Food Talk with Mike Colameco

This week on a snowy Food Talk with Michael Colameco, host Mike Colameco is talking music with friend Bill Evans. Bill is a world-class, Grammy Award winning saxophonist and producer who made his debut on the international music scene in the 1980’s, at the tender age of 21, with Miles Davis – yes, the Miles Davis. Bill has been prolific in the studio, recording 19 solo albums to date. One evening you’ll see him walk on stage as a guest with the Allman Brothers. The next, rock out with Warren Haynes & Gov’t Mule. Then co-lead a European tour with Robben Ford or Randy Brecker. After that, he’ll jam with Medeski Martin and Wood, or trade solos with Jake Cinninger while sitting in with jam-band favorites Umphrey’s McGee. Tune in as Mike chats with this renaissance man who has seamlessly walked from stage to stage to right here on Heritage Radio Network.

“You speak with your instrument! When you come from jazz, you can say a lot with your instrument.”

—Bill Evans on Food Talk

This week on Food Talk with Mike Colameco, Mike sits down with two luminaries in the sustainable fish world- Sean Barrett of Dock to Dish, and Samantha Lee of Village Fishmonger NYC. Hear why Sean and Samantha joined the fight for sustainable fish, and what types of under-utilized seafood they feature with their fishery programs. How is Samantha kicking off Sustainable Seafood Week NYC? Later in the show, Mike chats with Adam Danforth. Few people know butchery better than Adam Danforth. Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He’s also worked as a butcher at Blue Hill and has taught butchering workshops at the Stone Barns Center for Agriculture. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.

“The market is flooded with imported fish!” [8:00]

— Sean Barrett on Food Talk with Mike Colameco

“Within meat, once I started to delve into it and looked at the full breadth of what it means to consume meat ... breed history, species history, aspects of how they are raised, etc.” [30:00]

“[My] books provide a number of different approaches for breakdowns of many different species of animal and various different techniques on how to utilize different muscles which is really an advent of modern understanding” [60:00]

–Adam Danforth on Food Talk

This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Walker Stern and Joe Ogrodnek to the show. Head chefs and co-owners of two Brooklyn restaurants, Battersby and Dover, they developed a friendship while honing their culinary skills as students at the Culinary Institute of America. After graduating, both worked at Alain Ducasse at the Essex House and individually went on to have distinguished careers at a some of New York City’s best restaurants. Since opening its doors in 2011, Battersby has prized itself on sophisticated, yet thoughtful dishes, expert technique, and a unique and welcoming environment. Joe and Walker opened their second restaurant, Dover, in November of 2013 and give Mike the inside scoop on their experiences opening restaurants. Andrew Friedman, founder and chief contributor to the website Toqueland.com, shares with Mike that he has made a career of chronicling the life and work of some of the best chefs. He goes on to share that he enjoys writing about parts of the culinary industry that are off the beaten path and that most people aren’t aware of and is actually in the process of writing his newest book about the evolution of great American chefs.

—Walker Stern on Food Talk

“It occurred to me that I have a lot of access, insight into a world that people are interested in what guys like you do that maybe they don’t have and would be interested in.” [41:30]

—Andrew Friedman on Food Talk

Kicking off the 2015 season, Mike Colameco is back with a brand new Food Talk with Michael Colameco welcoming guests Chef Kerry Heffernan and Producer Poull Brien. Kerry opens the segment chatting about his latest projects, including new television projects like National Geographic’s “Hooked on Seafood” and The Monterey Bay Aquarium’s “Seafood Watch.” He is also in partnership with Wild Fish Direct, which focuses on the idea that there are over a thousand known species of fish and shellfish in American waters yet we eat only a select few. Wild Fish Direct knows that almost everything from the ocean has value and is committed to delivering fresh, artisanal seafood that’s delicious and better for our oceans and plans on documenting their process with a television show that is being shopped around. After the break, Mike chats with Melanie Asher, CEO, Founder, Master Distiller and Blender at Macchu Pisco about the Peruvian beverage. Pisco is an un-aged 80 proof clear spirit derived from a single distillation of fresh fermented grape juice (wine). Mike gets an in-studio tasting while Melanie shares the rich history and production techniques of Macchu Pisco. Tune in for a great episode for the new year!

“As a chef it is so much more interesting and challenging when you have to cook with little things, like seaweed, and you have to use these things you are not familiar with.” [28:40]

—Kerry Heffernan on Food Talk

This week on Food Talk, host Mike Colameco sits down with Bobby Demasco and Savio Soares. Bobby Demasco is the owner of Pierless Fish, Brooklyn’s premier fresh seafood purveyor. Savio Soares is the president and founder of wine importer Savio Soares Selections, one of New York’s premier wine importers. Together, they discuss fine wines, Florida imported fish legs, and the best ways to buy fish.

“Every fisherman thinks their fish is the best, just like every parent thinks their kid is the greatest.” [10:00] – Bobby Demasco “Natural wine, organic wine, biodynamic wine, has been to me the best that ever happened to the wine world. We are lucky to have that, I think this is so exciting. No other wine is healthier.” [55:10] – Savio Soares