Old school Italian New York is alive and well. This week on The Speakeasy, get to know Thomas Waugh, the bar director for Major Food Group - the people behind Torissi Italian Specialties, Parm and the newly opened Carbone. He shares the plans behind Carbone, a high quality and entertaining take on classic red and white checkered tablecloth NYC Italian restaurants. Hear about Thomas's inclusive drink program at Carbone, that will promise diners free limoncello and grappa at the end of their meal. Damon and Thomas wax poetic about classic cocktails and their place at themed restaurants while giving listeners some great insight into the mentality of forward thinking bartenders. This program was sponsored by Hearst Ranch. Today's break music provided courtesy of Dead Stars.

"Almost everybody that's grown up in the United States can relate to the experience of the mid-century style American Italian restaurant. Red and white checkered tablecloths, breadsticks, etc. We wanted to do that idea - but actually do it really well." [07:00]

"My job at Carbone is to finish the night. Every single customer gets free limoncello and infused grappa." [13:00]

--Thomas Waugh, bar director of Major Food Group on The Speakeasy

This week on the GrowNYC Market Update, Jack Inslee checks in with Jeanne Hodesh of GrowNYC to talk about something delicious south of Prospect Park- the Windsor Terrace Greenmarket. Try some fresh seafood from American Seafood, aged cheeses from Shepherd Valley Creamery, and maybe even meet up with Brooklyn Borough President Marty Markowitz! Get ready for Memorial Day by grilling in Prospect Park! Find out what's coming up next at all sorts of GrowNYC Greenmarket locations! Thanks to our sponsor Bonnie Plants.

This week on A Taste of the Past, host Linda Pelaccio is joined by celebrity pastry chef to the stars Eric Lanlard who has recently published several recipe books for baking at home. He discusses the origins of baking and the history of prominent bakers who worked under harsh conditions and the comparison to baking today. Hear chef Lanlard talk about early recipe creation and baking for the Queen of England and her passion for food. He discusses the history of Antonin Careme's baking for royal courts as well as his own cooking for celebrities. His most recent book is a selection of recipes for home baking called "Tart It Up!" This program was sponsored by Whole Foods Market.

"I wanted to put [savory baking] back in fashion." [2:01]

"I know what it's like to put something on the table and get the wow factor." [2:03]

"I like giving more tips, I like getting more flavors." [2:04]

"Baking is like chemistry." [2:05]

"I want to make [baking] accessible." [2:05]

-- Eric Lanlard, Pastry Chef on A Taste of the Past