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THE FOOD SEEN

Author: Heritage Radio Network

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THE FOOD SEEN explores the intersections of food, art & design, and how chefs and artists alike are amalgamating those ideas, using food as their muse & medium across a multitude of media. Host, Michael Harlan Turkell, talks with fellow photographers, food stylists, restaurateurs, industrial and interior designers; all the players that make the world so visually delicious, that want to eat with your eyes.
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On today’s episode of THE FOOD SEEN, how did a character on American political drama The West Wing, inspire a cinematically shot cooking show? Well, whatever the circumstance, Andrew Rea’s Binging With Babish YouTube channel has become a marvel; with over 5 million subscribers, Rae’s recipes are recreated (or created) in admiration of his two greatest passions: the moving picture and cooking. To that effect, he’s now made a BwB cookbook, cataloging some of movies and television’s greatest culinary scenes: Timpano from Big Night, Confit Byaldi from Ratatouille, Prison Gravy from Goodfellas, Buddy’s Pasta from Elf, and of course, Fried Green Tomatoes.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Image Excerpted from BINGING WITH BABISH: 100 Recipes Recreated from Your Favorite Movies and TV Shows © 2019 by Andrew Rea. Photography © 2019 by Evan Sung. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.The Food Seen is powered by Simplecast.
On today’s episode of THE FOOD SEEN, Evan Funke wants to be the best pasta maker in America, so it’s by no mistake that his cookbook is called: American Sfoglino. Funke found his way in Bologna, Italy, apprenticing at La Vecchia Scuola Bolognese, who’s doctrine he still abides by stateside. At Felix (Trattoria) in Los Angeles, Funke’s pasta making is a study of shape; not reshaping what pasta is, but rather, refining it. Whether it’s the smallest of bellybuttons for tortellos (tortellini, balanzoni, tortelli), or the delicate purse known as cestini, Funke teaches four master doughs that pave the way for all tutti la pasta fatta in casa.Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.Photos by Eric WolfingerThe Food Seen is powered by Simplecast.
Episode 403: The Halal Guys

Episode 403: The Halal Guys

2019-10-0800:30:18

On today’s episode of THE FOOD SEEN, Ahmed Abouelenein, CEO of The Halal Guys, and son of one of the co-founder, ushers in a new era of their Egyptian American entrepreneurial success story. The Halal Guys started selling chicken, beef gyros and falafels from a single street cart at 53rd & 6th Ave; now their famous white sauce is on combo platters around the world! With over 1000 employees, they’re the second-highest grossing ethnic restaurant chain behind Chipotle, and the third most reviewed eatery on Yelp. All this because Muslim cab drivers in NYC were looking for a place to buy halal food in Manhattan.Photo Courtesy of The Halal GuysThe Food Seen is powered by Simplecast.
On today’s episode of THE FOOD SEEN, longtime TV news anchor and self-proclaimed foodie, Kate Sullivan, tells us the story of creators and dreamers who have reached uncommon success through ingenuity and innovation. That said, this could be the synopsis of any newsworthy profile, but for Sullivan, the subject is focused around food. To Dine For, is a half hour show in which Sullivan joins guests like Howard Schultz of Starbucks at Mamnoon in Seattle, actress Jessica Alba, founder of The Honest Company, at Night + Market in Los Angeles, and celebrity chef/humanitarian José Andrés at Bodega 1900 in Barcelona, at their favorite restaurants, for conversation, culinary delights, and a look into what it takes to pursue and achieve the American dream. Photo Courtesy of To Dine For with Kate SullivanThe FOOD SEEN is powered by Simplecast.
On today’s episode of THE FOOD SEEN, Ivan Orkin is a lifelong gaijin (outsider), or is he? A Long Islander with Jewish roots, found his place/people in Tokyo, became a ramen master, moved himself and his restaurant back to New York City, and still sometimes feels like a foreigner. Well, The Gaijin Cookbook, co-authored with Chris Ying, aims to address all that, and make you “Eat More Japanese”, and be “Open To Anything” in the way the Japanese really are. From teriyaki to sukiyaki, okonomiyaki to temaki parties, Orkin hopes to bring his brand of “gaijin cuisine” to prominence, from his home to yours.Photo Courtesy of Houghton Mifflin HarcourtThe Food Seen is powered by Simplecast.
On today’s episode of THE FOOD SEEN (#400 btw!) it’s been twenty years since Kirsten Shockey started fermenting, ever since her mother gave her an antique crock full of sauerkraut. Since then, Kirsten and husband Christopher, have combined vegetables, salt and time, to create a plethora of fermented pantry ingredients, harnessing the powers good bacteria, for flavor, preservation and health purposes. Now at Mellonia Farm, their 40-acre hillside homestead in Southern Oregon, the Shockeys are teaching their fermentative ways (there’s even a free e-course online, http://ferment.works/free-fermentation-ecourse) and their latest book “Miso, Tempeh, Natto & Other Tasty Grains”, focuses on those that include legumes and cereal grains, without limiting themselves to the cultures they come from. Or as the Shockeys say, it’s way more than “sticky beans and fuzzy rice”!Image Courtesy of Ferment WorksThe FOOD SEEN is powered by Simplecast.
On today’s episode of THE FOOD SEEN, Justin Rosenberg founded honeygrow with a wok and dream. Seven years after his first fully customizable stir-fry restaurant, Rosenberg has outposts in multiple major metropolitan hubs. But with dozens of locations in their home base of Philly, to Rosenberg’s hometown of New York City, how does honeygrow keep, er, growing? With fresh noodles, naturally raised meats, farmers market vegetables, all tossed in spicy garlic, sesame garlic, sweet soy five spice, and red coconut curry that is! And with passion, grit and fine-dining mentality.It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donatePhoto Courtesy of honeygrowThe FOOD SEEN is powered by Simplecast.
On today’s episode of THE FOOD SEEN, Nicholas Coleman found his love of olive oil by way of music. A serendipitous stop in Arezzo, Italy, home to Guido Monaco, the inventor of modern musical notation (you know, “Do Re Mi Fa Sol La Ti Do”), Coleman found his coda during olive tree harvest. Since, he’s been devoted to promoting and peddling the freshest olive oils around the world. The first self-proclaimed oleologist (olive oil expert), he’s sought, and sold, the gold standards in field, from Italy, to South Africa, and even Chile. Co-founder of Grove and Vine, a subscription based membership to custom extra virgin olive oils sourced around the world, Coleman still has the music in him, often carrying around his Bansuri flute (because his Carl Thompson olive wood left bass is too heavy), as if he’s the Pied Piper of Pressed Olives.It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donateThe Food Seen is powered by Simplecast.
On today’s episode of THE FOOD SEEN, Lazarus Lynch, may have started Son of a Southern Chef as a living relic to his late father’s fish fry restaurant in Queens, but it somehow morphed into a fabulous modern soul food bible. The product of Alabama roots and a Guyanese mom, Lynch is an amalgam of his upbringing, yet a character all his own! A graduate of New York City’s Food and Finance High School, Lynch took his culinary comprehension to create an awareness that reaches far past food; into fashion, music, the queer community. That said, his a strong presence on screen (Food Network’s Comfort Nation) and social media delivers a common message: #makeitgravy, which is truly all-encompassing, like Lynch himself.It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donateCover photo by Anisha SisodiaThe FOOD SEEN is powered by Simplecast.
On today’s episode of THE FOOD SEEN, Charles Bieler bleeds rosé. His father Philippe founded Chateau Routas in Provence, France, but it wasn’t until the late 1990s that Charles found his place in the wine world. Behind the wheel of a pink Cadillac convertible, Charles drove across America spreading the doctrine of drinking rosé, and as part of this dogma, decided to not pit Old World versus New World. Rather, Charles cultivated rosé’s unique relationship to all, regions and wine drinkers alike, and thus Bieler Family Wines was born. This year, Charles went on the 20th anniversary ride of his original #RoséRoadTrip, and though his pink caddy found its demise in Detroit, Charles still sees the world through rosé colored glasses.It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donatePhotos by James JoinerThe FOOD SEEN is powered by Simplecast.
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