A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
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Content provided by Mike and Duncan. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Mike and Duncan 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://ppacc.player.fm/legal.
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Bonus Episode: 50:50 with Glen Scotia and Loch Lomond Distilleries
Manage episode 486483841 series 3475100
Content provided by Mike and Duncan. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Mike and Duncan 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://ppacc.player.fm/legal.
This is a special episode! Mike and Duncan had the opportunity to an exclusive tasting session accompanied by Michael Henry, aka Michelle 'Enry, Master Blender, and Nick Bradley, Prestige Portfolio Manager, from The Loch Lomond Group.
The chaps get to try some spectacular, once in a lifetime whiskies. The new Elements of Campbeltown, Release No.1 Air. Limited to 100 individually numbered decanters, it is Glen Scotia's first ever 50 year old whisky. Distilled in 1973, and fully matured in refill American oak.
If that wasn't good enough Michelle and Nick pulled out a Loch Lomond 50 year old, matured in a careful selection of refill American Oak and then first fill Bourbon hogsheads, before a final finish in the finest first fill Oloroso hogshead for over five years.
95 episodes
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Manage episode 486483841 series 3475100
Content provided by Mike and Duncan. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Mike and Duncan 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://ppacc.player.fm/legal.
This is a special episode! Mike and Duncan had the opportunity to an exclusive tasting session accompanied by Michael Henry, aka Michelle 'Enry, Master Blender, and Nick Bradley, Prestige Portfolio Manager, from The Loch Lomond Group.
The chaps get to try some spectacular, once in a lifetime whiskies. The new Elements of Campbeltown, Release No.1 Air. Limited to 100 individually numbered decanters, it is Glen Scotia's first ever 50 year old whisky. Distilled in 1973, and fully matured in refill American oak.
If that wasn't good enough Michelle and Nick pulled out a Loch Lomond 50 year old, matured in a careful selection of refill American Oak and then first fill Bourbon hogsheads, before a final finish in the finest first fill Oloroso hogshead for over five years.
95 episodes
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Similar to Honest to a Malt
A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
…
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
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 ...
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…
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…
continue reading
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continue reading
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continue reading
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