Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 11/08/2012 12:00PM
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This week on A Taste of the Past, host Linda Pelaccio is joined by
celebrity pastry chef to the stars Eric Lanlard who has recently
published several recipe books for baking at home. He discusses the
origins of baking and the history of prominent bakers who worked under
harsh conditions and the comparison to baking today. Hear chef Lanlard
talk about early recipe creation and baking for the Queen of England
and her passion for food. He discusses the history of Antonin Careme's
baking for royal courts as well as his own cooking for celebrities.
His most recent book is a selection of recipes for home baking called
"Tart It Up!" This program was sponsored by Whole Foods Market.
"I wanted to put [savory baking] back in fashion." [2:01]
"I know what it's like to put something on the table and get the wow factor." [2:03]
"I like giving more tips, I like getting more flavors." [2:04]
"Baking is like chemistry." [2:05]
"I want to make [baking] accessible." [2:05]
-- Eric Lanlard, Pastry Chef on A Taste of the Past
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Make Baking Approachable (16:45)
Tags:
Eric Lanlard, Tarted Up, Cake Boy, food media, baking, desserts, cakes, celebrities, home desserts, recipes, The Beckhams, Elton John, approachable, pastry chef, accessible, ingredients, French, food sculpture, architect, pagoda, ice cream, Antonin Careme,Spice Up Your Baking (11:28)
Tags:
Queen of England, savory/sweet tarts, home baker, Baking mad with Eric, fashion, pot pies, quiches, savory pies, television, herbs, zest,To comment on this episode click here. There are currently Comments
First Aired - 06/17/2013 03:30PM
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You think you know pie? Discover Pie Corps on this week's episode of Hot Grease, as Nicole Taylor is joined by Cheryl Perry and Felipa Lopez, the women behind Pie Corps, a savory & sweet hand made pie company in Brooklyn. Hear what makes their pieunique, as they discuss their savory and sweet pies, and explain why savory sometimes escapes the American palate. Find out how they went from a stand in the New Amsterdam Market to a shop in Greenpoint, and hear about some of the new delicious items they have in store for the coming months! This program was sponsored by Whole Foods. Music provided courtesy of The California Honeydrops
"We started the business thikning we were just going to do savory pies, then we realized Americans don't really know pie the way Europeans do." [7:30]
"We don't think there should be any guilt around eating pie." [16:00]
-- Cheryl Perry of Pie Corps on Hot Grease
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Meet Pie Corps (5:11)
Tags:
Pie Corps, Felipa Lopez, Cheryl Perry, New Amsterdam Market, Greenpoint,Wholesale Pies? (6:15)
Tags:
bakery, farmers markets, wholesale, pie, dessert, catering, chicken pot pie, savory pie, fried chicken,Smart Tarts (5:12)
Tags:
smart tarts, ingredients, hand pies, cake pops, pie on a stick, food guilt,To comment on this episode click here. There are currently Comments
First Aired - 08/22/2012 04:00PM
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On an informative and conversational episode of The Speakeasy, Damon Boelte is joined by friend and fellow bartender Aaron Polsky or Neta and Amor & Amargo. Damon and Aaron talk shop and discuss classic cocktail variations and the use of lower ABV spirits including Soju and Sherry. How can cocktails and food live in harmony? What does it mean to mess around with classic cocktail formats? Tune in for a great conversation on interesting drinks, customized bars and innovative bartending. This program was sponsored by Heritage Meat Shop.
"At Neta it's important for us to create drinks that go with food. The great thing about Soju is that its a distillate that has 25% alcohol. You can make cocktails [with Soju] that are significantly lower in ABV and go better with food."
"If you're a bar - stand behind what you are and what you do!"
"Nobody knows the drinks better than the bar staff and nobody knows the food better than the chef. Why not work very closely together to make that ideal relationship between the two?"
--bartender Aaron Polsky on The Speakeasy
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