THE FOOD SEEN: food styling with Rebekah Peppler

*photo by Christine Han for Pantry Confidential

On today’s episode of THE FOOD SEEN, we unveil the mysteries of food styling with Rebekah Peppler. A Wisconsin cheesehead, Rebekah came to NYC with a journalism degree, and a penchant for pastry. Upon enrolling in the French Culinary Institute, those two worlds collided, becoming a sweet array of dessert focused food media. She knows how to work behind the scenes, gussying up culinary sets, from cookbooks to TV, and videos for The New York Times’ Melissa Clark, but is also a recipe developer and author in her own right. From tweezers to spray bottles filled with cheap vodka, hear how Rebekah, makes the food we see, even better than it’s ever looked before.

***Listen to THE FOOD SEEN on live every TUESDAY at 3PM EST!

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THE FOOD SEEN: Senegal with Pierre Thiam

On today’s episode of THE FOOD SEEN, we return to Senegal with Pierre Thiam. In his follow up cookbook to “Yolele! Recipes from the Heart of Senegal”, Pierre brings a more contemporary perspective to the flavorful food of his complex culture. “Senegal: Modern Senegalese Recipes from the Source to the Bowl”, exlores influences not only by it’s French colonialist past, but digs deeper into the exportation of African heritage to the Americas as well. Okra, rice, and black eyed peas, find their origins in Senegal, alongside more traditional meals Thieboudienne aka Ceebu Jen (aka “The Rice of Fish”), the national dish, meant to be shared from a common bowl. While paying homage to his Senegalese roots, Pierre never forgets to abides by the terenaga tenet, a Wolof word that means more than just hospitality, it’s a way of life.

***Listen to THE FOOD SEEN on live every TUESDAY at 3PM EST! & download the podcast from iTunes

THE FOOD SEEN: 250th episode with Tero Isokauppila of Four Sigma Foods

On today’s 250th episode of THE FOOD SEEN, we shroom with Tero Isokauppila of Four Sigma Foods. A Finnish nomad, who believes in the power of wild picked and log-grown fungi, spreads the gospel of mushrooms. Cordyceps, chagas and lion’s manes, hear about these superfoods and how their natural remedies can contribute towards a healthy lifestyle. They evan have potential benefits in the medical field, possibly for cancer patients. Wake up with a cup of mushroom coffee, or mushroom hot chocolate if you prefer, either way, join the #FUNGUYS and the growing Food Sigma Foods community, which, of course, is growing like a fungus.

***Listen to THE FOOD SEEN on live every TUESDAY at 3PM EST! & download the podcast from iTunes

THE FOOD SEEN: Maayan Zilberman, fashionista & candy maker

On today’s episode of THE FOOD SEEN, Maayan Zilberman was born on a kibuttz in Israel. She moved to NYC at 15, during the 1990’s, a time when fashion and hip hop culture were colliding. Maayan had attended religious Jewish private schools, where uniforms were made of thick navy felt, single inverted pleated skirts and white blouses, and now in New York, she finally saw color. With her newfound palette, she entered a world of fashion that saw her start her own lingerie line, all the whiles, snacking away on confectionaries that was almost more design than delicious. She had always been fascinated by it’s alien forms, it’s otherworldly origins, like a real life Willie Wonka land. Here she began making candies, molds of banal forms: watches, Kodachrome slides. She made chewing gum, using chicle from trees in Mexico. Her friends we all request her to make sucking candies and bubble gum for parties. A book, “Entertaining” by Martha Stewart, made Maayan realize that food as an experience could potentially be her next design project, finding true pleasure in making the nostalgic candies she used to think were so foreign.

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

THE FOOD SEEN: Jessica Koslow of Sqirl

On today’s episode of THE FOOD SEEN, Jessica Koslow grew up near Los Angeles, surrounded by fresh produce and perpetual summer. It wasn’t until a stint cooking at Atlanta’s Bacchanalia, that she realized how fleeting seasons can be. When Jessica returned to California, she started Sqirl, a jam company in it’s original iteration. Using local fruits, like Gravenstein Apple, Moro Blood Oranges, Wild Boysenberries, and Blenheim Apricot, she began to grow organically as a business in East Hollywood’s Silver Lake, eventually serving breakfast rice bowls with sorrel pesto and lacto-fermented hot sauce, as well as the now famed ricotta toast. From 8AM-4PM everyday, Sqirl feeds LA in a way it’s never been fed before, with a creative conscience, and a taste for preserving the future … come Sqirl away with us!

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

THE FOOD SEEN: Real Maine Food with Luke’s Lobster

On today’s episode of THE FOOD SEEN, we ask Luke Holden and Ben Conniff of Luke’s Lobster about what makes Maine great. Yeah it’s got those pristine coastlines perfectly situated for hauling in the freshest seafood, those wild blueberries which make for the tastiest pies, but what made two guys from “Vacationland” decide to open up a little lobster shack in NYC. In their cookbook “Real Maine Food”, they travel around their home state, searching for beach clambakes, the best chowders, and whoopie pies that will make you say “ayuh”, with the rest of them Mainers. Oh, and how about you finally learn to crack that lobster the right way.

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

THE FOOD SEEN: Joe Carroll’s “Feeding The Fire” BBQ & grilling cookbook with Nick Fauchald

On today’s episode of THE FOOD SEEN, Joe Carroll, proprietor of barbecue restaurant Fette Sau, and New American steakhouse, St. Anselm, joins co-author Nick Fauchald in their book about meat cookery called “Feeding The Fire”. Hear how a $40 Weber grill, one dry rub, and a slow and low mantra, not only changed the urban BBQ landscape, but also elevated the cuts of meats we smoke and/or throw on the grill. Yes, there’s Texas, Kansas City, Memphis, and the Carolinas, but did you know about upstate New York’s Cornell chicken, California’s Santa Maria Valley tri-trip, Western Kentucky and mutton, and Maryland Pit Beef? Learn that BBQ is more technique than recipe, and contemplate the choices you’ll have to make for that coveted smoke ring (pinkish meat under the bark) and perfect doneness.

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

THE FOOD SEEN: Adam D. Tihany, restaurant designer

*photo by Claudio Gallone

On today’s episode of THE FOOD SEEN, Adam D. Tihany has made quite a mark on the interior of New York City. He’s designed some of the top restaurants and hotels in the world, but it all begin here in 1981, when Tihany designed La Couple, New York’s first grand café. Since then has worked on Sirio Maccioni’s Le Cirque 2000, Thomas Keller’s Per Se, Daniel Boulud’s namesake Daniel. His book, TIHANY: Iconic Hotel and Restaurant Interiors archives, and celebrates projects from around the globe like the Westin Chosun in Seoul, Heston Blumenthal’s Dinner in London, One & Only Cape Town South Africa, and the Mandarian Oriental in Las Vegas. But what does Tihany first see when he walks into a restaurant? Where’s his favorite seat to dine at? What modern materials are being used to build beautiful new dining spaces? Now, Tihany sets his sights on the sea, designing the future in ultra-luxury cruise liners. What will Tihany design next?

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

THE FOOD SEEN: Sarah Simmons, City Grit culinary salon, Birds & Bubbles fried chicken and champagne

On today’s episode of THE FOOD SEEN, Sarah Simmons Southern sense of hospitality, may have turned her Sunday suppers into New York City’s culinary salon better know as City Grit. A win as Food & Wine’s America’s Home Cook Superstar, may have proclaimed her food worthy, but nothing prepares you for the business that comes with owning a restaurant. Luckily, years working as a retail strategist for Fortune 100 companies, gave Sarah the insight she needed to become a successful chef and restaurateur. Her second venture, Birds & Bubbles, focuses on fried chicken and champagne, because, really, what’s better than that pairing?! Now working with Williams Sonoma, Sarah curates gourmet gifts, scouts out up and coming chefs in cities across the USA, and begins to focus back on her Carolina roots, with possible brick and mortar culinary experiences making their way back South. So much for just being a home cook.

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

THE FOOD SEEN: Aarón Sánchez

On today’s episode of THE FOOD SEEN, Aarón Sánchez grew up on the Mexican border town of El Paso. He learned to cook from his mother Zarela Martinez, who would come to be one of the first female Latin chefs in New York City, if not the nation. At age 16, Aarón was accepted for master class with Chef Paul Prudhomme, which launched his career, through schooling at Johnson & Wales, and under the tutelage of other nuevo-Latino chefs like Douglas Rodriquez. In 2001, Aarón’s own voice was heard, opening Paladar in New York City’s Lower East Side. Gritty and true to his roots, it helped define the kind of cooking Aarón would continue to perfect. His understanding of chilis, salsas, chorizo, and moles, made Aarón a go to authority for Mexican cooking, landing him a judges seat on Food Network’s Chopped, and in front of many other food television shows, like Cooking Channel’s Taco Trip. When the cameras, and Aarón heads home, he still longs for his mother’s famous arroz con crema.

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