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First Aired - 10/24/2012 03:00PM
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How does chocolate get made? Find out on this week's episode of Straight From the Source with Clay Gordon. From picking to fermenting, roasting to tasting and everything in between, learn what it takes for cocoa to go from earth to bar as Clay Gordon shares his personal experience and perspective to help inform listeners on the process behind chocolate. Why is chocolate so expensive - or is it really expensive at all? Find out why "every step is the most important step" when making chocolate and what goes into gourmet food production. This program was made possible by Heritage Foods USA.
"The first thing to understand about chocolate is that the difference between a good and great chocolate is paying attention to the process every step of the way. It's about not making compromises and taking the time to do it right - and taking the time to do it right is expensive!"
"Chocolate as we know it is very in-expensive. It's the most affordable luxury food I can think of. The price spread is very narrow compared with many other gourmet foods. The Queen of England can't buy better chocolate than you can!"
--Clay Gordon on Straight From the Source
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First Aired - 02/21/2012 04:00PM
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This week Unfiltered hits its 100th Episode! One of Heritage Radio's oldest running shows celebrates this milestone in style as hosts Erin and Brian and Lucy jare oined by Brent Young of Brooklyn's own The Meat Hook and open up a Barterhouse rarity on air: 2001 Dunn Vineyards Cab-Sav from Howell Mountain. Tune in to hear as they try other fine vintages and talk with Brent about his vision for the Meat Hook, nose-to-tail butchering, and his favorite wine pairings for everything from mortadella to steak to pate. This celebratory episode is sponsored by The Barterhouse.
"The real point of pride in The Meat Hook is our sourcing. We have really close relationships with our producers and farmers."
"Getting a fast food restaurant [like Rippers] off the ground with sustainable and locally sourced ingredients is not the easiest thing in the world."
--Brent Young on Unfiltered
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Unfiltered: Episode 100!! (17:00)
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top wines, expensive wines, Drew Barrymore, Pinot Grigio, Brent Young, The Meathook, Tom Island, chocolate milk, nose to tail butchering, butchering, meat, Valentines Day, Roberta's, Ripper's, Heritage Foods, Heritage Radio,Brent Young of The Meat Hook (25:57)
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,, meat cutspork tenderloinPinot Noir2007 vintageCuve La Grange Demieemicro climatesroast porkversatile meatpig dietspasture raisedRaven and Boarwhey dietcuringbrine injectionaging hamcolor differenceFrench butcherJapanese scotchlardorib steakDel Monacoshoul,To comment on this episode click here. There are currently Comments
First Aired - 09/22/2011 12:00PM
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This week on A Taste of the Past, Linda is joined by Ed Behr, the man behind The Art of Eating, an in-depth periodical about the best food and wine. Linda and Ed discuss everything from subjective taste to food pleasures. Find out what you can learn from The Art of Eating and why food writing is as good as ever. Also, tune in and discover why great food doesn't have to be expensive! This episode was sponsored by Fairway Market
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