CMN Video: Dudley's Farmhouse Grille

CMN Video: Dudley's Farmhouse Grille

Chef Mark speaks with Chef Jim Kennedy of Dudley's Farmhouse Grille in Toano, Virginia about his Steak Rossini a la Dudley



A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN - FP75: Restaurateur Sirio Maccioni

Food Philosophy #75: Restaurateur Sirio Maccioni

Chef Mark and I sit down with Sirio Maccioni, owner of Le Cirque and Osteria del Circo, to talk about his family empire, his thoughts on modern restaurants -- and what he told the Pope about his wife.

www.lecirque.com

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

CMN - Food Philosophy Video #17

Food Philosophy Video #17: Cocina 88 - Guadalajara

Chef Mark and I explored the delicious flavors of Guadalajara, Mexico with a dinner at Cocina 88, where I tasted the freshest, most tender calamari that has ever found its way to my lips. This restaurant is a must if you are visiting Guadalajara. Special thanks to our gracious host, Juan Pablo Diz, from Partida Tequila -- he's become one of my favorite dining companions!

http://cocina88.com/

Sponsors:

Partida Tequila (http://www.partidatequila.com/)
Don't miss our video podcast series with Partida, On the Tequila Trail!
(onthetequilatrail.podshow.com)

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy (http://www.godaddy.com/)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

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

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).




food, food podcast, sensuality, Food Philosophy, Culinary Media Network, Gilded Fork, Jennifer Iannolo, restaurants, Mexico, Partida Tequila, Go Daddy, Hamilton Beach

CPN - ReMARKable Palate Video #16

ReMARKable Palate Video #16: Palme d'Or at the Biltmore

You heard audio of our dinner at the Palme d'Or Restaurant at the Biltmore Hotel in Coral Gables, Florida on ReMARKable Palate #106, now see my interviews with Sommelier Sebastien Verrier and Chef Philippe Ruiz as they discuss their approach to wine pairing and fine dining in the warmth and sunniness of South Florida.

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 Culinary Podcast Network. www.culinarypodcastnetwork.com



food, food podcast, ReMARKable Palate, Culinary Podcast Network, Gilded Fork, Chef Mark, PodShow, Palme d'Or, Chef Phillipe Ruiz, Sebastien Verrier

CPN - ReMARKable Palate #106

ReMARKable Palate #106: The Palme d'Or Restaurant

We recently enjoyed a fabulous dinner at The Palme d'Or Restaurant at the Biltmore Hotel in Coral Gables Florida, with dishes by Chef Phillipe Ruiz and wine pairings by Sommelier Sebastien Verrier. The Palme d'Or is participating in the Miami Spice Month promotion, continuing through the end of September. You can get a $22 lunch, or a $35 dinner at any of more than 70 restaurants. Look for the ReMARKable Palate Video #16, where I get to interview both Sebastien and Chef Ruiz.

Links:
Rosemary Lobster Fricasse recipe on the Gilded Fork
Palme d'Or at the Biltmore
Miami Spice Month

Sponsor: www.godaddy.comUse 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 Culinary Podcast Network. www.culinarypodcastnetwork.com




food, food podcast, ReMARKable Palate, Culinary Podcast Network, Gilded Fork, Chef Mark, PodShow, Palme d'Or, Chef Phillipe Ruiz, Sebastien Verrier

CPN - CHIC Podcast #87

CHIC Podcast #87: 10 Things Your Restaurant Won’t Tell You

I read an article in the Wall Street Journal’s “Smart Money” about 10 things your restaurant won’t tell you. I thought it was a funny article and worthy of some comment by some cooks who have been in the industry for a while. What two better knuckleheads to take this on than Chef John Fuente and Me? I think you’ll enjoy hearing some of these myths destroyed or at least clarified.....like butter. Have fun and as always, thanks for listening.




www.culinarypodcastnetwork.com

food, food podcast, cooking, recipe, restaurant, CHIC, Culinary Podcast Network, Gilded Fork

Food Philosophy: Table 8 South Beach

Well, now that Chef Mark and I are back from Miami, I thought it might be nice if I shared a little bit of our Miami Spice tasting tour with you. When we received our itinerary, I was ecstatic to discover that we would be dining at Govind Armstrong's Table 8 in South Beach. Govind is on a very short list of chefs who inspire me with their food philosophy, as he is what I like to call a master of simplicity: His mission is to highlight the beauty of locally-sourced ingredients in their finest state, coaxing them to a state of sublime flavor. This dinner did not disappoint.

I was also encouraged to discover that despite his quickly developing rock-star-chef status, he remains as normal and accessible as he was when I met him two years ago at the James Beard House. I had just launched Gastronomic Meditations, the first incarnation of The Gilded Fork, and had a chance to talk a little bit of philosophy with him in the kitchen. He was one of those people who instantly got where I was coming from -- and he still does. We had a chance to sit down after dinner last week for a chat, so look for that on an upcoming Food Philosophy Videocast.

First, however, let's dig into the tasting menu we sampled. Oh, and in case you're wondering what part of my work life is like, here's a glimpse:

Yes, it's a good life. Now, on to the menu. Mind you, I had initially planned (for once) to just enjoy my meal as a gastronome -- without recording it. I wanted to selfishly enjoy this series of moments without the presence of a microphone. After taking the first sip, then the first bite, I realized this was not to be -- I simply couldn't resist sharing the moment (which you will hear on an upcoming podcast). You see, I am a freak for two ingredients in particular: basil and tomatoes. They send me to a very special, private place where the rest of the world becomes somewhat fuzzy as I lose myself in rapture.

From the cocktail menu I chose the Basil 8, an elixir of muddled basil and grapes served mojito style. It made me veritably tingly. Then, to heighten my state of sensory bliss, the first course arrived: a GORGEOUS salad of heirloom tomatoes -- one slice of which was golden yellow and nearly the size of my palm -- served with wild arugula and burrata cheese, which is like mozzarella, but with a creamy, buttery center. Yes. It was dressed with aged balsamic vinegar and olive oil fried croutons. My movements went like this: Sip. Bite. Jump out of chair. Dive into bag. Pull out microphone. Press record.

The salad was served with a Louis Latour 2005 "La Chanfleure" Chardonnay Chablis.

The second course (which I am eating in the photo above) was a combination of calamari, Florida clams, Borlotti beans, chorizo and salsa verde, with which we continued the Chardonnay. The calamari was beautifully tender, and the chorizo/salsa verde combination gave the dish a feisty kick. I do like feisty.

Next was a dish of local snapper with sweet pea puree, marinated tomatoes (sweet as candy), creamed corn and parmesan aioli, served with a Wattle Creek Sauvignon Blanc from Mendocino County. This dish was a study in textures and flavor contrasts, as the snapper had a somewhat crisp outside -- a perfect foil for the pea puree and creamed corn. The sweetness of the tomatoes (yes, more tomatoes!) was perfectly complemented by the parmesan aoili.

M'kay, then the show-stopper: A salt roasted porterhouse steak that had the subtlest hint of thyme infused into every...last...bite. It was cooked to perfection, and the salt crust was cracked open table-side to reveal (tease us with?) the aroma of herbs and roasted meat. Heaven. The steak slices were accented by further studies in simplicity: A single roasted baby carrot, a roasted sunchoke, escarole, and Yukon Gold potato puree. Mom never made steak and potatoes like this, my friends. She also didn't serve it with a Wente Reserve Reliz Creek Pinot Noir.

Last, but not least (though I am a savory girl when it comes down to it), we finished with what Govind calls a little "sweetness". An array of desserts was presented for tasting, but I'd like to highlight my favorites: Caramelized banana bread pudding with butterscotch sauce, chocolate toffee and banana ice cream, and a vanilla panna cotta with raspberry coulis. I also loved the presentation of the mascarpone peanut brownie with dark chocolate sauce and honeyed peanuts. These were all served with an incredible Inniskillin Cabernet Franc Ice Wine, the first time I've tasted such a variation, which was resplendent with the taste of tart cherries.

What a memorable evening, for which I'm grateful to everyone at the Miami CVB and Table 8. It won't soon be forgotten.

P.S. Rumor has it that Govind and team will soon be heading for New York, so get the scoop on my upcoming Food Philosophy interview with him. I might have to be first in line for that opening.

http://www.table8la.com/
http://www.ilovemiamispice.com/

food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Table 8, South Beach, Govind Armstrong