James Beard Award winning Chef John Currence is our guest on this Edition of the Blue Plate Special on Edible Radio, here to talk about his new book Pickles, Pigs, & Whiskey. Plus a special appearance by Gibson Thomas of Edible Radio's Drink Tank, with hosts Christine Friese and Kurt Michael Friese.
Blue Plate Special host Kurt Friese talks to legendary magazine editor Dorothy Kalins at the Edible Institute 2011 about the past and future of food magazines, her work with Chef John Besh, and why Downtown Des Moines’ East Village neighborhood is becoming a restaurant haven.
Blue Plate Special hosts Kurt and Christine Friese talk to Deborah Krasner, winner of just about every award there is for culinary writing including a James Beard Award, an IACP award and a Gorrmand World Cookbook Award. Krasner discusses her new book Good Meat. We also discuss her culinary tours of Italy and Vermont.
Pantry Raid: How to make duck confit and cassoulet – time consuming but not difficult.
Dave’s suggests that substituting occurs when an ingredient is unavailable or when a cook wants to change a flavor. Substitutes for things like Agave syrup, sumac are among the harder to find, whereas a substitute for baking powder is good when one runs out of it.
Blue Plate Special hosts Kurt and Christine Friese talk to Fran Voigt, founder of the New England Culinary Institute (NECI) in Montpelier, VT. We discuss the history of the school, how it has evolved and where culinary training is headed now.
Pantry Raid: Pete’s Greens CSA fire and how to store and use up grains – barley, cornmeal.
Mealtrain.com and food for shut-ins of all sorts. What to bring when taking food to friends and family recovering from illness or childbirth, to seniors who need help preparing meals? How to make it easy, tasty and not too heavy.
James Peterson is the winner of six James Beard awards, a photographer, a chef and cooking instructor and his newest book is Meat: A Kitchen Education. In it he discusses techniques for cutting, preparing and cooking a variety of meats, encouraging a more critical tasting to recognize high quality meats. We talk about the ethical issues of meat eating and the proper method for cooking a terrific hamburger.
Do you ever struggle with what to take to people who are recovering: from surgery, childbirth or grief? Do you handle some food duties for seniors? There is a great website that can organize the volunteers so that not all the food arrives at once and so that the person’s tastes and health needs are clear. We talk about some ideas for healthy, light but tasty foods that are also portable and easy to prepare.
Blue Plate Special hosts Kurt and Christine Friese chat with author Rowan Jacobsen. Visiting areas in Mexico, the US and Canada, Jacobsen discusses the importance of location in all manner of foods from chocolate to mushrooms.