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 /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
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 /// Taste Talks
3:OO-3:4O /// Japan Eats
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 /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
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
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage 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
In-the-drink-new
Sponsored by
Michters-logo
This week on In the Drink, Joe Campanale is joined by Trey Zoeller, the founder and Master Blender of McLain & Kyne, Ltd., producer of the Jefferson’s portfolio of bourbons. Founded in 1997, McLain & Kyne Ltd. develops, produces and markets the Jefferson’s family of “very small batch” Kentucky straight bourbons and ryes. McLain & Kyne currently produces 8 lines of very small batch bourbons and whiskies including Jefferson’s, Jefferson’s Reserve, Jefferson’s Presidential Select and Jefferson’s Rye, Jefferson’s Presidential Select Rye, Jefferson’s Ocean, Jefferson’s Chef’s Collaboration and has a number of experiments in the works. M&K portfolio is distributed in 50 states and 9 countries. Trey purchases aged bourbon in barrels, ages it and finally marries “very small batches” to deliver a unique, yet consistent flavor profile for each of his whiskies. Trey also founded the Phoenix Global Group, LLC in 2003 to introduce Pink and Vegas energy drinks, Pink 2-0 “Water for Women”, Pinque Chardonnay. He also partnered with a Kentucky brewery to produce Jefferson’s Reserve Bourbon Barrel Stout.Trey is the father of twins and enjoys playing polo, squash and coaching his son’s lacrosse team. In his free time, he goes hunting and fishing. Trey received a Bachelor of Arts from Tulane University in 1990. This program was brought to you by Michter's.

"Growing up in Louisville you're surrounded by bourbon - it's a way of life. If you go to my Grandma's house, you're not asked what you want to drink - you're asked how you take your bourbon." [1:45]

--Trey Zoeller on In the Drink


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Hosted By
Bsr_2015
Sponsored by
Union_beer_distibutors
Beer and BBQ - what could be better? This week on Beer Sessions Radio, Jimmy Carbone is joined by Ben Keene, editor of Beer Advocate, Kelly Taylor of Kelso and Joe Carroll, the man behind Fette Sau, St. Anselm, Spuyten Duyvil and author of the new book Feeding the Fire. In Feeding the Fire, Carroll gives readers his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. This program was brought to you by GreatBrewers.

"Beer is easily paired with most food and most food is easily paired with food." [12:00]

"If you grow up drinking commercial American lager or crap wine, then I think you're immediately drawn towards the really intense high gravity over the top stuff right way because you're looking for something so radically different than the lame insipid stuff you grew up drinking. Over time that fades and you appreciate those lighter lower gravity beers again." [25:00]

--Joe Carroll on Beer Sessions Radio


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Hosted By
The-speakeasy
Sponsored by
Michters-logo
To kick off the new year on The Speakeasy, Damon Boelte is joined by Heather Greene, Whiskey Sommelier at The Flatiron Room and author of Whisk(e)y Distilled. Heather Greene is one of America’s leading whiskey experts, media’s newest “go-to” woman on the topic of brown spirits, and the author of Whiskey Distilled, A Populist Guide to the Water of Life on Viking Studio, an imprint of Penguin Random House. She is also The Director of Whiskey Education and sommelier at The Flatiron Room in Manhattan where her classes sell-out regularly. Heather is also an accomplished musician. Her latest (third) record was released in 2012 under the name Argon 4o with her music partner Adam Williams. Their music is currently licensed to MTV Networks after being called by BBC radio as “Beautifully simplistic, yet thoroughly complex.” She has toured extensively throughout the United States and Europe. When she’s not sipping whiskey or playing keyboards, she can be found on her stoop drinking a simple gin and tonic. This program was brought to you by Michter's.

"There a lot of synergies between music and something beautiful and mystical like whiskey." [08:00]

"There's an incredible amount of subjectivity in the human palate. The idea of a best whiskey is kind of lost when it comes to science." [19:00]

--Damon Boelte on The Speakeasy


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