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First Aired - 08/14/2011 12:00PM
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This week The Main Course goes from country to city, from Spain to Saskatchewan with an all-star cast of guests. Patrick Martins and guest host Jason Colucci start the show talking with Maio Martinez about her Carroll Gardens wine bar, Sample, and nouveau barbecue. Cecilia Estreich expounds on truffles and the sustainable farming behind Mikuni Wild Harvest. Later on Natasha David of Maison Premiere shows us in studio how to make the perfect absinthe drip. Tune in for talk covering the best date and breakup restaurants, tips for bar etiquette and even Patrick Martin's baseball career! This episode is sponsored by Cain Vineyard and Winery.
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Episode 108: Maio Martinez & Sample (20:20)
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Babbo, Biscuit, Acimet, bocadillos, CIA, The Main Course, Patrick Martins, Katy Keiffer, Cain Vineyard, Jason Colucci, Maio Martinez, Cuisine in the Country dinner, whole goat roast, Lincoln County, Nevada, Cuisine in the Country, farm geek, wine bar, Carroll Gardens, nouveau barbeque, Claudia Fleming, David Boulud, Sample Wine bar, conserva food, food traditions in Spain, Blue Smoke, new barbecue, Carolina Barbecue, Mile End, Bar Tabac, 1 Brooklyn Bridge, Vinegar Hill House,Cecilia Estreich & Mikuni Wild Harvest (20:36)
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Cecilia Estreich, goat farming, small farming, Donsider Bardwell, Flavorpill, Behind the Burner, Daniel, Roberta's, Basis: Farm to Chef, truffles, wild mushrooms, Saskatchewan chanterelles, where do truffles grow, Cherokee Indian, foraging, Heritage Foods, Mikuni Wild Harvest, Rachel Greenspan, farming and sustainability, handshake agreements, logistics of farming, shippipng food, food blogs, Flavorwire, Slow Food Movement, TriBeCa Grill, Anne Saxelby, No Goat Left Behind, goat milk, milk interning, washing cheese rinds, Andante Creamery, bourbon barrel-aged maple syrup, plage du fromage, aging cheese, Portland, Maine food seen, Vermont restaurants, Brown Trading Company, epicures,Natasha David & Maison Premiere (27:17)
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Natasha David, absinthe, Vandaag, Pulino’s, Fatty Johnson’s, Mialino, Woodson and Ford, Dram, Maison Premiere, pouring absinthe, famous absinthe, wormwood, hallucinations, Absinthe drip, St. George Absinthe, mystery around absinthe, Italian spirits, garappas, classic cocktails, bartender driven bar, Negroni, handmade syrups, tequila flavoring, Ron Zacapa, Rum Manhattan, orange bitters, bar etiquette, bar theater, bar tools, oyster, ideal time to wait to drink, Jason Denton, Brooklyn Brine, 'ino,Dream Restaurants and more (14:47)
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Patrick Martins baseball career, Brooklyn, ideal date restaurant, Pie Meats, breakup restaurant, Frankie's, Mile End, Sammy's Romanian Steakhouse, Il Buco, Christopher Lee, Kieth McNally, Balthazar, Minetta Tavern, The Odeon, restaurant superstitions, restaurant rituals, the full moon, Sam, S. Wallace Edwards & Sons, Surry Farms,To comment on this episode click here. There are currently Comments
First Aired - 01/12/2011 03:00PM
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On the innaugral episode of The Speakeasy, Damon Boelte overcomes a brief power outage in the studio and chats with friend & colleague Brian Miller, formerly of Death & Company. Brian explains how he went from a food runner as a fresh New York transplant to becoming one of the best bartenders the city has to offer. Later in the show, Damon & Brian discuss Tiki cocktail culture and history and how under appreciated these fruity rum based drinks are these days. Tune in and learn more about cocktail culture in New York City. This episode was brought to you by Tekserve's E-Waste events. For more information visit www.tekserve.com/recycing.
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The Speakeasy: Brian Miller Introduction (13:35)
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Heritage Radio Network, Hearst Ranch, The Speakeasy, Damon Boelte, Brian Miller, bartender at Death & Co, originally from Seattle, worked at Grove on Bleeker and Grove, Brian started as a food runner, became friends with bartender Steve Ginsberg, Brian moved to Death & Co, Pegu Club, Audrey Saunders, taught Brian about cocktails, Jerry Banks, Juniper Suite, Dale DeGroff, Murray Stenson, more people are getting into cocktail culture, quality of cocktails has improved, knowledge is easier to come across, some people don't respect service industry jobs as careers, Phil Ward, Eben Freeman, making people feel comfortable is a skill, at the end of the day people want to have a good time, opening staff of Pegu Club was an all star team,The Tiki Cocktail Renaissance (23:15)
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Death & Company has been Brian's best experience behind a bar, Phil Ward, Joaquin Simo, changing the cocktail world one day at a time, Imbibe magazine, good cocktails to make with real moonshine, A Classic Old Fashioned, let the moonshine shine!, you might want to dilute it a little bit, Tiki culture, Tiki drinks, people are just starting to regain respect for these drinks, what one rum can't do three can, The Zombie is one of the more complex drinks out there, pairing Indian food with Tiki drinks, Sippin Safari, it can be intimidating to make a tiki cocktail, Painkiller, The Black Pearl, tiki was the last original cocktail movement in the United States, origin of cocktails, 19th century, Trader Vic, Robert Vermeire, some people think advanced cocktails are too difficult to make, Queens Park Swizzle, Milk & Honey, Martin Cate, Beachbum Berry, modern recipes, Europe is so much farther ahead in Tiki culture than the US, Negroni with rum, The Kingston Negroni, The East India Trading Company, Harry Johnson, just because you can make great drinks doesn't mean you can be a good bar owner, active service in bartending,To comment on this episode click here. There are currently Comments
First Aired - 02/04/2010 12:00PM
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This week on A Taste Of The Past, Linda Pelaccio talks with author and culinary historian Andrew Coe about the cultural history of Chinese food in America.
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A Taste Of The Past Introduction: A Cultural History Of Chinese Food In America (16:20)
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Linda Pelaccio, A Taste Of The Past, Dickson Farmstand, Amdrew Coe, Chop Suey: A Cultural History of Chinese Food in the United States, American Chinese food, China, Gold Rush millionaires in San Francisco used to send their shirts to China to have them cleaned and pressed, American Revolution, the US was a poor country after this, the great wealth of China, in 1784 they sailed the Empress Of China to China, filled with ginseng and Chinese silver dollars, Cantonese food, exotic and strange, missionaries wanted to save Chinese souls, their culture was rejected, dog meat, nose to tail cooking, centuries ago this was shunned by Westerners, Chinese came to America looking for gold, the first Chinese restaurants that opened in San Francisco were western influenced, dry vegetables, the Chinese build up trade networks, they were successful in recreating their cuisine in the new world,Busting Myths About Chop Suey (15:12)
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Chop Suey, Dickson's Farmstand Meats, bean sprouts, Chop Suey was invented in Gold Rush era San Francisco, the chef fried up pieces of garbage for drunk miners and called it Chop Suey, Chinatown in New York City began in the 1880's, New York was in the middle of a culinary revolution, Chop Suey means mixed bits, earthy funky stir fry, mixed peasant village stir fry, poverty food, the Bohemians loved it, the Chop Suey craze began, dim sum, the buildings in Chinatown are unchanged, Mott St, Richard Nixon, Peking duck, the Chop Suey craze ended, this sparked a restaurant revolution, in 1965 Lyndon Johnson signed the immigration nationality act, this allowed immigration from China to resume, Hong Kong, Southeast Asia, Taiwan, spicy food, chili peppers, Vietnam War, exploration of culture, sesame oil, soy sauce, Chinese vinegar, chopped up scallions, garlic,To comment on this episode click here. There are currently Comments
