Podcasts about Supper club

#137Josh sits down with Jenn Saesue and Chat Suansilphong, co-founders of 55 Hospitality, recorded at Bangkok Supper Club. Chat learned to cook in his father's restaurant in Thailand before the CIA and Colicchio & Sons. Jenn opened her first restaurant at 22 and watched it fail. The two met managing a Thai restaurant group in Hell's Kitchen, then built Fish Cheeks, Bangkok Supper Club, Fish Cheeks Williamsburg, and the allergen-free Bub's Bakery. The thread through all of it: do fewer things, do them with intention, and trust people to run them.Jenn and Chat explain why Fish Cheeks opened with under twenty items and no pad thai, even after friends asked if they were stupid (pad thai, Chat notes, was pushed by the Thai government and is something most Thai people eat once a year). They get into refusing to dial down the spice, why sourcing is the only real moat once recipes leak, and why the stigma against machines in a kitchen is both shortsighted and bad for keeping good cooks. The back half turns to Bub's Bakery, born from her husband's intolerances and a seventeen dollar chocolate truffle at the green market, built with Chef Melissa Weller (Per Se, Bouchon, Sadelle's) on one rule: taste good first, allergen-free second.Links and resources

Grant and special guest Connor King recap their weekend trip to Wisconsin where Strength Co. plates are made. They talk about the foundry, supper clubs, and cheese curds, as well as some lifting and sports talk. Podcast Hosts:Grant Broggi: Marine Veteran, Owner of The Strength Co. and Starting Strength Coach.Jeff Buege: Marine Veteran, Outdoorsman, Football Fan and LifterTres Gottlich: Marine Veteran, Texan, Fisherman, Crazy College Football Fan and LifterJoin the Slack and Use code OKAY:⁠https://buy.stripe.com/dR6dT4aDcfuBdyw5ks⁠Check out BW Tax: ⁠https://www.bwtaxllc.com⁠BUY A FOOTBALL HELMET:⁠⁠⁠⁠https://www.thestrength.co/mrhelmet/?utm_source=The+Okay+Podcast&utm_medium=Podcast&utm_campaign=Okay_Pod⁠Timestamps: 00:00 - Intro05:15 - Staff Brief14:31 - Wisconsin Trip36:01 - How Strength Co. Plates Are Made42:52 - Supper Clubs52:55 - The Foundry01:03:07 - Knee Sleeves01:10:50 - Big Week In Sports

The federal poverty line for a family of four in America is $33,000 a year. In Virginia, a single person needs to earn more than $50,000 just to meet their basic needs. On this episode of The Valley Today, host Janet Michael welcomes back Les Sinclair, Communications and PR Manager at the Blue Ridge Area Food Bank, for a candid conversation about why hunger and unemployment have "decoupled" since the pandemic — and why the people now showing up at food pantries are increasingly working, employed, and earning more than the federal poverty level. Les walks through the MIT Living Wage Calculator and what it really costs to live in places like Winchester versus Warren County, the math that makes a $3 donation worth nine meals, and the stories behind the statistics — including a bus driver who was living in her truck and saved enough through a mobile food pantry to put a down payment on an apartment, and the HVAC family that sold their kitchen table to buy food before discovering a partner pantry. Plus: the realities of summer hunger when 56,000+ children in the Blue Ridge Area Food Bank's service region lose access to school meals, why USDA donations are down and the food bank is now spending hundreds of thousands on protein, and how the Supper Club provides the kind of reliable monthly support that keeps shelves full. UNDERSTANDING MODERN HUNGER — THE NUMBERS • Federal poverty level for a family of four (2025): $33,000/year • Virginia basic-needs income for a single adult: over $50,000/year (MIT Living Wage Calculator) • Virginia unemployment rate: below 4% • Blue Ridge Area Food Bank monthly guest visits: ~177,000 • Children among guest visits: 1 in 3 • Children food-insecure in Virginia: 1 in 7 • SNAP-to-charitable-network meal ratio: 9 to 1 • Emergency food box size: ~30 pounds of food per person • $1 donated = ~3 meals provided ($3 = 9 meals) HOW TO HELP • Donate at https://www.brafb.org/ — every dollar provides about three meals • Join the Supper Club — recurring monthly donations the food bank can rely on (as little as $10/month) • Volunteer — locally with the food bank, with a partner pantry, or with local school-food programs  • Use the Food Finder — for yourself or to help a neighbor (search by location, with hours and directions) • Support local food-pantry partners and summer feeding programs in your community LINKS & RESOURCES • Blue Ridge Area Food Bank: https://www.brafb.org/ (Food Finder tool, Supper Club, donations) • Blue Ridge Area Food Bank on Facebook, Instagram, and LinkedIn • MIT Living Wage Calculator: livingwage.mit.edu (search your city/county) • Feeding America — the national network of food banks • Bright Futures Winchester/Frederick County — summer food bus program (Elise's organization, mentioned) • Winchester CCAP and other local food pantry partners across the Blue Ridge service region THE VALLEY TODAY with Janet Michael — A decade of conversations. New podcast episodes drop weekdays at 11 AM. Catch the show on The River 95.3 and Fox Sports 1450 AM weekdays just after noon. Subscribe and listen at thevalleytodaypodcast.com — available on Apple Podcasts, Spotify, and wherever you get your podcasts. If you enjoy the show, please take a moment to leave a rating or review — it helps more listeners find us. Connect with us: Facebook — facebook.com/ValleyTodayFanPage Instagram — instagram.com/thevalleytoday

Tach auch, da simma wieda, diesmal zu Folge 115!Hitzewelle im Bolo & Bacon Hauptquartier! Wir kommen in dieser Folge schon beim Quatschen ordentlich ins Schwitzen, während der Tag mal wieder viel zu schnell vor dem PC vergangen ist. Aber keine Müdigkeit vorschützen: Morgen steht ein großer Videodreh mit Argang an! David muss sich allerdings sputen, denn es ist zeitgleich sein Hochzeitstag – und wenn er da zu spät nach Hause kommt, gibt es verständlicherweise ordentlich Ärger von Steffi.Kulinarisch und logistisch ging es diese Woche wieder absolut drunter und drüber:Davids Fuhrpark-Eskalation: Nachdem David erst im Porsche Cayenne und kurz darauf in einem fetten, blubbernden Dodge Ram von Kumpels abgeholt wurde, fragen sich die Nachbarn endgültig, in was für dubiosen Kreisen er sich mittlerweile herumtreibt.Steakhaus-Liebe & Ketchup-Tacos: Es gab feinstes Fleisch im Haus Witte in Gelsenkirchen und ein paar experimentelle, aber grandiose Leckerbissen mit Weltmeister-Taco-Gewürz und einem strategischen Spritzer Ketchup zu Hause.Bennis geplatztes Edel-Dinner: Eigentlich war Benni zu einem coolen Supper-Club eingeladen, der jedoch genau in dem Moment abgesagt wurde, als der Babysitter schon eine halbe Stunde zu früh auf der Matte stand.Der Moers-Ersatztest: Als spontane Alternative ging es ins „La Tat Umami Distrikc“ nach Moers für Crossover-Küche und deutsche Tapas. Der Besitzer war zwar etwas übereifrig mit dem Betteln nach Google-Bewertungen und Benni bekam als bekennender Lachs-Hasser prompt ein Lachstatar als Gruß aus der Küche serviert, aber am Ende war das restliche Essen – vom Cordon Bleu bis zum Kaiserschmarrn – eine ehrliche, solide Zwei.Zum Schluss schlagen wir uns noch mit dem alljährlichen Steuerwahnsinn herum, vergleichen nützliche Steuersoftware wie Sevdesk mit dem klassischen Steuerberater und klären, warum Benni dem Finanzamt im Zweifel lieber freiwillig Geld schenkt, nur um seine absolute Ruhe zu haben. Obendrauf gibt es noch Davids brandheißen Netflix-Tipp „Outlast“ und die Ankündigung, dass seine neuen KI-Beats ab sofort Spotify unsicher machen!Freut euch auf all das und mehr in Folge in 115 von Bolo & Bacon.Viel Spaß beim Hören wünschen euch! David & Benni Nährwertangaben: Diese einstündige Folge enthält knapp 42 Minuten pure Podcastunterhaltung. 2,14 Themen je 100 kg Körpergewicht NUTRI-SCORE: XXL

Old Grand-Dad is a titan among budget bourbons, known for its punchy, high-rye mash bill. But the brand is evolving. In this episode, Jake and Scott dive into the deep history of Old Grand-Dad, tracing it from the 1800s through its current era under the Jim Beam umbrella.We explore the expanded lineup, from the standard 7-year bottled-in-bond to ultra-premium, age-stated releases like the rare 16-year. The core of this discussion, however, centers on the beloved 114 proof and the launch of the new signed single barrel variant. Can aging hide the signature OGD profile? Does Beam's extensive line expansion threaten its core brands?We break down tasting notes, discuss warehouse terroir, and offer recommendations for all levels of bourbon explorers navigating this crowded, complex market.

Ahmad Ali, the man behind the food blog Emirati Food Geeks, gives is recommendations for the best Emirati food in the UAE. Supper Club myths, debunked by Chef Fizah and Chef Tala. What's On Miles tells us the latest around town, from food to movies. Thrift your way to refreshed wardrobe with stylist Gaynor Turner. This weekend, check your child's screen time - Dr. Arif Khan says our kids are spending way too much time on the screen. See omnystudio.com/listener for privacy information.

In this episode, Becky is joined by Christina Conrad, creator of Foodie With a Life and her newest program, Supper Club. Christina shares how a simple dinner can become an easy rhythm for connection, without the pressure of perfect food, a perfect home, or doing it all yourself. From sharing the work to starting small, this conversation is a reminder that gathering can be simple, meaningful, and worth making room for. https://www.foodiewithalife.com/ https://hostwithconfidencepodcast.com/

Afternoons Live with Tyler Axness is joined in studio by Nikki Burgland to discuss the process that lead to the closing of Nova Eatery and Supper Club, and why she decided to write a letter to the editor about it.See omnystudio.com/listener for privacy information.

Welcome to Omni Talk's Retail Daily Minute, sponsored by Duvo and Mirakl.In today's Retail Daily Minute, Omni Talk's Chris Walton discusses:J.C. Penney's turnaround stalls as Q4 net sales fall 8% and net losses widen 77%, raising fresh questions about whether the department store can regain relevance under the Catalyst Brands structure.Whole Foods Market launches a three-city Supper Club event series with media partner Cherry Bombe, turning its annual food trends platform into a premium, community-driven experience.Walmart hits one million drone deliveries, with 40% logged in its most recent quarter, and eyes a network of more than 270 drone delivery locations by 2027.The Retail Daily Minute has been rocketing up the Feedspot charts, so stay informed with Omni Talk's Retail Daily Minute, your source for the latest and most important retail insights.

This week, we are joined by chef Shannon Foeller to talk about Healer Supper Club, a fast-growing Savannah dinner experience built around creativity, community and a little trust at the […] The post Savannah Heeler Supper Club first appeared on Eat It & Like It.

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Martin ist unterwegs in München Dort Trifft er Fernando Gonzalez Taqueria Con Salsa Foodblogger Fernando Gonzalez Instagram - Auf die Faust https://www.instagram.com/aufdiefaust/ Taqueria Con Salsa auf Instagram https://www.instagram.com/taqueria.consalsa/ Video Youtube Interview von Martin bei Ordio https://www.youtube.com/watch?v=sb8xdbbbWfY Sein Buch Mexico mi Amor: Eine kulinarische Reise Amazon: https://amzn.to/4tLLnkH Der Weg in die Gastronomie: Vom Senior Art Director in der Werbeagentur und Foodblogger zum eigenen Restaurant. Das Konzept der Takaria Consalsa: Authentische, puristische mexikanische Küche abseits von gängigen Klischees und Sombrero-Stereotypen. Kulinarische Highlights: Von stundenlang konfiertem Suadero (Rinderbrust) und 12 Stunden gegarter Birria bis hin zu vegetarischen Tacos mit Nopales (Kaktus). Die "Treat Yourself"-Ära: Warum die Gastro- und Eventbranche trotz schwieriger Wirtschaftslage boomt und Erinnerungen heute wertvoller sind als Sparen. Gastro-Kultur im Wandel: Der Aufstieg von Supper Clubs, authentischer Länderküche und wie Social Media für mehr Wertschätzung sorgt. Pop-up mit Ablaufdatum: Warum in der Location im ehemaligen Gasteig-Gelände im September Schluss ist und wie die Suche nach einer neuen Bleibe in München läuft.

It's time once again for our Best of the Midwest feature for 2026! Are you trying to come up with some quick getaway ideas that are only a quick trip from the Chicago area? Well, Jon Hansen, filling in for John Williams, has some great recommendations for your trip! Today, we head to beautiful Mirror […]

It's time once again for our Best of the Midwest feature for 2026! Are you trying to come up with some quick getaway ideas that are only a quick trip from the Chicago area? Well, Jon Hansen, filling in for John Williams, has some great recommendations for your trip! Today, we head to beautiful Mirror […]

It's time once again for our Best of the Midwest feature for 2026! Are you trying to come up with some quick getaway ideas that are only a quick trip from the Chicago area? Well, Jon Hansen, filling in for John Williams, has some great recommendations for your trip! Today, we head to beautiful Mirror […]

In this episode I give you my first thoughts of Omnia Dayclub and I stopped into Mayfair Supper Club to get my thoughts on their updated show.    Instagram: @conciergeconfidential_lv, @Brian_Ortega26 TikTok: @keystovegas

Supper clubs and Wisconsin go together like fried walleye and beer. It's a classic pairing, and for good reason. Whether you're new to Madison, or just want to be reminded of the best spots to get French onion soup and a brandy old fashioned, we've got you covered. Host Bianca Martin chats with former Madison Magazine editor-in-chief Andrea Behling about the magazine's definitive list on what makes a true Wisconsin supper club. This episode originally aired on March 13th, 2025

Lucy Lord joins James Smith for a wide-ranging conversation that starts with the air fryer sitting unused on 70% of UK kitchen counters and ends up tearing apart everything from protein marketing scams to the slow death of the British night out. A best-selling cookbook author and the woman behind Supper Club, Lucy is back with her third book, Love Your Air Fryer, and makes the case that cooking your own food is the most underrated act of self-care left in the modern world.

Adam visits the Walthamstow Pump House Museum in East London, a hidden gem bursting with engines, model trains, and family fun! Volunteer Victoria gives us a behind-the-scenes look at the museum's impressive Marshall steam engine, which once helped pump sewage uphill and kept Victorian London running. We also pop into the model train room, where volunteers are recreating the historic Weaver Line, complete with old-fashioned trains, a WWII bunker, and bustling high streets. The museum even has real 1967 Victoria Line tube carriages repurposed as a unique Supper Club, where diners enjoy a mashup of history and delicious Latin American cuisine inside a genuine train carriage. Families are welcome to explore, with Sunday craft sessions in the iconic pump room, DIY workshops in the Tool House for budding engineers, and a friendly tuck shop-style café offering treats and local hospitality. Whether you want to dive into engineering, try your hand at crafts, or just marvel at the machinery, there’s something for everyone, including ways to get stuck in as a volunteer!Join Fun Kids Podcasts+: https://funkidslive.com/plusSee omnystudio.com/listener for privacy information.

On MoneyFM 89.3’ Saturday Mornings Show host Glenn van Zutphen and co-host Neil Humphreys to talk to Chef Vicky Ratnani and Chef Raj Kumar about the lesser-know Sindi indian cuisine. A small sub-segment of "indian food" - Sindi came out of the partion of India and Pakistan. Recently for three nights in Singapore, Firangi Superstar restaurant hosted one of the most exciting culinary collaborations of the year brining Sindi cooking to town. Chef Vicky — one of India’s most celebrated chefs, former Executive Chef of the Queen Mary 2, TV personality, and award‑winning author — presented a deeply personal menu rooted in Sindhi cuisine, the food he grew up eating but rarely cooked professionally. Dishes like Sai Bhaji and Aloo Tukk Bravas showcased heritage elevated through modern technique. Chef Raj, Group Head Chef of The Dandy Collection, shares how Firangi Superstar is pushing Indian cuisine into new territory — bold, immersive, and unapologetically inventive. Together, they discuss the global rise of regional Indian cuisine, why Singapore is ready for this shift, and how events like the Sindhi Supper Club are rewriting expectations.See omnystudio.com/listener for privacy information.

Factcheck Andy returns as we talk about The Shark is Broken, Dragnet, The Bride, Phillip Marlowe, Chaosium-Con, Campfire Tales, Vic's Supper Club, Ghost Donkey, Slay the Spire, Pandemic Legacy, Las Vegas, The Boys, Daredevil, Arcane Arts and Cold Steel, Catan, Risk, Clockwork Torgo Sneakers, Pink Flamingos, Guardians of the Galaxy vol. 3, Nintendo tariff lawsuits, a new Chucky movie, Avengers: Endgame with extra footage, Xbox Game Pass LOWERS prices, and Flanagan leaps to Amazon. Protect your cups, it's time for a GeekShock!

Gemini, Rich and Al are reunited via the Internet for this week's episode, coming to you from Scotland, Seattle and Las Vegas. On the local front, we have extended interviews with Chef Rick Giffen of Rick's Supper Club and Anima by EDO's Joe Mikulich as well as a carbonara report from Eataly's Luca Esposito. We visit the Women In Hospitality Leadership Conference and chat with attendees. Andrew Morgan has a golf-themed Happy Hour Report. And you'll hear about Al's experiences at Taste of Stations, Anima, Vic's and a D'Agostino's whiskey tasting.

Welcome to the latest episode of the Food and Beverage Magazine Podcast, hosted by James and Olivia, your trusted Food and Beverage Magazine Editors. In this episode, the Food and Beverage Magazine Editors dive into the newest innovations shaping the culinary and hospitality landscape. First, we discuss the groundbreaking partnership between Flytrex and Little Caesars, who are revolutionizing the industry by delivering family-sized pizza orders via the Sky2 drone in just minutes. Next, we look at the booming beverage sector as Pecan Deluxe expands its Dallas facility to double its popping boba manufacturing capacity, aiming for an output of up to 100 million pounds per year. We also explore the intersection of sports and premium dining, highlighting how the Oak View Group is managing the hospitality, concessions, and culinary experience for the 2026 MLB Mexico City Series at Alfredo Harp Helu Stadium. Finally, we cover exciting dining news, from Fogo de Chao elevating the traditional churrasco experience with their new Spicy Steak to the highly anticipated Fall 2026 opening of the 1930s Art Deco-inspired Lady Delilah supper club in New York City. For full articles on these stories, expert insights, and daily industry news, always make sure to visit fbmagazine.com. Thank you for listening, and remember to bookmark fbmagazine.com so you never miss the latest trends in the food and beverage world.

In this conversation, Alexa Davis shares her journey from a traditional career in hospitality to embracing sobriety and creating the Sober Supper Club. She discusses her early experiences in the restaurant industry, the challenges of navigating alcohol culture, and the transformative decision to commit to sobriety. The conversation highlights the importance of community, personal growth, and the evolving landscape of non-alcoholic offerings in the hospitality sector.Originally from Ohio and now splitting time between New York City and Austin, Alexa Davis is a writer, book marketer, and founder working at the intersection of storytelling and hospitality.She is the Founder of Sober Supper Club, a multi-city alcohol-free dining experience redefining how people gather. What began as an intimate dinner series has grown into a national brand built on the belief that the best nights of your life don't require alcohol.https://sobersupper.clubhttps://www.instagram.com/sobersupperhttps://www.linkedin.com/in/alexa-davis-69860551https://sobersupper.club/blog/founder-story

This week, we're heading back to Paper Wing Theatre & Supper Club to talk about Avenue Q!

Send a textWhenever Chef Nikki pulls up, you know the episode is going to be a vibe.Join in on this impromptu hang as we go everywhere. Food, travel, energy, and what it really looks like to build an experience brand that's global, intimate, and completely its own lane.Nikki's the founder of High End Affair and she's out here producing microdosed supper clubs and “adult field trips” (yes, like the nostalgic brown-bag lunch… but infused). She breaks down how she designs these experiences safely and intentionally, what's in the mocktails, how she times everything, and why she vets guests before they ever get a seat at the table.We also talk about the parts people don't post on Instagram: the emotional labor of holding space for rooms full of adults, the energetic sensitivity that comes with being that perceptive, and how traveling overseas can make America feel… loud.If you've ever romanticized leaving your life behind and building something bigger, this conversation will hit.

Today, we are excited to welcome entrepreneur Megan Gross, founder of The Bonsoir, a boutique events firm that curates high-touch small events to bring startups and investors together. Megan is currently based in the San Francisco Bay Area and is expanding into South Florida. In this episode, she shares her journey, highlighting small, personalized events as the future of business relationships. Megan's Journey After college, Megan moved to Las Vegas to work for nightclubs, restaurants, and a major pool party. Drawn by a lifelong dream to live in Paris, she worked at the exclusive club Matignon near the Champs-Élysées as a VIP host. Although it failed to unfold as planned, it redirected her to the Bay Area, where she immersed herself in the startup ecosystem. After working on a platform of extraordinary experiences and then at Mastercard, she launched The Bonsoir as a niche, designing intimate gatherings for founders and investors,  blending hospitality and bold creativity. Bold Risks Megan believes in trusting her instincts and taking big risks, even without every detail in place. Her move to Paris and then into entrepreneurship were not calculated step-by-step strategies. They were decisions rooted in her conviction. Things did not always work out as expected, but each step redirected her toward something more aligned with her. A Competitive Advantage From the years she spent working at nightclubs, restaurants, and large-scale pool parties, Megan learned relationship skills that corporate settings seldom provide. Reading a room, remembering names, managing personalities, and creating the right energy are all directly applicable to business. As technology and automation grow, these human-centered skills become even more valuable in a digital-first world, where authentic connections truly stand out. Building Without Traditional Frameworks Launching her company without agency or corporate training forced Megan to create her own systems. Although it initially felt like a disadvantage, it allowed her to innovate beyond standard industry templates. She sources vendors from unexpected places, leverages global relationships, and builds unconventional events. The Purpose–People–Process Framework Connection can be engineered when purpose, people, and processes align. Purpose defines the specific goal of the gathering. People determine who must be in the room—and who should not. The process covers every touchpoint, from invitation wording to seating charts to follow-up. When those circles intersect, connections form intentionally rather than by accident. The Gather Method Megan's GATHER method is an acronym for her six event strategy components: Guest List, Atmosphere, Timing, High Touch, End Game, and Relationships. The Guest List is the most critical decision. Atmosphere sets the emotional tone. Timing ensures real interaction, and High Touch keeps her experiences personal and intentional. The End Game clarifies measurable outcomes, and Relationships are Megan's ultimate objective, with the event serving as the vehicle instead of the destination. Why Smaller Is More Powerful Megan believes intimacy drives impact. Her ideal event has fewer than 20 people, as that allows depth of conversation and meaningful follow-ups. Instead of a massive gathering, she recommends smaller, recurring events that build layered relationships over time. Scarcity and selectivity tend to elevate perceived value and strengthen engagement. Scaling a High-Touch Business Scaling micro-events presents unique challenges. Megan addressed this by productizing her dinner format, standardizing structure while keeping personalization intact. She built operational systems and hired leadership support, even when stepping away from production felt difficult. Delegation allowed her to grow without compromising on quality. Why AI Increases the Demand for In-Person Events As AI accelerates digital interaction, in-person gatherings become more valuable. When it becomes increasingly difficult to distinguish what is real online, physical presence can build trust. Technology may automate communication, but it cannot replicate a shared human experience. BIO: Megan Gross is the founder of The Bon Soir, a boutique events firm that brings together investors and startups through smart, high-touch events that build trust and accelerate deal flow. Her training comes from running high-pressure nightclubs in Las Vegas. She later worked at a unicorn startup acquired by Mastercard, helped launch Mastercard's global Priceless Experiences platform, led a global community dining initiative at Airbnb, and built The Bon Soir into a go-to event partner for venture firms. She is based in the San Francisco Bay Area, hosts The Supper Club in San Francisco, curates private dinners for funds, and produces one of the largest events in the VC platform community. Connect with Eric Rozenberg On LinkedIn Facebook Instagram Website Listen to The Business of Meetings podcast Subscribe to The Business of Meetings newsletter Connect with Megan Gross On LinkedIn The Bon Soir  

Originally Aired: February 14, 2022 (Season 9, Episode 7) Our story tonight is called Supper Club, and it's a story about adventures in cooking and friendship. It's also about less being more, a bubbling pandowdy, and the patience it takes to carefully fold a dumpling. Subscribe to our ⁠⁠⁠Premium channel.⁠⁠⁠ The first month is on us. 

On today's episode of The Cabin Podcast, we're diving into supper clubs across Wisconsin and the history behind them. Tune in to find out where to get the best old fashioneds, fish fries, and how this long-standing Wisconsin tradition came to be. The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Calumet County; https://www.wicounties.org/counties/calumet-county/ The Cabin is also presented to you by: GHT; https://bit.ly/3YigPJy Ho-Chunk Nation; https://ho-chunknation.com/

This week, Mal sits down with Freya, host of Lesbian Supper Club Podcast, to talk about finding queer community and turning a simple dinner idea into something much bigger. She shares how she built Lesbian Supper Club, what it takes to create intentional spaces for connection, and the reality of navigating a breakup while still running a business together. Follow our guest @_itsfreya, follow the show @madeitout and follow Mal @malglowenke Plus, don't miss the YouHaul or YouGhost card game. Perfect for move-ins, breakups, and girls' nights! Now available ⁠⁠⁠⁠here⁠⁠⁠⁠ :) 

John believes he's All Conference in being Minnesotan. And even though our snowmen's' heads are falling off, the sound of Martin Zellar's voice makes it easier to stick it out.  

For the full episode click here 

This week, we're heading to Paper Wing Theatre & Supper Club to talk about our night seeing Gutenberg! The Musical! — and especially what it's like experiencing this show as a full dinner theatre event.

Wisconsin agriculture is being briefed on potential changes to how they use their drones. This technology has become very popular for specific field monitoring chores and watching for insect or disease outbreaks. Ben Jarboe finds out where the disconnect is, and what's at stake for Wisconsin farmers. He gets an update from Jeramy Williams, owner of American Drone, with insight on what a drone ban could mean. Southern Wisconsin picked up a couple inches of snow overnight. Stu Muck says it's not done yet. He also warns us that temperatures are going to become brutally cold again by the end of the week. It's been surprisingly busy for the folks at Steffes Auction Group. Ashley Huhn says they've seen a real uptick in the number of auction items, and overall auction listings for 2026. He says many of the retirement auctions they're scheduling have fantastic equipment with low hours. Paid for by Steffes Group. It's time for Ag Day at the Capitol. Stephanie Hoff will be checking on policy progress. WI Assembly Ag Chair, Travis Tranel, explains a little bit more about why the state is again discussing banning margarine, especially in schools. It started with a group of dairy parents that found out their kids were being served margarine and school. Supper clubs are a staple for Wisconsin dining out experiences. Now, those supper club stories could help elevate the story of beef! Kaitlyn Kessler with the WI Beef Council tells Pam Jahnke about the campaign looking for "Real People. Real Stories" involving beef. Kessler says the state's love of supper clubs, family experiences and beef play well into this campaign. People are being asked to submit their real stories for the 2026 campaign. Paid for by Equity Livestock Sales Cooperative.See omnystudio.com/listener for privacy information.

Steph is joined by Joy where they chat about their new year's resolutions as well as their favorite supper clubs!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

With the holiday season in full swing, many of us are reminded to give back. Yet, for thousands in the Valley, hunger is a persistent, year-round struggle. In this episode of The Valley Today, host Janet Michael talks with Les Sinclair, Communications and PR Manager for the Blue Ridge Area Food Bank, to discuss the ongoing fight against food insecurity and the innovative ways the community is coming together to help. Coordinating Compassion: Food Drives and Partnerships Les explains that the weeks around the holidays are particularly challenging. Many food pantries close temporarily, giving volunteers a much-needed break, but this can leave families in need scrambling for support. Fortunately, local organizations coordinate to ensure that when one pantry closes, another remains open. This spirit of collaboration, rather than competition, sets food assistance nonprofits apart. The pair highlight the impact of community-driven food drives, such as "Scouting for Food" and the "Stamp Out Hunger" campaign by letter carriers. These initiatives make it easy for residents to donate—simply leave a bag of food by your mailbox, and volunteers do the rest. Over the years, these efforts have delivered millions of pounds of food to those in need, demonstrating the power of collective action. Supper Club: Sustaining Support Beyond the Holidays While one-time donations are vital, Les emphasizes the importance of sustaining support. The Blue Ridge Area Food Bank's "Supper Club" offers a simple way for individuals to become monthly donors, providing a steady stream of resources that allows the organization to plan and respond to needs throughout the year. Janet shares her own experience joining the Supper Club, noting how easy and impactful it is—just $10 a month can provide over 300 meals. Beyond Food: The Ripple Effect of Assistance Food assistance does more than fill empty stomachs. Les points out that when families receive food, they can redirect limited funds to other essentials, such as heating, transportation, or healthcare. They discuss the economic ripple effects of government shutdowns and changes to SNAP benefits, which can suddenly increase demand at food banks. Moreover, the rising cost of healthcare and utilities forces many to make difficult choices—sometimes between heating their homes and buying groceries. Health, Dignity, and Community Well-Being The Blue Ridge Area Food Bank is also committed to supporting community health. Through programs like "Food is Medicine" and the Healthy Pantry initiative, the organization ensures that fresh produce and nutritious options are available to those managing chronic illnesses. Les and Janet agree that access to healthy food is a cornerstone of both individual and community well-being. The Power of Volunteering and Paying It Forward As the conversation draws to a close, both hosts encourage listeners to consider volunteering—not just during the holidays, but all year long. Volunteering, they note, is not only good for the community but also deeply rewarding for those who give their time. Many who support the food bank have themselves experienced food insecurity and now seek to pay it forward. Conclusion: A Call to Action Ultimately, the fight against hunger is a collective effort that requires ongoing support, creativity, and compassion. Whether through monthly giving, organizing a food drive, or volunteering, every action counts. As Sinclair reminds us, hunger doesn't take a holiday—and neither should our commitment to helping our neighbors.

Jenna Bush Hager and Justin Sylvester chat with Neil Patrick Harris and David Burtka about their new book “Both Sides of the Glass”. Also, Jenna Bush Hager and Sheinelle Jones talk to an up-and-coming chef who is taking the philly food scene by storm by transforming a tiny supper club out of his dorm room into one of the hottest tickets in town. And Bobby Flay stopped by Jenna & Friends to teach Jenna Bush Hager and Tom Llamas how to make a juicy bacon cheeseburger. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

Another roadtrip for the Acement, this time we head north to Capo Supper Club in South Boston for Will Noonan and John Tobin Presents Wednesday Night Comedy Showcase. After doing a spot we talk with Melissa Rush, Pete McLaughlin (briefly due to audio issues) and Will Noonan. Check out John Tobin Presents at https://www.facebook.com/johntobinpresents/ and Will Noonan at https://www.instagram.com/willnoonan617/Check out Ace at https://www.aceaceto.lol/ and Scott at https://scotthigginscomedy.com/

Picture this: you roll through a bright blue gate onto a sprawling property lined with ancient oaks, lush gardens bursting with color and a quiet pond where a few friendly farm animals wander by. Live music drifts through the air, tropical flowers spill across the outdoor tables, and before you is a Caribbean-inspired feast that looks almost too beautiful to eat.Welcome to Spice Society Supper Club—a night of music, storytelling, craft cocktails and unforgettable food. The experience pops up periodically at Mill Pond Estate, a picturesque wedding venue in Seffner. And the menu is dreamed up by the estate's own chef, Khadeem Charles. Drawing on his Trinidadian and Panamanian roots, Chef Khadeem is dedicated to taking Caribbean cuisine to new heights and giving it the fine-dining spotlight it deserves.The best part? Spice Society Supper Club is open to the public, as are several of the estate's other community events, from fancy tea parties to outdoor yoga sessions.Kahdeem recently visited our studios at WUSF in Tampa. In this conversation, he dishes on Spice Society Supper Club, a food trend coming your way in 2026 and tips for cooking during the holidays, whether you're hosting four people or 400.

Picture this: you roll through a bright blue gate onto a sprawling property lined with ancient oaks, lush gardens bursting with color and a quiet pond where a few friendly farm animals wander by. Live music drifts through the air, tropical flowers spill across the outdoor tables, and before you is a Caribbean-inspired feast that looks almost too beautiful to eat.Welcome to Spice Society Supper Club—a night of music, storytelling, craft cocktails and unforgettable food. The experience pops up periodically at Mill Pond Estate, a picturesque wedding venue in Seffner. And the menu is dreamed up by the estate's own chef, Khadeem Charles. Drawing on his Trinidadian and Panamanian roots, Chef Khadeem is dedicated to taking Caribbean cuisine to new heights and giving it the fine-dining spotlight it deserves.The best part? Spice Society Supper Club is open to the public, as are several of the estate's other community events, from fancy tea parties to outdoor yoga sessions.Kahdeem recently visited our studios at WUSF in Tampa. In this conversation, he dishes on Spice Society Supper Club, a food trend coming your way in 2026 and tips for cooking during the holidays, whether you're hosting four people or 400.

In this episode, Josh Mills and Wayne McCarty are joined by fan favorite guest Michael Delgado to discuss the heist at the Louvre in Paris, a daring robbery at a major mall in Florida, and several heists that took place during hurricanes, all believed to have been committed by the international criminal organization known as the Pink Panthers. The boys also dive headfirst into the application process of a cult in Maine called "The Supper Club." Each week, the Florida Men on Florida Man podcast blends comedy with the fascinating legends, lore, and history of the wildest state in the union: Florida. To learn more about the show, visit www.fmofm.com. Please consider supporting the show at Patreon.com/fmofmpodcast.

Jenn, also known as The Channeled Baker, is an intuitive chef and medium who brings spirit and storytelling to the table—literally. With over 19 years of professional experience in the kitchen, Jenn blends her culinary expertise with mediumship to create immersive, soul-stirring food experiences. From intimate retreats and nostalgic comfort bakes to cozy pop-up cafés and her signature Supper Clubs, Jenn's work is about more than food—it's about memory, energy, connection, and healing. Whether she's channeling messages through flavor or hosting a table full of laughter and love, she invites others to experience food as a deeply emotional and spiritual practice. She calls it “food with feeling.” We call it magic on a plate. We discuss:  How food reflects what's happening within us, emotionally, physically, and energetically. Ways to reconnect with your intuition in the kitchen and cook from a place of presence. The power of setting intentions and embracing quiet moments while you cook. How grounding foods and nourishment support clarity, creativity, and sustained energy. Bringing grace, play, and family heritage into cooking as a form of spiritual practice. Learn more at about Jen at her website: https://www.channeledbaker.com/ Follow Jenn on Instagram: https://www.instagram.com/thechanneledbaker/ Follow Jenn on Facebook: https://www.facebook.com/channeledbaker Read Jenn's Substack: https://thechanneledkitchen.substack.com/?utm_campaign=profile_chips  Learn more about High Vibration Living with Chef Whitney Aronoff on www.StarseedKitchen.com  Get 10% off your order of Chef Whitney's organic spices with code STARSEED on www.starseedkitchen.com  Follow Chef Whitney Aronoff on Instagram at @whitneyaronoff and @starseedkitchen Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we talk about our respective Supper Clubs and a tale about Dave being clumsy with a precious plate. We discuss Mel's son's entrepreneurial skills, Gabby's short lived soccer career and all the extra curriculars we did as kids. The Making An Effort Podcast is a proud listener supported podcast! If you want access to bonus episodes (one coming this week!), weekly episode commentary, community chat, and provide input, we'd love you to consider supporting us at www.patreon.com/makinganeffortpodcast

On today's episode, late drop edition - we sit down with 5280 Magazine Food Editor, Mark Antonation to talk about the new Supper Club concept "Spork & Compass"Spork and Compass was started by 3 movers & shakers in the community, Ruth Tobias, Chef Mary Nguyen & himself to help bring more folks from the community to sit at the table and foster relationships through food. Before they launch their full fledged concept in 2026, they are hosting their first event October 23rd, a fundraiser dinner with 13 esteemed Chefs from around Colorado to help raise money for SAME Cafe, a local restaurant that helps the hungry & unhoused community of Colorado. Tune in to hear Mark & Kip chat it up about all things food. Talk a little about whats on his table tonight & some of his favorite spots to dine around town right now... in addition, of course, to the rundown of Spork & Compass concept and their inaugural event going down at The Regular Thursday, October 23rd.Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Today, we're diving into two of Wisconsin's favorite traditions: tailgating and supper clubs! Tune in as we share the history behind both, our experience at Lambeau Field, and some of our favorite supper clubs across the state.The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Adams County; https://www.wicounties.org/counties/adams-county/The Cabin is also presented to you by:GHT; https://bit.ly/3YigPJyOak Creek; https://www.oakcreekwi.govBest Western; https://www.bestwestern.comTDA; https://tdawisconsin.org

Ever wondered what it would be like to host a cookbook club and taste restaurant recipes with the help of a few friends?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to try a velvety eggplant caponata with burrata to serve as a stunning appetizer at your next dinner party. You'll also discover how an unexpected swap in a recipe can result in a rich, rum-kissed cake that's easy enough for a beginner to bake.Tune in for a quick dose of home cooking inspiration!***Links:The Gjelina Cookbook by Travis LettEggplant Caponata recipe can be found in the book, or try this slightly adapted version from The Brick Kitchen Kabocha Olive Oil and Bittersweet Chocolate Cake from Gjelina, developed by Nicole RuckerRadicchio salad with crispy shallots and shallot oil vinaigrette slightly adapted by No Crumbs LeftFrench apple rum cake by Jennifer Segal from Once Upon a Chef, Kari swapped the bananas for the apples for supper club, and it was a big hit!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Looking for an in-person Food Friends experience? Book a farmers' market tour with Sonya in Portland, OR!

Jenna and Sheinelle give their opinions on some internet topics causing a stir online for another edition of The Internet's Divided. Plus, Gloria Estefan and Laila Lockhart Kraner join to discuss bringing the beloved series 'Gabby's Dollhouse' to the big screen. Also, up-and coming chef RJ Smith shares how he is redefining fine dining. And, real estate broker and star of the Netflix show 'Owning Manhattan,' Ryan Serhant helps a couple find their very first home.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Retired Intelligence Unit Detective Gary Jenkins interviews author Robert Webster, president of the Kenton County Historical Society, about his book, The Beverly Hills Supper Club – The Untold Story Behind Kentucky's Worst Tragedy. Webster revisits one of America's deadliest nightclub fires, unearthing the possible mafia ties, cover-ups, and shocking safety failures that shaped this haunting night. Robert Webster outlines the rise of the Beverly Hills Supper Club in Southgate, Kentucky, noting its glamorous past hosting Las Vegas–worthy shows—and its lasting link with organized crime in Northern Kentucky. The 1977 Fire and Its Devastation On May 28, 1977, the club was engulfed in flames, ultimately claiming 165 lives—making it one of the deadliest nightclub fires in U.S. history. Safety Failures and Code Violations Webster discusses staggering oversights: overcrowding far beyond legal capacity, lack of marked or accessible exits, absence of sprinklers or alarms, unsafe wiring, poor construction, and inadequate regulatory enforcement—true firetrap conditions. Unraveling the “Untold” Story What truly sets Webster's work apart is his examination of the controversial claim that mafia operatives may have deliberately set the fire in retaliation for the owner's refusal to cooperate—a theory supported by previously unreleased documents, crew testimonies, and survivor accounts. Investigative and Legal Aftermath The episode highlights the State's formal review of the arson allegations, which concluded they lacked “proof,” being largely speculative. Meanwhile, Webster's book earned him a 2013 Kentucky History Award for its contribution to the record. Click here to get this fascinating account of this devastating fire in The Beverly Hills Supper Club – The Untold Story Behind Kentucky's Worst Tragedy. Subscribe to Gangland Wire wherever you get your podcasts, and join us each week as we uncover the stories buried beneath the headlines—and the bodies. Listen now on Apple Podcasts, Spotify, YouTube, or your favorite podcast app. Hit me up on Venmo for a cup of coffee or a shot and a beer @ganglandwire Click here to "buy me a cup of coffee" To go to the store or make a donation or rent Ballot Theft: Burglary, Murder, Coverup, click here To rent Brothers against Brothers, the documentary, click here.  To rent Gangland Wire, the documentary, click here Gary Jenkins: [00:00:00] well hey, all you wire tapper's. Good to be back here in the studio of Gangland Wire. I have a, a little bit different sort of a story. It's it's part mob and, and part fire protection and a huge fire that was you know, it really hit the headlines all over the United States back in the seventies. It's Bob Webster, Bob really appreciate you coming on the show. I appreciate the invitation. Looking forward to it now, Bob, you got, you got a pretty good accent. You, you got about as good an accent as I do. We're a little bit different speaking, aren't we? Little bit a little bit different. My New York fans and my Chicago fans I bet. And my Southern fans you know, you got that, we got that kind of Midwest twang, I guess, if you will. Exactly. Kentucky and I'm from Missouri and you know, Bob, my, my first relatives came, of course, from Virginia first, then to Kentucky, and then onto Missouri. It's the, okay. It was the immigrant path back there in the 18 hundreds, and I got a ton of them that some of 'em are still down there actually from they came here in the [00:01:00] 1860s, just before the Civil War. They came to Missouri, but okay, but deep roots there in Kentucky. Oh, guys, the, the book is inside the Beverly Hills Supper Club, the untold story behind Kentucky's Worst Tragedy, and it happened in May 28th, 1977 as the Supper Club right along the Ohio River. And Bob is from that area and he does a lot of local history down there. And Bob, you've got other books out there, correct? I do,

What makes Ishnala the most iconic supper club in Wisconsin? We sat down with the family behind it to find out. From jaw-dropping views of Mirror Lake and iconic Old Fashioneds, to decades of tradition, this spot is more than just dinner — it's an experience! Tune in now to hear all about it.