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First Aired - 12/07/2011 11:00AM Download MP3 (Full Episode)
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Taste-matters
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This week on Taste Matters, Mitchell Davis has a conversation with food luminary and restaurant business consultant Clark Wolf. They discuss current American food trends and explore the history of the food revolution in this country; from Sonoma County and San Francisco to New York City. Learn about everything from the history of tomatoes to the burgeoning restaurant scene in Las Vegas. This episode was sponsored by Whole Foods Market.


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First Aired - 05/16/2012 11:00AM Download MP3 (Full Episode)
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Taste-matters
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Edw116_150x150_042910sm
What is American flavor? This week on Taste Matters, Mitchell Davis talks to chef Andrew Carmellini and cookbook author Gwen Hyman, who just released a book called "American Flavor". Hear what they think of some of the food trends that have come and gone in the restaurant scene. As the "naturalist" movement replaces molecular gastronomy, find out why Andrew is still most impressed by home cooking. Learn why sometimes getting a chef to translate his thoughts into measurable copy for a cookbook can be challenging and how Gwen and Andrew ultimately pulled it off. This program was sponsored by S. Wallace Edwards & Sons.

"I've always been inspired by what grandmothers are cooking rather than great chefs. I'm always looking for the soul of cooking." --chef Andrew Carmellini on Taste Matters

"The further away we get from work of the hand the more we long for work of the hand. The more time we spend online, the more we want a chicken in the backyard in Brooklyn." --cookbook author Gwen Hyman on Taste Matters


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First Aired - 04/18/2012 11:00AM Download MP3 (Full Episode)
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Taste-matters
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Untitled
This week on Taste Matters, Mitchell Davis is joined by Kate Krader, restaurant editor for Food & Wine Magazine. Find out how the magazine's Best New Chef program has consistently been ahead of the curve and what trends Kate predicts in restaurants moving forward. Tune in as Mitchell and Kate talk about everything from the cell-phone food photo phenomenon to Pavlovian responses to food in a global context. This program was sponsored by White Oak Pastures.

"I appreciate what chefs have done with burgers, but burgers have their limits and there is so much more you can do with sandwiches."

"As a chef, you don't want to watch somebody letting the food get cold while they take photos on their phone."

"Being in Copenhaggen is like being in a Marimekko store 24/7."

--Kate Krader, restaurant editor for Food & Wine Magazine on Taste Matters


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