ReMARKable Palate #88: Trans Fats, Canola Oil and Biodiesel.On today’s program, we talk about the confusing world of cooking fats. We speak with Bill McCulloch from Bunge oils about trans fats and why they are not so healthy. We also learn about alternatives based on Canola, and...
Culinary Roundtable #10: 2 Guys, Another Girl, and Some GlassesToday's hosts are Chef Mark of ReMARKable Palate, Jennifer Iannolo of Food Philosophy and Joe Carpenter from A Guy a Girl and a Bottle, who was in New York for PodcampNYC an “unconference” for podcasters and listeners. Before...
Fast Company magazine has featured the ReMARKable Palate Podcast as one of the "12 podcasts you should be listening to", and included me in one of their distinctive Fast Company slideshows. I'm honored to be counted among BBC's Digital Planet, Uncensored Blues, Robert Scoble's Scobleshow, Harvard Business Review's Ideacast,...
ReMARKable Palate #79Happy Chinese New Year! I was invited to a special beer and food pairing luncheon to celebrate the Chinese New Year, the year of the Golden Boar, with Harbin Lager at Tao restaurant in New York City. After the meal, I spoke with master brewer George...
ReMARKable Palate #78: Chef Bun Lai of Miya SushiThis week we’re doing a little kitchencasting, making Ginger Glazed Carrots with Macadamia Nuts, but first we’ll chat with Chef Bun Lai, owner of Miya Sushi, an innovative restaurant in New Haven, CT. Chef Lai is taking traditional Japanese food...
ReMARKable Palate #77: ChoucrouteTo ward off the winter cold, I attended the 8th Annual Choucroute "Halles" of Fame dinner at Les Halles Restaurant in NYC with Jennifer. We spoke with owner Phillipe LaJaunie about how this simple dish brings people together, and celebrates the culture and conviviality of...