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 /// Tech Bites
2:OO-2:3O /// 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-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
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Evolutionaries
My Welcome Table
How Great Cities Are Fed
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
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
Hosted By
The-speakeasy
Sponsored by
Michters-logo
Get some great insights and go deep into the world of craft cocktails on a brand new episode of The Speakeasy, as host Damon Boelte is joined by bartender/drink impressario and author, Greg Seider. His latest book, Alchemy in a Glass: The Essential Guide to Handcrafted Cocktails is full of original, ingredient-driven recipes for cocktails, mixers, garnishes, and bitters, this book by a cocktail expert for master chefs shows readers how to transform spirits and flavors into inspiring, mouthwatering drinks. In bars and restaurants across America, drinkers are being exposed to the artistry of the modern cocktail. Seider, who has created cocktail programs for top bars and restaurants in New York and Los Angeles, approaches cocktail creation as the art of understanding how flavors work together and develop over the course of a drink. Drawing on his experience developing cocktail programs for chefs such as Eric Ripert, Seider goes beyond recipes to show readers how flavors work, giving them blueprints for constructing a balanced drink. This program was brought to you by Michter's.

"The danger with a lot of cocktails is too many bitter components in a rink that knocks out complexity or flavors." [11:00]

--Greg Seider on The Speakeasy


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Hosted By
Hrn_prime_200px
Sponsored by
Fairway
What's a Lewis bag, and how did bartenders implement them in the 19th Century? Tune into this segment to hear HRN's Jack Inslee explain the Lewis bag, and why it's the perfect tool for home bartenders in 2013! This program has been brought to you by Fairway Market.

"The Lewis Bag was the preferred method for bartenders to crush ice in the 19th Century, but it's rarely used in bars today." [1:05]

-- Jack Inslee on the Lewis Bag


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Hosted By
The-speakeasy
Sponsored by
Icc-logo
The one and only Jordana Rothman rejoins Damon Boelte on The Speakeasy for a candid thirty minute conversation on everything from leather aged cocktails to national spirit trends. Jordana, formerly of Time Out New York, has been freelancing, focusing on bigger picture journalism and just finished working on Alex Stupak's upcoming book with Clarkson Potter. Damon and Jordana asses some of the things going on across the country in the world of cocktails and spirits and give listeners some real insight, tips and takeaways. This program was brought to you by The International Culinary Center.

"I'm doing less service style journalism and more bigger conversation stories now." [08:00]

"I have some triggers around the hipster whiskeys that are made [at a facility] in Indiana but the consumer thinks they're having something distilled and bottled locally. There's a real lack of consumer education around that. Everybody thinks they're having one thing but there'a a lot of labeling noise." [12:00]

--Jordana Rothman on The Speakeasy


To comment on this episode click here. There are currently Comments

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