Search Results
Hosted By
Business
Sponsored by
Edw116_150x150_042910sm
Published July 31st, 2014

Running time: 45 Minutes

Go behind Annisa on a brand new episode of Radio Cherry Bombe. Host Julia Turshen is joined by Executive Chef Anita Lo and her sous chef Mary Attea. Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. Just recently nominated as a semi-finalist for Eater's coveted Young Guns awards, Mary spent several years working in New York city restaurant dining rooms like Aguagrill, before making the leap to the kitchen at Annisa where she earned her chops. Using her Lebanese background, Mary has even helped to create some dishes at Annisa including her Steak Tartare and Saddle of Rabbit with Pistachio, Mint and Grape Leaves, which were recently praised in Pete Wells' review.

Jump to Segment:

To comment on this episode click here. There are currently Comments

Hosted By
Business
Sponsored by
Emaillogo1
Published July 31st, 2014

Running time: 30 Minutes

This week on Eating Disorder, the guys welcome the "edibles" expert, Chef Payton Curry, to the program. Seeking to train people to properly medicate using marijuana in their everyday food and cooking, Payton makes points on why this practice should be more widely recognized and why the opinion of marijuana should change for the better. Though the majority of the legislation throughout the country prohibits a restaurant like Payton's Brat Haus in Scottsdale, AZ to sell infused food, the chef has led many cooking classes centered around the green ingredient. With a goal to help rather than get the masses high, he also instructs on how to use the marijuana plant to soothe pain and irritation in a lotion form, for example. Tune in for a rousing discussion and learn a little more about alternative uses for marijuana.

Jump to Segment:

To comment on this episode click here. There are currently Comments

Hosted By
Eating
Sponsored by
Emaillogo1
This week on Eating Disorder, the guys welcome the "edibles" expert, Chef Payton Curry, to the program. Seeking to train people to properly medicate using marijuana in their everyday food and cooking, Payton makes points on why this practice should be more widely recognized and why the opinion of marijuana should change for the better. Though the majority of the legislation throughout the country prohibits a restaurant like Payton's Brat Haus in Scottsdale, AZ to sell infused food, the chef has led many cooking classes centered around the green ingredient. With a goal to help rather than get the masses high, he also instructs on how to use the marijuana plant to soothe pain and irritation in a lotion form, for example. Tune in for a rousing discussion and learn a little more about alternative uses for marijuana. This program was sponsored by Heritage Foods USA.

"It's not about making chocolate brownies, and the world's strongest cookies. It's about helping people and making things that are good for them." [13:02]"

"It's about providing alternatives to big, corporate medicine." [13:46]

"You can make a great flour out of hemp, since 90% of America now has gluten-intolerance." [32:08]

-- Payton Curry on Eating Disorder


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS