Beer Sessions Radio
LIVE 5 - 5:45pm EST
First Aired - 05/22/2013 12:00PM
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Chef Marc Vidal is bringing a history of Catalan and French food to Boqueria. On this week's episode of Chef's Story, Dorothy Cann Hamilton is joined in the studio by Marc to talk about the original Boqueria- a vibrant market in Barcelona. How did the market influence Marc's culinary senses at an early age? Hear about Marc's training in France, and how French cooking differs from the Spanish tradition. Why did Marc come to the United States, and what did he learn through working in Miami kitchens? Hear Dorothy and Marc discuss tapas culture, and the idea of small plates in the New York City restaurant scene. Learn all about Iberico ham, bread and tomatoes, and other traditional Spanish tapas. This program has been brought to you by Whole Foods.
"Every single day I work in the restaurant business, I fall more in love with it." [8:45]
"I would say from my experiences that the French are more focused on the product than the technique." [19:00]
"In Spain, tapas are a way of life. They're fun, and they're easy to share. And people here- they like it." [27:20]
-- Chef Marc Vidal on Chef's Story
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Markets in Barcelona (22:07)
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Marc Vidal, Boqueria, savory breakfast, chick peas, lunch, salad, Barcelona, rabbit cannelloni, pork, pasta, market, slaughterhouse, fresh seafood, Mediterranean Sea, culinary school, back of house, family restaurant, recipes, traditional, Catalan, cooking techniques, French cooking, Paris, gastronomy, sommelier, stage, prep kitchen, gelatin, spherification, foam, improvisation, vegetarian menu, rustic bread, shrimp,Iberico Ham and Chorizo (16:24)
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fine dining, hotel, Miami, Coral Gables, Por Fin, The W Hotel, Solea, New York City, Michael Chiarello, tapas, tapas menu, fried food, paella, jamón, bread and tomatoes, olive oil, Maldon salt, garlic, chorizo, Iberico, importing ham, retail, SoHo, anchovies, capers,To comment on this episode click here. There are currently Comments
First Aired - 06/10/2010 12:00PM
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This week on Taste of the Past Linda spoke with Seamus Mullen of Boqueria & Boqueria Soho. They discussed the many regional cuisines of Spain and why its no longer cooler to get your food Fed-Ex from far off lands than from a small farm upstate.
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A Taste of the Past Introduction: Tapas (12:39)
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A Taste of the Past, Linda Pelaccio, Heritage Radio Network, Hearst Ranch, Seamus Mullen, Boqueria New York, market inspired traditional Spanish food, Seamus was just on Next Iron Chef, time flies on TV, reality TV, Seamus was the third to last to be voted off, tapas, there are very few Spanish restaurants in New York, tapas bars are a terrific way to taste a lot of different foods, history of tapas, the real idea behind it is to get the patrons to drink more, the word means top, preserving proteins is very difficult, using salt, ham, salt cod, anchovies, preserved products, patatas bravas, communal tables,Seamus Mullen of Boqueria & Boqueria Soho (18:25)
Tags:
local ingredients, farm ingredients, Seamus grew up on a small sustainable organic farm in Vermont, chickens, sheep, cattle, gardening, using produce grown in the garden in the restaurant, it's nice to escape the concrete in New York City, what's the hardest thing for people to get used to with tapas?, lack of familiarity with Spanish food, regional side of Spanish cuisine, Spain is a small country, incredible geographically and linguistically diverse, many different cultures within Spain, fried white beet, shishito, it used to be sexy to get something shipped from Japan, now it's sexy to get something from Hudson Valley, local fish, black bass, molecular gastronomy, people have jumped into the science of cooking, Harold McGee, World Cup at Boqueria, food starting at 9:30AM,To comment on this episode click here. There are currently Comments
First Aired - 10/19/2011 11:00AM
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This week on Taste Matters, Mitchell Davis is joined by Adam Aamann, chef/partner of Aamanns/Copenhagen. Together, they discuss the rise of new Nordic cuisine and how seasonality is at the base of this popular culinary movement. Find out why local ingredients are so essential in Scandinavia and learn about the resurgence of Smørrebrød. This episode was sponsored by Cain Vineyard & Winery.
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Taste Matters: Adam Aamann (17:50)
Tags:
Mitchell Davis, Heritage Radio Network, Taste Matters, James Beard Foundation, Cain Vineyard & Winery, Noma, new Nordic cuisine, Adam Aamann, Denmark, Norway, local ingredients, traditional foods, new cuisine, Aamanns/Copenhagen, Smørrebrød, Smorrebrod, rye bread, tapas, seasonality, Mimi Sheridan, old Nordic cuisine, Danish design, Scandinavia, Claus Meyer, René Redzepi, manifesto, food prices, open faced sandwiches, price points, integrity,To comment on this episode click here. There are currently Comments
