19 Burst results for "Rick Bayless"

"rick bayless" Discussed on NPR's Book of the Day

NPR's Book of the Day

07:44 min | Last month

"rick bayless" Discussed on NPR's Book of the Day

"His salsa recipes. It's a real fun interview. Give it a listen. This message comes from NPR sponsor, good Rx prices have gone up on almost everything. Now is the time to use good Rx, save up to 80% on prescriptions. Good Rx is free and easy to use. Learn more at good Rx dot com slash book. This message comes from NPR sponsor Xfinity mobile. Choose wireless on the most reliable network nationwide or unlimited with 5G for $30 per month per line when you get four lines. Most reliable based on root metrics U.S. report results vary. Have you ever wondered what it would be like to just quit your job and move abroad? Rick Martinez did. A few years ago, he started doing research for a regional Mexican cookbook. He flew to Mexico City, bought a car and ate his way through all 32 states in the country. He fell in love with it. So we left his job in New York City, found a place by the beach, and stayed. Now, Rick hosts a couple of cooking shows and has published that cookbook. It's called mi cocina. Recipes and rapture from my kitchen in Mexico. When I was asked to develop recipes for publications or for YouTube, I was always asked to develop a variation of an existing dish. So a different version of an enchilada or a taco or burrito. And I was like, I wanted to expand the canon. Yes, his book has tacos, but it's also got so much more pozole Verde, a hearty hominy chicken stew, and a Chile, butterflied shrimp with avocado, cucumber and lime. Rick knew the food was going to be amazing in Mexico, but he was blown away by the generosity he found. You know, like, people inviting me into their homes. And showing me how to cook this food or cooks in a restaurant or in a stall in the market. Like inviting me into the kitchen to show me how something was done. And that was how I encountered a lot of food and a lot of cooks around the country. And it was just, it was just like this desire to show me the beauty of the cuisine and the culture and to share with me what they had grown, what they had cooked, what they had made. And it was just so beautiful, like the idea of sharing this with a complete stranger. The photos in this cookbook are so beautiful, I told Rick, I want to live inside it and eat all the food. So we agreed to give me a taste of it by walking me through one of his recipes. Salsa di chipotle it Chile de arbol. It's got smoky dried jalapenos that are stewed with tomatoes. Very spicy. Do you like spicy? So do I like spicy? Um, I am gonna admit to you that my tolerance is a little low. You can always cut back on the chilies. Or you can take the seeds out of the chili, the audible. And I do. Come on, little guys. I also core my tomatoes and rough chop my onion, peel my garlic as for those chipotles. You should smell them. I love the smell of salt. That is delicious. I have never cooked with these. Oh, I love, I love them so much. To me, they're great because the jalapenos are allowed to ripen, so they turn red, which actually makes the flavor a little bit more floral, a little more fruity. More of the sugar is developed. And so you actually have a much more complex flavor in the chili, and then it's dried and concentrated and then it smoked. So it's just like a really beautiful layered flavor. With everything prepped, I toss my ingredients into a small pot, add some water and bring to a simmer. Rick ate a whole lot of salsa during his travels. He wanted to include more of them in his cookbook, but he ran out of pages. Salsas, he says, are beacons of possibility. Some are made with fresh ingredients, others are pickled. They can be chopped or mashed. And for Rick, every recipe in this book is connected to a memory, including the one we were making. There was a woman in wana, and she had these amazing salsas. And she was making them in huge batches. And they were all just so vibrant and so beautiful. And I just remember like the smell. Chipotle's and chili, the audible will have a very distinctive smell, especially when you're blending them in that quantity. And I was like, oh my God, this is like super, this is gonna be like really spicy. So I ordered a gordita stuffed with chicharrones, which I love. And I just put as much as I could stand on there, and I was tearing up as I was eating, but it was really, really delicious. Wait, what? This is gonna be that spicy. I mean, it, yeah. You're gonna challenge my little one dimensional Idaho culinary taste buds here. Rick grew up in Texas, watching Diana Kennedy and Rick Bayless cooked Mexican food on TV. White chefs. You know, like, I respect the work that they've done. And I knew a lot more about Mexico and culture and food because of them, but there was a part of me that like, why is it that they get to do this? There are talented Mexican chefs. I didn't know them at the time. You know, there was no Internet. But I didn't understand why they were the faces of Mexican culture and cuisine. And it was important for me to do this because I needed to understand where I came from. You know, I'm a Mexican American. I am an American. And I made this food primarily for American cooks. But there's a part of me that needs the validation from Mexicans. He got that chance when filming a cooking segment with his Mexican crew. We shot this dish. It's the tacos, which is an iconic dish of mazatlan, the city that I now live in. And there were two gentlemen in the crew who are from mazatlan, who have eaten this dish. Their entire life. And so I have this nervous energy. I don't say anything, but I'm like, I want to know what these guys are going to think of this taco because they've grown up with it, right? I do my bite and smile at the end, and now I'm as I did in all of the episodes. Now I'm going to feed my crew, so everybody takes a bite and my cameraman literally just puts his arm on my shoulder and he's like, this is the best Taco Bell medulla. I've ever had in my entire life. No way. And I was like, I almost started crying. At this point, we check in on our salsa. The chilies and the vegetables have cooked down to the soft consistency. I put them in the blender. I mean, it looks amazing. It looks beautiful. I'm going to lift. This. I want a breakfast taco now. Okay. Here we go. Oh my God. That is so hot. Oh. I mean, it's very good, Rick. Why would you win in for the second bite? I'm getting used to it. I think I psyched myself out. I'm surprised that you keep going in. So that's good. That's a good one. The flavor is really great. You're right, this is like my 5th or 6th go into this salsa bowl at this point. Yeah. After the initial taste and the scream, I was like, oh my God, I've just killed Rachel Martin. Oh my God. But what a way to go. What a way to go. Rick Martinez is with so fun to talk to you. Thank you so much for doing this. It has been such a pleasure. Thank you so much. The book is called Miko sina, recipes, and.

Rick Rick Martinez NPR Chile de Mexico Mexico City Diana Kennedy Chile New York City YouTube wana U.S. Rick Bayless Chipotle Idaho mazatlan Texas Rachel Martin
"rick bayless" Discussed on flavors unknown podcast

flavors unknown podcast

01:39 min | 9 months ago

"rick bayless" Discussed on flavors unknown podcast

"We were eating mexican food kids until other people call it mexican food food so all the those are the females all the mid new though that was just like grandma's cooking she's wild out. It's sunday so. When i think of the hispanic heritage month i think of you know san antonio downtown i think of the river walk and also just think of the food and culture. That was instilled in us at such a young age. I think of a lot of different things. I think of home primarily i think of Growing into the cuisine. That i cook now. I graduated high. School in two thousand seven started getting into kitchens and when i was eighteen At that point for me it was. The only person that i knew of the did high in mexican cooking was rick bayless. You know he was for myself to someone. I looked up to 'cause he was literally the only chef that was doing mexican food on in any like high network or platform where it was available. So yeah. I mean for myself when i got into cooking as well. I kind of didn't even really think about mexican food on a high in cuisine. I thought it was just you know just food from my country for my motherland and just something. I ate every day. i didn't. I honestly never even thought. In a million years. I would have been cooking mexican food. The one thing that i that i have to understand when it comes to this hotel is i want to. I want to deliver food that That that people can wrap their head around. So i i never wanna stray too far off in our areas where we serve mexican food so it's gonna be a lot of More of the crowd favorites. We're not gonna go too far off script because this is like it your.

grandma rick bayless san antonio
"rick bayless" Discussed on WGN Radio

WGN Radio

05:38 min | 1 year ago

"rick bayless" Discussed on WGN Radio

"Tune in tonight at nine. Of those. Have you been listening to me? Rick Kogan and half for hours on end Sunday papers and my various radio lives over the last couple of decades. No, my admiration, affection for Carlo Basile. He is among the most talented musicians I've ever met, and he's also Such an advocate for world music on and he has introduced me to all manner off bands and performers from a Carsley globe. So I'm really happy to have him on the air. Carlo, How are you? I'm doing well. Rick could be expected What a swell could be expected in this. Yeah, well, but one of the things we're going to talk about beyond for this whole half hour and talk about a special event that's coming up Wednesday. In a backyard when this evening we're supposed to be really beautiful of the weather's supposed to be incredible. It is a an effort. You are among the organizer's, along with the legendary and admired chef Rick Bayliss. Of trying to do something to raise money for not only the restaurant industry that has been battered and you hear about the restaurant industry. I think a lot more on TV even in newspapers. Then you hear about the entertainment industry. Yes, you hear about wild theaters won't be opening, but but the kind of music you play in the kind of music many of your friends play. The people who play that music are I don't want to use the word suffering, but I might as well Yes, Carlo. Sometimes and varying degrees, you know, based on Everybody's individual situation, I would say, you know, just I can stay personally that I'm probably off. Probably working in about 25% 30% of my normal work Right now. Things are starting to come back. I did an event downtown at P. M building last week end which was like a ghost town, of course. You know, I rode the elevator up there with my mask, and I was distance from the 30 people who are attending events that normally would be, you know, a couple 100 people and you know I did my best. That's my guitar from from like, I'd say about 30 ft away, and we did all the right things, but That's it. It's coming back very slowly for some of the event kind of situation. And then we had a show. That was a day away from happening in the city Winery and the West Moon. Remember, you know the city had to call it off. And, you know, I understand When the numbers go up, everybody gets a little bit panicky. That happens, but No, no, We're just We're just coming up with ideas, and everybody's doing it in the stocking to Rick Bayless the other day about this in the theater world. Um, you know, they're coming up with ways to present their product and to put it out there in a way that safe but in a way that, you know, still engages in audience and then you know, like they were so far down on income. We're just doing things that we can try to make up a little bit. You know, here and there. Let me askyou curdled. Maciel. Is it different playing? I can't imagine that you change your Musical aesthetic it playing for 30. People are playing for 3000 people, which I know you've done. Ah, Is there a certain element of weirdness now? Toothy from the audience to because you're look you're basically looking at a Bunch of people in masks generally. Ah, it's a different vibe, is it not? Carla is a different vibe. I think I think people are just happy to hear any live music at this point. Yeah, no kidding. No, You're right. You're right. There's there's that, you know, and then you know, there's a difference between doing a concert and doing a gig. I'm talking about just a gig that I had. You know where you're playing for? Whatever. But It's not the same on DH and having you know, we really haven't had a real concert environment. I haven't I know Some artists, um, are doing you know the outdoor events with 30 or 40 people in their lives dreaming and so this is kind of what we've gotten. So we were hoping, like I say in the July we were hoping to get something that city wandering the day before he decided to shut it down way had sold. You know, we can only do I think it was less than 100 outdoors. But then they decided, you know that. Out, but we're unable to do it. So I don't have a full description of what you're asking because it hasn't happened yet. No or no? So you and reviewing the legendary chef Rick Bayless, start to talking. And what do you start to talk about? Well, you know, I had worked with him in Kostya bell with your looking glass. Peter and I just I sent him a text. That just said, Hey, Eric, I saw you made a post. You want to do something to help? They're not sure what to do either. And he's done a lot for restaurant workers. They were collecting independent. He has always been a great supporter of the arts. His foundation is always help. So I knew he would be up for doing something just for fun guy who That's true after. Yeah, you know, he just Rick, What can we do something in your backyard? Some events back there before. It's a beautiful backyard. It's beautiful garden, hey, has many plants and veggies growing in spices that uses in its restaurants. It's um It's an amazing place, and I said, You know, it's kind of Look, we can kind of recreate the Casa belt travel experience where we were in this play together and other performers.

Carlo Basile Rick Bayless Rick Rick Kogan Rick Bayliss Carsley Maciel Casa belt city Winery P. M building Kostya bell Carla West Moon Eric Peter
"rick bayless" Discussed on WGN Radio

WGN Radio

08:11 min | 2 years ago

"rick bayless" Discussed on WGN Radio

"Was in a linear was Rick Bayless the Portillo's potter lows that was in the cold air but nope it was needs deli on north noble empanadas they clocked in at number thirty three in the country is based on yelp reviews Meanies delis a lot of nieces and nephews we're helping out on yelp never heard of it now they're most also on the list healthy substance a Mexican restaurant at sixty eight fifty two west archer and then also rounding out of the top one hundred gotta be crepes in Evanston those are the three restaurants when the best yelp ratings from B. Illinois a Chicago area how about that well are those the take aways for January eighth two thousand twenty you know if we're gonna be talking about the big stories of the week this probably the rollout of legal marijuana heather Sharon joins us on Wednesdays and she's got the story from city hall tonight she is the managing editor of the Daily line like I said a regular contributor to this program had a great to talk to happy new year happy new year happy to be here when we stop saying happy new year right about now this last I think now actually now yeah there's been a big week for for the state of Illinois but also the city Chicago as they start to roll out legal marijuana and and last week into this week you seem I'm at the beginning of this week it was all about how they ran out of stuff and so so where are we right now when it just comes to the rollout is is everything going as anticipated from the city hall core and in the mayor's office yes everybody warns that there would be shortages because this look how the state laws set it up was that it was designed to be a staggered rollout and dispensaries hacked make sure that they have enough marijuana for medical marijuana patients and docks where you're really seeing the dispensary saying we're not selling recreational marijuana today so the idea is that adds industry ramped up in as he didn't get better can't better sense of what the demand is and what they what they need to do to me that these shortages will decrease over time and then the the big change will be in in July when the next wave of dispensaries purely recreational can open and start serving a larger portion of our S. okay so there's one thing that I thought was was interesting is the mayor is actually behind public consumption or or changing the way that you can smoke in public and this is running into some problems in city hall what's happening there that's right so the mayor asked alderman to advance her proposal to the full city council meeting next week next Wednesday and they declined they didn't take a boat it wasn't clear whether she had to go to this is really just third time that her compose old sewer marijuana use legally in Chicago it's sort of run into a road block the city council and the issue today with that these are very strict so state law does not allow the city took place in cafes where you could go in and you know buy a you know a couple look Graham right right right right the that is not allowed under the state law so with the city can't do is they can't Kermit smoke shop cigar bars and hookah lounges they can permit them to sell marijuana but you can only get this license if you sort of promise that you will only make twenty percent of your revenue on marijuana products and you have to meet a whole other whose of requirements including your separation from churches and schools you got to have a ventilation system right and this is not a place really where you know people are going to it's not a dispensary this is a place where you know it's designed that you will bring your marijuana and you know how got burned however you want to say I feel like I'm eighty years old and go and that and go from there but the problem is that there are only forty Q. establishment currently in Chicago that would meet these requirements right and it's not like these are places where you or I sort of walk in and be like Hey you guys I'm just here either the card bars they have their own like the culture so people are worried that folks are going to be like well my landlord won't let me do it my apartment or my condo association are real they're real stick in the mud I can't do it there either so my going to do that you know well maybe I'm gonna do it in the park maybe I'm going to do it walking down the street and then you're getting back into illegal activity because it might be quicker to do it in private it is not legal to do it in public my gosh what on loophole and we found ourselves in it was so do you if you are I own a condo or you rent an apartment the people who run the condo board or rent apartments you can scan explicitly say no marijuana smoke crack and that gives so you really are in a spot like where are you going if you if it's legal it's a legal substance so there are you can you can be in a position where it's legal and there's no place legally to smoke correct and this goes for people who live in public housing people who live in you know all sorts of different arrangements this is really designed to give them a place to go it's also designed to help people be able to get into the business because the license is forty four hundred dollars which seems like a lot it is a lot of money but if you can if you can you buy and what it cost to set up the dispensary the idea being that if you're trying to get into this thank you this is the way who are African American or Latino people sort of get into business and start growing you know what their entrepreneurship but the argument that that's not really gonna happen because you got to have a standalone building you don't have a ventilation system you got to be you know properly away from schools and churches that parked and what not and there's just a lot of world and again there's not the city council can do what they are bound by the state law in the state law was designed to be very very strict there are a lot of people worried about what this would mean for Illinois in sort of the culture and he didn't know the result lot of concern there still is a lot and and I would worried that it's going to backfire in the way that then you're just gonna have people who want to smoke in some form they know they're taking on an illegal activity but they're going to go out into public places gonna smell it's gonna be it's gonna be everywhere that they thought it would be because it was legal you could do it in inside the the comfy confines of your own home right and I think the concern is is that again you're going to see a disparity between white people and people who are not hassled by the police for doing this and you're going to you're going to cheat or act and Latinos people who are household for this and it's going to sort of recreate and different way to disparage eat that this law was designed to undo went to address and it's just sort of going to be a little bit different never concern is is that it's going to create an opening for black market cafe everybody's you know wanting wanting to do marijuana now man going to service you know express itself somehow and the rules are too tight the fear is that people will you don't set up somewhere where they they really should be neither created nor can work that black market will flourish in not tax revenue well those estimates well so interesting other Sharon and managing editor over at the daily line at the daily line dot net and you can get their newsletters well that's delivered to you every morning we'll take a quick break here and come back and let's talk a little bit about the stories that we should watch coming up in twenty twenty when it comes to Chicago cook county and Springfield hello Sharon here on seven twenty WGN stay with us on.

Rick Bayless Portillo yelp
"rick bayless" Discussed on Biz Talk Radio

Biz Talk Radio

01:36 min | 3 years ago

"rick bayless" Discussed on Biz Talk Radio

"Lives Dayton police chief Rick Bayless speaking out everyone is suffering from the cops who responded to the firefighters to elected officials a to our community is not going to get over this think there's no getting over there is finding a way to to integrated enough to be able to move on with something called norm she feels as on the community is trying to heal investigators are busy trying to determine where the shooter first started showing signs that he might be capable of carrying out such a violent act during a press conference he talked about how to make sure the public stay safe in the future what can we do not only locally on state and national level to take reasonable legislative and executive action to protect our communities that's crucial he says he hopes to have more information that can be released to the public still on pope Francis again sounding a warning about the rise of nationalist ideologies around the world here's USA radio's Chris bar in an interview with an Italian newspaper pope Francis said it's that kind of thinking that can lead to war the pontiff saying use hearing speeches from politicians today that resemble Adolf Hitler's words in nineteen thirty four the pope saying quote us first we we these are frightening thoughts the posting the sovereignty of nations can be defended it without having to embrace isolationism for you as a radio news on Chris Barnes and I'm John to master you estate radio news a good night's sleep call.

Chris bar Adolf Hitler Chris Barnes Dayton Rick Bayless executive pope Francis USA
"rick bayless" Discussed on WGN Radio

WGN Radio

02:31 min | 3 years ago

"rick bayless" Discussed on WGN Radio

"Of four of the nicest people in here who have been touring the world spreading their music. But also to spreading, I think peace and understanding too. I don't wanna make too much of this. But when you're, you're in Hanoi when you're in Spain when you're in Senegal, do you find that people are people curious about not just the music in about you was individuals? But about Chicago at all. Oh, yeah. Are they? Yeah. Let's say, yeah. But about the US general more about US and politics, people around the world are very a lot of people are very in tune of US politics. And so you could have a lot of higher level political discussions outside the United States than used to having even at home. I found that interesting. It's based on the local perspective, to, like, I had an interesting conversation with our friends in Hanoi for them. Anybody who's tough on China. They're, they're, they're really happy about because China dominates for sure. So, like, you know, when we were getting into conversations about how we might feel about the current regime, or whatever state. They didn't have the same take on it, because they just want somebody who's going to be tough on their, their bully neighbor. Yeah. Interesting. Yeah. It was kind of interesting because you'd like your perspective is enemy of my enemy. Yeah. Yeah. Right. Right, right. You also said, you said, Rick Bayless, the famous restaurant tour of Chicago met, you and gave you like a restaurant tour of Hanoi them gave him a restaurant. What does he know about Hanoi? Anyway. Rick, Rick, Indiana are amazing. And they support the arts and kidding. No kidding. They have supported our work in the past and Rick said he was going to be over there in Vietnam. And I said, well, come to Hanoi because I have some people down the street who will take your around. And that's what we did. We took him on a street tour of the of the food and the rest of made a great little documentary that whole thing we should feel the post that some sometime, but it was, but it's pretty awesome. And so, Rick was there a great time? It was it was great to have them. They came to what two or three of our performances while they really imported what we were doing and they got it like, you know, they understood when we were at a school, we did this pagoda in the middle of a lake and they were out there, Rick Rick shot a video of that posted it. So we've had a really nice relationship with them, and they have totally supported our work and the work of other artists, and one of the things I knew you guys aren't the.

Rick Rick Hanoi Rick Bayless US Chicago China Spain Senegal Indiana Vietnam
"rick bayless" Discussed on WGN Radio

WGN Radio

01:46 min | 3 years ago

"rick bayless" Discussed on WGN Radio

"We have Saturday and Sunday tickets that are one hundred ninety five dollars per person. Remember, you get to taste premier wines and beers and spirits taste foods from over two hundred and forty chefs, this is the ticket to have. It's the fourth week in September September twenty seven to twenty nine hundred you go online Chicago gourmet dot org. The by your tickets now. And one of the things I like about the this event is that I don't always want to sit down and have a stuffy meal. So this, this is fun. You know, you get to walk around, you're not tied to one dining experience in your trying it, but it's relaxed and enjoyable and you can interact with people return on investments, pretty solid for one hundred ninety five bucks, which. You're going to be eating and drinking. Bring it dummy because you have the top chefs in America much less. Absolutely chefs from drought country. But we have some great talent here from the stuff at the is that Rick Bayless to Paul Kahan all these, Keno Graham, Elliot, all these great chefs participate in Chicago gourmet. What was the last time you paid for a meal in Chicago com on? And are great Tipper if they're all laid out yet, but there's always those events around Chicago gourmet as well the hamburger cop. And yes, we have the hammer the Friday before that, you know, twenty six we have answer events, which will be announcing in June. But we always have some great ancillary events, around Chicago gourmet very good name for restaurant antler. Prime your stomach. Before you head out the big gourmet, and you said you're going to have more of those coming up in June. That's right. All right. So the you've got these weekend, tickets left. But these are the daily tickets. Right. Is. Goodbye weekend. Tickets to. So if you wanna buy.

Chicago Rick Bayless Tipper America Keno Graham Paul Kahan Elliot one hundred ninety five dollar
"rick bayless" Discussed on WGN Radio

WGN Radio

02:14 min | 3 years ago

"rick bayless" Discussed on WGN Radio

"You think they ought to just really renamed? These the Rick Bayless awards they should won. So many should be called this Chicago, James. Are the most hospitable city that has ever hosted this? Now, there's only two cities that have hosted these awards and one was New York and New York did not embrace them the way that Chicago has there is something sort of quintessentially Chicago about honoring culinary excellence. Absolutely. But we're also like one of the most hospitable city. So when the words came here, suddenly everybody, the inch icago started thinking about the beard awards and how to have special parties and in pop-ups, that's what we call them. These days to able to share which icago excellence that is in this city this weekend. Do you think? The business of dining out as changed since you started with frontier thrill. Thankfully, all of the guests in our restaurant are way more knowledgeable than they used to be in their standards are really high. In fact, they keep pushing us to go higher and higher, and I'm really thankful for that. When we started off in nineteen eighty seven there were almost no chef restaurants. Now, they're done a dozen in a way, and that means that there's going to be culinary vision in all of those chef owned restaurants, and I'm really thankful for that. And I'm thankful for all the guests here in Chicago that come to restaurants and demand excellence. Do you think that you've elevated Mexican food in America? I do. I don't like the word elevated only because of the fact that that was in was already high America didn't think of it as high. And so what I've tried to do is simply to bring the real food of Mexico to our folks here in Chicago. So that they could really appreciate how incredibly delicious and sophisticated after.

Chicago Rick Bayless America New York James Mexico
The Hatchery Chicago Cooking Up Food and Jobs on the West Side

The Opening Bell

03:43 min | 3 years ago

The Hatchery Chicago Cooking Up Food and Jobs on the West Side

"We begin this morning front and center with our CEO spotlight here on the opening bell, Chicago's newest business incubator is cooking up some innovation in the food and beverage industry. The hatcheries Natalie Shmulik is in our spotlight this morning, Natalie. Good morning. Welcome to the opening bell. Good morning. Thank you for having me. I've been excited to have our conversation today because the idea of hatchery is one that I think Chicago has been asking for we've how we have all kinds of incubators, but not one focused on food and restaurants. Yeah, we're very excited about what we're doing. We know that Chicago is a staple for food and beverage whether it be amazing restaurants throughout the city amazing resources agriculture the foundation for somebody. Big CPG companies, and we're excited to share alongside great incubators accelerators like good food business accelerator, and so many others here in Chicago that are doing great work for the food and beverage industry as the CEO you are overseeing all of this. What have been the challenges and some of the things that you've had to get over to get to this point. I think some of the biggest challenges have just been ensuring that what we're doing is in fact meeting in need, and that was very important to us from the beginning. We wanted to be able to learn learn alongside the entrepreneurs that we serve. And so we have this great concept, which was really the brainchild of ICM see industrial counts of near west Chicago, which is one of the oldest and largest business incubators in the country right here in Chicago in Fulton market district and axiom, the nonprofit microlender, and they knew there was a need just based off of what I was seeing in their manufacturing space. They were. Seeing an influx of food and beverage entrepreneurs that just couldn't find food grade production space, and that was a big challenge here. We know there's so many brilliant minds. So we needed to give them space to be able to have an outlet to develop their concepts and launch their products. So I think just ensuring that the building we were building was in fact, what was needed. So really understanding the design understanding all the elements of the architecture. The Bill doubt, I do not have a background in building. So I think for me that was a huge challenge. But a great learning opportunity. I've learnt so much about far more about 'electricity and measurements than I ever wanted to. But I think it was really important because these are all elements that go into making an efficient space for food and beverage producer walkers through the space, if you will for virtually give our listeners a tour of what it looks like, and we'll kinds of resources are there. So we have a sixty seven thousand square foot facility it. Houses fifty five private food grade production spaces and a large shared kitchen. So most food and beverage entrepreneurs get their start in a shared kitchen and allows you to rent by the hour. So you don't have as much overhead early on. It gets you in a kitchen you can test your concept, and you can legally produce and sell your product. In addition, we have private kitchen spaces, those are really valuable those are the areas that we found there was just a huge gap in the industry is giving somebody a space that they have access to twenty four seven where they could grow their business. In addition. We also have a culinary training center run by chef Rick Bayless, big well-known shetler, Chicago. He's done so much for the city and for the food industry as a whole he was very passionate about this project because for him. He saw there were challenges in the food service world where there's a big turnover right now with employment finding talent finding finding skilled labors and chefs that can come into the kitchen and stick around and and help build the business, and he also.

Chicago Rick Bayless CEO Natalie Shmulik ICM Bill Producer Fulton
"rick bayless" Discussed on WGN Radio

WGN Radio

01:56 min | 3 years ago

"rick bayless" Discussed on WGN Radio

"So tickets go and say, we did our pre sale already. And that was we sold out records and you online right now. Buy tickets for Chicago match, call gourmet dot org. A we have Saturday and Sunday tickets that are one hundred ninety five dollars per person. Remember, you get to taste premier wines and beers and spirits and taste foods from over two hundred and forty chefs. This is the ticket to have. It's the fourth week in September September twenty seven to twenty nine hundred. You can go online at Chicago gourmet dot org to buy your tickets. Now in one of the things I like about the this event is that I don't always want to sit down and have a stuffy meal in so this this is a fun. You know, you get to walk around. You're not tied to one dining experience in your trying it, but it's relaxed and enjoyable, and you can interact with people return on investments, pretty solid for one hundred ninety five bucks, which are going to be eating and. Drinking come on. Spring it dummy because you have the top chefs in America that much less. Absolutely chef from drought country. We have some great talent here from the stuff that he is to Rick Bayless to Paul Kahan all these deal Graham, Elliot all these great chefs participate in Chicago gourmet paid for a meal in Chicago how come on. Tipper if they're all laid out yet. But there's always those events around Chicago gourmet as well. Yes, the hamburger and the hamburger. The Friday before it succumbed twenty six we have events which will be announcing in June. But we always have some great ancillary events around Chicago gourmet in for restaurant insular. Prime your stomach. Before you head out, the big gourmet. And you said you're gonna announce more or less coming up in June. That's right. All right. So the Yano you've got these weekend tickets left, but these are the daily tickets right is. Goodbye weekend. Tickets to show if you wanna buy weekend tickets three hundred.

Chicago Chicago gourmet Rick Bayless Tipper America Paul Kahan Elliot Graham one hundred ninety five dollar
"rick bayless" Discussed on Forked Up: A Thug Kitchen Podcast

Forked Up: A Thug Kitchen Podcast

02:28 min | 3 years ago

"rick bayless" Discussed on Forked Up: A Thug Kitchen Podcast

"I mean, you're the guy always helping people find coverage options with the name your price tool. It should be you giving me the pep talk. Now get out there, hit that high note, and take mad harmony all the way to nationals this year. Sorry, it's pitchy. Progressive casualty insurance company and affiliates. Price and coverage match limited by state law. Stay tuned for sixty seconds of AP news headlines right after this podcast and get enough thug kitchen, then take a listen to any podcast ones. Other fantastic food shows celebrity chef and top chef favorite, Richard blaze. Takes you behind the scenes at the food world every two they were starving for attention. And and restaurant were Rick Bayless and food journalist Steve Dolinsky team of every Wednesday to travel the globe while tackling food trends on the feed checkout starving for attention and the feed every week on podcast one or wherever you. Get your favorite podcasts. Fifty years April. Twentieth has held a special significance. Dude, you even know. For twenty holidays, celebrating do it's more than just a date on the calendar. It's a holiday. That's right. It is. And it should be celebrated. Yes, it's a yearly ritual that brings us together to celebrate cannabis and all the ways it improves our lives and gives us a reason to laugh as children certain times of day. Sometimes you just need to go goofy. And this year it gets even better thanks to the new normal. The time for cannabis is now do. Produce. You'll dude like is you don't have to wait for four twenty. In fact, at men men they've already started celebrating and you can too of sober to the booth. The real cop massive hit starting April seventeenth shop at any men men cannabis retail store nationwide and the more you spend the more you'll save this is your chance to try new brands and stuff up on your favorites. So what are some of your favorites? Michelle right now. I am enjoying the Sunday goods. Yeah. Those are nice. The disposable vape pens. Yes. They so like a couple of other brands, they have the, you know, the different categories. There's relief. There's the sleep one. There's the happy one which I really enjoy because it's just let's hone in on the kind of day you want to have their. Like kiva dark chocolate bars. That's Mattie nighttime. And of course, we're still loving our watermelon. Gumy's rum smokey's. Oh, don't buy those guys. They're out. They're out of stock. You don't go to.

cannabis Rick Bayless Richard blaze AP Michelle Gumy Mattie Steve Dolinsky sixty seconds Fifty years
"rick bayless" Discussed on WGN Radio

WGN Radio

03:13 min | 3 years ago

"rick bayless" Discussed on WGN Radio

"So lisa. Been trying to take a picture with a filter with a Saint Patrick's Day filter. She has taken an unsafe. No exaggeration. Pictures, and she doesn't like the way she looks in antibodies coming over and taking these southeast with me. And I'm like, that's great looks. It looks good. Oh, I don't like to. Sailing. That's not true because we already tax, Sean. And she could attest to that. Right. I came over here. I already sent it. So many times can take picture probably two or three. I'm like. For ready with the picture picture. And we look darn key. Okay. Okay. I'm glad pick success. Why those little Saint Patrick's Day clovers were falling out of the sky, and they were ending up in front of our eyes. And it looked a little. Oh, that's why whole idea of the. I, you know, got no patience. Read real quick. A couple of the of the post toasties things and stuff like that. Oh, yeah. We had so many thanks folks texted in tons and tons of what are some of the big favorites? We've got and thank you for all the Saint Patrick's Day. Greetings. Let's see. We've got cocoa puffs. That is a guy. Cocoa puffs. Good. We've gotta make the milk chocolate. Yeah. Bayless milk and Honey granola. Yeah. Rick bayless. Maybe I can't go faster because I'm scrolling down. Alphabets all alphabets. I haven't had those in a long time shop where you take a bunch of cereal. Okay. Post CW post granola with things inside. I don't know Ostad flakes rice crispy, those are good. What else we have quit sp-? Yup. Remember quest. We've got another Bayless. We've got raisin bran like, yeah. Like raisin bran we've gone wrong with the good old Bray. Yes. Special k and in life. Yeah. That's see. We have another crisp. We have C p thirty. What's that sounds like Motorola around anymore, Motorola, peanut butter paths? Those are good probably is no sugar entered at all and pacman. Yeah. Syria. We've got Quispe been Quaker Oats. Okay. I sit him in life frosted flakes, so that's a Honey bunches of owed. Yeah. Guys are the best. We asked you the tax, Dan. And you guys do it. We appreciate you. Yeah. One of our listeners are having for cereal. Yeah. Cereal fan, but I do like breakfast, you know? Cereal every in if you're just hungry a little bowl of cereal bit, cereal milk and like raisin brands pretty good for you. I mean does have a little sugar in it. Great. What's life is good? I like life cereal. Those are good. Life is good. Life is good brand. Right. Let's get back to one of the busiest actors from the golden age of radio. I learned thanks to Al Gore stats cuts worth on Casey crime photographer..

Saint Patrick Rick bayless lisa Motorola Al Gore Sean Ostad Syria Bray Casey Dan milk
"rick bayless" Discussed on Forked Up: A Thug Kitchen Podcast

Forked Up: A Thug Kitchen Podcast

01:56 min | 3 years ago

"rick bayless" Discussed on Forked Up: A Thug Kitchen Podcast

"We'll be right back with them. We'll be back in a moment. With more forked up a thug kitchen podcast. Wherever you go. However, you go for energy on the go. It's got to be five hour energy it works fast. It works long. It tastes good. And with zero sugar and four calories. There's nothing holding you back fits your pocket fits your backpack fits your on the dole life. Whether you're going to work going on vacation or just going out with friends five hour energy energy on the go. For more information. Visit five hour energy dot com. Stay tuned for sixty seconds of AP news headlines, right after this podcast. Can't get enough kitchen. Then take a listen to any of cast ones. Other fantastic food shows celebrity chef and top chef favorite, Richard ways. Takes you behind the scenes at the food world every two they were starving for attention. And chef and restaurant were Rick Bayless and food journalist Steve Dolinsky team of every Wednesday to travel the globe while tackling food trends on the feed checkout starving for attention and the feed every week on podcast one or wherever you get your favorite podcasts for us that it could lead to madness, and they regulated to dark rooms and back alleys the shame. Those who grew it. They even did a stop and frisk on anyone they thought might have it. But now completely new era has begun because of it the new normal here. Millions of already wins. It's rival have you brought to life in a short film that runs only one hundred and twenty seconds long. The new normal seeks to leave eighty years of unjust prohibition in favor of a safer happier with. World. It depicts a product at once drove good people to the black market as one that today's creating a new global market in this new era a plant that was tied to fear madness. Now represents a source of calm and wellness from this day forward when inspired the symbol of counter-culture is at long last just culture..

Rick Bayless dole AP Richard Steve Dolinsky five hour twenty seconds four calories sixty seconds eighty years
"rick bayless" Discussed on Forked Up: A Thug Kitchen Podcast

Forked Up: A Thug Kitchen Podcast

02:12 min | 3 years ago

"rick bayless" Discussed on Forked Up: A Thug Kitchen Podcast

"A second. We'll be back in a moment. With more forked up a thug kitchen podcast. Stay tuned for sixty seconds of AP news headlines, right after this podcast. Can't get enough the kitchen, then take a listen to any podcast ones. Other tastic food shows celebrity chef and top chef favorite, Richard blaze. Takes you behind the scenes at the food world every Tuesday with starving for attention. And chef and restaurant who were Rick Bayless and food journalist Steve Dolinsky team of every Wednesday to travel the globe while tackling food trends on the feed checkout starving for attention and the feed every week on podcast one or wherever you get your favorite podcast. Tests. You have exactly one more week before Valentine's Day and people are not yet panicking about flowers. But you know, what would help with your panic and the flour situation as go. Visit our sponsor madman at the two you get some some of their flowers, and you mellow out. Yeah. That's what happens, and then you give your partner suppliers to or maybe you don't want. You don't wanna do flowers? Some people don't like smoking. That's okay. Now, there's plenty of products. But what are they got bath bombs? Vape pins, men has everything you or your romantic someone could want for the special holiday, or maybe you're just flying solo and you want to treat number one. Maybe you're like me and on Valentine's Day, you're going to take about forty milligrams of dark chocolate. Video game play video games. So the world doesn't make sense any men just let this capitalist made up holiday wash over you. You know? So if you wanna get right like mad, you're gonna wanna go to men men, which is bringing a premium and traditional shopping experience to the cannabis space their state of the art stores offer, an incredible righty of products. Edibles vape, pens, chocolates, candies and so much more. Are there any new products that you've been feeling mentally the I know the watermelons smokey's the gummy is that? We've been telling you all about Indra they were back in stock and talk about people don't talk about them back. Don't talk about their terrible. Don't buy them all blown squirrelled it up. They're hidden all over LA. From pod is sold out.

Valentine Rick Bayless Richard blaze AP LA partner cannabis Steve Dolinsky sixty seconds
"rick bayless" Discussed on WGN Radio

WGN Radio

09:16 min | 3 years ago

"rick bayless" Discussed on WGN Radio

"Here. It's Bill and Wendy day kneels here. We're talking about food. Here's a tax having to do with what we were just discussing the text reads, teach your kids, how to cook kids are old enough should be helping with cooking and cleaning up their life skills for being adults. Now, we didn't teach either of our daughters to cook. They just kind of picked it up through watching cooking shows on television. And they both are pretty good cooks the education is there. And you'd be surprised. Well, maybe you wouldn't. But. But I was surprised at how excited they are to get involved. And do it. So excited, you know, not only will they say can I help can I help? But even if there's stuff that you have to like, hey who wants to break, the eggs you guys want to miss this. I mean, they're all about it. They clamor to do that. And part of it is. Yeah, there's this kind of it's not so mysterious cooking yourself, and they see it as fun which I was kind of on. Because I think we grew up seeing it as work. It was a lot of work. And certainly if you had that passion for it. But kids say it as as a lot of fun. And it's part of this Bill is one of the trends that's coming up in two thousand eighteen is more people will eat at home. Maybe not, you know, you're a big guy. But I yeah, I prefer to eat or to get food pick up and bring to cook to ever cook meals for you at home. Sometimes anything you like, yeah, they have. And you're not necessarily picky, but in my opinion, or not very adventuresome with food. Well, like, I said I have found foods from all over the world. Not just local. I love Asian food. That's my absolute favorite. And you know, if you like it, why would you go anywhere else because he might like something, you know, I do from time to time. I surprised myself. It's it's gone, Dan. What are we going to? So that's it. So half of the people's dining expenses are spent eating out yet. Eighty two percent of the meals are prepared at home. This is one of those and millennials like they have no problem. They like to cook for days a week. And of course, now, the popularity of the meal kits when did you mentioned to better supermarket, prepared foods and all sorts of things. So there's a lot of I I don't know that is sort of making it at home, but it's kind of a little help. Like, you said sure, you're getting the food you're eating at home. If you bring it home, or if you get a meal kit, you're preparing it at home bright, those are like training wheels, though. You have a little bit. They are it is Chicago restaurant week right now or it's about to be Chicago restaurant week Chicago restaurant week is coming up and is going to be on. I think it's the twenty fourth or twenty fifth until February seven so it's actually two weeks. Oh. False advertising. A little bit. But hey, you know, you get out there. This is one of those things it started twelve years ago island take credit for it. But I'll contend I did when I was doing a big part of this tiny. Maybe who knows no one will admit this. But there was did an interview for a a national syndicated show restaurant radio America. And we'll talk with Washington had done other cities. We're doing it. Washington. DC done a restaurant. We can talk with some of the people from the city. Hey, you guys should do this. And then the next year boom restaurant weekend. I'm not saying anything who knows either way it's grown now. A hundred new restaurants involved. Restaurants since last just this year, alone, forty five in the suburbs. A lot of the ones that I looked him up for for you when Wendy to in the in, the western suburbs. Most of them are kind of you know, around sort of the Oak Brook area your town and things like that. But forty five in in the suburbs. Four hundred restaurants are involved in this including we've got some food PICO Sonia and Tony parole. It'd be on with a sunny talk a little bit about it. He's been involved since the beginning. And he's got no Nina's and peak lasagna's gotten a lot of accolades, so you've got some of the top chefs those kind of name famous chefs in Chicago all the way down to kind of fast food places. Yep. Something for everybody. I would say what what do you think happened that made it grows so much not just over the years, but especially from last year to this year, adding one hundred restaurants in one year's time. There's no easy feat. What happened, and I think this is a few different things. The components are number one. It's a great opportunity. This of this huge list of great restaurants for people that are excited. Curious. Unlike you Bill, you're not it's not broke don't fix it. But for those people that are. I want to go to that place. You've got twenty four. He's got the prefix lunches and the prefixed twenty four dollars brunch and lunch thirty six to forty eight dinner. So you have an opportunity to get into some of these places at a discount. Right. So it's cheaper than maybe it would normally be. You've got the opportunity to go ahead and kind of control what it is that you're having see some new places, and then maybe you'll go back and experience it on the full side. You also have great causes. You've got pilot light. We've had them in studio. They do so much for teaching kids and bringing chefs into the classroom kind of like, you know, the police officer the firemen comes in they bring the chefs in and they not only talk about being shot, but also teach science and math. And so you've got some great causes. That's pretty cool. That's a fun way to have science and math while Paul Khan is part of it. Matthias merges and Jason halo system. Great chefs. And it's really thoughtful, it isn't like, hey, let's get into the school and just kind of hang out Hayward. Chefs isn't that cool. They're building into the science and math. And so they're actually building it into the curriculum so much about cooking is about measurement science bath temperatures you and it's more than just, you know, the hat, right, or whatever it is that you're doing and they've done a great job and a bunch of the Chicago public school. So it's going to support that. So that's great. And they've got their big event coming up. It's this is the first bites bash and this is at the field museum seventy or so of those restaurants in great chefs are going to be there as well. That's coming up on the on the twenty four th and it's at the field museum whenever you can have an event at the field museum. That's pretty impressive. Yeah. How did they decide like each restaurants? They provide like a partial sampling of their menu. Right. They don't do full menu. Do they do that? Well, they've got the they've got kind of setups that they have typically though, you'll have restaurants that will kind of share the best representation of what it is. They do. So for Piccolo Sonia. They they won an award from food network for having the best spaghetti sauce. So they're gonna have that. Because because here's what you're hoping for when the smoke clears and its businesses right everybody in Chicago, chef communities, very Camille, everybody gets together and supports. But ultimately, you're hoping to really introduce yourself on this platform to so many new people who will get to know and love your restaurant. So. Yeah. Repeat customer. There's hopefully I get to know and enjoy repeat customers. Yes. We need to still it down. That's kind of what it is. What is the chef community here get along? So well, what's going on there? That's very peculiar. Most businesses are so cut throat, but for some reason business is hard to put your finger on it. It's one of those things that I don't know that the code has been cracked, and it's so different from what you would say is the the leading place as far as the example of a restaurant in New York City where it's very caddy. It's very. If you had a fire at your restaurant, berry Sorkin from smoke just had had a fire there and everybody was like racing to try to figure out how to help him when the different places have fires are people help out with labor. I don't know what it is. It's just I think they're nicer here is that what it is. When it is nicer everybody feels like there's enough that the restaurant community as as a whole is enough of a draw where there's a better stronger as a group, maybe just one or two different restaurants. We remember back when it was just Charlie Trotter. You had one place or you know, you think about well. Okay. Rick Bayless in frontier, and all that kind of stuff in the last ten years or so I think it's just been so much. It's such a draw for great talent. And certainly such a draw for great food too. Yeah. Excellent. I broke this news to you when you walked in. But you weren't aware this this restaurant. Mama's boy here in China. I know it because it's got my I've never eaten there. But I pass by it all. You're not alone because the name of any rescuers down. That is good. Boy. I love the name of it. So we don't know the history of why why it went down. I they always seem to be crowded every time I pass by there. There's a lot of reasons for for that, even if it is crowded places was the one in in river north. I mean, it's very expensive the rents have all part of a restaurant group could be part of something else that's going on. But I know the restaurant bolt would in Evanston 'cause I know how things down the street we ate it bolt would a couple of weeks ago. We'd been trying to get in for months. We finally got a Cps. We get in there. It's great. We love everything about it. They announced three days later. They're closing. You're the kiss Dan Goethe's just said, yeah, we're fed up. We've been doing it. We're making money we enjoy what we're doing. But it's so much you were at one hotdogs closed. You're like, well, what does that make sense? Good. If you don't want to hire someone to be the hot to do to man, the counter, whatever they had a drink there at bolt would called the Tom skilling. What's isn't that? Cool. Yes. It sounds like a good forecast for success. Here's here's one idea. Ladies. Shows on Saturday. There is maybe it's kind of a gravitating towards sensitivity mama's boy closes because we all know, the panty waste the restaurant closed. Like, hey, you four is. They have. Restaurants with all negative all those all those old time insult restaurants here while they're on hard times. Right. So true. Dan, great to see you. Listen to day Neil on Saturday from two to four plan on the road with day. Neil. Mario Andretti will be more and more than two hours. Who can deal with it? All right. Thank you Dain. Appreciate it a quick break. And then more of us Bill and Wendy in WGN.

Chicago Dan Goethe Wendy day field museum Neil Chicago public school Mario Andretti WGN Paul Khan Bill Oak Brook Rick Bayless Charlie Trotter New York City Tony parole Tom skilling officer Piccolo Sonia Washington
"rick bayless" Discussed on Hungry Girl: Chew The Right Thing!

Hungry Girl: Chew The Right Thing!

02:20 min | 3 years ago

"rick bayless" Discussed on Hungry Girl: Chew The Right Thing!

"If you eat the whole package three hundred eighty that's a huge serving. That would definitely eat the whole pack put it over cauliflower rice. There's a good kick to that to wait a minute. There's like a smokiness the vegetables. Yeah. So. Oh, Rick Bayless is a genius horrors making these meals for him. Good job. Excellent smokey to police serve over rice or with warm tortillas and mashed potatoes, I this over like veggie noodles, and then you have the best meal of the century. Go Rick Bayless. Okay. That's the Frontera chicken taco Skillet. Next up. We have Stouffer fit kitchen that's interesting because stills makes link cuisine, so Jamie, you might know this. What's the difference between fit kitchen linguists? Do we know or it's just another hardy satisfying healthy meal? I think it's just another line. But I'm looking at this thoughtful portion, it's huge. Yeah. And how many how many calories are in this to sixty. And this is like I I have not seen a meal this large. There's no star keycard. There's just there's some potato. Where's it Redskin potato? Oh, two hundred sixty calories. Four grams of fat five grams of fiber. Twenty-six brands of protein. Got some broccoli. It's pretty good. This is the oven roasted chicken, and it's white meat chicken. With diced, Redskin potatoes, broccoli and a savory wine sauce. Maybe that's the one sauce feels a little dated. You know, what I mean, it feels like a frozen meal from yesteryear? What I would eat it. I like it. But yeah, it's. So far, it's not as good at feels like people have really raised the bar, you know, on on frozen meals. Yeah. The competition is stiff what grade would you give it? I would give this probably a c plus we're about you, Mike. Okay. Next up healthy choice. This another like old standby? So we'll see if they've they've up their game as well. So these are simply steamers, and I guess these are meals that you steam, and this is grilled chicken. Pesto and vegetables chicken breast, broccoli cauliflower peas, a creamy basil pesto sauce, nothing. Artificial and nothing again. No, starchy cards star mall, finally.

Rick Bayless Stouffer Jamie Mike two hundred sixty calories Four grams five grams
"rick bayless" Discussed on Hungry Girl: Chew The Right Thing!

Hungry Girl: Chew The Right Thing!

02:03 min | 3 years ago

"rick bayless" Discussed on Hungry Girl: Chew The Right Thing!

"Thirteen grams of fat it has twenty six carbs and five grams of fiber smell them role. Gluten free. That's interesting. No breading. Really? It doesn't look like it's breaded. No. It looks like it's not. It's just eggplant slices. This is beautiful heavy. All right. Let's try it. This looks like it literally looks like eggplants Lices with marinara and several kinds of. Oh that sauce this. This is so good great. This is phenomenal. And totally worth. It is a lot here. This is a good. This is so much fun because it's like used to plant parmesan like frozen food, and it would be unnecessarily breaded, and and fatty this is just like healthy eggplant palm. And so fresh tasting of a lot. And I love that it still has all that protein. So it's this is this is meet Lewis. They didn't go overboard with the cheese. No breading. A plus cedar lane. What's Etling does a lot of good product. They know what they're doing. This is home run. It's with roasted vegetables and sun dried tomatoes death sauce. That's why sweet it's sundried tomato sauce. Okay. Next up Frontera chicken taco Skillet. I have to say we tried frontier. Some of the meals in the past. This is Rick Bayless. I don't know if you know, Rick Bayless, he is a very famous chef his frozen meals. I know typically are phenomenal. So I'm so excited to Dr Mike is shoving his plate in my face. He cannot wait to be served. Shoving said, my three favorite words chicken taco Skillet chicken. There's no peanut butter. No, great about this and unusual for frozen meal. There's no carbs. I mean, no, starchy carbs. It's chicken sauce veggies. Smart the chicken so fresh. Half a package. One hundred ninety calories..

Rick Bayless Dr Mike Etling Lewis One hundred ninety calories Thirteen grams five grams
"rick bayless" Discussed on Forked Up: A Thug Kitchen Podcast

Forked Up: A Thug Kitchen Podcast

01:56 min | 3 years ago

"rick bayless" Discussed on Forked Up: A Thug Kitchen Podcast

"Be back in a moment. With more forked up a thug kitchen podcast. The iphone ten are is here at T mobile, and there's a whole lot of love like taking those perfect new year new portrait mode, selfish going share. It's the best way to stay connected to everyone you'll heart most in twenty nine to to get ready to fall in love with by phone ten are on team. Oh, the most loved and wireless. Call one eight hundred t mobile to learn more. Visit a store today. Stay tuned for sixty seconds of AP news headlines, right after this podcast. Can't get enough the kitchen, then take a listen to any podcast ones. Other fantastic food shows celebrity chef and top chef favorite, Richard blaze. Take you behind the scenes at the food world. Every Tuesday was starving for attention. And chef and restaurant who were Rick Bayless and food journalist Steve Dolinsky team of every Wednesday to travel the globe while tackling food trends on the feed checkout starving for attention and the feed every week on podcast one or wherever you get your favorite podcasts, sixty seconds. When you think about it? That's actually a lot of time. You know, what you can do in about a minute. You can get an offer for your car with truecar. That's right in the amount of time. It takes a flaw teeth pet your dog or do few sit ups you can get a true cash offer. Best of all, you can do it from your smartphone or even from your home. Just go to truecar and enter your license plate number and watch your car's details. Pop up answer a few. Questions and you'll get an accurate true cash offer from a local truecar certified dealer. It's that easy after that. You can bring your car in you can ask questions and you'll get the answers you need. So that there's no surprises than simply leave with your check or trade in your car for a new ri-. So when you're ready souks -perience a better way to sell our trade in your car. Check out truecar today to cash offer not available in areas. Welcome back to fourth up a thug kitchen podcast today..

truecar T mobile Richard blaze Rick Bayless AP ri Steve Dolinsky sixty seconds
'Saved by the Bell' star Tiffani Thiessen has a travel-inspired cookbook on deck

Frank Fontana

02:22 min | 4 years ago

'Saved by the Bell' star Tiffani Thiessen has a travel-inspired cookbook on deck

"As rarely you'll be thrilled to know that a star from saved by, the bell has a new cookbook Oh yeah she has a showing the cooking channel Yeah yeah And She's she's, been how long has she been on the food number for a few years? Now. Right I think. So. Yeah. Yeah her show is on on. Weekends I think I'm not. Mistaken I think like weekends on Sundays or, something But sixteen year old Tiffany and began learning about French wine on? Press. Tours saved by. The. Bell. Crew back in the early nineteen. Nineties when the American sitcom. Was soaking up big moment in the spotlight It was in France Italy Belgium and. Holland that peace and a team star for her role is playing Kelly Kaposi on the aforementioned series was, introduced a new cuisines and unfamiliar flavors not yet of legal drinking age in, the states in Europe these could let her have her wine. And drink it too often with cheese and other appropriate food pairings What are they start drinking they start drinking wine eight In, a What do you have a wine glass of wine Peruse the recipe section of her website and blog and you'll see that her tastes are wide, ranging reflection from, her, time, abroad, from roasted vegetables lasagna to blueberry, Thai basil. Tart to balls about about Salman glazed barbecued ribs Seasons offerings, are diverse Admits she's lucky to have had those travel experiences as a teenager, while most ordinary teams we're thinking about pop quizzes and prom These in was falling. Hard for the, food of the, world and though it would be years before she would dive into the lifestyle via her blog. And before that her dinner parties the seed was, planted during her time in Europe with the saved by saved by the bell. Cast people can tell when things aren't. Real organic these and wants to make it clear that she's always been passionate about food my love for food is purely organic she tells the group gathered at the blogger eighteen conference for her baking bread is as much is is about so much more than, just eating and developing her forthcoming cookbook Was about so much. More than compiling recipes putting a cookbook together is like birthing a child with four hard corners good

Rick Bayless Coolio Larry Kris Jenner George Eastman Eastman Kodak Don Johnson DAN Europe Eric MTV Jim Carey Heston Kardashian Julie Brown Julie T- T Paul Mccartney Steve Hicks Taylor Bell Amazon