Tony Maws's guest appearances

Tony Maws

Chef's Story

Sports Hub Grub Podcast

The Food Lens Podcast

Lidia Bastianich

David Burke

Karen Akunowicz

Daisy Martinez

Jesse Schenker

Peter Kaminsky

Michael Anthony

Dorothy Cann Hamilton

Chris Himmel

Daniel Rose

Jacques Pepin

Mark Welker

Brooke Williamson

Paul Liebrandt

Michael Lomonaco

OwlTail

Bessie King

Bessie King and Tony Maws share the work of Massachusetts Restaurants United, a coalition of independent restaurant professionals who are advocating on behalf of an industry in crisis. We talk about what the organization aims to accomplish, what they want from the legislature, and why keeping restaurants afloat is vital to the Massachusetts economy.    Life Alive Organic Cafe has meals plans! Whether you’ve been eating too much heavy takeout in quarantine, or are just getting tired of cooking for yourself, hit the reset button with one of their customizable meal plans. Choose from a mix and match menu of nourishing soups, fresh salads, and even dessert! Get 15% off your order with the code TFL15 at checkout.  https://lifealive.myshopify.com/   You guys, we’ve got hand sanitizer! Our friends at the personal care brand Curie — makers of aluminum-free deodorant that actually works, and smells amazing — now offer hand sanitizer, in fresh scents like Grapefruit Cassis and Orange Neroli. The best part? It moisturizes your hands, which is about the best form of self-care we can think of at the moment. Use promo code TFL20 at checkout or just follow this link: https://curiebod.com/discount/TFL

<a href="https://www.villamexicocafe.us/about" rel="nofollow" target="_blank">Bessie King</a> and <a href="https://www.thefoodlens.com/boston/sides/qa/tony-maws-of-craigie-on-main/" rel="nofollow" target="_blank">Tony Maws</a> share the work of <a href="https://www.marestaurantsunited.com/" rel="nofollow" target="_blank">Massachusetts Restaurants United</a>, a coalition of independent restaurant professionals who are advocating on behalf of an industry in crisis. We talk about what the organization aims to accomplish, what they want from the legislature, and why keeping restaurants afloat is vital to the Massachusetts economy.  Life Alive Organic Cafe has meals plans! Whether you’ve been eating too much heavy takeout in quarantine, or are just getting tired of cooking for yourself, hit the reset button with one of their customizable meal plans. Choose from a mix and match menu of nourishing soups, fresh salads, and even dessert! Get 15% off your order with the code TFL15 at checkout.  <a href="https://lifealive.myshopify.com/" rel="nofollow" target="_blank">https://lifealive.myshopify.com/</a> You guys, we’ve got hand sanitizer! Our friends at the personal care brand Curie — makers of aluminum-free deodorant that actually works, and smells amazing — now offer hand sanitizer, in fresh scents like Grapefruit Cassis and Orange Neroli. The best part? It moisturizes your hands, which is about the best form of self-care we can think of at the moment. Use promo code TFL20 at checkout or just follow this link: <a href="https://curiebod.com/discount/TFL" rel="nofollow" target="_blank">https://curiebod.com/discount/TFL</a>

S4 Ep. 5: For the Love of Restaurants, Tony Maws & Bessie King Say Call Your State Rep

Scott Kearnan

We are coming to you live from Boston Magazine's Taste 2019, the annual event celebrating this year’s Top 50 restaurant list, featuring dishes from some of Boston’s best chefs! We manage to steal Chef Owners Karen Akunowicz and Tony Maws from their food stations for a double interview. We talk about the fast casual approach that both have successfully pulled off. Along the way, they share the history of their beloved sit down restaurants; Fox and the Knife (Karen) and Craigie on Main (Tony).    Our second interview of the evening features Scott Kearnan, food editor of Boston Magazine. Scott weighs in restaurant trends, the state of food media, and of course, lets us in on the process of picking Boston’s best restaurants for their annual November issue.

We are coming to you live from <a href="https://www.bostonmagazine.com/taste/" rel="nofollow" target="_blank">Boston Magazine's Taste 2019</a>, the annual event celebrating this year’s Top 50 restaurant list, featuring dishes from some of Boston’s best chefs! We manage to steal Chef Owners <a href="https://www.thefoodlens.com/boston/sides/qa/qa-karen-akunowicz-of-myers-chang/" rel="nofollow" target="_blank">Karen Akunowicz</a> and <a href="https://www.thefoodlens.com/boston/sides/qa/tony-maws-of-craigie-on-main/" rel="nofollow" target="_blank">Tony Maws</a> from their food stations for a double interview. We talk about the fast casual approach that both have successfully pulled off. Along the way, they share the history of their beloved sit down restaurants; <a href="https://www.foxandtheknife.com/" rel="nofollow" target="_blank">Fox and the Knife</a> (Karen) and <a href="https://www.thefoodlens.com/boston/spots/craigie-on-main/" rel="nofollow" target="_blank">Craigie on Main</a> (Tony).  Our second interview of the evening features <a href="https://www.bostonmagazine.com/author/scott-kearnan/" rel="nofollow" target="_blank">Scott Kearnan</a>, food editor of Boston Magazine. Scott weighs in restaurant trends, the state of food media, and of course, lets us in on the process of picking Boston’s best restaurants for their annual November issue.

S1 Ep. 5: LIVE from Taste 2019 (with Karen Akunowicz, Tony Maws and Scott Kearnan) 

Tony Maws is a non-traditional chef – an “idealist with a kitchen” might be a more appropriate job description. His ideology: that local, seasonal and sustainably sourced ingredients are intrinsically better, and that these ingredients form the most significant part of what makes great food great. Tune in to this week’s episode of “Chef’s Story” and meet the Cambridge, MA based chef. Learn about his restaurant, Craigie On Main, and hear his culinary influences and the journey he took to become the renowned chef he is today. This program was sponsored by S. Wallace Edwards &amp; Sons.  “My mom is my harshest critic in a very loving way.” [07:00] “I love my restaurant -this will always be my baby – but I’d love to do something more rustic, casual and louder.” [19:00] “I get to cook for people every day and put smiles on their faces – I never take that for granted. It’s powerful.” [21:00] –chef Tony Maws on HeritageRadioNetwork.org

Tony Maws is a non-traditional chef – an “idealist with a kitchen” might be a more appropriate job description. His ideology: that local, seasonal and sustainably sourced ingredients are intrinsically better, and that these ingredients form the most significant part of what makes great food great. Tune in to this week’s episode of “Chef’s Story” and meet the Cambridge, MA based chef. Learn about his restaurant, Craigie On Main, and hear his culinary influences and the journey he took to become the renowned chef he is today. This program was sponsored by <a href="http://www.SurryFarms.com" rel="nofollow" target="_blank">S. Wallace Edwards &amp; Sons</a>. <h2>“My mom is my harshest critic in a very loving way.” [07:00]</h2> “I love my restaurant -this will always be my baby – but I’d love to do something more rustic, casual and louder.” [19:00] “I get to cook for people every day and put smiles on their faces – I never take that for granted. It’s powerful.” [21:00] –chef Tony Maws on <a href="http://HeritageRadioNetwork.org" rel="nofollow" target="_blank">HeritageRadioNetwork.org</a>

Episode 37: Tony Maws