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First Aired - 01/23/2011 12:00PM
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This week on The Main Course, Patrick & Katy shift their attention to one of the most well respected and enjoyed value added products in the protein world - charcuterie. Tune in and learn more about what goes into making these delicious products and what it takes to sell them. Hear from Anya Fernald, Taylor Boetticher & the head of Bar Boloud's charcuterie program. Later on the show, Micheal Hurwitz of Greenmarket stops by for his monthly segment and Mark Dingle tells us about his FoodieLink program. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com
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The Main Course Introduction: The Charcuterie Show (5:32)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, charcuterie themed show,Taylor Boetticher of The Fatted Calf (25:15)
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Taylor Boetticher, Western European style charcuterie, fresh sausage can be turned over quickly, prosciutto takes a year and a half to produce, specialty cuts, middle turns into porchetta, larger loin roasts, whole pig boned out and dressed up, middle meat, traditionally goes into grocery stores, cold smoking, smoking without heat, fresh pork infused with smoke, apple cider taste, pates, interchangeable term, terrines, most charcuterie is pork based, the fat lands itself better, buffalo chopper, all natural casings, fois de gras, HACCP plans, charcuterie in North California, smaller agencies are skeptical of small unconventional operations, farmers markets, www.fattedcalf.com,Charcuterie at Bar Boloud (24:44)
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Bar Boloud, the following interview is in French, difference between French and American charcuterie styles, curing sausage, pigs are much fatter in the US,Anya Fernald, Founder of Live Culture (16:21)
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Anya Fernad, charcuterie in the US vs Europe, demand is present in the US but driven by people who have been to Europe, interest in production has happened very recently, producing mid scale high quality products in an easy way, mid muscle cuts, purpose build facilities, connecting slaughter and production, lack of basic infrastructure, processing, is there enough consumer interst to drive, whole animal utilization, eat less meat and eat better meat, it's illegal to import most charcuterie in the US, prosciutto San Danielle doesn't use high quality pork, prosciutto di parma has no regulation as to where the pig is raised, buffalo mozzarella, Eat Real, www.eatrealfast.com,Michael Hurwitz of Greenmarket (17:29)
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Michael Hurwitz, Greenmarket, GrowNYC, the growing role of meat in the farmers market, Michael started in Feb 2007 with 12 livestock producers, there are now 40 new producers in the program, there are now 22 year round products, byproduct sales, goat sausage, duck bacon, value added products, carbon negative producers, sheeps milke cheese producers are also bringing in lamb, producers are wisening up, Americans are more open, Wilklow, Brooklyn Borough Hall, Grazing Angus, animal producers always have deals, food safety,To comment on this episode click here. There are currently Comments
First Aired - 10/21/2010 01:00PM
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This week on The Farm Report Erin sits down with Scott Bridi of Brooklyn Cured to discuss the wonderful world of charcuterie, whole animal cooking, and how Scott broke into the industry with his cure-crazy artisan skills. Erin and Scott explain why the requisite space, time, and skill necessary for good charcuterie make it relatively hard to find, and how you can be sure the cured meats you're eating are top-notch. This episode was sponsored by White Oak Pastures.
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The Farm Report Introduction: Scott Bridi (17:10)
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The Farm Report, Erin Fairbanks, White Oak Pastures, www.whiteoakpastures.com, Roberta's, Heritage Radio Network, Brooklyn Cured, Scott Bridi, http://www.brooklyncured.com/, charcuterie, italian sausages, cured meats, Maialino, Scott was a line cook at Gramercy Tavern for a few years, Bev Eggleston, Eco Friendly Foods, not many people have experience making charcuterie, it takes time money and space, there are many variables involved in getting it right, whole animal cooking, it's ideal to sell a restaurant a whole animal, for every rack of pork chops there's a head attached to it, Heritage Foods USA,Charcuterie, Cured Meats & Whole Animal Cooking (13:59)
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Flying Pigs Farm, proliferation of new markets, Brooklyn Flea, New Amsterdam Market, Scott makes sausages in a commercial kitchen in Caroll Gardens, fresh chicken sausage, www.brooklyncured.com, classes for the public, pate making class, scott@brooklyncured.com,To comment on this episode click here. There are currently Comments
First Aired - 12/11/2011 03:00PM
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This week on The Morning After, Jason has a packed studio full of movers and shakers in the New York restaurant scene. The show kicks off with an interview with meat purveying legend Pat LaFrieda of Pat LaFrieda Wholesale Meat Purveyors". Later on, Christian Pappanicholas of Resto discusses his newest venture, The Cannibal, along with chef Michael Berardino. Finally, Charles Wekselbaum of CHarlito's Cocina calls in and Assemblyman Matthew Titone joins the studio. This episode was sponsored by Hearst Ranch.
"I tried to get out, but it (cooking) sucked me back in" - Christian Pappanicholas, owner of Resto & The Cannibal on The Morning After
"Butcheing is a natural way of life for me, having watched my father and grandfather growing up" - Pat LaFrieda on The Morning After
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The Morning After: Pat LaFrieda (8:35)
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Jason Colucci, Heritage Radio Network, The Morning After, Pat LaFrieda, Pat LaFrieda Wholesale Meat Purveyors, Pat LaFrieda's Big App for Meat, butchering, art of butchering, meat purveyors, LaFrieda at home,Christian Pappanicholas of Resto and The Cannibal (10:47)
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Christian Pappanicholas, Resto, Murray Hill, The Cannibal, nose to tail dining experience, charcuterie, beer menu, steak, whole animal cooking,86List.com Job Posting & Chef Michael Berardino (13:20)
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Laura Wertz, 86List.com, hot job of the week, The Breslin, floor manager/captain, Michael Berardino, head chef at The Cannibal, cross cultural charcuterie, recipes,Charles Wekselbaum of Charlito's Cocina & Assemblyman Matthew Titone (15:47)
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Charles Wekselbaum, Charlito's Cocina, salumi, charcuterie, cured meats, shipping to customers, Heritage Meat Shop, Assemblyman Matthew Titone, Staten Island, global warming, non profit farms, sustainability, food banks, food access, Heritage farm, farming, school food, produce, Snug Harbour Cultural Center,To comment on this episode click here. There are currently Comments
