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 /// 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-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
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
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
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
Punch
Sponsored by
Icc-logo
Welcome to PUNCH Radio! PUNCH radio is, first and foremost, about seeing people, a place or a time through the lens of drinking. The show expands upon PUNCH magazine's existing narratives taking the theme and subject of a story several steps further with an in-depth discussion between hosts and guest—whether it be the writer, an agave farmer, a band member, a distiller or a designer. On the inaugural episode, hosts Talia Baiocchi and Leslie Pariseau explore the wonderful world of Tiki drinks with three incredible guests. Hear from the legendary Tiki Adam, Beachbum Berry and Joe Desmond. Learn about the origins of Tiki drink culture and it's recent revival. This program was brought to you by The International Culinary Center.

"The beauty of Tiki is the diversity of how you can express yourself within this subculture." [05:00]

"The now is all social media, digital, etc. Tiki, to me, is an escape from that. The saddest thing I see at any given bar is the illuminated faces of people not interacting with each other. It breaks my heart to see a TV in a Tiki bar, it's antithetical to the whole Tiki movement." [17:00]

--Tiki Adam on PUNCH Radio

"When you're a home bartender you have all the time in the world to make a drink to its full potential." [42:00]

--Beachbum Berry on PUNCH Radio


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Hosted By
The-speakeasy
Sponsored by
Michters-logo
Han Shan is the new brand ambassador for Tuthilltown Spirits and Hudson Whiskey and he's also the guest this week on The Speakeasy with Damon Boelte. Han had his first sip of whiskey at three months old (really) and now finds himself rooted deeply in the whisky industry. He and Damon discuss the state of American whiskey, the differences in styles of whiskey and current trends in the industry. From grain to glass - get the inside scoop on America's spirit. This program was brought to you by Michters.

"It's a very exciting time for American whiskey in a general and its a dream come true for me to be working in whiskey." [04:00]

--Han Shan on The Speakeasy


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Hosted By
The-speakeasy
Sponsored by
Edw116_150x150_042910sm
Brad Goocher and Ken Ho are bartender's bartenders. Tune in as they talk shop with Damon Boelte on a brand new episode of The Speakeasy. The three beverage professionals kick back and discuss various aspects of the industry - from service to style. Brad tells the fascinating story on how he got his unlikely start in bartending and Ken elaborates on how his palate changed depending on where he worked. Listen as Damon, Brad and Ken share their thoughts on what good service should be and why the role of the bartender is a unique one in the hospitality business. This program was brought to you by Edwards VA Ham.

"Many times people want to be engaged [at the bar] and that's a beautiful thing we're able to do." [15:00]

"As far as drinks go - my goal is to make them as delicious as possible. At the end of the day I want the drink to taste as good as possible." [16:00]

--Brad Goocher on The Speakeasy

"The great thing about bartending that's different from serving is that you can sit down and have a conversation with your customer at a bar. You can't do that at a table." [18:00]

--Ken Ho on The Speakeasy


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

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