THE FOOD SEEN

On today's episode of THE FOOD SEEN, we drink the rainbow with Jon Bonné, a writer, whose career has spanned the globe in search of fermentable grapes. Posting time as the San Francisco Chronicle's wine editor, a deep, contemporary look at wine coming from the Golden State for his book, The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste, Senior contributing editor for PUNCH, and most recently, publishing The New Wine Rules, a guide on how to drink better through 89 quaffable tips: a good wine-store employee is your best friend, a wine’s price rarely reflects its quality, you can’t judge a label like you used to, acidity might be the most important quality in wine, texture might be the second most important quality in wine … and if all else fails: bubbles!

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On today's episode of THE FOOD SEEN, Pableaux Johnson kick-starts our 2018 season with a Louisiana Creole tradition: red beans & rice. A meal regulated for Mondays, made with leftovers from Sunday dinner, is the extension dinner by a day, by the benevolent hand of hospitality. Before moving to New Orleans, Johnson lived in Austin, Texas, and would throw big gumbo parties for friends in the hundreds, feeding them soul food past po’boys and beignets. In 2009, he took his show on the road, bringing his Red Beans & Rice Show to the masses. Named one of Epicurious' "100 Greatest Home Cooks of All Time", Johnson, a photographer and journalist at heart, is the life of the food party, Mardi Gras, and Jazz Fest all in one!

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On today's episode of THE FOOD SEEN, Jersey boy, Mike Friedman, cooks Italian-influenced food to Washington, DC, by way of the Mediterranean and the Mid-Atlantic. Friedman opened up The Red Hen DC, and more recently, All-Purpose Pizzeria, in DC's Shaw neighborhood, bringing his Jersey-style, and schtick, to his takes on traditional pastas and deck-oven pizzas, that will have you traveling towards our nation's capital for an antipasti salad, mezzi rigatoni and a slice!

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On today's episode of THE FOOD SEEN, we chill out with Shintaro Okamoto of Okamoto Studio, NYC's premium ice sculptor, who's family has been carving large blocks for ice for generations. It's not all chain saws and ice picks, though they're definitely in the tool kit, as we consider the methods and machinery behind making crystal clear frozen water; the true magic behind ornate displays, luges, and even cocktail ice. Okamoto Studio's customized frozen art pieces eventually melt away, but their temporal memory is forever breathtaking.

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On today's episode of THE FOOD SEEN, it took two childhood friends, Chip (Malt) & Jake (Kalick), to reinvent the way we procure our cookware. Made In, was born out of a directness; a business based on making the best pots and pans in America, while cutting out the middle man to offering the savings direct to consumer. Assembled in America, you'll find 5-ply construction, even-cooking properties, ergonomic and heat-resistant handles, chemical-free coating, stackable and dishwasher safe. What may sound like an infomercial is just that, except there's no need to call a toll-free number. There's a straightforward website, and a simple wish: that more people will continue to cook at home ... in Made In cookware of course.

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On today's episode of THE FOOD SEEN, how does one revive a nearly 100-year-old speakeasy, and sacred New York City establishment? Well, Victoria Blamey came to Chumley's, with her Chilean heritage and worldly repertoire, making it anew and paying homage to the past? She kept the burger and beef tartare, but made them hers, adding bone marrow the burger, and serving the tartare with puffed beef tendon, confit tomatoes, and Ombra sheep cheese. It's a window into her world, in a windowless establishment, that has long been a literary and culinary hub.

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On today's episode of THE FOOD SEEN, we dance our way to Mumbai with Sri Rao, the first American born writer to work on a Bollywood film. Indian cinema is vivid and rich, and their cuisine is just as brilliant. In his cookbook, "Bollywood Kitchen", Rao blends the two, pairing musicals with menus, even his own, “Baar Baar Dekho” (Look Again & Again), a love story which featured 2016’s #1 dance song “Kala Chashma”, and has over 300 million views on YouTube. Grab your with Masala Spiced Popcorn, and get ready for a movie and dinner!

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On today's episode of THE FOOD SEEN, David Tanis, ex-Chez Panisse chef, and author of the seminal classics "A Platter of Figs" "Heart of an Artichoke" and "One Good Dish", releases his most recent opus "Market Cooking", derived from the French term, "la cuisine du marche". It's a philosophy and style, such in the way that Tanis approaches each ingredient; first with Alliums, then Vegetables, followed by Spices. If you've ever wondered how to build flavors, as well as your repertoire, this is the book for you!

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On today's episode of THE FOOD SEEN, Brad Thomas Parsons is best known as a cocktail scribe, penning such modern classics as Bitters and Amaro. Celebrating yet another unsung hero in the booze world, Parsons now immortalizes our feline protectors in his latest book: Distillery Cats, complete with 30 mouser profiles, and fifteen cocktails from the distilleries they patrol, and call home.

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On today's episode of THE FOOD SEEN, during a visit Rome as an art student and sculptor, Jim Lahey, now known for his breads at Sullivan Street Bakery and the revolutionary no-knead method, found epiphany in pizza bianca all romana. From those origins, comes a cookbook, with stories of Lahey's bread beginnings, and sourdough starter.

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