1:OO-1:3O /// What Doesn't Kill You
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
5:OO-5:3O /// How to Behave
6:OO-6:45 /// No Chefs Allowed
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
6:3O-7:OO /// Let's Get Real
7:3O-8:15 /// Metropolitan Ave
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
It's More Than Food
U Look Hungry
Feeding the Future
Straight From the Source
Meet Your Maker
Flash Talks Cash
Burning Down the House
"Nowadays - there are so many excellent chefs in this country that it's not as critical to [spend time in France]. That wasn't really the case when I graduated culinary school."
"At the time Gotham opened - the well reviewed restaurants were formal. If you didn't know a lot about wine or pronounce certain things you were sneered at. What I thought back then was why not create a dining experience with excellent food and service that doesn't have all that pretension?"
"Now more than ever, it's all about the quality of ingredients and modern technique which fortunately have gotten better and better."
"After 26 years, we continually analyze the operation, work on menu, work on who we are and how to improve. Our early success was because we figured out what customers want and we continue to ask ourselves that same question."
--Alfred Portale of Gotham Bar and Grill on Chef's Story
Tags:Alfred Portale, Gotham Bar and Gril, New American cuisine, James Beard Awards, Buffalo, Italian-American cuisine, food memories, family meals, art, jewelry, design, craftsmanship, culinary education, edible art, French cookbooks,
Tags:hospitality, European restaurants, James Bieber, Gotham Bar and Grill, restaurant design, preparation technique, managing staff, customer service, back of house, architectural cuisine,
"I started working at a bank, and it just wasn't the ideal fit for me...The idea of opening our own business really appealed to me."
--Suzy Thompson on Cutting The Curd
"I didn't come in with a PhD. in local food distribution just a passion."
--Matthew Burch on Cutting The Curd
Tags:Oklahoma, State of Cheese, Suzy Thompson, Steve Reynolds, Forward Foods, Flaming Lips, food media, Oklahoma City, Wisconson state quarter, State Quarters, local dairy, beef cattle, ADA, Northern Oklahoma, 4H, state fairs, wannabe cheesemakers, Twitter, Re-Tweeting,
"[Beef] is a commodity ... within a phone call the price can change drastically, it really is like the stock market sometimes."
--Pat McLenithan on the Farm Report