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First Aired - 05/16/2010 05:00PM
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This week on The Mr. Cutlets Show Josh sat down with James Tracey & Akhtar Nawab. The guys spoke about whether cooking with super delicious olive oil is a must or a mistake, and just where it was that Josh had meat so aged it was "rotting off the bone".
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The Mr. Cutlets Show Introduction: James Tracey & Akhtar Nawab (20:57)
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The Mr. Cutlets Show, Josh Ozersky, Heritage Radio Network, Fairway Market, Josh is very hungover, Roberta's, Craft Bar Restaurant, Akhtar Nawab, Tom Colicchio, Mexican cuisine, taquitos, toastatas, sweetbread tacos, lobster arepas, Richard Sandoval, 11 new restaurants planned, Gramercy Tavern, green market gastronomy, minimalism, resourcing and getting the best products, grass fed meat, lacks sweetness, Angus Piedmontese, it's great when it's 60 days aged, lots of marbling, very tender, dry aged flavor, a dry clean aging room compresses the meat, no musky funk, Colicchio And Sons, plated vs family style, Tipsy Parson, Josh has limited knowledge on Mexican food, Josh has never had a soft taco that totally obscured everything inside of it, Josh went to a dinner at the James Beard House, Daniel Humm, tweezer food, Michael Anthony, James Tracey,Olive Oil, Meats & Vegetables (15:30)
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Fairway Market, Red Hook, single origin olive oil, meat program, do chefs like grassy olive oils or fruitier ones?, some people say not to cook with good olive oil, is that true?, yes, finish your dish with the good olive oil, James is from Texas, Bev Eggleston shoulder pork chop, Tipsy Parson, Fudge Farms, pork, Julie Taras Wallach, Fatty Cue, Meatopia, open to the public this year, Andrew Carmellini, Jimmy Carbone, July is good beer month, www.meatopia.org, July 11th at Governors Island, benefits Slow Food USA and Just Food, www.ozersky.tv, Josh now drives an Audi, Today's Special,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)
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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
First Aired - 01/23/2011 04:30PM
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Burning Down the House debuts at it's new time slot - now airing live every Sunday at 4:30PM EST. Tune in this week as Curtis is joined by special guest Steve Fuchs and friends of the show Roderick L Knox & Caroline Bailey. Together they embark on a conversation that revisits the old form/function debate, with a twist - Steven Fuchs's idea of "Formtion". The gang goes on to explore the idea of monuments as architecture, imagery in Church design and the significance of the tallest buildings. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com
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Burning Down the House Introduction: New Time, Same Place (8:52)
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Burning Down the House, Curtis B. Wayne, Heritage Radio Network, Hearst Ranch, Roderick L. Knox, Steve Fuchs, J.D. from Boston University, financing for department stores and supermarkets, Steve now works as a screenwriter and desert guide, he has written a manifesto - a trinity theory, architectural theory is worthy of satire, form + function = formtion,Steve Fuchs Explains "Formtion" (19:22)
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Steve harvested tangerines today, it's 20 degrees in New York, does form follow function?, Sir Banister Flight Fletcher, Vincent Scully, William Barrett, Joseph Campbell, decadence of culture, decay, decrepitude, development of architectural expressions, minimalism, is it our new mannerism?, architecture is the art of decoration, embellishing utility, embellishing logic, to make things beautiful takes a specific talent, design vs decoration, stretching the truth, monumental myopia, stevefuchs.blogspot.com, nature or nurture, form and function are synonymous, can sculpture be architecture?, monuments as sculpture or architecture?, architecture functions, sculptures are free to leave out human accommodation all together, form follows philosophy, architects solve problems, Cooper Union Building, some art is monumental, installation art, sculpture can be architectonic,A Progressive, Decadent Culture (14:53)
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the pyramids are architecture, much more than they needed to be, all the architecture that we revere is really dedicated to the dead or the metaphysical realm, every church is a monument to a dead carpenter!, architecture informs us, when society was church driven the tallest building in town was a church, in the 19th century that became governmental buildings, in the 20th century they became businesses, things morph over time in terms of their meaning, architecture is well intentioned, as a culture progresses it becomes increasingly decadent to the point where only form and decoration matter, The Holocaust Museum, Renaissance traditions where architects paint sculpt and build,Truth is Beauty (Except When You're Lying) (8:49)
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www.rodknox.com, cdanalytics.org, The Pantheon, truth is beauty, except when you're lying all the time, pretending to be something you're not, an icon is something that is often duplicated, acknowledge what the material is and listen to it, inspiration for medieval architecture, pay attention when you go into a gothic cathedral, Christianity is a pagan religion!,Closing Thoughts & "Real Food" (7:39)
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in California you ignore the architecture and enjoy the nature, single family homes are very interesting works of architecture in California, Steve Fuchs has a new food related venture, childhood obesity has doubled, Captain Crunch is better than nothing, Steve invested in a new food startup company, Real Food, cashew frozen desset, will taste as good as ice cream, we will always eat what's in front of our face,To comment on this episode click here. There are currently Comments
