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First Aired - 07/11/2012 11:00AM
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This week on Taste Matters, Mitchell Davis is joined by nutritionist Kristy Lambrou and chef Jeremy Bearman of the renowned and nutritionally focused NYC restaurant Rouge Tomate. Hear how the phrase "Sanitas Per Escam" or "health through food" inspired the concept behind the restaurant and learn how gastronomy and nutrition live harmoniously in the kitchen at Rouge Tomate. Kristy and Jeremy debunk some nutritional myths and explain why duck fat makes a healthier pie crust than butter! From their cooking techniques to the sourcing of their ingredients, no stone is left unturned in their mission to re imagine what "health food" can potentially be. This program was sponsored by Hearst Ranch.
"We wanted to show that we could break the barrier between gastronomy and nutrition because the two are not so different."
"It's not that one ingredient is necessarily healthier than another, it's just knowing where and when to use it."
--nutritionist Kristy Lambrou of Rouge Tomate on Taste Matters
"A lot of restaurants are doing wonderful sourcing now, which is not new it's what we aim for. What makes it more nutritious is balance."
"When you think about breakfast or brunch as opposed to dinner, everybody has a set idea of what brunch should be. They want their eggs a certain way, hollandaise sauce, etc... dinner can be much more esoteric."
--chef Jeremy Bearman of Rouge Tomate on Taste Matters
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Healthy Tastes with Rouge Tomate (17:16)
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Rouge Tomate, restaurants, Kristy Lambrou, Jeremy Bearman, health through food, Sanitas Per Escam, SPE, farm to table, flavors, healthy ingredients, produce, cooking techniques, preserving nutrients, duck fat, fois gras, food media, antioxidants, health food, nose to tail produce,To comment on this episode click here. There are currently Comments
First Aired - 01/10/2012 04:00PM
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Erin & Brian are back! Tune into the first episode of Unfiltered in 2012 as the hosts of HRN's only wine show talk about some great holiday dinners and wine pairings they've had recently. Hear about Brian's upcoming trip to Austria and preview some of the wineries he'll be visiting. Later in the show, the gang taste a few bottles on-air and talk about the corresponding regions and stories behind the bottles. This program was brought to by The Barterhouse.
"Rome was my first love in the wine business because I could afford it."
--Brian DiMaco on Unfiltered
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First Aired - 02/24/2013 03:00PM
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What is 'natural wine'? This week on The Morning After, Jessie Kiefer sits down with Nick Gorevic of Jenny & Francois Selections to truly find out what that buzzword means. Find out how the French and Italian wine traditions differ in the natural wine category. In terms of taste, how do natural wines differ from conventional wines? Find out how American winemakers are delving into biodynamic wines, and learn how the philosophical works of Rudolf Steiner influenced the vineyard. Later, hear Jessie and Jen Tullock report live from the Eat, Drink, Bloody Mary Competition! What's on the menu at the Chardonnay's Oscar party? Find out on today's installment of The Morning After! This episode has been brought to you by Whole Foods.
"When there's very little sulfur in a wine, it's much more like a living thing and it's more alive." [11:15]
"The natural wine movement started as a reaction. In the 50s and 60s, people started using all sorts of chemicals and pesticides in wine production. Certain people saw the use of these chemicals and thought, 'No- this isn't how I want to do this; this isn't how my grandfather used to make wine.'" [16:30]
-- Nick Gorevic on The Morning After
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Front of House's Cat Rat (7:07)
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,, Jenny & Francois SelectionsMeghan KennyEat, Drink, Bloody MaryNick GorevicThe OscarsFront of HouseTerroircorn syruprabiescat ratketchup mergingbrunchrat squirrel",Natural Wine Time (14:49)
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natural wines, importer, viticulture, indigenous yeast, organic, winemaker, travel, Italy, France, wine testing, pesticide, certification, tannins, acids, alcohol, oak, grape skin, vineyard, spoilage, sulfur, lightness, Bordeaux, earthiness, fruit, biodynamics, Rudolf Steiner, holistic, diversity, the Appalachian, pollution, chemicals, wine classes, Astor Wines & Spirits, podcast, Pinot noir,Judging Bloody Marys (10:17)
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Eat, Drink, Bloody Mary, Erin Fairbanks, Jack Inslee, Roberta's, Union Square Café, viscous, garnish, taste, vegetables, pickle, peppers, beef stick, Coliccho & Sons, salsa verde, seasonal, horseradish, Joe Campanale, creativity, Booker and Dax, Dave Arnold, Burger & Barrel, Rouge Tomate,To comment on this episode click here. There are currently Comments
