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First Aired - 03/16/2010 04:00PM
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Erin talks malbec & Cahors live in San Francisco!
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At The Root of It: On The Road With Helene Jouves (9:12)
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At The Root of It, Erin Fitzpatrick, on the road!, Cahors, Domaine Du Prince, family business, local customers, 80% of the wine is consumed within the region, Malbec, Argentinians, Argentina, marketing, originally a grape from France, Atlantic Ocean and Mediterranean Sea, climate, grape raising temperature, difference between Cahors malbec and Argentinian mablec, terroir, classic bottle with an old world look, wax, Helene Jouves,Lucien Dimani from Le Bout du Lieu and Afton Vineyards (11:01)
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Virginia, Afton, Cahors, built a cellar in 2002, home wine, Argentinian malbec, differences between Argentinian and French, Argentinian malbec is a new style of wine making, fruity, oak flavor, most vintages are similar, Cahors malbec is more earth and mineral driven, cooler climate, malbec wine is a diva, Miami, Washington DC, San Francisco,To comment on this episode click here. There are currently Comments
First Aired - 12/06/2009 05:00PM
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Kim Severson stops by the Mr. Cutlets Show to explain the difference between New York & San Francisco cuisine. Also on the show, Stefanie Cohen.
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The Mr. Cutlets Show Introduction (10:45)
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Josh Ozersky, The Mr. Cutlets Show, Hearst Ranch, Heritage Radio Network, Kim Severson, Patrick Martins, Heritage Foods USA, Roberta's, Josh is on a juice diet, www.ozersky.tv, Kim got to New York 5 years ago, before that she was in San Francisco, worked for the San Francisco Chronicle for 7 years, A16, David Chang, Alice Waters, gastronomy, France, Italy, cuisine complexity, technique, seasonality,Kim Severson Explains The Difference Between San Francisco and New York Cuisine (9:23)
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Kim Severson, New York chefs, the product in New York isn't great, produce, New York chefs subscribe to a credo of letting food be itself, kichen technique, the lowest end of New York is great, Jamaican beef patties, middle level food is easier to find in San Francisco, California, grilling, more space to cook, seasonality shifts, great variety of vegetables, dates, clemintines, cross pollination takes time,Invisible Kitchen Technique (10:30)
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hot and cool media, Marshall McLuhan, it's very uncool to tell where the stuff came from on a menu, sources on menus, less processing, less painterly plating, technique, the integrity of the food remains, kitchen technique is invisible, Michael White, pork fusilli, New York is so fast and quick, chefs push each other, there are some rules, restaurant tourism, many restaurants are driven by young chefs, Brooklyn, culinary boot camp, Italian meringue cake, Hand Pull Noodle and Dumpling House,To comment on this episode click here. There are currently Comments
First Aired - 04/05/2009 10:00AM
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Heritage talks with Brian Kenny, Manager of Hearst Ranch Beef Program
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