Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 10/14/2012 03:00PM
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This week on The Morning After, Jesse Kiefer chats with Chris Bradley, Executive Chef at "Untitlted", Danny Meyer's take on a coffee shop at The Whitney Museum. Chris recalls his days at Gramercy Tavern and explains how the Danny Meyer take on hospitality influences his work to this day. Also hear from Rosemary Gray of RS Productions and co-creator of Sherryfest, a multi-day celebration of sherry, involving educational seminars, producer dinners, in-store sherry tastings at participating wine shops, and a grand sherry tasting for the wine trade. Tune in for another awesome Front of House segment and some more additions to the fictional "Chardonnaise" menu. This program was sponsored by S. Wallace Edwards & Sons.
"It's hard to say no to Danny Meyer. I was glad to get a chance to open something with those guys." [8:55]
"It's a little cliche to think there's a front and back of the house divide. Not everybody has that attitude." [11:15]
-- Chris Bradley, Executive Chef of Untitled on The Morning After
"There's some gaps in knowledge of understanding about Sherry. People haven't had a lot of exposure to fine Sherry." [17:15]
-- Rosemary Gray, co-creator of Sherryfest on The Morning After
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Chris Bradley, Executive Chef of Untitled (10:11)
Tags:
Chris Bradley, Untitled, Danny Meyer, Union Square Hospitality Group, orwashers, front of the house vs back of the house culture, hospitality, Whitney Museum of American Art, seasonal cuisine,Rosemary Gray (10:21)
Tags:
Rosemary Gray, RS Productions, wine industry, Sherry fest, bodegas, Peter Liem, dinner events, Sherry by the glass, Spanish cuisine, pairings, Tia Pol,To comment on this episode click here. There are currently Comments
First Aired - 11/15/2009 12:00PM
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Katy Keiffer hosts the latest episode of the Main Course solo, as Patrick is still counting turkey's in Kansas City. Author Joanna Pruess comes by to talk about cast iron cooking & comfort food. Also on the show, Bob Lape & Rosemary Morse.
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The Main Course Introduction: Cast Iron! (18:33)
Tags:
Katy Keiffer, Patrick Martins, The Main Course, Hearst Ranch, Frank Riese, Bob Lape, Crain's New York, turkeys, Heritage Foods USA, http://www.heritagefoodsusa.com, Joanna Pruess, cast iron cooking, comfort food, The Griswold Cast Iron Cookbook: Timeless Recipes from America's Original Cookware Crafters, Griswald & Wagner, giant spiders, cast iron doesn't wear out, non stick variety, http://www.panman.com, David Smith, iron poor blood, roast beef, prime ribs, roasted potatoes, macaroni and cheese, bacon, tweaking old recipes, tamale pie, Paris, short ribs, Joanna was a food stylist, Alan Bat, Rosemary Morse, covered wagons going west, the clang that you heard was the Dutch oven or skillet,Changes In Publicity & Promotion (17:45)
Tags:
Seduced By Bacon, publicity, there are fewer newspapers and editors, freelancers, internet, websites, food media, different venues, Yonkers Raceway, Empire City, blogs, Rick Mansfield, bacon ice cream, public relations, nobody can promote better than the author, The Food Network, publishing houses, there is a division between celebrity chefs and cookbook authors, comfort food, seared swordfish over oriental noodles, Sicilian beef, Southern Italian cuisine can be influenced by North Africa, prunes, fresh cabbage, interconnectedness of the evolution of food along geographic lines, what's old is new, seasoning, lard, book signings, raspberry blackberry crisp, frittatas,Comfort Food & The Changing Restaurant Scene (5:31)
Tags:
cheeses, pates, duck necks, economy driven market, increase the public perception of value, giving the customer freedom, the move back to comfort food was necessary, copper skillets, oven roasted asparagus, poppy seed rolls, raisins, Ottoman Empire, paprika, Hungarians used yellow raisins for aesthetic reasons, Andy Smith, industrialization of food, Jaspers, Kansas City, an American turkey in France, French turkeys are like runway models long legged and flat chested, celebrating American holidays abroad, Brussels sprouts with bacon and pistachios, sweet potatoes with marshmallows on top, cauliflower,To comment on this episode click here. There are currently Comments
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The Farm Report: Didi Emmons (18:00)
Tags:
Erin Fairbanks, Heritage Radio Network, The Farm Report, Whole Foods Market, Renaissance Women, arugula, plant history, Didi Emmons, wild arugula, Eva Sommaripa, purple basil, dil, lemongrass, produce,Eva Sommaripa (17:22)
Tags:
herb pasture, fresh herbs, Whole Foods Market, rosemary, edible flowers, naked salads, salad dressing, harvesting, delicates, recipes, sunchokes, bisque, dumplings, bacon fat,To comment on this episode click here. There are currently Comments
