CPN - ReMARKable Palate Podcast #80

ReMARKable Palate #80: Benvenuto Brunello!

Today I take you along for the ride as I visit the tasting room at the Benvenuto Brunello event that took place in late January here in New York City. More than 50 producers came from the heart of Tuscany to share their latest bottling of Brunello di Montalcino, previewing the 2002 vintage, which is available in stores now, and a limited selection of 2001 riservas. I spoke with several producers, as well as the director of the consortium.

www.consorziobrunellodimontalcino.it
www.castellobanfi.com
www.ruffino.com
www.borgomonastero.com
www.cinellicolombini.it

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

Sponsors:
Folgers Gourmet Selections: Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

Barilla Pasta: Download your FREE Pasta Lovers' Cookbook at www.pastaloverscookbook.com, and Barilla will donate $1 on your behalf to America's Second Harvest, the Nation's Food Bank Network.

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

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



www.culinarypodcastnetwork.com
food, food podcast, wine, wine+podcast, Brunello, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - Culinary Roundtable #7

Culinary Roundtable #7: What's Going on in Wine?

Our Culinary Roundtable panelists this episode are Joe and Pam Carpenter of A Guy, A Girl, and a Bottle Wine Podcast, Jennifer Iannolo of the Food Philosophy Podcast, and hosted by Chef Mark Tafoya of the ReMARKable Palate Podcast. We cover the ZAP Zinfandel festival, Pinot Noir tastings, adn the Benvenuto Brunello unveiling, and we share our tips for fun and stress-free tastings at home.

Sponsor: Barilla Pasta - Download your FREE Pasta Lovers' Cookbook at www.pastaloverscookbook.com, and Barilla will donate $1 on your behalf to America's Second Harvest, the Nation's Food Bank Network.

Music: "Byron's Got the Time" by Family Groove Company. Find it on the Podsafe Music Network at music.podshow.com


www.culinarypodcastnetwork.com
food, food podcast, wine, wine podcast, Culinary Roundtable, Culinary Podcast Network, Gilded Fork

CPN - A Guy, A Girl and a Bottle #39

A Guy, a Girl, and a Bottle Wine Podcast #39: ZAPPed Again!

A few weeks ago we attended the ZAP Festival (www.zinfandel.org), a.k.a the Zinfadel Advocates & Producers Festival in San Francisco, this festival is completely out of control. To give you an idea of how big this event is, there were approximately 9,000 attendees, 273 wineries, and 550 wines featured, if you were to hit every single one, and even if you didn't actually consume the wine but only swirled the wine in your mouth they still would have to haul you out on a wheel barrow. Oh yeah, did I mention the 1,500 pounds of cheese?

We really enjoy going the ZAP festival, but it can be a bit overwhelming which is why
it is a good idea to look in the program pick the producers that your interested in trying and just go for it (it also helps make the decision process easier if there is a sexy beautiful girl pouring the wine). If you are planning a trip out to wine country next year and Zinfadel is a favorite of yours I think you should definitely consider planning it around this 4-day extravaganza event in late January, you will not be disappointed!

Well, because there was no way Joe and I was able to taste all the wines and talk about it, we decided to change things up a bit on this show and we simply recorded random bits and pieces from the show floor. We hope that you like it, we will return to the regular format for the next show. Of the wines we tried, we picked some of our favorites, such as:

Brown Estate Vineyards - www.brownestate.com (a favorite from last year)
Barefoot Cellers - www.barefootwine.com (another favorite from last year and has become a regular at meal times at the guy and girl family dinners). I love these guys because their booth was fun, and they knew how to draw a crowd, believe it or not Elvis is apparently not dead.
Javalina Leap Vineyard & Winery www.javelinaleapwinery.com here is where they had the beautiful girl pouring the wine but this wine was not just a pretty face it was down right amazing. If you can get your hands on a bottle, check it out for sure.
Frank Family Vineyards - www.frankfamilyvineyards.com We don't want to say too much about these guys because they are going to be featured in an upcoming episode, so stay tuned!

Our Artist featured this week is Black Lab, and the song is Ectasy. You can find more music from them along with other great artists on the Podsafe Music Network http://music.podshow.com.

Sponsorship provided by Folgers. Get your free gourmet samples at www.folgers.com/podshow

www.culinarypodcastnetwork.com
food, food podcast, wine, Wine Blogging Wednesday, wine podcast, A Guy. A Girl, and a Bottle, Culinary Podcast Network, Gilded Fork

CPN - CHIC Podcast #61

CHIC Podcast #61: Questions and Surveys

This week we tackle more questions from listeners and students and sometimes both. Feel free to add to the dialogue by posting your own questions. E-mail me to find out more about food. We also take a survey: What is your food guilty pleasure? I walk around campus to find out what people are eating when nobody is looking.

How do you make flaky pie dough?
How is meringue made?
Why do recipes often say to oil and flour the pans?
Is baking a finite craft like mathematics?
What's the difference between straight caramel and caramel sauce?
What exactly happens when yeast makes dough rise?
When is a dough overmixed?


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

CPN - All You Can Eat #31

All You Can Eat #31: Popcorn and Chinese New Year

Tune in for a stroll through Vancouver's Chinatown and listen to my taste panel choose the best microwave popcorn as you get ready for your Academy Awards parties!

I am pleased to have three sponsors on my podcast this week, Folgers Coffee, Barilla Pasta, and web services provider GoDaddy.com.

To download the free cookbook I mentioned from Barilla, go to www.pastaloverscookbook.com.

For free samples of Folgers Gourmet Selections coffee, visit www.folgers.com/podshow. While quantities last, act soon!

And to take advantage of GoDaddy.com offers such as 10 percent off any order, use this code when you check out: eat1

www.culinarypodcastnetwork.com
food, food podcast, popcorn, Chinese New Year, All You Can Eat, Culinary Podcast Network, Gilded Fork

Chef Mark featured at Fast Company

Fast Company magazine has featured the ReMARKable Palate Podcast as one of the "12 podcasts you should be listening to", and included me in one of their distinctive Fast Company slideshows. I'm honored to be counted among BBC's Digital Planet, Uncensored Blues, Robert Scoble's Scobleshow, Harvard Business Review's Ideacast, and Doctor's Without Borders.

12 Podcasts for the Creative Class

Here are 12 must-listen-to podcasts for creative knowledge workers--those entrepreneurial spirits who start and staff the most innovative, fast-growing companies.

The creative class -- the nebulous, but much bally-hooed, demographic made up of knowledge workers, intellectuals, and artists -- constitutes an increasing portion of the American workforce. Social scientist Richard Florida, who gave the group its moniker, sees the rise of the creative class as a powerful force that is shaping the economies of post-industrial cities. Yet, today many members of the creative class can live and work anywhere, thanks to home-office technology and the Internet. Working as freelancers, researchers, or in Internet-related fields, the creative class is spreading beyond communities, like Austin or Seattle, that are typically associated with the demographic. Whether they live in Ellsworth, Maine, or Peoria, Illinois, creative professionals still look for ways to satisfy their artistic and technological interests. In towns without Universities or symphonies, the creative class can now go online to find intellectual and cultural enrichment. Here are twelve podcasts designed for the eclectic tastes of the creative class:



For the chef: ReMARKable Palate

This podcast, part of the Gilded Fork's Culinary Podcast Network, is hosted by personal chef Mark C. Tafoya. Besides sharing recipes, Tafoya interviews chefs, food writers, and gourmets, and takes listeners behind the scenes of popular restaurants.

food, food podcast, cooking, recipe, food, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - ReMARKable Palate Podcast #79

ReMARKable Palate #79

Happy Chinese New Year! I was invited to a special beer and food pairing luncheon to celebrate the Chinese New Year, the year of the Golden Boar, with Harbin Lager at Tao restaurant in New York City. After the meal, I spoke with master brewer George Reisch, who sat down with me and explained in greater detail the process of lagering, the unique Chinese QinDao Duhau hops, and his heritage as a brewer. (You can hear the actual luncheon on Culinary Roundtable #6) We'll finish today with a recipe for Baked Pasta with Zucchini and Mozzarella.

Music: "Go Fish" by Big Money Grip, "Black Coffee" by Stefanie Harger, "Byron's Got the Time" by Family Groove Company, from the Podsafe Music Network. music.podshow.com

Sponsors:
Folgers Gourmet Selections: Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

Barilla Pasta: Download your FREE Pasta Lovers' Cookbook at www.pastaloverscookbook.com, and Barilla will donate $1 on your behalf to America's Second Harvest, the Nation's Food Bank Network.

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

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

www.culinarypodcastnetwork.com
food, food podcast, beer, Chinese New Year, Harbin Lager, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - ChefsLine@Five #6

ChefsLine@Five #6: Cooking Prime Rib 101

Listen now to ChefsLine Chef Sara Gibb describe, step-by-step, how to cook prime rib perfectly. Here is a link to her recipe for Prime Rib with Wine Au Jus.

Carol from Chicago asks: “Happy Holidays. Can you tell me the right way to cook prime rib? Thank you.”

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

CPN - Food Philosophy #41

Food Philosophy #41: Lunch with Jean-Louis Part II

Well, you heard Part I, but Part II is where the wine has started to...seep in...and some interesting matters come to light, including a very frank discussion about one particular celebrity chef, the philosophy of dieting, and (bien sur) port and other tasty beverages.

www.restaurantjeanlouis.com

Sponsors:

Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order

Barilla Pasta Lovers Cookbook (www.pastaloverscookbook.com)
Download the cookbook for free and Barilla will donate $1 to America's Second Harvest

Folgers Gourmet Selections (www.folgers.com/podshow)
Get a free sample of Folgers Gourmet Selections while supplies last

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, chef, Jean-Louis Gerin

CPN - CHIC Podcast #60

CHIC Podcast #60: Sommelier, Mike Willison

This week I talk with one of our newest instructors, Mike Willison. Mike has embarked on a journey that will make him a Master Sommelier. He has finished the first part of a four part degree. We talk about his career, food service and of course wine. Thanks for listening!

www.culinarypodcastnetwork.com
food, food podcast, wine, sommelier, Mike Willison, CHIC, Culinary Podcast Network, Gilded Fork

CPN - Culinary Roundtable #6

Culinary Roundtable #6

We're back! The foodcasters will be back in full swing with new episodes in the coming weeks, but today it's just me, Chef Mark, with a literal roundtable. I was invited to a special beer and food pairing luncheon to celebrate the Chinese New Year, the year of the Golden Boar, with Harbin Lager at Tao restaurant in New York City. A group of food journalists enjoyed each other’s company, as well as the knowledge and expertise of master brewer George Reisch, who gave us a great lesson in brewing, tasting beers, and pairing them with foods. You get to listen in on the meal today!

Sponsor: Barilla Pasta - Download your FREE Pasta Lovers' Cookbook at www.pastaloverscookbook.com, and Barilla will donate $1 on your behalf to America's Second Harvest, the Nation's Food Bank Network.

Music: "Byron's Got the Time" by Family Groove Company. Find it on the Podsafe Music Network at music.podshow.com


www.culinarypodcastnetwork.com
food, food podcast, beer, beer and food pairing, Harbin Lager, ReMARKable Palate, Culinary Roundtable, Culinary Podcast Network, Gilded Fork

CPN - ChefsLine@Five #5

ChefsLine@Five #5: Caramel Troubles

Mia from Colorado Springs is having some difficulty with curdling milk in her caramel. Listen now to Chef Adam’s suggestions on preparing a great, smooth caramel sauce.

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

CPN - ReMARKable Palate Podcast #78

ReMARKable Palate #78: Chef Bun Lai of Miya Sushi

This week we’re doing a little kitchencasting, making Ginger Glazed Carrots with Macadamia Nuts, but first we’ll chat with Chef Bun Lai, owner of Miya Sushi, an innovative restaurant in New Haven, CT. Chef Lai is taking traditional Japanese food and turning it on it's head with his own twists, using Meditteranean and even Mexican ingredients combined with Eastern techniques and presentations. Finally, we’ll hear from a listener who’s been quite busy in the kitchen, and who is inspired by our Culinary Podcast Network shows.

www.myspace.com/miyassushi

Music: "Go Fish" by Big Money Grip, "Black Coffee" by Stefanie Harger, "Zing Zing" by Roadside Attraction, from the Podsafe Music Network. music.podshow.com

Sponsors:
Folgers Gourmet Selections: Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

Barilla Pasta: Download your FREE Pasta Lovers' Cookbook at www.pastaloverscookbook.com, and Barilla will donate $1 on your behalf to America's Second Harvest, the Nation's Food Bank Network.

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

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

www.culinarypodcastnetwork.com
food, food podcast, cooking, sushi, Miya Sushi, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - A Guy, A Girl and a Bottle #38

A Guy, a Girl, and a Bottle Wine Podcast #38: Wine Blogging Wednesday #30

We are getting back in the swing of things and after the ZAP festival in San Francisco, we caught with an old friend, Tim Elliot of Winecast who coincidentally is hosting this month's Wine Blogging Wednesday. This month's challenge is much easier than the last time Tim hosted a WBW, and the theme this time around is New World Syrahs. (New World refers to areas that are relatively new to the wine making world. This includes the Americas, as well as New Zealand and Australia.)

Our choice is the 2005 Little Penguin Shiraz.

Sponsorship provided by Folgers. Get your free gourmet samples at www.folgers.com/podshow

www.culinarypodcastnetwork.com
food, food podcast, wine, Wine Blogging Wednesday, wine podcast, A Guy. A Girl, and a Bottle, Culinary Podcast Network, Gilded Fork

CPN - All You Can Eat #30

All You Can Eat #30: Cheese and More Cheese

This week's All You Can Eat is all about cheese. The podcast begins with a visit to a Parmigiano-Reggiano cheese plant near Parma, Italy, then shifts to the basement of British Columbian artisan cheese maker Hilary Abbott.

Then you'll hear from cheese making consultant Peter Dixon on a bit of the history of the artisan cheese industry in America, how it nearly died out , and how it is now experiencing a resurgence.


www.culinarypodcastnetwork.com
food, food podcast, cheesemaking, cheese, Parma, All You Can Eat, Culinary Podcast Network, Gilded Fork

CPN - CHIC Podcast #59

CHIC Podcast #59: Checking the Mailbag

This week I am podcasting alone again. I took some time to answer some listener mail. The questions are below. I really want to thank my students and listeners for the great questions. I also added a song for today?s show, Anne Farnsworth with a song entitled, ?Saturday Morning?. I hope you like it and the show.

Why do some doughs have be risen 2-3 times before you proof them?

How do you make monkey bread?

Why do we use the word bake for baking versus roasting on the culinary side? They are both dry heat methods for cooking.

How do you make compound butter for the pastry kitchen?

How do you get swirls in bread and cakes?

How do you make lemon meringue pie?

How do you make pastries so pretty?

What are the correct temperatures for baking?

What is the difference between baking soda and baking powder?

www.culinarypodcastnetwork.com
food, food podcast, cooking, listener email, baking, CHIC, Culinary Podcast Network, Gilded Fork

CPN - ChefsLine@Five #4

ChefsLine@Five #4: Marble Countertops for the Pastry Chef

Christine from Glen Ridge is installing a marble counter-top. Hooray! The question is: “should the marble be honed or polished for maximum dough-making ease?” Listen now to Jenn’s survey of ChefsLine pastry chefs.

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

CPN - Food Philosophy #40

Food Philosophy #40: Virtual Pinot Noir Tasting

In this special episode of Food Philosophy, Rosina Tinari Wilson and I are conducting a bi-coastal, international, simultaneous wine tasting with wines from the upcoming Pinot Noir Summit in San Francisco. Get a sneak preview of the top-rated wines in our first virtual tasting session. Grab a few bottles from the list below and join us!

Featured Pinot Noirs:
Buena Vista 2005 (California)
Sonoma Coast Vineyards 2004 (California)
TR Elliott 2004 (California)
Laetitia 2005 (California)
Erath 2004 (Oregon)
Kawarau Estate 2004 (New Zealand)

Special thanks to Barbara Drady of Affairs of the Vine (www.affairsofthevine.com)!

Pinot Noir Summit:
February 10, 2007
12:00 PM to 7:30 PM
The Officers' Club
1 Fort Mason, San Francisco, CA
http://www.affairsofthevine.com/pn_summit.html

Sponsors:

Barilla Pasta: Celebrity Pasta Lovers Cookbook
Free download www.pastaloverscookbook.com
$1 from every download will be donated to America's Second Harvest

Go Daddy:
www.godaddy.com
10% off your order with code food 1
$5 off orders of $35 or more with code food 2
.COM domains for $6.95 with code food 3

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

CPN - ReMARKable Palate Podcast #77

ReMARKable Palate #77: Choucroute

To ward off the winter cold, I attended the 8th Annual Choucroute "Halles" of Fame dinner at Les Halles Restaurant in NYC with Jennifer. We spoke with owner Phillipe LaJaunie about how this simple dish brings people together, and celebrates the culture and conviviality of Alsace. We also speak with Jean-Claude Baker, son of Josephine Baker and owner of Chez Josephine Restaurant, and his "sister" in entertainment, the legendary Lilliane Montevecchi.

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

Sponsors:
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

Folgers Gourmet Selections: Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

Barilla Pasta: Download your FREE Pasta Lovers' Cookbook at www.pastaloverscookbook.com, and Barilla will donate $1 on your behalf to America's Second Harvest, the Nation's Food Bank Network.

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, choucroute, Les Halles, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - Food Philosophy #39

Food Philosophy #39: Lunch with Jean-Louis

My dear friend and master chef Jean-Louis Gerin (zee big bad Beard Award winner) invited me to lunch at Opia in New York, where we got to discuss his new artisanal spiced chocolates, his chocolate body paint/spatula combo, and masculinity/femininity in the U.S. vs. Europe. There is never a dull moment when Jean-Louis is around, so this is one of the most engaging (and fun!) chef conversations I’ve ever had.

http://www.restaurantjeanlouis.com/
http://www.opiarestaurant.com/

Featured sponsors:

Barilla Pasta Lovers’ Cookbook
http://www.pastaloverscookbook.com/
For each cookbook downloaded (free through Feb. 28), Barilla will donate $1 to America’s Second Harvest

Go Daddy
http://www.godaddy.com/
Save 10% on your entire order with code “food1” (enter at checkout)

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, Jean-Louis Gerin, chef, seduction, chocolate, Valentine's Day

CPN - CHIC Podcast #58

Sometimes you just meet someone who can talk with about anything in your field. Gabriel Smith, Gabe as he likes to be called is one of those people. He took some time out of his busy schedule to talk with us on what is happening in Chicago restaurants and his career. He graduated about 3 years ago from CHIC and has never looked back. He worked with me for a short time as a TA before we sent him out of the nest. Gabe has worked in several interesting places which he talks about since leaving school. Thanks Gabe for stopping by.


www.culinarypodcastnetwork.com

CHIC Podcast, food, food podcast, cooking, recipe, food, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

CPN - Hungry Magazine #30: Fish Tales

Hungry Magazine # 30: Fish Tales

This month I sit down and talk shop with Chicago’s top fishmongers, Dirk Fucik (Dirk’s Fish and Gourmet Shop, 2070 N. Clybourn Ave.; 773-404-3475), and Bill Dugan (The Fishguy Market, 4423 N. Elston Ave.; 773-283-7400), who have a combined 60 years of experience in all things aquatic.


www.culinarypodcastnetwork.com
food, food podcast, cooking, fish, Hungry, Culinary Podcast Network, Gilded Fork