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First Aired - 04/04/2012 11:00AM Download MP3 (Full Episode)
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This week on Taste Matters, Mitchell Davis chats with two world renowned North American chefs - Mark Ladner of Del Posto and Jonathan Gushue of Langdon Hall Country House Hotel and Spa. Tune in for a conversation on the causalization of both the restaurant scene and the world at large. What does service mean in 2012? How has modern fine dining adapted to the anti-white tablecloth movement? Hear their thoughts on these issues and also learn more about the upcoming Relais & Chateaux Grand Chefs Dinner. This program was sponsored by S. Wallace Edwards & Sons.

"Amenities seem to have fallen by the wayside. People realize they can have great delicious dining experiences without the trapping of service. It's somewhat disappointing, but also an interesting challenge to try and re-instill some of these values."

--chef Mark Ladner on Taste Matters

"Whatever the guest wants, the guest gets. That's the true guest experience."

--chef Jonathan Gushue on Taste Matters

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First Aired - 09/17/2009 05:30PM Download MP3 (Full Episode)
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On this week's installment of Will Communication: Will is visited in-studio by Kevin Pomplun of Picnick and Picnick Smoked. The pair talk about their days at Ryland Inn and about making the transition from fine dining to fast service.

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Debuts At - Unscheduled Download MP3 (Full Episode)
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Steve Olson is dedicated to the education and consultation of degustation for appreciation and celebration. He teaches, lectures, and writes all over the world about wine, beer, spirits, sake, and virtually any other beverage under the sun, discussing their integral cause-and-effect relationship with food as he preaches the gospel of his mission: making tasting fun by removing the intimidation factor and the pretense. Olson’s company, aka wine geek, specializes in beverage and service consulting, and has focused on the professional presentation of beverage education for the trade, consumers, press and the media since 1992. Olson may be best known to many for his restaurant and bar consulting, having designed the innovative beverage programs and service sytems for several nationally acclaimed operations, including the Relais Chateau, Mobil Five Star award-winning Mayflower Inn in Connecticut, New York City's #1 Zagat-rated restaurant, Gramercy Tavern, the Borgata Hotel Casino and Spa in Atlantic City, and the Adam Tihany-designed Summit at the Mobil Five-Star, AAA Five-Diamond BROADMOOR in Colorado Springs. His most recent venture are Isola, Hudson Lodge, Hudson Common, and Reserve Bar, each in Manhattan, where Olson and team act as beverage consultant to the Morgan Hotel Group in NYC. Tune-in to hear how much Steve values service in his restaurants, and which restaurant in the East Village Steve is partnering with right now. This program has been sponsored by Heritage Foods USA.

"Food has always been first. That's been my success key. I love food - and to me, it's not about our wine lists. It's about making the food taste even better than it already does when it leaves the chef's fingertips." [5:38]

-- Steve Olson on In the Drink

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