Podcast appearances and mentions of Scott Conant

The ConversationThe Restaurant Guys welcome Scott Conant to a conversation LIVE at the New Brunswick Performing Arts Center. They talk about Scott's origin story, what it's like being a television personality as a host, judge and competitor and why he's going to upgrade the Italian products you can use at home: it's all about soul.The Inside TrackThe Guys have enjoyed Scott's cooking and vision since they ate his food at his NYC restaurants and had Scott as a guest on The Restaurant Guys in 2005. Scott has uttered Mark's favorite line spoken on television. (It was directed at one of their former chefs. You'll want to hear it!)Scott explains what has guided him throughout his life and advises young chefs to do the same.“When I identify bullshit, I walk away from it. I think that's been really difficult for me at certain times in my career. It's always served me in the end because I only choose the things that I love to do, but I do it with full commitment, with no expectation of result except the love and the passion that I have for it,” Scott Conant on The Restaurant Guys LIVE 2025BioScott opened L'Impero in NYC. Following L'Impero, Scott went on to open Alto. Scott left L'Impero and Alto in 2007 and, in 2008, launched Scarpetta in Manhattan. Later, Cellaio in Monticello, NY then The Americano in  Atlanta, GA.Scott is known as a judge on Chopped for over a decade and frequent co-host on Beat Bobby Flay. His newest show, House of Knives, debuted in 2025. In addition, Scott has made frequent guest appearances on The Today Show, Rachael Ray Show, and Good Morning America, and others.    Scott's most recent cookbook is Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen.He is opening up several new eateries and launching a consumer products line in 2025. ​LinksHouse of Knives on Food NetworkThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our 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

The BanterThe Guys talk about Francis' decadent evening the night before with some industry mavens and a hog's head.The ConversationThe Restaurant Guys talk with writer Melissa Clark about her new cookbook Chef Interrupted which simplifies chef's recipes for the home cook. The discuss cooking shortcuts, macaroni and cheese and kitchen gadgets that make your meal preparation easier and prettier.The Inside TrackThe Guys are loyal readers of Melissa's articles and they love the concept of her new cookbook. Mark even gave her a tip.Mark: The fact that water should never touch your pepper was one of those things we just classically learned in my family. In my family, we would wash with olive oil. Melissa:  That is such a good idea! If I had a recipe from you in this book, that's the kind of thing that would come out in the conversation we'd have. And I'd write it down because I think that's brilliant!Melissa Clark on The Restaurant Guys Podcast 2006BioMelissa Clark is an American food writer, cookbook author and New York Times columnist. Clark has been a regular guest on television series such as Today show, Rachael Ray and Iron Chef America and on several radio programmes. In her early career, Clark was a freelance writer for various publications, including the New York Times. In 2007, she began her weekly "A Good Appetite" column at the New York Times and she became a full-time staff writer at the Times in 2012.Melissa has written more than 40 cookbooks.She's won two James Beard Foundation awards and two IACP awards (International Association of Culinary Professionals) Her work has also been selected for the Best American Food Writing series.InfoMelissa's bookChef, Interrupted: Delicious Chefs' Recipes That You Can Actually Make at HomeMelissa's sitehttps://www.melissaclark.net/Benriner SCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our 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

The BanterThe Guys talk about the drive of hospitality and it isn't what some folks say it is. The ConversationsThe Restaurant Guys welcome writer Genevieve Yam to discuss the decline in quality of Honeycrisp apples. Genevieve, who has investigated this issue, shares what happened and how we can keep other varieties from following suit.The Inside TrackThe Guys have been fans of Honeycrisp apples since the 1990s and even gave them as birthday gifts. Genevieve's article about the apple's origin, rise and “crapification” intrigued them so they had Genevieve on to tell them about it.“Dr. David Bedford and Dr. Jim Luby, two scientists working at the University of Minnesota's fruit breeding program came across a tree that was actually slated for the trash. Bedford was extremely curious about this tree. He thought that it had not been given a fair chance and decided to do a little bit of research and what he did changed the course of apple history because what would have ended up in the trash ultimately has become one of the most popular apple varieties here in the United States,” Genevieve Yam on The Restaurant Guys Podcast 2025BioGenevieve Yam is a writer and editor based in New York. After graduating with a degree in politics and a brief stint in the start-up world, she enrolled in the International Culinary Center in New York City and cooked at Blue Hill at Stone Barns and Per Se.  After that, she became a freelance food stylist, a recipe tester and editor for the new edition of The Essential New York Times Cookbook, a personal chef, and a contributor to various publications. Most recently, she was an editor at Epicurious. Genevieve is currently an editor at Serious Eats, where she writes, edits, and develops recipes.InfoGenevieve's Honeycrisp articlehttps://www.seriouseats.com/how-honeycrisp-apples-went-from-marvel-to-mediocreCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our 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

This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe herehttps://www.buzzsprout.com/2401692/subscribeThis is a Vintage Selection from 2007The BanterThe Guys tell how being a regular at a restaurant can be a wise investment.The ConversationThe Restaurant Guys host Tony Soter of Etude Wines and Soter Vineyard about the joys and challenges of creating cabernet sauvignon, pinot noir and sparkling wines and how Tony has been able to find success in both California and Oregon. The Inside TrackThe Guys reminisce about a particular bottle of Tony's pinot noir that may have changed Francis' life and talk about the true purpose of wine: enjoyment.“The ultimate satisfaction is when you can sit there and watch the bottle go down and watch the smiles on people's faces,” Tony Soter on The Restaurant Guys Podcast 2007BioTony Soter is the founder, with his late wife Michelle, of Soter Vineyards at Mineral Springs Ranch in Yamhill-Carlton, Oregon. Soter is a Portland, Oregon, native who began his remarkable 40-year winemaking career in the Napa Valley. After graduating from Pomono College in southern California with a degree in philosophy, Soter joined the staff at Stag's Leap Wine Cellars in 1975 to learn the trade. By 1982, he released his own wine under the Etude label, selling the winery almost 20 years later. In the meantime, Soter worked as consulting winemaker for such world-famous Napa estates as Araujo (now Eisele), Chappellet, Dalla Valle, Shafer, and Spottswoode, among others. After almost 30 years in California, Soter moved back to Oregon and founded Soter Vineyards in 1997, where he is still making some of the most heralded pinot noirs in the state.InfoSoter Vineyardshttps://www.sotervineyards.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our 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

The ConversationThe Restaurant Guys are thrilled to host chef Rocco DiSpirito on stage for their inaugural LIVE show. Rocco talks about family legacy, Tournament of Champions, and shares some secret ingredients to elevate weeknight meals. The Inside TrackThe Guys got acquainted with Rocco's cooking back in the ‘90s when he cooked them one of the greatest meals of their lives at Union Pacific.  ”Art is when craft and point of view intersect. You have to have a point of view to become an artist. When you can elevate your craft plus a point of view into something that you remember 30 years later, that's a pretty good life moment,” Rocco DiSpirito on The Restaurant Guys LIVE! 2025BioRocco DiSpirito is an Italian-American chef, television personality, and author of 15 cookbooks. At the age of sixteen Rocco began his formal studies at the Culinary Institute of America and trained in Europe. He returned to the states to work at Lespinasse; the restaurant received four stars from the New York Times.At 31, Rocco subsequently opened two Manhattan restaurants. Union Pacific was the first, and shot Rocco to fame. He also opened Rocco's which was  the subject of a reality series called “The Restaurant”, featuring his mother Nicolina making her famous meatballs.He has appeared on Good Morning America, The Oprah Winfrey Show, The Tonight Show with Jay Leno, Jimmy Kimmel Live, and was the first chef to compete on ABC's Dancing with the Stars.Rocco is frequently on Food Network's Chopped, Guy's Grocery Games, Beat Bobby Flay and now Tournament of Champions.He is the author of 15 cookbooks including three New York Times bestsellers. He received the James Beard Award for his first cookbook, Flavor.InfoRocco's bookshttps://www.roccodispirito.com/cookbooksTournament of Champions on Food NetworkCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our 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

This is a Vintage Selection from 2006The BanterThe Guys discuss one mayor's aim to eliminate non-English advertising and why they think that's a stupid idea. The ConversationThe Restaurant Guys welcome back Dr. Steven Witherly, to discuss the science of why humans like junk food and how we can use those tactics to get kids to eat their broccoli. The Inside TrackThe Guys have had several enlightening conversations with Steven Witherly. In this episode he shares some foods with superpowers that can elevate almost any dish.“ These are foods you can put in your cooking today without even changing the flavor profile, but it will be better. They're small things. For example, soy sauce is a secret weapon pleasure food, so is cheese, so is garlic, and my favorite of all is adding parmesan cheese to foods. That's a secret weapon,” Dr. Steven Witherly on The Restaurant Guys Podcast 2006BioSteven Witherly received his BS in dietetics and his MS in food science from the University of California, Davis, and his PhD in human nutrition from Michigan State University. He has worked for Nestlé Foods, Nutrilite, and Herbalife and as a food and nutraceutical consultant.He authored Why Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe!InfoSteven's bookWhy Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe!https://a.co/d/97w27JiCome see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our 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

The BanterThe Guys talk about a common practice that is dubbed “too hospitable.”The ConversationThe Restaurant Guys catch up with Alton Brown while he is on a bus in the middle of his Alton Brown Live tour. They laugh about culinary mishaps, debate using the title chef and elaborate on Mark's term “restauranting.”  The Inside TrackThe Guys and Alton found common ground on the desire and benefits to being a regular in an establishment.“ I want to be a regular. I don't need the new shocking experience. What I love is being able to walk in on a night when I do not have a reservation. And the maître d' sees me and not only gets me a table, and gets me my table. And the drink that I like best comes without me ordering it.I will tip until I bleed to death!” Alton Brown on The Restaurant Guys Podcast 2025BioAlton Brown is an American television personality, food show presenter, chef, author, actor, cinematographer, and musician. He is the creator and host of the Food Network television show Good Eats that ran for 14 seasons, host of the miniseries Feasting on Asphalt and Feasting on Waves, and host and main commentator on Iron Chef America and Cutthroat Kitchen. Alton is a best-selling author of several books on food and cooking. He is the recipient of two James Beard Awards and a Peabody. He won the Best Book award in 2003 for his first book, I'm Just Here for the Food, and the Broadcast Media Award in 2011 for TV Food Personality/Host. InfoAlton Brown Livehttps://www.altonbrownlive.com/Alton Brown (check out his 2025 book tour)https://altonbrown.com/book-tour-2025/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Scott Conant. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our 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

This is a Vintage Selection from 2005The BanterThe Guys answer a listener's question about foie gras and give a major beer manufacturer some advice.The ConversationThe Restaurant Guys talk to Scott Conant, chef of L'Impero and Alto about Italian and Italian-American food and why some have difficulty accepting it as high cuisine. The Inside TrackThe Guys had a wonderful meal at Alto and were glad to get a chance to discuss Scott's heritage and inspiration for his interpretation of Italian cuisine.“I think it's important to understand the emotion behind Italian food at the same time. It's the honesty of the cuisine, the integrity of the cuisine, and the soulfulness of the product and the extraction of flavor. So, those are the catchphrases that I try to live by,” Scott Conant on The Restaurant Guys Podcast 2005BioWhile at the Culinary Institute of America, Scott interned at the restaurant San Domenico in NYC.In September 2002, Scott opened L'Impero in NYC. Within weeks, the restaurant received a rave three-star review from The New York Times. Food & Wine went on to name him one of America's "Best New Chefs" in 2004.Following L'Impero, Scott opened Alto. After leaving those he opened Scarpetta (Manhattan, 2008), Cellaio (Monticello, 2018) and then The Americano (Atlanta, 2022).Since 2007 he has been a judge on numerous cooking shows such as Chopped and Beat Bobby Flay. His newest Food Network competition show, House of Knives, debuts March 2025. He is the author of four cookbooks.LinksHouse of Knives on Food Networkhttps://www.foodnetwork.com/shows/house-of-knives/articles/house-of-knives-announcement-food-networkScott Conanthttps://www.scottconant.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Chef Scott Conant after the show. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our 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

The BanterThe Guys learn a new term for a long-standing practice: zebra-striping. Do you zebra stripe??The ConversationThe Restaurant Guys are thrilled to host Lance Geiger, The History Guy. He has a prolific YouTube channel as well as a podcast where he presents history in bite-sized chunks. Lance tells stories about mustard, the banana trade and even poisonings. Listen to Lance! He could save your life. The Inside TrackThe Guys have watched many of The History Guy episodes on numerous topics. They talk with Lance about his motivation for his varied channel.“Part of it is because to really understand the present, we need to understand the past and try to remember accurately rather than this kind of constant process of rewriting the past to match our present.But part of it is just because it's a good story. It's fun. It's a channel that's intended to entertain you because I think history sometimes tells better stories than Hollywood does,” Lance Geiger, The History Guy on The Restaurant Guys Podcast 2025BioLance Geiger earned a college degree in history while working summers at Mount Rushmore National Memorial in South Dakota and Fort Necessity National Battlefield in Pennsylvania. Then he attended graduate school for speech communication and began teaching at Northern Arizona University.He started The History Guy channel in 2017 after being laid off from his job in insurance. By 2018 it had exploded amassing millions of views and thousands of followers. The channel currently has over a thousand videos and 1.5 million subscribers.InfoThe History Guy on YouTubehttps://www.youtube.com/c/TheHistoryGuyChannel/videosThe Tie Barhttps://www.thetiebar.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Chef Scott Conant after the show. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our 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

This is a Vintage selection from 2007The BanterThe Guys discuss a new breakfast treat and questionable reviewer tactics.The ConversationThe Restaurant Guys have chef Michael Psilakis on the show to talk about earning a Michelin star for Anthos, the first Greek restaurant outside of Greece to achieve that. Hear about the passion, dedication and a dark day that changed a front of the house guy into a world-renowned chef.The Inside TrackThe Guys appreciate Michael's obsession with excellence and his quest to find staff that feels the same. He shares an interview question.“ When I'm talking to young cooks coming in, what do you like to do? There's only one right answer. And if, if you don't love to cook, if you don't think about it when you're in the toilet in the morning, taking a shower, doing your daily chores, if it's not about food 24/7, then how the hell are you gonna be able to compete at this level?” Michael Psilakis on The Restaurant Guys Podcast 2007BioMichael Psilakis is an American celebrity chef, author, and restaurateur.The same space on the Upper West Side, Manhattan has been home to many of his restaurants including Onera, Kefi, Gus & Gabriel Gastropub, Fishtag followed by Kefi returning to this same location. Michael owned and operated MP Taverna in Queens.For his work at Anthos, Psilakis was named Esquire magazine's Chef of the Year in 2006. In 2007, he received a Michelin Star for Anthos. In 2008 he was named Bon Appétit's Chef of the Year.He is best known for his Greek cuisine and appearances on television shows including Ultimate Recipe Showdown, Iron Chef America, The Best Thing I Ever Ate and No Kitchen Required. Michael served as a judge on Ultimate Recipe Showdown and was twice a contestant on Iron Chef America. InfoMP Taverna (Michael's current restaurant)https://www.mptaverna.com/Come see The Restaurant Guys LIVE with Chef Scott Conant at the New Brunswick Performing Arts Center on Thursday, April 17! VIP tickets include a Meet & Greet After-Party with Chef Scott Conant after the show. Restaurant Guys Regulars get a discount so subscribe here https://www.buzzsprout.com/2401692/subscribe Get tickets at https://secure.nbpac.org/scott-conant. Our 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

Scott Conant reflects on the surprising moment when a fan got his signature and book title, Peace, Love, and Pasta, tattooed. The chef talks about his daughters' evolving culinary skills and their growing interest in cooking. He shares his experience opening The Americano in Atlanta and hints at more restaurant projects in the works. The conversation shifts to the new competition show, House of Knives, where chefs have full creative freedom to showcase their skills without mystery ingredients or randomizers. He explains the show's unique format, the high level of talent among the contestants, and the dynamic judging panel featuring Marcus Samuelsson and Judy Joo. Scott shares his updated perfect food day, cooking heartfelt Italian dishes for his late grandparents and bringing his journey as a chef full circle. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Scott Conant on Instagram: HERE Follow Scott Conant on X: HERE Learn More About House of Knives: HERE Hosted on Acast. See acast.com/privacy for more information.

This week's episode was recorded on location at the 2025 Winter Fancy Food Show, with Rich and Al reporting on the big trade show, while Gemini was under the weather. They speak to dozens of exhibitors at the show, get serenaded by a candy maker, and share Chef Scott Conant's big announcement from his keynote address. We share restaurant reports on visits to  Rosalie French Café, The Cheongdam Food Hall, Basilico, Tim Ho Wan and Rang's Cocina. Also: news about Sparrow + Wolf, Vegas Valley Winery, a bagel-eating championship, five Vegas semifinalists for James Beard Awards, and interview with Amari's Alan Mardonovich, Champion eater Joey Chestnut and Patty Peters.

Time to get your “nom” on! Al Mancini, host of the Food and Loathing Podcast is here with all the tasty foodie news, celebrity interviews and on-the-scene reporting; covering the most important restaurant happenings on [...] The post Neon Feast: Scott Conant's Keynote, Gio Mauro Honored, and James Beard Nominations appeared first on Highway Radio.

Sam and Nadia interviewed Scott Conant, celebrity chef and Food Network icon, on his spiritual path and life as a manifesting generator. Scott is a two-times James Beard Award-winning chef, cookbook author, and TV personality. Scott has been a judge on Food Network show Chopped for 16 years, has published four cookbooks to date, and has a portfolio of acclaimed restaurants.  Scott is also a devoted father of two and husband. He is a 1/3 sacral Manifesting Generator born under the Right Angle Cross of the Sleeping Phoenix (55/59 34/20).  In this episode, Scott shares about his spiritual journey for the first time publicly. He speaks about how his spiritual awakening began in 2005, growing to holding more compassion to others, the importance of creativity and passion for your work, and the love he experiences as a father. We talk about many parts of his Human Design, including his MG energy type, his incarnation cross, and several of his channels. This is an incredibly vibrant, motivating, and inspiring episode. Scott is a force. Having him on the podcast is an absolute joy.  Want to learn more about Human Design? Start here: Get your ⁠free chart⁠ Check out our free resources on ⁠YouTube⁠ and ⁠Instagram⁠ Purchase a 65+ page instantly downloadable, personalized ⁠Guidebook⁠ ⁠Book a reading⁠ with Nadia or with Sam or with Nadia AND Sam together for two takes on your chart :) ⁠Join Human Design Training⁠! Our next cohort starts September 4, 2024 --- Website: www.moonrisecommunity.com Editing: Paul Schuler, Crutch Phrase Studio Photography: Anna Kurat, https://annakurat.com/ 

Our Las Vegas week continues! Gina Marinelli is the chef and partner of La Strega, a coastal Italian restaurant charming Las Vegas's Summerlin neighborhood. She's worked in Las Vegas kitchens since 2006 for chefs like Michael Mina at Nobhill Tavern and Scott Conant at D.O.C.G. Enoteca, and now she's doing Italian food her way. Also on the show, we visit Fontainebleau Las Vegas and check out the growing food and drink options at the new opening.Lastly, it's our recurring three things segment, where Aliza and Matt discuss the three things they each took away from their exciting week in Las Vegas. These very special episodes of This Is TASTE are supported by Las Vegas.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Between speaking on a panel at The Chef Conference in Philly and catching a flight back to New Orleans, chef Nina Compton took time to sit down with Andrew and share the milestones in her life and career to date. From a fondly remembered childhood in Saint Lucia to the Culinary Institute of America to stints working for and with chefs such as Daniel Boulud, Scott Conant, and Norman Van Aken ... to owning and operating her own Compère Lapin in New Orleans ... this conversation packs a lot into 45 minutes. Evident throughout is Nina's love of cooking and her ongoing search for herself on the plate.Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Tyler Perry joins Hoda and Jenna as well as one of the stars of Perry's new film “Mea Culpa,” Trevante Rhodes. Also, a surprise proposal happens live during the show on Valentine's Day. Plus, chef Scott Conant cooks a delicious cast-iron skillet chicken + whoopie pie recipe perfect for a Valentine's Day dinner. And, sex and relationship expert Shan Boodram shares tips on how to spice up intimacy and romance with your partner. 

InterContinental Hotels brings a new luxury lifestyle experience to Atlanta's prestigious Buckhead neighborhood. Elevate your stay with stylish rooms and suites, the 21st floor Club Lounge, The Americano restaurant, and Spa InterContinental with an adjoining fitness center and heated saltwater outdoor pool. Host extraordinary events in one of our two gala ballrooms or 22 meeting rooms. Check out this exclusive interview with Kyra Oliver. She is the Director of Marketing for Intercontinental Buckhead Atlanta. We discuss renovations, happy hour and what you can expect this holiday season. For Bookings: https://www.intercontinentalat... Follow on IG: @intercon_buckhead_atl ASH SAID IT DISCOUNT: https://www.ihg.com/interconti... More: The hotel's stunning and sophisticated design sets an idyllic scene from the moment travelers step foot into the lobby. The newly redesigned Great Hall features iconic rose marble floors, dazzling light fixtures, and natural light from the private Windsor Garden. Large-scale abstract paintings by local mixed-media artist Niki Zarrabi adorn the walls and are a focal point of the space. The Americano - This Italian-American new culinary hotspot is led by two-time James Beard Award-winning chef and restaurateur, Chef Scott Conant. The restaurant serves breakfast, lunch, and dinner, and also features a bespoke café for morning treats. The restaurant's atmosphere is elegant and warm, with modern art, sculptures and moody lighting. Inside, the spacious dining room features butcher block tables and crescent-shaped booths, and outside on the terrazza, a large outdoor patio includes wicker chairs with thick cushions and stone-topped tables. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®

Joseph is the former host of Forktales and is currently working as the VP of Digital Experience for 3 Owl. He's also the author of “Stop Blasting My Mama” (a book about effective email marketing) and “The Bullhearted Brand: Building Bullish Restaurant Brands That Charge Ahead of the Herd.” Joseph's book, “Stop Blasting My Mama,” tackles the topic of email marketing and how modern marketing is overrun with overly aggressive terms – like blast and campaign – to describe what should be a friendly and civil interaction with consumers. Consumers today have more power today and can ignore brands – or cancel brands – whenever they want to. Technology is changing the restaurant industry and restaurants need to get onboard with that technological evolution or risk being left behind. QUOTES “One day we'll be able to do a podcast without mentioning the pandemic. Today is not that day.” (Joseph) “I always cringe when I hear the words ‘e-blast' or things like that because it's antithetical to behaviors of humans in general. Nobody is walking around saying ‘Gosh, I really hope I get blasted today.'” (Joseph) “I like to think of this world that we're in as one big party. If you walked into that party alone and you said at top of your lungs, ‘Hey everyone, I just want you to know that I'm really cool.” You're immediately not and you're going to have a hard time convincing everyone that you are.” (Joseph) “Restaurants are the backbone of every single economy – from micro local to federal. If you lose restaurants in the city center, you've lost the city center.” (Joseph) “The first victims of AI are the ones who phone it in. The mediocre hamburger won't be there anymore.” (Joseph) “Bro, we are not eating bugs. It's not happening. Unless there's some sort of nuclear holocaust, Americans are not eating bugs.” (Joseph) TRANSCRIPT 00:01.20 vigorbranding Well hey there um some of you watching this may be a little confused right now usually ah Joseph is on ah on the left side of your screen and for those that who are watching ah this podcast. The reason he's on the right side is because he's a guest a guest today. And I was honored to be 1 of Joseph's guests way back when um, the reason we've switched sides is Joseph has accepted another position. He's no longer with vigor or the provone marketing group but he's off into some wonderful new things that he's going to talk to us about and we're excited to to catch up with Joseph. Um. For those don't know my name is Michael Pavone I'm the Ceo of the provevone group and we have several different agencies in our holding company and we're excited to talk to Joseph. He's created 67 fantastic episodes and we're going to hit a little bit of your. History the the the good old days. Ask you some questions and just just find out what you're up to. 00:55.28 Joseph Szala Awesome. It's great to be here. 01:00.95 vigorbranding Ah, since you're in your house. It probably is always great to be there. But anyway, all right? So ah, let's see let's it's talk. Let's talk about a little bit. What have you been up to talk about your career which you're heading to now and what you're excited about as far as the restaurant industry and technology. 01:04.39 Joseph Szala That's right. 01:17.37 Joseph Szala Yeah, yeah, so um, as you said I forayed out of the advertising and marketing world into more tech forward focus and space I'm currently vice president of digital experience at a transformation company There's not much detail I can say but. We'll we'll say that we're building an experience management system for restaurant brands. Um, you know what? What really got me excited about the tech space is how much this industry is going through a breakneck speed digital transformation. Um. one day we'll be able to do a podcast where we don't mention the pandemic today's not that day. Um, the pandemic really spurred on any mules that were out there and now everyone is realizing that tech is not the way of the future. It's now and um, part of that is how how do we get people. Ah, through ordering faster quicker keep them happy. How do we pull some of that share of wallet away from third -party delivery and then more importantly, how do we make sure that brand teams have access to the tools so they can um pivot and make pivots in real-time all through a singular. Portal that brings together an average of 5 to 8 different systems. So very nerdy stuff but that's the stuff that I get excited about. 02:39.70 vigorbranding It sounds like you have the secret sauce. It's awesome I Mean you're right I mean obviously the whole world's Changed. You see these lines that drivethroughs the delivery services you see the the clients trying to get their share back because these delivery services have come out and taken you know their hands in their pocket and it's really been. Ah. Ah, it's It's amazing how that how fast that happened It's certainly the pandemic exacerbated it. So it's It's kind of ah, kind of interesting to watch and I'll be great to watch you and what you're doing as the time moves On. Um, Okay, so let's jump back a little bit. Ah you don't like blasting people with emails. Ah, you want to talk about that. 03:15.85 Joseph Szala I don't like blessing people in general I think it's a broader what which started as sort of um, a tongue and cheek thing or not a tonguein cheek thing but like 1 moment I always cringe when I hear the words eblast or anything like that because it's inethetical to. Behaviors of humans in general. Nobody's walking around saying gosh I really hope a brand would blast me today. Um, and it sort of harkens to like the old school mentality of advertising and marketing when I say old school I mean like way back in the day where we were just doing billboards and magazine ads where it was push push push push push. Well. The the people have the power they have the power of no no longer just turning the dial as we used to say in the in the tv days um or flipping the page they have the power to completely ignore a brand and shut them out and even more so they have the brand the power to cancel a brand if they get too aggressive and so. Blast then as I pondered it more became ah almost a um I want to say rallying cry but it's going to be more the same There's just a lot of violent terminology in our industry and it's kind of sad because we're not at war with people. Um, we're we're looking to befriend and hopefully get some people to fall in love with our our clients. Um no matter what side of the creative or um, consulting table. You're on the goal is to get them to love the brand and you're not going to do that. 04:47.20 Joseph Szala By blasting them or launching a campaign another war term. Um, it's it's more How do you become friends and and I like to think of this world that we're in as as 1 big party and if you walked into that party alone. And you just at the top of your lungs said hey everyone I just want you to know that I'm really cool. You're immediately not and you're going to have a really hard time convincing anyone that you are after that moment yet. That's how we approach things today we meaning the collective creative advertising industry. Um, and so that really has kind of settled into maybe more of a um personal purpose to 1 identify better terminology. Um, for all these various things. Um, that is a little more in line with what we're actually trying to do and and that's that's why I hate the word blast. 05:50.95 vigorbranding That's fantastic. Um, you also wrote a book. Do you want to talk a little bit about that. 05:53.98 Joseph Szala Yeah, 2 books. So the first book is stop blasting my mama which is essentially building off of that whole line of thinking. It's specifically about emails. But I think maybe one day in the near future. It might get expanded into general messaging marketing theory who knows. 05:57.80 vigorbranding Right. 06:13.56 Joseph Szala Um, but what I would call my greatest achievement in in the literary sense to date or not literary because it is nonfiction. But um, it's called the bullhearted brand which is evocative of more I would say a general thinking and approach to how brands are built. Ah, fostered grown encouraged all the words and then of course marketed and all that other stuff and so the idea is um, boiled down into a bunch of different I would say 10 different um anecdotes that then. Unfurl into Theory. Um I've read a lot I've done a lot and this just happens to be the culmination of all my knowledge at the time and it's something I'm pretty proud of. 07:02.60 vigorbranding Very cool and you should be now speaking of proud I know you did 67 episodes this is my first. What's your advice I mean yeah obviously I'm not as good looking as you so strike one now where do we go from here I mean like what do I do? How give me some advice on. 07:13.58 Joseph Szala Okay, yeah. 07:20.24 vigorbranding And how to be an engaging podcaster or. 07:22.15 Joseph Szala Yeah, So what's good is you have a fantastic history of being able to speak So You're a pretty good Order. So when I when I talk to like a novice or someone who's looking to start I would say the hardest thing that you're going to have to do is get rid of the ums and the Us and the other filler words. Um, you're pretty good at that and so that that doesn't need to be delved into further. Um I think it's yeah and I just said um, too. Yeah, so. 07:45.27 vigorbranding But now that you put that in my head. 07:53.97 Joseph Szala What? Ah, That's usually the toughest thing for people to do. It seems like we're very uncomfortable with silence and pauses. But you start to get really used to them and it becomes an empowering moment I think is when you just stop and let the silence be what it is um on the other hand. I Think one of the other good things is just letting the guest talk but that actually starts not with the host it starts with the production team and making sure that the kind of guests that are brought on have something valuable to say so when when a guest is rambling on I might be doing that Now. It's really easy to want to jump in. 08:23.10 vigorbranding Very cool. 08:30.93 Joseph Szala Um, but when a guest has something really powerful to say it's a lot easier to sit back and let them go. 08:33.75 vigorbranding Fantastic. So the thing second thing I learned is it's all the the production team's fault if it's not good. Perfect well done. That's great. That's that's that's take home value. That's take home value. Fantastic. So so I want to ask another question on your on on the the blog. 08:42.47 Joseph Szala Um, that's right, Yeah, you're the talent you you could just point the finger. That's okay. 08:53.43 vigorbranding Or the blog I'm sorry the the podcast 67 episodes which one was your favorite. 08:58.98 Joseph Szala Ah, man it's such like God is so hard to say it's It's like when you have friends or or kids or or in your dating life. It's like every one of them was different and every one of them was amazing and terrible at the same time. Ah. 09:12.22 Joseph Szala No I think there was generally some great insights coming from people I was really impressed with it's really hard to to keep them apart. Um Carl oresburn which I think his episode should launch soon and Meredith Sandlin um they're just so brilliant and they're at the absolute forefront a digital transformation from a hardware and software side. Um, you know early, you mentioned a lot of the transformation that's happened on the front end like my drivethroughs and my and my lines and everything it's easy for people to ah, not know. Unless they were in the industry and forget if they are no longer in the industry. There's an entire backoffice engine behind the scenes that have to make stuff work. So I mean they're in the nitty gritty especially Marilyn or Meredith. She's absolutely crushing it so much insight and it was. 09:48.13 vigorbranding Sure. 09:59.28 Joseph Szala Both of those episodes were episodes where I wish I could have had more of a Joe Rogan format where it would have been three or four hours long um surprising was ah chef Scott Conant one I was surprised that he agreed to come on so that was awesome. Um, for those that don't know he's on. Tv Networks he's very well-known. But what's so surprising is he his approach his demeanor his intelligence. Um, and just him it was just a really really good talk and one of my prouder moments as well. 10:32.96 vigorbranding Very cool I mean it's It's ah it's interesting to me as you know obviously I've seen podcasts and doing this now being on this side is really ah, really interesting because it is all about the the guest and it's what they have to bring and I sit back and I ask myself too like what do people want to hear. What are they going to want to see and I'm thinking about people that have just great stories entrepreneurs people that have built things from nothing people that have just really you know taken a category if you will and expanded on it that that kind of stuff that excites me I don't know if that's something that that everybody else would would would glom onto I mean I know the. Technology I mean obviously all about food and beverage and restaurants and all that but the technology is super important. It's changing a light speed. Did you you spent most of the time with the technology side of things in the restaurants or did you find that it just hearing people's personal stories about how they got involved is that do you think that's intriguing to guess. 11:22.94 Joseph Szala Yeah I think it is I mean the reason why I'm so passionate about restaurants is they are the backbone of every single economy from micro-local the wholeway to federal and I think people forget that and that includes franchise systems and franchisees. If you lose restaurants in a city center. You've lost the city center. Um, it happened I would say decades ago. Ah, for instance down the street from Harrisburg in York you know York was a ghost town. What brings people back food restaurants. Do. 11:54.67 vigorbranding Um, yeah, yeah. 11:57.28 Joseph Szala Good restaurants and then comes the retail and then comes the businesses because they want their people to be in a bustling location with lots to do and then comes the residences people want to live there but without the restaurants you get none of that. Um, and so that to me is such a powerful thing and. 12:09.30 vigorbranding Ah, right. 12:16.90 Joseph Szala I Think in that vein the stories of how people got into that powerful industry are always interesting I think founders. How did you found the concept and grow it is another one. Everyone wants the secret sauce yet? No one wants to realize that there is no secret sauce. 12:31.58 vigorbranding Right? yeah. 12:34.66 Joseph Szala That the secret sauce from 1980 s is not the secret sauce from today. Um, and that I think how you know how how things are evolving today and how do these leaders continue to grapple wrestle pin down and ultimately win in an ever-changing environment with all these. Shifts that seem to have accelerated so quickly after the the big p. 13:01.76 vigorbranding That's Good. So what? What do you? Think's next for restaurants I mean the technology you're working on obviously is exciting. Ah, we do marketing of restaurants I mean I'm sure we'll continue to work together in the future. What What do you see as ah. I Don't know what's next. What do? What do you think is going to be the the new thing or the thing that we have to really understand. 13:22.37 Joseph Szala Yeah I think some of it is aligned with every other industry mediocrity has no place any longer. There's no place for it Ai the first victims of Ai are going to be those that phone it in so your mediocre hamburger. It won't be there anymore or if it is it's going to be replaced by. Ah. 13:31.65 vigorbranding He. 13:39.59 Joseph Szala By robotics and ai in in general I know it's a really big 2 letters but um, at some point I think we'll also see a complete shift away from the mindless person punching keys on ah you know on a register. And instead becoming more of a helpful entity to help people actually order from kiosks you kind of see it happening in retail already. Especially if you've used the self-checkout at grocery stores or or um, you know like Target or something there are people there whose job is to just help. 14:09.66 vigorbranding M. 14:15.38 vigorbranding Yeah, yeah. 14:16.92 Joseph Szala Make sure you know what you're doing make sure you're able to get through I think we're there especially for qsr restaurants. Um, there are restaurants out there that don't even have those people they just have cubbies and there's a person that backed that makes the food puts them in the cubby just like the old automat. It's been rejuvenated and. 14:27.25 vigorbranding Oh. 14:36.31 Joseph Szala There is a time and place where and I think we're we're at both right now. Full service I think you're going to see a divide. You're going to see a bigger schism between casual dining and fine dining where fine dining gets even higher touch with people who actually not only know the wine menu. But actually know the nuances of the wine If. That's an option at this particular fake restaurant that are very deeply integrated and are very high touch and most of us have had that experience and when you go to that and then you go to like a sort of fine dining or just full service. Man. 15:04.63 vigorbranding Okay. 15:12.67 Joseph Szala That's just going to get so much bigger whereas casual dining I think will become more tech enabled to where you can be more self-service but still have that sitdown moment and then there's the great frontiers of Self-d delivery or self-driving vehicles and what that means for delivery. Um, can I sit in my. Vehicle of the future and order directly from my screen that's in the car without getting in an accident of course. Um and then what does virtual Worlds and the metaverse start to look like um in general and that's where I start to get really weird with you know, ah, 3 D printed food and things like that. But. 15:34.30 vigorbranding Oh. 15:48.74 vigorbranding You. 15:50.90 Joseph Szala Everything that sounds insane today next year probably won't be insane at all. 15:54.12 vigorbranding Yeah, very interesting How about like you you spent a lot of your time branding and helping create Concepts. What do you see? I mean there's There's so many out there. I Mean do we have too many.. What do? What do you think is going to happen where is there a genre that you think is going to be prevalent or or place that people are going to head to I mean I don't think we need another burger joint right? I mean there's just so many burger joints right? So What do you?? What do you think?? What do you think from branding standpoint what's going to be What's What's next. 16:17.27 Joseph Szala Um. 16:23.86 Joseph Szala Yeah I feel like if you ask any anyone of the pundits that talk about Trends and and what's coming they're they're always going to jump to bugs like I swear every year I see a food Trends report. Not um, not on the retail side but maybe on the retail side but when I'm looking at restaurant stuff. It's like and bugs. Bro We are not eating bugs. It's not happening unless there's like some sort of nuclear holocaust like we're just Americans specifically will not be eating Bugs. Um, but I think I think outside of that there are a number of paths that. 16:45.40 vigorbranding Yeah, yeah, yeah. 16:59.20 Joseph Szala That can happen for concepts I think exploring robotics exploring alternative for wall experiences like I know some folks who are embracing all outdoor where the food is cooked outdoors. Everything's outdoors. Um. Very gorilla very interesting to me I don't know if it would have a su but as far as trending we just I think finished up the chicken sandwich wars um I think taco wars are bubbling. Um you know and and we're seeing it Taco Johns for instance, just released their. Ah. 17:27.16 vigorbranding O. 17:35.27 Joseph Szala Trademark of Taco tuesday along with a call to action from Taco Bell to do something charitable when they use it and donate Taco Bell ignored it completely. But we'll see if they embrace it? Um, but the fast food tacos are something that I would definitely keep my eye on. And then I think we're still looking for what's that next american food staple. You know we have tacos pizza. We have hamburgers like you said what else you know what? what else are we going to embrace. 17:56.33 vigorbranding Who. 18:05.82 vigorbranding Yeah, yeah, you know it's funny I had this idea one of my dreams was ah I wanted to create my own restaurant franchise. So my idea which was a terrible one by the way is I wanted to buy a location near every like single a double a triple a ballpark right. And I wanted to call it baseball hot dogs and apple pie and I just wanted to sell hot dogs and have different hot dogs on the menu named after the players tied into the players and then different like Apple pies like that's it and a draft beer so you can have it outside the ballpark. It would be a sports bar and everything else I just thought it had enough of a niche and I always wanted to create that business I just thought it would be the most fun thing and anyway. 18:24.37 Joseph Szala Um. 18:30.40 Joseph Szala Yep. 18:43.29 Joseph Szala Yeah, it's probably why you still have money? yeah. 18:43.82 vigorbranding I never did it but maybe one day and it probably fail. Yeah, exactly exactly it'd probably fail. So yeah I know I know how to stay in my lane. Ah all right? So so great I mean this has been fantastic now we going to go down through memory lane a little bit here. Ah. 18:50.96 Joseph Szala Right. 18:59.68 Joseph Szala Ah. 18:59.87 vigorbranding And ask you some questions we're going to test you on your knowledge of your guests and ah boy I hope no one ever does this to me. Ah, and we're and and I'll remember my first guess I'm good I got that one down so that's 3 things I got nailed down from this this interview. Um, who was your first. Forktails guest. 19:19.50 Joseph Szala Oh yeah, so it's funny. Ah, the first forktales guest was my friend sam slaughter he was also a copywriter at vigor at the time to known for bathing with a bunch of cheese balls. 19:25.71 vigorbranding It's correct. Oh. We We won't dig into that any deeper. But anyway, ah, ah, all right? So which guests did you have on the show more than once. Yes, very good, Very good. 19:34.86 Joseph Szala Um, listen to the episode. 19:44.15 Joseph Szala Justin Bartek yeah 19:49.15 vigorbranding All right? Let's see here which guest is described in his episode as let's see here lover of seafood and honesty. 20:00.10 Joseph Szala That is chef Andrew gruel. 20:06.80 vigorbranding And you're nailing them here. You might might have someone give you the answers ah finish this quote from your interview with Meredith Sandland if someone comes here and tries to take my blank. It's going to get really ugly very good. 20:19.42 Joseph Szala My gas stove I stand by that. 20:23.50 vigorbranding Ah, good. Ah all right? which guest beat Bobby Flay 20:32.66 Joseph Szala Ah, Kenny Gilbert right yeah oh man, best chicken sandwiches man if you're ever in Jacksonville chicken sandwiches and champagne. That's all you need to know. 20:35.12 vigorbranding That's correct. Yes, it is very good. Yeah, nice, nice sounds like a perfect combo all right, which guest was born and raised in Hawaii and is now a chef in Denver very good, very good. 20:51.55 Joseph Szala Ah, Chef Choy Guard Yeah, all about that Aloha ohanna. 20:59.80 vigorbranding And which guest said this is said my job as ah as lead creative is to give everyone creative whiplash. You never know where we're going to do next. 21:07.76 Joseph Szala That is the guy from liquid death whose name I'm blanking on Andrew Pearson there it is yep. 21:14.55 vigorbranding Andrew Pearson yep very good and the the folks of liquid death are killing it no pun intended. So right finish this quote from you in your interview with Lauren Fernandez 21:22.62 Joseph Szala Um, yeah. 21:29.75 vigorbranding You can tell how well a restaurant is managed if you just look at the. 21:35.38 Joseph Szala God landscaping now. 21:40.14 vigorbranding You know what? The only thing they wrote down was blank. So I can't answer it. The only one I don't have an answer on you don't have an answer on how about the bathrooms I would say the bathrooms. 21:48.40 Joseph Szala Yeah, it could be bathrooms for sure landscaping. Oddly enough is one and then I would say the happiness of the employees but they may all be wrong. 22:00.36 vigorbranding Um, we'll put all 3 down all right? Oh no, it's here the vents. 22:05.92 Joseph Szala Oh God The vents. Yes, oh next time you're at a restaurant either do or don't just look up at the air events man. Oh how can I forget that. 22:13.16 vigorbranding Yeah, we're all looking we're we're all looking around my office now at the air events but a bit aren they're okay, no, no yeah. 22:20.26 Joseph Szala Well, the good news is you're not making food but there's something pretty disgusting if you're making food and those air vens are just just C clopped full of old grease and the. 22:26.65 vigorbranding Ah, yeah, that's funny which which guest was described in her episode title as 1 woman economic engine. 22:36.81 Joseph Szala Oh that is Adena Ana Bio she's absolutely wonderful. 22:43.10 vigorbranding Yep, very cool finish this quote from you in your interview with Zach Anderson whenever I have a bad day I think to myself at least I'm not. 22:57.46 Joseph Szala Oh god yeah least I'm not working on 1 again. Um, at least I'm not mopping the floor is that what that isn't it. Oh I'm blanking on that one. 22:59.72 vigorbranding Ties into restaurants. 23:10.51 vigorbranding Know it's It's ah it's honestly it's how I started my career. It's busing tables. 23:17.30 Joseph Szala Busing tables. Yeah dude Oh God Although if we ever wanted to know the key to stopping time. That's it You can literally stop time by either planks doing planks or busing tables. 23:27.49 vigorbranding Yeah, yeah, you know I will say though in in all joking side I got one heck of an education from busing tables I worked in a restaurant called hobarts with a gentleman by the name of Hobart Umberger Hobart was this chef. He had a restaurant that sold a lot of quantity food was called ah it was called ummmies in Hershey and he wanted to do. He's got older. He just wanted to do whatever he wanted to do he wanted to do his thing so as the chef he opened up hobarts named after him white tablec cloth. He made maybe five things a night didn't care if you liked it or not and that's what he made. And was as simple as that but he taught me everything I won't get into what he called me as a nickname I think he actually liked me but I can't say to anybody what he called me. But anyway I digress he taught me how to pour ah mixed drinks because I'd have to make him mixed drinks at the end of his night. 24:04.58 Joseph Szala Yeah. 24:19.30 vigorbranding He basically taught me everything I knew about food and wine I got an incredible education at age I think it was 14 like I need to worry about wine at 14 and than anybody in my family and most any well all my friends you know, just because Hobart would teach me and it was ah was actually pretty cool. In fact. Ah, 1 thing that was kind of neat was ah he would go in at three o'clock in the afternoon to make his coconut cream emirata pie and no one was allowed in a building and go ah gourmet magazine ah begged him begged him for his recipe and he would never give it to him so he died with it. It was kind of interesting thing. They'd write him. Letters. 24:38.76 Joseph Szala And. 24:51.54 vigorbranding Because a lot of prominent people that came through hershey always ate. There was the best restaurant in Hershey and people would write letters to the magazine and so they kept begging him for this anyway, kind of a neat thing. But yeah, it was cool and I really did truly get a phenomenal education from that from busing tables and working in that restaurant business all right? so. 24:58.90 Joseph Szala I Love that. 25:06.56 Joseph Szala Um, well I think that's a testament to to the restaurant industry in general, not not to diverge too much. But again not only is it the economic backbone of every every locale. Um, but it's a hell of a way to get a hard knocks education that is unforgettable. No matter where you go after that I mean you're. You're you're the Principal partner of a very large advertising conglomerate I'd be willing to bet that your your your travel to that layer would have been a little bit more difficult had you not been in the trenches at that at that location. 25:37.82 vigorbranding Ah, yeah, look in ah in a restaurant you learn how to hustle you learn how to deal with issues as they pop up because that's what they do, they just pop up and you get to deal with customers and you make everyone happy. So you you learn a lot about yourself. Ah. You don't have 5 layers of folks around you to protect you per se and it's just ah, really kind of an interesting kind of dynamic and you're just thrown into it especially when you're young I've always wanted my kids to work in a restaurant and also somehow do sales I don't care if you're selling girl scout cookies. 25:56.11 Joseph Szala Okay. 26:07.82 Joseph Szala Ah. 26:09.34 vigorbranding Or newspapers I mean I'm now I'm really dating myself here but whatever it would be that you're selling just a sales job. Huge huge education that you don't even know you're getting that you don't even know you getting So anyway, um you had a great thing at the end of every one of your podcasts. You would ask the same questions and I want to continue that tradition. 26:14.76 Joseph Szala Absolutely yep. 26:28.51 vigorbranding Ah, so you have one last meal. What do you eat and why. 26:34.47 Joseph Szala Yeah, so for those that have ever listened to all of them back to-back which is literally nobody except for me I've answered it and I thought about this again because I did know this question was coming. It hasn't changed. Um I would have a Thanksgiving dinner. Absolutely hands down. Um, it's my favorite meal and I have the unique situation where I know that that's what I would choose because there was a time in my life where I thought I was having my last dinner and um, it was before yeah I mean good good good perspective um 26:52.12 vigorbranding That's it. Thanks Jimmy. 27:02.83 vigorbranding Nice, Well not nice, but right. 27:10.58 Joseph Szala You know I was going to have heart I had heart surgery. So although it was fairly so you know safe. It's still heart surgery you know and so I was like this very well could be the last mail Thanksgiving dinner man. Absolutely. 27:16.67 vigorbranding Sure really. Wow now I got a side question would it be just the meal itself because you love like the turkey and the gravy by yourself. Are you talking Thanksgiving dinner with everybody that you normally have a Thanksgiving dinner with and and hopefully none of your family's going to watch us to know the real answer. So. 27:31.95 Joseph Szala Um, to stay. Yeah, Absolutely um, I'd be I'd be selective with who I broke bread with because there's some family members that I love them because they're family but my God I would not want to have my last meal with them. And I think that's everyone. But for the food sake I could eat alone and be happy for the sake of the moment I Absolutely would love my family to be there. 28:00.95 vigorbranding Fantastic Speaking of family you have some ah big news. We love to talk about that. 28:03.36 Joseph Szala Yeah, sure yeah number 2 our second baby is on the way evelyn our first is about to turn ten months at this time of this recording and baby boy will be here by the end of the year and we're ah, really excited and honored and. 28:17.68 vigorbranding Fantastic. Are you gonna be the oldest father in the elementary school. 28:21.98 Joseph Szala Praying for Health and happiness. You know Absolutely I'm going to be in there with a walker. Yeah. 28:29.42 vigorbranding Ah, that's awesome Joe so I've known you for a long time and I'm happy for you I'm proud of you and I'm congratulations. That's wonderful. Wonderful. 28:35.46 Joseph Szala Absolutely well I'll drop one more piece of news that might get you excited before this is all over in case, you haven't heard Atlanta has finally been honored by being accepted into consideration for Michelin stars. So we were all. 28:48.93 vigorbranding Nice. 28:52.93 Joseph Szala Everyone in the food community here in this city. We're all, um, hoping and excited to see if one of our many fantastic restaurants will be graced with star stars. Whatever it may be so next time you come down to the city. Hopefully you'll you'll have that option. 29:06.41 vigorbranding very cool. very cool yeah yeah I'll be down in a couple couple of weeks I'm gonna watch a Braves Phillies game. So looking forward to that and I heard something in the background some'm cheering I think it was are yelling somebody was ah their baby I think was excited about the Michelin star. So that's awesome. 29:19.53 Joseph Szala Yeah, yeah, evelyn it's perfect. 29:22.54 vigorbranding But's awesome. Ah fantastic. Well, it's thank you so much for this. It's been great. It's always good catching up with you and I I know we'll stay in touch. 29:28.32 Joseph Szala Absolutely I'm looking forward to seeing hearing the guests and and hearing the interviews and really happy that you're able to continue continue on with us. 29:35.72 vigorbranding Yeah, only hopefully I can fill your shoes. It'll be tough but I'm gonna do my best. So awesome! Thanks Joseph. 29:42.20 Joseph Szala Um, if they're not that big. Yup cheers.

“It tastes like summer.” If Blue Bell Creamery has a new flavor, the Dallas Morning News food team is willing to try it, especially if it also involves Dr Pepper. Listen as the team tastes the new Dr Pepper Float ice cream and shares some immediate nostalgic thoughts. The team then chats with celebrity chef and Food Network star Scott Conant, who's in town this weekend cooking up some lobster rolls at the new Omni PGA Frisco Resort. He talks about which legendary Dallas chef inspired him at the start of his career, and if he'll ever consider opening a restaurant in Texas.

“It tastes like summer.” If Blue Bell Creamery has a new flavor, the Dallas Morning News food team is willing to try it, especially if it also involves Dr Pepper. Listen as the team tastes the new Dr Pepper Float ice cream and shares some immediate nostalgic thoughts. The team then chats with celebrity chef and Food Network star Scott Conant, who's in town this weekend cooking up lobster rolls at the new Omni PGA Frisco Resort. He talks about which legendary Dallas chef inspired him at the start of his career, and if he'll ever consider opening a restaurant in Texas.

Meet the chef of the moment. Chef Adrien Bleck. He's the guy making kitchen magic at Orienta Restaurant in Greenwich, Ct. He just competed against Bobby Flay on the Food Network in that Beat Bobby Flay show and he beat him!  Chef Adrien joined me in the studio today to share the behind the scenes of the unique experience and the recipes that made him a Food Network Winner.   By the way If you haven't seen the TV show it features various chefs competing against Bobby Flay and the show is taped in front of a live audience.  Was it nerve-wracking, I asked?  “Well, yeah, said Chef Adrien. “I think it was in the beginning. Yeah, definitely. Mostly the build-up, you know, because they reach out to you, then it's like, okay, do you want to do it? And then there are three or four months of lead-up and interviews. It's a major process to get called on to the show. “  Do they notify you you've made the show cut like you're getting a college acceptance letter?  By Email? By Phone?  “You get an email and when you get the news you're accepted and they give you a filming date and tell you you're filming on this day against Bobby Flay at this time. “   On the day he got the exciting green light email, I wondered who did Adrien call first?  “I think my wife and then my parents. I think we were at the restaurant. So I think I passed around the email once I got it."  Adrien is French American. “I wondered are French people as excitable as Italians when something big happens? Like screaming out loud excited?”   “Yes. I can tell you the most excited people were my High School football coaches from Rye Neck High School in Mamaroneck, NY.  There's a video of them absolutely going crazy watching the show. It was really, sweet to watch.” Ever wonder what happens when a contestant first shows up ready to film at the Food Network studio? Nothing. At least for awhile. Chef Adrien had about a three-hour wait time with the other contestant.   “We were just talking, so it's just us two in a room and she tells me all about herself and she's a James Beard finalist and they flew her out from Oakland and they put her up in a Manhattan hotel.”  I'm thinking she was trying to intimidate him.     “That was intimidating” (See I told you) “I don't have any of those accolades. And I just drove down from Greenwich to Queens. So right after that I was nervous. “But she was sweet.”  Chef Adrien said he was very comfortable in just doing his best because it was such an anticipation getting there. He had good advice for himself and for anyone who likes to cook.    “Just do what you can in the moment and cook how you cook. “  Yes Just ...“Cook How You Cook.”!  When the show finally kicked in and filming started they do as they always do. They give contestants a mystery ingredient they have to work with.  What was the ingredient they gave Adrien? Escarole.  “I like escarole. Kind of like a bitter green. Love it. Kind of a lettuce. And you could do many things with it, and I used to work in California, and I'd have to go to the Santa Monica farmer's market three times a week, or twice a week, or whatever it is, to get our stuff, but it was always new and always different. Whatever you get at the farmers market, that's what's going to be your special of the day. So, when I see escarole, I immediately thought of my time in California and what is like the newer California type cuisine. That was a good thought. So, I just went with it. I grilled it and I made like a spicy honey vinaigrette with some bacon and It turned out to be quite good.”   The judge, Scott Conant, said it was one of the best things he's tasted on the show. Everybody's going to want to come taste this at his restaurant now. But Is it on the menu? Nope not yet.  He still hasn't made it again, but he promises he will.  I told him to put it on the menu and call it The Chef Bobby Flay Beater Special.  “That's a great idea Debbie you know I think I'm going to do it.”  That's what I do here on this show, I give ideas to people. ( it's gonna cost him a spring roll.)  Alright so the other winning savory crepe dish, where'd that come in?   “So that came in as my specialty dish that I went in to kind of take Bobby by surprise because I'm pretty sure he's got my number on that.  Chef Adrien's winning dish was his Vietnamese Savory Crepe. What's in it?   “It's a turmeric-based coconut and rice flour, so it's crispy, a little sweet and subtle on the outside, mix of chicken, shrimp, pickled onions, and a lot of fresh herbs mint, cilantro, Thai basil comes with a nice salad on the side and a numoc cham dipping sauce which is a traditional Vietnamese sauce. “  I hope Chef Adrien puts a big sign on his restaurant window that says Food Network Winner and I Beat Bobby Flay. He said he'll ask his wife Kate to take care of that. She's great at marketing. Cooking's not her thing but word is she makes terrific food for their one and a half year old baby. “He seems to enjoy it my wife's cooking a lot more than mine.”    You're a great chef, and an amazing restaurateur. Tell us what are you terrible at? “I think I'm terrible at like soccer.”  Okay we won't call on you for that.  “What goes on in this chefs head all day long? Is he making stuff in his head? Does he have recipes in his head? What's he you doing in there?”  “Well, normally when I come in after my day's off, my sous chef will order me the fish for the special for the day. It comes from Bonton Fish Market right down the street. Another local shout out. And I don't know necessarily know what he's going to order me unless I have something already specific in mind. So, I come in and it's sort of a surprise. And I got to go from there. And I start pulling ideas. I got a lot of cookbooks. I could take a little something from here, a little something from there. And I kind of turn it into my own thing. Since I wasn't classically trained in Asian food. There's a lot of reading and a lot of cookbooks. So, I just pull little bits from everywhere and then make it to what I think is good. I cook like I cook. “ Love his passion. It all started with Chef Adriens parents and growing up the restaurant business. His Mom was a great cook and he learned much from her gift for seasoning and using different ingredients and really making complete dishes. She's American. His grandmother was a talented cook too. So it runs through the women of his family. His Dad has always been a restaurateur, so Adrien would always see him in the restaurants and be eating in restaurants since he was very young. I guess you could say Chef Adrien grew up with the cooking gene. For Chef Adrien his restaurant reviews are very important. “I like to take the feedback from our guests and people that I don't know, and I use it a lot. If you see trends and some stuff's not working, then you know obviously it's our job to fix that and rectify it somebody has a bad time. You know I want to do everything I can so that they come back. We try, and really make it nice and make sure that they're all having a great experience. “  Sounds really nice to me. During the week Orienta Restaurant has sip and shop events , where  local vendors come by and highlight their products and it encourages people to support local businesses and support the restaurant and network with each other.  They also have happy hour on the weekends which is unique.  If you're in the area check out Orienta Restaurant on Lewis Street in Greenwich, Connecticut.   OrientaRestaurant.com.    About Orienta Restaurant Antoine Blech originally opened Orienta restaurant on the Upper East Side of Manhattan in 1995. Over two decades later Blech and his wife Suzanne reopened the iconic French and Asian-inspired restaurant in Greenwich with a menu that is highlighted by Vietnamese flavors. Today, this restaurant is truly a family affair, their son, Chef Adrien Blech joined their team as Executive Chef with his impressive resume of over 13 years working at world-renowned establishments such as Le Bernardin, Soho House LA, Le Royal Monceau, Guy Savoy, in addition to sister restaurants, Le Penguin, and Le Fat Poodle. Chef Blech's multi-talented wife, Kate is maître d' and mother to their 1-year-old daughter who Antoine and Suzanne hope will be leading the team one day in the future.

Kathryn interviews Author Brad Buchanan PhD.Few people have survived the nightmare of a stem cell transplant gone sideways. Fewer still have had the audacity to write about the miraculous yet bewildering experience of becoming a genetic chimera. Brad Buchanan breaks this taboo and offers readers eloquent, surrealistic and profoundly moving passages about his dramatic transformation and amazing recovery. His fourth book of poems, tells in lyrically oblique confessions and hallucinatory vignettes the difficult but nevertheless wonderful history and aftermath of the author's 2016 stem cell transplant. The book explores the problems of survivor guilt, chemical dependency, and unprocessed or displaced trauma, while tracing an ultimately positive narrative of recovery and acceptance. He holds a PhD from Stanford University and taught British and Postcolonial Literature, as well as Creative Writing, at Sacramento State University until his retirement in 2016. His poetry, fiction and scholarly articles have appeared in nearly 200 journals.Kathryn also interviews Author Aliza J. Sokolow. Award-winning food photographer and private chef Aliza J. Sokolow introduces children to healthy eating and engaging with our planet through a bold and bright color-and-activity book. Filled with 30+ activities and journal pages, appealing to the senses of even the pickiest eaters, we learn valuable lessons such as how to grow an avocado tree at home and how families around the world eat. Author Katherine Schwarzenegger, chefs Scott Conant and Dorie Greenspan, as well as food writer and Top Chef judge Gail Simmons raved about it on Instagram. Sokolow's work has won an Emmy, earned two Emmy nominations, and a James Beard literary award. Her photography can be seen in the NY Times, Architectural Digest, Bon Appetit, Wall Street Journal, and the Los Angeles Times.

Kathryn interviews Author Brad Buchanan PhD.Few people have survived the nightmare of a stem cell transplant gone sideways. Fewer still have had the audacity to write about the miraculous yet bewildering experience of becoming a genetic chimera. Brad Buchanan breaks this taboo and offers readers eloquent, surrealistic and profoundly moving passages about his dramatic transformation and amazing recovery. His fourth book of poems, tells in lyrically oblique confessions and hallucinatory vignettes the difficult but nevertheless wonderful history and aftermath of the author's 2016 stem cell transplant. The book explores the problems of survivor guilt, chemical dependency, and unprocessed or displaced trauma, while tracing an ultimately positive narrative of recovery and acceptance. He holds a PhD from Stanford University and taught British and Postcolonial Literature, as well as Creative Writing, at Sacramento State University until his retirement in 2016. His poetry, fiction and scholarly articles have appeared in nearly 200 journals.Kathryn also interviews Author Aliza J. Sokolow. Award-winning food photographer and private chef Aliza J. Sokolow introduces children to healthy eating and engaging with our planet through a bold and bright color-and-activity book. Filled with 30+ activities and journal pages, appealing to the senses of even the pickiest eaters, we learn valuable lessons such as how to grow an avocado tree at home and how families around the world eat. Author Katherine Schwarzenegger, chefs Scott Conant and Dorie Greenspan, as well as food writer and Top Chef judge Gail Simmons raved about it on Instagram. Sokolow's work has won an Emmy, earned two Emmy nominations, and a James Beard literary award. Her photography can be seen in the NY Times, Architectural Digest, Bon Appetit, Wall Street Journal, and the Los Angeles Times.

Kathryn interviews Author Brad Buchanan PhD.Few people have survived the nightmare of a stem cell transplant gone sideways. Fewer still have had the audacity to write about the miraculous yet bewildering experience of becoming a genetic chimera. Brad Buchanan breaks this taboo and offers readers eloquent, surrealistic and profoundly moving passages about his dramatic transformation and amazing recovery. His fourth book of poems, tells in lyrically oblique confessions and hallucinatory vignettes the difficult but nevertheless wonderful history and aftermath of the author's 2016 stem cell transplant. The book explores the problems of survivor guilt, chemical dependency, and unprocessed or displaced trauma, while tracing an ultimately positive narrative of recovery and acceptance. He holds a PhD from Stanford University and taught British and Postcolonial Literature, as well as Creative Writing, at Sacramento State University until his retirement in 2016. His poetry, fiction and scholarly articles have appeared in nearly 200 journals.Kathryn also interviews Author Aliza J. Sokolow. Award-winning food photographer and private chef Aliza J. Sokolow introduces children to healthy eating and engaging with our planet through a bold and bright color-and-activity book. Filled with 30+ activities and journal pages, appealing to the senses of even the pickiest eaters, we learn valuable lessons such as how to grow an avocado tree at home and how families around the world eat. Author Katherine Schwarzenegger, chefs Scott Conant and Dorie Greenspan, as well as food writer and Top Chef judge Gail Simmons raved about it on Instagram. Sokolow's work has won an Emmy, earned two Emmy nominations, and a James Beard literary award. Her photography can be seen in the NY Times, Architectural Digest, Bon Appetit, Wall Street Journal, and the Los Angeles Times.

Kathryn interviews Author Brad Buchanan PhD.Few people have survived the nightmare of a stem cell transplant gone sideways. Fewer still have had the audacity to write about the miraculous yet bewildering experience of becoming a genetic chimera. Brad Buchanan breaks this taboo and offers readers eloquent, surrealistic and profoundly moving passages about his dramatic transformation and amazing recovery. His fourth book of poems, tells in lyrically oblique confessions and hallucinatory vignettes the difficult but nevertheless wonderful history and aftermath of the author's 2016 stem cell transplant. The book explores the problems of survivor guilt, chemical dependency, and unprocessed or displaced trauma, while tracing an ultimately positive narrative of recovery and acceptance. He holds a PhD from Stanford University and taught British and Postcolonial Literature, as well as Creative Writing, at Sacramento State University until his retirement in 2016. His poetry, fiction and scholarly articles have appeared in nearly 200 journals.Kathryn also interviews Author Aliza J. Sokolow. Award-winning food photographer and private chef Aliza J. Sokolow introduces children to healthy eating and engaging with our planet through a bold and bright color-and-activity book. Filled with 30+ activities and journal pages, appealing to the senses of even the pickiest eaters, we learn valuable lessons such as how to grow an avocado tree at home and how families around the world eat. Author Katherine Schwarzenegger, chefs Scott Conant and Dorie Greenspan, as well as food writer and Top Chef judge Gail Simmons raved about it on Instagram. Sokolow's work has won an Emmy, earned two Emmy nominations, and a James Beard literary award. Her photography can be seen in the NY Times, Architectural Digest, Bon Appetit, Wall Street Journal, and the Los Angeles Times.

Imagine a dish that tastes like Eggs Benedict but doesn't look anything like it, or fish tacos turned inside out! In this episode, Giada, Tyler and others reveal their favorite CLASSIC dishes that have been REINVENTED.Giada De Laurentiis starts off with churros from La Casita Mexicana Cat Cora goes for the lobster pot pie in Maine Tyler Florence has the crab roll from Fish Robert Irvine loves the devil-ish eggs from Founding Farmers Scott Conant takes us to New York City for a cheesecake lollipop tree Chris Cosentino can't get enough of the pork belly cubano Aaron Sanchez goes for the fish tacos Ted Allen travels to New York City for eggs benedict Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Succulent juicy prime rib, sweet and delicious butter tarts, and a sizzling crispy rack of pork are just a few of the mouthwatering dishes being cooked by your favorite Food Network stars.Aaron Sanchez kicks things off with cornish hens and chorizo stuffing Cat Cora loves crab buon natale Alex Guarnaschelli goes for the prime rib Chris Cosentino can't resist doughboys Scott Conant keeps it classic with seafood spaghetti Beau MacMillan shares his love for butter tartsEric Greenspan goes for beet and carrot latkes Ted Allen can't resist a rack of pork Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

There are no secrets here! Alton, Sunny and Duff are just a few of your favorite Food Network stars who reveal the foods they love to eat ... UNDER WRAPS.Alton Brown kicks things off in PhiladelphiaRocco DiSpirito loves the bacon wrapped lamb chopsSunny Anderson enjoys for the agnolotti from Veni Vidi Vici Chris Cosentino takes us to Aziza in San Francisco, CAScott Conant is a fan of the calzone in Miami, FL Alex Guarnaschelli goes for the grape leaves Chuck Hughes is in Miami for the squab with lettuceDuff Goldman shares his love for the chicken tamalesHungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Hoda Kotb has a one on one with Victoria Beckham. Also, Scott Conant shares a delicious penne pasta with butternut receipt. Plus, Jill Bauer shares some creative Halloween hacks to decorate for Halloween. 

In this episode, Scott and Ollie discuss the importance of curricular planning and discuss how big ideas, anchoring events, and storylines can inform the process. For help with curricular planning, check out the Ambitious Science Teaching website (https://ambitiousscienceteaching.org/planning-engagement-important-science-ideas-2/). Things that bring us joy this week: Making Pasta with Scott Conant (https://www.youtube.com/watch?v=GGrOjtvWnik&t=18s) Abbott Elementary Season 2 (https://abc.com/shows/abbott-elementary) Intro/Outro Music: Notice of Eviction by Legally Blind (https://freemusicarchive.org/music/Legally_Blind)

You probably know James Beard Award-winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This hour, we talk with Scott about how his Waterbury roots shaped his approach to cooking and about how he cooks at home. His latest cookbook is Peace, Love & Pasta. Plus, we had a session with a nutritional psychiatrist from Harvard. She's a chef, too! Dr. Uma Naidoo explains the gut-brain connection and how we might use food as medicine.      GUESTS: Scott Conant: James Beard Award winning chef, Food Network star, and cookbook author. His latest book is Peace, Love & Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen. Uma Naidoo: Nutritional Psychiatrist at Harvard Medical School, Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH), and Director of Nutritional Psychiatry at MGH Academy, and author of This Is Your Brian on Food. Featured Recipes: Pasta Pomodoro Cast-Iron Skillet Chicken with Fingerling Potatoes Connecticut-Style Lobster Rolls This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns were Sara Gasparotto and Michayla Savitt. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! This episode originally aired March 10, 2022.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

They may be small in size but they're big on flavor! We're talking appetizers. Find out what tasty morsels stars like Ted Allen, Bobby Flay and Duff say are the BEST way to start a meal.Bobby Flay kicks us off with a pasta dish Claire Robinson goes for onion soup dumplings in NYCAdam Gertler keeps us on our toes with the shrimp and alligator cheesecake Tyler Florence heads to BLT SteakScott Conant loves the carpaccio from Sra. Martinez in Miami Ted Allen loves a circus on his plate Melissa d'Arabian keeps it classic with calamari Duff Goldman takes us to Baltimore for snails Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

You don't have to be a kid to want the delicious sugary sweets that we are talking about - from fruit filled homemade Pop Tarts to PB&J doughnuts, and Tangerine Creamsicles. And you don't need your parents' permission to eat them!Bobby Flay loves the frozen custard from Ted Drewes in St. Louis Robert Irvine takes us to Atlantic Seafood Company for a passion fruit and fresh berry trifle Claire Robinson can't resist the vanilla cream meringue cake from Cipriani Beau MacMillan keeps it classic with a nutella crepe Rocco DiSpirito delights in chocolate mousse cake David Myers heads to San Francisco! Michael Symon has a sweet tooth for the popcorn and peanuts from Michael's Genuine Scott Conant and Frank Bruini agree with Michael, Michael's Genuine is the place for sweets!  Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

CIAO FRIENDS! This week we have HOST of ENTERTAINHER Podcast on Action Park Network, Actress, and a Comedian who LOVES to cook Sara Sanderson! You've seen Sara on Young Sheldon, The Tonight Show, Two and A Half Men, but most recently she filmed the pilot “Ramble On” Acting and also Producing alongside her partner Doug Ellin (Entourage)! Sara shares recipe secrets, how her entertainment career has her traveling and finding the best food spots, along with her fab party planning tips and ticks! Fun Fact since recording Sara & Doug announced they are expecting a baby girl, so raise a glass and Salute' the happy Couple while listening!! WHERE SHOULD WE EAT: EMILIOsBALLATO NYC & Giorgio e Baldi Los Angeles Appetizer Course: Sara talks filming a movie in NYC and gives us scoop on her fave restaurant spots including her prized IG comments from chef Scott Conant & Emilio Vitolo! Main Course: We dive into Sara's love for entertaining, themes, and Halloween costumes. The actress and homemaker shares some of her best tips for hosting, she specifically mentions friend Vanessa Lachey as an Inspo! Dessert Course: We learn some of Sara's best recipes, embarrassing moments and how to avoid on vacay, annnnd her dream dinner guests (hint Oscar winner & Famed Cookbook Queen) Trust the Tip: LISTEN MORE!!! Follow Us: Sara Sanderson https://instagram.com/saraesanderson?igshid=YmMyMTA2M2Y= Jaclyn Marfuggi https://instagram.com/jaclynmarfuggi?igshid=YmMyMTA2M2Y=

Luci Giangrandi is a Miami-raised kid whose star has risen. Specifically a Michelin star. She co-owns Boia De, a restaurant she opened with her co-chef and partner Alex Meyer in a strip mall in Little Haiti three years ago. They were named co-nominees for the James Beard Award for best chef in the South. And now, their little spot has got a star from the Tire Man. But she actually started out as an aspiring food writer before training in the Scarpetta kitchen of “Chopped!” judge Scott Conant. Miami first found out about them when they moved to Miami together and opened a tiny taco trailer in the Design District, La Pollita, where they made a killer chicken sandwich. She talks to us about eating Vicky's croquetas in Miami Lakes, sharing the helm of a heralded restaurant to her trips with family to Livorno, Italy that shaped her. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Scott Conant has established himself as a leading chef, owning restaurants, a cookbook and even being a TV star! He graduated from the Culinary Institute of America where he began his journey to success. Learn about Chef Scott Conant's creativity in the culinary world being a leader and bringing his Italian roots into his restaurants.

On this episode of Best Seller TV, Scott Conant, author of Peace, Love, and Pasta: Simple and Elegant Recipes From a Chef's Own Kitchen sits down with host Taryn Winter Brill to discuss his fourth book which is his most personal to date. He wrote the book as a direct result of the question he is asked most often by fans and people he encounters: “what do you cook at home?” The book is meant to show a variety of delicious ingredients, things his kids and wife love to eat, and also to show that not everything is about caviar or truffles. It also shows the evolution of his career. Conant recalls how the first twenty years of his career weren't the easiest. At the time, he did not get paid for months on end, which gave him the opportunity to focus on his craft. Despite all the complexities and challenges of the time, those gave way to the simplicity he currently enjoys. He explains that “There's a new appreciation for simplicity the older you get.” Simple relationships and the simplicity of life are the ultimate luxury, Conant muses. Despite the difficulties faced, Conant was not in the profession for the money. What was most important to him was being able to cook the type of food he wanted. This book is a balance of the ‘then' as well as the ‘now' – an evolution of sorts of over three decades as a chef. Conant wanted to achieve that balance – not just with the timeline, but with the types of recipes, he included in the book. He did not want the recipes to be fancy, but “craveable.” He adds, “It's touching being part of someone's dinner table at home.” Conant tested all the recipes from the book on his kids – especially his youngest daughter, who he describes as an “incredibly picky” eater. Both his daughters, he says, are tougher critics than the New York Times and he describes their opinions of his food as “humbling.” In this episode, he divulges one of his favorite recipes in the book, which happens to be one of his classic dishes, and what his ‘grand slam' recipe is. Learn more about your ad choices. Visit megaphone.fm/adchoices

You probably know James Beard-award winning chef Scott Conant from Food Network, but did you know he was born and raised in Connecticut? This week on Seasoned, we talk with Scott about how his Waterbury roots shaped his approach to cooking and how he cooks at home. His new cookbook is Peace, Love, and Pasta. Plus, we had "a session" with a nutritional psychiatrist from Harvard. She's a chef, too! Dr. Uma Naidoo explains the gut-brain connection and how we might use food as medicine. GUESTS: Scott Conant: James Beard Award-winning chef, Food Network star, and cookbook author. His latest book is Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen. Uma Naidoo: Nutritional Psychiatrist at Harvard Medical School, Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH), and Director of Nutritional Psychiatry at MGH Academy, and author of This Is Your Brain on Food. Featured Recipes: Pasta Pomodoro  Cast-Iron Skillet Chicken with Fingerling Potatoes Connecticut-Style Lobster Rolls This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Sara Gasparotto and Michayla Savitt. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Get a big heaping spoonful of business and food content on this podcast. Most of you know Chef Scott Conant from his appearances on Food Network shows like Chopped and Iron Chef. However, many of you don't know Scott as a businessman and content creator. In this episode of "All Business with Jeffrey Hayzlett" Scott gets candid about the business of food. He talks about the troubles the restaurant industry is facing post-COVID. Scott also has some sage advice for young chefs and it has nothing to do with cooking. He also talks about how important it is to get the story of food out there through any media necessary, including his latest cookbook "Peace, Love, and Pasta". He also shares why some of the best food he ever ate was in Japan, but it wasn't Japanese. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hoda Kotb and Jenna Bush Hager are all about food this morning — Ree Drummond is sharing two simple sheet pan recipes, Alex Guarnaschelli cooks up a classic shepherd's pie, Sunny Anderson makes a double chocolate bread pudding and much more!

Scott Conant discusses his storied career as a chef and restaurateur, his mentors, cooking with his family, and his cookbook, "Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen." A regular Chef-Host on Food Network, Conant lives in Phoenix and runs two restaurants, i Mora Italian, a modern osteria, and The Americano, an Italian-American restaurant in Scottsdale. He also oversees an Italian steakhouse Cellaio at Resorts World Catskills in Monticello, New York. The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

We traveled to Resorts World Casino in Monticello, NY and dined at celebrity chef Scott Conant's Italian Steakhouse.

Hosted by Linda Gassenheimer Featuring Jacqueline tastes Linda's best finds from the Fancy Food Show Jacqueline Coleman and Isabelle Legeron on natural wines Jen Karetnick with restaurant news Scott Conant, "Peace, Love and Pasta" Dinner in Minutes at the end!

Scott Conant – Chef & Restaurateur   A chef, cookbook author and TV personality, Scott Conant brings his own unique recipe of passion and love to creating amazing dishes with thoughtful hospitality and soulful cuisine. He is the chef and owner of Italian-American dining destination The Americano in Scottsdale, Arizona, as well as Mora Italiana in Phoenix, Arizona. Conant is a longtime judge on Food Network's “Chopped”, host of the spin-off series “Chopped Sweets” and frequent co-host on “Beat Bobby Flay”. He's written a new book called Peace, Love, and Pasta, his most personal book yet. Today we talk about his journey as a chef and restaurateur, and his ever-evolving view of happiness and success.   Follow To Dine For: Official Website: ToDineForTV.com Facebook: Facebook.com/ToDineForTV Instagram: @ToDineForTV Twitter: @KateSullivanTV Email: ToDineForTV@gmail.com   Thank You to our Sponsors! American National Insurance Spiritless - Use promo code TODINEFOR for free shipping   Follow Our Guest: Official Site: ScottConant.com Facebook: Facebook.com/ConantNYC Instagram: @ConantNYC Twitter: @ConantNYC

Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen, Scott's most personal and accessible cookbook to date, delves into the evolution of how his cooking has changed throughout his career, and how he has established the strongest connection he's ever had to his food as a result of his deep relationship with his family. Previously living a life continuously on the road, like so many of us, during the pandemic Scott embraced the unprecedented opportunity to be at home and cook with (and for) his family every day. This change actually affected the direction of Peace, Love, and Pasta which is now a celebration of the art of cooking for love. The book showcases the foods Scott grew up with and those he makes for his loved ones today, offering restaurant-quality meals that emphasize the beauty of simple, fresh and flavorful Italian dishes. It also includes authentic Turkish recipes as an homage to his wife, Mel's, heritage and the meals that are a staple in their home. Recipes from Peace, Love, and Pasta include:*A guide to handmade pastas such as Scott's famed signature Pasta Pomodoro made with fresh basil and tomatoes, butter, and olive oil* Simple staples, from Scott's Broccoli Rabe Pesto to his Roasted Garlic, Parmigiano-Reggiano, and EVOO Spread* Must-try seafood dishes such as Hamachi Crudo with Ginger Oil and Finger Limes and a delicious, brothy flavor bomb called Branzino Alla'acqua Pazza that combines branzino with lobster, spices, herbs and heat* Perfectly cooked meats such as the Prime Rib with Parmigiano-Reggiano Popovers and Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust* Dishes for the whole family inspired by Scott's daughters, ranging from Ayla's Truffle Tajarin and Karya's Ricotta Raviolini with Melted Baby Tomato Sauce * A detour to Turkish home cooking inspired by Scott's wife, Mel, and her family's recipes including Börek, two ways, Cevizli Kömeç (Walnut Bread), Manti, et alPeace, Love, and Pasta also includes recipes for breakfast, soups, sides, salads, antipasti, and sweets

Our guests today include: - Brad Ricca, Author of True Raiders,- Dr. Steve Steverson from the Bradfordville Animal Hospital, and- Scott Conant from the Food Network.

Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen, Scott's most personal and accessible cookbook to date, delves into the evolution of how his cooking has changed throughout his career, and how he has established the strongest connection he's ever had to his food as a result of his deep relationship with his family. Previously living a life continuously on the road, like so many of us, during the pandemic Scott embraced the unprecedented opportunity to be at home and cook with (and for) his family every day. This change actually affected the direction of Peace, Love, and Pasta which is now a celebration of the art of cooking for love. The book showcases the foods Scott grew up with and those he makes for his loved ones today, offering restaurant-quality meals that emphasize the beauty of simple, fresh and flavorful Italian dishes. It also includes authentic Turkish recipes as an homage to his wife, Mel's, heritage and the meals that are a staple in their home. Recipes from Peace, Love, and Pasta include: *A guide to handmade pastas such as Scott's famed signature Pasta Pomodoro made with fresh basil and tomatoes, butter, and olive oil * Simple staples, from Scott's Broccoli Rabe Pesto to his Roasted Garlic, Parmigiano-Reggiano, and EVOO Spread * Must-try seafood dishes such as Hamachi Crudo with Ginger Oil and Finger Limes and a delicious, brothy flavor bomb called Branzino Alla'acqua Pazza that combines branzino with lobster, spices, herbs and heat * Perfectly cooked meats such as the Prime Rib with Parmigiano-Reggiano Popovers and Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust * Dishes for the whole family inspired by Scott's daughters, ranging from Ayla's Truffle Tajarin and Karya's Ricotta Raviolini with Melted Baby Tomato Sauce * A detour to Turkish home cooking inspired by Scott's wife, Mel, and her family's recipes including Börek, two ways, Cevizli Kömeç (Walnut Bread), Manti, et al Peace, Love, and Pasta also includes recipes for breakfast, soups, sides, salads, antipasti, and sweets

Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen, Scott's most personal and accessible cookbook to date, delves into the evolution of how his cooking has changed throughout his career, and how he has established the strongest connection he's ever had to his food as a result of his deep relationship with his family. Previously living a life continuously on the road, like so many of us, during the pandemic Scott embraced the unprecedented opportunity to be at home and cook with (and for) his family every day. This change actually affected the direction of Peace, Love, and Pasta which is now a celebration of the art of cooking for love. The book showcases the foods Scott grew up with and those he makes for his loved ones today, offering restaurant-quality meals that emphasize the beauty of simple, fresh and flavorful Italian dishes. It also includes authentic Turkish recipes as an homage to his wife, Mel's, heritage and the meals that are a staple in their home. Recipes from Peace, Love, and Pasta include: *A guide to handmade pastas such as Scott's famed signature Pasta Pomodoro made with fresh basil and tomatoes, butter, and olive oil * Simple staples, from Scott's Broccoli Rabe Pesto to his Roasted Garlic, Parmigiano-Reggiano, and EVOO Spread * Must-try seafood dishes such as Hamachi Crudo with Ginger Oil and Finger Limes and a delicious, brothy flavor bomb called Branzino Alla'acqua Pazza that combines branzino with lobster, spices, herbs and heat * Perfectly cooked meats such as the Prime Rib with Parmigiano-Reggiano Popovers and Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust * Dishes for the whole family inspired by Scott's daughters, ranging from Ayla's Truffle Tajarin and Karya's Ricotta Raviolini with Melted Baby Tomato Sauce * A detour to Turkish home cooking inspired by Scott's wife, Mel, and her family's recipes including Börek, two ways, Cevizli Kömeç (Walnut Bread), Manti, et al Peace, Love, and Pasta also includes recipes for breakfast, soups, sides, salads, antipasti, and sweets

Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen, Scott's most personal and accessible cookbook to date, delves into the evolution of how his cooking has changed throughout his career, and how he has established the strongest connection he's ever had to his food as a result of his deep relationship with his family. Previously living a life continuously on the road, like so many of us, during the pandemic Scott embraced the unprecedented opportunity to be at home and cook with (and for) his family every day. This change actually affected the direction of Peace, Love, and Pasta which is now a celebration of the art of cooking for love. The book showcases the foods Scott grew up with and those he makes for his loved ones today, offering restaurant-quality meals that emphasize the beauty of simple, fresh and flavorful Italian dishes. It also includes authentic Turkish recipes as an homage to his wife, Mel's, heritage and the meals that are a staple in their home. Recipes from Peace, Love, and Pasta include: *A guide to handmade pastas such as Scott's famed signature Pasta Pomodoro made with fresh basil and tomatoes, butter, and olive oil * Simple staples, from Scott's Broccoli Rabe Pesto to his Roasted Garlic, Parmigiano-Reggiano, and EVOO Spread * Must-try seafood dishes such as Hamachi Crudo with Ginger Oil and Finger Limes and a delicious, brothy flavor bomb called Branzino Alla'acqua Pazza that combines branzino with lobster, spices, herbs and heat * Perfectly cooked meats such as the Prime Rib with Parmigiano-Reggiano Popovers and Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust * Dishes for the whole family inspired by Scott's daughters, ranging from Ayla's Truffle Tajarin and Karya's Ricotta Raviolini with Melted Baby Tomato Sauce * A detour to Turkish home cooking inspired by Scott's wife, Mel, and her family's recipes including Börek, two ways, Cevizli Kömeç (Walnut Bread), Manti, et al Peace, Love, and Pasta also includes recipes for breakfast, soups, sides, salads, antipasti, and sweets

Tom is joined by chef and restaurateur Scott Conant who shares secrets from his new book Peace, Love & Pasta.And it's time for a Quick Bite with martini loving Dave Hill. See omnystudio.com/listener for privacy information.

Beef Borek, creamy polenta with stewed mushrooms and eggs in purgatory. Hungry yet? Chef Scott Conant takes a Beyond the Mic Short cut to talk about his new book “Peace, Love & Pasta”. Beyond the Mic with Sean Dillon is the conversation series where actors, artists, authors, and more go deeper than a traditional interview. They go “Beyond the Mic”.

Scott's new book is titled Peace, Love, and Pasta. People always ask “What do you cook at home?” He thought it would be a great idea to put it all on paper! The thing he loves most about it is the simplicity. The recipes are easy to execute. Book Title - for years, Scott has been on a personal journey of self improvement and the title represents where he is and what he chooses to pursue. Past has been such an important part of his life and career.  It's an expression of his years of cooking. Even if the food experience is sub-par at a restaurant, just sitting and enjoying the company of people that he's with is what's really important. Future of fast casuals: There's a huge market for fast casuals and FSRs There are lots of high end chefs that are starting to do quick service or fast food Why is it hard to do Italian quick serve well? Needs to be served at the moment of order and that's challenging It's hard for people to wrap their heads around Italian food as a fast casual component Follow Your Bliss - Joseph Campbell It is not selfish to pursue your bliss One recipe to try in the book Risotto topped w/ short ribs Would You Rather Let Bobby Flay beat you on national television or eat a bowl of red onions? Quotes “You could make these recipes your own as you cook them” -Scott “The key is to shut it off and just try to enjoy yourself” -Scott, in reference to going out to eat as a chef and having an experience less than what he could have prepared at home. “Make sure you're making the best decisions for your business, for your team and the customers and clients that are coming in” -Scott “I think there's always going to be a place for fine dining” -Scott “Pastas just really are one of those long standing comfort foods” -Joseph “You're not going to get anywhere if you're not hustling” -Scott “All I want to do is realize my potential” -Scott “If anyone is counting their hours, you shouldn't be doing it” -Scott “Being passionate about something doesn't always equate to being good at it” -Scott

Open phones start, later it is Scott Conant, famed TV chef, author of PEACE, LOVE, and PASTA.

ABOUT SCOTT CONANT AND PEACE, LOVE AND PASTA Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen, Scott's most personal and accessible cookbook to date, delves into the evolution of how his cooking has changed throughout his career, and how he has established the strongest connection he's ever had to his food as a result of his deep relationship with his family. Previously living a life continuously on the road, like so many of us, during the pandemic Scott embraced the unprecedented opportunity to be at home and cook with (and for) his family every day. This change actually affected the direction of Peace, Love, and Pasta which is now a celebration of the art of cooking for love. The book showcases the foods Scott grew up with and those he makes for his loved ones today, offering restaurant-quality meals that emphasize the beauty of simple, fresh and flavorful Italian dishes. It also includes authentic Turkish recipes as an homage to his wife, Mel's, heritage and the meals that are a staple in their home. Recipes from Peace, Love, and Pasta include: *A guide to handmade pastas such as Scott's famed signature Pasta Pomodoro made with fresh basil and tomatoes, butter, and olive oil * Simple staples, from Scott's Broccoli Rabe Pesto to his Roasted Garlic, Parmigiano-Reggiano, and EVOO Spread * Must-try seafood dishes such as Hamachi Crudo with Ginger Oil and Finger Limes and a delicious, brothy flavor bomb called Branzino Alla'acqua Pazza that combines branzino with lobster, spices, herbs and heat * Perfectly cooked meats such as the Prime Rib with Parmigiano-Reggiano Popovers and Dijon and Demi-Glace Glazed Leg of Lamb with Lemon-Herb Crust * Dishes for the whole family inspired by Scott's daughters, ranging from Ayla's Truffle Tajarin and Karya's Ricotta Raviolini with Melted Baby Tomato Sauce * A detour to Turkish home cooking inspired by Scott's wife, Mel, and her family's recipes including Börek, two ways, Cevizli Kömeç (Walnut Bread), Manti, et al Peace, Love, and Pasta also includes recipes for breakfast, soups, sides, salads, antipasti, and sweets SCOTT CONANT BIO Scott Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere. With a career spanning more than 35 years, a portfolio of acclaimed restaurants and an ever-expanding brand, Conant has established himself as one of the world's leading chefs. A graduate of the Culinary Institute of America, Conant built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, all of which earned glowing reviews throughout his tenure. Conant officially put his name on the map when he opened the beloved L'Impero in 2002, which garnered a three-star review from The New York Times, the title of "Best New Restaurant" from the James Beard Foundation and praise from top publications such as Gourmet and Food & Wine, the latter naming him "Best New Chef" in 2004. Following the success of L'Impero, Conant opened Alto, an elegant Italian restaurant in midtown Manhattan. Always looking to raise the bar, Conant eventually moved on to bring his own vision of sophisticated, savory Italian cooking to life. In 2017, he opened Mora Italian, a modern, convivial osteria in Phoenix, Arizona, and in April 2018, he debuted Italian steakhouse Cellaio at Resorts World Catskills in Monticello, New York. Now, Conant has expanded his Arizona restaurant portfolio after taking helm of The Americano, an Italian-inspired steakhouse in Scottsdale, in October 2020. In 2018, Conant launched his Sprezza line of cooking and pantry essentials, bringing his passion for food culture into homes and giving fans an opportunity to cook with authentic Italian flavor in their own kitchens. The Sprezza collection of nine sauces, spreads, olives, and more embody the three tenets of Chef Conant's restaurants - honesty, integrity, and soul. Conant is known to fans worldwide for his Food Network appearances, including his long-running role as a judge on Chopped. In 2020, he began hosting the spinoff Chopped Sweets, and he has served as host of Best Baker in America seasons 2 and 3, Topgolf's Chef Showdown, and Beat Bobby Flay. In addition, he has made numerous guest appearances on The Today Show, Rachael Ray Show, and Good Morning America, among others. He has also published three cookbooks: New Italian Cooking, Bold Italian, and The Scarpetta Cookbook. His newest book, PEACE, LOVE, AND PASTA, will debut in September 2021. As Chef Conant continues to embark on new opportunities, he looks forward to sharing his enduring philosophy: savor the pure pleasure of food, down to its last taste.Get the Book today!https://www.amazon.com/Peace-Love-Pasta-Elegant-Recipes/dp/1419747363

I loved my interview with Amy, so young and so wise with such a wonderful energy!Born and adopted from Da Nang, Vietnam at six months old. Her birth name is Dang Thi Minh Hanh; a very symbolic and meaningful name. In Vietnamese “Minh” means “bright” and “Hạnh” means “good morale, good soul”. Combining those two doesn't just make a powerful name, but a powerful person, and that power has unintentionally made Amy Minh Hạnh Corey not only “one to watch” but “One to make a difference” and known by her fans as “The one who understands the Misunderstood”.At only twenty-three years of age, Amy Minh Hanh Corey has started a creative empire just by being honest with her life, her mental health, and overcoming her past struggles with being adopted, bullying, depression, attempted suicide, self harm, eating disorders and so much more.  She passionately infuses this honesty in her music, speaking, writing, brand, ambassadorships, and other entrepreneurial projects. Amy's name and message has gained recognition in multiple industries, by public figures and big names such as Dolly Parton, Gary Vee, Dr. Oz, Scott Conant, Kevin Guest (CEO OF USANA), Andy Wilman (Executive producer of The Grand Tour), Madame Tôn Nữ Thị Ninh (HCMC Peace and Development President, Former Ambassador to Vietnam of the EU) along with hit songwriters and other public figures throughout the world. Amy is an Ambassador for Holt International's Child Sponsorship program as well as the fourth Goodwill Ambassador for HCMC Peace and Development Foundation in Vietnam. Her compassion and understanding to those who feel misunderstood is what sets Amy in her own league and has given her the drive to expand her voice in multiple industries and around the world to better the world.I loved my interview with Amy, so young and so wise with such a wonderful energy! Some key points from our interview:·        How when she was just eight years old, she faced many traumas which impacted on her mental health·        How her unhealthy coping strategies became a normal way of life for her – eating disorders, self-harm, suicide attempts etc·        How she had to become her own hero and music was big part of that and helped her to heal·        How she's now passionate on creating healthy coping strategies for herself·        How she's also sharing and speaking out about her struggles in order to help others too  You can get more info about Amy here: www.amycorey.com *                                     *                                             *                                 *"Unbroken: Healing Through Storytelling" features  individuals who have all triumphed after adversity and have not just bounced back in life, but forward and are now making a difference for others.Hosted by Madeleine Black, the show will share stories of all the amazing people Madeleine has met on her own journey as an author/speaker and these stories will heal, motivate, inspire and bring hope when they share their wisdom and knowledge with her.You can find out more about Madeleine, her story and her memoir, Unbroken,  from her website: https://madeleineblack.co.uk/ 

Scott Conant (@conantnyc) has one hell of a story that I am glad you're here to tune into. From building some of our country's most successful restaurants to operating some of the strongest and most loving team in culinary, Scott has loads of “secret sauces” here today (pun intended) that I hope inspire you to lead with love, give back as much as you can and operate from a place of intention. MEATER (@meatermade) is the perfect partner for my episode with a celebrity chef, huh? I actually bring up lots of cooking questions with Scott on top of all the other things I think you'll find valuable here! And while you're tuning in and are wanting to take your cooking experience to the next level - head to MEATER.com to see all their last products and accessories! If you enjoyed this episode or any of the others on Men of the Hour, rate/review/subscribe and stay with us right HERE! Follow along on Instagram for all the exclusive and inspiring content – https://bit.ly/3bnSqcY Subscribe on YouTube to see the full video interview – https://bit.ly/2EVFWNi

In this episode, we're joined by Amy Corey. Born and adopted from Da Nang, Vietnam at six months old. Her birth name is Dang Thi Minh Hanh; a very symbolic and meaningful name. In Vietnamese “Minh” means “bright” and “Hạnh” means “good morale, good soul”. Combining those two doesn't just make a powerful name, but a powerful person and that power has unintentionally made Amy Minh Hạnh Corey not only “one to watch” but “one to make a difference” and known by her fans as “the one who understands the Misunderstood”. At only twenty-three years of age, Amy Minh Hanh Corey has started a creative empire just by being honest with her life, her mental health, and overcoming her past struggles with being adopted, bullying, depression, attempted suicide, self-harm, eating disorders and so much more. She passionately infuses this honesty in her music, speaking, writing, brand, ambassadorships, and other entrepreneurial projects. Amy's name and message has gained recognition in multiple industries, by public figures and big names such as Dolly Parton, Gary Vee, Dr. Oz, Scott Conant, Kevin Guest (CEO OF USANA), Andy Wilman (Executive producer of The Grand Tour), Madame Tôn Nữ Thị Ninh (HCMC Peace and Development President, Former Ambassador to Vietnam of the EU) along with hit songwriters and other public figures throughout the world. Amy is an Ambassador for Holt International's Child Sponsorship program as well as the fourth Goodwill Ambassador for HCMC Peace and Development Foundation in Vietnam. Her compassion and understanding to those who feel misunderstood is what sets Amy in her own league and has given her the drive to expand her voice in multiple industries and around the world to better the world. In this episode, we explore: mental health activism self-harm choosing recovery how it is possible to heal choosing to take the action to heal recovery and maintenance journey talking about mental health experiences music Mentioned in this episode The Monk Who Sold His Ferrari - Robin Sharma You can connect with Amy via Facebook, Instagram or via her website Follow our host Hannah @hannah.stainer on Instagram or on twitter. Follow our podcast @psykhecoaching on Instagram, Twitter, Facebook or connect with us via our website where you can download your gratitude journal by signing up to our mailing list. Support the podcast by sending us a coffee via Ko-Fi If you've loved this episode as much as we have please do share it on social media and tag us in your post. And we always love to hear what you think so please rate and review on Apple podcasts or wherever you listen to your podcasts. Thanks for listening! Hannah & the Psykhe Podcast team x --- Send in a voice message: https://anchor.fm/psykhe/message

This week, Ryan and Brian discuss the history of ERA clues, talk through the past week of NYT crosswords, and announce one or two details about Lollapuzzoola 14. There's a new contest crossword, which you can download at https://bit.ly/fmi301con, and you should check out our twice-weekly Twitch stream at https://www.twitch.tv/nextdoorcomics on Wednesdays and Saturdays at 4pm PT / 7pm ET. If you get bored, write something for the Fill Me In wiki. And if you're feeling philanthropic, donate to our Patreon. We shout out the names of our patrons on the first new episode of each month! Do you enjoy our show? Actually, it doesn't matter! Please consider leaving us a 5-star review on Apple Podcasts. This will help new listeners find our show, and you'll be inducted into the Quintuple Decker Turkey Club. Drop us a note or a Tweet or a postcard or a phone call — we'd love to hear from you. Helpful links: Apple Podcasts link: https://podcasts.apple.com/us/podcast/fill-me-in/id1364379980 Google Play link: https://player.fm/series/fill-me-in-2151002 RSS feed: http://bemoresmarter.libsyn.com/rss Contact us: Email (fmi@bemoresmarter.com) / Facebook / Twitter / Instagram / Google Voice (315-510-9892) We're putting these words here to help with search engine optimization. We don't think it will work, but you probably haven't read this far, so it doesn't matter: baseball, crossword, crosswords, etymology, game, hunt, movies, musicals, mystery, oscar, pizza, puzzle, puzzles, soup, trivia, words

Colu Henry is a hugely accomplished food writer, with articles in The New York Times and Wine Spectator, and a beloved cookbook that's right up my alley: Back Pocket Pasta. In today's episode, we learn all about Colu's background as a cabaret performer, her transition into food writing, working for chefs like Scott Conant and Marcus Samuelsson, and growing up with an Italian grandmother. We also cover ego and selflessness in cooking, how to read a wine bottle, people-pleasing, and -- as a special treat -- she even sings a little. See acast.com/privacy for privacy and opt-out information.

Host Jaymee Sire chats with chef and Chopped judge Scott Conant to talk about his 35 year industry career. Scott talks about how crucial travel has been in influencing his cooking style, his next dream destination, and his admiration for his wife's Turkish culture. He talks about the change of scenery from New York to Arizona and what excites him about the food scene in Phoenix. He shares his secrets to restaurant success and needing to love what you do and have fun in such a tough industry. Scott also talks about his memories and experiences as a longtime judge on Chopped and the most common kryptonite basket ingredient.    Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network    Follow Food Network on Instagram: https://www.instagram.com/foodnetwork    Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire   Follow Scott Conant on Instagram: https://www.instagram.com/conantnyc/   Learn More about Chopped: https://www.foodnetwork.com/shows/chopped   Learn More about Chopped Sweets: https://www.foodnetwork.com/shows/chopped-sweets Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed See omnystudio.com/listener for privacy information.

We interview Rich Hollenberg. Rich is a TV sports personality calling college basketball on ESPN, and the pre and post games on Fox Sports for The Rays. He is also a former TV food show host, and has cooked on live television with the likes of Wolfgang Puck, Emeril Lagasse, Cat Cora, Art Smith, Scott Conant, Michelle Bernstein, and Roy Yamaguchi amongst many others. Rich's first culinary lessons came from the late Tom Pritchard of Salt Rock Grill fame. At the top of the show we have Abby Allen with her modern, lighter recipe take on the classic Lobster Thermidor.

On this week's episode of The Path Here, host Scott Savlov chats with the Food Network Celebrity Chef Scott Conant. Scott details his road to success with stories about his family, his friends like fellow chefs Bobby Flay, Alex Guarnaschelli and Geoffrey Zakarian. Scott also discusses his amazing culinary background from the Culinary Institute of America and his various influences for his restaurants Americano in Scottsdale and Mora Italian in Phoenix as well as his upcoming cooking school partnership with Sur La Table.

Chef, restaurateur, cookbook author and Chopped Judge, Chef Scott Conant, takes you step by step through a delicious risotto recipe right from his home kitchen. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 4-6 servings INGREDIENTS 3 Tbsp extra virgin olive oil (enough to coat the pan)  3 Tbsp shallots, diced fine  1 ½ tsp garlic, diced fine  Crushed red pepper flakes, as needed Kosher salt, as needed 2 ½ Tbsp butter, unsalted  1 ½ cups vialone nano rice (if you can’t find, Aroborio works as a good substitute) ½ cup dry white wine  5 cups warm vegetable stock/broth  1 ½ tsp fresh thyme leaves, chopped  ½ cup Parmigiano Reggiano cheese  2 each egg yolks, optional 2 cups cleaned asparagus (cut off and discard tough bottom 2 inches- peeled the rest and cut the tips into 2-inch pieces- cut the rest of the stem into ¼ – ½ inch pieces) 1 cup spring onions (green onions) sliced about same size as asparagus bottoms 2 Tbsp olive oil EQUIPMENT ESSENTIALS Two stock pots, one with the stock heating up at the beginning of class 8 oz. ladle Wooden spoon or spatula Medium sauté pan For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

Have Questions? Send yours to askjeff@comeonover.com! He may just answer it in a future podcast! IGQ&A - Jeff’s Instagram Links & RecipesJeff and Lorenzo’s Pineapple and Bacon Pan PizzaOther StuffsCheck out our friend Pat TomasuloCheck out Laugh Your Face and how awesome of an organization it is!Want to jam out again to those face-melting theme songs?Click HERE to listen to all of Jeff’s one-of-a-kind tunes. And guess what….there will be new ones each week! 

Hailing from the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restaurant Daniel. Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's Scarpetta where she served as chef de cuisine. After being runner up on Top Chef season 11, and voted fan favorite, Nina moved to New Orleans to open her own restaurant, Compère Lapin in 2015. In 2018, Compère Lapin was followed by Bywater American Bistro. Go to www.saverestaurants.com as mentioned in today's episode to support restaurants. Go to www.werbig.org to sign the petition to get insurance companies to pay their business interruption insurance claims. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Positive vibes all around." In today's episode with Nina Compton we will discuss: The feeling of hitting a ceiling Being committed to your journey before taking the first step Receiving industry accolades while operating in the red Food cost management Competing on top chef Having so many things on your table and no time to look at them Making sure you sign the right deal Always get a lawyer on your side for establishing business deals Restauranteurs overspend before opening and open in the red The differences in hotel restaurant deals; which is best for you? The effects of AirBnB on your restaurant's neighborhood and your business The effects of COVID on NOLA specifically Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus What is your biggest weakness? Impatience What's one question you ask or thing you look for during an interview? Open-mindedness What's a current challenge? How are you dealing with it? The future Share one code of conduct or behavior you teach your team. Be kind and empathetic What is one uncommon standard of service you teach your staff? Recognition of your guest. SEE them What's one book we must read to become a better person or restaurant owner? The Bible GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? The focus on diversity in restaurants Name one service you've hired. Accounting - ASU Accounting What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Micros - HR If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Use salt Have fun when you're cooking and eating Share with people you love Contact info: Instagram: @ninacompton Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Nina Compton for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Our guest this morning is Kelly Guilday, General Manager of Manhattan House Kelly brings nearly a decade of L.A. restaurant experience to Manhattan House.  She believes in the power of hospitality and consistency, and that passionate team members are the pillars to a successful, thriving restaurant.  She has worked with James Beard award winning Chefs and L.A. staples such as Scott Conant, Brooke Williamson, and Stefan Richter, opening and managing some of the most successful and institutional restaurants in Los Angeles.  Having studied under 2 Master Sommeliers and participating in the harvest season in Napa, Kelly has found wine and beverage to be a passion within the restaurant.  Kelly began her career in downtown Washington D.C. and now looks forward to making her mark at Manhattan House. This morning, we'll learn about Manhattan House farm to table philosophy, what it's like to be named best Happy Hour by Thrillist and the new brunch service starting this weekend. =+=+=+=+=+=+ To Find Out More about the two show hosts of The South Bay Show read on: Jackie Balestra features a comprehensive selection of things to do, places to go and people to know in the South Bay.to learn more visit http://www.SouthbayByJackie.com To Find Out More about Joe Terry visit https://www.MasternodeConsulting.com/about What's Happening in the South Bay, South Bay, Hermosa Beach, Manhattan Beach, Redondo Beach, The South Bay Show, Los Angeles, California, Current Events Calendar, Torrance, El Segundo, Palos Verdes

Scott Conant's career in the culinary space has spanned over 30 years, he really has achieved just about everything someone could in one industry. HIs accomplishments have included multiple award winning restaurants, of course Scarpetta and Alto, best selling books, James Beard Awards, Scott even has a regular role on the Food Network show Chopped. But most telling might be the rabid following of fans who continue to crave just about everything Scott does with his ever expanding brand.

Scott Conant hosts an all-new confection competition premiering Feb 3 at 10|9c! Scott Conant One of New York's most respected chefs as well as a judge on Chopped, Scott Conant creates food that is unexpected and soulful. ABOUT THE SHOW In a sweet spinoff of the ultimate culinary competition, host Scott Conant challenges four bold pastry artists to take on one of the toughest tests of their lives. Faced with baffling basket ingredients and an unrelenting clock, the sensational, sugar-savvy chefs must demonstrate their skill, concentration and imagination as they race to see who will claim the $10,000 prize.

Mora Italian, Scott Conant's Italian restaurant in Phoenix, is an upscale - but affordable - fun place to eat and drink. Located in the 'Golden Mile Corridor' between Camelback and Glendale, Mora has something for everybody. Clean wood and brick and red leather ambience with a large bar that opens onto a patio, Mora lives up to the picky pasta maker's reputation. If you haven't been, go... if you have been, go back and try something new. Our experience was first-class and our food was even better.

On today's episode of All in the Industry®, host Shari Bayer's guest is Scott Conant, one of the country’s top chefs and restaurateurs. A graduate of the Culinary Institute of America, Scott’s career spans over 30 years, including multiple restaurants, an enthusiastic following of fans and an ever-expanding brand. He opened L’Impero in 2002, garnering a three-star review from The New York Times, the title of “Best New Restaurant” from the James Beard Foundation, and he was named one of America’s Best New Chefs in 2004, among other accolades. His current restaurants include Mora Italian in Phoenix, Arizona; and Italian steakhouse Cellaio at Resorts World Catskills in Monticello, New York; plus, he has his signature line of cooking and pantry essentials, Sprezza. Scott has appeared on the Today Show, The Chew, CBS’ The Talk and Good Morning America, and is a regular judge on Chopped, consistently one of Food Network’s highest rated programs. In May 2018, Best Baker in America premiered its second season on Food Network with Scott as the host. He has also published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Tail Up Goat in Waashington DC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! All in the Industry is powered by Simplecast.

Expensive spaghetti, shirtless cooking and fights on the set of Chopped. And dumplings! Smart Mouth is on Patreon: www.patreon.com/smartmouthpodcast www.instagram.com/smartmouthpodcast/ www.facebook.com/groups/268127480409103/ Please subscribe to (and rate & review) this podcast in iTunes or any podcast app so you never miss an episode! https://podcasts.apple.com/us/podcast/smart-mouth/id1171755407

There’s a lot of debate surrounding the exact origins of everybody’s favorite frozen treat, but experts generally agree it’s been around for more than half a millennium. In this episode, Marc learns all about ice cream’s power to tell a story through flavor from Ample Hills founders Brian Smith and Jackie Cuscuna. He’s also joined by his friend, chef Scott Conant, who explains how ice cream fits into fine dining and dishes on its delicious Italian cousins: gelato and sorbetto. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Greg T prepares for his Broadway debut, we meet H.E.R., and get a visit from Bobbi Brown and Chef Scott Conant, and Froggy is in hot water.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

On this bonus episode of La Ventanita, we caught up with six great chefs as they came to Miami for the South Beach Wine & Food Festival, the largest food festival in the world. James Beard award winner, Carlos Frías, the Miami Herald food editor, asked the chefs to play "Kiss, Marry, Kill" with Cuban coffee, pastelitos and croquetas. It was a gut-wrenching decision. Watch video interviews with other great chefs at MiamiHerald.com/ventanita. Learn more about your ad choices. Visit megaphone.fm/adchoices

Lorena Garcia explains how a chef tastes everything every night, and describes her take on eggs benedict. Plus, toaster crumpets, “what is a week-end?” and starting beef with Scott Conant. And finally: mimosa, bellini, or bloody mary? Smart Mouth is on Patreon - contribute and help keep this thing going! www.patreon.com/smartmouthpodcast www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/ Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart%E2%80%A6/id1171755407?mt

Hey hey! First the news, including Time's Up at the Golden Globes (0:28), misconduct allegations against Jeremy Tooker of SF's Four Barrel Coffee (1:47), Dunkin Donuts streamlining its menu (3:00), "Veganuary" (3:41), & happy bday Leah Chase (6:30)! Next we have 10 Q's for Michael Fiorelli of LA's Love & Salt (7:05) including an East Coast/West Coast pizza battle, a NY'er making gluten free pasta, his "down low" burger, & LA's status as a food mecca. To close, Scott Conant talks about red onions (27:21).

Ease back into post-turkey life with some FRT. This episode is a State Bird Special! First, we chat with Stuart Brioza and Nicole Krasinski (0:47) of SF's State Bird Provisions to talk about the expansion of their restaurant, their new cookbook, catering to dietary restrictions, and their new snack, State Bird Seed. Next we chat with Dana Peck (14:36), CEO of Render, the company that partnered with State Bird to bring the snack to market. We wrap it up with Scott Conant discussing a strange hashtag (22:58).

Hey hey, it's Food Republic Today! On this episode, we discuss Noma re-opening next February (0:27), the listeria outbreak at LAX (1:53), the Keurig boycott (2:33), and the premiere of "The Mind of a Chef" on Facebook Watch (5:19). After that, we talk to Daniel Giusti (7:18), the former Noma head chef who left to found Brigaid, a program focused on bringing scratch food to school cafeterias. We wrap it all up with Scott Conant talking about how you know that a food trend has gone too far (18:27).

Hey hey, it's Food Republic Today! On today's episode, we discuss today's top headlines, including the sudden boom of plant-based meat alternatives (0:32), San Francisco unseating NYC as the US city with the most Michelin stars (3:54), chefs participating in this weekend's NYC Marathon (5:41), and quick hit headlines (6:48). We check in with Alex Stupak and Barbara Lynch about the intersection of restaurants and real estate (8:05), chat about all things natural wine with Isabelle Legeron, France's sole female Master of Wine (10:29), and wrap up Scott Conant's opinion of wannabe celebrity chefs (25:10).

Chef Scott Conant walks you through his smooth and delicious Polenta recipe- one that is on all five of his restaurant menus in NYC, Miami, Los Angeles, Las Vegas and Arizona. Check out Episode 010 to learn how this dish literally changed our host, Kappy’s, life.

Chef Scott Conant is a regular judge on Food Network’s Chopped. He currently has restaurants in NYC, Miami, Los Angeles, Las Vegas and Arizona. Conant’s accolades span from Food & Wine magazine to James Beard Awards and more. He is one of the most compassionate people we know, giving his time to helping good friends and their causes, while also giving back to his team at his restaurants by mentoring, coaching and teaching them about the industry. 

Dan and Emma visit The Ponte in Los Angeles, where they drink amaro with chef Scott Conant of “Chopped” fame. Scott reveals his favorite Italian restaurants and plays a drinking game. Dan cops to farting after eating meatballs. This so upsets Emma, that she slams several shots of amaro to cope. In the second half of the show, celebrated bartender Ryan Wainwright drops by and drops some mad knowledge about Italian liqueur. In “Booze News,” turns out Queen Elizabeth likes to get her drink on daily. Recorded at The Ponte in Los Angeles, CA

A graduate of the Culinary Institute of America, Scott Conant broke out onto the restaurant scene in his twenties, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, which earned glowing reviews under his leadership. Conant officially put his name on the map when he opened the beloved L'Impero in 2002. It garnered a three-star review from The New York Times, the title of “Best New Restaurant” from the James Beard Foundation and praise from top publications such as Gourmet and Food & Wine, which named Conant one of America's Best New Chefs in 2004. Following the success of L'Impero, Conant has opened restaurants in Las Vegas, Miami, Phoenix, Los Angeles, and New York. He has appeared on the Today Show, The Chew, CBS' The Talk, and Good Morning America, and is a regular judge on Chopped. He has also published three cookbooks: New Italian Cooking, Bold Italian, and The Scarpetta Cookbook.

In which Scott Conant and Katherine get into a heated argument about what constitutes a dumpling. Plus, expensive spaghetti, shirtless cooking and fights on the set of Chopped. Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart-mouth/id1171755407?mt www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/

On today's episode of THE FOOD SEEN, how did native New Yorker Colu Henry, turn her Italian heritage and a #hashtag into a pasta phenomenon? Colu's great grandparents came to the New World from Campania, and with them, brought a culture of cooking that still exists today in everyone's pantry, “use what you have in stock to make something delicious”. After years working in PR with high-profile chef like Marcus Samuelsson, Kurt Gutenbrunner, Scott Conant, developing the Oregon Wine Board through her love of Pinot Noir, working with Kyle MacLachlan on marketing his Bordeaux-inspiried cabernet “Pursued by Bear”, and becoming Director of Special Projects at Bon Appétit, it was the virtues of her Nonni that brought Colu back to #backpocketpasta, inspired by a childhood of marinara, tuna-clam sauce, meatballs with grated pecorino, braciole with pine nuts and raisins, and warm semolina sesame bread from Arthur Ave. Join in the fun, and show Colu your #backpocketpasta on Instagram:http://instagram.com/coluhenry. This program was brought to you by Bi-Rite Market. “It's really about the people that are around the table in addition to what you're serving.” [20:00] –Colu Henry on THE FOOD SEEN

Author and Celebrity Chef from Scarpetta LA and Corsair Miami, Scott Conant, and Andrea Minarcek, Senior Travel Editor for Sunset Magazine.

Chopped judge, TV personality and the man behind plenty of the country’s top restaurants, Scott Conant, is back in South Florida with his newest concept, Corsair, inside Aventura’s Turnberry Isle Hotel. Chat Chow TV sat down with the charming chef to learn more about Corsair, its inspiration and what rituals he has for his restaurants. The welcoming restaurant located close to the property’s massive golf course plays off its maritime-inspired name with a warm palate and interior tones designed by popular designer Meyer Davis. “It’s a celebration of sorts of this area,” Conant adds about the design. The restaurant serves a blend of Mediterranean and local flavors to create its unique spins on dishes like a deconstructed lasagna, polenta waffles and porcini braised veal. For the beverage program he enlisted California’s Rob Floyd who has set up bar programs for the SLS in Hollywood, CA and several of Conant’s restaurants. As for his other popular restaurant on Miami Beach, Scarpetta, that has produced some of Miami’s top chefs including Macchialina’s Mike Pirolo and Top Chef’s Nina Compton, he says they are all good friends still and enjoy getting in the kitchen together. “It’s nice to know we can bring the band back together and play some cover songs,” Conant says with a slight laugh. Want to know what Conant’s favorite indulgence is? Or what ritual he has at every restaurant of his? Watch the video above to find out.

Guest Chef Freddy Vargas of Scott Conant's Scarpetta restaurant at the Montage Hotel in Beverly Hills.

Hear from Jeffrey Tascarella, General Manager of Food & Beverage at The NoMad Hotel, on this week’s episode of All in the Industry!. Jeffrey grew up in a food-loving Italian-American family but truly developed a passion for fine dining while working at Michael White’s Michelin-starred Fiamma. During the course of his career, he has been the wine director of ‘inoteca and the maitre d’ of The Mercer Kitchen. He also launched the commercially successful Scarpetta with Chef Scott Conant and assisted in the restaurant’s expansion in Los Angeles and Las Vegas. Most recently, Jeffrey was managing-partner of the critically acclaimed Tenpenny restaurant in midtown Manhattan. This program was brought to you by The International Culinary Center. “The NoMad bar was a cool project because everybody involved got to build their dream bar. It was like a committee fantasy bar.” [20:00] –Jeffrey Tascarella on All in the Industry

Matt Mira (@MattMira) loves James Bond. I learn a lot. Like what he likes to do in hotel rooms after kicking some ass. Matt is on the Nerdist and another pod called James Bonding. Cuz he's a bit of a James Bond dork. Enjoy. I did. There's also another "find Jackie a thing and win something" contest. Good luck. December's sponsor is last episode's guest - www.geekiana.com  - She has a world of geekery that includes t-shirts, Doctor Who hoodies, scarves and sweatshirts. She also has a podcast! LISTEN UP! ORDER UP! Get 20% off with checkout code, "Ranger." Yeah... a deal. This month I do not ask you to donate to TDF... INSTEAD, find your LOCAL Food Bank and donate to THEM. In the US? Go here: http://feedingamerica.org/foodbank-results.aspx and search by your zip. Out of the US? I believe in your school systems... you can find them! You can probably still order this week and get stuff by Christmas if you're in the US. Tshirts, Zip Hoodies, CDs at www.jackiekashian.com. Also, PLEASE use the AMAZON banner on my website to order from them. Costs you nothing, I get a kickback. Right after Christmas I'm recording my NEW Hour Special in Minneapolis at ACME. Come to the taping! Dec 26, 27, 28th... www.acmecomedycompany.com NOTES: Chris Hardwick and Matt Mira Podcast - www.nerdist.comBaltimore, VOL 1 - www.amazon.com/Baltimore-Volume-The-PLague-Ships/dp/1595826734Jaws - Richard KielNever Say Never Again - Kevin McCloryJames Bonding - Matt Gourley and Matt Mira's other podcast - www.nerdist.com/podcast/james-bonding/Scott Conant - www.scottconant.comTyler's Ultimate - Old Food Network showFlipper 1963 - TRAILER so you KNOW WHAT I WANT! www.tcm.com/mediaroom/video/338245/Flipper-Movie-Clip-My-Life-On-The-Sea.htmlCREDITS: Mike Ruekberg composed and sings (with Sarah Cohen) the theme song. Patrick Brady fixes the audio and compiles the teaser clips on www.youtube.com/thedorkforestVilmos fixes my website www.jackiekashian.com and has his own podcasts... including THE GREEN ROOM. www.allthingscomedy.com is the podcast network that TDF is a proud part of. Bonus track on the iPhone/Android apps and, free, just there, for some reason, at tdf.libsyn.com. Andy Goes off on Baccarat. heh.

Ep. 48 - You probably know Chef Scott Conant from his restaurant Scarpetta (in NYC, Miami Beach, Vegas and L.A.) or as the champion of Chopped All Stars Season 3.  But did you know he was also a huge Dylan fan?  We also talk about Run DMC, Huey Lewis and the News, and Dean Martin, plus the time Clive Davis almost bit him on the ear over a plate of white truffle risotto.  

At only twenty-three years old, Amy has unintentionally built an empire through her understanding and honesty in mental health and sharing her mindset on how she has not only overcome every one of those things, but how because of those sufferings and her unbelievable experiences, she has trained her mind to turn every negative time into something positive, and mastered how to not only survive in chaos but how to thrive in it as well. Her mindset has not only created her rapidly growing empire but drives her passion to understand the misunderstood and help heal whoever she can reach around the world. Amy's name and message has gained praise and recognition in multiple industries, by public figures across industries such as Dolly Parton, Thomas Gabriel Cash, Gary Vee, Dr. Oz, Scott Conant, Andy Wilman (Executive producer of The Grand Tour), Kevin Guest (CEO of USANA Company), Madame Tôn Nữ Thị Ninh (HCMC Peace and Development President, Former Ambassador to Vietnam of the EU) and hit songwriters and other public figures. Amy's multiple crossovers into other industries and unstoppable passion to continue expanding her creative empire with television concepts, continued work with public speaking and activism with mental health, ambassadorships, representation for Vietnam, entrepreneurship projects, writing and more sets her in a league of her own as she just vows to continues using her voice to heal this world in whatever way she can. Website: https://www.amycorey.com Support this podcast at — https://redcircle.com/the-dave-pamah-show/donations