fine dining

Är röststyrda lampor framtiden eller bara samtiden? Vad kommer egentligen efter det vi nu ser? Är funktionsmaktordningen intakt? Utrotas invalider?

I detta avsnitt tar vi fram spåkulan och siar om framtiden. Vissa av oss är mer optimistiska än andra. Dessutom siktar vi in oss på crip fine dining, framtidens matkonnässörer helt enkelt.

Producerat av Emma Åstrand och Tobias Holmberg. Möjliggjort med stöd av STIL, Stiftarna av Independent Living i Sverige. Musik av Anders Åstrand. Ljud: Tomas Bolin.
Facebook: Full rulle podcast
Instagram: @fullrullepodcast
Mejl: fullrullepodcast@gmail.com  

Tailor and the Cook- https://thetailorandthecook.com/

Law Office of David A. Longeretta PLLC - https://www.facebook.com/dlongerettalaw/ 

National Absinthe Day!  Joe Early from Tailor and the Cook is in the studio making up some absinthe cocktails and giving us a little history on the liquor.    The D's Attorney Dave Longeretta joins us halfway through the show to talk about blood alcohol content, police cams, your rights you have when you get pulled over, and the proper way to take a DWI test.  

Thank you to our sponsors: 

EJA Moving Service - http://ejamoving.com 

Utica Hemp Company- http://www.uticahempco.com

The Property Sisters - https://www.facebook.com/PropertySistersoftheMohawkValley/ 

Utica Coffee Roaster - https://wakethehellup.com 

Saranac Brewery - https://www.saranac.com 

Law Office of David A. Longeretta PLLC - https://www.facebook.com/dlongerettalaw/ 

CNY Creative Concepts - http://cnycreativeconcepts.com 

Michelin stars, spa days, and...cannibalism? Read all about our travel to Montevideo, Uruguay and Trondheim, Norway here!


For $400 worth of luxury goods for $74.99, check out Box of Style!


FOLLOW US:

• Facebook
• Instagram
• Youtube
• Twitter
• Pinterest
• Apple Podcasts
• Google Podcasts
• Spotify
• Stitcher

Become a supporter of the show!

Cancel Anytime • No Commitment

https://www.buzzsprout.com/145545/supporters/new

Don’t forget to get on the list that counts — our newsletter mailing list. Sign up at www.10kdollarday.com for show notes, resources, and things to make you smile.

Instagram: @10KDollarDay

Twitter: @10KDollarDay

Support the show: www.patreon.com/10kdollarday

Timothy Hollingsworth is a chef, restaurateur, and the founder of Otium, a contemporary restaurant located next to The Broad museum in Downtown LA. He is also the founder of C.J. Boyd’s, Free Play, and Baste, a streetwear brand.

Before opening Otium, Timothy was the Chef de Cuisine at Thomas Keller’s The French Laundry in Napa Valley. He was also the winner of The Final Table, an American reality cooking competition show on Netflix, in 2018.

In this episode, we sat down with Chef Tim on the rooftop deck at Otium to chat about his upbringing, experience working at The French Laundry, what he learned and the pressures that came with it, and what ultimately inspired him to create Otium. We also learn about his insane work ethic, behind the scenes of running a restaurant, and how a little bit of persistence can go such a long way.

This was one of our best conversations yet and, whether or not you’re into the food scene, we can all learn and draw inspiration from Chef Tim’s incredible story of taking the unconventional path to become a successful entrepreneur. Tune in!

SUBSCRIBE TO TFH NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletter

FOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhour

FOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhour

INTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

Fry it up, boil it up, top it with mango salsa! This week Nicole and Z are coming at you hot like a platter of sizzling fajitas! The duo cover everything 90’s restaurants, from Bobby Flay to smoking sections and all the miso black cod in between! So cue up your disk man and puncture a Capri Sun, it’s Life’s a Banquet the podcast!

Life's A Banquet is powered by Simplecast.

We cruise down the Pacific Coast Highway and visit Watermarc as we continue the 'Bill & Sandi Go West Tour'. 

Watermarc Restaurant brings together the vision of pairing great food with great beverage. Lunch and Dinner menus are complete with Grazing Plates, great seafood entres and snacks, then move on with more contemporary and traditional menu components.

Watermarc blends elements of classic foods and beverages, with contemporary cutting edge cuisines and drinks.

This is a great little spot in the heart of Laguna Beach.

A formal meal with business associates causes informal anxiety.

Restaurant Bricco
Bricco Trattoria
No Kid Hungry

Episode 2: From Line Cook to Culinary Producer

Explore my culinary journey with me. The reason why I wanted to go to culinary school. The chef that I chose to mentor me. Combining my two degrees and creating the dream job that I never knew existed. 

Featured recipe: Classic Guacamole with Homemade Tortilla Chips

Etch is a real treat! 

Fine dining in downtown Nashville is still very possible amid the cranes, traffic, and scooters. Etch promises great food served by a knowledgeable and gracious staff... and it delivers, from appetizer through main course and into desert. If you're interested in a quality dining experience you must not miss Etch

Today’s guest is Roze Traore, a chef, world traveler, founder of Rōze LLC and graduate of Le Cordon Bleu. Roze trained under Chef Daniel Humm at The NoMad Hotel and worked with the Make it Nice team based here in NYC. He grew up between Washington, D.C., Cote D’Ivoire and Paris. On the show we talk about building a fine dining career, Roze’s earliest memories of dining and why he loves Amsterdam so much.

Photo courtesy of Britt Tinbergen Photography.

A Hungry Society is powered by Simplecast.

Like Ocean Blue on Facebook-

https://www.facebook.com/oceanbluerestaurantutica/

The conversation includes sensitive people, their marketing strategy, downtown Utica, upcoming events, what Ocean Blue does for the holidays and much more

Tailor and the Cook on line-

www.tailorandthecook.com

Tim Hardiman from Tailor and the Cook is here to talk about the restaurant business, Bob Dylan , concerts, Salt City Waltz and so much more

Order Fire-

www.orderfire.tv

Executive chef and former Utican Marc Jacksina joins Zee via Skype to talk about his beginnings, learning the trade in Utica, Charlotte's fine dining scene, what dishes he brought to Charlotte from Utica and so much more

What's it like to be the only person of color in a dining room? Vonnie and Fred are childhood friends and co-founders of The Black Forks, a site created to highlight voices of color in the food world from a millennial perspective. On today’s show we talk about the stereotypes that come with being a black diner, strip club food and how ‘clique-y’ fine dining can be.

A Hungry Society is powered by Simplecast

Today’s guest is chef Galen Zamarra, James Beard award winner and owner of Mas Farmhouse in the West Village, a seasonal, farm to table restaurant that opened in 2004. Zamarra has an extensive fine dining background including being the chef de cuisine at Bouley Bakery when he was 24 years old. Today we talk to him about the changes he’s noticed in fine dining over the years, reopening Mas Farmhouse after a devastating fire last summer, and what he considers when creating dishes.

A Hungry Society is powered by Simplecast

Chef Yo graduated with a masters from the Theatre Directing program at Columbia University. A native of Thailand, he found himself working in Thai resturants in New York, climbing the ladder from busboy to server to manager. The hospitality industry never appealed to him-it was simply a means to an end-but when he graduated and struggled to find work in the theatre he went back to basics. Chef Yo reached out to two friends and together they opened up Pinto, a Thai restaurant in the West Village. After four years in business their head chef had to return to Thailand and with such a tight budget, Chef Yo took the mantle of head cook. He learned from repetitive practice of recipes in the French Laundry cookbook and slowly found his own identity. The real change came with perspective. The endeavor of opening a restaurant was a project to finance a play, never a career. It was only once Chef Yo accepted Pinto was an extension of him and something he would devote himself to that the restaurant began to succeed.

As Exec Chef and owner of two restaurants, Pinto Garden and Pinto Brooklyn Heights, this story shows that it’s never too late to learn again.

Pinto Garden in the West Village can be found on 117 w 10th St
Pinto Brooklyn is located at 128 Montague St

On the season finale of All in the Industry, host Shari Bayer is joined in the studio by Jimi Yui of Yui Design, a family-owned and -operated firm run by Jimi and his wife Ellen Yui. Founded in 1986, Yui Design has assisted food professionals worldwide in realizing a wide variety of projects, from fine-dining restaurants to hotels, resorts, corporate facilities, museums, stadiums, etc.

Welcome to That's Not How I'd Do It, the podcast where we take a hard look at the world around us, find something we want to improve, and, uh, fix it. This week we treat ourselves to dinner. Tune in to find out how we choose a restaurant, how table manners should be reinvented, and who among us is the worst tipper. For desert you should check out our twitter feed at @thatsnotpod. You can also drop us a line at thatsnotpod@gmail.com. Bon appetit!

Special thanks this week to Lazy Susan.