Heritage Radio is the food-focused internet radio station that broadcasts from a studio attached to Roberta's in Bushwick. Every week, many of the big players in the food world host and appear on shows, and oftentimes they reveal interesting tidbits about their work. Here's a guide to five notable pieces of programming from the last week:
1) Andy Ricker on Old Recipes: This week's "Eat Your Word" features chef Andy Ricker and JJ Goode, co-authors of the Pok Pok Cookbook. Here's Ricker on the translation process from recipes into restaurant dishes and back into printed recipes:
The thing about all these recipes was that they started out as recipes when I learned them, more or less in the form that you see them in the book, and then I had to extrapolate restaurant recipes out of those original recipes. So that what we were doing was reverse-engineering and getting back to what I started with. It wasn't as simple as going back and taking the recipes that I had learned years ago, because we have expanded on them, refined them, changed certain little aspects of them, so we literally had to reverse-engineer all of them to a place that made sense.
2) Alice Waters' Edible Schoolyard NYC: Kate Brashares and Morgan Rogers, Executive Director and Program Director of Edible Schoolyard NYC, stop by "The Morning After" to talk about the expansion of Alice Waters' food-focused high school experiential learning program. Here is Brashares on adapting the program to NYC public schools:
We have taken edible education and done something that takes it to the next level, and here in New York City, we've really made that program that Alice started out in Berkeley work for us here in New York, in a very different climate and a very, very different school district. New York City has the biggest school district in the nation…We've really taken that program and made it work in New York City.
3) Beer and Food Pairings: Jimmy Carbone talks beer and food pairings with Jeppe Jarnit-Bjergsø of Tørst and Luksus and Sarah Monroe, Beer Director at Eleven Madison Park. Here's Monroe on how EMP has incorporated beer into a course on its revamped menu:
We actually have a course that we have built a beer into—our cheese course. Basically we put a bottle of beer inside of a picnic basket with the cheese. The beer is made for us by Ithaca Beer Company, and the cheese is actually washed with the beer.[Photo: Daniel Krieger]
4) Saul Bolton's Brooklyn Buddies: Saul Bolton chats with "Food Talk" host Michael Colameco about the history of Brooklyn's restaurant scene. On which semi-old-school Brooklyn chef he looks up to:
Far away from us, but probably a person I worship more than these chefs, cooks and business persons is Anna Klinger at Al Di La…When I look for advice, when I'm down, I go there for lunch and hope she's around, because I wouldn't dare call her. She always makes me feel better and sets me straight.[Photo: Bess Adler]
5) Joshua Wesson of Best Cellars: Joshua Wesson, sommelier and a leading authority on the pairing of wine and food, chats with Joe Campanale about his budget wine-centric retail outlet Best Cellars on this week's "In The Drink." On keeping the spirit of discover while long after leaving the restaurant industry:
Even though I'm not working in restaurants anymore, I'm still completely and utterly devoted to taking people beyond their comfort zone and giving them experiences that will hopefully be long-lasting, rewarding, and informing of things that they'll eat and drink long after they hang out with me.
— Peter Henry
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