최고 Tony Pascall 팟캐스트 (2024)

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SE02-EP07 - Erni Vales 38:15

2d ago38:15

38:15

Erni Vales says: Someone recently told me I was old now, for the first time in my life I found that statement to be so funny. Yes, I have been here now many years but old, I don’t think so. It’s true I was painting subways cars in the 80s at a feverish pace which has brought me “legitimacy” in the graffiti art andcommercial world, a world that I re…

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Audrey Saunders: Queen Mother of The Cocktail Renaissance 37:11

2d ago37:11

37:11

This is a Vintage Selection from 2006 The Banter The Guys discuss a new trend in 2006: the Avant-garde cocktail. Is it a drink? A chemistry experiment? Hear their take on it. The Conversation The Restaurant Guys catch up with Audrey Saunders the year after opening The Pegu Club. They talk about old books and the problem with soda guns. Audrey discu…

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Tony Abou-Ganim, Modern Mixologist 47:14

5d ago47:14

47:14

The Banter The Guys find that maps of bars from the Victorian era were created with a very different purpose than expected. The Conversation The Restaurant Guys are eager to hear from Tony Abou-Ganim’s about Negroni week in Dubai. From running spirits competitions to writing to charity work, Tony shares what he’s doing to leave a legacy for those w…

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SE02-EP06 - Ryan Ferrell aka The Wheelbarrow 36:31

9d ago36:31

36:31

Ryan Ferrell, aka The Wheelbarrow, is an artist and urbanart historian from Arizona, now living in Miami. Since 2002, he has exhibited his diverse visual art styles in Wynwood. Inspired by the area's fading fashion district, he created a unique screen-printing performance called Live FashionVandalism. His unique style, called Amorphism©, reflects t…

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Frank Brunacci: Truffles from Down Under 34:46

10d ago34:46

34:46

This is a Vintage Selection from 2012 The Banter The Guys talk about the decline of professional food writing and support by the media. Is it good that many amateur voices have drowned out the professional ones? The Conversation The Restaurant Guys reach around the world to talk with Frank Brunacci, King Truff, provider of excellent Australian truf…

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Ben Shewry Finds Uses for Obsession 59:23

12d ago59:23

59:23

The Banter The Guys try some homemade Applejack. You can’t taste it, but learn about this centuries-old northern American spirit and why Johnny Appleseed was really planting those apples! The Conversation The Restaurant Guys welcome chef-owner of Attica, a restaurant regularly ranked among the best in the word. Attica is just outside Melbourne, Aus…

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SE02-EP05 - Danelle Pino & Michele Pino Nuno @WYN317 Gallery 28:45

16d ago28:45

28:45

Since its inception in 2013 by sisters Danelle Pino and Michele Pino Nuno, WYN 317 has emerged as a dynamic gallery that highlights Miami’s exceptional urban environment with a local flair. This authentic space brings together fresh talent, mid-career artists, and established creators from both the local and international scenes. With a focus on ae…

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Ted Lange: Your Love Boat Bartender 36:31

17d ago36:31

36:31

This is a vintage episode from 2012 with special introduction by Sother Teague in 2024 The Banter The Guys invite mixologist Sother Teague to introduce this vintage selection about his and America’s favorite bartender of the 1970s Isaac from The Love Boat, actor Ted Lange. After some reminiscing, Sother shares where Isaac has left his mark on pop-c…

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Robert Simonson Gets in The Mix 51:26

19d ago51:26

51:26

The Banter The Guys discuss the pros and cons of “Best of” lists and how they would rank some colorful local watering holes. The Conversation The Restaurant Guys welcome acclaimed writer Robert Simonson, a cocktail enthusiast and expert. They devise a dream team of restaurant reviewers, bond over a love of hot dogs and discuss an exclusive gin that…

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SE02-EP04 - Tony Firpi @Devious Elements Apparel 40:13

23d ago40:13

40:13

Jose Antonio "Tony" Firpi, a photographer and graphic artist, founded Devious Elements Apparel (DEA) in 2015, inspired by the rich and diverse art scene of South Florida. His artistic vision is shaped by the influences of iconic figures such as David La Chapelle and Annie Leibovitz. Tony's creations are infused with the bold colors, urban flair, an…

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Lindsey Williams: Taking Soul Food to a Whole ‘Nutha Level 35:00

24d ago35:00

35:00

This is a vintage selection from 2006 The Banter The Guys discuss their recent trip to the Bastianichs’ relatively new restaurant Del Posto in NYC. It manages to be opulent, friendly and “New York” all at once while serving delicious meals. The Conversation The Restaurant Guys connect with soul food royalty Lindsey Williams author of Neo Soul: Taki…

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Melba Wilson: Queen of Soul Food 52:18

26d ago52:18

52:18

The Banter The Guys discuss the most sought-after restaurant in France which is probably not what you think. The Conversation The Restaurant Guys are thrilled to meet soul food royalty Melba Wilson. Melba recounts her childhood centered around food and frugality which is what led her to where she is today. She brought gospel brunch to Windows on th…

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SE02-EP03 - Sergio J. Quiñonez a.k.a. SURGE 37:47

30d ago37:47

37:47

Sergio J. Quiñonez a.k.a. SURGE, a Postgraffisim artist with roots in Los Angeles and a upbringing in Miami, has taken his bold artistic vision from his sketchbooks to the vibrant streets of South Florida and beyond. His fascination with cartoons and striking colors, along with a passion for hip hop culture, has shaped his creative identity. Surge'…

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Jacques Torres: Mr. Chocolate Loves NY 36:20

1M ago36:20

36:20

This is a Vintage Selection from 2007 The Banter The Guys talk about the idea of “forbidden foods” and the ethics of whether to seek them out as a travel article suggests. The Conversation The Restaurant Guys dig into the details (and a box) of chocolate with chocolatier Jacques Torres. They discuss sourcing, technique, perishability and the transc…

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Jacques Torres: A World of Chocolate 48:02

1M ago48:02

48:02

The Banter The Guys discuss the fall of one of Mark’s old employers where you may have enjoyed a "fest." The Conversation The Restaurant Guys have a talk with Jacques Torres, Mr. Chocolate, while enjoying the fruits of his labor. They discuss sourcing high quality ingredients, the future of the cacao bean and why his hot chocolate is so incredible.…

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SE02-EP02 - JP Williams @ the Miami Art Society gallery 42:58

1M ago42:58

42:58

Founded in 2019, Miami Art Society gallery is led by JP Williams, who has been active in the art world for over ten years. His background includes various roles such as art handling, project management, curation, and event coordination. Williams has worked with many respected galleries and institutions in Miami, bringing a diverse set of skills to …

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Charlie Trotter: A Pillar in American Cuisine Gone Too Soon 50:13

1M ago50:13

50:13

The Banter The Guys reply to a listener email about a faux pas in his favorite restaurant. They address how to craft a complaint for the best result including ingratiating yourself with the management. The Conversation The Restaurant Guys welcome back Chef Charlie Trotter to hear what’s going on in Chicago and Las Vegas, especially during challengi…

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Jose Garces: A Philadelphia Story 52:57

1M ago52:57

52:57

The Banter The Guys talk about fast food and the Super Size Me guy, Morgan Spurlock, a former guest on the show whose work impacted their lives. The Conversation The Restaurant Guys catch up with Chef Jose Garces in his busy kitchen to discuss his story from Spain to New York to Philadelphia. Chef and The Guys both opened up restaurants in October …

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SE02-EP01 - Keds & the DAM Crew 42:10

1M ago42:10

42:10

Meet Steven Reyes, a.k.a. KEDS, a true Miami graffiti pioneer who has been burning with the DAM Crew (The Artistic Mpire) since 1989. He offers a fascinating glimpse into the origins of the Miami graffiti scene, recounting tales from the infamous Miami penits, the legendary I-95 wall, and the abandoned RC Cola factory building. @kedsdamcrew727…

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Jim Meehan: PDT Speakeasy Cocktails 50:33

1M ago50:33

50:33

The Banter The Guys talk about Calvados, what makes it special and why we should taste a wide range of spirits to find the ones you truly enjoy. To this end they run The Spirits Project at their restaurant where they offer samplings of high-end spirits at cost to consumers to further community and conversation. It’s still happening in 2024. If you’…

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Jim Meehan: Cocktails at Home 58:41

2M ago58:41

58:41

The Banter The Guys talk about sourcing products for their restaurants through relationships with local farms and hobbyists. Catherine Lombardi, Mark’s grandmother and the inspiration for his restaurant of the same name, had family heirloom vinegar pots brought from Italy. The Guys recently began experimenting and making vinegar. Hear how it’s goin…

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Steven Rinella: A Wild Meal 37:21

2M ago37:21

37:21

This is a Vintage Selection from 2006 The Banter The Guys discuss new trends in desserts as Francis nurses his sugar hangover. The Conversation The Restaurant Guys hear the tale of Steven Rinella’s experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier’s book Le Guide Culinaire. From turtles to elk to…

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Jon Ross (Master Sommelier and Stage Left Alum): Comes Home From Australia 32:38

2M ago32:38

32:38

The Banter The Guys share a funny review of their restaurant, Catherine Lombardi, that was rated in “gold chains.” The Conversation The Restaurant Guys are joined by Jon Ross, former employee, Master Sommelier now wine importer and author. They reminisce about time together early in Jon’s career and follow his path that led him to where he is today…

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Thomas Keller: One Chef on Two Coasts 36:41

2M ago36:41

36:41

This is a Vintage Selection from 2006 The Banter The Guys discuss WalMart’s announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart’s marketing choice have on the American farmer? The Conversation The Guys welcome Thomas Keller, who holds multiple three-star ratin…

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Tim Hollingsworth Doesn’t Break the Chain 53:13

2M ago53:13

53:13

The Banter The Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my! The Conversation The Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain. Chef discusses rising up through the ranks at…

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Steve Olson: Dean of Mezcal Talks Drinks with Dinner 54:32

2M ago54:32

54:32

The Banter The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own. The Conversation The Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of me…

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Sother Teague: Owner of Amor y Amargo is Just Here for the Drinks 52:47

2M ago52:47

52:47

The Banter The Guys sound the alarm that what’s in your bottle is not what it used to be and find out Francis’ favorite ice cream. The Conversation The Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier, his multitude of establishments and his viral video last year. Be sure to listen to find out how yo…

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BONUS! Eric Ripert: Outstanding Chef in the US and Beyond 37:24

2M ago37:24

37:24

**If you’d like to become a Restaurant Guys Regular to get two extra episodes per month, all episodes commercial-free, bonus content and Restaurant Guys Regular events, subscribe here: https://www.buzzsprout.com/2401692/subscribe This is a Vintage Selection from 2007 The Banter The Guys discuss the virtues of boiling water and wine, the former bein…

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Danny Meyer: "Setting the Table" Before Shake Shack Went Worldwide 23:53

2M ago23:53

23:53

This is a Vintage Selection from 2007 The Conversation The Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys’ favorite restaurants. Check out the secret to his success across multiple venues. The Inside Track The Guys have the inside scoop of what it's like to work for Danny Meyer and his orga…

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