[audio mp3="https://heritageradionetwork.org/sites/default/files/wp-uploads/2015/10/Commentary-Us-Culture-is-not-US-Culture.mp3"][/audio] From dish washing to subway etiquette, Japan and the Unites States have a different approach to almost everything. Chef Michael Romano talks with Akiko Katayama, host of Japan Eats, about how Japan’s “we” culture and the United States’ “me” culture are reflected in their restaurants. Listen to the...

Chef Michael Romano is in studio for Japan Eats this week with host Akiko Katayama. Talking his impressive background beginning at the iconic Serendipity in New York in 1971, it was upon impressing a young Danny Meyer that propelled Michael to eventually joining staff at the Union Square Cafe while...

Symbiosis is a beautiful thing in the food world. This week on The Farm Report, Erin Faribanks is joined in the studio by Andrea Cascun, co-owner of Cascun Farms, and John Karangis, Executive Chef with Union Square Events. Recently, Cascun Farms and Union Square Events teamed up in order trade...

Michael Romano is the Director of Culinary Development for Union Square Events, and a partner at Union Square Hospitality Group. Today he is brought on the show to talk about his latest book, Favorite Staff Meals from Our Restaurants to Your Home. In his book, Michael takes us behind the...

With summer quickly approaching, get into the spirit of the barbecue season! Hear the story of pit-master Kenny Callaghan of Blue Smoke, one of the premier BBQ restaurants in New York City on this week's Chef's Story. Kenny's story is an unconventional one: after starting work at the age of...

The "Restaurateur" (denoted by his very own biopic), Danny Meyer is one of New York's greatest culinary leaders. As CEO of Union Square Hospitality, a restaurant group that's redefined dining in the city, along side President and Director of Culinary Development, Michael Romano. Their first collaboration, Union Square Cafe opened...

This week on the Main Course, Patrick Katy are joined by Michael Anthony, Executive Chef at Gramercy Tavern. Michael shares his experiences behind the kitchen at one of the city's most iconic and celebrated restaurants and explains how he gained the tools and knowledge needed to perform at such...

Jayne Cohen talks about Passover cuisine and her books "Jewish Holiday Cooking" and "The Gefilte Variations".