On The Pass

It all started in 1902 when Vittorio Fasano, an Italian from Milan arrived in São Paulo, Brazil with a dream to open a restaurant. Since then, the Fasano family — the biggest name ...

Opening a successful restaurant in New York City is no easy feat, yet famed chef Daniel Boulud has managed to successfully open multiple restaurants in the city and around the worl...

Whether you're exploring the spirited streets of Rio de Janeiro, laid-back beaches of Bahia, or the ultra stylish neighborhoods of São Paulo, you will get to experience a beautiful...

We hope you are all enjoying Season 3 thus far and have had the chance to listen to our last few episode with Fulani Chef Fatmata Binta, Chris Jackson & Hélène Seillan of VÉRITÉ wi...

The addition of Mezcal to menus has been on a high rise the last few years, yet it still feels like it's just the beginning for this complex and storied spirit.  Rafael Shin, Found...

The story of our next guests starts with the late Jess Jackson, a monumental visionary and entrepreneur who built a wine empire around Kendall-Jackson Vintner's Reserve Chardonnay ...

What is West African food? You probably didn't think of traditional Fulani cooking or Fonio, millet, and dawadawa which are a few of the grains, seeds, and locust beans that make u...

Cultures around the world have been eating sea kelp for centuries, but in some places like America, the concept is quite new. Our next guest in the Hot Spot series is Courtney Boyd...

There are only four ingredients needed to produce whiskey, and yet there are endless possibilities that can be expressed. Some put an emphasis on the water while others others focu...

In the last decade with the rise of social media and our abilities to document every detail of our lives, the word experience has become synonymous with our generation. It's been s...

For this addition of our Rising Talent series on On The Pass, Gabriel Ornelas chats with Andy Kadin, a Rising Talent 2019 Finalist. Andy is the owner and baker behind Bub and Grand...

Imagine walking into a bustling restaurant filled with intoxicating energy. The awards hanging on the walls, food is hitting the table, the wine is flowing, the music is setting th...