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First Aired - 06/13/2010 12:00PM
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This week on The Main Course Patrick and Katy sat down with Robert Stehling of Hominy Grill in Charleston SC, Jason Colucci of Pulino's NYC & Steve Jenkins of Fairway Market.
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The Main Course Introduction (10:26)
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Patrick Martins, Katy Keiffer, The Main Course, Heritage Radio Network, Hearst Ranch, Roberta's, Steve Hearst, Heritage Foods USA, Dennis Hopper, Hoosiers, Gene Hackman, all the bars have been packed with World Cup fans, New York City Food Film Festival, www.nycfoodfilmfestival.com, Oyster Shuck and Suck, the point of the festival is to taste what you see on the screen, George Motz, Hamburger America, pigs blood popsicle, Cherryholmes,Robert Stehling of Hominy Grill in Charleston, South Carolina (19:48)
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Robert Stehling, Hominy Grill, Charleston, low country region, rice culture, colonial period, cash crop, Robert is from North Carolina, http://www.hominygrill.com, white flint corn, grits, Anson Mills, traditional grains, heirloom seeds, all work done by hand, Southern traditional is very seasonal, Robert tries to work with local traditions, historical traditions, menu items at Hominy:, fried chicken, chicken country captain, boggs, Indian influence in Southern cuisine, curry came through the English, Cajun history, Creole, mixing of culture and races, Jambalaya, shrimp and grits, the big nasty, Charleston is driven by tourism, the food revolution is new to Charleston, open farmland is a problem there, rooftop farming, Department of Health can create problems, there is more oversight in other states, rule driven policy, it's impossible to monitor things in New York City,Jason Colucci of Pulino's (21:41)
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Cherryholmes, Jason Colucci, manager, Pulino's Bar & Pizzeria, New York City, sourcing from farms, Nate Appleman, a lot of the staff at Pulino's moved over from San Francisco, A16, Jason makes relationships with farmers during the off season, local ingredients, planning accordingly, the big guys are actually playing ball, they are buying more local stuff, food costs are lower when making pizza, Corton, Guy Jones, Blooming Hill Farms, Pulino's brings in a half a steer a week, dynamic menu, educating the consumer, Pat LaFrieda, Heritage Foods USA, Pulino's does their own charcuterie, nothing gets wasted, whole animal cooking, did Nate bring in his own philosophies?, long work hours, reality TV show wrapped in a kitchen, Robert wishes it was as easy as shutting off a TV, a great team always branches off into different places, the theater of Keith McNally, Balthazar,Robert & Jason Explain Their Respective Restaurant Hierarchy & Culinary Backgrounds (19:58)
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Jason grew up in Staten Island, Patrick's mom visited Pulino's, Punlino's has a staff 75-100, restaurant hierarchy, restaurant kitchens are like military war fields, when you start questioning people you work for you should probably leave, chef as director and manager as a producer, finding small farms and keeping it a secret, survival of the firstest, Hominy Grill has 50 employees, a very big small restaurant, Robert is the owner and the head chef, Robert has always been a cook, he had a brief art school career that led to a dish washing gig, Crook's Corner Restaurant, Bill Neal, Arizona 206, Brendan Walsh, Sign of the Dove, Roberta's, humble setting and fantastic food, being a chef gets you a passport, you can always get a job somewhere, Katy was a butcher, project oriented vs repetition, long hours in the restaurant world make other things hard,Heritage Cooking with Steve Pope: (10:42)
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Steve Pope, Heritage Cooking, Good Shepard Poultry, collecting cookbooks, in the early 1950's there was a huge change in the technique of cooking poultry, every once in a while Steve will buy a commercial bird to remind him of the trade offs, taste is great with the Heritage bird, Heritage birds live longer and develop better, we have removed natures gifts through genetic engineering, good old fashioned chicken salad, vidalia onions, www.heritagechef.com,The One & Only Steve Jenkins Returns! (20:39)
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Steve Jenkins, Fairway Market, a new store opened in Paramus, another new store opened in Pelham, people in New Jersey aren't as nice as New Yorkers, Red Hook is the gold standard of how wonderful it can be to open a store, the people were happy Fairway was there, Steve overestimated how big the wine store would be, the Fairway model stays the same store to store, Scott Stringer, Fairway bans shoplifters, security guards and cameras monitor it, communal salad bar, BP oil spill, the ocean will never recover, wildlife and vegetation is resilient and will recover, back to Fairway:, how do you keep each store consistent?, every time a new Fairway is opened the quality and excitement is diluted, you cannot maintain the edge you have when you first open, there's too much going on, if you continue to promote and inspire from within you can maintain the passion that made you successful in the first place, Fairway has always been old school, Steve is always out on the floor, every business is destined to become a bunch of blockheads, when you hire from outside it changes the flavor of who you are, supermarket mafia,More with Steve Jenkins of Fairway Market (22:26)
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America needs to do a better job of promoting world soccer, World Cup, Steve is fascinated by the craft of being a good referee, everything is corrupt in Italy but the ref, Barcelona, Steve sources olive oil from there, it's cheaper and easier to have them truck stuff to Paris, Fairway is going to open on the East Side, the neighborhood is changing, reminiscing on old New York staples, there were no good ingredients for people to cook with until Dean & Deluca, stores for people who want to cook, Fairway has the greatest ingredients in the universe, fruit & vegetable stands, Korean markets, gastronomy is still it's own science, Fairway on the Upper West Side had a huge impact on peoples food choices, why has Queens been slower to develop, Donald Manes, grocery stores that cater to realistic sensibilities, prices are kept low, Fairway had good cheese and olive oil before other markets,Show Wrap Up: Flying Pigs Farm News (6:20)
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Erin Fairbanks, Flying Pigs Farm, rare breed Heritage pigs raised year round, New York Times article that highlighted Flying Pigs Farm, Kim Severson, Farm Camp, keeping the price of camp accessible, Erin worked as a line cook in the city, kickstarter, www.farmcampnewyork.org, for every $9000 they raise they will offer another Farm Camp,To comment on this episode click here. There are currently Comments
First Aired - 10/05/2011 11:00AM
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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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Taste Matters: Laurent Gras (17:11)
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Taste Matters, Mitchell Davis, James Beard Foundation, Heritage Radio Network, Keith McNally Restaurant Group, Minetta Tavern, Pulino's, Balthazar, Laurent Gras, 11 Madison Park, Michelin Stars, cooking for chefs, open kitchen, value, price points, experience of dining, quality of ingredients,To comment on this episode click here. There are currently Comments
First Aired - 08/08/2010 12:00PM
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This week on the Main Course Mike Edison and a telephonic Patrick Martins hosted "hambassador" Dan Purdy (of Purdy Foods), Jason Colluci (of Pulino's) and Matt Hamilton (of Belcourt) for a round table discussion on the golden-era of food television, if and when sustainability will become the norm, and the most popular food items in America. Do not miss this inside look at the trial and tribulations of chefs and the deliverymen that tirelessly serve them. Plus Steve Pope stops by with some tips on food for the hottest days of the year.
Photo 1: Pulino's Bar & Pizzeria, Lower East Side of Manhattan. Photo 2: Classic Dr. Seuss Bone-In Ham. Photo 3: Purdy Foods
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The Main Course Introduction: Hambassador Dan Purdy of Purdy Foods (12:48)
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The Main Course, Cherryholmes, Patrick Martins, Patrick is stuck in Great Barrington, Mike Edison, www.mikeedison.com, Jason Colucci, Pulino's, Matt Hamilton, Belcourt, Dan Purdy, Purdy Foods, Dan is a hambassador, ham all sourced from New York State, no nitrate curing, hickory smoked, cured for 8 to 10 days, smoked for 24 hours, ham on pizza, prosciutto and arugula style pizza, prosciutto cotto, pineapple and ham pizza, when does a pizza cease to be a pizza, what makes a ham bad?, people don't know the difference between hams, Mike likes Dr. Seuss hams,Seasonal Produce, Sourcing Locally & The Many Personalities of Food Distributors (19:37)
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Ben Sargent, Catch It Cook It & Eat It, Heritage Radio Network, Fairway Market, Scott Gold, The Shameless Carnivore, Scott is from New Orleans, gulf coast oil spill, po' boy, invented due to a labor dispute, transit union strike, contaminated seafood, we don't know how wide it will spread, BP doesn't seem to be trying particularly hard to clean it up, Susan Spicer, restaurants filing suits against BP, tar balls look solid but they leave an oily residue, testicle festival, LeRoy Knuckles, squirrel and dumplings, Americans have been eating squirrel for a long time, Bayona,Oysters, Food Myths & Cooking Temperature (21:23)
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don't eat oysters in months that don't have an R in them, don't eat braised cuts in winter months, which weird rules are true and which aren't, there is more bacteria in water when its warmer, oysters spawn when they reach a certain temperature, Americans used to deplete oyster beds when they were spawning, so it became a rule based on getting sick rather than depling oyster beds, oysters are soft and mushy when they spawn, the best months to eat oysters are when the water is below 58 degrees, overcooked meat is inedible, pork legally can be considered fully cooked to 160 degrees, Matt cooked a loin to 128, can chefs get in trouble for suggesting lower temperatures than the USDA recommends, commodity pork campaign: the other white meat, beef recall, trim from Australia and Ukraine, Jason has been eating local beef, nutrition aspect to freshness of meat, New York is finally catching up to the West Coast in terms of sourcing locally, the infrastructure is still in its infancy, Joseph Bastianich, in New York people understand that the customer is not always right, the demand needs to be there in order for the source to commit, there is a great demand in New York, educated consumers, Dan chargers 2.34 a pound for his burger, the burger sells for $5, Dan is a wholesaler, he's the only one doing what he does, he has a network in place, most people try to find the most economically way to feed their families, supermarkets are a totally different battle, restaurants are much easier, mass production was born out of supermarkets,TV Chefs & The Golden Age of Food Television (20:16)
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what makes a great bacon egg and cheese sandwich, Mario Batali, Emeril Lagasse, Jeff Smith, Ultimate Cake Off, Rachel Ray, when was the golden age of food television, Mario's show was awesome, it wasn't dumbed down, it seemed like it was in real time, the audience asked informed questions, most of the people on the show worked in his restaurants, Julia Childs, James Beard, Michael Batterberry, Top Chef, it had it's time but TV caught up to it, what's the value of winning Top Chef?, if you're smart you can get a restaurant out of it, the most talked about show is Anthony Bourdain's No Reservations, Jamie Oliver, Iron Chef, professional wrestling meets food, Andrew Zimmern, Alton Brown, Gordan Ramsay, Guy Fieri, Food Network, tainted by what gets ratings now, why isn't there a show about slow food and sustainability, if a show doesn't get ratings it will get canceled,Show Wrap Up! (12:44)
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Roberta's, the AC is broke!, everybody's drinking beer to be cool, beer cocktails, Sixpoint Craft Ales, Budweiser is the only thing Mike Edison will drink in the shower, Budweiser is good for drinking when you're already drunk, at least you can say it's very consistent, beer on ice, Presidente is Dominican Corona, Mike Edison is not afraid of Pink wine, Rose, orange wine, Pulino's now delivers!,To comment on this episode click here. There are currently Comments
