Host Eli Kulp sits down with Nick Kennedy, chef and co-owner of several Philadelphia restaurants including Suraya, Pizzeria Beddia, R&D Cocktail Bar, and Condesa.
Nick describes his authentic training in Italian and Lebanese cuisine has inspired his current restaurant ventures, his memories of working alongside Eli in New York City, and how to keep restaurants afloat in the era of Covid-19.
Beverly Kim of Parachute and Wherewithall
Heather Marold Thomason Of Primal Supply Meats
Emilio Mignucci of Di Bruno's Brothers
The Cheese Chat
Cooking with Time
Communal Pop Up Kitchens and the Pandemic
Accessibility, Wine and New York City
Fighting the Food Desert
Mentors, Comradery, and Community
Fried Chicken, Ghost Kitchens and a History Lesson
Nostalgic Thai Cooking and Unstoppable Community Care
From Philly, to LA, to Italy, and Back with Marc Vetri
Starting from the Soil Up: Conversations with Agricultural Leaders at the Food Forever Event
Restaurants and Community with former Philadelphia Mayor, Michael Nutter
The Critique Cycle, with Restaurant Critic Craig LaBan
What's Next, with Restaurant Critic Craig LaBan
Reducing Food Waste, with Eco-Chef Tom Hunt
The NYC Restaurant Scene, with Mario Carbone
Seizing THIS Moment (Pt. 3): Equality
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