With Passover coming up soon, here is a great interview in the Radio Kitchen archives with Joyce Goldstein.
The Feed
Here's what else has been cooking on
The Radio Kitchen!
Sephardic Flavors
Sticky Toffee Pudding
Ok Ok, so it's not "pudding". The Brits call a moist cake a pudding. So, it's more like a cake. But a really MOIST cake with a gooey toffee sauce. What's not to like?
Port-Style Wine in Calif
California winemakers have been copying and producing European designated wines like Champagne and Port for a long time. Jeff Emery is making Port-style wine using traditional methods and grape varietals.
Eliminating tipping
Chef Mike's Catering
Pork Cutlets
Danny Meyer, Chief Executive of the Union Square Hospitality Group announced that his company would be eliminating tipping at all of their restaurants.
(Also find an interview from the RK archives with Mr. Meyer.)
Pork cutlets with an apple mustard sauce and pickled radish pods. Radish pods are not an item you might easily find at your grocery store. But, if you grow radishes ...
Have Chef Mike cater your next dinner party right in your home. Here's an example of a dish from his four course menu with choices that offers choices that will allow you to create a meal that fits your taste and style.
Apple Brie Tartlet
Chef Mike has a new recipe and a short video demo. The brie makes for a uniqe and wonderful compliement for the apples. And this recipe requires no pie pan as it is free-formed and baked.