Chef's Story
12 - 12:45pm EST
First Aired - 04/17/2012 04:00PM
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This week on Unfiltered, our host Erin Fitzpatrick is flying solo while Brian DiMarco is in Bordeaux. Erin is joined in the studio by Jeff Jenssen and Mike DeSimone, better known as the World Wine Guys. Tune in to hear Jeff and Mike talk about their new cookbook called The Fire Island Cookbook, the relevance of wine ratings, and the reason why Fire Island is so dear to them. In their cookbook, the World Wine Guys provide a wine pairing for each recipe; try their suggestions! This program was sponsored by Whole Foods Market.
"It's called the Fire Island Cookbook, but it might as well be called the Martha's Vineyard Cookbook, the Malibu Cookbook, or even the Vancouver Cookbook...Fire Island is our point of reference because it's where we went for summer...It's about the spirit of communal sharing around the table. When is there time to do that? The summer." --Jeff Jenssen on Unfiltered
"We know what wine goes with the food that we cook." --Mike DeSimone on Unfiltered
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Wine Ratings and the Cookbook (22:07)
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The Fire Island Cookbook, Jeff Jenssen, Mike DeSimone, wine pairings, World Wine Guys, Wine Enthusiast, Wine Spectator, wine ratings, journalists, wine collectors, winemakers, Fire Island, William Sonoma, home cooks, summer, seasonal cooking, North Carolina, tomatoes, Savannah, vineyards, Burgundy, Al Roker, asparagus, white wine, Sauvignon Blanc, aphrodisiac, oysters, Martha Stewart, aromatics, crisp, panchetta, Simon & Schuster,To comment on this episode click here. There are currently Comments
First Aired - 06/21/2012 03:00PM
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It's summertime, and that means it's time to fire up your grill! On this week's episode of Meet Your Maker, Rachel Wharton sits down with Ben Eisendrath of Grillworks in Michigan. Grillworks makes custom Argentine-style grills, and supplies many grill masters around the world, including Dan Barber, Adam Perry Lang, and Steven Raichlen. Hear about the different features of Grillworks' grills that make them in-line with traditional Argentine grilling. Hear about the grills that Grillworks made for Dan Barber at Blue Hill at Stone Barns, and why they had to make a second. Hear why grilling with a wood fire is preferable to using charcoal with starter, as well as the importance of controlling the heat of your fire. Tune into Ben and Rachel's discussion to learn more about the art of grilling. Learn more at Grillery.com! This episode has been brought to you by White Oak Pastures.
"The most important thing is the ability to grill over whole wood, and the ability to control the heat with height. So you have a lot of things that exist in other grills, but they're all in this one. And it's a nice package." --Ben Eisendrath on Meet Your Maker
"The most important thing is the ability to grill over whole wood, and the ability to control the heat with height. So you have a lot of things that exist in other grills, but they're all in this one. And it's a nice package." --Ben Eisendrath on Meet Your Maker
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Argentine Grilling (16:08)
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James Beard, Dan Barber, Grillworks, Adam Perry Lang, V-Channel, Tom Brokaw, Argentine-style grill, wood fire, Ben Eisendrath, stainless steel, Time Magazine, Chile, Uruguay, building grills, Michigan, The James Beard House, metal artisans, customized grills, built-in grills, grill installation, Char-Broil, Washington D.C., Blue Hill at Stone Barns, pork bones, Weber, Argentine grilling, warped, erosion, sous vide, pyromaniac,Grilling vs. Barbecue (18:58)
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Tertulia, Seamus Mullen, a work of art, Steven Raichlen, moisture, tending the fire, heat, rotisserie, open flame, crank wheel, starter, fire cage, charcoal, steady heat, Infierno 103, herbs, Biochar, hardwood charcoal, smoke, cherry orchard, technology, grilling techniques, Grillworks 42, salmon, dill, paprika, lemon, orchard party, barbecue, primal, BBQ competition, grill vs. barbecue, Kalamazoo, chef, yachts, finish, cars,To comment on this episode click here. There are currently Comments
First Aired - 04/25/2010 12:00PM
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Food literature legend Peter Kaminsky talks pigs, fire and flavors on the first hour, and Mike Edison defends Manhattan against the Williamsburg hipsters on the second hour.
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The Main Course Introduction (11:55)
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Patrick Martins, The Main Course, Katy Keiffer, Roberta's, White Oak Pastures, selling out to oil companies, gas drilling, African American farmers, New York City Food & Film Festival, George Motz, Hamburger America, oyster shuck and suck, 25 dairy farmers left in Sullivan County, all paid commodity pricing; $17 per hundred weight, paying them $25 per hundred weight could produce an 8 to 9 dollar a pound cheese, Anne Saxelby recommends eight month raised Gouda, the milk from all 25 farmers combined produces 7,000 pounds of cheese a week, institutionalized dining, green market, bodegas,Peter Kaminsky Talks Fire & Flavors (27:53)
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Peter Kaminsky, Seven Fires: Grilling the Argentine Way, 125 recipes, BBQ, cooking with fire, whole cow cooking, Gerald Durrell, Patagonia, preference vs convenience, the ingredients are agnostic, Amanda Hesser, piglet contest, Gershwin Prize for popular song, Paul McCartney, Culinary Intelligence: A Hedonist Guide for Healthy Eating, Peter was rejected for life insurance, 33% of vegetables consumer in the united states are potato chips french fries and iceberg lettuce, eat the best ingredients you can, if you cook one meal a week you will understand more about the food system, maximize flavor through cooking, it's hard to eat on the road in America, Paul Willis, Niman Ranch, Phillis Willis, boiled beets, The Elements of Taste, The Underground Gourmet, meals are experienced one taste at a time and every taste is a short story, there are basic flavors that will elevate and push forth other flavors in a meal, salt, Cajun fish stew, floral herbal, oxtail ragu, when you talk about taste you have to talk about texture,Peter Kaminsky Recounts His Search for the Perfect Pig (32:30)
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whole pig cooking, Field & Stream, Peter was an editor at National Lampoon, fishing books, Peter tried to find the best ham in the world, Pig Perfect, seminal book in gastonomy, it was a labor of love for Peter, barnyard breeds, the English loved improved agriculture, breeding experiments, overpopulation of wild pig, why don't we harvest wild pig?, Nancy Newsom, what's the differenc between American and Italian hams?, Spanish hogs, white pigs, land raised, Sam Edwards, Surryano ham, rise in popularity in the pig, lardo, pork belly, Heritage Foods USA, supporting food by eating it, grass fed beef, know your cuts, grassfed animals are more wild, leaner and tougher, they aren't raised to be cut with a fork, marbling, what's the difference between grass fed and grass finished?, all animals are raised on pasture at some point, advice for tourists taking taxis,Heritage Cooking With Steve Pope: Chicken Broth (11:21)
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Heritage Cooking, Steve Pope, making broth from chicken, leftover carcass, ongoing soup, French cooking, sodium enhances the flavor of the broth, natural flavor of the bird, break up the carcass, break the bones, marrow makes all the difference, carrot tops, simmer, chicken bone flavors start coming out, cook it for two hours, Good Shepherd Poultry, next week: liver and gizzards,Mike Edison Explains Why Manhattan is Still Better Than Williamsburg (33:22)
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Mike Edison, Have Fun Everywhere I Go: Savage Tales of Pot, Porn, Punk Rock, Pro Wrestling, Talking Apes, Evil Bosses, Dirty Blues, American Heroes, and the Most Notorious Magazines in the World, Space Liberation Army, Edison Rocket Train, Fancy Magazine, Don Pedro's, anti Manhattan rhetoric, NY Post, people in Williamsburg complaining about Manhattanites, Brooklyn, they sell beer on the Staten Island Ferry, PFA's, Post Frat Assholes, Manhattan is new code for douchebag, Katy couldn't find good food in Paris, coffee shop culture, Bougnat, quintesential French finger wave to American tourists, if you live in New York City you never need to eat crap food,More with Mike Edison (14:16)
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top three slices in the city, Joe's on Bleeker, 121st and 1st ave, Rays on 77nd and Columbus, pizza has gotten better in New York City, Second Ave Deli, hot dogs, it should be Kosher style, Eisenberg's Sandwich Shop, Sullivan Country American Cheese, will replace the Kraft single in New York City, Mike's mom didn't know how to cook, Sammy's Romanian Steakhouse, chicken fat, transformation of Bushwick, Bushwick was burned down in 1977, The Olypmia Movie Theater, Cozy Soup n Burger, Happy Burger, Pizza Burger, Tavern on the Green, Trader Vic's, Pisco Sour, beer in the shower, cans only!, Samuel Merrit, Beer Sessions, Tuesday's at 5:00PM, Hester Street Market, Patsys, pastrami, Zagat, s, Katz,To comment on this episode click here. There are currently Comments
