Search Results
Hosted By
The-speakeasy
Sponsored by
Michters-logo
Get some great insights and go deep into the world of craft cocktails on a brand new episode of The Speakeasy, as host Damon Boelte is joined by bartender/drink impressario and author, Greg Seider. His latest book, Alchemy in a Glass: The Essential Guide to Handcrafted Cocktails is full of original, ingredient-driven recipes for cocktails, mixers, garnishes, and bitters, this book by a cocktail expert for master chefs shows readers how to transform spirits and flavors into inspiring, mouthwatering drinks. In bars and restaurants across America, drinkers are being exposed to the artistry of the modern cocktail. Seider, who has created cocktail programs for top bars and restaurants in New York and Los Angeles, approaches cocktail creation as the art of understanding how flavors work together and develop over the course of a drink. Drawing on his experience developing cocktail programs for chefs such as Eric Ripert, Seider goes beyond recipes to show readers how flavors work, giving them blueprints for constructing a balanced drink. This program was brought to you by Michter's.

"The danger with a lot of cocktails is too many bitter components in a rink that knocks out complexity or flavors." [11:00]

--Greg Seider on The Speakeasy


To comment on this episode click here. There are currently Comments

Hosted By
Chef_s-story
Sponsored by
Emaillogo1
Michel Richard is an author, industry advocate, philanthropist, and legendary chef. Known as a pioneer of French food in America, the Brittany native knew he wanted to be a chef at 8, when he first glimpsed a restaurant kitchen. At 14, Richard apprenticed at a patisserie in Champagne, moving to Paris three years later, where he quickly rose to the top position at Gaston Lenotre’s esteemed pastry shop. In 1974, he moved to America to help open a Manhattan shop with Lenotre and found himself at home in a new country. Three years later, he opened Michel Richard in Los Angeles—it was an instantaneous success. A decade later, Richard opened the stylized and quintessentially French-Californian Citrus and the following year was inducted into James Beard’s “Who’s Who of Food and Beverage in America.” Richard then opened a series of restaurants across the country, and even in Japan. Find out what it took to transition from pastry to savory chef and hear the legendary Michel Richard reflect on his career with Dorothy Cann Hamilton on Chef's Story. This program was sponsored by Heritage Foods USA.

[Savory cooking] is fun because you have to come up with something different every day. You get to create an emotion with your cooking." [15:00]

"In 10 years America will be the best. All the young chefs want to move to America." [27:00]

--Michel Richard on Chef's Story


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS