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First Aired - 01/31/2010 02:30PM
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Cutting The Curd discusses pizza this week with Lara Pira and Founder of Pizza a Casa Mark Bello. The best pizza places in the tri-state area are revealed as well as the details of Pizza a Casa's new spot opening on the lower east side of NYC.
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Pizza at Home with Founder of Pizza a Casa (16:19)
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Roberta's pizza for the win!, good flavors and combinations, the famous Beastmaster, berkshire pork sausage, making pizza, Mark grew up in New York and New Jersey, went to College at Washington University and then Chicago for Graduate School and pizza options were limited to only Domino's and Deep Dish, started a pizza lab at home, restaurant pizza ovens are between 600 to 1100 degrees, home ovens can't compete, they max out at about 550 degrees, pizza parties that teach you how to create thin crust New York style pizza anywhere even, the Chicago natives in studio here today hate deep dish, mission of less is more, started business with friends in Chicago, started catering parties, Mark worked at Murray's cheese shop when he moved to New York, Mark Bello of Pizza a Casa, www.pizzaacasa.com, all kinds of pizza classes including kosher, new storefront, 371 Grand St near Essex street market in Manhattan, pizza self sufficiency class, the absolute necessity is a good baking stone about a half inch thick,When it Comes to Pizza the Simplest Things are Best (14:27)
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pizza in Germany, hard to chose a favorite pizza, Tottono's is Mark's favorite in Coney Island, still closed due to a fire, New Haven Pizza: Sally and Pepe's, Sally and Pepe's both use cornmeal, pizza making tradition, Margherita piazza from Neopolitan, Lombardi's first Neopolitan pizza in New York, the importance of the oven, Pizza a Casa soon to open on Grand street in NYC will have a Viking oven, Laura's smuggles ten pounds of frozen beef tripe and pig's feet home, Pizza a Casa set to open in March of 2010,To comment on this episode click here. There are currently Comments
First Aired - 11/07/2010 12:00PM
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This week on The Main Course Patrick and Katy talk to Matthew Weingarten of Sodexo about the important (and admittedly difficult) process of improving the food in our institutions: schools, museums, stadiums, and more. Next Chris Parachini, owner of Roberta's, stops by to talk about the myriad of projects he and the Roberta's team have going on--including a burgeoning catering wing and a new slice joint in the works. Joshua Sharkey owner of Bark Hot Dogs talks about what good hot dogs are made of, what not-so-good hot dogs are made of, and why minimalism is key to a great dog. Finally Patrick and Katy set off a new series exploring the food scene in cities around the US; food critic Tim Carman talks to them about Chicago hot spots and the diner that Obama made a mecca.
Photo 1: Matthew Weingarten, Photo 2: Chris Parachini, Photo 3: Joshua Sharkey (right)
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The Main Course Introduction: Matthew Weingarten of Sodexo (24:28)
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Heritage Radio Network, S. Wallace Edwards & Sons, The Main Course, Patrick Martins, Katy Keiffer, Matthew Weingarten, Executive Chef of Sodexo, sustainable sourcing, waste management, water usage, energy management, public school food, Patrick is sick of the school food talk, no win situation financially, we should focus on corporate cafeterias, private schools, Sodexo is a food service based company, community based services, a call to entrepreneurs: distribution is key!, there is population density in New York, it's hard for somebody new to break in, new processing facilities could help make regional networks, vertical integration, institutional change, Heritage Foods USA is working with Virginia Tech and Emory University,More with Matthew: Game Meats, Sustainable Recipes & The Sodexo Model (20:24)
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Inside Park at St Bart's, charcuterie, game meats, heritage cuisine, recipes don't last for 500 years unless they are sustainable, nutritionally economically and agriculturally, game birds, Sodexo, Better Tomorrow, Coroporate Citizenship, changing the landscape can be challanging, demographics study, cost of health care services, new food model, money for change has to come from somewhere, we need more investors, 10 years vision: financially stable sustainable model to deal with distribution chains that bring local foods and farmers into larger corporations, when Sodexo makes a change it's monumental, where can you eat Sodexo?, www.sodexo.com,Chris Parachini, Owner of Roberta's (19:54)
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Cherryholmes, Chris Parachini, Roberta's, has grown into a business, do it yourself movement, everybody at Roberta's makes their own job, how does Roberta's keep up with all the projects they have going on, the mobilization of Roberta's, the small projects don't supersede the bigger concepts, Brooklyn Grange, rooftop farm, you can feed a good amount of people with an acre, Roberta's is always a project or two ahead of what the infrastructure can support, growing the movement, Gabe McMackin heads the catering department, anything anytime anywhere, catering the Scope Art Festival, 30,000 people over 5 days, Chris's hobbies, sailing, behind the scenes at Roberta's, Josh Corey, he has more work than a human can do in a day, on site carpenter designer and handyman, development of the kitchen, Best Pizza just opened,Joshua Sharkey owner of Bark Hot Dogs (34:31)
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Joshua Sharkey, Bark Hot Dogs, price point is tough, product driven, hot dogs are an emulsified meat, at Bark they use three cuts for their hot dogs, pork shoulder pork jowl and beef shoulder, Josh thinks nitrates are essential for hot dogs, they preserve the meat and give you that pink color, natural casings to get the snap, there's no secret for cooking it, slowly roasted on the grill, finish it really hot, Polish butchers have really good stuff, www.barkhotdogs.com, new projects on the horizon,Tim Carman, Food Critic for Washington City Paper (15:00)
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Tim Carman, Food Critic for Washington City Paper, DC doesn't have a deep and abiding food culture, technically considered part of the south, transient culture, DC signature dish:, all over the map, Ben's Chili Bowl, signature restaurant of DC, soul food/diner, classic throwback diner, Jose Andres, is there a food quality change during administrations, independent restaurants have great relationships with local farmers in the DC area, institution food, cafeteria food, prepackaged food, tourist food along The National Mall, museum food, hot restaurants in DC, Penn Quarter, Cafe Atlantico,To comment on this episode click here. There are currently Comments
