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First Aired - 03/08/2012 06:00PM Download MP3 (Full Episode)
Hosted By
Youlookhungry
Sponsored by
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This week on U Look Hungry, Helen Hollyman sits and chats with Laura Maniec, Master Sommelier and owner of Corkbuzz Wine Studio. Tune in to learn how Laura found her career in wine and why she thinks the face of the sommelier has drastically changed over the years. Hear some of the wines and champagnes that are exciting her right now and find out how to handle yourself on a date if you know nothing about wine. This program was sponsored by Hearst Ranch.

"If you're into wine, and you're in the wine business, there's nothing like being involved in a hands-on way in the winemaking process."

"I think there's a lot less snobbery around wine [right now]. People are becoming less intimidated. The face of the sommelier has changed. No longer do we have silver cups around our neck wearing suits. We're young, approachable and fresh. "

--Laura Maniec, Master Sommelier and owner of Corkbuzz Wine Studio on U Look Hungry


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First Aired - 03/06/2012 03:00PM Download MP3 (Full Episode)
Hosted By
The-food-seen
Sponsored by
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On today’s THE FOOD SEEN, Hugh Acheson chef/owner of Five & Ten, The National, and Empire State South, in Atlanta and Athens, Georgia, takes A New Turn in the South (his cookbook) on the road, preaching the gospel of the South … and his Ottawa upbringing. This program was sponsored by S. Wallace Edwards & Sons.

"First and foremost, I cook for a community and that community is rich and poor. I want to appeal to all of those people. I want everybody to have an excuse at least once a year to come to the restaurant. If I was to isolate it and decide to [source everything locally], it would probably be more expensive food."

--chef Hugh Acheson on The Food Seen


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First Aired - 02/21/2012 03:00PM Download MP3 (Full Episode)
Hosted By
The-food-seen
Sponsored by
Untitled
On today’s THE FOOD SEEN, Salvatore Rizzo, owner/director of De Gustibus Cooking School at Macy’s Herald Square, may host a pantheon of chefs, but he still keeps true to his Sicilian roots, growing up picking tomatoes for sauce and making barrels of red wine in his Brooklyn backyard. Through his earnest enthusiasm and energy, he worked his way up from busboy and now runs “The School of Good Taste”. This program was sponsored by White Oak Pastures.

"My [Sicilian] mother used to say, 'You want to eat sauce with us every Sunday? You better make it with us!'"

"Everybody is always fascinated by molecular gastronomy..people like to see [science] because it's something they normally wouldn't do in the kitchen."

--Salvatore Rizzo of De Gustibus Cooking School on The Food Seen


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