Food Friday

Whet your palate on Food Friday from 2-3 PM,  as a wide variety of experts from around the region will answer questions about food, drink, and how to throw the best gatherings around.

Food Friday will focus on topics like seasonal veggies, quick and easy recipes, the homegrown movement, creating the perfect cheeseboard, juicing, mixology, and so much more. Supplemented by an interactive website, listeners and online viewers will also be able to get our weekly recipes, restaurant updates, restaurant week postings and reviews, and share their tips with others.

WAMC/Pat Bradley

  Today we’re going to explore the world of hard ciders with three regional distillers. From the tart and tangy, to the sweet and crisp, this refreshing effervescent beverage is the perfect way to whet your whistle on a hot summer’s day. Jason Grizzanti is co-owner and Master Distiller of Warwick Valley Winery and Distillery located in Warwick, NY. Casey Vitti is co-founder and cellar master at Awestruck Ciders in Walton, NY.

"Tea in different grade of fermentation" by Haneburger

How do you take your tea? Kevin Barowski of The Whistling Kettle in Ballston Spa and Troy, joins us for tea time.

I scream. You scream. We all scream for….you guessed it, ice cream! This sweet treat is a hallmark of summer, and universally enjoyed the world over in many different flavors, colors and forms. From soft-serve to gelato, black cherry to death by chocolate, we’ll have you screaming for ice cream by the end of this show. Paul Nasrani of the Adirondack Creamery joins us in the studio today.

Jeremy Noble via Wikimedia Commons

Before you grab those picnic baskets and head out to dine al fresco, we have some experts in the studio who will give you great pointers on what to bring and what to serve at your next picnic. Food blogger and cooking instructor Deanna Fox joins us, as well as Heidi Hoyt, owner of Parkside Eatery in Saratoga Springs.

Ingredients

2 cups (1 pint) fresh blueberries

1 teaspoon cinnamon

1 teaspoon lemon juice

1 cup flour

½ cup sugar

¼ cup honey

1 teaspoon baking powder

½ teaspoon baking soda

1/3 cup milk

3 tablespoons butter, melted

Topping:

½ cup sugar

1 tablespoon cornstarch

¾ cup boiling water

Directions

Robert Benner / Flickr

Summer is berry-picking season. Red and juicy, blue and plump, sweet and sour, berries are delicious—and we’re going to talk about picking and preserving them today with Dale-Ila Riggs of The Berry Patch in Stephentown, New York, and Diane Whitten of the Saratoga County Cornell Cooperative Extension.

Fred Benenson/Flickr

Before there were supermarkets and restaurants, human beings had to forage in the wild for food. But even with the modern conveniences we have today, foraging is still happening. We have some expert foragers in the studio with us today, Jim Gop of The Meat Market and Fire Roasted Catering in Great Barrington, Stephen Browning of the Prairie Whale in Great Barrington, and Erhard Wendt of the Williamsville Inn in West Stockbridge.

Greg Willis / Wikimedia Commons

Chefs Mark Graham and Mike Niccoli are here, along with baker Linda Kindlon of Bake for You in Albany. They’re the masterminds behind many of the pop-up dinners that are "popping up" around the region.

We’re taking you down south today, where the grits are tender, the buttermilk is flowing and the grills are fired up. Chef Jasper Alexander of Hattie’s Restaurant is here with us and we’re going to get you drooling for some soul food.

Willa Zhen of the Culinary Institute of America joins us for Food Friday to talk about food holidays, and the anthropology of food. 

Pages