iron chef

We sat down with Robert Woloshin, Co-Owner of Manny's Deli and Manny's Deli Stop in Pennsylvania. After years of friendship, Woloshin and his fellow co-founders, Jeremy and Chase Thomas, renovated and opened Manny's Deli located in Holland, PA with the mission to update the concept of how a traditional Jewish Deli is. Armed with modern twists on traditional menu items, they found success. Recently they've expanded on their brand by opening a new fast-casual version of their deli: Manny's Deli Stop is their concept of an on-the-go eatery where traditional deli items can be ordered and enjoyed, offering a more stream-lined menu with grab-and-go options!

Next, we spoke with Chef Elizabeth Falkner and her new documentary, "Sorry We're Closed." If her name is familiar to you, it's due to her numerous appearances on must-see culinary television shows as a competitor and judge, as well as being a cookbook author and successful restaurateur, having opened and run restaurants on both the West and East coast of the US. Now, she is taking us behind the scenes with an in-depth look at the mindset of fellow restaurateurs after 2020 and the impact that the pandemic and aftermath of civil unrest after George Floyd. You can stream "Sorry, We're Closed" online via Apple TV, Vudu, and Amazon Prime to see these heart-felt discussions with her colleagues and friends, and find the true depth of what it takes to own and operate restaurants.

Lastly, we sat down with Event Organizer for Up Coming Events, Ray Sheehan. Sheehan, whose enthusiasm for what he does was almost palpable throughout the entire discussion, chatted about what you can expect when attending one of their events. Set up to highlight local businesses, you can attend one of their 4-hour sessions and taste your way through area restaurants, breweries, wineries, and distillers. If you want to know more, you can visit them online at UpComingEvents.com and attend an ultimate tailgating experience, food and wine festivals, and charitable events!

On this week's episode, Anthony Langston, AKA Lanky, joins the show to talk about his recent appearance as a competitor on Hulu's brand new cooking competition show, "Secret Chef!" Lanky went on the show as a home cook, competing against several professional chefs. He tells us all about the life changing experience, plus how he found his passion for cooking, and how he honed his skills as a self-taught chef!

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!

The Feedfeed is Powered by Simplecast.

In this episode of Studio 22, we sit down with Craig Susser, the founder of Craig's American Restaurant and Craig's Vegan Ice Cream. Craig shares his journey from starting as a server to opening his own restaurant in Los Angeles, which has become a celebrity hotspot known for its classic American cuisine.

We discuss how Craig's commitment to using fresh, high-quality ingredients and providing exceptional service has helped him build a loyal following and maintain success in a competitive industry. He also shares his inspiration for launching Craig's Vegan Ice Cream, a plant-based dessert line that has become a popular addition to his restaurant menu and is now available for nationwide delivery.

Craig also talks about the challenges of operating a restaurant during the pandemic and how he adapted to keep his business thriving. He shares his insights on the future of the restaurant industry and how he plans to continue evolving and innovating with his food and brand.

Whether you're a foodie, entrepreneur, or simply interested in hearing inspiring stories of success, this episode with Craig Susser is a must-listen.

See omnystudio.com/listener for privacy information.

Chef Guillaume Bienaimé was born and raised in Paris, France and moved to the U.S. at an early age but traveled back to France every summer. Guillaume was learning French cooking techniques from his “quintessential French grandmother” who cooked all the time and family meals were a great influence. Guillaume was not only interested in cooking from his family. Guillaume's first cooking job was in a small Pennsylvania pizza restaurant. Guillaume enjoys every aspect of hospitality. After making the switch to fine dining, he knew he wanted to make it a full time career. Growing up and spending a lot of time in France always gave him an edge in cooking French Cuisine. Guillaume graduated from Johnson & Wales University with a degree in Foodservice Management.

Guillaume was an intern at the now-closed Marché in Menlo Park California and was hired as a sous chef there after graduating from college. Bienaimé moved up the ranks to executive chef before leaving to open Portola Kitchen. Guillaume found the space that would become Zola shortly after leaving Portola Kitchen, and he opened the downtown Palo Alto French restaurant in the fall of 2014. Bar Zola recently opened last year. 

We also talk about Guillaume’s preparation , strategy and experience on the Food Network: Alex vs. America (French) where Guillaume he won the entire show against Chef Alex Guarnaschelli and donating his proceeds to Chef Jose Andres’ World Central Kitchen. 

Special thanks to Geoffroy Raby of Cuisinett (Episode 009) and Lars Smith of State of Mind Pub (episode 0018) who were both previous guests on the podcasts and friends of Guillaume. Great to see all of these gentlemen creating great food and experiences for the community to enjoy. 

Go visit Zola + Bar Zola for great food and drinks!
https://www.zolapaloalto.com

Show Notes
https://www.foodoriginspodcast.com/podcast-episode-20

The holidays are stressful, there is no doubt about it. In America we have Thanksgiving quickly followed by Christmas and families get together and often talk about, eat, and critique food. Too much salt not enough salt, you get it. You have a mother who’s cooked a certain dish your whole life and now you try and make it and you’re terrified your mother is going to just eviscerate you on how you made it. It’s stressful.  

As a parent who’s always terrified of ruining my kids childhood and unaware of perhaps of me doing the same crap to my kids that I hated as a kid. Around the holidays we as parents fill a plate of food and make them eat all of it before getting pie, or cake, or whatever. Of course the kids won’t eat it all, and then tears are shed and the kid just want to have fun. 

So, with all this in mind I punched out an email to Kristen Lorenz. She was guest on our 3rd episode of the show so to get caught up on who Kristen is, go back and listen to episode 3 and come back. 

So welcome back Kristen to Survive Everyday.

Kristen's Links:
Website: https://www.kristenlorenznutrition.com/
Instgram: https://www.instagram.com/thelastdietitian
Facebook: https://www.facebook.com/thelastdietitian/

Survive Everyday Instagram

Survive Everyday Facebook

Survive Everyday Group

Support our Sponsor

Ryan-St Marie Insurance Agency

Support the show (https://www.buymeacoffee.com/surviveeveryday)

Survive Everyday Instagram
Survive Everyday Facebook
Adam on TikTok

Our Sponsor

Ryan-St Marie Insurance Agency

Come to America and bring some new recipes with you – it’s a brand new episode of Go Fact Yourself!

Greg Wyshynski is the Senior NHL writer for ESPN. He writes about hockey after a lifetime of being a fan of the sport; as such, he’s seen it change a lot over the years. While he thinks making changes for player safety should always be applauded, there’s a part of him that will always miss the fights on the ice. You can find more of Greg’s thoughts on hockey on the podcast “Puck Soup.”

Zainab Johnson is a comedian and actor. She can be seen on the Amazon Prime show “Upload,” where her character showcases the ability to succeed at some unorthodox sports. She’ll explain. Plus, she’ll tell us about the finer points of why getting booked in Hollywood hardly ever comes down to talent. 

Our guests will compete to answer trivia questions about diverse casts in movies and diverse dishes on cooking shows.

What’s the Difference: Health Food

What’s the difference between healthy and healthful?

What’s the difference between taste and a flavor?

Areas of Expertise:

Greg: The Food Network programming, Taco Bell, and the band The Smashing Pumpkins.

Zainab: The movie Coming to America, Lauryn Hill’s song “The Ex-Factor,” and traditional American breakfast foods.

Appearing in this episode:

J. Keith van Straaten

Helen Hong

Greg Wyshynski

Zainab Johnson

With guest experts:

John Landis, writer, producer and director of several films including Coming to America.

Alton Brown, Best-selling author and Peabody-winning host of several shows on “The Food Network”

Go Fact Yourself was devised and is produced by Jim Newman and J. Keith van Straaten, in collaboration with Maximum Fun. 

Theme Song by Jonathan Green.

Live show engineer is Dave McKeever.

Maximum Fun's Senior Producer is Laura Swisher.

Associate Producer and Editor is Julian Burrell.

Seeing our 

upcoming live shows in LA

 by YOU!

In this bonus episode, Matt speaks with April Jones and Darin Bresnitz about the newest HRN series, The Culinary Call Sheet. They discuss how they both entered the world of food & television, shout-out mentors who inspired them, and talk about the current state of the culinary media industry. Then we present the first half of their episode with Clifford Endo of Vice Media. 

Want to hear the rest of this episode, and more? Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS).

About the Series:

Whether you want to be in front of the camera, behind the camera, or just entertained- each episode of The Culinary Call Sheet lifts the apron to reveal the adventurous and often unexpected secrets to how the sausage (aka a food show) gets made. In conversation with a variety of epicurean icons, culinary production veterans, April Jones and Darin Bresnitz, give an insider's view into personal stories from the field and provide an in-depth, behind-the-scenes look into some of the most popular food programming and current trends happening in today's evolving culinary media landscape.

Featuring Episode #3 of The Culinary Call Sheet:

So, you want to make a food show? This episode will breakdown culinary programming from the executive and network side of things. In conversation with Clifford Endo, we'll hear about the many roads he took that helped him fine tune his pitch and pivot game, eventually landing him as Vice President of Content at Vice Media. With decades of development work, business acumen and general audacity, Cliff delivers both hard and soft advice that can be applied to any creative pitch, hosting or writing endeavor- food related or not.

 If you live in or visit the wonderful city of Fort Worth, then there is little chance you have missed the live music or the amazing delicacies at one of Tim Love's establishments. He has guested on and/or helped create multiple national television shows over the past two decades. In 2007 he won his first competition on Iron Chef. Recently, during the 2020 shut down, our guest was an integral part of a panel of business owners that advised the President of the United States on an addendum to the PPP. Tim Love is opening a new music venue that will bring a new element to the Fort Worth music scene. You can find information on this new Fort Worth Stock Yards staple on the web, at www.tannahills.com or by visiting the Facebook page by searching for "Tannahill's Tavern and Music Hall".

Additional information about our guest can be found at: http://cheftimlove.com/

- Chef, Thank you for being a part of the Fort Worth Roots Podcast!! We would be honored to cover any of your upcoming projects or.... just have a damn beer. Cheers!  

A huge thank you to our sponsor's

Roofing Solutions by Darren Houk!

Roofing Solutions can help with all your residential and commercial roofing needs. Roofing Solutions by Darren Houk is

locally owned and operated. We are insured and have the experience to carry out most roofing projects.

Roofing Solutions will work with you and your insurance company to get your roof replaced properly. We offer free  

consultations to help you understand all the products that may have entered the marketplace since your last roof purchase

such as Impact Resistant composition shingles. Energy Efficient roofing systems. Metal, Tile, and Slate options.

Web Page: https://www.roofingsolutionshouk.com/

Cell Phone : 817-882-6520

Find Woodpost Metalworks online at www.woodpostmetalworks.com

Woodpost Metalworks specializes in metal signs with/without LED backlighting, fence/gate repair and installation, light steel fabrication , industrial plasma cutting, and more!

Find Houk Walker Originals online at www.houkwalker.com

HoukWalker Originals was started by David Walker and Angela Houk Walker. They both have creative original ideas! David because using his lathe to create pens, bottle stoppers, bowls. David was taught to be a wood turner by his grandfather. Angela loves to paint, use a kiln for glass fusing and many other crafts.  

Other things... Find all of Fort Worth Roots content by checking out the website, www.fortworthroots.com and all other social media platforms . YouTube vids to complement the audio that you find on all your podcast players can be found on our YouTube page... when I publish the episode. Some times the videos take a while... i work and stuff. Thank you for listening!!! Intro music provided with permission to use by Matt Novesky. Matt is the front man for the band Icarus Bell (https://icarusbellofficial.com/) ,Owner of Orb Recording Studios in Austin Texas ( www.orbrecordingstudios.com ), and is the bassist for the band Blue October out of Houston Texas (https://www.blueoctober.com/) The name of the song the intro was sampled from is: Bones by Icarus Bell. You can check Matt’s band out on your favorite streaming service like Amazon music or Spotify. The YouTube version of Bones can be found at this link ( https://youtu.be/d9HLLrvsqi8 ) A HUGE thank you to Matt Novesky for the privilege to share some of your newest art on Fort Worth Roots. I am sincerely looking forward to future creations made by you and the Orb Recording Studios family. Thanks for checking out Fort Worth Roots. I hope you enjoy the show. As always, I'm constantly looking for feedback. For questions, comments, or to tell us who you think should be our next podcast guest, email us at media@fortworthroots.com #fortworthroots #interview #interviewpodcast #podcast #fortworthtexas #fortworthpodcast #dfwpodcast #andrewturner #smallbusiness #uspodcast #unitedstatespodcast #altitudegrove #varietypodcast #allthingspodcast #happylife #life #perspective

Back with a new season and can’t wait for you to hear! This week, I’m trying out a new segment/episode format: I3 Items on Item 13 featuring thirteen food-related things I’m eating, reading, watching, participating in, etc. Items featured in this week’s episode:

A Mom Potluck
Poks Spices
TJ’s Sparkling Watermelon
Spice by Miss Cookie
Dounou Cuisine Food Truck
A Trip to Ghana
Ghana Food Movement
Food Ambassador Opportunity
Top Chef Houston
Iron Chef on Netflix
Koto LLC Peppers
The Stand by Le Monade
Dine Diaspora & Eat Okra

----
Follow Item 13 on social media: Instagram, Facebook and Twitter @item13podcast

Don’t forget to subscribe & leave us a review!

Heritage Radio Network is a listener supported nonprofit podcast network. Support Item 13 by becoming a member!

Item 13: An African Food Podcast is Powered by Simplecast.

Once upon a time, in New York City 1999, there was a restaurant created by Chef Frank DeCarlo, built around a wood-fired oven, called Peasant. Who knew then that this now iconic place would foreshadow a movement toward cooking with wood that has embedded itself throughout our food culture? Chef Marc Forgione, a friend of DeCarlo's and a regular at Peasant, was on his own culinary journey back then that included working for his father, the legendary Larry Forgione, at An American Place, and then on to France, apprenticing with the Michelen-starred Michel Guerard, then back in the states with Laurent Tourondel (think BLT Prime), and Patricia Yeo -- legends all. Marc then won the Next Iron Chef competition and appeared on the series, competing with mystery ingredients in the moment, in the deep-end, against talented challengers, honing his culinary improvisatory skills that he then manifested at Restaurant Marc Forgione, American Cut, and now, at Peasant, when Frank DeCarlo retired and handed his old friend the baton. You'll hear all about Marc's journey of finding and discovering his unique culinary voice in this latest episode of Pizza Quest.

Click here for the video versions of Pizza Quest. 

If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.

Pizza Quest is Powered by Simplecast.

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.

Taking Risks with Cat Cora

What a week for The Bellas! Nikki’s new show, AGT: Extreme, premiered on NBC, and Brie’s show, The Real Dirty Dancing, wrapped up on Fox. One of Brie’s new friends from the cast of The Real Dirty Dancing is the week’s special guest!

Opening Up, Nikki & Brie start the show off by getting into expanded vocabularies, why being edgy can lead to trouble, and what happens when you’re not in the mood yet…

Then Cat Cora sits down with Nikki & Brie for a fantastic conversation about smashing glass ceilings,  taking chances, mom guilt, Cat’s professional achievements, what motivated her when she was told no early in her career, building an empire, helping others, being mentored by Julia Child, becoming the first female Iron Chef, and her sons’ reactions to her big win on The Real Dirty Dancing.

Then Nikki, Brie, and Cat play “Fill in the Rank,” with some interesting takes on Sex and the City, The Beatles, parenting routines, and we learn that someone on this episode is a godmother of a cruise ship.

The episode closes out with a great Inspiration & Aspiration; Cat’s selection means so much it’s also tattooed on her body.

Watch Nikki on AGT: Extreme, Mondays at 8/7c on NBC.

Follow Cat Cora on Instagram and keep up on all of her projects at CatCora.com

Follow Nikki & Brie on Instagram for exclusive clips from this episode, and tune into The Bellas Podcast Instagram page every Friday at 12p EST/9a PST for an IG Live with Nikki & Brie!

Call Nikki & Brie at 833-GARCIA2 and leave a voicemail!

Follow Nikki & Brie on Instagram and send Nikki & Brie a message on Threads!

To watch exclusive videos of this week’s episode, follow The Nikki & Brie Show on YouTube, Facebook, and TikTok! You can also catch The Nikki & Brie Show on SiriusXM Stars 109!

Please visit our website 10bestest.com for all of our show notes.
If you're enjoying the show please leave us a review. It really helps us out.
Check out our YouTube channel here. 

The podcast finally stops pretending and becomes what it was always meant to be, this week on Brother Date.

Iron Chef Marc Forgione tells the story of his journey to the mountain top

Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

We talk all celebrity and spirits news! From a whiskey themed hotel to poop mash to Buffalo Wild Wings!

Here are a few of the articles  discussed in this episode:

https://www.thrillist.com/news/nation/whisky-hotel-la-whiskey-fountain

https://thewhiskeywash.com/whiskey-styles/american-whiskey/iron-chef-masaharu-morimoto-gets-his-own-single-malt-whiskey/

https://www.cinemablend.com/television/2547686/the-story-behind-gordon-ramsay-helping-make-whiskey-with-sheep-poop-for-nat-geos-uncharted

https://www.mashed.com/235919/buffalo-wild-wings-is-releasing-a-new-whiskey-heres-what-you-need-to-know/

Check us out on Instagram @curiosity_public

https://www.instagram.com/curiosity_public/

Watch us on YouTube

https://www.youtube.com/channel/UCcplnOSfcnOh5paIL2LdaAw

Stay curious!

All claims made here about alcohol, whether in this podcast, in this description, or on our Youtube channel, are solely our opinions and intended only for those of legal drinking age.  All links provided here should only be accessed by those of legal drinking age.

Check us out on Instagram @curiosity_public

https://www.instagram.com/curiosity_public/

Watch us on YouTube

https://www.youtube.com/channel/UCcplnOSfcnOh5paIL2LdaAw

We have t-shirts! Grab them here:

https://curiosity-public.myspreadshop.com/all

https://www.redbubble.com/people/CuriosityPublic/shop

Join our Patreon:

https://www.patreon.com/CuriosityPublic

Stay curious!

All claims made here about alcohol, whether in this podcast, in this description, or on our Youtube channel, are solely our opinions and intended only for those of legal drinking age.  All links provided here should only be accessed by those of legal drinking age.

Join celebrated Iron Chef Jose Garces to pair wines with his spectacular Spanish-inflected cuisine. 

“Over the past 10 years, my life and career have taken off in directions I could never have hoped to anticipate, and it has been an amazing ride. Each new opportunity has brought a fresh set of challenges, and it has been exhilarating to overcome them and to continue to evolve and grow – as a chef, as a hospitality professional and as a person.” - Chef Jose Garces 

🍷Wattle Creek Petaluma Chardonnay 

🍷Wattle Creek Dry Creek Merlot Purchase Wines at 20% off (30% off for members) https://my.boissetcollection.com/virtual-tastings#buynow 

Learn more about Iron Chef Jose Garces http://garcesgroup.com/chef-garces

Meet Crispin Cain, the mastermind behind the exquisite spirits of 'Prosperous & Penniless.' With a rich history that began in the vineyards of California, Crispin's journey in winemaking evolved into a distinguished career in distillation. Under the tutelage of cognac virtuoso Hubert Germain-Robin, Crispin mastered ancient techniques that now define his artistry in creating exceptional spirits.

🥃 Prosperous & Penniless Barrel-Aged Gin

Masterfully crafted by Crispin Cain, this gin undergoes a transformative journey. Distilled in a traditional Cognac pot still with a rich tapestry of botanicals, it ages gracefully in Bourbon and Limousin oak barrels, finishing in Chardonnay casks. The result is a golden-hued spirit, redolent with coriander, honey, and lemon, and a palate that weaves juniper with caramel and spiced oak. A true embodiment of complexity and elegance.

🥃 Prosperous & Penniless Bourbon Whiskey

Crispin Cain's Bourbon is a study of balance and refinement. It matures in Missouri Bourbon barrels with a mash bill rich in corn and malted grains before finishing in Cabernet Sauvignon barrels. The whiskey greets you with aromas of sweet corn and vanilla, unfolding into a palate of toasted oak, butterscotch, and spiced plums. It's a harmonious blend of tradition and innovation.

🥃 Prosperous & Penniless Rye Malt Whiskey

This Rye Malt Whiskey showcases Crispin Cain's mastery of distillation and aging. Starting with a robust rye and wheat malt base, it ages in new Bourbon barrels, then Cognac and Cabernet Sauvignon barrels. The result is a golden, aromatic spirit with notes of toasted grain and hazelnuts, leading to a rich palate of melon, vanilla, and leather. It's a luxurious expression of time-honored distilling techniques.

Crispin's creations are not just spirits; they are stories of heritage, skill, and a relentless pursuit of perfection. Experience the culmination of centuries-old distillation methods and modern flair with 'Prosperous & Penniless.

Be the first to taste: https://shopspirits.calistogadepot.com/collections/prosperous-penniless

Chef Graham Elliot has a knack for creating delicious, wacky, highly Instagrammable dishes that are as effervescent as his big, bubbly personality. His lobster corn dogs are adored by Eminem, Rihanna and Dave Grohl and YLM host Rachel Belle is a big fan of his foie gras lollipops rolled in Pop Rocks. But for his last meal? Graham craves a humble, breakfast table staple that he grew up eating in his grandparent's home state of Maryland: scrapple!

Rachel Belle welcomes William Woys Weaver, author of Country Scrapple: An American Tradition to the show to answer the age old question: what exactly is scrapple? And Mike Rassmussen, owner of Painted Stave Distillery in Smyrna, Delaware, tells us how and why he created his uber popular scrapple vodka.

Make sure and subscribe to Your Last Meal, leave a review and follow along on Instagram!

See omnystudio.com/listener for privacy information.

Support the show: http://rachelbelle.substack.com

See omnystudio.com/listener for privacy information.

Philly's celebrity "Iron Chef" Jose Garces kicks off the summer grilling season with tips and tricks to "wow" your guests. He also chats with KYW Newsradio's Hadas Kuznits about coming back from a bankruptcy filing, getting reinvigorated again about being a chef, the difficulties of being a farmer... and opening a new -- 13th -- restaurant in New Hope later this summer.