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First Aired - 05/12/2009 04:00PM
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Erin hosts a talk and tasting with Nicolas Palazzi, a French cognac aficionado who makes France's finest cognacs available to restaurants across America.
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Intro: The Weekly Wine Recap (6:20)
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James Beard Awards, Le Bernardin, Aldo Sohm, Chateau Latour, Argyle Winery, cognac, mentorship, importing cognac, artisanal producers, aging, cognac merchant, spirits, calvados, armagnac, The New York Spirits Society, Eau de vie, Cal Knudsen, dale degroff,Cognac 101 with Nicolas (11:20)
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nomenclature, region, calvados, brandy, champagne, growths in cognac, Grande Champagne, Petit Champagne, Fins Bois, Bons Bois, Bois Ordinaires, soil differences, age-worthy spirits, cognac vs.armagnac, wine distillation, continuous still, aromas, richness, raw spirit aging, distilled spirit, Roger Groult, Terroir, sense of place, cognac differences, pot still, Appellation Pays Dauge,To comment on this episode click here. There are currently Comments
First Aired - 01/17/2013 01:30PM
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On this week's installment of the GrowNYC Market Update, Erin Fairbanks is chatting with Liz Carollo about the frozen summer harvest that is now available at many GrowNYC Greenmarket locaitons. Tune in, and learn more about the Food Almanac 2013!
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First Aired - 10/21/2010 12:00PM
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This week on A Taste of the Past Linda delves into the luxurious world of the truffle, and speaks to Vincent Jeanseaume of Sabatino Tartufi. Vincent and Linda take a look at the many varieties of truffle available (or not-so-available), why truffle oil is only a half-accurate moniker, and the many delicious things Vincent and others can do with this versatile fungus. Linda also relates a personal experience involving a hundred dollar stinky Italian truffle. This episode was sponsored by White Oak Pastures.
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A Taste of the Past Introduction: Truffles (15:47)
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A Taste of the Past, Linda Pelaccio, Heritage Radio Network, White Oak Pastures, truffles, truffles need cold and rainy environments, white truffle, tuber magnatum pico, truffles have supposedly been known and eaten for over 3600 years, black truffles, summer truffles, desert truffles, truffle texture, storing techniques, fragrance, tuber melanosporum vitt., tuber aestivum vitt., tuber uncinatum, tuber borchii, tuber brumale,Vincent Jeanseaume of Sabatino Tartufi (18:47)
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some truffles can be as expensive as diamonds, Sabatino Tartufi, Vincent Jeanseaume, you usually don't want to cook white truffles, you want to slice it at the last minute, black winter truffle, black diamond truffle, late November through late February, dogs can detect truffles, foragers can only work within a certain area, global warming is not helping, truffles as traded commodity, truffle tips, preparation techniques,To comment on this episode click here. There are currently Comments
