THE FOOD SEEN - Episode 209: Ovenly with Erin Patinkin and Agatha Kulaga

Episode 209: Ovenly with Erin Patinkin and Agatha Kulaga

10/07/14 • 32 min

On today’s episode of THE FOOD SEEN, Agatha Kulaga and Erin Patinkin met at a food-focused book club, became drinking buddies, then hoped to rid the world of bad bar snacks, introducing new faves like maple thyme pecans and spicy bacon caramel corn. They now serve some of Brooklyn best sweet and salty baked treats at Ovenly, seamlessly mixing in savory components en route to becoming one of NYC’s most creative bakeries. In their premier cookbook, Agatha and Erin reflect on their past Polish inflected upbringings, only to find their flagship store firmly set in the Greenpoint section of Brooklyn, surround by smoked meat shops serving kielbasa, and dishing out doughnuts better known as pÄ...czki. Their unique blend of old world ideas with new world flavors, like Brooklyn Blackout Cake using Brooklyn Brewery’s Black Chocolate Stout, and cheddar mustard scones, explore the boundaries of baking, all while extolling the simplicity of a salted chocolate chip cookie. This program was brought to you by Rolling Press.

“We really enjoy playing with flavors and we’ll test things out until they work and they’re delicious.” [10:24]

—Erin Patinkin on The Food Seen

“There was never a question like should we keep doing this? What the hell are we doing? This is crazy!” [14:41]

—Agatha Kulaga on The Food Seen

“We really enjoy playing with flavors and we’ll test things out until they work and they’re delicious.” [10:24]

—Erin Patinkin on The Food Seen

“There was never a question like should we keep doing this? What the hell are we doing? This is crazy!” [14:41]

—Agatha Kulaga on The Food Seen

Previous Episode

Episode 208: Chickpea Magazine, vegan quarterly

On today’s episode of THE FOOD SEEN, Cara Livermore didn’t foresee that becoming vegan in college would eventually utilize all the mediums she studied (illustration, photography, screen-to-print design, and hand-lettering), into a single entity now knows as, Chickpea Magazine. Her newfound veganism was cultured while cooking in her first shared apartment, where friends often encouraged her to compile a cookbook. Whereas Cara’s diet may avoid the consumption of animal products, Chickpea Magazine doesn’t limit it’s topics to the bland vegan literature of yore. Instead, it delves into mushroom foraging, harvesting salt in South Korea, using your cold-weather (warming) spices right, boosting base flavors with homemade bouillon, sipping tangy shrubs, and where to eat vegan in NYC. It’s not just about egg replacements anymore. This program was brought to you by Edwards VA Ham.

“Veganism isn’t this weird thing that happens to hippies or people online – there are cultures around the world that bolster this vegan movement. We’re not just making things up – we’re getting it from other cultures.” [23:00]

–Cara Livermore on THE FOOD SEEN

Next Episode

Episode 210: The New England Kitchen with Jeremy Sewall

On today’s episode of THE FOOD SEEN, Chef Jeremy Sewall retraces his New England roots, from Samuel Sewall at the Salem Witch Trials, to generations of fishermen in Maine, like his Cousin Mark who supplies his restaurants of all their lobster. The name of his first restaurant couldn’t be more apropos, as Lineage literally sit a block away from Sewall Ave in Brookline MA. What Jeremy’s done with his fresh perspective for a regional cuisine oft relying heavily on historical dishes from the Puritans, is anew in The New England Kitchen (cookbook). He celebrates a contemporary cast of farmers and thinkers, from Skip & Shore of Island Creek Oysters, his co-collaborators from Island Creek Oyster Bar , to his newest Fort Point oyster bar, Row 34, which pours Maine Beer Company brews. What’s not lost is Jeremy’s sense of place. He still holds Boston’s past (and the Red Sox) near and dear to his heart. This program was brought to you by Whole Foods Market.

“What I’m proudest of in Lineage is that it’s truly a neighborhood restaurant.” [16:00]

“Fall has this great feeling of relief. The summer’s over, the leaves are changing and that kind of dictates how you cook and how you eat. You start to crave things that are warming and hearty.” [27:00]

–Jeremy Sewall on The Food Seen