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First Aired - 01/31/2013 10:00AM
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Chicago comes to Bushwick, Brooklyn! Tune into this HRN Special Recording to hear Executive Director Erin Fairbanks chat with two Chicago chefs: Erick Williams of MK, and Zoe Schor of Ada Street. Check out this recording to hear Zoe talk about her time working for celebrity chefs like Thomas Keller, Tom Colicchio, and Todd English. Hear Zoe talk about the food landscape in Chicago in comparison to other cities like New York and Los Angeles. Tune in to hear Erick talk about working his way up in the kitchen, and the resurgence of rustic, bistro-style cuisine in Chicago. Hear about his work with at-risk youth in the city, and what opportunities kitchen work provides. This episode has been sponsored by Whole Foods.
"One of the things that really impressed me about kitchens- if you had the ability to listen, to think on your feet, and some knack for survival, you could really forge yourself an opportunity not to just learn, but to take care of yourself." [13:10]
-- Chef Erick Williams of MK Restaurant
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Seconds, Please! (19:26)
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Erick Williams, Zoe Schor, New York, Los Angeles, Chicago, Tom Colicchio, Thomas Keller, culinary school, craft, vegan, Todd English, sous chef, Michael Kornick, Ada Street, small plates, seasonal, MK, MK Chicago, salad station, bruised fruit, persimmons, moisture content, small farmers, seconds, short ribs, brussels sprouts, tasting menu, at-risk youth, education, violence, Englewood, knife skills, cooking, kitchen safety, farm,Chicago Food Trends (10:59)
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The Bristol, fine dining, molecular cuisine, Next, bistro, simplicity, rustic, fancy, The Wieners Circle, bartender, tincture, syrup, craft beer, fresh juice, muddled fruit, dark spirits, The Hungry Cat, DMK, drinking wine, Heritage Radio Network, Monk's Pub, barbecue, pork, ribs, rib tips, smoker, pineapple, squash, asparagus,To comment on this episode click here. There are currently Comments
First Aired - 04/19/2013 12:00PM
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On this program, Leah Eden speaks with Ryan Poli of Little Market Brasserie in Chicago. Find out how they left their Midwest roots for the lobster paradise of Maine and developed a menu filled with non traditional lobster rolls including one with wasabi! They have been looking forward to participating in the "Lobster Roll Olympics" for years and have big plans to take home the gold!
"it's always fun to get out of the kitchen and do something interesting and fun in other cities so I'm looking forward to the competition and camaraderie we'll experience in New York for the Lobster Roll Rumble."
"I like to take traditional things and put a little twist on them. It really never crossed my mind to take a lobster roll or stuff it with grilled tofu or anything."
--Ryan Poli on HeritageRadioNetwork.org
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First Aired - 01/27/2010 04:00PM
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This week on the Heritage Report, Heather and Jack talk to Marty Travis of Spence Farm, supplier to Rick Bayless' Frontera Grill in Chicago, about Iroquois White Corn, an heirloom variety of corn.
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Heritage Report Introduction (9:36)
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Heather of Heritage, heritage foods, Heather on hiatus, Heritage farm in Virginia, Heather Hyman, Heritage Foods USA, Heritage Report, farmers, connecting the producer to the consumer, distributors, godfather of american poultry, heritage birds, poultry industry, connect farmers that raise heritage breeds of meat with whoever needs them across the country, heritagefoodsusa.com, ducks, geese, steaks, turkey, bison, seasonal meat, paw paw, superbowl food, superbowl sunday specials, ribs, country ribs, boston butt, fresh lamb from montana, recipes from some of the country's best chefs and farmers, corn, Iroquois white corn, Marty Travis, Spence Farm, Trimble, Missouri, Paradise Locker Meats, Fairbury Illinois,Marty Travis of Spence Farm (10:32)
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Marty Travis, spence farm, been in the family for 180 years, 160 acre farm, 150 acres of conventional corn, beans, alfalfa, 10+ acres of vegetable crops in heirloom varieties, heirloom tomatoes, heirloom potatoes, growing for restaurants in the Chicago area, local food network in Illinois, local restaurants and grocery stores who support Spence and local farms, young farmers, packaged and labeled at farm, grocery stores give 80% to farmers, community awareness and education, looking to expand into small grains this year, businesses are asking for barley, rye, wheat, spelt, local brewers, 10 acres of heirloom vegetables is separate in production from rest of farm, LLC, co-op of 25 other small family farms, other local farms offer proteins, cooperative, bartering, Iroquois white corn, rick bayless, frontera, roasted cornmeal, $50/pound in Ontario, conventional farmers pay $100/50 lb bag, expensive,Marty Travis elaborates on Iroquois White Corn (10:56)
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Iroquois white corn, the corn type has a heritage and history, passed down over generations for 100+ years, get the same corn each time you plant it, conventional corn has insecticides, dozens of varieties of heirloom corn, Iroquois white corn has a distinctive flavor, large-kerneled corn, size of hominy, pozole, lye, 63 lbs of cornmeal to Frontera, 250 kernels for $20, the more and more we can introduce it, the price will go down, trying to eventually get it into seed catalogs, how to confirm that genetics are what the farmers say they are, iroquois tribe, chief john mohawk, seed traveled through the Iroquois nation, and to Ontario, don't harvest with combine, first few years all corn was hand-picked, hand-roast the corn over an oak fire, smoky, earthy flavor, harvest by end of October, takes 2-4 weeks to roast and dry, thespencefarm.com, Jack Inslee,To comment on this episode click here. There are currently Comments
