Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 12/13/2010 01:00PM
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This week on Let's Eat In, Cathy is joined by Anna Wolf who runs the Brooklyn-based beer-mustard company "My Friends Mustard". A self proclaimed beer and food nerd, Anna shares the story of how she started making mustard at home and explains why using beer as ingredient helps her product stand out as something truly delicious and unique. Tune in and learn how mustard can play a role in a date meal, and what the future holds for My Friends Mustard! This episode was sponsored by S. Wallace Edwards & Sons of Surry, Virginia. For more information visit www.surryfarms.com
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Let's Eat In Introduction: My Friend's Mustard (13:21)
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Anna Wolf, My Friends Mustard, librarian gone foodie, Wholegrain Beer Mustard, home made mustard, cooking and baking with beer, beer as an ingredient, Spicy Brown Ale Mustard, Stout mustard, honey mustard, rye mustard, the caviar of mustard, Cathy Erway, Let's Eat In, Heritage Radio Network, S. Wallace Edwards & Sons, Surry Farms,More with Anna Wolf (13:45)
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Ana likes listening to soul music in the kitchen, Murray's Cheese, craft beer places, the mustards go well with sausages, mustard pizza?, what's the most date worthy application of mustard, cheese plates, sauteed with greens and garlic, mustards go well with sharp cheddar, grilled cheese with mustard, Indian food is Anna's favorite meal aside from mustard, mustards and delis, kosher mustard, date meal?, pork chops with mustard or shrimp pasta,To comment on this episode click here. There are currently Comments
First Aired - 08/02/2010 01:00PM
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Cathy sits down with cheese buyers Amy Thompson, of Lucy's Whey, and Sergio Hernandez, of BKLYN Larder. Together, they crown the King of the Cheeses, discuss eating the rind, decide what to do with whey, and discover why you can't find a great french brie in America. This episode was brought to you by Whole Foods Market.
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Let's Eat In Introduction: Cheese! (17:26)
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Let's Eat In, Cathy Erway, Heritage Radio Network, Whole Foods Market, Roberta's, Lucy's Whey, Amy Thompson, BKLYN Larder, Sergio Hernandez, what cheese would you buy for somebody else who is a cheese nerd, classic cheeses, Parmigiano Reggiano, Chelsea Market, American Artisanal Cheese, Dante from Wisconsin, sheep's milk cheese, Wisconsin Sheep's Dairy Collective, La Quercia, Prosciutto Di Parma, Manchego, it's hard to get your hands on a good French brie, legalize raw milk!, eating rinds, it can be a really sharp pungent flavor, bread over crackers, Capriole Goat Dairy, Slow Food Cheese Festival, ricotta, triple cream,Amy Thompson of Lucy's Whey & Sergio Hernandez of BKLYN Larder (15:05)
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www.lucyswhey.com, www.bklynlader.com, ricotta is made from whey, whole milk ricotta, sheep's milk ricotta, goats milk is too lean for ricotta, Burrata, a purse made of mozzarella curd with fresh cream inside, you have to eat it within a few days after it's been made, it's hard to stretch mozzarella curd, cooking with cheese, sauteed summer squash, fresh cheeses with summer vegetables, stracciatella, it's like young taleggio, trying different cheeses on pizza, French onion soup, pizza parties!, grilled pizza, Lucy's Whey does picnic platters for the High Line, summer is a slow time for cheese, some cheeses can highlight fresh produce, cheddar from Shelburne Farms,To comment on this episode click here. There are currently Comments
First Aired - 11/29/2009 12:00PM
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This week on The Main Course, Patrick Martins makes his triumphant return to radio. Greg Hall and Liz Thorpe join as guests.
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The Main Course Introduction: Patrick's Back! (14:52)
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Patrick Martins, Katy Keiffer, The Main Course, broad breasted white, heritage breeds, genetic diversity, Heritage Foods, www.heritagefoodsusa.com, whole birds, Paradise Locker Meats, local meat, breeders, farmers, Frank Reese, terroir, just because meat is local doesn't mean it's the best, cattle industry, school food system, working beyond the CSA level, Alice Waters, journalism, report the entire story not the political story, Slow Food, Scott Carlson is ignorant, turkey, Kobe beef, Roberta’s,Greg Hall of Goose Island Beer Co. (27:25)
Tags:
Greg Hall, Goose Island, beer, brewery, Barcade, Blind Tiger, The Ginger Man, nobody has a set beer list in New York, Six Point, Chicago, Minetta Tavern, Tabla, New York Beer Week, Tribecca Grill, Murray's, beer and cheese classes, distribution, regionality, Brooklyn Brewery, microbreweries, production brewery, Narragansett, local breweries, Carlo Petrini, there are three things that make the US more inspiring than Europe, bread cheese and beer, chemical engineers, India Pale Ale, English Style, the IPA won 5 Medals at the Great American Beer Festival, Matilda, Belgium style ale, fermented with two different yeasts, spicy, Bourbon County Stout, never use a bourbon barrel twice, Michael Jackson, www.greatbeer.com, www.beermenus.com, mechanical engineers,Liz Thorpe of Murrays' Cheese Shop (17:26)
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Cherryholmes, Krogers, Murrays' Cheese Shop, Alpine Lace, Jarlsberg, block cheddar, specialty cheeses, all cheeses are equal, everyday cheese, sourcing, supermarket, sharp white cheddar, six different varieties are unnecessary, stand behind one producer, American artisan cheese, Pleasant Ridge Reserve, family owned factories, traditional grilled cheese, cheese shops, train the trainer model, creating an ongoing certification program, Paul O'Neill, marketing cheeses, merchandising style, wine and beer, The Cheese Chronicles, Robin Byrd,Pioneers of New American Cheese & Beer (15:10)
Tags:
Mary Keen, Cypress Grove, goat cheese, Paula Lambert, hand made mozzarella, Miles Kahn, The Great American Beer Festival, Sierra Nevada, Garret Oliver, Brooklyn Brewery, Rob Todd, Allagash, Russian River, Six Point, Sweet Action, Willi Lehner, cheese cave, Blues & Brews, pasteurized milk,To comment on this episode click here. There are currently Comments
