Industry Only at The Cheese Store – Détails, épisodes et analyse

In the Season Two debut of Industry Only at the Cheese Store, hosts Dominick DiBartolomeo and Andy Wang sit down with Chef Michael Cimarusti of Providence, LA’s two-Michelin-starred institution. The guys talk with Michael about evolving as a chef, the importance of sourcing high-quality sustainable ingredients, and the big plans he has for celebrating 20 years of Providence in 2025. You can find more about Michael Cimarusti & Providence at www.providencela.com or on Instagram at instagram.com/cimarustiLA

Great to be back for Season Two. We've got some fun stuff planned.

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Dom & Andy have a conversation about how Dom sources new products for The Cheese Store overseas, what it's been like working with the incredible team at Leopardo, and what restaurants in town they're loving or excited to see open. Plus Andy recounts the time Los Angeles turned on Bobby Flay and Dom has controversial opinions about the city's geography.

We're going on hiatus for August while we cook up an even bigger and better season two. We can't thank you enough for supporting the podcast. We'd love to hear your thoughts on the pod, so please reach out and say hi! Shoot us an email at industryonlyatthecheesestore@gmail.com or reach out to us on IG at www.instagram.com/industryonlyatthecheesestore

Today we’re sitting down with our good friend, barbecue legend Burt Bakman of Slab BBQ, to talk about ditching real estate for brisket, how to find barbecue inspiration in unexpected places, and why it's important for a Pitmaster to take naps wherever they can. Want to win two tickets to the feast at Revelry Las Vegas, a new food festival from Wynn? Leave a rating or review on the podcast platform of your choice, take a screenshot, and tag us on Instagram with it at https://www.instagram.com/industryonlyatthecheesestore *Travel and lodging not included If you’re loving the podcast, here’s what you can do to help us grow: 1) Let us know what you thoughts in the Q&A, the comment section on YouTube, or on Instagram at www.instagram.com/industryonlyatthecheesestore 2) Hit the subscribe button on YouTube and/or the podcast platform of your choice: www.linktr.ee/industryonlyatthecheesestore 3) Tell a friend!

Thanks to Big Noise for sponsoring the podcast. Learn more about Big Noise at https://bignoisebeer.com/ Industry Only at The Cheese Store is produced by Monterey Podcasting: www.montereypodcasting.com

Dominick DiBartolomeo & Andy Wang sit down with Liwei Liao in the tasting room of The Cheese Store of Beverly Hills for a conversation about how dry-aging lets you enjoy seafood in its purest form, how the process has shifted Liwei's thinking on the "wild-caught" vs. "farm-raised" salmon debate, and what it's been like to see his product featured on the menus of some of Los Angeles' most in-demand restaurants. Want to win two tickets to the feast at Revelry Las Vegas, a new food festival from Wynn? Leave a rating or review on the podcast platform of your choice, take a screenshot, and tag us on Instagram with it at https://www.instagram.com/industryonlyatthecheesestore. (Travel and lodging not included)

Thank you for tuning in to our debut episode. We want to foster a community for food lovers of all kinds, but we're going to need your help to do it. If you enjoyed the episode, here's what you can do: 1) Let us know what you thought in the comments below or on Instagram at www.instagram.com/industryonlyatthecheesestore.

2) Hit the subscribe button on YouTube and/or the podcast platform of your choice (linktr.ee/industryonlyatthecheesestore)

3) Tell your friends! These three things will help the show be discovered by more people, which in turn will help us keep delivering insights, ideas, and joyful conversations with talented chefs, celebrities, writers, mongers, executives, and event-planners in the hospitality industry and beyond. Thanks to Big Noise for sponsoring the podcast. Learn more about Big Noise at https://bignoisebeer.com/ Industry Only at The Cheese Store is produced by Monterey Podcasting: www.montereypodcasting.com

Get acquainted with The Cheese Store basement ahead of the launch of Industry Only at The Cheese Store, premiering Friday May 3rd.

Follow us on socials: @industryonlyatthecheesestore

Dom & Andy sit down with the exceptionally talented Sean Macdonald to talk about his restaurant design philosophy, making elevated food in small kitchens, and how a Canadian came to LA and opened two of the hottest restaurants in the city one after the other.

Reach out to us via email at industryonlyatthecheesestore@gmail.com. We'd love to hear from you.

Find Sean: www.instagram.com/seanymacd

Dom & Andy react to a headline about the quality of pizza in Los Angeles and dive in to the origin of how the right mix of slightly insane chefs, some good old fashioned competition, and a "no business" philosophy helped Andy's Industry Only parties become one of the best hangs in the city.

Dom & Andy sit down with Adrienne Borlongan, founder of Wanderlust Creamery and author of The World of Ice Cream, to talk about ice cream as a cultural touchstone, how mixology was a perfect stepping stone to Wanderlust, and what lessons she learned from the viral success of Wanderlust's White Rabbit experiment.

Get The World of Ice Cream and find out more about Wanderlust at https://www.wanderlustcreamery.com

We'd love to hear from you! Send us an email: industryonlyatthecheesestore@gmail.com

Dom & Andy welcome Chef Ari Rosenson to the Cheese Store basement. Ari is the VP of Food & Beverage Operations for the Wolfgang Puck Fine Dining Group and the Executive Chef at Spago Beverly Hills, the group's flagship restaurant. His journey began as a prep cook at the young age of 16 for Spago, and he's remained alongside Wolfgang Puck ever since. Tune in to hear how Ari and his team are constantly reinventing the restaurant and guest experience to reach new levels of hospitality with exciting projects in the pipeline.

Follow Ari on Instagram @ari.rosenson

We'd love to hear from you. Reach out by email at industryonlyatthecheesestore@gmail.com or on Instagram at @industryonlyatthecheesestore

The legend Chris Bianco joins Dom & Andy to talk about food, philosophy, and what it means to feed the soul. Find all things Chris Bianco at www.instagram.com/pizzeriabianco We'd love to hear from you. Send us a DM on instagram (@industryonlyatthecheesestore) or email us at industryonlyatthecheesestore@gmail.com