August 2007

10 Aug

Posted at 20:17h in Uncategorized by

Food Philosophy Videocast #7: Origen VinegarsI caught up with the lovely Carolina and Veronica from Origen vinegars for a taste of some of their divine Chilean creations, including a green chile vinegar that is perfect for ceviche. And I mean perfect.www.vinagresorigen.clSponsor: Go Daddy (www.godaddy.com)Use code food1 for 10% off...

09 Aug

Posted at 23:57h in Podcasts by

ChefsLine@Five #26: Do-Ahead French Fries Listen now to Chef Cary present some do-ahead french fry techniques for Thomas, of Alaska. He asks: “Can I peel and cut french fries hours ahead of time?”www.culinarypodcastnetwork.comfood, food podcast, cooking, recipe, cooking tips, ChefsLine, Culinary Podcast Network, Gilded Fork...

08 Aug

Posted at 22:47h in Kitchen Sink by

ReMARKable Palate Video #13: Michael Franz on ProseccoVideo interview with Michael Franz, editor of Wine Review Online, and an expert on Prosecco, whom we caught up with at the Vino in Villa Prosecco tasting event. He tells us about the value of Prosecco as an everyday wine, and not...

08 Aug

Posted at 20:58h in Uncategorized by

Well, our Miami adventure continues. After sampling his food at the Taste of the Nation Miami, we had the pleasure of a private cooking class with chef Michael Bloise of Wish Restaurant at his alma mater, the Miami campus of Johnson and Wales University, one of the premiere culinary...

08 Aug

Posted at 13:05h in Uncategorized by

One of the highlights of our trip to Miami was the dinner we enjoyed at the award winning Palme d'Or Restaurant at the Biltmore Hotel in Coral Gables, where we were also guests. I'll have video of the hotel and interviews with Chef Phillipe Ruiz and Manager and award...

07 Aug

Posted at 22:20h in Podcasts, ReMARKable Palate by

ReMARKable Palate #103: More Fancy Food!More coverage from the NASFT Fancy Food Show. Today we hop around the globe, sampling latkes from Los Angeles, wine infused ice cream from upstate New York, and learn about molecular gastronomy from a top Spanish chef, and finally speak with an...