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Courtney Contos on Salsa (12:22)
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Courtney Contos, Deborah Shapiro, Charlie Trotter, San Miguel, Mexico City, Salsas, Salsa is not pico de gallo!, chili, orange juice apple cider vinegar, cooked dried chili salsa, ranchero salsa, ceramic pots, hand carved wooden spoons, cooking on coal, Rick Bayless, Serrano, Habanero, Hibiscus, cumin, dried chilis, our listeners are salivating,The Dirty Dozen & Clean Fifteen (16:25)
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Deborah does not know what Carnitas is, making food accessable via technology, streaming video, ingredients in the US, local or organic?, The Dirty Dozen, apple pears carrots cherries strawberries lettuce bell peppers peaches cellery nectarines grapes and cale, find the dirty dozen organic and without pesticides, Vermont, Chicago, Heritage Foods USA, half a lamb, grill pan, the toaster is gone!, tahini sauce, The Market Vegetarian,To comment on this episode click here. There are currently Comments
First Aired - 10/07/2012 12:00PM
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This week's episode of The Main Course finds Patrick Martins contemplating food trends. From importing cheeses to nose to tail butchery - Patrick talks about the relative age of the good food movement in the United States and its future. Patrick calls up Jason Neve, Executive Chef at B & B Ristorante, Enoteca Otto Pizzeria, and Carnevino in Las Vegas, Nevada. Tune in to hear about the typical guests at Jason's restaurants, and how the Las Vegas food scene differs from New York's. How are Mario Batali's dishes received out west? Later, Patrick talks with Liz Clarke of Bubby's in Tribeca. Liz recently traveled to Berlin, Heidelberg, Prague, and Strasbourg; tune in to hear which cities had the best regional cuisines. Patrick and Liz also discuss how World War II has scarred Germany, and the Germans affinity for curry. Learn more about European cooking, and how it influenced food in the New World. This episode has been brought to you by S. Wallace Edwards & Sons.
"Just like chefs are trying to make the best dishes possible, the farmers we buy from are trying to make the highest quality meat." [12:07] -- chef Jason Neve on The Main Course
"American food stems from German food. I'm just shocked... I'm definitely trained by a German chef where everything was just German sauces and fat. [32:38] -- Liz Clarke on The Main Course
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Nose to Tail with Jason Neve (25:03)
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Vassar College, Jason Neve, butcher, chef, email, Slow Food USA, Heritage Foods USA, food trends, Fairway Market, Steve Jenkins, Dean & Deluca, Lidia Bastianich, cocktail culture, Wonderbread, locavore, garden, local, nose to tail, elitism, taste, gastronomy, fast food, The American Human Society, Mario Batali, fresh seafood, C.I.A., Del Posto, buffet, trotters, lamb brains, bolognese, gnocci, Carnevino, dry-aging, Enoteca, OTTO, charcuterie, antipasti, B & B Ristorante, foraging, farmer's market, food service, desert, herbs, apples, pears, quince, produce, The Springs Preserve, Zach Allen, Las Vegas,Taveling Europe with Liz Clarke (20:52)
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Prague, Germany, Berlin, Czech Republic, meat, fat, sauerkraut, pretzel, Liz Clarke, Bubby's, Tribeca, pubs, Europe, Middle Eastern food, acid, curry, sausage, curry ketchup, doner kebab, the spice trade, Heidelberg, Strasbourg, France, rustic, Zum Schneider, Prime Meats, World War II, The Holocaust, The Berlin Wall, Gestapo, soccer, Carlo Petrini, Paris, German beer, Munich, Czech food, street food, pig knuckles, pork belly, muenster cheese, foie gras, heritage breeds, Black Forest ham, cured,To comment on this episode click here. There are currently Comments
Debuts At - Unscheduled
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It used to be known as "the mistake on the lake," but make no mistake about it. Cleveland is back and it is more delicious than ever. On this special program for Heritage Radio Network.Org, Sari Kamin visits downtown Cleveland in person and takes us on a gastronomic tour of some of the city's best restaurants and talks with Cleveland's top chefs about why they've chosen to contribute to the culinary revival of this rust belt city.
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Cleveland's Food Revival (30:00)
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nuts, beef, beer, The Greenhouse Tavern, Jonathon Sawyer, Matt Danko, James Beard, Food & Wine Magazine, Pot de Creme, Foie Gras, local, sustainable, Ohio Valley, farmer, NoodleCat, NoodleKids, ramen, Steambuns, Sawyer's Street Frites, SeeSaw Pretzel Shoppe, West Side Market, Panzone Meats, Irene Dever, smoked meats, pierogies, sausages, cheese, olives, hot sauce, Ohio City, Great Lakes Brewery, Bloody Mary, David Romano, Sokolowski's, University Inn, Michael Sokolowski, Tom Ballogg, No Reservations, Best Thing I Ever Ate, Michael Symon, prohibition, Rust Belt, paprika, Chicken Paprikash, SOHO, Southern Hospitality, Nolan Konkoski, low-country, shrimp and grits, fried green tomatoes, Happy Dog, hot dog, Flying Fig, Karen Small, Gateway District, vegan sausages, Yvengling Sauerkaraut, Peanut Butter Cup Coffee Porter, Willoughby Brewing Co., siracha, Lolita, Lola, Tremont, Downtown Cleveland, seasonal, morels, ramps, risotta, ghost pepper, coppa, Chef Michael Symon, Iron Chef, The Chew, The B Spot,To comment on this episode click here. There are currently Comments
