The Morning After
Re-run 3-4pm EST
First Aired - 04/10/2013 12:00PM
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Tony Maws is a non-traditional chef – an “idealist with a kitchen” might be a more appropriate job description. His ideology: that local, seasonal and sustainably sourced ingredients are intrinsically better, and that these ingredients form the most significant part of what makes great food great. Tune in to this week's episode of "Chef's Story" and meet the Cambridge, MA based chef. Learn about his restaurant, Craigie On Main, and hear his culinary influences and the journey he took to become the renowned chef he is today. This program was sponsored by S. Wallace Edwards & Sons.
"My mom is my harshest critic in a very loving way." [07:00]
"I love my restaurant -this will always be my baby - but I'd love to do something more rustic, casual and louder." [19:00]
"I get to cook for people every day and put smiles on their faces - I never take that for granted. It's powerful." [21:00]
--chef Tony Maws on HeritageRadioNetwork.org
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Chef's Story: Tony Maws (14:00)
Tags:
Maine, entrepreneurship, Tony Maws, Cambridge, culinary influences, Mark Miller, Santa Fe, Craigie Street Bistrot, Pete Wells, restaurant reviews,Hurdles, Obstacles & Opening Restaurants (11:00)
Tags:
recession, back of kitchen, community, fundraising, politics,To comment on this episode click here. There are currently Comments
First Aired - 05/13/2013 06:00PM
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The sisters go gluten free for the week while working with their May monthly challenge ingredient - Buckwheat. Megan makes a veggie burger and Tricia makes a buckwheat and black bean soup all while talking with gluten free advocate and founder of Sprigbox.com, Brent Jenkins. Find out how the dishes turn out, along with Brent's gluten free lifestyle and how to experience his gluten free reprieve in the mail once a month from Sprig. This program has been sponsored by S. Wallace Edwards & Sons.
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First Aired - 05/06/2013 06:00PM
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‘Bonjour Heritage Radio Network’ marks the debut of No Chefs Allowed
on HRN. Paul Humphrey joins from his food truck, Leslie’s Creperie in
Columbus OH, www.lesliescreperie.com, to encourage the sisters that
anyone can learn to make a crepe. From the batter to the filling, from
the equipment to the folding, the sisters each tackle this new food with
Humphrey’s help. Thanks to our sponsor, Whole Foods.
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