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[4] |
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] |
Tue, 27 June 2006  #45: Chinatown with Vic and Ben, pt 1 Chef Mark explores NYC'c Chinatown with Vic Cherikoff and Chef Benjamin Christie. We walk through the street stalls talking of fish, oysters, produce and products from all around the Pacific Rim, and Vic and Ben share their extensive culinary knowledge. 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 food, food podcast, cooking, Chinatown, Vic Cherikoff, Benjamin Christie,ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Tue, 20 June 2006  #44: Bruno Jamais Restaurant Club, and Chef John Keller Jennifer and I enjoyed a Paul Goerg Premier Cru Champagne Dinner at Bruno Jamais' Supper Club. (You can hear our interview with Paul Goerg's Mario Rinaldi on the Food Philosophy Podcast #11) We spoke first with Owner Bruno Jamais, who has worked in some of New York's finest restaurants, including Daniel, before opening his own place. Next we chatted with Chef John Keller about his inspiration for the menu, the champagne pairings, and pursuing the perfect Maryland Crab Cake. www.brunojamais.com 212-396-3444 Food Safety Corner: Freezer Tips Theme Music: "Can't Hold it Down", Andy Sullivan. www.andysullivan.com The ReMARKable Palate Podcast is a production of The Gilded Fork. www.gildedfork.com Listener Line: 646-797-3196 food, food podcast, Bruno Jamias, Chef John Keller, champagne, Paul Goerg, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Tue, 13 June 2006  ReMARKable Palate #43: Blues and Greens Chef Mark goes to the BBQ Block Party, and listens to the blues! Also, a report from the opening week of the Inwood Greenmarket, with short interviews with the folks at Hawthorne Valley Farms, Di Paola Turkey Farm and Eklund Farms. Plus: A sneak peek of a champagne dinner Jennifer and I attended at the Bruno Jamais Restaurant Club. Music: "Can't Hold It Down", by Andy Sullivan The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com food, food podcast, cooking, BBQ, greenmarket, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[0] |
Wed, 7 June 2006  ReMARKable Palate #42: Chef Benjamin Christie and Vic Cherikoff I was recently joined by my old friend Vic Cherikoff and his business partner Chef Benjamin Christie, who were on their way to Rhode Island for a giant Clam Chowder cookoff. Benjamin tells us about his background and history as a chef, and how he met Vic and began cooking with native Australian ingredients. www.benjaminchristie.com www.cherikoff.net www.dining-downunder.com (Use discount code "gildedOz" for a 10% discount on all products) Theme Music: "Can't Hold It Down" by Andy Sullivan. The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com food, food podcast, cooking, AAustralian Food, Benjamin Christie, Vic Cherikoff, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[0] |
Tue, 30 May 2006  ReMARKable Palate Podcast #41: Bobolink Dairy and Career Transitions for Chefs It's the return of my greenmarket coverage, with a new regular feature, the Greenmarket Report. Today I interview Jonathan White of Bobolink Dairy (www.cowsoutside.com), who was selling his artisanal cheeses and breads at the Union Square Geenmarket. Following that interview is a phone conversation I had with a chef who's considering a career change. Theme Music: "Can't Hold It Down" by Andy Sullivan. "Picadillo" by Katy Stephan. The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com food, food podcast, greenmarket, farmer's market, Bobolink Dairy, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[5] |
Tue, 23 May 2006  ReMARKable Palate #40: Strolling the Upper West Side with Don Genova I was featured on Don Genova's CBC radio show "Food For Thought", so I thought it only fair to turn the tables on Don and interview him! We speak about Don's Italian heritage, their immigration to Canada, and his exploration of Sicilian Culinary traditions. Along the way, we tour some of the Culinary Hot Spots of the Upper West Side of New York City. Plus a listener phones in from Merry Old England! Music: "Can't Hold It Down" by Andy Sullivan. The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com food, food podcast, Upper West Side, Don Genova, Food For Thought, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[3] |
Wed, 17 May 2006  ReMARKable Palate #39: The Preview Episode A different sort of show today, as I bring you audio previews of some of the upcoming shows I'm planning for the next few weeks, including a soundseeing tour of SoHo, a Vietnamese cooking class, an interview with Don Genova of All You Can Eat, and some great street singing. Plus, I talk about several of the great menus I've done for my clients over the past week, now that the Spring entertaining season is in full swing. The Music: "Can't Hold It Down" by Andy Sullivan. The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com food, food podcast, cooking, recipe, menu, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Tue, 9 May 2006  #38: Culinary Soundseeing Tour of Greenwich Village Today I take you on a walking tour of Greenwich Village, stopping at a number of food shops and restaurants along the way, listening to the sounds of a busy and sunny Spring Day in New York City. I also give a rundown of the honorees of this year's James Beard Foundation awards, and a new addition to the Culinary Podcast Network family. Theme Music: "Can't Hold It Down", Andy Sullivan. www.andysullivan.com "Icing", Katy Stephan. www.katystephan.com The ReMARKable Palate Podcast. A production of The Gilded Fork. www.gildedfork.com food, food podcast, cooking, Greenwich Village, soundseeing tour, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Wed, 3 May 2006  #37: Small Plates Around the World A cooking class in your ears this week, as I present the highlights of one of my cooking classes. I present different hors d'oeuvres courses from around the world: Wild Mushroom Bruschetta, Pesto Stuffed Cherry Tomatoes, Greek Ham Kataifi, Stuffed Grape Leaves, Potstickers, Summer Rolls and Larp Gai. Also, a special treat for Mom just in time for Mother's Day, plus an exploration of the senses dinner. 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 Comments[0] |
Wed, 26 April 2006  #36: Interview with Aimee Tang of Fremont's Fine Foods Fremont's Fine Foods has been providing Albuquerque, NM with fine European and Asian specialty food products since 1918. Here, I speak with my friend and high school classmate Aimee Tang, the fourth generation to run this family store founded by her great grandfather. Kitchen Quick Tip: Skinning fish filets (an audio clip from one of my cooking classes) I also speak about a new way to add audio comments to any podcast or webpage, www.MyChingo.com Theme Music: "Can't Hold it Down", Andy Sullivan. www.andysullivan.com "Piccadillo", Katy Stephan. www.katystephan.com The ReMARKable Palate Podcast, a Production of The Gilded Fork. www.gildedfork.com food, food podcast, cooking, kitchen tip,specialty grocery, Fremont's Fine Food, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Tue, 18 April 2006  #35: Chelsea Market Tour, Part 2 Rob Safuto and I took you on a tour of Buon Italia a few weeks ago. Here's the rest of our Chelsea Market Soundseeing tour, with visits to Chelsea Thai, Manhattan Fruit Exchange, and Bowery Kitchen Supply, with some gelato tasting along the way! Kitchen Quick Tip: Keeping cookbooks and recipes clean Listener Hotline: 646-797-3196, remarkablepalate@aol.com Theme Music: "Can't Hold it Down", Andy Sullivan. www.andysullivan.com "Piccadillo", Katy Stephan. www.katystephan.com The ReMARKable Palate Podcast, a Production of The Gilded Fork. www.gildedfork.com food, food podcast, cooking, New York Minute Show, food, ReMARKable Palate, Culinary Podcast Network, Gilded Fork Comments[2] |
Tue, 11 April 2006  #34: A Day in the LifeFollow me on a Day in the Life of a Personal Chef. I take you through the ins and outs of a full cookday, where I make 8 different dishes for a client, all in a short 35 minutes (in podcast time)! Guest Kitchen Quick Tip: Cooking temperatures for meat Drawing for the lucky winner of the Caserta Italia luxury leather iPod case. Chef Mark teaches in Albuquerque April 17-20 Listener Hotline: 646-797-3196, remarkablepalate@aol.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 food food podcast iPod case cooking class personal chef ReMARKable Palate Comments[0] |
Wed, 5 April 2006  #33: Interview with Vic Cherikoff, part 2 I conclude my talk with Vic Cherikoff, Producer and co-host of Dining Down Under, who talks about the wide array of Australian spices and plants now available to chefs and home cooks. Vic also offers us this week's Kitchen Quick Tip. Plus, a new addittion to the CPN family. Jennifer's Weekly Meditation: Cooking with the Senses - Umami Featured Website: www.foodphilosophy.com iPod case giveaway reminder: Listener Survey: http://www.podtrac.com/audience/start-survey.aspx?ver=1&pid=H19P-6jUACk$"
Theme Music: "Can't Hold It Down", by Andy Sullivan. www.andysullivan.com The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com Comments[0] |
Wed, 29 March 2006  #32: Interview with Vic Cherikoff
Vic Cherikoff is an ambassador for the native tastes and spices of Australia, and shares with us his exhaustive knowledge of these most rare and unique spices and flavorings on the planet. Vic is the host of the Australian TV series Dining Down Under, and he's full of great stories and food science tips, as well as the lore of the aboriginal tribes.
Featured Website: www.cherikoff.net
Guest Quick Tip: Paul from VirginiaWineTime.com on proper temperatures for wine
Jennifer's Weekly Meditation: Cooking with the Senses - Taste
iPod case giveaway reminder: Listener Survey: http://www.podtrac.com/audience/start-survey.aspx?ver=1&pid=H19P-6jUACk$"
Theme Music: "Can't Hold It Down", by Andy Sullivan. www.andysullivan.com
The ReMARKable Palate Podcast, a production of The Gilded Fork.
www.gildedfork.comComments[0] |
Fri, 24 March 2006  #31: Special Edition - Soundseeing tour of Broadway
On this special show, I bring you a soundseeing tour of Broadway between Lincoln Center and Times Square. I talk about the theatres of Lincoln Center, the new buildings around Columbus Circle, the Broadway Theatre District, and a surprise Celebrity sighting!
Theme Music: "Can't Hold It Down", by Andy Sullivan. www.andysullivan.comComments[0] |
Wed, 22 March 2006  #30: Soundseeing tour of Buon Italia with Rob from the New York Minute Show
Rob and I explore the amazing imported goods available at Buon Italia, one of the many fine food stores in the Chelsea Market. Formaggio, castagne, marazapane, porchetta, and more!
Kitchen Quick Tip: Cooking with Honey
Jennifer's Weekly Meditation: Cooking with the Senses - Touch
CPN on the DSC
Giveaway Announcement
Featured Website: www.casertaitalia.com
Sneak Preview of Vic Cherikoff Interview
Podsafe Music from Deirdre Flint, www.deirdreflint.com
Theme Music: "Can't Hold It Down", by Andy Sullivan. www.andysullivan.comComments[0] |
Wed, 15 March 2006  #29: Kalustyan's Soundseeing Tour Part 2.
Plus a BIG announcement
Featured Website: www.culinarypodcastnetwork.com
Top Chef, or Chefsploitation?
Kitchen Quick Tip: Keeping knives sharp
Generally Speaking Promo
Join the Lascivious Biddies on the MS Walk in NYC, April 23rd.
Music: "Can't Hold It Down", Andy Sullivan. www.andysullivan.com
"Biddy Theme Song", the Lascivious Biddies. www.biddies4ever.comComments[0] |
Thu, 9 March 2006  I'd like to ask my readers and listeners to take a moment to fill out this short survey for the ReMARKable Palate Podcast.
It should take you no more than 5 minutes or so, but it will give me invaluable information about demographics of the audience for future sponsorship possibilties. Thanks in advance. Category: general -- posted at: 1:56 AM Comments[0] |
Tue, 7 March 2006  #28: Soundseeing tour of Kalustyan's Market, Part 1.
My friend Janet Amateau (the Sephardic cooking expert) joins me on a soundseeing tour of Kalustyan's, one of NYC's finest international gourmet shops, where you can find exotic spices and grains from around the world. Along the way, we talk about my Converso heritage and more Sephardic culinary traditions.
Featured Website: www.kalustyans.com
Jennifer's Weekly Meditation: Cooking with the Senses - Sound
Guest Kitchen Quick Tip: Making friends with yeast
Music: "New York Cheesecake", by Adam Buker. www.adambuker.com
"Can't Hold It Down", by Andy Sullivan. www.andysullivan.com
Please take my audience survey
The ReMARKable Palate Podcast, a production of The Gilded Fork (tm).Comments[0] |
Tue, 28 February 2006  #27: Eating Arepas in the East Village! My friend Joseph takes me to Caracas, a Venezuelan Restaurant serving Arepas, the Venezuelan National Dish.
Featured Website: www.caracasarepabar.com
Recipe for Arepas
Jennifer's Weekly Meditation: Cooking with the Senses - Sight
Kitchen Quick Tip: An easier method for blind baking pie shells.
Music: "New York Cheesecake", by Adam Buker. www.adambuker.com
"Can't Hold It Down", by Andy Sullivan. www.andysullivan.com
Comments[0] |
Thu, 23 February 2006  #26: Interview with Frank Marchetti of Columbus Park Trattoria in Stamford, CT. We talk about Olive oil production, houses in Umbria, Mamma's hand-made pasta and his family's rich culinary heritage from Puglia, in the southeast of Italy.
Jennifer's Weekly Meditation: Cooking with the Senses - Smell
Featured Website: www.foodsiteoftheday.com
Kitchen Quick Tip: The magic of sieves
Music: "New York Cheesecake", by Adam Buker. www.adambuker.com
"Can't Hold It Down", by Andy Sullivan. www.andysullivan.com
Comments[0] |
Sat, 18 February 2006  #25: More Food, Less Whine.
Part 2 of my Interview with Sephardic Cooking expert Janet Amateau. www.sephardiccooking.com
Also - Food News in the Media:
Killer Shrimp, foreign menus, and
When is a Cheese Sandwich more than just a Cheese Sandwich?
Featured Website: http://kalynskitchen.blogspot.com/
Kitchen Quick Tip: Instant Counter Space
Music: "Can't Hold it Down", by Andy Sullivan. www.andysullivan.com Comments[2] |
Tue, 14 February 2006  #24: Notes on Valentine's Day, plus Part 1 of my Interview with Sephardic Cooking expert Janet Amateau. www.sephardiccooking.com
Also:
Metrosexual Moments: Truffle Wrestling, Adam Curry and the battle of the Chefs Marc/Mark
Jennifer's Weekly Meditation: Culinary Romance with Brillat-Savarin
Featured Websites: www.podcastingnews.com, www.priceless.com
Kitchen Quick Tip: Getting the "milk" out of ears of corn
Music: "New York Cheesecake" by Adam Buker.
"Can't Hold it Down", by Andy Sullivan. www.andysullivan.com Comments[0] |
Tue, 7 February 2006  #23: Interview with Chef and Personal Trainer Donna Mintz of Basil and Barbells Personal Chef Service. We discuss her unique approach to business over a fun Persian meal, and talk about the dishes we sample, including Kuku Sabzi, Albalu Polow (Sour Cherry Rice), and Lamb Khoresh.
Featured Website: www.basilandbarbells.com
Jennifer's Weekly Meditation: The sensual value of a hand crafted Valentine's Meal.
Kitchen Quick Tip: An easier way to dry greens after washing.
Music: "New York Cheesecake" by Adam Buker.
"Can't Hold it Down", by Andy Sullivan. www.andysullivan.com
Comments[0] |
Wed, 1 February 2006 Thanks for dropping in. If you found the podcast through Time Out New York's Article on Gastronomic Podcasting, they sent you directly to the podcast feed here, rather than to the regular ReMARKable Palate Foodblog. You can listen to the shows here, or subscribe to the podcast here or in iTunes (Click on the iTunes button over there on the left).
I write a daily foodblog at remarkablepalate.blogspot.com where you'll find my recipes, published articles, and links to other great food related sites. If you like what you hear on the show, vote for me over at Podcast Alley, or write a review on iTunes. Thanks for visiting! Category: general -- posted at: 7:45 PM Comments[0] |
Wed, 1 February 2006  #22: Banking on Balducci's: Soundseeing tour of the newly reopened Balducci's Market on 14th St. in New York City
Jennifer's Weekly Meditation: Gastronomic Greats - MFK Fisher
Kitchen Quick Tip: Chopping nuts without making a mess
Featured Website: www.whatscookingamerica.net
Don't argue with the chef!
The ReMARKable Palate Podcast, a co-production with The Gilded Fork, www.gildedfork.com Comments[0] |
Fri, 27 January 2006  #21: Interview with John Moore, Executive Director of the US Personal Chef Association.
We speak about the state of the industry, the public's trust in Personal Chefs, Creativity and the Personal Chef, and the Personal Chef Code of ethics
Kitchen Quick Tip: Keeping your Range clean
Featured Website: www.davidlebovitz.com
Theme Music: "Can't Hold It Down", Andy Sullivan. www.andysullivan.comComments[0] |
Thu, 19 January 2006 #20: Michelin Stars and Comfort Food
The high price of a Michelin Star: Is it worth it?
New Mexican Winter comfort food
Recipe: New Mexican Posole
Featured Website: Somethink to Chew On http://somethinktochewon.blogspot.com
Theme Music: "Can't Hold It Down", Andy Sullivan. www.andysullivan.com Comments[0] |
Fri, 13 January 2006  #19: Fish and Pregnancy
Which fish is safe to eat, and in what amounts?
Recipe: Broiled Salmon with Tomato and Blood Orange Relish
Quick Tip: Removing pin bones from salmon
Music: "Aim", Katy Stephan. www.katystephan.com
Featured Website: www.vinography.com
Theme Music: "Can't Hold It Down", Andy Sullivan. www.andysullivan.comComments[0] |
Wed, 4 January 2006  #18: New Year, New Focus
Bon Appetit Magazine gives Kudos to ReMARKable Palate Podcast!
Chef Mark named Executive Chef of The Gilded Fork Test Kitchen.
A Kumquat Primer: www.kumquatgrowers.com
Recipe: Sauteed Chicken over Wilted Spinach with Kumquat Sauce
Featured Website: The Moveable Feast http://themoveablefeastpcs.blogspot.com
Featured Song: "Souvenirs", Katy Stephan. www.katystephan.com
Theme Music: "Can't Hold It Down", Andy Sulivan. www.andysullivan.comComments[0] |
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