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First Aired - 03/20/2011 12:00PM
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This week on the Main Course, Patrick & Katy are joined by Michael Anthony, Executive Chef at Gramercy Tavern. Michael shares his experiences behind the kitchen at one of the city's most iconic and celebrated restaurants and explains how he gained the tools and knowledge needed to perform at such a high level. Tune in to hear behind the scenes stories from the kitchen and learn how working in Japan changed Michael's life. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.
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The Main Course: Michael Anthony, Executive Chef at Gramercy Tavern (22:29)
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Patrick Martins, Katy Keiffer, The Main Course, Hearst Ranch, Michael Anthony, Executive Chef, Gramercy Tavern, it's hard to take time off, average tenure of an employee at Gramercy Tavern, line cooks, house pride, French influence, Danny Meyer, Gramercy Tavern opened in 1994, Union Square Cafe, proliferation of restaurants, private dining rooms, teaching the Danny Meyer formula, taking care of people, staff meetings, sense of urgency to our learning curve, American chefs, American cooking, fine dining, flavor combinations, good American restaurants, Union Square Hospitality Group, this is an exciting moment in time, ingredients, techniques, temperamental growing season, maple syrup, discipline in cooking, food has to taste good, shared value,Michael's Roots in Japan & France (21:22)
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Michael got a job in a Japanese kitchen, Shizuyo Shima, Bistro Shima, female head chef and business owner, the kitchen is a tough place to be, apprenticeship, Michael was a picky eater as a kid, kitchen organization, cleaning techniques, kitchen basics, Michael also trained in France, Jean De Laveine, vocational school in Paris, Japanese model, chef as a mentor, discipline, there's nothing wrong with treating cooking seriously, everybody has their own style, finding ways to motivate people, Alex Lee, Philippe Bertineau, Gramercy Tavern is one of the best stages in the world,Behind the Scenes at Gramercy Tavern (16:30)
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butchery, charcuterie, pickling, email question, Michael's favorite chef in New York City, Executive Chef, Maialino, Nick Anderer, purveyors, Italian cuisine, heartfelt approach to cooking food, Roman tradition, at USHG chefs make the decision on where ingredients come from, leveraging size and units, whole animal cooking, processing cuts, make sure you do it responsibly, casual outlets, conceived dishes, cool tavern pub bistro venue, communal relaxed feel, wood burning grill, four induction burners, amazing refrigeration system, sausages, terrines, stuffed meats, braises, whole cow, nose to tail eating, good cooking has always been built on thrift, building blocks of good cooking, fermentation, in house marketing division, stories from the kitchen, connecting with the media, using rice bran to ferment pickles, preserving seasons, fair and accurate management style, simple menu ideas, tight execution,Community Outreach & Charitable Efforts (10:48)
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Danny Meyer's restaurants are all based in community involvement, artistic component, getting kids to look more closely at food, Japan relief, Michael Romano, dinner at Gramercy Tavern organized through the Japan Society, proceeds go to the relief fund, Share our Strength, Sandra Lee, Autumn Harvest Dinner, September 26th, American Cooking, ending childhood hunger, www.GramercyTavern.com,Temple Grandin Preview & Maple Syrup Trip Recap (14:54)
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Temple Grandin is on next week!, Cargill, Whole Foods Market, protein producer guidelines, animal husbandry, certified humane, maple syrup, Patrick spent 5 days with Howie and Stephan Cantor in Vermont, West Glover, Northeast Kingdom, Jaspar Hill, Deep Mountain Maple, Couriers, taxidermy, Parker Pie, mini Roberta's of Vermont, Bread & Puppet Theater, political puppetry, Union Square Green Market, www.HeritageFoodsUSA.com, 200 liters of the syrup has been sold, sugar shack, the annual income comes from a three week period, the woods provide the fuel for the fire, community rallies around the sugaring process,To comment on this episode click here. There are currently Comments
First Aired - 08/14/2011 12:00PM
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Download MP3 (Full Episode)
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This week The Main Course goes from country to city, from Spain to Saskatchewan with an all-star cast of guests. Patrick Martins and guest host Jason Colucci start the show talking with Maio Martinez about her Carroll Gardens wine bar, Sample, and nouveau barbecue. Cecilia Estreich expounds on truffles and the sustainable farming behind Mikuni Wild Harvest. Later on Natasha David of Maison Premiere shows us in studio how to make the perfect absinthe drip. Tune in for talk covering the best date and breakup restaurants, tips for bar etiquette and even Patrick Martin's baseball career! This episode is sponsored by Cain Vineyard and Winery.
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Episode 108: Maio Martinez & Sample (20:20)
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Babbo, Biscuit, Acimet, bocadillos, CIA, The Main Course, Patrick Martins, Katy Keiffer, Cain Vineyard, Jason Colucci, Maio Martinez, Cuisine in the Country dinner, whole goat roast, Lincoln County, Nevada, Cuisine in the Country, farm geek, wine bar, Carroll Gardens, nouveau barbeque, Claudia Fleming, David Boulud, Sample Wine bar, conserva food, food traditions in Spain, Blue Smoke, new barbecue, Carolina Barbecue, Mile End, Bar Tabac, 1 Brooklyn Bridge, Vinegar Hill House,Cecilia Estreich & Mikuni Wild Harvest (20:36)
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Cecilia Estreich, goat farming, small farming, Donsider Bardwell, Flavorpill, Behind the Burner, Daniel, Roberta's, Basis: Farm to Chef, truffles, wild mushrooms, Saskatchewan chanterelles, where do truffles grow, Cherokee Indian, foraging, Heritage Foods, Mikuni Wild Harvest, Rachel Greenspan, farming and sustainability, handshake agreements, logistics of farming, shippipng food, food blogs, Flavorwire, Slow Food Movement, TriBeCa Grill, Anne Saxelby, No Goat Left Behind, goat milk, milk interning, washing cheese rinds, Andante Creamery, bourbon barrel-aged maple syrup, plage du fromage, aging cheese, Portland, Maine food seen, Vermont restaurants, Brown Trading Company, epicures,Natasha David & Maison Premiere (27:17)
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Natasha David, absinthe, Vandaag, Pulino’s, Fatty Johnson’s, Mialino, Woodson and Ford, Dram, Maison Premiere, pouring absinthe, famous absinthe, wormwood, hallucinations, Absinthe drip, St. George Absinthe, mystery around absinthe, Italian spirits, garappas, classic cocktails, bartender driven bar, Negroni, handmade syrups, tequila flavoring, Ron Zacapa, Rum Manhattan, orange bitters, bar etiquette, bar theater, bar tools, oyster, ideal time to wait to drink, Jason Denton, Brooklyn Brine, 'ino,Dream Restaurants and more (14:47)
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Patrick Martins baseball career, Brooklyn, ideal date restaurant, Pie Meats, breakup restaurant, Frankie's, Mile End, Sammy's Romanian Steakhouse, Il Buco, Christopher Lee, Kieth McNally, Balthazar, Minetta Tavern, The Odeon, restaurant superstitions, restaurant rituals, the full moon, Sam, S. Wallace Edwards & Sons, Surry Farms,To comment on this episode click here. There are currently Comments
First Aired - 11/30/2010 12:00PM
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Are Dave's classes really worth taking? Are Heritage turkeys really that good? Is it possible to infuse alcohol with Dr. Pepper? These are some of the questions that Dave and Nastassia fielded this week on Cooking Issues. Tune in to hear Dave's hilarious Thanksgiving story involving a smoke filled house, and find out what Twist n Sparkle is good for. This episode was generously sponsored by 360 Cookware. For more information visit www.360cookware.com.
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Cooking Issues Introduction: Dave Struggles with Self Promotion (18:25)
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Dave Arnold, 360 Cookware, Heritage Radio Network, Cooking Issues, hydro-colloid course, is it worth the money?, depends on the person, difficult subject to teach, new things are developed for the classes, applications and philosophies, chefs usually get new menu items out of these classes, sodium alginate, oyster mushroom soup, reverse alginate, pearlescent, food grade powder, metal dust, fresh apple reductions, maximizing sugars in sweet potatoes, clarifying extra starch,Dave's Thanksgiving Heritage Turkey Story (10:23)
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Thanksgiving, Heritage turkey, Narraganset breed, Heritage Foods USA, duck fat, deep fat frying, ladling hot fat over it for crispy skin, finish the bird in the oven, clay baking sheet, smoke detectors become cooking detectors, ventilation, the whole thing is irritating!, cooking detector defeaters, baking sheet shattered, still ended up being the most delicious bird Dave ever made, Holiday Cocktail course with Dave and Nils,Dr. Pepper Infusion, The Simpsons & More (15:02)
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whipped cream ISI, thermal whip, flavored alcohol, alcohol infused fruit, use nitrous, vacuum gets a stronger infusion into the pineapple, sous vide supreme?, is it as accurate as an immersion circulator, non stirred water baths have limits of accuracy, caller question, illegally distilling alcohol, Dr. Pepper infusion, neutral grain spirit, Dr. Pepper syrup, clarifying Dr. Pepper, distillation with aroma components, white prunes, dried fruit flavor, Dave's favorite Simpsons episode?, diet sodas as hydration, never let a sugar soda drinker buy soda for a party, table top vacuum sealer, entry level price for a real vacuum machine is high, Twist n Sparkle, carbonation unit, why not used for savory things like sauce?, could make things taste fermented, keep it cold, make sure it tastes good,To comment on this episode click here. There are currently Comments
