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 : Specialty Coffee Drinks

Aug 8, 2014

Hear Flavio Lichtenthal of the No. Six Depot on Food Friday!

Shakerato
Take a shot of espresso, and put it in a cocktail shaker over ice with a little simple syrup. Shake the heck out of it for 30 seconds. Then pour it out and you'll have an icy purist's espresso with a nice frothy head on it. This is a classic Italian recipe, but one can also add a bit of flavor to it with ginger, cardamom or lemon.

Food Friday Recipe : Cold Brew

Aug 8, 2014
Cold brew
No. Six Depot

Hear Flavio Lichtenthal of the No. Six Depot on Food Friday!

Cold brew coffee is like compost. Give it time and it just happens. Almost…

First, off what's the big cold brew fuss all about?

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 two expert foragers in the studio with us today, author Dina Falconi and Jim Gop of The Meat Market and Fire Roasted Catering in Great Barrington.

Food Friday Recipe: Wild Green Pesto

Jul 31, 2014
Flickr/thebittenword.com

Tune in to this week's Food Friday to hear cookbook author Dina Falconi talk about foraging!

It's Alan's birthday! To celebrate, we're putting him in the studio during today's Food Friday, and making him enjoy some delicious birthday cake. We'll be trying four different cakes, and hearing from some very special guests. 

Chef Bruce Mattel of The Culinary Institute of America and Dennis Erlich of Pesca & Co. in Great Barrington join Ray in the studio for a discussion of seafood, and the role it plays in modern American cuisine.

Wikimedia Commons

Char is most often farm-raised and resembles salmon or Steel Head trout. Other salmon and trout species are easily substituted in this recipe however, the cooking times will vary based on the thickness of the filets and/or portions.

This recipe calls for keeping the skin on the fish, as Char has a thin, delicate skin. Other salmon varieties, such as farm-raised Atlantic salmon, may be tastier if the skin is removed prior to cooking. The skin and dark flesh on most salmon varieties may be a bit strong in fish flavor for some palates.

Food Friday Recipe: New England Clam Chowder

Jul 18, 2014
Wikimedia Commons

  The Culinary Institute of America’s rich, creamy version of the American classic. Paired with a salad and bread, it becomes a hearty meal.

Ingredients

Mazzone Hospitality

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 Jaime Ortiz of Mazzone Hospitality—the culinary whiz behind popular establishments like the Glen Sanders Mansion in Schenectady, The Lodge in Saratoga, and 677 Prime in Albany.

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.

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