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First Aired - 04/05/2009 10:00AM
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Heritage talks with Brian Kenny, Manager of Hearst Ranch Beef Program
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First Aired - 01/03/2010 05:00PM
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Chef Marco Canora of Hearth & Terroir drops by The Mr. Cutlets Show to talk plate composition, food critics & his latest endeavors.
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The Mr. Cutlets Show Introduction (10:23)
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The Mr. Cutlets Show, Josh Ozersky, Roberta's, Bushwick, Heritage Radio Network, Marco Canora, Hearth, Craft, Brian Hunt, Insieme, hotel, unions, Adam Platt, the defining aesthetic of Craft is a la carte, holiday meals, everything to the center of the table, nothing was composed, Frank Bruni,Chef Marco Canora (10:22)
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Fairway Market, olive oil, Steve Jenkins, retail meat, composed dishes, typical Hearth dish, variations of single things, raw fish, celery, citrus, simplicity and its discontents, red snapper with lemon and rosemary, simple dishes, cucina povera, Paul Liebrandt, Corton,To comment on this episode click here. There are currently Comments
First Aired - 03/01/2010 05:00PM
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On the inaugural episode of Tap Roots, Marla Camp talks Texas BBQ with a diverse panel of guests.
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Tap Roots Introduction (3:53)
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Tap Roots, Marla Camp, Heritage Radio Network, Fairway Market, exploring America's local food movement, connecting farmers chefs and foodies, Tap Roots airs every first Monday of the month, email Marla at marla@edibleaustin.com, Texas BBQ,Elizabeth Engelhardt & The Recipe of BBQ (19:55)
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Elizabeth Engelhardt, Republic of Barbecue, having a class make a difference in the world, Central Texas BBQ Association, Luke Zimmermann, BBQ traditions, Grandmother's BBQ, barbacoa, sausage is a big part of BBQ in Texas, brisket, religious diversity in BBQ, women participating in BBQ, throwback to the caveman around the fire, the feminine mesquite, family tradition, pot luck book, there are 12 people on the title page, a book like this coul dbe done in any community, www.republicofbarbecue.com, essays, Smokey Denmark, wireless probes, BBQ in Texas is connected to the past and the future,Jonathan Pace of Smokey Denmark Sausage Co. (12:55)
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Jonathan Pace, Smokey Denmark Sausage Co., Austin, Central Texas markets, leveraging new technology, making consistent product, restaurants, sausage, mass markets, traditional methods, hickory smoked, hickory sawdust, liquid smoke, food safety, wireless probe, original recipes, Jason's Deli, clean labeled product, demand for more naturally preserved meats, meat science, naturally cured, celery powder, naturally occurring nitrates,Pat Mares of Ruby's BBQ (12:42)
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Pat Mares, Pat comes from a farming background, Patricia Mares, BBQ, opened in the fall of 1988, Antone's Blues Club, Chicago blues, Louisiana, Clifford Antone, Kim Wilson, Jimmie Vaughan, Buddy Guy, Maceo Parker, natural meats, briskets, the late 80's in Austin was not a good time economically, brisket shortage, the healthiest meat you can get, more people are aware of all natural beef lately, sustainably processing and distributing meat, BBQ is thought of as a male dominated business, salads and cajun food, pit bulls, rotisserie pits,Ronnie Vinikoff on Sustainable Wood Purveying (10:29)
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Ronnie Vinikoff, Sustainable Wood Purveying, supply and demand, economy, how much wood does it take to run all the BBQ businesses in Texas?, Ronnie at one point controlled 85% share of the market, educating and bringing awareness, irrigation, without trees we're doomed, wood is not an unlimited resource, post oak, sustainability, harvest rate does not exceed the growth rate,To comment on this episode click here. There are currently Comments
