The Line

This week on The Line, Eli is joined in the studio by Dianna Daoheung, a first generation Lao-Thai American who co-owns one of the most famous bagel shops in New York City, Black Seed Bagels. Tune in to follow the line of her career from growing up cooking traditional Thai dishes, to balancing the roles of chef and business manager.

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This week on The Line, host Eli Sussman is joined by Marc Meyer, the executive chef of Cookshop, Vic's, Hundred Acres, and Rosie's, all in New York City.

For the last twenty years, Chef Meyer has presented ingredient-driven cuisine and found that the best products are produced with sustainability of the planet in mind. Chef Meyer finds this to be the cornerstone of modern American cooking with roots stretching across the country.

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This week on The Line, host Eli Sussman is joined by Ayesha Nurdjaja, the executive chef at Hundred Acres, Vicki Freeman and Marc Meyer’s farm-to-table restaurant in New York City’s SoHo neighborhood, where she serves a newly revamped menu of enticing Mediterranean dishes that highlight local, seasonal ingredients.

Born and raised in Brooklyn, Ayesha is the daughter of an Indonesian father and Italian mother. Growing up, she was always inspired by her father’s cooking and his use of exotic flavors, but her entrepreneurial spirit first led her to pursue a business degree at Pace University. After graduating in 2000, she realized that food is where her true passion lies, so she enrolled at the Institute of Culinary Education.

Ayesha graduated from culinary school in 2006 and, after watching chef Lidia Bastianich cook on PBS, walked into Lidia’s restaurant, Felidia, and asked for a job. They brought her on as a line cook and she worked her way up the ranks to become sous chef. Since then, Ayesha has helped lead the kitchen teams at Bar Artisanal and Michelin-starred Picholine under chef Terrance Brennan, and at Michelin-starred A Voce under chef Missy Robbins. She also spent time as executive chef at Il Bordello and most recently at Brooklyn neighborhood favorite Red Gravy, where for three years she offered her take on modern southern Italian cuisine.

In 2015, Ayesha met with restaurateurs Vicki Freeman and Marc Meyer, who were looking for a new chef at their restaurant Hundred Acres. Ayesha was drawn to their passion for creating a welcoming place with honest cooking and they hit it off immediately. At Hundred Acres, her new menu draws on the rustic, vibrant flavors found throughout Italy, Morocco and Tunisia.

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This week on The Line, host Eli Sussman is joined in studio by chef Marco Canora of Hearth Restaurant, Brodo, and Zadie’s Oyster Room.

In the more than a decade since Marco opened Hearth, the restaurant has become an enduring presence in the New York City dining scene, earning a strong local following, positive two-star reviews from The New York Times in both 2004 and 2013, and a prestigious “Outstanding Restaurant” nomination from the James Beard Foundation, regarded as one of the highest honors in the national restaurant industry. In January 2016, Marco reinvented the 12-year-old restaurant with a fresh new look and sharpened commitment to transparency and simple, clean food. The menu focuses on real food and nutrient density, offering quality fats, freshly milled grains, grass-fed butter and sustainable, local fish, all influenced by Marco’s Italian heritage. In 2016, Marco was nominated for the James Beard Foundation’s “Best Chef: New York City” award.

With a newfound dedication to mindful, nutritious eating, Marco opened his takeout window, Brodo, out of a side window at Hearth in November 2014, followed by a brick-and-mortar West Village location in November 2016. Brodo serves nourishing, sip-able bone broths in coffee cups with customizable add-ins such as ginger juice, freshly grated turmeric and quality fats such as butter and coconut oil, buzzed straight into the broth to create rich, frothy beverages. Marco has been recognized by many as a pioneer of the bone broth trend that continues to spread across the nation.

In June 2016, Marco opened Zadie’s Oyster Room down the street from Hearth. His ode to New York’s turn of the century oyster houses, it offers a menu of seven different preparations of the bivalve along with wine, beer, cider and other shareable bites in a bright, airy space on 12th Street.

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This week on The Line, host Eli Sussman is joined by Jean Adamson, owner of Vinegar Hill House.

Jean moved from Salt Lake City to NYC in the spring of 1997 to attend the French Culinary Institute. After graduating, Jean began at Balthazar where she worked every station before becoming the first female Sous Chef for the company at the end of her second year. After a stint in Europe, she was the head chef of Balthazar Bakery and later the Sous at Pastis. She later consulted for Frank Prinsinzano to help organize the kitchens of his mini empire, worked as Head Chef at Freemans, and then in 2008 opened her own restaurant in the dusty landmarked neighborhood of Vinegar Hill, Brooklyn.

Almost nine years later Jean still feels the values she learned throughout her years cooking and traveling hold weight in her current efforts within her life and her business. She continues to move forward in her practices as a business owner with consideration of the many parts of the restaurant industry and how they affect one another and the world around.

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This week on The Line, host Eli Sussman is joined by Chef Eduardo Sandoval of Tygershark in Prospect Heights. Tune in to follow the line of Sandoval's career, from growing up in Texas to serving Korean classics with Latin American flair in Brooklyn.

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On the season premiere of The Line, host Eli Sussman is joined by Tracy Young, co-owner and creative director of Kings County Imperial in Williamsburg, Brooklyn. Tune in to hear them trace the line of Tracy's career, from working as a private chef aboard luxury yachts, to fusing casual Szechuan cuisine with Brooklyn-sourced ingredients, and soy sauce on tap.

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On the season finale of The Line, host Eli Sussman is joined in the studio by Chef Jake Novick-Finder of Gristmill. At just 12 years old, Jake started his first internship at Chanterelle in New York City, followed by extended periods at Gramercy Tavern during Claudia Fleming’s tenure, Union Square Café, and a chocolate shop in Paris. Now, as the executive chef and owner of Gristmill in Park Slope, he creates a seasonal rotating menu sourced from farmers and purveyors in the Northeast, including his mother’s personal farm in Rhinebeck, NY.

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Chef Ron Silver opened Bubby’s as a one-man pie delivery service on Thanksgiving Day in 1990. He worked out of a small kitchen on the corner of Hudson and North Moore Street in Tribeca baking pies and selling them to restaurants and his neighbors. And today, Ron’s beloved restaurant and pie shop, beloved by thousands of New Yorkers and visitors alike, celebrates 25 years of feeding its community. Bubby’s now has locations in Tribeca and the Meatpacking District, across from the new Whitney Museum.

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This week on The Line, host Eli Sussman is joined by Bobby Hellen, executive chef of GG's in the East Village.

Growing up in a large Italian family in New York City, Chef Bobby Hellen has always felt most at home in the kitchen. Influenced by his grandmother, a devout Mets fan from Brooklyn who used to take pride in her homemade pastas, sausages, and cured meats, Hellen found cooking at a young age and learned to love the controlled chaos of a kitchen.

Tune in to follow the line of Hellen's career from culinary school to "meat prodigy" and beyond!

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