The Main Course
Re-run 12 - 12:45pm EST
First Aired - 01/31/2010 05:00PM
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Executive Chef Sebastian Zijp and Nick Solares sit down with Josh Ozersky to discuss the new positions each of them have recently acquired in the world of good food in New York.
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The Mr. Cutlets Show Introduction (11:59)
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Nick Solares, A Hamburger Today, The Beef Aficionado blog, new gig as chief pizza critic for Slice, Chef Sabastian, Josh's new column, writing for TIME, Domino's pizza, Buffalo mozzarella Neapolitan style pizza, American cheese designed for hamburgers, east 10th street NYC Roman style pizza, Gnocco restaurant, Josh Ozersky, Stephanie Cohen,Chef Sebastian Zijp (10:00)
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Nick Solares jude of dry aged beef, Nick was so shocked and surprised by the procurement of the marbly dry-aged beef bought at Fairway Market, Nick had never been to a Fairway Market before, Sebastian Zijp of Bar Blanc Bistro, Rhode Island sardines, brined porkchops, house-made apple-bacon compote, a romantic spot, chefs challenges with nature, pork roulette, what is meat glue?, charcuterie plates in most restaurants these days, what makes a charcuterie selection good from bad?, quality and taste, process and technique as opposed to flavor,Bargain Lunches in High-end Restaurants and The Roast Beef Sandwich (11:50)
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The Feedbag was hacked into by Canadian Viagra, fine dining affordable meals, Gean-Jorges operation, any two entrees not a set menu, true world class cuisine, Daniel, Gramercy Tavern, the Roast Beef Sandwich is the next fried chicken, Artichoke pizza's next project, De-Fonte's, what style roast beef?, Chicago style beef in Gowanus, blogger Dave Cook recommends The Crooked Tail Cafe, the Ozersky leftover trick, Sebastian's American Chef mentors, Sebastian was taught it takes being a bit bold and arrogant as a Chef in New York,Chefs on Becoming a Top Chef (12:01)
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David Bouley, fantastic fifty dollar meal, old school chefs like Paul Liebrandt that work their way up, Top Chef allows younger chefs to step into a higher position that they may not have earned through experience, television gives exposure not years of experience, many Chefs start as dishwashers, Sebastian has always wanted to be a Chef, Bar Blanc Bistro is Sebastian's first position as Executive Chef, the fear of what people's reaction will be to the creative side that draws people to the restaurant, special dishes to experience at Bar Blanc Bistro,To comment on this episode click here. There are currently Comments
First Aired - 12/18/2011 12:00PM
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Legendary food activist, journalist and acclaimed writer Michael Pollan joins Patrick Martins for a very special episode of The Main Course. Michael shares some of his new "food rules" as featured in his latest book, "Food Rules: An Eater's Manual". He tells listeners why they should eat close to the earth, serve vegetables first, remember that milk is a meal and stop acting as "short order cooks" for their children. Later in the show, Patrick asks Michael a variety of questions from Heritage Radio Network hosts including concerns about population growth, the decline of cooking from home, elitism in the sustainable food movement and political influence on our food system. If you are at all interested in the way we eat and the way we affect our planet, this is a must listen. Also on the show, Robert Stehling of Hominy Grill. This week's episode of The Main Course was sponsored by S. Wallace Edwards & Sons
"The fear of hunger [in the world] has encouraged people to over-eat...Forcing your children to finish what's on their plate is probably not such a good idea. We should be learning how to leave something on our plate, symbolically, in order to get in control of our appetite."
"We accept a hierarchy of taste everywhere but food."
"There some recent studies that suggest sustainable agriculture could feed 9 billion people."
"When you outsource the cooking of your food to corporations, your health suffers."
"The cheapening of our food has subsidized our falling wages. We won't be able to find a way to get out of this until we find a way to get money in people's wallets so they can afford real food."
"Michelle Obama has done a lot to raise the profile of good food. I wish her husband would back her up a little more strongly with policy."
--Michael Pollan on The Main Course
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The Main Course: Michael Pollan (30:13)
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The Main Course, Patrick Martins, Heritage Radio Network, Michael Pollan, Food Rules: An Eater's Manual, new rules, eat close to the earth, nutrition from liquids, milk, calcium, calories, serve vegetables first, meat consumption, balanced diet, short order cooks, overeating, communal eating, Slow Food, food anxiety, sustainable food movement, sustainability, nutrients, carbohydrates, relaxed attitude towards eating, population growth, sustainable agriculture, 9 billion people, food production, food yields, organic agriculture, farmers, decline of cooking, cooking from home, fast food, breakfast cereal is no longer eaten at breakfast, famine, elitism, class-ism, food prices, advocacy journalism, Obama administration, Michelle Obama, Wendell Berry, Francis Moore-Lappe, Joan Gussow, Marion Nestle, Eric Schlosser,Reactions from Patrick & Robert Stehling of Hominy Grill (18:41)
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Hominy Grill, unhealthy food at restaurants, Southern cuisine, chef responsibility, cooking from home, food costs, elitism, price points, Charleston, Agrarian society, shortening the food chain, over development, land values, growing seasons, South Carolina, www.HominyGrill.com, Robert Stehling,To comment on this episode click here. There are currently Comments
First Aired - 11/04/2010 02:00PM
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This week on Greenhorn Radio Sev spoke to Sandor Katz from Tennesee, a internationally recognized master of fermentation. Sandor's goal is to stress to people that fermentation should NOT be intimidating, and is a great way to not just preserve foods at times of bounty, but to bring out flavors in foods that might not otherwise be available. Learn how Sandor used daikon radishes and cabbage to ferment and create 70 gallons of "kraut chee", plus why fermentation can be a way for people to connect to their farmers and create great value-added products with produce. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.
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Greenhorn Radio: Sandor Katz (25:00)
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Greenhorn Radio, Severine Von Tscharner Fleming, live from the 101 North, the green is emerging in Northern California, Sandor Katz from Tennesee, there is a lot of fermentation going on, it was a late and stressful harvest, everyone in Tennesee is relieved to have some rain, Sandor is the Elvis of fermentation, Wild Fermentation .com, Sandor wants to demystify fermentation so people can reclaim this important art and aspect of agriculture, on Saturday Sandor did a workshop at Long Hungry Creek Farm with Geoff, Poppin, daikon radishes, 70 gallons of raddish 'kraut chee', the classic 'problem of abundance', preserving the abundance that appears at certain parts of the year, sauerkraut is a more short term process in the summertime, this is something people who don't farm can do to connect with people who ARE farming, a network of friends and food producers who can exchange foods allows people to specialize and not have to grow everything, gardening collaboritavely, sharing a kitchen together, Sandor likes to make wine and mead and always has ideas about what to do with abundant foods, people also ferment foods to make them more digestible and to enhance their flavor, so many 'gourmet foods' are the result of fermentation, there is a real fear of aging food sans refridgeration in the US, fermentation is not rocket science, the young farming community, fermentation adds value to the products of agriculture!, making cheese and alcoholic beverages and kimchee and pickles, there are opportunities for people connected to farmers to create small businesses making fermented value added products with the farmer's food, this is the next step to relocalizing agriculture: not just creating more farms & markets but creating smaller scale enterprises to embark on these transformational value added endeavours, sustainable food is not a spectator sport, should i quit my job and become a farmer?, its hard to leave the perks and security of having a 'regular job', its essential that more people get directly involved in expanding our productive capacity in order to expand the food choices that exist within a regional area, intermediate steps, The Revolution Will Not Be Microwaved, Wild Fermentation, Sandor has another book about fermented foods in the works, The, Barefoot, Farmer,To comment on this episode click here. There are currently Comments
