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First Aired - 08/10/2010 05:00PM
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This week on a very special episode of Beer Sessions Jimmy and Ray sat down with Garret Oliver (brewmaster of Brooklyn Brewery and general beer pairing genius) and Christian Pappanicholas & Bobby Hellen (of Resto restaurant) for an hour long, beer pairing special. Tune in for beer pairing tips and to hear the guys try food in-studio and pair them in real time with some of the best craft beers on (and not on) the market. This episode was sponsored by Great Brewers.com: a favorite source for beer information and education and one of the internet's most popular beer destinations.
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Beer Sessions Introduction: Christian Pappanicholas & Bobby Hellen of Resto (15:47)
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Beer Sessions, Jimmy Carbone, Jimmy's No 43, Heritage Radio Network, Good Beer Seal, Great Brewers.com, Ray Deter, d.b.a., Christian Pappanicholas, Bobby Hellen, Resto, Brian Ewing, The Good Beer Book, Garrett Oliver, Local 2, beer and food pairings, Christian was a wine geek before becoming a beer nut, forced pairings, pairing by color, drink and eat what you want and find a way to make it work, the beer dinner is a form of performance, it's hard to explain how you came to a pairing, much like writing music, it's tough to justify some pairings, Brewmasters Table, beer is more versatile as a pairing drink, The Shazaam Effect, Ray knew Garrett Oliver from the Craft Brewers Guild,Food & Beer Pairing on Air! (18:18)
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Robert Mundavi, convinced people American wines could be as good as French wines, Garrett plays that role for American beer, he is the leader of beer & food pairings, there is a beer culture now that didn't exist when Garrett started, first time having food on Beer Sessions, sausages, all beer goes with all sausages!, you heard it here first, saison style, Saison Dupont, keeping up with smaller breweries, unless you spend your time reading blogs at various points you will fall behind, there will also be new beers available that you don't know about, sometimes customers turn you on to stuff, everything the guys are tasting is on the menu at Resto, they have about 10 to 12 Charcuterie items on menu, blood sausage, blood pie, sour beer cuts through the fat content in the sausage, beer and oily fish, Mundavi has a team that figures out what foods to pair with their wines, their chef figured out that acid and salt made the wines taste could, you could make a white wine go with a steak if you squeezed lime juice on the steak, we have explored the intersections between food and beer more than the Belgians, the best beers are made in America right now, Michael Jackson loved American beer,More Beer & Food with the Guys (24:10)
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Great Brewers.com, email question, hops are like spices, Kelso IPA, Lord Admiral Nelson, Roberta's sweetbreads, Brooklyn Local 2, brown ale, caramel color, usually high temperature caramel, 2AM bodega beers, Brooklyn Brewery, people don't go to a craft beer bar for hot babes, they come to drink good things, IBU, bitterness levels, food beers, classic pairings for a 5 course beer and food pairing, Garrett: start with a salad and wheat beer, a dish that shows off caramelized roasted character, cheese course: lots of latitude there, dessert with an imperial stout or fruit beer, PDT, beer cocktails, if you make beer cocktails get all the gas out of the beer, pour it back and forth more times than 8, large format bottled dinners, whole animal, Resto is on e 29th between park and lex, next week is Jimmy's birthday!, Resto, chicken fried goat necks, 11 Madison Park has one of the best beer lists for a restaurant in New York, German short haired pointer, Austin's Steak & Ale House, Kew Gardens, OTB inside the restaurant!, beer and jewelry pairings,To comment on this episode click here. There are currently Comments
First Aired - 10/11/2009 12:00PM
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Patrick Martins rides solo on this October 11th edition of The Main Course. Nick Fantasma from Paradise Locker Meats explains what it takes to run a slaughterhouse and Jody Williams stops by with Rita Sodi to talk about "slow living" and Italian cuisine.
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The Main Course Introduction (7:22)
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Patrick Martins, The Main Course, Franny's, Brooklyn Larder, http://www.frannysbrooklyn.com, http://www.bklynlarder.com, Michael Pollan, Obama administration, health insurance, insurance companies, Washington Post, Revolution Foods, school lunch, Michelle Obama, lunch ladies,Nick Fantasma from Paradise Locker Talks About the Slaughterhouse Bottleneck Effect (13:57)
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Missouri, Midwest, USDA, Paradise Locker Meats, Nick Fantasma, slaughtering has become a lost art, children are not aware that it even exists anymore, big industrial slaughterhouse vs small custom slaughterhouse, where does the loss of quality occur with bigger operations?, the biggest part of meat quality is how the animals are raised and treated, slaughtering is a physically challenging job, machines can help lighten the load, Tom Mylan, rock star chefs, The Food Network, Iron Chef, Hell's Kitchen, food is becoming a popular career field, the new generations are very aware of the problems with the food system, Heritage Foods, Slow Food, raising awareness about better quality meat, family run business, HAACP plans, Hazard Analysis and Critical Control Point,Live Call-In Question! (6:46)
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what is the safest meat to eat for a non-meat eater, do your research, the source is more important than the cut, all meat starts out safe, different HACCP plans, regulations, bacteria, controlling temperature, recording a series of temperatures and monitoring them, keeping track of everything can be intense, yearly audit from FDA, contaminations happen at the processing facility or distribution center,RAPID FIRE MOMENT: Two Interesting Cuts (12:22)
Tags:
Hanger Steak, there is not much per cow, it's a muscle that aids in diaphragm movement, it is right by the backbone, it actually hangs in the cow hence the name, pork cut, Boston Butt, excellent flavor profile, week to week tasks, cheek meat and tongue is removed, de-skinning, what does Paradise look for in employees, people who are willing to work hard, having pride in your work, Cutco, getting heads off the carcasses, breaking down carcasses into primal cuts,Jody Williams and Rita Sodi (8:06)
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Jody Williams, Rita Sodi, Italian, Gottino, Alice Waters, befriending coworkers, morning clientele, people reading the paper, garden tables, business meetings, steamed eggs, sage, fresh squeezed orange juice, Tuscan bread, prosciutto with cheese,Brian Kenny Calls In With a Question (5:59)
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poached eggs can be difficult, they are very delicate to handle, the timing can be difficult, dinner menu, sandwiches, Gottino is open from 8am to 2am, rabbit pot pie, beets, every dish is sized for a glass of wine, small dishes, Gottino is not really a restaurant, slow life, West Village, community, bread pudding, pigs feet, lentil soup,Rita Sodi Talks About Her Restaurant I Sodi (8:41)
Tags:
I Sodi, Rita's restaurant, home cooked feeling, simplicity, seasonal menu, Tuscan menu, polenta, dumpling, wheat, there is a right and a wrong when it comes to taste, truth in gastronomy, slow food method, sautéed spinach, an American making Italian food is a big challenge,To comment on this episode click here. There are currently Comments
First Aired - 06/28/2011 05:00PM
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This week on Beer Sessions Radio Jimmy is joined by Jen Schwertman of Blind Tiger and Dave Broderick. The session begins with a discussion of cider, artisanal hard cider to be exact. Then Penny Pink from Portneuf Valley Brewing who recounts how she began and built her own brewpub out in Idaho and describes what exactly grog is. Later the conversation gets hoppin with Michael Roffman from
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Hard Cider (15:03)
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Jimmy Carbone, Jimmy's No. 43, Ray Deter, Heritage Radio Network, GreatBrewers.com, Good Beer Seal, Fuller's London Porter, Saison Dupont, Cider Week, Glenwood, Slow Food, d.b.a., Blind Tiger, hard cider, Original Sin, hard cider orchards, Steve Wood, Farm Hill, singlewell hard cider, artisanal cider, Wandering Aengu Cider, Oregon cider, Hudson Valley, naturally fermented cider, apple wine, apple jack,Pontneuf Valley Brewing (16:58)
Tags:
Nicole Taylor, small local brew pubs, Penny Pink, Portneuf Valley Brewing, Southeast Idaho, home brewing, beer tax, wine tax, strong beer, beer education, beer palate, microbrews, Penny Pale, Midnight Satin beer, cream stout, hoppy IPA, grog, nut brown ale, old fashioned root beer, building a pub, nanobreweries, four barrel bright tank, Sockeye Brewing, Black Beauty Porter,Atlantic Hops (23:15)
Tags:
July Good Beer Month, Barcade, 4th Avenue Pub, Stags Head, Ryan and the Beaster Bunny, Evil Twin Brewery, Michael Hoffman, Atlantic Hops, Hop growing workshop, growing hops, UVM agricultural extension, drying hops, New York is the largest hop growing region in the northeast, large scale hop production, craft beer, pelletizer, Rick Peterson, East coast hop growers, noble hops, Greenflash Brewery, Smuttynose Brewery, Great Hotdog Cookoff, Get Real Belgian Festival,To comment on this episode click here. There are currently Comments
