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First Aired - 05/16/2010 05:00PM
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This week on The Mr. Cutlets Show Josh sat down with James Tracey & Akhtar Nawab. The guys spoke about whether cooking with super delicious olive oil is a must or a mistake, and just where it was that Josh had meat so aged it was "rotting off the bone".
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The Mr. Cutlets Show Introduction: James Tracey & Akhtar Nawab (20:57)
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The Mr. Cutlets Show, Josh Ozersky, Heritage Radio Network, Fairway Market, Josh is very hungover, Roberta's, Craft Bar Restaurant, Akhtar Nawab, Tom Colicchio, Mexican cuisine, taquitos, toastatas, sweetbread tacos, lobster arepas, Richard Sandoval, 11 new restaurants planned, Gramercy Tavern, green market gastronomy, minimalism, resourcing and getting the best products, grass fed meat, lacks sweetness, Angus Piedmontese, it's great when it's 60 days aged, lots of marbling, very tender, dry aged flavor, a dry clean aging room compresses the meat, no musky funk, Colicchio And Sons, plated vs family style, Tipsy Parson, Josh has limited knowledge on Mexican food, Josh has never had a soft taco that totally obscured everything inside of it, Josh went to a dinner at the James Beard House, Daniel Humm, tweezer food, Michael Anthony, James Tracey,Olive Oil, Meats & Vegetables (15:30)
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Fairway Market, Red Hook, single origin olive oil, meat program, do chefs like grassy olive oils or fruitier ones?, some people say not to cook with good olive oil, is that true?, yes, finish your dish with the good olive oil, James is from Texas, Bev Eggleston shoulder pork chop, Tipsy Parson, Fudge Farms, pork, Julie Taras Wallach, Fatty Cue, Meatopia, open to the public this year, Andrew Carmellini, Jimmy Carbone, July is good beer month, www.meatopia.org, July 11th at Governors Island, benefits Slow Food USA and Just Food, www.ozersky.tv, Josh now drives an Audi, Today's Special,To comment on this episode click here. There are currently Comments
First Aired - 06/08/2009 05:00PM
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Marla Camp, Publisher of Edible Austin talks with Judith McGeary, Founder of Farm and Ranch Freedom Alliance, Emily Olson of Foodzie.com, Nina Wanat of BonBonBar and Jeffrey Lorien of Zhi Tea and Author Eugenia Bone.
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Introduction and Show Summary with Publisher of Edible Austin, Marla Camp (1:50)
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Edible Communities, Edible Austin,National Animal Identification System Listening Sessions with Judith McGeary (8:39)
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Farm and Ranch Freedom Alliance, local, diversity, lobbying, USDA, National Animal Identification System, listening sessions, negative reactions, get involved and attend, www.farmandranchfreedom.org, microchips, databases, traceability, technology, costly, grassroots, organic, consumers, ranchers, lobbyists,New Local Food Maker's Online Marketplace with Co-Founder Emily Olson and Producer Nina Wanat (8:33)
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www.Foodzie.com, online marketplace, gourmet foods, Emily worked with buyers, learned of struggles for small producers to sell their products, consumer, forager, know your producer, Nina studied baking and pastry in Napa, experimented with different flavors and fresh ingredients, creator of the BonBonBar, Nina's blog helped development of candies, real food by real people, unique, Daily Candy, specialty gifts, single malt scotch ganache, marketing, exposure, chocolate, e-mail producer@foodzie.com, high quality, direct relationships, criteria, marshmallows,Marla Talks Marketing and Producing with Foodzie.com's Emily Olson and Zhi Tea's Jeffrey Lorien (6:12)
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marketing strategy, Zhi Tea, contemporary tea drinking, tribe, community, branding, partnering with producers, business, community tasting events, artisan foods, Foodzie.com gives credibility and a further reach,Downtown on the Farm with Carol Ann Sayle and Marla Camp (8:26)
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5 acre urban farm in downtown Austin Texas, writer, artist, farmer, organic, spokesperson, resource, information, local, fresh, food, column writer for Edible Austin, chickens, heat, water, Atlantic Food Channel, year-round vegetable farm, weeds grew better than vegetables, started eating weeds, nutritional benefits, blog, nutrition, Boggy Creek Farm, Huffington Post, backyard chickens, seminar brought 200 people to farm to learn how to raise chickens,To comment on this episode click here. There are currently Comments
First Aired - 01/24/2010 12:00PM
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Lisa Tucker talks about The Field and Fork Network and Marsha McBride joins the show to talk about the farm to table movement.
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The Main Course Introduction (14:36)
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Patrick Martins, Katy Keiffer, The Main Course, Whole Foods Market, upper west side, Buffalo, Niagra Falls, wonders of the world, beef recall, e coli, www.foodsafety.gov, food safety, sustainability,The Field And Fork Network (16:31)
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The Field and Fork Network, Lisa Tucker, Edible Buffalo, Kansas City, upstate New York, wineries, dairy, XO, Marriot Food Service, institutionalized dining, hotels, Kathleen Harris, Canadian Chefs Conference, Scott Stringer, Manhattan Borough President, institutional procurement, Barack Obama, Wall Street, Heritage Foods USA, distributors, meat supply, 3-5% is lost, house cured meat, whole animal cooking, Meat Hook, heritage turkeys, Paradise Locker Meat, Jefferson David Highway, Leaping Waters Farm, Chris Parachini,Lisa Tucker of Edible Buffalo (29:25)
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Lisa Tucker, Edible Buffalo, Patrick will be a keynote speaker, The Field And Fork Network, there is no local food distributor in western New York that works with small farmers, livestock farms, local food distributor, garlic varieties, restaurant needs, niche farming, raw milk cheese producers, kiwi, world class fruits, cherry, pear, peaches, grapes, short growing season, Halal, New York Times, slaughterhouses, politics, www.meatingplace.com, Bion, bio fuels as a byproduct, Martha Stewart, Rachel Ray, NYU, food distributors, army general, Sysco Corporation, product quality, livestock farmers, sustainability, local products, cheap food argument, infrastructure, www.fieldandforknetwork.com,Marsha McBride of Cage Rouge (39:36)
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Marsha McBride, Cafe Rouge, Berkley California, farm to table movement, food awareness, sustainability, local agriculture, whole carcasses, meat wasn't always this popular, vegetarianism trends, Paul Willis, chicken, lamb, goat, Bill Neiman, whole animal movement, veal, meadow raised veal, milk fed, grass fed, olive oil, California olive oil, networking and distribution issues, dairy business, air chilled poultry, eggs, duck eggs, fat, duck con fit, meatballs, meatloaf, meat market, steaks, chops,Tom Mylan Recaps Meatball Madneses (26:08)
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Tom Mylan, Meat Hook, workshops, Flying Pig Farms, Meatball Madness, Roberta's, Frankies Sputino, Tea Room, guanciale, www.the-meathook.com, butchering classes, beer brewing, Cathy Erway, recession cooking, Kombucha classes, Cooking With Bad Ideas, DIY, Do It Yourself, Michael Pollan, disposable income, New York City, San Francisco, slaughter houses, boxed beef, processing, Oprah, Texas Beef Association,To comment on this episode click here. There are currently Comments
