Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 01/31/2013 03:00PM
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Brady Lowe has a passion for pork! On this week's episode of Meet Your Maker, Rachel Wharton is interviewing Brady Lowe, the mind behind the national food events known as Cochon 555. Cochon 555 is a whole hog cooking event that uses heritage breed pigs exclusively. Learn about Brady's idea for a sustainable barbecue joint. How can fine dining chefs compete with traditional barbecue prices? Tune in to hear Brady talk about the menu as a storytelling medium, and find out how he selects chefs to cook in the Cochon 555 events. How did Sean go from being a wine and cheese lover to a barbecue junkie? Find out on this week's episode of Meet Your Maker! This program has been sponsored by Hearst Ranch.
"I think that everyone who does barbecue should be using heritage pigs, but you can't change the world in one day." [6:05]
-- Brady Lowe on Meet Your Maker
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Whole Hog Cooking (14:14)
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Brady Lowe, Cochon 555, pig, wine, cheese bar, oysters, caviar, bacon, snout, ears, toes, heritage breed, barbecue, preparations, cooking techniques, Argentinean cooking, Las Vegas, Hawaii, wild pigs, sourcing, whole animal, whole hog, mayonnaise, mustard, slow and low, chef, fine dining, pig roast,To comment on this episode click here. There are currently Comments
First Aired - 07/20/2010 06:30PM
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This week on Why We Cook Erica talks Banh Mi, plus the stress of shipping foie gras butter to Ohio, the difficulty of finding bread small enough for tiny Banh Mi(s) in the US, the headache of marinating Bison interstate, and the ultimate magic of having a freezer full of foie gras. Tune in to hear what Erica does when a farm allows her to cook with whatever "fixins" grow on their farm for a cooking event. This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.
Chef Erica's final plating at the Food & Wine event at Chef's Garden in Ohio
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Why We Cook Introduction: Chef's Garden (10:15)
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Erica Wides, Why We Cook, Heritage Radio Network, Tekserve, www.tekserve.com, 8th Annual Food & Wine Festival at the Chef's Garden in Ohio, Culinary Vegetable Institute, specialty vegetables, rare and unique produce, Chef's Garden sells only to chefs, they only pick stuff as it's needed, sustainable farming practice, earth to table, Food & Wine festival is a benefit for Veggie U, Erica participates every year, she has taught classes there, rural Ohio, Erica's team won,Erica's Station at the Event: Bison Flank Bahn Mi (11:30)
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Banh Mi, Vietnamese sandwich, perfection in a sandwich, the uber sandwich, special baquette, made with wheat flour and rice flour, spread with pork pate, spiced up Vietnamese style pate, spicy mayo, BBQ pork, topped with clinatro, not much good came out colonialism, charcuterie, grass fed Bison, Gunpowder Bison, they donated product, Bison Bahn Mi, Bison flank, very tasty and tender, fixins bar, garnishes and condiments, fois gras butter, somebody put the wrong zip code on the FedEx label, the box of stuff never made it!, the FedEx box made it!, everything was destroyed, miraculously the marinate and chili mayo was fine,How the Final Plating Came Together (8:02)
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40 lbs of Bison, as soon as they got there they threw it in the marinade, cook the sugar til it's dark amber caramel, then add fish sauce, salty sweet delicious marinade, it almost brines the meat, you can order whatever you want at the farm and they pick it fresh, it's like a kid in a candy store of vegetables, the brine was spicy sweet, pickles were put into cryo vac bags, they pickle faster, Chef's Garden micro cilantro, the sandwiches were wrapped in news print, the finished product looked great, everything looks better when you miniaturize it, shrinking down classic dishes to bite size, the event was a huge success,To comment on this episode click here. There are currently Comments
First Aired - 03/28/2010 12:00PM
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We are we disconnected to our food? Patrick Martins hosts a discussion with Peter Hoffman, Damien Sansonetti & Shanna Pacifico. Mike Edison & Keith Elliot Greenberg preview Wrestlemania 26 on the second half.
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The Main Course Introduction: Damian Sansonetti of Bar Boulud (19:47)
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The Main Course, Patrick Martins, Paradise Locker Meats, www.paradisemeats.com, disconnection to food, Sullivan County, why are we disconnected?, Bar Boulud, Peter Hoffman, Anne Saxelby, Bob Lewis, Steve Pope, Mike Edison, 100 year anniversary of Ringling Brothers Circus, Damien Sansonetti, traditional French food, Charcuterie, high end cuisine, pasta, Italian vs French, ingredients, what it takes to run a restaurant, restaurateurs, theater district, cooking techniques, turnaround time in the theater district, New York Times, rabbit slaughter at Roberta's, Novella Carpenter, supermarket food, commodity meat, processing, price points, quality of living for farmers, we want everything cheap and fast, Michael Pollan, Flying Pigs Farm, farm cap, Erin Fairbanks, local sustainable cuisine, whole animal cooking, butchering, is meat too cheap?, David Chang, good clean and fair, Slow Food, not that much more expensive than commodity, everybody wants to sell in Whole Foods now, hunting, Boy Scouts, wine renaissance, we need more young farmers, dairy farmers, American Farmland Trust, couldn't get New York State apples at the event, Shanna Pacifico,Challey Comer of Watershed Agricultural Council (15:46)
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Watershed Agricultural Council, Catksills, Challey Comer, there is good aggregation behind New York State apples, you can't hold a sustainable food event without serving sustainable food, green markets, beef production, breeds, production methods, helping people from a business perspective, feeding styles, Sysco Corporation, New York State pork and veal, pork belly, veal head, pork shoulder, Sam Cass, everybody knows how to prepare a pork chop but it takes skill to work with lesser cuts, cheese making, are conferences that discuss problems helping?, audience questions from farmers, multi generational farmers, equal access, Saxelby Cheesemongers, www.purecatskills.com, Pure Catskills,Peter Hoffman of Savoy & Back Forty (24:14)
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Peter Hoffman, Back Forty, Savoy, cooking from the marketplace, sustainability, locavore, unpretentious easy going atmosphere, from SoHo to the East Village, price points, culture, bike riding, whole animal cooking, half steer a week, braising cuts, Erin Fairbanks, Guy Jones, Blooming Hill Organic Farm, farming, cash flow problems, Flying Pigs Farm, Mary Cleaver, Cleaver Company & The Green Table, accessible food, Farm Camp, Washington County New York, smaller portions, higher prices, sustainable pork for BBQ's, is good clean and fair food much more expensive than commodity?, jowl nuggets, is Slow Food more expensive than fast food?, what's the real cost of food?, working on tighter margins to buy better food, flavor concentration, improving distribution and slaughterhouses, you don't have to spend a lot of money to eat good food, disconnect with upstate New York, farmers across the nation are struggling, there is a long history of dairy farming in New York, massive confinement dairy operations, the price to produce milk in the northeast is higher than it is in the southwest, local cheeses, Mateo Kehler, Vermont, Jasper Hill Farm, value added items, Zak Pelaccio, shrimp paste, bread, pig heads, head cheese, prosciutto, Red Wattle legs, case hardening,First Hour Wrap Up: Expanding Slow Businesses (18:25)
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expansion, how do you expand a slow concept, staff, growing the people who work with you, giving them the opportunity to expand, business expansion, harnessing talent, Daniel Boulud, French cooking, traditional cooking, Daniel NYC, promoting workers who understand the ideology behind the restaurant, quality control, Roberta's, community, Back Forty, No Farms No Food, rally in Albany, American Farmland Trust, buy real produce that's in season, it's always spring somewhere, buy real food!,Heritage Cooking with Steve Pope (9:16)
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Kansas City, Steve Pope, Heritage breeds, submitted recipes, diversity, cowboy chicken, rare breeds, sustainability, Good Shepard Ranch, Texas, social dinners, church activities, BBQ, New Hampshire bird, the chicken to use for eggs and meat, broiling, rotisserie, one can of creamed chicken soup, one can of creamed mushroom soup, one can of rotel, three to four pound chicken cut up after its been roasted, into bite sized pieces, chopped onion and grated cheese, casserole, chicken broth, animal protein, Heritage Foods USA, www.heritagechef.com, www.goodshepherdpoultryranch.com,Mike Edison & Keith Elliot Greenberg: WRESTLEMANIA 26! (48:10)
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Keith Elliot Greenberg, Rick Flair, To Be the Man, New York Times Bestseller, Perfect Beauty, no one ever went broke underestimating the intelligence of the American public, Wrestlemania I, Liberace dancing with The Rockettes, Gorgeous George, Wendi Richter, Cyndi Lauper, The Fabulous Moolah, Lou Albano, Hulk Hogan, Bruce Beefcake, Rowdy Roddy Piper, Macho Man Randy Savage, Dick the Bruiser, Killer Kowalski, wrestling in Spanish, The Million Dollar Man, Ted DiBiase, storyline connection, Batista, John Cena, female wrestling, Diva tag team match, The Undertaker vs. Shawn Michaels, dead man gimmick, Paul Bearer, if Shawn Michaels loses he will retire, Wrestlemania 10 Shawn Michaels vs Razor Ramon, Wrestlemania 14, Wrestlemania 12 Shawn Michaels vs Bret Hart, The Ultimate Warrior, Junkyard Dog, Iron Sheik, blinding angle, Rick The Model Martel, Chris Adams, Gino Hernandez, Freddie Blassie, Vince McMahon, XFL, Rollo, Golden Terror, Jerry Lawler, foreign objects, roll of quarters, brass knuckles, Bobby Heenan, midget wrestlers, dead wrestlers, Hornswoggle, Wrestlemania 26, Muhammad Ali, Mike Edison,To comment on this episode click here. There are currently Comments
