How to Create a Perfect Après-Ski: A Playlist

By: Aviva Futornick

Imagine yourself perched at the top of snow-capped mountains. You look down and see hundreds of people racing down the slopes, letting their skis and snowboards guide them to the bottom. After a full day of fresh air, the warm and inviting possibility of après-ski calls your name.

Apres ski, or the entertainment that occurs after skiing, is known to provide filling comfort food, strong drinks, and lots of fun. We created a playlist of the best of HRN’s après-ski content. From Swiss cheese to mac and cheese, hear from the cheesemaker bringing the raclette to Wisconsin. Plus, discover the foods of some of Western Europe’s major ski regions.

Eat Your Words Episode 384: Alpine Cooking: Cathy is joined by Meredith Erickson, author of Alpine Cooking. Meredith has co-authored several cookbooks, including Joe Beef and Kristin Kish Cooking, and she shares why she wrote Alpine Cooking over the course of 6 years of research and traveling throughout the Alps. Find out why this region has continued to fascinate so many with its beautiful landscape, rich history, and incredible food.

The Speakeasy Episode 459: Baby It's Cold Outside: Andrew Meltzer joins the band from snowy, snowy Poland to talk all things winter - how to make a spicy, delicious cocktail, where cinnamon and nutmeg all came from in the first place, and how to winterize your menu… and your patio. For more info from Andrew and to check out his master class head on over the Diago Bar Academy!

The Food Scene Episode 368: Apéritif with Rebekah Peppler: What happens when food stylist Rebekah Peppler trades in her 250 square foot New York City apartment, for a room with a view in the 18th arrondissement of Paris? Well, for one, she learns about the power of the apero! Apéritif: Cocktail Hour the French Way, is as much a cookbook, as it is a guide, through the fundamental nature of pre-dinner drinks, and utmost importance of taking time for yourself and others while savoring said sip. With recipes for all seasons and savory bites to pair, Apéritif gives you time to enjoy your joie de vivre, in a glass.

Cutting the Curd Episode 224: Lost Cheese: Emmentaler: Joe Salonia of Gourmino Cheese launched a hashtag to promote a cheese we all know and love: #SavetheEmmentaler. While this quintessentially Swiss cheese may seem ubiquitous at cheese counters across the U.S., like many well-known European cheeses today, legal, cultural, and economic forces are shifting production of Emmentaler away from its historic origins. Tune in to hear host Greg Blais discuss this topic with Joe in Cutting the Curd's first installment of our Lost Cheese series.

Cutting the Curd Episode 480: Alpinage - A New Cheesemaker! And a Frenchman Found in Wisconsin: We talk with Orphee, an up-and-coming cheesemaker who has been studying cheesemaking for the last few years and wants to make a true French Raclette in Wisconsin. We review the challenges behind this process and the drive it takes to make it happen.

Cutting the Curd Episode 255: Tradition/Transhumance: Alp cheeses are a delicious byproduct of transhumance - the seasonal movement of people with their livestock between fixed summer and winter pastures. Host Greg Blais is joined by Caroline Hostettler, Owner and Operator of Quality Cheese, and advocate of traditional cheesemaking and transhumance in the Swiss Alps.

A Taste of the Past Episode 236: Foods of Alsace with Gabriel Kreuther: Chef Gabriel Kreuther joins us in the studio to talk about the cuisine of his native Alsace-Lorraine. A Michelin-starred chef, Kreuther was born on a family farm in Alsace and raised on his mother's traditional Alsatian cooking. After attending culinary school and working in Michelin-starred kitchens throughout Germany, France, and Switzerland, Kreuther arrived in New York City in 1997 to work as a sous-chef at La Caravelle restaurant. He was named one of Food & Wine's Best New Chefs in 2003 and won a 2009 James Beard Foundation Award for “Best Chef: New York City.” Kreuther's eponymous restaurant offers an Alsatian-inspired dining experience overlooking Bryant Park.

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