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Hosted By
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Published October 31st, 2014

Running time: 9 Minutes

By Austin Sherman and Brian Reno

The 2015 World Expo’s theme is food innovation. We went to the Union Square Farmer’s Market to find out what American food is exactly.

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LIVE on WORD OF MOUTH, we talk to Floyd Cardoz of the new White Street restaurant in TriBeCa. Formerly of Danny Meyer’s North End Grill and the NYTimes 3* Tabla, Floyd is opening a restaurant in Bombay, India; he aims to awaken his native city that local flavors and indigenous ingredients have an important place in a modern restaurant. Floyd also talks what it was like to advise the Steven Spielberg-Oprah Winfrey produced film Hundred-Foot Journey. Plus, what’s stopping Indian food from being cool—and knowing your consommé cold can change the course of your life.

Top of the show, we head to the Greenmarket with Gabe Kennedy, champion of this season of The Taste on ABC, who talks building flavor and recounts childhood carrot memories. To #WINEeddown, Leiti has on the line sommelier Carrie Strong of the Charlie Palmer NYC restaurant Aureole; they get nerdy about not just wine, but the state of wine events today.This program was brought to you by Visit Napa Valley.

"At the end of the day, food is a very intimate thing. Let your food turn you on, and don't put something in your mouth if it doesn’t turn you on." [7:34]

"When I grew up eating at restaurants – India was not a very big restaurant culture. You would go out to eat maybe once a month, and there would be a choice of either two cuisines… I'd not eaten a naan until I was 18 years old, so it was not something I knew. [19:10]

--Floyd Cardoz on WORD OF MOUTH


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This week on WORD OF MOUTH, host Leiti Hsu settles in with Union Square Hospitality Group’s Nick Anderer, chef-partner of Maialino and the seven-week-old Marta, a Roman pizzeria in the Martha Washington Hotel. This Columbia U. art history major and finance minor talks design, surfing, oven splurging--and he’ll share Danny Meyer’s superpower. Top of the show starts with Max Sussman of The Cleveland at the Greenmarket. We WINEddown with Champagne, Nick’s favorite funghi pizza pairing. This program was brought to you by The International Culinary Center.

“It’s like the chop shop where we all put together our dream car or something; it’s completely original.” [on the wood-burning open kitchen setup]

“I cooked with my mom a lot, and we had dinner together every single night.”

“I loved sausage, I made a lot of things with sausage, I felt like sausage was the foolproof way to make anything taste good.” [on what Nick cooked as a kid]

“That’s also the funny part about being in Rome is that every single menu looks the same.”

--Nic Anderer on WORD OF MOUTH


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