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.

Linda Kindlon, mixes up some delicious goodies
bakeforyou.com

You know her from her Food Friday appearances with pop-up restaurateurs, "Three Chefs and a Baker."  This time, Linda Kindlon makes a solo appearance to talk about cookies and baking! Linda is the driving force behind Bake For You in Albany, NY - and she really knows her way around a cookie.   Ray Graf hosts. 

Bruce & Mark
Bruce Weinstein/Mark Scarbrough

Do lobsters scream when you boil them? Does baking soda take smells out of your fridge? These are common culinary myths. We have two renowned authors and dinner party extraordinaires in the studio today to help us bust a few of these myths. Bruce Weinstein and Mark Scarbrough are back. They’re going to answer your questions. 

Our region boasts some of the finest chefs in the country. And we want to get to know as many of them as possible here on Food Friday. Today we are on with Chef Terrance Brennan. He’s a master chef, and the former owner of the Michelin-starred restaurant Picholine in Manhattan. What are his favorite things to cook? What’s in his fridge? We’re going to find out.

Dubravko Sorić, Flickr https://www.flickr.com/photos/11939863@N08/3793288383/in/photostream/

Please pass the salt! How about a little pepper? We’re going to talk about the art of seasoning food today, and how it can enhance your culinary experience. Tony Carlotto and Darby Weigel are the proprietors of Rolling Rock Farm in Sheffield, Massachusetts, and they produce a line of garlic salts they sell regionwide.

Chef Nicholas Armstrong
Rascals

  Our region boasts some of the finest chefs in the country. And we want to get to know as many of them as possible here on Food Friday. Today we are on with Chef Nicholas Armstrong. He’s the culinary mind behind Rascals steakhouse in Albany. He is particularly skilled at the art of plating and presenting food. 

It’s happy hour here on Food Friday. We’re going to delve into the wonderful world of cocktails, distilling and spirits. We have some connoisseurs of liquid intelligence in the studio. John Fischer, professor at the Culinary Institute of America is here, as is Gable Erenzo, the proprietor of the Tuthilltown Spirits Distillery in Gardiner, New York.

Hot dog with ketchup and onion
cyclonebill / wikimedia commons

Hot dog, have we got a show for you today, all about that great summer delight—the cooked sausage we call the hot dog. Since it’s the height of summer and you’re likely to enjoy a hot dog one of these dog days at a ballpark, backyard BBQ or from a street cart, we’ve brought in a fellow who can tell you a few things about this delicious culinary pastime. Keith Dorman, owner of Snap Dog, is here.

Miss Sydney's

It’s the height of summer! Which means the odds are great that you’ve fired up that grill recently. Whether you’re throwing a BBQ for family and friends or looking for a quick, easy and delicious way to cook a meal, there are a few tricks to barbecuing that you should learn. Here to help with that is cooking instructor and writer Byron Nilsson.

  It’s time for another beer edition of Food Friday, and we have Greg Chanese of the Shmaltz Brewing Company in Clifton Park, New York, in the studio. We’re going to talk local brews and how to enjoy them.

Chef Mike Niccoli of Restaurant Navona in Albany joins us to answer your questions about cooking and fine dining.

Hali Bey Ramdene
TheKitchn.com

Food Editor Hali Bey Ramdene of TheKitchn joins us to answer your questions about cooking.

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. 'A La Mode' cookbook authors Bruce Weinstein and Mark Scarbrough join us !

Chef John Winnek of the The Cooking School @ Market Bistro joins us to answer your questions!

Strawberry shortcake
Wikimedia Commons

Usually when we have this very special guest on the show, we talk about pie. Not today folks. Pie day has come and gone. It’s time for summer desserts now! Food and agriculture writer Deanna Fox is here today to talk about the delicious sweets you can make and enjoy during the warmest season, at which she greatly excels. 

Beth Linsky of Beth's Farm Kitchen in Stuyvesant, New York, and Dale Ila-Riggs of The Berry Patch join us to talk about the bounty of berry season!

Food Friday Recipe: Buttermilk Strawberry Shortcake

Jun 17, 2016

Hear Beth Linsky of Beth's Farm Kitchen on Food Friday!

Makes 4 servings 
Prep Time: 20 minutes
Cook Time: 15 minutes 

Hear Beth Linsky of Beth's Farm Kitchen on Food Friday!

Makes 9-12 bars
Prep Time: 15 minutes Cook Time: 45 minutes

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 -1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces strawberry jam
2/3 cup oatmeal
1/4 cup sliced almonds
Confectioners' sugar, for sprinkling

Directions:

Author, community organizer and grain expert Amy Halloran is in the studio today to answer your questions about all things grain, from breads to gluten-free baking, to English muffins, pancakes and crepes. 

  Memorial Day marks the start of many of the region’s farmer’s markets – or at least the start of their outdoor markets. Today we have brought in Chef Rob Handel of the Bees Knees Café at Heather Ridge Farm in Preston Hollow, New York, as well as the farm’s owner, Carol Clement. They’re going to walk us through how to make the most of a trip to your local farmer’s market.

Hali Bey Ramdene
TheKitchn.com

Food Editor Hali Bey Ramdene of TheKitchn joins us to answer your questions about cooking.

You probably know him best as a beloved Newschannel 13 meteorologist.  But there is much more to Jason Gough than just the weather.  He's been cooking since he was 10 years old and has spent time as cook and bartender. His new project is called Wine About The Weather,  a TV program that takes us to great New York wineries, and talks about pairing wine with food and the weather. 

Donna Williams, founder and owner of the Field Goods produce subscription service joins us on Food Friday to answer your questions about spring produce and wellness. 

Port wine
Jon Sullivan, via Wikimedia Commons

Today we are on with a dynamic duo–Mary Vaughn of Allium Restaurant + Bar in Great Barrington and Amy Mendes of Mezze Bistro + Bar in Williamstown, talking about wine and cocktail pairing. 

Our region boasts some of the finest chefs and restaurateurs in the country. And we want to get to know as many of them as possible here on Food Friday. Today we are on with Hugh Piney and John Lekic. They’re the owners and operators of Le Express Bistro and Bar, and food truck, based in Poughkeepsie.

Our region boasts some of the finest chefs in the country. And we want to get to know as many of them as possible here on Food Friday. Today we are on with Chef Eric Bolton, executive chef at The Century House in Latham, New York. 

Cornbread in cast iron pan
Wheeler Cowperthwaite / Wikimedia Commons

  A cast iron pan is a versatile piece of cookery. You can use it in the oven, on the stove and on the grill. And it also has purported health benefits, like the fact that it’s chemical free, you don’t have to use as much oil to cook things in it, and it can even add a little iron boost to your food. Food and agriculture writer Deanna Fox joins us today to answer your questions about using cast iron cookware. 

Cast-Iron Cornbread

Apr 8, 2016
Corn bread in cast iron pan
Douglas P Perkins / Wikimedia Commons

Listen to Deanna Fox talk about this recipe and answer your questions on Food Friday!

Ingredients

1¼ cups cornmeal

¾ cup all-purpose flour

¼ cup sugar

1 teaspoon kosher salt

2 teaspoons baking powder

½ teaspoon baking soda

1 1/3 cups milk

2 eggs, beaten

½ cup (one stick) unsalted butter, melted and cooled (with one tablespoon reserved)

Food Friday: Jewish Cuisine

Apr 1, 2016
Jewish Cuisine
Wikimedia Commons / MOs810

Today we talk about the elements of Jewish cuisine! Rabbi Matt Cutler of Congregation Gates of Heaven in Schenectady is with us in the studio today, as is Peter Kopcha, the organizer of the synagogue’s annual Jewish Food Festival

Food Friday: Bruce & Mark

Mar 25, 2016
Bruce & Mark
Bruce Weinstein/Mark Scarbrough

Renowned cookbook authors Bruce Weinstein and Mark Scarbrough join us to talk about cooking, throwing parties and more. 

Craig Gravina, founder of the Albany Ale Project, joins us in the studio for a discussion of beer and beer history.

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