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.

Veganism is the practice of abstaining from the use of animal products, and thus a vegan diet is plant-based.Some would say that is limiting, but not Theresa “Sam” Houghton. She’s a wellness consultant and founder of The Quantum Vegan blog. She’s here to answer your questions about all the delicious food options fit for a vegan. 

We have one of our region’s finest cheesemakers here with us today to answer your questions. Making it, serving it, eating it, pairing it--you ask about it, and Max Breiteneicher of Grace Hill Farm in Cummington, Massachusetts, will answer. 

Mardi Gras King Cake
Bart Everson / Wikimedia Commons

This past Tuesday, the French Quarter of New Orleans lit up the night for Mardi Gras. It makes you hungry just thinking about it. We’re going to get deep into Americana today with chef Ric Orlando of New World Bistro in Albany and New World Home Cooking in Saugerties.

Pepperoni Pizza
Jon Sullivan via Wikimedia Commons

It's pizza time! Rocco DeFazio, owner of DeFazio's Pizzeria in Troy is here to answer your questions.

Oven at Black Forest Flammkuchen
Black Forest Flammkuchen

Today we are on with Chef Andrew Chase, owner and chef at The Flammerie in Kinderhook, and the Black Forest Flammkuchen food truck in the Hudson Valley.

Chocolate espresso cake
The Galley Gourmet

Claudia Crisan and Iggy Calabria of Crisan Bakery in Albany answer your questions about baking and pastry-making.

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 Michael Ballon, owner and executive chef at the Castle Street Cafe in Great Barrington, Massachusetts.

Saffron Shellfish Sampler
Michael Ballon

Listen to the episode of Food Friday in which Chef Michael Ballon of Castle Street Café describes this recipe.

One of the classic seafood dishes from Spain and Portugal is a blend of shellfish served in a saffron tomato broth. 

Superfoods
Wikimedia Commons/Public Domain

We are about a week into the New Year, when those resolutions to eat healthfully may start to lose their luster. We’re going to re-energize you today and talk about superfoods! Joining us in the studio to talk about these nutrient-dense treats and to answer your questions are food writer and nutrition educator Diane Whitten and nutrition professor Eileen Fitzpatrick of the Sage Colleges.

Here's an assortment of recipes that were discussed on Food Friday: Superfoods.

Christmas Eve dinner table
Wikimedia Commons

Paul Masiero of Baba Louie’s Pizza in Great Barrington and Hudson and Rocco DeFazio of DeFazio’s Pizzeria in Troy join us in the studio to talk about the culinary traditions associated with Christmas Eve and Italian food.

Rye whiskey from Yankee Distillers
WAMC

We talk spirits and distilling today with Scott Lunning, co-founder of Yankee Distillers in Clifton Park, NY. Ray Graf hosts.

Bruce Weinstein and Mark Scarbrough
Bruce Weinstein/Mark Scarbrough

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

Food Friday Recipe: Pumpkin Buttermilk Biscuits

Nov 20, 2015

Chef John Winnek is a cooking instructor with the Price Chopper Market Bistro Cooking School.

Combine one tablespoon of honey with one stick of softened butter and use as a spread for these flaky biscuits!

YIELD: 6 biscuits
PREP TIME: 15 minutes prep/20 minutes baking

Ingredients:

1¾ cup all-purpose flour
¼ cup light brown sugar
2½ tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
½ cup cold butter, cut into small cubes
¾ cup canned pumpkin
1/3 cup buttermilk

Cooked turkey
Wikipedia

  Chef Instructor John Winnek of the Market Bistro Cooking School is in the studio to answer your questions. Are you cooking Thanksgiving dinner this year? We want to hear from you.

Umana Restaurant & Wine Bar

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 Chef Susannah Singh of the Umana Restaurant & Wine Bar in Albany. Susanna is joined by Umana owner Dale Davidson. They are both extensive world travelers, with a great deal of knowledge about global cuisine and international street food.

Ingredients

2 lbs ground pork

1 tsp brown mustard seed, lightly crushed

1 Tbsp yellow mustard seed, lightly crushed

1/2 tsp mace 

2-3 cloves garlic, minced 

1 Tbsp kosher salt 

1 tsp white pepper 

1-2 tsp chipotle flakes or powder, depending on level of heat desired

2 tsp ground ginger 

3 Tbsp maple syrup

Preparation

Rob Handel

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 Rob Handel of the Bees Knees Café at Heather Ridge Farm in Preston Hollow, New York. 

Chef Hari Nayak
Café Spice

Chef Hari Nayak of Café Spice in New Windsor, New York, joins us to talk about the spices and flavors of Indian cuisine.

Kanko / Wikimedia Commons

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 pancakes and crepes. 

WAMC

We’re well into fall now, and as the weather turns cooler, the kitchens get hotter – the delicious smells and tastes of fall are inspiring us to cook here, so we’ve brought in one of our favorite culinary experts, cooking instructor and food writer Deanna Fox

Alana Chernila, author of The Homemade Kitchen, and Christina Davis of Healthy Living Market and Café join us to talk about making your home cooking experience rewarding and delicious!

Ovva olfa/ Wikimedia Commons

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

Beth Linskey, owner and founder of Beth’s Farm Kitchen in Stuyvesant Falls, joins us for Food Friday. She’s passionate about jams and about fresh local ingredients, and she’s here to answer your questions!

Ellie Krieger
Ellie Krieger

The registered dietician and host of Food Network’s hit show “Healthy Appetite” is in the studio to answer your questions about food, nutrition and more. 

  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.

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.

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