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First Aired - 11/22/2010 02:00PM
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This week on Snacky Tunes Terry Diabolik sits down with Michael Whiteman of the renowned Baum and Whiteman restaurant consulting firm, creators of Windows on the World and operators of The Rainbow Room. Whiteman talks food trends of 2011, including predictions of big things for sandwiches and popsicles. Next up The Suckers come to the studio to talk cooking (or lack thereof) on the road, their new album, and to perform some songs in-studio! This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919
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Intro & Opening Song (4:45)
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Michael Whiteman of Baum and Whiteman (11:33)
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Snacky Tunes, Terry Diabolik, Cabot Cheese, Napa Valley, Sparkling Rose, Baum and Whiteman, Restaurant Consultants, Windows on the World, 9/11, The Rainbow Room renovation, 2011 Trends, Annual Trend Report, another good year for food, things are getting better, all the people who were rich before the collapse are still rich, people are spending in new and fashionable places instead of old timey stuffy French or Steakhouse places, Steakhouses are Middle Class, people who GENUINELY have money, rich people, San Antonio, urban farming, Heinz Kethcup, 27 percent of families in this sector have ZERO disposable income, food-to-go, Wallgreens food-to-go, food-to-go is taking restaurant and supermarket dollars, where does nutrition fit into this?, neighborhoods with the worst nutrition, food deserts, wife swapping but with restaurants, interesting crossovers, every time a restaurant fails another consultant is born, pop-up shops, social media help pop-up shops, menus are NOT necessarily getting more conservative, gourmet comfort food,Keep Your Eye on the Sandwich (8:09)
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keep your eye on the sandwich!, ethnicity in sandwiches, popsicles, fresh fruit ice pops, chopped fresh fruit, chopped peppers, paletas, chocolate with chili, Mexican people serving delicious food, Italian food reboot, people used to hate on Southern Italian food until they realized the food is healthy, Southern Italian food does NOT have butter cream or lard, grits becoming the star of breakfast, grits replacing starches for dinner, people have become enamored with no gluten diets, people have latched on to the idea of no gluten, new trends for cocktails, bartenders are making their own bitters and infusions, the next crazy ingredient for a cocktail, going back and seeing a shift over the years,The Suckers Talk Thanksgiving (2:35)
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The Suckers, Thanksgiving with The Suckers, Baby Food, Yeasayer, Manamana, Black Sheep Acoustic!, Cabot Cheese,The Suckers Talk Food (3:24)
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Get Your Body Movin, CMJ / SXSW darlings, whats life like after the single?, babes and money, it still feels like the band is always hustling, exuisite cooking in Belgium, sweet potatoe soup, usually its just a meat and bread situation on the road, big chunk of change from Taco Bell, cooking on tour?, kitchen in the van, Capris Sun, Nature Valley Bars, Maple Syrup,The Suckers Talk Writing Songs (5:45)
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Paul Handley, The Chocolate Show, Paul was jogging, Wild Smile, four videos!, someone suggested the band do four seperate videos so everyone's idea would be included, the band is working on new songs, the writing process, jam sessions, no food while writing music, Sparks during practice, Boardwalk Empire, myspace.com/Suckers, French Kiss Records, twitter/sssuckersss, suckersmusic.com,To comment on this episode click here. There are currently Comments
First Aired - 08/27/2009 04:30PM
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On the third installment of Will Communication, Will Goldfarb is joined by Alex Raij, co-owner and chef of Txikito Restaurant in Chelsea, NYC. They talk about Basque cuisine, farmers markets, and what makes good cooking so good.
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Will Goldfarb Talks to Alex Raij of Txikito About Basque Cuisine (17:36)
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Roberta's, Will Goldfarb, family, Durango, fish neck, fish head, generations, Roberta's promotes a timeless atmosphere, Alex just had a baby!, 9th ave between 24th and 25th, Bilbao, Spain, reversed gender roles, running a restaurant is a labor of love, regional cuisine, minimalist cuisine, attention to region, ingredients, food preparation, poached cod, oils can be strong, banquet dish, exact temperature is important, romantic ingredients, chili pepper and clam, high cuisine, heritage, Biscay, Zamudio, France, real estate is part of running a restaurant, international restaurants, Alex Raij, Alex runs Txikito with her husband, Basque cuisine, Basque country, the dish is transformed by the process, cod parsed with garlic, secular Spanish tapas, road trip through Spain, higher standards, Txikito, http://www.txikitonyc.com,Alex Raij Talks About the Trendiness of Tailor Made Ingredients (12:48)
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Hotel Macaroni, fine cuisine next to a gas station, modern Italian restaurant with food that actually tastes Italian, cooking restrictions, cooking as storytelling, incorporating foreign ingredients and techniques, dominance of olive oil as a cooking medium, there is a lot of fatty, sugary and salty food in Spain, Fernando Rey, the difference between oil and butter, market cooking, farmers market, adding personal style to ingredients, staple ingredients, Alex buys vegetables from farmers market in season, rooftop garden, shipping container, making something out of anything, do it yourself spirit, Whole Foods, evil empire, Bowery is like a country within New York, green markets, anything that's high quality is a luxury, gold topping on dessert, Louis Vutton, preparation has taken a back seat to the origin of the ingredient, charging fair prices, menu structure, conscious shopping, BBQ Trailer, Heritage Foods, adding value to a brand, affording to serve food at a good value, supply and demand, finding new clients, Picnick Smoked,Conclusion: Good Ingredients Aren't Good Cooking (5:50)
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good ingredients aren't good cooking, good cooking is teasing the most flavor out of a particular ingredient, telling a cohesive story with a meal, green market is a resource not a point of view, Italy, Madrid, Corona, caviar, farmer's, shoulder, strip malls, olive oil is Mediterranean, tailor made food has become fashionable, being sensitive to economics, efficient distribution, people are sensitive to the market right now, seasonality, champagne,To comment on this episode click here. There are currently Comments
First Aired - 05/17/2012 12:00PM
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On this week's episode of A Taste of the Past, Linda Pelaccio is talking about ancient and whole grains with Maria Speck, IACP award winning author of the NYTimes notable book Ancient Grains for Modern Meals. Topics include Maria's upbringing with whole grains, the health benefits of eating grains, and why ancient grains have become fashionable in the food world. Quinoa has been back on the scene for a while, but learn about some lesser known grains such as emmer, kamut- and the most ancient of them all- einkorn. Maria's book includes grain dishes for all of your courses- appetizers, meals, and deserts! Listen to this episode, and you will be an ancient grain expert. This episode is sponsored by Cain Vineyard and Winery.
"The key and my passion is to tell people that whole grains can taste really good."
"In average supermarkets, grain selections are becoming bigger and bigger."
"A big trend in baking is that bakers are looking for local grains and freshly-milled flour."
-- Maria Speck on A Taste of the Past
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Whole Grains, Old Grains (18:54)
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Einkorn, Kamut, ancient grains, health, wellness, natural ingredients, cereals, Maria Speck, Ancient Grains for Modern Meals, journalism, recipes, Cambridge, cooking classes, whole grains, German, Greek, whole kernels, flavor, millet, food industry, flour, food diversity, ancient wheats, gluten sensitivity, gluten, spelt, Fertile Crescent, polenta, cinnamon, nutty, King Arthur, mail order, red rice, barley, quinoa, birdseed, bulgur, berries, oats, soaking, buckwheat, pseudo cereals, rhubarb, beech nuts, farro, emmer,Storing Grains (17:23)
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pasta, brown rice, desert, weight loss, frozen pizza, pudding, lemon juice, Greece, texture, dieting, vegetables, mindful eating, truffle theory, box of chocolates, homemade truffles, hulled barley, storage, germ, hearty, spoil, mason jars, proteins, vitamins, fiber, baking, fresh-milled flour, scones, quinoa cakes, celiac, bread, farro, emmer, white wine, mussels, amaranth,To comment on this episode click here. There are currently Comments
