jeff gordinier

In this very special episode we kick off the tour for our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music. Our friends at L.A.’s premiere cookbook shop Now Serving graciously hosted a panel featuring us and Andy and Briana Valdez of HomeState, moderated by Esquire’s Food & Drink Editor, Jeff Gordinier. The Valdez sisters contributed to the book, and even gave us their mom’s Peanut Butter Chicken recipe, and Jeff wrote one of the book’s forewords, so it was a total Snacky Tunes pals hang. We all caught up via Zoom, talked about the book and swapped stories about our love of music and food. Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info and tour dates.

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On today's episode of All in the Industry®, host Shari Bayer's guest is Sean Feeney, co-owner of Lilia and Misi restaurants in Williamsburg, Brooklyn with chef Missy Robbins. Sean began his career on Wall Street, working at big firms, including Cantor Fitzgerald, Goldman Sachs, and Anchorage Capital. In 2008, he and his wife moved to a building on Grove Street in the West Village—the same building where Missy Robbins, then a chef at A Voce, resided. And the rest is history! After Hurricane Sandy connected them, and Sean saw Missy's skills up close, he knew she had the talent to helm a blockbuster restaurant and decided to go all in to support her. While continuing to work in finance, Sean joined Missy and her team to build Lilia, a New York Times three-star, James Beard Award-winning restaurant. With the opening of their second restaurant, Misi, another 3-star restaurant, he moved into restaurant operations full-time. Today's show also features Shari's PR tip, Speed Round, and surprise guest, Jeff Gordinier, food and drinks editor at Esquire, to discuss his new book, Hungry, a nonfiction book about risk, reinvention, and road-tripping with René Redzepi, the acclaimed chef at Noma in Copenhagen. Plus, Shari shares her Solo Dining experience at Billy Durney's Red Hook Tavern, a new restaurant backed by Sean and Missy in Red Hook, Brooklyn. 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®!

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Esquire magazine’s Food and Drinks editor, Jeff Gordinier. Todd and Jeff discuss his new book, Hungry: Eating, Road-Tripping and Risking it All with the Greatest Chef in the World, and the future of American chef culture. Plus, Jeff shares a Julia Moment.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

Image courtesy of Andre Baranowski.

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There are no hotter restaurants in New York City right now than Cote and Frenchette, and on this week's episode, we've got the chefs behind both of them: David Shim, the soft-spoken but intensely exacting chef of Cote tells Andrew how and why he gave up aspirations of professional soccer to pursue a pro cooking career, and how he went about designing the food for Cote's unique, modern take on a Korean steakhouse. Then, Lee Hanson and Riad Nasr, the dynamic duo who brought their culinary vision to life at Frenchette, take us all the way back to their early days working for Daniel Boulud and as opening chefs for such landmark New York restaurants as Balthazar. As if that weren't enough, Esquire magazine's food and drinks editor Jeff Gordinier joins Andrew to help introduce these chefs, and to talk about his brand new book, Hungry. This is a special one--at least we think it is--enjoy!

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate.

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THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

In 2015, Chef Rene Redzepi made the surprise announcement that he was shuttering his venerated Copenhagen restaurant Noma to search for new inspirations in hopes of finding reinvention. He reopened in 2018, but only after years of hopscotching the globe--Australia, Japan, Mexico and more--learning new tricks and running dining pop-ups. Acclaimed food and drinks scribe Jeff Gordinier, whose own life coincidentally was at a crossroads, tagged along and chronicled this four-year quest in the brand new book, Hungry. The book chronicles both men’s journeys of self-discovery and evolution. In addition to his work as a journalist, Jeff has a deep knowledge and affinity for poetry and music. Check out the “Chef Music Monday” playlist he did for us. We travel back to 2013 to revisit an in-studio interview and performance by Brooklyn’s TEEN. At the time the sisters Lieberson--Kristina, Katherine and Lizzie--were hard at work on a new EP. Check out their latest single, “Pretend,” from their new album, Good Fruit.

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate.

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On this episode of All in the Industry®, host Shari Bayer is joined by Jeff Gordinier, food and drinks editor at Esquire, which revealed its Best New Restaurants in America for 2018 today. Raised in Southern California, Jeff has had bylines in national magazines and newspapers for over 25 years. He was a full-time food writer for The New York Times for five and a half years, including a frequent contributor to T magazine, Book Review, Styles, and Travel; and he spent eight years as the editor-at-large of Details; and about a decade at Entertainment Weekly. He’s currently working on Hungry, a nonfiction book about risk, reinvention, and road-tripping with René Redzepi, the acclaimed chef at Noma in Copenhagen. Today's show also features Shari's PR tip, Speed Round, Industry News discussion; and Solo Dining experience at Huitrerie Regis in Paris, France. Listen at Heritage Radio Network. Subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry #allintheindustry. Thanks for being a part of All in the Industry®!''

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Jeff Gordinier, Food & Drinks Editor of the venerated Esquire magazine, sits down with us to discuss his 2018 list of the country’s best new restaurants. (You’ll have to tune in to find out who landed at the top spot!) He gives us a real behind-the-scenes look at how the list and its awards came together, and recounts all the miles he traveled for research. Jeff also shares with us his memories growing up in Pasadena, seeing The White Stripes perform for the first time and hanging out in London with Oasis.

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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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