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First Aired - 05/12/2013 12:00PM
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Dine at 'the end of the line' and learn about olive oil on this week's episode of The Main Course. Patrick Martins is joined in the studio by Bonnie Pipkin and Tania Ryalls, founders of the blog End of the Line Dining. Hear about Bonnie and Tania's idea to eat at restaurants at the end of New York City's subway in order to explore neighborhoods and different cuisines. What neighborhoods have they explored thus far, and how have they been received as neighborhood outsiders? Find out where Bonnie and Tania are headed next, and hear about Bonnie's last day as a waitress at Roberta's! Later, Patrick invites Steve Jenkins of Fairway Market to talk about his history in the food world. Find out how Steve initially became fascinated with foreign cheeses and meats, and why he has become disillusioned with the FDA's stance on importing cheeses. Steve talks to Patrick about the three criterion necessary for choosing a quality olive oil for your kitchen, so make sure you tune in to this week's episode of The Main Course! Thanks to our sponsor, Cain Vineyard & Winery. Thanks to Obey City for today's music.
"I would write down the name of the cheeses from the labels when I was in Paris, because nobody over here knew any of those cheeses or charcuterie- and then I went and did that in Milano!" [24:45]
"How can I operate as a master cheesemonger when 45% of the cheeses that I want, I'm not allowed to get from the idiot FDA?" [29:00]
"You're not going to find a bottle of olive oil at a supermarket in this country that is worthy of your kitchen." [37:15]
-- Steve Jenkins on The Main Course
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End of the Line Dining (20:16)
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Bonnie Pipkin, Tania Ryalls, Steve Jenkins, End of the Line Dining, culture, White Castle, Jamaica, Queens, Peruvian food, Mom & Pop restaurants, home cooking, Bedford Park, NYC subway, Forest Hills, Brighton Beach, restaurant recommendations, borscht, pickling, Mari Vanna, endofthelinedining.com, subway maps, naked Roberta's waitress, Roberta's, server,How to Buy Olive Oil (37:02)
Tags:
Evolutionaries, The Cheese Primer, Olive Oil, The Food Life, Dean & Deluca, Paris, Iceland, London, artisan, fishmonger, Milan, Peck, Mimi Sheraton, Fairway Market, Jefferson Market, essays, Slow Food, microbes, polite, unfiltered olive oil, vinegar, vanity, olive oil tasting, fruity, polyphenols, oxidation, New York Olive Oil Competition, olive variety, mono-cultivar, Bittburger, pilsner, meat, poultry, rye straw, wild boar, Marion Nestle, Red Hook, Hurricane Sandy,To comment on this episode click here. There are currently Comments
First Aired - 03/20/2011 12:00PM
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This week on the Main Course, Patrick & Katy are joined by Michael Anthony, Executive Chef at Gramercy Tavern. Michael shares his experiences behind the kitchen at one of the city's most iconic and celebrated restaurants and explains how he gained the tools and knowledge needed to perform at such a high level. Tune in to hear behind the scenes stories from the kitchen and learn how working in Japan changed Michael's life. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.
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The Main Course: Michael Anthony, Executive Chef at Gramercy Tavern (22:29)
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Patrick Martins, Katy Keiffer, The Main Course, Hearst Ranch, Michael Anthony, Executive Chef, Gramercy Tavern, it's hard to take time off, average tenure of an employee at Gramercy Tavern, line cooks, house pride, French influence, Danny Meyer, Gramercy Tavern opened in 1994, Union Square Cafe, proliferation of restaurants, private dining rooms, teaching the Danny Meyer formula, taking care of people, staff meetings, sense of urgency to our learning curve, American chefs, American cooking, fine dining, flavor combinations, good American restaurants, Union Square Hospitality Group, this is an exciting moment in time, ingredients, techniques, temperamental growing season, maple syrup, discipline in cooking, food has to taste good, shared value,Michael's Roots in Japan & France (21:22)
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Michael got a job in a Japanese kitchen, Shizuyo Shima, Bistro Shima, female head chef and business owner, the kitchen is a tough place to be, apprenticeship, Michael was a picky eater as a kid, kitchen organization, cleaning techniques, kitchen basics, Michael also trained in France, Jean De Laveine, vocational school in Paris, Japanese model, chef as a mentor, discipline, there's nothing wrong with treating cooking seriously, everybody has their own style, finding ways to motivate people, Alex Lee, Philippe Bertineau, Gramercy Tavern is one of the best stages in the world,Behind the Scenes at Gramercy Tavern (16:30)
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butchery, charcuterie, pickling, email question, Michael's favorite chef in New York City, Executive Chef, Maialino, Nick Anderer, purveyors, Italian cuisine, heartfelt approach to cooking food, Roman tradition, at USHG chefs make the decision on where ingredients come from, leveraging size and units, whole animal cooking, processing cuts, make sure you do it responsibly, casual outlets, conceived dishes, cool tavern pub bistro venue, communal relaxed feel, wood burning grill, four induction burners, amazing refrigeration system, sausages, terrines, stuffed meats, braises, whole cow, nose to tail eating, good cooking has always been built on thrift, building blocks of good cooking, fermentation, in house marketing division, stories from the kitchen, connecting with the media, using rice bran to ferment pickles, preserving seasons, fair and accurate management style, simple menu ideas, tight execution,Community Outreach & Charitable Efforts (10:48)
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Danny Meyer's restaurants are all based in community involvement, artistic component, getting kids to look more closely at food, Japan relief, Michael Romano, dinner at Gramercy Tavern organized through the Japan Society, proceeds go to the relief fund, Share our Strength, Sandra Lee, Autumn Harvest Dinner, September 26th, American Cooking, ending childhood hunger, www.GramercyTavern.com,Temple Grandin Preview & Maple Syrup Trip Recap (14:54)
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Temple Grandin is on next week!, Cargill, Whole Foods Market, protein producer guidelines, animal husbandry, certified humane, maple syrup, Patrick spent 5 days with Howie and Stephan Cantor in Vermont, West Glover, Northeast Kingdom, Jaspar Hill, Deep Mountain Maple, Couriers, taxidermy, Parker Pie, mini Roberta's of Vermont, Bread & Puppet Theater, political puppetry, Union Square Green Market, www.HeritageFoodsUSA.com, 200 liters of the syrup has been sold, sugar shack, the annual income comes from a three week period, the woods provide the fuel for the fire, community rallies around the sugaring process,To comment on this episode click here. There are currently Comments
First Aired - 03/06/2011 12:00PM
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Tune into a very informative episode of The Main Course, as Patrick & Katy get a chance to sit down with Stephan Cantor of Deep Mountain Maple, the source for Heritage Foods USA's upcoming maple syrup social buy. Stephan explains the process of making maple syrup - from sap, to tap to bottle. Also, Dave Arnold calls in to share his vision for the Museum of Food and Drink and preview the upcoming "Get the Ball Rolling" fundraiser at Del Posto on March 27th. This episode was sponsored by Whole Foods Market
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The Main Course Introduction (8:43)
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Patrick Martins, Katy Keiffer, The Main Course, Heritage Radio Network, Whole Foods Market, Museum of Food and Drink, Del Posto, Dave Arnold, Mark Ladner, all star cast of chefs, Cesare Casella, David Chang, Wiley Dufrense, Brooks Headley, Carlo Mirarchi, Nils Noran, Christina Tossi, Jamie Gordon, Thomas Waugh, Audrey Saunders, Damon Boelte, Eben Klemm, maple syrup, social buys, Slow Food, Presidium, trigger fish, sweet and mild, pairs well, easy to cook, Sea2Table, Sean Dimin, seafood counterpoint to Heritage Foods USA, lamb social buy, Snacky Tunes best of compilation, HRN is going non-profit,Dave Arnold on The Museum of Food & Drink (35:29)
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Dave Arnold, get the ball rolling event, Museum of Food and Drink, hoping to open in 5 years, you can't start a museum overnight, Michael Batterberry, Food & Wine magazine, Ariane Batterberry, they never took credit for anything, Get The Ball Rolling Fundraiser, themed dishes, Wiley Dufresne cooking caveman food, Mark Ladner - Roman cuisine, spice mixes, plant exchange after the new world and old world met, Carol Mirarchi will cook NY food circa 1794, Nils will be cooking fad diets, museum curriculum, Brooks Headley will be doing Jewish desserts in Italy, The Swine's Wedding, Christina Tossi - space food, HACCP plans, Hall of Grains, history of milling, many cultures are defined by how grains are milled, corn, nixtamalization, Patrick loves taxidermy, Chinese pig genetics, eating will be a big component of the museum, you learn the most when you can smell touch and taste, street vendors, http://www.MoFad.org, http://MoFad.eventbrite.com,Stephan Cantor of Deep Mountain Maple Syrup (25:11)
Tags:
sugaring, Vermont, grading, caramelization, Deep Mountain Maple, Stephan Cantor, maple syrup, moving away from the bucket system to tubing, drop line, plastic tubing, maple sugaring is very weather dependent, each tree produces a quart to a half gallon of syrup per season, sap to syrup ratio is about 40 to 1, sugar bushes, the Cantor family taps a little over 5000 trees, year round sales at Union Square greenmarket, sugar shack vs sugar house, the art of boiling, take the sap and reduce it to syrup, evaporate the water away as quickly as possible, boil very shallow, it turns into maple syrup at the very end, syrup hydrometer, ratio of water to sugar, laws in Vermont are very strict, graded by color, the darker the syrup the stronger the flavor, flavor profiles, buttery taste, Grade A Dark Amber is the most traditionally maple flavor, its all personal preference,Maple Syrup: Grading, Extracting & Master Cleanses (25:55)
Tags:
nutritional values of maple syrup, minerals, like honey in a sense, maple syrup diet, Master Cleanse, cleansing fast, lemon juice, maple syrup, Cayenne pepper, there is no refining in any maple syrup, its all fine to use for the cleansing fast, you don't have to use grade b, granulated maple sugar, can replace white sugar, who first figured out how to extract maple syrup, history of maple syrup, Native Americans, commercially made maple syrup, maple syrup is the ultimate slow food, the trees take their time, reverse osmosis, maple syrup is graded only by color, inferior tasting syrups can slip through the cracks, high mountain sugar bushes, the Roberta's of the Northeast Kingdom is Parker Pie, just like Roberta's just with more layers of clothing, Bread & Puppet museum, puppet theater for grownups, taste the syrup at Union Square market every Friday and Saturday year round, many restaurants in the city carry the syrup, www.DeepMountainMaple.com,To comment on this episode click here. There are currently Comments
