S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
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)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
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This week's guests: Martha Hoover & Chef Nira Kehar.

Having never waited tables, never cooked professionally or in any way worked in a restaurant, Martha Hoover has created a successful group of dining establishments—Cafes Patachou, Petite Chou by Patachou, Napolese Artisanal Pizzeria and Wine Bar, GELO Dolce Bar, Public Greens Urban Kitchen Garden and Grill and Patatruck Mobile Patachou Kitchen. The restaurants reflect her lifelong passion for food and ingredients of excellent quality, as well as a joie de vie. All the concepts are cherished neighborhood destinations, serving dishes made with the highest quality ingredients in the freshest preparation methods possible. Their walls are filled with art, music floats above the buzz of the diners and an urban energy reverberates that is the direct result of her vision. When Hoover opened Café Patachou, her goal was to prepare the best “simple” food using high quality ingredients. This was quite a novel approach in 1989. Vendors said that it was a mistake to roast our own meat and make homemade bread because cheaper, yet inferior, alternatives were available. The standard in the local industry deemed that strict quality standards were not necessary for success in this market. Immediately, customers noted the difference between Café Patachou and other breakfast/ lunch restaurants and that has been the key to the success of the entire company. Patachou, Inc. has purposefully grown slowly over the past twenty years. Hoover is a hands-on owner who is truly active in the business assuring the adherence to exacting standards and attention to every detail.

"I grew up with this family mantra that all the great food in the world starts and ends in New York." [04:00]

"I don't think I told our story enough early enough. It just didn't strike a chord with enough people." [09:00]

--Martha Hoover on Radio Cherry Bombe

Born and raised in Montreal, Nira Kehar's culinary adventures began with imbibing her mother’s skills in the kitchen. She traded a career in engineering to train at the prestigious ITHQ (Institut de Tourisme et d’Hôtellerie du Québec), Canada’s premier culinary institute. Chapter three was moving to India six years ago, where she began to give life to her creative vision (preceded by a grueling few months in the Maurya Kitchens). Driven by her desire to please and excite the palate, Chef Nira’s approach combines fresh, seasonal produce with a range of global cooking techniques, loved by the food community and critics alike. This year, along with the James Beard foundation event, she is busy experimenting and evolving her sister brand, Atelier Nini.

"I'm privileged in that the worst thing that ever happened to me is the best thing that ever happened to me." [27:00]

"Food is like a living organism it has its own moods and freaky things that happen to it." [33:00]

--Nira Kehar on Radio Cherry Bombe


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On today's episode of A Taste of the Past, host Linda Pelaccio speaks with special guest Mollie Katzen, known throughout the culinary world as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception. Today's topic on the show includes the evolution of vegetarian cuisine, and how Mollie has taken the rise of vegetarian popularity to even further heights. Her latest cookbook, The Heart of the Plate, completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes — her “absolutely most loved.” Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. Tune-in to learn more! This program has been sponsored by Fairway Market.

"A lot of vegetarian food isn't actually about vegetables. In some ways it's actually about meat, and how you swap things out." [9:50]

"It's so much easier to make a dish that is focused on the vegetable. It's so enjoyable!" [23:50]

-- Mollie Katzen on A Taste of the Past


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Hosted By
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Sponsored by
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Linda Pelaccio visits The Fabulous Beekman Boys at their farm to discuss The Beekman 1802 Heirloom Dessert Cookbook on this week's episode of A Taste of the Past! Tune into this program to learn about the nostalgic properties of family recipes, and what makes an "heirloom" dessert. Hear how Brent Ridge and Josh Kilmer-Purcell relied on their hometowns in North Carolina and Wisconsin for regional inspiration. Find out about the history of Beekman, New York, and why it's the perfect setting for a new handmade culinary resurgence! Hear about some of the specific recipes from the book, as well as the Beekman Boys' artisanal production endeavors! To learn more about Linda's visit with The Beekman Boys, visit HandPicked Nation. Thanks to our sponsor, BluePrint Cleanse.

"What family doesn't have that one dessert that your mother or grandmother makes that everyone loves?" [2:00]

"With Southern recipes, you don't actually cook anything. You take Nilla wafers, cover them in whipped cream, and put them in the fridge for two hours!" [4:55]

-- The Beekman Boys on A Taste of the Past


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