2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Cutting the Curd
3:OO-3:45 /// We Dig Plants
4:OO-4:45 /// No Chefs Allowed
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
6:3O-7:OO /// Let's Get Real
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO-1:25 /// Evolutionaries
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
6:3O-7:3O /// Nothing Urgent
11:OO - 11:3O /// After the Jump
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
My Welcome Table
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"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
Tags:Damon Boelte, Heritage Radio Network, The Speakeasy, Robert Newton, Seersucker, Carroll Gardens, seasonal ingredients, local food, American cuisine, American wine, southern classics, Hoppin' John, field peas, South Carolina, fried chicken, catfish, grits, organic tomatoes, Michelada, moonshine, sugar whiskey,
"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
Tags:Seersucker, Smith Canteen, seasonal, local, fried chicken sandwich, online dating, Kerry Diamond, Robert Newton, private cooking, spring pea ravioli, southern cuisine, collared greens, hominy, corn and crab, country ham, The Smiths, Please Kill Me, Spin, food and music, running a restaurant, restauranteurs, social media, student vegetable garden, PS 58, Carroll Gardens,
"I'm really into the vegetarian dishes I work on. We're getting green peanuts from North Carolina and braising them and making a puree of it. It almost comes across like hummus. The cool by-product ts that it's completely vegan."
"I grew up with food, we had a garden every summer. My dad had a subsistence farm with his own hogs. We hunted for squirrels, had catfish and all that jazz. I went to college, but never saw myself doing the suit and tie thing."
"The path for a chef when you begin cooking is to get as far away from what you know as possible. Then, over the span of your career, your come back to what's inherent to you."
--Robert Newton of Seersucker on Hot Grease