24/7 Stream
Specials and Highlights
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Larry and Larry: Fishing w/The Seamans (21:06)
Tags:
live minnows, killies, eel pots, wiggling writhing eel, nothing looks better to a bass than an eel, can you make a living eel fishing?, larry looks healthy, eel comb, 14 ft stick one inch thick by three inches wide, every inch has a hole with an ice pick, waste and dumping, pollution, Rockaway, Gateway National Recreational Area, GNRA came in 1972, GNRA swore it was all status quo, digging bloodworms at lowtide, bobbing for eels, when the eel would bite nylon his teeth would tangle, nylon instead of hooks, boots on and two bags of eels, no more market, generational tastes change when it comes to eels, the biggest market for eels are the asians,Bay People and Change on Land and Sea (30:26)
Tags:
eel teeth, skinned writhing eel, eel face, eel teeth are like sandpaper, looking at birds working over bait, getting a license to trap or hunt, a get laid license, the SWAT team stopping duck hunting, hunting around JFK post-9/11, Cory the documentarian, illegal picture taking, interrogated at JFK, Cory in handcuffs, oustanding warrant for riding his bike on the sidewalk, boredom, aggressive, taking college kids from upstate who know nothing about NY Waterways, some Conservation workers don't even know the laws, misconception about eel fisherman, we're NOT catching striped bass, if it swims or crawls we eat it, Charlie LeDuff, Bay People are the first line of defense, Bay People constantly help stranded people,,To comment on this episode click here. There are currently Comments
First Aired - 12/15/2011 10:00AM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Get ready to loosen up your belt a notch or two because A Taste of The Past is having a Christmas feast. Host Linda Pelaccio is joined accomplished food historian Clifford Wright who explains history of holiday feasts from the origin of the real St. Nicholas to the significance sweets at the holidays for the poor. This episode is sponsored The Barterhouse.
"We take it for granted, but there was a time when people couldn't afford food and (Christmas) was the one time of the year you could have visions of sugar plums" - historian Clifford Wright on A Taste of the Past
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Who Was St. Nicholas? (20:51)
Tags:
feasts, Charles Dickens, Clifford Wright, food historian, A Mediterranean Feast, Venice Cooking School, Christmas, celebration Christmas, Christmas feasts, St. Nicholas, fish dishes, The feast of seven fishes, fasting, Mass, roast thrush, strange feast food, suckling pig, fried trout, drowned pigeons, stuffed goat, court food, culinary hierarchy, Yeomans lunches, Sicily, Greece, The Crusades, sweets, table, pannatone, christa-somo, Christmas bread, Greek cookery, dulces, torrone, Bartholomew Boulanche, tuna tongue, mortadella, lasagna, grilled eels, FoodTimeline.com, Martha Rose Shulman,To comment on this episode click here. There are currently Comments
First Aired - 08/26/2012 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On this week's episode of The Main Course, host Patrick Martins is talking with Damian Sansonetti, Executive Chef at Bar Boulud, about timing in the restaurant business. Damian and Patrick talk about the timing of a dinner at Bar Boulud. From drinks to dessert, Damian reviews all of the steps that goes into a meal- as well as the time that each step takes, and what that means in terms of food production. Damian and Patrick go behind the scenes and talk about timing in the kitchen; hear about all of the different restaurant staff, their job descriptions, and how long their respective jobs take. Bar Boulud is also in a unique position because it is so close to many theaters in Lincoln Center. Hear about how Damian and the rest of the staff make sure that customers get to the show in time while maintaining the highest quality food and service. Tune in to learn more about the role of time in terms of different food products such as meat, fish, wine, and cheese. As Damian's time at Bar Boulud comes to a close, hear about his future plans in Maine, and how he hopes to be a mentor for young chefs. This episode has been sponsored by Cain Vineyard & Winery.
"Everybody thinks that executive chefs and chefs de cuisine don't cook, but I think now in our business, a lot more of us do cook. And part of that is because we got in this business because we love it, and we love to cook food. It's those days when you're doing those non-cooking things when you want to be in the kitchen."
-- Damian Sansonetti on The Main Course
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Working Against the Clock (52:07)
Tags:
Heritage Meat Shop, cheese, Sea to Table, Dave Arnold, cocktails, beer, Greenport Harbor, Bar Boulud, Daniel Boulud, Damian Sansonetti, time, timing, Lincoln Center, Broadway shows, the steps of service, gougeres, menu, sommelier, wine bar, large format bottles, three-course meal, appetizers, soup, chicken livers, braised sausage, garnish, gazpacho, entrees, cooking fish, glaze, reduction, coq au vin, steak, fresh, dessert, pastry chef, Claudia Fleming, pastry plating, pastry production, brunch service, stocks, sauces, confit, romaine lettuce, sous chef, cooking on the line, food runner, dinner service, a la carte, prefix menu, seasons, restaurant stations, kitchen, garmage, saucier, banquet chefs, waste, DB Bistro, French cuisine, dry aging, charcuterie, aging, wine, service staff, dishwashers, seasonal, beef tartare, heirloom tomato, corn chowder, classic cuisine, history, eels, restaurant decor, Maine, goat, Goatober,To comment on this episode click here. There are currently Comments
