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First Aired - 04/18/2012 11:00AM Download MP3 (Full Episode)
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Taste-matters
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This week on Taste Matters, Mitchell Davis is joined by Kate Krader, restaurant editor for Food & Wine Magazine. Find out how the magazine's Best New Chef program has consistently been ahead of the curve and what trends Kate predicts in restaurants moving forward. Tune in as Mitchell and Kate talk about everything from the cell-phone food photo phenomenon to Pavlovian responses to food in a global context. This program was sponsored by White Oak Pastures.

"I appreciate what chefs have done with burgers, but burgers have their limits and there is so much more you can do with sandwiches."

"As a chef, you don't want to watch somebody letting the food get cold while they take photos on their phone."

"Being in Copenhaggen is like being in a Marimekko store 24/7."

--Kate Krader, restaurant editor for Food & Wine Magazine on Taste Matters


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First Aired - 08/23/2011 03:00PM Download MP3 (Full Episode)
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The-food-seen
Sponsored by
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On today’s THE FOOD SEEN, photographer Ditte Isager, captures a “time and place in Nordic cuisine” at the top restaurant in the world, Copenhagen’s Noma, for it’s subsequent cookbook. How do her Danish roots and familiar relationship with Chef René Redzepi, translate onto the page. This episode was sponsored by Cain Vineyard & Winery.


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First Aired - 01/08/2014 12:00PM Download MP3 (Full Episode)
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Chef_s-story
Sponsored by
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Joel Viehland is combining Southern flavors with Nordic precision at Community Table in Washington, CT. Born in Chicago and raised in Milwaukee, Joel cut his teeth in a number of kitchens before making is way to Gramercy Tavern. Tune into this edition of Chef's Story to hear why Joel was fired from Gramercy Tavern, and how the experience motivated his desire to work in small kitchens and forge his career as a chef. Hear how Joel learned to love Southern and Nordic food through his work in New Orleans and the esteemed Noma. Joel dives into the connection between memory and flavor; find out why authenticity in the kitchen can be tied to childhood food revelations. Don't miss this week's edition of Chef's Story with Joel Viehland! Thanks to our sponsor, Cain Vineyard & Winery.

photo via Connecticut Magazine

"When you first move to New York when you're young, you don't really know where you are. It's going to take at least two years to really figure out who you are." [20:00]

"A lot of chefs don't get the time to develop their palate properly." [26:20]

"In New England, we have a fairly long winter with three months of growing season... I have to root cellar so much stuff. I need to pickle, preserve, and cure, and this is stuff I learned from Noma." [44:00]

"If you don't cook with flavors from your childhood, you have no frame of reference." [45:00]

"I want people to feel healthy when they leave. I want them to feel better when they leave than when they came in." [48:10]

-- Joel Viehland on Chef's Story


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