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First Aired - 03/30/2014 05:00PM Download MP3 (Full Episode)
Hosted By
Snacky-tunes
Sponsored by
Tekserve-new
What does it take to run a successful PR campaign for a food professional? How has the music industry changed over time for live performers? What are Greg & Darin Bresnitz up to for their 32nd birthday? Find out on a jam-packed episode of Snacky Tunes. Food guests Marcus and Shannon from Bullfrog & Baum share the ins and outs of food publicity and Richard Jenkins, father of previous music guest Cassandra Jenkins, plays a few live songs and talks about the tradition of music that runs deep in his family. This program was sponsored by Tekserve.

"You don't choose the restaurant industry, the restaurant industry chooses you. [14:00]

--Shannon Mulcahy of Bullfrog & Baum on Snacky Tunes


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First Aired - 09/15/2009 06:30PM Download MP3 (Full Episode)
Hosted By
Let_s-get-real
Sponsored by
Tekserve-new
On this week's Why We Cook, chef Erica Wides shows the root vegetables some love! Learn about preparations, techniques and obscure vegetables hidden in your produce section. Also, very special guest Claire Handleman, blogger and chef at Del Posto.
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Tags:
listen to any show anytime on archive, listen to podcasted shows on itunes, call in: 718-497-2128, the wallflowers of the vegetable world, parsnip, sunchoke, parsnips: starchier texture than carrots, simmer in liquid like chicken stock then puree for soup, parsnips and scallops good pairing, boil and mash parsnips like mashed potatoes, don't confuse parsnip with parsley root, sunchoke: tubers from sunflower plants, the adjective rube came from the German word for turnip, mostly eaten boiled but this is not the best way to prepare them, great raw, glazed turnips, Japanese turnips, turnips misunderstood and underappreciated, chop parsnips up toss in oil or fat and roast them until caramelized, roast until very dark toss with herbs and sea salt,
Tags:
Why We Cook on Facebook, Claire Handleman, food blogger, notfinedining.wordpress.com/2009/04/09/its-a-go-ippudo/, the difficulties of being a line cook, unreasonable hours, front of house often makes more than cook, waiters can pull in $2000 in a week while chefs often make less than that a month, being a chef not always the most appealing career, people who make it are those who can tough it out, the glam side of celebrity chefs attracts wide-eyed aspirants to culinary schools, even cooks at the best restaurants in the city make small wages, often cooks at the best restaurants are paid the least, Claire: a report from the field in Africa, fasting, the miracle fruit, show a little love to the kitchen, best restaurants feel its a privilege for cooks to work with them thus lower their wages,

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First Aired - 02/16/2014 03:00PM Download MP3 (Full Episode)
Hosted By
The-morning-after
Sponsored by
Wfm
This week on The Morning After, Jessie Kiefer and Sari Kamin recap their low-key Valentine's Day experiences, and hang out with Zach Shapiro! Zach is known for his One Hundred Seconds series of mini-documentaries about small food businesses. Learn why Zach highlights so many foodies, and the aim of his documentaries. How did Zach begin making short-form documentaries? Later, Jessie and Sari speak with Josh Fontaine, a New Yorker known for bringing tacos to his current home in Paris, France. Josh tells us about the food scene in Paris, and his experience bringing a new type of food to one of the most iconic cities in Europe. This program has been sponsored by Whole Foods Market. Music by EULA.

Image from Hip Paris

"We don't try to cater to a specific French palette, or whatever the idea of a French palette may be." [39:40]

-- Josh Fontaine on The Morning After


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