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    affogato

    Explore " affogato" with insightful episodes like "Empanadas, Guacamole, Gelato, Pastries, Puppies & Craft Cocktails are all being highlighted on Food Farms and Chefs Radio Show this Week!", "You'll find Cocktails, Brunch, Decadent Desserts and Coffee on this week's Food Farms and Chefs Radio Show!", "Coffee Shop Drinks and Lingo Demystified with Morgan Eckroth, Part 2", "Hallie Meyer, Caffe Panna" and "Eat Your Sake?!" from podcasts like ""Food Farms & Chefs", "Food Farms & Chefs", "Coffee 101", "All in the Industry ®️" and "Sake Revolution"" and more!

    Episodes (7)

    Empanadas, Guacamole, Gelato, Pastries, Puppies & Craft Cocktails are all being highlighted on Food Farms and Chefs Radio Show this Week!

    Empanadas, Guacamole, Gelato, Pastries, Puppies & Craft Cocktails are all being highlighted on Food Farms and Chefs Radio Show this Week!

    Born in and raised in Ecuador, Veronica Fitzgerald moved to the US with her family in North Carolina as a teen. Growing up she was treated to her grandmother's empanadas on a regular basis, eventually learning how to make them as well. Years later, she treated her family and friends to her empanadas, and subsequently the pandemic inspired Veronica to create her business, V Empanadas. Soon thereafter, V-Empanada's was a hit, and she opened a shop inside Lancaster County Farmers Market. So, the next time you visit, be sure to check out Veronica's freshly made Empanadas and scratch-made guacamole, sauces, and desserts when you're there!

    The best way to end a meal is with something a little sweet--something that Pastry Chefs Sally Gadea and her husband Jemil know a lot about. Both Allison and Jemil have years of experience working as Executive and/or Corporate Chefs for high-end restaurants over the years; a key aspect that has helped refine what they offer inside their Yardley, PA-based business, Panna Gelateria. Of course owning and running a business takes a lot of skills too--and the pair sought out help from SCORE in Bucks County, PA. to aid them in getting started. So, a little help from their SCORE business mentor and the combined culinary pedigrees from both Chefs later...Panna Gelateria and Bakery was born. Now, you can indulge your sweet & savory cravings when you visit Panna Gelateria. Their menu offerings will always keep you interested--they have an ever-changing menu of small-batch gelatos, pastries, and more!

    Who let the dogs out? Allison and Sam Mattiloa did! And they invited all of your (fully vaccinated and trained) pups to the party too! Inspired by the pandemic to finally add a fur-baby to their family, Allison and Sam adopted Buda into their lives. But the pandemic lasted longer than anticipated, so the Brewerytown couple were fur-ther inspired to create a human and dog-friendly space to safely socialize. That space, called The Boozy Mutt, incorporates a bar, restaurant, and an indoors & outdoors space for pups and their fur-friends to play. And if you haven't caught the ball on the theme just yet--you can fetch some food and drinks for yourselves, order some treats for ''Fluffy'' from their pet-friendly food menu, and let the paws hit the floor running at The Boozy Mutt! . Just remember to reserve your day, month, or yearly pass for your furry friends before you visit

    You'll find Cocktails, Brunch, Decadent Desserts and Coffee on this week's Food Farms and Chefs Radio Show!

    You'll find Cocktails, Brunch, Decadent Desserts and Coffee on this week's Food Farms and Chefs Radio Show!

    Our first guest, Matt Satten, is no stranger to the popularity of libations-and drew upon the acquired knowledge to form Top Dog Cocktails.  The cocktails, Greyhound, Whiskey Lemonade, Blood Orange Margarita, and Peach Mango Iced Tea are all crafted using hard liquor.  In a world inundated with hard seltzers, Top Dog Cocktails offers great mixed drinks without the hassle to make it from scratch.

    Next, we heard from Nery Burgos, Chef and Owner of Breakfast at Blume located in Delaware.  Burgos, who graduated with a BA in Business Management, utilized her career to follow through with her life-long passion within the culinary industry.  Nery's career path was inspired by one of her high school teachers, which she vowed to follow the three rules he suggested: Have a means to make money, have a passion, and have a hobby. Burgos' focus on three rules lended itself to the success that bloomed Breakfast at Blume.

    Lastly we spoke with Ash & Pretha Kailath, the owners of Lu & Aug's in Ardmore, PA.  They founded their dessert and coffee shop as a family entrepreneurial endeavor--and soon thereafter the magic of combining ice cream with coffee known as an Affogato became one of the most popular menu items for their business.  On top of offering inventive (and instagrammable) desserts, they help support local business by including them into their heavenly ice cream creations--see for yourselves as they pile on 4th Street cookie company's brownies, silky-smooth chocolate ice cream (the Chocoholic), or their signature affogato made with OX Coffee Roasters Espresso poured over your ice cream.  


     

    If you're curious to find out what else each of this week's guests can tempt you with--be sure to tune in to Food Farms and Chefs Radio Show!

    Coffee Shop Drinks and Lingo Demystified with Morgan Eckroth, Part 2

    Coffee Shop Drinks and Lingo Demystified with Morgan Eckroth, Part 2

    In the second of two episodes, covering common coffee shop drinks and lingo, Kenneth sits down with Morgan Eckroth of Onyx Coffee Lab. She is the 2022 World Barista Runner-Up and the reigning US Barista Champion. Morgan is the most popular coffee expert across all of the big social media platforms. She is the go-to source for all things coffee, so is the ideal person to provide an overview of modern coffee lingo and drinks.

    For part two, Kenneth and Morgan focus more on coffees that include a substantial amount of milk in them and touch on some of the cold and iced coffee drinks you can buy, including breve, cappuccino, flat white, latte, cafe au lait, mocha, affogato, flash brew, frappe and cold brew. They also briefly discuss chai and matcha teas as well as what makes a drink 'dirty'.

    KEY TAKEAWAYS

    • In the US, half and half is used to make breves.
    • In the US, a flat white and a cappuccino are essentially the same, but this may not be the case in other countries.
    • The definitions of drinks are constantly evolving.
    • Mochas are a good way to introduce people to coffee. It was Morgan´s gateway coffee drink.
    • Affogatos are more of a dessert than a drink, but very tasty.
    • Caffe au lait is different from a latte - how is explained in the episode.
    • Cold brew, flash brew, and iced coffees have very different flavor profiles.

    BEST MOMENTS

    ‘The traditional way to serve a cappuccino in a lot of countries is to put cocoa powder on top of it. ´

    ‘Cafe lattes are a wide range of combinations of milk and espresso.’

    ‘The caffeine content in cold brew versus iced coffee is very different. Cold Brew is one of the most caffeinated drinks that you can order.’

     GUEST RESOURCES

    Instagram (YouTube and Tik Tok):

    @onyxcoffeelab  

    @morgandrinkscoffee


    Website:

    www.onyxcoffeelab.com

    VALUABLE RESOURCES

    Award-winning single-origin specialty coffee: https://umblecoffee.com/

    You’re disciplined and high achieving. You never settle. Shouldn’t the fuel that helps you reach your goals be held to those same standards? Instead of a crash-inducing cup of jo, you need coffee with optimal antioxidants and anti-inflammatories. A coffee so good that you can drink it black.

    At Umble Coffee, we only roast specialty-grade arabica coffee from around the world with cupping scores 84 and above. Don’t sabotage yourself in pursuing your goals - drink coffee that tastes better and is better for you. No crash, great taste, and better long-term health benefits. That’s Umble Coffee. 

    Instagram: https://www.instagram.com/umblecoffee/

    Facebook: https://www.facebook.com/umblecoffee/

    Twitter:  https://mobile.twitter.com/umblecoffee

    ABOUT THE HOST

    As a coffee lover, physician, chemical engineer, serial entrepreneur, competitive runner, writer, and family man, Kenneth knows what it’s like to push yourself to achieve goals very few accomplish. He’s one of the best specialty coffee roasters in the United States as he’s a multi-year US Coffee Roasters’ Competition Finalist. He created Umble Coffee Co with the belief that, if sourced and roasted right, coffee can taste phenomenal and be good for you.

    “Life’s too short to drink bad coffee.”

    CONTACT METHOD

    Want to reach Kenneth? Have questions, show ideas, or want to just let us know you’re enjoying the show? The best way is to leave us a great review and put your thoughts in the comment section - Kenneth reads all of them! The second-best way is through DM on social media.

    Podcast Description

    Coffee 101 is an educational show on all things coffee. The host, Kenneth Thomas, starts with the most basic questions about coffee and builds your knowledge from there. If you love coffee, are curious about coffee, or you’re a business just looking for a resource to train your team, Coffee 101 is without question the show for you! Season 2 is all about coffee's journey from 'Shelf to Sip'.

    BUY COFFEE!: https://umblecoffee.com

    Hallie Meyer, Caffe Panna

    Hallie Meyer, Caffe Panna

    On today's episode of All in the Industry®, Shari Bayer is back at Heritage Radio Network's studio in Brooklyn, and her guest is Hallie Meyer, founder and owner of Caffè Panna, an Italian inspired ice cream and coffee shop in NYC’s Gramercy neighborhood. Before opening the shop, Hallie worked in savory kitchens stateside and in Italy, and in one of Rome's most beloved gelaterias. She began making and selling her own ice cream in 2018 through popups in the South Bronx, while serving with Americorps City Year as a Team Leader at PS 154. Caffè Panna is inspired by Hallie's time living and working in Rome, featuring seasonally rotating flavors, creative sundaes, and their signature affogato sundaes, made with both Italian imported and local ingredients. Today's show also features Shari's PR tip to have integrity; Speed Round; Industry News Discussion on Netflix's reboot of "Iron Chef;" and Solo Dining experience at newly opened KYU NYC in Manhattan, a wood-fired Asian-inspired restaurant which originally opened in Miami in 2016.

    Photo Courtesy of Liz Clayman.

    Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

    Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!

    All in the Industry is Powered by Simplecast.

    Eat Your Sake?!

    Eat Your Sake?!

    Episode 89. We've all sipped sake from a glass, and you may have even used sake in cooking, but did you know its also possible to eat your sake as well?  This week John and Timothy take a look at a very unique style of sake called kijoshu.  It is made by replacing some of the water used in creating the fermentation mash with finished sake.  This fortifies the mash and in turn creates a rich, sweet dessert-style sake that is often aged to deepen the flavor. Taste-wise, it could be compared to a sauterne wine or a rich sherry.  Now, you can certainly sip kijoshu from a glass, but we'll explore a totally fun pairing idea that has us reaching for a spoon instead! Listen in and taste along with us as we savor the flavors of kijoshu and try a totally new way to enjoy sake!

    Support the show

    086: COFFEE, PART 3 - Espresso

    086: COFFEE, PART 3 - Espresso
    Every dad knows the greatest Queen song ever made was 'Under Pressure.' That's why we made an entire episode on it. Well, sort of. Part 3 of our trilogy on coffee explains how pressure makes espresso and how you can too. Chris and Phil discuss a few ways to make espresso at home, as well as the many ways to hack your way through frothing milk. Pumpkin Spice Lattes here we come. Yum.

    #4 Cripto & Finanzas Descentralizadas

    #4 Cripto & Finanzas Descentralizadas

    En este episodio conversamos con Cristian Garner Co-Fundador de Affogato. Affogato es un startup que aplica tecnología Blockchain para llevar la trazabilidad del producto en todo el proceso de la cadena de valor del café.

    Es también un Etherum Scholar de Devcon V de Osaka, Japón. Este programa patrocina 50 especialistas a nivel mundial para desarrollar y potenciar el crecimiento de un Ecosistema de Etherum y aplicar nuevas soluciones que faciliten diferentes problemáticas que enfrentamos como sociedad.

    Básicamente conversamos sobre como nació y como se ha desarrollado la comunidad de Blockchain en Honduras y Centroamérica. El futuro de Etherum, las cryptos y las nuevas aplicaciones en áreas como DE-FI (Descentralized Finance). Una conversación muy interesante y llena de recursos para iniciar a desarrollar conocimiento en la escena Blockchain.

    Recursos Disponibles para conocer más sobre Etherum e involucrarse en la comunidad:

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