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Eating
Sponsored by
Robertas
This week on Eating Disorder Spyro and guest co-host St. John Frizell of Fort Defiance in Red Hook take on the age old topic of the bartender. The role is one that can be mentally and physically taxing, and is often responsible for making or breaking a night out. The guys bring on two pro New York bartenders, Olufemi Akiwumi-Assani and Kevin Ang, to talk about the job behind the scenes and why they take their craft so seriously. Join the crew as they navigate the science of a great drink, hilarious (puke) stories, and an in-depth description of the worst customers. This program was sponsored by Roberta's.

"With crafting cocktails, there's very few parts that go into it that make a simple cocktail, a classic cocktail very, very good. But with these things, they all have to be regimented, they all have to be treated seriously so you have consistency and results. Jiggers are important." [8:19]

-- Kevin Ang on Eating Disorder

"As bartenders, we're reverse babysitters. We watch them come in as normal people and then we turn them into children as they go home." [29:07]

-- Olufemi Ariwumi-Assani


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Hosted By
Tasteofthepast
Sponsored by
Cain-logotype-hrn-150
What spirit were the Three Musketeers drinking back in the 17th century? Armagnac! On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by David Lincoln Ross, a food writer and armagnac expert. Learn about the ancient roots of the spirit in Egypt, and the differences between cognac and armagnac. Learn about the regional grapes used to make traditional armagnacs, and the importance of oak from the Mon Lunzon forest in the aging process. How does one choose a bottle of armagnac? Learn about the different characteristics of armagnac that can be used to determine what quality spirit to buy. How does armagnac pair with food? Learn about the culinary landscape of Gascony, France, and how armagnac plays a significant role in its food culture. This program has been brought to you by Cain Vineyard & Winery.

"Cognac, in the most simple terms, is distilled twice. It yields a more refined spirit with a higher level of alcohol when it comes out of the still. It's called double distillation. Armagnac has a simpler or continuous distillation process so the spirit that comes out after the distillation process is at a lower proof, but because it has only been distilled once, it has a more fragrant and flavorful result." [6:40]

-- David Lincoln Ross on A Taste of the Past


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Hosted By
Business
Sponsored by
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Cocktail Kingdom provides Manhattan’s bartending scene with some of the best equipment out there, sourcing products from Japan, the UK, and Germany. Tune in to hear Damon Boelte interview Cocktail Kingdom’s general manager, Ethan Kahn. This piece was brought to you by The International Culinary Center.

By Trigg Brown

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