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First Aired - 05/23/2010 03:00PM
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Carmen & Alice talk with Barbara Pierson of White Flower Garden about plant branding and the new wave of young gardeners with bigger gardens and smaller houses.
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We Dig Plants Introduction: Branding & Marketing (16:20)
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We Dig Plants, Alice Marcus Kreig, Carmen DeVito, Groundworks Inc, Heritage Radio Network, Roberta's, branding plants, marketing, most people do it for the love, consumers became more sophisticated gardeners, local nurseries started feeling competition, plants started to become patented, White Flower Farm, they have created a brand and elevated plants, they have done for plants for Victoria's Secret has done for underwear, their mail order catalog stands out, making plants sexy, they turned their catalog into a reference book, Barbara Pierson, the face and voice of how-to gardening videos, www.whiteflowerfarm.com, Litchfield, English cottage garden plants, Barbara has over 800 species of plants in the greenhouse this year, how does she select what to grow?, hybridizing, plants are now hybridized in tissue culture, hortheads, sometimes it's best to rediscover old plants, heirloom, White Flower Farm is a trendsetting organization, go to catalogs,Barbara Pierson of White Flower Farm (15:26)
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a typical customer for White Flower Farm is somebody who wants to improve the look of their home, popularity of container gardening, you don't need a huge plot of land, condos, they consider gardening and plants part of decorating, outdoor decorating, brown thumb people, start small, start out with one pot, then try herbs and tomatoes, edible gardening, bringing new people into gardening, people are interested in value, perennials are popular because they come back, it's hard when you want roses and have full shade, pre planned gardens, instructional videos, technology & gardening, garden is the second oldest profession, sustainability, organic, low maintenance, native shrubs, brings birds to the backyard, plants that don't require a lot of fertilizer, attracting butterflies, compost adds bacteria to your soil and makes it healthy, people will have better looking gardens,To comment on this episode click here. There are currently Comments
First Aired - 07/15/2012 12:00PM
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Patrick Martins chats with critically acclaimed chefs Mark Ladner and Brooks Headley of Del Posto on this weeks episode of The Main Course. Tune in for an all inclusive interview, spanning from their early culinary influences to their thoughts on modern cuisine and trends in the food world. Find out how becoming a 4 star restaurant changed their professional outlook, and what inspires them to continue honing their respective crafts. Hear how technology plays into their approach in the kitchen, including the recently addition of a "Super Freezer", that can keep foods at a completely fresh state for up to 6 months. Later on the show, hear from Katy Peetz, pastry chef at Roberta's who talks about her work revolutionizing the dessert menu at Bushwick's critically acclaimed restaurant. This program was sponsored by Hearst Ranch.
"[It's important] to rely on your palate instead of formulas and recipes."
"[On being a 4-star restaurant] It's pretty daunting to be honest with you. Very soon after receiving our 4th star, Brooks and I were so beside ourselves, we really didn't know quite how to digest it and I don't think we have figured it out to this day."
"Italian food for many reasons has never been perceived as being capable or deserving, at least in the Manhattan community, of a 4-star rating."
-- Mark Ladner, Executive Chef of Del Posto Restaurant
"I started making desserts completely by accident, it was never a planned thing."
"When it comes down to it, the guest who comes in isn't looking to check out the ego of a kitchen, they just want to have an awesome time."
"My desserts are completely Italian, though they might not be something you'd see in Italy. The inspiration, flavors and presentation are 100% Italian. I've never worked in anything but an Italian restaurant, so that's what I know."
-- Brooks Headley, Pastry Chef of Del Posto Restaurant
"When you go out to eat, you're eating with somebody else's palate."
-- Katy Peetz on The Main Course
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Mark Ladner & Brooks Headley (38:23)
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Mark Ladner, Executive Chef, Brooks Headley, Pastry Chef, Del Posto, 4 Star Restaurant, Italian cuisine, culinary influences, Middle Eastern Cuisine, hardcore music, back of kitchen culture, running a restaurant, eater experiences, New York Times restaurant review, star rating system, fine dining, Italian desserts, sourcing ingredients, kitchen design, Dave Arnold, Cooking Issues, modernist style cocktails, food science, Super Freezer, food preservation, foraging, Japanese cuisine, sushi, Tokyo, fast food restaurants, food trends, Google cafeteria, Mario Batali, Joe Bastianich, Molto Mario,Katy Peetz (24:12)
Tags:
pastry chef, savory, bitter, salt, nostalgia, Roberta's, Brandon Hoy, Dorothy Cann Hamilton, Omaha, Nebraska, Katy Peetz, casseroles, Ireland, Italy, French Culinary Institute, pet pig, Chile, interning, Blue Hill, Patagonia, Eve, grass-fed, food city, competition, Manhattan, farmer's market, foraging, Melissa Metrick, plants, gardening, gelato, chocolate, rum raisin, gummies, radish, Max Sussman, Carlo Mirarchi, ingredients, lemon cream cheese, Gulden's, Japanese food, food stylist, Paula Deen, food trends, bodega, dessert as part of the meal, bread, dessert, weed, hemp seed, THC, cherry, fennel, plums, Tristar Strawberry, tomato, corn, terroir, dry, black raspberry,To comment on this episode click here. There are currently Comments
