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Published July 31st, 2014

Running time: 45 Minutes

Go behind Annisa on a brand new episode of Radio Cherry Bombe. Host Julia Turshen is joined by Executive Chef Anita Lo and her sous chef Mary Attea. Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. Just recently nominated as a semi-finalist for Eater's coveted Young Guns awards, Mary spent several years working in New York city restaurant dining rooms like Aguagrill, before making the leap to the kitchen at Annisa where she earned her chops. Using her Lebanese background, Mary has even helped to create some dishes at Annisa including her Steak Tartare and Saddle of Rabbit with Pistachio, Mint and Grape Leaves, which were recently praised in Pete Wells' review.

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Hosted By
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Sponsored by
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On today’s episode of THE FOOD SEEN, we welcome jill-of-all-trades, Gail Simmons. Special Projects Director at Food & Wine Magazine, judge on Top Chef and Top Chef Duels (Bravo, WED 10PM EST), as well as host of FYI’s The Feed (FYI, THURS, 10PM EST), Gail may be best know for organizing events and overseeing competitions, but she also knows the challenges of one-upmanship. Gail’s modesty precedes her, having toiled as a food writer in Toronto, cooked in cutthroat NYC kitchens like Le Cirque 2000, worked with famed restaurateur Daniel Boulud, and assisted in the offices of Vogue’s own Jeffery Steingarten. Her book, "Talking with My Mouth Full: My Life as a Professional Eater", may chronicle her life until now, but how does Gail continue to keep separate her true self from her on-camera personality. Or does she? Today's program was brought to you by Consider Bardwell.

Photo by Melanie Dunea

"I was the only woman in both kitchens I cooked in. They were tough places. When all the guys would leave at the end of the night and go drinking and getting into trouble, I would generally go home and read books." [30:00]

"I'm not really a food critic, I just play one on TV!" [39:00]

"Being on television, my greatest reward is when somebody comes up to me and says 'Because I watch your show with my son he now loves to cook and wants to be a chef.' " [54:00]

--Gail Simmons on THE FOOD SEEN


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Hosted By
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Food Talk with Mike Colameco is brought to you by the following generous underwriters:



Kicking off the 2015 season, Mike Colameco is back with a brand new Food Talk with Michael Colameco welcoming guests Chef Kerry Heffernan and Producer Poull Brien. Kerry opens the segment chatting about his latest projects, including new television projects like National Geographic's "Hooked on Seafood" and The Monterey Bay Aquarium's "Seafood Watch." He is also in partnership with Wild Fish Direct, which focuses on the idea that there are over a thousand known species of fish and shellfish in American waters yet we eat only a select few. Wild Fish Direct knows that almost everything from the ocean has value and is committed to delivering fresh, artisanal seafood that's delicious and better for our oceans and plans on documenting their process with a television show that is being shopped around. After the break, Mike chats with Melanie Asher, CEO, Founder, Master Distiller and Blender at Macchu Pisco about the Peruvian beverage. Pisco is an un-aged 80 proof clear spirit derived from a single distillation of fresh fermented grape juice (wine). Mike gets an in-studio tasting while Melanie shares the rich history and production techniques of Macchu Pisco. Tune in for a great episode for the new year!

"Each of these things that comes out of the ocean is a precious resource." [24:00]

"As a chef it is so much more interesting and challenging when you have to cook with little things, like seaweed, and you have to use these things you are not familiar with." [28:40]

--Kerry Heffernan on Food Talk


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