S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:45 /// Cereal
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Manhattan Cocktail Classic Coverage Pizza Party
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
The-speakeasy
Sponsored by
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Tune in for a canid conversation between cocktail professionals on this week's episode of The Speakeasy. Damon is joined by April Wachtel, a phenomenal spirits + cocktail educator. She's worked for Lani Kai, the Bacardi portfolio, and Solbeso. She is currently teaching recreational cocktail classes at Astor Center, Haven's Kitchen and ICC and has recently launched her own consulting and education company, Swig and Swallow . This program was brought to you by The International Culinary Center.

"If I see a beautiful cocktail across the room I just want to go consume it!" [02:00]

--April Wachtel on The Speakeasy


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Hosted By
The-speakeasy
Sponsored by
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This week on The Speakeasy, Damon Boelte is joined by bartender, musician and all around great guy Kevin Denton. Denton crafts cocktails that utilize obscure ingredients and modern techniques. Denton worked his way up as a journeyman bartender at establishments steeped in classic and neo-classic form.Denton was born in Lawrence, Kansas in 1979. He earned his Bachelors and Masters of Regional Planning degrees from the Architecture, Art and Planning College of Cornell University in 2001, and 2003. Following a brief period as a land use planner in Philadelphia, Denton moved to New York in 2005 to become head bartender at Danny Meyer's "Tabla." He worked as a bar consultant in Siena, Italy, for a boutique, historic hotel. Upon returning stateside, he assisted in opening "Hotel Delmano" in Williamsburg (2008) and shortly thereafter was part of the opening staff at the Tequilaria "Mayahuel" in the East Village.His most recent work experience was as General Manager and Beverage Director for Gramercy Terrace at the Gramercy Park Hotel, where he established the city's first rooftop bar and restaurant garden. Denton, and his cocktails, have been featured in The New York Times, Esquire, GQ, Details, and Men's Health magazines. He has also been featured on the Martha Stewart Show, and as a guest Mixologist for the Cooking Channel's Holiday programming (2012). This program was brought to you by The International Culinary Center.

"WD50 allowed people, without much thought to the bottom line, to explore and be creative." [03:00]

--Kevin Denton on The Speakeasy


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

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