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First Aired - 10/10/2012 10:00AM
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What's goin on with American wine right now? Tune in to this week's episode of In the Drink as Joe Campanale is joined by two forward thinking restauranteurs making waves in Brooklyn - Bill Reed of Brooklyn Star and Doug Crowell of Buttermilk Channel Restaurant. Both restaurants feature entirely American wine lists, which makes for some logistical challenges but an incredibly delicious beverage program. Learn about wines from places as overlooked as Idaho and Arizona and discover the unique terroir that comes from micro-climates across the country. From price points to tasting notes, this episode will teach everybody something new about American wines. This program was sponsored by Rolling Press.
"America has made a big step beyond California. It's growing so fast - New York is now the number 2 wine growing region in the states!" [05:03]
"It doesn't take long for these American wines to get from vine to glass - which is something really special." [26:52]
--Bill Reed of Brooklyn Star on In the Drink
"People are really interested in trying new wines in Brooklyn - which makes our job easier". [11:52]
"You might expect a price advance from selling wines from this country [...] but ironically wines from America can actually be more expensive." [18:40]
--Doug Crowell of Buttermilk Channel Restaurant on In the Drink
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American Wine with Brooklyn Star & Buttermilk Channel (20:55)
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regional wine, regional cuisine, American cuisine, American wine, Finger Lakes, Idaho, terroir, micro-climates, Arizona, wine industry, Oregon, wine pairings, cork vs screw cap, Idaho wine, varietals, sparkling wine, Rose, Italian wine, New Mexico, price points, by the glass wine, happy hour,To comment on this episode click here. There are currently Comments
First Aired - 02/13/2011 12:00PM
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This week on The Main Course, Patrick & Katy are joined by NY Times bestseller and legendary food personality Jeffrey Steingarten. Jeffrey explains the difference between Cajun and Creole food, defends meat as pleasure, and shares the two basic uses for "molecular gastronomy". Later in the show, Brad Farmerie stops by to tell the story of his winning Cochon 555 dishes. Find out why he thinks the loin is the most worthless cut! Also on the show, Ryan Butler and Nancy Newsom of Col. Nancy Newsom's Ham. This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com
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The Main Course Introduction (4:57)
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Patrick Martins, Katy Keiffer, Whole Foods Market, animal welfare,Jeffrey Steingarten in Studio (19:51)
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Jeffrey Steingarten, The Man Who Ate Everything, NY Times bestseller, saturated fats, how great would it be if butter just passed through our system, Good Shepherd Poultry Ranch, African brown geese, Jessica Harris, sugar trade, slavery, creole cooking, creole vs cajun, New Orleans, you can grow or catch your own food for Cajun cuisine, wild food culture, molecular gastronomy, extracting fruity aromas from hot peppers, they really only have one pepper in India, red pepper, the French grow at least 18 different types of potatoes, Italians grow only two potatoes - north and south,New Cooking Technology & More with Jeffrey Steingarten (27:46)
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new cooking technology, equipment the size of a bus, compressing food, killing bacteria without the ill affects of pasteurization, raw milk, sheeps milk, Jeffrey was offered the presidency of Slow Food, following new trends, Mark Pastori, human beings do not need meat to survive or thrive, we eat meat for our own pleasure, we have been able to justify it, there is no excuse for killing animals for food that doesn't give you pleasure, no excuse for animal suffering, people evolved out of being proto apes because they were able to cook and eat meat, Salad the Silent Killer, most vegetables in their raw state have chemical defenses for people eating them, seeds are bitter for a reason, sometimes even poisonous, before cooking it was hard to get any nutrients from vegetables, the Chinese don't traditionally eat many raw foods, traditional Chinese food, Eric Asimov, Fuchsia Dunlop, Jeffrey just got back from Madrid, science food, modernist cuisine, relationship between man and machine, modified starches, hydrocolloids, is the flavor profile really improved by gadgets, Ferran Adria, two basic uses for molecular gastronomy, premium innovation, 1. making traditional food taste better and work better, 2. to invent new dishes that nobody has ever had before, perfecting traditional dishes with technology, pub grub, pea and ham soup,Col. Nancy Newsom's Ham (8:53)
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Nancy Newsom, differences between breeds and curing styles, biggest difference is in the aging process, Europeans are more traditional in their views on ham, Colonial Newsom's, venison curing, white magic sand, sea salt, Dave Arnold had a ham exposition at the New York Hotel Show, David Chang has an American ham course, hand rubbed, no nitrates,Brad Farmerie of Double Crown & Public (34:38)
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Brad Farmerie, Double Crown, Public, Ryan Butler, pastry chef at Double Crown, Brad won New York's Cochon 555, red wattle, Lazy Farm, cooking with pigs blood, grilled kangaroo, exotic game, kobe beef tongue, merging Indian spices with local ingredients, how often is it done well?, the word fusion makes peoples skin crawl, pig milk, feral pigs, grilled venison can be a hard sell in the summer, desserts, miso, bacon fat, smoked pork fat, toasted rye bread ice cream, Brad did 10 different dishes for Cochon 555, smoked pork bones, fat washed cocktail, Eben Freeman, black pudding pie, pig blood popsicles, ground loin in the black pudding, least desirable parts of the pig are the most expensive, Brads mentors, Peter Gordan, chicken brains, pigs brains, beef cheeks, pork nuggets, pig bladder,To comment on this episode click here. There are currently Comments
First Aired - 09/12/2010 12:00PM
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This week on The Main Course Katie returns to join Patrick in introducing Season II of The Main Course to HRN listeners across the globe. Hear the four unifying themes that will be spanning across all future episodes of the show, and how they will be informing the discussions and guest bookings therein. The gang also joined Michael Hurwitz, executive director of NYC's Green Markets, to talk about changing our food system for the better with action rather than words. This episode was sponsored by Roberta's and the Bushwick Block Party.
Photo: Michael Hurwitz
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The Main Course Introduction: The Heritage Party & Egg Recall 2010 (12:24)
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The Main Course, Patrick Martins, Katy Keiffer, Cherryholmes, new season!, Heritage Radio Network, the Heritage Party!, Saturday September 25th at Roberta's, $100 per person, all you can eat food and drink, Hearst Ranch, Leaping Waters Farm, S. Wallace Edwards and Sons, Good Shepherd Poultry Ranch, Paradise Locker Meats, Craig Good, Acme Smoked Fish, Makers Mark, Dave Arnold, Sixpoint Craft Ales, RSVAP by calling 718-389-0985, Patrick's dad is playing a show at Lincoln Center September 19th, Joao Carlos Martins, the UN's cause of the year is biodiversity, egg recall, half a billion eggs, Center for Disease Control, Bushwick Block Party,Michael Hurwitz: Executive Director of Greenmarket (21:54)
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Michael Hurwitz, first guest of season 2!, green market, 51 markets and 215 producers, 85% farmers, three new locations have opened this year, partnerships with hospitals, four new themes for The Main Course: agriculture, distribution & marketing, growing the movement, food philosophy, bellwethers, all farmers need to be supported, we need to value our producers,Michael Hurwitz on the Local Grain Industry (29:11)
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food stamps at farmers markets, infrastructure issues, local grain industry, New York state used to have a lot of millers, 15% of local grains from a local farm for all bakers, distribution and marketing doesn't have to be so difficult, you need a market for local grains, farmers are starting to band together in co-operatives, it's hard to find a way when you reject the commodity model, failure of information and failure of infrastructure, Michael doesn't think you should only eat local food, locavores, make educated decisions for food, know the consequences of the decisions you make, traceability, two things Michael would like to see change in New York City:, #1 long term commitment to the marketplace, #2 get the politics and ego out of the movement, The Bread and Puppet Theatre, Vermont, tree tapping, politics and the food movement, fighting for budget, policy makers don't understand food, Scott Stringer, he has made other politicians acocuntable, Marty Markowitz, Christine Quinn, Michael's background is in social justice,HRN Update with Jack Inslee (24:17)
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Talib Kweli is the secret headlining guest for the Bushwick Block Party, The Main Course is a bellweather for the rest of the network, The Main Course is the longest show and the first of the week, The Hearsts have been in the business of land conservation for a long time, The upcoming new season of HRN, Cooking Issues is our latest and biggest show, Harold McGee, eggs are extraordinary, Cutting the Curd, The State of Cheese, We Dig Plants, Marty Martkowitz, Hot Grease, using the word Bellweather constantly, Snacky Tunes, Let's Eat In, All Things Considered, The Naturalist, The Food Seen, Michael Harland Turkell, Beer Sessions, Pig Island, Why We Cook, Erica Wides, Brooklyn Eats, Rachel Wharton, Burning Down the House, Curtis B. Wayne, Mind Kitchen, Brandon Hoy with Gold Teeth, A Taste of the Past, Linda Pellacio, The Culinary Historians Society, The Farm Report v2.0, Erin Fairbanks, Greenhorn Radio, Catch It Cook It Eat It, Flash Talks Cash, Steve Pope, Good Shepard Ranch, involving everybody in the conversation, Bushwick Block Party advertisement,To comment on this episode click here. There are currently Comments
