Podcasts about rustic canyon

In this special episode of Inside Golf Podcast, Andy Lack is joined by fellow architecture lover Andrew Carr to dive into some of the best recent golf courses they have played. The duo dive into an extensive conversation on Old Barnwell/Tree Farm, The Creek, Rustic Canyon, Chicago Golf Club, and many other golf courses that have blown them away in recent months. Thanks for listening and subscribing to Inside Golf Podcast, cheers! Learn more about your ad choices. Visit podcastchoices.com/adchoices

One-on-one pod recorded live and uncut from Glendale. We chat about what to wear to earning man FWB Fest, Wiz Khalifa presents Wiz Owens, the bread at Subway smells kinda like gasoline, Chris went to the WeHo Equinox, Car Jitsu, can't take any more pink cowboy hats, we speculate why John Mullaney turned down the Oscar's gig, Bill Maher can't stop smoking weed and hollering at baddies, forced to discuss Hawk Tuah, nobody doing it like Post Malone, the virality chase continues to descend, a meal at Santa Monica's Rustic Canyon, shishito erasure as Jimmy Nardello continues to grow, the dos and don'ts of English Muffins, and come see us in London this week at Bush Hall, few tickets left. twitter.com/donetodeath twitter.com/themjeans howlonggone.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Royce talks with Chef Jeremy Fox about returning to the Rustic Canyon restaurant group, mental health in the industry, and selecting THE winter coat

Rose Wilde is the pastry chef and owner of Red Bread in Los Angeles, a pioneering microbakery that's been championing whole grains and sustainable baking for over a decade. She's headed the bread and pastry programs at Michelin-starred Rustic Canyon, Manuela, and Mother Wolf, and now she's sharing her wisdom in the wonderful baking book Bread and Roses. We loved having Rose on the show to talk about the joys and challenges of baking with whole grains, her flock of chickens, and more. MORE FROM ROSE WILDE:Red Bread Bakery [official]Rose Wilde's 'Bread and Roses' [Wordloaf]Buy: Bread and Roses

That's right! You read that headline correctly. Chef Jeremy Fox is coming to Philadelphia for the next installment of the Voi•ãge dining series where he is joining fellow CHEF Radio alum, Nicholas Elmi of Lark restaurant! And in honor of Chef Fox coming to Philadelphia, we are revisiting his podcast, which still ranks up there as an all-time favorite and one of the most listened CHEF Radio Podcast to. As one of the most influential chefs of the past decade, Chef Fox continues to forge a path forward with his Michelin-starred restaurant, Rustic Canyon, and his critically acclaimed restaurant, Birdie G's, in Los Angeles. Be sure to click the link above to check out tickets for this once-in-a-lifetime dinner that will also raise money to support a nonprofit of the chef's choice. There will be two nights of dinners on February 28th and 29th, and tickets are highly limited. However, because you are part of the CHEF Radio family, we have an early access to your price for you to take advantage of. For listeners of the show, there is a discount of $10 per ticket if purchased before Thursday, January 25th, so be sure to head over and get those tickets before it's too late. Take a listen to this incredible, inspiring story of perseverance as chef Fox describes the successes, challenges, and mistakes that were made along the journey that his career took. Topics discussed in this episode: Eli breaks down Jeremy Fox's career Creating the menu for Ubuntu Jeremy's transition to working at Rustic Canyon and his reputation Eli on his time at Torrisi Jeremy reflects on his childhood in Philadelphia Philadelphia food traditions vs. the west coast Jeremy on his experience in Los Angeles How Rustic Canyon changed in 10 years Jeremy's grandmother and inspiration for Birdie G's Jewish cuisine-inspired dishes at Birdie G's How fatherhood changed Jeremy as a chef The journey to working at Manresa Jeremy's advice to leaders in the kitchen The next generation of chefs How Jeremy stopped being an intense, confrontational chef Managing the stress of making a restaurant successful Eli's experience with anxiety Jeremy on his anxiety and helping others Dealing with anxiety and effects of the pandemic Stay connected with Jeremy Fox on Instagram, and grab his book On Vegetables: Modern Recipes for the Home Kitchen here! Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly! Connect with Eli on Instagram: The Chef Radio Podcast Delicious City Philly A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

Chef Jeremy Fox is best known in Los Angeles for helming the widely acclaimed restaurants Rustic Canyon and Birdie G's. He joins us to walk through his illustrious career, from his days at David Kinch's Manresa in Los Gatos, to earning a Michelin star for a vegetarian restaurant attached to a yoga studio in Napa Valley. He talks about how an impounded car led him to move to Southern California, and his very personal inspiration for opening Birdie G's, his Santa Monica restaurant that he describes as the product of an Eastern European Jew who grew up in the Midwest and settled down in California by way of the American South. Now, there's a journey. Helpful links: Birdie G's https://www.birdiegsla.com/about/ 8 Nights at Birdie G's https://blog.resy.com/2023/10/8-nights-at-birdie-gs/ Rustic Canyon https://rusticcanyonrestaurant.com/ Chef Jeremy Fox on Instagram https://www.instagram.com/chefjeremyfox/?hl=en --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

A couple of weeks ago, Garrett spoke with architect Gil Hanse in front of an audience at the Pearl Street Warehouse in Washington, D.C. Their conversation was part of the National Links Trust Symposium on Municipal Golf, so they focused on Gil's résumé of municipal designs, from Rustic Canyon and Soule Park in the early 2000s, to the recently opened Park in West Palm Beach, to his ongoing projects at Maggie Hathaway in Los Angeles and Rock Creek Park in D.C. Garrett and Gil touch on a variety of larger topics, such as the importance of architectural minimalism to affordable golf course development and the recent changes in both the golf architecture industry and Gil's own workload. Many thanks to the National Links Trust for asking Garrett to be involved in this year's symposium, and for letting us share this conversation with our listeners. Find out more about the NLT's work HERE.

Rose Wilde is the Chef and owner behind Red Bread, a social justice organic kitchen offering farm to table baked goods with ingredients from California. Focused on wholegrain and wild yeast she also teaches a variety of private and public classes locally and nationally. http://www.eatredbread.com/She has previously been the Pastry Chef at Rustic Canyon, Motherwolf, Rossoblu, and Manuela in Los Angeles.Instagram:@redbread@trosewilde --- Send in a voice message: https://podcasters.spotify.com/pod/show/dean-jones9/message

Ran Morrissett, the doyen of the online golf architecture community and founder of golfclubatlas.com is our special guest for this really enjoyable episode. Ran lived in Australia for several years and is one of golf's most knowledgeable and passionate architectural minds.  He serves as architectural editor of golf.com, and also heads up their World Top 100 ranking panel.  Ran is also a contributor to Tom Doak's five volume series of The Confidential Guide.   In this episode, Ran talks about his seven year stretch of living in Australia, and also shares his views on what makes Australian golf and our golf culture special.  He discusses which courses he most enjoys down under, and we also consider value for money golf, which Australian golf possesses in spades. The escalating cost of golf in the USA comes in for some thought too. Discussion then ranges from Lofoten Links in Norway, to Cape Wickham, to Rodeo Dunes in Denver and all points in between. 7 Mile Beach, Rustic Canyon, New South Wales and more…   We thank Ran for his time and the enlightening discussion. We hope you enjoy it as much as we did.   The Lofoten Links episode of NoLayingUp's Scandinavian season of Tourist Sauce as mentioned by Scott in the first half of this chat - https://www.youtube.com/watch?v=nRA1BQcWRIg   The link to green fees at Barnbougle Dunes - https://barnbougle.com.au/play/fees-services/   The link to booking a tee time at The Coast - https://www.coastgolf.com.au/cms/public-bookings/   Images related to this episode can be found on our Instagram page (@AustralianGolfPassport) and on Twitter (@AusGolfPassport). Images accompanied by attribution to their owners / creators.   As the temperature here in Australia continues to fall and winter takes hold, the racks of Angus and Grace Go Golfing contain some beautiful layering pieces and outerwear for freezing days of the middle of the year. Pants have been re-stocked too.  And make sure that you visit to check their latest range of 7 Mile Beach branded apparel. Follow AAGGG on Insta (@angusandgracegogolfing) and if you're in Sydney, be sure to pop in and visit Matt at 39 William Street Paddington. Thanks so much to Angus And Grace Go Golfing for their support of our podcast.   Podcast intro music - Nbhd Nick / Stop Playing With Me - Instrumental / courtesy of www.epidemicsound.com

Darin crosses the 405 to chat with Zarah Khan, the new(ish) Executive Chef of Rustic Canyon.  She talks about cooking dinner for her family as a teenager, the first time she met Chef Jeremy Fox, and her time as a self-proclaimed Seattle “Pizza Rat”. Then we head back to 2018 for an experimental performance from Coleman Zurkowski, recorded live at the Dangerbird Records studios in Silverlake. He plays some songs off his debut album, ZERO, and chats about making a name for himself for his work with such brands as Netflix, Toyota and Lebron James' “Uninterrupted” documentary series.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 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.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Amid news that he is again shifting concepts at Noma, René Redzepi discusses the restaurant's reinvention. “The Woks of Life” documents the Leung family's history through food. Sylvia Wu brought an Angeleno sensibility to Chinese food, expanding the cuisine and its fans. Tejal Rao explains her impact and legacy. Yotam Ottolenghi and Noor Murad embrace make-ahead condiments, dressing, and sauces in their latest test kitchen cookbook. Chef Zarah Khan culls carrots at the farmer's market for a new dish at Rustic Canyon. Finally, from a garage pop-up to a brick and mortar in Melrose Hill, Bill Addison reviews Filipino favorite, Kuya Lord.

867: Kelvin Kelley is one of those hot young golf instructors who delivers the entire package of mechanics, course management, and mental game improvement. In this conversation, Kelvin and host Fred Greene sit down together outside the driving range at Peacock Gap Golf course in San Rafael, CA to discuss a number of topics including how to identify what your ball flight is and taking it to the next level. This episode is also available as a complete video on GolfSmarterTV https://youtu.be/EV5n4xubRDc. Learn more at kkelley_golf.comThis episode is brought to you by Imagine Golf, the #1 app for Golf's Mental Game. Download the Imagine Golf app now from the Apple App Store or Google Play to start your free 7-day trial.This week on Golf Smarter Mulligans #183, never released publicly before because it was a Members Only episode, features Head Teaching Professional Jeff Beier, talking about how looking at a course like a golf course architect. This insights can help you achieve lower scores.Become a Golf Smarter Ambassador by introducing our next episode! For your effort you'll receive a choice of prizes including a Glove + Glove Compartment from RedRoosterGolf.com. where you can choose from 11 styles of gloves in 26 sizes! Write to GolfSmarterPodcast@gmail.com and we'll assign you an episode number and a brief script to record for the intro of the show. In addition to sharing your home course, you now have the opportunity to offer your favorite Golf Smarter lesson, episode, insight or teacher. Thanks to RedRoosterGolf.com for giving a new glove to every Golf Smarter Ambassador who introduces an upcoming episode! This week's Ambassador plays at Rustic Canyon Golf Course in Moorpark, CA. Check out this video from Rustic Canyon of host Fred Greene getting a quick lesson on how to use The Pro from Head Teaching Professional Dan Martin. https://youtu.be/BaHd4ELEnms

Once an award-winning chef at Ubuntu making acclaimed vegetable-focused food, Chef Jeremy Fox was struggling to deal with his anxiety and imposter syndrome. He spent years stuck in the persona he felt he was expected to be, building a bad reputation along the way.  Today, Jeremy joins host Eli Kulp to discuss his past and lessons learned, career highlights, and more importantly, his future. He recalls those early career days, and how his family and education as a chef inspired his food. Jeremy and Eli talk about their struggles with anxiety, and how a new generation of chefs is changing how some chefs educate in the kitchen. He's currently the chef and co-owner of Birdie G's, a Santa Monica restaurant named after and inspired by his daughter and grandmother, where he's leading with his newfound perspective on guiding young chefs. If you're going to take in anything from this episode (besides the best eats in Philly and LA!), we hope it's that perseverance is all you need to change your life. Even if you burn all your bridges and hit rock bottom, like Jeremy, it is possible to start over and succeed. Tune in to hear about Chef Jeremy Fox's journey from living an unhealthy life of a stressed out “food celebrity” to doing what he always dreamt of doing — running a humble restaurant that people and families just love to eat! Topics discussed in this episode: Eli breaks down Jeremy Fox's career Creating the menu for Ubuntu Jeremy's transition to working at Rustic Canyon and his reputation Eli on his time at Torrisi Jeremy reflects on his childhood in Philadelphia Philadelphia food traditions vs. the west coast Jeremy on his experience in Los Angeles How Rustic Canyon changed in 10 years Jeremy's grandmother and inspiration for Birdie G's Jewish cuisine-inspired dishes at Birdie G's How fatherhood changed Jeremy as a chef The journey to working at Manresa Jeremy's advice to leaders in the kitchen The next generation of chefs How Jeremy stopped being an intense, confrontational chef Managing the stress of making a restaurant successful Eli's experience with anxiety Jeremy on his anxiety and helping others Dealing with anxiety and effects of the pandemic Stay connected with Jeremy Fox on Instagram, and grab his book On Vegetables: Modern Recipes for the Home Kitchen here! Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly! Connect with Eli on Instagram: The Chef Radio Podcast Delicious City Philly A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.  

New Pga Season begins. New flying 5 stakes. We talk our beginnings and what gets us up for golf. Rustic Canyon.

Trent Rush is joined by Ryan Cornelius to discuss the significance of Rory winning the FedEx Cup, a trip to Pebble and Pasatiempo, and how to prep for your next buddy trip.

Whilst up in St Andrews, we hung out with Erik and his team and decided to record a podcast. Founder of Random Golf Club, Erik has enjoyed a relatively late start in the game of golf, but he's certainly made up for lost time! His adventures in golf have taken him to some of the most remote stretches of golfing land, including Israel, Iceland, Africa and beyond!We wanted to hear about his personal journey in golf and thought we would do an Eclectic 18 to get his take on on the game, what has shaped his outlook on golf, and led him to where he is today as one of the largest voices on the game. Erik amazingly decided to walk in to this without a pre-populated view on holes or scorecard, instead doing it 'on the fly' which certainly adds some spice to the proceedings... and he pretty much pulls it off which was quite impressive!  For more on Erik you can visit his social media on @erikanderslang or @randomgolfclub and make sure you check out their website on https://randomgolfclub.com/en-gbScorecard:#1 - Maidstone Club#2 - Lofoten Links#3 - Bandon Trails#4 - Western Gailes#5 - Crystal Downs#6 - Rustic Canyon#7 - Shiskine Golf & Tennis Club#8 - Oakmont#9 - National Golf Links of America #10 - Barnbougle Dunes#11 - The Old Course#12 - Prestwick (original closing hole from 1860 layout) #13 - Augusta National#14 - Dunes Club, Sanibel (FL)#15 - Cypress Point#16 - Pacific Grove#17 - Bethpage (Black)#18 - Pebble Beachpar -  69 / yardage - 5,95119th hole - Iona

In today's episode, I talk to chef Andy Doubrava from Rustic Canyon Restaurant in Los Angeles, California. His unique style doesn't depend on rules, but is more focused on flavor and what local farmers have on offer at the weekly markets.  You'll hear about the most iconic dishes on the menu at Rustic Canyon, and why he values working with local farmers and building those relationships. He talks about culinary inspiration and collaboration in his kitchen, the importance of treating one another with respect, and he shares an important word of advice for young cooks. What you'll learn with chef Andy Doubrava The menu structure at Rustic Canyon (4:42) How frequently the menu changes (6:31) Unique sustainable farming relationships (7:43) Chef Andy Doubrava focus on preservation (8:47) The pandemic-era dinner series he hopes to bring back (10:33) How Andy Doubrava describes his cooking style (12:23) Finding the balance between being creating and running a business (13:41) Why MSG might not be so bad (14:20) On working with chef Jeremy Fox (15:16) Defining simplicity (16:31) Chef Andy Doubrava colorful sources of inspiration (18:44) The collaborative process in the kitchen (20:37) How his cooks get to flex their creativity (22:51) The scientific roots of Andy Doubrava's cooking (23:30) Why he transitioned from a musician to a chef (24:33) The connection between playing music and cooking (25:51) Andy Doubrava's poignant advice for young chef's (27:21) His recipe for the perfect pork chops (30:25) The “curveball” in his recipe for chops (34:12) A little known fact about Andy Doubrava's food phobias (35:03) Where to eat in Santa Barbara (37:18) His guilty pleasure food (39:14) Cookbooks to inspire you (40:25) Kitchen pet peeves (42:13) His favorite spice that he puts on everything (43:27) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Los Angeles Interview with chef Suzanne Goin Conversation with Chef Elizabeth Falkner  Conversation with Coffee Roaster Zayde Naquib Interview with Chef Tim Hollingsworth Conversation with Chef Brad Miller – Food Truck Nation Interview with Chef Alison Trent Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Sheldon Simeon Chef Chris Kajioka Alan Bergo #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Rustic Canyon Restaurant in LA Beets & Berries from Rustic Canyon @weiserfamilyfarms Melon Dish from chef Andy Doubrava Coal-grilled Maitake Mushroom & smoked strawberry hollandaise Click to tweet Everything can be a luxury ingredient if you sell it the right way. Click To Tweet If you don't like working somewhere, there's no reason to work there. There are kitchens out there that will not treat you like shit. And I think that's really important for people to know. Click To Tweet Flavor is the most important thing and how we get there doesn't matter. Click To Tweet We do what we do at Rustic without yelling, without throwing things. We're respectful and friendly. And we have fun and we still make Michelin star food. I don't think anyone needs to put themselves through terrible work experiences. Click To Tweet My dad is a chemist by trade. So, I think that scientific curiosity and the analytical approach are important to me. It's very important to me that I know why and how somet...

Trent and Nico take a dive into what makes golf great, especially in Southern California. Also, they discuss a new relationship with the SCGA and Nico talks putter weight distribution.

Should Ojai be unfortunate to suffer through another evacuation, baker Kate Pepper, partner at The Dutchess, knows her priorities. After her pets and loved ones, next on her list of must-rescue items is her crock of mother starter yeast. With it, she has carved out a brilliant career for herself. The only thing that rises faster than her sourdough starter is her Instagram likes @katesbread where she entertains and informs more than 40,000 fans. She developed her devoted followers through her Sunday bake sales, which brought lines around the block to her Meiners Oaks home for her delicious array of fresh-baked goods. Now she's been running with Kelsey Brito the bakery at The Dutchess, the newest outpost in the Rustic Canyon family's eight restaurants. We talk about Los Angeles food culture, the fusion of Burmese street food orchestrated by chef Saw Naing and how Ojai is now squarely on the map when it comes to food enthusiasts. We talk about what it means to cook for people, growing up in Ojai and raising your children here. We did not talk about the NFL overtime rule changes, Ukrainian bridge-bombers or the Song Dynasty.

During the day, Michael Vera cooks at standout Pacific Beach restaurant, The Fishery. In his off time, he grows delicious bacteria. The words mold or fungus may not make your mouth water, but they should. They're the gateways to fermentation, which gives us bread, coffee, miso, chocolate, beer, kimchi, wine, cheese, soy sauce, other forms of dear-god delicious. And right now, no fungus is hotter than Japanese koji—rice grains cultured with aspergillus oryzae. “It's a sweet, funky marinade that tenderizes and intensifies with umami,” says Michael Vera, owner of West Coast Koji, a company he created during the pandemic by using Home Depot racks to ferment various things in the living room of his North Park apartment. “My wife was not happy with the state of our apartment for a very long time. It was a huge laboratory full of funky stuff.” Now he sells his koji to Michelin-star restaurants like Jeune et Jolie and Rustic Canyon, plus Juniper & Ivy and Consortium Holdings. Koji is famous for its umami-cranking transformation of proteins, and you can taste WCK's effect on the duck breast at Matsu in Oceanside. Anyone can buy dried koji at Asian grocers, but WCK's is fresh, and rare. There are only probably 10 commercial koji producers in the U.S., which makes his delicious fuzz business a boon for local cooks. On this episode, Michael gives us the 101 on koji and the fascinating world of culinary ferment. For “Hot Plates,” it seems everyone is moving to North County. We talk about the northward expansion of Lola55, long one of the best taco operations in the city now headed to Carlsbad. We finally are allowed to spill the news on George's chefs Trey Foshee and Christine Rivera's newest concept—Sandpiper, an oysters and wood-smoked meats joint that will go into the former home of Galaxy Taco. The group behind Nolita Hall and Half-Door Brewing have taken over the spot vacated by Civico by the Park—a sprawling space on the bottom floor of the Mister A's building. And the vegan superstars behind Kindred are going to open their spinoff soon—called Mothership, owner Kory Stetina calls it “just your run of the mill crashed starship on a tropical alien planet kind of spot.”

We've been long time fans of Andy and his work over at The Fried Egg, and when it came to potential guests to do an Eclectic 18 with, we knew Andy would deliver! Tom & Sam catch up with Andy to hear about his course - all public, and all holes under 400 yards! Eclectic 18 - Andy Johnson#1 - Eagle Springs#2 - Old Macdonald#3 - Pinehurst (no. 2)#4 - The Loop (Black)#5 - Greywalls#6 - Pacific Dunes#7 - Pebble Beach#8 - Bandon Trails#9 - Wild Horse#10 - Lawsonia (The Links)#11 - Belvedere#12 - Rustic Canyon#13 - Pacific Grove#14 - Aiken#15 - Diamond Springs#16 - Pasatiempo#17 - George Wright#18 - Sweetens CovePar - 66 / Yardage - 5,018

A great conversation with a brilliant chef & great friend. Jeremy FoxChef/Owner/Cookbook AuthorJeremy Fox is the award-winning chef/owner behind the nostalgic, Eastern European-inspired Birdie G's and Michelin-starred Rustic Canyon in Santa Monica, California. He's also the author of On Vegetables, the James Beard finalist cookbook, which features 150 recipes that elevate vegetarian cooking and showcase his “seed-to-stalk” philosophy. Jeremy is constantly inspired by local farmers, fishers and ranchers, and his menus truly embrace hyper-seasonality, simplicity and a zero-waste approach. Before joining the Rustic Canyon Family in 2013, Jeremy reimagined vegetarian cuisine at Napa's Ubuntu, earning them a Michelin star, and honed his craft and culinary outlook as chef de cuisine at David Kinch's lauded Manresa in Los Gatos. He's garnered seven James Beard “Best Chef” (West & California) finalist nominations, was named a 2008 Food & Wine “Best New Chef,” and Rustic Canyon and Birdie G's have regularly topped Los Angeles Times' “101 Best Restaurants List.”

In the Northern Hemisphere we're in thick of winter, so we have a very special two-part episode. First, we're going to talk about wine made by our friendly neighbors to the north in Canada, including the elusive ‘Eiswein'. Then we'll taste three wines from France and California that we've curated to pair to your coziest winter dishes.Our first guest is Robert Stelmachuk, an Advanced Certified Sommelier with over 30 years in the industry who is currently the Wine Director at Mott32 in Vancouver, Canada. Robert was awarded sommelier of the year in 2020 by Vancouver Magazine and in the same year Mott32 was listed among the top 100 restaurants by Canada Magazine.Our second guest today is Ferdinando Mucerino, resident somm at Wine Insiders who hosts the video series Inside Wine with Ferdy.  Prior to the pandemic Ferdy was somm and Wine Director at the Michelin Star awarded Rustic Canyon restaurant in Santa Monica. In 2019, was nominated by Wine Enthusiast magazine for Best Wine Director of the year. With Ferdy we pour three amazing wines: from France, 2019 Château du Colombier redblend and 2018 Henri de Lorgère Côtes du Rhône red blend, and from California, 2020 Windsor Hill Barrel Fermented Chardonnay.Sniff Sip Repeat is brought to you by Wine Insiders, leaders in online wine. Wine Insiders makes buying great wine easy. Founded in 1982 as a club for California wine enthusiasts, Wine Insiders now offers high-quality wines from around the world for the best value and conveniently shipped to your door in just days. The collection is curated by a host of food and wine industry and lifestyle experts, such as Martha Stewart, Chef Geoffrey Zakarian, and Chef Ludo Lefebvre. Learn more about the wines or shop now to taste alongside our podcast guests.Visit http://www.wineinsiders.com to learn more.Sound effects obtained from https://www.zapsplat.com

In this week's episode of Living in the Sprawl: Southern California's Most Adventurous Podcast, host Jon Steinberg shares his list of top ten non obnoxious Southern Californian restaurants to check out for the Michelin experience. His list includes: Shunji in Santa Monica, Kali in Hollywood, Rustic Canyon in Santa Monica, Taco Maria in Costa Mesa, Q Sushi in Downtown Los Angeles, Cut in Beverly Hills, Osteria Mozza in Hollywood, Providence in Los Angeles, Maude in Beverly Hills and Shin Sushi in Encino.Instagram: @livinginthesprawlpodcastEmail: livinginthesprawlpodcast@gmail.comWebsite: www.livinginthesprawlpodcast.comCheck out our favorite CBD gummy company...it helps us get better sleep and stay chill. Use code "SPRAWL" for 20% off.  https://www.justcbdstore.com?aff=645Check out Goldbelly for all your favorite US foods to satisfy those cravings or bring back some nostalgia. Our favorites include Junior's Chessecakes from New York, Lou Malnati's deep dish pizza from Chicago and a philly cheesesteak from Pat's. Use the link https://goldbelly.pxf.io/c/2974077/1032087/13451 to check out all of the options and let them know we sent you.Use code "SPRAWL" for (2) free meals and free delivery on your first Everytable subscription.Support the podcast and future exploration adventures. We are working on unique perks and will give you a shout out on the podcast to thank you for your contribution!Living in the Sprawl: Southern California's Most Adventurous Podcast is on Podfanhttps://www.buymeacoffee.com/sprawl Support the show (https://www.patreon.com/livinginthesprawlpodcast)

Antje Wewer hat Lars Triesch in seinem Ray-Kappe-Haus in Kleinmachnow besucht, das erste Wohnhaus überhaupt, das der einflussreiche Architekt Ray Kappe (1927 - 2019) außerhalb von Kalifornien gebaut hat. Die Kappe Residence wurde 1967 in den Pacific Palisades fertiggestellt und gehört zu Kaliforniens kulturell-historischem Erbe. Bis heute ist Kappes Bauweise - klare Linien, naturnah, lichtdurchflutet - eine große Inspiration für Architekten, Studenten und Designliebhaber und steht für den Southern California Modernism. Lars Triesch - Berliner Möbelhändler und Mid-Century-Experte - hat sich Hals über Kopf in die Kappe Residence verliebt, und den Architekten gebeten für ihn ein Haus zu entwerfen. Nach den Bauplänen von Ray Kappe hat sich Triesch in Brandenburg seinen Traum vom kalifornischen Wohnen erfüllt. Kappe starb 2019 mit 92 Jahren und hat die Fertigstellung des Hauses 2021 leider nicht mehr miterleben können. Seine Söhne Finn und Ron Kappe führen das Erbe ihres Vaters als Kappe Architects weiter. California Dreaming in Kleinmachnow: Lars Triesch erzählt in dieser Folge von OUR HOUSE, wie er seinen Traum hat wahr werden lassen und wie er auf die Idee kam, die Möbel von Ray Kappe nachbauen zu lassen. Shownotes: Lars Triesch zeigt und verkauft Mid-Century Modern Furniture über sein Geschäft:ORIGINAL IN BERLIN Karl-Marx-Allee 8310243 Berlin www.originalinberlin.comInstagram: @originalinberlin The Ray Kappe Furniture Line by Original in Berlin wird im New Originals Showroom präsentiert. Ein kurzer, aber sehr informativen Film über die Kappe Residence in Los Angeles, die sich oberhalb von Santa Monica im Rustic Canyon versteckt: www.nowness.com/series/in-residence/ray-kappe

Originally recorded as part of the Tourist Sauce California recap podcast, the crew sit down to discuss the 2001 design of Rustic Canyon Golf Course. Rustic Canyon is located north west of Los Angeles on a 350 acre site on the floor of a broad canyon. The crew of Gil Hanse, Jim Wagner and Geoff Shackelford joined forces to complete the build that highlights the grounds natural playing ability. A trip to Rustic Canyon is well worth it! Enjoy Tourist Sauce: California "Rustic Canyon" Learn more about your ad choices. Visit megaphone.fm/adchoices

Fourteen Santa Monica restaurants were recognized in this year's Michelin guide and in this week's podcast Reporter Clara Harter speaks with Chef Andy Doubrava about exactly what it takes to make that Michelin mark. Andy is the Executive Chef at Rustic Canyon, which is one of three local restaurants to achieve a Michelin Star. Together they discuss the turbulence the restaurant industry has faced in the last year, the meaning of a Michelin and Rustic Canyon's philosophy of a living, breathing menu.

Wine enthusiasts love to celebrate wine holidays and Shiraz Day is July 22nd, so today we are going to talk about the dark and lovely flavors of this spicy little grape.Our guest today is Ferdinando Mucerino, our resident somm at Wine Insiders who hosts the video series Inside Wine with Ferdy.  Prior to the pandemic Ferdy was somm and Wine Director at the Michelin Star awarded Rustic Canyon restaurant in Santa Monica. In 2019, was nominated by Wine Enthusiast magazine for Best Wine Director of the year.For Syrah Day we poured three amazing wines: from France, 2019 Urluberlu Syrah, from Australia, 2019 Starlight Ridge Shiraz, and from South Africa, 2019 Vinum Africa Reserve Syrah.Sniff Sip Repeat is brought to you by Wine Insiders, leaders in online wine. Wine Insiders makes buying great wine easy. Founded in 1982 as a club for California wine enthusiasts, Wine Insiders now offers high-quality wines from around the world for the best value and conveniently shipped to your door in just days. The collection is curated by a host of food and wine industry and lifestyle experts, such as Martha Stewart, Chef Geoffrey Zakarian, and Chef Ludo Lefebvre. Learn more about the wines or shop now to taste alongside our podcast guests.Visit http://www.wineinsiders.com to learn more.Sound effects obtained from https://www.zapsplat.com

On today's episode, we sit down with one of our favorite LA chefs, Andy Doubrava, who currently oversees the kitchen of Santa Monica's Rustic Canyon.  We chat about the restaurant's role as an enduring neighborhood spot, his deepening relationship with farmer's market purveyors and his advice for what he looks for in hiring chefs. We also head into our archives for a perfect Sunday set from Small Black. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 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.If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

In this episode, Hall welcomes Jonathan Staenberg, Founder and CEO of Staenberg Venture Partners. Staenberg Venture Partners is a Seattle-based venture capital firm focused on the technology industry mostly between San Francisco and Seattle. Early in his career, Jon established several marketing groups at Microsoft. He then joined the senior management team of Virtual i-O, a venture-backed startup, as Vice President of Sales and Marketing. In 2003, he joined Rustic Canyon where he continues to serve as an Advisory Partner. Now, his model is to work as an advisor to those companies and funds he invests in. Most recently, he advised Rocketship.vc, Blockchain Coinvestors, and Wunderground.com. Jon has worked with venture-backed companies for over 30 years in several capacities. As an entrepreneur, he's established five companies, served on the senior management team of several early-stage organizations, and provided venture capital funding to more than 500 start-ups. Jon is one of the more experienced venture capitalists in the Pacific Northwest, having raised four funds totaling over $500 million. Jon graduated Phi Beta Kappa from Stanford University, graduating with a B.S., M.A., and M.B.A. While at Stanford, he started and ran two successful companies. Jon grew up in Omaha, Nebraska, and is a hardcore Nebraska Cornhusker fan. In his spare time, he collects sports ticket stubs. Jon shares his thoughts on the current state of startup investing and what he thinks will be the biggest change we will see in five years. He also discusses his investment thesis and advises entrepreneurs and investors. You can visit Jon at , via LinkedIn at , and via email at .  Music courtesy of . 

This week, Daniel and Niko are out in LA! They recap working the CJG Storyi Golf Moorpark Open at Rustic Canyon, seeing "Fast 9," and a hilarious experience at Chick Fil A. The guys also contemplate if the tortilla is the best transport for food ever, talk about the PGA Tour's banning of green reading books, Nelly Korda securing the dub at the KPMG, and a couple quick Tales From The Cart Barn.Make sure to email us at contactguysthatgolfpod@gmail.com with any comments, topics, or questions for the show!Connect with us:Follow us on InstagramFollow us on TwitterLike us on FacebookThanks for listening!

We're talking about some recent rounds at Bodega Bay and Northwood, then we're joined by Producer Jack to discuss our golf trip last fall. We not only discuss the courses (Sandpiper, Rustic Canyon, Los Robles, Monarch Dunes, and Cypress Ridge), and holes that stuck out the most but also about how impactful that trip was in cementing our friendship. It all starts with public golf! 

Shack joins to chat about the thrilling Genesis finish, USGA's new CEO, the polarizing distance report and his work designing local favorite Rustic Canyon.

Hungary for love? Then fall in love with Hungarian wines.  In this episode, we focus on winemaking in Hungary. Beginning with talk of terroir and excellent winemaking regions, such as Tokaji and Szekszárd, we move on to discuss grapes of note, such as Furmint, Kékfrancos and Traminer.   Our special co-host, Ferdinando Mucerino, former sommelier and Wine Director at the Michelin Star awarded Rustic Canyon restaurant in Santa Monica and 2019 nominee for Wine Enthusiast magazine for Best Wine Director of the Year, starts us off by sharing historical insight into the region including colorful anecdotes behind blends of note, such as Bikavér.   During the podcast, we'll taste 2017 Tűzkő Kékfrankos D.O.P and 2019 Tűzkő Traminer D.O.P., offering detailed flavor notes and pairings. Towards the end of the podcast, we'll teach you a few Hungarian words and suggest a couple of Valentine's Day pairings. Egészségedre!   Sniff Sip Repeat is brought to you by Wine Insiders, leaders in online wine. Wine Insiders makes buying great wine easy. Founded 39 years ago as a club for California wine enthusiasts, Wine Insiders now offers high-quality wines from around the world for the best value and conveniently shipped to your door in just days. The collection is curated by a host of food and wine industry and lifestyle experts, such as Martha Stewart, Chef Geoffrey Zakarian, and Chef Ludo Lefebvre. Learn more about the wines or shop now to taste alongside our podcast guests.Visit http://www.wineinsiders.com to learn more.Sound effects obtained from https://www.zapsplat.com

He's back! Sonoratown tortillas, Amboy burgers and fries, Rustic Canyon steak, Salt & Straw vs McConnells, Brisket Con 2020, organic gummy bears, Burgers Never Say Die, and Michael Jordan, so it must be the return of Dave Stassen.  

Ray Anthony Barrett has spent most of his career as a visual artist and his work is based on language - how it orients us, how meaning is constructed and how it shifts depending on your perspective. His background in art and his art education gave him the foundation to make the transition to food four years ago. Ray worked at pizza shops and as a doughnut baker growing up, but landed his first real restaurant gig after knocking on the door at Chef Jeremy Fox’s restaurant, Rustic Canyon. After learning the fundamentals of cooking and then recipe testing amongst friends at home, Ray set-out to launch a pop-up of his own, Cinqué. The concept was built around the idea of making contemporary food that traces the migration of his ancestors back to West Africa. Now, Ray is making the food he wants to see out there and creating dishes that reflect where he is in this moment, which is Southern California and in the year 2020. In this episode, we discuss how he’s reimagined soul food and Southern classics, what Hoppin’ John is and how he took his mothers recipe and made it his own, introducing people to their own food heritage and how soul food can be a part of the renaissance of black expression. Tune in and follow @rayanthonybarrett and @cinque_la on Instagram!

As the host of HGTV’s Restored by the Fords, Leanne Ford is someone who really trusts her instincts and bold choices—in renovation, design, and life. She started her career as a fashion stylist and brings her rock-and-roll sensibility and high-low mix to reimagining spaces that honor the old and embrace the new. She applies the same vibe to designing furniture collections, such as her recent one for Crate & Barrel. A few of her rule-breaking signatures: painting everything the perfect shade of white; a collected approach to interiors that layers cool vintage pieces with bold, outsize furniture; and rooms that are all about comfort. After getting married and having a baby in 2019, Leanne brought her expert DIY skills to a storied Rustic Canyon property in the Santa Monica hills that she had envisioned as being her family’s “forever home.” When COVID happened, she and her husband got real with each other and about how they wanted their life to unfold more slowly and thoughtfully, which led to their decision to sell their California home and move back to Pittsburgh to be closer to family. Tune in as we chat about her new project—an early-20th-century manor house in Pennsylvania—the magical time of taking stock of what matters, and considering the true meaning of coming home.

This week I’m chatting with Rashida Holmes, the chef/owner of Bridgetown Roti. Rashida has worked at some legit spots in LA including the Freehand Hotel (which I named as one of my favorites for Conde Nast Traveler), Rustic Canyon and Botanica, but she’s shifted to showcase food from her Bajan background including patties and rotis — two iconic Caribbean dishes I fell in love with during my time in Barbados. She and I chatted about everything from the flavors of Barbados, to the innovative business model she’s planning for her upcoming brick-and-mortar in LA, and we also have candid conversation about both of our experiences coming out in the queer community. I really loved chatting with her over pina coladas, and I think you’ll really enjoy hearing her story too.

Come eat rice with us! That's basically what our guest is serving up, along with an ever-changing menu of deliciousness, with his new pop up project out in LA called AN COM. Today's guest is Nguyen Bui, formerly of Rustic Canyon and a rising chef talent in our industry. Usually, we have guests on who've already gone through hell and back to get to where they are today, but today we talk with Nguyen, who is just starting his journey to find his own voice in this business. We get the perspective of someone who's making that transition in real-time, and with such talent and pedigree, we get to understand what's going on behind all his decisions in his path. We talk about navigating through the web of uncertainties of this business as well as the web of authenticity that is Vietnamese cuisine, and how to truly evolve cuisine. We hope that this episode serves as precursor to what Nguyen plans to do with his talents and realizes his own dreams in this business. Enjoy the show! FOLLOW US: @jonnguyentalks on IG and twitter CONTACT US: jonnguyentalks@gmail.com

At long last the Beverly Ritz story. Jazzy sounds from Rustic Canyon, Seattle, and the Oregon and Northern California coast in the '80s and '90s. Hear the stories of hungry sea lions, baby seals, and jetty cats told in song. Meow!

Josh Loeb talks with Matt Hall about his 8 independent restaurants and the decisions they had to make as a result of the current pandemic. They discuss alternative plans, keeping workers employed, the difficulty in opening a business in Santa Monica, some great thoughts around the greater role that independent restaurants play in our city. https://www.rusticcanyonfamily.com/

In 2008, The New York Times named Jeremy Fox's restaurant Ubuntu (in the Napa Valley) the second best restaurant in the United States. On today's Lunch Therapy, you'll learn how the pressure of that led Fox to leave the restaurant, re-examine his life, and to start all over again in Los Angeles, where he now runs three restaurants: Rustic Canyon (where my husband and I got engaged!), Tallulah's, and the newly opened Birdie G's. We also cover how he comes up with his novel food ideas (see: white chocolate and peas), reading Yelp, why explaining food to people is like explaining a joke, which foods he hates, and why folding towels is a key skill if you're working in his kitchen. See acast.com/privacy for privacy and opt-out information.

For season 3 of our travel series "Tourist Sauce," we ripped up the west coast in an RV and played some golf along the way. We breakdown our trip from Rustic Canyon, Ojai Valley, Sandpiper, Monterey Peninsula, Pacific Grove, Pasatiempo, Stanford, and Harding Park. We also met up with George Gankas, camped under the stars, and had a blast in some unseasonably cold weather. Stay tuned for the video version of this trip, starting June 18 on YouTube.

In part two of our latest podcast with Geoff Shackelford, Andy and Geoff discuss the design of Rustic Canyon. They discuss the role of affordable golf and more importantly, municipal golf as well as the superintendent industry. Geoff also asks Andy about the progression of his drone photography. If you missed part one check it out as the two talk about the recent happenings in golf.

Over the course of 20 or so years in the kitchen, Jeremy Fox has risen to become one of the most celebrated and admired chefs in the industry. Besides overseeing the menus at Santa Monica hotspots Rustic Canyon and Tallula’s, Jeremy’s also working to open his newest restaurant Birdie G’s, and he’s the author of the critically acclaimed cookbook, On Vegetables. We journey into the archives to revisit a performance we recorded with Brooklyn rock trio THICK. At the time, the band had recently been featured in a New York Times round-up of “25 bands that prove women are making the best rock music today,” and we couldn’t have agreed more. THICK recently dropped their latest album, a self-titled EP via legendary independent rock label Epitaph Records. Snacky Tunes is powered by Simplecast.

Zoe Nathan and Josh Loeb discuss everything Rustic Canyon Family including how they met (spoiler: Jewish mothers), Josh's Caesar salad addiction, Milo & Olive's garlic knot, the old Rustic burger, the new Esters' burgers, Huckleberry's 10th anniversary, the upcoming Jeremy Fox restaurant Birdie G's, and Jordan reveals his top ten pies list, which does NOT earn Zoe's approval.

Tweet LIVE this Sunday, January 7th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is back and is ready for a great 2018. We start things off by welcoming author Karen Page. Karen is a two-time James Beard Foundation Award winner, previous cookbooks “Culinary Artistry” was called one of the best cookbooks of all time by Food & Wine and “The Flavor Bible” was called one of the 10 best cookbooks in the world of the past century by Forbes. Well her latest endeavor with photographer Andrew Dornenburg “Kitchen Creativity: Unlocking Culinary Genius with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs” (Little, Brown and Company) shows great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond. Then we are thrilled to welcome Amy Strauss the author of “Pennsylvania Scrapple: A Delectable History” (The History Press). Amy is a food and drink writer and editor in the Philadelphia area. With a knack for uncovering the beauty in all things delicious, she takes to the streets of the City of Brotherly Love and beyond to discover its stories and relay them to you on a silver platter. With a decade of publishing experience in print and online publications for outlets like Philly Beer Scene, Edible Philly, The Spirit Newspaper, The Town Dish, Main Line Today magazine, Southwest Airlines, OpenTable, BlackBook Media, Philadelphia City Paper and Drink Philly, among others, she's hungry, she's eager and she loves to have her cake (and eat it, too). Beyond food and drink journalism, Amy is experienced with building creative content for brands like Campbell's Soup Company, Victory Beer Company, Iron Hill Brewery & Restaurant , Garces Group, Airgas and more. She's obsessed with her Pennsylvania Dutch heritage, slices of funfetti cake and not giving up hope for the Philadelphia 76erss. There may not be hope for the 76ers, but scrapple is as great as ever and everything you want to know about it is in “Pennsylvania Scrapple: A Delectable History”. An essential food in Mid-Atlantic kitchens for hundreds of years, scrapple is the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, the slow food byproduct was created to avoid waste in the day's butchering. Pork trimmings were stewed until tender, ground like sausage and blended with the originating broth, cornmeal and buckwheat flour. Crispy slabs of scrapple sustained regional ancestors through frigid winter months and hard-worked harvests. Today, companies such as Habbersett and Rapa still produce scrapple as new generations of chefs create exciting ways to eat the staple. Join author Amy Strauss as she traces the sizzling history and culture of a beloved Pennsylvania Dutch icon. Follow her ongoing culinary pursuits on Instagram at @amystrauss or online at www.amystrauss.com. In 2018 on the Chinese New Year it will be the Year of the Dog, and the original White Dog Cafe located in a brownstone in University City will celebrates 35 years since their opening and has expanded by 85 seats having recently taken over the property adjacent to the restaurant. This is going to be a WOOFderful year! To talk about this and much more we will have on Chef Clark Gilbert Culinary Director of White Dog Café. It all started with Judy Wicks, social activist and original Founder, opened White Dog Cafe in January of 1983. Located in three connecting Victorian brownstones in University City, White Dog quickly became a local favorite known for its environmental sustainability and community engagement. The majority of their ingredients are purchased from local farms, located no more than fifty miles from our restaurants. Their seasonal menus feature only the best ingredients from farms they trust; including pasture fed animals, humanely treated livestock, and fish and seafood that is harvested through sustainable suppliers. They incorporate organic items as much as they can when available from farms using sustainable farming practices. Their wines are grown and produced from American vineyards and serve local craft beer and use artisan distilled spirits in their beverages. All of their tea, coffee, and chocolate are Certified Organic and Fair Trade. The restaurants use renewable energy, LED lighting and practice sustainable initiatives that are environmentally friendly. It's always great when a restaurant is environmentally friendly, but it really adds a special flair when they are kid friendly as well. Joining us to chat about great places that want you to bring the kids along will be Melissa Elders the CEO and Founder of Nibble+squeak which just recently came to Philly. Nibble+squeak is a community of food-obsessed parents and the ultimate resource for kid-friendly dining. Launched by Melissa Elders in New York City in 2015, Nibble+squeak has quickly expanded into a global network founded out of a desire to both normalize and simplify dining out with kids. The organization's mission is to provide young parents with dynamic opportunities to frequent hot new restaurants and socialize with their little ones along for the ride. Nibble+squeak has been featured in The New York Times, Bon Appétit Magazine and Zagat and other national publications. Nibble+squeak collaborates with world-renowned restaurants and chefs to create impressive menus that are perfect for epicurean parents and their little ones. By identifying top eateries that offer civility, accessibility and culinary options for guests of all ages, Nibble+squeak encourages young parents to dine out with their offspring in tow. The team considers all of the key details that matter to parents, including high chairs, changing mats, stroller parking and, most importantly, like-minded people with whom to connect and dine. The inaugural brunch event took place on Saturday, December 9th at Wm. Mulherin's Sons (1355 North Front Street). Additional Philadelphia-based events will include meals in partnership with Barcelona Passyunk (January 14, 2018), Balboa Catering & Supper Club (February 2018), and A Mano (March, 2018), with more details to follow in early 2018. RSVP is required; to order tickets or for more information, please visit: http://www.nibbleandsqueak.com/philadelphia Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. In studio as well will be Chef Christina Martin of Cooking To Nourish and Street Food #Vegan mobile cart to give us Vegan Recipes News and why to Eat Drink Vegan. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book "A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc" from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with his autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. http://wildfireradio.com/small-bites/ The post Small Bites – Episode 72 appeared first on Wildfire Radio.

We visited Ray Kappe in his breathtaking home in Rustic Canyon, Los Angeles, to hear his thoughts on the shifting grounds of architecture education, and how architecture seems to always play catch-up to the historical zeitgeist. In a career spanning 60+ years and counting – including his roles as co-founder of Cal Poly Pomona's architecture department, and the founding-director of SCI-Arc – Kappe has not only been an impressive force of architectural practice (often referred to as an under-the-radar southern Californian modern master), but an educator constantly seeking to bring science and the world at large into architecture.  

Ep. 132 - On the podcast this week we talk music with acclaimed chef Jeremy Fox, who exorcised his demons this month in an article you can find in the latest issue of Lucky Peach (The Obsession Issue.) We talk to him about the article, as well as where he finds inspiration,  and the similarities between what he does and what a musician does. We also talk first album and first concert (spoiler: Michael Jackson is involved) and he lets us know what kind of music he's been listening to, from his early days at Manresa in Los Gatos, CA, through his time at the helm of Ubuntu (the Michelin starred vegetarian restaurant in Napa) up to his current post at Rustic Canyon in Santa Monica, CA. 

Josh Pressman is a cook here in LA at the famed restaurant Rustic Canyon.  Chang and I chat with him about his career path, pop up restaurants, food on instagram, a look into some dishes he's collaborated on at Rustic Canyon, we take some listener questions about dishes, foraging, preserving, and so much more! 

Ep. 118 - This week's episode is a two for one special! Recorded at the Life is Beautiful Festival in Las Vegas, we crossed a major guest off the bucket list in the first half of the podcast when we got to sit down with Questlove, the legendary drummer of The Roots.  We talked about the food he ate growing up, cereal (a lot about cereal, actually) and how he's turned his New York City apartment into a food salon.  In the second half of the episode our guest is Gus from the UK band Alt-J.  We talked to him about American junk food, his secret restaurant notebook, and the magic of a chip butty (naturally.)  This week's podcast is brought to you by The Cosmopolitan in Las Vegas ( http://www.cosmopolitanlasvegas.com), who made it possible for us to go to Life is Beautiful and record these podcasts.  And UE Boom, who just comissioned us to create a series of posts featuring 5 music inspired family meal recipes from 5 amazing Los Angeles chefs. The first, featuring Chef Jeremy Fox from Rustic Canyon, is up now at http://www.makemusicsocial.com

Formerly a chef at the Michelin starred restaurant Rustic Canyon, chef Nguyễn Bui was recently featured in the Los Angeles Times and Infatuation for his repeatedly sold out pop-up, An Com. He is now a sought-after celebrity chef, working for All-Star pitcher Chris Archer and rapper Yo Gotti. Support this podcast at — https://redcircle.com/the-vietnamese-with-kenneth-nguyen/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy