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First Aired - 07/06/2010 03:00PM
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This week on The Food Seen Michael sat down with Jason Wright and Emilie Baltz of Fork and Design, a NYC design firm specializing in complete graphic design and visual solutions for restaurants and boutique eateries. The duo spoke about what it means to design for food and market brands that are food-specific, and why the hospitality industry requires a different set of skills than just any potential client for a graphic design firm. This episode was sponsored by Fairway Market: like no other market.
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The Food Seen Introduction: Fork & Design (15:32)
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Michael Harlan Turkell, The Food Seen, Heritage Radio Network, Fairway Market, Jason Wright, Emilie Baltz, Will Goldfarb, Fork & Design, food related installation performance and mixed media, www.forkanddesign.com, holistic visions, the food experience is totally holistic, nothing gets done unless its a collective, John Fraser, Dovetail, menu design, industrial design, Jason went to high school with Will Goldfarb, Jason also work in many other industries, food is his real passion, culinary concepts translating into design concepts,Jason Wright & Emilie Baltz (15:07)
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voice over work, chef humility, content teasers, great imagery helps anything, restaurant food photography, texture of the page, small dots and details, photography execution, CMYK Cocktails, Mixology event, 51 Delicious Recipes for the Low Brow Gourmand, Jason Gardens, junk food, going to big supermarkets is like going to a hardware store, free samples!, gourmet jelly beans, UK Junk Food, Cadbury, personified candy, there is something really satisfying about working with another person and bringing a vision to life, some companies get caught up in formalities, everybody should smile!, Adams Media, F&W,To comment on this episode click here. There are currently Comments
First Aired - 12/21/2010 12:00PM
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On a "holiday" themed episode of Cooking Issues, Dave rides solo as Nastassia is in the comforts of Southern California. Nastassia does join by phone while Dave answers some interesting questions from listeners. Tune in to find out how short ribs are affected when prepared using low temperature cooking techniques, how to make homemade fizzing tables, why hot ice cream never really works out and how to best prepare a Christmas goose. This episode was sponsored by Tekserve & their E-Waste events in January 2011. For more information visit www.tekserve.com/recycling
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Cooking Issues Introduction: Short Ribs - Traditional vs Low Temp (23:46)
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Dave Arnold, Cooking Issues, Heritage Radio Network, Nastassia is in southern California, thermal circulator, low temperature cooking, keeps water temperature accurate, cooking short ribs, which temperature and time should he use?, short rib cook off, 60 degrees Celsius?, low temp short rib will be soft and tender but slice more like a steak, won't rip apart like a regular short rib, traditional short rib vs low temp, braising source reinforced with gelatin, depends on what you are looking for, low temp won't taste as beefy, caller question, he built his own immersion circulator, which proteins benefit most from sous vide?, PID control, thick rib steak, tenerloin, Beef Wellington, rib roast, sliced into steaks, Italian style steak, olive oil, reverse purification of peach, calcium lactate in peach puree, calcium lactate gluconate, sodium alginate bath,Raw Food Prep, Cuisinart Slow Cooking & Homemade Fizzing Tablets (12:50)
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last Cooking Issues of 2010, raw food cooking, can the Cooking Issues team bring some stuff to the table that other raw food people haven't, roto evaporation, low temperature distillations, commercially available enzymes, Transglutaminases, gluing raw proteins together, the raw food week starts the last week of January, Cuisinart slow cooker, too hot for low temperature applications?, con fit, how can you make your own fizzing tablet?, how do you bind powder into a tablet?, put ingredients into a gum paste and let them dry out, texture similar to an altoid, tablet press, use a salt that you like the flavor of, Nastassia hates potassium salts,Hot Ice Cream, Marshmallows & Christmas Goose (17:29)
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lab sales for old rotatory evaporators, Dave has never been to a live lab sale, Dave gets equipment off eBay, restaurant auctions, hot ice cream, Dave has not ever tasted a good hot ice cream, he seriously doubts it can be done, ensorbate tapioca maltodextrin, maltodextrin de19, used for savory ice creams, sugar is not only a textural component in marshmallow its also structural, used isomalt for marshmallow, savory marshmallows, other than deep frying what would you suggest as prep for Christmas goose, goose can get greasy, render out the fat, Peking duck technique,To comment on this episode click here. There are currently Comments
First Aired - 11/21/2010 12:00PM
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This week on The Main Course Patrick and Katy sit down with chef and caterer Mary Cleaver of Cleaver Co & The Green Table. The gang discussed a myriad of food issues, covering everything from how the sustainable food world should (or shouldn't) engage the industrial food complex, the stress of the catering world (including some catering horror stories), and how to deal with those wrenches in the machine of progress known as deadbeats. Next up was Liz Grossman, managing editor of Plate Magazine, who called from Chicago to give a quick breakdown of the food seen in The Windy City, and how a history of meat packing has affected the local palate. Don't miss this excellent double dose of food and sustainability banter. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.
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The Main Course Introduction (9:55)
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Patrick Martins, Katy Keiffer, zone hopping, Heritage turkey mail order season!, we now have kosher birds, we will fiercely grow until the big companies come to the table, today's guest: Mary Cleaver, Cabot Cheese, www.cabot.coop,Mary Cleaver of Cleaver Co & The Green Table (18:27)
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Mary Cleaver, Cleaver Co., The Green Table, Mary couldn't understand why you can't find local produce in New York, exotic produce in off season months, food miles, Mary arrived in New York in the late 70's, seasonal ingredients, learning about food supply, food with high water content tastes better closer to the source, Cleaver Company was hired by St Paul's church after 911, distribution and processing, it's become a huge hurdle, truckers, Brooklyn Grange, micro greens, hot sauce, jams,More with Mary Clever: Catering & Dealing with Deadbeats (41:36)
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The Green Table has the cleanest ice machine in NYC!, abundant food supply gets vote, greed and low quality seeps in, capitalism without values, higher price tag on sustainable foods, school lunch, asking too much of the sustainable food movement to feed the public school system, create new models first with other institutions, growing the movement, the layout of cafeterias need to be changed, catering, seems like everybody is doing it, it's difficult: many moving parts to manage, every job is different, performance art, full design work, collaborative business, getting stiffed on a bill for catering, collect before the event!, getting the best ingredients yet staying competetive, good ingredients bring food cost up, you can't charge that much more than market rate, do it yourself movement: Mary has always done it herself, urban foraging, what power do we have over politics?, don't vote for people with pockets in the corn lobby, public grade system should hold everybody accountable, there is no reason why food should be cheap, we should value our food, there needs to be a big chef who opens a fast food restaurant, sustinable frozen dinners, mobile slaughterhouse, 10 animals a day, less expensive than building from scratch,Liz Grossman, managing editor of Plate Magazine (20:14)
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Plate Magazine, Elizabites, Liz Grossman, Liz and Katy went on a pork crawl!, American pork board, in Chicago: when people think about going out, they are thinking about a steak, hard to break ground with new cuisine, whole pig demonstrations, many chefs are pushing to bring restaurants to the streets, Bill Telepan, communal dining, amazing flavors, high quality and reasonable price, casual formula, low cost entrees, Graham Elliot, Grahamwich, www.elizabites.com, www.plateonline.com,To comment on this episode click here. There are currently Comments
