Contents:
RP237: Finger Lake Wines with Steve Shaw
ReMARKable Palate #237: Finger Lakes Wines with Steve Shaw
This week, we speak with Steve Shaw, owner and winemaker of Shaw Vineyard in the Finger Lakes Wine Region of Upstate New York. We met at a lunch at Savoy Restaurant in SoHo to taste Finger Lakes wines paired with seasonal winter foods. Steve spoke a bit about his Cabernet Sauvignon to those gathered, adn then he sat with me to tell me about what drew him to the wine business and what he sees for the future of the Finger Lakes.
Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.
ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com
RP236: The Wines of Manchuela
ReMARKable Palate #236: The Wines of Manchuela
This week, we speak about the wines of the Manchuela region of Spain, a relatively new DO in an area that’s nonetheless been making wines for centuries. I was at a luncheon unveiling these wines for the first time to the American Wine press, and got to taste a number of their whites, rosadas, and especially their reds made from the Bobal grape.
Last week, we offered a copy of The Flexitarian Diet to a lucky commenter. Our winner is Nadine Lefkowitz from www.topanien.com! Congratulations. Contact me with your address and we’ll get a copy sent out to you, Nadine!
I’m so excited to announce that we’ve FINALLY published the long awaited Knife Skills 101 Video Course in the Cooking With Chef Mark school of our CMN Academy! It’s an 8 lesson series of videos, totaling more than 45 minutes, where I teach you the fundamentals of choosing a knife, sharpening your knives, knife safety, and how to slice, dice, and chop a number of vegetables, from onions, carrots, peppers, mushrooms, garlic and herbs. You can check it out at: http://academy.culinarymedianetwork.com.
Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.
ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com
CMN Academy: Knife Skills 101 Video Course
The first full video course in the Cooking With Chef Mark series. Knife Skills 101 is an 8 episode series, showing you how to select a knife, keep it sharp, and cut safely. Chef Mark’s sure-fire technique will keep you from cutting yourself! Learn to chop, slice dice, mince, brunoise, and chiffonade herbs, peppers, onions, mushrooms, carrots, and garlic.
A private cooking lesson with Chef Mark would cost you several hundred dollars, but we’re offering this class at the introductory price of $45!
The Culinary Media Network Academy is the place where we delve deeper into cooking & lifestyle fundamentals and how-tos, so we’re excited to launch this online school to help you master those skills and take you to the next level of cooking and entertaining.
Lesson 1: Knife Basics & Sharpening
Lesson 2: Knife Safety & Cutting Peppers
Lesson 3: Julienne Carrots
Lesson 4: Dicing Onions
Lesson 5: Cutting Root Vegetables
Video: Cutting Root Vegetables
Lesson 6: Chiffonade of Herbs
Lesson 7: Slicing Mushrooms
Lesson 8: Mincing Garlic
Register for Knife Skills 101 now at The Culinary Media Network Academy:
http://academy.culinarymedianetwork.com
CMN Travels Hawaii: Kauai Coffee Company
Chef Mark pays a visit to Kauai Coffee Company, the largest coffee plantation in the United States. Marty Amaro shows us around the fields, explaining the growing process, and into the factory, where we see some of the roasted coffee being packaged.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
Travel & Accommodation provided by the Hawaii HTA as part of the “So Much More Hawaii” tour.
RP235: The Flexitarian Diet
ReMARKable Palate #235: The Flexitarian Diet
This week, I speak with Dawn Jackson Blatner, a registered dietician and the author of The Flexitarian Diet, a step by step plan for getting healthy by eating a MOSTLY vegetarian diet, by slowly eliminating meat. It’s a relaxed approach which is more pro-plant than anti-meat. I speak with Dawn about some fun ways to adjust the balance.
Dawn has agreed to give away one copy of her book to a lucky listener! Please leave a comment here about one takeaway you got from this interview. Did you learn a tip? Is there something you’re already doing to make your lifestyle more “flexitarian”? Share it in the comments, and we’ll pick one commenter at random to win a copy of the book! You can play it at the top of this post, or subscribe via the buttons at the bottom.
www.dawnjacksonblatner.com
Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.
ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com
CMN Travels Toronto: Chocosol Chocolate
We continue our exploration of Toronto’s Green Barn Market. Chef Mark speaks with Mathieu McFadden from Chocosol Chocolate, a “Pedal powered & Horizontal-trade” chocolate company, which sources all their chocolate direct from growers in Mexico and Central America, and processes it by hand in Ontario.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
Travel and accommodation provided by Tourism Toronto. All opinions expressed are those of the participants.
RP234: In The Kitchen Cooking School
ReMARKable Palate #234: In The Kitchen Cooking School
This week, I speak with my old friend Kathy Gold, who owns and runs In The Kitchen Cooking School in Hadonfield, NJ. Kathy is a former personal chef who branched out into running her own school, which gives scheduled classes, private lessons, and corporate team-building exercises. I visit her there, and we speak about what it’s like to run a cooking school.
www.inthekitchencookingschool.com
Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.
ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com
RP233: The Wines of Navarra
ReMARKable Palate #233: The Wines of Navarra
This week, we talk about the wines of Navarra, the northern Spanish region from which I derive my heritage, which produces some great wines and some very special foods. Sometime in the shadow of its more famous neighbor Rioja, Navarra has it’s own rich wine heritage that goes beyond the rose it’s most famous for. We’ll taste a few and talk about the foods that pair with them.
www.navarragastronomy.com
www.romeromiller.com
www.zrswines.com
www.bodegasochoa.com
The winner of last week’s cookbook contest giveaway for Rod Rotondi’s Raw Food For Real People is…Robin! Thanks so much for your comment. Please send me your full name and address so I can have the publisher send your book! Keep listening for more giveaways.
Theme Song: “Go Fish”, by Big Money Grip, from the Podsafe Music Network.
ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com
CMN Travels: Exploring Toronto’s Green Barn Market
Jennifer and Chef Mark explore the Wychwood Barns Green Market in Toronto. with Mark Trealout, a farmer and organizer of Kawartha Ecological Growers, a coooperative of farms from the area northwest of Toronto. We learn about some of the great farm-grown produce, dairy, and baked goods at the Green Barn.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
Travel and accommodation provided by Tourism Toronto. All opinions expressed are those of the participants.
Valentine’s Day Surprise Proposal Dinner
As a personal chef, I regularly get a front row seat to some of life’s most special moments. From birthday celebrations to anniversary dinners and business deals, I am there in the kitchen just off to the side when people celebrate the most important moments of their life.
Valentine’s Day is usually one of the most sought after dates for a Romantic Dinner for Two. This year, I was contacted six weeks ahead of the big date by a young man who planned to use the big Vday holiday to propose to his girlfriend. We sent many emails back and forth developing the menu, and this one went in a different direction than normal. Often, people choose to have “fancy” foods for these special meals, choosing expensive proteins and exotic preparations. He wanted instead to choose dishes that had significance for them as a couple.
He remembered with fondness having shrimp quesadillas at Dos Caminos on their first date, and insisted on having that on the menu. No problem! I just had to make fresh tortillas! He also wanted a Caesar Salad, since it’s their favorite salad, and they order it all the time when eating out. She adores scallops, so that HAD to be on the menu, and he wanted a special romantic dessert that would be a lead-in to popping the question. We had planned for apple-cinnamon empanadas at first, in keeping with the Southwestern theme, but a week before the big event, he had second thoughts about that, wanting to make the dessert the proposal. I suggested the heart-shaped apple tarts, but how to write “Will you marry me?” on them? If I were to use icing, it would melt quickly given the hot tart. Luckily a friend of his suggested a piece of chocolate with the message written on it. He took care of buying that ao I could focus on preparing the meal.
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