Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 08/22/2012 04:00PM
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On an informative and conversational episode of The Speakeasy, Damon Boelte is joined by friend and fellow bartender Aaron Polsky or Neta and Amor & Amargo. Damon and Aaron talk shop and discuss classic cocktail variations and the use of lower ABV spirits including Soju and Sherry. How can cocktails and food live in harmony? What does it mean to mess around with classic cocktail formats? Tune in for a great conversation on interesting drinks, customized bars and innovative bartending. This program was sponsored by Heritage Meat Shop.
"At Neta it's important for us to create drinks that go with food. The great thing about Soju is that its a distillate that has 25% alcohol. You can make cocktails [with Soju] that are significantly lower in ABV and go better with food."
"If you're a bar - stand behind what you are and what you do!"
"Nobody knows the drinks better than the bar staff and nobody knows the food better than the chef. Why not work very closely together to make that ideal relationship between the two?"
--bartender Aaron Polsky on The Speakeasy
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First Aired - 12/03/2012 12:00PM
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Amy Azzarito rejoins host Grace Bonney for the season finale of After the Jump! Tune into this episode to hear Grace and Amy talk about their top ten favorite design trends of 2012, and how they will evolve in the upcoming year! Hear about the resurgence of brick-and-mortar stores, and the myriad of pop-up shops in New York City. Tune in to hear discussions about some of the trends from this year that Grace and Amy hope to see fall out of favor. Later, Grace and Amy talk about the blog world in 2012, and how blogging has officially become a profession for many people. How have social media formats like Pinterest, tumblr, and Facebook changed the way that the online community shares information? Tune in to this episode of After the Jump to hear Grace and Amy's predictions for 2013! This program has been sponsored by 360 Cookware.
"Now, with Pinterest, tumblr, Facebook, etc. - People are making these conversations about their lives in visual ways. People used to 'talk' more..." [24:45] -- Grace Bonney on After the Jump
"Now, with Pinterest, tumblr, Facebook, etc. - People are making these conversations about their lives in visual ways. People used to 'talk' more..." [24:45] -- Grace Bonney on After the Jump
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Design Trends 2012 (19:44)
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Amy Azzarito, trends, blogging, design, jewelry, geode, rocks, mineral, driftwood, perfect, celestial, mystics, stars, Libra, Gem & Stone, Anthropologie, geometric patterns, Navajo, cardigan, Native American trade blanket, shapes, Stone & Honey, AM Radio, metallic, neon, copper, brass, spray paint, animals, ladies and gentleman, bird, taxidermy, Animal Love, foxes, motif, Brooklyn, brick and mortar stores, pop-up shops, Monacle, Bellocq, letterpress, inspirational, Keep Calm and Carry On, Steve Jobs, black and white, minimalism, Anna Dorfman, reclaimed wood, macrame, loose weaving, 70s, pottery, dark walls,Blog Trends 2012 (13:09)
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inspiration, Girls, HBO, realness, blogging, inclusiveness, archetype, white people, top knot, pretty, Facebook, tumblr, written, dialogue, Pinterest, apps, The New York Public Library, images, online magazine, independent print, blogosphere,To comment on this episode click here. There are currently Comments
First Aired - 05/09/2010 12:00PM
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Rose Levy Beranbaum of Rose's Heavenly Cakes called in to break down the different types of cake out there. Gina DePalma of Babbo & Michael Laiskonis of Le Bernadin reflected on pastry's journey in the last decade "from whimsy to irony".
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The Main Course Introduction (9:26)
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The Main Course, Patrick Martins, Katy Keiffer, Brooklyn Bowl, www.brooklynbowl.com, Heritage Radio Network, Happy Mother's Day, Rose Levy Beranbaum, The Cake Bible, Rose's Heavenly Cakes, IACP Award, Best Cookbook of the Year, HRN reaches 150,000 people per month, US Census Bureau,Baking With Rose Levy Beranbaum (17:25)
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Rose Levy Beanbaum, www.realbakingwithrose.com, baking can be savory or sweet, baking, Rose's Heavenly Cakes, The Cake Bible, it's in the 47th printing, new cakes after 21 years, new kitchen technology, oil cakes instead of butter cakes, iPhone apps, iPhone applications, shopping list apps, step by step guides, iPad, Kindle, Amazon, e-books, pdf files, cookbook publishing, are sales still a strong segment of publishing, catering to an audience, new media, social media, changing times, the future of writing, self publishing is easier than its ever been, pushing dessert into new directions, thyme, using herbs, basil, there is too much sugar in cakes and baked goods nowadays, sugar accentuates flavor, salt, caramel, what are the basic categories of cakes?, butter and oil cakes, layer cakes, pound cakes, flourless cakes, based on nut or air, egg whites, custard cakes, cheese cake, ice cream cake, baby cakes, cupcakes, wedding cakes,More with Rose (14:32)
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the cake is the last memory of a meal, history of cake, evolved based on baking powder, New York Times, Golden Lemon Almond Cake, Deep Chocolate Passion Wedding Cake, chocolate chiffon, adding egg whites at the end, soft even in the freezer, what are the tools that are a necessity to have for baking?, the oven is the common denominator of failure, calibrating cakes, the smaller the oven the more even, butter type cake, sponge cake, instant read thermometers are indispensable, using a scale, baking can be very scientific, flours are different, volume is different, it frightens people, following directions is easier, you don't have to be a scientist to be a great baking, imperical scientist, bleached flour, cooking without it, flour can differ greatly, butter can differ greatly, mathmatics and baking, Carnivale, Cuisinart,Gina DePalma & Michael Laiskonis (23:25)
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Tribute, Detroit, Babbo, Michael Laiskonis, Le Bernardin Restaurant, Michael went to school for Fine Arts, he learned science as a pastry chef, visual presentation of deserts, Gina DePalma got into pastries because she needed a job, pastry chefs relationship to the head chef, the last thing people remember from a meal, deceptively minimal food, meatless mondays, Mario Batali, whimsy on the plate, from whimsy to irony: the trajectory of deserts over the past 15 years, using exotic Asian ingredients, greatest hits of Japanese flavor, creating something that nobody has ever had before, Nicole Taylor, The Hot Five, The Hot 5, Hot Grease,Mmmmmmmmm Desserts! (22:37)
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utilizing time, order fire, pastry is often an afterthought in kitchen design, issue of freshness in pastry, what are the highlights on the dessert menus?, Gina: rhubarb, enough with the ramps!, seasonality, produce, locally grown, citrus, flavor components, formats, cover desserts, like cover songs, honoring a classic recipe, hallmarks of the industry, Gina pays homage to herself, Claudia Flemming, Gramercy Tavern, cereal milk, WD 50, Sam Mason, David Chang, Milk Bar, Bill Corbett, Fat Duck, England, Micheal's signature dish, chocolate caramel and salt, Chez Panisse, Heritage Radio Network Archive, most influence pastry chef pre and post Claudia, flavor forward, using herbs in dessert, familiar pairings presented in a new way, global pastry world,The Life of a Pastry Chef (16:19)
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Dolce Italiano, it's hard to find time to write a cookbook, Gina has 4 full time employees, 13 flavors of ice cream and sorbet every day, employee structure in the kitchen, Michael has 7 including himself, assigning roles, production, Michael is the first one in around noon, first dessert orders go out 12:45-1:00, chocolate work is done at night in between orders, a world within a world, pastry chefs run their own restaurant within a restaurant, making ingredients, plating, what is the personality of the pastry chef?, ability to be a self starter, pastry chefs have the hardest job in the kitchen, they are protective of what they are allowed to have, the other side of the kitchen is more course, the kitchen is like a pirate ship, Anthony Bourdain, Anne Saxelby, cheese as dessert,Cheese with Dessert & Pastry Chef Inspirations (25:28)
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Anne Saxelby, Saxelby Cheesemongers, cheese first and dessert after, keeping desserts on the light side, palate cleansers, live large!, wine cheese and dessert, trying all combinations, Anne promotes American cheese, cheese in dessert, ricotta, tasting desserts, Gina has 13 desserts and 12 to 13 flavors of ice cream, it takes a good 4 to 5 days for Gina to get it to work, some ideas don't work and need to be shelved, Michael works six nights a week, Pierre Herme, chocolate and thyme cake, Italy, simple dishes there are earth shattering here, chefs are a lot like musicians, Brooks Headley, friendly competition, pastry chef comradery, Angela Pinkerton, 11 Madison Park, tweel, ground up microwave popcorn, technical equipment, recipe testing, pacojet, what tools do you need at home, everybody should have a KitchenAid stand mixer, what is the go to pastry book, The Cake Bible, important step to understanding how ingredients go together, James Peterson, Alice Medrich, Lindsey Remolif Shere,To comment on this episode click here. There are currently Comments
