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First Aired - 05/17/2010 01:00PM Download MP3 (Full Episode)
Hosted By
Eat-your-words
Sponsored by
Untitled
This week on Let's Eat In Cathy hosted blogger Deb Perelman & food photographer Michael Harlan Turkell. Deb discussed how she is turning her blog The Smitten Kitchen into an upcoming cook book.

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First Aired - 11/15/2011 03:00PM Download MP3 (Full Episode)
Hosted By
The-food-seen
Sponsored by
Fairway
On today’s THE FOOD SEEN, Michael Colameco embodies the name of his preeminent guide book “Mike Colameco’s Food Lover’s Guide to New York City”. He is not only a NYC food lover, but a stalwart of the city’s past/present dining lore, working for a multitude of classic chefs and institutions, as a radio host, his own TV show, all while blazing the way for the future of food media.


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First Aired - 08/03/2010 03:00PM Download MP3 (Full Episode)
Hosted By
The-food-seen
Sponsored by
Tekserve-new
Today on The Food Seen, Michael sits down with Michael Laiskonis, executive pastry chef at Le Bernardin. The two talk about the art of dessert and the various artistic approaches to discussing it. Then, Salon.com's Francis Lam calls in to discuss the challenges of making dessert with a message and to say what he thought of dessert at Le Bernadin. This week's episode brought to you by Tekserve. For more information visit tekserve.com

Photos: Dessert creations from Michael Laiskonis

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Michael Harlan Turkell, The Food Seen, Tekserve, www.tekserve.com, Heritage Radio Network, Michael Laiskonis, Executive Pastry Chef at Le Bernardin, http://michaellaiskonis.typepad.com/, www.mlaiskonis.com, Michael shares quite a bit of content on these sites, German Occupations, pastry chefs are stuck way back in the kitchen or downstairs, Michael gets inspired by art and architecture, Alexander Calder, an extremely prolific artist, progression from one experiment to the next, there is a true craft to developing a vision, Michael's inspirations never show up directly on the plate, he likes to mix hard edges, Michael's biggest challenge sometimes is gravity, the standardization of molds and shapes can be limiting, you can eat the glue, arts & crafts, new pieces of vocabulary, how can you create a rhyming couplet in food, what is culinary alliteration?, high brow vs low brow, Momofuku,

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