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...
All content for Afternoon Pint is the property of Afternoon Pint and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
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...
Dalene Allen - From Fisherman Sweaters to Network Endeavours
Afternoon Pint
1 hour 3 minutes
2 months ago
Dalene Allen - From Fisherman Sweaters to Network Endeavours
Growing up as the oldest of seven daughters in rural Nova Scotia, Dalene Allen learned entrepreneurship at her mother's handcraft shop, "The Killick." This early exposure to business relationships became the foundation for her remarkable career through retail merchandising, executive positions, and eventually leading Business Network International (BNI) across three Atlantic provinces. Dalene shares game-changing perspectives on networking that challenge conventional wisdom. Rather tha...
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...
