Podcasts about Wildair

Send us a textIn this episode of Greetings From the Garden State, Mike Ham visits Georgies Bar in Asbury Park, NJ, to chat with musician and community advocate Rick Barry. Known as the “gay Cheers” of Asbury Park, Georgies is a staple of inclusivity, music, and history, recently celebrating its 25th anniversary. Rick shares stories about the bar's origins, its importance to the LGBTQ+ community, and his role in preserving its legacy.Rick also opens up about his music journey, how iconic venues like The Saint shaped his career, and the creative projects he's spearheading to uplift Asbury Park's music scene. From original music nights at Georgies to the return of Asbury Underground, this episode is packed with insights into the power of music and community.Key TopicsThe History of Georgies Bar: Opened in 1999 by George, Rick's wife's uncle, as a welcoming space for the LGBTQ+ community.Georgies Mission: Maintaining a safe haven for everyone, especially young people finding their community.Rick's Music Journey: From early inspirations like Bruce Springsteen and Bob Dylan to his lifelong dedication to songwriting and performance.Creative Contributions: Rick's involvement in initiatives like Asbury Underground and Monday night music showcases at Georgies.Balancing Life and Art: How Rick juggles a full-time job, a side hustle, and his passion for music.HighlightsGeorgies and Pride: The bar's collaboration with breweries like Wildair for special Pride beers, reflecting its vibrant and supportive ethos.The Saint's Legacy: How this historic Asbury Park venue influenced Rick's personal and professional life, even after its closure.Original Music Mondays: A platform for LGBTQ+ musicians to perform and connect, curated by Sean Start.Asbury Underground Revival: A grassroots art and music crawl that Rick is bringing back as part of North to Shore 2024.Rick's Music Projects: A new solo album and a collaborative project, Church and State, slated for release in 2025.Connect with Rick BarryWebsite: RickBarryMusic.comStreaming: Find Rick's music on Spotify, Bandcamp, and all major platforms.Georgies Bar: GeorgiesBarAP.comAsbury Underground: Follow on socials for updates about the June 2024 event.Why Listen?If you're passionate about music, community-building, and authentic Jersey stories, this episode is a must-listen. From the enduring legacy of Georgies to Rick's reflections on creativity and collaboration, this conversation captures the heart and soul of Asbury Park.Music: "Ride" by Jackson Pinesjacksonpines.comThank you to our sponsors:New Jersey Lottery: njlottery.comMeghan Carroll Realtor: MCSellsbytheSea.comAlbert & Whitney CPAs:  awcpasllc.comMayo Performing Arts Center: mayoarts.org/events-calendarContact the show: mike@greetingsfromthegardenstate.com Support the show

On today's episode of All in the Industry®, Shari Bayer's guest is Kris Moon, President and Chief Operating Officer of The James Beard Foundation. In his role, Kris is responsible for all revenue at the Foundation, including building the Foundation's first-ever enterprise-wide partnerships with American Airlines, Capital One, and Windstar Cruises, and helping the Foundation grow its philanthropic support. During his 15-year tenure, Kris has been instrumental in leading the Foundation's Covid-19 response, launching and managing the JBF Food & Beverage Industry Relief Fund that raised and disbursed almost $4.8 million in grants to 312 food and beverage establishments across America; launching the Chefs Boot Camp for Policy and Change initiative; and spearheading the strategic planning and launch of the Foundation's JBF Impact Programs in April 2016. Today's show also features Shari's PR tip to do good; Speed Round; Industry News Discussion on Righteous Eats; plus, Shari's Solo Dining experience at Platform by JBF: Restaurants Shaping America: San Francisco's Brandon Jew of Mister Jiu's x NYC's Jeremiah Stone & Fabián von Hauske Valtierra of Contra & Wildair; and the final question. ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Jeff Gurwin.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®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

In today's episode, you'll hear part one of a panel discussion that took place in New York City during StarChefs Rising Stars with 5 chefs of New York. Jeremiah Stone is Chef and Co-owner of Contra and Wildair. Trigg Brown is Chef and Owner of Win Sun Restaurant and Bakery. Rafiq Salim is Chef and Owner of Rolo's. Celia Lee is the Pastry Chef at Naro. And Matt Reysen is the Bar Director at Al Coro. This episode is sponsored by Symrise NA. You'll hear about some of the most innovating and exciting things happening in this industry across the city. Plus, they share the stories of their paths to success, their creative processes, and how their cultural background influences their work.  What you'll learn from this panel discussion The smells from an Indonesian Arab Dutch kitchen 4:58The science of bread making 5:56How immigration can change how we cook 6:28The big name brand where chef Trigg Brown started his career in food 8:57How chef Rafiq Salim got into cooking 10:58Why pastry chef Celia Lee prefers baking over cooking 12:21When your parents don't really understand what you do 15:56What it's like having bar owners as parents 16:52How playing youth sports can help prepare you for working in hospitality 18:14How chef Jeremiah Stone transitioned from DJ to bartender to BOH 21:24Why chef Trigg Brown kept washing dishes at his first restaurant job 24:19Escaping bad influences as a young restaurant employee 25:32How the cocktail revolution has changed how bartenders mix drinks 27:30What's influencing Matt Reysen's bar menu post-pandemic 29:10How the American palate is changing 30:15Thoughts on the changes in fine dining 31:43Making sure your concept fits its location 36:23Why descriptors identifying food style are no longer necessary 37:20Understanding personality driven food 38:12Describing the hospitality vibe between restaurants in NYC 39:45The collaborative nature in New York 42:05 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other episodes with chefs from New York CIty Don't miss out on the chance to hear from NYC talented chefs and gain insight into the world of culinary techniques.Conversations with chef Trigg BrownInterview with pastry chef Françoois PayardConversation with Erik RamirezInterview with pastry chef Erin Kanagy-LouxConversation with chef Dan Kluger Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet When we opened, we didn't have the money to make the space or anything about it look more fine dining than it actually was. We were in the Lower East Side where it didn't make sense for us to do something that didn't fit the neighborhood. - Jeremiah Stone Click To Tweet Everybody in the restaurant was like ‘don't go to culinary school, you don't want this job. You don't want to be like me', and I was like ‘I do. I love this!'. I thought of it as a party job, I was having fun. - Trigg Brown Click To Tweet If you make a sauce and you don't like that flavor, you can fix it by adding more spices.

In this episode of the Vintners Podcast, Aleks Zecevic talks to Mackenzie Hoffman, a hospitality professional who worked at some of the New York City's staple restaurants like Contra, Wildair and the Four Horsemen. She now lives in Los Angeles, working on her own new project after recently leaving El Prado. In this episode she talks about her experience in LA compared to NYC, what hospitality and inclusivity means for her and much more.

Jorge Riera has been a fixture on the NY wine and restaurant scene for over 20 years. His commitment to, knowledge of and influence in natural wine dates back to 360 in Brooklyn, Balthazar, The Ten Bells, Wildair, Contra and Frenchette in NYC. His wine lists characterize natural wines at their best, featuring predominantly small growers and makers. Jorge introduced an all-natural only wine list at the highly acclaimed Frenchette in Tribeca almost five years ago. Continuing to work with his Frenchette peeps Lee Hanson and Riad Nasir, Jorge Riera is now overseeing the beverage program at the recently opened, red hot Le Rock in Rockefeller Center. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Are they brothers separated at birth? Maybe….This week we kicked it with Michelin Star Chef Jeremiah Stone.  The Stones chop it up about how Jeremiah went from DJing to opening restaurants like Contra and Wildair, and how a case of mistaken identity brought them together this unlikely pair only to reveal surprising similarities in their love for wine and hip hop.

We’re talking meme making, Lana Del Rey, donut collabs with Wildair, Medieval Times, and entertainment meals with - swoon- Sasha, also known as @starterpacksofnyc. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/crisisdiningroom/support

We’re revisiting stops on our recently wrapped 2020 virtual tour in support of our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. For the New York City leg, Paige Lipari, owner of the amazing culinary bookshop and cafe Archestratus Books + Food, and our HRN fam were gracious co-hosts. Joining us for a conversation about creativity, cooking food and making music were longtime friends of the show, Chefs Jeremiah Stone and Fabian Von Hauske of Wildair, Contra and Peoples, along with Ed Breckenridge, Riley Breckenridge and Teppei Teranishi, who are members of one of our favorite bands, Thrice. (Special shoutout to Fab for designing incredible tour posters for us!) Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Snacky Tunes is powered by Simplecast.

As new mothers we all can relate to hearing one thing but knowing in your gut that the answer is different. In today's show, I have an amazing conversation with Sarah Bennett about that common held experience and so much more. From traveling full time with her family of six to starting a wellness business from her Montana home, we dive deep into motherhood and all the wonderful life stories she has to share.How finding the underlying issues of her son's ailment as a baby spurred her to start her own business.Candida is masked as other ailments and how she knew in her gut what she was told by doctors was not right.She took action after her fourth child had candida and started her business for moms how need access to these products.She gives me advice for my son and a protocol for him.Her story of becoming vegan at a young age.How she married a meat eater and what it took to figure out her vegan eating habits.Her 4 vegan pregnanciesHow her husband came on board with the vegan lifestyleHow choosing what path is right for your family is so importantTips for people jumping into a vegan/plant-based lifestyleHaving grace for yourself and for othersHow moving her family into a travel trailer shifted her family's story and caused her and her husband to finally fall in love.How traveling helped her communicate her feelings better to her husband.Traveling changed the path of her family's life. LINKS:For 10% Off oNLe Organics products, use code WILDAIR at checkout!oNLe probiotic oNLe Coloidal silver Skinny Bitch: Buns in the Oven   Skinny Bastard   Spelt Dough recipe  Curry recipe   Energy bites   Muffins  IG: @backroadsbennetts   @onleorganics oNLeorganics.com 

Guiding and not controlling your childrenBecoming veganPowerlifting and the food she fuels withMicro greens and how to grow themPlantproof podcastBootstrap farmer- starter kitElizabeth on IG: @bunny_meets_bear Follow Melissa on IG @melissarisenhoover**To purchase your oNLe Organics probiotics and other amazing products head to onleorganics.com and use code WILDAIR at check out for 10% off.

Today we are joined by the chefs and restauranteurs, Jeremiah Stone and Fabian von Hauske. The duo owns Contra and Wildair, two fantastic restaurants in Manhattan. They also opened a curated natural wine shop called Peoples. We’ve become friends over the past view years and have made me some of the very best food I have ever eaten. In our conversation, we talk about the way people inspire both their dishes and the way they design their restaurants, we hear about their foodie hero origin stories, and we touch on the latest food trends and the future of restaurants post-Covid. Like what you hear? Get exclusive episodes and limited perks by supporting the show on Patreon. FEATURED LINKS Official Website ORDER FOOD HERE SHOW LINKS Carry the Fire Podcast Website Instagram Twitter Produced by Andy Lara at www.andylikeswords.com

Change is inevitable and in today’s landscape change is constant. Restaurants will not look the same as they once did for the foreseeable future. Whether through closure, regulation or community fear, we can’t expect to reopen our businesses without adapting to the way things will be. Growth will be in your hands. We’re back with another episode of RE-Opening soon, talking to chefs, restaurateurs and those in the hospitality business about the impacts of the Coronavirus Crisis. We’ve spoken with chefs on closing down, and approaching their local government and mental health and well being in this unprecedented era. It seems everywhere you look there is a story about the p word: “pivot.” While some call it pivoting, those of us in and around the hospitality call it fighting for survival to possibly stay afloat and serve our communities. Our guest today is  Brandon Hoy, Co-founder and COO of our beloved Roberta’s Pizza.  Roberta’s is now offering make at home pizza and pasta kits, baked goods, and grocery as well as  delivery from all locations. Then we’re joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and Peoples Wine. We’ll hear how our LES neighbors have pivoted into a carry out/ delivery model dubbed Contrair.   Opening Soon is powered by Simplecast.Brandon Hoy, Co-founder, COO, Roberta’s, Pizza. pasta, kits, grocery, delivery, Jeremiah Stone, Fabian Von Hauske of Contra, Wildair, Peoples Wine, LES, Contrair

"I think the biggest lesson that I've learned from running is what I learned this spring from getting injured. It was learning that this activity that's become so much a part of my friendships, relationships with other people and the spiritual practice I have, one of my biggest fears, as a result, was not having that. What I learned this spring really is that running has actually been preparing me to not have it someday. At some point, it's not going to be there anymore so how is it changing me along the way. I think that's where we start getting into the transcendence Honestly, I don't give a fuck about the crews. I don't even want to know who is who and who is what. It's just so low in the mix for me as to why we're doing this and what the big picture is. I wish people gave more attention to what's going on inside and how their spiritual geometry is changing as a result of this." Sam Anderson and Iman Smith of Black Roses NYC join podcast over some wine at Contra (138 Orchard St). Sam is the wine and beverage director at Wildair and Contra in the Lower East Side. You may recognize him from the May 2018 cover of Runner’s World, where he opened up about his life and how he turned his life around from a life of partying that included lots of drinking and drugs to a life of running and mindfulness for the better. Iman Smith is a creative director who also serves as a run coach in the city. Back in September, he was hit by a car so his plans to run the NYC Marathon were in jeopardy. IMan and Sam decided to run the New York City Marathon together just a few weeks ago and hearing them recount their experience is what teammates are all about. ▶ Follow Sam on Instagram: www.instagram.com/sam4nderson/ ▶ Follow Iman on Instagram: www.instagram.com/soswanky/ Support for this episode comes from RAGNAR. To learn more about Ragnar Relays, the different relay formats, and to see where Ragnar has races in 2020, visit www.runragnar.com/runnersofnyc. Registration is open for almost all 2020 races, and listeners of this podcast can take $100 off any overnight relay in 2020 by using RUNNYC at checkout. ❤️ Please consider supporting our work. We want to continue pushing out the podcast on a bi-weekly basis and bring you quality audio for our guests. we're simply asking for you to set aside a few dollars that might go toward a coffee or dollar slice to support our work. In return, we'll do our best to put together exclusive episodes, interviews and maybe some video for those supporters. The NYC running community is awesome and we'd appreciate the assistance: www.patreon.com/runnersofnyc

Today Dave and Nastassia are joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and an upcoming pair of wine establishments. Together they get in the wayback machine for tales of their past lives at the French Culinary Institute. They also talk, natural wine, the ins and outs of liquor licensing in NYC, and Dave tells the story of that one time when his step-father ruined christmas with wine futures. And don't forget today's Classics in the Field: Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Cooking Issues is powered by Simplecast.

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, January 13th at 635pm with a great lineup! We are thrilled to welcome iconic Philadelphia broadcaster Marilyn Russell of 98.1 WOGL FM who hosts Marilyn Russell in the Morning from 5:30-9am and is also host of popular food podcast EatDrinkAndBeMarilyn. Marilyn who is a La Salle Universityalum, has worked on the The Preston & Steve Show on 93.3 WMMR Philadelphia, WXPN, 102.9 WMGK, and BEN FM. She has had career highs and lows, but the lowest point of her career certainly had to be working on the same production as the Small Bites crew Marilyn was a VIP during Gordon Ramsay's 24 Hours to Hell and Back #24HoursFOxepisode of Shanty on 19th that recently aired on FOX 29. She will talk about the experience and her thoughts on the episode. Then adding more of a Gordon Ramsay flavor to the show, we are happy to talk to Chef Heather Williams a Season 16 runner up and a contestant of the current season 18 of Hell's Kitchen. The 18th season of Hell's Kitchen airs Fridays (9:00-10:00 PM ET/PT) on FOX. Gordon Ramsay's hit cooking competition series returns with a twist: pitting veteran contestants against rookies. For the first time in the show's history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption and tested like never before, as they go up against eight ambitious rookies. Each week, the chefs will be put through a series of grueling culinary challenges and dinner services to prove to Chef Ramsay they have what it takes to win a life-changing grand prize: a position at the world's first Gordon Ramsay Hell's Kitchen Las Vegas at Caesars Palace in Visit Las Vegas and $250,000. Closer to home, we are excited to chat with Mike Traud who is the Drexel University - Center for Food and Hospitality Management Program Director. On Sunday, March 10 and Monday, March 11, Drexel University's annual Philly Chef Conference will return to University City, drawing top-level culinary and hospitality talent from around the world to Philadelphia. Tickets for all events will go on sale the same day that the full agenda is posted online: Wednesday, January 16 at 12 noon. “Our annual Chef's Conference is the centerpiece of our year-round programming, bringing the best and brightest in the culinary world right to our students here in Philadelphia,” says Traud, JD, Ed.D, himself an alum of Vetri under Marc Vetri and Zeppoli under Joey Baldino. “This year's line-up is our most robust yet, and we can't wait to welcome these luminaries to Philadelphia and share their talents with our students – and our city's thriving restaurant culture with them.” The annual Philly Chef Conference regularly sells out, and 2019 tickets are limited, so guests are encouraged to purchase theirs at once, to guarantee their seat at the proverbial table. A current list of participants is available at the bottom of this post. Now, do you struggle finding the perfect gift for those you can't personally deliver it to? Well we will be joined by Denise Fuchs the founder and CEO of Bloombaes because Bloombaes was sparked by a quest to make long distance gift giving a little more special. When she couldn't find anything online beyond the gift delivery mainstays - flowers, gift cards, gourmet baskets, etc. - she decided take her favorite parts of those classics and create something new. The result was a handmade bouquet of chocolate truffles. It is beautiful, delicious, and thoughtful. A Bloombae is a handcrafted chocolate bouquet. It's a colorful combination of melt-in-your-mouth chocolate truffles and keepsake sola wood flowers, wrapped in smooth floral sheeting, and most importantly - made with love. Order one now at https://www.bloombaes.com/ Also, Glenn Gross will be stopping by in studio to say hello and formally give our listeners his signoff from being Small Bites co-host and any updates he has going on. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The 2019 Drexel Chef's Conference will begin on Sunday, March 10. Participants will include: Karen Akunowicz, Fox & the Knife, Boston, MA Reem Assil, Reem's California and Dyafa, Oakland, CA Mashama Bailey, The Grey, Savannah, GA Kristian Baumann, 108 and The Corner, Copenhagen, Denmark Victoria Blamey, chef Cristina Bowerman, Glass Hostaria, Rome, Italy Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC Marco Canora, Hearth, Zadie's Oyster Room and Brodo, New York, NY Hillary Dixler Canavan, Eater National Tim Carman, Washington Post Nicholas Coleman, Grove and Vine Devita Davison, FoodLab Detroit, Detroit, MI Angela Dimayuga, The Standard, multiple locations Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories” Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet and Skirt Steak Osayi Endolyn, writer Joshua Evans, University of Oxford (formerly of the Nordic Food Lab) Tiffani Faison, Tiger Mama, Boston, MA Genevieve Gergis, Bavel and Bestia, Los Angeles, CA Jeff Gordinier, Esquire Michael Harlan Turkell, author, podcaster and photographer Jorge Hernandez, Minibar by Jose Andres, Washington, DC Arielle Johnson, MIT Media Lab Carlin Karr, Frasca Food and Wine, Boulder, CO Amanda Kludt, Eater National Priya Krishna, writer Julia Kramer, Bon Appetit Lior Lev Sercarz, La Boîte, New York, NY Malcolm Livingston, Ghetto Gastro Michael Lynn, Cornell University and Tipping Research Jamie Malone, Grand Cafe, Minneapolis, MN Brett Martin, GQ Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY Harold McGee, On Food and Cooking: The science and Lore of the Kitchen Joshua McFadden, Six Seasons: A New Way with Vegetables Misti Norris, Petra & the Beast, Dallas, TX Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN Matt Orlando, Amass Restaurant, Copenhagen, Denmark Diego Prado, Basque Culinary Center, Donostia, Spain Stefen Ramirez, Tea Dealers and 29B, New York, NY Nikita Richardson, writer Jordana Rothman, Food & Wine Adam Sachs, writer Lane Selman, Oregon State University and Culinary Breeding Network Mike Solomonov, Zahav, Philadelphia, PA Kim Severson, The New York Times Khushbu Shah, Thrillist Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle Chris Shepherd, Underbelly Hospitality, Houston, TX Ben Shewry, Attica, Melbourne, Australia Chef Elle Simone, SheChef Inc. Jeremiah Stone and Fabián Von Hauske Valtierra, Contra and Wildair, New York, NY Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH Adam Vavrick, The Publican, Chicago, IL Lars Williams, Empirical Spirits, Copenhagen, Denmark Ben Wurgaft, MIT Marco Zappia, Martina and Colita, Minneapolis, MN The post Small Bites – Episode 103 appeared first on Wildfire Radio.

Jorge Riera has been drinking and promoting natural wines in New York almost longer than anyone. He started as the Manager/Sommelier at Balthazar, worked with Arnaud Erhart at 360 in Brooklyn, spent many years at the Ten Bells, Contra and Wildair, among the first all natural wine bars in NYC, and is now the Wine Director at Frenchette, one of NYC's most talked about restaurants serving only natural wines. Jorge Riera is a bigger than life guy and a true believer and evangelist of natural wines. The Grape Nation is powered by Simplecast

Let’s get this out of the way first. Jeremiah Stone and Fabian Von Hauske are sweet dudes: extremely hardworking, generous, with lots and lots and lots of friends in the food world—in the United States, France, Mexico, and the darkest corners of the Noma fermentation lab (all spots the pair have worked in their short and ambitious careers). They own a trio of influential restaurants on New York’s Lower East Side: Contra, Wildair, and the newly reopened Una Pizza Napoletana. And they have just released their first cookbook, A Very Serious Cookbook (there’s a wink in there somewhere).On the show we dive into their story (how they met in a chat room that may or may not be branded America Online) and explore how they organized their very serious cookbook into very unique chapters. Plus, Jeremiah Stone in praise of Maryland blue crabs: “It’s in your blood when you grow up around Washington, D.C.”Also on the show, we talk with Sohui Kim, the chef behind Brooklyn's Insa and the Good Fork, as well as the author of the new book Korean Home Cooking. We chat about karaoke, kimchi, and why we should all eat more tomatoes for dessert.

This week, we welcome Jeremiah Stone and Fabián von Hauske — gentlemen who have been described as a "wunderkind New York chef duo" for their first two restaurants, the tasting menu joint Contra and its more casual sister Wildair; partners in the rebooted Una Pizza Napoletana; and most recently, new authors. We chop it up in preview for their first book, "A Very Serious Cookbook: Contra Wildair," out next month.

27 year old Fabián von Hauske and his partner chef Jeremiah Stone are the team behind New York City’s Contra and Wildair, two of the buzziest restaurants on Lower Manhattan’s fine-dining scene. The Mexico City-born chef and 2014 Eater Young Gun stopped by the Eater Upsell to discuss working in kitchens as an immigrant, the evolution of New York City’s restaurant scene, and why he and Jeremiah are really into piña coladas. We'd LOVE to hear from you. Email us with your questions, comments, suggestions at Upsell@eater.com. and check us out on social! Fabs: instagram.com/fabianvhv Helen: twitter.com/hels Greg: twitter.com/gregmorabito Eater: twitter.com/eater Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on In the Drink, host Joe Campanale is joined in the studio by Jorge Riera, the wine director of both Contra and Wildair. His small-production, natural-focused wine lists have garnered praise for their quality and accessibility. Jorge previously worked at Balthazaar in its very early days, as well as 360 in Red Hook and Lower East Side institution Ten Bells.

Food & Wine magazine was calling attention to up-and-coming toques before just about any other organization; its Best New Chefs program--which debuted in 1988--even predates the James Beard Foundation Awards by three years. On the heels of the big reveal of the Class of 2016, we're joined in studio by Food & Wine's new editor-in-chief Nilou Motamed and by two just-named Best New Chefs Jeremiah Stone and Fabian von Hauske of Contra and Wildair restaurants in New York City. 2015 inductee Katie Button of Asheville, North Carolina's Curate, shares her experience one year in, and for some historical perspective, 1990 Best New Chef Tom Valenti (most recently of New York City's Ouest) describes the impact of being dubbed a Best New Chef in the program's formative days. This being our last show of the season, we also take a look at the themes that have emerged over the past three months and try to take stock of them with the help of our guests.

Bringing the infamous BBQ Blow Out event to life in the studio, this week on Snacky Tunes hosts Darin Bresnitz and Greg Bresnitz sit down with Chefs Fabian von Hauske, Jeremiah Stone, and Jorge Riera of the NYC restaurants Contra and Wildair. With Contra serving up an ambitious menu of contemporary New York cuisine that features interesting local and seasonal ingredients, the chefs also talk about the efforts at Wildair which hails a more approachable à la carte menu and a pared-down environment. The guys talk their stacked backgrounds as well as what we can expect from the duo in the future! In the second half of the show, Greg and Darin welcome musical guest Salt Cathedral (who will also be DJ-ing the upcoming BBQ Blow Out) for incredible live performances and chatter on that tour life, musical inspirations, and tidbits on their next record. This program was brought to you by Edwards VA Ham. “We try to evoke a New York American feel with the food and the space and the wine.” [9:57] –Jeremiah Stone on Snacky Tunes “[In Japan] they partied until 7, and then keep drinking and keep drinking and keep drinking, and then they eat ramen at 8.” [32:08] –Salt Cathedral on Snacky Tunes