On today’s episode of THE FOOD SEEN, Dorie Greenspan, who the New York Times has called a “culinary guru”, let’s us in on her stockpile of treasured Parisian baking recipes. In her newest, of a long cache of cookbooks, Baking Chez Moi, reflects on Dorie’s career of cookies and cakes, her collaborations with the likes of Julia Child, Daniel Boulud, and Pierre Herme, all while frequenting the best pâtisseries in hopes of replicating such sweets at home. If those names didn’t fire you up enough, then maybe Martine’s Gateau de Savoie, Odile’s Fresh Orange Cake, Tarte Tropézienne, and Eduard’s Chocolate Chip Cookies will turn on your ovens. From Dorie’s house to yours! This program was brought to you by Cain Vineyard & Winery.

“I thought I would write a book more about French patisserie, and as I started to work I realized that what I loved is the really simple stuff. I’m really a home baker at heart.” [05:00]

“You can bake like a pastry chef or you can bake like a home baker – and both are pretty fabulous.” [17:00]

–Dorie Greenspan on The Food Seen

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On today’s episode of THE FOOD SEEN, Chef Jeremy Sewall retraces his New England roots, from Samuel Sewall at the Salem Witch Trials, to generations of fishermen in Maine, like his Cousin Mark who supplies his restaurants of all their lobster. The name of his first restaurant couldn’t be more apropos, as Lineage literally sit a block away from Sewall Ave in Brookline MA. What Jeremy’s done with his fresh perspective for a regional cuisine oft relying heavily on historical dishes from the Puritans, is anew in The New England Kitchen (cookbook). He celebrates a contemporary cast of farmers and thinkers, from Skip & Shore of Island Creek Oysters, his co-collaborators from Island Creek Oyster Bar , to his newest Fort Point oyster bar, Row 34, which pours Maine Beer Company brews. What’s not lost is Jeremy’s sense of place. He still holds Boston’s past (and the Red Sox) near and dear to his heart. This program was brought to you by Whole Foods Market.

“Fall has this great feeling of relief. The summer’s over, the leaves are changing and that kind of dictates how you cook and how you eat. You start to crave things that are warming and hearty.” [27:00]

–Jeremy Sewall on The Food Seen

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On today’s episode of THE FOOD SEEN, Agatha Kulaga and Erin Patinkin met at a food-focused book club, became drinking buddies, then hoped to rid the world of bad bar snacks, introducing new faves like maple thyme pecans and spicy bacon caramel corn. They now serve some of Brooklyn best sweet and salty baked treats at Ovenly, seamlessly mixing in savory components en route to becoming one of NYC’s most creative bakeries. In their premier cookbook, Agatha and Erin reflect on their past Polish inflected upbringings, only to find their flagship store firmly set in the Greenpoint section of Brooklyn, surround by smoked meat shops serving kielbasa, and dishing out doughnuts better known as pÄ…czki. Their unique blend of old world ideas with new world flavors, like Brooklyn Blackout Cake using Brooklyn Brewery’s Black Chocolate Stout, and cheddar mustard scones, explore the boundaries of baking, all while extolling the simplicity of a salted chocolate chip cookie. This program was brought to you by Rolling Press.

—Erin Patinkin on The Food Seen

“There was never a question like should we keep doing this? What the hell are we doing? This is crazy!” [14:41]

—Agatha Kulaga on The Food Seen

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On today’s episode of THE FOOD SEEN, Cara Livermore didn’t foresee that becoming vegan in college would eventually utilize all the mediums she studied (illustration, photography, screen-to-print design, and hand-lettering), into a single entity now knows as, Chickpea Magazine. Her newfound veganism was cultured while cooking in her first shared apartment, where friends often encouraged her to compile a cookbook. Whereas Cara’s diet may avoid the consumption of animal products, Chickpea Magazine doesn’t limit it’s topics to the bland vegan literature of yore. Instead, it delves into mushroom foraging, harvesting salt in South Korea, using your cold-weather (warming) spices right, boosting base flavors with homemade bouillon, sipping tangy shrubs, and where to eat vegan in NYC. It’s not just about egg replacements anymore. This program was brought to you by Edwards VA Ham.

–Cara Livermore on THE FOOD SEEN

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On today’s episode of THE FOOD SEEN, meet photographer Tara Donne & food stylist Liza Jernow. Combined, they’ve lived gluten-free diets for over a decade. While working at food-focused magazines like Martha Stewart Living, they decided one day to create a publication for people like them, and thusly, Wild Apple Magazine, an online recipe journal, was born. Featuring gluten-free dishes from baking and breakfast, to making your own GF flour blends. Using GF grains like millet, quinoa, buckwheat, amaranth, sorghum, teff … to simply eating GF foods like fruits, vegetables, and proteins like eggs and meats. You ask, what’s the difference between celiac disease and gluten intolerance, well, we’ll finally find out, and from there, figure out the best approach for you to live your GF lifestyle. This program was brought to you by Whole Foods Market.

–Liza Jernow on The Food Seen

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On today’s episode of THE FOOD SEEN, we welcome jill-of-all-trades, Gail Simmons. Special Projects Director at Food & Wine Magazine, judge on Top Chef and Top Chef Duels (Bravo, WED 10PM EST), as well as host of FYI’s The Feed (FYI, THURS, 10PM EST), Gail may be best know for organizing events and overseeing competitions, but she also knows the challenges of one-upmanship. Gail’s modesty precedes her, having toiled as a food writer in Toronto, cooked in cutthroat NYC kitchens like Le Cirque 2000, worked with famed restaurateur Daniel Boulud, and assisted in the offices of Vogue’s own Jeffery Steingarten. Her book, “Talking with My Mouth Full: My Life as a Professional Eater”, may chronicle her life until now, but how does Gail continue to keep separate her true self from her on-camera personality. Or does she? Today’s program was brought to you by Consider Bardwell.

Photo by Melanie Dunea

“I was the only woman in both kitchens I cooked in. They were tough places. When all the guys would leave at the end of the night and go drinking and getting into trouble, I would generally go home and read books.” [30:00]

“I’m not really a food critic, I just play one on TV!” [39:00]

“Being on television, my greatest reward is when somebody comes up to me and says ‘Because I watch your show with my son he now loves to cook and wants to be a chef.’ ” [54:00]

–Gail Simmons on THE FOOD SEEN

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On today’s episode of THE FOOD SEEN, how does a two-dimensional wallpaper company, transform home decor for a 3D world. This is exactly what Payton Cosell Turner & Brian Kaspr of wallpaper company Flat Vernacular have done with their new venture, Department of Decoration. Inspired by natural elements that surround the sea, DoD’s “Dining Room” collection, includes porcelain plates, cocktail napkins, flatware, linens, and chairs, are accented by colorful matte glazes and calming blue dyes. Their launch included 5 days of gatherings at the High Line Hotel in collaboration with the Spring Street Social Society, which hosted dinners cooked by lauded chefs, and surprise performances by New Orleans jazz bands. Talk about setting the scene. This program was brought to you by Rolling Press.

–Payton Cosell Turner on THE FOOD SEEN

“[Decorating] takes time. A lot of people feel this weird emptiness that it doesn’t like like remodelista, but it will take you a while to get there.” [33:00]

–Brian Kaspr on THE FOOD SEEN

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Today’s episode of THE FOOD SEEN was taped in San Francisco at Stitcher.

Maia Hirschbein is an oleologist, an olive oil specialist. She up in San Diego with an orchard as a backyard, but it took a semester at the University of Gastronomic Sciences in Italy, for her to realize what her home state of California had to offer. A missed attempt at working wine harvest in Tuscany lead Maia to her first olive grove. Olive oil has a history over 6500 years old, but the national growth of olive trees only started in the late 1700’s. Learn about Maia’s work with the California Olive Ranch, educating us about how olive oil is actually more of a fruit juice, what the best times of the year are to buy a bottle, that it doesn’t age like wine (so use it right away), and how taste and talk about all flavors and aromas produced by the myriad of varietals existing around the world, and blended in California. This show was brought to you by Tabard Inn

The following olive oils were tasted during this show:

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On today’s episode of THE FOOD SEEN, we’re happy to catch up with Jen Murphy, the wanderlust Deputy Editor of AFAR magazine. This globe trotting gal grew up on the shores of New Jersey, only to find herself jaunting to far flung beaches and beyond in over 40 countries on 5 continents. Recently, Jen’s been in Croatia, Slovenia, London, Colorado (Granby, Crawford, Durango), Verbier, Austin, Asheville, Charleston, Maine, Marrakech, Nambia, Mozambique, Cape Town … just to name a few, but what tips does she have to become a better adventurer. From travel etiquette to cultural practices, assimilating like a local, and asking a bartender where to eat, here’s how to make it about both the journey and the destination. This program was brought to you by White Oak Pastures.

“If you’re on the coast of Cambodia having crabs just out of the water – no matter how good the chef is in New York you can’t compare.” [14:00]

“Travel makes you so much more appreciate of everything you have.” [25:00]

–Jen Murphy on The Food Seen

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On today’s THE FOOD SEEN, meet culinary producer Libbie Summers. She lives a food-inspired life, so much so that she’s branded her business that way. Her grandmother thought Betty Crocker was a bore, so Libbie sought to change that. Her newest book, “Sweet & Vicious: Baking with Attitude”, sets a scene for each sweet to be served in. From her Good & Plenty Cupcakes’ pink anise frosting to a Fairground Attraction Cake with over a foot of cotton candy atop, over the top is exactly what these desserts are about! Watch her cookbook trailer and you’ll see. You can also follow Libbie’s musing with photographer Chia Chong on their collaborative/creative blog, Salted and Styled. This program was brought to you by Edwards VA Ham.

–Libbie Summers on The Food Seen

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