entertaining Tag


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

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).

FP29: Thanksgiving Entertaining Tips

13 Nov 2006, Posted by Jennifer Iannolo in podcast, recipes

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy29ThanksgivingEntertainingTips513.mp3Podcast: Play in new window | Download | Embed Yes, it’s that time of year again, when we gather with The Family to bask in dysfunctionality, and celebrate the chaos to come for the next few weeks. Thankfully (no pun) the meal usually makes up for it, but what about decor? Should one brine or baste? What about lists? All those things are important, my friends, and we are diving head-first into the details this week. Get the tips you can use to stay calm and carefree for Thanksgiving (come on, dream with me). You’ll learn how to accent your…

FP23: Say Cheese, Please

01 Oct 2006, Posted by Jennifer Iannolo in farm, podcast

http://blip.tv/file/get/Foodphilosophy-FoodPhilosophy23SayCheesePlease836.mp3Podcast: Play in new window | Download | Embed The rivalry of Britain and France is legendary, and the realm of cheese offers no exception to this age-old battle. In part I of our look at British and French cheeses (stay tuned for Part II on ReMARKable Palate #59), Mark and I feature some cheese specialists who offer their insights on what makes each country’s varieties unique in terms of flavor profiles and characteristics. (I’ve taken on Britain as a salute to my dear Mum’s heritage, so Mark will handle the fromagers.) I also review that marvel of entertaining, the…

A Fall Feast

01 Oct 2006, Posted by Jennifer Iannolo in Uncategorized

Mark and I put together an apple-inspired fall menu for the Times Herald-Record, the Hudson Valley’s leading newspaper, and happily they’ve made everything available online, so you can savor it, too! The menu features the following Gilded Fork recipes: Turnip & Apple Soup with Nutmeg Cheddar BreadsticksCornish Game Hens with Apple Cinnamon GlazeHoneyed Carrot Cake As you can see from the photo, the table is accented with our lovely Serafina collection of accessories, now available in the Gilded Fork boutique. The menu’s inspiration can be found here, and you can see a full slide show of the recipes (and my…