Podcasts about Trattoria

On this edition of Joan Eats, Joan dives into the 50th anniversary of Macy's Flower Show, running from April 27th to May 18th at Macy's iconic location in Harold Square, New York. This year's show boasts an impressive display of around 8,000 plants and 50,000 stems, along with numerous contributions from partners like YSL Beauty and Holland America Line. The event is free and open from 10:00 AM to 9:00 PM Sunday to Thursday, and 10:00 AM to 10:00 PM on Fridays and Saturdays. Joan also highlights a special flower-themed menu at Stella 34 Trattoria, located on Macy's sixth floor, offering a two-course prix fixe menu for $45. Make your reservation now and enjoy the breathtaking views of the Empire State Building. Learn more about your ad choices. Visit megaphone.fm/adchoices

Level Up 126 - Trattoria Narrativa Hoy Nacho GM nos habla de aventuras, campas y todo lo que hay entre medias, comparándolas alegremente con platos de comida italiana. Distintas formas de organizar tu juego y algún que otro consejo para que encuentres tu propia forma de hacerlo. El programa se basa en este artículo original de Angry DM. The Italian Campaign. Construcción d Música de Uppbeat: License code: DSJHNLFTIRWBKXPO Música de Youtube

Questa settimana abbiamo un ospite speciale: Lorenzo Cogo, chef brillante e sperimentatore del gusto. Dai suoi inizi precoci alla stella Michelin, fino alla voglia di rompere gli schemi, ci racconta il suo viaggio tra piatti, viaggi e ispirazioni.Una puntata ricca di passione e creatività!Siediti a tavola, seguici su Telegram (t.me/radiooblo) e ascoltaci! 

In this episode of 'The Main Ingredient,' Kevin Burgin visits Nucci's Gelato & Trattoria. They converse with Maria, one of the owners, who discusses the restaurant's rich history and the variety of fresh, homemade dishes. From their famous gelato to their daily-prepared pasta sauces, the conversation highlights the dedication to quality and consistency in every meal. The hosts and Maria touch on their popular dishes, the process of catering and organizing events, and the importance of personal interaction with customers. The segment wraps up with a dive into their dessert offerings and a promise of an authentic, heartfelt dining experience.

What makes a restaurant sexy? Co-hosts George Mahe and Cheryl Baehr have some thoughts, as well as their picks for the spiciest spots in St. Louis. Recorded by candlelight and over a bottle of wine, George and Cheryl uncover some hidden gems and perennial favorites, and touch on a few interesting tidbits that will help you heat up your Valentine’s Day, including: The difference between a romantic restaurant and a sexy restaurant A certain restaurant table that might be the most coveted couples spot in town The well-known bar that is so sultry, it has a “no hanky-panky” policy printed on its menu If you’re looking to turn up the heat, this is an episode you won’t want to miss. Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. This episode is sponsored by The Repertory Theatre of St. Louis and supported by Violet's at The Train Shed. The Rep presents Lynn Nottage's Clyde’s (February 5–March 2), a five-time Tony Award-nominated play. Set in a truck stop sandwich shop, Clyde’s follows formerly incarcerated kitchen workers on their quest for redemption and the perfect sandwich. For tickets, visit repstl.org. Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Zanti’s Deli: 181 Concord Plaza, Sappington, 314-270-3175 Pete’s Italian Baking Company: 1711 Hereford, Ellendale, 314-282-0288 Roberto’s Trattoria: 145 Concord Plaza, Sappington, 314-842-9998 Roberto’s at Tesson Ridge Noto: 5105 Westwood, St. Peters, 636-244-0874 Bistro La Floraison: 7637 Wydown, Clayton, 314-725-8880 Bar Moro: 7610 Wydown, Clayton Esca: 5095 Delmar, Delmar Loop, 314-365-2686 Idol Wolf: 1528 Locust, Downtown West, 314-325-0360 The Bellwether: 1419 Carroll, Soulard, 314-380-3086 Wright’s Tavern: 7624 Wydown, Clayton, 314-390-1466 Basso: 7036 Clayton Ave, The Hill, 314-932-7820 Basso at Westport Baileys’ Chocolate Bar: 1915 Park, Lafayette Square, akar: 7641 Wydown, Clayton, 314-553-9914 None of the Above: 3730 Foundry Way, The Grove, 314-656-6682 Bullock Room at Planter’s House: 1000 Mississippi, Soulard, 314-696-2603 Brass Bar at Brasserie: 4584 Laclede, Central West End, 314-361-1200 You may also enjoy these SLM articles: A Valentine's Day guide to St. Louis restaurants Best chocolate shops in St. Louis More episode of Arch Eats See omnystudio.com/listener for privacy information.

Aujourd'hui c'est la journée de la cuisine italienne ! Elle est classée numéro 1 des cuisines étrangères préférées des français ! Alors est-ce que vous vous y connaissez ? On vérifie tout de suite !

trat-to-rì-a SIGNIFICATO Ristorante modesto, familiare ETIMOLOGIA da trattore, derivato del francese traiteur, da traiter‘trattare'. Voce di Giorgio Moretti Montaggio di Stefano Riggi e Emanuele Pavese Sigla a cura di Emanuele Pavese Testi di unaparolaalgiorno.it Sito Instagram Una produzione Bonfire Sito  Instagram

This was a fine Thursday crossword by Daniel Bodily, including a slick theme, smartly implemented.  There were some great clues, including 42A, It makes Max profits, HBO

Jenn is back and ready to tell all about her recent getaway with husband Joe.  Even though they ended up losing a day because of Hurricane Milton, they still had a wonderful trip.  Their stay included two nights at the Polynesian and seven nights at Saratoga Springs.  One of Jenn's hopes was that she would have better luck with the food on this trip than she has had in recent visits.  Thankfully, after a couple of misses (Food & Wine and the worst hot dog Jenn has ever tried), there were some hits (Trattoria al Forno and Topollino's Terrace) that made the trip end on a high note. Trip Dates: October 12-21, 2024 Post Trip Interview: recorded 11/5/24   Episode Specific Links: Follow Jenn - @jennlauren__/ Listen to all of Jenn's appearances on Where I Long To Be Podcast Discovery Cove Trattoria al Forno Tri-Circle-D Ranch   Be Our Guest: Do you have an upcoming trip you'd like to share?  Submit your trip information here to be considered as a podcast guest.   Get in Touch: If you would like to reach out to Virginia for something other than a trip report guest submission (for that use the link above!), you may email whereilongtobepodcast@gmail.com.   Follow: Instagram: @whereilongtobepodcast Facebook: @whereilongtobepodcast TikTok: @whereilongtobepodcast Website: whereilongtobepodcast.com

On this edition of Joan Eats, Joan discusses various Thanksgiving dining options in New York City, emphasizing the importance of making reservations early due to high demand and prices. She highlights brunch, buffet, and gourmet dinner choices at notable venues such as The Plaza Hotel's Palm Court, Stella 34 Trattoria at Macy's, Boulez Restaurant Danielle, and Tavern on the Green. Specific details about pricing, reservation policies, and seating times are provided for each location. Learn more about your ad choices. Visit megaphone.fm/adchoices

This goofy confection of Sunshine Pop was so at odds with the popular music of the day that it seemed doomed from the start. The Dedrick family, (Chris, Sandy, Bruce, Ellen, and Stephanie), were so unhip that the classical-jazz compositional genius of Chris Dedrick and the sublime sibling harmonies on display were incomprehensible to the rock intelligentsia. (There were The Cowsills, of course…but….) For God's sake, The Free Design were produced by Enoch Light, of all people - ( I always loved that name) - my dad's “Easy Listening” guru; it was the music he had on in the background when he did his weekend paperwork.They only existed as a group from '67-'72, after which Chris pursued an award winning, film composing and arranging career in Canada. And, here's where the trajectory of this esoteric ditty arcs interestingly: their only charting song, Kites Are Fun barely peaked at 114 on the “bubbling under the hot 100” list, after which the group plummeted to obscurity.  But, later, much later, like an excavated Paleolithic fossil, their catalogue was uncovered in the 1990's, and reissued by Trattoria, a Japanese record label. Since then, this tune has been lauded, covered extensively, TikTok'ed, and featured in numerous tv commercials and shows. And, now, no one can deny that kites are most assuredly fun.

Visit Mobiles' New Avici Trattoria Wine Bar and Market avicimobile.com

Join Andrew & Heather for Episode #70 of Disney Vibes as we delve into Walt Disney World with all the latest and greatest news including Virtual Que being removed from Tron, Disney deals and restaurant reviews! Disucssion on the new Villains Show at DHS Disney Destiny Itineraries Grand Floridian Cafe, Olivia's, Chefs de France, Trattoria al Forno, and Ohana Restaurant Reviews All this & much more! Stay Connected with Magical Destinations Travel: Visit us at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠bookmdtravel.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more travel tips and booking information. Follow us on our social networks for the latest updates and travel inspirations. Be sure to check out the blog at bookmdtravel.com. Don't forget to subscribe and follow us on YouTube ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@DisneyVibes⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for more Disney magic and cruise insights. Instagram: Magical Destinations Travel Co Facebook: Magical Destinations Travel Twitter: @MagicalDestTrav YouTube: Magical Destinations Travel Company @DisneyVibes Stay tuned for more! Let the Vacation Vibes flow!

Chef Antonio Maiolica abre restaurante no Itaim. Cardápio da casa inclui clássicos como carbonara, amatriciana e puttanesca. See omnystudio.com/listener for privacy information.

Kevin Burgin hosts 'The Main Ingredient' on 680 CJOB, featuring an interview with Maria and Mike from Nucci's Gelato and Trattoria on Cordon Avenue. Famous for their gelato, the family business has been crafting it for over 45 years. Maria discusses the history, starting with her father, who bought equipment in Rome, and highlights their expansion from four gelato flavours to 72, catering to varied customer preferences including lactose-free options. Despite being known for gelato, many are unaware they also serve homemade Italian dishes, crafted with fresh ingredients and no set recipes. Maria invites listeners to enjoy their summer specials and affogato, encouraging visits to their little Italian haven.

PJ chats with Lynda Corigliano about the joy, laughter, and sheer effort that went into making La Trattoria a cornerstone of Midleton life for half a century. Hosted on Acast. See acast.com/privacy for more information.

In episode 3 of the Addicted To DVC Podcast, we continue with Gary's trip review.  He takes a Minnie Van to the Beach Club Villa's and we begin there.  It may surprise you what the best thing Gary ate on hit trip Thanks for listening and welcome home!!!   0:00 Introduction 4:09 Taking the Minnie Van to Disney's Beach Club Villa's 6:00 EPCOT 9:20 Garden Grill Dinner 14:40 Disney's Beach Club Villa's 16:34 Akershus Royal Banquet Hall Breakfast 19:41 The Kitchen Sink at Beaches and Cream 20:55 Stormalong Bay pool-day 21:46 Roundup Rodeo BBQ dinner 25:15 Topolino's Terrace Breakfast 28:38 Disney's Animal Kingdom Park, Primo Piatto and Magic Kingdom 31:25 Disney Springs, lunch at Polite Pig, EPCOT 35:00 Trattoria al Forno Dinner 37:05 Le Chefs de France and EPCOT 44:48 Wrap-Up   Support the Show Luxury Travel Advisors LLC - Book your next Disney World vacation with Mike....His services are completely free and you will support a small business. (luxurytraveladvisorsllc.com) Magic Candle Company - Bringing the Vacation to you...On your next purchase use discount code (wdwbtg) at check-out to receive 15% off your purchase. (www.magiccandlecompany.com)   Helpful Links Check out our YouTube Channel (youtube.com/@dvcaddicts) Social media (@dvcaddicts)

Almoço executivo e menu italiano na nova Bráz Trattoria em Pinheiros. Pratos como lasanha mil folhas e orichietti & broccoli são destaques do restaurante.See omnystudio.com/listener for privacy information.

In this week's episode, we discuss Gary's upcoming July trip where he will do a split stay at the Boulder Ridge Villas at Disney's Wilderness Lodge and Disney's Beach Club Villas.  We talk briefly about park visits and attractions and take a deep dive into the food stops.  Thanks for listening.   0:00 Introduction 4:55 Gary's second DVC contratct 8:30 Day1 Departing Providence 10:08 Tusker House, Artist Point, Steakhouse71, Garden Grill, Arkershus Royal Banquet Hall, Beaches and Cream, Roundup Rodeo BBQ, Topolino's, Trattoria al Forno, Le Chefs de France 37:36 Attractions 47:02 Wrap-Up   Support the Show Luxury Travel Advisors LLC - Book your next Disney World vacation with Mike....His services are completely free and you will supporting a small business.(luxurytraveladvisorsllc.com) Magic Candle Company - Bringing the Vacation to you....On your next purchase use discount code (wdwbtg) at check-out to receive 15% off your purchase. (www.magiccandlecompany.com)   Helpful Links Check out our YouTube Channel (youtube.com/@wdwbtg) Social media (@wdwbtg)

Curious how a former restaurant owner turned $172,000 into a multifamily empire? Discover the secrets behind transforming a local business into a multimillion-dollar real estate empire. In this episode of REady2Scale, Gino Barbaro reveals how he went from owning an Italian restaurant to becoming a leading expert in multifamily apartment investing. Learn from his journey, gain valuable insights into avoiding investment mistakes, and understand the importance of mentorship and strategic planning in building lasting wealth through real estate. Key Takeaways: -Transition Story: Learn about Gino's shift from the restaurant industry to real estate, sparked by personal introspection and a desire for greater fulfillment. -Lessons from Failures: Gino discusses his initial struggles and mistakes in real estate investing, emphasizing the importance of market cycles, due diligence, and niche focus. -The Importance of Mentorship: Discover how investing in mentorship and education propelled Gino's growth and success in the real estate sector. -Passive Investor Program: Gino introduces his new program designed to help passive investors avoid common pitfalls and make informed investment decisions. -Market Challenges and Opportunities: Insights into current market conditions, challenges faced by investors, and emerging opportunities in the multifamily space. -Key Advice for Entrepreneurs: Gino shares powerful lessons on building a successful business by focusing on providing value to the marketplace rather than solely aiming to provide for one's family. -Personal Development: The role of personal development, life coaching, and setting empowering goals in achieving professional and personal growth. Prefer to read the interview? See transcript here. Or, watch the full episode here. Additional Insights: -Gino's Background: From running Gino's Trattoria to mentoring students who now own over 80,000 units, Gino's journey is a testament to resilience and strategic pivoting. -The Jockey, Saddle, and Horse Framework: A practical approach for passive investors to evaluate sponsors and deals effectively. -Work Ethic and Persistence: The correlation between hard work in the restaurant industry and success in real estate investing. -Books to Read: Recommendations include "The Secrets of the Millionaire Mind" by T. Harv Eker and "Happy Money" by Ken Honda. Guest Information: -Name: Gino Barbaro -Website: Jake and Gino -Notable Works: Author of "Will Barrow Profits," "The Honey Bee," and "Family, Food, and the Friars." Quote of the Episode: “Money is a result. As entrepreneurs, we are conditioned to chase opportunity. The more opportunity and value we create, the more money will show up.” – Gino Barbaro Are you REady2Scale Your Multifamily Investments? Learn more about growing your wealth, strengthening your portfolio, and scaling to the next level at www.bluelake-capital.com. To reach Ellie & the Blue Lake team, email them at info@bluelake-capital.com or complete our investor form at www.bluelake-capital.com/new-investor-form and they'll connect with you. Timestamps 00:00 Introduction and Welcome 00:33 Meet Gino Barbaro 01:13 Gino's Journey from Restaurant to Real Estate 05:03 The Birth of Jake and Gino 07:26 Current Market Challenges and Opportunities 09:31 The Passive Investor Program 16:55 Lessons from Failures and Successes 23:32 Lightning Round and Final Thoughts Producer: Blue Lake Capital Strategist: Syed Mahmood Editor: Emma Walker Opening Music: Pomplamoose #passiveinvesting #realestate #wealthbuilding Learn more about your ad choices. Visit megaphone.fm/adchoices

MILAN Trivé time - spritz Milan food & beverage corner bar Osteria Serafina - dinner Mercato CentraleGalleria Vittorio Emmanuelle Terrazza Aperol Castello Sforzesco Duomo - Milan Cathedral CiaoPizza GinO12 bar Rita's tiki room Canaletto Bistrot - dinner Gelateria FLORENCE Le Volpi e l'uva - wine bar Bacco Motto - wine bar Manifattura - Negroni bar Nugulo - dinner Rivareno Gelato Mercato Centrale - pizza spot Il Santino wine bar - Santo Spirito (fave spot) Vigna Nuova wine bar Trattoria dei 13 gobbi (wow) Lobby bar at 25Hours hotel (a vibe) Spritzes to go by Duomo Giostra - lunch and best pasta Bucchetta del Vino wine window Farmaceutica Della Santa Novella Signorvino - SMN Il Santino (again) All'antico Vennaio at train station SIENA Il Bocconcino - sandwiches (porchetta omg) Il Salotto del Vino - wine shop RADDA IN CHIANTICastellvecchi - stayed here Volpaia for dinner Enoteca casa in Porciatti

Fluent Fiction - Italian: A Feast by Mistake: How Luca's Error Created a Unforgettable Day Find the full episode transcript, vocabulary words, and more:fluentfiction.org/a-feast-by-mistake-how-lucas-error-created-a-unforgettable-day Story Transcript:It: La piazza del piccolo paese era piena di sole quel giorno, e l'aria profumava di pane appena sfornato.En: The small town square was full of sunshine that day, and the air smelled of freshly baked bread.It: Luca, Giulia e Marco decisero di andare a pranzo alla "Trattoria da Nonna Pina". Era il loro posto preferito.En: Luca, Giulia, and Marco decided to have lunch at "Trattoria da Nonna Pina." It was their favorite spot.It: La trattoria era accogliente, con tovaglie a quadri rossi e bianchi e foto di famiglia alle pareti.En: The trattoria was cozy, with red and white checkered tablecloths and family photos on the walls.It: "Ho fame!", disse Marco mentre entravano.En: "I'm hungry!" said Marco as they walked in.It: "Anch'io," rispose Giulia.En: "Me too," replied Giulia.It: Luca guardò il menu sul tavolo. C'era una nuova offerta. Pensava fosse una combinazione speciale.En: Luca looked at the menu on the table. There was a new offer. He thought it was a special combination.It: "La prenderò," disse, convinto fosse una buona scelta.En: "I'll get that," he said, convinced it was a good choice.It: La cameriera, Maria, portò l'ordine in cucina.En: The waitress, Maria, took the order to the kitchen.It: "Un festino per ottanta persone!" gridò allo chef.En: "A feast for eighty people!" she shouted to the chef.It: Nonna Pina, dall'orecchio attento, annuì e iniziò a cucinare con entusiasmo.En: Nonna Pina, with her keen hearing, nodded and started cooking enthusiastically.It: Dopo venti minuti, Maria iniziò a portare fuori piatti su piatti.En: After twenty minutes, Maria began to bring out dish after dish.It: Antipasti, primi, secondi, contorni e dolci.En: Appetizers, first courses, main courses, side dishes, and desserts.It: "Ma... cosa succede?" chiese Giulia, sorpresa.En: "But... what's happening?" asked Giulia, surprised.It: "Eh? Perché tanto cibo?" chiese Marco, con occhi spalancati.En: "Eh? Why so much food?" asked Marco, eyes wide open.It: Luca si coprì la bocca, imbarazzato.En: Luca covered his mouth, embarrassed.It: "Credo di aver fatto un errore," disse piano.En: "I think I made a mistake," he said quietly.It: Giulia e Marco risero.En: Giulia and Marco laughed.It: "Come lo risolviamo?" chiese Giulia. "Non voglio sprecare il cibo."En: "How do we fix this?" Giulia asked. "I don't want to waste the food."It: A quel punto, la porta della trattoria si aprì. Era mezzogiorno e molti paesani passarono di lì.En: At that moment, the trattoria door opened. It was noon, and many townsfolk were passing by.It: "Vieni a vedere!" gridò Marco dall'entrata.En: "Come and see!" Marco shouted from the entrance.It: "Abbiamo tanto cibo! Unisciti a noi!"En: "We have a lot of food! Join us!"It: I paesani risposero, curiosi. La trattoria si riempì rapidamente di amici e vicini, ognuno con il proprio piatto.En: The townspeople responded, curious. The trattoria quickly filled with friends and neighbors, each with their own plate.It: Risa e chiacchiere riempirono l'aria. Nonna Pina era felice di vedere tanta gente riunita.En: Laughter and chatter filled the air. Nonna Pina was happy to see so many people gathered together.It: Dopo ore di convivialità, tutto il cibo fu mangiato.En: After hours of conviviality, all the food was gone.It: Luca, Giulia e Marco si sedettero soddisfatti.En: Luca, Giulia, and Marco sat satisfied.It: "Alla fine, è stato un errore fortunato," disse Luca.En: "In the end, it was a lucky mistake," said Luca.It: Giulia sorrise.En: Giulia smiled.It: "È stata una festa fantastica. Grazie, Luca!"En: "It was a fantastic party. Thank you, Luca!"It: Mentre il sole tramontava, i tre amici uscirono dalla trattoria. Avevano creato un ricordo indimenticabile e rafforzato i legami con il loro paese.En: As the sun set, the three friends left the trattoria. They had created an unforgettable memory and strengthened their bonds with the town.It: Con un sorriso soddisfatto, Luca pensava che a volte, anche gli errori portano a momenti belli.En: With a satisfied smile, Luca thought sometimes even mistakes lead to beautiful moments.It: E così, il piccolo errore di Luca portò a un giorno di gioia per tutti.En: And so, Luca's small mistake brought a day of joy for everyone.It: E vissero per sempre felici e satolli nella piccola e accogliente piazza del loro paese.En: And they lived happily ever after, full and content in the small, cozy square of their town. Vocabulary Words:square: piazzasunshine: solesmelled: profumavabaked: sfornatocozy: accoglientecheckered: a quadriphotos: fotomenu: menucombination: combinazionewaitress: camerieraorder: ordinekitchen: cucinashouted: gridòkeen: attentoenthusiastically: con entusiasmoappetizers: antipasticourses: portateembarrassed: imbarazzatomistake: errorewaste: sprecaretownsfolk: paesanicurious: curiosineighbors: vicinilaughter: risachatter: chiacchieregathered: riunitasatisfied: soddisfattiunforgettable: indimenticabilestrengthened: rafforzatobonds: legami

To be a great consultant, a deep understanding of an industry is table stakes, but you also have to connect with the needs of the employees that work within it, while helping a business grow and change appropriately. It's not an easy formula to master, but today's guest has figured it out.Today we're sitting down with long-time FOICER - that stands for friend of ICR -  Fred LeFranc. Fred is the Managing Partner and Co-Founder of Results Thru Strategy, a consulting firm focused on the hospitality industry. Fred and his team help companies improve their strategic planning, organizational development, marketing, and performance management, as well as enhance their technology-based systems. They also help with executive coaching. Fred's four decades in the hospitality industry include stints as COO, CEO, Board Member, and President of a number of hospitality and technology brands, including Flat Rock Grill, Ruby's Diner, Fishbowl Marketing, and Louise's Trattoria. Inc. Magazine actually featured his corporate turnaround from Louise's which included design, concept development, food production,  IT systems, and operational executions as a great milestone in his career.Highlights:Fred's introduction to the hospitality industry (4:09)How Fred transitioned from hospitality to consulting (5:07)Fred's outlook on the current state of the hospitality industry (7:16)Common challenges for businesses in the hospitality landscape (8:30)Fred describes what it takes to be a great CEO in hospitality (9:48)Areas where companies are under-investing in their business (11:32) Fred describes his approach to technology integration in hospitality (13:20)How technology can amplify branding and business (15:26) Businesses that are excelling in their take-out and delivery services (16:40)The importance of understanding service channels (17:53)Most common mistakes made by early-stage companies (18:50)Biggest mistakes made by mature companies (20:03)Fred talks about his time as CEO of Engelman's Bakery (22:02)How Fred advises businesses amidst labor and inflation challenges (24:32)What Fred is seeing in M & A in the industry (26:13)Fred's projected future trends in hospitality (26:57)Most gratifying client engagements in Fred's portfolio (28:05)Links:Fred LeFranc on LinkedInResults Thru Strategy on LinkedInResults Thru Strategy WebsiteICR TwitterICR LinkedInICR WebsiteFeedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, marion@lowerstreet.co.

Show Notes: Alessandra's Site: https://alessandraciuffo.com/about/ Flavors by Ale on IG: https://www.instagram.com/flavorsbyale/?hl=en Trattoria l'Incontro: https://trattorialincontro.com/ ICE Culinary Program: https://www.ice.edu/campus-programs/culinary-arts-associate-degree Rachael Ray: https://rachaelray.com/If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

In Italia esistono molte tipologie di posti dove mangiare, alcuni nomi possono creare un po' di confusione. In questa puntata Katia e Alessio proveranno a chiarire le differenze fra "osteria", "trattoria", "tavola calda", "agriturismo" e soprattutto a evitare le "bettole"!  Vi ricordiamo che potete ascolta la puntata di ITALIANO ON-AIR anche su YouTube, sul canale della Scuola Leonardo Da Vinci (https://www.youtube.com/italianinitaly) con i sottotitoli sincronizzati: https://www.youtube.com/playlist?list=PLk1Mvf5hofYWIXAuJUg4mTFFkluew8_HkLa trascrizione la puoi trovare anche nella pagina del podcast: https://podcast.scuolaleonardo.com, scorrendo in basso.Siamo anche sulle principali piattaforme di podcast: Apple Podcasts | Spotify | Amazon Music | YoutubePer informazioni sui corsi della Scuola Leonardo da Vinci:  www.scuolaleonardo.com Se vuoi contattarci o proporre qualche tema da affrontare nei prossimi episodi scrivi a podcast@scuolaleonardo.com----------- ENGLISH ------------In Italy there are many types of restaurants and their names can create confusion. In this episode, Katia and Alessio will try to clarify the differences between "taverna", "trattoria", "tavola calda", "agriturismo" and above all to avoid "bettole"!  We remind you that you can listen to the episode of ITALIANO ON-AIR also on YouTube, on the Scuola Leonardo Da Vinci channel (https://www.youtube.com/italianinitaly) with synchronized subtitles:https://www.youtube.com/playlist?list=PLk1Mvf5hofYWIXAuJUg4mTFFkluew8_HkYou can find the transcript on the podcast page: https://podcast.scuolaleonardo.com, scrolling down.We are also on the main podcast platforms: Apple Podcasts | Spotify | Amazon Music | YoutubeFor information on the Scuola Leonardo da Vinci courses:  www.scuolaleonardo.com To contact us or to propose some topics, write to podcast@scuolaleonardo.com 

If you really want to get in the spirit of American politics, I encourage you very strongly to visit your parents, with the assumption they are in their late 60s or 70s and the enjoy watching Fox News during six o'clock dinner, it's an exhilarating experience. It happened to me today, and I was able to get in 20 minutes of a Fox News show called THE FIVE. The Five is a roundtable talk show that includes Greg Gutfield, Jeanie who you just heard, Dana Perino and Jesse Walters, and a sprinkling of guests, wherein they do Fox News fever dream hot takes on the current news, which today included a conversation about Defunding NPR for some reason, Death to America Chants in Michigan which got everyone really fired up and obviously my friend from Westchester, who seemingly looks like she runs the front room of a Trattoria in Richmond Hill Staten Island, but she is weighing in on politics and all things culture wars. I am not here to bash anyone in the media, maybe I am but again, the platform of Fox today gave me a chuckle, it showed me for the first time that at the end of the day, we might as well just fucking laugh.

Nella regione vinicola della Hunter Valley, in NSW, si trova "Lillino's Bar and Trattoria", che propone ricette tipicamente sarde. E sardissimi sono i papassini, biscottini molto facili da preparare.

What options do you have when dining out in Italy? From quick street food to leisurely sit-down meals, Italian dining offers a spectrum of experiences. From the trattoria, to the osteria, and finally the ristorante, each eatery offers a different dining experience. Embracing the local dining culture involves understanding nuances in these distinctive establishments.

In honor of National Chicken Parmesan Day (April 19), we took attorney Moe Dewitt to Stefano's Trattoria in Winter Springs to record episode 375. Brendan was out of town, so Mike Donohue took over and subbed in. This week's episode was sponsored by Credo Conduit, Enzian Theater, and JustCallMoe.com. Tune in to Bungalower and the Bus every week on Real Radio 104.1 FM or our podcast to learn all about the top headlines, new restaurants, and best-bet events to attend this week.

THIS WEEK IN THE MONADNOCK REGION... We're back—not because we have to be, but because you want us to be. Join Chris and Zoë as they navigate a world that insists on excellence. Chris promises to delay his sharper critiques; he'll hold off, but only until we've covered what truly matters. Tonight, we delve into: * The vital importance of your voice in the 'Choice Awards,' casting your vote for diVINE on Main. It's not just a choice—it's a statement. * Charlie Chronopoulos, crafting the hits you love and collaborating with legends like Chris Stapleton—because to aim high is to hit high. * Chris issues a rare, genuine apology to Del Rossi's Trattoria, recognizing a classic when he sees it. * Children OF THE ARTS Day, a celebration of the unsung heroes of our skies—the birds. Join us, because sometimes the smallest voices make the loudest echo. * A nostalgic trip to our 90s-Themed Night Market. Submit your stories, reignite the past. * The announcement of William Mullen's novel 'Anywhere But Here'—because the right words can take you anywhere. * A prelude to our Town Meeting debate on May 1. Be there—because decisions are made by those who show up. * And, as promised, Chris will unleash his famed tirades. After all, every show needs a grand finale. Tune in to Episode 64 of 'GoMo Tonight.' We're not just making noise; we're making history." Bill Mullen's debut novel ANYWHERE BUT HERE will be released from Monadnock Underground Press on May 10. PREORDER HERE to save 20%:https://www.gomonadnock.com/bookstore/p/anywherebuthere Vote for diVINE on Main, Del Rossis, Beepas, and other local favorites in the "choice awards" here: https://www.sentinelsource.com/choice_awards/choice_awards_2024/#// Send us your 90s writing: submit@monadnockunderground.com

This week Michelle and Meera discuss the brand new Umami Seasons Hot Pot in the Delmar Loop that serves Taiwanese hot pot, which is an interactive style of Asian dining where food is cooked at the table in different types of broth. They also discuss the emerging hot pot trend in general at the recently opened Urban Kitchen in Chesterfield Valley and at Tai Ke Shabu Shabu in Olivette. Another trend in the conversation: fusion. From Indian-fusion restaurants like Taco Twist in the Central West End to Tikka Tangy and Amrut Fusion in Chesterfield to the soon-to-open Ramsay's Kitchen at Four Seasons Hotel St. Louis to Oats & Honey Cafe in Creve Coeur; restaurants are blending cuisines more than ever. Finally, from the April issue, they talk about all the reasons Sauce loves Trattoria Marcella in Lindenwood Park. Umami Seasons Hot Pot 6602 Delmar Blvd, University City, 314-319-1146 First Look: Umami Seasons Hotpot in the Delmar Loop Umami Seasons Hotpot on Instagram @SauceMag Chesterfield's Urban Kitchen builds on sister restaurant Share Sweet's menu with Chinese American classics Urban Kitchen by ShareSweet 17409C Chesterfield Airport Rd., Chesterfield, 636-778-0178 Tai Ke Shabu Shabu 9626 Olive Blvd., Olivette, 314-801-8411 2021 Best New Restaurants // No. 2 Tai Ke Shabu Shabu Kain Taiyo 2700 Locust St., St. Louis, 314-396-2110 2023 Best New Restaurants // No. 8 Kain Tayo Manileño 3611 Juniata St., St. Louis, 314-296-3131 First Look: Manileño in the South Grand business district in St. Louis Pizza Via 4501 Maryland Ave., #1E, Central West End, 314-587-8000 First Look: Pizza Via in the Central West End Pizza Champ 2557 Lyle Ave., Maplewood Eat this marinara pizza at Pizza Champ​ in Maplewood Taco Twist 15 N Euclid Ave., Suite A, St. Louis, 314-635-0033 3 new Indian fusion spots to try in the St. Louis area Amrut Fusion 17392 Chesterfield Airport Road, Chesterfield, 636.778.9380 Tikka Tangy 13441 Olive Blvd., Chesterfield, 314.682.6066 Ramsay's Kitchen will soft open at Four Seasons Hotel St. Louis on April 17 Trattoria Marcella 3600 Watson Rd, St. Louis, 314-532-7706 13 reasons why we love Trattoria Marcella in Lindenwood Park

On the podcast today Eric is joined by Mary Clarkson to go through some of the latest news hitting the Houston restaurant and bar scene. The pair discuss Emmanuel Chavez of Tatemó being the only chef of the 11 Houston semifinalists to be named a James Beard award finalist this year, the announced 2nd location of Pinkerton's Barbecue, and Ben Berg's big push into downtown with 3 new restaurants. In the Restaurants of the Week portion Bar Bludorn and Magdalena's Trattoria & Pizzeria are featured.  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: Only 1 Houston Chef Named a Finalist in the James Beard Awards Favorite Houston BBQ Joint Picks Prime Inner Loop Diner for New Location Ben Berg Bringing 3 New Restaurants to 2 Downtown Office Buildings Healthy-Eating Houston Restaurant Sets Opening Date for New Tanglewood Location Former Ninfa's Chef Finds New Home at Prolific Houston Restaurant Group Memorial City's New Texas-Inspired Restaurant Goes Haywire Beginning Next Month

The Italian chef Massimo Bottura may be a big dreamer, but he's also a firmly grounded-in-the-earth operator. Based in Modena, Italy, Bottura is famous for his three-Michelin-starred restaurant, Osteria Francescana, which has twice held the top spot on the World's 50 Best Restaurants list. He also runs Food for Soul, a nonprofit dedicated to promoting social awareness about food waste and world hunger. With its first Refettorio opened in 2015, Food for Soul now runs a network of 13 Refettorios around the world—from Paris to San Francisco to Naples—designed to serve people in need via food-recovery programs. In 2019, with his wife, Lara Gilmore, he also opened Casa Maria Luigia, a hospitality concept in the Emilian countryside that became the jumping-off point for their new recipes-slash-interiors book, Slow Food, Fast Cars (Phaidon). In everything he does, Bottura keeps the tradition of the Emilia-Romagna region alive while constantly imagining and executing new possibilities.On this episode, Bottura discusses the art of aging balsamic vinegar; his vast collection of thousands upon thousands of vinyl records; his deep love of Ferraris, Lamborghinis, and Maseratis; and how he thinks about the role of time, both literally and philosophically, in and out of the kitchen.Special thanks to our Season 9 presenting sponsor, L'École, School of Jewelry Arts.Show notes:Massimo Bottura[03:27] Food for Soul[03:27] Refettorio Harlem[03:27] Refettorio Ambrosiano[03:46] Universal Exposition in Milan[15:36] Carlo Petrini[10:40] Gastromotiva[12:30] “Chef Massimo Bottura on Why the Future of Food is in Our Trash”[15:22] Slow Food, Fast Cars[15:36] Trattoria del Campazzo[56:07] Casa Maria Luigia[58:50] Osteria Francescana[41:32] Cavallino[41:32] Lo Mejor de la Gastronomia[43:30] Joseph Beuys[43:30] Lara Gilmore[1:01:42] Tortellante

Greg Kahn is the owner of Gregorio's Trattoria in VA and MD. Greg started out in sales after school and quickly realized he would be happier owning a restaurant. He sought a mentor and learned all it took in his mentor's restaurant. Soon after, around 2008, he bought one of his mentor's stores and in 2013 turned it into the first Gregorio's Trattoria. Also in 2013 he opened the second Gregorio's. During the COVID-19 pandemic, he opened location three and is currently building out location four. Favorite success quote/mantra: "Provide a delightful guest experience by showing how much we care." Today's sponsor: MarginEdge: Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that allows you to seamlessly manage all aspects of your business from one central location. Track food costs in real time, make inventory faster and less tedious, easily cost out your recipes, and get a daily P&L so you always know where you stand. See how it works at marginedge.com/unstopabble. Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Email: gregory@gregoriostrattoria.com Thanks for listening!

Podcasten er sponsoreret af HelloFreshHvad er bella og brutta figura, når man bevæger dig ud på den italienske madscene? Det spørgsmål er omdrejningspunktet i denne episode af 'Bearnaise er Dyrenes Konge', hvor Martin Kongstad besøger Eva Ravnbøl i Rom. De tager på Trattoria del Pesce for at spise fisk og snakke om, hvordan man bør begå sig i støvlelandet, og ikke mindst, hvad reglerne egentlig er omkring pastaretter.Vært: Martin KongstadSpeak: Claes BangKlip: Mikkel WeinellRedaktør: Emil Norsker

Weekly Special: Roberto's Trattoria and Roberto's Deli

A new year means new restaurants. This is always an exciting prospect as I believe a high tide raises all ships - however, I'd be lying if I didn't say that some openings are slightly more exciting than others. One that I have had my eye on for a while now is Trattoria Trullo, which is opening soon in Aliso Viejo (January 10th, to be exact). Chef/Owner Marco Criscuolo is bringing his wealth of work and traveling the world to a brand new, intimate, yet relaxed venue where he hopes to showcase his hometown of Puglia to hungry guests. We sit down to talk about his incredible resume, history of food, pasta, and more in this brand-new episode.Enjoy!The Best Ceats Podcast brings unprecedented access to the Orange County hospitality industry each and every episode. Bringing you the best stories, and the people behind them with every interview, The Best Ceats Podcast showcases the very best of Southern California's bars, restaurants, and beyond.You can find more information at https://thebestceats.comFollow Host Crawford McCarthy at https://www.instagram.com/thebestceats/To support content like The Best Ceats Podcast, as well as gain access to the exclusive bonus episodes, and more, please consider supporting The Best Ceats, at: https://patreon.com/thebestceats To learn more about Ali Coyle, as well as her debut track “Trust Me,” please see her official website: https://alicoylemusic.com To find out more about our sponsors for this episode, please visit the following:https://www.heirloompotager.com

Querida Comunidad, hoy vengo con un podcast donde podremos aprender las diferencias entre los diversos establecimientos para comer en Italia. No es lo mismo un restaurante que una Trattoria o una osteria. Además, aprovecho para contarles la historia de la pizza napolitana que es patrimonio de la humanidad.

Your favorite sister duo discusses the history of Boston, what to do there, where to eat, where to stay, day trips to plan, and even a travel hacking tip on how to get to Boston for (almost) free!Boston Favorites:Activities - Freedom Trail, Boston Common, Red Sox game at Fenway Park, Harvard campus, Charles River Esplanade, Museum of Fine Arts, Institute of Contemporary ArtFood - Lobster roll at James Hook Lobster, seafood at Saltie Girl, Italian at Trattoria il Panino, brunch at Contessa, quick breakfast at Tatte BakeryWhere to stay - Omni Parker House HotelDay Trip - Cape Cod, Martha's Vineyard, NantucketTravel Credit Card - Delta SkyMiles Platinum American Express For all of the Love It There content: Visit our Website!Follow Love It There Podcast on Instagram: @loveittherepodPrefer video podcasts? Watch on YouTube! Hosted on Acast. See acast.com/privacy for more information.

Marc Forgione is the Chef/Owner of Peasant, Trattoria on Fifth, and Restaurant Marc Forgione. Chef Marc comes from a family of chefs, most notable his dad, Larry Forgione of An American Place, a very famous restaurant in NYC. When he was young, Marc didn't' necessarily want to be a chef himself. While in college though, he would cook for all is friends and he decided he might be into enough to make it a career. He travelled Europe after school and came back to work in his father's An American Place. He went on to open 4 restaurants for other owners before he was 27 and in 2008 he opened his first restaurant, Restaurant Marc Forgione. Today he three restaurants and he is a partner in another. He recently launched his restaurant group, called Respect Restaurant Group. Show notes… Favorite success quote/mantra: "Respect." Today's sponsor: OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI  to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader. Tater Kegs, because It's time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website Thanks for listening!

Diesmal im Laberpodcast: Masood Boomgaard, Braco, Toby war auf der Fotomesse (Nikon Zf, White Wall Fotolabor, Silbersalz35), Toby hat ein iPhone 15 Pro Max, Holgi hat Venus fotografiert, Holgi hat einen Epson V 600 Photo zu verkaufen, Holgi hat Worcation gemacht, Trattoria da Nicola, Toby hat ein Tattoo für Organspende gesehen, Podcast Denkangebot mit Ronen […]

Diesmal im Laberpodcast: Masood Boomgaard, Braco, Toby war auf der Fotomesse (Nikon Zf, White Wall Fotolabor, Silbersalz35), Toby hat ein iPhone 15 Pro Max, Holgi hat Venus fotografiert, Holgi hat einen Epson V 600 Photo zu verkaufen, Holgi hat Worcation gemacht, Trattoria da Nicola, Toby hat ein Tattoo für Organspende gesehen, Podcast Denkangebot mit Ronen […]

Jeff and Sandy look back from closing day to reopening to today and share all the things that are still slated to return and things we will never see again.Hear about dining favorites that are still missing including Trattoria with princes and princesses, 1900 Park Fare, Garden View Tea Room, and the Perfectly Princess Tea.   They'll talk about the future of Marrakesh and the unlikely return. We wait on additional locations of the  boutique and more.   Ready to start planning your next trip?  Reach out to Disney Master Sandy at ezdisez.com

Grace Hood, wine educator and certified sommelier, and Robert Tas explore the wines of Italy at Felix Trattoria region by region. Travel by wine region. What a great way to get to know Italian wines, and Grace is on hand to help you navigate the list and the regions. Both the wine list and menu at Felix are inspired by the deeply rooted culinary traditions of regional Italy. Chef and master pasta maker Evan Funke crafts fresh, handmade pasta on-site and to order while you kick off your evening with a light white or glass of sparkling wine.  Wines reviewed include: 2018 Primitivo, Tenuta Chiaromonte 2021 Nebbiolo Rose, GB Burlotto  2019 Verdeccio, La Monacesca For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Jeremy and Rhonda are back, stuffing themselves with delicious food for you, this time dining for lunch at Tony's Town Square in the Magic Kingdom, and Jeremy gets a free meal at Trattoria al Forno over on the Boardwalk.Follow Us on Social MediaFacebook GroupFacebook: @MainStMagicTwitter: @MainStMagicInstagram: @MainStMagicVisit Us Onlinewww.MainStMagic.comwww.WonderlandCrew.comwww.MainStreetShirts.comGet Dining Alerts!Find last-minute and hard-to-find Disney dining reservations with MouseDining.com! Get text and email alerts when popular theme park dining reservations open up. Get last-minute seating! Get the next table! Set your alerts now! Get the next reservation!Visit our Partnerswww.MSMFriends.comGet a FREE vacation quote to your favorite destinationChuck Marchetti, Main Street Magic TravelMainStMagicTravel.com for a free quoteThanks to TFresh Productions for our theme song

Howie welcomes Maine State Senator Eric Brakey to the show to discuss the recent edition of The Twitter Files. Brakey was surprised to see he was censored and labeled as "suspicious." Hey, maybe you're on the list, too! Then, Howie discusses the recent isolated assault on small businesses in the North End with Jorge Mendoza of Monica's Trattoria. Tune in!

Grace welcomes Jorge Mendoza to the show to discuss the City of Boston's latest move to cancel outdoor dining in the North End this spring and summer. Jorge believes it's another example of discrimination against the Italian-American restaurant owners and plans to continue his legal battle against the city. Then, tune in for Grace and Howie's predict if Pete Buttigieg will face any consequences for his incompetence.

Episode #271 It's celebration time! Toni-Ann and Michael take a trip over to Walt Disney World to Celebrate Michael's Birthday. They visit Epcot and ride Splash Mountain for the last time in Magic Kingdom, they also had reservations at some of their favorite restaurants, Boma, Nine Dragons, Trattoria al Forno, and they spent time with some very special friends while on this Birthday trip. Visit us at: www.thedisneycrush.com Contact us at: thedisneycrush@gmail.com And if you would like to help support the show please go to: www.patreon.com/thedisneycrush  

Frank Mendoza, owner of Monica's Trattoria joins Grace this hour to talk about the potential raise Mayor Wu is planning for herself and other city officials and Eric Adams enjoys a night on the town.

On episode 464, Chris Futrell goes deep with his short trip with his wife including lots of foodie food reviews, a surprise at the River Roost lounge and Genie Plus tips. Featuring: Port Orleans Riverside Airport transportation Chris is a foodie Trattoria al Forno Abracadabra Bar Boatrights Incredible surprise at River Roost Chef Art Smith's Homecoming UK Fish & Chips ABC Commissary Scat Cats French Quarter Beinets Flower and Garden booths(I think we said Food and Wine) I had a couple of his too Spring rolls, Gideons First time experiences Disney Springs Hot Air Balloon Ranking the festivals First time Club Cool Genie plus experience Harmonious from the best spot Reach Momma and Auntie Judy for trip planning – TravelinTiaras@gmail.com Contribute to the show at www.patreon.com/geekinonwdw Show tshirts available at our Teepublic store Email me at curt.stone@GeekinOnWDW.com