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First Aired - 05/10/2009 12:00PM
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Ingredients of a Sustainable Business with guests: Paul Arenstam of Hotel Vitale in San Francisco, Cathy Whims of Nostrana in Portland, Sarah Barber of Frankies Spuntino and Prime Meats in Brooklyn, and Kate Sanzin of Balthazar in NYC
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Introduction and Show Summary with Patrick Martins and Katy Keiffer (4:59)
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the art of sourcing and foraging sustainable ingredients,Sourcing with Cathy Whims: Owner of Nostrana of Portland (14:08)
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strawberries, local, value, organic, Farmers Market, New Potatoes, economics of sourcing local, knowing your producer, whole animal challenges, buy lesser cuts to help farmers, ground meat, National Cattleman's Beef Association, James Beard, food carts, spirits, Portland restaurants, oregon, butchers, frugality,Sourcing with Paul Arenstam of Hotel Vitale Joie de Vivre Restaurant Group (7:32)
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San Francisco, Hotel Vitale, Restaurant Americano, Farmers Market, restrictions on food costs for chefs, leverage buying, contracts with prodcuers, market as a guide, Hearst Ranch, Ferry building, menu changes, regional foods, staple ingredients, competition amongst vendors for chefs, strawberries and mother's day, growing season, budgeting, seasonality, luxury, small distributors and farmers, availability,Forager Sarah Barber of Frankies Spuntino and Prime Meats of Brooklyn (7:27)
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helps the busy chefs, procurement system, UC Davis, International Agriculture Develpoment, genetic diversity of food crops, worked with Mexican farmers for thesis, bean corn and squash mixture, new systems, volume is a challenge, develop a new network, producer relations, Lancaster Farm Fresh, organizing Pennsylvania Amish farmers, Forager, buyer, Sourcing, pricing, negotiating, volume,More with Sarah Barber and the Future of Sustainable Sourcing (7:19)
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growing season, whole animal, primal cuts, allocate resources of the kitchen, sausage making, investment in labor for whole animal buying, equipment and commitment is key, architecture for whole animals at Prime Meats, shift of food conciousness, art of butchery, produce, fresh, local, seasonal, dairy, meat, abundance, costs, economics, curing,Kate Sanzin and the Balthazar Buying Philosophy (8:18)
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performance, French, standards, lifestyle, New York Times, blind taste test, dog food versus pate and fois grois, fast food still dominates industry, great staff, everywhere and nowhere, diverse clientele, Keith McNally, accessibilty to all consumers, price point, All involved need common understanding of restaurant's mission, controlled chaos, restaurant experience transports diners, legistlating quality, Italian, Pursuit of Happiness,Trees not Trash with Kate Gilliam and Cory Mason (4:09)
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plant trees, community involvement, love your NYC block contest, nominal grant for Bogart street, people represents safety, Buschwick Library garden project, devoid of trees, 100 trees planted to date, Parks Department as ally, The sprout Home, A million trees NYC, benches, Bloomberg, exposure, www.treesnottrash.org, donationS,To comment on this episode click here. There are currently Comments
First Aired - 01/17/2010 12:00PM
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Sam & Jimmy come by to talk beer, scandals and everything between. Also on the show, chef Nate Appleman.
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The Main Course Introduction (11:40)
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Patrick Martins, The Main Course, Katy Keiffer, Salumi, Sam Edwards, Jimmy's 43, www.jimmysno43.com, Hearst Ranch, Brian Kenny, zebra meat, horse meat, Newt Gingrich, Bill Clinton, Monica Lewinsky, Elliot Spitzer, Leaping Waters Farm, Jefferson Davis Highway, Benedict Arnold,Hot 80 Year Old Women, Human Waste & Steamed Beer (26:40)
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politics, Republicans, Democrats, George W. Bush, Haiti, Jimmy's 43, beer certification class, Samuel Merritt, Civilization of Beer, www.civilizationofbeer.com, walk in refrigerator, burp castle, cookoffs, Julia Child, melted gelatin, Nick Solares, Theo Peck, Betty Fussell, the hottest 80 year olds, night soil, human waste, what can brown do for you?, UPS, yeast, living beer, unfiltered, steam beer, Frederick Louis Maytag III, Fritz Maytag,Whole Animal Cooking, Pizza Trends & Beer Pairings (20:00)
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Salumi, Nate Appleman, butchering, whole animal cooking, boxed meats, beer pairings, strip steak, porterhouse, short ribs, Heritage Foods USA, sustainability, slaughterhouse, slaughtering, whole hog, Brooklyn Brewery Local 1, wood fired ovens, manipulate a fire to do what you want it to do, Neapolitan pizza needs 750-800 degrees, I wanna make a pizza that anyone can enjoy, Sal & Carmines, Ray's Pizza, Joe's Pizza at Bleeker St., South Street Seaport, II Brigante, chuck roll, National Cattleman's Beef Association, off cuts, difficult cuts, braising, frying, sauteing, new cuts, Freeman's, www.freemansrestaurant.com, wood is abundant in California, almond wood, Asian Longhorned Beetle, Newman Farm Pork Products, www.newmanfarm.com, Berkshire pigs, Ancient White Park, ground beef, local farm raised meats, Carlo Petrini, Slow Food, gastronomic quality, local sausage week, Union Square Market, green market, maple smoked kielbasa, lamb sausage, Flying Pigs Farm, www.flyingpigsfarm.com, there are not enough slaughterhouses in the Northeast, regionality, Virginia, North Carolina,Scandals of the Noughts & Changes in Our Food System (26:40)
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scandals, Jimmy's 43, Heather Mills, Mia Farrow, Mary Kay Letourneau, abstinence only education, liberal run media, Elliot Spitzer, Gary Hart, Jim McGreevey, John Edwards, Mark Sanford, Robert Johnson, the rise of craft peer, public awareness of food systems, Patio Dining, Sarah Jenkins, green market, homemade pasta, Michael Pollan, the 100 mile dinner, regional approach, Snail of Approval, Medieval food history, the word Tavern has been hijacked, peco.peco.com, Hiroshima pancake, miso oden, Christian Slater, Martha Stewart, Tom Brady,Show Wrap Up: Cicerone Certification Program & The Civilization Of Beer (30:00)
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Armandino Batali, www.salumicuredmeats.com/, Riverside Drive, what was New York like 100 years ago, transition of this city over 100 years, children factory workers, return to artisinal food production, home wine making, DIY movement, The Good Beer Seal, in 1978 Jimmy Carter passed a law allowing home brewing of beer, Jack McAuliffe, consolidation of the brewing industry, Pabst Blue Ribbon, Cicerone Certification Program, The Great American Beer Festival, www.cicerone.org, online test to become a certified beer server, beverage industry, Slow Food Nation, Carlo Petrini, education, if you know it you have a duty to teach it, gastronomes, Islam is taking over Christianity, birth control, the Vatican, women were the first brewers, monks, Jeerleaders, Dogfish 90 Minute IPA, Brooklyn IPA,To comment on this episode click here. There are currently Comments
First Aired - 01/09/2011 12:00PM
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Patrick Martins & Katy Keiffer start the Main Course off on an excellent note for 2011 with the world-renowned food writer and author Florence Fabricant. Florence needs no introduction to those who know anything about the culinary scene in New York City. She is the author of 11 cookbooks and has been writing for the New York Times for almost 40 years. Tune in and eavesdrop on a very special conversation on past, present and future trends in the food world. Also on the show, Sam Edwards, Marissa Guggiana, Laura Martin, Brady Lowe and Steve Pope. This episode was sponsored by our good friends at Cain Vineyard & Winery. For more information visit www.cainfive.com
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The Main Course Introduction (6:20)
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Heritage Radio Network, Cain Five, www.cainfive.com, The Main Course, Patrick Martins, Katy Keiffer, Katy just met with Temple Grandin, today's guest, Florence Fabricant, author of 11 cookbooks, New York Times food writer, New York food legend, food trends,Discussing Trends with Florence Fabricant (24:30)
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Florence writes Food Stuff and Off the Menu, she contributes to Diners Journal, she gets swamped with mail and food items, 20 years ago a new mustard would be exciting, nobody knew about the virginity of olive oil 30 years ago, article in 1977 about goat cheese, wasn't very popular, the market is flooded now, Florence would quit right now if she didn't think new and exciting things were happening all around, some young adults are taking etiquette courses, Dear FloFab, table manners, setting the table, cloth napkins, trend towards examining the socialization of eating and dining, there's a spillover to the restaurants, it's thanks to chefs that we have arugula in the supermarket, chefs seek out ingredients and bring them to the mainstream, chef driven trends, eating out is no longer a dichotomy between very cheap and very expensive, Chicago is a better place for Avant-garde food, Las Vegas cuisine, Julian Serrano, Michael Mina, Charlie Trotter, New York Times as an institution, most blogs are not edited and vetted, people don't realize that most information online has not been fact checked, food television is less of a teaching tool and more of a sport now,More with Flo Fab (30:45)
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restaurant trends are a pendulum swing, Hurricane Club, throwback tiki lounge, Colicchio And Sons, Roberta's, did not buy materials from high end suppliers, they just got their full liquor license, people are reexamining what sorts of foods people ate centuries ago, a return to roots, sous vide trend, slow cooking, no brainier entertaining, duck magret recipe from Florence, meatballs and mac and cheese from scratch, fast food vs slow food, The Meatball Shop, Daniel Holzman, improving the quality of fast food, butchering trend, regional food and elitism, bringing home economics back into the public schools, teaching kids how to cook, TV dinners, German food is coming back, nose to tail eating movement, Eastern European food traditions, old New York food institutions, Patricia Fabricant, www.patriciafabricant, www.pattyfab.com, cookbook design, Elizabeth David, Jean Hewitt, Craig Claiborne, recipe measurements,Sam Edwards Segment: From Commodity to Specialty (9:16)
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Sam Edwards, S. Wallace Edwards & Sons, 3rd generation curemaster, making the switch from commodity to specialty pork, breed specific, pasture raised, hormone free, how has this trend accelerated, farmers in Virginia started doing contract hog raising for larger packing houses, it was tough to make a living, economics of commodity to specialty, you lost 50% of the weight in the curing process, if you taste them side by side there's no question that heritage breeds taste way better,Marissa Guggiana, Author of "Primal Cuts" (8:36)
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Marissa Guggiana, Primal Cuts, respecting the butcher, she ran a meat plant, she's been on the same journey as the subjects of her books, trying to make a profitable business out of selling locally raised meat, hearing the different solutions is exciting, Nick Fantasma, Paradise Locker Meats, charcuterie, whole pigs, value added products at restaurants, creative solutions to get rid of the whole animal, most traditional cuisines use whole animals, Dickson's Farmstand Meats, using off cuts, National Cattleman Beef Association, added value cuts, hanger steak, www.primalcuts.net, book is available wherever books are sold,Laura Martin, Author of "Green Market Baking Book" (8:28)
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Laura Martin, Green Market Baking Book, Patrick Martins wrote the forward, baking locally, you can't use refined sugars, natural sweeteners, baking is the heart of the kitchen, brown rice syrup, innovative locally sourced recipes, Gluten-Free, http://www.greenmarketbaking.blogspot.com,Brady Lowe, Founder of Cochon 555 (12:20)
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Brady Lowe, Cochon 555, www.cochon555.com, Taste Network, 10 city tour, kicks off in NYC on January 23rd, heritage breeds have built a highway for people that want quality, 5 breeds 5 chefs 5 wines, Katy is queen of the meat heads, competitive and education elements, pig breakdown demonstrations, diversifying pasture and plate, breed characteristic guide, Primal, Protein University, Jan 23rd @ the lighthouse, tickets are $125,To comment on this episode click here. There are currently Comments
