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Are you ready for summer cocktails? We certainly are!
If you are in or around NYC, please join us at Union Bar on Friday July 25th from 5-7 PM as we co-host a summer cocktail bash at "Cafe PureLeaf". This special cafe within Union Bar will be celebrating a new line of bottled PureLeaf brewed teas by Lipton. We're going to give tea time a whole new definition, so put on your party shoes and come on over!  We'll be doing some live taping for our Culinary Media Network shows, especially the bartenders mixing PureLeaf teas into some tasty libations. Union Bar 200 Park Avenue South (betw 17th & 18th) 5:00 PM to 7:00 PM The happy hour with drink specials will take place from 5-7, but we'll hang around for a bit afterwards. So come on out and have a drink with us -- we can't wait to meet you there! Be sure to let us know if you're coming so that we can say hello, and thank you for being a Culinary Media Network fan!   CMN Video: Cocktail Hour - Cachaça We explore the uses of Cachaça, the national spirit of Brazil, and learn how to make 2 cocktails, the classic Caiparinha, and the Empire Cooler, with Sagatiba Brand Manager and mixologist Jamie Terrell. A production of The Culinary Media Network. www.culinarymedianetwork.com      ReMARKable Palate #153: Cachaça - The Spirit of BrazilThis week, we talk about the National Spirit of Brazil, Cachaça. I attended a party hosted by Sagatiba, a premium Brazilian Cachaça, and had the chance to sit down with Jared Brown and Anistatia Miller, cocktail, spirits, and liquor experts who happen to be married to each other! You heard them recently on All You Can Eat #52, speaking with our mutual friend Don Genova. Well today, they give us the benefit of their vast knowledge and research into the history of Cachaça and other New World spirits.  Exposition Universelle des Vins et SpiritueuxSagatiba Cachaça Theme Song: "Go Fish", by Big Money Grip, from the Podsafe Music Network. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com  CHIC Podcast #134: HerbsHerbs are great with most foods whether they are dry or fresh. Wook and I talk about how to grow them, how to use them and what to pair them with. Be sure to check out Wook's blog at www.kangskorner.blogspot.com Thanks for listening!   www.culinarymedianetwork.com  CMN Video: Fork in The Road - Sicily Jennifer and Chef Mark speak with Tony May and Gianfranco Sorrentino from GRI, or Gruppo Ristoratori Italiani, about GRI's mission to promote the image of Italian Cuisine in the United States. Each year, they visit a region of Italy to learn about fresh artisanal products. This year, the destination was Sicily, and the Culinary Media Network came along to join in on the fun! From ancient Greek ruins, to sumptuous feasts in rustic farmhouses to Medieval Palazzi and winery tours, we took a big bite out of Sicily! A production of The Culinary Media Network. www.culinarymedianetwork.com  Mara Eli, Francesco Cafiso "Sicilia" (mp3) from "Made in Sicily The Songs" (Alfredo Lo Faro)  Buy at Napster Buy at GroupieTunes Buy at mTraks Download More On This Album ReMARKable Palate #152: A Powerful Taste of WalesThis week, I take a trip to the west of the UK and get a taste of Wales! I wish it were really so, but actually I spoke with a bunch of Welsh food producers at the Fancy Food Show here in New York. From cheddar cheese, to beer, sea salt and flavored pates, the foods of Wales reflect the Gaelic roots of these warm people, and I'm sure you'll agree that the ones I met are a fun lot.  Collier's CheeseCwrw Haf Halen Mon Seasalt Patchwork Foods ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com Theme Song: "Go Fish", by Big Money Grip, from the Podsafe Music Network.  CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 3 The conclusion of our 3 part series. Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He finishes his Shrimp in Green Mole Sauce, and teaches us about chayote. www.rickbayless.com A production of The Culinary Media Network. www.culinarymedianetwork.com  Suffice it to say we’ve had a lot of fun with this dossier. We’ve always loved the texture and flavor of avocado, but the sassy origin of its name takes it to a whole new level for us.Avocados are a pear-shaped fruit featured in dishes around the world, from ice cream in Brazil to guacamole in Mexico to sweet drinks in Vietnam and the Philippines. Avocado trees are known as Persea americana, with the fruit itself categorized as Lauraceae. These verdant beauties are not only cholesterol free, but are also rich in monounsaturated fat (15% of the recommended daily allowance), making them a healthy and delicious addition to your cooking; we like to use them as a substitute for butter on our bread. They are also rich in vitamins B, E, K and folate. (We don’t need these excuses, but if they work for you, go for it.) Avocados are also renowned for their skin-enhancing properties, and are used in numerous beauty products. The avocado’s reputation as an aphrodisiac is legendary, and it is uncertain which has contributed more to this: The visual of the opened avocado or the etymology of the name itself. Whatever the case, we are happy to promote sensual stimulation of any kind, at any time. (read more)  A colorfully seductive dish, this light, yet alluring dessert of soft, juicy fruits is perfect for a spring or summer refresher. In this simple salad, we capture distinctly different flavors – sweet, tart and savory – and wrap them together in a subtle tarragon and honey cream. We also provide a variation for presentation – a sexy timbale of fruits – so have fun and experiment with whatever variation suits your style and comfort level.CHIC Podcast #133: Citrus Flavor and Equipment RoundupWook Kang and I decided to talk about our favorite flavors today. We both love citrus in all it's incarnations. Of course we love lemons but limes are what really blow us away. We even give equal time to grapefruit. Then we take some time to talk about specialty pans one might buy. Do you have an omelette pan? How about a scone pan? We navigate through our favorite types and brands of pans. Thanks for listening. Also, check out Chef Wook's blog at Wookie Cookie. www.culinarymedianetwork.com  CMN Video: SpeckFest Jennifer visits SpeckFest, the Annual festival celebrating Speck, a cured ham product of the SudTirol-Alto Adige region of Northern Italy that is both smoked and air cured. She then takes us to a factory, where we see the modern way that Speck is produced. A production of The Culinary Media Network. www.culinarymedianetwork.com  All You Can Eat #52: I Need a Cocktail!Solid bartending tips for making the perfect Bloody Caesar and other Clamato-based drinks, followed by a chat with two of my oldest drinking buddies! (they are cocktail experts...)  ReMARKable Palate #151: Greek Cheese with the Greek GourmandThis week, I chat with Sam Sotiropoulos, the Greek Gourmand, who shares recipes and reflections on Greek food, culture, and history on his blog at greekgourmand.blogspot.com. Sam gives us a primer on Greek cheeses, helping us to go beyond feta, and distinguish between the many fine cheeses that come from the cradle of Western Civilization. More on Greek Cheeses: Greek Cheese Page ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com Theme Song: "Go Fish", by Big Money Grip, from the Podsafe Music Network. My friend Chef Ben asked me to write a guest blog on his excellent Australian Chef website, and I was happy to oblige: A Day in the Life of a Personal Chef!
  CMN Video: Fancy Food Show Highlights A visual montage of some of the beautiful and mouth-watering displays of food products at the 2008 NASFT Summer Fancy Food Show. A production of the Culinary Media Network. www.culinarymedianetwork.com A production of The Culinary Media Network. www.culinarymedianetwork.com CHIC Podcast #132: My Parents and FoodFor the independence day holiday, we traveled East to visit my parents, Joe and Sally. They infused a love of food in me and I wanted to know a little bit about their experience with food. I talk to them individually in their home and on a walk with my mother. Thanks for listening! www.culinarymedianetwork.com  Fresh figs are already sweet and delicious on their own. However, we prefer to roast them under the broiler with a light coating of sugar to enhance their richness and make them easier to blend with other luscious ingredients. This fig spread can be served with an assortment of crackers and toast points as well as over slices of roasted pork or a succulent grilled steak. An evocative potion of blood oranges and Agavero (the tequila liqueur) is paired with the “soldiers’ herbs” of tarragon & coriander seeds. These anise flavors with hints of raspberries are softened with essence of the floral coriander and earthed by the natural sweetness of pure maple syrup. Celebrate this crimson cocktail together with your own “blood brothers”. ReMARKable Palate #150: Fancy Food Show Hot PicksToday, it’s my annual wrap up of highlights from the Fancy Food Show. Each summer the NASFT, the National Association for the Specialty Food Trade, hosts a huge show at the Jacob Javits Center, showcasing food producers from around the world. Many countries sponsor national trade pavilions to show off their traditional and innovative products, and also many entrepreneurial Americans take the opportunity to introduce new specialty products for the American Market. Today it’s a quick wrap up of a few of the products that caught my eye.  ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com Theme Song: "Go Fish", by Big Money Grip, from the Podsafe Music Network.  CMN Video: Action Against Hunger Benefit We attend the Benefit party for the Restaurants Against Hunger campaign, to raise funds for Action Against Hunger, an International agency devoted to fighting hunger in over 43 countries in the world. Their aid helps children and adults with severe malnutrition and in many cases brings them back from the brink of death. Please take a moment to donate at www.actionagainsthunger.org A production of The Culinary Media Network. www.culinarymedianetwork.com  CMN Video: Tasting Speck Alto Adige Jennifer visits the Johannser Hof in Chiusa, Sudtirol to learn the traditional way that Speck is made. She speaks with Franz Mitterutzner, Director of the Speck Alto Adige Consoritum, about the methods and careful regulations that govern this traditional cured meat of Northern Italy. She then tastes some of Herr Brunner's farmhouse Speck with Lou Di Palo of Di Palo's Fine Foods. A production of The Culinary Media Network. www.culinarymedianetwork.com  CMN Video: How to Make the Perfect Latte Barista Heather Perry from the Ultimate Barista Challenge shows us how to make the perfect latte, with tips on milk temperature, rolling the steam, and how to make those cool designs that seem impossible! www.ultimatebaristachallenge.com A production of The Culinary Media Network. www.culinarymedianetwork.com  ReMARKable Palate #149: Italian Food Expert Julia Della CroceOn today’s show, I visit with Julia Della Croce, one of the pre-eminent authorities on Italian food. Julia has written 11 cookbooks, each focusing on regional Italian cookery, from Rome to the Veneto to Umbria, and books on pasta, antipasti, and even vegetarian Italian dishes. I met Julia on a recent trip to Sicily, and we shared such wonderful conversations about fresh seasonal food, I wanted to have her on the show to share some of that with you. We met again recently on a beautiful day in New York, and in addition to talking about the issues of local eating vs. importing, she shares with us some of what she’s been doing to teach school-children about growing and making food. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com Theme Song: "Go Fish", by Big Money Grip, from the Podsafe Music Network. CHIC Podcast #130: Flavor EnhancersA listener recently wrote the show about some ideas for upcoming podcasts. She mentioned that she wanted to know what “chocolate extract” is and how she would use it. There is no such thing as real chocolate extract unless you count cocoa powder. This got Chef Wook and myself thinking about all the great flavor enhancers professional chefs use everyday without thinking about it. Wook and I talk about infusion, reduction and myriad flavor enhancers that every home cook can take advantage of. Thanks for listening. Also, check out Chef Wook's blog at Wookie Cookie www.culinarymedianetwork.com  CMN Video: How to Make Lobster Rolls Chef Mark is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to make a simple yet sumptuous lobster roll. www.tasteofnovascotia.com A production of The Culinary Media Network. www.culinarymedianetwork.com |
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