Podcast appearances and mentions of sara kramer

Join Nabil Ayers, author and host of Identified, as he delves into the complex world of family and identity with chefs and restauranteurs Sara Kramer and Sarah Hymanson. This episode explores how the duo's business partnership feels more like a familial relationship, how family influenced their culinary journey, and the creation of their restaurant Kismet. Sarah and Sara share insights into their bond, the challenges of running a business together, and the significance of chosen family in their lives. Tune in to learn what family means to these accomplished chefs and how their new book, Kismet, captures their unique journey and friendship. Host: Nabil Ayers Guests: Sara Kramer and Sarah Hymanson Executive Producer: Kieron Banerji Production Company: Palm Tree Island Music: Nouela and Patricia BrennanSee omnystudio.com/listener for privacy information.

This week, we're all about two summer traditions. First, we meet photojournalist and documentarian Kate Medley to talk about her decade-long project documenting gas stations all across the South.  She has stories about the amazing cast of characters, their diverse selection of foods, and their impact on their communities across the South. Kate Medley is the author of Thank You Please Come Again: How Gas Stations Feed & Fuel the American South. Then, we talk to the chefs behind Kismet, an award-winning vegetable-forward restaurant in Los Angeles. Sara Kramer and Sarah Hymanson bring us fresh ideas for your summer cookout, including their modern must-haves for your grill, like their Springtime Chicken Skewers. Sara Kramer and Sarah Hymanson's latest book is Kismet: Bright, Fresh, Vegetable-Loving Recipes.Broadcast dates for this episode:July 5, 2024 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

Sarah Hymanson and Sara Kramer are the chefs and co-owners of Kismet, the popular Silver Lake restaurant known for its seasonal dishes, natural wine selections, and convivial vibes. Sarah and Sara recently published their first cookbook, “Kismet: Bright, Fresh, Vegetable-Loving Recipes.” The duo joined host Kerry Diamond to talk about making big decisions, how Kismet came to be, and their favorite recipes from the book. Thank you to OpenTable, Pernod Ricard, and Alex Mill for supporting Radio Cherry Bombe. Visit Cherry Bombe's Event Calendar for our Summer Series details.Hosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Sarah Hymanson: InstagramMore on Sara Kramer: InstagramMore on Kismet: Cookbook, website, InstagramMore on Kerry: Instagram

Sara Kramer and Sarah Hymanson are the co-owners of Kismet and Kismet Rotisserie, two beloved Los Angeles restaurants that have won plenty of fans with the power of herbs, seasonal vegetables, and feta. They've recently released the first Kismet cookbook, and they stopped by the studio to talk about adapting their recipes for home cooks, their favorite ways to treat spring vegetables, and more.Got a question, comment, future guest idea, fact to share, fun fact to share, less-fun fact to share? Send us a voice memo and we will listen to it, and may feature your message on the show!MORE FROM KISMET:In Los Angeles, a Hilltop Garden Party With a Tower of Crudités [T Magazine]At Kismet, Your Culinary Destiny Might Come in the Form of Rabbit Kebabs [LA Times]How Female Chefs Are Changing Restaurant Kitchen Culture [Vogue]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Great white sharks call Southern California shores their home. Carlos Gauna, a photographer and drone pilot, documents the hot spots and shares safety tips.  A measure to create harsher penalties for some drug and theft crimes has qualified for the November ballot. It comes as California lawmakers debate rising crime. Jerry West, the perennial NBA All-Star and architect of the Lakers' “Showtime” and Shaq/Kobe eras, dies at 86. The cookbook “Kismet” features family recipes and favorites from the Mediterranean and Middle Eastern restaurants owned by Sara Kramer and Sarah Hymanson. 

Sara Kramer is nog piepjong, maar maakte veel mee. Ze deed met haar familie mee met het tv-programma Ik Vertrek en verhuisde van Apeldoorn naar Oostenrijk. Na een heftige aanloopperiode waarin ze haar moeder verloor, kreeg het gezin de smaak te pakken tussen de bergen. Sara werd een van de beste skischansspringers ter wereld - en dat is ze nog steeds - en was de favoriet voor Olympisch goud in Peking. Totdat ze een kleine week voor die wedstrijden corona kreeg en er een streep door haar ambities ging. Wat doet dat met je? Hoe pak je de draad weer op? Luister naar en leer van: Sara Kramer!Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Chef and Co-Owner of Kismet, Sarah Hymanson, and Sous Chef Iliana Loza, discuss plant-forward cuisine, sustainability, and the future of cooking. They also discuss finding those deeper flavor profiles and how to make vegetables shine. Sara Kramer and Sarah Hymanson are the chefs and owners of the popular Los Angeles restaurant, Kismet. They were named the 2017 Chefs of the Year by Eater, only two years after the two Brooklynites arrived in L.A. Kismet immediately earned high praise — especially from the late restaurant critic Jonathan Gold, who launched it into the echelon of his must-try list.

Sara Kramer, chef of Los Angeles restaurants Madcapra and Kismet talks about her Cali-Mediterranean food and even sings on air (she used to be a Broadway star). After that, we go big on small fish--all the mackerel, anchovies, smelt, and sardines you should be eating. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Eric Kim, cooking columnist for the New York Times, headed to Atlanta during the pandemic where he worked on his first cookbook, “‘Korean American,” and unlocked the tricks to his mother's kimchi. Pomologist Adam Leigh Gollner explains the history behind the USDA's extensive catalog of watercolors depicting fruits and nuts. Rick Martínez shares his recipe for capirotada, a Mexican bread pudding served during Lent. Siobhan McDonough reports on how the conflict between Russia and Ukraine will affect the global food supply. Yuko Wantanabe finds solace baking among plants for an edition of “In the Weeds.” Finally, Kismet chef Sara Kramer uses honeydew radishes from the farmer's market in a crudo.

Cuisine editor Kelli Brett explores that wonderful occurrence, the Chef's Collab. The opportunity as a diner to experience the flavours, techniques and approach of a visiting chef that you may not usually have access to. You'll hear from 3 incredible chefs that are winging their way to New Zealand to perform alongside local chefs at Visa Wellington on a Plate 2019; Sara Kramer from restaurant Kismet, LA; London's Ravinder Bhogal from restaurant Jikoni, London; Margot Henderson from The Rochelle Canteen, London.   Plus, a little closer to home chefs Nic Watt and Chris Will from Masu at Sky City Auckland are teaming up with chef Casey Mcdonald for a taste of Craggy Range.Nic says it is shaping up to be a bit of a ripper...    

James Beard Foundation Kicks Off 2018 Taste America® Ten-City Culinary Series JBF Award Winners Traci Des Jardins, Belinda Leong, Michel Suas, and more than a dozen Taste America chefs launch cross-country culinary collaboration at the James Beard House Tastemakers from across the country joined James Beard Foundation (JBF) CEO Clare Reichenbach last night at the James Beard House to kick off the Foundation’s 2018 Taste America. Spanning six weeks from September 28 to November 17, the sixth annual traveling series will bring unique dining and educational programs to ten culinary destinations across the country. Taste America Honorary All-Star and James Beard Award-winning chef and philanthropist Traci Des Jardins crafted the kickoff’s menu alongside JBF Outstanding Bakers Belinda Leong and Michel Suas. Among the 2018 Taste America chefs in attendance were chefs Karen Akunowicz, Charleen Badman, David Blessing, Stuart Brioza and Nicole Kraskinski, Val Cantu, Andrew Carmellini, Abe Conlon, Nick Elmi, Michael Fojtasek, Sara Kramer and Sarah Hymanson, and Annie Pettry. Throughout the evening, guests mingled with the 2018 Taste America chefs and explored in more depth the sustainability and food waste initiatives highlighted by this year’s Taste America program, which will directly contribute to the Foundation’s Scholarship programs. Special activations at the kickoff included a raffle by Dinova and sampling stations from Woodford Reserve, El Tesoro, Robert Mondavi, Gloria Ferrer, and Ornua Foods North America. The lineup of JBF’s 2018 Taste America chefs and cities are: September 28-29: New Orleans: Visiting All-Star Emily Luchetti* Phoenix: Visiting All-Star Maneet Chauhan; Local All-Star Charleen Badman*** October 12-13: Los Angeles: Visiting All-Star Andrew Carmellini*; Local All-Star Ludo Lefebvre** October 19-20: Louisville, KY: Visiting All-Star Steven Satterfield*; Local All-Star Annie Pettry Seattle: Visiting All-Stars Stuart Brioza* & Nicole Krasinski*; Local All-Star Edouardo Jordan* October 26-27: Chicago: Visiting All-Star Karen Akunowicz*; Local All-Star Sarah Grueneberg* San Francisco: Visiting All-Star Abe Conlon*; Local All-Star Val Cantu November 2-3: Boston: Visiting All-Star Renee Erickson*; Local All-Star Tony Maws* Philadelphia: Visiting All-Star Jeremiah Langhorne*; Local All-Star Nick Elmi*** November 16-17: Austin: Visiting All-Star Sara Kramer*** & Sarah Hymanson***; Local All-Star Michael Fojtasek New Orleans is celebrating its tricentennial in 2018 and so its dinner will take on a different format with four simultaneous Taste America dinners occurring in iconic restaurants, all on the same night, as the culinary program launches on Friday, September 28. Taste America Visiting All-Star and JBF Board Chair Emeritus Emily Luchetti will create a universal dessert to cap off each dinner. New in 2018, Taste America is joining forces with Feeding America® to reduce food waste and donate otherwise viable food and meals leftover from the weekends’ events to those in need. Logistics will be coordinated with local food waste organizations in each of the ten Taste America cities. The James Beard Foundation’s 2018 Taste America is made possible by the generosity of our sponsors and partners, including premier sponsors Deloitte, El TesoroTM Tequila, and Woodford Reserve; supporting sponsors Dinova, Gloria Ferrer, Ornua Foods North America, Robert Mondavi Winery, and Windstar Cruises; patron sponsor Choose Chicago; retail partner Sur La Table; and founding partner Bowen & Company. Additional support for Taste America 2018 has been provided by Chefwear and VerTerra Dinnerware.

Sara Kramer, chef of Los Angeles restaurants Madcapra and Kismet talks about her Cali-Mediterranean food and even sings on air (she used to be a Broadway star). After that, we go big on small fish--all the mackerel, anchovies, smelt, and sardines you should be eating. Learn more about your ad choices. Visit megaphone.fm/adchoices

Located Inside the Grand Central Market in Downtown LA, Madcapra is a produce-driven, untraditional falafel shop created by Chefs Sarah Hymanson and Sara Kramer. Our falafel is made from organic, locally-sourced chickpeas from Koda Farms. We take a lot of pride in the quality of our ingredients and source as much of our product as possible from sustainable growers in Southern California. Why? Because vegetables. Cameron Orr is a looping artist that uses live-recorded layers of electronically affected violin and synthesizer sounds to create cinematic, orchestral compositions that combine classical, jazz, and modern indie-pop influences.

Sara Kramer '15 researched the booming cloud computing sector as a summer analyst at Spencer Stuart. Sara discusses the origins of "Software as a Service", its development, and the future for the industry.