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First Aired - 10/05/2011 11:00AM
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This week on Taste Matters, Mitchell Davis is joined by acclaimed chef Laurent Gras. Tune in as they discuss how the chef experiences fine dining as a customer and what challenges chefs are faced with when cooking for other chefs. Later in the show, they share their thoughts on the Michelin star announcements made yesterday. Are 11 Madison Park & Chefs Table worthy of their new three star ratings? Tune in and find out! This episode was sponsored by The Keith McNally Restaurant Group & Heritage Foods USA's No Goat Left Behind Project.
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Taste Matters: Laurent Gras (17:11)
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Taste Matters, Mitchell Davis, James Beard Foundation, Heritage Radio Network, Keith McNally Restaurant Group, Minetta Tavern, Pulino's, Balthazar, Laurent Gras, 11 Madison Park, Michelin Stars, cooking for chefs, open kitchen, value, price points, experience of dining, quality of ingredients,To comment on this episode click here. There are currently Comments
First Aired - 01/25/2012 11:00AM
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This week on Taste Matters, Mitchell Davis is joined by the proprietor of First Prize Pies, Allison Kave. Allison explains how she stumbled into the pie making business and how growing up in a food family helped push her in that direction. Learn about her various crust making techniques and what makes her pies so unique and delicious. Also learn why New York City markets play such a big role in her world and what plans she has in store for some savory pies! This was sponsored by Whole Foods Market.
"My entire family works in food. It's the glue that holds us all together."
"As soon as I gave it a name and registered my LLC, I got a writeup in Daily Candy which blew the whole thing up. People will do whatever Daily Candy tells them to!"
"You can't rush a pie. It takes as long as it takes."
--Allison Kave on Taste Matters
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Taste Matters: Allison Kave of First Prize Pies (18:26)
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Mitchell Davis, Taste Matters, Heritage Radio Network, First Prize Pies, Allison Kave, Brooklyn Pie Bake Off, recipes, Smores Pie, Mast Brothers Chocolate, sweet pie, starting a small business, blogs, social media, baking, Roni-Sue Chocolates, Ronda Kave, New York City markets, Essex Street Market, artisans,To comment on this episode click here. There are currently Comments
First Aired - 01/18/2012 11:00AM
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Acclaimed essayist and writer Adam Gopnik of The New Yorker joins Mitchell Davis on an especially taste-themed episode of Taste Matters. They have conversations about how taste is so deeply rooted in morality in this country and how our palates are so closely linked to our culture and experiences. Hear why Elizabeth Pennell was such an important influence on Adam's latest book, The Table Comes First: Family, France and the Meaning of Food. Listen in as Mitchell and Adam discuss French cuisine, food eroticism, and modern day food reform movements. You don't want to miss this one! Sponsored by S. Wallace Edwards & Sons.
"We are puritanically health obsessed in a way that other countries are not."
"The first function that a restaurant has is that it's a place of courtship....Built into eating out is an idea of sex."
"I am a deep skeptic of new-wave desserts."
--writer and essayist Adam Gopnik on Taste Matters
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Taste Matters: Adam Gopnik (17:27)
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Mitchell Davis, Taste Matters, Heritage Radio Network, Adam Gopnik, The Table Comes First: Family, France and the Meaning of Food, The New Yorker, taste arguments, palate, moral taste, kohser, food identity, right vs wrong, menus, New York Public Library, Delmonico's, local food,To comment on this episode click here. There are currently Comments
