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”.
*photos copyright Aya Brackett
On today’s THE FOOD SEEN we visit Heath Ceramics new San Francisco factory/showroom, right int he heart of the Mission District. There, Robin Petravic (Co-owner/Managing Director) and Catherine Bailey (Co-owner/Creative Director), are transparent about the production of their tableware, as the company has been since it’s start in 1948 over the bridge in Marin County. Heath’s been defining the “complexity of simplicity” for decades, from their 1940’s Coupe line, to their 1960’s Rim, 1980’s Plaza, and even in their restaurant collection for Chez Panisse during the 2000’s. In keeping a connection with their customers, they “work on a human scale,” keeping a balance “between hand and machine”, which allows their artisan pottery to have soul and become a central part of the home, just as a kitchen should be.
On today’s THE FOOD SEEN, Nick Balla, co-chef of Bar Tartine in San Francisco, used to call everything pickles. Raised in Michigan, land of sour cherries and asparagus, Nick was draw to strong and sour flavors, even eating lemons as a child. But it was his Hungarian heritage and it’s distinctly different European cuisine that became a central inspiration in Nick’s life. Budapest is set right in the middle of spice trading routes, has been populated by nomads, and it’s food gave a new meaning to “fusion”. Raw onions and paprika allured Nick’s palate, but then an unanticipated Japanese pantry crept in. This is when Nick began breaking the rules of how he approached cooking, taking a heavy interest in umami and fermentation (e.g. aged cheeses, koji, and bottarga). From working the buffets of Vegas, to opening the innovative Nombe, to breaking bread with Chad Robertson of Tartine Bakery, these were all steps in realizing failure is just part of experimenting.
***Also listen to a recent interview with Cortney Burns, Bar Tartine’s other co-chef, recorded during the CIA’s Worlds of Flavor conference … http://www.heritageradionetwork.com/episodes/5305-Worlds-of-Flavor-Cortney-Burns
On today’s THE FOOD SEEN, Samantha Rose takes an ordinary silicone spatula and “gets it right”. She was so adamant at applying intelligent design to everyday products, that she even named the company GIR “Get It Right”. But why the spatula? Well, it’s just a start. With a background marketing clients like Coca-Cola, GE, and Target, who knows will Samantha reinvent next?
*photo copyright of Maura McEvoy
On today’s THE FOOD SEEN, Roberta Bendavid’s eye for beauty was cultivated through years in NYC as a fashion publicist. When she left Manhattan for Blooming Hill Organic Farm in the Hudson Valley, she began exploring her passion in floristry. Roberta would sell what she grew at the Union Square Greenmarket, meeting Danny Meyer in his pre-Gramercy Tavern days. When the restaurant was opened, Roberta was asked to display her work on the harvest table. Two decades later she still arranges her elaborate flowerscapes which pair perfectly with not only the feel, but also the food of the restaurant.
*photo copyright John Valls
*photo copyright Jeff Scott Shaw
On today’s THE FOOD SEEN, Ben Jacobsen’s relationship with salt began in Denmark, not while growing up in Vermont baking fresh bread and watching his mother’s spinach soufflé rise. He was studying for an MBA, when his then girlfriend gave him the gift of finishing salt. From then on, Ben would splurge on small packets of Scandinavian salt that he’d never be without. Upon moving back to the states, Ben started an experiment in Portland, Oregon, one that took 2 1/2 years of trail and error until Jacobsen Salt Co. was finalized on 2011. He found the watersof Netarts Bay, already know for it’s amazing oysters, perfect for thousands of gallons to be turned into his own brand of hand-harvest sea salt. Now, chef’s around the country use his salt as an important component to a dish, the same way Ben sprinkles it on the simple things, like eggs and toast in the morning.
On today’s THE FOOD SEEN, Per Anders & Lotta Jorgensen produce Fool Magazine, named “Best Food Magazine in the World” by the Gourmand Awards, as a way to display new perspectives in “food photography”, and bring light to the unseen stories of our global gastronomy.
With the release of #4 The Italian Issue, they explore the purity of regional cooking on mainland Italy with Massimo Bottura in Modena, it’s affinity in Nordic cuisine at Copenhagen’s Relae with Christian Puglisi, and it’s genealogy in a Brooklyn backyard with Carlo Mirarchi of Roberta’s Pizza.
So it happened again.
For the second year in a row, The Food Seen on HeritageRadioNetwork.org has been nominated as Best Food + Wine show for the 2013 Stitcher Awards.
Thank you all that nominated us!
Now you can VOTE 1x/day until JAN 13, 2014.
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