Cooking Issues
LIVE 12 - 12:30pm EST
First Aired - 05/20/2013 05:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
How do you navigate the wine program at a fine restaurant? This week on How to Behave, Brian Keyser and Hannah Howard are joined in the studio by three wine professionals- Owen Kotler, Brie Conway, and Sarah Sutel. Tune in to hear the cast answers a few listener questions about wine. How do you tip based on the service of a sommelier? Is it acceptable to bring your own bottle to nice BYOB restaurants? Later, hear about the importance of checking for corked bottles, and why every fine dining restaurant should taste their wine for impurities before serving. This program has been sponsored by Fairway Market. Thanks to Jon Lundbom & Big Five Chord for today's music.
"As a sommelier, you want to ask questions because you don't want diners to feel stupid or intimated. You lose the sale, you lose their trust, and they're less likely to buy a second bottle of wine." [23:15]
-- Sarah Sutel on How to Behave
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Caller, You're on the Air! (20:01)
Tags:
Artisan Wines, Owen Kotler, Brie Conway, Sarah Sutel, Hannah Howard, wine tasting, riesling, the Finger Lakes, Ontario, New Zealand, Germany, wine, Chicago, BYOB, Manhattan, tipping, sommelier, spirits, corkage, wino, commodity, New Jersey, the Met Opera, wine list, wine snob, wine prices,To comment on this episode click here. There are currently Comments
First Aired - 09/18/2012 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Though he's late to the studio again, Dave Arnold is back for another hilarious and jam-packed episode of Cooking Issues. We've got calls from Memphis, stories of crazy fruit trees and advice for making herb mayonnaise. Find out why Nastassia's preferred title is "heir apparent" and hear an awesome recipe for chlorophyll butter, used to coloring sauces green. Learn more about artisanal cheese in America, handling chili peppers and oxidation in vermouth and fortified wines. This program was sponsored by Fairway Market.
"One of the sad things about cookbooks it that are lots of books before the modern cooking era that have fallen by the wayside and haven't been read enough. I don't hear as many people talking about James Peterson's sauce books as often as they should."
"If you only handle the waxy outer cuticle section while you're cutting hot peppers - you won't come in contact with the seeds much."
--Dave Arnold on Cooking Issues
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
To comment on this episode click here. There are currently Comments
First Aired - 01/04/2012 11:00AM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Mitchell Davis welcomes in the new year with friends Andrew Knowlton and Adam Rapoport of Bon Appetit to discuss restaurant trends in 2012. Find out why Andrew thinks good service will return to "casual" restaurants in the new year and why Brooklyn is no longer a novelty for restaurants. Hear them discuss everything from controlled oxidation to recipes for home cooks. This show was sponsored by Whole Foods Market.
"For too long, service has suffered [in casual restaurants]. In 2012, I think you'll see a refocus on service."
"The casualization of the American dining scene is the most significant thing to happen in the past ten years."
--Andrew Knowlton on Taste Matters
"It doesn't cost a restaurant one more cent to be polite and thoughtful."
"As much as I enjoy the show Top Chef, I think it's had a negative effect on how chefs cook. Food has become competition. Dishes have become full-on assaults."
--Adam Rapoport on Taste Matters
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Taste Matters: Adam Rapoport & Andrew Knowlton (17:33)
Tags:
Mitchell Davis, Taste Matters, Heritage Radio Network, Whole Foods Market, Adam Rapoport, Andrew Knowlton, The Foodist, Bon Appetit, restaurant trends, Torrisi Italian Specialties, prixe fixe, no tablecloths, Roberta's, service, M Wells, Brooklyn cuisine, food trends, Danny Meyer, Daniel Boloud, controlled oxidation, oxidized wine, fermented food,Restaurant Trends (13:54)
Tags:
TedX, taste, home cooks, recipes, celebrity chefs, Top Chef, Andrew Carmellini, competitive cooking, culinary education, over salting,To comment on this episode click here. There are currently Comments
