Nothing Urgent
LIVE 6:30 - 7:15pm EST
First Aired - 11/30/2010 04:00PM
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This week Erin is joined by friends and colleagues Ben Towill and Phil Winser of The Fat Radish. Ben & Phil are best known for starting Silkstone, a popular and renowned catering company. The Fat Radish is their latest project, a new restaurant in the LES which has a healthy amount of buzz surrounding it. The guys talk about "trending" vegetables, sustainability in the UK & their personal food journey. This episode was kindly sponsored by our friends at The Barterhouse; importers of sustainable wines.
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Week in Wine Recap (5:07)
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Erin Fitzpatrick, At the Root of It, Week in Wine Recap, crop report, Spain experienced a cool growing season in 2010, bodegas in the northern part of the country are confident about their wines, market feed, harmful effects of alcoholic energy drinks, combination of caffeine and alcohol can be dangerous,Ben Towill and Phil Winser of The Fat Radish (16:35)
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The Fat Radish, Orchard St, Erin helped with the wine list, started with catering and then turned into a restaurant, Ben Towill, Phil Winser, the space was once a Chinese sausage factory, Silkstone, trend of vegetables, English traditions, vegetarian dishes, have fun while still having healthy food,More with the Fad Radish Guys (11:55)
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access to affordable healthy food, where is British food right now?, the landscape is changing, modern American cooking has nothing to do with the perception of American food, same goes for British, cooking television in England is all about good sesaonal cooking, what happens in NY travels around the world, www.thefatradishnyc.com, Rob Rees, Ridgeview Estate, Nutborne,To comment on this episode click here. There are currently Comments
First Aired - 02/05/2012 12:00PM
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This week on The Main Course, Patrick sits down and chats with the head chef of The Fat Radish, Nicholas Wilber. Nicholas talks about the vegetable-first approach he takes at the restaurant and how an incredible cabbage can stand up next to a heritage pork chop. Learn about his football tailgate cooking tradition with Bradford Thompson and hear everybody's Super Bowl predictions. Also hear what Patrick and Nicholas think about farmers markets, Paula Deen and the locavore movement. This episode was sponsored by White Oak Pastures.
"Even with a dish like our pork chop, the focal point is the vegetable."
"Organic was a trend that caught on. If people start caring more about sourcing products and farmers markets, you'll get better products that don't have to travel so far to get here."
--Nicholas Wilber of The Fat Radish on The Main Course
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The Main Course: Week in Review (15:05)
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Week in Review, Heritage Radio Network, Super Bowl Sunday, Andrea Trabucco-Campos, John McGill, HRN website,To comment on this episode click here. There are currently Comments
First Aired - 05/31/2011 06:30PM
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This week on Why We Cook, Erica talks radishes! From Easter Egg radishes to horseradish, Erica explores the cultural views on the many types of radishes as well as their varied use in different styles of cooking. This episode was sponsored by Whole Foods Market.
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Why We Cook: Red Hot Lumps (10:57)
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Why We Cook, Heritage Radio Network, Whole Foods Market, gardening season, radishes, industrial produce, Ancient Greeks, radishes with alcohol prevents intoxication, baguette, sashimi, healing properties of radishes, Windex of the food world,To comment on this episode click here. There are currently Comments
