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Tasteofthepast
Sponsored by
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What spirit were the Three Musketeers drinking back in the 17th century? Armagnac! On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by David Lincoln Ross, a food writer and armagnac expert. Learn about the ancient roots of the spirit in Egypt, and the differences between cognac and armagnac. Learn about the regional grapes used to make traditional armagnacs, and the importance of oak from the Mon Lunzon forest in the aging process. How does one choose a bottle of armagnac? Learn about the different characteristics of armagnac that can be used to determine what quality spirit to buy. How does armagnac pair with food? Learn about the culinary landscape of Gascony, France, and how armagnac plays a significant role in its food culture. This program has been brought to you by Cain Vineyard & Winery.

"Cognac, in the most simple terms, is distilled twice. It yields a more refined spirit with a higher level of alcohol when it comes out of the still. It's called double distillation. Armagnac has a simpler or continuous distillation process so the spirit that comes out after the distillation process is at a lower proof, but because it has only been distilled once, it has a more fragrant and flavorful result." [6:40]

-- David Lincoln Ross on A Taste of the Past


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Hosted By
After-the-jump
Sponsored by
Fairway
How do you grow a brand without losing the original spirit? Matt Lewis and Renato Poliafito of BAKED Bakery join Grace Bonney on After the Jump for an in-depth discussion on growth, transition and integrity. Find out what a day in the life looks like for somebody running a business as busy and multi-pronged as BAKED. Hear what kind of decision making goes into business growth and what drives Matt and Renato to keep moving forward with their business. This program was brought to you by Fairway Market.

"For doing wholesale business - if you don't have a kitchen that's operational 24 hours a day - you need to." [14:00]

--Matt Lewis on After the Jump

"I feel like BAKED now has multiple arms - we're like an octopus." [15:00]

--Renato Poliafito on After the Jump


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Hosted By
In-the-drink-new
Sponsored by
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Alex Day is a legend in the world of cocktails. He's the co-owner of Death & Company (NYC), Honeycut (LA), Nitecap (NYC), King Eddy Saloon (LA), and The Rose & Pink Garter Theater (Jackson Hole, WY), as well as co-owner of Proprietors LLC. Day is a hospitality operator and consultant who works with restaurants, bars, and spirit companies in various capacities, ranging from full service beverage and hospitality programming to staff training, bar design, educational seminars, and general hospitality logistics. On this week's episode of In the Drink he chats with Joe Campanale about everything from molecular gastronomy to the surging trend of room-temperature cocktails. Tune in to get some serious beverage insight from a star in the world of drinks. This program was brought to you by Michter's.

"If you're doing a room temperature cocktail, you inevitably are playing with people's senses and their ability to drink it quicker than they otherwise would. A room temperature cocktail will treat your senses in a much different way." [5:30]

--Alex Day on In the Drink

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