• 01:03

    Unique Restaurants

    in Food

     


     Unique Restaurants


     


    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?


     


    GotoMeeting Today


     



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  • 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!

  • 00:56

    112014 Holiday Reunions Niagara Falls Lounges, Bars and Restaurants

    in Politics

    The last 40 years in the Bar and Restaurant scene in Niagara Falls. What happened to Main Street. A discussion with Rick Crogan of Cousins and Kevin Young of the Bakery Lounge

  • 00:29

    Eat Out for FREE by Rating Restaurants' Food Safety!

    in Food

    Do you love to eat out as much as we do?  Have you ever gotten sick after eating out?  Did you know people are hospitalized and some die every day from food poisoning?
    In this episode, we discuss with Dr. Harlan Stueven, a Medical Doctor specializing in Emergency Medicine and Medical Toxicology and Founder of DiningGrades.com, the issue of food poisoning and specific steps you can take to avoid it when eating out.
    For those who eat out regularly, we also share how you can become a part of the solution through rating the restaurants you patronize, and in doing so, how you could sometimes eat out for free!
    Visit our blog here for the two clips we had to cut from the interview, in the interest of time.
    At the beginning of the show, I referenced a previous show about how healthy foods sometimes make us sick if we have food sensitivities.  You can listen to the replay of that episode here!

  • 01:59

    The Southern Passion Lounge with Chef Amadeus

    in Food

    Welcome to The Southern Passion Lounge where the industry comes to hangout. Join me and Jerry as we discuss the food scene in jacksonville. each week we always have a list to debate about. This week is no different, This weeksits the list of hole in the wall restaurants. Also stopping by will be Jordon Mixson he runs a food blog The_Sockateur. As we continue to celebrate the 4 year anniversary of The Southern Passion Lounge we will be broadcasting from Tres Leches,


    Follow me


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    www.chefamadeus.com


    Booking Information

  • 00:30

    Live Natural Live Well

    in Health

    Today's guest is the 'Idea Man' behind HappyCow.net- Ken Spector. HappyCow is my favorite resource for finding places to eat wherever I am in the world.



    Founded in 1999, HappyCow was created as a public service to assist travelers and people everywhere find vegan, vegetarian, and healthy food. Today, our online community has grown to include members from around the world who are passionate about the vegetarian and vegan lifestyle as a healthy, compassionate, and environmentally sustainable way of living. More than simply a restaurant and health food store guide, HappyCow is an ever-evolving online hub that serves millions worldwide as a one-stop resource for everything VEG. 


    Ken and I willl be discussing The HappyCow Cookbook, which shares the history and evolution of over 40 of the highest member-rated restaurants, provides Q&As with the owners, and teaches you how to make some of their mouthwatering foods.

  • 00:31

    Identifying Safe Restaurants - 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.
    In this week’s show, Jules will explore how the landscape for restaurant owners and restaurant goers has changed with the increasing awareness and understanding of food allergies and celiac disease. The advent of gluten-free menus brings more opportunities for gluten-free and food allergic diners, but in instances where corresponding appropriate training does not accompany the introduction of such menus, diners remain at risk.
    Jules and her guest will discuss gluten-free restaurant training and certification programs (and how they differ), and how to identify a safe establishment for your family to enjoy a meal.  
    Jules’ guest this week is Betsy Craig, CEO and Founder of MenuTrinfo®, LLC, a company dedicated to protecting lives and promoting brands by proactively building nutritionals for restaurant kitchens with confidence. 
    Under Betsy’s leadership, MenuTrinfo’s nationally-accredited Allertrain™ program has trained restaurant owners, executive chefs, restaurant managers, kitchen staff, front-of-house staff and anyone else involved in commercial restaurant operation, in restaurants and major national chains all over the country. Betsy’s mission is to help restaurants comprehensively meet the special needs of diners with food allergies, intolerances and gluten sensitivities, so that everyone can enjoy a night out safely, and with confidence.
    Ms. Craig has been repeatedly named among the top CEOs in the fast casual industry, ranked in the top 20 among Fast Casual’s 2012 and 2013 Top 100 Movers and Shakers. Additionally, her company, MenuTrinfo®, ranked seventh among new technologies in 2012 and eighth in 2013.

  • 00:39

    Reflections From the Water's Edge_Holiday Tourney Time_Music by Keenan Baxter

    in Current Events

    Reflections From the Water's Edge brings you news and updates from Michigan City with a focus on Michigan City High School athetics, compliments of Craig Shaman, MCAS, Athletic Director. 


    We will have our weekly feature "Hey Michigan City What's Cooking!"


    Our featured musician is Keenan Baxter with a Holiday Tune or two!

  • 01:13

    CHEF ELLIOTT'S ENTERTAINMENT SOLUTIONS

    in Entertainment

    This week, Chef Elliott has the distinct honor of highlighting the culinary and sweet genius of the ”Award-Winning Pastry Chef To The Stars," THE "Suga Chef," Pastry Chef Padua Player! Chef Padua grew up cooking with his mom in the District of Columbia.  One of the first dishes Chef Padua created was a recipe taken from the kids section in a local DC newspaper. Any opportunity that arose for the budding pastry chef to help his mom in creating a family dish, he was front and center to soak in her culinary teachings. This contributed to his creative juices and he began to fashion up his own recipes for tasty quick bread mixes and assorted fruit cobblers. Chef Padua honed his skills and worked his way up the foodie ranks to plating desserts, which lead to him assisting the pastry chef two days a week. He moved on to his first baking stint and credits Pastry Chef, Susan McCreight Lindeborg as his mentor, picking up from where his mother had laid the culinary groundwork.

    Chef Padua attended Baltimore International College, worked in the bakery at Marriott in  Georgetown University and went on to work at some of DC’s top catering houses and restaurants such as DC Coast, Café Milano, Notte Luna and Ceiba. He was reviewed by the famed DC food critic Phyllis Richman, who gave him, thumbs up on his desserts and received an official letter from Vice President Biden.


    Chef Padua has appeared on the television show, Platinum Weddings, has been a contestant on Food Network’s Sweet Genius and also provided his pastry services for the late Chuck Brown, singer Macy Gray, comedian Bill Bellamy, actress Pam Grier, comedian Damon Wayans, and singer Crystal Waters.

    Listen LIVE online or via LAN/mobile at 718-766-4964. 

  • 00:37

    Kolossos Olive Oil; Founder, Giorgios Karayannis

    in Food

    Giorgios (your go) Karayannis, co-founber of Kolossos, producers and importers of 100% pure Olive oil, from the land of the best olives in the world - Greece. Join ArtSees Diner, Mary E., as she explores the passion that is sensed in every luxirous droplet of nature's elixir!  We will explore what makes the perfect olive oil. If you answer "It's Greek to me!" then you have come to the right place. Because as Giorgios will tell you, you are right! It is - GREEK!


    The best olives in the world come from Greece. Kolossos produces and imports the finest, Extra Virgin olive oils. Kolossos is estate grown and carefully hand selected olives are harvested and pressed at the precise moment resulting in a 100% pure, unfiltered oil that is extraordinary in taste and fragrance, as fresh as summer on the islands of Greece. Their premium varieties come from groves centuries old, standing the test of time. Mary E. and Giorgios will explore some of the best ways to enjoy your Kolossos olive oil and share a few tips along the way. 


    Here's a little secret...shhh... Mary E's  favorite way to enjoy Kolossos olive oil is to generously swirl it over Moe's amazing hummus from The Pickle and Turnip in the heart of Michigan City Uptown neighborhood,  followed with a smooth sip of Ksara...shhhh if too many people find out, she will never have a seat! 

  • 00:32

    S05-20 A Conversation with Chef Budd Cohen

    in Lifestyle

    Chef Budd Cohen graduated from Baltimore’s International Culinary College in 1990.  He's worked the executive chef at The Commissary Restaurant, opened up several restaurants for Neiman Marcus, was executive for the Sheraton Plaza at Valley Forge before joining Williamson Hospitality.


    Chef Budd has since dedicated his culinary career to promoting the connection between local farms and the cafeteria.  Chef Budd speaks and instructs chefs, food service directors, administrators and community organizations on values of reconnecting the food supply chain to the local farm community.


    Here is a link to Chef Budd's website:  http://chefbuddcohen.com


    Here is a link to Chef Budd's book: http://www.amazon.com/Farm-Table-Schools-Everything-Students/dp/1502489775/ref=sr_1_1?ie=UTF8&qid=1418579292&sr=8-1&keywords=chef+budd+cohen

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