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First Aired - 10/17/2010 12:00PM
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Download MP3 (Full Episode)
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This week on The Main Course Patrick and Katy discussed how to turn the "farm to fork" movement into a major shift from commodity food with Helene York of Bon Appetit Management Company. Ed Brown of Restaurant Associates also chimed in to discuss how green initiatives can help others do what he does: serve sustainable food to over 400,000 people a day nation wide. Aaron Oster of Salumeria Rosi brought and discussed some delicious cured meats, and had a heated discussion with Katy and Patrick about subtly moving people along during their restaurant experience to prevent unnecessary and borderline rude loitering. Rachel Saunders, Author of "The Blue Chair Jam Cookbook" discussed jams, jellies, berries and their hybrid cousin boysenberries. Finally Dana Cowin and Kate Krader of Food and Wine Magazine joined Top Chef judge Gale Simmons and Singapore food expert KF Seetoh for a discussion on food trucks, street food, and the definition of "Die Die Must Try". This episode was sponsored by Fairway: like no other market.
Photo 1: Salumeria Rosi, Photo 2: The Blue Chair Jam Cookbook by Rachel Saunders, Photo 3: Gail Simmons
Whole Episode:
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Segments:
The Main Course Introduction (11:06)
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Tags:
The Main Course, Patrick Martins, Katy Keiffer, Heritage Radio Network, Fairway Market, Steve Jenkins, Carlo Petrini, Slow Food USA, Patrick started HRN as a model of Radio Bra Red Waves, food philoshopy, growing the movement, why don't restaurants drop checks on table to get them out?,Helene York of Bon Appetit Management Company (24:18)
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Helene York, Bon Appetit Management Company, Fedele Bauccio, founded in San Francisco, catering company, getting rid of mystery meat, local food, supply chain issues, making things more efficient for small producers, moving away from commodity food, regional infrastructure, institution food, distribution, treating meat as special food, meat standards, antibiotic free, sustainable production, food safety, farm to fork, measuring by sales not acreage, humane animal treatment, aquaculture, fish, species by species, sustainable seafood, farmed fish, shellfish, what are the three things Helene would tell a small farmer who wants to sell to Bon Apettit?,Ed Brown of Restaurant Associates (16:54)
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Ed Brown, Restaurant Associates, corporate dining, supporting the sustainability movement, green initiatives, budgeting around sustainable product, Restaurant Associates serves a 100,000+ meals a day in NYC, 300,000-400,000 people a day nation wide, institutional food, business models, culture of chefs, traceability, knowing where your food comes from is inspiring, produce vendors, distribution, growing the movement,Cured Meats with Aaron Oster of Salumeria Rosi (25:58)
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taxidermy, food philosophy, sustainable cured meats, guanciale, Aaron Oster, Salumeria Rosi, Cesare Casella, time limits on dining, turover rate, some people stay too long, Noodle Pudding Inc, WOOFing, farming in Europe, prosciutto di parma, traditional salumi, curing, rapid fire:, pork jowl, creamy, pancetta, pork belly, bacon is brined not cured, you can't eat bacon from the package, Mustela, pork loin, DOP, cured pork shoulder, vinoto, sopressata, mortadella, the life of a cure master, educating staff and customers, La Laiterie, bean varietals, black eyed pea was a very Italian bean for a long time, Slow Food, sustainable bean farts vs commodity bean farts,Rachel Saunders, Author of "The Blue Chair Jam Cookbook" (16:03)
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Rachel Saunders, Blue Chair Jam Cookbook, jam and marmalade classes, jam making, the plants own us, food photography, seasonality, jam is dynamic and engaging, Rachel is not a traditionalist, candied fruit, boysenberry, berries, Rachel is anti candy thermometer, www.bluechairfruit.com,KF Seetoh, Dana Cowen, Gail Simmons & Kate Krader (27:33)
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Dana Cowin, Food & Wine Magazine, street food, you cannot judge a dish by its color, Die Die Must Try, KF Seetoh, Singapore, food trucks, food carts, trucks can be good, carts aren't usually, Madison Square Park, Roberta's, Fatty Cue, revival of street food, growing the movement, thanks Dan Breindel!, Kate Krader, sea urchin pasta, Carlo Mirarchi, Top Chef DC, Tom Colicchio, David Chang, eating locally, sustainability, can the rest of the country catch up?, Anne Saxelby, industrial food power has fooled people by changing language, democratizing the language of ingredients, best contestant on Top Chef?, Kevin Gillespie, Woodfire Grill,Heritage Cooking with Steve Pope (8:51)
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