Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri ...
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A tartalmat a Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel biztosítja. Az összes podcast-tartalmat, beleértve az epizódokat, grafikákat és podcast-leírásokat, közvetlenül a Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel vagy a podcast platform partnere tölti fel és biztosítja. Ha úgy gondolja, hogy valaki az Ön engedélye nélkül használja fel a szerzői joggal védett művét, kövesse az itt leírt folyamatot https://hu.player.fm/legal.
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Design Matters with Debbie Millman is one of the world’s very first podcasts. Broadcasting independently for over 15 years, the show is about how incredibly creative people design the arc of their lives. Hosted on Acast. See acast.com/privacy for more information.
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An investigative podcast hosted by world-renowned literary critic and publishing insider Bethanne Patrick. Book bans are on the rise across America. With the rise of social media, book publishers are losing their power as the industry gatekeepers. More and more celebrities and influencers are publishing books with ghostwriters. Writing communities are splintering because members are at cross purposes about their mission. Missing Pages is an investigative podcast about the book publishing ind ...
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A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
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Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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Welcome to the FroKnowsPhoto Podcast where we discuss all things Photography. From Nikon to Canon Cameras and all the lenses and accessories for your camera bag. If you are into photography looking to pick up tips, tricks, reviews and our personal views than this is the podcast for you. Please subscribe for the latest episodes.
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As She Rises brings together local poets and activists from throughout North America to depict the effects of climate change on their home and their people. Each episode carries the listener to a new place through a collection of voices, local recordings and soundscapes. Stories span from the Louisiana Bayou, to the tundras of Alaska to the drying bed of the Colorado River. Centering the voices of native women and women of color, As She Rises personalizes the elusive magnitude of climate cha ...
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Investigating every aspect of the food we eat
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Tangentially Speaking is dedicated to the idea that good conversation is organic, uncensored, revelatory, and free to go down unexpected paths with unconventional people. chrisryan.substack.com
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The iFanboy.com Comic Book Podcast is a weekly talk show all about the best new current comic book releases. Lifelong friends, Conor Kilpatrick and Josh Flanagan talk about what they loved and (sometimes) hated in the current weekly books, from publishers like Marvel, DC, Image Comics, Dark Horse Comics, BOOM! Studios, IDW, Aftershock, Valiant, and more. The aim is to have a fun time, some laughs, but to also really understand what makes comic books work and what doesn’t, and trying to under ...
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Action Academy | Replace The Job You Hate With A Life You Love
1 How To Replace A $100,000+ Salary Within 6 MONTHS Through Buying A Small Business w/ Alex Kamenca & Carley Mitus 57:50
Alex (@alex_kamenca) and Carley (@carleymitus) are both members of our Action Academy Community that purchased TWO small businesses last thursday! Want To Quit Your Job In The Next 6-18 Months Through Buying Commercial Real Estate & Small Businesses? 👔🏝️ Schedule A Free 15 Minute Coaching Call With Our Team Here To Get "Unstuck" Check Out Our Bestselling Book : From Passive To Passionate : How To Quit Your Job - Grow Your Wealth - And Turn Your Passions Into Profits Want A Free $100k+ Side Hustle Guide ? Follow Me As I Travel & Build: IG @brianluebben ActionAcademy.com…
SoCal Restaurant Show
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A tartalmat a Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel biztosítja. Az összes podcast-tartalmat, beleértve az epizódokat, grafikákat és podcast-leírásokat, közvetlenül a Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel vagy a podcast platform partnere tölti fel és biztosítja. Ha úgy gondolja, hogy valaki az Ön engedélye nélkül használja fel a szerzői joggal védett művét, kövesse az itt leírt folyamatot https://hu.player.fm/legal.
Saturdays 10:00AM PT on AM 830 KLAA Los Angeles
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2003 epizódok
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Mind megjelölése nem lejátszottként
Manage series 1192835
A tartalmat a Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel biztosítja. Az összes podcast-tartalmat, beleértve az epizódokat, grafikákat és podcast-leírásokat, közvetlenül a Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel vagy a podcast platform partnere tölti fel és biztosítja. Ha úgy gondolja, hogy valaki az Ön engedélye nélkül használja fel a szerzői joggal védett művét, kövesse az itt leírt folyamatot https://hu.player.fm/legal.
Saturdays 10:00AM PT on AM 830 KLAA Los Angeles
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2003 epizódok
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Pizza City Fest Fest L.A. (April 26 to 27th) offers a stellar lineup of Southern California’s best pizza makers in one location, giving fans the unique opportunity to taste, see live demos, and attend panel discussions with culinary experts over two days at L.A. LIVE. We were going to be broadcasting the show live from the Fest on Saturday, April 26th but, oops, we’re preempted instead for an early Halo game on the road in Minnesota. This morning will be our studio-based salute to the 3rd Pizza City Fest L.A. benefiting the Culinary Careers Program (C•CAP). Jason Winters (Chef / Proprietor) of Long Beach’s Speak Cheezy and Chefs and Pizzaiolos Chris Decker and Michael Vakneen (both partners) of Truly Pizza in Dana point are all participants in Pizza City Fest L.A. We’ll meet them. “At Long Beach’s Speak Cheezy, their 5-day naturally fermented sourdough is one of the original Sourdough Pizzas of Los Angeles. They source their organic flours from local milled grains and generational producers, use only the best quality farmers market ingredients to provide the community with beautiful 14-inch pies from their kitchen to your family dinner table. Speak Cheezy’s take-out style restaurant provides customers with fresh, New York slices and Sicilian style grandma squares everyday from 12 to 4 p.m. or available until sell out!” “Truly Pizza, a handsomely designed full-service restaurant in Dana Point, is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food. Together with World Pizza Champion teammates Chris Decker and James Beard Award semi-finalist for Best Chef : Southwest, Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in pizza.” “Pizza City Fest returns to downtown Los Angeles for a third consecutive year as part of its nationwide tour. The two-day celebration promises an unparalleled experience for pizza aficionados and will take place on April 26 to 27 on the Event Deck at L.A. LIVE. Attendees will have the exclusive opportunity to savor unlimited offerings from the region's premier pizza artisans, all conveniently located in one central hub at L.A. LIVE. Pizza City Fest will highlight the area’s unique pizza landscape and showcase the diverse and exceptional talents of the region's top pizza makers. Steve Dolinsky, the founder of Pizza City Fest and a two-time Emmy and 13-time James Beard Award-winning food reporter, has curated yet another mouthwatering list of 40 pizza makers spanning the region from Santa Barbara to San Diego, and included a dozen new entries to the culinary roster this year.”…
Melissa’s World Variety Produce is a continuing sponsor of Pizza City Fest L.A. Their Culinary Director, Chef Angel Flores, will be sampling at the Melissa’s booth a mouthwatering creation with goat cheese and Harry’s Berries served on a crostini also showcasing Melissa’s line of fresh produce. This year Melissa’s is celebrating their 41st year of success. They are still proudly Family-owned with the 2nd generation of the Founders now fully involved. Chef, Pizzaiolo and Restaurateur Chris Laramie of Fat Lip Pizza & Beer is participating at Pizza City Fest L.A. on Saturday, April 26th. We’ll meet him. Chef Chris likes to think of his pizza as having the best of both worlds; the light, crunchy, thin base borrowed from New York street slices and the round puffy crusts typically seen on Neapolitan pies. The dough is the main focus. Long, cold fermentation for 3-days makes a pizza crust that is ultimately more flavorful and easier to digest. After that the Fat Lip Pizza sauce is made in house and all other toppings are made from scratch including their wonderfully seasoned Italian sausage and two varieties of the ever-popular Ranch Dressing. “The inaugural “Long Beach Taco Week” launches on Sunday, April 20th and continues thru April 27th. Over a dozen taco-centric restaurants are participating. The local restaurants will offer unique over-the-top tacos in combination with value-priced taco offers. Featured Tacos and Taco Plates are value-priced at $5, $10, and $15. There are no tickets or passes required. Taco lovers are invited to dine-in, take-out or have featured tacos delivered from their favorite restaurants, or order from their individual websites.” One of the participating restaurants is Chef Ismael Miramontes’ La Chancla Mexican Grill. Chef Ismael joins us. “Since 2021, the Restaurants Care Resilience Fund has awarded $7.3 million in grants to 1,603 independent restaurants across California—supporting burger joints, taquerias, bakeries, and more that are the heart of our communities. In 2025, Restaurants Care Resilience Fund is offering two grant opportunities to help restaurants thrive: $10,000 grants for LA County restaurants and food trucks impacted by the 2025 LA Fires and $5,000 grants for restaurants and commercial caterers in select CA counties to build resilience.” The current application window concludes on April 26th. Alycia Harshfield, President, California Restaurant Foundation, joins us with the specifics.…
Pizza City Fest Fest L.A. (April 26 to 27th) offers a stellar lineup of Southern California’s best pizza makers in one location, giving fans the unique opportunity to taste, see live demos, and attend panel discussions with culinary experts over two days at L.A. LIVE. We were going to be broadcasting the show live from the Fest on Saturday, April 26th but, oops, we’re preempted instead for an early Halo game on the road in Minnesota. This morning will be our studio-based salute to the 3rd Pizza City Fest L.A. benefiting the Culinary Careers Program (C•CAP). Jason Winters (Chef/Proprietor) of Long Beach’s Speak Cheezy and Chefs and Pizzaiolos Chris Decker and Michael Vakneen (both partners) of Truly Pizza in Dana point are all participants in Pizza City Fest L.A. We’ll meet them. “At Long Beach’s Speak Cheezy, their 5-day naturally fermented sourdough is one of the original Sourdough Pizzas of Los Angeles. They source their organic flours from local milled grains and generational producers, use only the best quality farmers market ingredients to provide the community with beautiful 14-inch pies from their kitchen to your family dinner table. Speak Cheezy’s take-out style restaurant provides customers with fresh, New York slices and Sicilian style grandma squares everyday from 12 to 4 p.m. or available until sell out!” “Truly Pizza, a handsomely designed full-service restaurant in Dana Point, is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food. Together with World Pizza Champion teammates Chris Decker and James Beard Award semi-finalist for Best Chef : Southwest, Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in pizza.” “Pizza City Fest returns to downtown Los Angeles for a third consecutive year as part of its nationwide tour. The two-day celebration promises an unparalleled experience for pizza aficionados and will take place on April 26 to 27 on the Event Deck at L.A. LIVE. Attendees will have the exclusive opportunity to savor unlimited offerings from the region's premier pizza artisans, all conveniently located in one central hub at L.A. LIVE. Pizza City Fest will highlight the area’s unique pizza landscape and showcase the diverse and exceptional talents of the region's top pizza makers. Steve Dolinsky, the founder of Pizza City Fest and a two-time Emmy and 13-time James Beard Award-winning food reporter, has curated yet another mouthwatering list of 40 pizza makers spanning the region from Santa Barbara to San Diego, and included a dozen new entries to the culinary roster this year.” Melissa’s World Variety Produce is a continuing sponsor of Pizza City Fest L.A. Their Culinary Director, Chef Angel Flores, will be sampling at the Melissa’s booth a mouthwatering creation with goat cheese and Harry’s Berries served on a crostini also showcasing Melissa’s line of fresh produce. This year Melissa’s is celebrating their 41st year of success. They are still proudly Family-owned with the 2nd generation of the Founders now fully involved. Chef, Pizzaiolo and Restaurateur Chris Laramie of Fat Lip Pizza & Beer is participating at Pizza City Fest L.A. on Saturday, April 26th. We’ll meet him. Chef Chris likes to think of his pizza as having the best of both worlds; the light, crunchy, thin base borrowed from New York street slices and the round puffy crusts typically seen on Neapolitan pies. The dough is the main focus. Long, cold fermentation for 3-days makes a pizza crust that is ultimately more flavorful and easier to digest. After that the Fat Lip Pizza sauce is made in house and all other toppings are made from scratch including their wonderfully seasoned Italian sausage and two varieties of the ever-popular Ranch Dressing. “The inaugural “Long Beach Taco Week” launches on Sunday, April 20th and continues thru April 27th. Over a dozen taco-centric restaurants are participating. The local restaurants will offer unique over-the-top tacos in combination with value-priced taco offers. Featured Tacos and Taco Plates are value-priced at $5, $10, and $15. There are no tickets or passes required. Taco lovers are invited to dine-in, take-out or have featured tacos delivered from their favorite restaurants, or order from their individual websites.” One of the participating restaurants is Chef Ismael Miramontes’ La Chancla Mexican Grill. Chef Ismael joins us. “Since 2021, the Restaurants Care Resilience Fund has awarded $7.3 million in grants to 1,603 independent restaurants across California—supporting burger joints, taquerias, bakeries, and more that are the heart of our communities. In 2025, Restaurants Care Resilience Fund is offering two grant opportunities to help restaurants thrive: $10,000 grants for LA County restaurants and food trucks impacted by the 2025 LA Fires and $5,000 grants for restaurants and commercial caterers in select CA counties to build resilience.” The current application window concludes on April 26th. Alycia Harshfield, President, California Restaurant Foundation, joins us with the specifics. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!…
S
SoCal Restaurant Show
1 Chefs Chris Decker and Michael Vakneen of Truly Pizza and Chef Jason Winters of Speak Cheezy Part 1 14:39
Jason Winters (Chef/Proprietor) of Long Beach’s Speak Cheezy and Chef/ Partners Chris Decker and Michael Vakneen of Truly Pizza in Dana Point are all participants in Pizza City Fest L.A. Staying with us to talk more about Pizza City Fest L.A. are accomplished Pizzaiolos Jason Winters, Chris Decker and Michael Vakneen. “At Long Beach’s Speak Cheezy, their 5-day naturally fermented sourdough is one of the original Sourdough Pizzas of Los Angeles. They source their organic flours from local milled grains and generational producers, use only the best quality farmers market ingredients to provide the community with beautiful 14-inch pies from their kitchen to your family dinner table. Speak Cheezy’s take-out style restaurant provides customers with fresh, New York slices and Sicilian style grandma squares everyday from 12 to 4p.m. or available until sell out!” Appearing Sunday at Pizza City Fest L.A. “Truly Pizza, a handsomely designed full-service restaurant, is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food. Together with World Pizza Champion teammates Chris Decker and James Beard Award semi-finalist for Best Chef : Southwest, Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in pizza.” Appearing Saturday at Pizza City Fest L.A.…
S
SoCal Restaurant Show
1 Chefs Chris Decker and Michael Vakneen of Truly Pizza and Chef Jason Winters of Speak Cheezy Part 2 12:39
Jason Winters (Chef/Proprietor) of Long Beach’s Speak Cheezy and Chef/ Partners Chris Decker and Michael Vakneen of Truly Pizza in Dana Point are all participants in Pizza City Fest L.A. Staying with us to talk more about Pizza City Fest L.A. are accomplished Pizzaiolos Jason Winters, Chris Decker and Michael Vakneen. “At Long Beach’s Speak Cheezy, their 5-day naturally fermented sourdough is one of the original Sourdough Pizzas of Los Angeles. They source their organic flours from local milled grains and generational producers, use only the best quality farmers market ingredients to provide the community with beautiful 14-inch pies from their kitchen to your family dinner table. Speak Cheezy’s take-out style restaurant provides customers with fresh, New York slices and Sicilian style grandma squares everyday from 12 to 4p.m. or available until sell out!” Appearing Sunday at Pizza City Fest L.A. “Truly Pizza, a handsomely designed full-service restaurant, is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food. Together with World Pizza Champion teammates Chris Decker and James Beard Award semi-finalist for Best Chef : Southwest, Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in pizza.” Appearing Saturday at Pizza City Fest L.A.…
Melissa’s World Variety Produce is a continuing sponsor of Pizza City Fest L.A. Their Culinary Director, Chef Angel Flores, will be sampling at the Melissa’s booth a mouthwatering creation on a crostini with goat cheese and Harry’s Berries showcasing Melissa’s line of fresh produce. On Thursday, April 24th from 10:30 a.m. to 12 Noon Chef Angel will be conducting an exclusive cooking demonstration (ticketed) at Gelson’s in Santa Barbara featuring the seasonally available Harry’s Berries and Ojai Pixie Tangerines. This year Melissa’s is celebrating their 41st year of success. They are still proudly Family-owned with the 2nd generation of the Founders now fully involved.…
“Pizza City Fest returns to downtown Los Angeles for a third consecutive year as part of its nationwide tour. The two-day celebration promises an unparalleled experience for pizza aficionados and will take place on April 26-27 on the Event Deck at L.A. LIVE. Attendees will have the exclusive opportunity to savor unlimited offerings from the region's premier pizza artisans, all conveniently located in one central hub at L.A. LIVE. Pizza City Fest will highlight the area’s unique pizza landscape and showcase the diverse and exceptional talents of the region's top pizza makers.” “Steve Dolinsky, the founder of Pizza City Fest and a two-time Emmy and 13-time James Beard Award-winning food reporter, has curated yet another mouthwatering list of 40 pizza makers spanning the region from Santa Barbara to San Diego, and included a dozen new entries to the culinary roster this year.” “The pizza scene in SoCal continues to impress me – from temporary pop-ups to collabs to entrepreneurs who have made the leap from portable baking to full-time brick-and-mortars,” said Dolinsky. “We’ve invited some of the most popular pizzerias from the region, featuring a range of styles, including Detroit, Chicago deep-dish, Sicilian, Neapolitan and Roman; we’ve even added an Armenian lahmajoun from Glendale. Is it pizza? You decide.” The Culinary Careers Program is the Charitable Beneficiary. Culinary Careers Program (C•CAP) students will be assisting the participating chefs at their stations. Steve Dolinsky briefly puts down his notepad and microphone and joins us.…
Chef, Pizzaiolo and Restaurateur Chris Laramie of Fat Lip Pizza & Beer in Corona is participating at Pizza City Fest L.A. on Saturday, April 26th. We’ll meet him. Chef Chris likes to think of his pizza as having the best of both worlds; the light, crunchy, thin base borrowed from New York street slices and the round puffy crusts typically seen on Neapolitan pies. The dough is the main focus. Long, cold fermentation for 3-days makes a pizza crust that is ultimately more flavorful and easier to digest. After that the Fat Lip Pizza sauce is made in house and all other toppings are made from scratch including their wonderfully seasoned Italian sausage and two varieties of Ranch Dressing. Chef Chris also creates his own Hot Honey. “Fat Lip Pizza was originally conceived as a rolling Food Truck. In a previous life their little truck was a mobile USPS post office designed for getting mail in and out of disaster areas. Decommissioned and baking in the sun in Palmdale, CA, Chef Chris saw the potential in her and lovingly turned her into a pizza truck over the course of the pandemic. As we emerged from our houses and got back to normal the truck was frequently seen at wineries and breweries around Temecula.” “Currently Fat Lip’s first brick and mortar shop is located at 420 N Main St. in Corona. Artisan pizza is available by the slice or a whole pie.” Another attraction is the state-of-the-art self-serve beer wall with 20 taps featuring local craft breweries and wineries of distinction. It’s the guest’s choice of pour size from a taste to a full pour of 16 ounces.…
“The inaugural “Long Beach Taco Week” launches on Sunday, April 20th and continues thru April 27th. Over a dozen taco-centric restaurants are participating. The local restaurants will offer unique over-the-top tacos in combination with value-priced taco offers. Featured Tacos and Taco Plates are value-priced at $5, $10, and $15.” The objective is that in addition to encouraging local and surrounding "foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Taco Week support the local economy and put “butts in seats” of the city's valued restaurants. “There are no tickets or passes required. Taco lovers are invited to dine-in, take-out or have featured tacos delivered from their favorite restaurants, or order from their individual websites.” One of the participating restaurants is Chef Ismael Miramontes’ La Chancla Mexican Grill. Many of his signature recipes have been handed down from his Family. Chef Ismael joins us.…
S
SoCal Restaurant Show
“Since 2021, the Restaurants Care Resilience Fund has awarded $7.3 million in grants to 1,603 independent restaurants across California—supporting burger joints, taquerias, bakeries, and more that are the heart of our communities. In 2025, Restaurants Care Resilience Fund is offering two grant opportunities to help restaurants thrive: $10,000 grants for LA County restaurants and food trucks impacted by the 2025 LA Fires and $5,000 grants for restaurants and commercial caterers in select CA counties to build resilience.” The current application window concludes on April 26th. Alycia Harshfield, President, California Restaurant Foundation, joins us with the specifics.…
It’s a very special show for April 12th as after a 2-year absence we’re returning to the 12th Big Island Chocolate Festival. The Festival is a chocolate lovers paradise celebrating that Hawaii is the only place in the United States where cacao, the base of all premium chocolate, can successfully be grown commercially (and typically by small Family farmers.) Our accommodating and gracious hosts are The Big Island Chocolate Festival and the Hilton Waikoloa Village. The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a cacao farm tour and a festive walkaround evening gala with salivating chef-created savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30-9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. Also on the menu is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean. Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. He joins us. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous premier bakeries and resorts and also is a seasoned instructor in France and the U.S. Chef Stephane is a popular, repeat presenter at the Big Island Chocolate Festival. Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 lush acres on the Kohala Coast on The Big Island of Hawaii since January of 2022. Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions. Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu. Chef Frederic Hoffmann takes a break from his busy kitchens to join us. Malama Mushrooms is a family-owned, superfood mushroom company based in Kona, Hawaii. Their modest mission is to share the health & wellness benefits of superfood mushrooms with the world. 'Malama' is the Hawaiian word for protect, preserve, and nurture. That’s the ambitious motto for what Malama Mushrooms does. Founder, CEO and “Funguy,” Ben Lillibridge joins us.…
“With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience. The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier. 5th generation Guittard Family member Clark Guittard is our guest. Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars. Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For The Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition. Dr Nat is our guest with a ripe cacao pod in hand. “Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au. Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort/hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.” Sean Newman joins us with a cup of freshly-brewed Kona coffee at the ready. Matthew Lane is the Rooms Director for Hilton Waikoloa Village on the Big Island of Hawaii, the host hotel for our broadcast celebrating The Big Island Chocolate Festival. Matthew is our concluding guest providing an overview of this expansive resort property. “Hilton Waikoloa Village is an oceanfront resort overlooking Waiulua Bay on the Island of Hawai’i. Surrounded by breathtaking tropical gardens and abundant wildlife, the property has 12 restaurants and lounges, 27 holes of championship golf, a stadium tennis court and the only interactive dolphin program on the island.” All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!…
Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous bakeries and resorts and also is a seasoned instructor in France and the U.S. A popular, repeat presenter at the Big Island Chocolate Festival, Chef Stéphane provides a demonstration on why it is beneficial for cacao growers and chocolate makers to understand the importance of tempering chocolate. On Saturday, he will present an engaging demonstration on Constructing a Chocolate Showpiece, which is artistically displayed at the festival’s evening gala. It’s always an eye-popper. Chef Stéphane takes a break from tempering chocolate to join us.…
It’s a very special show for April 12th as after a 2-year absence we’re returning to the 12th Big Island Chocolate Festival. The Festival is a chocolate lovers paradise celebrating that Hawaii is the only place in the United States where cacao, the base of all premium chocolate, can successfully be grown commercially (and typically by small Family farmers.) Our accommodating and gracious hosts are The Big Island Chocolate Festival and the Hilton Waikoloa Village. The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a cacao farm tour and a festive walkaround evening gala with salivating chef-created savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30-9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee. Also on the menu is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean. Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. He joins us. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous premier bakeries and resorts and also is a seasoned instructor in France and the U.S. Chef Stephane is a popular, repeat presenter at the Big Island Chocolate Festival. Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 lush acres on the Kohala Coast on The Big Island of Hawaii since January of 2022. Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions. Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu. Chef Frederic Hoffmann takes a break from his busy kitchens to join us. Malama Mushrooms is a family-owned, superfood mushroom company based in Kona, Hawaii. Their modest mission is to share the health & wellness benefits of superfood mushrooms with the world. 'Malama' is the Hawaiian word for protect, preserve, and nurture. That’s the ambitious motto for what Malama Mushrooms does. Founder, CEO and “Funguy,” Ben Lillibridge joins us. “With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience. The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier. 5th generation Guittard Family member Clark Guittard is our guest. Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars. Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For The Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition. Dr Nat is our guest with a ripe cacao pod in hand. “Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au. Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort/hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.” Sean Newman joins us with a cup of freshly-brewed Kona coffee at the ready. Matthew Lane is the Rooms Director for Hilton Waikoloa Village on the Big Island of Hawaii, the host hotel for our broadcast celebrating The Big Island Chocolate Festival. Matthew is our concluding guest providing an overview of this expansive resort property. “Hilton Waikoloa Village is an oceanfront resort overlooking Waiulua Bay on the Island of Hawai’i. Surrounded by breathtaking tropical gardens and abundant wildlife, the property has 12 restaurants and lounges, 27 holes of championship golf, a stadium tennis court and the only interactive dolphin program on the island.” All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!…
Malama Mushrooms is a family-owned, superfood mushroom company based in Kona, Hawaii. Their modest mission is to share the health & wellness benefits of superfood mushrooms with the world. 'Malama' is the Hawaiian word for protect, preserve, and nurture. That’s the ambitious motto for what Malama Mushrooms does. Founder, CEO and “Funguy” Ben Lillibridge joins us. “Malama first fruited in 2015 as a small farm in Kona, Hawaii when Ben produced his first Hawaiian-grown mushrooms while living on a farm in a mango-tree house. He started by utilizing a underground lava-formed cave to cultivate the first mushrooms of the business and fast forward to today, he has wrangled in his family & friends to help his mushroom mission of creating & sharing fung-tional superfood mushroom products that integrate easily into your daily routine and to support your overall health and wellness.”…
Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 acres on the Kohala Coast on The Big Island of Hawaii since January of 2022. Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions. Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu. Chef Frederic Hoffmann takes a break from his busy kitchens to join us.…
“With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience.” “The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier. “Whether you’re looking for an exciting tasting journey or the perfect 70% for a favorite recipe, Guittard has a chocolate for you.” 5th generation Family member Clark Guittard is our guest.…
Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au. “Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort/hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.” Sean Newman joins us with a freshly brewed cup of Kona coffee at the ready.…
Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. “Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars. Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For The Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition.” Dr Nat is our guest with a ripe cacao pod in hand.…
Matthew Lane is the Rooms Director for Hilton Waikoloa Village on the Big Island of Hawaii, the host hotel for our broadcast celebrating The Big Island Chocolate Festival. Matthew is our guest providing an overview of this expansive destination resort property. “Hilton Waikoloa Village is an oceanfront resort overlooking Waiulua Bay on the Island of Hawai’i. Surrounded by breathtaking tropical gardens and abundant wildlife, the property has 12 restaurants and lounges, 27 holes of championship golf, a stadium tennis court and the only interactive dolphin program on the island.” “Guests who wish to immerse themselves in the island’s culture can take in lei making and ukulele lessons and tour historic petroglyph sites along with many other activities. Travelers can even explore the resort along a museum walkway or by riding in leisurely trams between the lobby and towers.”…
“Chef Eileen Elizabeth is a published, award-winning vegan chef based in Los Angeles California. Her newest cookbook, The Vegan Blueprints, is the culmination of her decade-long career. Whether she is feeding celebrities, helping people manage disease, cooking for wellness retreats or developing menus for restaurants, Chef Eileen really is taking the culinary world by storm. Proving that plant-based food can be fun, creative, and enjoyed by vegans and meat eaters alike. Her cookbook The Vegan Blueprints highlights some of her most popular creations, as well as teaches you how to realistically integrate more plant-based food into your diet.” Chef Eileen takes a break from her busy kitchen to join us. “Vegas Unstripped producers Eric Gladstone & Chef & Restaurateur James Trees (Bar Boheme) have announced the list of chefs and bartenders participating in this year’s Vegas Unstripped food festival. As always, the festival will gather many of Las Vegas’ most acclaimed and creative culinary leaders, who will each create a new dish or drink for one night only, taking place from 6-9 p.m. on Sunday, April 27 at the Palms Casino Resort.” A sampling of the culinary talent on display includes Pizzaiolo John Arena of Metro Pizza, Brian Howard of Sparrow & Wolf, Bruce Kalman of SoulBelly BBQ, Gina Marinelli of La Strega and James Trees of the just debuted Bar Boheme. Prominent Vegas Bartenders mixing it up include Tony Abou-Ganim (The Modern Mixologist) and Adam Rains of The Golden Tiki. Vegas Unstripped creator Eric Gladstone joins us with (Festival Co-creator) Las Vegas Celebrity Chef James (Bar Boheme) for the tempting preview. There also is a very special ticket discount offer exclusively for listeners. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. We’re revisiting the costly subject of 3rd Party Delivery for restaurants. Chef Andrew will provide his insight on the new option to “Buy Now, Pay Later” for home-delivered restaurant fare. Also the expensive and unfair system of the 3rd party delivery companies assessing chargebacks to restaurants that might not be justified.…
Andy Harris, Executive Producer and Co-host previews the show. Program Note for Saturday, April 12th. For the 4th time we’re honored to be broadcasting live from The Big Island Chocolate Festival celebrating that Hawaii is the only place in the United States where cacao (the base of fine chocolate) can successfully grow commercially. Please join us… Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC. On today’s menu is an important update on the Napa Rose Restaurant at Disney’s Grand Californian (it’s now on vacation for a bit) and the background on Orange County’s two prestigious James Beard Award nominations. As always more Orange County morsels will be part of the conversation. “Chef Eileen Elizabeth is a published, award-winning vegan chef based in Los Angeles California. Her newest cookbook, The Vegan Blueprints, is the culmination of her decade-long career. Whether she is feeding celebrities, helping people manage disease, cooking for wellness retreats or developing menus for restaurants, Chef Eileen really is taking the culinary world by storm. Proving that plant-based food can be fun, creative, and enjoyed by vegans and meat eaters alike. Her cookbook The Vegan Blueprints highlights some of her most popular creations, as well as teaches you how to realistically integrate more plant-based food into your diet.” Chef Eileen takes a break from her busy kitchen to join us. “Vegas Unstripped producers Eric Gladstone & Chef & Restaurateur James Trees (Bar Boheme) have announced the list of chefs and bartenders participating in this year’s Vegas Unstripped food festival. As always, the festival will gather many of Las Vegas’ most acclaimed and creative culinary leaders, who will each create a new dish or drink for one night only, taking place from 6-9 p.m. on Sunday, April 27 at the Palms Casino Resort.” A sampling of the culinary talent on display includes Pizzaiolo John Arena of Metro Pizza, Brian Howard of Sparrow & Wolf, Bruce Kalman of SoulBelly BBQ, Gina Marinelli of La Strega and James Trees of the just debuted Bar Boheme. Prominent Vegas Bartenders mixing it up include Tony Abou-Ganim (The Modern Mixologist) and Adam Rains of The Golden Tiki. Vegas Unstripped creator Eric Gladstone joins us with (Festival Co-creator) Las Vegas Celebrity Chef James (Bar Boheme) for the tempting preview. There also is a very special ticket discount offer exclusively for listeners. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. We’re revisiting the costly subject of 3rd Party Delivery for restaurants. Chef Andrew will provide his insight on the new option to “Buy Now, Pay Later” for home-delivered restaurant fare. Also the expensive and unfair system of the 3rd party delivery companies assessing chargebacks to restaurants that might not be justified. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!…
Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC. On today’s menu is an important update on the Napa Rose Restaurant at Disney’s Grand Californian (it’s now on vacation for a bit) and the background on Orange County’s two prestigious James Beard Award nominations. As always more Orange County morsels will be part of the conversation. “Chef Eileen Elizabeth is a published, award-winning vegan chef based in Los Angeles California. Her newest cookbook, The Vegan Blueprints, is the culmination of her decade-long career. Whether she is feeding celebrities, helping people manage disease, cooking for wellness retreats or developing menus for restaurants, Chef Eileen really is taking the culinary world by storm. Proving that plant-based food can be fun, creative, and enjoyed by vegans and meat eaters alike. Her cookbook The Vegan Blueprints highlights some of her most popular creations, as well as teaches you how to realistically integrate more plant-based food into your diet.” Chef Eileen takes a break from her busy kitchen to join us.…
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SoCal Restaurant Show
Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food & Beverage Columnist for Culture OC. The long-running fine-dining restaurant, Napa Rose at Disney’s Grand Californian, is going on vacation for a bit. Anne Maries provides the details of what’s to come.…
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SoCal Restaurant Show
Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie continues with us in-studio to discuss her work as Food Columnist for Culture OC. She highlights the just announced Orange County Nominees for the prestigious James Beard Foundation Awards and the new salivating food items from Executive Chef Dennis Radcliffe at Angel Stadium that caught her eye at the recent Media Preview.…
“Chef Eileen Elizabeth is a published, award-winning vegan chef based in Los Angeles California. Her newest cookbook, The Vegan Blueprints, is the culmination of her decade-long career. Whether she is feeding celebrities, helping people manage disease, cooking for wellness retreats or developing menus for restaurants, Chef Eileen really is taking the culinary world by storm. Proving that plant-based food can be fun, creative, and enjoyed by vegans and meat eaters alike. Her cookbook The Vegan Blueprints highlights some of her most popular creations, as well as teaches you how to realistically integrate more plant-based food into your diet.” “The Vegan Blueprints is so much more than a cookbook. It is an in-depth guide to all things vegan. The first half is loaded with information to help you get started. With tips and tricks, a glossary of vegan, non-vegan and cooking terms, as well as pages of vegan information, this book is for any person, at any culinary level. The second half features some of Chef Eileen’s most famous Blueprints. These Blueprints are recipes that chef Eileen has created to get you started and empower you to create your own go to plant based recipes. You don’t need expensive tools, obscure ingredients or hours in the kitchen. Chef Eileen has streamlined everything to make it as simple as possible, so you can feel inspired and look forward to cooking. Each blueprint is designed to be easy to follow, and even easier to adjust to make it your own. The blueprints are the base, what you create with them is yours to discover.” “Chef Eileen Elizabeth is a vegan celebrity chef, recipe developer and health coach. She has worked on over 100 retreats as a chef both nationally and internationally. Eileen likes to say that she is the vegan chef for meat eaters, creating fun familiar food to help them transition into better eating habits.” Chef Eileen Elizabeth continues with us.…
“Chef Eileen Elizabeth is a published, award-winning vegan chef based in Los Angeles California. Her newest cookbook, The Vegan Blueprints, is the culmination of her decade-long career. Whether she is feeding celebrities, helping people manage disease, cooking for wellness retreats or developing menus for restaurants, Chef Eileen really is taking the culinary world by storm. Proving that plant-based food can be fun, creative, and enjoyed by vegans and meat eaters alike. Her cookbook The Vegan Blueprints highlights some of her most popular creations, as well as teaches you how to realistically integrate more plant-based food into your diet.” “The Vegan Blueprints is so much more than a cookbook. It is an in-depth guide to all things vegan. The first half is loaded with information to help you get started. With tips and tricks, a glossary of vegan, non-vegan and cooking terms, as well as pages of vegan information, this book is for any person, at any culinary level. The second half features some of Chef Eileen’s most famous Blueprints. These Blueprints are recipes that chef Eileen has created to get you started and empower you to create your own go to plant based recipes. You don’t need expensive tools, obscure ingredients or hours in the kitchen. Chef Eileen has streamlined everything to make it as simple as possible, so you can feel inspired and look forward to cooking. Each blueprint is designed to be easy to follow, and even easier to adjust to make it your own. The blueprints are the base, what you create with them is yours to discover.” “Chef Eileen Elizabeth is a vegan celebrity chef, recipe developer and health coach. She has worked on over 100 retreats as a chef both nationally and internationally. Eileen likes to say that she is the vegan chef for meat eaters, creating fun familiar food to help them transition into better eating habits. Over the past few years she has developed multiple vegan menus for non-vegan restaurants, and training other chefs on how to prepare exciting vegan dishes.” Chef Eileen Elizabeth takes a break from her busy kitchen to join us.…
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SoCal Restaurant Show
“Vegas Unstripped producers Eric Gladstone & Chef & Restaurateur James Trees have finalized the list of chefs and bartenders participating in this year’s Vegas Unstripped food festival. As always, the festival will gather many of Las Vegas’ most acclaimed and creative culinary leaders, who will each create a new dish or drink for one night only, taking place from 6-9 p.m. on Sunday, April 27 at the Palms Casino Resort.” A sampling of the culinary talent on display includes Pizzaiolo John Arena of Metro Pizza, Brian Howard of Sparrow & Wolf, Bruce Kalman of SoulBelly BBQ, Gina Marinelli of La Strega and James Trees of the just debuted Bar Boheme. Prominent Vegas Bartenders mixing it up include Tony Abou-Ganim (The Modern Mixologist) and Adam Rains of The Golden Tiki. “The Las Vegas food & cocktail scene is so vibrant that every year of Vegas Unstripped becomes a new adventure,” said Gladstone. “We’re excited to have a fantastic mix of Vegas favorites returning alongside a lot of new faces, and some veterans we have wanted to include for years. This is going to be an unforgettable night!” “Vegas Unstripped is Las Vegas’ only festival by chefs, about chefs, and for the Vegas community. Participating chefs represent the cutting edge of independent talent in Las Vegas, and are challenged to create unique dishes for the night reflecting their culinary passions. The evening is augmented by beverages from Las Vegas’ best local bars, local musicians, local art and more. Created in 2018 as a reaction to the Strip-focused Vegas Uncork’d event (now defunct), Vegas Unstripped initially only invited chefs working off-Strip but now welcomes Vegas chefs regardless of where they cook, offering open submissions. All necessary expenses of the independent chef/restaurateur are covered by event revenue to the extent possible, with net proceeds going to underserved local charities. To date, Vegas Unstripped has donated nearly $30,000.” Vegas Unstripped creators Eric Gladstone and Celebrity Chef James Trees join us for the tempting preview.…
We’re revisiting the costly and somewhat controversial subject of 3rd Party Delivery for restaurants. Chef Andrew will give his insight on the new option to “Buy Now, Pay Later” for home-delivered restaurant fare. Also the expensive and unfair hidden system of the 3rd party delivery companies assessing chargebacks to restaurants that might not be justified and are hard, and time-consuming, for the restaurant to defend against.…
S
SoCal Restaurant Show
“Vegas Unstripped producers Eric Gladstone & Chef & Restaurateur James Trees have finalized the list of chefs and bartenders participating in this year’s Vegas Unstripped food festival. As always, the festival will gather many of Las Vegas’ most acclaimed and creative culinary leaders, who will each create a new dish or drink for one night only, taking place from 6-9 p.m. on Sunday, April 27 at the Palms Casino Resort.” A sampling of the culinary talent on display includes Pizzaiolo John Arena of Metro Pizza, Brian Howard of Sparrow & Wolf, Bruce Kalman of SoulBelly BBQ, Gina Marinelli of La Strega and James Trees of the just debuted Bar Boheme. Prominent Vegas Bartenders shaking it up include Tony Abou-Ganim (The Modern Mixologist) and Adam Rains of The Golden Tiki. “The Las Vegas food & cocktail scene is so vibrant that every year of Vegas Unstripped becomes a new adventure,” said Gladstone. “We’re excited to have a fantastic mix of Vegas favorites returning alongside a lot of new faces, and some veterans we have wanted to include for years. This is going to be an unforgettable night!” “Vegas Unstripped is Las Vegas’ only festival by chefs, about chefs, and for the Vegas community. Participating chefs represent the cutting edge of independent talent in Las Vegas, and are challenged to create unique dishes for the night reflecting their culinary passions. The evening is augmented by beverages from Las Vegas’ best local bars, local musicians, local art and more. Created in 2018 as a reaction to the Strip-focused Vegas Uncork’d event (now defunct), Vegas Unstripped initially only invited chefs working off-Strip but now welcomes Vegas chefs regardless of where they cook, offering open submissions. All necessary expenses of the independent chef/restaurateur are covered by event revenue to the extent possible, with net proceeds going to underserved local charities. To date, Vegas Unstripped has donated nearly $30,000.” Vegas Unstripped creator Eric Gladstone continues along with Las Vegas Celebrity Chef James for the salivating preview.…
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