The RestauRant Podcast

Episode 009 - Anthracite Cafe & Homemade Pizza

restaurantpod — Sun, 07 Jan 2018 19:46:35 -0400

Season two of the RestauRant rolls on! Welcome back to another week of the RestauRant where we are visiting the Anthracite Cafe in Wilkes-Barre, PA, another one of my absolute favorites. We'll talk about their wings and my criteria for the perfect wing.

This week in food and the recipe of the week are all about homemade pizza! I'm dropping recipes for homemade pizza dough and sauce and talking about making two homemade pies, a buffalo chicken pizza and a cheese pizza. I love making pizza homemade, and after this episode, I hope you will too.

Next week on the show, random recipe number two, and I talk about my New Year's prime rib recipe. For recipes from this episode and to interact in my fan-interactive segments, join my facebook group at http://www.facebook.com/groups/restaurantpod. You can also submit your own recipes for me to make! Bon appetit!

Aggregate Score (Anthracite Cafe, Wilkes-Barre, PA)

Atmosphere/Decor 10/10
Service 15/15
Drinks 10/10
Soups/Apps 20/20
Entree 20/30
Dessert -/10
Experience Score 5/5

TOTAL: 80/90

Summary: While the wings aren't perfect and could definitely stand to be drenched in sauce, this is a fantastic place with tons of amazing food, a wonderful drink menu, and is just one of the best dining experiences out there. If you're ever in Wilkes-Barre, stop by the Anthracite Cafe.

Hot Links

iTunes: https://itunes.apple.com/us/podcast/the-restaurant-podcast/id1288412061
Twitter: http://www.twitter.com/restaurantpod
Facebook: http://www.facebook.com/restaurantpod
Podbean: http://restaurantpod.podbean.com

You can also find the show on Spreaker, Stitcher, BluBrry, and many other podcatchers of your choice! Add my feed URL to your podcatcher of choice at http://restaurantpod.podbean.com/feed/.

Catch me every single week on the Epic Film Guys podcast, a film comedy podcast where we review flicks, talk news, and drink great booze! Visit us at http://www.epicfilmguys.com!

Music & Thanks

"Daybreak," "Big Much," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

"New York, 1924," "Midday Dance," "Crossing the Divide," and "Relaxing Piano Music" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Thank you to Wes of the ViaVHS Podcast for the amazing RestauRant artwork!

Episode 008 - Oaks Inn & Cutting Corners

restaurantpod — Thu, 04 Jan 2018 22:03:23 -0400

Happy New Year everyone and welcome to season two of the RestauRant podcast! Life, as it often does, got in the way over the holidays, so I decided to take a break from the show and focus on some other stuff. But I was still cooking and still visiting restaurants, so season two is gonna bust out of the gate with tons of new recipes and much, much more.

This week on the show, my review of one of my favorite Italian restaurants, the Oaks Inn in Endicott, NY, although the lowest rating is for something you might not expect. Also this week, I'm cooking one of YOUR recipes with a submission from David the Producer of the Unwritable Rant podcast! And this week in food, I talk about something I often do but rarely succeed at- cutting corners in the kitchen.

For recipes from this episode and to interact in my fan-interactive segments, join my facebook group at http://www.facebook.com/groups/restaurantpod. You can also submit your own recipes for me to make! Bon appetit!

Aggregate Score (Oaks Inn, Endicott, NY)

Atmosphere/Decor 8/10
Service 15/15
Drinks 7/10
Soups/Apps 10/20
Entree 30/30
Dessert 7/10
Experience Score 4/5

TOTAL: 81/100

Summary: This place makes an amazing steak exactly how I like it. Given that it is an Italian food place, however, the marinara sauce is embarrassing. There's a reason why I don't ever order pasta at this place.

Hot Links

You can also find the show on Spreaker, Stitcher, BluBrry, and many other podcatchers of your choice! Add my feed URL to your podcatcher of choice at http://restaurantpod.podbean.com/feed/.

Catch me every single week on the Epic Film Guys podcast, a film comedy podcast where we review flicks, talk news, and drink great booze! Visit us at http://www.epicfilmguys.com!

Music & Thanks

"Daybreak," "Big Much," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Epic Film Guys Intro written by Jordan Greene. Check him out on Instagram @jordangreenemusic and Facebook Jordan Greene Music, and look for Aviera coming soon!

Thank you to Wes of the ViaVHS Podcast for the amazing RestauRant artwork!

Quick Bites001 - Uno Chicago Grill

restaurantpod — Sun, 03 Dec 2017 13:47:12 -0400

Quick Bite Summary (Uno Chicago Grill, Vestal, NY)

Came in yesterday for a quick app and a drink at the bar. The good- the prickly pear margaritas were great! We also had the Uno Exotico margaritas and these were very sour, but still good (I imagine the strawberry version is probably better, but the idea of sour sounded better and did not disappoint).

The bad- the appetizer I ordered was chicken tenders with Fireball Whiskey BBQ sauce. First of all, these things cost $11, and I got FIVE little baby tenders that definitely come pre-packaged in a box. I know you try to turn a decent profit on apps and they have a good bit of the profit margin built into them, but someone could buy five pounds of chicken fresh and make these tenders for the same price. That's obscene, especially since they clearly were not breaded and made in-house and instead came from a box.

Worse still- Not only was the price point of the tenders obscene, but the sauce I ordered came brushed onto them. BRUSHED! You couldn't even spare a small dipping cup of sauce on the side for chicken tenders, a food whose very purpose is to be dipped into a sauce? Brushing sauce on them of course caused wholesale parts of the chicken tenders to be devoid of any sauce, so they just tasted like frozen breading. The sauce was good, too, but come on. Brushed onto chicken tenders? I have never been to a restaurant that doesn't serve a dipping sauce on the side for chicken tenders.

The bar was also extremely sticky as soon as we sat down. I had to be careful not to touch anything on the bar top because my hands would then stick to it.

I don't mind Uno for a drink, and the bartender Olivia was very nice and prompt with our drink orders, but I'll never eat food at the Uno again. This is not the first time I've been disappointed by your food, but it will be the last.

Hot Links

You can also find the show on Spreaker, Stitcher, BluBrry, and many other podcatchers of your choice! Add my feed URL to your podcatcher of choice at http://restaurantpod.podbean.com/feed/.

Catch me every single week on the Epic Film Guys podcast, a film comedy podcast where we review flicks, talk news, and drink great booze! Visit us at http://www.epicfilmguys.com!

Music & Thanks

"Daybreak," "Big Much," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Thank you to Wes of the ViaVHS Podcast for the amazing RestauRant artwork!

Episode 007 - Happy Thanksgiving 2017

restaurantpod — Sun, 26 Nov 2017 18:00:00 -0400

Hello and welcome to Thanksgiving 2017! This week, I celebrate what I'm thankful for this year on this wonderful holiday, and we've got not one, not two, but FOUR great recipes that landed on my table this year, but also that you can use all year 'round.

Hot Links

You can also find the show on Spreaker, Stitcher, BluBrry, and many other podcatchers of your choice! Add my feed URL to your podcatcher of choice at http://restaurantpod.podbean.com/feed/.

Catch me every single week on the Epic Film Guys podcast, a film comedy podcast where we review flicks, talk news, and drink great booze! Visit us at http://www.epicfilmguys.com!

Check out the recipe for the raspberry sweet rolls I made at https://www.twopeasandtheirpod.com/raspberry-sweet-rolls/.

A big thanks to Roger from The Kitchen Counter podcast for his amazing iTunes review. Please check out his great show at http://kitchencounterpodcast.com/.

Music & Thanks

"Daybreak," "Big Much," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

"New York, 1924," "Midday Dance," and "Relaxing Piano Music" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Epic Film Guys Intro written by Jordan Greene. Check him out on Instagram @jordangreenemusic and Facebook Jordan Greene Music, and look for Aviera coming soon!

Thank you to Wes of the ViaVHS Podcast for the amazing RestauRant artwork!

Episode 006 - Thanksgiving Prep & Meatloaf

restaurantpod — Sun, 19 Nov 2017 15:25:44 -0400

It's Sunday and we're just a few days away from Thanksgiving, to where you should be thinking about the preparations that will go into your meal. On this week's episode, I'll talk about the recipe I put together for the brine I'll be using on my turkey and I'm giving some tips to help you have a less-stressful turkey day overall.

Also this week, I have been doing a lot of cooking! I talked about my apple cider BBQ sauce in a previous episode, and this week it goes into some delicious fall-themed homemade pulled pork. And, in the recipe of the week segment this week, I'm geting weird with meatloaf. Granny Smith apples and Nitro milk stout? What could this mean?

Hot Links

You can also find the show on Spreaker, Stitcher, BluBrry, and many other podcatchers of your choice! Add my feed URL to your podcatcher of choice at http://restaurantpod.podbean.com/feed/.

Catch me every single week on the Epic Film Guys podcast, a film comedy podcast where we review flicks, talk news, and drink great booze! Visit us at http://www.epicfilmguys.com!

Music & Thanks

"Daybreak," "Big Much," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

"New York, 1924," "Midday Dance," and "Relaxing Piano Music" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Epic Film Guys Intro written by Jordan Greene. Check him out on Instagram @jordangreenemusic and Facebook Jordan Greene Music, and look for Aviera coming soon!

Thank you to Wes of the ViaVHS Podcast for the amazing RestauRant artwork!

Episode 005 - Chipotle Mexican Grill & Potato Mango Hash

restaurantpod — Sun, 12 Nov 2017 15:17:41 -0400

You voted, and I listened! This week on the show I'm hitting the road again to head to Chipotle Mexican Grill in Vestal, NY, a higher-end chain that prides itself on fresh food and fresh ingredients with a really quick turn-around time. Good friend of the show Dan from Netflix 'n Swill loves this place, so I know he's eager to hear how it turned out!

Also this week, aside from a kickin' red wine chocolate ganache that I'll talk about during this week in food, I decided to put a spin on this week's Recipe of the Week segment by buying a bunch of random ingredients and seeing what I could turn them into. The results were even more than I possibly could have expected.

Aggregate Score (Chipotle Mexican Grill, Vestal, NY)

Atmosphere/Decor 6/10
Service 10/10
Speed 15/15
Affordability 10/15
Ease 8/10
Food Quality 15/20
Food Variety 10/10
Experience Score 7/10

TOTAL: 78/100

Summary: The price point needs help, and the atmosphere was a little crowded. The food could've been warmer, but a ninety second turnaround for a well-seasoned steak bowl that definitely hit the spot at the moment? That's great stuff.

Hot Links

You can also find the show on Spreaker, Stitcher, BluBrry, and many other podcatchers of your choice! Add my feed URL to your podcatcher of choice at http://restaurantpod.podbean.com/feed/.

Catch me every single week on the Epic Film Guys podcast, a film comedy podcast where we review flicks, talk news, and drink great booze! Visit us at http://www.epicfilmguys.com!

Music & Thanks

"Daybreak," "Big Much," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

"New York, 1924," "Midday Dance," and "Relaxing Piano Music" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Epic Film Guys Intro written by Jordan Greene. Check him out on Instagram @jordangreenemusic and Facebook Jordan Greene Music, and look for Aviera coming soon!

Thank you to Wes of the ViaVHS Podcast for the amazing RestauRant artwork!

Episode 004 - Freezer Meals & Chicken Paprikash

restaurantpod — Sun, 05 Nov 2017 09:00:00 -0400

This week on the show, I'm not visiting another restaurant, but instead I'm doing a recipe inspired by Amanda, a friend of my wife's, who is about to have a baby and wanted some tips on freezer-friendly meals! I didn't go about it exactly that way, in that I didn't give recipes specifically for it, but instead I talked about a lot of great tips you can find here in the show notes about preparing food and sticking things in the freezer for later use. It also ties into This Week in Food, where I talk about doing things for yourself in your own kitchen and talk about a recipe for homemade BBQ sauce.

Also this week, I'm cooking another one of your repices! This was submitted by Emily Prokop of the Story Behind podcast! She sent a recipe inspired by her Hungarian heritage, a homemade chicken paprikash recipe you can find here: http://americanheritagecooking.com/2014/03/hungarian-chicken-paprikas-homemade-spaetzle/. I only did a few riffs on this recipe, it's simple and clean and delicious! Thank you Emily!

Frozen Food Tips!

Generally speaking, I never prep entire meals and then freeze them. I like cooking while ingredients are fresh, from scratch! But, with so many time constraints on me lately, and in thinking about this when Amanda posed the idea, I started to think about it! I already love making some things in bulk, but there are many things I make that I could easily freeze, and there are other things I can freeze at a certain stage of preparation and then pull out and go straight to the oven!

For starters, I already make pizza dough in bulk and freeze it before it rises. Then, it's as simple as taking it out and letting it thaw and rise before use! Just separate it into single-pie portions (my recipe makes enough for two) and stick it in a ziploc bag coated with olive oil.

As mentioned back on episode zero of the RestauRant, chicken pieces! I collect a few pounds and then cook them into a hearty soup, but, you can also just make bulk amounts of stock of any type- be it beef, chicken, turkey, vegetable, or what have you, and then freeze the stock! You could also easily make a huge amount of soup like my homemade chicken noodle and freeze that; when you thaw it, add the noodles and cook it just long enough to soften them before serving.

This is a big one I should do, but never have- lasagna! You can prepare the whole entire pan and then, rather than toss it into the oven, freeze it! Then you can take it out and put it right into the oven from the freezer and bake it. Pasta dishes on the whole were born for this sort of thing. Finish them right up to the baking stage and freeze, then you just have to pop them into the oven from the freezer, bake, and serve.

There are a lot of recipes that come together super well and the flavors marry better and better each and every time you prepare the dish. Things like chili, sloppy joes, and various stews get better the longer the flavors have to come together. You can make huge, huge batches of these in stock pots and freeze them in portioned containers or resealable bags and then just toss them into a pan on the stove or the microwave, heat and eat.

Also as a rule for the freezer, a lot of things can get purchased in bulk and frozen. We do a lot of "family pack" buying which is much, much less expensive than buying smaller packages. While I prefer fresh for some things, if you're making a chili or a meat sauce or something, buy some bulk ground beef and freeze it in 1-lb portions and then thaw as needed. Chicken is the same way.

As for chicken and turkey, cook some, rest it, then shred and freeze. Then you've got the base for a kickin' chicken or turkey salad ready to go once you thaw it. You could also add some BBQ sauce to the chicken and make some shredded chicken sandwiches.

I always store it in the fridge, but there's no reason you can't make huge batches of pizza or marinara sauce and then freeze them in portions for quick heating and serving. Whenever I make marinara sauce I make massive batches! Last week for the show I cooked up six full ball jars and we've still got five left.

What DON'T I recommend freezing?

~ Anything that requires a cheese sauce. You can always shred cheese in bulk and store it in portioned bags in the freezer, though!
~ If you're planning to make burgers. I love cooking my burgers with fresh ground beef.
~ Good cuts of steak. If it's something you're going to have to marinate before you cook it anyway, then you're okay.

Hot Links

You can also find the show on Spreaker, Stitcher, BluBrry, and many other podcatchers of your choice! Add my feed URL to your podcatcher of choice at http://restaurantpod.podbean.com/feed/.

Catch me every single week on the Epic Film Guys podcast, a film comedy podcast where we review flicks, talk news, and drink great booze! Visit us at http://www.epicfilmguys.com!

Music & Thanks

"Daybreak," "Big Much," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

"New York, 1924," "Midday Dance," and "Relaxing Piano Music" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Epic Film Guys Intro written by Jordan Greene. Check him out on Instagram @jordangreenemusic and Facebook Jordan Greene Music, and look for Aviera coming soon!

Thank you to Wes of the ViaVHS Podcast for the amazing RestauRant artwork!

Episode 003 - Italian Week & Ristorante Dell’Arco

restaurantpod — Sun, 29 Oct 2017 09:00:00 -0400

Hello and welcome to another episode of the RestauRant Podcast! This week it's Italian week here at the RestauRant, as I ventured out to a new restaurant here in my local area, Ristorante Dell'Arco in Endwell, NY! They just opened a few months ago, and we had a dinner worth remembering here. This restaurant gets my highest score yet on the show, and you'll hear all about it in the restaurant segment.

Also this week, with my frustration of the past two restaurants I've visited, I decided to make my own French Onion soup! My first attempt ever and it turned out just fantastic. Hear all about it in This Week in Food! Then, in the recipe of the week, you get a one-two punch with a homemade marinara sauce with homemade beef and lamb meatballs!

Next week, I'm cooking a recipe from a great friend of the show Emily Prokop of the Story Behind podcast, and I'm doing my first-ever special episode talking about freezer-friendly meals! For recipes from this episode and to interact in my fan-interactive segments, join my facebook group at http://www.facebook.com/groups/restaurantpod. Next week, we're going to a chain restaurant that I am loathe to revisit. Bon appetit!

Aggregate Score (Ristorante Dell'Arco, Endwell, NY)

Atmosphere: 8/10
Service: 15/15
Drinks: 7/10
Soups/Apps: 16/20
Entrees: 25/30
Dessert: 8/10
Experience: 5/ 5

Total: 84/100

Summary: While it was a little tight and the drink selection could be better, it boasts a fantastic, affordable menu with delicious Italian food and a wait staff that really cares. One of the best marinara sauces I've ever had. Very highly recommended!

Hot Links

You can also find the show on Spreaker, Stitcher, BluBrry, and many other podcatchers of your choice! Add my feed URL to your podcatcher of choice at http://restaurantpod.podbean.com/feed/.

Catch me every single week on the Epic Film Guys podcast, a film comedy podcast where we review flicks, talk news, and drink great booze! Visit us at http://www.epicfilmguys.com!

Music & Thanks

"Daybreak," "Big Much," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

"New York, 1924," "Midday Dance," and "Relaxing Piano Music" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Epic Film Guys Intro written by Jordan Greene. Check him out on Instagram @jordangreenemusic and Facebook Jordan Greene Music, and look for Aviera coming soon!

Thank you to Wes of the ViaVHS Podcast for the amazing RestauRant artwork!

Episode 002 - Lamentations at the Outback Steakhouse

restaurantpod — Sun, 22 Oct 2017 09:00:00 -0400

Welcome everyone to another week of the RestauRant podcast! This week, as voted by the members of our listener community, I have ventured out to the show's very first chain restaurant, which are the bane of my existence. I despise chain restaurants, but that's kind of the idea from which this show was originally born- me ranting about chains! This week I visited the Outback Steakhouse in Vestal, NY, and... well, what an experience it was.

Also this week, I was really craving some fall desserts in spite of the insane heat and humidity outside, so I decided to whip up a batch of apple crisp with a dreamy vanilla bourbon caramel sauce. Though the sauce wasn't exactly what I'd hoped it might turn out like (and I re-made it on editing day for a fresh batch of crisp I'll be making), it turned out great. Check it out in the Recipe of the Week!

For recipes from this episode and to interact in my fan-interactive segments, join my facebook group at http://www.facebook.com/groups/restaurantpod. Next week, I try out a new restaurant in Endicott, NY. Bon appetit!

Aggregate Score (Outback Steakhouse, Vestal, NY)

Atmosphere: 6/10
Service: 15/15
Drinks: 5/10
Soups/Apps: 8/20
Entrees: 4/30
Dessert: ----
Experience: 2/ 5

Total: 40/90

Summary: It's clean and the service was great, but the meal was highway robbery at best and a dismal failure at worst. From an unseasoned steak not even plated properly to a floury soup and a drink that was mostly ice, this is dining done wrong and dining done bad. Avoid it at all costs.

Hot Links

You can also find the show on Spreaker, Stitcher, BluBrry, and many other podcatchers of your choice! Add my feed URL to your podcatcher of choice at http://restaurantpod.podbean.com/feed/.

Catch me every single week on the Epic Film Guys podcast, a film comedy podcast where we review flicks, talk news, and drink great booze! Visit us at http://www.epicfilmguys.com!

Music & Thanks

"Daybreak," "Big Much," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

"New York, 1924," "Midday Dance," and "Relaxing Piano Music" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Epic Film Guys Intro written by Jordan Greene. Check him out on Instagram @jordangreenemusic and Facebook Jordan Greene Music, and look for Aviera coming soon!

Thank you to Wes of the ViaVHS Podcast for the amazing RestauRant artwork!

Episode 001 - Number 5 & Reductions

restaurantpod — Sun, 15 Oct 2017 09:00:00 -0400

Hello and welcome everyone to the first episode of the RestauRant podcast! I am Nick Haskins, and I will be your guide on this journey of food. In this week's show, we're talking about reductions and the importance of reduction and concentration of flavor. This theme carries through "This Week in Food" right through the end to the "Recipe of the Week" segment, and I'll discuss the importance of this incredible technique throughout the show.

Also on the show this week, the premiere of the Restaurant segment, where I visit a restaurant and give a full review and breakdown of my experience. This week I visited a Binghamton, NY staple in the Number 5 Steakhouse, which is nearing 40 years in service after being a firehouse way back in the 19th century. You'll hear a segment recorded live at the restaurant in Tableside, and I'll explain my aggregate score breakdown before giving it a rating.

In the Recipe of the Week segment this week, we're cooking an episode from Michelle Sutton posted over in Reserved Seating, which is Rigatoni with Beef & Onion Ragu. I made quite a few amendments to the recipe. Find out how things went for me!

For recipes from this episode and to interact in my fan-interactive segments, join my facebook group at http://www.facebook.com/groups/restaurantpod. Next week, we're going to a chain restaurant that I am loathe to revisit. Bon appetit!

Aggregate Score (Number 5 Restaurant, Binghamton, NY)

Atmosphere: 8/10
Service: 15/15
Drinks: 10/10
Soups/Apps: 8/20
Entrees: 12/30
Dessert: 10/10
Experience: 5/ 5

Total: 68/100

Summary: A great atmosphere with fresh bread and a good, local-featuring drink menu saves what would be an otherwise dismal score thanks to extremely underwhelming soup and a completely unseasoned steak.

Hot Links

Twitter: http://www.twitter.com/restaurantpod
Facebook: http://www.facebook.com/restaurantpod
Podbean: http://restaurantpod.podbean.com

I'll be hitting more podcatchers coming soon! Meantime, add my feed URL to your podcatcher of choice at http://restaurantpod.podbean.com/feed/.

Catch me every single week on the Epic Film Guys podcast, a film comedy podcast where we review flicks, talk news, and drink great booze! Visit us at http://www.epicfilmguys.com!

Music & Thanks

"Daybreak," "Big Much," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

"New York, 1924," "Midday Dance," and "Relaxing Piano Music" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Epic Film Guys Intro written by Jordan Greene. Check him out on Instagram @jordangreenemusic and Facebook Jordan Greene Music, and look for Aviera coming soon!

Thank you to Wes of the ViaVHS Podcast for the amazing RestauRant artwork!

Episode 000 - Welcome to the RestauRant Podcast!

restaurantpod — Thu, 21 Sep 2017 23:09:49 -0400

Hello and welcome to episode zero of the RestauRant podcast! I'm Nick Haskins, and welcome to my culinary journey of rants, raves, and ridiculously good food. This is a "test" episode of the show that outlines the general format and introduces all of the general segments.

Being that this is episode zero, some things aren't ready quite yet... such as the "Restaurant Segment" which will include Tableside, a small piece recorded live at every restaurant. Most of it, however, is ready! I hope you enjoy this inaugural journey as I prepare to rant and rave about all things food.

For recipes from this episode and to interact in my fan-interactive segments, join my facebook group at http://www.facebook.com/groups/restaurantpod. Also, being that this is episode zero, please leave any feedback for me as well!

Hot Links:

Twitter: http://www.twitter.com/restaurantpod
Facebook: http://www.facebook.com/restaurantpod
Podbean: http://restaurantpod.podbean.com

I'll be hitting more podcatchers coming soon! Meantime, add my feed URL to your podcatcher of choice at http://restaurantpod.podbean.com/feed/.

Catch me every single week on the Epic Film Guys podcast, a film comedy podcast where we review flicks, talk news, and drink great booze! Visit us at http://www.epicfilmguys.com!

Music in this episode:

"Daybreak," "Big Much," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

"New York, 1924" and "Midday Dance" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Epic Film Guys Intro written by Jordan Greene. Check him out on Instagram @jordangreenemusic and Facebook Jordan Greene Music, and look for Aviera coming soon!