heritageradionetwork-blog

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Tune in for a brand new episode of Snacky Tunes as Darin Bresnitz is in conversation with Courtney Nichols, co-founder of Disco Dining Club. Disco Dining Club is a bi-monthly culinary excursion steeped in all the excess, debauchery & hedonism of disco. Each dinner features cuisine from a renowned chef, unlimited oysters, an open bar provided by local microbreweries, wineries and distilleries, an all-vinyl disco DJ set, a live performance, multiple, thematic installations, and an invite-only crowd of cultural tastemakers – all donning decadent attire while partaking in a night of disco escapades. It is the intent of Disco Dining Club to take the warehouse scene out of the underground and into the dining room that asks but one thing of guests: to consume everything.

In the second half of the show, Greg Bresnitz is in studio with Miwi La Lupa. Singer, songwriter, and multi-instrumentalist from Buffalo, NY now living in New York City, Miwi is a graduate of the Eastman School of Music in Rochester, NY and is an original member of New York bands Red Baraat, Thought, and Knights on Earth.

He has performed, toured and recorded with David Byrne/St. Vincent, Femi Kuti, Charlie Hunter, Conor Oberst, Bill Frisell, Spoon, Lou Reed, Antibalas, Mike Gordon Band, Noah and the Whale, The Impressions, Michael Leonhart, Nublu Orchestra (Butch Morris), Red Baraat, El P, Slide Hampton, Michael Franti, MMW, The Dap Kings, Elvis Perkins in Dearland, Mocean Worker, Brazilian Girls, Fela! on Broadway/Lagos, Ozomatli, Thought, Beyondo, Knights on Earth, Smoota, Kenny Wollesen, and Les McCann.

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A Guy Fieri Craigslist experience, a hollow McDonald’s experience, and an offal KFC experience: welcome to The Morning After (experience)!  Solo host Jessie Kiefer is in studio with Anthony Rudolf, CEO of Journee.

Journee is a community for restaurant professionals with its first location based in New York. Members receive access to unlimited classes, guidance from industry vets, and a collaborative space for meetings or catching up with peers in the heart of the Flatiron District. The space serves as a home for ambitious and curious thinkers and doers in food, beverage, and hospitality to discover, share, and collaborate. Journee empowers restaurant professionals to take control of their careers and ultimately affect the way the profession evolves. While making it in the restaurant industry will never be easy, Journee makes it easy to access knowledge and resources.

Anthony Rudolf has nearly 20 years of experience in the restaurant industry, including running operations for Chef Thomas Keller and Chef Jean-Georges Vongerichten in New York. After realizing his true mission was not to serve consumers, but to nurture and guide people in the industry along their path of living their dreams, Rudolf left the Thomas Keller Restaurant Group to found Journee, a community that empowers and educates restaurant professionals. “Journee is everything I aspire to be as a person,” he says. “It is welcoming, extroverted, and collaborative. We want to break down barriers and open people’s eyes to different perspectives.”

Rudolf is determined to raise the standards of the profession. “Journee is not only my way of validating the career I’ve been dedicated to for over 20 years, it is also a much needed source of empowerment for other ambitious restaurant professionals. It is my way of showing people that they can follow their passions to find success, and, most importantly, they can do so on their own terms.”

By the age of 15, Rudolf was confident that he did not belong in a typical classroom. He aspired to become a chef, which led him to pursue two degrees from The Culinary Institute of America—an associate’s degree in culinary arts and a bachelor’s degree in professional studies. While in school, he shifted his focus away from the culinary arts and toward hospitality. From 2002 to 2006, Rudolf worked his way up the ladder to become the service director for the flagship restaurant of Chef Jean-Georges.

In June 2006, he joined Chef Thomas Keller at the world-renowned Per Se. There, he led the team as maitre d’, then general manager, and ultimately became the director of operations responsible for all New York properties including Per Se and two Bouchon Bakeries. During his tenure with Chefs Keller and Vongerichten, both restaurants achieved four-star reviews from The New York Times along with three-star Michelin awards year after year. During Rudolf’s time at Per Se, the service team was voted Best Service by the Zagat Guide book seven years in a row and received a James Beard award for Outstanding Service in 2011.

In addition to being the founder and CEO of Journee, Rudolf is the co-founder of The Welcome Conference: a first-of-its-kind hospitality conference that brings together leaders to inspire, share, and connect. He is currently an ambassador of The Culinary Institute of America and has spoken on the topic of hospitality at numerous professional institutions, including a speech on Chivalry at TEDxEast in 2011.

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Arts & Seizures is kickin’ it with rappers Grey Sky Appeal this week! Tune in to hear Mike Edison and Peter Zaremba talk the evolution of rap plus perfect their original rhymes on air!

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Food whore (n.) A person who will do anything for food.  Eat Your Words host Cathy Erway is in studio this week with author Jessica Tom, chatting all about her new book, “Food Whore.” Full of wit and mouth-watering cuisines, Jessica’s debut novel offers a clever insider take on the rarefied world of New York City’s dining scene in the tradition of The Devil Wears Prada meets Kitchen Confidential.  Sharing her thinking behind literary foodie-ism as well as her writing process, she and Cathy go on to discuss what’s next for “Food Whore.” Tune in for a great show!

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The Main Course is back this week as Alexes McLaughlin and Phillip Gilmour are in studio with cellist Garo Yellin. Formerly a member of The Ordinaires, having toured with numerous groups, not to mention recording with the likes of David Byrne and St. Vincent, Trans-Siberian Orchestra, and Yo La Tengo, Garo rehashes growing up in New York City and his path through being a professional musician. Tune in for much, much more plus details on his new bar restaurant space!

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Tune in for a brand new episode of Fuhmentaboudit! as Mary Izett and guest co-host Rachel Jacobs talk to Nancy Singleton Hachisu. Author, cook, and farmer, Nancy left California for Japan in the late 1980’s, fully intending to learn Japanese in one year and return to the States for graduate school, and instead fell in love with a Japanese organic farmer.  Now living with her husband and three sons in their eighty-five-year-old traditional farmhouse, Nancy has taught home cooking to Japanese housewives for over two decades and is the leader of a local Slow Food convivium and talks toFuhmentaboudit! about all things fermented in Japan. Form natto to various fermented fish to shochu, this episode covers it all!

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What can archaeology tell us about cheese? Tune in to hear Kelila Jaffe – Food program coordinator and PhD candidate at NYU’s Food Studies program – discuss the origins of domesticating ruminant animals and how our ancestors discovered cheese making.

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After subsequent shows on embracing our imperfections, facing our relationship patterns and moving boldly into the future with that knowledge at hand, it’s time for the team to apply what we’ve learned to our dating lives. So in our first segment, we catch up on our recent dating scenes, and discuss a shared hatred: boring first-date conversations (which, fittingly, was the subject of last week’s Modern Love column). How can we be bolder in sparking engaging conversations? How can we apply what we’ve learned from our live therapy sessions to maybe change our path a smidge? Then we’re joined by the boldest, brassiest pastry chef we know, Paulette Goto. She was the supportive force behind our Why We Didn’t Work series, and is the kind of friend everyone should have when they need a bit of (not too subtle) prompting for living without shame or apology. Paulette shares how she became so self assured, what vulnerabilities she deals with still, and how this all plays into pastry.

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John’s interest in cooking began with his curiosity in his grandmother’s expansive garden, learning early about the importance of seasonality, flavor and balance. At age 16, John moved to South Korea for three years where he not only became fluent in Korean, but truly embraced Asian flavors, language and spirits. After nearly two decades running a successful law practice and firm in Manhattan, John decided to pursue his real passion-a new culinary career at the French Culinary Institute (FCI) in New York where he graduated first in his class.

It was at FCI that John met Dave Arnold, a well-respected renegade of modernist cuisine. Dave encouraged John to stage at Chef Wylie Dufresne’s wd-50. After staging for several years, he and was offered the new position as part of Research and Development at wd-50 before leaving in October, 2011 to truly take his skills and craft to a new frontier.

In 2010, John and Dianna (his wife) purchased a home in Columbia County, New York, in the heart of the Hudson Valley and bountiful farmland. Columbia County reminded them both of their childhood homes in Maryland and Pennsylvania. The Crimson Sparrow was bought in October, 2011 and opened in June, 2012.

The Crimson Sparrow builds on all of John’s reverence and experience in cooking with Asian flavors utilizing French technique. The Crimson Sparrow’s Tasting Menu is a foray into all of these complex, rich and unexpected flavors. It changes approximately every two to three weeks, to reflect seasonality. In addition, some of the best elements of the seasonal menu can be sampled at the bar as part of the restaurant’s a la carte menu all of which have a true pact with the cellar and beverage program.

The beverage program at The Crimson Sparrow was developed by John and features unique cocktails, and a formidable list of wine, sake and shochu. John also received certification as a Sake Adviser and Sommelier through the Sake School of America, which has been endorsed by The Sake Service Institute International, the largest organization of Sake Sommelier certification in Japan.

John continues to study Asian cuisine and culture, staging in Tokyo as well as remaining engaged in the study of Sake. In the Winter of 2014, he staged with a Sushi Master in Tokyo and continues to infuse all that he has learned into the cuisine and experience at The Crimson Sparrow.

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This week on We Dig Plants, solo host Alice Marcus Krieg is on the line with Thomas Rainer.  Thomas is a landscape architect, teacher, and writer who lives in Arlington, Virginia. He has designed landscapes for the United States Capitol grounds, the Martin Luther King, Jr. Memorial, and the New York Botanical Garden, and recently teamed up with Claudia West to write the book,“Planting in a Post-Wild World: Designing Plant Communities for Resilient Landscapes.” These two leading voices in ecological landscape design, reveal how plants fit together in nature and how to use this knowledge to create landscapes that are resilient, beautiful, and diverse. As practical as it is inspiring, Planting in a Post-Wild World is an optimistic manifesto pointing the way to the future of planting design.

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Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this week’s episode of A Taste of the Past.  Tune in as Linda Pelaccio is on the line with Anastacia Marx De Salcedo, author of the book, “Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat,” discussing the secret military history of practically everything you buy at the supermarket.

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David Kinch of Manresa restaurant in Los Gatos, CA, joins us to discuss his just-opened restaurant The Bywater, a casual, resolutely non-pretentious ode to the food and drink of the city where he grew up, New Orleans. Hear David’s thoughts on waiting for the right time to expand, how he divides his time among multiple concepts (a second Manresa Bread is slated to open this spring), and his determination to remain in the kitchen for as long as possible. In our Shop Talk segment, three young guns — Michael Gibney (author of Sous Chef), Ashley Rath (sous chef at Santina in NYC), and Jaime Young (former chef de cuisine of Atera in NYC) join us to discuss the life of a sous chef in 2016.

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This week on Animal Instinct host Celia Kutcher is in studio with Danielle Hlatky, who recently returned from a month volunteering at the Moria refugee camp in Lesbos, Greece.  While there, she helped people from Syria, Iraq and elsewhere who are seeking safety in Europe via Turkey and also observed the various family cats and dogs making the journeys as well.  Tune in to hear more about this situation and learn how to help and contribute to an important Go Fund Me Account.

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Ever dream of owning your very own cheese shop?  On Episode 120 of Cutting the Curd, Diane Stemple spoke to Beth Lewand – proprietor of Eastern District – about the challenges she faced opening her shop in Greenpoint, Brooklyn.  On today’s episode, Beth returns fresh off her 5-year anniversary of being in business!  Tune in to hear Beth and Aaron Foster of Foster Sundry (the coolest new cheese shop in Brooklyn!) discuss what it took to start their cheese shops, and their plans to keep it viable through the years.

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When you were in your last relationship, were you always honest with your feelings? Did you relay them openly to your partner? What about while breaking up? Has the story about why you broke up changed with some and hindsight, and could you be more honest with that ex now than maybe you were during the time you were together? On last week’s show, therapist Vienna Pharaon guided Ben through some patterns that came to light in his correspondence with two of his ex-girlfriends. Today, Diana Gasperoni of BeHER walks Jacqueline through if the communication she shared between her exes was as strong and open as she thinks it was, with the five questions each ex answered as fodder for their explorations.

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Tune in to Japan Eats as host Akiko Katayama is in studio with Chef Marco Moreira.

Brazilian-born chef Marco Moreira arrived in New York City in 1982 eager to explore the city and immerse himself in an exciting, multi-ethnic culinary scene.  Through an inspired twist of fate, he ended up training as a sushi chef at the very beginning of the sushi craze.  From the start, he proved his skill in this highly technical profession and quickly earned acclaim as one of the most talented sushi chefs in New York City.  In 1986, he launched Marco Polo Sushi Catering, and soon afterwards he was hired to implement the sushi program at Dean & Deluca, where he met Jo-Ann Makovitzky, his future wife and business partner.

Combining their skills and experience in the Manhattan restaurant scene, Marco and Jo-Ann devoted themselves to turning Marco Polo Sushi Caterers into a full-service company (renamed Marco Polo Caterers) that catered to select clients in New York City and throughout the tri-state area.  At the same time, both pursued other positions: Marco at Bouley, the Quilted Giraffe, and as chef de cuisine at The Mark, and Jo-Ann as opening manager at Park Avalon and as a consultant to Café Aubette.

As Marco Polo Caterers grew, Jo-Ann and Marco decided to devote themselves to the company full time and began looking for restaurant space to open their own kitchen and café.  Currently behind restaurants Toqueville and 15 East Restaurant, Marco and Akiko chat about restaurant evolution, seeking the perfect sushi chef, sushi’s history, and how to really order sushi!

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Tune in as Alice and Carmen wrap up their series, “China: Mother of Gardens,” discussing the beautiful peony.  Dan Furman of Cricket Hill Peonies is on the line discussing the history and evolution of this flower, sharing that his focus is the Chinese tree peony (Paeonia sufferuticosa) and that they are among the most elegant, vibrantly colored flowers you will ever come across, so much so that the Chinese call them their National Flower. For over 1300 years, tree peonies have been growing in China on hillsides, coloring the landscape with their extraordinary color and infusing the air with the most invigorating scents. This is an episode not to be missed!