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Yahoo
5 days ago
- Business
- Yahoo
Funding a restaurant is a beast - here's how one chef tackled it
Listen and subscribe to The Big Idea with Elizabeth Gore on Apple Podcasts, Spotify, or wherever you find your favorite podcast. This week on The Big Idea with Elizabeth Gore, chef and restaurateur Russell Jackson joins the show to answer the question: How do I fund a small business? Jackson breaks down all the different ways he has financed his restaurants in the past and offers his pros and cons to the different methods, especially for small business Finance's The Big Idea with Elizabeth Gore takes you on a journey with America's entrepreneurs as they navigate the world of small business. This post was written by Lauren Pokedoff How to, I'm Elizabeth Gore. Welcome to the Big Idea from Yahoo Finance, the show that navigates the world of small business and entrepreneurship. All businesses start with one light bulb moment, and I'm going to take you on a journey with America's entrepreneurs. As the co-founder of the small business funding platform, Hello Wallace, it has always been my mission to help ensurewhere entrepreneurs have the tools they need to live the American dream. We're going to get between the spreadsheets with these operators to flow from their smallest failures to their biggest successes. So let's cowboy up. Today, our big idea question is how do you fund a small business? Today's industry is restaurants and I love to eat. My special guest this episode is Russell Jackson, a chef, restaurateur, and community leader. He's also a great Jackson has appeared on shows like Iron Chef America, Food Network Star, and Going Of Menu. He is the owner and chef of Harlem's fine dining, Michelin star nominated restaurant Reverence. Now, in full disclosure, since we recorded this episode, Chef Jackson had decided to put Reverence on hiatus. This is indicative of the environment small businesses are currently in, where small businesses are riding the highs and lows of the economy, butI love this conversation with Chef. I want to share it with you. He has so much wisdom. There is no one better to answer our big idea question today. How do you fund your business? Here's my chef. I'm so, so happy you're for you. Absolutely anything for you. we talk about the big lightbulb moments, and I just have to know what was your big idea when you were moving in and starting Reverence? What was I thinking? How did I end up here again? You know, um, I built Reverence, um, I, I, I built Reverence because there was a need for it. Um, but it was also at the coercion of my very small, very small circle of friends and family when I when I got because I had retired. I, I was done with being in the restaurantbusiness. Imagine you're retired though. I mean, it's almost like a joke. And yeah, yeah, and that's, I think the sad fact of the reality of it is that I retirement wasn't necessarily really what I wanted to do. I think I, I, I ran away from it because of the pain of closing Lafitte in San uh, and then getting sucked into the world of of media on doing television and TV shows and things like that. So you decided to go back in your own kitchen. Yeah, which again wasn't necessarily the brightest moment in my life, but it's what I love to do. Um, again, I'm, I'm an African American and I grew up, I grew up in Southern California in the we were at the time in the 70s when we moved there. We were one of three African American families that were in that entire area, uh which now that people have better understanding the size and scope of it. Um uh so, very few of us, right? It'd be like 3 people living in in the whole of Manhattan, um, and, uh, uh, you know, it was justIt's a beautiful community. Uh, it was the first time I had lived in a predominantly African American community. What I do, how I do things, the reason behind why I do things was important to bring to bear, to help to change the conversation and also American culinary uh nature, you know, we don't just cuisine, uh, there's a wide range of us that cook exceptional levels of, of, of food, and California cuisine and it's in its aspect, in its own genre, uh, is an impor is an important element to the conversation because it leads the way in so many different for me to be able to do that and represent those ideas, uh, uh, within Harlem, within this community, and then to definitively work hard to get back to it in every aspect to from not just being there, but also trying to um create diversity within the workplace, build wealth within the workplace, um, uh, give opportunity for education expansion, uh, and now with us the best damn I've ever eaten. You know, I mean that kind of you got to make that happenforemost, you're one of, I think the the leading experts on on financing a restaurant. Well, you are. I mean, you've done such a good job over and over and our actually our big idea question today is how do you think through funding your business andWhether you're in the restaurant business or anything else, I mean, what are the steps that you take as you prepare to fund your business? Well, I, I, I've done three different approaches to thisday. Walk us through three. So, so the first one, my very first one, Russell's in, in, in, in Los Angeles on Lasanga, uh in uh in the early 90s, um uh not self fineness, but I had some friends and my family and, and like, um, uh, Marian Williamson kicked some money in and Stephen Bray kicked some money in and uh uh uh a a a guy who owned a uh a high-end model house and my father kicked the lion's share of money um, that was, and that was tough. That was closing that restaurant was exceedingly difficult, but again, we went through some very unprecedented. Oh my goodness closing that restaurant. Now we call it a and family round and and sometimes, I mean, you and I have backgrounds thatYou know, we didn't come from high net worth families. And so, um, you know, walking up to one of your family members and asking is tough. And sometimes relationships can change and so on. I mean, would you, would you say to a small business owner, really consider this option? No, no, absolutely OK, I think that's really fair because umYou know, sometimes that's our only route, but do you wait, do you self-finance? Do you bootstrap? So what was your second? So the second was Lafitte. Lafitte was a multimillion dollar monster that took, uh, we didn't have any any institutional lending, but we took private, private equity partners. We had a developer that was partnered with us for the build out, um, raised our rent at one point, I think we were paying the highest per square foot restaurant rent in the state of California, and that's California, I but again, another historic landmark property you had to deal with historic society, the waterfront and other federal government agencies to just do the build out. That was, that was an excessive raise. So that, so let's just for our listeners, so when you say raise, if we break it down, you are valuing your business at a certain potential amount andAnd you are saying, OK, so and so, if you put in $50,000 I'm going to give you quote shares or equity. It's essentially an SEC, it's a traded share. It has, it has an intrinsic value and ultimately, in those situations, like, like for myself, um, uh, I didn't have the highest amount of equity. I had a percentage that was a reasonable voting block, butUh, the decision was out of my hands in the respect of, do I continue on with this while we're losing money or do we have to close? And in that case, the investors said, we're done. So you lose, you lose the ability to have that control. That's a tough thing. We're at we're venture backed and you know, it's tough because you have a lot ofbosses at that point. And that's that's the thing it's the only way to get in a restaurant, you know, it's a Saturday night, and this is, I, I'm putting this example up from a from a true story that walks up on a Saturday night when you're getting hammered and says, I want to sit at that table, and we, you go, I don't have a waiter for you. I have no place. I can't keep you there. And then says, and I want a Diet Coke. Well, we don't serve Diet Coke. We'll send somebody out to get one. It's like I'm sorry, what? I know you and I can't imagine doing that. All right, again, this is the put the gun to the temple model, um, self-finance. So, uh, I had, I had money that I'd saved up and worked for, uh, and, uh, I went out and I actually got an SBA uh matching loan, uh, that, uh can we stop there just for a second. So, um, SBA loans, I critical. And um so how how did you decide to get an SBA loan and why, if I can ask real quick? Well, to be very honest, it having gone through so many different levels of development and even trying to get SBA loans when I opened my very first restaurant, the labyrinth of red tape and hurdles and all of the, it's, it's, it always seemed like a sheer impossibility. So I applied for the SBA loan in this almost as just trying to turn over a last rock, not having any expectation whatsoever that this was a possibility. So when I got the notification that I had gotten it.I realized that I had turned into a unicorn because I had only heard of one other restaurant group people that a group of people that I knew that had gotten an SBA loan for a restaurant, and they were as different than I as I as I could possiblybe, very white. They have lower interest rates too. Is that a fairlike a traditional they're great loans. I mean, they're not and and I think the type of loans that if I ever go back to deal with the SBA for my own work, uh, I would probably end up doing the 7A program because the idea for me now is I would prefer, and as I've learned over through the pandemic, uh, is I would rather own the real estate below So that would, if you're going to do an SBA loan, I would probably always say try to go with an SBA loan. It's still, it's a, it's a sizable chunk of down payment that you have to come up with, but the terms are better than any other bank can get for you. Uh, and money comes quickly, system, you know, there are checks and balances and things that you're going to have to go through, uh, a lot of signoffs that you're going to have to go through. ButAll in all, the last thing I would say is, is, especially about personal and self finances is figure out how to keep your credit, at least in the 600s. That, that I, yeah, that's absolutely critical because you can look at my 300 score credit right now and see how incredibly difficult it is to work around anything, you know, and credit's cre credit's malleable, it's flexible. It, it goes up and down every single frigging week, you know, all kinds of different factors, you drop below a certain number, don't freak out. Don't start thinking I got to do this and just figure out how to work it back up and, you know, I mean it. Yeah, yeah, but if you want to make moves, just make sure that you're keeping that in a thought process of if I'm going to take loans out or I'm going to do these things or I'm gonna, I need to, I need to make sure that my personal in alignment with where I want to ultimately go and then don't worry about it for a while. You alsoapplied for grants, right? Oh, so many so many grants. I'm also, by the way, a huge fan of small business grants. I think they're an underutilized resource. I mean, I mean, it's a lot of paperwork, but it's, I mean, not free capital, butCome on. No, it's, it's, it's accessible capital and, and, you know, the reality of, of grants didn't kick into for us until we had gotten to, to the pandemic. That's when we had turned to that idea and fortunately my wife is tenacious andshe, she is, so is your son. And that's how we ended up being introduced to heal Alice. So, and without, you know, and then learning so much about the grants programs, the different types of things, uh, we've, we've been awarded quite a few different grants through the course of the last 5 years of our 6 years of our existence. So, and they've been really helpful a lot of times, very you know, like, how am I going to make payroll? Well, chef, you, I mean, you've been through hell and back. I mean, you know, all of our restaurants are still climbing back from COVID. You had a significant break do, so tell me your advice to, so all small business owners are going to go through adversity for something. How do you, how do you get through that both the business and then personally through things like that. And by the way, I have to come in, you paid your employees while you were closed. I mean, it was, it was tremendous, but can you just give that small business owner right now who is just having a hard time?What? You know, I mean, and I've said this before, um, and I've said this with you many times is that you can never give up. You just have to, I mean, you have to keep fighting until you are utterly dead. And maybe that's the skydiver in me thinking, you know, just keep ripping away at it until, until I'm absolutely done, done, um, uh, but just never give up. And, and I, it's easy to say, and it's so much harder to do because, you know, there's so many different bearing pressures uh, uh, feeling bad and the guilt and the, the, the anguish and the stress and the, you know, it's like I, I, I currently have hives and losing my hair and, you know, you know, I haven't been able to lose the weight that has been on my frame for the last, you know, it's likeit's, it's, it's a wait, do you love your own food the most? I have to. No,really, I, I, and I, I' are moments in time when I'm working I'll say something and I'll go, wow, that's really good. That surprised me. And then there are there but for the most part, I again, I'm the hardest, you know, and I think that as a chef, you have to be entrepreneurs we are our worst bosses, aren't we? It's so hard on ourselves. I mean, it's it's an absolute necessity, but you know, I think just the the the the importance for people to remember is that they're, you're not you know, it may feel like it, but I guarantee you you're not, that you can't be in fear to reach out, to even just talk with people that may have had similar experiences. We've had a lot of my phone calls you and I haven't we just have, you know, talking to people that that can at least whether they can't necessarily solve the problems for you, but you have that ability to voice things outside of your, your, you know, treadmill, uh, andSometimes those solutions pop in those conversations. Um, so it's, it's important to. Yeah, that's that's really, really tough and I because I did that for years, I would just in everything and then it would blow up some other ways. Chef, hold that thought. We got to take a quick break and we'll be right back to The Big Idea. I'm Elizabeth Gore here with Chef Russell Jackson. Hey, speaking of problems, so on the show, we talk about the dirty unicorn, which is, you know, the biggest mistake you've learned from in business. What's yours? Oh, stop it, stop it. No, you know, I.I, it's hard to look back and say, OK, this was a real mistake. I think that, I I look at some of my other ventures, um, giving up when I did might have been construed as a mistake. I don't, you know, that why now you never give up? I think that that's why now I'm, I'm, I'm willing to go, go down with the ship in, in a spectacularly fireball way, um, and keep trying to figure out how to make it work to some degree or another, um, uh, simply becauseI know how hard it is to get back to it. I know the level of effort. I know I that I put into it, the, the importance of it to my family, to my staff, to the community in what we're attempting to achieve, whether they, whether everybody else realizes it or not, I realize it. Well, it's interesting because you umYou get so much of your time to educate other entrepreneurs, to community one fair wage. By the way, let's just talk about that really quickly. When does the world inspired one fair wage? Tell us what that is because it's an important part of your life. So one fair wage, I'm a board on the board of directors, uh, it's a 501c3 program that that was born out of um the attack at the Trade Center. Uh, it was, it was created as a fundraiser for the Windows in the world, uh, families and, and, and and what it did was it spawned this whole idea of equality, representation, and equal pay, uh, and now we are the, the, the, the tip of the spear when it comes to, uh, uh, hospitality workers, uh, to achieve equal pay, uh, uh, uh, pay parity as well as, um, um, a minimum, full minimum wages because there's so many laws that are on the books across the United States, which still represent, um, uh,Civil War level laws that that and even this state still has uh a carveout for hospitality workers to pay them a subminimum wage. So as a tipped employee that they do a calculation where, well, you've gotten so many tips where we can pay you less per the whole idea is that's ridiculous. You should be getting the full minimum wage with your tips ontop. So I just mentioned that you give so much of your time to your community, obviously to your family, and then I always think about you because you're so good at the business side of your business, but you also love to be a chef. How do you time manage being in the business or working on the business? I mean that's a really tough. It'sit's a ridiculous. What's your advice to small business owners?Because if my passion is cooking or doing this or that, and then I still have to do my accounting and everything else, how do you, what's your advice on time management that I thinkprobably one of the best suggestions I can have a a good accountant for God's sakes, don't try to do your own accounting in-house. Um, there are enough systems and organizations out there now that help to automate and and really streamline your business uh and make you have to do it early because you, you get a year in and you go, oh, I'll get around to it. And then all of a sudden there's this mountain of paperwork to have to deciphering, well, I thought I remember what that was, like, it's, it's best to have it set up ahead of time, you know, at the end of the day you're not, you willburn so much cash and then and the worst part about it is is your is your biggest equation. Your personal time is your biggest cost factor. Um, the, therunning the calendar, running the schedule, pre-planning, giving yourself enough time and then rest. I'm sorry, what is that? Yeah, I know, but like you know I try to carve out your son's pizza, right? Yeah, that's movie and pizzas now, um, but it's, it's for me, the importance of having that, that whether we do anything or we don't do it and don't fill it up with stuff like take your day and like really don't answer the phone, don't answer emails, play games, do whatever, do you go to a movie, yeah, just be there with the people that that love you and and probably one of the most fulfilling things and then you get to remember like, oh, this is why I work so hardbecause thisis this moment in time, this place in time, um, just walking with my son to go get groceries on Sunday, I had to stop and look at him and I just said, you know, I absolutely adore and love you and I get to have this right now. And he's like, well, I love you too, but know, at 5 years old, whatever, dad. I'm 10 and 13 and I'm getting the whatever now. Oh my God. Now chef, I just want to thank you. I loved your counsel on our big idea question on how do you fund your business today? Um, you know, self-funding, equity, SBA loans, grants. Thank you. And most of all, thanks for feeding me all these years. Thank you for being on the show. My the end of each episode, I like to give a shout out to a small business or entrepreneur who are doing amazing work. Since we're talking food today with Chef, I'd like to shout out Tratttori Farms in Geyserville, California. Their Dry Creek olive oil is the best in the business. So check them out at We are all out of time, but thank you, chef Russell Jackson for coming on the show and thanks to all of you for joining us. I hope you learned a has been the big idea from Yahoo Finance. Tune in every week on your favorite streaming service and find videos at and listen wherever you get your podcasts. And if you follow on Amazon Music, just ask Alexa to play the big idea. You can also come say howdy to me on any of my social channels at Elizabeth Gore USA. I'm Elizabeth Gore, and as my grandmother always said, hold your head up high and give them hell. See you soon. This content was not intended to be financial advice and should not be used as a substitute for professional financial services. Sign in to access your portfolio
Chicago Tribune
26-05-2025
- Entertainment
- Chicago Tribune
This Chicago chef just won season two of Food Network's '24 in 24: Last Chef Standing'
Food Network's latest high-stakes cooking competition series brought together 24 chefs from across the country to battle it out over a grueling 24-hour period, aptly named '24 in 24: Last Chef Standing.' And the last chef standing for its second season is Chicago's Jonathon Sawyer, chef partner of the Loop's Kindling. 'I don't think there's anything like this because it's such a microcosm of our competitiveness,' Sawyer told the Tribune. 'Other shows that are maybe as big, like 'Tournament of Champions,' where you have 32 chefs, they go on and they film for three-and-a-half weeks — almost like chef summer camp. But for ('Last Chef Standing') next thing you know, you're 12 hours in and you're like, 'OK I've never filmed TV for this long before where I've never not sat down.' The competition — filmed over a continuous 24 hours — is divided into eight episodes and eight 'shifts,' each featuring a rapid-fire culinary challenge designed to test various skills such as speed, resourcefulness, artistry, adaptability, endurance and creativity. Hosts Michael Symon and Esther Choi required chefs to do many obscure challenges throughout the series — such as asking them to identify seven ingredients used in a bowl of pasta in 90 seconds while blindfolded. The number of ingredients guessed correctly was the number of ingredients they could use to create a noodle-based dish. 'In terms of preparation, there's nothing you can do that mimics what you are going to go through in that show,' Sawyer said. Over the years, Sawyer has participated in several Food Network culinary competitions, including 'Iron Chef America,' 'Chopped Tournament of Champions' and 'Bobby's Triple Threat.' He said the lineup of chefs in 'Last Chef Standing' 'was one of the most talented I've ever gone against.' Chicago chef Stephanie Izard also competed on the show and secured a spot in the final five along with Sawyer and chefs Kevin Lee from Edmond, Oklahoma, Bryan Voltaggio from Frederick, Maryland, and Nini Nguyen, who's based in New Orleans. Sawyer said every chef on 'Last Chef Standing' had been in a previous culinary competition. They all had their own strategies when competing, and the margin of error is almost always small, he said. 'There's gameplay involved with everything,' he said. Sawyer said he consulted with a bunch of chefs who competed during the first season of the show to get an idea of how to handle the twists and turns, and the 'breaks' offered to the competitors as a strategic advantage. According to the Food Network, competing chefs can choose to go to the breakroom, skipping the next challenge and advancing to the next shift. Though the hosts give a fair warning that 'resting now could lead to pain later,' Sawyer said with a laugh. 'It seems like everybody who chose to take a nap was pretty much eliminated right afterward, because it's almost impossible to come out of that break and go right into competition mode,' Sawyer said. During one challenge, the chefs had their gas lines shut off by the hosts, which significantly affected their ability to cook. 'I was gobsmacked with my mouth open, like, oh my god, I cannot believe this is happening right now,' Sawyer said with a laugh, adding that a previous advantage allowed him to sit out that grueling challenge. 'But that was the whole point of adaptability. I'm in a wood-fired restaurant now and we have two hubs, and there are times where the hood vent doesn't work and we just have to twist and adapt. We're not going to close our doors, so we're going to run a modified menu, or we're going to grill everything in advance.' At Kindling inside the Willis Tower, Sawyer focuses on hearth-fired cuisine, blending seasonal ingredients with innovation. Sawyer won the grand prize of $75,000 with a spice-roasted rack of lamb, chanterelles, apricots and uni on top of a silky sunchoke puree. Food Network judges praised the dish as 'fearless, balanced and technically immaculate.' He's donating a portion of his winnings to The Sawyer Foundation, a nonprofit he founded to support hospitality professionals seeking sobriety, re-entry to the industry and supplying ongoing recovery resources. ''I'm now three years sober — we started this conversation to give people an opportunity to find their way to recovery inside of this industry,' Sawyer said. 'I don't think a lot of people realize that I checked myself into rehab, and that's how I got sober. I think coming out of that recovery, whether it's inpatient or outpatient, that's another facet of the Sawyer Foundation — facilitating societal reintegration. What does a job look like now that you're sober? What are your opportunities?' Sawyer said restaurant kitchens can be an unforgiving place for people fighting addiction, but he's hoping he can be a real-world example of what recovery looks like. 'As this season concludes, and as every show that I'm on after this, a big part of my conversation is to eliminate the stigma and champion awareness that addiction is affecting up to 40% of our industry,' he said. 'We need to have people understand that everybody from Robert Downey Jr. to Dax Shepard to Jonathan Sawyer, all suffer in a different way and are able to navigate and be successful, so you can too.'
CBS News
26-04-2025
- Entertainment
- CBS News
Food Network host Alton Brown to make tour stop in Denver next week
Television personality, author and famed foodist Alton Brown is continuing his national theater tour "Alton Brown Live: Last Bite" in Denver next Wednesday. He'll be performing at the Buell Theater in the Denver Performing Arts Complex. Alton Brown performs at Whitney Hall on April 03, 2022 in Louisville, Kentucky. Stephen J. Cohen / Getty Images The tour features storytelling, science, history, cooking, and more, with Brown describing it as a way for people to "have a great time." Brown is best known for his work on "Good Eats," an irreverent, science-forward program with Brown as its star. He also hosted iconic programs "Iron Chef America," "Food Network Star," and "Cutthroat Kitchen." He has a pair of James Beard awards and a Peabody. CBS News Colorado Anchor Mekialaya White caught up with Brown via Zoom on Friday morning, where he confirmed it will be his farewell tour. Tickets can be purchased at
Yahoo
11-04-2025
- Entertainment
- Yahoo
Alton Brown's Last Bite tour makes a stop in Detroit at the Fox Theater on Friday
Alton Brown, well-known for his "Good Eats" show on the Food Network and roles with the network's "Iron Chef America," "Food Network Star," and "Cutthroat Kitchen," is back with another live culinary variety show. On Friday, the Alton Brown Live: Last Bite tour takes the stage at Detroit's Fox Theater. Last Bite is billed as the culinarian's final tour. He has often wowed live and TV audiences with his scientific approach to food and cooking and his explanations for why things work as they do. Brown's previous culinary variety tours, the Edible Inevitable Tour (2013), Eat Your Science (2016), and Beyond the Eats (2022), all made stops in Detroit. But at the current show, audiences can expect something big, he says. How big? Try 27 feet. 'We've built something very big this time,' he says. 'There's a lot of audience interaction. There's even kind of a competition built into this.' The food guru bills his live performances as a mix of 'storytelling, comedy, and strange culinary demonstrations.' Brown, who has a longtime interest in how science connects to food and cooking, says that he turned up the science dial by about 30% for the current show. 'There was quite a bit more science in this show than we've done before,' he says. 'I think that's because I kind of made this one for me. I think I made the other three tours for the fans, and this one, because it's the last one that I'm going to be doing like this, I really wanted to do what I wanted to do." Last week, the Free Press caught up with Brown via phone to talk about the new show, audiences, and foods of Detroit. His answers have been edited for brevity and clarity. QUESTION: What do you like about coming to Detroit? ANSWER: The high point for me on this tour, no BS, is the Fox and Detroit, you know. It's one of my favorite houses to play, some of my favorite audiences to play for. It's a city that has a very specific kind of pride marker for their own cuisine and a vital kind of self-awareness of their civic identity. Q. What is it that you like about the Detroit audience? A. Detroit is a city that has this sense of pride in coming back from the brink there for a while. And that changes the dynamic as well a lot, and I think that's one of the reasons that the fans there in the crowds that we have in the Fox are so into it and so alive. Q: How so? A: They have a really good sense of humor. We kind of have this record we keep of cities and how much they like to laugh. New York City being the least laughing town in the United States. And I would say that Detroit's right up there with Dallas and a couple of others in being just very eager to laugh and be entertained. … We just love it there. Q. Why do you think that is? A. I think that comes from resilience. And it comes from a lot of things. But it's very genuine. The authenticity is palpable. Q. Why do a live show? A: One of the reasons that I've focused so much of my energies over the last 10 years on the live performing is because, quite frankly, I don't think we need more stuff to watch on our screens or tucked away in our homes. We need to be out in big rooms with a lot of other people. I think from a cultural standpoint, it's really important. Q. Is there a favorite thing about touring? A. The audiences. A TV camera actively sucks your soul directly out of your eyeballs. Right? I mean, that's what the camera does. Audiences give back typically more than they take. And so being able to interact with audiences every night and kind of lay yourself bare in front of an audience every night is a wonderful, wonderful exchange. Wonderful organic, very human exchange. And the fact that I'm obsessed with kind of trying to get it right. When you do television, all you really have to do is get it right once, really. Q. The last time you were in Detroit, did you eat at restaurants around here? Did you have coney? A shawarma or Detroit-style pizza? A. I've done all of the above. I didn't have all the above last time, but I have made it a point since first going on tour back in 2013 to hit as many of the spots as possible. And I have friends who are from Detroit and keep homes in Detroit and go back all the time. Every time I go, they give me a new list, but my problem is that I'm really terrible with names of restaurants. Q. How did you like them? A. I'm a fan of all three. I think that Detroit pizza doesn't get enough credit. People don't talk about it enough. People outside of Detroit don't talk about Detroit-style pizza nearly enough. … New York-style and Chicago-style get all the all the credit, in my opinion. 7:30 p.m. Friday Fox Theatre 2211 Woodward, Detroit $35 and up This article originally appeared on Detroit Free Press: Alton Brown brings Last Bite tour to Fox Theater in Detroit
Yahoo
18-02-2025
- Entertainment
- Yahoo
Food personality Alton Brown coming to Birmingham this weekend
BIRMINGHAM, Ala. (WIAT) — Alton Brown, an author and TV personality who has made his career on his unique takes on food, will be bringing his live culinary show to Birmingham Saturday. Brown, who made his name on the Food Network with shows like 'Good Eats' and 'Iron Chef America,' will be bringing his show, 'Alton Brown: Last Bite,' to the Birmingham Jefferson Convention Complex on Feb. 22. The show will feature Brown talking about food, as well as doing live demonstrations of the different opportunities to make good food. Earlier this month, Brown released his newest book, 'Food for Thought: Essays and Ruminations.' The show will begin at 7:30 p.m. To purchase tickets, click here. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
