We ask Iron Chef Jose Garces about who makes the best pork on today's episode of THE FOOD SEEN. In his most recent cookbook, The Latin Road Home, Jose takes us on a trip through his culinary lineage. An Ecuadorian who grew up in Chicago, Garces was constantly exposed to the flavors of his heritage: crispy pork, mote (hominy), ceviche, and Llapingacho (potato patties with cheese), which made him hunger for more. Now with over 15 restaurants in Philadelphia ranging from Andalusian tapas (Amada), Basque region wine bar (Tinto), Mexico City fare (Distrito), European-style cafe and gourmet market (Garces Trading Co.), as well as Classic American (Whiskey Village), Jose reflects on his past inspirations, sharing the recipes discovered through family and travel. This program has been brought to you by Fairway Market.

"Latin to me means, more or less, the language. It's not necessarily the place, but the feeling or the dynamic of having Latin heritage." [17:20]

"If you mess up tortilla soup - you shouldn't be cooking!" [27:30]

-- Jose Garces on THE FOOD SEEN

We're celebrating Texas on this week's Beer Sessions Radio with Shiner Beer and hot sauce! Jimmy Carbone invites Eric Webber from Shiner Beer into the studio to talk about Shiner's expansion to the New York City market. Learn about Shiner's storied history in Texas, and how Austin embraced the beer and promoted its small-town ethic. Learn about some of Shiner's flagship beers, as well as some of their newer craft offerings. Lina Kulchinsky from Sigmund's Pretzels joins Jimmy and Eric to share her new sourdough recipe! Jimmy breaks out the hot sauce for the second segment; learn about the upcoming New York City Hot Sauce Expo, and what sauces will be featured at the event. Marc Stroobrandt of The Belgian Beer Café calls in to offer some beer and food pairing suggestions. What is the job of a beer sommelier? Later, Jared Stutts calls in to talk about the funding for his documentary about the history of San Francisco beer, Brewers by the Bay. You don't want to miss out on this week's installment of Beer Sessions Radio! Thanks to our sponsor, GreatBrewers.com, and thanks to Pamela Royal for today's music!

"You can hear a little bit of German spoken in each of our beers." [10:45] -- Eric Webber on Beer Sessions Radio

"The proper glassware has an affect on the aroma and taste of the beer." [24:00] -- Marc Stroobrandt on Beer Sessions Radio

The “Restaurateur” (denoted by his very own biopic), Danny Meyer is one of New York’s greatest culinary leaders. As CEO of Union Square Hospitality, a restaurant group that’s redefined dining in the city, along side President and Director of Culinary Development, Michael Romano. Their first collaboration, Union Square Cafe opened in 1984, Michael joining in ‘88 and six months later garnering a 3 star NYTimes review, has endured almost 30 years in one of the hardest industries around. On today's installment of THE FOOD SEEN, find out why their brand of haute cuisine-meets-hospitality is still ahead of the curve. Now with over a dozen Shake Shack locations in the USA, and half a dozen overseas (Dubai, Kuwait City, Doha, Abu Dhabi), and Creative Juice, a new healthy concept cafe, Creative Juice, inside Equinox gyms, how does USHG keep the same food and service ideals relevant? This episode of has been sponsored by 360 Cookware.

"It's not a badge that you wear on your shirt - 'I use seasonal produce' - that's just how it's done!" [17:00]

"No matter how good it tastes, nothing will ever satisfy your soul in the absence of hospitality." [21:40]

One innovation that Union Square Café brought about, that we absolutely continued at Gramercy Tavern, was to bring women into the equation of a three-star dining experience." [25:20]

"Whoever wrote the rule that hedonism and health can't be a part of the same sentence?" [55:40]

-- Danny Meyer on THE FOOD SEEN

"It's about the guest's experience. They're coming to our restaurant, we're cooking them a meal. I want to make sure that everyone has a good time." [25:45]

"Where is this food coming from? Is it cerebral? Is it textbook? Or is the person cooking really connecting with the food?" [38:00]

-- Michael Romano on THE FOOD SEEN