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First Aired - 04/25/2010 12:00PM
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Food literature legend Peter Kaminsky talks pigs, fire and flavors on the first hour, and Mike Edison defends Manhattan against the Williamsburg hipsters on the second hour.
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The Main Course Introduction (11:55)
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Patrick Martins, The Main Course, Katy Keiffer, Roberta's, White Oak Pastures, selling out to oil companies, gas drilling, African American farmers, New York City Food & Film Festival, George Motz, Hamburger America, oyster shuck and suck, 25 dairy farmers left in Sullivan County, all paid commodity pricing; $17 per hundred weight, paying them $25 per hundred weight could produce an 8 to 9 dollar a pound cheese, Anne Saxelby recommends eight month raised Gouda, the milk from all 25 farmers combined produces 7,000 pounds of cheese a week, institutionalized dining, green market, bodegas,Peter Kaminsky Talks Fire & Flavors (27:53)
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Peter Kaminsky, Seven Fires: Grilling the Argentine Way, 125 recipes, BBQ, cooking with fire, whole cow cooking, Gerald Durrell, Patagonia, preference vs convenience, the ingredients are agnostic, Amanda Hesser, piglet contest, Gershwin Prize for popular song, Paul McCartney, Culinary Intelligence: A Hedonist Guide for Healthy Eating, Peter was rejected for life insurance, 33% of vegetables consumer in the united states are potato chips french fries and iceberg lettuce, eat the best ingredients you can, if you cook one meal a week you will understand more about the food system, maximize flavor through cooking, it's hard to eat on the road in America, Paul Willis, Niman Ranch, Phillis Willis, boiled beets, The Elements of Taste, The Underground Gourmet, meals are experienced one taste at a time and every taste is a short story, there are basic flavors that will elevate and push forth other flavors in a meal, salt, Cajun fish stew, floral herbal, oxtail ragu, when you talk about taste you have to talk about texture,Peter Kaminsky Recounts His Search for the Perfect Pig (32:30)
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whole pig cooking, Field & Stream, Peter was an editor at National Lampoon, fishing books, Peter tried to find the best ham in the world, Pig Perfect, seminal book in gastonomy, it was a labor of love for Peter, barnyard breeds, the English loved improved agriculture, breeding experiments, overpopulation of wild pig, why don't we harvest wild pig?, Nancy Newsom, what's the differenc between American and Italian hams?, Spanish hogs, white pigs, land raised, Sam Edwards, Surryano ham, rise in popularity in the pig, lardo, pork belly, Heritage Foods USA, supporting food by eating it, grass fed beef, know your cuts, grassfed animals are more wild, leaner and tougher, they aren't raised to be cut with a fork, marbling, what's the difference between grass fed and grass finished?, all animals are raised on pasture at some point, advice for tourists taking taxis,Heritage Cooking With Steve Pope: Chicken Broth (11:21)
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Heritage Cooking, Steve Pope, making broth from chicken, leftover carcass, ongoing soup, French cooking, sodium enhances the flavor of the broth, natural flavor of the bird, break up the carcass, break the bones, marrow makes all the difference, carrot tops, simmer, chicken bone flavors start coming out, cook it for two hours, Good Shepherd Poultry, next week: liver and gizzards,Mike Edison Explains Why Manhattan is Still Better Than Williamsburg (33:22)
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Mike Edison, Have Fun Everywhere I Go: Savage Tales of Pot, Porn, Punk Rock, Pro Wrestling, Talking Apes, Evil Bosses, Dirty Blues, American Heroes, and the Most Notorious Magazines in the World, Space Liberation Army, Edison Rocket Train, Fancy Magazine, Don Pedro's, anti Manhattan rhetoric, NY Post, people in Williamsburg complaining about Manhattanites, Brooklyn, they sell beer on the Staten Island Ferry, PFA's, Post Frat Assholes, Manhattan is new code for douchebag, Katy couldn't find good food in Paris, coffee shop culture, Bougnat, quintesential French finger wave to American tourists, if you live in New York City you never need to eat crap food,More with Mike Edison (14:16)
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top three slices in the city, Joe's on Bleeker, 121st and 1st ave, Rays on 77nd and Columbus, pizza has gotten better in New York City, Second Ave Deli, hot dogs, it should be Kosher style, Eisenberg's Sandwich Shop, Sullivan Country American Cheese, will replace the Kraft single in New York City, Mike's mom didn't know how to cook, Sammy's Romanian Steakhouse, chicken fat, transformation of Bushwick, Bushwick was burned down in 1977, The Olypmia Movie Theater, Cozy Soup n Burger, Happy Burger, Pizza Burger, Tavern on the Green, Trader Vic's, Pisco Sour, beer in the shower, cans only!, Samuel Merrit, Beer Sessions, Tuesday's at 5:00PM, Hester Street Market, Patsys, pastrami, Zagat, s, Katz,To comment on this episode click here. There are currently Comments
First Aired - 03/28/2010 12:00PM
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We are we disconnected to our food? Patrick Martins hosts a discussion with Peter Hoffman, Damien Sansonetti & Shanna Pacifico. Mike Edison & Keith Elliot Greenberg preview Wrestlemania 26 on the second half.
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The Main Course Introduction: Damian Sansonetti of Bar Boulud (19:47)
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The Main Course, Patrick Martins, Paradise Locker Meats, www.paradisemeats.com, disconnection to food, Sullivan County, why are we disconnected?, Bar Boulud, Peter Hoffman, Anne Saxelby, Bob Lewis, Steve Pope, Mike Edison, 100 year anniversary of Ringling Brothers Circus, Damien Sansonetti, traditional French food, Charcuterie, high end cuisine, pasta, Italian vs French, ingredients, what it takes to run a restaurant, restaurateurs, theater district, cooking techniques, turnaround time in the theater district, New York Times, rabbit slaughter at Roberta's, Novella Carpenter, supermarket food, commodity meat, processing, price points, quality of living for farmers, we want everything cheap and fast, Michael Pollan, Flying Pigs Farm, farm cap, Erin Fairbanks, local sustainable cuisine, whole animal cooking, butchering, is meat too cheap?, David Chang, good clean and fair, Slow Food, not that much more expensive than commodity, everybody wants to sell in Whole Foods now, hunting, Boy Scouts, wine renaissance, we need more young farmers, dairy farmers, American Farmland Trust, couldn't get New York State apples at the event, Shanna Pacifico,Challey Comer of Watershed Agricultural Council (15:46)
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Watershed Agricultural Council, Catksills, Challey Comer, there is good aggregation behind New York State apples, you can't hold a sustainable food event without serving sustainable food, green markets, beef production, breeds, production methods, helping people from a business perspective, feeding styles, Sysco Corporation, New York State pork and veal, pork belly, veal head, pork shoulder, Sam Cass, everybody knows how to prepare a pork chop but it takes skill to work with lesser cuts, cheese making, are conferences that discuss problems helping?, audience questions from farmers, multi generational farmers, equal access, Saxelby Cheesemongers, www.purecatskills.com, Pure Catskills,Peter Hoffman of Savoy & Back Forty (24:14)
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Peter Hoffman, Back Forty, Savoy, cooking from the marketplace, sustainability, locavore, unpretentious easy going atmosphere, from SoHo to the East Village, price points, culture, bike riding, whole animal cooking, half steer a week, braising cuts, Erin Fairbanks, Guy Jones, Blooming Hill Organic Farm, farming, cash flow problems, Flying Pigs Farm, Mary Cleaver, Cleaver Company & The Green Table, accessible food, Farm Camp, Washington County New York, smaller portions, higher prices, sustainable pork for BBQ's, is good clean and fair food much more expensive than commodity?, jowl nuggets, is Slow Food more expensive than fast food?, what's the real cost of food?, working on tighter margins to buy better food, flavor concentration, improving distribution and slaughterhouses, you don't have to spend a lot of money to eat good food, disconnect with upstate New York, farmers across the nation are struggling, there is a long history of dairy farming in New York, massive confinement dairy operations, the price to produce milk in the northeast is higher than it is in the southwest, local cheeses, Mateo Kehler, Vermont, Jasper Hill Farm, value added items, Zak Pelaccio, shrimp paste, bread, pig heads, head cheese, prosciutto, Red Wattle legs, case hardening,First Hour Wrap Up: Expanding Slow Businesses (18:25)
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expansion, how do you expand a slow concept, staff, growing the people who work with you, giving them the opportunity to expand, business expansion, harnessing talent, Daniel Boulud, French cooking, traditional cooking, Daniel NYC, promoting workers who understand the ideology behind the restaurant, quality control, Roberta's, community, Back Forty, No Farms No Food, rally in Albany, American Farmland Trust, buy real produce that's in season, it's always spring somewhere, buy real food!,Heritage Cooking with Steve Pope (9:16)
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Kansas City, Steve Pope, Heritage breeds, submitted recipes, diversity, cowboy chicken, rare breeds, sustainability, Good Shepard Ranch, Texas, social dinners, church activities, BBQ, New Hampshire bird, the chicken to use for eggs and meat, broiling, rotisserie, one can of creamed chicken soup, one can of creamed mushroom soup, one can of rotel, three to four pound chicken cut up after its been roasted, into bite sized pieces, chopped onion and grated cheese, casserole, chicken broth, animal protein, Heritage Foods USA, www.heritagechef.com, www.goodshepherdpoultryranch.com,Mike Edison & Keith Elliot Greenberg: WRESTLEMANIA 26! (48:10)
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Keith Elliot Greenberg, Rick Flair, To Be the Man, New York Times Bestseller, Perfect Beauty, no one ever went broke underestimating the intelligence of the American public, Wrestlemania I, Liberace dancing with The Rockettes, Gorgeous George, Wendi Richter, Cyndi Lauper, The Fabulous Moolah, Lou Albano, Hulk Hogan, Bruce Beefcake, Rowdy Roddy Piper, Macho Man Randy Savage, Dick the Bruiser, Killer Kowalski, wrestling in Spanish, The Million Dollar Man, Ted DiBiase, storyline connection, Batista, John Cena, female wrestling, Diva tag team match, The Undertaker vs. Shawn Michaels, dead man gimmick, Paul Bearer, if Shawn Michaels loses he will retire, Wrestlemania 10 Shawn Michaels vs Razor Ramon, Wrestlemania 14, Wrestlemania 12 Shawn Michaels vs Bret Hart, The Ultimate Warrior, Junkyard Dog, Iron Sheik, blinding angle, Rick The Model Martel, Chris Adams, Gino Hernandez, Freddie Blassie, Vince McMahon, XFL, Rollo, Golden Terror, Jerry Lawler, foreign objects, roll of quarters, brass knuckles, Bobby Heenan, midget wrestlers, dead wrestlers, Hornswoggle, Wrestlemania 26, Muhammad Ali, Mike Edison,To comment on this episode click here. There are currently Comments
First Aired - 01/22/2013 03:00PM
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The “Restaurateur” (denoted by his very own biopic), Danny Meyer is one of New York’s greatest culinary leaders. As CEO of Union Square Hospitality, a restaurant group that’s redefined dining in the city, along side President and Director of Culinary Development, Michael Romano. Their first collaboration, Union Square Cafe opened in 1984, Michael joining in ‘88 and six months later garnering a 3 star NYTimes review, has endured almost 30 years in one of the hardest industries around. On today's installment of THE FOOD SEEN, find out why their brand of haute cuisine-meets-hospitality is still ahead of the curve. Now with over a dozen Shake Shack locations in the USA, and half a dozen overseas (Dubai, Kuwait City, Doha, Abu Dhabi), and Creative Juice, a new healthy concept cafe, Creative Juice, inside Equinox gyms, how does USHG keep the same food and service ideals relevant? This episode of has been sponsored by 360 Cookware.
"It's not a badge that you wear on your shirt - 'I use seasonal produce' - that's just how it's done!" [17:00]
"No matter how good it tastes, nothing will ever satisfy your soul in the absence of hospitality." [21:40]
One innovation that Union Square Café brought about, that we absolutely continued at Gramercy Tavern, was to bring women into the equation of a three-star dining experience." [25:20]
"Whoever wrote the rule that hedonism and health can't be a part of the same sentence?" [55:40]
-- Danny Meyer on THE FOOD SEEN
"It's about the guest's experience. They're coming to our restaurant, we're cooking them a meal. I want to make sure that everyone has a good time." [25:45]
"Where is this food coming from? Is it cerebral? Is it textbook? Or is the person cooking really connecting with the food?" [38:00]
-- Michael Romano on THE FOOD SEEN
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Defining Hospitality (25:21)
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Danny Meyer, Michael Romano, Union Square Hospitality Group, St. Louis, taste memories, pizza, frozen food, Shake Shack, Provel cheese, sports, East Harlem, travel, France, Crème fraîche, bistro, sommelier, canned food, French chef, French cuisine, restauranteur, Italy, pomp, stage, Michelin Stars, culinary, Roberta's, Union Square Café, Vladimir Horowitz, Downtown, foodie, wine, service, Union Square, fresh produce, Brownies, vegetarian, luxury, Greenmarket, B.L.T., how to run a restaurant, education, solo dining, outcast, desert wines, wine by the glass,Women in the Kitchen (20:17)
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kitchen, guest, steak, well done, Chef Sultner, Gramercy Tavern, lunch, dinner, enlightened hospitality, wine list, cocktails, salmon, women in the kitchen, feeling, head chefs, executive chef, Tom Colicchio, Blue Smoke, Nick Anderer, Michael Anthony, Nancy Olson, MoMA, gender, heart & soul, Joyce Goldstein, Alice Waters, Chez Panisse, casalinga, competitive, gimmicks, communal, sous chef, prep cook, Carmen Quagliata, culinary director, Indian food, interview at Union Square Hospitality Group, two-ingredient recipe, cookies,Creative Juices & Shake Shack (24:25)
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juices, maître d'hôtel, boundary, redefining spaces, Eleven Madison Park, Jazz Standard, Tabla, Union Square Tokyo, Creative Juice, acidity, sweetness, pleasure, Green Means Go, kohlrabi, kale, spinach, Soothe Operator, jicama, pineapple, mango, cilantro, jalapeño, burgers, India, Union Square Café Cookbook, chicken stock, democracy, taxi, hot dog cart, Chicago style hot dog, Rice Krispie treats, Shake Shack menu, Madison Square Park, Japan, Japanese food, fusion, price point, sourcing products, Mast Brothers Chocolate, Family Table, family meal, Victor's Beef, Randy Garutti,To comment on this episode click here. There are currently Comments
