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The Lobster Place celebrates 40 years of business at their Chelsea Market location. The band is lively, the spread is over-the-top, and the people responsible for it are equally delightful. Find out how the family behind the Lobster Place has made good business from great principles. This piece was brought to you by Rolling Press.

By Laura del Campo

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Dave's back for Cooking Issues and he's joined by friend of the show Chris Young of Chef'sSteps.com. Chris also helped put together the Modernist Cuisine cookbooks, and joins the program to help answer listener questions and give some insight and perspective into his work at both Chef's Steps and Modernist Cuisine. From food safety regulations to use of calcium chloride - tune in for a rapid exploration into Cooking Issues - both complicated and simple! This program was brought to you by Whole Foods Market.

"Any food safety organization in the world's job is not to figure out the minimum possible thing that's safe - their job is to provide bullet proof guidelines so nobody can mess up. THUS all of the rules are always overkill, 100% of the time." [10:00]

--Dave Arnold on Cooking Issues


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In 1827, before Delmonico's opened, diners ate at cafes and boarding houses (inns), where the food was simply the food available that day from the farms. Diners had no choice of dishes, but ate the food that was served. Delmonico's changed all of that. Today's guest is Billy Oliva, graduate of the Culinary Institute of America and currently the Executive Chef at Delmonico's. This program has been sponsored by Heritage Foods USA. Today's music provided by Pamela Royal.

"[Delmonico's] is history. And when you walk through the door you feel that way." [5:15]

"Ireland is not really known for food but that has changed so much." [28:00]

--Billy Oliva on A Taste of the Past


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