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First Aired - 10/04/2009 12:00PM
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The Main Course reels in the fishy facts to sourcing fish sustainably and which species are safest to eat. Research scientist Tim Fitzgerald and Chef Jarret Schwartz join us to discuss this murky matter.
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Main Course Introduction (7:13)
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Wisconsin Cheese Festivals, charcuterie as a new trend, fish, Book: Cod, Liberty Science Center Event at Roberta's October 13th, Mark Ladner, Joe Bastianich, Orchestra conducted by João Carlos Martins, collaboration, American artisanal cheese revolution, Norwegian cuisine, Dave Brubeck and Son Chris at Avery Fisher Hall,Tim Fitzgerald: Environmental Defense Fund Research Scientist (11:11)
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panel discussion, navigating murky waters, policy, panelists, seafood, marine stewardship, clarification on what is good or bad to eat from the water, Tim believes fish is the healthiest protein, research, mercury and pcb's in fish, benefits of fish, omega 3's, farmed fish from developing countries, foreign country practices, quality of fish, regulations, enforcement, Alaska, sustainability, eat frozen seafood in the off season, flash freezing preserves optimal freshness, highly farmed fish include salmon, shrimp, catfish, pollution, farmed versus wild fish, cooking differences, bucking Michael Pollan's trend, aquaculture,Protection of Marine Habitats and Catch Shares (20:23)
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temperature, climate, biodiversity, dock, caviar, www.msc.org/, marine reserve, population of fish, known spawning areas, Costa Rica, Coco's Island, government protection, many miles off shore, hard to protect, illegal fishing, Nation Geographic caught illegal fishing on tape, pirate fishermen, fishing communities, livelihood, quotas, caps on catches, NOAA, competitors, fishing gear, bi catch, catch shares, eco labels are rare in the market or restaurant, looks at health of stock, fishing materials, growing in the US, MSC certification, fish with worst sustainability issues include, blue fin tuna, surgeon from Caspian Sea area, orange roughy, grouper comes from all over, when you buy a fish that isn't the fish you think it is, long eel like fish with rooster looking features, not seen very often, whale fishing, Japanese whale wars, Hawaii and Cape Cod whale watches, almost hunted to extinction, certifications and labels that consumers can trust, the gold standard now is Marine Stewardship Council, a prime candidate for fish fraud, oarfish is like the lock ness monster, marine mammals take a long time to reproduce,Sourcing Fish Sustainably off the Shores with Chef Jarrett Schwartz of Blue Kitchen in Wyoming (15:45)
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Jackson Hole Wyoming, Chef of Blue Kitchen Restaurant, skier turned chef, east meats west ambiance, cowboy and contemporary, menu is fish driven, land locked location, FedEx and UPS help with deliveries, local company Whole Fish, standards for sourcing, on menu, wild king salmon, hard rock shrimp, Atlantic yellow fin, many loyal local customers in winter, mostly tourist diners in winter, need to have a good instinct of how much fish will be used when ordering, rather order less than more to prevent from spoilage and waste, consumer and distributor influence, Wegman's fish campaign to help with the fish they farm and sell, consumer education, greatest challenge of maintaining a high end fish restaurant,To comment on this episode click here. There are currently Comments
First Aired - 08/31/2010 05:00PM
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This week on Beer Sessions Jimmy and Ray continue their on-sight broadcast from the Ommegang Brewery's "Belgium Comes to Cooperstown" beer event. Hear from Ommegang brewmaster Phil Leinhart, Duvel president Simon Thorpe, and Larry Bennett of Ommegang on the past and future of the only small, private, family owned Belgian brewery in the United States. This episode was sponsored by GreatBrewers.com: the best resource on the internet for craft beer lovers.
Photos: Belgium Comes to Cooperstown 2010
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Beer Sessions Introduction: Live From Cooperstown! (15:00)
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Beer Sessions, Jimmy Carbone, Jimmy's No 43, Belgian Comes to Cooperstown, Ray Deter, Ommegang, Live from Cooperstown!, Dave Brodrick, Larry Bennett, camping, the best beer festival in America, GreatBrewers.com, Phil Leinhart, brewmaster at Ommegang, Simon Thorpe, President and CEO, inspired as a teenager, Michael Jackson's World Guide to Beer, Great American Beer Festival, Annheiser Bush's Beer School Tractor Trailer, Annheiser Bush Beer School is actually quite informative, beer geeks, Budweiser is not the most complex or serious beer but it's very high quality, it's not easy to make, 2004 was the first big festival, they sold 700 tickets the first year, now there are 400 VIP tickets and 1500 regular tickets, 200 brew reps and 400 volunteers, great selection of American brewers, VIP tickets sell out as fast as the computer can process them, tasting tickets are usually sold out the first day, different themes every year, this is the 4th year of themes at the festival, Planet of the Ales, Silence of the Lambics, BPA, Flemish Sour Brown,Phil Leinhart and Simon Thorpe of Ommegang (15:00)
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how does Ommegang use the festival for beer development, all the brewers get involved at the festival, Belgian Farmhouse Breweries, the site is an old hop farm, Dave Broderick, Broderick was very persuasive to get the guys up to the festival, Phil is a brewMASTER, Ommegang just graduated from micro to regional, Ommegang is at a capacity of 22 thousand barrels, Sean does everything - he makes bottles and distributes the beer, Sean trains brewers, Sean makes sure the process is correct, the brewmaster has to make adjustments when needed, how to grow the brewery, Ommegang does engage in any contracting, its easy for craft brewers to dream of being very big, Ommegang will cap off growth if they ever begin to lose their top quality, Ommegang wants to always be fascinating to beer connesiers, BPA is a much more accessible beer, BPA is a gateway beer that allows people access to flavorful beers without being challenging, Duvel Green is another gateway beer, Duvel Green was slammed by the beer press for not being the same as Duvel in the bottle, Ray looked at Duvel Green as a really crisp pilsner, its tough to double ferment in kegs or they blow up, reducing barriers for people to try great beer and before you know it you've got someone who's a beer enthusiast, Ommegang is the only privately held family owned Belgian brewery in America, Ommegang's relationship with their parent and chief brewers in Belgium allows them hundreds of years of expertise and tradition, Duvel is a family company who want to grow a wonderful businessman in America, Belgian brewers can be a little closed minded,What Makes the Ommegang Beer Festival So Special? (15:00)
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what makes the festival so special?, there's something magical upstate, incredible location, the magic finds its way to the beer, connection between Ommegang and Europe, Beer & Food Pairings, Ommegang pairs best with food, the guys taste some beers, after market yeast, yeast strains, blending process, refermented beer in the bottle, bottle conditioned, batch process, fermentable sugar and yeast in the tank, Duvel Green, unfermented, what's a warm cellar?, secondary fermentation, should you keep bottles cold?, cellar temperature, what are some of the oldest beers?, 2003 Three Philosophers, mellows out with age, vertical tasting of Three Philosophers, 2003-2010, Good Beer Seal,To comment on this episode click here. There are currently Comments
First Aired - 08/10/2010 05:00PM
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This week on a very special episode of Beer Sessions Jimmy and Ray sat down with Garret Oliver (brewmaster of Brooklyn Brewery and general beer pairing genius) and Christian Pappanicholas & Bobby Hellen (of Resto restaurant) for an hour long, beer pairing special. Tune in for beer pairing tips and to hear the guys try food in-studio and pair them in real time with some of the best craft beers on (and not on) the market. This episode was sponsored by Great Brewers.com: a favorite source for beer information and education and one of the internet's most popular beer destinations.
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Beer Sessions Introduction: Christian Pappanicholas & Bobby Hellen of Resto (15:47)
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Beer Sessions, Jimmy Carbone, Jimmy's No 43, Heritage Radio Network, Good Beer Seal, Great Brewers.com, Ray Deter, d.b.a., Christian Pappanicholas, Bobby Hellen, Resto, Brian Ewing, The Good Beer Book, Garrett Oliver, Local 2, beer and food pairings, Christian was a wine geek before becoming a beer nut, forced pairings, pairing by color, drink and eat what you want and find a way to make it work, the beer dinner is a form of performance, it's hard to explain how you came to a pairing, much like writing music, it's tough to justify some pairings, Brewmasters Table, beer is more versatile as a pairing drink, The Shazaam Effect, Ray knew Garrett Oliver from the Craft Brewers Guild,Food & Beer Pairing on Air! (18:18)
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Robert Mundavi, convinced people American wines could be as good as French wines, Garrett plays that role for American beer, he is the leader of beer & food pairings, there is a beer culture now that didn't exist when Garrett started, first time having food on Beer Sessions, sausages, all beer goes with all sausages!, you heard it here first, saison style, Saison Dupont, keeping up with smaller breweries, unless you spend your time reading blogs at various points you will fall behind, there will also be new beers available that you don't know about, sometimes customers turn you on to stuff, everything the guys are tasting is on the menu at Resto, they have about 10 to 12 Charcuterie items on menu, blood sausage, blood pie, sour beer cuts through the fat content in the sausage, beer and oily fish, Mundavi has a team that figures out what foods to pair with their wines, their chef figured out that acid and salt made the wines taste could, you could make a white wine go with a steak if you squeezed lime juice on the steak, we have explored the intersections between food and beer more than the Belgians, the best beers are made in America right now, Michael Jackson loved American beer,More Beer & Food with the Guys (24:10)
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Great Brewers.com, email question, hops are like spices, Kelso IPA, Lord Admiral Nelson, Roberta's sweetbreads, Brooklyn Local 2, brown ale, caramel color, usually high temperature caramel, 2AM bodega beers, Brooklyn Brewery, people don't go to a craft beer bar for hot babes, they come to drink good things, IBU, bitterness levels, food beers, classic pairings for a 5 course beer and food pairing, Garrett: start with a salad and wheat beer, a dish that shows off caramelized roasted character, cheese course: lots of latitude there, dessert with an imperial stout or fruit beer, PDT, beer cocktails, if you make beer cocktails get all the gas out of the beer, pour it back and forth more times than 8, large format bottled dinners, whole animal, Resto is on e 29th between park and lex, next week is Jimmy's birthday!, Resto, chicken fried goat necks, 11 Madison Park has one of the best beer lists for a restaurant in New York, German short haired pointer, Austin's Steak & Ale House, Kew Gardens, OTB inside the restaurant!, beer and jewelry pairings,To comment on this episode click here. There are currently Comments
