ReMARKable Palate Videocast #8

ReMARKable Palate Video #8: Milla Handley of Handley Cellars

We speak with Milla Handley, winemaker and propietor of Handley Cellars in California's Anderson Valley. We spoke with her at Pinot Days in April, and learned about their wines, tasting 3 of them.


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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



www.culinarypodcastnetwork.com
food, food podcast, wine, Pinot Days, Milla Handley, Handley Cellars, Chef Mark, video podcast, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Mixology: Epiphany

This cocktail embraces a respect for the simple harmony between lemon and raw salmon, rediscovered through a cocktail canvas, with the richly marbled salmon as a garnish. The gentle yellow potion hides what depth thyme has given, though only from the eyes. A sweet balance of lychee and banana flashes across the palate. Not unlike a citrus herbal seasoning for fish, perhaps this fruity gin-based version might actually be used as one?!… (See the inspiration for Epiphany here.)


gilded fork, recipe, cocktail, epiphany

Culinary Roundtable #15

Culinary Roundtable #15: A Prosecco Primer

Vino in Villa Prosecco Seminar - Michele Shah leads a seminar on DOC Prosecco from the Conegliano Valdobbiadene region of Northeast Italy. We bring you this audio from the 2006 Vino in Villa in anticipation of this year's Vino in Villa celebration, which takes place this week in both New York and San Francisco. We'll have both audio and video from this year's tastings in the coming weeks.

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

The Culinary Roundtable is a production of the Culinary Podcast Network. www.culinarypodcastnetwork.com




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

Behind the Toque: Chef Rick Tramonto

For newcomers to the world of fine dining, the setting itself can often be more intimidating than the food. Suddenly one is surrounded by knowledgeable wait staff and sommeliers, and it is quite possible to feel all thumbs in trying to choose from the menu without making a fool of oneself.

Chef Rick Tramonto has made it a goal to eliminate this moment of awkwardness. TRU, the Chicago restaurant he launched with partner and Executive Pastry Chef Gale Gand in 1999, was created with the ideal of breaking down the barriers inherent in the world of haute cuisine, making the entire experience one of pleasure rather than intimidation. The name itself, an acronym for “Tramonto Unlimited,” was crafted as a constant reminder for Rick to stay true to his art, his ingredients, and that vision.

gilded fork, food, food writing, chefs, Rick Tramonto, TRU, restaurant, Chicago

Recipe: Lemon Upside-Down Cake

This fragrant cake is a variation on the culinary classic upside-down cake. Lightly bursting with the rich flavors and aromas of lemon and extra virgin olive oil, this barely sweet, complex and supple cake is a nostalgic, yet contemporary dessert. The tartness of the lovely caramelized lemon complements the fruitiness of olive oil, making this a simply elegant and truly sophisticated end to any meal.

gilded fork, food, food writing, recipes, recipe, dessert, lemon, upside-down cake

ReMARKable Palate Podcast #97

ReMARKable Palate #97: Paul McCullough from The Next Food Network Star

We speak with Paul McCullough, a private chef and caterer in Los Angeles, who is also a finalist on The Next Food Network Star. He tells us about his culinary background and how he learned his culinary philosophy from both his father and mother, and being an out gay chef on a TV program.

www.paulskitchen.com

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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



www.culinarypodcastnetwork.com
food, food podcast, Paul McCullough, Food Network, The Next Food Network Star, ReMARKable Palate, Chef Mark, Culinary Podcast Network, Gilded Fork

Food Philosophy #53: The Madernassa Pear

Food Philosophy #53: The Madernassa Pear

The Madernassa pear is a treasure of Piemonte, Italy, and one that was almost lost when modern farming methods were introduced to create a heartier version of the fruit. Thanks to the efforts of some dedicated, passionate growers, however, the pretty pear is back and thriving. Learn some of its history, as well as the story of cugna, a regional treat.

Elena Traversa Rovera of Cascina del Cornale spearheaded the movement to revive the Madernassa pear -- and encountered some interesting obstacles along the way. For those who are under the impression that Slow Food is making it easier for farmers to preserve their artisan goods, Elena's story provides another viewpoint -- and one you might not expect.

Cascina del Cornale: http://www.cornale.it/


Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
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Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of the Culinary Podcast Network (www.culinarypodcastnetwork.com).






food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow

Mise en Place: Bastille Day Dinner Party

Vive la revolution! For those who are Francophiles, there is no better excuse to throw a dinner party than to celebrate the culture that brought us pommes frites, Champagne and crème brûlée. Gather your friends round the table for a toast to les français (Le Marseillaise performance optional).

gilded fork, food, entertaining, dinner party, Bastille Day, French food, summer entertaining

Recipe: Moroccan Lemon Chicken with Honeyed Sauce

This simple and rustic dish uses honey to sweeten the sauce and bring together the dish. The lemon zest, cinnamon and cumin are all flavors that evoke Morocco. The pièce de résistance would be the addition of Moroccan preserved lemons, which you can find in Middle Eastern specialty stores or make yourself with our preserved lemon recipe. This authentic ingredient offers the perfect tanginess to balance the sweetness of the honey.


gilded fork, food, food writing, recipe, lemon chicken, Moroccan lemon chicken, honey, chicken

Chef's Table: Sparkling Wines Around the World

No one can dispute the global dominance and reputation of true Champagne from France. The classic Méthode Champenoise accounts for some of the best wines in the world. There are also sparkling wines produced in other parts of the world using the French method, and American, Chilean, and Australian producers have been producing them for the past several decades. While most call themselves sparkling wines, some unscrupulous (mostly American) producers actually call their wines Champagne.

However, in other parts of Europe, home-grown sparkling wines are indeed produced, and they have their own unique characteristics. The Spanish have Cava, The Italians Prosecco and Spumante, and the Germans Sekt. Each has distinct methods for production, as well as grapes native to its respective country. (read more)


gilded fork, food, food writing, sparkling wine, prosecco, cava, spumante, sekt

Recipe: Moroccan Preserved Lemons

Preserved lemons are a staple of Moroccan and other North African cuisines. They are used in tagines and many other dishes to impart a tangy depth of flavor to just about any dish. See them in our Moroccan Lemon Chicken with Honeyed Sauce. The lemons are preserved in a salty brine mixture over time, and the following recipe is a simple way to make them, adapted from Mark Bittman's The Best Recipes in the World. He chooses to use the refrigerator to help finish the lemons, making for an easier job and shortening the curing time.


gilded fork, food, food writing, recipes, lemon, preserved lemons, Middle Eastern cooking, Morocco

She's cut from Top Chef, but Sandee Birdsong is talking to us!

ReMARKable Palate #95: Top Chef Contestant Sandee Birdsong

In case you missed it last week, here's my interview with Top Chef Miami contestant Sandee Birdsong, who, unfortunately, packed her knives and went on last night's episode of Bravo's Top Chef.

food, food podcast, cooking, Sandee Birdsong, Top Chef, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

The Indulgence - Lemons: Pucker Up, Sweetheart

Hot summer days. Lemonade stands. A succulent lemon tart. Summer pastas, grilled fish, a citrus vinaigrette. From childhood to adulthood the lemon is there, ironically enough, to make life a little sweeter. Lemons are one of those foods — like sugar, chocolate, and this month's main ingredient, shrimp — that human beings seem to have instinctively known were meant to be eaten. Though a thick peel hides the fruit from the eye, it is easy to see how people might have discovered the lemon's bounty: Good lemons have a pervasive aroma. When something smells that heavenly, who could resist taking a bite? While many of today's lemons are so sour that eating the fruit sounds like a form of self-flagellation, lemons can actually be sour or sweet (though sweet is a relative term). Relatively few varieties of lemons are available to us today, and we can only hope that someday lemons will go the way of tomatoes, where we will be inundated with exciting heirloom varieties.

The lemon's ubiquity in cooking stems from its dominant quality – its sourness – as acidity improves the taste of a wide variety of foods. Lemon juice is also a natural anti-oxidant, which is why adding it to sliced apples keeps them white; similarly, lemon juice helps food retain a fresh, bright, vibrant taste when cooked. The high acidity also explains why lemons are so wine friendly: Citric acid (that's what makes you pucker up, sweetheart) also occurs naturally in grapes and is preserved in wine. Lemony foods pair well with still and sparkling whites, as well as rosés. (read more)

gilded fork, food, food writing, test kitchen, lemon, history, lemons

ReMARKable Palate Videocast #7

ReMARKable Palate Video #7: Taste of Times Square

A montage of the many foods on offer at the Taste of Times Square event, June 11, 2007. We meet some of the great people behind the foods that were served, and hear a little about some of the restauants that make Times Square such a fun place to have dinner.


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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



www.culinarypodcastnetwork.com
food, food podcast, dining, Taste of Times Square, Chef Mark, video podcast, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Recipe: White Chocolate Lemon Napoleon

White chocolate, lemon, raspberries… these are sexy foods. This dessert is simple in construction, comprising merely a lemon cream, white chocolate, sweet lemons and fresh raspberries, but its taste is anything but. This napoleon presents sensuous textures with everyday flavors; a sublimely silky cream contrasts perfectly with crisp white chocolate. Tart and tangy paired with sweet and creamy makes for a bright and utterly refreshing dessert.

gilded fork, food, Pastry Princess, recipes, dessert, white chocolate, lemon, Napoleon

ReMARKable Palate Podcast #96

ReMARKable Palate #96: Taste of Times Square

We taste our way through many of the foods on offer at the annual Taste of Times Square, which is open to the public. Held outdoors on Restaurant Row at 46th St., it brings together restaurants and eateries of all types, from BBQ to Spanish food, to beer and fine dining.

Links:
Tonic Bar and Grill
Samplings Crowne Plaza
Becco
Virgil's BBQ
Hawaiian Tropic Zone
House of Brews
St. Andrew's
Le Rivage
Meson Sevilla
Shula's Steak House

Sponsor: www.GoDaddy.com Use these codes for special discounts at checkout:

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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



www.culinarypodcastnetwork.com
food, food podcast, wine, Taste of Times Square, Chef, ReMARKable Palate, Chef Mark, Culinary Podcast Network, Gilded Fork

Mixology: Lemongrass Champagne Mojito

Inspired by the classic mojito, subtle and elegant touches such as organic lemongrass and vanilla add a twist to this classic, and Champagne delivers a class of luxury, akin to "tasting the stars". Savor this cocktail over a mountain of crushed ice made from spring water. See Damian Sim's inspiration for this cocktail here.

gilded fork, food, food writing, cocktails, mixology, lemongrass, Champagne, mojito

Recipe: Diver Scallops with Lemon Confit

Our friends at TRU Restaurant in Chicago shared with us this simple yet decadent recipe that is perfect for a first course. More about Chef Rick Tramonto’s food philosophy can be seen in this month’s Behind the Toque article.


gilded fork, food, food writing, recipes, scallops, lemon confit, Rick Tramonto, TRU Restaurant

Food Philosophy Videocast #3: Crab Rolls

Food Philosophy Videocast #3: Crab Rolls at Fisherman's Wharf

Join me for my first taste of a San Francisco crab roll, complete with the luscious taste of sourdough, at Fisherman's Wharf. If you've heard that a New York bagel cannot be replicated outside of the five boroughs (which is true, by the way), you'll find the same applies to the infamous sourdough.

Sponsor: Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
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Music: Beau Hall (http://www.beaurocks.com/)

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





food, video podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, San Francisco, sourdough, crab

ReMARKable Palate Videocast #6

ReMARKable Palate Video #6: Bodega Goat Cheese

We speak with cheesemaker Patti Carlin of Bodega Goat Cheese at the San Rafael Farmer's market in Marin County, CA. She tells us about her approach to fresh cheesemaking, and the fact that she's the only cheesemaker in America making Charolet, a fresh goat cheese rolled in edible ash.


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



www.culinarypodcastnetwork.com
food, food podcast, cheese, Bodega Goat Cheese, Farmer's Market, Patti Carlin, Chef Mark, video podcast, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Special Feature: Father's Day Menu

OK, now that Mom has been pampered, it's time to spoil Dad a little bit. Since he usually gets stuck with a tie, why not prepare him a delicious, manly meal? This menu is full of the bold flavors men love, and you've got plenty of time to plan, so no excuses! Wine notes are included below, so ready thy aprons and glasses, and let's offer a toast to the Big Guy.

gilded fork, food, Father's Day, dinner menu, steak, Father's Day Dinner, entertaining, summer

Culinary Roundtable #14

Culinary Roundtable #14: The Chefs of ChefsLine

Chef Mark hosts a panel discussion with the gang from ChefsLine.com about home cooking, tips to save you from disasters, and some of our favorite dishes.

Links:
www.chefsline.com

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

The Culinary Roundtable is a production of the Culinary Podcast Network. www.culinarypodcastnetwork.com



www.culinarypodcastnetwork.com/
food, food podcast, chef, ChefsLine, Culinary Roundtable, Culinary Podcast Network, Gilded Fork

ReMARKable Palate Podcast #95

ReMARKable Palate #95: Top Chef Contestant Sandee Birdsong

On today’s show, we hang out with Top Chef 3 contestant Sandee Birdsong, who has worked her way up from being a self-taught home cook to become Executive Chef of Tantra, the sexiest restaurant in Miami's South Beach. She shares the story of her culinary arc, and her dedication to using fresh seafood in her tantalizing food.

Links:
www.miamiandbeaches.com
www.miamirestaurantmonth.com
www.chefsandeebirdsong.com

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



www.culinarypodcastnetwork.com
food, food podcast, wine, Sandee Birdsong, Top Chef, ReMARKable Palate, Chef Mark, Culinary Podcast Network, Gilded Fork

Recipe: Raspberry Soufflé

This recipe was adapted from the Pastry Princess’ jaunt in the kitchen with Jacques Capsouto of Capsouto Frères in Tribeca, NYC, and complements our special tutorial, The Art of Soufflé. Light, delicate and oh-so-delicious, this decadent dessert is one that is less difficult to craft than one might think. Remember the five essential steps in our tutorial, and you too can become a master of the soufflé.


gilded fork, food, food writing, recipes, dessert, soufflé, Capsouto Frères, New York

Monthly Meditation: A Little More Conversation

You know, I remember a time when there was actually such a thing as spring – and I miss it. Summer seems to hit us like a sucker punch these days, and whatever the cause for our warmer weather (I personally think it has more to do with natural weather cycles), it’s damn hot outside. For once I’m happy to be stuck in the air conditioning on a sunny day, plugging away at my laptop. Though the pool is inviting, I must say.

Like you, we are putting forth our best efforts to stay out of the hot kitchen this time of year, so we’ve been sure to incorporate quite a few grilled or quickly-cooked dishes in this month’s recipes to make it easier on all of us. In fact, June’s Mise en Place is a Summer Smörgåsbord with an array of colorful, light and refreshing dishes that are ideal for inviting friends over, and involve a lot less work.

Since we are partial to grilled seafood above all during the summer months, shrimp is starring as our Main Ingredient for June. Whether grilled, marinated or served in a salad, shrimp makes a wonderful choice for lighter fare that is easier on the body and needs little preparation. Lemons are not only an appropriate complement for our choice, but also add a tart sparkle to all sorts of dishes, so they have made their way onto our Indulgence radar for the second half of the month. Pucker up, people. (read more)


gilded fork, food, food writing, monthly meditation, summer, shrimp, lemons, souffle

Food Philosophy #52: Chef Geoffrey Zakarian

Food Philosophy #52: Chef Geoffrey Zakarian

Chefs and lemons and shrimp, oh my! Chef Mark and I speak with Geoffrey Zakarian, chef/owner of restaurants TOWN and Country in New York City.

I'm also sharing a bit of behind-the-scenes activity at the Gilded Fork and Culinary Podcast Network, as we have re-focused our efforts on generating conversation with you -- you're the reason we're here, after all. I've also got a fantastic Shrimp Ceviche recipe perfect for the warmer weather, and a little preview of what's coming from the Pastry Princess.

Featured Restaurants:
Country (www.countryinnewyork.com)
TOWN (www.chambershotel.com/en_Town+Restaurant.html)



Featured Recipe: Shrimp Ceviche
www.gildedfork.com/recipes/jun07/shrimp-ceviche.html


Listener Line: (845) 704-7094
foodphilosophy@gmail.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 Culinary Podcast Network (www.culinarypodcastnetwork.com).





food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, chef, Geoffrey Zakarian

The Main Ingredient: Shrimp - America's Favorite Seafood

Girded behind their exoskeletons, shrimp may not look like they’re calling out to be eaten. If you’ve ever seen a whole, live shrimp, they’re actually a little creepy looking; but once you get past that armor, you find delicious little morsels of culinary inspiration. Our favorite thing about shrimp is their versatility – one of the reasons why they may have become so popular in America is that they substitute beautifully for other kinds of crustaceans unavailable in our waters, such as scampi in Italy and langoustine in France. Shrimp’s mild, sweet flavor goes well with almost any type of cuisine, and is so easy to cook – no waiting around, no braising, roasting or stewing. Shrimp may be the perfect summer party food. (read more)

gilded fork, food, food writing, shrimp, main ingredient, summer

Recipe: Shrimp Ceviche

Ceviche is more of a method than a recipe, in which the acid of lemons and limes is used to "cook" seafood. Like many classic preparations of the world, there are as many ways to make ceviche as there are cooks to prepare it; what is paramount is the choice of the freshest possible seafood or fish for the dish. In this case, we’re featuring shrimp, but any fresh seafood or combination of several will work. Red Peppers and onions add color and texture, and cilantro that unmistakable bite. Mucho gusto!

gilded fork, food, food writing, recipes, appetizers, shrimp, ceviche, lemon

Recipe: Mediterranean-Style Shrimp with Orzo

This super-simple dish is fresh and bright, redolent with the flavors of lemon juice and white wine, and enhanced with the aromatic oils in the lemon zest. The shrimp is showcased here atop orzo, but the dish can be made with any freshly cooked pasta, such as linguine or orrechiette.

gilded fork, food, food writing, recipes, shrimp, lemon, orzo, mediterranean

ReMARKable Palate Videocast #5

ReMARKable Palate Video #5: Sojourn