THE FOOD SEEN

On today's episode of THE FOOD SEEN, how did a certified cicerone from the beer industry take an ice cream meltdown (in a good way), to heart? Stef Ferrari, founder of Hay Rosie Craft Ice Cream Co., takes us on her Ice Cream Adventures, which is also the title of her current cookbook. Growing up visiting her favorite Connecticut farms for a scoop, matured into a sophisticated palate of adult flavors like Fernet & Coffee, Sriracha Popcorn, Cacio e Pepe, and Sea Salt & Sourdough. Don't worry, Ferrari can easily satiate your inner child too (e.g. Oreos & Ovaltine), with every shake, sundae and swirl. So chill out, and enjoy this journey through cup and cone.

On today's episode of THE FOOD SEEN, James Briscione turns big data into delicious recipes.. While Director of Culinary Research at the Institute of Culinary Education (ICE), Briscione worked with IBM's Watson computer to mapped out flavor combinations which challenged the pre concepts of what tastes good together, and why. From there, The Flavor Matrix was born! As a book, it's a guide to pairing ingredients chemically by their aromatic compounds. As a cook, you'll open up a world of creativity far past your personal palate of taste memories (e.g. garlic and cocoa, artichokes and sesame, corn and coconut).

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On today’s episode of THE FOOD SEEN, Linda Pugliese grew up in Annapolis, Maryland, surrounded by sailboats, shorelines, and crabs smothered in Old Bay seasoning. Though her last name is from the Puglia region of Italy, Linda hadn’t returned until later in life, reconnecting with a family that welcomed her with love and pasta. Infatuation is almost too weak a word for how intrigued, and enamored, Linda was by the different shapes and methods of handmade pasta. Linda watch videos of grandmas on YouTube making cavatelli, a small shell of sorts, though her homemade version is made with a semolina dough, elongated to resemble a shelled pea pod. In a trip to Emilia-Romagna, she learned variations of tortellini and tortelloni, the origins of tagliatelle, and the importance of using bright yellow egg yolks. Sometimes something as simple as how to make pasta is hard to put in words, it’s a feeling, but thankfully, Linda is also a wonderful self-taught photographer, capturing the processes, and stories, behind each attempt, and luckily, we get to follow along her journey, via lindapugliese.tumblr.com.

On today’s episode of THE FOOD SEEN, Maayan Zilberman was born on a kibuttz in Israel. She moved to NYC at 15, during the 1990’s, a time when fashion and hip hop culture were colliding. Maayan had attended religious Jewish private schools, where uniforms were made of thick navy felt, single inverted pleated skirts and white blouses, and now in New York, she finally saw color. With her newfound palette, she entered a world of fashion that saw her start her own lingerie line, all the whiles, snacking away on confectionaries that was almost more design than delicious. She had always been fascinated by it’s alien forms, it’s otherworldly origins, like a real life Willie Wonka land. Here she began making candies, molds of banal forms: watches, Kodachrome slides. She made chewing gum, using chicle from trees in Mexico. Her friends we all request her to make sucking candies and bubble gum for parties. A book, “Entertaining” by Martha Stewart, made Maayan realize that food as an experience could potentially be her next design project, finding true pleasure in making the nostalgic candies she used to think were so foreign. This program was brought to you by [
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On today's episode of THE FOOD SEEN, Christina Lecki runs Reynard, a wood-fire restaurant in Brooklyn's Wythe Hotel, with an ambition of being 100% sustainable. There's a whole animal butchery program, a 24-hour cooking schedule, food scraps are made into meals, and even dye the fabrics used at the table. While food is one of the top emitters of greenhouse gas, Lecki is the opposite of hot air, putting her operations money where her mouth is, funding farmers as natural resources; a return on investment we can relish.

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