Tinfoil Swans
Ein Podcast von Food & Wine - Dienstags
Kategorien:
35 Folgen
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Christine D'Ercole and the Bing Cherry Revelation
Vom: 17.9.2024 -
Raphael Brion and the Road to the 2024 Best New Chefs
Vom: 10.9.2024 -
Ti Martin and the Hospitality Revolution
Vom: 3.9.2024 -
Cheetie Kumar and the No Billy Joel Rule
Vom: 27.8.2024 -
Channing Frye and the Problem With Perfection
Vom: 20.8.2024 -
Priya Krishna and the Perfectly Translucent Onions
Vom: 13.8.2024 -
David Chang and the Face Full of Wasps
Vom: 6.8.2024 -
Pete Wells and the Suitcase Full of Sausage
Vom: 30.7.2024 -
Encore: Gregory Gourdet and the Epic Swim
Vom: 23.7.2024 -
Kevin Gillespie and the Restaurant of a Lifetime
Vom: 16.7.2024 -
Asma Khan and the Dream of Pirates
Vom: 9.7.2024 -
Will Poulter, Dave Beran, and The Bear
Vom: 2.7.2024 -
Encore: Rocco DiSpirito and the Very Bad Word
Vom: 25.6.2024 -
Claudia Fleming and the Perfect Clafoutis
Vom: 18.6.2024 -
Dan Giusti and the World's Fanciest Fluffernutter
Vom: 11.6.2024 -
Cody Rigsby and the Chicken Finger Math
Vom: 4.6.2024 -
Emeril and E.J. Lagasse and the Magical Butter Trolley
Vom: 28.5.2024 -
Lee Anne Wong and What Happens When It All Burns Down
Vom: 21.5.2024 -
Rodney Scott and the Two Dollar Bill
Vom: 14.5.2024 -
Daniel Boulud and the Cellar Full of Woodcocks
Vom: 7.5.2024
Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with a new series of intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Daniel Boulud, Guy Fieri, Mashama Bailey, and Maneet Chauhan, going deep on their formative experiences, the dishes and meals that made them, their joys, doubts and dreams, and what's still on the menu for them. Tune in for a feast that'll feed your brain and soul — and plenty of wisdom and quotable morsels to savor later. New episodes every Tuesday.
