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Host Jennifer Zyman is joined by Peter and Rachel Kiley of Monday Night Brewing. Formerly the Assistant Winemaker at Chateau Elan, he moved to Monday Night Brewing in 2013, where he worked his way through every position in the production department from an assistant brewer to brewer to lab director and now Brewmaster. He also met his wife, Rachel, there. Rachel Kiley was the first employee hired at Monday Night in 2012 when the company operated out of co-founder Jonathan Baker's home. An integral part of the brewery's history and evolution, Kiley has gotten her hands dirty in every department—from sales to production, operations, hospitality, and marketing—her trademark wit and unparalleled attention to detail have grounded the brewery as it's grown from 2 to 137 employees; 1 taproom, to 5 locations, spanning four states. In addition to COO, Kiley is the President of the @Georgia Craft Brewers Guild and Mom. She has been married to Peter for six years. The Kileys and their team at MNB racked up many awards in the beer competition circuit last year. With 19 beers recognized with 27 awards between seven national and international beer competitions, MNB is the most decorated craft brewery in the South. MNB just launched its Neapolitan pizza programming with a crust made with the yeast culture from Monday Night brews.
Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds.
Host: Jennifer Zyman,www.jenniferzyman.com
Editor and producer: Carson Shanklin
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Host Jennifer Zyman is joined on The Food that Binds by chef J. Trent Harris of MUJŌ Sushi in Atlanta. Harris, raised in Kentucky, comes to Atlanta from New York City, where he has worked forthe past decade. He has worked behind the counter of some of the best sushiya in the world, including as Executive Sous Chef at Shuko in New York City and at Sushi Ginza Onodera in Tokyo and New York City, where alongside Master Sushi Chef Masaki Saito they earned Two Michelin Stars. Classically trained in both Edomae Sushi and Western Cuisine, Chef Harris earned a Michelin Star while serving as the Chef de Cuisine of Aldea in New York City.
Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds.
Host: Jennifer Zyman, www.jenniferzyman.com
Editor and producer: Carson Shanklin
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Host Jennifer Zyman is joined on The Food that Binds by chef Marcus Samuelsson. @marcuscooks is the chef behind restaurants such as @roosterharlem, @marcusbahamar in the Bahamas, @havandmar, and the recently opened @marcusbarandgrille in Atlanta. Samuelsson has won eight James Beard Foundation awards as a chef, author, and TV personality, most recently for his work as head judge on Top Chef: Family Style and host of On the Rise. He has won numerous competition shows, including Top Chef Masters and Chopped All-Stars, and is currently appearing as an Iron Chef on the Netflix hit Iron Chef: Quest for an Iron Legend. Samuelsson also hosts and produces the Seat at the Table on Audible and co-hosts the This Moment podcast with Swedish rapper Timbuktu on ACAST. He is the author of several cookbooks, the New York Times bestselling memoir Yes, Chef: A Memoir, and his latest book, The Rise: Black Cooks and the Soul of American Food.
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Chef Joey Ward joins host Jennifer Zyman. Ward is the executive chef/owner of Southern Belle and Georgia Boy in Atlanta. He spent his formative years at Atlanta’s Cherokee Town & Country Club and earned his degree in Culinary Arts Management from the Culinary Institute of America in 2005. He returned South to begin his career as sous chef on the opening of The St. Regis Atlanta before working under Woodfire Grill’s former executive chef and Bravo “Top Chef” alum Kevin Gillespie. The two worked to open Gunshow in 2013, where Ward served as executive chef for six years. He now brings this expertise to Southern Belle and Georgia Boy, his first solo restaurant ventures that opened in 2019. Both concepts aim to celebrate the diversity of arts, culture, food, and people of his home state.
Ward has been recognized as a James Beard Award semi-finalist in the Best Chef: Southeast category in 2022, named Best Chef by Atlanta Magazine and awarded the prestigious Trifoliate Award in 2021, and named a Rising Star by StarChefs in 2018. In his spare time, Ward spends time with his dogs and his wife, Emily, a spirited Southern belle for whom the restaurant was named.
Please subscribe, rate & review on iTunes and Apple Podcasts if you like the show! Follow us on social media at @jenniferzyman and @thefoodthatbinds.
Host: Jennifer Zyman, www.jenniferzyman.com
Editor and producer: Carson Shanklin
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Jennifer Zyman reaches back into the archives to feature an interview with chef and writer Erika Council. Since our interview, Council has opened Bomb Biscuits Atlanta, where you can get her famous biscuits and more. Learn more about her on her personal website or visit her restaurant for breakfast.
Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds.
Host: Jennifer Zyman, www.jenniferzyman.com
Editor and producer: Carson Shanklin
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Beth Mckibben, the Eater Atlanta Editor, joins Food writer Jennifer Zyman.
Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds.Host: Jennifer Zyman,www.jenniferzyman.com
Editor and producer: Carson Shanklin
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Host Jennifer Zyman is joined by Neal Cohen, co-founder of Tip Top Proper Cocktails in Atlanta, Georgia.
Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds.
Host: Jennifer Zyman, www.jenniferzyman.com
Editor and producer: Carson Shanklin
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John T. Edge joins host Jennifer Zyman. S3:E3 of @thefoodthatbinds is LIVE with @JohnTEdge. Edge hosts @truesouthtv, which airs on @SECNetwork and @ESPN.
They discussed his journey throughout the food world, the South, the relationships that made him who he is today, and his upcoming memoir.
Edge also wears many other hats. He is a distinguished visiting professor in the MFA in Narrative Nonfiction program at the Grady College of @universityofga, a contributing editor at @gardenandgun, directs the Mississippi Lab, and serves the @southfoodways as a Founding director. His book The Potlikker Papers: A Food History of the Modern South, was named a best book of 2017 by NPR, Publisher‘s Weekly, and others. He has won four James Beard Foundation awards. In 2012 and 2020, he won Beard’s M.F.K. Fisher Distinguished Writing Award.
You can learn more about his wife Blair Hobbs' art and upcoming art show on her website.
Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds.
Host: Jennifer Zyman,www.jenniferzyman.com
Editor and producer: Carson Shanklin
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Meghan Splawn joins host Jennifer Zyman. Splawn is a Food Editor and co-host of the @didntijustfeedyou podcast.
Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds.
Host: Jennifer Zyman, www.jenniferzyman.com
Editor and producer: Carson Shanklin
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Chef Santiago Gomez of Palo Santo in Atlanta joins host Jennifer Zyman. Gomez is. Mexico City native who worked at Nobu in Mexico and Miami. After 10 years in Miami, he moved to Atlanta, Georgia, and co-created Botanico Hospitality Group. In 2022 he opened Palo Santo, a supper club-style restaurant and rooftop influenced by Mexican modern cuisine and Georgia ingredients. In the spring of 2023, he will open El Santo Gallo Taqueria in West Side Papers Atlanta.
Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds.
Host: Jennifer Zyman, www.jenniferzyman.com
Editor and producer: Carson Shanklin
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The Food that Binds will be back for Season Three! The first episode of Season Three drops on February 26 with chef Santiago Gomez of Palo Santo in Atlanta.
Join Atlanta restaurant critic and food writer Jennifer Zyman as she discusses food, restaurants, and all sorts of relationships with people from all over the food industry. We explore the why instead of the how.
Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds.
Host: Jennifer Zyman, www.jenniferzyman.com
Editor and producer: Carson Shanklin
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Host Jennifer Zyman is joined by James Beard-nominated chef Cleophus Hethington of Ębí Chop Bar. They discuss Hethington's path to being a chef, his thoughts on the industry and mental health, what the industry is like for black chefs from his perspective, his new business www.ttspices.com, and what is next for him as he moves back to Atlanta.
This is the last episode of Season 2. Thank you for listening! We will be back later in the year or early 2023. Please don't forget to rate and review the podcast wherever you listen so others can find it. More of Jennifer's work is at www.jenniferzyman.com.
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Host Jennifer Zyman is joined by Chicago Magazine restaurant critic John Kessler. They discuss Kessler's track from a curious kid in a Washington suburb to an award-winning restaurant critic. Please don't forget to rate and review the podcast wherever you listen so others can find it. More of Jennifer's work is at www.jenniferzyman.com.
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Host Jennifer Zyman is joined by chef Jarrett Stieber who owns the restaurant Little Bear. They discuss going from pop-up to restaurant right before the pandemic no less. Please don't forget to rate and review the podcast wherever you listen so others can find it. More of Jennifer's work at www.jenniferzyman.com.
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Host Jennifer Zyman is joined by chefs Parnass Savang and Rod Lassiter who own the Summer Hill Thai restaurant Talat Market. They discuss going from popular pop-up to restaurant, opening a restaurant during the pandemic, how their partnership developed and evolved over the years, and what is next for the duo at their restaurant and beyond. Please don't forget to rate and review the podcast wherever you listen so others can find it. More of Jennifer's work at www.jenniferzyman.com.
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Host Jennifer Zyman is joined by chef Zeb Stevenson of Redbird restaurant in Atlanta.
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Jennifer Zyman is joined by producer Nicole Taylor to discuss her backstory in food, writing career, and new cookbook Watermelons and Red birds. For more of Jennifer's work, visit jenniferzyman.com.
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Jennifer Zyman is joined by chef Steven Satterfield, owner of the James Beard Award winning restaurant Miller Union in Atlanta. For more of Jennifer's work, check out www.jenniferzyman.com.
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Jennifer is joined by chef Brian So of Spring restaurant in Marietta, Georgia. For more of Jennifer's work, visit: www.jenniferzyman.com.
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