Search Results
Hosted By
Food-talk-with-michael-colameco
Sponsored by
Mike-combo
This week on Food Talk, Mike interviews some fantastic women chefs working in New York. First we hear from chef de cuisine Lauren DeSteno of Marea, and Italian restaurant on the southern end of Central Park. Later, we're joined in the studio by chef Ayesha Nurdjaja of Red Gravy in Brooklyn. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today's music.

Image from Williams Sonoma [Williams Sonoma promotional coupons.]

Image from Insatiable Critic

"I had wanted to go to culinary school for so long that every second was the best moment I've ever had." [19:45]

"No one's coming into this industry to make money, I mean let's be honest." [25:45]

Lauren DeSteno on Food Talk with Mike Colameco


To comment on this episode click here. There are currently Comments

Hosted By
The-main-course
Sponsored by
373032_118841657019_442152286_n
This week on The Main Course, host Patrick Martins welcomes to the show Chef Mike Poiarkoff of Vinegar Hill House. Having been at the restaurant for six months now, Mike shares his experiences so far at the charming Brooklyn spot and what brought him specifically to that kitchen. Patrick and Mike shed light on the somewhat mysterious process of coming into a restaurant as a new chef and "trying out" for the position, with Mike securing his role at Vinegar Hill House by simply cooking his own style of simple, rustic food. Mike goes on to explain his way of cooking with the wood-burning oven at the restaurant and how he, for instance, achieves the perfect crust on a chop. Growing up in a close-knit Russian community in Pittsburgh, Mike was introduced to traditional cooking techniques at a young age and, from the sounds of it, this has given him a unique perspective in the kitchen. This program was brought to you by Rolling Press.

"I didn't attend culinary school, I never worked in a professional kitchen. I had the opportunity to learn from somebody very talented, from scratch... I was pushed early, and that was probably the best way that I could have learned." [11:39]

--Mike Poiarkoff on The Main Course


To comment on this episode click here. There are currently Comments

Hosted By
What-doesn_t-kill-you
Sponsored by
Bonnie
This week on What Doesn't Kill You, Katy Keiffer chats with Patrick Martins about his book, The Carnivore's Manifesto: Eating Well, Eating Responsibly, and Eating Meat. The book features fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement.

"If there's a truth out there - that truth applies to everybody whether you're rich or poor, black or white. The elitism argument [in food] demeans poor people." [13:00]

"We need more farms producing more food for more Americans. That's one of the goals of this book." [16:00]

--Patrick Martins on What Doesn't Kill You


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS