How to Behave
LIVE 5 - 5:30pm EST
Debuts At - Unscheduled
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Download MP3 (Full Episode)
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On the pilot episode of The Business End, our newest hosts, Annie Myers and Nelson Harvey, introduce themselves, their show-a primer on NYC food systems-and host some sound bytes from the New Amdsterdam Market.
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Host-on-Host Interviews (10:00)
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New Amsterdam Market, producing and consuming green market products, behind the scenes of New York's food system, Nelson's past studies, Report on Environmental impact of NYU, NYU's waste flows to NJ landfills, Gustavus Swift: started industrialization of meat trade, what can we learn about re-localizing the meat system by looking at the trade pre-Gustavus Swift, Annie's roots in food, short cycles of satisfaction in food world, Anne Saxelby Cheesemongers, where the food system needs to be in the future, Annie Myers: forager for The Spotted Pig,The New Amsterdam Market (10:00)
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background, vast majority of food in NYC arrives through Hunt's Point Cooperative Market in the South Bronx, New York City Council on the Environment, Just Food, CSA sites around the city, what sets New Amsterdam market apart from other markets?, Robert LaValva, butchers, cheesemongers, wild food foragers,Nelson and Annie in the Field at the New Amsterdam Market (10:00)
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opening market bell, Gary Cerillo, New Amsterdam Market is still in its nascent phases, will New Amsterdam Market be more permanent over time?, Eric Mcenroe, markets like New Amsterdam Market are a good way for vendors to test the market demand for their product, Dickson's Farmstand Meats, New Amsterdam hopes to be a place for wholesale venues to buy everything they need,To comment on this episode click here. There are currently Comments
First Aired - 03/20/2011 12:00PM
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Download MP3 (Full Episode)
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This week on the Main Course, Patrick & Katy are joined by Michael Anthony, Executive Chef at Gramercy Tavern. Michael shares his experiences behind the kitchen at one of the city's most iconic and celebrated restaurants and explains how he gained the tools and knowledge needed to perform at such a high level. Tune in to hear behind the scenes stories from the kitchen and learn how working in Japan changed Michael's life. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grassfed and grass finished beef.
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The Main Course: Michael Anthony, Executive Chef at Gramercy Tavern (22:29)
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Patrick Martins, Katy Keiffer, The Main Course, Hearst Ranch, Michael Anthony, Executive Chef, Gramercy Tavern, it's hard to take time off, average tenure of an employee at Gramercy Tavern, line cooks, house pride, French influence, Danny Meyer, Gramercy Tavern opened in 1994, Union Square Cafe, proliferation of restaurants, private dining rooms, teaching the Danny Meyer formula, taking care of people, staff meetings, sense of urgency to our learning curve, American chefs, American cooking, fine dining, flavor combinations, good American restaurants, Union Square Hospitality Group, this is an exciting moment in time, ingredients, techniques, temperamental growing season, maple syrup, discipline in cooking, food has to taste good, shared value,Michael's Roots in Japan & France (21:22)
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Michael got a job in a Japanese kitchen, Shizuyo Shima, Bistro Shima, female head chef and business owner, the kitchen is a tough place to be, apprenticeship, Michael was a picky eater as a kid, kitchen organization, cleaning techniques, kitchen basics, Michael also trained in France, Jean De Laveine, vocational school in Paris, Japanese model, chef as a mentor, discipline, there's nothing wrong with treating cooking seriously, everybody has their own style, finding ways to motivate people, Alex Lee, Philippe Bertineau, Gramercy Tavern is one of the best stages in the world,Behind the Scenes at Gramercy Tavern (16:30)
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butchery, charcuterie, pickling, email question, Michael's favorite chef in New York City, Executive Chef, Maialino, Nick Anderer, purveyors, Italian cuisine, heartfelt approach to cooking food, Roman tradition, at USHG chefs make the decision on where ingredients come from, leveraging size and units, whole animal cooking, processing cuts, make sure you do it responsibly, casual outlets, conceived dishes, cool tavern pub bistro venue, communal relaxed feel, wood burning grill, four induction burners, amazing refrigeration system, sausages, terrines, stuffed meats, braises, whole cow, nose to tail eating, good cooking has always been built on thrift, building blocks of good cooking, fermentation, in house marketing division, stories from the kitchen, connecting with the media, using rice bran to ferment pickles, preserving seasons, fair and accurate management style, simple menu ideas, tight execution,Community Outreach & Charitable Efforts (10:48)
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Danny Meyer's restaurants are all based in community involvement, artistic component, getting kids to look more closely at food, Japan relief, Michael Romano, dinner at Gramercy Tavern organized through the Japan Society, proceeds go to the relief fund, Share our Strength, Sandra Lee, Autumn Harvest Dinner, September 26th, American Cooking, ending childhood hunger, www.GramercyTavern.com,Temple Grandin Preview & Maple Syrup Trip Recap (14:54)
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Temple Grandin is on next week!, Cargill, Whole Foods Market, protein producer guidelines, animal husbandry, certified humane, maple syrup, Patrick spent 5 days with Howie and Stephan Cantor in Vermont, West Glover, Northeast Kingdom, Jaspar Hill, Deep Mountain Maple, Couriers, taxidermy, Parker Pie, mini Roberta's of Vermont, Bread & Puppet Theater, political puppetry, Union Square Green Market, www.HeritageFoodsUSA.com, 200 liters of the syrup has been sold, sugar shack, the annual income comes from a three week period, the woods provide the fuel for the fire, community rallies around the sugaring process,To comment on this episode click here. There are currently Comments
