Podcasts about telepan

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Best podcasts about telepan

Latest podcast episodes about telepan

No Ounce Wasted
Defining American Lamb – John and Sukey Jamison

No Ounce Wasted

Play Episode Listen Later Jan 19, 2021 55:03


No Ounce Wasted  For over 40 years John and Sukey Jamison have produced some of the best lamb in the US. Join No Ounce Wasted as we explore their beginning, triumphs, and how Covid has impacted their business. For over 40 years the rolling Appalachian foothills are home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep and lambs frolic and nibble on bluegrass, white clover, wild flowers and seasonal grass pastures with access to freechoice haybales throughout the winter months. Their 100% natural diet and free range lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides. The Jamison's picturesque 210-acre farm produces some 3,000 lambs annually, which are destined for great cooks at home as well as the finest chefs and restaurants in America. Some of these superstars include Dan Barber at Blue Hill, William Telepan of Telepan and Annie Quatrano of Baccanahlia in Atlanta. A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew created in collaboration with the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie. https://www.jamisonfarm.com/about-jamison-farm    ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

Industry Night with Foodie & The Beast

This could be our most delicious show yet! Joining us on Industry Night with Foodie and the Beast are sheep farmers John and Sukey Jamison own Jamison Farm in Latrobe, PA. Set in the rolling Appalachian, their farm is home to a pampered flock of sheep and lambs that frolic and nibble in fields of bluegrass, white clover, wild flowers and seasonal grass pastures, while munching on free-choice hay bales throughout the winter months. Why’s that matter? Because their 100% natural diet and free-range lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides. And meat that is prized by some of the most famous chefs in the world, past and present. In fact, John and Sukey reach jump-started their business by meeting the exacting standards of the Watergate Hotel’s legendary, Chef Jean-Louis Palladin, and they’ve been on a roll ever since, working with renowned chefs such as Dan Barber at Blue Hill, William Telepan of Telepan and Annie Quatrano of Baccanahlia in Atlanta. A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew created in collaboration with the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie. Don't be sheepish about joining us for this scintillating hour of conversation with two of America’s eminent sheep farmers.

Andrew Talks to Chefs
Episode 42: Bill Telepan

Andrew Talks to Chefs

Play Episode Listen Later Aug 3, 2018 106:24


On one of the hottest days of the summer, Andrew finds himself in a slump but old friend Bill Telepan, chef of Oceana restaurant in midtown Manhattan, pulls him out of it. The two of them, who collaborated on Bill's cookbook Inspired by Ingredients, discuss the trajectory of Bill's career from the kitchens of such restaurants as Gotham Bar and Grill and Le Bernardin to his own restaurants such as the eponymous Telepan, and his transition to seafood at Oceana. They get into his goals for the restaurant, the usefulness and complications of terms like "farm to table," and the different ways for chefs to find fulfillment in today's overcrowded field. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Plumluvfoods
Plum Luv Foods se 5 ep29 Chef Brian Tsao

Plumluvfoods

Play Episode Listen Later May 7, 2018 83:42


On this episode we talk about jobs in vacation spots, beach vs mountains. We also announce a giveaway with our friends over at Ergo chef!Plum also addresses a little controversy from last week :)This weeks guest is Chef Brian Tsao from Beauty and Essex in NYC. Chef helms one bad ass restaurant as well as a Beat Bobby Flay champion. His new project "Chop & Shred" available on youtube showcase's his fire on guitar as well as in the kitchen! Before finding his way into the kitchen, Brian found himself in China at age fifteen without knowing the language.  (Brian’s father is Chinese, his mother Korean and he was born in Queens.) It took him a few years to learn Chinese but eventually he became the guitarist of China’s first touring thrashcore band, which allowed him to travel the country and learn about the cuisine of each region and their specialties such as Beijing’s dumplings, Guang Dong’s roast goose with plum sauce, Xin Jiang’s lamb kabobs, and more.  He returned to the U.S. and learned the art of baking before studying at CIA and joining the kitchen of Telepan. Follow Chef@chefbriantsao

I'll Drink to That! Wine Talk
IDTT Wine 256: Beth von Benz

I'll Drink to That! Wine Talk

Play Episode Listen Later Apr 23, 2015 66:32


Food Talk with Mike Colameco
Episode 19: Bill Telepan

Food Talk with Mike Colameco

Play Episode Listen Later Mar 13, 2014 59:37


This week on Food Talk, Mike brings in Bill Telepan, Chef and Owner of Telepan and Telepan Local. Bill describes his experience at culinary school and his exciting introduction into the restaurant industry, working at such restaurants as Le Cirque, Gotham Bar and Grill, and more. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Obey City for today’s music. Image from NY Restaurant Insider “We wanted it to be a restaurant that people walked into and left happier than they were.” [37:30] –Bill Telepan on Food Talk “Wine under examination I think yields great, great pleasure.” [57:30] –Mike Colameco on Food Talk

owner chefs grill king arthur cento food talk le cirque gotham bar bill telepan telepan mike colameco
Milling About
Let's Do Lunch! @ The Great Chefs Event in Philadelphia

Milling About

Play Episode Listen Later Jun 19, 2012 8:00


Let's Do Lunch! traveled to the city of brotherly love to the Seventh Annual Great Chefs Event where 50 of the world's greatest chefs gathered under one roof to cook for over 1,000 guests all in the name of charity. Host Robin Milling sampled dishes and spoke with famous chefs from New York such as Drew Nieporent of Tribeca Grill, April Bloomfield of The Breslin Bar and Dining Room, and Chef Bill Telepan of Telepan. She spoke with Los Angeles chefs Neal Fraser of The Strand House and The Hungry Cat's David Lentz. The live auction featured a Vetri Dinner for 6 with Danny Meyer and David Swinghamer that sold for $19,000 to two separate bidders, in a tied bidding war, and a five-day, four- night gastro-tour of Piemonte Italy for six with award winning chefs Jeff Michaud & Marc Vetri that sold for $35,000. One million dollars was raised to benefit Alex's Lemonade Stand Foundation, trying to find a cure for childhood cancers.

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Off The Broiler Podcasts
#26: Bill Telepan

Off The Broiler Podcasts

Play Episode Listen Later Jul 9, 2006 29:25


Manhattan-based food writer Ya Roo Yang talks with Bill Telepan, Chef and owner of Telepan restaurant in New York City's Upper West Side. (Running Time 29:25)

Off The Broiler Podcasts
#26: Bill Telepan

Off The Broiler Podcasts

Play Episode Listen Later Jul 8, 2006 29:25


Manhattan-based food writer Ya Roo Yang talks with Bill Telepan, Chef and owner of Telepan restaurant in New York City's Upper West Side. (Running Time 29:25)

chefs manhattan running time bill telepan telepan