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First Aired - 08/27/2009 04:30PM
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On the third installment of Will Communication, Will Goldfarb is joined by Alex Raij, co-owner and chef of Txikito Restaurant in Chelsea, NYC. They talk about Basque cuisine, farmers markets, and what makes good cooking so good.
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Will Goldfarb Talks to Alex Raij of Txikito About Basque Cuisine (17:36)
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Roberta's, Will Goldfarb, family, Durango, fish neck, fish head, generations, Roberta's promotes a timeless atmosphere, Alex just had a baby!, 9th ave between 24th and 25th, Bilbao, Spain, reversed gender roles, running a restaurant is a labor of love, regional cuisine, minimalist cuisine, attention to region, ingredients, food preparation, poached cod, oils can be strong, banquet dish, exact temperature is important, romantic ingredients, chili pepper and clam, high cuisine, heritage, Biscay, Zamudio, France, real estate is part of running a restaurant, international restaurants, Alex Raij, Alex runs Txikito with her husband, Basque cuisine, Basque country, the dish is transformed by the process, cod parsed with garlic, secular Spanish tapas, road trip through Spain, higher standards, Txikito, http://www.txikitonyc.com,Alex Raij Talks About the Trendiness of Tailor Made Ingredients (12:48)
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Hotel Macaroni, fine cuisine next to a gas station, modern Italian restaurant with food that actually tastes Italian, cooking restrictions, cooking as storytelling, incorporating foreign ingredients and techniques, dominance of olive oil as a cooking medium, there is a lot of fatty, sugary and salty food in Spain, Fernando Rey, the difference between oil and butter, market cooking, farmers market, adding personal style to ingredients, staple ingredients, Alex buys vegetables from farmers market in season, rooftop garden, shipping container, making something out of anything, do it yourself spirit, Whole Foods, evil empire, Bowery is like a country within New York, green markets, anything that's high quality is a luxury, gold topping on dessert, Louis Vutton, preparation has taken a back seat to the origin of the ingredient, charging fair prices, menu structure, conscious shopping, BBQ Trailer, Heritage Foods, adding value to a brand, affording to serve food at a good value, supply and demand, finding new clients, Picnick Smoked,Conclusion: Good Ingredients Aren't Good Cooking (5:50)
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good ingredients aren't good cooking, good cooking is teasing the most flavor out of a particular ingredient, telling a cohesive story with a meal, green market is a resource not a point of view, Italy, Madrid, Corona, caviar, farmer's, shoulder, strip malls, olive oil is Mediterranean, tailor made food has become fashionable, being sensitive to economics, efficient distribution, people are sensitive to the market right now, seasonality, champagne,To comment on this episode click here. There are currently Comments
First Aired - 03/15/2012 12:00PM
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How do you indigenize a food? What are the hummus wars? Tune in to a food identity themed episode of A Taste of the Past as Linda Pelaccio chats with Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU. Tune in to learn how cuisine is shared and sometimes protected in different countries and cultures. Learn what makes a dish "authentic" and how hummus has caused such a fuss between nations. This program was sponsored by Cain Vineyard & Winery.
"Migration provokes changes in foodways."
"I think in America we all understand that nothing is truly authentic."
"The word hummus is just the Arab word for chick pea, it has nothing to do with preparation."
--Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU on A Taste of the Past
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A Taste of the Past: Chick Peas & Hummus (14:11)
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chick peas, food copywrite, food authenticity, food identity, Hebrew & Judaic studies, New York University, hummus wars, Gastronomica, felafel, Lebanon, post Ottoman borders, Israel, Feta,Foodways & Migration (14:31)
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migration, foodways, travel, ethnic food, shared cuisine, national conflict,To comment on this episode click here. There are currently Comments
First Aired - 02/05/2012 03:00PM
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It's Super Bowl Sunday and Jason Colucci takes listeners on a series of two-minute drills with some of New York's biggest restauranteurs. Hear from Joshua Sharkey of Bark Hot Dogs, Andy Boggs of Huckleberry Bar, Dave Diehl of 200 Fifth, Noah Bernamoff of Mile End Deli & Hari Nathan Kalyan of The Randolph at Broome. Hear Super Bowl predictions, food preparation techniques and some insight on how the restaurant world deals with such large crowds! This program was sponsored by Hearst Ranch.
"One of the reasons our price points are higher is we take the cocktail/bartending philosophy and apply it to coffee."
--Hari Nathan Kalyan of The Randolph at Broome on The Morning After
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The Morning After: Hari Nathan Kalyan of The Randolph at Broome (14:32)
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Super Bowl, Hari Nathan Kalyan, The Randolph at Broome, coffee, price points, high end market, Randolph Beer, Fourth Wall Restaurants,Bark Hot Dogs & Huckleberry Bar (11:42)
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Bark Hot Dogs, Joshua Sharkey, Staten Island, Wu-Tang Clan, Andy Boggs, Huckleberry Bar, chili,To comment on this episode click here. There are currently Comments
