How to Behave
LIVE 5 - 5:30pm EST
First Aired - 09/26/2012 12:00PM
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This week on Chef's Story, Dorothy Cann Hamilton sits down and chats with one of the founders of New American Cuisine, award-winning chef Alfred Portale of Gotham Bar and Grill. Listen in as Alfred remembers his Italian-American upbringing in Buffalo, NY and explains how he fell in love with food through French cookbooks and found his way to culinary school and eventually in a kitchen in France. Hear how Gotham Bar & Grill was born and how it challenged the way fine dining was viewed in New York City. Find out why quality of ingredients is so important to Alfred and how art, architecture and design all inspire him in his creations. From his achievements in the kitchen to his endeavors in jewelery and furniture making, discover the brilliance of Alfred Portale on this episode of Chef's Story. This program was sponsored by Fairway Market.
"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
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Chef's Story: Alfred Portale (16:50)
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,To comment on this episode click here. There are currently Comments
First Aired - 02/06/2012 04:30PM
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This week Cutting The Curd sees another installment of its State of Cheese series and this time hosts Anne Saxelby and Sophie Slesinger are off to the Sooner State, a.k.a. Oklahoma. First they chat with Suzy Thompson and Steve Reynolds of Forward Foods about how they are bringing the gospel of good cheese and local dairy to the communities of Norman and Oklahoma City and how social media fits into their mission. Later on Matthew Burch of Oklahoma's Urban Agrarian tells us about his unique position in his state's food world as a local food distributor. Go behind the scenes and learn everything from how he uses bio diesel to run his delivery truck to how he plans his routes. This episode is sponsored by Fairway Market.
"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
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Forward Foods in Oklahoma (19:53)
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,To comment on this episode click here. There are currently Comments
First Aired - 01/26/2012 01:00PM
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This week on the Farm Report get ready to meet Pat McLenithan of Cambridge Valley Livestock, the largest family-owned livestock auction house in New York state. He talks with host Erin Fairbanks about the ins-and-outs of how a livestock auction house works, from when the animal arrives to when it is sold on sale day and everything in between. Learn about why livestock buyers have some of the sharpest eyes around , what a feeder cow is, and even hear Patrick do one of his amazing auctioneer chants live! This episode is sponsored by Whole Foods Market.
"[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
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The Farm Report: Pat McLenithan (17:17)
Tags:
Cambridge Valley Livestock, Farm Report, Erin Fairbanks, wholesale auction house, Patrick Mccleminson, family owned auction house, cow, goats, dairy cows, wholesale livestock dealers, feeder cow, feed lot, dairy animals, slaughterhouses, sale day, sick animals, culling animals, humane handling, inspections, USDA,A Day in the Life at the Auction House (16:50)
Tags:
veterinarian, vets, down cow, rendering service, auctioneer chant, wean cow, Pennsylvania slaughterhouses, Taylor beef, Cargill, Nichols livestock, local, Champlain Beef, hamburger beef, fast food, computerized logistics, commodity, weight stations, New Holland, regulatory policies,To comment on this episode click here. There are currently Comments
