CMN - RP141: Hall Wines of Napa Valley

ReMARKable Palate #141: Hall Wines of Napa Valley

I speak with Kathryn Hall of Hall Wines in the Napa Valley. She's pursuing her dream of making fine Cabernet Sauvignon which expresses the terroir of the Napa Valley. I attended a guided tasting of the Hall wines at Per Se in the Time Warner Center in New York City.


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

CMN - CRV21: Chef Thomas Keller Part 3

Culinary Roundtable #21 (Video): Chef Thomas Keller Keynote, Part 3


The final installment of our 3 part series: Chef Thomas Keller of the French Laundry and Per Se gives the keynote address at the Ferdinand Metz Foodservice Forum at the NY International Restaurant Show. He tells his story, and focuses on the element of teamwork that is at the core of his extraordinary success in the restaurant business.


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

Recipe: Roasted Asparagus with Tarragon Butter Sauce

Although asparagus is available year-round, it is a traditional side dish for any spring feast (and best when freshly picked from the farm). The rich essence of freshly minced tarragon adds a lovely flavor to the velvety butter sauce, making it a perfectly luxurious way to dress up freshly roasted asparagus. The extra sauce will not go to waste either: It can complement your favorite grilled or pan-sautéed meats.

CMN - CHIC122: Barry Sorkin at Smoque

CHIC Podcast #122: Barry Sorkin of Smoque

Bar-be-que is one of lifes singular pleasures. Anyone can do it but it take a real master of the smoker to make it special. Barry Sorkin has opened a new restaurant here in Chicago that my friends and I visited this week. Mr. Sorkin was a most gracious host and he even took some time from the busy kitchen to sit down and talk with us about B-B-Q. Along for the ride was a good friend, Craig Goldwyn. Craig is a B-B-Q god himslef. Sorry about the noises in the background but that's a busy restaurant for you. Enjoy the conversation. Thanks for listening!



www.culinarymedianetwork.com

CMN - RPV39: Pizza Throwing

ReMARKable Palate Video #39: Pizza Throwing

Chef Mark learns a little about the basics of throwing dough from Youth Champion Sam Niemeier. It's a good thing we're not using real dough!

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

CMN - RP140: Talking Tea

ReMARKable Palate #140: Talking Tea

Today I speak with Karl Kessab, tea sommelier of London's posh Lanesborough Hotel, which has just won the Tea Guild's award for best Afternoon Tea in London for the 2nd time. Karl teaches us about how to best prepare various teas, and we talk about the tradition of High Tea.

www.lanesborough.com


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

Cocktails: 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.

CMN - AYCE49: Anna Olson Saves the Day

All You Can Eat #49: Anna Olson Saves the Day

Food Network Canada star Anna Olson helps me out of a jam with a quick shopping trip and delicious suggestions for a healthy meal.

CMN - CHIC121: Passover Madness!

CHIC Podcast #121: Passover Madness!

Today begins the holiday of Passover. This is the Jewish holiday that celebrates the exodus of the Jews from Egypt. It also means a lot of delicious and very traditional food. Chef Karyn Hobfoll and I talk about what the holiday means to her and how she prepares for it. Thanks for listening.



www.culinarymedianetwork.com

Mise en Place: Mother's Day Dinner Party

Mom is a very special woman. You know it, we know it, and on Mother's Day it's time to show it. Though she would likely be satisfied with mud pies, we've gone slightly more elegant with this beautiful yet simple dinner menu. This way she can relax with a glass of wine while you get supper on the table - and you can spoil her for a change. (We've included notes for the wines below, too.)

A cacophony of Spring dishes is the way to win any Mom's heart. With vivid colors, bright flavors, and simple preparation, this menu is a sure winner.

RPV38: Asiago Cheese with Lou DiPalo

ReMARKable Palate Video #38: Asiago Cheese with Lou DiPalo

Chef Mark visits Caseficio Pennar in Asiago, Italy and learns about the different forms and ages of Asiago cheese with Lou Di Palo of Di Palo's Fine Foods of Little Italy.

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

CMN - RP139: Action Against Hunger

ReMARKable Palate #139: Action Against Hunger


Today we learn about a very special organization, Action Against Hunger, which intervenes in countries where hunger means more than just a missed meal. They are on the front lines in 43 countries where hunger is a crisis.

www.actionagainsthunger.org


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

CMN - CRV20: Chef Thomas Keller Part 2

Culinary Roundtable #20 (Video): Chef Thomas Keller Keynote, Part 2


Chef Thomas Keller of the French Laundry and Per Se gives the keynote address at the Ferdinand Metz Foodservice Forum at the NY International Restaurant Show. He tells his story, and focuses on the element of teamwork that is at the core of his extraordinary success in the restaurant business.

Part 3 coming soon.


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

FPV25: Tondo Flavored Balsamics

Food Philosophy Video #25: Tondo Flavored Balsamic Vinegars

Any product that can make my face do that is one worth trying. The new Tondo fruit-flavored balsamic vinegars are to die for -- gorgeous flavors of lemon, citrus, pomegranate and fig. Join me for a taste with artisan purveyor Alessandro Calveri.

And...you can buy them in the Gilded Fork Boutique! (https://shop.gildedfork.com)



Music: Beau Hall (http://www.beaurocks.com/)

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

Cocktails: 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?!

CMN - CHIC120: Europain with Chef Nancy

CHIC Podcast #120: Europain with Chef Nancy

Chef Nancy Carey has been teaching at CHIC for over 5 years. She is well versed in all areas of breadmaking. She has also recently rekindled her interest in sugar and chocolate sculpture. Nancy and I talk about a convention in Paris, France called Europain. She visited that convention last week and she is here to talk about it. It is one of the biggest conventions in the world dedicated to pastry and baking. We talk about her exploits with her traveling partner and what she learned in France. Thanks for listening.



www.culinarymedianetwork.com

Recipe: Festive Fennel Salad

The first bite of this delightfully crisp and light salad will enthrall you with a burst of flavors. The lovely licorice of the fennel and the zesty cilantro make for an unusual combination that wakes up your taste buds. This salad is a perfect side dish for that picnic in the park.

Ingredients: Fabulous Fennel

Fennel, a member of the parsley family, has a pale green stalk that resembles celery and bright green leaves that resemble dill. It tastes and smells like licorice, and is cultivated mainly in the Mediterranean and the United States as an annual or perennial. Fennel is a healthy plant: it contains vitamin A, calcium, phosphorous, potassium, and even an antioxidant. The best fennel has clean and crisp stems with no browning, and fresh, green leaves. (read more)

CMN - RPV37: Making Asiago Pressato

ReMARKable Palate Video #37: Making Asiago Pressato

Chef Mark is joined by Lou DiPalo from Di Palo's in New York's Little Italy, as they explore the making of Asiago DOP cheese in the Altopiano region of Northern Italy. We see the making of Asiago Pressato, also known as Asiago Fresco.

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

Recipe: Apricot Ginger Flan

Flan can be tricky — or not; but this recipe is worth your time to try. The soft silky texture of the sweet custard melting on the tongue with a bewitching hint of bitterness from the caramelized sugar, and then the fullness of the ginger perfuming the mouth, is worth the exercising of mastering the heat of your stove and oven.

CMN - CRV19: Chef Thomas Keller Part 1

Culinary Roundtable #19 (Video): Chef Thomas Keller Keynote, Part 1


Chef Thomas Keller of the French Laundry and Per Se gives the keynote address at the Ferdinand Metz Foodservice Forum at the NY International Restaurant Show. He tells his story, and focuses on the element of teamwork that is at the core of his extraordinary success in the restaurant business.

Parts 2 and 3 coming soon.


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

CMN - RP138: Chef Thomas Keller

ReMARKable Palate #138: Chef Thomas Keller

Chef Thomas Keller of the French Laundry and Per Se gives the keynote address at the Ferdinand Metz Foodservice Forum at the NY International Restaurant Show. He tells his story, and focuses on the element of teamwork that is at the core of his extraordinary success in the restaurant business.

Look for our 3 part video series of this keynote on the Culinary Roundtable feed.

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

CMN - FPV24: James Beard House Tour

Food Philosophy Video #24: James Beard House Tour

Take a tour with me through James Beard's former home in NYC. Suffice it to say that anyone with a mirrored ceiling in the bedroom is a hero in my book.

Music: Beau Hall (http://www.beaurocks.com/)

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

Cookbook Review - Spice: Flavors of the Eastern Mediterranean

There is more to Mediterranean cuisine than the sunny flavors of Italian, Greek and Provençal cooking. Beyond basil and oregano, olives and olive oil, there is the heady scent of Arabic spices and culinary traditions of forgotten empires. In Spice: Flavors of the Eastern Mediterranean, James Beard Award-winning chef Ana Sortun offers readers and eaters a delicious guide to exploring this “other” Mediterranean cuisine.

A journey through Turkey inspired Sortun to open Oleana, her award-winning restaurant in Cambridge, Massachusetts, which specializes in preparing dishes heady with the Arabic flavors of North Africa, the eastern Mediterranean and the Ottoman empire. This cuisine is both exotic and healthful, as it relies on the judicious use of spice blends and herbs, rather than fats and cream, to infuse dishes with richness and flavor. In Spice, Sortun opens up Oleana’s kitchen to share both sweet and savory recipes for many of her most popular dishes and invites home cooks to, as she puts it, discover spice. (read more)

CMN - RPV36: Chef Mark's Dog Sledding Adventure

ReMARKable Palate Video #36: Chef Mark's Dog Sledding Adventure

(This is a repost, as I messed up on the enclosure link before)

One of the absolute highlights of the past few years for me, I finally got to go dog sledding in the frozen Alaskan wilderness. Carl Dixon of Winter Lake Lodge takes me for a ride with his gorgeous dogs.

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

CMN - CHIC119: Chef Christian Visit (video)

CHIC Podcast #119: Chef Christian Visit (video)

The Le Cordon Bleu sends chefs from Ottawa, CA to work with the students and faculty of CHIC. We always love a visit from Chef Christian. He has such a great sense of humor. In this video we see him working with the pastry chefs, my students, ice carving and producing a grand buffet. Thanks for listening (watching)!



www.culinarymedianetwork.com

CMN - FPV23: Denver Chefs at the James Beard House

Food Philosophy Video #23: Denver Chefs at the James Beard House

Jennifer and Chef Mark take a peek behind the scenes at the Gems of Denver dinner at the James Beard House in NYC -- and Jennifer offers a sneak preview of some very sassy quirks in the house itself.

Music: Beau Hall (http://www.beaurocks.com/)

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







food, food podcast, Reggie Jackson, Food Philosophy, Culinary Podcast Network, Culinary Media Network, Gilded Fork, Jennifer Iannolo