Travis Milton's guest appearances

Travis Milton

The Southern Fork

Edacious

TennesseeFarmTable.com

Play Like A Jet: New York Jets

NC F&B Podcast

Relentlessly Human Tour

The Dirty Spoon Radio Hour

Ronni Lundy

Diane Flynt

Bill Smith

Sam Jones

Vivian Howard

Katie Button

Meredith Leigh

Ashley Christensen

Brian Noyes

Hanna Raskin

Scott Crawford

Roy Milner

Anthony Bourdain

Ian Boden

Sean Lilly Wilson

OwlTail

Because I've been away on a personal retreat, I've decided to rerun an episode from earlier this year. This week on the podcast chef Travis Milton and I talk about unintentional mentors -- you know, those people who are motivational for NONE of the reasons they think they are!   Travis Milton is the executive chef at Taste, a restaurant at Nicewonder Farm &amp; Vineyards. Whether he’s waxing poetic about bean varieties, quoting The Golden Girls, or putting the finishing touches on the dry-aged steak he just pulled from the fire, Travis is passionate about it all. Appalachia is in his DNA, so every item on the menu harkens to a unique part of his life story, the story of our region, or his journey to help usher the ancient Foodways into the 21st century while paying homage to the past.

Rerun: Unintentional Mentors with Chef Travis Milton

Travis Milton is a familiar figure in Southern food, having been featured in press from Tasting Table to Atlas Obsura, talking up the goodness of heirloom vegetables, whiskey, and the power of a piece of streaky pig meat in a pot of beans. But he’s more than a stereotype of the Appalachian region that raised him. This chef, born in Castlewood, Virginia, honed his modernist cooking skills at WD-50 in New York City, has staged in kitchens from San Fran to D.C., and garnered much success cooking in Richmond, Va. But to him, he couldn’t capitalize on his culinary traditions in a region outside of the one that taught him. So he’s come back to Southwest Virginia and had some stops and starts with projects and partnerships, but now seems to have settled at the growing Nicewonder Farm &amp; Vineyards in Bristol, VA. He’s opened Taste Wood-Fired Kitchen -- an open-air restaurant in a barn close to the property’s greenhouses -- and his hearth-based restaurant, Hickory, is currently under construction. 

Travis Milton is a familiar figure in Southern food, having been featured in press from Tasting Table to Atlas Obsura, talking up the goodness of heirloom vegetables, whiskey, and the power of a piece of streaky pig meat in a pot of beans. But he’s more than a stereotype of the Appalachian region that raised him. This chef, born in Castlewood, Virginia, honed his modernist cooking skills at WD-50 in New York City, has staged in kitchens from San Fran to D.C., and garnered much success cooking in Richmond, Va. But to him, he couldn’t capitalize on his culinary traditions in a region outside of the one that taught him. So he’s come back to Southwest Virginia and had some stops and starts with projects and partnerships, but now seems to have settled at the growing <a href="https://www.nicewonderfarm.com/" rel="nofollow" target="_blank">Nicewonder Farm &amp; Vineyards</a> in Bristol, VA. He’s opened <a href="https://www.facebook.com/tastewoodfiredkitchen/" rel="nofollow" target="_blank">Taste Wood-Fired Kitchen</a> -- an open-air restaurant in a barn close to the property’s greenhouses -- and his hearth-based restaurant, Hickory, is currently under construction.

204: Travis Milton, Taste Wood-Fired Kitchen, Nicewonder Farm & Vineyards (Bristol, VA)

Support the podcast on Patreon. Sometimes people inspire and guide us in ways they didn't intend. Chef Travis Milton, an expert on Appalachian heritage cooking and foodways, swaps stories with Becky about the unintentional mentors from their lives and how these "unintentional mentors" shaped the people they are today.  Note: Some language NSFW Links:  Create Virginia conference: https://www.createvirginia.com/ Sean Brock/Travis Milton on March 4: https://bartertheatre.com/big-shows/chef/ Atlas Obscura article about Travis: https://www.atlasobscura.com/articles/what-is-appalachian-food.amp?fbclid=IwAR2Sz3bv90tVLyX6I44jCdpEo4pE9CAbu9ceMp1PBVG5b8eB4Rgoc523H5U  Support the podcast on Patreon: https://www.patreon.com/virtualexecutivedirector   Learn more about executive coaching: https://virtualexecutivedirector.com/  

Support the podcast on <a href="https://www.patreon.com/virtualexecutivedirector" rel="noopener nofollow" target="_blank">Patreon</a>. Sometimes people inspire and guide us in ways they didn't intend. Chef Travis Milton, an expert on Appalachian heritage cooking and foodways, swaps stories with Becky about the unintentional mentors from their lives and how these "unintentional mentors" shaped the people they are today.  Note: Some language NSFW Links: <ul> <li>Create Virginia conference: <a href="https://www.createvirginia.com/" rel="noopener nofollow" target="_blank">https://www.createvirginia.com/</a></li> <li>Sean Brock/Travis Milton on March 4: <a href="https://bartertheatre.com/big-shows/chef/" rel="nofollow" target="_blank">https://bartertheatre.com/big-shows/chef/</a></li> <li>Atlas Obscura article about Travis: <a href="https://www.atlasobscura.com/articles/what-is-appalachian-food.amp?fbclid=IwAR2Sz3bv90tVLyX6I44jCdpEo4pE9CAbu9ceMp1PBVG5b8eB4Rgoc523H5U" rel="nofollow" target="_blank">https://www.atlasobscura.com/articles/what-is-appalachian-food.amp?fbclid=IwAR2Sz3bv90tVLyX6I44jCdpEo4pE9CAbu9ceMp1PBVG5b8eB4Rgoc523H5U</a></li> <li> Support the podcast on <a href="https://www.patreon.com/virtualexecutivedirector" rel="nofollow" target="_blank">Patreon</a>: <a href="https://www.patreon.com/virtualexecutivedirector" rel="nofollow" target="_blank">https://www.patreon.com/virtualexecutivedirector</a> </li> <li> Learn more about executive coaching: <a href="https://virtualexecutivedirector.com/" rel="nofollow" target="_blank">https://virtualexecutivedirector.com/</a> </li> </ul>

Unintentional Mentors with Chef Travis Milton

Jon talks with an authority on Appalachian cuisine, Chef Travis Milton, Trisha Kostis looks at the tricky family dynamics of the restaurant kitchen, and Tricia Stearns explores motherhood through comfort food.

Radio Hour Ep 16 (Nov '19) - Chef Travis Milton, Freud in the Kitchen, and Brownie Pie

Steven Goff

It's Asheville Week as the NC F&amp;B Podcast travels to the mountains for Chow Chow, An Asheville Culinary Event. This episode features:     Listen all week for new episodes dropping, all about Asheville!   Support Bestow Baked Goods, currently located in Fuquay-Varina but soon to open in Holly Springs! https://bestowbakedgoods.com Follow them on Instagram @bestowbakedgoods Need wine &amp; beer? Of course you do, get it at https://trianglewineco.com Use promo code 'NCFB' at checkout!    https://www.ncfbpodcast.com/about  Hospitality industry veterans,Max Trujillo and Matthew Weiss, get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&amp;B podcast. Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus and now produces multiple podcasts. Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina three years ago and works as a wine distributor. For questions, comments and booking, contact us at max@ncfbpodcast.com For any form of criticism, email: matt@ncfbpodcast.com Eat &amp; Drink Merrily!  

It's Asheville Week as the NC F&amp;B Podcast travels to the mountains for Chow Chow, An Asheville Culinary Event. This episode features: <ul> <li> Listen all week for new episodes dropping, all about Asheville! Support Bestow Baked Goods, currently located in Fuquay-Varina but soon to open in Holly Springs! <a href="https://bestowbakedgoods.com/" rel="nofollow" target="_blank">https://bestowbakedgoods.com</a> Follow them on Instagram @bestowbakedgoods Need wine &amp; beer? Of course you do, get it at <a href="https://trianglewineco.com/" rel="nofollow" target="_blank">https://trianglewineco.com</a> Use promo code 'NCFB' at checkout! </li> <li><a href="https://www.ncfbpodcast.com/about" rel="nofollow" target="_blank">https://www.ncfbpodcast.com/about</a></li> <li> Hospitality industry veterans,Max Trujillo and Matthew Weiss, get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&amp;B podcast. Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus and now produces multiple podcasts. Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina three years ago and works as a wine distributor. For questions, comments and booking, contact us at <a href="mailto:max@ncfbpodcast.com">max@ncfbpodcast.com</a> For any form of criticism, email: <a href="mailto:matt@ncfbpodcast.com">matt@ncfbpodcast.com</a> Eat &amp; Drink Merrily! </li> </ul>

Asheville Week Finishes with Chefs Steven Goff & Travis Milton

Jim Geraghty

Scott Mason talks to National Review columnist and Three Martini Lunch co-host Jim Geraghty as well as world class chef and TOJ Digital's "There's Always Next Year" co-host  Travis Milton about the New York Jets' 2019 offseason.......Jim and Travis share their thoughts on Mike Maccagnan staying, Adam Gase being hired, who the Jets should target in free agency and the draft, if the team should explore the trade market, and of course, what to do about Le'Veon Bell! Plus, we talk uniforms, too!Note: Jim had so many great insights that our conversation with him will be broken up into 2 parts.  Part 2 will air later this week along with another great roundtable guest!Play Like A Jet is a presentation of the Turn on the Jets Digital podcast network....... Learn more about your ad choices. Visit megaphone.fm/adchoices

<a href="http://www.twitter.com/PlayLikeAJet1" rel="nofollow" target="_blank">Scott Mason </a>talks to National Review columnist and Three Martini Lunch co-host <a href="http://www.twitter.com/JimGeraghty" rel="nofollow" target="_blank">Jim Geraghty</a> as well as world class chef and TOJ Digital's "There's Always Next Year" co-host  <a href="http://www.twitter.com/Dash37Board27" rel="nofollow" target="_blank">Travis Milton </a>about the New York Jets' 2019 offseason.......Jim and Travis share their thoughts on Mike Maccagnan staying, Adam Gase being hired, who the Jets should target in free agency and the draft, if the team should explore the trade market, and of course, what to do about Le'Veon Bell! Plus, we talk uniforms, too!Note: Jim had so many great insights that our conversation with him will be broken up into 2 parts.  Part 2 will air later this week along with another great roundtable guest!Play Like A Jet is a presentation of the Turn on the Jets Digital podcast network....... Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Episode 258 - Offseason Roundtable #11 w/Jim Geraghty (Part 1) and Travis Milton

Continuing last week's chat with chef Travis Milton, we talk about how to plan an event with food as the focus, you get to listen to us talk through the logistics of an event we have coming up soon, and in between we talk about "disappointed dad" discipline, what chefs really eat, and the history of candy roaster squash. If this podcast brings you any value, please join Marjorie Moore and become a Patreon supporter! You'll get to hear outtakes from this interview and gain access to my series of "2-Minute Mini" episodes: you can hear some behind-the-scenes takes exclusively on Patreon.com/VirtualExecutiveDirector. We are also supported by Lovoso.com. Use promo code SHINE at checkout for 10% off your order of unique handcrafted pens.

Continuing last week's chat with chef Travis Milton, we talk about how to plan an event with food as the focus, you get to listen to us talk through the logistics of an event we have coming up soon, and in between we talk about "disappointed dad" discipline, what chefs really eat, and the history of candy roaster squash. If this podcast brings you any value, please join Marjorie Moore and become a Patreon supporter! You'll get to hear outtakes from this interview and gain access to my series of "2-Minute Mini" episodes: you can hear some behind-the-scenes takes exclusively on <a href="http://Patreon.com/VirtualExecutiveDirector" rel="nofollow" target="_blank">Patreon.com/VirtualExecutiveDirector</a>. We are also supported by <a href="http://Lovoso.com" rel="nofollow" target="_blank">Lovoso.com</a>. Use promo code SHINE at checkout for 10% off your order of unique handcrafted pens.

079 Chef Travis Milton Part 2 How to Work with Chefs on Events

This week on the podcast I talk with Travis Milton, chef and founding member of the Appalachian Food Summit. We nerd out on economic development through foodways, sustainability/accessibility, and Appalachian food heritage. We went on for so long, that this will be a two-parter. Next week will be a more tactical episode about how to plan a gala event for foodies. If you like what I'm doing for nonprofits, please consider becoming a Patreon supporter. Visit Patreon.com/virtualexecutivedirector and become a monthly supporter today. You'll get exclusive content that is sure to brighten your day and make your nonprofit life just a little easier.

This week on the podcast I talk with Travis Milton, chef and founding member of the Appalachian Food Summit. We nerd out on economic development through foodways, sustainability/accessibility, and Appalachian food heritage. We went on for so long, that this will be a two-parter. Next week will be a more tactical episode about how to plan a gala event for foodies. If you like what I'm doing for nonprofits, please consider becoming a Patreon supporter. Visit <a href="http://Patreon.com/virtualexecutivedirector" rel="nofollow" target="_blank">Patreon.com/virtualexecutivedirector</a> and become a monthly supporter today. You'll get exclusive content that is sure to brighten your day and make your nonprofit life just a little easier.

078 Chef Travis Milton On Foodways, Economic Diversity, And Heritage

"Play Like A Jet" presents episode #22 of your weekly NY Jets debate show "What's Your Point?" with Dan Essien vs Greg Armstrong This week the guys do battle on four fun Christmas topics including:If the ghost of Christmas past allowed you to change anything in Jets history, what would it be?If the ghost of Christmas present allowed you to change anything right now, what would it be?If the ghost of Christmas future allowed you to have the Jets do anything going forward, what would it be? What is the one food that is essential on any Christmas menu?You will hear the answers to these topics debated with special guest Travis Milton - World class chef and co-host of TOJ Digital's "There's Always Next Year" - as the judge, jury, and executioner!Play Like A Jet and What's Your Point are part of the Turn on the Jets Digital podcast network... Learn more about your ad choices. Visit megaphone.fm/adchoices

"Play Like A Jet" presents episode #22 of your weekly NY Jets debate show "What's Your Point?" with <a href="http://www.twitter.com/JetsandJollof" rel="nofollow" target="_blank">Dan Essien</a> vs <a href="https://twitter.com/gregarmstrong_" rel="nofollow" target="_blank">Greg Armstrong </a>This week the guys do battle on four fun Christmas topics including:If the ghost of Christmas past allowed you to change anything in Jets history, what would it be?If the ghost of Christmas present allowed you to change anything right now, what would it be?If the ghost of Christmas future allowed you to have the Jets do anything going forward, what would it be? What is the one food that is essential on any Christmas menu?You will hear the answers to these topics debated with special guest <a href="http://www.twitter.com/Dash37Board27" rel="nofollow" target="_blank">Travis Milton</a> - World class chef and co-host of TOJ Digital's "There's Always Next Year" - as the judge, jury, and executioner!Play Like A Jet and What's Your Point are part of the Turn on the Jets Digital podcast network... Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

What's Your Point - Episode #22 Featuring Guest Judge Travis Milton

Fred Sauceman

Amy joins Elizabeth Malayter of JEM Farm in Rogersville, TN to promote the CSA Fair, March 19th, Knoxville. Travis Milton visits with Amy &amp; tells us about his new restaurant named "Milton's" in St. Paul, VA. Upcoming news and events in the East, TN area.

Amy joins Elizabeth Malayter of JEM Farm in Rogersville, TN to promote the CSA Fair, March 19th, Knoxville. Travis Milton visits with Amy &amp; tells us about his new restaurant named "Milton's" in St. Paul, VA. Upcoming news and events in the East, TN area.