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First Aired - 11/22/2009 05:15PM
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This week, "Chef" Cutlets gives some Thanksgiving meal advice, and explains why he hates turkey so much. Also on the show, Stefanie Cohen.
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The Mr. Cutlets Show Introduction (10:07)
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Josh Ozersky, Mr. Cutlets, Stefanie Cohen, Roberta's, Life in a Blender, Don Ralph, Fairway Market, Steve Jenkins, olive oil program, a lot of Italian olive oil is actually Spanish, single press oils, there are 80 types of olive oil at Fairway, Thanksgiving shopping spree, Thanksgiving, BBQ turkey, stuffed turkey, turducken, turkey tastes bad, turkovan, made with turkey legs, stewed, deboned, cocovan,Thanksgiving Meal Ideas: Turkovan (9:41)
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very few foods should be served hot, 90% of foods are better warm or tepid, it tastes better, put the turkovan in the refrigerator, the fat rises to the top, use dry red wine, bacon, the service butchers at Fairway are the best in the business, rack of veal, standing rib roast, crown roast of pork, boned lamb shoulder, braised, vegetables, green bean casserole, parsnips, turnips, potato is what matters most, grattan, sweet potatoes with marshmallows, Brussels sprouts,Grattan. Jewish Food & Thanksgiving Dessert (9:54)
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Fairway Market is the best retail meat, Red Hook, crusty brown top of grattan, double non stick griddle, cream salt pepper and nutmeg, hash browns, dessert, Israel is the number one consumer of turkey in the entire world, club sandwiches, Andrew Carmellini, Carmellini cookbook, Kozy Shack Puddings, Jewish food is just like Russian food,To comment on this episode click here. There are currently Comments
First Aired - 10/17/2010 12:00PM
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This week on The Main Course Patrick and Katy discussed how to turn the "farm to fork" movement into a major shift from commodity food with Helene York of Bon Appetit Management Company. Ed Brown of Restaurant Associates also chimed in to discuss how green initiatives can help others do what he does: serve sustainable food to over 400,000 people a day nation wide. Aaron Oster of Salumeria Rosi brought and discussed some delicious cured meats, and had a heated discussion with Katy and Patrick about subtly moving people along during their restaurant experience to prevent unnecessary and borderline rude loitering. Rachel Saunders, Author of "The Blue Chair Jam Cookbook" discussed jams, jellies, berries and their hybrid cousin boysenberries. Finally Dana Cowin and Kate Krader of Food and Wine Magazine joined Top Chef judge Gale Simmons and Singapore food expert KF Seetoh for a discussion on food trucks, street food, and the definition of "Die Die Must Try". This episode was sponsored by Fairway: like no other market.
Photo 1: Salumeria Rosi, Photo 2: The Blue Chair Jam Cookbook by Rachel Saunders, Photo 3: Gail Simmons
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The Main Course Introduction (11:06)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Fairway Market, Steve Jenkins, Carlo Petrini, Slow Food USA, Patrick started HRN as a model of Radio Bra Red Waves, food philoshopy, growing the movement, why don't restaurants drop checks on table to get them out?,Helene York of Bon Appetit Management Company (24:18)
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Helene York, Bon Appetit Management Company, Fedele Bauccio, founded in San Francisco, catering company, getting rid of mystery meat, local food, supply chain issues, making things more efficient for small producers, moving away from commodity food, regional infrastructure, institution food, distribution, treating meat as special food, meat standards, antibiotic free, sustainable production, food safety, farm to fork, measuring by sales not acreage, humane animal treatment, aquaculture, fish, species by species, sustainable seafood, farmed fish, shellfish, what are the three things Helene would tell a small farmer who wants to sell to Bon Apettit?,Ed Brown of Restaurant Associates (16:54)
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Ed Brown, Restaurant Associates, corporate dining, supporting the sustainability movement, green initiatives, budgeting around sustainable product, Restaurant Associates serves a 100,000+ meals a day in NYC, 300,000-400,000 people a day nation wide, institutional food, business models, culture of chefs, traceability, knowing where your food comes from is inspiring, produce vendors, distribution, growing the movement,Cured Meats with Aaron Oster of Salumeria Rosi (25:58)
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taxidermy, food philosophy, sustainable cured meats, guanciale, Aaron Oster, Salumeria Rosi, Cesare Casella, time limits on dining, turover rate, some people stay too long, Noodle Pudding Inc, WOOFing, farming in Europe, prosciutto di parma, traditional salumi, curing, rapid fire:, pork jowl, creamy, pancetta, pork belly, bacon is brined not cured, you can't eat bacon from the package, Mustela, pork loin, DOP, cured pork shoulder, vinoto, sopressata, mortadella, the life of a cure master, educating staff and customers, La Laiterie, bean varietals, black eyed pea was a very Italian bean for a long time, Slow Food, sustainable bean farts vs commodity bean farts,Rachel Saunders, Author of "The Blue Chair Jam Cookbook" (16:03)
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Rachel Saunders, Blue Chair Jam Cookbook, jam and marmalade classes, jam making, the plants own us, food photography, seasonality, jam is dynamic and engaging, Rachel is not a traditionalist, candied fruit, boysenberry, berries, Rachel is anti candy thermometer, www.bluechairfruit.com,KF Seetoh, Dana Cowen, Gail Simmons & Kate Krader (27:33)
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Dana Cowin, Food & Wine Magazine, street food, you cannot judge a dish by its color, Die Die Must Try, KF Seetoh, Singapore, food trucks, food carts, trucks can be good, carts aren't usually, Madison Square Park, Roberta's, Fatty Cue, revival of street food, growing the movement, thanks Dan Breindel!, Kate Krader, sea urchin pasta, Carlo Mirarchi, Top Chef DC, Tom Colicchio, David Chang, eating locally, sustainability, can the rest of the country catch up?, Anne Saxelby, industrial food power has fooled people by changing language, democratizing the language of ingredients, best contestant on Top Chef?, Kevin Gillespie, Woodfire Grill,To comment on this episode click here. There are currently Comments
First Aired - 02/20/2011 12:00PM
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Download MP3 (Full Episode)
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This week's guest on The Main Course is Jacquie Berger, Executive Director of Just Food. Jacquie demonstrates how allowing communities to work alongside the organization helps Just Food helps connect farmers and families. Tune in and learn more about the upcoming CSA Conference on March 5th and find out why restaurant supported agriculture is so important in today's fight for good food. Later on the show, Deborah Krasner - author of Good Meat. Deborah breaks the book down and explains how keeping a strict meat diet taught her the real benefits of pasture raised product. Tune in for the debut of HRN's very own Chicago Dispatch with correspondent Heather Sperling. This episode was sponsored by Fairway Market. For more information visit www.fairwaymarket.com
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The Main Course Introduction (8:49)
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The Main Course, Patrick Martins, Katy Keiffer, Fairway Market, Steve Jenkins, conference recap, Francis Schott, The Restaurant Guys, defending the $10/pound heritage turkey,Jacquie Berger of Just Food (17:56)
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Jacquie Berger, Just Food, a just and sustainable food system, making sure all New Yorkers can overcome the obsticles standing in the way of good food in their communities, urban farmers, local farmers, CSA, food justice, advocacy, beekeeping, community and food education, people don't know how to eat seasonally, good food movement, building a community, meeting your farmer, micro communities, the term CSA is being blurred in NYC, Just Food supports a bare bones model, no middle man, www.justfood.org, Farm School NYC,More on Just Food (23:32)
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JustFood.org, Just Food gets support from many different organizations, sustainable funding, the art of running a major non profit, no frills attitude, allowing communities to work in partnership with the organization, restaurant supported agriculture, The Black Project, community food education program, cooking demonstrations, bridging language gaps, Food sovereignty, do we have food rights?, some communities don't have options, advocacy training programs, farm fresh produce, subsidy programs, Wholesome Wave, Paul Newman, Michel Nischan, organic labeling, people need access to fresh produce, food stamps, nutrition entitlement programs, food reports, why are there so many organizations with the same goals?, CSA Conference on March 5th, go if you want to learn anything about local food, meat CSAs,Deborah Krasner (20:02)
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Deborah Krasner, Good Meat, pasture raised animals are different and better for you, it tastes better and cooks much differently, when you buy a whole animal the price goes down substantially, all meat diet, drop in cholesterol level, health benefits of grassfed and pasture raised meat, different health profiles emerge when you eat this food, EatWild.com, farmers county by county, Dickson's Farmstead Meats, decision tree, cut by cut, whole animal cooking, creating a recipe for every part of every animal, ofal, unfamiliar cuts, overcooking heritage meats makes it taste like commodity, differences between commodity and pasture raised meat, never overcook grassfed meat, fast and hot or low and slow, braising cuts,Sam Edwards Calls in (15:54)
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Sam Edwards, S. Wallace Edwards & Sons, SurryFarms.com, treating pasture raised product different, fat ratio, marbling, aging, curing, differences in feed, weight differences in breeds, using food stamps at CSA's, revolving loan funds, 40 pounds of meat can still fit in a small freezer, the more you buy the cheaper it is, meat can go pretty far, meat as a condiment, not always the center of the plate, steak as a status symbol, puritan qualities, Bernie Sanders,To comment on this episode click here. There are currently Comments
