Blablua

Die nächste Ausgabe von Suti kocht folgt, Christian Suter freut sich auch über Ihre Rezeptvorschläge mailto:radio.vorarlberg@orf.at

Warum beginnt ein Podcast nicht bei Eins, sondern bei Null? Nun, vielleicht weil auch Wein nicht einfach mit dem Korkenzieher startet, sondern mit einem geduldigen Blick ins Glas. Die „Nullte Folge“ ist so etwas wie der Aperitif: leicht, erklärend, einladend – bevor der eigentliche Jahrgang serviert wird. „SOMMELIER on Tour“ versteht sich als Chronik in Echtzeit. Gespräche mit den prägenden Persönlichkeiten der Weingüter der Schlumberger-Gruppe bilden den Kern. Doch bevor wir uns mitten in die

Host Sergio Maurizi aus der La Bestia Pizzeria Luzern im Gespräch mit spannenden Menschen aus der Welt der Kulinarik – wo Genuss auf Geschichten trifft. Und eins ist sicher: Am Ende knurrt garantiert dein Magen!

Food Scene San Francisco Dining in San Francisco right now feels like an exhilarating chase—blink, and you’ll miss the next smash-hit opening or genre-bending signature dish. The restaurant landscape is evolving at full tilt, powered by a carousel of inventive chefs, a flair for global flavors, and a fierce devotion to local producers. This city, where sourdough is practically a birthright and seasonal produce bursts at farmers markets, is once again setting the pace for American food culture.Among

Food Scene New Orleans The vibrant culinary scene of New Orleans in 2025 is dancing to a fresh rhythm, a second line that swoops in from every corner of tradition while riffing with bold new flourishes. This city has always been a wonderland for the taste buds, but the current crop of restaurant openings and culinary innovation feels like a bona fide festival for food lovers—one that never quite ends.Take a stroll down St. Charles Avenue and you’ll spot Seawitch splashing onto the scene with raw bar

Food Scene Chicago ## Chicago Cuisine: Where Fire Meets Fusion, and Every Bite Tells a StoryChicago’s culinary scene is crackling with energy in 2025, a city where chefs are pushing boundaries, embracing global flavors, and celebrating the Midwest’s bounty with both reverence and rebellion. The season’s standout openings reveal a city unafraid to experiment—where Indian-Mexican mashups, wood-fired tasting menus, and Grateful Dead-inspired dining rooms are all part of the daily menu.Mirra in Bucktown

Food Scene San Francisco San Francisco has always demanded that its restaurants push boundaries, but 2025 finds the city bursting with even more culinary audacity and cross-cultural flair. The restaurant scene here is a constantly swirling broth of innovation, local devotion, and just the right hint of irreverence. One of the year’s most anticipated arrivals is The Happy Crane, now open in Hayes Valley under chef James Yeun Leong Parry. Parry’s menu is a bravura showcase of modern Cantonese cuisine,

Alberta Farmers will gather in Edmonton this January for the Crossroads Crop Conference. This year's theme is "Grow Boldly." It's about encouraging farmers to think bigger and embrace change in an ever-evolving industry.

For the first time since 1999, the Alberta Government is updating the water act - allowing for more flexibility for license holders. Agriculture and Irrigation Minister RJ Sigurdson says The Bill 7 Water Amendment Act is vital to the irrigation districts, farmers, ranchers and the agri-food processors so they can feed the world.

The agriculture stewardship organizations CleanFarms and the Peace River Regional District are renewing a successful agricultural plastics recycling program. Since 2021, a recycling partnership between Cleanfarms and the PRRD has diverted more than 55 tonnes of used grain bags and baler twine from local landfills.

Food Scene New Orleans New Orleans is cooking up excitement, and the city’s dining scene is hotter than a pot of crawfish boil in July. Electrifying new restaurants, inventive concepts, and bold chefs are pushing the boundaries of tradition while honoring the soulful roots that make the Crescent City a global food destination.Kick things off down in the Warehouse District, where Le Moyne Bistro brings French finesse with a Louisiana twist. A Gulf tuna niçoise isn’t just a salad—it’s a bright, briny

Food Scene Chicago Chicago's Culinary Renaissance: Where Fire Meets InnovationChicago's food scene continues to evolve with remarkable intensity, blending the city's storied traditions with bold contemporary experimentation. The Windy City's latest dining landscape reveals a fascinating tension between honoring classics and embracing adventurous new concepts that are reshaping how listeners think about Chicago cuisine.The 2025 Michelin Guide additions tell a compelling story about Chicago's

Food Scene Portland Portland’s food scene isn’t just alive—it’s positively electric, sparking with the promise of new flavors, playful concepts, and chef-driven ingenuity. The city’s culinary landscape in 2025 is abuzz with openings like Sunday Sauce, a vibrant Italian American restaurant from Amanda Cannon—known for Brooklyn-style red sauce classics and a ’90s-themed cocktail list that dares you to relive your childhood, one buttered popcorn–washed old-fashioned at a time, according to Portland

Food Scene Miami Bite into Miami right now and you’ll taste pure electricity, with every corner of the city sizzling from a surge of new restaurants and boundary-bending concepts. Miami’s fall restaurant crop reads like a greatest hits album—fan favorites getting a reboot, viral pop-ups finding forever homes, and international heavyweights parachuting in to make a splash. According to Miami New Times, just this season marks the arrival of Ezio’s Steakhouse in Miami Beach, dreamed up by pizza legends

The image shows a handwritten note detailing the food consumed during a day, likely for a podcast episode. The notes are organized into sections for breakfast, late lunch, dinner, and dessert. - *Breakfast*: Kodaik Cakes with sugar-free chocolate chips - *Late Lunch*: Royal Farms Fried Chicken Tenders and Thigh, accompanied by potato wedges, biscuit, and coleslaw - *Dinner*: Pepperoni Marketside Pizza with peas on the side - *Dessert*: Reese's Cup, specifically the Peanut Butter Cups, which are

The Canadian Centre for Food Integrity says Canadians are feeling more confident about the country’s food system — but that confidence remains fragile. In its annual Public Trust Research, the Centre found that nearly half of Canadians, 45 percent, believe the food system is headed in the right direction. That’s a 14-point jump from last year and the highest level of confidence in five years.

Food Scene New York City **New York City's Culinary Renaissance: A Vibrant Tapestry of Flavors**New York City, the melting pot of culinary innovation, continues to captivate food enthusiasts with its dynamic dining scene. Recent openings like **ABC Kitchens Dumbo**, led by legendary chef Jean-Georges Vongerichten, bring a touch of elegance to Brooklyn with seasonal greenmarket favorites and stunning waterfront views. Meanwhile, **Babbo Ristorante** in Greenwich Village has been revived by Stephen

Food Scene Austin Austin’s culinary revolution is firing on all burners, inviting listeners to dig into one of the most dynamic dining cities in America. This year’s restaurant landscape is a heady mix of big-name debuts, unrestrained creativity, and a fierce devotion to local flavor that keeps Austinites lining up and the rest of the country watching with envy.For those chasing the city’s freshest bites, The Austin Proper Hotel is about to unveil Kappo Kappo, an intimate French-Japanese jewel

Food Scene Washington D.C. Washington D.C.’s restaurant landscape is burning hotter than a sous-vide torch right now, sizzling with new openings, audacious concepts, and a chorus of chefs determined to rewrite the city’s culinary reputation. Forget dreary power lunches—today’s D.C. is a place where food diplomacy takes a back seat to culinary fireworks and flavor bravado.Start by snagging a spot at Kayu Dupont, where Chef Paolo Dungca has reimagined Filipino-American comfort with playful brilliance