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First Aired - 04/07/2011 01:00PM
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This week on The Farm Report, Erin Fitzpatrick is joined by Stewart Borowsky, The Union Square Grassman. Stewart grows hist wheatgrass and salad greens without any chemicals or fertilizers and sells at the Union Square Green Market. Tune in to learn more about the many uses of wheatgrass, how it's grown and why everybody could use a little more "green" in their life. This episode was sponsored by Fairway Market - like no other market.
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The Farm Report: Wheatgrass with Stewart Borowsky (18:28)
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The Farm Report, Erin Fitzpatrick, Heritage Radio Network, Fairway Market, www.FairwayMarket, Stewart Borowsky, Union Square Grass Man, Greener Pastures, wheatgrass, grain grass, permaculture farm, greenhouse temperatures, wheat grass, it needs to think its in the place it should be, a week in the life of a wheat grass farmer, Union Square Farmer's Market, seeds, seed supply, compost, added value program, Red Hook Brooklyn, urban agriculture, local sourcing,The Union Square Grass Man (14:35)
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urban farming, small animal farming trend, grass juicing, wheatgrass for pets, diets focusing on greens and grains, it's difficult to do wheatgrass fresh, alkaline juices don't hold their nutritional value the same way fruit juice will, drink vegetable juice within 20 minutes of making it, how long does wheatgrass grow?, buckwheat sprouts, pea chutes, vegetable juice, www.UnionSquareGrassMan.com,To comment on this episode click here. There are currently Comments
Debuts At - Unscheduled
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Download MP3 (Full Episode)
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Sponsored by
The “Restaurateur” (denoted by his very own biopic), Danny Meyer is one of New York’s greatest culinary leaders. As CEO of Union Square Hospitality, a restaurant group that’s redefined dining in the city, along side President and Director of Culinary Development, Michael Romano. Their first collaboration, Union Square Cafe opened in 1984, Michael joining in ‘88 and six months later garnering a 3 star NYTimes review, has endured almost 30 years in one of the hardest industries around. On today's installment of THE FOOD SEEN, find out why their brand of haute cuisine-meets-hospitality is still ahead of the curve. Now with over a dozen Shake Shack locations in the USA, and half a dozen overseas (Dubai, Kuwait City, Doha, Abu Dhabi), and Creative Juice, a new healthy concept cafe, Creative Juice, inside Equinox gyms, how does USHG keep the same food and service ideals relevant? This episode of has been sponsored by 360 Cookware.
"It's not a badge that you wear on your shirt - 'I use seasonal produce' - that's just how it's done!" [17:00]
"No matter how good it tastes, nothing will ever satisfy your soul in the absence of hospitality." [21:40]
One innovation that Union Square Café brought about, that we absolutely continued at Gramercy Tavern, was to bring women into the equation of a three-star dining experience." [25:20]
"Whoever wrote the rule that hedonism and health can't be a part of the same sentence?" [55:40]
-- Danny Meyer on THE FOOD SEEN
"It's about the guest's experience. They're coming to our restaurant, we're cooking them a meal. I want to make sure that everyone has a good time." [25:45]
"Where is this food coming from? Is it cerebral? Is it textbook? Or is the person cooking really connecting with the food?" [38:00]
-- Michael Romano on THE FOOD SEEN
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First Aired - 01/22/2013 03:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
The “Restaurateur” (denoted by his very own biopic), Danny Meyer is one of New York’s greatest culinary leaders. As CEO of Union Square Hospitality, a restaurant group that’s redefined dining in the city, along side President and Director of Culinary Development, Michael Romano. Their first collaboration, Union Square Cafe opened in 1984, Michael joining in ‘88 and six months later garnering a 3 star NYTimes review, has endured almost 30 years in one of the hardest industries around. On today's installment of THE FOOD SEEN, find out why their brand of haute cuisine-meets-hospitality is still ahead of the curve. Now with over a dozen Shake Shack locations in the USA, and half a dozen overseas (Dubai, Kuwait City, Doha, Abu Dhabi), and Creative Juice, a new healthy concept cafe, Creative Juice, inside Equinox gyms, how does USHG keep the same food and service ideals relevant? This episode of has been sponsored by 360 Cookware.
"It's not a badge that you wear on your shirt - 'I use seasonal produce' - that's just how it's done!" [17:00]
"No matter how good it tastes, nothing will ever satisfy your soul in the absence of hospitality." [21:40]
One innovation that Union Square Café brought about, that we absolutely continued at Gramercy Tavern, was to bring women into the equation of a three-star dining experience." [25:20]
"Whoever wrote the rule that hedonism and health can't be a part of the same sentence?" [55:40]
-- Danny Meyer on THE FOOD SEEN
"It's about the guest's experience. They're coming to our restaurant, we're cooking them a meal. I want to make sure that everyone has a good time." [25:45]
"Where is this food coming from? Is it cerebral? Is it textbook? Or is the person cooking really connecting with the food?" [38:00]
-- Michael Romano on THE FOOD SEEN
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To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Defining Hospitality (25:21)
Tags:
Danny Meyer, Michael Romano, Union Square Hospitality Group, St. Louis, taste memories, pizza, frozen food, Shake Shack, Provel cheese, sports, East Harlem, travel, France, Crème fraîche, bistro, sommelier, canned food, French chef, French cuisine, restauranteur, Italy, pomp, stage, Michelin Stars, culinary, Roberta's, Union Square Café, Vladimir Horowitz, Downtown, foodie, wine, service, Union Square, fresh produce, Brownies, vegetarian, luxury, Greenmarket, B.L.T., how to run a restaurant, education, solo dining, outcast, desert wines, wine by the glass,Women in the Kitchen (20:17)
Tags:
kitchen, guest, steak, well done, Chef Sultner, Gramercy Tavern, lunch, dinner, enlightened hospitality, wine list, cocktails, salmon, women in the kitchen, feeling, head chefs, executive chef, Tom Colicchio, Blue Smoke, Nick Anderer, Michael Anthony, Nancy Olson, MoMA, gender, heart & soul, Joyce Goldstein, Alice Waters, Chez Panisse, casalinga, competitive, gimmicks, communal, sous chef, prep cook, Carmen Quagliata, culinary director, Indian food, interview at Union Square Hospitality Group, two-ingredient recipe, cookies,Creative Juices & Shake Shack (24:25)
Tags:
juices, maître d'hôtel, boundary, redefining spaces, Eleven Madison Park, Jazz Standard, Tabla, Union Square Tokyo, Creative Juice, acidity, sweetness, pleasure, Green Means Go, kohlrabi, kale, spinach, Soothe Operator, jicama, pineapple, mango, cilantro, jalapeño, burgers, India, Union Square Café Cookbook, chicken stock, democracy, taxi, hot dog cart, Chicago style hot dog, Rice Krispie treats, Shake Shack menu, Madison Square Park, Japan, Japanese food, fusion, price point, sourcing products, Mast Brothers Chocolate, Family Table, family meal, Victor's Beef, Randy Garutti,To comment on this episode click here. There are currently Comments
