CMN - RPV31: Zester Tips

ReMARKable Palate Video #31: Zester Tips

Chef Mark shares a few quick tips on choosing zesters for taking the rind off lemons and limes. From bar zesters for making twists to fine microplane zesters. This is the third in a series of quick kitchen and shopping tips from ReMARKable Palate.

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, thermometer,Gilded Fork

CMN - RP132: Unusual Alaskan Chocolates

ReMARKable Palate #132: Unusual Alaskan Chocolates

This week, I pay a visit to a unique chocolate shop and art gallery in Anchorage Alaska, the Modern Dwellers Chocolate Lounge. I speak with Martha Brigham and Zoe Oakley, who have created a homey atmosphere for the enjoyment of some unusual chocolates featuring quizzical local flavors of Alaska, with truffles that incorporate smoked salmon, wild blueberries, candied ginger, nori and even small dried anchovies!

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com



food, food podcast, Alaska, chocolate, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Gilded Fork

Recipe: Cardamom Scented Rice Pudding

This indulgent twist on rice pudding highlights the heady combination of coconut milk and cardamom, accented with the jasmine undertones of basmati rice.


Culinary Media Network, Gilded Fork, food, food writing, cardamom, rice pudding

CMN - RP131: Tasting Tasmania

ReMARKable Palate #131: Tasting Tasmania

This week, I learn about the foods and culture of Tasmania, that lovely heart shaped island off the southern coast of Australia. I speak with Felicia Mariana, CEO of Tourism Tasmania, about the uniqueness of this southern island, and the plight of the beloved Tasmanian Devil. I also speak with Mark Alridch of Tasmanian Rain, touted to be the purest natural drinking water on earth. Finally, I chat with Ian Parmenter, well known in Oz as the host of the runaway hit Consuming Passions, who is quite outspoken about the native products, as well as Genetically modified products, and regulations around pasteurizing cheeses.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com



food, food podcast, Tasmania, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Gilded Fork

CMN - CHIC112: Welcome New Instructors-pt 3

CHIC Podcast #112: Welcome New Instructors - Pt3

Continuing in our series of introducing the newest in our midst, we welcome Dina Alteri. She is our new Culinary Department Chair. She comes to us from New England Culinary Institute and our Le Cordon Bleu school in Pasadena. She grew up in a food family so she has plenty to add to the CHIC mix. We talk about our favorite foods and what she sees for her future at CHIC. Thanks for listening.



www.culinarymedianetwork.com

food, baking, CHIC, Culinary Media Network, Gilded Fork

CMN - RPV30: Thermometer Tips

ReMARKable Palate Video #30: Thermometer Tips

Chef Mark shares a few quick tips on choosing the right thermometer for your fridge, freezer and for measuring the temperature of your foods. This is the second of a series of quick kitchen and shopping tips from ReMARKable Palate.

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com



food, food podcast, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, thermometer,Gilded Fork

CMN - RP130: My Dinner with Andrea, Part 2

ReMARKable Palate #130: My Dinner with Andrea, Part 2

I speak with Andrea Tiberi of Eatalian Style about his focus on teaching Americans the authentic regional tastes of Italy. We chat about his native Umbria, great cheeses like Grana Padano, as he prepares for the guests to arrive. We'll have video of the event soon!


ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com



food, food podcast, Eatalian Style, Italian food, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark, Gilded Fork

CMN - CHIC111: Valentine's Madness

CHIC Podcast #111: Valentine's Madness

This Valentine’s day I wanted to do something special with a friend. I invited Chef Karyn Hobfoll to join me to talk about Valentine’s desserts and chocolate. We talk about what to expect from restaurants on Valentine’s day and how to look for good chocolate for your sweetheart....or yourself. Thanks for listening!



www.culinarymedianetwork.com

food, food podcast, Valentine's Day, baking, CHIC, Culinary Podcast Network, Gilded Fork

Mise en Place: Valentine's Dinner for Two

Why dine out when you can revel in the privacy and intimacy of a home-cooked dinner for two? We've crafted a romantic dinner for two with dishes that are a non-fussy, yet elegant, with sumptuous aromas and textures certain to go straight to the heart of your special paramour.


Culinary Media Network, Gilded Fork, food, food writing, entertaining, Valentine's Day, dinner for two

Gastronomic Meditations: O Solo Mio

The day of romance and love is almost here! Little pink and red hearts will pop up in every store window that you pass. Florist shops have put up their “Help Wanted” signs and apparently will hire anyone from an eager eleven-year-old nerd who owns a bike to a stumbling, alcohol-perfumed escapee from the latest installment of “Life on the Road” to deliver massive tons of paper-wrapped roses from lovers to happy receivers (who today are individually referred to by the world as “My Valentine”).


Surprisingly enough, the great American machine of marketing and consumerism – one that provides such solid answers to each problem that presents itself in our lives – has not yet found an answer to one seemingly important question that many people ask themselves as this day approaches: “Where’s MY Valentine?” (read more)


Culinary Media Network, Gilded Fork, food, food writing, Valentine's Day

Recipe: Lamb and Fresh Herb Koresh

A Khoresh may be loosely translated as “stew” in Farsi, but this highly developed and popular style of cooking is so much more than just simple stewing: the Persian focus on balance between hot and cold is always in evidence in a good Khoresh recipe. This Khoresh-e qormeh sabzi pairs lamb with aromatic herbs, which serve to enhance the flavor of the lamb.


Culinary Media Network, Gilded Fork, food, food writing, recipes, lamb, herbs, koresh

CMN - RP129: My Dinner with Andrea, Part 1

ReMARKable Palate #129: My Dinner with Andrea, Part 1

I speak with Andrea Sertoli of Select Italy about his company's customized travel planning, with it's culinary focus, and the intimate dinners he hosts to share Italian conviviality. Next week, we speak with the other Andrea, Chef Andrea Tiberi, about the menu for this special dinner gathering.


ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com




food, food podcast, Select Italy, Italian food, ReMARKable Palate, Culinary Media Network, Gilded Fork, Chef Mark

Gastronomic Meditations: Making Peace with Polenta

Going to my aunt and uncle’s lake house meant a lot to me as a child. It meant that summer was finally at an end, school would be starting in a matter of hours, and I would be facing a dish of polenta before the sun went down.

My aunt and uncle are Italian-American, and not actually relatives. It made perfect sense to call them so, since there was usually nothing to make me feel like anything but family; if it weren’t for the polenta, I might have attained full-blood status.

How well I remember my first taste. (read more)


Culinary Media Network, Gilded Fork, food, food writing, polenta, food memories

Recipes: Cozy Winter Soups

Take a look at some of our favorite soups to ward off winter's chill.


Culinary Media Network, Gilded Fork, food, food writing, recipes, soup

Editorial: A Touch of Comfort

Well, the New Year did not quite start out as I had anticipated. There were plans for a party, some live music, and perhaps a little dancing. Unfortunately, life throws us a curve ball once in a while, and it is in those moments we find what we're made of.

New Year's Eve found me, my siblings and their families in the waiting room of the Cardiac Intensive Care Unit, holding our breath to see if our mother would survive the night. She had experienced two heart attacks in a matter of days, and though she's a tough cookie, we didn't know if her tiny body could withstand that much trauma in so short a time.

It is always a mistake to underestimate my mother. True to character, she not only pulled through, but was cracking jokes within moments of having her ventilator removed. Less than a week later I arrived to find her packed and ready to go home, with the doctor's blessing; she had done so many laps around the CCU, they saw no point in keeping her there any longer. Besides, she hated the food. (read more)


Culinary Media Network, Gilded Fork, food, food writing, comfort+food

Main Ingredient: The Wonder of Bread

As with most skills worth learning, bread baking requires a dedicated piece of your time: Time first spent on learning and understanding your ingredients, then on understanding the spectacular organic and natural processes that take place between those ingredients to yield your baking dough. With this understanding, you are then left to pure instinct.

Oddly enough, the instinct is the easy part. Trusting your instincts is where most cooks fear they will go wrong — they won't. It is the touch of the dough — the way it springs against your touch, and the way the smell of sugars caramelizing promise that the crust is forming properly — that will guide you toward perfection. For your efforts, every sense is rewarded. But beyond those ethereal and aesthetic pleasures, perfectly baked bread will above all else inspire you. Bread is, in every respect, the staff of life. (read more)


Culinary Media Network, Gilded Fork, food, food writing, bread, baking, recipes