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First Aired - 09/14/2009 07:00PM
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Sarah Obraitis sits down with Charles Antonie Crete & Hugue Dufour of Toque to talk about French-Canadian culture, fois gras & the upcoming film "Durs a Cuire (Well Done)"
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Charles Antonie Crete & Hugue Dufour of Toque Discuss the Upcoming Film "Durs a Cuire (Well Done)" (18:51)
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Eat To The Beat, Tekserve, Charles Antonie Crete, Montreal, French-Canadian, Toque, restaurants are hard to define, Quebec food, geese, fois gras, carrots, hot dog, burgers, using fois gras as a vehicle, livers, duck, truffle, deconstructing, chef, chefs, documentary, double meaning behind the title 'Well Done', MoMa, Canadian Front 2009, champs elysees, Durs a Cuire, pig slaughter, Spain, film, traditional slaughter, subtitles, sugar shack, maple syrup, boiling, trees, the season lasts for 21 days, wine making, seaonality, Sarah Obraitis,Boris Vian – Les Joyeux Bouchers (1:59)
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Culinary Education & Life in Quebec (9:20)
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the song is a metaphor for a butcher who doesn't want to slaughter animals, fitting the mold of people you trust, getting the most from school, star chefs, culinary school, education, independance, mountain climbing, Quebec, Celine Dion, Cirque du Soleil, English culture, necessity is the mother of invention, cultural progress, inspired by nature, cuisine culture, discipline, baquette,To comment on this episode click here. There are currently Comments
First Aired - 04/03/2012 03:00PM
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On today’s THE FOOD SEEN, David McMillan and Frédéric Morin, Quebecers through and through, and proprietors of Montreal’s must, Joe Beef, grace us with their Canadian tongues. Right off the heels of their award-winning volume, The Art of Living According to Joe Beef: A Cookbook of Sorts, they track back their smoked meat heritage, butter up their French technique, and decant their carnal knowledge of dining, leading them to pleasured life in Little Burgundy. Horse is beef with a different face! This episode was brought to you by Hearst Ranch.
Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST!
"[Joe Beef] is restaurant started by two burnt-out chefs on anti-depressants that didn't want to hear from anybody anymore. We still have a hard time with authority or anybody telling us what to do."
"What ever happened to finesse? Everything is becoming high-end junk food!"
"Horse is beef with a different face."
-- David McMillan on THE FOOD SEEN
"Context is everything, man...try putting any food besides pizza or Chinese in a Styrofoam box and try delivering it. It just doesn't make sense."
-- Fred Morin on THE FOOD SEEN
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Food in Montreal (18:43)
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Joe Beef, Fred Morin, Montreal, Canada, French Canadian, West End, David McMillan, St. Lawrence, Quebec, cuisine, poutine, Jewish Cooking, slavery, Greeks, sugar shack, baked beans, crepes, bouillon, smoked meat, steer liver, smoked fish, Market Jean Talon, heritage breeds,Trains and Boats (21:00)
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salt and pepper cooking, wine, cocovan, shallots, alcohol, Burgundy, foie gras double down, vegetarian, horse meat, horse steak, rabbit sausage, swiss chard, tomatoes, aioli, lobster, tuna, Canoe, Toronto, British Columbia, train menus, France, Titanic menu, Gordon Ramsay, vanity, context,To comment on this episode click here. There are currently Comments
First Aired - 12/14/2009 05:00PM
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Deborah Schapiro is joined by Eleanor Leger & Neal Johnston to talk all about ice cider.
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Edible Communities (2:57)
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Hearst Ranch, Courtney Contos, farm to table movement, iced cider, Heritage Radio Network,Ice Cider With Eleanor Leger & Neal Johnston (22:19)
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locally produced artisanal food, Eleanor Leger, beer, wine, leaving a traditional life for farming, on campus housing, Connecticut, French-Canadian, England, electrical engineering, travel industry, mussels marinara, Vermont, Northeast Kingdom, Shelborne, California, The Kitchen Table, www.thekitchentablebistro.com, there is more production now, tasting, creating a local movement, Agency of Agriculture, hard cider, dessert wine, 10% alcohol, made by freezing cider outside, temperatures are cold in the Northeast Kingdom, 8 pounds of apples are used to make one apple, very concentrated flavor, big chain grocery stores, Quebec regulations, using a freezer is not the same thing, World Trade Organization, grapes must be frozen naturally, mouth feel, Vermont Fresh Network, community support, cheese movement, Shelborne Orchards, Anne Saxelby, Eden Ice Cider, regulatory definition of ice cider, ice wine,On-Air Tasting! (33:49)
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The Kitchen Table Bistro, slow food, Empire, Honeycrisp, antique, heirloom, Calville Blanc, French apple, pepper shaped rib, grafting bud wood onto a root stock, Heritage Foods USA, cider apples, Apple Jack, the basic tastes, cork gives off a negative aroma, oxidization, nose, the honeycrisp apple is a new variety out of Minnesota, winery, Scott Farm, Champlain Orchards, 25 foot tall apple trees, sweet cider, co-ops, utility-grade apples, Laura Atkins, pastry chef, www.thekitchentablebistro.com, far more of a natural process than wine, controlling the profile of the product by blending, the goal is to make the cider consistent over time, Pinot Noir, oak aging, Garret Oliver, micro oxidation, umami, eleven varieties of apples, Scotch, pairing, Vermont cheese, sheep cheese, pecorino, Murray's cheese, www.edenicecider.com, Edible Green Mountains, cabot cloth bound cheddar, Eat To The Beat is next!, Jasper Hill,To comment on this episode click here. There are currently Comments
