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First Aired - 04/11/2011 04:30PM
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Anne Saxelby continues her State of Cheese series into Pennsylvania this week on Cutting the Curd. First she is joined by Jay Montgomery of Calkins Creamery. Jay talks about using raw milk and making value added products. Later on the show, Trent Hendricks of Hendricks Farm & Dairy discusses the importance of building relationships with your customers and gives some good resources for those interested in learning more about raw milk regulations. This episode was sponsored by The Barterhouse.
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Cutting the Curd: State of Cheese - Pennslyvania; Calkins Creamery (18:03)
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Anne Saxelby, Sophie Slesinger, Cutting the Curd, Heritage Radio Network, Barterhouse Wines, State of Cheese, Pennsylvania, Jay Montgomery, Calkins Creamery, dairy cows, food safety, food science, best practices, raw milk, family farming, cheese, marketing cheese, aged gouda, cheese cave, soft ripened cheese, Noble Road, value added products, Pennsylvania Cheesemakers Association, Pennsylvania Association for Sustainable Agriculture, www.pasafarming.org, www.calkinscreamery.com,Hendricks Farm & Dairy (15:30)
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Trent Hendricks, Hendricks Farm & Dairy, charcuterie, raw milk cheese, sales and retail on the farm, distribution, margins, raw milk advocacy, non processed foods, raw milk resources, Weston A Price Foundation, Eat Wild, Devil in the Milk, local food industry, nurture relationships with your customers, cup cheese, novelty cheese, www.HendricksFarmsandDairy.com,To comment on this episode click here. There are currently Comments
First Aired - 10/12/2011 04:00PM
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This week on The Speakeasy, Damon is joined by Jim Ryan, brand ambassador for Hendrick's Gin. Learn more about the popular spirit brand and which cocktails best utilize its many different botanicals. Learn what an "unusual Negroni" is and find out how to best enjoy warm gin on a Wednesday afternoon. This episode was sponsored by S. Wallace Edwards & Sons.
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The Speakeasy: Jim Ryan, Brand Ambassador for Hendrick's Gin (18:35)
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Damon Boelte, The Speakeasy, Heritage Radio Network, Jim Ryan, Hendricks Gin, Dressler, DuMont, DuMont Burger, gin cocktails, Gin & Tonic, Martini, Floradora, punch, Negroni, Hendrick's Delightfully Peculiar Cocktail Academy, botanicals, classic cocktails, home bar, warm gin,To comment on this episode click here. There are currently Comments
First Aired - 09/04/2011 12:00PM
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This week on The Main Course, Patrick Martins & Jason Colucci are joined by a diverse group of restauranteurs, each explaining how they keep things interesting while serving their respective communities. Hear stories from Dave Diehl of 200 Fifth Restaurant, Jim Chu and Johnny Santiago of Jo's & Julian Mohamed of Dear Bushwick. Young restauranteurs and eager eaters should tune in to learn more about some of NYC's best establishments and the people who make the magic behind the curtains. This episode was sponsored by S. Wallace Edwards & Sons.
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The Main Course: Dave Diehl of 200 Fifth Restaurant (26:40)
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Patrick Martins, Jason Colucci, Heritage Radio Network, The Main Course, S. Wallace Edwards & Sons, Geocaching, GPS, pigeons, Dave Diehl, 200 Fifth Restaurant, Park Slope, sports bar, 80 flat screen TV's, bar food, Women's World Cup, World Cup, football, chef tattoos, chefs as culinary artists,im Chu and Johnny Santiago of Jo's (29:50)
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Jim Chu and Johnny Santiago, Jo's, Lower East Side, seating process, turnover, whole animal cooking, whole pig, whatever it takes attitude, back of kitchen, Hurricane Irene, September 11th, Houston St., Elizabeth St., community, service industry, brunch, blogs, Eater, Amanda Kludt, Yelp, M Wells, Zagat, restaurant reviews, distribution, pancake eating contest,Julian Mohamed of Dear Bushwick (17:43)
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Dear Bushwick, Julian Mohamed, English cuisine, bangers and mash, sausage, butcher variations, London food renaissance, working class food, Bushwick, Roberta's, price points, under $10, Michael Cain, fish n chips, tuna mayonnaise, gin cocktails, Hendricks,To comment on this episode click here. There are currently Comments
