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First Aired - 04/07/2013 03:00PM
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We're talking pastry and restaurant openings on today's episode of The Morning After! Jessie Kiefer and Jen Tullock are joined in the studio by Thiago Silva, the Corporate Executive Pastry Chef at the CMM Group. Listen in to this episode to hear why Thiago took up pastry, and how pastry differs from savory cooking. Hear about Thiago's offerings at places like Catch Miami and New York, and The General! Later, chef Nick Padilla stops by to talk about the restaurant he's opening, Alameda. Why did Nick decide to open his spot in Greenpoint? Learn about the menu items, and why Nick hopes to meld the cocktail and entree menus to create a cohesive aesthetic. What Latin food would be served at Chardonnay's Midwestern fusion restaurant, Chardoñez? Find out on this week's episode of The Morning After! Thanks to our sponsor, Whole Foods, and thanks to Knifeshow for today's music.
"If the cake doesn't taste good, what's the point? Ultimately, you want the cake to be devoured... it's something I really work hard on." [18:45] -- Thiago Silva on The Morning After
"We're a very bar-centric restaurant; over half the seats are at the bar. We want people to be able to move around and talk, but at the same time be able to share some food." [29:45] -- Nick Padilla on The Morning After
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Front of House: Sewage (12:51)
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Jen Atari, rap, Fish Gods, wine tasting, Terroir, rebirth, the restaurant industry, The First Minister of Scotland, Scotch, School of Visual Arts, stolen wine, crowd sourcing, beards, Thiago Silva, Nick Padilla, cake, opening a restaurant, chef, Arrested Development, Alameda, Manhattan Inn, Greenpoint, handcrafted, Front of House, Midtown, New York City, water supply, plumbing, EMM Group, toilet paper, sewage,Thiago Silva (13:58)
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pastry chef, capoeira, Thiago Silva, Olives, Todd English, cooking television shows, bakery, The General, celebrities, Catch, Harley Davidson cake, motorcycle, carving, dessert, breakfast cereal, doughnuts, donuts, cereal milk, yogurt parfait, liquid Klondike, chocolate, ganache, sous chef, consistency, tasting, beverage, beer, wine, spirits, Atkins diet, brunch,Nick Padilla (9:25)
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Alameda, Waine Longwell, Greenpoint, summer dining, Nick Padilla, Polish food, Momofuku Ssam Bar, pork buns, Aldea, Brooklyn Star, bistro, American bistro, cocktail, sitting at the bar, restaurant people, wine by the glass, beer, craft beers, design, Alphabet City, Goat Town, carpentry, wood work, Bed Stuy, Lorimer Street, serendipity, baby,Chardoñez (6:53)
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Chardonnay's, Chardoñez, naked nacho, Doritos, whipped cream, rainbow sprinkles, margarita, savory, tilapia, banana leaf, sundried tomatoes, cilantro lime, mango salso, Tyson chicken, dulce de leche, flan, tres leches, ice cream sandwich, tira misu, Latin fusion, quesadilla, Portuguese, emmgroup.com,To comment on this episode click here. There are currently Comments
First Aired - 03/25/2010 12:00PM
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Jayne Cohen talks about Passover cuisine and her books "Jewish Holiday Cooking" and "The Gefilte Variations".
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A Taste of the Past Introduction: Jewish Holiday Cooking with Jayne Cohen (14:32)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Dickson's Farmstand Meats, Jayne Cohen, Jewish Holiday Cooking, Potato Latkes, Jewish cuisine, Judaism, Passover, nut paste, seder, creative and traditional recipes, dumplings, bitter herb, slow roasted eggs on top of a sabbath stew, eggs roasted overnight, buried in onion skins, coffee grinds, Sephardi Jews, the egg is layered with meaning in Jewish tradition, symbolism of Temple sacrifice, mourning, life, rebirth, optimism, circular everlasting life, chopped liver, leek croquettes, traditional seder dinner, Iranian Jews, Ashkenazi Jews, fun experience for children, singing, dipping, tradition of hiding a piece of matzoh,The Gefilte Variations & Passover Cuisine (18:04)
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comment on the show, international cuisine, gefilte fish, foods of Central Asian Jews, beet and turnip soup, chicken with dried berberis, no table is complete without fish, fish represents good luck and fertility, fish broth, poached in cabbage leaves, innovative recipes, Wolfgang Puck, tarragon, gefilte variations, mahi mahi, salmon, Jewish people are very diverse people, eating regionally, seasonally, locavore, Jews were expelled from France at the end of the 14th century, they remained in the south of France, Swiss chard, spinach, olive oil, Italian Jewish recipes, matzoh lasagna, eggplant parmigiana, walnut cakes, glutton free diets, vegetarian and vegan dishes for the holidays, matzoh polenta, Michael Romano, caramelized food, mushrooms,To comment on this episode click here. There are currently Comments
