podcast

 

FP41: Lunch with Jean-Louis Part II

18 Feb 2007, Posted by Jennifer Iannolo in chefs & restaurants, podcast

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy41LunchWithJeanLouisPartII118.mp3Podcast: Play in new window | Download | Embed Well, you heard Part I, but Part II is where the wine has started to…seep in…and some interesting matters come to light, including a very frank discussion about one particular celebrity chef, the philosophy of dieting, and (bien sur) port and other tasty beverages. www.restaurantjeanlouis.com Music: Beau Hall (www.beaurocks.com) Food Philosophy is a production of The Gilded Fork (www.gildedfork.com). www.culinarypodcastnetwork.com

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FP40: Virtual Pinot Noir Tasting

07 Feb 2007, Posted by Jennifer Iannolo in beverages, podcast

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy40VirtualPinotNoirTasting962.mp3Podcast: Play in new window | Download | Embed In this special episode of Food Philosophy, Rosina Tinari Wilson and I are conducting a bi-coastal, international, simultaneous wine tasting with wines from the upcoming Pinot Noir Summit in San Francisco. Get a sneak preview of the top-rated wines in our first virtual tasting session. Grab a few bottles from the list below and join us! Featured Pinot Noirs: Buena Vista 2005 (California) Sonoma Coast Vineyards 2004 (California) TR Elliott 2004 (California) Laetitia 2005 (California) Erath 2004 (Oregon) Kawarau Estate 2004 (New Zealand) Special thanks to Barbara Drady of Affairs of…

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FP39: Lunch with Jean-Louis

05 Feb 2007, Posted by Jennifer Iannolo in chefs & restaurants, podcast, sensuality

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy39LunchWithJeanLouis488.mp3Podcast: Play in new window | Download | Embed My dear friend and master chef Jean-Louis Gerin (zee big bad Beard Award winner) invited me to lunch at Opia in New York, where we got to discuss his new artisanal spiced chocolates, his chocolate body paint/spatula combo, and masculinity/femininity in the U.S. vs. Europe. There is never a dull moment when Jean-Louis is around, so this is one of the most engaging (and fun!) chef conversations I’ve ever had. http://www.restaurantjeanlouis.com/ http://www.opiarestaurant.com/ Music: Beau Hall (www.beaurocks.com) Food Philosophy is a production of The Gilded Fork (www.gildedfork.com). www.culinarypodcastnetwork.com

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FP38: The Art of Seduction

28 Jan 2007, Posted by Jennifer Iannolo in podcast, recipes, sensuality

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy38TheArtOfSeduction294.mp3Podcast: Play in new window | Download | Embed Such activities do not always begin in the bedroom; in fact, they often begin at the table. But I’m letting you non-cooks off easy this season, as it’s time to let someone else do the cooking while you set the scene. Featured Recipe: Honeyed Chai Tea I’ll also share some interesting news from Les Halles restaurant in NYC, which is recycling its used cooking oil into a source for biodiesel fuel. Music: Beau Hall (www.beaurocks.com) Food Philosophy is a production of The Gilded Fork (www.gildedfork.com). www.culinarypodcastnetwork.com

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FP37: La Banca del Vino

22 Jan 2007, Posted by Jennifer Iannolo in beverages, podcast, travel

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy37LaBancaDelVino857.mp3Podcast: Play in new window | Download | Embed We continue on our exploration of food mecca with our tour of La Banca del Vino, the wine bank of the University of Gastronomy in Pollenzo, Italy. Jonathan, our helpful guide from Part I, not only gave us a tour of the facility, but offered a wonderful tutorial on the varieties of wines from the different regions of Italy. In other news, my pals at Go Daddy are now sponsoring Food Philosophy, so you can get some great deals on your own piece of the internet: Go to www.godaddy.com and enter…

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FP36: The University of Gastronomic Sciences

16 Jan 2007, Posted by Jennifer Iannolo in farm, podcast, travel

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy36TheUniversityOfGastronomicSciences183.mp3Podcast: Play in new window | Download | EmbedOh, sweet Mecca. What on earth could be more appealing to a gourmand than the University of Gastronomic Sciences (UNISG) in Italy? In a word: nothing. Join me on a tour of the one place on this planet that tugs at my heart strings (and brain cells) like no other as we take a journey through Italy’s history and gastronomy. Begun as an estate many moons ago, UNISG’s Pollenzo campus is a tribute to food, wine and artisanal production with Jonathan, a second-year student whose knowledge and enthusiasm made our tour delightful…

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FP35: Cooking from A to Z – Rye Bread

08 Jan 2007, Posted by Jennifer Iannolo in podcast, recipes

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy35CookingFromAToZRyeBread478.mp3Podcast: Play in new window | Download | Embed If you made a New Year’s resolution to go low-carb, this is not the show for you! I have decided to ban all diets from my life forever more, so Alex and Zachary are joining me in the kitchen for a little baking — and that means we’re making my favorite, favorite, favorite Seeded Rye Bread recipe. You can also find this on the Gilded Fork, and it’s an adaptation of a recipe from Bernard Clayton’s Complete Book of Breads. The book is worth its weight in gold. Happy baking! Music:…

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Special Announcement: Our Sirius Radio Debut!

04 Jan 2007, Posted by Jennifer Iannolo in podcast

Beginning January 4th, 2007, Food Philosophy and ReMARKable Palate will be broadcast in a weekly Thursday slot on Sirius Stars 102. The shows are now part of PodShow’s Sirius lineup, and will air at 9:30 PM PST, immediately after Adam Curry’s Daily Source Code. See you on the radio! gilded fork, Culinary Podcast Network, Food Philosophy, ReMARKable Palate, Sirius Radio, Adam Curry, PodShow

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FP34: Pairing Wine with Food

18 Dec 2006, Posted by Jennifer Iannolo in beverages, podcast

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy34PairingWineWithFood746.mp3Podcast: Play in new window | Download | Embed At last, the heady realm of food and wine pairing is demystified for the hungry (and thirsty) layman. Mark and I chat with Andrew Dornenburg and Karen Page about their new book, What to Drink with What You Eat, and discover their philosophy about a sensual approach to it all (yes, I’m giddy). www.becomingachef.com Music: Beau Hall (www.beaurocks.com) Food Philosophy is a production of The Gilded Fork (www.gildedfork.com). www.culinarypodcastnetwork.com

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FP33: Tasting Wine with the Senses

10 Dec 2006, Posted by Jennifer Iannolo in beverages, podcast, sensuality, travel

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy33TastingWineWithTheSenses300.mp3Podcast: Play in new window | Download | Embed You’ve probably tasted wine with your tongue, but have you ever engaged all of your senses in the process? How about your retronasal passage? Explore along with me as I learn how to approach wine more sensually – and how the mind can trick us along the way. Rosina Tinari Wilson is back with a lesson in tasting, which happened during an impromptu gathering in the tasting room at Fontanafredda Winery in Piemonte. (www.fontanafredda.it) We’ve also got lots of wine advice for the holidays at the Gilded Fork, including wines for…

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FP32: The Stress-Free Holiday Host

04 Dec 2006, Posted by Jennifer Iannolo in beverages, podcast

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy32TheStressFreeHolidayHost746.mp3Podcast: Play in new window | Download | Embed If you want to avoid a feeling of overwhelm this holiday season, consider some of our hosting tips for remaining calm and collected — and that means cocktail parties, people! Mark and I discuss the ins and outs of hosting a fun evening without panic, as well as the protocol for hostess gift giving and receiving. Featured Recipe: Vanilla Cafe Cocktail Listener Comment: Foie Gras Ban Music: Beau Hall (www.beaurocks.com) Food Philosophy is a production of The Gilded Fork (www.gildedfork.com).

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FP31: Endangered Pleasures

27 Nov 2006, Posted by Jennifer Iannolo in farm, news & buzz, podcast

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy31EndangeredPleasures927.mp3Podcast: Play in new window | Download | Embed[display_podcast} The fascists are at it again. The attempt to ban foie gras has come to New York City, and you can be damn sure I’ve got something to say about it. It is time for people to stand up for individual rights with the kind of volume typically reserved for animal rights, and that means you. Are you comfortable with the government dictating what you can and cannot eat? Pleasures are becoming more endangered with every day that passes here in the Nanny State, and if you don’t stand up now…

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