This week on Cutting The Curd, actor & playwright Patrick Fitzgerald talks James Joyce & cheese.

This week, Anti-Pop Consortium talks about food on the road, and their latest album Fluorescent Black. Also on the show, Elliot Aronow of RCRD LBL & Food Gold (http://foolsgoldrecs.com/foodgold)

We're talking pastry and restaurant openings on today's episode of The Morning After! Jessie Kiefer and Jen Tullock are joined in the studio by Thiago Silva, the Corporate Executive Pastry Chef at the CMM Group. Listen in to this episode to hear why Thiago took up pastry, and how pastry differs from savory cooking. Hear about Thiago's offerings at places like Catch Miami and New York, and The General! Later, chef Nick Padilla stops by to talk about the restaurant he's opening, Alameda. Why did Nick decide to open his spot in Greenpoint? Learn about the menu items, and why Nick hopes to meld the cocktail and entree menus to create a cohesive aesthetic. What Latin food would be served at Chardonnay's Midwestern fusion restaurant, Chardoñez? Find out on this week's episode of The Morning After! Thanks to our sponsor, Whole Foods, and thanks to Knifeshow for today's music.

"If the cake doesn't taste good, what's the point? Ultimately, you want the cake to be devoured... it's something I really work hard on." [18:45] -- Thiago Silva on The Morning After

"We're a very bar-centric restaurant; over half the seats are at the bar. We want people to be able to move around and talk, but at the same time be able to share some food." [29:45] -- Nick Padilla on The Morning After