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First Aired - 11/05/2012 11:02AM
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We spoke with Shane McBride, Chef at Balthazar, continues to
clean the restaurant from the ground up after substantial flooding and
inventory loss. Following the storm, Balthazar set up grills on the
street to cook and sell food to those without power in the
neighborhood. Listen to the update from Balthazar here.
"We set up some Weber grills up on Spring Street and we tried to cook as much stuff as we could. We were selling it for super cheap, just trying to get some product out and feed some people down here. And we ended up giving away a bunch of food at the end as well."--Shane McBride, Chef at Balthazar
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First Aired - 05/10/2009 12:00PM
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Ingredients of a Sustainable Business with guests: Paul Arenstam of Hotel Vitale in San Francisco, Cathy Whims of Nostrana in Portland, Sarah Barber of Frankies Spuntino and Prime Meats in Brooklyn, and Kate Sanzin of Balthazar in NYC
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Introduction and Show Summary with Patrick Martins and Katy Keiffer (4:59)
Tags:
the art of sourcing and foraging sustainable ingredients,Sourcing with Cathy Whims: Owner of Nostrana of Portland (14:08)
Tags:
strawberries, local, value, organic, Farmers Market, New Potatoes, economics of sourcing local, knowing your producer, whole animal challenges, buy lesser cuts to help farmers, ground meat, National Cattleman's Beef Association, James Beard, food carts, spirits, Portland restaurants, oregon, butchers, frugality,Sourcing with Paul Arenstam of Hotel Vitale Joie de Vivre Restaurant Group (7:32)
Tags:
San Francisco, Hotel Vitale, Restaurant Americano, Farmers Market, restrictions on food costs for chefs, leverage buying, contracts with prodcuers, market as a guide, Hearst Ranch, Ferry building, menu changes, regional foods, staple ingredients, competition amongst vendors for chefs, strawberries and mother's day, growing season, budgeting, seasonality, luxury, small distributors and farmers, availability,Forager Sarah Barber of Frankies Spuntino and Prime Meats of Brooklyn (7:27)
Tags:
helps the busy chefs, procurement system, UC Davis, International Agriculture Develpoment, genetic diversity of food crops, worked with Mexican farmers for thesis, bean corn and squash mixture, new systems, volume is a challenge, develop a new network, producer relations, Lancaster Farm Fresh, organizing Pennsylvania Amish farmers, Forager, buyer, Sourcing, pricing, negotiating, volume,More with Sarah Barber and the Future of Sustainable Sourcing (7:19)
Tags:
growing season, whole animal, primal cuts, allocate resources of the kitchen, sausage making, investment in labor for whole animal buying, equipment and commitment is key, architecture for whole animals at Prime Meats, shift of food conciousness, art of butchery, produce, fresh, local, seasonal, dairy, meat, abundance, costs, economics, curing,Kate Sanzin and the Balthazar Buying Philosophy (8:18)
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performance, French, standards, lifestyle, New York Times, blind taste test, dog food versus pate and fois grois, fast food still dominates industry, great staff, everywhere and nowhere, diverse clientele, Keith McNally, accessibilty to all consumers, price point, All involved need common understanding of restaurant's mission, controlled chaos, restaurant experience transports diners, legistlating quality, Italian, Pursuit of Happiness,Trees not Trash with Kate Gilliam and Cory Mason (4:09)
Tags:
plant trees, community involvement, love your NYC block contest, nominal grant for Bogart street, people represents safety, Buschwick Library garden project, devoid of trees, 100 trees planted to date, Parks Department as ally, The sprout Home, A million trees NYC, benches, Bloomberg, exposure, www.treesnottrash.org, donationS,To comment on this episode click here. There are currently Comments
First Aired - 10/05/2011 11:00AM
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This week on Taste Matters, Mitchell Davis is joined by acclaimed chef Laurent Gras. Tune in as they discuss how the chef experiences fine dining as a customer and what challenges chefs are faced with when cooking for other chefs. Later in the show, they share their thoughts on the Michelin star announcements made yesterday. Are 11 Madison Park & Chefs Table worthy of their new three star ratings? Tune in and find out! This episode was sponsored by The Keith McNally Restaurant Group & Heritage Foods USA's No Goat Left Behind Project.
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Taste Matters: Laurent Gras (17:11)
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Taste Matters, Mitchell Davis, James Beard Foundation, Heritage Radio Network, Keith McNally Restaurant Group, Minetta Tavern, Pulino's, Balthazar, Laurent Gras, 11 Madison Park, Michelin Stars, cooking for chefs, open kitchen, value, price points, experience of dining, quality of ingredients,To comment on this episode click here. There are currently Comments
