Podcast appearances and mentions of Sean Brock

Matt and Gus talk about the 2025 Southeastern Wildlife Expo (SEWE), some home building lessons learned, protection dogs, ancient cities and prophecies set in motion. On this Episode... Acient civilizations thriving on the 30th parallel. Ideas for whole home heated floors and homesteading. Choosing a protection dog. Discovering lost cities around the world. Sean Brock's new restraunt in the Charleston area. The prophecy of the Red Heifers and the mystery of the Mu people. The evolution of religion. Whiskey giveaway announcment for Patreon members. Patreon - https://www.patreon.com/whiskeyandwhitetails Instagram - @whiskeyandwhitetails Facebook - @whiskeyandwhitetails X - @whskywhitetail Website & Store - www.whiskeyandwhitetails.com YouTube - https://www.youtube.com/channel/UCUX9-ft9bLcrNMUMREwj4Dw/featured MORE: We'd like to extend a special thank you to everyone who has supported us along this journey so far. We've done a lot in a short time and have so much more we're excited to do still. We must give a particularly BIG shoutout to our growing Patreon Community! If you enjoy our content, consider giving us a 5 star rating on your favorite podcast app, leave us a review, and tell a fellow whiskey or whitetail/hunting enthusiast about our show. We'd be beyond grateful for the support. Make sure to stay up to date on everything we're doing through our Instagram and visit our website to check out our latest journal posts about hunting, whiskey and cigars and our shop for our latest barrel made products. Last but not lease, please consider joining our Patreon community where you'll get exclusive access to Patreon only content, early access to other content, prizes, giveaways, a voice in what content we create, live streams, expand our ability to bring you EVEN MORE awesome content as well as a community of awesome whiskey and outdoor enthusiasts. This podcast is a part of the Waypoint TV Podcast Network. Waypoint is the ultimate outdoor network featuring streaming of full-length fishing and hunting television shows, short films and instructional content, a social media network, and Podcast Network. Follow Waypoint on Instagram at the following accounts @waypointtv @waypointpodcasts Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a textWelcome to another Episode of the Nashville Dads!  This week we have on Davis Reese from Joyland.  When we asking Davis on, I knew he was a fun to talk with and loved being a dad, but I didn't realize how much Nashville and Nashville food scene is part of his story.  In this episodes there's shout outs to Sean from HiFi Cookies, Sam Jett and Sean Brock, Melrose Billards, Rotiers, Jason Isbell's manager Traci Thomas, and lots of little Nashville moments. And he also took this call from the library at Audrey's  For parenting we talk about how a three is more challenging than two, tricking your kids, sleeping regression, therapy, sobriety, growing up in Nashville, and working at Joyland after the tornado.This was a lot of fun and we hope you enjoy the episode Follow us on Twitter @nashvilledads and on Facebook and Instagram @thenashvilledads. Look for new episodes of The Nashville Dads podcast every other Monday.

Sponsor: U.S. Dept. of Veterans Affairs Biorepository Brain Bank Today's episode of PTSD and Beyond is proudly sponsored by the U.S. Department of Veterans Affairs Biorepository Brain Bank, dedicated to advancing research on brain disorders that impact Veterans. The VABBB is seeking participants both with and without neurological conditions. Your involvement can lead to important breakthroughs and support life-changing research. Visit www.research.va.gov/programs and click on VA Biorepository Brain Bank    

Hey Team! We've got another exciting guest teed up for this week. I'm talking with Sean Brock, a neurofeedback expert and the owner of Neuro Colorado. Now I'll be honest that I had a lot to learn in this interview because I wasn't terribly well versed on the science behind neurofeedback. In the interview, Sean shares the fascinating history behind neurofeedback and how it's evolved from training cats to helping humans regulate their brain waves. We get into how neurofeedback works and its longer-term benefits. Also, we end the interview by taking a turn and talking about EMDR therapy and how it is somewhat similar but distinct from neurofeedback. Then, we get into Internal Family Systems Therapy (IFS), which I think is just a fascinating form of psychotherapy. Now, as I just mentioned, I didn't have a lot of knowledge on neurofeedback going into the interview, and a lot of that stemmed from some of the controversy surrounding its effectiveness in treating ADHD. As Sean is the owner of a neurofeedback facility, it is quite understandable that he is very bullish on the research showing its effectiveness. And based on my conversation with him it seems well warranted, especially with the caveat he gave in the interview that neurofeedback is not a magic process but requires guidance from a qualified practitioner.  That said, while I think the science of neurofeedback looks very promising at this point, take the interview with a grain of salt and be aware that not everyone is convinced of its level of effectiveness. While promising neurofeedback isn't for everyone and it's general accessibility still has a ways to go. Also, this isn't a case of doing one thing or the other; neurofeedback can work alongside medication and other therapies as well. If you'd life to follow along on the show notes page you can find that at HackingYourADHD.com/203 This Episode's Top Tips Neurofeedback works by teaching you how to regulate your brainwaves, which can help you build focus when you need it. Over time, it appears that neurofeedback can lead to long-term changes in brainwave activity, reducing ADHD symptoms and potentially decreasing the need for further interventions. It's important to find the right neurofeedback practitioner who actively engages with you during sessions for the best results. Also, remember that a multi-modal approach is key, combining neurofeedback with medication or therapy to optimize your treatment.

Sponsor: U.S. Dept. of Veterans Affairs Biorepository Brain Bank Today's episode of PTSD and Beyond is proudly sponsored by the U.S. Department of Veterans Affairs Biorepository Brain Bank, dedicated to advancing research on brain disorders that impact Veterans. The VABBB is seeking participants both with and without neurological conditions. Your involvement can lead to important breakthroughs and support life-changing research. Visit www.research.va.gov/programs and click on VA Biorepository Brain Bank Discovering the World of Neuro Therapy Welcome back to another episode of PTSD and Beyond! Today, we're joined by Sean Brock from Neuro Colorado, a leader in the field of neurotherapy, to explore how neurotherapy is transforming trauma recovery and mental health treatment. Sean's work is dedicated to providing innovative, science-backed solutions for those navigating the complex impacts of trauma, PTSD, and CPTSD. In this episode, we dive deep into the power of neurotherapy—what it is, how it works, and why it's becoming a vital tool in the mental health landscape. Sean brings his expertise and compassion to discuss cutting-edge therapies, like neurofeedback and brain mapping, that support the brain's ability to heal. Whether you're a trauma survivor, a caregiver, or someone seeking to understand more about neurotherapy's potential, this conversation has something for everyone. Key Topics: Meet Sean Brock – Background, experience, and what inspired him to start Neuro Colorado. What is Neurotherapy? – Understanding neurotherapy and how it differs from traditional talk therapies. How Neurotherapy Supports Trauma Recovery – Benefits of neurofeedback, brain mapping, and other neurotherapeutic methods in addressing PTSD, CPTSD, and trauma-related symptoms. Case Studies and Success Stories – Real-life examples of how neurotherapy has helped individuals regain control over their mental well-being. What's Next for Neuro Colorado – Exciting developments, future goals, and how Sean envisions the future of trauma-focused neurotherapy. Key Takeaways: Understanding Neurotherapy: Learn about the science behind neurotherapy and why it's gaining traction as an effective treatment for trauma and PTSD. Empowerment Through Healing: Neurotherapy gives people a new path to healing by helping them understand and work with their brain's natural processes. Future of Mental Health Treatment: Neuro Colorado's mission to advance trauma therapy through neuro-based methods and holistic care. If today's episode resonated with you, please share it with others who might benefit. Don't forget to subscribe, like, rate, and leave a review. And remember, we're better together, we're stronger together, and take what resonates and GO BEYOND! In Love and Healing, Dr. Deb To learn more about Sean Brock, LPC BCN and Neuro Colorado connect at: Website: NeuroColorado Insta: @NeuroColorado_Mh Facebook: @NeuroColorado   To connect with Dr. Deb Lindh: Website - Dr. Deb Lindh Website - PTSDandBeyond X (formerly known as Twitter) - @DebraLindh X (formerly known as Twitter) - @PTSDandBeyond Support PTSD and Beyond on Ko-Fi and Patreon!  

Here at Overcoming Distractions we like to say we work on the "mechanics" of being a busy professional with ADHD. However there is an understanding that there are other treatments and considerations as an adult with ADHD. Today in this episode we are talking about neurofeedback and how that helps adults with ADHD thrive. Sean Brock is the owner of Neuro Colorado, a practice that helps a wide range of individuals focusing on mental health challenges. That includes ADHD. Sean tells us a little bit about Neuro Colorado and how he supports those with ADHD of all ages including adults. He discusses what neurofeedback is including the benefits and what he hopes to achieve through neurofeedback treatments. Neuro Colorado also works with veterans with ADHD and sometimes PTSD and he discusses his work in this area. Sean also discusses what treatment looks like that may coincide with neurofeedback. If you're interested in neuro feedback, Sean gives us some tips on how to identify the right practitioner for you. Coaching and mentorship are very valuable for busy adults with ADHD but there are also other avenues that many people with ADHD should consider to get a deeper understanding. Learn more about Neuro Colorado on their website. https://www.neurocolorado.com/ **Do you want to work with Dave one-on-one? Go to www.overcomingdistractions.com and book an introductory Zoom chat. Or go directly to Dave's calendar; https://calendly.com/davidgreenwood1/15min  

Host Mike Switzer interviews Quinton Middleton, owner of Middleton Made Knives in Charleston, S.C., whose cutlery is used by the likes of Emeril Lagasse and Sean Brock.

During The Chef Conference in Philly this spring, Sean Brock graciously made time to sit down for this deeply personal and open conversation about his path to the pro kitchen, his development as a chef, and his various restaurants, including his current Joyland, Audrey, and june in Nashville.Please check out our fellow meez network podcasts and newsletter!  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!

In this episode of Take-Away with Sam Oches, Sam talks with Nick Pihakis, founder and CEO of Pihakis Restaurant Group, a Birmingham, Ala.-based portfolio with six distinct concepts. That includes Rodney Scott's BBQ, with the renowned pitmaster out of Charleston, S.C., and most recently Joyland, a fast casual concept in partnership with James Beard Award winning chef Sean Brock. Nick joined the podcast to talk about solving an important restaurant equation: how restaurants that are laser focused on high-quality foods can scale without diluting the brand or the menu. In this conversation, you'll find out why:An obsessive commitment to efficiency is key to scaling high-quality conceptsYour opening staff should be the best-trained staff you'll ever haveThe restaurant business is just a math equationPeople make placesOperators must decide whether off-premises business is worth lowering quality standardsA diverse portfolio of concepts can help you maximize impact with guestsHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

This week my guest is Mike Traud, founder of The Chef Conference (formerly The Philly Chef Conference). We talk about the history, and evolution, of this food and beverage conference. You'll hear what you can expect from this year's conference which is taking place in Philadelphia from April 12th through 15th.Some of this year's guest are: Sean Brock, Tom Collichio, Alain Ducasse, Andrew Zimmern, Rob Rubba, and Rosio SanchezMIKE TRAUD and The Chef ConferenceThe Chef Conference on InstagramThe Chef Conference WebsiteGet Tickets to The Chef Conference:Day 1 April 12, 2024: Openings & ExpansionsDay 2 April 13, 2024: A conversation between Chef Alain Ducasse and Jeff GordinierDay 3 April 14, 2024: The Chef Conference Opening Night Event Day 4 April 15, 2024: Keynote & PanelsCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).  Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram and ThreadsChefs Without Restaurants on TikTokChefs Without Restaurants on YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little Bites SPONSOR INFO United States Personal Chef AssociationTo learn more about membership, advertising, or partnership opportunities, call Angela at 800-995-2138 ext. 705 or email aprather@uspca.com.Support the show

In this episode, I chat with David Daniel Dan, a Texas Whole Hog Cooker and owner of Mosu, Texas. See all things David Dan here: https://www.instagram.com/daviddanbbq Mosu, Texas: https://www.instagram.com/mosu_tx Brisket Department: https://brisketdepartment.com/collections/whole-hog Sean Brock episode he mentions: https://www.imdb.com/title/tt3249614 Mule Skinner Smoke Rigs: https://muleskinnersmokerigs.com/  

Old-school fast food is in Sean Brock's blood. The Nashville-based, James Beard award-winning chef recently opened Joyland - a burger-fries-fried chicken joint that hearkens back to the 1950s. We can see Sean's love of diner food in Charleston episode of Parts Unknown clip of him with Anthony Bourdain to the iconic Waffle House. In this funny and nostalgic video, Sean waxes poetic about the virtues of scattered, smothered chunks while Anthony declares the food is better than French Laundry. Since this was filmed, Sean has found sobriety and we have lost our great Anthony but the charm of this interaction is timeless: https://youtu.be/bct8stbZafI?si=gkcmIcruMV8_HJ51 I interviewed Sean Brock in 2019, you can listen here: https://www.marionkane.com/podcast/sean-brock-friend-tony-fatherhood/

Sean Brock is a James Beard Award Winning chef, entrepreneur and writer exploring Southern Cuisine and Lowcountry cooking at his critically-acclaimed restaurants Joyland, The Continental, Audrey and June. This edition of Dreamland is brought to you by Schedule35, a trusted psilocybin brand that I use when I find myself in a creative rut. Every dose is precisely measured out, allowing you to tap into your creativity without, well, tripping the f%#! out. Use code ‘dreamland' for 15% off your order here → https://www.schedule35.co/–––––––––––––––Dreamland is a magical place where listeners get to explore the minds of creative geniuses. Your host, Cole Schafer, is a multi-hyphenate writer obsessed with the creative process. His newsletter (coleschafer.com) has a cult following and has been described as a “bump of cocaine for your creativity”.

Outspoken Owen Reed joins Stoney Keeley on this week's episode of the SoBros Power Hour to preview the fall in Nashville, from where to take in a good Oktoberfest to haunted houses and all of the places to admire the fall leaves in between. The two pay homage to the legacy of Bray Wyatt in the WWE, discuss the baby clouded leopard at the Nashville Zoo, Sean Brock's new vinyl-themed bar, stealing entire porches, running a hamster wheel across the Atlantic Ocean, nude beaches, and more!

In this episode of the Vint Podcast, Billy Galanko and Brady Weller talk with High Wire Distillery (Charleston, SC) founder Scott Blackwell. Along with his wife Ann, Scott opened High Wire after selling his "Immaculate Baking Company" to General Mills. As connoisseurs of chocolate, coffee, and craft beer, this step into craft spirits was an exciting (yet challenging) endeavor.  Today, High Wire produces a number of Rye and Bourbon whiskies, and produce 100% Jimmy Red Corn (Jimmy Red Revival Project) and 100% Sorghum whiskies that are altogether unique in the spirits space. This year is High Wire's 10th anniversary, so it's fitting that Scott would join us to talk about heirloom grains, craft distilling, the challenges of growing a whiskey business, and their plans for celebrating their 10th year producing thoughtful and regionally inspired spirits. For more information on the Vint investment platform, please contact us anytime at brady@vint.co or billy@vint.co. The Vint Podcast is brought to you by the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Skyler Weekes, Mary Gorman McAdams, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, Jay Hack Disclaimer: https://vint.co/disclaimer

While myasthenia gravis, or MG, can make navigating everyday tasks more difficult, it does not have to stop people living with MG from pursuing rich personal and professional lives. In this episode, Felicia and Sean talk about how they both remained driven as leaders in their industries while managing the debilitating condition. Often challenged by her MG symptoms, including vocal fatigue, Felicia learned how to find her voice and use it in new and powerful ways. She was able to build her consulting firm specifically helping entrepreneurs with disabilities start and grow their own businesses. Sean was an award-winning chef when his MG symptoms challenged his highly demanding lifestyle. Being forced to take time off showed him the value of taking breaks and ultimately, Sean learned new ways to be successful and mindful across all aspects of his life. They both share how they gained important lessons and powerful perspectives while learning to live with their MG.See omnystudio.com/listener for privacy information.

Today we visit with Tennessee farmers who practice regenerative agriculture and have news about Appalachian Homecoming. A three-day event celebrating and studying modern Appalachian cuisine and farming issues. Our guests include: - Christopher Burger, Brenna Powers Wright, Carrie Garvey, and chef Robert Allen of Bluestem Hollow, Greenback, TN. - Aliceson Bales of Bales Farm is located in Mosheim, TN. She and her family raise pasture-raised beef, chicken, and pork, and she shares her recipe for Beef Roast. - Lois Shuler Caughron and her daughter Ruth Davis of Maryville, TN. Louis and her late husband Kermit Caughron were the last residents of Cades Cove, which was their home before the Great Smoky Mountains National Park. Louis and Ruth share memories of Kermit, his bees, his love for fruit, and saving cucumber seeds. - And news about an upcoming event, “Appalachian Homecoming,” a 3-day event with ticket options. It is also part of the New Hope Children's Advocacy Center's annual fundraising event, “Bacon at the Bear, built around Allan Benton's bacon. Christopher Burger will be a speaker during the educational component of Dancing Bear Lodge and Appalachian Bistro's Appalachian Homecoming, which will take place August 4-6 at Dancing Bear Lodge and Appalachian Bistro, which is located in the Peaceful Side of the Smoky's in Townsend, TN. And other speakers include Allan Benton of Benton's Smoky Mountain Country Hams - James Beard award-winning chef and restaurateur Sean Brock who is behind McCrady's, Husk, Audrey, The Continental Nashville, Joyland, and June restaurants. And many more speakers. That incredibly talented Wyatt Ellis, the 14-year-old musician and mandolinist, will perform on Friday night.

“Chefwise: Life Lessons from Leading Chefs Around the World” is not a cookbook. In place of recipes, its pages are filled with insider insights from 117 chefs around the world, collected by author Shari Bayer. Bayer interviewed both well-known chefs like Tom Colicchio, Sean Brock, Alice Waters and Massimo Bottura, as well as rising stars, owners of Michelin-starred restaurants and operators of casual eateries. They share tips on everything from leadership strategies to team building, purchasing, tech and business tools and work-life balance. The book covers the best practices that are essential to the everyday job, as well as more abstract things, such as inspiration, philosophy and activism. Listen as Bayer talks about Chefwise and shares anecdotes, insights and expert advice from the pros.

James Beard award winning chef, Jeremiah Langhorne, sits down with Eli to talk about his improbable rise to one of the Mid Atlantic's best chefs and why his work ethic, determination, and resilience are the keys to the success he has had at The Dabney and now at his newest restaurant, Petite Cerise in DC. Chef Jeremiah only had one goal in life, and that was to be a professional skateboarder, but it was when he saw some cooks at a local pizza shop, where he was delivering pizzas, putting food into a pan while testing out a special, that he realized that real cooking was more than just reading a recipe out of a book, and it was at that moment that he realized this is something worth pursuing. Here are some of the highlights: The idea behind their new French restaurant, Petite Cerise How Jeremiah has found a love for French food but is doing it in a new light The power of learning a technique and how your repertoire will serve you throughout your career The magical crêpe that Jeremiah had on his recent trip to France Chef's unlikely entrée into the food business and why it wasn't skateboarding The advice he received from a chef that sealed his fate  How working with Chef Sean Brock changed his perspective Why it doesn't have to be all or nothing when buying local  How the next generation of chefs will change our industry for the better  Why he geeks out about Maryland blue crab and asparagus season Chef breaks down his well known dish called Hearth Roasted Vegetables His breakthrough with his ”Bay Sauce”, which is rooted in Maryland history The beauty of the European protection system for food and labeling Breaking down the success of his restaurant, The Dabney Why he didn't want to go back to his restaurant shortly after opening it and the advice that helped reshape his cooking  When you open a restaurant, you're telling the world, ”Here I am, come at me.” The importance of understanding the science of cooking One of Eli's favorite books, On Food and Cooking, by Harold McGee How the pandemic allowed them to hit the reset button and begin to reshape the restaurant  Why you should have a one year, five year and ten year plan for your career and restaurant Some of Jeremiah's favorite places in the mid Atlantic to eat   A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.   Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you'll here in the podcast to upload 25 free recipes to the platform.

Hosts Caroline Galzin and Brandon Styll whip around today's Nashville restaurant news with commentary. Topics include Nashville  Holiday Pop up's, Sean Brock, The Tennessean Top 25 best restaurants, Eater's 2021 articles about hopes for 2022, and much, much, more! This is a bi monthly episode that will be around the first and 15 of each month. New episodes released on Fridays.  --- Send in a voice message: https://anchor.fm/brandon-styll/message

Today's foodcast episode brings us to the Charleston Wine + Food festival, where deputy editor Andrew Knowlton catches up with southern chef Sean Brock. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave calls up Will Guidara, the front-of-house half of the partnership that took Eleven Madison Park to the top of the hospitality stratosphere, to talk about Will's new book (‘Unreasonable Hospitality'), how he reshaped EMP, and what the next generation of cutting-edge restaurants might look like. Also: coffee that tastes like soup, instant-ramen ratios, oomori servings, the fruit-medley gambit, macaroni ephemerality, waiting for grunge in the disco age, Jasper Johns, Danny Meyer, Bill Belichick, going hard in the paint, the Dreamweaver, rolling out the Budweiser cart, exceeding your mentors, Sean Brock, a croissant parable, and changing before you have to change. Hosts: Dave Chang and Chris Ying Guest: Will Guidara Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nashville-based, award-winning chef and bestselling cookbook author Sean Brock has been busy over the last two-and-a-half years. He launched four restaurants—including his most personal project to date: a duo of restaurants called Audrey and June. Named after his grandmother Audrey (whose middle name was June), the spaces take up both floors of a sweeping A-frame building that's inspired by the tobacco barns of Brock's native Appalachia. Together, they're an ode to his childhood growing up in Virginia and to the woman who forever shaped him as a chef and as a person. But they're also a portal into the future of food—building on Brock's research and culinary wizardry from over a decade of leading kitchens across the South, most notably at Husk. That passion for preserving southern foodways and endless curiosity about food science continues. But now, as you'll hear, the father-of-two takes a more mindful approach with a deeper purpose.  You can learn more about visiting Audrey and June—and follow along with more food geek-outs and culinary experiments in The Lab at Audrey. Learn more about your ad choices. Visit megaphone.fm/adchoices

Acclaimed chef Sean Brock joins this week's show and answers questions about Southern cooking, culture, cuisine and touches on his career shift to prioritize mental health and wellness in the ever demanding restaurant industry Hosted on Acast. See acast.com/privacy for more information.

“At Home” by Gavin Kaysen, features more than 100 recipes ranging from quick weeknight dinners to show-stopping weekend projects, as well as utilitarian pantry staples, kid-friendly meals, and family favorites all organized by season, including:* The Perfect Pot Roast with Kale and Squash Salad* Watermelon and Tomato Salad with Sumac Vinaigrette* Grilled Branzino with Brown Butter, Tomato, Olives, and Bread Crumbs* Pappardelle Pasta with Pork Ragu* Swedish PancakesAnd more! Try Gavin's Pot Roast as we discussed excerpted from the book “At Home” by Gavin KaysenPot roast is a very nostalgic dish for me and by far my most published recipe (you can find versions of it all over the Internet). It was one of my grandmother Dorothy's two signature dishes, and she'd make it anytime we visited her, no matter the season. It was also one of the first recipes I ever cooked from start to finish as a kid, and the first dish I put on the menu at Spoon and Stable, where you'll still find it today. The great chef Sean Brock always says that in the South, nothing can compete with your grandmother's corn bread, and I feel the same about pot roast in the Midwest: Dorothy's is the best, and every time I eat it, I feel like she's giving me a big hug. Pot roast certainly works as a meal by itself, but I like to pair it with a salad made with the contrasting textures of raw and roasted kale, dressed with a tangy buttermilk vinaigrette.The Perfect Pot Roast2 pounds boneless beef top blade roastfine sea saltfreshly ground black pepper2 Tbsp. canola oil2 Tbsp. unsalted butter1 medium red onion, quartered2 carrots, peeled and cut into 2-inch pieces2 celery stalks, cut into 2-inch pieces1 small rutabaga (about 8 ounces), peeled and cut into 12 to 16 pieces4 cremini mushrooms, halved1 parsnip, peeled and cut into 2-inch pieces1 head garlic, top trimmed to expose cloves3 Tbsp. tomato paste1 bay leaf1 sprig rosemary¾ cup red wine, preferably cabernet2 cups beef broth or stock1. Preheat oven to 350°F. Season meat generously with salt and pepper.2. In a large Dutch oven or other heavy ovenproof pot with a lid, heat oil over medium-high heat. Add meat and sear until a dark crust forms, 3 to 4 minutes per side. Transfer to a plate.3. Reduce heat to medium and add butter to pot. Melt butter and add all vegetables and garlic, stirring frequently and scraping bottom of pot, until vegetables start to color, 8 to 10 minutes. Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes. Add bay leaves, rosemary and wine, and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.4. Return meat to pot. Add broth, cover pot, transfer to oven, and cook until roast is very tender and starts to fall apart when you lift it, about 2 hours and 20 minutes.5. Let roast sit at room temperature at least 10 minutes. Transfer meat to a cutting board and carve into 1½-inch slices. Skim fat from surface of stew. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into stew and discard skins.6. To serve, lay slices of roast in shallow bowls along with vegetables and a generous amount of cooking liquid ladled over top. Serve with Kale and Squash Salad (recipe follows).Kale and Squash SaladButtermilk Vinaigrette¼ cup buttermilk2 Tbsp. red wine vinegar1 tsp. Dijon mustard1/3 cup olive oilfine sea saltSalad8 oz. Tuscan kale, washed, dried and stems removedolive oil, for drizzlingfine sea saltground white pepper1 large acorn squash, quartered and seeded½ tsp. light brown sugar½ tsp. ground cinnamon½ tsp. ground cloves½ tsp. freshly ground black pepper4 Tbsp. unsalted butter, at room temperature¼ cup Marcona almonds, toasted and lightly crushed1. Make the buttermilk vinaigrette: In a blender, purée buttermilk, vinegar and mustard until well combined. With machine running on low, stream in oil until smooth. Season with salt. Set aside or refrigerate until ready to use.2. Make the salad: Preheat oven to 220°F. Line a sheet pan with foil. Arrange 1/3 of kale in a single layer, drizzle with oil, and sprinkle with salt and white pepper. Transfer to oven and bake until crispy, 15 to 20 minutes. Let cool to room temperature.3. Meanwhile, put remaining kale in a large bowl, add a pinch of salt and gently massage kale about 2 minutes to tenderize it. Increase oven temperature to 375°F. Line a second sheet pan with foil. Lay squash skin-side down on lined pan. In a small bowl, combine 1 tsp. salt, brown sugar, cinnamon, cloves and black pepper. Rub butter onto squash flesh and sprinkle evenly with spice mix.4.Transfer sheet pan to oven and bake until squash is tender, 45 minutes to 1 hour. Remove from oven, and once cool enough to handle, peel squash and cut into 2-inch cubes. Add crispy kale to bowl with raw kale. Add almonds and some of buttermilk vinaigrette and toss well. Divide onto plates and top with squash. Drizzle with more vinaigrette and serve. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

“At Home” by Gavin Kaysen, features more than 100 recipes ranging from quick weeknight dinners to show-stopping weekend projects, as well as utilitarian pantry staples, kid-friendly meals, and family favorites all organized by season, including:* The Perfect Pot Roast with Kale and Squash Salad* Watermelon and Tomato Salad with Sumac Vinaigrette* Grilled Branzino with Brown Butter, Tomato, Olives, and Bread Crumbs* Pappardelle Pasta with Pork Ragu* Swedish PancakesAnd more! Try Gavin's Pot Roast as we discussed excerpted from the book “At Home” by Gavin KaysenPot roast is a very nostalgic dish for me and by far my most published recipe (you can find versions of it all over the Internet). It was one of my grandmother Dorothy's two signature dishes, and she'd make it anytime we visited her, no matter the season. It was also one of the first recipes I ever cooked from start to finish as a kid, and the first dish I put on the menu at Spoon and Stable, where you'll still find it today. The great chef Sean Brock always says that in the South, nothing can compete with your grandmother's corn bread, and I feel the same about pot roast in the Midwest: Dorothy's is the best, and every time I eat it, I feel like she's giving me a big hug. Pot roast certainly works as a meal by itself, but I like to pair it with a salad made with the contrasting textures of raw and roasted kale, dressed with a tangy buttermilk vinaigrette.The Perfect Pot Roast2 pounds boneless beef top blade roastfine sea saltfreshly ground black pepper2 Tbsp. canola oil2 Tbsp. unsalted butter1 medium red onion, quartered2 carrots, peeled and cut into 2-inch pieces2 celery stalks, cut into 2-inch pieces1 small rutabaga (about 8 ounces), peeled and cut into 12 to 16 pieces4 cremini mushrooms, halved1 parsnip, peeled and cut into 2-inch pieces1 head garlic, top trimmed to expose cloves3 Tbsp. tomato paste1 bay leaf1 sprig rosemary¾ cup red wine, preferably cabernet2 cups beef broth or stock1. Preheat oven to 350°F. Season meat generously with salt and pepper.2. In a large Dutch oven or other heavy ovenproof pot with a lid, heat oil over medium-high heat. Add meat and sear until a dark crust forms, 3 to 4 minutes per side. Transfer to a plate.3. Reduce heat to medium and add butter to pot. Melt butter and add all vegetables and garlic, stirring frequently and scraping bottom of pot, until vegetables start to color, 8 to 10 minutes. Add tomato paste and cook, stirring frequently, until it darkens slightly, about 5 minutes. Add bay leaves, rosemary and wine, and cook, stirring occasionally, until liquid is reduced to a thick gravy consistency, 5 to 7 minutes.4. Return meat to pot. Add broth, cover pot, transfer to oven, and cook until roast is very tender and starts to fall apart when you lift it, about 2 hours and 20 minutes.5. Let roast sit at room temperature at least 10 minutes. Transfer meat to a cutting board and carve into 1½-inch slices. Skim fat from surface of stew. Discard bay leaves and rosemary stems. Squeeze any garlic cloves remaining in their skins into stew and discard skins.6. To serve, lay slices of roast in shallow bowls along with vegetables and a generous amount of cooking liquid ladled over top. Serve with Kale and Squash Salad (recipe follows).Kale and Squash SaladButtermilk Vinaigrette¼ cup buttermilk2 Tbsp. red wine vinegar1 tsp. Dijon mustard1/3 cup olive oilfine sea saltSalad8 oz. Tuscan kale, washed, dried and stems removedolive oil, for drizzlingfine sea saltground white pepper1 large acorn squash, quartered and seeded½ tsp. light brown sugar½ tsp. ground cinnamon½ tsp. ground cloves½ tsp. freshly ground black pepper4 Tbsp. unsalted butter, at room temperature¼ cup Marcona almonds, toasted and lightly crushed1. Make the buttermilk vinaigrette: In a blender, purée buttermilk, vinegar and mustard until well combined. With machine running on low, stream in oil until smooth. Season with salt. Set aside or refrigerate until ready to use.2. Make the salad: Preheat oven to 220°F. Line a sheet pan with foil. Arrange 1/3 of kale in a single layer, drizzle with oil, and sprinkle with salt and white pepper. Transfer to oven and bake until crispy, 15 to 20 minutes. Let cool to room temperature.3. Meanwhile, put remaining kale in a large bowl, add a pinch of salt and gently massage kale about 2 minutes to tenderize it. Increase oven temperature to 375°F. Line a second sheet pan with foil. Lay squash skin-side down on lined pan. In a small bowl, combine 1 tsp. salt, brown sugar, cinnamon, cloves and black pepper. Rub butter onto squash flesh and sprinkle evenly with spice mix.4.Transfer sheet pan to oven and bake until squash is tender, 45 minutes to 1 hour. Remove from oven, and once cool enough to handle, peel squash and cut into 2-inch cubes. Add crispy kale to bowl with raw kale. Add almonds and some of buttermilk vinaigrette and toss well. Divide onto plates and top with squash. Drizzle with more vinaigrette and serve. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

According to Matthew Raiford, when it comes to American haute cuisine, one need look no further than the South. On this week's show, we explore the possibilities of Southern cuisine with celebrated authors and chefs – beginning with Matthew Raiford. The self-described CheFarmer is spreading the good word of his Gullah Geechee heritage through a new book, Bress 'n' Nyam. Then, culinary superstar Sean Brock joins us to discuss his award-winning tome, "South." In the book, Sean breaks down the essential elements of Southern cuisine, from corn bread to shrimp and grits, highlighting regional differences in certain dishes. We also speak with author Ronni Lundy, who helps us break through some of the myths surrounding the isolated Appalachian region. Ronni discusses the intrinsic link between Southern Appalachians and their victuals. Finally, we sit down with Edward Lee. Raised in Brooklyn to Korean parents, the celebrity chef found his soul in Kentucky. In his book, "Buttermilk Graffiti," Edward shares stories of his personal journey to discover America's new melting pot cuisine in the south.

According to Matthew Raiford, when it comes to American haute cuisine, one need look no further than the South. On this week's show, we explore the possibilities of Southern cuisine with celebrated authors and chefs – beginning with Matthew Raiford. The self-described CheFarmer is spreading the good word of his Gullah Geechee heritage through a new book, Bress 'n' Nyam. Then, culinary superstar Sean Brock joins us to discuss his award-winning tome, "South." In the book, Sean breaks down the essential elements of Southern cuisine, from corn bread to shrimp and grits, highlighting regional differences in certain dishes. We also speak with author Ronni Lundy, who helps us break through some of the myths surrounding the isolated Appalachian region. Ronni discusses the intrinsic link between Southern Appalachians and their victuals. Finally, we sit down with Edward Lee. Raised in Brooklyn to Korean parents, the celebrity chef found his soul in Kentucky. In his book, "Buttermilk Graffiti," Edward shares stories of his personal journey to discover America's new melting pot cuisine in the south.

#164 - INTERVIEW with Award-Winning Bar Director, Jonathan Howard ***** This week's episode is brought to you by: POPMENU If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month. VISIT: https://popmenu.com/restaurantstrategy ***** Restaurant Strategy recently celebrated its 3rd Anniversary, and I'm embarrassed to say that I've sort of ignored beverage. But no more! On this week's episode I'm thrilled to be speaking with my friend and colleague, Jon Howard, all about how to build (and maintain) a profitable bar program. He's sharing tips from his two decades in the industry so do not miss this one. IMPORTANT LINKS Jon Howard's IG: https://www.instagram.com/jonnybhoward/ Chef Sean Brock's IG: https://www.instagram.com/hseanbrock/ The Continental IG: https://www.instagram.com/thecontinentalnashville/ Audrey IG: https://www.instagram.com/audreynashville/ June IG: https://www.instagram.com/june.nashville/ The Continental Website: https://www.thecontinentalnashville.com Curious about any of my Coaching Programs? Schedule a FREE 60-minute Strategy Session to see if you're a good fit: https://www.restaurantstrategypodcast.com/schedule

#164 - INTERVIEW with Award-Winning Bar Director, Jonathan Howard ***** This week's episode is brought to you by: POPMENU If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month. VISIT: https://popmenu.com/restaurantstrategy ***** Restaurant Strategy recently celebrated its 3rd Anniversary, and I'm embarrassed to say that I've sort of ignored beverage. But no more! On this week's episode I'm thrilled to be speaking with my friend and colleague, Jon Howard, all about how to build (and maintain) a profitable bar program. He's sharing tips from his two decades in the industry so do not miss this one. IMPORTANT LINKS Jon Howard's IG: https://www.instagram.com/jonnybhoward/ Chef Sean Brock's IG: https://www.instagram.com/hseanbrock/ The Continental IG: https://www.instagram.com/thecontinentalnashville/ Audrey IG: https://www.instagram.com/audreynashville/ June IG: https://www.instagram.com/june.nashville/ The Continental Website: https://www.thecontinentalnashville.com Curious about any of my Coaching Programs? Schedule a FREE 60-minute Strategy Session to see if you're a good fit: https://www.restaurantstrategypodcast.com/schedule

Fancy dining isn't all fluff. At Wild Common in Charleston, SC, Orlando Pagán puts his culinary passion on the plate with every service. He left Puerto Rico after high school to attend Johnson & Wales in Miami, and following graduation, spent three years at the Ritz-Carlton Coconut Grove. In San Francisco, he cooked in a handful of acclaimed restaurants before leading the kitchen of Michelin-starred The Village Pub as executive chef. In 2017 Pagán relocated to the Lowcountry of South Carolina to join Sean Brock at McCrady's Tavern, and in 2019, he helped open Wild Common, where he leads the culinary program as executive chef and was recently nominated for James Beard Best Chef: South. In the midst of this illustrious career, he was diagnosed with multiple sclerosis, but his careful management of the disease and focus on team and family keep him strong in the job.

Blake Hoerres is relatively new to Nashville, but not to the Culinary Scene. He has been all over and now at the helm of the East Nashville hamburger haven Joyland by Sean Brock. Blake talks about his story, how he landed in Nashville, and surprises us with the fact that he has been sober for over two years. This episodes is supported by GigPro, Super Source. What Chef's Want, Charpier's Bakery --- Send in a voice message: https://anchor.fm/brandon-styll/message Support this podcast: https://anchor.fm/brandon-styll/support

Ethan Kiyoshi Summers is the founder of Oil / Lumber, an apparel and furniture design studio that makes everything by hand in their Nashville workshop. Sustainable by necessity, all of their products are made-to-order using traditional Japanese technique and design principles. In this episode, Ethan shares his eight-year journey from leaving the corporate world to partnering with the likes of Patagonia and chef Sean Brock's new flagship restaurant Audrey - and, this year, Oil / Lumber's biggest project yet. To see photos from this episode, visit: https://instagram.com/folk___tales Follow Oil / Lumber at: https://www.instagram.com/oilandlumber/ Learn more about Oil / Lumber: https://www.oilandlumber.com/

A top Nashville chef offers his top meal to be delivered to your house. If that offer is not appealing enough, Kroger will instead deliver food right to your doorstep. And 40% less than the regular rent price is what one developer is saying about new apartments being built in the Metro area.Become a subscriber! Visit us at https://www.patreon.com/nashvilledailyTake a Tour With Us! Use code NASH for 20% off - https://www.xplrnash.com/toursTEXT US: 615-392-1358Today's Sponsors: Screened ThreadsUse the Code "NashvilleDaily" for 10% off online and in-storehttps://screenedthreads.com/Blessed Day Coffeehttps://www.blesseddaycoffee.com/Use Code "XPLR20" for 20% off at checkoutNash NewsRestaurant Roundup: New brunch spot opens, Sean Brock joins forces, morehttps://www.bizjournals.com/nashville/news/2022/01/24/restaurant-roundup-bobby-hotel-sean-brock-more.htmlKroger Begins Grocery Delivery Service https://www.wsmv.com/news/davidson_county/kroger-begins-grocery-delivery-service/article_adbd8bd2-7a23-11ec-be39-67892b530421.html?style=horizontal_sliderDevelopment NewsTransformative Madison development starts construction with 300 apartments - https://www.bizjournals.com/nashville/news/2022/01/19/madison-project-breaks-ground.htmlFlorida developer eyes apartment units on OmniSound Studios site https://www.bizjournals.com/nashville/news/2022/01/12/midotwn-recording-studio-project.htmlLocal developers to develop townhomes in Glencliff https://www.bizjournals.com/nashville/news/2022/01/21/noble-place-townhomes.htmlAJ Capital Buys More Property in Wedgewood Houstonhttps://www.bizjournals.com/nashville/news/2022/01/24/aj-capital-446-chestnut-st.htmlNashville Daily Artist of the Day Playlisthttps://open.spotify.com/playlist/51eNcUWPg7qtj8KECrbuwx?si=nEfxeOgmTv6rFUyhVUJY9AFollow us @ XPLR NASHWebsite -  https://nashvilledailypodcast.com/YouTube Channel - https://www.youtube.com/c/xplrnashInstagram - https://www.instagram.com/xplr.nash/Twitter - https://twitter.com/xplr_nashNASHVILLE & XPLR MERCH - https://www.xplrnash.com/shopMedia and other inquiries please email hello@xplr.lifeArtists can submit songs to be featured here https://forms.gle/mtkxUCFds7g9e2466

Inspired by his French culinary roots and working in the US with Sean Brock, Morgan McGlone (Sunday) returned to Australia keen to make his mark and showcase his skills. While carving out a career in modern restaurants he also combined his love of natural wine and food of America's deep south he launched one of the most influential Fried chicken venues, Belles Hot Chicken, down under. Now, with a new approach to life, he's sold out of the brand and re-igniting his strong connection with cooking and produce.https://www.instagram.com/morgygalinha/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

In this episode, Kristin sits down with Nashville artist Mary Mooney. Mary is an abstract artist whose main medium is painting. She has also started a new business with her partner known as Empathetic Environments. With Empathetic Environments, Mary and her team go into different work spaces and teach the human side of business, nervous system regulation, and trauma informed spaces. In this episode, she discusses the importance of empathy in her work and gives some details on an exciting new project she is working on where empathy is at its core. Aside from empathy, Kristin and Mary dig into misogyny and how a misogynistic society has shaped their lives/creative work. Mary Mooney holds an interdisciplinary BFA from Denison University, where she focused on large-format abstract painting and site-specific installation work. Time Out Magazine has called her work "epic" and Architecture Digest referred to her paintings as "ephemeral" and "museum-worthy." Her work is collected and exhibited internationally, and is included in various public and private collections, notably Elizabeth Suzann Studios, Cedar & Moss, and the private dining room of Sean Brock's flagship restaurant, Audrey. She is currently designing/building sculptures using light and sound to subliminally regulate the nervous system through harmonic resonance. Mary lives and works in Nashville with her partner Nathan, where they recently launched an empathy-based consulting firm called Empathetic Environments. my contact info: website | marymooneyart.com email | hello@marymooneyart.com socials | @marymooneyart links: website | empatheticenvironments.com socials | @empatheticenvironments Audrey | www.audreynashville.com, @audreynashville

On this week's episode of Parts Now Known, Ben has a homecoming of sorts as we recap the Charleston episode. We talk Sean Brock, oysters & champagne, Jeager, Waffle House, Rodney Scott, Chef's Table episodes, debate if Bill Murray is overrated/underrated/properly rated, Harrison Ford & Indiana Jones and more before checking off the episode categories and updating their episode rankings. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1).

We discuss anti vax conventions, the ever exciting redistricting process in the worlds largest city council and the Nashville Scene's best of Nashville ...oh yeah and there's a new Sean Brock restaurant in East. Let's all save up and go there!! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/thebnapodcast/support

Celebrity chef, former TV host, New York Times Best-Selling Author & recovery advocate shares about his journey through trauma and addiction to a life of authenticity, hope & recovery! Need help for addiction, mental health/trauma? Call (888) 648-4098 or visit us online at www.promisesbehavioralhealth.com Links: https://www.instagram.com/hseanbrock https://www.instagram.com/audreynashville https://chefseanbrock.com #seanbeock #audrey #audreynashville #nationalrecoverymonth #rooted #alumni #recovery #addictionrecovery #mentalhealth #mentalhealthrecovery #ipromise #mentalhealthtreatment #addictiontreatment

On this week's episode of Spoon Mob's Chefs & Guests podcast series, Chapman's Eat Market's chef de cuisine Wesley Grubbs joins the podcast to chat about looking up to his cousin, dropping out of culinary school, chef Walter Robinson displaying the possibilities of food, moving to Charleston South Carolina, working as a traveling ship builder, almost blowing the interview with chef Sean Brock, his time working at Husk, becoming the restaurant's butcher, being promoted to the cdc of Minero, teaching himself how to make tacos, helping chef BJ Lieberman with his pop up in Columbus, helping open Chapman's Eat Market, what he likes about Columbus, what he wishes Columbus had, how the "A Week In The South" menu came together, what it's like working with his girlfriend daily, becoming a Columbus Crew season ticket holder, future plans, and more before answering the guest questions and becoming the first chef to leave behind a question for the next guest on Chefs & Guests! For more on chef Wesley Grubbs, visit spoonmob.com/wesleygrubbs and follow him on Instagram @wesleygrubbs & @eatchapmans. Visit eatchapmans.com for menu details and reservations. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

In this episode, Farmer D and Tyler Brown discuss a Chef's vision for an agrarian future inspired by the past where farms and restaurants unite tofoster curiosity, passion and learning.  Join Our Community!Show Notes:Southall FarmsThe Almanacwww.growbetterveggies.comJeff Poppen "The Barefoot Farmer"Land Trust For TennesseeCollard Kimchi RecipeSouthern Foodways AllianceAdditional Resources:Citizen Farmers Resources Citizen Farmers BookCredits:Co-Produced and Recorded by Daron Joffe and Ben BernsteinAudio Editing by Sarah MilliganMusic by Ben BernsteinAbout Farmer D:Farmer D is a nationally recognized biodynamic farmer, designer, speaker, entrepreneur and educator.He is the author of the acclaimed book "Citizen Farmers: The Biodynamic Way to Grow Healthy Food, Build Thriving Communities and Give Back to the Earth" and has spent the past 25 years designing and building community farms and gardens all over the country.Farmer D has worked on a wide range of public and private farm development projects ranging from residential “agrihood” communities like Serenbe and Rancho Mission Viejo to non-profit projects such as Coastal Roots Farm and Camp Twin Lakes.About Tyler Brown: Tyler Brown understood early on how food and community intertwine, as his family always felt the evening meal was sacred time. It was at the dinner table where the personal exchange happened. That experience stuck with him as he looked toward his career. After high school, he took a kitchen position at the Wild Dunes Resort in Isle of Palms, South Carolina, outside of his hometown of Charleston. Brown was drawn to the cadence, the order, the process of the kitchen, and soon enrolled in culinary school at Johnson & Wales University. He completed a three-month cooperative at the Keystone Resort in Colorado as part of the degree program, where he learned large-format kitchen production at a high level. Back in Charleston, he joined Peninsula Grill as a line cook – and ultimately sous chef. It was where he first felt the power of the French brigade order, and where he formed a friendship with Chef Sean Brock that would shape his future path. Later, Brown went to work as chef de cuisine with Brock at Capitol Grille in the Hermitage Hotel. He became executive chef in 2006 and began implementing seed-to-plate sourcing that  culminated in the creation of the three-acre Garden at Glen Leven and 150 head of red poll cattle at Double H Farms. In 2015, Brown joined the team at Southall outside Franklin, Tennessee, as Senior Vice President of Agriculture and Culinary. Support the show (https://www.citizenfarmers.com/podcast/#podcast-subscribe)

In the season finale of Eating in Isolation, Sara and Sue talk to James Beard Award winning chef and cookbook author Sean Brock. In 2017, Sean was in rehab for an alcohol addiction, and discovered his passion and near obsession for psychology, learning all he could from teachers and leaders in the field. He has incorporated these learnings not only into his life, but into his restaurants. In this episode, Sean discusses his experience with neurofeedback therapy, learning and teaching about trauma and the cause of triggers, understanding his own self-worth, and the work that goes into creating a healthy and robust community both within his kitchen and beyond. Sean shows us that in order to care for our community, sometimes we must care for ourselves first. To support our podcast: anchor.fm/eatinginisolation instagram.com/careofchan instagram.com/sueperchan solomontherapy.com eatinginisolation@careofchan.com --- Send in a voice message: https://anchor.fm/eatinginisolation/message Support this podcast: https://anchor.fm/eatinginisolation/support

Show Notes: NYC Underrated Restaurants: http://www.grubstreet.com/2019/03/nyc-chefs-on-the-citys-most-underrated-restaurants.html Primitive Skate x Kikkoman: https://primitiveskate.com/collections/kikkoman?gclid=CjwKCAjwmq3kBRB_EiwAJkNDp1tIhuFkq9PCPT-ZA58N3wwQaWsl0qQkAYswcQt6hN7csJWmQ4L9HBoCo-gQAvD_BwE Largey Out: https://la.eater.com/2019/3/15/18263916/jessica-largey-simone-out-restaurant-chef-changing-news Sean Brock's New Spot: https://nashville.eater.com/2019/1/24/18195904/sean-brock-nashville-appalachian-restaurant-plans WeWork Funding: https://www.eater.com/2019/3/14/18264300/wework-food-inovation-lab-co-working-accelerator-new-york-city MAD Academy: https://www.madfeed.co/2019/danish-government-and-mad-announce-the-creation-of-an-academy/ California Michelin: https://la.eater.com/platform/amp/2019/3/5/18250617/michelin-guide-restaurants-los-angeles-southern-california-san-diego-santa-barbara?utm_campaign=la.eater&utm_content=chorus&utm_medium=social&utm_source=twitter&__twitter_impression=true https://www.sfchronicle.com/restaurants/amp/What-s-behind-the-600-000-California-tourism-13683187.php?__twitter_impression=true Secret Lives of Private Chefs: https://www.tastecooking.com/secret-lives-private-chefs/ F&W Great Restaurants List: https://www.foodandwine.com/travel/restaurants/best-restaurants-work-jobs-methodology https://www.foodandwine.com/travel/restaurants/best-restaurants-work-jobs Learning Food Online: http://www.grubstreet.com/2019/03/streaming-cooking-videos-bon-appetit-munchies.html Middle Child by J. Cole: https://open.spotify.com/album/3XzSOIE6zGLliuqsVGLmUc

Chef Sean Brock has formally left the Neighborhood Dining Group. What does this portend for the future of the Charleston dining scene? Also, what happened to all the women chefs in Charleston? Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

 More Podcast Info: http://geni.us/jkpodcast Sean Brock Sobriety: https://www.bonappetit.com/story/sean-brock-sobriety Chef Masashi Yamada: https://www.youtube.com/watch?v=bGR2qXTPmJc&app=desktop Trendy Restaurant: https://www.eater.com/2018/4/9/17206374/via-carota-nyc-review-west-village Whole Foods: https://www.cnbc.com/2018/03/11/whole-foods-calls-meeting-with-key-vendors-as-tensions-flare.html Eating Right: http://www.grubstreet.com/2018/03/ultimate-conversation-on-healthy-eating-and-nutrition.html F&W BNR: http://www.grubstreet.com/2018/04/food-and-wine-best-new-restaurants-2018.html Sapiens: https://amzn.to/2uZFTeg →YouTube (subscribe): http://geni.us/youtubesubscribe Send me mail: WeWork c/o Justin Khanna 500 Yale Avenue North Seattle WA, 98109, USA Don't miss a thing: →Website (everything): http://geni.us/site →Instagram (watch my stories/check my photos): http://geni.us/instag →Twitch (live streams + subscribe): http://geni.us/twitc →Twitter (talk to me): http://geni.us/twit →Kit (all the gear I use): http://geni.us/kitpage →Facebook: http://geni.us/faceb →Patreon (support the show!): http://geni.us/patr →Snapchat (say hi): jkhan1

Morgan McGlone's fried chicken has scored a standing ovation. At an event run Noma's Rene Redzepi, no less. Feeding the top chefs at MAD, the famous Copenhagen food symposium, is just one of many memorable instances of Morgan's eventful career. Long before he launched Belles Hot Chicken, Morgy started out cooking for huge volumes of Japanese tourists at a revolving restaurant in Sydney as well as working for Luke Mangan and Merivale. He staged for Pierre Gagnaire in Paris and assisted fashion photographer Todd Barry in New York – models apparently turned up to Barry's shoots because the food was so good. Morgy returned to Sydney to open up Flinders Inn, which happened to be located on the worst site in the city. "If the rent is really cheap, there's a reason why it's really cheap," says Morgy. There were issues with the bathrooms (which may have cost more than the restaurant) and no one could park near Flinders Inn.  Despite some highlights – cooking for George Michael, staging Taste of Young Sydney events – the restaurant sadly had to close. "When your first restaurant is a failure ... psychologically, it was a massive blow," says Morgy.   Morgy rebounded by working for Sean Brock at Husk in America. Morgy learnt what true farm-to-table dining was (his story of dealing with the Mennonite farmers, who didn't even use phones, is fascinating). Morgy's experience cooking in the South would end up inspiring the launch of Belles Hot Chicken in Australia. Morgy is amazing to talk to – it took four years to line up this interview and maybe I'm biased, but I think his many compelling stories make this podcast worth the wait.

Chef Johnny Ray Zone, an LA native, has worked professionally under some of the best chefs in the world, including Thomas Keller, Gordon Ramsay and Nobu Mat Sue He Sa. In 2014, during a stage at Sean Brock's Husk in Nashville, TN, a local chef introduced Johnny to Nashville Hot Chicken. It was instantaneous love. It is safe to say in the years to follow, Chef Johnny has dedicated is life to mastering the perfect piece of hot fried chicken. You can find his chicken at Howlin' Ray's Nashville Hot Chicken, located in Los Angeles, CA. In this episode we will discuss: Striving for perfection. Hiring customers. The decision to go or not go to culinary school. Mentors in the restaurant industry. The different mindset of someone leaving culinary school with massive debt. The cost of training an employee. Integrity in the restaurant industry. Transitioning from food truck to restaurant. Do one thing well instead of many things well enough. Making guests happy (and encouraging them to come back) is more important than watching the numbers.

Richard Johnson is in South Carolina to meet Charleston chef, Sean Brock, who is on a mission to revive ingredients and flavours not experienced for hundreds of years. It's a story that involves an intricate "food tattoo", one of America's biggest private seed collections, a hog roast and "pick picking" and bowls of delicious peas, beans, rice, grits and fried chicken. Soon after British settlers arrived in South Carolina in the 17th century a cuisine called the "Carolina rice kitchen" was formed. Using the expertise of West African slaves to develop rice plantations, a larder evolved consisting of the main crop along with beans, African vegetables and staples like oats, rye and wheat from Britain.Chef Sean Brock believes it was one of the earliest, and "most beautiful" food cultures in America. In his mid-thirties and sporting an arm covered in tattoos of heirloom vegetables, he's attempting to "reboot" that cuisine and those ingredients which had all disappeared by the 20th century.He's joined forces with historian David Shields and a seed hunter, Glenn Roberts, to source, grow and cook with these historic foods. Richard joins Sean Brock at his restaurant, Husk to hear why "ridiculous flavour" is the driving force behind the mission.Producer: Dan Saladino.