Sun.Feb 11, 2024

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Sherry And Stew For V-Day!

The Wine Knitter

Valentine’s Day is fast approaching, and I’m avoiding the commercialism that comes with it. While some may be rushing to buy flowers, candy, sparkling wine, or rosé to commemorate this day, I’m opening a bottle of sherry and pairing it with a shrimp and bean stew! Yes, that’s right…Sherry! Sherry is known for its aromatic, salty, and nutty profile and styles runs from dry to sweet, although the majority of sherry produced is dry.

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219. Restaurant Technology Guys Podcast Ep. 219 – How to Turn Your Restaurant into a Media Powerhouse: Insights from Shawn Walchef

Restaurant Technology Guys

Introduction In this world of technology and telecommunication, restaurants have more opportunities to grow their brand than ever before. Yet, some may ask, “how exactly can restaurants leverage their businesses into media powerhouses?” In this article, we discuss how to accomplish this feat, using the insights of Shawn Walchef, the seasoned owner of Cali BBQ Media, as shared on the Restaurant Technology Guys podcast.

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'Thank You Please Come Again' is an ode to the food of Southern gas stations

The Salt

NPR's Debbie Elliott talks with photographer Kate Medley about her book, "Thank You Please Come Again," on eateries in Southern gas stations. She also speaks with Otha Campbell who helps run one.

Book 71
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King cake is a Mardi Gras tradition in New Orleans. Locals voted for the best one

The Salt

NPR's Debbie Elliot speaks with Ian McNulty, a food culture writer for nola.com about Mardi Gras cakes and the first Mardi Gras king cake bracket.

Food 51
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Recruit and Retain New Blue-Collar Talent

Blue-collar jobs have a branding problem. One company, GEON, partnered with Paycor to find the solution. Learn how to attract, engage, and retain blue-collar employees, helping them build meaningful careers – and support your company’s goals.