The Food Seen

On today's episode of THE FOOD SEEN, establishments of a certain embellishment are part of John Tebeau's story. His grandfather owned speakeasies in Detroit during the 1920s, his father opened restaurants and saloons in Muskegon, Michigan in the 50s. What writer Ray Oldenburg calls "third places," somewhere between work and home, lie Bars, Taverns & Dives New Yorkers Loves, an ode to such watering holes. John Tebeau illustrates the facade, and enumerates on the interior motifs, profiling bartenders and classic cocktails, all for that gemütlichkeit, "that great, good feeling." Sidle up and become a regular for life. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Margaret Palca was never supposed to be a baker. Everyone in her family thought she'd be an artist, but after an apprenticeship in French pastry, she had set a course for Paris, and began her dream of opening up a bakery. She's now been a Brooklyn mainstay for decades, but Margaret Palca Bakes, is more than a bakery (and a cookbook!), it's a life story. Palca nourishes her customers, family and friends with every award-winning piece of rugelach. You'll go for the cakes, cookies, muffins and more, but you'll come back for the memories. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, the fourth generation of Zaro's Family Bakery, is run by four Zaros: Michael, Brian, Scott and Richie. These three brothers and one cousin, bake the breads and pastries of their birthright, as native New Yorkers, instilling an institution with braided challahs and black & white cookies. Over 1.5 million people pass by their storefronts every day, conveniently located at transportation hubs like Grand Central Terminal, Penn Station and Port Authority, it's no wonder that traveling back in time, still tastes so sweet. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Adam Dulye, Executive Chef of the Brewers Association, authored THE BEER PANTRY (thebeerpantry.com), as a guide to cooking FOR beer, not just WITH it. It breaks down craft beer into 6-PACK of flavor profiles (Crisp & Clean, Hoppy & Bitter, Malty & Sweet, Rich & Roasty, Fruity & Spicy, and Sour, Tart, & Funky), which a parallel a palatable lexicon that also describes the foods that best pair with them. Think Grilled Clams with Spicy Corn and Garlic Aioli with a nice refreshing Pilsner. Chicken Thighs with Crispy Yukon Potatoes and Braised Kale with a piney Pale Ale. Chocolate Devil's Food Cake with Mini Stour Milkshakes. This is not your normal pub grub; this is hand-crafted cooking for better made beers. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, James Briscione turns big data into delicious recipes.. While Director of Culinary Research at the Institute of Culinary Education (ICE), Briscione worked with IBM's Watson computer to mapped out flavor combinations which challenged the pre concepts of what tastes good together, and why. From there, The Flavor Matrix was born! As a book, it's a guide to pairing ingredients chemically by their aromatic compounds. As a cook, you'll open up a world of creativity far past your personal palate of taste memories (e.g. garlic and cocoa, artichokes and sesame, corn and coconut). The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Andrea Fazzari finds out what it means to be "Japanese", as a world traveler, an anthropological photographer, and now, author of "Tokyo New Wave: 31 Chefs Defining Japan's Next Generation". Profiling a new generation of Japanese cooks in the kitchen, those that run sushi counters, late night izakayas, French bistros, Italian trattorias and ramen shops, are ushering an era of modernity, with the deepest respect to tradition. It's Fazzari's intuitive interviews, and insightful imagery, that center us, and herself, in Japan, in her love letter of time, place, and food. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Cameron Stauch takes us on a journey into the world of Vegetarian Viet Nam. A culture, and cuisine known for its brothy complex pho soups, and layered bánh mì sandwiches, comes a vision of vegetarianism brought to light by Mahayana Buddhists. Stauch first visited Hanoi in 2000, and lived there over a decade later where he learned that most vegetarian Vietnamese dishes are just replicas of ones with meat. That said, the textural nuances of tofu and delicate fragrant herbs, elevate rice crepes and cellophane noodles, making this meatless approach to cooking so mindful. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, we welcome the "fine casual" expansion of Tender Greens from sunny California. What begin as a single establishment in Culver City, is now nearly 30 locations strong! CEO and co-founder Erik Oberholtzer, a seasoned chef himself, spent time in white table clothed kitchens of the slow food movement, but it wasn't until a stint as Executive Chef at Shutters on the Beach in Santa Monica, that he and co-founders David Dressler and Matt Lyman realized they couldn’t afford to eat at the type of restaurants that served the quality food they have been accustomed to cooking. Tender Greens' mission was to bridge this gap, serve the comfort food chefs love to cook for themselves and their families, and make it delicious at a price that was accessible, everyday. There's mindfulness behind this mantra too, with initiatives in urban farming, culinary internship programs, and supporting like-minded local purveyors, democratize fine dining for all! The Food Seen is powered by Sim

On today's episode of THE FOOD SEEN, we break into the batteria (a series of barrels in descending size, and different woods) of Mariangela Montanari, a REAL balsamic vinegar maker from Modena (Italy), the land of fast cars, and slow food. At La Ca' Dal Non, her acetaia (vinegar brewery), balsamico tradizionale DOP has been produced for generations, but it's only in the past 50 years that it's been shared outside of the family. Luckily, 100 ml bottles of "black gold" are now imported in by Gustiamo, allowing us to taste, and truly experience, the history of balsamic vinegar. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Lindsay Maitland Hunt (Instagram: @lindsaymaitland) aims to eat what she calls "healthyish", noted in her titular book, "Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life". The trick is, there is no trick; accessible ingredients, streamlined recipes, and equipment you already have in your kitchen. Here's how to have the biggest, most delicious plate of food possible, by packing your bowl with vegetables for extra volume, or adding fun flavor boosters. From breakfast smoothies, to no-cook lunches, even treats and snacks to sate your health-minded, and hungry desires. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, we drink the rainbow with Jon Bonné, a writer, whose career has spanned the globe in search of fermentable grapes. Posting time as the San Francisco Chronicle's wine editor, a deep, contemporary look at wine coming from the Golden State for his book, The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste, Senior contributing editor for PUNCH, and most recently, publishing The New Wine Rules, a guide on how to drink better through 89 quaffable tips: a good wine-store employee is your best friend, a wine’s price rarely reflects its quality, you can’t judge a label like you used to, acidity might be the most important quality in wine, texture might be the second most important quality in wine … and if all else fails: bubbles! The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Pableaux Johnson kick-starts our 2018 season with a Louisiana Creole tradition: red beans & rice. A meal regulated for Mondays, made with leftovers from Sunday dinner, is the extension dinner by a day, by the benevolent hand of hospitality. Before moving to New Orleans, Johnson lived in Austin, Texas, and would throw big gumbo parties for friends in the hundreds, feeding them soul food past po’boys and beignets. In 2009, he took his show on the road, bringing his Red Beans & Rice Show to the masses. Named one of Epicurious' "100 Greatest Home Cooks of All Time", Johnson, a photographer and journalist at heart, is the life of the food party, Mardi Gras, and Jazz Fest all in one! The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Jersey boy, Mike Friedman, cooks Italian-influenced food to Washington, DC, by way of the Mediterranean and the Mid-Atlantic. Friedman opened up The Red Hen DC, and more recently, All-Purpose Pizzeria, in DC's Shaw neighborhood, bringing his Jersey-style, and schtick, to his takes on traditional pastas and deck-oven pizzas, that will have you traveling towards our nation's capital for an antipasti salad, mezzi rigatoni and a slice! The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, we chill out with Shintaro Okamoto of Okamoto Studio, NYC's premium ice sculptor, who's family has been carving large blocks for ice for generations. It's not all chain saws and ice picks, though they're definitely in the tool kit, as we consider the methods and machinery behind making crystal clear frozen water; the true magic behind ornate displays, luges, and even cocktail ice. Okamoto Studio's customized frozen art pieces eventually melt away, but their temporal memory is forever breathtaking. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, it took two childhood friends, Chip (Malt) & Jake (Kalick), to reinvent the way we procure our cookware. Made In, was born out of a directness; a business based on making the best pots and pans in America, while cutting out the middle man to offering the savings direct to consumer. Assembled in America, you'll find 5-ply construction, even-cooking properties, ergonomic and heat-resistant handles, chemical-free coating, stackable and dishwasher safe. What may sound like an infomercial is just that, except there's no need to call a toll-free number. There's a straightforward website, and a simple wish: that more people will continue to cook at home ... in Made In cookware of course. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, how does one revive a nearly 100-year-old speakeasy, and sacred New York City establishment? Well, Victoria Blamey came to Chumley's, with her Chilean heritage and worldly repertoire, making it anew and paying homage to the past? She kept the burger and beef tartare, but made them hers, adding bone marrow the burger, and serving the tartare with puffed beef tendon, confit tomatoes, and Ombra sheep cheese. It's a window into her world, in a windowless establishment, that has long been a literary and culinary hub. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, we dance our way to Mumbai with Sri Rao, the first American born writer to work on a Bollywood film. Indian cinema is vivid and rich, and their cuisine is just as brilliant. In his cookbook, "Bollywood Kitchen", Rao blends the two, pairing musicals with menus, even his own, “Baar Baar Dekho” (Look Again & Again), a love story which featured 2016’s #1 dance song “Kala Chashma”, and has over 300 million views on YouTube. Grab your with Masala Spiced Popcorn, and get ready for a movie and dinner! The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, David Tanis, ex-Chez Panisse chef, and author of the seminal classics "A Platter of Figs" "Heart of an Artichoke" and "One Good Dish", releases his most recent opus "Market Cooking", derived from the French term, "la cuisine du marche". It's a philosophy and style, such in the way that Tanis approaches each ingredient; first with Alliums, then Vegetables, followed by Spices. If you've ever wondered how to build flavors, as well as your repertoire, this is the book for you! The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Brad Thomas Parsons is best known as a cocktail scribe, penning such modern classics as Bitters and Amaro. Celebrating yet another unsung hero in the booze world, Parsons now immortalizes our feline protectors in his latest book: Distillery Cats, complete with 30 mouser profiles, and fifteen cocktails from the distilleries they patrol, and call home. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, during a visit Rome as an art student and sculptor, Jim Lahey, now known for his breads at Sullivan Street Bakery and the revolutionary no-knead method, found epiphany in pizza bianca all romana. From those origins, comes a cookbook, with stories of Lahey's bread beginnings, and sourdough starter. The Food Seen is powered by Simplecast