Wieder mal eine Premiere bei den Weinbratern: Zum ersten Mal schaut ein Sommelier bei uns vorbei. Und erst noch einer, der einen Weltmeister-Titel vorweisen kann.

In this week’s edition of the Flavors of Northwest Arkansas podcast, we talk with Meredith Butler and Chef Mike Robertshaw of Pizzeria Ruby, where we go over SO much, including some breaking news, but before we get into them??FOOD NEWS!!! It’s Top Chef Week, and I’m giving away a pair of tickets. Learn how to enter! Three Arkansans will be competing at the International Championship Chili Cook-Off in Terlingua after qualifying in Prairie Grove this past weekend. The owners of Mermaids have a new

In this episode of Hand Me Down Recipes, I'm joined by Anne Clark of My Kitchen Serenity to talk all things jambalaya. Anne shares the story behind her family’s beloved chicken and sausage version — a recipe she first scribbled down from her dad over 30 years ago. We dive into how she’s simplified this Cajun classic for busy home cooks, why it’s perfect for both holidays and weeknights, and the beauty of recipes that grow with us over time. Whether you’re new to jambalaya or looking for an e...

Gavin Linde and Chris Blandford discussed the significant changes in the whiskey market, highlighting a new era where consumers are more educated and prioritize quality. This shift has also brought challenges, particularly with barrel picks, where palate fatigue makes thorough assessment difficult.Starlight Distillery was praised for its innovative and passionate approach, distinguishing it from larger companies. Chris Blandford also detailed Kroger's fair allocation system for Pappy Van Winkle

For years, Joey Commerford was front-of-house at some of Australia's most respected restaurants, like Vue de Monde and The Press Club. Now, he's opened his first solo spot, Bistro Ebony, with a clear goal: to swap the fine-dining fuss for a more casual, everyday experience. https://www.bistroebony.com.au SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE

KCAA: Let's Dine Out with Allan Borgen on Sun, 19 Oct, 2025

Join us for an inspiring conversation with Tara Wigley as she delves into the art of modern cooking. In this episode, Tara shares her journey from food writing to recipe development, offering insights into her creative process, favourite culinary tips, and the stories behind her most beloved dishes. Whether you’re a seasoned chef or a home cook, you’ll discover practical advice, behind-the-scenes anecdotes, and a fresh perspective on what it means to cook with passion and purpose. We also discuss

I’m an obsessive food label reader. As a human concerned with my health and my longevity, and as a consumer trying to make sure I’m limiting the amount of hyper-processed garbage I put into my body, I’ve taken to reading the label on just about everything I buy. I do still buy and eat junk food, for sure. I love Oreos and Nutter Butters and don’t plan on not eating them anytime soon. But I also try to avoid unnecessary additives whenever I can. And without a doubt, there are a lot of additives in

Join Host Ron Small as we welcome Keith Rennie, Co-Founder of Saltire Rare Malt, the "Exclusive" single malt scotch of the Steak House Hall of Fame.  The Saltire story is unlike anything you've heard before and it will be obvious why Saltire is a perfect strategic partner.     SLAINTE!

Check out Laurie's upcoming events: 11/5 Uncork The Holidays Tasting (Easton, MD)12/10 Bubbly Bash 2025 Tasting (Virtual)October 2026: Treasures of Tuscany Wine Tour - 3 spots left!SummaryIn this episode of The Sipping Point, I sit down with Napa legend Tor Kenward, whose name is practically woven into the vines of California wine history. Tor shares stories from his incredible journey in the wine world—from his early days in Napa to creating his own acclaimed label. We talk about his deep love

Sebastian Maniscalco joins Joanna Saltz for a laugh-out-loud conversation about growing up Italian, redefining snacks, and why pizza night in his house is sacred. From garage-side desserts in suburban Chicago to his kids’ picky palates and his latest kitchen appliance obsession, Sebastian opens up about the hilarious realities of food, family, and fatherhood.They dive into the refined palates of kids today,  how to survive snack-time negotiations, and what happens when you are willing to RISK IT

We’re taking a break from food conversations to highlight another love of ours: Great music. In ⁠Fela Kuti: Fear No Man⁠, Jad Abumrad—creator of Radiolab, More Perfect, and Dolly Parton’s America—tells the story of one of the great political awakenings in music: how a classically trained "colonial boy" traveled to America, in search of Africa, only to return to Nigeria and transform his sound into a battering ram against the state—creating a new musical language of resistance called

嗜甜的法國有什麼特別的糖果呢?酸甜覆盆子棉花糖、顧胃甘草糖、小巧七彩貝林果糖、土爾大麥糖、鹹奶油棒棒糖、古早味杏仁花生糖。嘗遍法國各地糖果的小六今天跟我們介紹她心目中的糖果擂台，豐富大家的伴手禮名單~傻女啥法IG : https://www.instagram.com/salutcava.tw/傻女啥法THREADS : https://www.threads.net/@salutcava.tw?hl=fr小六主管IG，芝在THREADS打滾，喜歡這集的話歡迎按讚訂閱分享~Show less

Making great beer is one challenge; running a successful brewery is another. As today’s industry faces tighter margins, shifting consumer trends, and economic uncertainty, many brewers find themselves taking on new roles as managers and executives.  Our panel today – moderated by Andy Crouch from Schilling’s Oktoberfest - includes decision makers who have run brewhouses and have transitioned to running their businesses, folks who have worked for others and on their own, and have managed all

Send us a text Joining me on today’s episode of The English Wine Diaries is Brad Lomas, co-founder and owner of Boys Hall, a beautifully restored, 9-bedroom 17th-century Jacobean manor in Ashford, Kent. With a background in pubs, restaurants, and operations – most notably as Operations Director at East London Pub Co. – Brad brings a wealth of industry experience to Boys Hall, which he runs alongside his wife, Kristie. The couple have painstakingly restored the house to its former ...

Welcome to another episode of Always Drink the Good Stuff!Today, I had the privilege of sitting down with George Saikali, the President and CEO of the Glendale YMCA — a man whose life story is as inspiring as the organization he leads.George takes us back to his humble beginnings in southern Lebanon, sharing how the YMCA became a turning point that helped him leave the streets and transform his life. Guided by the Y’s timeless motto — “Mind, Body, and Spirit” — George has dedicated his life to

Adrienne and Joe are joined by one of the most celebrated chefs in the world, Dan Barber of the legendary Blue Hill at Stone Barns and Family Meal at Blue Hill. He tells us all about his innovative approach to cooking and sustainable agriculture, including how he runs his own kitchen at Blue Hill. Plus, we discuss:Farm to Table: Has the word lost its meaning? The origins of “farm to table” and why it spread all over the world Fork It or Forget It: Facial hair in the kitchen

This Episode’s Sponsors→🌶️ Join The Pepper Flake Revolution: https://bit.ly/flatironpepper 🎶 Maestro Sausage: https://bit.ly/maestro-sausage Get a NEW GOZNEY: https://us.gozney.com/?dt_id=1529737 Here's some FREE stuff → 🚀HOW TO STEAL A RECIPE https://www.subscribepage.com/howtostealarecipe 🍕 Thinking of Opening a Pizza Shop? Start here: https://howtoopenapizzashop.com/ My Amazon Storefront: https://www.amazon.com/shop/alexkoons

Adam Gopnik is a brilliant mind. An acclaimed writer, essayist and commentator; he's authored nine books, and has written forThe New Yorker for nearly forty years,to which he's contributed non-fiction, fiction, memoir and criticism. I've been lucky enough to share 34 years of friendship with Adam, and in that time, we've never stopped cooking, and sharing our passion for food. Today, we're talking about family, the world, and of course, eating. Originally recorded in 2024. See

シリアはアジア大陸西側／国土は日本の半分／緯度は東京と同じくらいで夏は暑く冬は寒い／アラビア語／教育レベル高い／危険情報「レベル４：退避勧告」／ホンムス（ひよこ豆のペースト）／ムッタバル（焼いたナスのペースト）／オリーブ／おいしいは「ラズィーズ」／うまいは「タイイブ」／タッブーレ（イタリアンパセリのサラダ）／ファットゥーシュ（揚げパン入りのサラダ）／ヤギのチーズ春巻き／仕事は2時まで／ずっと開いてるお店／乗り合いタクシー／制裁／自分の街で完結／ケッベ（挽き肉を詰めて揚げたラグビーボール型のクロケット）／ファラフェル（そら豆のコロッケ）／人が良い／おもてなし／好奇心旺盛／農業／食料自給率／シリアの砂漠・バーディア／雨降って草生えて緑／チグリス川／ユーフラテス川／ベドウィン／遊牧民／アレッポ／ダマスカス／最も古い大都市【ＭＣ】ママタルト