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The Mr. Cutlets Show - Episode 23
First Aired - 03/14/2010 05:00PM

Josh takes a rare detour into the world of coffee on the latest episode of The Mr. Cutlets show.

Whole Episode:
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Sponsored by Wfm
Hosted By Cutlets

Segments:

The Mr. Cutlets Show Introduction (10:12)

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Tags:
Josh Ozersky, The Mr. Cutlets Show, Stefanie Cohen, Whole Foods Market, Torrisi Italian Specialties, chicken parmigiana, a lot of Italian grandmothers are bad cook, Carla Katz, Union Pacific, Rocco DiSpirito, Italian cuisine, Del Posto, David Chang, mozzarella, American prosciutto,

Josh's Take On Stumptown Coffee (11:53)

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Tags:
Whole Foods Market, coffee, Oliver Schwaner-Albright, Stumptown, Starbucks, Think, Joe, Duane Sorenson, New York's coffee culture, Ace Hotel, espresso, coffee beans, intricate delivery system, Red Hook, Josh believes that Stumptown has final word on coffee, The Pat La Frieda Hamburger, this is the third wave of coffee, Elizabeth Banks,

More on Coffee (8:55)

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Tags:
what's the difference between the second and third wave of coffee?, Starbucks coffee has a burnt taste, over roasted coffee, fair trade coffee, Porto Rico, whole beans, small farms sourcing coffee, the berries from one tree produce a pound of coffee in a year, the berry is the size of a lime, The Manhattan Project, Blue Bottle Coffee, disguising coffee with milk and sweetener,

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The Mr. Cutlets Show - Episode 22 - John Fraser
First Aired - 02/28/2010 05:00PM

John Fraser of Dovetail talks about "fine dining", and New American cuisine.

Whole Episode:
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Sponsored by Fairway
Hosted By Cutlets

Segments:

The Mr. Cutlets Show Introduction: John Fraser of Dovetail (10:00)

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Tags:
Josh Ozersky, The Mr. Cutlets Show, Heritage Radio Network, Stefanie Cohen, John Fraser, Dovetail, 3 stars from the New York Times, Thomas Keller, tweezer food, fried chicken, old world cookery, choose your embellishments wisely, molecular cuisine, meat glue, corn starch, MSG, thick gummy sauce, covers up crappy meat, peasant food, Gwar,

Exotic Foods, The Bland Upper West Side & A "Super Taster" (10:00)

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Tags:
Roberta's, Fairway Market, www.fairwaymarket.com, olive oil, retail meat, Upper West Side, bland dining, gastronomes, Robert Sietsema, http://blogs.villagevoice.com/forkintheroad/, Anthony Bourdain, exotic foods, ethnic restaurants, Dean's Restaurant, Jennifer Watson, Steve Plotnicki, Ethiopian food, Newsday, Josh is a super taster,

"Fine Dining" Hamburgers (10:00)

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Tags:
super taster means that you have more taste buds, Shake Shack, Bill's, Stand, Five Napkin Burger, fine dining hamburger, Ssam bar, Noodle Bar, Gramercy Tavern, fine dining means more than sourcing good ingredients, seasonality, tomatoes, fried chicken,

New American Food (10:00)

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Tags:
call in at 718-497-2128, creative American food, New American, well sourced ingredients, fried chicken, make it better than everybody else, corn bread, tastes like itself only better, conspicious ingredients, brocolli puree, how many hours go into one meal?, Anthos,

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The Mr. Cutlets Show - Episode 18 - Fabio Trabocchi & Franklin Becker
First Aired - 01/24/2010 05:00PM

Josh Ozersky continues his discussion with chefs Fabio Trabocchi & Franklin Becker on this weeks episode of The Mr. Cutlets Show.

Whole Episode:
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Sponsored by Fairway
Hosted By Cutlets

Segments:

The Mr. Cutlets Show Introduction (12:30)

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Tags:
The Mr. Cutlets Show, Josh Ozersky, The Heritage Radio Network, Fairway Market, Roberta's, Stefanie Cohen, Fabio Trabocchi, Franklin Becker, the baron of beef, Abe & Arthur's, Per Se, Eleven Madison, Masa, upscale restaurants in every culture, Swiss, French, German, Italian, spaghetti, can an Italian restaurant become a 4 star restaurant?, regional cuisine, Maestro, lasagna, tomatoes, hand cut ragu, sweet wine, classic French sauce,

What Makes 4 Star Service? (10:26)

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Tags:
Roberta's, Fairway Market, service is equally important as food, people are loyal to people over places, passion is the key to success, celebrities, you need to turn tables, ban the stars!, the waiter should inform customers about the dishes, runners should not have to explain dishes, table side service,

The Rib Steak Butter Bath & The Origin of Tomatoes (11:04)

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Tags:
Dover sole, Italian gastronomy, rib steak, Thomas Keller, The French Laundry, butter bath, broiler, submerged in butter, seasoned with herbs shallots and garlic, comes out of the bath and back under the broiler, the butter caramelizes, crusty quailty to the outside of the meat, this is how Franklin became the beef baron, there were not tomatoes in Italy before Columbus, beef jerky, Native Americans, Fabio's book is called Cucina of le Marche, farfalle, family recipes, bucatini with guanciale, Franklin's book is called Eat And Beat Diabetes WIth Picture Perfect Weight Loss, The Hamburger: A History,

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