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First Aired - 05/16/2010 02:30PM
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This week on Cutting the Curd Anne spoke with ricotta makers Betsy Divine and Katrina Vahedi. The ladies speak about the allure of fresh cheese, their Italian cheese mentor Salvatore, and what cheese means to the master cheese mongers of Italy.
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Cutting the Curd Introduction: Salvatore Bklyn (17:54)
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Cutting the Curd, Anne Saxelby, Betsy Devine, ricotta, Katrina Vahedi, selling cheese and composing poems, Katrina was a linguistic major before going into cheese, Italian heritage, Salvatore's enoteca, cheesemaking, ricotta cheese, Salvatore Bklyn, Salvatore inspired them to start their operation, pulling something from your front yard and serving it to the townspeople, people are reluctant, Harley Farms Goat Dairy, Italian culture, hand motions, Rachel Mark,Betsy Devine, Rachel Mark & Katrina Vahedi (17:03)
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Rachel Mark, the girls loved Salvatore's way of life, olive oil, terroir, cheese making stories, inspirations, Italian sass, the girls got into an altercation with Salvatore about ricotta, the art of confrontation, whole milk ricotta, Brooklyn, red sauce cooking, elevatin peasant cheese into something richer and greater, cheese revolution, craft beer, new world wine, Tuscany, DOC, DOCG, Super Tuscan, up next: mozzarella!,To comment on this episode click here. There are currently Comments
First Aired - 05/06/2010 12:00PM
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Trevor Gulliver of St John stops by to talk Nose To Tail Philosophy, and preview some of the new projects that he and Fergus Henderson have planned.
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A Taste of the Past: Trevor Gullivan of St John (15:00)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, The Barterhouse, Trevor Gullivan, Fergus Henderson, St John, Smithfield London, The Whole Beast: Nose to Tail Eating, Nose to Tail Eating: A Kind of British Cooking, Beyond Nose To Tail, Fergus is tied up in the kitchen with Jonathan Waxman, Barbuto, nose to tail cooking, cooking ethics, common sense and authenticity, seasonality, Fergus is not classically trained, he is self taught, St John was an old smokehouse, Peter Luger's, Brussels sprouts leaves, Anthony Bourdain, shaving the pig, fondue,To comment on this episode click here. There are currently Comments
First Aired - 04/07/2010 05:00PM
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Heather & Jack talk with Brady Lowe about his event Cochon 555. For more information check out www.cochon555.com.
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The Farm Report Introduction: Cochon555 (14:44)
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Farm Report, Heather Hyman, Jack Inslee, Heritage Foods USA, Brady Lowe, Taste Network, Atlanta, Cochon 555, 5 pigs 5 chefs, heritage breed pigs, local farms, Brady provides each chef with a whole pig a week before the event, family owned wineries, difference between breeds, Brady's background is with wine and cheese, tastings, heritage pork, pigs are not a convenient product, what makes breeds taste different?, do they cook differently?, side by side tastings, VIP room, the people get a 51% vote,Brady Lowe Talks About Heritage Breed Pigs & The Cochon 555 Event (12:23)
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which event is Brady's favorite?, between New York City & Napa, blood sausage, Mangalista breed, heavy on the fat side, steamd bones with lemongrass and ginger, fries them up, chili, mint, cilantro, face bacon, meat director at Blue Hill, menu with a diagram of the pig, Tom Myland, were there any unbearable dishes?, judging process, Heritage pork breed guide, field guide for pigs, www.cochon555.com,To comment on this episode click here. There are currently Comments
