Food Philosophy

CMN Video: Fork in the Road Sicily

2008-07-18T15:31:00.000-04:00

CMN Video: Fork in The Road - Sicily

Jennifer and Chef Mark speak with Tony May and Gianfranco Sorrentino from GRI, or Gruppo Ristoratori Italiani, about GRI's mission to promote the image of Italian Cuisine in the United States. Each year, they visit a region of Italy to learn about fresh artisanal products. This year, the destination was Sicily, and the Culinary Media Network came along to join in on the fun! From ancient Greek ruins, to sumptuous feasts in rustic farmhouses to Medieval Palazzi and winery tours, we took a big bite out of Sicily!

A production of The Culinary Media Network. www.culinarymedianetwork.com

Mara Eli, Francesco Cafiso
"Sicilia" (mp3)
from "Made in Sicily The Songs"
(Alfredo Lo Faro)

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Summer Cocktail Bash in NYC, July 25

2008-07-17T18:21:00.000-04:00

Are you ready for summer cocktails? We certainly are!

If you are in or around NYC, please join us at Union Bar on Friday July 25th from 5-7 PM as we co-host a summer cocktail bash at "Cafe PureLeaf". This special cafe within Union Bar will be celebrating a new line of bottled PureLeaf brewed teas by Lipton.

We're going to give tea time a whole new definition, so put on your party shoes and come on over!

We'll be doing some live taping for our Culinary Media Network shows, especially the bartenders mixing PureLeaf teas into some tasty libations.

Union Bar
200 Park Avenue South
(betw 17th & 18th)
5:00 PM to 7:00 PM

The happy hour with drink specials will take place from 5-7, but we'll hang around for a bit afterwards.

So come on out and have a drink with us -- we can't wait to meet you there! Be sure to let us know if you're coming so that we can say hello, and thank you for being a Culinary Media Network fan!

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 3

2008-07-15T01:33:00.001-04:00

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 3

The conclusion of our 3 part series. Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He finishes his Shrimp in Green Mole Sauce, and teaches us about chayote.

www.rickbayless.com

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: SpeckFest

2008-07-11T16:43:00.000-04:00

CMN Video: SpeckFest

Jennifer visits SpeckFest, the Annual festival celebrating Speck, a cured ham product of the SudTirol-Alto Adige region of Northern Italy that is both smoked and air cured. She then takes us to a factory, where we see the modern way that Speck is produced.

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Fancy Food Show Highlights

2008-07-05T18:50:00.001-04:00

CMN Video: Fancy Food Show Highlights

A visual montage of some of the beautiful and mouth-watering displays of food products at the 2008 NASFT Summer Fancy Food Show.

A production of the Culinary Media Network.
www.culinarymedianetwork.com

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Action Against Hunger Benefit

2008-06-30T00:09:00.001-04:00

CMN Video: Action Against Hunger Benefit

We attend the Benefit party for the Restaurants Against Hunger campaign, to raise funds for Action Against Hunger, an International agency devoted to fighting hunger in over 43 countries in the world. Their aid helps children and adults with severe malnutrition and in many cases brings them back from the brink of death.

Please take a moment to donate at www.actionagainsthunger.org

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Tasting Speck Alto Adige

2008-06-29T00:33:00.001-04:00

CMN Video: Tasting Speck Alto Adige

Jennifer visits the Johannser Hof in Chiusa, Sudtirol to learn the traditional way that Speck is made. She speaks with Franz Mitterutzner, Director of the Speck Alto Adige Consoritum, about the methods and careful regulations that govern this traditional cured meat of Northern Italy. She then tastes some of Herr Brunner's farmhouse Speck with Lou Di Palo of Di Palo's Fine Foods.

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: How to Make the Perfect Latte

2008-06-26T01:40:00.001-04:00

CMN Video: How to Make the Perfect Latte

Barista Heather Perry from the Ultimate Barista Challenge shows us how to make the perfect latte, with tips on milk temperature, rolling the steam, and how to make those cool designs that seem impossible!

www.ultimatebaristachallenge.com

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video - Lobster Sex

2008-06-17T11:06:00.004-04:00

CMN Video: Lobster Sex

Jennifer is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to identify male and female lobsters,and also gives us a lesson on the intricacies of lobster sex!

http://www.tasteofnovascotia.com/

A production of The Culinary Media Network (www.culinarymedianetwork.com).

FP78: Luscious Nova Scotia Lobster

2008-06-16T15:52:00.003-04:00

Food Philosophy #78: Luscious Nova Scotia Lobster

Chef Alain Bosse from Taste of Nova Scotia and Pictou Lodge joins me for a little sassy talk about our favorite crustacean and some of Nova Scotia's other culinary delights.

P.S. If you've never known the intricacies of male and female lobsters, the chef has a few insights for you -- including full hips and rigid males. Yes.

http://www.tasteofnovascotia.com/
http://www.pictoulodge.com/

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part2

2008-06-15T14:06:00.001-04:00

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 2

Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp.

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: How To Break Down a Lobster

2008-06-13T00:05:00.000-04:00

CMN Video: How to Break Down a Lobster

Chef Mark is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to break down a lobster, getting all the tasty meat inside. We learn about what parts to avoid, and how to get at all the good stuff!

www.tasteofnovascotia.com

A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 1

2008-06-01T20:53:00.001-04:00

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 1

Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show, sharing his epiphanies about Mexican cooking as a young man, and his love of the markets in Mexico City. On parts 2 and 3, coming soon, Chef Bayless cooks for us!

A production of The Culinary Media Network. www.culinarymedianetwork.com

FP77: Chef Samantha "Mama Red" Izzo

2008-05-20T10:50:00.003-04:00

Food Philosophy #77: Chef Samantha Izzo

Chef Samantha "Mama Red" Izzo from Simply Red Bistro in New York's Finger Lakes region joins me for a chat about her compelling history. Her restaurant (and philosophy) is the perfect amalgamation of her childhood in South Africa, her bluegrass roots and a healthy touch of sass!

http://www.simplyredbistro.com

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

FP76: The Edge Brownie Pan

2008-05-13T11:09:00.007-04:00

Food Philosophy #76: The Edge Brownie Pan

Inventor and old friend Matt Griffin joins me to talk about his culinary wonder, the Edge Brownie Pan, which is taking the food world by storm -- even getting a nod from Martha Stewart herself.

http://www.bakersedge.com

You can also find the Edge Brownie Pan in our Gilded Fork online boutique!

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

FP75: Restaurateur Sirio Maccioni

2008-05-06T00:25:00.003-04:00

Food Philosophy #75: Restaurateur Sirio Maccioni

Chef Mark and I sit down with Sirio Maccioni, owner of Le Cirque and Osteria del Circo, to talk about his family empire, his thoughts on modern restaurants -- and what he told the Pope about his wife.

www.lecirque.com

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

FPV26: Lillie Belle Farms Chocolates

2008-05-01T12:44:00.003-04:00

Food Philosophy Video #26: Lillie Belle Farms Chocolates

My favorite chocolatier Jeff Shepherd joins the Pastry Princess and me for a tasting of Lillie Belle Farms' newest, spiciest, creamiest chocolates, including cayenne caramels and blue cheese truffles. I luvs me some Lillie Belle.

http://www.lilliebellefarms.com

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

FPV25: Tondo Flavored Balsamics

2008-04-14T11:51:00.004-04:00

Food Philosophy Video #25: Tondo Flavored Balsamic Vinegars

Any product that can make my face do that is one worth trying. The new Tondo fruit-flavored balsamic vinegars are to die for -- gorgeous flavors of lemon, citrus, pomegranate and fig. Join me for a taste with artisan purveyor Alessandro Calveri.

And...you can buy them in the Gilded Fork Boutique! (https://shop.gildedfork.com)

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

FPV24: James Beard House Tour

2008-04-08T23:04:00.001-04:00

Food Philosophy Video #24: James Beard House Tour

Take a tour with me through James Beard's former home in NYC. Suffice it to say that anyone with a mirrored ceiling in the bedroom is a hero in my book.

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

FPV23: Denver Chefs at the James Beard House

2008-04-04T10:19:00.003-04:00

Food Philosophy Video #23: Denver Chefs at the James Beard House

Jennifer and Chef Mark take a peek behind the scenes at the Gems of Denver dinner at the James Beard House in NYC -- and Jennifer offers a sneak preview of some very sassy quirks in the house itself.

Music: Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

food, food podcast, Reggie Jackson, Food Philosophy, Culinary Podcast Network, Culinary Media Network, Gilded Fork, Jennifer Iannolo

Good People Day

2008-04-03T17:10:00.004-04:00

Gary Vaynerchuk from Wine Library TV declared today "Good People Day" on the web, and it seems to be spreading everywhere. My turn!

I am blessed to have many great people in my life, not the least of whom include my family and close friends, but there is one person who clearly stands a head above the rest. Many of you know him as Chef Mark, but I know him as my business partner, confidante, and a constant source of inspiration.

Mark Tafoya is the hardest working, most energetic person I've ever met. When there have been moments in the three years of our business partnership that I've experienced doubt or frustration, Mark has been ever-present with words or actions that can turn things around for me; and when there are moments of joy and success, he is the first person to raise a glass in celebration.

Best of all, whether we are in the throes of a redesign, crafting a strategy or on location trying to get the perfect shot, Mark is ready to do whatever it takes to bring those ideas to reality. On our trip to Sicily, almost every single person marveled at the energy and dedication Mark has to his craft -- even at times when the rest of the group was ready to drop with fatigue, Mark was running around with camera in-hand. And when the day was done he had energy left over to chat with everyone on the bus, so if you've never experienced it first-hand, his dynamism is truly a sight to behold.

It has been such a pleasure for me to watch him blossom not only as a chef, but as a dear friend -- I can't think of anyone else I'd rather have in the trenches with me.

Views from Sicily

2008-03-30T01:05:00.002-04:00

The weather has been almost perfect here in Sicily, with the exception of one cold, rainy day. I'm sorry I haven't been able to blog as much as I'd planned, but the internet connection in Ortigia was spotty, so keeping in touch was not as easy as I had hoped.

However, we have moved along from Ortigia to Palermo, where it is not only sunny, warm and bright as can be, but the WiFi connection rocks. Score!

Hopefully you've been watching the videos on our home page to keep up with this week's adventures, but I also wanted to show you some still images from our activities this week.

Yesterday we toured the Valley of the Temples in Agrigento, where the ancient architecture still stands proudly on the hilltops overlooking the sea:

Well, of course I had to get in the picture! Here is the same hilltop from another view:

Speaking of views, we are staying at the Villa Igiea in Palermo, from which I have a swoon-inducing seaside view. I took this photo at sunrise, but will try to capture the view in brighter light later today.

One thing I am compelled to share is that the fruit and vegetables here (not to mention cheeses and sausage meats) have incredible flavor -- not like anything you will ever taste in America, anywhere. When I arrived in my room there was a little taste of Italy waiting for me, and even the strawberries were bursting with sweetness:

Another tidbit I'm compelled to share is that we are with a FANTASTIC group of people. Some are restaurateurs from around the US, including a few of New York's best restaurants, others are journalists, and a happy few are simply food enthusiasts who could not resist the pull of traveling throughout Sicily with the group.

We are making some wonderful new friends (and hearty eating/drinking comrades), and this trip is one of the best I've had in the past few years. I'll share more later, but right now I have to hop in the shower and get down to the group! Have a great day!

Off to Italy!

2008-03-25T10:59:00.003-04:00

Yes, we're on the road again, folks!

My pointy shoes are packed, and Chef Mark and I are off to Sicily for a whirlwind tour of the island, its unique gastronomic treasures and ancient landmarks. We'll be traveling with a wonderful group of journalists (some of whom were with us on our tour of Alto Adige and Asiago), as well as restaurateur Tony May and our intrepid host Dario Chiarini.

Our journey will include an exploration of Sicilian olive oil, unique in the world for its healthful properties. It also has a fantastic pizzicante, which gives you that little (big) peppery kick to the back of the throat. For more about Sicilian olive oil, listen to my chat with K. Dun Gifford and Dr. Fausto Luchetti on Food Philosophy #60 about Sicily and the Mediterranean diet.

And if you listened to my latest Food Philosophy episode, you know that we're trying to bring a new element to this trip with live (or semi-live) video blogging and more Fork in the Road episodes from planes, trains, automobiles, restaurants or wherever our feet happen to find us.

In addition to the food and wine frenzy, we'll also get the chance to visit ancient sites like Selinunte, an abandoned ancient Greek city with ruins of an acropolis and numerous temples. The city was founded in the seventh century BC, and effectively destroyed in 409 BC. Selinunte's glorious heyday lasted for a period of about two centuries, when it was one of the most progressive Greek cities in Sicily, famous throughout Magna Graecia.

For me personally, this will be a fascinating trip, as my father is from the land just across the strait of Messina in Calabria. Unfortunately we won't be getting over there on this trip, but I am eager nonetheless for a taste of southern Italy. Let's have a little heat and spice!

We're very excited to take you along with us in real-time for this journey, so keep an eye on our CMN home page for updates!

FP74: The Gems of Denver

2008-03-25T03:00:00.002-04:00

Food Philosophy #74: The Gems of Denver

Come fly with me to the Mile High City of Denver -- from the kitchen of the James Beard House in NYC -- where a veritable gaggle of chefs prepared a memorable meal for us featuring the tastes of their home city.

The Gems of Denver dinner featured Jennifer Jasinski of Rioja and Bistro Vendome, Matt Anderson of Bistro Vendome, Alex Seidel of Fruition, John Broening and Yasmin Lozada-Hissom of Duo, and Max Mackissock of Vita.

Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

Michael Newberry and Venus

2008-03-20T11:25:00.005-04:00

Since I met him, I've known Michael Newberry was an artistic genius, particularly with regard to his use of light. He has, however, outdone himself with his latest oeuvre, Venus.

A web rendition does no justice to this captivating beauty, but as I have watched her come to life from her first strokes of color, I simply had to share her with you.

Look at the musculature, the expression on her face -- unencumbered and pure. The way the light glows over her breasts and abdomen is nothing short of glorious.

I lust for this painting, but my purse will not be able to afford it for a long time. Giclees are available, however, so for now I will aspire to owning one of those.

Michael has also published a time-lapse video of the painting's evolution, so do indulge yourself. He paints from his studio in Brooklyn, and I will be sure to post an announcement of his next show.

Thank you, Michael, for these moments of beauty that take my breath away.