Podcasts about The Spotted Pig

#51. In this week's captivating conversation, our host welcomes a culinary powerhouse, Caroline Glover, owner of restaurant Annette and bar Traveling Mercies in Aurora, Colorado. With accolades including a James Beard award and recognition as one of Food and Wine magazine's Best New Chefs in America, Caroline's journey through the culinary world is nothing short of inspiring.Tune in as Caroline shares her fascinating career trajectory, from honing her skills under the mentorship of April Bloomfield at The Spotted Pig in New York City to her transformative experience working at Eckerton Hill Farm. Discover how Caroline navigates the intricate balance between parenthood and professionalism, delving into the unique challenges faced by women in the culinary industry.In a candid exchange, our host and Caroline embark on a poignant exploration of the trials and triumphs of running a business, particularly in the realm of food. This episode transcends the boundaries of a typical interview, offering listeners a compelling glimpse into the heart and soul of restaurant entrepreneurship.Join us for a soul-stirring dialogue that promises to resonate with anyone who has experienced the joys and complexities of balancing passion, parenthood, and profession. Whether you're a seasoned chef or an avid food enthusiast, this episode is sure to leave you feeling inspired and understood.Where to find Caroline Glover: InstagramWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(02:43) Caroline's background in the restaurant industry(5:22) How working at a farm inspired how Caroline cooked(11:18) Thoughts on farm to table(13:39) Being a mom and owning a restaurant(23:51) How COVID changed the way Caroline thought about her business(31:26) How Caroline maintains consistency as she starts to scale(39:27) How Caroline approached mistakes in the past and how she approaches them now(44:54) Caroline's thoughts on working with women in the kitchen(52:03) What makes Caroline really angry(55:58) The goal of finding joy in something other than parenting and the restaurant

How did it come to pass that we find ourselves living in “The Era of The Butt”? Linda Wells, the editor of Air Mail Look, explains all. Then fans of great food no doubt remember the Spotted Pig. For 16 years it was one of New York's most acclaimed restaurants. After management was accused of sexual misconduct, it closed up. Now the West Village building that housed it is home to a new restaurant, the Golden Swan, and Alan Richman has a report on it. And speaking of restaurants, Bruce Bozzi joins us. Bruce is the host of Table for Two, Air Mail's other podcast, where he sits down for a meal with a friend, and this week he'll tell us about his recent chat with Rita Wilson. All this and more make this a show you won't want to miss.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Comedians writing books about food is nothing new, and in some cases, we are pretty allergic to the practice. But with Dan Ahdoot's smart and candid memoir, Undercooked, the Cobra Kai actor and longtime stand-up comedian has written with truth and wit, and we couldn't put the book down. In this episode, we talk with Dan about his time working at the infamous Spotted Pig in New York, and we ask for some of his go-to spots for Persian and Korean food in Los Angeles. We also find out what pops on the craft service table and how a recent encounter with Jerry Seinfeld was just as you would expect it: awkward and hilarious. Also on the show, Aliza and Matt join producers Pat Stango and Shalea Harris for what can only be described as a fantasy football-style draft of the farmers market produce. With the number one pick in the 2023 fruit and vegetable draft…tune in to find out where strawberries, Golden Crisps, and concord grapes land.Get your tickets for Matt Rodbard and Daniel Holzman live at the Los Angeles Public Library on April 23.MORE FROM DAN AHDOOT:Dan Ahdoot Is Sticking With Grocery Delivery [Grub Street]TASTE Podcast 171: Zosia Mamet [TASTE]Green Eggs and Dan [Apple Podcasts]FOLLOW, FOLLOW, FOLLOW:instagram.com/standupdaninstagram.com/mattrodbardinstagram.com/tasteBuy: Undercooked

For this episode we head out to the Rocky Mountains, where chef Caroline Glover of Annette restaurant in Aurora, Colorado, joins us to talk about her journey, which started as an improbable cook and has culminated in a 2022 James Beard Award for Best Chef. See, what Caroline innately possesses that allowed her to achieve what she has, is an amazing work ethic, and as she says it, while working at the famous/infamous gastropub that started that trend in America, The Spotted Pig in NYC, she “just kept showing up”, which allowed her to get recognized by then chef owner April Bloomfield, who took a liking to her and became her mentor. After being exposed to all the amazing farmers that come into New York City to sell their product while working at The Pig, Caroline decided to check out farming, where she worked for one of the best in the tri-state area, Tim Stark, of Eckerton Hill Farm, who's peppers and tomatoes adorn some of the worlds best restaurant's plates. But, Caroline's journey doesn't just stop there though; tune in to hear about all the lessons that she's learned along the way as a rising star in our industry! Here are some of the things we chatted about: The taste challenges of being a chef and being pregnant  Dropping out of school to pursue a life in food Getting pushed out of the nest The shock of moving to NYC and being embarrassed at TSP Watching her mentor go through a tremendously difficult time How her former chef earned the nickname “The Claw” Caroline's exposure to farming from one of the best to ever do it The importance of using all of the vegetable, even if they are slightly imperfect The importance of hiring women in the kitchen and why it matters to her How Caroline knew it was time to open her own restaurant  The experience of doing IVF while still running a restaurant  Winning the James Beard Award in 2022  Annette's unique and groundbreaking way of paying their employees as an “equal restaurant” A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. www.maxmck.com  www.singerequipment.com

Ken Friedman used to book some of the hottest bands in the Bay Area--until he decided he wanted to open a restaurant instead. Turns out he was pretty good at that, too. Now Ken owns a slew of restaurants in New York including The Spotted Pig, John Dory Oyster Bar, Salvation Taco, White Gold, and more. In this week's episode, he talks about his vision for an English gastropub with actually good food (thanks to chef April Bloomfield), how he got some of the music industry's biggest names to invest in that vision, and drinking beer with U2. Learn more about your ad choices. Visit podcastchoices.com/adchoices

A job delivering groceries at the first Whole Foods location in NYC ignited Peter's curiosity in food. He eventually started to look into enrolling at culinary school which came with a hefty price tag. Heeding a friend's advice to skip school and learn on the job, Peter walked into The Spotted Pig and asked for just that. He started at the bottom and for 10 years, Peter worked on the craft of cooking. As Peter ascended in his professional life, he met his wife, Sun, who opened his eyes to more of the richness of Korean culture and food. After 13 years in New York, he moved back across the country to Portland, Oregon to be closer to family. Today, Peter is the Owner and Chef of two very popular Asian eateries in Portland, Han Oak and Toki.Co-Founder of Claima and Former Nike Marketer, Bimma Williams interviews leading and emerging creatives and entrepreneurs of color about how they were able to build their own tables by turning their hobbies, side hustles, and ideas into thriving small businesses. From these stories, listeners will learn how to claim their dream careers by stepping into the world of entrepreneurship. Featuring Melody Ehsani, Jeff Staple, James Whitner and more. Follow Claima Stories and Bimma Williams on Instagram: @claimastories @bimmawilliamsAnd watch us on Youtube powered by Vista

We’d like to warn our listeners that some of the material in this episode can be triggering, but though challenging, conversations about abuse in the restaurant industry need to happen so that change can take root. Restaurant workers are some of the most vulnerable people in the workforce, so how do we examine and destroy the culture of abuse when workers don’t feel safe reporting it? In the first half of the show Cristina talks with Eater.com Editor Monica Burton to discuss her experience writing about the movement. Then, Cristina talks to Trish Nelson who bravely shares her experience of abuse by her boss at New York City Eatery, Spotted Pig. Executive Producers: Cristina Gonzalez, Jackie Garofano, Adell Coleman Senior Producer: Ryan Woodhall DCP Entertainment

On this episode of the NaF podcast, Tom and Mike talk about: The Spotted Pig. It has finally closed (good riddance) Yelp, Grubhub, and Seamless aren't vetting restaurants The Winter Fancy Food Show and 2020 Food Trends Pasta at Felix Tacos all over LA What We're Drinking this week (Hanky Panky and Fireball spiked Apple Cider)

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On January 7, Trish Nelson and her former colleagues from the Spotted Pig gathered around a podium in the offices of New York State Attorney General Letitia James to announce the end of a months-long investigation that uncovered a hostile work environment and "severe and pervasive incidents of unwanted touching and unwelcome sexual advances" by majority owner Ken Friedman. While the settlement provided some closure for the former employees, there's still a tremendous amount of work left to do to if they want to heal personally and move the industry to a healthier, safer place. Nelson sat down with me for a raw, emotional conversation about the culture of fear that keeps vulnerable workers from speaking out, her decision to break the silence, and her hope for the future of the industry she loves. Note: This episode contains mentions of emotional and sexual abuse. If you need to talk to someone, Crisis Text Line is available 24/7 at #741741 or via Facebook Messenger, and The Rape, Abuse & Incest National Network's (RAINN) counselors can be reached at 800-656-HOPE. Note: This episode contains mentions of emotional and sexual abuse. If you need to talk to someone, Crisis Text Line is available 24/7 at #741741 or via Facebook Messenger, and The Rape, Abuse & Incest National Network's (RAINN) counselors can be reached at 800-656-HOPE. https://www.foodandwine.com/news/spotted-pig-sexual-harassment-settlement

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Season 2, which includes stories from the Spotted Pig, details how Iceland blew up the world economy, and includes many more Australian jokes, will be released soon.

This week we’re talking about lab-grown meat, why The Spotted Pig needs to go, clarified butter spa treatments, why baking is so therapeutic, what you shouldn’t be doing with vodka, and so much more. Danielle recounts her dinner at a drool-worthy restaurant and Sherród has something to say about a peculiar cooking show. And as always, we have great instacrushes and things we love, hate, and ate.Instacrushes:https://instagram.com/butterbakinghttps://instagram.com/simplylakitaTopics:Taste of the Country: https://www.netflix.com/title/80194240The Curious Creations of Christine McConnell: https://www.netflix.com/title/80201868Watch Our Team Get A Ghee Eye Bath And Learn Why You Should, Too: https://www.annmariegianni.com/ghee-eye-bath/The Atlantic Raw Bar & Eatery: http://theatlanticvb.comSzechuan Taste: https://www.yelp.com/biz/szechuan-taste-caryAutumn Beef Stew: http://www.sliceandtorte.com/recipes-archive/2018/10/11/autumn-beef-stewWe Tried The First Lab-Grown Sausage Made Without Killing Animals. This Is What It Tasted Like: https://www.iflscience.com/health-and-medicine/we-tried-the-first-labgrown-sausage-made-without-killing-animals-this-is-what-it-tasted-like/Vegan Fish & Chips: https://www.instagram.com/p/Bo4LgF9HsXuRotisserie Chicken Candy Canes: https://mcphee.com/products/rotisserie-chicken-candy-canesGolden Girls Cereal: https://www.popsugar.com/food/Where-Buy-Golden-Girls-Cereal-45384486Peppermint Bark Oreo: https://www.elitedaily.com/p/peppermint-bark-oreos-are-finally-here-so-get-your-hot-cocoa-ready-12633628Le Doggy Café: https://www.instagram.com/p/Bo7mjjblDoGt’s Time to Kill the Spotted Pig Once and for All: http://www.grubstreet.com/2018/10/why-the-spotted-pig-needs-to-close.htmlTriple Oak Bakery: http://www.tripleoakbakery.comPsychologists Explain Why It Feels so Good to Bake for Other People: https://www.huffpost.com/entry/baking-for-others-psychology_n_58dd0b85e4b0e6ac7092aaf84 Million Pounds of Food Part of Massive Recall: https://www.webmd.com/food-recipes/food-poisoning/news/20181023/4-million-pounds-of-food-part-of-massive-recallCarolina Reaper at Taco Bell: https://www.delish.com/food-news/a24113655/taco-bell-test-items-carolina-reapers-quesaritos/Vodka in Freezer: https://www.delish.com/food-news/a24117916/can-i-put-vodka-bottle-in-freezer/McDonald’s Carbonara Fries: https://www.delish.com/food-news/a24075689/mcdonalds-japan-carbonara-fries/Popeye’s 12-hour: https://www.foodandwine.com/news/popeyes-12-hour-drive-thru

Special correspondent Meghan McCarron discusses the last few weeks in crazy Ken Friedman news. Read the NY Mag Gabrielle Hamilton piece here. Read the NYTimes April Bloomfield piece here. Hosted by: Daniel Geneen and Amanda Kludt. Sign up for Kludt’s newsletter here and complain to us upsell@eater.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

A Maine restaurant wants to smoke out its lobsters before killing them to ease them into the afterlife (1:40). The red delicious apple is no longer the most popular apple in America (5:00). Gabrielle Hamilton has pulled out of the controversial Spotted Pig deal (9:45). The latest viral food is a smoked watermelon ham, and its creator doesn't know what to do with it (16:30). New York critics Robert Sietsema and Ryan Sutton debate the quality of Shake Shack's brand new chicken nuggets (20:00). Why is the bone luge shot is back (33:00)? Eater's special correspondent (and Texas expert) Meghan McCarron breaks down Ted Cruz' food based attacks on Senate Democratic nominee Beto O'Rourke (35:45).  Learn more about your ad choices. Visit megaphone.fm/adchoices

HRN’s Executive Director Caity Moseman Wadler speaks with Peter Cho about his buzz worthy restaurant Han Oak. In 2016, Cho opened the prix-fixe Korean-American restaurant in his home. In its debut year Han Oak has garnered Best New Restaurant recognitions from James Beard Foundation, Eater, Thrillist, GQ and Peter was named as one of Food & Wine Magazine’s 2017 Best New Chefs. From an early age, Peter Cho developed an intuitive grasp of cooking from his Korean immigrant mother. Peter, a native Oregonian, cut his teeth at New York City’s Spotted Pig before taking over as Executive Chef at its sister restaurant, The Breslin. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss Cynthia Nixon's bagel order, products that are actually handmade, snack foods, The Spotted Pig and misused food terms. The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by our special guest, Alfred Milanese, the man behind the beloved Martin's Pretzels in New York. Ask anyone and they will say Martin's makes their favorite pretzel. Handmade by Mennonites (no machines ever!) in New York and Pennsylvania, and boiled in water and soda, Martin's Pretzels are available for sale around the country via MartinsPretzels.com and locally in New York at many of the Greenmarkets. The Main Course O.G. is powered by Simplecast

This week we’re talking all about our most recent adventures eating in Hampton Roads — you’ve got to hear how our trip to Bobo’s went! We have a *ton* of hot topics, including Juneteenth, Sarah Huckabee Sanders getting put out of a restaurant, Gabrielle Hamilton and the Spotted Pig debacle, unicorn pizza, Big Gay Ice Cream, and so much more. Available on Apple Podcasts, Google Podcasts, and wherever other podcasts can be found!Instacrushes:@brownedbutterblondie: https://www.instagram.com/brownedbutterblondie@yuruyuruyuruyuru: https://www.instagram.com/yuruyuruyuruyuruTopics:Clementine’s at Riverview: http://clementinesriverview.comRamona Wine Cooler: https://drinkramona.com/ramona-organic-wine-and-ruby-grapefruit/Queer Eye on Netflix: https://www.netflix.com/title/80160037Can Antoni from ‘Queer Eye’ Actually Cook? https://mashable.com/2018/03/12/antoni-porowski-cooking-instagram/#DcHFsonUAOqFJikoni Cafe: https://www.jikonicafe.comCodex VA: https://www.codexva.comMay’s Parlor: http://www.maysparlor.comBobo’s Fine Chicken: https://www.bobosfinechicken.comDave’s BBQ VB: http://www.davesbbqvb.comMinding My Black Business: https://mindingmyblackbusiness.comAnthony Bourdain’s Mom Is Getting Her First Tattoo In Honor of the Late Chef: https://www.delish.com/food-news/a21946497/anthony-bourdain-mom-tattoo/Trader Joe’s Spicy Cheese Crunchies: https://www.eatthis.com/trader-joes-spicy-cheese-crunchies/Chipotle Just Revealed the Future of Its Menu & It’s Everything You Wanted: https://www.thrillist.com/news/nation/chipotle-new-menu-items-test-kitchen-nyc9,000 Barrels of Kentucky Bourbon Were Tragically Lost in a Warehouse Collapse: https://www.esquire.com/food-drink/drinks/a21934463/kentucky-bourbon-warehouse-collapse/Wine Kegs Are Now a Thing — Need We Say More?: https://www.popsugar.com/food/Where-Buy-Wine-Kegs-44853012Bombay Sapphire gin recalled across Canada for containing too much alcohol: http://www.cbc.ca/news/business/bombay-sapphire-gin-recall-1.4097353Are Eggs Dairy?: https://www.delish.com/food-news/a21605943/are-eggs-dairy/The New Food-Storage Trend That Saves Money and the Planet: https://www.popsugar.com/food/What-Jar-Method-44825562This Grocery Store Is Beating Amazon In Online Food Delivery: https://www.foodandwine.com/news/kroger-beating-amazon-online-grocery-deliveryThe past 72 hours in Sarah Sanders’s dinner and the civility debate, explained: https://www.vox.com/policy-and-politics/2018/6/25/17500988/sarah-sanders-red-hen-civilityMartha Stewart’s Macaroni & Cheese: https://food52.com/recipes/14671-martha-stewart-s-macaroni-and-cheeseThis "Magical" Unicorn Pizza Is Topped With an Edible Glitter Rainbow: https://www.popsugar.com/food/DagWoods-Magical-AF-Unicorn-Pizza-44984765The Spotted Pig Restaurant Empire Is Fracturing: https://www.nytimes.com/2018/05/25/dining/ken-friedman-april-bloomfield-restaurants.htmlThe Cheesecake Factory's New Restaurant Is a Cheesecake-Free Zone: https://www.foodandwine.com/news/social-monk-asian-kitchenBig Gay Ice Cream: https://biggayicecream.comJuneteenth: https://en.wikipedia.org/wiki/JuneteenthDominique Ansel’s New Dessert Is A Sophisticated Take On The Push Pop: https://www.refinery29.com/2017/01/135768/dominique-ansel-new-foodStarbucks launches New “Summer Sunrise” and “Summer Sunset” Refreshing Cold Foam Tea Lemonades: https://news.starbucks.com/news/starbucks-summer-sunrise-sunsetKellogg's Recalls Honey Smacks Cereal: Now 10 Salmonella Outbreaks In 2018: https://www.forbes.com/sites/brucelee/2018/06/18/kelloggs-recalls-honey-smacks-cereal-now-10-salmonella-outbreaks-in-2018/#66e50f222c57

Molly Herrmann from Kitchen in the Market, Guest Hosts with Steph March on Weekly Dish. They share where they have been eating this week, they react to Gabrielle Hamilton taking over Spotted Pig, How to build a pizza oven, and they answer your foodie questions!

Jhonny & Bobbie put a fork in Batali and discuss the claims made by his employees at The Spotted Pig. They also talk about automation in the industry after M.I.T opens up a restaurant with robotic chefs.

The Ringer's Joe House is joined by Pat LaFrieda, CEO of Pat LaFrieda Meat Purveyors, a $200 million company that supplies some of New York's best restaurants, including: Minetta Tavern, Spotted Pig, Union Square Cafe, and more than 135 Shake Shack locations. House and Pat discuss LaFrieda's rise from a Wall Street dropout to king of the New York meat industry, elevating the hamburger, and creating the legendary meat blend for Shake Shack (4:45). Then they talk about outside grilling, specialty steaks, and Pat's new joint, The Pennsy Food Hall, located right outside of Madison Square Garden (27:40). Finally House links up with Juliet Litman for a classic 'House of Carbs' Food News (55:00).

Alice is on location at the Spotted Pig restaurant that Mario Batali owns.

The burger at Shake Shack, Minetta Tavern, Emily, and the Spotted Pig. What do all of these have in common? The customized blend of meat was created by Pat LaFrieda, a meat purveyor in North Bergen. We sat down to chat with Pat about how he's created some of the most iconic burgers in New York City, butchery as a form or art, and what it takes to be successful as a small family business.

What do Paul Revere and Jay Z have in common? What can the Dutch teach us about a shake down? Listen this episode as the FR boys bring some fresh respect to opening alternate revenue streams.

"When's the last time you even listened to a J Lo song, bro?" This week, Daniel speaks to guest Hailey DeYoung about her time traveling throughout the states while pursuing music and working in the bar industry. Joined by Dan Wayne and Paul-Scott Blair, topics include taking part in male dominated scenes as a woman, cocktails and alcoholic beverages of choice, and celebrity encounters at The Spotted Pig in New York. Instagram: @lady.bro | @churchofwayne | @danny_warbuckz SoundCloud: @viewtojupiter | @danieldoesnt

On today's episode of THE FOOD SEEN, storied West Village chophouse The Beatrice Inn, was first a New York prohibition-era speakeasy in the 1920's, then a 50-year run as an Italian red-sauce joint, then becoming the legendary nightclub, later revived by Vanity Fair's Graydon Carter. It's fabled fate seemed at it's end in recent years, well, that was until Angie Mar came aboard with grandiose visions of a meat-centric Mecca. Mar's training in whole beast butchery and her time as sous chef at The Spotted Pig with April Bloomfield, helped her dream up dishes like 45-day Dry Aged Burger, Champvallon de Tête, Roast Duck Flambé, Smoked Rabbit for Two, 160-Day Whiskey-Aged Tomahawk Ribeye, and for dessert, a Bone Marrow Créme Brûlée ... because Mar does say, "at the end of the day, vegetables are never going to replace meat."

The boss behind The Beatrice Inn in New York City, Chef Angie Mar is one of the hardest working chefs we know and 100% an original. A late bloomer in the food world, she was in the real estate business for years and realized being a chef was her true calling. After culinary school, she worked for Chef April Bloomfield, then helped turn around The Bea, as she calls it. Not only did she garner rave reviews for the place, but she bought the restaurant from its owners last year. Tune in to hear more of Angie's impressive story. P.S. The news didn't break in time for our interview, but Angie is one of Food & Wine's Best New Chefs 2017. Make sure you pick up the issue. We're happy to see Food & Wine has recognized more female chefs this year than ever before.

In the concrete jungle of New York City agriculture is sparse but Brooklyn Grange have developed the worlds largest rooftop soil farms which produce over 50,000 lbs of organically cultivated produce per year. Ben Flanner, President and Director of Agriculture, joins me on the show today as we discuss his circuitous route to farming, how two rooftop farms can supply some of New York City's finest restaurants including, The Spotted Pig, Gramercy Tavern, and Roberta's, and how his early years in consulting and financial management have impacted his farming practices.

Ken Friedman used to book some of the hottest bands in the Bay Area--until he decided he wanted to open a restaurant instead. Turns out he was pretty good at that, too. Now Ken owns a slew of restaurants in New York including The Spotted Pig, John Dory Oyster Bar, Salvation Taco, White Gold, and more. In this week's episode, he talks about his vision for an English gastropub with actually good food (thanks to chef April Bloomfield), how he got some of the music industry's biggest names to invest in that vision, and drinking beer with U2. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ken Friedman, the music industry hot shot turned restauranteur, has that kind of cool you just have to be born with. Together with chef April Bloomfield, he has reshaped the New York dining scene with his particular take on the English gastropub. Ken stopped by the Upsell studios in LA to chat with Greg about how he ended up in the restaurant business, the origins of The Spotted Pig, how to be cool at parties, and how much he hates staring at exposed filament lightbulbs. Get the full transcript for this episode (and all Eater Upsell episodes) at eater.com/upsell ... and check us out on twitter! Ken: twitter.com/kennewyork Helen: twitter.com/hels Greg: twitter.com/gregmorabito Eater: twitter.com/eater Learn more about your ad choices. Visit megaphone.fm/adchoices

Elise Kornack is the chef and co-owner of Brooklyn's Take Root, the 12-seat tasting-menu restaurant she runs along with her wife, Anna Hieronimus. Take Root has received a coveted Michelin star for three consecutive years and was named one of the "Best New Restaurants in America" by Esquire magazine in 2014. Kornack has been a semi finalist for the "James Beard Rising Star Chef" award for the last three years, one of the “50 Most Influential People” in the Brooklyn food scene by Brooklyn Magazine and New York Magazine's critic Adam Platt named her one of five "Best New Chefs 2015" by in the annual "Where to Eat" issue. As of March 2017, Kornack will close Take Root to move her residence to Ulster County with plans to pursue new creative endeavors upstate.

What makes Alice Waters the most punk rock person in food? We’ve got Ken Friedman here to explain. He and Chef April Bloomfield, his business partner, are responsible for some of the hottest spots around, including New York’s The Spotted Pig, the Breslin Bar & Dining Room, The John Dory Oyster Bar, Salvation Taco, and White Gold, as wella s San Francisco’s Tosca. Ken wasn’t always a restaurateur. A Los Angeles native, he attended UC Berkeley and got caught up in the music scene. He went on to work with the legendary Bill Graham and even managed The Smiths at the end of their short but epic career. Tune in to hear all about the connection between restaurants and rock ‘n’ roll.

Damien and Ali sit down to get in the conversation about everything post-Thanksgiving, mangoes, smoothies, and juice bars, Damien and Vlad's trip to the Spotted Pig, C-Stands and the fundamentals of filmmaking, and managing a dream and a relationship, amongst other things. Check it out. twitter.com/dlemoncomedy // twitter.com/mrmuhammad // twitter.com/LaughingVlad Keep up with the conversation on Facebook: facebook.com/intheconversation

When the Spotted Pig opened in New York in 2004, it quickly became one of the hottest eateries and must visit spots to dine in the city. The “Pig” as it is affectionally known by seasoned New Yorkers was a whole new eating experience – an English style gastro-pub with sensational soulful comforting sophisticated food. It remains as madly popular and as much loved to this day. What guests keep coming for is Bloomfield’s wonderful cooking and they are willing to face standing in line for a table to eat the food that celebrates the traditional food she ate growing up in Birmingham, combined with the influences she picked up while cooking with Rose Grey and Ruth Rodgers at the River Cafe in London and at with Alice Waters Chez Panisse in Berkley, California. April spread her wings a little distance in the city to open the also much lauded John Dory Oyster Bar and the Breslin Bar and Dining Room at the super cool Ace Hotel. and then further at the Tosca Cafe in San Fransisco. How did a girl from the north of England who once wanted to be a policewoman conquer the notoriously unforgiving New York restaurant scene and go on to become one of the great and most admired forces in American food?

April Bloomfield: The Jubilee Keynote Chef April Bloomfield talks with Gail Simmons of “Top Chef” about opening The Spotted Pig, wanting to be a police officer, and learning from her mentors, Ruth Rogers and Rose Gray of The River Cafe. April is introduced by Mimi Sheraton, the legendary journalist and author of “1,000 Foods To Eat Before You Die.” This talk was recorded at the Cherry Bombe Jubilee conference in March 2015.

On today's episode of THE FOOD SEEN, April Bloomfield, chef of contemporary New York classic The Spotted Pig, her restaurants that bookend the Ace Hotel, The John Dory and The Breslin, and the famed revive of the Tosca Cafe in San Francisco. In April's second cookbook, “A Girl and Her Greens”, she celebrates vegetables seasonally, with all the adoration she has for those not-so-nasty bits oh so loved in London. Growing up in England with her nan's Sunday roast and her mum's garden, hear how April traded in bacon sandwiches with HP sauce and a side of frozen peas, for salad sandwiches and crushed spring peas with mint. Don't worry, this show isn't just for vegetarians, there's still a bit of lardo between every slice of hasselback potatoes. From pot-roasted artichokes with white wine and capers, boiled asparagus with ramp béarnaise sauce, watercress soup with spring garlic, swiss chard cannelloni, kale polenta, and broccoli raab morning buns, you too will be eating your vegetables from the top to the tail. This program was brought to you by Bonnie Plants. “It's quite easy to train your palate to appreciate the bitter” [7:00] “Mushrooms have that great aroma, sometimes you just want to smother your face in them.” [10:00] “It's about balance. Maybe you don't want to eat steak five times a month – maybe you just want one incredible steak once a month” [25:00] “I've learned how to make potatoes delicious – and so can people who use this book!” [30:00] — April Bloomfield on The Food Seen

Ep. 102 - The Spotted Pig celebrates its 10 year anniversary this year, and to mark the occasion we finally got owner Ken Friedman to come on the podcast to talk food and music! Before teaming up with Chef April Bloomfield to build a restaurant empire- which also includes John Dory Oyster Bar (NYC), The Breslin (NYC), and Tosca Cafe (SF)-  Ken started off his career in the music industry, booking shows in San Francisco before switching to the label side of things where he worked for Clive Davis and later Trent Reznor. It also explains why he has so many musicians as business partners and investors (like U2, Jay-Z, Fatboy Slim, and Michael Stipe.)  We talk about all that, plus Mario Batali ("[he'd] suck up to anybody famous, then and now", Rachel Ray ("she's barely in the food business... [but] she's not so bad"), and the only way to go to music festivals. 

Darin Bresnitz packs the house on this week’s edition of Snacky Tunes! First up is Lee Schrager of Food Network South Beach Wine & Food Festival, a food and wine festival with a long history in the beautiful city of Miami. Tune in to hear Lee discuss some of the new exercise and food-based events on the Food Network South Beach Wine & Food Festival roster! Find out how the fest will celebrate The Spotted Pig’s anniversary, and find out what new events are sparking Lee’s interest. Julia Sherman is the artist responsible for the amazing food blog Salad for President; tune in to hear why Julia’s obsessed with ‘the perfect bite’, and hear how she defines a salad. Later, Williamsburg keyboard band Au Revoir Simone joins the studio to talk about their new album, Move In Spectrums. Hear about some of their interesting locations for salad preparation while on tour, and why they’re all pretty obsessed with quality produce! Tune in to hear Au Revoir Simone live in the HRN Studios! Thanks to our sponsor, Rolling Press. “I think we have some of the best culinary talent here in South Florida. It’s a very diversified scene down here in South Beach.” [9:30] “Not everyone goes to a fashion show, but everyone eats.” [13:15] — Lee Brian Schrager on Snacky Tunes “Salads contains pieces of things that come together… in each post, I take a picture of ‘the perfect bite.'” [24:45] — Julia Sherman on Snacky Tunes

On today's THE FOOD SEEN, Kerry Diamond & Claudia Wu, the ladies behind Cherry Bombe, a magazine about women and food, premier No. 2: “The Baked Issue”, with vegan bakery owner Erin McKenna of Babycakes. Their first issue's cover girl, Victoria Secret's model and Momofuku Milk Bar cookie maker, Karlie Kloss, bookend a bunch of powerful females working in all walks of culinary life. From artists (food stylists, photographers, ceramicists …) to bloggers, writers and musicians. And of course chefs, like Prune's Gabrielle Hamilton,Chez Panisse's Alice Waters, and The Spotted Pig's April Bloomfield. So, what is a woman's place in the kitchen, if it's in the kitchen at all? This program has been brought to you by Many Kitchens. Thanks to Cookies for today's music. “When you open a restaurant, people come out of the woodwork about you doing a cookbook.” [7:35] — Kerry Diamond on The Food Seen “We do like white space. A lot of magazines don't. They just try and cram as much onto the page as they can. Being 172 pages, we have that luxury of being white..” [36:45] — Claudia Wu on The Food Seen

In this week’s episode of In the Drink, special guest Carla Rzeszewski comes in to talk about her history within the food and wine industry. She has spent over a decade working her way through the roster of food service positions, zig-zagging from Hawaii to California to New York. She counts Paul Grieco and Peter Liem as defining cornerstones in her growth, and is grateful to every teacher she has encountered along the way, usually over a glass and well-loved food. She currently resides as April Bloomfield and Ken Friedman’s Wine Director for The Spotted Pig, The Breslin and The John Dory Oyster Bar. Tune in to learn more about Sherry wine, and become more educated in wine today! This program has been sponsored by Whole Foods Market. Break music provdided by takstar. “Get yourself out of the way and do something for somebody else.” —Carla Rzeszweski on In the Drink

Carla Rzeszewski talks about her love of wine and what it's like to be wine director at three of Manhattan's busiest restaurants--The Spotted Pig, The John Dory Oyster Bar and The Breslin. Oh yeah, and she sheds some light on her former career as a nude model.

In this episode, we delve into the disturbing case of celebrity chef Mario Batali, exploring his fall from grace due to numerous allegations of sexual harassment and assault. The narrative unfolds with details from Batali's early career at Poe, the success of his restaurants, and the shocking incidents at The Spotted Pig. The #MeToo movement and investigative journalism play pivotal roles in exposing Batali's misconduct. The episode reflects on the broader issue of workplace harassment and the need for cultural change.For Exclusive Insights and Behind-the-Scenes Content, Become a Patron!Unlock a world of exclusive content and insider access by joining our Patreon community at patreon.com/HousewivesOfTrueCrime, or at podcasts.apple.com/us/podcast/housewives-of-true-crime.Dive deeper into the intriguing world of true crime with us!Show Your True Crime Passion with Our Exclusive Merchandise!Visit https://shop.housewivesoftruecrime.com/ to check out our unique collection and grab your favorites today!Discover the Ultimate in Beauty with 5Crimes Cosmetics!Elevate your skin and hair care routine with our exclusive line of 5Crimes products.Visit us at https://fivecrimes.com/ to explore our range and embrace the beauty revolution with 5Crimes.Watch us on YouTube: https://www.youtube.com/@housewivesoftruecrimeFollow us on Instagram: https://www.instagram.com/housewivesoftruecrime/?hl=enFollow us on TikTok: https://www.tiktok.com/@housewivesoftruecrime?lang=enJoin our Facebook Group: https://www.facebook.com/groups/669722783461628/Clink Clink