Holy oven gaffe, Batman...

If you listen to show #9, you'll note that I forgot something rather critical in my lavender pound cake. It turns out that instead of 4 eggs and 2 egg yolks, I added 2 eggs and 2 egg yolks. Of course, if you downloaded the recipe you would have noted that anyway. I'm terribly sorry for the gaffe -- this is why I should stick to the other side of the kitchen (and away from the oven).

:)

Food Philosophy #9: Pastry, Portale and Princesses

Food Philosophy #9: Pastry, Portale and Princesses

Monica Glass, the official Pastry Princess of the Gilded Fork, joins me to recap my venture into the kitchen with lavender pound cake -- and points out my *huge* gaffe. She also shares some of her favorite dishes from Gotham Bar & Grill (where she moonlights when we aren't paying her millions of dollars) and insights from James Beard Award-winning chef Alfred Portale.

We're also heading to the streets with the "big question," so get ready to voice your own food philosophy.

Music: "New York Cheesecake" by Adam Buker and "Grapes" by Evan Stone

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


food, food podcast, baking, Monica Glass, Gotham Bar & Grill, Alfred Portale, Gilded Fork, Jennifer Iannolo, Food Philosophy

My First Review

I've discovered the first review of Food Philosophy on My Daily Recipe, and I was flattered to be given an A-. I'm glad that people are listening and liking the discussion that has been prompted by these shows, as I often wonder what effect the title has on people (i.e. are they expecting an NPR-type show?). My intention is to let the show develop organically, and we'll see where the road takes us. This week's episode is a bit different, and is more of a "down to earth" glimpse of my love for cuisine. I want to show all of my sides as a gourmande, because while I have my high-falutin' moments, I also love a good hot dog.

Feedback is always welcome, so please share your thoughts with me.


gilded fork, food, food writing, podcast, Food Philosophy

Share your comments on the Daily Meditation in our forum.

Food Philosophy #8: Lavender Love

Food Philosophy #8: Lavender Love

During my trip to LA last week I headed into the Santa Ynez Valley with Steve Wasser to explore some wineries, and we stumbled upon a beautiful lavender farm, Clairmont Farms. After I got over the swooning, I knew it was time to grab a handful of buds and bake that Lavender Pound Cake with Lemon Glaze from the Gilded Fork test kitchen (the one I've been dying to taste). We're taking a departure from my normal show format, so join me in the kitchen for a bit of mixing, baking and mess-making. And lest anyone is entertaining the myth that I'm a food snob of epic proportions, this will demonstrate that I, too, have my own blunders and mishaps in the kitchen. It all makes for a nice helping of fun and merriment, methinks, particularly when served with a hearty tablespoon of food porn from my mother.

Music: "New York Cheesecake" by Adam Buker

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


food, food podcast, lavender, Santa Ynez Valley, recipe, baking, Gilded Fork, Jennifer Iannolo, Food Philosophy

Food Philosophy #7: Chef Thomas Keller

Food Philosophy #7: Chef Thomas Keller

Thomas Keller joined me for a chat on food philosophy and what that means in the world of the French Laundry and its siblings. His perspectives on food are some of the most well respected in the industry, and with good reason, as his passion for cooking has helped to elevate American cuisine to a new place in the international landscape. He also shared some interesting thoughts on the world of celebrity chefdom, seasonal vs. local cuisine, and his new life as a jet-setting restaurateur.

Music: "New York Cheesecake" by Adam Buker and "Grapes" by Evan Stone

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


food, food podcast, Thomas Keller, chef, French Laundry, Per Se, Gilded Fork, Jennifer Iannolo, Food Philosophy,

Food Philosophy #6: Taste Memory

Food Philosophy #6: Taste Memory

What is taste memory? How does a food experience indelibly etch itself in our minds, evoking triggers sometimes years later? Even more intriguing, how do mental impressions of food have the power to evoke fantasies, or physical reactions within us?

While scientists delve into the research, some chefs are on a mission to use food as a mind trigger to create a richer eating experience. Chef Mark joins me for a chat on Jean-Louis Gerin's recent sensory tasting dinner, and to share some favorite taste memories. (And yes, we want you to share yours, too.)

Theme Music: "New York Cheesecake," by Adam Buker. www.adambuker.com.

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


food, food podcast, memory, taste, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo

Sneaking into the Kitchen

If you listened to my interview with Chef Jean-Louis Gerin on Food Philosophy, you know that he is very much into exploring sensory stimuli and taste memories. I'm very excitable today because he invited me to go behind the kitchen doors for a peek at a very special tasting dinner at his restaurant, and I can't wait to see what he has in store.

I had originally planned to feature a Gilded Fork Behind the Toque article on him in April, but given this development, I've decided to publish it in May instead. There should be much interesting food for thought tonight, and my taste buds are eager for the experience. More details to follow later in the month!


Gilded Fork, food, Jean-Louis Gerin