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First Aired - 03/01/2010 05:00PM Download MP3 (Full Episode)
Hosted By
Taproots
Sponsored by
Fairway
On the inaugural episode of Tap Roots, Marla Camp talks Texas BBQ with a diverse panel of guests.
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First Aired - 02/25/2014 10:00AM Download MP3 (Full Episode)
Hosted By
Word-of-mouth
Sponsored by
Logo-300x300
This week on WORD OF MOUTH, Leiti meets up with John Polarkoff from The Pines restaurant in Gowanus, Brooklyn, to talk parsnips. After the break, we're joined in the studio by Daniel Burns, chef and owner of Luksus at Torst in Greenpoint, and one of Platt's Top 5 Best New Chefs of 2014! Later, we catch up with Colin Tuska, wine director at Prospect Restaurant in Fort Greene. This program has been sponsored by Of A Kind. Today's music provided by Brothers NYC.

Image from Eater NY

"Six years in Europe, both England and Denmark, surely has shaped what I think about food." [14:50]

Daniel Burns on WORD OF MOUTH with Leiti Hsu


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First Aired - 02/28/2010 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Hearst_logo
Katy speaks with Lee Green about farm-to-table products and Eddie Schoenfeld about the upcoming Food Park.
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Tags:
brooklyn boy, six burner Cambridge range, six crepe pans at a time, first Szechuan restaurants in the US, Chef Peng's Garden, golden age of Chinese restaurants, devolution of Chinese restaurants, Chinese food used to define exotic, truncated access to ingredients, collective farming, fine cooking is a wealthy man's game, an influx of great chefs when the immigration laws changed in the 60s and 70s, meeting iconic people, Aristotle Onassis, Tennesee Williams, Andy Warhol, Lincoln Center, working in the front of the house, teaching people who are motivated, velveting technique, marinating animal proteins in corn starch egg white and salt, velveting fish helps maintain the texture, setting the texture then creating the sauce, Spain, Sans Sebastian, Bilbao, Axte, The Garden, freeze dried beets colored with squid ink, recognizable food, oyster on the halfshell with sea bean con fit, seafoam vapor made from saltwater, laboratory tour, centrifuges, precision cutting tools, 1400 a kilo, special custom made colanders with long handles, tossing eels directly over flames, a local Peter Luger's, beef from Denmark, Mark Pastore, bottles with 4 decades of grease and smoke on them, Food Park, a series of food stands, a new NYC park between 29th and 30th on 6th AV, a stand for artisanal bacon, la plancha, thinly sliced chicken beef and pork cooked very quickly served over a salad or rice, Joe Ng,egg rolls, chocolate pudding, developing brands, touch screen ordering system, one of the largest video screens in the city, handheld computers, Red Farm Restaurant, food trucks, casual dining, the end of dressing up to go eat, provinces, regionality, carbon footprint, Shitakes are called Winter Mushrooms or Flower Mushrooms,

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