S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
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)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
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Sponsored by
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October 17th is National Pasta Day. Here at Heritage Radio, we are celebrating pasta’s past and present. Tune in to find out about traditions and innovations.


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Hosted By
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Sponsored by
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This week on Radio Cherry Bombe, host Julia Turshen welcomes Erin McKenna of Babycakes Bakery and Brooks Headley of Del Posto Restaurant in NYC. Starting off the show, Erin shares her story with Julia about how she began to bake, specifically gluten free, treats, and now has bakery locations in NYC, LA, and Orlando. Similarly, Brooks, the Executive Pastry Chef at Del Posto, recalls his background and how he found himself working in one of the best restaurants in the city. Both guests relate on the trials and tribulations of work in the culinary realm as well as the differences between being hands-on with their food versus managing employees. Letting others help with the work is something that the chefs agree is a necessity for success. After the break, Julia chats with the guests about their support systems as well as Brooks' recent book, Fancy Desserts. Julia also asks what we can expect from both in the future before signing off with the Radio Cherry Bombe rapid fire quiz! This program was brought to you by Bird.

"I have this theory that happy cooks make delicious food." [14:14]

--Brooks Headley on Radio Cherry Bombe

"[Writing my new book] was really, really challenging, and it really pushed me, but now I have some of my new favorite recipes in there." [32:40]

--Erin McKenna on Radio Cherry Bombe


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Hosted By
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Sponsored by
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This week on Chef's Story, Dorothy speaks with Brooks Headley, Head Executive Pastry Chef at Del Posto in New York City. Tying together his early passion for music and drumming with food and dessert, he talks with Dorothy about performing as both a musician and a chef, finding his start reading cookbooks, and utilizing his Italian roots as an inspiration in his dishes. In May of 2013, Headley won the prestigious "Outstanding Pastry Chef" from the James Beard Foundation for his work at the New York restaurant, Del Posto. As a recent graduate, he tells Dorothy of his story finding a job as a file clerk after graduation, and ultimately ditching the suit and tie and finding a job at cooking at Galileo da Roberto Donna. Eventually, Headley moved on to work at The Ritz-Carlton and Tosca, and to Los Angeles where he spent time in the kitchen under master bread baker Nancy Silverton at Campanile. Unable to stay away from the East coast, Headley crossed the country again to return to DC, this time to assume a position at acclaimed Komi, where he ran the pastry program. He made his New York debut briefly at Compass, where he became known for imaginative renditions of classic desserts, as in his signature deconstructed key lime pie. But as soon as he discovered that Del Posto was in need of a pastry chef, he leaped at the opportunity to join the Batali-Bastianich family, work under Executive Chef Mark Ladner, and return to his Italian roots. Learn more about Brooks Headley's story and inspiration, and the latest desserts that he continues to explore and invent today. Looking to step up your dessert and pastry game? Tune-in to learn from one of the most highly recognized pastry chefs today! This program has been sponsored by Consider Bardwell Farm.

"When the guests come in, it's our job to give them an experience that blows them away." [10:50]

"It's our job, especially at the end of the meal, to deliver to the guests what they want." [40:20]

-- Brooks Headley on Chef's Story


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