'Uffizio guidata dallo Chef Resident Gabriele Boffa, e con un macaron sia il Ristorante Anima, condotto dallo Chef Resident Michele Cobuzzi, sia Il Fuoco Sacro del Petra Segreta, Relais&Chateaux a San Pantaleo in Sardegna, che vede lo Chef Alessandro Menditto a fianco dello Chef patron Luigi Bergeretto.

Today we chat it up with restaurant author Joël Hoachuck. Joël is the author of "Welcome to Waiters' World: The Essential Guide to Serving Food & Drink." He's an experienced restaurateur, having worked at high end restaurants such as Relais & Chateaux. He's also opened and operated profitable and award-winning businesses. Today I have 3 topics to discuss from his book: #1 - Page 19 "know your products" - I want to discuss the importance of being well versed on your menu #2 - Page 46 "make recommendations" - Talk about how the right recommendations can add to the meal and lead to a much better experience #3 - Page 52 "desert time" - Selling deserts and drinks after the meal. You can find him on: LinkedIn: www.linkedin.com/in/joel-hoachuck-b4678712 Instagram: www.instagram.com/jhoachuck

È il 1962 quando Aimo Moroni, insieme alla moglie Nadia, apre il ristorante in via Montecuccoli, strada nella periferia sud-ovest di Milano; è una piccola trattoria – la “Trattoria da Aimo e Nadia” - in cui viene proposta una cucina toscana, comune terra di origine, dove dopo 60 anni ha tuttora la sede quello che è diventato un Ristorante 2 stelle Michelin - Il Luogo - emblema dell'identità gastronomica italiana nel mondo e membro di Relais & Chateaux e Les Grand Tables du Monde.

La famiglia Schneider ha da poco riaperto le porte di Terra - The Magic Place, piccolo angolo di paradiso in Val Sarentino (con affaccio mozzafiato sulle Dolomiti), al cui interno si trova anche l'omonimo ristorante, premiato con due stelle Michelin e con la nuovissima stella green, conferita a quelle realtà che hanno saputo interpretare al meglio il concetto di sostenibilità culinaria a 360 gradi.Nel periodo di chiusura tra la stagione invernale e quella estiva, la struttura è stata interessata da un restyling che sottolinea ancora una volta l'approccio environment friendly dei fratelli Schneider, Heinrich (executive chef) e Gisela (sommelier), con Karl Manfredi (general manager): una ristrutturazione, in ottica green e circolare, improntata all'attenzione massima verso il risparmio energetico, a partire dai materiali e la manodopera, tutti di provenienza locale; le 10 camere del Relais&Chateaux sono state rese più attuali in termini di décor e funzionalità, integrando i servizi già disponibili in precedenza (riscaldamento CO2 neutro, isolamento termico con formula Casa Clima A - compliant, pavimento in legno, utilizzo delle energie rinnovabili solare e idrica); è stato eseguito un ampliamento della Spa con saune e idromassaggio più ampie e confortevoli, sempre a vista; è stata creata un'area parco esterna con percorso vita e una zona orto dedicata alle erbe che vengono usate in cucina.

C'est sous une lumière douce de début d'été que nous avons l'honneur de rencontrer Geneviève Charial pour un moment rare et passionnant dans un "Bla-Bla d'Arles". Elle nous parle d'une "certaine idée du luxe" que Baumanière infuse dans un petit coin de paradis aux pieds du plus Beau village de France et qu'il sais faire rayonner sous un ciel étoilé. www.lauredarles.com

Langdon Hall Country House Hotel & Spa is a gorgeous Relais & Chateaux resort located outside of Toronto which is a favourite romantic escape, and a stunning wedding location. It's also bucket list foodie destination thanks to Executive Chef Jason Bangerter. As an influential leader in the culinary industry, Chef Jason is an international star who works alongside some of the world's greatest chefs. He is a champion of supporting and developing sources for sustainable, responsibly-produced ingredients—he truly makes dining an indulgent and artistic experience. On this show, Chef Jason shares his food philosophies, how to create an inspired and unforgettable wedding menu, and the launch of his first cookbook this spring. ..... Find out more about Aisle Seat.

Known as “Sourdough Duffy”, Chef Matthew James Duffy is a sourdough expert and teacher with an impressive resume. He spent over a decade working as a professionally trained chef in the some of the world's finest kitchens, including a time at Relais & Chateaux property Langdon Hall in Ontario, Restaurant Noma in Copenhagan, as well as five years working with Chef Daniel Boulud at Café Boulud NYC and as Sous-Chef opening Café Boulud Toronto. But even as he toiled in these restaurant kitchens, Duffy was always thinking about sourdough, and how to improve the bread offerings at each restaurant. He eventually left the restaurant kitchen to pursue this passion for baking by working with well-known bakers around the world, reading a library full of bread books, and embarking on a never-ending journey of learning the craft of sourdough baking. On this quest he worked with King Arthur Flour's bread master, Jeffrey Hamelman, and attended classes at the San Francisco Baking Institute and the French Pastry School in Chicago. He has represented Canada twice at the world Slow Food Conference in Turin, Italy, and is currently Professor and Program Coordinator at Centennial College's Pastry Arts Management Program in Toronto. Visit his website at www.matthewjamesduffy.com. Highlights of this episode include: What made Matt embark on a culinary career What drew Matt to sourdough baking His strategy for learning as much as he could about sourdough bread baking Matt's tips on using fresh milled flour What Matt has learned about making panettone Matt's tips on making a high-hydration sourdough Tips for incorporating discard into recipes Matt's goals for his upcoming bread book And much more!

Join Dolores and me as we talk about Croatia's natural wonders, UNESCO sites, secluded islands, and cultural experiences. We'll touch on Zagreb, Dubrovnik, Hvar, Istria, and even Montenegro. We'll learn about where to go truffle hunting and harvest oysters and where Game of Thrones was filmed.   And of course, we'll share our favorite off-the-beaten-path cafes, swimming spots, and luxury hotels like Aman Sveti Stefan, Relais & Chateaux properties, and the new One&Only Portonovi in Montenegro.   Visit truvaytravel.com/14 for a video of today's show and additional resources.

Zoran Pejovic, development director of the new Maslina resort, talks with James Shillinglaw of Insider Travel Report about his luxury Relais & Chateaux property set into a hillside on the coast of Hvar island in Croatia. With 50 designer suites, unique modern architecture and furnishings, a gourmet restaurant and a large spa, this is a truly a destination resort on one of Croatia's most beautiful islands. For more information, visit https://maslinaresort.com. If interested, the original video of this podcast -- with supplemental pictures and video -- can be found on the Insider Travel Report Youtube channel  or by searching for the podcast's title on Youtube. 

As I trade A Pen for A Paintbrush we are on location... Business Mentorship; Outdoor Art - "No Watering Required" at Landgon Hall Keepin' It Real with Jennifer Houghton.  Join us on Wednesday, August 18 from 5 - 7 to "Meet the Artist"  A new selection of works will be featured at this live event...plesae book with the reservations team at Langdon Hall. As part of our "live" virtual coffee series, we introduce you to the person behind the logo...and today we are on location sharing the mic with Jennifer Houghton, announcing an art installation in collaboration with Langdon Hall Country House Hotel and Spa in Cambridge, Ontario. It is never too late to follow your passion... This art installation is like no other with "Outdoor Art" found throughout the grounds for guests and visitors to enjoy as part of their visit to this historic property. Receive a map from the front desk or indoor gallery and take a stroll to enjoy the various works in the collection. What is Outdoor Art? "Each original work of art is treated to protect the canvas from the basic elements. Best suited for protected spaces with overhangs and sheltered openings the color will remain vibrant for many years to come. Avoid water sprinklers and prolonged exposure to direct sunlight and enjoy your spalsh of color outdoors throughout the year." Visit Langdon Hall a place to: Retreat, Relax, Refresh Set in a tranquil estate amidst woodland and gardens, Langdon Hall offers escape into a world of gracious hospitality, elegant amenities and exemplary service. As part of the Relais & Chateaux group the team at Langdon Hall welcomes you to this estate property. I'd like to thank Jennifer for her warm welcome and introduction as one of the "Featured Artists" from June to October, 2021. To review the art collection on-line visit: https://www.langdonhall.ca/featured-artist-trish-tonaj/ Inerested in learning more about the artist? Visit https://trishtonaj.com/ Commissions Welcome! To book your stay to Langdon Hall: https://www.langdonhall.ca/about/ If you'd like to join us as part of Business Mentorship; Keepin' It Real with your story visit: https://shareyourstories.online/share-your-story/

On Location... Business Mentorship; Outdoor Art - "No Watering Required" at Landgon Hall Keepin' It Real with Jennifer Houghton.  As part of our "live" virtual coffee series, we introduce you to the person behind the logo...and today we are on location sharing the mic with Jennifer Houghton, announcing an art installation in collaboration with Langdon Hall Country House Hotel and Spa in Cambridge, Ontario. It is never too late to follow your passion... This art installation is like no other with "Outdoor Art" found throughout the grounds for guests and visitors to enjoy as part of their visit to this historic property. Receive a map from the front desk or indoor gallery and take a stroll to enjoy the various works in the collection. What is Outdoor Art? "Each original work of art is treated to protect the canvas from the basic elements. Best suited for protected spaces with overhangs and sheltered openings the color will remain vibrant for many years to come. Avoid water sprinklers and prolonged exposure to direct sunlight and enjoy your spalsh of color outdoors throughout the year." Visit Langdon Hall a place to: Retreat, Relax, Refresh Set in a tranquil estate amidst woodland and gardens, Langdon Hall offers escape into a world of gracious hospitality, elegant amenities and exemplary service. As part of the Relais & Chateaux group the team at Langdon Hall welcomes you to this estate property. I'd like to thank Jennifer for her warm welcome and introduction as one of the "Featured Artists" from June to October, 2021. To review the art collection on-line visit: https://www.langdonhall.ca/featured-artist-trish-tonaj/ Inerested in learning more about the artist? Visit https://trishtonaj.com/ As Trish trades a pen for a paintbrush. Commissions Welcome! To book your stay to Langdon Hall: https://www.langdonhall.ca/about/ If you'd like to join us as part of Business Mentorship; Keepin' It Real with your story visit: https://shareyourstories.online/share-your-story/

Malik Fernando is a Director of MJF Holdings & Dilmah Tea, established by Merrill J Fernando, his father. Dilmah Tea, named after Merrill’s two sons Dilhan and Malik, was the first producer owned tea brand, offering tea ‘picked, perfected and packed’ at origin. Malik is also the Managing Director of Resplendent Ceylon, the first Sri Lankan luxury resort brand. Resplendent Ceylon is developing a collection of small, luxury resorts offering travellers a remarkable circuit across Sri Lanka, with a range of authentic experiences, while contributing towards local communities and the environment through the MJF Foundation & Dilmah Conservation. The iconic Ceylon Tea Trails in the tea carpeted Central Highlands, Cape Weligama a cliff top beach resort in the island south and Wild Coast Tented Lodge a safari lodge, are all members of Relais & Chateaux. Three more resorts are under development to complete the Sri Lankan journey. Today I am speaking with Malik about the destination Sri Lanka, the challenges and opportunities for Resplendent Ceylon and what luxury means for the travelers post COVID-19 and for Malik himself. About this episode:Company Name         Resplendent Ceylon & Dilmah TeaCompany Website      https://www.resplendentceylon.com/https://www.dilmahtea.com/ About Infinite Luxury:LUXURY VOICES is a podcast curated by Infinite Luxury Group, a luxury Sales, Marketing, Communications specialist based in Asia. www.infiniteluxurygroup.com Follow us: LinkedIN      www.linkedin.com/in/infinite-luxury-a132271bInstagram    infiniteluxurymanifestoWeChat       InfiniteLuxury-jxm Contact us: WeChat       InfiniteLuxuryEmail           hongkong@infiniteluxurygroup.com Podcast available on iTunes, Spotify, online or wherever you listen to your episodes

Matt is the chef/partner of the critically-acclaimed barbecue restaurant Pig Beach located in Gowanus, Brooklyn. Matt first earned his BBQ chops during his time working on America’s highly competitive barbecue teams, Salty Rinse, receiving 2nd place medal for Whole Hog in 2015 and 1st Place for Best Sauce at the annual Memphis in May World Championship. Prior to opening his own restaurants, Matt was the Chef de Cuisine of Del Posto and during is tenure, the restaurant received a coveted four-star review from the New York Times, and the Relais & Chateaux distinction. Raised in the small upstate New York town of New Hartford in an extremely tight-knit Italian-American-Lebanese family where he began his culinary training at a very young age by rolling meatballs and house-made pasta with his nona. Today, Matt is a frequent guest chef on The Today Show and has appeared on NBC’s The Chew and DirecTV’s Fantasty Zone.

Kreis Beall is the co-founder of Blackberry Farm, an award-winning Relais & Chateaux resort in East Tennessee and one of the nation's premier destinations. Entrepreneurial and artistic, Kreis expresses her passion for life in a wide range of pursuits, from running an inn to designing beautiful spaces--many of which have been featured in leading home magazines for decades. Born in Tennessee, Kreis is the mother of two sons and a grandmother of seven, and a long-term survivor of traumatic brain injury. When she isn't writing or speaking about her book, Kreis is working on design projects, traveling with friends, spending time with her grandchildren, or dancing in the kitchen as she cooks. Related Links: INSTAGRAM: @blackberryfarm FACEBOOK: /blackberryfarm WEBSITE: Blackberry Farm BOOKS: Kreis Beall's Books

Chef Patrick O'Connell is proprietor of Inn at Little Washington in Washington, VA, among the most highly awarded restaurants in the USA and member of Relais Chateaux. A self-taught chef, Patrick shares how he refined his cooking style and started the Inn which celebrates 40 years in 2018. Sara Moulton has shared cooking tips with home cooks through her TV shows and cookbooks for 40 years. She hosts Sara's Weeknight Meals (PBS). A protégée of Julia Child, Sara shares memories of her mentor.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Kitchen Work. With Badass Women. Welcome to a very special episode! In this season of gratitude, I'm feeling very grateful for Richmond's Fire, Flour, & Fork festival. Not only did it land me my dream podcast guest, Gabrielle Hamilton (episode up now!), but I was asked to moderate a Women in Food panel with some of the top names in our industry. Women in Food. Every festival seems to do this. It's not like when you sign up for your breakout sessions you see a panel called, Men in Food. Is it necessary? Has the conversation been exhausted? Yes and no. As you will hear in this episode recorded just two weeks ago all of our panelists, while somewhat tired of being asked the same questions, feel the conversation must continue, particularly in light of the recent allegations against chefs like John Besh. Who are our panelists? Chef Joy Crump of FoodE and Mercantile in Fredericksburg, Virginia and Season 12 of Top Chef contestant, Kerry Diamond of Cherry Bombe, the new Cherry Bombe cookbook, and Radio Cherry Bombe, Chef Kristen Kish, Season 10 winner of Top Chef and author of the cookbook, Kristen Kish Cooking: Recipes and Techniques, and Chef Jessica Wilson, who will open her restaurant Grace in the Chimborazo neighborhood of Richmond, Virginia next spring. We discuss the dynamic between men and women in the kitchen, the disparity between gender images projected by the industry and the market's expectations, recipe development, core values and goals, sexual harassment, and much much more. As I said in my last episode, so much happens when you choose to just show up for your life. Enjoy! Speakers you will hear in this episode: Joy Crump Joy is the co-owner and Executive Chef of FOODE and Mercantile in Fredericksburg, Virginia. A graduate of the Art Institute of Atlanta’s Culinary Arts program, Joy specializes in researching and preparing locally grown, and organic foods. Her career began in Los Angeles working as the caterer and event planner for the President of Capitol Records. At the same time, she worked on private events for Warner Bros. Television. In 2005, Joy relocated to Atlanta where she studied under Chef Bradley Rouse, head chef for The Atlanta Hawks while working on her degree. After graduation, Joy began cooking at Woodfire Grill as an apprentice to Chef Micahel Tuohy. Joy appeared in Season 12 of Top Chef last fall and her signature Chicken & Waffles won the Virginia is for Lovers Culinary Madness Challenge in April. Kerry Diamond Kerry is the co-founder of Cherry Bombe, an independent, bi-annual magazine examining the inexplicably intertwined worlds of food and fashion and host of the weekly Radio Cherry Bombe podcast. Kerry has worked for Women’s Wear Daily, Harper’s Bazaar, Lancome, and Coach just to name a few. After falling in love with a chef, she helped him open 3 restaurants, all in Carroll Gardens, Brooklyn. Cherry Bombe the cookbook is a collection of recipes and stories from 100 of the most creative and inspiring women in food today. Kristen Kish Kristen was born in Seoul, South Korea, adopted at the age of 4 months, and grew up in Michigan. After attending Le Cordon Bleu in Chicago, she worked for Michelin star chef Guy Martin of Le Grand Véfour at his Boston restaurant. She then worked for Barbara Lynch in Boston, first at Stir, and then at Menton, a Relais Chateaux restaurant which she ran when she was 29. Barbara became a mentor, suggesting she might want to audition for Top Chef. She did, winning Season 10. Kristen has co-hosted the series 36 Hours on The Travel Channel and her first cookbook, Kristen Kish Cooking, is a celebration of her taste buds, focusing on classic techniques. As she says, “Once you know the basics, from braising to pickling, smoking to searing, you can bend them to your will.” Jessica Wilson Jessica has worked with, been taught by, and inspired and motivated by chefs such as Julia Child, Gabrielle Hamilton, Missy Robbins, and Job Yacubian. She’s always been surrounded by the culinary arts from her early years growing up on a farm in Vermont to working with culinary historians to foraging on morning walks to her first job as a dishwasher at age 14. Wilson’s two-decade career has taken her from Vermont to Florida to Massachusetts, and on to success in the East Village and Brooklyn in New York. Her resume includes time at Prune and A Voce, and most recently turns as executive chef at Goat Town and the Michelin-recommended Dear Bushwick. Jessica is now poised to open GRACE in Richmond, a neighborhood garden-to-table restaurant with an emphasis on fresh, sustainable, local, and affordable. The green space of the double lot will be a seasonal garden, providing for the restaurant and a morning community market. SHOW NOTES – Links to resources talked about during the podcast: Foggy Ridge Cider - Owner Diane Flynt is stopping cider production, but continuing her important work growing cider apples for area cideries. Get the Final Call while it's still available! Then rent her garden cottage. Heaven on earth. Tim & Sarah Gorman, Cardinal Point Winery - Just amazing wine. Listen to their episode! Laurie Colwin - Great cookbooks, full of story. Laurie left us way too early. Edna Lewis's A Taste of Country Cooking - The gold standard when it comes to intertwining recipes and story. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Kimberly Jung, CEO and Co-Founder of Rumi Spice, shares her inspiring story of seizing a business opportunity in Afghanistan that also addressed social issues. She realized her military training and her business school knowledge could be used to help Afghan farmers find economic success, and to provide opportunities for Afghan women to excel economically while retaining their culture. Kimberly exemplifies the dedication required, and rare feat, to create a market.     Key Takeaways [2:29] Kimberly describes her experience entering West Point. Her immigrant parents had wanted her to go to an Ivy League school but Kimberly’s West Point perspective changed their hearts. [5:13] Kimberly was deployed as a Platoon Leader in Afghanistan when she met Emily Miller. When they ended their tours, they observed that the future of Afghanistan would not be reached through force but through the economic empowerment of business. [6:21] Kimberly and Emily both went to business schools. Another veteran told them about an Afghan farmer with no market for his saffron. Kimberly decided to start a business partnership with Afghan farmers to import saffron. She invited a business advisor to Afghanistan and met with 12 Pashto farmers. Instead of body armor and weapons, she wore a scarf. [8:11] The farmers were growing some of the best saffron in the world but they had no resources for food safety, packaging, marketing, selling, or distributing the crop. 80% of Afghans are farmers. [10:10] Afghan women are vital to the saffron industry. They traditionally prepared the flowers at home. Kimberly explains how renting appropriate facilities with the right equipment improved food safety and how providing a safe workplace with direct wages improved women’s economic standing. [13:43] Most problems are economic until one has met basic needs. Kimberly describes how The Plant, in the Southside of Chicago, is becoming a self-sustaining, beautiful community, bringing together the Southside and the Northside over food. Rumi’s warehouse is in The Plant.[17:23] Trust is earned in Afghanistan by building a reputation over time. The reputation of Kimberly’s Afghan partners allowed Rumi to become the largest private employer of Afghan women, assuring them a safe place to work and allowing them to carry on in their culture and customs, and it also preserves the women’s reputations. Afghan women want economic opportunities, sewing machines, and medical supplies to care for their families.[24:18] A partnership like Rumi can’t be run as a side business. Either you’re all in, or you’re not in at all. Entrepreneurism is not for people with other priorities. Strategy is all about setting priorities. You can have it all, just not all at once. Kimberly credits West Point and her Army leadership experience with giving her the resilience and ability to make choices that prepared her to run Rumi as an entrepreneur. [28:52] Kimberly and Emily faced catastrophic failure when their loan got pulled back. They had no way to pay the farmers. They worked through it. Kimberly is learning how to listen to the people who work for Rumi, accept their input, and check her ego.   Website: RumiSpice.com Saffron: RumiSpice.com/saffron-products Twitter: @Rumi_Spice Facebook: RumiSpiceCo   Quotable Quotes   We felt the way to a sustainable future for Afghanistan was not through force but through economic empowerment.   What will you do with your one wild and precious life?   Drop by drop a river is made. — Dari saying   You cannot say you’re dedicated to the future of Afghanistan and these farmers if you’re going to have another job.   “This is not Americans managing things in Afghanistan. This is an American partnership with our Afghan partners.”   Bio Kimberly Jung is CEO and co-founder of Rumi. Since leaving the military, Kim and her co-founders feel there is unfinished business to support Afghanistan and its people, so they founded Rumi to work directly with Afghan farmers to import exceptionally high-quality saffron in a for-profit enterprise in partnership with the farmers. In Afghanistan, Rumi has hired 384 Afghan women, organized three processing facilities, and has over 90 farmers in their network. Rumi saffron now graces the tables and kitchens of Michelin and Relais & Chateaux establishments across the world.   Prior to her civilian ventures, Kim was an Engineer Officer who led a route clearance platoon in the Wardak and Ghazni provinces of Afghanistan in 2010-2011. She also served with provincial reconstruction teams as a female engagement team member to help empower Afghan village women.   She holds a Professional Engineering license in Mechanical Engineering from the State of California, and she graduated with her MBA from Harvard in 2015. She earned her Bachelor’s in Mechanical Engineering from the U.S. Military Academy in 2008.

Silvia Baracchi Chef, Imprenditrice e Autrice, che ha creato assieme al marito Riccardo Baracchi, il Falconiere, uno dei più noti Relais Chateaux al mondo situato nel cuore della Toscana a Cortona, Silvia vanta numerose esperienze con Chef del panorama internazionale che le hanno permesso di portare la cucina cortonese nel mondo. In questa puntata parleremo della magica alchimia tra passione e sogni e quali siano le doti necessarie per realizzarli.

Silvia Baracchi Chef, Imprenditrice e Autrice, che ha creato assieme al marito Riccardo Baracchi, il Falconiere, uno dei più noti Relais Chateaux al mondo situato nel cuore della Toscana a Cortona, Silvia vanta numerose esperienze con Chef del panorama internazionale che le hanno permesso di portare la cucina cortonese nel mondo. In questa puntata parleremo della magica alchimia tra passione e sogni e quali siano le doti necessarie per realizzarli.

Nestled in the foothills of the Great Smoky Mountains in Walland, TN, on 4200 acres of tranquility liesBlackberry Farm. Owned by the Beall family since 1976, this Relais Chateaux luxury inn has award winning wine service and restaurants. Executive Chef Cassidee Dabney discusses Blackberry's signature Foothills Cuisine and gardens which supply many of her dishes. Sommelier and Food & Beverage Director Andy Chabot discusses Blackberry's history and curating his cellar of 166,000 plus wines.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Daniel Boulud is one of the world's most revered chefs and owner of several award winning restaurants in the USA, London, Canada and Singapore. His 7 restaurants in New York City include: flagship DANIEL, a Michelin starred Relais & Chateaux member, Michelin star Cafe Boulud, Bar Boulud, db bistro moderne, DBGB Kitchen & Bar, Boulud Sud and Epicerie Boulud, as well as Feast & Fêtes Catering. He's recipient of the French government's Chevalier de la Légion d'Honneur and author of 9 cookbooks.This show is broadcast live on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).