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First Aired - 04/09/2013 03:00PM
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On today’s THE FOOD SEEN, we go Dutch with Yvette Van Boven, an artist/illustrator who owns the cafe and catering service, Aan De Amstel, in Amsterdam, and produces the playful Home Made cookbooks. Yvette’s here to dispel any idea that the Netherlands are nothing more than herring and Heineken. Get ready for some bitterballen and Beerenburg! Thanks to our sponsor, Fairway Market, and thanks to Cookies for THE FOOD SEEN theme music.
"We keep a small menu (at Aan De Amstel) because we don't want to have a lot of waste, and we also want to be able to change the menu whenever we want to." [19:45]
"I never imagined these cookbooks to be as big of an adventure as they have been- I just made them for me." [21:25]
-- Yvette Van Boven on THE FOOD SEEN
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Dutch Style (18:23)
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Dutch, peasant food, Dublin, Amsterdam, Yvette Van Boven, Oof Verschuren, dessert, Ireland, The Hague, hippie commune, Aan De Amstel, Home Made cookbooks, artist, illustrator, crafts, art school, liberal, structure, digital photography, design, Vermeer, Rembrandt, natural light, herring, jenever, vodka, cognac, juniper, gin, age, pickled herring, local ingredients, steak tartare, recipe, bitterballen,Small Menu, Small Purveyors (24:12)
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oysters, menu, Home Made, documentary, personal, negroni, fig, liquor, celebration cakes, apple, pear, drunk, drawings, kitchen, studio, chopped salad, hunk of meat, Mong Chong fish, summer, autumn, culinary writing, food movement, Brooklyn, Roberta's, urban farming, edgy, smoker oven, favorite food word, Sinterklaas, chocolate, hay,To comment on this episode click here. There are currently Comments
First Aired - 01/22/2013 03:00PM
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The “Restaurateur” (denoted by his very own biopic), Danny Meyer is one of New York’s greatest culinary leaders. As CEO of Union Square Hospitality, a restaurant group that’s redefined dining in the city, along side President and Director of Culinary Development, Michael Romano. Their first collaboration, Union Square Cafe opened in 1984, Michael joining in ‘88 and six months later garnering a 3 star NYTimes review, has endured almost 30 years in one of the hardest industries around. On today's installment of THE FOOD SEEN, find out why their brand of haute cuisine-meets-hospitality is still ahead of the curve. Now with over a dozen Shake Shack locations in the USA, and half a dozen overseas (Dubai, Kuwait City, Doha, Abu Dhabi), and Creative Juice, a new healthy concept cafe, Creative Juice, inside Equinox gyms, how does USHG keep the same food and service ideals relevant? This episode of has been sponsored by 360 Cookware.
"It's not a badge that you wear on your shirt - 'I use seasonal produce' - that's just how it's done!" [17:00]
"No matter how good it tastes, nothing will ever satisfy your soul in the absence of hospitality." [21:40]
One innovation that Union Square Café brought about, that we absolutely continued at Gramercy Tavern, was to bring women into the equation of a three-star dining experience." [25:20]
"Whoever wrote the rule that hedonism and health can't be a part of the same sentence?" [55:40]
-- Danny Meyer on THE FOOD SEEN
"It's about the guest's experience. They're coming to our restaurant, we're cooking them a meal. I want to make sure that everyone has a good time." [25:45]
"Where is this food coming from? Is it cerebral? Is it textbook? Or is the person cooking really connecting with the food?" [38:00]
-- Michael Romano on THE FOOD SEEN
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Defining Hospitality (25:21)
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Danny Meyer, Michael Romano, Union Square Hospitality Group, St. Louis, taste memories, pizza, frozen food, Shake Shack, Provel cheese, sports, East Harlem, travel, France, Crème fraîche, bistro, sommelier, canned food, French chef, French cuisine, restauranteur, Italy, pomp, stage, Michelin Stars, culinary, Roberta's, Union Square Café, Vladimir Horowitz, Downtown, foodie, wine, service, Union Square, fresh produce, Brownies, vegetarian, luxury, Greenmarket, B.L.T., how to run a restaurant, education, solo dining, outcast, desert wines, wine by the glass,Women in the Kitchen (20:17)
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kitchen, guest, steak, well done, Chef Sultner, Gramercy Tavern, lunch, dinner, enlightened hospitality, wine list, cocktails, salmon, women in the kitchen, feeling, head chefs, executive chef, Tom Colicchio, Blue Smoke, Nick Anderer, Michael Anthony, Nancy Olson, MoMA, gender, heart & soul, Joyce Goldstein, Alice Waters, Chez Panisse, casalinga, competitive, gimmicks, communal, sous chef, prep cook, Carmen Quagliata, culinary director, Indian food, interview at Union Square Hospitality Group, two-ingredient recipe, cookies,Creative Juices & Shake Shack (24:25)
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juices, maître d'hôtel, boundary, redefining spaces, Eleven Madison Park, Jazz Standard, Tabla, Union Square Tokyo, Creative Juice, acidity, sweetness, pleasure, Green Means Go, kohlrabi, kale, spinach, Soothe Operator, jicama, pineapple, mango, cilantro, jalapeño, burgers, India, Union Square Café Cookbook, chicken stock, democracy, taxi, hot dog cart, Chicago style hot dog, Rice Krispie treats, Shake Shack menu, Madison Square Park, Japan, Japanese food, fusion, price point, sourcing products, Mast Brothers Chocolate, Family Table, family meal, Victor's Beef, Randy Garutti,To comment on this episode click here. There are currently Comments
First Aired - 02/28/2012 03:00PM
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Download MP3 (Full Episode)
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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
