The Main Course
Re-run 12 - 12:45pm EST
First Aired - 05/12/2013 02:00PM
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Food is not the new rock 'n' roll. This week on The Mike & Judy Show, Mike Edison and Judy McGuire are joined in the studio by Paul Gerard of Exchange Alley in NYC's East Village, and Spyro Poulos of Girl to Gorilla. Listen in to hear about The Metropolitan Museum of Art's exhibition on punk rock, and why the opening was so stale. Hear Paul talk about the restaurant industry, and why it's more akin to pop music than rock 'n' roll. Learn some New Orleans food history from Paul, and hear a selection from Girl to Gorilla's first album! After the break, hear conversations about the evolution of New York, and why more transplants need to let their freak flags fly. What is Paul's gripe with the James Beard Awards? Find out on this week's episode of The Mike & Judy Show! This program has been sponsored by Roberta's.
"They're saying that food is the new rock 'n' roll. But it's all pop; we're represented by housewives and buffoons." [5:30]
"Everyone wants to make their own little Midwest in Brooklyn!" [20:00]
-- Paul Gerard on The Mike & Judy Show
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Punk at the Met? (15:43)
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punk rock, the Met, DIY, Vivienne Westwood, Anthony Bourdain, celebrity, Pabst Blue Ribbon, The Dead Boys, shellfish, Exhange Alley, Paul Gerard, Spyro Poulos, jambalaya balls, Bourbon Street, balls, french fry po boy, Jersey City, New Orleans, oysters, The Gulf of Mexico, BP Oil Spill, seafood industry,Little Wisco? (15:16)
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Girl to Gorilla, Grand Victory, Scenic NYC, hipster, condos, sports bars, Williamsburg, Kips Bay, freak flag, Little Wisco, the East Village, adulthood, Coffee Shop, Schlotzsky's, the service industry, Tom Colicchio, CBGB's, Blondie, Television, The Talking Heads, The James Beard Awards,To comment on this episode click here. There are currently Comments
First Aired - 04/20/2010 04:00PM
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Erin talks with Krista Voisin, wine director of Roberta's. They talk Italian wine, Cajun cuisine & how high quality ingredients speak for themselves.
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Week in Wine Recap (4:35)
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At the Root of It, Erin Fitzpatrick, Barterhouse, Heritage Radio Network, Week in Wine Recap, direct shipment to consumers, Wine & Spirit Wholesalers of America, direct shipping bypasses wholesalers and monopolies, the measure could devastate the wine industry, stunt economic growth, crop report, 2009 Bordeaux is off to a slow start, Chinese interest, returns of 20%,Krista Voisin of Roberta's (15:33)
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Krista Voisin, Roberta's, Krista oversees the wine program at Roberta's, school field trip to Roberta's, Krista came to Roberta's three months ago, she used to work with Eddie Diaz at Otto, Italian wine list, some Long Island wines, Channing Daughters, Christopher Tracy, Spanish wines, focus on terroir, incorporating all five senses, origins, ecology, food activism, biodynamic wine, Krista is from Lousiana, gumbo, jambalaya, Cajun cuisine, Creole, born out of people who work in kitchens, New Orleans, wine is not necessarily a part of Cajun culture, Martin Wine Cellars, Decatur Street,Italian Wine & The Roberta's Philosophy (12:41)
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Kerner, Abbrazia Di Novacella, small grape varietals, 1500 varieties exist in Italy, Northern Italy, alpine valley, cooler climate higher altitude, Carlo's philosophy of cooking is to find the best ingredients available and cook to highlight the natural quality, Krista tries to find wines in that spirit for Roberta's, springtime wines, rooftop garden ingredients, speck, Roberta's uses a lot of pork, don't be afraid to ask sommeliers!, try something you haven't tried, service aspect, Italian white wines, Conspire, Amy Aiken,To comment on this episode click here. There are currently Comments
First Aired - 08/19/2010 12:00PM
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This week on A Taste of the Past Linda spoke to "Hoppin John" Taylor, master of "low-country" cooking. The low country is the coastal area of the Carolinas originally settled by wealthy plantation owners from Barbados. After French Huguenots and Mediterranean Jews settled along with an influx of West African slaves, a cultural and culinary melting pot resulted, giving the US its first taste of a huge range of foods and dishes. This episode was sponsored by Fairway: like no other market.
Photo 1: John Hoppin Taylor, Photo 2: South Carolina "Low Country"
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A Taste of the Past Introduction (17:52)
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A Taste of the Past, Linda Pelaccio, fish boil, low country cuisine, where is low country?, low flat coastal plain that used to be under water, John's accent is from Georgia not South Carolina, John's parents were both scientists, the food between one coast plain to another is similar, the first creole cuisine in America, history of South Carolina, the land of the Carolinas was given to a bunch of rich guys in Barbados when Charles I had been beheaded, all of the land south of Virginia was called Charleston after Charles, they began to import slaves from West Africa rice growing land to grow their rice, by 1708 there was a black majority, they hired John Locke to write a constitution for them, Locke provided religious freedom in that constitution making it the first place in the world to provide religious freedom by law, Charleston and the low country became a haven for people being persecuted, French Huguenots, Lutherans, Sephardic Jews, Charleston had the largest Jewish population in the new world until the Industrial Revolution, Sephardic Jews are from the Mediterranean and ergo had a love for delicious Mediterranean food that had not yet been seen, Gullah was the common language among people that could not read or write, Hoppin John's Low Country Cuisine, origin of the name Hoppin John, Hoppin John is a simple bean and rice pilaf, dish came from West Africa, low country cooking, black eyed peas, shrimp and grits, www.hoppinjohns.com, hominy, developed in the Southeast and Southwest,Linda Pelaccio (16:46)
Tags:
John Hoppin Taylor, red rice, it will never go away, Jambalaya, Jessica Harris, Charsleton, rich aquaculture, subtropical, 5000 acres of wetland, swamps, marshes, rivers, streams, 8ft tide, biggest tide on the East Coast, Charleston was the richest city in America for 200 years, benne, sesame seeds, okra, gumbo, West African influence on food, yams, similar to new world sweet potatoes, field peas, bread made with rice or corn, quail, what is ricebread?, daily bread of Charleston for 200 years, heirloom vegetables, low country cooking is similar to some of the fancy cuisine going on right now, does low country cuisine still exist?, absolutely, Edisto Island, it's always existed where there has been no break with the land or water, traditional dishes you will find in the homes of hunters fisherman and farmers, common mans dishes, Hoppin John, pine bark stew, chicken bogs, fish stew, complicated desserts have disappeared, the culture changed after the Civil War, many young men in the South were killed off, they lost their lands, A Low Country Evening, at the Smithsonian, John will also be at Pig Island,To comment on this episode click here. There are currently Comments
