CPN - ReMARKable Palate Podcast #54

ReMARKable Palate #54: Chef Wes Martin on Music, Food Styling, and working as a TV Chef

Chef Wes Martin has taken an unorthodox path in the food business. From waiting tables while studying music in College, to writing cookbooks and styling food for photo shoots, Chef Wes has forged his own path. Food styling brought him into the television business, where he has worked with many of the chefs you know from The Food Network, and he is now entering his second season as head chef of the Martha show, where he can be seen each day preparing the recipes Martha Stewart demonstrates on the program.

Also, we hear some Sweet Indulgences from our friends at the Inwood Farmer's Market!

Theme Music: "Can't Hold It Down", by Andy Sullivan. www.andysullivan.com

Voice Mail line: 1-646-797-3196
skype: remarkablepalate

The ReMARKable Palate Podcast: A production of The Gilded Fork. www.gildedfork.com


www.culinarypodcastnetwork.com
food, food podcast, cookbook, food styling, Wes Martin, Martha Stewart, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - Eat Feed #54

Eat Feed # 54: Portable Food

Kavita Sreedar, founder of Annadaata, explains the philosophy behind her food delivery services and details the office lunches from north and south India that she provides around the Bay Area. Then, Yvonne Lockwood, the curator of Folklife in the Michigan Traditional Arts Program at the Michigan State University Museum, introduces us to the history of the pasty in Michigan's Upper Peninsula and offers some advice on getting a good pasty in the UP today.

www.culinarypodcastnetwork.com
food, food podcast, cooking, portable food, pasties, Eat Feed, Culinary Podcast Network, Gilded Fork

CPN - Food Philosophy #18

Food Philosophy #18: More Vanilla Indulgence

I couldn't help it. I needed one more round of vanilla to satiate my palate and feed my need for Sweet Indulgence, so off to the kitchen we go to prepare the latest Pastry Princess creation, Vanilla Pancakes with Broiled Vanilla Plums. (And yes, I forgot something this time, too -- but remembered just in time to finish the recipe!)

Theme Music: Super Hot Lady Cop by Beau Hall and Grapes by Evan Stone

The Food Philosophy podcast is a production of The Gilded Fork.


food, food podcast, recipe, vanilla, pancakes, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo

CPN - CHIC Podcast #35

CHIC podcast #35: Chef Jim DeWan on Food Writing

Chef Jim De Wan has written for many different publications and most recently writes for the Chicago Tribune on aspects of food. He was one of my students years ago and I find his style singular. He and I sat down to talk about food writing. We did talk about that but I got so much more about Chef Jim himself. See what you think.

www.culinarypodcastnetwork.com
food, food podcast, food writing, Jim De Wan, CHIC, Culinary Podcast Network, Gilded Fork

CPN - Cuisine From Spain #12

Cuisine From Spain #12: Marinara Clams and Padrón Peppers

Marinara Clams: There are many variations on this recipe, depending where you have it. Sometimes it has a light green sauce if it is made with parsley, or red if you use paprika, in which case it can be either spicy if you use hot paprika, or mild if you use sweet paprika. Any of these combinations is delicious but I have a particular preference for the mild red one, which is the one described below.

Padron Peppers: These small green peppers come from Galicia but can be found in markets all around Spain and are delicious to have as a tapa. There is a Spanish saying which goes “Pimientos del padrón some are hot and some are not” - usually they are not spicy, but every now and again you find a real scorcher that can bring tears to your eyes (or in Marina’s case cause hiccups)!

www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, marinara clams, padron peppers, Cuisine From Spain, Culinary Podcast Network, Gilded Fork

CPN - ReMARKable Palate Podcast #53

ReMARKable Palate #53: Chocolate Indulgences

Chef Mark interviews Chocolatiers who love what they do at the Fancy Foods Show. Chocolate, the "Food of The Gods" seems to be the food of the people, as well! We also kick off our month of Sweet Indulgences, and hear about the favorite guilt-free indulgences of some folks in a local pub.

Share your indulgences with us at www.alifemuchsweeter.com

www.annasheachocolates.com
www.chocolatebar.com
www.kokologo.com
www.yummiecookies.com


Theme Music: "Can't Hold It Down", by Andy Sullivan. www.andysullivan.com

Voice Mail line: 1-646-797-3196
skype: remarkablepalate

The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com


www.culinarypodcastnetwork.com
food, food podcast, chocolate, A Life Much Sweeter, sweet indulgence, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - Eat Feed #53

Eat Feed #53: August in Season

Charles Martell joins us again, this time to discuss his work to preserve Gloucestershire plums and why it's important to encourage interest in local varieties. Then, we celebrate the birthday of Julia Child by cracking open our copy of Mastering the Art of French Cooking, Volume One and throwing a dinner party in Julia's honor.

www.culinarypodcastnetwork.com
food, food podcast, cooking, Gloucestershire plums, Julia Child, Eat Feed, Culinary Podcast Network, Gilded Fork

CPN - Food Philosophy #17

Food Philosophy #17: Intoxicating, Scandalous Vanilla

Forget every rumor you've ever heard that vanilla is bland, boring or otherwise uninteresting -- the Vanilla Queen, Patricia Rain (owner of The Vanilla.COMpany), is here to tell us why those characteristics are exactly wrong. Not only is it one of the most difficult plants to grow, but vanilla also has a sordid past -- and one that might surprise you, for it isn't just the little bean's intoxicating, titillating scent that makes it so expensive.

Patricia Rain's books, The Vanilla Chef and Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance are available in the Gilded Fork Boutique.

www.vanilla.com
Share your sweet indulgence at A Life Much Sweeter

Theme Music: Super Hot Lady Cop by Beau Hall, Grapes by Evan Stone

The Food Philosophy podcast is a production of The Gilded Fork.


food, food podcast, sensuality, vanilla, Patricia Rain, sweet indulgence, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo

CPN - Simply Ming #24

Simply Ming #24: Wine 101

Chef Ming Tsai shows you how to open a bottle of wine.


www.culinarypodcastnetwork.com
food, food podcast, wine, corkscrew, Ming Tsai, Simply Ming, Culinary Podcast Network, Gilded Fork

CPN - CHIC Podcast #34

CHIC Podcast #34: Nutrition and Whole Grains

Pat Plavcan and Holly Maloney are our nutrition teachers and they sat down with me to talk about whole grains and how they can drastically affect our diet. It's a lively discussion as usual. These women are great! Enjoy the whole grains.


www.culinarypodcastnetwork.com
food, food podcast, cooking, nutrition, whole grain, CHIC, Culinary Podcast Network, Gilded Fork

CPN - Hungry Magazine #22

Hungry Magazine #22: Cheap Wine, Oh So Fine

This week I sit down with Cameron Hughes, the man some folks are dubbing the robin hood of wine. Hughes owns no vineyards, makes no wine, but he has an inside connection to some of the best wineries that do. The way the model works is many top wineries produce wine that either doesn’t fit in to their profile or they make too much of a wine. That’s where Hughes steps in. He buys up the excess lots and then markets them under his own label and sells them direct on his website or through Costco. Because Hughes bypasses traditional middle men and marketing fees, he’s able to offer incredible wines for about $10 bucks.

www.culinarypodcastnetwork.com
food, food podcast, cooking, wine, Cameron Hughes, Hungry, Culinary Podcast Network, Gilded Fork

CPN - ReMARKable Palate Podcast #52

ReMARKable Palate #52: Clayton Farmer's Market

I visit with Julie Ridlon who takes me through the wonderful offerings on hand at the Clayton Farmer's Market in St. Louis, which she founded 7 years ago. We visit with farmers who have Calhoun peaches, heirloom tomatoes, eggplant, torpedo onions, corn, hydroponically grown salad mix, dilly beans and a variety of pickled vegetables. Kamp's Peach Orchard, Silent Oaks Farms, St. Louis University Nutrition Dept., Biver Farms.

Theme Music: "Can't Hold It Down", Andy Sullivan. www.andysullivan.com

Voice Mail line: 1-646-797-3196
skype: remarkablepalate

The ReMARKable Palate Podcast, a Production of The Gilded Fork. www.gildedfork.com


www.culinarypodcastnetwork.com
food, food podcast, cooking, St. Louis, farmer's market, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - All You Can Eat #21

All You Can Eat #21: Queens of the Barbecue

This week, more about barbecue, featuring three 'queens of the 'cue'!

“Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.” - James Beard


www.culinarypodcastnetwork.com
food, food podcast, cooking, barbeque, Pacific Palate, All You Can Eat, Culinary Podcast Network, Gilded Fork

CPN - Food Philosophy #16

Food Philosophy #16: Taste of the Nation Hudson Valley

At last, Taste of the Nation (www.tasteofthenation.org) has returned to the Hudson Valley, and I can think of nowhere more appropriate for it to be showcased than at the Culinary Institute of America (www.ciachef.edu). Created by Share Our Strength (www.strength.org), this wonderful nationwide fundraiser supports anti-hunger programs and unites the efforts of those of us who believe that food is more than just a profession -- as we feed others for a living, we strongly believe that no human being should go hungry, whatever the circumstances. Join me as I taste my way through the rooms of the CIA with Tara, one of my best friends (and an affable partner in crime).

Following are the highlighted tastings from our adventure:

Café Saint-Ex (www.saint-ex.com)
Captain Lawrence Brewing Company (www.captainlawrencebrewing.com)
Keegan Ales (www.keeganales.com)
Gendron Catering (www.gendroncatering.com)
The Artist's Palate (www.theartistspalate.biz)
Zola (www.zoladc.com)
Warwick Valley Winery (www.wvwinery.com)

Theme Music: Super Hot Lady Cop by Beau Hall, Grapes by Evan Stone

The Food Philosophy podcast is a production of The Gilded Fork.


food, food podcast, Hudson Valley, Taste of the Nation, Share Our Strength, Culinary Institute of America, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo

CPN - Eat Feed #52

Eat Feed #52: Meat

Jay Selman of Grape Radio shares his passion for smoking and talks us through a home set-up and walks us through smoking a beef brisket. Then, EatFeed's own MiaLittlejohn heads to Chicago's Paulina Meat Market where she revives interest in working with a good butcher and gets expert advice on selecting meat.

www.culinarypodcastnetwork.com
food, food podcast, cooking, meat, butcher, Eat Feed, Culinary Podcast Network, Gilded Fork

CPN - Cuisine From Spain #11

Cuisine from Spain # 11: Pollo al ajillo (Garlic chicken)

The secret of this recipie is the mixture of the crispy chicken skin and roasted garlic.


www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, garlic chicken, pollo al ajillo, Cuisine From Spain, Culinary Podcast Network, Gilded Fork

CPN - CHIC Podcast #33

CHIC Podcast #33: Food in Movies

Food and movies go together well. There's passion, hard work, release and consequences that go with both. Chef John Fuente and I talk about food in movies and how they have affected us. You may be surprised at some of our choices. Feel free to add your own by writing us at tbeckman@chicnet.org.

www.culinarypodcastnetwork.com
food, food podcast, cooking, movies, food in movies, CHIC, Culinary Podcast Network, Gilded Fork

CPN - Jim's Kitchen #37

Jim's Kitchen #37: Chefs & Champagne 2006

At the Annual Fundraiser for The James Beard Foundation at the Wolffer Estate Vineyards in the Hamptons, Jim catches up with this year's guest of honor Thomas Keller(The French Laundry-San Francisco, Per Se- New York) and others. Listen in to the voices of this 20 year old event which brings together some of the leading wine makers, chefs and other culinarians, including the newly appointed President of the Foundation Susan Ungaro. Today's Recipe: Jim helps you take the fear and worry out of The Basic Souffle. Simple and delicious.


www.culinarypodcastnetwork.com
food, food podcast, champagne, Thomas Keller, James Beard, Jim's Kitchen, Culinary Podcast Network, Gilded Fork

CPN - Simply Ming #23

Simply Ming #23: Supreme Technique: Citrus

Chef Ming Tsai shows you how to use the supreme technique on oranges and lemons.


www.culinarypodcastnetwork.com
food, food podcast, cooking, supreming oranges, Ming Tsai, Simply Ming, Culinary Podcast Network, Gilded Fork

CPN - Eat Feed #51

Eat Feed #51: Amuse-Bouche: Barbecue

Steven Raichlen, author of Raichlen on Ribs, Ribs, Outrageous Ribs and The Barbecue!Bible, talks to us about the differences between barbecue and grilling and explores styles and methods around the world, from Turkish shish kebabs to Indian tandoori to Thai satay.

www.culinarypodcastnetwork.com
food, food podcast, cooking, amuse bouche, barbecue, Eat Feed, Culinary Podcast Network, Gilded Fork

CPN - ReMARKable Palate Podcast #51

ReMARKable Palate #51: Paleocuisineology and the foods of Lewis and Clark

Chef Mark catches up with Mary Gunderson, author of The Food Journal of Lewis and Clark: Recipes for an Expedition at the National Conference of the US Personal Chef Association in St Louis. From Buffalo meat to prairie plums, boudin blanc to prairie turnips, she describes the planning, the discovery of new ingredients, and the unique role of Sacagawea in this unique journey, as well as how she developed some of the recipes in the book.

www.historycooks.com

Theme Music: "Can't Hold It Down", by Andy Sullivan. www.andysullivan.com

Voice Mail line: 1-646-797-3196
skype: remarkablepalate

The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com

www.culinarypodcastnetwork.com
food, food podcast, cooking, Mary Gunderson, paleocuisineology, recipe, Lewis and Clark, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - Culinary Roundtable #4

Culinary Roundtable #4: The Food of Northern Spain

This week we’re talking about the foods of Spain. While many Americans may be familiar with Paella, Gazpacho and Rioja, there’s more to Spain than just these dishes. We speak about the foods and culture of the Northern provinces, Galicia, Asturias, Cantabria and the Basque Country. We're joined by Marina Diez and Ben Curtis of Cuisine From Spain, Ryan Opaz from Catavino, and hosted by Chef Mark Tafoya of the ReMARKable Palate Podcast.

So pour a chilly Sangria, pull up a chair, and join is for what promises to be a lively discussion.

www.culinarypodcastnetwork.com
food, food podcast, cooking, Spain, Spanish food, Culinary Roundtable, Culinary Podcast Network, Gilded Fork

CPN - Eat Feed #50

Eat Feed # 50: Seafood at the Seaside

Brooke Dojny, author of Dishing Up Maine: 165 Recipes that capture Authentic Down East Flavors and The New Ingland Clam Shack explains the nomenclature of New England eateries and gives us a tour of the region's best dishes. Joe Carlin, assistant editor of the Oxford Encyclopedia on Food and Drink in America, takes a break from working on his book on the history of the clam in the United States to talk about the cultural and culinary importance of this humble shellfish. And Sandy Oliver tells us how to plan a clambake.

www.culinarypodcastnetwork.com
food, food podcast, cooking, seafood, clambake, Eat Feed, Culinary Podcast Network, Gilded Fork

CPN - Hungry Magazine #22

Hungry Magazine #22: It's All Greek

This week we try something different, with a little reporting piece on the history of greek restaurant staples the Gyro and Flaming Saganaki. Flaming Saganaki, Opa, and the whole theatrical production was invented in Chicago on Halsted St in the 1960’s at the Parthenon. The Parthenon also played a role in popularizing the Gyro in Chicago by giving it away as sort of a free amuse course in the late sixties.

www.culinarypodcastnetwork.com
food, food podcast, Greek, gyro, Chicago restaurants, Hungry, Culinary Podcast Network, Gilded Fork

CPN - CHIC Podcast #32

CHIC #32: Chefs on Servers & Tipping

How much do you tip? None of my business, I know, but do you know how much to tip. Why do we tip? How can we get better served when we dine in a restaurant? Chef John Fuente and I talked about servers, tipping and restaurant etiquette and learned some things about ourselves.

www.culinarypodcastnetwork.com
food, food podcast, cooking, chefs, tipping, CHIC, Culinary Podcast Network, Gilded Fork

CPN - All You Can Eat #20

All You Can Eat #20: Barbecue

The theme of this week's show is barbecue, and features interviews with Anita Stewart of The World's Longest Barbecue and Ron Shewchuk, author of Planking Secrets.


www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, barbecue, Pacific Palate, All You Can Eat, Culinary Podcast Network, Gilded Fork

CPN - ReMARKable Palate Podcast #50

ReMARKable Palate #50: 50th Show Extravaganza!

Chef Mark celebrates 50 episodes of the podcast with a look back at some of the highlights from this first year, and plays shout outs and well-wishes from listeners and fellow podcasters. From guest recipes, food films, lunch tips and market soundseeing tours, to interviews with chefs, farmers, producers and ethnocuisine experts, Mark plays clips from some of the best moments of the last year.

Theme Music: "Can't Hold it Down", Andy Sullivan. www.andysullivan.com
"Happy Birthday", by Craymo from the Podsafe Music Network
"Viva Remarkably Mark", by John Ong. www.onglinepodcast.com

Voice Mail line: 1-646-797-3196
skype: remarkablepalate

The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com

www.culinarypodcastnetwork.com
food, food podcast, cooking, anniversary, 50th show, personal chef,ReMARKable Palate, Culinary Podcast Network, Gilded Fork