Podcasts about tail up goat

Merriam-Webster's Word of the Day for July 13, 2024 is: eclectic • ih-KLEK-tik • adjective Something described as eclectic, such as a collection or a person's tastes, includes things taken from many different sources. // The collection includes an eclectic mix of historical artifacts. See the entry > Examples: “Known for its eclectic, international flavor and its status as a bar crawl destination, this neighborhood has landed some of the city's most respected restaurants in recent years. Go to Keren for Eritrean breakfast, Lucky Buns for top-notch burgers, Lapis for refined Afghan dishes, the Game for Filipino bar food, Green Zone for Middle Eastern-flavored cocktails, and Tail Up Goat for Mediterranean toasts and fresh pasta.” — Eater.com (Washington, D.C.), 21 Mar. 2024 Did you know? Eclectic comes from the Greek adjective eklektikos, meaning “picking out, selecting what appears to be best,” which in turn comes from the verb eklegein, meaning “to select.” Eclectic was originally applied to ancient philosophers who were not committed to any single system of philosophy but instead selected whichever doctrines pleased them from every school of thought. Later, the word's use broadened to cover other selective natures, as well as the use of elements drawn from different sources. For instance, a museum with an eclectic collection may showcase pieces from a variety of styles and periods and in different media. Similarly, a person may be said to have eclectic tastes if they enjoy a broad range, rather than a single genre, of film, music, literature, etc.

Hey All and thanks for joining me again on this week's Industry Night. So excited to spend this month at Tony & Joe's down on the waterfront in Georgetown. If you live in the DMV or have ever visited this city chances are you've been here. They have one of the best patios. It looks out on the Potomac with views of the Kennedy Center. Seriously on a gorgeous day you want to sit out on that patio with a tray of fresh shucked oysters and a glass of Rose and watch the boats go by. So special thanks as always to Greg Casten for being such a tremendous supporter of me, this show and the work that I do. I'm going to chat with Greg in a minute about the history of Tony and Joes and Tony - Greg's Uncle Tony - who was such a character and just recently passed away. Later in the show, I'll be chatting with good friend and wine authority Winn Roberton. Winn runs the show at Michael Mina's Bourbon steak and I love talking wine with him. And by the end of today's show, you will too. But first — one of my favorite things to do is talk about where I am eating and I kid you not, I have been seriously out and about and eating all the good things — mostly! -I celebrated the Lunar New Year with Scott Drewno & Danny Lee at Chiko for their Lunar New Year Tea — They brought in Jill Nguyen of Capitol Jill Baking and Caroline Ta of Sweets by Caroline — ginger scones, dumplings, tea sandwiches and milk buns -Popped into Fiola for a glass of Mt Etna Bianco & airy gnocchi -Love a Rasika check in and on a Friday it is hopping -I've been to Moon Rabbit twice in the last two weeks — it is that good — you may have listened to my show with Kevin Tien & Susan Bae and team that I did there before they opened and everything that we talked about — their intention, commitment, passion — it all ends up on the plate. There's also a really sunny vibe — they are all so happy to be there and be open and be serving delicious mod -Vietnamese. Do not miss the pate chaud or any of Susan's desserts. -I stopped by Tail Up Goat. They are now doing a tasting menu only in the dining room so I just sat at the bar had a wonderful glass of La Croix Gratiot Les Zazous — a truly lovely white that Bill Jensen recommended. He also poured me a funky wine - Sipon from Slovenia — and of course he poured me a riesling because it makes him crazy that I don't like it an I have to tell you — he didn't even try. He poured me a riesling that had a sweet finish and I was like you gotta be kidding me. When I bring in Winn we are going to talk about Somms and their love of riesling Last one — although I have so many more places that I have been — I went to Service Bar. Now if you know me you know I'm not really a cocktail drinker. But it had been a minute since I had been in and I was looking forward to catching up with Christine Kim. Again, the city was pretty lit up. U Street had bars filled and people waiting on lines to get in and other people pouring out of the bars. So fun. They play amazing music and if you are a cocktail drinker while the place looks like a hole in the wall — the cocktails are thoughtful, balanced and well made Okay! On to today's show! When you are at Bourbon Steak there is a very tall individual walking around busily taking care of all the patrons — you cannot miss Winn Roberton the head sommelier at Bourbon Steak. And there's over 750 labels on that wine list! A local boy! Raised in Washington, DC, Winn's journey into the world of wine started as a server at Bourbon Steak in 2008. Quotes "Turning this complex into an island demanded unique efforts. Sometimes, reaching it required a boat, reflecting resilience and determination." - Winn Roberton "I love sparkling wine, especially champagne. It's versatile and food-friendly, my go-to choice both at home and when I'm out." - Winn Roberton Chapters 00:00 - Introduction 03:50  - Rasika: A Culinary Delight with Vibrant Flavors 06:42  - Service Bar: Crafted Cocktails and Inviting Ambiance 16:06  - Embarking on a Journey through Hospitality and Wine 20:43  - Decoding the Intricacies of Wine Flavors 29:14  - Fostering Wine Conversations and Building Connections 29:58  - Exploring and Navigating the Vast World of Wine 35:14  - Unpacking the Nuances of Hospitality, Tea, and Wine Lists 37:01  - Discovering the World of Unique Sparkling Wines 39:28  - Revealing Champagne Secrets for Enthusiasts 44:10  - Anticipating Future Changes in the Business Landscape 49:53  - Conclusion Guests Social Media Links: Winn Roberton Instagram: https://www.instagram.com/bourbonsteakdc?igsh=enR3dGF0bmcyOGd6 Facebook:https://www.facebook.com/bourbonsteakdc Website: https://www.fourseasons.com/washington/dining/restaurants/bourbon_steak/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Powered by Heartcast Media http://www.heartcastmedia.com

Michelin's 2021 Washington, DC Sommelier Award Winner Bill Jensen is the Co-Owner & Beverage Director of Tail Up Goat & Reveler's Hour in the Adams Morgan neighborhood of Washington, DC. He loves Riesling so much that he is on the Steering Committee for FLXcursion, an International Riesling Expo in the Finger Lakes — which we will get into, cause you all know how I feel about Riesling — is not my thing. At the height of the pandemic lockdown, Bill got creative and launched the widely beloved Tail Up Goat Wine School. He believes and I quote “that drinking should be an act of replenishment, renewal, and discovery, and that wine functions best when it is not only about what's in the glass but becomes the sum of the place and the people who produce it” and I love that sentiment. In fact I love it so much that while talking with Bill about what's happening in the wine & restaurant worlds WineLair's Alissa Pelkola blind-pours us a few wines to see how good our palates really are. Quotes I think standardizing wages for people in the front and the back of the house and doing it in a more equitable way, in a more. Consistent weight will ultimately make for a better industry. - Bill We always hope that people treat the restaurant and hospitality industry as a career with same professionalism as other businesses - Bill Our Guests Bill Jensen https://www.revelershour.com/universe https://www.instagram.com/universeinaglass Featuring Nycci Nellis https://www.instagram.com/nyccinellis https://www.thelistareyouonit.com ‌Chapters 00:00 Introduction 01:54 Experience in Waldorf Astoria 05:33 Introducing Alissa Pelkola 06:35 Alissa's role 08:10 Wine list and wine pairing 09:39 Handling wines in special occasions 12:12 Bill getting into wine business 19:57 Wine tasting 25:19 Wine program 30:22 More wine tasting 37:56 Service charge and fees 48:42 Wine feedback 51:05 Links and resources Produced by Heartcast Media http://www.heartcastmedia.com

Hosted by David and Nycci Nellis. On today's show: • Bill Jensen is co-owner and beverage director of the Tail Up Goat and the Reveler's Hour in Adams Morgan. Among many awards of note, he was honored with Michelin's 2021 Washington, D.C. Sommelier Award. He's in to treat us to some tastes and talk of his wine favorites from the Finger Lakes for your Thanksgiving table; • Lane Levine owns A Friendly Bread, launched four years ago as a fresh sourdough bread business. He has mastered that which previously seemed impossible - producing a preassembled, frozen, single-serve, heat-and-eat sourdough grilled cheese sandwich that heats to a crispy, gooey meal in under 10 minutes. We get to try some in studio; • Hungry yet? Get ready for more when James Wozniuk, owner and executive chef of the Makan Malaysian restaurant in Columbia Heights joins us. Makan is an immersion in the complexities and simple pleasures of Malaysian dining. And, by the way, Makan was included on the Michelin Bib Gourmand List in 2021 and 2022; • Chef Stefano Marzano is president, founder and culinary director of Mighty Meals, providing a convenient, healthy meal delivery service made with locally sourced ingredients by professional chefs, all from a menu that changes weekly.

Hosted by David and Nycci Nellis. On today's show: • Bill Jensen is co-owner and beverage director of the Tail Up Goat and the Reveler's Hour in Adams Morgan. Among many awards of note, he was honored with Michelin's 2021 Washington, D.C. Sommelier Award. He's in to treat us to some tastes and talk of his wine favorites from the Finger Lakes for your Thanksgiving table; • Lane Levine owns A Friendly Bread, launched four years ago as a fresh sourdough bread business. He has mastered that which previously seemed impossible - producing a preassembled, frozen, single-serve, heat-and-eat sourdough grilled cheese sandwich that heats to a crispy, gooey meal in under 10 minutes. We get to try some in studio; • Hungry yet? Get ready for more when James Wozniuk, owner and executive chef of the Makan Malaysian restaurant in Columbia Heights joins us. Makan is an immersion in the complexities and simple pleasures of Malaysian dining. And, by the way, Makan was included on the Michelin Bib Gourmand List in 2021 and 2022; • Chef Stefano Marzano is president, founder and culinary director of Mighty Meals, providing a convenient, healthy meal delivery service made with locally sourced ingredients by professional chefs, all from a menu that changes weekly.

On this very special episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino talk to Tail Up Goat co-owner and sommelier Bill Jensen. Michelin recently named Bill their sommelier for Washington D.C., a prestigious honor for anyone in the hospitality industry. Philip and Nyesha talk to Bill about his impressive wine list and the process behind creating it. Links: Happy Mouth Podcast Instagram We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

In this episode, I interview Bill Jensen, co-founder of Tail Up Goat & Reveler’s Hour in the Adams Morgan enclave of Washington, DC. Bill is a veteran of some of DC’s finest restaurants, he’s an incredibly knowledgeable wine professional, and – most importantly – uses his time, talents and resources for good in the community.

On this episode, Ray talks about chef Jon Sybert's D.C. neighborhood Michelin starred restaurant Tail Up Goat. How the restaurant came to be, what's behind the name "Tail Up Goat", and the oddity of the D.C. lunch scene are all covered during this episode. For more on chef Jon Sybert and Tail Up Goat, visit spoonmob.com/tailupgoat. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Starting today, on this special addition of Opening Soon, which we will be optimistically dubbing hereafter RE-Opening soon, we are talking to chefs and restaurateurs impacted by the Coronavirus Crisis. We hope to get some advice, share some of the pain and find hope for the future.Its heartbreaking to see the very establishments that nourish our bellies and souls and serve as the heart of our communities on the front lines of this crisis. The economic impact is devastating. There are over 15.6 billion people employed in the industry talking home over $300B in wages each year. In this episode: Matt Accarrino of SPQR, Hugh Acheson of The National, Empire State South, Spiller Park Coffee and Seed Life Skills, and Brittany Anderson of Metzger Bar & Butchery.Opening Soon is powered by Simplecast.

Starting today, on this special addition of Opening Soon, which we will be optimistically dubbing hereafter RE-Opening soon, we are talking to chefs and restaurateurs impacted by the Coronavirus Crisis. We hope to get some advice, share some of the pain and find hope for the future.Its heartbreaking to see the very establishments that nourish our bellies and souls and serve as the heart of our communities on the front lines of this crisis. The economic impact is devastating. There are over 15.6 billion people employed in the industry talking home over $300B in wages each year.In this episode: David  Helbraun & Lee  Jacobs of Helbraun Levy, Jill Tyler of Tail Up Goat, and  Chris  Shepherd of Underbelly Hospitality.Opening Soon is powered by Simplecast.

This week, notorious locavore Opie Crooks - executive chef of A Rake’s Progress, and hospitality hero - Jill Tyler, co-owner of Tail Up Goat and Reveler’s Hour, join us from the frontlines of what’s been an emotional week, to discuss their closings of their restaurants in response to the COVID-19 emergency. We call for action and legislation that will affect D.C.’s restaurant industry in the interim (#ShutUsDown). Opie dabbles in baking bread, Jill gets swole with push-ups, Mathew grows his homesteading, and Eddie moves into his parent’s basement. Powered and distributed by Simplecast.

This week, Ann Limpert, Executive Food Editor of the Washingtonian keeps it cool on the hot seat, as she divulges her pastry past, serves up some “crispy” personal pizza predilections, and offers a deep dive into some of the food-critique-calculus behind the recently released “The 100 Very Best Restaurants.” Eddie buddies up with Hippocrates and Heisenberg, and Mathew apes out over wet martinis. Powered and distributed by Simplecast.

On today's episode of All in the Industry®, host Shari Bayer's guest is Scott Conant, one of the country’s top chefs and restaurateurs. A graduate of the Culinary Institute of America, Scott’s career spans over 30 years, including multiple restaurants, an enthusiastic following of fans and an ever-expanding brand. He opened L’Impero in 2002, garnering a three-star review from The New York Times, the title of “Best New Restaurant” from the James Beard Foundation, and he was named one of America’s Best New Chefs in 2004, among other accolades. His current restaurants include Mora Italian in Phoenix, Arizona; and Italian steakhouse Cellaio at Resorts World Catskills in Monticello, New York; plus, he has his signature line of cooking and pantry essentials, Sprezza. Scott has appeared on the Today Show, The Chew, CBS’ The Talk and Good Morning America, and is a regular judge on Chopped, consistently one of Food Network’s highest rated programs. In May 2018, Best Baker in America premiered its second season on Food Network with Scott as the host. He has also published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook. Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Tail Up Goat in Waashington DC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! All in the Industry is powered by Simplecast.

This week’s episode of Opening Soon is all how to Hire & Train the best of the best and how to keep them from jumping ship amidst the chaos of opening. Once you have a team in place how do you instill and maintain a culture that keeps you and your employees happy and thriving? We are joined by award winning Chef Steven Satterfield of Miller Union in Atlanta, Ga. Miller Union is celebrating 10 years this November. As well as Chef/Owner Jon Sybert and Service Director/Owner Jill Tyler of Michelin Starred Tail Up Goat in Washington DC. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate This episode is brought to you by BentoBox, a platform that connects restaurants with people. Learn more at getbento.com/openingsoon. For a limited time, BentoBox will waive the website setup fee for all Opening Soon listeners. Offer expires August 20. Opening Soon is powered by Simplecast.

Tail Up Goat is one of the best restaurants in DC and a big time favorite of mine. They have a Michelin Star for a good reason. Get legally high and enjoy my experiences with me.  Hear the 4 minute and 20 second audio review that also highlights funny marijuana ringtones!  See the restaurant and food photos at https://HighSpeedDining.com  World Class Weed and World Class Food!  High Speed Dining in Legal Recreational Marijuana States all over the USA and World. When it's 420 it's Tail Up Goat time: http://www.tailupgoat.comGET MARIJUANA RINGTONES

Tail Up Goat is one of the best restaurants in DC and a big time favorite of mine. They have a Michelin Star for a good reason. Get legally high and enjoy my experiences with me.  Hear the 4 minute and 20 second audio review that also highlights funny marijuana ringtones!  See the restaurant and food photos at https://HighSpeedDining.com  World Class Weed and World Class Food!   High Speed Dining in Legal Recreational Marijuana States all over the USA and World. When it's 420 it's Tail Up Goat time: http://www.tailupgoat.com

Welcome to "The Highest Chefs" Michelin Star Birthday Special. See me eat the best Birthday Desserts from 13 of Washington, DC's finest restaurants. We featuring HALF of DC's Michelin Star restaurants all while high on legal recreational marijuana.  These are some of the best restaurants and buds on the East Coast RESTAURANTS: Minibar, The Dabney, Siren, Masseria, Komi, Tail Up Goat, Bresca, Fiola, Marcel's, Sushi Nakazawa, Mirabelle & Hazel.  BUD STRAINS: Gelato Cake, Dirt Nap, Crippy Killer, Goji Og, Lotus Head, Girl Scout Cookies, Bubblegum, Facewreck Haze, Space Monkey* Follow the Journey https://HighSpeedDining.com to follow the journey. * Get Marijuana and Food Ringtones https://itunes.apple.com/us/artist/id1451425333&app=itunes

This week we visit the glitz, glamour, and denim of wine with Bill Jensen of James Beard Award-nominated Tail Up Goat. Bill doubles-down on a storied D.C. neighborhood, Mathew gets a little brown on his nose, and Eddie pines for big beers -- and he cannot lie.

Audio Episode #1 - The long form audio show companion to High Speed Dining Restaurant Video Episodes. 500 Fine Dining Restaurant meals in one year legally high on the finest marijuana. Get inside the mind and hear the stories from Joel Haas and his Worldwide Legal Marijuana and World Class Food tour. HSD is a comedy show that revolves around weed and the World's absolute best restaurant meals.  Get high and enjoy the show! For more info visit HighSpeedDining.comGET MARIJUANA RINGTONESWashington, DC Restaurants: Elle, Gravitas, Nostos, Reverie, Le Diplomate, Del Mar, Siren, Roses Luxury, Tail Up Goat, Mirabelle, Rooster and Owl, Mintwood PlaceThanks for checking out High Speed Dining. I’m Joel Haas. I’m having a blast eating legally high and bringing you these videos.  It's going to be a long, fun year with over 500 restaurant meals on the agenda.  I did it last year and it was simply amazing.  This year I’ll be releasing at least three videos a week from all over the World in all legal recreational marijuana states.  I will also hit Toronto, Amsterdam and other places to see what great legal weed and food there is around the globe.  This is a work in progress and will get better and more entertaining over time. I appreciate you coming along for the trip!

Audio Episode #1 - The long form audio show companion to High Speed Dining Restaurant Video Episodes. 500 Fine Dining Restaurant meals in one year legally high on the finest marijuana. Get inside the mind and hear the stories from Joel Haas and his Worldwide Legal Marijuana and World Class Food tour. HSD is a comedy show that revolves around weed and the World's absolute best restaurant meals.  Get high and enjoy the show! For more info visit HighSpeedDining.com Washington, DC Restaurants: Elle, Gravitas, Nostos, Reverie, Le Diplomate, Del Mar, Siren, Roses Luxury, Tail Up Goat, Mirabelle, Rooster and Owl, Mintwood Place Thanks for checking out High Speed Dining. I’m Joel Haas. I’m having a blast eating legally high and bringing you these videos.  It's going to be a long, fun year with over 500 restaurant meals on the agenda.  I did it last year and it was simply amazing.  This year I’ll be releasing at least three videos a week from all over the World in all legal recreational marijuana states.  I will also hit Toronto, Amsterdam and other places to see what great legal weed and food there is around the globe.  This is a work in progress and will get better and more entertaining over time. I appreciate you coming along for the trip! GET MARIJUANA RINGTONES

Hosted by David and Nycci Nellis. Today: • On June 19 D.C. residents will vote on Initiative 77, the highly controversial proposal to eliminate the tipped minimum wage in all District restaurants. The ballot measure has the potential to transform the way restaurants operate, servers and bartenders are paid, and diners eat out. Good? Bad? The answer's not all that easy. So, in with us today to discuss all sides of the issue are two of D.C.'s highest profile restarateurs, Jill Tyler, co-owner of Tail Up Goat, and Genevieve Villamora, co-owner of Bad Saint, as well as a seasoned server, Thea Merl. • Candy Schibli is the owner and founder of the Southeastern Roastery, a small batch specialty coffee roasting company in D.C. One of her main focuses is to incorporate women throughout her supply chain. We sip, sample and chat about how women are making an impact in what still is a male-dominated industry. • This month, at the Ritz-Carlton Washington, D.C.'s Quadrant Bar & Lounge launched a revolutionary, sound-aged spirits program using sonic wave technology to mimic the taste and qualities of traditionally aged spirits. Quadrant's lead mixologist, Chris Mendenhall, is in to tell us about it and to pour some tasty spirits. • What makes the wines of Margaret River, Western Australia, so different from the rest of Australian wines? Australian Bruce Dukes is a consultant and winemaker. He's in with tastes and talk of exceptional, but not yet widely appreciated, Margaret River wines.

Hosted by David and Nycci Nellis. Today: • On June 19 D.C. residents will vote on Initiative 77, the highly controversial proposal to eliminate the tipped minimum wage in all District restaurants. The ballot measure has the potential to transform the way restaurants operate, servers and bartenders are paid, and diners eat out. Good? Bad? The answer’s not all that easy. So, in with us today to discuss all sides of the issue are two of D.C.’s highest profile restarateurs, Jill Tyler, co-owner of Tail Up Goat, and Genevieve Villamora, co-owner of Bad Saint, as well as a seasoned server, Thea Merl. • Candy Schibli is the owner and founder of the Southeastern Roastery, a small batch specialty coffee roasting company in D.C. One of her main focuses is to incorporate women throughout her supply chain. We sip, sample and chat about how women are making an impact in what still is a male-dominated industry. • This month, at the Ritz-Carlton Washington, D.C.’s Quadrant Bar & Lounge launched a revolutionary, sound-aged spirits program using sonic wave technology to mimic the taste and qualities of traditionally aged spirits. Quadrant’s lead mixologist, Chris Mendenhall, is in to tell us about it and to pour some tasty spirits. • What makes the wines of Margaret River, Western Australia, so different from the rest of Australian wines? Australian Bruce Dukes is a consultant and winemaker. He’s in with tastes and talk of exceptional, but not yet widely appreciated, Margaret River wines.