The Mike & Judy Show
LIVE 2 - 2:30pm EST
First Aired - 11/08/2009 04:15PM
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This week, Nicole Slaven & Gaeleen Quinn host Steven Sadoff, owner of Ground Support, in SoHo, and Tara Berman, a consultant to the coffee, retail, and bakery industry, on The Caffeine Stream.
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Caffeine Stream Introduction (11:12)
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Nicole Slaven, Gaeleen Quinn, The Caffeine Stream, how does one differentiate their coffe shop, every bakery has coffee, rethinking the restaurant model, more than a coffee bar less than a restaurant, Steven Sadoff, Ground Support, Tara Berman, SoHo, rich history of creative and smart people, the pace of business in New York is so fast,Nicole & Gaeleen Taste Some Coffee From Roberta's (10:48)
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the sound of balance, budgeting, the specialty coffee customer is very educated, food enthsiasts, the smell of melting cheese, non coffee drinkers, creating the brand experience, varying amounts of milk, playing with different sized cups, ceramic and paper, the recipe for a small or large cappuccino,Specialty Coffee & Liqour Liscences (14:24)
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providing training and service, equipment, sales team, choosing your coffee roasting is like choosing a partner in business, speciality coffee, trusting the coffee shop, meat or milk infrastructure, technology, machines, beer and wine liscence, community customer base, making the transition into a beer and wine restaurant, the coffee market in New York, independant shops, expansion, additional shops, funding, how do you retain staff?, hospitality industry,To comment on this episode click here. There are currently Comments
First Aired - 10/24/2011 02:00PM
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This week Snacky Tunes brings Chi City to Brooklyn with Dale Talde (formerly of Top Chef, Budokan, and Starr Group) and John Bush (Thistle Hill Tavern) who are soon to be opening the eponymously named Talde in Park Slope. From Chef Talde's new take on true Asian American cuisine--think Korean fried chicken remixed-- to the restaurants soundtrack--also think remixes and rare hip hop b-sides. Later on Nathaniel J, one half of Soho808 who talks about how good things can come out of 9am boat parties and graces the show with a live turntable set. This episode is sponsored by Heritage Foods USA's No Goat Left Behind initiative.
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John Bush & Dale Talde (18:30)
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Snacky Tunes, FOTP, Tuna melt, Soho 808, The New Yorker, Talde, John Bush, Dale Talde, Buddakan, Top Chef, Chicago, sports, Meatpacking District, Stephen Stars, Brooklyn, Chicago restaurants, New York restaurants, Al Di La, Roberta's, Asian American cuisine,The Creation of Talde (19:00)
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Talde, Park Slope, Korean fried chicken, Korean chili flake, pear, cocktails, Asian cocktails, Metromix, hip hop B-sides, open kitchen, Midnight Magic, Nathaniel Jay,Soho808 Live Set (29:38)
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Soho 808, Terry Francis, boat party, Jamie Jones, Soul Clap, DJ Wise, live set,To comment on this episode click here. There are currently Comments
First Aired - 06/10/2010 12:00PM
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This week on Taste of the Past Linda spoke with Seamus Mullen of Boqueria & Boqueria Soho. They discussed the many regional cuisines of Spain and why its no longer cooler to get your food Fed-Ex from far off lands than from a small farm upstate.
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A Taste of the Past Introduction: Tapas (12:39)
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A Taste of the Past, Linda Pelaccio, Heritage Radio Network, Hearst Ranch, Seamus Mullen, Boqueria New York, market inspired traditional Spanish food, Seamus was just on Next Iron Chef, time flies on TV, reality TV, Seamus was the third to last to be voted off, tapas, there are very few Spanish restaurants in New York, tapas bars are a terrific way to taste a lot of different foods, history of tapas, the real idea behind it is to get the patrons to drink more, the word means top, preserving proteins is very difficult, using salt, ham, salt cod, anchovies, preserved products, patatas bravas, communal tables,Seamus Mullen of Boqueria & Boqueria Soho (18:25)
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local ingredients, farm ingredients, Seamus grew up on a small sustainable organic farm in Vermont, chickens, sheep, cattle, gardening, using produce grown in the garden in the restaurant, it's nice to escape the concrete in New York City, what's the hardest thing for people to get used to with tapas?, lack of familiarity with Spanish food, regional side of Spanish cuisine, Spain is a small country, incredible geographically and linguistically diverse, many different cultures within Spain, fried white beet, shishito, it used to be sexy to get something shipped from Japan, now it's sexy to get something from Hudson Valley, local fish, black bass, molecular gastronomy, people have jumped into the science of cooking, Harold McGee, World Cup at Boqueria, food starting at 9:30AM,To comment on this episode click here. There are currently Comments
