S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
PUNCH Radio
The Whole Shebang
Edible Alphabet
PAST PROGRAMS
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
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On today’s WORD OF MOUTH SUMMER 2014 MAD SYMPOSIUM RETROSPECTIVE, Leiti brings listeners unedited conversations she had with top food folks she ran into from all over the world while in Copenhagen. This year the two day gathering of the world’s best food folks put on by Rene Redzepi and the Noma team was themed WHAT IS COOKING. Speakers ranged from farmers, journalists, a judge, a philosopher and chefs like this year’s MAD curator Alex Atala from Brazil, David Chang, Roy Choi, Jeremiah Tower, and Pierre Koffman, who was the boss of the likes of Gordon Ramsey and Marco Pierre White. Tune in and hear these conversations! This program was brought to you by The International Culinary Center

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On today’s WORD OF MOUTH Leiti Hsu is reporting from Copenhagen, Denmark! She's in town for #MAD4, the fourth annual MAD Symposium. She's chatting with Matt Orlando, chef/owner of Amass Restaurant. Matt is from San Diego, and somehow ended up at NOMA before opening his own restaurant. Matt shares his story and culinary journey with listeners and gives some insight into the process of opening a restaurant abroad. Also hear what it was like cooking for René Redzepi in the early days of "new nordic cuisine". This program was brought to you by Of a Kind.

"We were trying to do something nordic that had never been done before. We wanted to embrace the terroir. when's the last time a cuisine was created? René Redzepi created his own cuisine." [39:00]

--Matt Orlando on WORD OF MOUTH


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Hosted By
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This week on In the Drink, Joe Campanale is joined by Grant Reynolds, Wine Director at Charlie Bird. Grant began his career working in restaurants in his hometown of Lake Placid, New York. His passion for wine took him to Piemonte, Italy, where he lived for a year before returning to the United States to attend the University of Colorado. While in school, Grant worked in various restaurants and eventually found himself at to the renowned Frasca Food and Wine where he spent three years working on the floor as a sommelier under the influence of wine greats Bobby Stuckey and Matt Mathew. During Grant’s tenure, the wine team was nominated three times for Outstanding Wine Service by the James Beard Awards. After graduating, Grant went on to pass the Advanced exam with the Court of Master Sommeliers, worked harvest at Domaine Dujac in Burgundy, and spent a few months at Noma in Copenhagen. In January 2013, Grant moved to New York City and began working for Grand Cru Wine Consulting under the leadership of Robert Bohr. He joined the Charlie Bird team in February 2013 and created the restaurant’s wine list with Robert. Less than a year after the opening of the restaurant, Grant was promoted to Wine Director. Grant was one of the finalists of the TopNewSomm competition, which recognizes excellence in the industry. He is one of the youngest Advanced Sommeliers in the country. This program was brought to you by Michter's

"We have a very short wine by the glass selection and that's intentional because we often have wines open. We don't have a Chardonnay by the glass, but chances are we'll have white Burgundy by the half bottle." [20:00]

--Grant Reynolds on In the Drink


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