Podcast appearances and mentions of tony maws

Highlights from Mike McKee, Tony Maws, JR Havlan, Tino Ricci and Max RiveraHOSTED BY PAUL SULLIVANWelcome to The Company of Dads Christmas highlights from five podcasts this year – Mike McGee, husband of famous golfer Annika Sorenstam; Tony Maws, award-winning Boston chef; JR Havlan, Emmy Award winning comedy writer; Tino Ricci, my childhood best friend and a long-timne Home Depot employee; and Max Rivera, a New York City Firefighter. Listen to some funny, interesting and useful insights from each one.

Interview with Tony Maws / Award-Winning Chef, Restauranteur, Lead DadHOSTED BY PAUL SULLIVANFamed chef, Tony Maws was a central part of the Boston food scene for more than two decades. He won a slew of chef honors, including the highest – a James Beard Award. One of his restaurants, Craigie on Main, attracted a loyal foodie following who gathered around his famed chef's table. (He also had a more casual burger joint because, well, who doesn't love a good burger?) But being the chef-owner and being there for your family isn't always compatible. The pandemic changed Maws' thinking. He is embracing being a Lead Dad for his teenage son and wife, a public school teacher. Listen to him talk about restaurants, family and the greatness of a roasted chicken. (It's on the menu at least once a week in his home.)

If you have optimized your online shopping cart and the checkout page is seemingly flawless, you might assume little or nothing else remains for improving the customer purchase experience.Not so. The best ecommerce merchants know the experience doesn't stop when an order is placed. They nurture that customer relationship beyond checkout.One of the most successful—yet typically underutilized—vehicles for doing so is the post-purchase email. This message type converts at 18%. That's a 180% lift over the average promotional email.They're useful for keeping customers content when orders are delayed, as Craig Hastings of Baking Steel has discovered.As culinary director and Baking Steel's go-to marketer, Hastings established a series of emails delivered after anyone buys the company's hallmark product, a steel pizza stone. He later created versions for both griddle and accessory customers.Hastings explains how the series helped customers bide their time during the height of the Covid pandemic, when demand from stay-at-home cooks outstripped product supply and created backorders of six to eight weeks. He discloses the types of content the series employs to espouse the notion of treating customers like family, and why authentic content of good quality is important.  Lucas Walker, ecommerce veteran, also shares his views on why the post-purchase message might be the funnest of automations for email marketers.    We contemplate the following questions about post-purchase emails:Why is post-purchase messaging our podcast host's favorite automation type to discuss?Should the message be aimed at driving sales, or is it more about reinforcing the brand?Why should you consider lacing in an affiliate partner?What makes for a great post-purchase message?What do merchants overlook when crafting a post-purchase message?How can post-purchase messages prompt better customer service? About the guests:Craig Hastings, Culinary Director and Marketer, Baking Steelhttps://www.BakingSteel.comWhen Hastings isn't developing recipes at Baking Steel, he's involved with email marketing, product fulfillment, and other fun endeavors to keep customers happy. His culinary background includes working for famed chefs James Beard, as well as Tony Maws of Craigie on Main. Hastings is the founder of Served Meals, a non-profit organization in Massachusetts serving food-insecure people while slowing the amount of food waste in the world. Lucas Walker, Founder, Rolled Uphttps://www.Rolledup.ioWalker is a serial entrepreneur. He has started three successful businesses in the software, ecommerce and media spaces. Lucas' experience also includes marketing for an internationally-recognized sales trainer, where he launched the Make It Happen Mondays podcast, oversaw partners around the world, and reviewed over 10,000 ecommerce websites. 

Bessie King and Tony Maws share the work of Massachusetts Restaurants United, a coalition of independent restaurant professionals who are advocating on behalf of an industry in crisis. We talk about what the organization aims to accomplish, what they want from the legislature, and why keeping restaurants afloat is vital to the Massachusetts economy.    Life Alive Organic Cafe has meals plans! Whether you've been eating too much heavy takeout in quarantine, or are just getting tired of cooking for yourself, hit the reset button with one of their customizable meal plans. Choose from a mix and match menu of nourishing soups, fresh salads, and even dessert! Get 15% off your order with the code TFL15 at checkout.  https://lifealive.myshopify.com/   You guys, we've got hand sanitizer! Our friends at the personal care brand Curie — makers of aluminum-free deodorant that actually works, and smells amazing — now offer hand sanitizer, in fresh scents like Grapefruit Cassis and Orange Neroli. The best part? It moisturizes your hands, which is about the best form of self-care we can think of at the moment. Use promo code TFL20 at checkout or just follow this link: https://curiebod.com/discount/TFL

We are coming to you live from Boston Magazine's Taste 2019, the annual event celebrating this year's Top 50 restaurant list, featuring dishes from some of Boston's best chefs! We manage to steal Chef Owners Karen Akunowicz and Tony Maws from their food stations for a double interview. We talk about the fast casual approach that both have successfully pulled off. Along the way, they share the history of their beloved sit down restaurants; Fox and the Knife (Karen) and Craigie on Main (Tony).    Our second interview of the evening features Scott Kearnan, food editor of Boston Magazine. Scott weighs in restaurant trends, the state of food media, and of course, lets us in on the process of picking Boston's best restaurants for their annual November issue.

It’s more than just fundraising! In this playful episode of Add Passion and Stir, host Billy Shore and event emcee Taniya Nayak (HGTV, Food Network) conduct “red carpet” interviews at the 2018 Taste of the Nation Boston. Guests include Celebrity Chef Tiffani Faison (Sweet Cheeks Q, Tiger Mama), Adam Amontea (Cafco), Lacey Berrien and David Miller (Boston Society), and Emily Pochman (Share Our Strength). In its 30th year, the event features 60 chefs from Boston-area restaurants and raises more than $210,000 for No Kid Hungry. “One of my favorite feelings in the world is to see people come together to enjoy a meal in a space that I got to design,” says Nayak. Faison talks about her background and commitment to social justice and LGBTQ rights. “My job is to make it easier for the next generation, so… they can just give their art, their spirit and their love to the world without having to consider their safety,” she says. Amontea, who is one of the event sponsors, describes his company’s ties to the culinary world and long-standing commitment to No Kid Hungry. Berrien and Miller share their thoughts on the work they are doing to get the next generation of philanthropists involved. Billy and Taniya also get a surprise visit from Erik and Farrah - a first-grade teacher in the Boston public school system – newlyweds who purchased 125 tickets to the event for their wedding guests because they feel so strongly about the cause of child hunger. “I look at my students and there’s such an impact…when they’re fed, they’re able to learn,” says the bride in her wedding dress. You won’t want to miss this lighthearted but inspiring episode that makes you feel like you are in the crowd at Taste of the Nation Boston. Resources and Mentions:· No Kid Hungry (nokidhungry.org): Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.· Taniya Nayak is one of the nation’s foremost interior designers. She became a household name as a design expert member on HGTV and Food Network. Nayak owns a successful, Boston-based interior design firm, Taniya Nayak Design LLC., where she adds a fresh, clean look to both commercial and residential spaces. Nayak has served as host and designer for a variety of HGTV mainstays like Designed to Sell, Billion Dollar Block, House Hunters on Vacation, and on Robert Irvine’s Food Network series, Restaurant: Impossible. She is also a judge on ABC’s The Great Christmas Light Fight. Nayak’s helpful decorating tips have been featured in Architectural Digest India, HGTV Magazine, Design New England, People, Cosmopolitan, Glamour, The Boston Globe, Family Circle, The Washington Post, Ladies Home Journal, and many more. She has appeared on The Oprah Winfrey Show, ABC’s Good Morning America & The View, NBC’s Today, CBS’ The Early Show & The Talk, and Rachael Ray.· Tiffani Faison is Chef and owner of Sweet Cheeks Q and Tiger Mama in Boston. She began her career working under such renowned chefs as Daniel Boulud, Alain Ducasse, Todd English and Tony Maws. In 2006, early into her career, she was cast on the very first season of Bravo’s Top Chef and placed as runner-up. From there, she worked in prestigious kitchens in Nantucket, New Orleans, Los Angeles, and San Francisco before returning to Boston in 2010 to become Executive Chef of Southern Italian restaurant, Rocca Kitchen & Bar. Faison opened Sweet Cheeks Q in 2011, drawing inspiration from her love of Southern barbecue and extensive travels in Texas. Sweet Cheeks became an instant hit for its laid-back Southern charm and addictive offerings. In December 2015, Faison expanded on her culinary skills, creativity and business savvy with a new restaurant: Tiger Mama. The Boston Globe called Tiger Mama “a spectacular restaurant” with dishes that you’ll “take to the grave” and hospitality that “feels generous and natural.” Boston magazine awarded Faison as “Best Chef: General Excellence” in its July 2016 “Best of Boston” issue. In November 2016, the Boston Business Journal named Faison to its 2016 Power 50 list, “The Game Changers,” celebrating individuals from Boston’s multiple industries and professions who are making a difference in their business communities. She is a tireless advocate of LGBTQ human rights.· Sweet Cheeks Q opened in 2011 and almost immediately garnered a three-star review from The Boston Globe. From 2012 to 2016, it was awarded “Boston’s Best Barbecue” for five straight years by Boston magazine. Its biscuits were deemed “Best Biscuits in the World” by Forbes. All of their meats are responsibly sourced and all natural. They use local farms when possible.· Tiger Mama is Chef Tiffani Faison’s love letter to Southeast Asia. Unapologetically spicy, sharp and funky flavors create a menu of authentic classics and intentionally inauthentic riffs on dishes and ingredients we love. Brian Callahan’s world class Tiki Program is the perfect liquid counterpoint, embracing classic Tiki Cocktails, pushing the envelope of presentation, technique and flavor exploration with unique ingredients, premium liquors and juices pressed daily.· Cafco is a Boston-based construction management firm specializing in restaurant, hotel, residential and academic projects. Our passion is to help clients transform their ideas into reality. Our collaborative approach engages clients early in the process and carefully guides their vision from concept to execution.

Which is more important, ‘what’ you do or ‘why’ you do it? The two trailblazing business leaders on this episode of Add Passion and Stir are driven by more than just the bottom line. Jeff Swartz, former CEO of Timberland, and James Beard Award-winning chef Tony Maws (Craigie on Main, Kirkland Tap and Trotter) prioritize social justice in their work. Speaking with Share Our Strength founder and CEO Billy Shore, Swartz and Maws express their passion for purpose beyond profit. “It took me 30 years to figure out that the question is not ‘what?,’ it’s ‘why does it matter,’” says Swartz. “It wasn’t altruistic – it was deeply needful. I wanted a purpose beyond making the quarter.” Under his leadership, Timberland supported nonprofits like Share Our Strength and City Year. Maws sets high standards for his work fighting child hunger with the No Kid Hungry campaign. “I wish I could do more. There are kids that are not being provided with food and the happiness that comes with it… to me it’s just revolting,” he states.In this tumultuous and uncertain time in our country, Swartz, Maws and Shore also discuss how we can all cope. The election made Maws think differently. “I’m looking for my own bullet points: what are the things that I can do? How am I going to have an impact?,” he says. “It needs to be more than what I have been doing.” Swartz is also ready to act. “The election’s not over,” he says. “People [are] not asking the right question. They should be saying ‘Here’s what it is… now what are we going to do about it?’” He is certain that we all have to do our part. “Sitting on the sidelines and being an angry victim just doesn’t cut it.” Listen to this motivating conversation about finding purpose and meaning in your life.

Former Timberland CEO Jeff Swartz and James Beard Award-winner Tony Maws discuss the material and spiritual benefit of running successful businesses when you are willing to look beyond the profit motive for decision making.

Tony Maws is a non-traditional chef – an “idealist with a kitchen” might be a more appropriate job description. His ideology: that local, seasonal and sustainably sourced ingredients are intrinsically better, and that these ingredients form the most significant part of what makes great food great. Tune in to this week’s episode of “Chef’s Story” and meet the Cambridge, MA based chef. Learn about his restaurant, Craigie On Main, and hear his culinary influences and the journey he took to become the renowned chef he is today. This program was sponsored by S. Wallace Edwards & Sons. “My mom is my harshest critic in a very loving way.” [07:00] “I love my restaurant -this will always be my baby – but I’d love to do something more rustic, casual and louder.” [19:00] “I get to cook for people every day and put smiles on their faces – I never take that for granted. It’s powerful.” [21:00] –chef Tony Maws on HeritageRadioNetwork.org