THE FOOD SEEN: Andrew Scrivani, New York Times food photographer

Today’s episode of THE FOOD SEEN marks 5 YEARS on HeritageRadioNetwork.org. It only makes sense to return to where it all began. Hear New York Times food photographer Andrew Scrivani on our first show ever:

http://www.heritageradionetwork.org/episodes/786-The-Food-Seen-Episode-1-Quentin-Bacon-Francesco-Tonelli-Andrew-Scrivani

Now we have Scrivani revisit, with an update about the current state of food photography. Tips on light, styling, props, how to photograph your own dish, what gear is worth investing in, how to find your own style, and what are the most challenging foods and cooking situations to capture, and why more and more still photographers are turning to motion pictures.


Secrets of Food Porn Photos

***Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.org every TUESDAY at 3PM EST!

THE FOOD SEEN: Maman & Papa Poule


*photo by Lizzie Munro for Tasting Table

On today’s episode of THE FOOD SEEN, Benjamin Sormonte & Elisa Marshall, opened, Maman, a SoHo bakery & café via South of France
Papa Poule, rotisserie chicken française, as an ode to their childhood favorite foods, but really, it shows reverence to their mothers and fathers. Decorated with an eclectic and vintage aesthetic, mismatched custom furniture, a church benche and 1920’s bread machine, with pastry cases full of chocolate chip cookies, croissants, quiches, and croque ‘maman’, it’s no wonder people come in flocks as if it were summer on the French Riviera. Transfixed watching poulet roti rotate, when you leave with your “to go” order, it feels transportive too, like walking out of a French countryside marketplace. Their parents should be proud.

***Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.org every TUESDAY at 3PM EST!

THE FOOD SEEN: Lillet brand ambassador Claire Needham, national aperitif day (May 21st)

On today’s episode of THE FOOD SEEN, we raise a glass of Lillet, a French aperitif made in Bordeaux since 1872, made in blanc, rouge and rosé, from blends of wine and liquors, reminiscent of exotic citrus groves and a life well lived. The USA’s national brand ambassador Claire Needham, will walk us through the culture & lifestyle associated with this legendary bottle, from it’s place in the home, at the bar, and even on screen, when James Bond most famously ordered a Vesper Martini with Kina Lillet, shaken, not stirred course. Hear how these “tonic wines” have made a splash in US bars from Philly to NOLA, Dallas to SF, while we mix a batch of La Coquette (made with Lillet Rosé) on air, in celebration the upcoming national aperitif day, Thursday, May 21st, 2015. à votre santé!

***Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.org every TUESDAY at 3PM EST!

THE FOOD SEEN: Mina Stone, “Cooking For Artists”


*photo by Flora Hanitijo

On today’s episode of THE FOOD SEEN, Mina Stone, like her yiayia (grandmother), relies on three holy Greek ingredients; lemon, olive oil, and salt. Whether it’s to dress a salad, stew chickpeas, season a steak, or bake a cake, it’s this trinity that has fed galleries of artists all around New York City since 2006. Mina has catered openings at Gavin Brown Enterprise in the West Village, and for the past 5 years, cooked lunch for 20, 3 days a week at Urs Fischer’s studio in Red Hook. In her book, “Cooking For Artists” published under Urs Fischer’s imprint, Kiito-San, there are not only delicious and comforting recipes like Kopanisti (Whipped Feta), Elies Tsakistes (Olives with Coriander Seeds and Lemon Peel), Faki (Greek Lentil Soup with Cinnamon and Cloves), Revitha (Chickpea Stew with Rosemary, Lemon, and Olive Oil), Makaronia Me Kima (Cinnamon and Clove Meat Ragu), Grilled Whole Fish, Smoky Spiced Chicken Kebabs, Braised Lamb, and homemade Baklava, but also art works by Hope Atherton, Darren Bader, Matthew Barney, Elizabeth Peyton, Peter Regli, Spencer Sweeney, Philippos Theodorides and more. Come, eat with your eyes, and stay for the food.

***Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.org every TUESDAY at 3PM EST!

THE FOOD SEEN: Chef John Cox, Sierra Mar at the Post Ranch Inn in Big Sur

On today’ episode of THE FOOD SEEN, Chef John Cox has quite the view from Big Sur, California, cooking on cliffs 1000 feet above the Pacific Ocean, along a windy stretch of Hwy 1. His restaurant, Sierra Mar at the Post Ranch Inn, is a reflection of what’s outside, the depth of the sea, and the diversity of the varied terrain around him. A strong advocate for sustainable aquaculture, Cox frequents Monterey Bay for it’s red abalone and squid boats. He harvests acorns from the woods and makes them into flour, and forages for locals ingredients to add into an indigenous blend of furikake, which uses seaweed that grows wildly up to 5 feet a day. Hear about the land’s bounty, and how Chef Cox takes such beauty, and represents it on a plate.

***Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.org every TUESDAY at 3PM EST!

THE FOOD SEEN: Louis DiBiccari, CREATE BOSTON

On today’s episode of THE FOOD SEEN, Louis DiBiccari grew up in a suburb of Boston, cooking Sunday suppers as all good Italians do. Upon eating in campus dining halls during college, Louis realized how spoiled he was by his family’s scratch cooking, so he taught himself how to cook. His signature dish: calzones. He then went to culinary school, eventually working at the Millennium Bostonian Hotel, which launched the careers of such Beantown chef legends as Lydia Shire, Jasper White, Jody Adams, and Todd English. Louis himself became a personality in town, with his Iron Chef inspired “Chef Louie Nights”, where guests would vote on dinner themes and ingredients to be revealed the morning of, in preparation for 5-course meal that night. But maybe even more so than food, it was the artists in his life, starting with his Uncle Adio, a master sculptor, that added another creative POV. In 2013, Louis opened Tavern Road in the Fort Point area, which he lived in during early aughts, and was surrounded by artist studios. This is why he began CREATE BOSTON, an annual event that brings together “6 artists, 6 chefs, 1 canvas” to bridge gap between visual and culinary arts, of which he still cooks at it’s epicenter.

***Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.org every TUESDAY at 3PM EST!

THE FOOD SEEN: Robyn Lea’s “Dinner With Jackson Pollock”

On today’s episode of THE FOOD SEEN, Robyn Lea has worked as a photographer, writer and director of the past 20 years, shot branded films for Peroni Nastro Azzurro, and self published an art book chronicling her years of living and working in Milan, titled “Milan: Discovering Food, Fashion and Family in a Private City”. Her latest work focuses on the abstract impressionist painter Jackson Pollock, chronicling his familiar recipes oft cooked at the Pollock-Krasner residence in East Hampton. Pollock’s mother Stella would make Potato Pancakes with Long Island’s bumper crop, while he dug for Cherrystone Clams Accabonac Creek to serve with Garlic & Dry Vermouth. Pollock was also know for baking classic rye breads and award winning apple pies, which find their home in “Dinner With Jackson Pollock: Recipes, Art & Nature”, a collection Robyn gathered from handwritten recipe cards, and old family cookbooks, featuring over 90 desserts, and early raw food diets. All this from a man who didn’t try spaghetti until he was 18, yet changed the way the world saw paint splatter.

***Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.org every TUESDAY at 3PM EST!

THE FOOD SEEN: Mindy Segal, “Cookie Love”


*photo by Jon Shaft

On today’s episode of THE FOOD SEEN, we create the criteria for the perfect chocolate chip cookie with Mindy Segal. Her dessert bar in Chicago, Hot Chocolate, has long relied on modern twists to traditional classics, much like the music she listened to when younger. Her father was a jazz musician, and they made frequent trips to Rick’s American Cafe to listen to the likes of Tito Puente and Mongo Santamaria, which inevitably lead her to a life of improvisation. It’s not to say she doesn’t have strong core technique, as seen in “Cookie Love”, her first cookbook, chock-full of drop cookies, bars, sandwich cookies, shortbreads, thumbprints, spritz, and those twice baked, but it’s the Peanut Butter Peanut Brittle Cookies, Fleur de Sel Shortbread, Malted Milk Spritz, Peaches and Cream Biscotti, Brownie Krinkles, Banilla Nillas, and motorcycle riding Best Friend Cookies, that best showcase Mindy’s riffs. There’s also a dark side, certainly of chocolate, but also of heavy metal, through Mindy’s ode to both the Oreo and Black Sabbath. The bridge: Starlite Mints. So sweeten up, bring your #CookieLove and bake with us!

***Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.org every TUESDAY at 3PM EST!

THE FOOD SEEN: Breakfast with George Weld of Egg

On today’s episode of THE FOOD SEEN, we have breakfast for lunch with George Weld, founder of the preeminent Egg restaurant in Brooklyn. Over a decade of scrambling eggs and flipping hash later, George reflects on it’s beginnings, growth, pangs, and constant ode to country ham. Waned in Virginia and the Carolinas, and a PHD in Literature, no wonder George’s Southern affect on Williamsburg’s morning drawl , eventually lead to a cookbook, “Breakfast: Recipe To Wake Up For”. Hear George wax poetic on the history of hash, his grandmother’s outhouse turned smokehouse, and why to save your bacon fat and heat up that cast-iron skillet!

***Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.org every TUESDAY at 3PM EST!

THE FOOD SEEN: Galen Zamarra, Almanac

On today’s episode of THE FOOD SEEN, we join Galen Zamarra, chef/owner of West Village stalwart, Mas Farmhouse. Most recently Galen opened, Almanac, which allures dinners with “imaginative preparations that accentuate the nuances of each growing cycle“, well, that and all the art on the walls, transforming the restaurant into a gallery space any art collector would swoon over. Galen’s art collection began at 24 years old, while chef de cuisine at Bouley Bakery. There, he laid eyes on an Al Hansen artwork, comprised of Hersey wrappers made to look female form, much in the style of Matisse’s cutouts. Now, he constructs his menu in the same abstract impressionist ways of painters like Lee Krasner, with modern pop influences by artists like Donald Robertson.

***Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.org every TUESDAY at 3PM EST!