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Food Karma Projects is happy to announce the fourth annual Pig Island! Showcasing the best of New York State local farmers, chefs, brewers and vintners all dedicated to bringing home the bacon, Pig Island will be coming to Red Hook, the home of our exclusive beer provider, Sixpoint Craft Ales, on Saturday, September 7th from 11:30 a.m. – 4:30 p.m.

Join Astor Center and Heritage Foods USA in our third annual celebration of No Goat Left Behind: Goatober. As part of a project to promote eating seasonal and sustainable meats, we are excited to bring Matthew Rudofker of Momofuku Ssäm Bar to prepare and demonstrate a series of dishes featuring – you guessed it – goat! Learn more here!

The Ninth Annual Vendy Awards are almost here! On September 7th, at Industry City, they'll determine the best street food vendor in NYC is while raising money for The Street Vendor Project. Learn more and buy tickets here.

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The Main Course – Episode 44 – Lee Green & Eddie Schoenfeld

First Aired – 02/28/2010 12:00PM
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Katy speaks with Lee Green about farm-to-table products and Eddie Schoenfeld about the upcoming Food Park.

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Jump to Segment:

Lee Green and Faithful to Foods (51:28)

Tags:

Faithful to Foods, The Scrumptious Pantry, artisan family farmed foods, farmer on the label, no models!, farm to table movement, fancy foods show, preserves, kitchens on farms, tomato spread, jellies and jams and pies, farmers pulling together, reoccurring themes at the fancy foods show, locality is important but not everything, buying local does mean fresher food, progressive farmers, biodynamic farming,

Eddie Schoenfeld (65:22)

Tags:

brooklyn boy, six burner Cambridge range, six crepe pans at a time, first Szechuan restaurants in the US, Chef Peng’s Garden, golden age of Chinese restaurants, devolution of Chinese restaurants, Chinese food used to define exotic, truncated access to ingredients, collective farming, fine cooking is a wealthy man’s game, an influx of great chefs when the immigration laws changed in the 60s and 70s, meeting iconic people, Aristotle Onassis, Tennesee Williams, Andy Warhol, Lincoln Center, working in the front of the house, teaching people who are motivated, velveting technique, marinating animal proteins in corn starch egg white and salt, velveting fish helps maintain the texture, setting the texture then creating the sauce, Spain, Sans Sebastian, Bilbao, Axte, The Garden, freeze dried beets colored with squid ink, recognizable food, oyster on the halfshell with sea bean con fit, seafoam vapor made from saltwater, laboratory tour, centrifuges, precision cutting tools, 1400 a kilo, special custom made colanders with long handles, tossing eels directly over flames, a local Peter Luger’s, beef from Denmark, Mark Pastore, bottles with 4 decades of grease and smoke on them, Food Park, a series of food stands, a new NYC park between 29th and 30th on 6th AV, a stand for artisanal bacon, la plancha, thinly sliced chicken beef and pork cooked very quickly served over a salad or rice, Joe Ng,egg rolls, chocolate pudding, developing brands, touch screen ordering system, one of the largest video screens in the city, handheld computers, Red Farm Restaurant, food trucks, casual dining, the end of dressing up to go eat, provinces, regionality, carbon footprint, Shitakes are called Winter Mushrooms or Flower Mushrooms,

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