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Published July 31st, 2014

Running time: 45 Minutes

Go behind Annisa on a brand new episode of Radio Cherry Bombe. Host Julia Turshen is joined by Executive Chef Anita Lo and her sous chef Mary Attea. Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. Just recently nominated as a semi-finalist for Eater's coveted Young Guns awards, Mary spent several years working in New York city restaurant dining rooms like Aguagrill, before making the leap to the kitchen at Annisa where she earned her chops. Using her Lebanese background, Mary has even helped to create some dishes at Annisa including her Steak Tartare and Saddle of Rabbit with Pistachio, Mint and Grape Leaves, which were recently praised in Pete Wells' review.

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This week on The Morning After, hosts Sari Kamin and Jessie Kiefer jump start the episode with some unbelievable food news including an official Burger King fragrance, metal found in Kraft Mac & Cheese, as well as a cookbook for kids based on the popular Paleo diet! After the break, Chef Jonathon Sawyer of Cleveland restaurants Noodlecat, The Greenhouse Tavern, Trentina, and Tavern Vinegar Company joins the show along with Pastry Chef at The Greenhouse Tavern, Vincent Griffith. Talking about redefining the food scene along the Rustbelt, Jonathon and Vincent share their visions for elevating the culinary industry in the area and how they maintain well-prepared, simple, unpretentious cuisine. Jonathon is also incredibly involved with his kids and how they eat and explains he and his wife's approach to expanding their kids' palate. Touching many other topics of conversation, the show boils down to how Team Sawyer fares on The Morning After Quiz! Tune in for a wonderful interview! This program was brought to you by International Culinary Center.

"I think they're all [his restaurants] trying to read from the same book. They're interpreting cuisines and they're using their backyard to find stuff to interpret that." [16:27]

"Whether it's a slurp shop, everything under $13, Japanese inspired, Ohio sourced or it's Trentina and it's sort of the test kitchen for the whole company or The Greenhouse Tavern where it's this all things to everybody French-inspired bistro, they're all telling their story just three different points of view." [16:37]

--Chef Jonathon Sawyer on The Morning After


To comment on this episode click here. There are currently Comments

Hosted By
Cb_sqlogo_1_
Sponsored by
Edw116_150x150_042910sm
Go behind Annisa on a brand new episode of Radio Cherry Bombe. Host Julia Turshen is joined by Executive Chef Anita Lo and her sous chef Mary Attea. Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. Just recently nominated as a semi-finalist for Eater's coveted Young Guns awards, Mary spent several years working in New York city restaurant dining rooms like Aguagrill, before making the leap to the kitchen at Annisa where she earned her chops. Using her Lebanese background, Mary has even helped to create some dishes at Annisa including her Steak Tartare and Saddle of Rabbit with Pistachio, Mint and Grape Leaves, which were recently praised in Pete Wells' review. This program was brought to you by Edwards VA Ham

"It's important to me that my cooks be excited by new things." [12:00]

"I've always felt it was my responsibility to mentor anybody who came through my kitchen and did well for me. It's a point of pride to see people on your staff make it." [21:00]

-- Anita Lo on Radio Cherry Bombe


To comment on this episode click here. There are currently Comments

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