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First Aired - 04/08/2010 03:00PM
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Catch It, Cook It & Eat It: Hugue Dufour (30:00)
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Catch It Cook It & Eat It, Ben Sargent, Hugue Dufour, Heritage Radio Network, Canada, Americans don't want to know where their food comes from, why is Canada more comfortable, Food Network Canada, Quebec, fois gras, Long Island City, Magasin Wells, whole animal cooking, outdoor cooking, TV cooking is different than regular cooking, The Wild Chef, deer hunting, woodcock hunting, seal hunting, baby seals, seared scallops, Spain, slaughtering, geese and ducks force fed, truffles, Martin Picard, Pied de Cochon, diner restaurant, diners, starfish, scuba diving, sea urchins, what does the future hold for Hugue?, Food Network is scared of showing slaughter, unfortunately things bleed when they die, Ben chopped off the head of an eel on TV and they cut it out, eels, it never dies, lobsters make a crazy noise when they die, air released from the body,To comment on this episode click here. There are currently Comments
First Aired - 11/06/2011 12:00PM
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Patrick Martins is joined by Robert Finn, chef at Fatty Crab Downtown, for a lively discussion on Robert's experiences with the Fatty Cue team and his culinary journey. Learn how culinary school can really help aspiring chefs and why some of the high end restaurants are just not that fun to work at. Later on the show, Michael Dimin of Sea2Table speaks about shrimp & sustainability. Michael tells listeners why 90% of shrimp in the US is imported and how we can help promote more sustainable varieties of America's favorite seafood. This episode was sponsored by Fairway Market.
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The Main Course: Week in Review (21:04)
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The Main Course, Patrick Martins, Heritage Radio Network, Fairway Market, Week in Review,Robert Finn of The Fatty Crab (23:21)
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Robert Finn, Fatty Crab, culinary training, student loans, culinary school, whole animal cooking, pork jowl, mac and cheese, Asian barbecue, St Johns, Virgin Islands, cilantro, local fisherman, produce, Asian cuisine, dive spots, clientele, restaurants, fine dining, fun in the kitchen, technique, goats, No Goat Left Behind,Michael Dimin of Sea2Table (13:25)
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Michael Dimin, Sea2Table, sustainable fish, sustainability, shrimp, America's favorite seafood, 90% of shrimp in the US is imported, antibiotics, taste, seasonality, white shrimp, brown shrimp, shrimp cocktails, St Johns River, progressive chefs, Humboldt current, mechanized fishing vessels, fish food, anchovies, fish oil, fertilizer, fisherman, wild fishing, hunters,To comment on this episode click here. There are currently Comments
First Aired - 10/18/2011 03:00PM
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On today’s THE FOOD SEEN, Michael Hearst, the talented musician from One Ring Zero, comes to talk about his book/album release, The Recipe Project. He and Leigh Newman of Black Balloon Publishing, discuss the finer points in pairing music stylings with food. “Recipe songs” from such notable chefs like David Chang, Michael Symon, Aarón Sanchez, and even music videos with Chris Cosentino (Brains & Eggs) and Mario Batali (Spaghetti with Sweet 100 Tomatoes) …
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Food and Music (22:20)
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Michael Harlan Turkell, Heritage Radio Network, The Food Seen, Michael Hearst, The Recipe Project, food & music, Chris Cosentino, whole animal cooking, recipes, G train, musical mayonaise, Pavement, The Magnetic Fields, Maine Crab Claws, Theremin, Tom Colicchio, creamless corn, The Meat Hook, John T. Edge, Andrea Reusing, Dave Wondrich, southern rock, Michael Simon, musical inspiration, drumsticks,To comment on this episode click here. There are currently Comments
