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First Aired - 03/08/2010 05:00PM
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On the second installment of Cooks & Books, Deborah Schapiro interviews chef and restaurateur Eric Warnstedt.
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Cooks & Books: Eric Warnstedt (30:31)
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Deborah Schapiro, Bob Marley, music in the kitchen, Eric Warnstedt, Hen of the Wood Restaurant, Waterbury, Vermont, http://www.HenoftheWood.com, Johnson & Wales University, farm to table movement, sushi bar, historic setting, visually appealing, high end dining destination, gnocchi, reprinted menu every day, steak and potato vibe, user friendly menu, short ribs, old kitchen, turnips, four season farmer, open discussion about food and wine, Chez Panisse, casual dining, young owners, hungry to learn about food and wine, Food & Wine Magazine, high end restaurants, premium cuts, Whole Foods Market, Edible Green Mountain, Team Vermont Dinner, Blueberry Tavern, James Beard House,To comment on this episode click here. There are currently Comments
First Aired - 03/22/2010 05:00PM
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Part 2 of Deborah Schapiro's interview with Eric Warnstedt.
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Cooks & Books Introductoin: Eric Warnstedt Part 2 (28:27)
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Deborah Schapiro, Cooks & Books, Whole Foods Market, Heritage Radio Network, James Beard House, Team Vermont, Food & Wine, Gourmet top 100 farm to table restaurants, romantic restaurants, Ft. Lauderdale, Johnson & Wales University, Shelburne Farms, sustainability, pork cheek, pork bellies, pork belly, what's next for Eric?, Hen Of The Woods, kitchen equipment, Vermont, menu items, local feta cheese, lamb, olives, cheese, home cooks, understanding of general food techniques, stay at a slow pace when cooking at home, peeling shallots, what food could you not live without?, peperoni, what's it like when a team of chefs get together, Mark Timms, The Kitchen Table, high fat content butter, sauteed hen of the woods, shallots and thyme, Eden's Iced Cider,To comment on this episode click here. There are currently Comments
First Aired - 01/20/2011 12:00PM
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This week on A Taste of the Past, Linda explores the history of the modern kitchen. Joined by food journalist and culinary historian Meryle Evans, Linda tells the story of the kitchen from its basement beginnings to its growth into a "perfect work triangle". Tune in and hear the stories behind some of the most commonly used and overlooked kitchen tools such as Tupperware, Chemex & ice cream scoops. This episode was sponsored by Route 11 / Tabard Inn. For more information visit www.rt11.com
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A Taste of the Past Introduction: Counter Space with Meryle Evans (19:43)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, kitchens, what do they mean to us?, Counter Space: Design & The Modern Kitchen, Museum of Modern Art, runs until May 2nd, the kitchen at the turn of the century, kitchen was not a very visible place to be, sometimes dark and hidden, not much thought given to design, no modern appliances, Catharine Esther Beecher, Home Economics movement, Ellen Henrietta Swallow Richards, The Frankfurt Kitchen, originated by woman / architect Margarete Schütte-Lihotzky, earliest work by a female architect in the exhibit, the perfect work triangle, early tea kettle designs, electricity and gas, fire by coal, Tupperware, Chemex, people turned away from brewed coffee in the 60's and went to drip coffee, Meryle Evans,The Evolution of the Modern Kitchen (17:42)
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Evolution of the modern kitchen, stainless steel, dishwashers, sustainability push, Victory Gardens, things move in cycles, pressure cooker, first one looks like a battleship, old films on kitchens, Mixmaster, looks the same as they are today, KitchenAid, many things have stood the test of time, American housewife as a nutritionist, designed on the ideal model of a woman, men and women have gotten taller and taller, counter tops are higher today than they used to be, Hoosier cabinet, late 19th century, all in one workstation, ice cream scoop from 1940, egg slicer, sugar cubes were invented in 1872, square bottom paper bag patented in 1869, inventiveness of industrial designers, roast holders, cake slicer, Culinary Arts Museum at Johnson & Wales University,To comment on this episode click here. There are currently Comments
