In this conversation with my dear friend Fabio Raya, we explore many of the ideas we were exposed to at the "VI Simposio Internacional de Agave". This episode includes everything from using agave as livestock silage to developing a comprehensive strategy for using 2 million hectares of Mexican arid land—a full labyrinth.Big shout-out to Fernanda Arrillaga, from Casa Sotol, for hosting us and letting us record at her beautiful house in Saltillo.And huge thanks to Alan and the whole team at

“Budonoki, located on the corner of Virgil and Melrose Ave. in Los Angeles is a friendly neighborhood izakaya offering drinking snacks and sushi alongside ice-cold beer, sake and serious cocktails.” “The creative pan-Asian izakaya comes from college friends and hospitality veterans Eric Bedroussian and Josh Hartley. It started out as a roving pop-up in 2021 after the duo met chef Dan Rabilwongse (an alum of Tsubakiand Hayato) via a mutual friend. Rabilwongse, who grew up in nearby Historic

Landry Vineyards is a family owned and operated winery located in the rolling hills of West Monroe, Louisiana. Landry Vineyards produces 20 different wines including cultural fruit forward semi-sweet wines, clean crisp dry white wines, dry barrel aged wines and port style wines. Visitors can sample these wines, while enjoying the picturesque views from the beautiful tasting room. Founder and Winemaker Jeff Landry is our guest to uncork all that is Louisiana’s Landry Vineyards.The 2nd Annual

“Budonoki, located on the corner of Virgil and Melrose Ave. in Los Angeles is a friendly neighborhood izakaya offering drinking snacks and sushi alongside ice-cold beer, sake and serious cocktails.” “The creative pan-Asian izakaya comes from college friends and hospitality veterans Eric Bedroussian and Josh Hartley. It started out as a roving pop-up in 2021 after the duo met chef Dan Rabilwongse (an alum of Tsubakiand Hayato) via a mutual friend. Rabilwongse, who grew up in nearby Historic

“Budonoki, located on the corner of Virgil and Melrose Ave. in Los Angeles is a friendly neighborhood izakaya offering drinking snacks and sushi alongside ice-cold beer, sake and serious cocktails.”“The creative pan-Asian izakaya comes from college friends and hospitality veterans Eric Bedroussian and Josh Hartley. It started out as a roving pop-up in 2021 after the duo met chef Dan Rabilwongse (an alum of Tsubakiand Hayato) via a mutual friend. Rabilwongse, who grew up in nearby Historic

“Budonoki, located on the corner of Virgil and Melrose Ave. in Los Angeles is a friendly neighborhood izakaya offering drinking snacks and sushi alongside ice-cold beer, sake and serious cocktails.”“The creative pan-Asian izakaya comes from college friends and hospitality veterans Eric Bedroussian and Josh Hartley. It started out as a roving pop-up in 2021 after the duo met chef Dan Rabilwongse (an alum of Tsubakiand Hayato) via a mutual friend. Rabilwongse, who grew up in nearby Historic

“Landry Vineyards is a family owned and operated winery located in the rolling hills of West Monroe. Landry Vineyards produces 20 different wines including cultural fruit forward semi-sweet wines, clean crisp dry white wines, dry barrel aged wines and port style wines. Visitors can sample these wines, while enjoying the picturesque views from the beautiful tasting room.” “Their Outdoor Concert Series is not to be missed, with music ranging from country to jazz. Patrons bring picnic blankets and

Landry Vineyards is a family owned and operated winery located in the rolling hills of West Monroe. Landry Vineyards produces 20 different wines including cultural fruit forward semi-sweet wines, clean crisp dry white wines, dry barrel aged wines and port style wines. Visitors can sample these wines, while enjoying the picturesque views from the beautiful tasting room. “Their Outdoor Concert Series is not to be missed, with music ranging from country to jazz. Patrons bring picnic blankets and chairs

The 2nd Annual Manhattan Beach Food & Wine in Manhattan Village took place on Friday, September 12th, 2025, and Saturday, September 13th, 2025. Based on the success of last year both nights were sold out.“Over the two-nights 46 All-Star Chefs prepared world-class cuisine along with premier wines, top spirits, handcrafted cocktails, and craft beer pairing seamlessly with pulse-raising beats. Guests discovered a dynamic flow of music and flavor, spotlighting the unmistakable spirit of the South

Sommelier Kelsey Kramer, the Director of Education for the Hill Country Wine Academy near Fredericksburg, Texas, is a theater major turned wine professional and educator, currently navigating the WSET Diploma program with 13+ years of hospitality, restaurant, and wine experience under her belt. After earning a B.F.A. in Acting at Ball State University, she started studying wine full-time with Takashi's Japanese-Fusion restaurant in Chicago. Kelsey earned her CMS Sommelier certification in 2017, and

Social Media can have an enormous impact on restaurants both on the upside as well as the unfortunate negative. Chef Andrew is skilled at managing and utilizing Social Media (for the good) to build his brand. He shares his well-informed insights.

Panna cotta met vanille! Keukenprins Pieter maakt panna cotta voor host Petra Possel.Special: panna cotta. Wat is het, hoe maak je het, waar komt het vandaan?Host Petra Possel bespreekt met Keukenprins Pieter een gerecht. Vandaag is dat panna cotta. Een fijn Italiaans nagerecht, populair in Piëmont maar met een iets zuidelijker paspoort namelijk de streek Langhe.Letterlijk is het het gekookte room met maar een paar toevoegingen. Suiker, weinig gelatine voor de binding en

Is the mushroom foraging business as innocent as it seems? What does it take for two cultures at odds to come together to make the ultimate fusion cuisine? How does the development of a viral cookie recipe work here at America's Test Kitchen? We answer these questions and more on the new season of Proof. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Fresh from the Field Fridays, there’s an exciting new pineapple in town — and boy oh boy, it’s smashingly incredible! 🍍It’s the Colada Royale from Dole Fruit Company, and we’ve got the exclusive interview with Dr. Roberto Young, the developer behind this outstanding new pineapple. This one’s a real winner, folks!We also catch up with Bill Goldberg from Dole Fruit Company for more insight on this tropical sensation.But first — in the opening segment — Ross and Dan go over a few items

La Recocina cierre octubre con un programa de los más local.Comenzamos charlando con Roberto Sánchez, de Oromo Café & Poke, una cafetería de especialidad, comida hawaiana y buen ambiente en Torrelavega, en el Bulevar Demetrio Herrero. Se trata de una propuesta diferente que incluye café de origen, hamburguesas, sándwiches, postres caseros y sobre todo, poke bowls, como por ejemplo de atún y burrata; de atún; de salmón; de pollo

durée : 00:41:23 - Revaloriser et placer le végétal au cœur de vos projets dans la maison ou le jardin ? Clément COURTAUX Expertise végétale  - Comment revaloriser et placer le végétal au cœur de vos projets pour répondre aux enjeux environnementaux ? Plus qu’une nécessité, il faut revoir les conceptions en intégrant le végétal et c'est devenu primordial. Clément Courteaux est un spécialiste et apporte ses conseils et expertises. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans

Episode kali ini, Reinaldo Christian cerita banyak soal pengalamannya di bisnis F&B, mulai dari menghadapi komplain pelanggan yang "ngerusak mentalitas" sampai ke strategi uniknya membangun restoran Thai tanpa menjual Tom Yum dan Pad Thai. Reinaldo juga berbagi pelajaran penting bahwa punya makanan enak dan bisa menjual makanan itu adalah dua hal yang sangat berbeda. Tonton video selengkapnya di #RayJansonRadioOTP #45 ORANG BANDUNG MASAK THAI DI BALI! WITH REINALDO CHRISTIAN |

Bienvenue dans La Table des Chefs, le podcast qui donne la parole aux restaurateurs et entrepreneurs les plus inspirants.Ici, on célèbre l’excellence culinaire, la vision entrepreneuriale et les parcours qui façonnent la gastronomie de demain.__________Pour cet épisode, nous avons le plaisir d’accueillir Benjamin VU, jeune restaurateur de seulement 25 ans, gérant du restaurant La Cure à Annonay.Un parcours inspirant, entre brasseries populaires et hôtellerie de luxe, marqué par une passion

This week, the Queens are taking a stroll down the candy aisle and trying some new releases. Will they all be treats, or are there some tricks mixed in?

Dans cet épisode, Constance reçoit Tanguy Darde, responsable groupe marketing spiritueux chez V&B. Il nous ouvre les portes de ce réseau de 300 cavistes-bars pour parler sélection de spiritueux, embouteillages exclusifs et création de marques propres.De l'assortiment de 600 références permanentes à la distillerie Mont Hardi de Château-Gontier, en passant par la Foire aux Spiritueux de l'enseigne, Tanguy partage sa vision d'un marché en pleine évolution : montée des liqueurs, recentrage sur les