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First Aired - 05/22/2011 12:00PM
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This week's episode of The Main Course sees hosts Patrick Martins & Katy Keiffer host a salon-style roundtable discussion with Jeffrey Steingarten, author and food critic at Vogue Magazine, Nils Noren, chef and culinary educator, and Chris Carpenter, chairman of the board of Slow Food USA and Napa winemaker. The group discusses topics ranging from blind tastings, wild salmon and sous vide cooking. This episode was sponsored by Hearst Ranch, the nations largest single-source supplier of grassfed and grass finished beef.
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The Main Course: Jeffrey Steingarten, Nils Noren & Chris Carpenter (35:48)
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The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Hearst Ranch, Steve Hearst, cattle share project, Heritage Foods USA, grassfed beef, cowboy culture, Brian Kenny, Nils Noren, French Culinary Institute, Jeffrey Steingarten, Vogue Magazine, Chris Carpenter, Cardinale, Napa Valley, Slow Food, Judgement Day, Harold Camping, Family Radio, The Rapture, Eataly, Italian cheese, charcuterie, food access, blind tastings, it's expensive to teach people how to cook, commodity foods in taste tests, Heritage pork always tastes better, grassfed beef isn't always favored, salmon tasting, wild salmon, sustainability, farmed fish, test tube meat, high end wine prices, accessibility, Ray Kroc, test tube food, citrus root, GMO's, Monsanto, Europe, Bill Gates, the US spends 13% of family income on food,Institutional Dining, Culinary Education & Expensive Wine (30:07)
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Sodexo, hotels, hospitals, budgeting, taste, institutional dining, Red Rooster, university dining, going to school to become a chef, culinary education, Bobby Flay, Iron Chef, amateur Iron Chefs, building a palate, American spending, going out to restaurants, is it worth spending $200 on a bottle of wine?, what do you get at high price points?, scarcity affects price, food and wine as a business,SousVide Supreme: A Conversation on Food Technology (28:35)
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sous vide cooking, Nathan Myhrvold, home cooking unit, small appliance business, SousVide Supreme, $399, connective tissue, duck breast, different cuts react differently, infusions, vacuum infusion, flavor profiles, health benefits of sous vide, Dave Arnold, sous vide vs low temperature cooking, FoodieLink.com, Mark Dingle, The Restaurant Show, Nils Noren, home cooking explosion, Golden Oreos,To comment on this episode click here. There are currently Comments
First Aired - 01/25/2012 11:00AM
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Download MP3 (Full Episode)
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This week on Taste Matters, Mitchell Davis is joined by the proprietor of First Prize Pies, Allison Kave. Allison explains how she stumbled into the pie making business and how growing up in a food family helped push her in that direction. Learn about her various crust making techniques and what makes her pies so unique and delicious. Also learn why New York City markets play such a big role in her world and what plans she has in store for some savory pies! This was sponsored by Whole Foods Market.
"My entire family works in food. It's the glue that holds us all together."
"As soon as I gave it a name and registered my LLC, I got a writeup in Daily Candy which blew the whole thing up. People will do whatever Daily Candy tells them to!"
"You can't rush a pie. It takes as long as it takes."
--Allison Kave on Taste Matters
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Taste Matters: Allison Kave of First Prize Pies (18:26)
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Mitchell Davis, Taste Matters, Heritage Radio Network, First Prize Pies, Allison Kave, Brooklyn Pie Bake Off, recipes, Smores Pie, Mast Brothers Chocolate, sweet pie, starting a small business, blogs, social media, baking, Roni-Sue Chocolates, Ronda Kave, New York City markets, Essex Street Market, artisans,To comment on this episode click here. There are currently Comments
