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.

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.



4 (8oz) Package cream cheese

1 cup sugar

1 Tbs. Vanilla flavor

1 pint sour cream

4 eggs


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


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. 


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. 


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


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


  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.