On today’s episode of THE FOOD SEEN, we’re talking floats, sundaes, egg creams, & more with Brooklyn Farmacy’s brother & sister team, Peter Freeman and Gia Giasullo. With the release of their new book, “The Soda Fountain”, they not only document their own efforts to open up what is now a neighborhood destination, but they also celebrate the history of a classic American establishment. From the days of Rx to the soda fountain’s recent revival, they channel a century worth of “soda jerks” who always serve pretzel sticks with a smile. From a Cherry Lime Rickey to The Sundae of Broken Dreams, come find out what makes Brooklyn Farmacy an American original.
On today’s THE FOOD SEEN, Adam Dulye is the chef behind San Francisco bars Monk’s Kettle and The Abbot’s Cellar. There he serves menus of food & beverage pairings, exalting beer as the drink of choice. Growing up in Kansas City, a place that celebrates burnt ends, Adam’s first beer was not a Budweiser, but instead a local Boulevard Wheat. From party balls in culinary school, Guinness for après-ski on the slopes of Aspen, to his hop exposure in Portland OR, beer had yet to have a place at the table. Large mass production of “big beer” watered down the market for craft brews, but it was on top of a mountain in Vale in the middle of winter, while serving a venison dish, and opportunely sipping a Steamworks Brewing Steam Engine Lager, that snowballed everything. This started a series of beer dinners, which lead Adam working with The Great American Beer Festival, the single largest beer event in the country, helping them put together a tasting event at the Farm to Table Pavilion which pairs a chef with a brewery, Logsdon Farmhouse Ales Seizoen Bretta with duck confit cherry macaroons, Three Floyds hoppy beers with cuttlefish pasta. He also coordinates SAVOR an American Craft Beer and Food Experience, an upcoming festival to be held in Washington DC, which highlights beer and food pairings past chocolate with stout and mussels with Belgian wit. Plus, who doesn’t need a drink on TAX DAY?
*all photos/illustrations copyright Erin Gleeson
On today’s THE FOOD SEEN, photographer Erin Gleeson left the concrete jungle of NYC for Northern California, finding herself surrounded by the wilderness she grew up in. What came out of this rediscovery, was a reflection of her connection with this natural setting, through the lens of her lovely blog, The Forest Feast. It was actually years prior, during a college semester in Bologna, that had peaked her interest in the simplicity of cuisine, her intrigue continued by the documenting the intricate delicacies of dessert bars in NYC. Erin now explores food through “illustrative recipes”, using her full array of artistic skills. In her first cookbook, The Forest Feast (cookbook), Erin displays an all-vegetarian menu, from “eggplant tacos” to “blackberry negronis“, using the woods as a backdrop for her savory, and sweet, still lives.
Mr. Schott’s books, from annuals of Schott’s Almanacs to volumes of Schott’s Miscellanies, which include a Food & Drink edition, you’ll find all the needed trivia for your next dinner party. Lately, Mr. Schott’s exploration of the “Secret Languages” in bars and the restaurant world has appeared in the New York Times Op-Ed:
Get ready to digest to most important conversational minutiae you’ll hear today.
On today’s THE FOOD SEEN, the UK invasion begins with Lorraine Pascale, a chef and cookbook author, was also the first black British model to grave the cover of American Elle. Now a professional pastry chef, how did Lorraine keep her figure for Sports Illustrated Swimsuit shoots? It’s simple actually, as she shares in her cookbooks such as, A Lighter Way To Bake. With perseverance, a sweet tooth, and a smile, Lorraine is here to teach us her kitchen rules … made easy.
On today’s THE FOOD SEEN, Lisa Gross, founder/CEO of The League of Kitchens, grew up in NYC, daughter of a Korean immigrant and a Jewish New Yorker, all the while eating soup, either doenjang-guk (soy bean paste soup) and matzo ball that is. Her work as an artist, educator, and social entrepreneur has always questioned the values and perceptions of social history, cross-cultural relations, domestic space, and national identity. Projects like The Boston Tree Party, an urban agricultural and political public arts project, engaged the citizens of Boston in a discourse about civic fruit, planting upwards of 70 pairs of apple trees, hoping to bear 15,000 fruit within 4 years. Lisa’s most recent endeavor, The League of Kitchens, celebrates NYC’s largest wave of immigration since the early 20th century by empowering immigrant women who’s passions as home cooks translate into inspiring teachers. These women invite guests into their homes, interactively teaching them of their native cuisines, ranging from Afghanistan, Bangladesh, Greece, India, Lebanon, and Korea. You’ll learn how to make Murgir Mangsho (chicken curry), Mantu (dumplings filled with meat and onions and a tomato-chana dal sauce), Spanakopita (spinach pie), Keftedes with Tzatziki (meatballs with cucumber yogurt sauce), Galbi (Korean short ribs), Ka’ak Bi Tamer (Date Cookies, with mahlab, nutmeg, nigella, sesame seeds), and Mixed Dal (lentils, green chiles, garlic, coriander, cumin, tomatoes, fresh curry leaves, toasted mustard seeds, red chili powder) … all within the boroughs of Brooklyn and Queens. Sign up for your workshop today!
*photo by Todd France
On today’s episode of THE FOOD SEEN, Rawia Bishara’s journey from Nazareth to New York, carries a soulful tradition through Middle Eastern cuisine, but she also introduces powerful new flavor profiles through her personal approach to cooking as experienced at Tanoreen in Brooklyn. In her first cookbook, “Olives, Lemons & Za’atar”, many of those restaurant dishes are put into an intimate context, from lunching under olive trees in Northern Israel, to mixing in Moroccan spices to stews during Ramadan. There will be mezzes, tagines, kibbeh cooked and raw, plus Americanized twists on recipes like, Salmon in Pesto and Eggplant Napoleon. Be it in Bay Ridge or beyond, Rawia’s recipes will forever transport you to Galilee.
On today’s THE FOOD SEEN, Henry Hargreaves left his native New Zealand for “the big OE” (overseas experience) and found an unexpected job opportunity in Bangkok. A man with a camera asked him to pose, and there launched his modeling career, working on campaigns for the likes of Prada. But while on photo shoots, he realized that he actually wanted to be behind the lens. He started shooting food for restaurants, but there was a playfulness missing. He worked as a bartender at Schiller’s to support his habit, photographing gingerbread and candy constructed art galleries; licorice windows for the Guggenheim, a sugary facade for the Louvre’s glass pyramid. Rainbow colored burgers with all the fixings. An alphabet spelled out in bacon. Cakes of iconic fast food dishes lit on fire. Presidents made of Jell-O. Henry stopped waiting for work to come to him, and put his conceptual projects into action himself. A series of last meals of death row inmates called “No Seconds” went viral. He exposed what’s on many musicians “Band Riders” (e.g. Lady Gaga asks for “a small plate of cheese on ice *no smelly, no sweaty). What’s next on the plate for Henry Hargreaves?
On today’s THE FOOD SEEN, Jane Coxwell’s wanderlust landed her the world’s largest yacht. Now chef for Diane Von Furstenburg and Barry Diller, she sails the Eos through the world’s culinary ports, exploring cuisine through direct experiences with natives. Lucky for us, she turned her travel diary into a cookbook; Fresh Tasty Happy. On the menu: Bircher muesli for breakfast, DVF’s favorite lentil soup, Vietnamese beef salad with rice noodles and avocado, a pale ale and shiitake pasta, South African pickled fish, Cape Malay lamb curry, and a cooling mint and garlic “haydari” yogurt sauce from Turkey. Get ready to get to visit foreign lands and get your hands dirty, through cooking (and eating) delicious food that is.
On today’s THE FOOD SEEN, curator Brett Littman, after a 37 course, 6+ hour meal at elBulli in Roses, Spain, took a chance and sent chef Ferran Adriá an email, inquiring whether or not he drew. A few weeks later, a response … and now after more than two years of sorting through decades of archives, The Drawing Center (NYC) is proud to present “Notes on Creativity”, a show about thought process and analytical evolution, raising the question, can a chef be an “artist”? Let’s see what 1846 original dishes, without copying, or just one, like the Spanish Tortilla, have to say about what’s considered culinary “art”.