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.

Craig Gravina, founder of the Albany Ale Project and brewer Justin Behan of the Green Wolf Brewing Company, join us in the studio.

Jennifer Chait, flickr

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 have a panel of female chefs – Daire Rooney of Allium Restaurant + Bar in Great Barrington is here. So are Josephine Proul of Local 111 in Claverack, New York and Amy Loveless of Dream Away Lodge in Beckett, Massachusetts. 

Jim Levulis / WAMC

We have two expert cooking instructors in the studio today. Sharon Masciocco of The Big Table Cooking Company is here, as is Chef Instructor John Winnek of The Market Bistro Cooking School.

Food Friday Recipe: Cheesecake with Granola Crust

Apr 10, 2015

Hear Sandro Gerbini, founder of Gatherer's Granola, on Food Friday!

Cheesecake with Squirrel Bait® Crust

You can serve this warm…..or can refrigerate and serve later….both methods are equally delicious.

Ingredients

Cake

4 (8oz) Package cream cheese

1 cup sugar

1 Tbs. Vanilla flavor

1 pint sour cream

4 eggs

Crust

1 ¼ cup finely ground Squirrel Bait®

Food Friday Recipe: Chicken Satay with Granola

Apr 10, 2015

Hear Sandro Gerbini, founder of Gatherer's Granola, on Food Friday!

Chipmunk's Choice® Chicken Satay

Ingredients:

1 cup plain yogurt

1 tablespoon curry powder

(1/3 t cayenne pepper powder, optional)

1 teaspoon minced garlic

1 ½ lbs skinless boneless chicken breast, cut into strips

1 ¼ cups Chipmunk’s Choice® granola, crushed

1 teaspoon salt

Wikimedia Commons

  What do you get when you bake rolled oats, honey, nuts and puffed rice? You get the sweet, crunchy, tasty and healthful treat, granola! We’re talking about the popular snack food on Food Friday today. Sandro Gerbini of Gatherer’s Granola, and Caroline and Paul Barrett, of Our Daily Eats are in the studio. 

Food Friday Recipe: Buttermilk Panna Cotta

Apr 3, 2015
Buttermilk Panna Cotta
Marianne Comella / Mezze Bistro + Bar

  Since Spring is technically here, we're starting to think about lighter desserts and one of my favorite treats during warmer weather is buttermilk panna cotta.  I try to use buttermilk from a local farm since the flavor tends to be richer and more balanced than most nationally distributed products.  These can be topped with almost anything but you really can't go wrong by keeping it simple with fresh, in season, fruit. 

Ingredients

Gelatin 10 grams

Heavy cream 315 grams

Sugar 70 grams

Buttermilk 455 grams

Crisan Bakery
Crisan Bakery

We have four pastry chefs in the studio with us today to answer your questions. Marianne Comella of Mezze Bistro + Bar in Williamstown, Jessica Maruco of The Williams Inn in Williamstown, and Claudia Crisan and Iggy Calabria of Crisan Bakery in Albany.

Cmh / Wikimedia Commons

Chef Bjorn Somlo of Nudel Restaurant in Lenox, Chef Adam Brassard of the Williams Inn in Williamstown and Chef Nick Moulton of Mezze Bistro + Bar join us in the studio for Food Friday to talk about their favorite kitchen gadgets. 

Jennifer Chait, flickr

As many as 15 million people in the United States have food allergies. From gluten-intolerance to severe peanut allergies, many people must adjust their diet for their own health and safety. We have cooking instructor Christina Davis in the studio today with us from Healthy Living Market & Café in Saratoga Springs to answer your questions about cooking for those with food allergies.

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