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First Aired - 05/14/2012 06:30PM Download MP3 (Full Episode)
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Cutting-the-curd
Sponsored by
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This week is Cutting the Curd's 100th episode! Congratulations to Anne Saxelby, Sophie Slesinger, and everyone else who has either been a guest or supported Cutting the Curd thus far! For this very special episode, Brian Keyser, Dimitri Saad, and Leigh Friend of Casellula Cheese & Wine Café are in the studio for a seven-course cheese tasting! More specifically, Anne and Sophie are taking a lesson in cheese pairing from everyone at Casellula. Hear about some of the cheese condiments at Casellula, as well as how to do your own cheese pairing with food from your pantry. Learn some general basics in terms of complimentary and contrasting tastes and textures. Sit down with a plate of cheese and some of your favorite snacks to pair, and listen to the 100th episode of Cutting the Curd! This episode was sponsored by Hearst Ranch.

"There are no rules to pairing- that's something I like to make clear. Whatever you like to eat together is what goes well together... But two rules of thumb are that you either want to compliment or contrast." -- Brian Keyser on Cutting the Curd

"I believe that it's easier for us sometimes to go for something that's going to compliment, but the fun part about what we do at Casellula is that we taste everything. So sometimes you're going to get that experience from something that is completely unexpected." -- Leigh Friend on Cutting the Curd


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First Aired - 05/03/2011 04:00PM Download MP3 (Full Episode)
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Filtered
Sponsored by
Wfm
This week on Unfiltered, Erin Fitzpatrick is joined by Edgar Brutler of Leo Hillinger Wines. Tune in to hear more about wines from the Austrian region and find out why Austrian reds can be as good if not better than the whites. Learn more about field blends, aging potential and tune in for an on-air tasting. This episode was sponsored by Whole Foods Market


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First Aired - 03/06/2012 04:00PM Download MP3 (Full Episode)
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Filtered
Sponsored by
Bhouse2
This week on Unfiltered, Erin Fitzpatrick & Brian DiMarco sit down and chat with Piet van Leijenhorst, Bols Master Distiller, about his Bols Genever. Learn more about the overlooked flavored white whiskey and learn what sets it apart from other spirits. Find out why genever should not be used as a gin substitute and how it can best be utilized in cocktails. Unfiltered is brought to you by The Barterhouse.

"Genever is a categeroy on its own. It was copied by the English somewhere in the 1800's, but they couldn't truly copy genever so they made gin. The difference between gin and genever are the botanicals. You can hardly drink gin straight, but genever is perfect to drink straight."

--Piet van Leijenhorst, Bols Master Distiller on Unfiltered

"If genever must be categorized, it's white whiskey with botanicals."

--Tal Nadari of Lucas Bols on Unfiltered


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