The Morning After
Re-run 3-4pm EST
First Aired - 10/21/2010 03:30PM
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This week on Catch It, Cook It, & Eat It! Ben speaks to Ryan Roberts, a sailor and an angler, about catching fish from a moving sailboat with no crew and an empty stomach. Ryan has been on multiple sailing adventures, and shares his stories and experiences catching his breakfast, lunch and dinner whilst floating on the open sea. Ben and Ryan make some in-studio fish tacos, and discuss how to prep and cook a fish (on a boat) after catching it. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.
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Catch It, Cook It & Eat It Introduction: Ryan Roberts (15:00)
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Ben Sargent, Catch It, Cook It & Eat It, Heritage Radio Network, fish tacos, sail boat fishing, sailing, Ryan Roberts, barracuda fishing, reef fish, on board cooking, off shore passages, seafood crepes, spending winer on a boat is crazy,Fish Tacos in Studio! (15:00)
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cooking fish tacos in the studio, blue fish fishing, Ryan grew up around the Gulf of Mexico, snapper, you shouldn't pick up a fish that smells like fish, know your fish monger!, make sure he gets a fish straight to you from the market, stories of rough sea fishing, torture, deranged fishermen, 20-22 hour days, tuna in the gulf, snapper in the Bahamas, spear fishing, you can't use triggers in the Bahamas, all slings,To comment on this episode click here. There are currently Comments
First Aired - 10/14/2010 03:30PM
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On this week's show, Ben is joined by Kevin Glendhill, the master craftsman behind The Greenpoint Tackle Company. The two discuss the art and sport of handmade lures over a bowl of chowder, and answer the age-old question, 'what's a tackle retailer to do in Brooklyn'. Brought to you by Whole Foods Market (wholefoodsmarket.com)
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Catch It, Cook It & Eat It: Hand Made Fishing Lures (17:06)
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Ben Sargent, Catch, It Cook It & Eat It, Heritage Radio Network, Whole Foods Market, hand carved fishing lures, Greenpoint Tackle Co., Kevin Glendhill, Kevin started making lures from home, the drying time is high for these lures, cutaway eyes, mean looking lures!, bluefish attack the tail and bass attack the belly, air brushing, Gary Hull, Kevin tests them out in water tank before packaging,Kevin Glendhill of Greenpoint Tackle Co. (15:44)
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Gillnetting, some guys cut the tail and bleed it on the beach, New Yorkers rarely get fresh blue fish, old fish is not good fish!, water quality, fishing is a great sport for obsessive compulsive behavior, repetition as zen, Kevin trained in martial arts over 25 years ago, there are specific categories of collections, lures, high demand low production, once you use your own lures you stop using other peoples, the taper has to be perfect, Mike Louis is in the lead of the fishing derby!, it won't look good if the organizer wins!, Brooklyn Fishing Derby,To comment on this episode click here. There are currently Comments
First Aired - 08/12/2010 03:30PM
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This week on Catch It, Cook It, & Eat It, Ben heads to the secret back rooms of Le Bernardin to sit down with culinary/seafood genius Eric Ripert. Eric talks about everything from what he makes at home for his family to who comprises his restaurant family, and what kind of boss he thinks he is. Ben and Eric also go over how he keeps a seafood-oriented menu as sustainable and interesting as humanly (or super-humanly) possible. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.
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Catch It, Cook It & Eat It: Eric Ripert (24:01)
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Catch It Cook It & Eat It, Eric Ripert, Le Bernardin, people go to the restaurants for many different reasons, you should never feel the stress of the place being busy, service is part of French training, the waiter customer relationship has to be initiated by the customer, Eric is a Buddhist, what would Eric do if he wasn't a chef, he dreamed of being a forest ranger, Eric worked the fish station all his life growing up in restaurants, he became an expert in seafood, Eric never stressed out in the kitchen, how does Eric eat on a daily basis?, he eats mostly at Le Bernardin during the week and cooks on the weekends, palates have to be trained, some people have better senses naturally, you still need to be trained, he doesn't like having signature dishes that stay on the menu too long, Avec Eric, he uses mostly wild fish or fish that have been farmed with the right practices, they want to become fully sustainable by August 2011, they are at about 70% right now, 20 years ago nobody cared or talked about these issues, Eric Ripert taught Ben how to disguise surf n turf, there is a book called Avec Eric coming out in September,To comment on this episode click here. There are currently Comments
