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First Aired - 08/07/2011 12:00PM
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This week on The Main Course, Patrick Martins & guest co-host Jason Colucci are joined by acclaimed restauranteur Jason Denton. Jason has been behind some of New York City's best restaurants including Corsino, 'ino, Lupa, 'inoteca and the just-opened Betto. Jason talks about what it takes to run a successful dining venture in New York and how to manage a whole animal cooking program. Later in the show, Julia Jaksic, Executive Chef of Employees Only, joins the conversation and explains how her Midwestern and Croatian roots helped her get where she is today. This episode was sponsored by Cain Vineyard & Winery.
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The Main Course: Jason Denton, Restaurateur (28:17)
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Patrick Martins, Jason Colucci, The Main Course, Heritage Radio Network, Cain Vineyard & Winery, Cain Five, Emory University, gold rating, Sustainability Tracking, Assessment & Rating System, Julie Schaffer, Jason Denton, panini, hospitality, Balthazar, Corsino, ino, Inoteca, restaurant design, architecture, neighborhood, Jon Call, Mr Call Designs, rustic style, casual Christmas, kitchen, challenges of running a restaurant, sourcing, SOS Chef, Ace Endico, consolidation of smaller companies, Betto, Brooklyn, Williamsburg, wine program, whole animal cooking, heritage pork, fish, customer service, Negroni, amaro, mixology, the state of the sandwich,Julia Jaksic, Executive Chef of Employees Only (29:54)
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Julia Jaksic, Executive Chef, Employees Only, Pljeskavica, charcuterie, sourcing, Meatopia, whole hog cooking, smokehouses, Wisconsin, smoking process, hunting, salumi, antipasti, cheese, America's dairyland, meat consumption, Portlandia, local ingredients, menu sourcing, Mary's Fish Camp, website reviews, Yelp, social media, Twitter, table service, media sources, New York Times, restaurant reviews, www.inotecanyc.com, @JDentonNYC,To comment on this episode click here. There are currently Comments
First Aired - 04/04/2012 04:00PM
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This week on The Speakeasy, Damon Boelte catches up with Matt Carr and Tom O'Neil of Betto with Johnny Gaffney of Kanon Vodka. Tune in as they celebrate the arrival of spring with a lively discussion on amaros, grappas and delicious refreshing cocktails that can be made with either. Learn how having a bar in a restaurant is convenient when it comes to ingredients and why there's nothing wrong with a bull shot here and there. Also find out more about Kanon Vodka and their single distilled process. This program was sponsored by Hearst Ranch.
"A little beef stock in a breakfast drink is always good."
--bartedner Matt Carr on The Speakeasy
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Betto NYC (16:41)
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spring cocktails, Matt Carr, Betto, Tom O'Neil, meat stock, bull shots, home made syrups, Jason Denton, Amaro, Grappa, Pimms #3, Winter Pimms, Pimms cup, cocktails, mixology, bartending, Bison Grass vodka, apricot bitters, customer service,Kanon Vodka (13:26)
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Hearst Ranch, Johnny Gaffney, Kanon Vodka, once distilled, wheat, rye, vodka stigmas, tasting notes, small batch liquor, brunch drinks, egg whites,To comment on this episode click here. There are currently Comments
First Aired - 05/31/2011 03:00PM
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On today’s re-entry from Memorial Day episode, THE FOOD SEEN cools it down a bit, far away from the BBQ’s and hot stoves, and relaxes with a reading from Alimentum Journal, The Literature of Food. Join it’s editor Paulette Licitra, and contributors, Sophie Menin and Carly Sachs, us as we discuss food writing in all it’s forms, be it poetry and/or prose, from love over old wine to the supermarket line. This episode was sponsored by Surry Farms
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The Food Seen: Alimentum (15:52)
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Michael Harlan Turkell, Paulette Licitra, Sophie Menin, Carly Sachs, Heritage Radio Network, Surry Farms, food literature, Institute of Culinary Education, cooking school, Lupa Restaurant, professional chef program, cookies, bread maker, food poems, bartending, Alimentum, lardo, food writing, grocery store diva, shabbat dinner, Portabella Prince, food and wine,To comment on this episode click here. There are currently Comments
