Podcasts about gotham bar

This week, we hear the pizza journey of Evan Eriksen, who owns Pie 95 Pizza in Jacksonville, Florida, an artisan style, neighborhood pizzeria. His path to owning a pizza shop wasn't a direct route and took him to some far-off places. After culinary school Evan worked with leading chefs in New York City, San Francisco and Sydney, Australia. But it was a pizza trailer that sparked his passion for pizza. Listen to Evan's episode now.Evan reached out to us on social wanting to share his journey to pizza. He sent us such a great story that we asked if we could share that with our followers. Here's his story in his own words:“As a young child I always was interested in food. Family gatherings and the group gatherings where everyone would partake in the dinner. So, this caused me to start cooking at a young age.After graduating high school, I had no idea what to do even though I worked in restaurants dish washing, bussing tables, and prepping. I thought of what was my childhood dream to be. I then recalled watching a series “Great Chefs” as a young boy and praised these chefs.I decided to move to south Florida and go to culinary school. “Florida Culinary Institute” was the name at the time. All through college I paid rent, bills and tuition cooking around West Palm Beach. After graduating I realized to be great, I had to train with the best. Then moved to NYC. Sent my resume out to over 25 places and only heard back from 1. Gotham Bar and Grill. I set up an Interview and bought my plane ticket. Within 2 weeks I was working as veggie cook for an amazing 3-star New York time restaurant.It was incredible for a 21 yr old. After many years of working in NYC for great chefs like Alfred Portale, Eric Ripert, Gabriel Kruenther and Ben Pollinger I had to go overseas. On a whim got my visa and was headed down under to Sydney, Australia. There I staged at Quay and briefly worked at Tetsuyas. While sitting in Manly work I had a pizza and beer. Realized life was about the simple things and not overly fancy food.After coming back to the States I headed west to good old San Francisco. Became Executive Sous at Ame restaurant in the St. Regis Hotel. Something was not right in my career. Some passion was gone I wanted to learn something. Then something happened. I saw this adorable concession trailer in Fishermans Wharf. Carmel Pizza Company. It was a 18ft concession trailer with a 120 Mugniani wood fired oven on the back. They were hiring! I said get the job and learn pizza in a few weeks then quit! Well, I got the “cook” position and absolutely fell in love. Knew that pizza was in my life forever.After working there for almost 1.5 yrs I knew it was my moment. The moment I had to open my own pizzeria. Decided to come back east to Jacksonville Florida. The food truck scene was booming here. So built a concession trailer almost exactly like “Carmel” had across country sight unseen and spontaneously. Yeah, I know it was crazy.Then hit the road with my trailer. I was taking every gig I could. Just wanted people to eat and try our pizza. It's different, it's unique, it's artisan, it's Pie95 Pizza! Food trucking come with a lot of great, but also hard scary times. From weather dangerous driving to blowouts on the trailer. The list can go on forever. Really wanted to showcase more of my skill then just what we served pizza and wings. Of course, for caterings we had more options, but showcase my passion “food”.After years of looking and saving all my money I found a quaint 950sqft juice bar in historic Riverside. Jacksonville, Florida. Signed the lease and started our build out. You only open your first restaurant once. So let's enjoy this.Our menu showcases of course wood fired pizza which we specialize in. It also has a lot of shared plates and

Tom Colicchio was a co-founder of Bravo's wildly popular, Top Chef reality-tv show. He's also the chef and owner of Crafted Hospitality, which currently includes New York's Craft, Temple Court and Vallata; Long Island's Small Batch; Craft Los Angeles; and Heritage Steak and Craftsteak in Las Vegas – and also ‘wichcraft – a premier sandwich and salad joint in New York.  Born in Elizabeth, New Jersey, Tom made his New York cooking debut at New York restaurants The Quilted Giraffe, Gotham Bar & Grill and Gramercy Tavern before opening Craft in 2001. In an effort to broaden his long-standing activism around food issues, Tom served as an executive producer to his wife, Lori Silverbush's 2013 documentary “A Place at the Table” about the underlying causes of hunger in the United States. He has been a mainstay in our nation's capital in the years since. Tom has established himself as the leading “Citizen Chef” advocating for a food system that values access, affordability and nutrition over corporate interests. In 2020, Tom took this to the airwaves with a podcast of his own called, Citizen Chef, which features conversations with lawmakers, journalists and food producers and connects the dots of how our food system really works.In response to the COVID-19 pandemic Tom co-founded the Independent Restaurant Coalition, and was instrumental in the passage of the American Rescue Act. Tom lives in Brooklyn with his wife Lori and their three sons. When he's not in the kitchen, he can be found tending to his garden on the North Fork of Long Island, enjoying a day of fishing or playing guitar.Final note here today, we're thrilled to be partnering on content and inspiration with the support of The Magic Canoe, another terrific storytelling vehicle here in Salmon Nation. Head over to magic canoe.net to learn more.

My guest today is Andrew Friedman, an acclaimed author, food writer, and host of the podcast Andrew Talks to Chefs. For more than ten years, Friedman has collaborated with many of the nation's best and most revered chefs on cookbooks and other writing projects. His writing career began in 1997, when Alfred Portale, asked him to collaborate on the Gotham Bar and Grill Cookbook. He has since worked as a cookbook collaborator on more than twenty projects, including Knives at Dawn cataloging the Bocuse D'or, as well as Chefs drugs and rock and roll, which he gets very vulnerable about in this conversation, as well as helping a number of the nation's best chefs (Alfred Portale, David Waltuck, Tom Valenti, and more share their unique culinary viewpoints with readers. He's got a new book coming out soon! Andrew Friedman, IG: https://www.instagram.com/toquelandandrew/Andrew Talks to Chefs: https://andrewtalkstochefs.com/Andrew's Book List: https://www.amazon.com/Andrew-Friedman/e/B001IQXAIO Andrew's PreOrder for The Dish: https://www.harpercollins.com/products/the-dish-andrew-friedman?variant=40855832657954—If you come across something you ended up having to search for, send me a message to help make these Show Notes better!Justin's Instagram: @justinkhannaFollow The Repertoire Podcast on Instagram: @joinrepertoire—What's next?

“It goes back to leadership, but on a more tactical measure than leading with your core values are leading for excellence as opposed to profitability.”Nick's Top Five Tips For Hospitality Professionals1. Lead and manage through core values to create a common mission2. Lead and manage for excellence not just profitability 3. The food and beverage need to be great – your hospitality needs to be greater. 4. How you use your fire defines how you lead in the moment.5. Genuinely Communicate with your employees TIME STAMP SUMMARY00:45 How Nick came into hospitality05:21 Leading beyond profitability11:10 Different cultures would have different approaches17:42 Summary of the Top Five Tips Where to find Nick?Website                               https://www.mautone-enterprises.com/ LinkedIn                               https://www.linkedin.com/in/nickmautone Who is Nick Mautone? With 40 years of hospitality industry experience, Nick Mautone believes in the power of mentorship, leadership, collaboration, and possibility.  Nick is the architect of an inventive process called “Hospitality Sabermetrics” — think Moneyball for Hospitality and has a sixth sense when it comes to foreseeing trends. He is known for nurturing sustained success, streamlining operations, and aligning core values in every sort of hospitality business. For Nick Mautone, the spark came as a young kid growing up in Mt. Vernon, NY where he spent weekends making cheese and handmade pasta for his dad's specialty food business. While he dreamed of becoming a NASA scientist (and still loves looking up at the stars), he worked his way through school in restaurants—bussing tables and backing bars. Eventually he and his siblings opened an innovative pizzeria, American Pie, on the Upper West Side. Science became a hobby, and restaurants became his life. Since then, Nick has worked with some of the most iconic and influential restaurants in the world including Gotham Bar & Grill, Hudson River Club, and most notably, Gramercy Tavern where he was managing partner alongside Danny Meyer and Tom Colicchio for seven years and helped define and nurture a fledgling idea Danny and the group coined called “Enlightened Hospitality.” With decades of experience behind him, in 2003, Nick founded his management and consulting business, Mautone Enterprises. The business was born of a desire to share his process, experience, mentorship, and leadership. Whether building a strong foundation for a first-time restaurateur, or turning around a big ship on the wrong course, for Nick the process is about grass roots collaboration, helping chefs and owners come together, developing systems for success, and digging deep into the numbers and the P&L, to uncover what needs to be tweaked, edited, or completely uprooted, delivering holistic success—including profitability, streamlined and efficient operations, a sense of community, harmony, and growth among all staff, and sustainability of concept. Nick is a strong believer in active participation in the community and has worked with many local and national charities. He has been an advisor and fundraiser to non-profits focused on childhood education and on hunger relief and poverty alleviation. These days, Nick lives outside Seattle where he hangs out with his family—his daughter Alexandra (28), son Nicholas (15), and wife Terri Ludwig. He is an avid reader and cyclist, and a terrible but enthusiastic amateur astronomer...

In 2009, Daniel Bouza was unhappily working in a construction and engineering firm when he decided to make a change and pursue his passion. He left his hometown of Miami to attend the Institute of Culinary Education in New York City with an eye toward employment at the famed Gotham Bar & Grille. Bouza got his wish and was soon working as a line cook at the famous New York spot but not before spending his first three months at the restaurant shelling chickpeas for no pay. Bouza then moved on to BLT Bar & Grill in the Financial District. It was there that he met Chef Rodelio Aglibot, A.K.A. The Food Buddha. Bouza began working as a consultant with the acclaimed toque and opened multiple restaurants around the world. Missing the kitchen, Bouza took the Head Chef job at The Ritz-Carlton Bachelor Gulch in Beaver Creek, Colorado. After a year working on the slopes of Beaver Creek Mountain, Bouza took a trip to Hawaii and was lured to stay by the beauty and magic of the island of Lana'i. During his tenure as Sous Chef at Nobu Lana'i, Bouza found a passion for Hawaiian-styled and Asian inspired foods such as the poke bowl and bao buns. Bouza found his way back to Miami and after some time working under Makoto Okuwa at the Chef's upscale, Japanese namesake eatery in Bal Harbour, decided to concentrate on his dream project, PokéBao. Inspired by a tiny surf shack in Lana'i that served poké to guests lining around the block, PokéBao was born when Bouza had the idea to combine two delicious appetizers – poke bowls and bao buns – and serve them in a chef-driven, fast casual environment. Unfortunately, in March 2020, Chef Daniel Bouza decided to step down as Chef/Owner of PokéBao due to the Coronavirus Pandemic but he didn't stop there. After many years working alongside with renowned chefs around the world and with the experienced he gained, he wanted to keep showcasing his talents without any limitations to the menu. He has continued to bring his flavor and talent into the private catering market creating menus specifically catered to private client's palate. He now offers private caterings at clients' home ranging from hand-made pasta to artfully designed traditional Japanese Omakase plates.

Scott Alves Barton came up as a cook, then chef, in New York City restaurants, including almost ten years working with the late, great Patrick Clark. In midlife, Scott made a shift to academia, earning a PhD in food studies from New York University, and is now a leading culinary educator, teaching at multiple institutions and participating in myriad projects and articles, much of it with a focus on race, ethnicity, and related subjects. (Regular listeners will remember that Scott guest produced and hosted two episodes of the pod in 2020.) And in The Line Up, our news and information segment, we bring you a much-needed feel-good story: Victoria Blamey, formerly of Chumley's and Gotham Bar and Grill, discusses the creative breakthrough she recently experienced during her residency at Blue Hill Center for Food & Agriculture.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

Musical theatre writer and restaurant marketer Chip Klose discusses how side hustles can provide the financial foundation for an artistic life.   He has spent the past 20 years balancing two different careers: one in hospitality and the other in the arts. He holds a BFA in Musical Theatre and is a card-carrying member of both AEA and SDC. He's been an actor, director, producer, and most recently a writer.   Throughout all of that, he's supported himself by working in restaurants. He worked his way up from host to server to captain to maitre d' to manager and finally as a restaurant consultant. He's leveraged his operational and marketing experience to help chefs and restaurant owners build more profitable businesses.   He is the host of the Restaurant Strategy Podcast, and the author of a book by the same name.   Chip Klose - Marketing Website: https://www.chipklose.com/   Chip's Podcast for Restaurant Marketers: https://www.RestaurantStrategyPodcast.com   Chip Klose Instagram @chipklosecreative: https://www.instagram.com/chipklosecreative/   Chip's Writing Website: http://www.roseberryandklose.com/   New York City Ballet: https://en.wikipedia.org/wiki/New_York_City_Ballet   Rich Dad, Poor Dad - Free Audiobook: https://www.youtube.com/watch?v=gliZHyovI7c&ab_channel=ThomasBennett   The 4-Hour Workweek - Tim Ferriss: https://www.youtube.com/watch?v=4u3HZ9WduqE&ab_channel=TimFerriss   Gotham Bar and Grill - NYC: https://en.wikipedia.org/wiki/Gotham_Bar_and_Grill   Blue Fin - Times Square Restaurant: https://www.bluefinnyc.com/   Millennial Investing - Real Estate Episode with Mindy Jenson and Scott Trench: https://www.theinvestorspodcast.com/real-estate-101/dont-destroy-your-wealth-and-freedom/   Vanguard - Known for low cost index funds: https://retirementplans.vanguard.com/VGApp/pe/PublicHome#/   E-trade - brokerage account: https://us.etrade.com/home   Links from the Patreon Only Episode:   Justin Peck - American Choreographer: https://en.wikipedia.org/wiki/Justin_Peck   ...   Interview by Ethan Steimel   Become a patron at: www.patreon.com/artisticfinance   www.artisticfinance.com www.patreon.com/artisticfinance instagram.com/artisticfinance twitter.com/ethansteimel facebook.com/artisticfinance youtube.com/artisticfinance

On this week's Chefs Without Restaurants podcast, I speak with Philadelphia pastry chef Monica Glass. Upon graduating from Penn State, Monica moved to New York City to embark on a career in public relations. But after a brief stint in the corporate world, she realized she felt more at home in front of an oven than behind a desk. Monica set out to improve her culinary skills with an apprenticeship under Deborah Racicot, executive pastry chef at New York City’s Gotham Bar and Grill. After seven months of moonlighting as an extern, Monica enthusiastically joined the team at Gotham Bar and Grill full time. She continued to develop and refine her skills, working with chefs Michael Laiskonis, Eric Ripert and Ken Oringer, to name just a few.In 2015, Glass moved back home to Philadelphia to accept the role of Corporate Pastry Chef with Constellation Culinary Group, where she oversaw the pastry program for company operations from Massachusetts to Florida for 4 years. After working in high prestige, high volume kitchens for the past 15 years, Monica is now embarking on a new adventure on her own consulting with restaurants, bakeries, cafes, brands, and food and lifestyle publications, as well as navigating the virtual class landscape and building a brand herself. ==========Monica Glass ==========Monica's Instagram https://www.instagram.com/chefmoni/Monica's Website http://chefmonicaglass.com/Monica's Facebook Page https://www.facebook.com/chefmonicaglassMonica's Twitter https://www.facebook.com/chefmonicaglass================CONNECT WITH US ================Get the Chefs Without Restaurants Newsletter https://mailchi.mp/fe0d8a0cc7a6/chefs-without-restaurants-email-listVisit Our Amazon Store (we get paid when you buy stuff) https://www.amazon.com/shop/perfectlittlebites?isVisitor=trueCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/

A cross-section of LA-area chefs catch us up on how they're managing during this crisis:  Industry veterans Mary Sue Milliken & Susan Feniger of Border Grill, Socalo, and other restaurants check-in from their respective homes to share how they're keeping in touch with their teams, staying fit, and what they're cooking for themselves and their families; Santa Monica's Dave Beran of Dialogue and Pasjoli explains his democratic approach to staffing and take-away plans during a pandemic; and Nyesha Arrington describes the surreal experience of watching the industry suffer while between restaurants herself.Our great thanks to S.Pellegrino for making these special reports possible.Please check out our restaurant support organization of the day: Independent Restaurant Coalition. Sign up for their updates and give generously, if you can.LINKSAndrew Talks to Chefs official websiteAndrew's obit for Gotham Bar and Grill (mentioned on today's show)Border GrillSocaloDialoguePasjoliNyesha Arrington

An on site episode deep in the kitchen of the legendary Gotham Bar and Grill in Mahattan. The exciting evolution of this classic institution with a new head chef- Chilean Born Victoria Blamey who has a mostly female kitchen. Diego and Mariana spoke with them.Instagram handles - @victoriablamey @j.essamine @nadiaivonlagos @melemilly @maggie_paradis Photo Courtesy of Evan Sung.Buenlimón Radio is powered by Simplecast.

After a long hiatus, Andrew Talks to Chefs is back with two interviews featuring chefs at the forefront of the New York City dining scene: First, Andrew sits down with Angie Rito and Scott Tacinelli of the red-hot, red-sauce-inspired Don Angie, which draws on their shared and distinct Italian-American heritage and myriad New York City influences. Then, he catches up with Victoria Blamey (whom you already met in a deep-dive, late-night interview in Episode 9), who recently took the helm at the legendary Gotham Bar and Grill.Visit the official Andrew Talks to Chefs website to explore past episodes, join our mailing list, leave a voicemail or comment, and keep up with Andrew's blog.Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on Apple Podcasts, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's Podcast store. Thanks for listening!

New York City's Gotham Bar & Grill, celebrating 35 years in 2019, defined new American cooking, thanks to its longtime Exec. Chef Alfred Portale. A graduate of the Culinary Institute of America, Portale initially studied jewelry design. His eye for design inspired his innovative architectural dishes that launched a trend. Portale remains at the top of his game with his team that includes Exec. Pastry Chef Ron Paprocki, who runs the restaurant's bread, dessert and artisan chocolate program.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Tom Colicchio entered the NYC food scene in 1993 cooking for restaurants including Gotham Bar & Grill and then opened Gramercy Tavern in 1994. In 2001, Tom left Gramercy Tavern to open his own restaurant, Craft, to focus on serving dishes with high-quality ingredients in the simplest way possible. He is the founder of Crafted Hospitality, which includes several restaurants across the U.S. and has a mission to bring healthy food to more people. Tom is also the head judge on Bravo’s hit show, Top Chef, and uses his platforms to highlight the issue of food insecurity and food waste. Tom joined me on the mbgpodcast to talk about his path to becoming a celebrity chef and why food issues became a prominent focus for him. He talks about his eye-opening experience as the executive producer of the documentary A Place at the Table, which delves into the roots of food insecurity in the U.S. “Right now in this country, we have around 40 million people who struggle to put food on the table,” said Tom. In light of this statistic, Tom is dedicated to getting healthier meals in schools. He worked with Michelle Obama to pass the Healthy Hunger-Free Kids Act and has testified in front of Congress to push this mission forward. He’s also a huge advocate of reducing food waste as he's seen first hand the amount accumulated by Americans daily. “What we’re throwing out is not just food, it’s the resources it takes to make that food and produce that food. It’s a lot of energy, water, and also people’s lives,” explained Tom. He also lets us in on the one doable thing he does every Friday to limit waste and save money in his home and how we can get started reducing food waste in our home. After Tom started gardening six years ago he lost 20 pounds and shifted his food philosophy to being more plant forward. He talks about why he loves to cook seasonally and the three spring veggies he can’t wait to cook with. This episode will spark greater awareness about food access and encourage you to think about ways you can be a better food consumer.

Fred Steinmann is an early supporter of the Proof of Love show and was eager to come on.  We were intrigued by his mastery of astrology, as well as the random information he possesses in the world of “woo”.  We talk a bit about meditation, synchronicity, and how he fell in love and knew it on the spot- this was the woman he was meant to be with!  Very romantic, and apropos for the show! Quite a mix of topics, but if you want something different from your afternoon podcast? I think you came to the right place!   Check out Astro.com About the Guests: Frederick started out his career in Public accounting at Cohn Reznick supporting a diverse range of clients from Warner Music Group, The Empire State Building, Juice Press to Gotham Bar and Grill.  In 2007 Frederick joined Blackstone before the company completed it’s IPO and became a key member in implementing technological systems and designing processes to improve the global tax financial reporting function.  During 7 years at Blackstone Frederick developed a proficiency in supporting a fast paced high growth financial services firm. In 2014 Frederick left Blackstone to begin his own consulting practice to work with companies, entrepreneurs and artists that are looking to impact the Triple Bottom Line.   The search for properly valuing the triple bottom line led him to the nascent world of Bitcoin and Blockchain technology.  He currently advises clients on finance, strategy, business development and marketing. In 2017 Frederick joined Mondo NYC as the partner responsible for strategy and business development. In addition to being a CPA in New York State, Frederick studies the depth psychology of Carl Jung and practices Buddhism. Do you have a burning question, or a show idea for us?  Please email us at tatiana@proofoflovecast.com! Thank you to our sponsor www.MetalPay.com (use code tatianashow to earn free rewards!) Remember, this is a new show, so if you like it, please be sure to tell 3 friends! Leave a good review on Itunes, and be sure to follow us on our socials! https://www.facebook.com/proofoflovecast https://www.instagram.com/proofoflovecast https://twitter.com/proofoflovecast

On one of the hottest days of the summer, Andrew finds himself in a slump but old friend Bill Telepan, chef of Oceana restaurant in midtown Manhattan, pulls him out of it. The two of them, who collaborated on Bill's cookbook Inspired by Ingredients, discuss the trajectory of Bill's career from the kitchens of such restaurants as Gotham Bar and Grill and Le Bernardin to his own restaurants such as the eponymous Telepan, and his transition to seafood at Oceana. They get into his goals for the restaurant, the usefulness and complications of terms like "farm to table," and the different ways for chefs to find fulfillment in today's overcrowded field. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Bloomberg Markets with Carol Massar and Cory Johnson.u0010u0010GUEST:u0010Troy Pattersonu0010Writeru0010Bloomberg Pursuits u0010Discussing his profile of Gotham Bar and Grill Director Jason Hedges. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Bloomberg Markets with Carol Massar and Cory Johnson.u0010u0010GUEST:u0010Troy Pattersonu0010Writeru0010Bloomberg Pursuits u0010Discussing his profile of Gotham Bar and Grill Director Jason Hedges.

Heidi Turzyn is the Wine Director of one of New York's most iconic restaurants, The singular Gotham Bar and Grill. We'll talk about wine, women in wine and Wheeling Forward.

Tis the season for squash! Although most of us are only familiar with a handful of squashes, there are 150 varieties of heirloom pumpkins, squash, and gourds. For this week's Please Explain, Chef Alfred Portale, executive chef and co-owner of the Gotham Bar and Grill, shares his favorite ways to cook different kinds of squash. Zaid Kurdieh, a professor and partner operator of Norwich Meadows Farm, LLC, a certified organic, diversified vegetable farm in Norwich, NY, also joins us to discuss squash varieties and share growing tips.  Recipes (Courtesy of Alfred Portale) Butternut Squash Soup with Spiced Crème Fraîche         Makes 6 servings The porridge like consistency of this soup preserves all the distinguishing characteristics of butternut squash, to which hints of nutmeg, allspice, and cinnamon are added for a soul-warming autumnal starter that’s as comforting and nurturing as an evening in front of a roaring fire. To coax out as much flavor as possible, the squash is first cut into cubes that are heated slowly in butter until thoroughly caramelized and just beginning to break down around the edges. When shopping, look for a butternut squash with a long neck and pick it up to gauge its weight: if it feels heavy for its size, it will have a small seedbed, which means more usable flesh inside. The crème fraîche behaves almost like a condiment here; swirl it in, or let it rest decoratively on top. Thinking Ahead: The soup and the crème fraîche can be made a day in advance; if you do this, do not enrich the soup with butter until reheating the next day. SOUP: ¼ cup unsalted butter 4 pounds fresh butternut squash, peeled, seeded, and diced into 1-inch cubes Coarse salt and freshly ground white pepper to taste 2 shallots, peeled and sliced 2 cloves garlic, peeled and sliced 2 sprigs fresh thyme 1 bay leaf 2 cups White Chicken Stock In a 12-inch saute pan, heat 1 tablespoon of the butter over medium-high heat. Add the squash and season it with salt and pepper. Cook for 15 to 20 minutes, stirring occasionally, until nicely caramelized but still firm. When the squash is nearly cooked, heat 1 more tablespoon of butter in a soup pot over medium-high heat. Add the shallots and cook for about 2 minutes, stirring, until translucent. Add the garlic, thyme sprigs, and bay leaf, and stir for about a minute. Add the squash and chicken stock. Raise the heat to high and bring to a boil. Reduce the heat and simmer, partially covered, for 20 to 25 minutes, or until the squash is tender. Using a slotted spoon, remove and discard the thyme and bay leaf. Transfer the soup to a blender or food processor fitted with a metal blade, and purèe until smooth. Return the soup to the pot to keep warm. Stir in the last 2 tablespoons of butter to enrich and thicken the soup. Ladle it into bowls and garnish each serving with a swirl of crème fraîche. Variations: You can vary the squash, using buttercup or sugar pumpkin if you prefer their flavor. SPICED CRÈME FRAICHE 1/3 cup crème fraiche 1/8 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg Coarse salt and freshly ground white pepper to taste In a stainless-steel bowl, whisk together the crème fraîche, cinnamon, allspice, and nutmeg. Season with salt and pepper. Serve immediately or cover and refrigerate for up to 1 hour. Whisk again before serving. Flavor Building: Stir in pieces of duck confit to add gamey punctuation, or top the soup with chopped, roasted chestnuts. Squash- Avoid acorn squash in recipes that call for peeling and dicing; its deep ridges make this task almost impossible. Instead, use acorn squash for roasting, after which the pulp can be easily scooped out. Butternut Squash Risotto, Maple-Smoked Bacon, and Sage     Makes 6 appetizer or 4 main-course servings When summer has long since turned to fall and the bitter cold of winter is just weeks away, I suggest preparing this dish to offer reassuring warmth to a small circle of friends and family. Based on a Venetian holiday recipe, this risotto boasts a rare and invigorating combination of ingredients both to welcome and combat the chill of the season. Part of the recipe’s impact derives from the spiced butter that finishes it with a powerful dose of garlic, chervil, marjoram, cinnamon, and ginger. But there’s an equally important step that’s worth noting here: Many risotto recipes cook all the ingredients into the rice, but the success of this dish depends on not doing this, but adding the squash at the end to keep its flavor isolated and allow each bite to bring a different sensation to the palate. To achieve this effect, it’s absolutely essential that the delicate, caramelized squash cubes be stirred in as gently as possible just prior to serving. Not only does this preserve the integrity of the squash’s flavor, but the orange cubes will punctuate the risotto with dazzling bursts of color. You might also break with the convention of serving risotto as either an appetizer or an entrée, and use this one as a side dish with roast pork (squash, cinnamon, and marjoram are commonly used to season pork) or simple roast chicken. Also, the bacon in this risotto will provide an understated continuity to the plate. Thinking Ahead: The spiced butter may be prepared up to 8 hours in advance, covered, and refrigerated. The caramelized squash may be prepared as much as 1 hour in advance, covered, and held at room temperature. SPICED BUTTER: 8 tablespoons (1 stick) unsalted butter, at room temperature 4 tablespoons Roasted Garlic Puree 2 teaspoons finely chopped fresh chervil 1 teaspoon finely chopped fresh marjoram ½ teaspoon ground cinnamon    ¼ teaspoon ground ginger Coarse salt and freshly ground white pepper to taste In a small bowl, combine all the ingredients. Cover and set aside at room temperature. CARMELIZED SQUASH: 3 tablespoons unsalted butter 1 large (2-pound) butternut squash, peeled, seeded, and cut into ¾-inch cubes Coarse salt and freshly ground white pepper to taste 2 teaspoons light brown sugar In a large sauté pan, melt the butter over medium heat. Season the squash with salt and pepper, add it to the pan, and cook, stirring occasionally, until nicely browned, about 6 minutes. Cover and cook until tender, about 5 minutes. Add the brown sugar and cook until the squash is caramelized, but still holding its shape, about 2 minutes. Set aside. RISOTTO ASSEMBLY: About 2 quarts Double Turkey Stock 2 tablespoons olive oil 2 ounces slab bacon, preferably maple-smoked, cut into ½-inch dice 1 cup minced shallots or onions 1 pound Italian rice, preferably Vialone Nano, if available, or arborio 1 teaspoon chopped fresh sage ¼ teaspoon fresh thyme leaves ½ cup dry white win 2 tablespoons chopped fresh flat-leaf parsley Coarse salt and freshly ground white pepper to taste In a large saucepan, bring the stock to a boil over high heat. Reduce the heat and keep hot on a very low flame. In a large heavy-bottomed saucepan, heat the oil over medium heat. Add the bacon and cook until lightly browned, about 5 minutes. Add the shallots and cook, stirring often, until softened, about 3 minutes. Reduce the heat to medium-low. Stir in the rice, sage, and thyme. Cook, stirring with a wooden spoon, until the rice is coated, has released its starch, turns a milky opaque white, and begins to stick to the bottom of the pan, 7 to 10 minutes. Add the wine and boil until completely reduced, 2 to 3 minutes. Ladle about 1 cup of the simmering stock into the rice. Cook, stirring often, until the stock is almost completely absorbed by the rice. Continue cooking and stirring, adding another cup of stock only when the previous addition has been absorbed. After 15 minutes, begin tasting the rice. At this point, add the remaining stock judiciously. The rice should be firm, yet cooked through in 18 to 20 minutes total cooking time. Stir in the spiced butter and the parsley, and season with salt and pepper, then gently fold in the squash cubes, keeping them as intact as possible. Transfer the risotto to warmed bowls and serve immediately. Variations: You may substitute another winter squash for the butternut. I recommend Hubbard, acorn, or buttercup. To expand your knowledge of the varieties of squash, try a different one each time you prepare this dish to determine which you like best and how each one plays in this context.      

Platty and the Admiral riff on eating local as they toast the end of season one with Chef Alfred Portale at Gotham Bar and Grill.

On today's episode of THE FOOD SEEN, after a decade working as a landscape designer, Ron Paprocki moved to Europe to study pastry at Elisabeth Knipping Schule in Kassel, Germany. After an apprenticeship and diploma, Paprocki moved to New York City, to man the dessert program for Gordon Ramsay at The London. Eventually, Paprocki joined the #1 Zagat rated and NYTimes 3-starred Gotham Bar and Grill. Aware the restaurant's legacy and location, he utilized the nearby Union Square Greenmarket to showcase the natural acidity of fresh fruit in contrast with his master chocolate work. Recently, Paprocki launched a confectionary line, called Gotham Chocolates, influenced by a trip to Schwyz, Switzerland to meet with the historic chocolate company, Felchlin. Paprocki's pastry arts draws from New York classics, as seen in his wrapper art inspired by The New York School of artists like Ellsworth Kelly and Frank Stella. This is a true story of old world meets New York.

Dane Campbell, Head Sommelier at The Musket Room in New York City. A Long Island native, Campbell’s passion for wine developed from his love of food, which he pursued at the Culinary Institute of America. While studying there, Campbell expanded his culinary proficiency under Professor and close friend Pierre LeBlanc. Since then, Campbell has focused on studying wine and is currently preparing for advanced certification from the Court of Master Sommeliers, while already holding an advanced certificate from BarSmarts. Campbell gained experience working with sommeliers at several of New York City’s top restaurants, including Gotham Bar & Grill, where he was hired as Captain and Cellar Assistant in 2009. He has since gone on to work with Leonard LoRusso at Convivio and under Catherine Gerdes at ‘Inoteca, where he was the Assistant Wine Director. Campbell was honored to be a part of The Nomad opening team in 2011, and most recently, helped develop the wine list at Saxon + Parole. In addition to his restaurant work, Campbell successfully launched Indie Wines, a wine consultancy group with a roster of 60 clients. This program was brought to you by Michter’s. “You can’t talk about New Zealand wine without talking about Sauvignon Blanc, but now what I’m getting excited about is Rieslings…Chardonnays.. Syrah.. there are a tremendous number of things going on.” [10:00] –Dane Campbell on In the Drink

Food Talk with Mike Colameco is brought to you by the following generous underwriters: Today on Food Talk, Mike interviews Tad Carducci, Beverage Consultant at Tippling Bros in New York City. Tad tells us about amaro, an italian liqueur typically drank after dinner as a digestif, and how it can be used in some great cocktails. After the break we welcome to the studio Beth Shapiro, Executive Director at City Meals On Wheels and Chef Alfred Portale, Executive Chef and part owner at Gotham Bar & Grill in Manhattan about how. Beth’s organization provided meals to over 18,000 elderly New Yorkers last year with over 12,000 gracious volunteers. Chef Portale is one of the participating chefs in City Meals On Wheels, bringing his talent to thousands who need it. This program has been sponsored by Cento, King Arthur, Colavita, and Wines Of Portugal. Today’s music provided by Obey City. “Barrel aging is…probably the most prevalent mixology trend right now.” [6:15] –Tad Carducci on Food Talk with Mike Colameco

This week on Food Talk, Mike brings in Bill Telepan, Chef and Owner of Telepan and Telepan Local. Bill describes his experience at culinary school and his exciting introduction into the restaurant industry, working at such restaurants as Le Cirque, Gotham Bar and Grill, and more. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Obey City for today’s music. Image from NY Restaurant Insider “We wanted it to be a restaurant that people walked into and left happier than they were.” [37:30] –Bill Telepan on Food Talk “Wine under examination I think yields great, great pleasure.” [57:30] –Mike Colameco on Food Talk

Learn more about the relationship between farmers and chefs with Alfred Portale’s new recipe journal, Greenmarket to Gotham. On this week’s episode of Eat Your Words, Cathy Erway is joined in the studio by Alfred Portale; Gotham Bar & Grill’s Managaging Partner, Bret Csencsitz; and GrowNYC’s Operations Director, David Hughes. Gotham Bar & Grill and GrowNYC’s Greenmarkets are both long-standing NYC food institutions. Find out how the food landscape has changed in the city since the 80s. Why did Alfred want to highlight the Greenmarket in his new book, and why are chefs so driven by ingredients? Find out how Alfred translates restaurant recipes for home kitchens. What’s the next trendy ingredient that we’ll see at Greenmarket stands? Thanks to our sponsor, Whole Foods. Today’s music has been provided by The California Honeydrops. “For chefs, a major source of inspiration is our ingredients… It made sense to me to walk through the market. I would think about changes to the menu and be inspired by the farmers’ ingredients. It made sense to buy from the Greenmarket because we’re so close.” [7:10] — Chef Alfred Portale on Eat Your Words “The accessibility of quality ingredients is much better today. The unique thing about the Greenmarket is the relationship that has evolved between the chef and the farmer.” [11:45] — Bret Csencsitz on Eat Your Words

Andrew Friedman has offered us insight into the world of chefs for the past 15 years via Toqueland, and continues to work with some of the top professionals in the field. From co-authoring Gotham Bar and Grill's first cookbook (and two more collaborations since) with Alfred Portale, spending time with former White House chef Walter Scheib, and following the US team at the Bocuse d'Or for his first solo book “Knives at Dawn”. What great chefs will he write about next? Find out on this week's episode of THE FOOD SEEN! This program has been brought to you by Catskill Provisions. “I'm always looking for someone who has a very well-defined point-of-view… someone who is expressing their self on the plate in a very organic way.” [23:10] “These days, anyone who can come up with a tapas menu is a chef!” [26:50] — Andrew Friedman on THE FOOD SEEN

This week on Chef’s Story, Dorothy Cann Hamilton sits down and chats with one of the founders of New American Cuisine, award-winning chef Alfred Portale of Gotham Bar and Grill. Listen in as Alfred remembers his Italian-American upbringing in Buffalo, NY and explains how he fell in love with food through French cookbooks and found his way to culinary school and eventually in a kitchen in France. Hear how Gotham Bar & Grill was born and how it challenged the way fine dining was viewed in New York City. Find out why quality of ingredients is so important to Alfred and how art, architecture and design all inspire him in his creations. From his achievements in the kitchen to his endeavors in jewelery and furniture making, discover the brilliance of Alfred Portale on this episode of Chef’s Story. This program was sponsored by Fairway Market. “Nowadays – there are so many excellent chefs in this country that it’s not as critical to [spend time in France]. That wasn’t really the case when I graduated culinary school.” “At the time Gotham opened – the well reviewed restaurants were formal. If you didn’t know a lot about wine or pronounce certain things you were sneered at. What I thought back then was why not create a dining experience with excellent food and service that doesn’t have all that pretension?” “Now more than ever, it’s all about the quality of ingredients and modern technique which fortunately have gotten better and better.” “After 26 years, we continually analyze the operation, work on menu, work on who we are and how to improve. Our early success was because we figured out what customers want and we continue to ask ourselves that same question.” –Alfred Portale of Gotham Bar and Grill on Chef’s Story