S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
Pizza Party
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Chef_s-story
Sponsored by
Napaepisode
Get an inside look at the life of the legendary Peter Kaminsky on today's episode of Chef's Story. Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires and Mallmann on Fire (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food & Wine and a former columnist for The New York Times and New York magazine. He's a mentor to many chefs and is a real renaissance man. He knows as much about fly fishing as anyone, is the Creator and Executive Producer of the Mark Twain prize for American humor and was a contributor at National Lampoon in the 70's. Tune in for some real knowledge and insight on this show! This program was brought to you by Visit Napa Valley.

"Many of the cookbooks I write in the subjects voice. You have to channel them. "It's parody without the jokes. It has to sound like them." [27:00]

"[My advice to chefs is to] travel. You won't be able to do that your whole life when you get tied down to a restaurant or family. So much of what goes on in the food world these days comes from travel and experiencing other peoples cuisines." [43:00]

"Food is among the most important things in your life. On the other hand it's important not to make it overly important. People who talk about food a lot are talking about it too much, I think." [46:00]

---Peter Kaminsky on Chef's Story


To comment on this episode click here. There are currently Comments

Hosted By
Cb_sqlogo_1_
Sponsored by
Bsc_logo
This week's guests: Dorie Greenspan & Christine Muhlke

Over the past 20 years, Dorie Greenspan has written 10 cookbooks and won six James Beard and IACP awards for them, including Cookbook of the Year ... twice! She won the IACP Cookbook-of-the-Year Award for Desserts by Pierre Herme and for The New York Times Bestseller, Around My French Table. She's also been named to the James Beard Foundation's Who's Who of Food and Beverage in America. Dorie's latest book is Baking Chez Moi, Recipes From My Paris Kitchen to Your Kitchen Anywhere. Baking Chez Moi is filled with recipes for the simple, homey, wonderfully delicious sweets that she and her friends bake at home in Paris.

"Living in France has really meant that I can work in France. "I have the access to people who can share recipes with me." [05:00]

"There are more women doing spectacular jobs that I didn't think would be possible at the time I was being turned away." [39:00]

-- Dorie Greenspan on Radio Cherry Bombe

Bon Appetit Executive editor Christine Muhlke is the co-author of "Manresa: An Edible Reflection" with David Kinch and "On the Line: Inside the World of Le Bernardin" with Eric Ripert. She was formerly the food editor at the New York Times Magazine.

"One of the great things about being a writer is it gives you license to be nosy." [12:00]

--Christine Muhlke on Radio Cherry Bombe


To comment on this episode click here. There are currently Comments

Hosted By
The_morning_afterjpg
Sponsored by
Edw116_150x150_042910sm
This week on The Morning After, hosts Sari Kamin and Jessie Kiefer kick off the show with some entertaining food news before welcoming renowned chef Gabrielle Hamilton. A self-trained cook turned James Beard Award–winning chef, Gabrielle opened Prune on New York’s Lower East Side in 1999 to great acclaim and lines down the block, both of which continue today. Sari and Jessie also speak with Gabrielle about her new Prune cookbook, which is an inspired replica of the restaurant’s kitchen binders. She goes on to explain that It is written for her cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. With this in mind, the recipes have been tried, tasted, and tested dozens if not hundreds of times. Sari talks to the chef about the particular chapter entitled “Garbage” which really means smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens, but are turned into appetizing bites and notions at Prune. Tune in to hear all about this remarkable chef and, of course, to find out how she fares with The Morning After Quiz! This program was brought to you by Edwards VA Ham.

"I take all books seriously and I revere books and just because it's a cookbook does not mean it's to be cast off." [12:45]

"This is merely a true rendition, this is what we do at Prune and this is what you can do too - if you want the Bloody Mary the way we make it, the vinaigrette the way we make it, if you want the sweetbreads the way we make them." [18:00]

--Gabrielle Hamilton on The Morning After


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS