Author: Jennifer Iannolo

18 Jun

Posted at 08:27h in Uncategorized by

Food Philosophy Videocast #3: Crab Rolls at Fisherman's WharfJoin me for my first taste of a San Francisco crab roll, complete with the luscious taste of sourdough, at Fisherman's Wharf. If you've heard that a New York bagel cannot be replicated outside of the five boroughs (which is true,...

18 Jun

Posted at 08:13h in Kitchen Sink by

Adam Curry was recently on Bloomberg to explain the phenomenon of podcasting, and what it means for the future of independent media. For those who might not understand exactly how it all works, and why it's so different, this is a great primer. Enjoy!podcast, Adam Curry, PodShow...

11 Jun

Posted at 14:53h in Food Philosophy, Podcasts by

Food Philosophy #52: Chef Geoffrey ZakarianChefs and lemons and shrimp, oh my! Chef Mark and I speak with Geoffrey Zakarian, chef/owner of restaurants TOWN and Country in New York City.I'm also sharing a bit of behind-the-scenes activity at the Gilded Fork and Culinary Podcast Network, as we have re-focused...

11 Jun

Posted at 14:18h in Recipes by

Food Philosophy #52: Chef Geoffrey ZakarianChefs and lemons and shrimp, oh my! Chef Mark and I speak with Geoffrey Zakarian, chef/owner of restaurants TOWN and Country in New York City.I'm also sharing a bit of behind-the-scenes activity at the Gilded Fork and Culinary Podcast Network, as we have re-focused...

10 Jun

Posted at 13:24h in Kitchen Sink by

I read the news this morning that Boston Beer Co. has designed a special glass for Sam Adams Boston Lager. Long a fan of the tasty beverage, I'm intrigued by Jim Koch's efforts to showcase it at its best. There were apparently hundreds of prototypes created and tested by sensory...

29 May

Posted at 16:12h in Food Philosophy, Podcasts by

Food Philosophy #51: Rum CocktailsChef Mark and I attended a Rums of Puerto Rico tasting at Country restaurant in NYC, and we were introduced to a whole new world -- from the perspective of cocktails crafted by Jose "Juice" Miranda to the menu prepared by Executive Chef Doug Psaltis.Featured...