Were talking science and booze on this weeks episode of U Look Hungry. Helen Hollyman is joined by Tristan Willey, the bar manager of Booker and Dax in the Momofuku Ssam Bar. Tune in to learn why Tristan initially moved to New York City, and why he was called back to the food service industry. Hear about some of the techniques and technologies that Tristan uses at Booker and Dax to create a unique brand of cocktails. Learn about Tristans introduction to the world of spirits with Kings County distillery, and his opinions about coopers. Hear about the state of the cocktail scene in New York City, and hear as Helen and Tristan taste bourbon and moonshine on air! Todays episode has been brought to you by Tekserve.
Were trying to identify where we can make the process easier, better, more efficient, create better ingredients... rather than re-invent the wheel of cocktails.
Theres a terroir to spirits, which has been wildly debated before because youre not talking earth tones and grapes. But considering how much the process of aging spirits flavors them- were talking 80 to 90% of the flavor coming from the barrel and how everything sits it- environment plays a big role.

-- Tristan Willey on U Look Hungry

Episode 50: Tristan Willey of Booker and Dax

U Look Hungry is a radio show bridging the gap between food and contemporary pop culture. Every Thursday at 6 p.m. (EST), radio host Helen Hollyman uncovers what happens when current food and cultural shifts collide: just like movies, music, art and everything else that permeates our daily lives, food has carved its own niche into the amorphous box of contemporary popular culture. Tune in to uncover what people are eating and why are they eating it, analyzing our ever-changing community food systems, and exposing the remarkable figures that have chosen to go against the grain. The show focuses on the game changers taking part in these trends, from chefs and artists, musicians and food writers to everyone across all spectrums of American (and international) culture. Tune in because you my friend, well, you look hungry.
    For more information, visit www.ulookhungry.com      Helen Hollyman is a food and culture writer for publications like GQ, Saveur, Refinery29, Time Out New York, Lucky Peach and Tasting Table, and author of the blog, ulookhungry. She's worked in most aspects of the food industry, which includes everything from baking at Momofuku Milk Bar, Food & Wine Magazine, cookbook editing, recipe testing, cooking on the line in New Orleans, being a truffle dealer, and has also worked for folks like Mark Bittman and Amanda Hesser of the NY Times.     
Heritage Radio Network. All Rights Reserved.

Courtney McBroom is serving up Tex Mex at Ress Le Gouter in Red Hook, Brooklyn! Helen Hollyman is back in Brooklyn for this weeks installment of U Look Hungry, and shes chatting with Courtney about her Texas roots and the pop-up phenomenon. How does Tex Mex differ from traditional Mexican food? Find out why Patrick Swayze is a perfect muse for Tex Mex dishes, and learn what other famous Texans inspire Courtney and Helen. So grab a Dr. Pepper and a big plate of chicken fried steak and find out more about Courtneys pop-up, Casa Blanco, on this weeks edition of U Look Hungry! Thanks to our sponsor, Tekserve. Todays music has been provided by takstar.
For me, the food is based on drawing from memories from eating in restaurants as a child in Texas, or recipes that our families made. [23:00]
-- Courtney McBroom on U Look Hungry

Episode 85: Casa Blanco with Courtney McBroom

This week on U Look Hungry, host Helen Hollyman is in New Olreans with Ashley Hansen of Hansens Sno Bliz! Started in 1939 by Ashleys grandparents, Ernest and Mary Hansen, Hansens Sno-Bliz specializes in shaved ice, offering a variety of flavors that are sure to please everyone. These unique flavors include cream of almond, blueberry, coconut, cardamom, nectar, and ginger, and also the favorites - banana, orange, pineapple, chocolate, strawberry, and more. Decades later, Hansens still makes its own flavors every day, from Marys secret recipes, and creates snoballs from the original machine. Tune-in to learn more about the history behind the world famous Sno-Bliz, and learn which secret flavors to order when at the store. The combination of fluffy ice and homemade syrups demand that each Sno-Bliz be made in layers - ice, syrup, ice, syrup, and so forth. The Hansens motto is stated simply to uphold their high standard: There are no shortcuts to quality.

This program has been sponsored by Tekserve.

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In the back of my head Im always brainstorming - what new flavors to do this year. My mind is never too far from the business. [23:03]
-- Ashley Hansen on U Look Hungry

Episode 84: Ashley Hansen

Today on U Look Hungry, host Helen Hollyman is in New Orleans to talk with Brian Bordainick about The Dinner Lab, a consumer dining experience that brings together up and coming chefs, and an exclusive membership for those interested in exploring innovative ideas in food to unique spaces that would never otherwise be known to the public. Officially launched in three cites, Nashville, Austin, and New Orleans, the goal of The Dinner Lab is to serve as a culinary and social experiment, and create a singular event that only exists for one evening, combined with the best culinary talent and the most diverse guests possible. With a completely unique idea that combines the playful idea of people meeting new people, The Dinner Lab inevitably encourages those who attend to speak with their table mates, talk, and get to know one another. Bringing together people of all ages, The Dinner Lab is an interesting concept that ties all members through one aspect - great food, and good company. To join and learn more about future events, visit the Dinnerlab.com. This program has been sponsored by Tekserve.
The people that come out to our experiences are looking for something different. [13:20]
At the end of the day, we provide an amazing customer experience - listen to our users or you have none. [40:02]

-- Brian Bordainick on U Look Hungry

Episode 83: The Dinner Lab

Today, Helen Hollyman is on a quest to pay tribute to a space that has nurtured the souls of many an Austin character, one beer at a time. This magical place is known as Dry Creek Saloon, a spot where you can still manage to buy a $2 Pearl beer and catch the sunset over Lake Austin as George Jones croons on the jukebox. Tune in and sit down with Helen as she chats with Dry Creek owner and Austin native, Jay Reynolds, about how this place got its start, the tales that have taken place here, and so much more. Helen also talks with a few of the characters that have graced the bar stools of Dry Creek over the past fifty years and hear their stories involving Willie Nelson; Texas shoot outs; the late and great Dry Creek owner, Sarah, who was known as the meanest bartender in Austin, Texas; what it means to be a Texan; and so much more. This episode has been brought to you by Tekserve. Thanks to Knifeshow for todays music.

If you want to be a Texan, all you have to do is brag about it. [37:00]

-- Jay Reynolds on U Look Hungry

Episode 82: Dry Creek Saloon

On todays episode of U Look Hungry, Helen Hollyman is reporting from the Big Easy, as she sits down and chat with Ali Mills, the mastermind/bartender behind the hottest New Orleans pop up bartenders salon/speakeasy, Dash andamp; Pony. Tune in to hear them talk about the contemporary New Orleans cocktail scene, termite swarms, bugs, and why youll find them in your booze. Why is it okay for bartenders to be rude? Find out all of this and more on this weeks installment of U Look Hungry. This program has been sponsored by Tekserve. Thanks to Shadowbox for todays music.
Firstly, Im a bartender. I want people to come into the bar and have a good time, and I want it to be fast. I think mixologists are the ones who develop the recipes. [19:00]
-- Ali Mills on U Look Hungry

Episode 50: Tristan Willey of Booker and Dax

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