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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!
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.
Shauna Sever is the author of Real Sweet, Pure Vanilla, and Marshmallow Madness, and is the voice behind the popular blog Piece of Cake. As a baking expert and television host, she has appeared on Food Network, NPR, CHOW, eHowFood, and more. Her work has been published in O Magazine, USA Weekend, Family Circle, Woman’s World, Fine Cooking, Parade, The Huffington Post, and many others. She lives with her husband and their two children in San Francisco.
Join us once again as we allow God to be head of your life and giving you kingdom principles to live by. Your laboring is not in vain. In a little bit, God will show you great & mighty things to get glory out of your life. Expect the great.
Apea Studio......Host is Apryl M. Erwin.
We will talk about identity, distractions, persecution, sex, drugs, alcohol, singleness, marriage, finances, commitment to God, accountability and the list go on & on. But follow advice with what the word of God says not the worldly system. Hope & Pray that you call in or log online to the show at the scheduled times/dates.
Thank you for visiting,
firstname.lastname@example.org (prayer request/comments)
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Scott Cluthe LIVE tonight with Scott Barnett, founding CEO of the Bubba Gump Shrimp Company restaurants and authjor of the new book, Gumption. Call in LIVE: 347-308-8478
Written in a cinematic style, this book is about the creation, growth, and sale of the Bubba Gump Shrimp Company. The concept began when Paramount Pictures reached out to see if there was interest in creating a restaurant based on the movie Forrest Gump. It is also the personal story of the author's growth as a CEO and creator of restaurant concepts. A host of situations are described such as restaurant concept creation, high stakes boardroom confrontations, and escaping corrupt officials in foreign lands. The narrative is partly an unvarnished peak behind the everyday scenes of restaurants, movie studios, and Wall Street. There is also an almost step-by-step recounting of how the Bubba Gump concept and others were created and operated. Lessons can be learned on unorthodox methods used in moving from traditional approaches to untried ways of doing business.
Scott Barnett is the founding CEO of the Bubba Gump Shrimp Company restaurants. He has given talks on service, management techniques, leadership, and financial performance metrics. He has actively consulted with a number of restaurant companies worldwide, and he is a recognized expert on transactions, branding, concept development, and overall operations. He lives in Solana Beach, California.
Welcome to Flavor Living Radio. It's the start of summer we're all going to be cooking,bbqing and tasting..With this in mind we want to take a look at a word.The word is Gastronomy prodounced Gas·tron·o·my, defined.1 the practice or art of choosing , cooking and eating good food.Tune and hear the facts...for us all...http://twitter.com/flavorliving
in Self Help
Welcome to The Southern Passion Lounge where the industry comes to hangout. Join me this week as my guest will be Jerry Watterson of Jacksonville Restaurant Reviews. We will be talking about favorite restaurants on road trips. So tune in this and every monday at 4pm est. Also tweet us during the show @chefamadeus #southernpassion. Make sure to visit the website and get your hands on some great flavors for those upcoming dinner parties. Have A Bumpin Good Time
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