Food Philosophy #48: Albariño and Lessons Learned

Food Philosophy #48: Albariño and Lessons Learned
Sometimes I forget to follow my own advice, and this time it was in reference to new wines and their effects on the palate. Whoops! Join Chef Mark, the Pastry Princess and I as we explore Albariño, Spain's queen of white wines, and learn a bit of history from one of the leading winemakers of Rias Baixas.

www.martincodax.com
www.riasbaixas.com

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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, wine, Rias Baixas

Thai One On

Mark and I finally had a chance to dine at Pam Real Thai Food (49th St betw. 9th & 10th) in NYC, and it lived up to everything we've been hearing. Among other rave reviews, a friend of mine told me it was the best Thai she's had outside of Bangkok, so all we needed was an excuse and a MetroCard. We sampled Duck Tamarind, Pad Thai (had to test it out), Lemongrass Shrimp, and the ever-elusive Nuar Nam Tok. I have been searching for that damn salad everywhere in NY, and have at last found it! On their menu it is Naam Tok, but I don't really care what you call it as long as I can have a nice big plate of it. Think salad of beef strips, lime juice, chile powder, mint leaves, onion, scallion and rice powder (rice that is browned and finely crumbled, then sprinkled over the top); in other words, heaven on earth.

I'm eager to go back and sample as much of the menu as possible, so it sounds like the perfect occasion for a group dining excursion. Let me comb through that address book...

gilded fork, food, food writing, Pam Real Thai Food

Baker's Edge in the NY Times Style Section!

Well, our pal Matt Griffin continues to sweep the media. The Baker's Edge was featured in today's NY Times Style section in the article "Fire, the Wheel and, of Course, Mop Slippers."

Here is an excerpt (Matt appears on p.2):

In Carmel, Ind., an urban planner and home baker named Matthew Griffin invented a brownie pan that ingeniously makes every brownie have at least two crispy edges. “When we launched it we thought we had a niche product,” Mr. Griffin said. “We liked corner brownies and were trying to create a new market, catering to the edge lover.”

A few small blogs mentioned the pan last fall, [Ed: Um, yes, and a prominent new food site also published the story behind its development, but never mind. :)] and then Boingboing, a popular blog that often touts gadgets, ran an item last month. Traffic to the Baker’s Edge Web site, previously averaging 6,000 hits a month, became as intense as a triple chocolate brownie. “We did 1,000 hits an hour for two weeks,” Mr. Griffin said. His small company is sold out of the $34 pans for now. Next in the development pipeline: an all-edge lasagna pan.

Yes indeed. We can't wait to get them back into the Gilded Fork Boutique. And in fact, you can hear an update about that on the next episode of Food Philosophy, which will be available this evening.

Congratulations Matt!


gilded fork, baking, Baker's Edge, New York Times

Chef Hats Off!

You know, the Gilded Fork test kitchen would not be what it is without the royals, Queen Lia and the Pastry Princess (a.k.a. Lia Soscia and Monica Glass). Just last night, Chef Mark and I were marveling at how much these two have contributed to our recipe section, from kitchen tips to photos to mouthwatering combinations of ingredients.

So thank you, ladies, for all you do here. Our chef hats are off to you, and we are not only grateful for, but inspired by, your contributions to the Gilded Fork.

Ooh, the elves are going to be so jealous.

Hudson Valley Wine Event: Pasta Primo Vino!

If you are located in or near the Hudson Valley (yes, NYC counts!), there is a wonderful event coming up to benefit the Hudson Valley Food Bank. (Like you need an excuse to drink wine and eat delicious food.) Info below:

PASTA PRIMO VINO!

Cornwall-on-Hudson, NY - Celebrate Spring by taking a tour of the Hudson Valley’s most renowned vineyards on the Shawangunk Wine Trail. At each of the ten wineries you will sample a variety of delectable pasta dishes. A variety of dishes, one served at each winery, will be complemented by select wines in a backdrop of scenic mountains, valleys and lush vineyards.

On April 21 & 22, the Shawangunk Wine Trail’s ten wineries will be hosting its Pasta Primo Vino! event to begin at 10 a.m. to 6 p.m. each day. Admission price for the two-day event is $20 per person before the event, $25 at the event. Tickets may be purchased in advance or may be purchased in person the day of the event at any of the participating ten wineries.

The ten wineries participating in this event are:

Adair Vineyards in New Paltz
Applewood Winery in Warwick
Baldwin Vineyards in Pine Bush
Stoutridge Vineyard in Marlboro
Brotherhood Winery in Washingtonville
Rivendell Winery in New Paltz
Warwick Valley Winery in Warwick
Whitecliff Vineyard & Winery in Gardiner
Glorie Farm Winery in Marlboro
Benmarl Vineyards in Marlboro

Part of the ticket proceeds of this event will go to benefit the Food Bank of the Hudson Valley located in Cornwall-on-Hudson. Last year the Food Bank distributed almost 9 million pounds of food to six counties in the Hudson Valley. The programs that the Food Bank serves are food pantries, soup kitchens, emergency shelters, day care centers, senior programs, rehabilitation programs, and programs for the disabled. Every $1 donation provides $10 to $12 worth of food.

For wine trail information and to purchase tickets, call 845-255-2494 or visit www.shawangunkwinetrail.com. For information regarding the Food Bank, call Toni Gutter or Jessica Bell at (845) 534-5344.

Hudson Valley, wine events, Shawangunk Wine Trail, Food Bank of the Hudson Valley

Food Philosophy #47: Cooking from A to Z - Finger Rolls

Food Philosophy #47: Cooking from A to Z - Finger Rolls

The twins are back in the kitchen with me this week to cook up some finger rolls with the help of my mighty new mixer. Chef Mark and I also attended PodCamp NYC this weekend, so I've got a recap of our experience and some great stuff coming down the pike from the Culinary Podcast Network. I'm also seeking bachelors for my own purposes both sensual and culinary, so do send them this way.

Featured site: www.MissingAlert.com

Sponsor:

Go Daddy (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 (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, baking, Cooking from A to Z, dinner rolls, PodCamp

PodCamp NYC

Mark and I spent the weekend at PodCamp NYC with our fellow podcasters and new media brethren (and sistren?), and we had a blast! We finally got to meet some of the people who are part of our daily lives, and hugs were given all around.

The spirit of camaraderie at PodCamp was exhilarating -- there were recorders and earbuds as far as the eye could see, and more than anything else, a desire to share information so we could each take our mission of new media to the next level. Best of all, it was an un-conference, so sessions (at least the ones I attended) were more like a group conversation -- sometimes a rowdy one. Chris Penn, co-founder of PodCamp and host of the Financial Aid Podcast, gave an inspiring talk on the recent Bum Rush the Charts initiative, which offered an interesting case study on the power of social media. Needless to say it gave us a few...ideas. Hey, as one person in the room pointed out, if Sanjaya can become a phenomenon...

Speaking of phenomena, the talk of the weekend was Twitter. (Does that make its users Twits?) OK, I have not quite embraced the need to share with people what I'm doing at random moments of the day, but in a setting like this it was mighty handy for locating people. I may dabble with it for a hot minute, but since I have so far withstood the need for a BlackBerry, I feel like this might take me into dangerous territory.

Now, back to hugs. I got to share a mammoth one with one of my favorite people: Michael Bailey, creator of the MobaTalk recorder and savior of the Gilded Fork Boutique's shopping cart (long story...trauma...don't ask). Michael and I imbibed tasty beverages whilst waxing poetic on the future of digital voice mail and all the features soon to debut on MobaTalk.

I'm just amazed at the things that are happening within our community, and this weekend was a source of fuel for everything we have planned for this year -- not only for the Culinary Podcast Network, but for the Gilded Fork as a whole. MobaTalk is part of it, but there is much to come. Muahaha...

Last, but far from least, I finally got to meet someone we've been working with for months. He's been a patient soul, particularly when he gets notes from me saying, "Um, this doodad isn't working -- what did I break?" I have a terrible feeling that there is a dartboard somewhere at PodShow HQ with my photo on it. I'd better get to baking those cookies I've been promising them.

Anyhoo, this adorably slick-headed male is Joe Carpenter of A Guy, a Girl and a Bottle, and he might just be unrivaled in the cuddly department. Joe has an interesting dual life: He's not just a podcaster (and Valued Member of the Culinary Podcast Network), but he's also the Director of Talent & Promotions at PodShow. Therefore he is the Go-To-Guy for Jennifer's Broken Doodads.

Joe, Chef Mark and I recorded a tasting session at Veloce wine bar over the weekend, so look for that next week!

Top two photos: Whitney Hoffman; bottom photo: Mark Tafoya

PodCamp NYC, podcampnyc, MobaTalk, Bum Rush the Charts, Financial Aid Podcast, Chris Penn, PodShow, A Guy, a Girl and a Bottle

Food Philosophy #46: Hudson Valley Wines

Food Philosophy #46: Hudson Valley Wines

Did you know there is wine growing in my backyard? I don't mean that literally, of course, but the Hudson Valley is quickly establishing itself as a player in the wine world, particularly in the realm of sparkling wines. Join me as I speak with some of the winemakers and winners from the 2nd annual Hudson Valley Wine Awards.

Whitecliff Vineyard www.whitecliffwine.com
Warwick Valley Winery & Distillery www.wvwinery.com
Brookview Station Winery www.brookviewstationwinery.com

Oh, I also delve into a little Shakespeare to kick off this season of buds newly sprouting, love blooming, etc.

Sponsor:

Go Daddy (www.godaddy.com) has special Food Philosophy discounts!
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 (www.beaurocks.com), Evan Stone (www.asamandrummeth.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, Hudson Valley, New York, wine