Podcast appearances and mentions of Sean Brock

In this episode, Michael speaks with chef Sam Jett about building restaurants that serve communities, people, and the planet.Sam shares how he shifted from a planned healthcare path into cooking, credits McDonald's for teaching standards and systems, and recounts formative time in Copenhagen kitchens including Relæ and Noma.After years as Sean Brock's right-hand leader across multiple brands, Sam took over Audrey and refocused it on Appalachian heritage: removing luxury imported ingredients, tightening sourcing “guardrails,” and adopting a zero-waste mindset.He describes a network of about 26 regional farms/producers supplying roughly 95% of the menu and a CSA-style budgeting approach where farmers send what they choose, including imperfect crops that the team transforms using the restaurant's lab.Sam explains making the economics work through circular “mini-ecosystems” and multiple revenue streams, and emphasizes relationships and trust as the core leadership principle.Connect with Sam:https://www.instagram.com/samuel.jett/?hl=enhttps://www.audreynashville.com/Connect with the podcastJoin the Hospitality Mavericks newsletterTune in via your favourite podcast platform - here More episodes for you to check out here A big thank you to our episode sponsor Monotree.They help hospitality operators strengthen operations and scale company culture by creating a "Branded Front Door" for your workforce.Head to their website to sign up.This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy

Bryan O'Kelly didn't start his culinary career in culinary school—he started washing dishes at a Charleston restaurant to pay for college. But once he got behind the stove, he never looked back. He dropped out of college to pursue his passion for cooking, and it led him to some of the most celebrated kitchens in the South.In This Episode:

B.J. Lieberman grew up in Washington, D.C., and worked in restaurants up and down the East Coast before settling down in his wife's hometown of Columbus, Ohio. He had developed a reputation as a capable chef working at Husk in Charleston, S.C., under Sean Brock and running the kitchen at Rose's Luxury in D.C. In Columbus, he opened Chapman's Eat Market during the pandemic in 2020 and used the restrictions of the time to fine-tune his style. The restaurant was a success, being named one of the Top 50 Restaurants in America by The New York Times and crowned best restaurant in Columbus three years in a row by Columbus Underground.In 2022, Lieberman tried his hand at running a jazz lounge with the opening of Ginger Rabbit, contributing considerably to the nightlife scene in the city's Short North Arts District. Last Summer he opened Metsi's Wood-Fired Italian, also in the Short North, and shortly thereafter closed Chapman's once its five-year lease expired.Lieberman recently discussed his journey, his approach to cooking and his outlook on working while also raising a child and living his life. To learn more about Del Montes new fruit sauces and try a sample, visit https://www.delmontefoodservice.com/products/fruit-sauces?utm_campaign=Fruit_Sauces&utm_source=MenuTalk&utm_medium=Podcast&utm_content=040726_Graphic&utm_id=pm#requestForm  

My new book is The Price of Becoming. To order, go to www.LearningLeader.com/Becoming This is brought to you by Insight Global. If you need to hire one person, hire a team of people, or transform your business through Talent or Technical Services, Insight Global's team of 30,000 people around the world has the hustle and grit to deliver. My Guest: Will Guidara is the former co-owner of Eleven Madison Park, the restaurant he took from a struggling two-star establishment to become the number one restaurant in the world. He's the author of the New York Times bestseller Unreasonable Hospitality, the host of the Welcome Conference, and a co-producer on the Emmy award-winning series The Bear. Notes: Key Learnings "Obsession is a beautiful thing when you can grab it by the tail." This quote is from chef Sean Brock when he opened his pizza place in Nashville. For Will, obsession is when you care so much about something that you give all of yourself to bring its most fully realized version to life. What obsession means to Will: "Loving with every ounce of my being the pursuit of something."  He can't imagine a life where he doesn't have something to be obsessed about. When you lose yourself in the pursuit of something, that's when it gets ugly. Obsession is a beautiful thing if you can grab it by the tail. For those that can't, it becomes ugly. You need to hold onto yourself while obsessively pursuing whatever it is. Find a hobby to be obsessed with before you retire. Will is 46 and has seen people he's long looked up to finally retire in their late seventies without a hobby they're obsessed with. They're feeling listless and without purpose. He's thinking about this now for his future: start to become obsessed with a hobby so that when you do one day retire, there's something else to fall into. "Adversity is a terrible thing to waste." You cannot always control what life throws at you, but you can always control how you react to those things, what you choose to learn from them, how you allow them to fuel your competitive spirit, the perspective you glean from those moments. Allow yourself and your team to feel the weight of the disappointment. When there's a moment of adversity, leaders hear "adversity is a terrible thing to waste" and immediately shift into cheerleader mode. That is not the right thing to do. You need to allow yourself to be as human as humanly possible, and give your team the grace to fully feel the weight of that disappointment.  Sometimes adversity sucks, and you just need to be able to say, "This sucks. I don't feel good. I feel bad. Let's feel bad for a moment." Suffer together. When your team is going through adversity, you want to know that your leader thinks it sucks, too. It's good to feel bad alongside a community, but then after a measure of time, that's when you say, okay, now how do we grow from this? How do we use this to compel us forward? Be thankful for the tough moments. Will can look back at every tough moment with gratitude. The girl who broke his heart two years before he met his now wife, he's so grateful that she did. Breaking up with his business partner and selling his restaurant company felt like the worst thing ever, but he wouldn't have written Unreasonable Hospitality had that not happened. "Who is a restaurateur without restaurants?" COVID forced Will to find the space to decide what he wanted to do next. When he sold the company, two days later, he had a full-blown identity crisis. COVID gave him the gift of forcing him to find the space to decide what he wanted to do next, as opposed to running back to do the thing he'd always done. Team first. "The best way to make sure that you are taking care of your customers is to start by taking care of your team." This is what Will learned from Danny Meyer. The power of language to define a culture. How beautiful and impactful it is when you take the time to clearly and succinctly articulate your values through language. Danny spoke in "isms." Every time he gave them an ism, it was clear that thing mattered to him, so it needed to matter to the team as well. Cult is short for culture. Will's friends from college joked that he worked for a cult, but cult is short for culture. The funny thing is, they worked for companies that lacked a culture. Every great team feels a little cultish, and that's because of the leader. Hospitality is the advantage. The only competitive advantage that exists over the long term comes through hospitality. Every company is trying to identify its competitive advantage: what is the thing about the business that will prevent someone else from coming in and taking away its customers? Those conversations almost always center around the quality of the product or the strength of the brand. Here's the thing: it does not just matter how good the product is, and it does not just matter how strong the brand is, because eventually someone's going to come around and build a better product or create a stronger brand. Relationships matter. Hospitality comes through consistently, generously, and creatively investing in relationships. Those take a long time to build, and if you build them in the right way, the loyalty you will earn takes a very long time to erode. McDonald's vs. Chick-fil-A. The hospitality difference. McDonald's does some of the coolest marketing things in the world. Their product is consistent, and there was probably a season for a very long time where they were the best burger chain out there. Compare that to Chick-fil-A: if you ask 10 people who makes a better chicken sandwich, a lot of people would say other people make better chicken sandwiches than Chick-fil-A. But people are still loyal to Chick-fil-A, not because of the brand, not because of the product, but because of the way that they make people feel. Little gestures go a long way. Chick-fil-A does things like "my pleasure" and refilling your drinks in the dining room. These little gestures go a long way because we are much less likely to leave one company and go to another, even if the other company is better priced and the product is a little bit better. Food is just a conduit through which to express hospitality. As many stories as you hear about Chick-fil-A doing little and big things to make people feel seen, you don't hear those stories about McDonald's. And that's not an accident. One company has chosen to invest all of itself in pursuit of that. The other one has not. If you're in the business of serving other people, these opportunities exist for you in an endless way. Find the smallest touchpoints. Every experience you're serving is filled with lots of big and little touchpoints. The problem is so many companies focus on only the most obvious touchpoints without realizing that there is impact to be made with each one of them.  Hospitality is a craft, a muscle that you can strengthen. Will created the Welcome Conference because he wanted someone who was a server at a restaurant who had dreams to own their own restaurant to have a place where they could learn about the craft of hospitality. What you can't afford to do with money, you can afford to do with time. Will can't afford the kind of speaking fees that people who inspire others on stage at his conference deserve, so he came up with a more creative way to show appreciation: a dinner the night before. It's about community, because the people who take that stage have the responsibility to create the conditions through which attendees can come together and form community. And it's impossible to form a community for others until you first feel a sense of community amongst yourselves. There needs to be a good reason for the event to exist. Will created the Welcome Conference years ago because there were chef conferences all over the world, and he was always the only dining room person speaking at them. He wanted a place for the dining room people to have community. Gift bags are a terrible idea. People think the more they put in the bag, the more hospitable they are. It's usually junk. "I look at something, design the version of that I wish existed, work obsessively to bring that vision to life, and then welcome others into my imagination."  What makes a great conference is meeting the people at those events. The best events are about the people in between the meetings. That time matters. Energy in a room is so important. Will is one of the most extroverted people in the world, but if he walks into a cocktail party and he doesn't know anyone, he seizes up. He doesn't like it. He likes to be around people he knows. Be a connector. A month before Will's event, he realized many people were coming alone, which he wasn't expecting. They sent an email to all of them and said, "We saw that you're coming alone. We have an idea. If you'd like to meet some people, let us know." They set up dinner reservations at Will's favorite restaurants in Nashville and did some matchmaking. Those 40 people ended up coming into the beginning of the conference the next day already like this one big, awesome community. Make the "yes" as easy as possible.  Will gets Emmy screeners, and some people send DVDs (which he doesn't have a player for), while others send QR codes, which make it very easy to watch. The lesson: make it easy for people to say yes to what you're offering. Shop your own business. Stay in your own hotel. Until you've actually been on the receiving end of whatever you're serving, you have an inability to see all the things you're doing wrong or the opportunities you have to do more things right. "Never let a gracious impulse pass." There's the devil and angel on your shoulder. The devil will tell you how hard it will be. Don't listen to that. If you are going to shop your own business, when an idea pops up, do something about it. Get out of the sea of mediocrity. The Unreasonable Hospitality Guide is the "how." There are exercises on how to build a team, how to build a culture of hospitality, how to work with your team to create magic, daily huddles to move the needle, the dreamweaver concept, etc. "I've never once regretted caring more. I have regretted not caring enough." People can't always notice things, but they can feel it. Reflection Questions What are you obsessed with? If you had to retire tomorrow, what hobby would you fall into? If you don't have one, what can you start becoming obsessed with now? What adversity are you currently facing? Have you allowed yourself and your team to fully feel the weight of that disappointment before shifting into problem-solving mode? Map out every single touchpoint in your customer experience. Which ones is nobody else thinking about? How can you make those more awesome? More Learning #545 - Will Guidara: The Remarkable Power of Giving People More Than They Expect #372 - Will Guidara: The Nobility of Service Podcast Chapters 01:00 The Price of Becoming 02:16 The Correlation of Obsession and Excellence 08:06 Adversity Is Fuel 11:38 COVID Identity Reset 15:19 Lessons From Danny Meyer 20:36 The Hospitality Advantage 26:01 Touchpoint Experience Audit 28:55 Welcome Conference Preview 30:44 Creating Community Over Dinner 32:02 Creating A Magical Event  33:35 Why Events Must Exist 35:30 Designing Hospitable Touchpoints 40:42 Make It Easy To Say Yes 45:58 Never Let a Gracious Impulse Pass 47:29 Unreasonable Hospitality Field Guide: The How To 51:20 Obsession, Care, And Excellence 55:53 EOPC

It's the Top Chef Season 23 premier!!!!!!!!!!! Welcome to the Carolinas, where 15 chefs will battle it out to see who will be crowned the next Top Chef. This week we meet the new cheftestants, say hello to the judges and meet some titans of the south. From a NASCAR race to Sean Brock's table, this is an action packed first episode you won't want to miss.

On this episode of The LA Food Podcast, Luca Servodio is joined by food reporter Karen Palmer to break down the viral LA dining discourse sparked by Kerry Rose Schwartz (@comfywithkerry) and her claim that “LA fine dining is a scam.”We dig into why Kerry's videos exploded, the pushback from chefs like Jeremy Fox, and what the backlash reveals about hype culture, pricing, influencer power, and the widening expectation gap facing Los Angeles restaurants. Is this a needed reality check for diners—or damaging rhetoric during a brutal moment for the industry?Karen also shares where she's been eating lately, including Broken Spanish Comedor, a return visit to Ronan, cocktails at Bar Benjamin, and what makes a restaurant worth revisiting beyond the hype cycle. Luca recaps recent meals at Napa Rose at Disneyland post-renovation, Darling by Sean Brock, and an accidental Bravo-side quest at SUR.In Chef's Kiss / Big Miss, we weigh in on the Crenshaw Food Hub and its community-first food model, Marco Pierre White going viral while eating McDonald's, the rise of all-day cafés reshaping American dining, and the latest wave of algorithm-friendly “liquid food” and meal-replacement culture. A wide-ranging, opinionated conversation about what's actually worth eating—and talking about—in LA right now.We also discuss Karen's latest on Hermon's and The Rainforest Cafe (lol). Powered by Acquired Taste

In this episode, I talk about my favorite episodes of the show Chef's Table that streams on Netflix. I also give shout outs to my favorite things. I give a shout out to the song, "Gardenia" by Lenore Pink. I give a shout out to the books I AM 3CP0 by Anthony Daniels & the book Spark: How Genius Ignites From Child Prodigies to Late Bloomers by Claudia Kalb. I give a shout out to the movies, Wicked For Good (2025) & Avatar: Fire & Ash (2025). I give a shout out to Stranger Things: Season 5. I give a shout out to the YouTube video called "The Unforgivable Sing of Ms. Rachel" by Lindsey Ellis (Spoiler Alert: It's empathy. Ms. Rachel feels empathy). I love empathy. I give a shout out to movie theaters in general. Then, I discuss my favorite episodes of the show Chef's Table featured on Netflix. Spoiler Alert; my favorite episodes feature: Christine Tosi, Mashama Bailey, Dario Cecchini, Sean Brock, Rodney Scott, Chris Bianco, Gabriel Bonci, Ann Kim, Yoshiro Imai, Evan Funke, Nok Suntaranon, Norma Listman & Saqib Keval, Jose Andres and Alice Waters. Enjoy! You can find me on Instagram @juliemakesmovies Thanks for listening!

American chef Sean Brock's work is a love letter to Southern food. Raised in a small coal town on the Virginia-Kentucky border, Sean has dedicated his craft to studying Appalachian food and hospitality. A great friend to fellow culinary adventurer Anthony Bourdain, the two shared an unforgettable and comical meal at the iconic Waffle House, which you can check out in the Charleston episode of Parts Unknown. Today, Sean runs five restaurants in Nashville and all are dedicated to ingredients indigenous to the American South. I interviewed Sean in 2019. We chatted about his friend Tony, what sets Southern cuisine apart, sobriety and the fine art of making fried chicken. You tune conversation with Sean Brock here: https://www.marionkane.com/podcast/sean-brock-friend-tony-fatherhood/

Private Chef, Columnist, and Brazilian Ju-Jitsu loving Mother, Robyn Henderson-Diederiks, joins the Highly Educated Podcast with Ryan Sherman. Robyn is a local to the East End of Long Island and had been in the service industry her whole life until she discovered something very important; she can make money cooking people delicious meals with her love, knowledge, and experience.Starting off helping out at dinner parties as a part-time job to get by, Robyn's passion grew and so did her roster of clients. Eventually working for some celebrity clients like Hugh Grant, leading her to doing a stage for world renowned Chef Sean Brock, Robyn grounded herself and built a sustainable business model.She writes a weekly column in the Southampton Press titled The Chef's Notebook and works hard on creating original content for her social media page @robyns_kitchen. You will find her recipes, cooking with her family, and some sillyness on display. While cooking for a private roster of great clients and hosting events, she puts her current resources into Farm to Table education.Taking you inside the mind of a true local Hamptons born Chef. Sit back and enjoy another episode of Highly Educated Podcast with Ryan Sherman!New episodes monthly. Out now on all streaming platforms! @applemusic @spotifypodcasts @audible #HighlyEducatedPodcastThis podcast episode is brought to you by Springs Brewery. Freshly brewed beer available all over the East End of Long Island, flagships like Lazy Lighting and Radio Radio will get your taste buds dancing while you feel a little fuzzy. Check out their full collection at www.springs-brewery.com. 21+ Please Drink Responsibly.

Jordan and Max review two recent restaurant experiences with very different outcomes, and then explore a few negatives critques the podcast has received, and it's all fire grilled meats, Ventura Blvd. souffles, hidden shmears, a finalized Max (Hector) meter, the most egregious dish, the worst cooking method, coming burger correct, and an exclusive Studio City special order.

Dave is in Las Vegas, but even a change of scenery can't distract him from the faux pas he made on the Chrissy Teigen–Diplo episode of ‘Dinner Time Live' (0:49). After recapping said faux pas, Dave discusses the incredible legacy of Chef Nobu Matsuhisa (29:57), then finishes the show by tasting a brand-new food item coming to convenience stores in the U.S. (45:32). Check out Dinner Time Live: https://www.netflix.com/title/81748864  Learn more about HAGS NYC: https://hagsnyc.com/  Learn more about Melanie Dunea's Last Supper: https://www.mylastsupper.com/  Learn more about Kikunoi: https://kikunoi.jp/en/  Learn more about Nobu: https://noburestaurants.com/  Read more about 7-11 bringing Japanese-style convenience store items to the US: https://www.nytimes.com/2025/09/09/business/7-eleven-ceo-stephen-dacus.html  Learn more about the No Reservations episode with Dave, Anthony Bourdain, and Sean Brock in Japan: https://www.imdb.com/title/tt2375989/  Learn more about Fable: https://us.fable.com/  Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Look for the black carton in the egg aisle. Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today on The LA Food Podcast, we're joined by none other than Nancy Silverton — LA's Queen of Carbohydrates, President of Pizza, and Secretary of Sourdough. Recorded at Osteria Mozza, our free-flowing conversation covers Nancy's legendary career, her impact on multiple eras of Los Angeles dining, and why she continues to bring new and exciting concepts to life. We also preview her upcoming panels at LA Chef Con 2025, including a tribute to Jonathan Gold and a celebration of 10 years of Netflix's Chef's Table.But first, Luca and Father Sal finally make it to Kato, the #1 restaurant on Bill Addison's 101. Did Jon Yao and Ryan Bailey's Michelin-starred spot live up to the hype? We break it down.In Chef's Kiss, Big Miss, we dive into Jenn Harris's review of Nobu, a buzzy new West Hollywood hotspot from a Southern celebrity chef (Sean Brock), plus an ode to the timeless Chinese American combo plate from a local legend.Powered by Acquired Taste Media.–Go check out The Lonely Oyster in Echo Park! ⁠https://thelonelyoyster.com/⁠–Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods

On this episode we have the executive chef of Audrey's in Nashville, Samuel Jett We talked about moving to the suburbs and having community, having too many snacks around the house, needing to lose weight from eating all those snacks, moving a lot when Sam was a kid, moving from Charleston to Nashville, his relationship with Sean Brock, his role as executive chef at Audrey's, his respect for farmers in Nashville, maintaining a garden, memories of his grandparent's garden, challenges of running a restaurant,  how he prioritizes spending time with his daughters on his days off, and how he remembers doing chores and errands with his dad as much as vacations.Send us a textFollow us on Facebook and Instagram @theimperfectdadspodcast . Look for new episodes of The Imperfect Dads Podcast every Monday.

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/

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

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