The Food Seen

On today’s episode of THE FOOD SEEN, Jody Williams has single-handedly revived a fading bistro culture with her West Village outpost of Buvette. But how did an American open a French gastrotheque and wine bar in NYC, only to be courted by the French and export said concept back to Paris, after years of cooking in small Italian restaurants? In her new cookbook, “Buvette: The Pleasure of Good Food”, Jody best explains her passion for sharing great meals, staying open all day, and making the very best versions of the classics (e.g. croque monsieur, duck confit, and a tart tatin which always sits at the end of the bar like an invitation to sit down). This is one of the ages. Today’s program was brought to you by Tekserve “10-15 years ago – mozzarella was exotic on certain tables. We’ve certainly made some advances where now we have all these ingredients at our fingertips.” [08:00] “We have one rule – do what you love. It’s that drive that keeps it really fresh. I love classics but it’s meant to be fun – that’s

On today’s THE FOOD SEEN, we’re invited into the world of The Heath, the restaurant within The McKittrick Hotel, home of production company Punchdrunk’s “Sleep No More”, an avant-garde interactive play. To pair with such a performance, Chef R.L. King immerses himself in the scene; hazily lit, with jazz in the air, reminiscent of the dining room from The Shining, but instead of Lloyd (the bartender), there are elegantly dressed hosts elegantly dressed in white, there to serve you with glimmering prosperity, like a flashback to the Roaring Twenties. The food is more pubby, with British influnece seen in meat pies and an extensive pickle program. R.L.’s Low Country roots find their way in too, as a benne seed crust a cod. We’re also joined by Cesar Hawas, Special Envoy of The McKittrick Hotel, who helps let this fantasy shine. Just know, a clause on the menu reads that “intense physiological interactions” may occur, so bring your appetite for intrigue. This program was sponsored by Fairway Market. “I had to le

On today’s THE FOOD SEEN, we’re all bubbly about Belinda Chang, the champagne educator for Moët Hennessy USA. We’ll be pouring over the 5 maisons, Krug, Dom Perignon, Moët & Chandon, Ruinart, and Veuve Clicquot, from doux to extra brut, talking grapes, vineyards, vintages, and all things pertaining to the champenoise method. We’ll even learn some etiquette, from how to open a bottle, pour, and what flutes to use, all while sharpening our sabering skills. This program was sponsored by Cain Vineyard & Winery. “If you look at the top consumers of Champagne across the world, #1 is the belgians – they drink 1 bottle per person per year. #2 is the UK, which was the original Champagne market – they drink 1/2 bottle a person per year. The US only drinks 1/3rd a glass per person per year! I’m doing my best to spread the Champagne gospel – because Champagne makes life better!” [02:00] –Belinda Chang on The Food SeenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art1

On today’s episode of THE FOOD SEEN, we’re talking floats, sundaes, egg creams, & more with Brooklyn Farmacy’s brother & sister team, Peter Freeman and Gia Giasullo. With the release of their new book, “The Soda Fountain”, they not only document their own efforts to open up what is now a neighborhood destination, but they also celebrate the history of a classic American establishment. From the days of Rx to the soda fountain’s recent revival, they channel a century worth of “soda jerks” who always serve pretzel sticks with a smile. From a Cherry Lime Rickey to The Sundae of Broken Dreams, come find out what makes Brooklyn Farmacy an American original. This program was sponsored by Whole Foods Market. “For us it’s wonderful to revive a place that already had a life to itself” [06:00] “What we really prescribe, sell and deliver is an experience.” [12:00] –Gia Giasullo of Brooklyn Farmacy on THE FOOD SEENSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com

On today’s THE FOOD SEEN, Adam Dulye is the chef behind San Francisco bars Monk’s Kettle and The Abbot’s Cellar. There he serves menus of food & beverage pairings, exalting beer as the drink of choice. Growing up in Kansas City, a place that celebrates burnt ends, Adam’s first beer was not a Budweiser, but instead a local Boulevard Wheat. From party balls in culinary school, Guinness for après-ski on the slopes of Aspen, to his hop exposure in Portland OR, beer had yet to have a place at the table. Large mass production of “big beer” watered down the market for craft brews, but it was on top of a mountain in Vale in the middle of winter, while serving a venison dish, and opportunely sipping a Steamworks Brewing Steam Engine Lager, that snowballed everything. This started a series of beer dinners, which lead Adam working with The Great American Beer Festival, the single largest beer event in the country, helping them put together a tasting event at the Farm to Table Pavilion which pairs a chef with a brew

On today’s THE FOOD SEEN, photographer Erin Gleeson left the concrete jungle of NYC for Northern California, finding herself surrounded by the wilderness she grew up in. What came out of this rediscovery, was a reflection of her connection with this natural setting, through the lens of her lovely blog, The Forest Feast. It was actually years prior, during a college semester in Bologna, that had peaked her interest in the simplicity of cuisine, her intrigue continued by the documenting the intricate delicacies of dessert bars in NYC. Erin now explores food through “illustrative recipes”, using her full array of artistic skills. In her first cookbook, The Forest Feast (cookbook), Erin displays an all-vegetarian menu, from “eggplant tacos” to “blackberry negronis”, using the woods as a backdrop for her savory, and sweet, still lives. This program has been sponsored by Bonnie Plants. “I always think in diptic form – one that shows the whole, and one that shows the parts of the whole.” [18:30] –Erin Gleeson on

On today’s episode of THE FOOD SEEN, we learn facts, not fiction about April Fools’ Day from the man of miscellany, Ben Schott. In Mr. Schott’s books, from annuals of Schott’s Almanacs to volumes of Schott’s Miscellanies, which include a Food & Drink edition, you’ll find all the needed trivia for your next dinner party. Lately, Mr. Schott’s exploration of the “Secret Languages” in bars and the restaurant world has appeared in the New York Times Op-Ed. This program was sponsored by The Wisconsin Milk Marketing Board. “It’s the footnotes of life that are the things that stick with me.” [03:00] –Ben Schott on The Food SeenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s THE FOOD SEEN, the UK invasion begins with Lorraine Pascale, a chef and cookbook author, was also the first black British model to grave the cover of American Elle. Now a professional pastry chef, how did Lorraine keep her figure for Sports Illustrated Swimsuit shoots? It’s simple actually, as she shares in her cookbooks such as, A Lighter Way To Bake. With perseverance, a sweet tooth, and a smile, Lorraine is here to teach us her kitchen rules … made easy. This program was sponsored by The International Culinary Center. “I hope that by making it easy and step-by step people can really enjoy the cooking process.” [26:00] –Lorraine Pascale on The Food SeenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s THE FOOD SEEN, Lisa Gross, founder/CEO of The League of Kitchens, grew up in NYC, daughter of a Korean immigrant and a Jewish New Yorker, all the while eating soup, either doenjang-guk (soy bean paste soup) and matzo ball that is. Her work as an artist, educator, and social entrepreneur has always questioned the values and perceptions of social history, cross-cultural relations, domestic space, and national identity. Projects like The Boston Tree Party, an urban agricultural and political public arts project, engaged the citizens of Boston in a discourse about civic fruit, planting upwards of 70 pairs of apple trees, hoping to bear 15,000 fruit within 4 years. Lisa’s most recent endeavor, The League of Kitchens, celebrates NYC’s largest wave of immigration since the early 20th century by empowering immigrant women who’s passions as home cooks translate into inspiring teachers. These women invite guests into their homes, interactively teaching them of their native cuisines, ranging from Afghanistan,

On today’s episode of THE FOOD SEEN, Rawia Bishara’s journey from Nazareth to New York, carries a soulful tradition through Middle Eastern cuisine, but she also introduces powerful new flavor profiles through her personal approach to cooking as experienced at Tanoreen in Brooklyn. In her first cookbook, “Olives, Lemons & Za’atar”, many of those restaurant dishes are put into an intimate context, from lunching under olive trees in Northern Israel, to mixing in Moroccan spices to stews during Ramadan. There will be mezzes, tagines, kibbeh cooked and raw, plus Americanized twists on recipes like, Salmon in Pesto and Eggplant Napoleon. Be it in Bay Ridge or beyond, Rawia’s recipes will forever transport you to Galilee. This program has been sponsored by Fairway Market. Image by Todd France “People always seem to congregate in the kitchen when they’re at home and we did that as well.” [6:30] –Jumana Bishara on The Food Seen “It’s nice when people know what’s involved in the dish they’re in love with.” [17:00

On today’s THE FOOD SEEN, Henry Hargreaves left his native New Zealand for “the big OE” (overseas experience) and found an unexpected job opportunity in Bangkok. A man with a camera asked him to pose, and there launched his modeling career, working on campaigns for the likes of Prada. But while on photo shoots, he realized that he actually wanted to be behind the lens. He started shooting food for restaurants, but there was a playfulness missing. He worked as a bartender at Schiller’s to support his habit, photographing gingerbread and candy constructed art galleries; licorice windows for the Guggenheim, a sugary facade for the Louvre’s glass pyramid. Rainbow colored burgers with all the fixings. An alphabet spelled out in bacon. Cakes of iconic fast food dishes lit on fire. Presidents made of Jell-O. Henry stopped waiting for work to come to him, and put his conceptual projects into action himself. A series of last meals of death row inmates called “No Seconds” went viral. He exposed what’s on many musicians

On today’s THE FOOD SEEN, Jane Coxwell’s wanderlust landed her first job as a chef cooking on the world’s largest yacht. Now chef for Diane Von Furstenburg and Barry Diller, she sails the Eos through the world’s culinary ports, exploring cuisine through direct experiences with natives. Lucky for us, she turned her travel diary into a cookbook; Fresh Tasty Happy. On the menu: Bircher muesli for breakfast, DVF’s favorite lentil soup, Vietnamese beef salad with rice noodles and avocado, a pale ale and shiitake pasta, South African pickled fish, Cape Malay lamb curry, and a cooling mint and garlic “haydari” yogurt sauce from Turkey. Get ready to get to visit foreign lands and get your hands dirty, through cooking (and eating) delicious food that is. This program has been sponsored by Whole Foods Market. “It’s amazing the little things you can throw into a dish to get a little depth.” [29:20] “I maintain myself with pizza. I mean, the food in New York is so good!” [38:00] Jane Coxwell on The Food SeenSee Privacy

On today’s THE FOOD SEEN, curator Brett Littman, after a 37 course, 6+ hour meal at elBulli in Roses, Spain, took a chance and sent chef Ferran Adriá an email, inquiring whether or not he drew. A few weeks later, a response … and now after more than two years of sorting through decades of archives, The Drawing Center (NYC) is proud to present “Notes on Creativity”, a show about thought process and analytical evolution, raising the question, can a chef be an “artist”? Let’s see what 1846 original dishes, without copying, or just one, like the Spanish Tortilla, have to say about what’s considered culinary “art”. Thanks to our sponsor, The International Culinary Center. “I go to a lot of museums and galleries, and Ferran’s drawings really stand up to a lot that I see. They’re not far off from the general aesthetic.” [29:10] “Since the beginning, Ferran has been all about sharing.” [43:15] — Brett Littman on The Food SeenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at htt

On today’s THE FOOD SEEN we visit Heath Ceramics new San Francisco factory/showroom, right in the heart of the Mission District. There, Robin Petravic (Co-owner/Managing Director) and Catherine Bailey (Co-owner/Creative Director), are transparent about the production of their tableware, as the company has been since it’s start in 1948 over the bridge in Marin County. Heath’s been defining the “complexity of simplicity” for decades, from their 1940’s Coupe line, to their 1960’s Rim, 1980’s Plaza, and even in their restaurant collection for Chez Panisse during the 2000’s. In keeping a connection with their customers, they “work on a human scale,” keeping a balance “between hand and machine”, which allows their artisan pottery to have soul and become a central part of the home, just as a kitchen should be. This program has been sponsored by Cain Vineyard & Winery. Photos copyright Aya Brackett “Everything requires the same amount of consideration, because we want it all to be holistic.” [16:00] Robin Petr

On today’s THE FOOD SEEN, Nick Balla, co-chef of Bar Tartine in San Francisco, used to call everything pickles. Raised in Michigan, land of sour cherries and asparagus, Nick was draw to strong and sour flavors, even eating lemons as a child. But it was his Hungarian heritage and it’s distinctly different European cuisine that became a central inspiration in Nick’s life. Budapest is set right in the middle of spice trading routes, has been populated by nomads, and it’s food gave a new meaning to “fusion”. Raw onions and paprika allured Nick’s palate, but then an unanticipated Japanese pantry crept in. This is when Nick began breaking the rules of how he approached cooking, taking a heavy interest in umami and fermentation (e.g. aged cheeses, koji, and bottarga). From working the buffets of Vegas, to opening the innovative Nombe, to breaking bread with Chad Robertson of Tartine Bakery, these were all steps in realizing failure is just part of experimenting. Today’s program has been sponsored by Whole Foods Mark

On today’s THE FOOD SEEN, Samantha Rose takes an ordinary silicone spatula and “gets it right”. She was so adamant at applying intelligent design to everyday products, that she even named the company GIR “Get It Right”. But why the spatula? Well, it’s just a start. With a background marketing clients like Coca-Cola, GE, and Target, who knows what Samantha will reinvent next? This program has been sponsored by Cain Vineyard & Winery. Thanks to Four Lincolns. “The spatulas are my poetry for the world.” [9:20] “When I started making these I thought I would make 10 for my family and friends…You can manufacture 10,000 of something, but you can’t manufacture 10!” [14:00] Samantha Rose on The Food SeenSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s THE FOOD SEEN, Roberta Bendavid’s eye for beauty was cultivated through years in NYC as a fashion publicist. When she left Manhattan for Blooming Hill Organic Farm in the Hudson Valley, she began exploring her passion in floristry. Roberta would sell what she grew at the Union Square Greenmarket, meeting Danny Meyer in his pre-Gramercy Tavern days. When the restaurant was opened, Roberta was asked to display her work on the harvest table. Two decades later she still arranges her elaborate flowerscapes which pair perfectly with not only the feel, but also the food of the restaurant. This program has been sponsored by Rolling Press. photo copyright of Maura McEvoy “No one understood why I was leaving this fabulous career to work on an organic farm, but it was divine intervention.” [11:10] Roberta Bendavid on The Food Seen.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s THE FOOD SEEN, Ben Jacobsen’s relationship with salt began in Denmark, not while growing up in Vermont baking fresh bread and watching his mother’s spinach soufflé rise. He was studying for an MBA, when his then girlfriend gave him the gift of finishing salt. From then on, Ben would splurge on small packets of Scandinavian salt that he’d never be without. Upon moving back to the states, Ben started an experiment in Portland, Oregon, one that took 2 1/2 years of trail and error until Jacobsen Salt Co. was finalized on 2011. He found the watersof Netarts Bay, already know for it’s amazing oysters, perfect for thousands of gallons to be turned into his own brand of hand-harvest sea salt. Now, chef’s around the country use his salt as an important component to a dish, the same way Ben sprinkles it on the simple things, like eggs and toast in the morning. This program has been sponsored by The International Culinary Center. Image by John Valls Image by Jeff Scott Shaw “It’s just nice to bring good sa

On today’s THE FOOD SEEN, Per Anders & Lotta Jorgensen produce Fool Magazine, named “Best Food Magazine in the World” by the Gourmand Awards, as a way to display new perspectives in “food photography”, and bring light to the unseen stories of our global gastronomy. With the release of #4 The Italian Issue, they explore the purity of regional cooking on mainland Italy with Massimo Bottura in Modena, it’s affinity in Nordic cuisine at Copenhagen’s Relae with Christian Puglisi, and it’s genealogy in a Brooklyn backyard with Carlo Mirarchi of Roberta’s Pizza. Today’s program has been sponsored by Rolling Press. Music by Cookies. all images courtesy of Fool Magazine “Italian food is based on the produce of the region… it’s beautiful; it’s been that way for thousands of years.” [10:40] “It’s hard to be unique in a world that’s so global because of the Internet, but it comes down to talent.” [26:35] — Lotta Jorgenson on THE FOOD SEEN “You have to go to a place like Sardinia and go back in time to see the

On the last episode of THE FOOD SEEN in 2013, actor Kyle MacLachlan brings his bold character and sensible approach to the show, and we’re just talking about his wines. Pursued By Bear, deep ripe cabernets made with Dunham Cellars in Walla Walla, WA, shows similar “smooth and velvety” notes as Special Agent Dale Cooper fromTwin Peaks, “hints of sage of mint” alike The Mayor of Portlandia, and enough “acidity for freshness” as his roles in Sex and the City, Desperate Housewives … We’ll wrap with “a damn fine cup of coffee” and talk about Kyle’s latest endeavor, roasting beans for his signature “Brown Bear melangé” with Walla Walla Roastery. But will it be “black as midnight on a moonless night”? This program has been sponsored by Brooklyn Slate. “The process when they turn the camera on until they turn it off, that little piece of time is really the gold that you live for.” [14:35] “I just wanted it to be the best it could be from Washington.” [22:55] —Kyle MacLachlan on The Food SeenSee Privacy Policy at htt