On today’s THE FOOD SEEN, Chef Amanda Cohen of Dirt Candy, treats vegetables like meat. From faux-gras to finding the fat in flora, she’s redefining vegetarian cuisine from the root up. Amanda believes, “any can cook a hamburger, but leave the vegetables to the professionals”. The salad days are over!
Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST!
*photo by Jennifer Causey
*photo by Philip Ficks
On today’s THE FOOD SEEN, the collector/curator behind Elephant Props, Michele Michael, and maven of Elephants Ceramics, brings her ware wisdom on how to best set a tabletop, throw a plate, and take a cue from the coastal colors of Maine.
Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST!
On today’s THE FOOD SEEN, Nissa Pierson, the herb aficionado behind Ger-Nis Culinary & Herb Center, a multi-faceted space which serves as an importer and educational hub for fresh herbs and ideas, advocating for organic and fair trade communities from all around the world, and committed to supporting local chefs, farmers & artisans in our own backyards.
Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST!
*cover photo by Michael Gross
2012 rings in a new beginning and an end. EDIBLE MANHATTAN 21, Jan/Feb 2012 marks my last issue as photo editor.
A last look into the BACK OF THE HOUSE, we enter a legend. Bemelmans Bar, anchored in The Carlyle, the walls adorned with the art of illustrator Ludwig Bemelmens, best known for authoring Madeline, and the bartenders don regal red blazers mixing classic martinis.
It’s the Alcohol Issue, so we sip on sake, spirits, suds, and round up the top shelf Negronis around town (my favorite cocktail).
After 5 wonderful years of working with Edible Brooklyn and Manhattan, I can’t thank all my cohorts and collaborators enough. From the chefs to the farmers to the artisans … CHEERS!
On the first episode of THE FOOD SEEN in 2012, Caren Alpert, a San Francisco based photographer, takes a closer look at food … a much closer look. She uses a scanning electron microscope for her “terra cibus” project, magnifying the surfaces of food between ten and a thousand times, abstracting their textures, making them seems as if they were bird’s eye views of otherwordly landscapes. Table salt looks like ice floes, cauliflower resembles a canyon/chasm, fortune cookies turn into tributaries, and my favorite, cake sprinkles.
Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST!
On THE FOOD SEEN, Charlie Grosso, half of Baang and Burne gallery, and photographer, spans the globe, having explored food markets in over 20 countries and 70 cities around the world. Her “Wok the Dog” photo expose, brings the tastes, smells, and sights, from her childhood in Taipei, to our local streets.
Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST!
*Photo by Elena R
On today’s THE FOOD SEEN, John WInterman, Maitre D’ of the 3 Michelin Star restaurant Daniel in New York City, stops by to explain exactly what a Maitre D’ does. Literally meaning “master of the”, John oversees the waitstaff, manages the dining room, handles reservations, and in all, is there to ensure customer satisfaction. He’s also a certified sommelier, an expert in artisanal cheese, and quite a dashing fellow.
Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST!
On today’s THE FOOD SEEN, multimedia artist Jeff Scott and Chef Blake Beshore come together to form Tatroux, the publishers behind “Notes from a Kitchen: A Journey Inside Culinary Obsession”, a re-envisioned take on the modern cookbook. Compiled of hand written ephemera and cinematic clips, Scott and Beshore follow around renown chefs like Sean Brock (McCrady’s, Husk), Johnny Iuzzini, Michael Laiskonis, George Mendes, Zak Pelaccio and many more, eliciting a visceral response that reveals their culinary passions and obsessions.
Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST!
As the light wanes, and the winter days approach, I present to you EDIBLE BROOKLYN 24, Winter 2012, and bid adieu. After 5 years of working with the magazine, my tenure ends. Fittingly, in our last visit to the BACK OF THE HOUSE, we have a drink at Clover Club, a cocktail lounge for the ages.
It’s our alcohol issue, filled with beer, wine, rhum, bitters, syrups, and even limoncello. We also toast the likes of Zeb Stewart, a building block of the New Brooklyn restaurant scene, owner of such linchpins as Union Pool, Hotel Delmano, and Cafe Colette, and who’s Bushwick “castle” is the perfect setting for a pig roast. It’s not all booze, there are cookies to fall in love over at One Girl Cookies, chestnuts roasting for a menu made up of nothing but chestnuts, and lyrics to cook by in One Ring Zero’s The Recipe Project, a perfect holiday album and gift. As a swan song bonus, try my recipe for Tunisian Tinged Chicken Wings in tempo to Art Blakey’s “A Night in Tunisia”.
*I also couldn’t go without thanking my colleagues, and all the contributors throughout the years that have supported me in my endeavors and photographic vision. I am and will always be proud to have been a part of Edible Brooklyn, and will continue to stay hungry for more each and every issue.
Cheers,
MHT
On today’s THE FOOD SEEN, we’re graced with Paul Lowe, the styling genius behind Sweet Paul magazine, who brings his Nordic nuances to the table. In his latest issue, Winter 2011, he lives true by his subtitle, “chasing the sweet things in life”. Making old traditions anew, Paul teaches us how to make our own wrapping paper, and few interesting iterations of the standard wreath. Oh, and there’s cooking too, from hearty greens to the best all-purpose gravy ever. Listen in to learn the luscious tricks of the trade.
Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST!
