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  • 00:35

    How to Eat at Restaurants When You're GF -- The Gluten Free Voice with Jules

    in Health

    Gluten-free expert, author, coach and advocate Jules Shepard hosts a weekly show offering news, interviews with intriguing guests, gluten-free baking tips and otherwise lively conversation.


    The ever popular conversation about how to eat out with gluten and other food sensitivities is the topic of this week's show. Joining Jules are two gluten-free dining gurus to discuss how to eat out safely.


    Jennifer Harris (gfgotoguide.com and @gfgotoguide) works as a consultant to restaurants wanting to offer gluten-free dishes to their diners. Jennifer is also the Atlanta Gluten Free Food Examiner and has worked as a chef in a corporate kitchen and a gluten-free buyer for a health food store. A gluten-free diner herself, Jennifer brings many perspectives to dining out, gluten free.


    Sandi Gaertner (fearlessdining.com @fearlessdining) is a Bay area consumer dining advocate. She and her family share in a gluten-free lifestyle which she blogs about. She has also compiled a database of over 500 Bay Area restaurants which highlights what the restaurants do to practice safe gluten handling practices.

  • 00:14

    Rules for the Unruly? Kids and restaurants!

    in Current Events

    Stephanie Speaks will discuss the topic of kids & restaurants! Some time ago a restaurant decided that no kids would be allowed after a certain time to allow people to have a nice quiet dinner. Some were in a an uproar.  Another one decided that no kids were allowed. Again people were in the uproar! The latest situation was where a child threw food on a customer and the parent was asked to leave. The parent was upset and said had the restaurant not taken so long with her food then the kids wouldn't have been unruly. I could tell that she really just wanted to sit and eat her meal but sometimes you can't do that with little ones. How do you feel about the restaurant asking her to leave. The customer pitched a fit about having food thrown on him. Now she claimed that the waitress said something about coming back when the kids were older and under more control. The mom had alot of supporterts but I had mixed feelings about this. Let's talk about it!

  • 03:19

    Men: Do you still visit bars, pubs, restaurants and nightclubs to meet women?

    in Relationships

    "Upfront & Straightforward" Host Alan Roger Currie leads another one of his "Open Forum Discussion" topics, with this one centering on the best and worst public places to meet and flirt with women


    Get a FREE copy of Alan Roger Currie's "Mode One: Let the Women Know What You're REALLY Thinking" on Audible.com


    Get a FREE copy of Alan Roger Currie's "The Possibility of Sex: How Naïve and Lustful Men are Manipulated by Women Regularly" on Audible.com


    Get a FREE copy of Alan Roger Currie's "Oooooh . . . Say it Again: Mastering the Fine Art of Verbal Seduction and Aural Sex" on Audible.com


    Alan Roger Currie on Amazon.com


    Alan Roger Currie on Wikipedia.org

  • 00:31

    Event Jeannie's 2015 Winter series; Restaurants, Private rooms & Catering too!

    in Lifestyle

    We are back and more excited than ever to kick off our winter 2015 show series, which will examine restaurants that have catering arms too. It’s a growing segment of the industry and one that has not been properly explored – how to create a great relationship with a restaurant (for smaller private parties) that also has a catering arm for the larger ones.


    “Restaurants, Private Rooms and Catering too!” will cover the small but burgeoning market of restauranteurs that do it all and well.  Tune in on Wednesday, January 14th at noon as BOTH the Director of Catering Sales, Sarah Weisman, and in-house Director of Private Events, Jodi Lynn, for Epicurean Events join us.  Wondering if you should host your next dinner in a private room or at home? We will answer that question, explore cost structures and private space possibilities in the Epiucrean group, which also owns four restaurants in New York: dell’anima, L’Artusi, L’Apicio and Anfora. The Italian inspired cuisine is driven by seasonal products and high caliber service that focuses on being friendly rather than formal; the Italian seeking guests are driven by the amazing tastes, homemade burrata and exceptional customer service.


    After covering everything you ever wanted to know about liquor in our last series, it is time to discover where to find the best food to pair with those cocktails you now know all about!

  • 03:33

    Music, Restaurants & Recipes, Drug Dealing & Hollywood History

    in Entertainment

    Join Nancy Reid & Lisa Smith – publishers of Big Blend Radio & TV Magazine, for Big Blend Radio’s Champagne Sundays variety show.
    On This Episode:
    - Texas based singer-songwriter Shelley King will talk about her new album and video ‘Building A Fire’
    - Acclaimed baritone/soprano husband-wife duo Beth Donnelly & Doug Feller discuss their latest CD ‘My Heart is For You’
    - Howard & Ruth Milstein, author of ‘Cooking with Love: Ventures into the New Israeli Cuisine’ discuss Passover Food & Wine
    - Eric Sutter, Executive Chef of Flying V Bar & Grill at Loews Ventana Canyon Resort in Tucson, Arizona.
    - Travel writer Eva Eldridge discusses her visit to Bisbee, Arizona.
    - Carl Senna discusses co-authoring ‘Never Charged, Never Convicted: My Life in the Boston Drug Trade’ with Marvin Clark
    Plus, Hollywood History with Steve Schneickert!

  • 00:41

    Sharp as Knives™ with guest Chef Rachel Yang

    in Entrepreneur

    Rachel Yang, a 2015 James nominee for the Best Northwest chef, is known for her singular culinary vision that artfully blends a love of bold, unexpected flavors with classic technique. Her food defies expectation and simple definition, and has earned her a reputation as an innovator and creative force. Yang's food is beloved by seasoned, adventurous diners and often considered a revelation by newcomers eager to expand their palates. Her cuisine is informed equally by her personal history as a Korean native as well as her kitchen experience at restaurants Per Se, Essex House, and DB Bistro Moderne. Yang’s work is consistently acclaimed and recognized, including two James Beard Award nominations for Best Chef Northwest in 2013 and 2014. Along with her co-chef and husband, Seif Chirchi, Yang owns two Seattle restaurants: Joule, a contemporary Korean steakhouse that was named one of 2013’s Best New Restaurants in America by Bon Appetite Magazine, and Revel, a lively, casual space for street food-style comfort food. Trove, one of 2015 GQ’s 25 best new restaurants, features noodle bar, Korean bbq, and parfait window.

  • 00:16

    Food Trucks – Chicago’s Tough Restrictions

    in Legal

    Food trucks have hit it big in the last few years. Before that, food trucks were generally just thought to serve coffee or basic sandwiches to construction workers.  Now, people are excited about food trucks like they are going to the opening of a new restaurant. They serve gourmet food, everything from tacos to specialty cupcakes. Chicago is a city chock full of foodies and great restaurants. But rather than be on the forefront of the food truck boom, Chicago’s food truck laws are extremely prohibitive – restricting what they can serve and where they can go.

  • 00:29

    Running for Public Office

    in Business

    On April 4 my guest will be Ken Biberaj.  Ken, the Chairman of the Board of the Manhattan Chamber of Commerce, was born in New York City, a first generation American after his parents emigrated from Albania in 1968. He received his Bachelor’s in political science at American University, his Master’s in Public Policy from the Harvard Kennedy School and a JD from New York Law School.


    Since 2005, he has served as an executive at his family’s real estate company. The firm is active in Manhattan and the Bronx and also owns and operates the iconic Russian Tea Room.  His work in real estate includes investment sales and retail brokerage. On the brokerage side, Ken has carved out a niche advising restaurants and small businesses on their expansion around the City. At the Russian Tea Room, he oversaw the restoration and reopening of the restaurant in 2006 and continues to handle public relations and business development.


    As part of his role with The Russian Tea Room, Ken has become an advocate for the hospitality industry. He sits on the Restaurant Committee for NYC & Company and also on the Local Leadership Council of Business Forward. This activism in support of small businesses and the hospitality sector motivated Ken to run for City Council on the Upper West Side in 2013.


    His campaign focused on bringing new energy and a fresh perspective to the Council, with a particular commitment to advocate for the small and medium size businesses that make our City so unique. His presence on the political scene was quickly recognized. He was recognized by City & State Magazine as a “40 under 40” upcoming political leader. Moreover, he received endorsements from the Small Business Coalition, the Patrolmen’s Benevolent Association, Governor David Paterson, the League of Conservation Voters and the League of Independent Theaters.


     

  • 00:17

    NICK DI DONATO- Liberty Entertainment - Cibo

    in Business

    For over two decades, the Liberty Entertainment Group, led by Nick Di Donato has been redefining Toronto’s nightlife experience. As creators of numerous landmark establishments the Liberty Entertainment Group has become recognized as one of the most successful and innovative companies in this industry, appreciating a continuous growth and garnering constant media attention. At the heart of this evolving urban development is President and C.E.O., Nick Di Donato.
    Di Donato earned his Bachelor of Science and a Professional Engineering degree from the University of Toronto. With twenty five years of design and construction experience, as well as simultaneously working in the food service industry, Di Donato leads one of Canada’s top nightlife and entertainment companies.
    The Liberty Entertainment Group, has gained success and acknowledgment for developing an impressive roster of unique venues. These venues include Casa Loma, the Liberty Grand Entertainment Complex, Toronto’s premier special event facilities; Toronto most prolific restaurants including Rosewater, Spice Route, Ciao Wine Bar and Cibo Wine Bar; and three international properties the Coral Gables Country Club and Cibo Wine Bar with locations in Coral Gables and Miami Beach, Florida.
    With a passion for creation, a love of architecture, a barometer for trends, and an eye for design, all married with construction knowledge and engineering expertise, breathing life into any structure has simply become a never-ending adventure for Nick Di Donato. To that end, Nick Di Donato is a member of Heritage Toronto, a charitable organization and agency of the City that works with the citizens of Toronto to advocate for, preserve, and promote a greater appreciation for the city’s rich heritage.

  • 00:22

    Daily Gogetemism #206 Somebody Has To Flip The Burgers

    in Lifestyle

    Anybody who has an honest way of making a living needs to be congratulated regardless of their pay scale. Some people diss people who work in fast food restaurants or who work in the service industry but a job is a job and if we didn't have people to work in those industries then we wouldn't get served and then what? Every job is important.
     

  • 01:01

    Eating Out: Do We Have A Choice?

    in Health

    Join us April 16, 2015 7PM EST with Amy Myrdahl Miller,MS,RDN and Susan Linke, MS,MBA, CLT, RD,LD to find out what the Restaurant Industry is doing to assist  people with eating healthy with tips on how those with allergies/sensitivities can dine safely with friends and family. 


    Amy Myrdal Miller, MS, RDN, an award-winning Registered Dietitian Nutritionist, farmer’s daughter, highly regarded public speaker, published author, and founder and president of Farmer’s Daughter® _Consulting, an agriculture, food, and culinary communications firm. During her 20-year career in nutrition, Amy has worked for the agribusiness divisions of multiple food corporations and most recently The Culinary Institute of America a private, not-for-profit culinary college.  


    Susan Linke, MBA, MS, RD, LD, CLT, a registered and licensed dietitian and Certified LEAP Therapist (CLT). Susan received extensive training in immunology, adverse food reactions, and practical application of dietary treatment for food-sensitive patients.Since introducing delayed-type food hypersensitivity testing and therapy into her private practice, she has seen how the proper identification of food and chemical triggers, followed by the implementation of a proven, customized LEAP protocol can help patients reduce inflammation and recover health. Considered one of the most experienced CLTs in the country, she is actively involved in the training and mentoring of dietitians who are interested in applying this cutting-edge protocol into their practice. 


    For More Information check out: www.thewholescoopradio.com