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First Aired - 04/20/2010 04:00PM
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Erin talks with Krista Voisin, wine director of Roberta's. They talk Italian wine, Cajun cuisine & how high quality ingredients speak for themselves.
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Week in Wine Recap (4:35)
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At the Root of It, Erin Fitzpatrick, Barterhouse, Heritage Radio Network, Week in Wine Recap, direct shipment to consumers, Wine & Spirit Wholesalers of America, direct shipping bypasses wholesalers and monopolies, the measure could devastate the wine industry, stunt economic growth, crop report, 2009 Bordeaux is off to a slow start, Chinese interest, returns of 20%,Krista Voisin of Roberta's (15:33)
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Krista Voisin, Roberta's, Krista oversees the wine program at Roberta's, school field trip to Roberta's, Krista came to Roberta's three months ago, she used to work with Eddie Diaz at Otto, Italian wine list, some Long Island wines, Channing Daughters, Christopher Tracy, Spanish wines, focus on terroir, incorporating all five senses, origins, ecology, food activism, biodynamic wine, Krista is from Lousiana, gumbo, jambalaya, Cajun cuisine, Creole, born out of people who work in kitchens, New Orleans, wine is not necessarily a part of Cajun culture, Martin Wine Cellars, Decatur Street,Italian Wine & The Roberta's Philosophy (12:41)
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Kerner, Abbrazia Di Novacella, small grape varietals, 1500 varieties exist in Italy, Northern Italy, alpine valley, cooler climate higher altitude, Carlo's philosophy of cooking is to find the best ingredients available and cook to highlight the natural quality, Krista tries to find wines in that spirit for Roberta's, springtime wines, rooftop garden ingredients, speck, Roberta's uses a lot of pork, don't be afraid to ask sommeliers!, try something you haven't tried, service aspect, Italian white wines, Conspire, Amy Aiken,To comment on this episode click here. There are currently Comments
First Aired - 04/06/2010 06:30PM
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Erica highlights the benefits of caramelizing sugar, and talks about why she loves Easter candy so much.
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Why We Cook Introduction (8:29)
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Why We Cook, Erica Wides, Salumi Cured Meats, www.salumicuredmeats.com, Erica put her garden in a month earlier than last year, vegetable plants, seedlings, baby collard greens, peas, arugula, Hudson Valley Seed Library, heirloom seeds, vegetable prison, no animal can get in, rhubarb, long term, Erica wants instant results!,Easter Candy & Caramelized Sugar (10:40)
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become a fan on facebook!, Erica will be on Chopped next tuesday!, Easter candy, seductive colors, pink, green, easter yellow, spring flowers, Erica has outgrown candy, Halloween, caramel, caramelized sugar, granulated sugar, sugar is a liquid, sugar loses its sweetening power while caramelizing, Vietnamese food, when the French colonized Vietnam they had control of the sugar, French cooks brought the technique of caramelizing, desserts, dark amber color, fish sauce, use heat proof utensils, minced shallots, lemongrass, garlic, black pepper,More On Caramelizing Sugar (7:46)
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www.salumicuredmeats.com, caremlized onions become more complex, creating volatiles, flavor and fragrance compounds, onions are full of sugar but you don't taste it until you heat them, iced coffee, cocktails with brown liqours, simmering beans, vegetarian dishes, for more depth add some caramel, broiled grapefruit,To comment on this episode click here. There are currently Comments
First Aired - 04/04/2010 02:30PM
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Anne's parents stop by, along with Bennoit Breal and Stephanie Wang-Breal to talk cheese and Stephanie's new documentary.
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Cheese Shooting (19:19)
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Salumi cured meats, Pam and Bill Saxelby, Bennoit Breal, Stephanie Wang-Breal, Shavuot, Tivot, bringing first fruit to the temple, the land of milk and honey, Russian Pagan Cheese Week!, Maslenitsa, British cheese rolling, Glouster, rolling was canceled due to safety concerns, the milk supply, big cow costumes, when does cheese shooting occur?, Mingers, 3 phases of cheese shooting, the triathalon of cheese, mimolette, who's shot a gun?, skeet shooting, BB guns, cheese is a better target than an apple, Anne's dad really really loves the idea of cheese shooting, cheese traditions, snow in the garden meant fondue time, Anne's Dad's parents loved cheddar cheese, white cheddar cheese, NY state cheddar cheese,Stephanie Wang-Breal discusses her film Wo Ai Ni Mommy (13:25)
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Stephanie Wang-Breal, San Francisco Film Festival, Wo Ai Ni Mommy, Chinese adaption, The Sedowskis, China opened their doors to international adoption in 1992, China's welfare institutions were being overwhelmed with abandoned healthy baby girls, laws protect the adoptive families versus the birth family, families about to go and adopt a child, assimilating in crucial first months, bridge between child and family, filmmaking is translation, social issue documentaries, teaching film workshops for adopted Chinese girls, Asian women in the media, www.woainimommy.com, cross cultural relations,To comment on this episode click here. There are currently Comments
