Podcasts about saveur magazine

 This is a vintage selection from 2006The BanterThe Guys talk about Long Island wines and what the future may hold. When is a wine like a snarky adolescent? The ConversationThe Restaurant Guys have Colman Andrews, editor-in-chief of Saveur magazine, to talk about the often unsung region of Campbeltown scotch. Colman goes over the broad strokes then gets into the nitty gritty details of what makes scotch so varied and gives it a sense of place. He also gives his thoughts about the next big beverage on the horizon. Was he correct?The Inside TrackThe Guys and Colman are in agreement about the culture and traditions around food and beverage being an integral part of the enjoyment. Colman wrote, “I like the trappings of imbibing, the company it keeps, the restaurants and cafes and bars and the people who gather in them. I drink, frankly, because I like the glow, the softening of hard edges, the faint anesthesia. I like the way my mind races one zigzag step ahead of logic. I like that flash flood of the unexpected, utter joy that courses quickly through me between this glass and that one.”Mark: Did you really say that? Colman: I must have been drinking when I wrote that.  -Colman Andrews on The Restaurant Guys Podcast 2006BioColman Andrews started off as a restaurant reviewer. He went on to write for lifestyle magazines, guest review for the Los Angeles Times and served as senior editor for New West magazine. In 1994, Andrews became a co-founder of Saveur magazine and later editor-in-chief. During his tenure, Andrews won six James Beard Journalism Awards, and in 2000, Saveur became the first food magazine to win the American Society of Magazine Editors' award for General Excellence. He left Saveur in 2006, becoming the restaurant columnist for Gourmet where Reichl was editor-in-chief.He has written numerous cookbooks captivating the cuisine of specific regions and cultures (Catalan, The Riviera, Ireland, Italy, etc) as well as a book about Ferran Adria.InfoSaveur magazinehttps://www.saveur.com/To get the recipe for Caipirinha, email TheGuys@RestaurantGuysPodcast.comOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Welcome to the Plant-Based Canada Podcast. In this episode we are joined by Laura Wright to chat about scrumptious recipes, seasonal eating, and social media. Laura Wright is a plant-based chef, gardener, and blogger from the Niagara region of Southern Ontario. Her website, The First Mess, was awarded Best Special Diets Blog by SAVEUR Magazine. She is the author and photographer of "The First Mess Cookbook: Vibrant Plant-Based Recipes for Living Well Through The Seasons," which is available internationally through Penguin and Avery publishers. Laura focuses on seasonal flavour combinations and produce-heavy recipes that appeal to all types of eaters. Links:Website: https://thefirstmess.com/Newsletter signup: https://thefirstmess.com/newsletter/Instagram: https://www.instagram.com/thefirstmess/Cookbook: https://thefirstmess.com/cookbook/the-first-mess-cookbook/Laura Wright's Socials:Instagram: @thefirstmessPinterest: https://www.pinterest.ca/thefirstmess/ Plant-Based Canada's Socials:Instagram  (@plantbasedcanadaorg)Facebook (Plant-Based Canada, https://m.facebook.com/plantbasedcanadaorg/)Website  (https://www.plantbasedcanada.org/)X / Twitter @PBC_orgBonus Content from University of GuelphDo you want to take your plant-based knowledge to the next level? Stay tuned for a special promo code!The online Plant-Based Nutrition Certificate through Open Learning and Educational Support at the University of Guelph has everything you need to know about implementing a sustainable plant-based diet.Each course is just four weeks long and will guide you through essential topics including nutritional benefits, disease prevention, and environmental impacts. You can also customize your learning with unique courses such as Plant-Based Diets for Athletes and Implementing a Plant-Based Diet at Home.As the first university-level plant-based certificate in Canada, you'll explore current research, learn from leading industry experts, and join a community of like-minded people.Use our exclusive discount code PBC2024 to save 10% on all Plant-Based Nutrition Certificate courses! www.uoguel.ph/pbn.Thank you for tuning in! Make sure to subscribe to the Plant-Based Canada Podcast so you get notified when new episodes are published. This episode was hosted by Stephanie Nishi RD, PhD.Support the Show.

Saveur Magazine is once again in print and culinarians everywhere are rejoicing. The backstory is a joyful one; Kat Craddock, formerly the head of Saveur's Test Kitchen, bought the beloved magazine and channeled her tremendous passion for the literary publication to bring it back! We're dishing on the next issue, their online treasure trove of recipes and beautiful prose and more. And, I have a Gazpacho Tutorial for you and a new steak marinade that will make your summer absolutely delectable

Rice Business is known for producing top industry leaders and 2016 full-time MBA graduate, Erika Kwee is no exception. Erika Kwee is the creator, photographer and writer behind The Pancake Princess, where her colorful, mouthwatering “bake-off” blog compares popular baking recipes side-by-side to help readers and aspiring bakers find recipes that are just right for their tastes and skill levels. Erika spent years building her blog at night while working a tech job by day. As a self-taught baker, Erika has staged under Michelin Pastry Chef of the Year winner, Kelly Nam, at the Michelin-starred Joomak Banjum. In 2019, the blog won Reader's Choice for Best Baking and Sweets from Saveur Magazine and in 2021, Erika was selected as one of Southern Living's Cooks of the Year.She sits down with host Maya Pomroy '22, and shares her journey from English major to baker, her favorite bakes, and how Rice Business was a key ingredient for her career in entrepreneurship. Episode Guide:00:19 The Birth of The Pancake Princess01:28 Erica's Early Interest in Baking02:52 The Evolution of The Pancake Princess Blog07:18 Erica's Journey to Houston & Rice09:58 The Impact of her MBA on Erica's Career12:01 Transition to New York12:13 Erica's Experience with Michelin Pastry Chef15:53 The Art of Baking and Blogging24:42 Erica's Future Goals and AspirationsOwl Have You Know is a production of Rice Business and is produced by University FM.Episode Quotes:In an era where everyone shares content, how can you make yours stand out?15:42: So if somebody's thinking about starting a blog, how do you start? And how do you generate that buzz and that following and that energy, and how would you start doing that?15:57: I think starting a blog today would sound very intimidating to me because the environment just seems so saturated. People are starting blogs, Instagram accounts, and TikTok accounts every day, and lots of people are having great success. So I think it's really about thinking about what you're super passionate about, like what is going to keep driving you to, like, do it consistently, really light that fire, because it's easy to write a few posts and then fall off because, like, maybe you're not that excited about the topic. But then, thinking about the unique value or point of view that you're bringing to the table, what sets you apart? Why would someone want to follow you versus any of the other millions of bloggers out there?An advice on branding19:43: Branding is thinking about what you stand for, what you're interested in, and what you hope that people will take away from it, and just letting that kind of shine through in everything that you do.How did Erika's MBA experience influence her approach to blogging?10:25: MBA programs is all about networking, and so that has carried over into the food blogging space as well, because New York is a hub for tons of food bloggers, restaurant bloggers, content creators, and people in all types of food. I think that being able to build a network here has helped for my own mental health as well as building these connections for this very diverse career that I now have of all these different income streams that are coming in. And everyone is always giving me, like, new ideas on what to try. So that's one of the marketing courses that I took in the MBA also helped. When I think about how I'm trying to deliver value to my blog readers and the people who are consuming my content, I'm thinking about how to target, like who am I trying to serve, what their needs are, and how I can best serve them. So a lot of that, the marketing frameworks that I learned in the MBA have helped.Show Links: TranscriptFood Blogger Pro@joannebchang • Instagram photos and videosSmitten Kitchenhttps://cravecupcakes.com/Recipe for Success FoundationGuest Profile:Erika Kwee LinkedInErika | NYC content creator (@thepancakeprincess) • Instagram photos and videos About - The Pancake Princess 

IN THIS EPISODE...Business journalism is a cornerstone of our daily lives, shaping the companies we work for and the ones we choose to support as consumers. It serves as a vital mechanism for upholding corporate accountability, shedding light on areas where it may be lacking, and empowering individuals with the knowledge needed to make informed economic decisions.Today, we have the pleasure of introducing Jennifer Leigh Parker, an accomplished content strategist with an impressive track record. With extensive experience, Jennifer has held prominent roles such as editor-in-chief at Huge Moves in Brooklyn and Centre magazine at Surface Media in Manhattan. Her outstanding work has been featured in prestigious publications like Forbes, The Week, Bloomberg Pursuits, the Washington Post, Skift, Surface Magazine, Watch Journal, and Saveur Magazine, cementing her reputation as a distinguished voice in the industry.------------Full show notes, links to resources mentioned, and other compelling episodes can be found at http://LeadYourGamePodcast.com. (Click the magnifying icon at the top right and type “Jennifer”)Love the show? Subscribe, rate, review, and share! ------------JUST FOR YOU: Increase your leadership acumen by identifying your personal Leadership Trigger. Take my free my free quiz and instantly receive your 5-page report. Need to up-level your workforce or execute strategic People initiatives? https://shockinglydifferent.com/contact or tweet @KaranRhodes.-------------ABOUT JENNIFER LEIGH PARKER:Jennifer Leigh Parker, a distinguished figure in writing and journalism, is renowned for her insightful coverage of the travel business in Forbes. With over a decade of experience in media, Jennifer has garnered numerous accolades for her exceptional storytelling prowess. Her professional journey includes notable roles such as Editor-in-Chief of Huge Moves, where she explored the convergence of design and technology. Also, her bylines grace esteemed publications like Bloomberg, the Washington Post, Skift, Watch Journal, and Saveur Magazine, reflecting her versatility and breadth of expertise.Moreover, she achieved significant recognition with her debut feature-length screenplay, "The Money Channel," which reached the second round of the 2020 Austin Film Festival Script Competition. This accomplishment came amidst stiff competition, with over 13,175 entries.------------WHAT TO LISTEN FOR:1. What is business journalism about?2. What is unique about Business magazine's approach to storytelling?3. What does creative courage agility entail in journalism?4. How does AI impact media?5. How are business journalism and leadership connected?------------FEATURED TIMESTAMPS:[04:18] From Broadway Dreams to Business Journalism[20:34] Leading with Fearlessness: The Influential Figures of Kara Swisher and Stephanie Ruhle[24:46] Signature Segment: Jennifer's LATTOYG Tactics of Choice: Leading with Courageous Agility[28:48] AI in Media: Leveraging Technology to Elevate Human Storytelling[31:07] Signature Segment: Jennifer's entry into the LATTOYG Playbook: Staying True: Leading with Passion and Purpose in...

This week, it was my absolute pleasure to have Lane Harlan— entrepreneur, creative, restaurateur and style maven— on my the podcast.She's a big deal in the restaurant industry and an even bigger deal to those here in Baltimore. Lane is the owner of speakeasy WC Harlan, Faden Sonnen beer garden, Angels Ate Lemons wine shop, and Coral Wig bar. She is the co-owner of Clavel mezcaleria + taqueria, and is in the process of creating Hotel Charo, a hotel in a fishing village on the coast of Asturias, Spain.If you can't already tell by her résumé above, Saveur Magazine deemed her “the most interesting woman in the restaurant business”.Tune in to hear us discuss how she wears all these different hats, while also being a mother to her young daughter, Brune.@lanesomedove@bar_clavel@wcharlan@faden.sonnen@angelsatelemons@thecoralwig@hotelcharo

Stephanie and Stephanie talk about CSA flowers and the return of SAVEUR Magazine in the Top 2 in Hour 2!Plus, they talk with Laurie Crowell from the Golden Fig about more gift ideas for the holidays! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Stephanie and Stephanie talk about CSA flowers and the return of SAVEUR Magazine in the Top 2 in Hour 2! Plus, they talk with Laurie Crowell from the Golden Fig about more gift ideas for the holidays! Learn more about your ad choices. Visit megaphone.fm/adchoices

The HRN team went to the first annual Art of Cheese Festival in Madison Wisconsin to talk to the movers and shakers from all corners of the Wisconsin cheese world. In this episode Cutting the Curd host, Jessica Kesselman catches up with Marissa Mullen to talk about her Cheese By Numbers method of creating a cheese board. Former cheesemaker, H Conley, sits down with Kat Craddock to discuss taking Saveur Magazine independent and how food writers can find inspiration in surprising places (like architecture). And finally, H and Jessica taste champagne with the dynamic duo, Belinda Chang and Laura Werlin. These two James Beard Award winners discovered that they were the best pair of the weekend and used their respective wine and cheese expertise to explore what Wisconsin has to offer.HRN on Tour is powered by Simplecast.

Which photography subject is just as interesting and powerful as food? What is that one additional service we can add to our food photography business that can bring more income? What would be one easy way to scale our business without any additional gear or investment? Ok here's a hint  -Beverage Photography!It is just as interesting as food and by including it to the list of subjects we shoot, we can actually start adding it as an additional service we offer to our clients.When we talk about beverage photography, there's no way we can't mention Jordan Hughes @highproofpreacher - the ultimate master of beverage photography & videography. He's been featured in Forbes, AskMen, Liquor.com, VinePair & was awarded both the editor's & reader's choice for Best Drinks Instagram 2019 by Saveur Magazine. In this week's podcast episode, Jordan talks about everything related to beverage photography, how to improve your drinks photography, how to find clients, the role of social media and how to take up beverage photography professionally.Oftentimes we get so hung up on only the food aspect of food photography that we forget to explore the other powerful subject this niche offers like beverages.Shooting drinks  enriches our portfolio, shows versatility, sharpens our skills and allows us to broaden the range of clients we serve and boost our business. We strengthen our potential as a food photographer by exploring subjects that can be a differentiator for us.What's not to love about beverage photography!  Read more at https://myfoodlens.com Follow Dyutima on Instagram at https://www.instagram.com/dyutima_myfoodlens/  Show notes available at https://myfoodlens.com/69-how-to-become-a-beverage-photographer-with-jordan-hughes/Want to improve your beverage photography skills? Enroll in Jordan's Cocktail Camera Pro course HERE. Don't forget to use code MYFOODLENS for 20% off.Enroll in Jordan's Cocktail Camera 101 course HEREDownload free guide and workbook The 10-step photoshoot https://myfoodlens.com/the-10-step-photoshoot-guide/Write that pitch https://myfoodlens.ck.page/writethatpitch

Howie and Scully discuss the filling of a famous pothole,  a new sponsor, BJ's being honored by Saveur Magazine, and the pros and cons of the new hotel going in across from the Joint.  They interview the Lounge's lawn man and retired longshoreman, Joe Andrews, about the many things he loves about the neighborhood, how he discovered BJ's, and how he got to be so damn cool.  We play two full live tracks from our featured musical artist: Julie Odell!!!

Jake Cohen is a "nice Jewish boy who loves food." He is the author of the bestseller JEW-ISH: A COOKBOOK: Reinvented Recipes from a Modern Mensch and the forthcoming I Could Nosh: Classic Jew-ish Recipes Revamped for Every Day. More about Jake: He studied at The Culinary Institute of America, during and after which he spent time working the line at NYC institutions, DANIEL and ABC Kitchen. Eventually, he transitioned out of restaurants and into food media, first at Saveur Magazine, where he led up recipe testing in the publication's test kitchen. After Saveur, he contributed to dozens of incredible food publications. He was the Food Editor of TastingTable.com, the Food Critic for Time Out New York, and the Editorial and Test Kitchen Director of The Feedfeed. Learn more about your ad choices. Visit megaphone.fm/adchoices

“I'm always just working from my gut,” says Joy Wilson, self-taught home cook and baker who has been sharing comforting and approachable recipes on her popular and award-winning blog Joy the Baker since 2008. Since then she has become editor-in-chief of Joy the Baker biannual magazine, written three cookbooks, created her own baking and breakfast mix product line with William Sonoma, and even collaborated with Delicacies jewelry on a culinary themed capsule collection of necklaces and earrings. Saveur Magazine named Joy the Baker Best Baking Blog and the London Times named it a Top 50 food blog. She has appeared in New York Magazine, Country Living, Better Homes and Gardens and on The Today Show. Joy inspires home cooks of all ages to try new things, and proves that baking isn't about the latest high-tech gadgets but following your sweet tooth into the kitchen and creating something beautiful. She is also the brains behind the popular Instagram account–her passion project–Drake on Cake. She can be found with a bag of cookies and a pound of butter in her purse. Top takeaways from today's episode:Stay true to your work but be flexible. The possibilities afforded by these new social media platforms is an exciting chance to be creative. Build quality content for people. This is the foundation of a strong business. Respect that community and stay true to what you offered them. Don't go for the quick buck. They'll feel it and it's icky.Quotes• “I really still focus on creating quality content for people. That's the base of everything.” (31:44-31:51 | Joy) • “Be consistent. If you're going to be on the internet and you have a thing to offer, be consistent about offering it to people.” (36:06-36:13 | Joy)• “Take time to connect with your community…they're the ones who will buy something from you if you ask them.” (36:25-37:15 | Joy) Connect with Joy Wilson a.k.a. Joy the Baker:Instagram | http://www.instagram.com/joythebakerTikTok | http://www.tiktok.com/@heyjoythebakerPlease don't forget to rate, comment, and subscribe to Dear FoundHer on Apple, Spotify, or wherever you listen to podcasts!You can now work with Lindsay 1:1 to build and monetize your community through the same method she used to grow and scale her business. Fill out the form here and set up a FREE 30-minute consultation.Make sure you sign up for Lindsay's newsletter and have all of the takeaways from every podcast episode sent straight to your inbox. PLUS, you'll get a tip every week to help you grow and scale your own business.Don't forget to follow Lindsay on Instagram: https://www.instagram.com/lindsaypinchukUse code FoundHer for 50% off your first month with both HiveCast and FiresidePodcast production and show notes provided by HiveCast.fm Hosted on Acast. See acast.com/privacy for more information.

FARIDEH SADEGHIN of Saveur Magazine waxes poetic on Italian Veggies SARAH BLACK, acclaimed bread baker, makes Ten Breads from One Dough LISA LYNN, Fitness Expert, teaches you how to Control the Cravings

TOBY AMIDOR shares recipes from her Greek Yogurt Kitchen FARIDEH SADEGHIN of Saveur Magazine makes savory Soups and Stews SARA DICKERMAN highlights the benefits of a Food Lovers Cleanse

TACY ADIMANDO of Saveur Magazine, shares Stuffing and Sides recipes RICH LANDAU plus KATE JACOBY of V-Street in Philly dish on Vegan Cuisine Our Own Chef Jamie is taking your Turkey 911 Questions to ensure a delicious feast

CARLA HALL, of The Chew dishes on her secret ingredient for the Holidays STACY ADIMANDO Test Kitchen Director for Saveur Magazine talks Turkey MARK OLDMAN teaches you How To Drink Like A Billionaire

CHEF MARK ROSATI of Shake Shack shares their cheeseburger secrets, ADAM SACHS, Editor In Chief of Saveur Magazine, takes us on a culinary tour and will dish on GAZPACHO the beauty of cold soup.

ADAM SACHS Editor In Chief of SAVEUR Magazine dishes on food stories STEVE PECK Winemaker for J Lohr Vineyards, celebrates Merlot Month LISA LYN Fitness Expert, teaches us how to splurge the right way

The Federal Reserve will meet later this month to discuss whether to raise interest rates and by how much, amid high inflation. Susan M. Collins, president and CEO of the Federal Reserve Bank of Boston, joins us to discuss. And, a bright green comet is streaking across the sky right now. Kelly Beatty, senior editor of Sky & Telescope, tells us how to see it. Then, a key part of Lunar New Year festivities is the food, and many have special symbolic meanings or are special dishes reserved for special occasions. Megan Zhang, senior food culture editor for Saveur Magazine, joins us to taste some of the food and explain the story of each treat.

Episode 56: The AH"M crew sits down with culinary mensch Jake Cohen and discusses food, Fiddler On The Roof, and Fire Island.  About our guest: Jake Cohen studied at the Culinary Institute of America, during and after which he spent time working the line at NYC institutions, DANIEL and ABC Kitchen. Eventually, Jake transitioned out of restaurants and into food media, first at Saveur Magazine, where he led recipe testing in the publication's test kitchen. After Saveur, Jake began writing and contributing to dozens of food publications including time serving as the Food Editor of TastingTable.com, the Food Critic for Time Out New York, and the Editorial and Test Kitchen Director of The Feedfeed. Now, Jake spends his days developing recipes and cooking from his first cookbook, JEW-ISH.Follow Jake Cohen on Instagram @JakeCohen.Visit Jake's website at www.wakeandjake.com.This episode is brought to you by A&H Provisions. Use code Modi for a 30% discount at www.kosherdogs.net. For information about upcoming shows visit www.modilive.com.Follow Modi on Instagram at @modi_live.

Molly Gilbert is a sheet pan queen! The creator of the site Dunk & Crumble, Molly is a professionally trained pastry chef, with culinary and pastry training from the French Culinary Institute and experience as a private chef, a chocolatier, and the SAVEUR Magazine test kitchen. Her first two books - One Pan & Done and Sheet Pan Suppers - embrace simple meals that go from oven to table. She's back with a third book, Sheet Pan Sweets: Simple, Streamlined Dessert Recipes! In this episode, we chat about her love of sheet pan cooking and baking, what makes the perfect sheet pan, and all her best cooking and baking tips! Learn more about Molly at http://www.dunkandcrumble.com Follow Molly on Instagram: @mollydunkncrumb Podcast Show Notes: https://kitchenconfidante.com/sheet-pan-sweets-molly-gilbert

Bio Molly Gilbert, a Philadelphia native and graduate of Amherst College and the French Culinary Institute, is a cookbook author, former podcast host (andeatittoopodcast.com), and food blogger (dunkandcrumble.com). She's also a former cooking instructor, private chef, and recipe tester in the kitchen of Saveur Magazine. She lives in Seattle with her husband and kids. Blog: dunkandcrumble.com And Eat it Too Podcast https://lnns.co/-SgNVLAvT7l Sheet Pan Sweets https://www.amazon.com/Sheet-Pan-Sweets-Streamlined-Dessert/dp/1454946660 This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Some foods are just quintessentially Pittsburgh, and today the City Cast team is celebrating a summertime staple: the strawberry pretzel salad. Show contributor Rossilynne Culgan recently wrote about the classic dish for Saveur Magazine and brought along a cooler full of treats created in homage of its OG flavors, including Millie's ice cream, Mary Mac Bakehouse's delicious cookies and Dewey's new gose-style dessert beer.  Want to make the classic local version yourself? Here's Rossilynne's family recipe: https://www.saveur.com/recipes/strawberry-pretzel-salad/  NOW HIRING: If you're an audio wiz looking for a full-time, temporary gig, then we've got the project for you. Apply to work with the City Cast team here: https://citycast.fm/audio-producer-city-cast-pittsburgh-temporary/ VOTE FOR US: City Cast Pittsburgh is among the finalists for City Paper's annual “Best of Pittsburgh” contest. Scroll down to Best Podcast and smash that vote button here: https://bit.ly/voteforCCP Our newsletter is fresh daily at 6 a.m. Sign up here. We're also on Twitter @citycastpgh & Instagram @CityCastPgh! Learn more about your ad choices. Visit megaphone.fm/adchoices

LINKS: Website: Klaus Cannabis-Infused Drinks: https://drinkklaus.com/ Instagram: https://www.instagram.com/drinkklaus/ Warren Bobrow, the Cocktail Whisperer, is the multi-published author of six books. Apothecary Cocktails: Restorative Drinks from Yesterday and Today; Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks; Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails; Mocktails & Elixirs, Cannabis Cocktails, Mocktails & Tonics: The Art of Spirited Drinks & Buzz-Worthy Libations and his celebrated, 2017 release, The Craft Cocktail Compendium. He also has an edition of Apothecary Cocktails translated into French for the European market. Bobrow led a panel on Cannabis Cocktails for Park Street University at the Berlin Bar Convent in Germany. Bobrow attended the B2B event named: Hall of Flowers, and the Emerald Cup, held in Santa Rosa, California. He currently makes his living in the Cannabis Industry having in prior years supported the craft spirits industry focusing on craft Bourbon and non-manipulated rum. Warren has been a rum judge for the Rum XP and the Ministry of Rum having first tasted rum off of Anegada in the British Virgin Islands in the late 1970's. Warren appeared on the television show named Viceland Live on February 27, 2019. He presented during 2018's SXSW: Disrupting the Cannabis Kitchen and Cannabis Cocktails. He was the Mercedes-Benz Me Conference Mystery Speaker on Wellness for SXSW 2018. In 2015, Warren taught several master classes on non-manipulated rum and was the USA master mixologist and national brand ambassador for Mezan Rum. Bobrow has written many articles for Saveur magazine, Voda magazine, Whole Foods-Dark Rye, Distiller, High Times Magazine and their online blog, Beverage Media, DrinkupNY, and many other national and global periodicals. He has written for SoFAB Magazine at the Southern Food and Beverage Museum in New Orleans and has in the past, written restaurant reviews for New Jersey Monthly. He has also contributed to the Sage Encyclopedia of Food Issues and the Oxford Encyclopedia edition: Savoring Gotham: A Food Lover's Companion to New York City. Warren judged the 2016 Asheville, NC, Cocktail Week. Warren was nominated for a Tales of the Cocktail Spirited Award in 2013. Warren appeared in Saveur Magazine's "100" in 2010 and he taught a class on Mocktails and Acidulated Beverages, AKA: Shrubs at Stonewall Kitchen in York Harbor, Maine. His six books consistently lead in overall sales during Tales of the Cocktail held yearly in New Orleans.

Eliza is a Musical Theater and Communications double major, Class of 2011. She is now a Food Network "Chopped" Champion, a chef-entertainer, and a cheerleader for anyone who wants to learn how to feed themselves well. Chef Eliza's culinary adventures began in New York City, where she studied at the Institute of Culinary Education, worked tirelessly at the Rachael Ray Show, Saveur Magazine, and multiple high end catering companies and restaurants. After winning a cooking competition for the James Beard Foundation, she was sent to Chicago to serve as their first Woman in Culinary Leadership and her story contiues. Listen in to today's episode as Eliza describes her passion for educating and cooking!Connect with Eliza: IG: @elizathechefFacebook: https://www.facebook.com/elizathechefwebsite: https://www.elizathechef.com/

In this episode, Liren Baker chats with Michelle Tam of Nom Nom Paleo! Dubbed the Martha Stewart of Paleo by The New York Times, Michelle started her blog in 2010 to chronicle her culinary adventures following a switch to a Paleo approach to nutrition. Nom Nom Paleo (and Michelle) has grown to win multiple awards, including Best Food Blog by Saveur Magazine. Michelle's first cookbook garnered a James Beard Award nomination and following the publication of all her cookbooks, Michelle has the honor of being a 3-time New York Times best selling author. In this episode, Liren and Michelle discuss her most recent cookbook, Nom Nom Paleo: Let's Go. Learn more about Nom Nom Paelo at  https://nomnompaleo.com   Follow Nom Nom Paelo on Instagram:  @nomnompaleo

Warren Bobrow is a freelance mixologist specializing in Craft Spirits. He has developed bar programs and implemented their cocktail and ice programs. Warren served as master mixologist for several brands of liquor, including the Busted Barrel rum produced by New Jersey's first licensed distillery since Prohibition. Bobrow was born in Morristown, New Jersey, and raised in Morris Township. He attended Westmont Montessori School and Gill St. Bernard's School before graduating from Morristown-Beard School in 1980. Bobrow then completed his bachelor's degree in communications and film at Emerson College in Boston Massachusetts in 1985. He worked as a dishwasher/pot scrubber at York Harbor, Maine, and as a television engineer at both WNET-13, NYC, and WPIX-11, NYC also as a videotape editor and cameraman. He later moved to Portland, Maine, and worked for Maine Public Broadcasting-TV and Radio, the former Portland, Maine PBS station. Warren is currently a Cannabis Alchemist, presently working on the periphery of the known and unknown universe between craft spirits and the cannabis industry.Bobrow has published six books on mixology and written articles for Saveur magazine, Voda magazine, Forbes Magazine, Whole Foods-Dark Rye, Distiller, Beverage Media, DrinkupNY, and many other periodicals. He has written for SoFAB Magazine at the Southern Food and Beverage Museum and has written restaurant reviews for New Jersey Monthly. He has also contributed to the Sage Encyclopedia of Food Issues and the Oxford Encyclopedia edition named Savoring Gotham: A Food Lover's Companion to New York City. Warren taught a Master Class on untouched rum at the Moscow (Russia) Bar Show Warren was a Ministry of Rum Judge in 2010 Warren was a Rum XP Guest Judge at the Miami Rum Fest in 2017 Warren traveled to Asheville, NC to participate in their unique Cocktail Week. Warren attends Tales of the Cocktail in New Orleans and was nominated for a Spirited Award. Warren was in the Saveur Magazine “100” in 2010. Warren presented at the Berlin Bar Convent in 2019 Warren currently writes for Skunk Magazine and Cannabis Cactus Magazine He presented at SXSW in 2018 on Cannabis Cocktails- the topic of his fourth book of six in print.

I might suggest not listening to this episode on an empty stomach because my guest this week is professional pastry chef, blogger, and nine-time author David Lebovitz. David's book “The Sweet Life in Paris” was an International Association of Culinary Professionals Literary Award finalist and Saveur Magazine named him Blogger of the Decade. David's latest book “Drinking French” delves into the history and traditions of French drinksincluding coffees, liqueurs, cocktails, and aperitifs, and explores the place these drinks hold in current French society. He interweaves stories, history and anecdotes with 160 drink recipes that will have you thirsting for a taste. In our interview, David discusses his inspiration for “Drinking French,” his early morning writing habits, and how to craft the perfect culinary day. Then, he treats us to a reading from his book.davidlebovitz.comhttps://www.instagram.com/davidlebovitz/@davidlebovitzJoin us on Patreon: patreon.com/parisundergroundradioFind Us OnlineWebsite: https://www.parisundergroundradio.com/storytimeinparisFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost and Producer: Jennifer Geraghty. Facebook, Instagram, and Twitter: @jennyphoria; Website: http://jennyphoria.comMusic CreditsHip Hop Rap Instrumental (Crying Over You) by christophermorrow https://soundcloud.com/chris-morrow-3​ Creative Commons — Attribution 3.0 Unported— CC BY 3.0 Free Download / Stream: http://bit.ly/2AHA5G9​ Music promoted by Audio Library https://youtu.be/hiYs5z4xdBU​About UsSince well before Victor Hugo looked up at Notre Dame and thought, "Huh... what if a hunchback lived in there?" authors have been inspired by Paris. The Storytime in Paris podcast will help keep this tradition alive with short interviews and readings from your favorite contemporary authors with a French connection. Every episode will feature five questions, asked by you, our authors' biggest fans, and answered live on air. Then, our authors will treat us to a reading of an excerpt from their book. Who knows? Maybe you'll even be inspired to write your own Great French Novel. Happy listening! 

On today's episode I enjoy an interview with Dorothy Kalins. Dorothy is the author of Kitchen Whisperers and an award-winning magazine editor, with experience as the founding editor of Metropolitan Home, founding editor-in-chief of Saveur, executive editor of Newsweek. She has collaborated on the production of many cookbooks, including David Tanis's bestselling A Platter of Figs, Michael Anthony's Gramercy Tavern Cookbook, and V is for Vegetables, Michael Solomonov and Steven Cook's Beard-award winning Zahav, Israeli Soul, and many others. In 2018, she was honored with induction into the American Society of Magazine Editors Hall of Fame. Kalins was the first woman ever named Adweek's Editor of the Year, and in 2013, Kalins was voted into the James Beard Foundation's Who's Who in Food & Beverage. On today's episode Dorothy and I talk about: *Food Media and the splash made by Saveur Magazine *The inspiration for her new book The Kitchen Whisperers  *The impact of kitchen and cooking on our connection with others Things We Mention In This Episode: Connect with Dorothy on Twitter @kalins Visit Dorothy's website: Dorothykalins.com  Dorothy's Book The Kitchen Whisperers Join Confident Cookbook Writers Facebook Group Learn more about How to Get Paid to Write a Cookbook during this free masterclass

Prairie Rose is everyone's favorite drinks writer, blogger, and podcaster. She's a trained sommelier, spirits educator and her blog - Bit by a Fox is a winner of Saveur Magazine's Readers' Choice Award for Best Drinks Blog. She's also now the commerce editor at Liquor.com. AND she has a book coming out this month, called Mixology for Beginners, that is available for pre-order on Amazon right now. Prairie has created a niche brand in a very broad market that embodies cocktail culture and beyond. She shares her journey, what she's gleaned along the way, and dives into the creation, marketing, and consumption of great adult beverage brands. Go ahead and give it a listen. See acast.com/privacy for privacy and opt-out information.

Gab Bonghi is a photographer and visual artist based out of Philadelphia. She's dabbed in design and marketing. Her work has been featured in EATER, Philadelphia Inquirer, Philadelphia Magazine, Eating Well Magazine, NYLON, Saveur Magazine, The Outline, and Thrillist. Some of her clientele include Universal Music Group, Philadelphia Distilling Co., Vernick, Starr Restaurants, DiBruno Brothers, and WTSO. Gab went to UArts like most of my good friends. This is starting to feel like a UArts podcast, no sponsored content. Not an ad for UArts. We had Gab DJ one of our Dahsar Studio events at W/N W/N. Me and Gab met at all the Uarts parties, and then the legendary parties like Milk+ and all the best parties at The Barbary. Get high with Gab Bonghi. Please welcome Gab Bonghi to Wear Many Hats. instagram.com/gabonghi instagram.com/wearmanyhatswmh instagram.com/rashadrastam rashadrastam.com wearmanyhats.com dahsar.com

Host Liren Baker talks with award-winning magazine editor and prolific author Dorothy Kalins about her culinary journey, from founding Saveur Magazine to the numerous and remarkable food experiences that led her to write her newest book, The Kitchen Whisperers: Cooking with the Wisdom of Our Friends.Find Dorothy Kalins on Instagram at https://www.instagram.com/dkalins/ and The Kitchen Whisperers wherever books are sold.

Join the Wine Dream Team, Jaime Araujo, Akos Forczek, Tanisha Townsend, and the Honorary Member Ray Isle, and the Host, Antoine Abou-Samra for The Wine Hour #5. We have the pleasure to welcome Laura Catena, Managing Director Bodega Catena Zapata and Catena Institute of Wine Founder and Board. Dr. Laura Catena has been called "the face of Argentine wine" for her active role in studying and promoting the Mendoza wine region and Argentine Malbec. Laura's life obsession is to learn more about high altitude viticulture, the vineyard soil microbiome and wine ageability. In 2010 Laura Catena released her book Vino Argentino: An Insider's Guide to the Wines and Wine Country of Argentina (Chronicle Books.) Spanish and Portuguese translations followed in 2011. Laura and her book have been featured in Oprah Magazine, the New York Times, The Wall Street Journal, The San Francisco Chronicle, La Nación, Town and Country, Decanter Magazine, Saveur Magazine, Food & Wine Magazine, Wine Spectator, Vinous, Wine Enthusiast, Wine Advocate, Wine & Spirits and many others. PROGRAM Uncorked [4:42] Jaime Araujo, Tanisha Townsend, Akos Forczek and Ray Isle talk about the new communities in Wine. Licensed To Taste [28:43] Tanisha Townsend talks about how to preserve wine after you open a bottle Have A Drink With Me [36:25] Antoine Abou-Samra interviews Laura Catena. In their discussion, they talk about the emergence of Argentina on the global wine scene, the importance of science in studying terroir, the impact of the wine industry in Argentina, and much more. Thank you for listening! Don't forget to subscribe to our podcast. You can also follow us on our different platforms: Instagram: @atablefortwo.live Facebook: @atablefortwo.live LinkedIn: https://www.linkedin.com/company/atablefortwo/

My guest this week is Jake Cohen. Jake is a professional chef who studied at the Culinary Institute of America, during and after which he spent time working the line at DANIEL and ABC Kitchen in New York City. He then moved into food media, contributing to notable publications such as Saveur Magazine, TastingTable.com and Time Out New York. Jake is about to release his first book, 'Jew-Ish: A Cookbook: Reinvented Recipes from a Modern Mensch (https://www.wakeandjake.com/jewish-a-cookbook) .' You can follow Jake on Instagram @JakeCohen (https://www.instagram.com/jakecohen/) , and you can follow me on Twitter @Jewish_podcast (https://www.twitter.com/jewish_podcast/) .

Elliott Clark is the founder and personality behind Apartment Bartender. After attending a cocktails 101 class in early 2015, he was swept up into the world of spirits and cocktails. What started as a passion for crafting and photographing cocktails has turned into a full fledged career taking Elliott all around the globe to make the world of drink more approachable for the at home enthusiast. Elliott is considered to be one of the leading faces and voices in the drink industry. His world class content and high level approach to drinks has paved the way for Apartment Bartender to become far more than just a social media handle. Elliott has been named one of the top cocktail and spirits influencers by media outlets such as Buzzfeed, Vinepair, Liquor.com and several others, among being recognized by Saveur Magazine in 2017 as Editor’s Choice Best Drink Blog. Elliott’s infectious personality coupled with his high level approach to drinks, content, and experiences has landed him within some of the most prolific digital and tangible journalist outlets in the world. Accolades aside though, Elliott is as humble as they come. At the heart of it, Elliott describes himself as “Just a really big drink nerd.” Follow us on Instagram @https://www.instagram.com/cocktailsovercoffee/ (cocktailsovercoffee) Music by https://soundcloud.com/lakeyinspired/better-days (LAKEY INSPIRED)

Podcasts featuring Native producers and perspectives are gaining increased recognition. Rebecca Nagle (Cherokee Nation) won the 2020 American Mosaic Journalism Prize for her podcast ‘This Land’. Native America Calling producer Andi Murphy’s Native foodways podcast ‘Toasted Sister’ was among Saveur Magazine’s top 100 favorite things of 2020 and won the Native American Journalists Association first place award for general excellence. We will sample some of the stand-outs in the rapidly growing number of Native-produced audio and video you might want to add to your podcast subscriptions list.

  TUNE IN: APPLE PODCASTS | SPOTIFY | STITCHER Kate is the author of the award-winning lifestyle blog Domestikatedlife.com where she writes about festive entertaining tips, simple recipes, DIY projects and life as a mom. Kate's site won Entertaining Blog of the year at Saveur Magazine's 2019 food blog awards, and she is the author of an entertaining cookbook, New England Invite: Fresh Feasts to Savor the Seasons. Her recipes and styling work have been featured in publications such as Martha Stewart Living, Better Homes and Gardens and The Boston Globe and she is the Co-President of the Boston Bloggers group. HER START Kate talks about how she got her start blogging and writing her site which has been active for over twelve years. She needed a creative outlet and with her husband's encouragement began writing about her life, passions and DIY projects. It became a chronicle of her life over the years and has evolved with her but, her passion for food, DIY and entertaining have always been a focus in her content.  GROWING HER AUDIENCE Kate speaks to growing her audience in her early days blogging and how things have shifted over the years and evolved to the trends with social media. She focuses her time and effort on the places that she is getting the most traction. We discuss how Pinterest is Kate's largest generator of traffic to her website and she recommends using Tailwind as a tool to help with growth. (See resources below). HOW SHE TACKLES MARKETING I ask Kate how she tackles marketing and we discuss how she focuses on digging into her website and social media analytics to see what is working and what isn't. She suggests doing a deep dive a couple of times of year to see what is making an impact with your audience and being able to hone in on which networks are working best. DETERMINING WHEN AND WHERE TO OUTSOURCE Kate discusses outsourcing and how she was challenged at first with deciding where and when to outsource. She focuses on outsourcing on things that are not her own strengths and focusing on where someone else can do it more efficiently and talks about building those relationships slowly. DEVELOPING A UNIQUE STYLE We discuss photography and how Kate worked on developing a unique style. Kate talks about being self trained and digging into the style that she liked and trying to see how people she admired were bringing images to life as well as how she could do so in an authentic way. She recommends shooting with really good natural light and not having to use fancy equipment. For post-editing, she recommends the app Color Story in order to make everything look cohesive. (See resources below). WORKING WITH BRANDS Kate speaks about working with brands and putting value on her work and time. She talks about working with local and national brands as well as working with local PR firms in order to gain traction. She suggests starting small and working your way up to larger brands slowly.  ON BEING ORIGINAL Kate puts emphasis on ways to achieve organic growth such as having really good content, good photography, smart writing, having a cohesive feed and being sure to engage with others on social media, especially on instagram. She talks about being sure she has an original voice and trying not to replicate what others are doing but stay true to you. FINDING BALANCE We discuss balance and how elusive it is. Kate strives towards balance by being really smart about what she says no to and working with clients that truly value her time and what she is creating. She always tries to remind herself about her “why”. NAVIGATING PERSONAL + PROFESSIONAL Kate talks about sharing personal pieces of her life and how she navigates sharing personal/professional content. She is very deliberate about what she puts on her blog and uses the app Planoly for planning content and we discuss not feeling the pressure of what others are doing but sticking to your comfort zone. NEW ENGLAND INVITE We discuss Kate's book, New England Invite and how she was able to bring it to fruition. After being connected to a publisher in Boston, she began speaking with an editor and pitched her book idea to them. She put together a book proposal and opens up about utilizing the tools you have and having to re-work it. Kate created the recipes and photographed them herself in her home and used her blogging format to get it done with the help of her family. Kate talks about her favorite recipe from the book which is the macaroni and cheese apple and how she loves so many of the fall recipes.  VALUE Kate speaks to the best advice she's gotten, which is asking for what you are worth. We discuss how time is the most valuable resource we have. Kate suggests starting higher in your pricing, always being able to negotiate down and not under-valuing yourself. links + resources WHERE TO FIND KATE DOMESTIKATEDLIFE.COM on instagram ON Facebook RESOURCES Tailwind  Color Story Planoly STAY HAPPY + GET INSPIRED THE CC SPOTIFY PLAYLIST BOOK CLUB reco Gretchen Rubin, Better Than Before THANK YOU TO OUR SPONSORS GET 20% OFF YOUR FIRST MONTH OR YEAR OF DUBSADO WITH CODE THECC20  

Welcome to the Hot Stove Society show!  First, we chat about meatballs – with both classic and new recipes to consider - plus and our tips and tricks for freezing a large batch to use in the future // Then – have you ever had a bread and butter and pickle sandwich? We will learn about the history of the Bread & Butter pickle from a recent Saveur Magazine article // A brand new breakfast pop up is coming to Ballard – and we’re making pancakes to help out the Ballard Food Bank // We also have Daisley Gordon, chef and owner of Café Campagne in Seattle’s Pike Place Market here to chat about what he has been cooking lately // Lastly, we continue our traditional Food for Thought - Tasty Trivia Challenge, brought to you by Rub with Love: hand crafted, versatile rubs, sauces, and mustards that add a flavorful kick and a whole lot of love to just about any meat, fish or vegetable  See omnystudio.com/listener for privacy information.

This week’s guest is Sophia Musoki, a Ugandan food blogger, writer and photographer whose work through A Kitchen in Uganda has been instrumental in bringing Ugandan cuisine to the world. She has been featured on Cuisine Noir, CNN, City Press and many other publications. Sophie has self published 3 e-books one of which won the Gourmand World Cookbook Award in 2015. Her blog has been nominated for the prestigious Saveur Magazine blog award in the food culture category. She is a strong advocate for eating local, exploring Uganda food and way of cooking and using indigenous produce to make scrumptious meals. As a self-taught food photographer, she is on a mission to photograph African food and document food experiences in a positive light. As a food writer, she is passionate about experimenting with and writing about local indigenous produce on her blog while giving her readers practical ways they can incorporate this food in their daily lives.Support Sophie’s work online:Photography Resource:https://mailchi.mp/e8d457b528b3/5-cheap-places-to-source-propsPhotography Prints: https://society6.com/akitcheninugandaE-book: https://payhip.com/b/fl8mBlog & Social Media: www.akitcheninuganda.comPhoto Courtesy of Sophie Musoki-----Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcastDon’t forget to subscribe & leave us a review!Heritage Radio Network is a listener supported nonprofit podcast network. Support Item 13 by becoming a member!Item 13: An African Food Podcast is Powered by Simplecast.

Chef Colby is a 2013 James Beard Foundation Best Chef: Midwest award winner, 2005 Food & Wine Top 10 Best New Chef and has had his cuisine showcased in the Wall Street Journal and on the cover of Saveur Magazine. Chef Megan (Colby's wife) is a James Beard Semifinalist for Outstanding Pastry Chef and her recipes have been featured in numerous national publications including Bon Appétit, Food & Wine, Wall Street Journal and Saveur. Then came the call of competitive barbecue. Say what!?!The Kansas City BBQ Store Everything you need to be successful from your backyard to the competition circuit.

In Episode 18, I interview Alex Snodgrass, the blogger and NYT Bestselling author of the cookbook The Defined Dish. I've met Alex a few times in Dallas running in some of the same entrepreneurial networking circles, and she is so kind, honest and real. I've also been cooking recipes from her blog and now cookbook for years and love pretty much everything she's created. Her specialty is making comfort foods a little healthier without sacrificing flavor (in fact, I think her food is more flavorful than most restaurants). In this episode, we talk about: where she is during this whole covid mess her real thoughts when she became a NYT bestseller what it was like actually creating a cookbook (logistics and how to start one) you'll be blown away to hear how quickly she cooked and shot 100 recipes. Mind blown. how she maintains a sense of privacy while being really open one of her biggest fears around being in the spotlight a killer tip for us in the kitchen that will change your game her workout routine a new boozy beverage company she just invested in & more All about Alex: Texas native and mother-of-two, Alex Snodgrass, began her blog, The Defined Dish, with her sister, Madison, as a fitness and healthy lifestyle blog back in 2014 where she focused on food while her sister focused on fitness. After her first round of Whole30 in 2015, Alex's relationship with food completely changed and she became a strong advocate of the Whole30 program. Alex has since taken over the blog full time where she provides her loyal community with healthy, mostly Whole30 and Paleo-compliant, recipes while continuing to add her Texas twist with bold flavors and recipes she grew up with. In 2018, she received Saveur Magazine's Reader's Choice Award for Most Inspired Weeknight Dinners and was announced a New York Times Bestseller following the release of her highly anticipated first cookbook, The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknight Recipes. Where to find Alex: Defined Dish IG: https://www.instagram.com/thedefineddish/ Defined Dish blog: https://thedefineddish.com/ Buy your Defined Dish cookbook here: https://thedefineddish.com/thedefineddishcookbook/ Other resources we mention: Egg hacks: https://www.instagram.com/stories/highlights/18034120216034230/ Ranch Rider (canned ranch waters/palomas/chiltons): https://www.ranchriderspirits.com/ 30% off first month of Obe Fitness: https://www.obefitness.com/?utm_medium=influencer&utm_source=Dish30&utm_campaign=Feb2020&utm_content=influencer --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/thefitnessinsider/support

Today’s guest is Mariena Mercer Boarini. Mariena is a second generation Las Vegan and a ten year veteran of the industry. Excelling in alchemy, and with a focus on experiential cocktails, Mariena oversees cocktail creation for The Cosmopolitan of Las Vegas. Mariena has been featured on The Food Network, Esquire Magazine, Saveur Magazine, Tastemade, and various other media outlets. She has been named “Top Bartender in Las Vegas” and one of the “Top 10 Female Bartenders in the World.” In the episode today we discuss: The power of yes Balancing creativity and business in a high volume setting Being a mother working in the bar world What Mariena looks for when hiring staff, …and so much more.  It was such a pleasure having Mariena on the podcast and hope you enjoy the conversation.  Find Mariena: On Facebook On Instagram Mariena.Boarini@cosmopolitanlasvegas.com Find the Cosmopolitan: www.cosmopolitanlasvegas.com Find Movers and Shakers: On Instagram  www.moverssshakers.com Find April: On LinkedIn www.aprilwachtel.com

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio Podcast Recording Studio this Sunday, July 28th at 635pm EST with a stellar lineup and Gloucester Great Gloucester City Democrat Club President Wil Levins of Gloucester City, New Jersey filling in for Donato Marino since Don is under the weather. Get well soon Don. We start things off by welcoming tenured brand developer and strategist Eric Michael the President of Four20 Creative Collective as well as their Director of Consumer Marketing & Events Beth Lawrence. They recently held an extremely successful event called “Cooking with CBD” at Warehouse on Watts with The Herbal Chef Chris Sayegh, former NHL player Riley Cote of Philadelphia Flyers, and former NFL player Todd Herremans of Philadelphia Eagles. “Cooking with Cannabis” [or “Cooking with CBD” in limited markets] - powered by by FOUR20 Creative Collective's popular FOUR20 Report industry newsletter - is a roving series of activations pairing innovative culinary talent with a new cities across the country. Each installment offers an individually unique and unbelievably palatable collection of epicurean experiences for the 420 consumer. Then we welcome food blogger Food in Jars, cookbook author, and canning teacher Marisa McClellan to talk about her latest book “The Food in Jars Kitchen: 140 Ways to Cook, Bake, Plate, and Share Your Homemade Pantry” from Running Press. Marisa McClellan wants everyone to know that a pantry full of homemade jams, jellies, salsas, and pickles can do a whole lot more than accompany toast. They can add bold bursts of flavor to your home cooking. Marisa has also been featured in The New York Times, USA TODAY, Parents Magazine, Wirecutter, Food Network, Serious Eats, The Kitchn, Grid Magazine, SAVEUR Magazine, Edible Philly, and Table Matters. Going from jars to things in bottles we will have on Wesley Narron the Chief Wine Ambassador for City Wine Tours Philadelphia. City Wine Tours recently started running walking wine tours around 3 Philly neighborhoods. On their tours you'll go to the heart of a neighborhood, sample delicious wines, taste contemporary cuisine and discover great restaurants. Each neighborhood is different, but you'll drink good wine and have fun on every tour. Each tour will visit two stops, and sample 6 different wines. Sounds like fun to us. Last, but certainly not least we will have join us William Malnati the founder of At Will Media. This 33 year old entrepreneur is taking the podcasting world by storm, but his early start was in hospitality. Will Malnati of At Will Media spent his 20's building a restaurant empire which earned him a spot on both the Forbes and Zagat 30 Under 30 lists. Originally from Chicago, IL, he grew up in a family of restaurateurs: the grandson of Lou Malnati, founder of Chicago's beloved pizza empire, Lou Malnati's Pizzeria). Will helped develop the restaurant brand Catch NYC, and went on his own to grow the hospitality brand Toro NYC. In 2015 he shifted his focus to media and podcasting and now has one of the fastest growing companies producing audio for brands like WeWork, Morgan Stanley, Viacom, GQ, New York Public Library, and the Clinton Foundation. At Will has been nominated for Best Branded Podcast 2019's iHeartRadio Podcast Awards for The Atlantic Magazine's The Future According to Now. They also produced first daily audio product for L'Oréal Group and Hearst Beauty for Amazon's Alexa and also produce FAT MASCARA, the most popular Beauty podcast. At Will Media was co-founded with Jenna Ushkowitz (actor from Glee and Tony/Emmy award winner) and her original Series Epic Fail was purchased by SiriusXM. 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 for Blog Eating in SJ, 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 available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well 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 "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://small-bites.simplecast.com/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions.

Piatti: Plates and Platters for Sharing, Inspired by ItalyBy Stacy Adimando Intro: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking the cookbook authors.Stacy: I'm Stacy Adimando. My latest cookbook is Piatti: Plates and Platters for Sharing, Inspired by Italy.Suzy Chase: You are a James Beard award-winning cookbook author, and you're also the editor in chief of SAVEUR. Now, last week in SAVEUR Magazine, you wrote a piece entitled Antipasti is One of the Best Parts of Italian Food, But No One Talks About It. Why do you think people don't talk about it? Stacy: Well, maybe that was a [inaudible 00:00:46] of an overstatement, but I think that Italian food, it's almost like you say that phrase and the first thing that comes to mind is pasta, right? I think, people are talking about the [inaudible 00:00:59], or there's these iconic dishes that you seek out and you know that you're going to get when you go and travel in Italy, but I think that antipasti might just be a little bit overlooked. Even that word, we had this big debate about putting it on the cover of the cookbook or not because I think that word conjures up certain dishes not in a good way, maybe just limited things like crostini or maybe a caprese salad or something like that. I think since the book has so much more in it than that and there are so many different antipasti as you travel around the regions of Italy, that word I don't think quite... Maybe in the states, we don't really associate it with all that. It actually packs in Italy. I think it's just a course and almost what I consider like a lifestyle. It's a chosen way of eating at anytime for me that I wanted to bring more attention to and cast more light on. Suzy Chase: What does antipasti translate to and what are the pillars of it? Stacy: The word antipasti, its Latin roots literally just mean before the meal. If you think of it like that, I think it's wide open to interpretation, but classically, I think a lot of the things that you'll find in common as you travel around Italy are that antipasti is very simple. Italians make a big deal about a formal meal, so there are many courses, and you can't really spend all your time on the first course. It's meant to be simple, more rustic, often family style food that's often lead out on big platters that can just rest at room temperature. When you walk into someone's house, the antipasti might already be on the table, or sometimes at restaurants, there's an antipasti buffet that you can approach and just bring a plate or point to what you want. It's very much like a help yourself ordeal, and then I think a lot of it because of the rustic attitude and the regionality and that inexpensiveness of it, it often has a focus on breads and vegetables. You'll see some cheese and charcuterie in there of course, but it's a lot of things that are readily available, easy to access, and inexpensive.Suzy Chase: I think the takeaway from this cookbook is that we center a whole meal around it.Stacy: I think so. I tell a story in the introduction to the book that was one of many times that this happened to me, but I took a solo journey to southern Italy. It's actually the tip of Italy. It's the so-called boot on the map called Reggio Calabria. I have some removed family members who live there. They're cousins of my grandparents. I'm in my, my relative's house in Reggio Calabria, and they said they just wanted to cook me a little meal, and so I thought, "Great, here's the meal," when they put all the food on the table. I ate as if it were the end of the meal. I stuffed myself. Everything was delicious. There were big platters of vegetables and beans and sausages and all kinds of things. I just ate and ate and ate. Then after that, they said, "Well, here's lunch." I thought, "Oh my God." Suzy Chase: Oh no. Stacy: I don't know how much more I can fit in, and lunch had course after course after course, including this huge cake for dessert. They made a huge deal out of it. It was beautiful, and every course was as delicious as the one before, but it had me at the antipasti. I felt like that would have been plenty and that would have sufficed. I often feel that way in Italian restaurants. You look at the antipasti menu, and there's these beautiful platters of things. Everything of has the ingredients that are characteristic of the region. Essentially, you could really get a taste for that region through just the antipasti course and eat to your heart's content. Piatti is a celebration of these platters as whatever way you want to serve them. You can serve them as an appetizer or just something to graze on when guests come over or if it's just you and your family hanging out on the weekends, or you can just transfer your way of cooking and serving to this and just put out these big platters. Let people help themselves and think of things as more of a family style of grazing affair.Suzy Chase: What does the word Piatti mean?Stacy: Piatti is the Italian word for plates. It just broadly characterizes dishes. Suzy Chase: I read that your lifelong culinary idol is Lidia Bastianich. She wrote that this book is a tribute to the Italian culinary culture of using the freshest of ingredients when in season. What impact has she had on your life? Stacy: Well, what I love about Lidia, and this I think speaks to her Italian spirit, but also, she's just a very warm and generous person who is all about abundance, but it's for the sake of abundance for others. She likes to treat people specially. She's a wonderful teacher. She's a patient teacher. She says the word in Italian and then she tells you what it means. She talks about the dish in Italian that might have been something that's second nature to her, but then she really takes the time to deep dive into dishes in her shows and in her cookbooks. That's just really special to me. I think a lot of my book is very family-oriented. I'm Italian-American. Many of these recipes came from my grandmother and my great grandmother, and I'm sure probably her mother before that. To me, they're second nature, and they're things that were at my dinner table weekly when I was growing up, but to others, maybe they're not as familiar or maybe they had a version of their family that was different than mine. I really wanted to just keep things very Italian focused and have each recipe have a little lesson about what inspired me about Italian culture that led to this one dish in the book. For that reason, I take inspiration from Lidia and her wonderful teachings and just overall warmth and generosity in that way.Suzy Chase: Talk about Italian-American. Your dad grew up on Mulberry Street.Stacy: To him, it was just growing up in this crazy part of the city in Manhattan. Mulberry Street is the heart of Manhattan's little Italy, and it still is to this day, but my dad grew up... He was there from the '40s to the '60s. At that time, it was all Italians living there. Everybody had these huge thick New York, Italian-American accents. My dad's name was Carmine. I mean, everyone around him had those Italian names and traditions and rituals. They really didn't veer much from that neighborhood, I think, according to the way my dad describes it. For him, he wanted to broaden his horizons. He was sort of like, "Well, this is great, but what else is there? I don't think we need to be contained to just a pocket of people who are exactly like us." He ended up traveling the world and teaching us all about different kinds of foods and cultures from the world. That was super special, but I think when I got older and started to really realize what a wonderful privilege it is to have this beautiful story about my roots and to have a culture that we associate with and traditions that we pass down through generations, I started to nag him about it and say like, "Wait a minute, dad. You don't talk about this enough or what was it like?" Like, "Can go walk down Mulberry Street sometime and you tell me what used to be there and what it was like back then, because it's really important and it's something I would love to continue in our family, even though my siblings and I don't all have very Italian names?" Pretty much, I'm the only one in my immediate family that even speaks some Italian. We're very much Italian-American I would say, but I really don't want to lose contact with our Italian roots, because I think that's very, very special and part of what defines us. Suzy Chase: Little Italy keeps shrinking and shrinking, and it's really upsetting. Every time I go there, I'm like, "Oh, it's now... It's half a block." Not really, but it's gotten so small. Stacy: It's difficult to find sort that "authentic" experience in little Italy today. It is, but there are a few staples like shops and groceries and delis down there that I think are wonderful. I do think New York City as a whole offers some really great authentic Italian. You just can't always find it on Mulberry Street anymore. Suzy Chase: How did you update the caprese salad?Stacy: Nothing against the caprese salad. I understand why people love it. It's colorful. It reminds you of summer. I mean, Mozzarella is delicious, but I'm just so tired of seeing it. I think it's one of those dishes that become cliche in American restaurants or in touristy restaurants in Italy even. It's not always good every time of year, which meals are out of season or [inaudible 00:10:32] not in season. It's just not as good as it could be. I wanted to take that concept and that room temperature salad with vegetables and Mozzarella that people love, and update it and turn it into something that works in every season. Also, this is a little bit fresh and freshened up. I did a version in Piatti that you can either grill multicolored bell peppers or you can put them under the broiler and soften them and blacken their skins and gives them that nice smoky flavor. Then I jus peel those into strips and put them with this delicious room temperature, high-quality, good Italian Mozzarella, but I also shave or you can thinly slice fresh hot chilies over the top. The caprese salad lacks anything crunchy. For me, that's the faux pas. I love all my dishes to have good crunchy texture to them of some kind, and so this has this crispy fresh peppers on top for a little bit of extra texture and some heat, and it just wakes up your mouth a little bit more than the caprese does, I think. Suzy Chase: Another concept I learned in this cookbook was marinated cheese. Describe this. Stacy: I have been talking about this recipe so much. There's so many amazing ones in the book, but I keep coming back to this one as again another eye opening dish that I think most people first of all wouldn't really even associate as Italian, and then second of all wouldn't really think of when it comes to what to put out when you're entertaining. This is the addition inspired by the Valle d'Aosta, which is in northern Italy in the mountains. Basically, there's a very specific cheese that's used in the region, but I adapted the recipe use goat cheese, which everyone can fined. It's soft. It's tangy. It has a lot in common with the cheese they use there. You slice it, and just simply lay these arounds the goat cheese on the plate. Then the marinade comes in, and that's where the magic happens. I use really good quality extra virgin olive oil, and really thinly slice some celery, which is totally unexpected, almost to the point where it's transparent and it's like a little garnish instead of a big crispy vegetable. Then we use what we call mountain herbs in the book. It's some fresh time rosemary and sage, really finely chopped, and just stir that all into this olive oil, a lot of olive oil, and then drizzle it with a spoon over the top of this goat cheese platter. The oil and the marinade start to flavor and seep into the cheese. The cheese takes on this meltier texture as it mingles with the olive oil. Then you eat that, scooped up with crusty, warm bread, and it's so wonderful. It's so good. I think there are some sea salt in there that really pops in your mouth. Again, it's got that crispiness, and, again, it's no more difficult than putting out any old cheese board, but it's so much more unexpected and so special and people just keep coming back to it and just with oohs and ahs.Suzy Chase: I have to bring up the physical book cover. I was trying to think of a way to describe it. The outside of the spine isn't attached to the inside of the spine of the cookbook, which makes for a super unique design. It sits flat on the counter. When I was cooking out of it, I was like, "Oh my gosh, it's so flat and I don't have to put anything on it to hold it open." I've never seen this. Did you come up with the design?Stacy: My wonderful team at chronicle books had the idea for the design. I think it's super special too. I think you described it well, but basically, when you open up the book, the back cover stays attached to the book, but the front cover falls all the way open. It's this beautiful almost second cover that you see when you open the book on the inside, and since the spine isn't attached, the whole spine lays flat against the kitchen counter. Every page that you comb through will lay flat against that front cover. You don't have to keep turning back and say, "Oh, I lost my page," or would put something on the book to weigh it down. The pages just naturally stay open to where you left them. I think it's more functional for cooking, but I think it's beautiful too, gives the book this wow factor. When people open it, they always say, "Oh my gosh, that's so great." It's something a little bit special. Suzy Chase: When I first got it, I was like, "Oh my God, I broke it," but then I realized. Stacy: Well, it's tricky because I have actually have... There's one or two people who left some comments when they purchased the book on Amazon that were like, "This book's broken. Mine came damaged." We had to respond to them and be like, "No, actually, that's the design." It's different, and it takes some getting used to when you first open it. You're like, "Wait, is this supposed to be this way?" I hope that people will go get it and love it.Suzy Chase: Talk a bit about how the beginning moments of a meal are the best moments.Stacy: This part, I think, plays into the nostalgia from family events and holidays, and then also just when you're traveling and you have that moment where you know you're in a great place, you've met some new people or maybe the table next to you at the restaurant leans in to give you a cheers when you all sit down or something. I just love that feeling of when you have friends over or you're out to dinner, and the first moment you sit down, you're so excited for the meal. Maybe you're still standing around having your first glass of wine, and the alcohol flush is just beginning to hit your cheeks. Everybody's so excited to be together and you're not yet stuffed, so your appetite's going, and those first platters of food roll out of the kitchen. That is just the best moment in the party. The platters look gorgeous and you're so excited to discover what the cook is treating you to. I just think that's my favorite part of the meal or it's become my favorite part. That is what I was trying to celebrate in Piatti, and extend so that that moment can feel like it's blasting through the gathering.Suzy Chase: In my opinion, your black lentils with burrata on page 67 is a super luxurious comfort food. Describe this dish. Stacy: Well, this actually plays into what I mentioned before, which is my love for texture and dishes. Burrata is so wonderful. It's a style of Mozzarella that has a very creamy center. It almost spills open a little bit when you spoon into the ball of burrata. That's so delicious, and it's perfect for spooning atop a piece of bread or just laying it atop some vegetables, but I always feel like when you're eating burrata, again, I want a little bit of texture, a little bit of variety, and bite after bite, burrata can be redundant, so I put a ball of burrata on top of what was a very simple black lentil salad. Lentils are very much an Italian ingredient, especially in the central and northern part, I think, of the country. You can simply boil some black lentils in some salted water. You can do that a day ahead. You can do that three days ahead. That can sit and just be served at room temperature. Then right before you're going to serve this dish, you wilt a little bit of red onion, a little splash of vinegar and some baby spinach in a pan, and you end up spooning that into the black lentils. Then flip the ball of burrata on top when you serve it to your guests. When they're digging in with their spoons or with a big piece of bread, they get a little bite of that onion for a little bit of that heat that onion gives off. There's some green in there, so the plate looks just more festive, and g that sweetness of the vegetable. Then you also have this texture of the lentil, which is that nice al dente beans. I just think it's a way to sort fancy up just a plain old ball of burrata, but it takes less than 10 minutes to get to the table. Suzy Chase: The other evening, I made your recipe for warm artichokes with aioli on page 93. Talk about how artichokes are a celebratory food for you. Stacy: Artichokes are so beautiful. First of all, they just command a lot of attention at the table, and I think they're not a vegetable that you see that much because they take some work. To me, they feel a little bit more special occasion. They're a little bit on the pricier side when it comes to vegetables. Cutting into them, and peeling out the choke, which you have to do if you're going to serve them whole is a lot of work. You gotta put a little muscle into it, and then they take a decent amount of time to cook until tender. For me, I think they just bring that special occasion feeling to a table. They're also something that I reserve for when I have time to do it and when I want to bring that something a little bit extra special to the table. There's actually a beautiful artichoke dish on the cover of the book, which I thought just captured the spirit of this simplicity but also the Italianism of Piatti very well. Then inside, the recipe that you're speaking about is actually even easier because you can braise and boil the artichokes ahead of time, get them tender, and then serve them either fresh out of the pot like that or chill them and allow them to just be ready when your guests come over. Put out these chilled artichokes, and then you've got this really simple, garlic aoili that's got a little bit of citrus peel in it and some olive oil. Together, the artichokes are so mild and vegetal, and this aioli's got that spice from the garlic and it's really creamy and rich. It becomes a really fancy seeming dish, but it's a vegetable with a dip and that's it. Suzy Chase: With my artichokes, I cut off the stem, but I see on the front here, you have the stems intact. Do you eat the stem?Stacy: I do. Actually, in my family... I mean, the stem is almost an extension of the artichoke's heart. The difficult part about it is it's got a fibrous skin on the outside. If you're going to use the stem, I just take a vegetable peeler and just peel the outside of the stems so that you're only exposing and reserving the tender part in the center. One of those wonderful treats that you'll see in a fancy Italian market is long-stem artichokes. If the stem has that consistency of the heart, it gets really tender. It stores the heart of the flavor of the artichoke. In my family, sometimes when we make stuffed artichokes, we actually cut off the stem and cut it into really fine diced, and then put that into our artichoke stuffing. It's like you're stuffing the artichoke with its own most delicious part.Suzy Chase: Oh my gosh. Stacy: If you can find the artichokes with the stems on, you should always buy the stem.Suzy Chase: That sounds amazing because my favorite part is the heart. Now, I know the heart goes a little more into the stem, so that's exciting. I also made your mini prosciutto and pecorino panini on strawberry buttermilk biscuits on page 106. Now, when I think about Panini, I think about ciabatta or a baguette but never about buttermilk biscuits. Talk a little bit about this.Stacy: Well, this is part of the reason that I called the book Inspired by Italy and not just 100% straight word Italian, because I do allow myself to take some liberties and infuse some better textures and flavors and just some different updates to some of the recipes that I love from traveling around Italy, but a panino in Italy is often very simple. You see them everywhere from restaurants in the center of Rome to airport as you're passing through. I think you can find a good quality one anywhere. Usually, they just contain a couple of slices of cured meat of some kind and then maybe a slice of cheese. At the most, you might find something like a giardiniera or a couple of handful of arugula on top, but they're very, very straightforward normally. With that in mind, I wanted to do a riff on a Panino that you can put out for guests when they first arrive, again, something very simple that doesn't take you much effort in the kitchen, but fills them up a little bit, something to serve with that first glass of wine. I find out, "What if I did it with a really flaky biscuit?" I used almost more of like a southern American style buttermilk biscuit recipe. I wanted to even go a little step further and make it fancy and special, so I put spring strawberries into the dough. You've got your flaky biscuit, and if you're serving this fresh out of the oven, that's still warm in the center and it's got a crusty exterior, and then you have these little pockets where you'd get like a burst of fresh rate strawberry flavor. With the salty prosciutto and pecorino cheese that goes inside, it is the best little snack. That is a good breakfast. That's a good meal in and of itself if you make a bigger version, but I love it as a first bite, and so do the people who come over.. Suzy Chase: Now, to my segment called My Last Meal, what would you have for your last supper?Stacy: Off the top of my head, I know that it would have to be something that reminded me of my happy place in life. That was around my grandmother's kitchen table. Again, she learned to cook from her mother and probably her mother before that. Also, my grandfather's mother was a wonderful cook, so everything that they served just could melt you with its deliciousness. Something that we served that maybe I could definitely have this as my last meal actually was we made our meatballs in the morning on Sunday mornings. We never served them in red sauce and spaghetti or anything. We served them straight out of the pan. We'd fry them in a big pool of olive oil. Then they were filled with garlic and fresh herbs and all this delicious warm and crispy beef on the outside. We would take them straight from the pan with a fork and just put them onto a nice fresh roll, and eat a meatball sandwich with nothing else but a meatball and its own olive oil that it was fried in. That was breakfast every Sunday morning at grandma's house. I would definitely take that as my last meal. Suzy Chase: Is that recipe in Piatti?Stacy: It is. I don't serve it on the roll because I thought that might be a little bit much for a quick bite before your meal, but it's one of the last recipes in the book, My Grandmother's Fried Beef Meatballs. Suzy Chase: Oh, I can't wait to try that. Where can we find you on the web and social media?Stacy: Well, I kept it simple. Mostly if you search my name in any of those mediums, you can find me. On Instagram, I'm at Stacy Adimando. My website is just stacyadimando.com. You can find links to purchasing the book there, and you follow along to see where I'll be having events with Piatti coming up. Suzy Chase: This is the crowd-pleasing cookbook you want to bring with you on your trip to the beach house, lake house or cabin this summer. Thanks so much Stacy for coming on Cookery by the Book podcast.Stacy: Thank you so much. It was a real pleasure.Outro: Follow Suzy Chase on Instagram at Cookery by the Book, and subscribe at cookerybythebook.com or in Apple podcasts. Thanks for listening to Cookery by the Book podcast, the only podcast devoted to cookbooks since 2015.

Tweet D and L Coffee Service Inc. and Sysco Corporation Sysco Philadelphia CAKE from Sysco at www.trycake.com/smallbites to get $750 off activation costs present the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, April 14th at 635pm EST with us possibly doing the IMPOSSIBLE We are thrilled to welcome Chef Robert Irvine who is a world class chef, fitness authority, and philanthropist who seeks to inspire people to live better each and every day. He is the host of one epic night of food and music the 3rd Annual Beats 'N Eats - Food + Music Event at The Fillmore Philadelphia on May 13th from 7-11pm. Beats 'n Eats– A Food + Music Event– hosted by Chef Robert Irvine– is an immersive, one-of-a-kind food and music experience designed to increase opportunities for our veterans and members of the military. The event features a family style, six-course meal prepared by local and celebrity chefs such as Andrew Zimmern, Buddy Valastro, Cat Cora, Jose Garces, Kevin Sbraga, Marcie Turney, Matt Fein, and more with live music performances from both established and emerging artists between each course. Robert is a tireless supporter of our nation's military. He believes that none of his success would be possible without the brave men and women who defend our freedoms. For that reason, Robert founded Robert Irvine Foundation in 2014 to support veterans and their causes. Grants have been awarded to the USO, Valor Service Dogs, the Gary Sinise Foundation, and the American Veterans Center. For those of you who can't make the event but still want to see Chef Robert Irvine, Robert pioneered a new genre of programming for Food Network with his extreme cooking challenge show, Dinner: Impossible and parlayed that success into the even more popular Restaurant: Impossible which returns on the Food Network on April 20th with new episodes. Additionally, Robert has hosted or appeared on Food Network shows including Worst Cooks in America, Next Iron Chef, Restaurant Express, Chopped: Impossible and many more as well as doing partnered workouts with his wife Gail Kim to motivate and push each other at the gym. For more information or to purchase tickets for Beats 'n Eats– A Food + Music Event visit https://www.beatsneats.co/ Some people have called our show very cheesy, so we thought who better to have join us then Janet Fletcher the author of weekly blog, Planet Cheese, that is read by cheese enthusiasts internationally, is the cheese columnist for Specialty Food Association and The SOMM Journal magazines, and she is a member of the Guilde Internationale des Fromagers. Fletcher's journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, SAVEUR Magazine, Fine Cooking, and Food & Wine. Janet will be on to talk about her latest book “Wine Country Table: With Recipes that Celebrate California's Sustainable Harvest” from Rizzoli New York. Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking. Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries--including Cakebread Cellars, Domaine Carneros Winery, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop & Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few--whose sustainable practices highlight the future of responsible farming and wine-growing embraced throughout California. Janet also teaches cooking and cheese-appreciation classes around the country www.janetfletcher.com Then coming in studio to talk about Philly's hottest dining destination East Passyunk Avenue is Adam Leiter the Executive Director of East Passyunk Avenue Business Improvement District (EPABID) and Dominick Leuzzi the co-owner of Stogie Joe's Tavern. He will talk about their Flavors on the Avenue Street Festival event held on Sunday, April 28, 2019 from 11:00am to 5:00pm. Flavors will take over five blocks of East Passyunk from Broad to Dickinson. The street will be filled with tasty bites and seasonal sips from dozens of restaurants, bars and cafes. Philadelphia's top chefs will fire up signature dishes and inventive small plates - putting their own twist on street food. Come for the food, but be prepared to stay for the day! On top of award-winning cuisine, experience all that East Passyunk has to offer with live entertainment, on-trend fashion, sidewalk sales, free family fun, crafters, art and much more! From the sweet to the savory, the casual to the fine dining, the American to the international, the Flavors media tasting tour has it all with selections from Bing Bing Dim Sum, Brigantessa, Cantina Los Caballitos, Fuel Healthy Kitchen, Mamma Maria Ristorante, Marra's Philadelphia - Italiana Cucina, Noir Philadelphia, P'unk Burger, Redcrest Fried Chicken, Stogie Joe's Tavern, and Ristorante Tre Scalini. Flavors has become one of Philadelphia's tastiest spring festivals and block parties. Text your friends and tell them "Meet me on East Passyunk!" Last, but certainly not least we are excited to have on Chef Paul Watterson of The Fanwood Grille. The Fanwood Grille (34 South Martine Ave., Fanwood) within six months of opening won the award for having the Best Soup in New Jersey, according to The The Daily Meal food website. Well Last summer, Fanwood Grille established themselves as a destination for fans of authentic Maine lobster rolls, and now has a growing reputation for its foot-long hot dogs. The eatery serves home-cooked food made on-premises with fresh ingredients and a little flair. (This in addition to having a classic diner/luncheonette menu of breakfast, burgers, grilled cheese, salads, soups and granola made from scratch on premises.) Some customers believe the Chicken Noodle Soup is almost medicinal and call in advance to reserve it because it sells so quickly. Along with other classics like Lobster Bisque, creamy Butternut Squash, and the award-winning New England Clam Chowder, chef Paul Watterson has invented soups including Mango Chicken Habanero, Falafel Soup (vegan and gluten-free),Italian Hot Dog Soup, and Cream of Thanksgiving Soup. They all sound delicious and can't wait to talk to them. 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 for Blog Eating in SJ, 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 available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well 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 "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com and a documentary film of his life by Ian Karr will be released Fall 2019. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. Go to www.trycake.com/smallbites and you and our listeners can get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience and STOP worrying about tracking every sale as CAKE does that for you. You can automatically save information and review it later, from anywhere. The post Small Bites – Episode 108 appeared first on Wildfire Radio.

In today’s episode, I’m speaking with Saveur magazine editor, Alex Testere about what it really takes to get your work noticed by the SAVEUR team, how to write good food stories and have a chance at winning that elusive SAVEUR food blogger award. You can find the show notes as well as your essential instagram tool guide and your content and goal setting planner here: https://thelittleplantation.co.uk/eat-capture-share-podcast/how-to-get-featured-by-food-magazine-saveur  You can find me on instagram here: https://www.instagram.com/thelittleplantation/ And join my free creative community here: https://thelittleplantation.co.uk/blog/join-free-creative-community 

What’s that? You've never infused alcohol with cannabis?  Well, Rick and Kate’s guest has. And he wrote a book to teach you how to do it yourself: "Cannabis Cocktails, Mocktails and Tonics". Warren Bobrow is a trained chef, mixologist, and Cocktail Whisperer, and he's here to talk about his journey to becoming a Cannabis Alchemist. Did you know that in the 1800’s alcohol was a way to preserve cannabis? Warren talks with your hosts about medicinal and healing properties of cannabis, why you might choose to infuse cannabis into alcohol instead of food, which strains go with which alcohols, and the process of decarbing the cannabis so it has an effect when turned into a cocktail. They also touch on what’s legal (and not). Warren is a 5-time published author and was a Speaker at SXSW 2018 Conference and Festival. He has written articles for Forbes.com, Saveur magazine, Vodka magazine, Chilled, Prohbtd, and many other national and global periodicals. He was nominated for a Tales of the Cocktail Spirited Award in 2013, was a Ministry of Rum Judge in 2010 and a Rum XP judge in 2017, and was in the Saveur Magazine "100" in 2010. 

"I was inspired to write the book when my old editor-in-chief from SAVEUR Magazine reached out to me while I was in France because he'd read some online post that I'd written and said, 'You should think about writing a book.' And I remember telling him, 'No, I don’t want to write a book.'" Learn more: http://www.penguinrandomhouseaudio.com/book/531102/killing-it/

Welcome to Season 2, Gaggle! We're thrilled you came back and are celebrating your return with a fondue party. This episode covers Saveur Magazine's 1970, Fondue: The Fine Art of Fondue, Chinese Wok and Chafing Dish Cooking. Of course, it wouldn't be Gag Reflects without a nefarious twist and a visit to the World's Fair. Buckle up, gaggle, it's going to be a cheesy ride.

Tweet LIVE this Sunday, November 5th at 635pm Small Bites on Wildfire Radiowith Derek away, Glenn and #Actor John DiRenzo will play. We are thrilled to welcome Robyn Eckhardt who is an American food and travel journalist based in Piemonte, Italy. Her writing and recipes have appeared in SAVEUR Magazine, the New York Times, The Wall Street Journal, Cured, The Economist's monthly magazine 1843, SBS Feast magazine, AFAR, Food & Wine, Travel + Leisure and the Chicago Tribune. Since 2005, Robyn has published, with 'Istanbul and Beyond' photographer David Hagerman, the food blog EatingAsia, which focuses on ingredients, food markets, cooks and food artisans, and culinary cultures in Turkey, south east Asia and beyond. In 2014 and 2016 EatingAsia was named Editor's Choice, Culinary Travel in the Saveur Food Blog Awards. EatingAsia has been featured and/or cited for excellence by the New York Times, BBC, Food52, Australian Gourmet Traveller, The Guardian, The Splendid Table, CNN, and other media. 'Istanbul and Beyond' is the result of Robyn's nearly two decades-long passion for Turkey, its food and its people. After her first trip to Turkey in 2008 Robyn studied Turkish at University of California, Berkeley, while returning annually to Turkey to travel. Between 2011 and 2015, as they conducted research for 'Istanbul and Beyond', Robyn and David clocked more than 16 months on the road, covering more than 15,000 miles, in Istanbul and Turkey's eastern half. Several of the regions featured in 'Istanbul and Beyond' are little referenced by food writers outside of Turkey; many recipes in the book have never before been published in English. From village home cooks, community bakers, café chefs, farmers, and fishermen, they have assembled a broad, one-of-a-kind collection of authentic, easy-to-follow recipes: “The Imam Fainted” Stuffed Eggplant; Pillowy Fingerprint Flatbread; Pot-Roasted Chicken with Caramelized Onions; Stovetop Lamb Meatballs with Spice Butter; Artichoke Ragout with Peas and Favas; Green Olive Salad with Pomegranate Molasses; Apple and Raisin Hand Pies. Many of these have never before been published in English. When not reporting, writing, developing recipes, or simply traveling to eat, Robyn organizes food and photography workshops with David in Turkey, Italy, and Asia. Then in studio we are happy to have join us Executive Chef Jenn Grosskruger of Ocean Prime. Chef Jenn's love of cooking developed at a young age, when she would prepare simple meals for her family. Now Chef Jenn oversees one of Philadelphia's largest scratch kitchens with a team of culinary professionals behind her. Ocean Prime is a modern American restaurant and lounge from renowned restaurateur Cameron Mitchell. There are currently 14 locations from coast to coast, with the original location, Mitchell's Ocean Club, in their hometown of Columbus, Ohio. OCEAN PRIME delivers an extraordinary experience to guests: stunning settings and a vibrant energy, an impressive menu of seafood and prime cuts of steak, signature cocktails, a Wine Spectator-honored wine list and truly genuine hospitality. Each OCEAN PRIME location is unique and inspired by the energy of the city where it's located. Dramatically designed, the restaurants are social, fun, and glamorous. Every element has been carefully curated with attention to every detail. They specialize in incredible seafood and prime steaks, but OCEAN PRIME is much more than just a steakhouse or a seafood restaurant. OCEAN PRIME is an extraordinary dining destination. Their menu features classic dishes crafted with a modern sensibility and an appreciation for ingredients. With lighter fare, like their shellfish cobb salad and sushi, as well as more indulgent items like their smoking shellfish tower, juicy steaks and decadent desserts, there's something for every occasion. We also have coming in studio Mark Van Horn the owner of French Quarter Bistro in Royersford Borough, Pennsylvania. French Quarter Bistro is one of the area's premier destinations for pleasant dining and superb cuisine. Situated in one of Royersford's most congenial settings, they offer a casual, comfortable atmosphere and it is the perfect place to spend time with family and friends. Their friendly staff looks forward to making your next dining experience pleasant and truly unforgettable. We can't wait! 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. 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 new 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 appears 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 recent 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. The post Small Bites – Episode 69 appeared first on Wildfire Radio.

Bit by a Fox is a cocktail blog run by Prairie Rose. Prairie was the winner of Saveur Magazine’s Best Cocktail Blog in 2014, and she’s been killing it ever since. A couple years ago she moved from New York to Los Angeles, and in addition to talking about that move we also discussed how she got into the cocktail scene, where the name Bit by a Fox comes from, and her upcoming podcast. I had a lot of fun with this one, hope you all enjoy, cheers! Bit by a Fox Website: http://bitbyafox.com/ Bit by a Fox Instagram: @bitbyafox Shots of History Website: http://shotsofhistory.com/ Shots of History Instagram: @codylwheat

Who owns Southern food? In this episode, we tackle the concept of cultural stakes, ownership, and the character of Southern regional cuisine. Zahir talks to author and Southern food scholar John T. Edge about his new book, The Potlikker Papers. In the second segment, you'll hear from Amanda Yee, a Chinese, Norwegian, and African-American chef who, in her words, pulled a James Baldwin and set out to bring Southern cuisine to Scandinavia. According to Amanda, battling locals' preconceived notions is half the battle. We hope you enjoy the show.   LINKS DU JOUR Racist Sandwich is a finalist in the 2017 Saveur Magazine blog awards. Vote for us! Amanda Yee's upcoming restaurant, The Blues Woman Who Owns Southern Food? in the Oxford American An Open Letter to Paula Deen by Michael Twitty  

  Life happens in the kitchen. And, life is better in the kitchen with our ‘Kitchen MUST haves’.  Listen in as we chat about the items that we can’t live without in our kitchens.  Maybe one or more will become favorites of yours too.  If you have a ‘kitchen must have’ call us and let us know what it is so we can try it out. We three like to add a table lamp, artwork and other decor items to the kitchen so it feels less utilitarian. Anita uses big bowls on her counter as decor and get her other kitchen styling tips.  CLICK HERE Yvonne’s kitchen is not complete with her well used cookbooks. Here are a few of our favorites: A vintage volume of Mastering the Art of French Cooking  by Julia Child Barefoot Contessa Family Style  by Ina Garten The Foothills Cuisine of Blackberry Farm  by Sam Beall & Marah Stets Cook Like A Rock Star by Anne Burrell Making Of A Cook by Madeleine Kamman The Heart Of The Artichoke by David Tannis Saveur: The New Classic Cookbook by Saveur Magazine Make The Bread Buy The Butter by Jennifer Reese (so funny!) Back In The Day Bakery Cookbook by Cheryl and Griffith Day Houston is Cooking at Home by Ann Criswell. Here are some terrific storage ideas with style from Anita.  CLICK HERE Try Maldon Sea Salt as Kelly suggested and we think you’ll get hooked.  To read about this flaky crunch salt CLICK HERE.  To pick up a box CLICK HERE. Free your backsplash from electrical outlets like Kelly.  CLICK HERE Read Anita’s post on Kitchen must haves.  CLICK HERE Take a tour of Yvonne’s farmhouse kitchen. CLICK HERE See Yvonne’s favorite kitchen gadgets. CLICK HERE See Yvonne’s Functional And Fabulous kitchen racks. CLICK HERE. Have a moment to subscribe rate & review our podcast?  Awesome – thx! Do it HERE. Subscribing means you’ll never miss an episode.  Rating & reviewing let’s know how we are doing. If you do subscribe, rate & review send us an email or call to let us know you did and your itunes name so we can read your review.  Then we’ll enter you to win a darling Decorating Tips & Tricks mug. You can call us @ 323 480-4408 or email to decoratingtipsandtricks@gmail.com . We’d love to hear from you!  Suggest a topic for us to cover or ask a question. Thank you to all those who have called in & emailed already.  We SO enjoy hearing your voices & thoughts!! Until next time… xo, Anita, Yvonne, & Kelly The post Episode 17: Kitchen MUST Haves appeared first on Decorating Tips and Tricks.

Adam Sachs is Editor in Chief of Saveur Magazine. We talk to Adam about what makes food and wine so meaningful to people all over the world.

We’ve cooked up a way for you to get Saveur magazine and support The Food Schmooze® at the same time. Editor Adam Sachs joins the party for the entire hour! The post Support The Food Schmooze, Get a Year of Saveur Magazine (Special Fundraising Show) appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

This week on In the Drink, host Joe Campanale is joined by Adam Leith Gollner, a contributing editor at Saveur Magazine. The author of The Fruit Hunters and The Book of Immortality, he has also written for The New York Times, The Paris Review, Travel and Leisure, Gourmet Magazine, and The New Yorker.

"There's a responsibility any historian has to history: you have to get it right.” Rien Fertel is a historian and author originally from Lafayette, LA. In 2012, he hit the road with photographer Denny Culbert to capture the essence of BBQ in the south . Now, he’s turned that research into a new book, recently released by Simon + Schuster, called  “The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook The WHole Hog.”  Rien’s work has also been featured in Saveur Magazine, Southern Living and The Local Palate, among others. Our conversation kind of hops around, from Rien’s time growing up in the kitchens of Louisiana, to why he attended grad school and why an unlikely contender is his favorite food city.  Full show notes available: andreawien.com/rien-fertel

Never stop learning, stay driven and motivated, teach your team about the business and tap into their higher needs, and how to use photo with social media; just a few of the things we'll be discussing this in this episode. In 2008, after years of gaining experience in the industry as a pastry chef, Summers Joined Lisa Carlson to open The Chef Shack; a food truck specializing in selling mini-donuts at farmers markets. The Chef Shack has since expanded to include multiple trucks, and two brick and motor locations, which include: Chef Shack Ranch; and Chef Shack Bay City. Chef shack has been featured by USA Today, Forbes Magazine, Saveur Magazine, Bon Appetit!

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk, host Mike Colameco kicks off the show with Gabriella Gershenson, the Food Features Editor of Everyday with Rachael Ray Magazine. Formerly of Time Out New York and Saveur Magazine, she is on the line chatting about her latest work, a fun #throwbackThursday project featuring celebrity chefs before they became the personalities we know and love today! John Flahavan, the Managing Director of Flahavan’s Irish Oatmeal as well as the the great-great-great-grandson of the founder Thomas Dunn joins Mike all the way from Ireland to discuss the company’s success as Ireland’s oldest private family food company with a history that spans over 200 years, beginning in the 1790s. New York Chef Missy Robbins rounds out the show in studio telling Mike about what she’s been up to since leaving A Voce and A Voce Columbus and what she has planned for the coming year, which includes a brand new restaurant, Lillia, located in Williamsburg. Missy shares some intriguing highlights from chef gadgets to entrees to expect from the new space. Tune in for a great show! Photo via Jamesbeard.org Photo via inc.com

NWP welcomes Betsy Andrews! http://www.saveur.com Betsy Andrews is the acting editor-in-chief of Saveur magazine and the editor of the new Saveur DRINK. She is a former dining critic for The New York Times, a former Zagat editor, and created Food & Wine magazine's first-ever blog, "On the Line in New Orleans," an inside report on the rebuilding of the New Orleans restaurant industry after Katrina. She has also written about food and drink for Chow, Eater, Arrive, and other publications. Betsy is an author of two award-winning books of poetry: New Jersey, winner of the 2007 Brittingham Prize in Poetry, and The Bottom, winner of the 42 Miles Press Prize in Poetry for 2013.  Saveur: The New Classics Cookbook, More than 1,000 of the world’s best recipes for today’s home kitchen by James Oseland & the Editors of Saveur From the editors of America’s award-winning favorite culinary magazine, features more than 1000 well-curated recipes in an essential collection for home cooks everywhere with an emphasis on home cooking, tradition and heritage, and real food that evokes flavors from around the world. http://www.facebook.com/northwestprime  Free Trial 1st BOOK FREE are audio books right for you? http://audibletrial.com/northwestprime  

PEN Center USA presents The Rattling Wall, Issue 3 FEATURING: Benj Hewitt, Rhoda Huffey, Mandy Kahn, Amelia Morris, and Rachel Reynolds Join us as LA literary journal The Rattling Wall presents writers from Issue 3 reading their work.  Drinks will follow the reading and signing. Benj Hewitt is a Los Angeles-based writer and winner of the 2012 John Steinbeck Short Story Award. He recently finished his first book When I Come Around, a coming-of-age memoir set in the Bay Area during the glory days of grunge and the dawn of the dot-com era. He has been long-listed for Ireland's Fish Publishing Short Memoir Contest and was a finalist for the 2012 Summer Literary Series Contest in Poetry. His essays on politics and parenting have appeared in Huffington Post and Modern Mom. Rhoda Huffey is the author of the novel The Hallelujah Side, which was chosen as a Barnes & Noble Discover Great New Writers book. Her short fiction has appeared in Ploughshares, Tin House, Santa Monica Review, and Green Mountains Review. She lives in Venice Beach, California. Mandy Kahn is coauthor with Aaron Rose of the nonfiction book Collage Culture, which was also released as an LP record with a score by No Age. Her recent appearances include readings, signings, and talks at Art Center College of Design, Beyond Baroque Literary Arts Center, the Last Bookstore, Family, the Silver Lake Jubilee, the Shoreditch House (London), Motto (Berlin), Printed Matter (New York), Colette (Paris), the Celebrity Author's Luncheon for CALM (Santa Barbara), and Davies Symphony Hall (San Francisco). Kahn is writer-in-residence for the live event The Series, for which she writes poetry, prose, and experimental theater in collaboration with choreographers, musicians, and performance artists. Both her poetry and her prose have been anthologized. Amelia Morris lives in Los Angeles and authors the food blog Bon Appétempt. When she's not tramping around on trumped-up charges, she's writing, dancing, and prancing. Her handiwork has appeared on saveur.com, bonappetit.com, westelm.com, Gourmet Live, Refinery 29, the Los Angeles Times, and Elle Girl Korea. Bon Appétempt has won two of Saveur Magazine's Best Food Blog Awards: Best Culinary Essay in 2011 and Best Food Humor Blog in 2012. Additionally, her writing has been published in McSweeney's Joke Book of Book Jokes and her first novel Will & Margot patiently awaits publication. Rachel Reynolds is a student of creative writing and classics at the University of Redlands Johnston Center for Integrative Studies. She has been the recipient of two first place prizes and a second place prize in the University's annual Jean Burden Prize for Poetry contest. THIS EVENT WAS RECORDED LIVE AT SKYLIGHT BOOKS FEBRUARY 2, 2013.

This is episode #42 with food and documentary photographer, Penny De Los Santos! Penny is an award-winning internationally published photographer and she is the Senior Contributing photographer to Saveur Magazine and a contributing photographer for National Geographic Magazine. She has been to over 30 countries and she’s been published in numerous publications including: Martha Stewart Living, Time Magazine, News Week, Sports Illustrated, Caribbean Travel and U.S. News & World Report. In this episode, Penny talks about why she decided to specialize in food photography, how she’s been able to combine her documentary approach with food and she chats about the realities of the photo business!

On the first Let’s Eat In episode of 2013, Cathy Erway is on the phone with James Oseland, Editor in Chief of Saveur Magazine and judge on Top Chef Masters. James and Cathy talk about the evolving demographic of Saveur Magazine, and the magazine’s focus on global food and home cooking. Hear about the Saveur book, The Way We Cook, and how it acts as an anthropological reference for food culture. What cuisines have peaked James’ interest recently? Find out where James trained his palette, and the flavors that were instrumental in fostering his love for eating. What place does a print publication like Saveur have in a digital world? Find out on this episode of Let’s Eat In! This program has been brought to you by 360 Cookware. “A lot of food imagery that goes out in the Western world tends to glamorize and fetish-ize the act of cooking.” [5:30] “The mission of the magazine is to really celebrate global cooking… Not giving precedence to one thing over another, but really celebrate the colorful mosaic of world cooking.” [8:30] — James Oseland on Let’s Eat In

Interview with Stephen Beaumont, Saveur Magazine, "Savor a World of Authentic Cuisine".