Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
…
continue reading
Content provided by Cru Cellars Tampa. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Cru Cellars Tampa or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
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Cru 12: Sarah Belyeu, Wine Director and Manager of edison: food+drink lab
Archived series ("Inactive feed" status)
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This feed was archived on March 05, 2020 15:08 (
Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 216739122 series 2139686
Content provided by Cru Cellars Tampa. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Cru Cellars Tampa or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Jennifer, Sarah, and my umbrella
Is she a cheese-maker from Brooklyn? An organic farmer from Oklahoma? A genetic preservationist from St. Augustine? Yes!
A love of all things organic brought Sarah to wine, and wine brought Sarah to the attention of Chef Jeannie Pierola. That’s a pretty simple explanation for a really fascinating story, but you can’t expect much from the show notes.
When she isn’t juggling wine bottles at one of Tampa’s best restaurants, she’s helping to launch two new projects: swigamajig divebar and fishkitchen, and Counter Culture. On this podcast, Sarah spills the beans on those new restaurants, the difference between wine that’s grown versus wine that’s made, and what it’s like to work with Chef Pierola.
Featured wine: Clos de Luz “Azuda”
Featured Restaurant: El Puerto Restaurant and Grill
www.elpuertoybor.com
(813) 248-8222
1623 E 5th Ave., Tampa, FL 33605
The post Cru 12: Sarah Belyeu, Wine Director and Manager of edison: food+drink lab appeared first on Cru Cellars Tampa.
35 episodes
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Archived series ("Inactive feed" status)
When?
This feed was archived on March 05, 2020 15:08 (
Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 216739122 series 2139686
Content provided by Cru Cellars Tampa. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Cru Cellars Tampa or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Jennifer, Sarah, and my umbrella
Is she a cheese-maker from Brooklyn? An organic farmer from Oklahoma? A genetic preservationist from St. Augustine? Yes!
A love of all things organic brought Sarah to wine, and wine brought Sarah to the attention of Chef Jeannie Pierola. That’s a pretty simple explanation for a really fascinating story, but you can’t expect much from the show notes.
When she isn’t juggling wine bottles at one of Tampa’s best restaurants, she’s helping to launch two new projects: swigamajig divebar and fishkitchen, and Counter Culture. On this podcast, Sarah spills the beans on those new restaurants, the difference between wine that’s grown versus wine that’s made, and what it’s like to work with Chef Pierola.
Featured wine: Clos de Luz “Azuda”
Featured Restaurant: El Puerto Restaurant and Grill
www.elpuertoybor.com
(813) 248-8222
1623 E 5th Ave., Tampa, FL 33605
The post Cru 12: Sarah Belyeu, Wine Director and Manager of edison: food+drink lab appeared first on Cru Cellars Tampa.
35 episodes
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Similar to At the Wine Bar with Cru Cellars
Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
…
continue reading
The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
…
continue reading
Investigating every aspect of the food we eat
…
continue reading
The iFanboy.com Comic Book Podcast is a weekly talk show all about the best new current comic book releases. Lifelong friends, Conor Kilpatrick and Josh Flanagan talk about what they loved and (sometimes) hated in the current weekly books, from publishers like Marvel, DC, Image Comics, Dark Horse Comics, BOOM! Studios, IDW, Aftershock, Valiant, and more. The aim is to have a fun time, some laughs, but to also really understand what makes comic books work and what doesn’t, and trying to under ...
…
continue reading
Scheer Intelligence features thoughtful and provocative conversations with "American Originals" -- people who, through a lifetime of engagement with political issues, offer unique and often surprising perspectives on the day's most important issues.
…
continue reading
Comic Geek Speak is the best podcast about comic books for fans and new readers alike. Put together by a group of life-long comic geeks, it's 4-5 hours a week of comic book history, current comic news, and a general look at the industry. In addition to all the latest in comics talk, the show also features creator interviews, listener responses, contests, and trivia, lots of trivia. So listen in and experience all the joys of a Wednesday afternoon at the comic shop, from the comfort of your o ...
…
continue reading
Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world t ...
…
continue reading
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