Podcasts about Tribeca Grill

Scott Lawton is a Co-Founder, former CEO, and Chairman at Bartaco. We have previously featured Andy Pforzheimer, co-founder of Bartaco (episode #829), and Anthony Valleta, President of Bartaco (episode #976) on Restaurant Unstoppable. Scott is from Atlanta originally and attended culinary school before working for industry giants such as Drew Nieporent at Tribeca Grill in NYC. Today, there are 35 Bartaco restaurants across the US. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 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.  Let's make 2025 the year your restaurant thrives. Today's guests recommends these tools: Olo 1Huddle Guest contact info:  https://bartaco.com/ Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Hunter Biden isn't selling to many of his art pieces right now. The White House is going to censure Rep. Al Green for interrupting Trump's speech to Congress on Tuesday. The Tribeca Grill in NYC closed this past Weekend after 35 years See omnystudio.com/listener for privacy information.

The White House is going to censure Rep. Al Green for interrupting Trump's speech to Congress on Tuesday. The Tribeca Grill in NYC closed this past Weekend after 35 years. Mark Takes Your Calls! Mark Interviews Commentator Liz Peek. Liz and Mark break down the reason Democrats are so angry with Trump. Liz believes it's the way Trump humiliated the Dems. Liz and Mark explain how hating Trump won't help them. See omnystudio.com/listener for privacy information.

RFK Jr's Spouse Cheryl Hines will allegedly stay with him most of the time in Washington because of his new role as the secretary of Health. 443 properties across the USA for the Federal Government will most likely be cut as part of DOGE. Did Michelle and Barack Obama get divorced? Mark Interviews Political consultant and former White House Political Director Ed Rollins. Ed and Mark recap Trump's speech from Tuesday. Ed and Mark think this is Trump at his best. Ed says that Trump is tougher than Nixon was. The Guys try to figure out how Former President Biden made it thru 4 years with his mental condition. Hunter Biden isn't selling to many of his art pieces right now. The White House is going to censure Rep. Al Green for interrupting Trump's speech to Congress on Tuesday. The Tribeca Grill in NYC closed this past Weekend after 35 years. Mark Interviews Commentator Liz Peek. Liz and Mark break down the reason Democrats are so angry with Trump. Liz believes it's the way Trump humiliated the Dems. Liz and Mark explain how hating Trump won't help them. See omnystudio.com/listener for privacy information.

RFK Jr's Spouse Cheryl Hines will allegedly stay with him most of the time in Washington because of his new role as the secretary of Health. 443 properties across the USA for the Federal Government will most likely be cut as part of DOGE. Did Michelle and Barack Obama get divorced? Mark Interviews Political consultant and former White House Political Director Ed Rollins. Ed and Mark recap Trump's speech from Tuesday. Ed and Mark think this is Trump at his best. Ed says that Trump is tougher than Nixon was. The Guys try to figure out how Former President Biden made it thru 4 years with his mental condition. Hunter Biden isn't selling to many of his art pieces right now. The White House is going to censure Rep. Al Green for interrupting Trump's speech to Congress on Tuesday. The Tribeca Grill in NYC closed this past Weekend after 35 years. Mark Interviews Commentator Liz Peek. Liz and Mark break down the reason Democrats are so angry with Trump. Liz believes it's the way Trump humiliated the Dems. Liz and Mark explain how hating Trump won't help them. See omnystudio.com/listener for privacy information.

Hunter Biden isn't selling to many of his art pieces right now. The White House is going to censure Rep. Al Green for interrupting Trump's speech to Congress on Tuesday. The Tribeca Grill in NYC closed this past Weekend after 35 years

The White House is going to censure Rep. Al Green for interrupting Trump's speech to Congress on Tuesday. The Tribeca Grill in NYC closed this past Weekend after 35 years. Mark Takes Your Calls! Mark Interviews Commentator Liz Peek. Liz and Mark break down the reason Democrats are so angry with Trump. Liz believes it's the way Trump humiliated the Dems. Liz and Mark explain how hating Trump won't help them.

RFK Jr's Spouse Cheryl Hines will allegedly stay with him most of the time in Washington because of his new role as the secretary of Health. 443 properties across the USA for the Federal Government will most likely be cut as part of DOGE. Did Michelle and Barack Obama get divorced? Mark Interviews Political consultant and former White House Political Director Ed Rollins. Ed and Mark recap Trump's speech from Tuesday. Ed and Mark think this is Trump at his best. Ed says that Trump is tougher than Nixon was. The Guys try to figure out how Former President Biden made it thru 4 years with his mental condition. Hunter Biden isn't selling to many of his art pieces right now. The White House is going to censure Rep. Al Green for interrupting Trump's speech to Congress on Tuesday. The Tribeca Grill in NYC closed this past Weekend after 35 years. Mark Interviews Commentator Liz Peek. Liz and Mark break down the reason Democrats are so angry with Trump. Liz believes it's the way Trump humiliated the Dems. Liz and Mark explain how hating Trump won't help them.

President Trump is moving so fast; it's confusing the democrats. The Tribeca Grill is closing in NYC. JP Morgan CEO Jamie Dimon wants his employees in the office 5 days a week. Should other companies follow Mark explains. Mark Takes Your Calls! Mark Interviews Comedian Jackie Martling. Jackie keeps Mark laughing with his wild jokes and laughter. Today is Jackie's B Day!

RFK Jr. was sworn in yesterday as the Health Secretary. Mayor Eric Adams has allegedly had his corruption charges dropped. Word on the street is CNN is considering removing Kaitlan Collins. Mark Interviews TV personality Rhonda Shear. Rhonda tells Mark what guys could do for women on Valentine's Day. Taking your partner out to a nice dinner could be the ticket for a great start to a beautiful night! ] Mark Takes Your Calls!  MSNBC'S Rachel Maddow has lied more than anyone else. President Trump is moving so fast; it's confusing the democrats. The Tribeca Grill is closing in NYC. JP Morgan CEO Jamie Dimon wants his employees in the office 5 days a week. Should other companies follow Mark explains.  Mark Interviews Comedian Jackie Martling. Jackie keeps Mark laughing with his wild jokes and laughter. Today is Jackie's B Day! 

MSNBC'S Rachel Maddow has lied more than anyone else. President Trump is moving so fast; it's confusing the democrats. The Tribeca Grill is closing in NYC. JP Morgan CEO Jamie Dimon wants his employees in the office 5 days a week. Should other companies follow Mark explains. 

My guest today on Specifically for Seniors is Emmy winner, international acclaimed journalist, executive producer, food and travel lover, and creator of the beloved groundbreaking show Diners, Drive-Ins & Dives, David Page takes us deep into the world of chefs, restaurateurs, and everything “foodie” on his new podcast Culinary Characters Unlocked, featuring incisive, entertaining and uninhibited conversations with culinary stars, future stars, as well as chefs and owners who run beloved local classics and mom-n-pop restaurants from coast to coast. The podcast, premiering August 27th on Apple Podcasts, You Tube, and all other all major platforms as well as on culinarycharactersunlocked.com, will drop twice a week, on Tuesdays and Fridays. Among the first guests are: Dan Barber, multi-Michelin-starred chef at the forefront of the local food movement. Nancy Silverton, legendary Los Angeles Michelin-starred chef who has been a pioneer in the California cuisine and artisanal bread movements. Drew Nieporent, called by the New York Times, “the last old school restaurateur standing,” best known for partnering with Robert DeNiro on Nobu and the Tribeca Grill. Adrian Miller, an award-winning culinary scholar who is one of the country's leading authorities on Southern and African American foodways. Christine Nguyen, James Beard award winning chef whose restaurants run the gamut from Vietnamese to South American. Marvin Lender, who along with his brothers introduced non-New York America to bagels after figuring out how to mass produce and freeze them. Page, a two-time Emmy winner, is best known for creating the Food Network hit Diners, Drive-Ins and Dives and executive producing the program for eleven seasons. His other entertainment/reality projects include syndicated and streaming series Beer Geeks, nominated for an Emmy as Outstanding Culinary Program, and multiple Food Network series including Outrageous Food, Tailgate Warriors, Al Roker's Diner Destinations, and Al Roker's Country Fest. His prior television experience includes decades in network news at both ABC and NBC, covering some of the biggest stories on the planet (including walking through the Berlin Wall the night it opened) and control-room producing Good Morning America. Page is also an author, writing the award- winning book Food Americana about the creation of American cuisine from the foods of other countries and cultures.

Will Guidara is the founder of Thank You, a hospitality company that helps leaders across industries transform their approach to customer service. He is also the former co-owner of Eleven Madison Park. In his book Unreasonable Hospitality, he shares many of the lessons about service and leadership he learned throughout his career in restaurants and makes the case that any business can choose to be in the hospitality industry by taking ordinary transactions and turning them into memorable experiences. He is also the co-founder of the Welcome Conference, an annual conference that brings together the best minds in the world of hospitality. A graduate of Cornell University, he has co-authored four cookbooks, was named one of Crain's New York Business's 40 Under 40, and is a recipient of WSJ Magazine's Innovator Award. Will Guidara is with us today to reflect on his experience in the restaurant industry and how it has impacted his approach to business, prioritizing human connection and caring for people. He believes that the hospitality industry has valuable lessons to offer, particularly in that it encourages others to choose to concentrate on the people around them. Will also comments on how society's views on leadership have changed over the years and why we need to prioritize connection over perfection “We can inspire people to be better versions of themselves through our attention to detail or our creativity.” - Will Guidara “It's crucial to name for yourself why your work matters.” - Will Guidara “Find one size fits one gestures.” -  Will Guidara This Week on The Wow Factor: Will's experience of growing up in Sleepy Hollow, New York, and what he learned from his mentor and best friend, his father Will discusses his experience of spending time with famous chef Daniel Boulud, including his generosity to him and his father The role of Will's mother in his upbringing and how she inspired him even after his death  Will's career history in restaurants, including at Tribeca Grill and Spago, and why he credits Danny Meyer as a major influence Why Will left his role with Danny to learn about the inner workings of a corporate restaurant company The gelato spoon that illustrates Will's Rule of 95/5   Why unreasonable hospitality means going above and beyond for guests Moments of Improvisational hospitality, including buying sleds for kids from Spain who had never seen snow The importance of making guests feel seen and valued through personalized gestures rather than relying on generic or contrived acts of hospitality Why Will employs a Dreamweaver on his team at the restaurant and what the job role entails Will Guidara's Words of Wisdom: A leader needs to be a host. They need to pursue with creativity and intention, a genuine sense of connection amongst the people that work with them. Because if we don't feel like we are in a community with our colleagues, we'll never do anything.  Connect with Will Guidara:  Will Guidara on LinkedIn  Unreasonable Hospitality  Will Guidara on Instagram Connect with The WOW Factor: The WOW Factor Website Connect with Brad Formsma via email Brad Formsma on LinkedIn Brad Formsma on Instagram Brad Formsma on Facebook Brad Formsma on Twitter

Will Guidara is the founder of Thank You, a hospitality company that helps leaders across industries transform their approach to customer service. He is also the former co-owner of Eleven Madison Park. In his book Unreasonable Hospitality, he shares many of the lessons about service and leadership he learned throughout his career in restaurants and makes the case that any business can choose to be in the hospitality industry by taking ordinary transactions and turning them into memorable experiences. He is also the co-founder of the Welcome Conference, an annual conference that brings together the best minds in the world of hospitality. A graduate of Cornell University, he has co-authored four cookbooks, was named one of Crain's New York Business's 40 Under 40, and is a recipient of WSJ Magazine's Innovator Award.  Will Guidara is with us today to reflect on his experience in the restaurant industry and how it has impacted his approach to business, prioritizing human connection and caring for people. He believes that the hospitality industry has valuable lessons to offer, particularly in that it encourages others to choose to concentrate on the people around them. Will also comments on how society's views on leadership have changed over the years and why we need to prioritize connection over perfection   “We can inspire people to be better versions of themselves through our attention to detail or our creativity.” - Will Guidara   “It's crucial to name for yourself why your work matters.” - Will Guidara   “Find one size fits one gestures.” -  Will Guidara  This Week on The Wow Factor:   Will's experience of growing up in Sleepy Hollow, New York, and what he learned from his mentor and best friend, his father  Will discusses his experience of spending time with famous chef Daniel Boulud, including his generosity to him and his father  The role of Will's mother in his upbringing and how she inspired him even after his death   Will's career history in restaurants, including at Tribeca Grill and Spago, and why he credits Danny Meyer as a major influence  Why Will left his role with Danny to learn about the inner workings of a corporate restaurant company  The gelato spoon that illustrates Will's Rule of 95/5    Why unreasonable hospitality means going above and beyond for guests  Moments of Improvisational hospitality, including buying sleds for kids from Spain who had never seen snow  The importance of making guests feel seen and valued through personalized gestures rather than relying on generic or contrived acts of hospitality  Why Will employs a Dreamweaver on his team at the restaurant and what the job role entails  Will Guidara's Words of Wisdom: A leader needs to be a host. They need to pursue with creativity and intention, a genuine sense of connection amongst the people that work with them. Because if we don't feel like we are in a community with our colleagues, we'll never do anything.    Connect with Will Guidara:   Will Guidara on LinkedIn   Unreasonable Hospitality   Will Guidara on Instagram   Connect with The WOW Factor:  The WOW Factor Website  Connect with Brad Formsma via email  Brad Formsma on LinkedIn  Brad Formsma on Instagram  Brad Formsma on Facebook  Brad Formsma on Twitter   

What wine pairs best with turkey and sides? Straight Talk podcast director Rob Taylor made an emergency appointment with Wine Spectator advice columnist Dr. Vinny (aka senior editor MaryAnn Worobiec) for some tips on Thanksgiving wine pairing, including pumpkin pie! And don't miss Episode 16: Wine Spectator's New York Wine Experience with Chefs José Andrés, Emeril Lagasse and Eric Ripert, featuring Hollywood legend Rich Frank, Tribeca Grill wine director David Gordon, California wine stars Thomas Rivers Brown, Carlo Mondavi, Greg Brewer and more, including a special musical number from our 2023 Video Contest winner.Thirsty for more? Check out this related content• Ask Dr. Vinny• Wine Spectator's 2023 New York Wine Experience• Nov. 30, 2023, issue of Wine Spectator• Latest News and Headlines• WS website members: More on James' Sneak Peek PickA podcast from Wine SpectatorMarvin R. Shanken, Editor and PublisherHost: James MolesworthDirector: Robert TaylorProducer: Gabriela SaldiviaGuest: MaryAnn Worobiec as Dr. VinnyAssistant producer, Napa: Elizabeth Redmayne-Titley

We're live at Wine Spectator's New York Wine Experience in this special episode of Straight Talk with host James Molesworth.  He's joined by senior editor for news Mitch Frank, podcast director Rob Taylor and a cast of wine and restaurant industry all-stars that includes chefs José Andrés, Emeril Lagasse and Eric Ripert, Hollywood legend Rich Frank, Tribeca Grill wine director David Gordon, California wine stars Thomas Rivers Brown, Carlo Mondavi, Greg Brewer and more, including a special musical number from our 2023 Video Contest winner. Stay tuned til the end for James'  sneak peek wine pick and a special Jean-Michel Cazes tribute. And don't miss our Bonus Mini Episode, featuring Thanksgiving wine-pairing advice from our very own Dr. Vinny!Thirsty for more? Check out this related content• Wine Spectator's 2023 New York Wine Experience • Nov. 30, 2023, issue of Wine Spectator • Latest News and Headlines• Ask Dr. Vinny• WS website members: More on James' Sneak Peek PickA podcast from Wine SpectatorMarvin R. Shanken, Editor and PublisherHost: James MolesworthDirector: Robert TaylorProducer: Gabriela SaldiviaGuests and appearances: José Andrés, Greg Brewer, Thomas Rivers Brown, Rich Frank, David Gordon, Chris Kajani, Emeril Lagasse, Carlo Mondavi, Eric Ripert, Mitch Frank, Bruce Sanderson and Marvin R. ShankenAssistant producer, Napa: Elizabeth Redmayne-Titley

Don't hose me baby!!!!! Drew Nieporent, one of America's most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving two Michelin stars with chef-partner Paul Liebrandt at the helm. In May of 2014, Nieporent reopened the space as Bâtard with the help of chef- partner Markus Glocker and partner John Winterman. Earning three stars from The New York Times, New York Magazine, and a coveted Michelin star, the restaurant opened to critical acclaim. As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including the number one spot on The New York Times' list of "The 10 Best New Restaurants of 2014". In May of 2015, the restaurant won the James Beard award for “Best New Restaurant”.Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York's landmark restaurants.In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Nobu NYC, Next Door Nobu, and Nobu Fifty Seven have all earned the coveted three-star rating from The New York Times. Nobu NYC was voted Best Restaurant in America by The James Beard Foundation. Nobu has gone on to open restaurants in all parts of the world.Also in 1994, Nieporent was one of the few American restaurateurs to go bi-coastal. In collaboration with Robert De Niro, Robin Williams, and Francis Ford Coppola, he opened Rubicon in San Francisco.Myriad's excellence in wine service is widely acknowledged. It is the only restaurant group to earn three coveted Grand Awards from Wine Spectator Magazine - for Rubicon, Montrachet, and Tribeca Grill. In 2005, Myriad opened Crush Wine & Spirits, which was named the best new wine shop by Food & Wine Magazine.Nieporent graduated in 1973 from Stuyvesant High School and in 1977 from Cornell University with a degree from the School of Hotel Management. While at Cornell, he worked on the world class cruise ships Vistafjord and Sagafjord. In 1978, he began his management career with Warner Le Roy at New York City's Maxwell's Plum and Tavern On The Green. He then worked at the prestigious French restaurants Le Perigord, La Grenouille and Plaza Athenee's Le Regence.Drew donates his time to dozens of charities. He is on the board of Madison Square Garden's Garden of Dreams Foundation, Citymeals-on-Wheels, and DIFFA, an Honorary Chair of the City Harvest Food Council and Culinary Director of the Jackson Hole Wine Auction. He has co-chaired SOS's Taste of the Nation event in New York City since 1997. He has been honored by Careers Through Culinary Arts Program (2009), American Heart Association (1999), the Tourette Syndrome Association (2000), Food Allergy Initiative (2001), American Liver Foundation (2003), Cancer Research & Treatment Fund (2005), and Kristen Ann Carr Fund (2006). Drew is in great demand as a spirited, highly effective auctioneer at charity events.

Patrick Cappiello is a distinguished winemaker and sommelier with over 30 years of experience in the restaurant industry. He is the owner and winemaker of Monte Rio Cellars, a Food & Wine host for Playboy, and a founding member of Winemakers & Sommeliers for California Wildfire Relief. Cappiello's wine career started in 2001 at TriBeCa Grill, and he has since been associated with four prestigious wine cellars, all recipients of Wine Spectator's "Grand Award." He has received multiple accolades, including "Sommelier of the Year" by Food & Wine Magazine and Eater National. In 2017, he transitioned to winemaking in Sonoma County, launching Monte Rio Cellars in 2018, along with Skull Wines and the Piquette Project. Patrick splits his time between New York City and Sonoma County, and enjoys collecting vinyl records, smashburgers, canned beer, and Mezcal. [EP272] patrickcappiello.com monteriocellars.com Insta / Twitter - @patrickwine

For all of you that saw me speak over the past couple of days, I hope you enjoyed yourselves. You were fun and engaged audiences! Web3 and the metaverse can really stoke different thoughts and emotions in people and I had fun exploring the technology as a whole with you and hearing YOUR thoughts on where this technology is headed. It is still the wild west out there when it comes to these topics, and we have yet to see where it all lands. Hopefully you had some good takeaways and are challenging yourself a little more now that you understand the technologies a little bit better.So here we all are at MURTEC. Hopefully you are all having a fantastic show and are winning lots of money here at the Paris Hotel in Vegas. The content of this show has been absolutely fantastic thus far and it has been a while since I have seen this many people at one of these shows. This might be the record for attendance to MURTEC!SToday on The Tech Chef, we will be talking about “Crafting A Digital Palette.” To talk about how he pulled this off, Scott Lawton the CEO and Co-Founder of bartaco joins the show. Bartaco is a coastal-inspired restaurant serving fresh, upscale street food in a relaxed environment. Scott has over twenty five years of leadership experience in the hospitality arena, and rejoined bartaco in 2020 under the new private ownership of L Catterton, where he oversees the concept's overall vision and growth.That year, Lawton led the rollout of bartaco's on- demand hospitality dining model, and continues to pave the way for other restaurant leaders looking to create a seamless guest experience. Under his leadership, bartaco was recognized by Hospitality Technology's MURTEC Breakthrough Awards in 2022 for the restaurant's signature “on-demand hospitality.”Prior to becoming CEO of bartaco, Lawton was Chief Operating Officer of Barteca, managing development, day-to-day operations and personnel recruitment. Lawton previously held key leadership roles with Tribeca Grill, Buckhead Life and Big Time Restaurants.If you have never eaten at bartaco before, do yourself a favor and check them out. Not only is the food amazing but the experience is a real treat as well. Something about being able to control your own experience through the ordering process to the payment at the end of your visit makes it special. Of course, as Scott talked about, hospitality and service is NOT compromised through these digital methods. Technology should never be used to replace hospitality and touch points. Hospitality is such an important part of the value

Andy Murray spent more than 25 years as a chef in high-end restaurants, including Mortimer's and Tribeca Grill. In June 2001 he opened the Murray Bros. Caddyshack restaurant in St. Augustine Florida, and April of 2018 in Chicago. He is the seventh of nine Murray children. He splits his time between St. Augustine Florida and the Chicago area. Become a member at https://plus.acast.com/s/unimpressedpodcast. https://plus.acast.com/s/unimpressedpodcast. Hosted on Acast. See acast.com/privacy for more information.

ABOUT CHEF ANDY MURRAY AND EAT, DRINK & BE MURRAY"My hope in reliving some of my favorite culinary experiences with you over the following pages is that not only will you learn to make some incredible dishes for friends and family, but you will also discover your own love of cooking. These stories, recipes, and tips became part of my DNA after spending a life in the kitchen." ─ Andy Murray, from the introduction of EAT, DRINK AND BE MURRAYThis fall, Dey Street Books is thrilled to publish EAT, DRINK AND BE MURRAY: A Feast of Family Fun and Favorites by Chef Andy Murray (On Sale: November 8, 2022 with a foreward by his brother Bill Murray).The Murray family loves to gather-at holidays, on the golf course-and, most of all, around the table. Manning the kitchen is Andy, who began his culinary education at four years old when his mother, Lucille, taught him how to cook bacon- "There's one rule. You never leave the room when you're making bacon because as soon as you do, it will burn."One of nine children, Andy's first job was at the age of eleven when he was hired to be a busboy at the corner restaurant. He quickly graduated to dishwasher then short-order cook before leaving the Midwest for New York for culinary training at the New York Restaurant School. Since then, he has worked in some of the biggest restaurants in the business and become known for his delicious and family-friendly meals with his popular Murray Bros. Caddyshack restaurants in St. Augustine, FL and Rosemont, IL.In EAT, DRINK AND BE MURRAY, Andy invites readers to the Murray dinner table and shares a wide assortment of recipes including:. Murray French Toast. Chicken Hash. Tempting Tomato Pie. Caddyshack Golf Balls. Andy's Chicken Vegetable Soup. Grilled Pimento Cheese Sandwich. Lucille's Fried Chicken . South Carolina Pappardelle. Key Lime Pie. Pineapple Upside Down Cake. 19th Hole-signature drink at Murray Bros. Caddyshack. Bloody BullAndy's approach to cooking is bolstered by the belief that the best part of any meal is the time you spend laughing at the table. The Murrays spend a lot of time laughing and food has always been their way of showing love, though a good cocktail doesn't hurt. Also in EAT, DRINK AND BE MURRAY, readers get to hear some of their incredible family stories-from learning about the food favorites of his siblings, cooking side by side with his mom, and behind the scenes looks at working in the kitchen of New York's biggest culinary institutions, to never-before-told stories of Bill's legendary pranks and the family's love of golf.Full of gorgeous food photography, never-before-seen Murray family snapshots, a helpful list of kitchen must-haves, and hilarious family stories, this cookbook is like pulling a seat up at the Murray table: dig in!ABOUT ANDY MURRAYAndy Murray spent more than 25 years as a chef in high-end restaurants, including Mortimer's and Tribeca Grill. In June 2001 he opened the Murray Bros. Caddyshack restaurant in St. Augustine Florida, and April of 2018 in Chicago. He is the seventh of nine Murray children. He splits his time between St. Augustine Florida and the Chicago area.Get the book here: https://www.amazon.com/Eat-Drink-Be-Murray-Favorites/dp/0063141000

Will Guidara has been immersed in the restaurant industry since the age of thirteen. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming the general manager of Eleven Madison Park in 2006. Under Chef Daniel Humm and Will Guidara's leadership, Eleven Madison Park received four stars from the New York Times, earned three Michelin stars, and was given a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. The restaurant has also received six James Beard Awards, including Outstanding Chef and Outstanding Restaurant inside and a  America. In 2011, Humm and Guidara purchased Eleven Madison Park and, in early 2012, went on to open the food and beverage spaces at the NoMad Hotel. Checkout Will's new book, Unreasonable Hospitality.  You Unleashed Course  50% off You Unleashed is an online personal development course created by Sean DeLaney after spending years working with an interviewing high achievers.The online course that helps you ‘Unleash your potential'! You Unleashed teaches you the MINDSETS, ROUTINES and BEHAVIORS you need to unleash your potential and discover what you're capable of. You know you're capable of more and want to bring out that untapped potential inside of you. We teach you how. Enroll Today for only $99!- Click Here Subscribe to my Momentum Monday Newsletter Connect with us! Whatgotyouthere TikTok YouTube Twitter Instagram 

Today's guest has been immersed in the hospitality industry since the age of 13. Will Guidara is the author of many books, including a new one called “Unreasonable Hospitality”. Will has been trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art. Will joins the host Dan Ryan to discuss his journey through hospitality and what it all means to him.   Takeaways:  Having board games along with fine dining provides an experience that makes the guest feel comfortable and at home. It reminds them of home-cooked meals and time with family and friends. Will has always had a passion for creating spaces where people can get together and enjoy being around friends and family. This is part of what led him to be in the hospitality industry.  America used to be a manufacturing economy but now 65% of our GDP is driven by the service industry. This means we have shifted the focus of our economy to be in the service industry and provide people with memorable experiences of hospitality. The culture of your company is a living, breathing tangible thing. It's not just part of a checklist; if you don't live by the cultures of your company, then the culture will die. The best way to talk about hospitality is to compare it to service. Service is bringing the right plate to the right person on time but hospitality is how you make them feel when you bring them their food.  Your values transcend everything. If you bring your values to the front and make them a core part of who you are, then those values will drive you and help you succeed.  Don't be afraid to look at yourself and tell yourself that you can handle anything that comes your way.   Quote of the Show: 9:24 “It has always brought me joy to create spaces where people can come together.”   Links: LinkedIn: https://www.linkedin.com/in/will-guidara-b64952243/ Instagram: https://www.instagram.com/wguidara/?hl=en Book Link: https://www.amazon.com/gp/product/B0B13W5GPT/ref=dbs_a_def_rwt_bibl_vppi_i0 Welcome Conference: https://www.thewelcomeconference.com/   Shout Outs: 1:36 The Nomad 05:47 Simon Sinek 25:39 James Cordon 25:43 Balthazar 25:51 Keith McNally 36:09 Rookie Smarts by Liz Wiseman Ways to Tune In:  Spotify: https://open.spotify.com/show/0A2XOJvb6mGqEPYJ5bilPX Apple Podcasts: https://podcasts.apple.com/us/podcast/defining-hospitality-podcast/id1573596386 Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly93d3cuZGVmaW5pbmdob3NwaXRhbGl0eS5saXZlL2ZlZWQueG1s Amazon Music: ​​https://music.amazon.com/podcasts/8c904932-90fa-41c3-813e-1cb8f3c42419 Podbean: https://www.defininghospitality.live/ YouTube : https://youtu.be/o2-7Ko4_P9w

Join us as we chat with Glenn Cunningham, 8th degree black belt of Okinawa Gojuryu Karate, owner and Sensei of Kouketsu Dojo. Kouketsu translates to "of blood and sweat" which truly characterizes the philosophy of those who train there. Sensei Cunningham is a retired Second Grade Detective and served over 19 years in the NYPD during which he worked several assignments for the department in nearly every capacity, from personal security for high value targets, to becoming an expert on the Bloods in NYC, to even handling assets for counter terrorism. For his tireless effort and unwavering dedication to the force, Sensei Glenn Cunningham earned the highly prestigious NYPD Medal of Valor. Cunningham Sensei was graded by Miyazato Sensei, one of founder Miyagi's original students, in Sept.1999 to Roku-Dan (6th Dan) and is a lifelong member of the Jundokan in Okinawa. Cunningham Sensei said that “It was a really special experience though because I was one of the last people Miyazato promoted before his passing”. From having worked in homicide investigations, kidnapping, hostage negotiations, city wide gangs, street robberies, narcotics and international terrorism units of the NYPD, Sensei Glenn Cunningham has gone on to a similar field in security. He is currently in charge of all security for Robert De Niro's properties in the city such as Tribeca Grill and the Greenwich Hotel. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

In this episode of CorkRules, Michaela Quinlan and Robert Tas discuss the wine list of the Tribeca Grill. This restaurant provides a quintessential NYC dining experience and a Wine Spectator Grand award-winning wine list. Wines reviewed include: Domaine Huet Vouvray, le haut lieu sec 2017 from the Loire Valley Maupague Sainte Victoire Grenache Blend Rose 2020 from Provence, France Forstreiter Gruner Veltliner 2019 from Kremstal, Austria For more information on today's episode, and the wines you love to love, visit www.corkrules.com

Welcome to Episode 916 Steve Raye interviews Alison Napjus in this installment of Get US Market Ready With Italian Wine People on the Italian Wine Podcast. About today's guest: Alison Napjus joined Wine Spectator in 2000, and was promoted to senior editor in 2012 and tasting director in 2016. She is lead taster for the wines of Spain, France's Champagne and Alsace regions, South Africa and wines from regions throughout Italy. After graduating from Cornell University's School of Hotel Administration, Napjus moved to New York to take a position as a manager at Tribeca Grill restaurant. As tasting director, she oversees the scope and content of Wine Spectator's annual reviews of more than 15,000 wines, working closely with the tasters and tasting coordinators in the New York and Napa offices. Currently she divides her time between New York, where she is based, with a second home in Tampa, Fla. She regularly travels abroad, both personally and professionally. You can find out more about this guest by visiting: linkedin.com/in/alison-napjus-9174425 https://www.winespectator.com/authors/anapjus More about the host Steve Raye: Steve Raye of Bevology Inc originally joined our weekly lineup with narrations from his book “How to get US Market Ready” - but everyone just loved him so much, we brought him back with this series of interviews that informs and inspires! Each week he speaks to industry professionals; guests who have gained valuable experience in the Italian wine sector and have insightful tips and stories that can help anyone who wants to learn about getting US Market Ready! For more information on the host Steve Raye you can check out his website, Bevology Inc. here: www.bevologyinc.com/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Ever since Chef JJ Johnson graduated from the world-renowned Culinary Institute of America, he seemed destined to work in the world of fine dining and that's exactly what he did. JJ cultivated his path from storied eateries like Tribeca Grill, Jane and the Morgan Stanley Executive Dining Room and eventually became the executive chef at the Cecil, which was named the Best New Restaurant in America by Esquire.But he wasn't fulfilled and decided to choose a new path, opening up an unassuming, fast casual rice bowl shop in Harlem called Fieldtrip, which features menu items spanning the globe and celebrates culture from all different countries.In this eye-opening conversation learn what caused his career shift, how his roots influence his own cooking and become a rice expert in the span of just 45 minutes as JJ walks you through its fascinating history and impact on society and the world.-Follow Alex on Instagram

Born and raised in Manhattan, Drew started down his road to restauranteur as a young man in the 1960s. He went on to earn a degree from the School of Hotel Management at Ivy league, Cornell University while working on cruise ships. By 1985 he had opened his first restaurant, Montrachet, which earned three stars from the NYTimes and a coveted Michelin star, keeping its rating for decades. Drew formed his first of many celebrity partnerships in 1990 when he opened Tribeca Grill in 1990 with Robert DeNiro. The now NY landmark restaurant attracted an all star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov. Making 1994 a defining year in Nieporent's decades long success story, he once again partnered with Robert DeNiro and renowned sushi chef, Nobu Matsuhisa, to open Nobu NYC, Next Door Nobu, and Nobu Fifty-Seven - all of which earned a three star rating from the NYTimes. And of course, Myriad's excellence in wine service is widely acknowledged and its only restaurant group to earn three coveted Grand Awards from Wine Spectator Magazine. In 2005, Myriad opened Crush Wine & Spirits, which was named the best new wine shop by Food & Wine Magazine. ​​MJ and Drew discuss Drew's early years and how going out to dinner frequently in NYC with his father, a lawyer for the NYC State Liquor License Department, as a kid helped hone his eventual career path. Drew shares some of what it takes to have so many successful restaurants still open and thriving globally. This episode is packed with tales from a life lived truly without parallel. A huge thank you to Drew Nieporent! Follow him on IG at @drewnieporentCheck out Myriad restaurant group at https://www.myriadrestaurantgroup.com/ This episode's in studio wine:AlbarinoCorsica2018______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor: Paso Robles Wine Country. Paso Robles is a region with so many diverse microclimates that allows for a stunning array of grapes to thrive in. It's made up of over 200 family owned wineries, making a beautiful variety of wines.Learn more at https://pasowine.com/Tune in to their podcast Where the Wine Takes You - which explores the people, places and wines of Paso Robles Wine Country! https://pasowine.com/where-wine-takes-you/ Shout to our sponsor: 56 Degree Wines. Are you looking for extraordinary new wines that have been tasted and approved by professionals with over 40 years combined experience? Then you have to check out 56degreewine.com. Joe Bembry and his grand crew at the shop do all the heavy lifting for you by vetting every wine on their shelves. https://www.56degreewine.com/Use the code “MJ” when you check out to save 15% off your first order. Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

MJ's guest is owner and winemaker of Monte Rio Cellars, Patrick Cappiello. Patrick got his start in restaurants, starting his wine career in 2002 as a Sommelier at Tribeca Grill. As time progressed his roles changed to Wine Director and restaurant owner over the next 15 years. Through connections with countless winemakers and after meeting his current business partner Pax Mahle, the transition to Winemaker was a natural progression for Cappiello. He still serves as Wine Director of Walnut Street Café in Philadelphia. He is Food & Wine host for Playboy and founding member of Winemakers & Sommeliers for California Wildfire Relief.His 30 years of experience in the restaurant industry, and Sommelier career has given him access to four of the world's greatest wine cellars. All have been recipients of Wine Spectator's "Grand Award"; TriBeCa Grill, Veritas, GILT, and Pearl & Ash. Mr. Cappiello was named "Sommelier of the Year 2014" by Food & Wine Magazine, "Wine Person of the Year 2014" by Imbibe Magazine, and "Sommelier of the Year 2015" by Eater National. Once described as the first “punk sommelier” Patrick is still determined to disrupt the wine status quo. MJ and Patrick have a lively discussion on everything from the highly debatable definition of natural wine to Patrick's current devotion to making amazing wine at affordable prices in Lodi, California. The passion runs high and the conversation is deep in this one friends.A huge thank you to Patrick Cappiello!Follow him on IG @patrickwineFollow Monte Rio Cellars on IG @monteriocellars Keep up with all things Monte Rio Cellars and purchase his wines at @ https://www.monteriocellars.com/This episode's in studio wines:MRCSkull “White Wine”2020Monte Rio Cellars Lodi Mission Monte Rio CellarsMendocino2020 Chardonnay ______________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don't forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Skurnik Wine and Spirits, one of the most trusted names in wine for the past 30 plus years. Check them out: https://www.skurnik.com/ Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

Welcome to Fireside Chat with Alison Napjus, a Clubhouse Saturday Special - this special episode is hosted by Stevie Kim - recorded on Clubhouse and replayed here on the Italian Wine Podcast! About Alison Alison Napjus joined Wine Spectator in 2000, and was promoted to senior editor in 2012 and tasting director in 2016. She is lead taster for the wines of France's Champagne and Alsace regions, as well as wines from regions throughout Italy. After graduating from Cornell University's School of Hotel Administration, Napjus moved to New York to take a position as a manager at Tribeca Grill restaurant. As tasting director, she oversees the scope and content of Wine Spectator's annual reviews of more than 15,000 wines, working closely with the tasters and tasting coordinators in the New York and Napa offices. Currently she divides her time between New York, where she is based, with a second home in Tampa, Fla. She regularly travels abroad, both personally and professionally. L Find Alison by visiting her Linkedin Profile linkedin.com/in/alison-napjus-9174425 Remember "Wine business" and "Italian wine Clubhouse" happens every Wednesday and Thursday at 8pm UCT+ feel free to join in! Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Scott McDonald is a professional chef, chopped champion, and loving husband. After graduating from the Culinary Institute of America, Scott spent time in Chengdu, China learning under 12 different chefs. His career began as Sous Chef at Drew Neirpoirent and Robert De Niro's Tribeca Grill. With Michellein Stars in his eyes he went on to Oceana in Rockefeller Center as the Chef de Partie. His career expanded when he started working with David Massoni and Dale Talde to help open Talde JC and Carroni Provisions. Scott went on to help the restaurant group develop 10 restaurants over the past five years in many different locations like South Beach, West Palm Beach, Manhattan and Brooklyn. He currently spends his time as Sous Chef at The Fox and Falcon in South Orange, New Jersey. You can also catch his recent appearance on Beat Bobby Flay. Scott continues to push the culinary industry forward by engaging in thoughtful conversations about local and sustainable food, mental health of restaurant workers, and work life balance. You can follow Scott's culinary journey on Instagram and Twitter @chefskotmcd --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/thewrongadvicepod/support

In 1969, SHEP GORDON founded Alive Enterprises, a personal management company and over the years, Gordon and Alive have been responsible for managing the careers of Alice Cooper, Groucho Marx, Raquel Welch, Anne Murray, Ben Vereen, Teddy Pendergrass, Stephanie Mills, Blondie, Manhattan Transfer, Burton Cummings, Yvonne Elliman, Midnight Star, George Clinton, Luther Vandross, Rick James, Frankie Valli & The Four Seasons, Kenny Loggins, Gipsy Kings , the Pointer Sisters, and many more, who have sold a total of over 100 million albums worldwide. Gordon and Alive set many precedents in the music industry including the first television production of an album (Alice Cooper’s “Welcome to My Nightmare”), the first long form rock video produced for home release (Blondie’s “Eat to the Beat”), and one of the first concert television series (“Rock and Roll Tonight”), all of which inspired a new generation of music video and theatrical rock concert productions. In the mid 70’s, Alive ventured into the movie business where its first production Ridley Scott’s “The Duellists” won the Best Debut Film award at the 1977 Cannes Film Festival. After several studio productions, including “Roadie” and “Endangered Species,” Gordon co-founded with Chris Blackwell and Island Records, Island Alive and Alive Films, for the production of independent feature films. Their commitment to artistic freedom attracted influential filmmakers and has been responsible for the production and/or distribution of the Academy Award-winning “Kiss of the Spider Woman,” Academy Award-nominated “Betty Blue,” “Marlene” and “El Norte,” Lindsay Anderson’s “The Whales of August,” Alan Rudolph’s “Choose Me” and “The Moderns,” John Carpenter’s “Prince of Darkness,” “They Live and Village of the Damned,” Wes Craven’s “People Under the Stairs,” Sam Shepard’s “Silent Tongue,” as well as 40 other movies. In 1975, Alive expanded into the restaurant industry with the opening of its first restaurant, Carlos ’n Charlies, which became a Hollywood institution for 20 years and then in the late 1980’s, Alive partnered with Robert DeNiro to open Tribeca Grill in New York City. Alive’s restaurant business is still active having opened approximately 40 restaurants thus far, the most current being a founding partnership in Jean-Georges’ Spice Market in New York City. In the ‘90’s, Gordon’s started focusing on food as entertainment and chefs as entertainers, founding Alive Culinary Resources, which was designed to bridge the gap between the public and the world’s most sought-after chefs. From its inception, his client roster read like a who’s who of the culinary world, including legendary French Chef Roger Vergé, Alice Waters, Wolfgang Puck, Charlie Trotter, Emeril Lagasse, Dean Fearing, Nobu, Todd English, Charlie Palmer, Larry Forgione, Paul Prudhomme, Jimmy Schmidt, Stephen Pyles, Robert del Grande, Daniel Boulud, Michel Richard, and 100 more of today’s most famous chefs. Gordon was inducted into the Hawaii Culinary Hall of Fame and has also won numerous other industry awards, including being named one of the 100 most influential people in Rolling Stone magazine.

In 1969, SHEP GORDON founded Alive Enterprises, a personal management company and over the years, Gordon and Alive have been responsible for managing the careers of Alice Cooper, Groucho Marx, Raquel Welch, Anne Murray, Ben Vereen, Teddy Pendergrass, Stephanie Mills, Blondie, Manhattan Transfer, Burton Cummings, Yvonne Elliman, Midnight Star, George Clinton, Luther Vandross, Rick James, Frankie Valli & The Four Seasons, Kenny Loggins, Gipsy Kings , the Pointer Sisters, and many more, who have sold a total of over 100 million albums worldwide. Gordon and Alive set many precedents in the music industry including the first television production of an album (Alice Cooper’s “Welcome to My Nightmare”), the first long form rock video produced for home release (Blondie’s “Eat to the Beat”), and one of the first concert television series (“Rock and Roll Tonight”), all of which inspired a new generation of music video and theatrical rock concert productions. In the mid 70’s, Alive ventured into the movie business where its first production Ridley Scott’s “The Duellists” won the Best Debut Film award at the 1977 Cannes Film Festival. After several studio productions, including “Roadie” and “Endangered Species,” Gordon co-founded with Chris Blackwell and Island Records, Island Alive and Alive Films, for the production of independent feature films. Their commitment to artistic freedom attracted influential filmmakers and has been responsible for the production and/or distribution of the Academy Award-winning “Kiss of the Spider Woman,” Academy Award-nominated “Betty Blue,” “Marlene” and “El Norte,” Lindsay Anderson’s “The Whales of August,” Alan Rudolph’s “Choose Me” and “The Moderns,” John Carpenter’s “Prince of Darkness,” “They Live and Village of the Damned,” Wes Craven’s “People Under the Stairs,” Sam Shepard’s “Silent Tongue,” as well as 40 other movies. In 1975, Alive expanded into the restaurant industry with the opening of its first restaurant, Carlos ’n Charlies, which became a Hollywood institution for 20 years and then in the late 1980’s, Alive partnered with Robert DeNiro to open Tribeca Grill in New York City. Alive’s restaurant business is still active having opened approximately 40 restaurants thus far, the most current being a founding partnership in Jean-Georges’ Spice Market in New York City. In the ‘90’s, Gordon’s started focusing on food as entertainment and chefs as entertainers, founding Alive Culinary Resources, which was designed to bridge the gap between the public and the world’s most sought-after chefs. From its inception, his client roster read like a who’s who of the culinary world, including legendary French Chef Roger Vergé, Alice Waters, Wolfgang Puck, Charlie Trotter, Emeril Lagasse, Dean Fearing, Nobu, Todd English, Charlie Palmer, Larry Forgione, Paul Prudhomme, Jimmy Schmidt, Stephen Pyles, Robert del Grande, Daniel Boulud, Michel Richard, and 100 more of today’s most famous chefs. Gordon was inducted into the Hawaii Culinary Hall of Fame and has also won numerous other industry awards, including being named one of the 100 most influential people in Rolling Stone magazine.

Emma Criswell is an avid book reader, cat mom, meditator, yoga lover, and tea aficionado currently living in Columbus, Ohio.   After receiving her Master's in Marketing from Ohio University, she spent the rest of her 20's in NYC living the wine marketing life, working for exciting venues like Robert DeNiro's TriBeCa Grill.  Currently, she's VP of Client Relations at Balzac Communications, a beverage marketing firm based in Napa Valley. She is very happily childfree by choice and single, all the while contemplating her next move with her black cat, Henry.    You can read more about the childfree movement on Reddit   Emma and Meryl play rounds of: Over/Under, Either/Or and #FamousBae   Follow Meryl on Twitter @MerylWilliams and Instagram @merylkwilliams.   Subscribe to the Sleeper Hit for more from Meryl! https://thesleeperhit.substack.com/ --- Theme song: "Sleeper Hold," by Saintseneca (@saintseneca) http://www.saintseneca.com/ Editing by Clawson Solutions Group LLC

Gary Crone Better known as Gary Fiveboys is the Former Bar Manager at Tribeca Grill, a 20 year Industry veteran selling to some of the top restaurants and Lounges in NYC. He has Traveled to Napa, Amsterdam and Mexico to visit wineries and distilleries to gain first hand production knowledge he is the owner of the AntBar.com, a master of mixology, and you can find him now bartending at Barnwood Grill & Aquilas Nest Vineyard in Newtown, CT. We had a great conversation diving into Gary's background as a bar manager, his work in the industry, what he's seen go down within the industry in regards to COVID-19, his personal experiences, how he started TheAntBar.com and so much more! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

On this episode of Tasting Notes, we welcome Steve Morgan, wine sommelier and Midwest Regional Sales Manager for The Sorting Table. We start off by discussing our favorite local wine shop, Bottle Up! and why he started Champagne Happy Hour. Then we move right into some of Steve’s favorites:Wine #1:Producer: Waris HubertName: AlbescentVintage: --Variety: ChardonnayCountry: FranceRegion: ChampagneSteve and I chat about whether or not champagne is still good after it loses its bubbles, what food to pair it with (pizza, fries, caviar?), and how to break the cycle of only drinking it during celebrations. As we dive into tasting the Waris Hubert, which comes after my candid thoughts on what denotes a classic American chardonnay. When smelling this first wine, Steve notices citrus, granny smith apple, and pear notes. When tasting it, Steve describes a somewhat baked quality, like white baking flour, with a white floral note. This wine has a bit of weight to it, but is punchy, acidic, bright, energetic, and very crisp. Wine #2:Producer: Vigne Marina CoppiName: FaustoVintage: --Variety: TimorassoCountry: ItalyRegion: PiedmontOur next wine is a Timorasso from another family-owned business in the Piedmont region of Italy, where there’s an influence from the Mediterranean that adds a saltiness to all of their white wines. The timorasso grape has a natural tannin and ability to age. This Fausto is pretty high in alcohol, coming in at 14.5%, but you’re not going to taste how alcoholic it is. It’s not fruity… it has significant body and tannin to it but it’s super layered and textured, with minerality, saltiness, richness, and ripping acidity. This one truly blew my mind. Wine #3:Producer: Rizzi WineryName: Barbaresco RizziVintage: 2015Variety: NebbioloCountry: ItalyRegion: PiedmontBefore tasting the third wine, Steve explains the difference between a Barolo and a Barbaresco and tells the story behind the family that created the Barbaresco Rizzi. Nebbiolo wines are also not as fruit-based. There’s definitely fruit there, but when you put your nose in it, it smells leathery, mushroomy, earthy, and musty, with notes of red and purple flowers. There’s also a bright, orangey acidity to the wine with notes of black and red fruit. It has a soft mouth feel, almost melting in my mouth. It also has an orange, brassiness color to the edge of the wine, an indicator that you have a wine from the Nebbiolo grape.About Steve MorganSteve Morgan is the Midwest Regional Sales Manager for The Sorting Table, which is an importer, marketer, and distributor of wines. Steve’s views on wine were really defined by his time working with Elisabetta Foradori at Foradori Winery during her switch over to biodynamic farming. Steve has worked as a Sommelier at Del Posto, Dressler, Tribeca Grill, and Alinea, and created the ‘Best Medium Sized Wine List in the World’ according to the World of Fine Wine at Formento’s. Instagram: www.instagram.com/morgansteveChampagne Happy Hour: www.instagram.com/champagnehappyhourPlant Shop Wine Shop: www.instagram.com/plantshopwineshopConnect with Tasting NotesWeb: www.tastingnotespodcast.com Instagram: www.instagram.com/tastingnotes_podcast Facebook: www.facebook.com/tastingnotespodcastUse code 30for3 on Wavoto: www.wavoto.com/tastingnotes Bottles Up! on Instagram: www.instagram.com/bottles_up_chicagoDon’t forget to rate, review, and subscribe to this podcast wherever you listen to us! It really helps us out.

Today I'm speaking with Claudia Fleming, a James Beard award winning pastry chef and former owner of the North Fork Inn, here on Long Island. Claudia has had an illustrious career, working at the famed Tribeca Grill and Grammercy Tavern. Claudia is now famous among pastry chefs and home cooks for her iconic, out-of-print cookbook called, The Last Course. In this episode of the Big Food Talk we discuss her passion for food, struggles and achievements as well as what's in store for the future. Support Long Island's restaurants and join the Big Food Talk mailing list for exclusive giveaways and listener only discounts. https://bigfoodtalk.com/claudia-fleming-the-last-course/ Here's the list of questions we discuss through this week's episode. How did Tribeca Grill transform your career? Claudia talks about how the staff was obsessed with cooking for people. If a friend or colleague came into the restaurant, the kitchen would kick into overdrive just to please that guest. How does the kitchen staff execute meal service with such precision? The dance or orchestration happens through practice. One can assume the longer a kitchen staff works together as a unit, the more they can feel each others rhythm and pacing to deliver meal service at a high level. Claudia learned early on in her career to be able to rely on other people to help get the job done even if it was competitive in the kitchen. What was different about working at Grammercy Tavern vs Tribeca Grill? For Claudia, a key moment in her career is the time spent in France between Tribeca Grill and Grammercy Tavern. Times had changed when she landed at Grammercy Tavern. A kinder, gentler kitchen is how she describes it. Did you feel like you had enough experience for the job? Looking back, Claudia is pretty clear she was in way over head at Grammercy Tavern. For the rest of the world, tasting her desserts and in awe of her skill, we wouldn't be able to tell. It was her relationships she established and her maturity that helped pushed her career along. Claudia clearly had a great work ethic as she reveals as well. What was your inspiration for The Last Course? The cookbook The Last Course was a culmination of her careers work and represented her repertoire at Grammercy Tavern. Claudia never thought about making a cookbook before but they had a large literary clientele, where one thing led to another and next thing you know she's a published author. It's a little more complicated than this summary so listen in to get the full story on this iconic cookbook. Why did you decide to move back to Long Island? For Claudia, the answer was simple. Now married and looking for a different lifestyle with her husband, they decided to open The North Fork Inn. It was a simple concept. No fancy hooks, just great food and service and it worked. Sourcing local ingredients and cooking with passion always Want to find out which dessert Claudia loves the most? You'll have to download and listen to the full episode to hear the rest of our discussion. How some of her dishes were happy accidents or how preparing simple food isn't as easy you think.

Peter Mazza discusses his harmonic jazz guitar lessons available on TrueFire, performs, and answers questions. To learn more and watch the video from this live session, please visit truefire.com/live.About Peter: Peter Mazza is an exciting jazz guitarist recognized for his creative and virtuoso interpretations of jazz standards as well as his passionate and thoughtful compositions. Blending clean and fluent lines with colorful chord voicings and driving pulse, he creates imaginative ensemble arrangements as well as lush solo guitar pieces.Born and raised in New York City, he attended La Guardia High School of Music and the Arts, then went on to obtain a Bachelor of Music from the Manhattan School of Music and a Masters from The Juilliard School (his Masters on a full scholarship). He studied under guitarists- Allen Hanlon, Fred Fried, Jack Wilkins, Rodney Jones, Dennis Koster.His performing career began while still in school when he earned the leader’s role at a four-night-a week jam session at Augie's Jazz Bar, now called Smoke. He played there with Brad Mehldau, Roy Hargrove, Joel Frahm, Chris Potter, Donny McCaslin, Uri Cane, Christian McBride, Larry Grenadier, Dwayne Burno, Greg Hutchinson, Jeff Ballard and many others.Peter went on to gain acceptance to the prestigious Thelonius Monk Jazz Competition, where he was ranked semifinalist.He has performed guitar duos in NYC with Jonathan Kreisberg, Mike Moreno, Freddie Bryant, Pete Bernstein, Paul Bollenback, Kurt Rosenwinkel, Jack Wilkins, Gene Bertoncini, Barry Greene and many more.His groups have been featured at jazz venues such as Dizzy’s Club, Birdland, The Knitting Factory and the Cornelia Street Café and as part of special events held at the United Nations, Rainbow Room, Rialto Room, The Allen Room, The River Club, The Yacht Club, Tribeca Grill, Le Bernadin, Brigewater's, Saks Fifth Avenue, Bloomingdale's.12 years ago, Peter began a Sunday night trio residency at The Bar Next Door at La Lanterna that is still vital today. His trio has featured Hendrik Meurkens, Will Vinson, John Ellis, Donny McCaslin, Jon Irabagon, Patrick Cornelius, Jacam Manricks, Etienne Charles, Itai Kriss, Matt Penman, Matt Clohesy, Hans Glawischnig, Marco Panascia, Ben Williams, Haggai Cohen-Milo, Brian Charette, Ari Hoenig, Bruce Cox and many more.Over the course of his steady-Sunday-night, Peter has favored the use of 2 different instrumentations that have complimented intimate size of the BND and the club’s exclusive trio format. Those trios boldly explore texture and rhythm without the presence of drums. They include a guitar with bass and horn group, then a guitar with keys and bass group. His current trio with Misha Tsiganov on piano and Thomson Kneeland on Bass just recorded a debut release called “Circles and Lines" on Peter’s own Urban Flower Records.After successfully launching his residency-gig, early on Peter helped implement a 7-night-a-week schedule of jazz music at the Bar Next Door at La Lanterna that has featured an outstanding and diverse array of guitar and saxophone-led trios, from some of New York’s most seasoned musicians, to some of its most exciting new talent. In an effort to continue to expand the club’s offerings as its Musical Director, 3 years ago he designed and implemented an Emerging Artist Series that has featured the best college-aged musicians playing early sets that occur on 4 nights of every week.Peter has been invited to perform and guest speak at New York University, The Manhattan School of Music and at the Peabody Institute. In his presentations he discusses how he initiated jazz nights at various restaurants and bars throughout the city and how that effort culminated in the conversion of the BND from a restaurant with jazz into a notable full-on listening venue. He advises students on creative and professional ways to assimilate into the New York Jazz Club scene, particularly into the Emerging Artist Series.Peter has taught jazz guitar for over 20 years. He held long affiliations with The American Institute of Guitar/International Studio of Music, The National Guitar Workshop and The New School while retaining his active private studio. He has been featured in the pages of Just Jazz Guitar and Jazz Inside magazines where he has discussed his approach to arranging, writing and practicing.His solo guitar video of “Somewhere Over the Rainbow" on You Tube posses over 120,000 views.His first CD was in 2007, called Through My Eyes on the Japanese label Late Set Records. The disc presented 8 original compositions and 2 original arrangements. While the pieces drew from jazz, classical, rock, funk and ambient music, the evocative and personal nature of the music fused them. The release was supported with 2 tours of Japan.Peter’s most current CD - “Circles and Lines" is scheduled for release in October of 2014. He has a solo guitar recording “Blues for the Ineffable" is scheduled for release in 2015.Though Peter is well seasoned with his own clear and distinctive style, he remains one of the jazz guitar world’s best-kept secrets.

There's really no secret about our approach. We keep moving forward—opening up new doors and doing new things—because we're curious. And curiosity keeps leading us down new paths. We're always exploring and experimenting. At WED, we call it Imagineering—the blending of creative imagination with technical know-how.—Walt DisneyLillian Disney could sense something big brewing in early 1952. It was one of those times, she would say, when “Walt's imagination was going to take off and go into the wild blue yonder and everything will explode.” Walt began liquidating long-held family assets, borrowing against his life insurance policy, selling properties, and even selling the rights to his own name. Walt Disney was planning something new—he was planning to kick down the walls dividing his movies and real life.When Disney's children were very young, he'd tried to take them to places where their imaginations could run wild. But every carnival or fair seemed to be dirty, poorly run, and filled with vice. Walt wanted to create a place where people could take their family and forget the concerns of the everyday world—a place beautiful, safe, and filled with endless wonder. So at about the same time that he had started selling assets and conserving his capital, he pulled aside one of his art directors and had him begin working on concept sketches for a new kind of amusement park. The sketches started to illustrate the vision he had in his head, a utopian world where guests would enter a fairytale world.Ever since his early days as a Kansas City artist and animator, Walt had a unique belief in the power of his thoughts. As time went on, he became expert at manifesting his dreams into physical forms, often creating the necessary technology as he went. But nothing prepared him for the challenge of manifesting Disneyland—taking the imaginary world of his movies and making it literally concrete. Disneyland would transport visitors into a captivating three-dimensional story, a sprawling material incarnation of a wonderland that began as a vision, then lived on screens.Disney knew little about the experiential side of entertainment; his expertise and success was in storytelling through the mediums of animation, film, and television. To make his dream world a reality, Disney chose some of the studio's most talented individuals, took a small building on the Disney lot, and formed a new company, WED Enterprises—an acronym for Walter Elias Disney. This interdisciplinary dream team would be tasked with creating the design, development, and construction of Disneyland—not only doing something that none of them had done before, but that no one had done before. They represented an extraordinary group of storytellers, engineers, animators, contractors, directors, writers, artists, set designers, lighting designers, sound engineers, and many others. WED employees would interpret the Disney stories by building beautiful sets and giving them the interactivity and resilience to wow thousands of guests daily.The plans for the 160-acre site called for 5,000 cubic yards of concrete and a million square feet of asphalt. The designs included a replica of an 1800s main street, manmade riverbeds for steamboats and jungle cruises, a mile of railroad tracks, and a full-scale Bavarian castle. Walt was at the construction site pushing the WED team every day, giving his attention to every detail, every blade of grass, every leaf on every tree. As former Disney executive vice president and Imagineer Marty Sklar remembers, “The thing we worked so hard to avoid is letting people out of the story with discordant details…. Even the trash cans in the park are for that particular story or theme.” The attention to detail and level of execution were extraordinary. 

Whether you're away from home for business or pleasure, you're in a vulnerable spot when you stay in a hotel, away from your normal patterns and dependent on other people. Sarah Robbins knew hospitality was her calling, got an ROTC scholarship to put herself through school to learn all about it, and has spent her entire career finding ways to make restaurant and hotel guests—and the people who work in them—feel taken care of. Robbins, now the COO of 21c Museum Hotels, sat down (fittingly enough in a hotel room) during last year's SXSW for a conversation about her days wrangling celebrity requests at Tribeca Grill, the mistakes she made along the way, choosing empathy over meanness, and how the military taught her to be a great manager.

The Last CourseBy Claudia Flemingwith Melissa Clark Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Claudia Fleming: Hi. I'm Claudia Fleming and I'm here to speak about the rerelease and my cookbook, The Last Course.Suzy Chase: For more Cookery by the Book you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now, on with the show.Suzy Chase: Personally, the thing I love about The Last Course is it speaks to everyone, perfect for home cooks like me. You are acclaimed for having set an industry-wide standard at New York City's Gramercy Tavern with your James Beard Award-winning desserts. Gramercy Tavern is my all-time favorite restaurant here in the city. Danny Meyer said it so accurately in the cookbook, he wrote Gramercy Tavern strives to combine luxury with warm, down-to-earth hospitality. The New York Times called The Last Course a cult out-of-print cookbook. I'm not alone when I say I'm thrilled you've rereleased it. It's rare for a cookbook to be rereleased, so I'm curious to know why you chose to rerelease it now.Claudia Fleming: It wasn't my choice. The publisher reached out to me and asked if I'd be interested in reissuing the cookbook, and of course I said yes. It was so many years later. Yeah, I mean, I get weekly requests for books and I didn't have books. People were always wanting to buy the book and I guess the demand got back to them and they decided to rerelease, thankfully. Good for me, yay.Suzy Chase: Yeah, good for all of us. Before we dig into the book, I'd like to do a little walk down memory lane.Claudia Fleming: Okay.Suzy Chase: 1984, on 79th Street, you're working at Jonathan Waxman's ode to California cuisine, Jams. Then, Danny Meyer brought you to Union Square Cafe. Then Drew Nieporent hired you as the pastry assistant at Tribeca Grill in 1990. 1994 Tom Colicchio brought you on board Gramercy Tavern. Those are four visionaries in the restaurant business. I mean, what a star-studded list. Can you think of one takeaway that you learned from each of them? Jonathan, Danny, Tom, and Drew?Claudia Fleming: Oh, sure. Well, Jonathan did bring a revolutionary style of cooking and cuisine to New York and it was my first exposure to luxury dining. Every single thing you touched in that restaurant was the very best, the Ginori china, the Hockney paintings, the Italian tiles. Then of course, all the ingredients that he used. I remember there being towers of FedEx boxes that came from California with all those baby vegetables, the likes of which I'd never seen before. It was so incredibly exciting. So I think from Jonathan, it was just his approach to cooking. It was very California, it was very light and laid back. In those days we were still immersed in the French style of dining and cooking and eating, and this was just a whole new world. It was incredibly exciting and I just felt so honored to be in it and part of it.Claudia Fleming: Danny, of course as we know, is just Mr. Hospitality. Danny, I think, brought respect to those of us who worked in the industry that before that time it wasn't a job for educated, ambitious people. It was, and I think still is, a little bit of a place for lost toys or broken toys. The restaurant industry definitely attracts a different kind of personality. But still, Danny gave working in the restaurant industry respect, not to mention his brand of hospitality, which is just warm and inviting and ingratiating and a delight to be around. I mean, he really had a knack for seeking out people whose, I think, driving motivation is to please people.Claudia Fleming: Let's see, Drew. Drew, I have never met a person who remembers names, numbers. He was just the ultimate maitre d'. Of course, he got so much larger than that. He was just more of an entertainer I think than Danny was, but still that same kind of loving people who came to the restaurant and wanting to do anything to make them happy. If you met Drew once, he remembered you forever. I mean, I remember years after working for him, calling him and him calling me back within five minutes. There was no one he didn't get back to. He was amazing that way, or is amazing that way. Follow up, I would say is one of the things that Drew has taught me. Never let a phone call go on answered or a request unintended to.Claudia Fleming: And who was our last name?Suzy Chase: And Tom Colicchio.Claudia Fleming: Oh, Tom. Oh, my mentor. Tom taught me how to cook, taught me how to think about food, taught me about seasonality and locality, and informed the way I cook and create desserts to this day.Suzy Chase: In between Tribeca Grill and Gramercy Tavern, you jetted off to Paris to study pastry. Talk a little bit about that.Claudia Fleming: Jetted off. Wow, that sounds glamorous.Suzy Chase: Doesn't it?Claudia Fleming: It was a little less glamorous. I think I was living on like $20 a week. I would make a pot of lentil soup on Sunday and eat it all week long. Buying myself a piece of cheese was a luxury. Luxurious, it was not. I worked in bakeries, because after having worked in restaurants I wanted a more technically-driven education as opposed to the stylized creations that one learns when you work in a restaurant. I chose bakeries because they are so basic and traditional and technically oriented.Suzy Chase: Growing up, you didn't cook with your mother or grandmother, and you were a dancer. Needless to say, food wasn't at the forefront of your passions or thinking.Claudia Fleming: No.Suzy Chase: When did that pivot?Claudia Fleming: Once I started working at Jams I think, but make no mistake, I mean, my family, Italian-American family and my mother and her sisters were food obsessed. I think from the time they woke up until the time they went to bed, all they did was talk about food or what the next meal was going to be or how to enhance this or make this better. This is so great, but if we just did this, it would be that. I mean, it was never ever far from the forefront of their minds. My mother was an excellent cook, so we always had great food, never a frozen vegetable or a canned vegetable. I remember begging for iceberg lettuce because we had escarole and chicory and I just wanted plain old boring iceberg lettuce.Claudia Fleming: So food was very, very important in my family. I guess as a dancer it was kind of the forbidden fruit, which is perhaps why I was attracted to it. But I would have to say at Jams is when it really became something that I was attracted to as a creative outlet, because it was food cooked and presented in a way that I had never seen or imagined before.Suzy Chase: Do you think because your training wasn't as structured as that of many other pastry chefs, you can come up with interesting flavor combinations, like roasted pineapple with pink peppercorns, by thinking outside the box?Claudia Fleming: I think that's fair to say. I also was very influenced by the cooks in the kitchen. I kind of wanted to do what they were doing and I wanted to sprinkle and saute and not necessarily measure exactly and play with mis en place. So yes, I was open to experimenting and Tom was open to having me do that.Suzy Chase: Speaking of experimenting, one thing I used to love about your desserts at Gramercy Tavern was that it wouldn't be just a slice of cake or a piece of pie. There would be at least three components on the plate that I could tell were so carefully thought out and mind-blowingly delicious. Lucky for us, the last chapter in the cookbook is a collection of your signature composed desserts. Talk a little bit about that.Claudia Fleming: Again, to go back to watching the cooks compose a plate, it's what I wanted to do. I wanted to have a primary element, whether that be the tart or the cake, and then enhance it with something cold or something hot, something crunchy, something tart, an herb, a spice. I was just always looking to make things more complicated than they were. In retrospect, it was such an incredible luxury to be afforded that time to just immerse myself in flavor combinations that weren't necessarily part of the sweet kitchen. I was borrowing from the savory kitchen. I saw chefs and cooks borrower from the sweet side of the kitchen, so I thought, well, why can't I borrow from them or find complimentary things from the savory side that would be equally complimentary to desserts? That was just how I started to approach things.Suzy Chase: You use hard boiled egg yolks in your biscuits. I have never heard of this before. Can you talk a little bit about that?Claudia Fleming: It was something I learned from a woman that I worked with. It is a tenderizer and it's very Austrian. You can find it in a lot of linzer recipes.Suzy Chase: So interesting.Claudia Fleming: I know.Suzy Chase: What does the boiled egg yolk do? Does it make it fluffier, or?Claudia Fleming: It makes the dough more tender or softer.Suzy Chase: Tell me about the North Fork Table and Inn that you opened with your husband, Gerry Hayden, and Mike and Mary Mraz.Claudia Fleming: Yep. Well, let me start by telling you, I sold the North Fork Table and Inn. Last week we closed.Suzy Chase: Congratulations.Claudia Fleming: Thank you, yes, very happy. 15 years, it was a wonderful, challenging, bittersweet time. We went out there to realize a dream. It was very, very hard, but such an amazing experience to work so closely with farmers and fishermen and just all the local purveyors that we used, building relationships, people coming to the back door whenever they had something special that they wanted us to use or try, and being in a small community where everybody is just there to support everybody else. The food community out there developed or evolved so much over the years that we were there, and there were just so many likeminded people wanting to live a kinder, gentler life. It was lovely, albeit incredibly challenging and ultimately not sustainable.Suzy Chase: For the listeners who may not know your husband, that you met at Tribeca Grill, who was a pioneer in the farm to table movement, sadly passed away in 2015 from ALS, and I am so sorry.Claudia Fleming: Thank you.Suzy Chase: Could you talk a bit about cooking and grief? Has baking, cooking, and being in the kitchen helped your heart heal, or has it made it more excruciating?Claudia Fleming: I think it's different at different times. But I have to say, although I'm in the kitchen every day doing production, running a restaurant eclipsed that aspect of being at the restaurant. It's very hard to be creative when every day is crisis management and it was mostly about getting it done most of the time so I could move on to, I don't know, working on PR or solving problems or trying to figure out why we weren't doing more business this Saturday this year than we did last Saturday last year. I mean, it was just constantly evaluating the business and trying to figure it out and rationalize and reason why things were changing so dramatically all the time.Claudia Fleming: I think being busy, I'm not sure that it helps in the healing process, but it's certainly a great distraction. I kind of feel somewhat like I'm waiting to have some time to mourn, frankly, now that the restaurant is closed and I can look back at all the wonderful things we accomplished, but when you're struggling, it's very hard to recognize all that. So I look forward to being able to appreciate what we accomplished now that the struggle is subsided.Suzy Chase: Now that you've closed the inn, what are your plans to start a new chapter in your life?Claudia Fleming: Well, there is a new cookbook in the pipeline. I imagine I'll be consulting. I'm staying on with the new owners of the restaurant to do some consulting on the dessert menu. Hopefully, there'll be some travel in my future and discovery and exploration.Suzy Chase: Over the weekend. I made your recipe for individual chocolate souffle cakes on page 217. Can you describe this dish?Claudia Fleming: These are actually a Nancy Silverton adaptation from a thousand years ago. When something is this simple, the most important thing is to use the best ingredients you can get. In this instance, of course, you want to use high quality butter and farm fresh eggs, but the chocolate is really where it's at. In those days, Valrhona was where it was at. Not that it isn't anymore, but there are so many other chocolates that that one could explore with.Suzy Chase: Now, for my segment called My Favorite Cookbook, other than this cookbook, what is your all time favorite cookbook and why?Claudia Fleming: Nancy Silverton's dessert book, her first dessert book. It launched me into my passion for dessert and pastry in 1986, maybe it was. I devoured that book. I was living in Aspen that summer and the person I was staying with had a copy of the book, and I read it backwards and forwards, forwards and back. It was very classic, but with lots of twists and her interpretations. I just loved it and I love her still, after Tom is probably my greatest inspiration.Suzy Chase: Where can we find you on the web and social media?Claudia Fleming: I'm @chefclaudiafleming on Instagram and the same for Facebook.Suzy Chase: It has been so lovely chatting with you, Claudia.Suzy Chase: Thanks so much for coming on Cookery by the Book podcast.Claudia Fleming: Thank you for having me, Suzy, great to talk to you.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Andrew drove out to Southold, NY, this summer to visit influential pastry chef Claudia Fleming at her North Fork Table & Inn. They spoke about Claudia's Italian-Irish upbringing, her early days as an aspiring dancer, her transition to restaurant work (starting in the front of the house), and ascension to opening pastry chef at Gramercy Tavern, where she inspired generations of colleagues. Claudia worked in such seminal restaurants as the original Jams, Tribeca Grill, and Union Square Cafe, all of which are discussed in detail, as is the reissue of her cookbook The Last Course, just published last week.Joining Andrew for the intro this week is his colleague and neighbor Jeff Gordinier, food & drinks editor of Esquire magazine, whose 2019 Best New Restaurants list recently debuted. Jeff shares his extensive selection process, as well as some highlights from the list.Episode guide:1:25 - 33:40  Intro with Esquire magazine food & drinks editor Jeff Gordinier33:40 - 1:28:10 Claudia Fleming, part 11:28:40 - 1:39:28 More with Jeff Gordinier (mid-Show break)1:39:28 - 2:10:10 - Claudia Fleming, part 22:10:10 Wrap up with Jeff GordinierLinks:Andrew Talks to Chefs official websiteNorth Fork Table & Inn (Claudia's restaurant & inn)The Last Course (Claudia's book)Esquire's Best New Restaurants 2019Hungry (Jeff Gordinier's latest book)Please tell a friend about Andrew Talks to Chefs and/or rate/review us on your favorite podcast platform. Thanks for listening![photo of Claudia Fleming by Eric Striffler]

Liz and Frank sit down at Bar’Lees In Mamaroneck with singer/songwriter Christopher Brown and the New Owner of Bar’Lees, John Lovelett. Christopher Brown’s is one of Westchesters most popular musicians! His new album “The Brown Album” is available at https://christopherbrownmusic.com and on Spotify, iTunes, etc. Check his website for upcoming shows as a solo, duo, trio or his band, called “The Bookends.” A Westchester native, Chris Brown, grew up in Pelham and now resides in Mamaroneck. We discuss his career as a musician, illustrator/artist and he performs a song off his new album. John Lovelett is excited to own Bar’Lees and talks about his ideas and changes coming to his restaurant, the menu, new cocktail list, wine list, nightly entertainment and the launch of https://BarleesNY.com. Plus we sit down with his amazing mixologist and bartender, Janet, from another planet...no, she’s really from the Philippines, but lived in NYC and worked for many years at Robert DeNiro’s TriBeCa Grill amongst other places. She joins us to describe some of her creative cocktails, such as this amazing bourbon infused Granny Smith apple cocktail that was oh so delicious and tastes like an apple pie, you’ve got to try it!

Peter Mazza is an exciting jazz guitarist recognized for his creative and virtuoso interpretations of jazz standards as well as his passionate and thoughtful compositions. Blending clean and fluent lines with colorful chord voicings and driving pulse, he creates imaginative ensemble arrangements as well as lush solo guitar pieces.Born and raised in New York City, he attended La Guardia High School of Music and the Arts, then went on to obtain a Bachelor of Music from the Manhattan School of Music and a Masters from The Juilliard School (his Masters on a full scholarship). He studied under guitarists- Allen Hanlon, Fred Fried, Jack Wilkins, Rodney Jones, Dennis Koster.His performing career began while still in school when he earned the leader’s role at a four-night-a week jam session at Augie's Jazz Bar, now called Smoke. He played there with Brad Mehldau, Roy Hargrove, Joel Frahm, Chris Potter, Donny McCaslin, Uri Cane, Christian McBride, Larry Grenadier, Dwayne Burno, Greg Hutchinson, Jeff Ballard and many others.Peter went on to gain acceptance to the prestigious Thelonius Monk Jazz Competition, where he was ranked semifinalist.He has performed guitar duos in NYC with Jonathan Kreisberg, Mike Moreno, Freddie Bryant, Pete Bernstein, Paul Bollenback, Kurt Rosenwinkel, Jack Wilkins, Gene Bertoncini, Barry Greene and many more.His groups have been featured at jazz venues such as Dizzy’s Club, Birdland, The Knitting Factory and the Cornelia Street Café and as part of special events held at the United Nations, Rainbow Room, Rialto Room, The Allen Room, The River Club, The Yacht Club, Tribeca Grill, Le Bernadin, Brigewater's, Saks Fifth Avenue, Bloomingdale's.12 years ago, Peter began a Sunday night trio residency at The Bar Next Door at La Lanterna that is still vital today. His trio has featured Hendrik Meurkens, Will Vinson, John Ellis, Donny McCaslin, Jon Irabagon, Patrick Cornelius, Jacam Manricks, Etienne Charles, Itai Kriss, Matt Penman, Matt Clohesy, Hans Glawischnig, Marco Panascia, Ben Williams, Haggai Cohen-Milo, Brian Charette, Ari Hoenig, Bruce Cox and many more.Over the course of his steady-Sunday-night, Peter has favored the use of 2 different instrumentations that have complimented intimate size of the BND and the club’s exclusive trio format. Those trios boldly explore texture and rhythm without the presence of drums. They include a guitar with bass and horn group, then a guitar with keys and bass group. His current trio with Misha Tsiganov on piano and Thomson Kneeland on Bass just recorded a debut release called “Circles and Lines" on Peter’s own Urban Flower Records.After successfully launching his residency-gig, early on Peter helped implement a 7-night-a-week schedule of jazz music at the Bar Next Door at La Lanterna that has featured an outstanding and diverse array of guitar and saxophone-led trios, from some of New York’s most seasoned musicians, to some of its most exciting new talent. In an effort to continue to expand the club’s offerings as its Musical Director, 3 years ago he designed and implemented an Emerging Artist Series that has featured the best college-aged musicians playing early sets that occur on 4 nights of every week.Peter has been invited to perform and guest speak at New York University, The Manhattan School of Music and at the Peabody Institute. In his presentations he discusses how he initiated jazz nights at various restaurants and bars throughout the city and how that effort culminated in the conversion of the BND from a restaurant with jazz into a notable full-on listening venue. He advises students on creative and professional ways to assimilate into the New York Jazz Club scene, particularly into the Emerging Artist Series.Peter has taught jazz guitar for over 20 years. He held long affiliations with The American Institute of Guitar/International Studio of Music, The National Guitar Workshop and The New School while retaining his active private studio. He has been featured in the pages of Just Jazz Guitar and Jazz Inside magazines where he has discussed his approach to arranging, writing and practicing.His solo guitar video of “Somewhere Over the Rainbow" on You Tube posses over 120,000 views.His first CD was in 2007, called Through My Eyes on the Japanese label Late Set Records. The disc presented 8 original compositions and 2 original arrangements. While the pieces drew from jazz, classical, rock, funk and ambient music, the evocative and personal nature of the music fused them. The release was supported with 2 tours of Japan.Peter’s most current CD - “Circles and Lines" is scheduled for release in October of 2014. He has a solo guitar recording “Blues for the Ineffable" is scheduled for release in 2015.Though Peter is well seasoned with his own clear and distinctive style, he remains one of the jazz guitar world’s best-kept secrets

In 1977 Drew Niepornt graduated from Cornell University with a degree from the School of Hotel Management and set out on a career in hospitality that has only been matched by few. Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. Over the following 33 years, he would go on to form the Myriad Restaurant Group and has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York. Show Notes Success Quote Mantra "Serve it hot or serve it cold." In this episode with Drew Nieporent we will discuss: The importance of precision Attention to detail The restaurant scene in NYC in the 60's Why choose hospitality over cooking Fake it 'til you make it Serving food on a cruise ship Respecting your staff Profit sharing Controlling anger as the manager Thew importance of working together FOH and BOH Doubting yourself Maintaining culture when a head chef leaves Confidence Celebrity investors The importance of hands-on ownership The difference between chefs and restauranteurs Caution The fear of losing money Strike while the iron is hot Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.  CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.     Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Consistency What is your biggest weakness? Don't trust people What's one question you ask or thing you look for during an interview? Business economics What's a current challenge? How are you dealing with it? Someone as clever as myself Share one code of conduct or behavior you teach your team. Keep your hands to yourself What is one uncommon standard of service you teach your staff? Nothing scripted What's one book we must read to become a better person or restaurant owner? Between the World and Me by Ta-Nehisi Coates GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? Share the wealth What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Vero Water If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Kindness and fairness Serve the best food and attract the best talent Don't believe your own hype Contact info: Tribeca Grill 375 Greenwich St. New York, NY 10012 Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Drew Nieporent for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Listener responses to Keith’s feelings; The Little Mermaid racial outrage; California’s earthquakes; Nathan's Hot Dog Eating Contest; Nike’s Betsy Ross shoe controversy; Tribeca Grill, Rite Aid, and mental health; not knowing directions; Kyle’s birthday and their spa weekend

Drew Nieporent, founder of Myriad Restaurant Group including Nobu and Tribeca Grill, is the perfect matchmaker for the pairing of food and film.  Just hours before joining Chef Jaime Laurita and me for a Kitchen Chat in the Middleby Residential Showroom, he hosted lunch for opening day of 18th annual Tribeca Film Festival.   Many of his restaurants' partners are celebrities including Robert De Niro and Bill Murray.  Service is a key ingredient to success, especially in the restaurant industry.   In 1982, Nieporent was general manager of  24 Fifth Avenue when James Beard walked into the restaurant and requested a Manhattan Neat. The next time Beard walked into the restaurant, Nieporent handed him a Manhattan Neat and will always remember the nod of approval from this culinary legend.  Anticipating a guest's need before being asked is truly the heart and art of hospitality.

Tia Keenan Talks About How She Became The Queen Of Cheese Tia Keenan like any great Queen has a multitude of titles including Published Author, Wall Street Journal Contributor, Fromager, Restauranteur, Consultant, Mother, and many more. In 2001 after leaving her career in publishing, she began working as a server at Tribeca Grill. It was(and still is) an incredibly hot and successful restaurant owned by Robert DeNiro and NYC Hospitality Titan Drew Nieporent. All servers were expected to know the ins and outs of the cheese cart, but none of the staff knew it the way Tia did. Tia started working at Fleur de Sel at began ordering from Murray's Cheese. She took her knowledge with her to other restaurants in NYC until she became the Opening Chef Fromager at The Modern, Danny Meyer's Fine Dining restaurant inside the Museum of Modern Art. Tia had dreams bigger than working for Danny and opened up her own cheese-centric restaurant Cassellula on 52nd between 9th and 10th. She eventually moved on to consulting and helping restauranteurs open up their own restaurants including Murray's Cheese with their Cheese Bar concept. After having a child she took a step back from restaurants and began her career as a writer. She wrote The Art of The Cheese Plate, Chevre(Short Stack), and Melt, Stretch, and Sizzle: The Art of Cooking Cheese The Art of The Cheese Plate with Tia Keenan Tom and I both feel like we have strong knowledge of Charcuterie and Cheese. We've done a video in the past, and have talked about our love for all things cured and aged. That being said, when you have the chance to talk to someone who is an actual expert, you will always learn things if you ask the right questions, so we asked Tia if you're hosting a party for 10 regular people what will your cheese plate look like. 3 to 5 Kinds of cheese If Cheese will be the appetizer 1 to 1.5 ounces per person If Cheese will be the main course than 2 to 2.5 ounces per person If your guests are more of a Gouda and Pepperjack crowd, you can do something nice and get an Artisinal Gouda, but you don't need to get an over the top cheese. The goal of the cheese board is for it to be completely finished by the end of the night Fresh Cheese: Like Mozzarella, Bocconcini or Buratta Bloomy Rind Cheese: Something like Camembert, Brie, Brillat Savarin Goat Milk, Cow Milk, Sheep Milk: Maybe something hard and sharp here A Stinky Washed Rind Cheese: Limburger, Winnimere, Something over the top A Blue Cheese: Mild to Extreme Blue This is a good time to remember that some will be more popular than others so maybe you get 1 ounce of that washed rind cheese and 2 ounces of a nice Gouda Accouterment: This is where you can go wild with different flavors and textures really. Different flavored popcorn, pickled vegetables, jams, marshmallows. Everything is fair game for cheese pairings. Putting together Cheese Plates are supposed to be fun and not feel like homework so at the end of the day don't stress out and trust your gut and your local cheesemonger :) All About English Cheddar with Tia Keenan Tia just got back from a Cheese Tourism trip throughout the UK called "The Cheddar Odyssey" She tells us about her trip and explains what makes Cheddar, Cheddar. Cheesemaking 101: You coagulate the milk with rennet and a starter culture. This separates the curds from the whey. The whey is essentially the water of the milk. You add the salt and press the curds into a mold and cook it. This is the 101 of how to make cheese Cheddaring: To make Cheddar you press and layer the curds and you essentially make a slab of it. It looks like cheese-shale. You cut the shale into curds, heavy salt it, and then press those curds into a mold which is lined with a muslin cloth. You wash that cheese with lard and then let it age. Tia also brought a Smoked Cheddar Cheese from Westcombe. It was smokey and rich and you could smell it from a mile away. I didn't think it could get any better but than Tia told us it wasn't available in the US, so obviously it became even more delicious   What Are We Drinking: Tia Keenan: Dolin Blanc Vermouth with Soda and a Lemon Twist Mike: Wolfer Rose Dry Cider Tom: Gin Gimlet(2.5 oz of New Amsterdam Gin .5 Fresh Lime Juice)

On today's episode of All in the Industry®, host Shari Bayer's guest is Claudia Fleming, the Proprietor & Pastry Chef at The North Fork Table & Inn in Southold, Long Island, NY. When Claudia was named Outstanding Pastry Chef by the James Beard Foundation in 2000, it was a well-earned recognition of the new chic, sophisticated, unfussy and casually graceful style she introduced - and continues - in her classically inspired, seasonal desserts and pastries.Claudia’s craft and approach to ingredients reflects the time she spent working in restaurants in New York (Jams, Union Square Cafe, Montrachet, TriBeCa Grill, and Gramercy Tavern) and in Paris (Fauchon). In 2005, Claudia along with her late husband, chef Gerry Hayden, left Manhattan to open The North Fork Table & Inn, in Long Island’s farm-filled wine country, living and working close to food producers. They set out to serve extraordinary food in a simply adorned, formal room, to create a dining experience like that found in the European countryside; and they succeeded. Claudia's exquisite book, The Last Course: Desserts from Gramercy Tavern, (Random House 2001), is prized by cooks and collectors alike. Her recipes have also been featured in numerous national publications, and she has served as a judge on TV's Chopped and Top Chef: Just Desserts Today's show also features Shari's PR tip, Speed Round, Industry News discussion, and Solo Dining experience at Chef Cedric Vongerichten's Wayan in NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! Photo courtesy of Claudia Fleming. All in the Industry is powered by Simplecast.

204 - Andy Murray We're welcoming restaurateur & chef Andy Murray. Andy Murray is the man behind the Murray Bros Caddyshack Restaurant. It was along with his friend, the entrepreneur Mac Haskell that the original idea was formed to take the classic golf comedy film “Caddyshack” and create a restaurant based on it. The original location opened in St. Augustine Florida in 2001 (which I've been a proud eater at every time I pass through) and there's a second location in Rosemont, Illinois. Andy Murray developed the menu for the restaurants. An Honors graduate of the New York Restaurant School he worked in some of the most renowned restaurants in New York, Mortimer's, the Tribeca Grill and the Lonestar Roadhouse. He's also the brother of past guests John Murray, Ed Murray and Joel Murray. It's an honor to welcome a down-to-earth man who understands that the simple things are the best pleasures in life. Andy Murray is serving up a great interview right here on The Paul Leslie Hour. Special thanks to our friend Terry Kane for making this interview a reality! Support The Paul Leslie Hour by donating to their Tip Jar: https://tips.pinecast.com/jar/the-paul-leslie-hour

Drew Nieporent is Owner of Myriad Restaurant Group in NYC whose award-winning restaurants include Batard, Tribeca Grill and Nobu (NYC and around the world). He consults for many restaurants and hotels globally. Chef Traci Des Jardins opened Rubicon with Drew in 1994 in San Francisco. She now runs her flagship restaurant, Jardinere and three concepts in the Presidio in San Francisco: The Commissary, Arguello and TRANSIT. They discuss the business of running successful restaurants on both coasts.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Tracy stops by Rolands Food Court to talk about Restaurant Week, food, his love for New York Sports, Bobby D and more ..... Tracy Nieporent is Director of Marketing and Partner, overseeing public relations, communications, promotion, advertising and charitable events for the Myriad Restaurant Group. Its current members now include Tribeca Grill, Bâtard, Nobu Downtown, Nobu 57, Nobu London, Porsche Grill (formerly Acela Club) at Citi Field, The Daily Burger at Madison Square Garden, and Crush Wine & Spirits. Nieporent officially joined Myriad in 1991 when the group consisted of just two restaurants and was poised for growth. Since that time through ownership and consulting, Myriad has opened over 40 restaurants. Tracy manages the implementation of programs that add clarity, focus and direction to Myriad's marketing program and heightened attention and publicity in all media. Tracy also plays a prominent role in hundreds of charitable events. Most notably, he serves as a trustee on the Board of Directors of Table to Table, and as an honorary chair on the City Harvest Food Council, and has been Restaurant Chair for City Harvest's Bid Against Hunger. He has also served as co-chair for YAI/National Institute for People with Disabilities, and co-chair and honoree for Tuesday's Children. There has also been notable participation with the Taste Of Tribeca, Food Allergy Research and Education, Share Our Strength, and Israel Bonds. Since 2004, he has been the Restaurant Committee Chairman of NYC & Co., which conceptualizes and operates NYC Restaurant Week. With his leadership, it has become the largest and most successful culinary program in the nation, expanding to multiple weeks in both Summer and Winter. There are now approximately 400 of New York City's finest restaurants participating. Tracy also serves on the Culintro New York Board of Advisors. Tracy has also been a regular contributor as the culinary correspondent to the WFUV-FM City Folk morning radio show on National Public Radio and the nationally syndicated Food & Wine Radio Network. He has also made numerous appearances on WOR, WABC, WPLJ radio, and WCBS, FOX 5 and WPIX television, and HuffingtonPost.com. He is also regularly quoted in consumer and trade magazines, newspapers, and websites and blogs. Prior to joining Myriad, Tracy was an accomplished advertising and marketing executive for several prominent advertising agencies including BBDO, and NW Ayer where he played an important role as part of the team that created the "Be All You Can Be" campaign for the U.S. Army and the "Reach Out & Touch Someone" campaign for AT&T. In 2018 The NYC Hospitality Alliance presented Tracy with their Big Apple Legacy Award.

Birk O'Halloran leads us in a toast to “getting drunk with the right people at the right time” – and it’s so forking appropriate for this episode (and, heck, the past 68 episodes too)! Birk is the owner of winemaker Iconic Wine, the author of Eat Ink, and a former sommelier.   When Birk started writing Eat Ink, he was trying to answer an age-old question: Why do all chefs look like pirates? It ultimately became a cookbook, but it began as a photo story about tattoos, misfits, and the culinary world. He didn’t come up with a definitive answer to his question, but he did come away with a book full of delicious recipes and incredible photos.   “I like to say I owe my whole career to getting drunk with the right people at the right time.” –Birk O'Halloran   We also discuss: Slowly drinking his way up the supply chain Why the younger generation is currently making wine like their grandparents The wines they make at Iconic Wines: Heroine, Sidekick, and Secret Identity Geeking out on comics & recruiting comic artists to create wine labels Making a delicious and affordable wine, Sidekick The decision factors that go into why people buy a wine Being a Virgo Selling things you’re passionate about The three ways to get into owning a wine brand Working with Pour Management Why affordable wines have to be produced in a large volume Pouring wines at charity events   Resources: Check out iconicwine.com Connect with Birk: Instagram | Twitter Eat Ink: Recipes. Stories. Tattoos.   Birk O'Halloran’s Bio: Birk O’Halloran founded Iconic Wine with a focus on producing world-class California chardonnay. Since the first release in 2010, the wines have been very limited, but have found their way to some of the top restaurants in the country including Eleven Madison Park, Saison, Husk, Daniel and Tribeca Grill. The top wines remain very limited, with as little as 50 cases of the top cuvée produced per vintage. In fall of 2015, Iconic expanded production. The new series “Sidekick” was created with the goal of producing that great everyday wine under $20 a bottle.   A continuing entrepreneur in the wine industry, O’Halloran has also opened three fine wine shops, is the published author of Eat Ink, a photo essay and cookbook that explored the tattoo culture in the professional chef industry, and in 2017 founded Pour Management, an international winemaker talent and marketing agency where he advises and invests in new winemaker talent the world over. The first project under Pour Management, a collaboration with Tuscan based winemaker Tim Manning called Vinaccio, will be released August. Just Forking Around is produced by Podcast Masters

As partner of the unique wine supplier R Squared Selections, Ryan Mills-Knapp knows the ins and out of sourcing especially hard to find bottles of wine. This week, Ryan returns to In The Drink to talk about the fascinating world of rare wines. Ryan’s career began in 2004 when he moved to New York City to pursue his interest in the wine and spirits industry. At his first job as a server at Amuse, he helped the wine director assemble the wine list. The restaurant also hosted American Sommelier Association classes in the space, so he was able to further his knowledge of wine. He moved on to become the beverage director at chef Waldy Malouf’s Beacon Restaurant where he curated the wine selection, and was put in charge of the liquor and beer programs. At Beacon, he began his real wine education, learning about producers, vintages and styles. In 2006, he was hired as beverage manager at Jean-George Vongerichten’s Spice Market and oversaw the cocktail, beer and wine lists, before joining Drew Nieporent’s Myriad Restaurant Group as head sommelier at Corton and Tribeca Grill. Throughout his years in the restaurant industry, he met members of the Craft restaurant family. These relationships led him to join the team at Colicchio & Sons as beverage director in 2012. In the Drink is powered by Simplecast

Restaurateur, (Nobu-NY/London, Tribeca Grill, Bâtard), Drew Nieporent says the restaurant business was based on low rents, low wages, low food costs. Now, it's high rents & the minimum wage! Prediction: "business, at least in New York, is going to change"

On today's episode of All in the Industry, host Shari Bayer is joined by Drew Nieporent, one of America's most respected and celebrated restaurateurs. Drew is the founder and inspiration behind the Myriad Restaurant Group, which includes Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world. Drew’s restaurants have earned numerous accolades, from his first restaurant, the groundbreaking Montrachet (1985), which earned three stars from The New York Times and kept that rating for 21 years, and to Bâtard, which also earned three stars from The New York Times, as well as New York Magazine, plus, a Michelin star, and James Beard award for “Best New Restaurant” in 2015. Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York's landmark restaurants. In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Today's show also features a PR tip, Speed Round game, Industry News, and Shari's Solo Dining experience at NYC's classic French bistro Raoul's located in Soho. Listen at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast

Have you ever faced difficulties in your interviewing process with potential hires? Is it a struggle to find passionate, talented individuals who are a good fit for your organization? If yes, then today’s episode of E.O. Podcast isn’t one you want to miss. Meet Cal Fussman, a New York best-selling author who has a history of interviewing global icons. Today, Cal will enthrall you with some of his life changing experiences with Julio Chavez, Petra Nemcova, Mikhail Gorbachev and Robert Di Niro. Cal also indulges listeners with his travel adventures across Europe which taught him the art of being an effective interviewer. Read on and get some terrific insights from this master storyteller on how to master your interviewing process. Time Stamped Show Notes: 0:40 – Dave was really impressed with Cal Fussman when he heard him on Tim Ferriss’ Podcast 1:55 – Cal gets nervous when people hero worship him—he gets bogged down by expectations 02:03 – Martin Scorsese was a big fan of Akira Kurosawa, the director of “Seven Samurai” 02:16 – Scorsese was about to enter a party when he found out that Kurosawa was there as well. Not wanting to be disappointed by his hero, he simply walked out 07:17 – Cal has a picture of him hitting Julio César Chávez in the jaw; it’s hanging in his office 07:32 – Cal sparred with Julio César Chávez, the then junior welterweight champion, for a couple of rounds 07:35 – This picture reminds Cal that ANYTHING is possible 08:06 – Cal was determined to fight one round with Julio; he trained hard for seven months 09:20 – Cal’s trainer advised him to throw a combination of jabs and punches that resulted in Cal landing a punch on Julio! 12:43 – After being knocked down by Julio at the end of the first round, Julio asked Cal whether he wanted to continue for another round. Not wanting to back down, Cal responded positively. This was one of the GREATEST movements of Cal’s life 14:00 – Cal is currently working with organizations to create a great interview process for employees 14:30 – Check out Cal’s website to learn more about him 14:54 – Cal’s Introduction: 14:54 – A New York best-selling author, Cal currently writes for Esquire magazine 15:01 – A renowned keynote speaker and corporate culture consultant, Cal has worked with companies like Pixar, Lululemon and Apple Music 15:18 – Written for Esquire, GQ, Sports Illustrated, ESPN and the Washington Post 15:35 – Cal has conducted interviews with Jeff Bezos, Jack Welch, Muhammad Ali, Bruce Springsteen, Tom Hanks, Barbara Walters, Clint Eastwood, Leonardo DiCaprio, Dr. Dre, Woody Allen, Serena Williams, Nelson Mandela and many more…. 16:45 – The first principle of a good conversation: “Start from the heart and go to the head” 18:00 – Cal has only recently started to reflect on what he has learnt from interviewing such icons; he wishes to help other people conduct their interviews 18:48 – Cal likens his interviewing process to that of an “old grandma cooking”—he points out that he has never thought about the process until recently 19:55 – Cal is coming to Boston in September 14, 2018 to talk to entrepreneurs about mastering the interviewing process 20:12 – How Cal got around to helping employers master their interviewing process 20:12 – Cal got in touch with the founder of Summit, an organization based in Powder Mountain, Utah. Entrepreneurs can network and figure out a way to help each other 20:49 – 4000 entrepreneurs take part in Summit at Sea every November where Cal was invited to be a speaker 22:00 – Cal had to reflect and jot down how he managed to interview difficult personalities such as Muhammad Ali, Gorbachev and Robert De Niro 23:54 – Cal had a bout of nervousness when he realized he would be speaking in front of a huge crowd consisting of prominent personalities; however his speech was well received 24:42 – After the speech, there was a long line of people waiting to meet Cal in a bid to find out how they could interview better and hire better people 25:06 – To gauge a candidate’s passion for work, Cal suggests asking the following question: “How long have you gone without sleep working on a project that you were passionate about?” 26:17 – He realized that if he could transpose what he knew over the company’s interviewing process, it would yield rich dividends 27:50 – Born in Brooklyn, Cal spent 10 years traveling the world 28:42 – How a trip to Europe turned into a 10 year adventure 28:50 – He’d show up at a train station or bus station and ask for a ticket to the next destination 29:12 – Having no money to pay for accommodation, Cal would initiate a conversation and hope that his fellow passenger would invite him to stay at their home for the night 32:32 – Was able to travel from one dinner table to another thanks to his gift of gab 32:57 – Cal recounts his conversation with the model Petra Nemcova 33:43 – Cal and Petra end up exchanging traveling stories—an hour and a half interview turned into a 4-hour long conversation 35:30 – Conversations that Cal had on the trains and buses in Europe helped him to become an effective interviewer 36:47 – Hear Cal recount his fantastic experience interviewing Mikhail Gorbachev 37:30 – Cal’s life changing experience with Robert De Niro 37:41 – Esquire asked Cal to interview De Niro back in 2003 38:06 – Cal was lukewarm about interviewing De Niro since he was known to be difficult 40:03 – De Niro agrees to meet Cal at the Tribeca Grill, De Niro’s restaurant 42:05 – Respect and trust between Cal and Robert led to Robert opening up about his many experiences 43:11 – Robert shares his biggest regret: that he could not record his family history 43:46 – Hearing Robert’s experience, Cal decided to make a short film about his parents and play it at their 50th anniversary celebrations—this is how the De Niro experience CHANGED Cal’s life 46:22 – Telling a good story 46:22 – Important to place a “seed of vulnerability” in every story; Cal was in a vulnerable position in all his experiences 48:32 – Like in a movie, if a story revolves around overcoming an obstacle, it heightens the storytelling experience 49:10 – Listen to Brené Brown talk about the power of vulnerability in her Ted Talk 52:50 – Check out Dave’s interview with John Kimmich, the maker of Heady Topper beer 59:35 – Dave closes the episode and encourages you to visit his website 3 Key Points: The first principle of having a great conversation: start from the heart and go the head. Trust and respect between the interviewer and the interviewee enables a genuine conversation. Placing a “seed of vulnerability” in a story heightens the entire story telling experience.  Resources Mentioned: Entrepreneur's Organization – The EO Network Cal Fussman – Cal’s website Pixar, Lululemon and Apple Music – Clients that Cal has provided corporate consultancy services for Esquire, GQ, Sports Illustrated, ESPN and the Washington Post – Organizations that Cal has written for Summit – Networking organization based in Powder Mountain, Utah Summit at Sea - Networking organization where Cal participated as a keynote speaker Mikhail Gorbachev – Hear Cal recount his experience with Mikhail Gorbachev Tribeca Grill – New York Restaurant co-owned by Robert Di Niro Heady Topper – Voted as the world’s best beer Brené Brown’s Ted Talk – Recommended by Dave EO interview with John Kimmich – interview with maker of Heady Topper beer

Patrick Cappiello is into big wine lists, sabering Champagne, and Renegade Wine Dinners. He cut his teeth at Tribeca Grill and continued to work at hallowed wine meccas like Veritas and Gilt. He eventually went on to consult and ultimately become a partner and Wine Director at Pearl and Ash in NYC, the same group soon opened Rebelle in the same neighborhood. We'll talk to Patrick about the current state of the wine and restaurant business, social media, big, but thoughtful, approachable wine lists, Rebelle, La Paulee and 40 Oz.

In 1969, SHEP GORDON founded Alive Enterprises, a personal management company and over the years, Gordon and Alive have been responsible for managing the careers of Alice Cooper, Groucho Marx, Raquel Welch, Anne Murray, Ben Vereen, Teddy Pendergrass, Stephanie Mills, Blondie, Manhattan Transfer, Burton Cummings, Yvonne Elliman, Midnight Star, George Clinton, Luther Vandross, Rick James, Frankie Valli & The Four Seasons, Kenny Loggins, Gipsy Kings , the Pointer Sisters, and many more, who have sold a total of over 100 million albums worldwide.  Gordon and Alive set many precedents in the music industry including the first television production of an album (Alice Cooper’s “Welcome to My Nightmare”), the first long form rock video produced for home release (Blondie’s “Eat to the Beat”), and one of the first concert television series (“Rock and Roll Tonight”), all of which inspired a new generation of music video and theatrical rock concert productions.  In the mid 70’s, Alive ventured into the movie business where its first production Ridley Scott’s “The Duellists”  won the Best Debut Film award at the 1977 Cannes Film Festival.  After several studio productions, including “Roadie” and “Endangered Species,” Gordon co-founded with Chris Blackwell and Island Records, Island Alive and Alive Films, for the production of independent feature films. Their commitment to artistic freedom attracted influential filmmakers and has been responsible for the production and/or distribution of the Academy Award-winning “Kiss of the Spider Woman,” Academy Award-nominated “Betty Blue,” “Marlene” and “El Norte,” Lindsay Anderson’s “The Whales of August,” Alan Rudolph’s “Choose Me” and “The Moderns,” John Carpenter’s “Prince of Darkness,” “They Live and Village of the Damned,” Wes Craven’s “People Under the Stairs,” Sam Shepard’s “Silent Tongue,” as well as 40 other movies. In 1975, Alive expanded into the restaurant industry with the opening of its first restaurant, Carlos ’n Charlies, which became a Hollywood institution for 20 years and then in the late 1980’s, Alive partnered with Robert DeNiro to open Tribeca Grill in New York City.  Alive’s restaurant business is still active having opened approximately 40 restaurants thus far, the most current being a founding partnership in Jean-Georges’ Spice Market in New York City. In the ‘90’s, Gordon’s started focusing on food as entertainment and chefs as entertainers, founding Alive Culinary Resources, which was designed to bridge the gap between the public and the world’s most sought-after chefs.  From its inception, his client roster read like a who’s who of the culinary world, including legendary French Chef Roger Vergé, Alice Waters, Wolfgang Puck, Charlie Trotter, Emeril Lagasse, Dean Fearing, Nobu, Todd English, Charlie Palmer, Larry Forgione, Paul Prudhomme, Jimmy Schmidt, Stephen Pyles, Robert del Grande, Daniel Boulud, Michel Richard, and 100 more of today’s most famous chefs.   Gordon was inducted into the Hawaii Culinary Hall of Fame and has also won numerous other industry awards, including being named one of the 100 most influential people in Rolling Stone magazine.  Anthony Bourdain/ECCO will be releasing his newest book – “They Call Me Supermensch: A Backstage Pass To The Amazing World Of Film, Food, and Rock ’N’ Roll” in September of 2016.

Drew Nieporent, New York's Most Influential Restaurateur... https://www.linkedin.com/…/nycs-most-influential-restaurate… Robert DeNiro's partner in all things food... Multi-James Beard Award Winner, Restaurateur of the stars... Nobu times many, TriBeCa Grill, and The #1 Best New Restaurant in NY, Batard. Drew's knowledge of music matches the food thing. One of my oldest and closest friends, we got into how the hell he's done it. Big fun.

David Gordon is the Wine Director of Tribeca Grill, in Manhattan.

Meet the man from the team that created the “Be All You Can Be” campaign for the Army, helps orchestrate NYC Restaurant Week, and knows what it means to market a diverse group of restaurants – Tracy Nieporent. Tracy is Director of Marketing and Partner, overseeing public relations, communications, promotion, advertising and charitable events for the Myriad Restaurant Group. Its current members now include Tribeca Grill, Nobu, Nobu London, Nobu Next Door, Nobu 57, Bâtard, Acela Club at Citi Field, The Daily Burger at Madison Square Garden, and Crush Wine & Spirits. This week on All in the Industry, he’s chatting with Shari Bayer about his work with the Myriad Restaurant Group, the importance of hospitality in NYC and the reason that nothing compares to the experience of eating a great meal at a great restaurant. This program was brought to you by Fairway Market. “The one trademark that has been key to our restaurants and the vision Drew had is that he wanted everything to be accessible – he didn’t want there to be much pretention.” [10:00] “We don’t have a lot of industry in New York – we don’t manufacture things here. The biggest thing we have to offer is hospitality. we provide entertainment and hospitality – it’s our stock and trade. The restaurants are front and center in that experience.” [26:00] –Tracy Nieporent on All in the Industry

Patrick Cappiello, sommelier and wine consultant in New York City, comes into the studio on this week’s In the Drink to talk wine! Mr. Cappiello is the Managing Partner and Wine Director of Pearl & Ash Restaurant as well as Chef Sommelier for Daniel Johnnes La Paulée. Tune-in to learn more about the art of being a sommelier, and how Patrick broke into the wine industry after starting from the bottom as a waiter at TriBeCa Grill. Mr. Cappiello has 25 years of work experience in the restaurant industry, and as a result was nominated in 2012 for Wine Enthusiast “Sommelier of the Year”. Today’s episode has been sponsored by Bonnie Plants. “Confidence is 100% of being a sommelier. You can’t be embarrassed to say ‘I don’t know’. ” [10:00] —Patrick Cappiello on In The Drink

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