Explore " fine dining" with insightful episodes like "Christofer Bengtsson from 2 Våningen", "Nicola Fanetti from Brace", "Episode 3: Greg Vaughn", "Kitchen Confidential: Chefs Mayank Istwal and Austin Waiter, Part 1" and "Peter McKenna from The Gannet" from podcasts like ""The Experience Matters Podcast", "The Experience Matters Podcast", "The Feast & Flight Podcast", "CityBook & Co." and "The Experience Matters Podcast"" and more!
Jake Adkins interviews 4 time MLB All-Star and Sacramento native, Greg Vaughn. Greg fills us in on his new business ventures, his foundation, the Vaughns Valley Foundation, his golf game, and what Sacramento means to him.
In this episode of CityBook & Co., Houston CityBook editor Jeff Gremillion and chef-journalist Kate McLean sit down with two of Houston's top culinary talents. Mayank Istwal, is the executive chef of Musaafer, one of Houston newest and trendiest eateries, and Exec Chef Austin Waiter runs the kitchen at Tony’s, the city’s most venerable fine-dining stalwart. Hear their origin stories as chefs, their memories of one of Houston's most legendary fine dining icons, and their experience over the last 12 difficult months navigating the restaurant industry in the midst of a global pandemic.
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EPISODE CREDITS
Produced, edited, and mixed by Luke Brawner for Milieu Media Group
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Music licensed by Blue Dot Sessions
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Rosie and Mark hang out to talk about hangovers, dining at Applebees, Youtube pranks gone wrong, and music we wish would disappear.
At the age of 18, Rishi Naleendra went to Australia to study architecture, however it was the buzz of the kitchen that caught his attention.
He worked at some of the hottest restaurants in Australia before moving to Singapore in 2014 with his wife, they were both unemployed when they landed in the Republic.
After two successful modern Australian restaurants — and three years with a Michelin star for one of them, Rishi opened Kotuwa in December 2020, a communal-style casual restaurant with an a la carte menu featuring traditional Sri Lankan food.
In this segment, Rishi describes his culinary journey, what a Michelin star means to him and what we can expect from Kotuwa.
See omnystudio.com/listener for privacy information.
HEY!!! Welcome back, Season 2, a quick intro to the next season... with Guests!!
Forging relationships shouldn’t be a punch list on your career, or should it? If you’re doing your job well, treating people well, training and learning along the way, then naturally you’re going to be relationship building. But what about in the dining room? Often the path to your next venture or your first venture can be sitting out in the dining room enjoying your food and praising the experience. But it’s the relationships that people form that can earn someone’s trust. Understanding your passion as well as your vision are necessary compliments to a well executed meal.
Our guest today is Chef Shaun Hergatt. A Michelin-starred Chef known for his refined and technical approach. Shaun garnered accolades at his former NYC fine dining temples SHO Shaun Hergatt and Juni. Shaun’s latest venture is a vegetable and seafood forward concept in Soho called Vestry, which just opened on October 2nd.
Photo Courtesy of Liz Clayman
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Skis, sapphires, saunas, and saints! We had some very interesting day trips in Taos, New Mexico and Sofia, Bulgaria this week! Read all about our travels here!
This is our sesquicentennial episode that we filmed while on our #10KDrivewayTour at The Pod Mill in Salt Lake City! Check out the video episode too!
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Dominique Crenn is a world-famous French chef, restaurateur, and co-owner of Atelier Crenn in San Francisco, which was named to the World’s 50 Best Restaurants in 2019. She’s also the first and only female chef in America to attain three Michelin stars and was awarded “Best Chef in the West” in 2018 by The James Beard Foundation. In January of 2020, she launched VitaBowl with the mission of universalizing access to wholesome, plant-based meals in an effort to cultivate resilient communities.
In this episode, we had a chance to chat with Dominique and learn about her adventurous childhood growing up in Paris, how her relationship with food has evolved throughout the years, her incredible career as a chef and why she’s not the biggest fan of culinary school, the early challenges she faced opening her first restaurant Atelier Crenn in 2011, her thoughts on the future of hospitality and food, and much more.
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For 30 years, Sanford has been a Milwaukee staple. And Chef Justin Aprahamian has been a part of that story for the last 18.
This week on FoodCrush, we sit down with Aprahamian to chat about his experience at the helm of one of the city’s most iconic restaurants and the ways he and his staff have navigated the challenges of the COVID-19 pandemic. From shifting gears and offering family meals for carry-out, to bringing joy to customers by releasing a Wisconsin State Fair-inspired menu, Aprahamian offers insights into the inner workings of a fine dining restaurant which has been forced to shift and evolve in order to survive in these unprecedented times.
Along the way, he shares an inside look at what it takes to run a fine dining restaurant in a carry-out world, the inspiration and creativity that keeps the Sanford motor running and the future he hopes for once the pandemic has passed. Along the way, he paints a picture of how eateries can press forward without compromising their values, quality or sense of service, even during these unprecedented times.
Food & Wine Magazine once called Canlis “one of the 40 most important restaurants in the past 40 years.” They’ve humbly received 22 consecutive Wine Spectator Grand Awards and have been nominated for 15 James Beard Awards and we've won three of them.
But today’s podcast guest, Mark Canlis, won’t tell you that. Instead, he’ll talk to you about the lives he gets to interact with every day, both in the kitchen and on the floor.
And he’ll also happily tell you about the work they’re doing to provide food to Seattle in light of the pandemic shutdown. Mark is a great storyteller, his work is inspiring, and he was a delight to talk to. We think you’ll agree.
Today's Question
Am I the asshole for refusing to pay at a restaurant that was false advertising?
So my girlfriend (her 27, me 28) wants to go to this fancy new restaurant in the city that she’s heard good things about. We get there and it seems like one of those hipster places but whatever, I’m hungry. I look at the menu and this place is crazy expensive---like every dish is more than $15-$20 and half the ingredients I’ve never heard of. I order the bison steak ($26) and my girlfriend orders some weird pasta, noki I think ($18). Very important, these were listed as ENTREES on the menu. Mind you, with drinks plus tip this is going to come out to over $60, which is already ridiculous for dinner for two people.
So anyway we order as we are starving. My steak arrives and I am shocked, it’s like 6 small pieces of sliced steak with some weird sauce on the side and a small handful of salad. I joke to the waiter 'where’s the rest of my steak?' and he explains they serve smaller portions at this restaurant because they focus on getting the highest quality ingredients. I don’t care if this bison was blessed by the Pope himself! It’s absurd to charge that much for such a small bit of steak, it’s highway robbery. When I go to restaurants I expect an entree to fill me up and be enough for leftovers.
I’m complaining to my girlfriend and she’s getting annoyed with me. Similar situation with her pasta, it was like maybe 12 pieces of noki dressed up with some frou frou bullshit.
Granted, the food was pretty good but I cannot get over how tiny these portions are. I’m a big guy and I like to eat, what can I say?
When the waiter comes back I inform him we will not be paying for our meal, and that they are falsely advertising entrees that barely qualify as a light snack. My girlfriend is begging me to stop but that’s where we’re different, I don’t let businesses push me around and rip me off.
A manager comes and apologizes but asks us to leave. I don’t end up paying as they realized I called them out on their bullshit. My girlfriend is silent the entire time on the way back. I’m still hungry so I drive through McDonald’s and get a burger, and when I did that she asked to be dropped off at her place.
It’s now the next day and I’m starting to think I didn’t handle the situation as well as I could have (I could have probably just asked for a discount). My girlfriend hasn’t responded to my texts so now I’m starting to think I’m an asshole. Am I the asshole?
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On this episode of 1 Out Of 10, we talk about one of, if not our favorite thing in the world -- FOOD! Find out what our favorite food's are and also, hear us talk about whether or not we would eat at those crazy expensive Michelin Star restaurants
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