JBF on the Air: Seamus Mullen

Seamus Mullen on Taste Matters with Mitchell Davis

 

On last week’s episode of Taste Matters, host Mitchell Davis welcomed Seamus Mullen, the chef/owner of New York City’s acclaimed Tertulia, for a discussion of food, wine, and Spanish culture. Seamus, a former finalist on The Next Iron Chef, discussed his rural Vermont upbringing and how it taught him to value agriculture, how he was inspired by travels through Spain, the unique dynamics within various food cultures, his health-focused cookbook, Hero Food, and more. Take a listen below:

 

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JBF on the Air: Jeffrey Zurofsky

Jeffrey Zurofsky on Taste Matters with Mitchell Davis

 

On last week’s episode of Taste Matters, host Mitchell Davis spoke with Jeffrey Zurofsky, partner at ‘wichcraft and co-founder of the Riverpark Farm at the Alexandria Center, one of the largest urban farms in the five boroughs. The pair discussed ‘wichcraft’s ingredient-driven sandwich philosophy, the cost of food in New York City, and how consumers and restaurant owners can drive the cost of high-quality food down by sourcing locally, being mindful of our daily consumption, and taking a strong stance on government policies. Listen below to learn more.

 

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Test Your Eat-Q: Iconic New York

pastrami sandwich

 

As America's largest city—and one of its most diverse—New York boasts an impressive number of culinary mascots. Can you trace all of the Big Apple's iconic dishes back to the restaurants that spawned them? Take our latest Eat-Q test to find out.

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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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