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The Main Course - Episode 7 - Steve Jenkins, Cruz Goler & Nikki Rose

First Aired - 05/17/2009 12:00PM
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Patrick and Katy speak sourcing and cheese with Steve Jenkins of Fairway Market, Cruz Goler of Lupa and Nikki Rose.

Whole Episode:

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Segments:

Introduction and Show Summary with Patrick Martins and Katy Keiffer (5:09)

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Tags:

Sourcing cheese and Greece,

Sourcing with Steve Jenkins of Fairway Market (7:02)

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Tags:

Dean and Deluca, Fairway, cheese, sourcing master, original NYC gourmet food industry, fresh pasta, extra virgin olive oil, scarcity, corruption in olive oil industry, Raffetto Pasta, Greek olives, color to determine quality, Balduccis, Palermo, Eli,

NYC Cheese Movements: Origins (6:38)

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Tags:

NYC cheese, availability of European specialties, distress cheeses, cookbooks determined which cheeses to look for, Waverley Route, MFK Fischer, Brie, raw milk, aged 60 days, cheese outlaws, similar to charcuterie regulations,

American Artisanal Cheese: A Primer (7:45)

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Tags:

American artisanal cheese, brainy cheesemakers, new tradition, American and Canadian self-taught cheesemakers, American originals, Dry Monterey Jack, Ig Vella, derivatives of other older varieties, best in the business, traceable olive oil, Steve Jenkin's labeling, food enthusiastic shoppers, history, ferment, unique, Red Hook Fairway,

Lupa and Roman Cuisine with Chef Cruz Goler (6:57)

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Tags:

Testaccio, bresaola, grandmother, Italian butcher neighborhoods, 5th floor cooking, seasonal market-driven food, peasant food philosophy, all parts of the animal, culinary school, French influence, Mario Batali, serving size and portion control, lesser cuts, Roman trattoria, definition of Lupa cuisine,

Italian Uproar and Authentic Pizza with Cruz Goler (7:04)

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Tags:

american pizza, new pizza place, cross-cultural cooking, dbgb, food carts, comfort food, water effect on pizza, local products, Daniel Boulud, Ferran Adrian, nature is not constant, lupa restaurant,

Nikki Rose and Crete's Culinary Sanctuaries (6:16)

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Tags:

agritourism, teach chefs production of Greek specialties, cultural heritage, resistance to change, tourism and community being ruined by tourism machine, lack of interest in farming, artisan production, wine makers, land for shepards, eco-tourism, Crete's Culinary Sanctuary, travel,

Tourism in Greece with Nikki Rose (4:24)

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Tags:

kokkari, tour of cretes culinary sanctuary, rich history, labyrinth museum, ross daily, organic winery, botanists, mountaineers, www.cookingincrete.com, professional seminars, public programs, olive oil production class, 4000 years of agricultural production,

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, A Taste of the Past agriculture Alice Marcus Krieg Alice Waters Andrew Newman Anne Saxelby Anthony Bourdain architecture At the Root of It bacon baking Barterhouse BBQ beer Beer Sessions Beer Sessions Radio bees Ben Sargent Bernie Wides Blind Tiger bread Brian DiMarco Brooklyn Brooklyn Bowl Brooklyn Brewery Brooklyn Grange Burning Down the House Bushwick butchering Cain Five Cain Vineyard & Winery California caller question Carlo Petrini Carmen DeVito Carol A. Butler Catch It Cook It & Eat It Cathy Erway charcuterie cheese Chicago chicken China chocolate cocktails coffee community community gardens Community Supported Agriculture community supported agriculture compost composting cookbooks cooking Cooking Issues Cooper Union corn CSA culinary school Curtis B. Wayne Cutting the Curd d.b.a. Damon Boelte Dave Arnold Dave Brodrick David Chang design diabetes distribution Edible Manhattan education eggs email question Erica Wides Erin Fairbanks Erin Fitzpatrick Fairway Market farm to table farmers farmers market farmers markets farming fast food FDA fermentation Finger On The Pulse Finger on the Pulse fish Flash Talks Cash food Food Network food photography food safety food stamps food trends foodiness France fried chicken gardening garlic Garrett Oliver Good Beer Seal grass fed beef Great Brewers GreatBrewers.com Greenhorn Radio Growing Good Harold McGee Hearst Ranch Heather Hyman Helen Hollyman heritage breeds Heritage Foods USA Heritage Radio Network home cooking honey Hot Grease infrastructure ingredients Italy Jack Inslee James Beard Foundation Jason Colucci Jen Schwertman Jimmy Carbone Jimmy's No 43 Jimmy's No. 43 JoAnn Flash Fleming Josh Ozersky Judy McGuire Julia Child Just Food kale Katy Keiffer lamb Let's Eat In Let's Get Real Linda Pelaccio local local food Long Island Lower East Side Mario Batali Marion Nestle marketing Matt Timms meat Michael Harlan Turkell Michael Pollan Michelle Obama Mike Edison milk Mitchell Davis mixology Modernist Pantry molecular gastronomy Momofuku Nastassia Lopez New Orleans New York New York City New York Times Nicole Taylor nutrition NYU Obama administration Occupy Wall Street olive oil organic oysters Paradise Locker Meats Park Slope Patrick Martins pickling pizza politics pork price points produce Queens Rachel Wharton raw milk Ray Deter recipes Red Hook regulations restaurants Roberta's S. Wallace Edwards & Sons salt Sam Edwards San Francisco sausage seafood seasonality shellfish Slow Food Snacky Tunes social media soil Spain spices Steve Jenkins Steve Pope sugar sustainability Tekserve terroir Texas Thanksgiving The Barterhouse The Farm Report The Food Seen The Hot Five The Main Course The Mike & Judy Show The Mr. Cutlets Show The Naturalist The Speakeasy tomatoes traceability Twitter U Look Hungry Unfiltered urban farming USDA vegetables Vermont water We Dig Plants White Oak Pastures whole animal cooking Whole Foods Whole Foods Market Why We Cook Williamsburg wine Wreck Tech yeast young farmers