Search Results
First Aired - 03/20/2011 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Hearst_logo
This week on the Main Course, Patrick & Katy are joined by Michael Anthony, Executive Chef at Gramercy Tavern. Michael shares his experiences behind the kitchen at one of the city's most iconic and celebrated restaurants and explains how he gained the tools and knowledge needed to perform at such a high level. Tune in to hear behind the scenes stories from the kitchen and learn how working in Japan changed Michael's life. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.

Jump to Segment:
Tags:
Patrick Martins, Katy Keiffer, The Main Course, Hearst Ranch, Michael Anthony, Executive Chef, Gramercy Tavern, it's hard to take time off, average tenure of an employee at Gramercy Tavern, line cooks, house pride, French influence, Danny Meyer, Gramercy Tavern opened in 1994, Union Square Cafe, proliferation of restaurants, private dining rooms, teaching the Danny Meyer formula, taking care of people, staff meetings, sense of urgency to our learning curve, American chefs, American cooking, fine dining, flavor combinations, good American restaurants, Union Square Hospitality Group, this is an exciting moment in time, ingredients, techniques, temperamental growing season, maple syrup, discipline in cooking, food has to taste good, shared value,
Tags:
butchery, charcuterie, pickling, email question, Michael's favorite chef in New York City, Executive Chef, Maialino, Nick Anderer, purveyors, Italian cuisine, heartfelt approach to cooking food, Roman tradition, at USHG chefs make the decision on where ingredients come from, leveraging size and units, whole animal cooking, processing cuts, make sure you do it responsibly, casual outlets, conceived dishes, cool tavern pub bistro venue, communal relaxed feel, wood burning grill, four induction burners, amazing refrigeration system, sausages, terrines, stuffed meats, braises, whole cow, nose to tail eating, good cooking has always been built on thrift, building blocks of good cooking, fermentation, in house marketing division, stories from the kitchen, connecting with the media, using rice bran to ferment pickles, preserving seasons, fair and accurate management style, simple menu ideas, tight execution,

To comment on this episode click here. There are currently Comments

First Aired - 03/27/2014 10:00AM Download MP3 (Full Episode)
Hosted By
Just_food_stacked_words_8x8_large
Sponsored by
Tabard_facade_3
Michaela Hayes joins Jacquie on this week's episode of Just Food Stories. Michaela, the founder of Crock & Jar, tells us about the pros and cons to both canning and fermentation as they relate to food preservation. After the break, she tells us why she makes it a priority to educate her community about food preservation. This program has been sponsored by Tabard Inn. Today's music provided by Cookies.

"Canning is the perfect blend of food, art, and science." [3:45]

"The thing about fermentation is it's a little bit loosey-goosey." [6:40]

--Michaela Hayes on Just Food Stories


To comment on this episode click here. There are currently Comments

Debuts At - Unscheduled Download MP3 (Full Episode)
Hosted By
Pleasure
We would like to congratulate all of the James Beard Award nominees for 2014! On episode 90 of The Main Course, Michael Anthony, Executive Chef at New York City's Gramercy Tavern, talks about the narrative involved with the ingredients of the American Northeast. Michael Anthony was nominated in the 'Outstanding Chef' category.

By Joe Galarraga


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS