Sharp & Hot

Presentation Party Night: Andy and Ashley : Tune in to a brand new episode of Sharp & Hot as Anne and Emily are joined by Andy and Ashley, the team behind Presentation Party Night — a monthly lecture series based in Bushwick, Brooklyn, and founded on the idea that everyone has something to teach. Their goal was to create a forum for learning and progressive discussion in our community, but to make it free and fun. PPN combines a party atmosphere with informational programming to make a raucous celebration of peer education, food, and beer. Their events happen on the 3rd Sunday of every month. Everything is totally free and open to the public – they provide beer and food (potluck style – bring something to share) and they survive on donations from the audience. This program was brought to you by EscapeMaker.com.

–Ashley Quinn on Sharp & Hot

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Andrea Lynn author of Queens, A Culinary Passport. Is Queens in the house? On today’s episode of Sharp & Hot, the answer is a resounding YES! Tune in as Emily Peterson and Anne Hogan are joined by Andrea Lynn, author of Queens, A Culinary Passport. Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York’s celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage—all without ever leaving Queens! This program was brought to you by Cain Vineyard & Winery.

–Andrea Lynn on Sharp & Hot

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This week on Sharp and Hot Emily and Anne interview, judge on The Food Network’s: Cutthroat Kitchen, Simon Majumdar about his recent publication “Fed, White, and Blue.” They discuss his book tour across the US and the various stops they will be making, cooking at Emily’s house in New Jersey, the exciting nature of cooking on TV, and what its like to be famous. After the station break Emily and Anne come back for and interview with Jacob Ehrenkrona, the pioneer of Martin Millers Gin, about one of the most important ingredients in Gin production, water. This program was sponsored by Bonnie Plants.

“If I ever say I had a long bad day on set, I tell my wife to slap me…and she would.” [10:00]

“Lets make the perfect gin…at worst case, we drink it ourselves.” [21:00]

— Simon Majumdar and Jacob Ehrenkrona on Sharp and Hot

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This week on Sharp & Hot host Emily Peterson is sitting down with Heritage Radio Network Founder Patrick Martins talking about his book, “The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat,” co-written by Mike Edison. The book features fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. We have evolved as meat eaters, proclaims Patrick, and it’s futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. Patrick cuts through organized zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. Patrick also talks about his fondness for heritage breeds, goat meat, and the start of Heritage Foods USA. Tune in to gain insight into Patrick’s thinking on topics from parenting, slaughterhouses, to what we can actively do to make a difference. This program was brought to you by Heritage Radio Network.

“My only issue with vegetarians are the ones who say you shouldn’t eat meat. You shouldn’t!”

“Some billionaire just needs to build 4 slaughterhouses outside their city… and let the farmers come and charge them a per pound cost.”

“Through fun and also fact this is the only book you need to read to have all those answers.”

—Patrick Martins on Sharp & Hot

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This week on Sharp and Hot , Emily and Anne interview Elizabeth Carmel of Carolina Cue to Go. Elizabeth tells Emily and Anne about her journey of bringing Texas style barbecue to NY and the history of what barbecue was, to what it has become today, as well as her recent barbecue shipping venture. Elizabeth then informs us that different styles of barbecue stem from what animal you are cooking, what part of the animal you use, and the kind of sauce that you eat it with. After this Emily, Anne, and Elizabeth discuss comfort foods, bread pudding, and their mutual love for sweet potatoes. This program was brought to you by Edwards VA Ham.

“You take a bite and it just transports you to a whole other barbecue place.” [15:00]

“I am painfully honest, if you don’t want my opinion, don’t ask me the question.” [32:00]

— Elizabeth Carmel on Sharp and Hot

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This week on Sharp and Hot Emily and Anne interview Chef Leeann Lavin and Chef Joe Realmuto. They discuss Chef Leeann’s newest cookbook, “The Hamptons and Long Island: Homegrown Cookbook,” in which Joe is featured. Joe tells us about a local garden that he owns behind his restaurant Nick and Tony’s, and why he decided to stop working in NYC. Leeann and Joe then go into why locally sourcing ingredients is tantamount to having a successful restaurant, and why chefs should not “smile and dial.” This program was brought to you by Whole Foods Market.

“I wanted to show in the book not only the relationship between the artisan and the chef…but also the reverence they have for the land and the water.” [23:00]

“You need to eat from your own soil.” [25:00]

— Leeann Lavin on Sharp and Hot

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Katrina Blair & The Wild Wisdom of Weeds : This week on Sharp & Hot, Emily Peterson is joined by Katrina Blair author of .The Wild Wisdom of Weeds, the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. This program was brought to you by Whole Foods Market.

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Brisket King & Skin Cleanse: This week on Sharp & Hot, Emily talks about two things that fit perfectly together – brisket and skin care! First, she chats with Adina Grigore, author of Skin Cleanse. Skin Cleanse helps readers diagnose and understand the underlying causes of their individual skin problems and offers all-natural recipes—using inexpensive ingredients that can be found at the grocery store to treat them effectively. Later, she’s joined by Chef Brian Perrone and Jimmy Carbone who recap Brisket King, an event where 20+ chefs competed for the glory of beef! This program was brought to you by The International Culinary Center

–Adina Grigore on Sharp & Hot

“Each year we get to crown a different brisket king of NYC!” [17:00]

–Jimmy Carbone on Sharp & Hot

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This week on Sharp and Hot Emily and Anne begin the show by discussing health concerns and cholesterol. They transition to talking to their guest Chef Brian Alberg of The Red Lion Inn. They discuss the Red Lion Inn’s customers, food, and the age demographics they want to attract. Brian gives us insight into how he started cooking and his love for his profession. This program was sponsored by The International Culinary Center.

“Who gets do design their own restaurant? With someone else’s money! BONUS!” [22:20]

“We are conscious of the ingredients available to us…What you can get locally you should get locally.” [27:20]

— Chef Brian Alberg on Sharp and Hot

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Pop-Up Entrepreneur: Sam Saverance of Bunna Cafe AND Laura Theodore, The Jazzy Vegetarian. This week on Sharp and Hot Emily Peterson and Anne Hogan interview Laura Theodore or “The Jazzy Vegetarian,” musician, actor, chef, and lover of vegetables. Laura first tells us about her grandmother who inspired her to cook, she talks about her grandmother’s method of making food not only taste, but look beautiful as well. To transition into the break Laura sings a song that she recorded with guitarist Joe Beck. When Emily and Anne come back they interview Sam Saverance of the new Bunna Cafe. The cafe is centered around Ethiopian cuisine, Sam tells us about some of the work he did in Ethiopia and how Bunna Cafe started. This program was sponsored by Brooklyn Slate Company.

“My grandmother always made her food look beautiful, and that is what I sought to do.” [12:00]

“I wouldn’t say there are cons when starting a restaurant, but it really is a rush to start a pop-up.” [26:00]

— Laura Theodore and Sam Saverance on Sharp and Hot

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