Charlie Baum's guest appearances

Charlie Baum

THE FOOD SEEN

Action Line Podcasts

David Young

Rob Mitchell

John Mackey

John Bush

Sarah Suzuki

Gaby Dalkin

Priya Krishna

Alison Roman

Jody Williams

Adam Perry

Jon Bonné

Richard Betts

Joe Campanale

Tom Colicchio

Sean Brock

OwlTail

Bryan Terry

Tim Rudd

We Discuss The Tennessee 112th Delegation. What's New And What Is Being Discussed. Guests Include State Reps. Charlie Baum, Tim Rudd, Bryan Terry And State Sen. Dawn White

Mike Sparks

Nick Cohn

Nick Cohn Talks With State Rep Mike Sparks And State Rep Charlie Baum About The 112th General Assembly.

On today’s THE FOOD SEEN, Charlie Baum, a generational lifer in the restaurant industry, and avid collector of museum-worthy vintage food &amp; beverage memorabilia, recently co-founded Cool Culinaria as a place to display and disseminate such artworks. Fine prints and menus, spanning over the past 100 years, from Cafe Anglais in France (1890) to Steuben’s The Cave in Boston (50’s), The Oyster Loaf in SF (40’s), El Rancho in Las Vegas (’42), China Doll (’46), Rudy’s (’38), and Leon &amp; Eddie’s (’42) all in NYC, Cool Culinaria is here to preserve our rich visual dining history. Today’s episode is sponsored by The International Culinary Center.    “The quality of the physical menu is one level of impact on a diner. People several decades ago used to write their names in menus and take them home as souvenirs.” — Charlie Baum on THE FOOD SEEN

On today’s THE FOOD SEEN, Charlie Baum, a generational lifer in the restaurant industry, and avid collector of museum-worthy vintage food &amp; beverage memorabilia, recently co-founded Cool Culinaria as a place to display and disseminate such artworks. Fine prints and menus, spanning over the past 100 years, from Cafe Anglais in France (1890) to Steuben’s The Cave in Boston (50’s), The Oyster Loaf in SF (40’s), El Rancho in Las Vegas (’42), China Doll (’46), Rudy’s (’38), and Leon &amp; Eddie’s (’42) all in NYC, Cool Culinaria is here to preserve our rich visual dining history. Today’s episode is sponsored by <a href="http://www.internationalculinarycenter.com" rel="nofollow" target="_blank">The International Culinary Center</a>. <h2>“The quality of the physical menu is one level of impact on a diner. People several decades ago used to write their names in menus and take them home as souvenirs.” — Charlie Baum on THE FOOD SEEN</h2>

Episode 112: Charlie Baum of Cool Culinaria