Podcasts about smoked gouda

River Toussaint Rabbitte is the frontwoman of wht.rbbt.obj, a favorite artist of this podcast, and she’s getting ready to release a solo single called “Put Down For Love” - “a slow-burning Pop/R&B ballad that drips with passion, submission, and the intoxicating pull of obsession.” In short, it’s a whole vibe and a stunning piece of music. River joined me for a chat in front of Tuscan Market & Wine Shop (141 W Wing St, Arlington Heights, IL 60005), and Tuscan owner Tracy jumped in the back seat with a Tuscan Heat pizza (Basil Pesto Sauce, Smoked Gouda, Mozzarella, Italian Sausage and Hot Giardiniera) to share. The Tuscan Heat is a remarkably well-balanced slice of pizza. If you’re in the northwest burbs and looking for a perfect, friendly, chill place to enjoy a glass of wine or cold beer, Tuscan Market is your new place. In addition to talking about “Put Down for Love,” River and I talked about her provocative lyrics, a Car Con Carne “Easter egg” that I caught in a recent wht.rbbt.obj performance, the forthcoming wht.rbbt.obj vinyl release, her approach to vocals, and what’s next for wht.rbbt.obj. ## Car Con Carne sponsored by Easy Automation: easy-automation.net Transform your living space with cutting-edge home automation. Experience seamless control over audio/video, lighting, climate, security, and more. Embrace the future of smart living – your home, your rules. Get a quote by visiting easy-automation.net, or give Dan a call at 630.730.3728See omnystudio.com/listener for privacy information.

Embark on a sensory expedition that merges the rich heritage of Wisconsin cheese with the bold world of bourbon. My best friend Stephen Puetzer, a connoisseur of fine cheeses, sent me an array for the holidays to navigate some exquisite bourbon pairings. Together, we unlock the magic that happens when you sip a Kevin Kissner barrel pick from Chicken Cock alongside a bite of smoked cheddar, or the way Baker's 13 finds a creamy counterpart in smoked Gouda. Expect to be whisked away on a delectable journey that promises to tantalize your taste buds and elevate your whiskey experience to new heights.The episode unfolds like a lively dinner party, complete with spontaneous moments and hearty laughter. One such unexpected delight comes when my parents phone in, adding a layer of warmth to our musings on whiskey and cheese pairings. We don't just stop at cheese, though; the inclusion of garlic salami and pepperoni takes the flavor exploration further, showcasing how even simple foods can dramatically alter the character of a bourbon. Through these pairings, I showcase the educational journey of matching these flavors, proving it's about more than just the taste—it's about the stories we share and the memories we create.As we draw our tasting voyage to a close, I leave you with some expert recommendations to try at home. I reveal how salty cheeses can beautifully contrast with lower proof, wheated bourbons, or how the right chocolate can make a robust spirit sing. It's not only a lesson in whiskey and cheese but also a testament to the joy of discovery and the art of good company. So, grab your favorite bourbon, slice up some artisanal cheese, and let's revel in the joy of pairing whiskey and cheese together. If You Have GohstsSupport the showhttps://www.scotchybourbonboys.com

Factor 75 Meals Blackened Salmon With Smoked Gouda Cauliflower Grits And Broccoli Review.

ITS TUESDAYYY AND JOHNJAYS GOT A GAME FOR YOUUUU.... Cheese or Jesus? HAPPY EASTER WEEK! We're kicking off the countdown to Easter in as many fun ways as we can think of, not to mention some people need our help and advice as the holiday approaches so be on the lookout. TODAY ON THE SHOW, let's talk about GRANTS WEDDING! What do we know and who is this Nigerian Step-Dad you speak of? Also, WE ASKED YOU... you went into the store for BLANK and came out with BLANK instead! If you have any crazy stories DM US @johnjayVanEs so we can book your call! Please! Plus, it's AN ALL NEW SECOND DATE UPDATE, Payton's Categories, and SO MUCH MORE!

This hot pastrami-style  burger with smoked gouda and sauerkraut on a marbled rye bun is a fun take on a classic pastrami sandwich. Ground veal is mixed with classic pastrami spices, like coriander, mustard, paprika, and brown sugar. Level up your sandwich game with this tasty burger. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Hot “Pastrami” Burger recipe here!  

Welcome to another month of curdbox! This is our August curdbox, and this one is Cheesehead. This month we're celebrating America's Dairyland, the great state of Wisconsin. In this podcast, you'll hear Jenn and Julie taste their way through Canela by Roth Cheese, Smoked Gouda by Maple Leaf Cheese, and the Imperial Buck from Deer Creek. Pairing up with those, we have the Pear Preserves with Honey and Ginger from Quince & Apple,  the Treat Candied Walnuts also from Quince & Apple, and the Applewood Smoked Crackers from Potter's Crackers.If you'd like to “eat along”, subscribe to your own curdbox at curdbox.com!Follow us @curdbox, and follow the producers in this box at: @rothcheese, @deercreekcheese, @quinceandappleco, and @potterscrackers. 

Yes, we're only allowing 2 chips on Can It Sandwich? this week. Snyder of Berlin Smoked Gouda potato chips and the Caviar potato chips from Torres. And I think they're going to be pretty tasty tbh. --- Support this podcast: https://anchor.fm/inthechips/support

Today I have a recipe for a squadron potluck-approved pasta salad, and a little inside glimpse of my chaotic mind. Plus a legitimate plea for unvaccinated people (specifically that one family member who remains entirely anonymous but may listen to this episode).✭ Full transcript and notes at ladyjupiterpodcast.wordpress.com ✭Handy links for Episode № 52:

Recorded Live on Zoom 12/7/2020: Dario and Chris talk with Madeline and Colin of Madeline's Catering about their history in business, how they've fared during the pandemic and the strangest gatherings they've hosted. Oh and a whole bunch of smoked gouda mentions. Follow them on Instagram at @MadelinesCatering

Recorded Live on Zoom 12/7/2020: Dario and Chris talk with Madeline and Colin of Madeline's Catering about all things catering, from their beginnings to what they see for the future, how it's a family operation and a whole lot about smoked gouda. Follow them on instagram at @MadelinesCatering

Suga's Pimento Cheeses has added two new mouth-watering flavors, Gourmet Pesto & Feta and Black Truffle, to an already-diverse menu of pimento cheese offerings. The new options join other cravable and popular flavors already on Suga's menu including Bacon Asiago, Smoked Gouda, Roasted Poblano and Monterey Jack, an extra spicy version with serrano peppers. Suga's offers eight total traditional flavors and four vegan pimento cheese options. Suga's Pimento Cheeses also launches a new interactive web site to further penetrate local Atlanta shops, larger markets in the Atlanta metro, and expand throughout the Southern region. The new web site will feature pimento cheese recipe inspiration, the story behind the cheese, a list of local stores and markets where Suga's Pimento Cheeses can be purchased and an e-commerce store where customers can purchase their favorite flavors. Web: https://sugasfood.com Follow: @sugaspimentocheeses “Pesto & Feta and Black Truffle are direct responses to what our customers asked for,” said Chef Suga, founder and creator of Suga's Pimento Cheeses. “Even though COVID-19 set everyone back, we are blessed to expand and grow our presence in stores throughout Atlanta and into Tennessee. We're confident the web relaunch will help us bring our pimento cheese to even more raving fans.” Stacey West, aka Chef Suga, and her pimento cheeses have been sought after throughout metro Atlanta thanks to her memorable presence at local farmer's markets and hyper-local shops as well as an early foray into a weekly Powder Springs brunch spot where the fan favorite was her signature Southern cheese spread. Chef Suga graduated from Le Cordon Bleu College of Culinary Arts in Atlanta with dreams of running a restaurant. After working with some of the top chefs in the Atlanta Metro area, including Chef Hilary of The Hil at Serenbe and Chef Holly, executive chef of Georgia Grown, she launched Suga's Enterprises, LLC in April 2016, taking over the kitchen and dining room of a local Powder Springs restaurant one day only for two months to serve Sunday brunch and try her hand at the restaurant industry. Stacey, her son Quinton Jones, who is also a chef, and her husband Robert West created southern brunch favorites such as chicken and waffles with maple butter, catfish po' boys, sweet potato corn muffins, and pimento cheese and grits. While they enjoyed the entire menu, customers overwhelmingly latched onto the pimento cheese. Suga's Pimento Cheeses launched just over a year later, in June 2017, thanks to the raving fans and high demand for the creative pimento cheese brand. “Our pimento cheeses are perfect on burgers, eggs, in grilled cheese or just fresh out of the container,” Chef Suga said. When she received requests for a spicier version in addition to her original pimento cheese, Chef Suga started experimenting with different types of spicy peppers, started selling her pimento cheese spread at the Marietta Square Farmers Market and sold out on the first day. Eventually the West's grew the business to many other markets and stores around metro Atlanta and into Tennessee and launched nine different flavors of pimento cheese. They debuted a 10th flavor, the smoked gouda pimento cheese, at the 2018 Atlanta Cheese Fest earning a finalist spot in the 2019 Flavor of Georgia food competition. Chef Suga and her team uses farm fresh, no preservatives and small batch ingredients from local restaurant supply companies, Atlanta farmers and other local vendors to ensure the highest and most fresh quality. Suga's Pimento Cheeses' vegan options are dairy, soy and nut free and contain potato and corn-based cheese, vegan mayo, vegan cream cheese and other non-dairy ingredients. Stacey earned the nickname “Suga” (pronounced “Shuh-gah”) when her first grandbaby was born. She didn't want to be called “grandma” so her daughter, Chanty, came up with the alternative “Suga.” She quickly began to be known as “Chef Suga.” Suga's Pimento Cheeses is headquartered in Powder Springs, Ga. and the pimento cheese is made locally in Marietta, Ga. Find more information about Chef Suga, her brand of cravable pimento cheeses, and a complete list of farmer's market and local shop locations at: www.sugasfood.com. About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ►For discount Pangea Products: https://embracepangaea.grsm.io/ashsaiditmedia3226 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Suga's Pimento Cheeses has added two new mouth-watering flavors, Gourmet Pesto & Feta and Black Truffle, to an already-diverse menu of pimento cheese offerings. The new options join other cravable and popular flavors already on Suga's menu including Bacon Asiago, Smoked Gouda, Roasted Poblano and Monterey Jack, an extra spicy version with serrano peppers. Suga's offers eight total traditional flavors and four vegan pimento cheese options. Suga's Pimento Cheeses also launches a new interactive web site to further penetrate local Atlanta shops, larger markets in the Atlanta metro, and expand throughout the Southern region. The new web site will feature pimento cheese recipe inspiration, the story behind the cheese, a list of local stores and markets where Suga's Pimento Cheeses can be purchased and an e-commerce store where customers can purchase their favorite flavors. Web: https://sugasfood.com Follow: @sugaspimentocheeses “Pesto & Feta and Black Truffle are direct responses to what our customers asked for,” said Chef Suga, founder and creator of Suga's Pimento Cheeses. “Even though COVID-19 set everyone back, we are blessed to expand and grow our presence in stores throughout Atlanta and into Tennessee. We're confident the web relaunch will help us bring our pimento cheese to even more raving fans.” Stacey West, aka Chef Suga, and her pimento cheeses have been sought after throughout metro Atlanta thanks to her memorable presence at local farmer's markets and hyper-local shops as well as an early foray into a weekly Powder Springs brunch spot where the fan favorite was her signature Southern cheese spread. Chef Suga graduated from Le Cordon Bleu College of Culinary Arts in Atlanta with dreams of running a restaurant. After working with some of the top chefs in the Atlanta Metro area, including Chef Hilary of The Hil at Serenbe and Chef Holly, executive chef of Georgia Grown, she launched Suga's Enterprises, LLC in April 2016, taking over the kitchen and dining room of a local Powder Springs restaurant one day only for two months to serve Sunday brunch and try her hand at the restaurant industry. Stacey, her son Quinton Jones, who is also a chef, and her husband Robert West created southern brunch favorites such as chicken and waffles with maple butter, catfish po' boys, sweet potato corn muffins, and pimento cheese and grits. While they enjoyed the entire menu, customers overwhelmingly latched onto the pimento cheese. Suga's Pimento Cheeses launched just over a year later, in June 2017, thanks to the raving fans and high demand for the creative pimento cheese brand. “Our pimento cheeses are perfect on burgers, eggs, in grilled cheese or just fresh out of the container,” Chef Suga said. When she received requests for a spicier version in addition to her original pimento cheese, Chef Suga started experimenting with different types of spicy peppers, started selling her pimento cheese spread at the Marietta Square Farmers Market and sold out on the first day. Eventually the West's grew the business to many other markets and stores around metro Atlanta and into Tennessee and launched nine different flavors of pimento cheese. They debuted a 10th flavor, the smoked gouda pimento cheese, at the 2018 Atlanta Cheese Fest earning a finalist spot in the 2019 Flavor of Georgia food competition. Chef Suga and her team uses farm fresh, no preservatives and small batch ingredients from local restaurant supply companies, Atlanta farmers and other local vendors to ensure the highest and most fresh quality. Suga's Pimento Cheeses' vegan options are dairy, soy and nut free and contain potato and corn-based cheese, vegan mayo, vegan cream cheese and other non-dairy ingredients. Stacey earned the nickname “Suga” (pronounced “Shuh-gah”) when her first grandbaby was born. She didn't want to be called “grandma” so her daughter, Chanty, came up with the alternative “Suga.” She quickly began to be known as “Chef Suga.” Suga's Pimento Cheeses is headquartered in Powder Springs, Ga. and the pimento cheese is made locally in Marietta, Ga. Find more information about Chef Suga, her brand of cravable pimento cheeses, and a complete list of farmer's market and local shop locations at: www.sugasfood.com. About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ►For discount Pangea Products: https://embracepangaea.grsm.io/ashsaiditmedia3226 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

This week the hosts talk about how food comas may help humans establish long-term memories, and they discuss why STDs are at an all-time high in the U.S. Plus, they share a tasty recipe for asparagus and smoked gouda frittata.

Before any big adventure you need a gearing up montage. En route the group comes across a familiar face that comes along for the fun. Find music for this and all our episodes on our About page   https://www.gotrpod.com/about

Keto Restaurant Fast Food  Today we are continuing our series and what you can eat, and where you can eat, fast food style. It’s not hard to find plain keto burger patties and such. But, did you know that some choices that sound harmless may have hidden sugars? Even broiled chicken sometimes. So I have done the research for you. You can eat with peace of mind if you stick to these suggestions. 1. Arby’s  Arby’s is everywhere, and their slogan “We have the meat!” sounds like a great start. BUT, all the meat choices on their menu have grain or sugar, EXCEPT for the Roast Beef.  Their sauces are also pretty sugar loaded. Oh Arby’s, you could have been so great.  Still, they do have options. And the Roast Beef is a nice change from the burger patty world out there. Best Keto Meal Choice: Layered roast beef over a bed of lettuce. On to this add onion mix, grilled pepper, and top it with swiss cheese. Single items that are Keto Kosher: Meat: Roast Beef Cheese:  American, Cheddar, Provolone, Swiss, and Smoked Gouda. Veggies: Onion, Lettuce, Tomato, Sauerkraut, Red and Yellow peppers, and a pepper and onion mix. Sauce: Only Yellow Mustard. All other sauces have sugar. Drink: Unsweet Tea or Water. Today’s second star of keto restaurant fast food: Baja Fresh Mexican Grill The chicken and beef are premarinated in a sugar marinade. But, the Fish and Shrimp can be ordered un-marinated. You MUST specify un-marinated when you order.  Their ingredients are fresh produce, and meats that are never frozen and they don’t use microwaves. Best Keto Option:  Grilled shrimp salad with un marinated shrimp, pico de gallo, jack cheese, avocado and fresh squeezed lime. Hold the tortilla strips and dressing. Single Keto Items. Meat: Grilled Fish or Shrimp Cheese: Jack or Cotija Drink: Water Veggies: Avocado, Bell Pepper, Lettuce, Onion, Tomato, Pico de Gallo, Guacamole, Kale, Lime Wedges, Jicama. Keto restaurant fast food is all around. Enjoy and Keto on! If you like these tips and would like to get more tips, endless recipes, and lots of inspiration, then come to our free website and sign up for our mailing list.https://rockthatketo.com/ ( https://RockThatKeto.com) .  Act! Don’t React! Have a Happy, Healthy Day Livtar

If Billy isn't the embodiment of toxic masculinity, then we don't know what is. Meanwhile, Kimberly and Syd make some career moves, and Matt finds himself in both hot water and an even crappier storyline.

Happy Thanksgiving to the Canadian Preheaters! Might these Smoked Gouda Dinner Muffins from Canadian magazine Chatelaine be a perfect way to grace your holiday table? Listen to Andrea and Stefin's recipe review to find out. Bake along this week with a 'back of the box' Cornish Chunkies recipe from Jus-Rol Pastry and join Stefin and Andrea as they chat about unusually named desserts in a "Say What?" mini-segment. You can read the complete show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Smoked Gouda flavored potato chips make another appearance only this time it’s from OOLALA and they’re bring Cheddar along for the ride. Will they measure up to the delicious Smoked Gouda chips from H-E-B? The only way to know is to check out this episode of In The Chips (with Barry) --- Support this podcast: https://anchor.fm/inthechips/support

Next up from H-E-B grocery store in Georgetown, Texas - Smoked Gouda potato chips. They seem to be all about the smoke with this series, no? Ok, let’s find out if they bring the smoky Gouda action nor not! (for a clue look at the episode image) --- Support this podcast: https://anchor.fm/inthechips/support

The latest episode of Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) - a review of bourbon, cigars and great food mixed with some conversation of the news and culture of the day with radio host and entertainer Tony Katz (http://twitter.com/tonykatz). The Eat? - Cheese! Smoked Gouda, Gruyere, bleu, gorgonzola, and havarti with dill The Drink? - Macallan Rare Cask The Smoke? - Table 36, The Peacemaker Decorum is totally broken in America. A guy boards a Delta flight, drinks too much and headbutts the flight attendant. On SCOTUS nominee Brett Kavanaugh, people identified as witnesses say it never happened. Google responded to President Donald Trump's travel ban by changing algorithms to give people results they liked. Forget your politics, that's evil. And what's worse? Nickelback, Train or Creed? Tony is joined by radio host and podcaster Fingers Malloy (http://facebook.com/fingersmalloyradio) and podcaster and social media maven April D. Gregory (http://twitter.com/aprildgregory). Get this, and all the podcasts, at tonykatz.com (http://tonykatz.com).

Today I'm sharing one of the staple recipes in our house - a vegan smoked gouda recipe. The recipe is adapted from Julie Piatt (@SriMati)'s great book "This Cheese is Nuts". I can't recommend this book enough for any vegans or non-dairy eaters. It's full of delicious, fun recipes that will mean you'll never miss cheese (and that you have something delicious to bring to a party). We make this recipe just about weekly, and we can't get enough. Try it out! If you like this podcast, please leave a review on iTunes or share it with a friend. I also love to hear your feedback and questions! You can send me a message over on Instagram at @behappyhealthyhuman. --- Send in a voice message: https://anchor.fm/samantha-attard/message

WE messed up and didn't catch the full explanation of why Danmo needs to defend his lies. But regardless he ends up looking bad.

WE messed up and didn't catch the full explanation of why Danmo needs to defend his lies. But regardless he ends up looking bad.

In this episode we have Dan Follese, the owner of Follese Culinary Consulting, where he goes to clients with the latest trends and brings new innovative concepts to life. Dan’s main clients are fast food companies and we go through a lot of talk about how he views new trends and his opinion on certain fast food restaurants. For example: a debate on which is better: taco bell or Chipotle. But this is a really fun episode. Dan is a wealth of knowledge and we talk about amazing resources to make you more innovative. For example, he’s told me research programs I’ve never thought of, how to communicate better as a food science person, and just his experiences as a chef, food photographer, and consultant were really a treat to hear. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com About Dan With nearly 30 years in the business of preparing food, Chef Dan has forged his own path to create a robust background unlike any others. Chef Dan brings vision of collaboration, innovation and on trend concepts steeped in classic culinary ideology that will make your consumers crave more. An extremely motivated and detail-oriented culinary professional with diverse and progressive experience in multiple environments. Chef Dan has prepared white cloth gourmet meals for celebrities, appearances on “Best of Wine & Food” TV Food Network, collaborates alongside food scientists, converts recipes to formulas for mass production, leads nationwide food trend tours, directly supports onsite sales & has created some of today’s biggest LTO’s. Having worked directly with some of the largest food manufacturers he understands the necessities in food production. A Minnesota native Chef Dan has worked and traveled his way around the globe. Spending nearly thirty years in South Florida where he met his wife. They have settled down for the simple life of Green Bay, Wisconsin where they raise their family. Chef Dan’s passion for food and beverage will translate into your Gold Standard of success Key Takeaways - The Big 3 Fast food empires - Olive Garden used to make their own pasta - Why we need Cheese Experts - The sad story about people stealing steaks in restaurants - Dan’s opinion on taco’s à Taco Bell versus Chipotle Question Summary What do you tell them in a sentence or less: I create concepts out of food products for mass or restaurant chains. I work for all sorts of companies including start ups and kitchen manufacturers Background: Chef, Johnson and Wales, Food Styling and Photography How long did you get into full-time consulting?: Most people in the culinary field don’t know about commercialization. Culinary schools are now teaching food science How to Start Consulting: Answer good basic, culinary trade information Most food has already existed, but you have to evaluate how the customer will react to it What should young people do to be good at their job?: You have to do what you love Why are restaurant fail rates so high?: The dream and glamour can go to your head Staff steal steaks from restaurants all the time My Food Job Rocks: I get to experiment with new food ideas and implement them to large companies How to Find and implement new trends: Look at local markets See the hottest restaurants on yelp and see what they do More importantly, what appeals to me? How to train sales people on new products: Demonstrate the simplicity of the product. The top 3 items comparing why it’s different, very basic applications Most Food Scientists don’t want to be customer facing Food Trends and Technology: Health and Wellness: Gluten-Free Biggest Challenge the Food Industry has to face: Food Safety One thing in the food industry you’d like to know about?: Food Science!; Cannabis in the Food Industry Inspired to Get into Food: A Restaurant Job in high school How do you get promoted?: Be someone to show up for any task asked for them. The spirit. Favorite Book: Le Repertoire De La Cuisine Favorite Quote: If there's time to lean there’s time to clean Favorite Food: My wife says pizza but I say Chimichanga Taco Bell vs Chipotle Any advice for anyone in the food industry?: Love food What’s Next? Where can we find you?: Trade Shows Expo West IFT17 I go and represent customers Kitchen Aid stand mixer Data-Central Technomics Mintel Smoked Gouda Arby’s Smoked Gouda special Snacking Innovation Summit – Food Navigator McDonalds Burger King Wendy’s Big Mac into 3 different version Culinology Cargill American Cheese Jackfruit Sunflower Seeds and Butter Pea Protein Whey protein Naked Chicken Chalupa

The REAL Episode 15, recorded at Rocky Mountain Pizza in Atlanta, GA! In this episode we sample the Lay's Flavor All-Stars: Chicken & Waffles, and Smoked Gouda & Chive. The HOT CHIPS include selections from Southern Recipe and Wise! Hosted by Jeremy Lyda, Nick Williams, Chris Fillingim, and "Ol' Reliable" himself, the caboose, Jason Vance.

A tenuous truce has been brokered between Pat and Roger and business has resumed as usual. They eat some chips and some not chips, paired with wine and cured meat, and Roger breaks out one of his famous impressions.

In partnership with the Dairy Farmers of Canada In this second Ontario Brewer Podcast feature on Mill Street Brewery, Mirella Amato of BeerologyTM is once again joined by Brewmaster Joel Manning. Also in the studio is Debbie Levy, representing Ivanhoe Cheese. Debbie introduces the three Ivanhoe cheeses for the podcast: a Monterey jack and cheddar cheese with Salsa, a Smoked Gouda and a Vintage Cheddar. She explains how smoke is naturally added to the Gouda and details how salsa flavour is added to the Monterey Jack. Joel the shares his experience pairing beer with cheese. The trio speculates on how the pairings will work and then try the three cheeses alongside our two feature beers for this podcast: Mill Street Coffee Porter and Cobblestone Stout. Having sampled the different beer & food combinations on their plate, Mirella, Debbie and Joel each choose their favourite flavour interactions. A special thanks to our guest for this podcast: Ivanhoe Cheese.

I think that deep down, we all love trance. I personally do not listen to it regularly and haven't actually done a full blown trance mix in almost 10 years. So I was in a mood and decided, what the hell? It ain't easy being cheesy!

Hopefully you've noticed, but just in case you haven't...as promised, we're in the process of releasing some new content! Look out for these sweet and savory recipes that we produced with Pepperidge Farm (puff pastry shot in gorgeous high definition, yum!). Trust us, you will be dying to try the Puff Pockets with Smoked Gouda and Apples, and the Pear Tartin...AH-mazing. The videos are currently debuting all across the interwebs. Find them on our website here. Also, check out our channel on Youtube if you haven't already. As if that isn't exciting enough, Allison Fishman, the owner of our hardworking and talented onscreen hands, was just on the Today show Friday morning. Check out her appearance below, in which she reveals Cooking Light's "Tasties" award winners. Kudos to our favorite chef!