Podcasts about trois mec

Vinny Dotolo is a Los Angeles-based chef and restaurateur, recognized for his contributions to the city's food scene. He is the chef and co-owner of Jon & Vinny's and Helen's Wines, with locations in Beverly Hills, Brentwood, Fairfax, Slauson, Studio City, and globally. He also operates Cookbook Market in Echo Park, Highland Park, and Larchmont Village, along with Carmelized Productions, a full-service catering company.Vinny has been accredited with several awards including Food & Wine's Best New Chef (2009) and James Beard (2016) for “Best Chef West” for animal restaurant, which closed in 2023. Beyond the kitchen, he is an active supporter of many charities including No Kid Hungry, Alex's Lemonade, and Baby2Baby.*The Founder Hour is brought to you by Outer. Outer makes the world's most beautiful, comfortable, innovative, and high-quality outdoor furniture - ALL from sustainable materials - and is the ONLY outdoor furniture with a patented built-in cover to make protecting it effortless. From teak chairs to fire pit tables, everything Outer makes has the look and feel of what you'd expect at a 5-star resort, for less than you'd pay at a big box store for something that won't last. For a limited time, get 10% off at www.liveouter.com/thefounderhour. Terms and conditions apply.Still using your personal phone number for your startup in 2024? OpenPhone makes it easy to get business phone numbers for your team with an app that works on both phone and computer. It integrates with CRMs like HubSpot and Salesforce, and offers AI-powered call transcripts and summaries. Plus, your whole team can access the same number. Start at $15/user/month, but The Founder Hour listeners get 20% off for 6 months. Visit https://www.openphone.com/founder to start your free trial!Stressed, sleepless, or need a health boost? Try Magnesium Breakthrough from BiOptimizers! It's the only supplement with 7 types of magnesium, each with unique benefits like muscle recovery, heart health, and energy production. All-natural, vegan, and gluten-free. Visit www.bioptimizers.com/founderhour and use code FOUNDERHOUR for 10% off. ***Follow The Founder Hour on:Instagram | www.instagram.com/thefounderhourTwitter/X | www.x.com/thefounderhourLinkedIn | www.linkedin.com/company/thefounderhourYouTube | www.youtube.com/@thefounderhour

With global fine-dining experience, a deep appreciation for sustainably-sourced seafood and local farmers market produce, Chef Brandon Gray (aka Brandoni Pepperoni) is Los Angeles' Wizard of ‘Za.At the age of 18, Gray joined the United States Navy as a deckhand but quickly assumed a role as a cook after showing enthusiasm for the kitchen. He spent the next three years honing his skills and preparing meals for officers in addition to other enlisted personnel.In 2007, Gray returned from shore and enrolled at the Art Institute of California Los Angeles. Inspired by an Anthony Bourdain segment indulging in “the best carrot he'd ever eaten” at the Royal Mail Hotel in Australia, Gray relocated to Australia and spent some time honing his craft Down Under before returning to his hometown of Los Angeles in 2012.After years working the line at some of Los Angeles's buzziest kitchens (Providence, Trois Mec, Cape Seafood & Provisions, Best Girl at the Ace Hotel), Brandon was toying with the idea of a career change. Then came Covid and an out-of-the-blue question from a friend: “Hey, do you know how to make pizza?” Brandon did not make pizza. But he lied. He made three pies for his friend, and she told her friends. A few weeks later, chef and author Evan Kleiman mentioned the pizzas on her KCRW radio show, Good Food, and Brandoni Pepperoni was born.Since April 2020, Brandoni Pepperoni has been firing up pies so sophisticated and flavor rich, you'd think he grew up in the hills of Naples in Italy instead of the Hills of Baldwin in Crenshaw. When not in the slinging Zas, you can find him biking, listening to music or making ceramics.Links:Brandoni PepperoniDonovan'sAtticaBrandoni on KCRW's 'Good Food' Jonathan GoldBrandoni in Bon AppetitEpisode transcriptFollow the show on InstagramEmail usFollow Jordan on Instagram or TwitterShout out to Shawn Meyers for the music, Korey Pereira for help with the mix, and Jason Cryer for the art!

An old friend of mine John Imig from La Colombe, Intelligentsia & Swork coffee joins me to discuss the food he had growing up in Boulder and the things he misses about LA since he’s moved back home. We get some name dropping in this one Swork Coffee, Trois Mec, Beau Jo’s Pizza in Colorado Springs and numerous street taco vendors around Highland Park --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The feast is in the first bite. I came across this phrase recently listening to a science program on the radio about how human taste buds function. It was scientifically explained that in fact with each subsequent bite of food, there is a diminishing sensory enjoyment insofar as the taste explosion in your mouth. So in this season of joyful excess, we can reassure ourselves that the feast is indeed in the first bite. INTERVIEWS: Start Time - 7' 30 seconds: Nina Métayer, Executive Pastry Chef, Café Pouchkine Start Time - 25' 49 seconds: Chef Ludo Lefebvre of Trois Mec, Los Angeles This 2018 holiday season here in Paris will go down in history as the Yellow Christmas. This month of Saturday protests of the GiletsJaunes, the Yellow Vests, here in Paris have marked the season with closed shops and whole shopping districts such as the Champs Elysees, Saint Germain des Prés, and even here, in the normally bustling Marais, shuttering their doors and boarding their windows. But perhaps the timing is truly right on message, because when many of us can celebrate a time of plenty and abundance, with joyful family members, lots of good things to eat and drink, and happy times all around, It's important to remember that for an ever-growing segment of the French population, indeed the world's population, this is not necessarily the case. Not during the holidays, and not during the rest of the year. Complete Show Notes On http://localfoodandwine.wordpress.com Radio Hosting, Production, Media Consulting - Paige Donner @ http://paigedonner.info This episode has been brought to you by Paris Food And Wine http://parisfoodandwine.net Season 5 of Paris GOODfood+wine has been generously underwritten by IoTShipping http://www.iotshipping.xyz @parisfoodwine

Helen Johannesen is the Director of Operations of several spectacular Los Angeles restaurants (Animal, Son of a Gun, Petit Trois, Trois Familia & Trois Mec). In April 2015, she partnered with Jon Shook & Vinny Dotolo to open Jon & Vinny’s where, at the back of the space, she has a retail wine store called Helen’s. Though it is likely the smallest wine shop in the world, it has an outsized impact. In her wine cube, Helen holds classes, fulfills club membership and even delivery orders. On this episode of Speaking Broadly, Helen expounds on what she learned on her journey to the center of the wine world, what her wine selection says about her, and what to buy now. Also on this episode, journalist Megan Krigbaum shares her new favorites in Old World regions as well as perfect wines for July 4.

Vanessa and comic Cindy Aravena take a trip to famed LA restaurant Trois Mec. Learn more about your ad choices. Visit megaphone.fm/adchoices

Doug Rankin is a chef here in Los Angeles, worked in many restaurants, most notably and recently running the kitchen at Trois Mec and then Petite Tois.  Doug recently left to pursue his own dreams and stuff like that, basically he has gone rogue.  The boys chat with him about all of that, plus some crazy stories, and some dishes he developed over the years at trois mec.  Also we drank scotch, so keep that in mind!

_ Snacky Tunes _ is coming at you from a parking lot in LA this week as host Darin Bresnitz is on the scene with Chefs Jon Shook and Vinny Dotolo of Animal, Son of a Gun, Jon and Vinny’s, Trois Mec, Petit Trois, Trois Familia, & Helen’s.  Jon and Vinny met in culinary school 15 years ago, where they share they first thought about opening a restaurant together. Chatting about opening animal, a wildly successful restaurant in Los Angeles, their next restaurant, Son of a Gun, a seafood-focused spot that is an homage to the fish shacks they grew up with in Florida, the duo have also partnered with Chef Ludo Lefebvre for delicious destinations. In the second half of the show, Greg welcomes Todd Goldstein AKA Arms to the studio talking his long history with Snacky Tunes and what he’s been up to since 2009! Todd has been writing and recording music under the name ARMS since 2004, which is a pretty long time if you think about it. His songs are sinewy and guitar-forward, with a wild energy and an sad core. His lyrics are sly, aching sketches written in language both more oblique and more direct than normal speech. There have been two ARMS full-length albums—the noisy, melancholic Kids Aflame (2008) and its fancied-up widescreen sequel Summer Skills (2011)—a handful of singles and EPs, a covers album, and 2013’s rollicking EP2. The 3rd and latest ARMS album—a collection of songs recorded with longtime drummer Tlacael Esparza, called Patterns—will be released in the spring of 2016. Notably, ARMS has shared the stage with Passion Pit, Walkmen, Beach House, White Rabbits, The Long Winters, A Place to Bury Strangers, Japandroids, Hospitality, Caveman, Asobi Seksu, and more. Stay tuned for his acoustic set! “Yes, local is great and it’s awesome and we love it but let’s just try to make the most delicious food… we don’t beat people over the head with it.” [9:00] –Jon Shook and Vinny Dotolo on Snacky Tunes

This week the boys meet up to chat about their week in food, sous vide corn taste test from last week, chicken liver pate experiments, salad olivieh, stewie got a searzall, katz' deli, Sadelle's in NY, trois mec recap, and so much more!

Welcome to episode 8 of CreateCast! Today's guest is Chef Ludo Lefebvre from ABC's The Taste as well as his award-winning Los Angeles restaurant Trois Mec. In this interview we talk about Chef Ludo's early life in France, how he got started cooking, what ingredients he's excited about, and even what dishes he thinks are essential for young chefs. This interview was recorded live in his restaurant, so there is a lot of great banter between Ludo and his staff - he even has to threaten them with pushups at one point! For more info on Chef Ludo and Trois Mec, check out these links...http://www.ludolefebvre.com/https://www.troismec.com/If you're new to the show - WELCOME! CreateCast was just featured on the front page of iTunes, and the response and support has been absolutely incredible!Our giveaway for this season is still on, so make sure to RATE, COMMENT, & SUBSCRIBE to us in the iTunes store to win a copy of The War of Art by Steven Pressfield, a CreateCast sticker pack, and other goodies!https://itunes.apple.com/us/podcast/createcast/id1000433547Also click the "Contact" link above and sign up for our email newsletter for another chance to win.As always - MAKE GOOD!

Chef Ludo Lefebvre of Trois Mec and Petit Trois, Chef Nancy Silverton co-owner of Mozza, Osteria Mozza and Mozza 2 Go, and Chef Spike Mendelsohn of Good Stuff Eatery, Bearnaise Restaurant and We, The Pizza.

Ep. 126 - This week's guest practically invented the pop up restaurant in Los Angeles with his LudoBites dinner series, before opening Trois Mec last year with former podcast guests Jon Shook and Vinny Dotolo.  Since then Trois Mec has been named Best Restaurant in Los Angeles for two years running by L.A. Weekly, and was just named one of the 38 Best Restaurants in America by Eater. He's also one of the mentors on ABC's The Taste alongisde Anthony Bourdain, Marcus Samulesson and Nigella Lawson. We talk to Ludo about the music he listened to growing up in France, the great musicians he's gotten to cook for, and the guitar lessons he got from Michelle Branch.  And of course we ask him about the foie gras ban that was just lifted in California.  A limited edition 10th Anniversary Edition of his first cookbook CRAVE was just released. Get more details at  www.ludolefebvre.com