Search Results
Hosted By
Tasteofthepast
Sponsored by
Fairway
Linda Pelaccio welcomes Josh Kilmer-Purcell and his husband Brent Ridge, who are known as The Fabulous Beekman Boys, to this week's episode of A Taste of the Past! The Beekman Boys describe themselves as "Two NYC guys who bought a farm and are sharing their experiment in living better lives, season by season, neighbor by neighbor." They are the stars of The Fabulous Beekman Boys, a reality TV show now broadcasting on The Cooking Channel, and have many other endeavors, including running a farm, a mercantile, writing cookbooks and many more. Their new Beekman 1802 Heirloom Vegetable Cookbook is a delectable yearlong trip through the Beekman vegetable bounty and is packed with simple, delicious, and seasonal vegetable-forward recipes that will have readers counting down the months to green shoots every year. This program was sponsored by Fairway Market.

"This idea of growing your own crops and appreciating heirloom varieties is very important to us. [10:00]

--Brent Ridge on A Taste of the Past

"Whenever you meet an unfamiliar vegetable - know that anything can be roasted. Toss it in olive oil put in an oven bake it at 400 degrees until its soft and see how it tastes." [15:00]

--Josh Kilmer-Purcell on A Taste of the Past


To comment on this episode click here. There are currently Comments

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


To comment on this episode click here. There are currently Comments

Hosted By
Cb_sqlogo_1_
Sponsored by
Edw116_150x150_042910sm
On another jam-packed episode of Radio Cherry Bombe, Julia Turshen is joined by the couple behind Gordy's Pickle Jar and the sister-duo behind The New Potato. Since launching Gordy's in 2011, Sarah Gordon and Sheila Fain & their award winning pickle company have been featured in Esquire, People Magazine, Southern Living, Martha Stewart Living and other notable magazines and blogs. You can find them at Whole Foods Market, Harris Teeter, Mom’s Organic Market, The Fresh Market, West Elm Market and speciality stores across the mid-Atlantic. The New Potato is a food and lifestyle site founded by sisters Danielle & Laura Kosann. The site deals with food and the experience of food in a different way, by broadening the scope of how we see it. From profiling the top restaurateurs of the culinary industry, to featuring the arbiters of other industries and their roadmap to the world of food and style, this breakout site covers a newer, far more extensive palate of tastes and trends. Today's program was brought to you by Edwards VA Ham.

"It's not easy [running a small business]. You need to be flexible with the highs and lows. If you really have a vision and a product you want to take to market, don't give up." [15:00]

--Sarah Gordon on Radio Cherry Bombe

"We didn't want to approach food in an uber foodie sense. Someone in fashion might love food and somebody in food might love fashion. It's a voyeuristic approach through a tastemaker lens." [29:00]

--Laura Kossan on Radio Cherry Bombe>


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS