Podcast appearances and mentions of Tom Colicchio

Finale time! We talk pies, Kristen Kish's upcoming Traitors stardom, and the dazzling last suppers of our three finalists.Please support us at maximum.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

#101.Josh sits down with chef Dan Kluger (Loring Place, Greywind) for a candid conversation about the evolving dynamics of professional kitchens, and what it really takes to lead with both creativity and clarity. Drawing from decades of experience at restaurants like Tabla, ABC Kitchen, and beyond, Dan shares hard-earned insights into how kitchen culture has shifted and why communication, structure, and empathy are more important than ever.The discussion dives deep into the ways social media has changed the expectations of diners and chefs alike, and how modern culinary leadership requires a balance of precision, patience, and purpose. Dan reflects on lessons learned from mentors like Floyd Cardoz and Tom Colicchio, and how they influenced his approach to flavor, staffing, and staying grounded.Josh and Dan also explore what it means to create systems that empower teams, how to manage emotional regulation in high-stress kitchens, and the pursuit of flow state—the elusive zone where creativity and execution align. They touch on rising food costs, the realities of running a business in today's restaurant economy, and Dan's experience writing a cookbook as a way to connect his personal journey with the broader culinary community.Links and resources

We talk airline lounges, discover the town of Gorgonzola, and add up all of those cry points this week on the pod.Please support us at maximum.org/join or by following us on Instagram @tvcheffantasyleague.

Top Chef, which is airing its 22nd season finale next week, has been shaping how we think and talk about food for the past 2 decades. This week, Ben and Max talk to Tom Colicchio and Gail Simmons, longtime judges since the first season, about how the show influenced the restaurant industry, how food media has changed, and why the show has gotten nicer over the years. And – they also share the social media food trends they hate the most. Sign up for Semafor Media's Sunday newsletter: https://www.semafor.com/newsletters/media  For more from Think with Google, check out ThinkwithGoogle.com. Find us on X: @semaforben, @maxwelltani If you have a tip or a comment, please email us mixedsignals@semafor.com

We get into eating bugs, gay animals, and who's going to Italy on this week's episode!Please support us at maximum.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

We learn new berries, update our takes on Massimo, and read some of our podcast's bad reviews on this week's episode!Please support us at maximum.org/join, follow us on Instagram @tvcheffantasyleague, and leave us a 5-star review on Apple Podcasts!

Introducing Assembly Required with Stacey Abrams. Each week, Stacey breaks down the biggest issues we face into digestible, actionable items, introduces us to the warriors for good already working towards solutions, strategizes, and shares tangible ways to get involved. In this episode, Stacey talks to renowned chef, activist, and Top Chef judge Tom Colicchio about why the United States has a food insecurity crisis despite being the richest country in the world — and why this issue is especially pressing with an incoming Trump administration. They discuss what can be done to address the problem head on, including what Colicchio has learned from years of advocating for school lunches and solving for food deserts on Capitol Hill. You can listen to more Assembly Required at https://crooked.com/podcast-series/assemblyrequired/ Hosted on Acast. See acast.com/privacy for more information.

Chef, author, activist and restaurateur Tom Colicchio joins Sam to talk about big life decisions like joining Top Chef almost 20 years ago and how it’s one of the only times he hasn’t followed his wife’s advice. They reminisce over meeting while Sam was dressed as a flight attendant and having kids that only eat bread. Tom explains his “shoot from the hip” decision making process and the occasional procrastinating for big decisions. They debate whether it’s “too creepy” for him to join TikTok and what it’s done for viral foods. Plus what he grows in his garden, filling your car with compost, and why the Republican cuts to SNAP highlight that cruelty is the point. Keep up with Samantha Bee @realsambee on Instagram and X. And stay up to date with us @LemonadaMedia on X, Facebook, and Instagram. For a list of current sponsors and discount codes for this and every other Lemonada show, go to lemonadamedia.com/sponsors.See omnystudio.com/listener for privacy information.

With one small, clever—and now-trademark—idea in 1990, the chef Thomas Keller turned not only the notion of the ice-cream cone on its head, but the fine-dining world, too. Now, 35 years later, his hospitality group comprises 10 restaurants, including The French Laundry in Yountville, California, and Per Se in New York City—both of them three-Michelin-starred—as well as Bouchon Bistro and Bouchon Bakery in Las Vegas and The Surf Club Restaurant in Miami. Across his entire hospitality operation, a highly refined, expertly tuned set of standards feeds his “one-guest-at-a-time” philosophy and culture. In many respects, Keller was at the forefront of a local-focused cooking movement. He was also a pioneer in making fine dining more relaxed and approachable—and decidedly less fussy. The food world today would not be the same were it not for his wide-spanning influence.On the episode, Keller reflects on how it took two decades of failing and learning from mistakes before at last, in 1994, he opened The French Laundry, which instantly received rave reviews and remains one of the most celebrated restaurants in the world. He also discusses his recent Chef's Table episode on Netflix and his cameo on the FX show The Bear, memory-making as a key part of his operation, and why persistence is the greatest form of pleasure.Special thanks to our Season 11 presenting sponsor, Van Cleef & Arpels.Show notes:Thomas Keller[4:57] “Chef's Table: Legends” (2025)[4:57] The French Laundry[4:57] Per Se[7:24] Grant Achatz[7:24] Bobby Flay[7:24] Tom Colicchio[7:24] Emeril Lagasse[7:24] Le Pavillon[10:13] “The Bear”: Season 3, Episode 10 (2024)[10:13] Christopher Storer[10:13] “Sense of Urgency” (2013)[10:13] Hans Zimmer[10:13] Bouchon Bistro[10:13] “Thomas Keller's Roasted Chicken” (2020)[17:26] “Chef Thomas Keller on Finding Professional Success After 40” (2022)[23:55] “The French Laundry Cookbook” (1999)[25:57] Daniel Boulud[28:24] Graham Kerr[28:24] “The Galloping Gourmet” (1968)[32:27] Roland Henin[33:47] Florence Fabricant[33:47] “Food; Flights of Fancy” (1988)[33:47] “Checkers Has Lost Its Chef” (1992)[38:08] “Sally Schmitt, Trend-Setting Restaurateur, Is Dead at 90”[40:12] The French Laundry Kitchen[40:12] Snøhetta[40:12] “Thomas Keller, an Exacting Chef at a Crossroads”[48:47] “The Reach of a Restaurant” TED Talk[48:47] “The French Laundry, Per Se” (2020)

We get into the Tristen-Massimo beef, which four seasons only happen in Montreal, and Ify serenades us with every Drake hit in honor of Top Chef leaving The 6.Please support us at maximum.org/join or by following us on Instagram @tvcheffantasyleague.

Your MaxFunDrive efforts are finally paying off with perhaps the most ambitious stunt of them all: an entire episode of Ify doing his best Boston accent.Please support us at maximum.org/join or by following us on Instagram @tvcheffantasyleague.

It's Restaurant Wars this week, but don't worry, Mike also shares his thoughts on Farmer Wants a Wife. Because we don't just cover Top Chef on this podcast! We contain multitudes.Please support us at maximum.org/join or by following us on Instagram @tvcheffantasyleague.

Ify and Mike turn on Sierra for not bringing them to the Top Chef event, we discuss pineapple and ranch on pizza, and the points breakdown isn't looking too great!Support us at maximum.org/join or by following us on Instagram @tvcheffantasyleague.

Kristen Kish, Gail Simmons, & Tom Colicchio join host Andy Cohen. Listen to lively debates on everything from the latest drama surrounding your favorite Bravolebrities to what celebrity is making headlines that week live from the WWHL clubhouse.Aired on 04/24/25Binge all your favorite Bravo shows with the Bravo app: bravotv.com/getbravoSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We discuss this week's DRAMATIC episode, our Chipotle hacks, and our positions on pickles!Please consider supporting us at maximum.org/join or by following us on Instagram @tvcheffantasyleague.

Mike is back from Portugal. Portugal is in Europe!Please consider supporting us at maximum.org/join or by following us on Instagram @tvcheffantasyleague.

Ify's coming in hot from Renn Faire! Sierra still doesn't get any references! Mike is in Portugal! Support us at maximum.org/join or by following us on Instagram @tvcheffantasyleague.

This week we debate what a “recipe developer” does, meet Ify's Zombonies, and are full of scoops (not ice cream).Thank you to everyone who contributed to our mindblowing Max Fun Drive! 293, baby! You can still support us at maximum.org/join or by following us on Instagram @tvcheffantasyleague.

It's the second episode, and they've already burned poutine and maple syrup. We talk brown-nosing, pine cones, and HOW CAN YOU NOT PRACTICE POUTINE?!Support the show by heading to maximumfun.org/join, and by following us on Instagram! MaxFunDrive ends on March 28, 2025! Support our show now and get access to bonus content by becoming a member at maximumfun.org/join.

Top Chef S22 is off to the races and by races we mean someone has already decided to poke the risotto bear. Join us as we dive back into the show that started it all for this podcast!Support the show by heading to maximumfun.org/join, and by following us on Instagram! MaxFunDrive ends on March 28, 2025! Support our show now and get access to bonus content by becoming a member at maximumfun.org/join.

Worst Cooks In America ends not with a bang, but a whimper. But also, who cares?! It's Top Chef season, baby!!!Support the show by heading to maximumfun.org/join, and by following us on Instagram!

Fr. Ben serves up a small bit of knowledge on Chef Tom Colicchio, the judge and head producer of the show Top Chef. Colicchio remembers the moment words had a massive impact on him, and so Fr. Ben elaborates on this reality of our words.  Got a question you'd like to ask Fr. Ben? Go to Ask Fr. Ben | St. Michael Church (stmichaelmemphis.org) to submit questions and topic ideas for the podcast. The questions can be on faith or food! You can also follow us on Facebook and YouTube at Soul Food Priest. Thanks for listening!

On this week's episode, Vegas CityCast's Rob Kachelriess sits in for the traveling Gemini, and joins Al and producer Rich Johnson at Dom DeMarco's Pizzeria and Wine Bar. Rob tells us about his recent experiences Craftsteak (with Tom Colicchio in the house) and Dominique Ansel Marche (with Dominique Ansel in the house). Rich will share culinary highlights from his road trip from Chicago to Vegas. And Al will tell you about experiences at the openings of Pinky's by Vanderpump and China Mama in Palace Station, judging a cocktail competition in a topless club, and meals at Balla Italian Soul and Carmelitas Mar Tier. (Al will also reveal which Jason Aldean song titled triggered him at the opening of the country star's new Strip bar.) The centerpiece is all about Al's visit to Jive Turkey in the Huntridge neighborhood to interview the dive bar's proprietors, Sam Pulliam and Adam O'Donnell. Also: interviews with Jeff Bauman of Glitter Gulch Tiki, Alexander Ortega of Casa Playa, Palace Station's Lee Torres, Lisa Burney and Albert Scalleat of Dom DeMarco's, Ri Ra's Wally Lang and country star Jason Aldean. And of course, there's some news.

Yemi Amu is the founder and director of Oko Farms, a beloved community-based aquaponics farm cultivating fish alongside produce in New York City. After a decade of growing food in several locations across Brooklyn, including three years in Williamsburg, Oko Farms unexpectedly had their lease terminated this November. They're forced to pack up the farm and find a new location, and today on the show, Yemi is sharing more about their search and the power of aquaponics.Also on the show Matt has a great conversation with writer Joshua David Stein about Esquire's Best New Restaurants in America package, which was released this week. We go over some of his favorite restaurants around the country. Cincinnati represent! We also talk about his recent cookbook work, and what it's like to collaborate with Tom Colicchio. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM YEMI AMU:A New Way of Raising Fish—and Vegetables—in New York [The Guardian]A Farm Grows in Bushwick Thanks to One Woman's Vision [Vogue]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by Jane Pauley. In our cover story, Lee Cowan visits Ted Turner's private nature preserves, some of which are being opened to the public. Also: Tracy Smith sits down with actress, singer and businesswoman Selena Gomez; Mark Phillips interviews former German Chancellor Angela Merkel about her new memoir; Tony Dokoupil goes into the kitchen with chef Tom Colicchio; Mo Rocca profiles radio DJ Elvis Duran; and Jim Axelrod talks with author Wright Thompson, whose book, “The Barn,” explores the 1955 murder of Emmett Till.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Introducing How We Can Fix Hunger, Food Deserts, and a Broken System (with Chef Tom Colicchio) from Assembly Required with Stacey Abrams.Follow the show: Assembly Required with Stacey AbramsStacey talks to renowned chef, activist, and Top Chef judge Tom Colicchio about why the United States has a food insecurity crisis despite being the richest country in the world — and why this issue is especially pressing with an incoming Trump administration. They discuss what can be done to address the problem head on, including what Colicchio has learned from years of advocating for school lunches and solving for food deserts on Capitol Hill. Then, Stacey answers a listener question about what the potential appointment of Robert F. Kennedy will mean for the FDA, CDC, and America's health in general. For a closed-captioned version of this episode, click here. For a transcript of this episode, please email transcripts@crooked.com and include the name of the podcast. We want to hear your questions. Send us an email at assemblyrequired@crooked.com or leave us a voicemail at 213-293-9509. You and your question might be featured on the show.Learn & Do More: Watch the documentary “A Place At The Table”Visit Double Up Food Bucks to see if your state has this program, or how to get it thereCheck out Food Research and Action Center for information on your state's school meal programsSupport the Eco-Friendly Mobile Farm Stand ProjectDonate to children and families in need at your local food bank, Feeding America or No Kid Hungry. DISCLAIMER: Please note, this is an independent podcast episode not affiliated with, endorsed by, or produced in conjunction with the host podcast feed or any of its media entities. The views and opinions expressed in this episode are solely those of the creators and guests. For any concerns, please reach out to team@podroll.fm.

The BanterThe Guys express what they look for in a dinner party host and what to do as a guest….and they hope you invite them over.The ConversationThe Restaurant Guys welcome Tom Colicchio back on the show after 18 years! Giving some insights from his book Why I Cook, Tom tells stories from his early years, how he ended up where he is and shares some behind the scenes tea from Top Chef. The Inside TrackThe Guys understand the NJ culture Tom experienced while growing up and one of them had the same first boss! Several years later, he returned to 40 Main with aspirations.  “So Jerry and I were ambitious. We didn't want 40 Main just to be a great restaurant in Milburn. We wanted it to be a great restaurant period,” Tom Colicchio from his book on The Restaurant Guys Podcast 2024BioTom Colicchio got his start in suburban New Jersey restaurants with stints in NYC and abroad.  In July 1994, Colicchio and his partner Danny Meyer opened the Gramercy Tavern in the Gramercy Park neighborhood of Manhattan. It was voted Most Popular Restaurant in New York City by the Zagat Survey in 2003 and 2005. In spring 2001, he opened the first Craft restaurant one block south of Gramercy Tavern. Craftsteak and ‘wichcraft followed.Tom won the 2010 Outstanding Chef award from the James Beard Foundation.He has written three cookbooks and just released his memoir and cookbook Why I Cook.Tom has been involved with Top Chef since its beginning in 2006, where he has served as head judge. He won an Emmy Award in 2010 for Outstanding Reality-Competition Programming as an executive producer of Top Chef, on which he appears.InfoAbout Tom and His Book Why I Cookhttps://www.tomcolicchio.com/Reach out to The Restaurant GuysIf you're in New Jersey...November 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

After last episode's Chef Profile on Dave's old boss and legendary chef Tom Colicchio, Tom joins Dave and Chris for an interview about his culinary journey and his new book, ‘Why I Cook.' Tom reflects on some standout moments from a long and accomplished career, reminisces about what Dave was like in his kitchen, and gives insight on how to be confident and constantly be ahead of the curve. Hosts: Dave Chang and Chris Ying Guest: Tom Colicchio Video Producer: Victoria Valencia Audio: Victoria Valencia Majordomo Media Producers: Noelle Cornelio, Kelsey Rearden, and David Meyer Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave and Chris do a deep dive on a legendary chef who will join them next episode: Tom Colicchio. Tom is much more than a 'Top Chef' judge; he's a culinary icon. They talk about his influence on New American and international cuisine, Tom's unique point of view, his activism, and his approach to food. After an informative discussion about Tom, stay tuned for an Ask Dave and rapid-fire MOIF session. Hosts: Dave Chang and Chris Ying Video Producer: Victoria Valencia Majordomo Media Producers: Kelsey Rearden and David Meyer Additional Production Supervision: Noelle Cornelio Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tom Colicchio joined us in the studio for a really amazing conversation. Tom is a longtime chef and behind the restaurants Craft, Gramercy Tavern, and dozens more. He's also the longtime head judge on the show Top Chef. Tom just released his memoir (with recipes), Why I Cook, and we get into how he's long been at the heart of culinary innovation and policy. We talk about his early days cooking in New York City and how he came together with Danny Meyer and many others to invent a new style of restaurant cooking that is still influential today. We also discussed the recent election—and his thoughts on possibly running for US Congress. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM TOM COLICCHIO:Caviar and Cocaine [Town and Country]Tom Colicchio on how cooking saved his life [MSNBC]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Celebrity chef Tom Colicchio, who has achieved fame for his restaurants, television shows, and five James Beard Awards, turns his considerable energy to his memoir. Host Jo Reed and AudioFile's Alan Minskoff discuss narrator Will Damron's talented performance of the chef's memoir. Damron brings this food-centered story vividly to life and gets Colicchio's voice, cadence, and sometimes hectic recollections just right.  Colicchio's story ranges from his Jersey beginnings to his early notoriety at New York's famous Gramercy Tavern and Craft and his food-centric political causes. The author's candor is refreshing, and his favorite recipes enliven the text.  Read our review of the audiobook at our website. Published by Hachette Audio. Discover thousands of audiobook reviews and more at AudioFile's website.      Support for AudioFile's Behind the Mic comes from HarperCollins Focus, and HarperCollins Christian Publishing, publishers of some of your favorite audiobooks and authors, including Reba McEntire, Max Lucado, Kathie Lee Gifford, Bob Goff, Lysa TerKeurst, and many more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Today on the podcast Eric is joined by Levi Goode of Goode Company Restaurants and Credence. Levi speaks with Eric about his decision to open his first solo project with Credence, the inspiration for Credence, the design choices for the space, developing the menu, the personality of Sidebar at Credence, how Credence is different from Goode Company Restaurants, what dishes customers are loving so far, the team at Credence, whether there could be more Levi Goode restaurants separate from Goode Company, the plans for Goode Company Fish Camp, the goals for Goode Company Kitchen & Cantina, changing the menu up at Goode Company Taqueria, and more! Plus, Levi shares some breaking news regarding a 4th location of Goode Company Kitchen & Cantina. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Running List of Houston Restaurants Offering Voters Food and Drink Deals Analyzing the Chronicle's List of Houston's Top 100 Restaurants 16 Houston Restaurants Compete in CultureMap's Ultimate Wing Showdown Chris Shepherd to Host Conversation with Top Chef's Tom Colicchio

Before there was “Top Chef,” Tom Colicchio worked for and launched some of the greatest restaurants in New York. This week, he shares his best stories and takes us inside the kitchens of some of the hottest restaurants of the last 30 years. Plus, Emily Monaco reveals the best places to eat in Paris right now, Tamar Haspel decodes supermarket labels, and we solve the mysteries of Cacio e Pepe.Get this week's recipe for Cacio e Pepe here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Is Eater's new list of the Essential 38 Restaurants perfect, or is it the most chaotic list of all time? What do we find groundbreaking about Keith Corbin and Daniel Patterson's upcoming fine dining concept? And where would we eat if we could only eat at 3 restaurants for the rest of our lives?  Father Sal is with us to discuss all of the above, why you should check out a newly released Great British Baking Show companion pod, why you can maybe skip Tom Colicchio's new memoir/cookbook, and why your next tasting menu experience might be a couple courses shorter. Our interview today is with Chef Dominique Crisp, Culinary Director of The Lonely Oyster. Dom's got a fascinating story and he also happens to be part of the Oyster Master Guild. That means Dom is to oysters what sommeliers are to wine. He teaches us to appreciate the wonderful world of merroir, and what distinguishes good oysters from oysters that are, to paraphrase Dom, better than s*x. Dom also tells us how the late, iconic Naomi Pomeroy played a pivotal role in his career, and what he learned from his previous venture Saso, which he opened in Pasadena smack dab in the middle of the pandemic and ultimately decided to walk away from despite its rip-roaring success.  Helpful links: Our free newsletter LA FOODSTACK, where you'll find most of the articles we referenced today https://thelacountdown.substack.com/ The Lonely Oyster https://thelonelyoyster.com/ Chef Dom Crisp https://www.instagram.com/domcrisp/ Keith Corbin's memoir https://www.penguinrandomhouse.com/books/677186/california-soul-by-keith-corbin/ The LA Food Podcast is produced with the help of: Adam Skaggs Tiffany Perez Tim Bertolini Abdo Hajj – Get 10% off at Rusty's Chips using code “LACOUNTDOWN” https://rustyschips.com/discount/LACOUNTDOWN -- Get 10% off at House of Macadamias using code "LAFOOD" https://www.houseofmacadamias.com/pages/la-foods --- Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

 The Food Court Podcast: Special Guest Tom Colicchio! On this episode of The Food Court, we're serving up an exclusive chat with none other than Emmy Award-winning chef and Top Chef judge, Tom Colicchio!  Tom's here to dish about his brand-new book, Why I Cook, and trust us—you'll want to grab your copy at your local bookstore ASAP! We dive into Tom's culinary journey, from whipping up his very first dish at 13 (stuffed eggplant, anyone? ) to making waves at NYC's iconic restaurants like Gramercy Tavern and Craft. And of course, we talk ADHD, kitchen chaos, and the recipes that make his new book such a standout—it's no wonder Why I Cook is one of Amazon's Most Anticipated Cookbooks of Fall 2024! Tom opens up about everything from his humble roots in Elizabeth, NJ  to the life-changing moments that made him a household name. From childhood fishing trips with his grandpa  to cooking for the stars, he shares stories that'll make you laugh, reflect, and get hungry! Tune in for behind-the-scenes stories, mouthwatering recipes, and a peek into the mind of one of America's most beloved chefs.

Paul Grieco has a storied career in wine and hospitality, beginning in his family's Italian restaurant in Toronto and working his way to the heights of Manhattan dining rooms. He worked with the famed Danny Meyer and the-now celebrity chef Tom Colicchio when they opened the fabled Gramercy Tavern where Paul began as a server and eventually became beverage director. Despite all the accolades that come with hallowed halls of fine dining, Paul is most revered acclaimed and revolutionary wine bar Terroir and its now legendary Summer of Riesling. The guys had a chance to sit down with Paul and Tanner Walle of Valley Bar and Bottle when the Summer of Riesling hit Sonoma. We discuss the state of wine and hospitality in wide ranging and appropriately non-linear conversation. In short, the Summer of Riesling collided with International Grenache Day as we approached the Autumnal Equinox on the back porch of the tasting house…and the results are spectacular. [Ep340]

Cookbook author and online personality Carolina Gelen is on a mission to share her love of food, which comes into focus in a great new cookbook, Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes. Carolina's journey began in Transylvania, Romania, where she was born and raised. In 2021, she immigrated to the United States to pursue her passion for food full time. She is a recipe developer and food content creator with work featured in the New York Times and on the Food Network and Food52. In this episode we hear about Carolina's journey to her debut cookbook and what makes her recipes unique and cookbook-able. I hope you enjoy our conversation.Also on the show, Matt covers four great books being released this fall that are about food, but not quite cookbooks. These include: Why I Cook by Tom Colicchio, Taste in Music: Eating on Tour with Indie Musicians by Alex Bleeker and Luke Pyenson, A Thousand Feasts by Nigel Slater, Be Ready When the Luck Happens: A Memoir by Ina Garten.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM CAROLINA GELEN:Scraps [Substack]Seared Chicken Thighs With Cherry Tomatoes and Olives [NYT]Lemon Olive Oil Cake [official]This Is TASTE 396: Robert Sietsema & Luke Pyenson [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It really made me smile to see Nick Mautone from the old Mt. Vernon, N.Y. neighborhood all over the news during the U.S. Open. Not for playing tennis. Nick invented that now infamous signature U.S. Open "Honey Deuce" cocktail that took the media by storm this year. At $23 a drink, it generated about 10M dollars at The U.S. Open this year alone!   Nick Mautone invented the drink back in 2007 when Grey Goose hired him as a consultant to create a signature cocktail for the event.  Talk about a never-ending drink! Even Nick couldn't believe the cocktail commotion he's caused. (Do people get royalties from inventing drinks?) I thought it would be fun to contact Nick and invite him on my show to take another bow, and give him some old-time love and find out!  Nick said, “Because I was a brand ambassador and a hospitality consultant to Great Goose Vodka, which I started with in 2005. As a consultant, it was the single best consistent gig I ever had in my life. I loved it and without going into details, they paid me well. I had a great expense account. They flew me all over the world to talk about Grey Goose, train teams, distributors, do great events like the US Open, and I played golf with celebrities!”  Nick's a warm and wonderful guy and he's written all kinds of books to teach people how to be great mixologists. Books that both professionals and those interested in being great mixologists at home will benefit from. Nicks a dad, a futurist, and the brother of one of my best childhood pals Carol Mautone. The Mautone house was chock full of kids (seven I think? LOL) and commotion and their house always smelled like great Italian food! Their Dad had a specialty food business, and their sweet mom Adele was constantly shopping and making food. Never knew how she kept up with them all, but she always had a smile and always welcomed me and others into her home with open arms. It's probably where her kids learned about the true meaning of ‘hospitality'.  Carol became a chef and moved to Italy but now teaches English to foreigners and I've been threatening for years to fly over and visit her. Soon! Meanwhile, I stay in touch with her lightly on Facebook and I've connected with lovely Nick too a few times over the years.  Nick and his family moved out to Washington State, to Mercer Island, near Seattle. I followed Nicks career in the restaurant industry. He started out bussing tables, backing bars, and then he and his brothers and sisters opened a place called American Pie on the Upper West Side of New York. Nick Mautone now has 40 years of hospitality industry experience. He believes in the power of mentorship, leadership, collaboration, and possibility. Nick is the architect of an inventive process called “Hospitality Sabermetrics” — think Moneyball for Hospitality he says, and has a sixth sense when it comes to foreseeing trends. He is known for nurturing sustained success, streamlining operations, and aligning core values in every sort of hospitality business. Since his start, Nick has worked with some of the most iconic and influential restaurants in the world including Gotham Bar & Grill, Hudson River Club, and most notably, Gramercy Tavern where he was managing partner alongside Danny Meyer and Tom Colicchio for seven years, and helped define and nurture a fledgling idea Danny and the group coined called “Enlightened Hospitality.”  So, what is Enlightened Hospitality? Nick explained, “Enlightened Hospitality' is the core values of how you operate your business, and you hear that term a lot in business leadership programs where a company will say these are our core values and these are the way we want to operate our business, and these are the non-negotiables that we will not forsake any amount of money. And so, they are the guiding principles, if you will, that you want to live by, that we wanted our business to operate by, and we wanted, as people, to live by.” And I think it really made sense. I think that's why I enjoyed it, that's why I took the job. Danny had core values; Tom Colicchio had core values. At some point during the first few years that I was there, we actually took those core values and encapsulated them into our manuals and then we used them as part of our review process. And it really became a great way to manage people, and everyone knew their expectations. Everyone screws up, bear that in mind, but if you screw up and you forsake one of those core values, we'd sit you down and say, hey, you know, it just didn't work for us the way you handled this particular situation. Look at how we want to operate. Here's the way and the waterfall of progression of how you should handle these situations. And people get it. And then, you know, nine out of 10 times, they understand what they did wrong, they correct the problem, and they move forward. If not, they understand and they choose to move on because they can't live in those core values, and both are acceptable outcomes.” Nick's spent a lifetime trying to keep integrity in all he does.  I wanted to know his thoughts about the current state of the restaurant business. So many restaurants have struggled after COVID. Some reopened, some did not reopen. Getting and retaining good help is the #1 problem I hear from most in the restaurant business I've spoken to. Nick said, “So, the pandemic forced this change to happen five or 10 years earlier than it needed to.” One, people need to get paid appropriately, plain and simple. Tips notwithstanding, yes, tips count for your income, but you need to be paid appropriately. Most importantly, people need to be treated appropriately. And what I found, you know, in my career, and I don't speak for Danny Meyer, but I will say in our organization during that time, and I know it carries to today, our number one goal was to treat our employees well and take care of them to the best of our ability. And if we do that, then we can honestly live with honor and hold ourselves to a high standard as being good about the business. A lot of people didn't operate that way, so the pandemic forced that change. And now you see this, people leaving the industry, going on to do other endeavors. It will come back because everyone needs to eat and everyone needs human companionship and the connectivity that comes with sitting in a restaurant or a bar or a movie theater or whatever it is and seeing other people. So, I think it'll come back. It's just going to take a little time.” Nick is the founder of Mautone Enterprises. Whether you're a first time first-time restaurateur, or turning around a big ship on the wrong course, Nick's your guy to help guide you and your staff to profitable collaboration. Here's his website: nickmautone.com Enjoy this podcast my warm conversation with Nick Mautone on The Debbie Nigro Show. 

This podcast covers New Girl Season 4, Episode 15, The Crawl, which originally aired on February 10, 2015 and was written by Kim Rosenstock and directed by Jay Chandrasekhar. Here's a quick recap of the episode:After his breakup with Kai, Nick wants to complete a bar crawl with all his friends… on Valentine's Day. All had other plans – Jess with Ryan, Schmidt with Fawn, and Winston on call for work – but they all end up going to the Bar Crawl. This episode got a 8.5/10 rating from Kritika and 9.5/10 from Kelly and we both had the same favorite character: Winston!While not discussed in the podcast, we noted other references in this episode including:Elijah Wood - When sharing a job option for Ryan, Winston shared that he heard “Elijah Wood's looking for a stunt double.”[E.L. Fudge Keebler Cookies] - This reference was by Winston about Ryan saying, “Get back in that tree and make me some cookies”, which resembles how the mascots on the Keebler cookies make the cookies.Krumping - Schmidt noted that he “even krumped at that anti-gang initiative” for Dawn.The Walking Dead - Nick shared that sometimes Jess didn't hear him with all her hair, like when she didn't respond after asking her what she thought about his “Walking Dead fanfiction”The Temptations - “My Girl" -  The tune of this song was sang by Winston and Nick during the karaoke bar, but instead of “My Girl” they sang “Bar Crawl”.The Wright Brothers - Winston thought sparks were “flying like the Wright Brothers” between Cece and Schmidt.Tom Colicchio - The bartender Mike thought Nick wasn't going to make it to the last bar on the bar crawl and that he himself would never ride a jet ski with Tom Colicchio.Mary Poppins - Schmidt said Winston is like a Black Mary Poppins.Additionally we mentioned in our podcast episode a site with some notes by Cathy Guise, the creator of the comic Strip “Cathy”.Thanks for listening and stay tuned for Episode 16! Music: "Hotshot” by scottholmesmusic.comFollow us on Twitter, Instagram or email us at whosthatgirlpod@gmail.com!Website: https://smallscreenchatter.com/

By the end of this month, the Milwaukee area will have a promising new option when Serious Dumplings — a small chain that up until now was limited to five locations in Florida — opens on Mayfair Road in Wauwatosa.The new spot just north of the Milwaukee County Zoo will fill a glaring hole spotted by sharp folks like myself and Journal Sentinel dining critic Rachel Bernhard: a high-quality dim sum parlor. A quick look at Serious Dumplings' menu reveals a solid dim sum section, plus the restaurant's titular dumplings, noodles and rice, and other items I'll be curious to try when it starts serving Sept. 27.Our other topic du jour happens Sept. 22, when Chucho's Red Tacos hosts the inaugural Pho 1 Pho Contest and B-Boy Battle. I mean, the Pho face-off is one thing, but combining it with a breakdancing competition just isn't fair. The event is a team-up among Chucho's, ElevAsian and SapSap, and will feature a roster of local restaurants vying for the title of Milwaukee's best Pho. Plus breakdancing.That's a tough slice of food news to top, but we press on:Victory Garden Initiative will hold its end-of-season block party Sept. 21, and this year it doubles as a 15-year anniversary celebration.It seems like Top Chef judge Tom Colicchio just left Wisconsin, and now he's coming back Oct. 14 to sit down with Paul Bartolotta for a special night at the Riverside Theater.Elections aren't our territory, but food definitely is, and Senator Tammy Baldwin had something to say to President Biden about getting Wisconsin meats and cheeses to international markets.

President Biden announces pardons for U.S. veterans convicted under military laws banning same-sex relationships. This decision follows a year-long CBS News investigation revealing the lasting impact of these convictions on LGBTQ+ veterans, even more than a decade after the repeal of "Don't Ask, Don't Tell."A jury in Massachusetts will decide the fate of Karen Read after more than 70 witnesses testified in her murder trial. Read is accused of killing her police officer boyfriend by hitting him with her car. She denies any involvement in his killing.Summer vacations are in full swing as the FAA says Thursday will be the busiest travel day of the year so far. Delta Air Lines CEO Ed Bastian discusses preparing for the influx of travelers as they'll fly nearly 6 million passengers during the upcoming holiday week.In "The Dish," discover the story behind Gramercy Tavern, praised as "a great American restaurant" by Food and Wine. Celebrating 30 years of "enlightened hospitality" in New York, it became a dining destination and transformed the lives of its co-founders.First on "CBS Mornings," Emma Roberts talks about her new comedy "Space Cadet," where she plays Rex Simpson, a woman determined to become an astronaut against all odds."CBS Mornings" is calling on unsigned artists to participate in their Mixtape Music Competition by submitting a video of themselves performing a cover of Johnny Nash's hit song, "I Can See Clearly Now." The deadline to enter is Tuesday, July 9, 2024. Visit mixtape.cbsnews.com to upload your version and read the full rules and guidelines.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tom Colicchio does work in the Top Chef kitchen, where the wok is king in the Quickfire challenge. Coming off her Last Chance Kitchen run, Laura re-enters the main competition and makes dessert for an elimination challenge that demands imagination. Tom H. feels that desserts are a market inefficiency that more cheftestants should opt for. Kevin shares how You Can Count on Me explains Michelle's allergy to blue-sky Top Chef challenges without specific parameters.  Subscribe to the new PYK Substack! https://www.packyourknives.com/ Rate PYK 5 Stars on Apple or Spotify Follow PYK on Twitter: @packknives & Instagram: @packyourknives COUNT THE DINGS MERCH STORE - Check it out here: https://bit.ly/CTDMERCH Learn more about your ad choices. Visit megaphone.fm/adchoices

Kristen Kish, Tom Colicchio & Gail Simmons join host Andy Cohen. Listen to lively debates on everything from the latest drama surrounding your favorite Bravolebrities to what celebrity is making headlines that week live from the WWHL clubhouse.Aired on 05/22/24Binge all your favorite Bravo shows with the Bravo app: bravotv.com/getbravoSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to your guide to the savory stories behind the chefs who are redefining dining, one dish at a time. In our latest episode of Chef AF, I had the pleasure of sitting down with none other than Dan Kluger, whose groundbreaking approach to seasonal and sustainable cooking has cemented his status as a vanguard of New York City's dining scene. Kluger, a James Beard Award-winning chef, shares his journey from learning under renowned chefs to opening his acclaimed restaurants, including the beloved Loring Place and the innovative Greywind.A Chef's Journey: From Learning to Leading in NYCDan Kluger's story is one of passion, creativity, and an unwavering commitment to showcasing local, seasonal ingredients. His culinary philosophy, deeply rooted in the rhythms of nature, transforms simple dishes into vibrant, flavor-packed creations. During the interview, Kluger recounts his early days in the industry, working under culinary titans like Jean-Georges Vongerichten and Tom Colicchio, and how these experiences shaped his approach to cooking and restaurant management.Greywind: A Culinary Gem in Hudson YardsIn our chat, Dan unveils the inspiration behind Greywind, his latest contribution to New York's vibrant dining scene. Nestled in Hudson Yards, Greywind marries the rustic beauty of the Hudson Valley with urban sophistication, a reflection of Dan's vision to create a dining experience that's as enriching as it is delicious. He also gives us a sneak peek into Spygold and The Bakery at Greywind, each a unique facet of his culinary empire, showcasing his commitment to innovation and excellence.GreywindWashington Squares: Reinventing Pizza with PurposeOur conversation took a delightful turn as Dan recounted the birth of Washington Squares. What started as a pivot during the pandemic became a beloved pizza destination, known for its soul-satisfying Grandma-style pies. Dan's story of adaptation and resilience resonates with anyone looking to make a positive impact, no matter the circumstances.The Chef's Counter: An Exclusive InvitationLooking ahead, Dan shares his excitement for the upcoming Chef's Counter at Greywind, an intimate setting where diners will be treated to a tasting menu that promises an unforgettable culinary journey. His passion for creating a dining experience that both challenges and delights is evident as he talks about this next adventure.Dan Kluger, Greywind | Photo Credit Evan SungDan Kluger: Crafting New York's Culinary NarrativeAs your host on Chef AF, I aim to bring you closer to the chefs shaping our food culture. Dan Kluger's episode is a compelling story of innovation, sustainability, and the magic of New York City's food scene. His dedication to celebrating local, seasonal ingredients not only defines his cuisine but also tells the larger story of what it means to dine in this great city.On Chef AF we continue to explore the culinary world through the eyes of those who are changing it one plate at a time. Dan Kluger's journey from the farm to the forefront of New York's culinary scene reminds us of food's power to connect, inspire, and transform.

Top Chef star Tom Colicchio sits down with longtime FERN contributor Ted Genoways for an in-depth conversation with the acclaimed celebrity chef. Part 1 of a collaboration between FERN and Switchyard, a magazine and podcast from the University of Tulsa and Public Radio Tulsa.

Tom Colicchio, world-class chef and vocal food activist, joins us to talk growing your own vegetables, participating in food activism on behalf of college students that need help affording groceries, and everything from tomatoes to pizza to wine.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This special edition of the podcast features highlights from interviews with seven founders, creators and innovators who joined us on the show during the second half of 2023. Our guests include John Fieldly, the chairman and CEO of Celsius; Maya Kaimal, the founder and chief creative officer of Maya Kaimal Foods; Dan Aykroyd, the co-founder of Crystal Head Vodka; Allison Luvera and Lauren De Niro Pipher, the co-Founders of  Juliet; Tom Colicchio, a partner with Colicchio Kitchen; and Chris Hunter, the co-founder and CEO of Koia. Show notes: 0:31: Interview: John Fieldly, Chairman and CEO, Celsius – Let's kick things off with John Fieldly, the chairman and CEO of fast-growing energy drink brand Celsius. In this clip, pulled from an episode published on September 19, John spoke about how financial discipline is embedded in company culture, why ambition is key to maintaining the brand's momentum and how he navigates disagreements with investors and shareholders. 9:57: Interview: Maya Kaimal, Founder, Maya Kaimal Foods – Next up we have Maya Kaimal, the founder and chief creative officer of Maya Kaimal Foods, a groundbreaking brand of Indian-inspired sauces, condiments and ready-to-eat dishes. In a clip pulled from an episode featured on November 28, Maya explained how the company operates and innovates at the intersection of data, trends and retailer needs, how she aligned with an investor that could support her vision, and what she's learned about hiring the right – and wrong – people. 20:36: Interview: Dan Aykroyd, Co-Founder, Crystal Head Vodka – Let's keep it going with actor, comedian and entrepreneur Dan Aykroyd, the co-founder of Crystal Head Vodka, an ultra-premium spirit brand identified by its distinctive skull-shaped bottle. In this clip, from our episode published on August 22, Dan spoke about what makes him an effective salesman and why he believes that his celebrity has a limited impact on the brand's past and future. 25:44: Interview: Allison Luvera and Lauren De Niro Pipher, Co-Founders, Juliet – Next we have Allison Luvera and Lauren De Niro Pipher, the co-founders of Juliet, a premium brand of multiserve wine encased in an innovative cylindrical container. In the following clip, pulled from an episode published on August 1, Allison and Lauren explained why developing a unique package was central to the planning process, and discussed their challenging, but ultimately correct, decision to change package designers. 31:29: Interview: Tom Colicchio, Partner, Colicchio Kitchen – We continue with renowned chef, restaurateur and “Top Chef” judge Tom Colicchio, who is also a partner with premium sauce and condiment brand Colicchio Kitchen. In this clip, pulled from an episode aired on July 18, Tom spoke about how he defines “good food” and why he's hesitant about adding an ethnic-themed line.  35:57: Interview: Chris Hunter, Co-Founder/CEO, Koia – Finally, we hear from Chris Hunter, the co-founder and CEO of plant-based beverage company Koia. In the following clip, pulled from an episode published on November 14, Chris spoke about the importance of setting goals in both his personal life and in business, the company's first month of profitability and why he warns entrepreneurs about short-term trends within the investment community. Brands in this episode: Celsius, Maya Kaimal Foods, Crystal Head Vodka, Juliet, Colicchio Kitchen, Koia

A writer, editor, illustrator, cookbook author, children's book author, and really fun guy to get to know, Joshua David Stein has got the goods, and we welcome him back into the studio. We catch up about all things cookbooks and food media, including his soon-to-be-published Korean cookbook, collaborating with Tom Colicchio, and his work on the wonderful Esquire Best New Restaurants list. It's so great talking with JDS, and we hope you enjoy this conversation.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM JOSHUA DAVID STEIN:Three Days on a Boat with Top Chef's Tom Colicchio [Esquire]The Best New Restaurants in America, 2023 [Esquire]How Lilia Chef Missy Robbins Is Reimagining the Restaurant Model [Fast Company]

Thanksgiving episode one of two! In this episode — previously aired a year ago — Nigella Lawson, Tom Colicchio, Stephen Satterfield, and Sheldon Simeon talk to Mark and Kate about Thanksgiving as a Brit (Lawson), the absolute BEST way to cook your turkey (Colicchio), whether Thanksgiving is worth defending (Satterfield), and whether turkey is devil's meat (Simeon).View this episode's recipe and show notes here: https://www.bittmanproject.com/p/thanksgiving-podSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Gail Simmons & Tom Colicchio join host Andy Cohen. Listen to lively debates on everything from the latest drama surrounding your favorite Bravolebrities to what celebrity is making headlines that week live from the WWHL clubhouse.Aired on 04/20/23Binge all your favorite Bravo shows with the Bravo app: bravotv.com/getbravoSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.