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First Aired - 03/13/2013 10:00AM
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The legendary Mondavi Family joins Joe Campanale for a very special episode of In The Drink. Joe is in studio with Michael, Rob Jr., and Dina Mondavi who share stories and insights about their winemaking process, maintaining the family business and the special terroir of the Napa valley. Tune in as they taste three different wines on air - The 2010 Emblem Napa Valley Cabernet Sauvignon, The M by Michael Mondavi Cabernet Sauvignon and The Isabel Mondavi Chardonnay. Find out what plans are on the horizon for the historic family winery and how each of the Mondavi's does everything they can to continue the traditions and consistency of quality that Robert Mondavi started! This program was sponsored by The International Culinary Center.
"The original Chardonnay's were made in large redwood or concrete tanks - they weren't made in stainless steel or oak barrels. In the mid 70's we got into oak and like anything at first we went too far. Many Chardonnay's did not have balance - they literally fought food. I think now we've come back to where balance is important. You want the flavor of the grape, a kiss of the oak. You want it to be interesting and compliment the food, not overpower it." [7:30]
"Wine is supposed to cleanse the palate excite the taste buds and invite you to have another sip of the wine or more taste of the food." [25:00]
--Michael Mondavi on In the Drink
"Growing up Mondavi was the only life I had so I have nothing to compare it to, but it has great perks. The downside is that when you call in sick everybody comes to bring you soup when you really just wanted the day off. It's been a blessing to work in this family my favorite thing to do is come in and work with my brother and father." [29:00]
--Dina Mondavi on In the Drink
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The Mondavi Family (22:13)
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Isabel Mondavi Chardonnay, Robert Mondavi Jr., Dina Mondavi, Michael Mondavi, fermentation, winemaking, avant garde winemaking, California Chardonnay, oak, balance, Napa Valley, Julia Child, San Francisco, Golden Gate Bridge, The Emblem, Cabernet Sauvignon, wine production, wine analysis,To comment on this episode click here. There are currently Comments
First Aired - 07/11/2011 02:00PM
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Mark Ladner, Executive Chef at Del Posto, makes his radio debut on this week's episode of Snacky Tunes. Tune in as Finger on the Pulse chat with Mark about the economics of high end cuisine, "New Yorkese" cooking and the upcoming Summer BBQ Blowout party. Also on the show to perform some exclusive songs, NY-based electronic musician and singer Ducky.
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Snacky Tunes: Mark Ladner of Del Posto (16:45)
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Finger on the Pulse, Heritage Radio Network, Snacky Tunes, Hearst Ranch, Mark Ladner, Del Posto, BBQ Blowout, New Yorkese, Brooks Headley, Avant-garde cooking, Mario Batali, recession, restaurant prices, fine dining, romanticism, Japanese food,The State of High End Cuisine (14:02)
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high end cuisine, economics of the restaurant industry, fusion, ethnically diverse cuisine, music in the kitchen, Summer BBQ Blowout,Ducky Interview & Live Performances (36:10)
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Ducky, San Francisco, NYU, www.duckymusic.com, quack house,To comment on this episode click here. There are currently Comments
First Aired - 09/03/2009 04:30PM
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On this week's episode of Will Communication: Kent Kirshenbaum of NYU's Kirshenbaum Lab talks about the Experimental Cuisine Collective, and about the marriage of simple preparations and avant-garde techniques.
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Food Chemistry with Kent Kirshenbaum (9:20)
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Kent Kirshenbaum, Experimental Cuisine Collective, Kent and Will's kids love Roberta's!, good food reaches everyone, Kent's trip to Big Sur, Berkeley Bowl Market Produce, strong Jewish Italian heritage in Kent's cooking background, homemade jam, no pectin, lemon peel, attention to locality absent from New York cuisines in early 80's, Roberta's vegetable and herb garden, NYU, NYU starting to think about botanical issues, getting people excited about chemistry, scientific research is not always arcane and of little relevance, chemistry of cooking, kitchen science, Kent received a grant from National Science Foundation, polymer chemistry, long chain molecules, polymers present in proteins and starches, building blocks of our cells,The Experimental Cuisine Collective (9:58)
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Kent Kirshenbaum, NYU's Kirshenbaum Lab, look for Will Communication on the Archives, Urban Foragers, call in!, how Will and Kent met, outreach effort in science of food, new scientific protocols, new techniques, Experimental Cuisine Collective, www.experimentalcuisinecollective.com, bringing together scientists chefs and general public, monthly meetings, tech vs. simple cuisine, technique and simple cuisine are not mutually exclusive, what happens when food hits our tongue?, neurochemical pathways that determine our food experience, September 16th Picnick Desert Design,Polysaccharides and Glucomannan (8:54)
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stretchy ice cream, ground orchid root from Turkish mountains, orchid nickname: the fox testicle, smuggling orchid from Turkey, long chain of polysaccharides, glucomannan, orchids overstripped from Turkish countryside, magic noodles, healthy vs. healing food,To comment on this episode click here. There are currently Comments
