Podcasts about wollensky

Today on the show we return to the world of New York City restaurants with two great conversations.Just because Michael Stillman's father is Alan Stillman, founder of the Smith & Wollensky and TGI Fridays chains, doesn't mean he grew up wanting to go into the family business. Indeed, Michael grew up in the business, but it took some time for him to get to where he is today: operating Quality Branded, the restaurant group behind Quality Italian, Quality Meats, Don Angie, Bad Roman, and many more. We talk about the current restaurant climate and what inspires Michael to dive headfirst into a restaurant concept. It's a really cool talk.And before that, we speak with the incredible chef Emma Bengtsson. Emma is the chef and partner of Aquavit, which is one of my favorite restaurants in New York. Emma joined us in the studio to talk about her cooking career, which started in Sweden and landed in New York City. We discuss Emma's expert baking, what she enjoys about running a busy kitchen, and much more with one of New York's top chefs.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us a textThe iconic Smith & Wollensky steakhouse first opened its doors in 1977 on the corner of Third Avenue and 49th Street in New York City. Wine Guy Aaron Sagendorf offers an exclusive behind-the-scenes look at this legendary Manhattan institution. For more info. Click here: https://www.smithandwollenskynyc.comCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Chef Bio:  Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine with his signature whimsical, boundlessly creative approach to food. In addition to being an internationally celebrated chef, Burke is a restaurateur, artist, philanthropist, businessperson, author, educator, art collector, puppeteer, minister and a doctor of business administration, honoris causa. David Burke Hospitality Management (DBHM) owns, manages, licenses, and consults with restaurants, hotels, clubs and schools worldwide. Currently, Burke and his DBHM team operate or orchestrate the culinary component of 20 restaurants and a retail- commercial bakery. They also oversee a growing roster of David Burke branded products, including cookware, bakeware, steak sauce, cutlery, and wine. At just 26, Burke's kitchen mastery won him the executive chef position of New York City's legendary River Café, where he earned a prestigious three-star review from The New York Times. While at River Café, he became the first (and remains the only) American to win the prestigious Meilleurs Ouvriers de France Diplome d'Honneur, cementing his status as a leading chef on the global culinary stage. He subsequently won Japan's Nippon Award for Excellence, and the Robert Mondavi Award of Excellence, all of which earned him a place in James Beard's Who's Who of Food and Beverage in America. Burke has been nominated twice for James Beard's Best Chef and was a familiar face on the popular Top Chef TV show. After opening several restaurants with the founder of the iconic Smith & Wollensky steakhouse brand, and having established a remarkable reputation, Burke set his sights on growing his brand. The first building block was the highly regarded David Burke & Donatella, which debuted in 2003. He went on to form a hospitality company that owned and operated numerous award-winning restaurants around the country.  It was during this period that Burke gained US patents for several innovations, including his famous Himalayan salt dry aging process for beef. In 2015, he founded DBHM to further expand his footprint and to showcase what had become he culinary, decorative, and operational hallmarks of the David Burke brand. The advent of the Covid-19 pandemic threatened that growth; however, Burke continued to push forward. He created the #Feed the Heroes program, which prepared and delivered more than 100,000 meals to frontline workers and charities. And, rather than retrenching, he opened eight new Burke-branded restaurants in North Carolina, Saudi Arabia and his home state of New Jersey between March 2020 and the send of 2022. A feat that helped earn him an Entrepreneur of the Year Award from Ernst & Young. In New Jersey, where he now has nine restaurants and a bakery, Burke also established the David Burke Scholarship at Brookdale Community College for which his annual donation of $10,000 pays the tuition for two students every year – one a culinary arts major, the other majoring in hospitality management. With the pandemic in the rear-view mirror, he is focusing on building a national presence for what is now Dixie Lee Bakery by David Burke, establishing Red Horse by David Burke as a burgeoning steakhouse brand along with that of The Fox & The Falcon by David Burke. In 2023 he opened the second and third Red Horse, along with the first and second Fox & Falcon. Indeed, 2023 was a banner year for Burke with the opening of six restaurants and being awarded an honorary doctorate in business administration by Johnson & Wales. It also saw him enter the fast casual arena with the December debut of the innovative Park Ave Kitchen by David Burke, a restaurant showcasing two concepts – a 50-seat European-style grab-n-go cafe with service and a chic modern American brasserie for upscale dining. So far in 2024, Burke has opened Bernie's at the Red Horse by David Burke in New Jersey's historic Bernards Inn as a live entertainment venue and launched the G.O.A.T. Pizza brand, with its first Cornelius, NC location, his third brand launch I three years. Burke is currently building out a waterfront restaurant in Palm Beach County; it's 2025 will mark his first entry into the Florida market. He is also working on the restaurant operations for a soon-to-be-announced major hotel and retail project, involving another historic New Jersey property. Website https://chefdavidburke.com/ 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

Maurice Abboudi is an experienced board member, operator, investor and advisor to the hospitality and leisure sector. He was the board advisor to Just Eat 2016 -2019 and previously Director of Business Development at Domino's Pizza Group. He is also an advisor to several restaurant groups including ASK/Zizzi, Wagamama, Tortilla, Chipotle, Smith & Wollensky, and Vice-chair of the British Takeaway Campaign.We dive into the challenges of growing restaurant delivery services, from increasing order sizes to targeting corporate orders. Maurice shares his journey from starting a pizza delivery business to working with major players like Domino's and Just Eat. We also explore the evolution of last-mile delivery, the role of third-party companies, and the critical issue of managing peak times and customer data.Links MentionedMaurice Abboudi on LinkedInLike the show? We'd be hugely grateful if you could help us spread the word by taking 1 minute to leave us a rating and review on your podcast platform of choice. Full instructions at https://www.thedelivery.world/ratingsandreviews

A photo of Karen Read's lawyer, Alan Jackson, embracing his client has surfaced, raising concerns about its potential impact on a retrial. The image, obtained by Fox News Digital and other outlets, shows Jackson in a cozy embrace with Read outside a Boston restaurant on June 27, after the case had been given to the jury for deliberation. "Perception is everything, and if that photo is authenticated of the lawyer cuddling with his client, I can certainly tell you that's something that's not a good look," former Washington, D.C., homicide detective Ted Williams told Fox News. Jackson, a high-powered defense lawyer, has not responded to requests for comment about the photo. Jackson and David Yannetti were Read's attorneys, who successfully argued that the accusations against her were part of an elaborate cover-up and frame job. Their defense led to a deadlocked jury after nearly 26 hours of deliberation, resulting in a mistrial. Read, a 44-year-old financial analyst, walked out of the Dedham, Massachusetts, courthouse a free woman after two years of conspiracies and venomous rhetoric against her and the family and friends of her boyfriend, Boston police officer John O'Keefe, whom she was accused of killing. However, the case is far from over. "The Commonwealth intends to re-try the case," prosecutors said before a smiling Read and her lawyers finished speaking to her supporters and news outlets following Monday's mistrial. The narrative surrounding the case has heavily focused on Read, turning the Boston suburb of Canton into a civil war-like atmosphere, with the death of O'Keefe becoming more of a footnote than the center of the story. "It's turned into the Karen Read show," O'Keefe's brother, Paul O'Keefe, told CBS Boston. "She walks through a crowd that cheers her on. She goes in public and takes pictures and signs autographs." The controversial photo shows Read cuddling up to Jackson outside Smith & Wollensky, a high-end Boston steakhouse, last week as jurors deliberated whether she murdered her Boston cop boyfriend in 2022. The iPhone live photo appeared to capture Jackson, a star criminal defense attorney from Los Angeles, wrapping his client in an embrace — with one arm around her midsection and another tight across her chest. "I was eating dinner with my wife and I happened to look out and see them outside, and it looked wrong and inappropriate, so I just grabbed the closest phone and took a picture," said the photographer, who did not want to be named. "It was just her attorney kinda I don't know what you would call it. It looked inappropriate for an attorney-client type situation." The Smith & Wollensky where the snap was taken is not far from a North End restaurant where Read and Jackson were earlier photographed dining with members of the legal team, wearing the same outfits seen in the embrace photo – a dark sleeveless top on Read, and a navy blue T-shirt and blue jeans on Jackson. Before the embrace, Read was beckoned to join two people for a photo. Those people's outfits — a blue collared shirt and dark shoes on one man, and a rectangular black watch on the other — matched the same outfits worn by the others in the North End dinner photo. As the case moves towards a retrial, the controversial photo and its implications for the defense team are likely to play a significant role in the proceedings. The highly publicized nature of the case and the intense emotions it has stirred in the community ensure that the upcoming retrial will be closely watched by both supporters and critics of Karen Read. Want to listen to ALL of our podcasts AD-FREE? Subscribe through APPLE PODCASTS, and try it for three days free: https://tinyurl.com/ycw626tj Follow Our Other Cases: https://www.truecrimetodaypod.com The latest on The Downfall of Diddy, The Karen Read Trial, Catching the Long Island Serial Killer, Awaiting Admission: BTK's Unconfessed Crimes, Delphi Murders: Inside the Crime, Chad & Lori Daybell, The Murder of Ana Walshe, Alex Murdaugh, Bryan Kohberger, Lucy Letby, Kouri Richins, Malevolent Mormon Mommys, Justice for Harmony Montgomery, The Murder of Stephen Smith, The Murder of Madeline Kingsbury, and much more! Listen at https://www.truecrimetodaypod.com

A photo of Karen Read's lawyer, Alan Jackson, embracing his client has surfaced, raising concerns about its potential impact on a retrial. The image, obtained by Fox News Digital and other outlets, shows Jackson in a cozy embrace with Read outside a Boston restaurant on June 27, after the case had been given to the jury for deliberation. "Perception is everything, and if that photo is authenticated of the lawyer cuddling with his client, I can certainly tell you that's something that's not a good look," former Washington, D.C., homicide detective Ted Williams told Fox News. Jackson, a high-powered defense lawyer, has not responded to requests for comment about the photo. Jackson and David Yannetti were Read's attorneys, who successfully argued that the accusations against her were part of an elaborate cover-up and frame job. Their defense led to a deadlocked jury after nearly 26 hours of deliberation, resulting in a mistrial. Read, a 44-year-old financial analyst, walked out of the Dedham, Massachusetts, courthouse a free woman after two years of conspiracies and venomous rhetoric against her and the family and friends of her boyfriend, Boston police officer John O'Keefe, whom she was accused of killing. However, the case is far from over. "The Commonwealth intends to re-try the case," prosecutors said before a smiling Read and her lawyers finished speaking to her supporters and news outlets following Monday's mistrial. The narrative surrounding the case has heavily focused on Read, turning the Boston suburb of Canton into a civil war-like atmosphere, with the death of O'Keefe becoming more of a footnote than the center of the story. "It's turned into the Karen Read show," O'Keefe's brother, Paul O'Keefe, told CBS Boston. "She walks through a crowd that cheers her on. She goes in public and takes pictures and signs autographs." The controversial photo shows Read cuddling up to Jackson outside Smith & Wollensky, a high-end Boston steakhouse, last week as jurors deliberated whether she murdered her Boston cop boyfriend in 2022. The iPhone live photo appeared to capture Jackson, a star criminal defense attorney from Los Angeles, wrapping his client in an embrace — with one arm around her midsection and another tight across her chest. "I was eating dinner with my wife and I happened to look out and see them outside, and it looked wrong and inappropriate, so I just grabbed the closest phone and took a picture," said the photographer, who did not want to be named. "It was just her attorney kinda I don't know what you would call it. It looked inappropriate for an attorney-client type situation." The Smith & Wollensky where the snap was taken is not far from a North End restaurant where Read and Jackson were earlier photographed dining with members of the legal team, wearing the same outfits seen in the embrace photo – a dark sleeveless top on Read, and a navy blue T-shirt and blue jeans on Jackson. Before the embrace, Read was beckoned to join two people for a photo. Those people's outfits — a blue collared shirt and dark shoes on one man, and a rectangular black watch on the other — matched the same outfits worn by the others in the North End dinner photo. Want to listen to ALL of our podcasts AD-FREE? Subscribe through APPLE PODCASTS, and try it for three days free: https://tinyurl.com/ycw626tj Follow Our Other Cases: https://www.truecrimetodaypod.com The latest on The Downfall of Diddy, The Karen Read Trial, Catching the Long Island Serial Killer, Awaiting Admission: BTK's Unconfessed Crimes, Delphi Murders: Inside the Crime, Chad & Lori Daybell, The Murder of Ana Walshe, Alex Murdaugh, Bryan Kohberger, Lucy Letby, Kouri Richins, Malevolent Mormon Mommys, Justice for Harmony Montgomery, The Murder of Stephen Smith, The Murder of Madeline Kingsbury, and much more! Listen at https://www.truecrimetodaypod.com

A photo of Karen Read's lawyer, Alan Jackson, embracing his client has surfaced, raising concerns about its potential impact on a retrial. The image, obtained by Fox News Digital and other outlets, shows Jackson in a cozy embrace with Read outside a Boston restaurant on June 27, after the case had been given to the jury for deliberation. "Perception is everything, and if that photo is authenticated of the lawyer cuddling with his client, I can certainly tell you that's something that's not a good look," former Washington, D.C., homicide detective Ted Williams told Fox News. Jackson, a high-powered defense lawyer, has not responded to requests for comment about the photo. Jackson and David Yannetti were Read's attorneys, who successfully argued that the accusations against her were part of an elaborate cover-up and frame job. Their defense led to a deadlocked jury after nearly 26 hours of deliberation, resulting in a mistrial. Read, a 44-year-old financial analyst, walked out of the Dedham, Massachusetts, courthouse a free woman after two years of conspiracies and venomous rhetoric against her and the family and friends of her boyfriend, Boston police officer John O'Keefe, whom she was accused of killing. However, the case is far from over. "The Commonwealth intends to re-try the case," prosecutors said before a smiling Read and her lawyers finished speaking to her supporters and news outlets following Monday's mistrial. The narrative surrounding the case has heavily focused on Read, turning the Boston suburb of Canton into a civil war-like atmosphere, with the death of O'Keefe becoming more of a footnote than the center of the story. "It's turned into the Karen Read show," O'Keefe's brother, Paul O'Keefe, told CBS Boston. "She walks through a crowd that cheers her on. She goes in public and takes pictures and signs autographs." The controversial photo shows Read cuddling up to Jackson outside Smith & Wollensky, a high-end Boston steakhouse, last week as jurors deliberated whether she murdered her Boston cop boyfriend in 2022. The iPhone live photo appeared to capture Jackson, a star criminal defense attorney from Los Angeles, wrapping his client in an embrace — with one arm around her midsection and another tight across her chest. "I was eating dinner with my wife and I happened to look out and see them outside, and it looked wrong and inappropriate, so I just grabbed the closest phone and took a picture," said the photographer, who did not want to be named. "It was just her attorney kinda I don't know what you would call it. It looked inappropriate for an attorney-client type situation." The Smith & Wollensky where the snap was taken is not far from a North End restaurant where Read and Jackson were earlier photographed dining with members of the legal team, wearing the same outfits seen in the embrace photo – a dark sleeveless top on Read, and a navy blue T-shirt and blue jeans on Jackson. Before the embrace, Read was beckoned to join two people for a photo. Those people's outfits — a blue collared shirt and dark shoes on one man, and a rectangular black watch on the other — matched the same outfits worn by the others in the North End dinner photo. As the case moves towards a retrial, the controversial photo and its implications for the defense team are likely to play a significant role in the proceedings. The highly publicized nature of the case and the intense emotions it has stirred in the community ensure that the upcoming retrial will be closely watched by both supporters and critics of Karen Read. Want to listen to ALL of our podcasts AD-FREE? Subscribe through APPLE PODCASTS, and try it for three days free: https://tinyurl.com/ycw626tj Follow Our Other Cases: https://www.truecrimetodaypod.com The latest on The Downfall of Diddy, The Karen Read Trial, Catching the Long Island Serial Killer, Awaiting Admission: BTK's Unconfessed Crimes, Delphi Murders: Inside the Crime, Chad & Lori Daybell, The Murder of Ana Walshe, Alex Murdaugh, Bryan Kohberger, Lucy Letby, Kouri Richins, Malevolent Mormon Mommys, Justice for Harmony Montgomery, The Murder of Stephen Smith, The Murder of Madeline Kingsbury, and much more! Listen at https://www.truecrimetodaypod.com 

A photo of Karen Read's lawyer, Alan Jackson, embracing his client has surfaced, raising concerns about its potential impact on a retrial. The image, obtained by Fox News Digital and other outlets, shows Jackson in a cozy embrace with Read outside a Boston restaurant on June 27, after the case had been given to the jury for deliberation. "Perception is everything, and if that photo is authenticated of the lawyer cuddling with his client, I can certainly tell you that's something that's not a good look," former Washington, D.C., homicide detective Ted Williams told Fox News. Jackson, a high-powered defense lawyer, has not responded to requests for comment about the photo. Jackson and David Yannetti were Read's attorneys, who successfully argued that the accusations against her were part of an elaborate cover-up and frame job. Their defense led to a deadlocked jury after nearly 26 hours of deliberation, resulting in a mistrial. Read, a 44-year-old financial analyst, walked out of the Dedham, Massachusetts, courthouse a free woman after two years of conspiracies and venomous rhetoric against her and the family and friends of her boyfriend, Boston police officer John O'Keefe, whom she was accused of killing. However, the case is far from over. "The Commonwealth intends to re-try the case," prosecutors said before a smiling Read and her lawyers finished speaking to her supporters and news outlets following Monday's mistrial. The narrative surrounding the case has heavily focused on Read, turning the Boston suburb of Canton into a civil war-like atmosphere, with the death of O'Keefe becoming more of a footnote than the center of the story. "It's turned into the Karen Read show," O'Keefe's brother, Paul O'Keefe, told CBS Boston. "She walks through a crowd that cheers her on. She goes in public and takes pictures and signs autographs." The controversial photo shows Read cuddling up to Jackson outside Smith & Wollensky, a high-end Boston steakhouse, last week as jurors deliberated whether she murdered her Boston cop boyfriend in 2022. The iPhone live photo appeared to capture Jackson, a star criminal defense attorney from Los Angeles, wrapping his client in an embrace — with one arm around her midsection and another tight across her chest. "I was eating dinner with my wife and I happened to look out and see them outside, and it looked wrong and inappropriate, so I just grabbed the closest phone and took a picture," said the photographer, who did not want to be named. "It was just her attorney kinda I don't know what you would call it. It looked inappropriate for an attorney-client type situation." The Smith & Wollensky where the snap was taken is not far from a North End restaurant where Read and Jackson were earlier photographed dining with members of the legal team, wearing the same outfits seen in the embrace photo – a dark sleeveless top on Read, and a navy blue T-shirt and blue jeans on Jackson. Before the embrace, Read was beckoned to join two people for a photo. Those people's outfits — a blue collared shirt and dark shoes on one man, and a rectangular black watch on the other — matched the same outfits worn by the others in the North End dinner photo. As the case moves towards a retrial, the controversial photo and its implications for the defense team are likely to play a significant role in the proceedings. The highly publicized nature of the case and the intense emotions it has stirred in the community ensure that the upcoming retrial will be closely watched by both supporters and critics of Karen Read. Want to listen to ALL of our podcasts AD-FREE? Subscribe through APPLE PODCASTS, and try it for three days free: https://tinyurl.com/ycw626tj Follow Our Other Cases: https://www.truecrimetodaypod.com The latest on The Downfall of Diddy, The Karen Read Trial, Catching the Long Island Serial Killer, Awaiting Admission: BTK's Unconfessed Crimes, Delphi Murders: Inside the Crime, Chad & Lori Daybell, The Murder of Ana Walshe, Alex Murdaugh, Bryan Kohberger, Lucy Letby, Kouri Richins, Malevolent Mormon Mommys, Justice for Harmony Montgomery, The Murder of Stephen Smith, The Murder of Madeline Kingsbury, and much more! Listen at https://www.truecrimetodaypod.com

World Gym世界健身要在高雄左營開店囉！全新獨棟千坪健身房，配備國際級重訓、有氧健身器材，還有游泳池、三溫暖、團體課程一應俱全，豐富你的運動體驗。早鳥優惠享入會費0元，立即登記參觀領限量好禮！https://fstry.pse.is/5yrd65 —— 以上為播客煮與 Firstory Podcast 廣告 —— 在台北，想要吃高空夜景餐廳有哪些選擇？除了之前介紹過的Sea to Sky外，還有這家位於微風南山47樓的Smith & Wollensky Taipei，一定要來！47樓的高空可鳥瞰台北市，而且101大樓就在旁邊，從落地窗往下看更是驚人！對了，這間連鎖餐廳，也是股神巴菲特最愛的牛排館，從2000年起在紐約曼哈頓的本店舉辦慈善餐會，素負盛名的我前一陣子也跑去吃了。這間餐廳一樣也有素食餐單，朋友點了菲力牛排，屬於「溼式熟成」，非常軟嫩且不見血，難怪股神巴菲超級愛。想了解更多吃飯的有趣小細節嗎？趕快來收聽本集的節目分享吧！ -- 60秒精華影片分享：https://bit.ly/4aBYGLx 推薦使用「永豐永傳世界卡」，兩人五折省下50%：https://bit.ly/47smqzR 立即入手永豐信用卡：https://lihi1.com/5Q4Tz -- 小額贊助支持本節目： https://open.firstory.me/user/ckdpsqfmxifcf0862q6efk1qa 留言告訴我你對這一集的想法： https://open.firstory.me/user/ckdpsqfmxifcf0862q6efk1qa/comments Powered by Firstory Hosting

In what may be the longest Daily Smash to date, Rick & Kelly share videos of Kelly's Micro-Needling experience at Cosmeticare, their Engagement Anniversary lunch at Smith & Wollensky, a walk on Miami Beach and Jolie setting up her freshly cleaned fish tank, plus the ICEMAKER FROM HELL, the VICE response, a TIMBALAND sighting, a CHECK in the MAIL and a bizarre naked creature invades Utah IN THE NEWS! The Daily Smash is brought to you by IYLIA WINE! Get your first 2 bottles at 20% OFF or FREE SHIPPING on 3 bottles or more using the discount code RICK&KELLY20 at https://IYLIA.COM Get your Daily Smash and Rick & Kelly Show hats and sweatshirts at https://RickKellyShow.com #bravo #bravocon #rhoc #realhousewives #vice #vicenews #vicetv #microneedling #cosmeticare #fish #fishtank #check #checkinthemail #swag #engagement #miamibeach #sand #cruise #cruiseship #beach #timbaland #documentary #scarecrow #sculpture #utah #timbaland

This episode of Cork Rules explores the wine list of Smith and Wollensky on the Upper East Side of New York City. Certified sommelier Maria Valetta and Robert Tas review a great wine list, explain what verticals are, point out a few value wines that offer exceptional value without compromising quality, and they identify a few outliers on the list for the adventurous wine lover.  Wines reviewed include: 2020 Louis Jadot Macon Village, France 2019 PAX Gamay, California 2018 Aperture Cabernet, Sonoma  Coast For more information on today's episode and the wines you love to love, visit www.corkrules.com.

Ending Restaurant Week Las Vegas with this High End Chain Smith & Wollensky. I was nervous going in wondering if it was going to be worth the hype or if would land flat. Guess you'll have to listen to the episode to find out if I will be going back or making this a one and done. Checkout the video of my experience at the handles below: Instagram: @conciergeconfidential_lv, @brian_ortega26 Tic Tok: @KeystoVegas Twitter: @KeystoVegas Youtube: Concierge Confidential

David Burke has been wowing his customers and fellow chefs for decades. He was already executive chef of the legendary River Café in Brooklyn, N.Y. at the age of 26, and while he was there got a three-star review in The New York Times. He went on to head up the kitchens of the Smith & Wollensky restaurant group, including Park Avenue Café, Maloney & Porcelli, Cité, the Post House, and others, and became an expert at steak in the process. He went on to open critically acclaimed Davidburke & Donatella among other restaurants in New York City.These days he spends most of his time running restaurants in his home state of New Jersey, but he still has one restaurant in New York City, David Burke Tavern, and he's planning on opening another one, a modern brasserie called 277 Park Avenue, later this year. He also recently started running the Port City Club in Cornelius, N.C.Burke is credited with having invented many dishes, including the swordfish chop and cake pops. He has treated guests to candles made of beef tallow that they could pour over their beef, and served food on blocks of pink Himalayan salt before anyone else was doing that. He also created an aging room for beef lined with the salt.In April 2022 he purchased 89-year-old Dixie Lee Bakery and incorporated its products into his business. He also recently established the David Burke Scholarship at Brookdale Community College in Lincroft, N.J., for which his annual donation of $10,000 pays the tuition for two students every year: one for a culinary arts major, and one for someone studying hospitality management. Burke recently discussed his approach to running restaurants, his perspective on where the industry is going, and food that he's excited about.

Ria Montes has been chef de cuisine of Estuary at the Conrad Washington, D.C., hotel for a little over a year now, and in celebration of Asian and Pacific Islander Heritage Month in May, this Filipina American celebrated with her guests by laying out a traditional kamayan feast. Literally meaning “by hand,” this smörgåsbord is a customary celebration among family and friends.Montes was raised in a Filipino family in the Queens neighborhood of Forest Hills, N.Y., and developed a love of cooking when preparing meals with that family.She attended the French Culinary Institute in New York City and began cooking in restaurants there, including Smith & Wollensky and Andaz. She later moved to D.C. to work as sous chef under Brad Deboy at Blue Duck Tavern, and then moved on to work for Opie Brooks at A Rake's Progress. That restaurant closed during lockdown and Montes worked at Albi, also. In D.C., and then rejoined Brooks at a new restaurant No Goodbyes, before joining the Conrad team.In this interview she discusses working with her senior sous chef Sean Tew, collaborating with other women chefs as well as sommeliers and farmers, and what she loves most about working in restaurants.

In the second hour of The Vince Coglianese Show, Vince speaks with Eddie Scarry, Columnist at the Federalist and author of “Liberal Misery: How the Hateful Left Sucks Joy Out of Everything and Everyone.” Vince and Eddie discuss how the men who stepped up stopping Jordan Neely's subway attack should be praised. Mainstream media outlets start attacking Vivek Ramaswamy. The Biden WH is frustrated by the Hunter attention. Susan Rice's replacement is picked. Rochelle Wallensky announces she will thankfully be leaving the White House soon.         For more coverage on the issues that matter to you visit www.WMAL.com, download the WMAL app or tune in live on WMAL-FM 105.9 from 3-6pm.   To join the conversation, check us out on social media: @WMAL @VinceCoglianese   See omnystudio.com/listener for privacy information.

Rick & Kelly share behind the scenes & other videos from Rick's appearance on NEWSMAX and their dinner at Smith & Wollensky, plus a quick tour of Kelly's cousin's amazing brownstone in NYC, and some of YOUR COMMENTS as Rick's book tour continues! ORDER "CHASING CATASTROPHE" TODAY ON AMAZON.COM! HARDCOVER & AUDIO VERSIONS AVAILABLE... #chasingcatastrophe #author #newsmax #gregkelly #bobsellers #anchorman #smithandwollensky #brownstone #mrbrownstone #viewercomments #booktour #jefflewis #siriusradio

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On this Taste Test Episode Sigi samples "Wakanda Forever." Find out why he likens the sequel to a visit to the decadent steakhouse Smith and Wollensky. Beware listeners this episode is filled with SPOILERS. So, get your tickets to watch "Wakanda Forever" in theaters, then download and listen to this taste test! Listen in as Sigi takes Jezzie through the long awaited movie by Ryan Coogler with returning cast members including Angela Basset (Queen Ramonda), Letitia Wright (Shuri), Lupita N'yongo (Nakia), Danai Gurira (Okoye), Winston Duke (M'Baku), Martin Freeman (Everett Ross)  and new cast members Dominique Thorne (Riri), Tenoch Huerta Mejia (Namor)  and Michaela Coel (Aneka). The country of Wakanda collectively wades through their grief as they mourn the unexpected passing of their leader, T'challa. Meanwhile the search for vibranium leads to the discovery of an underwater civilization called Talokan, led by their leader Namor. Armed with charged fight scenes,  great cameos, a beautiful homage to the late Chadwick Boseman/T'Challa and a tearful mid credits scene, "Wakanda Forever" is the definite must-see movie for MCU Phase 4.

This episode of CorkRules explores the wine list of Smith and Wollensky on the upper east side of New York City.  Wines reviewed include: 2020 Louis Jadot Macon Village PAX 2019 Gamay, the 2018 Aperture Cabernet from Sonoma 2018 Hourglass blueline estate cabernet from Napa Valley.   For more information on today's episode and the wines you love to love, visit www.corkrules.com.

格莱德基金会表示，巴菲特计划举办其第 21 届也是最后一次慈善午餐拍卖活动，目的是为旧金山一家无家可归者慈善机构格莱德（Glide）基金会筹集资金。此次慈善午餐将于 6 月 12 日在 eBay 上开拍，起拍价为 2.5 万美元，持续到 6 月 17 日。拍卖中标者和多达七位客人将在曼哈顿的史密斯与沃伦斯基（Smith & Wollensky）牛排馆与巴菲特共进午餐。午餐会上唯一不能谈论的话题是：巴菲特接下来可能会买什么。

  This podcast discusses how the nonprofit sector is lagging behind the rest of the economy in terms of pandemic recovery. George and Nick discuss how nonprofits are being impacted by the pandemic and the challenges they face in terms of fundraising and providing services. They also talk about how the sector is trying to adapt and the role that nonprofits play in fighting climate change. Nonprofit news summaries weekly.    Nonprofits Play Unique Role In Push For Climate Resilience This Earth Day As Earth Day was celebrated across the world this past week, nonprofits continue to serve vital and unique roles in contributing to our understanding of the changing climate and its effects on our global community. International NGO the International Crisis Group published an interactive visual explainer on how climate change exacerbates civil unrest and humanitarian fragility. More locally, two New York City-based nonprofits, Central Park Conservancy and Natural Areas Conservancy have teamed up with the Yale School of the Environment to launch the Central Park Climate Lab, according to Reuters. The program seeks to better understand the NYC metro area's increasingly extreme weather and how parks may be part of that solution. Read more ➝   Pandemic Recovery Stalls In Comparison To Broader Economy As reported by The NonProfit Times, the nonprofit sector's post-pandemic recovery is lacking behind that of the broader economy, according to data from an analysis by Independent Sector. While giving has largely remained steady, it is not keeping pace with the broader growth experienced by the economy at large. Additionally, the sector remains down approximately 495,000 jobs. Read more ➝   Summary Union Mental Health Workers Strike for Better Conditions at Nonprofit in New London | NBC Connecticut  Warren Buffett to host final charity lunch for San Francisco nonprofit | The Mighty 790 KFGO Are Colorado's nonprofit hospitals giving enough to their communities to justify tax exemptions? New reports offer different answers. | The Denver Post Seeds of change: Landfill, nonprofit launch next phase of Making Trash Bloom project | Northern Virginia Daily   Resource: Universal Google Analytics going away...   Transcript [00:00:00] This week on the nonprofit news feed. Well, we are talking about earth day and the various events that happened and news that came out as well as some top level news on pandemic recovery, maybe stalling, a little bit for nonprofits. Nick has it going. [00:00:17] It's going. [00:00:18] good, George. I can start us off with our first story. And this is about the role of nonprofits in fighting. Emergency. So coming on the heels of an I P C C report, that is the intergovernmental panel on climate change, which says it's. Now we're never with addressing carbon emissions in the atmosphere to stave off a climate catastrophe. [00:00:44] We want it to highlight the role of a couple different nonprofits and NGOs fighting climate change in different capacities. The first one we highlighted in this story was the international NGO, the international crisis group, which published a really cool interactive feature about how climate change leads to conflict in countries that are seeing the effects of climate change firsthand. [00:01:14] It's just a great visualization. They always do such great visual journalism work. And I think it really. Emphasizes the importance of looking at climate. When we think about broader political, social, cultural, and unfortunately conflict on a global scale, another angle we wanted to approach this story a little bit more locally to probably many of our listeners is that. [00:01:42] To New York city based non-profits the central park Conservancy and natural areas Conservancy have teamed up with the Yale school of the environment to launch the central park climate lab. And this is a really cool one. According to Reuters, the program seeks to better understand the New York city Metro areas, increasingly extreme weather. [00:02:03] And how parks may be part of that solution. And they're setting up all sorts of different scientific measuring equipment and are going to be using central park as essentially an open air laboratory for climate science. So what does it take a couple of different angles on this approach to climate change coming off the heels of earth day, but George, what's your take on how non-profits can address climate? [00:02:29] Yeah, I think non-profits have already been addressing climate change for me. It's about how you kind of. How do you call this a crisis day in and day out and pull toward these? Like, long-term if the Celsius gets to like two degrees increase and what happens then it's tough because you have to find different narratives inside of it. [00:02:51] And I think one of the things that the international NGO international crisis group did was just [00:02:57] far more visual in terms of explaining this. So one of the links that we did include in this gets back to like how nonprofits can look at it. Show me the visual, honestly. And this is a really amazing dynamic presentation of what's going on, but then you like juxtapose that with the IPC sixth assessment report, which like even the summary needs a summary of the summary. [00:03:19] And I think one takeaway is that shirt a highly technical documents are what are needed for maybe policy advisors, but that doesn't get the donor out of bed. And I think it's much more. Visualizing what it looks like in, that's why we went from like very macro to very micro into saying like, this is what it looks like in central park, but these issues touch upon of course, issues of social justice based on the way that you solve for it. [00:03:43] And also the potential impacts for it. So it's on both sides. And so peeling out those stories and again, making it visual, making it simple while also not making it a kind of hopeless. Right. If, if you said. That is far, far, far beyond the capabilities of what people can do the, the responses giving up. [00:04:03] And so sometimes I look at some of these reports and visuals and like, all right, so I got to give I'm, I'm not gonna, I'm not gonna drive less. How, how can I solve this? So you have to, you have to tow that very carefully. I think in communications around this, and every year around earth day, we see a lot of reports coming in and it's good to, to continue to remind our constituents on how this issue touches. [00:04:25] Absolutely. And I think it's also, there's so many threads. You can take this story, right? Cause it's so. Interconnected and inextricably linked with so many other parts of the global economy and discussions about natural resources. And now we're starting talking about global oil prices and sanctions and conflict, and all of these things come together. [00:04:48] So threading that narrative in a way that doesn't discount any of those really important factors, I think is super important to your point, but we can. We set realistic, but ambitious goals we can get there. All right. Our next story comes from the nonprofit times and it's how the nonprofit sectors post pandemic recovery is lacking behind that, of the broader economy. [00:05:14] So according to data from an analysis by independent sector, while charitable giving has largely remained steady year over year. It is not keeping pace with the broader growth experienced by the economy at large. And additionally, the nonprofit sector remains down approximately 495,000 jobs. From, I believe approximately the 1.6, it was down at the height of the. [00:05:41] This, both these factors are present a lag behind the broader us economy, which despite higher prices is kind of steamrolling ahead with a hyper competitive job market and pretty significant growth. So George, just something to keep an eye on. As we look at the nonprofit sector as a whole. [00:06:03] Yeah, I'm not super surprised to see a lagging, but it is. Sort of interesting to see that, that recovery there, and in terms of numbers of jobs, one of the places I just always look@isidealist.org. And if you just pop on there currently, they're like 8,800 jobs on just broadly and open and, and listed out there. [00:06:26] So it is one of the larger job networks for, for nonprofit. It's some something to watch. And I think it'll, you'll begin increasing and catching up as services, get back to back to more of a normal endemic. Hey, we can go back to work. Hey, we can have preschool programs more regularly and that need is only going to simply increase. [00:06:52] I think over time. [00:06:53] Absolutely. I agree. And I think that. The charitable sector as a whole is not immune from broader trends in the economy, like an increase in wages that puts pressure on employers to find qualified candidates for jobs. There's a lot of factors here and this actually takes us into our next story in the summary. [00:07:18] And this comes from a local NBC affiliate in Connecticut about how. Union mental health workers are striking for better conditions at a nonprofit in new London. So these workers are essentially outsourced mental health professionals paid for. By local government and they have gone on a strike to demand higher wages. [00:07:43] We've covered stories before about how nonprofits, particularly some nonprofit health providing organizations are really struggling to compete with wages. Even with. Local fast food restaurants, for example. And I think this is an example of workers kind of exercising their power here to demand higher wages, but again, a different angle to the broader macro economic trends we've been talking. [00:08:13] Yeah. For mental health. The type of work is this may be a small story in some respects, but as a, as a larger narrative. And it fits in very, very clearly, especially in a service of mental health, which is at an all time high in terms of demand because of the mental taxes that have been put on communities due to COVID. [00:08:33] And then on top of that inflation. And so again, nonprofits, it skills me like nonprofits don't have. The the money lover necessarily to say like, okay, everyone who's paying services, you have to all pay 10% more. I don't like the money button. Isn't there in the same way that gas stations can change their rates. [00:08:53] McDonald's can up the price. That's just not not there at the same point. Yeah. These workers absolutely need to get paid in line with the services they're providing. It's just, it it's takes longer to get there. A hard place for non-profits for sure. In direct service industries. [00:09:12] Absolutely. I think those are great points. All right, I'll take us into our next story. And this comes from K F G o.com. And it's a story about how Warren buffet is hosting a charity dinner. I guess the setup here is you can pay. In an auction, a large and absurd amount of money, frankly, to join Warren buffet at the Valencia steakhouse and Smith and Wollensky steakhouse in Manhattan. [00:09:45] Excuse me. Previous winners have included a cryptocurrency entrepreneur Justin's son who paid a record $4.57 million for the privilege of dining with Mr. Buffet back in 2019. But this is the last time. Apparently this will be happening. Mr. Buffet is quite old and this, this is going to be the last such charity lunch, but George, I'm not super knowledgeable about the, the mega wealthy philanthropy charity universe. [00:10:17] And even here, it seems like cult of personality, most around Warren buffet, and I guess is investing prowess. But what's, what's your take on this? [00:10:26] I just had to call it out and put it up at the top because this is the 21st time that he's done it. And in my mind, this is the, this has created a whole model of auctioning off a lunch with a VIP that many nonprofits have, have taken and run with and has raised a significant amount of money. And it's just an amazing way, I guess now it's not. [00:10:51] New and clever, but it's an amazing way to say, Hey, we have somebody who may be able to write a big check, but more importantly, would you be willing to auction off a lunch, something simple? It seems that then rose was able to raise a lot more money for, for glide over the years. And it's a I don't know, it's just sort of like an interesting note that like, all right, this is the final lunch that he is optioning off. [00:11:17] And I think a lot of other nonprofits have done that. I think there is a takeaway here for organizations to come back to this, especially as guess what like more and more people are now able to go have lunch together. How can you maybe bring this back into a fundraising, ask of some of the people on your team. [00:11:35] If you've got some of those board members who they are saying like, Hey Buffet's stopping. Can we start? Can you say, Hey, for the next five years, can we auction off a lunch? Some of the risks can be that, like I crashed my own house party cause no one came. You want to make sure there are people that are going to bid on it. [00:11:50] And it's just a funny way of saying like, if you have somebody impressive, but then nobody bids, that is not a good thing. So there's a little bit of that risk as well. And you can also take a look at some of the models on this, on the charity buzz networks and these auction networks to see how these are packaged also. [00:12:08] Absolutely. That's a great point. There's a whole industry of auctioning off kind of celebrity access. For charity, I somewhat famously donated to the Obama campaign back in 2012 for the chance to get a lunch with Barack Obama. And my dream did not come true, but I donated to the cause and now my email lives on in infamy. [00:12:33] All right. Our next story is a follow-up on one. We did a couple of weeks ago, and this comes from the Denver post and it's a follow-up on how Colorado's nonprofit hospitals. A different take, I should say, on how Colorado's nonprofit hospitals are giving enough to their communities. So the follow-up is in a fairly splashy report from the lown Institute or loan Institute, a think tank that focuses on healthcare reform, posited that most of our major American. [00:13:08] Nonprofit hospitals are not reinvesting enough in their communities. And the take of this article was that actually to George, the point you raised when we recorded that podcast, is that actually the more important question is How these hospitals are offering free or discounted care to people who can't pay. [00:13:28] So it just adds a little bit more nuance on a couple of different angles, that story there, particularly related to Colorado, but George why'd, you include the story in our rundown. [00:13:37] I think it's a follow on of that larger report that we talked about and what that looks at a local level and more and more papers in journalism now looking into, Hey, isn't that interesting? Yeah, you do get attacks. Advantage of being a 5 0 1 C3. So wait a minute. W w the community service, the service to the people in this community? [00:14:00] What does that actually look like? Or unfortunately, sometimes are you the number one reason, many of our. Neighbors declaring bankruptcy. And I'm not saying that that's the case here, but it's following the larger report and the work that a large sort of research and nonprofit funding can have to then move the needle locally. [00:14:20] And it's part of maybe even a potential press, press push and press awareness to, to now pay attention to and in, in whatever sector that you work in. But this is following it through, through hospitals, for sure. [00:14:32] Absolutely. All right, George, what a bow, a feel-good story for you? [00:14:37] We can, before we get there, though, I do want to call out one of the resources that we've been putting out there around Google analytics and the Google analytics apocalypse that we've been talking about. Where essentially Google analytics, universal analytics. That's the, probably the version you're using and has been in place for a number of years is being deprecated. [00:15:00] And it's going to effectively be no longer collecting any information on your site as of July next year, 2023. So yet you have a year, however, What's important to note is that in order to get new data into GA for Google analytics, for the newest, greatest latest, you have to actually go through a full different installation process and installation process to make sure that you're collecting data now that you'll want to look at later. [00:15:31] So for example, when the lights go out in July, Of next year, you're going to be interested in looking at year over year comparisons to similar metrics that you've been collecting. So in order to do that, you need to prioritize that now. So yes, this is a bit of a headache, but we are letting all of our clients know past clients and as many people as well, listen, that this is something that you need to prioritize a little bit of work right now to do so that you have data later. [00:15:58] And aren't saying, oh my gosh, I didn't know about this. If this is the first time you're hearing about it, that's fine. Check out our site and this post, and we'll have those resources for you. All right now. Feel good. [00:16:12] All right. That's a feel stress story for some of us who work in the nonprofit web analytics field, but a feel good story is from the Northern Virginia. Daily N V daily.com and they talk about a nonprofit called sustainability matters that has gathered at the Shenandoah county landfill to celebrate the kickoff of the second part of their making trash bloom project. [00:16:45] I am. An expert in environmental science or whatever the field is that manages plants. But they are hydroseeding native wild flower seeds with 900 gallons of water onto the living trash cell. So I think what this means in layman's terms is they are turning trash into flowers. And I love that. That is pretty, that sounds good for the environment and it's being led by a non-profit. [00:17:12] So nothing not to love here. [00:17:14] Yeah, I always loved the environment meets nonprofits, and it's a, it's a great story there. A lot of work to be done, to beautify and manage the tremendous amount of trash we shove under, under the good old earth. And there's a lot that goes into it, including sort of venting and management of though the wastewater that gets run out. [00:17:34] But get some, get some flowers going. And it's a project that frankly nonprofits take on to, to solve the, the downstream problems of like, okay, a bunch of companies threw away a bunch of stuff. And now they don't have to pay for the, the common problem, but nonprofits pick up in moments like that, which is why it's good that we have those three sectors always working together. [00:18:00] But usually the sector I love the most doing the most important work. [00:18:04] Absolutely. [00:18:06] All right, Nick, thanks as always. [00:18:09] Thanks, George.  

This week, we have a mini-episode about what it means to be a chef. This is something I'm asking many of the guests as part of my upcoming season 3 interviews. I thought it would be great to get as much insight on this as possible, from many different people in the food and beverage industry.Today's answer comes from Matt Collins. Born in Freehold, NJ, Matt has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a sous chef at 21 years old, working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels, and Smith & Wollensky.  He continued his education in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the chef de cuisine at Kilo Food & Wine in Hell's Kitchen, and earning #21 on Wine & Spirits Top 50 NYC List in 2018. After a decade of working in New York City, he decided to take what he learned back to his hometown where he started Chef Collins Events, a personal chef business that specializes in customized dinners and pop-up events  You can find my full conversation with him here or wherever you get your podcasts.SponsorLooking to make better pizza? How about bagels, bread, or English muffins? Then you need a Baking Steel. Don't just take my word for it. Kenji López-Alt of Serious Eats/The Food Lab said “this is the answer I've been waiting for to produce consistently awesome pizza over and over”.===============================Matt Collins===============================Matt's InstagramMatt's Website ==========================CHEFS WITHOUT RESTAURANTS==========================If you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee.  Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Chefs Without Restaurants Facebook pageChefs Without Restaurants private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites

In this episode of Accelerate series for the Takeout, Delivery, and Catering podcast series, host Paul Barron chats with Michael Liu, executive vice president of JustKitchen to dive into the ghost kitchen and virtual brand phenomenon that has been happening around the world.JustKitchen is an operator of ghost kitchens currently operating twenty restaurants in Taiwan and two restaurants in Hong Kong and they use a hub and spoke food delivery model and is currently expanding to the Philippines and Singapore.Liu says, most of the JustKitchen executives come from a food and beverage background and his background, the delivery aggregator industry. When choosing brands to partner with, Liu says, “we were able to collect a lot of data to look at what is going to be an emergent trend in terms of food delivery service, what kind of brands, what kind of food that we're serving but really just studying the data.”The process to develop a virtual brand for JustKitchen starts with a lot of data scraping, looking at restaurants and delivery and then they forecast. Liu says, “by applying some sort of algorithm to look at what kind of volume they're doing so basically just trying to meet that demand versus actually creating one.” JustKitchen offers several brands including Smith & Wollensky and TGI Fridays.In terms of ghost kitchens Liu says, “I do think that's definitely going to be a growing trend and I think another really big issue is definitely inflation of food cost, labor shortage and that gives not a lot of options to the traditional restaurant operators to operate at what they used to do. So I think virtual brand or cloud kitchen really gives that extra edge for them to really go to the next level to increase their income to increase their average ticket size or you know even just to increase their efficiencies.”To learn more about JustKitchen's partnership with DJ Khaled's Another Wing, Liu's insights on celebrity brands, and third party partner data and how to decentralize from the food delivery aggregators, listen to this episode of Accelerate.

This week, NRN editors Holly Petre, Leigh Anne Zinsmeister and Sam Oches discussed the start of earnings season. This week, some of the heavy hitters reported, including McDonald’s, Starbucks, Yum Brands and Noodles & Company. The team at NRN chats about what the positive same-store sales numbers mean for the industry. Plus, news broke this week that Starbucks is giving employees another pay increase – the third in 15 months. What does this mean for the industry amid Starbucks’ quarterly earnings? Tune in to hear what the team has to say. Also, amid the announcement that Jack in the Box would be partnering with college athletes, the team at NRN discusses how the new NIL (name, image, likeness) laws have impacted the athletes and this new world of sponsorships from restaurants looking for the next LeBron James. Then, Bret Thorn is joined by Matt King, chief culinary officer of PPX Hospitality Brands, for this week’s interview. The two discuss culinary innovation at PPX Hospitality, which includes Legal Sea Foods and Smith & Wollensky.

The CDC, Dr. Fauci, and Dr. Wollensky are frantically screaming about vaccinations for the American people. Vaccination resistance is the "new" evil in the U.S. This, while really damning information comes out showing these vaccines are NOT what we have been told. Gavin Newsom is losing in his recall election, and our massive infrastructure plan that was supposed to include revenue to pay for it will cost $256 Billion according to the CBO. Lots of BIG News in today's show.

On this week's podcast, we have Matt Collins. Born in Freehold, NJ, Matt has been cooking since he was a child. As a student of the culinary arts program at Freehold High School, he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a sous chef at 21 years old, working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels, and Smith & Wollensky.  He continued his education in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the chef de cuisine at Kilo Food & Wine in Hell’s Kitchen, and earning #21 on Wine & Spirits Top 50 NYC List in 2018. After a decade of working in New York City, he decided to take what he learned back to his hometown where he started Chef Collins Events, a personal chef business that specializes in customized dinners and pop-up events We talk a lot about the personal chef business including client acquisition, marketing, customer demographics, what to charge, and being able to satisfy yourself creatively. We also discuss sourcing products, managing your time, and menu creation. Hear about his recent photoshoot, and learn who really created McGriddles. Thanks to this week’s newest Patreon sponsor Scott Thompson. We appreciate the support. This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegars, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door.===============================Matt Collins===============================Matt’s InstagramMatt’s Website================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube

In the first half Nate and Benjamin discuss trivialities including the resumption of power breakfasts at Balthazar, the trendiness in the artworld of the expensive Prolon fast and the 4/20 reopening of steakhouse standby Smith & Wollensky. They go on to discuss Paula Copper's legacy planning as revealed in last Sunday's Times and how that highlights the lack of such public announcements by other top gallerists (happy birthday Larry). The lads go on to discuss some of the blockbuster lots Sotheby's has announced for their May sales as well as their results from Hong Kong including a record result for recent guest of the pod Joel Mesler. Benjamin shares what he has learned in his recent immersion into the antiquities market ahead of a Christie's sale this week including how Logan Roy of Succession may be driving a particularly hot segment of that market. Nate then shares some background on some reporting he did on Frieze LA that was recently featured in his column. The second half features an interview with Mills Moran of Los Angeles gallery Morán Morán wherein he discusses his new gallery in that city as well as their forthcoming expansion to Mexico City. Mills also tells us about the history of his gallery, how it has changed over the years and how they managed during the pandemic. All that, and more on Nota Bene. Don't close the deal until you've listened. --- Support this podcast: https://anchor.fm/benjamin-godsill/support

Straight outta Freehold comes another boss, Chef Matt Collins, the founder of Chef Collins Events, a business which has also lead to an alias of Chef Collin Sevents, depending on how you read his chefcollinsevents.com domain name. To avoid further confusion, let's stick with Chef Matt. Matt has been cooking since he was a child. As a student of the Culinary Arts program at Freehold High School he excelled and ran the cafe at 16 years old. After graduating from The Culinary Institute of America, he took his career to NYC, becoming a Sous Chef at 21 years old working for The Smith, Keens Steakhouse, Rouge Tomate, Wolfgang Puck, Freemans, Dream Hotels and Smith & Wollensky. He continued his education with a stint in Europe at Chateau de Lignon and Institute Paul Bocuse, leading to becoming the Chef de Cuisine at Kilo Food & Wine in Hell’s Kitchen running a hyper seasonal menu from Union Square Farmers Market and earning #21 on Wine & Spirits Top 50 NYC List in 2018. After a decade of working in New York City, Chef Matt decided to take what he learned back to “his hometown” and launched Chef Collins Events six months ago. Unfortunately, Matt's events are on temporary hiatus, but you can support his business by buying a t-shirt at www.chefcollinsevents.com/shirts You can also catch Chef Matt's instructional videos @chefcollinsevents

A unique and very special episode with a funny and entertaining interview with our favorite Dateline NBC reporter, Josh Mankiewicz! (@JoshMankiewicz) Coming to you from Smith & Wollensky in Columbus, Ohio, the One Hit Wonder is a nod to Dateline, Haddaway's “What is Love,” or “Baby Don't Hurt Me.” Sal and Bob are huge fans of Dateline, and Josh's reporting, so they ask questions they think other fans want to know the answers to. Josh talks about why Dateline is so compelling, quoting his colleague and fellow Dateline reporter Dennis Murphy, that “It's not about the murder. It's about the marriage.” Josh talks about the “CSI Effect,” which highlights how today's jurors are affected by crime science portrayed on television, saying that OJ would probably be convicted today. Bob asks if Josh has a favorite episode that resonated with him and gave him personal satisfaction. Josh shares one where a wrongfully convicted man was helped, in part, by Dateline's dramatization of the facts, and was ultimately cleared of wrongdoing and freed from prison. Sal and Josh talk about how there's an art to the interview process, and how families of murdered loved ones want to tell the story of the victim, and how Dateline helps them do that. Josh talks about the challenges in interviewing law enforcement officials. People have asked Josh if he's scared when he interviews murderers, and his response is that he is not. Partly because it's in a prison where the fight has gone out of the killer, and partly because the murderers want to tell their story, too. All the guys laugh about Bill Hader's impression of Josh, and Sal wonders how Dateline gets the “pensive” shots of the guilty drinking coffee by a window. Josh says one of the trickiest parts of the show is to keep the secret of someone's guilt or innocence until the right time in the story. They wrap things up by agreeing to meet for a steak dinner at The Golden Steer, The Met, Michael's Gourmet Room, Manny's Steakhouse, or somewhere else road warriors meet. What a fun, entertaining, and insightful episode with the very gracious and funny Josh Mankiewicz. Watch Dateline on NBC: FRI 10/9c SAT 8/7c, 9/8c Follow the show for more: Twitter: @SalandBobShow Facebook: facebook.com/SalAndBobShow

A unique and very special episode with a funny and entertaining interview with our favorite Dateline NBC reporter, Josh Mankiewicz! (@JoshMankiewicz) Coming to you from Smith & Wollensky in Columbus, Ohio, the One Hit Wonder is a nod to Dateline, Haddaway's “What is Love,” or “Baby Don't Hurt Me.” Sal and Bob are huge fans of Dateline, and Josh's reporting, so they ask questions they think other fans want to know the answers to. Josh talks about why Dateline is so compelling, quoting his colleague and fellow Dateline reporter Dennis Murphy, that “It's not about the murder. It's about the marriage.” Josh talks about the “CSI Effect,” which highlights how today's jurors are affected by crime science portrayed on television, saying that OJ would probably be convicted today. Bob asks if Josh has a favorite episode that resonated with him and gave him personal satisfaction. Josh shares one where a wrongfully convicted man was helped, in part, by Dateline's dramatization of the facts, and was ultimately cleared of wrongdoing and freed from prison. Sal and Josh talk about how there's an art to the interview process, and how families of murdered loved ones want to tell the story of the victim, and how Dateline helps them do that. Josh talks about the challenges in interviewing law enforcement officials. People have asked Josh if he's scared when he interviews murderers, and his response is that he is not. Partly because it's in a prison where the fight has gone out of the killer, and partly because the murderers want to tell their story, too. All the guys laugh about Bill Hader's impression of Josh, and Sal wonders how Dateline gets the “pensive” shots of the guilty drinking coffee by a window. Josh says one of the trickiest parts of the show is to keep the secret of someone's guilt or innocence until the right time in the story. They wrap things up by agreeing to meet for a steak dinner at The Golden Steer, The Met, Michael's Gourmet Room, Manny's Steakhouse, or somewhere else road warriors meet. What a fun, entertaining, and insightful episode with the very gracious and funny Josh Mankiewicz. Watch Dateline on NBC: FRI 10/9c SAT 8/7c, 9/8c Follow the show for more: Twitter: @SalandBobShow Facebook: facebook.com/SalAndBobShow

On today's episode of the podcast, Eric is joined by co-host Rebecca Masson of Fluff Bake Bar. Eric and Rebecca start off the Houston restaurant and bar news by discussing the plans for the former Beaver's location, how the Vinegar Hill concept will fare there, the upcoming Smith and Wollensky's closing, and the opening of a new retail wine shop and bar in Montrose specializing in natural wine. In this week's Restaurant of the Week, Eunice Restaurant and Raw Bar is featured. In the Guest of the Week section, Monica Pope of Vinegar Hill joins Eric to discuss how she became a chef, her decision as a young chef to source local ingredients, her background with Beaver's and Sparrow, how Vinegar Hill will operate compared to other restaurants, and much more!

WBZ's Jordan Rich talks with Marc Hurwitz, founder of HiddenBoston.com and writer for DigBoston.com, about the closing of Smith & Wollensky steakhouse in the Back Bay.

Christopher Flavelle, climate policy reporter for Bloomberg, on Louisiana finalizing a plan to move thousands of people from areas threatened by the rising Gulf of Mexico, in what could be a blueprint for climate change policy. Restaurateur Alan Stillman, Founder of Quality Branded Partner, on the 40th anniversary of Smith & Wollensky, how he started TGI Friday's, and how technology has impacted the restaurant industry. George Ferguson, Senior Aerospace, Defense & Airlines Analyst for Bloomberg Intelligence, on Boeing said to be in talks to acquire Embraer. Jonathan Miller, President and CEO of Miller Samuel, on how NYC housing values will be impacted in the wake of the tax bill.

This week on Japan Eats, host Akiko Katayama is joined in the studio by Craig Koketsu, a third generation Japanese-American and chef-partner of Fourth Wall Restaurants in New York City. The group is comprised of established restaurants including the flagship Smith & Wollensky location, Maloney & Porcelli, Quality Meats and Quality Italian. Tune in to hear how the traditions of his heritage, as well as those of the chefs who mentored him, made Koketsu the chef that he is today.

Eddie is back and we drop a hilarious one. We get right into it and talk about being ‘moist men’ and special lotion, being an amateur taxidermist (and getting an amateur head massage or handy), what kind of cologne you wear, we talk about Eddie’s trip to Chicago (deep-dish, airplane craps, speakeasy bars, potential prostitutes, baseball stadium food and more), Smith and Wollensky sucks, good looking women at the gym (and pre-workouts mess me up) and more!

(Bloomberg) -- Taking Stock with Kathleen Hays and Pimm Fox. GUEST: Kim Lapine, Senior VP of Marketing at Smith & Wollensky, on the company outlook and their recent sale to Irish investment company, Danu. Broadcasting live from Smith & Wollensky in Boston.

(Bloomberg) -- Taking Stock with Kathleen Hays and Pimm Fox. GUEST: Kol Birke, Senior Vice President, Technology Strategy and Financial Behavior Specialist at Commonwealth, on technology innovation and spending patterns of millennials. Live from Smith & Wollensky in Boston.

(Bloomberg) -- Taking Stock with Kathleen Hays and Pimm Fox. GUEST: Mike Allison, Equity Portfolio Manager at Eaton Vance Management, on dividend investing and global uncertainty. Live from Smith & Wollensky in Boston.

(Bloomberg) -- Taking Stock with Kathleen Hays and Pimm Fox. GUEST: Economist Robert Lawrence, the Albert L Williams Professor of International Trade and Investment at Harvard Kennedy School, on the pros and cons of the TPP trade agreement, and why the U.S. needs to participate. Live from Smith & Wollensky in Boston.

Despite only opening in summer 2015, the quintessential New York steakhouse restaurant Smith & Wollensky has already established itself on the high-end dining scene in London. However, it has also attracted a wealth of different event organisers seeking to take advantage of the art-deco styling and location within The Strand’s grade II listed Adelphi Building. In an exclusive one-on-one chat with the Talking Events podcast, the restaurant’s Operations Director Nathan Evans discusses the subject of hospitality and how it differs from fixed operations and temporary ones often found at events. He talks about both the hospitality extended to customers, and also the way that staff working in the hospitality sector are trained, developed and treated. Looking at the venue itself, Nathan also talked about the scepticism among some organisers as to whether a restaurant can be utilised as a temporary event space. He also points out the way the restaurant was conceived as somewhere that could be adaptable. “We’ve had events that have brought in dance floor, celebrity DJ’s, LED screens and more. Flexibility is so important. Within London there are not many restaurants of this scale. We have 15,000 square feet available, so throughout the design process I constantly had ideas and questions relating to its use.” One of these ideas related to the private dining rooms within the restaurant. These are found in most high-end eateries, but in this case some careful planning went into the design and layout. “On the whole, if private dining rooms are not booked they are losing vital revenue. At Smith & Wollensky, London, both of the private dining rooms that are annexed from the main restaurant have huge doors that fold completely back, allowing them to be extensions to the restaurant or events space rather than them being separate entities.”

What should a restaurateur do if a guest can't pay? Mark and Francis discuss what happened recently at Smith and Wollensky in New York when an Italian tourist could not pay. What do you think should happen in these cases? Mark and Francis ...