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First Aired - 09/27/2011 03:00PM
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On today’s THE FOOD SEEN, chefs Julian Medina and Pichet Ong bring their multi-cultural cooking backgrounds to Coppelia, a 24 hour Cuban dinner, reinforcing the idea that Manhattan’s melting pot is not just American like apple pie (or chocolate chip cookies) anymore. Travel the world through tastes and techniques from Mexico to Thailand and find fusion everywhere!
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Coppelia (19:43)
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The Food Scene, Michael Harlan Turkell, Pichet Ong, Coppelia, Zocalo, Spice Market, Cuban Latin diner, Chi, Times Square, Asian food, Thai, Chinese, Thailand, Brandeis, architecture, Mexico, Hotel Nico, Richard Sandoval, CIA, Sushi Samba, natural sweetness, desert chef, staff meal, using bitter,Haute Cuisine Dishes (14:01)
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Snickers, familiarity, burger, comfort food, haute cuisine dishes, crudo, fresh ingredients, ceviche, New York Jew, Jewish food, Beijing, food consulting, Tex-Mex, Jew-Mex, fusion,To comment on this episode click here. There are currently Comments
First Aired - 06/10/2010 12:00PM
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This week on Taste of the Past Linda spoke with Seamus Mullen of Boqueria & Boqueria Soho. They discussed the many regional cuisines of Spain and why its no longer cooler to get your food Fed-Ex from far off lands than from a small farm upstate.
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A Taste of the Past Introduction: Tapas (12:39)
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A Taste of the Past, Linda Pelaccio, Heritage Radio Network, Hearst Ranch, Seamus Mullen, Boqueria New York, market inspired traditional Spanish food, Seamus was just on Next Iron Chef, time flies on TV, reality TV, Seamus was the third to last to be voted off, tapas, there are very few Spanish restaurants in New York, tapas bars are a terrific way to taste a lot of different foods, history of tapas, the real idea behind it is to get the patrons to drink more, the word means top, preserving proteins is very difficult, using salt, ham, salt cod, anchovies, preserved products, patatas bravas, communal tables,Seamus Mullen of Boqueria & Boqueria Soho (18:25)
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local ingredients, farm ingredients, Seamus grew up on a small sustainable organic farm in Vermont, chickens, sheep, cattle, gardening, using produce grown in the garden in the restaurant, it's nice to escape the concrete in New York City, what's the hardest thing for people to get used to with tapas?, lack of familiarity with Spanish food, regional side of Spanish cuisine, Spain is a small country, incredible geographically and linguistically diverse, many different cultures within Spain, fried white beet, shishito, it used to be sexy to get something shipped from Japan, now it's sexy to get something from Hudson Valley, local fish, black bass, molecular gastronomy, people have jumped into the science of cooking, Harold McGee, World Cup at Boqueria, food starting at 9:30AM,To comment on this episode click here. There are currently Comments
