Novedades

This week on The Whiskey Trip, Big Chief heads to one of the most cherished stops on his whiskey journey—Leiper’s Fork Distillery—a place where friendship has aged into family and the spirits are as bold as the stories behind them. He sits down with the powerhouse herself, Kendra Anderson, the head distiller whose path began behind the bar mixing cocktails and now leads the charge in the stillhouse. Her rise from mash cook to master of the barrel is a testament to grit, passion, and unshakable dedication. In the first half of the episode, Kendra and the big man pour a glass of Revenue’...

David Ames joins us again for Season 3, Episode 6. What’s on the plate? — Cheese Boards. Celery & Peanut Butter. Baked Potato Surprise. Warm Custard?! Pickled Foods. Filthy Martini. Monster Munch. Food On A TV Set. Fine Dining Fish. Thai Food. Coriander Overload. Tomato Everywhere. Portuguese Seafood. Mediterranean Tomatoes. Seaside Fish & Chips. Shellfish Conundrum. Condiment Sandwiches. Salad Cream. Deconstructed Food. Potatoes Many Ways. Chicken Kiev. Garlic Butter. Strong Cheese. Bitter Flavours. Aperol Spritz. Sunday Roast. Northern Gravy. Lasagne. Media:David's Instagram: @...

In this week's episode we spotlight the small and sweet but critically endangered Australian Spotted Duck. For our main topic, Krissie Ellis of Dunkin' Ducks joins us to talk about some extremely helpful duckling care tips. We share our recipe for delicious Sticky Toffee Pudding, and find some retail therapy with another look at VitaMetz waterfowl supplement. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups...

Happy Tuesday pod piggies! 🐷✨ This week we headed to Gleneagles for our friendship baby moon with Jenson. Jess shares some of her recent restaurant recommendations, Zoe fills us in on her weekend in London and we dive into some juicy listener dilemmas.Plus, our honest thoughts on the new eps of Molly Mae's documentary...Remember you can sign up to patreon for all of our extra side dish episodes every week plus bonus vlog style content, competitions, group chat, early access to tickets and looooads more! See you there piggies 💖 https://patreon.com/ALotOnYourPlate Get bonus content on ...

トランプ政権の仮想通貨解禁で一変するクリプト界隈。アメリカが「仮想通貨天国」になる中、日本はどう立ち向かうべきなのでしょうか？大田市場の仲卸経営者からデジタル大臣という異色の経歴だからこそ語れる、商売人の視点でのweb3論とは。売上を「数量×単価」で分解すると見えてくる新戦略や、web2.0で数量を増やし、web3で単価を上げるといった因数分解など。GAFAMに対抗できなかった日本が、web3で巻き返すシナリオ...

Saturday, June 7th is the Belgian Import Festival at Bruz Beers in Denver! You can sample beers from 18 world-class breweries while enjoying some great offerings from Bruz. I chatted to Ryan Evans, the CEO of Bruz Beers about this one-of-a-kind event! Belgian Import Festival TicketsBruz Beers Beer Media GroupBecome a supporter of this podcast: https://www.spreaker.com/podcast/beer-in-front--5704447/support.

Hosts John Kessler and Amy Cavanaugh offer their short (but hot) takes on places they've been eating and drinking lately. Plus, John discusses his latest review, for Thalaiva’s Indian Kitchen in Park Ridge.

In this emotionally layered and brutally honest episode, we sit down with Local beer reps to talk about the real-life impact of COVID-19 lockdowns both personally and in the beverage industry and how it differed from state to state. We dig into the dark side of the customer review system, the power dynamics it creates, and how some people use it as leverage instead of feedback. but what starts as an industry roundtable turns deeply personal when Pete shares his first-hand experience as a casualty of the finish line of the Boston Marathon Bombing. His story offers a powerful reminder of the ...

TREMENDOUS!!!! This week I have the honor to sit down with Malcom Reed! How To BBQ Right, Killer Hogs, Buck Junkies, social media the list goes on and on. We talk about everything under the sun including Camel Tenderloin!!

On tap this week: Is Cinco de Mayo not fun anymore? Earlybirds Clubs are becoming very popular with Gen X women, Ed Sheeran bought an old pub on eBay to put in his backyard, Stagecoach drinkers put Coachella drinkers to shame, The Busch Apple craze is real, all this and sooooo much more including Hold my Beer and Watch This, Fun Facts and a story about a lost trapped cat that survived off of beer. The podcast is presented by Cask Branding. Enjoy the show, cheers. Become a supporter of this podcast: https://www.spreaker.com/podcast/what-s-on-tap-radio--1169677/support.

Welcome to the first episode of The Froze Bros, where hosts Mike and Darren dive into the world of frozen food and drinks. These fast friends from improv introduce themselves and share their passion for all things frozen, from burgers to desserts and everything in between. In this initial episode, the Bros explore the iconic White Castle sliders, sharing their thoughts on the taste and preparation of these tantalizingly tiny delights. Join them as they mix food reviews with humor and camaraderie, offering a fresh take on the frozen food aisle. Ever curious about the history of frozen foods? ...

After wishing someone would open a wine bar in their neighbourhood, Tresna Lee and Shane Farrell finally decided they better do it themselves. Gemini in Melbourne’s northern suburb of Coburg has now been open 18 months but it’s been far from an easy ride. Tresna shares the origin tale, the slow path to breaking even, and the investment they are making in community every step of the way. https://geminimelbourne.com SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=...

Ας γνωρίσουμε τα ΠΟΠ προϊόντα της χώρας μας!ΜΑΣΤΙΧΑ ΧΙΟΥΣτο ανατολικό Αιγαίο, κάπου στο σταυροδρόμι Ανατολής με Δύση, στο νησί της Χίου, φύεται από τα βάθη των αιώνων η μαστίχα, ένα προϊόν - θρύλος, συνυφασμένο με παραδόσεις, ιστορικές συγκυρίες και πολιτισμικές ανταλλαγές που φτάνει ανόθευτο μέχρι τις μέρες μας, σμιλεμένο με ...

Send us a textHey Pickles!Welcome to another episode of the show!This week, in our "what we've been up to" segment, Sam had a little rant about banned words. It's an important conversation, and we want you to use the banned words, and use them often.Here's a link to what's being banned: https://pen.org/banned-words-list/We have a recipe from our Vegan Cookbook Challenge from Terry Hope Romero's book, Vegan Eats World.You can get a copy of her book here: https://amzn.to/43wvxQ6We do get a small portion of the sale price, so it helps the show!In our Noteworthy Segment, we're looking into how ...

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Daria Lavelle was born in Kyiv, Ukraine, and raised in New York. Her work explores themes of identity and belonging and her short stories have appeared in The Deadlands, Dread Machine, and elsewhere. Daria is the author of the critically acclaimed new novel Aftertaste which explores food, grief and the uncanny. On the podcast she tells Liv about her 'inexplicable' love of olives as a child in Ukraine, trying to make it as a writer in New York and how to write about food without it feeling contrived.

Send us a textHappy Monday neighbors!We are THRILLED to bring you our inspiring conversation with Amanda Flores, Senior Director of Operations at the Flour + Water Hospitality Group, and founder of the Bay Area Restaurant Collective.I first met Amanda when I worked at Flour + Water in the lead up to opening DD, and was immediately drawn to her warmth, passion, and compassionate leadership style.We dove into her strategies for building community, the importance of leading with values, and how her work with the Collective promotes a more collaborative future for the hospitality industry (...

Folge 176: In dieser Folge sind Carsten und Buddy zu Gast bei Christian Sturm-Willms, dem Zwei-Meter-vier-Koch mit dem Herz in Japan und den Füßen fest in Bonn. Im legendären „Yu Sushi Club“ hat er nicht nur seine Liebe zu Sushi und Sashimi entdeckt, sondern gleich auch die Philosophie des japanischen Kochens aufgesogen – Respekt vor dem Produkt, Disziplin in der Ausführung, und ganz viel Gefühl auf dem Teller.Christian erzählt, wie er aus der klassischen Patisserie den Sprung in die japanisch inspirierte Fine-Dining-Welt gewagt hat, warum die Rheinterrasse sein Lieblingsplatz ist ...