Radio Cherry Bombe

This week on a new 45 minute version of Radio Cherry Bombe , Julia welcomes Katie Carguilo from Counter Culture Coffee and Executive Chef Lisa Giffen. In the first segment, guest Katie shares her experience as the first US Barista Champion from New York City as well as Counter Culture’s first national title winner in 2012. Katie is in charge of customer support for Counter Culture Coffee which prides itself in educating the world about all aspects of coffee, from growing to buying to brewing. Later, Julia welcomes Lisa Giffen of Maison Premiere to chat about her background, her journey into the food industry, as well as what her role of Executive Chef at Maison Premiere entails. This program has been brought to you by Whole Foods Market.

“It’s good to find out more about the companies and the brands that you want to buy from so you can trust them… It’s not about any one coffee, if it’s certified organic or if it has a direct trade certification, you should look at the certification requirements for the different coffee companies.” [16:34]

— Katie Carguilo on Radio Cherry Bombe

“Right now I have a menu item that I’ve brought back beause I really loved it… it was one of the first dishes that was my own: it’s asparagus, morels, and poached oysters.” [38:50]

— Lisa Giffen on Radio Cherry Bombe

On this week’s Radio Cherry Bombe, Julia Turshen is yet again joined by two powerful women in food. First, meet Jeni Britton Bauer, the multi-talented chef and entrepreneur behind Jeni’s Splended Ice Cream, a burgeoning artisan ice-cream company centered in Columbus, Ohio, with national distribution. Later, meet Charlotte Druckman a journalist and editor whose food writing has appeared in various publications, including the Wall Street Journal, The New York Times T Magazine, and Bon Appetit. She is also the author of Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen published last year. This program was brought to you by Fairway Market.

“Pastry is unfairly underrepresented as an art and as a craft that has a history.” [27:00]

–Charlotte Druckman on Radio Cherry Bombe

Travel to North Carolina and the Caribbean on the same episode of Radio Cherry Bombe! Host Julia Turshen is first joined by chef Elizabeth Karmel of Hill Country Barbecue, who talks about her Southern roots and the sentimentality around BBQ and fried chicken. She’s gearing up for the Big Apple BBQ and shares some great thoughts on meat and the culture of grilling. Later on, Julia is joined by Suzanne Rousseau, 1/2 of Two Sisters and a Meal, the brainchild of two Jamaican sisters who are business partners, foodies, lovers of world travel, avid cultural explorers, crazy history buffs, adorers of the arts, soul seekers and well known “fetin queens”. Learn what’s misunderstood about Caribbean cuisine and how the two sisters juggle cookbooks, television and web series and still have time for fun. This show was sponsored by The International Culinary Center.

“Food is the purest form of communication. Instinctively, the way my family communicated was through food.” [02:00]

“My job and my life are blurred edges because food and wine are so much fun.” [04:00]

“BBQ and fried chicken are foods people are very emotionally connected to see when they take a bite it needs to transport them back [to a memory]” [08:00]

–Elizbaeth Karmel on Radio Cherry Bombe

“Either you take the opportunity and let the door open or you don’t.” [24:00]

“I think we could represent food in a new way, and that’s always what we wanted to do.” [27:00]

“We can cook sexy Caribbean food, it doesn’t have to be heavy duty stews. We don’t eat that way.” [27:00]

Suzanne Rousseau on Radio Cherry Bombe

Radio Cherry Bombe continues to spotlight some of the most talented, accomplished and forward-thinking women in food – and this week’s episode is no exception. First – we meet Alex Raij. Alex Raij is chef and owner, along with her husband Eder Montero, of several popular New York City restaurants: Txikito, El Quinto Pino and El Comedor in Manhattan and La Vara in Brooklyn. Alex was voted Eater’s 2012 “Chef of the Year” and Bon Appétit named her among six ground breaking chefs in the feature, Women Chef’s: The Next Generation. Later – we meet Molly Culver, Brooklyn-based farmer and floral designer. She’s the proprietor of Molly Oliver Flowers and Co-Farm Manager & Field Trip Coordinator at BK Farmyards! This program was brought to you by Fairway Market.

“With La Vara, I really wanted to be able to celebrate Mediterranean flavors – they were flavors that were really speaking to me.” [08:00]

–Alex Raij on Radio Cherry Bombe

“I think of myself a farmer/teacher. I spend most of my time side by side with beginning farmers, but the income we make through our produce and flower sales accounts for over 35% of our whole budget.” [26:00]

–Molly Culver on Radio Cherry Bombe

It’s a packed house for another star-studded episode of Radio Cherry Bombe. Host Julia Turshen is chatting with three incredibly talented chefs – Katy Sparks, Executive Chef at Tavern on the Green as well as Elise Kornack and Anna Hieronimus of Take Root. First – we hear from Katy, who’s background includes cooking at NYC institutions like The Quilted Giraffe and Mesa Grill. Find out what it’s like cooking at a restaurant that seats 700(!!) and comes with a storied reputation that rivals any other dining establishment in the country. Later – Julia chats with the team at Take Root, a celebrated Brooklyn restaurant featuring a tasting menu in a very unique setting. They discuss operating a business as a couple and the debate surrounding tasting menus in modern dining. This program was sponsored by The International Culinary Center.

“I’m just doing what I do which is largely seasonal/local as a foundation. I create a kitchen that has a lot of direct heat elements. I organized the menu around the cooking medium and designed it to be quick.” [11:00]

–Katy Sparks on Radio Cherry Bombe

“We get to do something together that’s extremely rewarding and have experiences that other couples don’t get to have. It can be stressful but overall it’s great.” [20:00]

–Anna Hieronimus on Radio Cherry Bombe

“I like to take humble ingredients and introduce them to people in a way they haven’t seen.” [22:00]

–Elise Kornack on Radio Cherry Bombe

On the 2nd ever episode of Radio Cherry Bombe, host Julia Turshen is joined by the team behind “Buvette: The Pleasure of Good Food”, chef Jody Williams and food stylist Anna Kovel. Jody Williams is the celebrated chef who opened Buvette Gastrotheque, an eatery inspired by European traditions of the trade honoring a history of craft and design in it’s menu where each detail is meant to evoke a sense of story, place and delight. Part restaurant, part bar, part café, Buvette Gastrotheque combines the elegance of an old world cafe with the casual nature of a neighborhood wine bar. Tune in and hear how the book came together, and what made it such a challenging process for all involved. From recipe testing to food styling – find out what goes into making a beautiful well-curated book like “Buvette: The Pleasure of Good Food”. This program was sponsored by Whole Foods Market

–Jody Williams on Radio Cherry Bombe

It’s the debut of Radio Cherry Bombe! Host Julia Turshen welcomes us to the first episode of Radio Cherry Bombe, which brings the pages of Cherry Bombe Magazine to life via conversation with some of the most interesting women in the world of food. The inaugural guests are Kate Brashares, Executive Director of Edible Schoolyard NYC, and Diane Yen of The Jewels of New York, a multidisciplinary creative studio that combines the love of cooking with the beauty of everyday things. First — Kate gives listeners insight into the mission of Edible Schoolyard and what makes the NYC program so unique. Student response has been extremely positive and Kate explains what makes gardens such a joyous vessel for education. Later on, Julia chats with Diane about the concept behind The Jewels of New York and her upcoming cookbook, A Simple Feast: A Year of Simple Stories and Recipes to Savor and Share. This program was sponsored by Bonnie Plants.

“We have a lot of staff in each school – we really affect these kids. What we’re looking at in the moment is how we can grow, and adapt our model so we can still give kids this amazing experience but in a most cost effective way so we can reach more kids in New York City.” [11:00]

–Kate Brashares on Radio Cherry Bombe

“If you’re a person who’s concerned with eating seasonally, it can be hard when you’re shooting off-season.” [20:00]

–Diane Yen on Radio Cherry Bombe