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First Aired - 12/10/2009 12:00PM
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On the pilot episode of A Taste of the Past, Linda Pelaccio takes us on a journey through the history of New York City restaurants, from the big boarding house taverns to the Bijou-style eateries.
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Linda Introduces A Taste of the Past (5:40)
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journey through culinary history to find new links to the past that will help connect us to food and cultures of today, Linda's experiences in culinary history, the revival of America's passion for food, the heritage practices we're interested in today, William Grimes,Spanning the History of NYC Restaurants (11:50)
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Willaim Grimes: former restaurant critic for The New York Times, Straight Up or On the Rocks, My Fine Feathered Friend, Grimes' most recent book: Appetite City-A Culinary History of New York, curated menu collection at New York Library, there were no restaurants prior to early or mid 19th century in New York City, no place where you could go at a time of your choosing and be served by a server, there were taverns and places where shilling plates were served, service was corse and rude and fast, there were no formal restaurants until the Del Monacos came to NYC, New York was not the first city in America with restaurants, hotels and boarding houses tended to be the first establishments with restaurants, Del Monaco opened in the 1820's, Eerie Canal turned NYC from an overgrown village into an international monetary and trading center, meat and two vegetable taverns, New York becomes pulsating restaurant center beginning in 1840's, how were restaurants different from the chop houses, NY harbor had the greatest oyster beds in the world,From Palace Restaurants to Bijou-Style Dining (14:13)
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Bill Grimes, what happened after the Del Monacos took the city by storm?, Del Monacos had several branches operating at a time, next restaurants started to emerge in Times Square after 1904, Times Square was no-man's land at this time, theatre district started pushing north from Madison Square, Times Square came into being very quickly, lobster palaces, Murray's Roman Gardens, lobster palaces catered to big spenders and the see and be seen crowd, Churchill's, immigration played a huge role in the creation of New York's food culture, New York is finest restaurant city in the world in terms of variety, by the 1880's Chinatown gets going, advent of bijou-type restaurants,To comment on this episode click here. There are currently Comments
First Aired - 10/05/2010 03:00PM
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This week on The Food Seen Michael sits down with "the Mt. Rushmore of NYC Food Graphic Designers": Matteo Bologna, Douglas Riccardi & Louise Fili. The trio discusses projects past and present, and what it means to brand or simply create a logo for food-oriented companies, plus their own graphic design pet peeves. The discussion also dips into nerdy realms, with the designers admitting to their own nerd-ed out moments of design (multiple character 'fake script' fonts and complete graphic packages composed entirely by hand). This episode was sponsored by Fairway: like no other market.
Photo 1: Louise Fili, Photo 2: Matteo Bologna, Photo 3: Douglas Riccardi
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The Food Seen Introduction: Matteo Bologna, Douglas Riccardi & Louise Fili (25:05)
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The Food Seen, Michael Harlan Turkell, Fairway Market, Heritage Radio Network, Mario Batali, Molto Gusto, Memo, Douglas Riccardi, Mucca Design, Matteo Bologna, Keith McNally, Louise Fili Ltd, branding, graphic design relative to restaurants, the logo has to be appetizing, doesn't even look like a restaurant from the street, China Grill, West Broadway / Soho places popping up every five minutes, Pre Fixe became a couple other places, Cupcake Cafe, Italian American upbringing, most Italian restaurants look pretty bad, most restaurants there have fluorescent lights and bad art, we are obsessed with new places in the United States, celebrity chef driven empires are unique, Liz Eden, most graphic designers have zero control, Late July, how has type changed in the last twenty years?, physical menus in the 80s changed dramatically, design school, in house graphic designers, Adobe InDesign, Robertas, s, typefaces, Schiller,Graphic Design (24:17)
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chalkboard writing, daily specials, has technology changed design, type and image should always be integrated, Louise doesn't use a computer for design, painting the edges with nail polish, menu covers, menu boards, take out oriented restaurants, Chelsea Hotel in Atlantic City, one letter was two feet tall, sometimes you are forced into Times New Roman, external restraints, restaurants that expand into a franchise, how do you translate designs into new locations, guardians of continuity, who are ideal clients?, Garden of Eden, Balthazar logo, kerning, favorite logos around the city, some restaurants have terrible names for restaurants, making unpronounceable names pronounceable, designing typefaces, custom typefaces, picture art menu, Copperplate needs to be retired, http://www.muccadesign.com/, http://www.memo-ny.com/, http://www.louisefili.com/,To comment on this episode click here. There are currently Comments
First Aired - 01/29/2012 12:00PM
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On a lively episode of The Main Course, Patrick Martins is joined by chef and friend of the show Shanna Pacifico, who has just announced she'll be leaving Back Forty for Back Forty West, and Zak Kell chef du cuisine at Community Food & Juice. Tune in for a conversation on everything from the culture of destination restaurants to the process of changing venues as a chef. Hear what Shanna expects from her new gig and why she's so obsessed with the cumari pepper right now. Listen as Zak explains what makes his catch of the day so important to him and how he had to make adjustments coming from Clinton Street Baking to Community Food & Juice. This program was sponsored by Fairway Market.
Photo 1: Shanna Pacifico, Photo 2: Community Food & Juice
"The new space [Back Forty West] has three floors, a basement, the main floor and a prep kitchen upstairs. I'm in for a challenge."
"For me, a lot of times its about recreating a dish I grew up with."
"I'm hoping that people go back to carnal eating."
--Shanna Pacifico of Back Forty West on The Main Course
"Anything at any point should be appetizing. The meat should look good off the truck, while I'm grinding it, when it's on the grill, etc."
--Zak Kell, chef du cuisine at Community Food & Juice
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The Main Course: Week in Review (14:46)
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Week in Review, President Obama, State of the Union, regulations, milk spills, restaurants, independent baker teams, sub therapeutic use of antibiotics, The Main Course, Patrick Martins,Shanna Pacifico & Zak Kell (23:36)
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Zak Kell, Community Food & Juice, Shanna Pacifico, Back Forty, Clinton Street Baking Company, Neil Kleinberg, Lower East Side, destination restaurants, brunch, fried green tomatoes, jowl nuggets, jowl bacon, pig face, academic local culture, seared fish, Back Forty West, creating menus, inspirations, starting at a new space, restaurant spaces, ethnic cuisine, Indonesian cuisine, cheese balls, Brazilian cuisine, Cumari pepper,To comment on this episode click here. There are currently Comments
