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First Aired - 01/22/2012 12:00PM
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This week on The Main Course, Patrick takes listeners to San Francisco with three very important players in the sustainable food movement out West. Hear from Shelley Lindgren, Chef David Taylor of A16 Restaurant & Kip Ramsey, farm to table coordinator of Farmstead. Find out how Bay Area dining differs from The Big Apple and discover what it takes to run a successful Southern Italian food and wine program. Sicilian wine and southern dishes may have been overlooked 20 years ago, but the team at A16 has helped dramatically change the perception of this regionally driven cuisine. This program was sponsored by Cochon555.
"As somebody once told me, the most important ingredient is often the one you leave out."
--Chef David Taylor of A16 Restaurant on The Main Course
"The hospitality you get in Italy is something we try to re-create at A16. It's our interpretation at being as authentic as you can."
"There's always more than one wine option to pair with a dish."
Shelley Lindgren of A16 Restaurant on The Main Course
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The Main Course: Week in Review (16:59)
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The Main Course, Patrick Martins, Heritage Radio Network, Week in Review, Paula Deen, Jessica B. Harris, Brooklyn Grange, Cocohn555,Chef David Taylor of A16 Restaurant (17:31)
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David Taylor, A16, San Francisco, Southern Italian Food, regionally driven cuisine, Ribollita, southern Italian wine, Napa valley, all Italian wine lists, Northern California, diner expectations, service, La Quercia, Cowgirl Creamery, Bohemia Creamery, salumi, charcuterie, whole animal cooking, nose to tail,To comment on this episode click here. There are currently Comments
First Aired - 12/07/2011 11:00AM
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This week on Taste Matters, Mitchell Davis has a conversation with food luminary and restaurant business consultant Clark Wolf. They discuss current American food trends and explore the history of the food revolution in this country; from Sonoma County and San Francisco to New York City. Learn about everything from the history of tomatoes to the burgeoning restaurant scene in Las Vegas. This episode was sponsored by Whole Foods Market.
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Taste Matters: Clark Wolf (16:38)
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Heritage Radio Network, Mitchell Davis, Taste Matters, Clark Wolf, Star Spangled Foods, restaurant consultation, service industry, San Francisco, Mondavi, Napa Valley, Sonoma County, James Beard, food culture, bicoastal, Northern California, evolution of the palate, arugula, molecular gastronomy, Spain,To comment on this episode click here. There are currently Comments
First Aired - 03/13/2013 10:00AM
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The legendary Mondavi Family joins Joe Campanale for a very special episode of In The Drink. Joe is in studio with Michael, Rob Jr., and Dina Mondavi who share stories and insights about their winemaking process, maintaining the family business and the special terroir of the Napa valley. Tune in as they taste three different wines on air - The 2010 Emblem Napa Valley Cabernet Sauvignon, The M by Michael Mondavi Cabernet Sauvignon and The Isabel Mondavi Chardonnay. Find out what plans are on the horizon for the historic family winery and how each of the Mondavi's does everything they can to continue the traditions and consistency of quality that Robert Mondavi started! This program was sponsored by The International Culinary Center.
"The original Chardonnay's were made in large redwood or concrete tanks - they weren't made in stainless steel or oak barrels. In the mid 70's we got into oak and like anything at first we went too far. Many Chardonnay's did not have balance - they literally fought food. I think now we've come back to where balance is important. You want the flavor of the grape, a kiss of the oak. You want it to be interesting and compliment the food, not overpower it." [7:30]
"Wine is supposed to cleanse the palate excite the taste buds and invite you to have another sip of the wine or more taste of the food." [25:00]
--Michael Mondavi on In the Drink
"Growing up Mondavi was the only life I had so I have nothing to compare it to, but it has great perks. The downside is that when you call in sick everybody comes to bring you soup when you really just wanted the day off. It's been a blessing to work in this family my favorite thing to do is come in and work with my brother and father." [29:00]
--Dina Mondavi on In the Drink
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The Mondavi Family (22:13)
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Isabel Mondavi Chardonnay, Robert Mondavi Jr., Dina Mondavi, Michael Mondavi, fermentation, winemaking, avant garde winemaking, California Chardonnay, oak, balance, Napa Valley, Julia Child, San Francisco, Golden Gate Bridge, The Emblem, Cabernet Sauvignon, wine production, wine analysis,To comment on this episode click here. There are currently Comments
