Take a trip to South Beach on a brand new episode of the business of The Business as Phil Colicchio is joined by Chef Michael Schwartz for part 2 of their interview. Honored with the prestigious James Beard Foundation Award for Best Chef: South in 2010, Michael Schwartz has gained national recognition for his commitment to community and responsible, seasonal food sourcing. In Miami, diners flock to his restaurants, Michael’s Genuine Food & Drink and Harry’s Pizzeria, both well known for their mix of laid-back atmosphere and straightforward, homemade food that uses fresh, local ingredients. Find out how a bad business decision turned out to be a good one for Michael and hear what makes Miami such a unique place to cook. This program was brought to you by Heritage Foods USA.
 

Take a trip to South Beach on a brand new episode of the business of The Business as Phil Colicchio is joined by Chef Michael Schwartz for part 2 of their interview. Honored with the prestigious James Beard Foundation Award for Best Chef: South in 2010, Michael Schwartz has gained national recognition for his commitment to community and responsible, seasonal food sourcing. In Miami, diners flock to his restaurants, Michael’s Genuine Food & Drink and Harry’s Pizzeria, both well known for their mix of laid-back atmosphere and straightforward, homemade food that uses fresh, local ingredients. Find out how a bad business decision turned out to be a good one for Michael and hear what makes Miami such a unique place to cook. This program was brought to you by Heritage Foods USA.

 

On a brand new episode of All in the Industry, find out how Tara Berman helps transform hospitality business ideas into business realities. She runs the TaraPaige Group, a leading business advisor to the hospitality industry. They partner with early stage, multi-unit and expanding enterprises to provide expert operational and financial management services. Tune in as host Shari Bayer chats with Tara about some of her clients, the philosophy behind TaraPaige Group and emerging trends in the industry. This program was brought to you by Whole Foods Market.
 

On a brand new episode of All in the Industry, find out how Tara Berman helps transform hospitality business ideas into business realities. She runs the TaraPaige Group, a leading business advisor to the hospitality industry. They partner with early stage, multi-unit and expanding enterprises to provide expert operational and financial management services. Tune in as host Shari Bayer chats with Tara about some of her clients, the philosophy behind TaraPaige Group and emerging trends in the industry. This program was brought to you by Whole Foods Market.

 

Almost a year ago, popular Williamsburg bar Donna was forced to close due to an electrical fire. Now - they are back and stronger than ever. Tune in to a fun episode ofThe Speakeasy as Damon Boelte is joined by the crew at Donna who have brought a kegged cocktail to the studio with them. Yes, you read that right, they are pouring draft cocktails on-air in the studio! Learn about the advantages of cocktails on tap and why carbonation almost always makes a drink better. Hear why architecture is such an important component in bar design and find out how they are making craft cocktails more accessible for everybody. This program was brought to you by The International Culinary Center.
 

Almost a year ago, popular Williamsburg bar Donna was forced to close due to an electrical fire. Now - they are back and stronger than ever. Tune in to a fun episode ofThe Speakeasy as Damon Boelte is joined by the crew at Donna who have brought a kegged cocktail to the studio with them. Yes, you read that right, they are pouring draft cocktails on-air in the studio! Learn about the advantages of cocktails on tap and why carbonation almost always makes a drink better. Hear why architecture is such an important component in bar design and find out how they are making craft cocktails more accessible for everybody. This program was brought to you by The International Culinary Center.

 

Tune in to part 1 of a 2 part series with famed chef Marc Forgione on a brand new episode of Chef’s Story! Marc is one of the Iron Chefs competing on Food Network’s Iron Chef America and owner of restaurant Marc Forgione in New York City. Marc received a coveted Michelin star in the Michelin Guide New York City 2012, making him the youngest American-born chef to receive the honor in consecutive years (2010, 2011, 2012). Tune in as he recalls his childhood (his father is considered by many as Godfather of American cuisine), his first restaurant jobs and his rise to the top of the culinary world. This program was brought to you by Edwards VA Ham.
 

Tune in to part 1 of a 2 part series with famed chef Marc Forgione on a brand new episode of Chef’s Story! Marc is one of the Iron Chefs competing on Food Network’s Iron Chef America and owner of restaurant Marc Forgione in New York City. Marc received a coveted Michelin star in the Michelin Guide New York City 2012, making him the youngest American-born chef to receive the honor in consecutive years (2010, 2011, 2012). Tune in as he recalls his childhood (his father is considered by many as Godfather of American cuisine), his first restaurant jobs and his rise to the top of the culinary world. This program was brought to you by Edwards VA Ham.

 

Go behind Annisa on a brand new episode of Radio Cherry Bombe. Host Julia Turshen is joined by Executive Chef Anita Lo and her sous chef Mary Attea. Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. Just recently nominated as a semi-finalist for Eater’s coveted Young Guns awards, Mary spent several years working in New York city restaurant dining rooms like Aguagrill, before making the leap to the kitchen at Annisa where she earned her chops. Using her Lebanese background, Mary has even helped to create some dishes at Annisa including her Steak Tartare and Saddle of Rabbit with Pistachio, Mint and Grape Leaves, which were recently praised in Pete Wells’ review. This program was brought to you by Edwards VA Ham

Go behind Annisa on a brand new episode of Radio Cherry Bombe. Host Julia Turshen is joined by Executive Chef Anita Lo and her sous chef Mary Attea. Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. Just recently nominated as a semi-finalist for Eater’s coveted Young Guns awards, Mary spent several years working in New York city restaurant dining rooms like Aguagrill, before making the leap to the kitchen at Annisa where she earned her chops. Using her Lebanese background, Mary has even helped to create some dishes at Annisa including her Steak Tartare and Saddle of Rabbit with Pistachio, Mint and Grape Leaves, which were recently praised in Pete Wells’ review. This program was brought to you by Edwards VA Ham

How is intention different than goal setting? Find out how to run your business and life with intention as Grace Bonney is joined by Jess Lively, a consultant and blogger helping people design lives, homes and businesses with intention on JessLively.com and With-Intention.com. Hear about the three levels of business success, get all sorts of insight into how you can balance the conversation between your ego and your gut and find out how Jess overcame her own self doubt to empower others to embrace intention and take control of their lives! This program was brought to you by White Oak Pastures

How is intention different than goal setting? Find out how to run your business and life with intention as Grace Bonney is joined by Jess Lively, a consultant and blogger helping people design lives, homes and businesses with intention on JessLively.com and With-Intention.com. Hear about the three levels of business success, get all sorts of insight into how you can balance the conversation between your ego and your gut and find out how Jess overcame her own self doubt to empower others to embrace intention and take control of their lives! This program was brought to you by White Oak Pastures

When you’re the wine director at a restaurant that’s received as many accolades as State Bird Provisions in San Francisco, you’ve got your work cut out for you. Marc Glassberg is a Culinary Institute of America-trained chef and sommelier who has worked at some of the most prestigious restaurants in the world. Glassberg has spent the last two years as the Wine Director at San Francisco restaurant State Bird Provisions. Tune in to this week’s episode of In the Drink as Joe Campanale chats with Marc about his work at one of the hottest restaurants in America. Find out his pairing philosophy, the mission behind his wine list and some drinks he’s been enjoying lately. This program was brought to you by Michters.
 

When you’re the wine director at a restaurant that’s received as many accolades as State Bird Provisions in San Francisco, you’ve got your work cut out for you. Marc Glassberg is a Culinary Institute of America-trained chef and sommelier who has worked at some of the most prestigious restaurants in the world. Glassberg has spent the last two years as the Wine Director at San Francisco restaurant State Bird Provisions. Tune in to this week’s episode of In the Drink as Joe Campanale chats with Marc about his work at one of the hottest restaurants in America. Find out his pairing philosophy, the mission behind his wine list and some drinks he’s been enjoying lately. This program was brought to you by Michters.

 

Michael Stenta is a computer programmer with a passion for farming, cultivation, and information. He has worked on farms in Connecticut, Maine, and Washington state, and is now settling into his own little homestead in Connecticut, helping local farmers set up their own websites and developing open source farm management and record keeping software. This program was brought to you by Heritage Foods USA

Michael Stenta is a computer programmer with a passion for farming, cultivation, and information. He has worked on farms in Connecticut, Maine, and Washington state, and is now settling into his own little homestead in Connecticut, helping local farmers set up their own websites and developing open source farm management and record keeping software. This program was brought to you by Heritage Foods USA

Grab a beer and enjoy another jam-packed episode of Beer Sessions Radio! This week - Jimmy and the crew are checking in on the Sierra Nevada Beer Camp! This summer, Sierra Nevada Brewing Co. is inviting every craft brewery in the country (count ‘em: more than 2,700) along for Beer Camp Across America, the largest collaboration the craft brewing world has ever seen. Beer Camp Across America is a multi-weekend path of beer festivals, a rolling tour that will cover 4,800 miles, celebrating the collaborative spirit of the craft brewing community with the fans that have buoyed its success. There’ll be seven stops—in cities with thriving craft beer cultures—moving geographically west to east, much like the craft movement has historically spread. Tune in and hear from some of the brewers involved as Jimmy tastes through the collection on-air! This program was brought to you by GreatBrewers.com.
 

Grab a beer and enjoy another jam-packed episode of Beer Sessions Radio! This week - Jimmy and the crew are checking in on the Sierra Nevada Beer Camp! This summer, Sierra Nevada Brewing Co. is inviting every craft brewery in the country (count ‘em: more than 2,700) along for Beer Camp Across America, the largest collaboration the craft brewing world has ever seen. Beer Camp Across America is a multi-weekend path of beer festivals, a rolling tour that will cover 4,800 miles, celebrating the collaborative spirit of the craft brewing community with the fans that have buoyed its success. There’ll be seven stops—in cities with thriving craft beer cultures—moving geographically west to east, much like the craft movement has historically spread. Tune in and hear from some of the brewers involved as Jimmy tastes through the collection on-air! This program was brought to you by GreatBrewers.com.

 

On today’s episode of THE FOOD SEEN, comedian Max Silvestri, brings his humorous perspective to the world of food. This summer, he’ll be co-hosting FYI Network’s “The Feed” with Top Chef and Food & Wine’s Gail Simmons, as well as chef and restaurateur Marcus Samuelsson. Max is also releasing his first stand-up comedy album, King Piglet, which touches on the finer points of gastronomy, like what groceries to shop for during hurricane preparation. Tune in for a hilarious conversation about everything from Ambien on airplanes to water cooler TV talk. This program was brought to you by White Oak Pastures.
 

On today’s episode of THE FOOD SEEN, comedian Max Silvestri, brings his humorous perspective to the world of food. This summer, he’ll be co-hosting FYI Network’s “The Feed” with Top Chef and Food & Wine’s Gail Simmons, as well as chef and restaurateur Marcus Samuelsson. Max is also releasing his first stand-up comedy album, King Piglet, which touches on the finer points of gastronomy, like what groceries to shop for during hurricane preparation. Tune in for a hilarious conversation about everything from Ambien on airplanes to water cooler TV talk. This program was brought to you by White Oak Pastures.

 

The Farmer’s Guild & Classic Snacks Made from Scratch: On today’s episode of Sharp & Hot, host Emily Peterson is joined by Evan Wiig & Tiffany Nurrenbern who talk about The Farmer’s Guild, next generation of farmers, the support structures they need and how to help. After the break, Sean DeTore tells me about his pun-driven viewing of Pee Wee’s Playhouse that inspired his Meka Leka Hi Meka Hiney Homemade Ho Hos, with commentary from Casey Barber, author of Classic Snacks Made from Scratch. This program was brought to you by White Oak Pastures.
 

The Farmer’s Guild & Classic Snacks Made from Scratch: On today’s episode of Sharp & Hot, host Emily Peterson is joined by Evan Wiig & Tiffany Nurrenbern who talk about The Farmer’s Guild, next generation of farmers, the support structures they need and how to help. After the break, Sean DeTore tells me about his pun-driven viewing of Pee Wee’s Playhouse that inspired his Meka Leka Hi Meka Hiney Homemade Ho Hos, with commentary from Casey Barber, author of Classic Snacks Made from Scratch. This program was brought to you by White Oak Pastures.

 

Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? What’s the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues! Dave Arnold is in the studio and he’s joined by Nils Noren on the phone to tackle your questions. From flavored oysters to mushroom texture - join in on the educational and entertaining ride we callCooking Issues. This program was brought to you by Edwards VA Ham.
 

Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? What’s the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues! Dave Arnold is in the studio and he’s joined by Nils Noren on the phone to tackle your questions. From flavored oysters to mushroom texture - join in on the educational and entertaining ride we callCooking Issues. This program was brought to you by Edwards VA Ham.

 

Ever think of making your own sake? Tune into tonights episode of Fuhmentaboudit and learn how you can pull it off! Find out how to make your own sake and hear about some of the science behind the fermentation process as Chris and Mary are joined by guest Eddie Hoskin. Eddie is an engineer and avid homebrewing hobbyist who began brewing with the Ann Arbor Brewers Guild in 2007, where he earned something of a reputation for bringing “unusual” beverages for sampling at club meetings. He has tested for and received the rank of Recognized under the BJCP organization, and has taken a leadership role in his new local homebrew club in Southwest Michigan. This program was brought to you by GreatBrewers.com.
 

Ever think of making your own sake? Tune into tonights episode of Fuhmentaboudit and learn how you can pull it off! Find out how to make your own sake and hear about some of the science behind the fermentation process as Chris and Mary are joined by guest Eddie Hoskin. Eddie is an engineer and avid homebrewing hobbyist who began brewing with the Ann Arbor Brewers Guild in 2007, where he earned something of a reputation for bringing “unusual” beverages for sampling at club meetings. He has tested for and received the rank of Recognized under the BJCP organization, and has taken a leadership role in his new local homebrew club in Southwest Michigan. This program was brought to you by GreatBrewers.com.

 

You think you know bats - but you have no idea. Tune in to an absolutely fascinating episode of Animal Instinct as Celia Kutcher is joined by bat expert Amanda Lollar, Founder and President of Bat World Sanctuary. Amanda is an author of both scientific and popular literature about bats, including her most recent work, Standards and Medical Management for Captive Insectivorous Bats. Amanda is a licensed bat care specialist in the State of Texas, permitted to work with threatened and endangered species. Why do bats sleep upside down? What’s the deal with vampire bats? Find out on a batty episode of Animal Instinct. This program was brought to you by Brooklyn Cares Vet.
 

You think you know bats - but you have no idea. Tune in to an absolutely fascinating episode of Animal Instinct as Celia Kutcher is joined by bat expert Amanda Lollar, Founder and President of Bat World Sanctuary. Amanda is an author of both scientific and popular literature about bats, including her most recent work, Standards and Medical Management for Captive Insectivorous Bats. Amanda is a licensed bat care specialist in the State of Texas, permitted to work with threatened and endangered species. Why do bats sleep upside down? What’s the deal with vampire bats? Find out on a batty episode of Animal Instinct. This program was brought to you by Brooklyn Cares Vet.