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Hungry Magazine - All Things Tasty
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Feature Archive 'Podcasts'

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« Previous Entries

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Newer Entries »
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05.27.07

Little Five Happiness

Podcasts, Profiles in Food: Interviews


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Mike Nagrant interviews, Dave Hammond, Michael Morowitz, Cathy Lambrecht, and Michael Gebert from LTHforum.com. Photo: Gary Wiviott

Lthforum, the Chicago food forum, is big in Sweden. How big? You’ll just have to listen to find out. During this podcast I sit down with five of Chicago’s culinary tastemakers to celebrate the three year anniversary of their internet chat site, Lthforum.com. We cover everything from the founding and naming of the forum, to journalistic ethics, to the politics of internet food chat.

It should be noted, that one of the moderaters Aaron Deacon was not present, and that there are five additional founding members who we’re not part of this podcast.

This podcast is definitely for hardcore Chicago foodies, and runs 1 hour 52 minutes. If you want to listen to particular aspects of the podcast, I’ve indexed the discussion below.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: LTH Forum Interview

INDEX

0-18:47 Introductions and a discussion of transformative food moments of the LTH crew

18:47-47:09: Hiding behind internet anonymity, the founding of LTH, and can you eat find great regional food items outside of their region of origin?

47:09 - 1 hr 5 min: The forums effect on local media and how the forum got it’s name

1 hr 5 min - 1 hr 22 min: Food Journalism ethics and last meals on earth

04.29.07

Smokin’ with Sorkin

Podcasts, Profiles in Food: Interviews


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Smoque’s brisket and fries

Assert your opinions on BBQ amongst of group of food minded folks, and you’ll likely find yourself embroiled in an Iraq like quagmire regarding the merits of regional variations, spice rubs, and sauce preferences. In an attempt to pitch our own culinary grenade, we caught up with Barry Sorkin of Irving Park’s Smoque BBQ.

In a short time Sorkin and his crew have established themselves as one the generals of Chicago’s ‘cue guard. Sorkin’s traveled the country and made a concerted effort to garner a trove of lessons from some of the best pit masters around. While’s he’s not afraid to break rules, he’s committed to honoring the past, and synthesizing those lessons in to his own Chicago take on a much revered treat. So listen up to this month’s podcast, and smoke em if you got em.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Barry Sorkin Interview

03.30.07

Suds Master

Podcasts, Profiles in Food: Interviews


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photo: Serena Stucke

Beer, Chicago, Goose Island brewmaster Greg Hall. Enough said.

Enjoy this month’s podcast interview over a glass of suds. If you’re enjoying the pod during your commute as some of you like to do, you might hold off on the beer ’til you get home. On the other hand, we have no idea how bad your job really is.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Greg Hall Interview

03.01.07

Bayless on the Grill, Frontera That Is

Podcasts, Profiles in Food: Interviews


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Twenty years ago, one of Frontera Grill’s first customers walked in, perused the menu, slammed it shut, walked up to Rick Bayless, told him “This isn’t Mexican food. You’re never gonna make it.” Nonetheless, with his mother and his mother-in-law’s retirement money on the line, Bayless adhered to his vision of authentic regional Mexican and the good fight against the Chimichanga began. In a city where a restaurant lasting three years is a feat, Frontera charged through the awkward teenage years, and on March 18th, the restaurant celebrates it’s 20th anniversary. In this month’s podcast, you’ll get a chance to hear about those early days, what Chef Bayless thinks about the Nuevo Latino trend, as well as his thoughts on why Latino chefs don’t always make it out front and center in the restaurant world.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Rick Bayless Interview

01.30.07

Fish Tales

Podcasts, Profiles in Food: Interviews


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This month I sit down and talk shop with Chicago’s top fishmongers, Dirk Fucik (Dirk’s Fish and Gourmet Shop, 2070 N. Clybourn Ave.; 773-404-3475), and Bill Dugan (The Fishguy Market, 4423 N. Elston Ave.; 773-283-7400), who have a combined 60 years of experience in all things aquatic.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Fishmonger Interview

01.04.07

Eat Like a Rock Star

Podcasts, Profiles in Food: Interviews


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What do Axl Rose, UB40, and Paul McCartney have in common? Debra Sharpe cooked for them all at one time. Sharpe, still a caterer to rock stars, set down roots in Chicago in the early ’90’s, and opened a slew of restaurants, including long running Feast in Bucktown. She currently relaunched her Cru Cafe and Wine Bar and opened up another branch of her successful Goddess and the Grocer store. In this podcast we talk about the secrets of food entrepreneurship, rock star food predilections, and her early career as a journalist working the death beat in Australia’s Coroners Court.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Debra Sharpe Interview

12.22.06

Spice Queen

Podcasts, Profiles in Food: Interviews


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Photo: Lisa Levert

Madhur Jaffrey, an actress, a writer, and a cook, is a true Renaissance woman. Born in Delhi, India, she moved to the UK to study acting. While there, she pined for an authentic home cooked Indian meal. While growing up she never really cooked, so she wrote her mother asking for cooking advice and recipes. The letters they exhanged launched the ship that now constitutes hundreds of articles, many critically acclaimed cookbooks, and a few cooking shows. Jaffrey has a new memoir out called Climbing the Mango Trees, about her childhood in India. It’s a rich and vivid romp of the senses and last week while she was in Chicago we caught up via a phonecall.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Madhur Jaffrey Interview

12.05.06

Rhapsodic Return

Podcasts, Profiles in Food: Interviews


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Steve Chiappetti made his bones at Mango, Grapes, and Rhapsody. He was really one of Chicago’s first celebrity chefs. In 2000, he closed all of his restaurants and took some time off to raise his kids, pursue photography, work on a book, and start a bakery with his wife. He returned in 2003 with Café Le Coq in Oak Park, where his sweetbreads in a vanilla and Moroccan BBQ sauce were one of my favorite dishes in 2003. Now, Chiappetti’s breathing new life into Viand (155 E. Ontario St.; 312-255-8505), an American bistro that he’s patterning after Mango. In this podcast we touch on life before and after the break, what it’s like to cook for movie stars and their dogs, and the famous Chicago based family business, Chiappetti Veal and Lamb.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Steve Chiappetti Interview

11.13.06

A Singular Gastronomy

Podcasts, Profiles in Food: Interviews


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A scene from the movie Blow between Johnny Depp (George), who plays a drug dealer, and his father Ray Liotta (Fred):

FRED
I just don’t know what you’re thinking. I don’t understand your choices. You know, the police are looking for you.

GEORGE
I know. I’m great at what I do, Dad. I mean, I’m really great.

FRED
Let me tell you something, son. You would have been great at anything.

The thing I’ve learned in the last year of interviewing food personalities is that great chefs, like Depp’s character, would be great at anything they do. Great chefs don’t bow to economic pressure and buy substandard product, poorly sauce plates, or overcook protein when the weeds are high. They adhere to their principles and an idea of quality no matter the consequence.

Great chefs work clean, treat the mincing of rosemary, the segmenting of citrus, and the sweeping of the floor with the same importance as writing a menu and inventing a new dish. Great chefs are always in the moment. Chef Rick Tramonto once told me that Charlie Trotter’s philosophy was that “If everyone in the restaurant came in and did one thing better than they did the day before, then you’d have 50 people doing one thing better each day.” That’s a powerful message and it’s ultimately the hallmark that great chefs strive to do each day better than the one before. Grant Achatz is one of those chefs.

Achatz’s restaurant Alinea was recently named the #1 restaurant in America by Gourmet magazine for many of the reasons outlined above. In this podcast Achatz talks about what it means to be committed to a vision of constant evolution, perfecting something, throwing it away, and starting again. We also talk about customer expectations, why molecular gastronomy isn’t a meaningful label, how family meal or “comida” is different for the Alinea staff, and of course the most important question, what is Achatz favorite Potbelly sandwich?

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: GrantAchatzInterview.mp3

11.01.06

Red Hot

Podcasts, Profiles in Food: Interviews


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maneet

Chef Maneet Chauhan - photo credit: Tuan Bui

40 men were interviewed, but only she was hired. Chef Maneet Chauhan is burning it up with a new fusion of spicy Indian and Latino fare at Vermilion restaurant. In this podcast, Chauhan talks about Indian food in America, where she likes to eat in Chicago, and how to pair wine with Indian food.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: ManeetChauhanInterview.mp3

09.29.06

Black Truffle Explosion is Back

Podcasts


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black truffle

Don’t call it a comeback, it’s been there for years. Grant Achatz’s signature black truffle explosion, the dish that launched his career at Trio is back on the Alinea menu, at least for tonight. It’s not quite like Michael Jordan’s multiple returns to the NBA, but in culinary terms it’s close. Achatz never officially retired the dish, but his vision is to perfect a dish and then replace it, and the storied black truffle course has only been broken out a few times since he left Trio.

I sat down with Chef Achatz this afternoon for an upcoming podcast interview that we’ll post within the next few weeks, and we spoke about the art of retiring dishes, and whether it was a disservice to the diner to do so. You can listen to the five minute podcast snippet below. Don’t mistake the black truffle return as a bit of softness. Achatz is still working tirelessly to develop mind blowing meals. Also, good luck getting a chance to taste the fabled course. Gourmet did just name Alinea the #1 restaurant in America. Also in case you’re wondering, in the snippet below, Achatz references a Victor Pasmore painting on the wall at Alinea. Pasmore is a British abstract artist.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Achatz on the Black Truffle Explosion

09.28.06

TRU Character

Podcasts


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tramonto

One of America’s best chefs launched his career at Wendy’s Hamburgers. It’s been a long road since those early days. Rick Tramonto has worked at Tavern on the Green, Gotham Bar and Grill, and Charlie Trotter’s. He’s opened up some of Chicago’s best restaurants including Brasserie T, Trio and the award winning TRU. If that weren’t enough, Tramonto also writes cookbooks with a John Grisham like frequency, and in 2001 he won the James Beard Award for best Chef Midwest.

Instead of resting on his laurels, Tramonto is about to launch four new restaurant concepts including Tramonto’s Steak and Seafood, Osteria di Tramonto, RT Lounge, and along with his long time kitchen partner Gale Gand, Gale’s Coffee Bar. The coffee bar and the osteria are slated to open on October 12th at the Westin Chicago North Shore in Wheeling. We sat down to talk about the new concepts, and as it turns out the Wendy’s beginning isn’t the only surprising thing I learn. Tramonto is remarkably complex, candid, and fascinating. In this interview we talk about spirtuality, family, drugs, divorce, success, the invention of the caviar staircase, and why Mario Batali beat him on Iron Chef.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Rick Tramonto Interview

08.18.06

Cheap Wine, Oh So Fine

Grape Pun: All Things Wine, Podcasts


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Cameron Hughes

This week I sit down with Cameron Hughes, the man some folks are dubbing the robin hood of wine. Hughes owns no vineyards, makes no wine, but he has an inside connection to some of the best wineries that do. The way the model works is many top wineries produce wine that either doesn’t fit in to their profile or they make too much of a wine. That’s where Hughes steps in. He buys up the excess lots and then markets them under his own label and sells them direct on his website or through Costco. Because Hughes bypasses traditional middle men and marketing fees, he’s able to offer incredible wines for about $10 bucks.

Now I know this all sounds too good to be true. I was skeptical myself. I’m very concerned about craftsmanship and it seems that if this excess wine was any good, it would be selling, or the wineries would market the wines themselves. I don’t know why I decided to listen to Hughes. I guess part of it was the Two Buck Chuck, or Charles Shaw cheap wines phenomenon. While I don’t drink it everyday, Charles Shaw is a good drinkable wine and it’s cheap. I was curious why I’d want to pay more. As you’ll hear in the interview, there is no comparison. Hughes wines are superior to Charles Shaw and only for a few bucks more.

If you are in Chicago, Hughes will be in store at the Lincoln Park, Glenview and Oakbrook Costcos this weekend telling his story. My personal favorite was the Lot 14, a nice spicy 2003 Merlot.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Cameron Hughes Interview

08.16.06

Toro, Toro, Toro

Podcasts


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Andrew Zimmerman plates Octopus Terrine

Andrew Zimmerman once played music for 10,000 people, recorded with famed Producer Steve Albini who’s recorded PJ Harvey, Nirvana, and the Pixies, and played a guitar Kurt Cobain once used. He gave up his music career, and now rocks it out in the kitchen at Chicago’s Del Toro restaurant, a gourmet Spanish influenced small plates restaurant.

If you have Adobe Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Andrew Zimmerman Interview

08.04.06

It’s All Greek

Food History, Podcasts


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gyro

This week we try something different, with a little reporting piece on the history of greek restaurant staples the gyro and flaming saganaki. Believe it or not, flaming saganaki, Opaa, and the whole theatrical production was invented in Chicago on Halsted St in the 1960’s at the Parthenon. The Parthenon also played a role in popularizing the gyro in Chicago by giving it away as sort of a free amuse course in the late sixties.

If you have Macromedia Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Saganaki History

07.28.06

Seasonal Spirits

Podcasts, Profiles in Food: Interviews


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green drink

Adam Seger is the Charlie Trotter of cocktails. Actually, Trotter doesn’t serve spirits in his Lincoln Park restaurant, so it might be more appropriate to call Seger the Grant Achatz of spirits. The important thing is that Seger, also the general manager and sommelier at the Nuevo Latino restaurant Nacional 27 in Chicago, is blurring the distinction between the bar and the kitchen. He’s leading a wave of mixology that focuses on creating balanced cocktails from farm fresh locally sourced produce, with homemade liquors, aromatic infusions and spiced drink rims. As Seger puts it, “I think about food and how I can translate that to a liquid form.”

A lot of this philosophy comes from Seger’s time working with Rick Tramonto and Gale Gand at Tru and Thomas Keller at the French Laundry. Seger was even hired as the pre-opening GM of Keller’s new york outpost Per Se. For this podcast, Adam and I met at Chicago’s Green City Market so I could see how he constructed his weekly market based cocktail list.

If you have Macromedia Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Adam Seger Interview

If you would like to read about the experience, view the companion article I wrote for Newcity Chicago here

06.28.06

Dirty Sugar Cookies

Podcasts, Profiles in Food: Interviews


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This week I speak with Ayun Halliday, a saucy, hip New York City mama. She’s written a food memoir called Dirty Sugar Cookies, which is a wry romp chronicling Halliday’s path from fussy childhood eater with a “pinched” sense of culinary adventure, to wanderlusting adult chomping on Bahn Mi in Vietnam and Mangosteens in Thailand, and then karmically back to her current role as a mother of her picky eating daughter, Inky. It’s a great read for frustrated parents, gourmands, and even the pickiest of eaters.

In this podcast, we talk about great Bahn Mi in New York, raising picky eaters, ramen noodles, the hazards of writing food memoirs, and more.

If you have Macromedia Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Ayun Halliday Interview

06.10.06

Grape Conversation

Podcasts, Profiles in Food: Interviews


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Alpana Singh

This week, we catch up with Master Sommelier Alpana Singh. Singh is the director of wine and spirits for Chicago’s Lettuce Entertain you restaurant group in Chicago. She’s also the host of Check Please, Chicago’s popular PBS restaurant review show.

At 26, Singh was the youngest person ever to garner the Master Sommelier title. There are only 120 Master Sommeliers in the world, and only 13 women have earned the distinction in North America. The MS diploma exam includes a blind tasting of 6 wines, for which the sommelier must name the grape varietal, country of origin, district of origin, and vintage. This is certainly a monumental task, even for the most distinguished palate.

In the podcast interview we talk about fusion cooking, whether the newest generation of wine drinkers is being exposed to good wine, the hazards of dating a sommelier, and drinking champagne with Mahatma Ghandi, Bill Clinton, and Larry David.

If you have Macromedia Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Alpana Singh Interview

05.22.06

Cool Beans

Podcasts, Profiles in Food: Interviews


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beans

Throw away the Folgers.

If your coffee comes from metal cans or has been sitting in the icebox for months next to that freezer burned box of Fudgsicles, throw it out, and then listen to this week’s podcast.

This week I sit down with Thomas Meinl, the fourth generation from Vienna’s Julius Meinl coffee roasting family, and Doug Zell, the founder and CEO of Chicago’s craft coffee roaster, Intelligentsia. We talk about issues of fair trade, the economics of coffee, the best way to brew coffee, the story of how coffee came to Vienna, and eating mole and drinking Mezcal in Oaxaca.

If you have Macromedia Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Thomas Meinl and Doug Zell Interview

Go inside Intelligentsia’s newest cafe with a photo slide show from Hungry photographer Tuan Bui.

Go inside Chicago’s Julius Meinl Cafe with a photo slide show from Hungry photographer Tuan Bui.

05.11.06

The Kitchen Economist

Podcasts, Profiles in Food: Interviews


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Bruce Sherman

In this week’s podcast interview we sit down with Bruce Sherman of Chicago’s North Pond Restaurant. Bruce Sherman was named Food and Wine Best New Chef in 2003. He’s a graduate of Penn, the London School of Economics, and spent years living in India learning to cook seasonally from what was available each day at the local produce vendor or “wallah”. Chef Sherman is one of the most socially conscious chefs in Chicago. He’s been a huge proponent of the small family farmer, instrumental in growing Chicago’s Green City Market, and a member of the Chef’s collaborative, an organization that that teaches about local, artisanal, and sustainable cuisine. In this week’s conversation we talk about Chicago’s foie gras ban, the economics of running a restaurant, his time in India, and what it’s like cooking for Julia Child.

Also, listen for details on how you can score some free Julius Meinl coffee and Tea.

If you have Macromedia Flash installed, you can play the file right on this site, below, by pressing the play button. If not, download the file and play it on your PC or on an MP3 player here: Bruce Sherman Interview

Go inside North Pond’s kitchen with a photo slide show from Hungry photographer Tuan Bui.


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