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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576: TASTE Travels: Eating Really Well In Philadelphia with Tyler Akin and Muhammad Abdul-Hadi
Manage episode 477833743 series 2327719
Content provided by Matt Rodbard and Aliza Abarbanel. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Matt Rodbard and Aliza Abarbanel 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.
We are excited to bring you this episode. Recently Matt headed out of the studio to visit Philadelphia, one of America’s great food cities, to check out the scene and report back on his findings. He visited bakeries and coffee shops and stopped by a really cool cookbook store. He felt the incredible spice and vibes at Kalaya and met a bunch of new friends along the way.
In this episode, we speak with Tyler Akin, the chef of Bastia, an exciting tribute to the food of Sardinia and Corsica. We also catch up with Muhammad Abdul-Hadi, who runs the mission-driven Down North Pizza and is the author of a terrific new cookbook, We the Pizza. Throughout the episode, Matt and Aliza chat about some exciting food and drink discoveries.
Mentioned on the episode: Bastia, Down North Pizza, Fork, New June, Mighty Bread, Kalaya, Isgro Pastries, Loratta's, Binding Agents.
Save our Google Map of all the places mentioned in the episode.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
604 episodes
Share
Manage episode 477833743 series 2327719
Content provided by Matt Rodbard and Aliza Abarbanel. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Matt Rodbard and Aliza Abarbanel 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.
We are excited to bring you this episode. Recently Matt headed out of the studio to visit Philadelphia, one of America’s great food cities, to check out the scene and report back on his findings. He visited bakeries and coffee shops and stopped by a really cool cookbook store. He felt the incredible spice and vibes at Kalaya and met a bunch of new friends along the way.
In this episode, we speak with Tyler Akin, the chef of Bastia, an exciting tribute to the food of Sardinia and Corsica. We also catch up with Muhammad Abdul-Hadi, who runs the mission-driven Down North Pizza and is the author of a terrific new cookbook, We the Pizza. Throughout the episode, Matt and Aliza chat about some exciting food and drink discoveries.
Mentioned on the episode: Bastia, Down North Pizza, Fork, New June, Mighty Bread, Kalaya, Isgro Pastries, Loratta's, Binding Agents.
Save our Google Map of all the places mentioned in the episode.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
604 episodes
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Similar to This Is TASTE
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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continue reading
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