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The virtual lounge takes over the Capiz Lounge at the stunning Renaissance Boston Waterfront Hotel. Beats and Eats is on the road for the Renaissance Global Day of Discovery. Ray and Gelso host a one of a kind Boston basketball draft party to remember. In this episode recorded on location you'll hear the duo talk Celtics history, the future of Rajon Rondo, and a live report from CLNS Radio locker room reporter Jared Weiss at draft headquarters in TD Garden. Plus,  Nick and Ty talk to CLNS Radio personalities Matt Rury and Sean Bakke about the state of Boston basketball There's even a discussion about organic beer. It's the happy hour for the mind not to be missed by hoops and pop culture fans alike.

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Sports Twitter Legend @KWAPT Checks in at the Celtics NBA Draft Party

Google Hangout for Beats & Eats. Please be sure to add to our "circle" so you are included in future LIVE broadcast events!

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We're talking all things podcasting in the virtual lounge! Beats & Eats is proud to welcome podcasting pioneer Rob Walch, the VP of podcaster relations at Libsyn. For those not familiar with Libsyn, it is the gold standard for podcast hosting.  Superstar podcasters like Maron, Hardwick, and Rogan, all host their shows on Libsyn. Ty and Nick get Rob to separate the fact from fiction in the world of podcasting.  The duo talk to Walch about the many myths spread through cyberspace about what it takes to be successful in podcasting.  So whether you're a seasoned pro or a novice, this podcast is for you! It's straight talk, straight from the biggest source in podcasting!

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The "virtual Kitchen" is proud to welcome restauranteur Ruth Corcoran to Beats & Eats for this week's Celebrity Chef Cookbook Series. Ty and Nick talk to Ruth about her restaurant, Cork. We also discuss social media's impact on the restaurant industry, how to handle customer complaints and poor ratings/reviews on Yelp & Trip Adviser. Corcoran, being a PR agent in addition to restaurant owner, is the perfect operator to discuss customer relations in the restaurant industry.  It's a lively discussion with a true gem in the local industry!

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Chef Information:

DIRECTIONS:

While your flatbreads are grilling, peel and pit fresh peaches and cut in half. Brush with a bit of EVOO and sprinkle with a bit of salt & pepper. Grill on both sides until they develop grill marks. Remove peaches and flatbreads from grill and set aside. To crisp prosciutto, you can place aluminum foil on the hot grill and place slices on the foil, cover and grill until crisped, or you can bake in the oven until crisp. In a bowl, toss your arugula with a homemade balsamic vinaigrette.

To assemble: Cut your flatbreads into quarters. Brush the top with just a bit of EVOO. Top with strips of the fresh mozzarella. Cut your peaches into smaller pieces and layer on top of mozzarella. Crumble the prosciutto a bit and layer on top of the peaches and then top with the arugula.

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The "virtual lounge" is open and everything is up for discussion on this pop culture edition of Beats & Eats.  In this episode, Ty and Nick bring up the surprising box office results from last weekend.  Is Tom Cruise no longer a huge draw in the U.S.?  His recent movie "Edge of Tomorrow" was pegged to be a huge summer blockbuster but instead it came in a distant third to the "The Fault in Our Stars." Plus Ray and Gelso talk about their love of indie cinema.  The duo close the lounge by looking at the Texas GOP decision to put voluntary therapy for homosexuals in their platform.  Grab your drink of choice, sit back, relax, and enjoy another classic "happy hour" for the mind.

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The "virtual lounge" is proud to welcome one of kind chef, and professional angler, Chef Jack Godwin to Beats & Eats. Ty and Nick talk to the Sous Chef, and grounds manager of the Beaumont Inn about life on the Beaumont Estate, running a kitchen, and much much more. It's a lively discussion with a truly versatile professional! Just wait until you hear what else happened during today's interview! Let's put it this way, 50 trout showed up during our interview as Ty and Nick helped Chef Godwin unload the fish truck, and stock Leonard's Creek at Beaumont.

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Chef Information:

Extra Virgin Olive Oil Gelatto

Ingredients

Directions

Combine the egg yolks and sugar in the bowl of a heavy-duty mixer. Beat with the whisk attachment on medium speed until the mixture is thick and very pale in color and forms a ribbon when the whisk is lifted, about 5 minutes. With the mixer running, drizzle in the olive oil; beat for 2 more minutes. Add the milk and cream and continue to beat until all the ingredients are combined. Freeze the mixture in a gelato machine according to the manufacturer's instructions.

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