JBF on the Air: Dave Arnold

Mixologist Dave Arnold on Taste Matters with Mitchell Davis

 

On this week's episode of Taste Matters, Dave Arnold, who presides over the forward-thinking mixology program at New York City's Booker and Dax, joined Mitchell Davis to discuss the true meaning of being a chef, mixologist, and food enthusiast. From finding inspiration in local ingredients to using high-tech equipment, chefs are inventing new dishes, techniques, and crafts to keep up with the rapidly expanding industry. Dave also explains how home cooks are evolving, as well—with the vast amount of information available online, people are learning to cook and bake through experimentation at home rather than from first-hand instruction. Listen below to learn more:

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JBF on the Air: Michael Romano

 

On the latest installment of Taste Matters, Mitchell Davis welcomed JBF Award winner Michael Romano, director of culinary development for Union Square Events and Union Square Hospitality Group. Romano discusses his latest book, Favorite Staff Meals from Our Restaurants to Your Home, a collection of staff meal recipes from the USHG restaurant family. The dishes are simple enough to be prepared in a snap, but sophisticated enough to please some of the industry's most discerning palates. Listen below to learn more about the book, his interest in Japanese culture, and his restaurant philosophy.

 

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JBF on the Air: Janna Gur

 

On this week's episode of Taste Matters, JBF's Mitchell Davis chats with Janna Gur, a food writer, editor, cookbook author, and leading expert on Israeli and Jewish cuisine. They discuss the difference between Jewish and Israeli food, the history behind Israeli cuisine (from the beginnings of the "Seven Species" to present-day social attitudes towards food in our own households), and the current state of Jewish cuisine in America. Listen below to learn more!

 

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JBF on the Air: Andrew Zimmern

 

What's on television personality Andrew Zimmern's mind? Find out on last week's episode of Taste Matters as he chats with JBF's Mitchell Davis about travel, taste, and gastronomy. Andrew Zimmern is the co-creator, host, and consulting producer of the Travel Channel's Bizarre Foods. A multiple JBF Award winner and the honoree at this year's Chefs & Champagne New York, Andrew discusses how small, remote pockets of the world have changed his perspective on culture and humanity, why he thinks walnuts are the most disgusting thing to eat, and the importance of travel. Listen below:

 

 

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JBF on the Air: Bonnie Stern

Mitchell Davis and Bonnie Stern on Taste Matters

Discover Toronto's food scene with Bonnie Stern, known as "Canada's Julia Child," on this week's episode of Taste Matters. Bonnie and JBF's Mitchell Davis (a fellow Torontonian) discuss Canada's culinary trajectory, Toronto's reception of new restaurants by David Chang and Daniel Boulud, and the differences between American and Canadian restaurant culture. Listen below:

 

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JBF on the Air: Neurogastronomy

Gordon Murray Shepherd on Taste Matters with Mitchell Davis

 

How do all five senses contribute to the experience of taste? Where, exactly, does flavor come from? Delve deeper into the world of taste on yesterday's episode of Taste Matters, when JBF's Mitchell Davis was joined by neuroscientist Gordon Murray Shepherd, who performs experimental and theoretical research on how neurons are organized into microcircuits that carry out the functional operations of the nervous system. Listen below as the pair explores the concept of neurogastronomy, the science behind how we perceive taste:

 

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JBF on the Air: Daniel Boulud

 

JBF Award winner Daniel Boulud is a world-renowned restaurateur with over a dozen acclaimed restaurants around the globe, including Daniel, his flagship property in New York City. On today's episode of Taste Matters, the French-born icon joined JBF's Mitchell Davis to discuss his career trajectory, his upcoming cookbook, and the 20th anniversary of Daniel. Listen below to learn more!

 

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Q & A with JBF Award Nominee Merry Edwards

An interview with James Beard Award nominee Merry Edwards

 

One of California’s first female winemakers, multiple JBF Award nominee Merry Edwards is widely respected for her pioneering efforts in sustainability and for the exceptional pinot noir that she produces at her eponymous winery. Below, the 2013 Outstanding Wine, Beer, or Spirits Professional award nominee tells us about what she’s adding to her portfolio, the local producer she most admires, and why the 2012 vintage is known among local winemakers as the “Tsunami of Grapes.”

 

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JBF: Among your 2012 releases, what are you most excited about?

 

Merry Edwards: 2012 was an amazing harvest. In my forty years of experience, I have not seen quantity and quality come together like they did. We refer to it here as the “Tsunami of Grapes.” For every vintage, there is one vineyard that seems to shine, and in 2012 I think the Flax Vineyard pinot will be the best... Read more >

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Q & A with JBF Award Nominee Jimmy Bannos, Jr.

Anna Mowry interviews JBF Award nominee Jimmy Bannos, Jr.

 

We’d wager that Jimmy Bannos Jr. played with spatulas and tongs in his crib: as a fourth-generation chef and restaurateur, the man has known the hospitality-world hustle for his entire life. Below, the chef of Chicago’s Purple Pig and first-time Rising Star Chef of the Year nominee tells us about his favorite dish on his menu, where he’s eating in the Windy City, and the cookbook that set him on his path to success.

 

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JBF: You are a fourth-generation chef. How has your family's approach to cooking and restaurants impacted you the most?

 

JB: I always look at each generation and realize how their accomplishments grew through... Read more >

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JBF on the Air: The James Beard Awards

Emily Luchetti on Taste Matters

 

On yesterday's episode of Taste Matters, guest host and JBF's director of house programming Izabela Wojcik discussed desserts and the James Beard Awards with two-time JBF Award winner and our current Board of Trustees chair, Emily Luchetti. Listen below to learn about the road to prestige as a pastry chef, the JBF Awards process from the perspective of both a voter and winner, and how our dessert culture is evolving:

 

 

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