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First Aired - 02/02/2010 04:00PM
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This week on At The Root of It, Erin Fitzpatrick talks with Michael Polenske of Blackbird Vineyards.
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Week In Wine Recap (3:05)
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At The Root Of It, Erin Fitzpatrick, Week In Wine Recap, Fairway Market, Spain, Decanter.com, Fresh acidity and Balance, Australian wine, World's lightest wine bottle, 30% less glass, Screw-cap, Michael Ford, global production,Michael Polenske of Blackbird Vineyards (16:20)
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2007 vintage, Raleigh Durham, The Triangle Wine Experience, private dinners, charity, private client wine auctions, trade tastings, Blackbird Vineyards, Napa Valley, Ten Acres Vineyard, MLF Listings, Merlot, 2003 Merlot, Best Merlot made in America, Cabernet Sauvignon, Right Bank inspired, Pomerol wine, Celine, Favorite wines from Bordeaux, California wines, France, Maisonry, www.maisonry.com, Thomas Keller, restaurant row, James Beard award, TKG Group, the honor system, worst financial crisis, a collection of artisans, boutique wineries, a living gallery, The I.WOLK Gallery, Washington Street, Michael Polenske, Taylor's Refresher,2007 Vintage Tasting (18:10)
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New York market, 2009 Rose, Malbec, tasting, 2007, the vintage of the decade, 2007 Bordeaux was underwhelming, San Francisco Gate, Why California wines aren't selling, boutique vineyards, price points, distributor relationships, small allocations across a lot of markets, organic farming, organic, sustainability, pest problems, pesticides, charity, social conscience, commercial success, finding that balance, Tannic backbone, raspberry jam, build the audience, soft and approachable, the mathematical leftover of the blending process, 07 Paramour, the black fruit, waiting for this moment to arrive, Blackbird, The Beatles, Merlot translates to little blackbird, Merlot, Cabernet Franc, restrained use of oak, over oaked and fruit bombs, California wines get drunk young, Argentina, www.blackbirdvineyards.com, complimentary tasting at Maisonry,To comment on this episode click here. There are currently Comments
First Aired - 01/08/2012 12:00PM
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Tune into a sweet episode of The Main Course as host Patrick Martins sits down and chats with "Rising Star" pastry chef Jenny McCoy. Jenny talks about her experiences working with desserts and gives listeners some insights into the process of a pastry chef. Learn how you can make elaborate desserts at home and find out why she thinks you don't always have to follow recipes exactly as written. Hear about how salts and savory flavors are finding their way back to desserts and hear about Jenny's personal journey into the world of pastries! This program was brought to you by White Oak Pastures.
"There is definitely an uptick in savory ingredients in deserts lately. Salt has become a focal point in some desserts."
"You can make elaborate and delicious desserts at home quite easily."
"Recipes are strong guide, but you don't have to follow them to a 'T'."
--Pastry Chef Jenny McCoy on The Main Course
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The Main Course: Week in Review (16:26)
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The Main Course, Patrick Martins, Heritage Radio Network, White Oak Pastures, Week in Review, 2012 Heritage Radio Network, restaurant history in New York, restaurant trends in 2012, soup kitchens, Bread & Life, Drake, French Laundry, Napa Valley,Pastry Chef Jenny McCoy (21:16)
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pastries, seasonality, Clafoutis, kindin, sorghum, Jenny McCoy, pastry chef, kitchen culture, seasonal sweets, tropical fruits, butternut squash, local ingredients, food purveyors, farmers markets, salt in deserts, intermezzo course, home cooking, organic baking mixes, fair trade cocoa, Brazilian dessert, American baking culture, sugar substitute, Paul Kahan, Blackbird,To comment on this episode click here. There are currently Comments
First Aired - 05/26/2010 06:00PM
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Moira Campbell discusses her Hell's Kitchen tasting tours, and the surprising hidden tasty tidbits nestled in this very diverse 'hood.
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Moira of Rum & Blackbird Tours (14:55)
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Moira Campbell, Rum and Blackbird Tasting Tours, she started in September '09, finding secret delicious foods around town, food PR, food studies at NYU, Culinary Institute of America, a tough job that brings happiness to other people, Italy is a really magical place, best tasting tours arrange w/the chefs beforehand, leaving no culinary stone unturned, the ones that didn't work out, Daisy May BBQ, Adam from London, the worst food tour was probably not the tour's fault, too loosey goosey, focusing on a tour's needs, insider knowledge, Moira does all the work for you, holes in the walls or VIP?, VIP treatment, La Rosita is a hidden gem, beer gardens, some places can be too hectic to accommodate a tour, Hell's Kitchen, people in Midtown don't regard Hell's Kitchen as super close, 10th and 11th Avenue have more local spots, the term paddy wagon came from Hell's Kitchen paddy street carts, chowhounds, Daisy May's BBQ,Hell's Kitchen & Diversity (17:27)
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Hell's Kitchen is underrepresented for fabulous eats, 14 restaurants per block, people think of Hell's Kitchen as just Thai food, no Thai food on Moira's tasting tour, no repeated cuisines on Moira's tasting tour, understanding tours from a PR and marketing perspective, Xie Xie, chorizo tacos, pablos con rajas, tamales for the weekend, empanadas, the moors brought empanadas to Spain and Portugal, conquistadors brought empanadas with them, Moira is here to engage in your food experiences and learn from them too ,Biscotti di Vecchio, Island Burger and Shakes, seven tastings, hit em hard hit em fast, Gazala Place, the only Druse restaurant in all of NYC, all spices from Northern Israel, makes her own fresh soft goat cheese in her own restaurant with milk from NJ, her pita is just water and whole grains she grinds herself, flaky crust pastry with olive oil no butter!, beretka, Poseidon Bakery, Rudy's Bar, Empanada Mama, make your own filo dough by hand, why is Hell's Kitchen so diverse?, don't you want to keep this all secret?, its all about supporting the hood, Brews and Bowling Tour, The Pony Bar, the bar where the old man in the suit would dance every night, Land's Down End, Casa Lula, www.rumandblackbird.com, moira@rumandblackbird.com,To comment on this episode click here. There are currently Comments
