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‎Spoon Mob

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#155 - Chefs & Guests - Chef Sheridan Su of Fat Choy & Every Grain On this week's episode of Spoon Mob's Chefs & Guests podcast series, Ray chats with Las Vegas chef Sheridan Su of Fat Choy & Every Grain. They talk about how Sheridan first got started, his experience in school and working in New York, working with David Meyer at Sona in Los Angeles before the restaurant was awarded a Michelin star, working at restaurants on the strip in Vegas, why he chose to do his own thing after the economic crash hit Vegas in 2011, why a food truck was a bad idea, opening a restaurant in a hair salon that became more popular than the hair salon itself, opening Fat Choy in the Eureka Casino, launching Flock & Fowl, why he left Flock & Fowl, debuting Every Grain, what Las Vegas has been like during covid, what's next, and more! For more on chef Sheridan Su, visit spoonmob.com/sheridansu and follow him on Instagram @chefsheridansu, @fatchoylv & @eateverygrain. Visit fatchoylv.com & eateverygrain.com for menu details, reservations, online ordering, and catering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.
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#73 - Sommelier Daniel Souder of Iris Read On this episode of the Spoon Mob Podcast, sommelier Daniel Souder returns to the podcast to chat about his recently opened wine shop Iris Read in Cincinnati's Walnut Hills neighborhood. For more on sommelier Daniel Souder, visit spoonmob.com/danielsouder and follow him on Instagram @souderdb, @irisread_wine & @pleasantryotr. Visit iris read.wine to join the wine clique and visit the online shop. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), TikTok (@spoonmob) and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.
#72 - Chef Miles Cherry & Chef Aric DeAngelis of 1922 On The Square On this episode of the Spoon Mob Podcast, Ray chats with 1922 On The Square's executive sous chef/kitchen manager Miles Cherry & sous chef Aric DeAngelis about how they both got started cooking, their paths to landing at 1922 On The Square, the challenges of hiring for the kitchen, their thoughts on going to culinary school, Miles' time at Three Tigers Brewing, the process of bringing in a new executive chef to an established kitchen, how 1922 has changed so far this year, how desserts has become a rotating task, the expansive seafood section of the menu, how inflation has pushed prices to crazy levels recently, why people in Columbus won’t drive for great restaurants outside the city, true kitchen culture, future possibilities and growth, the state of the food scene in Columbus, answers the question left behind from chef Michael Noll of Bardo, and more before taking on the "burning grill" questions! For more on chef Miles Cherry, visit spoonmob.com/milescherry and follow him on Instagram @kilometerwatermelon & @1922onthesquare. For more on chef Aric DeAngelis, visit spoonmob.coom/aricdeangelis and follow him on Instagram @itsjustaric & @1922onthesquare. Visit 1922onthesquare.com for menu details, reservations, and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), Facebook (@spoonmob1) & TikTok (@spoonmob). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.
#71 - Chef Michael Noll of Bardo On this episode of the Spoon Mob Podcast, Ray chats with executive chef/owner Michael Noll of Bardo in Charlotte, North Carolina about how he got his start working in restaurants, almost turning pro with skateboarding, moving from dishwasher to the line at Peppercorns, working at Baum Vivant, why he decided to move to Chicago, his time working at Moto/Butter/Schwa/Trenchermen/Elate in Chicago, why he decided to join the underground supper club Sous Rising, how he wound up moving to Charlotte, the transition from stay at home day to opening his first restaurant Bardo, pioneering the tasting menu format in Charlotte, opening his second restaurant Vana during the pandemic, his thoughts on culinary school, the current state of the food scene in Charlotte, what’s next, answers the question left behind from chef Jamie Simpson of The Culinary Vegetable Institute, and more before taking on the "burning grill" questions! For more on chef Michael Noll, visit spoonmob.com/michaelnoll and follow him on Instagram @chefmichaelnoll, @bardorestaurant & @vanarestaurant. Visit bardorestaurant.com for menu details, reservations, and event information. Visit vanarestaurant.com menu details, reservations, and event information. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.
#70 - Chef BJ Lieberman of Ginger Rabbit Jazz Lounge On this episode of the Spoon Mob Podcast, chef BJ Lieberman returns to the podcast to chat about his recently opened Ginger Rabbit Jazz Lounge. For more on chef BJ Lieberman, visit spoonmob.com/bjlieberman and follow him on Instagram @bjlieberman, @gingerrabbitjazz & @eatchapmans. Visit gingerrabbitjazz.com for menu details, reservations & the live music schedule. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.
#69 - Chef Jamie Simpson of The Culinary Vegetable Institute On this episode of the Spoon Mob Podcast, Ray chats with executive chef Jamie Simpson of The Culinary Vegetable Institute about how he got started cooking, why the transition from music to cooking make senses, the moment he knew he was done with being in a band, getting his tuition covered and a grant to pay for college, fills in what happened after school but before joining CVI, how he found his way in to work at CVI, how the distribution model affects the growing of agriculture, touches on all the things happening at CVI, the problem with conventional farming, starting a direct to consumer platform to alleviate farm waste, why the meal kit model does and doesn’t make sense, explains why CVI is hyper seasonal, the ethos of the root to tip philosophy, explains the experimental & research side of CVI, how he creates new dishes, cooking meats, sustainability & the true cost of food, packaging alternatives, how inflation affects the farm, the future of farming, if the dinner events will come back, what’s next, answers the question left behind from sommelier Christopher Bates of F.L.X. Hospitality, and more before taking on the "burning grill" questions! For more on chef Jamie Simpson, visit spoonmob.com/jamiesimpson and follow him on Instagram @james_simpson86 & @culinaryvegetableinstitute. Visit culinaryvegetableinstitute.com for recipes, planning an event, the online shop, and planning a stay. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.
#68 - Chef Matt Larkin of Tiny Spoon Chef On this episode of the Spoon Mob Podcast, chef Matt Larkin returns to the podcast to chat about his recent move to New York City and joining the team at Tiny Spoon Chef. For more on chef Matt Larkin, visit spoonmob.com/mattlarkin and follow him on Instagram @matthewjlarkin, @porkstories & @tinyspoonchef. Visit tinyspoonchef.com for locations, services, and to book a consult. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.
#67 - Sommelier Christopher Bates of F.L.X. Hospitality On this episode of the Spoon Mob Podcast, Ray chats with master sommelier/winemaker/executive chef/restaurant owner Christopher Bates of F.L.X. Hospitality about eating sushi at 3 years old, why he chose to work in BOH, why he chose to enroll at Cornell’s hospitality school, scotch, his deep dive into the world of wine, moving overseas learn winemaking in Mosel, opening his first restaurant in Italy, how he wound up as the GM at The Inn at Dos Brisas in Texas, starting Element Winery with his dad, the biggest challenge of being a winemaker, moving to Pennsylvania to run Hotel Voucher, reaching a point where he was ready to open his own business, why he participated in wine competitions, defining failure, his experience taking the master sommelier exam, deciding to move back home, why the first F.L.X. restaurant he opened was the casual wienery, how he uses the space to decide what concept he wants to open, opening three concepts in the same building during the pandemic, staffing challenges, the latest on F.L.X. Fry Bird, launching his passion project F.L.X. Culture House, the Court of Master Sommeliers, how the wine industry is changing, what’s next professionally, answers the question left behind from chef Zack Weiner of Jollity, and more before taking on the "burning grill" questions! For more on master sommelier Christopher Bates, visit spoonmob.com/christopherbates and follow him on Instagram @sommelierbates, @flxhospitality, @flxwienery, @flxtable, @flxprovisions, @flxfrybird, @flxculturehouse, @thequincyexchange, @feastandco.catering & @elementwines. Visit flxhospitality.com for restaurant location details, career opportunities, consulting information, and online shopping. Visit flxwienery.com for location and menu details. Visit flxtable.com for menu details & reservations. Visit flxprovisions.com for menu details & online shopping. Visit flx-frybird for menu details. Visit quincyexchange.com for menu details and reservations. Visit flxfeastandco.com for event information. Visit elementwinery.com for online ordering & wine club information. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.
#66 - Chef Zack Weiner of Jollity On this episode of the Spoon Mob Podcast, Ray chats with co-executive chef & co-owner of Jollity in Dayton, Ohio chef Zack Weiner about how he wound up in Dayton Ohio to begin with, how he got started cooking, going to culinary school, leaving the industry for a brief stint as a social worker, honing his craft at Olive, how he found his way to Rue Dumaine, where and when he first met his business partners Brendon Miller and Nathan Heil, starting out with pop up dinners, why the trio decided to open a restaurant in Dayton Ohio, the process of turning an old pawn shop into Jollity, the vibe of the space, the concept behind the menu, the challenges of sourcing needed ingredients, opening a restaurant during covid, looking back on the first year of business, why they chose to not accommodate dietary restrictions, the advantages of being in Dayton, where the food scene in Dayton is headed, future plans, answers the question left behind from wine director Taylor Wolf of The Refectory, and more before taking on the "burning grill" questions! For more on chef Zack Weiner, visit spoonmob.com/zackweiner and follow him on Instagram @hotbehindyou & @jollitydayton. Visit jollitydayton.com for menu details, reservations & carry out ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.
#65 - Chef Kevin Wang of Sora On this episode of the Spoon Mob Podcast, executive chef Kevin Wang returns to the podcast to chat about his sushi restaurant and pop up Sora in Cleveland, Ohio. For more on chef Kevin Wang, visit spoonmob.com/kevinwang and follow him on Instagram @akatsuki_sushi & @eatatsora. Visit eatatsora.com for menu details, reservations, and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. See acast.com/privacy for privacy and opt-out information.
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