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The Main Course - Episode 58 - Robert Stehling, Jason Colucci & Steve Jenkins
First Aired - 06/13/2010 12:00PM

This week on The Main Course Patrick and Katy sat down with Robert Stehling of Hominy Grill in Charleston SC, Jason Colucci of Pulino's NYC & Steve Jenkins of Fairway Market.

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Sponsored by Hearst_logo
Hosted By Patright

Segments:

The Main Course Introduction (10:26)

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Patrick Martins, Katy Keiffer, The Main Course, Heritage Radio Network, Hearst Ranch, www.hearstranch.com, Roberta's, Steve Hearst, Heritage Foods USA, Dennis Hopper, Hoosiers, Gene Hackman, all the bars have been packed with World Cup fans, New York City Food Film Festival, www.nycfoodfilmfestival.com, Oyster Shuck and Suck, the point of the festival is to taste what you see on the screen, George Motz, Hamburger America, pigs blood popsicle, Cherryholmes,

Robert Stehling of Hominy Grill in Charleston, South Carolina (19:48)

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Robert Stehling, Hominy Grill, Charleston, low country region, rice culture, colonial period, cash crop, Robert is from North Carolina, http://www.hominygrill.com, white flint corn, grits, Anson Mills, traditional grains, heirloom seeds, all work done by hand, Southern traditional is very seasonal, Robert tries to work with local traditions, historical traditions, menu items at Hominy:, fried chicken, chicken country captain, boggs, Indian influence in Southern cuisine, curry came through the English, Cajun history, Creole, mixing of culture and races, Jambalaya, shrimp and grits, the big nasty, Charleston is driven by tourism, the food revolution is new to Charleston, open farmland is a problem there, rooftop farming, Department of Health can create problems, there is more oversight in other states, rule driven policy, it's impossible to monitor things in New York City,

Jason Colucci of Pulino's (21:41)

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Cherryholmes, Jason Colucci, manager, Pulino's Bar & Pizzeria, New York City, sourcing from farms, Nate Appleman, a lot of the staff at Pulino's moved over from San Francisco, A16, Jason makes relationships with farmers during the off season, local ingredients, planning accordingly, the big guys are actually playing ball, they are buying more local stuff, food costs are lower when making pizza, Corton, Guy Jones, Blooming Hill Farms, Pulino's brings in a half a steer a week, dynamic menu, educating the consumer, Pat LaFrieda, Heritage Foods USA, Pulino's does their own charcuterie, nothing gets wasted, whole animal cooking, did Nate bring in his own philosophies?, long work hours, reality TV show wrapped in a kitchen, Robert wishes it was as easy as shutting off a TV, a great team always branches off into different places, the theater of Keith McNally, Balthazar,

Robert & Jason Explain Their Respective Restaurant Hierarchy & Culinary Backgrounds (19:58)

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Jason grew up in Staten Island, Patrick's mom visited Pulino's, Punlino's has a staff 75-100, restaurant hierarchy, restaurant kitchens are like military war fields, when you start questioning people you work for you should probably leave, chef as director and manager as a producer, finding small farms and keeping it a secret, survival of the firstest, Hominy Grill has 50 employees, a very big small restaurant, Robert is the owner and the head chef, Robert has always been a cook, he had a brief art school career that led to a dish washing gig, Crook's Corner Restaurant, Bill Neal, Arizona 206, Brendan Walsh, Sign of the Dove, Roberta's, humble setting and fantastic food, being a chef gets you a passport, you can always get a job somewhere, Katy was a butcher, project oriented vs repetition, long hours in the restaurant world make other things hard,

Heritage Cooking with Steve Pope: (10:42)

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Steve Pope, Heritage Cooking, Good Shepard Poultry, collecting cookbooks, in the early 1950's there was a huge change in the technique of cooking poultry, every once in a while Steve will buy a commercial bird to remind him of the trade offs, taste is great with the Heritage bird, Heritage birds live longer and develop better, we have removed natures gifts through genetic engineering, good old fashioned chicken salad, vidalia onions, www.heritagechef.com,

The One & Only Steve Jenkins Returns! (20:39)

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Steve Jenkins, Fairway Market, a new store opened in Paramus, another new store opened in Pelham, people in New Jersey aren't as nice as New Yorkers, Red Hook is the gold standard of how wonderful it can be to open a store, the people were happy Fairway was there, Steve overestimated how big the wine store would be, the Fairway model stays the same store to store, Scott Stringer, Fairway bans shoplifters, security guards and cameras monitor it, communal salad bar, BP oil spill, the ocean will never recover, wildlife and vegetation is resilient and will recover, back to Fairway:, how do you keep each store consistent?, every time a new Fairway is opened the quality and excitement is diluted, you cannot maintain the edge you have when you first open, there's too much going on, if you continue to promote and inspire from within you can maintain the passion that made you successful in the first place, Fairway has always been old school, Steve is always out on the floor, every business is destined to become a bunch of blockheads, when you hire from outside it changes the flavor of who you are, supermarket mafia,

More with Steve Jenkins of Fairway Market (22:26)

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America needs to do a better job of promoting world soccer, World Cup, Steve is fascinated by the craft of being a good referee, everything is corrupt in Italy but the ref, Barcelona, Steve sources olive oil from there, it's cheaper and easier to have them truck stuff to Paris, Fairway is going to open on the East Side, the neighborhood is changing, reminiscing on old New York staples, there were no good ingredients for people to cook with until Dean & Deluca, stores for people who want to cook, Fairway has the greatest ingredients in the universe, fruit & vegetable stands, Korean markets, gastronomy is still it's own science, Fairway on the Upper West Side had a huge impact on peoples food choices, why has Queens been slower to develop, Donald Manes, grocery stores that cater to realistic sensibilities, prices are kept low, Fairway had good cheese and olive oil before other markets,

Show Wrap Up: Flying Pigs Farm News (6:20)

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Erin Fairbanks, Flying Pigs Farm, rare breed Heritage pigs raised year round, New York Times article that highlighted Flying Pigs Farm, Kim Severson, Farm Camp, keeping the price of camp accessible, Erin worked as a line cook in the city, kickstarter, www.farmcampnewyork.org, for every $9000 they raise they will offer another Farm Camp,

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Hot Grease - Episode 34 - Rebecca Federman & Liza de Guia
First Aired - 06/07/2010 03:30PM

This week on Hot Grease Nicole spoke to Rebecca Federman, a resource librarian with a culinary history background, and Liza de Guia of Food Curated.

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Sponsored by Tekserve
Hosted By Hotgrease_4g

Segments:

Hot Grease Introduction: Rebecca Federman the Culinary Librarian (12:25)

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Hot Grease, Nicole Taylor, Heritage Radio Network, Tekserve, New York Public Library, Rebecca Federman, culinary books, Italian Renaissance Cookbooks, The Astor Collection, menu collection at the library, presidential menus, online resources at the library, Culinary 101 Class, ask the librarians!, always ask for help, doing research is not very intuitive, New York public libraries are facing tough times, budget cuts, www.nypl.org, speak out and spread the word, write to your council person,

Liza De Guia of www.foodcurated.com (10:45)

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Liza de Guia, www.foodcurated.com, Food Curated, inspiring people through storytelling, her first video was July 2009, rooftop farms, Annie Novak, urban farming, Scratch Bread, Matthew Tilden, The Meat Hook, Liza has been shooting stories since she was 3, before Food Curated Liza produced a series on the environment, she was a food host and reporter in the Hamptons, Grits Takedown, Matt Timms, Widow's Hole Oyster Company, Fatty 'Cue, Edible Aventures, New York City Food & Film Festival,

A Conversation with Rebecca & Liza (8:28)

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Roberta's, favorite cookbooks, Sunday Suppers at Luke's, Liza is a sucker for illustrated books, Ad Hoc at Home, who would you love to prepare a meal with?, friends & family, marrying food print media and online food media resources, Epicurious, www.food52.com, Omnivore Books, San Francisco, Celia Sack, favorite seasonal foods, Higgins Restaurant, blackberries, local sweet corn, cookedbooks.blogspot.com, www.nypl.org, www.foodcurated.com, subscribe to the video feed,

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Why We Cook - Episode 45 - Cut Off Your Face
First Aired - 06/01/2010 06:30PM

Erica reminisces about the "dark, clubby, upholstered, fish-and-cocktail-sauce smelling, Mad Men-esque" Elk Hotel and Restaurant and begins a journey into the world of Soft Shell Crabs.

Whole Episode:
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Sponsored by Image003
Hosted By Erica-correct

Segments:

Why We Cook Introduction: The Elk Hotel - A Hidden Gem in Long Island's Culinary Wasteland (13:13)

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Why We Cook, Erica Wides, Bao Kombucha, Heritage Radio Network, www.drinkbao.com, Long Island was a culinary wasteland in the 1970's, people used to eat at home a lot, energy crisis, post Vietname pre-Reagan slump days, moms cooked more, cultural offerings would be had in Manhattan, era before the big food boom, alfalfa sprouts, fishing industry in Long Island, chiffon pies, The Elk Hotel, fried soft shell crabs on toast, Port Jefferson Harbor, Long Island Sound, bluefish,

Soft Shell Crab Season! (9:31)

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soft shell crabs, top 5 food for Erica, it's soft shell crab season now, frying is a messy proposition, to deep fry crab you only need a few inches of oil, you can pan fry or sautee them, they are in season late May through September, what is a soft shell crab?, east coast blue crabs that have molted, you always want to purchase live shellfish, as soon as they die they decay, www.seafoodwatch.org, Monterey Bay Aquarium, population has gone down due to pollution, avoid the farmed crabs, don't get the frozen ones from Asia, buy local and eat in season, they contain some mercury and some lead,

Soft Shell Crab Cooking Preparation (8:41)

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soft shell crabs require preparation, cut off their face, gills are inedible, fish bones, flip the crab over, there is an apron, it looks like a tail, it's a piece of shell that is tucked into a little crevice, if the crab is male the apron shell is long and skinny and pointy and looks like the Washington Monument, if the crab is female the apron is shorter and rounder like the Capitol building, either way take the apron off, Erica likes to let the crab flavor shine through, don't bread or batter them unless you are very good at tempura, she likes to dust them lightly with corn starch or flour, run away as soon as it hits the pan, sometimes there are oil explosions, come back turn it over and cook them until they turn red, there's no real way to tell that they're done, tartar sauce, tomato watermelon gazpacho sauce, chili mayo, you could also make a sandwich,

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