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6 episodes with Spike Mendelsohn
6 episodes with Spike Mendelsohn
2 episodes with Spike Mendelsohn
2 episodes with Spike Mendelsohn
2 episodes with Spike Mendelsohn
2 episodes with Spike Mendelsohn
2 episodes with Spike Mendelsohn
2 episodes with Spike Mendelsohn
3 episodes with Spike Mendelsohn
The ladies welcome Spike Mendelsohn, a former fedora wearing Top Chef contestant, celebrity chef, entrepreneur, food activist & industry disruptor. The conversation opens on the fedora (where did it go?) and veers to Top Chef, choosing between being a chef or a criminal, when Obama eats at your restaurant and duh, a blind burger tasting from 3 of our nation's most popular chains. Join us for all the silliness. Mentions: @spikethechef @Justicetea @wethepizza @goodstuffeatery @plntburger @drewnieporent @chefthomaskeller @chefcapon @stretchpizzanyc @jumboslicedc @joespizzanyc @wyliedufresne @anthonybourdain @marcelvigneron @stephanieanneizzaard
Learn from the brightest minds in food science and the industry insiders who bring the know-how in the February 2024 episodes of the Omnivore podcast. Trends expert Dr. Liz Sloan shares her take on some of the year's biggest changes in consumer behavior and how they will play out in the marketplace. Chef Spike Mendelsohn … Continue reading EP 29: 2024 Consumer Trends, Chef Spike Mendelsohn on Good Eating, The Soil-Nutrition Connection →
Full Description:Mind Blown founders, mother-and-daughter team Shelly Van Cleve and daughter Monica Talbert, originally found success making gourmet seafood delicacies along the Chesapeake Bay. They started with a crab shack, Capt. Jack's, which was wildly popular, leading them to create The Van Cleve Seafood Co.The two began to see deep-seated issues with the global fishing industry right outside their front door, particularly with illegal, unreported and unregulated (IUU) fishing practices from non-domestic mega-ships. As the plant-based industry began to boom, they founded Mind Blown. Rather than alienating the seafood industry with unsustainable market solutions, Mind Blown works alongside the industry.Together, they create solutions that help to take pressure off of edge-of-extinction fish stocks, and regenerate abundant oceans, such as their future partnership with Atlantic Sea Farms, using their kelp. Today, their lineup includes Mind Blown Coconut Shrimp, Dusted Scallops, Crab Cakes and more. The company is backed by notable investors including eight-time James Beard recipient and host of Bravo TV's Top Chef Tom Colicchio, as well as D.C. restaurateur, founder of PLNT Burger and Top Chef contestant Spike Mendelsohn.Get to know Monica and Mind Blown and The Plant Based Seafood Co. better here: https://plantbasedseafoodco.com/Quote:If you're going through the ups and downs of entrepreneurship, make sure that you let the downs go every day. Let that shit go at the end of every day and start every day new and fresh. Sounds simple, but it's very, very, very important.–Monica TalbertShow notes:
Hosted by David and Nycci Nellis. On today's show: · Hosted by globally famous chefs Jose Andres and Spike Mendelsohn, DC Central Kitchen's Capital Food Fight returns to The Anthem on Nov. 9, when chefs Carlos Camacho of dLeña, Ria Montes of Estuary DC, Ed Reavis of All Set and Rachel Bindel of Gravitas will duke it out in front of celebrity judges like “Top Chef's” Tom Colicchio. DCCK's CEO Mike Curtin, Jr. joins us with the details; · Executive Chef and Director of Food and Beverage Marco Fossati is THE MAN at the Salamander Washington DC – formerly the Mandarin Oriental. He's in with tastes and talk of the Salamander and insider news about a bold new restaurant concept coming to the hotel in 2024 from none other than celebrity chef and New York Times bestselling author Kwame Onwuachi. Chef Marco is joined by the hotel's assistant director of food and beverage, Gina Netisingha, and its marketing manager, Janelle Burt; · When the phrase “where's the beef” comes up, the guy you want to talk to is Nathan Stambaugh, regional sales manager for Creekstone Farms Premium Beef. He's in with all sorts of great tips on how to select, dry age and cook beef – including some lesser-known cuts that still deliver amazing flavor; · Happy first anniversary to Balian Springs, the 100,000-square-foot “social club for wellness” in Springfield. We've been there; we've had the Balian Springs experience. It's nothing short of spectacular and there is nothing like it in the area. So we invited Balian Springs' founder, Stephanie Chon, and her business partner, Jennifer Chon, to help us tell you all about it. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Hosted by globally famous chefs Jose Andres and Spike Mendelsohn, DC Central Kitchen's Capital Food Fight returns to The Anthem on Nov. 9, when chefs Carlos Camacho of dLeña, Ria Montes of Estuary DC, Ed Reavis of All Set and Rachel Bindel of Gravitas will duke it out in front of celebrity judges like “Top Chef's” Tom Colicchio. DCCK's CEO Mike Curtin, Jr. joins us with the details; · Executive Chef and Director of Food and Beverage Marco Fossati is THE MAN at the Salamander Washington DC – formerly the Mandarin Oriental. He's in with tastes and talk of the Salamander and insider news about a bold new restaurant concept coming to the hotel in 2024 from none other than celebrity chef and New York Times bestselling author Kwame Onwuachi. Chef Marco is joined by the hotel's assistant director of food and beverage, Gina Netisingha, and its marketing manager, Janelle Burt; · When the phrase “where's the beef” comes up, the guy you want to talk to is Nathan Stambaugh, regional sales manager for Creekstone Farms Premium Beef. He's in with all sorts of great tips on how to select, dry age and cook beef – including some lesser-known cuts that still deliver amazing flavor; · Happy first anniversary to Balian Springs, the 100,000-square-foot “social club for wellness” in Springfield. We've been there; we've had the Balian Springs experience. It's nothing short of spectacular and there is nothing like it in the area. So we invited Balian Springs' founder, Stephanie Chon, and her business partner, Jennifer Chon, to help us tell you all about it.
Hosted by David and Nycci Nellis. On today's show: · Hosted by globally famous chefs Jose Andres and Spike Mendelsohn, DC Central Kitchen's Capital Food Fight returns to The Anthem on Nov. 9, when chefs Carlos Camacho of dLeña, Ria Montes of Estuary DC, Ed Reavis of All Set and Rachel Bindel of Gravitas will duke it out in front of celebrity judges like “Top Chef's” Tom Colicchio. DCCK's CEO Mike Curtin, Jr. joins us with the details; · Executive Chef and Director of Food and Beverage Marco Fossati is THE MAN at the Salamander Washington DC – formerly the Mandarin Oriental. He's in with tastes and talk of the Salamander and insider news about a bold new restaurant concept coming to the hotel in 2024 from none other than celebrity chef and New York Times bestselling author Kwame Onwuachi. Chef Marco is joined by the hotel's assistant director of food and beverage, Gina Netisingha, and its marketing manager, Janelle Burt; · When the phrase “where's the beef” comes up, the guy you want to talk to is Nathan Stambaugh, regional sales manager for Creekstone Farms Premium Beef. He's in with all sorts of great tips on how to select, dry age and cook beef – including some lesser-known cuts that still deliver amazing flavor; · Happy first anniversary to Balian Springs, the 100,000-square-foot “social club for wellness” in Springfield. We've been there; we've had the Balian Springs experience. It's nothing short of spectacular and there is nothing like it in the area. So we invited Balian Springs' founder, Stephanie Chon, and her business partner, Jennifer Chon, to help us tell you all about it. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Hosted by globally famous chefs Jose Andres and Spike Mendelsohn, DC Central Kitchen's Capital Food Fight returns to The Anthem on Nov. 9, when chefs Carlos Camacho of dLeña, Ria Montes of Estuary DC, Ed Reavis of All Set and Rachel Bindel of Gravitas will duke it out in front of celebrity judges like “Top Chef's” Tom Colicchio. DCCK's CEO Mike Curtin, Jr. joins us with the details; · Executive Chef and Director of Food and Beverage Marco Fossati is THE MAN at the Salamander Washington DC – formerly the Mandarin Oriental. He's in with tastes and talk of the Salamander and insider news about a bold new restaurant concept coming to the hotel in 2024 from none other than celebrity chef and New York Times bestselling author Kwame Onwuachi. Chef Marco is joined by the hotel's assistant director of food and beverage, Gina Netisingha, and its marketing manager, Janelle Burt; · When the phrase “where's the beef” comes up, the guy you want to talk to is Nathan Stambaugh, regional sales manager for Creekstone Farms Premium Beef. He's in with all sorts of great tips on how to select, dry age and cook beef – including some lesser-known cuts that still deliver amazing flavor; · Happy first anniversary to Balian Springs, the 100,000-square-foot “social club for wellness” in Springfield. We've been there; we've had the Balian Springs experience. It's nothing short of spectacular and there is nothing like it in the area. So we invited Balian Springs' founder, Stephanie Chon, and her business partner, Jennifer Chon, to help us tell you all about it.
In this episode, we are joined by restaurateur extraordinaire Spike Mendelsohn! Plus we dish on the hottest headlines, see what's crackin' in the world of vegan eggs, answer listener Q&As, and hear all of the exciting things happening at the VegNews HQ.Get all of the show notes at VegNews.com/podcastGet a special VegNews deal on MudWtr at VegNews.com/mudwtrVisit VegNews.com for the latest vegan news, food, travel, and moreBecome a VegNews VIP at VegNews.com/vipFollow VegNews on Instagram at VegNews.com/instagram
Spike Mendelsohn is a celebrity chef, entrepreneur, TV personality and food policy activist, all of which come together in his newest ventures—PLNT Burger and Eat the Change. PLNT Burger, which serves up chef-curated, plant-based versions of burgers, soft-serve, chicken fingers and other fast-food favorites, currently has 10 locations and is on a growth trajectory. Meanwhile, Eat the Change, a healthy snack company Mendelsohn started with partner Seth Goldman, has launched packaged snacks such as mushroom jerky and carrot chews to sell at retail. Although Mendelsohn started out in Michelin-starred restaurants, he's now applying his culinary talents to improve America's healthy eating choices. Listen as he talks about his diverse culinary journey, how he's infusing the fast- casual segment with his entrepreneurial spirit and innovative ideas, and why advocating for healthy and equitable food systems is so close to his heart.
On this week's episode of Extra Serving, a production of Nation's Restaurant News, NRN editors Holly Petre, Sam Oches and Leigh Anne Zinsmeister spoke about the introduction of cell-cultivated meat.Last week, news came out that both the USDA and FDA had approved two different brands of cell-cultivated meat for sale in the U.S., and this week, famous chefs Dominique Crenn and José Andres have used the cell-cultivated chicken in their restaurants. So, what do the NRN editors think of this new advancement in the food space? You'll find out.Meanwhile, during its sale process, Subway is continuing a revamp that started several years ago and included the move away from customization with the chain's Subway Series menu. This time, Subway is introducing meat slicers at 20,000 U.S. restaurants and adding new sandwiches to the line using the sliced meats. What does it mean that Subway is continuing to improve amid a possible sale?This week's guest is Spike Mendelsohn, co-founder of PLNT Burger.
From chef and restaurateur to television personality, food policy advocate and entrepreneur, Spike Mendelsohn is a force to be reckoned with in the culinary world.
Get ready for another incredible “best of” episode of the Radcast! We've lined up some of the top chefs, cooks and entrepreneurs in food to talk with Ryan. Casey Webb from Man versus Food. Our guests include Jonathan Scinto - one of America's best chefs; Spike Mendelsohn as the ex-Top Chef contestant and author. Then Noah Sims from Masterchef Season 10. And last but not least Kosmo from Kosmos Q known for his mouth-watering steak barbecue seasonings straight outta America.This isn't just a show full of deliciousness – expect expert business advice on how to transform your passion into a successful business opportunity that every entrepreneur needs to hear plus tactical marketing insights too! Don't miss this BEST OF edition: The Radcast versus Food now!Key notes from the episode:How Casey decided to pursue acting full time and stopped playing football. (04:20)How Jonathan decided to change careers and heeded her wife's advice and auditioned for the Master Chef competition. (06:52)How Spike cultivated his passion in the food industry. (07:57)How Kosmo's story began - from being burned as a child, spent his adolescence at Shriners Burn Institute, then built his own family. (08:31)Casey recounts his experience of working in the kitchen, starting as a dishwasher and eventually becoming a line cook. (10:30)Spike explains how a dishwasher who works in a restaurant can learn humility and grit. (11:55)Noah has a unique perspective on being a chef. (13:06)Jonathan discussed his approach to cooking and his focus on building multiple layers of flavor. (14:38)Spike is a guy who preaches balance in food and diet.(15:40)Kosmo started making his own rubs then started competing and would win (16:11)Noah believes unifying people through food is an effective way of resolving conflict and building relationships. (17:28)Jonathan quickly built a website then he started off by doing dinner parties, followed by ticketed events as he continually tried to offer up different experiences to build a reputation. (18:20)Kosmo shared how he has been to many competitions and has won several world championships. (22:34)Casey discussed a show that has been running for seven seasons and the impact of it on his life. (24:33)Noah emphasized the importance of self-awareness and understanding one's strengths. (27:10)Jonathan enjoys being creative and works both in front of and behind the camera. (37:42)Kosmo wants Cosmos Q to be widely sought after by every barbecue enthusiast worldwide. His goal is to empower people who believe they can't do it. (39:25)Jonathan believes one must take the punches in the face and to keep moving forward even with rejections. (40:32)This episode is packed with energy, wisdom, and passion and we know you will get a ton of value from this.To keep up with Casey Webb, follow him on Instagram @iamhusky4life and his store https://delifreshthreads.com/products/taylor-ham-pork-roll-shirtTo keep up with Spike Mendelsohn, follow him on Instagram @spikethechef and his website https://modernadventure.com/our-trips/vietnam-spike-mendelsohn/To keep up with Jonathan Scinto, follow him on Instagram @chefjonathans and his linktree https://hoo.be/chefjonathansTo keep up with Kosmo, follow him on Instagram @kosmosq and on YouTube https://www.youtube.com/c/KosmosQTo keep up with Noah Sims, follow him on Instagram @mountain_man_simsLearn more by visiting our website at www.theradcast.comSubscribe to our YouTube channel https://www.youtube.com/c/RadicalHomeofTheRadcastIf you enjoyed this episode of The Radcast, Like, Share, and leave us a review!
HEAR THE HEADLINES – India Tea Exports Rise as Sri Lanka's Decline | Comparisons of export data through the first eight months of the year reveal a significant shift in the global market for orthodox processed black tea | Extreme Heat Concerns are Raised at the Ongoing COP27 Climate Summit in Egypt | Founder Sandip Thapa Explains the Cuppa Trade Tea eMarketplace | NEWSMAKER – Seth Goldman, CEO of Eat the Change, founder of Just Ice Tea | FEATURE INTRO – Tea Biz visits Just Ice Tea founder Seth Goldman this week in Bethesda, Maryland. Seth launched the new low-sugar, organic, Fairtrade tea brand in a remarkably rapid 90 days after learning that Coca-Cola would discontinue by year's end the iconic Honest Organic Tea brand that he co-founded in 1998. Shocked that Honest Tea would be discontinued, Goldman tells how tea suppliers rallied to support his long-term commitment to organic, fair trade tea. Seth Goldman's Encore – Coca-Cola's Venturing and Emerging Brands group invested $43 million in 2008 to acquire a minority interest in Honest Organic Tea. This low-sugar organic bottled tea dominated the premium fresh-brewed tea segment in natural grocery outlets, including Whole Foods Markets. Seth Goldman and co-founder Barry Nalebuff had grown the company to +$20 million in annual sales since brewing the first batch into five thermos bottles in Goldman's kitchen. What they needed was national distribution. Coca-Cola's investment catapulted Honest Tea to the list of Inc. Magazine's fastest-growing companies. Earnings grew to $70-80 million. Coke's Big Red trucks soon delivered 100 million bottles nationwide, and in 2011, Coke purchased the company. Goldman joined the behemoth bottler as an ardent champion of flavorful teas and herbal infusions. During the decade that followed, Honest Tea generated hundreds of millions of dollars at far greater margins than commodity brands, where the raw cost of tea is about a penny per unit. He bought eight million pounds of organic tea annually at that time and spent millions more on organic sugar and ingredients. In 2019 Goldman left Coca-Cola to establish Eat the Change after working as executive chair of Beyond Meat. Eat the Change, “a snack company of the future” launched by Goldman and celebrity chef Spike Mendelsohn, will manage the fledgling tea venture. Just Ice Tea has reunited vital staff and suppliers that built Honest Tea into a half-billion-dollar brand. In June, Goldman announced that Eat the Change would launch a new organic tea brand, and by September, the first bottles were served in restaurants.
Top Chef and CIA Alums - Chef Spike Mendelsohn and Chef Marcel Vigneron have had some real bromance going on for well over a decade. They first met at a Bar outside of culinary school and reconnected and bonded as fellow competitors on Bravo TV's famous cooking competition show, Top Chef. I couldn't pass up the opportunity to catch up with them while they're on Maui. Because seriously, it was a hoot! Watch or listen in to our conversation, highlighting some of their funniest moments in the show as well as their supportive and mutually beneficial professional relationship and deep-rooted friendship. Madame After Midnight Ep 31 Spike Mendelsohn and Marcel Vigneron
One of the DC area's best known and most respected food and wine journalists, Nycci Nellis sits atop a small, dining out/going out media empire. She is: Hailed as Greater Washington, D.C.'s “go-to” source for the latest on what's happening across the restaurant and party and scene Founder and publisher of TheListAreYouOnIt.com, a website with more than 36,000 loyal subscribers that aggregates and always updates the latest in everything happening across the area's food and wine scene and hailed by Washington Post as, "one of the premier resources for all things food and wine in DC and beyond" A featured, weekly presenter on WTOP 103.5 FM, the DC area's top-rated radio station, and co- host of two, weekly radio shows. Foodie and the Beast, a one-hour, live, food and wine variety show airing weekly on the 50,000-watt 1500AM since 2008, features a lively mix of celebrities and others from the area's and the nation's restaurant, vineyard, farming, brewing, mixology, seafood and other scenes related to what we eat, how and why. Show guests across the past decade represent a "Who's who" of locally, nationally and internationally celebrated chefs, mixologists, brewmasters, winemakers, food journalists, authors and other luminaries such as Jean-George Vongerichten; Thomas Keller; Wolfgang Puck; Eric Ripert; Rick Bayless; Michael Mina; Michel Richard; Top Chef-testants Spike Mendelsohn, Bryan and Michael Voltaggio and Marjorie Meek Bradley; cookbook authors and food and wine journalists and authors, such as have included Marcella Hazan; David Hagedorn; Bon Appetit's former editor-in-chief, Barbara Fairchild; the Washington Post's dining critic, Tom Seitsema and Post food writer, cookbook author and James Beard judge, David Hagedorn, among many, many more. Airing globally on FullServiceRadio.org, a live podcast network headquartered in a radio studio in the lobby of DC's ultra-stylish, Line Hotel, is Industry Night with Foodie and the Beast, a weekly, “deep dive” with prominent guests from near and far into a range of subjects impacting the worlds of food, wines, spirits and brews, from sexual harassment in the workplace and start-up entrepreneurship to sustainable seafood, how iconic restaurateurs do their thing, organic farming breakthroughs and ... more. A local, social media leader, with a following topping 50,000 on Twitter, Instagram and Facebook. A frequent guest on local broadcast and cable TV, presenting “What's happening” updates across the dinging out scene and more. And, when top chefs come to town, they come to Nycci to be interviewed. Please click the links below to see her interviews with Wolfgang Puck, Michael Mina, Anthony Bourdain and Eric Ripert. Wolfgang Puck: http://www.youtube.com/watch?v=wg0MbJ... Michael Mina: http://www.youtube.com/watch?v=hUXwYx... Anthony Bourdain and Eric Ripert: http://youtu.be/9_KZ60r5oF0 A respected business and social media consultant to restaurants (e.g., Todd and Ellen Gray's Equinox); dining out-related mobile apps (Blue Cart) and farmers' markets and seafood distributors (Fresh Farm Markets, Congressional Seafood). Additionally, for the past six years, Nycci has served as a consultant to the annual, Wine & Food Festival annually held at National Harbor, Md., where she curates and emcees the two-day event's live chef demos with such local, celebrity chefs as Rock Harper (a Hell's Kitchen alum); Bryan Voltaggio (Volt, Range, Family Meal); Scott Drewno (The Source by Wolfgang Puck); Victor Albisu (Del Campo; Taco Bamba) and Danny Lee (Mandu, Chi-Ko), among many others. Former brand ambassador for companies you know, such as Celebrity Cruises and for Gloria Ferrar Wines (Sonoma, CA). A close colleague and supporter of the Restaurant Association of Metropolitan Washington (RAMW) and a founding committee member and past chair of the Human Rights Campaign's annual, Chefs for Equality event, now the HRC's single-most successful fundraiser in the local, DC marketplace. A frequent emcee and judge for local, food/wine/spirits/brews-related events, from celebrity chef competitions to nonprofits' galas. https://www.thelistareyouonit.com Music Intro: John Tyler produced: www.zinniafilms.com www.nopixafterdark.com Sponsors of NoPixAfterDarkPodcast Zeke's Coffee www.zekescoffee.com Maggies Farm www.maggiesfarm.com FoundStudio Shop www.foundstudioshop.com United Way Central Maryland https://uwcm.org Charm Craft City Mafia www.charmcitycraftmafia.com Siena Leigh https://www.sienaleigh.com Open Works https://www.openworksbmore.org Snug Books Baltimore https://www.snugbooks.com Baltimore Fiscal https://www.baltimorefiscal.com
We're back with part two with the fantastically talented Spike Mendelsohn! I get to hear all about his new ventures, where the BIG IDEA came from, and what's happening in the near future. Check it out!
This week we have Chef Spike Mendelsohn, Co-Founder, and Chef of Eat the Change & Co-Founder of PLNT Burger! This interview was so much fun we had to make it into two parts! Listen in to find out how Spike gained his confidence in taking a culinary career path and his time at the CIA (no not that one!)
The Consumer VC: Venture Capital I B2C Startups I Commerce | Early-Stage Investing
Our guests today are Seth Goldman and Spike Mendelsohn, co-founders of Eat The Change and PLNT Burger. Eat the Change is a snack company that's on a mission to create chef-crafted and nutrient-dense snacks that are kind to the planet. PLNT Burger are plant-based burger restaurants. Currently they have 11 of them. Prior to going into business together, Seth is well known for being the founder of Honest Tea and Chef Spike Mendelsohn was one of the Top Chefs on the show Top Chef and started quite a few restaurant establishments including VIm & Victor, We, The Pizza, Santa Rosa Taqueria, my personal favorite Good Stuff Eatery. I'm on the record that Good Stuff makes the best burger I've ever tried. I'm really excited to have both Seth and Chef Spike on the podcast, not only because they are legends, but they started each of their businesses where I grew up. Seth started Honest Tea in Bethesda, which is where I was raised, and many of Spike's restaurants are in DC and the surrounding areas. This was a thrill to have them on. Without further ado, here is Seth Goldman and Chef Spike. Some of the questions I ask them – What were each of your attractions to entrepreneurship and food? Activist When you think about all the businesses each of you have started, what's been the common thread? How did you guys meet each other? When was the moment that you realized you wanted to work with one another? What makes your partnership special? What was the inspiration behind PLNT Burger? How do you think about products that are better for you vs. better for the planet? Has “plant based” become a catch-all term for better for you, even though there is now a debate if plant-based alternatives are better for you than the original meat product? When you think about releasing new products, how do you make sure they are better for you and not just the planet?Incredible planet challenge Why did you decide to start Eat the Change and what is it?How did you measure impact? What's been the reaction so far? Have to have something that's different Did you raise outside capital Why did you found it in Bethesda? What's your approach to creating new better-for-you products? How do you measure impact? What's your retail approach? How do you think about launching new restaurants and CPG brands? Is there an overall strategy that ties the two together? How do you approach consumer education when it comes to what people should eat? What's one book that inspired each of you personally and one professionally?Mission in a bottle My Life in Full - Seth The Call of the Wild - Seth Danny Meyer - Setting the Table - Spike Zappos book - Tony What's one piece of advice each of you have for founders? What's your favorite piece of advice that you received?
Acclaimed chef Spike Mendelsohn first made his name as a contestant in the cooking competition TV series “Top Chef” before establishing himself as a well-known restaurateur and television personality. As he becomes increasingly immersed in the emerging world of NFTs, however, he may end up being just as recognized as the co-creator of CHFTY Pizza, an online community that connects chefs with foodies and fans. Launched earlier this year, CHFTY Pizza was developed in partnership with Tom Colicchio, the longtime "Top Chef" host and founder of restaurant group Crafted Hospitality. In March, CHFTY sold its first collection of NFTs, which Mendelsohn described as avatars of “a ‘foolish' pizza slice.” The sale raised over $500,000 and established a funding base for CHFTY, whose stated mission is to “bridge the hole between the food-and-beverage neighborhood and web3.” In an interview featured in this episode, Mendelsohn, who is also co-founder of better-for-you fast food chain PLNT Burger and sustainable snack brand Eat The Change, described himself as an advocate for chefs and restaurateurs and urged the importance of being ahead of the curve on NFTs and Web3. “[Web3] is no different, to me, than being in the kitchen at a young age,” Mendelsohn said. And my best advice is to keep your eyes wide open and ask as many questions as you can. And that's how you learn.” Our conversation with Mendelsohn chronicled his early years as a professional chef, how he leveraged his “Top Chef” fame to build a collection of restaurants in Washington D.C. and the development of PLNT Burger, which he launched with Honest Tea co-founder Seth Goldman. He also discussed the creation and mission of Eat The Change, which he also co-founded with Goldman, and the challenges associated with starting a packaged food brand. Mendelsohn also spoke about how the pandemic sparked his interest in cryptocurrency and the idea for CHFTY PIzza, his thoughtful strategy for amassing interest in the adopters of the project and what he views as the ultimate goals for CHFTY. Show notes: 0:49: Spike Mendelsohn, Co-Founder, PLNT Burger, Eat The Change & CHFTY Pizzas – Mendelsohn's expansive interview with BevNET founder/CEO John Craven began with the chef's family history in the restaurant industry and his work as a classically trained chef, his shock at the rigorous pace and schedule for “Top Chef” and how he worked with his sister to capitalize his fame from the show. Later, he discussed the origins of PLNT Burger and how the chain expanded from its first location as a kiosk in Whole Foods to nine stores during the pandemic, how the concept of Eat The Change was born and why working with co-manufacturers was surprising to him. Mendelsohn also discussed his early experience as a cryptocurrency investor, the impact that Atari had on how he perceived the metaverse and NFTs, getting Colicchio on board for CHFTY Pizza, how he has learned from missteps and how collaborations and an emphasis on building micro-communities has helped build a foundation for the project. Brands in this episode: PLNT Burger, Eat The Change
Big Congrats to Capital Food Fight Champion Chef Benjamin Lambert of The Point in SW DC. Celebrity judges included Andrew Zimmermrn, Spike Mendelsohn, Maneet Chauhan, Tom Colicchio, Kristen Kish, Ryan Zimmerman, Alysha Clark of the Washington Mystics and Rocco Dispirito. 100% of the proceeds from this event go toward DC Central Kitchen's work to combat hunger and create opportunity in Washington, DC. Juan Good Things About Opening Day. Nationals Fans came in full force for a rainy and cold opening day, losing to the Mets 5-1, the only run, a home run by the new face of the team, Juan Soto. Kelly shared the scoop on new attractions at Nats Park. Chef Jose Andres Gets The NatGeo Documentary Treatment. We Feed People, starring chef Jose Andrés and the work of his team at World Central Kitchen drops on Disney+ on May 27, 2022. Restaurant Association Metro Washington #Rammy Noms. Industry professionals and their fans gathered this evening as Restaurant Association Metropolitan Washington (RAMW) announced finalists for the 2022 RAMMY Awards, the winners of which will be named on Sunday, July 24, at the Walter E. Washington Convention Center. The 40th Annual RAMMYS return to honor excellence in long-standing and pandemic-era categories that range from individual professional honors to accolades celebrating culinary concepts and service. Airplane Bean Bag Toss For Ukraine. People around the world have found ways to help Ukrainian refugees fleeing their homes in Russia's war on the country. Sunday afternoon at the Warrenton Airport you can pay to drop bean bags from a moving airplane with the money benefitting World Central Kitchen. Air Drop For Ukraine is organized by Aviation Adventures. Owner Bob Hepp shared the details.
This week on the Extra Serving podcast, a production of Nation’s Restaurant News, NRN editors Holly Petre, Leigh Anne Zinsmeister, Sam Oches and Lisa Jennings discussed Panera Bread’s entrance into the chicken sandwich wars with its own healthier option. The fast-casual chain announced the new menu item earlier this week with a healthier spin: The chicken isn’t fried like the rest of its chicken sandwich war competitors. Is it too late to join the chicken sandwich was? Is it time to retire the name? The editors discuss. Next, the team discussed third-party delivery company Waitr’s new policy of passing out gas cards to employees to help offset the price of gas for its drivers. The team speaks about the logistics of being a delivery driver and how this move can or will impact restaurants who may be experiencing slower-than-usual traffic due to rising gas prices. Then, the team discussed how Grubhub is being sued by the city of Washington D.C., following in the footsteps of many other cities, for false advertising and excessive fees tied to the pandemic. Plus, chef Spike Mendelsohn talks with Jennings about Chfty Pizza, his new NFT collaboration with Tom Colicchio on Discord that’s functioning as a membership to a community of chefs and foodies alike with an online presence and in real life events.
University of Maryland Women's basketball team is in the Sweet Sixteen, playing against number 1 seed Stanford on Friday night. There is a petition for Mayor Bowser to get the Potomac River to be deemed safe for swimming. DC is getting ready for the annual Cherry Blossom kite festival, Tommy does deep dive on the history of kite flying - it used to be illegal in DC? Jose Andres is going to space! He has developed a paella in collaboration with NASA that will travel to the International Space Station. Join us at Freedom Plaza on March 27, 2022 to run or walk the DC ScopeItOut 5K. Register today, fundraise and build your team, and get ready to run during colorectal cancer awareness month. Tix On Sale for DC Central Kitchen #CapFoodFight Tom Colicchio, Andrew Zimmern, Spike Mendelsohn will be at The Anthem on April 7 for the annual fundraiser for DC Central Kitchen. Four of DC's best chefs battle head-to-head on stage while you enjoy food and drinks from dozens of your favorite restaurants! Tickets are now on sale. The National Gallery of Art will open its West Building after-hours from 6 to 9 p.m. for “National Gallery Nights”, kicking off April 14th. Registration required and limited capacity. LINKS: Illegal to Fly A Kite: https://www.washingtonpost.com/local/until-1970-it-was-illegal-to-fly-a-kite-in-washington-hippies-got-the-law-changed/2020/04/04/b339f68a-750d-11ea-a9bd-9f8b593300d0_story.html https://www.nps.gov/nama/learn/management/superintendent-s-compendium.htm Petition To Swim in the Potomac https://www.change.org/p/dc-mayor-muriel-bowser-lift-ban-on-swimming-in-dc?utm_content=cl_sharecopy_32701729_en-US%3A3&recruiter=1254444865&utm_source=share_petition&utm_medium=copylink&utm_campaign=share_petition Jose Andres Goes to Space: https://www.fastcompany.com/90730272/from-ukrainians-to-astronauts-on-the-iss-jose-andres-is-feeding-anyone-in-need-and-well The National Gallery of Art https://www.nga.gov/calendar/community-events/nights.html Scope It Out Race: https://impact.ccalliance.org/event/2022-dc-scopeitout-5k/e364416 Food Fight tickets and info: www.capitalfoodfight.org
The Washington Nationals agreed to terms on a one-year contract with left-handed pitcher Sean Doolittle and announced their promotion calendar for the season. Women's March Madness has a few local teams Howard, U of MD, and American University. On Sunday, April 24, 2022, the Kennedy Center will present the 23rd annual Mark Twain Prize for American Humor to Jon Stewart. Widely considered to be the nation's highest recognition for humorists, the Prize honors an artist each year who has unquestionably shaped the world of comedy. For the full schedule of National Park Service cherry blossom events, including the Anacostia River Festival to be held in Anacostia Park, as well as a history of the cherry blossoms, and the bloom watch countdown, go to www.nps.gov/cherry. The Friends Experience opens up in downtown DC and runs through June. Join us at Freedom Plaza on March 27, 2022 to run or walk the DC ScopeItOut 5K. Register today, fundraise and build your team, and get ready to run during colorectal cancer awareness month. Tix On Sale for DC Central Kitchen #CapFoodFight Tom Colicchio, Andrew Zimmern, Spike Mendelsohn will be at The Anthem on April 7 for the annual fundraiser for DC Central Kitchen. Four of DC's best chefs battle head-to-head on stage while you enjoy food and drinks from dozens of your favorite restaurants! Tickets are now on sale. New Walk A Mile podcast alert - Tommy interviews Alysha Clark the upbeat, positive, dog-loving, coffee enthusiast, foodie who's ready to light it up for the Washington Mystics. The WNBA star is exploring DC after an injury, pandemic, and interrupted a few years. We stepped out to Walk A Mile in Northeast at Union Market. SPOILER: You're about to hear them become best friends. Scope It Out Race: https://impact.ccalliance.org/event/2022-dc-scopeitout-5k/e364416 Food Fight tickets and info: www.capitalfoodfight.org Mark Twain at Kennedy Center: https://www.kennedy-center.org/whats-on/explore-by-genre/comedy/2021-2022/marktwain-stewart/ Walk A Mile Podcast: https://open.spotify.com/episode/2kAJ372eN3RTR7Lk4d3TX6?si=fWe9r44cSKSObfbhT5v0WA Tickets for Friends Experience https://www.friendstheexperience.com
National Cathedral Supports Ukrainian, Amazon Closing Shop, ScopeItOut 5K Returns to DC The National Cathedral is lit in blue and yellow on Wednesday, Thursday and Friday nights. Hosting on Saturday at 12:30 ET a free outdoor concert of Ukrainian music on the bells of the Cathedral Carillon, including the "Prayer for Ukraine". Do audiobooks count as reading? Dr. Carla Hayden the Librarian of Congress joined Tommy for his latest “Walk A Mile” podcast episode. They strolled around the expansive Jefferson building of the Library of Congress. Dr. Hayden had incredible treasures from American history ready to wow. Nationals cancel home opener April 4 and 6th games due to the lock out and, will refund season ticket holders. Join us at Freedom Plaza on March 27, 2022 to run or walk the DC ScopeItOut 5K. Register today, fundraise and build your team, and get ready to run during colorectal cancer awareness month. The Bald Eagle camera is streaming live and you can check you the nest 24/7, to see the expecting parents, Mr. President and First Lady. Tix On Sale for DC Central Kitchen #CapFoodFight Tom Colicchio, Andrew Zimmern, Spike Mendelsohn will be at The Anthem on April 7 for the annual fundraiser for DC Central Kitchen. Four of DC's best chefs battle head-to-head on stage while you enjoy food and drinks from dozens of your favorite restaurants! Tickets are now on sale. Website: National Cathedral Instagram: https://www.instagram.com/p/CaoDG3xMw4N/ Walk A Mile With Tommy McFLY: https://podcasts.apple.com/us/podcast/walk-a-mile-with-the-librarian-of-congress/id1607012629?i=1000552742378 Scope It Out Race: https://impact.ccalliance.org/event/2022-dc-scopeitout-5k/e364416 Food Fight tickets and info: www.capitalfoodfight.org Eagle Cam https://hdontap.com/index.php/video/stream/washington-dc-national-arboretum-mr.-president-first-lady-bald-eagle-cam
Gordon Ramsay's Hell In DC Michelin-starred chef Gordon Ramsay's Hell's Kitchen coming to DC in the Fall of 2022 in a scenic, two-story waterfront building at the DC Wharf. Picasso (Painting) In Town For the first time in 25 years, The Phillips Collection will exhibit Picasso's original artwork. “Picasso: Painting the Blue Period” exhibit will be February 26 through June 12, 2022. "A Bold New Circus" Omnium Premieres Omnium comes to Capital One Hall this weekend. Omnium means of all and belonging to all- presenting the best in family circus entertainment—inclusive of all and accessible to all at every performance. Commanding The Calendar Once again the Commanders upset their limited fan base. OldTown Art in Netflix Inventing Anna Lori Katz is a sculptor and painter who lives in Springfield, Va., and has a studio at the Torpedo Factory Art Center in Alexandria. Her artwork is featured in a few episodes of Netflix's latest hit, “Inventing Anna”. Tix On Sale for DC Central Kitchen #CapFoodFight Tom Colicchio, Andrew Zimmern, Spike Mendelsohn will be at The Anthem on April 7 for the annual fundraiser for DC Central Kitchen. Four of DC's best chefs battle head-to-head on stage while you enjoy food and drinks from dozens of your favorite restaurants! Tickets are now on sale.
Welcome to another episode on The Radcast! In this episode on The Radcast, host Ryan Alford talks with Top Chef Alum, Author, Restaurateur, and Entrepreneur, Spike Mendelsohn.Spike talks about opportunities that opened for him after joining the reality TV cooking show, Top Chef and shares his cooking style and techniques. He shares about the challenges he has encountered while running his businesses ‘Good Stuff Eatery' and ‘We, The Pizza' while also working as a celebrity chef. Spike also talks about the impact of joining ‘Top Chef' in his life and what it taught him as a contestant and entrepreneur, plus tips he wants to share with new chefs/entrepreneurs who aspire to become like him in the industry and more…Spike also has a quick take on RAD or FAD trending topics;Fireball Whiskeys ‘Firekeg'Instagram ReelsFood CartsPlant-BasedLearn more about Spike Mendelsohn www.chefspike.com, Twitter @chefspike, Instagram @spikethechef. If you enjoyed this episode of The Radcast, let us know by visiting our website www.theradcast.com. Check out www.theradicalformula.com Like, Share and Subscribe on our YouTube account https://bit.ly/3iHGk44 or leave us a review on Apple Podcast. Be sure to keep up with all that's radical from @ryanalford @radical_results @the.rad.cast
At CREATE, Spike Mendelsohn, founder of PLNT Burger, Michael Lastoria, founder and CEO of &pizza and James Park, founder of Wing Wok, all sat down with us to gibe their takes on the restaurant industry. Fresh off panels, the three founders discussed what they admired about each other and what takeaways they got from the event. The three are friends and big personalities so there was plenty of chatter as well.
Driving change begins with the need to build something you believe in. Seth Goldman is the founder and Chief Change Agent at Eat The Change. He is also the Chairman of the Board at Beyond Meat and the Co-founder and former Tea-EO of Honest Tea. Seth joins this episode to break down entrepreneurism, how to build something from nothing and how the nine characteristics of elite performance are required to scale and exit a successful business. Seth also shares his 3-P's of Entrepreneurship, how the Boston Red Sox taught him important lessons on resilience and adaptability, the selection process for choosing the right business partner, and how entrepreneurs cannot delegate anything in the very beginning. Seth and Fran also discuss his New York Times bestseller Mission in a Bottle, written with Honest Tea Co-Founder Professor Barry Nalebuff, and Seth's newest initiatives around plant-based burgers and mushroom jerky!Read the full episode transcription here and learn more on The Jedburgh Podcast Website.Highlights:-Seth quantifies ‘drive' and the need to be all-in on the risks behind starting a business; including his journey at Honest Tea which he started and led for 21 years from nothing to sales of over 100 million units/year and acquisition by Coca-Cola. -Seth explains his 3-P's of Entrepreneurship, the need to remain resilient and adaptable, and the importance of being fiscally responsible.-Fran presses Seth on his most challenging moments building Honest Tea and Eat the Change, and what he learned from each of these experiences. -Team ability and partnership define Seth's career as an entrepreneur. He shares his lessons on role clarity, how to pick the right business partner, and how he selects his team.-Seth shares insights into his new initiative creating mushroom jerky and plant-based burgers alongside Chef Spike Mendelsohn.Quotes:-“Change is about moving from where we are to where we should be. It's an aspirational vision.” -“You can't wait for the world to change. You must be changing it.”-”Every time we eat a meal we have a chance to make an impact.”-“For all entrepreneurs we have to be optimists. You wouldn't start something if you didn't have the hope that it would work out.”-”The most important resource an entrepreneur has isn't time…it's energy.”-”If I had said I can only get in with a big distributor the business wouldn't have gotten off the ground.”-”Understand the terrain. Understand your tools. Don't try to compete with someone else's tools.” -”Can a business be a vehicle for change? If we are meeting the consumers' needs then we get to pursue the issues we care about.” -“Unless you have humility, you are not really going to empower your team.”-”As long as there is clarity of roles then co-founders can be great...As long as we have clarity of roles then we can be complementary to each other.” Seth's Three Daily Foundations to Success-Make the bed with my wife to achieve something together.-Exercise to clear my head and connect with myself.-Do what I say I am going to do.This episode is brought to you by Analytix Solutions; improving the efficiency of your business across people, process and technology through multi-divisional outsourcing solutions.
Upcycling blemished mushrooms into a meaty treat, the brains behind Eat The Change are on a mission to turn plant-based palates into the norm. Host Amy Koonin Taylor is joined by Seth Goldman, an eco-entrepreneur with a rockstar resume to talk about his latest venture, Eat The Change. Goldman founded Honest Tea, co-founded PLNT Burger, and is chair of the board of Beyond Meat. Now he's co-founded Eat The Change, a sustainable snack line of mushroom jerky with Top Chef alum Spike Mendelsohn.
How does malnutrition – through over or under-eating – affect people's bodies, minds, and lives? Why should nations care about the nutrition their citizens are getting? Dr Giles Yeo is joined by restauranteur and food policy advocate Spike Mendelsohn to discuss why eating less healthy food is often not a choice individuals can make for themselves.Why Calories Don't Count: http://hyperurl.co/CaloriesDontCountDr Giles Yeo Chews The Fat is produced by Anouszka Tate for Orion Publishing Ltd. See acast.com/privacy for privacy and opt-out information.
Hosted by David and Nycci Nellis. On today's show: • Yuan Tang and Carey Tang of Rooster & Owl. Great seasonal dining. And they won a Michelin star this year; • Jason Trollip, managing director of the Tides Inn, joins us with exciting news about its renovation and conservation efforts. A hospitality industry all-star, Trollip also was manager of Nihi Hotels and Resorts' Sumba Island in Indonesia. Under his leadership that property was named #1 Best Hotel in the World 2016 and 2017 by Travel + Leisure Magazine; • Ellen and Todd Gray of Equinox and other fame are back with timely news about their latest venture -- Federal Fritter, in Rehoboth Beach, just one block from the boardwalk; • Seth Goldman is the co-founder of Honest Tea and chair of the board of Beyond Meat. He's also the founder of Eat the Change®, a platform to inform and empower consumers to make dietary choices aligned with their concerns around climate and health. The first business launched under the Eat the Change® umbrella is Spike Mendelsohn's PLNT Burger, a plant-based quick serve restaurant that offers delicious burgers, sandwiches, fries and soft-serve.
Hosted by David and Nycci Nellis. On today’s show: • Yuan Tang and Carey Tang of Rooster & Owl. Great seasonal dining. And they won a Michelin star this year; • Jason Trollip, managing director of the Tides Inn, joins us with exciting news about its renovation and conservation efforts. A hospitality industry all-star, Trollip also was manager of Nihi Hotels and Resorts’ Sumba Island in Indonesia. Under his leadership that property was named #1 Best Hotel in the World 2016 and 2017 by Travel + Leisure Magazine; • Ellen and Todd Gray of Equinox and other fame are back with timely news about their latest venture -- Federal Fritter, in Rehoboth Beach, just one block from the boardwalk; • Seth Goldman is the co-founder of Honest Tea and chair of the board of Beyond Meat. He’s also the founder of Eat the Change®, a platform to inform and empower consumers to make dietary choices aligned with their concerns around climate and health. The first business launched under the Eat the Change® umbrella is Spike Mendelsohn’s PLNT Burger, a plant-based quick serve restaurant that offers delicious burgers, sandwiches, fries and soft-serve.
041: Would you ever believe that a mushroom could taste like chicken? Seth Goldman and Spike Mendelsohn were surprised too, but they seized on the opportunity to turn this mushroom into a planet-friendly jerky snack. They are Co-Founders of Eat The Change, a company on a mission to create chef-crafted and nutrient-dense snacks that are kind to the planet. We talk about how they met, and how they initially collaborated on PLNT Burger, a casual vegan eatery, and continued to open stores during the early stages of the pandemic. They share their creative process, tips on working with a co-founder, and advice to other social entrepreneurs who are just starting out. Buy Eat The Change Mushroom Jerky Find PLNT Burger store locations Find full-time, freelance, and remote jobs with mission-driven companies at goodgigs! Join the goodgigs community! --- Send in a voice message: https://anchor.fm/goodmakers/message
How do you effect positive and sustainable change in the food system? If you’re Seth Goldman, you begin with tea and continue with mushrooms. As the co-founder of Honest Tea and chair of the board of Beyond Meat, Goldman has played a key role in democratizing access to organic beverages and plant-based meat. His latest venture, Eat The Change, is a mission-driven platform designed to give people “daily, actionable choices that make a difference” via chef-crafted, planet-friendly snacks. Last month, Eat The Change launched its first products, a line of organic mushroom jerky created by co-founder and celebrity chef Spike Mendelsohn, who is also Goldman’s partner in PLNT Burger, a chain of plant-based, quick-service restaurants. In an interview featured on social media platform Clubhouse and recorded for this episode, Goldman discussed how the Eat The Change fits into the context of his career, why he and Mendelsohn chose to lead with mushroom jerky and how the company plans to communicate the brand's mission and product attributes to mainstream consumers. He also addressed claims of Beyond Meat products as being overly processed, the evolution of Honest Tea as a Coca-Cola-owned brand and why he eats Pringles from time to time. Show notes: 0:42: Interview: Seth Goldman, Co-Founder, Honest Tea & Eat The Change; Chair Of The Board, Beyond Meat -- Goldman spoke with Taste Radio hosts Ray Latif, John Craven, Mike Schneider and Jacqui Brugliera for a wide-ranging conversation that began with a discussion about the impact of divisive rhetoric in the U.S., the genesis of Eat The Change and why he believes that “mushrooms are the ultimate ingredient.” He also spoke about the differences between the first year of Honest Tea and that of Eat The Change, how and when the latter will expand into new food categories and how the pandemic affected the timing of its launch. Later, Goldman explained why those that are critical of how Beyond Meat is produced “shouldn’t be eating pasta,” why he’s still in regular contact with the leadership team at Honest Tea despite having no official role with the brand and answered questions from the Clubhouse audience about new business opportunities that are drawing his attention, the potential for refrigerated snacks and his perspective on soy as a crop. Brands in this episode: Eat The Change, Beyond Meat, Honest Tea, Tip Top Cocktails, Epic Provisions, Krave Jerky, Earth & Star, New Gem Foods, Zico, Pringles, The Good Crisp
Celebrity chef and restaurateur Spike Mendelsohn joins the Healthy Living team to discuss how what we eat impacts planet, why chefs are setting the tone for a more sustainable food system, and how we all can make steps towards changing the way we eat. Show Notes: Chef Spike Mendelsohn Plate of the Union Podcast — Chef Spike Mendelsohn Earth Month Challenge – Eat the Change Eat the Change™ | Chef-Crafted Mushroom Jerky
Hosted by David and Nycci Nellis. On today's show: • Paul Dahm, once of Brainfood, has launched an online biz that offers wines not available through other retailers, delivered to your door. These are smaller, underrepresented producers that don't have access to distribution. It's called Widget Wine; • Then, a truly inspiring story. Jasmine Norton is the owner of Baltimore's Urban Oyster. She's the only Black-female owner of an oyster bar in America! She had to close the brick-and-mortar restaurant due to COVID-19 this past summer, but is continuing to thrive by operating out of a ghost kitchen; • Another inspiring COVID-pivoting and survival story. When the pandemic hit, Jennifer Earnest and Jamey Evoniuk nearly lost one of the South's largest events businesses and their restaurant, Jacksonville's Chef's Garden Catering and Events. With millions down the drain, they reinvented themselves and now have a hugely successful online cooking class series; • You know the man. You know the legend. Top Chef and restaurateur Spike Mendelsohn has launched yet another business that has huge wow factor, as if being the man behind PLNT Burger, Vim & Victor, the Good Stuff Eatery and We the Pizza weren't enough, he's now teamed with a prominent home builder to design state-of-the-cooking-art kitchens.
Hosted by David and Nycci Nellis. On today’s show: • Paul Dahm, once of Brainfood, has launched an online biz that offers wines not available through other retailers, delivered to your door. These are smaller, underrepresented producers that don’t have access to distribution. It’s called Widget Wine; • Then, a truly inspiring story. Jasmine Norton is the owner of Baltimore’s Urban Oyster. She’s the only Black-female owner of an oyster bar in America! She had to close the brick-and-mortar restaurant due to COVID-19 this past summer, but is continuing to thrive by operating out of a ghost kitchen; • Another inspiring COVID-pivoting and survival story. When the pandemic hit, Jennifer Earnest and Jamey Evoniuk nearly lost one of the South’s largest events businesses and their restaurant, Jacksonville’s Chef’s Garden Catering and Events. With millions down the drain, they reinvented themselves and now have a hugely successful online cooking class series; • You know the man. You know the legend. Top Chef and restaurateur Spike Mendelsohn has launched yet another business that has huge wow factor, as if being the man behind PLNT Burger, Vim & Victor, the Good Stuff Eatery and We the Pizza weren’t enough, he’s now teamed with a prominent home builder to design state-of-the-cooking-art kitchens.
This week on Market Digest Laura is joined by restaurateur, entrepreneur, and advocate for food and plant Spike Mendelsohn. Spike gives a glimpse of life as a restaurant owner during the pandemic, why he decided to jump into plant-based protein, and insight into his impressive work in our nation's capital.
Today's episode features Chef Spike Mendelsohn, Co-Founder of PLNT Burger. From chef and restaurateur to television personality, product developer and consultant, Spike is a force to reckoned with in the culinary world. Spike is a culinary visionary driving positive change throughout the food system with Eat The Change, PLNT Burger and his Plant Your Vote campaign.
The celebrity chef talks PLNT Burger with Elliot In The Morning.
Celebrity chef Spike Mendelsohn checks in to talk about the newest location of PLNT Burger at Tysons. Plus, just in time for election season, Spike shares details on the 'Plant Your Vote' campaign, which he created with fellow chef Carla Hall. And, if you've ever wanted to have a kitchen like the celebrity chefs on TV, Chef Spike tells us about his new 'Spiked' kitchens!
Chef Spike Mendelsohn is an internationally acclaimed chef, author, food policy advocate and restauranteur, including Good Stuff Eatery and his most recent venture, PLNT Burger. Spike has competed on numerous television cooking shows, including Top Chef and Iron Chef America. Spike is also very active in the D.C. community, serving as Chair of the Washington, D.C. "D.C. Food Policy Council" under Mayor Bowser. Spike also recently announced he is partnering with Van Metre to build and design homes throughout the DMV. Through PLNT Burger and his other ventures, Spike and his partners seek to “be the brand that allows you to have a little bit more diversity in your diet and not sacrifice deliciousness for the eating habits that you so much love.”
Chef Spike Mendelsohn is an internationally acclaimed chef, author, food policy advocate and restauranteur, including Good Stuff Eatery and his most recent venture, PLNT Burger. Spike has competed on numerous television cooking shows, including Top Chef and Iron Chef America. Spike is also very active in the D.C. community, serving as Chair of the Washington, D.C. "D.C. Food Policy Council" under Mayor Bowser. Spike also recently announced he is partnering with Van Metre to build and design homes throughout the DMV. Through PLNT Burger and his other ventures, Spike and his partners seek to “be the brand that allows you to have a little bit more diversity in your diet and not sacrifice deliciousness for the eating habits that you so much love.” ________________________________________________________________ More on Spike Mendelsohn: Website: http://www.chefspike.com/ Facebook: https://www.facebook.com/chefspikemendelsohn/ Twitter: https://twitter.com/chefspike?lang=en Instagram: https://www.instagram.com/spikethechef/?hl=en LinkedIn: www.linkedin.com › spike-mendelsohn-0663a215
House is joined by renowned chef and restaurateur Spike Mendelsohn to talk about his early days of running a restaurant at 16, being an advocate for food legislation, and developments in plant-based meat.
Angie loves her food a little dirty but discovers that 'clean eating' is tastier than ever with the help of her old friend and celebrity Chef Spike Mendelsohn who just opened PLNT BURGER a 100% plant-based fast-food restaurant. Over 'meatless' cheese burgers and mini-bloomin' onions the gang indulges and discusses growing trends in healthy eating and why more people are giving plant-based food a try. Chef Spike and listeners also chime in to help Angie find ways to get her kids to eat their greens. Plus, 2020 Goals Check: We find out Angie is ready for battle and Brittany better go get that flu shot or else....
Spike's career, spanning nearly three decades, can be described as nothing short of creatively diverse. From chef and restaurateur to television personality, product developer and consultant, Spike is a force to be reckoned with in the culinary world. After graduating from the Culinary Institute of America, Spike worked with some of the world's most renowned chefs and restaurateurs such as Gerard Boyer, Thomas Keller, Sirio Maccioni and Drew Nieporent. After making his television debut on Bravo TV's Top Chef, Spike went on to appear on several other cooking-related shows, including Life After Top Chef, Iron Chef America, Late Night Chef Fight and Beat Bobby Flay. He also hosted Midnight Feast and Food Network's Kitchen Sink. In 2008, Spike opened up the first restaurant in his culinary empire on Washington DC's Capitol Hill: Good Stuff Eatery. His burger joint quickly became a favorite of political elites, including President Barack Obama. This success inspired a cookbook (The Good Stuff Cookbook) and multiple locations across the country and overseas. Following the opening of Good Stuff Eatery, Spike opened up We, The Pizza, Béarnaise and Santa Rosa Taqueria. Spike's newest restaurant, PLNT Burger, is dedicated to crafting and redefining some of America's favorite foods without the use of any animal products.Outside of his restaurants, Spike's popular DC speakeasy (The Sheppard) has paved the way for a second concept called The Morris. Applying his experience and expertise as a chef and restaurateur, Spike has worked with several brands by providing them with creative and comprehensive culinary consulting services. His consulting projects include Sunny's and Campton Yard in Miami Beach and Vim & Victor at the state-of-the-art sports and active entertainment center, The St. James, in Virginia. In an effort to put his passion for food equity and education into action, Spike began working with organizations like CARE and DC Central Kitchen as a chef ambassador and contributor. His work landed him the position as the first chairman of DC's Food Policy Council. He has used his voice to speak out about improving the quality of school lunches, equal access to whole and healthy foods and for the protection of the SNAP program. Spike continues to partner with groups like Food Rescue US and Food Policy Action to make a positive impact on our food system. Most recently, Spike has combined his intimate knowledge of the Relais & Chateau kitchen life with his experience in media production by partnering with Show of Force as an executive producer to deliver a riveting and never-before-seen look behind the curtain that is the Inn at Little Washington. The Inn At Little Washington: A Delicious New Documentary will premier at the Virginia Film Festival and air on PBS in early 2020. Spike lives in the DC area with his wife, Cody, and their son. When he's not in the kitchen or lobbying on The Hill, Spike can be found surfing any river or ocean that has a wave. What a powerful and in-depth conversation about how to follow your passion, purpose and talents, and to make positive change while doing so. The main take away for me, in addition to his incredible amount of success with being a chef and restauranteur, and newest endeavor with PLNT Burger, is how he tapped into his creativity and inner voice. We talked a lot about how Spike really used his intuition and stayed connected to his flow state to create a meaningful and impactful career. A powerful reminder is to follow the ideosynchronicities you notice, and your inner voice. Enjoying the show? For iTunes listeners, get automatic downloads and share the love by subscribing, rating & reviewing here! *Share what you are struggling with or looking to transform with Julie at podcast@juliereisler.com. Julie would love to start covering topics of highest interest to YOU. Please also let us know if you are interested to be a guest on her show to discuss where you are stuck, and do live coaching with Julie on her podcast. Connect with Chef Spike Mendelsohn Facebook: facebook.com/plntburger Twitter: @plntburger Instagram: @plntburger Website: www.plntburger.com Download our podcast interview with Chef Spike Mendelsohn here on iTunes Join host Julie Reisler, author and multi-time TEDx speaker, each week to learn how you can tap into your best self and become your You-est You® to achieve inner peace, happiness and success at a deeper level! Tune in to hear powerful, inspirational stories and expert insights from entrepreneurs, industry thought leaders, and extraordinary human beings that will help to transform your life. Julie also shares a-ha moments that have shaped her life and career, and discusses key concepts from her book Get a PhD in YOU Here's to your being your you-est you! You-est You Links: Subscribe to the Podcast Learn more at JulieReisler.com Join The You-est You® Community for Soul Seekers on Facebook Book Julie as a speaker at your upcoming event Amazon #1 Best selling book Get a PhD in YOU Download free guided-meditations from Insight Timer Julie's Hungry For More Online Program (10 Module Interactive Course)
Celebrity Chef Spike Mendelsohn’s career, spanning nearly three decades, can be described as nothing short of creatively diverse. From chef and restaurateur to television personality, product developer and consultant, and Food Policy Advocate, Chef Spike is a force to be reckoned with in the culinary world. After making his television debut on Bravo TV’s Top Chef, Spike went on to appear on several other cooking-related shows, including Life After Top Chef, Iron Chef America, Late Night Chef Fight and Beat Bobby Flay. He also hosted Midnight Feast and Food Network’s Kitchen Sink. He is no stranger to mixing things up in the kitchen. Now, with the opening of PLNT Burger located in the Whole Foods Store in Silver Spring, MD, fans of Spike’s culinary creations can eat their heart out with delicious plant-based burgers, shakes and more. Visit www.plntburger.com & www.chefspike.com. Get the new Your Inner World – Guided Meditations by Sister Jenna. Visit www.americameditating.org. Download our free Pause for Peace App for Apple or Android.
Jonah Goldman is a social entrepreneur, marketing specialist, and environmental activist with a background in the natural food industry, regenerative agriculture, compostable packaging and fighting food waste. Since age 10, Jonah has been a crusader for conscious consumption and ethical eating. After years of passionate arguing against industrial meat and convincing his family and friends to become vegetarian, Jonah studied political science, food policy and food security at Colorado College, while learning firsthand how to affect systemic change on a local and industrial level. Through working with farmers, policy makers and disruptors in the natural food industry, (like Beyond Meat) he came to the conclusion that in order to save the world and ourselves, we must act rapidly to transform global food systems, reclaim health and food sovereignty in our communities, and embrace regenerative agriculture with integrated technology and ecological methods. Jonah recently returned from Israel to help launch a new mission-driven business, PLNT Burger. PLNT Burger is a fast-casual restaurant concept by celebrity Chef Spike Mendelsohn dedicated to crafting and redefining some of America's favorite foods. Spike Mendelsohn is best known in DC for his restaurants (Good Stuff Eatery and We the Pizza) and his numerous television appearances (Top Chef, Iron Chef America, Beat Bobby Flay). He was also the first chairman of DC's Food Policy Council. With a focus on juicy, indulgent burgers, soft-serve, savory snacks and seasonal salads, PLNT Burger's mission is to give people the ability to 'Eat the Change' with delicious foods they love and crave. PLNT Burger offerings are free of any animal products, without compromising flavor, nutrition or experience. Goldman maintains his rebellious spirit and conviction that each person can be an agent of change whether they know it or not. He is a firm believer in business as a force for good, regenerative agriculture and policies that promote food justice, a true sense of food security, and return economic power to people, not corporations. Despite current events, he remains optimistic about the planet's future. These burgers are outrageously delicious. I was just there on Sunday twice, because they are that good. If you are even in the 100 mile radius vicinity of the DC area, I can't recommend PLNT Burger enough. It's crazy good. Things We Learned From This Episode Get in the habit of questioning your habits and what you eat, do and say. Often times we get stuck in behaviors that don't serve our highest good. There are incredible plant based options now, like Beyond Meat, that are made with incredible ingredients and with out GMO's, soy and other additives. We are all like an oak tree that started as an acorn, every one of us has massive potentiality for greatness and for making an impact. Think about how you really want to nourish the seed that is you. The values of PLNT Burger (which also stands for plant, planet and plentiful) are great tenets to live by: Bring people joy, respect and celebrate all of life, act with intention, connect to the source and create positive change together. You can have your burger and eat your plants too. Enjoying the show? For iTunes listeners, get automatic downloads and share the love by subscribing, rating & reviewing here! *Share what you are struggling with or looking to transform with Julie at podcast@juliereisler.com. Julie would love to start covering topics of highest interest to YOU. Please also let us know if you are interested to be a guest on her show to discuss where you are stuck, and do live coaching with Julie on her podcast. Connect with Jonah Goldman Facebook: facebook.com/plntburger Twitter: @plntburger Instagram: @plntburger LinkedIn: Jonah Goldman Website: www.plntburger.com Download our podcast interview with Jonah Goldman here on iTunes Join host Julie Reisler, author and multi-time TEDx speaker, each week to learn how you can tap into your best self and become your You-est You® to achieve inner peace, happiness and success at a deeper level! Tune in to hear powerful, inspirational stories and expert insights from entrepreneurs, industry thought leaders, and extraordinary human beings that will help to transform your life. Julie also shares a-ha moments that have shaped her life and career, and discusses key concepts from her book Get a PhD in YOU Here's to your being your you-est you! You-est You Links: Subscribe to the Podcast Learn more at JulieReisler.com Book Julie as a speaker at your upcoming event Amazon #1 Best selling book Get a PhD in YOU Download free guided-meditations from Insight Timer Julie's Hungry For More Online Program (10 Module Interactive Course)
DC Central Kitchen hosted their annual fundraiser, Capital Food Fight at the Anthem on the Wharf. Loyal and strong supporters for many years celebrity chefs Jose Andres, Spike Mendelsohn, Carla Hall and the face of the Washington Nationals fresh from the World Series championship, Ryan Zimmerman and his wife were all in attendance. Surprise guest Nationals' manager Davey Martinez also supported this annual DC charity event.
Hosted by David and Nycci Nellis. On today's show: o celebrity chef Spike Mendelsohn, doing the plant burger thing in a big way; o master bread baker Daniel Leader, a living legend, who's authored another stunning cookbook for artisan bakers, “Living Bread;” o John Melfi, the executive chef at one of the many great restaurants in Ashok Bajaj's Knightsbridge Group – Modena, on New York Avenue. It's a new concept, offering Italian-influenced California cuisine driven by sustainable, locally sourced ingredients. John has weathered some serious health issues while staying the course and serving dishes worthy of la vera cucina italiana; • and, toasting our anniversaries, Anna Bran-Leis and Levi Woodzell are in from Dos Mamis and the Taqueria del Barrio.
Hosted by David and Nycci Nellis. On today’s show: o celebrity chef Spike Mendelsohn, doing the plant burger thing in a big way; o master bread baker Daniel Leader, a living legend, who’s authored another stunning cookbook for artisan bakers, “Living Bread;” o John Melfi, the executive chef at one of the many great restaurants in Ashok Bajaj’s Knightsbridge Group – Modena, on New York Avenue. It’s a new concept, offering Italian-influenced California cuisine driven by sustainable, locally sourced ingredients. John has weathered some serious health issues while staying the course and serving dishes worthy of la vera cucina italiana; • and, toasting our anniversaries, Anna Bran-Leis and Levi Woodzell are in from Dos Mamis and the Taqueria del Barrio.
Spike Mendelsohn is a world-renowned chef and he has worked with some of the top chefs in the world including Thomas Keller, Sirio Maccioni, and Drew Nieporent. After making his television debut on Bravo TV’s Top Chef, Spike went on to appear on several other cooking shows including Life After Top Chef, Iron Chef of America, Late Night Chef Fight, and Beat Bobby Flay. He also hosted Midnight Feast and Food Network’s Kitchen Sink. He has made a presence in the DC area where he opened up Good Stuff Eatery, and his since opened up a number of other restaurants including, We, The Pizza, Bearnaise, and Santa Rosa Taqueria. He has a presence not just because of his food, but he also works with several other brands as a consultant and works with a number of other people on policy. He has a passion for food, equity, and education so he began working with organizations like Care and DC Central Kitchen as a Chef Ambassador and Contributor. His work has landed him as the first chairman of DC’s Food Policy Council. He has used his voice to speak out about improving the quality of school lunches, equal access to whole and healthy foods, and he really wants to make a positive impact on our food system. In this episode, they discuss what life was like growing up (7:40), the restaurants his family had (10:10), his religious framework (12:10), what allowed his parents to make the move to Spain (14:10), how his siblings affected his upbringing (15:15) , what made his parents good at the restaurant industry (17:30), when he knew what he wanted to do as an adult (20:00), what military school gave him (21:50), his thoughts on the mindset in preparation vs. performance (24:30), how he shifts from perfectionism to adaptability (27:40), his main takeaway from his experience in France (33:30), Brian’s binaries (37:40), his approach to running a kitchen (41:40), what it’s like to be on television (44:40), what his parents would say when he’d make certain declarations (46:00), why he went toward fast casual (51:30), why he doesn’t want to be a celebrity chef (56:20), focusing on character instead of reputation (1:03:00), how he balances everything that he does (1:05:05), and his restaurant at the St. James (1:12:00) Thank you to Spike for coming on the podcast. We encourage you to check him out at http://www.chefspike.com/ and follow him on Instagram @spikethechef. Lastly, if you liked this episode and/or any others, please support us at Patreon or follow me on Twitter: @brianlevenson or Instagram: @Intentional_Performers. Thanks for listening. -Brian
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Chef, restaurateur, and advocate Spike Mendelsohn believes chefs have a job on their shoulders to advocate for better food and nutrition policies. Read our favorite highlights of this episode as you listen HERE. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts. Apple Podcasts Stitcher Google Play Spotify Become a Food Tank member for exclusive benefits: join HERE! Follow Food Tank on Social Media: Twitter Facebook Instagram LinkedIn Youtube
Subscribe today to make sure you don't miss our first episode with Chef José Andrés and Politico's Anna Palmer! We'll talk about what makes America's food system unique, why José Andrés loves America, and all the crazy ways our government affects what ends up on your plate.
Chef Spike Mendelsohn walks us through one of his favorite recipes from his Greek Grandmother, Keftedes (Greek Meatballs). Spike shares some tips and tricks for making these delicious meatballs at home, and how his family likes to eat them. If you missed Spike’s full episode, check out Season 2/Episode 014 from last week.
Spike Mendelsohn is a chef, restaurateur, tv personality, cookbook author, food policy advocate and father. He is a graduate of the Culinary Institute of America (CIA) and has worked with some of the world’s most renowned chefs and restaurateurs. In 2008, Spike opened up the first restaurant in his culinary empire on Washington DC’s Capitol Hill: Good Stuff Eatery, which quickly became a favorite of political elites, including President Barack Obama. He is the first chairman of DC’s Food Policy Counci
This week on the Dolcezza Sherbert Experience, Robb and Violeta welcome Celebrity Chef/Restaurateur/Culinary Consultant/Food Policy Advocate/Father Spike Mendelsohn to the show!
Hosted by David and Nycci Nellis. On today's show: * Spike Mendelsohn - you know the name - celebrity chef - top chef home run hitter - successful cookbook author - stints on everything from "Iron Chef America," "Beat Bobby Flay" and his own shows, including the Food Network's "Kitchen Sink" - now married guy, dad and, oh yeah, head of a successful restaurant group that includes the Good Stuff Eatery - well, he's here, and we're gonna hear from him on lots of subjects, including his new restaurant, Santa Rosa, an authentic Mexican taqueria; * Gwyn Whittaker, founder and CEO of the Greenfare Organic Café in Herndon, in to talk Greenfare and its many programs for healthy lifestyles; * Alex Cohen of Twenty Tables, a mobile restaurant concierge platform designed to provide consumers affordable meals while also feeding D.C.'s hungry and food-insecure; * Cameron Syme and John Rochfort, two of Australia's preeminent craft whisky distillers. We'll taste and talk Australian whiskies and how they just might take over the world!
Hosted by David and Nycci Nellis. On today's show: * Spike Mendelsohn - you know the name - celebrity chef - top chef home run hitter - successful cookbook author - stints on everything from "Iron Chef America," "Beat Bobby Flay" and his own shows, including the Food Network's "Kitchen Sink" - now married guy, dad and, oh yeah, head of a successful restaurant group that includes the Good Stuff Eatery - well, he's here, and we're gonna hear from him on lots of subjects, including his new restaurant, Santa Rosa, an authentic Mexican taqueria; * Gwyn Whittaker, founder and CEO of the Greenfare Organic Café in Herndon, in to talk Greenfare and its many programs for healthy lifestyles; * Alex Cohen of Twenty Tables, a mobile restaurant concierge platform designed to provide consumers affordable meals while also feeding D.C.'s hungry and food-insecure; * Cameron Syme and John Rochfort, two of Australia's preeminent craft whisky distillers. We'll taste and talk Australian whiskies and how they just might take over the world!
Top Chef star and DC restaurateur Spike Mendelsohn and George Jones, CEO of Bread for the City, discuss strengthening public services in an effort to create jobs & feed families. In their respective roles as the head of one of the most successful safety nets for the poor people of DC and as the chairman of the DC Food Policy Council, George and Spike see how resourceful families struggle to feed, clothe, and shelter a family with three children for less than $18 per day.
Hosted by David and Nycci Nellis.On this week's show:* The annual Capital Food Fight benefiting DC Central Kitchen is coming up. Executive Director Mike Curtain is in talking about this huge foodie fundraiser featuring Jose Andres, Carla Hall, Spike Mendelsohn and other top chefs. * Blue Cart is a new mobile app that helps restaurateurs, chefs and restaurant vendors track and manage inventory by putting all communications in one spot. Co-founders Konstantin Zvereff and Jag Bansal and their marketing guru, Andrew Genung, are in to tell us all about Blue Cart. * The Post's Bonnie Benwick and food journalist Cathy Barrow ("Mrs Wheelbarrow") are in to report on reparations for the upcoming, Urban Kitchen pop-up benefiting Les Dames de Escoffier. * Broodjes & Bier is a Dutch-inspired, sandwich company based in Washington, DC. Founder Sarah "Frim" Frimpong traveled to Amsterdam for a year of study abroad, got hooked on Dutch broodjes - SANDWICHES - and has made them her life's calling. She's in with tastes and talk of broodjes and what it takes to stand up a new food operation with the help of kickstarter and union kitchen. * Mark Slater, the James Beard Award-winning somm, is back in studio to tell us about the new wine program he has created for Pennsylvania 6, opening mid-November in DC.
Hosted by David and Nycci Nellis.On this week's show:* The annual Capital Food Fight benefiting DC Central Kitchen is coming up. Executive Director Mike Curtain is in talking about this huge foodie fundraiser featuring Jose Andres, Carla Hall, Spike Mendelsohn and other top chefs. * Blue Cart is a new mobile app that helps restaurateurs, chefs and restaurant vendors track and manage inventory by putting all communications in one spot. Co-founders Konstantin Zvereff and Jag Bansal and their marketing guru, Andrew Genung, are in to tell us all about Blue Cart. * The Post's Bonnie Benwick and food journalist Cathy Barrow ("Mrs Wheelbarrow") are in to report on reparations for the upcoming, Urban Kitchen pop-up benefiting Les Dames de Escoffier. * Broodjes & Bier is a Dutch-inspired, sandwich company based in Washington, DC. Founder Sarah "Frim" Frimpong traveled to Amsterdam for a year of study abroad, got hooked on Dutch broodjes - SANDWICHES - and has made them her life's calling. She's in with tastes and talk of broodjes and what it takes to stand up a new food operation with the help of kickstarter and union kitchen. * Mark Slater, the James Beard Award-winning somm, is back in studio to tell us about the new wine program he has created for Pennsylvania 6, opening mid-November in DC.
Hosted by David and Nycci NellisOn this week's show:* DC Beer Week is on and one of the cornerstone events is Brewhaha at Clyde's Restaurant Group's Old Ebbitt Grill, which is featuring food and drink from nine area chefs and nine area brewers. Clyde's managing director, Dave Moran, and the Hamilton's executive chef, Anthony Lombardo, are in with the details.* Spotluck is the new FREE(!) restaurant app that helps users find new restaurants and enjoy preferred pricing for supporting their favorite local spots. Founder Cherian Thyomas is in to explain how it all works.* Claudia's Steakhouse on K Street is DC's new restaurant deliciously melding Latin and American influences. Proprietor Claudia Rivas is in with exec chef Brad Race (formerly of Jose Andres' Minibar, Spike Mendelsohn's Béarnaise, Nobu and other great restaurants) with lots of sampling from what Foodie and the Beast think is an AWESOME menu!* Tom Kahoe, beverage director at Nage (DC and Rehoboth Beach, Delaware) is in with some great tastes of the many wines that are part of the restaurant's tasting program.
Chef Ludo Lefebvre of Trois Mec and Petit Trois, Chef Nancy Silverton co-owner of Mozza, Osteria Mozza and Mozza 2 Go, and Chef Spike Mendelsohn of Good Stuff Eatery, Bearnaise Restaurant and We, The Pizza.
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