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First Aired - 08/23/2009 12:00PM
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Wylie Dufresne & Dave Arnold talk futuristic cooking and Brian Kenny shares some good news.
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Introduction & Show Summary (4:26)
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Hearst Ranch, Brian Kenny, Patrick Martins, Shanna Pacifico, destination restaurants, Florida Keys, lobsters, new sound effects, pig jowls, Caribbean themed restaurants,Wylie Dufresne & Dave Arnold Talk About Their Culinary Background (5:51)
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WD 50, French Culinary Institute, Wylie Dufresne, Dave Arnold, Gotham Bar & Grill, 71, the evolution of Clinton St., ebb and flow of Manhattan, Dave is the director of Culinary Technology, cooking school, bread program, new ingredients, Jean George Vongerichten,Meat Glue & Other New Ingredients (18:36)
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enzymes, Nils Noren, meat glue, hamburger, fat content, meat glue is less processed than sugar, soil bacteria ferments into the enzyme, protein, miso fermentation, the anti griddle, US Health Department, safety plans for restaurant, traceability and verification, meat processing, HACCP plan, finding new applications for equipment, temperature control, low temperature cooking, creative process, liquid milk wrapped in a gel of coffee, cafe con leche, read patents, patents are free to read online, there's no partial credit in engineering, learning from building and testing, everybody collaborates, creativity is not linear, hydrocolloids, vacuum packaging is very useful for low temperature cooking and storage, people are using vacuum sealing to make higher quality food, manipulating enzymes, the word 'natural' as an adjective,Wiley & David on Restaurants (3:31)
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Roberta's, gustatory, using ingredients in new and interesting ways, carte menu, standard menu layout, www.WD50.com, destination restaurant, eggs Benedict, New York city is relatively small, the taste of food is what makes a restaurant good,New Technology, New Gadgets, New Methods (8:10)
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rotary evaporator, distillation is illegal, rotovap, alcohol is a better flavor carrier than water, centrifuge, expensive equipment, low yields, nut oils, pecan oil, pecan butter makes peanut butter look foolish, astronauts, velodrome, justifying cost and space of new technology, hydrocolloids and enzymes are inexpensive and affordable, bone range, Portugal, vacuum distillation, herb distillation, liquor,Competition Amongst Chefs & Keeping Creativitiy In The Kitchen (5:24)
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chef to chef competition, mangalista breed, hairy pigs, every four star restaurant uses hydrocolloids, these products help you make better food, keeping creativity in the kitchen, the cooking world is very competitive, hydrocolloids were once used to make food cheaper, making delicious food while constantly learning,Brian Kenney Sells His Grassfed Beef to Anaheim Convention Center! (6:54)
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Hearst Ranch grass fed beef, Jim Tripp, Debbie Guiliani, cattle, beef, NAM Show, Natural Food Expo, frozen beef patties, getting rid of the ground is difficult, finite supply, chuck, trim, round, middle meat, brisket, whole animal, Anaheim Convention Center, Montery Bay Aquarium, sustainability, biodegradable plastic, institutional dining niche, Sam Simeon,The Problem With The Phrase Molecular Gastronomy; Wrap Up (12:47)
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www.cookingissuesblog.com, seaweeds, seeds, roots, Dewey Dufresne is the guiding light of WD50, friends and family helping maintain a restaurant, molecular gastronomy, the term sounds disgusting, either everybody is manipulating molecules or nobody is, some techniques are not science, delicious food, Modern American Food, food institutions, enduring curiosity, understanding food allows you to cook more respectfully, the end goal of a chef is to become more informed with the food you work with, slow food, non-traditional ingredients, farmers market, false dichotomy, www.FrenchCulinary.com, it's not the ingredient, it's how you use it,To comment on this episode click here. There are currently Comments
First Aired - 11/07/2010 12:00PM
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This week on The Main Course Patrick and Katy talk to Matthew Weingarten of Sodexo about the important (and admittedly difficult) process of improving the food in our institutions: schools, museums, stadiums, and more. Next Chris Parachini, owner of Roberta's, stops by to talk about the myriad of projects he and the Roberta's team have going on--including a burgeoning catering wing and a new slice joint in the works. Joshua Sharkey owner of Bark Hot Dogs talks about what good hot dogs are made of, what not-so-good hot dogs are made of, and why minimalism is key to a great dog. Finally Patrick and Katy set off a new series exploring the food scene in cities around the US; food critic Tim Carman talks to them about Chicago hot spots and the diner that Obama made a mecca.
Photo 1: Matthew Weingarten, Photo 2: Chris Parachini, Photo 3: Joshua Sharkey (right)
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The Main Course Introduction: Matthew Weingarten of Sodexo (24:28)
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Heritage Radio Network, S. Wallace Edwards & Sons, The Main Course, Patrick Martins, Katy Keiffer, Matthew Weingarten, Executive Chef of Sodexo, sustainable sourcing, waste management, water usage, energy management, public school food, Patrick is sick of the school food talk, no win situation financially, we should focus on corporate cafeterias, private schools, Sodexo is a food service based company, community based services, a call to entrepreneurs: distribution is key!, there is population density in New York, it's hard for somebody new to break in, new processing facilities could help make regional networks, vertical integration, institutional change, Heritage Foods USA is working with Virginia Tech and Emory University,More with Matthew: Game Meats, Sustainable Recipes & The Sodexo Model (20:24)
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Inside Park at St Bart's, charcuterie, game meats, heritage cuisine, recipes don't last for 500 years unless they are sustainable, nutritionally economically and agriculturally, game birds, Sodexo, Better Tomorrow, Coroporate Citizenship, changing the landscape can be challanging, demographics study, cost of health care services, new food model, money for change has to come from somewhere, we need more investors, 10 years vision: financially stable sustainable model to deal with distribution chains that bring local foods and farmers into larger corporations, when Sodexo makes a change it's monumental, where can you eat Sodexo?, www.sodexo.com,Chris Parachini, Owner of Roberta's (19:54)
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Cherryholmes, Chris Parachini, Roberta's, has grown into a business, do it yourself movement, everybody at Roberta's makes their own job, how does Roberta's keep up with all the projects they have going on, the mobilization of Roberta's, the small projects don't supersede the bigger concepts, Brooklyn Grange, rooftop farm, you can feed a good amount of people with an acre, Roberta's is always a project or two ahead of what the infrastructure can support, growing the movement, Gabe McMackin heads the catering department, anything anytime anywhere, catering the Scope Art Festival, 30,000 people over 5 days, Chris's hobbies, sailing, behind the scenes at Roberta's, Josh Corey, he has more work than a human can do in a day, on site carpenter designer and handyman, development of the kitchen, Best Pizza just opened,Joshua Sharkey owner of Bark Hot Dogs (34:31)
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Joshua Sharkey, Bark Hot Dogs, price point is tough, product driven, hot dogs are an emulsified meat, at Bark they use three cuts for their hot dogs, pork shoulder pork jowl and beef shoulder, Josh thinks nitrates are essential for hot dogs, they preserve the meat and give you that pink color, natural casings to get the snap, there's no secret for cooking it, slowly roasted on the grill, finish it really hot, Polish butchers have really good stuff, www.barkhotdogs.com, new projects on the horizon,Tim Carman, Food Critic for Washington City Paper (15:00)
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Tim Carman, Food Critic for Washington City Paper, DC doesn't have a deep and abiding food culture, technically considered part of the south, transient culture, DC signature dish:, all over the map, Ben's Chili Bowl, signature restaurant of DC, soul food/diner, classic throwback diner, Jose Andres, is there a food quality change during administrations, independent restaurants have great relationships with local farmers in the DC area, institution food, cafeteria food, prepackaged food, tourist food along The National Mall, museum food, hot restaurants in DC, Penn Quarter, Cafe Atlantico,To comment on this episode click here. There are currently Comments
First Aired - 08/04/2010 07:00PM
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On this week's Burning Down The House, Curtis is joined by Jessica Sheridan, Editor-In-Chief of the AIA NY's online magazine "e-Oculus", and Jacob Alspector, architect and Principal of Alspector Architecture. The three discuss the shifting power of the architect in today's economy and offer stories of the past and predictions for the future. Learn about the awesomeness of The Pantheon, the magic of the new Living Pavilion, and where to take a tourist to see great ephemeral architecture in New York City. This episode was brought to you by Tekserve, NYC's most remarkable Mac shop! Visit www.tekserve.com for all your Mac, iPod, and accessory needs.
Photo 1: The Bridgehampton National Bank, designed and built by Curtis B. Wayne. Photo 2: Utah Valley University Digital Learning Center, designed by built by Jacob Jacob Alspector. Photo 3: The Living Pavillion, designed and built by Ann Ha & Behrang Behin.
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Burning Down The House Intro (19:48)
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Burning Down The House, Cutis B. Wayne, heritageradionetwork.com, going viral, design and architecture, Tekserve, kick ass pro audio shop, Roberta's, sweatlodge kiva event, e-Oculus E-Zine, American Institute of Architecture, Jessica Sheridan, RISD, The Talking Heads, Oberlin College, Dr. Jacob Alspector, Cooper Union, Alspector Architecture, Twilight, Hunter Mountain New York, Katy Keifer, Chauncey Gardner in Being There, building onto existing structures, respecting the social contract of the existing context, utilitarianism, doctor of architecture, doctores, what it looks like should be an extension of solving problems, oculus, the Oculus of The Pantheon, The Pantheon is the greatest building ever, AIA New York Chapter, the AIA's stance on standard contract language, the litigious environment of the 1980s, limiting architects liability, the omnipotent construction manager, ionic capitals, construction from CAD files, digital exchange files, the dangers of misconstruing CAD files, Revit Architecture, Viollet Le-Duc, building The Bridgehampton National Bank,Revitalizing The City (21:47)
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the bad man, the economy has totally decimated the architecture industry, the creative arts are in the tank, very little new construction lending, university spending continues, Paterson's not paying people, state spending frozen, what's really happening in New York, Mayor Bloomberg, The High Line, Times Square, revitalizing the city, pop-up stores, temporary art spaces, public space, public work, private educational and cultural work, fast track, the word construction manager did not exist, press releases, The Center for Architecture, 536 LaGuardia Place, The American Society for Landscape Architects, Eyes Wide Shut, reporting on architecture, contributing to the written world, ENYA Design Competitions, Emerging New York Architects, Governor's Island, International Ideas Competition, The ENYA Prize, encouraging people to get their licenses, Matt Arnold, the increasing amount of time it takes from graduation to licensing, NCARB, the social contract between employer and employee, Perkins Eastman, construction administration, the width of a carpenter's pencil, dimensioning masonry, ARE / IDP concurrency, the European model, Utah Valley University Digital Learning Center,I Love This Town (17:02)
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I Love This Town, Nancy Griffith and Jimmy Buffet, Brooklyn, Bloomberg, Riverside South, Chelsea Piers, Tom Balsley, I Can't Afford This Town, The Upper West Side, mitzvahs, AIA, Figment, participatory arts, The Living Pavilion on Governor's Island, The Serpentine Pavilion in London, reticulated structure, Ann Ha, Behrang Behin, evapotransporation, sustainability, milk crate construction, The Green Thumb Program, Department of Parks and Recreation, The Science Barge, The Living Wall, ephemeral architecture, Nancy from Cincinnati, Cats on Broadway, the TKTS booth, The Highline, PS1 Contemporary Art Center, SO-IL, instalation, Pole Dance, The Pepsi Pavilion at The World's Fair, New York in the 1950s/60s, creative eras in New York, Frank Lloyd Wright, The Guggenheim, The United Nations, Huntington Hartford, The Museum of Art and Design, The MAD Museum, architecture is becoming much more collaberative, the broadening of the scope, diversifying, the term building is becoming more vague, architecture melting into art and landscape, engagin the public, participatory architecture, empty lots and storefronts, struggling to stay in the proffession, optimism,To comment on this episode click here. There are currently Comments
