day-to-day activities

This Week in Food #274: Poaching

[gigya-embed src=”http://ui.mevio.com/widgets/mwm/MevioBPFX.swf” quality=”high” wmode=”transparent” flashvars=”distribConfig=default&autoPlay=false&container=false&rssFeed=/%3FmId=8094506%26format=json&playerIdleEnabled=false” bgcolor=”#000000″ name=”Mevio” align=”middle” allowFullScreen=”true” allowScriptAccess=”always”] This week, Chef Wook Kang and I discuss the interesting but seldom used technique of poaching. It involves immersing the food in water or flavorful stock. We also cover some food news about poisoning and muffin tops. Thanks for listening and we’ll see you next… Continue reading This Week in Food #274: Poaching

day-to-day activities

This Week in Food #273: CSA’s and Innovation

[gigya-embed src=”http://ui.mevio.com/widgets/mwm/MevioBPFX.swf” quality=”high” wmode=”transparent” flashvars=”distribConfig=default&autoPlay=false&container=false&rssFeed=/%3FmId=8091905%26format=json&playerIdleEnabled=false” bgcolor=”#000000″ name=”Mevio” align=”middle” allowFullScreen=”true” allowScriptAccess=”always”] This week Chef Wook and I talk about Community Supported Agriculture. I attended a party promoting this type of food distribution. We talk about other innovative ways people are working in the food industry. Marco Pierre White has something to say about Jamie Oliver and… Continue reading This Week in Food #273: CSA’s and Innovation

day-to-day activities

This Week in Food #272: Trends 2011

[gigya-embed src=”http://ui.mevio.com/widgets/mwm/MevioBPFX.swf” quality=”high” wmode=”transparent” flashvars=”distribConfig=default&autoPlay=false&container=false&rssFeed=/%3FmId=8090666%26format=json&playerIdleEnabled=false” bgcolor=”#000000″ name=”Mevio” align=”middle” allowFullScreen=”true” allowScriptAccess=”always”] Chef Wook Kang and I sit down to talk about the trends we see coming up for 2011. We see that smoke, duck fat and so many more thing will contribute to great food in restaurants and at home in 2011. Pick out your own… Continue reading This Week in Food #272: Trends 2011

day-to-day activities

This Week in Food #271: Chain Restaurants

[gigya-embed src=”http://ui.mevio.com/widgets/mwm/MevioBPFX.swf” quality=”high” wmode=”transparent” flashvars=”distribConfig=default&autoPlay=false&container=false&rssFeed=/%3FmId=8089288%26format=json&playerIdleEnabled=false” bgcolor=”#000000″ name=”Mevio” align=”middle” allowFullScreen=”true” allowScriptAccess=”always”] We’re back this week with Chef Wook Kang. We look at chain restaurants, Chipotle adding Asian cuisine to their repetoire and a mini-review of a Chinese wing restaurant called ‘Great Seas’. Thanks for joining us and we’ll see you next week.