THE FOOD SEEN

On today's episode of THE FOOD SEEN, establishments of a certain embellishment are part of John Tebeau's story. His grandfather owned speakeasies in Detroit during the 1920s, his father opened restaurants and saloons in Muskegon, Michigan in the 50s. What writer Ray Oldenburg calls "third places," somewhere between work and home, lie Bars, Taverns & Dives New Yorkers Loves, an ode to such watering holes. John Tebeau illustrates the facade, and enumerates on the interior motifs, profiling bartenders and classic cocktails, all for that gemütlichkeit, "that great, good feeling." Sidle up and become a regular for life.

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On today's episode of THE FOOD SEEN, Margaret Palca was never supposed to be a baker. Everyone in her family thought she'd be an artist, but after an apprenticeship in French pastry, she had set a course for Paris, and began her dream of opening up a bakery. She's now been a Brooklyn mainstay for decades, but Margaret Palca Bakes, is more than a bakery (and a cookbook!), it's a life story. Palca nourishes her customers, family and friends with every award-winning piece of rugelach. You'll go for the cakes, cookies, muffins and more, but you'll come back for the memories.

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On today's episode of THE FOOD SEEN, the fourth generation of Zaro's Family Bakery, is run by four Zaros: Michael, Brian, Scott and Richie. These three brothers and one cousin, bake the breads and pastries of their birthright, as native New Yorkers, instilling an institution with braided challahs and black & white cookies. Over 1.5 million people pass by their storefronts every day, conveniently located at transportation hubs like Grand Central Terminal, Penn Station and Port Authority, it's no wonder that traveling back in time, still tastes so sweet.

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On today's episode of THE FOOD SEEN, Adam Dulye, Executive Chef of the Brewers Association, authored THE BEER PANTRY (thebeerpantry.com), as a guide to cooking FOR beer, not just WITH it. It breaks down craft beer into 6-PACK of flavor profiles (Crisp & Clean, Hoppy & Bitter, Malty & Sweet, Rich & Roasty, Fruity & Spicy, and Sour, Tart, & Funky), which a parallel a palatable lexicon that also describes the foods that best pair with them. Think Grilled Clams with Spicy Corn and Garlic Aioli with a nice refreshing Pilsner. Chicken Thighs with Crispy Yukon Potatoes and Braised Kale with a piney Pale Ale. Chocolate Devil's Food Cake with Mini Stour Milkshakes. This is not your normal pub grub; this is hand-crafted cooking for better made beers.

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On today's episode of THE FOOD SEEN, James Briscione turns big data into delicious recipes.. While Director of Culinary Research at the Institute of Culinary Education (ICE), Briscione worked with IBM's Watson computer to mapped out flavor combinations which challenged the pre concepts of what tastes good together, and why. From there, The Flavor Matrix was born! As a book, it's a guide to pairing ingredients chemically by their aromatic compounds. As a cook, you'll open up a world of creativity far past your personal palate of taste memories (e.g. garlic and cocoa, artichokes and sesame, corn and coconut).

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On today's episode of THE FOOD SEEN, Andrea Fazzari finds out what it means to be "Japanese", as a world traveler, an anthropological photographer, and now, author of "Tokyo New Wave: 31 Chefs Defining Japan's Next Generation". Profiling a new generation of Japanese cooks in the kitchen, those that run sushi counters, late night izakayas, French bistros, Italian trattorias and ramen shops, are ushering an era of modernity, with the deepest respect to tradition. It's Fazzari's intuitive interviews, and insightful imagery, that center us, and herself, in Japan, in her love letter of time, place, and food.

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On today's episode of THE FOOD SEEN, Cameron Stauch takes us on a journey into the world of Vegetarian Viet Nam. A culture, and cuisine known for its brothy complex pho soups, and layered bánh mì sandwiches, comes a vision of vegetarianism brought to light by Mahayana Buddhists. Stauch first visited Hanoi in 2000, and lived there over a decade later where he learned that most vegetarian Vietnamese dishes are just replicas of ones with meat. That said, the textural nuances of tofu and delicate fragrant herbs, elevate rice crepes and cellophane noodles, making this meatless approach to cooking so mindful.

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On today's episode of THE FOOD SEEN, we welcome the "fine casual" expansion of Tender Greens from sunny California. What begin as a single establishment in Culver City, is now nearly 30 locations strong! CEO and co-founder Erik Oberholtzer, a seasoned chef himself, spent time in white table clothed kitchens of the slow food movement, but it wasn't until a stint as Executive Chef at Shutters on the Beach in Santa Monica, that he and co-founders David Dressler and Matt Lyman realized they couldn’t afford to eat at the type of restaurants that served the quality food they have been accustomed to cooking. Tender Greens' mission was to bridge this gap, serve the comfort food chefs love to cook for themselves and their families, and make it delicious at a price that was accessible, everyday. There's mindfulness behind this mantra too, with initiatives in urban farming, culinary internship programs, and supporting like-minded local purveyors, democratize fine dining for all!

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On today's episode of THE FOOD SEEN, we break into the batteria (a series of barrels in descending size, and different woods) of Mariangela Montanari, a REAL balsamic vinegar maker from Modena (Italy), the land of fast cars, and slow food. At La Ca' Dal Non, her acetaia (vinegar brewery), balsamico tradizionale DOP has been produced for generations, but it's only in the past 50 years that it's been shared outside of the family. Luckily, 100 ml bottles of "black gold" are now imported in by Gustiamo, allowing us to taste, and truly experience, the history of balsamic vinegar.

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On today's episode of THE FOOD SEEN, Lindsay Maitland Hunt (Instagram: @lindsaymaitland) aims to eat what she calls "healthyish", noted in her titular book, "Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life". The trick is, there is no trick; accessible ingredients, streamlined recipes, and equipment you already have in your kitchen. Here's how to have the biggest, most delicious plate of food possible, by packing your bowl with vegetables for extra volume, or adding fun flavor boosters. From breakfast smoothies, to no-cook lunches, even treats and snacks to sate your health-minded, and hungry desires.

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