Food

Food Talk with Mike Colameco

Heritage Radio Network

Chef and industry insider Mike has spent his entire career working in the food business. In this one hour program he'll pick up where he left off at his previous New York based AM talk radio gig. Each hour is a stand alone multi-themed program featuring live interviews with a myriad of guests. He'll talk shop with chefs, restaurateurs, cook book authors and food writers, with discussions around ingredient sourcing, cooking, baking, wine, equipment, mixology, beer, farming, foraging, fisheries, sustainability, chocolate, food trends, travel, diet, health, music and his take on the many restaurants he frequents.

Episodes

Episode 115: Piora, Ferrara, and Veggiecation
01:01:07
2017-09-22 13:42:52 UTC 01:01:07
Episode 115: Piora, Ferrara, and Veggiecation

This week on Food Talk with Mike Colameco, Mike is joined by "sommelier with a punk rock past" Christina Fuhrman, Wine & Service Director at Piora in New York's West Village, Ernest Lepore of the famous Italian bakery Ferrara, and Lisa Suriano, founder and CEO of Veggiecation, which promotes and educates communities on the health benefits of vegetables and how to prepare them in simple, unique, affordable, and most importantly, delicious ways.

Episode 114: Long Island Wine, pt. 2
01:01:10
2017-09-22 13:42:52 UTC 01:01:10
Episode 114: Long Island Wine, pt. 2

On this week's Food Talk with Mike Colameco, Mike revisits the Long Island wine country via a selection of single-style-focused vineyards.

Episode 113: Long Island Wine
00:52:31
2017-09-22 13:42:52 UTC 00:52:31
Episode 113: Long Island Wine

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Kelly Koch of Macari Vineyards and Alicia Ekeler-Valle of Lieb Cellars to talk about the venerable wine country of...Long Island, New York.

Episode 112: At Balthazar & Lois
01:03:47
2017-09-22 13:42:52 UTC 01:03:47
Episode 112: At Balthazar & Lois

On the season premiere of Food Talk with Mike Colameco, Mike first welcomes Shane McBride, Executive Chef of Balthazar, and Reggie Nadelson, author of the new book At Balthazar: The New York Brasserie at the Center of the World. Having covered restaurants and food for decades on both sides of the Atlantic, Nadelson recounts the history of the French brasserie, and how Keith McNally reinvented the concept for New York City.

After the break, Phoebe Connell and Nora O'Malley talk about their adjacent beer store, wine store, and wine bar on Avenue C (aka Loisaida Avenue) in Alphabet City.

Episode 111: Weed Talk
00:59:04
2017-09-22 13:42:52 UTC 00:59:04
Episode 111: Weed Talk

On the season finale of Food Talk with Mike Colameco, it's a 4/20 celebration (mostly), featuring Cheri Sicard, an LA-based cookbook author and frequent High Times edibles columnist, John Whiteman of Wana Edibles in Colorado, baker Peggy Moore of Love's Oven in Colorado, and Bill Samuels, Jr., Chairman Emeritus of Maker's Mark. Also sitting in is mystery guest co-host "Henry" aka Daniel Sklaar of Fine and Raw chocolates.

Episode 110: Chambers Street Wines
01:00:44
2017-09-22 13:42:52 UTC 01:00:44
Episode 110: Chambers Street Wines

This week on Food Talk with Mike Colameco, the full hour goes to father and son David and Eben Lillie of Chambers Street Wines, one of Mike's favorite wine stores on planet Earth.

Chambers Street Wines has been selected as one of the first recipients of the Slow Food NYC Snail of Approval, for its contributions to the quality, authenticity and sustainability of the food we eat and the beverages we drink in the city of New York.

Episode 109: El Internacional and Perelandra
01:01:51
2017-09-22 13:42:52 UTC 01:01:51
Episode 109: El Internacional and Perelandra

On this week's episode of Food Talk, host Mike Colameco is joined by artist and restauranteur Antoni Miralda, former owner of iconic restaurant El Internacional in Tribeca, and certified dietitian-nutritionist Allison Buckingham of Perelandra Natural Food Center.

Episode 108: Giovanni Colavita & Jerry Turci
00:54:04
2017-09-22 13:42:52 UTC 00:54:04
Episode 108: Giovanni Colavita & Jerry Turci

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Giovanni Colavita of Colavita Olive Oil and Jerry Turci of Jerry's Homemade in Englewood, New Jersey. Tune in to hear them discuss last fall's poor olive harvest in Italy, skyrocketing real estate costs in New York, the olive oil production process, and more!

Episode 107: Bob Holmes and Ben Goldfarb
01:02:08
2017-09-22 13:42:52 UTC 01:02:08
Episode 107: Bob Holmes and Ben Goldfarb

In the first half of this week's Food Talk with Mike Colameco, Mike is joined via phone by Bob Holmes, a New Scientist magazine correspondent, PhD in evolutionary biology, passionate home cook, and Slow Food Canada member. Bob is also the author of the forthcoming book Flavor: The Science of Our Most Neglected Sense.

After the break, Mike sits down with Ben Goldfarb of the Food and Environment Reporting Network (FERN) to discuss his article The Deliciously Fishy Case of the "Codfather" which was published by Mother Jones.

Episode 106: Fred Dex, Master Sommelier
01:00:33
2017-09-22 13:42:52 UTC 01:00:33
Episode 106: Fred Dex, Master Sommelier

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Fred Dex, one of only 210 Master Sommeliers in the world, and the only one holding that honor in the Carolinas. Fred spent fifteen years in New York City working in some the the top gastronomic and wine savvy temples in the city. In 2013, Fred relocated with his family to the Triangle, a region in the Piedmont of North Carolina, to continue building his consulting business around the region’s burgeoning food and wine scene.

Episode 105: Victoria James and Lyle Railsback
01:01:36
2017-09-22 13:42:52 UTC 01:01:36
Episode 105: Victoria James and Lyle Railsback

This week on Food Talk with Mike Colameco, sommeliers Victoria James and Lyle Railsback join Mike in studio to talk about wine. Victoria became certified as a sommelier with the Court of Master Sommeliers in 2012 when she was just twenty and won the Ruinart Sommelier Competition and Best Sommelier of the Languedoc Roussillion Competition. Sales manager of Kermit Lynch Wine Importers, Lyle is a wine expert leading regional sales of a terrific portfolio of Italian and French wines.

Episode 104: Whisky Live & Rouge Tomate
01:03:10
2017-09-22 13:42:52 UTC 01:03:10
Episode 104: Whisky Live & Rouge Tomate

On a brand new episode of Food Talk with Mike Colameco, we first dial up Dave Sweet, Chicago-based director of the Whisky Live events that promote the drink around North America.

After the break, Mike is joined in the studio by Pascaline Lepeltier and Andy Bennett – master sommelier and executive chef, respectively – of Rouge Tomate in Chelsea.

Episode 103: Oil, Cheese, and Truffles
01:08:58
2017-09-22 13:42:52 UTC 01:08:58
Episode 103: Oil, Cheese, and Truffles

First up on this week's episode of Food Talk with Mike Colameco is Stanton Barrett, a professional stock car driver and Hollywood stuntman. He is also the president of Ojai Energetics, an ethics-driven health and wellness lifestyle company specializing in CBD hemp oils.

Up next is Alice Loubaton of Loubaton Imports LLC to talk about Cheese Week in New York, which takes place February 21 through 26. Some of the scheduled events include wine and cheese tastings organized by The French Cheese Board (for more information and to make a reservation email cheesesoffrance@thebaddishgroup.com), and a special 4-course Winemaker Dinner on Monday, February 27 at Madison Bistro (for reservations, call 212-447-1919).

Finally, Mike is joined by Ian Purkayastha, founder of Regalis Foods, New York City's leading importer of fresh truffles, rare foraged edibles, caviar, and other delicacies. He is also the author of the book Truffle Boy: My Unexpected Journey Through the Exotic Food Underground, tracing his career from foraging for mushrooms in his small hometown in Arkansas, to becoming a force in the world of fine dining.

Episode 102: Dinner, Cheese, and Chocolate
01:03:41
2017-09-22 13:42:52 UTC 01:03:41
Episode 102: Dinner, Cheese, and Chocolate

On a packed episode of Food Talk with Mike Colameco, Mike first sits down with Andrew Tarlow and Anna Dunn, co-authors of Dinner at the Long Table, followed by a cheese tasting with Michele Buster of Forever Cheese. And after the break, Daniel Sklaar talks about his conscious confections at Fine & Raw Chocolate.

Episode 101: Ryan Sutton of Eater
01:02:35
2017-09-22 13:42:52 UTC 01:02:35
Episode 101: Ryan Sutton of Eater

For his ninth appearance on Food Talk with Mike Colameco, Eater's Ryan Sutton gets the full hour to dish with Mike about the latest happenings in the New York restaurant scene, the usefulness (or lack thereof) of the Michelin guidebooks, discrimination against curly fries, and more!

Episode 100: Wine and Cheese with Hristo Zisovski
01:01:17
2017-09-22 13:42:52 UTC 01:01:17
Episode 100: Wine and Cheese with Hristo Zisovski

On the 100th episode of Food Talk with Mike Colameco, Mike is joined by Hristo Zisovski, wine director for the Altamarea Group. Tune in to hear them sample a spread of Bordeaux, Burgundy, Chablis and, of course, cheese.

Episode 99: Megan McClune of Domaine Jessiaume and Chef Andrew D'amico of Nice Matin
01:02:56
2017-09-22 13:42:52 UTC 01:02:56
Episode 99: Megan McClune of Domaine Jessiaume and Chef Andrew D'amico of Nice Matin

This week on Food Talk with Mike Colameco, Mike is joined in studio by Meghan McClure of Chateau Jessiaume and Chef Andrew D'amico of Nice Matin. Meghan tells us details about the joys and challenges of producing wine in Burgundy, France, while Chef D'amico shares a bit of his vast experience working as a chef and managing restaurants in NYC.

Episode 98: Dr. Mark Tamplin, Chef Suvir Saran, and Cheesemonger Cara Warren
01:03:07
2017-09-22 13:42:52 UTC 01:03:07
Episode 98: Dr. Mark Tamplin, Chef Suvir Saran, and Cheesemonger Cara Warren

On the season finale of Food Talk with Mike Colameco, Mike is joined by Dr. Mark Tamplin, co-author of The Food Safety Book: What You Don't Know Could Kill You, Top Chef Master Suvir Saran, and cheesemonger Cara Warren.

Episode 97: Savio Soares & Erin Healy
01:01:32
2017-09-22 13:42:52 UTC 01:01:32
Episode 97: Savio Soares & Erin Healy

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Savio Soares of Savio Soares Selections, a wine wholesaler and importer in Dumbo, Brooklyn.

After the break, Erin Healy talks about the wine list at Jean-Georges, where she works as the sommelier, and conducts a blind tasting with Mike.

Episode 96: Abe Conlon and the Fat Rice Cookbook
00:43:26
2017-09-22 13:42:52 UTC 00:43:26
Episode 96: Abe Conlon and the Fat Rice Cookbook

This week on Food Talk with Mike Colameco, Abe Conlon is on the phone from Chicago to talk about the new book he co-authored with his business partner Adrienne Lo, The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau. With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice.

Episode 95: Fuchsia Dunlop & Alice Feiring
01:04:01
2017-09-22 13:42:52 UTC 01:04:01
Episode 95: Fuchsia Dunlop & Alice Feiring

In the first half of this week's Food Talk, Mike chats with Fuchsia Dunlop, an English writer and cook who specializes in Chinese cuisine. She was an East Asian analyst at the BBC World Service, and was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, Sichuan, China. Her latest book is Land of Fish and Rice: Recipes from the Culinary Heart of China.

After the break, Alice Feiring is back in the studio to talk about natural wines and the recent RAW Wine Fair in Brooklyn.

Episode 94: Jeff Harding of the Waverly Inn
00:42:04
2017-09-22 13:42:52 UTC 00:42:04
Episode 94: Jeff Harding of the Waverly Inn

This week on Food Talk with Mike Colameco, Mike is joined by Jeff Harding, beverage director and sommelier for the Waverly Inn.

Harding has worked in the hospitality industry for more than 20 years, as a server and bartender with such chefs at Daniel Boulud and Norman van Aken. Harding got his start in the hospitality industry working as a server at van Aken’s a Mano in Miami Beach, and it was during this time that he first discovered that food and wine culture was a reflection of history, geography, and regional culture. A move to New York, and too many years bartending at the B Bar in Manhattan’s East Village, encouraged Harding to pursue sommelier training at the American Sommelier Association and beverage management positions.

He currently writes a regular column about wine for StarChefs.com, and is the beverage director at the Waverly Inn.

Episode 93: Virgilio Martinez
01:08:45
2017-09-22 13:42:52 UTC 01:08:45
Episode 93: Virgilio Martinez

This week on Food Talk with Mike Colameco, Mike is joined by the acclaimed Peruvian chef Virgilio Martinez, whose restaurant Central is currently ranked #4 on the World’s 50 Best list and #1 in Latin America. He has also written a book (also called Central) which follows the restaurant’s innovative tasting menu, where Martinez’s dishes are organized by the altitudes of Peru, demonstrating the biodiversity of his native land—from below sea level in the Pacific Ocean to the peaks of the Andes and beyond. Motivated by a curiosity and interest in conveying the complexity of his land, Martinez creates elaborate dishes made from previously unknown ingredients and elevates Peruvian cuisine to new heights.

Episode 92: Jenny Lefcourt & Aurelio Montes
01:02:10
2017-09-22 13:42:52 UTC 01:02:10
Episode 92: Jenny Lefcourt & Aurelio Montes

This week on Food Talk, Mike Colameco speaks with Jenny Lefcourt of and Aurelio Montes. Jenny – of natural wine importers Jenny & François Selections – first discovered wine in Paris (of all places!) before deciding to make a career in it. Then Aurelio Montes jumps in to tell us about his vintage's natural wines, in Chile.

Episode 91: Patrick Cappiello & Karen Stabiner
01:02:19
2017-09-22 13:42:52 UTC 01:02:19
Episode 91: Patrick Cappiello & Karen Stabiner

In the first half of this week's Food Talk, Mike is joined by Patrick Cappiello, the Operating Partner and Wine Director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes "La Paulée", and Wine Columnist for Playboy Magazine.

After the break, Mike is joined by Karen Stabiner, the author of Generation Chef, which follows a young chef as he opens his first restaurant, and chronicles the upheaval in that riskiest of businesses. Karen has written ten previous books, was a founder of an alternative newspaper in Santa Barbara, California, and teaches reporting, feature writing and food journalism at the Columbia University Graduate School of Journalism.

Episode 90: Tia Keenan & Ryan Sutton
01:01:44
2017-09-22 13:42:52 UTC 01:01:44
Episode 90: Tia Keenan & Ryan Sutton

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Tia Keenan, a New York City-based cook, cheese specialist, writer and food stylist. Tia has worked on a broad range of creative, food-based projects, from concept development for Walt Disney and Bien Cuit Bakery, to restaurant and retail programs for Murray’s Cheese and Lucy’s Whey. Her new book is titled The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude.

Also in the studio is Ryan Sutton, chief food critic for Eater NY, discussing his latest reviews of Le Coucou, Olmsted, and Emmy Squared.

Episode 89: Kush Bottles, Molyvos, and Stett Holbrook
01:04:31
2017-09-22 13:42:52 UTC 01:04:31
Episode 89: Kush Bottles, Molyvos, and Stett Holbrook

First up on this week's Food Talk, Mike speaks with Nick Kovacevich, co-founder & CEO of Kush Bottles. Founded in 2010, their mission is to provide innovative packaging solutions for dispensaries, growers, retail shops, and consumers throughout the legal cannabis industry.

After a break, we return with Kamal Kouiri, the general manager and wine director of Molyvos in Manhattan's Midtown West. One of New York’s most beloved Greek restaurants since its opening in 1997, Molyvos has won numerous awards, including Wine Enthusiast’s “100 Best Wine Restaurants” in 2015 and 2016 as well as making their “Five Best Wine Bars in New York City.”

Finally, Mike is joined by Stett Holbrook, editor of Bohemian, an alternative weekly in Santa Rosa, California. He is also a contributor to the Food & Environment Reporting Network (FERN), and has written a piece on new resorts and vineyards in the Napa Valley that are threatening the region's water supplies.

Episode 88: Bérénice Lurton and Sahra Vang Nguyen
01:01:37
2017-09-22 13:42:52 UTC 01:01:37
Episode 88: Bérénice Lurton and Sahra Vang Nguyen

This week on Food Talk, Mike Colameco speaks with Bérénice Lurton, owner of Château Climens in Bordeaux. Along with a handful of siblings and cousins, she is part of a group of 12 wine producers, bringing together twenty estates in Bordeaux and beyond, to form a joint association of "Lurton wine."

After the break, Mike is joined in the studio by Sahra Vang Nguyen, an artist, writer, speaker, entrepreneur, and creative producer currently based in Brooklyn, New York. She is also the Head Creative + Communications Manager for Lucy's Vietnamese Kitchen in Bushwick. Within the first nine months of its existence, Lucy's won "Best Vietnamese Restaurant" by popular vote in the Epoch Times culinary contest, and has been featured in The New York Times, Time Out New York, Zagat, VICE, and more.

Episode 87: Cannabis Cocktails with Warren Bobrow, and Ryan Sutton of Eater
01:05:11
2017-09-22 13:42:52 UTC 01:05:11
Episode 87: Cannabis Cocktails with Warren Bobrow, and Ryan Sutton of Eater

Mike Colameco is back from Champagne with a new episode of Food Talk!

Joining him in the first half of this week's show is Warren Bobrow, a mixologist, chef, and writer known as the Cocktail Whisperer. His latest book is Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations.

After the break, Ryan Sutton of Eater is back to talk restaurant reviews, (no) tipping, wine, and more.

Episode 86: Alice Feiring, Ana Diogo, and Richie Allen
01:04:58
2017-09-22 13:42:52 UTC 01:04:58
Episode 86: Alice Feiring, Ana Diogo, and Richie Allen

This week on Food Talk with Mike Colameco, writer and natural wine advocate Alice Feiring returns to the show to talk about chemical farming, growing grapes with very little rain, the Natural Wine Award at Vinitaly, and more.

After the break, Mike is joined by winemakers Ana Diogo-Draper of Artesa Vineyards & Winery and Richie Allen of Rombauer Vineyards.

Episode 85: Chartiy, Chocolate & Wine: City Meals on Wheels, Mary Gorman-McAdams & Michael Rogak
01:01:50
2017-09-22 13:42:52 UTC 01:01:50
Episode 85: Chartiy, Chocolate & Wine: City Meals on Wheels, Mary Gorman-McAdams & Michael Rogak

Charity, Chocolate and Wine - the perfect spring combination! Enjoy a taste of each on this week's episode of Food Talk with Mike Colameco. He's first joined by Beth Shapiro, Executive of City Meals on Wheels & chef Carolina Bazan, who talk about some of the incredible programs and initiatives happening at the not-for-profit organization that raises private funds to ensure no homebound elderly New Yorker will ever go a day without food or human company. Next, Mary Gorman-McAdams, MW, a New York based Master of Wine joins the show for some wine insights and on air tastings. Finally, chocolate finds its way to the studio by way of Michael Rogak of JoMart Chocolates. He's joined by chocolate co-conspirator Daniel Sklaar.

Episode 84: Tim Sultan and Sandy Walheim
01:03:09
2017-09-22 13:42:52 UTC 01:03:09
Episode 84: Tim Sultan and Sandy Walheim

On this week's Food Talk with Mike Colameco, Mike is joined in the studio by Tim Sultan, author of the new book Sunny's Nights: Lost and Found at a Bar on the Edge of the World, "an indelible portrait of what is quite possibly the greatest bar in the world—and the mercurial, magnificent man behind it," the late Sunny Balzano.

After the break is winemaker Sandy Walheim from Francis Ford Coppola’s newest winery, Virginia Dare. The brands and tasting room pay homage to two events in American history. Virginia Dare is known as the first English child born in the New World to colonists in 1587. It was also the name of an early winery which operated in North Carolina beginning in 1835.

Episode 83: Jules Aron and Mark Bitterman
01:04:18
2017-09-22 13:42:52 UTC 01:04:18
Episode 83: Jules Aron and Mark Bitterman

The first half of this week's Food Talk with Mike Colameco features "healthy bartender" Jules Aron. Based in New York City, Jules is a mixologist, beverage consultant, and green lifestyle expert. For over twelve years she has been tending bar at some of Manhattan’s finest dining establishments, hot spot nightclubs, swanky rooftop bars, and favorite happy hour spots. As a Certified Holistic Health Coach from the Institute of Integrative Nutrition with a background in fitness, yoga, and qigong, she is an avid wellness ambassador, deeply passionate about a healthy, wholesome lifestyle that includes delicious, nutritious foods that fuel the body, mind and spirit(s)!

After the break, Mike is joined in the studio by Mark Bitterman, a food writer and entrepreneur. He is the owner of The Meadow, a boutique that specializes in finishing salts and other products. The Meadow was founded in Portland, Oregon in 2006 and expanded to the West Village in New York City in 2010. Living up to his name, Mark is also the author of Bitterman's Field Guide to Bitters & Amari, a comprehensive handbook on selecting, understanding, mixing, and cooking with bitters.

Episode 82: Chef Bill Telepan and Master Sommelier Hristo Zisovski
01:02:48
2017-09-22 13:42:52 UTC 01:02:48
Episode 82: Chef Bill Telepan and Master Sommelier Hristo Zisovski

At the top of today's Food Talk with Mike Colameco, Mike speaks with Chef Bill Telepan of Telepan Restaurant on Manhattan’s Upper West Side. Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy. As the first chef to join the WITS team, Bill has served as a leader of the WITS Cook for Kids program by developing nutritious school menus, training cafeteria workers and teaching culinary and nutrition concepts to students, parents and teachers. In 2009, Bill was honored with a selection to First Lady Michelle Obama’s Chefs Move to School task force and preliminary conferences.

In the second half, Mike is joined in the studio by Hristo Zisovski, an Advanced Sommelier based in New York City. Hristo spent seven years as Chef Sommelier of the three Michelin-starred Jean Georges. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. In November 2010, Hristo joined the Altamarea Group at Ai Fiori, and in 2014 he was named one of Food & Wine’s Sommeliers of the Year.

Episode 81: Dwight Furrow and Ryan Sutton
01:01:58
2017-09-22 13:42:52 UTC 01:01:58
Episode 81: Dwight Furrow and Ryan Sutton

On this week's episode of Food Talk with Mike Colameco, Mike kicks things off with a phone call to Dwight Furrow, a philosophy professor and author writing on the aesthetics of food and wine. After the break, he is joined in the studio by Ryan Sutton, chief food critic for Eater NY, to talk Jewish delis, David Chang's late night offerings, smoking eels, and more.

Episode 80: Ashley Santoro, Wine Director
00:39:08
2017-09-22 13:42:52 UTC 00:39:08
Episode 80: Ashley Santoro, Wine Director

On this week's episode of Food Talk with Mike Colameco, Mike is joined in the studio by Ashley Santoro, the wine director at The Standard East Village, The Standard Café, and Narcissa. In addition to her work at The Standard, Santoro also devotes time to traveling and teaching wine courses. She has been featured in numerous publications including The New York Times and Wine & Spirits Magazine.

Episode 79: Sarah McCrea of Stony Hill Vineyard
00:50:31
2017-09-22 13:42:52 UTC 00:50:31
Episode 79: Sarah McCrea of Stony Hill Vineyard

On this week’s episode of Food Talk with Mike Colameco, Mike is joined in the studio by Sarah McCrea of Stony Hill Vineyard in the Napa Valley. They discuss the trials, tribulations, and triumphs of American winemaking in the 20th century and beyond.

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“Instead of following the advice of a few people, I think people are following the advice of people they find who might be like-minded, which means there’s room for so much more to flourish.” [40:50] – Sarah McCrea

 

Episode 78: Korean Food, Cassoulets, and Sommeliers
01:06:29
2017-09-22 13:42:52 UTC 01:06:29
Episode 78: Korean Food, Cassoulets, and Sommeliers

This week’s Food Talk with Mike Colameco features a packed menu. First up, Matt Rodbard and Deuki Hong, authors of the new cookbook Koreatown, talk about the staying power of Korean food culture in America. Next, Adam Gopnik of The New Yorker and Peter Hoffman of Back Forty West dish about cassoulet and the evolution of the New York food scene. Last but not least, sommelier Erin Healy of Restaurant Marc Forgione discusses developing her palate and putting her customers first.

Bowl_of_cassoulet

 

“[Korean food] is not kale.” [21:50] – Matt Rodbard

“[Cassoulet] is cooking beans and meat with what you have.” [35:28] – Peter Hoffman

“Our essential job is not to put in front of someone something that we want them to drink. Our job is to find what they want, and put something in front of them that they like.” [53:20] – Erin Healy

 

Episode 77: Fish and Wine with Bobby Demasco and Savio Soares
01:05:45
2017-09-22 13:42:52 UTC 01:05:45
Episode 77: Fish and Wine with Bobby Demasco and Savio Soares

This week on Food Talk, host Mike Colameco sits down with Bobby Demasco and Savio Soares. Bobby Demasco is the owner of Pierless Fish, Brooklyn’s premier fresh seafood purveyor. Savio Soares is the president and founder of wine importer Savio Soares Selections, one of New York’s premier wine importers. Together, they discuss fine wines, Florida imported fish legs, and the best ways to buy fish.

Fish in wine glass

“Every fisherman thinks their fish is the best, just like every parent thinks their kid is the greatest.” [10:00] – Bobby Demasco

“Natural wine, organic wine, biodynamic wine, has been to me the best that ever happened to the wine world. We are lucky to have that, I think this is so exciting. No other wine is healthier.” [55:10] – Savio Soares

Episode 76: Bianca Miraglia and Simran Sethi
01:03:09
2017-09-22 13:42:52 UTC 01:03:09
Episode 76: Bianca Miraglia and Simran Sethi

In the first part of this episode of Food Talk with Mike Colameco, Bianca Miraglia shares about making Uncouth Vermouth through the inspiration of the seasonal plants and botanicals around her.

After the break, Mike is joined by Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love. Simran tells about her personal realization that she was depriving herself of the pleasures of delicious, diverse foods. This led to her writing a book about the importance of experiencing food with all your senses.

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“It’s a very early 16th century style to use just plants that are available, what I’m doing is a very old concept.” [14:45]

–Bianca Miraglia of Uncouth Vermouth on Food Talk with Mike Colameco

 

“We have become more homogenized in everything we’re eating, how we’re treating the soil, in everything we grow, and it’s really compromising our food system… creating something that’s less nutritious and less delicious.” [39:00]

–Simran Sethi on Food Talk with Mike Colameco

Episode 75: David Lillie of Chamber Street Wines
01:02:39
2017-09-22 13:42:52 UTC 01:02:39
Episode 75: David Lillie of Chamber Street Wines

Tune in for a brand new episode of _ Food Talk _ as host Mike Colameco is in studio with David Lillie, Partner at Chamber Street Wines.  David received his wine education schlepping cases for 15 years at Garnet Wines, one of NY’s leading discount shops on the Upper East Side. As a buyer and manager he was able to develop his interest in French wines, especially those of the Loire, and Languedoc-Roussillon. His two previous careers, growing apples in Vermont for 4 years and with a jazz orchestra for 15 years, left him with a fanatical dedication to good, inexpensive wine. His heroes in the wine business are Mark Ollivier, Catherine Roussel and Francois Pinon, to name just a few.

Episode 74: James Kent & Nick Morgenstern
01:02:27
2017-09-22 13:42:52 UTC 01:02:27
Episode 74: James Kent & Nick Morgenstern

Tune in for a brand new episode of Food Talk as host Mike Colameco is in studio with Chef James Kent of The NoMad and restauranteur Nick Morgenstern. Talking how they came up in the restaurant industry, thoughts on today’s young chef, plus what’s on the horizon, this is a conversation you won’t want to miss!

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Episode 73: Ryan Sutton, Adam Leonti, Jake Dickson & Bill Telepan
01:03:18
2017-09-22 13:42:52 UTC 01:03:18
Episode 73: Ryan Sutton, Adam Leonti, Jake Dickson & Bill Telepan

Tune in for this week’s Food Talk as Mike Colameco welcomes to the studio: Ryan Sutton, Adam Leonti, Jake Dickson and Bill Telepan.  Back to chat about the recent NYT Review of Per Se, Ryan discusses his thoughts on the review and what it means in the context of fine dining, plus comments on elevated Mexican cuisine in New York City. Adam Leonti joins next, who is the Executive Chef at The Williamsburg Hotel, opening in 2016 and is responsible for the Brooklyn Bread Lab. Adam and Jeffrey Kozlowski explain that the Brooklyn Bread Lab is a test kitchen to spread the word about responsible grain sourcing, whole grain milling and 100% inclusive flour use (no sifting). Rounding out the show, Bill Telepan and Jake Dickson are in studio discussing the upcoming NYC Chili Fest 2016 taking place on January 31, 2016. Also featuring a great amount of beer, the proceeds from the fest benefit the charity Wellness in Schools.  Click here for tickets!

This program was brought to you by Colavita and Bordeaux.

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Episode 72: Chris Struck & Katie Parla
01:02:56
2017-09-22 13:42:52 UTC 01:02:56
Episode 72: Chris Struck & Katie Parla

Ever tried orange wine? Food Talk host Mike Colameco kicks off this week’s show with an in studio wine tasting with Chris Struck of the yet-to-reopen Rouge Tomate.  With conversation centered around the details of Georgian amber wine (also known as orange wine), Chris explains the differences between this variety of wine versus the commonly known red or white along with some personal anecdotes of his wino-related travels.  After the break, Katie Parla, Rome-based food and beverage educator and journalist, joins in studio highlighting the state of eating out in Rome plus how Italian food culture is changing.  Her forthcoming book, Tasting Rome, co-authored with Kristina Gill, will be published by Clarkson Potter in early 2016.

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“These amber wines tend to be more tannic… it is a food wine.” [15:00]

–Chris Struck on Food Talk

“We’re losing something. When people [Italians] talk about their favorite dish they don’t say ‘it’s my mom’s pasta, this is my granny’s pasta’ and I think that’s very telling.” [47:52]

–Katie Parla on Food Talk

 

Episode 71: Victoria James, Saori Kawano & Don Gabor, and Michael Madrigale
01:02:24
2017-09-22 13:42:52 UTC 01:02:24
Episode 71: Victoria James, Saori Kawano & Don Gabor, and Michael Madrigale

Food Talk is back for the 2016 radio season and host Mike Colameco sits down with three all-star guests: Victoria James, Saori Kawano & Don Gabor, and Michael Madrigale.

Victoria James started working in restaurants when she was thirteen and fell in love with the industry. When bar tending during
 college she decided to take her first wine course, and the hook was instant! Becoming  a cellar-hand in downtown Manhattan at Harry’s
Cafe and Steak, in 2011 she worked harvest for Michael Terien in
 Sonoma and continued her studies with the American Sommelier 
Association in Viticulture and Vinification as well as Blind Tasting.
 She became certified as a Sommelier with the Court of Master Sommeliers in 2012 and has worked at the likes of Aureole, and is now at Piora in the West Village.

Saori Kawano is the founder and president of Korin Japanese Trading Corp. She moved to New York from Japan in 1978 to pursue her lifelong dream of bringing Japanese knives and tableware into American restaurants and homes. She and Don Gabor co-authored the book “Chef’s Choice,” a collection of mini memoirs, featuring 22 culinary masters telling who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development.

Michael Madrigale hails from a Philadelphia area family whose five butcher shops and shared love of eating well left their mark. His food-centric Italian-American upbringing clearly prepared him for a life in restaurants. Now Head Sommelier at Bar Boulud, he headed to New York City after graduating from La Salle University with a Bachelor of Science degree in Marketing. Michael initially waited tables while looking for a job that would start him on his career path. At the time, he found himself gravitating toward the wine cellar, eager to learn more about the vintages he was pouring. “I could smell the differences in the wines,” he says.

This show was brought to you by Colavita and Bourdeaux.

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Episode 70: Patrick Capiello, Kevin and Debbie Adey, & Santa Claus
01:02:45
2017-09-22 13:42:52 UTC 01:02:45
Episode 70: Patrick Capiello, Kevin and Debbie Adey, & Santa Claus

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Wrapping up the _ Food Talk _ radio season, Mike Colameco welcomes friend of the show Patrick Cappiello, the Operating Partner and Wine Director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes “La Paulée”, and Wine Columnist for Playboy Magazine to the show for an on-air wine tasting.  After the break, Kevin and Debbie Adey join in studio talking about their new restaurant, Faro, located in Bushwick, Brooklyn.  With a menu highlighting their freshly milled pastas, they also share how they met and why Bushwick is their neighborhood of choice.

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“When it came down to it, we didn’t have the room for the big mixer so I was like, let’s try milling the grain!”

–Kevin Adey on Food Talk

 

Episode 69: Jonathan Wu, Wilson Tang, Ryan Sutton, & Jessica Tom
01:03:08
2017-09-22 13:42:52 UTC 01:03:08
Episode 69: Jonathan Wu, Wilson Tang, Ryan Sutton, & Jessica Tom

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Food Talk is back this week with a brand new episode as Mike Colameco welcomes Chef Jonathan Wu and Wilson Tang talking about their partnership on the new restaurant Fung Tu. With Wilson in charge of the legendary Chinatown staple, Nom Wah Tea Parlor, and Jonathan hot off fine-dining kitchens like Per Se, the duo chat about the 50-seat establishment that houses their own brand of creative and personal interpretations of American Chinese food.  Next up, Mike chats with Ryan Sutton, food critic at Eater about the highs and lows of the 2015 food scene in New York City and detailing his more recent reviews.  Author of the new book, “Food Whore,” Jessica Tom rounds out the show talking about the inspiration behind the book which is full of wit and mouth-watering cuisines, the novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential.  With a fresh movie deal on the books, Jessica and Mike hash out why her generation is all about photogenic, well reviewed food.

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“I wanted to write a novel that was like reading Eater or Grub Street!” [59:30]

–Jessica Tom on Food Talk

 

Episode 68: Alice Feiring, Allesandra Altieri, Michele Brogioni, Vito Gnazzo, & Gianfranco Sorrentino
01:03:18
2017-09-22 13:42:52 UTC 01:03:18
Episode 68: Alice Feiring, Allesandra Altieri, Michele Brogioni, Vito Gnazzo, & Gianfranco Sorrentino

This week on _ Food Talk _, host Mike Colameco welcomes guests Alice Feiring, Allesandra Altieri, Michele Brogioni, Vito Gnazzo, and Gianfranco Sorrentino to the studio. Kick off the episode with wine writer Alice Feiring, who explains that “better” means wines made from organic viticulture with nothing added and nothing taken away. Talking to Mike about the recent increase in the cost of wine and the resurgence of Georgian wine, the two go back and forth on their recent favorites.  Allesandra Altieri joins next and is the director of Thomas Keller’s Bouchon Bakery where she oversees the brand’s operations, in addition to leading the kitchen and retail teams nationwide.  Alessandra first joined the Thomas Keller Restaurant Group in 2009 as pastry sous chef at Per Se. During her time, she explains how she quickly to the philosophy and standards of the group while effectively proving to be a leader in the kitchen.  Rounding out the episode, Mike welcomes the team from Il Gattopardo: Chef Michele Brogioni (The Leopard), Chef Vito Gnazzo il Gattopardo, and Gianfranco Sorrentino.

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Episode 67: Mya Jacobson Zoracki, Chef Ivy Stark, & Advanced Sommelier Hristo Zisovski
01:01:35
2017-09-22 13:42:52 UTC 01:01:35
Episode 67: Mya Jacobson Zoracki, Chef Ivy Stark, & Advanced Sommelier Hristo Zisovski

Prior to the conception of Feed Your Soul, it’s founder, _ Mya Jacobson Zoracki _, was a Trader on the American Stock Exchange. During her time on Wall Street, she earned a Juris Doctorate degree from Brooklyn Law School. While her days and nights were full, Mya knew there was something more she was destined to accomplish. Mya began perfecting her signature gourmet cookie recipes, including an inspirational message with each gift and donating a portion from every purchase to charity. Before long, the orders began to pour in. UPS wheeled hundreds of packages down the hall of her apartment building daily and tins were delivered to her loading dock/ “apartment 5B.” She was baking 16 cookies at a time out of a studio apartment in Hoboken, New Jersey! Feed Your Soul has grown tremendously since its humble beginnings in 2005. The current manufacturing facility is located in Kearny, NJ.  Offering a full line of products for the foodservice industry with distribution throughout the United States, they also offer a full line of gourmet products online.  Whether you are looking for a Feed Your Soul branded dessert or a custom manufactured contract, Feed Your Soul is able to handle requirements of all sizes. After all, it is the sweetest things in life that truly Feed Your Soul.

_ Ivy Stark _ knew she wanted to be a chef from a young age. She graduated from an easy-bake oven to cooking classes at age nine. Since, her passion for international cuisine has led her to posts in acclaimed restaurants in New York and Los Angeles. As sous chef at the New York Times three and four star restaurants, Sign of the Dove and Cena she assisted Executive Chefs Andy D’Amico and Normand Laprise with menu creation and daily kitchen operations. She has also worked with celebrated chefs Gary Robins, Mary Sue Milliken and Susan Feniger. Currently the Executive Chef at New York’s hottest Mexican restaurant Dos Caminos, Ivy has earned her place among the top chefs in the city.

_ Hristo Zisovski _ is an Advanced Sommelier based in New York City. Hristo was raised in his father’s Greek diners where he worked the grill throughout his childhood.  After high school, Hristo earned a degree from the Culinary Institute of America but increasingly realized his interest was in the “front of the house.” In 2001, Hristo became the Assistant Beverage Director at the three-star restaurant March, and began his educational journey to becoming a Master Sommelier.  From March, Hristo moved to the three Michelin-starred Jean Georges, where he spent seven years as Chef Sommelier.  Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service.  Hristo was also awarded Wine & Spirits Best New Sommelier in 2007. In November 2010, Hristo joined the Altamarea Group at Ai Fiori. His role expanded to oversee the beverage programs at the Osteria Morinis, Nicoletta, Due Mari, Costata and The Butterfly. Hristo’s wine expertise contributed to Ai Fiori’s three star review from The New York Times.

 

Episode 66: Marco DiGiulio, Brian Alberg, & Jacques Capsouto
01:03:47
2017-09-22 13:42:52 UTC 01:03:47
Episode 66: Marco DiGiulio, Brian Alberg, & Jacques Capsouto

Tune in for a brand new episode of _ Food Talk _ as Mike Colameco is on the line with Napa winemaker Marco DiGiulio, and in studio with Chef Brian Alberg of Eat on North in the Berkshires, and Jacques Capsouto of Jacques Capsouto Vignobles, a purveyor of fine wines hailing from Israel.

Episode 65: SHARE Cancer Support, Cider Week NYC, & “Women Chefs of NYC”
01:01:35
2017-09-22 13:42:52 UTC 01:01:35
Episode 65: SHARE Cancer Support, Cider Week NYC, & “Women Chefs of NYC”

Tune in for a jam-packed Food Talk this week as host Mike Colameco is in studio with Allison Robicelli, Rebecca Charles, and Barbara Sibley discussing SHARE Cancer Support. SHARE supports, educates, and empowers people affected by breast or ovarian cancer.  Next up, Patty Jackson (Delaware and Hudson), Ben Sandler and Sabine Hrechdakian (Wassail) highlight the upcoming Cider Week NYC happening between November 6-15, 2015 and some of the tasty events to look forward to.  Lastly, Mike is joined by Nadia Arumugam, author of “Women Chefs of New York,”which interviews with more than 25 female chefs in New York, revealing insights into some of the city’s top culinary talent, plus pages of mouthwatering images to inspire readers to try the exclusive recipes!

Episode 64: Michael Anthony, Daniel Eddy, Patrick Cappiello, & Branden McRill
01:01:28
2017-09-22 13:42:52 UTC 01:01:28
Episode 64: Michael Anthony, Daniel Eddy, Patrick Cappiello, & Branden McRill

_ Food Talk _ kicks off this week with host Mike Colameco in studio with Chef Michael Anthony of Gramercy Tavern, Untitled, and the Studio Cafe at the Whitney Museum of American Art, talking his new book, “V is for Vegetables.” Explaining that he wrote the book with the home cook in mind, he delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. An eye-opening book for vegetarians and omnivores alike, Michael shares his personal highlights from the text.  Next up, the Chef Daniel Eddy, Branden McRill, and Patrick Cappiello from Rebelle NYC, a new French restaurant, are chatting with Mike on all things New York dining, how they scored a Michelin Star rating, and the inside scoop on their wine list!

“Vegetables are a gateway for people who, now more than ever, are looking to reconnect with their kitchens.” [12:00]

–Chef Michael Anthony on Food Talk

 

Episode 63: Florence Fabricant, Pascaline Lepeltier & Andy Bennett
01:03:13
2017-09-22 13:42:52 UTC 01:03:13
Episode 63: Florence Fabricant, Pascaline Lepeltier & Andy Bennett

Mike Colameco kicks off _ Food Talk _ this week on the line with Florence Fabricant, legendary food critic for The New York Times, chatting about her book “City Harvest: 100 Recipes from Great New York Restaurants.” The new book features an exclusive collection of 100 delicious new recipes benefiting City Harvest, the renowned food-rescue organization that feeds over 1.4 million hungry New Yorkers every year, from star chefs including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, François Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten.  Florence highlights her insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.  After the break, Mike welcomes Master Sommelier Pascaline Lepeltier and Chef Andy Bennet of Rouge Tomate, prepping for an official reopening, and discussing the importance of their healthy menu and, of course, the vast variety of wines offered.  Perhaps one of the few restaurants employing a full time nutritionist, Andy shares a great overview of his cooking philosophy, plus the group discusses the recent news surrounding Danny Meyer eliminating tipping at his restaurants.

“We’re trying to produce something that is delicious and a byproduct of that is it’s healthy for you.” [32:00]

–Chef Andy Bennett on Food Talk

 

Episode 61: Matthieu Kohlmeyer, Giovanni Ascione, Robert Sietsema, King Phojanakong, & Jimmy Carbone
01:02:26
2017-09-22 13:42:52 UTC 01:02:26
Episode 61: Matthieu Kohlmeyer, Giovanni Ascione, Robert Sietsema, King Phojanakong, & Jimmy Carbone


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This week on Food Talk, host Mike Colameco has a full house to celebrate his last episode of the season! First welcoming Matthieu Kohlmeyer, CEO of La Tourangelle Oil Company, to the show chatting about the importance of quality oils. As an authentic and traditional family producer of specialty oils handcrafting a wide range of delicious artisan nut oils both in France and California, Matthieu shares all the La Tourangelle nut oils sold in North America are made in our artisan oil mill located in Woodland, CA mostly from California grown nuts. Winemaker Giovanni Ascione joins the show talking his own Nanni Copè, and talks his guiding philosophy which reflects the inner power of a wine from the south of Italy, expressed in a northern style. Trying to enhance the extraordinary qualities of the Pallagrello Nero through the exaltation of the utmost elegance and drinkability, Giovanni reflects what makes his wine stand out among the rest. Robert Sietsema, food critic of Eater NY, drops in with Mike and relates how the food criticism scene has changed along with the NYC food scene. Originally as the food critic of The Village Voice, Robert shares some great stories and leads a mouth-watering conversation about pastrami and sausage. Rounding out the show, Heritage Radio Network host and restauranteur Jimmy Carbone joins the show along with Chef King Phojanakong of Kuma Inn and umiNOM. As it turns out, King and Jimmy are working together with King taking over the menu of Jimmy’s No. 43. Mike gets the scoop on the new and delicious menu and how they thought about pairing beer selections with bar appropriate food. Tune in for a great show!









Episode 60: Muscolo Meat Academy, Dan Amatuzzi and Nicholas Coleman, & Frank DeCarlo
01:01:37
2017-09-22 13:42:52 UTC 01:01:37
Episode 60: Muscolo Meat Academy, Dan Amatuzzi and Nicholas Coleman, & Frank DeCarlo


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This week on Food Talk, host Mike Colameco kick off the show with Megan O’Connor and Kari Underly of the Muscolo Meat Academy located in and on the line from Chicago. Megan and Kari go on to explain that the Muscolo Meat Academy is proud to offer new standards of skill, knowledge as well as certification. With their ambitious curriculum and nurturing environment, the academy is built to prepare students for the challenges of the time-honored and demanding trade of butchery. Next up, Mike has Dan Amatuzzi and Nicholas Coleman in the studio from Eataly in NYC just touching the surface on the topic of grapes and olive oil. Frank DeCarlo of Peasant Restaurant in Nolita rounds out the episode catching up with Mike and talking about happenings past and present at the restaurant.







Episode 59: Gerard Bertrand, The Big Apple BBQ, & Ryan Sutton
01:03:42
2017-09-22 13:42:52 UTC 01:03:42
Episode 59: Gerard Bertrand, The Big Apple BBQ, & Ryan Sutton


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







Food Talk is kicking off the summer as host Mike Colameco opens the show speaking with Gerard Bertrand of Gerard Bertrand wines on the line from France. Born and raised in the South of France, making wine with his father since the age of 10, Gerard talks to Mike about his wines which offer the full range and diversity of wines from the region – red, white, rose, varietal, appellation, estate, still, sparkling, and dessert – all of which evokes the image and emotions from France. Following Gerard, Mike welcomes Tim Love, Drew Robinson, and Daniel Vaughn who are all affiliated with The Big Apple BBQ Block Party going down for the 13th year this weekend in Madison Square Park. Drew is the Chef and Pitmaster of Jim N’ Nicks Bar-B-Que and talks the significance of his smoked pork hot links with pimento cheese and how it reflects Alabama BBQ. This stirs a conversation about BBQ and the variations one finds around the country, and that it’s the one food that has the ability to bring the country together! Chef Tim Love is the acclaimed chef/owner of Lonesome Dove Western Bistro, Woodshed Smokehouse, Love Shack, and Queenie’s Steakhouse and hails from Texas, proudly serving lamb brisket at The Big Apple BBQ. Daniel Vaughn, editor of Texas Monthly Magazine’s BBQ platform, rounds out the group and shares his vast take on BBQ and the meat he’s excited to eat this weekend. Ryan Sutton, food critic of Eater, finishes the episode talking about his recent reviews, including that of David Chang’s new venture Fuku, known for its fast-casual, fried chicken sandwich. Tune in for Ryan’s expert opinions and more on this brand new Food Talk episode!







Episode 58: Beth Shapiro & Pascaline Lepeltier
01:02:39
2017-09-22 13:42:52 UTC 01:02:39
Episode 58: Beth Shapiro & Pascaline Lepeltier


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on a brand new episode of Food Talk, host Mike Colameco catches listeners up with his recent travels before welcoming Beth Shapiro, the Executive Director of Citymeals-on-Wheels. Talking about the upcoming Citymeals-on-Wheels Gala, Beth shares how Gael Greene and James Beard founded the program in 1981 after reading a newspaper article about homebound elderly New Yorkers with nothing to eat on weekends and holidays. They rallied their friends in the restaurant community to raise private funds as a supplement to the government-funded weekday meal delivery program. Thirty-one years ago, their first efforts brought a Christmas meal to 6,000 frail aged. During the past fiscal year, which ended June 30, 2014, Citymeals-on-Wheels delivered 2 million meals to more than 18,000 New Yorkers at times when they would otherwise have been alone and hungry. Interested in learning more or helping out? Check out their website! After the break, Mike sits down with Pascaline Lepeltier, Master Sommelier and Beverage Director at Rouge Tomate, talking about what’s happening right now in the wine world, notably with wine made in the United States. Through Pascaline’s travels and experienced palette, the show quickly turns into a detailed wine discussion. Between Mike’s favorite old world and Pascaline’s touted biodynamic wines, this episodes covers it all.





Episode 57: Alice Feiring & Chantal Martineau
01:01:09
2017-09-22 13:42:52 UTC 01:01:09
Episode 57: Alice Feiring & Chantal Martineau


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This week on a brand new Food Talk, host Mike Colameco first welcomes wine writer Alice Feiring. Raised on Manischewitz, it didn’t take her long to find the better stuff. To Alice, “better” means wines made from organic viticulture with nothing added and nothing taken away. Talking to Mike about her recent favorites and tastings, the two have a great conversation dedicated to natural wines, which she has helped to define. Approaching wine from the ground up, Alice works much like an anthropologist to respect and preserve what is indigenous to wines and their traditions, and this is obvious throughout her appearance on today’s show reflecting that wine unlocks culture and heritage, along with methods that reflect and relate human stories. After the break, Mike sits down with Chantal Martineau, author of “How the Gringos Stole Tequila: The Modern Age of Mexico’s Most Traditional Spirit” chatting all about the progression tequila has made to the status of a fine sipping spirit. Chantal herself spent several years immersing herself in the world of tequila — traveling to visit distillers and agave farmers in Mexico, meeting and tasting with leading experts and mixologists around the United States, and interviewing academics on either side of the border who have studied the spirit. Her book offers a glimpse into the social history and ongoing impact of this one-of-a-kind drink plus thoughts on mezcal, the mother of tequila!





“It is a passion to bring back the soil and this region with a phenomenal heritage.”

Alice Feiring on Food Talk

Episode 56: Kristen Miglore, John McQuaid, Max & Eli Sussman
01:04:48
2017-09-22 13:42:52 UTC 01:04:48
Episode 56: Kristen Miglore, John McQuaid, Max & Eli Sussman


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco is back from his Peruvian excursion and is in studio chatting with Kristen Miglore, Executive Editor at Food52 and author of the new book “Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook.” Explaining what she calls genius recipes, these are passed down from the cookbook authors, chefs, and bloggers who made the recipes legendary. In this book, she compiles 100 of the most essential genius recipes—nearly half of which have never been featured in her Food52 column—with tips, riffs, mini-recipes, and stunning photographs, to create a cooking canon that will stand the test of time. Mike next welcomes author John McQuaid to the show, author of “Tasty: The Art and Science of What We Eat,” telling the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. John explains the scientific research taking place on multiple fronts: how genes shape our tastes; the quest to understand why sweetness tastes good and its dangerous addictive properties; why something disgusts one person and delights another; and what today’s obsessions with extreme tastes tell us about the brain. Mike rounds out the show talking to chef brothers Eli and Max Sussman. Out with their fourth cookbook, “Classic Recipes for Modern People,” it features over 75 recipes that reimagine classic dishes from their childhood and yours, with a little humor baked in along the way. Divided into eight sections like “Classics from Our Childhood,” TV Dinner Classics,” “Future Classics,” and “Breakfast Classics,” the guys dish out their favorite recipes in the book. Tuna casserole? Shepherd’s Pie? Everything old is new again! Tune in for another great show.







Episode 55: Jenna Zoe, Sal Scognamillo, Diana Henry, & Anita Shepherd
01:01:47
2017-09-22 13:42:52 UTC 01:01:47
Episode 55: Jenna Zoe, Sal Scognamillo, Diana Henry, & Anita Shepherd


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco kicks off the show chatting with author and nutritionist Jenna Zoe about her new book “Plant-Based Paleo: Protein-Rich Vegan Recipes for Well-Being and Vitality.” Mike gets to the bottom of how Jenna began to eat Paleo and the idea that before our ancestors learned to hunt, they ate a raw diet comprised of what they could gather in the wilderness. The plant-based diet gave us everything we needed then, and it still can now. Jenna goes on to explain that plant proteins are easier for the body to absorb than animal proteins and that a change in diet is something to consider before turning to a magical pill. Next up, Mike gets Sal Scognamillo on the line from Patsy’s Italian Restaurant in NYC to chat about his iconic family business that has been embedded in the city since 1944. Coming out with a brand new cookbook, “Patsy’s Italian Family Cookbook,” Sal shares that this book features new recipes as well as the amazing family history. Sal explains that it was important to him in this cookbook to keep recipes simple, delicious, and accessible to all. Cookbook author Diana Henry joins the program next talking about her recently released book, “A Bird in the Hand: Chicken Recipes For Every Day and Every Mood.” With chicken being one of the most popular foods to cook and eat, Diana shares that there is no shortage of brilliant ways to cook it, and the book features a host of new, easy and not-so-very-well-known dishes, starring the bird we all love. Lastly, Mike welcomes self-taught vegan chef and baker, Anita Shepherd whose newest venture is a coconut milk yogurt. A trail-blazer of plant-based non-dairy yogurts, Anita shares her background in the culinary world and how she came around to eating simply as a vegan and eventually creating Anita’s Coconut Yogurt. Keep an eye out on the shelves for this delicious product!







Episode 54: Michael Madrigale & Arnaud Tronche
01:01:45
2017-09-22 13:42:52 UTC 01:01:45
Episode 54: Michael Madrigale & Arnaud Tronche


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco is celebrating perhaps the most beautiful day of the year here in Brooklyn with French wine enthusiasts! We kick off the show with guest Michael Madrigale, Head Sommelier of Bar Boulud, Épicerie Boulud and Boulud Sud. Finding a pull toward the wine cellar, eager to learn more about the vintages he was pouring, Michael shares his journey from being young, just out of college, and living in Europe to how he made his fondness for wine into an amazing career. Mike gets the guest’s opinions on various French wines and much more! After the break, Mike welcomes Arnaud Tronche, Sommelier at Racines NY. While the establishment doesn’t consider itself a wine bar, the wine is seemingly a main event within the “neo-bistro” restaurant. Arnaud describes the evolution of Racines NY as well as his thoughts on putting together the impressive wine list, plus even more with an in-studio tasting.





“I think the best thing, for me, about wine is to taste wine and get to know wine – it’s the only thing!”

“If you have a passion for wine, go to the source.”

Michael Madrigale on Food Talk

“Just because it’s organic doesn’t mean that the wine is good, there are so many [bad] organic wines.”

Arnaud Tronche on Food Talk

Episode 53: Herb Karlitz, Scott Anderson, & Hristo Zisovski
01:01:45
2017-09-22 13:42:52 UTC 01:01:45
Episode 53: Herb Karlitz, Scott Anderson, & Hristo Zisovski


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco sits down with Herb Karlitz, founder of the Harlem EatUp! Festival taking place May 14-17, 2015. Herb enthusiastically explains that the four-day festival invites you to see and taste all Harlem has to offer from the artists of the kitchen, the canvas, the stage and the streets. Putting his head together with Harlemite Marcus Samuelsson, Herb also shares that the Festival will donate proceeds from ticket sales to Harlem Park to Park and City Meals-on-Wheels. After the break, Mike chats with Chef Scott Anderson of Elements restaurant in Princeton, NJ. Getting Scott’s take on running a successful restaurant in New Jersey and dealing with issues like the cost of a liquor license, he details his dedication to ingredients and ways he plans on improving the Elements experience once the newly relocated restaurant opens. Mike gets the details surrounding Elements’ wine program as well as what a great location Princeton is for quality ingredients. Rounding out the show, Advanced Sommelier Hristo Zisovski joins the studio with some bubbly in hand for a live tasting. Having worked with some major names in the culinary industry, he is currently the Beverage Director with the AltaMarea Group. Tune in for another great show!







Episode 52: Gabriella Gershenson, John Flahavan, & Missy Robbins
01:02:01
2017-09-22 13:42:52 UTC 01:02:01
Episode 52: Gabriella Gershenson, John Flahavan, & Missy Robbins


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco kicks off the show with Gabriella Gershenson, the Food Features Editor of Everyday with Rachael Ray Magazine. Formerly of Time Out New York and Saveur Magazine, she is on the line chatting about her latest work, a fun #throwbackThursday project featuring celebrity chefs before they became the personalities we know and love today! John Flahavan, the Managing Director of Flahavan’s Irish Oatmeal as well as the the great-great-great-grandson of the founder Thomas Dunn joins Mike all the way from Ireland to discuss the company’s success as Ireland’s oldest private family food company with a history that spans over 200 years, beginning in the 1790s. New York Chef Missy Robbins rounds out the show in studio telling Mike about what she’s been up to since leaving A Voce and A Voce Columbus and what she has planned for the coming year, which includes a brand new restaurant, Lillia, located in Williamsburg. Missy shares some intriguing highlights from chef gadgets to entrees to expect from the new space. Tune in for a great show!



Photo via Jamesbeard.org





Photo via inc.com

Episode 51: Catherine Price, Hugo Uys, and Rebecca Katz
01:02:27
2017-09-22 13:42:52 UTC 01:02:27
Episode 51: Catherine Price, Hugo Uys, and Rebecca Katz


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Mike Colameco Mike interviews Catherine Price, contributor to Popular Science and award winning author. The interview is centered around Catherine’s new book “Vitamania,” the book concerns the history of the vitamin industry on a global scale. Catherine touches on what vitamins really are, the regulations behind vitamins, and the loose guidelines around dietary supplements. After the break Mike comes back with guest Hugo Uys, chef BROD, a new restaurant on the upper east side. Hugo and Mike discuss Hugo’s interest in Nordic cuisine and how the concept of BROD came about. The conversation turns to topics of home cooking, open face sandwiches, and the stigmas of bread baking. After the last break Mike comes back with guest Rebecca Katz, to discuss her new book “The Healthy Mind Cookbook.” Rebecca discusses the reasons she wrote this book, and how to transfer a healthy mind to a healthy plate.



“Mike, you should be the example of how we all should eat.” [5:00]

Catherine Price on Food Talk

“People don’t want to commit to big sandwiches.” [37:00]

Hugo Uys on Food Talk

“The recipes in the book are dedicated to enticing your tastebuds…nutrient rich, just really good food.” [52:00]

Rebecca Katz on Food Talk

Episode 50: Bill Evans
01:00:21
2017-09-22 13:42:52 UTC 01:00:21
Episode 50: Bill Evans


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on a snowy Food Talk with Michael Colameco, host Mike Colameco is talking music with friend Bill Evans. Bill is a world-class, Grammy Award winning saxophonist and producer who made his debut on the international music scene in the 1980’s, at the tender age of 21, with Miles Davis – yes, the Miles Davis. Bill has been prolific in the studio, recording 19 solo albums to date. One evening you’ll see him walk on stage as a guest with the Allman Brothers. The next, rock out with Warren Haynes & Gov’t Mule. Then co-lead a European tour with Robben Ford or Randy Brecker. After that, he’ll jam with Medeski Martin and Wood, or trade solos with Jake Cinninger while sitting in with jam-band favorites Umphrey’s McGee. Tune in as Mike chats with this renaissance man who has seamlessly walked from stage to stage to right here on Heritage Radio Network.



“It’s kind of a progressive, rock, jazz sort of band now. It’s morphed into a very very cool sound. I’m very excited about it.”

“You speak with your instrument! When you come from jazz, you can say a lot with your instrument.”

Bill Evans on Food Talk

Episode 49: Greek Wines & the Philippines
01:03:07
2017-09-22 13:42:52 UTC 01:03:07
Episode 49: Greek Wines & the Philippines


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







Mike Colameco is back from the Philippines this week with a brand new episode of Food Talk! Dedicating the first half of the show to Eklektikon Wines, Aris Soultanos shares a few selections of the Greek brand for an in studio tasting and tells how this Greek wine brand is breaking into the American market. Greece has quite the history of winemaking but Eklektikon’s imports are more than exquisite wines; they embody the best of Greek art and culture, appealing to oenophiles on a deep emotional and cultural level. After the break, Mike is recounting his Philippines experience with Chefs King Phojanakong, Romy Dorotan, and Neil Syham. Each recall their journeys cooking Filipino cuisine in the New York City area and how the scene has evolved throughout the years, plus an in-depth discussion on their interpretations of traditional Filipino dishes. Tune in for a worldly show!





Episode 48: Ariane Daguin, Eugenia Bone & The New York Mycological Society
01:02:21
2017-09-22 13:42:52 UTC 01:02:21
Episode 48: Ariane Daguin, Eugenia Bone & The New York Mycological Society


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Ariane Daguin of D’Artagnan and Eugenia Bone, author of “The Kitchen Ecosystem.” Ariane tells Mike her thinking behind starting D’Artagnan. Since 1985, D’Artagnan has been dedicated to putting the finest meats, mushrooms and truffles on the tables of American gastronomes and was really one of the first of its kind to introduce high end ingredients to the masses. Mike and Ariane reminisce on the New York scene at D’Artagnan’s start and also chat about what’s on the horizon for the iconic food purveyor. After the break, Mike chats with author Eugenia Bone about the New York Mycological Society’s upcoming banquet. Along with her are Neil Redding and Chef Ben Walmer, who will be responsible for some of the cooking at the society’s annual banquet. Talking all about cooking with quality mushrooms, Mike gets a preview of delicious dishes to be served at the banquet plus other interesting things that the New York Mycological Society does throughout the year.





“There are two ways of doing free range: the cheap way of doing it in quantity and the right way. We think about that constantly at D’Artagnan. We want to grow but don’t want to compromise anything.” [25:00]

Ariane Daguin on Food Talk

Episode 47: Mimi Sheraton, Stefanie Sacks, & Charlie Palmer
01:03:07
2017-09-22 13:42:52 UTC 01:03:07
Episode 47: Mimi Sheraton, Stefanie Sacks, & Charlie Palmer


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes influential food critic and author Mimi Sheraton, restauranteur and chef Charlie Palmer, as well as Stefanie Sacks to the show. An influential food critic born and Brooklyn native, Mimi shares with Mike how she came up in food writing, starting with her parents who she described as excellent cooks and that her father, notably, was a commission merchant in a wholesale produce market. She recently authored the book “1000 Foods to Eat Before You Die,” which according to Mike fully delivers on the promise of its title. Selecting from the best cuisines around the world (French, Italian, Chinese, Senegalese, Lebanese, Mongolian, Peruvian, and many more)— Mimi profiles the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about. The next guest, Stefanie Sacks, MS, CNS, CDN is a Culinary Nutritionist, author, radio show host, educator, speaker and consultant. She just released the new book “What The Fork Are You Eating? An Action Plan for Your Pantry and Plate,” which she explains to Mike focuses on the small changes in food choices can make big, everyday difference. An overview of the truth about what’s hidden in food plus an action plan with 50 time-tested, delicious recipes aims to get everyone caring about food and ingredients. Lastly, Mike welcomes chef and restauranteur Charlie Palmer to the show. Charlie shares some great details how he came up through the culinary ranks in New York City at a time when French chefs ruled the scene. Mike gets an update with what’s on Charlie’s plate at the moment with his many hotels and restaurants throughout the country, plus other projects on the horizon. Tune in for a great show through and through!








“‘1000 Foods to Eat Before You Die,’ is in a way my autobiography. The last 60 years of my life have been made up of going in search of food.” [11:40]

Mimi Sheraton on Food Talk

“This book is really about solutions and trying to help people, in a nutshell. […] What I’m trying to do is distill a lot of that information into usable, navigable tools and give people things they can do at home. […] They have to understand that our food is not effectively regulated.” [32:05]

Stefanie Sacks on Food Talk

Episode 46: Walker Stern, Joe Ogrodnek, & Andrew Friedman
01:01:10
2017-09-22 13:42:52 UTC 01:01:10
Episode 46: Walker Stern, Joe Ogrodnek, & Andrew Friedman


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Walker Stern and Joe Ogrodnek to the show. Head chefs and co-owners of two Brooklyn restaurants, Battersby and Dover, they developed a friendship while honing their culinary skills as students at the Culinary Institute of America. After graduating, both worked at Alain Ducasse at the Essex House and individually went on to have distinguished careers at a some of New York City’s best restaurants. Since opening its doors in 2011, Battersby has prized itself on sophisticated, yet thoughtful dishes, expert technique, and a unique and welcoming environment. Joe and Walker opened their second restaurant, Dover, in November of 2013 and give Mike the inside scoop on their experiences opening restaurants. Andrew Friedman, founder and chief contributor to the website Toqueland.com, shares with Mike that he has made a career of chronicling the life and work of some of the best chefs. He goes on to share that he enjoys writing about parts of the culinary industry that are off the beaten path and that most people aren’t aware of and is actually in the process of writing his newest book about the evolution of great American chefs.



“I think if you do a good job and people are impressed, they tell more people. Definitely in New York I think people want to discover something.” [15:00]

Walker Stern on Food Talk

“It occurred to me that I have a lot of access, insight into a world that people are interested in what guys like you do that maybe they don’t have and would be interested in.” [41:30]

Andrew Friedman on Food Talk

Episode 45: Kerry Heffernan & Melanie Asher
01:02:35
2017-09-22 13:42:52 UTC 01:02:35
Episode 45: Kerry Heffernan & Melanie Asher


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







Kicking off the 2015 season, Mike Colameco is back with a brand new Food Talk with Michael Colameco welcoming guests Chef Kerry Heffernan and Producer Poull Brien. Kerry opens the segment chatting about his latest projects, including new television projects like National Geographic’s “Hooked on Seafood” and The Monterey Bay Aquarium’s “Seafood Watch.” He is also in partnership with Wild Fish Direct, which focuses on the idea that there are over a thousand known species of fish and shellfish in American waters yet we eat only a select few. Wild Fish Direct knows that almost everything from the ocean has value and is committed to delivering fresh, artisanal seafood that’s delicious and better for our oceans and plans on documenting their process with a television show that is being shopped around. After the break, Mike chats with Melanie Asher, CEO, Founder, Master Distiller and Blender at Macchu Pisco about the Peruvian beverage. Pisco is an un-aged 80 proof clear spirit derived from a single distillation of fresh fermented grape juice (wine). Mike gets an in-studio tasting while Melanie shares the rich history and production techniques of Macchu Pisco. Tune in for a great episode for the new year!



“Each of these things that comes out of the ocean is a precious resource.” [24:00]

“As a chef it is so much more interesting and challenging when you have to cook with little things, like seaweed, and you have to use these things you are not familiar with.” [28:40]

Kerry Heffernan on Food Talk

Episode 44: Pascaline Lepeltier, Leah Cohen, & Ivan Ruiz
01:01:59
2017-09-22 13:42:52 UTC 01:01:59
Episode 44: Pascaline Lepeltier, Leah Cohen, & Ivan Ruiz


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show speaking with master sommelier, Pascaline Lepeltier. Talking about not only how she found her interest in wine, but the rigorous testing process of becoming a master sommelier, Pascaline relays that her journey has made her a better and more hospitable professional along the way. Clearly passionate about her work, she also shares that learning to taste wine is like learning to play a sport. Tasting requires practice and is a muscle that should be exercised regularly. Next up, Chef Leah Cohen of Pig & Khao joins the show chatting about her foray into the culinary world and how she came up in the business. Also a Top Chef alum, she shares her experiences from the popular television show and some of her favorite dishes featured on the Pig & Khao menu while catching up with Mike. In the last segment of the show, Mike talks to sommelier Ivan Ruiz, owner of “The Wine List Summit.” Mike gets the scoop on Ivan’s rise through the restaurant scene and how he has become an incredibly respected sommelier and wine consultant. Tune in for a great show to cap off 2014!







“I wanted to get back to cooking, and I moved to Asia. I wanted to get to something I was passionate about and thats how Pig & Khao started.” [40:00]

Leah Cohen on Food Talk

Episode 43: Chris Jaeckle, Chaz Brown, & Ryan Sutton
01:02:13
2017-09-22 13:42:52 UTC 01:02:13
Episode 43: Chris Jaeckle, Chaz Brown, & Ryan Sutton


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show talking to Executive Chef Chris Jaeckle of All’onda in New York City. Talking to Mike about his background as a cook at An American Place and then the next seven years working for Danny Meyer’s Union Square Hospitality Group, he shares that he split his time between Tabla and Eleven Madison Park. From there Chris moved on to become the sous chef at Morimoto before finding himself at the helm of All’onda. Discussing how he was inspired to give All’onda a Japanese flair, Chris gives great insight on the restaurant industry in the city. Next, Mike welcomes Chef Chaz Brown of Seoul Wings located on the Lower East Side. He and Mike chat about their fondness of Lower East Side before getting Chaz’s background (including a stint on Top Chef, how he came up in the culinary business, and the delectable details on the menu of Seoul Wings. At the tail end of the show, Eater food critic Ryan Sutton joins Mike in the studio. Mike puts Ryan on the spot, asking to recap his year in food noting his best and worst restaurant experiences. Ryan also chats about his meals in Brooklyn and gives some restaurant suggestions while he’s at it. Tune in for a great show!







“We deal with organic free range chickens coming out of Pennsylvania.”

“We want these vegetarians to feel as thought they’re eating something like a wing.”

Chaz Brown on Food Talk

“I believe it’s not just the rich people, it’s the everyday people who deserve to have something envelope-pushing.”

Ryan Sutton on Food Talk

Episode 42: Steve Train, Ben Pollinger, & Michelle DeFeo
01:01:22
2017-09-22 13:42:52 UTC 01:01:22
Episode 42: Steve Train, Ben Pollinger, & Michelle DeFeo


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco first welcomes Steve Train, Maine Lobster Fisherman and Captain of the Wild Irish Rose and Ben Pollinger, Executive Chef at Oceana. Talking about Steve’s family history as fisherman, he reveals that his family has been in the business for many years. He goes on to give Mike a glimpse of a day in the life of a lobster fisherman, including the baiting process, seasonality of lobster, and deciphering between legally fit lobsters to catch and those that are either not big enough or are proven breeders. Ben adds how Oceana uses lobster and his thoughts on the popularity of the dish and why he’s exclusively used Maine lobster for years and what makes this lobster so special. In the second half of the show, Mike brings on Michelle DeFeo, CEO of Laurent-Perrier Champaign USA who kicks off the segment pointing out the differences between champaign and sparkling wine before delving into a detailed run down of the involved champaign-making process. Tune in for a great show!







“I think Maine lobster is the best on the market… I don’t think Maine lobster has any competition.” [17:25]

Steve Train on Food Talk

“I’ve been using exclusively Maine lobster for over five and a half years now because it’s got great flavor, is consistent in quality and its a fantastic product.” [19:50]

Ben Pollinger on Food Talk

“Consistency is extremely important in champaign.” [47:30]

Michelle DeFeo on Food Talk

Episode 41: Brian Freedman, Noah Karesh, & Josh Bloom
00:59:28
2017-09-22 13:42:52 UTC 00:59:28
Episode 41: Brian Freedman, Noah Karesh, & Josh Bloom


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show catching up his last week before welcoming Brian Freedman via phone. Brian Freedman is a food, wine, spirits, travel writer, restaurant/beverage consultant, drinks educator, event host and speaker. While on the line with Mike, he shares great information and highlights concerning various Italian varietal wines. Next, Mike chats with Noah Karesh, who is the founder of Feastly. Feastly is a marketplace where passionate cooks connect with adventurous eaters seeking more authentic and social dining options by offering home cooked meals in a cook’s home. In lowering the barriers to entry for cooks to share their skills and stories with the world, Feastly lets cooks monetize their passions and provide exciting new food opportunities for eaters. Noah tells Mike of his background and how he came up with such an interesting foodie idea. In the last segment of the show, Josh Bloom, founder of Purely Simple Syrup, joins Mike in the studio. Purely Syrup is a new line of certified organic simple syrups, crafted in small batches using only organic ingredients, with no coloring or artificial additives. The company is debuting with 5 versatile flavors: Ginger Root, Grapefruit, Vanilla Bean, Habanero, and Classic (unflavored). Purely Syrups offer a product that is consistent every time and is easy to use. Today, Josh gives Mike an on-air tasting and talks ingredients, recipes, and plans for the future.







“What Airbnb has done for bedrooms we’re doing for kitchens.” [24:00]

Noah Karesh on Food Talk

Episode 40: Isabelle Legeron, MW, Eugenia Bone, & Mike Chernow and Dan Holtzman
01:01:12
2017-09-22 13:42:52 UTC 01:01:12
Episode 40: Isabelle Legeron, MW, Eugenia Bone, & Mike Chernow and Dan Holtzman


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Isabelle Legeron, MW, mushroom expert and author Eugenia Bone, and the guys behind The Meatball Shop, Mike Chernow and Dan Holtzman. Kicking the show off with Isabelle, Mike talks about the fact that she is the first female from France to achieve the title of master of wine. She is also the author of the book, “Natural Wine,” and explains to Mike the details that set natural wine a part from others as well as highlights from the book. Next up, Eugenia Bone joins Food Talk hot off the release of her latest book, “The Kitchen Ecosystem.” “The Kitchen Ecosystem” talks about that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. Eugenia states that synchronicity is what defines a kitchen ecosystem. In the last segment of the show, Mike Chernow and Dan Holtzman of The Meatball Shop chat with Mike about the success of their restaurants as well as their work with the homeless at Covenant House. The Covenant House is a nonprofit charity serving homeless youth with a network of shelters across the Americas. Tune in to hear how to help this great organization!







“The key is to not get bogged down in the appearance of wine.” [10:37]

Isabelle Legeron, MW on Food Talk

“You just have to know the mushroom just like you know the berry. You don’t go into the woods and say, oh it’s red, it’s a strawberry, I’ll eat it!” [28:35]

Eugenia Bone on Food Talk

“Homelessness is a polarizing issue and people have strong feels about it.” [47:55]

Dan Holtzman on Food Talk

Episode 39: Craig Deihl, Karen Page, & Marc Sarazin
01:01:35
2017-09-22 13:42:52 UTC 01:01:35
Episode 39: Craig Deihl, Karen Page, & Marc Sarazin


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on a brand new Food Talk with Michael Colameco, host Mike Colameco is talking with Chef Craig Deihl, author Karen Page, and NYC meat purveyor Marc Sarazin. Kicking off the show with Craig who is the chef at the Charleston, SC restaurant Cypress. Since 2011, he has also led Slow Food Charleston’s Chefs-in-Schools program, which places local chefs in schools and educates students on healthy food choices through classroom demonstrations, after-school programs, tastings and professional development. His work with the Artisan Meat Share (AMS) from 2009-2013, allowed participants to receive local charcuterie while local farmers, in turn, received support from the increased product demand in what Deihl describes as a win-win scenario for both. Next up, Mike switches gears to speak with Karen Page, who is the author of “The Vegetarian Flavor Bible,” talking all about eating vegetarian. With the popularity of cutting out meat in the past decade, Karen brings some great dishes to light in the new book. Notably, Karen and her author/photographer husband, Andrew Dornenburg, became vegetarians in 2012. In the last segment of the show, Mike welcomes Marc Sarazin, Partner and President of DeBragga and Spitler, an NYC meat purveyor. Marc’s family has a long history in the food and hospitality industry and it was this and his passion for food and his commitment to the food service and hospitality industries, coupled with beliefs he had internalized at a very young age – quality products, superior service and integrity – that have guided him successfully throughout his career. Tune in for a fun meat, veggie, meat episode!







“I think chefs are falling in love with vegetables because they understand that’s where the heart and soul of the flavor lies.” [40:23]

Karen Page on Food Talk

“It’s not only just about the rib, strip, and tenderloin.” [55:45]

“It’s an exciting time to be back in the food business.” [62:40]

Marc Sarazin on Food Talk

Episode 38: Alison Cohen, Joanne Lacina, Sean Tobias, & Brett Tolley
01:04:09
2017-09-22 13:42:52 UTC 01:04:09
Episode 38: Alison Cohen, Joanne Lacina, Sean Tobias, & Brett Tolley


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show welcoming Alison Cohen, Senior Director of Programs of WhyHunger. WhyHunger is a leader in building the movement to end hunger and poverty by connecting people to nutritious, affordable food and by supporting grassroots solutions that inspire self-reliance and community empowerment. Alison talks to Mike about facilitating the development and stewardship of WhyHunger’s organizational vision, strategy and programmatic implementation through its Grassroots Action Network, National Hunger Hotline, Food Security Learning Center and Global Movements programs. Next up, Mike brings in author and olive oil expert Joanne Lacina to the show. Telling Mike that she found herself interested in olive oil after a trip to Greece nearly eight years ago. Discussing olive oil fraud and what consumers should know about this huge global industry, Joanne shares that if it’s too good or cheap to be true, it probably is. After the break, Joanne talks about her business, Olive Oil Lovers, where she aims to do-away with the confusion by not only offering a comprehensive selection of some of the best oils in the world, but to also provide customers with the critical information necessary to help find the right oil. Lastly, Mike welcomes Sean Tobias, Co-Founder of Dock to Dish. Dock to Dish is a community and restaurant supported fishery that distributes sustainably harvested seafood to members within 24 hours from the dock. Brett Tolley also joins in the discussion of sustainable fishing and is the community organizer for the Northwest Atlantic Marine Alliance. He comes from a four-generation commercial fishing family out of Cape Cod, MA and has worked in the fishing industry hanging nets, working on boats of various gear-types, and commercially shellfishing. These guys talk managing the fish population and what they hope to see in commercial fishing in the future.









“Our response to hunger in this country has not really moved us closer to ending it… and we could.” [5:15]

Alison Cohen on Food Talk

“There’s nobody policing the market here, in Europe you’re breaking the law.” [27:55]

Joanne Lacina on Food Talk

“Currently the United States is a beacon of light around the globe for well managed, sustainable fisheries.” [50:25]

Sean Tobias on Food Talk

Episode 38: Harold Dieterle, Andrew Friedman & Jimmy Bradley
01:03:34
2017-09-22 13:42:52 UTC 01:03:34
Episode 38: Harold Dieterle, Andrew Friedman & Jimmy Bradley


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







Get a rare candid look at the present and past of the restaurant and cookbook industry on a fun episode of Food Talk with host Mike Colameco. On the first segment he’s chatting with Harold Dieterle and Andrew Friedman, the team behind Harold Dieterle’s Kitchen Notebook Hundreds of Recipes, Tips, and Techniques for Cooking Like a Chef at Home. They discuss all that goes into creating a stand-out cookbook and reflect on how the industry has changed over the years. Later – Mike is joined by chef Jimmy Bradley of The Red Cat & The Harrison. He recounts memories of growing up in Philadelphia and opening his restaurants in New York City in the time before foodies were everywhere.



Episode 37: Allen Salkin & Jesse Schenker
01:01:08
2017-09-22 13:42:52 UTC 01:01:08
Episode 37: Allen Salkin & Jesse Schenker


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes journalist and author, Allen Salkin to the show to talk about his most recent book, “From Scratch: The Uncensored History of The Food Network.” Exchanging stories and thoughts on the creation and expanding popularity of food television, Mike and Allen discuss how food shows and concepts come to life and how this process has drastically changed throughout the years – possibly not for the better. After the break, Mike brings Chef Jesse Schenker to the studio. Jesse is the owner of The Gander and Recette in NYC and is the author of the book, All of Nothing: One Chef’s Appetite for the Extreme. A culinary memoir that illuminates the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine, Jesse retells his tumultuous journey through the culinary world. He shares that by his early twenties he had been robbed, cheated, shot, and alienated from his family, and that finally being arrested motivated him to get clean. Tune in to hear Jesse’s preview of his intense and true story and how he turned his obsessiveness and drive that once was used for drugs to work to the top of the food world.





“Has the interest in food become so complex that we need spin offs in every direction?” [19:25]

“The job of the food network is to sell us Corollas, breath mints, and cruise vacations.” [24:20]

Allen Salkin on Food Talk

“When it consumes you and you’re in it, you have no conscious.” [45:40]

Jesse Schenker on Food Talk

Episode 36: Michael Lomonaco, Laura Maniec, & Ryan Sutton
00:58:33
2017-09-22 13:42:53 UTC 00:58:33
Episode 36: Michael Lomonaco, Laura Maniec, & Ryan Sutton


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Michael Lomonaco, Laura Mania, and Ryan Sutton to the program. Kicking off the show with Chef Michael Lomonaco of Porter House New York, the two chat about Michael’s background and journey through the food scene in New York City. Michael is also involved in the New York City Food and Wine Festival coming up this month and shares a sneak peak of the menu items before departing. Next up, Laura Maniec joins in on Food Talk. Laura is a Master Sommelier, co-founder of Corkbuzz, and is the former Wine and Spirits Director for 20 restaurants across the country. Sharing with Mike about how she traded culinary school for becoming a sommelier, as it turns out, it was happenstance that she fell into the career. Also telling about the difficulty of the tests associated with becoming a master sommelier, such as the blind tasting test where she correctly identified 6 wines based on taste, Laura goes on to share her future plans. In the last segment of the show, Mike welcomes food critic, Ryan Sutton to the program talking about what a day in his life is like. Talking ins and outs of reviewing, at the tail end of the show Ryan admits some of the best food that he’s had the privilege of eating in the past year.





“It’s what I love doing more than anything, being right here in New York and being in a restaurant.” [14:15]

Michael Lomonaco on Food Talk

“For me, I loved the blind tasting and I never struggled with it… I passed the tasting at 24.” [31:46]

Laura Maniec on Food Talk

“Critics offer a dialogue. Critics offer storytelling that’s what, I think ultimately, readers want.” [48:55]

Ryan Sutton on Food Talk

Episode 35: Frank Crispo & Lou Di Palo
00:59:38
2017-09-22 13:42:53 UTC 00:59:38
Episode 35: Frank Crispo & Lou Di Palo


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on a brand new Food Talk with Michael Colameco, host Michael Colameco kicks off the new radio season welcoming guests Frank Crispo and Lou Di Palo to the show. Mike starts off the show recapping his summer complete with the beach, travel, and great food. Frank and Mike go way back having grown up in Philadelphia, and catch up today talking about Frank’s inspirations plus a couple great stories of coming up through the NYC food industry. Also talking about his own restaurant, Crispo, Frank shares how customer satisfaction is at the center of his business mentality. After the break, Lou Di Palo joins Mike in the studio talking about Di Palo Selects, a New York City institution of an Italian market, as well as his new book, Di Palo’s Guide to the Essential Foods of Italy. Lou goes on to shares with Mike that the reason that he went about writing this book was to further understand where and from whom his food comes from and is inspired by. Tune in for a great show!





“The key to our success is that we aren’t afraid to mix and match whatever [the customer] is looking for.” [16:35]

“If it only was about food and the customers it would be a great business again, but it’s a tough business, and we have to be ready for everything.” [20:38]

Frank Crispo on Food Talk

“The idea of our place is: we need to run it the way our grandparents ran it.” [36:40]

Lou Di Palo on Food Talk

Episode 34: Ellen Gustafson, Patrick Martins, & Anna Polonsky
00:57:48
2017-09-22 13:42:53 UTC 00:57:48
Episode 34: Ellen Gustafson, Patrick Martins, & Anna Polonsky


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk, Mike has a full house. His first guest, Ellen Gustafson is a food activist and author of the new book, We the Eaters. Mike talks to Ellen about the politics behind why it is difficult to find and eat nutritious food. The two go back and forth regarding possible solutions to the problem, starting with a single item on your dinner plate. Next up, Mike brings in Patrick Martins, Founder and Chairman of Heritage Radio Network as well as the host of The Main Course, to talk about his new book The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat. In the book, Patrick highlights fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. For the remainder of the program, Mike welcomes Anna Polonsky, US Director of Le Fooding, to share details on the Le Fooding events happening in NYC this summer, including their Beach Club party going down at Rockaway Beach July 11, 12, and 13. Tune in for a packed program!



“We have this dual problem both related to how we nourish ourselves… American eaters have incredible power in the food system. We have dictated what the world eats. Our diet has spread around the world.” [7:34]

Ellen Gustafson on Food Talk



“Should we be eating less meat? Yes, probably. We should be eating less commodity meats.” [40:03]

Patrick Martins on Food Talk



“Le Fooding, in the meantime, never wanted to put stars or grades, because our interests are more about telling stories.” [56:41]

Anna Polonsky on Food Talk

Episode 33: Ben Ford & Jesse Schenker
00:47:19
2017-09-22 13:42:53 UTC 00:47:19
Episode 33: Ben Ford & Jesse Schenker


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk, Mike welcomes two guests: Executive Chef and Owner of Ford’s Filling Station in Culver City, CA, Ben Ford and Chef Jesse Schenker, owner of Recette and The Gander in New York City. First up, Chef Ben shares how his mom sparked his love for the kitchen as a child and how cooking became an increasing interest for him growing up. Eventually making his way to owning and cooking at his own innovative gastropub, Ben also talks about his book, Taming the Feast. Next, Mike speaks with Chef Jesse Schenker about his many feats in the restaurant world. Chef Jesse talks about his humble beginnings working around New York City restaurants, dreaming of his own space. From Recette to The Gander, both restaurants satisfy a specific culinary vision that the chef has dreamed up to create the perfect atmosphere to enjoy a well-crafted meal, heavy in technique and texture.



“I really got into big animal cooking because we were basically the first snout to tail restaurant in Los Angeles… I wasn’t expecting to make that the message of this restaurant… I’m a big believer in the holistic farm system with animals.” [5:49]

Ben Ford on Food Talk with Michael Colameco



“At the end of the day I was trying to put a menu together of food that I like to eat, and how I like to eat out. I wanted to be in an atmosphere that I like to be in. I’ve got 90’s grunge blasting: Pearl Jam to Bob Dylan to the Beatles to an old Dead cover.” [24:07]

Jesse Schenker on Food Talk with Michael Colameco

Episode 32: Summer Baking, Sommeliers, & Sagrantino Grapes
01:00:28
2017-09-22 13:42:53 UTC 01:00:28
Episode 32: Summer Baking, Sommeliers, & Sagrantino Grapes


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk with Michael Colameco, Mike catches up with King Arthur Flour’s famed baker, Susan Reid. Tune into this episode to learn how to bake during the summer with berries, and find out how to make a great pizza dough for immediate use, or for storing for later! Later, Mike invites sommeliers Lee Campbell (Tarlow Restaurants Group) and Thomas Carter (Estela) to talk about their careers in wine, and some of the great French wine regions. What approaches to these somms take to pair food and wine? Finally, winemaker Marco Caprai joins the program to talk about the revitalization of the Sagrantino grape.



“Yeast in bread is like yeast in wine… The harder the yeast has to work, the more flavor you’re going to get.” [11:50]

Susan Reid on Food Talk with Michael Colameco

“Not to disparage the great wines from California, but a wine of that weight will crush brighter styles of food.” [25:45]

Thomas Carter on Food Talk with Michael Colameco

Episode 31: Morels with Eugenia Bone & The Big Apple Barbecue Blockparty 2014
01:03:29
2017-09-22 13:42:53 UTC 01:03:29
Episode 31: Morels with Eugenia Bone & The Big Apple Barbecue Blockparty 2014


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk with Mike Colameco, Mike checks in with President of the New York Mycological Society and author of Mycophilia Eugenia Bone. Eugenia recaps a recent foraging expedition that resulted in a huge haul of morels! How do forest fires affect morel growth? What are the best ways to clean and prepare morels? Later in the program, Mike is joined by Mike and Amy Mills of the famed 17th Street Bar & Grill, and pitmaster at the Skylight Inn, Sam Jones. Mike, Amy, and Sam are in town for the annual Big Apple Barbecue Block Party; tune in to learn about the event’s history, and how the pit masters display their regional pride through their barbecue. Learn about the time and care involved with the art of smoking and grilling!



“If you substitute mushrooms for meat in your recipes, you lose weight… The proteins in mushrooms – they fill you up like you’re eating a burger, but without all of the calories.” [15:15]

Eugenia Bone on Food Talk with Mike Colameco

“Barbecue – it’s a culture… even in competitions- if your fellow barbecuer needs something, you give it to them!” [42:00]

Mike Mills on Food Talk with Mike Colameco

Episode 30: STREETS International & Verity Wine Partners
01:01:34
2017-09-22 13:42:53 UTC 01:01:34
Episode 30: STREETS International & Verity Wine Partners


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk, Mike’s guests include Neal Bermas and Sondra Stewart, the Founder and Co-Founder of STREETS International. STREETS International is a social enterprise initiative based in Hanoi, Vietnam with the purpose to develop and operate sustainable programs for street kids in Southeast Asia. Neal and Sondra talk about the evolution of the program and how it is changing the lives of its students as well as the international food industry. Then, Mike speaks with the Founder of Verity Wine Partners, Chris Desor, who discusses his beginnings in the wine industry as well as his attitude on wines to distribute and how we shouldn’t over think the wines we drink.


“No matter how good you are as an executive chef or a sous chef, you need a gang or a crew… and here’s where our kids come in.” [18:37]

–Neal Bermas on Food Talk

“In America we aren’t limited by where we live, the wines that are available to us, especially, in New York, we have all the best wines from around the world at our fingertips to drink.” [42:15]

–Chris Desor on Food Talk

Episode 29: Tippling Bros, City Meals On Wheels, & Gotham Bar & Grill
00:58:17
2017-09-22 13:42:53 UTC 00:58:17
Episode 29: Tippling Bros, City Meals On Wheels, & Gotham Bar & Grill


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








Today on Food Talk, Mike interviews Tad Carducci, Beverage Consultant at Tippling Bros in New York City. Tad tells us about amaro, an italian liqueur typically drank after dinner as a digestif, and how it can be used in some great cocktails. After the break we welcome to the studio Beth Shapiro, Executive Director at City Meals On Wheels and Chef Alfred Portale, Executive Chef and part owner at Gotham Bar & Grill in Manhattan about how. Beth’s organization provided meals to over 18,000 elderly New Yorkers last year with over 12,000 gracious volunteers. Chef Portale is one of the participating chefs in City Meals On Wheels, bringing his talent to thousands who need it. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Obey City.

“Barrel aging is…probably the most prevalent mixology trend right now.” [6:15]

–Tad Carducci on Food Talk with Mike Colameco

Episode 28: Indian Sauces, Pearl & Ash, and Russell Hearn
01:02:16
2017-09-22 13:42:53 UTC 01:02:16
Episode 28: Indian Sauces, Pearl & Ash, and Russell Hearn


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk, Mike interviews Maya Kaimal of Maya Kaimal Fine Indian Foods, who comes in to talk about the key to making her sauces, and Mike praises her for the recipes she suggests. Later, Chef Richard Kuo and Sommelier Patrick Cappiello of Pearl & Ash join us in the studio to discuss how they make incredible food with a less than spacious kitchen. After the break, Mike speaks with Russell Hearn, winemaker at Lieb Cellars in Long Island, about the different soils in the North Fork region and how they affect his winemaking. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Obey City.

“We just wanted to create something that is tasty, that is accessible, and that is approachable and affordable for a wide range of audiences.” [24:30]

–Richard Kuo on Food Talk with Mike Colameco

“We’re trying to create an elevated experience but at an excellent value.” [42:00]

–Patrick Cappiello on Food Talk with Mike Colameco

Episode 27: Processed Foods, Jarred Tomato Sauce, & Portuguese Wines
01:00:47
2017-09-22 13:42:53 UTC 01:00:47
Episode 27: Processed Foods, Jarred Tomato Sauce, & Portuguese Wines


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








Ever wonder what kind of meat is in your processed food? Mike speaks about this with Deena Shanker, food writer for Buzzfeed, who looked into the question and found it difficult to get a straight answer. Later, Fred Cacace from Michael’s Restaurant in Brooklyn comes in to talk about the tomato sauce his restaurant sells in jars that is in a whole different category than any other jarred sauce. Finally, Mike speaks to sommelier Paul Yanon about the fabulous wines produced in Portugal. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Brothers NYC.

“I think we all have more appreciation for the food that we eat when we know where it comes from.” [18:25]

–Deena Shanker on Food Talk with Mike Colameco

“Our motto is it’s not jarred sauce, it’s sauce in a jar.” [39:00]

–Fred Cacace on Food Talk with Mike Colameco

Episode 26: Samantha Lee, Sean Barrett & Adam Danforth
00:58:56
2017-09-22 13:42:53 UTC 00:58:56
Episode 26: Samantha Lee, Sean Barrett & Adam Danforth

This week on Food Talk with Mike Colameco, Mike sits down with two luminaries in the sustainable fish world- Sean Barrett of Dock to Dish, and Samantha Lee of Village Fishmonger NYC. Hear why Sean and Samantha joined the fight for sustainable fish, and what types of under-utilized seafood they feature with their fishery programs. How is Samantha kicking off Sustainable Seafood Week NYC? Later in the show, Mike chats with Adam Danforth. Few people know butchery better than Adam Danforth. Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He’s also worked as a butcher at Blue Hill and has taught butchering workshops at the Stone Barns Center for Agriculture. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.




“We utilize all of the fish we catch, but for the general public, I think skate is one of the fish that people enjoy… it ends up everywhere… Squid is another under-utilized fish that is all over Montauk.” [6:15]

“The market is flooded with imported fish!” [8:00]

Sean Barrett on Food Talk with Mike Colameco

“Within meat, once I started to delve into it and looked at the full breadth of what it means to consume meat … breed history, species history, aspects of how they are raised, etc.” [30:00]

“[My] books provide a number of different approaches for breakdowns of many different species of animal and various different techniques on how to utilize different muscles which is really an advent of modern understanding” [60:00]

–Adam Danforth on Food Talk

Episode 25: Daniel Krieger, Jordana Rothman, & Sixteen
00:57:22
2017-09-22 13:42:53 UTC 00:57:22
Episode 25: Daniel Krieger, Jordana Rothman, & Sixteen

This week on Food Talk with Mike Colameco, Mike is joined by food media power couple Daniel Krieger and Jordana Rothman. Daniel is an esteemed food photographer who shoots for the likes of Eater NY and The New York Times. How did one of Daniel’s iPhone shot make the cover of The Times‘ Dining Section? Jordana is a food writer who cut her teeth as the Food & Drink editor at Time Out New York. Tune in to hear about Daniel and Jordana’s recent culinary adventures! Later, Executive Chef Thomas Lents and Sommelier Dan Pilkey of Chicago’s Sixteen stop by the program to talk about their current stint at Jean-Georges. Hear about how Sixteen’s menu reflects the seasonality of Chicago. Tune in to hear the crew get nerdy about wine and grape varieties! This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music has been provided by Idgy Dean.


“I shot an image of one of the dishes at Aska, and The New York Times ran the image without noting it was an iPhone image… I think it was the first time an iPhone image made the cover of the Dining Section.” [8:45]

Daniel Krieger on Food Talk with Mike Colameco

“I think the best food writing needs to stand for something these days.” [11:45]

Jordana Rothman on Food Talk with Mike Colameco

“The story that we’re trying to tell- we do that in every part of the restaurant.” [42:05]

Thomas Lents on Food Talk with Mike Colameco

Episode 24: Anita Lo & Hristo Zisovski
01:02:41
2017-09-22 13:42:53 UTC 01:02:41
Episode 24: Anita Lo & Hristo Zisovski

This week on Food Talk, Mike speaks with Anita Lo, Owner and Executive Chef at Anissa in New York City, about the upcoming Share Our Strength event in Manhattan as well as how she has run her restaurant in order to earn a recent 3 star review in The New York Times. After the break, Mike welcomes Hristo Zisovski to the studio, the Head Sommelier at AltaMarea Group, to discuss being a sommelier in NYC to and taste a few wines. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Tom Cruz.

“I had seen how crazy it is to own a restaurant, I didn’t necessarily want my own restaurant…but I did it anyway!” [17:30]

–Anita Lo on Food Talk with Mike Colameco

“Sommeliers are that next step of service, we’re trying to pamper you.” [53:30]

–Hristo Zisovski on Food Talk with Mike Colamceo

Episode 23: Eating Healthy with Vegetarianism
01:01:44
2017-09-22 13:42:53 UTC 01:01:44
Episode 23: Eating Healthy with Vegetarianism

This week Food Talk is packed with guests, and today’s focuses are sustainability and vegetarian cooking. Mike speaks with Bruce Frederick of Farm Sanctuary before bringing in Emily Abrams, high schooler and author of Don’t Cook the Planet: Deliciously Saving the Planet One Meal at a Time. They both explain how and why people should consider eating less meat as well as making sure that the meat they do eat is raised properly and humanely. Next up is Deborah Madison, author of The Produce Bible, who tells us about vegetarianism and how many wonderful recipes you can create with ingredients from your own garden. Finally, Mike speaks with Laura Russell, author of Brassicas – a cookbook about the healthiest vegetables on the planet. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Thanks to Four Lincolns for today’s music.

“Everybody benefits from eating plant foods whether they’re a vegetarian or a vegan or a meat-eater!” [29:00]

–Deborah Madison on Food Talk with Mike Colameco

Episode 22: Pascaline Lepeltier & Chef Sam Hazen
01:01:01
2017-09-22 13:42:53 UTC 01:01:01
Episode 22: Pascaline Lepeltier & Chef Sam Hazen

This week on Food Talk, Mike brings in Pascaline Lepeltier, sommelier at Rouge Tomate in New York City, and one of the top sommeliers in the world. They discuss the abundance of bio-dynamic wines and organic wines at Rouge Tomate as well as in production around the world. After the break, we welcome Sam Hazen, former executive chef at Veritas in New York. Sam tells us about his new restaurant, soon to open in the Park Hyatt building in Midtown NYC. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Four Lincolns for today’s music.

Image from Rouge Tomate NYC

“I realized i was starting to spend my weekends hanging out in vineyards…I just took a sip of a very famous French wine…and I was like wow, I’m done. I am going to dedicate my life to wine.” [8:25]

–Pascaline Lepeltier on Food Talk with Mike Colameco

“It’s not going to be a restaurant in a hotel, it’s going to be a restaurant attached to a hotel.” [50:50]

–Sam Hazen on Food Talk with Mike Colameco

Episode 21: Food Labeling Laws, Chef Joey Campanaro, and Chef Mike Price
01:00:37
2017-09-22 13:42:53 UTC 01:00:37
Episode 21: Food Labeling Laws, Chef Joey Campanaro, and Chef Mike Price

This week on Food Talk, Mike speaks with Katherine Paul, spokesperson for the Organic Consumer’s Association, about the new food label laws and GMO’s. Later, we’re joined in the studio by Chef Joey Campanaro and Chef Mike Price, owners of The Little Owl, Market Table, and The Clam. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

“What’s great about our business is that we get to learn from other people in our business.” [18:30]

–Chef Joey Campanaro on Food Talk with Mike Colameco

“I feel like clams have never really had their day.” [49:40]

–Chef Mike Price on Food Talk

Episode 20: Tablespoon.com and Suerte Tequila
01:02:03
2017-09-22 13:42:53 UTC 01:02:03
Episode 20: Tablespoon.com and Suerte Tequila

This week on Food Talk, Mike talks to Andrew Zimmern, host of Bizarre Foods, about tablespoon.com, a website “devoted to inspiring joy in the kitchen”. Then, Laurence Spiewak joins Mike in the studio to talk tequila. Laurence is the Co-Founder and CEO of Suerte Tequila, and on today’s show he talks about the origins of tequila and how it is produced. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

“The end goal is not to have my TV show, the goal is to have excellence in what I’m doing now.” [18:30]

“The best food of any kind, generally speaking, is cooked here in the United States.” [19:55]

–Andrew Zimmern on Food Talk with Mike Colameco

“One of the oldest wineries in the world is in Mexico.” [40:30]

–Laurence Speiwak on Food Talk with Mike Colameco

Episode 19: Bill Telepan
00:59:36
2017-09-22 13:42:53 UTC 00:59:36
Episode 19: Bill Telepan

This week on Food Talk, Mike brings in Bill Telepan, Chef and Owner of Telepan and Telepan Local. Bill describes his experience at culinary school and his exciting introduction into the restaurant industry, working at such restaurants as Le Cirque, Gotham Bar and Grill, and more. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Obey City for today’s music.

Image from NY Restaurant Insider

“We wanted it to be a restaurant that people walked into and left happier than they were.” [37:30]

–Bill Telepan on Food Talk

“Wine under examination I think yields great, great pleasure.” [57:30]

–Mike Colameco on Food Talk

Episode 18: Dan Silverman & Shane McBride
01:01:38
2017-09-22 13:42:53 UTC 01:01:38
Episode 18: Dan Silverman & Shane McBride

This week on Food Talk with Mike Colameco, Mike interviews Dan Silverman, Executive Chef
at The Regency Bar & Grill at Loews Regency Hotel. Mike and Dan talk about how much the restaurant industry has changed over the past 30 years, and how After the break, we’re joined by Shane McBride, Corporate Executive Chef for Keith McNally at Balthazar NY, Balthazar London,
Minetta Tavern, Shillers and the soon to open Cherche Midi. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Dead Stars for today’s music.

Image from Regency Bar and Grill Image from JamesBeard.org

“I kind of like food to just taste like food and look like food.” [24:00]

“It’s in those mistakes that you learn how to cook…You learn by repetition, you really do.” [31:10]

Dan Silverman on Food Talk with Mike Colameco

Episode 17: Lauren DeSteno & Ayesha Nurdjaja
00:59:44
2017-09-22 13:42:53 UTC 00:59:44
Episode 17: Lauren DeSteno & Ayesha Nurdjaja

This week on Food Talk, Mike interviews some fantastic women chefs working in New York. First we hear from chef de cuisine Lauren DeSteno of Marea, and Italian restaurant on the southern end of Central Park. Later, we’re joined in the studio by chef Ayesha Nurdjaja of Red Gravy in Brooklyn. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from Williams Sonoma [Williams Sonoma promotional coupons.] Image from Insatiable Critic

“I had wanted to go to culinary school for so long that every second was the best moment I’ve ever had.” [19:45]

“No one’s coming into this industry to make money, I mean let’s be honest.” [25:45]

Lauren DeSteno on Food Talk with Mike Colameco

Episode 16: Susan Reid, Chipotle, & Maison Premiere
01:01:12
2017-09-22 13:42:53 UTC 01:01:12
Episode 16: Susan Reid, Chipotle, & Maison Premiere

On this week’s Food Talk, Mike packs 3 great interviews into the hour. First, we hear from baker, writer, and teacher, Susan Reid of King Arthur Flour, for some great spring baking tips. Next, Mike speaks with Chris Arnold, the Communications Director of Chipotle, to discuss their commitment to using locally grown produce and naturally raised animals. After the break, we’re joined in the studio by Josh Boissy and Ben Crispin, owners of Maison Premiere in Brooklyn. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from Time Out New York

“You can come for a pint of beer and leave, or you can come for a tasting menu and spend three hours there.” [50:15]

Ben Crispin on Food Talk with Mike Colameco

“I love people in brooklyn, but they don’t spend money like people in manhattan.” [55:45]

Josh Boissy on Food Talk with Mike Colameco

Episode 15: Marco Canora
00:59:56
2017-09-22 13:42:53 UTC 00:59:56
Episode 15: Marco Canora

This week on Food Talk, Mike brings in Marco Canora, chef and owner of Hearth and Terroir in Manhattan. Mike and Marco talk about the ways in which they have seen the restaurant industry change over the last 30 years. Later, Marco tells us why he appreciates having set menu items that stay around for years. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from Village Voice

“The evolution of a restaurant is not something that you can push through, it just kind of happens naturally.” [8:40]

“I want to find a way to incentivize people to unplug and turn of their phones.” [55:00]

Marco Canora on Food Talk with Mike Colameco

Episode 14: Ellie Krieger
01:02:13
2017-09-22 13:42:53 UTC 01:02:13
Episode 14: Ellie Krieger

This week on Food Talk with Mike Colameco, Mike brings in nutritionist Ellie Krieger to discuss diet and exercise. Mike tells us his own story and explains how changing his diet had such great effects on his health and well-being. Later, Ellie sets the record straight about what eating healthy really means, and tells us how she worked through the recipes in her new book, to make sure that they could all be completed in 30 minutes or less. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from Celebrity Health Minute

“I realized that I could continue to enjoy food but do it in a healthy way.” [11:50]

“Sometimes it needs a little sweetener to taste good, and that’s fine!” [23:10]

“If you really pay attention to your taste, and you have just enough until your taste buds are fulfilled, you’ll eat much less.” [49:00]

Ellie Krieger on Food Talk with Mike Colameco

Episode 13: Seafood with Kerry Heffernan & Lou Rozzo
01:00:18
2017-09-22 13:42:53 UTC 01:00:18
Episode 13: Seafood with Kerry Heffernan & Lou Rozzo

This week on Food Talk with Mike Colameco, Mike talks seafood. Kerry Heffernan joins us in the studio to tell us about the trends in which fish are being caught, and how many fisherman are finding loopholes around fishing laws. Later, Mike talks to Lou Rozzo of F. Rozzo and Sons about what it’s like to supply fish for hundreds of restaurants across New York City. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from KerryHeffernan.com Image from F Rozzo and Sons

“There are a lot of big fish being caught, but that’s because there aren’t a lot of small fish.” [14:10]

“If striped bass weren’t on restaurant menus, they would have much fewer places to sell them.” [15:55]

Kerry Heffernan on Food Talk with Mike Colameco

“I fly fish in from all over the world, but…dealing with local fisherman is a wonderful thing.” [48:00]

“That’s gotta be one of the most difficult things to do is skin a bushel of live eels.” [58:20]

Lou Rozzo on Food Talk with Mike Colameco

Episode 12: Craig Mayes & Roger Dagorn
00:59:34
2017-09-22 13:42:53 UTC 00:59:34
Episode 12: Craig Mayes & Roger Dagorn

This week on Food Talk with Mike Colameco, Mike interviews Craig Mayes, executive director of NYC Rescue. Craig tells us all about the organization, which provides hope, food, and shelter to the homeless of New York. Then, Mike brings in the “Yoda of sommeliers”, Roger Dagorn to the studio, who tells us all about the job of being a sommelier, as well as how he brought sake into the wine world. This program has been sponsored by Cento, King Arthur, and Colavita. Today’s music provided by Brothers NYC.

“That’s what the wine world is about, it’s about passion.” [26:25]

“People are looking for the interesting. They don’t want the ordinary anymore.” [39:10]

Roger Dagorn on Food Talk with Mike Colameco.

Episode 11: GianFranco Sorrentino & Chateau Coutet
01:03:29
2017-09-22 13:42:53 UTC 01:03:29
Episode 11: GianFranco Sorrentino & Chateau Coutet

Originally from Naples, Italy, GianFranco Sorrentino carries over 30 years of experience in restaurant management, some of these include Quisitana Hotel in Capri, Dorchester Hotel in London, Four Seasons Hotel in Tokyo, Bice Restaurant in New York, and The Leopard at Des Artistes, in the New York landmark the Hotel des Artistes. In September 2001 he opened  il gattopardo, with his wife Paula Bolla Sorrentino and his talented Executive Chef Vito Gnazzo. On today’s episode of Food Talk with Mike Colameco, we hear from GianFranco himself as he talks about the restaurant industry and staying true the culture of restaurants and Italian roots.

Aline Baly is in the studio to talk about Chateau Coutet, a sweet wine from the Sauternes-Barsac appellation located in Barsac, in the southern part of France’s Bordeaux vineyards. Château Coutet is one of the oldest Sauternes producing vineyards, and is described as a “twin” of Barsac’s other Premier cru estate, Château Climens. On today’s episode, they discuss the changing culture of wine, and how Chateau Cotet uses social media as a form of communicating with the new generation of wine drinkers.

This program has been sponsored by Cento, King Arthur Flour, and Colavita.





“When we thought about the restaurant, we wanted to do a southern italian cuisine.”

GianFranco Sorrentino on Food Talk with Mike Colameco

Episode 10: Female Pastry Chefs
01:00:34
2017-09-22 13:42:53 UTC 01:00:34
Episode 10: Female Pastry Chefs

This week on Food Talk, Mike Colameco brings in two female pastry chefs. First is Allison Robicelli, owner of Robicelli’s. The two discuss some ridiculous trends that are popping up in food culture. Then, Allison tells us about her struggles with keeping her cupcake shop afloat throughout a struggling economy. After the break, we’re joined by Heather Bertinetti, who tells us about her experiences working as a chef at restaurants throughout the city. This program has been sponsored by Cento, Colavita, King Arthur Flour. Music provided by Brothers NYC.

Image from Amazon Image from Amazon

“It’s up to us to preserve our culture and our heritage.” [22:55]

“Cake is something that makes you feel better. It’s the prozac of food.” [28:30]

Allison Robicelli on Food Talk with Mike Colameco

“We really stick together as pastry women.” [41:00]

“You have to have your staff on your side, that’s the most important thing.” [44:30]

Heather Bertinetti on Food Talk with Mike Colameco

Episode 9: Food Writing & Jewish Cooking
00:58:10
2017-09-22 13:42:53 UTC 00:58:10
Episode 9: Food Writing & Jewish Cooking

This week on Food Talk with Mike Colameco, Mike brings in Holly Hughes, the editor of Best Food Writing to discuss some specific writing in her book. After the break, Mike is joined by Gabriella Gershonson to talk about the emergence of new Jewish Cooking. This program has been sponsored by Cento, Colavita, King Arthur Flour. Music provided by Brothers NYC.

Image from Amazon

“Brisket is really the hallmark of mom’s cooking – even more than matzoh ball soup.” [44:10]

“It’s a very fertile moment for Jewish food of all varieties.” [45:10]

Gabriella Gershonson on Food Talk with Mike Colameco

Episode 8: Saul’s Restaurant, Andrew Dornenburg & Karen Page
01:00:13
2017-09-22 13:42:53 UTC 01:00:13
Episode 8: Saul’s Restaurant, Andrew Dornenburg & Karen Page

This week on Food Talk with Mike Colameco, Mike brings in a few great guests. First, Chef Saul Bolton talks about restaurant history in Brooklyn, and about opening his first restaurant here. After the break, Mike brings in Andrew Dornenburg and Karen Page to discuss food and wine pairings, as well as the books that this couple has written on the subject. This program has been sponsored by Cento, Colavita, and King Arthur.

Photo from Saul’s Restaurant

“[Working as a young chef is] a very different thing when you’re at the age where you can sacrifice every other aspect of your life.” [31:40]

Chef Saul Bolton on Food Talk

“You can get a lot of great wines, like a Bonarda from Argentina, for $15!” [46:50]

Andrew Dornenburg on Food Talk

Episode 7: Ramen with George Kao of Sun Noodle
01:00:19
2017-09-22 13:42:53 UTC 01:00:19
Episode 7: Ramen with George Kao of Sun Noodle

This week on Food Talk with Mike Colameco, Mike is delving into the art of ramen. Joining Mike in the studio is George Kao of Sun Noodle! Tune into this episode to hear George talk about the origins of ramen in China, and how it became known as a Japanese staple. Learn how Sun Noodle manufactures their noodles by replicating traditional conditions through water and flour quality. Why does ramen have such a mixed reputation in the United States? Learn why education is so important for chefs looking to make ramen, and how the soups differ from region to region in Japan. This program has been sponsored by Cento, King Arthur Flour, and Colavita. Music by Pamela Royal.




“Anytime you make something of quality, you want to make in small-batches. You have more control that way. You’re essentially making everything by hand.” [21:50]

“Flour is the crux of this conversation. Sourcing good flour is the heart and soul of our business.” [23:30]

“I think as humans, there’s something that strikes a chord in our DNA when we eat something that’s caramelized and charred.” [38:40]

George Kao on Food Talk with Mike Colameco

Episode 6: Susan Reid & Kerry Coughlin
01:00:46
2017-09-22 13:42:53 UTC 01:00:46
Episode 6: Susan Reid & Kerry Coughlin

This week on Food Talk with Mike Colameco, Mike is talking baking and sustainable seafood with Susan Reid of King Arthur Flour and Kerry Coughlin of the Marine Stewardship Council. Tune into this program to hear Mike and Susan talk about ideal recipes for the upcoming ‘Thankgivinnukah’ holiday. Find out the best ways to keep your pie crusts tender and flaky! Later, Mike chats with Kerry about the audits conducted by the Marine Stewardship Council, and how they ensure sustainability through scientific methodology. American fisheries were built around cod; is there a way to harvest the whitefish without depleting populations? Tune in to learn how the Marine Stewardship Council rates and manages bycatch, and find out what large corporations helped forward the sustainable seafood movement by promoting Marine Stewardship Council certifications. This program has been sponsored by Cento, King Arthur Flour, and Colavita. Music by Dead Stars.




“You want two adjectives when it comes to pie crust: tender and flaky.” [15:05]

Susan Reid on Food Talk with Mike Colameco

“The Marine Stewardship Council has developed, with the help of hundreds of scientists, a methodology to determine the sustainability of wild-capture fisheries.” [24:45]

“Almost every type of fishing can result in bycatch.” [45:00]

Kerry Coughlin on Food Talk with Mike Colameco

Episode 5: Dana Bowen & Edward Behr
01:02:37
2017-09-22 13:42:53 UTC 01:02:37
Episode 5: Dana Bowen & Edward Behr

How do food magazines reinvent Thanksgiving every year? This week on Food Talk with Mike Colameco, Mike invites food writer Dana Bowen into the studio. Tune into this program to hear about Dana’s initial interest in food writing after working in restaurants. Learn about Dana’s storied history writing for publications such as Saveur, The New York Times, and now Every Day with Rachael Ray! How does Dana recommend cooking a turkey? Is Thanksgiving a time to experiment with ingredients and cooking techniques? Later, Mike reviews a few of his new favorite Downtown restaurants, both of which feature small plates! Later, famed food writer Edward Behr stops by the program to discuss his fifty favorite foods! His books include The Artful Eater and The Art of Eating Cookbook: Essential Recipes from the First 25 Years. Edward is also the editor and publisher of a quarterly food magazine, The Art of Eating. Find out what makes anchovies so unique and irresistible, learn how to store mushrooms, and hear why cabbage is serially underrated. This program has been sponsored by Cento, King Arthur Flour, and Colavita. Music by The California Honeydrops.




“The way that people are cooking now is that they’re looking for ideas as opposed to straight-ahead recipes.” [20:20]

Dana Bowen on Food Talk with Mike Colameco

Episode 4: Michael Rogak & Andy Ricker
01:02:51
2017-09-22 13:42:53 UTC 01:02:51
Episode 4: Michael Rogak & Andy Ricker

This week on Food Talk with Michael Colameco, host Michael Colameco welcomes Michael Rogak, owner of JoMart Chocolates in Brooklyn, NY, and Andy Ricker, owner and executive chef at Pok Pok, in Oregon and New York. On the first segment, Michael explains the task and art of making chocolates from scratch, which he has been doing since 1946. Learn from the expert candy-maker himself on this episode! After the break, Andy Ricker joins the conversation to talk about finding an inspiration with thai food, how he received the opportunity to open Pok Pok, and his latest book, Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand. Learn more from the award-winning chef that is making headlines with his signature dishes today! This program has been sponsored by Cento, King Arthur Flour, and Colavita.



source: brooklynglutton.com

“I have super dedicated people, who have been with my for years. It’s family. And that includes my staff, and my customers, and I can’t do anything without them.” [21:00]

Michael Rogak on Food Talk with Michael Colameco

“There’s so much opportunity here in New York. But getting yourself a solid crew together to open, it’s crazy.” [1:00:40]

Andy Ricker on Food Talk with Michael Colameco

Episode 3: Alice Feiring & Anthony Giglio
00:59:48
2017-09-22 13:42:53 UTC 00:59:48
Episode 3: Alice Feiring & Anthony Giglio

Welcome to Food Talk with Michael Colameco! On today’s first segment, Michael speaks with Alice Feiring, who is a wine writer that has been published in multiple publications, such as the New York Times, New York Magazine, San Francisco Chronicle, and more. She has also won a James Beard award for a wine piece in the New York Times business section. Her wine newsletter, titled The Feiring Line, has been rated highly among America’s leading wine blogs, and contains in depth information about multiple wines on the market today. On today’s episode, hear Alice talk more about Georgian wine, The Feiring Line, orange, and more! Later, hear from Anthony Giglio, is one of the most entertaining wine and spirits authorities on the planet. Anthony is a writer, educator and raconteur who motivates countless wine drinkers to trust their own tastes and simply relax the rules. Together, Michael and Anthony taste a variety of wines on the show – hear them talk about the specific characteristics of each one, and where you can find a bottle near you. This program has been sponsored by Cento, King Arthur Flour, and Colavita.




“When making wine – it’s really all about commitment.” [14:10]

Alice Feiring on Food Talk with Mike Colameco

“You don’t need to teach them wine-making, but you can teach them how to polish it.” [55:10]

Anthony Giglio on Food Talk with Mike Colameco

Episode 2: Michael Ruhlman
00:55:21
2017-09-22 13:42:53 UTC 00:55:21
Episode 2: Michael Ruhlman

Michael Ruhlman joins host Mike Colameco in the studio today to share with us some amazing food recipes, including the addition of schmaltz, a rich fat that can be used in many delicious dishes. An author, food writer, home cook, and entrepreneur, Michael Ruhlman has been committed to changing the way people think about their food through books in collaboration with American chefs. His latest book, The Book of Schmaltz, acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke, and kreplach, and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat. Find out how to make a great chopped liver dish in your home, or simply pick up Michael’s latest book, The Book of Schmaltz, today! Lastly, Mike finishes the show off with a great recipe for applesauce. This program has been brought to you by Cento and King Arthur.



“Fat doesn’t make us fat, eating too much makes us fat. We have to revise the way we think about food, and start cooking ourselves.”

“Schmaltz is something that you can only really make at home, and it combines the flavors of roasting, chicken, and browning.” [23:00]

Michael Ruhlman on Food Talk with Mike Colameco

Episode 1: Mushrooms & Preserving with Eugenia Bone
01:01:29
2017-09-22 13:42:53 UTC 01:01:29
Episode 1: Mushrooms & Preserving with Eugenia Bone

Welcome to the debut episode of Food Talk with Mike Colameco on the HeritageRadioNetwork.org! Who is Mike Colameco? Mike attended the Culinary Institute of America. He has worked as a chef in numerous NYC Restaurants including such legends as “Tavern on the Green” and “Windows on the World”. After working in various restaurants he purchased a cafe in Maplewood, New Jersey. This week, Mike is joined in the studio by Eugenia Bone of the New York Mycological Society to talk mushrooms and foraging. Find out how to approach mushroom foraging, and how to avoid eating poisonous mushrooms. Tune into this program to learn more about different types of pickling, and why Eugenia is such a fan of preserving foods. Do pickled products help with digestion? How can you can tuna at home? Find out all of this and more on the first episode of Food Talk with Mike Colameco! Today’s program has been brought to you by Cento and King Arthur.



“For me, canning, pickling, and preserving are ways to have good, fast food during the winter. Everything I do is based upon gluttony… What I eat a lot, I can a lot.” [14:35]

Eugenia Bone on Food Talk with Mike Colameco

Episode 115: Piora, Ferrara, and Veggiecation
01:01:07
2017-09-23 00:35:25 UTC 01:01:07
Episode 115: Piora, Ferrara, and Veggiecation

This week on Food Talk with Mike Colameco, Mike is joined by "sommelier with a punk rock past" Christina Fuhrman, Wine & Service Director at Piora in New York's West Village, Ernest Lepore of the famous Italian bakery Ferrara, and Lisa Suriano, founder and CEO of Veggiecation, which promotes and educates communities on the health benefits of vegetables and how to prepare them in simple, unique, affordable, and most importantly, delicious ways.

Episode 114: Long Island Wine, pt. 2
01:01:10
2017-09-23 00:35:26 UTC 01:01:10
Episode 114: Long Island Wine, pt. 2

On this week's Food Talk with Mike Colameco, Mike revisits the Long Island wine country via a selection of single-style-focused vineyards.

Episode 113: Long Island Wine
00:52:31
2017-09-23 00:35:26 UTC 00:52:31
Episode 113: Long Island Wine

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Kelly Koch of Macari Vineyards and Alicia Ekeler-Valle of Lieb Cellars to talk about the venerable wine country of...Long Island, New York.

Episode 112: At Balthazar & Lois
01:03:47
2017-09-23 00:35:26 UTC 01:03:47
Episode 112: At Balthazar & Lois

On the season premiere of Food Talk with Mike Colameco, Mike first welcomes Shane McBride, Executive Chef of Balthazar, and Reggie Nadelson, author of the new book At Balthazar: The New York Brasserie at the Center of the World. Having covered restaurants and food for decades on both sides of the Atlantic, Nadelson recounts the history of the French brasserie, and how Keith McNally reinvented the concept for New York City.

After the break, Phoebe Connell and Nora O'Malley talk about their adjacent beer store, wine store, and wine bar on Avenue C (aka Loisaida Avenue) in Alphabet City.

Episode 111: Weed Talk
00:59:04
2017-09-23 00:35:26 UTC 00:59:04
Episode 111: Weed Talk

On the season finale of Food Talk with Mike Colameco, it's a 4/20 celebration (mostly), featuring Cheri Sicard, an LA-based cookbook author and frequent High Times edibles columnist, John Whiteman of Wana Edibles in Colorado, baker Peggy Moore of Love's Oven in Colorado, and Bill Samuels, Jr., Chairman Emeritus of Maker's Mark. Also sitting in is mystery guest co-host "Henry" aka Daniel Sklaar of Fine and Raw chocolates.

Episode 110: Chambers Street Wines
01:00:44
2017-09-23 00:35:26 UTC 01:00:44
Episode 110: Chambers Street Wines

This week on Food Talk with Mike Colameco, the full hour goes to father and son David and Eben Lillie of Chambers Street Wines, one of Mike's favorite wine stores on planet Earth.

Chambers Street Wines has been selected as one of the first recipients of the Slow Food NYC Snail of Approval, for its contributions to the quality, authenticity and sustainability of the food we eat and the beverages we drink in the city of New York.

Episode 109: El Internacional and Perelandra
01:01:51
2017-09-23 00:35:26 UTC 01:01:51
Episode 109: El Internacional and Perelandra

On this week's episode of Food Talk, host Mike Colameco is joined by artist and restauranteur Antoni Miralda, former owner of iconic restaurant El Internacional in Tribeca, and certified dietitian-nutritionist Allison Buckingham of Perelandra Natural Food Center.

Episode 108: Giovanni Colavita & Jerry Turci
00:54:04
2017-09-23 00:35:26 UTC 00:54:04
Episode 108: Giovanni Colavita & Jerry Turci

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Giovanni Colavita of Colavita Olive Oil and Jerry Turci of Jerry's Homemade in Englewood, New Jersey. Tune in to hear them discuss last fall's poor olive harvest in Italy, skyrocketing real estate costs in New York, the olive oil production process, and more!

Episode 107: Bob Holmes and Ben Goldfarb
01:02:08
2017-09-23 00:35:26 UTC 01:02:08
Episode 107: Bob Holmes and Ben Goldfarb

In the first half of this week's Food Talk with Mike Colameco, Mike is joined via phone by Bob Holmes, a New Scientist magazine correspondent, PhD in evolutionary biology, passionate home cook, and Slow Food Canada member. Bob is also the author of the forthcoming book Flavor: The Science of Our Most Neglected Sense.

After the break, Mike sits down with Ben Goldfarb of the Food and Environment Reporting Network (FERN) to discuss his article The Deliciously Fishy Case of the "Codfather" which was published by Mother Jones.

Episode 106: Fred Dex, Master Sommelier
01:00:33
2017-09-23 00:35:26 UTC 01:00:33
Episode 106: Fred Dex, Master Sommelier

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Fred Dex, one of only 210 Master Sommeliers in the world, and the only one holding that honor in the Carolinas. Fred spent fifteen years in New York City working in some the the top gastronomic and wine savvy temples in the city. In 2013, Fred relocated with his family to the Triangle, a region in the Piedmont of North Carolina, to continue building his consulting business around the region’s burgeoning food and wine scene.

Episode 105: Victoria James and Lyle Railsback
01:01:36
2017-09-23 00:35:26 UTC 01:01:36
Episode 105: Victoria James and Lyle Railsback

This week on Food Talk with Mike Colameco, sommeliers Victoria James and Lyle Railsback join Mike in studio to talk about wine. Victoria became certified as a sommelier with the Court of Master Sommeliers in 2012 when she was just twenty and won the Ruinart Sommelier Competition and Best Sommelier of the Languedoc Roussillion Competition. Sales manager of Kermit Lynch Wine Importers, Lyle is a wine expert leading regional sales of a terrific portfolio of Italian and French wines.

Episode 104: Whisky Live & Rouge Tomate
01:03:10
2017-09-23 00:35:26 UTC 01:03:10
Episode 104: Whisky Live & Rouge Tomate

On a brand new episode of Food Talk with Mike Colameco, we first dial up Dave Sweet, Chicago-based director of the Whisky Live events that promote the drink around North America.

After the break, Mike is joined in the studio by Pascaline Lepeltier and Andy Bennett – master sommelier and executive chef, respectively – of Rouge Tomate in Chelsea.

Episode 103: Oil, Cheese, and Truffles
01:08:58
2017-09-23 00:35:26 UTC 01:08:58
Episode 103: Oil, Cheese, and Truffles

First up on this week's episode of Food Talk with Mike Colameco is Stanton Barrett, a professional stock car driver and Hollywood stuntman. He is also the president of Ojai Energetics, an ethics-driven health and wellness lifestyle company specializing in CBD hemp oils.

Up next is Alice Loubaton of Loubaton Imports LLC to talk about Cheese Week in New York, which takes place February 21 through 26. Some of the scheduled events include wine and cheese tastings organized by The French Cheese Board (for more information and to make a reservation email cheesesoffrance@thebaddishgroup.com), and a special 4-course Winemaker Dinner on Monday, February 27 at Madison Bistro (for reservations, call 212-447-1919).

Finally, Mike is joined by Ian Purkayastha, founder of Regalis Foods, New York City's leading importer of fresh truffles, rare foraged edibles, caviar, and other delicacies. He is also the author of the book Truffle Boy: My Unexpected Journey Through the Exotic Food Underground, tracing his career from foraging for mushrooms in his small hometown in Arkansas, to becoming a force in the world of fine dining.

Episode 102: Dinner, Cheese, and Chocolate
01:03:41
2017-09-23 00:35:26 UTC 01:03:41
Episode 102: Dinner, Cheese, and Chocolate

On a packed episode of Food Talk with Mike Colameco, Mike first sits down with Andrew Tarlow and Anna Dunn, co-authors of Dinner at the Long Table, followed by a cheese tasting with Michele Buster of Forever Cheese. And after the break, Daniel Sklaar talks about his conscious confections at Fine & Raw Chocolate.

Episode 101: Ryan Sutton of Eater
01:02:35
2017-09-23 00:35:26 UTC 01:02:35
Episode 101: Ryan Sutton of Eater

For his ninth appearance on Food Talk with Mike Colameco, Eater's Ryan Sutton gets the full hour to dish with Mike about the latest happenings in the New York restaurant scene, the usefulness (or lack thereof) of the Michelin guidebooks, discrimination against curly fries, and more!

Episode 100: Wine and Cheese with Hristo Zisovski
01:01:17
2017-09-23 00:35:26 UTC 01:01:17
Episode 100: Wine and Cheese with Hristo Zisovski

On the 100th episode of Food Talk with Mike Colameco, Mike is joined by Hristo Zisovski, wine director for the Altamarea Group. Tune in to hear them sample a spread of Bordeaux, Burgundy, Chablis and, of course, cheese.

Episode 99: Megan McClune of Domaine Jessiaume and Chef Andrew D'amico of Nice Matin
01:02:56
2017-09-23 00:35:26 UTC 01:02:56
Episode 99: Megan McClune of Domaine Jessiaume and Chef Andrew D'amico of Nice Matin

This week on Food Talk with Mike Colameco, Mike is joined in studio by Meghan McClure of Chateau Jessiaume and Chef Andrew D'amico of Nice Matin. Meghan tells us details about the joys and challenges of producing wine in Burgundy, France, while Chef D'amico shares a bit of his vast experience working as a chef and managing restaurants in NYC.

Episode 98: Dr. Mark Tamplin, Chef Suvir Saran, and Cheesemonger Cara Warren
01:03:07
2017-09-23 00:35:26 UTC 01:03:07
Episode 98: Dr. Mark Tamplin, Chef Suvir Saran, and Cheesemonger Cara Warren

On the season finale of Food Talk with Mike Colameco, Mike is joined by Dr. Mark Tamplin, co-author of The Food Safety Book: What You Don't Know Could Kill You, Top Chef Master Suvir Saran, and cheesemonger Cara Warren.

Episode 97: Savio Soares & Erin Healy
01:01:32
2017-09-23 00:35:26 UTC 01:01:32
Episode 97: Savio Soares & Erin Healy

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Savio Soares of Savio Soares Selections, a wine wholesaler and importer in Dumbo, Brooklyn.

After the break, Erin Healy talks about the wine list at Jean-Georges, where she works as the sommelier, and conducts a blind tasting with Mike.

Episode 96: Abe Conlon and the Fat Rice Cookbook
00:43:26
2017-09-23 00:35:26 UTC 00:43:26
Episode 96: Abe Conlon and the Fat Rice Cookbook

This week on Food Talk with Mike Colameco, Abe Conlon is on the phone from Chicago to talk about the new book he co-authored with his business partner Adrienne Lo, The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau. With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice.

Episode 95: Fuchsia Dunlop & Alice Feiring
01:04:01
2017-09-23 00:35:26 UTC 01:04:01
Episode 95: Fuchsia Dunlop & Alice Feiring

In the first half of this week's Food Talk, Mike chats with Fuchsia Dunlop, an English writer and cook who specializes in Chinese cuisine. She was an East Asian analyst at the BBC World Service, and was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, Sichuan, China. Her latest book is Land of Fish and Rice: Recipes from the Culinary Heart of China.

After the break, Alice Feiring is back in the studio to talk about natural wines and the recent RAW Wine Fair in Brooklyn.

Episode 94: Jeff Harding of the Waverly Inn
00:42:04
2017-09-23 00:35:26 UTC 00:42:04
Episode 94: Jeff Harding of the Waverly Inn

This week on Food Talk with Mike Colameco, Mike is joined by Jeff Harding, beverage director and sommelier for the Waverly Inn.

Harding has worked in the hospitality industry for more than 20 years, as a server and bartender with such chefs at Daniel Boulud and Norman van Aken. Harding got his start in the hospitality industry working as a server at van Aken’s a Mano in Miami Beach, and it was during this time that he first discovered that food and wine culture was a reflection of history, geography, and regional culture. A move to New York, and too many years bartending at the B Bar in Manhattan’s East Village, encouraged Harding to pursue sommelier training at the American Sommelier Association and beverage management positions.

He currently writes a regular column about wine for StarChefs.com, and is the beverage director at the Waverly Inn.

Episode 93: Virgilio Martinez
01:08:45
2017-09-23 00:35:26 UTC 01:08:45
Episode 93: Virgilio Martinez

This week on Food Talk with Mike Colameco, Mike is joined by the acclaimed Peruvian chef Virgilio Martinez, whose restaurant Central is currently ranked #4 on the World’s 50 Best list and #1 in Latin America. He has also written a book (also called Central) which follows the restaurant’s innovative tasting menu, where Martinez’s dishes are organized by the altitudes of Peru, demonstrating the biodiversity of his native land—from below sea level in the Pacific Ocean to the peaks of the Andes and beyond. Motivated by a curiosity and interest in conveying the complexity of his land, Martinez creates elaborate dishes made from previously unknown ingredients and elevates Peruvian cuisine to new heights.

Episode 92: Jenny Lefcourt & Aurelio Montes
01:02:10
2017-09-23 00:35:26 UTC 01:02:10
Episode 92: Jenny Lefcourt & Aurelio Montes

This week on Food Talk, Mike Colameco speaks with Jenny Lefcourt of and Aurelio Montes. Jenny – of natural wine importers Jenny & François Selections – first discovered wine in Paris (of all places!) before deciding to make a career in it. Then Aurelio Montes jumps in to tell us about his vintage's natural wines, in Chile.

Episode 91: Patrick Cappiello & Karen Stabiner
01:02:19
2017-09-23 00:35:26 UTC 01:02:19
Episode 91: Patrick Cappiello & Karen Stabiner

In the first half of this week's Food Talk, Mike is joined by Patrick Cappiello, the Operating Partner and Wine Director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes "La Paulée", and Wine Columnist for Playboy Magazine.

After the break, Mike is joined by Karen Stabiner, the author of Generation Chef, which follows a young chef as he opens his first restaurant, and chronicles the upheaval in that riskiest of businesses. Karen has written ten previous books, was a founder of an alternative newspaper in Santa Barbara, California, and teaches reporting, feature writing and food journalism at the Columbia University Graduate School of Journalism.

Episode 90: Tia Keenan & Ryan Sutton
01:01:44
2017-09-23 00:35:26 UTC 01:01:44
Episode 90: Tia Keenan & Ryan Sutton

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Tia Keenan, a New York City-based cook, cheese specialist, writer and food stylist. Tia has worked on a broad range of creative, food-based projects, from concept development for Walt Disney and Bien Cuit Bakery, to restaurant and retail programs for Murray’s Cheese and Lucy’s Whey. Her new book is titled The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude.

Also in the studio is Ryan Sutton, chief food critic for Eater NY, discussing his latest reviews of Le Coucou, Olmsted, and Emmy Squared.

Episode 89: Kush Bottles, Molyvos, and Stett Holbrook
01:04:31
2017-09-23 00:35:26 UTC 01:04:31
Episode 89: Kush Bottles, Molyvos, and Stett Holbrook

First up on this week's Food Talk, Mike speaks with Nick Kovacevich, co-founder & CEO of Kush Bottles. Founded in 2010, their mission is to provide innovative packaging solutions for dispensaries, growers, retail shops, and consumers throughout the legal cannabis industry.

After a break, we return with Kamal Kouiri, the general manager and wine director of Molyvos in Manhattan's Midtown West. One of New York’s most beloved Greek restaurants since its opening in 1997, Molyvos has won numerous awards, including Wine Enthusiast’s “100 Best Wine Restaurants” in 2015 and 2016 as well as making their “Five Best Wine Bars in New York City.”

Finally, Mike is joined by Stett Holbrook, editor of Bohemian, an alternative weekly in Santa Rosa, California. He is also a contributor to the Food & Environment Reporting Network (FERN), and has written a piece on new resorts and vineyards in the Napa Valley that are threatening the region's water supplies.

Episode 88: Bérénice Lurton and Sahra Vang Nguyen
01:01:37
2017-09-23 00:35:26 UTC 01:01:37
Episode 88: Bérénice Lurton and Sahra Vang Nguyen

This week on Food Talk, Mike Colameco speaks with Bérénice Lurton, owner of Château Climens in Bordeaux. Along with a handful of siblings and cousins, she is part of a group of 12 wine producers, bringing together twenty estates in Bordeaux and beyond, to form a joint association of "Lurton wine."

After the break, Mike is joined in the studio by Sahra Vang Nguyen, an artist, writer, speaker, entrepreneur, and creative producer currently based in Brooklyn, New York. She is also the Head Creative + Communications Manager for Lucy's Vietnamese Kitchen in Bushwick. Within the first nine months of its existence, Lucy's won "Best Vietnamese Restaurant" by popular vote in the Epoch Times culinary contest, and has been featured in The New York Times, Time Out New York, Zagat, VICE, and more.

Episode 87: Cannabis Cocktails with Warren Bobrow, and Ryan Sutton of Eater
01:05:11
2017-09-23 00:35:26 UTC 01:05:11
Episode 87: Cannabis Cocktails with Warren Bobrow, and Ryan Sutton of Eater

Mike Colameco is back from Champagne with a new episode of Food Talk!

Joining him in the first half of this week's show is Warren Bobrow, a mixologist, chef, and writer known as the Cocktail Whisperer. His latest book is Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations.

After the break, Ryan Sutton of Eater is back to talk restaurant reviews, (no) tipping, wine, and more.

Episode 86: Alice Feiring, Ana Diogo, and Richie Allen
01:04:58
2017-09-23 00:35:26 UTC 01:04:58
Episode 86: Alice Feiring, Ana Diogo, and Richie Allen

This week on Food Talk with Mike Colameco, writer and natural wine advocate Alice Feiring returns to the show to talk about chemical farming, growing grapes with very little rain, the Natural Wine Award at Vinitaly, and more.

After the break, Mike is joined by winemakers Ana Diogo-Draper of Artesa Vineyards & Winery and Richie Allen of Rombauer Vineyards.

Episode 85: Chartiy, Chocolate & Wine: City Meals on Wheels, Mary Gorman-McAdams & Michael Rogak
01:01:50
2017-09-23 00:35:26 UTC 01:01:50
Episode 85: Chartiy, Chocolate & Wine: City Meals on Wheels, Mary Gorman-McAdams & Michael Rogak

Charity, Chocolate and Wine - the perfect spring combination! Enjoy a taste of each on this week's episode of Food Talk with Mike Colameco. He's first joined by Beth Shapiro, Executive of City Meals on Wheels & chef Carolina Bazan, who talk about some of the incredible programs and initiatives happening at the not-for-profit organization that raises private funds to ensure no homebound elderly New Yorker will ever go a day without food or human company. Next, Mary Gorman-McAdams, MW, a New York based Master of Wine joins the show for some wine insights and on air tastings. Finally, chocolate finds its way to the studio by way of Michael Rogak of JoMart Chocolates. He's joined by chocolate co-conspirator Daniel Sklaar.

Episode 84: Tim Sultan and Sandy Walheim
01:03:09
2017-09-23 00:35:26 UTC 01:03:09
Episode 84: Tim Sultan and Sandy Walheim

On this week's Food Talk with Mike Colameco, Mike is joined in the studio by Tim Sultan, author of the new book Sunny's Nights: Lost and Found at a Bar on the Edge of the World, "an indelible portrait of what is quite possibly the greatest bar in the world—and the mercurial, magnificent man behind it," the late Sunny Balzano.

After the break is winemaker Sandy Walheim from Francis Ford Coppola’s newest winery, Virginia Dare. The brands and tasting room pay homage to two events in American history. Virginia Dare is known as the first English child born in the New World to colonists in 1587. It was also the name of an early winery which operated in North Carolina beginning in 1835.

Episode 83: Jules Aron and Mark Bitterman
01:04:18
2017-09-23 00:35:26 UTC 01:04:18
Episode 83: Jules Aron and Mark Bitterman

The first half of this week's Food Talk with Mike Colameco features "healthy bartender" Jules Aron. Based in New York City, Jules is a mixologist, beverage consultant, and green lifestyle expert. For over twelve years she has been tending bar at some of Manhattan’s finest dining establishments, hot spot nightclubs, swanky rooftop bars, and favorite happy hour spots. As a Certified Holistic Health Coach from the Institute of Integrative Nutrition with a background in fitness, yoga, and qigong, she is an avid wellness ambassador, deeply passionate about a healthy, wholesome lifestyle that includes delicious, nutritious foods that fuel the body, mind and spirit(s)!

After the break, Mike is joined in the studio by Mark Bitterman, a food writer and entrepreneur. He is the owner of The Meadow, a boutique that specializes in finishing salts and other products. The Meadow was founded in Portland, Oregon in 2006 and expanded to the West Village in New York City in 2010. Living up to his name, Mark is also the author of Bitterman's Field Guide to Bitters & Amari, a comprehensive handbook on selecting, understanding, mixing, and cooking with bitters.

Episode 82: Chef Bill Telepan and Master Sommelier Hristo Zisovski
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Episode 82: Chef Bill Telepan and Master Sommelier Hristo Zisovski

At the top of today's Food Talk with Mike Colameco, Mike speaks with Chef Bill Telepan of Telepan Restaurant on Manhattan’s Upper West Side. Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy. As the first chef to join the WITS team, Bill has served as a leader of the WITS Cook for Kids program by developing nutritious school menus, training cafeteria workers and teaching culinary and nutrition concepts to students, parents and teachers. In 2009, Bill was honored with a selection to First Lady Michelle Obama’s Chefs Move to School task force and preliminary conferences.

In the second half, Mike is joined in the studio by Hristo Zisovski, an Advanced Sommelier based in New York City. Hristo spent seven years as Chef Sommelier of the three Michelin-starred Jean Georges. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. In November 2010, Hristo joined the Altamarea Group at Ai Fiori, and in 2014 he was named one of Food & Wine’s Sommeliers of the Year.

Episode 81: Dwight Furrow and Ryan Sutton
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Episode 81: Dwight Furrow and Ryan Sutton

On this week's episode of Food Talk with Mike Colameco, Mike kicks things off with a phone call to Dwight Furrow, a philosophy professor and author writing on the aesthetics of food and wine. After the break, he is joined in the studio by Ryan Sutton, chief food critic for Eater NY, to talk Jewish delis, David Chang's late night offerings, smoking eels, and more.

Episode 80: Ashley Santoro, Wine Director
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Episode 80: Ashley Santoro, Wine Director

On this week's episode of Food Talk with Mike Colameco, Mike is joined in the studio by Ashley Santoro, the wine director at The Standard East Village, The Standard Café, and Narcissa. In addition to her work at The Standard, Santoro also devotes time to traveling and teaching wine courses. She has been featured in numerous publications including The New York Times and Wine & Spirits Magazine.

Episode 79: Sarah McCrea of Stony Hill Vineyard
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Episode 79: Sarah McCrea of Stony Hill Vineyard

On this week’s episode of Food Talk with Mike Colameco, Mike is joined in the studio by Sarah McCrea of Stony Hill Vineyard in the Napa Valley. They discuss the trials, tribulations, and triumphs of American winemaking in the 20th century and beyond.

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“Instead of following the advice of a few people, I think people are following the advice of people they find who might be like-minded, which means there’s room for so much more to flourish.” [40:50] – Sarah McCrea

 

Episode 78: Korean Food, Cassoulets, and Sommeliers
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Episode 78: Korean Food, Cassoulets, and Sommeliers

This week’s Food Talk with Mike Colameco features a packed menu. First up, Matt Rodbard and Deuki Hong, authors of the new cookbook Koreatown, talk about the staying power of Korean food culture in America. Next, Adam Gopnik of The New Yorker and Peter Hoffman of Back Forty West dish about cassoulet and the evolution of the New York food scene. Last but not least, sommelier Erin Healy of Restaurant Marc Forgione discusses developing her palate and putting her customers first.

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“[Korean food] is not kale.” [21:50] – Matt Rodbard

“[Cassoulet] is cooking beans and meat with what you have.” [35:28] – Peter Hoffman

“Our essential job is not to put in front of someone something that we want them to drink. Our job is to find what they want, and put something in front of them that they like.” [53:20] – Erin Healy

 

Episode 77: Fish and Wine with Bobby Demasco and Savio Soares
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2017-09-23 00:35:26 UTC 01:05:45
Episode 77: Fish and Wine with Bobby Demasco and Savio Soares

This week on Food Talk, host Mike Colameco sits down with Bobby Demasco and Savio Soares. Bobby Demasco is the owner of Pierless Fish, Brooklyn’s premier fresh seafood purveyor. Savio Soares is the president and founder of wine importer Savio Soares Selections, one of New York’s premier wine importers. Together, they discuss fine wines, Florida imported fish legs, and the best ways to buy fish.

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“Every fisherman thinks their fish is the best, just like every parent thinks their kid is the greatest.” [10:00] – Bobby Demasco

“Natural wine, organic wine, biodynamic wine, has been to me the best that ever happened to the wine world. We are lucky to have that, I think this is so exciting. No other wine is healthier.” [55:10] – Savio Soares

Episode 76: Bianca Miraglia and Simran Sethi
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2017-09-23 00:35:26 UTC 01:03:09
Episode 76: Bianca Miraglia and Simran Sethi

In the first part of this episode of Food Talk with Mike Colameco, Bianca Miraglia shares about making Uncouth Vermouth through the inspiration of the seasonal plants and botanicals around her.

After the break, Mike is joined by Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love. Simran tells about her personal realization that she was depriving herself of the pleasures of delicious, diverse foods. This led to her writing a book about the importance of experiencing food with all your senses.

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“It’s a very early 16th century style to use just plants that are available, what I’m doing is a very old concept.” [14:45]

–Bianca Miraglia of Uncouth Vermouth on Food Talk with Mike Colameco

 

“We have become more homogenized in everything we’re eating, how we’re treating the soil, in everything we grow, and it’s really compromising our food system… creating something that’s less nutritious and less delicious.” [39:00]

–Simran Sethi on Food Talk with Mike Colameco

Episode 75: David Lillie of Chamber Street Wines
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2017-09-23 00:35:26 UTC 01:02:39
Episode 75: David Lillie of Chamber Street Wines

Tune in for a brand new episode of _ Food Talk _ as host Mike Colameco is in studio with David Lillie, Partner at Chamber Street Wines.  David received his wine education schlepping cases for 15 years at Garnet Wines, one of NY’s leading discount shops on the Upper East Side. As a buyer and manager he was able to develop his interest in French wines, especially those of the Loire, and Languedoc-Roussillon. His two previous careers, growing apples in Vermont for 4 years and with a jazz orchestra for 15 years, left him with a fanatical dedication to good, inexpensive wine. His heroes in the wine business are Mark Ollivier, Catherine Roussel and Francois Pinon, to name just a few.

Episode 74: James Kent & Nick Morgenstern
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Episode 74: James Kent & Nick Morgenstern

Tune in for a brand new episode of Food Talk as host Mike Colameco is in studio with Chef James Kent of The NoMad and restauranteur Nick Morgenstern. Talking how they came up in the restaurant industry, thoughts on today’s young chef, plus what’s on the horizon, this is a conversation you won’t want to miss!

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Episode 73: Ryan Sutton, Adam Leonti, Jake Dickson & Bill Telepan
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Episode 73: Ryan Sutton, Adam Leonti, Jake Dickson & Bill Telepan

Tune in for this week’s Food Talk as Mike Colameco welcomes to the studio: Ryan Sutton, Adam Leonti, Jake Dickson and Bill Telepan.  Back to chat about the recent NYT Review of Per Se, Ryan discusses his thoughts on the review and what it means in the context of fine dining, plus comments on elevated Mexican cuisine in New York City. Adam Leonti joins next, who is the Executive Chef at The Williamsburg Hotel, opening in 2016 and is responsible for the Brooklyn Bread Lab. Adam and Jeffrey Kozlowski explain that the Brooklyn Bread Lab is a test kitchen to spread the word about responsible grain sourcing, whole grain milling and 100% inclusive flour use (no sifting). Rounding out the show, Bill Telepan and Jake Dickson are in studio discussing the upcoming NYC Chili Fest 2016 taking place on January 31, 2016. Also featuring a great amount of beer, the proceeds from the fest benefit the charity Wellness in Schools.  Click here for tickets!

This program was brought to you by Colavita and Bordeaux.

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Episode 72: Chris Struck & Katie Parla
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Episode 72: Chris Struck & Katie Parla

Ever tried orange wine? Food Talk host Mike Colameco kicks off this week’s show with an in studio wine tasting with Chris Struck of the yet-to-reopen Rouge Tomate.  With conversation centered around the details of Georgian amber wine (also known as orange wine), Chris explains the differences between this variety of wine versus the commonly known red or white along with some personal anecdotes of his wino-related travels.  After the break, Katie Parla, Rome-based food and beverage educator and journalist, joins in studio highlighting the state of eating out in Rome plus how Italian food culture is changing.  Her forthcoming book, Tasting Rome, co-authored with Kristina Gill, will be published by Clarkson Potter in early 2016.

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“These amber wines tend to be more tannic… it is a food wine.” [15:00]

–Chris Struck on Food Talk

“We’re losing something. When people [Italians] talk about their favorite dish they don’t say ‘it’s my mom’s pasta, this is my granny’s pasta’ and I think that’s very telling.” [47:52]

–Katie Parla on Food Talk

 

Episode 71: Victoria James, Saori Kawano & Don Gabor, and Michael Madrigale
01:02:24
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Episode 71: Victoria James, Saori Kawano & Don Gabor, and Michael Madrigale

Food Talk is back for the 2016 radio season and host Mike Colameco sits down with three all-star guests: Victoria James, Saori Kawano & Don Gabor, and Michael Madrigale.

Victoria James started working in restaurants when she was thirteen and fell in love with the industry. When bar tending during
 college she decided to take her first wine course, and the hook was instant! Becoming  a cellar-hand in downtown Manhattan at Harry’s
Cafe and Steak, in 2011 she worked harvest for Michael Terien in
 Sonoma and continued her studies with the American Sommelier 
Association in Viticulture and Vinification as well as Blind Tasting.
 She became certified as a Sommelier with the Court of Master Sommeliers in 2012 and has worked at the likes of Aureole, and is now at Piora in the West Village.

Saori Kawano is the founder and president of Korin Japanese Trading Corp. She moved to New York from Japan in 1978 to pursue her lifelong dream of bringing Japanese knives and tableware into American restaurants and homes. She and Don Gabor co-authored the book “Chef’s Choice,” a collection of mini memoirs, featuring 22 culinary masters telling who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development.

Michael Madrigale hails from a Philadelphia area family whose five butcher shops and shared love of eating well left their mark. His food-centric Italian-American upbringing clearly prepared him for a life in restaurants. Now Head Sommelier at Bar Boulud, he headed to New York City after graduating from La Salle University with a Bachelor of Science degree in Marketing. Michael initially waited tables while looking for a job that would start him on his career path. At the time, he found himself gravitating toward the wine cellar, eager to learn more about the vintages he was pouring. “I could smell the differences in the wines,” he says.

This show was brought to you by Colavita and Bourdeaux.

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Episode 70: Patrick Capiello, Kevin and Debbie Adey, & Santa Claus
01:02:45
2017-09-23 00:35:26 UTC 01:02:45
Episode 70: Patrick Capiello, Kevin and Debbie Adey, & Santa Claus

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Wrapping up the _ Food Talk _ radio season, Mike Colameco welcomes friend of the show Patrick Cappiello, the Operating Partner and Wine Director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes “La Paulée”, and Wine Columnist for Playboy Magazine to the show for an on-air wine tasting.  After the break, Kevin and Debbie Adey join in studio talking about their new restaurant, Faro, located in Bushwick, Brooklyn.  With a menu highlighting their freshly milled pastas, they also share how they met and why Bushwick is their neighborhood of choice.

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“When it came down to it, we didn’t have the room for the big mixer so I was like, let’s try milling the grain!”

–Kevin Adey on Food Talk

 

Episode 69: Jonathan Wu, Wilson Tang, Ryan Sutton, & Jessica Tom
01:03:08
2017-09-23 00:35:26 UTC 01:03:08
Episode 69: Jonathan Wu, Wilson Tang, Ryan Sutton, & Jessica Tom

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Food Talk is back this week with a brand new episode as Mike Colameco welcomes Chef Jonathan Wu and Wilson Tang talking about their partnership on the new restaurant Fung Tu. With Wilson in charge of the legendary Chinatown staple, Nom Wah Tea Parlor, and Jonathan hot off fine-dining kitchens like Per Se, the duo chat about the 50-seat establishment that houses their own brand of creative and personal interpretations of American Chinese food.  Next up, Mike chats with Ryan Sutton, food critic at Eater about the highs and lows of the 2015 food scene in New York City and detailing his more recent reviews.  Author of the new book, “Food Whore,” Jessica Tom rounds out the show talking about the inspiration behind the book which is full of wit and mouth-watering cuisines, the novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential.  With a fresh movie deal on the books, Jessica and Mike hash out why her generation is all about photogenic, well reviewed food.

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“I wanted to write a novel that was like reading Eater or Grub Street!” [59:30]

–Jessica Tom on Food Talk

 

Episode 68: Alice Feiring, Allesandra Altieri, Michele Brogioni, Vito Gnazzo, & Gianfranco Sorrentino
01:03:18
2017-09-23 00:35:26 UTC 01:03:18
Episode 68: Alice Feiring, Allesandra Altieri, Michele Brogioni, Vito Gnazzo, & Gianfranco Sorrentino

This week on _ Food Talk _, host Mike Colameco welcomes guests Alice Feiring, Allesandra Altieri, Michele Brogioni, Vito Gnazzo, and Gianfranco Sorrentino to the studio. Kick off the episode with wine writer Alice Feiring, who explains that “better” means wines made from organic viticulture with nothing added and nothing taken away. Talking to Mike about the recent increase in the cost of wine and the resurgence of Georgian wine, the two go back and forth on their recent favorites.  Allesandra Altieri joins next and is the director of Thomas Keller’s Bouchon Bakery where she oversees the brand’s operations, in addition to leading the kitchen and retail teams nationwide.  Alessandra first joined the Thomas Keller Restaurant Group in 2009 as pastry sous chef at Per Se. During her time, she explains how she quickly to the philosophy and standards of the group while effectively proving to be a leader in the kitchen.  Rounding out the episode, Mike welcomes the team from Il Gattopardo: Chef Michele Brogioni (The Leopard), Chef Vito Gnazzo il Gattopardo, and Gianfranco Sorrentino.

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Episode 67: Mya Jacobson Zoracki, Chef Ivy Stark, & Advanced Sommelier Hristo Zisovski
01:01:35
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Episode 67: Mya Jacobson Zoracki, Chef Ivy Stark, & Advanced Sommelier Hristo Zisovski

Prior to the conception of Feed Your Soul, it’s founder, _ Mya Jacobson Zoracki _, was a Trader on the American Stock Exchange. During her time on Wall Street, she earned a Juris Doctorate degree from Brooklyn Law School. While her days and nights were full, Mya knew there was something more she was destined to accomplish. Mya began perfecting her signature gourmet cookie recipes, including an inspirational message with each gift and donating a portion from every purchase to charity. Before long, the orders began to pour in. UPS wheeled hundreds of packages down the hall of her apartment building daily and tins were delivered to her loading dock/ “apartment 5B.” She was baking 16 cookies at a time out of a studio apartment in Hoboken, New Jersey! Feed Your Soul has grown tremendously since its humble beginnings in 2005. The current manufacturing facility is located in Kearny, NJ.  Offering a full line of products for the foodservice industry with distribution throughout the United States, they also offer a full line of gourmet products online.  Whether you are looking for a Feed Your Soul branded dessert or a custom manufactured contract, Feed Your Soul is able to handle requirements of all sizes. After all, it is the sweetest things in life that truly Feed Your Soul.

_ Ivy Stark _ knew she wanted to be a chef from a young age. She graduated from an easy-bake oven to cooking classes at age nine. Since, her passion for international cuisine has led her to posts in acclaimed restaurants in New York and Los Angeles. As sous chef at the New York Times three and four star restaurants, Sign of the Dove and Cena she assisted Executive Chefs Andy D’Amico and Normand Laprise with menu creation and daily kitchen operations. She has also worked with celebrated chefs Gary Robins, Mary Sue Milliken and Susan Feniger. Currently the Executive Chef at New York’s hottest Mexican restaurant Dos Caminos, Ivy has earned her place among the top chefs in the city.

_ Hristo Zisovski _ is an Advanced Sommelier based in New York City. Hristo was raised in his father’s Greek diners where he worked the grill throughout his childhood.  After high school, Hristo earned a degree from the Culinary Institute of America but increasingly realized his interest was in the “front of the house.” In 2001, Hristo became the Assistant Beverage Director at the three-star restaurant March, and began his educational journey to becoming a Master Sommelier.  From March, Hristo moved to the three Michelin-starred Jean Georges, where he spent seven years as Chef Sommelier.  Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service.  Hristo was also awarded Wine & Spirits Best New Sommelier in 2007. In November 2010, Hristo joined the Altamarea Group at Ai Fiori. His role expanded to oversee the beverage programs at the Osteria Morinis, Nicoletta, Due Mari, Costata and The Butterfly. Hristo’s wine expertise contributed to Ai Fiori’s three star review from The New York Times.

 

Episode 66: Marco DiGiulio, Brian Alberg, & Jacques Capsouto
01:03:47
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Episode 66: Marco DiGiulio, Brian Alberg, & Jacques Capsouto

Tune in for a brand new episode of _ Food Talk _ as Mike Colameco is on the line with Napa winemaker Marco DiGiulio, and in studio with Chef Brian Alberg of Eat on North in the Berkshires, and Jacques Capsouto of Jacques Capsouto Vignobles, a purveyor of fine wines hailing from Israel.

Episode 65: SHARE Cancer Support, Cider Week NYC, & “Women Chefs of NYC”
01:01:35
2017-09-23 00:35:26 UTC 01:01:35
Episode 65: SHARE Cancer Support, Cider Week NYC, & “Women Chefs of NYC”

Tune in for a jam-packed Food Talk this week as host Mike Colameco is in studio with Allison Robicelli, Rebecca Charles, and Barbara Sibley discussing SHARE Cancer Support. SHARE supports, educates, and empowers people affected by breast or ovarian cancer.  Next up, Patty Jackson (Delaware and Hudson), Ben Sandler and Sabine Hrechdakian (Wassail) highlight the upcoming Cider Week NYC happening between November 6-15, 2015 and some of the tasty events to look forward to.  Lastly, Mike is joined by Nadia Arumugam, author of “Women Chefs of New York,”which interviews with more than 25 female chefs in New York, revealing insights into some of the city’s top culinary talent, plus pages of mouthwatering images to inspire readers to try the exclusive recipes!

Episode 64: Michael Anthony, Daniel Eddy, Patrick Cappiello, & Branden McRill
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Episode 64: Michael Anthony, Daniel Eddy, Patrick Cappiello, & Branden McRill

_ Food Talk _ kicks off this week with host Mike Colameco in studio with Chef Michael Anthony of Gramercy Tavern, Untitled, and the Studio Cafe at the Whitney Museum of American Art, talking his new book, “V is for Vegetables.” Explaining that he wrote the book with the home cook in mind, he delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. An eye-opening book for vegetarians and omnivores alike, Michael shares his personal highlights from the text.  Next up, the Chef Daniel Eddy, Branden McRill, and Patrick Cappiello from Rebelle NYC, a new French restaurant, are chatting with Mike on all things New York dining, how they scored a Michelin Star rating, and the inside scoop on their wine list!

“Vegetables are a gateway for people who, now more than ever, are looking to reconnect with their kitchens.” [12:00]

–Chef Michael Anthony on Food Talk

 

Episode 63: Florence Fabricant, Pascaline Lepeltier & Andy Bennett
01:03:13
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Episode 63: Florence Fabricant, Pascaline Lepeltier & Andy Bennett

Mike Colameco kicks off _ Food Talk _ this week on the line with Florence Fabricant, legendary food critic for The New York Times, chatting about her book “City Harvest: 100 Recipes from Great New York Restaurants.” The new book features an exclusive collection of 100 delicious new recipes benefiting City Harvest, the renowned food-rescue organization that feeds over 1.4 million hungry New Yorkers every year, from star chefs including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, François Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten.  Florence highlights her insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.  After the break, Mike welcomes Master Sommelier Pascaline Lepeltier and Chef Andy Bennet of Rouge Tomate, prepping for an official reopening, and discussing the importance of their healthy menu and, of course, the vast variety of wines offered.  Perhaps one of the few restaurants employing a full time nutritionist, Andy shares a great overview of his cooking philosophy, plus the group discusses the recent news surrounding Danny Meyer eliminating tipping at his restaurants.

“We’re trying to produce something that is delicious and a byproduct of that is it’s healthy for you.” [32:00]

–Chef Andy Bennett on Food Talk

 

Episode 61: Matthieu Kohlmeyer, Giovanni Ascione, Robert Sietsema, King Phojanakong, & Jimmy Carbone
01:02:26
2017-09-23 00:35:26 UTC 01:02:26
Episode 61: Matthieu Kohlmeyer, Giovanni Ascione, Robert Sietsema, King Phojanakong, & Jimmy Carbone


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco has a full house to celebrate his last episode of the season! First welcoming Matthieu Kohlmeyer, CEO of La Tourangelle Oil Company, to the show chatting about the importance of quality oils. As an authentic and traditional family producer of specialty oils handcrafting a wide range of delicious artisan nut oils both in France and California, Matthieu shares all the La Tourangelle nut oils sold in North America are made in our artisan oil mill located in Woodland, CA mostly from California grown nuts. Winemaker Giovanni Ascione joins the show talking his own Nanni Copè, and talks his guiding philosophy which reflects the inner power of a wine from the south of Italy, expressed in a northern style. Trying to enhance the extraordinary qualities of the Pallagrello Nero through the exaltation of the utmost elegance and drinkability, Giovanni reflects what makes his wine stand out among the rest. Robert Sietsema, food critic of Eater NY, drops in with Mike and relates how the food criticism scene has changed along with the NYC food scene. Originally as the food critic of The Village Voice, Robert shares some great stories and leads a mouth-watering conversation about pastrami and sausage. Rounding out the show, Heritage Radio Network host and restauranteur Jimmy Carbone joins the show along with Chef King Phojanakong of Kuma Inn and umiNOM. As it turns out, King and Jimmy are working together with King taking over the menu of Jimmy’s No. 43. Mike gets the scoop on the new and delicious menu and how they thought about pairing beer selections with bar appropriate food. Tune in for a great show!









Episode 60: Muscolo Meat Academy, Dan Amatuzzi and Nicholas Coleman, & Frank DeCarlo
01:01:37
2017-09-23 00:35:26 UTC 01:01:37
Episode 60: Muscolo Meat Academy, Dan Amatuzzi and Nicholas Coleman, & Frank DeCarlo


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco kick off the show with Megan O’Connor and Kari Underly of the Muscolo Meat Academy located in and on the line from Chicago. Megan and Kari go on to explain that the Muscolo Meat Academy is proud to offer new standards of skill, knowledge as well as certification. With their ambitious curriculum and nurturing environment, the academy is built to prepare students for the challenges of the time-honored and demanding trade of butchery. Next up, Mike has Dan Amatuzzi and Nicholas Coleman in the studio from Eataly in NYC just touching the surface on the topic of grapes and olive oil. Frank DeCarlo of Peasant Restaurant in Nolita rounds out the episode catching up with Mike and talking about happenings past and present at the restaurant.







Episode 59: Gerard Bertrand, The Big Apple BBQ, & Ryan Sutton
01:03:42
2017-09-23 00:35:26 UTC 01:03:42
Episode 59: Gerard Bertrand, The Big Apple BBQ, & Ryan Sutton


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







Food Talk is kicking off the summer as host Mike Colameco opens the show speaking with Gerard Bertrand of Gerard Bertrand wines on the line from France. Born and raised in the South of France, making wine with his father since the age of 10, Gerard talks to Mike about his wines which offer the full range and diversity of wines from the region – red, white, rose, varietal, appellation, estate, still, sparkling, and dessert – all of which evokes the image and emotions from France. Following Gerard, Mike welcomes Tim Love, Drew Robinson, and Daniel Vaughn who are all affiliated with The Big Apple BBQ Block Party going down for the 13th year this weekend in Madison Square Park. Drew is the Chef and Pitmaster of Jim N’ Nicks Bar-B-Que and talks the significance of his smoked pork hot links with pimento cheese and how it reflects Alabama BBQ. This stirs a conversation about BBQ and the variations one finds around the country, and that it’s the one food that has the ability to bring the country together! Chef Tim Love is the acclaimed chef/owner of Lonesome Dove Western Bistro, Woodshed Smokehouse, Love Shack, and Queenie’s Steakhouse and hails from Texas, proudly serving lamb brisket at The Big Apple BBQ. Daniel Vaughn, editor of Texas Monthly Magazine’s BBQ platform, rounds out the group and shares his vast take on BBQ and the meat he’s excited to eat this weekend. Ryan Sutton, food critic of Eater, finishes the episode talking about his recent reviews, including that of David Chang’s new venture Fuku, known for its fast-casual, fried chicken sandwich. Tune in for Ryan’s expert opinions and more on this brand new Food Talk episode!







Episode 58: Beth Shapiro & Pascaline Lepeltier
01:02:39
2017-09-23 00:35:26 UTC 01:02:39
Episode 58: Beth Shapiro & Pascaline Lepeltier


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on a brand new episode of Food Talk, host Mike Colameco catches listeners up with his recent travels before welcoming Beth Shapiro, the Executive Director of Citymeals-on-Wheels. Talking about the upcoming Citymeals-on-Wheels Gala, Beth shares how Gael Greene and James Beard founded the program in 1981 after reading a newspaper article about homebound elderly New Yorkers with nothing to eat on weekends and holidays. They rallied their friends in the restaurant community to raise private funds as a supplement to the government-funded weekday meal delivery program. Thirty-one years ago, their first efforts brought a Christmas meal to 6,000 frail aged. During the past fiscal year, which ended June 30, 2014, Citymeals-on-Wheels delivered 2 million meals to more than 18,000 New Yorkers at times when they would otherwise have been alone and hungry. Interested in learning more or helping out? Check out their website! After the break, Mike sits down with Pascaline Lepeltier, Master Sommelier and Beverage Director at Rouge Tomate, talking about what’s happening right now in the wine world, notably with wine made in the United States. Through Pascaline’s travels and experienced palette, the show quickly turns into a detailed wine discussion. Between Mike’s favorite old world and Pascaline’s touted biodynamic wines, this episodes covers it all.





Episode 57: Alice Feiring & Chantal Martineau
01:01:09
2017-09-23 00:35:26 UTC 01:01:09
Episode 57: Alice Feiring & Chantal Martineau


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on a brand new Food Talk, host Mike Colameco first welcomes wine writer Alice Feiring. Raised on Manischewitz, it didn’t take her long to find the better stuff. To Alice, “better” means wines made from organic viticulture with nothing added and nothing taken away. Talking to Mike about her recent favorites and tastings, the two have a great conversation dedicated to natural wines, which she has helped to define. Approaching wine from the ground up, Alice works much like an anthropologist to respect and preserve what is indigenous to wines and their traditions, and this is obvious throughout her appearance on today’s show reflecting that wine unlocks culture and heritage, along with methods that reflect and relate human stories. After the break, Mike sits down with Chantal Martineau, author of “How the Gringos Stole Tequila: The Modern Age of Mexico’s Most Traditional Spirit” chatting all about the progression tequila has made to the status of a fine sipping spirit. Chantal herself spent several years immersing herself in the world of tequila — traveling to visit distillers and agave farmers in Mexico, meeting and tasting with leading experts and mixologists around the United States, and interviewing academics on either side of the border who have studied the spirit. Her book offers a glimpse into the social history and ongoing impact of this one-of-a-kind drink plus thoughts on mezcal, the mother of tequila!





“It is a passion to bring back the soil and this region with a phenomenal heritage.”

Alice Feiring on Food Talk

Episode 56: Kristen Miglore, John McQuaid, Max & Eli Sussman
01:04:48
2017-09-23 00:35:26 UTC 01:04:48
Episode 56: Kristen Miglore, John McQuaid, Max & Eli Sussman


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco is back from his Peruvian excursion and is in studio chatting with Kristen Miglore, Executive Editor at Food52 and author of the new book “Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook.” Explaining what she calls genius recipes, these are passed down from the cookbook authors, chefs, and bloggers who made the recipes legendary. In this book, she compiles 100 of the most essential genius recipes—nearly half of which have never been featured in her Food52 column—with tips, riffs, mini-recipes, and stunning photographs, to create a cooking canon that will stand the test of time. Mike next welcomes author John McQuaid to the show, author of “Tasty: The Art and Science of What We Eat,” telling the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. John explains the scientific research taking place on multiple fronts: how genes shape our tastes; the quest to understand why sweetness tastes good and its dangerous addictive properties; why something disgusts one person and delights another; and what today’s obsessions with extreme tastes tell us about the brain. Mike rounds out the show talking to chef brothers Eli and Max Sussman. Out with their fourth cookbook, “Classic Recipes for Modern People,” it features over 75 recipes that reimagine classic dishes from their childhood and yours, with a little humor baked in along the way. Divided into eight sections like “Classics from Our Childhood,” TV Dinner Classics,” “Future Classics,” and “Breakfast Classics,” the guys dish out their favorite recipes in the book. Tuna casserole? Shepherd’s Pie? Everything old is new again! Tune in for another great show.







Episode 55: Jenna Zoe, Sal Scognamillo, Diana Henry, & Anita Shepherd
01:01:47
2017-09-23 00:35:26 UTC 01:01:47
Episode 55: Jenna Zoe, Sal Scognamillo, Diana Henry, & Anita Shepherd


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco kicks off the show chatting with author and nutritionist Jenna Zoe about her new book “Plant-Based Paleo: Protein-Rich Vegan Recipes for Well-Being and Vitality.” Mike gets to the bottom of how Jenna began to eat Paleo and the idea that before our ancestors learned to hunt, they ate a raw diet comprised of what they could gather in the wilderness. The plant-based diet gave us everything we needed then, and it still can now. Jenna goes on to explain that plant proteins are easier for the body to absorb than animal proteins and that a change in diet is something to consider before turning to a magical pill. Next up, Mike gets Sal Scognamillo on the line from Patsy’s Italian Restaurant in NYC to chat about his iconic family business that has been embedded in the city since 1944. Coming out with a brand new cookbook, “Patsy’s Italian Family Cookbook,” Sal shares that this book features new recipes as well as the amazing family history. Sal explains that it was important to him in this cookbook to keep recipes simple, delicious, and accessible to all. Cookbook author Diana Henry joins the program next talking about her recently released book, “A Bird in the Hand: Chicken Recipes For Every Day and Every Mood.” With chicken being one of the most popular foods to cook and eat, Diana shares that there is no shortage of brilliant ways to cook it, and the book features a host of new, easy and not-so-very-well-known dishes, starring the bird we all love. Lastly, Mike welcomes self-taught vegan chef and baker, Anita Shepherd whose newest venture is a coconut milk yogurt. A trail-blazer of plant-based non-dairy yogurts, Anita shares her background in the culinary world and how she came around to eating simply as a vegan and eventually creating Anita’s Coconut Yogurt. Keep an eye out on the shelves for this delicious product!







Episode 54: Michael Madrigale & Arnaud Tronche
01:01:45
2017-09-23 00:35:26 UTC 01:01:45
Episode 54: Michael Madrigale & Arnaud Tronche


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco is celebrating perhaps the most beautiful day of the year here in Brooklyn with French wine enthusiasts! We kick off the show with guest Michael Madrigale, Head Sommelier of Bar Boulud, Épicerie Boulud and Boulud Sud. Finding a pull toward the wine cellar, eager to learn more about the vintages he was pouring, Michael shares his journey from being young, just out of college, and living in Europe to how he made his fondness for wine into an amazing career. Mike gets the guest’s opinions on various French wines and much more! After the break, Mike welcomes Arnaud Tronche, Sommelier at Racines NY. While the establishment doesn’t consider itself a wine bar, the wine is seemingly a main event within the “neo-bistro” restaurant. Arnaud describes the evolution of Racines NY as well as his thoughts on putting together the impressive wine list, plus even more with an in-studio tasting.





“I think the best thing, for me, about wine is to taste wine and get to know wine – it’s the only thing!”

“If you have a passion for wine, go to the source.”

Michael Madrigale on Food Talk

“Just because it’s organic doesn’t mean that the wine is good, there are so many [bad] organic wines.”

Arnaud Tronche on Food Talk

Episode 53: Herb Karlitz, Scott Anderson, & Hristo Zisovski
01:01:45
2017-09-23 00:35:26 UTC 01:01:45
Episode 53: Herb Karlitz, Scott Anderson, & Hristo Zisovski


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco sits down with Herb Karlitz, founder of the Harlem EatUp! Festival taking place May 14-17, 2015. Herb enthusiastically explains that the four-day festival invites you to see and taste all Harlem has to offer from the artists of the kitchen, the canvas, the stage and the streets. Putting his head together with Harlemite Marcus Samuelsson, Herb also shares that the Festival will donate proceeds from ticket sales to Harlem Park to Park and City Meals-on-Wheels. After the break, Mike chats with Chef Scott Anderson of Elements restaurant in Princeton, NJ. Getting Scott’s take on running a successful restaurant in New Jersey and dealing with issues like the cost of a liquor license, he details his dedication to ingredients and ways he plans on improving the Elements experience once the newly relocated restaurant opens. Mike gets the details surrounding Elements’ wine program as well as what a great location Princeton is for quality ingredients. Rounding out the show, Advanced Sommelier Hristo Zisovski joins the studio with some bubbly in hand for a live tasting. Having worked with some major names in the culinary industry, he is currently the Beverage Director with the AltaMarea Group. Tune in for another great show!







Episode 52: Gabriella Gershenson, John Flahavan, & Missy Robbins
01:02:01
2017-09-23 00:35:26 UTC 01:02:01
Episode 52: Gabriella Gershenson, John Flahavan, & Missy Robbins


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco kicks off the show with Gabriella Gershenson, the Food Features Editor of Everyday with Rachael Ray Magazine. Formerly of Time Out New York and Saveur Magazine, she is on the line chatting about her latest work, a fun #throwbackThursday project featuring celebrity chefs before they became the personalities we know and love today! John Flahavan, the Managing Director of Flahavan’s Irish Oatmeal as well as the the great-great-great-grandson of the founder Thomas Dunn joins Mike all the way from Ireland to discuss the company’s success as Ireland’s oldest private family food company with a history that spans over 200 years, beginning in the 1790s. New York Chef Missy Robbins rounds out the show in studio telling Mike about what she’s been up to since leaving A Voce and A Voce Columbus and what she has planned for the coming year, which includes a brand new restaurant, Lillia, located in Williamsburg. Missy shares some intriguing highlights from chef gadgets to entrees to expect from the new space. Tune in for a great show!



Photo via Jamesbeard.org





Photo via inc.com

Episode 51: Catherine Price, Hugo Uys, and Rebecca Katz
01:02:27
2017-09-23 00:35:26 UTC 01:02:27
Episode 51: Catherine Price, Hugo Uys, and Rebecca Katz


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Mike Colameco Mike interviews Catherine Price, contributor to Popular Science and award winning author. The interview is centered around Catherine’s new book “Vitamania,” the book concerns the history of the vitamin industry on a global scale. Catherine touches on what vitamins really are, the regulations behind vitamins, and the loose guidelines around dietary supplements. After the break Mike comes back with guest Hugo Uys, chef BROD, a new restaurant on the upper east side. Hugo and Mike discuss Hugo’s interest in Nordic cuisine and how the concept of BROD came about. The conversation turns to topics of home cooking, open face sandwiches, and the stigmas of bread baking. After the last break Mike comes back with guest Rebecca Katz, to discuss her new book “The Healthy Mind Cookbook.” Rebecca discusses the reasons she wrote this book, and how to transfer a healthy mind to a healthy plate.



“Mike, you should be the example of how we all should eat.” [5:00]

Catherine Price on Food Talk

“People don’t want to commit to big sandwiches.” [37:00]

Hugo Uys on Food Talk

“The recipes in the book are dedicated to enticing your tastebuds…nutrient rich, just really good food.” [52:00]

Rebecca Katz on Food Talk

Episode 50: Bill Evans
01:00:21
2017-09-23 00:35:26 UTC 01:00:21
Episode 50: Bill Evans


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on a snowy Food Talk with Michael Colameco, host Mike Colameco is talking music with friend Bill Evans. Bill is a world-class, Grammy Award winning saxophonist and producer who made his debut on the international music scene in the 1980’s, at the tender age of 21, with Miles Davis – yes, the Miles Davis. Bill has been prolific in the studio, recording 19 solo albums to date. One evening you’ll see him walk on stage as a guest with the Allman Brothers. The next, rock out with Warren Haynes & Gov’t Mule. Then co-lead a European tour with Robben Ford or Randy Brecker. After that, he’ll jam with Medeski Martin and Wood, or trade solos with Jake Cinninger while sitting in with jam-band favorites Umphrey’s McGee. Tune in as Mike chats with this renaissance man who has seamlessly walked from stage to stage to right here on Heritage Radio Network.



“It’s kind of a progressive, rock, jazz sort of band now. It’s morphed into a very very cool sound. I’m very excited about it.”

“You speak with your instrument! When you come from jazz, you can say a lot with your instrument.”

Bill Evans on Food Talk

Episode 49: Greek Wines & the Philippines
01:03:07
2017-09-23 00:35:26 UTC 01:03:07
Episode 49: Greek Wines & the Philippines


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







Mike Colameco is back from the Philippines this week with a brand new episode of Food Talk! Dedicating the first half of the show to Eklektikon Wines, Aris Soultanos shares a few selections of the Greek brand for an in studio tasting and tells how this Greek wine brand is breaking into the American market. Greece has quite the history of winemaking but Eklektikon’s imports are more than exquisite wines; they embody the best of Greek art and culture, appealing to oenophiles on a deep emotional and cultural level. After the break, Mike is recounting his Philippines experience with Chefs King Phojanakong, Romy Dorotan, and Neil Syham. Each recall their journeys cooking Filipino cuisine in the New York City area and how the scene has evolved throughout the years, plus an in-depth discussion on their interpretations of traditional Filipino dishes. Tune in for a worldly show!





Episode 48: Ariane Daguin, Eugenia Bone & The New York Mycological Society
01:02:21
2017-09-23 00:35:26 UTC 01:02:21
Episode 48: Ariane Daguin, Eugenia Bone & The New York Mycological Society


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Ariane Daguin of D’Artagnan and Eugenia Bone, author of “The Kitchen Ecosystem.” Ariane tells Mike her thinking behind starting D’Artagnan. Since 1985, D’Artagnan has been dedicated to putting the finest meats, mushrooms and truffles on the tables of American gastronomes and was really one of the first of its kind to introduce high end ingredients to the masses. Mike and Ariane reminisce on the New York scene at D’Artagnan’s start and also chat about what’s on the horizon for the iconic food purveyor. After the break, Mike chats with author Eugenia Bone about the New York Mycological Society’s upcoming banquet. Along with her are Neil Redding and Chef Ben Walmer, who will be responsible for some of the cooking at the society’s annual banquet. Talking all about cooking with quality mushrooms, Mike gets a preview of delicious dishes to be served at the banquet plus other interesting things that the New York Mycological Society does throughout the year.





“There are two ways of doing free range: the cheap way of doing it in quantity and the right way. We think about that constantly at D’Artagnan. We want to grow but don’t want to compromise anything.” [25:00]

Ariane Daguin on Food Talk

Episode 47: Mimi Sheraton, Stefanie Sacks, & Charlie Palmer
01:03:07
2017-09-23 00:35:26 UTC 01:03:07
Episode 47: Mimi Sheraton, Stefanie Sacks, & Charlie Palmer


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes influential food critic and author Mimi Sheraton, restauranteur and chef Charlie Palmer, as well as Stefanie Sacks to the show. An influential food critic born and Brooklyn native, Mimi shares with Mike how she came up in food writing, starting with her parents who she described as excellent cooks and that her father, notably, was a commission merchant in a wholesale produce market. She recently authored the book “1000 Foods to Eat Before You Die,” which according to Mike fully delivers on the promise of its title. Selecting from the best cuisines around the world (French, Italian, Chinese, Senegalese, Lebanese, Mongolian, Peruvian, and many more)— Mimi profiles the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about. The next guest, Stefanie Sacks, MS, CNS, CDN is a Culinary Nutritionist, author, radio show host, educator, speaker and consultant. She just released the new book “What The Fork Are You Eating? An Action Plan for Your Pantry and Plate,” which she explains to Mike focuses on the small changes in food choices can make big, everyday difference. An overview of the truth about what’s hidden in food plus an action plan with 50 time-tested, delicious recipes aims to get everyone caring about food and ingredients. Lastly, Mike welcomes chef and restauranteur Charlie Palmer to the show. Charlie shares some great details how he came up through the culinary ranks in New York City at a time when French chefs ruled the scene. Mike gets an update with what’s on Charlie’s plate at the moment with his many hotels and restaurants throughout the country, plus other projects on the horizon. Tune in for a great show through and through!








“‘1000 Foods to Eat Before You Die,’ is in a way my autobiography. The last 60 years of my life have been made up of going in search of food.” [11:40]

Mimi Sheraton on Food Talk

“This book is really about solutions and trying to help people, in a nutshell. […] What I’m trying to do is distill a lot of that information into usable, navigable tools and give people things they can do at home. […] They have to understand that our food is not effectively regulated.” [32:05]

Stefanie Sacks on Food Talk

Episode 46: Walker Stern, Joe Ogrodnek, & Andrew Friedman
01:01:10
2017-09-23 00:35:26 UTC 01:01:10
Episode 46: Walker Stern, Joe Ogrodnek, & Andrew Friedman


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Walker Stern and Joe Ogrodnek to the show. Head chefs and co-owners of two Brooklyn restaurants, Battersby and Dover, they developed a friendship while honing their culinary skills as students at the Culinary Institute of America. After graduating, both worked at Alain Ducasse at the Essex House and individually went on to have distinguished careers at a some of New York City’s best restaurants. Since opening its doors in 2011, Battersby has prized itself on sophisticated, yet thoughtful dishes, expert technique, and a unique and welcoming environment. Joe and Walker opened their second restaurant, Dover, in November of 2013 and give Mike the inside scoop on their experiences opening restaurants. Andrew Friedman, founder and chief contributor to the website Toqueland.com, shares with Mike that he has made a career of chronicling the life and work of some of the best chefs. He goes on to share that he enjoys writing about parts of the culinary industry that are off the beaten path and that most people aren’t aware of and is actually in the process of writing his newest book about the evolution of great American chefs.



“I think if you do a good job and people are impressed, they tell more people. Definitely in New York I think people want to discover something.” [15:00]

Walker Stern on Food Talk

“It occurred to me that I have a lot of access, insight into a world that people are interested in what guys like you do that maybe they don’t have and would be interested in.” [41:30]

Andrew Friedman on Food Talk

Episode 45: Kerry Heffernan & Melanie Asher
01:02:35
2017-09-23 00:35:26 UTC 01:02:35
Episode 45: Kerry Heffernan & Melanie Asher


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







Kicking off the 2015 season, Mike Colameco is back with a brand new Food Talk with Michael Colameco welcoming guests Chef Kerry Heffernan and Producer Poull Brien. Kerry opens the segment chatting about his latest projects, including new television projects like National Geographic’s “Hooked on Seafood” and The Monterey Bay Aquarium’s “Seafood Watch.” He is also in partnership with Wild Fish Direct, which focuses on the idea that there are over a thousand known species of fish and shellfish in American waters yet we eat only a select few. Wild Fish Direct knows that almost everything from the ocean has value and is committed to delivering fresh, artisanal seafood that’s delicious and better for our oceans and plans on documenting their process with a television show that is being shopped around. After the break, Mike chats with Melanie Asher, CEO, Founder, Master Distiller and Blender at Macchu Pisco about the Peruvian beverage. Pisco is an un-aged 80 proof clear spirit derived from a single distillation of fresh fermented grape juice (wine). Mike gets an in-studio tasting while Melanie shares the rich history and production techniques of Macchu Pisco. Tune in for a great episode for the new year!



“Each of these things that comes out of the ocean is a precious resource.” [24:00]

“As a chef it is so much more interesting and challenging when you have to cook with little things, like seaweed, and you have to use these things you are not familiar with.” [28:40]

Kerry Heffernan on Food Talk

Episode 44: Pascaline Lepeltier, Leah Cohen, & Ivan Ruiz
01:01:59
2017-09-23 00:35:26 UTC 01:01:59
Episode 44: Pascaline Lepeltier, Leah Cohen, & Ivan Ruiz


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show speaking with master sommelier, Pascaline Lepeltier. Talking about not only how she found her interest in wine, but the rigorous testing process of becoming a master sommelier, Pascaline relays that her journey has made her a better and more hospitable professional along the way. Clearly passionate about her work, she also shares that learning to taste wine is like learning to play a sport. Tasting requires practice and is a muscle that should be exercised regularly. Next up, Chef Leah Cohen of Pig & Khao joins the show chatting about her foray into the culinary world and how she came up in the business. Also a Top Chef alum, she shares her experiences from the popular television show and some of her favorite dishes featured on the Pig & Khao menu while catching up with Mike. In the last segment of the show, Mike talks to sommelier Ivan Ruiz, owner of “The Wine List Summit.” Mike gets the scoop on Ivan’s rise through the restaurant scene and how he has become an incredibly respected sommelier and wine consultant. Tune in for a great show to cap off 2014!







“I wanted to get back to cooking, and I moved to Asia. I wanted to get to something I was passionate about and thats how Pig & Khao started.” [40:00]

Leah Cohen on Food Talk

Episode 43: Chris Jaeckle, Chaz Brown, & Ryan Sutton
01:02:13
2017-09-23 00:35:26 UTC 01:02:13
Episode 43: Chris Jaeckle, Chaz Brown, & Ryan Sutton


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show talking to Executive Chef Chris Jaeckle of All’onda in New York City. Talking to Mike about his background as a cook at An American Place and then the next seven years working for Danny Meyer’s Union Square Hospitality Group, he shares that he split his time between Tabla and Eleven Madison Park. From there Chris moved on to become the sous chef at Morimoto before finding himself at the helm of All’onda. Discussing how he was inspired to give All’onda a Japanese flair, Chris gives great insight on the restaurant industry in the city. Next, Mike welcomes Chef Chaz Brown of Seoul Wings located on the Lower East Side. He and Mike chat about their fondness of Lower East Side before getting Chaz’s background (including a stint on Top Chef, how he came up in the culinary business, and the delectable details on the menu of Seoul Wings. At the tail end of the show, Eater food critic Ryan Sutton joins Mike in the studio. Mike puts Ryan on the spot, asking to recap his year in food noting his best and worst restaurant experiences. Ryan also chats about his meals in Brooklyn and gives some restaurant suggestions while he’s at it. Tune in for a great show!







“We deal with organic free range chickens coming out of Pennsylvania.”

“We want these vegetarians to feel as thought they’re eating something like a wing.”

Chaz Brown on Food Talk

“I believe it’s not just the rich people, it’s the everyday people who deserve to have something envelope-pushing.”

Ryan Sutton on Food Talk

Episode 42: Steve Train, Ben Pollinger, & Michelle DeFeo
01:01:22
2017-09-23 00:35:26 UTC 01:01:22
Episode 42: Steve Train, Ben Pollinger, & Michelle DeFeo


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco first welcomes Steve Train, Maine Lobster Fisherman and Captain of the Wild Irish Rose and Ben Pollinger, Executive Chef at Oceana. Talking about Steve’s family history as fisherman, he reveals that his family has been in the business for many years. He goes on to give Mike a glimpse of a day in the life of a lobster fisherman, including the baiting process, seasonality of lobster, and deciphering between legally fit lobsters to catch and those that are either not big enough or are proven breeders. Ben adds how Oceana uses lobster and his thoughts on the popularity of the dish and why he’s exclusively used Maine lobster for years and what makes this lobster so special. In the second half of the show, Mike brings on Michelle DeFeo, CEO of Laurent-Perrier Champaign USA who kicks off the segment pointing out the differences between champaign and sparkling wine before delving into a detailed run down of the involved champaign-making process. Tune in for a great show!







“I think Maine lobster is the best on the market… I don’t think Maine lobster has any competition.” [17:25]

Steve Train on Food Talk

“I’ve been using exclusively Maine lobster for over five and a half years now because it’s got great flavor, is consistent in quality and its a fantastic product.” [19:50]

Ben Pollinger on Food Talk

“Consistency is extremely important in champaign.” [47:30]

Michelle DeFeo on Food Talk

Episode 41: Brian Freedman, Noah Karesh, & Josh Bloom
00:59:28
2017-09-23 00:35:26 UTC 00:59:28
Episode 41: Brian Freedman, Noah Karesh, & Josh Bloom


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show catching up his last week before welcoming Brian Freedman via phone. Brian Freedman is a food, wine, spirits, travel writer, restaurant/beverage consultant, drinks educator, event host and speaker. While on the line with Mike, he shares great information and highlights concerning various Italian varietal wines. Next, Mike chats with Noah Karesh, who is the founder of Feastly. Feastly is a marketplace where passionate cooks connect with adventurous eaters seeking more authentic and social dining options by offering home cooked meals in a cook’s home. In lowering the barriers to entry for cooks to share their skills and stories with the world, Feastly lets cooks monetize their passions and provide exciting new food opportunities for eaters. Noah tells Mike of his background and how he came up with such an interesting foodie idea. In the last segment of the show, Josh Bloom, founder of Purely Simple Syrup, joins Mike in the studio. Purely Syrup is a new line of certified organic simple syrups, crafted in small batches using only organic ingredients, with no coloring or artificial additives. The company is debuting with 5 versatile flavors: Ginger Root, Grapefruit, Vanilla Bean, Habanero, and Classic (unflavored). Purely Syrups offer a product that is consistent every time and is easy to use. Today, Josh gives Mike an on-air tasting and talks ingredients, recipes, and plans for the future.







“What Airbnb has done for bedrooms we’re doing for kitchens.” [24:00]

Noah Karesh on Food Talk

Episode 40: Isabelle Legeron, MW, Eugenia Bone, & Mike Chernow and Dan Holtzman
01:01:12
2017-09-23 00:35:26 UTC 01:01:12
Episode 40: Isabelle Legeron, MW, Eugenia Bone, & Mike Chernow and Dan Holtzman


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Isabelle Legeron, MW, mushroom expert and author Eugenia Bone, and the guys behind The Meatball Shop, Mike Chernow and Dan Holtzman. Kicking the show off with Isabelle, Mike talks about the fact that she is the first female from France to achieve the title of master of wine. She is also the author of the book, “Natural Wine,” and explains to Mike the details that set natural wine a part from others as well as highlights from the book. Next up, Eugenia Bone joins Food Talk hot off the release of her latest book, “The Kitchen Ecosystem.” “The Kitchen Ecosystem” talks about that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. Eugenia states that synchronicity is what defines a kitchen ecosystem. In the last segment of the show, Mike Chernow and Dan Holtzman of The Meatball Shop chat with Mike about the success of their restaurants as well as their work with the homeless at Covenant House. The Covenant House is a nonprofit charity serving homeless youth with a network of shelters across the Americas. Tune in to hear how to help this great organization!







“The key is to not get bogged down in the appearance of wine.” [10:37]

Isabelle Legeron, MW on Food Talk

“You just have to know the mushroom just like you know the berry. You don’t go into the woods and say, oh it’s red, it’s a strawberry, I’ll eat it!” [28:35]

Eugenia Bone on Food Talk

“Homelessness is a polarizing issue and people have strong feels about it.” [47:55]

Dan Holtzman on Food Talk

Episode 39: Craig Deihl, Karen Page, & Marc Sarazin
01:01:35
2017-09-23 00:35:26 UTC 01:01:35
Episode 39: Craig Deihl, Karen Page, & Marc Sarazin


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on a brand new Food Talk with Michael Colameco, host Mike Colameco is talking with Chef Craig Deihl, author Karen Page, and NYC meat purveyor Marc Sarazin. Kicking off the show with Craig who is the chef at the Charleston, SC restaurant Cypress. Since 2011, he has also led Slow Food Charleston’s Chefs-in-Schools program, which places local chefs in schools and educates students on healthy food choices through classroom demonstrations, after-school programs, tastings and professional development. His work with the Artisan Meat Share (AMS) from 2009-2013, allowed participants to receive local charcuterie while local farmers, in turn, received support from the increased product demand in what Deihl describes as a win-win scenario for both. Next up, Mike switches gears to speak with Karen Page, who is the author of “The Vegetarian Flavor Bible,” talking all about eating vegetarian. With the popularity of cutting out meat in the past decade, Karen brings some great dishes to light in the new book. Notably, Karen and her author/photographer husband, Andrew Dornenburg, became vegetarians in 2012. In the last segment of the show, Mike welcomes Marc Sarazin, Partner and President of DeBragga and Spitler, an NYC meat purveyor. Marc’s family has a long history in the food and hospitality industry and it was this and his passion for food and his commitment to the food service and hospitality industries, coupled with beliefs he had internalized at a very young age – quality products, superior service and integrity – that have guided him successfully throughout his career. Tune in for a fun meat, veggie, meat episode!







“I think chefs are falling in love with vegetables because they understand that’s where the heart and soul of the flavor lies.” [40:23]

Karen Page on Food Talk

“It’s not only just about the rib, strip, and tenderloin.” [55:45]

“It’s an exciting time to be back in the food business.” [62:40]

Marc Sarazin on Food Talk

Episode 38: Alison Cohen, Joanne Lacina, Sean Tobias, & Brett Tolley
01:04:09
2017-09-23 00:35:26 UTC 01:04:09
Episode 38: Alison Cohen, Joanne Lacina, Sean Tobias, & Brett Tolley


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show welcoming Alison Cohen, Senior Director of Programs of WhyHunger. WhyHunger is a leader in building the movement to end hunger and poverty by connecting people to nutritious, affordable food and by supporting grassroots solutions that inspire self-reliance and community empowerment. Alison talks to Mike about facilitating the development and stewardship of WhyHunger’s organizational vision, strategy and programmatic implementation through its Grassroots Action Network, National Hunger Hotline, Food Security Learning Center and Global Movements programs. Next up, Mike brings in author and olive oil expert Joanne Lacina to the show. Telling Mike that she found herself interested in olive oil after a trip to Greece nearly eight years ago. Discussing olive oil fraud and what consumers should know about this huge global industry, Joanne shares that if it’s too good or cheap to be true, it probably is. After the break, Joanne talks about her business, Olive Oil Lovers, where she aims to do-away with the confusion by not only offering a comprehensive selection of some of the best oils in the world, but to also provide customers with the critical information necessary to help find the right oil. Lastly, Mike welcomes Sean Tobias, Co-Founder of Dock to Dish. Dock to Dish is a community and restaurant supported fishery that distributes sustainably harvested seafood to members within 24 hours from the dock. Brett Tolley also joins in the discussion of sustainable fishing and is the community organizer for the Northwest Atlantic Marine Alliance. He comes from a four-generation commercial fishing family out of Cape Cod, MA and has worked in the fishing industry hanging nets, working on boats of various gear-types, and commercially shellfishing. These guys talk managing the fish population and what they hope to see in commercial fishing in the future.









“Our response to hunger in this country has not really moved us closer to ending it… and we could.” [5:15]

Alison Cohen on Food Talk

“There’s nobody policing the market here, in Europe you’re breaking the law.” [27:55]

Joanne Lacina on Food Talk

“Currently the United States is a beacon of light around the globe for well managed, sustainable fisheries.” [50:25]

Sean Tobias on Food Talk

Episode 38: Harold Dieterle, Andrew Friedman & Jimmy Bradley
01:03:34
2017-09-23 00:35:26 UTC 01:03:34
Episode 38: Harold Dieterle, Andrew Friedman & Jimmy Bradley


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







Get a rare candid look at the present and past of the restaurant and cookbook industry on a fun episode of Food Talk with host Mike Colameco. On the first segment he’s chatting with Harold Dieterle and Andrew Friedman, the team behind Harold Dieterle’s Kitchen Notebook Hundreds of Recipes, Tips, and Techniques for Cooking Like a Chef at Home. They discuss all that goes into creating a stand-out cookbook and reflect on how the industry has changed over the years. Later – Mike is joined by chef Jimmy Bradley of The Red Cat & The Harrison. He recounts memories of growing up in Philadelphia and opening his restaurants in New York City in the time before foodies were everywhere.



Episode 37: Allen Salkin & Jesse Schenker
01:01:08
2017-09-23 00:35:26 UTC 01:01:08
Episode 37: Allen Salkin & Jesse Schenker


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes journalist and author, Allen Salkin to the show to talk about his most recent book, “From Scratch: The Uncensored History of The Food Network.” Exchanging stories and thoughts on the creation and expanding popularity of food television, Mike and Allen discuss how food shows and concepts come to life and how this process has drastically changed throughout the years – possibly not for the better. After the break, Mike brings Chef Jesse Schenker to the studio. Jesse is the owner of The Gander and Recette in NYC and is the author of the book, All of Nothing: One Chef’s Appetite for the Extreme. A culinary memoir that illuminates the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine, Jesse retells his tumultuous journey through the culinary world. He shares that by his early twenties he had been robbed, cheated, shot, and alienated from his family, and that finally being arrested motivated him to get clean. Tune in to hear Jesse’s preview of his intense and true story and how he turned his obsessiveness and drive that once was used for drugs to work to the top of the food world.





“Has the interest in food become so complex that we need spin offs in every direction?” [19:25]

“The job of the food network is to sell us Corollas, breath mints, and cruise vacations.” [24:20]

Allen Salkin on Food Talk

“When it consumes you and you’re in it, you have no conscious.” [45:40]

Jesse Schenker on Food Talk

Episode 36: Michael Lomonaco, Laura Maniec, & Ryan Sutton
00:58:33
2017-09-23 00:35:26 UTC 00:58:33
Episode 36: Michael Lomonaco, Laura Maniec, & Ryan Sutton


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Michael Lomonaco, Laura Mania, and Ryan Sutton to the program. Kicking off the show with Chef Michael Lomonaco of Porter House New York, the two chat about Michael’s background and journey through the food scene in New York City. Michael is also involved in the New York City Food and Wine Festival coming up this month and shares a sneak peak of the menu items before departing. Next up, Laura Maniec joins in on Food Talk. Laura is a Master Sommelier, co-founder of Corkbuzz, and is the former Wine and Spirits Director for 20 restaurants across the country. Sharing with Mike about how she traded culinary school for becoming a sommelier, as it turns out, it was happenstance that she fell into the career. Also telling about the difficulty of the tests associated with becoming a master sommelier, such as the blind tasting test where she correctly identified 6 wines based on taste, Laura goes on to share her future plans. In the last segment of the show, Mike welcomes food critic, Ryan Sutton to the program talking about what a day in his life is like. Talking ins and outs of reviewing, at the tail end of the show Ryan admits some of the best food that he’s had the privilege of eating in the past year.





“It’s what I love doing more than anything, being right here in New York and being in a restaurant.” [14:15]

Michael Lomonaco on Food Talk

“For me, I loved the blind tasting and I never struggled with it… I passed the tasting at 24.” [31:46]

Laura Maniec on Food Talk

“Critics offer a dialogue. Critics offer storytelling that’s what, I think ultimately, readers want.” [48:55]

Ryan Sutton on Food Talk

Episode 35: Frank Crispo & Lou Di Palo
00:59:38
2017-09-23 00:35:26 UTC 00:59:38
Episode 35: Frank Crispo & Lou Di Palo


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on a brand new Food Talk with Michael Colameco, host Michael Colameco kicks off the new radio season welcoming guests Frank Crispo and Lou Di Palo to the show. Mike starts off the show recapping his summer complete with the beach, travel, and great food. Frank and Mike go way back having grown up in Philadelphia, and catch up today talking about Frank’s inspirations plus a couple great stories of coming up through the NYC food industry. Also talking about his own restaurant, Crispo, Frank shares how customer satisfaction is at the center of his business mentality. After the break, Lou Di Palo joins Mike in the studio talking about Di Palo Selects, a New York City institution of an Italian market, as well as his new book, Di Palo’s Guide to the Essential Foods of Italy. Lou goes on to shares with Mike that the reason that he went about writing this book was to further understand where and from whom his food comes from and is inspired by. Tune in for a great show!





“The key to our success is that we aren’t afraid to mix and match whatever [the customer] is looking for.” [16:35]

“If it only was about food and the customers it would be a great business again, but it’s a tough business, and we have to be ready for everything.” [20:38]

Frank Crispo on Food Talk

“The idea of our place is: we need to run it the way our grandparents ran it.” [36:40]

Lou Di Palo on Food Talk

Episode 34: Ellen Gustafson, Patrick Martins, & Anna Polonsky
00:57:48
2017-09-23 00:35:26 UTC 00:57:48
Episode 34: Ellen Gustafson, Patrick Martins, & Anna Polonsky


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk, Mike has a full house. His first guest, Ellen Gustafson is a food activist and author of the new book, We the Eaters. Mike talks to Ellen about the politics behind why it is difficult to find and eat nutritious food. The two go back and forth regarding possible solutions to the problem, starting with a single item on your dinner plate. Next up, Mike brings in Patrick Martins, Founder and Chairman of Heritage Radio Network as well as the host of The Main Course, to talk about his new book The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat. In the book, Patrick highlights fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. For the remainder of the program, Mike welcomes Anna Polonsky, US Director of Le Fooding, to share details on the Le Fooding events happening in NYC this summer, including their Beach Club party going down at Rockaway Beach July 11, 12, and 13. Tune in for a packed program!



“We have this dual problem both related to how we nourish ourselves… American eaters have incredible power in the food system. We have dictated what the world eats. Our diet has spread around the world.” [7:34]

Ellen Gustafson on Food Talk



“Should we be eating less meat? Yes, probably. We should be eating less commodity meats.” [40:03]

Patrick Martins on Food Talk



“Le Fooding, in the meantime, never wanted to put stars or grades, because our interests are more about telling stories.” [56:41]

Anna Polonsky on Food Talk

Episode 33: Ben Ford & Jesse Schenker
00:47:19
2017-09-23 00:35:26 UTC 00:47:19
Episode 33: Ben Ford & Jesse Schenker


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk, Mike welcomes two guests: Executive Chef and Owner of Ford’s Filling Station in Culver City, CA, Ben Ford and Chef Jesse Schenker, owner of Recette and The Gander in New York City. First up, Chef Ben shares how his mom sparked his love for the kitchen as a child and how cooking became an increasing interest for him growing up. Eventually making his way to owning and cooking at his own innovative gastropub, Ben also talks about his book, Taming the Feast. Next, Mike speaks with Chef Jesse Schenker about his many feats in the restaurant world. Chef Jesse talks about his humble beginnings working around New York City restaurants, dreaming of his own space. From Recette to The Gander, both restaurants satisfy a specific culinary vision that the chef has dreamed up to create the perfect atmosphere to enjoy a well-crafted meal, heavy in technique and texture.



“I really got into big animal cooking because we were basically the first snout to tail restaurant in Los Angeles… I wasn’t expecting to make that the message of this restaurant… I’m a big believer in the holistic farm system with animals.” [5:49]

Ben Ford on Food Talk with Michael Colameco



“At the end of the day I was trying to put a menu together of food that I like to eat, and how I like to eat out. I wanted to be in an atmosphere that I like to be in. I’ve got 90’s grunge blasting: Pearl Jam to Bob Dylan to the Beatles to an old Dead cover.” [24:07]

Jesse Schenker on Food Talk with Michael Colameco

Episode 32: Summer Baking, Sommeliers, & Sagrantino Grapes
01:00:28
2017-09-23 00:35:26 UTC 01:00:28
Episode 32: Summer Baking, Sommeliers, & Sagrantino Grapes


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk with Michael Colameco, Mike catches up with King Arthur Flour’s famed baker, Susan Reid. Tune into this episode to learn how to bake during the summer with berries, and find out how to make a great pizza dough for immediate use, or for storing for later! Later, Mike invites sommeliers Lee Campbell (Tarlow Restaurants Group) and Thomas Carter (Estela) to talk about their careers in wine, and some of the great French wine regions. What approaches to these somms take to pair food and wine? Finally, winemaker Marco Caprai joins the program to talk about the revitalization of the Sagrantino grape.



“Yeast in bread is like yeast in wine… The harder the yeast has to work, the more flavor you’re going to get.” [11:50]

Susan Reid on Food Talk with Michael Colameco

“Not to disparage the great wines from California, but a wine of that weight will crush brighter styles of food.” [25:45]

Thomas Carter on Food Talk with Michael Colameco

Episode 31: Morels with Eugenia Bone & The Big Apple Barbecue Blockparty 2014
01:03:29
2017-09-23 00:35:26 UTC 01:03:29
Episode 31: Morels with Eugenia Bone & The Big Apple Barbecue Blockparty 2014


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk with Mike Colameco, Mike checks in with President of the New York Mycological Society and author of Mycophilia Eugenia Bone. Eugenia recaps a recent foraging expedition that resulted in a huge haul of morels! How do forest fires affect morel growth? What are the best ways to clean and prepare morels? Later in the program, Mike is joined by Mike and Amy Mills of the famed 17th Street Bar & Grill, and pitmaster at the Skylight Inn, Sam Jones. Mike, Amy, and Sam are in town for the annual Big Apple Barbecue Block Party; tune in to learn about the event’s history, and how the pit masters display their regional pride through their barbecue. Learn about the time and care involved with the art of smoking and grilling!



“If you substitute mushrooms for meat in your recipes, you lose weight… The proteins in mushrooms – they fill you up like you’re eating a burger, but without all of the calories.” [15:15]

Eugenia Bone on Food Talk with Mike Colameco

“Barbecue – it’s a culture… even in competitions- if your fellow barbecuer needs something, you give it to them!” [42:00]

Mike Mills on Food Talk with Mike Colameco

Episode 30: STREETS International & Verity Wine Partners
01:01:34
2017-09-23 00:35:26 UTC 01:01:34
Episode 30: STREETS International & Verity Wine Partners


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk, Mike’s guests include Neal Bermas and Sondra Stewart, the Founder and Co-Founder of STREETS International. STREETS International is a social enterprise initiative based in Hanoi, Vietnam with the purpose to develop and operate sustainable programs for street kids in Southeast Asia. Neal and Sondra talk about the evolution of the program and how it is changing the lives of its students as well as the international food industry. Then, Mike speaks with the Founder of Verity Wine Partners, Chris Desor, who discusses his beginnings in the wine industry as well as his attitude on wines to distribute and how we shouldn’t over think the wines we drink.


“No matter how good you are as an executive chef or a sous chef, you need a gang or a crew… and here’s where our kids come in.” [18:37]

–Neal Bermas on Food Talk

“In America we aren’t limited by where we live, the wines that are available to us, especially, in New York, we have all the best wines from around the world at our fingertips to drink.” [42:15]

–Chris Desor on Food Talk

Episode 29: Tippling Bros, City Meals On Wheels, & Gotham Bar & Grill
00:58:17
2017-09-23 00:35:26 UTC 00:58:17
Episode 29: Tippling Bros, City Meals On Wheels, & Gotham Bar & Grill


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








Today on Food Talk, Mike interviews Tad Carducci, Beverage Consultant at Tippling Bros in New York City. Tad tells us about amaro, an italian liqueur typically drank after dinner as a digestif, and how it can be used in some great cocktails. After the break we welcome to the studio Beth Shapiro, Executive Director at City Meals On Wheels and Chef Alfred Portale, Executive Chef and part owner at Gotham Bar & Grill in Manhattan about how. Beth’s organization provided meals to over 18,000 elderly New Yorkers last year with over 12,000 gracious volunteers. Chef Portale is one of the participating chefs in City Meals On Wheels, bringing his talent to thousands who need it. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Obey City.

“Barrel aging is…probably the most prevalent mixology trend right now.” [6:15]

–Tad Carducci on Food Talk with Mike Colameco

Episode 28: Indian Sauces, Pearl & Ash, and Russell Hearn
01:02:16
2017-09-23 00:35:26 UTC 01:02:16
Episode 28: Indian Sauces, Pearl & Ash, and Russell Hearn


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk, Mike interviews Maya Kaimal of Maya Kaimal Fine Indian Foods, who comes in to talk about the key to making her sauces, and Mike praises her for the recipes she suggests. Later, Chef Richard Kuo and Sommelier Patrick Cappiello of Pearl & Ash join us in the studio to discuss how they make incredible food with a less than spacious kitchen. After the break, Mike speaks with Russell Hearn, winemaker at Lieb Cellars in Long Island, about the different soils in the North Fork region and how they affect his winemaking. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Obey City.

“We just wanted to create something that is tasty, that is accessible, and that is approachable and affordable for a wide range of audiences.” [24:30]

–Richard Kuo on Food Talk with Mike Colameco

“We’re trying to create an elevated experience but at an excellent value.” [42:00]

–Patrick Cappiello on Food Talk with Mike Colameco

Episode 27: Processed Foods, Jarred Tomato Sauce, & Portuguese Wines
01:00:47
2017-09-23 00:35:26 UTC 01:00:47
Episode 27: Processed Foods, Jarred Tomato Sauce, & Portuguese Wines


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








Ever wonder what kind of meat is in your processed food? Mike speaks about this with Deena Shanker, food writer for Buzzfeed, who looked into the question and found it difficult to get a straight answer. Later, Fred Cacace from Michael’s Restaurant in Brooklyn comes in to talk about the tomato sauce his restaurant sells in jars that is in a whole different category than any other jarred sauce. Finally, Mike speaks to sommelier Paul Yanon about the fabulous wines produced in Portugal. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Brothers NYC.

“I think we all have more appreciation for the food that we eat when we know where it comes from.” [18:25]

–Deena Shanker on Food Talk with Mike Colameco

“Our motto is it’s not jarred sauce, it’s sauce in a jar.” [39:00]

–Fred Cacace on Food Talk with Mike Colameco

Episode 26: Samantha Lee, Sean Barrett & Adam Danforth
00:58:56
2017-09-23 00:35:26 UTC 00:58:56
Episode 26: Samantha Lee, Sean Barrett & Adam Danforth

This week on Food Talk with Mike Colameco, Mike sits down with two luminaries in the sustainable fish world- Sean Barrett of Dock to Dish, and Samantha Lee of Village Fishmonger NYC. Hear why Sean and Samantha joined the fight for sustainable fish, and what types of under-utilized seafood they feature with their fishery programs. How is Samantha kicking off Sustainable Seafood Week NYC? Later in the show, Mike chats with Adam Danforth. Few people know butchery better than Adam Danforth. Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He’s also worked as a butcher at Blue Hill and has taught butchering workshops at the Stone Barns Center for Agriculture. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.




“We utilize all of the fish we catch, but for the general public, I think skate is one of the fish that people enjoy… it ends up everywhere… Squid is another under-utilized fish that is all over Montauk.” [6:15]

“The market is flooded with imported fish!” [8:00]

Sean Barrett on Food Talk with Mike Colameco

“Within meat, once I started to delve into it and looked at the full breadth of what it means to consume meat … breed history, species history, aspects of how they are raised, etc.” [30:00]

“[My] books provide a number of different approaches for breakdowns of many different species of animal and various different techniques on how to utilize different muscles which is really an advent of modern understanding” [60:00]

–Adam Danforth on Food Talk

Episode 25: Daniel Krieger, Jordana Rothman, & Sixteen
00:57:22
2017-09-23 00:35:26 UTC 00:57:22
Episode 25: Daniel Krieger, Jordana Rothman, & Sixteen

This week on Food Talk with Mike Colameco, Mike is joined by food media power couple Daniel Krieger and Jordana Rothman. Daniel is an esteemed food photographer who shoots for the likes of Eater NY and The New York Times. How did one of Daniel’s iPhone shot make the cover of The Times‘ Dining Section? Jordana is a food writer who cut her teeth as the Food & Drink editor at Time Out New York. Tune in to hear about Daniel and Jordana’s recent culinary adventures! Later, Executive Chef Thomas Lents and Sommelier Dan Pilkey of Chicago’s Sixteen stop by the program to talk about their current stint at Jean-Georges. Hear about how Sixteen’s menu reflects the seasonality of Chicago. Tune in to hear the crew get nerdy about wine and grape varieties! This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music has been provided by Idgy Dean.


“I shot an image of one of the dishes at Aska, and The New York Times ran the image without noting it was an iPhone image… I think it was the first time an iPhone image made the cover of the Dining Section.” [8:45]

Daniel Krieger on Food Talk with Mike Colameco

“I think the best food writing needs to stand for something these days.” [11:45]

Jordana Rothman on Food Talk with Mike Colameco

“The story that we’re trying to tell- we do that in every part of the restaurant.” [42:05]

Thomas Lents on Food Talk with Mike Colameco

Episode 24: Anita Lo & Hristo Zisovski
01:02:41
2017-09-23 00:35:26 UTC 01:02:41
Episode 24: Anita Lo & Hristo Zisovski

This week on Food Talk, Mike speaks with Anita Lo, Owner and Executive Chef at Anissa in New York City, about the upcoming Share Our Strength event in Manhattan as well as how she has run her restaurant in order to earn a recent 3 star review in The New York Times. After the break, Mike welcomes Hristo Zisovski to the studio, the Head Sommelier at AltaMarea Group, to discuss being a sommelier in NYC to and taste a few wines. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Tom Cruz.

“I had seen how crazy it is to own a restaurant, I didn’t necessarily want my own restaurant…but I did it anyway!” [17:30]

–Anita Lo on Food Talk with Mike Colameco

“Sommeliers are that next step of service, we’re trying to pamper you.” [53:30]

–Hristo Zisovski on Food Talk with Mike Colamceo

Episode 23: Eating Healthy with Vegetarianism
01:01:44
2017-09-23 00:35:26 UTC 01:01:44
Episode 23: Eating Healthy with Vegetarianism

This week Food Talk is packed with guests, and today’s focuses are sustainability and vegetarian cooking. Mike speaks with Bruce Frederick of Farm Sanctuary before bringing in Emily Abrams, high schooler and author of Don’t Cook the Planet: Deliciously Saving the Planet One Meal at a Time. They both explain how and why people should consider eating less meat as well as making sure that the meat they do eat is raised properly and humanely. Next up is Deborah Madison, author of The Produce Bible, who tells us about vegetarianism and how many wonderful recipes you can create with ingredients from your own garden. Finally, Mike speaks with Laura Russell, author of Brassicas – a cookbook about the healthiest vegetables on the planet. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Thanks to Four Lincolns for today’s music.

“Everybody benefits from eating plant foods whether they’re a vegetarian or a vegan or a meat-eater!” [29:00]

–Deborah Madison on Food Talk with Mike Colameco

Episode 22: Pascaline Lepeltier & Chef Sam Hazen
01:01:01
2017-09-23 00:35:27 UTC 01:01:01
Episode 22: Pascaline Lepeltier & Chef Sam Hazen

This week on Food Talk, Mike brings in Pascaline Lepeltier, sommelier at Rouge Tomate in New York City, and one of the top sommeliers in the world. They discuss the abundance of bio-dynamic wines and organic wines at Rouge Tomate as well as in production around the world. After the break, we welcome Sam Hazen, former executive chef at Veritas in New York. Sam tells us about his new restaurant, soon to open in the Park Hyatt building in Midtown NYC. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Four Lincolns for today’s music.

Image from Rouge Tomate NYC

“I realized i was starting to spend my weekends hanging out in vineyards…I just took a sip of a very famous French wine…and I was like wow, I’m done. I am going to dedicate my life to wine.” [8:25]

–Pascaline Lepeltier on Food Talk with Mike Colameco

“It’s not going to be a restaurant in a hotel, it’s going to be a restaurant attached to a hotel.” [50:50]

–Sam Hazen on Food Talk with Mike Colameco

Episode 21: Food Labeling Laws, Chef Joey Campanaro, and Chef Mike Price
01:00:37
2017-09-23 00:35:27 UTC 01:00:37
Episode 21: Food Labeling Laws, Chef Joey Campanaro, and Chef Mike Price

This week on Food Talk, Mike speaks with Katherine Paul, spokesperson for the Organic Consumer’s Association, about the new food label laws and GMO’s. Later, we’re joined in the studio by Chef Joey Campanaro and Chef Mike Price, owners of The Little Owl, Market Table, and The Clam. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

“What’s great about our business is that we get to learn from other people in our business.” [18:30]

–Chef Joey Campanaro on Food Talk with Mike Colameco

“I feel like clams have never really had their day.” [49:40]

–Chef Mike Price on Food Talk

Episode 20: Tablespoon.com and Suerte Tequila
01:02:03
2017-09-23 00:35:27 UTC 01:02:03
Episode 20: Tablespoon.com and Suerte Tequila

This week on Food Talk, Mike talks to Andrew Zimmern, host of Bizarre Foods, about tablespoon.com, a website “devoted to inspiring joy in the kitchen”. Then, Laurence Spiewak joins Mike in the studio to talk tequila. Laurence is the Co-Founder and CEO of Suerte Tequila, and on today’s show he talks about the origins of tequila and how it is produced. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

“The end goal is not to have my TV show, the goal is to have excellence in what I’m doing now.” [18:30]

“The best food of any kind, generally speaking, is cooked here in the United States.” [19:55]

–Andrew Zimmern on Food Talk with Mike Colameco

“One of the oldest wineries in the world is in Mexico.” [40:30]

–Laurence Speiwak on Food Talk with Mike Colameco

Episode 19: Bill Telepan
00:59:36
2017-09-23 00:35:27 UTC 00:59:36
Episode 19: Bill Telepan

This week on Food Talk, Mike brings in Bill Telepan, Chef and Owner of Telepan and Telepan Local. Bill describes his experience at culinary school and his exciting introduction into the restaurant industry, working at such restaurants as Le Cirque, Gotham Bar and Grill, and more. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Obey City for today’s music.

Image from NY Restaurant Insider

“We wanted it to be a restaurant that people walked into and left happier than they were.” [37:30]

–Bill Telepan on Food Talk

“Wine under examination I think yields great, great pleasure.” [57:30]

–Mike Colameco on Food Talk

Episode 18: Dan Silverman & Shane McBride
01:01:38
2017-09-23 00:35:27 UTC 01:01:38
Episode 18: Dan Silverman & Shane McBride

This week on Food Talk with Mike Colameco, Mike interviews Dan Silverman, Executive Chef
at The Regency Bar & Grill at Loews Regency Hotel. Mike and Dan talk about how much the restaurant industry has changed over the past 30 years, and how After the break, we’re joined by Shane McBride, Corporate Executive Chef for Keith McNally at Balthazar NY, Balthazar London,
Minetta Tavern, Shillers and the soon to open Cherche Midi. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Dead Stars for today’s music.

Image from Regency Bar and Grill Image from JamesBeard.org

“I kind of like food to just taste like food and look like food.” [24:00]

“It’s in those mistakes that you learn how to cook…You learn by repetition, you really do.” [31:10]

Dan Silverman on Food Talk with Mike Colameco

Episode 17: Lauren DeSteno & Ayesha Nurdjaja
00:59:44
2017-09-23 00:35:27 UTC 00:59:44
Episode 17: Lauren DeSteno & Ayesha Nurdjaja

This week on Food Talk, Mike interviews some fantastic women chefs working in New York. First we hear from chef de cuisine Lauren DeSteno of Marea, and Italian restaurant on the southern end of Central Park. Later, we’re joined in the studio by chef Ayesha Nurdjaja of Red Gravy in Brooklyn. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from Williams Sonoma [Williams Sonoma promotional coupons.] Image from Insatiable Critic

“I had wanted to go to culinary school for so long that every second was the best moment I’ve ever had.” [19:45]

“No one’s coming into this industry to make money, I mean let’s be honest.” [25:45]

Lauren DeSteno on Food Talk with Mike Colameco

Episode 16: Susan Reid, Chipotle, & Maison Premiere
01:01:12
2017-09-23 00:35:27 UTC 01:01:12
Episode 16: Susan Reid, Chipotle, & Maison Premiere

On this week’s Food Talk, Mike packs 3 great interviews into the hour. First, we hear from baker, writer, and teacher, Susan Reid of King Arthur Flour, for some great spring baking tips. Next, Mike speaks with Chris Arnold, the Communications Director of Chipotle, to discuss their commitment to using locally grown produce and naturally raised animals. After the break, we’re joined in the studio by Josh Boissy and Ben Crispin, owners of Maison Premiere in Brooklyn. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from Time Out New York

“You can come for a pint of beer and leave, or you can come for a tasting menu and spend three hours there.” [50:15]

Ben Crispin on Food Talk with Mike Colameco

“I love people in brooklyn, but they don’t spend money like people in manhattan.” [55:45]

Josh Boissy on Food Talk with Mike Colameco

Episode 15: Marco Canora
00:59:56
2017-09-23 00:35:27 UTC 00:59:56
Episode 15: Marco Canora

This week on Food Talk, Mike brings in Marco Canora, chef and owner of Hearth and Terroir in Manhattan. Mike and Marco talk about the ways in which they have seen the restaurant industry change over the last 30 years. Later, Marco tells us why he appreciates having set menu items that stay around for years. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from Village Voice

“The evolution of a restaurant is not something that you can push through, it just kind of happens naturally.” [8:40]

“I want to find a way to incentivize people to unplug and turn of their phones.” [55:00]

Marco Canora on Food Talk with Mike Colameco

Episode 14: Ellie Krieger
01:02:13
2017-09-23 00:35:27 UTC 01:02:13
Episode 14: Ellie Krieger

This week on Food Talk with Mike Colameco, Mike brings in nutritionist Ellie Krieger to discuss diet and exercise. Mike tells us his own story and explains how changing his diet had such great effects on his health and well-being. Later, Ellie sets the record straight about what eating healthy really means, and tells us how she worked through the recipes in her new book, to make sure that they could all be completed in 30 minutes or less. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from Celebrity Health Minute

“I realized that I could continue to enjoy food but do it in a healthy way.” [11:50]

“Sometimes it needs a little sweetener to taste good, and that’s fine!” [23:10]

“If you really pay attention to your taste, and you have just enough until your taste buds are fulfilled, you’ll eat much less.” [49:00]

Ellie Krieger on Food Talk with Mike Colameco

Episode 13: Seafood with Kerry Heffernan & Lou Rozzo
01:00:18
2017-09-23 00:35:27 UTC 01:00:18
Episode 13: Seafood with Kerry Heffernan & Lou Rozzo

This week on Food Talk with Mike Colameco, Mike talks seafood. Kerry Heffernan joins us in the studio to tell us about the trends in which fish are being caught, and how many fisherman are finding loopholes around fishing laws. Later, Mike talks to Lou Rozzo of F. Rozzo and Sons about what it’s like to supply fish for hundreds of restaurants across New York City. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from KerryHeffernan.com Image from F Rozzo and Sons

“There are a lot of big fish being caught, but that’s because there aren’t a lot of small fish.” [14:10]

“If striped bass weren’t on restaurant menus, they would have much fewer places to sell them.” [15:55]

Kerry Heffernan on Food Talk with Mike Colameco

“I fly fish in from all over the world, but…dealing with local fisherman is a wonderful thing.” [48:00]

“That’s gotta be one of the most difficult things to do is skin a bushel of live eels.” [58:20]

Lou Rozzo on Food Talk with Mike Colameco

Episode 12: Craig Mayes & Roger Dagorn
00:59:34
2017-09-23 00:35:27 UTC 00:59:34
Episode 12: Craig Mayes & Roger Dagorn

This week on Food Talk with Mike Colameco, Mike interviews Craig Mayes, executive director of NYC Rescue. Craig tells us all about the organization, which provides hope, food, and shelter to the homeless of New York. Then, Mike brings in the “Yoda of sommeliers”, Roger Dagorn to the studio, who tells us all about the job of being a sommelier, as well as how he brought sake into the wine world. This program has been sponsored by Cento, King Arthur, and Colavita. Today’s music provided by Brothers NYC.

“That’s what the wine world is about, it’s about passion.” [26:25]

“People are looking for the interesting. They don’t want the ordinary anymore.” [39:10]

Roger Dagorn on Food Talk with Mike Colameco.

Episode 11: GianFranco Sorrentino & Chateau Coutet
01:03:29
2017-09-23 00:35:27 UTC 01:03:29
Episode 11: GianFranco Sorrentino & Chateau Coutet

Originally from Naples, Italy, GianFranco Sorrentino carries over 30 years of experience in restaurant management, some of these include Quisitana Hotel in Capri, Dorchester Hotel in London, Four Seasons Hotel in Tokyo, Bice Restaurant in New York, and The Leopard at Des Artistes, in the New York landmark the Hotel des Artistes. In September 2001 he opened  il gattopardo, with his wife Paula Bolla Sorrentino and his talented Executive Chef Vito Gnazzo. On today’s episode of Food Talk with Mike Colameco, we hear from GianFranco himself as he talks about the restaurant industry and staying true the culture of restaurants and Italian roots.

Aline Baly is in the studio to talk about Chateau Coutet, a sweet wine from the Sauternes-Barsac appellation located in Barsac, in the southern part of France’s Bordeaux vineyards. Château Coutet is one of the oldest Sauternes producing vineyards, and is described as a “twin” of Barsac’s other Premier cru estate, Château Climens. On today’s episode, they discuss the changing culture of wine, and how Chateau Cotet uses social media as a form of communicating with the new generation of wine drinkers.

This program has been sponsored by Cento, King Arthur Flour, and Colavita.





“When we thought about the restaurant, we wanted to do a southern italian cuisine.”

GianFranco Sorrentino on Food Talk with Mike Colameco

Episode 10: Female Pastry Chefs
01:00:34
2017-09-23 00:35:27 UTC 01:00:34
Episode 10: Female Pastry Chefs

This week on Food Talk, Mike Colameco brings in two female pastry chefs. First is Allison Robicelli, owner of Robicelli’s. The two discuss some ridiculous trends that are popping up in food culture. Then, Allison tells us about her struggles with keeping her cupcake shop afloat throughout a struggling economy. After the break, we’re joined by Heather Bertinetti, who tells us about her experiences working as a chef at restaurants throughout the city. This program has been sponsored by Cento, Colavita, King Arthur Flour. Music provided by Brothers NYC.

Image from Amazon Image from Amazon

“It’s up to us to preserve our culture and our heritage.” [22:55]

“Cake is something that makes you feel better. It’s the prozac of food.” [28:30]

Allison Robicelli on Food Talk with Mike Colameco

“We really stick together as pastry women.” [41:00]

“You have to have your staff on your side, that’s the most important thing.” [44:30]

Heather Bertinetti on Food Talk with Mike Colameco

Episode 9: Food Writing & Jewish Cooking
00:58:10
2017-09-23 00:35:27 UTC 00:58:10
Episode 9: Food Writing & Jewish Cooking

This week on Food Talk with Mike Colameco, Mike brings in Holly Hughes, the editor of Best Food Writing to discuss some specific writing in her book. After the break, Mike is joined by Gabriella Gershonson to talk about the emergence of new Jewish Cooking. This program has been sponsored by Cento, Colavita, King Arthur Flour. Music provided by Brothers NYC.

Image from Amazon

“Brisket is really the hallmark of mom’s cooking – even more than matzoh ball soup.” [44:10]

“It’s a very fertile moment for Jewish food of all varieties.” [45:10]

Gabriella Gershonson on Food Talk with Mike Colameco

Episode 8: Saul’s Restaurant, Andrew Dornenburg & Karen Page
01:00:13
2017-09-23 00:35:27 UTC 01:00:13
Episode 8: Saul’s Restaurant, Andrew Dornenburg & Karen Page

This week on Food Talk with Mike Colameco, Mike brings in a few great guests. First, Chef Saul Bolton talks about restaurant history in Brooklyn, and about opening his first restaurant here. After the break, Mike brings in Andrew Dornenburg and Karen Page to discuss food and wine pairings, as well as the books that this couple has written on the subject. This program has been sponsored by Cento, Colavita, and King Arthur.

Photo from Saul’s Restaurant

“[Working as a young chef is] a very different thing when you’re at the age where you can sacrifice every other aspect of your life.” [31:40]

Chef Saul Bolton on Food Talk

“You can get a lot of great wines, like a Bonarda from Argentina, for $15!” [46:50]

Andrew Dornenburg on Food Talk

Episode 7: Ramen with George Kao of Sun Noodle
01:00:19
2017-09-23 00:35:27 UTC 01:00:19
Episode 7: Ramen with George Kao of Sun Noodle

This week on Food Talk with Mike Colameco, Mike is delving into the art of ramen. Joining Mike in the studio is George Kao of Sun Noodle! Tune into this episode to hear George talk about the origins of ramen in China, and how it became known as a Japanese staple. Learn how Sun Noodle manufactures their noodles by replicating traditional conditions through water and flour quality. Why does ramen have such a mixed reputation in the United States? Learn why education is so important for chefs looking to make ramen, and how the soups differ from region to region in Japan. This program has been sponsored by Cento, King Arthur Flour, and Colavita. Music by Pamela Royal.




“Anytime you make something of quality, you want to make in small-batches. You have more control that way. You’re essentially making everything by hand.” [21:50]

“Flour is the crux of this conversation. Sourcing good flour is the heart and soul of our business.” [23:30]

“I think as humans, there’s something that strikes a chord in our DNA when we eat something that’s caramelized and charred.” [38:40]

George Kao on Food Talk with Mike Colameco

Episode 6: Susan Reid & Kerry Coughlin
01:00:46
2017-09-23 00:35:27 UTC 01:00:46
Episode 6: Susan Reid & Kerry Coughlin

This week on Food Talk with Mike Colameco, Mike is talking baking and sustainable seafood with Susan Reid of King Arthur Flour and Kerry Coughlin of the Marine Stewardship Council. Tune into this program to hear Mike and Susan talk about ideal recipes for the upcoming ‘Thankgivinnukah’ holiday. Find out the best ways to keep your pie crusts tender and flaky! Later, Mike chats with Kerry about the audits conducted by the Marine Stewardship Council, and how they ensure sustainability through scientific methodology. American fisheries were built around cod; is there a way to harvest the whitefish without depleting populations? Tune in to learn how the Marine Stewardship Council rates and manages bycatch, and find out what large corporations helped forward the sustainable seafood movement by promoting Marine Stewardship Council certifications. This program has been sponsored by Cento, King Arthur Flour, and Colavita. Music by Dead Stars.




“You want two adjectives when it comes to pie crust: tender and flaky.” [15:05]

Susan Reid on Food Talk with Mike Colameco

“The Marine Stewardship Council has developed, with the help of hundreds of scientists, a methodology to determine the sustainability of wild-capture fisheries.” [24:45]

“Almost every type of fishing can result in bycatch.” [45:00]

Kerry Coughlin on Food Talk with Mike Colameco

Episode 5: Dana Bowen & Edward Behr
01:02:37
2017-09-23 00:35:27 UTC 01:02:37
Episode 5: Dana Bowen & Edward Behr

How do food magazines reinvent Thanksgiving every year? This week on Food Talk with Mike Colameco, Mike invites food writer Dana Bowen into the studio. Tune into this program to hear about Dana’s initial interest in food writing after working in restaurants. Learn about Dana’s storied history writing for publications such as Saveur, The New York Times, and now Every Day with Rachael Ray! How does Dana recommend cooking a turkey? Is Thanksgiving a time to experiment with ingredients and cooking techniques? Later, Mike reviews a few of his new favorite Downtown restaurants, both of which feature small plates! Later, famed food writer Edward Behr stops by the program to discuss his fifty favorite foods! His books include The Artful Eater and The Art of Eating Cookbook: Essential Recipes from the First 25 Years. Edward is also the editor and publisher of a quarterly food magazine, The Art of Eating. Find out what makes anchovies so unique and irresistible, learn how to store mushrooms, and hear why cabbage is serially underrated. This program has been sponsored by Cento, King Arthur Flour, and Colavita. Music by The California Honeydrops.




“The way that people are cooking now is that they’re looking for ideas as opposed to straight-ahead recipes.” [20:20]

Dana Bowen on Food Talk with Mike Colameco

Episode 4: Michael Rogak & Andy Ricker
01:02:51
2017-09-23 00:35:27 UTC 01:02:51
Episode 4: Michael Rogak & Andy Ricker

This week on Food Talk with Michael Colameco, host Michael Colameco welcomes Michael Rogak, owner of JoMart Chocolates in Brooklyn, NY, and Andy Ricker, owner and executive chef at Pok Pok, in Oregon and New York. On the first segment, Michael explains the task and art of making chocolates from scratch, which he has been doing since 1946. Learn from the expert candy-maker himself on this episode! After the break, Andy Ricker joins the conversation to talk about finding an inspiration with thai food, how he received the opportunity to open Pok Pok, and his latest book, Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand. Learn more from the award-winning chef that is making headlines with his signature dishes today! This program has been sponsored by Cento, King Arthur Flour, and Colavita.



source: brooklynglutton.com

“I have super dedicated people, who have been with my for years. It’s family. And that includes my staff, and my customers, and I can’t do anything without them.” [21:00]

Michael Rogak on Food Talk with Michael Colameco

“There’s so much opportunity here in New York. But getting yourself a solid crew together to open, it’s crazy.” [1:00:40]

Andy Ricker on Food Talk with Michael Colameco

Episode 3: Alice Feiring & Anthony Giglio
00:59:48
2017-09-23 00:35:27 UTC 00:59:48
Episode 3: Alice Feiring & Anthony Giglio

Welcome to Food Talk with Michael Colameco! On today’s first segment, Michael speaks with Alice Feiring, who is a wine writer that has been published in multiple publications, such as the New York Times, New York Magazine, San Francisco Chronicle, and more. She has also won a James Beard award for a wine piece in the New York Times business section. Her wine newsletter, titled The Feiring Line, has been rated highly among America’s leading wine blogs, and contains in depth information about multiple wines on the market today. On today’s episode, hear Alice talk more about Georgian wine, The Feiring Line, orange, and more! Later, hear from Anthony Giglio, is one of the most entertaining wine and spirits authorities on the planet. Anthony is a writer, educator and raconteur who motivates countless wine drinkers to trust their own tastes and simply relax the rules. Together, Michael and Anthony taste a variety of wines on the show – hear them talk about the specific characteristics of each one, and where you can find a bottle near you. This program has been sponsored by Cento, King Arthur Flour, and Colavita.




“When making wine – it’s really all about commitment.” [14:10]

Alice Feiring on Food Talk with Mike Colameco

“You don’t need to teach them wine-making, but you can teach them how to polish it.” [55:10]

Anthony Giglio on Food Talk with Mike Colameco

Episode 2: Michael Ruhlman
00:55:21
2017-09-23 00:35:27 UTC 00:55:21
Episode 2: Michael Ruhlman

Michael Ruhlman joins host Mike Colameco in the studio today to share with us some amazing food recipes, including the addition of schmaltz, a rich fat that can be used in many delicious dishes. An author, food writer, home cook, and entrepreneur, Michael Ruhlman has been committed to changing the way people think about their food through books in collaboration with American chefs. His latest book, The Book of Schmaltz, acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke, and kreplach, and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat. Find out how to make a great chopped liver dish in your home, or simply pick up Michael’s latest book, The Book of Schmaltz, today! Lastly, Mike finishes the show off with a great recipe for applesauce. This program has been brought to you by Cento and King Arthur.



“Fat doesn’t make us fat, eating too much makes us fat. We have to revise the way we think about food, and start cooking ourselves.”

“Schmaltz is something that you can only really make at home, and it combines the flavors of roasting, chicken, and browning.” [23:00]

Michael Ruhlman on Food Talk with Mike Colameco

Episode 1: Mushrooms & Preserving with Eugenia Bone
01:01:29
2017-09-23 00:35:27 UTC 01:01:29
Episode 1: Mushrooms & Preserving with Eugenia Bone

Welcome to the debut episode of Food Talk with Mike Colameco on the HeritageRadioNetwork.org! Who is Mike Colameco? Mike attended the Culinary Institute of America. He has worked as a chef in numerous NYC Restaurants including such legends as “Tavern on the Green” and “Windows on the World”. After working in various restaurants he purchased a cafe in Maplewood, New Jersey. This week, Mike is joined in the studio by Eugenia Bone of the New York Mycological Society to talk mushrooms and foraging. Find out how to approach mushroom foraging, and how to avoid eating poisonous mushrooms. Tune into this program to learn more about different types of pickling, and why Eugenia is such a fan of preserving foods. Do pickled products help with digestion? How can you can tuna at home? Find out all of this and more on the first episode of Food Talk with Mike Colameco! Today’s program has been brought to you by Cento and King Arthur.



“For me, canning, pickling, and preserving are ways to have good, fast food during the winter. Everything I do is based upon gluttony… What I eat a lot, I can a lot.” [14:35]

Eugenia Bone on Food Talk with Mike Colameco

Episode 115: Piora, Ferrara, and Veggiecation
01:01:07
2017-12-19 14:30:15 UTC 01:01:07
Episode 115: Piora, Ferrara, and Veggiecation

This week on Food Talk with Mike Colameco, Mike is joined by "sommelier with a punk rock past" Christina Fuhrman, Wine & Service Director at Piora in New York's West Village, Ernest Lepore of the famous Italian bakery Ferrara, and Lisa Suriano, founder and CEO of Veggiecation, which promotes and educates communities on the health benefits of vegetables and how to prepare them in simple, unique, affordable, and most importantly, delicious ways.

Episode 114: Long Island Wine, pt. 2
01:01:10
2017-12-19 14:30:15 UTC 01:01:10
Episode 114: Long Island Wine, pt. 2

On this week's Food Talk with Mike Colameco, Mike revisits the Long Island wine country via a selection of single-style-focused vineyards.

Episode 113: Long Island Wine
00:52:31
2017-12-19 14:30:15 UTC 00:52:31
Episode 113: Long Island Wine

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Kelly Koch of Macari Vineyards and Alicia Ekeler-Valle of Lieb Cellars to talk about the venerable wine country of...Long Island, New York.

Episode 112: At Balthazar & Lois
01:03:47
2017-12-19 14:30:15 UTC 01:03:47
Episode 112: At Balthazar & Lois

On the season premiere of Food Talk with Mike Colameco, Mike first welcomes Shane McBride, Executive Chef of Balthazar, and Reggie Nadelson, author of the new book At Balthazar: The New York Brasserie at the Center of the World. Having covered restaurants and food for decades on both sides of the Atlantic, Nadelson recounts the history of the French brasserie, and how Keith McNally reinvented the concept for New York City.

After the break, Phoebe Connell and Nora O'Malley talk about their adjacent beer store, wine store, and wine bar on Avenue C (aka Loisaida Avenue) in Alphabet City.

Episode 111: Weed Talk
00:59:04
2017-12-19 14:30:15 UTC 00:59:04
Episode 111: Weed Talk

On the season finale of Food Talk with Mike Colameco, it's a 4/20 celebration (mostly), featuring Cheri Sicard, an LA-based cookbook author and frequent High Times edibles columnist, John Whiteman of Wana Edibles in Colorado, baker Peggy Moore of Love's Oven in Colorado, and Bill Samuels, Jr., Chairman Emeritus of Maker's Mark. Also sitting in is mystery guest co-host "Henry" aka Daniel Sklaar of Fine and Raw chocolates.

Episode 110: Chambers Street Wines
01:00:44
2017-12-19 14:30:15 UTC 01:00:44
Episode 110: Chambers Street Wines

This week on Food Talk with Mike Colameco, the full hour goes to father and son David and Eben Lillie of Chambers Street Wines, one of Mike's favorite wine stores on planet Earth.

Chambers Street Wines has been selected as one of the first recipients of the Slow Food NYC Snail of Approval, for its contributions to the quality, authenticity and sustainability of the food we eat and the beverages we drink in the city of New York.

Episode 109: El Internacional and Perelandra
01:01:51
2017-12-19 14:30:15 UTC 01:01:51
Episode 109: El Internacional and Perelandra

On this week's episode of Food Talk, host Mike Colameco is joined by artist and restauranteur Antoni Miralda, former owner of iconic restaurant El Internacional in Tribeca, and certified dietitian-nutritionist Allison Buckingham of Perelandra Natural Food Center.

Episode 108: Giovanni Colavita & Jerry Turci
00:54:04
2017-12-19 14:30:15 UTC 00:54:04
Episode 108: Giovanni Colavita & Jerry Turci

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Giovanni Colavita of Colavita Olive Oil and Jerry Turci of Jerry's Homemade in Englewood, New Jersey. Tune in to hear them discuss last fall's poor olive harvest in Italy, skyrocketing real estate costs in New York, the olive oil production process, and more!

Episode 107: Bob Holmes and Ben Goldfarb
01:02:08
2017-12-19 14:30:15 UTC 01:02:08
Episode 107: Bob Holmes and Ben Goldfarb

In the first half of this week's Food Talk with Mike Colameco, Mike is joined via phone by Bob Holmes, a New Scientist magazine correspondent, PhD in evolutionary biology, passionate home cook, and Slow Food Canada member. Bob is also the author of the forthcoming book Flavor: The Science of Our Most Neglected Sense.

After the break, Mike sits down with Ben Goldfarb of the Food and Environment Reporting Network (FERN) to discuss his article The Deliciously Fishy Case of the "Codfather" which was published by Mother Jones.

Episode 106: Fred Dex, Master Sommelier
01:00:33
2017-12-19 14:30:15 UTC 01:00:33
Episode 106: Fred Dex, Master Sommelier

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Fred Dex, one of only 210 Master Sommeliers in the world, and the only one holding that honor in the Carolinas. Fred spent fifteen years in New York City working in some the the top gastronomic and wine savvy temples in the city. In 2013, Fred relocated with his family to the Triangle, a region in the Piedmont of North Carolina, to continue building his consulting business around the region’s burgeoning food and wine scene.

Episode 105: Victoria James and Lyle Railsback
01:01:36
2017-12-19 14:30:15 UTC 01:01:36
Episode 105: Victoria James and Lyle Railsback

This week on Food Talk with Mike Colameco, sommeliers Victoria James and Lyle Railsback join Mike in studio to talk about wine. Victoria became certified as a sommelier with the Court of Master Sommeliers in 2012 when she was just twenty and won the Ruinart Sommelier Competition and Best Sommelier of the Languedoc Roussillion Competition. Sales manager of Kermit Lynch Wine Importers, Lyle is a wine expert leading regional sales of a terrific portfolio of Italian and French wines.

Episode 104: Whisky Live & Rouge Tomate
01:03:10
2017-12-19 14:30:15 UTC 01:03:10
Episode 104: Whisky Live & Rouge Tomate

On a brand new episode of Food Talk with Mike Colameco, we first dial up Dave Sweet, Chicago-based director of the Whisky Live events that promote the drink around North America.

After the break, Mike is joined in the studio by Pascaline Lepeltier and Andy Bennett – master sommelier and executive chef, respectively – of Rouge Tomate in Chelsea.

Episode 103: Oil, Cheese, and Truffles
01:08:58
2017-12-19 14:30:15 UTC 01:08:58
Episode 103: Oil, Cheese, and Truffles

First up on this week's episode of Food Talk with Mike Colameco is Stanton Barrett, a professional stock car driver and Hollywood stuntman. He is also the president of Ojai Energetics, an ethics-driven health and wellness lifestyle company specializing in CBD hemp oils.

Up next is Alice Loubaton of Loubaton Imports LLC to talk about Cheese Week in New York, which takes place February 21 through 26. Some of the scheduled events include wine and cheese tastings organized by The French Cheese Board (for more information and to make a reservation email cheesesoffrance@thebaddishgroup.com), and a special 4-course Winemaker Dinner on Monday, February 27 at Madison Bistro (for reservations, call 212-447-1919).

Finally, Mike is joined by Ian Purkayastha, founder of Regalis Foods, New York City's leading importer of fresh truffles, rare foraged edibles, caviar, and other delicacies. He is also the author of the book Truffle Boy: My Unexpected Journey Through the Exotic Food Underground, tracing his career from foraging for mushrooms in his small hometown in Arkansas, to becoming a force in the world of fine dining.

Episode 102: Dinner, Cheese, and Chocolate
01:03:41
2017-12-19 14:30:15 UTC 01:03:41
Episode 102: Dinner, Cheese, and Chocolate

On a packed episode of Food Talk with Mike Colameco, Mike first sits down with Andrew Tarlow and Anna Dunn, co-authors of Dinner at the Long Table, followed by a cheese tasting with Michele Buster of Forever Cheese. And after the break, Daniel Sklaar talks about his conscious confections at Fine & Raw Chocolate.

Episode 101: Ryan Sutton of Eater
01:02:35
2017-12-19 14:30:15 UTC 01:02:35
Episode 101: Ryan Sutton of Eater

For his ninth appearance on Food Talk with Mike Colameco, Eater's Ryan Sutton gets the full hour to dish with Mike about the latest happenings in the New York restaurant scene, the usefulness (or lack thereof) of the Michelin guidebooks, discrimination against curly fries, and more!

Episode 100: Wine and Cheese with Hristo Zisovski
01:01:17
2017-12-19 14:30:15 UTC 01:01:17
Episode 100: Wine and Cheese with Hristo Zisovski

On the 100th episode of Food Talk with Mike Colameco, Mike is joined by Hristo Zisovski, wine director for the Altamarea Group. Tune in to hear them sample a spread of Bordeaux, Burgundy, Chablis and, of course, cheese.

Episode 99: Megan McClune of Domaine Jessiaume and Chef Andrew D'amico of Nice Matin
01:02:56
2017-12-19 14:30:15 UTC 01:02:56
Episode 99: Megan McClune of Domaine Jessiaume and Chef Andrew D'amico of Nice Matin

This week on Food Talk with Mike Colameco, Mike is joined in studio by Meghan McClure of Chateau Jessiaume and Chef Andrew D'amico of Nice Matin. Meghan tells us details about the joys and challenges of producing wine in Burgundy, France, while Chef D'amico shares a bit of his vast experience working as a chef and managing restaurants in NYC.

Episode 98: Dr. Mark Tamplin, Chef Suvir Saran, and Cheesemonger Cara Warren
01:03:07
2017-12-19 14:30:15 UTC 01:03:07
Episode 98: Dr. Mark Tamplin, Chef Suvir Saran, and Cheesemonger Cara Warren

On the season finale of Food Talk with Mike Colameco, Mike is joined by Dr. Mark Tamplin, co-author of The Food Safety Book: What You Don't Know Could Kill You, Top Chef Master Suvir Saran, and cheesemonger Cara Warren.

Episode 97: Savio Soares & Erin Healy
01:01:32
2017-12-19 14:30:15 UTC 01:01:32
Episode 97: Savio Soares & Erin Healy

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Savio Soares of Savio Soares Selections, a wine wholesaler and importer in Dumbo, Brooklyn.

After the break, Erin Healy talks about the wine list at Jean-Georges, where she works as the sommelier, and conducts a blind tasting with Mike.

Episode 96: Abe Conlon and the Fat Rice Cookbook
00:43:26
2017-12-19 14:30:15 UTC 00:43:26
Episode 96: Abe Conlon and the Fat Rice Cookbook

This week on Food Talk with Mike Colameco, Abe Conlon is on the phone from Chicago to talk about the new book he co-authored with his business partner Adrienne Lo, The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau. With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice.

Episode 95: Fuchsia Dunlop & Alice Feiring
01:04:01
2017-12-19 14:30:15 UTC 01:04:01
Episode 95: Fuchsia Dunlop & Alice Feiring

In the first half of this week's Food Talk, Mike chats with Fuchsia Dunlop, an English writer and cook who specializes in Chinese cuisine. She was an East Asian analyst at the BBC World Service, and was the first westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, Sichuan, China. Her latest book is Land of Fish and Rice: Recipes from the Culinary Heart of China.

After the break, Alice Feiring is back in the studio to talk about natural wines and the recent RAW Wine Fair in Brooklyn.

Episode 94: Jeff Harding of the Waverly Inn
00:42:04
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Episode 94: Jeff Harding of the Waverly Inn

This week on Food Talk with Mike Colameco, Mike is joined by Jeff Harding, beverage director and sommelier for the Waverly Inn.

Harding has worked in the hospitality industry for more than 20 years, as a server and bartender with such chefs at Daniel Boulud and Norman van Aken. Harding got his start in the hospitality industry working as a server at van Aken’s a Mano in Miami Beach, and it was during this time that he first discovered that food and wine culture was a reflection of history, geography, and regional culture. A move to New York, and too many years bartending at the B Bar in Manhattan’s East Village, encouraged Harding to pursue sommelier training at the American Sommelier Association and beverage management positions.

He currently writes a regular column about wine for StarChefs.com, and is the beverage director at the Waverly Inn.

Episode 93: Virgilio Martinez
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Episode 93: Virgilio Martinez

This week on Food Talk with Mike Colameco, Mike is joined by the acclaimed Peruvian chef Virgilio Martinez, whose restaurant Central is currently ranked #4 on the World’s 50 Best list and #1 in Latin America. He has also written a book (also called Central) which follows the restaurant’s innovative tasting menu, where Martinez’s dishes are organized by the altitudes of Peru, demonstrating the biodiversity of his native land—from below sea level in the Pacific Ocean to the peaks of the Andes and beyond. Motivated by a curiosity and interest in conveying the complexity of his land, Martinez creates elaborate dishes made from previously unknown ingredients and elevates Peruvian cuisine to new heights.

Episode 92: Jenny Lefcourt & Aurelio Montes
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Episode 92: Jenny Lefcourt & Aurelio Montes

This week on Food Talk, Mike Colameco speaks with Jenny Lefcourt of and Aurelio Montes. Jenny – of natural wine importers Jenny & François Selections – first discovered wine in Paris (of all places!) before deciding to make a career in it. Then Aurelio Montes jumps in to tell us about his vintage's natural wines, in Chile.

Episode 91: Patrick Cappiello & Karen Stabiner
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Episode 91: Patrick Cappiello & Karen Stabiner

In the first half of this week's Food Talk, Mike is joined by Patrick Cappiello, the Operating Partner and Wine Director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes "La Paulée", and Wine Columnist for Playboy Magazine.

After the break, Mike is joined by Karen Stabiner, the author of Generation Chef, which follows a young chef as he opens his first restaurant, and chronicles the upheaval in that riskiest of businesses. Karen has written ten previous books, was a founder of an alternative newspaper in Santa Barbara, California, and teaches reporting, feature writing and food journalism at the Columbia University Graduate School of Journalism.

Episode 90: Tia Keenan & Ryan Sutton
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Episode 90: Tia Keenan & Ryan Sutton

This week on Food Talk with Mike Colameco, Mike is joined in the studio by Tia Keenan, a New York City-based cook, cheese specialist, writer and food stylist. Tia has worked on a broad range of creative, food-based projects, from concept development for Walt Disney and Bien Cuit Bakery, to restaurant and retail programs for Murray’s Cheese and Lucy’s Whey. Her new book is titled The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude.

Also in the studio is Ryan Sutton, chief food critic for Eater NY, discussing his latest reviews of Le Coucou, Olmsted, and Emmy Squared.

Episode 89: Kush Bottles, Molyvos, and Stett Holbrook
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Episode 89: Kush Bottles, Molyvos, and Stett Holbrook

First up on this week's Food Talk, Mike speaks with Nick Kovacevich, co-founder & CEO of Kush Bottles. Founded in 2010, their mission is to provide innovative packaging solutions for dispensaries, growers, retail shops, and consumers throughout the legal cannabis industry.

After a break, we return with Kamal Kouiri, the general manager and wine director of Molyvos in Manhattan's Midtown West. One of New York’s most beloved Greek restaurants since its opening in 1997, Molyvos has won numerous awards, including Wine Enthusiast’s “100 Best Wine Restaurants” in 2015 and 2016 as well as making their “Five Best Wine Bars in New York City.”

Finally, Mike is joined by Stett Holbrook, editor of Bohemian, an alternative weekly in Santa Rosa, California. He is also a contributor to the Food & Environment Reporting Network (FERN), and has written a piece on new resorts and vineyards in the Napa Valley that are threatening the region's water supplies.

Episode 88: Bérénice Lurton and Sahra Vang Nguyen
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Episode 88: Bérénice Lurton and Sahra Vang Nguyen

This week on Food Talk, Mike Colameco speaks with Bérénice Lurton, owner of Château Climens in Bordeaux. Along with a handful of siblings and cousins, she is part of a group of 12 wine producers, bringing together twenty estates in Bordeaux and beyond, to form a joint association of "Lurton wine."

After the break, Mike is joined in the studio by Sahra Vang Nguyen, an artist, writer, speaker, entrepreneur, and creative producer currently based in Brooklyn, New York. She is also the Head Creative + Communications Manager for Lucy's Vietnamese Kitchen in Bushwick. Within the first nine months of its existence, Lucy's won "Best Vietnamese Restaurant" by popular vote in the Epoch Times culinary contest, and has been featured in The New York Times, Time Out New York, Zagat, VICE, and more.

Episode 87: Cannabis Cocktails with Warren Bobrow, and Ryan Sutton of Eater
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Episode 87: Cannabis Cocktails with Warren Bobrow, and Ryan Sutton of Eater

Mike Colameco is back from Champagne with a new episode of Food Talk!

Joining him in the first half of this week's show is Warren Bobrow, a mixologist, chef, and writer known as the Cocktail Whisperer. His latest book is Cannabis Cocktails, Mocktails and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations.

After the break, Ryan Sutton of Eater is back to talk restaurant reviews, (no) tipping, wine, and more.

Episode 86: Alice Feiring, Ana Diogo, and Richie Allen
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Episode 86: Alice Feiring, Ana Diogo, and Richie Allen

This week on Food Talk with Mike Colameco, writer and natural wine advocate Alice Feiring returns to the show to talk about chemical farming, growing grapes with very little rain, the Natural Wine Award at Vinitaly, and more.

After the break, Mike is joined by winemakers Ana Diogo-Draper of Artesa Vineyards & Winery and Richie Allen of Rombauer Vineyards.

Episode 85: Chartiy, Chocolate & Wine: City Meals on Wheels, Mary Gorman-McAdams & Michael Rogak
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2017-12-19 14:30:15 UTC 01:01:50
Episode 85: Chartiy, Chocolate & Wine: City Meals on Wheels, Mary Gorman-McAdams & Michael Rogak

Charity, Chocolate and Wine - the perfect spring combination! Enjoy a taste of each on this week's episode of Food Talk with Mike Colameco. He's first joined by Beth Shapiro, Executive of City Meals on Wheels & chef Carolina Bazan, who talk about some of the incredible programs and initiatives happening at the not-for-profit organization that raises private funds to ensure no homebound elderly New Yorker will ever go a day without food or human company. Next, Mary Gorman-McAdams, MW, a New York based Master of Wine joins the show for some wine insights and on air tastings. Finally, chocolate finds its way to the studio by way of Michael Rogak of JoMart Chocolates. He's joined by chocolate co-conspirator Daniel Sklaar.

Episode 84: Tim Sultan and Sandy Walheim
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2017-12-19 14:30:15 UTC 01:03:09
Episode 84: Tim Sultan and Sandy Walheim

On this week's Food Talk with Mike Colameco, Mike is joined in the studio by Tim Sultan, author of the new book Sunny's Nights: Lost and Found at a Bar on the Edge of the World, "an indelible portrait of what is quite possibly the greatest bar in the world—and the mercurial, magnificent man behind it," the late Sunny Balzano.

After the break is winemaker Sandy Walheim from Francis Ford Coppola’s newest winery, Virginia Dare. The brands and tasting room pay homage to two events in American history. Virginia Dare is known as the first English child born in the New World to colonists in 1587. It was also the name of an early winery which operated in North Carolina beginning in 1835.

Episode 83: Jules Aron and Mark Bitterman
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Episode 83: Jules Aron and Mark Bitterman

The first half of this week's Food Talk with Mike Colameco features "healthy bartender" Jules Aron. Based in New York City, Jules is a mixologist, beverage consultant, and green lifestyle expert. For over twelve years she has been tending bar at some of Manhattan’s finest dining establishments, hot spot nightclubs, swanky rooftop bars, and favorite happy hour spots. As a Certified Holistic Health Coach from the Institute of Integrative Nutrition with a background in fitness, yoga, and qigong, she is an avid wellness ambassador, deeply passionate about a healthy, wholesome lifestyle that includes delicious, nutritious foods that fuel the body, mind and spirit(s)!

After the break, Mike is joined in the studio by Mark Bitterman, a food writer and entrepreneur. He is the owner of The Meadow, a boutique that specializes in finishing salts and other products. The Meadow was founded in Portland, Oregon in 2006 and expanded to the West Village in New York City in 2010. Living up to his name, Mark is also the author of Bitterman's Field Guide to Bitters & Amari, a comprehensive handbook on selecting, understanding, mixing, and cooking with bitters.

Episode 82: Chef Bill Telepan and Master Sommelier Hristo Zisovski
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Episode 82: Chef Bill Telepan and Master Sommelier Hristo Zisovski

At the top of today's Food Talk with Mike Colameco, Mike speaks with Chef Bill Telepan of Telepan Restaurant on Manhattan’s Upper West Side. Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy. As the first chef to join the WITS team, Bill has served as a leader of the WITS Cook for Kids program by developing nutritious school menus, training cafeteria workers and teaching culinary and nutrition concepts to students, parents and teachers. In 2009, Bill was honored with a selection to First Lady Michelle Obama’s Chefs Move to School task force and preliminary conferences.

In the second half, Mike is joined in the studio by Hristo Zisovski, an Advanced Sommelier based in New York City. Hristo spent seven years as Chef Sommelier of the three Michelin-starred Jean Georges. Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service. In November 2010, Hristo joined the Altamarea Group at Ai Fiori, and in 2014 he was named one of Food & Wine’s Sommeliers of the Year.

Episode 81: Dwight Furrow and Ryan Sutton
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Episode 81: Dwight Furrow and Ryan Sutton

On this week's episode of Food Talk with Mike Colameco, Mike kicks things off with a phone call to Dwight Furrow, a philosophy professor and author writing on the aesthetics of food and wine. After the break, he is joined in the studio by Ryan Sutton, chief food critic for Eater NY, to talk Jewish delis, David Chang's late night offerings, smoking eels, and more.

Episode 80: Ashley Santoro, Wine Director
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Episode 80: Ashley Santoro, Wine Director

On this week's episode of Food Talk with Mike Colameco, Mike is joined in the studio by Ashley Santoro, the wine director at The Standard East Village, The Standard Café, and Narcissa. In addition to her work at The Standard, Santoro also devotes time to traveling and teaching wine courses. She has been featured in numerous publications including The New York Times and Wine & Spirits Magazine.

Episode 79: Sarah McCrea of Stony Hill Vineyard
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Episode 79: Sarah McCrea of Stony Hill Vineyard

On this week’s episode of Food Talk with Mike Colameco, Mike is joined in the studio by Sarah McCrea of Stony Hill Vineyard in the Napa Valley. They discuss the trials, tribulations, and triumphs of American winemaking in the 20th century and beyond.

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“Instead of following the advice of a few people, I think people are following the advice of people they find who might be like-minded, which means there’s room for so much more to flourish.” [40:50] – Sarah McCrea

 

Episode 78: Korean Food, Cassoulets, and Sommeliers
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Episode 78: Korean Food, Cassoulets, and Sommeliers

This week’s Food Talk with Mike Colameco features a packed menu. First up, Matt Rodbard and Deuki Hong, authors of the new cookbook Koreatown, talk about the staying power of Korean food culture in America. Next, Adam Gopnik of The New Yorker and Peter Hoffman of Back Forty West dish about cassoulet and the evolution of the New York food scene. Last but not least, sommelier Erin Healy of Restaurant Marc Forgione discusses developing her palate and putting her customers first.

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“[Korean food] is not kale.” [21:50] – Matt Rodbard

“[Cassoulet] is cooking beans and meat with what you have.” [35:28] – Peter Hoffman

“Our essential job is not to put in front of someone something that we want them to drink. Our job is to find what they want, and put something in front of them that they like.” [53:20] – Erin Healy

 

Episode 77: Fish and Wine with Bobby Demasco and Savio Soares
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Episode 77: Fish and Wine with Bobby Demasco and Savio Soares

This week on Food Talk, host Mike Colameco sits down with Bobby Demasco and Savio Soares. Bobby Demasco is the owner of Pierless Fish, Brooklyn’s premier fresh seafood purveyor. Savio Soares is the president and founder of wine importer Savio Soares Selections, one of New York’s premier wine importers. Together, they discuss fine wines, Florida imported fish legs, and the best ways to buy fish.

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“Every fisherman thinks their fish is the best, just like every parent thinks their kid is the greatest.” [10:00] – Bobby Demasco

“Natural wine, organic wine, biodynamic wine, has been to me the best that ever happened to the wine world. We are lucky to have that, I think this is so exciting. No other wine is healthier.” [55:10] – Savio Soares

Episode 76: Bianca Miraglia and Simran Sethi
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Episode 76: Bianca Miraglia and Simran Sethi

In the first part of this episode of Food Talk with Mike Colameco, Bianca Miraglia shares about making Uncouth Vermouth through the inspiration of the seasonal plants and botanicals around her.

After the break, Mike is joined by Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love. Simran tells about her personal realization that she was depriving herself of the pleasures of delicious, diverse foods. This led to her writing a book about the importance of experiencing food with all your senses.

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“It’s a very early 16th century style to use just plants that are available, what I’m doing is a very old concept.” [14:45]

–Bianca Miraglia of Uncouth Vermouth on Food Talk with Mike Colameco

 

“We have become more homogenized in everything we’re eating, how we’re treating the soil, in everything we grow, and it’s really compromising our food system… creating something that’s less nutritious and less delicious.” [39:00]

–Simran Sethi on Food Talk with Mike Colameco

Episode 75: David Lillie of Chamber Street Wines
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Episode 75: David Lillie of Chamber Street Wines

Tune in for a brand new episode of _ Food Talk _ as host Mike Colameco is in studio with David Lillie, Partner at Chamber Street Wines.  David received his wine education schlepping cases for 15 years at Garnet Wines, one of NY’s leading discount shops on the Upper East Side. As a buyer and manager he was able to develop his interest in French wines, especially those of the Loire, and Languedoc-Roussillon. His two previous careers, growing apples in Vermont for 4 years and with a jazz orchestra for 15 years, left him with a fanatical dedication to good, inexpensive wine. His heroes in the wine business are Mark Ollivier, Catherine Roussel and Francois Pinon, to name just a few.

Episode 74: James Kent & Nick Morgenstern
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Episode 74: James Kent & Nick Morgenstern

Tune in for a brand new episode of Food Talk as host Mike Colameco is in studio with Chef James Kent of The NoMad and restauranteur Nick Morgenstern. Talking how they came up in the restaurant industry, thoughts on today’s young chef, plus what’s on the horizon, this is a conversation you won’t want to miss!

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Episode 73: Ryan Sutton, Adam Leonti, Jake Dickson & Bill Telepan
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Episode 73: Ryan Sutton, Adam Leonti, Jake Dickson & Bill Telepan

Tune in for this week’s Food Talk as Mike Colameco welcomes to the studio: Ryan Sutton, Adam Leonti, Jake Dickson and Bill Telepan.  Back to chat about the recent NYT Review of Per Se, Ryan discusses his thoughts on the review and what it means in the context of fine dining, plus comments on elevated Mexican cuisine in New York City. Adam Leonti joins next, who is the Executive Chef at The Williamsburg Hotel, opening in 2016 and is responsible for the Brooklyn Bread Lab. Adam and Jeffrey Kozlowski explain that the Brooklyn Bread Lab is a test kitchen to spread the word about responsible grain sourcing, whole grain milling and 100% inclusive flour use (no sifting). Rounding out the show, Bill Telepan and Jake Dickson are in studio discussing the upcoming NYC Chili Fest 2016 taking place on January 31, 2016. Also featuring a great amount of beer, the proceeds from the fest benefit the charity Wellness in Schools.  Click here for tickets!

This program was brought to you by Colavita and Bordeaux.

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Episode 72: Chris Struck & Katie Parla
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Episode 72: Chris Struck & Katie Parla

Ever tried orange wine? Food Talk host Mike Colameco kicks off this week’s show with an in studio wine tasting with Chris Struck of the yet-to-reopen Rouge Tomate.  With conversation centered around the details of Georgian amber wine (also known as orange wine), Chris explains the differences between this variety of wine versus the commonly known red or white along with some personal anecdotes of his wino-related travels.  After the break, Katie Parla, Rome-based food and beverage educator and journalist, joins in studio highlighting the state of eating out in Rome plus how Italian food culture is changing.  Her forthcoming book, Tasting Rome, co-authored with Kristina Gill, will be published by Clarkson Potter in early 2016.

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“These amber wines tend to be more tannic… it is a food wine.” [15:00]

–Chris Struck on Food Talk

“We’re losing something. When people [Italians] talk about their favorite dish they don’t say ‘it’s my mom’s pasta, this is my granny’s pasta’ and I think that’s very telling.” [47:52]

–Katie Parla on Food Talk

 

Episode 71: Victoria James, Saori Kawano & Don Gabor, and Michael Madrigale
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Episode 71: Victoria James, Saori Kawano & Don Gabor, and Michael Madrigale

Food Talk is back for the 2016 radio season and host Mike Colameco sits down with three all-star guests: Victoria James, Saori Kawano & Don Gabor, and Michael Madrigale.

Victoria James started working in restaurants when she was thirteen and fell in love with the industry. When bar tending during
 college she decided to take her first wine course, and the hook was instant! Becoming  a cellar-hand in downtown Manhattan at Harry’s
Cafe and Steak, in 2011 she worked harvest for Michael Terien in
 Sonoma and continued her studies with the American Sommelier 
Association in Viticulture and Vinification as well as Blind Tasting.
 She became certified as a Sommelier with the Court of Master Sommeliers in 2012 and has worked at the likes of Aureole, and is now at Piora in the West Village.

Saori Kawano is the founder and president of Korin Japanese Trading Corp. She moved to New York from Japan in 1978 to pursue her lifelong dream of bringing Japanese knives and tableware into American restaurants and homes. She and Don Gabor co-authored the book “Chef’s Choice,” a collection of mini memoirs, featuring 22 culinary masters telling who and what motivated them to become chefs. They describe early career influences, training, favorite Japanese ingredients, tools, and the pivotal role Japanese food culture has played in their cuisine and professional development.

Michael Madrigale hails from a Philadelphia area family whose five butcher shops and shared love of eating well left their mark. His food-centric Italian-American upbringing clearly prepared him for a life in restaurants. Now Head Sommelier at Bar Boulud, he headed to New York City after graduating from La Salle University with a Bachelor of Science degree in Marketing. Michael initially waited tables while looking for a job that would start him on his career path. At the time, he found himself gravitating toward the wine cellar, eager to learn more about the vintages he was pouring. “I could smell the differences in the wines,” he says.

This show was brought to you by Colavita and Bourdeaux.

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Episode 70: Patrick Capiello, Kevin and Debbie Adey, & Santa Claus
01:02:45
2017-12-19 14:30:15 UTC 01:02:45
Episode 70: Patrick Capiello, Kevin and Debbie Adey, & Santa Claus

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Wrapping up the _ Food Talk _ radio season, Mike Colameco welcomes friend of the show Patrick Cappiello, the Operating Partner and Wine Director of Rebelle and Pearl & Ash restaurants, creator of Renegade Wine Dinner, Chef Sommelier for Daniel Johnnes “La Paulée”, and Wine Columnist for Playboy Magazine to the show for an on-air wine tasting.  After the break, Kevin and Debbie Adey join in studio talking about their new restaurant, Faro, located in Bushwick, Brooklyn.  With a menu highlighting their freshly milled pastas, they also share how they met and why Bushwick is their neighborhood of choice.

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“When it came down to it, we didn’t have the room for the big mixer so I was like, let’s try milling the grain!”

–Kevin Adey on Food Talk

 

Episode 69: Jonathan Wu, Wilson Tang, Ryan Sutton, & Jessica Tom
01:03:08
2017-12-19 14:30:15 UTC 01:03:08
Episode 69: Jonathan Wu, Wilson Tang, Ryan Sutton, & Jessica Tom

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Food Talk is back this week with a brand new episode as Mike Colameco welcomes Chef Jonathan Wu and Wilson Tang talking about their partnership on the new restaurant Fung Tu. With Wilson in charge of the legendary Chinatown staple, Nom Wah Tea Parlor, and Jonathan hot off fine-dining kitchens like Per Se, the duo chat about the 50-seat establishment that houses their own brand of creative and personal interpretations of American Chinese food.  Next up, Mike chats with Ryan Sutton, food critic at Eater about the highs and lows of the 2015 food scene in New York City and detailing his more recent reviews.  Author of the new book, “Food Whore,” Jessica Tom rounds out the show talking about the inspiration behind the book which is full of wit and mouth-watering cuisines, the novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential.  With a fresh movie deal on the books, Jessica and Mike hash out why her generation is all about photogenic, well reviewed food.

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“I wanted to write a novel that was like reading Eater or Grub Street!” [59:30]

–Jessica Tom on Food Talk

 

Episode 68: Alice Feiring, Allesandra Altieri, Michele Brogioni, Vito Gnazzo, & Gianfranco Sorrentino
01:03:18
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Episode 68: Alice Feiring, Allesandra Altieri, Michele Brogioni, Vito Gnazzo, & Gianfranco Sorrentino

This week on _ Food Talk _, host Mike Colameco welcomes guests Alice Feiring, Allesandra Altieri, Michele Brogioni, Vito Gnazzo, and Gianfranco Sorrentino to the studio. Kick off the episode with wine writer Alice Feiring, who explains that “better” means wines made from organic viticulture with nothing added and nothing taken away. Talking to Mike about the recent increase in the cost of wine and the resurgence of Georgian wine, the two go back and forth on their recent favorites.  Allesandra Altieri joins next and is the director of Thomas Keller’s Bouchon Bakery where she oversees the brand’s operations, in addition to leading the kitchen and retail teams nationwide.  Alessandra first joined the Thomas Keller Restaurant Group in 2009 as pastry sous chef at Per Se. During her time, she explains how she quickly to the philosophy and standards of the group while effectively proving to be a leader in the kitchen.  Rounding out the episode, Mike welcomes the team from Il Gattopardo: Chef Michele Brogioni (The Leopard), Chef Vito Gnazzo il Gattopardo, and Gianfranco Sorrentino.

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Episode 67: Mya Jacobson Zoracki, Chef Ivy Stark, & Advanced Sommelier Hristo Zisovski
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Episode 67: Mya Jacobson Zoracki, Chef Ivy Stark, & Advanced Sommelier Hristo Zisovski

Prior to the conception of Feed Your Soul, it’s founder, _ Mya Jacobson Zoracki _, was a Trader on the American Stock Exchange. During her time on Wall Street, she earned a Juris Doctorate degree from Brooklyn Law School. While her days and nights were full, Mya knew there was something more she was destined to accomplish. Mya began perfecting her signature gourmet cookie recipes, including an inspirational message with each gift and donating a portion from every purchase to charity. Before long, the orders began to pour in. UPS wheeled hundreds of packages down the hall of her apartment building daily and tins were delivered to her loading dock/ “apartment 5B.” She was baking 16 cookies at a time out of a studio apartment in Hoboken, New Jersey! Feed Your Soul has grown tremendously since its humble beginnings in 2005. The current manufacturing facility is located in Kearny, NJ.  Offering a full line of products for the foodservice industry with distribution throughout the United States, they also offer a full line of gourmet products online.  Whether you are looking for a Feed Your Soul branded dessert or a custom manufactured contract, Feed Your Soul is able to handle requirements of all sizes. After all, it is the sweetest things in life that truly Feed Your Soul.

_ Ivy Stark _ knew she wanted to be a chef from a young age. She graduated from an easy-bake oven to cooking classes at age nine. Since, her passion for international cuisine has led her to posts in acclaimed restaurants in New York and Los Angeles. As sous chef at the New York Times three and four star restaurants, Sign of the Dove and Cena she assisted Executive Chefs Andy D’Amico and Normand Laprise with menu creation and daily kitchen operations. She has also worked with celebrated chefs Gary Robins, Mary Sue Milliken and Susan Feniger. Currently the Executive Chef at New York’s hottest Mexican restaurant Dos Caminos, Ivy has earned her place among the top chefs in the city.

_ Hristo Zisovski _ is an Advanced Sommelier based in New York City. Hristo was raised in his father’s Greek diners where he worked the grill throughout his childhood.  After high school, Hristo earned a degree from the Culinary Institute of America but increasingly realized his interest was in the “front of the house.” In 2001, Hristo became the Assistant Beverage Director at the three-star restaurant March, and began his educational journey to becoming a Master Sommelier.  From March, Hristo moved to the three Michelin-starred Jean Georges, where he spent seven years as Chef Sommelier.  Under his tenure, the restaurant received the 2010 James Beard Foundation Award for Outstanding Wine Service.  Hristo was also awarded Wine & Spirits Best New Sommelier in 2007. In November 2010, Hristo joined the Altamarea Group at Ai Fiori. His role expanded to oversee the beverage programs at the Osteria Morinis, Nicoletta, Due Mari, Costata and The Butterfly. Hristo’s wine expertise contributed to Ai Fiori’s three star review from The New York Times.

 

Episode 66: Marco DiGiulio, Brian Alberg, & Jacques Capsouto
01:03:47
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Episode 66: Marco DiGiulio, Brian Alberg, & Jacques Capsouto

Tune in for a brand new episode of _ Food Talk _ as Mike Colameco is on the line with Napa winemaker Marco DiGiulio, and in studio with Chef Brian Alberg of Eat on North in the Berkshires, and Jacques Capsouto of Jacques Capsouto Vignobles, a purveyor of fine wines hailing from Israel.

Episode 65: SHARE Cancer Support, Cider Week NYC, & “Women Chefs of NYC”
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Episode 65: SHARE Cancer Support, Cider Week NYC, & “Women Chefs of NYC”

Tune in for a jam-packed Food Talk this week as host Mike Colameco is in studio with Allison Robicelli, Rebecca Charles, and Barbara Sibley discussing SHARE Cancer Support. SHARE supports, educates, and empowers people affected by breast or ovarian cancer.  Next up, Patty Jackson (Delaware and Hudson), Ben Sandler and Sabine Hrechdakian (Wassail) highlight the upcoming Cider Week NYC happening between November 6-15, 2015 and some of the tasty events to look forward to.  Lastly, Mike is joined by Nadia Arumugam, author of “Women Chefs of New York,”which interviews with more than 25 female chefs in New York, revealing insights into some of the city’s top culinary talent, plus pages of mouthwatering images to inspire readers to try the exclusive recipes!

Episode 64: Michael Anthony, Daniel Eddy, Patrick Cappiello, & Branden McRill
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2017-12-19 14:30:15 UTC 01:01:28
Episode 64: Michael Anthony, Daniel Eddy, Patrick Cappiello, & Branden McRill

_ Food Talk _ kicks off this week with host Mike Colameco in studio with Chef Michael Anthony of Gramercy Tavern, Untitled, and the Studio Cafe at the Whitney Museum of American Art, talking his new book, “V is for Vegetables.” Explaining that he wrote the book with the home cook in mind, he delivers the tools to transform and conquer the vegetables in a CSA basket, from the farmers market, and even the grocery store. An eye-opening book for vegetarians and omnivores alike, Michael shares his personal highlights from the text.  Next up, the Chef Daniel Eddy, Branden McRill, and Patrick Cappiello from Rebelle NYC, a new French restaurant, are chatting with Mike on all things New York dining, how they scored a Michelin Star rating, and the inside scoop on their wine list!

“Vegetables are a gateway for people who, now more than ever, are looking to reconnect with their kitchens.” [12:00]

–Chef Michael Anthony on Food Talk

 

Episode 63: Florence Fabricant, Pascaline Lepeltier & Andy Bennett
01:03:13
2017-12-19 14:30:15 UTC 01:03:13
Episode 63: Florence Fabricant, Pascaline Lepeltier & Andy Bennett

Mike Colameco kicks off _ Food Talk _ this week on the line with Florence Fabricant, legendary food critic for The New York Times, chatting about her book “City Harvest: 100 Recipes from Great New York Restaurants.” The new book features an exclusive collection of 100 delicious new recipes benefiting City Harvest, the renowned food-rescue organization that feeds over 1.4 million hungry New Yorkers every year, from star chefs including Dominique Ansel, Tom Colicchio, Daniel Humm, Anita Lo, François Payard, Marcus Samuelsson, Ivy Stark, and Jean-Georges Vongerichten.  Florence highlights her insightful notes on using leftover ingredients and second helpings, making this an ideal cookbook to return to again and again.  After the break, Mike welcomes Master Sommelier Pascaline Lepeltier and Chef Andy Bennet of Rouge Tomate, prepping for an official reopening, and discussing the importance of their healthy menu and, of course, the vast variety of wines offered.  Perhaps one of the few restaurants employing a full time nutritionist, Andy shares a great overview of his cooking philosophy, plus the group discusses the recent news surrounding Danny Meyer eliminating tipping at his restaurants.

“We’re trying to produce something that is delicious and a byproduct of that is it’s healthy for you.” [32:00]

–Chef Andy Bennett on Food Talk

 

Episode 61: Matthieu Kohlmeyer, Giovanni Ascione, Robert Sietsema, King Phojanakong, & Jimmy Carbone
01:02:26
2017-12-19 14:30:15 UTC 01:02:26
Episode 61: Matthieu Kohlmeyer, Giovanni Ascione, Robert Sietsema, King Phojanakong, & Jimmy Carbone


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco has a full house to celebrate his last episode of the season! First welcoming Matthieu Kohlmeyer, CEO of La Tourangelle Oil Company, to the show chatting about the importance of quality oils. As an authentic and traditional family producer of specialty oils handcrafting a wide range of delicious artisan nut oils both in France and California, Matthieu shares all the La Tourangelle nut oils sold in North America are made in our artisan oil mill located in Woodland, CA mostly from California grown nuts. Winemaker Giovanni Ascione joins the show talking his own Nanni Copè, and talks his guiding philosophy which reflects the inner power of a wine from the south of Italy, expressed in a northern style. Trying to enhance the extraordinary qualities of the Pallagrello Nero through the exaltation of the utmost elegance and drinkability, Giovanni reflects what makes his wine stand out among the rest. Robert Sietsema, food critic of Eater NY, drops in with Mike and relates how the food criticism scene has changed along with the NYC food scene. Originally as the food critic of The Village Voice, Robert shares some great stories and leads a mouth-watering conversation about pastrami and sausage. Rounding out the show, Heritage Radio Network host and restauranteur Jimmy Carbone joins the show along with Chef King Phojanakong of Kuma Inn and umiNOM. As it turns out, King and Jimmy are working together with King taking over the menu of Jimmy’s No. 43. Mike gets the scoop on the new and delicious menu and how they thought about pairing beer selections with bar appropriate food. Tune in for a great show!









Episode 60: Muscolo Meat Academy, Dan Amatuzzi and Nicholas Coleman, & Frank DeCarlo
01:01:37
2017-12-19 14:30:15 UTC 01:01:37
Episode 60: Muscolo Meat Academy, Dan Amatuzzi and Nicholas Coleman, & Frank DeCarlo


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco kick off the show with Megan O’Connor and Kari Underly of the Muscolo Meat Academy located in and on the line from Chicago. Megan and Kari go on to explain that the Muscolo Meat Academy is proud to offer new standards of skill, knowledge as well as certification. With their ambitious curriculum and nurturing environment, the academy is built to prepare students for the challenges of the time-honored and demanding trade of butchery. Next up, Mike has Dan Amatuzzi and Nicholas Coleman in the studio from Eataly in NYC just touching the surface on the topic of grapes and olive oil. Frank DeCarlo of Peasant Restaurant in Nolita rounds out the episode catching up with Mike and talking about happenings past and present at the restaurant.







Episode 59: Gerard Bertrand, The Big Apple BBQ, & Ryan Sutton
01:03:42
2017-12-19 14:30:15 UTC 01:03:42
Episode 59: Gerard Bertrand, The Big Apple BBQ, & Ryan Sutton


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







Food Talk is kicking off the summer as host Mike Colameco opens the show speaking with Gerard Bertrand of Gerard Bertrand wines on the line from France. Born and raised in the South of France, making wine with his father since the age of 10, Gerard talks to Mike about his wines which offer the full range and diversity of wines from the region – red, white, rose, varietal, appellation, estate, still, sparkling, and dessert – all of which evokes the image and emotions from France. Following Gerard, Mike welcomes Tim Love, Drew Robinson, and Daniel Vaughn who are all affiliated with The Big Apple BBQ Block Party going down for the 13th year this weekend in Madison Square Park. Drew is the Chef and Pitmaster of Jim N’ Nicks Bar-B-Que and talks the significance of his smoked pork hot links with pimento cheese and how it reflects Alabama BBQ. This stirs a conversation about BBQ and the variations one finds around the country, and that it’s the one food that has the ability to bring the country together! Chef Tim Love is the acclaimed chef/owner of Lonesome Dove Western Bistro, Woodshed Smokehouse, Love Shack, and Queenie’s Steakhouse and hails from Texas, proudly serving lamb brisket at The Big Apple BBQ. Daniel Vaughn, editor of Texas Monthly Magazine’s BBQ platform, rounds out the group and shares his vast take on BBQ and the meat he’s excited to eat this weekend. Ryan Sutton, food critic of Eater, finishes the episode talking about his recent reviews, including that of David Chang’s new venture Fuku, known for its fast-casual, fried chicken sandwich. Tune in for Ryan’s expert opinions and more on this brand new Food Talk episode!







Episode 58: Beth Shapiro & Pascaline Lepeltier
01:02:39
2017-12-19 14:30:15 UTC 01:02:39
Episode 58: Beth Shapiro & Pascaline Lepeltier


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on a brand new episode of Food Talk, host Mike Colameco catches listeners up with his recent travels before welcoming Beth Shapiro, the Executive Director of Citymeals-on-Wheels. Talking about the upcoming Citymeals-on-Wheels Gala, Beth shares how Gael Greene and James Beard founded the program in 1981 after reading a newspaper article about homebound elderly New Yorkers with nothing to eat on weekends and holidays. They rallied their friends in the restaurant community to raise private funds as a supplement to the government-funded weekday meal delivery program. Thirty-one years ago, their first efforts brought a Christmas meal to 6,000 frail aged. During the past fiscal year, which ended June 30, 2014, Citymeals-on-Wheels delivered 2 million meals to more than 18,000 New Yorkers at times when they would otherwise have been alone and hungry. Interested in learning more or helping out? Check out their website! After the break, Mike sits down with Pascaline Lepeltier, Master Sommelier and Beverage Director at Rouge Tomate, talking about what’s happening right now in the wine world, notably with wine made in the United States. Through Pascaline’s travels and experienced palette, the show quickly turns into a detailed wine discussion. Between Mike’s favorite old world and Pascaline’s touted biodynamic wines, this episodes covers it all.





Episode 57: Alice Feiring & Chantal Martineau
01:01:09
2017-12-19 14:30:15 UTC 01:01:09
Episode 57: Alice Feiring & Chantal Martineau


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on a brand new Food Talk, host Mike Colameco first welcomes wine writer Alice Feiring. Raised on Manischewitz, it didn’t take her long to find the better stuff. To Alice, “better” means wines made from organic viticulture with nothing added and nothing taken away. Talking to Mike about her recent favorites and tastings, the two have a great conversation dedicated to natural wines, which she has helped to define. Approaching wine from the ground up, Alice works much like an anthropologist to respect and preserve what is indigenous to wines and their traditions, and this is obvious throughout her appearance on today’s show reflecting that wine unlocks culture and heritage, along with methods that reflect and relate human stories. After the break, Mike sits down with Chantal Martineau, author of “How the Gringos Stole Tequila: The Modern Age of Mexico’s Most Traditional Spirit” chatting all about the progression tequila has made to the status of a fine sipping spirit. Chantal herself spent several years immersing herself in the world of tequila — traveling to visit distillers and agave farmers in Mexico, meeting and tasting with leading experts and mixologists around the United States, and interviewing academics on either side of the border who have studied the spirit. Her book offers a glimpse into the social history and ongoing impact of this one-of-a-kind drink plus thoughts on mezcal, the mother of tequila!





“It is a passion to bring back the soil and this region with a phenomenal heritage.”

Alice Feiring on Food Talk

Episode 56: Kristen Miglore, John McQuaid, Max & Eli Sussman
01:04:48
2017-12-19 14:30:15 UTC 01:04:48
Episode 56: Kristen Miglore, John McQuaid, Max & Eli Sussman


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco is back from his Peruvian excursion and is in studio chatting with Kristen Miglore, Executive Editor at Food52 and author of the new book “Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook.” Explaining what she calls genius recipes, these are passed down from the cookbook authors, chefs, and bloggers who made the recipes legendary. In this book, she compiles 100 of the most essential genius recipes—nearly half of which have never been featured in her Food52 column—with tips, riffs, mini-recipes, and stunning photographs, to create a cooking canon that will stand the test of time. Mike next welcomes author John McQuaid to the show, author of “Tasty: The Art and Science of What We Eat,” telling the story of the still-emerging concept of flavor and how our sense of taste will evolve in the coming decades. John explains the scientific research taking place on multiple fronts: how genes shape our tastes; the quest to understand why sweetness tastes good and its dangerous addictive properties; why something disgusts one person and delights another; and what today’s obsessions with extreme tastes tell us about the brain. Mike rounds out the show talking to chef brothers Eli and Max Sussman. Out with their fourth cookbook, “Classic Recipes for Modern People,” it features over 75 recipes that reimagine classic dishes from their childhood and yours, with a little humor baked in along the way. Divided into eight sections like “Classics from Our Childhood,” TV Dinner Classics,” “Future Classics,” and “Breakfast Classics,” the guys dish out their favorite recipes in the book. Tuna casserole? Shepherd’s Pie? Everything old is new again! Tune in for another great show.







Episode 55: Jenna Zoe, Sal Scognamillo, Diana Henry, & Anita Shepherd
01:01:47
2017-12-19 14:30:15 UTC 01:01:47
Episode 55: Jenna Zoe, Sal Scognamillo, Diana Henry, & Anita Shepherd


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco kicks off the show chatting with author and nutritionist Jenna Zoe about her new book “Plant-Based Paleo: Protein-Rich Vegan Recipes for Well-Being and Vitality.” Mike gets to the bottom of how Jenna began to eat Paleo and the idea that before our ancestors learned to hunt, they ate a raw diet comprised of what they could gather in the wilderness. The plant-based diet gave us everything we needed then, and it still can now. Jenna goes on to explain that plant proteins are easier for the body to absorb than animal proteins and that a change in diet is something to consider before turning to a magical pill. Next up, Mike gets Sal Scognamillo on the line from Patsy’s Italian Restaurant in NYC to chat about his iconic family business that has been embedded in the city since 1944. Coming out with a brand new cookbook, “Patsy’s Italian Family Cookbook,” Sal shares that this book features new recipes as well as the amazing family history. Sal explains that it was important to him in this cookbook to keep recipes simple, delicious, and accessible to all. Cookbook author Diana Henry joins the program next talking about her recently released book, “A Bird in the Hand: Chicken Recipes For Every Day and Every Mood.” With chicken being one of the most popular foods to cook and eat, Diana shares that there is no shortage of brilliant ways to cook it, and the book features a host of new, easy and not-so-very-well-known dishes, starring the bird we all love. Lastly, Mike welcomes self-taught vegan chef and baker, Anita Shepherd whose newest venture is a coconut milk yogurt. A trail-blazer of plant-based non-dairy yogurts, Anita shares her background in the culinary world and how she came around to eating simply as a vegan and eventually creating Anita’s Coconut Yogurt. Keep an eye out on the shelves for this delicious product!







Episode 54: Michael Madrigale & Arnaud Tronche
01:01:45
2017-12-19 14:30:15 UTC 01:01:45
Episode 54: Michael Madrigale & Arnaud Tronche


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco is celebrating perhaps the most beautiful day of the year here in Brooklyn with French wine enthusiasts! We kick off the show with guest Michael Madrigale, Head Sommelier of Bar Boulud, Épicerie Boulud and Boulud Sud. Finding a pull toward the wine cellar, eager to learn more about the vintages he was pouring, Michael shares his journey from being young, just out of college, and living in Europe to how he made his fondness for wine into an amazing career. Mike gets the guest’s opinions on various French wines and much more! After the break, Mike welcomes Arnaud Tronche, Sommelier at Racines NY. While the establishment doesn’t consider itself a wine bar, the wine is seemingly a main event within the “neo-bistro” restaurant. Arnaud describes the evolution of Racines NY as well as his thoughts on putting together the impressive wine list, plus even more with an in-studio tasting.





“I think the best thing, for me, about wine is to taste wine and get to know wine – it’s the only thing!”

“If you have a passion for wine, go to the source.”

Michael Madrigale on Food Talk

“Just because it’s organic doesn’t mean that the wine is good, there are so many [bad] organic wines.”

Arnaud Tronche on Food Talk

Episode 53: Herb Karlitz, Scott Anderson, & Hristo Zisovski
01:01:45
2017-12-19 14:30:15 UTC 01:01:45
Episode 53: Herb Karlitz, Scott Anderson, & Hristo Zisovski


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco sits down with Herb Karlitz, founder of the Harlem EatUp! Festival taking place May 14-17, 2015. Herb enthusiastically explains that the four-day festival invites you to see and taste all Harlem has to offer from the artists of the kitchen, the canvas, the stage and the streets. Putting his head together with Harlemite Marcus Samuelsson, Herb also shares that the Festival will donate proceeds from ticket sales to Harlem Park to Park and City Meals-on-Wheels. After the break, Mike chats with Chef Scott Anderson of Elements restaurant in Princeton, NJ. Getting Scott’s take on running a successful restaurant in New Jersey and dealing with issues like the cost of a liquor license, he details his dedication to ingredients and ways he plans on improving the Elements experience once the newly relocated restaurant opens. Mike gets the details surrounding Elements’ wine program as well as what a great location Princeton is for quality ingredients. Rounding out the show, Advanced Sommelier Hristo Zisovski joins the studio with some bubbly in hand for a live tasting. Having worked with some major names in the culinary industry, he is currently the Beverage Director with the AltaMarea Group. Tune in for another great show!







Episode 52: Gabriella Gershenson, John Flahavan, & Missy Robbins
01:02:01
2017-12-19 14:30:15 UTC 01:02:01
Episode 52: Gabriella Gershenson, John Flahavan, & Missy Robbins


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk, host Mike Colameco kicks off the show with Gabriella Gershenson, the Food Features Editor of Everyday with Rachael Ray Magazine. Formerly of Time Out New York and Saveur Magazine, she is on the line chatting about her latest work, a fun #throwbackThursday project featuring celebrity chefs before they became the personalities we know and love today! John Flahavan, the Managing Director of Flahavan’s Irish Oatmeal as well as the the great-great-great-grandson of the founder Thomas Dunn joins Mike all the way from Ireland to discuss the company’s success as Ireland’s oldest private family food company with a history that spans over 200 years, beginning in the 1790s. New York Chef Missy Robbins rounds out the show in studio telling Mike about what she’s been up to since leaving A Voce and A Voce Columbus and what she has planned for the coming year, which includes a brand new restaurant, Lillia, located in Williamsburg. Missy shares some intriguing highlights from chef gadgets to entrees to expect from the new space. Tune in for a great show!



Photo via Jamesbeard.org





Photo via inc.com

Episode 51: Catherine Price, Hugo Uys, and Rebecca Katz
01:02:27
2017-12-19 14:30:15 UTC 01:02:27
Episode 51: Catherine Price, Hugo Uys, and Rebecca Katz


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Mike Colameco Mike interviews Catherine Price, contributor to Popular Science and award winning author. The interview is centered around Catherine’s new book “Vitamania,” the book concerns the history of the vitamin industry on a global scale. Catherine touches on what vitamins really are, the regulations behind vitamins, and the loose guidelines around dietary supplements. After the break Mike comes back with guest Hugo Uys, chef BROD, a new restaurant on the upper east side. Hugo and Mike discuss Hugo’s interest in Nordic cuisine and how the concept of BROD came about. The conversation turns to topics of home cooking, open face sandwiches, and the stigmas of bread baking. After the last break Mike comes back with guest Rebecca Katz, to discuss her new book “The Healthy Mind Cookbook.” Rebecca discusses the reasons she wrote this book, and how to transfer a healthy mind to a healthy plate.



“Mike, you should be the example of how we all should eat.” [5:00]

Catherine Price on Food Talk

“People don’t want to commit to big sandwiches.” [37:00]

Hugo Uys on Food Talk

“The recipes in the book are dedicated to enticing your tastebuds…nutrient rich, just really good food.” [52:00]

Rebecca Katz on Food Talk

Episode 50: Bill Evans
01:00:21
2017-12-19 14:30:15 UTC 01:00:21
Episode 50: Bill Evans


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on a snowy Food Talk with Michael Colameco, host Mike Colameco is talking music with friend Bill Evans. Bill is a world-class, Grammy Award winning saxophonist and producer who made his debut on the international music scene in the 1980’s, at the tender age of 21, with Miles Davis – yes, the Miles Davis. Bill has been prolific in the studio, recording 19 solo albums to date. One evening you’ll see him walk on stage as a guest with the Allman Brothers. The next, rock out with Warren Haynes & Gov’t Mule. Then co-lead a European tour with Robben Ford or Randy Brecker. After that, he’ll jam with Medeski Martin and Wood, or trade solos with Jake Cinninger while sitting in with jam-band favorites Umphrey’s McGee. Tune in as Mike chats with this renaissance man who has seamlessly walked from stage to stage to right here on Heritage Radio Network.



“It’s kind of a progressive, rock, jazz sort of band now. It’s morphed into a very very cool sound. I’m very excited about it.”

“You speak with your instrument! When you come from jazz, you can say a lot with your instrument.”

Bill Evans on Food Talk

Episode 49: Greek Wines & the Philippines
01:03:07
2017-12-19 14:30:15 UTC 01:03:07
Episode 49: Greek Wines & the Philippines


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







Mike Colameco is back from the Philippines this week with a brand new episode of Food Talk! Dedicating the first half of the show to Eklektikon Wines, Aris Soultanos shares a few selections of the Greek brand for an in studio tasting and tells how this Greek wine brand is breaking into the American market. Greece has quite the history of winemaking but Eklektikon’s imports are more than exquisite wines; they embody the best of Greek art and culture, appealing to oenophiles on a deep emotional and cultural level. After the break, Mike is recounting his Philippines experience with Chefs King Phojanakong, Romy Dorotan, and Neil Syham. Each recall their journeys cooking Filipino cuisine in the New York City area and how the scene has evolved throughout the years, plus an in-depth discussion on their interpretations of traditional Filipino dishes. Tune in for a worldly show!





Episode 48: Ariane Daguin, Eugenia Bone & The New York Mycological Society
01:02:21
2017-12-19 14:30:15 UTC 01:02:21
Episode 48: Ariane Daguin, Eugenia Bone & The New York Mycological Society


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Ariane Daguin of D’Artagnan and Eugenia Bone, author of “The Kitchen Ecosystem.” Ariane tells Mike her thinking behind starting D’Artagnan. Since 1985, D’Artagnan has been dedicated to putting the finest meats, mushrooms and truffles on the tables of American gastronomes and was really one of the first of its kind to introduce high end ingredients to the masses. Mike and Ariane reminisce on the New York scene at D’Artagnan’s start and also chat about what’s on the horizon for the iconic food purveyor. After the break, Mike chats with author Eugenia Bone about the New York Mycological Society’s upcoming banquet. Along with her are Neil Redding and Chef Ben Walmer, who will be responsible for some of the cooking at the society’s annual banquet. Talking all about cooking with quality mushrooms, Mike gets a preview of delicious dishes to be served at the banquet plus other interesting things that the New York Mycological Society does throughout the year.





“There are two ways of doing free range: the cheap way of doing it in quantity and the right way. We think about that constantly at D’Artagnan. We want to grow but don’t want to compromise anything.” [25:00]

Ariane Daguin on Food Talk

Episode 47: Mimi Sheraton, Stefanie Sacks, & Charlie Palmer
01:03:07
2017-12-19 14:30:15 UTC 01:03:07
Episode 47: Mimi Sheraton, Stefanie Sacks, & Charlie Palmer


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes influential food critic and author Mimi Sheraton, restauranteur and chef Charlie Palmer, as well as Stefanie Sacks to the show. An influential food critic born and Brooklyn native, Mimi shares with Mike how she came up in food writing, starting with her parents who she described as excellent cooks and that her father, notably, was a commission merchant in a wholesale produce market. She recently authored the book “1000 Foods to Eat Before You Die,” which according to Mike fully delivers on the promise of its title. Selecting from the best cuisines around the world (French, Italian, Chinese, Senegalese, Lebanese, Mongolian, Peruvian, and many more)— Mimi profiles the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about. The next guest, Stefanie Sacks, MS, CNS, CDN is a Culinary Nutritionist, author, radio show host, educator, speaker and consultant. She just released the new book “What The Fork Are You Eating? An Action Plan for Your Pantry and Plate,” which she explains to Mike focuses on the small changes in food choices can make big, everyday difference. An overview of the truth about what’s hidden in food plus an action plan with 50 time-tested, delicious recipes aims to get everyone caring about food and ingredients. Lastly, Mike welcomes chef and restauranteur Charlie Palmer to the show. Charlie shares some great details how he came up through the culinary ranks in New York City at a time when French chefs ruled the scene. Mike gets an update with what’s on Charlie’s plate at the moment with his many hotels and restaurants throughout the country, plus other projects on the horizon. Tune in for a great show through and through!








“‘1000 Foods to Eat Before You Die,’ is in a way my autobiography. The last 60 years of my life have been made up of going in search of food.” [11:40]

Mimi Sheraton on Food Talk

“This book is really about solutions and trying to help people, in a nutshell. […] What I’m trying to do is distill a lot of that information into usable, navigable tools and give people things they can do at home. […] They have to understand that our food is not effectively regulated.” [32:05]

Stefanie Sacks on Food Talk

Episode 46: Walker Stern, Joe Ogrodnek, & Andrew Friedman
01:01:10
2017-12-19 14:30:15 UTC 01:01:10
Episode 46: Walker Stern, Joe Ogrodnek, & Andrew Friedman


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Walker Stern and Joe Ogrodnek to the show. Head chefs and co-owners of two Brooklyn restaurants, Battersby and Dover, they developed a friendship while honing their culinary skills as students at the Culinary Institute of America. After graduating, both worked at Alain Ducasse at the Essex House and individually went on to have distinguished careers at a some of New York City’s best restaurants. Since opening its doors in 2011, Battersby has prized itself on sophisticated, yet thoughtful dishes, expert technique, and a unique and welcoming environment. Joe and Walker opened their second restaurant, Dover, in November of 2013 and give Mike the inside scoop on their experiences opening restaurants. Andrew Friedman, founder and chief contributor to the website Toqueland.com, shares with Mike that he has made a career of chronicling the life and work of some of the best chefs. He goes on to share that he enjoys writing about parts of the culinary industry that are off the beaten path and that most people aren’t aware of and is actually in the process of writing his newest book about the evolution of great American chefs.



“I think if you do a good job and people are impressed, they tell more people. Definitely in New York I think people want to discover something.” [15:00]

Walker Stern on Food Talk

“It occurred to me that I have a lot of access, insight into a world that people are interested in what guys like you do that maybe they don’t have and would be interested in.” [41:30]

Andrew Friedman on Food Talk

Episode 45: Kerry Heffernan & Melanie Asher
01:02:35
2017-12-19 14:30:15 UTC 01:02:35
Episode 45: Kerry Heffernan & Melanie Asher


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







Kicking off the 2015 season, Mike Colameco is back with a brand new Food Talk with Michael Colameco welcoming guests Chef Kerry Heffernan and Producer Poull Brien. Kerry opens the segment chatting about his latest projects, including new television projects like National Geographic’s “Hooked on Seafood” and The Monterey Bay Aquarium’s “Seafood Watch.” He is also in partnership with Wild Fish Direct, which focuses on the idea that there are over a thousand known species of fish and shellfish in American waters yet we eat only a select few. Wild Fish Direct knows that almost everything from the ocean has value and is committed to delivering fresh, artisanal seafood that’s delicious and better for our oceans and plans on documenting their process with a television show that is being shopped around. After the break, Mike chats with Melanie Asher, CEO, Founder, Master Distiller and Blender at Macchu Pisco about the Peruvian beverage. Pisco is an un-aged 80 proof clear spirit derived from a single distillation of fresh fermented grape juice (wine). Mike gets an in-studio tasting while Melanie shares the rich history and production techniques of Macchu Pisco. Tune in for a great episode for the new year!



“Each of these things that comes out of the ocean is a precious resource.” [24:00]

“As a chef it is so much more interesting and challenging when you have to cook with little things, like seaweed, and you have to use these things you are not familiar with.” [28:40]

Kerry Heffernan on Food Talk

Episode 44: Pascaline Lepeltier, Leah Cohen, & Ivan Ruiz
01:01:59
2017-12-19 14:30:15 UTC 01:01:59
Episode 44: Pascaline Lepeltier, Leah Cohen, & Ivan Ruiz


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show speaking with master sommelier, Pascaline Lepeltier. Talking about not only how she found her interest in wine, but the rigorous testing process of becoming a master sommelier, Pascaline relays that her journey has made her a better and more hospitable professional along the way. Clearly passionate about her work, she also shares that learning to taste wine is like learning to play a sport. Tasting requires practice and is a muscle that should be exercised regularly. Next up, Chef Leah Cohen of Pig & Khao joins the show chatting about her foray into the culinary world and how she came up in the business. Also a Top Chef alum, she shares her experiences from the popular television show and some of her favorite dishes featured on the Pig & Khao menu while catching up with Mike. In the last segment of the show, Mike talks to sommelier Ivan Ruiz, owner of “The Wine List Summit.” Mike gets the scoop on Ivan’s rise through the restaurant scene and how he has become an incredibly respected sommelier and wine consultant. Tune in for a great show to cap off 2014!







“I wanted to get back to cooking, and I moved to Asia. I wanted to get to something I was passionate about and thats how Pig & Khao started.” [40:00]

Leah Cohen on Food Talk

Episode 43: Chris Jaeckle, Chaz Brown, & Ryan Sutton
01:02:13
2017-12-19 14:30:15 UTC 01:02:13
Episode 43: Chris Jaeckle, Chaz Brown, & Ryan Sutton


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show talking to Executive Chef Chris Jaeckle of All’onda in New York City. Talking to Mike about his background as a cook at An American Place and then the next seven years working for Danny Meyer’s Union Square Hospitality Group, he shares that he split his time between Tabla and Eleven Madison Park. From there Chris moved on to become the sous chef at Morimoto before finding himself at the helm of All’onda. Discussing how he was inspired to give All’onda a Japanese flair, Chris gives great insight on the restaurant industry in the city. Next, Mike welcomes Chef Chaz Brown of Seoul Wings located on the Lower East Side. He and Mike chat about their fondness of Lower East Side before getting Chaz’s background (including a stint on Top Chef, how he came up in the culinary business, and the delectable details on the menu of Seoul Wings. At the tail end of the show, Eater food critic Ryan Sutton joins Mike in the studio. Mike puts Ryan on the spot, asking to recap his year in food noting his best and worst restaurant experiences. Ryan also chats about his meals in Brooklyn and gives some restaurant suggestions while he’s at it. Tune in for a great show!







“We deal with organic free range chickens coming out of Pennsylvania.”

“We want these vegetarians to feel as thought they’re eating something like a wing.”

Chaz Brown on Food Talk

“I believe it’s not just the rich people, it’s the everyday people who deserve to have something envelope-pushing.”

Ryan Sutton on Food Talk

Episode 42: Steve Train, Ben Pollinger, & Michelle DeFeo
01:01:22
2017-12-19 14:30:15 UTC 01:01:22
Episode 42: Steve Train, Ben Pollinger, & Michelle DeFeo


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco first welcomes Steve Train, Maine Lobster Fisherman and Captain of the Wild Irish Rose and Ben Pollinger, Executive Chef at Oceana. Talking about Steve’s family history as fisherman, he reveals that his family has been in the business for many years. He goes on to give Mike a glimpse of a day in the life of a lobster fisherman, including the baiting process, seasonality of lobster, and deciphering between legally fit lobsters to catch and those that are either not big enough or are proven breeders. Ben adds how Oceana uses lobster and his thoughts on the popularity of the dish and why he’s exclusively used Maine lobster for years and what makes this lobster so special. In the second half of the show, Mike brings on Michelle DeFeo, CEO of Laurent-Perrier Champaign USA who kicks off the segment pointing out the differences between champaign and sparkling wine before delving into a detailed run down of the involved champaign-making process. Tune in for a great show!







“I think Maine lobster is the best on the market… I don’t think Maine lobster has any competition.” [17:25]

Steve Train on Food Talk

“I’ve been using exclusively Maine lobster for over five and a half years now because it’s got great flavor, is consistent in quality and its a fantastic product.” [19:50]

Ben Pollinger on Food Talk

“Consistency is extremely important in champaign.” [47:30]

Michelle DeFeo on Food Talk

Episode 41: Brian Freedman, Noah Karesh, & Josh Bloom
00:59:28
2017-12-19 14:30:15 UTC 00:59:28
Episode 41: Brian Freedman, Noah Karesh, & Josh Bloom


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show catching up his last week before welcoming Brian Freedman via phone. Brian Freedman is a food, wine, spirits, travel writer, restaurant/beverage consultant, drinks educator, event host and speaker. While on the line with Mike, he shares great information and highlights concerning various Italian varietal wines. Next, Mike chats with Noah Karesh, who is the founder of Feastly. Feastly is a marketplace where passionate cooks connect with adventurous eaters seeking more authentic and social dining options by offering home cooked meals in a cook’s home. In lowering the barriers to entry for cooks to share their skills and stories with the world, Feastly lets cooks monetize their passions and provide exciting new food opportunities for eaters. Noah tells Mike of his background and how he came up with such an interesting foodie idea. In the last segment of the show, Josh Bloom, founder of Purely Simple Syrup, joins Mike in the studio. Purely Syrup is a new line of certified organic simple syrups, crafted in small batches using only organic ingredients, with no coloring or artificial additives. The company is debuting with 5 versatile flavors: Ginger Root, Grapefruit, Vanilla Bean, Habanero, and Classic (unflavored). Purely Syrups offer a product that is consistent every time and is easy to use. Today, Josh gives Mike an on-air tasting and talks ingredients, recipes, and plans for the future.







“What Airbnb has done for bedrooms we’re doing for kitchens.” [24:00]

Noah Karesh on Food Talk

Episode 40: Isabelle Legeron, MW, Eugenia Bone, & Mike Chernow and Dan Holtzman
01:01:12
2017-12-19 14:30:16 UTC 01:01:12
Episode 40: Isabelle Legeron, MW, Eugenia Bone, & Mike Chernow and Dan Holtzman


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Isabelle Legeron, MW, mushroom expert and author Eugenia Bone, and the guys behind The Meatball Shop, Mike Chernow and Dan Holtzman. Kicking the show off with Isabelle, Mike talks about the fact that she is the first female from France to achieve the title of master of wine. She is also the author of the book, “Natural Wine,” and explains to Mike the details that set natural wine a part from others as well as highlights from the book. Next up, Eugenia Bone joins Food Talk hot off the release of her latest book, “The Kitchen Ecosystem.” “The Kitchen Ecosystem” talks about that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. Eugenia states that synchronicity is what defines a kitchen ecosystem. In the last segment of the show, Mike Chernow and Dan Holtzman of The Meatball Shop chat with Mike about the success of their restaurants as well as their work with the homeless at Covenant House. The Covenant House is a nonprofit charity serving homeless youth with a network of shelters across the Americas. Tune in to hear how to help this great organization!







“The key is to not get bogged down in the appearance of wine.” [10:37]

Isabelle Legeron, MW on Food Talk

“You just have to know the mushroom just like you know the berry. You don’t go into the woods and say, oh it’s red, it’s a strawberry, I’ll eat it!” [28:35]

Eugenia Bone on Food Talk

“Homelessness is a polarizing issue and people have strong feels about it.” [47:55]

Dan Holtzman on Food Talk

Episode 39: Craig Deihl, Karen Page, & Marc Sarazin
01:01:35
2017-12-19 14:30:16 UTC 01:01:35
Episode 39: Craig Deihl, Karen Page, & Marc Sarazin


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on a brand new Food Talk with Michael Colameco, host Mike Colameco is talking with Chef Craig Deihl, author Karen Page, and NYC meat purveyor Marc Sarazin. Kicking off the show with Craig who is the chef at the Charleston, SC restaurant Cypress. Since 2011, he has also led Slow Food Charleston’s Chefs-in-Schools program, which places local chefs in schools and educates students on healthy food choices through classroom demonstrations, after-school programs, tastings and professional development. His work with the Artisan Meat Share (AMS) from 2009-2013, allowed participants to receive local charcuterie while local farmers, in turn, received support from the increased product demand in what Deihl describes as a win-win scenario for both. Next up, Mike switches gears to speak with Karen Page, who is the author of “The Vegetarian Flavor Bible,” talking all about eating vegetarian. With the popularity of cutting out meat in the past decade, Karen brings some great dishes to light in the new book. Notably, Karen and her author/photographer husband, Andrew Dornenburg, became vegetarians in 2012. In the last segment of the show, Mike welcomes Marc Sarazin, Partner and President of DeBragga and Spitler, an NYC meat purveyor. Marc’s family has a long history in the food and hospitality industry and it was this and his passion for food and his commitment to the food service and hospitality industries, coupled with beliefs he had internalized at a very young age – quality products, superior service and integrity – that have guided him successfully throughout his career. Tune in for a fun meat, veggie, meat episode!







“I think chefs are falling in love with vegetables because they understand that’s where the heart and soul of the flavor lies.” [40:23]

Karen Page on Food Talk

“It’s not only just about the rib, strip, and tenderloin.” [55:45]

“It’s an exciting time to be back in the food business.” [62:40]

Marc Sarazin on Food Talk

Episode 38: Alison Cohen, Joanne Lacina, Sean Tobias, & Brett Tolley
01:04:09
2017-12-19 14:30:16 UTC 01:04:09
Episode 38: Alison Cohen, Joanne Lacina, Sean Tobias, & Brett Tolley


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco kicks off the show welcoming Alison Cohen, Senior Director of Programs of WhyHunger. WhyHunger is a leader in building the movement to end hunger and poverty by connecting people to nutritious, affordable food and by supporting grassroots solutions that inspire self-reliance and community empowerment. Alison talks to Mike about facilitating the development and stewardship of WhyHunger’s organizational vision, strategy and programmatic implementation through its Grassroots Action Network, National Hunger Hotline, Food Security Learning Center and Global Movements programs. Next up, Mike brings in author and olive oil expert Joanne Lacina to the show. Telling Mike that she found herself interested in olive oil after a trip to Greece nearly eight years ago. Discussing olive oil fraud and what consumers should know about this huge global industry, Joanne shares that if it’s too good or cheap to be true, it probably is. After the break, Joanne talks about her business, Olive Oil Lovers, where she aims to do-away with the confusion by not only offering a comprehensive selection of some of the best oils in the world, but to also provide customers with the critical information necessary to help find the right oil. Lastly, Mike welcomes Sean Tobias, Co-Founder of Dock to Dish. Dock to Dish is a community and restaurant supported fishery that distributes sustainably harvested seafood to members within 24 hours from the dock. Brett Tolley also joins in the discussion of sustainable fishing and is the community organizer for the Northwest Atlantic Marine Alliance. He comes from a four-generation commercial fishing family out of Cape Cod, MA and has worked in the fishing industry hanging nets, working on boats of various gear-types, and commercially shellfishing. These guys talk managing the fish population and what they hope to see in commercial fishing in the future.









“Our response to hunger in this country has not really moved us closer to ending it… and we could.” [5:15]

Alison Cohen on Food Talk

“There’s nobody policing the market here, in Europe you’re breaking the law.” [27:55]

Joanne Lacina on Food Talk

“Currently the United States is a beacon of light around the globe for well managed, sustainable fisheries.” [50:25]

Sean Tobias on Food Talk

Episode 38: Harold Dieterle, Andrew Friedman & Jimmy Bradley
01:03:34
2017-12-19 14:30:16 UTC 01:03:34
Episode 38: Harold Dieterle, Andrew Friedman & Jimmy Bradley


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







Get a rare candid look at the present and past of the restaurant and cookbook industry on a fun episode of Food Talk with host Mike Colameco. On the first segment he’s chatting with Harold Dieterle and Andrew Friedman, the team behind Harold Dieterle’s Kitchen Notebook Hundreds of Recipes, Tips, and Techniques for Cooking Like a Chef at Home. They discuss all that goes into creating a stand-out cookbook and reflect on how the industry has changed over the years. Later – Mike is joined by chef Jimmy Bradley of The Red Cat & The Harrison. He recounts memories of growing up in Philadelphia and opening his restaurants in New York City in the time before foodies were everywhere.



Episode 37: Allen Salkin & Jesse Schenker
01:01:08
2017-12-19 14:30:16 UTC 01:01:08
Episode 37: Allen Salkin & Jesse Schenker


Food Talk with Mike Colameco is brought to you by the following generous underwriters:







This week on Food Talk with Michael Colameco, host Mike Colameco welcomes journalist and author, Allen Salkin to the show to talk about his most recent book, “From Scratch: The Uncensored History of The Food Network.” Exchanging stories and thoughts on the creation and expanding popularity of food television, Mike and Allen discuss how food shows and concepts come to life and how this process has drastically changed throughout the years – possibly not for the better. After the break, Mike brings Chef Jesse Schenker to the studio. Jesse is the owner of The Gander and Recette in NYC and is the author of the book, All of Nothing: One Chef’s Appetite for the Extreme. A culinary memoir that illuminates the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine, Jesse retells his tumultuous journey through the culinary world. He shares that by his early twenties he had been robbed, cheated, shot, and alienated from his family, and that finally being arrested motivated him to get clean. Tune in to hear Jesse’s preview of his intense and true story and how he turned his obsessiveness and drive that once was used for drugs to work to the top of the food world.





“Has the interest in food become so complex that we need spin offs in every direction?” [19:25]

“The job of the food network is to sell us Corollas, breath mints, and cruise vacations.” [24:20]

Allen Salkin on Food Talk

“When it consumes you and you’re in it, you have no conscious.” [45:40]

Jesse Schenker on Food Talk

Episode 36: Michael Lomonaco, Laura Maniec, & Ryan Sutton
00:58:33
2017-12-19 14:30:16 UTC 00:58:33
Episode 36: Michael Lomonaco, Laura Maniec, & Ryan Sutton


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Michael Lomonaco, Laura Mania, and Ryan Sutton to the program. Kicking off the show with Chef Michael Lomonaco of Porter House New York, the two chat about Michael’s background and journey through the food scene in New York City. Michael is also involved in the New York City Food and Wine Festival coming up this month and shares a sneak peak of the menu items before departing. Next up, Laura Maniec joins in on Food Talk. Laura is a Master Sommelier, co-founder of Corkbuzz, and is the former Wine and Spirits Director for 20 restaurants across the country. Sharing with Mike about how she traded culinary school for becoming a sommelier, as it turns out, it was happenstance that she fell into the career. Also telling about the difficulty of the tests associated with becoming a master sommelier, such as the blind tasting test where she correctly identified 6 wines based on taste, Laura goes on to share her future plans. In the last segment of the show, Mike welcomes food critic, Ryan Sutton to the program talking about what a day in his life is like. Talking ins and outs of reviewing, at the tail end of the show Ryan admits some of the best food that he’s had the privilege of eating in the past year.





“It’s what I love doing more than anything, being right here in New York and being in a restaurant.” [14:15]

Michael Lomonaco on Food Talk

“For me, I loved the blind tasting and I never struggled with it… I passed the tasting at 24.” [31:46]

Laura Maniec on Food Talk

“Critics offer a dialogue. Critics offer storytelling that’s what, I think ultimately, readers want.” [48:55]

Ryan Sutton on Food Talk

Episode 35: Frank Crispo & Lou Di Palo
00:59:38
2017-12-19 14:30:16 UTC 00:59:38
Episode 35: Frank Crispo & Lou Di Palo


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on a brand new Food Talk with Michael Colameco, host Michael Colameco kicks off the new radio season welcoming guests Frank Crispo and Lou Di Palo to the show. Mike starts off the show recapping his summer complete with the beach, travel, and great food. Frank and Mike go way back having grown up in Philadelphia, and catch up today talking about Frank’s inspirations plus a couple great stories of coming up through the NYC food industry. Also talking about his own restaurant, Crispo, Frank shares how customer satisfaction is at the center of his business mentality. After the break, Lou Di Palo joins Mike in the studio talking about Di Palo Selects, a New York City institution of an Italian market, as well as his new book, Di Palo’s Guide to the Essential Foods of Italy. Lou goes on to shares with Mike that the reason that he went about writing this book was to further understand where and from whom his food comes from and is inspired by. Tune in for a great show!





“The key to our success is that we aren’t afraid to mix and match whatever [the customer] is looking for.” [16:35]

“If it only was about food and the customers it would be a great business again, but it’s a tough business, and we have to be ready for everything.” [20:38]

Frank Crispo on Food Talk

“The idea of our place is: we need to run it the way our grandparents ran it.” [36:40]

Lou Di Palo on Food Talk

Episode 34: Ellen Gustafson, Patrick Martins, & Anna Polonsky
00:57:48
2017-12-19 14:30:16 UTC 00:57:48
Episode 34: Ellen Gustafson, Patrick Martins, & Anna Polonsky


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk, Mike has a full house. His first guest, Ellen Gustafson is a food activist and author of the new book, We the Eaters. Mike talks to Ellen about the politics behind why it is difficult to find and eat nutritious food. The two go back and forth regarding possible solutions to the problem, starting with a single item on your dinner plate. Next up, Mike brings in Patrick Martins, Founder and Chairman of Heritage Radio Network as well as the host of The Main Course, to talk about his new book The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat. In the book, Patrick highlights fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. For the remainder of the program, Mike welcomes Anna Polonsky, US Director of Le Fooding, to share details on the Le Fooding events happening in NYC this summer, including their Beach Club party going down at Rockaway Beach July 11, 12, and 13. Tune in for a packed program!



“We have this dual problem both related to how we nourish ourselves… American eaters have incredible power in the food system. We have dictated what the world eats. Our diet has spread around the world.” [7:34]

Ellen Gustafson on Food Talk



“Should we be eating less meat? Yes, probably. We should be eating less commodity meats.” [40:03]

Patrick Martins on Food Talk



“Le Fooding, in the meantime, never wanted to put stars or grades, because our interests are more about telling stories.” [56:41]

Anna Polonsky on Food Talk

Episode 33: Ben Ford & Jesse Schenker
00:47:19
2017-12-19 14:30:16 UTC 00:47:19
Episode 33: Ben Ford & Jesse Schenker


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk, Mike welcomes two guests: Executive Chef and Owner of Ford’s Filling Station in Culver City, CA, Ben Ford and Chef Jesse Schenker, owner of Recette and The Gander in New York City. First up, Chef Ben shares how his mom sparked his love for the kitchen as a child and how cooking became an increasing interest for him growing up. Eventually making his way to owning and cooking at his own innovative gastropub, Ben also talks about his book, Taming the Feast. Next, Mike speaks with Chef Jesse Schenker about his many feats in the restaurant world. Chef Jesse talks about his humble beginnings working around New York City restaurants, dreaming of his own space. From Recette to The Gander, both restaurants satisfy a specific culinary vision that the chef has dreamed up to create the perfect atmosphere to enjoy a well-crafted meal, heavy in technique and texture.



“I really got into big animal cooking because we were basically the first snout to tail restaurant in Los Angeles… I wasn’t expecting to make that the message of this restaurant… I’m a big believer in the holistic farm system with animals.” [5:49]

Ben Ford on Food Talk with Michael Colameco



“At the end of the day I was trying to put a menu together of food that I like to eat, and how I like to eat out. I wanted to be in an atmosphere that I like to be in. I’ve got 90’s grunge blasting: Pearl Jam to Bob Dylan to the Beatles to an old Dead cover.” [24:07]

Jesse Schenker on Food Talk with Michael Colameco

Episode 32: Summer Baking, Sommeliers, & Sagrantino Grapes
01:00:28
2017-12-19 14:30:16 UTC 01:00:28
Episode 32: Summer Baking, Sommeliers, & Sagrantino Grapes


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk with Michael Colameco, Mike catches up with King Arthur Flour’s famed baker, Susan Reid. Tune into this episode to learn how to bake during the summer with berries, and find out how to make a great pizza dough for immediate use, or for storing for later! Later, Mike invites sommeliers Lee Campbell (Tarlow Restaurants Group) and Thomas Carter (Estela) to talk about their careers in wine, and some of the great French wine regions. What approaches to these somms take to pair food and wine? Finally, winemaker Marco Caprai joins the program to talk about the revitalization of the Sagrantino grape.



“Yeast in bread is like yeast in wine… The harder the yeast has to work, the more flavor you’re going to get.” [11:50]

Susan Reid on Food Talk with Michael Colameco

“Not to disparage the great wines from California, but a wine of that weight will crush brighter styles of food.” [25:45]

Thomas Carter on Food Talk with Michael Colameco

Episode 31: Morels with Eugenia Bone & The Big Apple Barbecue Blockparty 2014
01:03:29
2017-12-19 14:30:16 UTC 01:03:29
Episode 31: Morels with Eugenia Bone & The Big Apple Barbecue Blockparty 2014


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk with Mike Colameco, Mike checks in with President of the New York Mycological Society and author of Mycophilia Eugenia Bone. Eugenia recaps a recent foraging expedition that resulted in a huge haul of morels! How do forest fires affect morel growth? What are the best ways to clean and prepare morels? Later in the program, Mike is joined by Mike and Amy Mills of the famed 17th Street Bar & Grill, and pitmaster at the Skylight Inn, Sam Jones. Mike, Amy, and Sam are in town for the annual Big Apple Barbecue Block Party; tune in to learn about the event’s history, and how the pit masters display their regional pride through their barbecue. Learn about the time and care involved with the art of smoking and grilling!



“If you substitute mushrooms for meat in your recipes, you lose weight… The proteins in mushrooms – they fill you up like you’re eating a burger, but without all of the calories.” [15:15]

Eugenia Bone on Food Talk with Mike Colameco

“Barbecue – it’s a culture… even in competitions- if your fellow barbecuer needs something, you give it to them!” [42:00]

Mike Mills on Food Talk with Mike Colameco

Episode 30: STREETS International & Verity Wine Partners
01:01:34
2017-12-19 14:30:16 UTC 01:01:34
Episode 30: STREETS International & Verity Wine Partners


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk, Mike’s guests include Neal Bermas and Sondra Stewart, the Founder and Co-Founder of STREETS International. STREETS International is a social enterprise initiative based in Hanoi, Vietnam with the purpose to develop and operate sustainable programs for street kids in Southeast Asia. Neal and Sondra talk about the evolution of the program and how it is changing the lives of its students as well as the international food industry. Then, Mike speaks with the Founder of Verity Wine Partners, Chris Desor, who discusses his beginnings in the wine industry as well as his attitude on wines to distribute and how we shouldn’t over think the wines we drink.


“No matter how good you are as an executive chef or a sous chef, you need a gang or a crew… and here’s where our kids come in.” [18:37]

–Neal Bermas on Food Talk

“In America we aren’t limited by where we live, the wines that are available to us, especially, in New York, we have all the best wines from around the world at our fingertips to drink.” [42:15]

–Chris Desor on Food Talk

Episode 29: Tippling Bros, City Meals On Wheels, & Gotham Bar & Grill
00:58:17
2017-12-19 14:30:16 UTC 00:58:17
Episode 29: Tippling Bros, City Meals On Wheels, & Gotham Bar & Grill


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








Today on Food Talk, Mike interviews Tad Carducci, Beverage Consultant at Tippling Bros in New York City. Tad tells us about amaro, an italian liqueur typically drank after dinner as a digestif, and how it can be used in some great cocktails. After the break we welcome to the studio Beth Shapiro, Executive Director at City Meals On Wheels and Chef Alfred Portale, Executive Chef and part owner at Gotham Bar & Grill in Manhattan about how. Beth’s organization provided meals to over 18,000 elderly New Yorkers last year with over 12,000 gracious volunteers. Chef Portale is one of the participating chefs in City Meals On Wheels, bringing his talent to thousands who need it. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Obey City.

“Barrel aging is…probably the most prevalent mixology trend right now.” [6:15]

–Tad Carducci on Food Talk with Mike Colameco

Episode 28: Indian Sauces, Pearl & Ash, and Russell Hearn
01:02:16
2017-12-19 14:30:16 UTC 01:02:16
Episode 28: Indian Sauces, Pearl & Ash, and Russell Hearn


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








This week on Food Talk, Mike interviews Maya Kaimal of Maya Kaimal Fine Indian Foods, who comes in to talk about the key to making her sauces, and Mike praises her for the recipes she suggests. Later, Chef Richard Kuo and Sommelier Patrick Cappiello of Pearl & Ash join us in the studio to discuss how they make incredible food with a less than spacious kitchen. After the break, Mike speaks with Russell Hearn, winemaker at Lieb Cellars in Long Island, about the different soils in the North Fork region and how they affect his winemaking. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Obey City.

“We just wanted to create something that is tasty, that is accessible, and that is approachable and affordable for a wide range of audiences.” [24:30]

–Richard Kuo on Food Talk with Mike Colameco

“We’re trying to create an elevated experience but at an excellent value.” [42:00]

–Patrick Cappiello on Food Talk with Mike Colameco

Episode 27: Processed Foods, Jarred Tomato Sauce, & Portuguese Wines
01:00:47
2017-12-19 14:30:16 UTC 01:00:47
Episode 27: Processed Foods, Jarred Tomato Sauce, & Portuguese Wines


Food Talk with Mike Colameco is brought to you by the following generous underwriters:








Ever wonder what kind of meat is in your processed food? Mike speaks about this with Deena Shanker, food writer for Buzzfeed, who looked into the question and found it difficult to get a straight answer. Later, Fred Cacace from Michael’s Restaurant in Brooklyn comes in to talk about the tomato sauce his restaurant sells in jars that is in a whole different category than any other jarred sauce. Finally, Mike speaks to sommelier Paul Yanon about the fabulous wines produced in Portugal. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Brothers NYC.

“I think we all have more appreciation for the food that we eat when we know where it comes from.” [18:25]

–Deena Shanker on Food Talk with Mike Colameco

“Our motto is it’s not jarred sauce, it’s sauce in a jar.” [39:00]

–Fred Cacace on Food Talk with Mike Colameco

Episode 26: Samantha Lee, Sean Barrett & Adam Danforth
00:58:56
2017-12-19 14:30:16 UTC 00:58:56
Episode 26: Samantha Lee, Sean Barrett & Adam Danforth

This week on Food Talk with Mike Colameco, Mike sits down with two luminaries in the sustainable fish world- Sean Barrett of Dock to Dish, and Samantha Lee of Village Fishmonger NYC. Hear why Sean and Samantha joined the fight for sustainable fish, and what types of under-utilized seafood they feature with their fishery programs. How is Samantha kicking off Sustainable Seafood Week NYC? Later in the show, Mike chats with Adam Danforth. Few people know butchery better than Adam Danforth. Adam Danforth trained at the professional meat processing program at SUNY Cobleskill, one of the only such programs in the United States, before going to work at Marlow and Daughters in New York City. He’s also worked as a butcher at Blue Hill and has taught butchering workshops at the Stone Barns Center for Agriculture. Adam also works with individual farmers who are slaughtering animals for themselves, and because of that, he has a keen awareness of the needs of farmers, especially those who may be killing an animal for the first time.




“We utilize all of the fish we catch, but for the general public, I think skate is one of the fish that people enjoy… it ends up everywhere… Squid is another under-utilized fish that is all over Montauk.” [6:15]

“The market is flooded with imported fish!” [8:00]

Sean Barrett on Food Talk with Mike Colameco

“Within meat, once I started to delve into it and looked at the full breadth of what it means to consume meat … breed history, species history, aspects of how they are raised, etc.” [30:00]

“[My] books provide a number of different approaches for breakdowns of many different species of animal and various different techniques on how to utilize different muscles which is really an advent of modern understanding” [60:00]

–Adam Danforth on Food Talk

Episode 25: Daniel Krieger, Jordana Rothman, & Sixteen
00:57:22
2017-12-19 14:30:16 UTC 00:57:22
Episode 25: Daniel Krieger, Jordana Rothman, & Sixteen

This week on Food Talk with Mike Colameco, Mike is joined by food media power couple Daniel Krieger and Jordana Rothman. Daniel is an esteemed food photographer who shoots for the likes of Eater NY and The New York Times. How did one of Daniel’s iPhone shot make the cover of The Times‘ Dining Section? Jordana is a food writer who cut her teeth as the Food & Drink editor at Time Out New York. Tune in to hear about Daniel and Jordana’s recent culinary adventures! Later, Executive Chef Thomas Lents and Sommelier Dan Pilkey of Chicago’s Sixteen stop by the program to talk about their current stint at Jean-Georges. Hear about how Sixteen’s menu reflects the seasonality of Chicago. Tune in to hear the crew get nerdy about wine and grape varieties! This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music has been provided by Idgy Dean.


“I shot an image of one of the dishes at Aska, and The New York Times ran the image without noting it was an iPhone image… I think it was the first time an iPhone image made the cover of the Dining Section.” [8:45]

Daniel Krieger on Food Talk with Mike Colameco

“I think the best food writing needs to stand for something these days.” [11:45]

Jordana Rothman on Food Talk with Mike Colameco

“The story that we’re trying to tell- we do that in every part of the restaurant.” [42:05]

Thomas Lents on Food Talk with Mike Colameco

Episode 24: Anita Lo & Hristo Zisovski
01:02:41
2017-12-19 14:30:16 UTC 01:02:41
Episode 24: Anita Lo & Hristo Zisovski

This week on Food Talk, Mike speaks with Anita Lo, Owner and Executive Chef at Anissa in New York City, about the upcoming Share Our Strength event in Manhattan as well as how she has run her restaurant in order to earn a recent 3 star review in The New York Times. After the break, Mike welcomes Hristo Zisovski to the studio, the Head Sommelier at AltaMarea Group, to discuss being a sommelier in NYC to and taste a few wines. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Tom Cruz.

“I had seen how crazy it is to own a restaurant, I didn’t necessarily want my own restaurant…but I did it anyway!” [17:30]

–Anita Lo on Food Talk with Mike Colameco

“Sommeliers are that next step of service, we’re trying to pamper you.” [53:30]

–Hristo Zisovski on Food Talk with Mike Colamceo

Episode 23: Eating Healthy with Vegetarianism
01:01:44
2017-12-19 14:30:16 UTC 01:01:44
Episode 23: Eating Healthy with Vegetarianism

This week Food Talk is packed with guests, and today’s focuses are sustainability and vegetarian cooking. Mike speaks with Bruce Frederick of Farm Sanctuary before bringing in Emily Abrams, high schooler and author of Don’t Cook the Planet: Deliciously Saving the Planet One Meal at a Time. They both explain how and why people should consider eating less meat as well as making sure that the meat they do eat is raised properly and humanely. Next up is Deborah Madison, author of The Produce Bible, who tells us about vegetarianism and how many wonderful recipes you can create with ingredients from your own garden. Finally, Mike speaks with Laura Russell, author of Brassicas – a cookbook about the healthiest vegetables on the planet. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Thanks to Four Lincolns for today’s music.

“Everybody benefits from eating plant foods whether they’re a vegetarian or a vegan or a meat-eater!” [29:00]

–Deborah Madison on Food Talk with Mike Colameco

Episode 22: Pascaline Lepeltier & Chef Sam Hazen
01:01:01
2017-12-19 14:30:16 UTC 01:01:01
Episode 22: Pascaline Lepeltier & Chef Sam Hazen

This week on Food Talk, Mike brings in Pascaline Lepeltier, sommelier at Rouge Tomate in New York City, and one of the top sommeliers in the world. They discuss the abundance of bio-dynamic wines and organic wines at Rouge Tomate as well as in production around the world. After the break, we welcome Sam Hazen, former executive chef at Veritas in New York. Sam tells us about his new restaurant, soon to open in the Park Hyatt building in Midtown NYC. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Four Lincolns for today’s music.

Image from Rouge Tomate NYC

“I realized i was starting to spend my weekends hanging out in vineyards…I just took a sip of a very famous French wine…and I was like wow, I’m done. I am going to dedicate my life to wine.” [8:25]

–Pascaline Lepeltier on Food Talk with Mike Colameco

“It’s not going to be a restaurant in a hotel, it’s going to be a restaurant attached to a hotel.” [50:50]

–Sam Hazen on Food Talk with Mike Colameco

Episode 21: Food Labeling Laws, Chef Joey Campanaro, and Chef Mike Price
01:00:37
2017-12-19 14:30:16 UTC 01:00:37
Episode 21: Food Labeling Laws, Chef Joey Campanaro, and Chef Mike Price

This week on Food Talk, Mike speaks with Katherine Paul, spokesperson for the Organic Consumer’s Association, about the new food label laws and GMO’s. Later, we’re joined in the studio by Chef Joey Campanaro and Chef Mike Price, owners of The Little Owl, Market Table, and The Clam. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

“What’s great about our business is that we get to learn from other people in our business.” [18:30]

–Chef Joey Campanaro on Food Talk with Mike Colameco

“I feel like clams have never really had their day.” [49:40]

–Chef Mike Price on Food Talk

Episode 20: Tablespoon.com and Suerte Tequila
01:02:03
2017-12-19 14:30:16 UTC 01:02:03
Episode 20: Tablespoon.com and Suerte Tequila

This week on Food Talk, Mike talks to Andrew Zimmern, host of Bizarre Foods, about tablespoon.com, a website “devoted to inspiring joy in the kitchen”. Then, Laurence Spiewak joins Mike in the studio to talk tequila. Laurence is the Co-Founder and CEO of Suerte Tequila, and on today’s show he talks about the origins of tequila and how it is produced. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

“The end goal is not to have my TV show, the goal is to have excellence in what I’m doing now.” [18:30]

“The best food of any kind, generally speaking, is cooked here in the United States.” [19:55]

–Andrew Zimmern on Food Talk with Mike Colameco

“One of the oldest wineries in the world is in Mexico.” [40:30]

–Laurence Speiwak on Food Talk with Mike Colameco

Episode 19: Bill Telepan
00:59:36
2017-12-19 14:30:16 UTC 00:59:36
Episode 19: Bill Telepan

This week on Food Talk, Mike brings in Bill Telepan, Chef and Owner of Telepan and Telepan Local. Bill describes his experience at culinary school and his exciting introduction into the restaurant industry, working at such restaurants as Le Cirque, Gotham Bar and Grill, and more. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Obey City for today’s music.

Image from NY Restaurant Insider

“We wanted it to be a restaurant that people walked into and left happier than they were.” [37:30]

–Bill Telepan on Food Talk

“Wine under examination I think yields great, great pleasure.” [57:30]

–Mike Colameco on Food Talk

Episode 18: Dan Silverman & Shane McBride
01:01:38
2017-12-19 14:30:16 UTC 01:01:38
Episode 18: Dan Silverman & Shane McBride

This week on Food Talk with Mike Colameco, Mike interviews Dan Silverman, Executive Chef
at The Regency Bar & Grill at Loews Regency Hotel. Mike and Dan talk about how much the restaurant industry has changed over the past 30 years, and how After the break, we’re joined by Shane McBride, Corporate Executive Chef for Keith McNally at Balthazar NY, Balthazar London,
Minetta Tavern, Shillers and the soon to open Cherche Midi. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Dead Stars for today’s music.

Image from Regency Bar and Grill Image from JamesBeard.org

“I kind of like food to just taste like food and look like food.” [24:00]

“It’s in those mistakes that you learn how to cook…You learn by repetition, you really do.” [31:10]

Dan Silverman on Food Talk with Mike Colameco

Episode 17: Lauren DeSteno & Ayesha Nurdjaja
00:59:44
2017-12-19 14:30:16 UTC 00:59:44
Episode 17: Lauren DeSteno & Ayesha Nurdjaja

This week on Food Talk, Mike interviews some fantastic women chefs working in New York. First we hear from chef de cuisine Lauren DeSteno of Marea, and Italian restaurant on the southern end of Central Park. Later, we’re joined in the studio by chef Ayesha Nurdjaja of Red Gravy in Brooklyn. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from Williams Sonoma [Williams Sonoma promotional coupons.] Image from Insatiable Critic

“I had wanted to go to culinary school for so long that every second was the best moment I’ve ever had.” [19:45]

“No one’s coming into this industry to make money, I mean let’s be honest.” [25:45]

Lauren DeSteno on Food Talk with Mike Colameco

Episode 16: Susan Reid, Chipotle, & Maison Premiere
01:01:12
2017-12-19 14:30:16 UTC 01:01:12
Episode 16: Susan Reid, Chipotle, & Maison Premiere

On this week’s Food Talk, Mike packs 3 great interviews into the hour. First, we hear from baker, writer, and teacher, Susan Reid of King Arthur Flour, for some great spring baking tips. Next, Mike speaks with Chris Arnold, the Communications Director of Chipotle, to discuss their commitment to using locally grown produce and naturally raised animals. After the break, we’re joined in the studio by Josh Boissy and Ben Crispin, owners of Maison Premiere in Brooklyn. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from Time Out New York

“You can come for a pint of beer and leave, or you can come for a tasting menu and spend three hours there.” [50:15]

Ben Crispin on Food Talk with Mike Colameco

“I love people in brooklyn, but they don’t spend money like people in manhattan.” [55:45]

Josh Boissy on Food Talk with Mike Colameco

Episode 15: Marco Canora
00:59:56
2017-12-19 14:30:16 UTC 00:59:56
Episode 15: Marco Canora

This week on Food Talk, Mike brings in Marco Canora, chef and owner of Hearth and Terroir in Manhattan. Mike and Marco talk about the ways in which they have seen the restaurant industry change over the last 30 years. Later, Marco tells us why he appreciates having set menu items that stay around for years. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from Village Voice

“The evolution of a restaurant is not something that you can push through, it just kind of happens naturally.” [8:40]

“I want to find a way to incentivize people to unplug and turn of their phones.” [55:00]

Marco Canora on Food Talk with Mike Colameco

Episode 14: Ellie Krieger
01:02:13
2017-12-19 14:30:16 UTC 01:02:13
Episode 14: Ellie Krieger

This week on Food Talk with Mike Colameco, Mike brings in nutritionist Ellie Krieger to discuss diet and exercise. Mike tells us his own story and explains how changing his diet had such great effects on his health and well-being. Later, Ellie sets the record straight about what eating healthy really means, and tells us how she worked through the recipes in her new book, to make sure that they could all be completed in 30 minutes or less. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from Celebrity Health Minute

“I realized that I could continue to enjoy food but do it in a healthy way.” [11:50]

“Sometimes it needs a little sweetener to taste good, and that’s fine!” [23:10]

“If you really pay attention to your taste, and you have just enough until your taste buds are fulfilled, you’ll eat much less.” [49:00]

Ellie Krieger on Food Talk with Mike Colameco

Episode 13: Seafood with Kerry Heffernan & Lou Rozzo
01:00:18
2017-12-19 14:30:16 UTC 01:00:18
Episode 13: Seafood with Kerry Heffernan & Lou Rozzo

This week on Food Talk with Mike Colameco, Mike talks seafood. Kerry Heffernan joins us in the studio to tell us about the trends in which fish are being caught, and how many fisherman are finding loopholes around fishing laws. Later, Mike talks to Lou Rozzo of F. Rozzo and Sons about what it’s like to supply fish for hundreds of restaurants across New York City. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today’s music.

Image from KerryHeffernan.com Image from F Rozzo and Sons

“There are a lot of big fish being caught, but that’s because there aren’t a lot of small fish.” [14:10]

“If striped bass weren’t on restaurant menus, they would have much fewer places to sell them.” [15:55]

Kerry Heffernan on Food Talk with Mike Colameco

“I fly fish in from all over the world, but…dealing with local fisherman is a wonderful thing.” [48:00]

“That’s gotta be one of the most difficult things to do is skin a bushel of live eels.” [58:20]

Lou Rozzo on Food Talk with Mike Colameco

Episode 12: Craig Mayes & Roger Dagorn
00:59:34
2017-12-19 14:30:16 UTC 00:59:34
Episode 12: Craig Mayes & Roger Dagorn

This week on Food Talk with Mike Colameco, Mike interviews Craig Mayes, executive director of NYC Rescue. Craig tells us all about the organization, which provides hope, food, and shelter to the homeless of New York. Then, Mike brings in the “Yoda of sommeliers”, Roger Dagorn to the studio, who tells us all about the job of being a sommelier, as well as how he brought sake into the wine world. This program has been sponsored by Cento, King Arthur, and Colavita. Today’s music provided by Brothers NYC.

“That’s what the wine world is about, it’s about passion.” [26:25]

“People are looking for the interesting. They don’t want the ordinary anymore.” [39:10]

Roger Dagorn on Food Talk with Mike Colameco.

Episode 11: GianFranco Sorrentino & Chateau Coutet
01:03:29
2017-12-19 14:30:16 UTC 01:03:29
Episode 11: GianFranco Sorrentino & Chateau Coutet

Originally from Naples, Italy, GianFranco Sorrentino carries over 30 years of experience in restaurant management, some of these include Quisitana Hotel in Capri, Dorchester Hotel in London, Four Seasons Hotel in Tokyo, Bice Restaurant in New York, and The Leopard at Des Artistes, in the New York landmark the Hotel des Artistes. In September 2001 he opened  il gattopardo, with his wife Paula Bolla Sorrentino and his talented Executive Chef Vito Gnazzo. On today’s episode of Food Talk with Mike Colameco, we hear from GianFranco himself as he talks about the restaurant industry and staying true the culture of restaurants and Italian roots.

Aline Baly is in the studio to talk about Chateau Coutet, a sweet wine from the Sauternes-Barsac appellation located in Barsac, in the southern part of France’s Bordeaux vineyards. Château Coutet is one of the oldest Sauternes producing vineyards, and is described as a “twin” of Barsac’s other Premier cru estate, Château Climens. On today’s episode, they discuss the changing culture of wine, and how Chateau Cotet uses social media as a form of communicating with the new generation of wine drinkers.

This program has been sponsored by Cento, King Arthur Flour, and Colavita.





“When we thought about the restaurant, we wanted to do a southern italian cuisine.”

GianFranco Sorrentino on Food Talk with Mike Colameco

Episode 10: Female Pastry Chefs
01:00:34
2017-12-19 14:30:16 UTC 01:00:34
Episode 10: Female Pastry Chefs

This week on Food Talk, Mike Colameco brings in two female pastry chefs. First is Allison Robicelli, owner of Robicelli’s. The two discuss some ridiculous trends that are popping up in food culture. Then, Allison tells us about her struggles with keeping her cupcake shop afloat throughout a struggling economy. After the break, we’re joined by Heather Bertinetti, who tells us about her experiences working as a chef at restaurants throughout the city. This program has been sponsored by Cento, Colavita, King Arthur Flour. Music provided by Brothers NYC.

Image from Amazon Image from Amazon

“It’s up to us to preserve our culture and our heritage.” [22:55]

“Cake is something that makes you feel better. It’s the prozac of food.” [28:30]

Allison Robicelli on Food Talk with Mike Colameco

“We really stick together as pastry women.” [41:00]

“You have to have your staff on your side, that’s the most important thing.” [44:30]

Heather Bertinetti on Food Talk with Mike Colameco

Episode 9: Food Writing & Jewish Cooking
00:58:10
2017-12-19 14:30:16 UTC 00:58:10
Episode 9: Food Writing & Jewish Cooking

This week on Food Talk with Mike Colameco, Mike brings in Holly Hughes, the editor of Best Food Writing to discuss some specific writing in her book. After the break, Mike is joined by Gabriella Gershonson to talk about the emergence of new Jewish Cooking. This program has been sponsored by Cento, Colavita, King Arthur Flour. Music provided by Brothers NYC.

Image from Amazon

“Brisket is really the hallmark of mom’s cooking – even more than matzoh ball soup.” [44:10]

“It’s a very fertile moment for Jewish food of all varieties.” [45:10]

Gabriella Gershonson on Food Talk with Mike Colameco

Episode 8: Saul’s Restaurant, Andrew Dornenburg & Karen Page
01:00:13
2017-12-19 14:30:16 UTC 01:00:13
Episode 8: Saul’s Restaurant, Andrew Dornenburg & Karen Page

This week on Food Talk with Mike Colameco, Mike brings in a few great guests. First, Chef Saul Bolton talks about restaurant history in Brooklyn, and about opening his first restaurant here. After the break, Mike brings in Andrew Dornenburg and Karen Page to discuss food and wine pairings, as well as the books that this couple has written on the subject. This program has been sponsored by Cento, Colavita, and King Arthur.

Photo from Saul’s Restaurant

“[Working as a young chef is] a very different thing when you’re at the age where you can sacrifice every other aspect of your life.” [31:40]

Chef Saul Bolton on Food Talk

“You can get a lot of great wines, like a Bonarda from Argentina, for $15!” [46:50]

Andrew Dornenburg on Food Talk

Episode 7: Ramen with George Kao of Sun Noodle
01:00:19
2017-12-19 14:30:16 UTC 01:00:19
Episode 7: Ramen with George Kao of Sun Noodle

This week on Food Talk with Mike Colameco, Mike is delving into the art of ramen. Joining Mike in the studio is George Kao of Sun Noodle! Tune into this episode to hear George talk about the origins of ramen in China, and how it became known as a Japanese staple. Learn how Sun Noodle manufactures their noodles by replicating traditional conditions through water and flour quality. Why does ramen have such a mixed reputation in the United States? Learn why education is so important for chefs looking to make ramen, and how the soups differ from region to region in Japan. This program has been sponsored by Cento, King Arthur Flour, and Colavita. Music by Pamela Royal.




“Anytime you make something of quality, you want to make in small-batches. You have more control that way. You’re essentially making everything by hand.” [21:50]

“Flour is the crux of this conversation. Sourcing good flour is the heart and soul of our business.” [23:30]

“I think as humans, there’s something that strikes a chord in our DNA when we eat something that’s caramelized and charred.” [38:40]

George Kao on Food Talk with Mike Colameco

Episode 6: Susan Reid & Kerry Coughlin
01:00:46
2017-12-19 14:30:16 UTC 01:00:46
Episode 6: Susan Reid & Kerry Coughlin

This week on Food Talk with Mike Colameco, Mike is talking baking and sustainable seafood with Susan Reid of King Arthur Flour and Kerry Coughlin of the Marine Stewardship Council. Tune into this program to hear Mike and Susan talk about ideal recipes for the upcoming ‘Thankgivinnukah’ holiday. Find out the best ways to keep your pie crusts tender and flaky! Later, Mike chats with Kerry about the audits conducted by the Marine Stewardship Council, and how they ensure sustainability through scientific methodology. American fisheries were built around cod; is there a way to harvest the whitefish without depleting populations? Tune in to learn how the Marine Stewardship Council rates and manages bycatch, and find out what large corporations helped forward the sustainable seafood movement by promoting Marine Stewardship Council certifications. This program has been sponsored by Cento, King Arthur Flour, and Colavita. Music by Dead Stars.




“You want two adjectives when it comes to pie crust: tender and flaky.” [15:05]

Susan Reid on Food Talk with Mike Colameco

“The Marine Stewardship Council has developed, with the help of hundreds of scientists, a methodology to determine the sustainability of wild-capture fisheries.” [24:45]

“Almost every type of fishing can result in bycatch.” [45:00]

Kerry Coughlin on Food Talk with Mike Colameco

Episode 5: Dana Bowen & Edward Behr
01:02:37
2017-12-19 14:30:16 UTC 01:02:37
Episode 5: Dana Bowen & Edward Behr

How do food magazines reinvent Thanksgiving every year? This week on Food Talk with Mike Colameco, Mike invites food writer Dana Bowen into the studio. Tune into this program to hear about Dana’s initial interest in food writing after working in restaurants. Learn about Dana’s storied history writing for publications such as Saveur, The New York Times, and now Every Day with Rachael Ray! How does Dana recommend cooking a turkey? Is Thanksgiving a time to experiment with ingredients and cooking techniques? Later, Mike reviews a few of his new favorite Downtown restaurants, both of which feature small plates! Later, famed food writer Edward Behr stops by the program to discuss his fifty favorite foods! His books include The Artful Eater and The Art of Eating Cookbook: Essential Recipes from the First 25 Years. Edward is also the editor and publisher of a quarterly food magazine, The Art of Eating. Find out what makes anchovies so unique and irresistible, learn how to store mushrooms, and hear why cabbage is serially underrated. This program has been sponsored by Cento, King Arthur Flour, and Colavita. Music by The California Honeydrops.




“The way that people are cooking now is that they’re looking for ideas as opposed to straight-ahead recipes.” [20:20]

Dana Bowen on Food Talk with Mike Colameco

Episode 4: Michael Rogak & Andy Ricker
01:02:51
2017-12-19 14:30:16 UTC 01:02:51
Episode 4: Michael Rogak & Andy Ricker

This week on Food Talk with Michael Colameco, host Michael Colameco welcomes Michael Rogak, owner of JoMart Chocolates in Brooklyn, NY, and Andy Ricker, owner and executive chef at Pok Pok, in Oregon and New York. On the first segment, Michael explains the task and art of making chocolates from scratch, which he has been doing since 1946. Learn from the expert candy-maker himself on this episode! After the break, Andy Ricker joins the conversation to talk about finding an inspiration with thai food, how he received the opportunity to open Pok Pok, and his latest book, Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand. Learn more from the award-winning chef that is making headlines with his signature dishes today! This program has been sponsored by Cento, King Arthur Flour, and Colavita.



source: brooklynglutton.com

“I have super dedicated people, who have been with my for years. It’s family. And that includes my staff, and my customers, and I can’t do anything without them.” [21:00]

Michael Rogak on Food Talk with Michael Colameco

“There’s so much opportunity here in New York. But getting yourself a solid crew together to open, it’s crazy.” [1:00:40]

Andy Ricker on Food Talk with Michael Colameco

Episode 3: Alice Feiring & Anthony Giglio
00:59:48
2017-12-19 14:30:16 UTC 00:59:48
Episode 3: Alice Feiring & Anthony Giglio

Welcome to Food Talk with Michael Colameco! On today’s first segment, Michael speaks with Alice Feiring, who is a wine writer that has been published in multiple publications, such as the New York Times, New York Magazine, San Francisco Chronicle, and more. She has also won a James Beard award for a wine piece in the New York Times business section. Her wine newsletter, titled The Feiring Line, has been rated highly among America’s leading wine blogs, and contains in depth information about multiple wines on the market today. On today’s episode, hear Alice talk more about Georgian wine, The Feiring Line, orange, and more! Later, hear from Anthony Giglio, is one of the most entertaining wine and spirits authorities on the planet. Anthony is a writer, educator and raconteur who motivates countless wine drinkers to trust their own tastes and simply relax the rules. Together, Michael and Anthony taste a variety of wines on the show – hear them talk about the specific characteristics of each one, and where you can find a bottle near you. This program has been sponsored by Cento, King Arthur Flour, and Colavita.




“When making wine – it’s really all about commitment.” [14:10]

Alice Feiring on Food Talk with Mike Colameco

“You don’t need to teach them wine-making, but you can teach them how to polish it.” [55:10]

Anthony Giglio on Food Talk with Mike Colameco

Episode 2: Michael Ruhlman
00:55:21
2017-12-19 14:30:16 UTC 00:55:21
Episode 2: Michael Ruhlman

Michael Ruhlman joins host Mike Colameco in the studio today to share with us some amazing food recipes, including the addition of schmaltz, a rich fat that can be used in many delicious dishes. An author, food writer, home cook, and entrepreneur, Michael Ruhlman has been committed to changing the way people think about their food through books in collaboration with American chefs. His latest book, The Book of Schmaltz, acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke, and kreplach, and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat. Find out how to make a great chopped liver dish in your home, or simply pick up Michael’s latest book, The Book of Schmaltz, today! Lastly, Mike finishes the show off with a great recipe for applesauce. This program has been brought to you by Cento and King Arthur.



“Fat doesn’t make us fat, eating too much makes us fat. We have to revise the way we think about food, and start cooking ourselves.”

“Schmaltz is something that you can only really make at home, and it combines the flavors of roasting, chicken, and browning.” [23:00]

Michael Ruhlman on Food Talk with Mike Colameco

Episode 1: Mushrooms & Preserving with Eugenia Bone
01:01:29
2017-12-19 14:30:16 UTC 01:01:29
Episode 1: Mushrooms & Preserving with Eugenia Bone

Welcome to the debut episode of Food Talk with Mike Colameco on the HeritageRadioNetwork.org! Who is Mike Colameco? Mike attended the Culinary Institute of America. He has worked as a chef in numerous NYC Restaurants including such legends as “Tavern on the Green” and “Windows on the World”. After working in various restaurants he purchased a cafe in Maplewood, New Jersey. This week, Mike is joined in the studio by Eugenia Bone of the New York Mycological Society to talk mushrooms and foraging. Find out how to approach mushroom foraging, and how to avoid eating poisonous mushrooms. Tune into this program to learn more about different types of pickling, and why Eugenia is such a fan of preserving foods. Do pickled products help with digestion? How can you can tuna at home? Find out all of this and more on the first episode of Food Talk with Mike Colameco! Today’s program has been brought to you by Cento and King Arthur.



“For me, canning, pickling, and preserving are ways to have good, fast food during the winter. Everything I do is based upon gluttony… What I eat a lot, I can a lot.” [14:35]

Eugenia Bone on Food Talk with Mike Colameco