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First Aired - 11/01/2012 12:02PM
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We spoke to the Gramercy Tavern crew who have been out of power since Monday night. Recently, they had the ugly task of tossing all their food supplies. Communication with staff and farmers has been a challenge, but they are in the process of speaking with farmers to find out when they can expect to receive product again. As soon as power returns, they hope to open.
"As soon as we have the electricity we can start running again. We'll start from scratch. There is literally nothing left in any corner of any refrigerator in our restaurant." -- Michael Anthony, Executive Chef at Gramercy Tavern
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First Aired - 09/23/2012 03:00PM
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Jessie Kiefer is on the mic for the first time on this week's episode of The Morning After! Jessie is joined by co-host Jenn Tullock, who shares another installment of the 'Front of House' segment. Hear about the importance of crumbing, and why you should never deny wine to an aging celebrity. Later, Jessie and Jenn talk with Kevin Mahan, the Managing Director at Gramery Tavern. Hear about the evolution of the restaurant over the last eighteen years, and why hospitality and service is top-notch in a city like New York. Jessie and Jenn also speak with David Trotta of Jack's Stir Brew. Learn about the innovative coffee and juicing technology used at the coffee shop. Sourcing has become ever-important in today's market; hear where Jack's Stir Brew gets its dairy, and how they create their coffee blends. David plays some live music accompanied by James Dalton on the mandolin. Check out David's band, Trotta and Ronstadt! Today's episode has been brought to you by The Heritage Meat Shop.
"I've never experienced anything like Gramercy Tavern - where you work so hard, and are treated so well." - Kevin Mahan on The Morning After
"When you french press, you stir the coffee. So he's thinking, 'Why is there no coffee maker that stirs while it brews?'" -- David Trotta on The Morning After
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The Morning After: Front Of House (7:00)
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Front of House, Jessie Kiefer, crumbing, Jenn Tullock, wine, Idgy Dean, wine glass,Kevin Mahan, Managing Director at Gramercy Tavern (16:05)
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Managing Director, Danny Meyer, Kevin Mahan, Gramercy Tavern, manager, success, compliment, Bar Mitzvah, hospitality, the restaurant business, restaurant owners, restaurant floor, Eleven Madison Park, Daniel Humm, beverage directors, career, expediting food, vintage beer, beer list, craft beer, Rogue, Brooklyn Brewery, Dell'Anima, Blind Tiger,Jack's Stir Coffee (16:03)
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Jack's Stir Brew, stir brewer, David Trotta, coffee, North Jersey, Italian American, single origin roast, coffee blend, South Street Seaport, cold press juice, pastry chef, chocolate chip cookies, cell walls, oxidation, vitamins, nutrients, kale, spinach, lemon, espresso, organic, Hudson Valley Fresh Cooperative, dairy, Sam Simon, local, double shot, Triple Rosetta, food management, going on tour, Trotta and Ronstadt, picking apples, peaches, James Dalton,To comment on this episode click here. There are currently Comments
First Aired - 03/20/2011 12:00PM
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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.
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The Main Course: Michael Anthony, Executive Chef at Gramercy Tavern (22:29)
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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,Michael's Roots in Japan & France (21:22)
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Michael got a job in a Japanese kitchen, Shizuyo Shima, Bistro Shima, female head chef and business owner, the kitchen is a tough place to be, apprenticeship, Michael was a picky eater as a kid, kitchen organization, cleaning techniques, kitchen basics, Michael also trained in France, Jean De Laveine, vocational school in Paris, Japanese model, chef as a mentor, discipline, there's nothing wrong with treating cooking seriously, everybody has their own style, finding ways to motivate people, Alex Lee, Philippe Bertineau, Gramercy Tavern is one of the best stages in the world,Behind the Scenes at Gramercy Tavern (16:30)
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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,Community Outreach & Charitable Efforts (10:48)
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Danny Meyer's restaurants are all based in community involvement, artistic component, getting kids to look more closely at food, Japan relief, Michael Romano, dinner at Gramercy Tavern organized through the Japan Society, proceeds go to the relief fund, Share our Strength, Sandra Lee, Autumn Harvest Dinner, September 26th, American Cooking, ending childhood hunger, www.GramercyTavern.com,Temple Grandin Preview & Maple Syrup Trip Recap (14:54)
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Temple Grandin is on next week!, Cargill, Whole Foods Market, protein producer guidelines, animal husbandry, certified humane, maple syrup, Patrick spent 5 days with Howie and Stephan Cantor in Vermont, West Glover, Northeast Kingdom, Jaspar Hill, Deep Mountain Maple, Couriers, taxidermy, Parker Pie, mini Roberta's of Vermont, Bread & Puppet Theater, political puppetry, Union Square Green Market, www.HeritageFoodsUSA.com, 200 liters of the syrup has been sold, sugar shack, the annual income comes from a three week period, the woods provide the fuel for the fire, community rallies around the sugaring process,To comment on this episode click here. There are currently Comments
