Wild Game Domain
LIVE 11am-11:30am ET
First Aired - 01/28/2013 01:00PM
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Matthew Bagdanoff updates traditional cocktails with herbs and ingenuity at Van Horn in Cobble Hill, Brooklyn. On today's episode of Let's Eat In, Matthew joins Cathy Erway in the studio to talk about some of his favorite cocktail recipes at Van Horn, and why a good bartender doesn't muddle the orange peel and cherry in an old fashioned. What are some of Matthew's favorite spirits? Hear Matthew share some stories from the bar; listen in to learn how Matthew has soothed heartbroken individuals, and dealt with rowdy customers! Check out Matthew's cocktail class at Van Horn, and tune in to hear about Matthew's aphrodisiac dinner! This episode has been sponsored by 360 Cookware.
"The whole beauty of an old-fashioned is that it takes a good spirit and accentuates it." [11:10]
"The idea of spirits is to have an essence- a spirit. Vodka is made to get rid of all these flavors." [14:00]
"It's really tacky to send someone a drink." [21:00]
-- Matthew Bagdanoff on Let's Eat In
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Vicious Vicious Vodka (18:30)
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piña colada, herbs, the flip, egg white, bourbon, gin, citrus, sour, amaro, dry shake, tea strainer, seasonal, grated nutmeg, hot toddy, lemon, penicillin, muddle, honey, Matthew Bagdanoff, Van Horn, Cobble Hill, old-fashioned, muddle fashioned, manhattan cocktail, Red Hook, Widow Jane, home bar, whiskey, St. George's American Dry Gin, vermouth, Industry City, Oregon,Venison and Asparagus (12:10)
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kicked out of the bar, bartender, Beverage Director, relationship advice, break up, date meal, asparagus, Valentine's Day, aphrodisiac, venison, Palmer Vineyards, martinez, cherry liquer, screwdriver, palate, alcohol, digestion, digestif, apertif, pairings, wine, beer,To comment on this episode click here. There are currently Comments
First Aired - 03/08/2011 03:00PM
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Sazerac, Screwdriver, Sex on the Beach … ever wonder how cocktails got their names? Mixologists, nay, bartenders Ari Form and Matt DeVriendt educate THE FOOD SEEN on the etymology of libations (from serious to sports themed), and how to construct a drink list itself. Also, the legend of Pete LaCock demystified, what came first, the man or the drink. This episode was sponsored by Hearst Ranch - the nations largest single source grassfed and grass finished beef supplier. For more information visit www.HearstRanch.com.
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The Food Seen Introduction: The Jakewalk (15:09)
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Hearst Ranch, grassfed beef, grass finished beef, Michael Harlan Turkell, The Food Seen, Heritage Radio Network, Ari Form, Matt DeVriendt, The Jakewalk, Carroll Gardens, Cobble Hill, terminology, playful cocktails, etymology, what's the difference between being a bartender and a mixologist, complex mixed drinks with fresh ingredients, shaken vs stirred drinks, egg drinks vs flips, sour mix,The Story Behind the Cocktail Names (24:39)
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variances on cocktails, Dune inspired drinks, balancing flavors, esoteric drink names, Jeremy Swift, literary references, basketball references, World B Free, Lafayette Fat Lever, Rory Sparrow, Three Fingered Brown, El Guapo, Three Amigos, Pete LaCock, Razor Shines, Mackey Sasser, introductory drink for somebody trying to learn about cocktails, learn how to properly make an Old Fashioned, get a book with the classics from a reputable source, The Joy of Mixology,To comment on this episode click here. There are currently Comments
First Aired - 09/28/2010 05:00PM
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This week on Beer Sessions Ray and Jimmy (plus the multi-talented Dave Broderick of Blind Tiger) sit down with an all-star cast of beer aficionados and creators. David Geary, the "dean of American craft beer", comes through the studio to talk about brewing in Scottish castles and accessing the most secretive spots of the craft beer universe. Dann Paquette and Martha Paquette talk about being "nomad" brewers: borrowing other brewer's facilities late in the eve to mash and brew...plus they discuss their heavily-researched historical reproduction beers and what beer making was like in the 19th century.
Photo 1: The famous Geary London Porter, Photo 2: Dann Paquette and Martha Paquette of Pretty Things
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Beer Sessions Introduction: David Geary (18:40)
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Beer Sessions, Jimmy's No 43, Jimmy Carbone, Heritage Radio Network, Ray Deter, d.b.a., Dave Brodrick, GreatBrewers.com, David Geary, London Porter, D.L. Geary Brewing, cask ale, The Old Toad, Portland Maine, Peter Maxwell Stewart, Samuel Smith, Scottish Breweries, Scotland, Bass, David Bruce, high gravity beer, Ringwood, Alan Pugsley, Newman's, Albany, New York, Microbrewers Conference in 1987, fewer than 30 micro-brewers in the country at that point, predictions for the future of beer, the business of beer is vibrant, Pabst Blue Ribbon, craft brewing, business is diluted, 1800 craft breweries right now, there were 16 craft breweries in 1983, exponential growth, 25-28% of the beer in Portland Maine are craft beer, Luke's Lobster, Spuyten Duyvil, do the number of taps matter in a bar?,Cellaring Beer & Pretty Things Brewery (19:39)
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Email Question, cellaring beer, David says don't do it!, only bottle conditioned beer with yeast, Hampshire Special Ale, fresher is better, high gravity with yeast present is a different story, it continues to mature and condition, Sherry like flavor from beer means its been oxidized, Pretty Things Brewery, Dann Paquette, Martha Paquette, gypsy brewery, it's NYC Craft Beer Week, Martha and Dann draw the labels, Jack D'or, malted wheat, Yorkshire oats, Martha was a scientist at MIT, Fluffy White Rabbit, Pretty Things Beer & Ale Project, historical series of beers, people don't give English brewing enough credit these days,The History of Porters & Calculator Brewing (21:52)
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Porter is a uniquely London style beer, originated in the late 18th century in the Shoreditch region of London, Porterhouses, mild brown beer, very low in alcohol, school children drank it, the malt was unrefined, pot roast, 4 years ago the New York Times blind tasted 30 porters, Geary's was considered the best Porter in New York, London Porter, distinctly late 18th century London style, what's the difference between a stout and a porter?, roasted barley instead of malted barley, the water sucked a hundred years ago, the beer today tastes better than it did then (probably), high concentrations of hops, some recipes go upwards of nine lbs per barrel of hops, Ron Pattinson, carmelization, old-fashioned flavors, long ago they could not measure alpha acids in hops, we have careful control over ingredients these days, chemical studies, David hated his own Imperial IPA, Blind Tiger Event tomorrow, NYC Brewer's Choice Thursday night, Good Beer Seal, home brew pairing,To comment on this episode click here. There are currently Comments
