The Speakeasy
LIVE 4:00-4:30pm EST
First Aired - 11/08/2012 06:00PM
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On this week's episode of U Look Hungry, Helen Hollyman is talking with New Orleans chef Donald Link. Tune in to hear Helen and Donald discuss the role of restaurants in New Orleans after Hurricane Katrina. How can New York City chefs provide comfort for victims of Hurricane Sandy? Hear Helen relay a message from legendary New Orleans chef Susan Spicer! Later in the episode, Helen offers some suggestions as to how you can help out those affected by Hurricane Sandy. Tune in to hear about some awesome food events that are offering some of their proceeds to organizations like Occupy Sandy and the Red Hook Initiative! This program has been sponsored by Tekserve.
"I never realized the importance of a restaurant until I re-opened after Katrina. Everything's gonna be fine because your neighborhood restaurant is open. I felt the importance of being part of a community at that point where you can really see people come in and feel like they were back to some kind of normalcy even though the city is completely devastated." [4:15]
-- chef Donald Link on U Look Hungry
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Hurricane Katrina on NOLA (13:28)
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Donald Link, Butcher, New Orleans, Herbsaint, Cochon, Hurricane Katrina, levees, FEMA, Hurricane Sandy, re-opening a restaurant, restaurant community, wine, food, Susan Spicer, Treme, email, advice,What Can You Do to Help? (10:29)
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volunteer, Occupy Sandy, Red Hook Initiative, HeritageRadioNetwork.org, hipsters, Williamsburg, Dine Out Williamsburg, Nitehawk Cinema, The American Red Cross, Allswell, Fette Sau, Pies 'N' Thighs, dineoutwilliamsburg.com, Snacky Tunes, Greg Bresnitz, Darin Bresnitz, Moon Hooch, Emil & Friends, Meat & Liquor for The Rockaways, grass-fed beef, spirits, New Jersey, Greenpoint, chilli, farmer, cooking, Pete Wells, The New York Times, Fork in the Road, wd50, Governor, Fort Defiance,To comment on this episode click here. There are currently Comments
First Aired - 08/08/2012 11:00AM
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On a special episode of Taste Matters, guest host Karen Karp is joined by President/CEO of The New York State Restaurant Association and George Weld, Chef/Owner of Egg in Williamsburg, Brooklyn. Together they discuss how chefs, restaurateurs and their trade associations can work together for clean, healthy and delicious menus on every table. Find out what makes the restaurant scene in New York so significant and unique, and how the demand for local foods has increased in recent years. This program was sponsored by Cain Vineyard & Winery.
"75% of restaurants today will either go out business or change hands."
"There is not an industry I know today that gives back to neighborhoods like restaurants do."
--Rick Sampson, President/CEO of the New York State Restaurant Association
"The idea of local food is really a way of wrapping up a trend towards good food in a recognizable package."
"When you come in to work as a dishwasher, prep cook or a server - you're doing work that's genuinely important."
--George Weld, Owner/Chef of Egg Restaurant
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Taste Matters: From Farm to Farm Bill (18:00)
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Karen Karp, Rick Sampson, New York State Restaurant Association, George Weld, Egg Restaurant, Brooklyn Restaurants, Restaurant industry, business models, local food movement, sourcing, community, food systems, sustainability, mindful eating, buying local, New York State Department of Agriculture, New York Wine and Grape Foundation, New York Wines,Local Food & Distribution (14:06)
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Local food, Locavore, price points, distribution, farm to table, grass-fed beef, chef education, New York wines, fresh product consistency, food handling, management programs, Brooklyn food community, small business, funding, SEC, slow money, policy and legislation, government support,To comment on this episode click here. There are currently Comments
First Aired - 03/29/2011 12:00PM
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Cooking Issues is back to it's normal time slot and Sly & The Family Stone replace Hall & Oats as the break music! Tune in as Dave & Nastassia manage to shake their MoFaD event hangover to answer some interesting questions from listeners. Find out more about salt risen bread the correct way to make zampone and if tomato skins are digestible. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grass-fed and grass finished beef. For more information visit www.HearstRanch.com
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Cooking Issues: Whole Wheat Flour & Stuffed Pigs Trotter (19:40)
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Dave Arnold, Cooking Issues, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, whole wheat flour, bread, pizza dough, oils and fats soften the texture of breads, Eagan Press Handbook Series, wheat gluten, high fiber bran, Nathan Myhrvold, Modernist Cuisine, buy the Alexander Talbot and Aki Kamozawa book too!, stuffed pigs trotter, pigs feet, zamponi, caramelization in a pressure cooker, carrots, Maillard reaction,Digesting Tomato Skins & Salt Risen Bread (13:28)
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Transglutaminases, pig trotter, crisping skin, digesting tomato skins, salt risen bread, bacterial action, difference between soda bread and yeast bread, fundamentally different, gluten formation, yeast pancake, dough structure, back to tomato skins, hemicellulose, they are not harmful, self diagnosis, feces analysis, worms, Colon Blow, decreases transit time,Bitter Inhibitors, Grassfed Beef & MoFaD Event (16:57)
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Sly & The Family Stone, bass trombone, radiating corn with atomic weapons, sweetness inhibitor, bitter inhibitors, bitter blockers, Francis Lam, Salon.com, improving beef at home, grassfed beef, tenderizing meat, enzymes, breaking down proteins, grassfed beef should be dry aged to taste delicious, doesn't typically have a large fat cap, might lose moisture too quickly, Museum of Food & Drink fundraiser, Real South Beach Diet, cabbage soup, cuban sandwiches, Damon Boelte, Carlo Mirarchi, lamb breast, Eben Klem, Mark Ladner, whole ostrich,To comment on this episode click here. There are currently Comments
