ReMARKable Palate Podcast: Union Square Greenmarket

ReMARKable Palate Podcast #41: Bobolink Dairy and Career Transitions for Chefs

It's the return of my greenmarket coverage, with a new regular feature, the Greenmarket Report. Today I interview Jonathan White of Bobolink Dairy, who was selling his artisanal cheeses and breads at the Union Square Geenmarket. Following that interview is a phone conversation I had with a chef who's considering a career change.

Theme Music: "Can't Hold It Down" by Andy Sullivan.
"Picadillo" by Katy Stephan.

The ReMARKable Palate Podcast, a production of The Gilded Fork.

food, food podcast, greenmarket, farmer's market, Bobolink Dairy, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Kitchen Pantry: The Soul of a Cook

I spent the holiday weekend with a group of friends whose culinary gratitude propelled my passion as a cook to new heights. I am still experiencing waves of pleasure from the gathering, as it was a perfect storm of elements that fostered an environment for the ultimate in casual dining.

It started with my trip to the grocery store, whose array of ingredients had me literally dancing in the aisles. I was childlike in my eagerness to see, touch, smell, taste. There were mushroom varieties I had never seen before; lemongrass stalks by the bushel; exotic ingredients and spices I typically could not find where I live.
I inhaled the freshly-picked cilantro so hard that a leaf went up my nose, along with some dirt. I filled my arms with as much lemongrass as I could carry; it was, after all, my hostess’ favorite herb. My shopping companion was clearly amused at first by my manic display of food fanaticism, but in the end, he could not resist the pull of my delight. By the time we found the truffle-infused cheese selection, we were in gastronomic ecstasy, and the patient soul responsible for our transport started calling every five minutes to see when in hell we'd be finished. When he finally came into the store to find us, his eyes lit up at the sight of a basket full of heaven. On the ride to our destination, my dilly-dallying was further forgiven as stalks of lemongrass were placed under his nose, the luscious scent wafting through his senses.

But that was only the beginning. (read more)

gilded fork, food, food writing, soul, cook

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Daily Meditation: A Salute to Heroes

As we prepare for this day of outdoor celebrations, I'd like to take a moment to remember those who have fought for the freedoms we enjoy each and every day here in America, and recognize the reasons for which these brave souls gave their lives. Such thoughts can often get lost in the midst of barbecues and icy beverages, but Memorial Day is, after all, about heroes.

They are the ones who have gone to battle to uphold the freedom of life, liberty, and the pursuit of happiness. If the grass into which you sink your toes this afternoon is on private property, remember them; if your family made roots in this country because it was a beacon of freedom, remember them; if you see a man or woman in uniform today, thank them. And please take a moment, if you are enjoying an icy beverage, to toast them.

We at the Gilded Fork are taking the day off to sit by the pool and relax (OK, some of us will be cooking, but we dig such things). Enjoy your holiday!


gilded fork, Memorial Day, heroes

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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

Recipe: Farfalle with Spring Peas and Morels in a Pernod Cream Sauce

Jennifer fell in love with this dish while dining at her friend Joseph Cimino’s restaurant, Park Place. The anise flavor of the Pernod adds an almost minty brightness to the peas, evoking a reverie of Spring flavors.

gilded fork, recipe, Spring peas, morel mushrooms, pernod

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Introducing the Gilded Fork at Home

With our new repertoire of cooking classes and tasting dinners, you don't even need to leave the house -- we'll come to you. Whether you seek a one-on-one lesson or a dining room full of satiated guests, we'll take you on a journey of the senses.

gilded fork, food, events, cooking classes, tasting dinners

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