flavors unknown podcast

Minneapolis-based forager Alan Bergo is the author of The Forager Chef’s Book of Flora, a culinary companion to a forager’s field guide that highlights the beauty and flavors around us. You’ll hear how foraging gave him an appreciation for the whole vegetable, the most exciting flavors he’s encountered while foraging, and the connection that he’s gained to the land through viewing it as an edible amusement park. What you'll learn with chef Alan Bergo The beauty of the foraging experience (3:34)Staying safe when eating in the wild (5:33)The legality serving foraged foods in restaurants (7:31)The wildly diverse world of morels (11:03)Dedication to a wild gardner (13:49)A root to flower concept of cooking (16:19)Looking at foraged plants through a cultural lens (22:28)How to cook with daylilies (28:21)The most exciting foraged flavors (30:25)Debunking the acorn myth (34:27)Extending the shelf-life of wild greens (39:02)Foraging in every season (42:05)Viewing the world as an edible amusement park (44:54)Foraging recipes to make at home (46:46)One must-have cookbook for forager chef’s (48:42)A culinary tour of Minneapolis (49:16)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Bird Cherry Cake by Alan Bergo Galium Triflorum – Fragrant Bedstraw Sunflower Artichokes Spruce Tip Panna Cotta Click to tweet No one is going to die when you have a forger that knows what they're doing. Click To Tweet Studying wild plants and mushrooms transformed my cooking style. I thought I cooked hyper seasonal before, but I had no idea. It's really just made me a deeper appreciation for what seasonal food is. Click To Tweet If you interact with your environment, you can have fresh wild greens until basically the snow falls. Click To Tweet A funny thing about morels is that they're absolutely 100% toxic raw, if you put them on a burger raw, you're going to go straight to the hospital. Click To Tweet One of the best things about foraging is to look at a landscape as not just a landscape, but as an edible amusement park. Click To Tweet Social media Chef Alan Bergo Instagram Facebook Twitter Links mentioned in this episode The Forager Chef website

Erik Ramirez is the creative culinary hit-maker behind New York restaurants Llama Inn and Llama San. In both locations, he explores the historical traditions of Peruvian cuisine, while simultaneously expanding it based on the seasons of New York. As a first generation American, his summer visits to Peru growing up gave him exposure and appreciation for the regional and cultural styles of cooking throughout the country. Today, he talks about the different influences that shaped the Peruvian cuisine, his sources of inspiration, and the food concepts at his New York restaurants. What you'll learn with chef Erik Ramirez Two factors that define Peruvian cuisine (3:05) The ethnic influences within Peruvian cuisine (3:51)What Peruvian cooks learned from the Japanese (6:20)How Chef Erik Ramirez is adapting his restaurant concept to New York (9:13)His favorite Peruvian food growing up (10:20)When Chef Erik Ramirez changed his mind about Peruvian cuisine (11:33)How his first opportunity to cook Peruvian food came about (13:28)The concept behind Llama Inn (16:00)Balancing tradition with creativity on a menu (17:52)One of the defining ingredients in Peruvian cuisine (20:15)Chef Erik Ramirez creative process when conceptualizing a new dish (21:02)How the pandemic affected his business (27:10)How a new recipe idea makes it on the menu (30:50)Blending classic French technique with Peruvian traditions (34:30)Making Ceviche 101 (36:01)When you can expect a cookbook (42:18)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast Links to other episodes in New York Conversation with Chef Dan KlugerInterview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Madai ceviche, coconut, uni, matcha Aged duck nigiris @ Llama San Pork Tonkatsu, Udon Verde, Pickled Cucumbers Scallop Ceviche from Chef Erik Ramirez Click to tweet I wanted to create something that allowed me to use the seasons and the local from New York. It gave me more of a culinary playing field. Click To Tweet In Peruvian cuisine, particularly, you need to know where it stems or comes from. History and cuisine go hand in hand. Click To Tweet I knew Peruvian food from my childhood and only certain dishes that I liked or that my mom would make. I didn't have an understanding of all the cultural influences and the ingredients until I went on a culinary trip to Peru when I was 28. Click To Tweet Creativity would come first before technique. Food concept stems from creative. You're brainstorming, you're talking to your chefs, and you're basically creating a concept. Click To Tweet

Today’s guest is Chef Dan Kluger, owner of New York based restaurants Loring Place, Penny Bridge, and Washington Squares. He’s also the author of Chasing Flavor, his debut cookbook featuring 190 recipes that help home cooks master more flavorful techniques in the kitchen. We discuss his brave decision to open a new restaurant mid-pandemic, his concept of building flavor, and the importance of understanding basic cooking techniques in the pursuit of flavor. You’ll hear about his experiences working with top names in the industry, the sources of his creative inspiration, and how his values are turning towards simplicity after a career filled with so much variety. What you'll learn with Chef Dan Kluger Choosing to open a restaurant during the pandemic (3:04)Why it always comes back to comfort food (5:23)Chef Dan Kluger talks about the spontaneous beginnings of Washington Squares (6:10)Writing a cookbook focused on the pursuit of flavor (9:12)Balancing the peaks and valleys in every meal (11:24)Chef Dan Kluger advises to build a comprehensive pantry (16:28)The importance of basic technique (19:07)Chef Dan Kluger shares what it was like working for some the top chefs in the industry (23:34)The conversation that the pandemic finally opened up (29:42)Chef Dan Kluger' sources of creative inspiration (31:04)Building on creativity with spices (33:01)Seeking simplicity (33:37)The perfect summer salad to try at home (35:08)Series of rapid-fire questionsKluger’s food tour of Manhattan (36:40)Link to the podcast episode on Apple Podcast Links to other episodes in New York Interview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Dan kluger and flavors unknown Cornmeal crusted skate at Loring Place Baked ricotta at Loring Place Grandma style pan pizza Roasted asparagus at Loring Place Wood grilled broccoli salad Sugar snap peas by Chef Dan Kluger Asparagus “fries” by Chef Dan Kluger Click to tweet I want people to cook flavorfully, I want them to want to take something as simple as broccoli, and make it the most flavorful thing on the table. Click To Tweet I think creativity is incredibly important. But technique and understanding of very basic techniques is really important to any cooking, whether it's at a home level or or restaurant level. Click To Tweet Many times people don't appreciate the simplicity of technique or the output of technique. Simple technique can have an incredible impact on any dish by just roasting a carrot properly. Click To Tweet Inspiration varies a lot. It can be driven by a need, meaning it's spring out, we know we need to change the menu. It could be driven by boredom, tired of looking at a dish, or it could literally be like being struck by lightning. Click To Tweet Social media Loring Place Instagram Facebook Twitter Social media Chef Dan Kluger Instagram Twitter

The legacy of the food critic and restaurant reviews is a surprisingly long one. It’s also complicated. Food critics emerged from simple desires like sharing thoughts about great meals and giving weary travelers advice about where to get a good meal on the road. But, as times changed, the role of food writers and restaurant reviews expanded. It went from being a hobby to a well-paid profession (with obvious perks). Here to enlighten us about that history is one of the most influential food critics in the US. John Mariani has spent 40 years tasting his way through culinary trends and across state lines. He’s a professional food writer, critic, author and journalist who has written for major publications like Esquire and Forbes. In today’s episode, Mariani provides interesting historical insights into the evolution of food critics. He’ll talk about how the role has changed through the decades, and offers some much needed optimism for an industry that’s been hit hard through the pandemic. What we covered in this episode John Mariani gives a short history of the food critic (4:26) The origins of the Michelin Guide (7:17) John Mariani explains the different types of restaurant critics (11:59) How funding for food critics has changed (16:33) The difference between online reviews and professional critics from John Mariani point of view (20:32) Drawing the line between criticism and just being mean (24:07) The problem with the stars system (25:32) Understanding the psychology of online reviews (27:58) John Mariani is looking into the future of restaurants through the lens of the past (32:08) Why the industry will survive (35:29) John Mariani answers whether restaurateurs are afraid of food critics (37:33) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Thanks Chef Gabriel Kreuther for the introduction Link to conversation with Chef Gabriel Kreuther - 2 Michelin Stars in Manhattan Click to tweet It's no dirty little secret about Michelin, although I think it probably comes as a surprise to many people, that they don't have that many inspectors. Click To Tweet We were told if a place is that awful, or a place you don't want to send the reader, don't write about it. Click To Tweet I'm sure when restaurateurs pick up the newspapers or the magazine, their eyes shoot or right down to the stars and if they get less than three, their hearts sink because they know that the public doesn't know the difference between two and three. Click To Tweet Everybody was saying the restaurant industry in America and France, everywhere is going to die. 70% of restaurants were going to go out of business forever. And I said, hold your horses. First of all, you don't know anything about restaurant history, if that's what you believe. Click To Tweet We're going to be very, very cautious about opening any wounds. Because we know these are our favorite people, restaurateurs, and chefs, they are our favorite people. Because these people have suffered so much. Click To Tweet Social media John Mariani Instagram Facebook Twitter Linkedin Links mentioned in this episode Subscribe to John Mariani's Blog Link to John Mariani's articles in Forbes Link to John Mariani's articles in Esquire

In this episode, we’re celebrating the deep flavors of traditional Mexican cuisine. Today’s guest is Mely Martinez, blogger and author of the well-known Mexico in My Kitchen website and cookbook. Inspired by her desire to leave a legacy of traditional flavors for her son to easily access wherever he was in the world, she started a collection of recipes online. The site quickly gained a global audience of cooks who wanted to hold onto the flavors of home, and those who wanted to discover the authentic flavors of Mexico for the first time. She’s masterfully brought together a collection of traditional recipes from across the country, and in doing so, has inspired new generations of professional chefs and home cooks to discover the rich variety within Mexican gastronomy. What we covered in this episode Mely Martinez talks about the inspiration behind the recipes (9:48) The cultural shift driving the resurgence of traditional Mexican food (15:58) Why you won’t see a Mely Martinez restaurant (18:42) Regional differences in Mexican cuisine (22:25) Mely Martinez shares her life lessons from traditional cooking (28:16) A recipe you can make at home that you won’t find the book (35:15) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in Dallas Conversation with Chef Misti Norris from Petra & The Beast #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Mely Martinez – Pork in Chile Morita with Rice Entomatadas, corn tortillas covered with tomato and cheese @ Mexico in My Kitchen Mely Martinez – Mole Poblano Tamales de pollo en salsa verde @ Mexico in My Kitchen Recipe: Tamales de Puerco – Pork Tamales from Mely Martinez Ingredients: For the meat: 1 pound of pork shoulder, cut into cubes 2 garlic cloves 1⁄4 of a white onion 1 bay leaf 4 cups of water 1 teaspoon of salt For the sauce: 2 Ancho peppers, cleaned, deveined, and seeded 3 Guajillo peppers, cleaned, deveined, and seeded 2 small garlic cloves 1/3 teaspoon of ground cumin 1 tablespoon of vegetable oil Salt and black pepper to season For the dough: 3 cups of cornflour (masa harina) 1-1/3 cup of lard 21⁄2 cups of the broth where you cooked the meat in. 1 teaspoon of baking powder Salt, if needed (the broth already has salt added) 16 large corn husks, plus more for adding to the steaming pot Instructions: 1. In a medium-size pot, combine the pork meat, garlic, onion, bay leaf, and 1 teaspoon of salt. Cover with the water. Bring to a boil, then reduce the heat. Simmer partially covered, occasionally skimming off and discarding the fat from the surface. Cook for about 1 hour, or until meat is tender enough to shred. Remove the onion, garlic, and bay leaf from the pot and discard. When the meat is cool enough to handle, shred it into bite-size pieces and set aside. 2. While the meat is cooking, soak the dry peppers in a medium-size pot with warm water for about 20 minutes. Drain the peppers and place them in your blender along with the garlic cloves, cumin, and 1/3 cup of water (some people use the soaking water). Process until you have a smooth sauce. 3. Heat the vegetable oil in a medium-size skillet over medium heat, then add the pepper sauce with 1 cup of the meat broth and cook for 8 minutes. 4. Add the shredded pork to the sauce and season with salt and ground black pepper. Add more broth if needed. Simmer until heated through, about 5 more minutes. 5. Place the corn husks into a large bowl with warm water to soak for about 30 minutes. After this time, remove the husks, drain any excess water, and set aside. 6. To prepare the dough,