http://odeo.com/channels/77266-Culinary-Media-Network Remarkablepalate no Celebrate the sensual pleasures of food. Celebrate the sensual pleasures of food. The Culinary Media Network (TM) is home to the world's first all-food podcast network. Some of us are professional chefs, and others are obsessed gourmands who simply can't put down the fork! Our Shows: ReMARKable Palate, Food Philosophy, Culinary Roundta en 40 Thu, 12 Nov 2009 07:33:54 -0800 Thu, 12 Nov 2009 07:33:54 -0800 Food http://odeo.com/episodes/25441347-Quick-Bites-Wales-Cardiff-Castle Chef Mark takes one last look at Wales through the grounds of the Cardiff Castle, a gem at the center of the old town of Cardiff. A production of the Culinary Media Network. www.culinarymedianetwork.com Chef Mark takes one last look at Wales through the grounds of the Cardiff Castle, a gem at the center of the old town of Cardiff. A production of the Culinary Media Network. www.culinarymedianetwork.com Chef Mark takes one last look at Wales through the grounds of the Cardiff Castle, a gem at the center of the old town of Cardiff. A production of the Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-11-12,25441347 Thu, 12 Nov 2009 07:33:54 -0800 no Culinary Media Network UK, wales, cardiff, Travelogue, Quick Bites, central market, castle arcade, cardiff castle http://odeo.com/episodes/25434104-RP221-Balancing-Food-and-Fitness ReMARKable Palate #221: Balancing Food and Fitness This week, I speak with Chef Donna Mintz of Basil & Barbells . Donna has been a personal chef and Personal Trainer for years, and is now expanding her business into holistic health counseling, and she joins me to discuss ways that Americans can achieve balance between food and fitness. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #221: Balancing Food and Fitness This week, I speak with Chef Donna Mintz of Basil & Barbells . Donna has been a personal chef and Personal Trainer for years, and is now expanding her business into holistic health counseling, and she joins me to discuss ways that Americans can achieve balance between food and fitness. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #221: Balancing Food and Fitness This week, I speak with Chef Donna Mintz of Basil & Barbells . Donna has been a personal chef and Personal Trainer for years, and is now expanding her business into holistic health counseling, and she joins me to discuss ways that Americans can achieve balance between food and fitness. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-11-10,25434104 Tue, 10 Nov 2009 21:43:19 -0800 no Culinary Media Network Food, fitness, training, ReMARKable Palate, holistic health, basil and barbells, donna mintz http://odeo.com/episodes/25418250-CHIC202-The-Buffalo-Guys CHIC202: The Buffalo Guys Buffalo is one of the most flavorful and nutritious foods you can consume. I talk with Ken Klemm on what is great about buffalo. He’s one of the buffalo guys. He is very knowledgeable about everything buffalo. He’s a true Western gentlemen. CHIC202: The Buffalo Guys Buffalo is one of the most flavorful and nutritious foods you can consume. I talk with Ken Klemm on what is great about buffalo. He’s one of the buffalo guys. He is very knowledgeable about everything buffalo. He’s a true Western gentlemen. CHIC202: The Buffalo Guys Buffalo is one of the most flavorful and nutritious foods you can consume. I talk with Ken Klemm on what is great about buffalo. He’s one of the buffalo guys. He is very knowledgeable about everything buffalo. He’s a true Western gentlemen. tag:odeo.com,2009-11-07,25418250 Sat, 07 Nov 2009 10:40:40 -0800 no Culinary Media Network buffalo, meat, CHIC, butcher http://odeo.com/episodes/25388039-RP220-Innovative-Japanese-Cuisine ReMARKable Palate #220: Innovative Japanese Cuisine This week, I go from Maui to New York City as we speak with 2 restaurateurs about their modern Asian style eateries. First, I chat with Chef DK Kodama of Sansei and other restaurants all over the state of Hawaii about his modern Pacific Rim style cuisine, and his support for local farmers in the state of Hawaii. I then speak with James Du, co-owner of Akai Lounge on New York’s Upper West Side, which is doing it’s part to offer innovative sushi and interpretations of Japanese classics. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com I travelled to Hawaii as part of The “So Much More Hawaii” Press tour sponsored by the Hawaii Tourism Authority, and my travel expenses were paid for by the HTA. My meal at Akai lounge was a complimentary tasting menu. The opinions expressed are entirely my own. ReMARKable Palate #220: Innovative Japanese Cuisine This week, I go from Maui to New York City as we speak with 2 restaurateurs about their modern Asian style eateries. First, I chat with Chef DK Kodama of Sansei and other restaurants all over the state of Hawaii about his modern Pacific Rim style cuisine, and his support for local farmers in the state of Hawaii. I then speak with James Du, co-owner of Akai Lounge on New York’s Upper West Side, which is doing it’s part to offer innovative sushi and interpretations of Japanese classics. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com I travelled to Hawaii as part of The “So Much More Hawaii” Press tour sponsored by the Hawaii Tourism Authority, and my travel expenses were paid for by the HTA. My meal at Akai lounge was a complimentary tasting menu. The opinions expressed are entirely my own. ReMARKable Palate #220: Innovative Japanese Cuisine This week, I go from Maui to New York City as we speak with 2 restaurateurs about their modern Asian style eateries. First, I chat with Chef DK Kodama of Sansei and other restaurants all over the state of Hawaii about his modern Pacific Rim style cuisine, and his support for local farmers in the state of Hawaii. I then speak with James Du, co-owner of Akai Lounge on New York’s Upper West Side, which is doing it’s part to offer innovative sushi and interpretations of Japanese classics. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com I travelled to Hawaii as part of The “So Much More Hawaii” Press tour sponsored by the Hawaii Tourism Authority, and my travel expenses were paid for by the HTA. My meal at Akai lounge was a complimentary tasting menu. The opinions expressed are entirely my own. tag:odeo.com,2009-11-03,25388039 Tue, 03 Nov 2009 22:34:28 -0800 no Culinary Media Network new york, sushi, hawaii, japanese, ReMARKable Palate, farming, chefs, maui, Chef DK Kodama, Sansei, makawao mushrooms, james du, akai lounge http://odeo.com/episodes/25388040-CHIC201-Wrapped-Foods CHIC201: Wrapped Foods This week, two of my best students join me to talk about tamales and pierogis. These are some of the best wrapped foods you can enjoy. Sergio and James bring a special perspective to talking about their respective foods. What are your favorite wrapped foods? CHIC201: Wrapped Foods This week, two of my best students join me to talk about tamales and pierogis. These are some of the best wrapped foods you can enjoy. Sergio and James bring a special perspective to talking about their respective foods. What are your favorite wrapped foods? CHIC201: Wrapped Foods This week, two of my best students join me to talk about tamales and pierogis. These are some of the best wrapped foods you can enjoy. Sergio and James bring a special perspective to talking about their respective foods. What are your favorite wrapped foods? tag:odeo.com,2009-10-31,25388040 Sat, 31 Oct 2009 08:35:37 -0700 no Culinary Media Network CHIC, tamales, pierogis http://odeo.com/episodes/25388041-RP219-Food-and-Photography ReMARKable Palate #219: Food and Photography This week, I bring you special audio from the participants in my Brookyn Cookin’ food and photo workshop. You heard me talking about it the past months, well it finally took place this past weekend, with Chris Marquardt from Tips from the Top Floor co-teaching with me. We speak with the participants, and then afterwards I speak with my good friend and fellow food blogger Jaden Hair from www.SteamyKitchen.com about doing the food photography for her own cookbook. photo by Chris Marquardt . Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #219: Food and Photography This week, I bring you special audio from the participants in my Brookyn Cookin’ food and photo workshop. You heard me talking about it the past months, well it finally took place this past weekend, with Chris Marquardt from Tips from the Top Floor co-teaching with me. We speak with the participants, and then afterwards I speak with my good friend and fellow food blogger Jaden Hair from www.SteamyKitchen.com about doing the food photography for her own cookbook. photo by Chris Marquardt . Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #219: Food and Photography This week, I bring you special audio from the participants in my Brookyn Cookin’ food and photo workshop. You heard me talking about it the past months, well it finally took place this past weekend, with Chris Marquardt from Tips from the Top Floor co-teaching with me. We speak with the participants, and then afterwards I speak with my good friend and fellow food blogger Jaden Hair from www.SteamyKitchen.com about doing the food photography for her own cookbook. photo by Chris Marquardt . Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-10-28,25388041 Wed, 28 Oct 2009 12:00:43 -0700 no Culinary Media Network Food, photography, new york, ReMARKable Palate, food photography, food styling, Steamy Kitchen, Jaden Hair, Chris Marquardt, Brooklyn Cookin', Tips From The Top Floor http://odeo.com/episodes/25366146-CHIC200-Chef-Herve-Chabert CHIC Podcast #200: Chef Herve Chabert Chef Herve Chabert joins us this week for the CHIC podcast. He has a strong resume in pastry and education. He gave us demonstrations on brioche and puff pastry. We talk about his upbringing and his career. He also tells us what to look for when visiting Chicago. CHIC Podcast #200: Chef Herve Chabert Chef Herve Chabert joins us this week for the CHIC podcast. He has a strong resume in pastry and education. He gave us demonstrations on brioche and puff pastry. We talk about his upbringing and his career. He also tells us what to look for when visiting Chicago. CHIC Podcast #200: Chef Herve Chabert Chef Herve Chabert joins us this week for the CHIC podcast. He has a strong resume in pastry and education. He gave us demonstrations on brioche and puff pastry. We talk about his upbringing and his career. He also tells us what to look for when visiting Chicago. tag:odeo.com,2009-10-24,25366146 Sat, 24 Oct 2009 11:49:27 -0700 no Culinary Media Network chicago, CHIC, baking, puff pastry http://odeo.com/episodes/25361925-Quick-Bites-Cotswolds-Stroud-Brewery Jennifer and Chef Mark enjoy a tour of the Stroud Brewery in the Cotswolds. Greg and Ian show them how they make their small batch craft brew, and tell some stories of the historic location they’re in. A production of the Culinary Media Network. www.culinarymedianetwork.com Jennifer and Chef Mark enjoy a tour of the Stroud Brewery in the Cotswolds. Greg and Ian show them how they make their small batch craft brew, and tell some stories of the historic location they’re in. A production of the Culinary Media Network. www.culinarymedianetwork.com Jennifer and Chef Mark enjoy a tour of the Stroud Brewery in the Cotswolds. Greg and Ian show them how they make their small batch craft brew, and tell some stories of the historic location they’re in. A production of the Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-10-23,25361925 Fri, 23 Oct 2009 18:53:28 -0700 no Culinary Media Network Beer, england, ale, brewery, Travelogue, Quick Bites, Stroud Brewery, Greg Pilley http://odeo.com/episodes/25341723-FP87-From-Las-Vegas-to-the-Cotswolds There’s a whole lot happening in this episode, from my trip to BlogWorld & New Media Expo in Las Vegas to my journey through the Cotswolds in the UK. I’m also continuing my Sex on a Plate adventures, so please do join me for a little stimulating conversation. Among other things, I was invited to see Zumanity in Las Vegas — the sensual side of Cirque du Soleil. Suffice it to say, the show’s sumptuous, erotic display gave me much inspiration for what is ahead. Today’s show also features interviews with Sally Jarrett from Prince Charles’ Highgrove shop and Chef Shane Kisby from The Priory Inn , both in Tetbury, England. I’m also sharing a little love for my dear friends C.C. Chapman , Laura Fitton and Jen Kushell , who were all with me for some tasty meals in Las Vegas. And hey, have you purchased your signed copy of the Gilded Fork cookbook? ( shop.gildedfork.com ) Music: Beau Hall ( www.beaurocks.com ), George Fletcher’s Bourbon Ren... There’s a whole lot happening in this episode, from my trip to BlogWorld & New Media Expo in Las Vegas to my journey through the Cotswolds in the UK. I’m also continuing my Sex on a Plate adventures, so please do join me for a little stimulating conversation. Among other things, I was invited to see Zumanity in Las Vegas — the sensual side of Cirque du Soleil. Suffice it to say, the show’s sumptuous, erotic display gave me much inspiration for what is ahead. Today’s show also features interviews with Sally Jarrett from Prince Charles’ Highgrove shop and Chef Shane Kisby from The Priory Inn , both in Tetbury, England. I’m also sharing a little love for my dear friends C.C. Chapman , Laura Fitton and Jen Kushell , who were all with me for some tasty meals in Las Vegas. And hey, have you purchased your signed copy of the Gilded Fork cookbook? ( shop.gildedfork.com ) Music: Beau Hall ( www.beaurocks.com ), George Fletcher’s Bourbon Renewal ( www.georgefletcher.com ) Food Philosophy is a production of the Culinary Media Network ( www.culinarymedianetwork.com ) There’s a whole lot happening in this episode, from my trip to BlogWorld & New Media Expo in Las Vegas to my journey through the Cotswolds in the UK. I’m also continuing my Sex on a Plate adventures, so please do join me for a little stimulating conversation. Among other things, I was invited to see Zumanity in Las Vegas — the sensual side of Cirque du Soleil. Suffice it to say, the show’s sumptuous, erotic display gave me much inspiration for what is ahead. Today’s show also features interviews with Sally Jarrett from Prince Charles’ Highgrove shop and Chef Shane Kisby from The Priory Inn , both in Tetbury, England. I’m also sharing a little love for my dear friends C.C. Chapman , Laura Fitton and Jen Kushell , who were all with me for some tasty meals in Las Vegas. And hey, have you purchased your signed copy of the Gilded Fork cookbook? ( shop.gildedfork.com ) Music: Beau Hall ( www.beaurocks.com ), George Fletcher’s Bourbon Renewal ( www.georgefletcher.com ) Food Philosophy is a production of the Culinary Media Network ( www.culinarymedianetwork.com ) tag:odeo.com,2009-10-21,25341723 Wed, 21 Oct 2009 21:01:23 -0700 no Culinary Media Network Las Vegas, Blogworld, england, Food Philosophy, chefs, prince charles, new media expo, Sex on a Plate, Cotswolds, Zumanity, Highgrove http://odeo.com/episodes/25321559-RP218-Stroud-Brewery ReMARKable Palate #218: Stroud Brewery This week, it’s back to the Cotswolds region of England, where we recently had the pleasure of meeting Greg Pilley from the Stroud Brewery . The Stroud brewery is truly a local microbrew, making small batch craft beer in the village of Thrupp in Gloucestershire. Greg tells us about his unlikely path to running a brewery, and we also learn about why the spot in which they brew has a unique place in history. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #218: Stroud Brewery This week, it’s back to the Cotswolds region of England, where we recently had the pleasure of meeting Greg Pilley from the Stroud Brewery . The Stroud brewery is truly a local microbrew, making small batch craft beer in the village of Thrupp in Gloucestershire. Greg tells us about his unlikely path to running a brewery, and we also learn about why the spot in which they brew has a unique place in history. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #218: Stroud Brewery This week, it’s back to the Cotswolds region of England, where we recently had the pleasure of meeting Greg Pilley from the Stroud Brewery . The Stroud brewery is truly a local microbrew, making small batch craft beer in the village of Thrupp in Gloucestershire. Greg tells us about his unlikely path to running a brewery, and we also learn about why the spot in which they brew has a unique place in history. Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-10-20,25321559 Tue, 20 Oct 2009 21:41:36 -0700 no Culinary Media Network UK, Beer, england, ReMARKable Palate, ale, brewery, budding, Cotswolds, Stroud Brewery, Gloucestershire, Greg Pilley http://odeo.com/episodes/25315735-CMN-Video-Lidia-Bastianich-Cooks We join Chef Lidia Bastianich at the NY Botanical Garden’s Edible Garden as she demonstrates some great recipes using fresh garden herbs and vegetables. Here she makes a savory crostata filled with rice, zucchini & ricotta cheese. A production of the Culinary Media Network. www.culinarymedianetwork.com We join Chef Lidia Bastianich at the NY Botanical Garden’s Edible Garden as she demonstrates some great recipes using fresh garden herbs and vegetables. Here she makes a savory crostata filled with rice, zucchini & ricotta cheese. A production of the Culinary Media Network. www.culinarymedianetwork.com We join Chef Lidia Bastianich at the NY Botanical Garden’s Edible Garden as she demonstrates some great recipes using fresh garden herbs and vegetables. Here she makes a savory crostata filled with rice, zucchini & ricotta cheese. A production of the Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-10-19,25315735 Mon, 19 Oct 2009 21:00:01 -0700 no Culinary Media Network farm, chefs, culinary roundtable, Edible Garden, Italian recipes, Chef Lidia Bastianich, crostata, NY Botanical Garden http://odeo.com/episodes/25310167-CHIC199-Tango-Sur CHIC Podcast #199: Tango Sur This week we visit Argentina at a restaurant called Tango Sur. It’s on Chicago’s North side. The order of the day is meat and plenty of it. Wook Kang and I talk about what to order at an Argentine restaurant. I loved the intestines! We also take on some listener mail from Singapore. CHIC Podcast #199: Tango Sur This week we visit Argentina at a restaurant called Tango Sur. It’s on Chicago’s North side. The order of the day is meat and plenty of it. Wook Kang and I talk about what to order at an Argentine restaurant. I loved the intestines! We also take on some listener mail from Singapore. CHIC Podcast #199: Tango Sur This week we visit Argentina at a restaurant called Tango Sur. It’s on Chicago’s North side. The order of the day is meat and plenty of it. Wook Kang and I talk about what to order at an Argentine restaurant. I loved the intestines! We also take on some listener mail from Singapore. tag:odeo.com,2009-10-18,25310167 Sun, 18 Oct 2009 23:25:22 -0700 no Culinary Media Network Argentina, meat, CHIC http://odeo.com/episodes/25281871-RP217-The-Cotswold-Food-Store ReMARKable Palate #217: The Cotswold Food Store This week, I speak with Richard Brooks from the Cotswold Food Store & Cafe, a new business in the UK which brings together dozens of local and artisanal food products made in the region, and which serves as an example of how a local business can bring specialty foods together and make being a “locavore” an easy task. Richard took me through his shoppe and introduced me to so many local specialty products, so get ready for a quick intro to the foods of the Cotswolds! Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #217: The Cotswold Food Store This week, I speak with Richard Brooks from the Cotswold Food Store & Cafe, a new business in the UK which brings together dozens of local and artisanal food products made in the region, and which serves as an example of how a local business can bring specialty foods together and make being a “locavore” an easy task. Richard took me through his shoppe and introduced me to so many local specialty products, so get ready for a quick intro to the foods of the Cotswolds! Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #217: The Cotswold Food Store This week, I speak with Richard Brooks from the Cotswold Food Store & Cafe, a new business in the UK which brings together dozens of local and artisanal food products made in the region, and which serves as an example of how a local business can bring specialty foods together and make being a “locavore” an easy task. Richard took me through his shoppe and introduced me to so many local specialty products, so get ready for a quick intro to the foods of the Cotswolds! Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-10-13,25281871 Tue, 13 Oct 2009 21:09:38 -0700 no Culinary Media Network UK, england, ReMARKable Palate, Local Food, Cotswolds http://odeo.com/episodes/25276509-Rias-Baixas-Santiago-de-Compostela This summer I was invited by Wines from Spain and the Rias Baixas wine region to explore their viniferous offerings. I came away from the trip with a lot of new thoughts on white wines, as they hadn’t held much excitement for me — until I discovered why. A big part of enjoying wine comes from finding out what you like, the reasons you like it, and building from the flavor notes that attract your senses, so much was revealed to me in the span of this tour. With 3 winery visits a day for the better part of a week, I really got to know the nuances of Albarino grapes and Rias Baixas winemaking, so I now feel more empowered and knowledgeable in my search for the flavors that awaken my palate. I hope my findings will help you to discover the sparks that awaken your own. During my trip I toured the 4 sub-regions of Rias Baixas exploring both large and small winemakers, including Pazo de Señoráns , the winery of the D.O.’s founder, Marisol Bueno. The region is known for th... This summer I was invited by Wines from Spain and the Rias Baixas wine region to explore their viniferous offerings. I came away from the trip with a lot of new thoughts on white wines, as they hadn’t held much excitement for me — until I discovered why. A big part of enjoying wine comes from finding out what you like, the reasons you like it, and building from the flavor notes that attract your senses, so much was revealed to me in the span of this tour. With 3 winery visits a day for the better part of a week, I really got to know the nuances of Albarino grapes and Rias Baixas winemaking, so I now feel more empowered and knowledgeable in my search for the flavors that awaken my palate. I hope my findings will help you to discover the sparks that awaken your own. During my trip I toured the 4 sub-regions of Rias Baixas exploring both large and small winemakers, including Pazo de Señoráns , the winery of the D.O.’s founder, Marisol Bueno. The region is known for the fortitude of its female winemakers, which I have to admit, made me smile. I’ll be releasing a series of videos and stories about the region, but for now here’s a little taste of my arrival in Santiago de Compostela, a site of pilgrimage for many Catholics. You might hear a sound that is quite unexpected coming from Spain. (Please pardon the video quality — been working out bugs with the conversions.) A production of the Culinary Media Network (www.culinarymedianetwork.com). Full disclosure: Travel and accommodations for this trip were provided by Wines from Spain. Any opinions expressed, however, are my own. This summer I was invited by Wines from Spain and the Rias Baixas wine region to explore their viniferous offerings. I came away from the trip with a lot of new thoughts on white wines, as they hadn’t held much excitement for me — until I discovered why. A big part of enjoying wine comes from finding out what you like, the reasons you like it, and building from the flavor notes that attract your senses, so much was revealed to me in the span of this tour. With 3 winery visits a day for the better part of a week, I really got to know the nuances of Albarino grapes and Rias Baixas winemaking, so I now feel more empowered and knowledgeable in my search for the flavors that awaken my palate. I hope my findings will help you to discover the sparks that awaken your own. During my trip I toured the 4 sub-regions of Rias Baixas exploring both large and small winemakers, including Pazo de Señoráns , the winery of the D.O.’s founder, Marisol Bueno. The region is known for the fortitude of its female winemakers, which I have to admit, made me smile. I’ll be releasing a series of videos and stories about the region, but for now here’s a little taste of my arrival in Santiago de Compostela, a site of pilgrimage for many Catholics. You might hear a sound that is quite unexpected coming from Spain. (Please pardon the video quality — been working out bugs with the conversions.) A production of the Culinary Media Network (www.culinarymedianetwork.com). Full disclosure: Travel and accommodations for this trip were provided by Wines from Spain. Any opinions expressed, however, are my own. tag:odeo.com,2009-10-12,25276509 Mon, 12 Oct 2009 20:16:53 -0700 no Culinary Media Network wine, Albarino, White Wine, Travelogue, Travel & Places, Rias Baixas, Wines from Spain, Santiago de Compostela http://odeo.com/episodes/25269694-Our-Favorite-Entertaining-Tips Welcome to our one-stop resource for your entertaining questions, quandaries and helpful hints. We know how stressful the entire process can be, but our goal is to do as much of the work for you as possible — we’d rather you spend most of your time enjoying yourself and the company you’ve invited into your home. If you purchased our Gilded Fork: Entertaining at Home Cookbook , you have 13 menus to choose from, so that’s a good place to start. Now there are some details to be dealt with, so we’ve compiled our favorite how-to articles and printouts to help: Planning 101: The Power of the List – A little Type-A goes a long way The Magic of Ambience – A how-to for decor, from table displays to music and lighting The Good Host: Grace Under Fire – How to pull it all together without tearing your hair out OK, so we like lists. Our reasoning behind this little bit of Type-A behavior is that once it’s on paper, it’s out of your crow... Welcome to our one-stop resource for your entertaining questions, quandaries and helpful hints. We know how stressful the entire process can be, but our goal is to do as much of the work for you as possible — we’d rather you spend most of your time enjoying yourself and the company you’ve invited into your home. If you purchased our Gilded Fork: Entertaining at Home Cookbook , you have 13 menus to choose from, so that’s a good place to start. Now there are some details to be dealt with, so we’ve compiled our favorite how-to articles and printouts to help: Planning 101: The Power of the List – A little Type-A goes a long way The Magic of Ambience – A how-to for decor, from table displays to music and lighting The Good Host: Grace Under Fire – How to pull it all together without tearing your hair out OK, so we like lists. Our reasoning behind this little bit of Type-A behavior is that once it’s on paper, it’s out of your crowded brain and less likely to be forgotten (and overwhelming). Here are some we love: Household List Shopping List Master Calendar Now all you need to do is get to it! If you want to riff on our menus a bit, feel free to peruse our full list of recipes for some ideas, as well as a great list of cocktails including wine, liquor and non-alcoholic varieties. If you have questions, please feel free to post them below and we’ll do our best to answer you quickly. You can also find us on Twitter ( Jennifer and Chef Mark ), where we are often doling out tips, recipes and other tasty suggestions. We’ll continue adding to this entertaining page as we find new items for you, but for now we think this is a great starter kit. Into the kitchen! Welcome to our one-stop resource for your entertaining questions, quandaries and helpful hints. We know how stressful the entire process can be, but our goal is to do as much of the work for you as possible — we’d rather you spend most of your time enjoying yourself and the company you’ve invited into your home. If you purchased our Gilded Fork: Entertaining at Home Cookbook , you have 13 menus to choose from, so that’s a good place to start. Now there are some details to be dealt with, so we’ve compiled our favorite how-to articles and printouts to help: Planning 101: The Power of the List – A little Type-A goes a long way The Magic of Ambience – A how-to for decor, from table displays to music and lighting The Good Host: Grace Under Fire – How to pull it all together without tearing your hair out OK, so we like lists. Our reasoning behind this little bit of Type-A behavior is that once it’s on paper, it’s out of your crowded brain and less likely to be forgotten (and overwhelming). Here are some we love: Household List Shopping List Master Calendar Now all you need to do is get to it! If you want to riff on our menus a bit, feel free to peruse our full list of recipes for some ideas, as well as a great list of cocktails including wine, liquor and non-alcoholic varieties. If you have questions, please feel free to post them below and we’ll do our best to answer you quickly. You can also find us on Twitter ( Jennifer and Chef Mark ), where we are often doling out tips, recipes and other tasty suggestions. We’ll continue adding to this entertaining page as we find new items for you, but for now we think this is a great starter kit. Into the kitchen! tag:odeo.com,2009-10-11,25269694 Sun, 11 Oct 2009 11:50:10 -0700 no Culinary Media Network tips, planning, how-to, entertaining, decor, holiday entertaining, Gilded Fork Cookbook http://odeo.com/episodes/25265701-CHIC198-Southwestern-Food CHIC Podcast #198: Southwestern Food Just back from Santa Fe, New Mexico we talk about Southwestern food today. We ate some great food and had some great hospitality from the folks of New Mexico. We had everything from street food to the finest dining experiences. Come with me as we explore everything with green chiles. CHIC Podcast #198: Southwestern Food Just back from Santa Fe, New Mexico we talk about Southwestern food today. We ate some great food and had some great hospitality from the folks of New Mexico. We had everything from street food to the finest dining experiences. Come with me as we explore everything with green chiles. CHIC Podcast #198: Southwestern Food Just back from Santa Fe, New Mexico we talk about Southwestern food today. We ate some great food and had some great hospitality from the folks of New Mexico. We had everything from street food to the finest dining experiences. Come with me as we explore everything with green chiles. tag:odeo.com,2009-10-10,25265701 Sat, 10 Oct 2009 12:26:44 -0700 no Culinary Media Network new mexico, CHIC, albuquerque, Santa Fe, green chile, Southwestern Food, chile peppers, Balloon Fiesta http://odeo.com/episodes/25251354-RP216-The-Foods-of-Peru ReMARKable Palate #216: The Foods of Peru I speak with Chef Pedro Miguel Schiaffino, one of the vanguard chefs of Lima Peru, who is trying to highlight the native foods of the Amazon at his Malabar restaurant in Lima. I then speak with Moises Olivares, at the Sol y Luna Lodge & Resort in the Sacred Valley, high in the Andes Mountains, where Chef Schiaffino is the Executive chef and oversees the culinary programs. I learn all about the unique dishes of this truly food-obsessed country! Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com Full Disclosure: Our attendance at La Mistura, travel to Peru and accomodations were sponsored by PromPeru , as part of a Press Trip of North American journalists to learn about many foods of Peru. ReMARKable Palate #216: The Foods of Peru I speak with Chef Pedro Miguel Schiaffino, one of the vanguard chefs of Lima Peru, who is trying to highlight the native foods of the Amazon at his Malabar restaurant in Lima. I then speak with Moises Olivares, at the Sol y Luna Lodge & Resort in the Sacred Valley, high in the Andes Mountains, where Chef Schiaffino is the Executive chef and oversees the culinary programs. I learn all about the unique dishes of this truly food-obsessed country! Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com Full Disclosure: Our attendance at La Mistura, travel to Peru and accomodations were sponsored by PromPeru , as part of a Press Trip of North American journalists to learn about many foods of Peru. ReMARKable Palate #216: The Foods of Peru I speak with Chef Pedro Miguel Schiaffino, one of the vanguard chefs of Lima Peru, who is trying to highlight the native foods of the Amazon at his Malabar restaurant in Lima. I then speak with Moises Olivares, at the Sol y Luna Lodge & Resort in the Sacred Valley, high in the Andes Mountains, where Chef Schiaffino is the Executive chef and oversees the culinary programs. I learn all about the unique dishes of this truly food-obsessed country! Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com Full Disclosure: Our attendance at La Mistura, travel to Peru and accomodations were sponsored by PromPeru , as part of a Press Trip of North American journalists to learn about many foods of Peru. tag:odeo.com,2009-10-07,25251354 Wed, 07 Oct 2009 19:15:15 -0700 no Culinary Media Network Amazon, ReMARKable Palate, Peru, chefs, malabar, sol y luna, sacred valley, chef pedro miguel schiaffino http://odeo.com/episodes/25232201-Quick-Bites-Wales-Back-to-Cardiff It’s back to Cardiff for an unexpected extra day of exploration. Chef Mark runs around the town discovering the covered 19th Century arcades, then stops in for a bite at the Victorian-era Central Market. A production of the Culinary Media Network. www.culinarymedianetwork.com It’s back to Cardiff for an unexpected extra day of exploration. Chef Mark runs around the town discovering the covered 19th Century arcades, then stops in for a bite at the Victorian-era Central Market. A production of the Culinary Media Network. www.culinarymedianetwork.com It’s back to Cardiff for an unexpected extra day of exploration. Chef Mark runs around the town discovering the covered 19th Century arcades, then stops in for a bite at the Victorian-era Central Market. A production of the Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-10-04,25232201 Sun, 04 Oct 2009 14:12:17 -0700 no Culinary Media Network UK, wales, cardiff, Travelogue, Quick Bites, central market, sleeperz hotel, castle arcade http://odeo.com/episodes/25228278-CHIC197-Pumpernickel-Bread-More CHIC Podcast #197: Pumpernickel Bread & More This week I had a request for pumpernickel bread. Normally, I would send the requester to the bakery to get a proper one but I thought I would try my hand at it. It was easy but it took 3 whole days to make it. I’ll tell you all about it. Plus we talk about some great restaurants here in Chicago. I guess they weren’t enticing enough for the Olympic committee. We love them though. CHIC Podcast #197: Pumpernickel Bread & More This week I had a request for pumpernickel bread. Normally, I would send the requester to the bakery to get a proper one but I thought I would try my hand at it. It was easy but it took 3 whole days to make it. I’ll tell you all about it. Plus we talk about some great restaurants here in Chicago. I guess they weren’t enticing enough for the Olympic committee. We love them though. CHIC Podcast #197: Pumpernickel Bread & More This week I had a request for pumpernickel bread. Normally, I would send the requester to the bakery to get a proper one but I thought I would try my hand at it. It was easy but it took 3 whole days to make it. I’ll tell you all about it. Plus we talk about some great restaurants here in Chicago. I guess they weren’t enticing enough for the Olympic committee. We love them though. tag:odeo.com,2009-10-03,25228278 Sat, 03 Oct 2009 11:29:50 -0700 no Culinary Media Network bread, CHIC, pumpernickel http://odeo.com/episodes/25210064-RP215-Rob-Rees-The-Cotswold-Chef ReMARKable Palate #215L Rob Rees, The Cotswold Chef This week, Jennifer and I speak with Chef Rob Rees, who is known as The Cotswold Chef because he is a champion for the foods of this adorable region in the UK. Rob helped us to get acquainted with the foods of the Cotswolds by arranging for a number of visits with local food producers, cheesemakers, and brewers. But first, we stopped in to Rob’s cottage on a rainy day and he made us lunch! His cute little girl even got in on the act! Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #215L Rob Rees, The Cotswold Chef This week, Jennifer and I speak with Chef Rob Rees, who is known as The Cotswold Chef because he is a champion for the foods of this adorable region in the UK. Rob helped us to get acquainted with the foods of the Cotswolds by arranging for a number of visits with local food producers, cheesemakers, and brewers. But first, we stopped in to Rob’s cottage on a rainy day and he made us lunch! His cute little girl even got in on the act! Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #215L Rob Rees, The Cotswold Chef This week, Jennifer and I speak with Chef Rob Rees, who is known as The Cotswold Chef because he is a champion for the foods of this adorable region in the UK. Rob helped us to get acquainted with the foods of the Cotswolds by arranging for a number of visits with local food producers, cheesemakers, and brewers. But first, we stopped in to Rob’s cottage on a rainy day and he made us lunch! His cute little girl even got in on the act! Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-09-30,25210064 Wed, 30 Sep 2009 08:39:09 -0700 no Culinary Media Network UK, england, ReMARKable Palate, chefs, Local Food, Chef Rob Rees, Cotswolds http://odeo.com/episodes/25190959-CHIC-196-Let%E2%80%99s-Eat-More-Fish CHIC Podcast #196: Let’s Eat More Fish We kept talking about it. This week we do it. We select, bone, fillet and cook our fish. We prepare flounder meuniere. It’s a beautiful presentation by Chef Wook. CHIC Podcast #196: Let’s Eat More Fish We kept talking about it. This week we do it. We select, bone, fillet and cook our fish. We prepare flounder meuniere. It’s a beautiful presentation by Chef Wook. CHIC Podcast #196: Let’s Eat More Fish We kept talking about it. This week we do it. We select, bone, fillet and cook our fish. We prepare flounder meuniere. It’s a beautiful presentation by Chef Wook. tag:odeo.com,2009-09-26,25190959 Sat, 26 Sep 2009 16:44:38 -0700 no Culinary Media Network fish, CHIC, how-to, flounder http://odeo.com/episodes/25192601-CHIC196-Let%E2%80%99s-Eat-More-Fish CHIC Podcast #196: Let’s Eat More Fish We kept talking about it. This week we do it. We select, bone, fillet and cook our fish. We prepare flounder meuniere. It’s a beautiful presentation by Chef Wook. CHIC Podcast #196: Let’s Eat More Fish We kept talking about it. This week we do it. We select, bone, fillet and cook our fish. We prepare flounder meuniere. It’s a beautiful presentation by Chef Wook. CHIC Podcast #196: Let’s Eat More Fish We kept talking about it. This week we do it. We select, bone, fillet and cook our fish. We prepare flounder meuniere. It’s a beautiful presentation by Chef Wook. tag:odeo.com,2009-09-26,25192601 Sat, 26 Sep 2009 16:44:38 -0700 no Culinary Media Network fish, CHIC, how-to, flounder http://odeo.com/episodes/25179352-Video-Prince-Edward-Island-Seafood-with-Chef-Michael-Smith CMN Video: Prince Edward Island Seafood with Chef Michael Smith Chef Michael Smith joins Chef Mark for a discussion of the bountiful foods of Prince Edward Island, Canada, and shares 2 quick and easy recipes using the amazing fresh seafood of the province: Beer steamed mussels and Creamy dilled pasta with smoked salmon. A production of The Culinary Media Network. www.culinarymedianetwork.com Prince Edward Island Smoked Salmon with Pasta and Simple Lemon Dill Cream Cheese Sauce This is one of the most popular dishes on my table. Our friends love its bright, familiar flavours and we love how easy it is to make. You can toss steaming, wet, just cooked pasta with melting cream cheese to form an incredibly smooth luxurious sauce. The smoked salmon adds extravagance balanced by other familiar flavours: dill, lemon, onion, mustard and capers. A five star dish for sharing! Serves 4 1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don’t work as well 1 cup ro... CMN Video: Prince Edward Island Seafood with Chef Michael Smith Chef Michael Smith joins Chef Mark for a discussion of the bountiful foods of Prince Edward Island, Canada, and shares 2 quick and easy recipes using the amazing fresh seafood of the province: Beer steamed mussels and Creamy dilled pasta with smoked salmon. A production of The Culinary Media Network. www.culinarymedianetwork.com Prince Edward Island Smoked Salmon with Pasta and Simple Lemon Dill Cream Cheese Sauce This is one of the most popular dishes on my table. Our friends love its bright, familiar flavours and we love how easy it is to make. You can toss steaming, wet, just cooked pasta with melting cream cheese to form an incredibly smooth luxurious sauce. The smoked salmon adds extravagance balanced by other familiar flavours: dill, lemon, onion, mustard and capers. A five star dish for sharing! Serves 4 1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don’t work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste Bring a large pot of salted water to the boil. Season it liberally with salt until tastes like a day at the beach on Prince Edward Island. As the pasta cooks it will absorb the salted water and become properly seasoned. Cook al dente, until the pasta is cooked through but still pleasantly chewy. Scoop out some of the starchy cooking water. Drain the pasta but not quite all the way. Leave it a bit wet. Toss the pasta back into the pot along with a splash or two of the reserved water, perhaps a half-cup or so in total then immediately add the rest of the ingredients. While the pasta is still steaming hot it will easily melt the cream cheese and form a rich creamy sauce. Season with salt and pepper. Serve immediately. Simply Steamed Island Blue Mussels with Three Different Flavours Mussels are super simple to cook and travel with their own built-in sauce base. They’re easy to steam and when you do, they release a flavourful broth that many connoisseurs swear is the best part. That broth can be flavoured any way you care too so mussels are also a great ingredient to free style with. Serves 4 Five to six pounds of mussels, rinsed well with lots of cold running water Choose 1 of the following three flavouring groups: A 12 ounce bottle of your favourite local beer, a sliced onion, a tablespoon of butter 1 cup of orange juice, 1 tablespoon of curry powder 1 cup of whatever wine you’re drinking, 1 tablespoon of mustard, 1 teaspoon of dried thyme, 1 tablespoon of butter Wash the mussels very well and discard any that are open and wont close with a bit of gentle finger pressure. Pour the liquid and other aromatic ingredients of your choice into a large pot with a tight fitting lid. Stir to combine and bring to a simmer over medium-high heat. Add the mussels and cover with the lid. Shake the pot occasionally and cook until all the mussels have opened, ten minutes or so. Spoon out the mussels into a serving bowl. Strain the remaining liquid to remove any broken shell or lingering sand in it. Serve with the mussels and lots of bread for soaking up the flavourful juice! Recipes courtesy of Chef Michael Smith. www.chefmichaelsmith.ca CMN Video: Prince Edward Island Seafood with Chef Michael Smith Chef Michael Smith joins Chef Mark for a discussion of the bountiful foods of Prince Edward Island, Canada, and shares 2 quick and easy recipes using the amazing fresh seafood of the province: Beer steamed mussels and Creamy dilled pasta with smoked salmon. A production of The Culinary Media Network. www.culinarymedianetwork.com Prince Edward Island Smoked Salmon with Pasta and Simple Lemon Dill Cream Cheese Sauce This is one of the most popular dishes on my table. Our friends love its bright, familiar flavours and we love how easy it is to make. You can toss steaming, wet, just cooked pasta with melting cream cheese to form an incredibly smooth luxurious sauce. The smoked salmon adds extravagance balanced by other familiar flavours: dill, lemon, onion, mustard and capers. A five star dish for sharing! Serves 4 1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don’t work as well 1 cup room temperature cream cheese 1 bunch of fresh dill, chopped 4 green onions, sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste Bring a large pot of salted water to the boil. Season it liberally with salt until tastes like a day at the beach on Prince Edward Island. As the pasta cooks it will absorb the salted water and become properly seasoned. Cook al dente, until the pasta is cooked through but still pleasantly chewy. Scoop out some of the starchy cooking water. Drain the pasta but not quite all the way. Leave it a bit wet. Toss the pasta back into the pot along with a splash or two of the reserved water, perhaps a half-cup or so in total then immediately add the rest of the ingredients. While the pasta is still steaming hot it will easily melt the cream cheese and form a rich creamy sauce. Season with salt and pepper. Serve immediately. Simply Steamed Island Blue Mussels with Three Different Flavours Mussels are super simple to cook and travel with their own built-in sauce base. They’re easy to steam and when you do, they release a flavourful broth that many connoisseurs swear is the best part. That broth can be flavoured any way you care too so mussels are also a great ingredient to free style with. Serves 4 Five to six pounds of mussels, rinsed well with lots of cold running water Choose 1 of the following three flavouring groups: A 12 ounce bottle of your favourite local beer, a sliced onion, a tablespoon of butter 1 cup of orange juice, 1 tablespoon of curry powder 1 cup of whatever wine you’re drinking, 1 tablespoon of mustard, 1 teaspoon of dried thyme, 1 tablespoon of butter Wash the mussels very well and discard any that are open and wont close with a bit of gentle finger pressure. Pour the liquid and other aromatic ingredients of your choice into a large pot with a tight fitting lid. Stir to combine and bring to a simmer over medium-high heat. Add the mussels and cover with the lid. Shake the pot occasionally and cook until all the mussels have opened, ten minutes or so. Spoon out the mussels into a serving bowl. Strain the remaining liquid to remove any broken shell or lingering sand in it. Serve with the mussels and lots of bread for soaking up the flavourful juice! Recipes courtesy of Chef Michael Smith. www.chefmichaelsmith.ca tag:odeo.com,2009-09-24,25179352 Thu, 24 Sep 2009 13:01:07 -0700 no Culinary Media Network ReMARKable Palate, Prince Edward Island, In the Kitchen, mussels, smoked salmon, PEI, Chef Michael Smith http://odeo.com/episodes/25168151-RP214-The-Foods-of-Wales ReMARKable Palate #214: The Foods of Wales This week, I take you back to Wales, which I visited earlier this summer, for a taste of the traditional foods of this distinct country in the United Kingdom. First, I speak with Carol Watts, whose family has been selling cockles and laverbread in the Swansea Market for generations, and then Jennifer Iannolo and I speak with Angela Grey, one of the foremost experts in Welsh cookery, whose BBC program takes her all around Wales to show Welsh chefs cooking traditional foods Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #214: The Foods of Wales This week, I take you back to Wales, which I visited earlier this summer, for a taste of the traditional foods of this distinct country in the United Kingdom. First, I speak with Carol Watts, whose family has been selling cockles and laverbread in the Swansea Market for generations, and then Jennifer Iannolo and I speak with Angela Grey, one of the foremost experts in Welsh cookery, whose BBC program takes her all around Wales to show Welsh chefs cooking traditional foods Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #214: The Foods of Wales This week, I take you back to Wales, which I visited earlier this summer, for a taste of the traditional foods of this distinct country in the United Kingdom. First, I speak with Carol Watts, whose family has been selling cockles and laverbread in the Swansea Market for generations, and then Jennifer Iannolo and I speak with Angela Grey, one of the foremost experts in Welsh cookery, whose BBC program takes her all around Wales to show Welsh chefs cooking traditional foods Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-09-22,25168151 Tue, 22 Sep 2009 21:31:50 -0700 no Culinary Media Network wales, ReMARKable Palate, Welsh cooking, Angela Grey, cockles, laverbread http://odeo.com/episodes/25161250-FP86-Scottish-Chef-Jason-Henderson During our trip to Scotland, I sat down with Chef Jason Henderson from Knock Castle to talk about his approach to fine dining. I posted my initial impressions about Knock Castle , but this takes a little behind-the-scenes look at how Jason thinks about food, and what he wants people to experience in his dining room. His able staff left me with one of my best hospitality experiences to date, so if you are going to be in the vicinity of Crieff, Scotland, I highly recommend staying here. He didn’t pay me to say that, though he is awfully cute. I’ll also fill you in on my world of Sex on a Plate , and a peek at where I’m headed with it. Don’t forget that our Gilded Fork: Entertaining at Home cookbook is now available! You can find it at https://shop.gildedfork.com . P.S. Are we friends on Facebook? How about Twitter? Find me here: Facebook: http://www.facebook.com/jenniferiannolo Twitter: @foodphilosophy Food Philosophy is a production of the Culinary Media Netwo... During our trip to Scotland, I sat down with Chef Jason Henderson from Knock Castle to talk about his approach to fine dining. I posted my initial impressions about Knock Castle , but this takes a little behind-the-scenes look at how Jason thinks about food, and what he wants people to experience in his dining room. His able staff left me with one of my best hospitality experiences to date, so if you are going to be in the vicinity of Crieff, Scotland, I highly recommend staying here. He didn’t pay me to say that, though he is awfully cute. I’ll also fill you in on my world of Sex on a Plate , and a peek at where I’m headed with it. Don’t forget that our Gilded Fork: Entertaining at Home cookbook is now available! You can find it at https://shop.gildedfork.com . P.S. Are we friends on Facebook? How about Twitter? Find me here: Facebook: http://www.facebook.com/jenniferiannolo Twitter: @foodphilosophy Food Philosophy is a production of the Culinary Media Network ( www.culinarymedianetwork.com ). Music: Beau Hall ( www.beaurocks.com ), Evan Stone ( www.asamandrummeth.com ) During our trip to Scotland, I sat down with Chef Jason Henderson from Knock Castle to talk about his approach to fine dining. I posted my initial impressions about Knock Castle , but this takes a little behind-the-scenes look at how Jason thinks about food, and what he wants people to experience in his dining room. His able staff left me with one of my best hospitality experiences to date, so if you are going to be in the vicinity of Crieff, Scotland, I highly recommend staying here. He didn’t pay me to say that, though he is awfully cute. I’ll also fill you in on my world of Sex on a Plate , and a peek at where I’m headed with it. Don’t forget that our Gilded Fork: Entertaining at Home cookbook is now available! You can find it at https://shop.gildedfork.com . P.S. Are we friends on Facebook? How about Twitter? Find me here: Facebook: http://www.facebook.com/jenniferiannolo Twitter: @foodphilosophy Food Philosophy is a production of the Culinary Media Network ( www.culinarymedianetwork.com ). Music: Beau Hall ( www.beaurocks.com ), Evan Stone ( www.asamandrummeth.com ) tag:odeo.com,2009-09-21,25161250 Mon, 21 Sep 2009 14:34:49 -0700 no Culinary Media Network Hotels, scotland, Food Philosophy, chefs, jennifer Iannolo, Chef Jason Henderson, Knock Castle, Crieff http://odeo.com/episodes/25153499-CHIC195-Chef-Wook-is-Back-from-Ottawa CHIC Podcast #195: Chef Wook is Back from Ottawa Chef Wook is back from Ottawa. He was visiting the chefs there and learned quite a bit. We also talk about kosher challah, chicken feet, Chef Jean Joho and so much more. We’re all over the map today. CHIC Podcast #195: Chef Wook is Back from Ottawa Chef Wook is back from Ottawa. He was visiting the chefs there and learned quite a bit. We also talk about kosher challah, chicken feet, Chef Jean Joho and so much more. We’re all over the map today. CHIC Podcast #195: Chef Wook is Back from Ottawa Chef Wook is back from Ottawa. He was visiting the chefs there and learned quite a bit. We also talk about kosher challah, chicken feet, Chef Jean Joho and so much more. We’re all over the map today. tag:odeo.com,2009-09-19,25153499 Sat, 19 Sep 2009 22:04:56 -0700 no Culinary Media Network CHIC http://odeo.com/episodes/25141485-Quick-Bites-Arizona-Yellow-Bird-Apache-Dancers Doreen & Tony Duncan, of The Yellow Bird Dancers from Arizona share their music, dance and culture with the world through demonstrations. Here we see the Apache Rainbow Dance and the Hoop Dance. A production of the Culinary Media Network. www.culinarymedianetwork.com Doreen & Tony Duncan, of The Yellow Bird Dancers from Arizona share their music, dance and culture with the world through demonstrations. Here we see the Apache Rainbow Dance and the Hoop Dance. A production of the Culinary Media Network. www.culinarymedianetwork.com Doreen & Tony Duncan, of The Yellow Bird Dancers from Arizona share their music, dance and culture with the world through demonstrations. Here we see the Apache Rainbow Dance and the Hoop Dance. A production of the Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-09-17,25141485 Thu, 17 Sep 2009 15:58:23 -0700 no Culinary Media Network arizona, apache, Quick Bites, yellow bird, hoop dance, rainbow dance http://odeo.com/episodes/25131998-RP213-Native-American-Foods-of-Arizona ReMARKable Palate #213: Native American Foods of Arizona This week, we speak with Dawn Melvin about some of the dishes made with blue corn in Arizona. This special ingredient is sacred to many Native American tribes, and with so many tribes in Arizona, there are a number of wonderful ways of enjoying it. I get to sample 3 of them while Dawn tells me how they’re made. At the end of the show, we’ll hear some music from Tony Duncan, a talented performer who also treated us with some Apache dances at the Arizona media event where we met Dawn. Music from Estun-Bah, which means “for the woman” in the Apache language. This song is called Native Ways, and you can get the album at www.estunbahmusic.com Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #213: Native American Foods of Arizona This week, we speak with Dawn Melvin about some of the dishes made with blue corn in Arizona. This special ingredient is sacred to many Native American tribes, and with so many tribes in Arizona, there are a number of wonderful ways of enjoying it. I get to sample 3 of them while Dawn tells me how they’re made. At the end of the show, we’ll hear some music from Tony Duncan, a talented performer who also treated us with some Apache dances at the Arizona media event where we met Dawn. Music from Estun-Bah, which means “for the woman” in the Apache language. This song is called Native Ways, and you can get the album at www.estunbahmusic.com Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #213: Native American Foods of Arizona This week, we speak with Dawn Melvin about some of the dishes made with blue corn in Arizona. This special ingredient is sacred to many Native American tribes, and with so many tribes in Arizona, there are a number of wonderful ways of enjoying it. I get to sample 3 of them while Dawn tells me how they’re made. At the end of the show, we’ll hear some music from Tony Duncan, a talented performer who also treated us with some Apache dances at the Arizona media event where we met Dawn. Music from Estun-Bah, which means “for the woman” in the Apache language. This song is called Native Ways, and you can get the album at www.estunbahmusic.com Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-09-15,25131998 Tue, 15 Sep 2009 21:38:33 -0700 no Culinary Media Network arizona, apache, hopi, native american, yellow bird, dawn melvin, piki bread, blue corn, blue marbles http://odeo.com/episodes/25126687-Quick-Bites-Wales-Cooking-with-Angela-Grey We stop in at the Vin Sullivan Food Company in the Brecon Beacons in Wales, and get a special cookery demo from Angela Grey, one of the experts in Welsh cuisine. You’ll see the recipes we cooked later on CMN, but for now we chat with Angela about some of the special local products made in Wales, like Carmarthenshire Ham, Cockles, and Laverbread. A production of the Culinary Media Network. www.culinarymedianetwork.com We stop in at the Vin Sullivan Food Company in the Brecon Beacons in Wales, and get a special cookery demo from Angela Grey, one of the experts in Welsh cuisine. You’ll see the recipes we cooked later on CMN, but for now we chat with Angela about some of the special local products made in Wales, like Carmarthenshire Ham, Cockles, and Laverbread. A production of the Culinary Media Network. www.culinarymedianetwork.com We stop in at the Vin Sullivan Food Company in the Brecon Beacons in Wales, and get a special cookery demo from Angela Grey, one of the experts in Welsh cuisine. You’ll see the recipes we cooked later on CMN, but for now we chat with Angela about some of the special local products made in Wales, like Carmarthenshire Ham, Cockles, and Laverbread. A production of the Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-09-14,25126687 Mon, 14 Sep 2009 18:37:53 -0700 no Culinary Media Network cooking, wales, Travelogue, Quick Bites, Welsh cooking, Angela Grey http://odeo.com/episodes/25116539-CHIC194-Cookies-and-Brioche CHIC Podcast #194: Cookies and Brioche That title, Cookies and brioche sounds pretty good huh? This week I talk about how to make the most of your cookie and brioche budget. Why have boring cookies or bread? You don’t have to. By using techniques I describe, you can make the best cookies and brioche. I also talk about a new restaurant on Chicago’s North side, Fianco. It was delicious! CHIC Podcast #194: Cookies and Brioche That title, Cookies and brioche sounds pretty good huh? This week I talk about how to make the most of your cookie and brioche budget. Why have boring cookies or bread? You don’t have to. By using techniques I describe, you can make the best cookies and brioche. I also talk about a new restaurant on Chicago’s North side, Fianco. It was delicious! CHIC Podcast #194: Cookies and Brioche That title, Cookies and brioche sounds pretty good huh? This week I talk about how to make the most of your cookie and brioche budget. Why have boring cookies or bread? You don’t have to. By using techniques I describe, you can make the best cookies and brioche. I also talk about a new restaurant on Chicago’s North side, Fianco. It was delicious! tag:odeo.com,2009-09-12,25116539 Sat, 12 Sep 2009 19:35:02 -0700 no Culinary Media Network cookies, CHIC, baking, brioche http://odeo.com/episodes/25104007-CSA-Newsletter-%E2%80%93-September-10-2009 Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for Eggplant Catalana, Kasha & Kale, Green Beans with Mushroom Madeira sauce, Lemon Basil Potato Salad and Butter Baked Corn. Download the PDF here or click the images below: September 10th Newsletter Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for Eggplant Catalana, Kasha & Kale, Green Beans with Mushroom Madeira sauce, Lemon Basil Potato Salad and Butter Baked Corn. Download the PDF here or click the images below: September 10th Newsletter Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for Eggplant Catalana, Kasha & Kale, Green Beans with Mushroom Madeira sauce, Lemon Basil Potato Salad and Butter Baked Corn. Download the PDF here or click the images below: September 10th Newsletter tag:odeo.com,2009-09-10,25104007 Thu, 10 Sep 2009 13:12:11 -0700 no Culinary Media Network csa, Cooking Away My CSA, CAMC, Hawthorne Valley Farm http://odeo.com/episodes/25098880-RP212-Great-Chefs-Cook-Vegan-Classic-RP-Replay ReMARKable Palate #212: Great Chefs Cook Vegan (Classic RP Replay) This week I bring you a repost of one of my classic ReMARKable Palate shows from September of 2008, in which I speak with Linda Long. Linda is a writer, food photographer, and long time vegan, who has recently published a gorgeous cookbook entitled Great Chefs Cook Vegan, in which she features vegan recipes created by 25 of the most well known chefs in the USA, along with some beautiful photography. This book shows us just how beautiful vegan dishes can be, and how easy it can be to create beautiful vegan dishes at home. Linda Long Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #212: Great Chefs Cook Vegan (Classic RP Replay) This week I bring you a repost of one of my classic ReMARKable Palate shows from September of 2008, in which I speak with Linda Long. Linda is a writer, food photographer, and long time vegan, who has recently published a gorgeous cookbook entitled Great Chefs Cook Vegan, in which she features vegan recipes created by 25 of the most well known chefs in the USA, along with some beautiful photography. This book shows us just how beautiful vegan dishes can be, and how easy it can be to create beautiful vegan dishes at home. Linda Long Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #212: Great Chefs Cook Vegan (Classic RP Replay) This week I bring you a repost of one of my classic ReMARKable Palate shows from September of 2008, in which I speak with Linda Long. Linda is a writer, food photographer, and long time vegan, who has recently published a gorgeous cookbook entitled Great Chefs Cook Vegan, in which she features vegan recipes created by 25 of the most well known chefs in the USA, along with some beautiful photography. This book shows us just how beautiful vegan dishes can be, and how easy it can be to create beautiful vegan dishes at home. Linda Long Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-09-09,25098880 Wed, 09 Sep 2009 10:06:39 -0700 no Culinary Media Network Vegan, ReMARKable Palate, chefs, food photography, Linda Long http://odeo.com/episodes/25094668-Quick-Bites-Wales-National-Botanic-Garden Video of our visit to the National Botanic Garden of Wales in Carmarthenshire. We glimpse the Welsh Black cattle, and tour the unique double walled garden. www.gardenofwales.org.uk A production of the Culinary Media Network. www.culinarymedianetwork.com Video of our visit to the National Botanic Garden of Wales in Carmarthenshire. We glimpse the Welsh Black cattle, and tour the unique double walled garden. www.gardenofwales.org.uk A production of the Culinary Media Network. www.culinarymedianetwork.com Video of our visit to the National Botanic Garden of Wales in Carmarthenshire. We glimpse the Welsh Black cattle, and tour the unique double walled garden. www.gardenofwales.org.uk A production of the Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-09-08,25094668 Tue, 08 Sep 2009 20:41:48 -0700 no Culinary Media Network wales, farm, Travelogue, Quick Bites, Botanic Garden, Carmarthenshire http://odeo.com/episodes/25078440-CHIC193-Order-the-Right-Thing CHIC Podcast #193: Order the Right Thing When you go to a restaurant, I want you to have the best possible time you can. To that end I offer a review of “Bandera” here in Chicago. I also talk about what to order in what kind of restaurant. Do your homework to find out what the restaurant is known for. Order their best thing! I’ll show you how this week CHIC Podcast #193: Order the Right Thing When you go to a restaurant, I want you to have the best possible time you can. To that end I offer a review of “Bandera” here in Chicago. I also talk about what to order in what kind of restaurant. Do your homework to find out what the restaurant is known for. Order their best thing! I’ll show you how this week CHIC Podcast #193: Order the Right Thing When you go to a restaurant, I want you to have the best possible time you can. To that end I offer a review of “Bandera” here in Chicago. I also talk about what to order in what kind of restaurant. Do your homework to find out what the restaurant is known for. Order their best thing! I’ll show you how this week tag:odeo.com,2009-09-05,25078440 Sat, 05 Sep 2009 14:06:09 -0700 no Culinary Media Network restaurant, CHIC http://odeo.com/episodes/25084476-CSA-Newsletter-%E2%80%93-September-3-2009 Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for chunky celery soup, serafino’s sofrito, herb-roasted root vegetables, Genovese style green beans, & flatbread with winter squash. Download the PDF here or click the images below: September 3rd Newsletter Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for chunky celery soup, serafino’s sofrito, herb-roasted root vegetables, Genovese style green beans, & flatbread with winter squash. Download the PDF here or click the images below: September 3rd Newsletter Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for chunky celery soup, serafino’s sofrito, herb-roasted root vegetables, Genovese style green beans, & flatbread with winter squash. Download the PDF here or click the images below: September 3rd Newsletter tag:odeo.com,2009-09-02,25084476 Wed, 02 Sep 2009 21:41:04 -0700 no Culinary Media Network farm, csa, Cooking Away My CSA, CAMC, Hawthorne Valley Farm http://odeo.com/episodes/25060308-RP211-National-Botanic-Garden-of-Wales ReMARKable Palate #211: National Botanic Garden of Wales While in Wales last month, we got a chance to learn about the great ranching and gardening programs going on at the National Botanic Gardens of Wales in Carmarthenshire. First we speak with Tim Bevan, Estate Manager, about the program he leads raising the Welsh Black breed of cattle, and then we speak with Malcolm Berry, the head gardener, about the unique double walled garden, which produces a number of heritage plants and trees, including a children’s allotment. www.gardenofwales.org.uk Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #211: National Botanic Garden of Wales While in Wales last month, we got a chance to learn about the great ranching and gardening programs going on at the National Botanic Gardens of Wales in Carmarthenshire. First we speak with Tim Bevan, Estate Manager, about the program he leads raising the Welsh Black breed of cattle, and then we speak with Malcolm Berry, the head gardener, about the unique double walled garden, which produces a number of heritage plants and trees, including a children’s allotment. www.gardenofwales.org.uk Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #211: National Botanic Garden of Wales While in Wales last month, we got a chance to learn about the great ranching and gardening programs going on at the National Botanic Gardens of Wales in Carmarthenshire. First we speak with Tim Bevan, Estate Manager, about the program he leads raising the Welsh Black breed of cattle, and then we speak with Malcolm Berry, the head gardener, about the unique double walled garden, which produces a number of heritage plants and trees, including a children’s allotment. www.gardenofwales.org.uk Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-09-01,25060308 Tue, 01 Sep 2009 23:28:55 -0700 no Culinary Media Network wales, farm, ReMARKable Palate, garden, cattle, Botanic Garden http://odeo.com/episodes/25060309-Quick-Bites-Wales-At-the-Chippy We stop in at The Codfather, an authentic chip shop in Abergavenny, Wales, and we have some fish n’ chips, as well as a taste of Welsh Faggots, Wales’ answer to haggis, served with chips, gravy and mushy peas! Paul Harris from www.seewales.com explains this unique regional dish. A production of the Culinary Media Network. www.culinarymedianetwork.com We stop in at The Codfather, an authentic chip shop in Abergavenny, Wales, and we have some fish n’ chips, as well as a taste of Welsh Faggots, Wales’ answer to haggis, served with chips, gravy and mushy peas! Paul Harris from www.seewales.com explains this unique regional dish. A production of the Culinary Media Network. www.culinarymedianetwork.com We stop in at The Codfather, an authentic chip shop in Abergavenny, Wales, and we have some fish n’ chips, as well as a taste of Welsh Faggots, Wales’ answer to haggis, served with chips, gravy and mushy peas! Paul Harris from www.seewales.com explains this unique regional dish. A production of the Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-09-01,25060309 Tue, 01 Sep 2009 22:43:16 -0700 no Culinary Media Network fish, wales, Travelogue, Quick Bites, Welsh Faggots http://odeo.com/episodes/25042261-Quick-Bites-Hawaii-Ali%E2%80%99i-Kula-Lavender-Farm While in Hawaii for the “So Much More Hawaii” New Media tour, I spent the afternoon with Lani and Ali’i, co-owner of the Ali’i Kula Lavender Company in Maui’s Kula “Upcountry” area. They gave me a tour of their lavender farm, which looks more like a zen mediation garden! Listen to the audio interview I did with them on ReMARKable Palate Podcast #209 . A production of the Culinary Media Network. www.culinarymedianetwork.com While in Hawaii for the “So Much More Hawaii” New Media tour, I spent the afternoon with Lani and Ali’i, co-owner of the Ali’i Kula Lavender Company in Maui’s Kula “Upcountry” area. They gave me a tour of their lavender farm, which looks more like a zen mediation garden! Listen to the audio interview I did with them on ReMARKable Palate Podcast #209 . A production of the Culinary Media Network. www.culinarymedianetwork.com While in Hawaii for the “So Much More Hawaii” New Media tour, I spent the afternoon with Lani and Ali’i, co-owner of the Ali’i Kula Lavender Company in Maui’s Kula “Upcountry” area. They gave me a tour of their lavender farm, which looks more like a zen mediation garden! Listen to the audio interview I did with them on ReMARKable Palate Podcast #209 . A production of the Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-08-29,25042261 Sat, 29 Aug 2009 13:45:27 -0700 no Culinary Media Network hawaii, farm, ReMARKable Palate, maui, Quick Bites, So Much More Hawaii, HawaiiHTA, Ali'i Kula, lavender http://odeo.com/episodes/25042262-CHIC192-The-Culinary-Student-Experience CHIC Podcast #192: The Culinary Student Experience This week I talk to Cameron Riggs, a new student at CHIC. He has been a listener to the CHIC Podcast for some time now. He had written to me asking questions about food and cooking school. He was so intrigued that he enrolled in school. We talk about his interest in food and what it’s like for a new student at CHIC. CHIC Podcast #192: The Culinary Student Experience This week I talk to Cameron Riggs, a new student at CHIC. He has been a listener to the CHIC Podcast for some time now. He had written to me asking questions about food and cooking school. He was so intrigued that he enrolled in school. We talk about his interest in food and what it’s like for a new student at CHIC. CHIC Podcast #192: The Culinary Student Experience This week I talk to Cameron Riggs, a new student at CHIC. He has been a listener to the CHIC Podcast for some time now. He had written to me asking questions about food and cooking school. He was so intrigued that he enrolled in school. We talk about his interest in food and what it’s like for a new student at CHIC. tag:odeo.com,2009-08-29,25042262 Sat, 29 Aug 2009 11:27:31 -0700 no Culinary Media Network cooking, CHIC, Cooking schoo http://odeo.com/episodes/25083488-CSA-Newsletter-%E2%80%93-August-27-2009 Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for cardamom glazed carrots, lemon-zucchini cornmeal cookies, Thai eggplant and basil stir-fry, Elote (Mexican grilled corn), and basil-mint granita. Download the PDF here or click the images below: August 27th Newsletter Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for cardamom glazed carrots, lemon-zucchini cornmeal cookies, Thai eggplant and basil stir-fry, Elote (Mexican grilled corn), and basil-mint granita. Download the PDF here or click the images below: August 27th Newsletter Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for cardamom glazed carrots, lemon-zucchini cornmeal cookies, Thai eggplant and basil stir-fry, Elote (Mexican grilled corn), and basil-mint granita. Download the PDF here or click the images below: August 27th Newsletter tag:odeo.com,2009-08-27,25083488 Thu, 27 Aug 2009 17:56:53 -0700 no Culinary Media Network farm, csa, Cooking Away My CSA, CAMC, Hawthorne Valley Farm http://odeo.com/episodes/25027729-RP210-Chef-Tom-Lewis-from-Scotland%E2%80%99s-Monachyle-Mhor ReMARKable Palate #210: Chef Tom Lewis from Scotland’s Monachyle Mhor One of our favorite guests here at CMN has been Chef Tom Lewis, chef and innkeeper at the Monachyle Mhor Hotel in Scotland. We met him several months ago when he did a cooking demo in New York, and we recently had the pleasure of visiting him at his hotel in Scotland. He took us on a wild foraging adventure followed by a cooking demo, with some moments which we’ve already released on video on CMN, and more to come as he shows us some wonderful recipes. Here’s the conversation Tom and I had while on a slightly bumpy ride down the mountain to his fish restaurant. www.mhor.net Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #210: Chef Tom Lewis from Scotland’s Monachyle Mhor One of our favorite guests here at CMN has been Chef Tom Lewis, chef and innkeeper at the Monachyle Mhor Hotel in Scotland. We met him several months ago when he did a cooking demo in New York, and we recently had the pleasure of visiting him at his hotel in Scotland. He took us on a wild foraging adventure followed by a cooking demo, with some moments which we’ve already released on video on CMN, and more to come as he shows us some wonderful recipes. Here’s the conversation Tom and I had while on a slightly bumpy ride down the mountain to his fish restaurant. www.mhor.net Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #210: Chef Tom Lewis from Scotland’s Monachyle Mhor One of our favorite guests here at CMN has been Chef Tom Lewis, chef and innkeeper at the Monachyle Mhor Hotel in Scotland. We met him several months ago when he did a cooking demo in New York, and we recently had the pleasure of visiting him at his hotel in Scotland. He took us on a wild foraging adventure followed by a cooking demo, with some moments which we’ve already released on video on CMN, and more to come as he shows us some wonderful recipes. Here’s the conversation Tom and I had while on a slightly bumpy ride down the mountain to his fish restaurant. www.mhor.net Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-08-26,25027729 Wed, 26 Aug 2009 15:07:00 -0700 no Culinary Media Network scotland, ReMARKable Palate, Chef Tom Lewis, Monachyle Mhor http://odeo.com/episodes/25005440-CHIC191-Stretching-the-Culinary-Dollar CHIC Podcast #191: Stretching the Culinary Dollar Everybody wants to save money on food but we still want to eat well. This week, Chef Wook Kang and I talk about how to stretch every dollar you have to spend on food. This involves thinking like a chef. You can do it very easily but just thinking about what you are going to cook for the week before you go shopping. We give you tips on cooking smarter too. You may learn something. CHIC Podcast #191: Stretching the Culinary Dollar Everybody wants to save money on food but we still want to eat well. This week, Chef Wook Kang and I talk about how to stretch every dollar you have to spend on food. This involves thinking like a chef. You can do it very easily but just thinking about what you are going to cook for the week before you go shopping. We give you tips on cooking smarter too. You may learn something. CHIC Podcast #191: Stretching the Culinary Dollar Everybody wants to save money on food but we still want to eat well. This week, Chef Wook Kang and I talk about how to stretch every dollar you have to spend on food. This involves thinking like a chef. You can do it very easily but just thinking about what you are going to cook for the week before you go shopping. We give you tips on cooking smarter too. You may learn something. tag:odeo.com,2009-08-22,25005440 Sat, 22 Aug 2009 09:57:02 -0700 no Culinary Media Network CHIC, value http://odeo.com/episodes/25082302-CSA-Newsletter-August-20-2009 Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for a Herbed Summer Squash & Potato Torte, Chard & Goat Cheese Pasta, Green Bean Salad, Braised Cippolini Onions, and a Cucumber-Lemon Spritzer. Download the PDF here or click the images below: August 20th Newsletter Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for a Herbed Summer Squash & Potato Torte, Chard & Goat Cheese Pasta, Green Bean Salad, Braised Cippolini Onions, and a Cucumber-Lemon Spritzer. Download the PDF here or click the images below: August 20th Newsletter Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for a Herbed Summer Squash & Potato Torte, Chard & Goat Cheese Pasta, Green Bean Salad, Braised Cippolini Onions, and a Cucumber-Lemon Spritzer. Download the PDF here or click the images below: August 20th Newsletter tag:odeo.com,2009-08-20,25082302 Thu, 20 Aug 2009 13:55:45 -0700 no Culinary Media Network csa, Cooking Away My CSA, CAMC http://odeo.com/episodes/24988395-RP209-Ali%E2%80%99i-Kula-Lavender ReMARKable Palate #209: Ali’i Kula Lavender I’m in Fire Island for a few days, and I’m reminded of my time spent in Hawaii a few months ago for the “So Much More Hawaii” media tour. While there I had the chance to spend the afternoon in the upcountry area of Maui, visiting with Lani and Alii, co-owners of the Alii Kula Lavender farm, which grows lavender and produces countless numbers of lavender products. It was one of the most relaxing farm visits I’ve been on in a long time. Here’s my conversation with Lani and Alii. www.aklmaui.com Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #209: Ali’i Kula Lavender I’m in Fire Island for a few days, and I’m reminded of my time spent in Hawaii a few months ago for the “So Much More Hawaii” media tour. While there I had the chance to spend the afternoon in the upcountry area of Maui, visiting with Lani and Alii, co-owners of the Alii Kula Lavender farm, which grows lavender and produces countless numbers of lavender products. It was one of the most relaxing farm visits I’ve been on in a long time. Here’s my conversation with Lani and Alii. www.aklmaui.com Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #209: Ali’i Kula Lavender I’m in Fire Island for a few days, and I’m reminded of my time spent in Hawaii a few months ago for the “So Much More Hawaii” media tour. While there I had the chance to spend the afternoon in the upcountry area of Maui, visiting with Lani and Alii, co-owners of the Alii Kula Lavender farm, which grows lavender and produces countless numbers of lavender products. It was one of the most relaxing farm visits I’ve been on in a long time. Here’s my conversation with Lani and Alii. www.aklmaui.com Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-08-19,24988395 Wed, 19 Aug 2009 12:41:32 -0700 no Culinary Media Network hawaii, farm, ReMARKable Palate, So Much More Hawaii, Ali'i Kula, lavender http://odeo.com/episodes/24976224-Quick-Bites-Wales-Penderyn-Whisky We stop in at the Penderyn Distillery, the only working distillery in Wales, which is working to revive the Welsh Whisky tradition. Keith Tench gives Jennifer a taste of a VERY special brew, and we head on down the road having a good time after the tasting. A production of the Culinary Media Network. www.culinarymedianetwork.com We stop in at the Penderyn Distillery, the only working distillery in Wales, which is working to revive the Welsh Whisky tradition. Keith Tench gives Jennifer a taste of a VERY special brew, and we head on down the road having a good time after the tasting. A production of the Culinary Media Network. www.culinarymedianetwork.com We stop in at the Penderyn Distillery, the only working distillery in Wales, which is working to revive the Welsh Whisky tradition. Keith Tench gives Jennifer a taste of a VERY special brew, and we head on down the road having a good time after the tasting. A production of the Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-08-17,24976224 Mon, 17 Aug 2009 12:31:23 -0700 no Culinary Media Network wales, spirits, whisky, Travelogue, Quick Bites, Penderyn http://odeo.com/episodes/24967310-CHIC190-Pulled-Pork-and-Brined-Chickens CHIC Podcast #190: Pulled Pork and Brined Chickens Chef Wook and I talk about all the great happenings in and around CHIC, our beloved school. This week I am expecting guests from out of town. I am cooking brined chicken for them. Along with that, we will serve garlic mozzarella toasts. Wook helps me make each of these itmes better. And we talk about pulled pork and its sauce along the way. CHIC Podcast #190: Pulled Pork and Brined Chickens Chef Wook and I talk about all the great happenings in and around CHIC, our beloved school. This week I am expecting guests from out of town. I am cooking brined chicken for them. Along with that, we will serve garlic mozzarella toasts. Wook helps me make each of these itmes better. And we talk about pulled pork and its sauce along the way. CHIC Podcast #190: Pulled Pork and Brined Chickens Chef Wook and I talk about all the great happenings in and around CHIC, our beloved school. This week I am expecting guests from out of town. I am cooking brined chicken for them. Along with that, we will serve garlic mozzarella toasts. Wook helps me make each of these itmes better. And we talk about pulled pork and its sauce along the way. tag:odeo.com,2009-08-15,24967310 Sat, 15 Aug 2009 09:47:05 -0700 no Culinary Media Network cooking, Chicken, CHIC, pulled pork http://odeo.com/episodes/24971386-CSA-Newsletter-August-13-2009 Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for a Cucumber Lemonade, Chipotle Corn Chowder, Zucchini & Sweet Potato Bread, Zucchini Chips, and Chocolate Chip Zucchini Pecan Muffins. Download the PDF here or click the images below: August 13th Newsletter Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for a Cucumber Lemonade, Chipotle Corn Chowder, Zucchini & Sweet Potato Bread, Zucchini Chips, and Chocolate Chip Zucchini Pecan Muffins. Download the PDF here or click the images below: August 13th Newsletter Here’s this week’s CSA Newsletter, which I write for Hawthorne Valley Farm. They supply my Inwood CSA here in Upper Manhattan, as well as the Riverdale, Bronx CSA. I’m posting these newsletters which I create for my local group here because I’m participating in “ Cooking Away my CSA ” a group where we all post what we’re doing with our CSA shares to help inspire others to find new ways of cooking up their veggies! This week I include recipes for a Cucumber Lemonade, Chipotle Corn Chowder, Zucchini & Sweet Potato Bread, Zucchini Chips, and Chocolate Chip Zucchini Pecan Muffins. Download the PDF here or click the images below: August 13th Newsletter tag:odeo.com,2009-08-13,24971386 Thu, 13 Aug 2009 11:38:41 -0700 no Culinary Media Network Zucchini, corn, csa, farmer's market, Cooking Away My CSA, CAMC http://odeo.com/episodes/24946906-RP208-The-Original-Hawaiian-Chocolate-Factory ReMARKable Palate #208: The Original Hawaiian Chocolate Factory I have the pleasure of meeting Bob & Pam Cooper, owners of the Original Hawaiian Chocolate Factory, the only operation in the US to grow, ferment, process and sell chocolate of their own. Bob & Pam took a break from winnowing to talk to me about the process, and about how they moved from North Carolina to the Big Island to become chocolate entrepreneurs. www.ohcf.us Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #208: The Original Hawaiian Chocolate Factory I have the pleasure of meeting Bob & Pam Cooper, owners of the Original Hawaiian Chocolate Factory, the only operation in the US to grow, ferment, process and sell chocolate of their own. Bob & Pam took a break from winnowing to talk to me about the process, and about how they moved from North Carolina to the Big Island to become chocolate entrepreneurs. www.ohcf.us Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com ReMARKable Palate #208: The Original Hawaiian Chocolate Factory I have the pleasure of meeting Bob & Pam Cooper, owners of the Original Hawaiian Chocolate Factory, the only operation in the US to grow, ferment, process and sell chocolate of their own. Bob & Pam took a break from winnowing to talk to me about the process, and about how they moved from North Carolina to the Big Island to become chocolate entrepreneurs. www.ohcf.us Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-08-11,24946906 Tue, 11 Aug 2009 22:28:50 -0700 no Culinary Media Network chocolate, hawaii, ReMARKable Palate, Big Island, HawaiiHTA http://odeo.com/episodes/24937693-Quick-Bites-Wales-The-Gower-Fair We pay a visit to a Welsh Country Fair in the Gower Peninsula, the first area of the UK to be designated an “Area of Outstanding Natural Beauty”. The fair celebrates local foods, animal husbandry, and equestrian events. A production of the Culinary Media Network. www.culinarymedianetwork.com We pay a visit to a Welsh Country Fair in the Gower Peninsula, the first area of the UK to be designated an “Area of Outstanding Natural Beauty”. The fair celebrates local foods, animal husbandry, and equestrian events. A production of the Culinary Media Network. www.culinarymedianetwork.com We pay a visit to a Welsh Country Fair in the Gower Peninsula, the first area of the UK to be designated an “Area of Outstanding Natural Beauty”. The fair celebrates local foods, animal husbandry, and equestrian events. A production of the Culinary Media Network. www.culinarymedianetwork.com tag:odeo.com,2009-08-10,24937693 Mon, 10 Aug 2009 12:29:57 -0700 no Culinary Media Network wales, Travelogue, Quick Bites, Gower http://odeo.com/episodes/24931629-CHIC189-Ethiopian-Restaurant CHIC Podcast #189: Ethiopian Restaurant Chef Wook and I talk about all the great happenings in and around CHIC, our beloved school. We visited an Ethiopian restaurant and had a lot of fun. I also had a chance to go to a dinner and movie. The movie was Julie and Julia and the dinner was inspired by the movie. Enjoy! CHIC Podcast #189: Ethiopian Restaurant Chef Wook and I talk about all the great happenings in and around CHIC, our beloved school. We visited an Ethiopian restaurant and had a lot of fun. I also had a chance to go to a dinner and movie. The movie was Julie and Julia and the dinner was inspired by the movie. Enjoy! CHIC Podcast #189: Ethiopian Restaurant Chef Wook and I talk about all the great happenings in and around CHIC, our beloved school. We visited an Ethiopian restaurant and had a lot of fun. I also had a chance to go to a dinner and movie. The movie was Julie and Julia and the dinner was inspired by the movie. Enjoy! tag:odeo.com,2009-08-08,24931629 Sat, 08 Aug 2009 22:52:54 -0700 no Culinary Media Network CHIC, Ethiopian