Podcasts about vinegar hill house

A perfectly roasted chicken, sticky buns laden with sweet delicious caramel, and succulent seafood in a sauce that's 'off the hook' - find out why Guy, Bobby, Duff and others say these dishes and more are Simply Irresistible.Bobby Flay takes us to Boston, MA for sticky bunsCat Cora loves the spicy sweet potato fries from Beano's Cabin Adam Gertler can't resist the grilled cheese with short ribs Duff Goldman heads to New York City for toro tartare Chris Cosentino is all about the boudin sausage in New Orleans Alex Guarnaschelli can't resist the whole roasted chicken from Craigie On Main Frank Bruni indulges at the Vinegar Hill House in Brooklyn, NY Guy Fieri goes big with the crab cioppino from Duarte's Tavern Hungry for more Food Network? Go to discoveryplus.com/bestthing to start your free trial today. Terms apply.

Host Celeste Rogers, Chopped Winner, international chef and dynamic TV personality, and our local expert, restaurant entrepreneur, sommelier, author, and designer AndréHueston Mack, chat with the winning chef of NGAC/Brooklyn, Johann Cottier, executive chef at Red Hook Tavern. You’ll hear about Cottier’s origin story, Lyon experience, and the mentors who helped develop his style of cooking. Cottier also lifts the veil on the reality of running a restaurant during the pandemic and describes his favorite dining establishments in BKLN, including his go to pizza place (see if it’s yours as well). Celeste and Andre dish about OG establishments, food culture and trends in BKLN, can’t miss restaurants. up-and-coming venues, and restaurants with the best wine lists. Looking forward to a post-COVID world, they discuss popsicles with booze, no-waste restaurants, use of devices to limit interactions with servers, and what else may change—and yes, what may remain the same. The NGAC Brooklyn Honorable Mention Chef is Jean Adamson from Vinegar Hill House. The other NGAC nominees are Katie Jackson (Hart's); Jake Leiber and Aidan O’Neal (Le Crocodile); (An Chen Le Kahn, Bolero); Chris McDade (Popina); Garrett McMahan (Celestine); John Seymour (Sweet Chick);   Manadsanan Sutipayakul (Noods n’ Chill); and  JT Vuong (Rule of Thirds), This episode was sponsored by the Cambridge School of Culinary Arts.    

Our Moderator Emily Pearson leads our Weekly Baste Segment with a fast paced game of word association and a lively discussion of all things Popeyes chicken sandwiches, WeWork, rice balls, biodiversity, food journalism, and more! Our guests for The Weekly Grill are Dave Campaniello of Arancini Bros., Jessica Geddis of Vinegar Hill House and Sarena Snider of Eating Animals and current grad student at Columbia's School of Journalism. Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We'll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart's content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.The Main Course O.G. is powered by Simplecast. 

Angela Dimayuga's gift for weaving art, culture, politics, and locality into restaurant food & spaces inspired Standard International to create a new position for her in 2018. As the company's Creative Director of Food & Culture, Dimayuga--who first drew attention as Executive Chef of Mission Chinese Food in New York City--is taking a fresh look at all aspects of existing Standard restaurants and food programs, and helping shape them in upcoming projects such as a planned hotel in London. She shares the origins of her interest in cooking as a child in San Jose, California, as well as the first stirrings of her artistic and musical interests, her move to New York City and early jobs, such as a formative one at Brooklyn's Vinegar Hill House. 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.

This week on The Line, host Eli Sussman is joined by Jean Adamson, owner of Vinegar Hill House. Jean moved from Salt Lake City to NYC in the spring of 1997 to attend the French Culinary Institute. After graduating, Jean began at Balthazar where she worked every station before becoming the first female Sous Chef for the company at the end of her second year. After a stint in Europe, she was the head chef of Balthazar Bakery and later the Sous at Pastis. She later consulted for Frank Prinsinzano to help organize the kitchens of his mini empire, worked as Head Chef at Freemans, and then in 2008 opened her own restaurant in the dusty landmarked neighborhood of Vinegar Hill, Brooklyn. Almost nine years later Jean still feels the values she learned throughout her years cooking and traveling hold weight in her current efforts within her life and her business. She continues to move forward in her practices as a business owner with consideration of the many parts of the restaurant industry and how they affect one another and the world around.

After recording the podcast, we had to add a disclaimer because we realized that this was a little insider-y for most people, but we still decided to launch this because there is a big debate raging in the wine world about what grapes and wines should be featured on wine lists. We realize some of you may not like this podcast and may think we've gone off the rails -- be patient! I felt we needed to cover it because it's been a huge debate in 2014 and one that doesn't seem to be going away. That debate? Robert Parker, esteeemed wine critic, has been coming down hard on what he terms "hipster" sommeliers who are pretentious, only feature natural wines on their lists and eschew common grape varieties and big brands. Others have fired back at him saying that he is fighting for relevance by brining this up with such vitriol.    Here's an few articles on the debate (I can't reference Parker's original article because it requires a subscription but these have excerpts):  From Vinography: http://www.vinography.com/archives/2014/01/debating_robert_parker.html From The Gray Report: http://blog.wblakegray.com/2014/06/robert-parker-launches-another-cowardly.html From Hawk Wakawaka: http://wakawakawinereviews.com/2014/06/25/getting-to-know-dowell-rh-drexel-talks-with-robert-m-parker-jr/   And a few of the wine lists I'm referencing: Vinegar Hill House, Brooklyn, NY: http://vinegarhillhouse.com/menus/#winelist Table, Donkey, and Stick, Chicago, IL : http://tabledonkeystick.com Camino Restaurant, Oakland, CA: http://www.caminorestaurant.com/wine   We look forward to your comments on this one! 

This week on The Main Course, host Patrick Martins welcomes to the show Chef Mike Poiarkoff of Vinegar Hill House. Having been at the restaurant for six months now, Mike shares his experiences so far at the charming Brooklyn spot and what brought him specifically to that kitchen. Patrick and Mike shed light on the somewhat mysterious process of coming into a restaurant as a new chef and “trying out” for the position, with Mike securing his role at Vinegar Hill House by simply cooking his own style of simple, rustic food. Mike goes on to explain his way of cooking with the wood-burning oven at the restaurant and how he, for instance, achieves the perfect crust on a chop. Growing up in a close-knit Russian community in Pittsburgh, Mike was introduced to traditional cooking techniques at a young age and, from the sounds of it, this has given him a unique perspective in the kitchen. This program was brought to you by Rolling Press. “I didn't attend culinary school, I never worked in a professional kitchen. I had the opportunity to learn from somebody very talented, from scratch… I was pushed early, and that was probably the best way that I could have learned.” [11:39] –Mike Poiarkoff on The Main Course

Bill Fitch, wine director of Vinegar Hill House and recently opened Hillside talks about his experiences in the wine industry. He discusses the trends of wine, especially in Brooklyn and the Brooklyn food and wine scene. Bill had to have surgery to gain a sense of smell, and upon gaining his sense of scent, was obsessed with smell which led him to wine. In Portland Oregon, he had his first wine related job in a wine cellar, learning all he could about wines. He came to NYC in 1998 and worked at Il Bucco. Soon after, he began putting together wine lists for various NYC restaurants. Currently, he splits his time between Paris and New York City. Today’s show was sponsored by Whole Foods Market. I was a kindergarden teacher in the Waldorf and Montessori method… I The enthusiasm is learned and picked up by the children. I like that, everyone is in a certain stage of their wine education.” [23:00] –Bill Fitch on In the Drink

Bill Fitch is the Wine Director of Vinegar Hill House in Brooklyn.