The Food Seen 4s276o

On today’s episode of THE FOOD SEEN, Maayan Zilberman was born on a kibuttz in Israel. She moved to NYC at 15, during the 1990’s, a time when fashion and hip hop culture were colliding. Maayan had attended religious Jewish private schools, where uniforms were made of thick navy felt, single inverted pleated skirts and white blouses, and now in New York, she finally saw color. With her newfound palette, she entered a world of fashion that saw her start her own lingerie line, all the whiles, snacking away on confectionaries that was almost more design than delicious. She had always been fascinated by it’s alien forms, it’s otherworldly origins, like a real life Willie Wonka land. Here she began making candies, molds of banal forms: watches, Kodachrome slides. She made chewing gum, using chicle from trees in Mexico. Her friends we all request her to make sucking candies and bubble gum for parties. A book, “Entertaining” by Martha Stewart, made Maayan realize that food as an experience could potentially be her next design project, finding true pleasure in making the nostalgic candies she used to think were so foreign. This program was brought to you by

On today’s episode of THE FOOD SEEN, Jessica Koslow grew up near Los Angeles, surrounded by fresh produce and perpetual summer. It wasn’t until a stint cooking at Atlanta’s Bacchanalia, that she realized how fleeting seasons can be. When Jessica returned to California, she started Sqirl, a jam company in it’s original iteration. Using local fruits, like Gravenstein Apple, Moro Blood Oranges, Wild Boysenberries, and Blenheim Apricot, she began to grow organically as a business in East Hollywood’s Silver Lake, eventually serving breakfast rice bowls with sorrel pesto and lacto-fermented hot sauce, as well as the now famed ricotta toast. From 8AM-4PM everyday, Sqirl feeds LA in a way it’s never been fed before, with a creative conscience, and a taste for preserving the future … come Sqirl away with us!

On today’s episode of THE FOOD SEEN, we ask Luke Holden and Ben Conniff of Luke’s Lobster about what makes Maine great. Yeah it’s got those pristine coastlines perfectly situated for hauling in the freshest seafood, those wild blueberries which make for the tastiest pies, but what made two guys from “Vacationland” decide to open up a little lobster shack in NYC. In their cookbook “Real Maine Food”, they travel around their home state, searching for beach clambakes, the best chowders, and whoopie pies that will make you say “ayuh”, with the rest of them Mainers. Oh, and how about you finally learn to crack that lobster the right way. This program was brought to you by S. Wallace Edwards & Sons. "You don't have to many needs other than to follow what your ion is [when you're young], so it was a good time to take the risk." [7:00] "There is a balance in the system that needs to be upheld." [9:00] "Lobstering in Maine is an over a billion dollar business." [10:00] "It's a hub for tourists and it's a hub for locals, and it's really neat to see those two demographics working together." [13:00] --Luke Holden on The Food Seen "I didn't get to learn to lobster when I was young, but I did get to learn what it was like to go out at dawn and watch the boats go out." [11:00] "The original recipe calls for bear fat, but that's harder to get." [19:00] "Lobster is best at it's simplest." [29:00] --Ben Conniff on The Food Seen

On today’s episode of THE FOOD SEEN, Joe Carroll, proprietor of barbecue restaurant Fette Sau, and New American steakhouse, St. Anselm, s co-author Nick Fauchald in their book about meat cookery called “Feeding The Fire”. Hear how a $40 Weber grill, one dry rub, and a slow and low mantra, not only changed the urban BBQ landscape, but also elevated the cuts of meats we smoke and/or throw on the grill. Yes, there’s Texas, Kansas City, Memphis, and the Carolinas, but did you know about upstate New York’s Cornell chicken, California’s Santa Maria Valley tri-trip, Western Kentucky and mutton, and Maryland Pit Beef? Learn that BBQ is more technique than recipe, and contemplate the choices you’ll have to make for that coveted smoke ring (pinkish meat under the bark) and perfect doneness. This program was brought to you by S. Wallace Edwards & Sons.

On today’s episode of THE FOOD SEEN, Adam D. Tihany has made quite a mark on the interior of New York City. He’s designed some of the top restaurants and hotels in the world, but it all begin here in 1981, when Tihany designed La Couple, New York’s first grand café. Since then has worked on Sirio Maccioni’s Le Cirque 2000, Thomas Keller’s Per Se, Daniel Boulud’s namesake Daniel. His book, TIHANY: Iconic Hotel and Restaurant Interiors archives, and celebrates projects from around the globe like the Westin Chosun in Seoul, Heston Blumenthal’s Dinner in London, One & Only Cape Town South Africa, and the Mandarian Oriental in Las Vegas. But what does Tihany first see when he walks into a restaurant? Where’s his favorite seat to dine at? What modern materials are being used to build beautiful new dining spaces? Now, Tihany sets his sights on the sea, deg the future in ultra-luxury cruise liners. What will Tihany design next? This program was brought to you by S. Wallace Edwards & Sons. "I think the beauty of Italy is the fact that 'made in Italy' is not a product, it's a way of doing things." [11:00] "I wanted to do everything I was doing in Italy in this microcosm of restaurant design." [18:00] "We are extremely proud of the fact that we go to huge lengths to try and understand the DNA of every place that we work at." [26:00] "It's important that you understand where you come from to understand where you're going to." [26:00] "The first impression that captures your imagination and tells you a little bit about what the experience is going to be has to do with two things. It has to do with light and the sense of smell." [34:00] "The success of good lighting, [is that] whether you are in the sea or the air [the lighting] is controlled." [42:00] --Adam D. Tihany on THE FOOD SEEN

On today’s episode of THE FOOD SEEN, Sarah Simmons Southern sense of hospitality, may have turned her Sunday suppers into New York City’s culinary salon better know as City Grit. A win as Food & Wine’s America’s Home Cook Superstar, may have proclaimed her food worthy, but nothing prepares you for the business that comes with owning a restaurant. Luckily, years working as a retail strategist for Fortune 100 companies, gave Sarah the insight she needed to become a successful chef and restaurateur. Her second venture, Birds & Bubbles, focuses on fried chicken and champagne, because, really, what’s better than that pairing?! Now working with Williams Sonoma, Sarah curates gourmet gifts, scouts out up and coming chefs in cities across the USA, and begins to focus back on her Carolina roots, with possible brick and mortar culinary experiences making their way back South. So much for just being a home cook. This program was brought to you by The International Culinary Center. "I felt like I owed the food community something because I got to change my life over night." [17:00] "No one really knows this because it wasn't the initial intention but I got to use City Grit as my own test kitchen." [26:00] "Champagne is really hard to experiment with when the majority of the bottles are over $100." [27:00] "I just want everyone to make fried chicken. It's not as hard as they think." [30:00] --Sarah Simmons on THE FOOD SEEN

On today’s episode of THE FOOD SEEN, Aarón Sánchez grew up on the Mexican border town of El Paso. He learned to cook from his mother Zarela Martinez, who would come to be one of the first female Latin chefs in New York City, if not the nation. At age 16, Aarón was accepted for master class with Chef Paul Prudhomme, which launched his career, through schooling at Johnson & Wales, and under the tutelage of other nuevo-Latino chefs like Douglas Rodriquez. In 2001, Aarón’s own voice was heard, opening Paladar in New York City’s Lower East Side. Gritty and true to his roots, it helped define the kind of cooking Aarón would continue to perfect. His understanding of chilis, salsas, chorizo, and moles, made Aarón a go to authority for Mexican cooking, landing him a judges seat on Food Network’s Chopped, and in front of many other food television shows, like Cooking Channel’s Taco Trip. When the cameras, and Aarón heads home, he still longs for his mother’s famous arroz con crema. This program was brought to you by Bonnie Plants. "I don't want people to watch my show and think they'll see classic stuff all the time. I want people to be surprised." [26:00] "If I see another kid with a pig tattoo, I'm going to throw up in my mouth. Does it make you a better cook if you have a pig tattoo or some beets going up your arm? Come on!" [30:00] "I'm very committed to helping restaurant workers, especially immigrants, get the rights and respect they deserve." [32:00] --Aaron Sanchez on THE FOOD SEEN

On today’s episode of THE FOOD SEEN, Jud Mongell & Ken Addington, are partners in Brooklyn cornerstone all day cafe Five Leaves, and it’s adjacent Latin inspired bar/restaurant Nights & Weekends. Recently they’re gone west, opening L.A. Chapter at the Ace Hotel in Los Angeles, and King’s Highway in Palm Springs. How did a place on the edge of hipster Williamsburg, find manifest destiny in a Grass Fed Burger with Fried Pineapple, Pickled Beets, Harissa Mayo, and a Sunny Up Egg? Can you believe it all started on two islands, oceans apart from each other? Jud’s upbringing in New Zealand, and Ken from the St. Thomas US Virgin Island, both eventually calling New York City their homes. While Ken’s mom worked for the Brooklyn Chamber of Commerce, organizing bus tours of the borough decades before it was popular, he found himself in a Manhattan kitchen at 15 years old, working for the likes of Thomas Keller. Jud, just really wanted good strong coffee, and planned on serving Oceania fare. A bus now es by Five Leaves every day, people get on, people get off. This reminds both Ken & Jud, that their spots are for everyone, everyday, just as a neighborhood t should be. This program was brought to you by Whole Foods Market. "The goal was to have a friendly place. to have people walk in the door and make everybody a regular." [15:00] "Greenpoint and Brooklyn have grown up a bit.. our customers have grown up a bit.. we want to grow up with them." [20:00] --Ken Addington on THE FOOD SEEN

On today’s episode of THE FOOD SEEN, Anna Jones, a cook, writer, stylist, and vegetarian, only meant to cut out meat for a 6 week trial. Seven years later, she’s still at it, and inspiring other to in. In her cookbook, “A Modern Way To Eat”, Anna uses her many years in London with Jamie Oliver as a chef and creative, as well as working with Yotam Ottolenghi, Sophie Dahl, the Fabulous Baker Brothers and more, to guide us through a vegetable based cuisine that can still be indulgent and delicious, make you feel and look good, leave you feeling light yet satisfied, help lighten the footprint on the planet, that’s quick and was and won’t cost the earth, and still impress your family and friends. From the Really Hungry Burger, which finally offers us a worthy veggie patty, to a more worldly approach with Turkish fried eggs, Dosa-spiced potato cakes, and Indonesian gado gado, Anna provides us with tutorials on how to make a great salad, variations on soups from the base up, all while elevating vegetable underdogs like turnips, chard, and rutabagas. You too may never turn back to your past eating habits. This program was brought to you by Bonnie Plants.

On today’s episode of THE FOOD SEEN, April Bloomfield, chef of contemporary New York classic The Spotted Pig, her restaurants that bookend the Ace Hotel, The John Dory and The Breslin, and the famed revive of the Tosca Cafe in San Francisco. In April’s second cookbook, “A Girl and Her Greens”, she celebrates vegetables seasonally, with all the adoration she has for those not-so-nasty bits oh so loved in London. Growing up in England with her nan’s Sunday roast and her mum’s garden, hear how April traded in bacon sandwiches with HP sauce and a side of frozen peas, for salad sandwiches and crushed spring peas with mint. Don’t worry, this show isn’t just for vegetarians, there’s still a bit of lardo between every slice of hasselback potatoes. From pot-roasted artichokes with white wine and capers, boiled asparagus with ramp béarnaise sauce, watercress soup with spring garlic, swiss chard cannelloni, kale polenta, and broccoli raab morning buns, you too will be eating your vegetables from the top to the tail. This program was brought to you by Bonnie Plants. "It's quite easy to train your palate to appreciate the bitter" [7:00] "Mushrooms have that great aroma, sometimes you just want to smother your face in them." [10:00] "It's about balance. Maybe you don't want to eat steak five times a month - maybe you just want one incredible steak once a month" [25:00] "I've learned how to make potatoes delicious - and so can people who use this book!" [30:00] -- April Bloomfield on The Food Seen

On today’s THE FOOD SEEN, Chris Fischer is a 12th generation Martha’s Vineyard resident. When his grandparents bought Beetlebung Farm in 1961, it was inevitable that Chris would return to this small island south of Cape Cod, Massachusetts. What “The Beetlebung Farm” cookbook documents is not only the seasons, but the legacy that his family has made in Chilmark. They raise and butcher their own cows, sheep, and pigs, grow their own produce on 5 acres, and host dinners in their greenhouse. True transparency of not only the their processes, but also the Beach Plum restaurant’s ideals. Griddled squid, bluefish in parchment, lobster pan roasts, spring panzanella and strawberry shortcake. Chris’ New England cuisine consists of open fires, and the brine of Great Pond oysters, just as his family’s always has. "I worked every job under the sun which is really helpful when you run a farm so you can figure out how to fix things." [19:00] "The more you know about a place, the more the visitors who come will want to honor that and be a part of it." [39:00] --Chris Fischer on THE FOOD SEEN

Today’s episode of THE FOOD SEEN marks 5 YEARS on HeritageRadioNetwork.org. It only makes sense to return to where it all began. Hear New York Times food photographer Andrew Scrivani on our first show ever: http://www.heritageradionetwork.org/episodes/786-The-Food-Seen-Episode-1-Quentin-Bacon-sco-Tonelli-Andrew-Scrivani Now we have Scrivani revisit, with an update about the current state of food photography. Tips on light, styling, props, how to photograph your own dish, what gear is worth investing in, how to find your own style, and what are the most challenging foods and cooking situations to capture, and why more and more still photographers are turning to motion pictures. This program was brought to you by Bonnie Plants. "I had a student who was a complete novice, she had never picked up a camera, now she's a working professional...we went through it and now we're watching other people go through it." [10:00] "I don't know that I have ever been afraid to share...people told me that I was giving away some of the trade secrets...its not about camera settings, its about your eye, your vision." [13:00] --Andrew Scrivani on The Food Seen

On today’s episode of THE FOOD SEEN, Benjamin Sormonte & Elisa Marshall, opened, Maman, a SoHo bakery & café via South of Papa Poule, rotisserie chicken française, as an ode to their childhood favorite foods, but really, it shows reverence to their mothers and fathers. Decorated with an eclectic and vintage aesthetic, mismatched custom furniture, a church benche and 1920’s bread machine, with pastry cases full of chocolate chip cookies, croissants, quiches, and croque ‘maman’, it’s no wonder people come in flocks as if it were summer on the French Riviera. Transfixed watching poulet roti rotate, when you leave with your “to go” order, it feels transportive too, like walking out of a French countryside marketplace. Their parents should be proud. This program was brought to you by Bonnie Plants. "To me a home is something that's compiled with things that have memories and stories." [15:00] --Elisa Marshall on The Food Seen

On today’s episode of THE FOOD SEEN, we raise a glass of Lillet, a French aperitif made in Bordeaux since 1872, made in blanc, rouge and rosé, from blends of wine and liquors, reminiscent of exotic citrus groves and a life well lived. The USA’s national brand ambassador Claire Needham, will walk us through the culture & lifestyle associated with this legendary bottle, from it’s place in the home, at the bar, and even on screen, when James Bond most famously ordered a Vesper Martini with Kina Lillet, shaken, not stirred course. Hear how these “tonic wines” have made a splash in US bars from Philly to NOLA, Dallas to SF, while we mix a batch of La Coquette (made with Lillet Rosé) on air, in celebration the national aperitif day, Thursday, May 21st, 2015. à votre santé! This program was brought to you by Bonnie Plants. "My job is to enjoy Lillet at all hours of the day! iI's in a lot of classic cocktails. Lillet is consumed primarily on ice in ." [19:00] --Claire Needham on The Food Seen

On today’s episode of THE FOOD SEEN, Mina Stone, like her yiayia (grandmother), relies on three holy Greek ingredients; lemon, olive oil, and salt. Whether it’s to dress a salad, stew chickpeas, season a steak, or bake a cake, it’s this trinity that has fed galleries of artists all around New York City since 2006. Mina has catered openings at Gavin Brown Enterprise in the West Village, and for the past 5 years, cooked lunch for 20, 3 days a week at Urs Fischer’s studio in Red Hook. In her book, “Cooking For Artists” published under Urs Fischer’s imprint, Kiito-San, there are not only delicious and comforting recipes like Kopanisti (Whipped Feta), Elies Tsakistes (Olives with Coriander Seeds and Lemon Peel), Faki (Greek Lentil Soup with Cinnamon and Cloves), Revitha (Chickpea Stew with Rosemary, Lemon, and Olive Oil), Makaronia Me Kima (Cinnamon and Clove Meat Ragu), Grilled Whole Fish, Smoky Spiced Chicken Kebabs, Braised Lamb, and homemade Baklava, but also art works by Hope Atherton, Darren Bader, Matthew Barney, Elizabeth Peyton, Peter Regli, Spencer Sweeney, Philippos Theodorides and more. Come, eat with your eyes, and stay for the food. This program was brought to you by Bonnie Plants "Olive oil is my fine wine...it is just as important as any other ingredient, it should be of great quality." [4:00] "The communal sense of eating is great and exciting...it's the great equalizer." [17:00] --Mina Stone on The Food Seen

On today’ episode of THE FOOD SEEN, Chef John Cox has quite the view from Big Sur, California, cooking on cliffs 1000 feet above the Pacific Ocean, along a windy stretch of Hwy 1. His restaurant, Sierra Mar at the Post Ranch Inn, is a reflection of what’s outside, the depth of the sea, and the diversity of the varied terrain around him. A strong advocate for sustainable aquaculture, Cox frequents Monterey Bay for it’s red abalone and squid boats. He harvests acorns from the woods and makes them into flour, and forages for locals ingredients to add into an indigenous blend of furikake, which uses seaweed that grows wildly up to 5 feet a day. Hear about the land’s bounty, and how Chef Cox takes such beauty, and represents it on a plate. This program was brought to you by S. Wallace Edwards & Sons.

On today’s episode of THE FOOD SEEN, Louis DiBiccari grew up in a suburb of Boston, cooking Sunday suppers as all good Italians do. Upon eating in campus dining halls during college, Louis realized how spoiled he was by his family’s scratch cooking, so he taught himself how to cook. His signature dish: calzones. He then went to culinary school, eventually working at the Millennium Bostonian Hotel, which launched the careers of such Beantown chef legends as Lydia Shire, Jasper White, Jody Adams, and Todd English. Louis himself became a personality in town, with his Iron Chef inspired “Chef Louie Nights”, where guests would vote on dinner themes and ingredients to be revealed the morning of, in preparation for 5-course meal that night. But maybe even more so than food, it was the artists in his life, starting with his Uncle Adio, a master sculptor, that added another creative POV. In 2013, Louis opened Tavern Road in the Fort Point area, which he lived in during early aughts, and was surrounded by artist studios. This is why he began CREATE BOSTON, an annual event that brings together “6 artists, 6 chefs, 1 canvas” to bridge gap between visual and culinary arts, of which he still cooks at it’s epicenter. This program was brought to you by Edwards Ham. "Chefs work with one side of their brain and artists work with a similar side...when you put them together they both start to think differently." [21:00] "These guys are ready to push envelopes [Artists working with chefs]" [23:00] -- Louis DiBiccari on The Food Seen

On today’s episode of THE FOOD SEEN, we create the criteria for the perfect chocolate chip cookie with Mindy Segal. Her dessert bar in Chicago, Hot Chocolate, has long relied on modern twists to traditional classics, much like the music she listened to when younger. Her father was a jazz musician, and they made frequent trips to Rick’s American Cafe to listen to the likes of Tito Puente and Mongo Santamaria, which inevitably lead her to a life of improvisation. It’s not to say she doesn’t have strong core technique, as seen in “Cookie Love”, her first cookbook, chock-full of drop cookies, bars, sandwich cookies, shortbreads, thumbprints, spritz, and those twice baked, but it’s the Peanut Butter Peanut Brittle Cookies, Fleur de Sel Shortbread, Malted Milk Spritz, Peaches and Cream Biscotti, Brownie Krinkles, Banilla Nillas, and motorcycle riding Best Friend Cookies, that best showcase Mindy’s riffs. There’s also a dark side, certainly of chocolate, but also of heavy metal, through Mindy’s ode to both the Oreo and Black Sabbath. The bridge: Starlite Mints. So sweeten up, bring your #CookieLove and bake with us! This program was brought to you by Whole Foods Market. "There are a lot of great chefs up there [In Chicago] but none of us know how to run a business." [11:00] "What separates men from boys...is the nuances of understanding balance." [18:00] -- Mindy Segal on The Food Seen

On today’s episode of THE FOOD SEEN, we have breakfast for lunch with George Weld, founder of the preeminent Egg restaurant in Brooklyn. Over a decade of scrambling eggs and flipping hash later, George reflects on it’s beginnings, growth, pangs, and constant ode to country ham. Waned in Virginia and the Carolinas, and a PHD in Literature, no wonder George’s Southern affect on Williamsburg’s morning drawl , eventually lead to a cookbook, “Breakfast: Recipe To Wake Up For”. Hear George wax poetic on the history of hash, his grandmother’s outhouse turned smokehouse, and why to save your bacon fat and heat up that cast-iron skillet! This program was brought to you by The international Culinary Center. "I want to make food that my grandmother would recognize and identify as food...I loved her and loved what I had inherited from her culturally." [20:00] "Have a good meal, and we just hope the food speaks for itself." [24:00] -- George Weld on THE FOOD SEEN

On today’s episode of THE FOOD SEEN, we Galen Zamarra, chef/owner of West Village stalwart, Mas Farmhouse. Most recently Galen opened, Almanac, which allures dinners with “imaginative preparations that accentuate the nuances of each growing cycle“, well, that and all the art on the walls, transforming the restaurant into a gallery space any art collector would swoon over. Galen’s art collection began at 24 years old, while chef de cuisine at Bouley Bakery. There, he laid eyes on an Al Hansen artwork, comprised of Hersey wrappers made to look female form, much in the style of Matisse’s cutouts. Now, he constructs his menu in the same abstract impressionist ways of painters like Lee Krasner, with modern pop influences by artists like Donald Robertson. This program was brought to you by Visit Napa Valley. "I want people to get away from this relationship to food where everything is exactly the same and available all the time." [23:00] --Galen Zamarra on The Food Seen