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First Aired - 05/09/2010 12:00PM
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Rose Levy Beranbaum of Rose's Heavenly Cakes called in to break down the different types of cake out there. Gina DePalma of Babbo & Michael Laiskonis of Le Bernadin reflected on pastry's journey in the last decade "from whimsy to irony".
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The Main Course Introduction (9:26)
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The Main Course, Patrick Martins, Katy Keiffer, Brooklyn Bowl, www.brooklynbowl.com, Heritage Radio Network, Happy Mother's Day, Rose Levy Beranbaum, The Cake Bible, Rose's Heavenly Cakes, IACP Award, Best Cookbook of the Year, HRN reaches 150,000 people per month, US Census Bureau,Baking With Rose Levy Beranbaum (17:25)
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Rose Levy Beanbaum, www.realbakingwithrose.com, baking can be savory or sweet, baking, Rose's Heavenly Cakes, The Cake Bible, it's in the 47th printing, new cakes after 21 years, new kitchen technology, oil cakes instead of butter cakes, iPhone apps, iPhone applications, shopping list apps, step by step guides, iPad, Kindle, Amazon, e-books, pdf files, cookbook publishing, are sales still a strong segment of publishing, catering to an audience, new media, social media, changing times, the future of writing, self publishing is easier than its ever been, pushing dessert into new directions, thyme, using herbs, basil, there is too much sugar in cakes and baked goods nowadays, sugar accentuates flavor, salt, caramel, what are the basic categories of cakes?, butter and oil cakes, layer cakes, pound cakes, flourless cakes, based on nut or air, egg whites, custard cakes, cheese cake, ice cream cake, baby cakes, cupcakes, wedding cakes,More with Rose (14:32)
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the cake is the last memory of a meal, history of cake, evolved based on baking powder, New York Times, Golden Lemon Almond Cake, Deep Chocolate Passion Wedding Cake, chocolate chiffon, adding egg whites at the end, soft even in the freezer, what are the tools that are a necessity to have for baking?, the oven is the common denominator of failure, calibrating cakes, the smaller the oven the more even, butter type cake, sponge cake, instant read thermometers are indispensable, using a scale, baking can be very scientific, flours are different, volume is different, it frightens people, following directions is easier, you don't have to be a scientist to be a great baking, imperical scientist, bleached flour, cooking without it, flour can differ greatly, butter can differ greatly, mathmatics and baking, Carnivale, Cuisinart,Gina DePalma & Michael Laiskonis (23:25)
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Tribute, Detroit, Babbo, Michael Laiskonis, Le Bernardin Restaurant, Michael went to school for Fine Arts, he learned science as a pastry chef, visual presentation of deserts, Gina DePalma got into pastries because she needed a job, pastry chefs relationship to the head chef, the last thing people remember from a meal, deceptively minimal food, meatless mondays, Mario Batali, whimsy on the plate, from whimsy to irony: the trajectory of deserts over the past 15 years, using exotic Asian ingredients, greatest hits of Japanese flavor, creating something that nobody has ever had before, Nicole Taylor, The Hot Five, The Hot 5, Hot Grease,Mmmmmmmmm Desserts! (22:37)
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utilizing time, order fire, pastry is often an afterthought in kitchen design, issue of freshness in pastry, what are the highlights on the dessert menus?, Gina: rhubarb, enough with the ramps!, seasonality, produce, locally grown, citrus, flavor components, formats, cover desserts, like cover songs, honoring a classic recipe, hallmarks of the industry, Gina pays homage to herself, Claudia Flemming, Gramercy Tavern, cereal milk, WD 50, Sam Mason, David Chang, Milk Bar, Bill Corbett, Fat Duck, England, Micheal's signature dish, chocolate caramel and salt, Chez Panisse, Heritage Radio Network Archive, most influence pastry chef pre and post Claudia, flavor forward, using herbs in dessert, familiar pairings presented in a new way, global pastry world,The Life of a Pastry Chef (16:19)
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Dolce Italiano, it's hard to find time to write a cookbook, Gina has 4 full time employees, 13 flavors of ice cream and sorbet every day, employee structure in the kitchen, Michael has 7 including himself, assigning roles, production, Michael is the first one in around noon, first dessert orders go out 12:45-1:00, chocolate work is done at night in between orders, a world within a world, pastry chefs run their own restaurant within a restaurant, making ingredients, plating, what is the personality of the pastry chef?, ability to be a self starter, pastry chefs have the hardest job in the kitchen, they are protective of what they are allowed to have, the other side of the kitchen is more course, the kitchen is like a pirate ship, Anthony Bourdain, Anne Saxelby, cheese as dessert,Cheese with Dessert & Pastry Chef Inspirations (25:28)
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Anne Saxelby, Saxelby Cheesemongers, cheese first and dessert after, keeping desserts on the light side, palate cleansers, live large!, wine cheese and dessert, trying all combinations, Anne promotes American cheese, cheese in dessert, ricotta, tasting desserts, Gina has 13 desserts and 12 to 13 flavors of ice cream, it takes a good 4 to 5 days for Gina to get it to work, some ideas don't work and need to be shelved, Michael works six nights a week, Pierre Herme, chocolate and thyme cake, Italy, simple dishes there are earth shattering here, chefs are a lot like musicians, Brooks Headley, friendly competition, pastry chef comradery, Angela Pinkerton, 11 Madison Park, tweel, ground up microwave popcorn, technical equipment, recipe testing, pacojet, what tools do you need at home, everybody should have a KitchenAid stand mixer, what is the go to pastry book, The Cake Bible, important step to understanding how ingredients go together, James Peterson, Alice Medrich, Lindsey Remolif Shere,To comment on this episode click here. There are currently Comments
First Aired - 09/13/2009 12:00PM
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Download MP3 (Full Episode)
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Patrick and Katy are joined by world-class pastry chef Gina DePalma of Babbo, who talks about the nature of pastries, trends amongst chefs & what it takes to survive in the food industry. Also on the show, Michael Hurwitz & Liz Carollo of Greenmarket.
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Main Course Introduction (9:30)
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Babbo, Gina DePalma, Edwards, James Beard award winning pastry chef, health care reform, mega food, mega agriculture, insurance industries, weight related disease, diabetes, fast food, prepared food, poor health habits, preventive care, woman's rights, civil rights, Michael Pollan, the US spends twice as much per person as European countries, ignorance is not a good launching pad, emergency rooms, end of life counseling, living will, health care proxy, soda tax, New York Times, cigarettes, drugs, fruit juice, death panels, hospitals, original music this week by Wreck Tech, www.myspace.com/wrecktech,Gina DePalma of Babbo (10:51)
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Gina DePalma, Babbo, pastry industry, Gina has no pastry training, culinary school, Gina started cooking instead of going to law school, there is more talent around today, Diner, Marlow & Daughters, bakeries, cupcakes, pastries are different in restaurants than pastry shops, dessert, mousse, custard, baking, baked brie, mass produced, trends, bacon ice cream, sweet foods being segregated from savory foods, meats with sugar, poultry, almonds and sugar, Blancmange, cherry tomato sorbet with sea salt, food mania, salted caramel, curry chocolate, Snickers, minimalistic, clean flavors, protecting the integrity of the products, fritters, budino,Gina Tells Us What It Takes To Become a Pasty Chef (17:50)
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dessert as an afterthought, star chefs, Anthony Bourdain, what makes young people tick?, quotidian fabric, bare bones menus, menus were much bigger in the late 90's, Joe Bastianich, unusual tools, stand mixer, kitchen aid, beginners need to learn the vocabulary, Michael Ruhlman, dishes become part of the lexicon, Alice Waters, video games, dedicating time to a craft, putting integrity into a dish by making it properly, wacky flavor combinations, popularity contest, up and coming restaurateurs have it easier, Viking, Cuisinart, scale, Italian, Momofuku, awards, regionality, lowboy, soufflé, tapioca, gelato, temperament, centrifuge,Monthly Greenmarket Segment with Michael Hurwitz & Liz Carollo (9:28)
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Greenmarket, Edwards, www.EdwardsVAHam.com, Michael Hurwitz, Liz Carollo, monthly segment, EBT, food stamps, locally produced agriculture products, summer products, corn, this is the last week for berries, boysenberry, ask producers for leftover products, canning, preserving, home cooking, pickling, jams and jellies, basil, pesto, activities, cooking demonstrations, seasonality, free recipes, events, Caryle Gardens, Rick Fields, Rick's Picks, meet your farmer, fish tacos, flounder, Union Square, duck, Fort Greene, Tribecca, Tucker Square, Inwood, Jackson Heights, produce, Indian, Pakistan, New Amsterdam Market,Michael Explains Why Greemarket Does Not Offer Prepared Foods (13:29)
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prepared meals at Greenmarket?, staying true to form, public space, education center, Ithica Farmer's Market, orange juice, prepared foods change the atmosphere of a market, Poe Park, Brooklyn Flea, energy costs, city support, city government, department of transportation, community affairs, parks department, Donald Trump, Union Square construction, Staten Island Mall, seasonal staff, intensive training, tough seasons, Farmer's Market, tomatoes will be around for a few more weeks, firefighter chili cook off, relationship between nutrition and health, Red Hook ball field lost vendors because of mobile trucks, agriculture, supermarkets, cakes, apple, cheese, bread, herbs, inspectors, regulations, grassroots, schools, blight, rain,Jeff Lohn of Flushing Farms (10:39)
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Flushing Farms, Flushing Ave, fruit trees, art farm, redevelopment process, green eco art project, soil, compost, grass, menu, networking in the art world, Brooklyn, Shuree, Jordan, Maggie, yogurt, fruit, granola, berries, garden, vegetables, bagels, juices, burgers, organic tomatos, steaks, veggie burgers, L train to Morgan Ave, Flushing Farms is right down the block from Roberta's, www.flushingfarms.org, Roberta's, Jeff Lohn,To comment on this episode click here. There are currently Comments
First Aired - 01/10/2012 05:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
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This week on Beer Sessions Radio (TM) host Jimmy Carbone brings you the guys who are making craft beer big in the Bronx: Chris Gallant and Damien Brown of Bronx Brewery. Along with Tony Forder of Ale Street News and Jeff Cioletti of Beverage World Magazine, the gang talks about the importance of malt and malt profile-- from Breiss to Weyermann-- and why the malt blend in beer is so essential, especially in these times when people are favoring hop-heavy beers. This episode is sponsored by GreatBrewers.com.
"I think malt is the most under-appreciated ingredient in beer and I'd like to see it get the appreciation it deserves."
--Jeff Cioletti on Beer Sessions Radio
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Beer Sessions Radio: Bronx Brewery (16:43)
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Good Beer Seal, GreatBrewers.com, beer education, Jeff Cioletti, Bronx Brewery, Imperial Stout, pale ale, home brewing, Bronx Ale House, Pretty Things, Babbo, contract brewing, craft brewing, Cottrell, dry hopping, recip testing, fermentation, Old Yankee, Sixpoint, malt, hop heads, Bronx Brewery Pale Ale,To comment on this episode click here. There are currently Comments
