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First Aired - 10/05/2011 11:00AM Download MP3 (Full Episode)
Hosted By
Taste-matters
Sponsored by
Emaillogo1
This week on Taste Matters, Mitchell Davis is joined by acclaimed chef Laurent Gras. Tune in as they discuss how the chef experiences fine dining as a customer and what challenges chefs are faced with when cooking for other chefs. Later in the show, they share their thoughts on the Michelin star announcements made yesterday. Are 11 Madison Park & Chefs Table worthy of their new three star ratings? Tune in and find out! This episode was sponsored by The Keith McNally Restaurant Group & Heritage Foods USA's No Goat Left Behind Project.


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First Aired - 04/02/2012 05:30PM Download MP3 (Full Episode)
Hosted By
Cutting-the-curd
Sponsored by
Hearst_logo
This Week on Cutting the Curd, Anne Saxelby and Sophie Slesinger are continuing their discussion about goats. But they're not just talking about goat cheese, but also goat meat. Tune in to hear Anne and Sophie talk to Jonny Hunter of the Underground Food Collective, and Heritage's own Erin Fairbanks! Topics range from goat charcuterie to selling and eating dairy animals. Hear about Johnny's famous goat bacon and Erin's experiences working with goat farmers all over the Northeast. This program was sponsored by Hearst Ranch.

"The goat has become more fashionable to cook with I think, especially with creative cooks because of the flavor, it has interesting cuts, and it presents a lot of new possibilites. But it has been hard to source quality goat, and it tends to be very expensive." -- Jonny Hunter of the Underground Food Collective on Cutting the Curd

"To make cheese you need milk, and to get milk you need babies. As responsible eaters, it's kind of our duty to understand and eat a little goat meat here and there." -- Erin Fairbanks of Heritage Foods on Cutting the Curd


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First Aired - 04/30/2012 05:30PM Download MP3 (Full Episode)
Hosted By
Cutting-the-curd
Sponsored by
Edw116_150x150_042910sm
On this week's Cutting the Curd, Anne and Sophie are talking about cooking with cheese! Joining them in the studio today is Sarah A. Maine of Saxelby Cheesemongers and the website RecipeRelay. Hear about Sarah's unique website that encourages readers to alter recipes and spread them across the globe. Also joining Anne and Sophie is Lizz Spano, winner of Artisanal Bistro's Grilled Cheese Competition and The Grilled Cheese Experiment. Hear about Lizz's introduction to grilled cheese, and how it turned into a love and an expansive menu. Soups, salads, pizzas - every dish can be spruced up with a little cheese! So tune in, and learn how you can improve some of your favorite recipes with cheese. This program has been brought to you by Edwards.

"I think the interesting thing about cheese is that people don't use it as a main ingredient, but maybe more as a spice." --Sarah A. Maine on Cutting the Curd

"I always cook with the rind, as long as it's an edible rind." --Lizz Spano on Cutting the Curd


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