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...
Jonathan Torrens - We unearthed things... Creative Evolution, Trailer Park Boys, Mr. D, and truly Canadian Entertainment
Afternoon Pint
1 hour 20 minutes
2 months ago
Jonathan Torrens - We unearthed things... Creative Evolution, Trailer Park Boys, Mr. D, and truly Canadian Entertainment
We were thrilled to finally have Jonathan Torrens sit down with us for a candid conversation about his remarkable 30-year journey through Canadian entertainment and the industry that keeps him more fulfilled than ever. From his unexpected start as a teenage host on Street Cents, to iconic roles on Trailer Park Boys, Mr. D, Letterkenny, Shoresy, the Vollies, the directors chair & more, Torrens reflects on what makes Canadian content distinctive and why our most uniquely Canadian stories of...
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...
