the business of The Business
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First Aired - 10/04/2009 12:00PM
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The Main Course reels in the fishy facts to sourcing fish sustainably and which species are safest to eat. Research scientist Tim Fitzgerald and Chef Jarret Schwartz join us to discuss this murky matter.
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Main Course Introduction (7:13)
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Wisconsin Cheese Festivals, charcuterie as a new trend, fish, Book: Cod, Liberty Science Center Event at Roberta's October 13th, Mark Ladner, Joe Bastianich, Orchestra conducted by João Carlos Martins, collaboration, American artisanal cheese revolution, Norwegian cuisine, Dave Brubeck and Son Chris at Avery Fisher Hall,Tim Fitzgerald: Environmental Defense Fund Research Scientist (11:11)
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panel discussion, navigating murky waters, policy, panelists, seafood, marine stewardship, clarification on what is good or bad to eat from the water, Tim believes fish is the healthiest protein, research, mercury and pcb's in fish, benefits of fish, omega 3's, farmed fish from developing countries, foreign country practices, quality of fish, regulations, enforcement, Alaska, sustainability, eat frozen seafood in the off season, flash freezing preserves optimal freshness, highly farmed fish include salmon, shrimp, catfish, pollution, farmed versus wild fish, cooking differences, bucking Michael Pollan's trend, aquaculture,Protection of Marine Habitats and Catch Shares (20:23)
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temperature, climate, biodiversity, dock, caviar, www.msc.org/, marine reserve, population of fish, known spawning areas, Costa Rica, Coco's Island, government protection, many miles off shore, hard to protect, illegal fishing, Nation Geographic caught illegal fishing on tape, pirate fishermen, fishing communities, livelihood, quotas, caps on catches, NOAA, competitors, fishing gear, bi catch, catch shares, eco labels are rare in the market or restaurant, looks at health of stock, fishing materials, growing in the US, MSC certification, fish with worst sustainability issues include, blue fin tuna, surgeon from Caspian Sea area, orange roughy, grouper comes from all over, when you buy a fish that isn't the fish you think it is, long eel like fish with rooster looking features, not seen very often, whale fishing, Japanese whale wars, Hawaii and Cape Cod whale watches, almost hunted to extinction, certifications and labels that consumers can trust, the gold standard now is Marine Stewardship Council, a prime candidate for fish fraud, oarfish is like the lock ness monster, marine mammals take a long time to reproduce,Sourcing Fish Sustainably off the Shores with Chef Jarrett Schwartz of Blue Kitchen in Wyoming (15:45)
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Jackson Hole Wyoming, Chef of Blue Kitchen Restaurant, skier turned chef, east meats west ambiance, cowboy and contemporary, menu is fish driven, land locked location, FedEx and UPS help with deliveries, local company Whole Fish, standards for sourcing, on menu, wild king salmon, hard rock shrimp, Atlantic yellow fin, many loyal local customers in winter, mostly tourist diners in winter, need to have a good instinct of how much fish will be used when ordering, rather order less than more to prevent from spoilage and waste, consumer and distributor influence, Wegman's fish campaign to help with the fish they farm and sell, consumer education, greatest challenge of maintaining a high end fish restaurant,To comment on this episode click here. There are currently Comments
First Aired - 05/31/2009 12:00PM
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Patrick Martins, Katy Keiffer and Guest Mark Marabella speak with Gene Mayer, Vice President of Sales for Baldor Food, George Faison of Debragga and Steve Shimoler Chef-owner Crop Restaurant
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Introduction and Show Summary with Patrick Martins, Katy Keiffer and guest Mark Marabella (6:21)
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Rhode Island, Distribution, New Press, Tasting Table NYC, New York Times, NYT Diner's Journal,Distribution with Gene Mayer, Vice President of Sales for Baldor Food (9:06)
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Baldor Food and local agriculture, Catskills, Long Island, Baldor founded 1991, Large fresh fruit and vegetable foodservice company, corporate dining, local produce, Union Square Market, where growers go, box in box out, move over 1,700 items a week, top 50 unique specialty items make up a third of business, same day deliveries in NY, 150 trucks, biggest challenge is freshness, mother nature, Distribution, Farmers, history, schools, restaurants, freshness, market, buying, Sales, marketing, contracts, calendar,Seasonality and Changing Consumer Food Habits with Gene Mayer and Baldor Food (10:14)
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communication between distributors and producers, local and sustainable movement, contract buying with farmers, historic purchases plan harvests, some farmers plan the year in advance with Baldor, planning is important for partnership, food habits with consumers, change of historic demand, moving towards traditional, taste and color reign supreme, making the best of what's available, helping farmers get product to market, supply and demand, supporting community, supermarket chains, distribution centers, harder to serve, 85 percent of grown food is pre-spoken for, International farming, long-distance growing relationships, increase, growers, customers, transportation, costs, Grocery,George Faison, Distributor of Debragga and Getting Good Food to the Market (10:04)
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Introducing New York to good food, first exchanges with local farmers, fois gras, sauces to mask bad foods, great raw ingredients can be simply prepared, less is more, a backwards movement, labor dictates price, dry-aged beef, sold D'Artagnan to partner in 2004, taking it to the next level, Cryo-vac, wet-age, can't dry-age mediocre beef, healthy animals lead to better marbling and flavor, Distribution, quality, finishing, aging, change, nirvana,Hunting with George Faison (7:46)
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seasonal hunting, summer mushroom season, cannot sell what is hunted, market hunting created extinction of ducks, deer, wild turkeys, new laws created in 1930's by Theodore Roosevelt to no longer allows commercial exchange of wildlife, beauty of the hunt is the free chase, Montana, Wyoming, New Mexico, animal finishing, grass-fed, grain-fed,Seafood and Sustainable Choices with Stephanie Faisen (5:49)
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Seafood Choices Alliance, what fish should we be eating?, Blue Ocean Institute, NYC was once caviar capital, www.Debragga.com, restaurants, foodservice, Sustainability, seafood,Virtual Marketplace with Steve Shimoler Chef-owner Crop Restaurant of Cleveland (9:13)
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local crop project, consortium of farmers and restaurants with Sysco, virtual marketplace, new ordering system, started www.chefexpress.com, access to ingredients, solution to distribution network, demand creates higher value for farmers' products, build it and they will come, Distribution, foodservice, Institutions, groceries, national, infrastructure, technology, communication, Farmers, customers, necessities, suppliers, Sysco,To comment on this episode click here. There are currently Comments
First Aired - 02/10/2013 03:00PM
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Why are chefs so crazy? This week on The Morning After, Jessie Kiefer and Jen Tullock call up Scott Haas, clinical psychologist and author of Back of the House: The Secret Life of a Restaurant. Scott followed the restaurant staff at Tony Maws' Craigie on Main in order to learn the psychology of the restaurant kitchen. How did Tony react to the book, and why are kitchen staffers so good at leaving their emotions and problems at the door? Later, Jessie chats with Brady Konya and Ryan Lang of Middle West Spirits. Learn the steps of the distilling process, and find out how Brady and Ryan's history got them interested in distillation. Find out why Americans are so uniformed about vodka! Also, hear about Middle West's seasonal infusions. What's on the menu at Chardonnay's this week? Jessie and Jen are serving up some 90s-inspired bloody marys! This episode has been brought to you by Whole Foods.
"Restaurant cooking is diametrically opposed to what we do at home." [19:00] -- Scott Haas on The Morning After
"We love our food- not as an art, but as a craft." [33:10] -- Brady Konya on The Morning After
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Front of House: Bye, Jen! (13:09)
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dairy, cheese, Erin Fairbanks, Eat Drink Bloody Mary, cured meat, vodka, spices, potency, garnish, Rouge Tomate, Barrel & Burger, Front of House, Back of the House: The Secret Life of a Restaurant, Brady Konya, Ryan Lang, merlot, dog pee, fur, take-out, unemployment, soft opening,Back of the House (17:19)
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Scott Haas, Boston, snow, psychologist, Iditarod, dogs, neurotics, people of color, depression, PTSD, entitled, customers, Daniel Boulud, business, heroin addiction, stress, line cooking, physicality, home cooking, sous vide, Gastronomica, the psychology of running a restaurant, writer, military, family meal, Galleria Umberto, pork shoulder, Legal Seafood, The Dutch, Aska, Andrew Carmellini, Lupa, Omen, Tony Maws, Craigie on Main,Take it Neat (21:47)
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Middle West Spirits, craft beer, ice cream, small producers, Jeni's Splendid Ice Creams, distilling, moonshine, local sourcing, whiskey, barrel, distillation, starch, sugar, grain, bourbon, corn, ethanol alcohol, carbon dioxide, malted barley, vodka, neutral, vanilla, caramel, fruit-forward, cocktails, flavor map, stone fruit, distilled almond, hibiscus flower, cherry vodka, blood red orange, sour, neat, dark spirits, hot toddy, local, indie,Bloody Mary at Chardonnay's (3:30)
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Chardonnay's, brunch, hostess, garnishes, eggs, over hard, bloody mary, V8, kosher salt, leftover, celery, grapefruit, hangover, bleu cheese,To comment on this episode click here. There are currently Comments
