Gourmand

Meryl Feinstein is the founder of @pastasocialclub and a resident pasta maker at Food 52. In this episode, we chat with Meryl about the beginnings of pasta social club, going into food from a nontraditional background, and all things pasta :)

Today, we're sitting down with Michelle Norako. She is the winemaker at Koehler Estate, a winery located in the beautiful Santa Ynez Valley in Santa Barbara County. Koehler is a small but dynamic family winery, known for their distinctive, estate-grown wines, crafted entirely from fruit grown on their 100-acre estate.

In this episode, we speak to Michelle about her interest in the intersection of wine and chemistry, harvests around the world, and her role as the winemaker at Koehler Estate.

Today we’re sitting down with Chef Taka Sakaeda, Chef and Partner at Nami Nori, a Japanese Temaki Bar in the West Village. Previously, Chef Taka was a chef at the acclaimed Three Michelin Star Masa Restaurant in NYC.

Today we chat with Taka about his upbringing in a Japanese household and his passion for food, his time at Masa, and the origins of his new temaki concept Nami Nori, one of our favorite restaurants in NYC.

In episode two of the Restaurant Series, we're chatting with Buddha Lo. He’s the Executive Chef at Huso in NYC, a fine casual caviar restaurant located inside Marky’s Caviar retail shop on the Upper East Side. Today, we speak with Buddha about his experiences in restaurants around the world, winning the cook battle at Eleven Madison Park, and what he's up to now at Huso.

Today we’re sitting down with Ellen Yin, the James Beard Award-nominated founder and co-owner of High Street Hospitality Group. She’s the restaurateur behind some of Philly’s most acclaimed spots, from Fork to High Street on Market.

In today’s episode, we chat with Ellen about her journey to becoming a restauranteur, how you can support restaurants at this time, and the future of restaurants after COVID. You can find Ellen on Instagram on @therealellenyin. & If your in Philly, be sure to visit Fork, High Street on Market, or High Street Provisions.

And Calling All Penn Students! On March 25th, 34th street will be releasing an issue of the spring dining guide called Reality Bites. It centers how COVID-19 is shaping the industry and includes tales of restaurants rising to the challenge of staying open through innovation, philanthropy, and justice. To support these local businesses, please pick-up a copy of the dining guide at either the compass, Paris baguette or high rise field. As a bonus, every issue comes with the chance to win a golden ticket

Today we’re here with Alice Cheng. She is the Founder & CEO of Culinary Agents, a professional networking and job matching website for professionals in the food, beverage and hospitality industry. Their growing community includes over 900,000 members and 28,000 businesses nationwide. The platform is dedicated to helping talent succeed in their careers within the hospitality industry.

In this episode, we chat with Alice about the challenges and rewards of building Culinary agents, her 12 year career at IBM, and what she sees for the future of the industry.

We are so excited to release this special episode with TV personality, culinary traveler, cook and author Adam Richman. You may know Adam from his time on the Travel Channel’s Man Vs. Food or Secret Eats with Adam Richman.

In this episode, we chat with Adam about the intersection of food, history, and culture, breaking into the world of food TV, and his two upcoming series: "The Food that Built America," which premieres on the History Channel on Feb 14, and “Modern Marvels,” premiering on Sunday, Feb 21.

We're excited to wrap up our inaugural season, Sweet Treats, with Paola Velez, the Executive Pastry Chef at Maydan, Compass Rose, and La Bodega Bakery in Washington, DC. She is also the co-founder of Bakers Against Racism, which united professional and home bakers alike in what has become the world’s largest bake sale.

In this episode, we chat with Paola about storytelling and culture through the lens of food, Bakers Against Racism, and the future of the restaurant industry, all while Paola is baking burnt tahini cookies. Let’s dig in.

Today's guest on the show is Elisabeth Holder, President of Ladurée North America and Innovation Director for the brand. Ladurée dates back over 150 years as one of Paris’s first tea rooms. Now, with over 100 stores globally, Ladurée is world famous for bringing a bit of Paris worldwide with their beautiful macarons.

In today's episode, we chat with Elisabeth about what it's like working in a family business, how innovation intersects with keeping true to the Ladurée brand, and what the world's most expensive macaron is.

Today we are here to talk about all things ice cream with Pooja Bavishi, founder of Malai in Brooklyn, NY. You may know Malai for their unique take on ice cream, with flavors ranging from rose with cinnamon roasted almonds to red chili chocolate.

Today we chat about Pooja’s childhood and her love of desserts inspired by Mrs. Fields cookies, how a Friendsgiving kicked off Pooja’s ice cream journey, and flavor combinations inspired by Pooja’s upbringing. Let’s dig in.

On today's episode, we’re sitting down with Chef Eunji Lee. Eunji is the executive pastry chef at two Michelin Star restaurant Jungsik in New York City, which has been dubbed “the most elegant Korean restaurant in America” by Eater. Most known for her “baby banana” dessert, Eunji's style combines classic French techniques with Korean flavors in what may be one of the best dessert tastings in New York.

Listen to hear all about what it was like moving to Paris at 19 years old, Eunji's experience making it to the finals on a French cooking show, the unexpected magic of corn desserts, and what the world of fine dining looks like during the pandemic.

In today's episode, we sit down with Bobbie Lloyd, Chief Baking and Operating Officer at Magnolia Bakery. Magnolia is a bonafide New York City institution—you probably know them for their cupcakes (complete with that signature Magnolia frosting swirl!) or their famous Banana Pudding. While they started as a small bakery in NYC, there are now 25 stores worldwide.

Today we chat about Bobbie's wide-ranging experiences coming up in the food world, favorite flavor combinations at Magnolia Bakery, and what the process of writing a cookbook looks like.

On today's show, we’re speaking to pastry all-star Anna McGorman. She’s the co-creator of the cronut, ex-executive pastry chef at the Dinex Group, and now serves as culinary director at Milk Bar, a beloved powerhouse in the dessert world helmed by Christina Tosi. You’ve probably (or, definitely) seen their iconic birthday cake, truffles, and cereal milk soft serve all over your Instagram feed.

Anna’s done it all, from large restaurants to fine dining to bakeries. Stay tuned for stories involving life-changing bonbons and mountains of onions. We’ll also chat about Milk Bar’s newest project which, hint, promises to bring their treats even closer to home.

In this first episode of Season 1, Sweet Treats, we chat with Joanne Chang, founder of Flour Bakery in Boston, MA. Joanne went from Harvard grad & consultant to renowned pastry chef, 5 time cookbook author, and sticky bun queen! As the recipient of the James Beard Award for Outstanding Baker, she now operates 9 Flour bakeries in Boston and Cambridge, in addition to sister restaurant Myers+Chang.

Today we chat about her time at Harvard as the Chocolate chip cookie girl, the challenges and struggles of opening a new bakery, and what she’d do if she won the lottery.