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First Aired - 07/13/2010 03:00PM
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This week on The Food Seen Michael spoke to Julia Ickes of Design and Construction Resources LLC, a consulting firm that specializes in the design and construction of high-end eating spaces in New York City. Julia described her now seminal work on Momofuku Ssam and Noodle Bars, and elaborated on how efficiency was underlying element behind the design of both spaces. She also discusses how she designed a cashier system from the ground up for Blue Bottle, while specifically avoiding the traditional POS model. This episode was sponsored by Fairway: like no other market.
Photo #1: Momofuku Ssam Bar. Photo #2: Blue Bottle
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The Food Seen Introduction: Julia Ickes (14:12)
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Michael Harlan Turkell, The Food Seen, Fairway Market, construction and contracting, Julia Ickes, http://www.dcrnyc.com/, Design and Construction Resources, controlling chaos that goes along with discerning chefs and owners, Jack Lamb, in 2003 DCR worked on the first Momofuku, using inexpensive materials and a crisp sense of geometry, designing within budget, Momofuku Ssam Bar, used to be a fast food chicken restaurant, David Chang, started with the kitchen and worked backwards, he had a limited budget, the original place was much more streamlined, Noodle Bar, efficiency was key in the design of that kitchen, punch list, many of the restaurants Julia works with are Asian themed, standardizes the design of the kitchen, they use very specific bar designs, sushi restaurants need particular bar design, bamboo, height depends on the sushi chef, if bamboo rods don't dry well they don't wear well over time, DCR does all of it's own carpentry, they only outsource stainless steel application, there's only so much you can do with basic materials, you need to stand out in New York City, form follows function, a restaurant has to work, staff has to be taken into account,Design and Construction Resources (15:24)
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the best meals possible within these spaces, compiling a scrapbook of images and colors, James Freeman, Blue Bottle Coffee, some people have more specific requests than others, hiding a cash register, custom designed the coffee bar so the register is flush with the counter, James didn't like POS systems, old school register, how do you bookend a project?, DCR never really goes away, they always answer the phone, emergency repairs, storage boxes of leftover tile, kitchen design, it's easier to work when the chef is the owner, what's most important in design?, open kitchens are important, how space flows from kitchen to dining area, equipment lists, DOB, Department of Buildings, certificate of occupancy, if you're building a restaurant use an existing restaurant, Eric Helms, Juice Generation, DCR usually works in smaller spaces,To comment on this episode click here. There are currently Comments
First Aired - 05/14/2012 01:00PM
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On this week's episode of Let's Eat In, Cathy Erway is talking hot sauce and spicy food with Jon Meyer of I 8 NY Food and Matt Timms of The Takedown food competitions. Matt calls in to talk about some of his favorite hot sauces, what ingredients are key to a good sauce, and why he prefers a sauce that brings the heat to one that is flavorful. Jon Meyer talks about some of his favorite spicy foods including Sichuan cuisine and Japanese, why acidity and salt are essential to good food, and why Tabasco sauce is so special. Did you know that Tabasco is barrel-aged before it hits the shelves? As always, Cathy asks Matt and Jon about their ideal date meals, but this week has a spicy twist! This episode was brought to you by Whole Foods.
"People in New York seem to lay off the heat!" -- Matt Timms on Let's Eat In
"I love wasabi. Sometimes I go out and get really terrible sushi just so I can eat wasabi." -- Jon Meyer on Let's Eat In
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What Makes a Hot Sauce (15:37)
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The Takedown, hot sauce, The Great Googa Mooga, acidic, salt, Jon Meyer, i8ny, I 8 NY Food, Adrian Ashby, Siracha, Tabasco, El Yucateco, pickled peppers, barrel age, Matt Timms, vinegar, xanthum gum, Facemelter, bloody mary, horseradish, black pepper, chilli, viscosity, spice, sugar, milk, bread, Fatty Cue, flavor, New York, figs, Hoboken, Piri Piri, Ben Flanner, sulfur,Sichuan, Japanese, Thai - It's All Spicy! (15:27)
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date meal, jalapeños, ghost chilli, hot food, kimchi, Little Pepper, Sichuan, getting high, Flushing, Queens, mushroom trip, spicy food, sushi, Japanese food, wasabi, radish, babies, endorphin, runner's high, Mala, Thai, Westernize, fish sauce, Thai chilli, local peppers, Trinidad, habañeros, dried peppers, Mexican chilli, Hatch Chiles, chilli powder, nacho,To comment on this episode click here. There are currently Comments
First Aired - 07/16/2012 01:00PM
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So, you know Cathy Erway as the host of Let's Eat In, but did you know that she also makes some delicious and creative hot dogs? On this week's episode of Let's Eat In, Cathy is talking with Kara Masi, the organizer of The Great Hot Dog Cookoff, taking place in the Pfizer Building on Saturday, July 21st. Cathy has participated in the event for several years, making sushi hotdogs, and buns out of cucumbers. Tune in to hear Cathy and Kara discuss the origins of the event in Kara's backyard in Fort Greene, and how the event grew to be a Brooklyn summer institution that consistently raises money for charity. Don't listen to this episode if you're hungry, because Cathy and Kara talk about some of the more eccentric (but scrumptious) hot dogs from past years' cookoffs. Kara also talks about her history with underground supper clubs, and lists some of the Brooklyn-centric vendors at this year's hot dog event. If you're in Brooklyn this Saturday, you definitely don't want to miss the 7th annual Great Hot Dog Cookoff! This episode has been brought to you by Tekserve.
"The chefs are really the soul of the event because they get to use their creativity, and that's what makes it so exciting- and allows us to raise a lot of money for the Food Bank for New York City." -- Kara Masi on Let's Eat In
"The chefs are really the soul of the event because they get to use their creativity, and that's what makes it so exciting- and allows us to raise a lot of money for the Food Bank for New York City." -- Kara Masi on Let's Eat In
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Famed Hot Dogs of Yore (17:24)
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The Great Hot Dog Cookoff, Kara Masi, Ft. Greene, South Williamsburg, Food Bank for New York City, City Harvest, advocacy, hot dogs, sushi dog, cucumber, the hot dogpling, ambition, all beef hot dogs, Gramercy Tavern, The Meat Hook, hot dogs from scratch, homemade ice cream, ravioli, vodka sauce, favorite hot dog, buffalo wing hot dog, chef, the food world, bleu cheese, backyard grill, food safety, liquor license, Daniel Delaney, Brisketlab, Steve's Ice Cream, Kombucha Brooklyn, family, beer, coffee, charity, Pfizer building, People's Pops, McClure's, Brooklyn Grange,Underground Supper Clubs (13:53)
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guest chef, appreciation for cooking, cuisines, underground supper clubs, food trends, dinner parties, hosting a supper club, restaurant, date meal, pasta, risotto, grilling, skirt steaks, corn salad, corn, corn dog, salsa, grilled corn, crema, lime, marinade, Maya Lin, pickled jalapeños, homemade hot dog buns, homemade slaws, vegetarians, General Tso's, deep fry, Connecticut, Crif Dogs, shrimp, papaya, Wall Street hot dog, reduced sauce, lobster, dutch ovens, Fairway Market, supper club,To comment on this episode click here. There are currently Comments
