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First Aired - 08/22/2012 12:00PM
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This week on Taste Matters, Mitchell Davis is joined by Christophe Hille of Northern Spy Food Co. Christophe tells the story of how the sustainably minded East Village outfit came to be. Christophe explains why staff loyalty means so much to him and why the Brooklyn inspired restaurant never ended up in Brooklyn. Hear the story behind the famous $18 carrot entree and learn more about quality of ingredients, food costs and overhead as it relates to serving great food. This program was sponsored by the International Culinary Center.
"The restaurant business is a rough business. there are a lot of places where you'll be taken advantage of and abused and spat out. I have trouble sleeping at night if that's the kind of place I'm working in."
"Nothing bothers me more than when media focuses on menu prices rather than other important issues that are being overlooked."
"The restaurant world is still in this feudal system where servers can make $30+/hour and chefs can make closer to $12/hour."
"It's hard to do anything in the city for under $3,000."
"I got more Google alerts and twitter attention from the carrot dish than anything else we've ever done."
--Christophe Hille of Northern Spy Food Co. on Taste Matters
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Christophe Hille of Norther Spy Food Co. (18:00)
Tags:
Christophe Hille, Northern Spy, East Village, work environments, restaurant rent, service staff, restaurant price points, profit margins, sustainability, business models, regionality, food studies, regional farming, nutrition,The Tale of the Carrot (13:20)
Tags:
carrots, vegetable dishes, portion size, vegetarians, food cost, farm to table, food media, back of house, chef salary,To comment on this episode click here. There are currently Comments
First Aired - 01/24/2012 03:00PM
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On today’s THE FOOD SEEN, Chef Amanda Cohen of Dirt Candy, treats vegetables like meat. From faux-gras to finding the fat in flora, she’s redefining vegetarian cuisine from the root up. Amanda believes, “any can cook a hamburger, but leave the vegetables to the professionals”. The salad days are over! This episode was sponsored by Hearst Ranch.
"When I was 15, I became a vegetarian to rebel against my family."
"I wanted to find some taste sensation [with foie gras] that vegans and vegetarians could experience.
"If you don't do something great with a carrot, then there's no point!"
--Amanda Cohen on The Food Seen
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First Aired - 01/09/2012 01:00PM
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This week on Let's Eat In host Cathy Erway goes for the gold with Dan Rollman the co-founder of RecordSetter.com and the author of The Record Setter Book of World Records. Dan is a lifelong world-record fanatic who tried in college, unsuccessfully, to set a Guinness World Record for eating ravioli. A former advertising executive, he set five RecordSetter records, and saw them all get crushed. Tune in to hear about some of the crazier records from the worlds longest head-spin to the most herring eaten in one sitting. This episode is sponsored by Cain Vineyard & Winery.
"One of my favorite records is the longest straw used to drink a Coca Cola. It's actually a competitive category!"
--Dan Rollman on Let's Eat In
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