Amuse News

Chef Morgan Jarrett of Yellow Magnolia Café joins us on Happy Hour to talk about our second annual fundraising gala: Winter in the Garden II. Taking place on Monday, December 3rd, the event includes a lineup of our favorite chefs, bartenders, brewers, winemakers, and more. Morgan has an extra special dish in mind for this year's fête! Tickets are available now at heritageradionetwork.org/gala.

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On this week’s Happy Hour we’re talking about all about cider. And today we’ve invited a few cider makers and and wine distributors to talk with us about what makes a good cider, what goes into it, and what it means to be an orchard-based cider. Our guests include Louisa Spencer from Farnum Hill Ciders, Ezra Sherman from Eve’s Cidery, and Max Working and Andrew Mulligan from Skurnik Wines.

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We're making our October hang session with the ladies of Charleston Wine + Food an annual tradition! We welcome Gillian Zettler, Alyssa Maute Smith, and Nysa Hicks to HRN Happy Hour. Gillian shares some of her favorite moments of the festival in years past and what new and exciting things we can look forward to in 2019! We're especially excited about all of the programming that will surround the International Women's Day on Friday, March 8th, 2019. HRN will once again be broadcasting live from the Culinary Village... March can't arrive fast enough!

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"Our very special guest host today is Shari Bayer of All In The Industry, who is also celebrating the 15th anniversary of her company, Bayer Public Relations!

We also welcome Kevin Fink from Emmer & Rye in Austin, Texas and Henry Glucroft of Henry’s Wine and Spirits right here in Bushwick, Brooklyn."

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Isaac and Amanda Toups opened their restaurant, Toups’ Meatery, in the Spring of 2012 to share their deeply-rooted Louisana family traditions with the food-loving people of New Orleans.

Isaac has now written a book is called Chasing the Gator. It’s full of recipes informed by his extensive knowledge and experience as a Cajun cook.

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Kat Johnson, Hannah Fordin, and Jordan Werner Barry joined the Shacksbury Cider team for their annual Harvest Camp (also known as Shackscamp)! Hosted at Camp Betsey Cox in Pittsford, Vermont, Shackscamp was filled with three days of apple foraging, cider drinking, cheese tasting – to name a few of our favorite camp activities! We gathered the whole crew around a picnic table to record a special on-location episode of HRN Happy Hour with guests Luke Schmueker, Krista Scruggs, Neal Hirtzel, Cassidy Gardner, Matt Wolf, Jesse Galdston, and many more.

HRN Happy Hour‘s theme song is Suns Out, Guns Out by Concord America.

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Elizabeth Tilton is the Head of Brand at W&P Design and its book imprint, Dovetail. She's had an incredible journey in the culinary world – from working as the Head Chocolatier at Sucré in New Orleans to Public Relations and Marketing Manager at Momofuku in New York. She is also on the Board of Advisors for Shacksbury Cider. She's one of our favorite women in food and we're thrilled to have her as the guest of the hour on HRN Happy Hour!

HRN Happy Hour's theme song is Suns Out, Guns Out by Concord America.

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The guests of the hour are Daniel Isengart and Francisco Migoya! Both men have combined a deep love of art with their culinary aspirations, and have truly unique perspectives on cooking, eating, and creating.

Daniel Isengart is the author of The Art of Gay Cooking, a literary appropriation of The Alice B. Toklas Cookbook, that includes a foreword by Jeremiah Tower, the legendary Godfather of California Cuisine. Isengart was born in Munich, Germany and raised in France. Since his NYC stage debut in 1994 (in Tina Landau’s Stonewall – Night Variations), he has become a specialist in the intimate performance style of the cabaret genre.

Francisco Migoya, head chef of Modernist Cuisine and co-author of Modernist Bread: The Art and Science, grew up in Mexico City surrounded by the cultures of his parents: Italian-American and Spanish. Chef Migoya’s first calling, however, was not culinary school but art school, where he planned on studying painting, drawing and sculpture. Encouraged by a friend, he acquired a staging position in a Mexico City hotel at age 16. Migoya quickly realized that the kitchen was where he belonged.

Our theme song is “Suns Out Guns Out” by Concord America.

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Caity’s awesome nephew joins the HRN crew for a special appearance on HRN Happy Hour to get us all in touch with our inner kid. Arran Gallagher is a fourth-grader at Jefferson Elementary School in Maplewood, NJ. His favorite band is Foo Fighters and he’s forgotten more about Metallica than you will ever know. He knows how to make toast a. Memorable food encounters include the time he shoved a raisin so far up his nose it had to be professionally removed (the raisin, not the nose).

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Brad Farmerie is the executive chef at Saxon + Parole and PUBLIC in Manhattan. He joins the HRN Happy Hour crew to chat about Feast Portland, where he’ll be cooking at "80s vs. 90s," a team competition where half the chefs will represent the 80s and the other half the 90s in a throwback cook-off that’s guaranteed to knock your parachute pants off. We also get into Brad's personal culinary history – from cooking in a college town, to earning his “Grand Diplome” at Le Cordon Bleu, and then back stateside to New York City.

Our theme song is “Suns Out Guns Out” by Concord America.

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