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First Aired - 03/02/2014 01:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Edw116_150x150_042910sm
This week on The Main Course, Patrick interviews Frank Langello, Executive Chef of Babbo Italian restaurant in Manhattan. After graduating from the Culinary Institute of America, Frank began working at Le Cirque 2000 on the Upper East Side of Manhattan. Three years later, he walked into Babbo with one copy of his resume, and he has been their Executive Chef ever since 2002. Frank tells us about the difficulties of running a busy restaurant with a very small kitchen, on a quiet street in Manhattan, and later, about the tragic effects that Hurricane Sandy bestowed upon his Staten Island home. This program has been sponsored by S. Wallace Edwards and Sons. Today's music provided by Shadowbox.

"[Losing my house to Sandy] changed the way I look at life, and it actually changed the way I work at the restaurant." [32:30]

Frank Langello on The Main Course


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First Aired - 05/09/2010 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Brooklynbowl
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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Tags:
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,
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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,
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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,

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First Aired - 03/26/2012 02:00PM Download MP3 (Full Episode)
Hosted By
Snacky-tunes
Sponsored by
Wfm
This week on Snacky Tunes, Greg & Darin Bresnitz are joined by the guys from Littleneck, a classic New England-style beach side seafood shack in Gowanus, Brooklyn. Hear from owner Aaron Lefkove, chef Joe Aponte and Miriam Carothers. They explain what it took to get this crazy idea off the ground, including a successful Kickstarter campaign. Later on the show, hear from Brooklyn-based band Rewards and tune in as they perform their spacey cowboy sounds live on the program. This was sponsored by Whole Foods Market.

"[Littleneck ] is our take on the roadside florescent lit clapboard clam shack."

--Aaron Lefkove of Littleneck on Snacky Tunes

"If I have great produce, I want 5 great ingredients not 15 mediocre ingredients."

--chef Joe Aponte of Littleneck on Snacky Tunes


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