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Hosted By
Let_s-get-real
Sponsored by
Cain-logotype-hrn-150
It's berry season! On a fruity episode of Let's Get Real, Erica Wides discusses all the berries - black, blue, mul, cran....you get the point. Find out why she eats them off the vine, why blackberries are the holy grain and why supermarket berries are so bland. What does IHOP and Brooklyn high-rises have to do with berries? How has foodiness held berries hostage? Find out on Let's Get Real. This program was brought to you by Cain Vineyard & Winery.

"I'd rather eat street berries than industrially grown berries from A&P, that's for sure." [18:00]

"For me - the holy grail is the blackberry - the perfect blackberry. The blackberry is the ultimate berry reward." [20:00] --Erica Wides on Let's Get Real


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Hosted By
Tci
Sponsored by
Cain-logotype-hrn-150
Eat the whole egg! That's right - Erica Wides is on a crusade to break the "egg-white" brainwash that's taken over millions of people. Tune in to this week's episode of Let's Get Real and get the real scoop on nature's "most perfect food." How can there be egg foodiness? It's a lot easier than you think. This program was sponsored by Cain Vineyard & Winery.

"My Passover wish for all of us is that we can all just get over the egg fear once and for all and just start eating whole eggs again!" [07:00]

--Erica Wides on Let's Get Real


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Hosted By
The-main-course
Sponsored by
373032_118841657019_442152286_n
This week on The Main Course, host Patrick Martins welcomes to the show Chef Mike Poiarkoff of Vinegar Hill House. Having been at the restaurant for six months now, Mike shares his experiences so far at the charming Brooklyn spot and what brought him specifically to that kitchen. Patrick and Mike shed light on the somewhat mysterious process of coming into a restaurant as a new chef and "trying out" for the position, with Mike securing his role at Vinegar Hill House by simply cooking his own style of simple, rustic food. Mike goes on to explain his way of cooking with the wood-burning oven at the restaurant and how he, for instance, achieves the perfect crust on a chop. Growing up in a close-knit Russian community in Pittsburgh, Mike was introduced to traditional cooking techniques at a young age and, from the sounds of it, this has given him a unique perspective in the kitchen. This program was brought to you by Rolling Press.

"I didn't attend culinary school, I never worked in a professional kitchen. I had the opportunity to learn from somebody very talented, from scratch... I was pushed early, and that was probably the best way that I could have learned." [11:39]

--Mike Poiarkoff on The Main Course


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