ReMARKable Palate #95: Top Chef Contestant Sandee BirdsongOn today’s show, we hang out with Top Chef 3 contestant Sandee Birdsong, who has worked her way up from being a self-taught home cook to become Executive Chef of Tantra, the sexiest restaurant in Miami's South Beach. She shares the...
ChefsLine@Five #20: How to Reheat Quiche Do real chefs use the microwave? Listen to Chef Erika discuss how to reheat a quiche.www.culinarypodcastnetwork.comfood, food podcast, cooking, recipe, cooking tips, ChefsLine, Culinary Podcast Network, Gilded Fork...
CHIC Podcast #76: Quick Summer Sauces With summer here, Chef John and I talked about the great sauces that we put on our fish, chicken and salads at this time of year. John actually called the idea, contemporary sauces as these are sauces...
ReMARKable Palate Video #5: Sojourn CellarsMore video from Pinot Days New York! We speak with Craig Haserot of Sojourn Cellars and taste their 2005 Sonoma Coast Pinot Noir blend, as well as their vineyard designate, San Giacomo. Sponsor: www.godaddy.comUse these codes for special discounts at checkout:palate1 for 10% off...
ReMARKable Palate #94: Tasting with AdolfoOn today’s show, we sit down with CEO of Ruffino Wines, Adolfo Folonari, and taste four of the white wines his company is producing. He tells me about the company’s history and tradition as a Tuscan winemaker known for Chianti Classico and Brunello,...
Our favorite thing about shrimp is their versatility – one of the reasons why they may have become so popular in America is that they substitute beautifully for other kinds of crustaceans unavailable in our waters, such as scampi in Italy and langoustine in France. Shrimp’s mild, sweet flavor goes...