flavors unknown podcast

By Emmanuel Laroche - Show HostArts Food

flavors unknown podcast episodes

December 25, 2018Episode 8: Brett Sawyer
You know America being the melting pot that it is, all these cuisines, all these styles of food are everywhere at this point. So to me it’s not strange to mash these things up. I mean so many different cuisines use such similar ingredients, especially when it comes to spices and herbs and things of that sort. So putting these things together it just tends to make sense for me.
What we covered In this episode
Chef Brett Sawyer mentioned his time in Pauillac, France learning how to dry-cure hams and to process foie gras.
The step of doing a lot of research in his creative process, exploring ideas behind food and learn history behind techniques started when he was in France.
Opening of Plum Cafe and Kitchen in 2016.
They try to have fun while creating such an eclectic menu of sharing plates.
Discover Chef’s creative process.
Everybody is very involved in the creative process
The story behind the Bad and Boujee Chips & Dip – $100 dish on the menu.
How do they educate the staff with such a variety of dishes and such a high frequency of dish rotation.
Top 3 advices for someone would wants to open a restaurant today.
His mentors: Chef Matt Troost from Good Measure and Chef Jonathon Sawyer from Greenhouse Tavern.
Chef talks about work / life balance.
The new adventure: Good Company.
Vitamix is the one piece of equipment in the kitchen that Chef Brett Sawyer cannot leave without.
Kale shoots and baby corn are two new ingredients that made their way to his menu recently.
Chef talks about his passion for “Big Boy” sauce.
Series of rapid-fire questions.
Use apple in a savory dishes instead of potatoes
I believe that people when they think of apples they think of pie and desserts and things like that. They don’t think of savory dishes all that often. So I would suggest that you use it in something that maybe you would normally use potato in or you know add it to something like chili it could give a very wonderful sweetness as well as a nice texture to your to something like chili you know or add apples to your mashed potatoes.
It something that people don’t do enough of. Just throw three or four potatoes that you make from mashed potatoes, just cut an apple up and throw it in there and you just add this really nice sweetness to it.
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Chef Brett Sawyer – “When we’re going through the creative process of coming up with new dishes, I do a lot of research on the techniques that we’re gonna be using”
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It’s great for the guests that they get to eat the same thing when they want but for us, in the kitchen, it can be a little boring sometimes – Chef Brett Sawyer
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Chef Brett Sawyer -America being the melting pot that it is all cuisines are everywhere at this point. I feel like it very much represents what America is, a melting pot of people. Why shouldn’t our cuisine reflect that?
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The Plum Cafe and Kitchen

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Links mentioned in this episode
Good Measure
The Greenhouse Tavern
Ariete
Black Pig
Ushabu
Banter
Larder
Spotted Owl
Porco Tiki Lounge
41 min
December 11, 2018Episode 7: Michael Fojtasek
I feel that Southern food is very much representative of American food in general. I think it is to me the most indicative of what American food has been and continues to evolve. Personally I try to keep it much in line with who I am and what my background speaks to. I try not to appropriate cultures that are not mine. I understand that Southern food in general comes from a culture that is not my culture. There are a lot of those influences in the food that I cook, I feel more comfortable that I’m not appropriating them because I’m seeing them through the lens of time.
What we covered In this episode
His roots are in the South (Mississippi and Tenesse) and the importance of his mother’s and grandmother’s influences.
Southern cuisine celebrates Seasonality and Local Ingredients.
The constant evolution of Southern cuisine with new influences like South East Asian in Southern Louisiana and East Texas.
The deliberate choice from chef Michael Fojtasek to ground his creative process in local ingredients that are important to him.
He made a decision not appropriate cultures that are not his.
Discover the moderne twists he applies on buttermilk and benne seeds.
He like to keep the soul in the food and do not like to “manipulate” the food.
Discover which tools in the kitchen are important to him.
The parallel that exist between being part of a sport team and a kitchen.
Chef Michael talks about his mentor Jonathan Benno.
His relatively long creative process starts at the market on Saturdays.
His menu is based on small plates and on a series of “sets” (fish, chicken, pork, beef and vegetarian).
One aspect of the creative process is about problem solving.
Dairy ingredients (butter, cream, buttermilk, crème fraîche) are irreplaceable to him.
Listen to Chef Michael talking about his dish called “boiled peanut” that has been constantly evolving since he created it.
Chef encourages everyone to seek different type of rice and to learn how to cook it properly.
5 rapid-fire questions.
Links to other episodes in Austin
Chef Fiore Tedesco – L’Oca D’Oro
Chef Andre Natera – The Fairmont Hotel Austin
Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1
Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2
Start by learning how to cook rice properly…
I think that the greatest mistake that happens with rice most often is that it’s just not cook properly. So learning how to cook the rice in a good way. It just requires you to think about cooking rice in a different way. What’s best for each individual rice.
Seek out rice is that costs more money. Probably a great place to start with that is any of the Asian markets.
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Chef Michael Fojtasek – I’m not going to do anything that nobody’s ever done before but I am going to do things my way and combine things that will be original.
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I’m always trying to think about how do I keep the soul in the food. I don’t like to manipulate the food so much that it doesn’t feel like it’s got life within it. – Chef Michael Fojtasek
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Chef Michael Fojtasek – To me Southern food is so much about soul and representing yourself is so much about soul. So food has to have that kind of touchstone within it that makes you feel like you know it.
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Olamaie

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Links mentioned in this episode
Matfer
Jonathan Benno
French Cheese “Mont d’Or”
Mignette
Bufalina
Suerte
Matt’s El Ranch
Joann’s Fine Foods
Taste of Country Cooking
46 min
November 27, 2018Episode 6: Ehren Ryan
“Basically I’ve taken bits and pieces of kitchens that I’ve worked for and I’ve created my own kind of process. I think that’s the only way you can do it. Each kitchen is different. You’re never going to replicate exactly the same kitchen anywhere. I’ve hopefully created a kitchen and a restaurant that are both consistent and produce high quality food within an atmosphere that people like to work in.”
What we covered In this episode
Restaurant “Common Lot” in Millburn, NJ and its contemporary global cuisine style.
Chef Ryan’s food experience while traveling in Asia, especially Thailand.
What compelled him to become a chef.
His time in Europe building his culinary expertise with chefs like Ashley Palmer-Watts and Pierre Ganière.
Who have been his most influential mentors.
What is his creative process.
The large collection of cookbooks that chef Ryan leverage for inspiration.
Common Lot’s tasting menu (“Kitchen Pass Menu”) rotating every six weeks.
A deep dive of the twelve hiour braised lamb shoulder “san choy boy” style.
“Sous-vide” is the one piece of equipment in the kitchen that chef Ryan cannot live without.
The importance of the hiring process in making the team united and communicate properly.
Discover that micro-cilentro is his irreplaceable ingredient.
Finger lime is his unique and unknown ingredient.
Rapid-fire questions
Create a Salmon Tartare with a twist
I always found salmon tartare to be you know if you get a good quality salmon, a simple tartare is stunning. We would dress it with Ponzu sauce, grated ginger over the top, fresh chillies and then serve it with some lettuce leaf you know like a baby lettuce and put it down the middle and eat it like that you know sprinkled with sesame seeds and micro coriander. I just love like that kind of sashimi kind of raw salmon.
For the homemade Ponzu sauce: take any citrus, sugar, soy sauce, vinegar of some description, some Bonito (which is like dried fish) and then you just basically incorporate that with a little bit of water and just make a little dressing with it. You can reduce and make sure the sugar is basically dissolve. It’s a very simple dressing.
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Ehren Ryan – We don’t tend to limit ourselves to French cuisine or anything in particular, we like to take influences from the entire globe.
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You have to be disciplined to get consistency. You also have to be creative. It’s a fine balance between all three. – Ehren Ryan
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Ehren Ryan – I want my team to be involved in the hiring process because we basically spend more time with the people in the restaurant than we do with our families.
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Common Lot in Millburn, NJ www.commonlot.com

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Links mentioned in this episode
Ashley Palmer-Watts
The Fat Duck
Pierre Ganiere
Sketch London
Pig & Kaho
Nose to Tail cookbook
Takuma
Chin Chin cookbook
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37 min
November 13, 2018Episode 5: Fiore Tedesco
“I don’t really need space to work on recipes. Honestly it might sound a little funny but I don’t need space or time for ideas. Ideas for creating food come to me in the ether. That is the easy part. That is sort of non-stop and I’m constantly filtering out in my head. It’s more of a filtering than finding [approach]”
What we covered in this episode
His job in 10 words: “Fighting for space to stay inspired”, “Constantly Dad” and “Always on!”
How Chef Fiore preserves space for himself during the day for inspiration.
His inspiration comes from the ether.
His previous life as a professional drummer in an Indie music band touring the world.
The specific moment when he decided to change gears and become a chef.
The important role of dreams in Chef Fiore creative process.
His grandmother influence in most of the dishes at L’Oca D’Oro
How does music and his past experience as a professional musician play a role in his creative process.
The “Dinners to Rock to” idea.
L’Oca D’Oro started as pop-up dinners
What is the most important tips for those interested in opening a restaurant
His mission as a restaurant and as a chef
What “sanctuary restaurant” means?
Which ingredients are irreplaceable to him?
Discover the unique ingredients that find their way into his menu lately.
Chef Tedesco answers five rapid-fire questions
Links to other episodes in Austin
Chef Michael Fojtasek – Olamaie
Chef Andre Natera – The Fairmont Hotel Austin
Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 1
Conversation with 3 Chefs in Austin (Chef Andre Natera, Chef Kevin Fink, and Chef Fiore Tedesco) – Vol 2
Pasta recipe with charred Greens
“People love carbonara and when you’re making Carbonara I use sort of traditional Pancetta but I really like the addition of a smoky bacon and a little bit of smoke with egginess is really nice.
I really like to use Greens in that way. Something we’re doing right now on dishes where we’re grilling greens, we are taking sort of the Greens from our radishes and turnips and mustards and some kale and chard. We’re tossing them in olive oil and salt which is that you can do at home and if you have a little grill, if you have a place to cook over wood at all this is really helpful. You can even take some smoking chips and wrap them in foil and give it a little smoke but when we do we have the wood burning grill at the restaurant .
Will take a bunch of these greens and char the Greens. Toss in the oil and salt to help out picks up some of that smoke from it char the Greens and then braise those greens and whatever you want you can braise those greens in wine and whatever stock you want to use a vegetable stock a pork stock beef stock whatever and braise those greens and then say you toss whatever pasta you toss like a short pasta we’re using like a casarecce shape so something that will accept some of that smoke that is now getting into that broth.
So you braise those smoky Greens in that broth and all of a sudden you have something way super complexe and super sort of meaty without having any meat in there at all. And so it’s a toss sort of that short short noodle maybe let’s say it’s like penne toss that that penne with your braised greens and a little garlic and a little pecorino and gosh that’s that’s about as good as it gets to me.
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Chef Fiore Tedesco – Long time ago some switch got turned onto, everything, every conversation I have filters into an idea for a dish I want to make.
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Chef Fiore Tedesco – I love performing. I love being on the stage. I love the practice and the rigor around what it takes to excel and to feel like I’m a master of my craft.
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Chef Fiore Tedesco – We do not subscribe to the system of tipping. If we take it as a service charge and then embed it in the price of our menu. It gives us a greater opportunity to distribute it evenly to ensure everyone is paid a living wage.
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Chef Fiore Tedesco – The goal is to make a sustainable restaurant that sustains people in a healthy holistic way… and whatever is left over for profit is great but it is not purely a profit driven business.
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Chef Fiore Tedesco

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L’Oca D’Oro

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Links mentioned in this episode
L’Oca D’Oro
Franklin BBQ
ROC United
La Flaca Farm
Bufalina Austin
Suerte Austin
Sanctuary Restaurants

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Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you!
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52 min
October 30, 2018Episode 4: Angel Teta – Ataula
“I have two jobs. I work at Ataula as a bar manager. I provide an exceptional guest experience utilizing the best that Spain has to offer. I also work for Angels Envy. They do a Port finished Bourbon. I’ve been with them for six years. I have helped build what was once a small urban brand to international recognition.”
What we covered in this episode
Lead whiskey guardian for Angel’s Envy
September Angel’s Envy initiative #toastthetrees
Autaula – Catalan Spanish Restaurant in Portland, OR
“Sous-vide” Sangria
Sangria recipe for the fall
What compelled Angel to become a bartender at a young age
The drinking scene in Portland, OR
3 tips for young women who want to become a bartender
How to layer a cocktail to hit all the flavor points
Caprijito cocktail
“Sous-vide” is Angel’s favorite piece of equipment
What are the un-familiar ingredients that Angel uses in her cocktails
Discover why Sherry and Bitters are so instrumental to Angel
Twists to prepare a unique Old-Fashioned at home!
Twists on an Old-Fashioned
“The Old-Fashioned is always going to be a whiskey cocktail but it can be a lot more. I do a Mezcal Old-Fashioned…. What is good with Mezcal? Agave! … and then I put a little salt in it. And then I add these Mole bitters instead of like regular Angostura and then I add a little orange bitters to to pick it up on the acid side and then I do a flamed orange peel.
You can also buy smaller bottles of Amaros or Benedictine that we call modifiers. So you can just add a bar spoon of that and a bar spoon of whatever sugary you choose. I like Amaro Nonino that really changes the flavors. With just bar spoon it really influences the cocktail. Benedictines is a great one. You could add Dry Curaçao to do like a bourbon Old-Fashioned and then just add a bar spoon of that and a bar spoon of the sugar, a little bit of orange bitters and you’ve got a whole new taste profile.”
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A lot of the techniques that #bartenders are using across the country came from Portland, OR – Angel Teta
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Angel Teta – In Portland people are more open to ingredients and weird kind of things.
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A Negroni with a bitter saline is just perfect!- Angel Teta
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Angel Teta – Bitters are the salt and pepper of the bartending world!
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Angel Teta

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Ataula

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Angel’s Envy

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Links mentioned in this episode
Angel’s Envy
Toast The Trees Microsite
Ataula restaurant
Jeffery Morgenthaler
Pharmacy Bar (Toronto)
Leyenda (Brooklyn)
Jacobsen Salt
Speed Rack
Sherry Manzanilla
Expatriate
Proud Mary Coffee
Download your FREE Itinerary
No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!
Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you!
CLICK HERE to download you free pdf. Easy!
34 min
September 19, 2018Episode 3: Jonathan Zaragoza
“If you stick to your guns, do it well, do it for the right reasons and have good intentions, as corny as it sounds, a lot of things are possible! Among the topics we cover are a look at the importance of Mexican restaurants in current political landscape, Chef Zaragoza’s engagement in the local community and more”
What we covered in this episode
Importance of Mexican restaurants in current political landscape.
His engagement in the local community.
What is Birrieria Zaragoza? One dish concept restaurant.
Chef Jonathan describe the series of side dishes and sauces served with goat dish.
Increase popularity of goat meat in the USA.
The importance of “Hispanic Heritage Month” for Chef Jonathan.
Why traveling is so important to him.
The importance of connecting with people back in Mexico as well as in everyday life.
His admiration for Diana Kennedy.
Discover his mentor.
Inspiration and learning through collaboration with other chefs.
Learn about his creative process.
A pop-up at your restaurant once a month!
Parallel between Japanese and Mexican street food.
Women are the flame holders of the tradition in Mexican food.
Cooking with Mexican women in his kitchen.
Cooking with soul!
The complexity of chilies and what is the next popular one.
5 rapid-fire questions!
Links to other Episodes in Chicago
Chef Brian Ahern – Boeufhaus
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Chef Jonathan Zaragoza recipe with prawns
“There’s a cool technique from Vera Cruz that I like to do. Heating up a cast iron skillet medium high heat and getting it kind of almost to a smoke and then you put a rock salt a sea salt there on top of it. Then you put your prawns on top and let them cook for a minute with no oil and then drizzle some olive oil over them and it smokes and it’s so tasty and it’s it’s like searing a piece of meat basically. Let them them cook for a little bit and then hit them with olive oil and smoke start cooking and give some fat and then you flip them and then you can finish with a sauce.”

Chef Jonathan Zaragoza from Birrieria Zaragoza in Chicago

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Jonathan Zaragoza – If you stick to your guns and you do it well, and if you do it for the right reasons and you have good intentions, as corny as it sounds a lot of things are possible.
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Jonathan Zaragoza – The biggest thing to knock down the prejudice in our future generations is to give them the opportunity to travel and to experience something different.
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Jonathan Zaragoza – Cooking has always been about sharing and inspiring others.
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Jonathan Zaragoza – Any creative process starts super ambitious. We take away the things that don’t need to be and we work hard on the others to make them come together.
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Chef Jonathan Zaragoza

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Birrieria Zaragoza

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Links mentioned in this episode
Birrieria Zaragoza
Diana Kennedy
Andrew Zimmerman
Sepia restaurant
Proxi restaurant
Local Foods Chicago
Lula Cafe
Jason Hammel
39 min
September 19, 2018Episode 2: Rebecca Wilcomb – Herbsaint
” I am influenced by ingredients, by places, by stories, and by people. So the creative process… I wish I could tell you there was a formula that I use but there isn’t. It’s all instinct and gut feeling when it comes to food. I think the ingredients are what inspires me.”
What we covered in this episode
3 main focus areas: company growth, employees happiness and overall guest experience
2 main advises related to company growth
Early days at Herbsaint
Discover Chef Rebecca’s mentors
What made her become a Chef
Family influences from Italy
The similarities between Italian cuisine and Southern food
Hospitality is at the core of the Southern culture
The Southern Foodways Alliance
The Southern Pantry
Common ingredients between Italy and Southern food
The creative process behind the dish: The Louisiana Shrimp and Fish Ceviche
Partnerships with local farmers, ranchers and fishermen
The creative process behind the dish: The Sicilian Beef
Chef Rebecca’s advise for young female cooks wanted to find a voice in the kitchen
What is the one kitchen equipment and the one ingredient that she cannot live without
Her advise for a home cook to access fresh ingredients
Learn how you can leverage anchovies in many dishes
Her up-coming new project: the opening restaurant in the spring of 2019 in New Orleans
Links to other episodes in New Orleans
Chef Alex Harrell – The Elysian Bar
Something simple with tomatoes
“I think having a delicious perfect ripe tomato in season with sea salt, olive oil and a little basil is perfect! But for something unique and new (I mean I’m not sure how new it is but) I’ve been doing this thing where I slice vegetables and planks the tomatoes, onions or zucchini and topped them with bread crumbs and put them under the broiler so they’re crispy and just a little bit soft and really delicious and drizzled with olive oil and sea salt. They’re really delicious as a side dish or even a starter or an anti pasta. That might be something delicious and simple that you could do at home.”
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Rebecca Wilcomb – I became a chef because I love to cook and I love to cook because I love to eat.
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Rebecca Wilcomb – My focus is on company growth and employee happiness and overall guest experience.
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Rebecca Wilcomb – I’m influenced by ingredients, by places, by stories, and by people.
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Rebecca Wilcomb – The ingredient is what inspires me and knowing the person who grows it is part of that connection and part of that inspiration.
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Chef Rebecca Wilcomb

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Herbsaint Restaurant

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Links mentioned in this episode
Herbsaint
The link Group
Chef Donald Link
The Harvest restaurant
Chef Keith Pooler
The Southern Foodways Alliance
Marjie’s Grill
Hurst Restaurant
Hawks Crawfish
Moscas Restaurant
Cookbook: Cooking by Hand
Recipe Pork Sugo
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31 min
September 19, 2018Episode 1: Jesse Vida – BlackTail
“[I consider my job] spiritual because for me this is a career of passion. I really care deeply and I feel it. You know in my heart my soul the way that hospitality affects people and affects myself giving or receiving it definitely spirituality to it that flows through the creative process.”
What we covered in this episode
BlackTail: The American Bar with a Cuban soul.
From being a barback to becoming a technical bartender to finally ending up as a bar manager.
Cocktail creation: how to have a process and how to break down ingredients and how to layer cocktails.
The creative process is a very collaborative process.
“Sous-Vide”: the one piece of equipment Jesse can’t do without!
How to put a spin on your Old-Fashioned drink.
The upcoming cocktail trends.
Putting together the Bar Program for Chef Junghyun Park at Atomix.
Jesse Vida future projects.
Create an Old-Fashioned Drink with a Twist
“The Absinthe is always the one you can reach for, but as far as home bartending, pulling something like Campari in your Old-Fashion will give it a nice orange bitterness. There are a lot of Amaro as well. They are like a type of Italian digestive usually a little bit lower in alcohol. They range anywhere from bitter sweet to extremely bitter to more sweet. Just a small bit quarter ounce or a bar spoon. It brings a nice like bitter chocolate and orange flavors.”
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Jesse Vida – the bartender’s craft is a part creativity, a part performance and a part showmanship!
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#Absinth! You gotta have it! It is so great for balancing #drinks! -Jesse Vida
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Jesse Vida – I actually use more #cookbooks that I used #cocktail books creating drinks!
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Jesse Vida

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BlackTail

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Links mentioned in this episode
BlackTail
Dead Rabbit
Fresh Kills Bar
Dandelyan
Nomad
Attaboy
Death & Co
Atoboy
Atomix
Download your FREE itinerary
No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you!
Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you!
CLICK HERE to download you free pdf. Easy!
35 min