Chef's Story
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First Aired - 08/21/2012 03:00PM
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On today’s THE FOOD SEEN, Charlie Baum, a generational lifer in the restaurant industry, and avid collector of museum-worthy vintage food & beverage memorabilia, recently co-founded Cool Culinaria as a place to display and disseminate such artworks. Fine prints and menus, spanning over the past 100 years, from Cafe Anglais in France (1890) to Steuben’s The Cave in Boston (50’s), The Oyster Loaf in SF (40’s), El Rancho in Las Vegas (’42), China Doll (’46), Rudy’s (’38), and Leon & Eddie’s (’42) all in NYC, Cool Culinaria is here to preserve our rich visual dining history. Today's episode is sponsored by The International Culinary Center.
"The quality of the physical menu is one level of impact on a diner. People several decades ago used to write their names in menus and take them home as souvenirs." -- Charlie Baum on THE FOOD SEEN
"The quality of the physical menu is one level of impact on a diner. People several decades ago used to write their names in menus and take them home as souvenirs." -- Charlie Baum on THE FOOD SEEN
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Family History in Restaurants (18:00)
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Cool Culinaria, Charlie Baum, Saratoga Springs, Joe Baum, The Newarker, flaming desserts, Aurora, Windows on the World, The Rainbow Room, the restaurant business, schooling, photographer, Tisch School of the Arts, Martin Scorsese, design, architecture, travel, Hugh Hardy, Alexander Girard, aesthetics, Milton Glaser, restaurant memorabilia, collectibles, typeface, printing menus, tactile, beverage, cocktail history, antiques,Menus and Hand Lettering (15:59)
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contrast, iconic, lithography, handwritten, color, palette, printing, printing a menu, www.coolculinaria.com, commissioned artists, hand-painted, Ansel Adams, duo tones, print shop, antiquing, DIY, sustainable, Roberta's, credit cards, sushi, La Fonda Del Sol, open kitchen, graphics,To comment on this episode click here. There are currently Comments
First Aired - 02/08/2011 06:30PM
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On this 75th(!!!) episode of Why We Cook, Erica Wides brings her distaste for black jellybeans to the front of the conversation as she defends other licorice-tinged foods such as fennel and anise. Tune in and learn where licorice actually comes from and why no matter how old you get, some foods will never do it for you. Also learn about The Trigeminal Affect, or what makes food give you flavor and feeling (ie: mint). This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com
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Why We Cook Introduction: Red Flavor, Back Flavor (10:29)
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Why We Cook, Erica Wides, Chefsmartypants, Whole Foods Market, wholefoodsmarket.com, the five chuckle flavors of candy, the flavor red was always the best, black was the worst flavor, Erica avoided black liquorish like foods all her life, especially black jelly beans, jelly beans were cheaper the day after Easter, in the late 70's gourmet jellybeans were introduced, Jelly Belly, strawberry jam flavor is great, pink grapefruit jelly beans, tangerine, citrus flavored jelly beans, Erica hates the pear flavored jelly beans the most,Cheap Deformed Jelly Beans (12:43)
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cheap deformed jelly beans, some have been melded together, underdogs, much cheaper than Jelly Belly's, nothing has changed - Erica still doesn't like the flavor, she likes fennel or anise but not black jelly beans!, you learn to like things as you get older, Erica hated beer and yogurt as a kid, dinner parties, roasted fennel, layering fennel like you layer a fragrance, why are black jelly beans so evil and so much different than fennel?,The Trigeminal Affect (8:14)
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cooking vegetables changes them drastically, roasting, cabbage, fennel seeds, they also have liquorice flavor, what IS liquorice?, the root of a plant, the root is harvested and dried, cooked in water to extract the flavor, trigeminal affect, feeling with flavor, menthol, mint, most Americans like liquorice sweet, the Dutch have liquorice candy with salt added, salty sweet, chocolate covered pretzel, salt tones down bitterness,To comment on this episode click here. There are currently Comments
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The Big Deal About Proof by Bobbi Misick
The warm honey tones and spiced flavors of Kentucky bourbon can make for easy sipping. But fans of Maker's Mark weren't so easy back in February when they learned that the company planned to lower its alcohol by volume by three percent, or six proof. Whiskey drinkers' successful revolt resulted in Maker's thinking twice about its decision. So what's the big deal about proof? It turns out bartenders and whiskey distillers may have a difference of opinion on the subject.
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