Podcasts about wine magazine

Taylor Chalstrom sits down with Beth Vukmanic, executive director of Vineyard Team, to discuss the evolution of sustainability in the grape and wine industry, the SIP Certified program and how growers can leverage certification, education and technology to thrive in a changing ag landscape.Check out Vineyard Team's most recent article from the Sustainable Story series in Grape & Wine Magazine.

The BanterThe Guys provide suggestions on what restaurants should do if they don't have a pastry chef. Mark points out why you should not take dieting tips from Francis.The ConversationThe Restaurant Guys are *on location* with chef James London of Chubby Fish. They talk about the operations and dining experience of his jewel-box restaurant and how dock-to-table benefits everyone…except the fish.The Inside TrackThe Guys dined at James' place the night before this podcast and were blown away by the meal! They also marveled at the wonderful blend of southern hospitality and northern hustle. “ When you go in and you see a service at Chubby Fish, it's almost like watching ballet. It is the way that they spin and they dance and work with each other seamlessly,” James London on The Restaurant Guys Podcast 2025BioJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Once he graduated College of Charleston he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James worked with Chef Josh Dechellis before becoming the Executive Chef at Niko in Soho.After his time in New York, James went west to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually returned to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.InfoChubby Fish, Charleston, SChttps://www.chubbyfishcharleston.com/Life Raft Treats “Not Fried Chicken” Ice Cream on Goldbellyhttps://www.goldbelly.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

(Friday 05/02/25)The hour opens with ‘Ask Handel Anything' followed by… FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk about the best potato chips according to Food & Wine Magazine, the viral Dubai pistachio dessert has come to Costco with a bit of a twist, Americans changing how they shop for groceries, and can you copywrite a recipe?

IT'S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk about the best potato chips according to Food & Wine Magazine, the viral Dubai pistachio dessert has come to Costco with a bit of a twist, Americans changing how they shop for groceries, and can you copywrite a recipe?

Send us a textOn this episode of Speaking of College of Charleston, guest host Tom Cunneff interviews James London '07, owner and chef of Chubby Fish and the cocktail bar Seahorse in Charleston. London, a native of Charleston, discusses his journey from growing up fishing on Edisto Island to pursuing his career in fine dining after attending the College of Charleston. He talks about the impact of COVID-19 on his business and the creation of an outdoor dining space at Seahorse. London shares insights into his unique dock-to-table philosophy, the importance of relationships with local fishermen and farmers and his diverse culinary background. He also speaks about learning new things daily and teaching the next generation of chefs while reflecting on his restaurant's success, including multiple James Beard nominations and widespread acclaim. The interview concludes with stories of his formative years, influenced by his family's educational background and his fishing time, which shaped his passion for seafood cuisine.Featured on this episodeJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Upon enrolling at the College of Charleston Chef James decided to pursue his passion in food and began to work full time in fine dining restaurants while pursuing a double major at the College.Once he graduated he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James went on to work with Chef Josh Dechellis before becoming the Executive Chef at Niko, a fine dining Japanese Restaurant in Soho.After his time in New York, James ventured West to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually made it back to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept that has taken the city by storm. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.Resources from this episode:College of Charleston Alumni magazine winter issue 2025, interview with James LondonChubby Fish RestaurantSeahorseJames Beard Semifinalists 2025

What sets a restaurant apart in an industry where hospitality is everything? In this episode, André Natera sits down with Tracy Malechek Ezekiel and Arjav Ezekiel, the co-owners of Birdie's in Austin, Texas, an award-winning restaurant redefining hospitality with its unique approach to fine dining.Birdie's was named Restaurant of the Year 2023 by Food & Wine Magazine, with Tracy being a James Beard Best Chef Texas finalist in 2024 and Arjav a semi-finalist for the James Beard Award for Beverage Service in 2025.In this conversation, they discuss:What true hospitality looks like in a modern restaurantThe challenges and rewards of running an independent restaurantHow Birdie's fine dining counter-service model sets it apartBalancing technique, tradition, and innovation in the kitchenThe business and philosophy behind long-term restaurant successThis is a must-listen for chefs, restaurant owners, and anyone passionate about hospitality.Listen now on Chef's PSA.Tracy InstagramArjav InstagramBirdie's Instagram

Send us a textJoe Tensley's masterful Syrah garnered a coveted spot on Wine Spectator's Top 100 list, received an exceptional 99-point rating from Robert Parker, and was crowned 'Top Syrah in America' by Food & Wine Magazine. Further cementing its world-class status, Wine Spectator's Matt Kramer selected two different Tensley Syrahs from the 2001 vintage for his prestigious 'Top Ten Wines in the World' list.”For the inside track, check out: https://tensleywines.com/Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

You're listening to Bardtenders! In this episode of The Mixing Glass, Aaron Joseph joins the Bardtenders to discuss his career in the hospitality industry and what it means to provide genuine hospitality. He shares his experiences on what it means to consult for businesses and execute their plans through expertise, experience, and communication throughout the entire process and beyond. Don't miss out on this final interview from Louisville, Kentucky at the Elevate Conference 2024.  ------------Aaron, a beverage consultant, has been an active participant in the hospitality industry for over 19 years.  He has spent time behind the bar in varied roles, from 2001 to present. Starting at the esteemed Inn at Perry Cabin located in St. Micheals Maryland, Aaron has visited and worked at number of establishments including La Samana( St. Maarten), Bourbon Steak located in the Four Seasons Washington D.C., Wit and Wisdom located in the Four Seasons Baltimore, and R.bar located in R.house ( Baltimore). Through these experiences, Aaron has found his passion for the creation of award-winning cocktails as well as a genuine love for taking care of the guest. Currently, Aaron is using his many talents to serve as a beverage consultant in the Baltimore area where he has designed bar build-outs, created beverage menus and advised on numerous bar programs throughout the D.M.V.(D.C. Maryland, Virginia area). Aaron has also created cocktails for Major Brands on National Levels as well as small brands local to his Market. Through his hard work and crafty cocktail creation, Aaron has had cocktails published in national magazines, Chilled, Food and Wine Magazine, Tasting Panel, Imbibe, as well as hospitality-driven websites, Liquor.com, and Chilled.com.------------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! You can also check out our Linktree at https://linktr.ee/Bardtenders to find ways to listen to the show, join our Discord, or subscribe to our Patreon for bonus content, ad-free episodes, and so much more! 

Robbie Shaw sits down with Hunter Lewis, Editor in Chief of Food & Wine Magazine, to explore the publication's growing commitment to the alcohol-free beverage movement. Lewis shares how Food & Wine is evolving to better represent the full spectrum of hospitality experiences, including thoughtful coverage of non-alcoholic options that don't compromise on flavor or sophistication.    The conversation delves into the magazine's initiatives to support hospitality professionals battling addiction and other mental health challenges—a particularly pressing issue in an industry historically known for its demanding environment.    Lewis discusses how Food & Wine is using its platform to reduce stigma, highlight resources, and champion a more balanced approach to wellbeing within restaurant culture. 

The Wonderful World of Wine (WWW) Episode 283 Hosts Kim Simone and Mark Lenzi explore all things wine with you! Interview with Ray Isle Ray Isle is the executive wine editor for Food and Wine Magazine, Wine & Spirits Editor for Travel and Leisure, and the author of the book "The World in a Wine Glass". He has been nominated for 3 James Beard Awards in the beverage industry. In this episode, Kim and Mark interview Ray about a variety of wine-related topics, including: Food and Wine Magazine content: Kim and Mark ask Ray about the content of Food and Wine Magazine. Ray's book "The World in a Wine Glass": Ray discusses his book, which focuses on helping people shop for wine more effectively. He emphasizes the importance of considering factors such as origin, production methods, and the winemaker when making purchasing decisions. Wine Additives: Labels and wine additives are discussed How to buy wine: Ray provides tips on how to buy wine, including information on non-alcoholic wines. The 3 categories of wine writing: Ray discusses three main categories of wine writing: factual, relational, and impressionistic. Wine stories: We discuss wine stories and Ray shares many of his own. By the end of the episode, you'll be eager to run out and buy Ray's book or follow him on Food and Wine. For more information on Ray, visit his website: www.rayisle.com Cheers, Kim and Mark www.thewww.wine

On this week's episode, host Caryn Antonini is joined by Co-Founders, Rachel Imbrogno and Michelle Imbrogno Miller, who have created The Culinary Wine Camp, a food and wine luxury travel experience.Rachel has over 20 years of experience in the wine world, is certified by the Court Master of Sommeliers and has received her Viticulture level 4 Certification from the American Sommelier Association. She served as a board member of the NY Delegation of the Order of Cavalieri and Truffles of Alba from 2018-2021 and has her Masters in Italian Language from Middlebury College. She lived in Italy for 3 years as a bicycle tour guide and has been visiting her clients and friends in the Piedmont region since 2008.Michelle started her media career as an event planner for TRAVEL + LEISURE Magazine and later worked at FOOD & WINE Magazine. Having executed brand building events at Skibo Castle in Scotland, Amanpuri in Phuket, Thailand and pre-opening events at the Mondrian Hotel and the Getty Museum in Los Angeles.For more information on our guests:@culinarywinecampCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

On today's podcast presented by Olympia Rare Foods & Wagyu Den, Kip hops on the digital podcast to chat with Food & Wine Magazine's Senior Drinks Editor Prairie Rose.Prairie has a long and elustrious career working in the wine & cocktail industry. She's earned accolades for her blog & podcast "Bit by a Fox" and is gearing up for her first Food & Wine Classic in Aspen this year! We talk with Prairie not only about what to expect in her first trip to Aspen, but what everyone can expect with her panels & seminars she'll be hosting on site in June! Pair that with some tips from party professionals (Kip) & some fun dinosaurs questions too..and you havey yourself a kickass episode! Tune in mixologist & cocktail sippers. You'll love this one! Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

Jackie Summers is a James Beard Finalist, seasoned public speaker, and serial entrepreneur. Summers is the founder of JackFromBrooklyn Inc. and the creator of the award-winning Sorel Liqueur. His accolades include: Being named among the inaugural “Drink Innovators of the Year by Food & Wine Magazine, being named among the inaugural “Wine Enthusiast Future 40“, being ranked among the world's “100 Most Influential Bar Industry Figures” by Drinks International Magazine (2019, 2020, 2021, 2022, 2023), being named to the The 50 Most Influential People In Brooklyn Food (Brooklyn Magazine, 2015), being named to the Imbibe 75 (2021), and being named the 2019 Award winner for “Best Food Essay” by the Association of Food Journalists. He served 3 years as co-chair of the Education Committee for Tales of the Cocktail and 3 years as co-chair of the Education Committee for Bar Convent Brooklyn. He currently sits on the Vibe Advisory Council. Jackie has written for everyone from the James Beard Foundation to Plate, Wine Enthusiast, VinePair, Epicurious, Delish, and Edible Brooklyn. His flagship brand, Sorel Liqueur, is the most-awarded liqueur American made liqueur of all time, having garnered hundreds of gold (or better) awards. To know more about Jackie visit his Socials: Instagram: @theliquortarian LinkedIn: @jackie-summers

The BanterThe Guys talk about a new trend in martinis that's “super-cool.”The ConversationThe Restaurant Guys reconnect with Anthony Giglio, food writer, wine lecturer, and expert on many things. They do some reminiscing, talk about the evolution of restaurant reviews and the best way to present “fancy pants” topics to people. Don't miss an opportunity to win some of Anthony's Side Gig Supersalt!The Inside TrackThe Guys met Anthony in the 1990s. As they became friends, he chose to stop reviewing their restaurant. Mark: I'd much rather be your friend than then have you be the guy who reviews me.Francis: I'd rather have a friend with integrity than than a reviewer in my pocket so kudos to you, man  Anthony: And look at all worked out. We're still talking 30 years later.Francis: By the way and those magazines and those restaurants are all probably out of business by now so here we are! All you have to do is outlive your enemies and everything works out great. Anthony Giglio on The Restaurant Guys Podcast 2024BioAnthony Giglio began as a food writer and restaurant reviewer and is an authority in many topics in the food and beverage industry and beyond. He is Wine Director for the American Express Centurion Global Lounge Networks, a longtime Contributing Editor to FOOD & WINE Magazine. He authored 11 books on wine, cocktails and travel, including the annual FOOD & WINE Wine Guide, Mr. Boston's Official Bartender's Guide, He has been speaking at FOOD & WINE Festival in Aspen for 28 years as well as other festivals around the country. He is a lecturer, teacher, leader and expert in wine and wine education.InfoAnthony's Sitehttps://www.anthonygiglio.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Today, we're thrilled to stamp our virtual creative passport in Miami, to welcome Gui Jaroschy. Gui is a renowned mixologist and co-founder of Unfiltered Hospitality.Gui's Website https://www.instagram.com/unfilteredhospo/https://www.linkedin.com/company/unfilteredhospo/From being named one of Food and Wine Magazine's 10 Best New Mixologists to leading global beverage innovation at sbe, Gui has been a force in transforming the beverage industry.His work earned James Beard Award nominations and a spot on the 50 Best Bars list.Gui's collaborations with brands like Williams Sonoma and The Smithsonian showcase his creativity and expertise.Origins in MixologyGui, you grew up in Austin, Texas, a city known for its vibrant culture. How did your upbringing shape your path toward becoming a mixologist and innovator in the beverage world?Defining Creativity in MixologyYou've been named one of Food and Wine Magazine's 10 Best New Mixologists and led groundbreaking concepts like the Broken Shaker. What does creativity mean to you in the context of crafting cocktails and creating bar experiences?The Story Behind Unfiltered HospitalityAs the co-founder of Unfiltered Hospitality, what inspired you to start this venture, and how does it reflect your personal philosophy in the industry?Collaborating with Iconic BrandsYou've worked with major brands like British Airways and The Smithsonian. How do these collaborations push the boundaries of traditional mixology and expand your creative vision?Advice for Aspiring InnovatorsWhat advice would you give to young mixologists or creatives who want to carve out their own space in such a competitive and evolving industry?A special thank you to today's sponsor, White Cloud Coffee Roasters. Don't forget, you can enjoy 10% off your coffee order by using the code CREATIVITY at checkout. Visit whitecloudcoffee.com to claim your discount and elevate your coffee experience.

Unlocking the Harmony of Wine and Music with Femi OyediranWelcome to another exciting episode of The Hilltop Glove Podcast! We're thrilled to have a true wine connoisseur, Femi Oyediran, joining us. As the co-owner of a successful wine shop, Graft, and a renowned sommelier, Femi brings a passion for music that rivals his love for wine. His remarkable journey began at the Charleston Grill, where he quickly ascended through the ranks, mastering the first three levels of the Court of Master Sommeliers in just two years—an impressive feat! With numerous accolades, including a feature in Wine Enthusiast Magazine's '40 Under 40' list and the title of 'Sommelier of the Year' from Food and Wine Magazine, Femi has made a significant impact in the industry.In this episode, we'll explore Femi's experiences in the wine world, his distinctive approach to blending music with wine, and his philosophy on hospitality. Whether you're a wine enthusiast, a music lover, or simply curious about the fascinating intersection of these two realms, this conversation is not to be missed. So, pour yourself a glass and tune in!Graft Wine ShopTHG Season 5 Intro Drops as of 10/20/24. Support the showMake sure to subscribe to us on ⁠Spotify⁠, ⁠Apple Podcasts⁠, and ⁠YouTube⁠. Also follow us on ⁠Instagram⁠ and ⁠Facebook⁠ @hilltopglove. Sponsored by: ⁠@lynxrecording @asylumdigital @celebstudio_ @the_dollarsto @trubrilliance_ . Become a member of our ⁠Patreon⁠ channel to get access to full video episodes, early premieres, and bonus content! Stay tuned for Amplifying Voices: Carolina Storytellers series.

Today's podcast is a gastronomic treat. I'm talking with Chef William Dissen, James Beard Award-winning chef and owner of the restaurant, The Marketplace, located in Asheville, North Carolina. William is the founder of four award winning restaurants and draws inspiration from traveling the world, creating dishes that tell a story, surprising guests with inventive food preservation techniques, and bringing classic dishes with explosive flavors to life. He published a debut cookbook in 2024 titled Thoughtful Cooking - Recipes Rooted in the New South. Food and Wine Magazine recognized it as the best spring cookbook and praised how he takes readers on a culinary journey organized by the four seasons of Appalachia's most sought-after ingredients. William also enjoys the fame of being the first and only chef to beat Gordon Ramsay in a cook off on NatGeo TV's Gordon Ramsay Uncharted Smoky Mountains. Interview Summary Will, you were early to the farm to table local foods concept. Some years ago, when I dined at your restaurant, the Marketplace, I liked the philosophy, not to mention the food, would you please tell us what led you down this road? You know, I'm originally from West Virginia, from the Appalachian Mountains, and my grandparents were, were farmers that lived in very rural parts of the state. I grew up in suburbia in the capital of Charleston, West Virginia, but spent a lot of my weekends on their farm. And they very much lived the Appalachian mentality and culture of farming, of putting things up for the year. You know, they canned and pickled and preserved and fermented and dehydrated, and they foraged and they had honeybees to pollinate their garden. They irrigated with fresh spring water and things that I think now in 2024, hipster DIY trends that people are saying they're doing in bigger cities. But these are things my grandparents were doing to sustain themselves. And I'd say that those ideas and ideals imprinted upon me about not just sustainability and how to treat the earth, but also about how to make food delicious because great food starts fresh. And from this initial exposure to food customs of your youth what led you to being a chef? You know I think in those hot sweaty August days, as they say up in the holler of my grandparents' farm, we'd sit in the front porch and shuck corn and string beans. I really kind of kindled a love affair with food. One of my first jobs I had, I was a newspaper delivery boy and shortly after that I was, you know, trying to hustle to make some more money. And I ended up washing dishes at a local country club. And I think a very similar story for a lot of chefs, one day the garde manger cook or the salad and sandwich cook called out. And the chef said can you make sandwiches and salads? And I thought, sure, I can do that. And haven't really looked back since. You've been a chef at many fine restaurants in major cities. What led you to Asheville, North Carolina in particular? After I left West Virginia, I lived all over the place. I was in New York and California and South Carolina and ended up back here where I'm now in Asheville where I have my restaurant, The Marketplace. And one of the things that really stood out to me was the really beautiful region. National Geographic has voted it time and time again as one of the most biodiverse places on the planet. It's actually a temperate rainforest. There are species of wild edible greens and medicinal greens. There are species of lizards and snakes and things that you only find here in this region. It's not just beautiful. It's also a really thriving ecosystem. Terms like intentional, mindful, and in your case, thoughtful - it's in the title of your book - can be applied to cooking and eating. What does it mean to you? I'd say in general, it's going back to what I mentioned about my grandparents. And really focusing on being present but also planning ahead. I feel like in this day and age, we're so connected to computers and phones and social media that we've kind of got disconnected from our food system. People say, well, you know, technology is driving the world and we need to be logged in to be able to stay relevant. And I don't disagree with that, but I feel as our society is doing that, we are losing touch with nature. And if you go back one generation, two generations and ask anyone, their grandparents, I'm sure grew a garden. Or were farmers, and they probably went through acts of preservation because there weren't Whole Foods in every corner. It wasn't Amazon delivery. They had to plan ahead, and to be in touch with the time of year enables them to sustain themselves and their families. And certainly, we're fortunate now in 2024 to not have to think that way all the time, but I do think there's a lot of value into being a little more thoughtful about the world around us. And I think that's really what I want to try to show people with my book, Thoughtful Cooking, is that connecting yourself to the food system enables us to connect ourselves to the environment. Enables to connect ourselves to our local economy, to our community, and to be reconnected with those that make our food. And I think that's an important thing that a lot of us are missing in this day and age. Please tell us more. What does thoughtful cooking look like in action? I think thoughtful cooking is kind of multifaceted, right? I think it's being aware of what's in season. Here we are in August and in the Carolinas. What's in season this time of year, right? We have tomatoes and peppers and corn and okra, and we have all these different things that are uniquely delicious and in season. But it's a conversation when I talk about local food and talk about sustainability. I ask people, it's a very cliche question: when would you like to eat a tomato? July? August? Or January, February. And people say, 'Oh, well, of course, July or August. That's when the tomatoes are delicious and they're bright in color and they're ripe and they're juicy and sweet.' And I think those are the things that we're not being as thoughtful about nowadays. About where our food comes from and why things are in season. So, I think that's one aspect of it. Another aspect of it is it's just taking the time to be mindful of the world around us. I think we're all moving so fast that I want people to be able to slow down and enjoy cooking. Cooking as a father of two, running many businesses, I joke with my kids it feels like a chopped competition in my kitchen. Some days when I open the fridge and I've got 30 minutes to make dinner for a couple hangry kids. But also taking the time to enjoy cooking. I think there's something to be said about slow food and taking the time to cook in your kitchen, open a bottle of wine, turn the music up. Actually connect with people around you rather than just staring and scrolling on your phone. I think it's a way to really bring people together. And then the other, the other facet of it is, thoughtful cooking is that the way we choose to eat really creates an opportunity to vote with our forks. That there's a lot of advocacy and sustainability you can do just in taking the time to think about where your food comes from. I can so relate to what you're saying. Not too far from where I live in Durham, North Carolina, there's an unbelievably wonderful farmers market. The state farmers market in Raleigh, which I imagine you've been at, been to one time or another. But what a pleasure it is to go there when the strawberries are just coming into season and then the blueberries and then the peaches and then the apples. Not to mention all the vegetables. And we just this weekend had guests and made a corn and tomato salad with all these wonderful things that were there. It just felt that there's something special about making it when you've gone to buy the ingredients from a farmer who grew them. And you're right, everything, every part of the experience is better doing that. How in the restaurant do you try to accomplish getting people closer to the food and more thoughtful about it? At our flagship restaurant, The Marketplace in Asheville, the whole premise is local food sustainability. I really like to show that we can create a sustainable business that can last the test of time. And I think we have, as we're celebrating our 45th year this year in 2024. But for me it's taken the time to meet the makers. The artisans who are making cheeses or types of charcuterie. Dairy farmers, vegetable farmers, livestock farmers, fishermen. And taking the time to talk to them about what they do to be a little more thoughtful and inquisitive about how we're eating. Doesn't necessarily mean that we're all eating healthy food all the time, right? But understanding how they're taking care of it. As you really dive into the food system, there's a lot of things that if you look at what's happening behind the scenes in some of these big, bigger commercial commodity farms - you may not like about people are being treated that are growing the livestock or the vegetables. About how they're treading on the environment in a non-sustainable way. And then also, what's going into the product that's going into your body? Are they putting hormones on or different types of spray or whatnot, you know, to cut the chemicals that could affect your body in the long run. And I know I'm not a crazy health nut, but I want to make sure that, when I'm eating clean, I feel good. And I think a lot of it too I was very fortunate after I did undergraduate studies at West Virginia university, I went on to the culinary Institute of America for culinary degree. And I took a wine course there. It really imprinted on me about viticulture with how they grow grapes. They study this thing called a Brix level, which is the sugar level in a grape. They use this fancy electronic device called a mass spectrometer that measures the sugar content in a grape. And so, the vintners go around their farms, and test the grapes as they are approaching ripeness. They wait to pull them off the vine until the grapes reach that perfect ripeness because the grapes are higher in sugar. They're naturally sweeter. They're going to ferment into more delicious wine, but every fruit and vegetables has a Brix level. So if we're able to really be in touch with, with nature, with the time of year, when vegetables and fruits are ripe, they're naturally going to taste better. The vegetables are going to be bright in color heavy for their size because they're naturally ripe and sweet and they're just going to taste better. I don't know about you, but that doesn't necessarily make me feel like I'm a health nut. But it makes me feel like I'm in search of great flavor. Well, it shows how much you appreciate good food and how important good food can be for the way we feel about ourselves. Obviously for the environment and things. You know, I've often thought it would be a wonderful experience to go to a restaurant and have a meal, but before the meal, be able to interact with the farmer. The farmer comes in and talks about whatever she or he has contributed to that particular meal and how the food was created and what their relationship is to the land and whatever practices they use. You get those things outside of a restaurant. But I've always thought it'd be really interesting in a restaurant to do that kind of thing. Maybe that's something you've already done. We've definitely hosted a number of farm dinners. I actually have one coming up. There's a group out of Santa Cruz, California called Outstanding in the Field. This will be our eighth dinner we've done with them over the years. But we will do a white tablecloth dinner in the middle of a farm field for 200 people and cook over a wood fire. And you know, the hogs and the sheep are grazing the pasture beside it. And the vegetable garden is in other pasture over. And for a lot of people, they've never stepped foot on a farm. And it's a really transcending experience. I think the answer to this is pretty obviously yes. But it seems like today's youth, like I think about students that I teach in college, are so much more interested in the story of their food than people were just a generation or two ago. But I think I, when I grew up, all we cared about was that we had food. And the, you know, the better it tasted, which basically meant how much it was processed and how much sugar and things it had in it. That was really about all we knew. But now people are asking a whole different level of questions about where their food came from. Do you see opportunities for working with children to help maximize that? I do, yes. There's an organization that I've been on the board for a long time locally called the Appalachian Sustainable Agriculture Project. They have a subsidiary called Growing Minds Program. And it works to put healthy local food into schools and to teach children about the opportunity to healthy and eat fresh. I think it's a great thing. I do a lot of food advocacy work as well on Capitol Hill where I go and lobby for different food policy. I've done that at Capitol Hill, you know, and internationally as well. I helped create the Chef's Manifesto for the UN's World Food Policy. And I spoke at a number of conferences around the world about it. But it starts with children, right? If we're able to teach them about eating healthy and eating local, it's going to be something that's ingrained in them forever. And about local food, I feel like a lot of people say, 'Oh, well, shopping at the farmers market, like that's only for the 1%.' And I feel like I find a lot of great deals in the market. But a lot of farmers markets nowadays, because of different food policy and food advocacy, they have things even with SNAP benefits that they'll do two for one. So, you can really get some great deals at the market as well. You mentioned you've done some advocacy activity in Washington arguing for certain policies, what kind of policies have you been involved with? Given that we're in a presidential election year, I always like to tell people I don't really like politics very much, but I really like policy. Because policy is where you can take action and make change. I've done a lot of advocacy work advocating for things like the Magnuson Stevens Act, which provides federal fishery management and sustainability ratings for different species of seafood. I, also worked on the Childhood Nutrition Reauthorization Act, which was to add more funds to school lunches for children. Farm bill. Gosh, I've done so many different things. It's good to get out there. Our politicians get bombarded with different bills and lobbying groups all the time. But I think when they see somebody like myself, I'm a chef, I'm an employer, business owner, real estate owner, it's different than maybe your standard blue suit lobbyists. A lot of times take the time to listen. And many of them come in and eat at our restaurants. So, it's an opportunity to really try to direct change and hopefully when they go to vote for these various bills, they think about the opportunity that they've had to meet with constituents like myself. And hopefully they remember to do the right thing when they place their vote. You also show how many ways there are to interact with the food system. And ways to try to make improvements, and the scope of your activity is really pretty impressive. So, let's loop back to your book. In your book, you talk about, again in the title, you talk about the New South. What is the New South? I think a lot of people think of Southern food as shrimp and grits and gumbo and very heavy, rich country cooking. There's a lot of African American influence from the days of slavery. And recipes, ingredients that were brought over during slavery from West Africa, and traditions that arose in Southern cooking from those times. Like everywhere else in the world, the South is evolving and it's one of the most popular places for people to move to within our country, the United States. And we're starting to see this evolution of Southern food, right? It's not just this kind of typical stick to your ribs, Southern cooking anymore. We're starting to see other cultures come in. There's Indian culture, African American culture, Asian cultures that are coming in and they're taking these traditions of Southern food and local food, but then adding their flavors to it. And to me, it's a really exciting time because I'm biased, I love Southern food. I love shrimp and grits. I love these different dishes that are so wonderful. But I love when somebody comes in and they take a recipe, and they add their own touch to it and they tweak it. Because to me, that's, that's adding to our heritage as Southerners. And so, for me, recipes rooted in the New South is this evolution that we're, we're taking Southern food on. If you wouldn't mind, give us some examples of some of the recipes that are in your book? I have a number of dishes that I think are really exciting. One of my favorites: I have a red wine braised beef short rib. Serving that with a chili cumin sauce and then a blue cheese and green apple coleslaw. So, it's kind of taking this idea of, you know, of beef and coleslaw, but kind of adding in some other flavors from other cultures. You know, like within that there's a lot of kind of Hispanic flavors as well. I loved looking through the recipes in your book. And I don't think there was one that I looked at where I wasn't surprised by some ingredient that I didn't expect. Or putting things together in unique ways. The book strikes me as being highly creative. I can just imagine how much work was involved in putting that book together and how long it took. It must sort of be the culmination of a lifetime of work, so congratulations for doing that. Well, thank you. I think as I mentioned before about the other work I do outside the restaurant. I didn't just want to write a Marketplace restaurant cookbook. I wanted to write a cookbook that talks about, you know, the power of food and the philosophy behind it. But then also have some delicious and creative recipes in there that can be inspiring to folks as well. BIO William Stark Dissen is a renowned chef, author, culinary diplomat, restaurateur, and early pioneer of the farm-to-table movement in Asheville, North Carolina, and surrounding regions. His titles also include Seafood Watch Ambassador to The Monterey Bay Aquarium in California, and Official Ambassador for Le Creuset and Mountain Valley Spring Water. Named Fortune Magazine's “Green Chef of the Year” two years in a row, William's endeavors in sustainable food and dining, coupled with his passion for foraging and fly-fishing, often take him from the kitchen, into the mountain streams and peaks of the Southeastern, United States, Appalachian region, and beyond. William's efforts to uplift the principles of food sustainability in his restaurant and network of vendors and suppliers, has not gone unnoticed. It caught the eye of Celebrity Chef Gordon Ramsay, who featured Asheville on NatGeo TV's, “Gordon Ramsay: Uncharted, Smoky Mountains.” The hour-long episode featured William touring Ramsay through the forest and rivers of Western North Carolina and concluded with the two chefs competing in a peer-reviewed cook-off. William beat Ramsay for the first and only time in the show's three seasons. Through this experience, Gordon Ramsay named William, “The Most Sustainable Chef on the Planet!” A career in the culinary arts led Dissen to become an advocate for food policy on Capitol Hill starting in 2010, where he's lobbied to Congress about the importance of passing legislation, such as The Farm Bill, The Childhood Nutrition Reauthorization Act, and The Magnuson-Stevens Fishery Conservation and Management Act. The Barack Obama administration lauded William as a “White House Champion of Change for Sustainable Seafood” for his work to create healthier oceans. He also serves in the American Chefs Corps in the U.S. State Department, which sees him traveling around the world to promote American food culture and sustainability practices.  

Send us a Text Message.Jesse Katz  made himself into one of the most respected wine professionals in California. He was the first winemaker ever to be included in the Forbes 30 Under 30 list, a Wine Enthusiast 40 Under 40 Tastemaker, and has been named a Wine Spectator “Rising Star.”  He's also featured in Food & Wine Magazine.Click below for more info:https://aperture-cellars.com/journey/Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

In this episode of the Vint podcast, Billy and Brady chat with Ray Isle, the Executive Wine Editor of Food & Wine Magazine. Ray shares his fascinating journey from academia to the wine industry, highlighting the pivotal experiences that shaped his career. He delves into the transformation of grapes into wine and the profound impact of hands-on experience during harvest and bottling. Ray also discusses the evolution of wine culture at Food & Wine Magazine, emphasizing the dynamic interaction of wine with food and the sommelier world.Ray offers insightful perspectives on the changing landscape of the wine industry, including the growing interest in sustainable and organic wine production. He explores the natural wine movement and its impact on wine culture, adding diversity and excitement to the scene. Additionally, Ray highlights the significance of storytelling in wine marketing, emphasizing authentic and emotionally resonant narratives. We also delve into the concept behind his book, "The World in a Wineglass," which captures the essence of wine appreciation and exploration through a focus on "artisanal" wines and producers.Chapters:00:22 Coravin Wine Preservation Giveaway01:15 Hosts Discuss Their Wine Experiences04:41 Interview with Ray Isle: Food and Wine Magazine08:18 Ray Isle's Journey into Wine Journalism19:26 The Evolution of Wine Culture and Journalism25:23 Exploring the Unique Blend of Cultures in Georgia25:48 Memorable Wine Stories from Around the World27:02 The Beauty and Diversity of New Zealand Wines29:03 Introducing 'The World in a Wine Glass'29:25 The Growing Interest in Sustainable Wine31:03 The Real Division in Wine Making35:23 The Joy of Wine Exploration43:27 The Natural Wine Movement49:55 Ray Isle's Wine Preferences and RecommendationsThe Vint Podcast is presented by Coravin, the world's leader in wine preservation systems. Listeners of the Vint Podcast can take 15% off their purchase on Coravin.com by using promo code VINT15 at checkout*. Members of the trade can access exclusive discounts at trade.Coravin.com.The Vint Podcast is a production of the Vint Marketplace, your source for the highest quality stock of fine wines and rare whiskies. Visit www.vintmarketplace.com. To learn more about Vint and the Vint Marketplace, visit us at https://vint.co or Vintmarketplace.com or email Brady Weller at brady@vint.co, or Billy Galanko at Billy@vintmarketplace.com.*Terms and Conditions Apply. Offer valid only on Coravin.com while supplies last. Pricing and discount are subject to change at any time. Coravin reserves the right to limit order quantities. No adjustments to prior purchases. Not valid for cash. Cheers!Past Guests Include: William Kelley, Peter Liem, Eric Asimov, Bobby Stuckey, Rajat "Raj" Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Jane Anson, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown,...

In our very first episode of this Atlanta Restaurant Takeover for July, we are talking with Billy Kramer, Owner of NFA (not foolin around) Burger in Atlanta. Billy talks about how he isn't a traditional restaurant guy, and what he has learned since becoming one. NFA Burger was named best burger in Georgia by Food and Wine Magazine, and the next time you are in the Dunwoody neighborhood in Atlanta, you simply must give it a shot! Follow the all new Atlanta Restaurant Radio on IG @Atlanta_restaurant_Radio

Bio:"Caitlin Prettyman is the creator and photographer behind the popular food blog Kalefornia Kravings. She loves sharing fun and vibrant recipes that are full of flavor and made with better-for-you ingredients. Being a born and raised San Diegan, Caitlin is mostly known for her easy-to-follow recipes utilizing the fresh local ingredients found on the California coastline.  Her work has been featured on well-known platforms including Food & Wine Magazine, TheFeedFeed and So Yummy. Her first cookbook Fast & Fresh Cal-Mex Cooking provides a fresh twist on Tex-Mex cuisine using an array of nourishing vegetables and zesty herbs, mouthwatering sauces/salsas and healthy proteins that are both easy to make and jam-packed with fabulous flavor. These mind-blowing meals are sure to satisfy every type of craving and become your go-to recipes for those busy weeknights!When she's not in the kitchen, you can find Caitlin up early for a morning run, cheering at baseball games with her husband, Charlie, hosting game nights with family and friends or settling in for the night with a good reality tv show." Kalefornia Kravings :https://kaleforniakravings.com/ Fast & Fresh Cal-Mex Cooking: West Coast-Inspired Dinners in 30 Minutes or Less https://www.amazon.com/Fast-Fresh-Cal-Mex-Cooking-Flavorful/dp/B0CDQXHTCV/ref=sr_1_1?keywords=9798890030306&qid=1704298121&s=books&sr=1-1 ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bryan Furman became the first pitmaster named one of Food & Wine Magazine's Best New Chefs. He's caught the James Beard Foundation's attention, too, landing on the list of semi-finalists for best chefs in the Southeast twice. Now, the successful barbecue entrepreneur steps into The Low & Slow Barbecue Show Spotlight – a spotlight that found him an out-of-the-ordinary location.Listen to this episode and find out about Bryan's latest project to open a new restaurant in Marietta, a town northwest of Atlanta where he brought a second B's Cracklin' Barbecue location after a start in Savannah. We talk about Bryan's barbecue journey, including how he got started, who inspires him, and whether the “King of Georgia Barbecue” ever sees a permanent return to the Carolinas. Visit the Low & Slow Barbecue Show website here!Thank you to our sponsor for this episode the Southern BBQ Network. To find out more, visit their website here!Since 2010, the Southern Barbecue Network has sanctioned barbecue tournaments to further their goal of Preserving a Southern Tradition by providing well-trained judges to contests that are raising money for charitable causes in the Carolinas.In addition to supporting charitable barbecue competitions, the Southern Barbecue Network also donates annually to numerous local community organizations, hospitals, and nonprofits. To find out more about the Southern Barbecue Network competition program and barbecue judge training classes, please visit SBBQN.com for more information.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Marcus Hollinger and Josh Ruff are Sr. Directors of Innovation at Stoked (stokedproject.com), a breakout innovation studio giving leaders and teams the courage to innovate with impact. They are the co-creators of Ideascience by Stoked (stokedproject.com/ideascience): music, neuroscience, and practical tools for building momentum to solve business challenges—in a 3-hour package. Marcus is an award-winning marketer, innovation designer, and entrepreneur. He has a decade-long career leading creative work. Marcus led creative marketing at Reach Records as their Chief Marketing Officer where he created Grammy Award Winning campaigns, and launched the #1 Album on the Billboard 200 Chart in 2014. He coaches executive education programs at the Stanford d.School, is a Senior Director of Innovation at Stoked, and as an entrepreneur, his specialty coffee company, Portrait Coffee, was named Food and Wine Magazine's best coffee in Georgia. Josh is an award-winning innovator, Stanford d.schooler, hotelier, and craftsman. He has designed and run global innovation programs at Hyatt, he coaches executive education programs at the Stanford d.school, and as a Senior Director at the human-centered design consultancy Stoked, he helps teams awaken their creative state. Josh's expertise is leading client teams—from nonprofit to Fortune 5—through the murky space between scrappy, rapid prototyping and full-blown pilots for new consumer products, services, and experiences. Most recently, a team Josh led at a Fortune 50 company won the CEO Award for Innovation for a breakthrough solving the support gap mothers endure within the first six weeks after giving birth. Link to claim CME credit: https://www.surveymonkey.com/r/3DXCFW3CME credit is available for up to 3 years after the stated release dateContact CEOD@bmhcc.org if you have any questions about claiming credit.

Have you ever been asked “What's the difference between organic and sustainable?” Have you seen farming operations that have both certifications? Welcome to Marketing Tip Monday with SIP Certified. We know customers are looking for wines labeled as sustainable. While our longer-form episodes help you learn about the latest science and research for the wine industry, these twice-monthly micro podcasts will help you share your dedication to sustainable winegrowing so you can show your customers that you share their values. In this Marketing Tip, you'll learn how Certified Organic and sustainable compare, and get some ideas for engaging in a conversation about what your certification means. Sustainable and Organic Overlap There is a lot of overlap between the programs. Both programs are committed to environmental preservation and regeneration through practices that address: Biodiversity and Habitat Soil Health and Conservation Integrated Pest Management Water Quality Why Get Both? A lot of SIP Certified farmers are also Certified Organic. Even if they're not certified by both, many of their farming practices overlap the programs. Since many organic practices are sustainable and vice-versa, an operation can attain both certifications without many complications. When a winegrower gets both Certified Organic and SIP Certified sustainable they demonstrate their commitment to environmental preservation and beyond. It also appeals to eco-conscious consumers who consider both certifications when making purchasing decisions. How to Explain Sustainability The 3 P's of Sustainability What makes sustainability unique is that in addition to addressing farming practices, it also looks at the social and economic aspects of the operation. A good way to remember this is the 3 P's of Sustainability: People, Planet, and Prosperity. You can tie several practices that your business engages in every day back to the 3 P's: People: Community and neighbor communication plans; Health and retirement benefits for employees; Competitive wages; Engaging in charitable gift giving and services. Planet: *Integrated Pest Management strategies like cultural, biological, and mechanical control; *Planting cover crops to protect water quality, control erosion, and provide habitat for beneficial insects; Using alternative sources of energy to reduce reliance on fossil fuels. Prosperity: Creating and sticking to a budget; Analyzing trends in sales, purchasing, and resource usage; Staying up to date with the latest information and technology; Being aware of upcoming regulations. * Overlap with Organic. Tell a Story Stories make facts more memorable. You can tell your customers that your brand practices social responsibility, but without sharing a specific example of what that looks like, you haven't really told them much! Next time someone asks you, “What's the difference between organic and sustainable?” try to share a specific sustainable example from the People or Prosperity categories: The Journey to Net-Zero 3 P's Category: Prosperity When the team at Center of Effort looked at their energy use, they discovered many areas where they could adjust to be more efficient. Over time, these changes have compounded to have tremendous energy savings: ·         Run their cooling system during off-peak hours. ·         Replace a 15-year-old chiller with a newer, more efficient one that allows for selective tank cooling. ·         Install a remote-operated quick-draw door in the production room to address insulation losses. Since making all of these changes, their winery and hospitality areas are now 100% powered by the sun. In fact, they now run net-negative and send generated power back to the grid! Did you see Center of Effort's Sustainable Story feature in Grape and Wine Magazine? Tell Your Sustainable Story We are here to help you tell your customers how your brand protects natural and human resources with the Sustainable Story program. This simple yet powerful free tool helps you tell your own personal sustainable message. And it just got better with a new online course.  Go to the show notes, click the link titled Tell Your Sustainable Story to sign up, and start writing yours today!       Until next time, this is Sustainable Winegrowing with the Vineyard Team. Resources: *** Tell Your Sustainable Story Online Course *** Apply for SIP Certified Wine Center of Effort's Sustainable Story feature in Grape and Wine Magazine Marketing Tips eNewsletter Sustainable Story | Print Sustainable Story | Electronic What's your Sustainable Story? Vineyard Team Programs: Juan Nevarez Memorial Scholarship - Donate SIP Certified – Show your care for the people and planet   Sustainable Ag Expo – The premiere winegrowing event of the year Sustainable Winegrowing On-Demand (Western SARE) – Learn at your own pace Vineyard Team – Become a Member

The warming climate continues to wreak havoc on wine regions around the world. Sam has some smart advice on how to help – and how prioritize the planet with all your wine-buying choices. Read the transcript of this episode at https://www.jancisrobinson.com/articles/brazil-floods-sea-smoke-sale-rising-temperatures-one-less-wine-magazine.

“It's valuable to not have a perfect plan,” advises Gail Simmons as she shares how she manifested her dreams into reality—from penning restaurant reviews in college to becoming a renowned figure in the culinary world. Working under food critic Jeffrey Steingarten at Vogue and alongside chef Daniel Boulud, Gail gained invaluable lessons that paved the way for her role at Food & Wine Magazine. It was here that Gail's involvement with the Food & Wine Classic in Aspen would eventually lead to her television debut on Bravo's “Top Chef,” bringing her into the spotlight and influencing the culinary industry at large.Beyond television, Gail discusses her venture into entrepreneurship with Bumble Pie Productions, aiming to elevate diverse voices in the culinary space. She reflects on the challenges and rewards of balancing a high-profile career with being a present parent, sharing personal anecdotes about integrating family life with her professional endeavors.This episode shows how passion, when pursued diligently, can lead to fulfilling and successful careers. Gail Simmons reminds us that with the right ingredients, anyone can cook up their dream career.Quotes“I am not an expert in parenting. We're all just trying to do it. And also just in navigating the challenges of life in general. I love that I love my job. That doesn't mean that it's all awesome. It's still called work for a reason, right? I make it sound very glamorous, but I assure you I'm not just going to 12-course tasting menus and jetting to Aspen every day.” (44:00 | Gail Simmons) “The goal of running a business, no matter how big or how small, is to do less for the most cost. It's not to do 100 things for $5, to do five things for $100.” (49:03 | Gail Simmons) “I think it's valuable to not have a perfect plan. I don't believe in the five-year plan because inevitably the world will trip it up. You don't know where the world will be in five years. How can you possibly know where you will be? I always say, have the foresight to walk ahead confidently. But make sure to keep looking to the left and the right because that's where the opportunities are." (53:03 | Gail Simmons) Connect with Gail Simmons:Instagram: http://www.instagram.com/gailsimmonseatsGrab Lindsay's guide: 30 Pieces of Content in Two Hours:https://lindsaypinchuk.myflodesk.com/fedimy6g3bIf you like what you're hearing, please leave a rating or review at: https://ratethispodcast.com/dearfoundherGrow your business + bottom line with a simplified strategy and process for your small business with Lindsay's group mentorship, Marketing Made Simple for Small Business. Check it out here: Use the code FOUNDHER for 20% off.https://www.lindsaypinchuk.com/mmsspring2024If you know a FoundHer... we should meet, please tell her to share her story with us:https://form.jotform.com/230008245758152Don't forget to follow Lindsay on Instagram: https://www.instagram.com/lindsaypinchukPodcast production and show notes provided by HiveCast.fm Hosted on Acast. See acast.com/privacy for more information.

Pham was born in a Malaysian refugee camp in 1979. His parents are Vietnamese and fled the country during the Vietnam War. The family moved to the United States when he was five months old and has lived in the U.S. ever since. Pham was teased often as a young child, and has said that he began to "resent being Asian" because of this bullying. He often avoided traditional Asian food while growing up, opting for McDonald's hamburgers, because he thought "if I could eat American food, it would make me feel more American. Pham attended culinary school in San Francisco but began his career in software. His first chef job was at Casey's Irish Pub Downtown where he was hired in 2006 upon graduating from Le Cordon Bleu. After working in San Francisco, owner Blake Ballard convinced Chef Pham to join Spark Restaurant and Lounge in Provo, Utah. In 2009, Pham opened his own restaurant, Forage, in Utah with co-Chef Bowman Brown. In 2011 Pham received the Best New Chef Award from Food & Wine Magazine. In 2012, Pham was an Iron Chef America winner by beating Chef Bobby Flay. He also appeared on the second season of Extreme Chef. In 2018, he faced off against Chef Bobby Flay again on Beat Bobby Flay, securing a second victory against him. In 2016 Forage closed, with Pham and Brown parting ways. Pham's next project was the fast-casual fried chicken restaurant, Pretty Bird Hot Chicken. Starting in downtown Salt Lake City, the Pretty Bird brand has expanded to four locations as of the end of 2022. These include the original downtown location as well as Sugar House, Midvale, and Park City. https://www.instagram.com/chefvietpham/ https://www.instagram.com/prettybirdchicken/

Chef Justin Cogley is the Executive Chef of Aubergine in Carmel CA. He is a Michelin Starred, James Beard nominee, and won Best New Chef in 2013 by Food & Wine Magazine. I met him When we did the 12 Days of Christmas event at Meadowood. I remembered we got along very well, and it's an honor to finally sit down with him on Sucio Talk. Shoutout to Tiffany DeGeorge for Setting this one up. We Sucio Talked About Being an Athlete Figure Skating for Disney Carmel through the Years Beginning days of Aubergine Michelin Stars Trail Running International Staff Trips & Inspiring His Team #1 Raw Chefs Podcast #chef #podcast #chefshow #cooking #culinaryarts #cooks #inspiration #carmelbythesea #aubergine --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

This weeks guest is Pamela Wiznitzer who joins us from New York City. Since 2006, Pamela has been working throughout NYC and globally to bring cocktail culture to life. Pamela was nominated as one of the top 10 bartenders for the 2014, 2015 and 2016 "American Bartender of the Year" award at Tales of the Cocktail and was named the "2014 Bartender of the Year" by the Village Voice. Additionally, Pamela was named as one of Food & Wine Magazine's top 10 Rising Star Mixologists, an inductees to the "Dames Hall of Fame" in 2015 and one of Wine Enthusiast Magazine's "40 Under 40" (now "Future 40") in 2015. Pamela has a Master's degree in Food Studies, with a concentration on spirits and alcohol from NYU's Steinhardt School, and is also a graduate of Barnard College and the Jewish Theological Seminary. And she has been featured in multiple publications including The New York Times, Wall Street Journal, Zagat, Glamour, Bloomberg, The Jewish Food Society, and Esquire, as well as recurring media appearances on the the Food Network, Vh1, and NBC. You can follow her recipes and cocktail inspiration on instagram at @pamwiz Links @pamwiz @sugarrunbar @babylonsistersbar @the_industry_podcast email us:  info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

Episode 33 January 11, 2024 We've got your backstage pass into everything you need to know about food and wine festivals with one of the authorities on the subject. Anthony Giglio —sommelier and contributing wine editor at Food and Wine Magazine—has graced more food and wine festivals stages than any other wine professional in the business. From which festival you're most likely to taste your bucket list wine to where you're likely to sip wine next to a celeb, the hilariously funny fan favorite at Aspen Food and Wine is giving us the inside scoop and sharing the embarrassing on-stage moment that haunts him to this day. Wine Featured on This Episode:

Everyone, regardless of what your life is about or where it leads you, enjoys a good meal during a night out. You can be a vegetarian or a meat lover to the extreme or someplace in between, but everyone loves a great meal at a nice place where their only duty is to feast on whatever gets placed before them. But what about the person behind the stove, on the grill, working hard in the kitchen? While we're out there in the restaurant chowing down, living our best food dreams … what are they going through? “I've come to realize that I've put in over 30,000 hours behind a cutting board and that's a lot of reps!” – Chef Brother Luck, (1:50) My guest today knows everything there is to know about a kitchen, creating a great meal, and bringing joy to diners. He also knows the hidden struggles a cook often faces. Today, I have the pleasure of sitting down with the one and only Chef Brother Luck. He's hands down one of the most amazing cooks in the world and a man who understands what it takes to make it in life and the kitchen. His new book No Lucks Given: Life is Hard but There is Hope is a must-read and offers insights into how he made it and how you can do the same! “I grew up around pimps and hustlers, and drug dealers and those were the first people that gave me mentorship.” – Chef Brother Luck, (6:54) If you're on the cusp, wondering how to make your next move your best move, asking yourself if you have what it takes, have a listen as Chef Brother Luck assures you that regardless of what others think, all you need is you! “Leadership and mentorship require trust and the only way you can gain trust is to be vulnerable and transparent.” – Chef Brother Luck, (36:30) In this episode: (2:39) – Brother's relationship with his father.  (3:50) – Family life in the Bay Area.  (4:38) – Brother's favorite stadium he likes to eat at.  (5:03) – The changing dynamics of being a chef.  (6:54) – Brother reveals that some of his first mentors were negative mentors.  (7:15) – The corner, hustle mentality is woven into his business approach.  (7:50) – Danny reveals his first mentor.  (8:26) – Exposure to other lifestyles helps Brother grow personally and professionally.  (9:33) – Culinary helped him become more confident. (10:25) – Brother and his approach to Bobby Flay. (11:40) – BBQ in 45 minutes. (13:30) – The importance of ratings for shows and their realities.  (15:08) – Mental health and kitchens.  (15:23) – Sucking it up in the kitchen and how the kitchen can break a person.  (15:44) – The industry calls the chef family but doesn't treat them as such.  (16:10) – Mental health awareness is needed in the industry/kitchen.  (16:45) – Fear of failure is a part of every day for a kitchen owner. (20:10) – How the pandemic changed his business model.  (20:47) – Chefs are solution-oriented.  (21:16) – Brother and Imposter Syndrome.  (21:50) – Feeling out of place in Aspen.  (22:35) – The words of wisdom from Marcus Sanderson.  (24:00) – Brother and therapy.  (24:45) – Friends and family aren't the best therapists. (29:40) – Weight loss, sobriety, and general health.  (31:07) – Brother and his new diet.  (31:50) – The journey from 285 to 225. (34:40) – The last battlefield is the kitchen.  (35:10) – The need to change the leadership style of the restaurant.  (37:00) – The restaurant business doesn't love you back according to Brother.  (38:20) – All he knows is the kitchen and the cutting board.  (39:50) – The turning point and importance of seeing his view through.  (40:44) – Follow your heart, but know the road isn't easy.  (41:20) – There's no work-life balance … there's only balance. (43:40) – Your decision is about more than you. Our Guest Chef Brother Luck, an acclaimed restaurateur from Colorado Springs, Colorado, is a renowned figure in the culinary world. With a James Beard nomination under his belt, Brother has also become a fan favorite on popular cooking shows like Top Chef, Chopped, and Beat Bobby Flay. He has been featured in various publications, including Food and Wine Magazine, and has made appearances on national television programs such as The Rachael Ray Show and The Today Show. Brother's zeal for mentorship and creating a safe space for discussions about mental health is matched only by his dedication to inspiring large audiences on stage and online.  Resources & Links Off The Cuff https://www.offthecuff.fm/  https://www.youtube.com/c/OffTheCuffwithDannyLoPriore  https://www.instagram.com/1and1otc/  https://www.instagram.com/dannylopriore/ https://www.tiktok.com/@1and1otc  Chef Brother Luck  https://chefbrotherluck.com/ https://www.facebook.com/chefbrotherluck/  https://www.youtube.com/c/BrotherLuck https://www.linkedin.com/in/chefbrotherluck https://www.tiktok.com/@chefbrotherluck

We're in Hawaii this week — at least Nancy is — and we talk about everything from native fruits to Spam, one of the few foods in the world that Ruth has never eaten. Ruth talks about the Zen of pie making, Nancy gives a shout out to two of her favorite kitchen utensils and Laurie waxes poetic about why Jonathan Gold fell in love with the island. Leaving Hawaii we discuss why failure in the kitchen is a good thing. Then it's on to the politics of pesto — along with a handy little trick to make it better — even if you're not doing it by hand. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.Our favorite mortar and pestleNancy has shown up at the cooking class she's conducting in Hawaii with just two treasured pieces of equipment. First and foremost is her beloved mortar and pestle, which is so heavy she's asked her assistant Juliet to pack it in her suitcase. It's one originally made for pharmacists and Nancy is so fond of hers that she sometimes buys extras to give to her friends. In fact, she gave one to Ruth years ago and Laurie has had one for decades too.What makes it so special that all three of us have it in our kitchens? Nancy says that while a rougher molcajete is right for guacamole, she loves the smooth surface of her unglazed ceramic mortar and pestle for making mayonnaise, aioli and especially pesto, which she never makes in a food processor. Laurie found this description on the British Museum website that describes why the original Wedgwood & Bentley mortars were considered superior to marble “for the purpose of chemical experiments, the uses of apothecaries, and the kitchen”: “These mortars resist the action of fire and the strongest acids. ... They receive no injury from friction. They do not imbibe oil or any other moisture. They are of a flint-like hardness, and strike fire with steel.”Nancy also loves her trusty Microplane. But then, who doesn't? It pretty much changed life in the kitchen, as John T. Edge explained in this 2011 story for the New York Times.Note that in our bonus post for Episode 3, available to paying subscribers later this week, we share the recipe for Nancy's caprese salad, which is on the cover of “The Mozza Cookbook,” plus a pie recipe from Nancy's new baking book “The Cookie That Changed My Life” and a mini podcast all about salt.Thank you for reading Three Ingredients. This post is public so feel free to share it.A proper luauNearly every year Nancy participates in the Hawaii Food & Wine Festival, founded by chefs Roy Yamaguchi and Alan Wong. It's an event that grew out of Cuisines of the Sun, which Associated Press writer Barbara Albright once described as “the ultimate food camp.” Nancy happened to be cooking at Cuisines of the Sun the year that Laurie took Jonathan to Hawaii for the first time. Until that trip in the late 1990s, Laurie had only experienced the food of tourist Hawaii and thought that the island destination would be a place where Jonathan could take a vacation from thinking about food in a serious way. Boy was she wrong. When they arrived on the Big Island they were invited to a luau that was unlike any Laurie had ever experienced. Held at Hirabara Farms run by Kurt and Pam Hirabara, who were pioneers in the Hawaii regional cuisine movement, the music, dancing and especially the food — all rooted in Hawaiian culture — were enchanting. There wasn't a grass skirt in sight. After that trip, Jonathan was smitten. Here's an excerpt from a story he wrote for Ruth at Gourmet in 2000 describing that party:There may be a prettier acre than Kurt and Pam Hirabara's up-country farm on the island of Hawaii, where the damp, mounded earth and skeins of perfect lettuces glow like backlighted jade on a wet afternoon. But when the sun comes out and the mist melts away, and through a break in the clouds suddenly looms the enormous, brooding mass of Mauna Kea, the loftiest volcano in the world, it's hard to imagine where that prettier acre might be.Three hours before chef Alan Wong's luau at Hirabara Farms, a party celebrating the relationship between the chef and the army of Big Island growers who supply the Honolulu restaurant that has been called the best in Hawaii, the tin roof of the Hirabaras' long packing shed thrums with rain, and the thin, sweet voice of the late singer Israel Kamakawiwo'ole slices through the moist mountain air. Wong's kitchen manager, Jeff Nakasone, trims purply ropes of venison into medallions for the barbecue, and pastry chef Mark Okumura slaps frosting on a stack of coconut cakes as high as a small man. Lance Kosaka, who is the leader at Wong's Honolulu kitchen, arranges marinated raw crabs in a big carved wooden bowl. Mel Arellano, one of Wong's colleagues from culinary school and something of a luau specialist, reaches into a crate and fishes out a small, lemon-yellow guava.“I've got to eat me one of them suckas,” he says, and he pops the fruit into a pants pocket.I nibble on opihi, pricey marinated limpets harvested in Maui, and try to gather in the scene. Two of Wong's younger sisters stir a big pot of the gingery cellophane-noodle dish called chicken long rice; Buzzy Histo, a local kumu hula—hula teacher—crops orchids, exotic lilies, and birds-of--paradise brought over from the farmers market in Hilo. A cheerful neighbor, Donna Higuchi, squeezes poi from plastic bags into a huge bowl, kneading water into the purple goo with vigorous, squishing strokes until the mass becomes fluid enough to spoon into little paper cups. She giggles as she works.“Some people like poi sour,” she says. “I like it frrrr-rresh. Although most people would say I'm not really a poi eater. I like it best with milk and sugar—it's really good that way.”Her friend stops measuring water into the poi and wrinkles her nose. “Don't listen to Donna,” she says. “You try your poi with lomilomi salmon.”If you're hungry for more, here's an article Jonathan wrote for Food and Wine Magazine, when he visited the islands with Roy Choi. And here's the L.A. Times story about poi that Laurie talks about in this episode. Poi is a food that most visitors to Hawaii rarely experience in the way it was intended to be eaten. “The mush you might have been served at a hotel luau,” she wrote, “was almost certainly not aged, and probably served plain, which is the rough equivalent of eating potatoes mashed without butter or cream.” Or, as Victor Bergeron, aka Trader Vic, once wrote, “Americans do not appreciate food which is too far out.”Devil in a white can Ruth, Nancy and Laurie all remember Underwood Deviled Ham with great fondness from their childhoods. Surprisingly, this is the entire ingredient list: Ham (Cured With Water, Salt, Brown Sugar, Sodium Nitrite) and Seasoning (Mustard Flour, Spices, Turmeric).It turns out that it's a very old product. The William Underwood Company began making it in 1868 (soldiers ate a lot of deviled ham during the Civil War), and the company's logo was trademarked two years later making it the oldest extant American food trademark. And what about that other ham in a can, Spam? As described on the Hormel website, it's made from six ingredients: “pork with ham meat added (that counts as one), salt, water, potato starch, sugar, and sodium nitrite.” We talk about Spam musubi (Spam and sushi rice wrapped with nori), which has been popular in Hawaii for decades — Jonathan called it “the real soul food of Hawaii” in this review of the now-closed Monterey Park restaurant Shakas.Ruth may not be a Spam fan, but our musubi talk prompted her to bring up one of her favorite nori seaweed-wrapped snacks, onigiri. We thought you might like to make your own onigiri. Here's a recipe from Serious Eats. For more recipes, including one prompted by Ruth talking about the zen of pie making — spending time with her rolling pin makes her very happy in the kitchen — check back later this week for this episode's bonus post for paying subscribers with a new mini podcast. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

Welcome to Episode 1666 on Italian Wine Podcast, Masterclass US Wine Market With Juliana Colangelo. Today, she will be interviewing Amanda McCrossin and Kristen Reitzell More about today's guests Amanda McCrossin is a certified sommelier, wine personality and TikTok/Instagram/YouTube creator. When she was sommelier and wine director at PRESS restaurant in Napa Valley, Amanda worked on the largest and most comprehensive selection of wines in the world for this area. Under her, this selection has thrived, garnering nominations, accolades and awards from nearly every major food, wine and hospitality publication. She has been featured in Food & Wine Magazine, the Food Network and the San Francisco Chronicle; she has been on the cover of SOMM Journal and most recently she has been featured in Wine Enthusiast, which named her “Sommelier of the Year”. Today Amanda is regarded as a distinguished expert on Napa Valley wine and is regularly invited by media and conference organizers such as the Aspen Food & Wine Classic and Premiere Napa Valley. Connect: www.amandamccrossin.com/about/ www.instagram.com/sommvivant/ twitter.com/sommvivant Kristen Reitzell is the Senior Vice President of Communications & Digital Marketing at Jackson Family Wines. Kristen manages all aspects of the company's communications strategy, overseeing corporate and family communications, as well as PR and digital marketing across the company's global portfolio of wineries in California, Oregon, France, Italy, Australia, Chile, and South Africa. Connect: Instagram: @vineball Facebook: www.facebook.com/khoranreitzell Twitter: @vineball Linkedin: www.linkedin.com/in/kreitzell/ More about Juliana Colangelo: Juliana Colangelo is a Vice President at Colangelo & Partners, the leading wine and spirits communications agency in the U.S. Juliana joined Colangelo & Partners in 2013 with previous experience in events, hospitality, and nonprofit development. During her tenure at C&P, Juliana has led the development of the California office, growing the agency's domestic presence to a dedicated office of 13 people with representation of leading wine companies such as Jackson Family Wines, Far Niente, Charles Krug Winery, Foley Family Wines and more. Juliana has completed her WSET Level 3 and her eMBA in Wine Business with Sonoma State University, allowing her to bring a strategic and sales-oriented approach to communications strategy for the agency. In 2021, Juliana was named one of PR News' Top Women in PR in the “Rising Stars” category. In 2022 Juliana became a Vinitaly International Academy Italian Wine Ambassador. Connect: Instagram: www.instagram.com/julezcolang/ Facebook: www.facebook.com/jules.colangelo/ Twitter: twitter.com/JulezColang LinkedIn: https://www.linkedin.com/in/juliana-colangelo-mba-04345539/ Website: https://www.colangelopr.com/ _______________________________ Let's keep in touch! Follow us on our social media channels: Instagram www.instagram.com/italianwinepodcast/ Facebook www.facebook.com/ItalianWinePodcast Twitter www.twitter.com/itawinepodcast Tiktok www.tiktok.com/@mammajumboshrimp LinkedIn www.linkedin.com/company/italianwinepodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin! Tune-in and hit the like! - Business, US Market advice, importing, exporting, business, personal stories and advice, plus she is very fun to listen to!

Send us a Text Message.When I think of rum, I think of pirates. Yo ho ho and a bottle of rum, right? And when I think of pirates, I think of treasure chests full of gold, silver, precious gems, buried treasure. The rum seems recreational, dastardly, debaucherous, trivial. The treasure, now that's serious. That's the job. There's no messing around with the treasure. But, did know, for many in the business of maritime trade and, yes even piracy, the rum was the treasure? Did you know that rum, while likely started by enslaved Africans, later became the currency with which they were bought and sold? And did you know that rum was such a valuable commodity in colonial America, it helped open the door to the American Revolution, changing the world forever? Let's fix that.     www.historyfixpodcast.comBe sure to check out:Outer Banks Distilling "Caribbean Rum: A Social and Economic History" by Dr. Frederick H. SmithOther sources:Food and Wine Magazine "9 Things You Should Know About the Dark and Stormy History of Rum"Encyclopedia Britannica "Rum"Got Rum Magazine "The Dark Side of Rum"Smithsonian National Museum of American History "Rum"ZME Science "Sugarcane, slaves, empire-toppling - the story of rum"University of Oxford "How England became the 'sweet shop of Europe'"Support the show! Buy Me a CoffeeVenmo @Shea-LaFountaine

In this episode, Young interviews Sam LaRobardiere, a father of three and Founder and CEO of Theory Coffee Roasters in Redding, California. Sam shares his captivating journey in the coffee-roasting world and how experiences in the coffee world parallel his insights into parenting and entrepreneurship. From the constraints that fuel creativity to the shifting focus of business owners as their companies grow, Sam shares valuable wisdom. He also reflects on the importance of providing emotional security to children and the need to prioritize love and connection over financial success. Listen & discover:- Sam's entertaining first attempt at coffee roasting.- The value of preserving company culture during growth.- What it takes to win the Golden Bean Coffee Roasting Competition.- Parenting teenagers and the joys of this season.- Teaching healthy emotional intelligence to teens.- The shift in focus as a business owner from product to people.- The power of sharing trade secrets and supporting emerging businesses.- The true desires of children: love and emotional security.- Sam's heartwarming advice for parents and soon-to-be parents.Join the conversation and gain valuable insights into entrepreneurship, parenting, and the art of roasting coffee in this engaging episode of TGDS.Please enjoy & subscribe!ABOUT OUR GUEST:Sam LaRobardiere has been in the coffee industry since 2012, is a Certified Q Grader and the Founder and CEO of Theory Coffee Roasters in Redding, California. Theory Coffee Roasters is known for sourcing, roasting and brewing world class coffee in a friendly manner. Since opening their doors in 2016, Theory has grown to four locations, been published in Food and Wine Magazine as one of the top 100 cafes in the US, and based on Sam's performance in the Golden Bean Competition, was recognized as one of the top 30 coffee roasters in North America by Fresh Cup magazine. Sam is also currently one of the top 10 coffee roasters in North America based on his performance at the US Coffee Roasting Championship. Additionally, Theory Coffee Roasters was the Overall Champion in the Small Chain category at the 2023 Golden Bean Coffee Roasting Competition. The Golden Bean is the largest coffee roasting competition in North America.Sam continues to pursue his passion for coffee by developing stronger relationships in the coffee industry while simultaneously expanding locations. When not roasting coffee, Sam can be found hanging with his family and friends, likely sharing a great culinary experience and exploring the worlds of wine and whiskey. Also notable in Sam's story is his time spent serving his country in the United States Marine Corps. Theory is proud to be a veteran-owned andfamily-operated business.ABOUT OWNERS CLUB:Young launched an exclusive community called ‘Owners Club' in 2023. This is a community where ambitious and growth-minded business owners come together to effectively scale their passions into profits. Members take part in interactive workshops led by industry experts, network with other business owners and gain access to resources tailored to their specific career fields. For being a valuable TGDS listener you are eligible for an exclusive discount on Owners Club membership! Find out more about Owners Club: https://www.owners.club/Apply Now to Owners Club: https://ownersclub.samcart.com/products/owners-club-membership/*Use code TGDS75 for 75% off the first year of your annual membership! *If you click on our links, we may receive a tiny commission AND… most of the time, you will receive an offer. Win/Win! The products that The Girl Dad Show recommends are the ones we believe in.

#31. Join us for an engaging podcast episode featuring Nilou Motamed, a prominent figure in food journalism with over two decades of experience. Nilou's impressive career includes crafting her role as Features Director at Travel and Leisure and holding the prestigious position of Editor-in-Chief at Epicurious and Food & Wine Magazine. She's not just an editor; Nilou is also an Emmy-nominated TV personality and the former Director of Inspiration at Conrad Hotels. As if that wasn't enough, she's a co-founder of Story Collective, a brand and strategy consultancy firm.Currently, you can catch Nilou Motamed as a permanent judge on Netflix's revival of Iron Chef. This conversation with Nilou was so captivating that we've decided to split it into two episodes. In this second episode, we dig into the importance of storytelling, and specifically as it relates to chefs in today's world. And this leads into a conversation about the show in which Nilou is a permanent judge on Iron Chef, and the incredible talent that's in the kitchen in that show. And these chefs are not only creating delicious food, and they're not only technicians, but they're also telling incredible stories. We also dig into how to make great food at scale. Then we end with a game where Josh asks Nilou some questions about some opulent ingredients.Where to find Nilou Motamed: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:05) Nilou's background in law(3:24) Nilou's reflection on her successful career(7:29) The importance of being surrounded by talented people(12:03) Nilou's experience with Travel & Leisure(15:20) Nilou's experience with Epicurious(17:10) Narcissism in leaders(18:54) Nilou's travel lists(26:10) Storytelling and Iron Chef(38:59) Food at scale(40:11) A new kind of Q & A

#30. Join us for an engaging podcast episode featuring Nilou Motamed, a prominent figure in food journalism with over two decades of experience. Nilou's impressive career includes crafting her role as Features Director at Travel and Leisure and holding the prestigious position of Editor-in-Chief at Epicurious and Food & Wine Magazine. She's not just an editor; Nilou is also an Emmy-nominated TV personality and the former Director of Inspiration at Conrad Hotels. As if that wasn't enough, she's a co-founder of Story Collective, a brand and strategy consultancy firm.Currently, you can catch Nilou Motamed as a permanent judge on Netflix's revival of Iron Chef. This conversation with Nilou was so captivating that we've decided to split it into two episodes. In this inaugural episode with Nilou, we embark on a captivating journey through her remarkable life story. From her childhood escape from Tehran during the Iranian Revolution to her eventual emigration to Paris and later the United States.Our conversation delves deeply into Persian cuisine and culture. We explore the intricate flavors of Tahdig, the art of crafting kebabs, and the sheer indulgence of savoring exquisite Iranian caviar. Nilou also loves breakfast. We talk about Iranian and Turkish breakfast traditions. We finish off this episode by talking about Nilou's passion of promoting and praising Iranian cuisine.Where to find Nilou Motamed: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:16) The evolution of the neighborhoods of Brooklyn(5:22) The art of translation(9:07) Opulence and travel(14:28) The beauty of Turkey(15:17) Breakfast and Haleem(26:19) How Nilou speaks four languages(30:45) Immigrant resilliance(32:05) Persian cuisine(43:39) Caviar(47:17) How Nilou uses her platform to showcase Persian people and cuisine

This week Meera and Liz discuss the annual Food and Wine Magazine's Best New Chefs feature, which this year put Stephen Pursley of Menya Rui on their list. He joins four other local chefs that have also been awarded the same honor in years past. They talked about recent dinners from Taco Buddha and also Sunday Best, which is an evolution from the now-closed Juniper from chef and owner John Perkins, which he closed in July. Finally, they talk about essential St. Louis cocktails from three bars that have helped to elevate the local cocktail culture. Menya Rui 3453 Hampton Ave., St. Louis, 314-601-3524 Ones to Watch: Stephen Pursley Best New Restaurants 2022: Menya Rui Indo 1641D Tower Grove Ave., St. Louis, 314-899-9333, https://www.indo-stl.com/ Best New Restaurants 2019: Indo Vicia 4260 Forest Park Ave. (corner of Duncan and Boyle avenues), St. Louis, 314.553.9239 Best New Restaurants 2017: Vicia Farmhaus 3257 Ivanhoe Ave., St. Louis, 314-647-3800 Niche Food Group Sunday Best 4101 Laclede Ave., St. Louis, 314-329-7696 Taco Buddha 7405 Pershing Ave., University City, 314-502-9951 Planter's House 1000 Mississippi Ave., St. Louis, 314-696-2603 Small Change STL 2800 Indiana Ave., St. Louis Retreat Gastropub 3 N Sarah St., St. Louis, 314-261-4497 The Royale Food & Spirits 3132 S. Kingshighway Blvd., St. Louis, 314-772-3600 Rated Test Kitchen 313 N. 11th St., St. Louis, 314-200-5866

Meet the dynamic hospitality power couple, Tracy and Arjav, behind Austin's renowned Birdie's restaurant, recently crowned by Food & Wine Magazine as “Restaurant of the Year." Birdie's is more than a restaurant; it represents this couple's shared vision for a reimagined culinary model that places sustainability and equity at its core.Hear the story of how a mere coin flip helped determine their next big life move, ultimately impacting their family, a city, and the culinary industry as a whole.Tracy and Arjav's commitment to the culinary world extends beyond the restaurant. They are advocates for organizations like Southern Smoke Foundation, and they prioritize mentoring and nurturing their dedicated staff. Enjoy this episode as we go Beyond the Plate… with Chef Tracy Malechek-Ezekiel and Arjav Ezekiel.This season is brought to you by Fords Gin, a gin created to cocktail.This episode is brought to you by Frito-Lay.This episode is brought to you by Martin's Famous Potato Rolls.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Oprah is joined by the co-author of her brand new book called "Build the life you want: the art and science of getting happier." In her new book, she shares her wisdom about the secrets to greater happiness. To find out what it means to be happy, Oprah collaborated with Arthur C. Brooks, a Harvard professor who studies and teaches the science of happiness.Ed Szymanski is one of Food & Wine Magazine's Best New Chefs. "CBS Mornings" co-host Tony Dokoupil talks with him about English cuisine and his unique path to the culinary world.Astrophysicist Neil deGrasse Tyson discusses his new book, "To Infinity and Beyond: A Journey of Cosmic Discovery." He uses a mix of science, pop culture and humor to explain things like what throwing a curveball can teach us about airplanes, and why the planet Mercury's movements are not responsible for any mishaps on Earth.Gabriel "Gator" Guilbeau is a chef for the cast and crew of "Yellowstone" and he plays a chef on the show. Guilbeau discusses the inspiration behind his new cookbook "Yellowstone: The Official Dutton Ranch Family Cookbook.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michael Kennedy created the Vin Fraîche Wine Group in 2018, after launching three distinct wineries in Napa Valley, Bordeaux and Oregon. In 2020 an additional winery was acquired to the group in Tuscany, Italy. Kennedy's drive to create wines of freshness, vibrancy and life has created a thread of commonality in the wines throughout the brands. His passion for wines that are complex, long lived and built for food has driven him to assemble a team of winemakers and friends that help create wines of substance. He has been called a “Rising Star” by Food & Wine Magazine, “Super-Somm” by Bloomberg's Elin McCoy and a “Top Young Entrepreneur in America” by Business Insider. He splits his time between Napa Valley, Bordeaux, Tuscany and his hometown, St. Louis. He and his wife Rachel have two sons, and one more on the way. Drink in this delightful episode with the refreshing Michael Kennedy.

Michael Kennedy created the Vin Fraîche Wine Group in 2018, after launching three distinct wineries in Napa Valley, Bordeaux and Oregon. In 2020 an additional winery was acquired to the group in Tuscany, Italy. Kennedy's drive to create wines of freshness, vibrancy and life has created a thread of commonality in the wines throughout the brands. His passion for wines that are complex, long lived and built for food has driven him to assemble a team of winemakers and friends that help create wines of substance. He has been called a “Rising Star” by Food & Wine Magazine, “Super-Somm” by Bloomberg's Elin McCoy and a “Top Young Entrepreneur in America” by Business Insider. He splits his time between Napa Valley, Bordeaux, Tuscany and his hometown, St. Louis. He and his wife Rachel have two sons, and one more on the way. Drink in this delightful episode with the refreshing Michael Kennedy. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

George Geary is back with us to talk about his other new book, Made in California, The California-Born Diners, Burger Joints, Restaurants & Fast Food that Changed America, 1951-2010. It's a wonderful journey into California's culinary history. Available in May 2024! With wit and wisdom, George guides home cooks on everything from cookies and pastries to cheesecakes, sauces, dressings, and rubs, to how to use a food processor. George had been a featured speaker and lecturer aboard the Holland America Line's ships for the past nine years as part of Food & Wine Magazine's Chef's at Sea. George is the author of 16 best-selling and highly regarded cookbooks, including; 125 Best Cheesecake Recipes, 125 Best Biscuit Mix Recipes, 125 Food Processor Recipes, The Complete Baking Cookbook, The Cheesecake Bible, 500 Best Sauces, Salad Dressings, Marinades and More, 350 Best Salads and Dressings, 650 Food Processor Recipes, 150 Best Donut Recipes, The Cheesecake Bible Version 2, LA's Legendary Restaurants, Fair Foods, Made in California Volume 1 & 2, and LAs Landmark Restaurants. George leads award-winning, mouth-watering culinary tours of major cities in America and Europe. This year will mark George's 30th year in Morning Television. You can see him coast to coast on WGN-TV Chicago, NBC Tampa, and his home station FOX San Diego. When not traveling to teach, George lives in sunny California.   GEORGE'S LINKS: Website Instagram Facebook By the Book   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS: Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books

In honor of Chef Allen Susser joining the Advisory board of Turk Hospitality Ventures, we are replaying his inspiring interview. Chef Allen is a James Beard Award Winner and has been called the "Ponce De Leon of New Florida Cooking" by The New York Times and Food & Wine Magazine named Chef Allen "One of the Best 10 Chefs in America." Throughout this conversation, Allen talks about the his time at culinary school in Paris, working at Le Cirque in New York, opening up Chef Allen's restaurant, and what he has learned from years in the hospitality industry. RealTime Reservation Offer This episode is brought to you by our podcast partners at RealTime Reservation. Their inventory management system is best in class for hotels and resorts to manage their non-room inventory. The web-based application allows for creative upselling of overnight and daytime visitors with add-ons and pre-planned packages. Hotel guests and non-guests can reserve cabanas, pool chairs, activities, amenities, excursions, events, day passes, and much more. To learn more check them out here! Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of the Entrepreneur Evolution Podcast, we are joined by Karen Hertz, Founder & Chief Brewista of Holidaily Brewing.  Karen W. Hertz is the founder of Holidaily Brewing Company. In her early 30's, Karen survived both melanoma and thyroid cancers, leading to a treatment regimen including a gluten-free diet. After adopting a gluten-free diet, Karen struggled to find a great tasting, 100% gluten-free beer. If the lack of quality gluten-free options was a challenge for her, she thought it certainly was a challenge for others as well. With an MBA in Entrepreneurial Studies from the University of Colorado at Denver and 15 years of beer industry experience under her belt, Hertz researched gluten-free ingredients, tested alternatives, and gained an understanding of brewing processes in order to create a better solution. Thus, the idea for Holidaily Brewing Company was born. Since opening the brewery in 2016, Holidaily has grown over 1500%. After years of exponential growth in Colorado, Holidaily Brewing opened the doors to a new production brewery in May of 2019, making them the largest dedicated gluten-free brewery in the U.S. The expansion increased their brewing capacity, allowing them to meet demand in Colorado, and expand distribution to Arizona, Wyoming, Kansas, Missouri, Oklahoma, Texas, and Southern California with continued growth in their future. Holidaily's success has garnered recognition from Bon Appetit Magazine, Gluten-free Living Magazine, Food & Wine Magazine, Today, Popsugar and more. The brewery has won hardware in three of the last four Great American Beer Festivals and the brewery was recognized as “Colorado's Craft Brewery of the Year” as well as “Colorado's Woman Owned Business of the Year”.Outside of her role as Chief Brewista, Karen enjoys living in Golden, Colorado with her husband and twin daughters and taking advantage of all that the Colorado outdoors have to offer. For more information, visit https://holidailybrewing.com/ We would love to hear from you, and it would be awesome if you left us a 5-star review. Your feedback means the world to us, and we will be sure to send you a special thank you for your kind words. Don't forget to hit “subscribe” to automatically be notified when guest interviews and Express Tips drop every Tuesday and Friday. Interested in joining our monthly entrepreneur membership? Email Annette directly at yourock@ievolveconsulting.com to learn more.  Ready to invest in yourself? Book your free session with Annette HERE.  Keep evolving, entrepreneur. We are SO proud of you! --- Support this podcast: https://podcasters.spotify.com/pod/show/annette-walter/support

Our guest this week is author, cooking teacher, culinary tour leader, and pastry chef, George Geary. George's newest book is L.A.'s Landmark Restaurants, the follow-up book to L.A.'s Legendary Restaurants. This gorgeous coffee table book is an illustrated history of 60 famous Los Angeles restaurants from throughout the 20th century. Includes over 100 recipes! With wit and wisdom, George guides home cooks on everything from cookies and pastries to cheesecakes, sauces, dressings, and rubs, to how to use a food processor. George had been a featured speaker and lecturer aboard the Holland America Line's ships for the past nine years as part of Food & Wine Magazine's Chef's at Sea. George is the author of 16 best-selling and highly regarded cookbooks, including; 125 Best Cheesecake Recipes, 125 Best Biscuit Mix Recipes, 125 Food Processor Recipes, The Complete Baking Cookbook, The Cheesecake Bible, 500 Best Sauces, Salad Dressings, Marinades and More, 350 Best Salads and Dressings, 650 Food Processor Recipes, 150 Best Donut Recipes, The Cheesecake Bible Version 2, LA's Legendary Restaurants, Fair Foods, Made in California Volume 1 & 2, and LAs Landmark Restaurants. George leads award-winning, mouth-watering culinary tours of major cities in America and Europe. This year will mark George's 30th year in Morning Television. You can see him coast to coast on WGN-TV Chicago, NBC Tampa, and his home station FOX San Diego. When not traveling to teach, George lives in sunny California.   GEORGE'S LINKS: Website Instagram Facebook By the Book   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS: Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books

How do you turn something that you love into a business? Ashton Keefe, Chef, author, and culinary stylist joins the podcast this week. When asked how she turned something she loves doing into a business she says “I was naturally inquisitive and creative which led to a little bit of rule breaking. Throughout my kitchen career, I would see a problem and think, why isn't it being fixed this way? I would have to sit on my hands. And that was challenging me as a sense of efficiency. I kept asking why isn't this being done in the most efficient, creative, and profitable way. These questions and knowing that I would do things differently led me to launch my business.We talk about..Why a Give, Give, Get philosophy is beneficial in lifeThe journey to becoming the author of two successful cook booksWhy she believes “people don't remember what they ate but they do remember how they feel.”How genuine connection, giving as much as you receive, and being in it for the long game, will naturally give you good and consistent PRAshton Keefe is a chef, culinary stylist, and author of two cookbooks with an extensive background in hospitality concepting, design, and launch/operations. She's received recognition from The New York Times, Martha Stewart, and Food & Wine Magazine and is sought as an integral partner and colleague for brands such as Pyrex, Food Network, and Stonyfield. She currently works as the Resident Chef at Cuvaison Winery in Napa and regularly appears on NBC's Today Show, ABC's Good Morning America, and CNN.

Zelo in Downtown Minneapolis is delicious and Jason's AbFab pick! MSP Airport is 3rd best for food and wine offerings according to Food and Wine Magazine. The New Orleans airport sparked a memory of yummy gumbo from Alexis from when? Bea Arthur called in and we shared some food childhood memories. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Zelo in Downtown Minneapolis is delicious and Jason's AbFab pick! MSP Airport is 3rd best for food and wine offerings according to Food and Wine Magazine. The New Orleans airport sparked a memory of yummy gumbo from Alexis from when? Bea Arthur called in and we shared some food childhood memories. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ask and you shall receive, folks. For years, Jen's followers have begged for a cookbook and quite literally willed it into existence, and now it's here in all its glory! For our November book club episode, Jen is joined by OG book club member Denise Gruzensky, who's been cooking her way through Feed These People and is ready to grill Jen (no pun intended) on her early influences, including; cooking with kids interrupting you every two seconds, what to do when your loved ones can't eat meat, and how to make your food work for you and your people. Happy Holidays and happy cooking!  If you're not already a member of the book club, there's so much more to discover in the conversations around amazing books we're reading together. Head to jenhatmakerbookclub.com after this episode to sign up!  * * * Thank you to our sponsors! Jen's Favorite Things Gift Guide | Listen to this special podcast episode for exclusive discounts on gifts that give back this holiday season! Thistle Farms | Use code ForTheLove to save 15% off the entire website excluding sale items   Join the Jen Hatmaker Book Club today! jenhatmakerbookclub.com    Thought-Provoking Quotes “I knew that I loved making delicious food and creating something great in the kitchen, but I noticed I really liked writing about it and to layer over two things that I loved. Because really I'm a writer first.” - Jen Hatmaker “I used all these years of just writing helter skelter on social media as a template. It isn't one by the way, that is not industry standard. But that's the way that I had figured out food writing, which was just outside of the typical structure.” - Jen Hatmaker “We're all laughing as we're cooking because intermittently there's comedy even in the recipe itself.” - Denise Gruzensky “I think when it comes to cooking, the sum is greater than its parts. Yes, it's just an onion and it's garlic and it's a sub sandwich, but something about it, like the process of it, the possibility of it, the nourishment of it and then the appreciation of it, it's like, Well, maybe I'll learn to paint, maybe I'll write a book. So, I hope that it inspires a little bit of creativity in everybody.” - Jen Hatmaker “I just had so much to learn and I was willing to learn anything and try anything. I feel like the Food Network, I joke about that all the time, that's really where I learned how to cook. I just watched those shows and I watched how they chopped things and I learned technique and I figured out they would teach me about flavors that went together and how to fix something that tasted flat. Just all these things that cooks know, but I did not.” - Jen Hatmaker “I'm on the other side of this just complete seed change in my life. I've learned a lot. I have something new to say. I have something new that I've experienced and learned and I'm not quite ready to write it, but I can see its edges starting to take a little shape.” - Jen Hatmaker   Guest's LinksDenise's website Denise's Instagram Denise's Facebook Denise's Twitter   Books & Resources Mentioned in This EpisodeMike Burbiglia Of Mess & Moxie Food Network H-E-B Southern Living  Real Simple  Food and Wine Magazine  Feed These People    Connect with Jen!Jen's website Jen's Instagram Jen's Twitter Jen's Facebook Jen's YouTube