Taste Matters
LIVE 11 - 11:30am EST
First Aired - 11/08/2011 04:00PM
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This episode of Unfiltered finds Erin Fitzpatrick returning from a brief hiatus and joining Brian DiMarco for a tasting of Châteauneuf-du-Pape at the top of the show. Fresh off of a trip from a trip to Oaxaca, Mexico, Erin gives us a primer on mezcal and tequila. and the difference in their signature ingredients, agave, as well as the process in which they are created. The conversation continues on to the subject of online wine retailers which seem to still be burgeoning in today's economic times though in turn hurting local wine retailers. Finally get a preview of next week's episode and get in the Turkvember spirit as Erin and Brian give hints as to some of their favorite Thanksgiving wine pairings. This episode is sponsored by The Barterhouse.
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Châteauneuf-du-Pape and Spoils of Oaxaca (23:36)
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Châteauneuf-du-Pape, Cuvee Bargeton, Patrick Lesec, Brian DiMarco, Erin Fitzpatrick, Rhone, local clamming, clamming, Fork and Anchor, deer hunting, wine, wine and jazz, pairings, Eleven Madison Park, Per Se, Chateau Margaux, burgundy, Pavillion Blanc, Argonnes, second growth wine, Oaxaca, mezcal, mezcal producers, Scotch, Mexican Scotch, popular tequila, blue agave, tequila, barrel process, Lot18, online wine sales, local wine retailers,To comment on this episode click here. There are currently Comments
First Aired - 03/06/2012 04:00PM
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This week on Unfiltered, Erin Fitzpatrick & Brian DiMarco sit down and chat with Piet van Leijenhorst, Bols Master Distiller, about his Bols Genever. Learn more about the overlooked flavored white whiskey and learn what sets it apart from other spirits. Find out why genever should not be used as a gin substitute and how it can best be utilized in cocktails. Unfiltered is brought to you by The Barterhouse.
"Genever is a categeroy on its own. It was copied by the English somewhere in the 1800's, but they couldn't truly copy genever so they made gin. The difference between gin and genever are the botanicals. You can hardly drink gin straight, but genever is perfect to drink straight."
--Piet van Leijenhorst, Bols Master Distiller on Unfiltered
"If genever must be categorized, it's white whiskey with botanicals."
--Tal Nadari of Lucas Bols on Unfiltered
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First Aired - 06/20/2010 12:00PM
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This week on The Main Course Patrick and Katy spoke to Seth Unger about the NYC Food Film Festival. Dave Arnold also came by to talk about the future of gastronomy, new ingredients, and the power combining the high-tech with technique.
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The Main Course Introduction (8:30)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Barterhouse, World Cup, everybody's second favorite team is Brazil, NYC Food Film Festival, the 11th caller gets 30 pounds of free fresh country ribs!,NYC Food Film Festival Preview (31:42)
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Cherryholmes, Seth Unger, NYC Food Film Festival, in it's 4th year, cinematic scratch and sniff, Sundance with snacks, Beef tendon ball, Jun 23rd at the Water Taxi beach at South Street Seaport, Great NYC Shuck and Suck, oysters, East coast oysters, how do you deal with crowd control at all you can eat events?, a caller wins the ribs!, Street Food Festival, all you can eat mushroom night, Southeast Asian cuisine, Astor Center, 24th, fresh fried squid chips, Squid Chips, Jonathan Meyer, the guests can watch the food being made, next caller can get a free boston butt pack, 15 pounds of boneless pork shoulder, who's who of the downtown scene will be at the event, most french fries in the city are horrible, Penny Arcade, Friday is the Queens event, Water Taxi Beach in Long Island City, Pig Ear Sandwich, Fatty Cue, Lockhart, Texas, Robbie Richter, modernizing BBQ to include sustainably raised animals, Food Truck Drive in Movie, Brooklyn Flea has the worst ad campaign, Bread Maverick, Sunday is the last day of the festival, Grits Takedown, Matt Timms, Burger & Beer Garden, longest topping bar ever!, donated by Whole Foods Market, Sam from Dogfish Head will be there, independent brews, three different kinds of beef, three different meats, sliders, Hamburger America, George Motz,More on the Film Food Festival (19:03)
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a live caller wins tickets to the NYC Food Film Festival, how do you put the event together?, Dave Arnold, French Culinary Institute, cooking and kitchen volunteers from FCI, Food Truck Drive-In, lemon tart, Max and Mina's, 4,000 flavors of ice cream, beer ice cream, corn on the cob ice cream, Miami Beach FL, pouring beer from an 18-wheeler, Beach Boys, being calm under pressure, never a hair out of place, Hamburger America, George Motz, enjoying food without politics, its not about the best burger its about the stories behind them, what happens in your brain when you see delicious food, The Great is the Enemy of the Good, so often at events they serve commodity food, this is the first year Seth was involved from the beginning,Natalia's Sicilian Olive Oil (6:57)
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Sicilian Olive Oil, Natalia, Fancy Food Show, she used to live in London, development of olive oil market, what are the characteristics of Sicilian olive oil?, they are grassy, from medium to intense,Heritage Cooking with Steve Pope: Spices (6:25)
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Steve Pope, Heritage Cooking, adding spices to your poultry,Dave Arnold Talks Meat Glue & Molecular Gastronomy (16:21)
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Dave Arnold, French Culinary Institute, FCI, ICC, International Culinary Center, Dave does new technologies ingredients and techniques for chefs, meat glue, helps you make delicious stuff, Wiley Dufresne, focusing on deliciousness and consistency, meat glue allows you to make consistent portions, tools are only tools, Dave won't cook with anything that is bad for your health, Japanese fish sauce, molecular gastronomy, Herve This, Harold McGee, Americans get latched on to terms like local and organic instead of focusing on the larger picture, Sam Edwards, Surryano, American Country Ham,More with Dave Arnold (22:23)
Tags:
cocktail technology, distillation, rotary evaporator, you can't distill in New York, in England it is legal to do redistillation, there are no rules in New Zealand, Harold McGee, New York Times journalist, bars are conservative in the states, our cocktail palaces here are pretty mellow, people want to let loose!, college experiences, is there a party culture at FCI, Rachel Miley-Carpenter, some people go to culinary school because they want to write, some people are wealthy and want a good hobby, some people want to push boundaries, Del Posto, they use all different types of technologies,To comment on this episode click here. There are currently Comments
