Foraging and Local Eating
06/06/14 • -1 min
Joining Tyler and his corporate Chef, Erik Harrelson, was expert forager Connie Green, who discusses the art of gathering distinctive local edibles from your own backyard. Also joining Tyler this week, is Chef Jason Wittek of Radius Restaurant, a local San Francisco eatery that sources all of their product from within a 100-mile radius of the restaurant.
You’ve all heard of signing for your supper, and now you’ll be foraging for your dinner.
https://tylerflorencetestkitchen.wordpress.com/wp-content/uploads/2014/06/tftestkitchen-ep006_06-04-14.mp3
Joining Tyler and his corporate Chef, Erik Harrelson, was expert forager Connie Green, who discusses the art of gathering distinctive local edibles from your own backyard. Also joining Tyler this week, is Chef Jason Wittek of Radius Restaurant, a local San Francisco eatery that sources all of their product from within a 100-mile radius of the restaurant.
You’ve all heard of signing for your supper, and now you’ll be foraging for your dinner.
https://tylerflorencetestkitchen.wordpress.com/wp-content/uploads/2014/06/tftestkitchen-ep006_06-04-14.mp3
Previous Episode
The Biscuit Festival
Join Tyler at the International Biscuit Festival in Knoxville, Tennessee. He and his corporate chef, Erik Harrelson, make biscuits using a whipped cream siphon. Biscuit Boss and festival founder John Craig chats about the festival with Tyler. Then, Chef Josh Feathers of Blackberry Farm talks with Tyler about cooking in America. Thanks to the Biscuit Festival and the Tennessee Theater for your hospitality!
https://tylerflorencetestkitchen.wordpress.com/wp-content/uploads/2014/05/tftestkitchen-ep005_biscuitsfest.mp3Next Episode
Alternative Dairy and Cheese
This week we explored the world of alternative dairy and cheese making. Joining Tyler and his corporate chef Erik Harrelson, was Andrew Zlot of Double 8 Dairy in Valley Ford, California. They discussed the ins and outs of water buffalo milk and the making of gelato ice cream. Next up, was Jon Bowne from Gypsy Cheese Co. who went in depth with the art of making raw goat’smilk cheese and taking the leap from city slicker to artisan cheese maker. It’s all you ever wanted to know about alternative dairy and maybe even a little more.
https://tylerflorencetestkitchen.wordpress.com/wp-content/uploads/2014/06/tftk_ep07_6-13-14_01.mp3If you like this episode you’ll love
Episode Comments
Generate a badge
Get a badge for your website that links back to this episode
<a href="https://goodpods.com/podcasts/podcasts-tyler-florence-test-kitchen-41636/foraging-and-local-eating-1952697"> <img src="https://storage.googleapis.com/goodpods-images-bucket/badges/generic-badge-1.svg" alt="listen to foraging and local eating on goodpods" style="width: 225px" /> </a>
Copy