2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Eating Disorder
1:OO-1:3O /// Eat Your Words
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
11:OO-11:3O /// Wild Game Domain
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:25 /// Evolutionaries
4:OO - 5:OO /// Food Talk with Mike Colameco
7:3O-9:OO /// GUNWASH
9:3O-10:3O /// Full Service Radio
My Welcome Table
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"As my mother always said, most people eat to live, I live to eat."
"I've always had the dream to mix Indian and Western foods since I began cooking...I wanted to adapt what we ate in India to what [ingredients] we have here [in the United States]."
"At Union Square Hospitality Group, we believe that your technical skills should form 49% of you are and 51% of who you are should be your niceness."
"As a chef you're always in control. You ask somebody to jump they say how high. When you're on TV that's not the case - you're at the mercy of producers."
--chef Floyd Cardoz on Chef's Story
Tags:Floyd Cardoz, North End Grill, Top Chef Masters, Indian cuisine, Bombay, fusion cuisine, Goa, flatbread, chorizo, Portugese, dried ingredients, pork stew, pigs blood, global Indian flavors, hospitality,
Tags:Tabla, Danny Meyer, New York City restaurants, Union Square Hospitality Group, hospitality, service, family, heirloom tomatoes, local ingredients, 4 star restaurant, flavoring watermelon, watermelon curry, seasoning, favorite equipment, wood burning grill,
"I go back to Rome at least once a year to see what's going on and get inspiration. A lot of the craft and energy of Roman cuisine has been waning over the past 10-20 years...It's harder to find [great] restaurants in Rome now. "
"Cooking has become a very public thing in New York City."
--Nick Anderer, Executive Chef at Maialino
Tags:Heritage Radio Network, donations, feral pigs, Michigan, Marion Nestle,
Tags:Nick Anderer, Executive Chef, Maialino, Danny Meyer, Rome, Italian food culture, fusion cuisine, Larry Forgione, Mario Batali, Babbo, Cacio e Pepe, black pepper, pecorino romano, fresh pasta, Roman ingredients, restaurant ordering, chef competition, curing, charcuterie, kitchen hierarchy, hot line cooks, sous chefs,
"It doesn't matter if your gay, straight, Mexican, Asian, whatever . . . as long as you put your food were your mouth is people don't care."
--Ty-Lör Boring on Snacky Tunes