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.

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 winter produce and wellness. 

Hanukkah is coming to an end, the Christmas holiday is days away, and Kwanzaa and New Year’s Eve are right around the corner. Merriment is all around, and much of it centers around dining, and entertainment. Sometimes, that requires a bit of skill in the kitchen, specifically with equipment like knives. We have Chef Bill Collins in the studio with us today, who has a few tips for carving up a delicious meal for the holidays.  

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 Nick Moulton of Mezze Bistro + Bar in Williamstown, Massachusetts.

 It wouldn’t be the holidays without a little pie. Pumpkin pie, apple pie, pecan pie, any pie will do. Food and agriculture writer Deanna Fox is here to talk about the fine art of the pie, which has been around since ancient Egyptian times, and originally made popular by the Roman Empire. 

Happy Food Friday folks! Thanksgiving is in the rearview mirror, but the holidays are just around the corner. Merriment is all around, and much of it centers around dining, spirits and entertainment. Whether you’re planning a small Christmas dinner with the family or a grand holiday ball with all the trimmings, you’ll want to hear what chef Ric Orlando, sommelier Dan Thomas and distiller Chris Weld have to say.

Wikipedia

Thanksgiving is just around the corner. Some argue it’s the biggest food holiday of the year here in the U.S. We have a panel of Berkshire chefs in the studio with us today, here to talk about cooking and dining for the holidays, and to answer your questions.

"Tea in different grade of fermentation" by Haneburger

Linda Smith of DiviniTea in Schenectady and Chef Andre Begnaud are in the studio for Food Friday to talk about the rare art of cooking with tea.

"Orange peeps" by Jackie - Flickr

Candy is a staple of Halloween—or any holiday for that matter—and it just wouldn’t be All Hallow’s Eve without it. Candy comes in all shapes and sizes: Gooey, chewy, hard, glazed, chocolate, cherry, you name it, there’s a candy out there that has it. We have three of the finest confectioners in our region in the studio with us today.

  

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.

Doug Kerr, flickr

Our Beer and Brewing experts are back, and they’re ready to talk with you about home brewing, what’s perfect for your Oktoberfest celebration, and explosion of the craft beer industry. 

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