The Speakeasy
LIVE 4:00-4:30pm EST
First Aired - 09/15/2009 06:30PM
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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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The Humble Roots (10:50)
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call in with questions/comments, www.whywecook.com, the homely humble forgotten root vegetables, turnips, celery root, artichokes, parsnips, state of the industry, Michael Pollan, eat food mostly plants not too much, consider a vegetable-heavy diet, roots and tubers, puree of parsnips, vegetable refrigeration, root cellar, duck confit, root vegetables easy to preserve, cooking specifics,Consider the Sunchoke and the Parsnip (11:12)
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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,Claire Handleman: Pro Chef and Blogger Extraordinaire (16:16)
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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,To comment on this episode click here. There are currently Comments
First Aired - 04/04/2012 11:00AM
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This week on Taste Matters, Mitchell Davis chats with two world renowned North American chefs - Mark Ladner of Del Posto and Jonathan Gushue of Langdon Hall Country House Hotel and Spa. Tune in for a conversation on the causalization of both the restaurant scene and the world at large. What does service mean in 2012? How has modern fine dining adapted to the anti-white tablecloth movement? Hear their thoughts on these issues and also learn more about the upcoming Relais & Chateaux Grand Chefs Dinner. This program was sponsored by S. Wallace Edwards & Sons.
"Amenities seem to have fallen by the wayside. People realize they can have great delicious dining experiences without the trapping of service. It's somewhat disappointing, but also an interesting challenge to try and re-instill some of these values."
--chef Mark Ladner on Taste Matters
"Whatever the guest wants, the guest gets. That's the true guest experience."
--chef Jonathan Gushue on Taste Matters
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First Aired - 07/11/2011 02:00PM
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Mark Ladner, Executive Chef at Del Posto, makes his radio debut on this week's episode of Snacky Tunes. Tune in as Finger on the Pulse chat with Mark about the economics of high end cuisine, "New Yorkese" cooking and the upcoming Summer BBQ Blowout party. Also on the show to perform some exclusive songs, NY-based electronic musician and singer Ducky.
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Snacky Tunes: Mark Ladner of Del Posto (16:45)
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Finger on the Pulse, Heritage Radio Network, Snacky Tunes, Hearst Ranch, Mark Ladner, Del Posto, BBQ Blowout, New Yorkese, Brooks Headley, Avant-garde cooking, Mario Batali, recession, restaurant prices, fine dining, romanticism, Japanese food,The State of High End Cuisine (14:02)
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high end cuisine, economics of the restaurant industry, fusion, ethnically diverse cuisine, music in the kitchen, Summer BBQ Blowout,Ducky Interview & Live Performances (36:10)
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Ducky, San Francisco, NYU, www.duckymusic.com, quack house,To comment on this episode click here. There are currently Comments
