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First Aired - 08/14/2011 12:00PM
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This week The Main Course goes from country to city, from Spain to Saskatchewan with an all-star cast of guests. Patrick Martins and guest host Jason Colucci start the show talking with Maio Martinez about her Carroll Gardens wine bar, Sample, and nouveau barbecue. Cecilia Estreich expounds on truffles and the sustainable farming behind Mikuni Wild Harvest. Later on Natasha David of Maison Premiere shows us in studio how to make the perfect absinthe drip. Tune in for talk covering the best date and breakup restaurants, tips for bar etiquette and even Patrick Martin's baseball career! This episode is sponsored by Cain Vineyard and Winery.
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Episode 108: Maio Martinez & Sample (20:20)
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Babbo, Biscuit, Acimet, bocadillos, CIA, The Main Course, Patrick Martins, Katy Keiffer, Cain Vineyard, Jason Colucci, Maio Martinez, Cuisine in the Country dinner, whole goat roast, Lincoln County, Nevada, Cuisine in the Country, farm geek, wine bar, Carroll Gardens, nouveau barbeque, Claudia Fleming, David Boulud, Sample Wine bar, conserva food, food traditions in Spain, Blue Smoke, new barbecue, Carolina Barbecue, Mile End, Bar Tabac, 1 Brooklyn Bridge, Vinegar Hill House,Cecilia Estreich & Mikuni Wild Harvest (20:36)
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Cecilia Estreich, goat farming, small farming, Donsider Bardwell, Flavorpill, Behind the Burner, Daniel, Roberta's, Basis: Farm to Chef, truffles, wild mushrooms, Saskatchewan chanterelles, where do truffles grow, Cherokee Indian, foraging, Heritage Foods, Mikuni Wild Harvest, Rachel Greenspan, farming and sustainability, handshake agreements, logistics of farming, shippipng food, food blogs, Flavorwire, Slow Food Movement, TriBeCa Grill, Anne Saxelby, No Goat Left Behind, goat milk, milk interning, washing cheese rinds, Andante Creamery, bourbon barrel-aged maple syrup, plage du fromage, aging cheese, Portland, Maine food seen, Vermont restaurants, Brown Trading Company, epicures,Natasha David & Maison Premiere (27:17)
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Natasha David, absinthe, Vandaag, Pulino’s, Fatty Johnson’s, Mialino, Woodson and Ford, Dram, Maison Premiere, pouring absinthe, famous absinthe, wormwood, hallucinations, Absinthe drip, St. George Absinthe, mystery around absinthe, Italian spirits, garappas, classic cocktails, bartender driven bar, Negroni, handmade syrups, tequila flavoring, Ron Zacapa, Rum Manhattan, orange bitters, bar etiquette, bar theater, bar tools, oyster, ideal time to wait to drink, Jason Denton, Brooklyn Brine, 'ino,Dream Restaurants and more (14:47)
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Patrick Martins baseball career, Brooklyn, ideal date restaurant, Pie Meats, breakup restaurant, Frankie's, Mile End, Sammy's Romanian Steakhouse, Il Buco, Christopher Lee, Kieth McNally, Balthazar, Minetta Tavern, The Odeon, restaurant superstitions, restaurant rituals, the full moon, Sam, S. Wallace Edwards & Sons, Surry Farms,To comment on this episode click here. There are currently Comments
First Aired - 03/14/2010 02:30PM
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This week on Cutting The Curd, Diana Pittet talks about the origins of cheddar cheese and what it means to American culture.
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Cutting The Curd Introduction: Diana Pittet (16:56)
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Anne Saxelby, Cutting The Curd, Diana Pittet, Fairway Market, Heritage Radio Network, Monty Python, the history of cheddar cheese, cheddarbound.blogspot.com, Cheddar Bound, Cheddar has been the most popular cheese in America for 400 years up until now, it's not a gourmet cheese, English cheese, New Jersey, sharpest cheese, Ivy League Cheddar, different types of cheddar taste much different, white American cheese, pre sliced cheese, orange and white, Diane has travelled the globe in search of cheddar cheese, cheddar originated in England, Australia, New Zealand, Tasmania, export market for cheddar, Scotland, Wales, India, milk, dietary prohibitions against rennet, cheddar cheese has morphed into what we know was American cheese, what would a native North American cheese be?, vegan nut based cheese, there weren't any dairying animals in North America, horse milk cheese, cross bred cows, used for meat and dairy, home made cheese, sugar cane production, agriculture grown for local consumption, West Indies, why is cheddar a good cheese for export?, American Revolution, cheddar is a big hard durable cheese that's meant to last, low moisture, doesn't spoil easily or bruise, UPS regulations, Judy Schad, France, heavy cheeses, Quick's Cheddar,Cheddar Cheese & The American Identity Crisis (17:43)
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1851, Jesse Williams, associated dairying, women's liberation, the amazing scale of cheddar cheese production, the turning point in the mechanization of cheese making, how did cheddar become American Cheese?, Americanization, English immigrants considered themselves English, southern dialect, what does American cheese say about us?, wrapped in plastic, germ phobia, Nip/Tuck, differences between farmstead artisinal product and processed ones, sacrificing taste for convience, the story of cheddar captures the American identity crisis, mass produced food landscape, capitalism, cheese to make money for the colonies, being a cheese maker is pretty anti capitalist, British cheese making,To comment on this episode click here. There are currently Comments
First Aired - 12/14/2009 05:00PM
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Deborah Schapiro is joined by Eleanor Leger & Neal Johnston to talk all about ice cider.
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Edible Communities (2:57)
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Hearst Ranch, Courtney Contos, farm to table movement, iced cider, Heritage Radio Network,Ice Cider With Eleanor Leger & Neal Johnston (22:19)
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locally produced artisanal food, Eleanor Leger, beer, wine, leaving a traditional life for farming, on campus housing, Connecticut, French-Canadian, England, electrical engineering, travel industry, mussels marinara, Vermont, Northeast Kingdom, Shelborne, California, The Kitchen Table, www.thekitchentablebistro.com, there is more production now, tasting, creating a local movement, Agency of Agriculture, hard cider, dessert wine, 10% alcohol, made by freezing cider outside, temperatures are cold in the Northeast Kingdom, 8 pounds of apples are used to make one apple, very concentrated flavor, big chain grocery stores, Quebec regulations, using a freezer is not the same thing, World Trade Organization, grapes must be frozen naturally, mouth feel, Vermont Fresh Network, community support, cheese movement, Shelborne Orchards, Anne Saxelby, Eden Ice Cider, regulatory definition of ice cider, ice wine,On-Air Tasting! (33:49)
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The Kitchen Table Bistro, slow food, Empire, Honeycrisp, antique, heirloom, Calville Blanc, French apple, pepper shaped rib, grafting bud wood onto a root stock, Heritage Foods USA, cider apples, Apple Jack, the basic tastes, cork gives off a negative aroma, oxidization, nose, the honeycrisp apple is a new variety out of Minnesota, winery, Scott Farm, Champlain Orchards, 25 foot tall apple trees, sweet cider, co-ops, utility-grade apples, Laura Atkins, pastry chef, www.thekitchentablebistro.com, far more of a natural process than wine, controlling the profile of the product by blending, the goal is to make the cider consistent over time, Pinot Noir, oak aging, Garret Oliver, micro oxidation, umami, eleven varieties of apples, Scotch, pairing, Vermont cheese, sheep cheese, pecorino, Murray's cheese, www.edenicecider.com, Edible Green Mountains, cabot cloth bound cheddar, Eat To The Beat is next!, Jasper Hill,To comment on this episode click here. There are currently Comments
