Podcast appearances and mentions of brandy library

Our guest is Tomo Matsushita who is the spirit sommelier at Copper & Oak in the Lower East Side, New York. Spirits are very popular in the U.S. If you look at the alcohol beverage market in 2021, beer was the most popular, which accounted for 43% of the market. Spirits were almost as popular as beer and their market share was 41%, and the remaining was mostly wine. Spirits are delicious but if you don't know much about them, it is hard to choose what to drink. Tomo is the expert who can help you not only to choose what spirit and what brand, but also to understand the story behind each label. At Copper & Oak, he serves 1,400 labels of spirits. Tomo's passion and knowledge of spirits are well-recognized in the global spirits industry and he received the title of the Icon of Whisky 2021. As you may know, Japanese whisky has been one of the hottest categories of spirits in recent years, and Copper & Oak carries 130 Japanese whisky labels. In this episode, we will discuss Tomo's unique background outside being a spirits sommelier, why Japanese whisky is distinct from other types of whisky like Scotch and Bourbon, different categories of Japanese whisky, how to taste Japanese whisky, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Today's guest is Chef Dan Kluger, owner of New York based restaurants Loring Place, Penny Bridge, and Washington Squares. He's also the author of Chasing Flavor, his debut cookbook featuring 190 recipes that help home cooks master more flavorful techniques in the kitchen. We discuss his brave decision to open a new restaurant mid-pandemic, his concept of building flavor, and the importance of understanding basic cooking techniques in the pursuit of flavor. You'll hear about his experiences working with top names in the industry, the sources of his creative inspiration, and how his values are turning towards simplicity after a career filled with so much variety.  What we covered in this episode Choosing to open a restaurant during the pandemic (3:04) Why it always comes back to comfort food (5:23) Chef Dan Kluger talks about the spontaneous beginnings of Washington Squares (6:10) Writing a cookbook focused on the pursuit of flavor (9:12) Balancing the peaks and valleys in every meal (11:24) Chef Dan Kluger advises to build a comprehensive pantry (16:28) The importance of basic technique (19:07) Chef Dan Kluger shares what it was like working for some the top chefs in the industry (23:34) The conversation that the pandemic finally opened up (29:42) Chef Dan Kluger' sources of creative inspiration (31:04) Building on creativity with spices (33:01) Seeking simplicity (33:37) The perfect summer salad to try at home (35:08) Series of rapid-fire questions Kluger's food tour of Manhattan (36:40) Link to the podcast episode on Apple Podcast  Links to other episodes in New York Interview with Chef Silvia Barban Conversation with Executive Pastry Chef Mark Welker Interview with Chef Gabriel Kreuther Conversation with Chef David Burke Interview with Chef Bryce Shuman Interview with Chef Trigg Brown Conversation with Pastry Chef Sam Mason (Odd Fellows) Interview with Brand Ambassador Charlotte Voisey Conversation with Flavien Desolin from the Brandy Library #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Chef Dan kluger and flavors unknown Cornmeal crusted skate at Loring Place Baked ricotta at Loring Place Grandma style pan pizza Roasted asparagus at Loring Place Wood grilled broccoli salad Sugar snap peas by Chef Dan Kluger Asparagus “fries” by Chef Dan Kluger Click to tweet I want people to cook flavorfully, I want them to want to take something as simple as broccoli, and make it the most flavorful thing on the table. Click To Tweet I think creativity is incredibly important. But technique and understanding of very basic techniques is really important to any cooking, whether it's at a home level or or restaurant level. Click To Tweet Many times people don't appreciate the simplicity of technique or the output of technique. Simple technique can have an incredible impact on any dish by just roasting a carrot properly. Click To Tweet Inspiration varies a lot. It can be driven by a need, meaning it's spring out, we know we need to change the menu. It could be driven by boredom, tired of looking at a dish, or it could literally be like being struck by lightning. Click To Tweet Social media Loring Place Instagram Facebook Twitter Social media Chef Dan Kluger Instagram Twitter Facebook Links mentioned in this episode Dan Kluger website Loring Place restaurant Penny Ridge restaurant Washington Squares Pizza "Chasing Flavor" Cookbook

Chef Silvia Barban learned to cook from a young age in the kitchen of her Venetian grandmother. Pairing those northern Italian recipes with the spicy Calabrian influences from her mother’s side of the family, she made a name for herself in America on Season 14 of Top Chef. Today, she’s the Executive Chef and co-owner of Italian restaurant LaRina in Brooklyn. We talk about her lifelong Italian culinary influences, how the seasons inspire her to innovate, and how to make the perfect gnocchi recipe at home.  What we covered in this episode Lessons learned from being on Top Chef (4:08)The concept behind LaRina (7:09)Where Italian tradition meets modern innovation (9:33)How she finds inspiration (12:25)When she first learned how to cook (13:29)The difference between food from the north and south of Italy (15:20)Finding inspiration through seasonality (20:11)How LaRina pivoted to stay open through the pandemic (25:46)Silvia’s recipe for the perfect gnocchi (27:59)Five stops you need to make in Brooklyn (33:12)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast  Links to other episodes in New York City Conversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desonlin from the Brandy Library #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Cappellacci from Chef Silvia Barban agnolotti del plin, black lime, parmigiano Ricotta Gnocchi , basil pesto, pistacchio, zucchini blossom Smoked spaghetti , Calabrian chilies ,garlic, eggs, hazelnuts Pasta dish recipe Best gnocchi recipeInstead of using regular potatoes, chef Silvia Barban suggest to use sweet potatoes.She suggests to always bake them in the oven, instead of boiling in water because then you don't have potatoes they're very wet. So, you don't have to put as much flour as if you would have cooked them in water and it doesn’t get sticky.For 2.5 lbs of potatoes (even better if they're a little old so they're getting starchier).Bake them in the oven until they get cooked and soft.Peel them off. Always work on potatoes to make sure when they're warm and not cold. It's easier to handle and to absorb the other ingredients.Then you rice the potatoes (with a potato ricer)Add around 2 cups of regular flour, one egg, and 1 cup of grated parmesan.Add salt and black pepper.Just mix it all together to create a dough ball.Take a bit, just create these long “snakes” of dough, and cut in like little squaresPut them in a pot of boiling water (add the salt when the water is boiling)What is the best sauce for gnocchi?Lamb ragú would be great with sweet potato gnocchi. The lamb has a little strong flavor and the sweet potatoes go so well with it.With a lamb ragú, chef Silvia Barban suggests putting a lot of flavor on it like mint, rosemary, sage, and garlic, add olive oil, and cover with red wine.Let it cook in the oven until is tender basically.When it is cooked, take it off from the liquid.Reduce the liquid and pull the meat apart.Then just sautéed the gnocchi with that and finish with some parmesan.Do not put butter because the lamb is already rich and you want to taste the lamb you don't want to taste some other flavor. You don't want to taste cream either, you want to taste the lamb.Maybe you can add also some oyster mushroom. Click to tweet

What we covered in this episode Chef Bryce Shuman traveled at a young age with his parents (his mother was an anthropologist) and he shares the interesting food he was exposed to in Costa Rica and in the Arctic.  He takes us through the journey that took him from being a dishwasher to San Francisco at Rubicon with Stuart Brioza and Nicole Kraskinski, to his travels in Europe, to Eleven Madison Park in New York, and finally his restaurant Betony in New York. Chef Bryce Schuman shares what he learned from his mentors Stuart Brioza, Nicole Kraskinski, and Daniel Humm. We learned how him and Chef Hari Cameron became friends. Click here to access the episode with Chef Hari Cameron. Chef Bryce Shuman gives some advice for young cooks to be successful in their careers. He describes his experience at his (now closed) restaurant Betony in New York. Chef Bryce Shuman talks about his creative process ad the collaboration approach to menu creation at Betony. His first source of inspiration - the ingredients. Chef Bryce Shuman introduces his new concept 'Ribs n sides' created during the pandemic. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast  Links to other episodes in New York City Conversation with Executive Pastry Chef Mark Welker Interview with Chef Gabriel Kreuther Conversation with Chef David Burke Interview with Chef Trigg Brown Conversation with Pastry Chef Sam Mason (Odd Fellows) Interview with Brand Ambassador Charlotte Voisey Conversation with Flavien Desonlin from the Brandy Library #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ White sturgeon caviar with buckwheat pancakes and radishes @Betony Picture @Signe Birck Coleslaw of fresh and fermented vegetables by Chef Bryce Shuman – Picture @Signe Birck RibsRed – Sweet molasses ribs Chef Bryce Shuman Picture @Signe Birck Chef Bryce Shuman Picture @Signe Birck Fluffy pancake recipe by Chef Bryce Shuman Two cups of flour Two cups of buttermilk One half a stick of melted butter in the buttermilk One teaspoon and a half of baking powder Half a teaspoon of baking soda A pinch of salt 1/4 cup of sugar 4 eggs Separated the yolks and the whites. Place the yolks into the wet ingredients. Make sure you don't break the yolks. Then you take the sugar and you add it into your whites. You beat your whites until they are stiff; basically making a French Meringue. You add the dry ingredients into your wet ingredients and mix until smooth, but don't over-mix it too much. Fold in your whites in thirds. Get your pan hot warm, add about a cup of butter. It should be nice and foamy. Start dropping in your pancakes. You're going to want your eat to be on about medium low. And these pancakes are going to brown as they've got sugar in the them. The sugar's going to caramelize faster than a regular pancake. So you got to be careful. You can't have the temperature of the pan too hot. You're going to flip these pancakes when they're still a little bit softy on the top. Then cook them on the other side and then take them out. Now, I promise you, if you do this right, these are going to be the most fluffy, delicious pancakes you ever had. How to Become a Successful Chef by Chef Bryce Shuman Decide what kind of chef you want to be. Do your research and trail or stage at different restaurants. Select the one you like, put your head down, work hard, ad stay there for several years. Get mentors and learn from them. If you jump around from one restaurant to another, make sure to learn different skills at each location. Click to tweet

What we covered in this episode Charlotte Voisey introduces William Grant & Sons, global supplier of spirits.  She works with all the ambassadors on all of William Grant & Sons' brands. Their job is to make people fall in love with the company's brands such as Hendrick's Gin or Glenfiddich  Scotch or Balvenie Scotch. Charlotte Voisey's role is to search for people whose personality fit those brands so that they can really bring them to life for people and extend the brand into human interaction.  A good Brand Ambassador needs to have the ability to truly connect with people, and that's often through charisma, it's through interesting personality, it's through having the confidence to be a great presenter in a room.  Charlotte Voisey says that the events that Brand Ambassadors create could be a study on techniques, a talk on different trends that are happening in the industry, or what's happening in different geographical areas of the world about trends in cocktails. Brand Ambassador is a wonderful job and it's an incredible experience. There's a lot of travel and you have access to experiences that most people will never see. The catch is that you are always on! Charlotte Voisey explains the process how to become a Brand Ambassador. We talk about cocktail making and about Charlotte Voisey's approach to cocktails. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast. Links to other episodes with bartenders or bar owners Conversation with Flavien Desoblin from the Brandy Library in Manhattan, NY Bartender Beau du Bois  Brand Ambassador Angel Teta Bartender Jesse Vida #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Charlotte pouring at Del Posto Portrait Charlotte Voisey Orbium Martini with Charlotte Voisey Coffee Cocktail with Monkey Shoulder Submitted questions from podcast listeners What cocktails can I make with Monkey Shoulder Scotch? Monkey Shoulder is a blended scotch, but the whole premise around Monkey Shoulder is that it's made for mixing. So it's not a traditional scotch that you sit down and sip neat. It is designed to be mixed in cocktails. For Monkey Shoulder, what we want to do is push the idea of scotch in cocktails, as extreme as possible to get this message across. We suggest to come up with an overarching idea of making a scotch Tiki cocktail, for example, or a scotch cocktail with tropical flavors, something you wouldn't normally expect. That's the goal, right? It has to be something that looks like a rum drink. That can be served by the pool. It could be blended, it could be with crushed ice. You might find it in a Tiki bar. And then you work backwards to fit in Monkey Shoulder. Then, you would then come bring in different elements. Like big tropical flavors such as fresh pineapple. You could add orgeat simple syrup instead of just a regular sugar. Start from that. Ask yourself what are you trying to achieve? How does it need to taste and how does the temperature need to be? How does it need to look? And then you work backwards rather than looking at Monkey Shoulder, like a scotch, and then thinking about scotch cocktails. How travels inspire your cocktail creations ? Last year I was lucky enough to visit both Columbia and Costa Rica. And in both places, we went to visit a coffee plantation and, I drink coffee regularly. It's not a new ingredient to me and I've even used it in drinks before, but when you actually learn the whole process of how coffee grows, the aromas of the coffee flower, how the coffee berries open, how they are processed, and then experiencing coffee tasting like a cupping.

The very sole purpose of the Brandy Library, says Flavien Desoblin, is to show our customers whoever wants to listen, that these spirits, whether it is Cognac or bourbon or tequila are made by real people. First of all, with an amazing tradition, usually a great deal of heritage and there is so much care into the process, into the making of the spirits and where wherever they made from that they definitely deserve attention and then should we pay that to a little bit of attention. We discover a whole world of flavors. Chef podcast - Chef Interview What we covered in this episode Flavien Desoblin talks about his French upbringing in Burgundy, France. He moves to the US in 2000 and created the Brandy Library in Manhattan in 2004. The core mission of the BL is give the letter of character back to the spirits.  There is such much care in the making of the spirits that they deserve a lot of attention. Where does the name Bourbon come from? Definitely there is a connection to France! We talk about the official definition of straight bourbon. Straight Bourbon: 51% corn, rye, malted barley, and sometimes wheat aged 2 years in charred new oak barrels - do not have to be from Kentucky to be called Bourbon but has to be produced in the US and it has to enter the cask at no more than 62.5 abc 125 proof About 94% of the bourbon is made in Kentucky. What makes Kentucky ideal for bourbon whiskey production? Is it because of the limestone-filtered water? Or is it because of the weather and the variation of temperature? Is older always better for bourbon? What of the following has the most impact on the final bourbon taste? A specific mashbill? The yeast? The aging in barrels? Or the finish in different casks? The number one is the aging in barrels with the impact of the seasons with the wood of the barrels expending and contracting. What does Bottle-in-Bond means? Flavien Desoblin has a strong opinion against adding drops of water to a high-proof bourbon and definitely not a good one about adding ice in a glass of bourbon. Flavien Desoblin talks about moving barrels around during maturation and describes as well the Solera technique Innovation via various specific cask-finish. Pairing bourbon with food. Flavien advise to use a highest proof like 92-96.  What is Spirits Network? The link is at the bottom of this page. 5 rapid-fire questions.  Links to other episodes in New York City Chef David Burke - Restaurateur Pastry Chef Mark Welker - Eleven Madison Park Executive Chef Gabriel Kreuther Pastry Chef Sam Mason - Odd Fellows Chef Trigg Brown - Win Son Flavien Desolblin talks about Bourbon and Food pairings "For someone some reason I am one of the very few people who love to pair a bourbon, if not cask strength, at least a higher strength 96 proof or above with Jamon Iberico de Bellota because there is so much depth, richness, and harmony in Jamon Iberico de Bellota that I think is the perfect complement.  You can go straight at chocolate and enjoy a wide variety of chocolate milk chocolate, very dark chocolate to the bitter chocolate. And in a variety of bourbon, you know, some bourbons are drier than others and some are sweeter than others. Some have more vanilla than others. You'll find spicy bourbons. Is it because of the rye or because it was aged for a lot longer? I'm not sure. Whichever that it is, no matter what there will be chocolate, that will be ideal for it, you can just go as simple as a praline chocolate candy and a Maker's Mark. Asian foods, especially when he gets a bit spicy is great with bourbon. But even without being spicy, there is the mastering of fat in the dishes that are just the right complement. And I mean, those barbecue sauces and the soy-based marinades. I mean there is so much depth in there that you find the depth in the bourbon as well while in the rye whiskey. So I like a cask strength or barrel-proof when I'm going that way.

Welcome to Episode 22! Conrad Life Report is a podcast about life, including digital media, music, books, food, drink, New York City, and more. Episode 22 topics: Intro theme: none, The National at I Heart Radio Theatre, Nathan Walker, Threes Brewing, Lowe's, John Wick 3, Times Square Dave and Buster's, Grateful Dead Night at Threes Brewing, Gowanus Yacht Club, Governor's Island, Fleet Week, USS Hue City, Memorial Day, Brandy Library, Garden of the Ark at The Kingsland, Sticky Fingers by Joe Hagan, Rolling Stones, Send Aid by Chuck Cleaver, pher-boney by Joe Russo, Mac DeMarco, Atom Heart Mother and Ummagumma by Pink Floyd, Other Half DDH Space Daydream, Dip-A-Roos, Hill Farmstead Foster, NBA Finals, Toronto Raptors vs Toronto Hogs, outro music: none.

How much do you love that Bourbon lover in your life? The owner and founder of Brandy Library speaks with Fox News's Lilian Huang Woo about amazing pours for people on your list. LISTEN HERE:   Learn more about your ad choices. Visit megaphone.fm/adchoices

What should wine lovers look for in a Bourbon? Is Scotch really that intimidating? WE Editors Kara Newman and Dylan Garret pull up to the bar to talk to two experts—Flavien Desoblin, owner of The Brandy Library and Copper & Oak, and New York Times spirits writer Clay Risen—about America’s favorite brown spirit, whiskey.

Steve and Ben chat with James and Peter Wills of Kilchoman Distillery on the opening night of their 2016 US East Coast Tour. After leading a tasting at the Brandy Library in New York covering the full range of Kilchoman's offerings, James and Peter gave us some candid insight into all things Kilchoman from the unique perspective of two guys who literally grew up inside the workings of one of Scotland's few farm to bottle distilleries. We cover everything from opening the first new distillery on Islay in over 120 years to the craft of making Kilchoman's awesome malts to the best and worst jobs in the distillery.

Favorite 2014 SIPS Spirits Co hosts : Good ol Boy and Good ol Boy Jason SIPS Episode – We discuss our favorite whiskeys, new products, and great experiences from 2014.   St. George XXX Four Roses 2014 Limited Edition Small Batch 66 Laubade Armagnac Mitcher's 10 St. George Pear Brandy The Lost Distilleries Blend Nikka Taketsuru 17 Year Old Teeling Single Grain FEW Rye Tomatin 18 Year Old Willett Family Reserve 21 E.H. Taylor Small Batch St. George Pear Brandy   Favorite Products of 2014 Michter's 10 W,L. Weller Special Reserve Willett Family Reserve 21   Favorite New Product St. George Pear Brandy Cumberland Cask Ruby Cut E.H. Taylor   Favorite Places Brandy Library Waldorf Astoria Lobby Bar Bourbon House   Sips, Suds, & Smokes info@sipssudsandsmokes.com @sipssudssmoke

Johnnie Walker sells more Scotch whisky than anyone in the world, and Diageo is celebrating the 100th anniversary of Johnnie Walker Black Label in 2009. Andrew Ford is a member of the team of master blenders that watches over the Johnnie Walker blends, and he'll tell us about the art of blending in this episode. He'll also answer questions submitted by listeners like you through Facebook and Twitter! In the news, Glengoyne adds a new expression, and we'll hear from Michael Urquhart of Gordon & MacPhail, John Glaser of Compass Box, and Ethan Kelley of the Brandy Library.

It's a rare road trip for WhiskyCast, with a special episode taped on location at the Brandy Library in New York City. We'll get an update on the new Benriach series of finished 15-year-old single malts from Steve Fox of Preiss Imports, the US importer for Benriach. By the way, if you don't like caramel coloring or chill-filtering, raise a glass in Steve's honor if you try one of these malts...he's the guy who convinced Benriach to drop them. In the news, we'll hear about a $10,000 Macallan sale and plans for a new distillery in western Scotland.

Welcome to 2007, and if you're in New York, your assignment is to go to the library. Not the big building with a bunch of books, but the Brandy Library in Manhattan's Tribeca neighborhood. We'll talk with spirit sommelier Ethan Kelley about one of America's best whisky bars. In the news, researchers have found new photos of Laphroaig legend Bessie Williamson, Burn Stewart brings out a 10-year-old Ledaig single malt, Maker's Mark announces the dates for its annual Thoroughbreds and Redheads Weekend in April, and honors for Malt Maniac-turned writer Ulf Buxrud.