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First Aired - 05/06/2013 03:30PM
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It's spring- celebrate with Nicole Taylor and Hot Grease! Nicole is joined in the studio by Faith Gilbert of The Letterbox Farm Collective. Hear how five friends joined up to create a community farming effort that crosses state lines. What tips does Faith have for New Yorkers who want to grow some of their own food and herbs? Later, Nicole sits down with Sonya Samuel from Bacchanal Sauce. Hear about Sonya's Caribbean roots, and how her sauce reflects her heritage and her neighborhood of Crown Heights. Nicole tastes the sauce live on air, and gives it her seal of approval. Donate to the Bacchanal Sauce Kickstarter, and don't forget - "it's a party!" Thanks to our sponsor, White Oak Pastures. Music provided by The California Honeydrops.
"If you have the space, it's great to plant perennials. It's a wonderful way to invest in your home." [9:00]
"We felt that because we had that farmer-urban perspective, we could really provide a CSA for people." [12:55]
-- Faith Gilbert on Hot Grease
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Week in Rewind (4:08)
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week in rewind, Richmond, VA, City Grit, Sarah Simmons, supper club, Danny Meyer,Growing in Windows (6:00)
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ramps, asparagus, sweet peas, The Letterbox Farm Collective, Hudson, New York, The Hudson Valley, harvesting leaves, air conditioning, mint, growing in windows, tomatoes, squash, kale, swiss chard,Crown Heights CSA (7:38)
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gardening, raising animals, Brooklyn, Crown Heights, CSA, kitchen, meals, soup vegetables, cabbage, cole slaw, chicken, pickling, fermenting, rabbits, duck eggs, malted barley,Sonya Samuel (11:15)
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Caribbean, pepper sauce, flavor, vinegar, salt, mango, fruit, Sonya Samuel, Bacchanal Sauce, Caribbean populations, Jamaica, Barbados, hot sauce, reggae, Soca, Matt Timms, The Great Googa Mooga, passion fruit, Kickstarter, cayenne, papaya, pineapple, vegetarian, gluten-free, vegan,To comment on this episode click here. There are currently Comments
First Aired - 04/04/2013 03:00PM
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Three Letters is bringing back French cuisine in Clinton Hill, Brooklyn! This week on Meet Your Maker, Rachel Wharton is joined in the studio by co-owners Pip Freeman and Cam Honsa- Chef and Beverage Director at Three Letters, respectively. Listen in to hear how and why Pip and Cam decided to open their own restaurant, and the processes involved with procuring a space. Why did Pip become fascinated with old French cooking, and what were some of the inspirations for Three Letters' menu? Hear about Cam's personal spirits palate, and why he has the consider the tastes of the neighborhood when stocking the bar. This episode has been sponsored by Fairway Market.
"It's an interesting line to tow between really trying to control the spirits conversation and letting the palate of the neighborhood speak to you." [23:30] -- Cam Honsa on Meet Your Maker
"It's an interesting line to tow between really trying to control the spirits conversation and letting the palate of the neighborhood speak to you." [23:30] -- Cam Honsa on Meet Your Maker
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Setting Up, Opening Shop (16:08)
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Pip Freeman, Cam Honsa, Three Letters, opening a restaurant, Danny Meyer, cooking, Brooklyn, Guitar Hero, West Village, Joseph Leonard, organ meat, Pratt Area Community Council, Joloff, Biggie Smalls, French cuisine, making a living, bands, Minneapolis, Italian food, 18th Century French recipes, Joy of Cooking, pig skin, braise, French country food, wine on tap, wine tutor,The 70s French Truckstop (15:25)
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naming a restaurant, design, 70s French truckstop, Serge Gainsbourg, Gran Electrica, wallpaper, bikes, Fishs Eddy, spirits, bartending school, cocktail, bourbon, Clinton Hill, brandy, armagnac, neighborhood palate, Fulton St., Franklin Ave., Jameson, Crass, Bad Religion, punk band, The Replacements, spring, Grand Army Plaza, morels, ramps, spring onions, spring garlic, asparagus pee, catering,To comment on this episode click here. There are currently Comments
First Aired - 06/13/2012 12:00PM
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This week on Chef's Story, host Dorothy Cann Hamilton interviews Executive Chef of Gramercy Tavern and recipient of the 2012 Outstanding Chef Award from the James Beard Foundation, Michael Anthony. Hear how he went from Indiana University to Japan to Paris and eventually ended up becoming a world renowned chef. Hear about the many lessons he learned while working with Shizuyo Shima in Japan and how she made sure he stayed on the right track. From cleaning grease traps to working with Daniel Boulud, learn how sometimes the most unlikely paths lead to success in the culinary universe. This program was sponsored by Whole Foods Market.
"A good chef always knows what's going to happen three steps ahead."
"The reality is that every chef dreams of being able to control their cooking in a small setting but if you want to take care of a large group of people.... scale is really important. Some restaurants are set up to last a lifetime, and Gramercy Tavern is one of those restaurants."
"My goal is to create more avenues than road blocks [in the kitchen]... we're always looking for people that come into the restaurant with a sense of connection to the world around them. Gramercy Tavern was founded on the idea of belonging to its community."
--Michael Anthony, Executive Chef of Gramercy Tavern on Chef's Story
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Chef's Story: Michael Anthony (16:50)
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2012 Outstanding Chef Award, James Beard Awards, Michael Anthony, Gramercy Tavern, memoir, Italian-American family traditions, Japan, Japanese studies, Shizuyo Shima, French cuisine, culinary school, culinary education, restaurant training, restaurant boot camp, Paris,Ingredients, Scale and Chef Dreams (14:52)
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New York City, March Restaurant, Blue Hill at Stone Barns, Danny Meyer, Union Square Hospitality Group, scale, restaurant size, chef dreams, managing staff, realizing potential, local ingredients, community, farm to table, food memories, simple food, sous chefs, line cooks, Japanese ingredients, fusion cuisine, sourcing, seasonality, American dining, Daniel Boulud,To comment on this episode click here. There are currently Comments
