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Welcome to Chewing The Fat with Big and Beefy
This episode is great. We got Chef Keriann from Top Chef Calling In.
Keriann Von Raesfeld has won numerous culinary awards as well as the first woman to win some pretty prestigious awards from around the world, gaining her the title "World’s Greatest Young Chef." Throw in some gold medals and a passion for food and you have an unstoppable force in the culinary industry. We can't WAIT to see what she's up to now!!!
The Top 5 List, Food Fight and Food News is also slated for the show. Keep an ear out for Chef Rob as he talks about his week freelancing for a Kosher Caterer.
Follow us on Twitter: @CTFBBPodcast @sichefrob @chefclem70 @CuvaceousCook
Coming up on Chewing The Fat w/ Big & Beefy!!!
First up, we have Katie Weinner from Top Chef!! From humble beginnings to becoming a culinary instructor, Katie loves to travel with her Mother trying out new and bold flavors and putting her own spin on every day classics. Now the owner of Nata Gallery, we can wait to see what she's up to now!
Then we have none other then Chef Bret from this season of Hell's Kitchen. We can't wait to get the lowdown on what's heating up in the kitchen now!
RECAP of Chef Rob's first Hang w/ Cooking Show "Legit Leftovers"
St. Patty's Day is Tomorrow so the boys will be doing a slew of Irish Holy Day traditions, Top 5, Food Fight, etc.
Follow us on Twitter : @CTFBBPodcast , @sichefrob, @chefclem70, @cuvaceouscook
Hosea discusses cooking and enjoying fermented products. Hosea was the winner of season 5 Bravo's Top Chef. Prior to appearing on Top Chef, Rosenberg was the head chef at Jax Fish House in Boulder, Colorado, and won a number of local awards.
Hosea is from New Mexico and is a fan of New Mexican chile peppers - as well as a fan of bacon.
A native of Finland, Stefan Richter called Germany home for most of his childhood. He completed a three-year culinary apprenticeship in Germany, then moved to Switzerland to study at the rigorous Hotel and Culinary School. In 1993, he hearned his Certified Master Chef diploma from Fachhochschule Wurzburg-Schweinfurt in Germany. Stefan has cooked in some of the best restaurants in the country, including Celestina Drago's Kitchen, the Villagio Inn & Spa, Napa, the Bacara Resort & Spa in Santa Barbara, and the Bellagio in Las Vegas. "America has given me many opportunities. If I didn't leave, I would probably be chopping wood for someone else or something. But I came to America and have been cooking for 25 years. I love cooking, but I don't know how far I would have gone if I stayed in Germany or Finland....I love America' I've been here for 12 years and I would go back for money." After his stint on "Top Chef," Stefan opened his first restaurant, "Stefan's at L.A. Farm," in Los Angeles in 2010, and opened "Stefan's Steakhouse" in Tampere, (Finland) in 2011. A burger place is also in the works. Recently he competed on "Top Chef Seattle." http://www.stefansrestaurants.com/
Hosea Rosenberg realized he wanted to be a professional chef while studying to be an astronomer. He gradueated with a BS in Engineering Physics from University of Colorado, then commenced turning his side job into a dedicated career. Hosea’s passion to cook professionally drove him to work his way up through the restaurant ranks, working under the guidance of established chefs, Wolfgang Puck, Kevin Taylor, Sean Yontz and Dave Query. His hard work went on to land him his first chef position at Boulder’s Dandelion Restaurant in 2001. Following his time at Dandelion, Hosea joined the Big Red F Restaurant Group where he worked as Sous Chef at Zolo Southwestern Grill. He then moved on to Jax Fish House to serve as Executive Chef from 2004 to 2010. Recently, Hosea launched "Blackbelly Catering," a full service catering and events business that provides onsite operations from its mobile kitchen and catering trailer. The company draws from fresh, seasonal local ingredients, including naturally raised animals and fresh produce from Hosea’s "Blackbelly Farm," delivering innovative and custom designed cuisine that accommodates a variety of clientele ranging from corporate events to private residential dinners. Besides being a distinguished chef, Hosea serves as a culinary consultant for many large companies and has traveled the world showcasing his culinary skills. He also plans to open a Denver/Boulder-based restaurant within the coming year. Some of Hosea's many awards are: "Best Chef of Denver International Wine Festival;" seven-time, undefeated winner of the Flatiron Chef Competition; Guest Chef at the James Beard House; and winner of season five of Bravo's "Top Chef," where he edged out former Art of Living guest Carla Hall and Stefan Richter in the end.
Romance..eh! Here is a show you can't miss.
Top 10 List:
" Don't Try it on Valentine's Day" practice or go with something you already know how to do.
Call in to for the Give Away 30's / $50 Gift Cards at the 1/2 hour mark of each episode, 100th Caller Wins
What Flavor of Girl Scout Cookies go best with .... Fill in the blank jackass
We are talking Valentine's Day sharing kitchen secrets, with Top Chef just Pastry Chris Hanmer. Don't over complicate your life with complicated romantic desserts. Get all the tips to sweep your sweetie off his/her feet.
Hugh Acheson is the author of the James Beard Foundation Award Winning Cookbook "A New Turn in the South: Southern Flavors Reinvented for Your Kitchen," and chef/partner of the Athens, Georgia, restaurants "Five and Ten" and "The National," and the Atlanta restaurant "Empire State South." He is a James Beard award winner for "Best Chef Southeast" and was named a Best Chef by Food & Wine Magazine. Hugh competed in Bravo’s "Top Chef Masters," Season 3 and currently stars as a judge on "Top Chef Seattle." This will be Hugh's second visit to Art of Living. His website can be found here: http://hughacheson.com/ MINDY KOBRIN, a lifestyle and home entertaining expert, fuses food, travel and all five senses to create mood-boosting recipes, toe-tapping playlists and nutritious tips that Feed Your Soul. With international flare, downtown panache and a welcoming girl next-door smile, Mindy helps you cook and entertain with delicious and in-season ingredients that satisfy the heart. Her motto is: Eat well. Feel well. Entertain well. Website: http://mealsonheelsbymindy.com/
Saturdays we play our picks of the Top 20 hits we have reviewed over the week. From www.topstarhiphop.com, from interviews from @powertalkwithog & whats poppular to the masses. Dj Bizieeee of 1017 Brick Squad spinning on the 1s & 2s.
UPDATE: This show did not air as scheduled due to technical difficulties on BlogTalkRadio. Please join MomRN next Monday, March 31st at 1 pm EST to hear these guests and many more!
Wade Hayes, country singer and advanced colorectal cancer advocate, joins us to discuss his brand new album and song that he is launching for Colon Cancer Awareness Month—“Go Live Your Life.”
Wade was inspired to write this deeply personal song after his oncologist told him he no longer had evidence of the disease after two bouts with colorectal cancer, a disease that impacts more than 136,000 Americans each year with about one in five having an advanced form.The song summarizes Wade’s attitude and he hopes it can inspire people going through difficult times to stay strong. The campaign will also give back to the patients who need it most: for every iTunes download of “Go Live Your Life,” a donation of a $1 (up to $50,000) will be made by Genentech to the Colon Cancer Alliance Blue Note Fund, a non-profit that supports advanced colorectal cancer patients.
Dr. Manish Shah, an oncologist specializing in advanced colorectal cancer also joins Wade to talk about advanced colorectal cancer signs, symptoms and diagnosis.
Also on today's show, Southern cooking expert Rebecca Lang shares Easter holiday traditions and tips! Patrice Washington, personal finance expert, shares tax tips & how we can save some money this year. Dr. Sue Samson, an endocrinologist and the medical director of the Pituitary Center at Baylor College of Medicine and St. Luke’s Medical Center, specializing in pituitary disorders, joins us to discuss acromegaly and new treatment options. Finally, we have Bravo’s Top Chef Winner, Chef Stephanie Izard, who is helping to create the first-ever Pinterest cookbook!
Chef Elliott is honored to share his technical skills and culinary wisdom of his friend and colleague: THE DISTINGUISHED AND PHENOMENAL, CEO & FOUNDER OF JESS NAWLINGS CATERING, EXECUTIVE CHEF MOSES JACKSON!!!!
Chef Moses received formal training at the Culinary Institute of New Orleans. After graduating, Chef Moses exhibited his culinary skills in his native city of New Orleans. While under the tutelage of such renowned Chefs as Emeril Laggasse at Nola’s restaurant and Paul Prudhomme at K-Paul Louisiana Kitchen, Chef Moses learned the art and distinctions between Creole and Cajun cooking.Chef Moses continues to show his love for food and people by offering his talents to demonstrate to others how to prepare delicious meals through cooking classes and his catering service, Jess Nawlings Catering. His passion and desire is to share the joy of cooking with everyone and his slogan is “there is no short cut for cooking good food for the soul”.
Source Nation! Join us tonight for 3 amazing segments.
6- Up first is Healthy Cooking With Chef Oliver. Tune in as Chef Oliver delivers another amazing budget friendly dish. What's on the menu? Baked Lasagna. At 6:15, follow the slide show for step by step directions in making this simple & healthy dish.
7- Up next is our Resident Naturopathic Physician, Dr. Julissa (drjulissa.com). Tune in as Dr Julissa (drjulissa.com) and Kathy discuss Face Mapping & The Nervous System. Find out how you can learn about the health of your body simply by looking at your face and also to learn what the role of Nervous System is.
8- Kristy McCarley, Host of, "For The Health Of It" is back with another amazing show. Tune in at 8:15 as she welcomes, Dietician Sherry Collins into the studio to discuss, Southern Fried Nutrition.
Sherry Coleman Collins is a masters-level registered dietitian nutritionist who specializes in converting the science of nutrition into bite-size nuggets for consumers and professionals. Her professional experiences include nutrition communications, clinical pediatrics, professional writing, and working with individuals of all ages. Sherry's areas of emphasis include food allergies and special diets.
Call in and be a part of the conversation at 619-924-0933. You've heard it here from your favorite radio station, Source Radio Network.
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