The Morning After
Re-run 3-4pm EST
First Aired - 05/30/2010 12:00PM
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This week's Main Course was a special on-the-road edition, broadcasting live from Rhode Island with Patrick, Katy, and guest host Anne Saxelby hosting a bevy of local stars.
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The Main Course Introduction: Live From Rhode Island! (7:15)
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The Main Course, Patrick Martins, Katy Keiffer, Edwards Ham, www.surryfarms, Rhode Island, Bob Smith, grist mill, Jonnycake, journey cakes, Matt Jennings, Kate Jennings, La Laiterie, Anne Saxelby, Perry Rosso, Matunuck Oyster Bar, Memorial Day Weekend, American Heritage Magazine, Frederick E. Allen, Fred Allen,Keep Your Nose To The Grindstone: Grist Mills with Bob Smith (16:15)
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grist mills, Rhode Island, Jonnycake, if you spell it without the H it must be white cap flint corn grown in Rhode Island, white cap flint corn is only grown in Rhode Island, thrives in Rhode Island because of the salubrious climate, hisoty of Jonnycakes, they have been an important part of Rhode Island for over 300 years, Roger Williams, Anne Hutchinson, Rhode Island was one of the most progressive colonies, first graveyard, Jew Street, 350 years ago when Roger Williams arrived he found Indians growing the Flint Corn, Narraganset Indians, you cannot put cold milk onto Jonnycake meal, grist mill uses no electric power, the stones weigh a ton a piece, 100 RPM, Bob can gauge the revolutions per minute by eye, you grind with your eyes your ears and your nose, keep your nose to the grindstone, 5 inches of granite in the Jonnycake,Matt and Kate Jennings of La Laiterie (19:19)
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La Laiterie, farmers market, Gilbert Stuart Museum, Farmstead opened in 2002, Matt Jennings, Kate Jennings, The Ocean State Little Rhody, Rhode Island centric food, American artisan cheese, American artistan meats, Edwards Ham is all over La Laiterie, tasting menu, cooking seasonally is more important than cooking local to Matt, Bob Smith was a tail gunner in World War II, the last war that the US was in that they intended to win, the wars since then have all been political, Jonnycake has no place with maple syrup, you can't taste the corn!, carpenters corn, cross breeding, Providence,Cutting the Curd: Anne Talks with The Jennings About Cheese (28:00)
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Anne Saxelby, Cutting the Curd, Matt Jennings, Rhode Island cheese, Narragansett Creamery, Mark Federico, Farm Fresh Rhode Island, Louella Hill, artisan cheese, Latin American cheese, Louella is moving to California, grilled cheese, handmade pasta, Reynolds Farm, Jonnycake with fresh goat cheese on top?, Heritage Seafood Festival, clam chowder, don't put tomatoes in it, take milk out of the chowder,Rhode Island History and Tradition (38:35)
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Fred Allen, Native Americans in south county area, church and graveyard are close, Narragansetts want to start a casino, state politics, Rhode Island tradition, fishing industry, chowder, Naragansett Lobster Company, School of Oceanography, cod quotas, Wakefield, how does Rhode Island change over the years?, American Heritage Magazine, gun lobby, American Heritage Dictionary, Rhode Island was founded as a basket of freedom, Rhode Island used to be very famous for custom jewelry,Perry Rosso of Matunuck Oyster Bar (19:43)
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Perry Rosso, Matunuck Oyster Bar, wild shell fishing, farming, shell fishing industry died and has just started to be revived, University of Rhode Island, Perry studied aquaculture, Ocean State Shellfish Co op, how does the co op work, when you sell to restaurants you have to keep the volume up, you need a constant supply stream, hatcheries, oyster farming, Rhode Island used to be the best shellfish state in the country, oyster stew, fishermen before Perry paved the way, shrimp raising, the industry shot itself in the foot, environmental concerns, educating the customer and consumer, kitchen perspective, procuring fish, servers need to know how to sell it and talk about it, there are many variables,More with Perry Rosso (19:54)
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aquaculture is one of the fastest methods of food production, terroir, seasons affect the oyster flavor and texture, oysters on the bay have gotten larger and larger, starfish, red tide, crabs, southern Rhode Island, red tide is a diatom that sits out in the water, shellfish, some areas are more likely to have red tide than others, growing algae, maintaining monoculture, what's the difference between east coast and west coast oysters?, west coast are not quite as briny as east coast, east coast oysters are more crisp, how can you manipulate the process, you can't change the flavor but you can change the shape, change the shape for an easier suck, pearls?, these oysters are not the same species,Anne & The Jennings (16:05)
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Farmstead, La Laiterie at Farmstead, events, Matt is going to the White House on Friday, asked to join Michelle's new project, chefs in the schools, finding ways to procure food for schools, Mateo Kehler, food service directors in schools, product distribution, developing a distribution hub, getting product from the farmers to the hub, next week is Steve Jenkins & Claudia Fleming!,To comment on this episode click here. There are currently Comments
First Aired - 08/08/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
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Sponsored by
This week on the Main Course Mike Edison and a telephonic Patrick Martins hosted "hambassador" Dan Purdy (of Purdy Foods), Jason Colluci (of Pulino's) and Matt Hamilton (of Belcourt) for a round table discussion on the golden-era of food television, if and when sustainability will become the norm, and the most popular food items in America. Do not miss this inside look at the trial and tribulations of chefs and the deliverymen that tirelessly serve them. Plus Steve Pope stops by with some tips on food for the hottest days of the year.
Photo 1: Pulino's Bar & Pizzeria, Lower East Side of Manhattan. Photo 2: Classic Dr. Seuss Bone-In Ham. Photo 3: Purdy Foods
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The Main Course Introduction: Hambassador Dan Purdy of Purdy Foods (12:48)
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The Main Course, Cherryholmes, Patrick Martins, Patrick is stuck in Great Barrington, Mike Edison, www.mikeedison.com, Jason Colucci, Pulino's, Matt Hamilton, Belcourt, Dan Purdy, Purdy Foods, Dan is a hambassador, ham all sourced from New York State, no nitrate curing, hickory smoked, cured for 8 to 10 days, smoked for 24 hours, ham on pizza, prosciutto and arugula style pizza, prosciutto cotto, pineapple and ham pizza, when does a pizza cease to be a pizza, what makes a ham bad?, people don't know the difference between hams, Mike likes Dr. Seuss hams,Seasonal Produce, Sourcing Locally & The Many Personalities of Food Distributors (19:37)
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Ben Sargent, Catch It Cook It & Eat It, Heritage Radio Network, Fairway Market, Scott Gold, The Shameless Carnivore, Scott is from New Orleans, gulf coast oil spill, po' boy, invented due to a labor dispute, transit union strike, contaminated seafood, we don't know how wide it will spread, BP doesn't seem to be trying particularly hard to clean it up, Susan Spicer, restaurants filing suits against BP, tar balls look solid but they leave an oily residue, testicle festival, LeRoy Knuckles, squirrel and dumplings, Americans have been eating squirrel for a long time, Bayona,Oysters, Food Myths & Cooking Temperature (21:23)
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don't eat oysters in months that don't have an R in them, don't eat braised cuts in winter months, which weird rules are true and which aren't, there is more bacteria in water when its warmer, oysters spawn when they reach a certain temperature, Americans used to deplete oyster beds when they were spawning, so it became a rule based on getting sick rather than depling oyster beds, oysters are soft and mushy when they spawn, the best months to eat oysters are when the water is below 58 degrees, overcooked meat is inedible, pork legally can be considered fully cooked to 160 degrees, Matt cooked a loin to 128, can chefs get in trouble for suggesting lower temperatures than the USDA recommends, commodity pork campaign: the other white meat, beef recall, trim from Australia and Ukraine, Jason has been eating local beef, nutrition aspect to freshness of meat, New York is finally catching up to the West Coast in terms of sourcing locally, the infrastructure is still in its infancy, Joseph Bastianich, in New York people understand that the customer is not always right, the demand needs to be there in order for the source to commit, there is a great demand in New York, educated consumers, Dan chargers 2.34 a pound for his burger, the burger sells for $5, Dan is a wholesaler, he's the only one doing what he does, he has a network in place, most people try to find the most economically way to feed their families, supermarkets are a totally different battle, restaurants are much easier, mass production was born out of supermarkets,TV Chefs & The Golden Age of Food Television (20:16)
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what makes a great bacon egg and cheese sandwich, Mario Batali, Emeril Lagasse, Jeff Smith, Ultimate Cake Off, Rachel Ray, when was the golden age of food television, Mario's show was awesome, it wasn't dumbed down, it seemed like it was in real time, the audience asked informed questions, most of the people on the show worked in his restaurants, Julia Childs, James Beard, Michael Batterberry, Top Chef, it had it's time but TV caught up to it, what's the value of winning Top Chef?, if you're smart you can get a restaurant out of it, the most talked about show is Anthony Bourdain's No Reservations, Jamie Oliver, Iron Chef, professional wrestling meets food, Andrew Zimmern, Alton Brown, Gordan Ramsay, Guy Fieri, Food Network, tainted by what gets ratings now, why isn't there a show about slow food and sustainability, if a show doesn't get ratings it will get canceled,Show Wrap Up! (12:44)
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Roberta's, the AC is broke!, everybody's drinking beer to be cool, beer cocktails, Sixpoint Craft Ales, Budweiser is the only thing Mike Edison will drink in the shower, Budweiser is good for drinking when you're already drunk, at least you can say it's very consistent, beer on ice, Presidente is Dominican Corona, Mike Edison is not afraid of Pink wine, Rose, orange wine, Pulino's now delivers!,To comment on this episode click here. There are currently Comments
