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First Aired - 01/30/2013 10:00AM
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Absinthe, oysters and an old fashioned atmosphere can all be found at one of our favorite cocktail bars in Brooklyn, Maison Premiere. Head bartender Maxwell Britten is this week's guest on "In the Drink" with Joe Campanale, and you may not be able to tell from the radio interview but he's dressed to the 9's. Tune in and find out the New Orleans/Parisian influences behind Maison Premiere and why style and appearance is such an important part of what they do. Joe and Maxwell taste some absinthe on-air and talk shop about running a bar, maintaining a standard of quality and remembering years past. This program was sponsored by Whole Foods Market.
"[Maison Premiere] is a composite of New Orleans, Paris and New York. It's definitely inspired by days gone by." [03:05]
"It's not an act - we're very sincere about what we're trying to do. Our whole lifestyle and the way we present ourselves and our product is very dear to our heart." [06:00]
--Maxwell Britten of Maison Premiere on In the Drink
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First Aired - 08/30/2012 06:00PM
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Cars real big. House real big. Rims real big, everything real big-on this week’s episode of U Look Hungry. Helen is repping Nola by interviewing one of the most influential musicians to come out of the Crescent City she loves more than any other place in the universe. Tune in to U Look Hungry to hear Helen chat with the legendary hip-hop producer, rapper, and ultimate beat-maker, Mannie Fresh. They get down to the nitty gritty on where he eats and drinks in New Orleans, how he got into music, his thoughts, issues, and hopes for young contemporary rappers, his views on post-Katrina New Orleans, what he’s working on these days in the rap game, and SO MUCH MORE. This program was sponsored by Whole Foods Market.
"My dad always had instruments and I got tired of looking at them so I just started playing with them to see where it would go."
"If you put me somewhere where there's good energy - my ideas will flow."
"Real talk - you gotta go eat at somebody's mama's house to get the best food in West Bank."
--Mannie Fresh on U Look Hungry
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First Aired - 07/25/2012 12:00PM
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This week's guest on Chef's Story is David Kinch. David Kinch is a dean at the International Culinary Center and the chef-proprietor at the two Michelin-starred Manresa in the Bay Area. Tune in to hear how French cuisine and culinary culture attracted him to the kitchen, and why cooking helps fulfill his desire to see the world. Hear the things he's learned along his culinary journey and why to this day motivating staff and creating a healthy team atmosphere remains one of the hardest things to achieve in a kitchen. Find out how David wants to encourage American regional cuisine and how he takes advantage of the terroir in California by sourcing from the nearby Love Apple Farms. This program was sponsored by Fairway Market.
"When I started working in kitchens and realized how deep it was in terms of learning and knowledge, it encouraged my wanderlust. I realized it would be a great opportunity to see the world."
"You are only as good as the people who work for you and who you will inspire to carry out your vision. You can't micro-mange every little thing."
--chef David Kinch on Chef's Story
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Chef's Story: David Kinch (22:07)
Tags:
David Kinch, New Orleans, Manresa Restaurant, French cuisine, becoming a chef, culinary schools, Nouvelle cuisine, regionality, La Pyramide, hotel restaurants, codifying cooks, culinary history, cooking style, ingredients, importing,American Regional Cuisine (13:10)
Tags:
motivating staff, team atmosphere, The Quilted Giraffe, Germany, Japanese cuisine, opening a restaurant, kitchen space, ingredient sourcing, American regional cuisine, Texas, brisket, culinary techniques,Sustainability & Love Apple Farms (14:10)
Tags:
dried salt, Carlo Mirarchi, quality of ingredients, grilling, outdoor cooking, climate, terroir, olive oil, olive trees, California, olive groves, financial burdens, sustainability, growing seasons, Love Apple Farms, sourcing ingredients, seasonality, Manresa cookbook,To comment on this episode click here. There are currently Comments
