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2 episodes with tom sietsema
2 episodes with tom sietsema
Hosted by David and Nycci Nellis. On today' show: · We talk about the ICE raids on Washington, D.C. restaurants with Jessica Sidman, food editor for Washingtonian magazine; · Avalon Oona Haas is the Mid-Atlantic regional sales manager for the Catoctin Creek Distilling Company, founded many moons ago by our friends Scott and Becky Harris. We'll be sipping Catoctin Creek Rye in a range of libations and, if you're lucky, telling you all about it; · Jon Krinn is the chef/owner at Elyse, a 30-seat “culinary speakeasy” in Fairfax, where Jon says he has fun exploring global products, techniques and combinations he's never before used. What does the world say about what he's up to? Well, Tom Sietsema for one says, “Elyse is a cocoon of comfort from a chef at the top of his game;” · Sarah Ahn is America's Test Kitchen's social media manager, creator of the Ahnest Kitchen website, and author of The New York Times bestselling cookbook “Umma.” She records her experiences on Instagram and TikTok of living with her Korean immigrant parents, chronicling her mother's cooking, grocery shopping trips, and more; · Greg Engert is the beer director and partner at the Neighborhood Restaurant Group – the guys with some of your favorite restaurants, like Evening Star, Vermillion, the Iron Gate, the Blue Jacket and Caruso. NRG is participating in this year's Virginia Wine Festival with chef-driven food pairings that complement the wine selections. Greg's in to tell us about all the dining to go along with the wining. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today' show: · We talk about the ICE raids on Washington, D.C. restaurants with Jessica Sidman, food editor for Washingtonian magazine; · Avalon Oona Haas is the Mid-Atlantic regional sales manager for the Catoctin Creek Distilling Company, founded many moons ago by our friends Scott and Becky Harris. We'll be sipping Catoctin Creek Rye in a range of libations and, if you're lucky, telling you all about it; · Jon Krinn is the chef/owner at Elyse, a 30-seat “culinary speakeasy” in Fairfax, where Jon says he has fun exploring global products, techniques and combinations he's never before used. What does the world say about what he's up to? Well, Tom Sietsema for one says, “Elyse is a cocoon of comfort from a chef at the top of his game;” · Sarah Ahn is America's Test Kitchen's social media manager, creator of the Ahnest Kitchen website, and author of The New York Times bestselling cookbook “Umma.” She records her experiences on Instagram and TikTok of living with her Korean immigrant parents, chronicling her mother's cooking, grocery shopping trips, and more; · Greg Engert is the beer director and partner at the Neighborhood Restaurant Group – the guys with some of your favorite restaurants, like Evening Star, Vermillion, the Iron Gate, the Blue Jacket and Caruso. NRG is participating in this year's Virginia Wine Festival with chef-driven food pairings that complement the wine selections. Greg's in to tell us about all the dining to go along with the wining. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Explore the spiritual side of food and modern Ghanaian recipes. Jody Eddy spent two years visiting sacred spaces and meeting the people who cook in them Inspired by childhood visits to Ghana, Eric Adjepong debuts his first collection of recipes Andrea Nguyen questions the accuracy of those Prop 65 warning labels on many foods Evan Rail plays detective, looking back on an absinthe enthusiast who became a con artist Restaurant critic Tom Sietsema blows his cover in the CIA dining room Listen to all the episodes and be sure to sign up for the weekly Good Food newsletter.
Hosted by David and Nycci Nellis. On today's show:A roundtable discussion about the latest news and trends shaping the local food scene, with: · Tom Sietsema, The Washington Post's food critic since 2000; · Jessica Sidman, who covers the people and trends behind D.C.'s food and drink scene. Before joining the Washingtonian in July 2016, she was a food editor and columnist at the Washington City Paper; · Nevin Martell, a D.C.-based food, travel, culture and parenting writer, a recipe developer and a photographer. You've seen his work in the Washington Post, Wine Enthusiastmagazine, on the Travel Channel, National Public Radio and elsewhere. He is the author of eight books, including “The Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery,” “ The Founding Farmers Cookbook” and the small-press smash “Looking for Calvin and Hobbes: The Unconventional Story of Bill Watterson and His Revolutionary Comic Strip;” · Anna Spiegel, city reporter and food writer for Axios D.C. We also sample drinks offered by Pedro J. Rodríguez, the cofounder of the Grand Cata Latin American Wine club. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: A roundtable discussion about the latest news and trends shaping the local food scene, with: · Tom Sietsema, The Washington Post's food critic since 2000; · Jessica Sidman, who covers the people and trends behind D.C.'s food and drink scene. Before joining the Washingtonian in July 2016, she was a food editor and columnist at the Washington City Paper; · Nevin Martell, a D.C.-based food, travel, culture and parenting writer, a recipe developer and a photographer. You've seen his work in the Washington Post, Wine Enthusiast magazine, on the Travel Channel, National Public Radio and elsewhere. He is the author of eight books, including “The Red Truck Bakery Cookbook: Gold-Standard Recipes from America's Favorite Rural Bakery,” “ The Founding Farmers Cookbook” and the small-press smash “Looking for Calvin and Hobbes: The Unconventional Story of Bill Watterson and His Revolutionary Comic Strip;” · Anna Spiegel, city reporter and food writer for Axios D.C. We also sample drinks offered by Pedro J. Rodríguez, the cofounder of the Grand Cata Latin American Wine club. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Tom Sietsema has been The Post's food critic for 25 years. Over a quarter of a century, Sietsema has eaten at and reviewed thousands of restaurants. Even after all these years, he's not sick of it. In fact, Sietsema loves the theater of dining out, and he takes great pride in guiding readers toward truly delicious food.Today's show was produced by Ariel Plotnick. It was edited by Maggie Penman and mixed by Sam Bair. Subscribe to The Washington Post here, or give someone a gift subscription.
Hosted by David and Nycci Nellis. On today's show: § The team from Residents Café and Bar, including Beverage Director Jon Arroyo, Co-Founder Farid Azouri and Bar Manage Josue Larin; § Joe Ragonese, co-founder and managing partner of D.C.'s Balos Estiatorio, serving traditional Greek cuisine. The path Joe followed to Balos is filled with success, so we've invited him in to give us the 411 on what we expect to be the same with Balos; § Eric Heidenberger is a partner with the DC Restaurant Group – places you know and love, like the Bottom Line, Madhatter, Shaw's Tavern, the 801 Restaurant and Bar, Prost, Heidaway and more -- and with more on the way! He's in to give us the 411 on the restaurant group's next moves; § Matthew Lego is the executive chef at Restaurant Leo in Annapolis. Within three months of opening, Leo received a glowing review in the Washington Post from Tom Sietsema, was listed as his top six favorite places to eat, and then landed in The Post's fall dining guide. Co-Owner Hilarey Leonard joins Chef Matt to give us the story behind that impressive jumpstart. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: § The team from Residents Café and Bar, including Beverage Director Jon Arroyo, Co-Founder Farid Azouri and Bar Manage Josue Larin; § Joe Ragonese, co-founder and managing partner of D.C.'s Balos Estiatorio, serving traditional Greek cuisine. The path Joe followed to Balos is filled with success, so we've invited him in to give us the 411 on what we expect to be the same with Balos; § Eric Heidenberger is a partner with the DC Restaurant Group – places you know and love, like the Bottom Line, Madhatter, Shaw's Tavern, the 801 Restaurant and Bar, Prost, Heidaway and more -- and with more on the way! He's in to give us the 411 on the restaurant group's next moves; § Matthew Lego is the executive chef at Restaurant Leo in Annapolis. Within three months of opening, Leo received a glowing review in the Washington Post from Tom Sietsema, was listed as his top six favorite places to eat, and then landed in The Post's fall dining guide. Co-Owner Hilarey Leonard joins Chef Matt to give us the story behind that impressive jumpstart.
Hosted by David and Nycci Nellis. On today's show: § The team from Residents Café and Bar, including Beverage Director Jon Arroyo, Co-Founder Farid Azouri and Bar Manage Josue Larin; § Joe Ragonese, co-founder and managing partner of D.C.'s Balos Estiatorio, serving traditional Greek cuisine. The path Joe followed to Balos is filled with success, so we've invited him in to give us the 411 on what we expect to be the same with Balos; § Eric Heidenberger is a partner with the DC Restaurant Group – places you know and love, like the Bottom Line, Madhatter, Shaw's Tavern, the 801 Restaurant and Bar, Prost, Heidaway and more -- and with more on the way! He's in to give us the 411 on the restaurant group's next moves; § Matthew Lego is the executive chef at Restaurant Leo in Annapolis. Within three months of opening, Leo received a glowing review in the Washington Post from Tom Sietsema, was listed as his top six favorite places to eat, and then landed in The Post's fall dining guide. Co-Owner Hilarey Leonard joins Chef Matt to give us the story behind that impressive jumpstart. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: § The team from Residents Café and Bar, including Beverage Director Jon Arroyo, Co-Founder Farid Azouri and Bar Manage Josue Larin; § Joe Ragonese, co-founder and managing partner of D.C.'s Balos Estiatorio, serving traditional Greek cuisine. The path Joe followed to Balos is filled with success, so we've invited him in to give us the 411 on what we expect to be the same with Balos; § Eric Heidenberger is a partner with the DC Restaurant Group – places you know and love, like the Bottom Line, Madhatter, Shaw's Tavern, the 801 Restaurant and Bar, Prost, Heidaway and more -- and with more on the way! He's in to give us the 411 on the restaurant group's next moves; § Matthew Lego is the executive chef at Restaurant Leo in Annapolis. Within three months of opening, Leo received a glowing review in the Washington Post from Tom Sietsema, was listed as his top six favorite places to eat, and then landed in The Post's fall dining guide. Co-Owner Hilarey Leonard joins Chef Matt to give us the story behind that impressive jumpstart.
Are you vegan? Vegan-curious? Or just likely to go out to dinner with a vegan? Tom Sietsema from the Washington Post is here to talk through the best of DC's burgeoning vegan and vegetarian dining options. Want some more DC news? Then make sure to sign up for our morning newsletter Hey DC. Interested in advertising with City Cast? Find more info HERE And we'd love to feature you on the show! Share your DC-related thoughts, hopes, and frustrations with us in a voicemail by calling 202-642-2654. Learn more about your ad choices. Visit megaphone.fm/adchoices
Johnny Spero has been cooking for pretty much his whole life, and he has been running his own restaurants since he opened Reverie in the Washington, D.C., neighborhood of Georgetown in 2018. The intimate fine-dining restaurant took its lumps over the course of the pandemic, but it was done in by a fire in August of 2022, from which nothing but memories was salvaged.Spero already had established himself as a big-name chef: When he was executive chef of José Andrés's Minibar in D.C., Washington Post critic Tom Sietsema had given the restaurant a four-star review and the local eater.com declared him “Chef of the Year.” He also competed in the Netflix show, The Final Table.Before the fire, Reverie had been granted a Michelin star.He also had another restaurant, the more casual Bar Spero inspired by the time he spent in Spain's Basque country, including a stage at the much lauded Mugaritz. But as he tried to pick up the pieces from the fire, and planned to reopen Reverie, Spero took the time to travel the world, doing collaborative pop-ups and continuing to learn how operators from around the world ran their own restaurants, sourced their food, and worked to make their own corners of globe a better place.Reverie is about to reopen — its debut is slated for late February — and Spero recently discussed what he has learned since the fire, and what his plans are for the future.Contact Bret Thorn at bret.thorn@informa.com
Tom Sietsema has spent a career eating his way through town as the Washington Post's restaurant critic. He won't tell us his secret aliases for reservations, but he is here to spill some other secrets, like why it's important to check out a restaurant bathroom, his worst D.C. dining experience, and why brunch is for suckers. Want some more DC news? Then make sure to sign up for our morning newsletter Hey DC. Interested in advertising with City Cast? Find more info HERE We're also on Twitter! Follow us at @citycast_dc. And we'd love to feature you on the show! Share your DC-related thoughts, hopes, and frustrations with us in a voicemail by calling 202-642-2654. Learn more about your ad choices. Visit megaphone.fm/adchoices
Happy Friday! On today's show, Toby is still deciding what to do for Valentine's Day while Chilli is happy a Valentine's Day tradition is coming to an end. Today we learn that Chilli was a fire marshall in college and she shares some stories from her reign. And then we have Tom Sietsema from The Washington Post to tell us the best places to dine at in DC for Valentine's Day!
In this episode, Brock talks with Tom Sietsema. Tom is a former marine who had an early interest in finance as well as M&A. We talk about his time at Columbia after his exit, why it's a great school for veterans particularly those interested in finance, and the importance of networking outside the veteran circle while at college. The finance industry has incredibly high barriers to entry and we talk through some of the best ways to tackle those. Tom is now the COO at Newbury Franklin Home Services. Tom discusses how better understanding his life priorities led him to pursue the autonomy that comes with the ETA (entrepreneurship through acquisition) space. You can follow or reach out to Tom on LinkedIn and on Twitter. Resources mentioned: FourBlock, American Corporate Partners Whether you're in the service for four years or twenty, you have learned skills, led teams, and learned what it takes to execute under pressure. While those past successes are valuable, they don't always translate to a life or career when you get your DD214. Join Tim and Brock as they break down the skills and strategies current and former military members are using to build a successful careers on the outside the service. Get a weekly episode breakdown, sneak peak of the next episode, and other resources in your inbox for free at https://scuttlebutt.substack.com/. Follow along with us. • Tim: @Mccaurthor, Youtube • Brock: @BrockHBriggs • Instagram: Scuttlebutt_Podcast • Send us an email: scuttlebuttpod1@gmail.com
Need an idea for a great meal? Recommendation for a spectacular restaurant? Check out my conversation with Washington post food critic Tom Sietsema. https://terryvirts.com/ Twitter: @AstroTerry Instagram: astro_terry
Chef Shota Nakajima is our special guest Top Chef Season 18 - Portland Follow Chef Shota Nakajima on Instagram @chefshota Top Chef - Tune in Thursdays at 8/7 central! bravotv.com/top-chef On Instagram @bravotopchef From a story by Tom Sietsema of The Washington Post - The Search for America's Best Food Cities: Portland, Oregon Imagine a city where no one honks their horn and drivers pause mid-block to assure pedestrians safe passage from one sidewalk to another. Picture an urban landscape painted in rivers, forests and mountains — Frontierland as if created by Alice Waters. Envision a part of the world where waiters write “Albion” before “strawberries” on a chalkboard menu to flag a local treat, taxi drivers tag the restaurant you're going to when you simply say the address (“Pok Pok!”), breakfast and brunch are practically civic duties, an entire bookstore is devoted to matters of home and garden, and some of the Thai cooking rivals Chiang Mai's raciest. Welcome to Portland, as in Oregon, the land of milk and honey — also coffee, tea, beer, wine, game, berries, crab, salmon, ice cream in flavors lifted from food trucks and olive oil that chefs compare favorably to Italy's liquid gold. Dubbed Stumptown, a nickname acquired in the mid-19th century when logging outpaced the full clearing of trees, Portland is one of America's best food cities. It is also the home base for Season 18 of Top Chef. It is were we find our very special guest, Shota Nakajima. He is the Chef & Owner of Chef/Owner, Taku. Born in Japan and raised in Seattle, Shota Nakajima began his culinary journey at age 16 working for a highly acclaimed sushi restaurant. At age 18 he moved to Osaka, Japan to learn the art of Japanese cuisine from Michelin Star rated Chef Ya-sa-hiko Sakamoto, an experience that greatly changed Shota's perspective on hospitality, cooking and his approach to food. Developing his own meticulous and imaginative culinary detail, and a stringent demand for high-quality, Shota set out to expand Japanese cuisine in the United States by bringing a fresh perspective on approachable Japanese comfort food through his two restaurants, Taku and Adana. A James Beard Award semi-finalist for three years running, Shota seizes every opportunity to get outside and forage or fish, taking advantage of the abundance of wild goods in Washington's mountains and waters. Top Chef is broadcast on Bravo TV on Thursdays at 8/7 Central There's a new batch of 15 extremely talented Executive Chefs and restaurant owners on Top Chef this season, representing a cross section of kitchens and food from around the country! Catch the action as these talented chefs vie for the coveted title of Top Chef - bringing their unique skillsets, diversity of cuisines and gamut of flavors to the Top Chef Kitchen in Portland! With Portland as a picturesque backdrop and culinary inspiration, the chefs compete in a variety of challenges including celebrating PDX's Pan-African cuisine to feeding hundreds of frontline workers - - - AND crabbing on the Oregon Coast in a tribute to culinary icon and Oregonian James Beard! Tune in Thursdays at 8/7 central! bravotv.com/top-chef On Instagram @bravotopchef Chef Shota Nakajima is our special guest from Top Chef Season 18 - Portland Follow Chef Shota Nakajima on Instagram at @chefshota
2020 Cookbook Year In Review with Becky Krystal Staff Writer for Voraciously at Washington Post FoodPhoto credit- Tom McCorkle for The Washington Post; styling by Marie Ostrosky for The Washington Post. Intro: Welcome to the number one cookbook podcast, Cookery by the book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors,Becky Krystal: I'm Becky Krystal, I'm a staff writer for Voraciously at Washington Post Food.Suzy Chase: So Becky it's been a year since we last chatted about cookbooks. And I swear, it feels like it's been 10 years.Becky Krystal: Yes!! I was going to say that, it doesn't feel like normal time.Suzy Chase: It doesn't! How has your year been?Becky Krystal: It's been interesting like everyone else's. Our office closed very early on, actually probably before a lot of other offices so we lost access to our food lab and our kitchen and everything else all of our thousands of cookbooks in mid-March and I've been home ever since cooking in my own kitchen testing in my own kitchen. We've had lots of logistical challenges with regard to photo shoots and I was sending and driving cookies around to everyone for our holiday package and for about six months, I had my three and a half year old home with me. So it's been a year - 21.Suzy Chase: What is one of the hardest things you had to conquer cooking in your own kitchen this year? It'll make us all feel better to hear it.Becky Krystal: I think just figuring out well there's a lot, I guess, but figuring out where to put everything actually has been really challenging because I was testing recipe and I recipes and I also have my own cooking supplies. I have the food I was cooking for my family. You know, sometimes I'd have meat marinating for work and other dishes in various states of preparation and my refrigerator and my freezer were just overflowing and I knew I was going to be doing a lot of baking for cookies so I bought 50 pound bags of flour so I have these massive industrial size buckets of flour, basically still sitting in my dining room. So, uh, space is a pretty big challenge, actually.Suzy Chase: You and the Voraciously team put together your favorite cookbooks of 2020. Can you read us the intro to the article?Becky Krystal: Sure. Like all of you, we’ve been at home for most of 2020, cooking more meals in our own kitchens than we ever expected to. Many of us have turned to familiar ingredients and recipes time and time again, when we just needed to get dinner on the table or couldn’t run out to the store. Thankfully, we’ve also had cookbooks to help us get out of the rut. They introduced us to new dishes, new people and new ways to “go somewhere” without actually leaving our homes. Great cookbooks do a lot of things. They inspire us. They make us think. In 2020, our favorite books were tasty and timely, providing us with satisfying meals and food for thought about underrepresented voices and cuisines, how to make do with what you have, and more. We think you’ll find these 12 cookbooks, each selected by a staffer, just as inspiring this year — and beyond.Suzy Chase: So each cookbook was handpicked by a staff member, which I love. And you can read the whole piece over on Voraciously.com. Could you take us through the process of putting this article together this year? What was the criteria you had to work with and who was included in this?Becky Krystal: Yeah, obviously it was a pretty different year this year. Usually we're in our office and we are getting cookbooks so many in hard copies that, I mean, we're literally tripping over them. So we had to obviously shift that because there's only so much we can pile up in our own houses. So we got as many digital copies as we could. We requested hard copies when we wanted to. And it was just, I mean, we had like a Dropbox file with tons and tons of cookbooks. Basically we asked whoever sent us, can you just send us a digital copy? So all year we were looking at cookbooks, we were cooking out of them. Um, my colleagues Ann Maloney and Joe Yonan, as well as myself, would sometimes feature recipes in our columns over the year and that sort of helped us get a jumpstart on what books we were most interested in. It was just a lot of looking over books. And we had a bunch of meetings where we talked about them and what caught our eye. And we were recommending books to each other and dishes to each other. And then we just sort of looked at our most promising ones and what really spoke to us and what we made dishes out of that we liked and was sort of representative of the diversity of what was out there. And that was kind of how we came around to our list.Suzy Chase: I found it was so hard to cook out of the digital copies this year.Becky Krystal: It's really hard to get as good of a feel for a book in a PDF, which is why when we found one that we thought was especially promising, we would go ahead and ask for a copy. I mean, I still don't really like propping my Kendall or my laptop or my phone up in the kitchen to cook with. So it was really nice when I did have books that I could either cook out of, or I even take my cookbooks down to my printer and scan the recipe and then just have the sheet in front of me. So yeah, it is different both in a tactile sense and just like almost emotional sense to not have tons of books in front of you.Suzy Chase: With the pandemic and some cookbooks being postponed or some canceled all together were you able to spot any cookbook trends this year?Becky Krystal: I think once we start talking about some of these books this'll get into it, but you know, there has been more, I think, of an emphasis and interest on spotlighting cuisines and voices we might not have heard about, or as much about things that have not received the attention they obviously deserve in the publishing industry and even in food media. So we get into all the different African cuisines and In Bibi's Kitchen and obviously even the Russian cuisine and Beyond The North Wind and Korean food in My Korea so I think that's really refreshing. There was still a lot of obviously chef driven books, but like some of those books I just talked about, there's also more, I think of an interest in regular people cooking, right? You know the recipes coming from the Bibi's, the recipes coming from the home cooks in Russia, that's obviously appealing to a lot of home cooks who maybe are intimidated or even put off by these really chefy books. Pie. There was a lot of pie this year, which I think is just wonderful. I love that. So that obviously jumped out to me and bread too, especially sourdough, you know, there were books, I think that were already in the works that just happened to coincide with this uptick of people doing sourdough for the first time myself included. Um, so we had New world Sourdough by Brian Ford. We had Living Bread by Daniel Leader and Lauren Chattman. So I think those are the things that jump out at me in terms of what we could sort of spot this year.Suzy Chase: Okay. So we're going to chat about five of the cookbooks on your list. First off is your personal pick One Tin Bakes by Edd Kimber. What drew you to this cookbook?Becky Krystal: Well, it's baking book and I am a passionate baker. It's definitely my strongest suit. I love the idea that as the title says, everything is made in a 9 by 13 pan, which is not the most glamorous pan it's, you know, the brownies and the blondies and in England, they talk about the tray bakes and stuff, homier things but Edd just had so many different ideas for how to use this one piece of equipment that is inexpensive and really versatile. I mean, I looked through and I wanted to make almost everything in there, which is always a good sign. And I felt like I could, the recipes are really approachable and extremely well-written, which I think is not always the case in cookbooks. And it's not the like sexiest thing to talk about, but a well-written recipe is just absolutely priceless and it's a beautiful book to look at Edd shot all the pictures so it really draws you in. And I just, I think it's lovely. It's not huge, which I also like, because I can feel overwhelmed when I sit down with a book that's like 200 recipes, but there are 70 and you think I could make a lot of these and everything I've made has turned out really great so far.Suzy Chase: Well, baking is not my strong suit. So I loved this cookbook because it seemed super accessible. It wasn't intimidating for me at all.Becky Krystal: Yeah, no, that's, that's definitely true. I mean, they're really, really easy kind of one bowl, couple of ingredient recipes. There are ones that if you feel confident in your skills, you can tackle those. You know, there are a couple of rolled cakes or the layer cakes that sort of stand on their side. So there's a spectrum, but most of it is really approachable even for, I would say beginning bakers really.Suzy Chase: It's funny cause we were talking about the term tin and I said, you know, here in the U.S. we say the word pan and he told me the story about how he actually pitched the title one pan bakes to the publisher. And they were like, um, no, the word pan does not sound nice in the title.Becky Krystal: Yeah. Well, it's also like, it sounds a little more savory almost, you know, there's a lot of talk here people love one pan meals and stuff like that so probably if I heard that, I guess even if you said one pan bakes, but there's something more lyrical about one tin bakes. I agree.Suzy Chase: And I made my very first Dutch Baby out of this cookbook. Did you make the Dutch Baby?Becky Krystal: I did. I actually highlighted it in my regular recipe column a couple of months ago. And it was super popular. I mean, it actually is one of our most popular baking recipes of the year. It's great. I did it with berries. I even tried it with apples. It's so fun and so easy. I thought it was such a delightful recipe.Suzy Chase: I'm going to make that on Christmas morning because it's so easy and it's kind of a showstopper.Becky Krystal: Yeah. You got to get the picture right after it gets out of the oven because it does tend to start to like collapse a little bit. So get your Instagram picture right when you pull it out.Suzy Chase: That's a really good tip now too In Bibi's Kitchen by Hawa Hassan with Julia Turshen. So I think this book is a real gem of 2020, because it fills the void in the cookbook market for African cookbooks. So who chose this cookbook on your staff and why did they choose it?Becky Krystal: Yeah, this was the pick of my colleague Olga Massov who's an assignment editor with us. She is a cookbook author and co-author in her own right so she knows a good cookbook once she sees one. I mean, she just raved about this book. It's an extremely practical book because that's the type of cooking that these women do. It's a lot of pantry ingredients. It's not very long ingredient lists. There aren't a lot of expensive ingredients because often these are people just cooking at home. And even in some parts of the world where these women are from or where they live, they can't access certain ingredients. Even in some places, meat is a rarity. So it's approachable also. I mean, I keep using that word, but it's true. Obviously also with the Black Lives Matter movement, it was incredibly timely to showcase these women who are in Africa or who have immigrated to other places. It was very human, right? Cause each chapter highlighting each of the eight countries has interviews with the women. It's not like, you know, one of these glossy lifestyle books, it teaches you about the cultures. Each intro also includes facts about the countries like their economy and the religion and language geography, stuff like that. It doesn't feel clinical though. It feels like you're just learning something. And it also fights this misunderstanding that African food is all the same. It gets lumped together a lot. And there are obviously differences and each of these countries deserves to be looked at on its own as opposed to, I mean, a massive continent, right? I mean, you would never dream of saying, Oh, European food, but that's what happens with African food.Suzy Chase: Totally. That was my biggest takeaway. Just the diversity of the food on the continent. And it's not a country. Like people think it's a country. It's not.Becky Krystal: I mean, how many more people are in Africa then all the other countries and other places combined I mean, it's unfortunate that it gets lumped together. And I think we all need to do better about making sure we highlight these different cultures and recipesSuzy Chase: Now to My Korea by Hooni Kim.Becky Krystal: Yeah. My Korea was actually the pick of our restaurant critic, Tom Sietsema. It's funny because Tom loves doing stuff like this because he is always, well, I was going to say dining out, he's doing mostly takeout these days. So he loves being able to dive into a book that he can cook at home. And he went shopping at H Mart and got ingredients. And he loved the fact that this is such a great book for people to get a better idea of Korean food. You know, it's not quite the same as Africa, but a lot of us, we think, okay, Korean barbecue, maybe some kimchi, whatever. And there's so much more to this cuisine. And it's just a beautiful book to, you know, Tom, it's a very visceral book. When you look at the photos, there are lots of little things you can start adding to your pantry to add flavors like, you know, the goguchang and the chili flakes and dried anchovies. And a lot of this frankly, is very appealing to me right now in this winter weather, you know, he's got stews and short ribs and dashi. I actually talked to him when I, we ran his bulgogi recipe in conjunction with the story and he said, I wanted to write a book to introduce people to Korean food and I think he succeeded incredibly well.Suzy Chase: I had him on the podcast in late April when we were like the epicenter of the pandemic. And it was a really hard time for him, but he was so smart because he pivoted with his two restaurants to do meal kits and my family and I have gotten his meal kit about almost every week. It has gotten us through this pandemic. It's so good and it's so much food!Becky Krystal: It's also really smart because especially now when so many of us are not doing a lot of grocery shopping, not everything is going to be available when you take your one little trip to the grocery store so if he's helping people get access to these ingredients and dishes, they might not otherwise be able to do in their streamlined kind of shopping then yeah that's a really great idea.Suzy Chase: This is my favorite kind of cookbook because it tells his personal story and then weaves in the recipes.Becky Krystal: Yeah, no, that's really refreshing. I mean, if you want someone to commit to reading and cooking out of your cookbook, I think there has to be some kind of relationship with the reader. I think at least I personally enjoy that voice of the author and learning something about them and why this matters to them. I think it makes you want to invest in it more too.Suzy Chase: We love Hooni.Becky Krystal: Yeah. He's, he's great. I learned a lot from him just inspeaking to him, you know, about his, his recipes.Suzy Chase: Totally, I had him on again in September because I wanted to get an update and he's just so wonderful to chat with.Becky Krystal: Yea he is.Suzy Chase: So next is Beyond The North Wind by Darra Goldstein.Speaker 2: Yeah. This was the pick of Tim Carman who's one of my fellow staff writers. It's such a beautiful book to look at and to read. And like I said, there is a lot that I think people don't know about Russian cuisine and like some of the other books too, the recipes often don't have a ton of ingredients they're usually pretty accessible. You know, not a ton of us around here have access to buckthorn, which is like one of her favorite things to call for but she makes a point of saying like, okay, if you don't have like the horseradish leaves or currant leaves it'll be okay. And one of the things Tim pointed out and something that she sort of alludes to in the book is that, you know, how long, like Rene Redzepi has been teaching everyone about fermenting and foraging and stuff and that sort of caught our attention. People in these places in Russia have been doing stuff like this for a long time, fermenting things and kombucha and all this stuff and I think that's probably not something many people know about and you know, it's just the classic making do with what you have nd that's what these people have been doing for hundreds of years, especially in these places that are very far North.Suzy Chase: My two takeaways from this cookbook, um, were Russians love the taste of sour and they also love honey. I made her honey cake.Becky Krystal: Yeah. Honey cake is also think maybe having a little bit of a moment, you know, there was the Baking At The 20th Century Cafe book, which also had like a really famous honey cake recipe. I mean, I think that's incredibly timely. They've been doing honey using honey for, you know, hundreds of years. And, and I get questions from readers who don't want to use refined sugar and I feel like I should just refer them to a lot of the recipes in here because before they had access to the beet sugar and stuff, they were cooking with honey and it's trendy for some people, but not for these people who it's their tradition.Suzy Chase: This cookbook is almost like a trip to Russia. Her photos are extraordinary.Becky Krystal: Yeah. Actually I was reading it last night and it was called and I was under my blankets and I felt like this feels very appropriate and I could almost see, you know, the Northern lights and the snow. And you know, it's the same with My Korea also and In Bibi's Kitchen, I mean the photography itself also is really important to setting the mood and helping you feel like you're really going somewhereSuzy Chase: The last cookbook we're going to chat about as Modern Comfort Food. I mean, God love Ina for pushing up this publication of the cookbooks so we could all have it mid pandemic.Becky Krystal: So Modern Comfort Food was the pick of Mary Beth Albright, who is our food video guru. And I mean, it's delivers on what it promises, right? It's nothing in the right way. It's nothing that you're like, Oh, I've never heard of that. Right. I mean, she says, she likes to find the things that appeal to us and puts her twist on them. So yeah, tomato soup and grilled cheese. She's got a shrimp and linguine fra diavolo. She uses that same spicy sauce to do the spaghetti squash bake, which I've really been wanting to do since I have one from my farm box, it's friendly and it's not intimidating. And I think for those people who are turned off by extremely novel things or people who are just devotees of Ina, they're not going to be disappointed in this book.Suzy Chase: She's just so real. Like in the cookbook, she wrote about the evolution of a recipe with her Boston Cream Pie that she'd been trying to perfect for years. And I was like, you know, she didn't have to tell us that she's been like struggling to perfect this for years. So I was so thrilled to read that story, how she was chatting with Christina Tosi and she suggested something like a syrupy glaze that you brush on the cake to give it lots of flavor and it also keeps it moist. And so I love that story and how real Ina is.Becky Krystal: Yeah. I mean, we've all been there. Like, there's just this thing that's bugging us and we're trying to master a recipe. And so yeah, I found that very relatable and I found the idea of an orange scented cake and pastry cream in Boston Cream Pie, just, I mean, yeah, 10 out of 10 we'll eat.Suzy Chase: So I had on Trent Pheifer and he has his Instagram and blog called Store Bought Is Fine and he's cooking his way through all of Ina's recipes. Are you familiar with him?Becky Krystal: I am not actually. I think I need to, I know but yeah, it's like he's pulling a Julie & Julia thing, but with Ina which sounds really fun.Suzy Chase: Exactly. Oh my gosh, you have to follow him on Instagram. He's amazing. And he was so much fun to talk with. So what are you looking forward to eating in the new year and what cookbooks are you looking forward to in 2021?Becky Krystal: I am looking forward to eating anything that I don't cook. Um, I've been doing, you know, we've been doing takeout, but, uh, I definitely miss eating what my colleagues make for me. Um, I sometimes will get things that they drop off or if I take home from a photo shoot, but I definitely miss that. And yeah, sitting in a restaurant meal, definitely. Cookbooks. Obviously my list is a little baking heavy because I love baking. Uh, so the things that jump out to me there, Roxanna Jullapat who contributed one of the cookies to our holiday cookie issues has a book called Mother Grains coming out. A lot of whole grains. We previewed a recipe from there, with Linzer cookies that are made with corn flour and we're really excited about that one. The Cookie Bible by Rose Levy Beranbaum, who I know you've talked to I think. I mean, of course that's going to be good. Zoë Bakes Cakes by Zoë François who is someone who I absolutely adore. She's great on Instagram and I swear by her. Artisan Bread In Five Minutes A Day that she's done with Jeffrey Hertzberg, To Asia With Love by Hetty McKinnon, who also contributed a cookie to our package. She's great. I mean, she's one of those people who also seems to be always churning out books and recipes, and they're all interesting I mean, I just, and people are always making her recipes. I'm really excited about that one. Life Is What You Bake It by Vallery Lomas who is also really fun baker and she was a previous winner of The Great American Baking Show. Got a shout out to Dorie Greenspan who I know, and also just absolutely adore Baking With Dorie Sweet Salty & Simple, sort of more on the savory side. Julia Turshen who we talked about with In Bibi's Kitchen and she has a book coming out Simply Julia 110 Easy Recipes For Healthy Comfort Food. And then one of my other favorite people, Patty Jinich has another book coming out, Patty Jinich Treasures Of The Mexican Table Classic Recipes Local Secrets. I think that also has the potential to do a lot of what we've talked about with these other books in terms of introducing people to different ideas and sort of more home cooking. So those are some of the things I'm really jazzed about for 2021.Suzy Chase: For me, in 2021, I'm looking forward to eating a chef cooked meal inside a restaurant, not on the street or take out and I'm eagerly awaiting Water, Wood, and Wild Things, Learning Craft and Cultivation in a Japanese Mountain town by Hannah Kirshner. I can not wait for that. So head on over to Voraciously.com to check out all 12 of their favorite cookbooks of 2020, and thanks so much, Becky for coming on Cookery by the Book podcast.Becky Krystal: Thanks Suzy. Let's do it again next year!Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.
The next presidential debate has been thrown into turmoil. After the Commission on Presidential Debates decided it will hold a virtual debate, President Trump said he would not be participating. Instead his campaign said he will hold a rally and Biden's camp will hold a town hall. While the president continues to recover from COVID-19, he says he is ready to get back out there. Ginger Gibson, deputy Washington digital editor at NBC News, joins us for this and new polls and stimulus talk. Next, to survive the pandemic, the restaurant industry has had to adjust and reinvent itself. While many can't wait to get back into a buzzing restaurant, the reality is that it might still be far off. So restaurants are focusing on outdoor patio dining, takeout options, keeping menus smaller, and being creative in how to retain their customer base. At least 100,000 restaurants have closed in the past six months and the industry is on track to lose $240 billion. Tom Sietsema, food critic at the Washington Post, joins us for how restaurants are changing with the pandemic. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
To survive the pandemic, the restaurant industry has had to adjust and reinvent itself. While many can’t wait to get back into a buzzing restaurant, the reality is that it might still be far off. So restaurants are focusing on outdoor patio dining, takeout options, keeping menus smaller, and being creative in how to retain their customer base. At least 100,000 restaurants have closed in the past six months and the industry is on track to lose $240 billion. Tom Sietsema, food critic at the Washington Post, joins us for how restaurants are changing with the pandemic. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Many physical stores are closed during the pandemic, and people are generally avoiding contact with others. That means more online shopping — and more packaging. Boma Brown West of the Environmental Defense Fund says now is an opportunity for online retailers to be more transparent about how their products are made. Also, takeout orders are up for restaurants, which leads to an excess of plastic containers at home. Food critic Tom Sietsema ordered takeout for about 10 meals per week, and he saved all the packaging for three weeks. He says it filled two recycling bins that could hold up to 100 gallons. Shocked, he found strategies for reducing his food packaging footprint.
Merriam-Webster's Word of the Day for July 12, 2020 is: frisson • free-SAWN • noun : a brief moment of emotional excitement : shudder, thrill Examples: "There's that frisson of excitement when we get the text or the ring notifying us when dinner has arrived at our doorstep." — Tom Sietsema, The Washington Post, 10 Apr. 2020 "Will the Oscars be forced to make peace with Netflix and its ilk? Is moviegoing fated to become a quaint, niche pursuit, or one that involves a grave risk? I don't think I'm the only cinephile experiencing a frisson of dread." — A. O. Scott, The New York Times, 22 May 2020 Did you know? "I feel a shiver that's not from the cold as the band and the crowd go charging through the final notes.... That frisson, that exultant moment...." That's how writer Robert W. Stock characterized the culmination of a big piece at a concert in 1982. His use of the word shiver is apt given that frisson comes from the French word for "shiver." Frisson traces to Old French friçon, which in turn derives from frictio, Latin for "friction." What does friction—normally a heat generator—have to do with thrills and chills? Nothing, actually. The association came about because frictio (which derives from Latin fricare, meaning "to rub") was once mistakenly taken to be a derivative of frigēre, which means "to be cold."
Reed Albergotti on how Nest, designed to keep intruders out, allowed access to hackers. Will Hobson on the ousting of the women’s basketball coach at UNC-Chapel Hill. And food critic Tom Sietsema with a proportional plea.
This week we wig out, literally, with Tom Sietsema, restaurant citic for The Washington Post, hashing out critiquing in the #MeToo era, getting creative with aliases, and retiring his quill and ink for good. Tom, gets some sage advice from kitchen confidant Julia Child, Mathew reminisces over his origins at the SF Chronicle with Michael Bauer, and Eddie blushes red over his negroni.
Si vous êtes récemment allé.e.s dans un restaurant assez fréquenté, vous avez dû le remarquer, on ne s’entend plus. C'est normal, c'est convivial, nous direz-vous; au restaurant, on parle. Mais comment expliquer le brouhaha ambiant, la musique qui hurle, l’impression de partager sa conversation avec son voisin de table ? Et surtout, comment tout ce brouhaha influence-t-il notre appréciation du repas qui nous est servi ?Dans ce quatrième épisode de Plan Culinaire, on a voulu comprendre pourquoi de plus en plus de restaurants étaient bruyants. Et ce que ça faisait à nos oreilles et à notre goût. On est donc allées interroger des clients, des restaurateurs, une acousticienne et un professeur en psychologie expérimentale. Car sommes-nous vraiment obligé.e.s de subir le bruit au restaurant ? Il semblerait que non, certains suggèrent même de se servir de celui-ci pour rendre notre expérience au restaurant plus agréable.Mais, on l’avoue, même si on se plaint souvent du bruit au restaurant, parfois la qualité de ce que l’on a dans l’assiette, la convivialité, nous fait revenir.Vous aussi vous trouvez les restaurants trop bruyants ? Continuez-vous d’y aller malgré tout ? Et surtout, pourquoi ? On attend vos histoires et vos bonnes adresses (pas trop bruyantes) sur la page Facebook de Plan Culinaire, sur notre compte Instagram ou sur notre compte Twitter. Vous pouvez vous abonner à Plan Culinaire sur Apple Podcasts, sur votre appli préférée grâce à notre flux, sur Google podcasts, sur Soundcloud, YouTube, sur Deezer, sur Stitcher…Ressources citées dans l’épisodeL’article du New York Magazine sur le «Great Noise Boom».L’échelle du bruit de Tom Sietsema, le critique gastronomique du Washington Post.L’étude du Zagat.Le guide Resto Quiet: pour que gastronomique rime avec acoustique.L’article du New York Times qui publie la playlist de Ryuichi Sakamato au restaurant Kajitsu à New York. See acast.com/privacy for privacy and opt-out information.
Musician, biologist and legal assistant are a few of the hats Danny Lee tried on before finding his perfect toque as Chef and Owner of Mandu, a traditional Korean restaurant in Washington, DC. No stranger to the restaurant business, Lee's mother, Yesoon Lee, also chef at Mandu, owned a sandwich shop in Old Town Alexandria, VA in the 1980s, and in the late ‘90s, a Charlie Chiang Kwai takeaway store at Reagan National Airport. It was at Charlie Chiang Kwai that Lee learned the basics of running a food establishment. He cemented his restaurant knowledge at Oceanaire, where he worked under Chef Rob Klink who trained him both on the managerial and culinary side of the food business. In 2006, Lee and his mother decided to open their own restaurant, one that played to their strengths and represented their culinary traditions and culture. They opened Mandu's first location near Dupont Circle in November 2006 and five years later, the second one in DC's Mount Vernon Triangle neighborhood. Mandu has won “Best Korean” in the Washington City Paper annually since 2010 in addition to being featured in several local and national publications. Mandu was also recognized as a recommended restaurant in the Michelin Guide's premier Washington, DC issue in 2016 and again in 2017. In the Fall of 2016, Lee and his mother were invited to London to showcase a Korean tasting menu for a two week Mandu residency at Carousel Restaurant. In 2017, Lee started a new restaurant group with Andrew Kim and Chef Scott Drewno, called The Fried Rice Collective. The group's first restaurant, CHIKO, opened in July of 2017 on Barrack's Row in Washington, DC. CHIKO serves modern Chinese and Korean cuisine in a fun and casual environment. CHIKO immediately garnered local and national interest upon opening, including being named one of Washingtonian Magazine's Best New Restaurants of 2017 with a three star rating. The Washington Post also featured CHIKO in their 2017 Fall Dining Guide as one of the top ten restaurants in the city with the Post's food critic, Tom Sietsema, giving CHIKO a rating of three stars. In 2018, CHIKO was a semi-finalist for Best New Restaurant in the country by the James Beard Award Foundation. Lee has been featured in several national and local publications, such as the Wall Street Journal, Men's Health, Lucky Peach, Washington Post, Washingtonian, and many more. IN this episode, we talk about his path to success. Enjoy! EPISODE 27: Welcome to Season 2 of The Chef Rock Xperiment. SUBSCRIBE TO THE CHEF ROCK XPERIMENT! http://rocksolidfood.com/shiftdrink (Watch the trailer for the upcoming visual, Shift Drink at rocksolidfood.com/shiftdrink) HOW BEST TO CONNECT WITH CHEF DANNY LEE: http://www.chikodc.com https://www.instagram.com/dannyleedc (Instagram) http://chikodc.com/media (ChiKo and The Fried Rice Collective Media)
Tom Sietsema has been Food Critic at the Washington Post since 2000, and now, four Presidential administrations. He dishes on dining in the nation's capital, where to eat next, restaurant neighborhoods to check out, and the role of the critic. With a pedigree earned in some of the nation's most renowned restaurants (e.g., TAO, Tavern on the Green, La Cote Basque, Quilted Giraffe, Veritas) Chef Sam Hazen oversees the many fish house for BR Guest Hospitality from sourcing to menu planning.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/).
Platty and the Admiral are shocked to discover that New York City ranks 8th on a recent list of the top ten food cities in America. They attempt to get to the bottom of our fair city's precipitous decline, joined by Washington Post food critic Tom Sietsema (who happens to be the author of the aforementioned list).
There is a shortage of line cooks in this country. Is it because new culinary graduates want to be instant Top Chefs? Are they unwilling to earn their bones on the line, hoping to skip ahead to celebrity status? Or has the explosion of food culture caused the shortage by the very nature of its popularity? Maybe it's as simple as being 22 and not wanting to spend your formative years cooking in a small town when you might make a name for yourself in New York? This week I talk with Chef Ian Boden about this very thing. From his 26-seat, 400 square foot restaurant, The Shack, in the heart of Staunton, Virginia, Chef Boden is creating some of the most tasty, creative food I've had in years. On first glance you'd think such a small space would create more problems than opportunities but Ian sees only freedom. Freedom to be the kind of chef he wants to be and the freedom to create the sorts of dishes he wants to make. And he's able to do it with limited staff only four days a week. Dinner only. The Shack just celebrated its 2nd anniversary and thankfully shows no signs of slowing down anytime soon. In fact, four of his dishes made my "Best of 2015" list. Early on the restaurant earned accolades from the likes of Esquire writer Josh Ozersky and Washington Post food critic Tom Sietsema. But as anyone who's worked in the food industry knows there's no such thing as overnight success. Ian has been at this a long time starting as an apprentice under French Chef Marc Fusilier at Chez Marc in Manassas, himself a Maitre Cuisiniers de France (M.C.F.), the prestigious organization of Master Chefs of France. After culinary school he cooked in New York and while still in his 20's opened Staunton Grocery and five years later was selected as chef of Charlottesville's Glass Haus Kitchen. All of these experiences taught him to be a good chef you have to be present. Focusing on your guests rather than on accolades, celebrity, and hype. Not running an empire from an office with a clipboard, but in the kitchen every night, getting excited about whatever seasonal ingredient you have in front of you and continually perfecting, tweaking, and trying new things. What I love about the way he cooks is an ingredient on the menu on Wednesday will be in a totally new form by Saturday. So eating at The Shack is always an adventure. It's progression. And it's always delicious. In this episode we talk about his improvisational style of cooking and why having restrictions and specific parameters actually helps you to be more creative. What is schmaltz? What is redneck caviar? What's the difference between molecular gastronomy, "fussy" French cuisine, and what I like to call "tweezer food"? You'll find out. We go down many culinary rabbit holes in this episode so make a pot of coffee and settle in. This is good stuff people. As I drove home from Staunton I couldn't help thinking about a scene in "The Gambler". Mark Wahlberg is compulsive and in trouble when he approaches John Goodman for a loan. John explains when you are in debt to someone else, when you are working toward someone ELSE'S dream, you're not operating from The Position of Fuck You. And that is the highest goal a human can achieve. To be beholden to no one. To only be driving toward your own happiness, your own peace, and to not owe anybody anything. It's a great scene. You should watch it. And in my opinion, Chef Ian Boden is most definitely operating from The Position of Fuck You. A good place to be. This was recorded the day before Snowstorm Jonas hit and a few times folks came in with questions and snow preparations. I thought about editing them out then figured what the hell. I want my listeners to know what happens day-to-day in a restaurant. This is it guys. You wear many hats. Even during a scheduled interview... SHOW NOTES - Links to items discussed within the episode: Josh Ozersky writes about The Shack in Esquire mazazine Tom Sietsema write about The Shack in the Washington Post Chefs With Issues - an important project on the mental health of folks in the industry by food writer Kat Kinsman The Problems with Food Media that Nobody Wants to Talk About - an important article by First We Feast Francis Dunnery - my musical hero. He saved my life. Literally. "We walk like flowers towards the sun to know ourselves...." Stay to the end of the song for some guitar MAGIC. Just unreal. Aaron Silverman of Rose's Luxury gives a Ted Talk. And it's awesome. The Spice Diva J.Q. Dickinson Salt Works The Flavor Bible by Karen Page and Andrew Dornenburg The Taste of Country Cooking by Edna Lewis This episode is sponsored by In A Flash Laser Engraving.
Food Writer C. Simon Davidson's passion for food began young, ordering an extra appetizer at dinner when the rest of the family was ordering dessert. His website, The Charlottesville 29, is a hall of fame of sorts for restaurants in our area. Named after the road slicing through our community, it names the top 29 restaurants in our area - an impossible task given the circumstances, and one Simon is happy to tackle. In this discussion we talk about the challenges and rewards of being a food writer in Charlottesville, and the changes and growing pains the food writing industry is encountering because of the explosion of interest in recent years. An engaging discussion for anyone who loves restaurants! What do famous restaurant reviewers like Tom Sietsema do to ensure chefs don't recognize them? How does Simon's "Five Finds on Friday" column promote community and conversations around food in Charlottesville? How did a lawyer find a passion for food and turn it into a rewarding side career as a food writer? What's the reasoning behind Simon's belief that "...a rising tide lifts all boats?" Is a favorite restaurant in town about to close? And may have closed by the time this airs? Listen now to find out! Food Writing Discussed During the Episode: A Moveable Feast - Ernest Hemingway eats his way through Paris. A food writing classic. Chicken of the Trees by Mike Sula - Award-winning piece about why eating the urban squirrel makes perfect sense. Consider the Food Writer by Josh Ozersky - Was MFK Fischer a hack? Does food writing need to undergo a major shift? You decide. Food for the Thoughtless - one of my favorite food writers, Michael Procopio How Food Journalism Got as Stale as Day-Old Bread - Chef Marc Vetri of Philadelphia's Vetri, Osteria, and numerous other restaurants laments the state of food writing. On Food Writing - A Response to Marc Vetri by C. Simon Davidson - Charlottesville food writer and star of Episode 7 responds, wondering if the state of food writing is as bad as all that. Great read! Plated Stories - Jamie Schler and Ilva Beretta create gorgeous words and photographs that revolve around a single theme. Remembrance of Things Lost - Is recording every minute of our lives on a device affecting the way we remember things? Walter Kirn thinks so. Thought-provoking and timely. The Soul of a Chef - The one that started it all for me. I read this book and thought, "I could do that." Michael Ruhlman presents three stories, about Chef Thomas Keller, Chef Michael Symon, and his own journey through cooking school. A fascinating look behind the scenes. Ruhlman is the most talented food writer working today. The Extraordinary Science of Addictive Junk Food by Michael Moss - Why Cheetos rock. Hard. The Fantastic Mr. Fox by Rachel Khong - The life and times of Chef Jeremy Fox. Published in Lucky Peach, my personal favorite food publication. Up at the Old Hotel - If there's one writer in this world I dream of being, it's Joseph Mitchell. His collection of essays from his 50+ years at The New Yorker is stunning. And his food pieces bring to life a time long past. They never fail to amaze me. Read them. This episode is sponsored by In A Flash Laser.
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