With two pints of Garrison Red and a milky looking glass of Arak, we cheers (or Bisehtak) to Chef George Elias of Au Liban Lebanese Restaurant. We dig into the textures of Lebanese cuisine—silky hummus, smoky baba ganoush, roasted pepper muhammara, crisp cheese rolls, and a honey-kissed feta fusion roll—while unpacking how a great spread (mezza) invites people to slow down and connect. George traces his path from culinary school in Lebanon to hotel kitchens in Iraq and Dubai, the...
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With two pints of Garrison Red and a milky looking glass of Arak, we cheers (or Bisehtak) to Chef George Elias of Au Liban Lebanese Restaurant. We dig into the textures of Lebanese cuisine—silky hummus, smoky baba ganoush, roasted pepper muhammara, crisp cheese rolls, and a honey-kissed feta fusion roll—while unpacking how a great spread (mezza) invites people to slow down and connect. George traces his path from culinary school in Lebanon to hotel kitchens in Iraq and Dubai, the...
Brad Farquhar - The Internet Revolution is Purple and Moo’s
Afternoon Pint
58 minutes
5 months ago
Brad Farquhar - The Internet Revolution is Purple and Moo’s
Brad Farquhar didn't follow the path that most would when he moved into his Halifax apartment and found his internet costs were too high… He started his own internet company! Named after Seth Godin's influential marketing book about standing out from the crowd, Purple Cow Internet was born with a simple mission: offer reliable internet at half the price of the big companies. Six years later, Brad's company has grown to 57 employees serving customers across Nova Scotia, PEI, and Newfound...
Afternoon Pint
With two pints of Garrison Red and a milky looking glass of Arak, we cheers (or Bisehtak) to Chef George Elias of Au Liban Lebanese Restaurant. We dig into the textures of Lebanese cuisine—silky hummus, smoky baba ganoush, roasted pepper muhammara, crisp cheese rolls, and a honey-kissed feta fusion roll—while unpacking how a great spread (mezza) invites people to slow down and connect. George traces his path from culinary school in Lebanon to hotel kitchens in Iraq and Dubai, the...
