blue hill stone barns

On today's episode of All in the Industry®, Shari Bayer's guest is Amanda Kludt, the Editor-in-Chief of Eater and a Senior Vice President at Vox Media. In her role as EIC, Amanda oversees all written, video, and audio content across the Eater network of sites in addition to TV shows, events, and partnerships. In over a dozen years at Eater, she transformed the publication from a niche restaurant blog into one of the most authoritative food media brands, spanning dozens of cities and telling stories across multiple platforms. Eater has won multiple James Beard, National Magazine, and Emmy Awards for its work in restaurant criticism, visual storytelling, service journalism, television, and personal essays. In her role as SVP, Amanda consults on editorial and revenue strategy across Vox Media. Before Eater, Amanda worked at Gridskipper and Metro and studied journalism at NYU. She lives in Brooklyn with her family. Today's show also features Shari's PR tip to set goals and work to achieve them; Speed Round; Industry News discussion on the Senate passing a $1.9 Trillion COVID-19 Relief Bill, including $28.6 billion in grant relief specifically for restaurants; and Shari's Solo Dining experience at Chef in Residence at Blue Hill Stone Barns with Chef Omar Tate of Honeysuckle.

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Just days before being named to Esquire's 18 Best New Restaurants list, Michael and Tara Gallina stopped by the shipping containers to talk to Kat Johnson about opening their restaurant, Vicia in St. Louis. The husband-and-wife team met while working at Blue Hill at Stone Barns in New York’s Westchester County, and relocated to Michael's hometown where they started cooking and serving pop-up dinners under the name Rooster and the Hen.

Vicia is located in the Cortex Innovation Community, a vibrant and fast-growing innovation hub and technology district.

Michael and Tara's restaurant has also been named to Bill Addison's Eater 12 Best New Restaurants in America list and Bon Appetit's 50 Best New Restaurants list.

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Making the leap from chef de cuisine to chef-owner is no small feat, and we've got somebody fresh off that transition in the studio to tell us all about it. Chef Greg Baxtrom was known to followers of the chef world long before he opened his first restaurant, Olmsted, in Brooklyn, NY, last month. Simply put, Greg had worked in many of the best, most influential restaurants in the world, from Alinea to Per Se, from Blue Hill Stone Barns to Atera... all before the age of 30. We talk with Greg about the culture of those kitchens, what it took to fund and build his own restaurant, and lessons learned after a month in business.