Sat, 11 November 2006  My feed is now at Podshow. If you're getting this, it means you've come to the libsyn feed directly. Please unsubscribe and resubscribe to the feed in iTunes. Just do a search for Remarkable Palate. You can also find the showpage at http://remarkablepalate.podshow.com.
remarkablepalate@gmail.com remarkablepalate.podshow.com The ReMARKable Palate Podcast is a production of The Gilded Fork. www.gildedfork.com Comments[13] |
Tue, 7 November 2006   ReMARKable Palate #64: Cranberry Time! On my first show as a member of the Podshow Podcast Delivery Network, I speak with Chef Ming Tsai and Gary Garretson, cranberry farmer, about the "Bogs Across America" cranberry bog they built in Rockefeller Center to raise money for America's Second Harvest, the nation's food bank network. Cranberries are an important fruit this time of year on the American table, and a great source of antioxidants and proanthocyanidins. Gary Garretson talks to us about how he farms cranberries, and Ming gives us some tips for holiday cooking using cranberries. We also speak about Ming's appearance on Top Chef, and discuss the phenomenon of Reality cooking shows.  www.secondharvest.org www.cityharvest.org Music: "Go Fish" by Big Money Grip. www.bigmoneygrip.com, "Coffee Bean", by Sonic Deviant. www.sonicdeviant.com The ReMARKable Palate Podcast is a production of The Gilded Fork. www.gildedfork.com remarkablepalate.podshow.com www.culinarypodcastnetwork.com food, food podcast, cooking, cranberry, Ming Tsai, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Category: podcasts -- posted at: 1:58 AM Comments[10] |
Tue, 31 October 2006  ReMARKable Palate #63: Autumn Smorgasbord It's a little bit of everything this week, as we taste from the Autumn Buffet. First, I interview Larry Newkirk of the Great San Saba River Pecan Company of Texas about October's Indulgence at the Gilded Fork: The Pecan. Next, it's Jeffrey Shaw of the Spanish Trade Commision on Spanish Olive Oils, and Tomas Simoncini of Tovino, a tour operator which takes visitors on specialised culinary and wine tours of Castile and Leon in Spain. Finally, I go to the Farmer's Market for a taste of Artisanal cheese from Valley Shepherd Creamery. www.greatpecans.com www.oliveoilfromspain.com www.tovino.net www.valleyshepherd.com Gilded Fork Boutique Spotlight: American Caviar Sampler. shop.gildedfork.com Music: "Can't Hold It Down" by Andy Sullivan. www.andysullivan.com, "Coffee Bean", by Sonic Deviant. www.sonicdeviant.com The ReMARKable Palate Podcast is a Production of The Gilded Fork. www.gildedfork.com www.culinarypodcastnetwork.com food, food podcast, cooking, pecans, food, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[8] |
Tue, 24 October 2006  ReMARKable Palate Podcast #62: Dia de Los Muertos In the US, we celebrate Halloween on October 31st, but in Mexico it's November 1st and 2nd that see the Dia de Los Muertos celebration, or the Day of The Dead. We speak with Roberto Santibanez of the Rosa Mexicano Restaurant Group, who tells us about the Day of the Dead traditions of Mexico, and gives us a primer about authentic Tequila preparation in Jalisco. Music: "Can't Hold It Down" by Andy Sullivan. www.andysullivan.com, "Bad Writer", by Gokee Qwateto, and "Django Like" by Brian McRae. www.brianmcrae.com The ReMARKable Palate Podcast is a production of The Gilded Fork, www.gildedfork.com www.culinarypodcastnetwork.com food, food podcast, cooking, Rosa Mexicano, Dia de Los Muertos, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[7] |
Tue, 17 October 2006  ReMARKable Palate #61: Everybody Wants a Sugardaddy Chef Mark speaks with Tom Finney and Mark Ballard of Sugardaddy's Sumptuous Sweeties, and we learn the secret of the perfect brownie. They create amazing, fresh baked "edgeless" brownies and blondies, which are the perfect gift, since they are packaged in beautiful silk bags with satin ribbons. Order our special Gilded Fork Signature 8 gift bag through the Gilded Fork boutique at shop.gildedfork.com.  Use code RPDADDY for a 10% discount on Sugardaddy's gifts at the Gilded Fork Boutique Theme Music: "Can't Hold it Down", by Andy Sullivan. www.andysullivan.com The ReMARKable Palate Podcast is a Production of The Gilded Fork (http://www.andysullivan.com) www.culinarypodcastnetwork.com food, food podcast, baking, brownies, Sugardaddy's, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[6] |
Tue, 10 October 2006  ReMARKable Palate #60: The Great Match: Spanish Wine and Tapas Jennifer and I attended The Great Match: Wine and Tapas event in late September, presented by Wines From Spain. The event was a fundraiser for Citymeals on Wheels, an organization co-founded in 1981 by James Beard and Gael Greene (listen to Food Philosophy #24 for the interview with Gael Greene). I speak with Katrin Naelapaa, Director of Wines From Spain, then with several of the wine producers, and finally with several of the chefs participating in this great event, which raised $30,000 for Citymeals on Wheels. Links: www.winesfromspainusa.com, www.enjoysherry.com, www.riasbaixaswines.com, www.groupcodorniu.com, www.freixenetusa.com, www.perelada.com, www.urena-nyc.com, www.pairof8s.com, www.tocquevillerestaurant.com, www.dresslernyc.com The ReMARKable Palate Podcast is a production of The Gilded Fork. www.culinarypodcastnetwork.com food, food podcast, wine, Wines From Spain, tapas, Citymeals on Wheels, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[4] |
Tue, 3 October 2006  ReMARKable Palate #59: Say Fromage, s'il vous plait The rivalry of Britain and France is legendary, and the realm of cheese offers no exception to this age-old battle. In part II of our look at British and French cheeses (Part I, Britain, was on Food Philosophy #23), Jennifer and I feature some cheese specialists who offer their insights on what makes each country's varieties unique in terms of flavor profiles and characteristics. Today I speak with Lionel Giraud of MS Selection Export, who clues us in on some of the more than 300 great French Cheeses made in his country. Vive la France! www.fromi.com Also, we're featuring some gift selections from our Gilded Fork Online Boutique, in plenty of time for your holiday preparations. This week, I talk about our Soy Candles by Phebes Gilded Fork Collection. Theme Music: "Can't Hold it Down", by Andy Sullivan. www.andysullivan.com Voice Mail line: 1-646-797-3196 skype: remarkablepalate The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com www.culinarypodcastnetwork.com food, food podcast, cheese, French cheese, Lionel Giraud, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[5] |
Tue, 26 September 2006  ReMARKable Palate #58: Chef Ming Tsai, Part 2 Jennifer and I sat down with Chef Ming Tsai of Blue Ginger Restaurant and his PBS show Simply Ming. He tells us about running a restaurant with his wife, his work with Chefs for Humanity and FAAN, the Food Allergy and Anaphlaxis Network, and tells us about his new line of East-West products available at Target. Look for more of his Simply Ming Podcasts coming up in October on the Culinary Podcast Network. You can hear part 1 of the interview on Food Philosophy #22 www.ming.com Theme Music: "Can't Hold it Down", by Andy Sullivan. www.andysullivan.com Voice Mail line: 1-646-797-3196 skype: remarkablepalate The ReMARKable Palate Podcast, a production of The Gilded Fork. www.culinarypodcastnetwork.com food, food podcast, cooking, Ming Tsai, Chefs For Humanity, Food Allergy Anaphlaxis Network, Simply Ming, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Tue, 19 September 2006  ReMARKable Palate #57: Pairing Beer and Cheese Chef Mark speaks with Florian Kuplent, a Brewmaster at Anheuser Busch in St. Louis. He explains the process of making beer, including the distinction between lagers and ales, light and dark, filtered and unfiltered beers, and we taste some barley and smell some hops. Florian then leads us through a tasting which pairs 5 beers with a variety of cheeses.  Theme Music: "Can't Hold it Down", by Andy Sullivan. www.andysullivan.com Voice Mail line: 1-646-797-3196 skype: remarkablepalate The ReMARKable Palate Podcast, a production of The Gilded Fork. www.culinarypodcastnetwork.com food, food podcast, beer, cheese, beer and cheese pairing, Florian Kuplent, Anheuser Busch, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[8] |
Tue, 12 September 2006  ReMARKable Palate #56: Kate Zuckerman on The Sweet Life Chef Mark speaks with Kate Zuckerman, the award winning pastry chef at Chanterelle in TriBeCa about her upcoming cookbook "The Sweet Life: Desserts from Chanterelle". She tells us about her inspirations, her seasonal approach, and how she balances career and raising a family, and we talk about our personal connection through her husband, who conducted me in musicals at Yale!  See her Pastry Chat blog at www.katezuckerman.com Plus, we conclude our Sweet Indulgences series by hearing from some more folks about their favorite guilt-free indulgences. Share yours or read about more at www.alifemuchsweeter.com Theme Music: "Can't Hold it Down", by Andy Sullivan. www.andysullivan.com Voice Mail line: 1-646-797-3196 skype: remarkablepalate The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com www.culinarypodcastnetwork.com food, food podcast, cooking, cookbook, Kate Zuckerman, The Sweet Life, Chanterelle, Sweet Indulgence, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Wed, 6 September 2006  ReMARKable Palate #55: The Cheese and Wine of Cyprus Tim Mavrelus, the "Halloumi Man" speaks to us about the food products of Cyprus. Halloumi cheese is known worldwide as "the cheese that grills", and Tim describes the process of making Halloumi. He and Aristos Constantine introduce me to Commandaria, an amber colored fortified wine made from the Mavro grape. It gained fame in Europe when Richard the Lionhearted drank it at his wedding in Cyprus, pronouncing it "The wine of kings and the king of wines". We also taste Zivania, a high alcohol spirit distilled from grape must. We also share some more Sweet Indulgences. Share yours at A Life Much Sweeter. Voice Mail line: 1-646-797-3196 skype: remarkablepalate The ReMARKable Palate Podcast. A production of The Gilded Fork. www.gildedfork.com www.culinarypodcastnetwork.com food, food podcast, cyprus, halloumi, commandaria, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[5] |
Tue, 29 August 2006  ReMARKable Palate #54: Chef Wes Martin on Music, Food Styling, and working as a TV Chef Chef Wes Martin has taken an unorthodox path in the food business. From waiting tables while studying music in College, to writing cookbooks and styling food for photo shoots, Chef Wes has forged his own path. Food styling brought him into the television business, where he has worked with many of the chefs you know from The Food Network, and he is now entering his second season as head chef of the Martha show, where he can be seen each day preparing the recipes Martha Stewart demonstrates on the program. Also, we hear some Sweet Indulgences from our friends at the Inwood Farmer's Market! Share your Sweet Indulgence: www.alifemuchsweeter.com Theme Music: "Can't Hold It Down", by Andy Sullivan. www.andysullivan.com Voice Mail line: 1-646-797-3196 skype: remarkablepalate The ReMARKable Palate Podcast: A production of The Gilded Fork. www.gildedfork.com www.culinarypodcastnetwork.com food, food podcast, cookbook, food styling, Wes Martin, Martha Stewart, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Tue, 22 August 2006  ReMARKable Palate #53: Chocolate Indulgences Chef Mark interviews Chocolatiers who love what they do at the Fancy Foods Show. Chocolate, the "Food of The Gods" seems to be the food of the people, as well! We also kick off our month of Sweet Indulgences, and hear about the favorite guilt-free indulgences of some folks in a local pub. Share your indulgences with us at www.alifemuchsweeter.com www.annasheachocolates.com www.chocolatebar.com www.kokologo.com www.yummiecookies.com Theme Music: "Can't Hold It Down", by Andy Sullivan. www.andysullivan.com Voice Mail line: 1-646-797-3196 skype: remarkablepalate The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com www.culinarypodcastnetwork.com food, food podcast, chocolate, A Life Much Sweeter, sweet indulgence, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Tue, 15 August 2006  ReMARKable Palate #52: Clayton Farmer's Market I visit with Julie Ridlon who takes me through the wonderful offerings on hand at the Clayton Farmer's Market in St. Louis, which she founded 7 years ago. We visit with farmers who have Calhoun peaches, heirloom tomatoes, eggplant, torpedo onions, corn, hydroponically grown salad mix, dilly beans and a variety of pickled vegetables. Kamp's Peach Orchard, Silent Oaks Farms, St. Louis University Nutrition Dept., Biver Farms. Theme Music: "Can't Hold It Down", Andy Sullivan. www.andysullivan.com Voice Mail line: 1-646-797-3196 skype: remarkablepalate The ReMARKable Palate Podcast, a Production of The Gilded Fork. www.gildedfork.com www.culinarypodcastnetwork.com food, food podcast, cooking, St. Louis, farmer's market, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[4] |
Tue, 8 August 2006   ReMARKable Palate #51: Paleocuisineology and the foods of Lewis and Clark Chef Mark catches up with Mary Gunderson, author of The Food Journal of Lewis and Clark: Recipes for an Expedition at the National Conference of the US Personal Chef Association in St Louis. From Buffalo meat to prairie plums, boudin blanc to prairie turnips, she describes the planning, the discovery of new ingredients, and the unique role of Sacagawea in this unique journey, as well as how she developed some of the recipes in the book. www.historycooks.com Theme Music: "Can't Hold It Down", by Andy Sullivan. www.andysullivan.com Voice Mail line: 1-646-797-3196 skype: remarkablepalate The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com www.culinarypodcastnetwork.com food, food podcast, cooking, Mary Gunderson, paleocuisineology, recipe, Lewis and Clark, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Tue, 1 August 2006  ReMARKable Palate #50: 50th Show Extravaganza! Chef Mark celebrates 50 episodes of the podcast with a look back at some of the highlights from this first year, and plays shout outs and well-wishes from listeners and fellow podcasters. From guest recipes, food films, lunch tips and market soundseeing tours, to interviews with chefs, farmers, producers and ethnocuisine experts, Mark plays clips from some of the best moments of the last year. Theme Music: "Can't Hold it Down", Andy Sullivan. www.andysullivan.com "Happy Birthday", by Craymo from the Podsafe Music Network "Viva Remarkably Mark", by John Ong. www.onglinepodcast.com Voice Mail line: 1-646-797-3196 skype: remarkablepalate The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com www.culinarypodcastnetwork.com food, food podcast, cooking, anniversary, 50th show, personal chef,ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Tue, 25 July 2006  ReMARKable Palate #49: A Taste of Spain Chef Mark speaks with Stephanie Mazier of the Consorcio del Jamon Serrano, who tells us about this amazing and most famous of Spanish products. She explains the difference between jamon serrano and jamon iberico, and we share some recipes. Next, he speaks with Justo Parrada of Castillo de Tabernas, an olive oil producer from Almeria, in the South of Spain. He introduces us to his two different oils, one a blend of three olives and one a single olive oil from the Picual olive. Finally, we speak with Yolanda Perez from El Quexigal Honey Producers in Madrid, and Chef Mark shares his recipe for Truchas a la Navarra, (Trout wrapped in Serrano Ham)  www.consorcioserrano.com www.castillodetabernas.net www.elquexigal.com Theme Music: "Can't Hold it Down", Andy Sullivan. www.andysullivan.com The ReMARKable Palate Podcast: A Production of The Gilded Fork. www.gildedfork.com www.culinarypodcastnetwork.com food, food podcast, Spanish food, Serrano Ham, olive oil, honey, personal chef, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[3] |
Tue, 18 July 2006 #48: Fish, Dandelion wine and Balsamico!  Chef Mark speaks with Captain Rick of Pura Vida Fishery of Hampton Bays, NY. Captain Rick teaches his patrons about "dry scallops" and lets us know how he's opened up the market for Long Island fish in Spain and Japan. Chef Mark also speaks to a lady selling dandelion wine from the Tickle Hill Winery in the Finger Lakes region. Also: Alessandro Calveri of Nero Modeno joins us at the Fancy Food Show and speaks to us about his new line of Tondo Balsamic Vinegars. Tickle Hill Winery Tondo Vinegars Theme Music: "Can't Hold it Down", Andy Sullivan. www.andysullivan.com The ReMARKable Palate Podcast: A Production of The Gilded Fork. www.gildedfork.com www.culinarypodcastnetwork.com food, food podcast, Pura Vida Fishery, Tickle Hill Winery, Tondo Vinegar, balsamic, personal chef, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Tue, 11 July 2006  ReMARKable Palate Podcast #47: Highlights from the Fancy Food Show Chef Mark makes the rounds at the Fancy Food Show at the Javits Center in New York, and brings you some short clips from a number of people he interviews. From fish to cheese, nut oils, chocolates and liqueurs, this is a taste of what's to come. Mark will have extended interviews with many of these and more in upcoming podcasts. Plus: Vive la Résistance! Chef Mark get the scoop, and is the first to hear Ariane Daguin of D'Artagnan on the latest in the Foie Gras Wars, and the alliance among producers and purveyors to protect their livelihood as they are under attack by activists. The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com Voice Mail line: 1-646-797-3196 skype: remarkablepalate www.culinarypodcastnetwork.com food, food podcast, Fancy Food Show, Ariane Daguin, foie gras, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Tue, 4 July 2006  #46: Chinatown with Vic and Ben, pt 2 Chef Mark continues to explore NYC'c Chinatown with Vic Cherikoff and Chef Benjamin Christie. On this installment, we taste a wide assortment of dried fruits and even dried fish, and continue down Mott Street, and learn even more about native Australian tastes and other Pacific Rim delights. www.cherikoff.net www.benjaminchristie.com Theme Music: "Can't Hold it Down, Andy Sullivan. www.andysullivan.com The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com Voice Mail line: 1-646-797-3196 skype: remarkablepalate remarkablepalate.blogspot.com food, food podcast, cooking, Chinatown, Dining Down Under, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[0] |
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