Podcasts about social kitchen

„Wir haben einfach gemerkt, da ist Raum und auch eine Notwendigkeit, der Strategie und den Strategen und Strateginnen wieder ein Zuhause, eine Heimat zu geben.“ In dieser Folge von #WhatsNextAgencies hat Kim Alexandra Notz Isabelle Schnellbügel, Chief Strategy & Transformation Officer von Accenture Song, und Franziska Duerl, Managing Director Strategy und Partnerin der Jung von Matt Gruppe, zu Gast. Die beiden Strateginnen haben vor zweieinhalb Jahren die Plattform THE STRATEGY COLLECTIVE im Branchenverband GWA gegründet. Heute lassen sie die Zeit Revue passieren und geben Einblicke rund um das Thema Strategie. Denn Strategie wird in Agenturen zunehmend komplexer. Es gibt nicht mehr nur die eine Kreativplanung und den einen Kreativplanungsprozess. Mit THE STRATEGY COLLECTIVE wollen Bella und Fran diesen Wandel unterstützen. Im Gespräch erklären die beiden, wie ihre Plattform aufgebaut ist und welche Formate es gibt. Dazu gehören die Hot Houses, das Insight Studio und die Social Kitchen. Außerdem verraten Bella und Fran mehr über die kommende Strat Con - eine Konferenz speziell für Strategen und Strateginnen sowie alle Personen aus der Branche, die sich für strategisch prägende und kulturell relevante Themen interessieren. Darüber hinaus geben die beiden einen Sneak Peak in ihre neue Studie zum Status quo der Strategie in deutschen Agenturen 2024 und diskutieren Herausforderungen und Handlungsfelder.

Towards the end of the Teens, Kim Sturdavant was brewing at Social Kitchen & Brewery in San Francisco when he developed a new kind of India Pale Ale. He christened his crisp, dry varietal Hop Champagne, and christened the promising new substyle "Brut IPA," a nod to the sparkling wine that this new beer resembled. Brewers in the Bay Area loved it, and drinkers seemed to, too, so Sturdavant had high hopes for the substyle's future. But just a few years later, Brut IPAs rarely earn mention from craft brewing enthusiasts (let alone casual drinkers) and if they do, it's often in the form of a punchline. What happened? Well, that's what Sturdavant joins Taplines today to talk through. Don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Macy's opened its newest proprietary restaurant, called The Social Kitchen & Libations, in mid-June in Minnetonka, Minnesota. The concept features tableside service with glassware, China, and cloth napkins, and an open kitchen serving dishes such as the brand's signature chicken pot pie, Mandarin salad, Porchetta sandwich and meatloaf sliders.There is also a brunch menu with a Bloody Mary Bar, which could easily inspire shoppers to stay longer and spend more.Tom Leuer, senior director of Macy's Food Division, said food and drink are important parts of the retail giant's customer experience. And that has been the case for a very, very long time. In fact, Macy's food and beverage division dates back to 1890, when the first tearoom opened at Marshall Field's department store in Chicago.

Get ready for an action-packed episode of THE SETH WILLIAMS SHOW with Mike Cheselka! This week, Seth and Mike are joined by the one and only Tony Musachio, the restaurant reporter from The Social Kitchen in Pinecrest. They'll be breaking down the Big Game on Sunday with Frank The Tank and discussing all the wild prop bets, including what Joe Biden's first words will be. And if that's not enough, they're joined by none other than Ron Keel from the legendary band Steeler. They'll be talking about Keelfest, Black Sabbath, touring the country, radio and much more! Don't miss out on a single second of this must-watch show. Head over to http://www.thesethwilliamsshow.com to catch all the episodes and grab your official merchandise! And while you're there, make sure to SUBSCRIBE to our channel and never miss a beat!" --- Send in a voice message: https://anchor.fm/cmspn/message

Leon Aarts joined The Felix Project in May 2021 as the Head of Felix's Kitchen, our new Social Kitchen for London at the same Tower Hamlets site as our new East London depot. Leon joins us with a huge amount of experience and success founding and then running one of our closest partner charities - With Compassion (formerly Compassion London). Here Leon and his incredible team achieved outstanding success turning donated and surplus food (mostly from Felix) into over 500,000 meals since the first lockdown began, utilising donated kitchens at places like Wembley Stadium and most recently London Scottish House in Victoria. Leon joins us with huge credibility, professionalism, passion and expertise. He has previous experience as a chef, entrepreneur and seasoned professional in the restaurant and hospitality sector. He is an inspirational leader who bravely addressed the hunger and food poverty crisis amongst the 10,000 strong refugee and migrant population in the camp known as The Jungle in Calais until its closure in 2016. www.thefelixproject.org @thefelixproject

In the Soul of Business, Claressa Monteiro speaks to Avelyn Lee, Owner and Founder of The Social Kitchen about how the Social Kitchen brings together their support for the vulnerable communities and their advocacy of plant based food for Singapore's sustainability. See omnystudio.com/listener for privacy information.

Glenn van Zutphen and award-winning author Neil Humphreys are joined by Didier Chanove, Head of Marketing & Digital at Unilever Food Solutions Malaysia and Singapore, Asia Business Development Lead at The Vegetarian Butcher to discuss the Sacrifice Nothing initiative which involves a collaboration between The Vegetarian Butcher and The Social Kitchen, and what they hope to achieve from this distribution. See omnystudio.com/listener for privacy information.

Tobias Sudhoff spricht mit seinem Tun und Handeln alle Sinne an, und das mit Herz und Seele. Sudhoff ist ein Entertainer, ein bekannter Musiker, Kabarettist, Buchautor, Wissenschaftler, Koch und Küchenchef. Und als dieser hat er bereits in einem besternten Restaurant in Ostwestfalen gearbeitet. Alle Disziplinen beherrscht und ist doch in keiner offiziell ausgebildet. Seine Überzeugung isst, dass er auf der Welt ist, um zu lernen. Sein Lebensmotto lautet: „I've got the will to fail - Ich habe den Willen Fehler zu machen“. Wie schon einige seiner Kollegen zuvor in unserem in-via-gustum-Genuss-Podcast fordert auch er eine bessere Ausbildung in der Gastronomie und eine Differenzierung der unterschiedlichen Betriebe. Es braucht dringend notwendige Veränderungen, die in die Gesellschaft getragen werden müsse. Der ehemalige Sternekoch erwartet eine Nahrungsmittelwende und mehr Social Kitchen. Was er damit meint und wie mir seine Happy Foie Gras von Ente und Gans geschmeckt hat, was ihn mit dem Food Lab Münster verbindet und warum er Morddrohungen bekam, das alles hört Ihr hier...

Social Kitchen's co-owner and head chef Blair Clement share his delicious recipe for Eggplant Parmigiana.

Lockdowns started to ease worldwide. Political heat rises in the U.S. Dr. Fauci condemns protesters complaining for the end of the lockdown. Will premature reopening backfire? Calls on How Would You Open Things Back Up? Whats Happening. #Smallbusinessshoutout with Social Kitchen and Craft Bar. Swamp Watch. LA County Update.

On today's StartupNation Radio show, Jeff is once again joined by co-host, Norm Pappas, president and CEO of Pappas Financial. Today, the two are chatting with two industry experts to learn how COVID-19 is impacting the sports and hospitality industries.To kickstart the show, Jeff and Norm discuss various funding programs available to startups and small businesses during the COVID-19 crisis, including the Paycheck Protection Program.Arn Tellem, vice chairman at Palace Sports and Entertainment, joins the show to discuss the impact the coronavirus is having on professional sports. He also provides forward-thinking insights into what sports lovers can expect in the future.During the interview, Tellem discusses:How his role working for a professional sports team has changed amid COVID-19The most rewarding part of his workHow he got his start in the sport businessThe importance of having a mentor and the value of communityWhat the Detroit Pistons and partners are doing to help the community during this crisisFor more information on the Detroit Pistons' community efforts with Wayne County and its corporate partners, learn more about the $375,000 grant for Forgotten Harvest here.Next up is Jim Bellinson, local serial entrepreneur best known for his work as chair and co-founder of Brilliant Detroit, which he runs with his wife, Carolyn Bellinson. Jim also owns 11 local restaurants, including Social Kitchen and Bar, MEX, Beau's and Como's.He discusses the impact on the restaurant industry right here in Michigan, and shares his thoughts on what all of this will likely mean to the industry and to our lifestyles going forward once the storm passes.Throughout the interview, Bellinson talks about:His entrepreneurial journey and what led him to becoming a restaurant operatorThe ways he is managing the crisis with his restaurantsHow failure during this crisis is unlike typical business failureWhat Brilliant Detroit is doing for children and struggling families in Detroit during COVID-19We'll be back next Saturday with an all-new edition of StartupNation Radio!

In light of the Corona Virus pandemic, we want to shift the show’s focus to being the voice of the local community and the business owners who are being impacted by the stay at home order forcing restaurants, bars and other non-essential businesses to close. Andrew Dorsey, owner of SOCIAL Costa Mesa and SOCIAL Huntington Beach, is one of friends who has closed their doors at his two locations. We talk about how they’re navigating these uncertain times, and the way their employees and customers are being affected by the shut down.On a positive note, we talk about all of the things we’ve been able to spend time on since the Corona Virus has kept us from being able to get caught up in the business of our “normal” lives. If you’d like to support SOCIAL and stay up to date on their creative solutions to help get through these tough times, make sure to follow them at: Instagram.com/socialcraftbarandkitchen

In this episode, Paul speaks with Raquel Dorsey, co-owner of Social Kitchen & Craft Bar, and they discuss competing in the Miss USA pageant, meeting her husband after he slid in her DM's on Facebook, work life balance, and also building up her consulting company, Savor Media.

On this episode of Lights, Camera, TRANSACTION! Paul speaks with Andrew Dorsey, owner of Social Kitchen & Craft Bar. They talk about playing football for the CFL, transitioning into the restaurant world, the Mamba mentality, and how Social has become a staple in the Costa Mesa and Huntington Beach community.

Happy Holidays! This week we went to the Social Kitchen in the Downtown Market.

Today’s Guest: Mike Frizzell - Mike is one of the two partners who own and operate Audacious Aleworks Brewery and Taproom in Falls Church, Virginia. While his business partner Brian handles most of the taproom responsibilities, Mike takes care of the beer. He is the Head Brewer and is tasked with consistently having 15-20 different beers available on tap. With a wide range of styles, there are sure to be at least a few you will love at Audacious Aleworks. They don’t distribute, so if you want to try their delicious brews, you’ll have to stop by the taproom.   Times of Note: 1:11 - Our episode release schedule. 2:12 - Mike says hello. 3:30 - Someday we’ll get those sound panels up. 6:42 - Audacious Aleworks opens! 10:44 - Food in the taproom. 13:32 - What’s different about Audacious Aleworks? 15:57 - Mixed beers? 20:03 - No brewing while we’re open. 23:45 - Preview of episodes to come. 28:22 - Brewer’s and owner’s favorites! 31:09 - Mike’s take on the “craft beer bubble.” 37:43 - Mike realizes he was near Social Kitchen 40:13 - Gin Basil Smash - Why can’t I get one in the US? 43:20 - Friendly or Buzzed? 47:15 - Wrap Up 48:23 - The Miles and Pints Theme Song   Brewery Address: Audacious Aleworks Brewery and Taproom 110 East Fairfax Street Falls Church, Virginia 22046   Relevant Links: Audacious Aleworks Brewery and Taproom Audacious Aleworks on Facebook Audacious Aleworks on Twitter Audacious Aleworks on Instagram   Social Kitchen and Brewery - San Francisco, CA Le Lion - Bar de Paris - Hamburg, Germany Foam Brewers - Burlington, VT Mad Fritz Beer - Napa, CA

Guest: Beatrix Thornhill - Executive Chef

In this episode, we discuss the emerging Brut IPA sub-style with an example of the Social Kitchen recipe Greg brewed and one that Rahr and Sons brewed for their 14th anniversary party. Then we get into the discussion of splitting batches for experimenting to get the most from a recipe while trying a version from Nigel. We had a few technical issues with the equipment at the beginning of the show that lead to losing the first five or so minutes of Brandon's audio and more or less the first 30 minutes of live video on YouTube. But, we do have that audio and video in the related Facebook video for the episode.

Kim Sturdevant from San Francisco's Social Kitchen and Brewery is our guest on Brew Ha Ha with Steve Jaxon and Mark Carpenter. Herlinda Heras is traveling again this week and will call the studio from Poland in a few minutes. She is one of the judges in the Polish National Beer Competition in Poznan. She will also be co-hosting a big beer festival in China later this month. She will call in from Poland in a few minutes. Kim invented the Brut IPA and Black Lager. He’s the owner of Social Kitchen and Brewery in San Francisco.Kim Sturdevant has made a Black Lager beer, which they are tasting. Mark thinks it’s delicious. It’s not heavy at all, a very nice light beer. Mark says he’s innovative and is doing a lot of cool stuff. Kim started brewing at Marin Brewing Company in October 2006. He got a brewing job and rose through some promotions for five and a half years. Then he became brewmaster at Social Kitchen and Brewery. He has free reign over beer operations and his innovative beers are the result of this freedom to experiment. The black lager is based on a traditional German Swartz beer (swartz means black). It’s also brewed with Spelt malt, which is called Dinkel in German, so its name is Dinkelswartz, which is fun to say. The spelt malt lends a nutty flavor. Spelt (also called farro) is an ancient type of wheat. This is 5.6% alcohol. Mark says it’s clean and nice and crisp, a great beer. Next they taste the Brut IPA. Mark thinks this will become a popular style, it’s the first new style in many years. When he started making IPAs it was hard to keep them clear. Now hazy beers are popular. But the Brut IPA is clever and creative. It uses enzymes that were only used in light beer and Mark is impressed by its creative style. This is 7.2% alcohol but doesn’t taste strong. Mark says it has more aroma and less bitterness. At this moment Herlinda Heras calls in from Poland, via Skype (with excellent sound quality!) where it is late at night. She is there to be a judge in the Polish National Beer Competition. There are judges from all over the world. She is one of the only Americans. She judged some “West Coast IPAs” which is what they call our American style beer. She can’t say it was great, as much as she loves them. So they asked her to bring some West Coast IPAs to them next year. They have a climate that is normally too cold to grow hops. She comes back Saturday, then on Sunday she leaves for Shanghai to co-host the China Craft Brewers Association Awards. After the break, they talk about the Brut IPA. Mark thinks a lot of this beer and is honored to hear the story. Kim tells how it all started when a friend brewer tipped him to using enzymes to break down complex sugars and starches. The enzymes in barley malt turn the starches into sugars, which are smaller carbon chains that the yeast can consume. There are enzymes that keep doing that and convert all the starches to sugars especially glucose, which is fully fermentable. He was using it in his triple IPA as a way to make it less sweet. He thought, what if I applied this to a standard strength IPA, so the hops could shine through. Dry and hoppy but balanced. He wanted to make it champagne-like, pale and spritzy and refreshing. Mark says it's really different and that it will become popular. Kim describes the process in detail. The name Brut came from a friend who tasted it who also likes champagne and she suggested the idea. He made the first one about a year ago. There is also a handful of places in San Francisco making Brut IPAs. Mark says Drakes and Henhouse are both doing it. Kim started a batch of Brut IPA at Henhouse a few days ago. This one will be more carbonated and the batch will go into cans. Mark says these inventions often get lost. For example, nobody knows who was the first to make Steam beer. But this is well-documented, that Kim Sturdevant has created Brut IPA. Social Kitchen and Brewery opened in 2010 and he joined them in 2012.

When the brut IPA, taglined as San Francisco’s newest beer style, began to hit internet headlines last spring, the reaction was polarizing. This new type of IPA, defined by its fruity hop aroma, effervescence, and dryness — provided by the addition of a type of amylase enzyme — was a respite from the yeasty hazebombs proliferating on beer lists around town. Immediately, some leery brewers publicly challenged its authenticity as a substyle. Others, interest piqued, sought to attempt their own versions after reaching out to its creator, Social Kitchen and Brewery’s Kim Sturdavant, for his methodology. And Kim was there to field those calls, emails and sometimes, Facebook messages, as they poured in. First, inquiries came from brewers just around the greater Bay Area. Then, brewers were contacting him from Southern California, and then the East Coast, and eventually Europe and South America. But Kim was known around the Bay Area long before the brut. A GABF winner drawn to easy-to-drink German- and English-style beers, he helped make Social Brewing not just a great neighborhood hangout, but a beer destination in the competitive Bay Area market. Social’s brewery arm is run by just a couple people. Kim, who heads it up, handles the paperwork and planning and oversees the brewing on the second story of the brewpub-restaurant in the Inner Sunset District of San Francisco, by Golden Gate Park. It’s here at Social where I meet Kim one afternoon in the late summer. It’s before the restaurant opens, so it’s much quieter than it usually is, as the restaurant staff prepare for their shifts.

It was one thing for the San Francisco Giants to end the franchise's 56-year drought, winning the World Series in 2010. They went on to repeat as champions in 2012 and 2014. In this podcast, the third part of three, staff photographer Andy Kuno shares stories from the second and third World Series victories for the San Francisco Giants. We recorded this podcast at The Social Kitchen and Brewery in July 2018. Film photography by Michelle Kilfeather

​Something happened in 2010 that had never taken place in San Francisco before—the Giants won a World Series. The team had been here for 52 years at that point. They had played in three different stadiums. Entire generations of families had been fans. But that season, it all came together and eventually culminated in a parade down Market Street in November. In this podcast, the second part of three, Giants staff photographer Andy Kuno starts us off the year before, when some household names were getting their starts with the team's single-A affiliate in San Jose. Come back tomorrow for Part 3, when Andy will share stories from the Giants' 2012 and 2014 World Series wins. We recorded this podcast at the Social Kitchen and Brewery in July 2018. Film photography by Michelle Kilfeather

For 24 years, photographer Andy Kuno has been on the field with the San Francisco Giants. He grew up going to games at Candlestick with his dad, a photo lab owner who helped out taking pictures of the ballclub. In the 1990s, Andy got the job, and he's been there, through thick and thin, ever since. In this podcast, the first part of three, Andy talks about memories of the Giants in the 1989 and 2002 World Series. Check back tomorrow for Part 2, when Andy will share stories from the first World Series victory for the San Francisco Giants—in 2010. We recorded this podcast at Social Kitchen and Brewery in July 2018. Film photography by Michelle Kilfeather

Drunken Lullabies EP 76 “Home Again: Live at The Social Kitchen” FCF NETWORK * iTUNES * FACEBOOK * TWITTER * INSTAGRAM Drunkenlullabiespodcast@yahoo.com   Band/Label/Artist/Beer Twitter Handles: @DESTIHLbrewery, @GetSpiked13, @sethwalkermusic, @EDAnderson72, @SoProBrewCo, @GreenFlashBeer   Show Notes: The Voice is on the road again, and he brought along the Bottlecap Kid to the Social Kitchen in LaSalle, IL to do another fantastic show with some musicians. This time we are joined by Seth Walker and Edward David Anderson. Also joining us for the show is Dave the Promoter, Kim Anderson, and Mikey from the Social Kitchen. We have a Spin the Bottle with Iron Spike Brewery followed by a few beers from Trouble Brewing, Southern Prohibition, Brutal Truth Brewing, Green Flash, as well as a Sponsor Spotlight from Destihl Brewery. We enjoy 4 live performances on the show in between beers, so crack one open and enjoy the episode. Subscribe, Rate, and Review the show on iTunes, and email us atdrunkenlullabiespodcast@yahoo.com to be featured on Drunkamaniac Mail.

Drunken Lullabies EP 61 “Take It To Fist City: Live at the Social Kitchen” FCF NETWORK * iTUNES * FACEBOOK * TWITTER *INSTAGRAM Drunkenlullabiespodcast@yahoo.com   Band/Label/Artist/Beer Twitter Handles: @DESTIHLbrewery, @PizzaPortBeer, @RevBrewChicago, @danhubbardmusic, @kellysteward, @MilesNielsen, @TheRustedHearts   Show Notes: The Voice is back in LaSalle at the Social Kitchen for another live recording. Joining him is Groucho of The Beer Report, Dave the Promoter, Mikey Crew, and this week's musical guests Dan Hubbard, Miles Nielsen, & Kelly Steward. We enjoy several beers this episode including Pizza Port, Revolution, and Brutal Truth; plus we enjoy a sponsor beer from FoBAB Gold Medal and GABF Silver Medal winners Destihl Brewery. We have some great conversations as we enjoy the beers and are treated to 5 live performances this episode; Dan Hubbard - Beautiful Bar, Miles Nielsen - Sink or Swim, Kelly Steward - Traveling Ghost, Dan Hubbard - Run To the River, and Miles Nielsen - Angel Dream (no.2).

Dan Wakefield talks about Uncle Dan's Story hour, a monthly gathering at the Red Key Tavern that we broadcast on WFYI Radio. We'll also learn about an innovative intersection of culinary incubator and art gallery in Gary, Indiana, and catch Jennie DeVoe in an excerpt of her Small Studio Session. Finally, we'll learn about the seasonal offerings at the Indianapolis Zoo and the Eiteljorg Museum.

Drunken Lullabies EP 43 “F*** Your Hammurabi: Live From the Social Kitchen” FCF NETWORK * iTUNES * FACEBOOK * TWITTER * INSTAGRAM Drunkenlullabiespodcast@yahoo.com   Band/Label/Artist/Beer Twitter Handles: @HackerPschorrUS, @GLBC_Cleveland, @DESTIHLbrewery, @chicagofarmer   Show Notes: Dustin is back in LaSalle at Social Kitchen for a recording with Cody Diekhoff aka Chicago Farmer and Bob Walkenhorst of The Rainmakers. Also joining us are Groucho from The Beer Report, author and beer lover J.A. Konrath, Dave the Promoter, Mikey Crew, and Jason the Cop. We celebrate Oktoberfest and get to hear 2 songs from Cody, 9PM to 5 and For Dad (The Pool Song), and 2 songs from Bob, Hoo Dee Hoo and Like Dogs. Topics discussed include Lobster Corndogs, History of Oktoberfest, Bottom Fermenting Yeast, 9PM to 5, I Can't Count, Hoo Dee Hoo, The Songwriting Process, Sour Beers, Finding a Band, Labels in Today's Market, For Dad (The Pool Song), I Majored in Budweiser, Like Dogs. As always, we are sponsored by Destihl Brewery.

Ahead of her performance at the ZF Yom Ha'atzmaut celebrations we talk to Dana International, Dani Tucker tells us about her new cookbook she put together in honour of her late mother, Rabbi Jeremy Lawrence talks about Kinloss' day of inspiration and on the Schmooze we talk about the risk of Judaism dying out.

Dustin heads to LaSalle to hang out with Matthew Ryan & Brandon Sampson after their performance at The Social Kitchen. Also joined by new friends Mikey from Those Dirty Thieves, and Dave the Promoter, we have an in depth conversation about a variety of topics. The Resurrection of Matthew Ryan, Smoky Manhattans, I Feel Dirty, Zombeaver, Knowing When You Write a Great Song, MidnightRide to Moscow, Surly/Bent River/New Glarus, Boxers, Matthew Nearly Hung It Up, Brain Fallon's Tweets Save the Day, Does My House Smell Weird, Patrol Cars, "Far More Sinister Than I Recall", Apple Cider Vinegar Cures Everything, Wet Taint Money, Giving Brandon Pink Eye, Right From the Teat, Battle Born, Inspired By the 'Mats, Keeping Music Alive. This is a great conversation with two talented musicians and getting a glimpse into their creative process. Enjoy!