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The Mr. Cutlets Show - The Mr. Cutlets Show - Episode 19 - Sebastian Zijp & Nick Solares

First Aired - 01/31/2010 05:00PM
Download MP3 (Full Episode)

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The Mr. Cutlets Show Introduction (11:59)

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Tags:

Nick Solares, A Hamburger Today, The Beef Aficionado blog, new gig as chief pizza critic for Slice, Chef Sabastian, Josh's new column, writing for TIME, Domino's pizza, Buffalo mozzarella Neapolitan style pizza, American cheese designed for hamburgers, east 10th street NYC Roman style pizza, Gnocco restaurant, Josh Ozersky, Stephanie Cohen,

Chef Sebastian Zijp (10:00)

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Nick Solares jude of dry aged beef, Nick was so shocked and surprised by the procurement of the marbly dry-aged beef bought at Fairway Market, Nick had never been to a Fairway Market before, Sebastian Zijp of Bar Blanc Bistro, Rhode Island sardines, brined porkchops, house-made apple-bacon compote, a romantic spot, chefs challenges with nature, pork roulette, what is meat glue?, charcuterie plates in most restaurants these days, what makes a charcuterie selection good from bad?, quality and taste, process and technique as opposed to flavor,

Bargain Lunches in High-end Restaurants and The Roast Beef Sandwich (11:50)

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The Feedbag was hacked into by Canadian Viagra, fine dining affordable meals, Gean-Jorges operation, any two entrees not a set menu, true world class cuisine, Daniel, Gramercy Tavern, the Roast Beef Sandwich is the next fried chicken, Artichoke pizza's next project, De-Fonte's, what style roast beef?, Chicago style beef in Gowanus, blogger Dave Cook recommends The Crooked Tail Cafe, the Ozersky leftover trick, Sebastian's American Chef mentors, Sebastian was taught it takes being a bit bold and arrogant as a Chef in New York,

Chefs on Becoming a Top Chef (12:01)

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David Bouley, fantastic fifty dollar meal, old school chefs like Paul Liebrandt that work their way up, Top Chef allows younger chefs to step into a higher position that they may not have earned through experience, television gives exposure not years of experience, many Chefs start as dishwashers, Sebastian has always wanted to be a Chef, Bar Blanc Bistro is Sebastian's first position as Executive Chef, the fear of what people's reaction will be to the creative side that draws people to the restaurant, special dishes to experience at Bar Blanc Bistro,

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