Podcasts about zaytinya

Want more MTM Vegas? Check out our Patreon for access to our exclusive weekly aftershow! patreon.com/mtmvegas Episode Description: As a reminder you can watch this show as well at: http://www.YouTube.com/milestomemories This week the LVCVA gave some guidance for the rest of this year including how they are counteracting a slowdown in Vegas. While their predictions of a 5% decline in revenue aren't dire, LVCVA is planning to up their marketing budget to attract more tourists. Will this work and what impact does the LVCVA have on Vegas tourism? In other news you might find a surprise the next time you look for hotel rooms. With resort and other fees now being priced in on hotel searches, will this stop the complaining about resort fees? We also discuss: big restaurant closures at Aria and Downtown Grand, Jose Andres' new restaurant, Flamingo's Go Pool is almost here, Ellis Island's expansion is coming along, Chippendale's are moving again and why dueling Fremont Street gorillas are a good thing! 0:00 Dueling Fremont Street gorillas 0:30 Vegas Golden Knights trolling and tough loss 2:01 Hogs & Heifers is out at Downtown Grand & sale rumor confirmed? 3:58 Cathedrale closes at Aria after 2 years - Prettiest Vegas restaurant? 5:28 Zaytinya opens at Caesars Forum Shops - More Jose Andres goodness 7:30 Flamingo's Go Pool inching towards late May opening 8:45 Another year we aren't going to EDC & cool helicopter experience 9:40 Ellis Island's expansion coming along - The screen is here 10:16 Bellagio's expansion canceled - Why we won't get it soon 11:47 Good news on Vegas resort fees & disclosures - Big changes now here 14:22 Win free burgers for a year at Cosmopolitan 16:05 Chippendales is struggling - Another move coming? 17:24 LVCVA predictions - Less visitors and more marketing 19:32 Interesting LVCVA facts including how many employees & more Each week tens of thousands of people tune into our MtM Vegas news shows at http://www.YouTube.com/milestomemories. We do two news shows weekly on YouTube with this being the audio version. Never miss out on the latest happenings in and around Las Vegas! Enjoying the podcast? Please consider leaving us a positive review on your favorite podcast platform! You can also connect with us anytime at podcast@milestomemories.com.  You can subscribe on Apple Podcasts, Google Podcasts, Spotify or by searching "MtM Vegas" or "Miles to Memories" in your favorite podcast app. Don't forget to check out our travel/miles/points podcast as well!

This is a Vintage Selection from 2008The BanterThe Guys discuss steps taken by the EPA in 2008 to eliminate reporting of noxious gas emissions due to lawsuits being filed against those who are emitting the toxins. Huh?The ConversationThe Restaurant Guys are happy to have acclaimed chef José Andrés.  They discuss two of his restaurants Jaleo and Minibar which offer quite different styles of excellent dining experiences. Find out how José prefers to eat and what's next in world cuisine.The Inside TrackThe Guys were thrilled to know that José loves the show! Here is his response to being a guest.“Thank you, I'm honored. You rock, guys! It's a great show. I download the  podcast.  It's great, so keep up the good work,” José Andrés on The Restaurant Guys Podcast 2008BioJosé Ramón Andrés Puerta was born in Mieres, Asturias, Spain. He met Ferran Adrià in Barcelona, and he worked three years at El Bulli. In December 1990, he decided to move to the United States.In 1993, Andrés was hired to lead the kitchen at Jaleo in Washington, D.C. Later, he helped the owners of Jaleo to open more restaurants: Cafe Atlantico, Zaytinya and Oyamel. In 2003, Andrés started Minibar at a six-seat counter within Cafe Atlantico. Minibar eventually became a stand alone restaurant that has a twelve-seat counter. He continued to open more restaurants in Miami, Los Angeles, Las Vegas, and Puerto Rico. Andrés starred in his own cooking show in Spain, Vamos a Cocinar, and published his book Tapas: A Taste of Spain in America. In 2010 Chef José Andrés developed World Central Kitchen (WCK),  a nonprofit organization that is first to the frontlines providing fresh meals in response to crises. WCK has served more than 400 million nourishing meals around the world.InfoJosé's websitehttps://joseandres.com/Made in Spain with Jose Andreshttps://www.pbs.org/show/made-in-spain/World Central Kitchenhttps://wck.orgReach out to The Restaurant GuysOur 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/restaurantguys**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

“30 Rock” and “Unbreakable Kimmy Schmidt” star Jane Krakowski joins the show. Over cloud-like pita bread, we reminisce about when I was Jane's Starbucks barista, our iconic “Carpool Karaoke” moment and why wigs hold a special place in our hearts. This episode was recorded at Zaytinya at The Ritz-Carlton New York, NoMad in NYC. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Highlights today include: Avraham Mor Discusses New “Lighting Matters” Podcast, Read the April Issue of LM&M Magazine Now! Call for Nominations Now Open for The H Foundation's Rick Wiedemer Guiding Light Award, Join International Dark Sky Week 2024, Zaytinya's Elegant Statement, Poetry and Light.

In the last week, celebrity chef José Andrés has been at the forefront of efforts to feed people in Gaza on the brink of famine. Today on “Post Reports,” he talks to Martine Powers about how food can meet immediate needs – and be a bridge for healing. Read more:A ship organized by José Andrés's nonprofit World Central Kitchen delivered hundreds of tons of food and water to the blockaded Gaza Strip, becoming the first to test a new maritime corridor for ramping up aid to a region on the brink of famine.Andrés is no stranger to conflict – or controversy. There was the high-profile legal battle with former president Donald Trump after Andrés pulled out of his planned restaurant in the Trump International Hotel, and more recently World Central Kitchen has come under criticism for what some workers say are dangerous practices. But Andrés is adamant about the power of food to heal regions in conflict.Today on “Post Reports,” Andrés talks about the power of food and his new cookbook, “Zaytinya,” based on his Mediterranean restaurant in D.C.

My guest today is Chef Jon Thompson. Jon has an amazing resume, and recently he was head chef at Mediterranean restaurant Zaytinya in Frisco, the second Zaytinya location for Michelin-starred chef José Andrés. After Zaytinya closed down last year, Jon set out to open the Yarbird Southern Table & Bar at the new Dallas location. However, COVID-19 pandemic has affected his plans, so we caught up to chat about what he is up to now. Chefs are the leaders in the kitchen, they are like captains of the ships. They too are suffering in this situation, and have to pivot and use different strategies to make amazing food for us. Here is how Jon handles being a chef at home, and what he thinks about how restaurant businesses will come out from this crisis. Time Stamps: 00:31 – Who our guest is and what we are going to talk about. 03:45 – Restaurant bubble burst that happened with COVID-19 quarantining. 06:44 – The lack of institutional funding that small restaurants left particularly vulnerable to the crisis. 09:28 – What would Jon do if he had a small restaurant and had to get his business back. 15:13 – Why this time looks like what normal life should be. 17:55 – What Jon eats at home at this time. 21:18 – How the pandemic stopped the grand opening of Jon's restaurant in Dallas. 25:20 – How people will respond to the reopening of the restaurants and the new rules. 31:30 – What Jon thinks about ghost kitchens. 35:00 – Why delivery companies' business model doesn't really work. 43:00 – Offering groceries or farm boxes in restaurants, and how it affects the dining space. 49:31 – How grocery stores are functioning right now and why HGB's rationing works well. 51:20 – Why this pandemic is the best thing that happened to local farmers. 58:00 – Why we admire Joel Salatin. Resources: Yardbird Southern Table & Bar Favor Delivery Runner City H-E-B Polyface Farms Joe Rogan Experience #1478 – Joel Salatin Connect with Chef Jon Thompson: Facebook Connect with Patrick Scott Armstrong: Instagram Facebook Email More From The Lone Star Plate Podcast: Should You Support Grubhub And Other Delivery Services Cultivate: Grow Your Own Food In a Box What is Regenerative Agriculture Rebuilding Local Farms with Jordan Green Sam Lash: How Farm to Table Works During the Pandemic

Another restaurant by Chef Jose Andres that we were fortunate enough to try when we were in Washington DC. Learn about Mediterranean cuisine and specific dishes -- some spices and dips you probably have never heard of before! Focus will be on the set MEZE LUNCH menu ($25 USD per person) at Zaytinya. All photos, complete with captions, are on my supplementary blog. If you want to learn more about the mastermind behind this outstanding dining venue, then listen to Ep 001 of the Nomming Expeditions podcast. He is a great inspiration to me and if you love food as much as I do, I'm sure you will fall in love with Chef Jose Andres just the same! Supplementary Blog: nommingexpeditions.travel.blog

Hosted by David and Nycci Nellis. On today’s show; As Homer Simpson famously says, “uhmmm…donuts!” Nothing’s better. That’s why we’ve invited Greg Menna in for tastes and talk of District Doughnuts, which just opened its fourth location at Union Market. • Guess who’s back? Every year, Greek chef Aglaia Kremezi comes to D.C. to work with Chef Michael Costa and the Zaytinya team. As Zaytinya’s chef partner and “Greek grandmother,” (also known by the Greek term “yia-yia)” they cook, taste and talk about authentic flavors and traditions that inform the restaurant’s menu. • Bloomingdale’s woman-owned Tyber Creek offers seasonal food and a curated wine program. Chef/owner Jordan Stahl is in to tell about this neighborhood restaurant success story. • Shouk’s modern Israeli street food has taken Downtown D.C. by storm and has just introduced a plant-based shawarma made entirely from oyster mushrooms. Co-cofounder Dennis Friedman is in to give us a taste. And Guinness has opened a brewery (and more!) in Baltimore, and head brewer Hollie Stephenson is in with the 411 on the new Guinness Blonde.

Hosted by David and Nycci Nellis. On today's show; As Homer Simpson famously says, “uhmmm…donuts!” Nothing's better. That's why we've invited Greg Menna in for tastes and talk of District Doughnuts, which just opened its fourth location at Union Market. • Guess who's back? Every year, Greek chef Aglaia Kremezi comes to D.C. to work with Chef Michael Costa and the Zaytinya team. As Zaytinya's chef partner and “Greek grandmother,” (also known by the Greek term “yia-yia)” they cook, taste and talk about authentic flavors and traditions that inform the restaurant's menu. • Bloomingdale's woman-owned Tyber Creek offers seasonal food and a curated wine program. Chef/owner Jordan Stahl is in to tell about this neighborhood restaurant success story. • Shouk's modern Israeli street food has taken Downtown D.C. by storm and has just introduced a plant-based shawarma made entirely from oyster mushrooms. Co-cofounder Dennis Friedman is in to give us a taste. And Guinness has opened a brewery (and more!) in Baltimore, and head brewer Hollie Stephenson is in with the 411 on the new Guinness Blonde.

Episode 36 of The Weekend, From A to Z Email: theweekendatoz@gmail.com Weekend Recap: JT has issued a challenge WITH a reward!! Write in to us and let us know what you want us to talk about OR give us feedback on one of our topics we've covered. Arthur tells us about his commute to work and local amenities. Bikes, Schwinn Armstrong, backpacks, OLD ASS movies. We bust him on mis-remembering everything. Saturday @ Yardhouse in Irving and he finally watched Avengers: Infinity War. JT has 2 happy hours: Zaytinya and DaMario. He attended a Get to Know Frisco mixer and discusses being burnt out on the types of people that show up. Friday he spent time with family and mainly watched football. Shout out to Javier and watching the Cowboys lose. Allen goes on a rant about streaming services and subscription boxes. He tells the gang a little about Susan and the baby that will be debuting soon. Arthur closes with a story from the Air Force. In the second segment, the gang goes a bit random and talks about things that tick them off: the various social media challenges, road construction, self-righteous people. #Birdboxchallenge, #Tidepodchallenge, #Cinnamonchallenge, #Spritechallenge, #10yearChallenge and chaos that has ensued because of it. JT makes too much sense and clues us into all the Plano and Frisco road construction. Arthur asks what bar we would bring back, if we could. Allen shares a bit about his past and his current dealings with self-righteous people in his life. --- Send in a voice message: https://anchor.fm/atozweekend/message

Chef Clarke often daydreams about the rustic breads that Heather Covington bakes in her hometown of Gilbertsville, NY. They talk about baking, triplets, chickens and running Heather’s Artisan Breads and Craft Candy. 

Marjorie’s California roots are apparent in her craft, as she brings fresh creativity to locally sourced, seasonal food. As a result of her leadership, Ripple was awarded by the Restaurant Association Metropolitan Washington for Best Upscale Casual Restaurant and Best Wine Restaurant in 2014. Wine Spectator named Ripple a Top 100 Wine Restaurant for 2013 and again in 2014.Meek-Bradley has served a variety of cuisines in many top-rated restaurants and her impressive pedigree includes having worked for renowned chef, Thomas Keller, at Per Se in NYC and Bouchon in Yountville, CA. She served as chef de cuisine under Top Chef finalist, Mike Isabella at Washington, D.C.’s Graffiato, as sous chef for internationally renowned chef, Jose Andres at his acclaimed DC restaurant, Zaytinya, and worked for James Beard award-winning chef, Marcus Samuelsson Washington Square in Philadelphia.In 2014 and 2015 Marjorie was nationally recognized as a semifinalist for the prestigious James Beard Foundation Rising Star.In addition to her work in the kitchen, Marjorie continues to put DC on the map as an ever-evolving culinary destination and is a current contestant on Bravo’s 13th season of the Emmy award-winning culinary show, “Top Chef.” Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

Marjorie’s California roots are apparent in her craft, as she brings fresh creativity to locally sourced, seasonal food. As a result of her leadership, Ripple was awarded by the Restaurant Association Metropolitan Washington for Best Upscale Casual Restaurant and Best Wine Restaurant in 2014. Wine Spectator named Ripple a Top 100 Wine Restaurant for 2013 and again in 2014.Meek-Bradley has served a variety of cuisines in many top-rated restaurants and her impressive pedigree includes having worked for renowned chef, Thomas Keller, at Per Se in NYC and Bouchon in Yountville, CA. She served as chef de cuisine under Top Chef finalist, Mike Isabella at Washington, D.C.’s Graffiato, as sous chef for internationally renowned chef, Jose Andres at his acclaimed DC restaurant, Zaytinya, and worked for James Beard award-winning chef, Marcus Samuelsson Washington Square in Philadelphia.In 2014 and 2015 Marjorie was nationally recognized as a semifinalist for the prestigious James Beard Foundation Rising Star.In addition to her work in the kitchen, Marjorie continues to put DC on the map as an ever-evolving culinary destination and is a current contestant on Bravo’s 13th season of the Emmy award-winning culinary show, “Top Chef.” Show notes at aoachef.comHELP US PROMOTE YOU LOCAL CHEF!!If you like the show please subscribe in iTunes and write us a review! This is how we can attract your favorite chef and introduce them to a new audience! Review the show in iTunes We rely on it!!Are you a chef or do you know a chef that would like to appear on the show? Drop me a line at aoachef@gmail.comHave you thanked a chef today? Links:Show NotesClick to view: show page on Awesound

Whether you call them small plates, tapas, or mezze, these treats for sharing have been a part of the American restaurant scene for at least 20 years. So why are some folks still reluctant to embrace this European concept? That's our topic for Episode 17. Meet Chef Justin Ross of Parallel 38, one of the most unique restaurants in Charlottesville. Its concept revolves around cuisines from countries lying along the 38th parallel. Countries like Greece, Turkey, Spain, Lebanon, the Napa Valley, and of course, Charlottesville. Parallel specializes in mezze or Eastern Mediterranean small plates which include ingredients like eggplant, goat, octopus, Zatar spice, and delicious labneh, a cheese made with Greek yogurt. Justin is somewhat of a prodigy - pastry chef by 17 and running a wine program by 25. He eventually worked under José Andrés and Mike Isabella at Zaytinya during the time when José was just beginning his world domination of the culinary food world. His stories of Mom's bartending days at The Kennedy Center and all the experiences he had under the tutelage of Andrés were riveting. And the story he told about a customer he encountered during his first restaurant job, the one he still remembers to this day, made me tear up. Why does Justin's business card say, "Busboy"? Why does he WANT you to tell him, in person of course, if something is not right with your meal? How does having a good palate translate from creating great food and pairing great wine to designing the perfect craft cocktail? What is he doing to demystify the secrets of the wine list and help remove the snobbery which can sometimes surround it? And why does he start off each day in the kitchen by listening to sad country songs? All this and more in this episode of Edacious. We also get into the "Strip Mall" argument for a bit. I blame the negronis. Do it up! Starting this past Wednesday, September 9, 2015, Parallel 38 is offering More Mezze Wednesdays. Buy one mezze, get one free. Now that's a BOGO I can get behind. This coming Tuesday, September 15, 2015, Parallel 38 is hosting a charity event to benefit the Frost Montessori School. For a $50 ticket, you can enjoy all the mezze you can put in your face hole, one white wine, one red, and one craft cocktail all to benefit a great cause. Tickets are still available. Contact the restaurant for more details! SHOW NOTES - Links to items discussed within the episode: José Andrés - get to know the man who made tapas famous in America. Does he ever sleep? Mike Isabella - you know him from Top Chef, but he also runs a DC-based restaurant empire. Parallel 38 cooks at the James Beard House - and just FOUR MONTHS after opening. Wow. Read this fine article to learn about a once-in-a-lifetime experience. Correction: Parallel 38 did not win "Best Vegetarian" in the C-Ville Weekly 2015 poll. They came in 3rd place. I'm sorry for the error. This episode is sponsored by In A Flash Laser Engraving.