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First Aired - 12/14/2011 11:00AM
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This week on Taste Matters, Mitchell is joined by Douq Quint and Bryan Petroff of the Big Gay Ice Cream Shop. Together, they discuss the history of both the truck and shop featuring creative, expressive and "fun" soft serve ice cream and other delicious treats. Learn about the concept behind the Big Gay brand and hear how social media and virtual experience help define the brand. What does sexual identity have to do with food? What does "Bea Arthur" ice cream taste like? Find out the answers to these questions and more!
"We realized how many great ice cream toppings there are in grocery stores but none of them are in the ice cream section!" - Doug Quint of Big Gay Ice Cream Shop on Taste Matters
"Everything that we do is fun, no matter what. There's no food that's more fun than ice cream. This is our interpretation of fun." - Bryan Petroff of Big Gay Ice Cream Shop on Taste Matters
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First Aired - 12/06/2011 01:00PM
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On today's THE FOOD SEEN, multimedia artist Jeff Scott and Chef Blake Beshore come together to form Tatroux, the publishers behind "Notes from a Kitchen: A Journey Inside Culinary Obsession", a re-envisioned take on the modern cookbook. Compiled of hand written ephemera and cinematic clips, the Scott and Beshore follow around renowned chefs like Sean Brock (McCrady's, Husk), Johnny Iuzzini, Michael Laiskonis, George Mendes, Zak Pelaccio and many more, eliciting a visceral response that reveals their culinary passions and obsessions. This episode was sponsored by Whole Foods Market.
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The Food Seen: Tatroux (20:50)
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Husk, The Food Seen, Michael Harlan Turkell, Whole Foods Market, Tatroux, recipes, cookbooks, chefs as artists, fine dining from home, fire, controlling fire, art of cooking, Sean Brock, McCrady’s, Johnny Iuzzini, Michael Laiskonis, George Mendes, Zak Pelaccio, Notes from a Kitchen: A Journey Inside Culinary Obsession,To comment on this episode click here. There are currently Comments
First Aired - 11/23/2011 11:00AM
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This week on Taste Matters, Mitchell Davis has a conversation about leftovers with Freelance Writer and Editor Kerri Conan. With Thanksgiving right around the corner, this is the perfect time to discuss what to do with all that leftover food! What's the key to enjoying cold pasta? What is lasagna hash? For those looking for a challenge in the kitchen, make something spectacular with your leftovers! This episode was sponsored by Whole Food Market.
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