Induction Cookers, Country Ham, Vita Prep and more
On this episode of Cooking Issues, Dave Arnold answers phone calls and tweets regarding induction cookers, country ham, Vita Prep vs Vita Prep 3 and dives into the latest at his bar. And listen in on a new Chef series that Existing conditions will be ho
Keep Your Special Instructions To Yourself
On this week's show, we get into the insidious Seamless ads on the New York subways, the importance of using safety goggles, Nastassia’s anger therapy, Dave’s aborted “Time Machine Chef” television show, knife sharpening stones, fermenting in vacuum bags, carving country ham, and more!
The 2012 American Bartender of the Year has seen it all. JoaquÃn SimÃ³ has poured drinks at some of the best bars in the country and now is the partner/bartender at Pouring Ribbons, a new bar in the East Village featuring cutting edge cocktails and a much-talked about matrix style menu.
Maude Sernus of Egg
Maude Sernus is a sous chef at Egg in Williamsburg with West Coast roots. On this HRN Community Session, Erin Fairbanks chats with Maude about her start in the kitchen in the Bay Area. Why did Maude move to New York City, and what does the city hold for artists and people in the food industry?