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First Aired - 03/09/2014 03:00PM Download MP3 (Full Episode)
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This week on The Morning After, Sari tells us about a research project she is working on that documents recipes from people of cultures all around the world. Later, Sari and Jessie speak with Lindsay Pope and Leigh Nelson from LMNOP about their branding business. Today's program has been sponsored by S. Wallace Edwards & Sons. Today's music provided by Takstar

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"We like to have a lot of fun with our branding, and I think our clients approach us because of that." [18:00]

Lindsay Pope on The Morning After

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First Aired - 01/25/2012 04:00PM Download MP3 (Full Episode)
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This week on The Speakeasy, Damon sits down and chats with friend Robert Newton of Seersucker in Carroll Gardens. Hear why he thinks it's important to feature American foods and wines at his restaurant and how Southern cuisine plays such an integral role in his menu. From catfish to moonshine, Seersucker should be a destination spot for anybody in the area. Tune in and learn more about his cocktail list and the seasonal ingredients that are at the base of all of his dishes. This episode was sponsored by Cain Vineyard & Winery.

"The best way for us to advance the wine industry is to drink our own juice. Not every single wine from New York is great, but neither is every wine from France. There's enough good wine out there made in America that you can comprise a list that's entertaining and tasteful."

--Robert Newton of Seersucker on The Speakeasy

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First Aired - 04/02/2012 02:00PM Download MP3 (Full Episode)
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Robert Newton & Kerry Diamond of Seersucker/Smith Canteen join Greg & Darin Bresnitz on this week's edition of Snacky Tunes. Hear how online dating led to the opening of Seersucker, a 40-seat neighborhood spot in Carroll Gardens, Brooklyn inspired by the food and hospitality of the South. Find out how they interpret southern cuisine differently than most and how they work with students at PS 58 to source local produce. Later on, hear from the high-energy street performing band Moon Hooch who performs live and explains what its like to be a busker. This program was sponsored by Hearst Ranch.

"What we're doing isn't straight up southern food. It's southern ingredients and techniques used in different ways."

"I had no idea how rough it is to have a restaurant. It's incredibly rewarding, but it brings you to your knees. Every night is like a Broadway show."

--Kerry Diamond of Seersucker/Smith Canteen on Snacky Tunes

"Southern food is one of the first market driven cuisines. Down south was like the walk in refrigerator of America."

"Fried chicken is not the end-all, be-all of southern food. I refuse to let it be."

--Robert Newton of Seersucker/Smith Canteen on Snacky Tunes

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