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Let's Eat In

Hosted by: Cathy Erway

Produced by: Jack Inslee

Engineered by: Nat Weiner

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Mondays at 1:00PM EST

Let's Eat In is the weekly radio dispatch from Cathy Erway, founder of the blog Not Eating Out in New York. By fielding your phone calls, Cathy is an invaluable ally in your quest to woo that special someone with a delicious, memorable (and affordable) meal. Dating experts, sexologists, food personalities, advocates, cooks, artists, entertainers, and anyone who has felt their heart soar or break beside two plates and some silverware will join Cathy in her quest to help you be loved and stuffed.

Cathy Erway writes the blog, Not Eating Out in New York, based on a two-year mission to forgo restaurant food that prompted many people to ask, "how do you go on dates when you can't eat out?" She writes for Saveur.com, Edible Brooklyn, The Huffington Post, and her memoir, The Art of Eating In: How I Learned to Stop Spending and Love the Stove was published by Gotham/Penguin in February 2010.

Recent Episodes

Let's Eat In - Episode 42 - Wendy Chan & Joe DiStefano

Let's Eat In - Episode 41 - Mark Bello

Let's Eat In - Episode 40 - Matt Greco

Previous episodes


Episodes:
Let's Eat In - Episode 42 - Wendy Chan & Joe DiStefano
First Aired - 08/30/2010 01:00PM

This week on Let's Eat In Cathy hosts ethnic food fanatics Wendy Chan and Joe DiStefano to discuss the goings-on in NYC's most ethnically delicious borough, Queens. The Asian Feastival is coming up, and the gang discuss why there is no better place to have it than Flushing Queens. The Feastival is a one day culinary explosion--a series of events and tastings and discussions all taking place on September 6th starting at noon. Give a listen and find out what these ethnic foodies would make for their special someone on a date. This episode was sponsored by Fairway: like no other market.

Whole Episode:
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Sponsored by Fairway
Hosted By Date

Segments:

The Asian Feastival w/ Wendy and Joe (14:40)

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Tags:
Wendy Chan, Asian Feastival, Joe DiStefano, Orange Hi-Tops, Queens, Orange is the Mets color, why is it the right time for the Asian Feastival?, recruiting a large number of Asian Restaurants to be in the same event, the best place to have it is in Flushing Queens because its essentially Asia!, there are a lot of immigrants that have gone out of the way to procure the exact ingrediants sauces and condiments from home, you can get exactly what you get in the back streets of Taipei, people may find Queens ethnic food daunting, Leah Mclaughlin, Edible Queens, Yak, fostering an Asian community that is not just about being Chinese or Japanese or Korean etc, helping foreign governments promote their cuisine in America, education and exposure is important, Asian Fusion, Bounty is a Sri Lankan Restaurant in Flushing, there is not a lot of intermixing, MNT is Tsing Dao food with high standards of freshness and cleanliness, Wendy really appreciates people that don't comprimise on their qualit, at the end of the day there are a lot people that love and want real Asian food but don't know where to find it, the Feastival is a curated show, small restaurants are targeted by people trying to rip them off and so are very cautious, bringing value and profile to smaller and deservfing restaurans=ts, one goal of the Feastivali is to distinguish what is Sri Lankan or Indonesian etc, Cathy is doing a farmer's market talk, Fuzzy Melon, Joe's walking tour, the infamous shopping mall, head cheese from China?, lamb face salad, Queens Crossing to show the newer upscale side of Flushing thats emerged in the last two years,

Durians and Dates (14:33)

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Fairway Markets, Wendy is a rooftop gardener, rooftop gardening is time-intensive, internationally ingredients are more important, the basis of good food is the best and freshest ingredients, never writing a menu until you have your ingredients is common sense, in Asia there are still people shopping from the Wet Market which is like a farmers market except its their way of life, fish swimming in basins of water, meat hauled on a bicycle and butchered at the Wet Market, convenience is so prized in America we want something that tastes like its fresh but takes no time to make, Joe does not cook a lot, the last thing Joe made was shrimp and grits while working as a line cook at Jimmys 43, the last thing Wendy cooked was Ox tail with red wine, Wendy personally makes sure every program in the feastival is short and sweet but wth depth to it, aroma is a natural attractive aspect of food, Durian fruit are notoriously stinky, Durians are banned in Singapore, Dragon Fruit, Joe's most date worthy food for a fun date is Ice Fire Land a Taiwanese hot pot restaurant in Flushing, Wendy would take her husband to a Japanese restaurant called Kazuno in Forest Hills, AsianFeastival.com, tickets are online now!,

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Let's Eat In - Episode 41 - Mark Bello
First Aired - 08/23/2010 01:00PM

This week on Let's Eat In, Cathy is joined by Pizza Enthusiast and Artisan Mark Bello. Mark tells us about his various workshops and catering endeavors, including Pizza a Casa and the Pizza Sufficiency Center. Tune in to find out how you can make pizza at home and why Neapolitan purists refuse to use rolling pins or through dough. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.

Whole Episode:
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Sponsored by Hearst_logo
Hosted By Date

Segments:

Let's Eat In: Mark Bello (13:06)

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Cathy Erway, Hearst Ranch, Mark Bello, Pizza A Casa, Pizza Self Sufficiency Center, started as a workshop out of Mark's home, Mark has been teaching pizza making for 5 years, Murray's Cheese, the Astor Center, demand pushed Mark into opening the Pizza Self Sufficiency Center, more people want to know how to make pizza, pizza as a corporate team  building event, 371 Grand st, signature tomatoes flour pizza stones etc, Alleva Dairy, Little Italy hallmarks, DiPaolos, Donut Plant, Donut Plant's square donuts, the way you handle your dough is very important, getting a circle is NOT mandatory, an amoebic shaped pizza is OK!, the more you press the yeast out the flatter the pizza, Neopolitan purists say NO rolling pin and NO throwing dough!, a crust made with centrifugal force is kinda boring, let the dough guide you!, store bought dough is impossible to stretch, pizzeria dough is not made for a home oven, Pizza A Casa makes hybrid dough between pizzarea dough and home dough, cold rise dough, dough ready in 45 minutes, comparing cold rise dough and quick rise dough, dough does NOT have to take a long time to rise, Mark was a bench warmer,

Making Your Own Pizza! (12:51)

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Tags:
The Pizza Kids, We Like Pizza, three public classes a week, one of the reasons to open the space was to have a custom venue to do private classes and parties etc, most team building events are midweek, are there repeat customers for the classes?, bachelorette parties, pasta classes, clam pizza, Manilla Clams, bringing guests for classes, Salvatore demo at Whole Foods, mortal and pestle, what about the pizza trend?, Roberta's feels like it will be here after the pizza trend ends, what is the most aphrodisiac pizza?, knee-jerk aphrodisiac myths, Grayson Cheese, Meadow Creek Dairy, dough with a bialy-like texture, English Muffin Pizzas can be gross, what would Mark make on a romantic date?, a big bucket of seafood with bread where everyone can dive in, clam sauce can be very seductive, sauteed shallots with white wine and vermouth and parsley, a naked pizza crust in the oven will balloon and dry out, some people don't like clams,  ,

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