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First Aired - 02/19/2014 03:00PM Download MP3 (Full Episode)
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Damon Boelte chats with Ryan Fitzgerald of Del Maguey Mezcal and the forthcoming ABV bar in San Francisco on this week's installment of The Speakeasy! Damon and Ryan start off the show by talking about the processes involved with opening bars, and the trend in no-frills, no-gimmicks watering holes! Later, tune in for discussions regarding agave harvesting, and why large tequila companies need to consider the security of the agave supply in Mexico when churning out their product. What makes a great bar experience? Find out all of this and more on this week's episode of The Speakeasy! This program has been brought to you by Fairway Market. Music by Pamela Royal.

"There's no theme! It's not from the '20s, it's not a tiki bar, it's not a Mexican-themed bar- it's just a great bar! No gimmicks." [5:15]

"There are lots of large companies that have goals in Mexico, and those goals do not often include protecting the heritage of Mexico." [10:00]

-- Ryan Fitzgerald on The Speakeasy

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First Aired - 02/04/2014 03:00PM Download MP3 (Full Episode)
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On today’s THE FOOD SEEN, Nick Balla, co-chef of Bar Tartine in San Francisco, used to call everything pickles. Raised in Michigan, land of sour cherries and asparagus, Nick was draw to strong and sour flavors, even eating lemons as a child. But it was his Hungarian heritage and it’s distinctly different European cuisine that became a central inspiration in Nick’s life. Budapest is set right in the middle of spice trading routes, has been populated by nomads, and it’s food gave a new meaning to “fusion”. Raw onions and paprika allured Nick’s palate, but then an unanticipated Japanese pantry crept in. This is when Nick began breaking the rules of how he approached cooking, taking a heavy interest in umami and fermentation (e.g. aged cheeses, koji, and bottarga). From working the buffets of Vegas, to opening the innovative Nombe, to breaking bread with Chad Robertson of Tartine Bakery, these were all steps in realizing failure is just part of experimenting. Today's program has been sponsored by Whole Foods Market.

"You have to understand the fundamentals, and you have to understand where things came from, and then you can break the rules." [21:30]

Nick Balla on The Food Seen

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First Aired - 11/21/2011 02:00PM Download MP3 (Full Episode)
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When a guest comes into the studio armed with slow cooked pork, bbq sauce and potato buns you know it's gonna be a good show. This week's episode of Snacky Tunes features John Stage of Dinosaur Bar-B-Que, who breaks down the ins and outs of BBQ culture. Find out why low and slow is the key to TRUE barbecue. Later on the show, singer/songwriter Liam Finn plays a few live songs and talks about his experience leaving New Zealand for greener pastures. This episode was sponsored by S. Wallace Edwards & Sons.

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