CPN - ReMARKable Palate Podcast #76

ReMARKable Palate #76: The Emperor of Wine, Part 2

Today we conclude our discussion with celebrated wine critic and journalist Elin McCoy, a columnist for Bloomberg News about her biography The Emperor of Wine: The Rise of Robert M. Parker Jr and the Reign of American Taste, and discuss where she sees the industry going in the future.

Voice Mail: 646-797-3196
Skype: remarkablepalate
remarkablepalate@gmail.com
remarkablepalate.podshow.com

Our new Sponsor: www.GoDaddy.com Use these codes for special discounts at checkout:

palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

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

www.culinarypodcastnetwork.com
food, food podcast, wine, Robert Parker, The Emperor of Wine, Elin McCoy, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - Food Philosophy #38

Food Philosophy #38: The Art of Seduction

Such activities do not always begin in the bedroom; in fact, they often begin at the table. But I'm letting you non-cooks off easy this season, as it's time to let someone else do the cooking while you set the scene.

Featured Recipe: Honeyed Chai Tea

I'll also share some interesting news from Les Halles restaurant in NYC, which is recycling its used cooking oil into a source for biodiesel fuel.

Special Go Daddy discount for Food Philosophy listeners:

10% off your order (code food1)

$5 off orders of $30 or more (code food2)

.COM domains for $6.95 (code food3)

www.godaddy.com


Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Valentine, seduction

CPN - ChefsLine@Five #3

ChefsLine@Five #3: The Perfect Egg for Peeling

Nancy from Belize is looking for some tips on preparing eggs in the shell. Listen to Chef Cary’s recommended process for hard and soft boiling eggs, peeling eggs, and general egg wisdom.

Did you know that Cary is just one of ChefsLine’s team of chefs who respond to home cook’s questions with one-demand, professional cooking advice by phone? Call us to cook while learning with the help of one of our caring chef instructors.

www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, cooking tips, ChefsLine, Culinary Podcast Network, Gilded Fork

CPN - CHIC Podcast #57

CHIC Podcast #57: Student Progress Report

I often think that students find themselves a little turned around about 1/2 way through their program here at our cooking school. They know how to do some things but they are unsure what the rest of their time at school will hold and even worse they can see the light at the end of the tunnel when they will enter the workforce in food service. I talked with two of my current students, Kris Fizer and Glen Gaison about their time here at school and where they found themselves heading. This should be a good indication for students currently in school.


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

CPN - ChefsLine@Five #2

ChefsLine@Five #2: Bean Counting

James is throwing a big bean party! Listen to Chef Adam’s calculations on estimating quantity (24 pounds) and cooking times for this emerging chef from Victoria.

www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, cooking tips, ChefsLine, Culinary Podcast Network, Gilded Fork

CPN - All You Can Eat #29

All You Can Eat #29: Madhur Jaffrey and Oysters

I stroll through Vancouver's Punjabi Market with renowned East Indian cookbook author Madhur Jaffrey and dip into my 'oyster archives'.


www.culinarypodcastnetwork.com
food, food podcast, cooking, Madhur Jaffrey, oysters, All You Can Eat, Culinary Podcast Network, Gilded Fork

CPN - ReMARKable Palate Podcast #75

ReMARKable Palate #75: The Emperor of Wine, Part 1

Today our guest is celebrated wine writer and critic Elin McCoy. She is the wine and spirits columnist for Bloomberg News and Shattered magazine, and for years she was a contributor and editor of Food and Wine Magazine. Today she joins us to speak about her award winning book, "The Emperor of Wine, the Rise of Robert M. Parker Jr. and the Reign of American Taste", which was just released in a trade paperback with additional material not found in the original hardcover edition. This book won the Gourmand World Cookbook Award, and was a finalist for both the James Beard and the IACP awards. Elin and I sat down over a cup of tea on a chilly winter afternoon.

Voice Mail: 646-797-3196
Skype: remarkablepalate
remarkablepalate@gmail.com
remarkablepalate.podshow.com

Our new Sponsor: www.GoDaddy.com Use these codes for special discounts at checkout:

palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

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

www.culinarypodcastnetwork.com
food, food podcast, wine, Robert Parker, The Emperor of Wine, Elin McCoy, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - Food Philosophy #37

Food Philosophy #37: La Banca del Vino

We continue on our exploration of food mecca with our tour of La Banca del Vino, the wine bank of the University of Gastronomy in Pollenzo, Italy. Jonathan, our helpful guide from Part I, not only gave us a tour of the facility, but offered a wonderful tutorial on the varieties of wines from the different regions of Italy.

In other news, my pals at Go Daddy are now sponsoring Food Philosophy, so you can get some great deals on your own piece of the internet:

Go to www.godaddy.com and enter codes food1, food2 or food3 at checkout. Listen for the details!

And if you haven’t seen my Go Daddy commercial, check that out too!

Listener line: (845) 704-7094

Music: Beau Hall (www.beaurocks.com)

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, La Banca del Vino, Slow Food, Italy

CPN - CHIC Podcast #56

CHIC Podcast #56: Externship Coordinator Jeff Sing

An externship comes at the end of a culinary student's term at school. Our externship coordinator, Chef Jeff Sing helps the student find what's best for him or her. I talked with Chef Sing about how students can prepare themselves for this very exciting period in their lives. Listen as we go through the process of making a culinary student into a cook.


www.culinarypodcastnetwork.com
food, food podcast, cooking school, externship, CHIC, Culinary Podcast Network, Gilded Fork

CPN - ChefsLine@Five #1

ChefsLine@Five #1: Turning Down the Heat with Chef Adam

Q: Amy asks: “I have inadvertently added way too much hot pepper flakes to a pot of soup. How do I remove some of the excess heat without starting over?”

A: We’ve all done it! Too much of a too good spice in our soup, stew, or sauce. Listen now to suggestions for reducing the “heat” of your dish. Although 9 times out of 10 you’ll have to cook some more, it’s rare that you’ll need to start it all over again.

www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, cooking tips, ChefsLine, Culinary Podcast Network, Gilded Fork

Welcome ChefsLine@Five to the CPN Lineup

Get the Kitchen Help You Need

We'd love to welcome our friends from ChefsLine to the CPN family. Their ChefsLine@Five podcast offers quick and easy answers to your cooking questions. Ask ChefsLine and receieve a personalized answer by 5 PM, just in time for dinner!

Have you ever been stuck in the middle of a recipe? Did your chocolate touch your peanut butter? Are you eager for a little inspiration for your entertaining menus? Whatever the urgent kitchen matter, ChefsLine is here to save the day!

Recently featured in the Wall Street Journal, ChefsLine is the culinary hotline for home cooks. ChefsLine offers live one-on-one advice with an innovative chef "trainer" so you can create fabulous meals while learning professional cooking techniques.

Cooking and learning with ChefsLine is the fun and practical way to get the help you need in the kitchen, build your cooking skills, and discover new cuisines – and it’s the perfect gift for newlyweds, college students and those neophyte cooks in your life.

PS - You can purchase a subscription to ChefsLine on our Gilded Fork Boutique. Six-month subscription includes: Unlimited calls each month to the culinary hotline, cooking classes with the chef of your choice, and special event invitations. you can even schedule a consultation with Chef Mark!


www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, cooking tips, ChefsLine, Culinary Podcast Network, Gilded Fork

CPN - A Guy, A Girl and a Bottle #37

A Guy, A Girl and a Bottle #37: Kaz Winery

In today's wine podcast we visit the eclectic and eccentric KAZ winery in Kenwood, California. Kaz is the smallest winery open to the public in all of Sonoma county, and is known, at least in wine circles, for the extremely tasty ports that they produce. Kaz also loves to experiment with blends, so the wine lineup changes quite frequently. Only 2000 cases produced each year, spread out over 12 or so different styles, so you certainly won't be finding these bottles on your friends (or your grocer's) shelf.


www.culinarypodcastnetwork.com
food, food podcast, wine, port, Kaz Winery, A Guy A Girl and a Bottle, Culinary Podcast Network, Gilded Fork

CPN - ReMARKable Palate Podcast #74

ReMARKable Palate #74: Canadian Chef Nolan Ledarney

Chef Nolan Ledarney is the Executive Chef to the Canadian Embassy in Tokyo, Japan. He was previously the Executive Chef of the Canadian Embassy in Beijing, China, and is still in his late twenties! He fell in love with the many cuisines of Asia, and expresses it in his culinary explorations, all while showcasing the fine products of Canada. He shares with us his culinary formation, his photography, and his growing love of Asian cuisines.

http://chefledarney.wordpress.com/

Voice Mail: 646-797-3196
Skype: remarkablepalate
remarkablepalate@gmail.com
remarkablepalate.podshow.com

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

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



www.culinarypodcastnetwork.com
food, food podcast, cooking, Nolan Ledarney, umami, Canadian Embassy, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - Food Philosophy #36

Food Philosophy #36: The University of Gastronomic Sciences

Oh, sweet Mecca. What on earth could be more appealing to a gourmand than the University of Gastronomic Sciences (UNISG) in Italy? In a word: nothing. Join me on a tour of the one place on this planet that tugs at my heart strings (and brain cells) like no other as we take a journey through Italy’s history and gastronomy.

Begun as an estate many moons ago, UNISG’s Pollenzo campus is a tribute to food, wine and artisanal production with Jonathan, a second-year student whose knowledge and enthusiasm made our tour delightful despite the cloudy weather.

In Part I we’ll tour the campus and learn its history, then Part II will take us through UNISG’s Wine Bank, which is fulfilling Italy’s mission to showcase and preserve its best winemakers and their precious juices.

(P.S. Our CPN colleague Don Genova of All You Can Eat (allyoucaneat.podshow.com) is spending a year at the Parma campus, so check out his show for highlights from his trip. And yes, I’m insanely jealous.)

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of The Gilded Fork (http://www.gildedfork.com/)

www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, University of Gastronomic Sciences, UNISG, Italy, Piemonte

CPN - CHIC Podcast #55

CHIC Podcast #55: More on Hotels and Externships

Chef John Montanile and I sit down again to talk about our work at the hotels. Our discussion veers a bit to talk more about externships and how to comport yourself at school and a job in the food service industry. Soon we will have the externship coordinator on the show to discuss how students can make the most of their externship.


www.culinarypodcastnetwork.com
food, food podcast, hotel, externship, food service, CHIC, Culinary Podcast Network, Gilded Fork

CPN - All You Can Eat #28

All You can Eat #28: Christmas in Rome and Ingredient Outlook 2007

Hear what I ate in Rome over the Christmas holidays and get some advice from top foodies and what you should be cooking in 2007.


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

CPN - All You Can Eat #27

All You can Eat #27: Talking Turkey

In this episode I talk about how turkeys are raised with three food system researchers, as well as the sustainability of the food supplies we rely on. Meet three researchers from the Faculty of Land and Food Systems at the University of British Columbia.


www.culinarypodcastnetwork.com
food, food podcast, cooking, turkey, sustainability, All You Can Eat, Culinary Podcast Network, Gilded Fork

CPN - ReMARKable Palate Podcast #73

ReMARKable Palate #73: Salmon

We're in the pink this week as we celebrate the Gilded Fork's Monthly Main Ingredient: Salmon. I share our Salmon Dossier with you (everything you always wanted to know about salmon but were afraid to ask), then I go into the kitchen to demonstrate a recipe for Broiled Salmon with a Lemon-Thyme Persillade, plus another quick recipe for an easy party snack (Shrimp and Avocado Canapes).

Welcome to our new listeners from Adam Curry's Podshow on Sirius Stars 102!

Voice Mail: 646-797-3196
Skype: remarkablepalate
remarkablepalate@gmail.com
remarkablepalate.podshow.com

Music this week: "Go Fish" by Big Money Grip and songs by Brian McCrae, from the Podsafe Music Network. music.podshow.com

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



www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, salmon, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - Food Philosophy #35

Food Philosophy #35: Cooking from A to Z - Rye Bread

If you made a New Year's resolution to go low-carb, this is not the show for you! I have decided to ban all diets from my life forever more, so Alex and Zachary are joining me in the kitchen for a little baking -- and that means we're making my favorite, favorite, favorite Seeded Rye Bread recipe.

You can also find this on the Gilded Fork, and it's an adaptation of a recipe from Bernard Clayton's Complete Book of Breads. The book is worth its weight in gold.

Happy baking!

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com)

http://www.culinarypodcastnetwork.com/


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Cooking from A to Z, baking, seeded rye bread

CPN - CHIC Podcast #54

CHIC Podcast #54: Custards

This week it’s just me again, Chef Tom, talking about custards. Specifically I talk about two baked custards, creme caramel and creme brulee. Sometimes people confuse these two beauties of the baking kitchen. This is to help people in my classes especially the one coming up on Monday. Have fun in class!

www.culinarypodcastnetwork.com
food, food podcast, cooking, custard, creme caramel, creme brulee, CHIC, Culinary Podcast Network, Gilded Fork

CPN - Hungry Magazine #29

Hungry Magazine #29: Eat Like a Rock Star

What do Axl Rose, UB40, and Paul McCartney have in common? Debra Sharpe cooked for them all at one time. Sharpe, still a caterer to rockstars, set down roots in Chicago in the early ’90’s, and opened a slew of restaurants, including long running Feast in Bucktown. She currently relaunched her Cru Cafe and Wine bar and opened up another branch of her successful Goddess and the Grocer store. In this podcast we talk about the secrets of food entrepreneurship, rock star food predilections, and her early career as a journalist working the death beat in Australia’s Coroners Court.

www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, Debra Sharpe, Hungry, Culinary Podcast Network, Gilded Fork

Special Announcement: Our Sirius Radio Debut!

Beginning January 4th, 2007, Food Philosophy and ReMARKable Palate will be broadcast in a weekly Thursday slot on Sirius Stars 102.

The shows are now part of PodShow's Sirius lineup, and will air at 9:30 PM PST, immediately after Adam Curry's Daily Source Code.

See you on the radio!

gilded fork, Culinary Podcast Network, Food Philosophy, ReMARKable Palate, Sirius Radio, Adam Curry, PodShow

CPN - ReMARKable Palate Podcast #72

ReMARKable Palate #72: Senegalese food at Baobab in Harlem

My Liberian friend Dawn Padmore is introducing me to the foods of West Africa: We start at Baobab restaurant on 116th St. in Harlem for Senegalese food. We speak with Madame Diobe Diop, owner of Baobab. We sample a range of dishes, from lamb in peanut sauce, to Senegalese couscous, mustard grilled fish, and Baobab juice. Dawn also explains the use of palm oil in West Africa and we have a tasting. I also read some legends of why the Baobab tree looks the way it does.

Baobab Restaurant: 120 W. 116th St. between Lenox and 5th Ave., NYC 212-864-4700

Voice Mail: 646-787-3196
Skype: remarkablepalate
remarkablepalate@gmail.com
remarkablepalate.podshow.com

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

www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, Senegal, Senegalese food, Baobab, West Africa, ReMARKable Palate, Culinary Podcast Network, Gilded Fork