james beard award winner

The HRN team went to the first annual Art of Cheese Festival in Madison Wisconsin to talk to the movers and shakers from all corners of the Wisconsin cheese world. In this episode Cutting the Curd host, Jessica Kesselman catches up with Marissa Mullen to talk about her Cheese By Numbers method of creating a cheese board. Former cheesemaker, H Conley, sits down with Kat Craddock to discuss taking Saveur Magazine independent and how food writers can find inspiration in surprising places (like architecture). And finally, H and Jessica taste champagne with the dynamic duo, Belinda Chang and Laura Werlin. These two James Beard Award winners discovered that they were the best pair of the weekend and used their respective wine and cheese expertise to explore what Wisconsin has to offer.

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We began our episode by serving up the freshest meals in Camden County as we spoke with the co-owner and Chef of Corinne's Place.  Originally born from a small catering business, the Founder Corinne Bradley-Powers grew her business into a beloved neighborhood spot; offering scratch-made foods that visitors from all over would travel to enjoy. Eventually word spread and her meals became so enticing that even celebrities and food critics became repeat customers.  Mrs. Bradley-Powers eventually sold her business to Trevor Vaughan & his partner, Craig Sawyer, but not without Corinne's blessing; Corinne's new role within her famed restaurant is being the new owner's consultant.  After ownership of the restaurant changed hands in 2019, Corinne's Place was nominated (and won) the James Beard Foundation's "America's Classics" Award, which is given to establishments that have remained open for at least 10 years, and reflect the character of its community.  We touch on all of this and more, so stay tuned to hear about Corinne's Place's mouth-watering foods made with a whole lot of heart.

Speaking of heart, we take you into the heart of Philadelphia's dining scene as we speak with Michelle Shannon who is the Vice President of Market and Communications for Center City District's Restaurant Week.  Michelle and Gene had an enlightening discussion regarding the origins of Restaurant Week and the role it plays within the community.  The two-week long event not only highlights some of the most prestigious restaurants within center city, it benefits all of you by providing the opportunity to taste the flavors of Philadelphia's vibrant dining scene at a set price.  If you are looking to experience a restaurant that you've not heard of before, or perhaps one that is on your date-night bucket list, Center City Districts Restaurant Week is the perfect time to get a taste of what you're craving!

Now if what you're craving is a delicious Mediterranean meal, then our next guest will surely tempt your taste buds!  Spice Finch's Executive Chef, Michael Brenfleck, joined us to discuss the delectable options for their Center City Restaurant Week Menu!  As we discussed a variety of Spice Finch's menu, both our co-hosts salivated over the luscious descriptions of every item.  And what better way to enjoy a richly devised meal than to pair it with the perfect wines? This is why Chef Brenfleck sat with Spice Finch's Beverage Manager to pick just the right wine to pair with the first two courses.  Now that is something I would like lingering on my palate--and you can too, so long as you stay tuned in for the entire episode of Food, Farms, & Chefs!

With so much noise and content online, how does one find their “voice”?

Today we speak with Natalie MacLean, one of the most influential wine personalities, about her tips on navigating the digital wine world and connecting with your audience.

Natalie MacLean offers wildly popular online wine and food pairing courses at www.nataliemaclean.com. She’s offering ourlisteners a free copy of her Ultimate Guide to Wine and Food Pairing. where you can download it for free at nataliemaclean.com/china.

  In addition, She's the host of Unreserved Wine Talk, selected as one of the best drinks podcasts by The New York Times.

Natalie's first book Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass and her second book Unquenchable: A Tipsy Quest for the World's Best Bargain Wines were both selected as one of Amazon's Best Books of the Year.

She was named the World's Best Drinks Journalist at the World Food Media Awards, and has won four James Beard Foundation Journalism Awards.

Learn more:  https://www.nataliemaclean.com

Connect on Instagram @nataliemacleanwine

Listen to her podcast:  Unreserved Wine Talk

Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. 

Follow us on Instagram @bottled.in.china 

Podcast available on iTunes, Spotify , online or wherever you listen to your episodes! 

During Covid-19, Black-owned businesses have been affected more than their white counterparts. Not only are they losing revenue because of the virus, but long standing issues like discriminatory lending practices and undercapitalization have made financial relief harder to come by. On this week's episode of Meat and Three, we look to leaders in the food world who are working to build a more inclusive industry. Stories come from our nation’s farmland, Fourth of July barbecues, a brewery and an app, we're exploring how to correct historical narratives, connect consumers with Black owned businesses in their neighborhoods, and build coalitions across the food world. 

Read more about The Counter's investigation about how the USDA distorted data to conceal decades of discrimination against Black farmers – mentioned in our final story this week.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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My dad loves to cook; he is a HUGE foodie! So in light of Father's Day, I would like to dedicate this special episode for him! I am super excited to interview Logan Guleff! 

Logan is MasterChef Junior Winner, teen entrepreneur, celebrity chef, James Beard Award Winner and was named Time Magazine's 30 most influential teens in the world,  just to name a few of his achievements!

Enjoy!!

Logan's website: http://www.loganguleff.com/

Jeni Britton Bauer is the James Beard Award-Winning pioneer of the artisan ice cream movement. That is right, if you had small-batch ice cream as a culinary experience lately you have her to thank for. Jeni built Jeni’s into a cult brand with dedicated followers and hundreds, if not thousands, of copy cats. To finish this year off having her on this show is truly an early Christmas gift for myself and subsequently to you. We were fighting some sound issues throughout, but in the spirit of the holidays, please try not to focus on those and instead on the story and brand insights from one of the most admired culinary brands today. 

Learn more about Jeni's

Support the show and get on monthly brand advisory calls with Fabian

The industry icon discusses some very real changes going on in the hospitality industry right now with HRN host Andrew Friedman and HRN Executive Director Caity Moseman Wadler. You’ll hear a lot of words not typically associated with restaurant kitchens. He also talks about the most influential people he’s met on his travels and offers a preview of Lucky Cricket, his new restaurant.

Andrew Zimmern is a four-time James Beard award-winning TV personality, chef, writer, teacher and gracious dinner guest. As the creator, executive producer and host of the Bizarre Foods franchise on the Travel Channel, Andrew Zimmern’s Driven by Food and The Zimmern List, he has explored cultures in more than 170 countries. He has also written three books, contributes to Food & Wine Magazine and is an entrepreneur-in-residence at Babson College. Andrew is the founder and CEO of both Intuitive Content, a full-service production company that develops and produces dynamic original content, and Passport Hospitality, a restaurant and food retail development company. He is devoted to his charitable endeavors and sits on the board of directors for Services for the UnderServed, Second Harvest Heartland and Taste of the NFL. His life’s work is about demonstrating and promoting cultural acceptance, tolerance and understanding through food.

Thanks to our engineer, Aaron Parecki of Stream PDX.

Music by Breakmaster Cylinder

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Alon Shaya really loves food. He loves cooking it, being around it, learning about it, and teaching others about it. Born in Israel and raised on cheesesteaks in Philadelphia, Alon now calls New Orleans his home.

In 2017, Alon formed Pomegranate Hospitality to create a space where meaningful, lasting relationships are created, community engagement prospers, and cultural differences are celebrated. Pomegranate Hospitality hopes to foster opportunities for colleagues, partners and friends in a comfortable environment, helping all involved to achieve their personal and professional goals.

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