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First Aired - 10/07/2012 12:00PM
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This week's episode of The Main Course finds Patrick Martins contemplating food trends. From importing cheeses to nose to tail butchery - Patrick talks about the relative age of the good food movement in the United States and its future. Patrick calls up Jason Neve, Executive Chef at B & B Ristorante, Enoteca Otto Pizzeria, and Carnevino in Las Vegas, Nevada. Tune in to hear about the typical guests at Jason's restaurants, and how the Las Vegas food scene differs from New York's. How are Mario Batali's dishes received out west? Later, Patrick talks with Liz Clarke of Bubby's in Tribeca. Liz recently traveled to Berlin, Heidelberg, Prague, and Strasbourg; tune in to hear which cities had the best regional cuisines. Patrick and Liz also discuss how World War II has scarred Germany, and the Germans affinity for curry. Learn more about European cooking, and how it influenced food in the New World. This episode has been brought to you by S. Wallace Edwards & Sons.
"Just like chefs are trying to make the best dishes possible, the farmers we buy from are trying to make the highest quality meat." [12:07] -- chef Jason Neve on The Main Course
"American food stems from German food. I'm just shocked... I'm definitely trained by a German chef where everything was just German sauces and fat. [32:38] -- Liz Clarke on The Main Course
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Nose to Tail with Jason Neve (25:03)
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Vassar College, Jason Neve, butcher, chef, email, Slow Food USA, Heritage Foods USA, food trends, Fairway Market, Steve Jenkins, Dean & Deluca, Lidia Bastianich, cocktail culture, Wonderbread, locavore, garden, local, nose to tail, elitism, taste, gastronomy, fast food, The American Human Society, Mario Batali, fresh seafood, C.I.A., Del Posto, buffet, trotters, lamb brains, bolognese, gnocci, Carnevino, dry-aging, Enoteca, OTTO, charcuterie, antipasti, B & B Ristorante, foraging, farmer's market, food service, desert, herbs, apples, pears, quince, produce, The Springs Preserve, Zach Allen, Las Vegas,Taveling Europe with Liz Clarke (20:52)
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Prague, Germany, Berlin, Czech Republic, meat, fat, sauerkraut, pretzel, Liz Clarke, Bubby's, Tribeca, pubs, Europe, Middle Eastern food, acid, curry, sausage, curry ketchup, doner kebab, the spice trade, Heidelberg, Strasbourg, France, rustic, Zum Schneider, Prime Meats, World War II, The Holocaust, The Berlin Wall, Gestapo, soccer, Carlo Petrini, Paris, German beer, Munich, Czech food, street food, pig knuckles, pork belly, muenster cheese, foie gras, heritage breeds, Black Forest ham, cured,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
First Aired - 11/30/2010 06:30PM
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This week on Why We Cook, Erica Wides aka Chefsmartypants teaches us a lesson about the fish we eat. Tune in and find out why you should avoid tuna sashimi at all costs, what the word "natural" really means in regards to food and why you should trend towards the little fish! This episode was brought to you by our friends at Cain Five Vineyard & Winerey: promoting sustainability and healthy living.
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Why We Cook Introduction: Eat the Little Fish! (10:54)
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Why We Cook, Heritage Radio Network, Erica Wides, Chefsmartypants, Erica's birthday was on Thanksgiving, Heritage turkey was delicious!, totally locavore Thanksgiving, Living Social, coupons, tuna sashimi, tuna are being pushed to the brink of species collapse, we shouldn't be eating tuna sushi, we should eat little fish, sardines, anchovies, herring, mackerel,Everything is Natural (8:10)
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soda, Erica got her friend to quit drinking Diet Sprite, this friend started eating tuna and salmon steaks a few times a week, make sure your wild salmon comes from the right place, Alaska, Erica also told him to buy grass fed beef, natural as a label doesn't mean anything!, everything is natural, we need more informed consumers, some restaurateurs don't care about sustainability, what CAN you eat?, little fish, www.seafoodwatch.org,Save the Tuna (8:48)
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lap dogs of the tuna industry, illegal fishing of tuna, poaching, Chilean sea bass, Atlantic blue fin tuna has been wiped out!, sustainable fishing, up until 100 years ago the Japanese didn't even eat tuna, considered it a trash fish, they started eating meat and then began to accept tuna, chefs boycott of swordfish, swordfish survived!,To comment on this episode click here. There are currently Comments
