Podcasts about salumeria

Move Over Winter Weather, Let's Get Ready for Spring in Coastal Mississippi with this inaugural episode of Big Blend Radio's new travel podcast "Journey Jukebox with Lisa." From Mardi Gras to St Patricks Day, and from where to stay and play, there's so much to experience. COASTAL MISSISSIPPI TRAVEL PLANNING LINKS - Coastal Mississippi: https://www.coastalmississippi.com/  - Krewe of Nereids: https://www.kreweofnereids.com/  - Bay St Louis Historic L&N Depot: https://visitmississippi.org/things-to-do/architecture/bay-st-louis-historic-ln-train-depot/  - Mardi Gras & Depot Museums: https://mississippifun.org/members/mardi-gras-depot-museums/  - Coastal Mississippi Mardi Gras Museum: https://www.coastalmardigras.com/home  - Coraline's: https://beaurivage.mgmresorts.com/en/restaurants/coralines.html  - Tavi's Salumeria: https://www.tavisllc.com/  - Siren Social Club: https://www.sirensocial.com/  JOURNEY JUKEBOX MUSIC PLAYLIST on SPOTIFY:  https://open.spotify.com/playlist/7humUf03LIW04t8LiJSSN9?si=adcbe4ff3bec4b17  Lisa Evans is a travel writer and photographer, travel advisor, and author of "100 Things to Do in Coastal Mississippi Before You Die."  More at https://writerlisa.com/  New episodes of Big Blend Radio's ”Journey Jukebox with Lisa” Podcast air every 3rd Tuesday at 12pm CST. Follow the podcast from your favorite platform here:  https://journeyjukebox.podbean.com/  Featured photos by Lisa Evans and CoastalMississippi.com. 

Antenados #237 - Danilo Gobatto conversa com Isabelle Drummond e Mauro Sousa sobre “Tina, Respeito”, espetáculo que está em cartaz no Teatro das Artes, em São Paulo. A peça é uma adaptação da Graphic Novel do Universo Mauricio de Sousa escrita pela quadrinista Fefê Torquato. Tem também um bate papo com o chef Tuca Mezzomo, responsável pela cozinha do premiado restaurante Charco. Nascido em Passo Fundo, mudou-se para São Paulo há sete anos, e durante esse período trabalhou em renomados restaurantes, como Dalva e Dito, Nino Cucina, Peppino Bar, Da Marino e Salumeria.  O cardápio do Charco mescla carnes, peixes, frutos do mar, vegetais e embutidos feitos no restaurante, e passa por processos envolvendo o fogo em diversas técnicas. Apresentação, produção e edição: Danilo Gobatto. Sonorização: Cayami Martins

George and I, Steve, just wrapped up an unforgettable lunch at Augustine's, Salumeria where the humble sandwich gets a Michelin Guide-worthy makeover. We're talking bread that's a cut above, proteins cooked to perfection, and toppings that transform the ordinary into the sublime. Our culinary escapade began with what we thought was a simple appetizer, but turned out to be a super-sized twist on mozzarella sticks that set the bar sky-high for what followed. In this episode, we enthusiastically share our experience of flavors that left our taste buds dancing. I reminisce about the roast pork "Uncle Giuseppe style," a masterpiece of caramelized onions and oozing cheese, while George recalls the Italian beef, an epitome of tenderness soaked in savory brown gravy. And let's not forget the fries—we give due credit to this often-overlooked side dish that deserves its own spotlight. Join us on this gastronomic journey that promises to elevate your sandwich standards to new heights.Sponsored by Premium Botanicals Premium Botanicals is the maker of Herbal Spectrum a line of full spectrum Hemp based CBD products.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

Gastronomia con cucina famosa ormai in tutto il mondo, una vera e proprio mecca del meglio. La famiglia Roscioli a Roma è sinonimo di qualità e serietà, un acquisto goloso presso la Salumeria è sempre un buon acquisto. Buona spesa!

Olli Salumeria, known for its high-quality, artisanal salami, recently launched the first preservative-free salami in the North American market. In this episode of the Xtalks Food Podcast, Sydney interviews Marco Terenghi, chief commercial officer at Olli Salumeria, to find out more about the company's mission, history and innovative products.Marco talks about the long process of developing Olli's preservative-free salami and the clean label movement. He discusses Olli's rich heritage and the balance between preserving the traditional art of salami-making while incorporating modern technological advancements. He also touches on the role of plant-based and lab-grown meat in the broader meat market.Read the full article here:Olli Salumeria Pioneers First Preservative-Free Salami in North AmericaFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Tony Conrad is a Partner at True Ventures who gets to work with amazingly talented founders and operating teams from companies like Automattic (WordPress), Hodinkee, Blue Bottle Coffee, MakerBot, and Holey Grail Donuts, to name but a few. Tony also co-founded About.Me & Sphere, both of which were acquired by AOL.He has personal invested in Slack, Automattic, Lowercase Capital, International Smoke, Saltwater Oyster Depot, Elk Fence, flour+water pizzeria, flour+water, Trick Dog, Salumeria, Central Kitchen, Samovar and August.He is also a board member of the Tony Hawk Foundation and formerly a T40 National Co-Chair of Technology for President Obama. Tony also genuinely has great parking karma, communicates well with animals, is a Cubs fan, a former bowler, a wannabe surfer, and a lover of languages, art, and architecture.He grew up in a small farming community in Indiana and has since lived in cities such as New York, New Delhi, Jakarta, Chicago, Paris, and San Francisco. He has worked various jobs not listed on his resume, including being a baseball umpire, basketball camp counselor, pharmacy stock person, high school sports reporter, book bindery glue machine operator, janitor, college newspaper ad salesman, and yogurt merchandiser. It has been an exciting journey for him so far.___Get your copy of Personal Socrates: Better Questions, Better Life  Connect with Marc >>>  Website | LinkedIn | Instagram | Twitter Drop a review and let me know what resonates with you about the show!Thanks as always for listening and have the best day yet!*Behind the Human is proudly recorded in a Canadian made Loop Phone Booth*Special props

Andiamo in salumeria? Hoje vamos dar um pulinho na loja de frios com o prof James! Aprenda mais sobre os produtos italianos conhecidos mundialmente e que são base de vários pratos deliciosos!

Bernardo Cançado e Renata Urbano trazem em destaque o restaurante Salumeria Central, que fará uma ação com a cozinheira Zora Santos, em celebração ao Dia da Consciência Negra.

Can cured meat, more specifically salami, possibly be healthy? What should you look for when selecting cured meat? How often can you eat it? Tune in to hear us answer these questions and more in this interview with Anthony and Kazmira Pedonesi of The Salumeria.    The Salumeria provides the most nutritious pork based protein in the form of salumi. Their hogs are peacefully grazing on a 250-acre pasture in Rockdale, Texas. In this episode, you will learn how Anthony has carried on a family tradition while shifting to regenerative farming practices and creating a cured meat product that you can safely eat every day! From the diet of their hogs, to the swiss chard used in curing, to the attention to detail in all their recipes, this family business story will inspire you and leave your mouth watering!   More about The Salumeria:  Anthony comes from a long line of salumi makers, originating in Rome, Italy. His family bartered and traded for other goods with their salumi. After many hard years in IT and finance, Anthony and Kazmira decided to take the leap into the family business as their son Declan was eager to learn the ropes.   Whether it was a young Anthony making salami with his father on the picnic table with a hand crank meat grinder, or a young Gerardo butchering a goat with his uncle for a festive occasion. The Salumeria was born inside of its founders at a young age. Traditions and recipes passed down for generations have inspired us.   The experience as children seeded a romantic idea of sharing this craft, but it was having our own families that solidified the need to build a salumeria. Taking what we had learned and turning it into a passion for our children has become the greatest adventure of our lives.  We don't measure success by how many pounds of salumi leave the curing chamber, but rather how much joy we observe in our children as the meat cures. The Salumeria has become synonymous with la famiglia, and we are happy to invite your family to be a part of ours.   Also in this episode:  The Salumeria Story Sourcing and QualityBreak Up with Bacon? Bacon in the Oven (Plus Bacon Health Benefits and Myths) The Journey from Pasture to Plate The Science of Curing  Favorite Salumeria ProductsSaluminis Cure Box Subscription The Salumeria Adagio Salumi - Look for Adagio at Central Market in Texas!  Use Code ALIMILLERRD for 15% off first order    Sponsors for this episode:  This episode is sponsored by Nutrisense, providing Continuous Glucose Monitors (CGM) that provide you with real-time glucose data and an easy to use phone app that helps you combine and visualize your glucose data with all of your daily activities as well as personalized recommendations on how to improve your health. Use the code ALIMILLERRD at nutrisense.io/alimillerrd

Ehi, ciao! Hai mai pensato a come chiederesti qualcosa al banco frigo? In questo nuovo episodio di Walk 'n' Talk Level Up versione italiana accompagneremo una signora a fare la spesa in salumeria! Approfittane! Materiale: https://rhavi.co/wnt-lvl-ita-12

Today on the Advancing Oceanside Podcast, we are so excited to have with us the owner of Olli Salumeria here in Oceanside. Olli Salumeria is a local salami manufacture specializing in slow-cured fine meats based on old family recipes handed down over four generations. Olli, originally from Rome, has created a company that is so much more than meats. During the interview you'll hear his incredible story and how he has created a company culture that excites his employees. He is passionate about what he does and treats his employees with the utmost respect. We are so blessed to have Olli here in Oceanside. Learn more about Olli Salumeria: https://www.olli.com/

Salumeria Central - Oncêvai, com Bernardo Cançado e Renata Urbano by Rádio BandNews BH

Patrícia Ferraz fala sobre os embutidos da Antica Salumeria e conta o que você não pode deixar de provar. See omnystudio.com/listener for privacy information.

Patrícia Ferraz fala sobre os embutidos da Antica Salumeria e conta o que você não pode deixar de provar. See omnystudio.com/listener for privacy information.

Um belo bate-papo com o mestre dos mestres, o italiano que veio para Brasil e trouxa a Salumeira na mala. Sauro conta como foi porduzir charcutaria no Brasil e ter reconhecidamente o melhor pão com prosciutto de São Paulo.

Jordan Kurland is a founding partner in Brilliant Corners Artist Management. With offices in San Francisco, New York, and Seattle Brilliant Corners represents a diverse array of artists including Death Cab for Cutie, The Postal Service, Toro Y Moi, Best Coast, Soccer Mommy, Real Estate, New Pornographers, and Pup. Kurland is also a partner in Noise Pop Industries. Based in San Francisco, Noise Pop curates, produces, and promotes various events throughout the greater Bay Area including the Noise Pop Festival. He was one of the founding partners of the groundbreaking boutique outdoor music festivals, Treasure Island, which ran from 2007-2018. Kurland currently sits on the board of three San Francisco based non-profits: McSweeney's, Stern Grove Festival, and experimental art and performance space, The Lab. Previously he served on the boards of 826 National, Marin Headlands Center for the Arts, the Bay Area chapter of NARAS, and Revolutions Per Minute, an organization dedicated to connecting artists with social causes. Additionally, he spent five years on the board of directors for the Independent On-Line Distribution Alliance (IODA) which ended in a partial acquisition by Sony in 2009. Kurland is politically active. He was on the entertainment advisory committee for Barack Obama in 2012 and Hillary Clinton in 2016. Starting in 2004, he launched various election-based projects with the author, Dave Eggers. The most recent was a pair of digital compilations called Good Music to Avert the Collapse of American Democracy, Volumes 1 and 2. The two albums raised over $550,000 in 48 hours for voter's rights organizations, Fair Fight, Color of Change, and Voting Rights Lab. Other initiatives include the Future Dictionary of America (2004), the website 90 Days, 90 Reasons (2012), and 30 Days, 30 Songs (2016). Lastly, Kurland is an investor in San Francisco restaurants Central Kitchen, Salumeria, and Wise Son's Deli as well as the celebrated bar, Trick Dog. Join the Academy: https://www.patreon.com/makingitacademy Where do you hang out on Social Media? Find us here... Website: http://www.makingitwithchrisg.com/ Instagram: http://bit.ly/2pzCKvX Twitter: http://bit.ly/2QahgBl  

A Scott Thompson Show bonus podcast! Sarah Ehmke joined the show to tell Scott all about the City of Hamilton's launch of its own virtual music series, featuring local acts, Music Mondays! Guest: Sarah Ehmke, Music Mondays Lead and Cultural Projects Specialist from our Tourism and Culture Division, City of Hamilton - Scott spoke with Eric Muller about the delicious arrangements of cheeses and meats offered through the business he started during the COVID-19 pandemic. Guest: Eric Muller, Owner of Barton Salumeria & Charcuterie, https://www.bartonsalumeria.com/ Subscribe to the Scott Thompson Show wherever you find your favourite podcasts, and follow along as Scott finds out more about the small businesses, restaurants and initiatives in Hamilton that have been affected by the pandemic! https://curiouscast.ca/podcast/189/the-scott-thompson-show/ Host - Scott Thompson Content Producer - Jordan Armenise Technical/Podcast Producer - William P. Erskine See omnystudio.com/listener for privacy information.

"So entstand die Idee eine Salumeria zu machen irgendwann mal -mit einem Stehrestaurant, wo man auch ein paar Nudeln dazu kriegte.“ Der Gastronom und Ratsherr Giuseppe Saitta ist nicht nur waschechter Italiener – er ist auch durch und durch Düsseldorfer. Als Einwandererkind ist er in den 60er Jahren, eigentlich nur für einen kurzen Aufenthalt, nach Deutschland gekommen. Und geblieben. Heute setzt er sich u.a. als ehrenamtlicher Vorsitzender der DEHOGA für seinen Berufsstand ein und unterstützt als Mitglied der fidelen Schützen in Heerdt das Düsseldorfer Brauchtum. In unserer aktuellen Folge hat er mir einen kleinen Einblick in die vielen Facetten und Stationen seines Lebens erlaubt, denn ich habe ich mit ihm über seine Anfänge in Düsseldorf, sein Engagement in der Politik und seine Arbeit als Gastronom vor, während und nach Corona gesprochen. Der Rotonda Business Club präsentiert in Partnerschaft mit IHK Düsseldorf und der Wirtschaftsförderung der Landeshauptstadt Düsseldorf die neue Stimme der Düsseldorfer Wirtschaft und wünscht einen guten Rutsch ins neue Jahr! DER BUSINESS CLUB DES 21. JAHRHUNDERTS Der Rotonda Business Club ist das größte aktive Netzwerk für unternehmerisch denkende und handelnde Menschen in Deutschland. Unsere 8 Clubstandorte bieten Raum für Beziehungen und neue Ideen. Hier können Sie sich in einem zukunftsorientierten, professionellen Ambiente mit interessanten Menschen austauschen und neue Impulse für Ihr Business gewinnen. Als Mitglied stehen Ihnen unsere Räume und Veranstaltungen in allen wichtigen Städten Deutschlands offen. Unsere Clubmanager sind persönlich für Ihre Anliegen da und kümmern sich aktiv um Ihre Themen und Anforderungen. Selbstverständlich profitieren Sie auch von unserem starken Netzwerk, vielfältigen Services und hochkarätigen Veranstaltungen. Sprechen Sie uns an. Wir freuen uns auf Sie! Wirtschaft Düsseldorf unplugged ist auch Ihr Podcast! Wir laden Sie ein zum Austausch, Diskutieren und Mitgestalten. Schicken Sie uns Ihr Feedback, Ihre Anregungen und Themenvorschläge via WhatsApp an +49 1573 5498 414 oder per Mail an hallo@wirtschaftspodcast-duesseldorf.de!

Meet Afton Vechery. She is the CEO of Modern Fertility and she is taking on women’s health globally at 31 years old. Afton lives in San Francisco with her fiancé Zach and her new puppy. She loves biking throughout the city and her favorite restaurant is Salumeria. Afton was featured in 30 under 30 and 40 under 40 after raising 22 million in private equity to build this company. Afton studied neuroscience at Wake Forest University in North Carolina before heading off to work in NYC for a private equity healthcare fund in their women’s health division. From their she gained momentum in an autism start up and then at 23&Me. While at 23&Me she became curious about her own fertility. That is when her doctor said, “No, I am not going to order these fertility tests for you.” You see she wasn’t trying to get pregnant so her provider dismissed her proactive curiosity. So she did what all rational women do….she did it anyway. And, she was ultra surprised when she got a bill for $1500. Afton then set out to build a company where women would proactively learn about their fertility and it would be affordable. Today, your personal fertility test with Modern Fertility costs just $159 and you can use your FSA or HSA to pay for it. That is 10% of the out of pocket cost if your provider writes a prescription for you and sends you to a lab. A quick finger prick from the comfort of your own home begins your awareness and planning journey with Modern Fertility. Tune in to hear the full story of how Modern Fertility was birthed, what they are doing for the LGBTQIA+ community and what in the world AMH is and what it means for your fertility and egg quality. To learn more about your own fertility start here: https://modernfertility.com/timeline/ Afton’s favorite baby gift to give is “A Cub Come True” by her friend Eduardo Hariton. Modern Fertility’s message synchronizes perfectly with Nichelle Sublett’s #startasking movement. If you haven’t yet listened to Mrs. North Carolina’s episode on fertility you can tune in HERE.

Intervista a due grandi artisti: Giovanni Giorgi e Lorenzo Poli⁣⁣0:00 Introduzione⁣0:45 il lavoro di "The Voice of Italy"⁣2:13 quali sono le difficoltà in questo tipo di format? (Giovanni)⁣3:34 che differenze ci sono tra Sanremo e The Voice? (Lorenzo)⁣6:26 approccio e direzione musicale nello show (Lorenzo)⁣9:25 come ricerchi il suono dei brani? (Giovanni)⁣11:54 il setup di Lorenzo in trasmissione⁣13:50 il suono di Lorenzo secondo Giovanni⁣16:25 come ti trovi a suonare pop con Giovanni? (Lorenzo)⁣19:47 qual è il vostro punto forte? ⁣23:19 i dettagli nel lavoro in sezione ritmica⁣24:50 Gigi D'Alessio è un grande musicista⁣26:30 come gestire l'ansia da palcoscenico?⁣29:52 vale ancora la pena suonare il liscio? (Lorenzo)⁣33:55 come si entra nel giro? (Lorenzo)⁣43:10 cambiare città per trovare ingaggi? (Lorenzo)⁣47:11 che rullanti usi in TV? (Giovanni)⁣48:25 come consegni le tracce quando fai dischi a casa? ⁣52:50 quanto conta la costanza rispetto al talento?⁣56:15 è finita l'epoca dei locali live?⁣1:00:27 imparare dai dischi (Giovanni)⁣1:03:44 perché fare le cover e non musica originale?⁣1:06:08 un libro consigliato https://amzn.to/36TgALv ⁣1:06:27 che splash usi? (Giovanni)⁣1:07:05 il suono è nello strumento o nelle mani? (Lorenzo)⁣1:08:22 Massimo Genchi della Salumeria della Musica (MI)⁣1:09:55 come si trova l'alchimia tra basso e batteria? (Giovanni)⁣1:10:40 una sezione ritmica di riferimento⁣1:12:04 un artista con cui vi piacerebbe suonare?⁣⁣► I miei CORSI ONLINE: http://corsi.suonarelabatteria.it/

Dono do Nino Cucina, do Salumeria e do Da Marino abre casa focada em cortes italianos tradicionais. Rua Jerônimo da Veiga, 36 - Itaim. Tel. 3368-6863. Fecha domingo.See omnystudio.com/listener for privacy information.

Today is National Pasta Day.  Do you like pasta?  Which is your favorite pasta dish?  Here are a few links to some of the best pasta tools and pasta food finds you'll need to make your very special pasta dish at home. Pasta Makers Pasta Strainers Italian Pasta Sauce Sauce Spoons Italian Sausage   Enjoy - Mangia!!   Love, Dawn-Marie XO Stay in Touch: Sign Up for Our Newsletter  

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Olympia Provisions Chef/Owner/Salumist Elias Cairo, a first generation Greek-American who grew up learning the craft of charcuterie from his father, who cured the family's meat at home. After five years in Switzerland under master chef Annegret Schlumpf, Cairo completed a chef apprenticeship in Greece. Using the finest ingredients, he developed his skills and passion for making charcuterie, and the experience affirmed his beliefs – handmade is better. Upon returning to the United States, Elias headed to Portland, Oregon, where he has recreated a nearly extinct old world technique that’s seldom seen in America. At Olympia Provisions, Elias set out to approach the craft of charcuterie with purity and patience. The result is Oregon’s first USDA-approved salumeria, established in 2009, but deeply rooted in the past. The Olympia Provisions team butchers antibiotic-free Pacific Northwest pork, holding its cured meats in natural casings.

Lo show itinerante di Radio Popolare, POP_UP, apre le porte del suo furgone a Nord di Loreto, Sud di Sesto, via Crespi ed a tutto il suo vicinato. Protagonisti della puntata, musica ed ospiti, le giovani realtà che affollano il quartiere: galleristi, artisti e designer..Si sono presentati ai nostri microfoni: il giornalista, nonché Ras di NoLo, Matteo Speroni, l'associazione culturale, t-12 lab, l'agenzia di eventi creativi rigeneranti, Making Nolo, lo spazio di coworking creativo, la Salumeria del Design, La Scheggia, associazione culturale ideatrice del festival Cinemart, la galleria e spazio creativo, Fantaspazio, il comitato per la riqualificazione del quartiere, Comitato Autonomo Crespi..Nella seconda parte: Andrea Scarpa e l'architetto Florjan Boje, per I milanesi siamo noi, Marco Rigamonti e la chicca musicale dei Crookers, per il Discorigamonti, la compagnia comica Tracataiz e la cantante Giulia Spallino, con il duo di producers Mamakass, per il Pop_Up Showcase finale.

Lo show itinerante di Radio Popolare, POP_UP, apre le porte del suo furgone a Nord di Loreto, Sud di Sesto, via Crespi ed a tutto il suo vicinato. Protagonisti della puntata, musica ed ospiti, le giovani realtà che affollano il quartiere: galleristi, artisti e designer..Si sono presentati ai nostri microfoni: il giornalista, nonché Ras di NoLo, Matteo Speroni, l'associazione culturale, t-12 lab, l'agenzia di eventi creativi rigeneranti, Making Nolo, lo spazio di coworking creativo, la Salumeria del Design, La Scheggia, associazione culturale ideatrice del festival Cinemart, la galleria e spazio creativo, Fantaspazio, il comitato per la riqualificazione del quartiere, Comitato Autonomo Crespi..Nella seconda parte: Andrea Scarpa e l'architetto Florjan Boje, per I milanesi siamo noi, Marco Rigamonti e la chicca musicale dei Crookers, per il Discorigamonti, la compagnia comica Tracataiz e la cantante Giulia Spallino, con il duo di producers Mamakass, per il Pop_Up Showcase finale.

Lo show itinerante di Radio Popolare, POP_UP, apre le porte del suo furgone a Nord di Loreto, Sud di Sesto, via Crespi ed a tutto il suo vicinato. Protagonisti della puntata, musica ed ospiti, le giovani realtà che affollano il quartiere: galleristi, artisti e designer..Si sono presentati ai nostri microfoni: il giornalista, nonché Ras di NoLo, Matteo Speroni, l'associazione culturale, t-12 lab, l'agenzia di eventi creativi rigeneranti, Making Nolo, lo spazio di coworking creativo, la Salumeria del Design, La Scheggia, associazione culturale ideatrice del festival Cinemart, la galleria e spazio creativo, Fantaspazio, il comitato per la riqualificazione del quartiere, Comitato Autonomo Crespi..Nella seconda parte: Andrea Scarpa e l'architetto Florjan Boje, per I milanesi siamo noi, Marco Rigamonti e la chicca musicale dei Crookers, per il Discorigamonti, la compagnia comica Tracataiz e la cantante Giulia Spallino, con il duo di producers Mamakass, per il Pop_Up Showcase finale.

New Jersey native and Culinary Institute of America Grad, Chef Thomas McNaughton has what seems to be an all or nothing approach to life. Overseeing Flour and Water, Central Kitchen and Salumeria, Chef McNaughton has his roots firmly planted in San Francisco, as the Executive Chef for Ne Timeas Restaurant Group.He has been nominated by the James Beard Foundation as “Rising Star Chef of the Year” in 2011, 2012, and 2013. In 2010 Flour and Water was nominated as “Best New Restaurant."Listen and discover how Chef McNaughton became unstoppable!

This week’s guest on Chef’s Story is Thomas McNaughton, Executive Chef, ne timeas restaurant group. Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince. In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy. The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, 2012 and again in 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen and Salumeria, two projects that the ne timeas restaurant group opened in spring 2012. This program was brought to you by Fairway Market. “Part of the job of being a chef in Northern California is understanding where your food comes from.” [09:00] –Thomas McNaughton on Chef’s Story