the business of The Business
Re-Run 5:00-5:30pm EST
First Aired - 05/14/2013 05:00PM
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Jimmy Carbone is representing the Hudson Valley on this week's episode of Beer Sessions Radio. Jimmy invites Chris Basso and Paul Halayko of Newburgh Brewing Co. into the studio to share some of their new brews. Tune in to hear Chris talk about his past work at Brooklyn Brewery under Garrett Oliver, and why he believes that the farm-to-table movement should encompass both food and beverages. Kevin Garry of the Epicurean Restaurant Group is in the house talking about his time at Gramercy Tavern, and how he assembled the vintage beer list at that NYC institution. How has beer evolved in restaurants since Kevin began in the industry? Ed Berestecki of Mugs Alehouse joins Jimmy again to talk about the draft system at Mugs, and the importance of storing kegs at proper temperatures. Hear about some of Newburgh's wild beers, and why they try to keep their brews sessionable. This program has been sponsored by GreatBrewers.com. Thanks to Pamela Royal for her tracks, "Quit'n Time" & "Favorite Flower".
"I think it would be ingenuous to spout, 'Drink local!' and then have a Sysco truck pull up to the taproom." [25:50] -- Chris Basso on Beer Sessions Radio
"Eight to ten years ago, people weren't eager for vintage beers, so it was a lot easier to get them." [39:00] -- Kevin Garry on Beer Sessions Radio
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Small Business Beer (14:59)
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Ed Berestecki, Mugs Ale House, Hudson Valley, New York City's Brewers Choice, Newburgh Brewing Company, Epicurean, L'Apicio, L'Artusi, homebrewing, Garrett Oliver, Gramercy Tavern, Dell'Anima, barley wine, spent grain, kegging, Brooklyn Brewery, Chris Basso, Phoenix, craft beer, beer distribution, Washingtonville, Paul Halayko, start-up, tech startups, The Audacity of Hops, Tom Acitelli, nanobrewery, small business, Barrier Brewery, Kevin Garry,Farm to Table (15:23)
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Cream Ale, flaked oats, barley, wheat, Crossroads, coffee sour, Cafe Sour, Ethiopia, stout, light beer, sourdough, sour mash, teff, Gesho leaf, draft beer, keg room, Burp Castle, draft system, Split Thy Skull, Peekskill, Russian Duck, Clearwater, Yonkers, Beacon, Restaurant North, farm to table, Captain Lawrence, taproom, sausage, bacon, pork rinds, Albany, dishwasher, bar back, restaurant industry, hospitality, Kevin Mahan, vintage beer list, aging beer,Vintage Beers (17:49)
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pork collar, ramps, toffee, toasted grain, session beers, Anchor Liberty, Brooklyn Brown Ale, Dark Matter, bottle conditioning, Sorachi Ace, unfiltered, lager, Blood Brothers, polka, Ale Street News, Wine Spectator, Thomas Hardy's, B. United, George Gale's, holiday ales, British stock ale, brettanomyces, Beer Hunter, Michael Jackson, Steve Hindy, Biercraft,To comment on this episode click here. There are currently Comments
First Aired - 03/22/2011 06:30PM
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What's that smell? Erica Wides, aka Chefsmarypants, goes behind the stench and foul odors we all fear and loathe on a stinky episode of Why We Cook. Tune in to learn about scent and how it relates to our cultural and culinary experience as humans. Find out why the French have a thing for a slight fecal smell, why the horrid odor of fish sauce is misleading and why Erica would rather lose her sight than her sense of smell. This episode was sponsored by The Museum of Food & Drink.
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Why We Cook: Good Smell, Bad Smell (13:29)
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Heritage Radio Network, Museum of Food & Drink, Erica Wides, Why We Cook, The Chefsmartypants Radio Show, bad odors, stinky cheese, artisan chocolate, vomit flavor, flavor and fragrance molecules, difference between pukey and parm a matter of a few molecules, plastic and fat are one molecule different, durian, jackfruit, The Emperor of Scent, French like their smells slightly fecal, marmite, vegemite, spent yeast, nato, fermented soy, truffles, white truffle oil should be used sparingly, approach scented oils with caution, you can't wear anything scented in an a kitchen,The Science of Smell (10:54)
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the science and anthropology of smell, perfuming, nose pinching, losing your sense of smell is traumatic, its hard to recover, INXS, Michael Hutchence, most people would rather lose sight than sense of smell, Erica would give up vision over smell, Anosmia, hypersomnia, Perfume was one of Kurt Cobain's favorite books of all time, In Utero, Scentless Apprentice,Fish Sauce & Shrimp Paste (8:16)
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some foods smell bad at first but smell better after being cooked, fish sauce, shrimp paste, Thai cooking, Cambodia, entire country smells like shrimp paste, fish sauce on steroids, anchovies, umami, Worcestershire sauce, originally made out of fruit and fish, chemical flavor enhancer, Thai and Vietnamese fish sauce are different, Nhi means first pressing, fish sauce equivalent of extra virgin, there is no kosher fish sauce on the market, Vietnam markets in the summer smell terrible,To comment on this episode click here. There are currently Comments
First Aired - 01/10/2011 02:00PM
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Snacky Tunes is back for 2011 and stronger than ever! Finger on the Pulse are joined by Justin Chearno of Uva Wine Bar who discusses what it means to be a wine aficionado these days. Learn how the wine landscape has changed and what trends are in store for 2011. Also on the show, Eli "Paperboy" Reed. Listen in as he performs three songs in studio and discusses everything from fake relationships as songwriting material to old forgotten soul music legends. This episode was sponsored by Cochon 555. For more information visit www.cochon555.com
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Snacky Tunes Jingle & Opening Song (4:29)
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Snacky Tunes, DJ Never Forget, Terry Diabolik, Finger on the Pulse, Cochon 555, www.cochon555.com,Justin Chearno of Uva Wine Bar (12:35)
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Justin Chearno, moving from music to food and wine, no matter how much you know about food if you don't know wine you are losing the battle, The Wine Avenger, Nancy's Wines For Food, sense memory, wine message boards, hipster wine culture, Uva Wine Bar, some people are making free jazz versions of wine, Pitchblende,More with Justin Chearno (9:28)
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Shane Smith, there are a million liquor and wine stores in the city, every store has a voice, there will be more discussions about local wine, locavore movement for wine, we live in a culture where you can grow anything anywhere, the new region is the Canary Islands, Jose Pastor, Justin's favorite wines,Music Break (9:01)
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Eli "Paperboy" Reed Interview (4:00)
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Eli Paperboy Reed, Come and Get It, album came out in August, authenticity in the Mexican/Boston burrito world, Anna's Taqueria,Eli "Paperboy" Reed - Name Calling (Live Acoustic) (2:52)
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Eli, Reed - Name Calling (Live Acoustic), Paperboy,Eli "Paperboy" Reed Interview Part 2 (4:11)
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writing songs about imaginary experiences, pulling from influences, retro sound, Eli grew up on early rhythm and blues, Robert Ward,Eli "Paperboy" Reed - Tired of Wondering (Robert Ward Cover) (Live Acoustic) (2:22)
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Eli, Reed - Tired of Wondering (Robert Ward Cover) (Live Acoustic), Paperboy,Eli "Paperboy" Reed Interview Part 3 (8:50)
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Roscoe Robinson, most soul singers are children of the 40's, Barbara Lynn, soul music is starting to reestablish itself in the commercial music scene, R. Kelly, Amy Winehouse's Back to Black, Duffy, Eli will be playing Brooklyn Bowl this Wednesday, www.elipaperboyreed.com,To comment on this episode click here. There are currently Comments
