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Ever get tired of the same old same old restaurants? A lot of us do, but even if you are not tired stick around for our show because you just may find some new places and fun places to eat.
Monday's show, as you may have already guessed is about unique restaurants. Wouldn’t it be fun to go out to eat and be able to share an unforgettable experience?
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.
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!
"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
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!
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!
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.
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
We are living in the age of technology. Everywhere we look, whether in restaurants, lines, coffee shops... Everyone seems to be scrolling through their phones or tablets. Even couples out to dinner would both be on their phones and no conversation is going on. Do you feel technology is ruining your relationships?
April 22, 2015 at 1:00 pm on BUSINESS TALK – Steve Evans, has owned a sausage production company from a recipe handed down from his father, Bob Evans. His business, Steve Evans Genuine Country Sausage which is not affiliated with Bob Evans Farm, Inc. is made from a sausage recipe that Bob Evans made after World War II. On this show, Steve discusses the history of Bob and Jewel Evans, who developed Bob Evans Farm, Inc.
Join our host as he interviews Chef Rylon from Batter & Berries one of Chicago's Best Restaurants!
Batter & Berries is a bright cafe with creative french toast flights, omelets & other breakfast eats plus sandwiches & lunchtime favorites too. This show will be good!!!!!! Call in 347-205-9896
Address: 2748 N Lincoln Ave, Chicago, IL 60614
Monday8:00 am – 3:00 pm |Tuesday8:00 am – 3:00 pm | Wednesday8:00 am – 3:00 pm|Thursday8:00 am – 3:00pm
Friday8:00 am – 3:00 pm | Saturday8:00 am – 3:00 pm | Sunday8:00 am – 3:00 pm
Host @Ms_Terree & The Frugal Foodie Show is switching gears for today's blogcast, and dedicating it to the small business owner in the Food Industry. Today is about Social Media and "How to Increase the Visibility of Your Restaurant or Online Food Business."
In today’s market, family restaurants and home-based food businesses are competing online against big chains and corporations with big budgets. Since my life beyond the food industry is in social media networking and influencer promotions, I’ve invited my accomplished friend in social media, to share some tips and advice to help smaller food businesses increase their visibility online.
Steven Krohn is a challenge-loving, social media and networking strategist, who has developed a vast network for implementing social media that increases traffic and delivers the results desired by his clients. Steven developed his skillsets working in the Healthcare sector by focusing on, and increasing sales - - both online and offline. In the past 2 years, he has quickly expanded his ICONA MARKETING agency, to work with small-to-large businesses. Steven’s work has grabbed the attention of top industry leaders, leading him to being named a top influencer on LinkedIn, and other popular social media platforms. Steven and his company leverage relationships to create win-win situations for his clients and their customers. Not content to rest, Steven is always innovating and learning new ways to get the attention of his client's potential customers. As Steven says, "I am as real as they come, and it shows in the postings I create for my clients. Social media is just that - - Be social, and they will come."
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