The Morning After
Re-run 3-4pm EST
First Aired - 06/27/2011 01:00PM
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This week on the Naturalist welcomes the head garderner of Roberta's Restaurant Melissa Metrick to talk about small-scale gardening and explain more about the gardens in the backyard and on the roof of the radio station that help provide the restaurant with essential ingredients for their delicious food. Later on, Bernie is joined by his partner, Janet, who reveals how she got her own little garden in Central Park. This episode if sponsored by Cain Vineyard & Winery.
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Episode 78 - Melissa Metrick (17:09)
Tags:
The Naturalist, Heritage Radio Network, Bernie Wides, Janet David, Melissa Metrick, Roberta's Restaurant, gardening, Americorps, pesticide free, organic fertilizer, sustainable gardening, hoop houses, baby greens, bitter dandelion greens, dill, honey, saltwort, sea pickle, Mirarchi Carlo, Eagle Street farm,To comment on this episode click here. There are currently Comments
Debuts At - Unscheduled
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Roberta's Head Pizzaiolo Anthony Falco with his step-by-step tutorial on how to make a Roberta's/Neopolitan hybrid pizza at home with an oven and frying pan.
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What Kind of Pizza We're Making (3:59)
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pizza, do-it-yourself, Anthony Falco, history, beginnings, craftmanship, Sicilian origins, heat source, wood-burning oven, no pizza stone, prep time, New York Times Rated pizza,Ingredients 101 (12:22)
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pizza, flower, water, salt, leavening agent, Caputo Flour, unbleached, don't stress ingredients, recipe for one ball of dough for one pizza, change measurements accordingly for multiple portions, New York City tap water, kosher salt, sea salt, Fleischman's Active Dry Yeast, sauce, cheese, San Marzano, pelati, toppings, consider what your toppings are bringing to the pizza, steel or cast iron frying pan,Preparation: Baker's Math (15:08)
Tags:
baker's math, 60-65% hydration rate, recipe for one ball, scale, 160 grams flour, about a cup, 100 grams water, 5-6 grams salt, 15 grams leavening agent, incorporate dry together: salt and flour, add yeast to tepid water, slowly add flour to water, mix for 1 minute, autolyse, let sit for six minutes, will feel like dough, make ball and let rise, cover and place in refrigerator for six to seven hours, should double in size to a grapefruit size, preheat oven to 450, no pizza stone necessary, coat frying pan in olive oil, flatten ball out, add sauce cheese and toppings, move up or down in oven depending on what part is cooking faster, be flexible, start on middle rack and then check bottom, move up or down, add a hard cheese and olive oil on finish,To comment on this episode click here. There are currently Comments
First Aired - 09/10/2009 04:30PM
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On this week's installment of Will Communication: Will Goldfarb and Roberta's co-founder Brandon Hoy attempt to get at the genesis of Roberta's, its future, and the 'X' factor in its success.
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The Birth of Roberta's (12:35)
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Brandon Hoy, Roberta's, wines featured at Roberta's, call in 718-497-2128, Roberta's open for 19 months now, Roberta's backyard, how did a thriving restaurant emerge in this space?, Brandon Hoy and Chris Parachini built Roberta's themselves, took a year to build Roberta's, how was HRN born in Roberta's backyard?, do-it-yourself restaurants, casual dining, fancy food relaxed atmosphere, Picnick,Brandon Hoy's Career as a Restaurateur (13:00)
Tags:
Brandon Hoy, Tekserve, beginning of Brandon's career as a restaurateur, Royal Oak, Chris and Brandon met as bartenders at Royal Oak, no formal business plan when Roberta's was conceived, Roberta's named after Chris' mother, pizza oven sourced directly from Italy, trend in modern cookery towards using thickeners, what is the X factor in Roberta's success?,Brandon and Will Take A Break from Beer Funneling to Not Answer Questions (12:52)
Tags:
action radio, beer funneling, Brandon and Chris never imagined Roberta's would be so successful, make a place you would imagine yourself wanting to hang out, clubhouse atmosphere, Roberta's: hang-out place for foodies but not celebrity restaurant, exceptional food, Columbia County Fair, Zak Pelaccio's Woodstock Farm, how does Heritage Foods contribute to the quality of American dining?, Roberta's: Brandon and Chris' first restaurant,To comment on this episode click here. There are currently Comments
