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First Aired - 11/16/2010 03:00PM
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This week on the Food Seen Michael speaks to Sean Tice, Andy Ring, and Kristy Hadeka, for a discussion about Brooklyn Bilt and Brooklyn Slate. Learn the possibilities of Richlite as a material, what woodworkers talk about online, and why the French love fancy cutlery more than we do, plus the possibilities of re-imagining what we use in the kitchen (and why). This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.
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The Food Seen Introduction: Brooklyn Slate & Brooklyn Bilt (18:48)
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The Food Seen, Michael Harlan Turkell, Heritage Radio Network, Sean Tice, Brooklyn Slate, Kristy Hadeka, Brooklyn Bilt, Andy Ring, packaging of Brooklyn Slate, every piece of packaging can be repurposed, design behind products, a lot of woodmakers make cutting boards, woodmaker forums, Richlite cutting board, a lot of people mistake Richlite as chalkboard, non toxic finish, Richlite Certification course, Richlite is somewhere in between wood and stone, soapstone counter tops, absorption, chutney,Brooklyn Bilt & Brooklyn Slate (14:15)
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bringing things out for special occasions, should be more commonplace, France's use of kitchenware, counterbalance, pizza peel out of Richlite, heat transference of Richlite?, quick NY style pizza, Shelburne Farms, cheese boards, a great excuse to buy more cheese!, plating, chick pea crusted calamari, using boards for both presentations and cooking, flammability, cooking pizza at a high temperature, www.brooklynslate.com, www.brooklynbilt.com,To comment on this episode click here. There are currently Comments
First Aired - 11/02/2012 12:07PM
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We spoke with Aaron Rosenblum working with the Brooklyn
Kitchen and Meat Hook about their effort to organize volunteer
opportunities donation sites. Looking for canned goods, medical
supplies, toiletries, winter clothing, cleaning supplies, blankets,
flashlights, batteries and more. Many donation sights are also looking
for people with gas to help get donated items to locations in need.
The current resource list is fairly scattered.
"Trying to collect goods and get them to where they need to go. As a secondary goal we are trying to help people find resources so they can go out and volunteer and be useful."--Aaron Rosenblum of Brooklyn Kitchen
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First Aired - 10/24/2012 04:00PM
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This week on The Speakeasy, Damon is joined by co-creator of Brooklyn Gin, Emil Jattne. They're obviously talking gin - from distilling to bottling and everything in between. Learn why Brooklyn Gin makes no compromises in the process of gin-making and how their unique blend of botanicals make for a one of a kind spirit. Hear some of the benefits of being included in the Barclays Center's beverage program and find out how the artisanal gin company plans on expanding. This program was sponsored by Heritage Foods USA
"We wanted to make the gin we wanted - we didn't want to make any compromises whatsoever." [06:05]
"There's so much creativity around gin cocktails. There are bars that are super classic and restaurants with epicurean cocktail menus with inspiration from the kitchens." [11:30]
--Emil Jattne, co-creator of Brooklyn Gin on The Speakeasy
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