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.

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. Danny Mazzursky and Matt Scott of the SoCo Creamery in Great Barrington join us, as well as Flavio Lichtenthal of No. 6 Depot Roastery and Café in Stockbridge, with whom they've partnered on a special flavor of ice cream.

By Aschuff via Wikimedia Commons

Ed Maassmann of Blackhead Mountain Lodge and Country Club in Round Top, New York, joins us to discuss Bavarian cooking.

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 Dan Smith of John Andrews Farmhouse Restaurant in South Egremont, Massachusetts.

Michael Cannon, flickr

We still have a bit of summer left, but there’s no denying the fall harvest is right around the corner. Our region’s bounty is rich, and we have some guests in the studio today who can talk about the best ways to take advantage of it. Michele Youngs, Bill Bensen and Barbara Chepaitis of the Honest Weight Food Co-Op in Albany are here to answer your questions, and we’ll have some treats in store.

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. 

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.

In honor of Pi Day, we welcome back food writer and educator Deanna Fox and Chef Paul Krebs, baking instructor at Schenectady County Community College.

Catch baker and Schenectady County Community College Professor Paul Krebs on Food Friday!

This is a rustic free-form tart. 

Ingredients 

Cranberry Apple Filling (recipe follows)
Streusel (recipe follows)
Butter Pastry (recipe follows)

Directions

1. Roll out each piece of butter pastry into a 14-inch circle of tart dough.

CIA

  Ted Russin of the Culinary Institute of America joins Ray in the studio to talk about the emerging field of culinary science, from molecular gastronomy to the science of food systems.

Jennifer Chait, flickr

Daryl Mosher of the Culinary Institute of America joins us for a discussion of food policy, and the recent changes to the Department of Agriculture's dietary guidelines.

    

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 Serge Madikians of Serevan in Amenia, New York.

We have a dynamic duo of culinary cupids here in the studio with us who can help you pull off the perfect romantic meal—for Valentine's Day or any day. Chef Ric Orlando and food blogger and cooking instructor Deanna Fox are answering your questions.

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