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First Aired - 11/02/2010 05:00PM
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This week on Beer Sessions Jimmy and Ray sit down with veteran NYC bartender and beer geek Jen Schwertman, plus her fellow Blind Tiger associate Dave Brodrick, to talk about beer and American beer trends. The gang discuss the very healthy beer movement in Vermont and what it means to live there, plus what makes a good bartender good and why it helps to love where you bartend. All this plus tips on gluten free beer and a salute to well-balanced beer making. This episode was sponsored by Great Brewers.com: a favorite source for beer information and education and one of the internet's most popular beer destinations.
Photo: Blind Tiger Ale House
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Beer Sessions Introduction: Jen Schwertman & Dave Brodrick (14:32)
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Beer Sessions, Heritage Radio Network, Jimmy Carbone, Jimmy's No. 43, Ray Deter, d.b.a., Great Brewers, Blind Tiger, Dave Broderick, Jen has been a bartender for 16+ years, amazing that a bar owner could become governor of Colorado, brewers were community leaders, Chris Black, Falling Rock Brewery, there are a few new beer bars out there, Euclid Inn, Fresh Craft, new trends in American craft beer, canned beer, how long can you leave a keg outside?, aging strong beers, Jen Schwertman,The Life of a Bar Owner (14:51)
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work on the farm is hard, work as a bar owner is also hard, farming stories, Joel Salatin, town of Floyd has a great bar with tons of good beer on draft, population of 422, do craft breweries depend on urban American markets?, small breweries, Vermont is starting to take off for small breweries, craft beer is 10% of the market in Vermont, Tom Baker, Falling Rock Taphouse, Habanero IPA, Jen hates gimmick beers, Skunk Train, Brian Hunt,Gluten Free Beer, Diets & Bartending Culture (13:15)
Tags:
gluten free beer, how does the allergy show itself?, swelling, hives, bloating, it's a real allergy, you would know if you had it, there's a difference between food sensitivity and allergies, Ale Street News, how can you keep up your beer consumption as you get older?, improve the rest of your diet, Jimmy is going sugar and milk free, raw milk, great for making butter, farm to table events, Liquids of Interest, people are leaning towards tequila these days, next week is apple spirits, what makes a good bartender, the goal should be to find a bar where you'd like to hang out on the patron side, Cory Bonfiglio,To comment on this episode click here. There are currently Comments
First Aired - 08/02/2010 12:00PM
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Cocktail journalist and mixologist Dave Wondrich visits Cooking Issues to enlighten listeners on the current state of the punch bowl, classic Dutch distillation, where to find the best mixed drinks, and what actually makes punch punch. This episode was sponsored by Whole Foods Market.
Photo 1: Dave Wondrich, Photo 2: elegant "punch"
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Cooking Issues Introduction: Dave Wondrich! (14:51)
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Dave Wondrich, Cooking Issues, Heritage Radio Network, Nastassia Lopez, Dave Arnold, Whole Foods Market, email question: vegetarian chef wants to know how to do umami, we get the sensation from protein breakdown, aged dairy product forms amino acids when they break down, tomato has umami in it, is sous vide useful for somebody who doesn't cook meat, absolutely, it allows you to cook a carrot and have no flavor leech out and nothing go into it, use it to accentuate vegetable flavor, Punch: The Delights and Dangers of the Flowing Bowl, where do punches fit into a modern cocktail menu?, you get tired of pungent punch after a while, modern punches are very spicy, consumers expect something more like a cocktail, punch used to be like artificial wine, dilution in cocktails, shaking and stirring with ice should add 25%, you want your shaking drink to be more diluted than a Manhattan, stirring vs shaking, it depends on what type of ice you use, you can make a drink faster by stirring if you use cracked ice, ice has a lot of water sitting on the outside of it, when you crack it you get more surface area, it's good practice to crack the big ice,Pretentious Mixology, Craft Distillation & The Best Mixologists in New York City (18:14)
Tags:
Booze, mixology, molecular mixology is a horrible thing, new, different, fun and not overly pretentious, eat your cocktail, drink your appetizer, Tony Coniliaro, 69 Colebrooke Row, rifle games at bars, don't be pretentious, make delicious drinks, coming up with drinks that don't taste like something else, Dave makes a living using new techniques, the goal should be to make something that has legs, distillation, Tales of the Cocktail, regulation, microbooze, caller question, who are the best mixologists in New York City, Death & Company, PDT, it depends on what kind of drink you want, Painkiller, drinks out of half pint apples, we are in the golden age of drinks, craft distilling, Dave wants to see them making stuff he's never tasted before, it takes years to age whiskey, that's what it takes to make well aged spirits, there is speed aging going on, that can work sometimes but is not the same as the true process, there is no need to keep making gin and vodka the same way everybody else does!, 200 proof ethanol,What's Dave Wondrich Up To? (12:00)
Tags:
Imbibe!: From Absinthe Cocktail to Whiskey Smash, unique premise for cocktail books, Imbibe was the first cocktail book acknowledging that there are many others that came before, how did American bartending evolve and become what it is?, hunger for history, recapturing lost knowledge, David Wondrich previews his new book on the history of punch, English drinks, some people say punch comes from the Indian word from 5, 5 ingredients to punch: strong spirits. sugar. water. citrus. spice., food etymology, the history of punch is a tangled tale, punch was originally as serious as a martini, Dave gives a recipe for punch, you can bottle punch ant the flavor will change, not worse but different, the Punch book comes out November 2nd, last question: what are safe cocktails to order at a dive bar, Meyers on the rocks with a splash of pineapple juice,To comment on this episode click here. There are currently Comments
First Aired - 11/07/2010 12:00PM
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This week on The Main Course Patrick and Katy talk to Matthew Weingarten of Sodexo about the important (and admittedly difficult) process of improving the food in our institutions: schools, museums, stadiums, and more. Next Chris Parachini, owner of Roberta's, stops by to talk about the myriad of projects he and the Roberta's team have going on--including a burgeoning catering wing and a new slice joint in the works. Joshua Sharkey owner of Bark Hot Dogs talks about what good hot dogs are made of, what not-so-good hot dogs are made of, and why minimalism is key to a great dog. Finally Patrick and Katy set off a new series exploring the food scene in cities around the US; food critic Tim Carman talks to them about Chicago hot spots and the diner that Obama made a mecca.
Photo 1: Matthew Weingarten, Photo 2: Chris Parachini, Photo 3: Joshua Sharkey (right)
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The Main Course Introduction: Matthew Weingarten of Sodexo (24:28)
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Heritage Radio Network, S. Wallace Edwards & Sons, The Main Course, Patrick Martins, Katy Keiffer, Matthew Weingarten, Executive Chef of Sodexo, sustainable sourcing, waste management, water usage, energy management, public school food, Patrick is sick of the school food talk, no win situation financially, we should focus on corporate cafeterias, private schools, Sodexo is a food service based company, community based services, a call to entrepreneurs: distribution is key!, there is population density in New York, it's hard for somebody new to break in, new processing facilities could help make regional networks, vertical integration, institutional change, Heritage Foods USA is working with Virginia Tech and Emory University,More with Matthew: Game Meats, Sustainable Recipes & The Sodexo Model (20:24)
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Inside Park at St Bart's, charcuterie, game meats, heritage cuisine, recipes don't last for 500 years unless they are sustainable, nutritionally economically and agriculturally, game birds, Sodexo, Better Tomorrow, Coroporate Citizenship, changing the landscape can be challanging, demographics study, cost of health care services, new food model, money for change has to come from somewhere, we need more investors, 10 years vision: financially stable sustainable model to deal with distribution chains that bring local foods and farmers into larger corporations, when Sodexo makes a change it's monumental, where can you eat Sodexo?, www.sodexo.com,Chris Parachini, Owner of Roberta's (19:54)
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Cherryholmes, Chris Parachini, Roberta's, has grown into a business, do it yourself movement, everybody at Roberta's makes their own job, how does Roberta's keep up with all the projects they have going on, the mobilization of Roberta's, the small projects don't supersede the bigger concepts, Brooklyn Grange, rooftop farm, you can feed a good amount of people with an acre, Roberta's is always a project or two ahead of what the infrastructure can support, growing the movement, Gabe McMackin heads the catering department, anything anytime anywhere, catering the Scope Art Festival, 30,000 people over 5 days, Chris's hobbies, sailing, behind the scenes at Roberta's, Josh Corey, he has more work than a human can do in a day, on site carpenter designer and handyman, development of the kitchen, Best Pizza just opened,Joshua Sharkey owner of Bark Hot Dogs (34:31)
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Joshua Sharkey, Bark Hot Dogs, price point is tough, product driven, hot dogs are an emulsified meat, at Bark they use three cuts for their hot dogs, pork shoulder pork jowl and beef shoulder, Josh thinks nitrates are essential for hot dogs, they preserve the meat and give you that pink color, natural casings to get the snap, there's no secret for cooking it, slowly roasted on the grill, finish it really hot, Polish butchers have really good stuff, www.barkhotdogs.com, new projects on the horizon,Tim Carman, Food Critic for Washington City Paper (15:00)
Tags:
Tim Carman, Food Critic for Washington City Paper, DC doesn't have a deep and abiding food culture, technically considered part of the south, transient culture, DC signature dish:, all over the map, Ben's Chili Bowl, signature restaurant of DC, soul food/diner, classic throwback diner, Jose Andres, is there a food quality change during administrations, independent restaurants have great relationships with local farmers in the DC area, institution food, cafeteria food, prepackaged food, tourist food along The National Mall, museum food, hot restaurants in DC, Penn Quarter, Cafe Atlantico,To comment on this episode click here. There are currently Comments
