Chef's Story
LIVE 12:00-12:45pm EST
First Aired - 07/13/2010 03:00PM
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This week on The Food Seen Michael spoke to Julia Ickes of Design and Construction Resources LLC, a consulting firm that specializes in the design and construction of high-end eating spaces in New York City. Julia described her now seminal work on Momofuku Ssam and Noodle Bars, and elaborated on how efficiency was underlying element behind the design of both spaces. She also discusses how she designed a cashier system from the ground up for Blue Bottle, while specifically avoiding the traditional POS model. This episode was sponsored by Fairway: like no other market.
Photo #1: Momofuku Ssam Bar. Photo #2: Blue Bottle
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The Food Seen Introduction: Julia Ickes (14:12)
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Michael Harlan Turkell, The Food Seen, Fairway Market, construction and contracting, Julia Ickes, http://www.dcrnyc.com/, Design and Construction Resources, controlling chaos that goes along with discerning chefs and owners, Jack Lamb, in 2003 DCR worked on the first Momofuku, using inexpensive materials and a crisp sense of geometry, designing within budget, Momofuku Ssam Bar, used to be a fast food chicken restaurant, David Chang, started with the kitchen and worked backwards, he had a limited budget, the original place was much more streamlined, Noodle Bar, efficiency was key in the design of that kitchen, punch list, many of the restaurants Julia works with are Asian themed, standardizes the design of the kitchen, they use very specific bar designs, sushi restaurants need particular bar design, bamboo, height depends on the sushi chef, if bamboo rods don't dry well they don't wear well over time, DCR does all of it's own carpentry, they only outsource stainless steel application, there's only so much you can do with basic materials, you need to stand out in New York City, form follows function, a restaurant has to work, staff has to be taken into account,Design and Construction Resources (15:24)
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the best meals possible within these spaces, compiling a scrapbook of images and colors, James Freeman, Blue Bottle Coffee, some people have more specific requests than others, hiding a cash register, custom designed the coffee bar so the register is flush with the counter, James didn't like POS systems, old school register, how do you bookend a project?, DCR never really goes away, they always answer the phone, emergency repairs, storage boxes of leftover tile, kitchen design, it's easier to work when the chef is the owner, what's most important in design?, open kitchens are important, how space flows from kitchen to dining area, equipment lists, DOB, Department of Buildings, certificate of occupancy, if you're building a restaurant use an existing restaurant, Eric Helms, Juice Generation, DCR usually works in smaller spaces,To comment on this episode click here. There are currently Comments
First Aired - 05/04/2011 03:00PM
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Ari Form returns to The Speakeasy with a strange strange bottle of Irish Liqueur that tastes like Malibu. What does this mean? You'll have to listen to find out. Tune in as Damon and Ari talk pick-me-up cocktails, Irish whiskey and more on the best spirits show around. This episode was sponsored by Heritage Foods USA.
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The Speakeasy: Coconut Irish Liqueur???? (16:17)
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The Speakeasy, Damon Boelte, Heritage Radio Network, Heritage Foods USA, Ari Form, Henry Public, George Form, Irish Liqueur, coconut, Jameson, used as shots, light and sweet, doesn't have the backbone for cocktails, Fernet Branca, Bushmills, Red Breast 12 Year, unmalted barley spirit, Powers Gold Label, James Joyce, hair of the dog, cafe corretto, cocktails as morning drinks,Pick Me Up Cocktails & Quatro de Mayo (13:51)
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pick me up cocktails, coffee and alcohol, college football Saturday's in the south, Brunch, mimosas, Bloody Mary, Snapper, Bloody Maria, Apperol, all day drinkers, Negroni, aperitif, digestif, Clover Club, Barman's Bloody, Quatro de Mayo, Cinco de Mayo,To comment on this episode click here. There are currently Comments
First Aired - 04/13/2010 04:00PM
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Erin talks with Daniel Lorson and Paulo Russell-Pinto of the Center for Wine Origins.
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At the Root of It Introduction: Center For Wine Origins (16:16)
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Erin Fitzpatrick, At the Root of It, Fairway Market, Heritage Radio Network, Champagne region, American market, protection regions, Napa valley, notion of origin, labeling, Tocai, Chianti, Spanish Champagne, truth in labeling, good information for the consumer, producers create their own identity, California sparkling wine, Washington State, Oregon State, new world wines, Walla Walla, top shelf wines, Paulo Russell-Pinto, Daniel Lorson,News in the Port & Champagne Industry (18:29)
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Center For Wine Origins, Port, dessert wine, matched with local food, American cheese, cocktails are coming into fashion again, new wave of mixology is looking to Port, using Port as a blend for cocktails, blind tasting, aftertaste, terroir, Pinot Noir, Chardonnay, Burgundy, carbon emissions, Dom Perignon, sommelier training, 150 retail partners for the center, 250 experts on board, www.wineorigins.com, climate, 2nd fermentation in bottle, creating a lighter bottle to offset carbon emissions, most Champagne producers will go in this direction over the next couple of years,To comment on this episode click here. There are currently Comments
