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First Aired - 06/14/2009 12:00PM
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Patrick Martins & Katy Keiffer talk about chocolate with guests Jon Payson and Roger Rodriguez
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Introduction with Jon of The Chocolate Room (11:49)
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chocolatier, fondu, dessert menu with every item having element of chocolate, The Chocolate Room, Roger Rodriguez, Park Slope, Cobble Hill, Brooklyn, Jon Payson, Madagascar,Jon Payson & Roger Rodriguez Discuss the Different Varieties of Chocolate (11:17)
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chocolate with beer, truffles, farmers market, fruits, strawberry amaretto ganache, beans are shipped to processors, each country produces a different type of chocolate, cacao bean, single origin chocolate, comparing chocolate to coffee, chocolate is now where coffee was 20 years ago, Gramercy Tavern, Roger Rodriguez started in the kitchen and worked up to become a chocolatier, Mexico, Ecuador, The Arriba bean, Venezuela, Santo Domingo, Peters Chocolates, original chocolate recipes,Cooking with Chocolate (16:32)
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mass producing a quality product, hot cocoa, candy bar chocolate, laws in the UK and France that say you can only use cocoa butter, chocolate wine, chocolate beer, tempering chocolate, changing temperatures for different effects, it's not easy to cook, fillings, emulsion of creme and chocolate, cocoa butter is messy, rolling truffles, fish doesn't mix well with chocolate, The Gramercy Tavern, Nibs are pieces of the roasted bean, cheap desserts at The Chocolate Room, Cadbury Chocolate tastes better in the UK, the future of chocolate in America, Katy thinks Nibs are overrated, scoops Nibs and chocolate pork, Cobble Hill, Park Slope,Honey Update with Jon Feldman of Frankies Sputino (12:59)
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four hives have been installed on Brooklyn rooftops, the bees have been in since mid april, honey production, queen bees, obstacles in bee keeping, when the queen died the bees went feral, humanitarian effort, why colonies are collapsing, cell phone towers possibly affecting bees, pesticidies, bees help our corn, addiction to chemicals, our need to genetically modify agriculture has affected bees, chemical fertilizers, highest form of technology is the original natural thing, The Monsanto Company, weather changes, bee keeping is a great hobby and can help the environment, purist approach to bee keeping, Italian honeybees, honeybees are indigenous to Europe and The Middle East, South American honey, bee keeping is illegal in New York City, H&R Apiaries, Jon Feldman, not just for honey but to learn as much as we can about bees,Camille Broderic & Philippe Massoud Talk About Illili (11:28)
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tabouleh, Philippe Massoud, Ottoman empire influence on the region influences the food, Illili, Lebanese inspired food, Lebanon has a lot of sun and water which helps their vegetables, Morrocan tabouleh is more wheat based, French influence in Lebanon, Middle Eastern food, raw kibbeh, breadbasket of Middle East, Slow Food Event, June 2009,To comment on this episode click here. There are currently Comments
First Aired - 01/30/2013 03:00PM
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Dominican-origin chocolate is the focus on this week's episode of Straight From the Source. Find out how Eric Reed went from livestock farming to becoming a chocolatier. His company, SPAGnVOLA, uses exquisite Dominican Republic estate-grown and processed cocoa which manufactured into chocolate in their Truffle Factory. Tune in and find out more about the ins and outs of cacao farming in the Dominican Republic and how Eric's company made its mark on the chocolate community. This program was sponsored by Heritage Meat Shop.
"Most people don't view soil as something that truly belongs to anybody." [07:00]
"Across all three of our premium bars has its own distinct characteristic. We don't tell customers what the flavor notes will be because everybody's palate is different." [19:45]
--Eric Reed of SPAGnVOLA on Straight From the Source
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From Livestock to Chocolate (18:38)
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Eric Reid, SPAGnVOLA, farming, cocoa farming, Dominican Republic, harvesting, co ops, organic chocolate, cocoa, bon bons, chocolate, exotic foods, cocoa beans, truffles,On-Air Chocolate Tasting (14:33)
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tasting notes, flavor profiles, aromas, genetics, cacao trees, passionfruit, salted caramel,To comment on this episode click here. There are currently Comments
First Aired - 08/22/2012 03:00PM
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On the debut episode of "Straight From the Source", host and chocolatier Clay Gordon is joined by Sarah Weiner principal in San Francisco-based Seedling Projects and the organizer of the annual Good Food Awards , among other projects. Together, they discuss what makes “good” food good and some of the challenges in setting the guidelines for entrants into the Good Food Awards - in other words, what it means to be Good Food. This program was sponsored by Fairway Market.
"Our goal is to help foster local and delicious regional food communities."
"The coffee people can learn from the chocolate people and vice versa.",
--Sarah Weiner of the Good Food Awards
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