I see the mastering of lesser cuts of meat as the mark of a true cook, so I have set out to master the art of braising. Let’s face it: Anyone can serve a decent filet mignon — there isn’t a whole lot of cooking involved. Plus, I wanted to test my new All-Clad pan.
http://traffic.libsyn.com/foodphilosophy/BeerPairingsKingsmill.mp4Podcast: Play in new window | Download | Embed Jennifer speaks with Chef Brent Wertz of the Kingsmill Resort in Williamsburg, Virginia about his innovative pairings of beer with food. Chef Brent explains the best way to pour a beer, and shows that beer can even go well with dessert! A production of The Culinary Media Network. www.culinarymedianetwork.com
http://culinarymedianetwork.media.libsynpro.com/foodphilosophy/FPXmasBeerDI.mp4Podcast: Play in new window | Download | Embed Food Philosophy Video #19: Holiday Beer Pairings Eager to serve some beer and food pairings for the festive season? Brewmaster Jane Killebrew-Galeski takes us through delicious options for different courses, from light beers to organic microbrews. Cheers, and happy holidays! IMPORTANT NOTE! We are changing feed addresses for our shows, so please be sure you have the correct address for Food Philosophy. Please subscribe to http://feeds.feedburner.com/FoodPhilosophy. This way when the feed switches, you won’t miss a single episode! (Once you are viewing the feed, you can click on your podcatcher and…
http://culinarymedianetwork.media.libsynpro.com/foodphilosophy/18_Food_Philosophy_Video_18__Pourin.mp4Podcast: Play in new window | Download | Embed Food Philosophy Video #18: Pouring Belgian Beer Beer sommelier Marc Stroobandt show us the correct way to maximize the flavor and essence of Belgian beer, including Stella Artois, Hoegaarden and Leffe. Cheers! Music: Beau Hall (http://www.beaurocks.com/) Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/). food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, Culinary Media Network, beer
http://blip.tv/file/get/Foodphilosophy-FP69BelgianBeer646.mp3Podcast: Play in new window | Download | EmbedDid you know that Stella Artois was originally brewed as a Christmas lager? And that it is crafted by monks in Belgium? Chef Mark and I learned that and a whole lot more as we explored Belgian beer with our new friend Marc Stroobandt, a Master Beer Sommelier who flew in for a special dinner at Markt restaurant in NYC. He offered us some surprising tidbits, as well as some very helpful guidelines for pairing beer with food. Featured Belgian beers: Stella Artois Hoegaarden Leffe Blonde Leffe Brune Coming later this week:…
I read the news this morning that Boston Beer Co. has designed a special glass for Sam Adams Boston Lager. Long a fan of the tasty beverage, I’m intrigued by Jim Koch’s efforts to showcase it at its best. There were apparently hundreds of prototypes created and tested by sensory scientists (now there are some people I need to meet), and the final result claims to showcase the beer “just as the brewer intended.” There is an extensive description on the Samuel Adams web site which actually specifies what different sections of the glass do for the taste, i.e. “The…
http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy21BeerAndFoodPairing309.mp3Podcast: Play in new window | Download | Embed Who knew that beer could be such a lovely complement to a multi-course meal? Well, now *I* do, but it took some convincing — and tasting. In Part I of our double-whammy of beer (Part II will be on the next ReMARKable Palate), Mark talks with Jill Vaughn, Brew Master of Anheuser-Busch, about the various flavor profiles of beer and how each type is best matched with food. This little primer is followed by my comments on the tasting dinner we attended at Craft in New York, where Jill’s craft brews…
