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First Aired - 01/22/2012 12:00PM
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This week on The Main Course, Patrick takes listeners to San Francisco with three very important players in the sustainable food movement out West. Hear from Shelley Lindgren, Chef David Taylor of A16 Restaurant & Kip Ramsey, farm to table coordinator of Farmstead. Find out how Bay Area dining differs from The Big Apple and discover what it takes to run a successful Southern Italian food and wine program. Sicilian wine and southern dishes may have been overlooked 20 years ago, but the team at A16 has helped dramatically change the perception of this regionally driven cuisine. This program was sponsored by Cochon555.
"As somebody once told me, the most important ingredient is often the one you leave out."
--Chef David Taylor of A16 Restaurant on The Main Course
"The hospitality you get in Italy is something we try to re-create at A16. It's our interpretation at being as authentic as you can."
"There's always more than one wine option to pair with a dish."
Shelley Lindgren of A16 Restaurant on The Main Course
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The Main Course: Week in Review (16:59)
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The Main Course, Patrick Martins, Heritage Radio Network, Week in Review, Paula Deen, Jessica B. Harris, Brooklyn Grange, Cocohn555,Chef David Taylor of A16 Restaurant (17:31)
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David Taylor, A16, San Francisco, Southern Italian Food, regionally driven cuisine, Ribollita, southern Italian wine, Napa valley, all Italian wine lists, Northern California, diner expectations, service, La Quercia, Cowgirl Creamery, Bohemia Creamery, salumi, charcuterie, whole animal cooking, nose to tail,To comment on this episode click here. There are currently Comments
First Aired - 03/02/2010 04:00PM
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Erin talks with Anthony Nicalo of Farmstead Wines about the local and traceable food movement and how it relates to wine.
50% off at http://buy.farmsteadwines.com. Enter code "heritage" at checkout!
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Week In Wine Recap (5:12)
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Erin Fitzpatrick, At The Root Of It, Heritage Radio Network, Edwards Ham, Week In Wine Recap, natural disasters, earthquake in Chile, tanks have collapsed, market feed, Scott Osbourne, Finger Lakes, Long Island, David Paterson, selling wine in grocery stores, Paumanok, www.winespectator.comm,Anthony Nicalo of Farmstead Wines (13:32)
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Anthony Nicalo, Olympics, Vancouver, Chicago, climate, Farmstead Wines, wine importer and distributor, North America, working with small sustainable farms, agricultural product, buy great ingredients and don't mess them up, Italy, Slow Food, pig butchering, growing your own grapes, traceability, growing awareness, farmers markets are almost too busy these days, Farmstead is looking for distributors in New York, wine CSA program, Community Supported Agriculture, selling to restaurants, vinaroons,The Food Tree Project (17:00)
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The Food Tree Project, information about farms, social media, Twitter, Facebook, platform for any agriculture product, food web, finding the source of your food, animal welfare, knowing where your food comes from, industrialization of the food system, labor practices, food safety, crop mob, Patrick Martins, Jack Inslee, Heritage Foods USA, Heritage listeners get 50% off at http://buy.farmsteadwines.com, provenance,To comment on this episode click here. There are currently Comments
First Aired - 09/12/2011 04:30PM
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Dr. Paul Kindstedt, Co-Director of the Vermont Institute of Artisan Cheese joins this week's episode of Cutting the Curd to share his personal cheese journey and shed some light on the state of artisan cheese today. What role should science play in cheesemaking? Are we on a track to lose our handmade traditions? This episode was sponsored by Fairway Market.
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Cutting the Curd: Dr. Paul Kindstedt (34:48)
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Dr. Paul Kindstedt, Vermont Institute for Artisan Cheese, PhD programs, cheesemaking, cheese eduction, American Cheese Society, farmstead cheese, Vermont Department of Agriculture, industrial cheesemaking, European cheese techniques, cheesemaking science, American Farmstead Cheese, Cheese & Culture: A History of Cheese and its Place in Western Civilization, anthropology, Dr. Frank Kosikowski, Cornell University, Dr. Montse Almena, Marc Druart,To comment on this episode click here. There are currently Comments
