Podcasts about tea dealers

Most everyone is familiar with pairing wine and cheese, but pairing tea and cheese is much less well known and less understood. (By the way, that's tea in the glass in the photo above, not wine.) Some tea drinkers may even find the idea of tea and cheese pairing a bit counterintuitive, if not a bit, well, odd. But at Talking Tea we've experienced some delicious pairings of tea with cheese, so we wanted to explore the issue more in depth. Joining us today to talk about pairing tea with cheese, and to do some pairings with us, is Lisa Boalt Richardson. Lisa is a tea writer and educator who has written and taught on the subject of pairing tea with cheese and other foods, making tea and food pairings accessible and easy to understand. We begin our chat by looking at the basic premises behind tea and food pairings from a common-sense perspective, and then we start to look specifically at pairing cheese with tea. Lisa explains why cheese and tea can pair very well together, and we chat about the importance of identifying levels of fat in cheese and astringency in tea, as well as other elements in the flavor and mouthfeel of each, in order to create excellent pairings. We discuss different goals in creating pairings, as well as different methods of tasting the tea and the cheese we're pairing. And then we do two pairings together: a triple-cream cheese paired with a first flush darjeeling, and then the same cheese with an assam, as we talk about the reasons Lisa suggested these pairings, the results of the pairings and why some pairings are likely to work better than others. More information about Lisa Boalt Richardson, including info on her book Modern Tea: A Fresh Look at an Ancient Beverage (referenced in the episode), is at her website, lisaknowstea.com. You can  also find Lisa on Facebook at lisaknowstea. Lisa is also an instructor at the World Tea Academy; info on their courses and programs is at worldteaacademy.com. The cheese used by Talking Tea was St. Stephen's triple-cream, made by Four Fat Fowl and purchased at DiBruno Brothers in Philadelphia. The teas Talking Tea used in our pairings were purchased at Camellia Sinensis Tea House and at Tea Dealers.   Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.   Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.  

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.

Today on Talking Tea we're doing something a little different from our usual format. A few weeks back we were invited by the folks at Tea Dealers and the 29b Tea House (featured in our prior episode Ambassadors of Tea) to join them in conversation at an evening of tea and alcohol experiments they were planning and record the event for Talking Tea. We did just that, and we're pleased to bring you the event as a Talking Tea episode. We join Andreas Vagelatos and Graham Pirtle of Tea Dealers, Jesse Ferguson of Interboro Spirits & Ales and a crowd of about 30 guests at New York's Hotel on Rivington for this evening exploring new approaches to tea and mixology.  Graham, along with Stefen Ramirez of Tea Dealers, had come up with three innovative cocktails for this event, and Graham chats with us about their unique approach to tea in mixology, borrowing pairing ideas from the culinary world, and the challenges of leveraging the flavors and textures of the teas and the other ingredients in the drinks. We also chat with Graham about the long history of tea in cocktails and its current revival. The cocktails used three teas - matcha, hojicha and rou gui - and as Andreas guides us through the tastings he talks with us about each of these teas and their use in the cocktails, the philosophy behind 29b's tea cocktail programs and the similarities between the nomenclature, flavors and other sensory experiences in tea, wine and spirits. Jesse chats with us throughout the evening about Interboro's spirits and how they interact with the other ingredients of the cocktails, and we discuss the overall flavor profiles and sensations resulting from the pairings and the various flavor components in each of the drinks. Andreas and Graham point out how the flavors and aromas of tea, spirits and mixed drinks can sometimes be nostalgic, and how Tea Dealers crafted these cocktails not only to bring out excellent results in flavor, aroma and sensation, but also to highlight some of the nostalgic and evocative qualities of the teas and the spirits. The episode also includes comments and questions from the guests at the event.   More info on Interboro is at its website interboro.nyc and at its Instagram feed. Info on Tea Dealers and 29b is at tea-dealers.com/pages/29b and Instagram feed. For info on the Hotel on Rivington, visit hotelonrivington.com.    Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.

There is an amazement of tea that's hard to capture in words. It can happen when we experience a tea for the first time and are astounded by flavors and aromas unlike anything we've experienced before. Or when we revisit one of our favorite teas and find elements we never noticed before. Or when we find ourselves drinking a tea that's been expertly prepared and artfully presented in a way that awakens all of our senses.  Today we're at 29b Teahouse in New York City, where the owners and staff strive to create and recreate these moments of tea amazement every day. We're talking with Stefen Ramirez and Andreas Vagelatos, two of the owners of 29b, about their unique philosophy and approach to tea. We chat with Stefen and Andreas about their backgrounds and the origins of 29b, and how they developed their goal of fostering a sophisticated but easily accessible process of understanding tea for both new and experienced tea drinkers. Stefen talks with us about the inspiration he drew from vertical wine tastings, and he and Andreas share their views on the importance of cultivars, process and oxidation and the role of comparative tea tastings in developing tea knowledge and awareness. Andreas has a background in the mingei school of Japanese art, and we discuss the impact mingei principles of austerity had on the design of 29b and the selection of 29b's teas and teaware. And Stefen and Andreas share their insights on how 29b has combined a carefully curated tea menu, tea pairings and elements of design to create a deeply inviting experience of tea.   29b Teahouse is an outgrowth of Tea Dealers, a tea company based in New York City. For more info on 29b Teahouse and Tea Dealers, including opening hours and Tea Dealers' online store, go to Tea Dealers' website, tea-dealers.com.     Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Photo of a Stefen Ramirez at 29b courtesy of Tea Dealers. Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.

This week on Japan Eats, host Akiko Katayama is joined by Stefen Ramirez of Tea Dealers, which aims to introduce premium teas to America by offering only rare, single origin teas from Japan, Korea, China, Taiwan, and India and pairing them with contemporary artisanal ceramics from around the world. Stefen first started in the tea business at the NYC flagship of one of Japan’s largest tea companies as a tea specialist and buyer in 2003. Two years later, Tea Dealers began, exclusively, as a private client business that curated luxury tea collections for high profile individuals. In April 2015, Tea Dealers made its selections available to the public online, and also at its first retail store. It is located inside of the Japanese restaurant, 1or8 in the south side of Williamsburg, Brooklyn, and offers free weekly tea tastings on Tuesday and Sunday afternoons. There is no reservation needed and you are welcome to walk in anytime.