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First Aired - 03/08/2010 02:00PM
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Treasure Fingers comes by to drop a set and Frankie "Cocktails" of Prime Meats and Dram Bar talks about mixology, wine pairings and "young punks doing fine dining".
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Snacky Tunes Jingle & Opening Song (4:26)
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Snacky Tunes Jingle by Wallpaper, Whole Foods Market, Roberta's,Frankie "Cocktails" of Prime Meats (12:04)
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Finger On The Pulse, Snacky Tunes, Whole Foods Market, Heritage Radio Network, Frankie Cocktails, Prime Meats, sommelier, the word translates to keeper of fine products, Montepulciano pairs well with pizza, Per Se, how to get over being intimidated by wine, one day classes, trusting wine programs, Pinot Noir pairs well with white meats,Dram Bar & "Young Punks Doing Fine Dining" (8:33)
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speakeasy feel, Dram, beer and shot special, Tom Chadwick, Jordana Rothman, blanching almonds, you can't make a good drink with shortcuts, Nick Jarett, Tonya Duffy, Jason Latrell, Prime Meats, young punks doing fine dining, the talent pool has grown, The Zombie,Terry Diabolik Live Set (5:20)
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Treasure Fingers Interview (8:06)
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Serato, Treasure Fingers, unlimited updates, Don Diablo, Chelley, Fool's Gold, self released songs, get promos out a month ahead of time, Cross The Dancefloor, leaking songs, Duck Sauce, iTunes, Beatport, quality control, mastering, bitrates,Treasure Fingers Live Set (15:35)
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Show Wrap Up (8:49)
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Call of Duty, Saturday Night Live, SXSW, WMC, Winter Music Conference, South By Southwest,To comment on this episode click here. There are currently Comments
First Aired - 04/30/2012 03:30PM
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On this week's episode of Hot Grease, Nicole Taylor delivers her food headlines and is talking with Nathalie Wiesner of The Stand NY. The Stand is a lemonade stand at Brooklyn Flea and Smorgasburg that not only specializes in lemonade, but jams, syrups, cocktail fixings, and garnishes! Tune in to hear Nicole and Nathalie discuss the spotlight on the Brooklyn artisanal food scene and the processes involved with up-scaling a small business. Nicole and Nathalie also talk about cocktails for the upcoming Kentucky Derby, as well as Cinco de Mayo. Hear as they make a hibiscus margarita on air. This program has been brought to you by Hearst Ranch.
"The garnishes are one of my favorite parts [of the Stand], I think it's something really different than what other people are making. I have a fine arts background, so to me, the experimentation is really what I love. Once I get something down to the way I think it's perfect I think, 'Alright, what's my next thing going to be?' That's the fun part to me." -- Nathalie Wiesner on Hot Grease
"The garnishes are one of my favorite parts [of the Stand], I think it's something really different than what other people are making. I have a fine arts background, so to me, the experimentation is really what I love. Once I get something down to the way I think it's perfect I think, 'Alright, what's my next thing going to be?' That's the fun part to me." -- Nathalie Wiesner on Hot Grease
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The Food Headlines: The Cream Will Rise to the Top (3:47)
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Food Headlines, New York Magazine, Brooklyn food, artisanal, local,Nathalie Wiesner of The Stand (5:16)
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Nathalie Wiesner, syrups, jams, preserves, lemonade, hyper local, The Stand, New York City, small business, rent, juicer, citrus, scaling up, flea market, West Coast,Fort Green Stoop Sale (11:30)
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Ft. Greene, lemonade stand, syrups, stoop sales, blackberry lavender lemonade, hibiscus lemonade, hand juicer, seltzers, cocktails, Williamsburg, bottling, Brooklyn Flea, Smorgasburg, marmalade, garnishes, blanches, simple syrup, candied ginger, cardamom, wholesale, profit, Kinfolk Magazine, interns, labor, cocktail catering, spiked lemonades, financial stability, California, The Flea,Celebration (8:06)
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Kentucky Derby, mint julep, Cinco de Mayo, margarita, Seersucker Brooklyn, ice, orange, Patron, tequila, hibiscus syrup, orange juice, grapefruit juice, lime, cocktail, mixology, layered flavors, cocktail party, Roberta's, Shannon Mustipher, Rockaway Beach, Vinegar Hill House, The Highline, The Pratt Institute,To comment on this episode click here. There are currently Comments
First Aired - 05/06/2013 11:00AM
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We're gearing up for the Manhattan Cocktail Classic, and today we check in with bartender extraordinaire Jason Littrell of The Jaywalk and Analog. Jason has bartended at some of the best spots in NYC including Death & Co and Dram, and gives some insight into how he got started in the business and what he's working on now. Find out what's in store for his Single Malt Tour in Williamsburg and what advice he has for first-timers at the Manhattan Cocktail Classic. This program was sponsored by Rt 11 Potato Chips.
"The reason I'm a bartender is because I was a sucky drummer" [2:45]
"The concept of complex being better is on its way out. People are focusing more and more on service rather than being obnoxiously creative." [7:45]
--Jason Littrell of The Jaywalk and Analog on HeritageRadioNetwork.org
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