Podcast appearances and mentions of tapas bar

Das Leg ist voll: Zu diesem besonderen Jubiläum erwartet euch eine besondere Folge. Zu Gast ist Dan Dawson. Der PDC-Kommentator, -Reporter und -Interviewer berichtet von skurrilen Erlebnissen auf der Pro Tour, nennt seine WM-Favoriten und die nächsten Überraschungskandidaten. Außerdem Thema: Eine Empfehlung für eine Tapas-Bar in Göttingen neben der Lokhalle, ein personalisierter Schal mit dem Antlitz von Andrew Gilding, ein Gedicht zu Ehren von 501 Folgen Checkout. P.S. Wir bringen T-Shirts zum Jubiläum auf den Markt! HIER entlang! HIER könnt ihr die komplette WM durchtippen! HIER könnt ihr unsere Prediction bei YouTube schauen! HIER geht's zum Tippspiel!     +++ Hier ist unser Instagram-Channel +++ +++ Das X-Profil von Checkout ist hier +++ +++ ...Du möchtest deinen Podcast auch kostenlos hosten und damit Geld verdienen? Dann schaue auf www.kostenlos-hosten.de und informiere dich. Dort erhältst du alle Informationen zu unseren kostenlosen Podcast-Hosting-Angeboten. kostenlos-hosten.de ist ein Produkt der Podcastbude.Gern unterstützen wir dich bei deiner Podcast-Produktion.

Das Leg ist voll: Zu diesem besonderen Jubiläum erwartet euch eine besondere Folge. Zu Gast ist Dan Dawson. Der PDC-Kommentator, -Reporter und -Interviewer berichtet von skurrilen Erlebnissen auf der Pro Tour, nennt seine WM-Favoriten und die nächsten Überraschungskandidaten. Außerdem Thema: Eine Empfehlung für eine Tapas-Bar in Göttingen neben der Lokhalle, ein personalisierter Schal mit dem Antlitz von Andrew Gilding, ein Gedicht zu Ehren von 501 Folgen Checkout. P.S. Wir bringen T-Shirts zum Jubiläum auf den Markt! HIER entlang! HIER könnt ihr die komplette WM durchtippen! HIER könnt ihr unsere Prediction bei YouTube schauen! HIER geht's zum Tippspiel!     +++ Hier ist unser Instagram-Channel +++ +++ Das X-Profil von Checkout ist hier +++ +++ ...Du möchtest deinen Podcast auch kostenlos hosten und damit Geld verdienen? Dann schaue auf www.kostenlos-hosten.de und informiere dich. Dort erhältst du alle Informationen zu unseren kostenlosen Podcast-Hosting-Angeboten. kostenlos-hosten.de ist ein Produkt der Podcastbude.Gern unterstützen wir dich bei deiner Podcast-Produktion.

Folge 64: Euer Leben wird besser mit dieser Folge! Gerichte die glücklich machen, besser backen und ein bunteres Leben Wie wäre es mit mehr als Tapas? „Die spanische Landküche“, das neue Kochbuch von José Pizzaro bietet deutlich mehr. Dabei nimmt er uns „nur“ mit auf eine Reise zu seinen Wurzeln - dem Bauernhof seiner Familie - und erzählt nebenbei ein paar liebevolle Geschichten über seine Mutter und Großmutter. Er selbst führt mittlerweile drei Restaurants in London, JA auch eine Tapas-Bar. Viel wichtiger aber: Hier im spanischen Hinterland nähe Portugal werden seit Generationen einfache, aber raffinierte Gerichte zubereitet. 70 dieser traditionellen – auch modernen - Rezepte finden sich im Buch. Ein „Must-have“ für alle Spanien-Fans und Liebhaber der mediterranen Küche. Auch wenn Gregor erst die richtige Wurst suchen musste… Gefunden hat Patrick dafür den richtigen „Kniff“, „Dreh“ ja auch das ein,- oder andere „Geheimnis“ beim Backen. Im heutigen „Schnellkochpod“ (ein Kochbuch schnell besprochen) zeigt der Engländer Matt Adlard in seinem Buch „bake it better“ wie es in der heimischen Backstube endlich rund läuft. Zwar leider nur auf englisch dafür aber mit metrischem System. Ihr ganz eigenes „System“ hat auch Graciela Cucchiara. Die bezaubernde Wahl-Münchnerin mit Argentinischen Wurzeln, kocht eigentlich immer ohne Rezept. Für ihr Buch „Mamma Mia“ hat sie sich aber noch mal überwunden. Und das ist auch gut so, meint Patrick. Bunt, quirlig, authentisch – wie sie selbst – vor allem aber lecker! Dafür steht Cucchiara, die uns in diesem Buch Ihr Leben und damit ihr ganz persönliches Italien näherbringt. Dabei ist sie uns in der Tat sehr nahegekommen. Graciela hat uns in Köln besucht und gemeinsam mit uns gekocht. Mehr dazu im anschließenden Interview. Videos und Bilder im KochbuchCheck-Insta-Kanal. Hier gibt es die Bücher*: "Die spanische Landküche" bei Genialokal: https://tidd.ly/4ePrzGr // oder hier bei Amazon: https://tinyurl.com/2ywkqbvr // "bake it better" bei Genialokal: https://tidd.ly/4hfWjlQ // oder hier bei Amazon: https://tinyurl.com/24xwdwr8 // "Mamma Mia" bei Genialokal: https://tidd.ly/3C3DnGs // oder hier bei Amazon: https://tinyurl.com/2b5m5q5a ////// Sonstige Links: https://josepizarro.com/ // https://mattadlard.com/ // https://alimentaridagraciela.com/ // *Diese Links sind sogenannte Affiliate-Links. Wenn du auf so einen Affiliate-Link klickst und über diesen Link einkaufst, bekommen wir von dem betreffenden Online-Shop oder Anbieter eine Provision. Für dich verändert sich der Preis nicht.

Pablo Morales, the owner of Paripe Tapas Bar joins Michael to explore the wonder that is Spanish cuisine!See omnystudio.com/listener for privacy information.

In this episode of "The Truth in This Art," host Robb Lee interviews Zoe Baez, a seasoned chef with over 15 years in the culinary industry. Zoe shares her journey from being inspired by her grandmother's cooking to pursuing formal culinary education and gaining hands-on experience in professional kitchens. She discusses her entrepreneurial venture in Puerto Rico, her international culinary experiences, and her unique fusion of Puerto Rican and Spanish flavors. The conversation also touches on the role of food in travel, menu development, overcoming kitchen challenges, and favorite dishes.Episode Highlights:Zoe Baez's culinary journey (00:01:22) Chef Zoe discusses her background, passion for cooking, and her culinary experiences in different states.Influences in culinary passion (00:04:25) Zoe talks about her early influences, including her grandmother and her first experiences with cooking.Memorable family dishes (00:07:51) Chef Zoe shares her favorite dishes from her grandmother and her own culinary experiments with beer-infused dishes.Career choice and early kitchen experiences (00:10:55) Zoe Baez discusses her decision to pursue a career in the culinary industry and her early experiences in professional kitchens.Learning through diverse kitchen experiences (00:17:19) Zoe explains how working in different kitchens and communities has enriched her knowledge and skills as a chef.Exploring new culinary experiences (00:18:46) Zoe Baez discusses her approach to exploring new places and their culinary specialties when traveling.Signature Dishes (00:23:44) Chef Zoe describes a memorable dish she created that represents her culinary style and heritage.Menu Development (00:29:09) Zoe explains her approach to menu development, considering seasonality, local availability, and the preferences of her clients.Key Takeaways:1. Find Your Inspiration: Discover what ignites your culinary passion, whether it's a family tradition, a favorite TV show, or a memorable meal.2. Invest in Education: Formal training and hands-on experience are crucial steps in becoming a professional chef.3. Be Bold: Take risks and start your own culinary venture, using customer feedback to refine your creations.4. Travel and Learn: Exploring different cultures and cuisines can significantly broaden your culinary expertise and perspective.Website and Socialschefzoebaez.comX: @chefzoebaezInstagram: chefzoebaezFacebook: Zoé Baez LinkedIn: Zoe Baez

Ever wondered what it takes to transition from a successful 30-year career in hair styling to founding a booming restaurant group? I just had the most incredible conversation with Gocha Hawkins, a restaurateur who's taking Atlanta by storm. She shares how she channeled her passion for cooking and community into several restaurants, a tapas bar, a food truck, and even a gourmet retail line.  Whether you're a foodie, a business owner, or just someone who loves a good success story, you don't want to miss this episode!Can't-miss moments:What made Gocha leave her successful hair stylist career behind and go all in on a restaurant (no outsourcing to a manager or operator... she literally went all in, and it's seriously inspiring)Serving people and solving problems: when the wait time hits an hour, most restaurants just let the time get longer. Gocha came up with a genius move to serve people AND keep wait times down (it may or may not involve creative use of a food truck)...How Gocha turned a potential disaster into a money-making opportunity during the pandemic. This'll make you rethink your approach to tough times...The one thing Gocha says separates a "server" from an "order taker". I's a game-changer for any customer-facing business (and for you foodies: this distinction is how I find great food in nearly every city I visit)...Feeling beat down by inflation? Gocha's got an AWESOME perspective shift to help you reframe and keep kicking ass during tough times...Taking a little detour: Gocha and I chat about my days in the service industry, and I reveal the secret alliance strategy I used as a server that helped me turn tables faster...Gocha's bio:Gocha Hawkins is a visionary celebrity chef and the owner of the renowned Gocha's Breakfast Bars and Gocha's Tapas Bar, which provide upscale, tantalizing cuisine that promises an unparalleled dining experience. Transitioning from a successful career in cosmetology, where she worked with A-list celebrities, to conquering the culinary world, Gocha's journey has been marked by resilience and determination. Hawkins' tremendous success has underscored the importance of community, prompting her to give back by orchestrating events that emphasize community engagement through educational workshops, local high school partnerships where she helps develop teens in the community, and food drives for underserved communities. Resources and links:Gocha's Breakfast Bar WebsiteBreakfast Bar on InstaGocha on InstaSupport the Show.Let's collab: Book a chat Work with Angie Get the PTKA book Let's connect: Angie's FB Page Angie on IG Angie on YT If you dig the show and want to help bring more episodes to the world, consider buying a coffee for the production team!

Fluent Fiction - Catalan: How a Tiny Tapas Bar Became La Rambla's Hidden Gem Find the full episode transcript, vocabulary words, and more:fluentfiction.org/how-a-tiny-tapas-bar-became-la-ramblas-hidden-gem Story Transcript:Ca: El sol brillava suaument sobre La Rambla de Barcelona.En: The sun was shining gently over La Rambla in Barcelona.Ca: Era un matí d'estiu.En: It was a summer morning.Ca: La brisa marina feia ballar les fulles dels arbres.En: The sea breeze made the leaves of the trees dance.Ca: Enmig d'aquest bullici, hi havia un petit bar de tapes.En: Amid this hustle and bustle, there was a small tapas bar.Ca: Era l'orgull de Jordi i Montserrat, una parella que treballava molt.En: It was the pride of Jordi and Montserrat, a hardworking couple.Ca: Jordi, un home amb un somriure amable, preparava les tapes amb molta cura.En: Jordi, a man with a friendly smile, prepared the tapas with great care.Ca: De bon matí, anava al mercat a buscar els millors ingredients.En: Early in the morning, he went to the market to find the best ingredients.Ca: Montserrat, elegant i atenta, s'encarregava de les begudes i els clients.En: Montserrat, elegant and attentive, took care of the drinks and the customers.Ca: Tots dos gaudien d'aquell racó, el seu petit refugi.En: Both enjoyed that little corner, their small refuge.Ca: Un dia, van arribar molts turistes.En: One day, many tourists arrived.Ca: Eren la una del migdia i l'olor de les tapes fregides omplia l'aire.En: It was one o'clock in the afternoon, and the smell of fried tapas filled the air.Ca: Jordi estava ocupat a la cuina, tallant pernil serrano i formatge manchego.En: Jordi was busy in the kitchen, slicing serrano ham and manchego cheese.Ca: Montserrat servia els plats ràpidament.En: Montserrat served the dishes quickly.Ca: Els clients reien i xerraven, gaudint de cada mos.En: The customers laughed and chatted, savoring every bite.Ca: Però, de sobte, va entrar un home estrany al bar.En: But suddenly, a strange man entered the bar.Ca: Era alt, amb ulleres fosques i un barret.En: He was tall, with dark glasses and a hat.Ca: L'home va fer una ullada ràpida a la sala i es va acostar a Montserrat.En: The man gave a quick glance around the room and approached Montserrat.Ca: Amb una veu profunda, va dir: "He escoltat que aquí hi ha les millors tapes de la ciutat.En: With a deep voice, he said, "I've heard that here you have the best tapas in the city."Ca: "Montserrat, amb un somriure, li va respondre: "Sí, senyor, ho pot provar.En: Montserrat, with a smile, replied, "Yes, sir, you can try them.Ca: Quin plat li agradaria?En: What dish would you like?"Ca: "L'home va demanar una selecció de tapes.En: The man ordered a selection of tapas.Ca: Jordi va treballar amb dedicació, preparant cada plat amb molta cura.En: Jordi worked diligently, preparing each dish with great care.Ca: Quan l'home va tastar la primera tapa, va somriure.En: When the man tasted the first tapa, he smiled.Ca: Va continuar tastant cada plat amb satisfacció.En: He continued tasting each dish with satisfaction.Ca: Finalment, es va aixecar i va deixar una nota sobre la taula.En: Finally, he stood up and left a note on the table.Ca: Montserrat la va recollir.En: Montserrat picked it up.Ca: Era una carta de recomanació per una guia gastronòmica famosa.En: It was a recommendation letter for a famous gastronomic guide.Ca: Aquell home era un crític de renom.En: That man was a renowned critic.Ca: L'endemà, el bar de Jordi i Montserrat estava ple de gent.En: The next day, Jordi and Montserrat's bar was full of people.Ca: El seu bar havia estat recomanat a la guia gastronòmica com un dels millors llocs de tapes de Barcelona.En: Their bar had been recommended in the gastronomic guide as one of the best tapas spots in Barcelona.Ca: Els dos van somriure, orgullosos de la seva feina i el seu petit bar.En: They both smiled, proud of their work and their little bar.Ca: Els mesos següents, el bar va continuar creixent.En: In the following months, the bar continued to grow.Ca: Jordi i Montserrat van seguir treballant amb amor i dedicació.En: Jordi and Montserrat kept working with love and dedication.Ca: La família i els amics els visitaven sovint, compartint moments d'alegria i bon menjar.En: Family and friends often visited them, sharing moments of joy and great food.Ca: I així, amb la seva passió i treball dur, van convertir el petit bar de tapes en una joia de La Rambla.En: And so, with their passion and hard work, they turned the small tapas bar into a gem of La Rambla.Ca: Cada dia era una nova oportunitat per oferir el millor d'ells a la seva estimada ciutat de Barcelona.En: Every day was a new opportunity to offer the best of themselves to their beloved city of Barcelona. Vocabulary Words:gently: suaumentbreeze: brisahustle: bullicihardworking: que treballava moltfriendly: amableelegant: elegantattentive: atentarefuge: refugitourists: turistesfilled: ompliaslicing: tallarserrano ham: pernil serranomanchego cheese: formatge manchegochatted: xerravensavoring: gaudintstrange: estranyglance: ulladadeep: profundaselection: selecciódiligently: dedicaciótasted: tastarstood up: es va aixecarrenowned: de renomrecommendation: recomanacióguide: guiaproud: orgullososgrew: va continuar creixentpassion: passiódedication: dedicaciógem: joia

On this week's Kickabout, Johnny & Gav discuss how football manager's could run their own drinking establishments... Plus they speak to John Inverdale about 'the Messi of the oval ball'.You can hear The Kickabout live on Radio X from 11am every Saturday. Get in touch on kickabout@radiox.co.uk

Denan Kemp, is a former NRL Player (Brisbane Broncos), the Host of Australia's No.1 Sports Podcast 'Bloke In A Bar' and the Founder of Bloke Beer.Denan was an extremely talented athlete who had contact offers from the NRL, AFL & the A-League before choosing to sign with the Brisbane Broncos, whom he played 32 games for before moving across the ditch to the New Zealand Warriors (11 games). Regardless of his natural talent, Denan's playing career ended in a rather disappointing fashion at the age of just 27.Launching as "The Locker Room" which has now been rebranded to Bloke In A Bar, growth was nothing crazy for the first few years but after a realisation that putting his own personality into the content would make him stand out more and be more relatable to his audience, the podcast quickly exploded and fast became the no.1 sports podcast in Australia with over 1 million monthly downloads.Off the back of the success of the podcast, he went on to launch the best selling Bloke Beer that had massive growth and a strong connection with its target audience, selling 750,000 cans in its first six months and now sees them stocked in thousands of retails across the country. Denan's story is a testament to the power of passion, perseverance, and the ability to turn a vision into reality. In this episode:The unfortunate situation that led to Denan retiring at 27 years old.What his life looked like working as an apprentice electrician in coldest above ground mine in Australia.How he used annoy all of the other boys on-site talking about how "there should be more to life than this".Travelling from the mines to interview Beau Ryan and why he had to ask his boss to finish work early just so he could record the early 'Locker Room' podcasts.How he secured sponsorship for Bloke In A Bar before most people even knew what a podcast was.The one change that he made that saw the growth of Bloke In A Bar explode.Launching Bloke Beer - a way bigger endeavour than he ever imagined.Having to move back into his parents home to try and save his brothers Tapas Bar.Why starting the Bloke Bar almost bankrupt him.How an investor knocking on the door out of the blue one day changed everything.---Apply to be mentored by Dylan to start & scale your own E-commerce brand, Limited spots available!

Reality star and restauranteur Gocha Hawkins shares her story of overcoming sexual abuse and serving time in prison to multiple successful entrepreneurial ventures from hair salons to Gocha's Breakfast Bar, Gocha's Tapas Bar and a starring role on WE tv's Bold and Boujee. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Reality star and restauranteur Gocha Hawkins shares her story of overcoming sexual abuse and serving time in prison to multiple successful entrepreneurial ventures from hair salons to Gocha's Breakfast Bar, Gocha's Tapas Bar and a starring role on WE tv's Bold and Boujee. Learn more about your ad choices. Visit megaphone.fm/adchoices

Giovedì 22 febbraio 2024 a Napoli nel cuore del quartiere Chiaia apre i battenti JOCA di Gianluca D'Agostino, stella Michelin al Veritas di Napoli. Un posto vivo, contemporaneo, accogliente: la fantasia di una vita, in cui potersi esprimere in piena libertà. “Pazzo chi joca e pazzo chi nun joca”, dicono i napoletani, per ricordare a sé stessi e al mondo che astenersi dall'azzardo di una vita piena è da matti tanto quanto rischiare. A fuoco lento, Napoli condensa nei motti popolari la saggezza di intere generazioni di “giocatori” e Chef D'Agostino sceglie di fare di questo adagio la propria cifra.

durée : 00:02:59 - La recette du pintchos à la truite fumée, avec Tapas Bar à Pau - Pour un moment de convivialité avant le repas, les tapas et pinchos sont une valeur sûre. Découvrez la recette d'un pintchos de fête avec de la truite fumée avec le Tapas Bar des Halles de Pau.

durée : 00:02:46 - Chez Maxime Deslandes, en mode apéritif avec les pinchos des fêtes : foie gras, magret, figues - Pour un moment de convivialité avant le repas, les tapas et pinchos sont une valeur sûre. Découvrez la recette d'un pintchos de fête avec foie gras et magret avec le Tapas Bar des Halles de Pau.

#BerichtausBerlin #DieterHapel #DNEWS24 #Magnetschwebebahn #Sparhaushalt Das war in der Woche wichtig Berlin soll schweben. Die ZLB darf in die Galeries Lafayette - sagt die BIM. Berlin haut die Kohle raus. Der Haushalt des sozialen Friedens ist kein Sparhaushalt. Albrecht Brömme soll Dächer über den Flüchtlings-Köpfen suchen. Grüne Gullies für Mitte - für 10.000 Euro pro Stück. Die Hauptstadt wird digital - und bekommt einen Weihnachtsmarktfinder. Der Ausgeh-Tipp von Dieter Hapel "La Plaza" am Karl-August-Platz ist eine Tapas-Bar für die ganze Familie. In der Eisenzahnstraße findet man das "Hot-Spot", ein chinesisches Restaurant mit großer, scharfer Auswahl.

Fluent Fiction - Catalan: Jordi's Triumph: Conquering Fear in Barcelona's Vibrant Tapas Bar Find the full episode transcript, vocabulary words, and more:fluentfiction.org/jordis-triumph-conquering-fear-in-barcelonas-vibrant-tapas-bar Story Transcript:Ca: Sota un cel d'una blava vibració, en la ple de vida ciutat de Barcelona, hi ha un bar. Un lloc bulliciós i ple de sabor, una casa de tapes de renom. En aquesta escena animada, un home anomenat Jordi entra per la porta.En: Under a sky of vibrant blue, in the bustling city of Barcelona, there is a bar. A lively and flavorful place, a renowned tapas house. In this animated scene, a man named Jordi enters through the door.Ca: Jordi és un home tranquil, tímid i no està acostumat a lloc tan concorregut. Té la pell olive, l'ulls brillants i una actitud amigable. Però aquesta nit, Jordi ha decidit afrontar la seva por i anar al bar de tapes.En: Jordi is a calm and shy man, not accustomed to such crowded places. He has olive skin, bright eyes, and a friendly attitude. But tonight, Jordi has decided to face his fear and go to the tapas bar.Ca: Camina de manera incerta cap a la barra, el soroll ensordidor de les converses i rialles omplint els seus orelles. Assenyalant una taula propera, Jordi s'asseu esperant un cambrer. Ve, un home alt amb un davantal blanc, el seu somriure mostrant unes dents blanquíssimes. Jordi traga saliva.En: He walks uncertainly towards the bar, the deafening noise of conversations and laughter filling his ears. Pointing to a nearby table, Jordi sits down, waiting for a waiter. He comes, a tall man with a white apron, his smile revealing incredibly white teeth. Jordi swallows nervously.Ca: Desitja una tapa de patates braves, una de les seves preferides. Però quan obre la boca per demanar, les paraules es confonen. Els sons són incoherents, incomprensibles, una amalgama de pensament i por que esclata a sobre la barra. Les persones miren, el cambrer parpelleja; Jordi es posa vermell.En: He desires a plate of spicy potatoes, one of his favorites. But when he opens his mouth to order, the words become jumbled. The sounds are incoherent, incomprehensible, a mix of thoughts and fear that burst out onto the bar. People look, the waiter blinks; Jordi turns red.Ca: Però el cambrer, fregant-se un moment la barba, es posa a riure; un riure alegre que es propaga a través del bar. La tensió es disipa; la gent torna als seus negocis i el cambrer a Jordi li diu: "No et preocupis, amic, tots tenim dies així."En: But the waiter, rubbing his beard for a moment, starts to laugh; a joyful laughter that spreads throughout the bar. The tension dissipates; people return to their businesses and the waiter tells Jordi, "Don't worry, my friend, we all have days like this."Ca: Jordi s'assereix una mica i intenta de nou. Amb una gran respiració, desembrolla la seva llengua i ordena patates braves. El cambrer, amb un somriure, anota la comanda.En: Jordi sits a little straighter and tries again. With a deep breath, he untangles his tongue and orders spicy potatoes. The waiter, with a smile, takes the order.Ca: El top de la nit es desvaneix en un rellotge suau, la gent es va dispersat. Sota el cobert de les estrelles i les llums càlides del bar, Jordi acaba el seu plat de patates braves. Accident o no, havia sobreviscut la seva gran por i s'havia conquerit.En: The peak of the night fades into a gentle clock, people disperse. Under the cover of stars and the warm lights of the bar, Jordi finishes his plate of spicy potatoes. Accident or not, he had survived his greatest fear and conquered it.Ca: Amb una respiració fàcil, Jordi surt del bar, somrient. La nit es torna més profunda, la ciutat de Barcelona somreia amb ell. Així conclou el viatge de Jordi, a través d'entrebancs de paraules i pors, a un bar de tapes bulliciós en el cor de la ciutat viva. Deixant enrere el color de la vida, el soroll de la risa, i una història inoblidable.En: With an easy breath, Jordi leaves the bar, smiling. The night grows deeper, the city of Barcelona smiles with him. Thus ends Jordi's journey, through stumbling words and fears, in a lively tapas bar in the heart of the vibrant city. Leaving behind the color of life, the sound of laughter, and an unforgettable story. Vocabulary Words:sky: celvibrant: vibracióblue: blavabustling: ple de vidacity: ciutatBarcelona: Barcelonabar: barlively: bulliciósflavorful: ple de saborrenowned: de renomtapas: tapeshouse: casaanimated: animadaman: homenamed: anomenatcalm: tranquilshy: tímidaccustomed: acostumatcrowded: concorregutolive: oliveskin: pellbright: brillantseyes: ullsfriendly: amigableattitude: actitudfear: porwalks: caminauncertainly: de manera incertadeafening: ensordidornoise: soroll

If there's one thing we're sure of here at Chef AF, it's that passion, perseverance, and a great recipe can cook up success. Today, we invite you to sink your teeth into a remarkable success story. In our latest episode, we unravel the inspiring journey of Gocha Hawkins, the creative brain behind Gocha's Breakfast Bar and Gocha's Tapas Bar.Known for her iconic recipes like the “Krunch-Tastic” French Toast, "Gocha's Impossible Burger," and "Better Than Yo Momma" Biscuits, Gocha Hawkins is no stranger to the food industry. And that's not all! Gocha's remarkable resume also includes a successful stint as a celebrity hairstylist, where she styled stars like Beyonce, Drake, and Serena Williams. After almost three decades in the beauty industry, Gocha turned to the culinary world, leveraging her business acumen and passion for cooking to create a unique dining experience.In this episode, Gocha takes us on a culinary journey, starting from the humble beginnings of learning to cook at 18 under her grandmother's watchful eye. Despite having no formal culinary training, Gocha's innate passion and cooking flair led to the birth of her first breakfast bar in Atlanta in 2019.Through the conversation, Gocha unflinchingly recounts the hardships she faced, from bank loan rejections to high-interest loans taken against her salon. But with resilience and perseverance, Gocha opened her restaurant and has since expanded to a food truck and a downtown location, and even began franchising. Despite the success, Gocha doesn't shy away from expressing the challenges of managing work-life balance, candidly sharing her thoughts about the struggles of expansion.But what sets Gocha's establishments apart? With a firm belief that customers today seek a complete experience, not just a meal, Gocha focuses on providing an upscale dining experience typically found in the city, especially aiming to bring that vibe to the south side. From incorporating dinner items into her breakfast menu to opening a tapas bar for late-night food service, Gocha continually finds ways to innovate and keep her customers' palates excited.In a particularly engaging moment of the podcast, Gocha describes her culinary journey through the titles of three songs: "Started From The Bottom," "Everyday I'm Hustlin," and "All I Do is Win." These songs, she says, reflect her rise from humble beginnings, her relentless work ethic, and her unwavering belief in her ability to succeed.Towards the end of the podcast, Gocha shares her plans for the future, including a cookbook expected to be published by the end of next year. With her insightful advice for newcomers in the restaurant business and her heartfelt appreciation for her customers, Gocha's interview is a smorgasbord of wisdom, passion, and authentic culinary experience.So, if you're ready for a hearty serving of inspiration, you won't want to miss this episode. Tune in to the Chef AF podcast and get a taste of Gocha Hawkins' compelling journey from celebrity hairstylist to culinary influencer. For more updates about Gocha's endeavors, visit Gocha's Breakfast Bar's official website.Hungry for more delicious stories? Stay tuned to Chef AF for more delectable insights from culinary artisans around the world.

Für diese Episode habe ich den Spitzenkoch Thorsten Gillert in seinem Restaurant Der Erdbeerfressende Drache besucht. Der Erdbeerfressende Drache wurde gerade zum "Restaurant des Jahres" in Hamburg gekürt und mit dem "Genuss-Michel" ausgezeichnet. Thorsten Gillert ist bei weitem kein Unbekannter - schon vor 20 Jahren hat er das wegweisende Restaurant Artisan betrieben, war dann mehrere Jahre Küchenchef auf Kreuzfahrtschiffen wie der MS Europa. 2018 kam er dann nach Hamburg zurück und war mit seinem Projekt Der Erdbeerfressende Drache, zunächst als Pop Up unterwegs. Die Idee war ein kulinarisches Erlebnis, inspiriert von spanischen Tapas Bars und japanischen Izakayas zu schaffen. Jetzt ist er am Alsterufer 3 gelandet, in der ehemaligen "Guten Botschaft" von Tim Mälzer. Und dort macht Thorsten Gillert mit seinem vorwiegend weiblichen Team vor allem eines, und das ist Wohlfühlküche - handwerklich äußert präzise und auf höchstem Niveau, dabei sehr kreativ und inspirierend. Sie selber sagen "wir servieren eine moderne Küche - durchdacht, präzise, hocharomatisch und elegant". Dabei so sagt Gillert, entscheidet der Gast, ob das Essen im Mittelpunkt steht oder aber die Kommunikation, das Ambiente oder die Gesamtatmosphäre. Der Weg von Torsten, der in einem Pastorenhaushalt aufgewachsen ist, sollte eigentlich ein ganz anderer sein, denn zunächst ging er als Schauspielschüler nach Wien. Das war aber nix, da befürchtete er nur Mittelmaß zu sein, er kehrte zurück nach Hamburg, fing dort das Philosophie- und Mathematik Studium an. Und um ein bisschen Geld zu verdienen, jobbte er in einem Restaurant, war begeistert von der Intensität in der Küche. Von dort aus ging es zu Josef Viehhauser, wo er seine Kochlehre begann und sehr viel von ihm lernte. In seinem Jahrgang legt er bundesweit die beste Prüfung ab, genau wie einige Jahre später dann auch die beste Küchenmeisterprüfung. Alle weiteren spannenden Details über Thorstens Weg, seine Philosophie vom Kochen und von der Gastronomie und über seine Gabe, Musik zu schmecken und daraus Gerichte zu entwickeln, hörst Du in dieser Episode. Moderation & Redaktion: Boris Rogosch Links zu dieser Episode: https://www.dererdbeerfressendedrache.de https://www.instagram.com/dererdbeerfressendedrache https://www.foodtalker.de Werbepartner dieser Episode sind: Roku Gin ist der authentische japanische Premium-Gin, der nach den Regeln vollendeter Handwerkskunst mit sechs japanischen Botanicals hergestellt wird. Das Ergebnis ist ein komplexer und harmonischer Gin mit einem perfekt ausbalancierten Geschmack - ausgewogen, blumig und frisch: https://rokugin.suntory.com/de/de Der Große Restaurant & Hotel Guide: https://www.der-grosse-guide.de Ein Guide für Gäste - Inspirationen für Menschen mit Stil und Geschmack CUCINARIA - der Küchentempel: https://www.cucinaria.de Das Fachgeschäft für Küche, Kochen und Kaffeekultur in Hamburg

After learning the ropes of cheffing in Adelaide, Jesse Gerner (Bomba Tapas Bar and Rooftop) headed to London where he started work at Moro and it changed his views on food. Enamoured by Spanish and Mediterranean flavours he went on countless trips to Spain to immerse himself in all things food. Upon returning to Australia he delved into the world of Spanish cuisine and has been one of the driving forces of it downunder ever since. https://bombabar.com.au Follow Deep In The Weeds on Instagram    https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

In this episode of The Atlanta Journal-Constitution's newest podcast, Go Atlanta, entertainment reporter Rodney Ho has the latest on the two radio personalities returning to the Atlanta airwaves. He'll also tell you about Museum of Illusions coming to Atlantic Station this weekend. Plus, the two TV shows airing on TBS that is shot here in Atlanta.   Food, dining, and living editor Ligaya Figueras has a number of new restaurant openings and new additions to the drinking scene for you to check out. She also introduces you to Max Hines, chef and founder of Atlanta pop-up collective Stolen Goods, and Quianah Upton, founder of Nourish Botanica, to talk about Nourish Botanica hosting the Stolen Goods chef collective residency this month.   Editor Shane Harrison looks forward to the return of Music Midtown this fall and Paws Fest this weekend at The Avenue West Cobb. Speaking of paws, Shane will introduce you to Magic Midnight, our pet of the week.   Links to today's topics:  EXCLUSIVE: Music Midtown returns with Pink, Billie Eilish, Guns N' Roses Kim ‘The Kimmer' Peterson gets afternoon gig at Xtra 106.3 99X brings back a name from the early days: Will Pendarvis Nourish Botanica to host Stolen Goods chef collective residency this month Museum of Illusions opens this weekend at Atlantic Station La Panarda opens in Cascade Heights Gocha's Tapas Bar opens on Campbellton Road Capital Tacos opens brick-and-mortar in Johns Creek A 13-concept food hall is coming to the Mall at Stonecrest Ticonderoga Club reopens in Krog Street Market Melanie Styles to open brewery and taproom in East Point Paws Fest at Avenues at West Cobb Virginia Highland Porchfest   Go Atlanta is supported by SMARTBOX Moving and Storage. Use promo code SBXATL20 to get 20 dollars off your booking.    Subscribe to the AJC: If you aren't a subscriber to The Atlanta Journal-Constitution, click here to get unlimited digital access to the AJC at a special price.   Listen and subscribe to the new Go Atlanta podcast for free at Apple Podcasts, Spotify, Google Podcasts, or Stitcher.     Learn more about your ad choices. Visit megaphone.fm/adchoices

Artemis, il primo tapas bar di cucina persiana gourmet in Italia, ha recentemente aperto le sue porte nel cuore di Brescia, in Contrada del Carmine 28/A. Il progetto familiare, sposato dall'imprenditore Joe Bastianich, vede alla guida della cucina Mashoufy Rezvan, detta Rosy, mamma cuoca e infermiera arrivata in Italia 40 anni fa durante la Rivoluzione iraniana.Il locale, gestito dai figli di Rosy, Dario e Marco Brignoli, offre un'esperienza culinaria unica nel suo genere, con tapas mediorientali accompagnate da drink speciali. “Siamo felici di poter offrire ai bresciani e ai turisti un'eccezionale offerta etnica in città” dichiara Rosy, che ha un suo sito di cucina e una community su Facebook di oltre 2.000 persone.

As the weather heats up, it's the perfect time for tapas. Spanish-style small plates are unfussy, sharable and can be served hot or cold. Dalia recently visited Ceviche Tapas Bar & Restaurant in St. Petersburg to chat with co-owner Lee Karlins and sommelier/beverage director Jackie Eash. In this conversation, Lee and Jackie describe how tapas are traditionally served in Spain, explain how tapas encourage conversation and suggest accompanying drinks. Throughout the interview, they also throw out lots of tapas ideas to try at home, including kid-friendly, plant-based and more.Related episodes: Dalí Museum's ‘Flavor of Spain' Dining with Salvador Dalí How Florida Became “the Birthplace of Fusion Cuisine” In Praise of Punch: Justin Gray on Your New Favorite Summertime Sip

It's tapas time! Learn why Spanish-style small plates are perfect for Florida's warmer months, and find inspiration to host your own tapas get-together.

Listen on your favorite podcast service: https://pods.to/wesoundcrazy On this week's episode of We Sound Crazy, our co-hosts travel over to Nashville, Tennessee's historic Jefferson Street to visit our brothers Clint Gray, EJ Reed, & Derrick Moore, co-founders of the growing black owned cultural pizzeria chain, Slim + Husky's. We catch up at one of their newer Nashville establishments, EG&MC Cocktail & Tapas Bar, to learn about the black business leaders and entrepreneurs that inspired them and how Jefferson Street is where black culture thrived and innovated pop culture as we know it today, much like Beale St. in Memphis or Bourbon St. in New Orleans. Find out how these childhood friends garnered their experience, brotherhood, and business academics and joined forces using their passion for food, culture, and music to form Slim + Husky's and much more.   Special thanks to our We Sound Crazy team! Videography: Bryan Williams, Shante King  Video Editing: Aaron Walton Producer: Michael "Roux" Johnson Assistant: Brittany Guydon Intern: Montez Freeman Grooming for Phillionaire & Tamone Bacon: Delvin "Redd The Barber" Washington Thank you to all of our listeners, as well as our sponsors, The National Museum of African American Music and Visit Music City. Subscribe to We Sound Crazy on Spotify, Apple Podcasts, and anywhere you get your favorite podcast.  Follow us on Twitter, Instagram, Facebook, YouTube, and TikTok! Follow We Sound Crazy on Social Media: ~ Facebook: https://wesoundcrazy.ffm.to/wscfacebook ~ Instagram: https://wesoundcrazy.ffm.to/wscinstagram ~ Twitter: https://wesoundcrazy.ffm.to/wsctwitter ~ TikTok: https://wesoundcrazy.ffm.to/wsctiktok ~ Email: https://ffm.link/wsc-signup Subscribe to We Sound Crazy on YouTube: https://wesoundcrazy.ffm.to/wscyoutube-subscribe Visit the official We Sound Crazy website: https://wesoundcrazy.ffm.to/officialwebsite #WeSoundCrazy #Slim+Huskey's  Learn more about your ad choices. Visit megaphone.fm/adchoices

Mathildenhöhe-Arbeiten im Endspurt, Tapas-Bar in Darmstadt sucht Nachfolger und Frankfurt hat einen neuen OB gewählt. Das und mehr gibt es heute für Sie im Podcast. Alle Hintergründe zu den Nachrichten des Tages finden Sie hier: https://www.echo-online.de/lokales/darmstadt/darmstaedter-mathildenhoehe-marathon-auf-den-letzten-metern-2420425?plus=true https://www.echo-online.de/lokales/darmstadt/nachfolger-fuer-tapas-bar-el-cid-in-darmstadt-gesucht-2412921?plus=true https://www.echo-online.de/lokales/darmstadt/cooperstrasse-bi-schlaegt-alternative-zur-waldrodung-vor-2416255?plus=true https://www.echo-online.de/lokales/kreis-gross-gerau/bischofsheim/stichwahl-in-bischofsheim-an-spannung-kaum-zu-ueberbieten-2421432?plus=true https://www.echo-online.de/wirtschaft/wirtschaft-deutschland/streiktag-welche-rechte-habe-ich-2415866 https://www.echo-online.de/lokales/hessen/spd-kandidat-josef-bei-ob-wahl-in-frankfurt-vorn-2421228

In this interview, Daniel Olivella discusses the role of olive oil in Spanish cuisines at his restaurant, Barlata Tapas Bar. Daniel Olivella is the chef-owner of Barlata tapas bar in Austin, TX. A native of Barcelona, he has been cooking in the U.S. for the past 35 years. Daniel started his career in Chicago at family-owned restaurant La Paella in 1979 as an all-around family member. There, under the supervision of his French-raised uncle, he was trained on traditional French and Spanish service and food preparation. In Chicago he went on to work for the Lettuce Entertain You group, before moving to San Francisco in 1987. There, he worked as a line cook at Delfina, Zuni Café, Zazie, and the Maltese Grill before becoming the opening chef of Thirsty Bear Brewing Co. In 1999, Daniel opened his own restaurant, B44 Catalan Bistro, specializing in Catalan cuisine. He was named a “Rising Star Chef of the Year” in 2001 by San Francisco Magazine. Daniel opened his first Barlata concept in March 2009 in the Temescal neighborhood of Oakland. In 2013, he moved the Barlata Tapas Bar to the South Lamar district of Austin, TX. His book Catalan Food, was published by Clarkson Potter in September 2018. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

We return to The Island of Death - where surprisingly nobody has died yet. Yet being the operative word. The four characters meet up - in a bar - where else where they wrestle with the concepts of Tapas and very small beers. If you like what you hear please support the show at Patreon to get early access, exclusive content and more Andy Goodman from Expedition to the Grizzly Peaks is the Keeper Scott Dorward from Good Friends of Jackson Elias plays Sid Long an exploitation film director Spencer Game of Keep Off the Borderlands plays Ray Maton a retired East End gangster Barney from Loco Ludus plays Jack a hippy searching for his own bit of zen calm TJ from Soundproof Mirror plays Carroll "Trey" Scizor III a millionaire playboy --- Send in a voice message: https://anchor.fm/andy-goodman9/message

Per tutta l'estate, ogni sera (a esclusione del lunedì) a partire dalle ore 18, Marea, il bistrot del Mare Hotel, si trasforma in Tapas Bar. A pochi minuti dal centro di Savona, la grande terrazza affacciata sul mare è il luogo perfetto per sorseggiare un calice di vino o un cocktail gustando le sfiziose tapas gourmet create da Simone Perata Chef de A Spurcacciun-a, il ristorante fine dining dell'hotel.

John Jürgens. Seit bald 20 Jahren steht er unter seinem Künstlernamen „John Munich“ am DJ-Mischpult und sorgt international für Beats und beste Stimmung. Absehbar war der Weg ans Mischpult nicht. Ursprünglich wollte John Schauspieler werden. Nach einer Schauspielausbildung in New York lief es zunächst gut für den Sohn der Musiklegende Udo Jürgens. Doch irgendwann blieben die Rollen aus - und Rechnungen mussten bezahlt werden. John orientierte sich um und fing von vorne an: Für 150 Mark am Abend legte er im „Lardy“ auf, einer Tapas Bar im Herzen Schwabings. Schnell sprach sich herum, das da jemand am (damals noch) CD-Player steht, der das Publikum lesen, führen und halten kann. Kein Wunder, bei diesem Musikwissen! Die Aufträge nahmen zu und wurden lukrativer. Das und viel mehr gibt es für Euch zu hören. Bei unserem Gespräch in der Nähe der Münchner Theresienwiese erfahrt ihr: Warum sich John fürs Impfen einsetzt und Müll sammelt. Was er über die Anrufe von SekretärInnen denkt. Wie es dazu kam, dass er einmal mit seinem Vater am gleichen Abend für den gleichen Kunden gearbeitet hat. Was man als DJ so alles erlebt. Was es mit dem „Glitzerteppich“ in seinem Haus auf sich hat. Warum er immer pünktlich mit seinem „LockdownFunk“ auf Instagram aufhören muss. Viel Vergnügen mit John Jürgens alias „John Munich“ in einer äußerst kurzweiligen Ausgabe der „Freitagsspitzen“. Freut Euch auf die folgenden „Freitagsspitzen“ mit Anekdoten aus dem Leben eines Menschen, für den Musik mehr ist, als nur die reine Aneinanderreihung von Tönen. Website von John Jürgens: https://johnmunich.com/ LockdownFunk & Instagram: https://www.instagram.com/dj_john_munich/?hl=de Mixcloud John Munich: https://www.mixcloud.com/John_Munich/ Fotocredit: Luis Steinkellner / John Jürgens ------ Über die Freitagsspitzen ------ Audioapostel, Medienjunkie und Kommunikationsfreak auf der Suche nach unterhaltenden Antworten, freitags im Gespräch mit spannenden Persönlichkeiten. Das Ziel: Themen zuspitzen -rund um Kommunikation, Digitalisierung und das Leben überhaupt! Die Mission: Zuhören, lernen und schmunzeln - gerne auch über das flotte Tempo des Fragenden. Denn Achtung, die Zeit läuft. Es gibt viel zu hören! Bei den Freitagsspitzen. Dem Podcast mit Magazincharakter. Folge uns auf Instagram: https://www.instagram.com/diefreitagsspitzen/ Kontakt zu uns: freitag@freitagsspitzen.de

We are talking about Elizabeth to learn more about her, her businesses, and how she became part of what makes Downtown Lafayette what it is. — The Tea Podcast is proudly sponsored by The Music Academy of Acadiana & The Orchard, Authorized Service Providers of Apple. The Music Academy of Acadiana is Acadiana's top choice for music lessons in piano, guitar, voice, drums, violin, saxophone, flute, audio production & more. They teach students of all ages and styles, they have sent students to college, to compete in major music competitions, and have also premiered on major TV Music contests like American Idol & The Voice. Founded by University of Louisiana at Lafayette music school graduate Tim Benson, the Academy has been voted as a top finalist in the best music school by readers of the Times since 2016 and they have won the national music school of the year award in 2014. Their goal is to make music lessons fun, educational and to help foster the next generation of musicians and creative thinkers! You can find them at the following links: Website: www.musicacademyacadiana.com Facebook: https://www.facebook.com/MusicAcademyOfAcadiana/ — The Orchard is our tech sponsor and are providing the tech we need to assure a successful live podcast. Check them out at theorchardstores.com. --- Send in a voice message: https://anchor.fm/the-tea-podcast/message

We chat with the owner of Bistro Mediterranean Tapas Bar and Restaurant....how he has weathered the pandemic by offering live music on the patio...then we hear from Nelson's manager/roadie Bayardo Carillo and end the mini podcast with Jewel herself...aka Nelson!

Otevřít si bar nebo restauraci v době pandemii je riskantní, možná i bláznivý nápad. Bolivijec Fernando ale snil o vlastním baru ve Španělsku dost dlouho na to, aby ho ani koronavirus od tohoto plánu neodradil. Spolupracovnice Radiožurnálu ve Španělsku Ľubica Zlochová zjistila, že Fernando ve své baru nenabízí žádnou bolivijskou specialitu. Zákazníky si získává vlastními nápaditými tapas. Ľubica Zlochová

Otevřít si bar nebo restauraci v době pandemii je riskantní, možná i bláznivý nápad. Bolivijec Fernando ale snil o vlastním baru ve Španělsku dost dlouho na to, aby ho ani koronavirus od tohoto plánu neodradil. Spolupracovnice Radiožurnálu ve Španělsku Ľubica Zlochová zjistila, že Fernando ve své baru nenabízí žádnou bolivijskou specialitu. Zákazníky si získává vlastními nápaditými tapas.

This episode is all about food! We talk with Taylor Matzke from Millstone Farm in Wilton, CT about farm to table and the local farmers markets plus we find out how the local restaurants are doing in the area with restauranteur Bryan Malcarney from Rory's in Darien and the new Wall Street Tavern in Norwalk! Plus we are live on US-1 on Westport avenue from Bistro Mediterranean and Tapas Bar and also Peaches Low Country Kitchen from NYC with their mobile CT run to support their first delivery of food curbside to Norwalk in a bowling alley parking lot from US-1 CT ave! This episode is all about supporting local farmers and local restaurants! 

Wine and beverage expert Mike Bailey and professional chef Stuart Reb Donald host this weekly foodie show sundays 8 to 9 AM on FM TALK 106.5 in Mobile. can I set my cat litter on fire? trash pile discoveries, Alabama to Auburn smackdown, Chase Matthews Playhouse Spices, spicy chicken tacos, pork fajitas 'cake'/'sandwiches', fermented, blackened garlic, Bob's Downtown Diner, Prints of Peace Designs, Le Bouchon Wine and Tapas Bar, Chuck and Satori's, California red blends, merlot, Semmes House of Pizza, Roma Cafe, 

In this instalment of Real Estate Whispers, Thomas is joined by Dean Webb from Wiseberry Varsity Lakes. Join him at brand new Tapas Bar in Varsity Lakes, The Rusty Barrel, where he shares insights on the local real estate market in the Gold Coast, QLD, for September 2020.

Suzanne took Spanish for 4 years in high school but was never able to speak the language. The summer she finished high school she went to Madrid. She found she could read the street signs, but she couldn't communicate. The same thing happened when she studied French at university. It was only last year that she had her first real conversation in Spanish -- and now she can hang out in tapas bars speaking Spanish for hours. In this episode, Suzanne shares what changed for her after years of learning languages that opened her up to having real conversations.

Bay Area residents review farm to table communal dining in Richmond, a hidden Thai gem in El Cerrito, and upscale Chinese in San Francisco.

Listen as we interview Anna from Rootstock & Vine Wine and Tapas Bar - learn about how they're serving during the health crisis, the history of the venue, how to join the whiskey club and more!

Listen as we interview Anna from Rootstock & Vine Wine and Tapas Bar - learn about how they're serving during the health crisis, the history of the venue, how to join the whiskey club and more!

Listen as we interview Anna from Rootstock & Vine Wine and Tapas Bar - learn about how they're serving during the health crisis, the history of the venue, how to join the whiskey club and more!

Listen as we interview Anna from Rootstock & Vine Wine and Tapas Bar - learn about how they're serving during the health crisis, the history of the venue, how to join the whiskey club and more!

By the time you read this, Katie Button will be back at her restaurant and bagel shop in Asheville, NC, but she was away for a few weeks, in residence at Chefs Club in New York City. That's a terrifying thing to do when it's your own business, but Button trusts her staff at Cúrate Tapas Bar and Button & Co. Bagels, and they get to develop some new skills while she's away. It's important to her to invest in her team's development in all different ways—like paying a living wage, offering healthcare, creating incentives for employees who stick around for a certain amount of years—both because she cares, and because it makes her take a good, hard look at the kind of life she'd like for herself. During her tenure in NYC, Button opened up about the importance of therapy, the impact of a "vampire schedule" when you have a family, and the pressures of owning a business.

Chef Katie Button, the chef and co-owner of two restaurants in Asheville, North Carolina: Cúrate Tapas Bar and Button & Co. Bagels, was born in South Carolina and raised in New Jersey. Chef Button has worked for Jose Andres and Ferran Adria at elBulli before returning to the South to open up her restaurant Curate in 2011 with her husband Felix. The restaurant and Katie have received tons of accolades: she was a finalist for the James Beard Rising Star Chef Award in 2014, and a nominee for the Foundation's Best Chef: Southeast Award in both 2018 and 2019. She was also named one of Food & Wine magazine's Best New Chefs of 2015 and Curate was most recently recognized as one of Esquire's 40 Most Important Restaurants of the Decade.Image courtesy of Curate/Katie Button.The Line is powered by Simplecast.  

Für Berlin ist ein Neo Bistro & Gastro Pub Special an der Reihe. Dinner in einer hochwertigen, regionalen Tapas Bar mit schottischem Hintergrund. Drinks in einem der meist gefeiertsten Läden Berlins, in dem irgendjemand immer mal wieder irgendwas bezahlt und am Schluss alle happy sind. Als Snack zwischendurch high-class Fritten mit Trüffel oder Ahornsirup. Von Craft Beer Butzen über Natural Wine Bars bis zum traditionellen Fußpils im Späti hauen wir alles an einem Wochenende durch. Burger in einer gläsernen Fleischerei, in der du siehst, wie dein Fleisch gewolft und dein Patty frisch gepresst wird. Casual Essen in einer Brauerei, die aussieht wie Batmans Hauptquartier. Wir trinken statt Feierabendbier eine Feierabendweinflasche und versacken in der ersten Dessertbar Berlins, in der du sechs Desserts mit sechs Drinks serviert bekommst. Berlin ist gar nicht so hipster wie man immer denkt und doch gehen wir in ein ehemaliges Fabrikgebäude, in dem wir am Nachmittag eine Berlin 90s Ausstellung und am Abend Clubs vorfinden.

Burgertestinga held fram. Denne gongen er det Bolette og Tapas Bar og Burger som får testa sine burgarar. Så er det sjølvsagt snakk om det som folk har vore oppteke av den siste veka. Korleis går det med Terje Rognsø? Har Jenny Følling noko med korleis Flora-vimpelen som dukka opp i India? 

From forklifts to forks, spoons, and knives, Minibar chef and owner Micah Crump has had quite an interesting culinary journey. After working warehouse jobs, the Richmond native started his career path as a dishwasher at the now defunct Europa Italian Cafe and Tapas Bar. Just one of the many Richmond Restaurant Group spots where Crump worked. "I worked for them for a long time. Most of my cooking career has been working for [Richmond Restaurant Group]," Crump told Scott and Robey during a podcast recording session for Eat It, Virginia! "I got most of my knowledge from the kitchen from working with those guys." But it was in the kitchen at Europa where Crump made the move from washing dishes to creating the food served on them. "Frank Crump, that's my cousin, he was working there at the same time. He was, I think, one of the executive chefs there. I was like, 'man, put me on the line.'" Crump recalled. "So he put me on the line. I stated at salads. And it just kind of grew from there. Working different stations and learning different techniques." Crump combined his in-the-kitchen learning with some classroom knowledge at Stratford University before going into business on his own. But he was not really on his own. He was guided by the love of his life, and wife, Ashley Ramsey. "She played a big part in it. Just pushing my cooking ability and my career the whole time," he said. Crump and Ramsey met at a red light in Shockoe Bottom, not far from where Minibar is now located (14 N 18th Street in Richmond). Before opening Minibar nearly three years ago, the two started The 2020 Experience in 2012. The 2020 Experience saw Crump serve as a private chef for dinner parties and date nights. "A lot of people think it's for the rich, but you can just be a regular person and have that service," he said. Still, Crump and Ramsey have fed their fair share of celebrities. "There was one time, I think it was a Monday, me and chef were out having dinner," Ramsey recalled. "We're about to order our food and the phone rings. Chef is talking and he hangs up and says 'someone needs me to cook right now.'" The couple left money on the table for their drinks and got to work. "We go to the grocery store. Chef picks up all of the stuff he needs for the reservation. We ring the doorbell [and] somebody comes and buzzes us in. It was a celebrity!" Ramsey said with a laugh. "I was completely frozen! I didn't know what to do!" IF YOU'VE LISTENED TO THE PODCAST AND THINK YOU KNOW WHICH CELEBRITY ASHLEY IS TALKING ABOUT, TELL US HERE FOR YOUR CHANCE TO WIN A MINIBAR GIFT CARD. When they opened Minibar in 2016, Crump and Ramsey saw many former 2020 Experience clients come eat their food at the restaurant. Crump said they've also built a buzz around the restaurant by using social media and taking part in festivals that once filled the Shockoe Bottom streets. "I think they should bring the festivals back," Ramsey said when asked what Richmond could do to improve business in Shockoe Bottom. "The festivals have been very beneficial in the growth of Minibar. We've gotten so many customers from that. Each time there's a festival out there, we're always the first to sign up and go out there and vend. We've had nothing but positive experiences." If there's a Virginia restaurant or food story you'd like to hear, email Scott and Robey here. Places Mentioned in this Episode Minibar Early Mountain Vineyards: Virginia Vineyard Barrel Thief Wine Shop & Café Saturday Morning Cafe (in Baltimore) Fine And Shapiro's Jewish Deli (New York City) The Black Rose (Boston) Southern Kitchen Pig and Brew Morton's Fatty Smokes Barbeque Joint Oak & Apple

Thema heute:    Trauminsel Mallorca – Teil 3 – Die Hauptstadt Palma Foto: Michael Weyland Nachdem wir in Folge 2 unserer Mallorca-Themenreihe die Ostküste etwas erkundet haben, wollen wir uns heute mal ins pralle Leben stürzen und die Inselhauptstadt Palma de Mallorca besuchen.  Dort sind wir zwar mit dem Flieger angekommen, sind aber direkt zu unserem Zielort Colonia Sant Jordi weitergefahren. Heute ist die Hauptstadt aber unser Ziel. [copyright]Foto: Michael Weyland Der Reisetipp: Ein absolutes Muss ist natürlich der Besuch der Kathedrale von Palma. Sie wird vom Volksmund „La Seu“ genannt und ist NATÜRLICH das Wahrzeichen der Stadt. La Seu ist katalanisch und bedeutet „der Bischofssitz“. Wer will, kann die Kathedrale besichtigen, ebenso die Dachterrassen. Letzteres kostet Eintritt. An der Kathedrale zu starten hat auch den Vorteil, dass man dort unten ein Parkhaus mit ausreichend Stellplätzen findet. Abgerechnet wird pro Minute! Foto: Michael Weyland Von dort aus lohnt es sich, durch die Gassen der Altstadt in Richtung Plaça Major zu spazieren. Nehmen Sie sich etwas Zeit, genießen die Atmosphäre und gönnen Sie sich unterwegs einen Kaffee oder probieren Sie das Angebot einer Tapas-Bar. Laut TripAdvisor ist die Bar Espana an der nahegelegenen Calle Can Escursac 12 nur wenige hundert Meter von der Plaça Major entfernt die „wohl beste Tapas Bar in Palma”.   Foto: Michael Weyland Natürlich wird Ihnen jeder Palma-Besucher SEINE Geheimtipps nennen, aber eigentlich kann man nicht falsch machen. Ein vorheriger Blick in einen Reisführer oder ganz einfach ins Internet gibt eigentlich die Erkundungsroute vor. Aus unserer Sicht lohnt sich in jedem Fall ein Besuch des rund 20 Gehminuten von der Placa Mayor entfernten Viertels Santa Catalina. Früher hauptsächlich von Fischern bewohnt, ist es unterdessen zum trendigsten Teil von Palma geworden.   Foto: Michael Weyland Hier kann man vorzüglich essen und sich auf dem ältestes Lebensmittelmarkt der Stadt, dem überdachten Mercat de Santa Catalina umschauen. Der bietet hervorragende Produkte zu sehr guten Preisen und steht besonders bei Einheimischen hoch im Kurs.  Shoppen kann man in Santa Catalina natürlich auch! Zurück zur Kathedrale und zu Ihrem eventuell dort abgestellten Fahrzeug bieten sich mehrere etwa gleich lange Routen an. Sie sind zwischen 12 und 15 Minuten dorthin unterwegs.   In der nächsten Ausgabe unser Mallorca-Themenreihe geht es dann in Richtung Sóller. Überlegenswert ist es, diese Tour mit der historischen Bimmelbahn „Roter Blitz“ - auch Tren de Sóller genannt – zu unternehmen. Startpunkt dazu ist dann der Bahnhof an der Plaça d'Espanya.  Diesen Beitrag können Sie nachhören oder downloaden unter:

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, January 13th at 635pm with a great lineup! We are thrilled to welcome iconic Philadelphia broadcaster Marilyn Russell of 98.1 WOGL FM who hosts Marilyn Russell in the Morning from 5:30-9am and is also host of popular food podcast EatDrinkAndBeMarilyn. Marilyn who is a La Salle Universityalum, has worked on the The Preston & Steve Show on 93.3 WMMR Philadelphia, WXPN, 102.9 WMGK, and BEN FM. She has had career highs and lows, but the lowest point of her career certainly had to be working on the same production as the Small Bites crew Marilyn was a VIP during Gordon Ramsay's 24 Hours to Hell and Back #24HoursFOxepisode of Shanty on 19th that recently aired on FOX 29. She will talk about the experience and her thoughts on the episode. Then adding more of a Gordon Ramsay flavor to the show, we are happy to talk to Chef Heather Williams a Season 16 runner up and a contestant of the current season 18 of Hell's Kitchen. The 18th season of Hell's Kitchen airs Fridays (9:00-10:00 PM ET/PT) on FOX. Gordon Ramsay's hit cooking competition series returns with a twist: pitting veteran contestants against rookies. For the first time in the show's history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption and tested like never before, as they go up against eight ambitious rookies. Each week, the chefs will be put through a series of grueling culinary challenges and dinner services to prove to Chef Ramsay they have what it takes to win a life-changing grand prize: a position at the world's first Gordon Ramsay Hell's Kitchen Las Vegas at Caesars Palace in Visit Las Vegas and $250,000. Closer to home, we are excited to chat with Mike Traud who is the Drexel University - Center for Food and Hospitality Management Program Director. On Sunday, March 10 and Monday, March 11, Drexel University's annual Philly Chef Conference will return to University City, drawing top-level culinary and hospitality talent from around the world to Philadelphia. Tickets for all events will go on sale the same day that the full agenda is posted online: Wednesday, January 16 at 12 noon. “Our annual Chef's Conference is the centerpiece of our year-round programming, bringing the best and brightest in the culinary world right to our students here in Philadelphia,” says Traud, JD, Ed.D, himself an alum of Vetri under Marc Vetri and Zeppoli under Joey Baldino. “This year's line-up is our most robust yet, and we can't wait to welcome these luminaries to Philadelphia and share their talents with our students – and our city's thriving restaurant culture with them.” The annual Philly Chef Conference regularly sells out, and 2019 tickets are limited, so guests are encouraged to purchase theirs at once, to guarantee their seat at the proverbial table. A current list of participants is available at the bottom of this post. Now, do you struggle finding the perfect gift for those you can't personally deliver it to? Well we will be joined by Denise Fuchs the founder and CEO of Bloombaes because Bloombaes was sparked by a quest to make long distance gift giving a little more special. When she couldn't find anything online beyond the gift delivery mainstays - flowers, gift cards, gourmet baskets, etc. - she decided take her favorite parts of those classics and create something new. The result was a handmade bouquet of chocolate truffles. It is beautiful, delicious, and thoughtful. A Bloombae is a handcrafted chocolate bouquet. It's a colorful combination of melt-in-your-mouth chocolate truffles and keepsake sola wood flowers, wrapped in smooth floral sheeting, and most importantly - made with love. Order one now at https://www.bloombaes.com/ Also, Glenn Gross will be stopping by in studio to say hello and formally give our listeners his signoff from being Small Bites co-host and any updates he has going on. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The 2019 Drexel Chef's Conference will begin on Sunday, March 10. Participants will include: Karen Akunowicz, Fox & the Knife, Boston, MA Reem Assil, Reem's California and Dyafa, Oakland, CA Mashama Bailey, The Grey, Savannah, GA Kristian Baumann, 108 and The Corner, Copenhagen, Denmark Victoria Blamey, chef Cristina Bowerman, Glass Hostaria, Rome, Italy Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC Marco Canora, Hearth, Zadie's Oyster Room and Brodo, New York, NY Hillary Dixler Canavan, Eater National Tim Carman, Washington Post Nicholas Coleman, Grove and Vine Devita Davison, FoodLab Detroit, Detroit, MI Angela Dimayuga, The Standard, multiple locations Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories” Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet and Skirt Steak Osayi Endolyn, writer Joshua Evans, University of Oxford (formerly of the Nordic Food Lab) Tiffani Faison, Tiger Mama, Boston, MA Genevieve Gergis, Bavel and Bestia, Los Angeles, CA Jeff Gordinier, Esquire Michael Harlan Turkell, author, podcaster and photographer Jorge Hernandez, Minibar by Jose Andres, Washington, DC Arielle Johnson, MIT Media Lab Carlin Karr, Frasca Food and Wine, Boulder, CO Amanda Kludt, Eater National Priya Krishna, writer Julia Kramer, Bon Appetit Lior Lev Sercarz, La Boîte, New York, NY Malcolm Livingston, Ghetto Gastro Michael Lynn, Cornell University and Tipping Research Jamie Malone, Grand Cafe, Minneapolis, MN Brett Martin, GQ Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY Harold McGee, On Food and Cooking: The science and Lore of the Kitchen Joshua McFadden, Six Seasons: A New Way with Vegetables Misti Norris, Petra & the Beast, Dallas, TX Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN Matt Orlando, Amass Restaurant, Copenhagen, Denmark Diego Prado, Basque Culinary Center, Donostia, Spain Stefen Ramirez, Tea Dealers and 29B, New York, NY Nikita Richardson, writer Jordana Rothman, Food & Wine Adam Sachs, writer Lane Selman, Oregon State University and Culinary Breeding Network Mike Solomonov, Zahav, Philadelphia, PA Kim Severson, The New York Times Khushbu Shah, Thrillist Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle Chris Shepherd, Underbelly Hospitality, Houston, TX Ben Shewry, Attica, Melbourne, Australia Chef Elle Simone, SheChef Inc. Jeremiah Stone and Fabián Von Hauske Valtierra, Contra and Wildair, New York, NY Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH Adam Vavrick, The Publican, Chicago, IL Lars Williams, Empirical Spirits, Copenhagen, Denmark Ben Wurgaft, MIT Marco Zappia, Martina and Colita, Minneapolis, MN The post Small Bites – Episode 103 appeared first on Wildfire Radio.

Kyle Dyer and Dean Jolly join the program to discuss their North Country roots, their rock n roll past and their current innovation; Sip tapas bar and restaurant located at 14 Margaret Street in downtown Plattsburgh.

Marny Nesher, President of the Business Journal News Network, sits down with Cindy Seymour, Co-Owner of Laci's Tapas Bar and Laci's Real Estate Ventures.

Bon dia! We sat down to discuss one of our favourite European cities: Barcelona! Ranging from some of the most visited places, to a little history lesson, to speaking another language – this episode has it all! The family-owned Tapas Bar that we mentioned in the episode is called: Bar Cal Chusco. It is a… Read more

Check, Please! Bay Area reviews a Spanish spot in Berkeley, a Southeast Asian restaurant in Novato, an eatery serving up California cuisine in Oakland.

This episode is coming to you from Brooklyn and my guest is Seamus Mullen, an award winning New York Chef, author, a leading authority on health and wellness, and a cyclist.Seamus trained in Spain and, as they say, one thing led to another and he now operates two Spanish influenced restaurants, Tertulia (English translation – Social gathering) and a Tapas Bar called El Colmado (English translation – The Grocery Store).He is the author of Hero Food and Real Food Heals – But there’s a lot more to Seamus’s story that that.In 2007 Seamus Mullen was diagnosed with early onset Rheumatoid Arthritis.Some years after this diagnosis Seamus, found himself being described by an integrative doctor as a “hot mess”. Despite being at the top of the New York chef food chain, he was profoundly unwell, about 50 pounds overweight, in constant pain and taking some serious meds. He had been in this situation for about 10 years.As a result of a myopically planned diet, significant lifestyle changes and reconnecting with his love of riding bikes, Seamus’s path back to good health began. This despite almost dying in the OR. Twice.“As I got farther and farther away from the light, I regained consciousness….That’s what it took for me to completely change my life, my diet, my fitness. Shit happens, and you can either get in the way of your body, or you can get out of the way. I knew something had to change or the next time, I wouldn’t survive.” See acast.com/privacy for privacy and opt-out information.

Im diesjährigen Black History Month nimmt uns Marvel mit nach Wakanda. Charlott fuhr ein bißchen durch’s Land und traf Sabine in Göttingen, wo wir nicht nur gemeinsam die Black Panther Verfilmung anschauten, sondern auch noch in der knappen Stunde zwischen Filmende und Zugabfahrt eine kurze Podcast-Folge aufnahmen. Wir nehmen euch mit an unseren Tisch in eine (etwas laute) Tapas-Bar, wo wir über Repräsentation in Film und Literatur, afrikanische Filmszenen und unsere allerersten (spoilerigen) Eindrücke zu Black Panther sprachen.Die ausführlichen Shownotes gibt es bei der Mädchenmannschaft.

The chefs from The Newport Restaurant, Jamie Scott and Tasso Neofitos, join me this week to talk about their Masterchef experiences, getting inspired for new menus and their guilty pleasure. Jamie and Tasso came in for a chat about how they got into cooking and when their passion really began. They met at Dundee’s Byzantium restaurant and then went on to work at Rocco in St Andrews together. From there Jamie tells the story of the atmosphere and dynamic of a busy kitchen and how his Masterchef journey began. He also unveils a few behind the scenes mishaps and editing decisions that weren’t exactly ideal on his journey to winning the competition. It’s clear from our chat that the guys had the desire to shape something of their own from pretty early on and that idea was what became the Newport. Before that they created a series of pop ups using the exposure of Jamie’s Masterchef success as a springboard. They were able to test the appetite (sorry, unintentional pun) of people in Dundee and Angus for their cooking and approach. Now the Newport is growing and becoming much more than just a restaurant. A food hub where they put on festivals and events that celebrate local and offer brilliant food experiences. In their future plans I’m excited to see their new bakery come to life and get that smell of freshly baked bread wafting around. We also go on to talk about the guys’ thoughts on the local food scene and a few of their favourite food experiences before I finish by asking them about their guilty please. It’s probably not one you’d expect. The Newport Restaurant - http://thenewportrestaurant.co.uk/ The Newport Twitter - https://twitter.com/The_Newport The Newport Facebook - https://www.facebook.com/TheNewportRestaurant/?fref=ts Jamie’s twitter - https://twitter.com/MrJayger Rocca Restaurant - http://www.macdonaldhotels.co.uk/our-hotels/macdonald-rusacks-hotel/eat-drink/rocca-restaurant/ Smithies, Arbroath - https://www.tripadvisor.co.uk/Restaurant_Review-g186492-d6672173-Reviews-Smithies_Delicatessan-Arbroath_Angus_Scotland.html The Pavillion, Montrose - https://www.tripadvisor.co.uk/Restaurant_Review-g186496-d8530888-Reviews-Pavilion_Cafe-Montrose_Angus_Scotland.html Pacamara, Dundee - https://www.tripadvisor.co.uk/Restaurant_Review-g186518-d9462516-Reviews-Pacamara_Food_Drink-Dundee_Scotland.html KitschnBake, Newport - https://www.tripadvisor.co.uk/Restaurant_Review-g1582956-d5954013-Reviews-KitschnBake-Newport_on_Tay_Fife_Scotland.html Tayberry - http://tayberryrestaurant.co.uk/ Collinsons - http://www.collinsonsrestaurant.com/ The Tapas Bar, Broughty Ferry- http://solysombra.co/ Castle Hill, Dundee - http://www.castlehillrestaurant.co.uk/ Avery & Co, Dundee - https://www.averyandco.co.uk/ Mas, Dundee - https://www.masmexican.co.uk/ Street XO, London - http://www.streetxo.com/

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small plate restaurant with a craft cocktail bar and lounge. Button’s menu is a blend of comfort food and innovative twists on the classics, and her serious commitment to local farmers and sustainable products is evident.Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. The young chef also won the Robb Report Culinary Master Competition over Eric Ripert, Masa Takayama, Charlie Palmer, and Michael Mina, and in January 2013 she earned a StarChefs.com Rising Stars Award and the Golden Whisk from Women Chefs and Restaurateurs. Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was recently lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Chef Button cooked at this year’s Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.Chef Button published her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Chef Katie Button was born in the South, raised in the North, and educated in Europe. Now, she has returned to her roots as chef and owner of two unique restaurant concepts in Asheville, North Carolina: Cúrate Tapas Bar and Nightbell.Chef Button pursued science degrees in college and earned her master’s in biomedical engineering in Paris, France. She then changed course and devoted her pursuits to the culinary field, working for José Andrés at his restaurants in the United States and then for Ferran Adrià at the world-renowned elBulli in Spain.After meeting her husband Félix Meana, Chef Button moved to Asheville and created Heirloom Hospitality Group with Meana and her parents in 2011. Together, they opened Cúrate in 2011. The Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times to local awards and press.Nightbell, the second venue for Button and Heirloom Hospitality Group, opened in 2014. Nightbell is a contemporary American small plate restaurant with a craft cocktail bar and lounge. Button’s menu is a blend of comfort food and innovative twists on the classics, and her serious commitment to local farmers and sustainable products is evident.Chef Button was a semi-finalist for the James Beard Rising Star Chef award from 2012-2014 and was a finalist in 2014, and also received a nomination for Best Chef Southeast in 2015. Chef Button was one of Food & Wine magazine’s Best New Chefs of 2015 and hosted an international television series, The Best Chefs in the World. The young chef also won the Robb Report Culinary Master Competition over Eric Ripert, Masa Takayama, Charlie Palmer, and Michael Mina, and in January 2013 she earned a StarChefs.com Rising Stars Award and the Golden Whisk from Women Chefs and Restaurateurs. Button remains dedicated to causes beyond solely culinary pursuits. Her dedication to an eco-friendly approach to restaurant ownership was recently lauded by Grist.org, and both her restaurants, Cúrate and Nightbell, are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. Chef Button cooked at this year’s Human Rights Campaign fundraiser in Washington, D.C., a Chef Action Network summit in Asheville, and works locally with Chefs at Welcome Table and Green Opportunities’ Kitchen Ready Program. She has also attended the James Beard Foundation Boot Camp for Policy and Change, an educational program with Chefs Action Network for select chefs from across the country.Chef Button published her first cookbook in October 2016. The book, Cúrate: Authentic Spanish Food from an American Kitchen, celebrates the broad appeal of Spanish cooking and shows readers how to recreate and adapt classic dishes in the home kitchen using seasonal local ingredients.Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Click to view: show page on Awesound

Join us as we explore Barcelona Spain Day 1! In this video, we checked in to our Pink Hotel right on Las Ramblas, soon after, we ate at one of the best Tapas Bar in World called Quimet & Quimet where we had the small sandwiches called Montaditos and the ever refreshing Sangria. Then for Dessert, Michelle does an in depth taste test of the famous Churros and Hot Chocolate! If you find value in this video,please SHARE us to your friends via Facebook or text! And Leave us a REVIEW!   Check us out at DestinationCosmoPodcast.Podbean.com  And on Facebook!    Guess what? Were on Instagram! DestinationCosmoPodcast Send us a Message onInstagram or FacebookIf you have any questions!  You can download us on your tablet & smartphones!  Via any podcast provider in Android or OS Devices!     Music by:  Andre Ngo soundcloud.com/andre-ngo "Back to Sleep"   Stay Classy soundcloud.com/tarabemmel "A Quick Martini"   Danijel Zambo soundcloud.com/danijel-zambo "Coming Home"   Aso soundcloud.com/aricogle "Same House Party Bump"  

In this episode the usual gang of inexpert commentators, me, Aussie Simon, Dave "The Cheese-Winner" Saunders and Peter "Midnight Streaker" Webb consume vino tinto, eat surprisingly spicy tapas and try and get to the bottom of the conundrum of how and why Elephants can sometimes appear to be wonder weapons in L'Art de la Guerre. There is probably a load of other stuff there too about how the event went, how to design an army, and whether national play styles really ar "a thing" - but you'll have to listen to find out! 

Chef Katie Button is a Southern chef with a scientific mind who honed her craft at some of the world’s best restaurants, including elBulli. She is the executive chef and co-owner of Cúrate Tapas Bar and Nightbell in Asheville, North Carolina, where she has earned world-wide recognition and accolades. Chef Button is devoted to high-quality, sustainable cuisine and excellent service. Born in London and raised, chef Preeti Mistry’s innovative cooking is inspired by her multicultural background, Indian heritage and world travels. With almost 12 years in the industry, Preeti’s culinary adventure began at the prestigious Le Cordon Bleu Culinary Academy in London where she studied culinary arts. After moving back to the US she went on to hold Executive Chef roles at the deYoung Museum, the Legion of Honor in San Francisco and Google HQ in Mountain View, CA. She was also a contestant on season six of Bravo’s Top Chef in the U.S. Preeti is currently working on a cookbook set to be published by Running Press in Spring 2018.

We're back in Lafayette, Louisiana on our latest episode as we meet up with Lafayette food blogger Tiffany Epnett Decou at Pamplona Tapas Bar.

Repeat customers is the pinnacle  of every business.  Liza Choa shows us how to use of QR code to create loyalty programs and keep customers coming back for more.El Buli Restaurant and Tapas Bar is an establish Spanish restaurant in the Eastern suburbs of Sydney. Together with Jamie, Liza shows how to use QR code to create a loyal program.  Small Business Marketing Mastery  - Using QR Code to Create Loyalty Program for Repeat Purchases   Key points on using QR Coupons are:   - Make the task attainable for customers to encourage participation - Have a reward that is exciting and generous to make it worthwhile for the customer - Use a system such as a custom mobile app that counts / record the frequency of action and generates the coupon - Make sure the mobile coupon is well promoted through out the business with point-of-sale material and the staff are will trained By the way, check out their very popular Red Sangria, White Sangria with strawberries and mint, and… the very delicious and refreshing Lolita, a Watermelon Martini…yummm… you got to try it!!!   Here's a detailed information about Using QR Code to Create Loyalty Program for Local Business: http://smallbusinessmarketingmastery.com.au/using-qr-code-to-create-loyalty-program-for-local-business/   We would like to thank James of El Bulli Restaurant and Tapas Bar Surry Hills for participating in this episode. To find out more about El Bulli Restaurant and Tapas Bar Surry Hills, please visit: http://elbulli.com.au/

Um Mechanik, teilweise gepaart mit Elektronik, geht es in Folge 47 des Hackerfunks. Genauer um Flipper und Flipperkästen. Im Studio bei uns zu Gast ist Daniel Köchli, ehemaliger Betreiber des grössten Flipperclubs der Schweiz, dem Hurricane. Als Fachmann im Bereich Betrieb, Unterhalt und Reparatur von Flipperkästen, erzählt er uns etwas über die Geschichte und Entwicklung von den “Pinballs” des 18. Jahrhunderts, bis zu den modernsten Geräten mit Videobildschirm von heute. Tracklist Paokala – Pinball Illusions Rainbow Clash – Wir Sind Einstein Rune-Bertil’s – Auf Wiedersehen, Monty Nächste Sendung am 02. Juli 2011, 19:00 Uhr Intro Intro :: Road King Pinball von Williams Hurricane Flipperclub :: Danis Flipperclub, leider für immer geschlossen Flipper :: Wikipedia über Flipperautomaten PinMAME :: Pinball Multiple Arcade Machine Emulator Visual Pinball :: Englische Wikipedia über Visual Pinball (mit Links) IPDB :: International Pinball Database Stern Pinball :: Stern - Letzter Flipperautomatenhersteller weltweit Flippermarkt :: Flippermarkt Forum rund um gebrauchte Flipperautomaten Pinball Rankings :: World Pinball Player Rankings IFPA :: International Flipper Pinball Association PAPA :: Professional & Amateur Pinball Association Flipperfreunde e.V. :: 1. Verein Deutscher Flipperfreunde e.V. Pinballroom :: Pinballroom in St. Gallen Flipperclub :: Flipperclub in Muri AG Area 52 :: Area 52 in Murgenthal Extraball :: Flippermuseum und Tapas-Bar in Solothurn Outlane :: Outlane in Zürich Altstetten (Anmeldung erforderlich!) PinballEd :: Pinballed in Kollbrunn (Privatclub - Mitgliedschaft erforderlich!) Pin City :: Pin City in Zürich (Privatclub - Mitgliedschaft erforderlich!) File Download (61:54 min / 81 MB)

Um Mechanik, teilweise gepaart mit Elektronik, geht es in Folge 47 des Hackerfunks. Genauer um Flipper und Flipperkästen. Im Studio bei uns zu Gast ist Daniel Köchli, ehemaliger Betreiber des grössten Flipperclubs der Schweiz, dem Hurricane. Als Fachmann im Bereich Betrieb, Unterhalt und Reparatur von Flipperkästen, erzählt er uns etwas über die Geschichte und Entwicklung von den “Pinballs” des 18. Jahrhunderts, bis zu den modernsten Geräten mit Videobildschirm von heute. Tracklist Paokala – Pinball Illusions Rainbow Clash – Wir Sind Einstein Rune-Bertil’s – Auf Wiedersehen, Monty Nächste Sendung am 02. Juli 2011, 19:00 Uhr Intro Intro :: Road King Pinball von Williams Hurricane Flipperclub :: Danis Flipperclub, leider für immer geschlossen Flipper :: Wikipedia über Flipperautomaten PinMAME :: Pinball Multiple Arcade Machine Emulator Visual Pinball :: Englische Wikipedia über Visual Pinball (mit Links) IPDB :: International Pinball Database Stern Pinball :: Stern - Letzter Flipperautomatenhersteller weltweit Flippermarkt :: Flippermarkt Forum rund um gebrauchte Flipperautomaten Pinball Rankings :: World Pinball Player Rankings IFPA :: International Flipper Pinball Association PAPA :: Professional & Amateur Pinball Association Flipperfreunde e.V. :: 1. Verein Deutscher Flipperfreunde e.V. Pinballroom :: Pinballroom in St. Gallen Flipperclub :: Flipperclub in Muri AG Area 52 :: Area 52 in Murgenthal Extraball :: Flippermuseum und Tapas-Bar in Solothurn Outlane :: Outlane in Zürich Altstetten (Anmeldung erforderlich!) PinballEd :: Pinballed in Kollbrunn (Privatclub - Mitgliedschaft erforderlich!) Pin City :: Pin City in Zürich (Privatclub - Mitgliedschaft erforderlich!) File Download (61:54 min / 81 MB)

This week María-José and Andrew discuss their plans for the following week when Andrew’s friend arrives in Spain and María-José will be attending a conference in Madrid. In this episode we introduce the concept of the subjunctive, something which often confuses language learners. You’ll learn how to use the subjunctive with cuando when it refers to the future, eg. “when I get back from Madrid…” – cuando vuelva de Madrid. Please note that lesson 38 of Season 2 was originally known as lesson 238 of Coffee Break Spanish. We have renumbered the lessons of each season as lessons 1-40 to make things more simple for our listeners.This season of Coffee Break Spanish features a total of 40 lessons, all of which will be included in the podcast feed. Just stay subscribed to the podcast to enjoy each episode. If you’d like to benefit from video versions, lesson notes and bonus audio materials, you can access the premium version of Coffee Break Spanish in the Coffee Break Academy.Don’t forget to follow Coffee Break Spanish on Facebook where we post language activities, cultural points and review materials to help you practise your Spanish. Remember - a few minutes a day can help you build your confidence in the language. Access the Coffee Break Spanish Facebook page here.If you’d like to find out what goes on behind the scenes here at Coffee Break Languages, follow @coffeebreaklanguages on Instagram.You can also check out our Coffee Break Spanish Twitter page and the Coffee Break Languages YouTube channel. See acast.com/privacy for privacy and opt-out information.