Podcast appearances and mentions of sullivan street bakery

On this episode of Special Sauce we talk to Sullivan Street Bakery founder Jim Lahey about his revolutionary no-knead bread making technique.

The incomparable Jim Lahey of Sullivan Street Bakery returns to the program to bestow his bread brilliance on Dave and the crew. Tune in to learn how to elevate your croutons and listen to yet another disagreement about Tuscan Bread between Dave and Jim. Hosted on Acast. See acast.com/privacy for more information.

On this week's restaurant review, Ray talks about Sullivan Street Bakery and it's owner/chef Jim Lahey. Ray runs through Lahey's career, highlighting his devious business acumen, no knead bread recipe, and business expansion. For more on chef Jim Lahey and Sullivan Street Bakery, visit spoonmob.com/jimlahey. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Cynthia Kinahan owns Pawling Bread Co, a bakery revered for their fresh sourdough loaves and black–sesame-stuffed croissants. Born in Malaysia, Cynthia discovered the allure of American cuisine after college, as she explained to the food blog Edible Husdon Valley back in 2018. Drawn to baking though her interest in American bread, eventually she began selling her goods at the Pawling Farmers’ Market where her baked goods quickly earned a large, loyal following. Jim Lahey thought he was going to be a sculptor. After noticing he couldn't find bread in New York like the beautiful, crusty loaves he ate in Italy while traveling there as an art student, he took it upon himself to recreate those loaves. In 1994, he opened Sullivan Street Bakery in the West Village, which now has locations in Hell’s Kitchen, Chelsea and Miami. In 2015, his work at Sullivan Street earned him the first-ever James Beard Award for Outstanding Baker in 2015. In this installment of Leonard Lopate at Large on WBAI, Cynthia and Jim compare notes on their baking philosophies, running a bakery and how COVID-19 has changed everything.

James Beard Award-winning baker Jim Lahey thought he was going to be a sculptor. After noticing he couldn't find bread in New York like the beautiful, crusty loaves he ate in Italy while traveling there as an art student, he took it upon himself to recreate those loaves. In 1994, he opened Sullivan Street Bakery in the West Village, which now has locations in Hell’s Kitchen, Chelsea and Miami. Don’t miss Leonard’s talk with this master of his craft.

Nastassia is absent this week, but we're joined by masterbaker Jim Lahey of Sullivan Street Bakery, and first-time father Peter Kim! We're talking bread, bicycles, jerk chicken, being called a jerk by your kids, and more! Cooking Issues is powered by Simplecast

On today's episode of All in the Industry, host Shari Bayer is joined by Jim Lahey, James Beard award-winning baker and owner of Sullivan Street Bakery in NYC and Miami, and Co. Restaurant in NYC. Jim studied sculpture before Jim’s first cookbook, My Bread: The Revolutionary No-Work, No-Knead Method. He’s also the author of My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home, and most recently, The Sullivan Street Bakery Cookbook, which he co-aithored with his wife Maya Joseph. Jim was named the first recipient of the James Beard Foundation’s Award for Outstanding Baker in 2015. He was recognized again in 2016 by the James Beard Foundation as Who’s Who of Food & Beverage in America. Today's show also features Shari's PR tip, Speed Round game, Industry News discussion, Solo Dining experience, and The Final Question, which ties the series together. Follow us @allindustry. All in the Industry is powered by Simplecast Photo by Squire Fox

On today's episode of THE FOOD SEEN, during a visit Rome as an art student and sculptor, Jim Lahey, now known for his breads at Sullivan Street Bakery and the revolutionary no-knead method, found epiphany in pizza bianca all romana. From those origins, comes a cookbook, with stories of Lahey's bread beginnings, and sourdough starter. The Food Seen is powered by Simplecast

Your host Christina in a tempeh kitchen, for science! In her episodes of Transistor, biologist Christina Agapakis is exploring the microbiome: the trillions of bacteria, fungi, and viruses that live in and on our body. The microbiome is hot right now and in these episodes Christina will explore what we do know in the face of so much hope and hype. She starts with food. Bacteria-rich foods such as tempeh, cheese, pickles and yogurt have long been praised for their probiotic effect. But can you really add enough good bacteria to your digestive system to outnumber the bad? Inside the Episode: Barry’s business partner Gordon Bennett mixing the Rhizopus culture into the soybeans. Christina pays a visit to an industrial kitchen in Long Island City, Queens, where Barry Schwartz and a small team meet up every other week to make Barry’s Tempeh, the only fresh tempeh sold in New York State. Wanting to better understand tempeh – aka “blue cheese of tofu” – Christina then calls her friend Colin Cahill in Indonesia where tempeh originated. He explains how it’s more than just soybeans and fungus that give tempeh in Indonesia its regional flavor. Then, if a single bacteria food like tempeh is good, studying a more complex ecosystem like the bacteria on cheese rind might tell us more about bacteria interact with each other and in our digestive systems – at least that’s Harvard biologist Rachel Dutton‘s goal. She’s studied more than a hundred different types of cheese from around the world, trying to better understand how cheese gets its flavor and why they are all so different. She’s now the go-to biologist for world-famous chefs like David Chang of Momufuko and Jim Lahey of Sullivan Street Bakery in New York, helping them explore ways to make foods taste new, different and better. Christina then shares her early love of fermentation with fermentation revivalist Sandor Katz. Sandor’s never met a fermented food he didn’t like, but he’s skeptical of anyone who says fermented foods can make us healthy on their own. This episode was produced by Kerry Donahue and Sruthi Pinnamaneni, and mixed by Tim Einenkel.

Who needs knead? We’re talking bread on this week’s episode of Chef’s Story as Dorothy Cann Hamilton is joined by the one and only Jim Lahey. Jim is the founder of Sullivan Street Bakery, New York’s premier bakery, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies. Jim is also the author of two cookbooks, My Bread: The Revolutionary No-Work, No-Knead Method and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. Hear Jim’s incredible story of bouncing around schools in Long Island, going to art school, living in Italy, dealing with health issues and eventually finding his way to Sullivan Street to pioneer bread in New York City. This program was sponsored by Route 11 Potato Chips. “I think of bread as a living blob and a living colony that has its influences and factors.” [22:00] “When it comes to using yeast, obviously the fresher and more viable the inoculate is, the better or more predictable your result will be.” [26:00] “I can’t sell you the work of a lot of decisions, effort and knowledge if I don’t know how to reign it in and replicate it.” [29:00] “In order for bread to have flourished and survived – it must have been easy to do.” [41:00] –Jim Lahey of Sullivan Street Bakery on Chef’s Story

Mark and Francis recap their visit to the Manhattan Cocktail Classic and profile some new spirits Francis discovered. Their guest is Jim Lahey, owner of Sullivan Street Bakery and Co. Restaurant in New York City. They discuss his new book, My Pizza: ...