Podcast appearances and mentions of flora bar

This week, Angie's joined by pastry chef and writer Natasha Pickowicz for a conversation on why there's so much more to cake than meets the eye. Her long-anticipated debut book of recipes, More Than Cake: 100 Recipes Built for Pleasure and Community, is out now from Artisan Publishers. They discuss Natasha's experiences crafting glorious pastries for places like Flora Bar at the Met Breuer museum and Café Altro Paradiso, the relationship between community organizing and baking, embracing imperfection in the kitchen, collaborating with her mom (a successful contemporary artist for decades!) on artwork for the book, and a preview of her upcoming book tour, featuring plenty of baked goods along the way. Natasha also shares a memorable lesson she learned while attempting to incorporate the natural flora of Wyoming into a mutual friend's wedding cake…! All the details on Natasha's book and tour are available at her website, https://www.natasha-pickowicz.com/ Natasha Pickowicz recommends: Kitchen Arts and Letters, 1435 Lexington Ave. New York, NY 10128 Brooks Headley's Fancy Desserts Ten Vineyard Lunches by Richard Olney Stay True: A Memoir by Hua Hsu Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Angie's joined by pastry chef and writer Natasha Pickowicz for a conversation on why there's so much more to cake than meets the eye. Her long-anticipated debut book of recipes, More Than Cake: 100 Recipes Built for Pleasure and Community, is out now from Artisan Publishers. They discuss Natasha's experiences crafting glorious pastries for places like Flora Bar at the Met Breuer museum and Café Altro Paradiso, the relationship between community organizing and baking, embracing imperfection in the kitchen, collaborating with her mom (a successful contemporary artist for decades!) on artwork for the book, and a preview of her upcoming book tour, featuring plenty of baked goods along the way. Natasha also shares a memorable lesson she learned while attempting to incorporate the natural flora of Wyoming into a mutual friend's wedding cake…! All the details on Natasha's book and tour are available at her website, https://www.natasha-pickowicz.com/ Natasha Pickowicz recommends: Kitchen Arts and Letters, 1435 Lexington Ave. New York, NY 10128 Brooks Headley's Fancy Desserts Ten Vineyard Lunches by Richard Olney Stay True: A Memoir by Hua Hsu Learn more about your ad choices. Visit megaphone.fm/adchoices

Nobody makes cake—or cookies, or tarts, or anything else in the pastry case—quite like Natasha Pickowicz. The former pastry chef at Flora Bar and Altro Paradiso, who now helms the acclaimed pop-up Never Ending Taste and organizes mega bake sales raising hundreds of thousands of dollars for reproductive health justice, Natasha makes extremely cool pastries, like crackly shoyu peanut cookies and cakes crowned with radicchio. Now she's releasing a debut cookbook to share her recipes with the world, More Than Cake, and we're stoked to have her back in the studio to talk about bringing her distinct pastry style to life, baking as activism, and the state of dessert in restaurants right now.MORE FROM NATASHA PICKOWICZ:How I Protest with Pastries [Bon Appetit]How to Make Delicious Scones at Home [Desert People]TASTE Podcast 16: Natasha Pickowicz [TASTE]FOLLOW, FOLLOW, FOLLOW:instagram.com/natashapickowiczinstagram.com/alizaraeinstagram.com/taste

This week we're telling you how to care for and cook with the hardest-working pan in your kitchen: the cast-iron skillet. After that, Natasha Pickowicz, pastry chef at NYC's Cafe Altro Paradiso and Flora Bar, talks about how she develops her food, the importance of collaboration in the kitchen, and making dinner for herself every night when she gets home. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pastry chef Natasha Pickowicz is passionate about vanilla – where it comes from, how it's made and its versatility. She was nominated for three James Beard awards as the former executive pastry chef at New York City's Flora Bar and Café Altro Paradiso and now runs her own pop-up called Never Ending Taste. She opens up about the impact her Chinese heritage has on her baking and the opportunities that arose out of the pandemic. Beth Nielsen of Nielsen-Massey Vanillas shares the company's decade-long history, where they source their vanilla from, and how their production process plays a role in their top quality products. Follow @natashapickowicz @NielsenMassey @ingredientinsidershttps://nielsenmassey.com/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com/

Today we sit down with NYC-based pastry chef, writer, and activist Natasha Pickowicz.  Natasha has ran the pastry programs at some of my most favorite NYC restaurants including Altro Paradiso and Flora Bar. Earlier this spring, she was announced as a Finalist for the 2020 James Beard Foundation Awards for Outstanding Pastry Chef, her third year being nominated in that category. What really drew me to Natasha was her activism. Much of Natasha's pastry work explores the relationship with baking and social justice, including ongoing collaborations with seminal NYC institutions like Lenox Hill Neighborhood House, God's Love We Deliver, and Planned Parenthood of Greater New York, for whom she helped produced a massive city-wide bake sale, raising over $150,000 between 2017-2019.This was a particularly fascinating conversation for me. Since covid hit last spring, I have been chatting with many creatives about navigating the losses within their respective industries. As you all know, I have a passion for food and eating, so I was particularly curious how this past year impacted my foodie friends. Natasha gives us a raw, unfiltered look into the culinary world. She shares how she'd like to see the restaurant industry evolve post covid, and how we can use loss to find opportunity. SkinOwl | use code TOGETHER for 15% off at www.skinowl.comConnect with us @pullittogetherpod

This week we're joined by Morgan's college friend Kendal to talk mostly about Eric's infidelity rumors and Simon's terrible pick up game (huffing girls' hair). Plus, Mary's back at it again with another "boyfriend" Matt can't stand, who is really just a worse Jordan Catalano. Tuna casseroles, and casseroles in general as a cultural object, are discussed at length. French feminist book we mentioned Greg read as part of his quarantine rituals: https://www.goodreads.com/book/show/7624359-king-kong-theory?ac=1&from_search=true&qid=ilOZ7V104O&rank=1 This week's cocktail:Tuxedo No. 2 (For Greg's tuxedo cat Dany)This is close to the version served at NYC's Flora Bar, subbing absinthe for pastis2 1/4 ounces gin (London dry, such as Plymouth or Beefeater)1/2 ounce dry vermouth (we always use Dolin)1/4 ounce Luxardo4 dashes Regan's Orange BittersRicard, to rinseGarnish: orange twist, cherry

As anyone who works, or has worked, in hospitality, the pressures your can find yourselves under can be quite full on. So taking a moment of respite from the madness of service is essential. For chef Colin Wood, this came in the form of cheese making which has now become a significant part of his culinary life. You just have to check out his instagram @colejwood to see what I mean. Colin's cheffing careers has taken him across the globe working in some of the best including Andrew McConnells Cutler and Co, to Oakridge and then to New York as culinary director for chef Ignacio Mattos's restaurants Estela, Altro Paradiso and Flora Bar. Throughout all, developing cheese programs within them was paramount. He returned to Australia just prior to the borders closing (due to COVID) and is now in Perth pondering his next steps. But one is is certain. Cheese will remain a sincere and central focus.

Award-winning pastry chefs around the country have been furloughed or let go from their positions as restaurants struggle to deal with the ramifications of the coronavirus. “It doesn’t matter if you won a James Beard Award. It doesn’t matter if you are the most visible figure on a restaurant staff,” says Natasha Pickowicz. “At the end of the day, I think pastry in restaurants and fine dining restaurants is at a critical juncture.” Natasha, one of the most celebrated and visible pastry chefs in New York City and well-known for spearheading an annual Planned Parenthood bake sale, lost her job and has been busy processing and responding to the shifting realities around her. She and host Kerry Diamond talk about her two new initiatives, The Bake Sale Project resource-sharing platform, and the Never Ending Taste pop-up at Superiority Burger in NYC this weekend, as well as the success of the Bakers Against Racism project. Thank you to the folks at Breyer’s CarbSmart and Sonos for supporting today’s show. Plus, stick around to hear why Pooja Bavishi, the founder and CEO of Malai Ice Cream, thinks Padma Lakshmi is the Bombe!

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, January 13th at 635pm with a great lineup! We are thrilled to welcome iconic Philadelphia broadcaster Marilyn Russell of 98.1 WOGL FM who hosts Marilyn Russell in the Morning from 5:30-9am and is also host of popular food podcast EatDrinkAndBeMarilyn. Marilyn who is a La Salle Universityalum, has worked on the The Preston & Steve Show on 93.3 WMMR Philadelphia, WXPN, 102.9 WMGK, and BEN FM. She has had career highs and lows, but the lowest point of her career certainly had to be working on the same production as the Small Bites crew Marilyn was a VIP during Gordon Ramsay's 24 Hours to Hell and Back #24HoursFOxepisode of Shanty on 19th that recently aired on FOX 29. She will talk about the experience and her thoughts on the episode. Then adding more of a Gordon Ramsay flavor to the show, we are happy to talk to Chef Heather Williams a Season 16 runner up and a contestant of the current season 18 of Hell's Kitchen. The 18th season of Hell's Kitchen airs Fridays (9:00-10:00 PM ET/PT) on FOX. Gordon Ramsay's hit cooking competition series returns with a twist: pitting veteran contestants against rookies. For the first time in the show's history, eight accomplished chefs who have competed in previous seasons – and lost – will be brought back for a shot at redemption and tested like never before, as they go up against eight ambitious rookies. Each week, the chefs will be put through a series of grueling culinary challenges and dinner services to prove to Chef Ramsay they have what it takes to win a life-changing grand prize: a position at the world's first Gordon Ramsay Hell's Kitchen Las Vegas at Caesars Palace in Visit Las Vegas and $250,000. Closer to home, we are excited to chat with Mike Traud who is the Drexel University - Center for Food and Hospitality Management Program Director. On Sunday, March 10 and Monday, March 11, Drexel University's annual Philly Chef Conference will return to University City, drawing top-level culinary and hospitality talent from around the world to Philadelphia. Tickets for all events will go on sale the same day that the full agenda is posted online: Wednesday, January 16 at 12 noon. “Our annual Chef's Conference is the centerpiece of our year-round programming, bringing the best and brightest in the culinary world right to our students here in Philadelphia,” says Traud, JD, Ed.D, himself an alum of Vetri under Marc Vetri and Zeppoli under Joey Baldino. “This year's line-up is our most robust yet, and we can't wait to welcome these luminaries to Philadelphia and share their talents with our students – and our city's thriving restaurant culture with them.” The annual Philly Chef Conference regularly sells out, and 2019 tickets are limited, so guests are encouraged to purchase theirs at once, to guarantee their seat at the proverbial table. A current list of participants is available at the bottom of this post. Now, do you struggle finding the perfect gift for those you can't personally deliver it to? Well we will be joined by Denise Fuchs the founder and CEO of Bloombaes because Bloombaes was sparked by a quest to make long distance gift giving a little more special. When she couldn't find anything online beyond the gift delivery mainstays - flowers, gift cards, gourmet baskets, etc. - she decided take her favorite parts of those classics and create something new. The result was a handmade bouquet of chocolate truffles. It is beautiful, delicious, and thoughtful. A Bloombae is a handcrafted chocolate bouquet. It's a colorful combination of melt-in-your-mouth chocolate truffles and keepsake sola wood flowers, wrapped in smooth floral sheeting, and most importantly - made with love. Order one now at https://www.bloombaes.com/ Also, Glenn Gross will be stopping by in studio to say hello and formally give our listeners his signoff from being Small Bites co-host and any updates he has going on. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The 2019 Drexel Chef's Conference will begin on Sunday, March 10. Participants will include: Karen Akunowicz, Fox & the Knife, Boston, MA Reem Assil, Reem's California and Dyafa, Oakland, CA Mashama Bailey, The Grey, Savannah, GA Kristian Baumann, 108 and The Corner, Copenhagen, Denmark Victoria Blamey, chef Cristina Bowerman, Glass Hostaria, Rome, Italy Katie Button, Cúrate Tapas Bar, Nightbell and Button & Co. Bagels, Asheville, NC Marco Canora, Hearth, Zadie's Oyster Room and Brodo, New York, NY Hillary Dixler Canavan, Eater National Tim Carman, Washington Post Nicholas Coleman, Grove and Vine Devita Davison, FoodLab Detroit, Detroit, MI Angela Dimayuga, The Standard, multiple locations Lisa Marie Donovan, James Beard Award winner: “Dear Women: Own Your Stories” Charlotte Druckman, Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet and Skirt Steak Osayi Endolyn, writer Joshua Evans, University of Oxford (formerly of the Nordic Food Lab) Tiffani Faison, Tiger Mama, Boston, MA Genevieve Gergis, Bavel and Bestia, Los Angeles, CA Jeff Gordinier, Esquire Michael Harlan Turkell, author, podcaster and photographer Jorge Hernandez, Minibar by Jose Andres, Washington, DC Arielle Johnson, MIT Media Lab Carlin Karr, Frasca Food and Wine, Boulder, CO Amanda Kludt, Eater National Priya Krishna, writer Julia Kramer, Bon Appetit Lior Lev Sercarz, La Boîte, New York, NY Malcolm Livingston, Ghetto Gastro Michael Lynn, Cornell University and Tipping Research Jamie Malone, Grand Cafe, Minneapolis, MN Brett Martin, GQ Cristina Martinez and Ben Miller, South Philly Barbacoa, Philadelphia, PA Ignacio Mattos and Natasha Pickowicz, Estela, Cafe Altro Paradiso and Flora Bar, New York, NY Harold McGee, On Food and Cooking: The science and Lore of the Kitchen Joshua McFadden, Six Seasons: A New Way with Vegetables Misti Norris, Petra & the Beast, Dallas, TX Christina Nguyen, Hai Hai and Hola Arepa, Minneapolis, MN Matt Orlando, Amass Restaurant, Copenhagen, Denmark Diego Prado, Basque Culinary Center, Donostia, Spain Stefen Ramirez, Tea Dealers and 29B, New York, NY Nikita Richardson, writer Jordana Rothman, Food & Wine Adam Sachs, writer Lane Selman, Oregon State University and Culinary Breeding Network Mike Solomonov, Zahav, Philadelphia, PA Kim Severson, The New York Times Khushbu Shah, Thrillist Nik Sharma, Season: Big Flavors, Beautiful Food and San Francisco Chronicle Chris Shepherd, Underbelly Hospitality, Houston, TX Ben Shewry, Attica, Melbourne, Australia Chef Elle Simone, SheChef Inc. Jeremiah Stone and Fabián Von Hauske Valtierra, Contra and Wildair, New York, NY Julia Turshen, Now & Again and Feed the Resistance and Equity at the Table Jeremy Umansky, Larder Delicatessen and Bakery, Cleveland, OH Adam Vavrick, The Publican, Chicago, IL Lars Williams, Empirical Spirits, Copenhagen, Denmark Ben Wurgaft, MIT Marco Zappia, Martina and Colita, Minneapolis, MN The post Small Bites – Episode 103 appeared first on Wildfire Radio.

It’s a special episode of the show recorded live in front of an audience at NeueHouse Hollywood in Los Angeles. Our guest is esteemed New York City chef and long time friend, Ignacio Mattos. A native of Uruguay who trained under legendary chefs such as Francis Mallman and Alice Waters, Ignacio is the culinary force behind the popular and critically acclaimed restaurants Estela, Café Altro Paradiso and Flora Bar. He joins us to talk about his career and also his first-ever cookbook, Estela. Snacky Tunes is powered by Simplecast

Natasha Pickowicz is the super talented pastry chef at New York City restaurants Flora Bar and Café Altro Paradiso, where fans (and oh, does she have fans) have been impressed with her ambitious cooking. Her dessert style? Italian-ish and simple-ish and generally not overpoweringly sweet. But before she was running the show in NYC kitchens, she worked as a journalist, writing about food and music mostly, in Montreal. She served as a Canadian pizza correspondent for Serious Eats and has a unique take on the relationship between professional chefs and the media. Here she talks about a crazy tryout she once had for a job and what she actually makes for dinner at home once her long day is over (she cooks at home regularly, slightly atypical for a professional).Also on the program, EyeSwoon creator Athena Calderone and Food52’s Kristen Miglore talk about their recent books, Cook Beautiful and Genius Desserts.

This week we're telling you how to care for and cook with the hardest-working pan in your kitchen: the cast-iron skillet. After that, Natasha Pickowicz, pastry chef at NYC's Cafe Altro Paradiso and Flora Bar, talks about how she develops her food, the importance of collaboration in the kitchen, and making dinner for herself every night when she gets home. Learn more about your ad choices. Visit megaphone.fm/adchoices

Natasha Pickowicz represents the new breed of pastry chef--they’re busy, curious, creative, and political. Natasha oversees the teams at not one, but two acclaimed restaurants in Manhattan: Flora Bar at the Met Breuer museum and Café Altro Paradiso, where she turns out beautiful desserts and baked goods, from her grey salt sticky buns to her bombolini alla crema. She contributes her work to cool happenings around town, like the Wifey cafe-gallery pop-up in Brooklyn last fall, and she helps organize important food moments, like last year’s all-star bake sale that benefited Planned Parenthood. The sale is back this year and will take place Sunday, April 8th, at Café Altro Paradiso, and features yet another amazing roster of talent, including Erin McKenna’s Bakery, King, La Newyorkina, Mah Ze Dahr, Poppy’s, Ovenly, Otway, and The Smile. If you’re going to the sale, go early. Tune in to this episode to hear how Natasha went from English Lit major to one of pastry’s brightest talents, what her pastry resolutions were, and how to soak your cake layers. You’ve never done that before? Natasha will walk you through it. Thank you to our sponsors for supporting today’s episode. Emmi, the maker of delicious cheeses from Switzerland; Le Cordon Bleu, the legendary culinary school; and Bob’s Red Mill, who wants you to eat wisely because you’re irreplaceable. Radio Cherry Bombe is powered by Simplecast

Thomas Carter, Proprietor of Estela, Cafe Altro Paradiso, & Flora Bar and Louis Fabbrini, Bev. Dir. of Estela and Cafe Altro Paradiso oversee the wine and food at some of NYC's hottest restaurants. Both come to the game with a strong restaurant background where wine is as interesting and as important as the food. The Grape Nation is powered by Simplecast