Side Dish: Recent Episodes
Foodable TV
Get an inside look at the restaurant business in different cities through the eyes of a local.
Hosted by Foodable video correspondents, “On Foodable Side Dish” hones in on news & trends from all corners of the world — from New York City to Los Angeles, and in international markets.
As part of the Foodable WebTV Network’s “On Foodable” channel, “On Foodable Side Dish” is a format that takes viewers into trending concepts, exclusive kitchens, underground dinners, and more. You never know where we’ll take you next!
On this episode of On Foodable Side Dish we meet Liz Pearce, the managing partner at The Drifter, an authentic speakeasy from Chicago’s Prohibition era. The bar is hidden behind a door that poses as a decorated, wooden shelf on a wall inside a restaurant called The Green Door Tavern. Even the restaurant’s name alludes to the fact that there was a functioning bar inside of the establishment during the 1920s and 1930s. Back then, painting a restaurant's door green indicated the presence of an illicit liquor store or nightclub.
Watch the episode to learn about whether or not the rosé and bourbon-barrel aged wine trends are going to stick around and why France’s Loire Valley is rising in popularity!
Izzy’s Fish and Oyster, a Miami Beach staple, is packing up its clams and digging into the west coast.
Named after Chef and Partner Jamie DeRosa’s daughter, Izzy’s is a little piece of New England right here in the sunshine state. The menu features New England Clam Chowder, Lobster Rolls and handmade Whoopie pies– all of which transport you to the Cape and remind you of when times were more simple. The opening of Izzy’s second location was celebrated with fanfare, but as DeRosa says opening isn’t always as simple as it sounds.
Using his experience from his past restaurant openings, DeRosa has been able to successfully navigate the waters of opening a new location. “Having the concept similar here to Miami is important, but we also have embraced the local market here with the farms and the seafood and the local Gulf shrimp that we’re bringing in and the local Gulf crab meat,” said Chef DeRosa. Knowing the difference between the Miami market and Ft. Meyers market played a big role in how they opened. For example in Miami, restaurants often keep things under wraps until the great unveiling but in Fort Myers the Izzy’s team invited neighbors and friends into see and be a part of the process.
On this episode of On Foodable Side Dish, we learn about Pastoral Artisan Cheese, Bread & Wine a concept that focuses on small batch, high quality, hand-crafted products. There are four stores in Chicago and also two cheese-and-wine-oriented restaurants providing service in intimate settings.
While in the Windy City, the Foodable team had the chance to meet up with Greg O’Neill, the co-founder & CEO of Pastoral Artisan Cheese, Bread & Wine. O’Neill explained to us the role of Pastoral in the Chicago food scene.
On this episode of On Foodable Side Dish we learn about City Winery, a concept that emphasizes pairing culinary and cultural experiences together as imagined by its founder Michael Dorf. The space aims to create the perfect setting for people who are into music, food and wine.
When the Foodable team was in Chicago, we had the chance to meet up with Rachel Speckan, the National Wine Director for City Winery. Speckan gave us the lowdown on the space and how they work to communicate with their guests to tell the brand’s story.
In this episode of "On Foodable Side Dish," we're going to the movies!
And pop corn and hot dogs are no longer the only staples you'll see at the big screens — major movie theater chains have been ramping up the culinary level in cinema, bringing in elements of fine dining for a flavorful food experience as high-definition as the films guests are watching. (In fact, so much so, that reports by the NPD Group Supply Track show that theaters have increased foodservice spending by 20 percent.) Host Agnes Chung heads to one of iPic Theaters' locations in Manhattan and kicks it back with the brains behind the theater's full restaurant experience, complete with chef-driven menus and high-quality cocktails!
At iPic, film junkies can munch on shrimp tacos, fried chicken, and filet mignon sliders. Who is the woman responsible for this blockbusting menu? James Beard Award-winning Chef Sherry Yard, who serves as chief operating officer of the restaurant division at iPic Entertainment, and who was formerly the executive pastry chef of Wolfgang Puck restaurants for more than two decades.
Opening in 1945 originally as a coffee house, Ray’s Boathouse has been a gathering spot for Seattle families since it was a simple dockside cafe. Seventy years and a couple fires later, Ray's has been rebuilt bigger and better to its current opulence. Overlooking the Puget Sound and the Olympic Mountains, Ray’s dining experience is a treat for your eyes as much as it is to your tastebuds.
At Ray’s Boathouse, the menu tries to stay true to the Northwest but Chef de Cuisine Paul Duncan has also put his stamp on Ray’s fresh seafood menus. After spending some time in Hawaii and then working in Italian cuisine in Portland, Chef Duncan has intertwined Asian and Italian flavors into his dishes. Not to mention his addition of fresh, housemade pasta to the menu.
At Ray’s, shopping local is a big deal. Not only is it good for the community, but Chef Duncan appreciates the tastes local brings to his dishes.
“On Foodable Side Dish” aims to give you an inside look at the trending concepts, exclusive kitchens, and unique chefs in the restaurant business through the eyes of a local from different cities. The show hit major milestones this year — one of them being the first time we hit the food scene in Canada! But which were the best moments of 2016? Watch this "Best of" and find out!
Watch each episode individually to learn more:
- Dirt Candy
- Emmy Squared
- Petite Maison
At Morimoto, a downtown restaurant located in Chelsea, New York, sushi chef and Iowa native Robby Cook likes to let the fish do the talking for him.
To those who say they want to see a Japanese chef serve their sushi in order to get the “authentic” sushi experience, Cook says “Go ahead!”
“At this point, I’m in my career where it doesn’t really matter… if they want a different chef, then far be it…” said Cook. “I think my skills prove it and I’ve done my time.”
As he chats with our New York correspondent, Agnes Chung, we learn that Cook started out by working at an organic grocery store back when he was going to college and that’s when he and his friends would start making sushi on their own. (They got really into the show Iron Chef.)
Working for Chef Morimoto has been surreal for Cook. He was working at BondST when Chef Morimoto came in to eat on a Sunday night and called him over to ask him to swing by for an interview.
In this “On Foodable Side Dish,” correspondent Agnes Chung heads over to Williamsburg to chat with Chef Matthew Hyland atEmmy Squared, the second pizza bar named after his wife, who is also the co-owner and front-of-house manager, Emily Hyland. There, Chung learned about an underrepresented style of pizza in New York, the Detroit-style deep dish pizza, and their subterranean burger lounge.
Detroit-Style Pizza What differentiates this pizza from the famous New York Slice is that, for starters, it is baked in a square pan. Also, two more key features of a Detroit-style pizza are there is a cheesy crust on the outside and sauce is placed on top. The first time Chef Hyland tried this style of pizza, it was actually delivered from the Motor City itself.
“We actually ordered it frozen from Buddy’s, a very famous place in Detroit, so they shipped it across the country for us…. It’s really good! ” said Hyland.
From his perspective, this was an eye-opening experience.
“It was pretty spectacular because growing up eating Sicilian pizza and grandma pizza here...those were really the only exposure to square pizza we had in New York! ” said Hyland.
The learning curve was not easy. For Chef Hyland, it took months to perfect the Detroit-style pizza. The secret was testing the different types of pans, their distinct shapes and sizes until he found the right one that cooked the best deep dish pizza in his convention oven with a conveyor belt.
Restaurant & Subterranean Burger Lounge Emmy Squared is a little more casual than its sister restaurant, Emily, in Clinton Hill. However, it still features a similar design color scheme with black and copper accents throughout the space. The husband-and-wife duo wanted to make sure Emmy was not limited to serving only pizza by offering other food that was fun to eat, including small plates, sandwiches, and burgers. Their subterranean burger lounge, which only opens on Friday and Saturday nights, serves the famous Le Big Matt burger, declared a Must-Try by Zagat, along with specially-selected cocktails and beers on separate draft lines chosen just for the downstairs area. Their goal is to open the underground bar seven days a week.
Watch the full episode now to learn the secrets to making the Detroit-style deep dish pizza and Le Big Matt burger!
In this “On Foodable Side Dish,” correspondent Agnes Chung spends the morning with Chef de Cuisine Cedric Vongerichten, learning about his background, the importance he places on seasonality, and finally, his signature dishes for Perry St, his father’s, Jean-Georges Vongerichten, elegant restaurant in West Village, located in the Richard Meier Towers in New York City.
On this episode of “On Foodable Side Dish,” we learn about SSA, a foodservice design and consulting firm that prides itself on putting their clientele first.
Ken Schwartz, president and CEO of the 29-year-old firm, believes in becoming their client’s strategic partner and biggest advocate in order to accomplish their vision.
“I think a lot of designers design for themselves, and I think we are one of the few firms that really design for the client,” said Schwartz.
They fulfill their objective by involving their creative team of designers and technical visionaries very early into each project.
“We realize everybody is going to be very critical of our work…. We wanted to criticize our work before it ever left our office...so we welcome that input and that input gets folded into the project,” Schwartz said.
SSA’s approach is to sit back and listen to the client and understand the entire project as a whole before dissecting it area by area, to hone in on how the operation will function and succeed.
Ken Schwartz adds that by being a solution-based design team, they can exceed expectations by designing tools that really benefit their clients, or can overcome challenges with buildings themselves in terms of ventilation, refrigeration, design limitations, and more.
SSA has clients in over 20 different countries and their portfolio includes Hard Rock International, Dean & Deluca, InterContinental, Marriott, Morgan Hotel Group, Microsoft, Dell, Johnson & Johnson, Pepsico, Michael Mina Group, Scott Conant Management and many others.
Watch the full episode now!
Foodable was present at the Marketing + Operations Summit 2016 held at the Boca Raton Resort & Club by the Florida Restaurant and Lodging Association (FRLA).
The event served to spotlight hospitality leaders who shared industry insights, best practices, and new business trends that have helped their companies increase sales and customer satisfaction.
In this “On Foodable Side Dish,” we had the chance to speak with Jason Emmett, president of Duffy’s Sports Grill, and Jeffrey Kamis, CMO for PDQ, who both shared insights on how they are keeping up with the changing times in the digitally-enhanced world that we live in today.
One of the popular topics in the summit had to do with the changing demographic, specifically referring to Millennials. They talked about how to keep pace with them when looking for new hires and employee retainment once in the workplace. These two gurus also tackled how to cater to Millennials as the number one growing consumer demographic.
Don Yaeger, a business leadership coach, shared some insights with Chelsea Keenan, Foodable’s Marketing Director, about the ethos that drives Millennials to work for companies they believe in.
This summit also featured presenters from Technomic, BRAND USA, The Ritz-Carlton, The Biltmore Hotel, Bloomin’ Brands, World of Beer, Fontainebleau, and Smith & Wollensky, who all shared marketing and operation tips and techniques on how to manage restaurants and hotels more effectively.
Watch the full episode to learn more!
The Willows Inn on Lummi Island is an experience unlike any other, calm and peaceful, separated from a busy bustling life, and so special that guests have to take a ferry ride in order to take a seat at the restaurant. What makes this restaurant even more unique? The ingredients are foraged, and if they're not found in the forests surrounding the concept, they are grown in a private culinary farm (where no produce is sold — all of it goes to the restaurant), or caught in the sea in which the island lives. The Willows Inn is a truly sustainable work of art.
In this episode of "On Foodable Side Dish," Foodable video correspondent L.M. Archer takes us to the Pacific Northwest to sit down with the head chef at Willows Inn, Blaine Wetzel. Wetzel, a native of Washington, was named Best New Chef by Food & Wine Magazine in 2012 and won the James Beard Foundation Rising Star Chef of the Year award in 2015. It's safe to say he knows his stuff.
Watch the full episode now to learn more about The Willows Inn.
On this “On Foodable Side Dish,” we join Foodable video correspondent Agnes Chung, as she takes us to West Village to explore the Michelin-starred restaurant Piora, a concept brought to life between the collaboration of proprietor Simon Kim and Chef Christopher Cipollone. What makes this upscale and intimate restaurant unique? It pays homage to both of their Korean and Italian heritages.
In the kitchen, Agnes Chung joins the chef as he prepares two dishes. One is a madai plate that is beautifully arranged with avocado puree, flower salt from Spain, spring flowers, and cereal-puff-like but savory farro for texture. Using liquid nitrogen, Cipollone adds a frozen element to the dish that helps keep the fish cool, and allows it to season and melt on the fish once the plate is served to the guest.
The second dish is a ramp bucatini with pancetta, with the ramps charred on a grill and with dashes of black pepper, salt, and lemon zest. It is put into a mold before it is topped with buttery egg yolk poached in olive oil and parmesan.
Still hungry for more? Watch the full episode for a bigger bite of Piora.
While some consumers may believe fast food is a fast track to unhealthy eating, The Organic Coup hatched a new idea when it comes to chicken. This brand became the first USDA certified organic fast food restaurant, confirmed by their certifying agency, CCOF.
This concept was inspired by the team's years of working at Costco Wholesale, and the push for social change in foodservice became the foundation of the business. The name began as a typo for the word "coop," but "coup" was also fitting: coup is defined as a takeover, and that's exactly what this restaurant is doing — taking over the fast food industry with a new, organic attitude, proving that fast food has the potential to be good food.
Power to the chicken! Want to learn more about how this restaurant is rewriting fast food? Watch the full episode now
Which restaurant reigns supreme? Find out in "Top Dish," a multi-part mini-series where the top three Canadian restaurants go head-to-head for the title of best dish. Restaurants and their chefs, one in Montreal, one in Vancouver, and one in Toronto, will fire up their pans and show off why their talent, style, and concept make them No. 1.
The scoring system for "Top Dish" begins by determining the top restaurant in each city through our proprietary Foodable Labs data, but to shake things up, we've enlisted the top local food influencers to put their taste buds to the test as critics. Each critic's responsibility is to taste the chef's featured dish (sign us up!) and give a serving of the truth — what is their honest, on-camera critique? (Not in front of the chefs, of course. Unless they're watching this now...)
There were top contenders considered for "Top Dish," but in the end, we chose the restaurants based on current consumer data in the Top 25 Restaurants Canada list. Critics for "Top Dish" were painstakingly selected by our editorial and production teams, based on social and editorial research, local sentiment, and how well these influencers are connected to their local food community.
In this “On Foodable Side Dish,” Foodable video correspondent Agnes Chung takes us into Chef Ilan Hall’s new concept in Williamsburg, called Esh, a recent transition from his first New American restaurant, The Gorbals, which had locations in first L.A. and then New York. The “Top Chef” Season 2 winner switched to an Israeli barbecue slant, with “esh” fittingly translating to “fire” in Hebrew.
Farmigo is an online farmers market where users can find fresh vegetables and fruits, dairy products including unique cheeses, locally caught fish, day-of baked bread, and pantry items like granola and other snacks.
“Basically, it’s a way for you to buy all of your fresh produce, meat, dairy, baker and fisherman related stuff, directly from the person who grew it or made your food,” says Benzi Ronen, Farmigo’s CEO and founder.
Gotham Greens, an urban agriculture company, is one of the small businesses that works with Farmigo. Gotham Greens utilizes four commercial-scale rooftop greenhouses in New York City and Chicago for its production. They focus primarily on leafy greens and herbs because they’re the things that travel the furthest, says Nicole Baum, marketing manager at Gotham Greens.
There was once a time when fast-casual concepts were the new kids on the block — fresh, innovative, and different. While this segment has certainly captured the hearts (and wallets) of many — a love affair especially with Millennials — the marketplace has become inevitably saturated. Fast casual is a proven model, and is even on its second wave, known as Fast Casual 2.0 or “fine casual,” which reflects chef-driven concepts rooted in sustainable offerings and local partnerships.
On this “On Foodable Side Dish,” Foodable video correspondent Agnes Chung takes us to the lower east side of Manhattan, where the highly acclaimed, veg-centric restaurant Dirt Candy has replanted itself to a new, larger location.
With Chef Amanda Cohen at the helm, Dirt Candy moves vegetables from a side dish to the main course, and it’s receiving praise along the way.
“This has been a work in progress, and we did open Dirt Candy — the original one — about seven years ago,” says Cohen. “I’d been working in the city for years and years, and I finally came to a point in my career where I wanted to work for myself and not others. And I really wanted a restaurant that was going to celebrate vegetables.”
Of course, we’ve seen chefs focusing more on vegetables being the star of the plate throughout the past year or so. But no one has done it as prominently as Cohen and her team.
In Arabic, Mamnoon translates to “thankful” or “grateful.” In Seattle, it’s an establishment in Melrose Square that explores the intersection of Lebanese, Syrian, and Persian cuisines, an ode to the heritage of co-owners Racha and Wassef Haroun.
“We’re in the middle of a really vibrant community,” says Jason Stratton, Mamnoon’s chef and general manager. “People come here for lunch everyday, and it’s really an expression of that we’re so grateful to be here, to be representing this ancient cuisine, thankful for our guests, thankful for each other, and thankful for the opportunity to really showcase a lesser known cuisine in this part of the world.”
Stratton’s culinary background is mostly rooted in Italian and Spanish cooking, so this is a new adventure for him. He likens the profiles of Mamnoon’s cuisine to the spectrum of Mediterranean. “A lot of these ingredients are very familiar to me, and so looking at these other flavor profiles, to me, it’s an exciting thing to explore,” says Stratton.
Not surprisingly, hummus is one of Mamnoon’s best-selling menu items. In this “Table 42” vignette, Stratton shows us how the restaurant makes its carrot beet tahini, a slight play on traditional hummus where the chickpea base is substituted by carrots from a local farmers market.
“There’s such a tradition of community. Eating as a social thing is very important,” says Stratton. He adds that this mentality is picking up more and more in the U.S. “Americans are kind of more reverential of sitting around the table together and breaking bread.”
Stratton hopes that when guests visit Mamnoon, they have an experience that opens their eyes to what Middle Eastern food is all about. “That feeling of discovery is really exciting for the staff, as well,” he says. “And I think it’s something the guests are really responding to.”
It’s been almost six years since Michelle Ng founded Vancouver Foodie Tours in 2010, a business that stemmed from her passion for food and people. But Jane’s Walk was the catalyst. “They’re a non-profit organization and they were looking for people to host walks around Vancouver…so I contacted them and said, ‘Why don’t I offer some food tours for you?’”
One of these gourmet trucks is Soho Road, a mobile concept that delivers authentic Indian street food — and even has a tandoor oven on board. Its name, says Soho Road’s owner Sarb Mund, was inspired by a road in England.
Tacofino is an operation with two food trucks and three brick-and-mortar locations. As its name suggests, Tacofino is a Mexican-inspired concept. The fish taco is what they’re most famous for, but menu items like the tuna taco take a playful spin: seared albacore tuna with cabbage, salsa fresca, ginger, wakame, and wasabi mayo. Tacofino, like many Vancouver food trucks, take a local sourcing approach. All of their produce and proteins are sourced locally, and all of the fish used is sustainable.
Check out the “On Foodable Side Dish” episode above to get a closer look into Vancouver’s local (and delicious) food truck scene.
David McAndrew started baking in England, where he’s originally from, at 16 years old. Three years later, at the age of 19, he moved to the U.S. Now, he is the facility team leader at Whole Foods Market Bakehouse.
“I started with a company that Whole Foods Market acquired, then moved to Florida and took over running their bakehouse” says McAndrew.
In this “On Foodable Side Dish” episode, McAndrew takes viewers inside the bakehouse’s bread mixing room, where all of the bread production for Whole Foods Market takes place. From adding in the ingredients to each step in the bread-making process, get an up-close look at the production process of Whole Foods’ Funky Buddha Spent Grain Sourdough.
Dusek’s Board and Beer in Chicago’s Pilsen neighborhood already has that X factor: it’s one of the only restaurants with a Michelin star that’s attached to a concert venue. That venue is Thalia Hall, commissioned in 1892 by John Dusek, hence the restaurant’s name. And as the establishment’s full name suggests, “we like to do food paired with beer,” says Jared Wentworth, executive chef and partner.
In this “On Foodable Side Dish, we give viewers a glimpse into all three parts of the concept, and dive deeper into Dusek’s operations and culinary charm. Wentworth brings us into the kitchen to make a seafood stew using a lobster and beer broth, and includes head-on prawns, littleneck clams, Prince Edward Island mussels, Maine lobster, and Atlantic monkfish. “And it pairs great with beer,” says Wentworth, enthusiastically.
Many attribute Los Angeles as the birthplace of the U.S. mobile food truck phenomenon. Aside from traditional Mexican-American-run trucks called loncheras, the first notable food truck on record in the States that ultimately sparked the food truck revolution was Roy Choi’s Kogi in 2008.
Soon after, food truck communities started popping up in cities throughout the country. It was this progression of good quality food meets cheap, affordable prices that put modern street food on the map. And, in the earlier days of food truck adoption, it’s what got the wheels turning for better street food across the pond.
“I came back to London thinking, ‘Why can’t we do the wonderful street food stalls that I’d seen in the Far East, especially in New York?’,” says British food journalist and broadcaster Richard Johnson. “That was my epiphany.”
Pulling inspiration from his travels, Johnson founded the British Street Food Awards in 2009. In this “On Foodable Side Dish,” we bring viewers into the 2015 Awards and take a deeper look into how far U.K.’s street food scene has evolved over the years.
The Foodable WebTV Network’s “On Foodable Side Dish” is a WebTV show that takes viewers inside the restaurant business in different cities through the eyes of local pros. Hosted by Foodable Stars, “Side Dish” hones in on news and trends from all corners of the world — from London to Los Angeles, and from Ireland to New York.
In this 2015 compilation video, brought to you by the Foodable WebTV Network, we bring viewers back into some of the most compelling stories from around the world this year. We kick things off in a London street food market with The Rib Man, a butcher-turned-vendor who prevailed his passion for meat despite an unfortunate hiccup; then transport to an underground supper club in San Francisco run by a aspiring-filmmaker-turned-foraging-chef; and then head to New York City’s Hakkasan, where we get an up-close look at how Rory MacDonald, the restaurant’s executive pastry chef, continues to wow diners with desserts after a Cantonese meal.
What began as a personal passion for a lifestyle of health and wellness blossomed into a full business venture for Project Juice co-founders. Started by Devon Briger, Marra St. Clair, Lori Kenyon Farley, and husband-and-wife duo Rachel and Greg Malsin, Project Juice started making waves in San Francisco after it was made apparent that no such company existed in the Bay Area. It was January 2010, and the now popular juicing movement and good-for-you, health-focused concepts had not yet exploded as it did in thriving cities like New York City and Los Angeles. Fast forward five years, and times have certainly changed. Now, everyone wants some juice.
In this “On Foodable Side Dish,” brought to you by the Foodable WebTV Network, we meet with Greg Malsin in the Project Juice test kitchen, where he gives viewers the full backstory of Project Juice and what the company stands for, and tells us how the founding team scaled operations rather quickly. How does Project Juice innovate to stay on top of the competition? Watch the full episode to find out!
Chef Leah Cohen of Pig & Khao in Manhattan’s East Village may have become a household name after competing on Bravo’s “Top Chef” Season 5, but now she’s making waves of her own, one pork dish at a time.
In this “On Foodable Side Dish” episode, brought to you by the Foodable WebTV Network, Foodable Video Correspondent Agnes Chung gets to the bottom of why Cohen decided on Southeast Asian cuisine, a dramatic shift from her background of being classically trained in French cuisine, and even working up the ranks in notable restaurants such as Eleven Madison Park. Discover the meaning and influences behind Pig & Khao, the best way to authentically research ethnic cuisines, and why it’s especially challenging to gain respect as a female chef in today’s kitchen.
Chef Leah Cohen of Pig & Khao in Manhattan’s East Village may have become a household name after competing on Bravo’s “Top Chef” Season 5, but now she’s making waves of her own, one pork dish at a time.
In this “On Foodable Side Dish” episode, brought to you by the Foodable WebTV Network, Foodable Video Correspondent Agnes Chung gets to the bottom of why Cohen decided on Southeast Asian cuisine, a dramatic shift from her background of being classically trained in French cuisine, and even working up the ranks in notable restaurants such as Eleven Madison Park. Discover the meaning and influences behind Pig & Khao, the best way to authentically research ethnic cuisines, and why it’s especially challenging to gain respect as a female chef in today’s kitchen.
With so many options, choosing what to eat or where to dine can be a challenge. In London, amidst the many food stalls with menus of international influence and culinary creations aplenty, is a man serving up only one ingredient on his menu.
Enter The Rib Man.
The Rib Man, more formally known as Mark Gevaux, is a butcher-turned-vendor who made his passion for ribs into a business after an unfortunate physical injury took him out of the butchering game. His two-item menu consists of Rib Meat Rolls (£7.00) and Racks (from £8.00).
In this episode of “On Foodable Side Dish,” brought to you by the Foodable WebTV Network, Foodable London video correspondent, Helen Hokin, takes viewers into the Brick Lane Market to learn how Mark Gevaux became The Rib Man, how he earned the unofficial title of a “social media magician,” and what it takes to not only be successful when utilizing only one ingredient, but what it takes to be a successful street vendor.
With an official opening in Summer 2015, Boston Public Market marks the first year-round farmers market for the northeastern city. And just like your typical farmers market, this one comes stocked with all local goods and products, pulled from 38 vendors, including Boston Honey Company, Appleton Farms, Noodle Lab, Hopsters Alley, and a lot more.
In this “On Foodable Side Dish” episode, brought to you by the Foodable WebTV Network, Boston Video Correspondent Jacqueline Church takes us into the Market, where she is joined by Tiffany Emig, market manager at Boston Public Market Association. Here, we explore what a few of the local vendors are serving up and get a deeper look at the operations.
In this “On Foodable Side Dish,” brought to you by the Foodable WebTV Network, Foodable Managing Editor Jessica Bryant sits down with two restaurant executives to discuss tech and marketing.
Up first, we are joined by Chris Demery, Group Vice President, Customer Experience Technology at Bloomin’ Brands, at the NRA’s Restaurant Innovation Summit in San Diego. With global brands in its portfolio, including Outback Steakhouse, we learn which technologies the group has adopted over the past year, the timeline used to determine whether it’s a success, and how brands of this size — with international presence especially — scale technology.
Next, we are joined by Clay Dover, CMO at Pei Wei at the Marketing Executives Group (MEG) conference. How is Clay’s team implementing loyalty and exclusivity? How is Pei Wei using influencers on social to increase authentic engagement? And what does he see on the horizon for 2016? Watch the full episode to find out!
In the past 10 years, the number of farmers markets in the U.S. has grown significantly — from 3,706 in 2004 to nearly 8,300 in 2014, according to the USDA. Of course, this rise comes from consumers’ increasing demand of accessibility to local products. Because the nature of the fare is dependent on regional conditions and availability, it’s not uncommon for farmers’ markets to vary greatly in selection from the northeast to the midwest to the west coast.
In this “On Foodable Side Dish,” brought to you by the Foodable WebTV Network, we explore the Mar Vista Farmers Market in Mar Vista, Calif., a highly diverse neighborhood in west LA. Every Sunday, from 9 a.m. to 2 p.m., consumers, chefs, and operators (including those of food trucks) pop in to feed business to these local vendors, including Elser’s Country Farm, Fresno Evergreen, Kane’s Family Farm, Avila and Sons Farms, and Weiser Family Farms.
Get to know the vendors in this market, how they’re appealing to LA consumers' tastes, and learn how directly these small businesses are impacting the local restaurant scene.
In this “On Foodable Side Dish,” brought to you by the Foodable WebTV Network, NYC video correspondent Colleen Hagerty takes us into the world of Cantonese cuisine, made sexy by world famous restaurant Hakkasan.
While most don’t equate going out for an Asian dinner with dessert, Hakkasan’s executive pastry chef, Rory MacDonald, has found a way to balance the two in an authentic way (read: not fusion) while playing off of traditional Asian flavors.
Watch the full episode to learn how Hakkasan plans its dessert menu and where inspiration is pulled from, and what the biggest challenges are to create desserts for such a niche concept that diners actually want to eat after a big meal. As a bonus, we also get into the kitchen with Rory, who walks us through some of his current favorite recipes.
No matter your lunch preference or style, there’s no denying that this daypart is big opportunity for restaurant operators. This fact has not been lost on the British food industry.
In this “On Foodable Side Dish,” brought to you by the Foodable WebTV Network, Foodable video correspondent and London local Helen Hokin takes us to lunch. Not that kind of lunch — Lunch!, a food exhibition in north London for contemporary food to-go.
From Burts Crips, the fastest selling snack in the UK, to Tuk In, a new way to eat the “nation’s favorite dish,” according to Tuk In’s Sanjay Sood-Smith, Hokin explores what’s trending in this segment on the British scene. What are some of the most popular brands and products within the market? And how are they shifting to adapt to British consumers’ lifestyles? Watch the full episode above to find out!
Brooklyn Brewery was created by two unsuspecting men — a former international correspondent for the Associated Press and a banker — who had taken up a love for homebrewing. That was nearly 30 years ago. Today, Brooklyn Brewery is more than a brewery, and includes an in-house chef, a myriad of events (from beer dinners to festivals), and a James Beard Award winning brewmaster.
In this On Foodable Side Dish, Foodable video correspondent Kristen Hess takes us inside the highly acclaimed brewing hub where the magic happens. Watch the full episode as Gabe Barry, the beer education and community ambassador at Brooklyn Brewery, educates us about the New York beer market, her biggest pet peeves, and which part of the drinking experience is perhaps most important in cultivating loyal customers.
For beer lovers near and far, Dublin can be considered a “holy” place for being the birthplace of Guinness. But though “big beer” has reigned in this area for many years, Ireland is most definitely making room for the smaller guys, craft beer companies and independent brewers.
In this “On Foodable Side Dish” episode, Colleen Hagerty takes us into the Irish Craft Beer Festival, where we meet six of the best brewers in the business. Watch the full episode as we learn how the Irish craft beer market differs from that of the U.S., what inspires these brewers, and as they recount the early (more recent) days of the craft beer movement making its way into Ireland.
There’s no better way to close out the summer than with a party. In Long Island City, that’s just what happened — but with a more exclusive (and spirited) twist. Secret Summer is a popup event boasting farm-to-table food and cocktails. And today, we open the doors for you, our plus-one. In this On Foodable Side Dish, brought to you by the Foodable WebTV Network, Foodable NYC video correspondent, Colleen Hagerty, is joined by mixologist Andrew Maturana, who explains the development of the event’s farm-to-bar beverage program and what in-season ingredients he is most excited about. On the other side of the plate, Chef Varon Barrio-Carrillo explains what’s being served food-wise, and why the New York dining scene is in need of more “local” flavor.
Seaside charcuterie plate. Local porcini bisque with creme fraiche. These are just two items on the menu at Wild Kitchen, an underground supperclub in San Francisco that Chef Iso Rabins has been running for nearly six years. A hopeful filmmaker-turned-forager, Rabins is the brains behind ForageSF, a resource umbrella that contains not only the underground supperclub, but also foraging classes and a co-working space for food, all of which build discovery, education and sustainability around foraging culture. Watch the full On Foodable Side Dish above to learn more about Rabins’ background, what types of things he forages, and how local consumers are perceiving the event.
Five tons. That’s how much food Boston’s Higher Ground, a rooftop farm, supplied to local restaurants in the past two years to feed the ever-growing consumer demand of eating local.
This “supporting local” trend is not one that’s going away, and Boston restaurants are well prepared, teaming up with nearby producers and farms, including these rooftop farms right in the city.
In this On Foodable Side Dish, Foodable video correspondent Jacqueline Church takes us high up to explore the city’s local bounty with John Stoddard and Courtney Hennessey, founding farmers at Higher Ground, and to Fenway Farms, where we are joined by Ron Abell, Sr. Executive Chef at Fenway Park.
Watch the full episode to learn how these two rooftop farms got started, which ingredients are in high demand, and how Boston chefs are translating this local fare on their menus.
In this On Foodable Side Dish, brought to you by the Foodable WebTV Network, Foodable NYC Video Correspondent Colleen Hagerty takes us into Le District, the much-buzzed-about French food emporium in lower Manhattan. Joining her is Executive Culinary Director Jordi Valles, who takes us through each “district,” revealing some background details about each one, and connecting the dots of how this space provides one of the most unique food experiences we’ve seen.
Watch the full episode to explore this food-porn extravaganza, complete with 225 kinds of cheeses, 17 types of breads, a wine-pairing program, fresh produce, and more!
On this On Foodable Side Dish, brought to you by the Foodable WebTV Network, NYC video correspondent Colleen Hagerty takes us to Wassail, a comprehensive cider bar — housing 95 varieties — located in Manhattan’s lower east side.
Why did Wassail co-owners Ben Sandler & Jennifer Lim decide to showcase cider throughout its seasonal food menu (including the bread)? How do winter cider-maker karma rituals play a part in Wassail’s decor?
Watch the full episode as Colleen explores the Wassail concept further — from the kitchen to a FOH tasting — and dives into a bigger topic: What is it about cider that has caused it to become the fastest growing alcoholic beverage in America right now?
On this On Foodable Side Dish, brought to you by the Foodable WebTV Network, video correspondent Yareli Quintana sits down with Ron Cates, Director of Digital Marketing Education for Constant Contact, at the Nightclub & Bar Show.
Watch the full episode to discover which marketing mistake almost all small businesses make, two things you must keep in mind to enhance customer engagement on social, when a brand should be (and shouldn’t be) promotional, and more!
On this On Foodable Side Dish, brought to you by the Foodable WebTV Network, we are joined by Employees Only mixologist & JBFA nominee Steve Schneider, who was also named “Bartender of the Year” by the Nightclub & Bar Show.
A marine-turned-mixologist, Schneider shares the importance of teamwork behind the bar and storytelling, and shares some stories of his own with Foodable video correspondent Yareli Quintana.
On this On Foodable Side Dish, brought to you by the Foodable WebTV Network, Foodable video correspondent Yareli Quintana sits down with Dave Nepove, who is both Director of Mixology for Southern Wine & Spirits of Northern California and the National President for the United States Bartenders' Guild.
A self-described “produce pusher,” Nepove says he "turns on light switches for a living," training bartenders who have not been properly trained before, and providing them with the tools for success. How does Nepove execute this? How are bartenders customizing traditional cocktails? What advice does he have for bartender education? And what separates an excellent bartender from just a really good mixologist?
Watch the full episode to find out!
On this On Foodable Side Dish, we are at the 2015 Nightclub & Bar Show with Andy Sparhawk, Craft Beer Program Coordinator at the Brewer’s Association.
Watch the full episode as Foodable host Kerry Finsand and Sparhawk discuss craft beer trends, hops, and the continuous growth of craft beer, including how this segment is breaking into larger markets.
On this On Foodable Side Dish, Foodable video correspondent Yareli Quintana takes us around the Nightclub & Bar Show floor in Las Vegas on a “cocktail crawl.” Yareli sits down with different brand owners and representatives to discuss flavor profiles, production techniques and history.
Watch the full episode to get a deeper look into some of the high-quality spirits that are refining the classics in cocktail culture.
In this On Foodable Side Dish, brought to you by the Foodable WebTV Network, Foodable Correspondent Yareli Quintana hits the heart of Downtown San Jose to sip on the the creative concoctions of cocktail bar and lounge 55 South. Its inviting, warm, intimate atmosphere is complete with handmade leather couches and urban-chic, floor-to-ceiling windows. Aside from the shelves usually jam-packed with more than 300 bottles of spirits, there is another interesting tidbit added to the recipe of 55 South’s success — the bartenders never usually had experience prior to their time behind the bar. Co-owners Paul Chun and Eric Nielsen, bartenders themselves, believe that it’s harder to train people out of bad habits and that it’s easier to train those with the hunger to learn. Feel iffy about ordering a drink from 55 South? Don’t.
Watch the full episode to see how this team whips up genius cocktails using old, fundamental concepts and fun, flavorful twists.
In this On Foodable Side Dish, brought to you by the Foodable WebTV Network, guest host Ross Perkins speaks with a veteran of tech startups, Johann Moonesing about his new startup endeavor. Equity Eats connects restaurant investors with chefs and provides software solutions to chefs so they can manage their restaurants and their investors can get real-time analytics about their investments' performances.
Watch the full episode above to how one of the restaurant concepts is being developed with the help of start up.
In this On Foodable Side Dish, brought to you by the Foodable WebTV Network, we bring you to the South Florida Brew Fest. Guest host, Paula Echevarria gets the inside scoop from local Miami breweries about the evolution of craft beer. Adam Fine, from Native Brewing discusses what makes craft beer so appealing to today's consumer.
Watch the full episode to see what has contributed to the growth of these beverages.
In this On Foodable Side Dish, brought to you by the Foodable WebTV Network, we bring you to a private dinner in Apartment A in Los Angeles hosted by the owner and chef of Taste Of Pace. Here, guests are transported into an indoor garden to enjoy a specially prepared meal. Chef Pace Webb gives us some insight to the unique format of the supper club and the dishes she will be serving.
Watch the full episode to see how this dining experience is unlike any other — from the aesthetics to the food flavors!
In this On Foodable Side Dish, brought to you by the Foodable WebTV Network, we’re spicing things up in San Francisco! Foodable correspondent Yareli takes us into the eclectic La Urbana in the Divisadero Corridor, where Executive Chef Julio Aguilera and Bar Manager Trent Simpson give us some insight on how La Urbana is differentiating itself in such a vast food city.
Watch the full episode to see how La Urbana pushes forward, and as we dig into some of the restaurant’s dishes and cocktails!
On this segment of On Foodable Weekly: Sidedish, brought to you by Foodable WebTV Network, guest host Rebecca Combs travels to Dallas,Texas to learn more about Cafe Momentum, an organization which helps young juvenille men who have recently been detained or released by teaching them about the restaurant industry through the use of "pop-up dinners," like the one here at Wolfgang Puck's Five Sixty restaurant.
Tune in to see how Cafe Momentum has the Dallas community talking! To learn more about this inspirational organization, please visit http://cafemomentum.org.
In this On foodable Side Dish, brought to you by the Foodable WebTV Network, L.A. Foodable Correspondent Lanee Lee brings us inside the JW Marriott in DTLA for the 2nd Annual May Mix-Off Competition.Watch the full episode as Lanee gets inside the minds of the four remaining mixologists — Christine Wiseman of La Descarga and No Vacancy; Joshua Lucas of Honeycut; Cari Hah; and Éva Pelczer representing Honeycut and Allumette.
What unique spin did they each put into their cocktails to get them into the final round? What will they bring to the Iron Chef-style showdown? The judges tell us what they’re looking for in a winning cocktail, and we get a front-row seat.
In this On foodable Side Dish, we attend the first annual Golden State of Cocktails in Los Angeles, an event that brings industry insiders together for one sole purpose: the art of designing a delicious drink. Watch the full episode as Foodable L.A. video correspondent Lanee Lee takes us on a drink tour of different spirits and gains insight on cocktail inspiration, aging processes and new brand variations (like a caviar vodka line) from different vendors and personalities in the Golden State cocktail game. Bottoms up!