Rich Sims and I started talking about this show two years ago. We thought combining two of our passions, music and food, would lead to a fun, fulfilling hour. I put together a list of some of my favorite food movies, Rich located the sound tracks, and chose selections that, along with our banter, will bring back memories or prod you to watch the film for the first time.
I won't give away all the films we're going to feature, but the menu will include music from Ratatouille, Moonstruck, and Chef. Join Rich and I, and if you have any input, give us a call in the studio during the show on Wednesday from 7:00-8:00 pm CDT at 641-109-1082.
Twice I had the pleasure of cooking and talking with Liam Scheff when I was doing the live Great Taste shows from Hy-Vee. Liam was a journalist, a self-described "American heretic."
He wrote about countless controversial issues with tenacious conviction. And Liam was, I think, an "old soul." He had a lot of work to do, critical information to communicate, and, as it turned out, a short time to accomplish that mission.
It turns out the LIVE Great Taste show on Tuesday, April 4 should have been billed as "The Ghee Show." Neerja Maheshwari shared her love for the food of her native Rajasthan with the ethusiastic crowd at Green Building Supply, and during our discussion it became evident that ghee is one of her favorite ingredients. Makes sense since Rajasthan is the land of the Maharajas, and ghee is the royal essence of butter.
Neerja cooked dal baati, an indispensable dish that she grew up eating in Jaipur. Three dahls form one part of the dish-split mung, urad, and channa. They are cooked together with water salt and turmeric until the dahls break down and the mixture looks like a soup that is on the thin side of thick.
Over the past several decades as the growth of artisanal foods has exploded, a greater appreciation for the ”terroir" aspect of coffee, beer, wine, chocolate, cheese, and other foods has given rise to a ”craft" culture that includes a developing pricing system supportive of continued growth. But, one major food group-grains, is lagging behind this surge. What is different about the bread culture in the USA; a culture that is achieving well-earned understanding and recognition, but not at a pace even close to many complementary food groups?On the most recent "Eater Update" podcast (check it out on iTunes, Overcast or your favorite podcast app), Modernist Cuisine co-author, Nathan Myhrvold shared his thinking on this complex problem:”Bread is something that our society tried to relentlessly get to be cheap. And oh my God did we succeed. Wheat is cheaper than dirt.If you take a loaf of bread, whether it is artisanal bread or supermarket bread, the amount of your money that went to the farmer is about five cents. ... Now, that is screwed up."On this week's show I hope we can plant seeds that will add to the cultivation of our own small, but growing, local grain economy, and countless others around the States. Assisting us in reaching this objective are Amy Halloran, author of The New Bread Basket, and David Kaisel of Northern California's Capay Mills. In the studio, I'll be joined by Breadtopia's Eric and Denyce Rusch, along with Run of the Mill Organics Dean Goodale. Please tune into the live broadcast on KRUU or the stream Wednesday at 7:00 PM and Friday at 7:00 AM. All times are Central Daylight Time. Next week Great Taste is LIVE from Green Building Supply on Tuesday, April 4, at 7:00 PM. Our guest is Neerja Maheshwari, and the focus and tastes are from the Indian state of Rajasthan.
Long before Bram Stoker popularized the use of garlic in his classic 19th century novel, Dracula, Romanians had been using it for centuries to repel evil in a variety of forms.
The actual origins of the cultivated plant have never been clearly established though it's probable descendent is from the species, Allium longicuspis, which can be found in Central and Southwestern Asia.
But what really interests us about garlic is EATING it. Contrary to its popular use in Italian/American restaurants as a main ingredient in almost any dish (read that as "all you can taste is garlic."), garlic is amazing as a subtle flavor element though it can take a leading role as in the classic pasta dish, aglio (garlic), olio, e peperoncino. That's what Kathy will prepare in the studio along with bruschetta w/roasted garlic.
Ever wondered about the steps required to open a top-notch dining establishment? Chef Matt Steigerwald has gone through the process multiple times, including his current initiative with Wilson's Orchard. Join Matt and me on this week's broadcast, and learn about the creation of Rapid Creek Cidery. I am certain you will find it inspriring and insightfull to listen as he describes the process of building a concept, menu, suppliers, and staff.
I'm super excited as I'm back in the KRUU studio for the first time in many weeks. At the outset of the show, I welcome back certified health coach, and beauty editor, Jolene Hart. Jolene is someone who really understands that eating is critical to inner and outer happiness. Her new book, Eat Pretty, is replete with guidance that will uplift you 365 days of the year, and support your quest for a more positive lifestyle.
Jolene does not subscribe to one particular style of dietary recommendations or way of living. Rather, she has distilled from her personal experience, research, and client relationships concentrated nuggets of information designed to enhance anyone's well-being. Though the book's admirers tend to be female, I believe its tips work for any gender. Tune in, and let Jolene inspire you.
What a pleasure it was talking with Chef Eric Rodriguez of Everybody's Cafe at the Great Taste LIVE show. The kitchen at Green Building Supply was really humming as Michael Zador, James Spielmaker, and Anna Shaner were assisting in the prep of several dishes.
Everyone in attendance at the live show sampled nachos, a veggie wrap, bruschetta, and a roasted cauliflower soup. One common denominator of each dish was a simple vinaigrette-four dishes, four different vinaigrettes, and Chef Eric explained and showed how to make each one.
This was part of his presentation on what he terms "real" fusion cooking, which begins with bringing all five tastes-salty, sour, savory, bitter, and sweet into balance, plus considering how the other senses o
f sight, smell, and touch will come into play. Add to that the interplay of the dish with our emotions, thoughts, and spirit, and the result is a "tantric dining experience."
I'm going to continue exploring Chef Eric's "fusion" style in a follow-up interview scheduled for late February.
The next LIVE show at Green Building Supply is on Tuesday, March 7 with Chef Matt Steigerwald, former owner of the Lincoln Cafe and Lincoln Wine Bar in Mount Vernon, IA.
REMINDER: GREAT TASTE LIVE AT GREEN BUILDING SUPPLY
TUESDAY, JANUARY 3 AT 7:00 PM
with CHEF ERIC FROM EVERYBODY'S CAFE
Last week's visit with Tenaya Darlington author along with her brother, André of Movie Night Menus, inspired me to replay the following show about movies and food. If you want to curl up on the couch with a great food flick read on.
It was so much fun discussing food in films with Caroline M. Grant. Caroline and her collaborator, Lisa Catherine Harper, are the editors of The Cassoulet Saved Our Marriage, a fascinating book of diverse essays focussed on "true tales of food, family, and how we learn to eat."
Caroline is an avid movie lover so we spent the hour talking about some of our favorite films where food plays a role like Aing Lee's Eat Drink Man Woman and its Westernized counterpart, Tortilla Soup. Dinner Rush, The Big Night, Moonstruck, and others were part of the banter before time ran out. We had many other films on our list, but I'm curious how the ones we ended up talking about fit in with your favorites. Let me know. Send your comments to email@example.com.
Caroline's kids also nominated their favorite food film.
This week's show starts with a discussion featuring two of my favorite topics-menus and movies. Tenaya Darlington and her brother Andre have paired classic movies with great eats in a book that is fun on many levels.
Whether you need a quiet night to kick back with a friend or two or want to throw a party, Movie Night Menus is chock full of terrific food options that fit perfectly with some of the best flicks ever made.
The book is "...organized chronilogically, so you can eat and drink your way through American cinema," writes Tenaya. I think she and I are going to get along just fine so tune in for our conversation.
Check out their new website HERE for recipes, tips on entertaining, and I'll bet plenty of great cheese recommendations.