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First Aired - 05/06/2010 12:00PM
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Trevor Gulliver of St John stops by to talk Nose To Tail Philosophy, and preview some of the new projects that he and Fergus Henderson have planned.
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A Taste of the Past: Trevor Gullivan of St John (15:00)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, The Barterhouse, Trevor Gullivan, Fergus Henderson, St John, Smithfield London, The Whole Beast: Nose to Tail Eating, Nose to Tail Eating: A Kind of British Cooking, Beyond Nose To Tail, Fergus is tied up in the kitchen with Jonathan Waxman, Barbuto, nose to tail cooking, cooking ethics, common sense and authenticity, seasonality, Fergus is not classically trained, he is self taught, St John was an old smokehouse, Peter Luger's, Brussels sprouts leaves, Anthony Bourdain, shaving the pig, fondue,To comment on this episode click here. There are currently Comments
First Aired - 05/14/2013 11:00AM
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Take a hunting trip to France on this week's episode of Wild Game Domain as Chad Pagano is joined by co-hosts Chris Gesualdi and Jessie Riley to talk about hunting and preparing game in the French technique. Find out how the militaristic nature of France finds its way into kitchens and hunting communities, as discipline and respect are essential to both worlds. From hunting methods to the availability of fresh wild game in France, tune in to get the low down on what hunting is like abroad. Later in the show, the crew breaks down some great French game cooking techniques. This program was sponsored by Hearst Ranch.
"It's not easy to make a humane 400 yard shot on an animal. For me - I want to be up close and personal, which is why I like bow hunting the most." [14:00]
-- Chad Pagano on Wild Game Domain
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French Hunting Techniques (18:38)
Tags:
fear of flying, Jessie Riley, French hunting techniques, France, wild game preparation, red deer, partridge, camouflage, hunting, community hunt, hunting licenses,Preparation and Seasonality (14:28)
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venison, elk, wild turkey, fresh game, wild boar, population control, nose to tail, seasonality,To comment on this episode click here. There are currently Comments
First Aired - 02/21/2012 04:00PM
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This week Unfiltered hits its 100th Episode! One of Heritage Radio's oldest running shows celebrates this milestone in style as hosts Erin and Brian and Lucy jare oined by Brent Young of Brooklyn's own The Meat Hook and open up a Barterhouse rarity on air: 2001 Dunn Vineyards Cab-Sav from Howell Mountain. Tune in to hear as they try other fine vintages and talk with Brent about his vision for the Meat Hook, nose-to-tail butchering, and his favorite wine pairings for everything from mortadella to steak to pate. This celebratory episode is sponsored by The Barterhouse.
"The real point of pride in The Meat Hook is our sourcing. We have really close relationships with our producers and farmers."
"Getting a fast food restaurant [like Rippers] off the ground with sustainable and locally sourced ingredients is not the easiest thing in the world."
--Brent Young on Unfiltered
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Unfiltered: Episode 100!! (17:00)
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top wines, expensive wines, Drew Barrymore, Pinot Grigio, Brent Young, The Meathook, Tom Island, chocolate milk, nose to tail butchering, butchering, meat, Valentines Day, Roberta's, Ripper's, Heritage Foods, Heritage Radio,Brent Young of The Meat Hook (25:57)
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,, meat cutspork tenderloinPinot Noir2007 vintageCuve La Grange Demieemicro climatesroast porkversatile meatpig dietspasture raisedRaven and Boarwhey dietcuringbrine injectionaging hamcolor differenceFrench butcherJapanese scotchlardorib steakDel Monacoshoul,To comment on this episode click here. There are currently Comments
