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First Aired - 01/17/2010 02:30PM
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This week on Cutting The Curd, Anne talks with Conrad Hosier & Sarah Zebrowski about sourcing and distributing artisan cheese.
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Cutting The Curd Introduction: Stories of Cheese Discovery (14:51)
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Cutting The Curd, Anne Saxelby, Heritage Radio Network, Hearst Ranch, Conrad Hosier, Chase & Co, Sarah Zebrowski, Columbia Cheese, distributing artisan cheese, Swiss cheese, fondue, pizza, small organic kitchen in Pennsylvania, French Culinary Institute, Steve Jenkins, Artisinal, Murray's Cheese Shop, Columbia Cheese is an importing company, Conrad was a sports teacher, Formaggio Essex Market, southern Switzerland, pasta, France, Italy, England, Neal's Yard Dairy, dairies, farmstead means that milk comes from the farmers own herd,Anne, Conrad & Sarah Taste Some Cheeses (19:05)
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Cutting The Curd, cows milk, tasting notes, strong cheese, as it ripens the bark penetrates the paste, mountain cheese, altitude is 700-800 meters, wine, sweet wine from Sicily, Swiss cheese makers gained freedom to make whatever they want 15 years ago, voltzen cheese, burnished rinds, aged ten months, toasted coconut, Switzerland, milk, bark, how does a cheese get from a producer to a plate?, happens quite quickly, Larkin, custom bonded warehouse,To comment on this episode click here. There are currently Comments
First Aired - 01/03/2010 02:00PM
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Anne Saxleby is joined by friend and cheese monger Dr. Diane Stemple to recap the decade in cheese.
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Cutting The Curd Introduction: (19:29)
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pyschology, Cosmopolitans, Cosmos, Artisinal, thistle, ogleshield, www.murrayscheese.com, Cutting The Curd, Anne Saxelby, Hearst Ranch, Dr. Diane Stemple, Port Washington, Sex & The City, Mark Shay, Peter Kindel, end of the decade, Cardo by Mary Holbrook, raw milk, goats cheese, Neils Yard Dairy, 3D cheese, Michael Lee, aged goat cheese, grain mold, Rogue River, Murrays,Top Ten People In The Cheese World (14:16)
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top ten people in the cheese world, live call in question, organic dairy products, antibiotics, organic grain, certified organic, in the cheese world organic does not mean quality, artisan cheese making in France, Randolph Hodgson, Mateo Kehler, Jasper Hill, cellers, Anne Saxelby, she is a rock star in the American cheese world, Essex Street Market, all American cheese mostly from the East Cost, one foreign cheese, Deborah Dickenson, Rob Caufeld, Steve Jenkins, Rob Kaufelt, Max McCalman, The Cheese Plate, Mike Gingrich, Judy Schad,To comment on this episode click here. There are currently Comments
First Aired - 10/07/2012 12:00PM
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This week's episode of The Main Course finds Patrick Martins contemplating food trends. From importing cheeses to nose to tail butchery - Patrick talks about the relative age of the good food movement in the United States and its future. Patrick calls up Jason Neve, Executive Chef at B & B Ristorante, Enoteca Otto Pizzeria, and Carnevino in Las Vegas, Nevada. Tune in to hear about the typical guests at Jason's restaurants, and how the Las Vegas food scene differs from New York's. How are Mario Batali's dishes received out west? Later, Patrick talks with Liz Clarke of Bubby's in Tribeca. Liz recently traveled to Berlin, Heidelberg, Prague, and Strasbourg; tune in to hear which cities had the best regional cuisines. Patrick and Liz also discuss how World War II has scarred Germany, and the Germans affinity for curry. Learn more about European cooking, and how it influenced food in the New World. This episode has been brought to you by S. Wallace Edwards & Sons.
"Just like chefs are trying to make the best dishes possible, the farmers we buy from are trying to make the highest quality meat." [12:07] -- chef Jason Neve on The Main Course
"American food stems from German food. I'm just shocked... I'm definitely trained by a German chef where everything was just German sauces and fat. [32:38] -- Liz Clarke on The Main Course
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Nose to Tail with Jason Neve (25:03)
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Vassar College, Jason Neve, butcher, chef, email, Slow Food USA, Heritage Foods USA, food trends, Fairway Market, Steve Jenkins, Dean & Deluca, Lidia Bastianich, cocktail culture, Wonderbread, locavore, garden, local, nose to tail, elitism, taste, gastronomy, fast food, The American Human Society, Mario Batali, fresh seafood, C.I.A., Del Posto, buffet, trotters, lamb brains, bolognese, gnocci, Carnevino, dry-aging, Enoteca, OTTO, charcuterie, antipasti, B & B Ristorante, foraging, farmer's market, food service, desert, herbs, apples, pears, quince, produce, The Springs Preserve, Zach Allen, Las Vegas,Taveling Europe with Liz Clarke (20:52)
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Prague, Germany, Berlin, Czech Republic, meat, fat, sauerkraut, pretzel, Liz Clarke, Bubby's, Tribeca, pubs, Europe, Middle Eastern food, acid, curry, sausage, curry ketchup, doner kebab, the spice trade, Heidelberg, Strasbourg, France, rustic, Zum Schneider, Prime Meats, World War II, The Holocaust, The Berlin Wall, Gestapo, soccer, Carlo Petrini, Paris, German beer, Munich, Czech food, street food, pig knuckles, pork belly, muenster cheese, foie gras, heritage breeds, Black Forest ham, cured,To comment on this episode click here. There are currently Comments
