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First Aired - 08/27/2009 04:30PM
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On the third installment of Will Communication, Will Goldfarb is joined by Alex Raij, co-owner and chef of Txikito Restaurant in Chelsea, NYC. They talk about Basque cuisine, farmers markets, and what makes good cooking so good.
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Will Goldfarb Talks to Alex Raij of Txikito About Basque Cuisine (17:36)
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Roberta's, Will Goldfarb, family, Durango, fish neck, fish head, generations, Roberta's promotes a timeless atmosphere, Alex just had a baby!, 9th ave between 24th and 25th, Bilbao, Spain, reversed gender roles, running a restaurant is a labor of love, regional cuisine, minimalist cuisine, attention to region, ingredients, food preparation, poached cod, oils can be strong, banquet dish, exact temperature is important, romantic ingredients, chili pepper and clam, high cuisine, heritage, Biscay, Zamudio, France, real estate is part of running a restaurant, international restaurants, Alex Raij, Alex runs Txikito with her husband, Basque cuisine, Basque country, the dish is transformed by the process, cod parsed with garlic, secular Spanish tapas, road trip through Spain, higher standards, Txikito, http://www.txikitonyc.com,Alex Raij Talks About the Trendiness of Tailor Made Ingredients (12:48)
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Hotel Macaroni, fine cuisine next to a gas station, modern Italian restaurant with food that actually tastes Italian, cooking restrictions, cooking as storytelling, incorporating foreign ingredients and techniques, dominance of olive oil as a cooking medium, there is a lot of fatty, sugary and salty food in Spain, Fernando Rey, the difference between oil and butter, market cooking, farmers market, adding personal style to ingredients, staple ingredients, Alex buys vegetables from farmers market in season, rooftop garden, shipping container, making something out of anything, do it yourself spirit, Whole Foods, evil empire, Bowery is like a country within New York, green markets, anything that's high quality is a luxury, gold topping on dessert, Louis Vutton, preparation has taken a back seat to the origin of the ingredient, charging fair prices, menu structure, conscious shopping, BBQ Trailer, Heritage Foods, adding value to a brand, affording to serve food at a good value, supply and demand, finding new clients, Picnick Smoked,Conclusion: Good Ingredients Aren't Good Cooking (5:50)
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good ingredients aren't good cooking, good cooking is teasing the most flavor out of a particular ingredient, telling a cohesive story with a meal, green market is a resource not a point of view, Italy, Madrid, Corona, caviar, farmer's, shoulder, strip malls, olive oil is Mediterranean, tailor made food has become fashionable, being sensitive to economics, efficient distribution, people are sensitive to the market right now, seasonality, champagne,To comment on this episode click here. There are currently Comments
First Aired - 08/11/2011 01:00PM
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This week on The Farm Report, Erin is joined by David Sherman, Market Manager of GrowNYC. David tells listeners how he's convinced many Brooklynites to start eating kale and other healthy produce and explains how some of the markets in NYC operate. Tune in to hear more about food access in NYC and the growing trend of farmers markets and CSA's. This episode was sponsored by Cain Vineyard & Winery.
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The Farm Report: GrowNYC (16:11)
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Erin Fairbanks, Heritage Radio Network, Cain Vineyard & Winery, The Farm Report, David Sherman, Market Manager, food access, GrowNYC, www.GrowNYC.org, winter markets, Union Square Green Market, Williamsburg Waterfront Green Market, Smorgasburg, kale, cooking demos, Hot Bread Kitchen, farming Jeopardy,To comment on this episode click here. There are currently Comments
First Aired - 04/22/2012 01:00PM
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This week on Straight, No Chaser, Katy Keiffer is joined by Michael Hurwitz, Executive Director of Greenmarket NYC and Stacy Miller, Executive Director of The Farmers Market Coalition. Together they discuss the current state of farmers markets and how the recent growth of these markets has impacted urban life. Find out more about how immigrant populations are being considered at farmers markets and cultural gaps are being bridged through communities. Learn about everything involved in getting food from our farms to our tables. This program was sponsored by Fairway Market.
"More and more farmers are realizing that the industrial system is not working for them. 90% of our farmers would not be in production if they didn't have the ability to sell directly to consumers."
--Michael Hurwitz, Executive Director of Greenmarket NYC on Straight, No Chaser
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