Greenhorn Radio
LIVE 4 - 4:30pm EST
First Aired - 02/28/2012 03:00PM
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On today's THE FOOD SEEN, Colby and Megan Garrelts, met during high dining in the Windy City, only to move back to Kansas City, Missouri, to open up bluestem, a redefining restaurant in the Midwest. Their established and progressive approach to food prophetically highlights their local farmers and purveyors, so much so, that bluestem: The Cookbook, is an homage. This program was sponsored by Hearst Ranch.
"It's sad that you can get Kraft macaroni in cheese in the grocery store easier than you can get produce that was grown down the street."
--Colby Garrelts of bluestem on The Food Seen
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The Food Seen: bluestem (21:15)
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,,, ,, Megan, Garrelts, bluestem, growing, seasons, sunchokes, potatoes, starches, Midwest, tornadoesfood culturebarbecueregional snack sandwichesKansas Cityartisan chocolateHeritage Foods USAParadise Locker Meatsboutique farmersColby Garrelts",Making a Cookbook (14:56)
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Hearst Ranch, behind the scenes, menu design, cookbooks, seasonality, recipes, restaurants, regional food,To comment on this episode click here. There are currently Comments
First Aired - 02/21/2013 06:00PM
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Chef Fredrik Berselius has taken his Nordic culinary roots to Williamsburg as the chef at Aska in Williamsburg, Brooklyn. Tune in to U Look Hungry as Helen Hollyman chats with Chef Fredrik about his inspirations, passion for foraging and future culinary plans. Find out why New York has more to offer for foragers than most would imagine, and how the landscape is different than Chef Fredrik's native Sweeden. From travel tips to foraging advice, learn all about the New Nordic movement through a Brooklyn lens. This program was sponsored by Tekserve
"The longer I've been in New York the more I've looked back at where I'm from - flavor memories, etc. I wanted my food [at Aska] to represent how I think and feel." [2:15]
"I like being outdoors. I like going out and picking whatever I can find for the restaurant. There are a lot of things growing in New York all over the place." [9:00]
--Fredrick Berslius, chef at Aska, on U Look Hungry
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First Aired - 10/19/2011 11:00AM
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This week on Taste Matters, Mitchell Davis is joined by Adam Aamann, chef/partner of Aamanns/Copenhagen. Together, they discuss the rise of new Nordic cuisine and how seasonality is at the base of this popular culinary movement. Find out why local ingredients are so essential in Scandinavia and learn about the resurgence of Smørrebrød. This episode was sponsored by Cain Vineyard & Winery.
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Taste Matters: Adam Aamann (17:50)
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Mitchell Davis, Heritage Radio Network, Taste Matters, James Beard Foundation, Cain Vineyard & Winery, Noma, new Nordic cuisine, Adam Aamann, Denmark, Norway, local ingredients, traditional foods, new cuisine, Aamanns/Copenhagen, Smørrebrød, Smorrebrod, rye bread, tapas, seasonality, Mimi Sheridan, old Nordic cuisine, Danish design, Scandinavia, Claus Meyer, René Redzepi, manifesto, food prices, open faced sandwiches, price points, integrity,To comment on this episode click here. There are currently Comments
