Mostrando títulos en Comida y Vino

We interview Don Nguyen in this special episode solely dedicated to Asian cuisine. Just a few of the things we talk about include, the evolution of Asian cuisine, hidden gem hole in the wall local Asian eateries, fish sauce, myriad types of soy sauce, Asian cooking, why there is no cheese in Asian cuisine, or is there?, and a whole lot more in this extended longest episode ever on all things Asian cuisine. After Don, we make Korean BBQ with the flank steak from St. Pete Meat & Provisions.

Sriracha Hot Sauce is the conversation, Tom Golden Interview. Jordan Esker Interview & Music encore.

Andy Salyards from Urban Brew & BBQ is the featured interview. We interview Brendon Porter & Eric Yoder from the band Speak Easy, and feature their new song, All Wrong.

אירחתי את הסטנדאפיסטים המצחיקים מאד סהר חי ולב נגטו לשיחה ארוכה על החיים, סטדנאפ, דת, גזענות ועוד מלא דברים חשובים ובעיקר שטויות.הכנתי להם ממרח פאבה (אפונה צהובה) עם ריבת בצל ובטטה תהיו אלופים תנו בדירוגאירועי Funny Fine Dine לקהל הרחב חוזרים ובגדול!!!אחרי מלא זמן בלי, בואו לערב כיפי ומיוחד של 3 שעות. מלא אוכל, אלכוהול ולקינוח גם סטנדאפ (...

Restaurant Customers Bad Behavior, Pete Boland from The Galley Interview. James Suggs Interview & Music. Tip of the Week: Lori has Part 4, and the conclusion of how she finds the best restaurants when we travel.

Our featured interview is with Jake Senor, the Operating Partner at Grumpy Gringo. Grumpy Gringo has a new fast-casual location in DTSP that is crankin' out super delicious tacos, burritos and more. We start the show off with Abby's amazing recipe for Steak and Potato Salad with Gochujang Vinaigrette.

Peter and Courtney developed a software and CRM that has eased the minds of small lawn care companies and organize their lives www.earthapro.com

Bloopers from 2018, Jason Esposito from Engine No. 9 Interview. Tyler Costanzo Interview & Music. Tip of the Week: Make a New Years Resolution to go to new restaurants and order new things.

We interview Janet Keeler from USF St. Petersburg. She is the instructor for Food Photography and Journalism, and has been in food writing most of her life. At the top of the show, we have Abby Allen's recipe for an Elevated BLT with Basil Mayo.

We interview Max Blowers. Max is the General Manager & Beverage Director at Social Roost. He is a St. Pete native, but spent 15 years living in NYC, and has worked for celebrity chefs Wolfgang Puck and David Burke. We talk about his time there, and then hear about the wild rollercoaster ride it's been upon his return to St. Pete. After Max, we recap our grilling and meat filled weekend with Juicy Lucy Burgers, Grilled Chicken, Duck Eggs and Bacon, all from St. Pete Meat & Provisions.

We interview Rich Hollenberg. Rich is a TV sports personality calling college basketball on ESPN, and the pre and post games on Fox Sports for The Rays. He is also a former TV food show host, and has cooked on live television with the likes of Wolfgang Puck, Emeril Lagasse, Cat Cora, Art Smith, Scott Conant, Michelle Bernstein, and Roy Yamaguchi amongst many others. Rich's first culinary lessons came from the late Tom Pritchard of Salt Rock Grill fame. At the top of the show we have Abby Allen with her modern, lighter recipe take on the classic Lobster Thermidor.

What happens when wine becomes a vessel for memory, healing, and home? In this episode of Wine Behind the Scenes, host Laurel Simmons sits down with Maba Ba, the storyteller and founder behind Flying Whale Wine, a French wine project shaped by personal taste over tradition. Born in Dakar, Senegal, raised between cultures, and now based in New York City, Maba's journey into wine wasn't linear, but it was always intentional. From his first curious sip to producing his own wines in Roussillon, France, Maba shares how Flying Whale became a reflection of his identity, his upbringing, and his ...

Ken Smith is a wine expert, so we of course have great wine talk, food pairings, a wine dinner menu, and a wine quiz.

Tony Pullaro from The Red Mesa Group is the featured interview. Our musician interview is with Kimi Tortuga, and we feature her song Inside the Arc.

We interview Keri Maletto, the food and culinary expert for HSN. At the top of the show, we have Abby Allen's recipe for Grilled Soy Shrimp Skewers with Scallion-Lemon Relish.

We interview Robin Sussingham. She is the Publisher & Editor of the newly re-launched Edible Tampa Bay Magazine. She is a long-time award-winning journalist in several areas, and especially in food. Robin is also the former host, and creator of The Zest Podcast at WUSF, Tampa Bay's NPR station. At the top of the show, Lori and Kevin discuss Food Inflation, Chili with Beans (or without), and Restaurant Server's Pet Peeves.

We interview Christine Cutler. She is the President of The International Food Wine and Travel Writers Association. They will be having their 2021 conference in downtown St. Pete this November. Chris is also an expert on travel to Italy, Italian culture, and cuisine. Did you know that Spaghetti Bolognese does not exist in Italy? Neither does Fettuccini Alfredo, or Pepperoni Pizza amongst other things that we discuss. After Chris, Kevin does some "cooking for one" with Bajan Sausage and Moroccan Meatballs from St. Pete Meat & Provisions.

We interview national celebrity, and local entrepreneur, Rhonda Shear. After the interview, we stroll over to our favorite salad eatery, Greenstock, where Lori and Kevin get a fresh, tasty, healthy lunch.

Bartending competitions, opening a bar, and defining good taste, this episode is a deep dive into modern bartending and hospitality with Katie (Bar Bambi), recorded on a hard-hat tour of her first bar under construction in Chicago.Host Aidan Desourouez sits down with Katie to unpack her journey from software developer to bartender, competitor, educator, and now owner. You’ll hear what Speed Rack is (and why it matters), what the World Class speed round really tests, and how the best bartenders think about guests, teams, and staying calm when you’re “in the weeds.”If you’re a ...

Risograph printing was built for efficiency — a fast, economical way to make thousands of identical copies for offices, churches and schools. It was never meant to be expressive or personal. After newer technology pushed the machine into obsolescence, artists began discovering risography — drawn to its unpredictability, physicality and limits. From a squatted bank in the Netherlands to DIY print spaces across Europe and the U.S., Risograph printing became a tool for people working outside traditional art and publishing systems.In San Diego, that lineage comes into focus at Burn All Books ...