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Tasteofthepast
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Emaillogo1
In 1827, before Delmonico's opened, diners ate at cafes and boarding houses (inns), where the food was simply the food available that day from the farms. Diners had no choice of dishes, but ate the food that was served. Delmonico's changed all of that. Today's guest is Billy Oliva, graduate of the Culinary Institute of America and currently the Executive Chef at Delmonico's. This program has been sponsored by Heritage Foods USA. Today's music provided by Pamela Royal.

"[Delmonico's] is history. And when you walk through the door you feel that way." [5:15]

"Ireland is not really known for food but that has changed so much." [28:00]

--Billy Oliva on A Taste of the Past


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Hosted By
Tasteofthepast
Sponsored by
Fairway
On today's episode of A Taste of the Past, host Linda Pelaccio speaks with special guest Mollie Katzen, known throughout the culinary world as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception. Today's topic on the show includes the evolution of vegetarian cuisine, and how Mollie has taken the rise of vegetarian popularity to even further heights. Her latest cookbook, The Heart of the Plate, completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes — her “absolutely most loved.” Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. Tune-in to learn more! This program has been sponsored by Fairway Market.

"A lot of vegetarian food isn't actually about vegetables. In some ways it's actually about meat, and how you swap things out." [9:50]

"It's so much easier to make a dish that is focused on the vegetable. It's so enjoyable!" [23:50]

-- Mollie Katzen on A Taste of the Past


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Hosted By
Snacky-tunes
Sponsored by
Emaillogo1
This week on Snacky Tunes, Greg and guest co-host Carter Adams open the show with the musical stylings of Jonny Lam and then welcome Butcher Tom Mylan from The Meat Hook located in Brooklyn, NY. Hot off the release of The Meat Hook Meat Book, Tom talks about his inspiration behind authoring the cookbook and all that goes into the cookbook process. Greg highlights a part of The Meat Hook Meat Book that teaches the reader about the importance of knife skills, especially considering the horrific tale that Tom shares with the crew. Also speaking on the ethics of red meat, Tom gives his take on the timely issue along with up and coming cuts of meat. Later in the program, Greg and Carter talk with Jonny Lam and his band about playing country music and how Jonny has made his mark in the music scene by being an amazing pedal steel guitar player. Tune in for a meaty show with great live music. This program was sponsored by Heritage Foods USA.

"In the United States, there's maybe 10 well-recognized cuts of steak; probably less, actually. In our shop we have like 20." [21:49]

"I think that you'll be seeing more hare in probably 5 or 6 years, maybe sooner." [28:15]

"Chefs will look through the price sheet and see what is dirt cheap; a couple years ago it was ox tails, short ribs, pig tails, pig heads. I think that the only territory left is probably beef shank." [29:43]

-- Tom Mylan on Snacky Tunes

"I feel like there's probably less than 20 pedal steel guitar players in New York." [40:31]

-- Jonny Lam on Snacky Tunes


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