PODCAST · arts
Side Dish
by 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!
Episodes
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Tarot Cards and Burlesque Sideshows, Make This Bona Fide Speakeasy Stand Out
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...
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Izzy's Fish and Oyster Dives into Fort Myers
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...
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Pastoral Artisan Cheese, Bread & Wine Has a Unique Role in Chicago's Food Scene
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.…
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Winemaking Sparking Consumer Interests
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...
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More than Popcorn: iPic Theaters Brings the Restaurant Dining Experience to the Movies!
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...
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Decades of Fresh Seafood Make Ray's Boathouse a Catch for Seattle Locals
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...
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On Foodable Side Dish: Best of 2016
"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...
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American Sushi Chef Robby Cook Lets His Skills Do the Talking
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...
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EMMY SQUARED BRINGS DETROIT-STYLE DEEP DISH PIZZA TO NEW YORK
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...
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CHEF CEDRIC VONGERICHTEN PERSONALIZES PERRY ST'S MENU WITH SEASONALITY
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…
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Restaurant Design: How SSA Nails Down Their Clients' Design Needs
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…
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Duffy's and PDQ Dish Out Trends and Insights From Marketing + Operations Summit 2016
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...
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How the Foraged Menu at The Willows Inn Reflects Lummi Island
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…
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Korean and Italian Cuisine 'Blossoming' at Modern-American Restaurant Piora
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...
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How The Organic Coup is Cleaning Fast Food, One Chicken at a Time
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…
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"Top Dish" Round Two: Vancouver's Cinara
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...
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CHEF ILAN HALL REFINES HIS CULINARY VOICE WITH 'ESH'
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...
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Farmigo Brings the Farmers Market Online, Ups the Bottom Line for Local Farmers
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…
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Dish Society Proves 'Flex-Casual' Model Could Compete With Fast Casual
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…
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Dirt Candy: Changing the Way Diners Eat (and Think About) Vegetables
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…
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Mamnoon: A Modern Union of Middle Eastern Cuisines
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…
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Vancouver's Food Truck Scene is On a Roll
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…
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Hyper-Local Partnerships: Whole Foods Breaks Bread With Funky Buddha Brewery
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…
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In Chicago, a Michelin-Starred Restaurant Lives in a Concert Hall
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...
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The British Street Food Awards Mark a Mobile Revolution
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…
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The Best Footage of 2015
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,...
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On Foodable Side Dish: How Project Juice Stays Ahead of the Competition in a Newly Health-Obsessed World
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...
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On Foodable Side Dish: How Classically French-Trained Leah Cohen Found Her Niche in Southeast Asian Cuisine
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…
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This London Street Food Vendor Offers Only One Ingredient on His Menu
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...
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Get to Know Some of the Vendors at the Year-Round Boston Public Market
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...
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Tech & Marketing Insight From Global Restaurant Brand Leaders
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’...
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LA Farmers Feeding the Local Restaurant Scene
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...
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How Hakkasan Is Driving Dessert Sales
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...
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Top Takeout Food Trends in the UK
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...
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Brooklyn Brewery Builds Loyalty Through Education
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...
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The Epicenter of Ireland's Booming Craft Beer Scene
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…
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NYC's Secret Summer Popup — Farm-to-Bar Meets Urban Jungle
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…
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Wild Kitchen — A Supperclub That Spotlights Foraging in the Bay Area
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…
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Farm-to-Fork — Exploring Boston's Rooftop Farms
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…
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Le District's Executive Culinary Director Takes Us on a Food Tour of the Manhattan French Food Emporium
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…
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NYC Cider Bar Wassail — Exploring America's Fastest Growing Alcoholic Beverage
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...
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How to Maximize Your Restaurant Brand's Digital Marketing Efforts
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…
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Teamwork & Storytelling With Marine-Turned-Mixologist Steve Schneider
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...
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Bartending Tools for Success
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'...
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Craft Beer Trends & Developments with Andy Sparhawk of the Brewer's Association
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,...
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Cocktail Crawl — Refining the Classics in Cocktail Culture
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...
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Bartenders Without Experience the New Experience at 55 South
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...
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Tech Startup Equity Eats Helps to Launch Restaurant Concepts
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...
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The 411 on the Miami Craft Brew Scene
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...
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Secret Garden Dining Experience
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...
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ABOUT THIS SHOW
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!
HOSTED BY
Foodable TV
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Frequently Asked Questions
How many episodes does Side Dish have?
Side Dish currently has 55 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is Side Dish about?
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...
How often does Side Dish release new episodes?
Side Dish has 55 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to Side Dish?
You can listen to Side Dish on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts Side Dish?
Side Dish is created and hosted by Foodable TV.
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