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Anastasia's Fridge
It's More Than Food
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Metropolitan Ave
Summer of Food
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Everything's On the Table
Hot Grease
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On this week’s WORD OF MOUTH with Leiti Hsu, we welcome Sabato Sagaria, Chief Restaurant Officer of The Union Square Hospitality Group, who’s just completed two big openings: the Southern-inspired bar Porchlight and Untitled restaurant in The Whitney Museum. Sabato shares how a cheeseburger in Indonesia at age 13 inspired him to go into hospitality. Also, we’ll talk business school rejection, landing in Aspen, and the documentary Somm.

At the top of the show, we head to the Greenmarket with Daniela Soto-Innes as we get into the weeds—the yummy kind—like lambs quarters, which reminds her of home in Mexico. This week, we #WINEdown in-studio with Sabato, as he discusses rose and #DrinkPink at USHG with Rose 101, without getting too intellectual of course.This program was brought to you by Whole Foods Market.

On how a cheeseburger changed his life – 13:50 “I lived in Jakarta for a year at age 13, and my parents had a friend who the GM of the local five-star hotel. I was touring the hotel and was totally enamored – with the pastry shop, the rooftop swimming pool, and the cravings of food that reminded me of home. Here I was halfway around the world eating a cheeseburger with French fries, Heinz tomato ketchup, and an orange Fanta. I was so far from home but so connected, and I said ‘Hey, I want to do this for other people.’”

On impressing dates – 17:15 “I had a girl I was on the cusp of dating, and her parents dropped her off at my house one evening, so I banished my parents upstairs to the second floor. We ate in the kitchen where I’d been slaving all day making spaghetti, meatballs, and tomato sauce, and I wowed her. She was giving me so much credit for everything I did, and then she goes to help clean and sees a Jell-O cheesecake box in the trash can and then thought I was a complete fraud. I had to talk her off the ledge and convince her that everything else I made was from scratch.”

On passing the Master Sommelier exam – 31:00 “It’s all about perspective when you talk about sanity. There were definitely some casualties of the studying process, some girlfriends that took a side seat along the way to that journey.”

On pre-Momofuku Asian mashup genius – 18:30 “I was a culinary hack back in the day. I had a dish I called Asian dip, which was a form of ramen noodles. I would take a loaf of French bread, break it in half and hollow it out, then cook the ramen noodles, toss them in butter, and put them inside the baguette. Then I’d have the broth on the side and dip the bread in there.”

On Aspen’s wine community – 23:00 “It’s a competitive place, whether you’re training for a marathon or learning to ski, and you tend to find someone better than you to help you get better and compete with. That carries over into the wine world, where you see the community Jay Fletcher has created. People fly from all over the country to sit in Jay’s kitchen and taste with him. He’s like Yoda.”

-- Sabato Sagaria on Word of Mouth

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This week on The Farm Report, host Erin Fairbanks is taking a closer look at farming and waste with guests Leah Retherford of Queens Farm and Josh Treuhoft of Salvage Supperclub. Leah gives Erin the background of Queens Farm as well as her role in New York City's largest remaining tract of undisturbed farmland. The farm encompasses a 47-acre parcel that is the longest continuously farmed site in New York State and includes historic farm buildings, a greenhouse complex, livestock, farm vehicles and implements, planting fields, an orchard and herb garden. Josh explains the concept of the Salvage Supperclub, which includes serving past-prime food to diners inside a scrubbed down dumpster. Erin talks to Leah and Josh about how consumers should really be thinking about food waste all the way down the chain and trying to get past the mere appearance of a bruised apple or a misshapen tomato and realize that this produce can still go on to be made into something delicious. Leah shares how she plans for a decrease in waste on the agricultural side of things and how Queens Farm decides to grow particular crops to also prevent waste. Tune in for a great episode that is sure to make you think about 'ugly' produce in a new light. This program was brought to you by Whole Foods Market.

"[I thought] what if we could create exciting, interesting food experiences for people using food that would go to waste commonly to show people that there's actually this world of food that's still edible and can still be great." [7:10]

--Josh Treuhoft on The Farm Report

"Something like turnips or radishes, we'll harvest them for a market day, and inevitably there are roots or leaves that aren't up to our standards of something that we are going to sell. But a lot of times those things are still completely edible." [18:10]

--Leah Retherford on The Farm Report

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This week on WORD OF MOUTH, host Leiti Hsu settles in with Union Square Hospitality Group’s Nick Anderer, chef-partner of Maialino and the seven-week-old Marta, a Roman pizzeria in the Martha Washington Hotel. This Columbia U. art history major and finance minor talks design, surfing, oven splurging--and he’ll share Danny Meyer’s superpower. Top of the show starts with Max Sussman of The Cleveland at the Greenmarket. We WINEddown with Champagne, Nick’s favorite funghi pizza pairing. This program was brought to you by The International Culinary Center.

“It’s like the chop shop where we all put together our dream car or something; it’s completely original.” [on the wood-burning open kitchen setup]

“I cooked with my mom a lot, and we had dinner together every single night.”

“I loved sausage, I made a lot of things with sausage, I felt like sausage was the foolproof way to make anything taste good.” [on what Nick cooked as a kid]

“That’s also the funny part about being in Rome is that every single menu looks the same.”

--Nic Anderer on WORD OF MOUTH

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