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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