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First Aired - 02/26/2012 03:00PM Download MP3 (Full Episode)
Hosted By
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Sponsored by
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This week on The Morning After, Jason Colucci sits down and chats with Bob McClure of McClure's Pickles. Find out what made start pickling and how his Midwestern upbringing helped bring him there. Also listen in as Jason chats with Sarah Keough and Ralph McGinnis, the duo behind the artsy food-zine "Put A Egg On It". Finally, listen in as Jason and The Morning After teams makes their Oscar predictions. This program was sponsored by S. Wallace Edwards & Sons.

"I think we set out to make a limited print object. We spend a lot of time talking about what we're going to do online, and it will likely be under the same umbrella but different."

--Sarah Keough of Put A Egg On It on The Morning After


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First Aired - 02/13/2012 02:00PM Download MP3 (Full Episode)
Hosted By
Snacky-tunes
Sponsored by
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This week on Snacky Tunes it's time for another trend report with TimeOut New York's own Jordana Rothman. Tune in as she joins hosts Greg and Darin Bresnitz for a recap of last years trends--see what scored (local distilleries) and what flopped (tiki bars). Wanna know what is gonna be trending in 2012? We won't spoil it here but be sure to be look out for the NoMad, light coffee roasts, modern Jewish food, and Pok Pok among other things. So listen up and get on the inside and with this exclusive episode of Snacky Tunes. This episode is sponsored by Whole Foods Market.

"Restaurants have kinda flaunted the rules. We're paying less attention to what a western Continental restaurant should be like."

"I think a lot of new breweries and microbreweries focus on innovation and technology rather than consistency and Bronx Brewery can be commended for focusing on one thing"

"Dark roasting came out of the west coast and it was something that was used to char and mask the flavors of sub-par beans."

"I think that 2012 has been set up to be a year of personal restaurants, I think we are going to see idiosyncratic talents come to the fore."

"Everyone needs to chill out about the Time's [restaurant critic] seat, things change over time."

--Jordana Rothman of Time Out New York on Snacky Tunes


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First Aired - 09/28/2010 05:00PM Download MP3 (Full Episode)
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This week on Beer Sessions Ray and Jimmy (plus the multi-talented Dave Broderick of Blind Tiger) sit down with an all-star cast of beer aficionados and creators. David Geary, the "dean of American craft beer", comes through the studio to talk about brewing in Scottish castles and accessing the most secretive spots of the craft beer universe. Dann Paquette and Martha Paquette talk about being "nomad" brewers: borrowing other brewer's facilities late in the eve to mash and brew...plus they discuss their heavily-researched historical reproduction beers and what beer making was like in the 19th century.

Photo 1: The famous Geary London Porter, Photo 2: Dann Paquette and Martha Paquette of Pretty Things

Jump to Segment:
Tags:
Beer Sessions, Jimmy's No 43, Jimmy Carbone, Heritage Radio Network, Ray Deter, d.b.a., Dave Brodrick, GreatBrewers.com, David Geary, London Porter, D.L. Geary Brewing, cask ale, The Old Toad, Portland Maine, Peter Maxwell Stewart, Samuel Smith, Scottish Breweries, Scotland, Bass, David Bruce, high gravity beer, Ringwood, Alan Pugsley, Newman's, Albany, New York, Microbrewers Conference in 1987, fewer than 30 micro-brewers in the country at that point, predictions for the future of beer, the business of beer is vibrant, Pabst Blue Ribbon, craft brewing, business is diluted, 1800 craft breweries right now, there were 16 craft breweries in 1983, exponential growth, 25-28% of the beer in Portland Maine are craft beer, Luke's Lobster, Spuyten Duyvil, do the number of taps matter in a bar?,
Tags:
Porter is a uniquely London style beer, originated in the late 18th century in the Shoreditch region of London, Porterhouses, mild brown beer, very low in alcohol, school children drank it, the malt was unrefined, pot roast, 4 years ago the New York Times blind tasted 30 porters, Geary's was considered the best Porter in New York, London Porter, distinctly late 18th century London style, what's the difference between a stout and a porter?, roasted barley instead of malted barley, the water sucked a hundred years ago, the beer today tastes better than it did then (probably), high concentrations of hops, some recipes go upwards of nine lbs per barrel of hops, Ron Pattinson, carmelization, old-fashioned flavors, long ago they could not measure alpha acids in hops, we have careful control over ingredients these days, chemical studies, David hated his own Imperial IPA, Blind Tiger Event tomorrow, NYC Brewer's Choice Thursday night, Good Beer Seal, home brew pairing,

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