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The Food Seen

Heritage Radio Network

Michael Harlan Turkell captures the inner workings of kitchens and documents the lives of chefs in their restaurant world. On The Food Seen, he'll further explore the amalgamation of food and art by talking to artists from a multitude of media. Guest will range from photographers, food stylists, interior architects for restaurants, industrial designers -- all the players that make you want to eat with your eyes. Get ready to feast your ears!

Michael Harlan Turkell captures the inner workings of kitchens and documents the lives of chefs in their restaurant world. On The Food Seen, he'll further explore the amalgamation of food and art by talking to artists from a multitude of media. Guest will range from photographers, food stylists, interior architects for restaurants, industrial designers -- all the players that make you want to eat with your eyes. Get ready to feast your ears!
More Information

Location:

Brooklyn, NY

Description:

Michael Harlan Turkell captures the inner workings of kitchens and documents the lives of chefs in their restaurant world. On The Food Seen, he'll further explore the amalgamation of food and art by talking to artists from a multitude of media. Guest will range from photographers, food stylists, interior architects for restaurants, industrial designers -- all the players that make you want to eat with your eyes. Get ready to feast your ears!

Twitter:

@thefoodseen

Language:

English

Contact:

BOX 198 402 Graham Ave. Brooklyn, NY 11211 646-808-4159


Episodes

Episode 358: Christina Lecki, Reynard

6/12/2018
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On today's episode of THE FOOD SEEN, Christina Lecki runs Reynard, a wood-fire restaurant in Brooklyn's Wythe Hotel, with an ambition of being 100% sustainable. There's a whole animal butchery program, a 24-hour cooking schedule, food scraps are made into meals, and even dye the fabrics used at the table. While food is one of the top emitters of greenhouse gas, Lecki is the opposite of hot air, putting her operations money where her mouth is, funding farmers as natural resources; a return...

Duration:00:35:35

Episode 357: The Negroni

6/5/2018
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On today's episode of THE FOOD SEEN, we mix up a Negroni cocktail, as Campari (the storied Italian bitter liqueur) celebrates Negroni Week. It only makes sense to speak to three Negroni ambassadors, as analogy to the cocktail's 1:1:1 recipe ratio. First, Gary "Gaz" Regan's recounts his book, "The Negroni" and the century old tale of Count Negroni's drink order which changed the face of cocktail culture. We'll sit at the bar with Naren Young of Dante, who's cocktail list boasts a Negroni on...

Duration:00:36:14

Episode 356: Session Cocktails with Drew Lazor

5/29/2018
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On today's episode of THE FOOD SEEN, Maryland native, Drew Lazor, writes about cocktail culture for PUNCH, and most recently authored their low-alcohol drinks book, Session Cocktails. (NOTE: Lazor grew up drinking Baltimore's own Orange Crush.) With a library of libation anecdotes, Lazor's bar talk is fluid, but if you want to coherently converse and be drinking throughout, the 3/4-ounce rule is for you! Cobblers, Kir Royales, Sours and Collins, are a grade of mixed drinks made for those...

Duration:00:24:40

Episode 355: Foreign Cinema

5/22/2018
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On today's episode of THE FOOD SEEN, Gayle Pirie & John Clark's lives have been like a movie. They met in San Francisco, became chefs at the Bay Area's illustrious Zuni Cafe, then opening Foreign Cinema in the Mission District in 2001. Reviving an area that used to be known as "Miracle Mile" for it's shopping malls marked with movie theater marquees, Pirie & Clark coalesced their love of international cuisines, and foreign films, as seen in their storied cookbook, starting from La Dolce...

Duration:00:31:11

Episode 354: Gaz Oakley, Avant Garden Vegan

5/15/2018
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On today's episode of THE FOOD SEEN, Gaz Oakley grew up on the south coast of Wales in the UK. He aptly chose catering as a subject for his GSCE when he was 14 years old, and from there on out, food became his core. For years, Gaz cooked in hotels, restaurants, but it wasn't until a few years ago, that he decided to become vegan, and truly found his food voice. Avant Garde Vegan, started as an Instagram feed, @avantgardevegan, now with over 200K followers, and then became a YouTube...

Duration:00:25:38

Episode 353: Reclaim Design

5/8/2018
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On today’s episode of THE FOOD SEEN, no one sets a scene like Southern boys, Ben Knox and Christopher Spaulding of Reclaim Design. Their narrative driven designs are inspired by years in theatre, and have somehow made a home in many a cookbook (e.g. The Art of the Cheese Plate, Eat What You Watch, Toast Water, Hot Cheese, Captain's Cocktails, Crimes Against Whiskey, Ranch, Tiki ... to name a few). Like an actor ability to story tell, the costumes they now lay are tabletops. From vintage...

Duration:00:26:36

Episode 352: Booze & Vinyl with The Darlingtons

4/17/2018
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On today's episode of THE FOOD SEEN, we take in Booze & Vinyl with The Darlingtons. André and Tenaya, a brother and sister food and cocktail writing team, grew up listening to their musician father's turntable, their family known for hosting lots of listening parties. Years later, while on Google Hangouts hosting a virtual happy hour, they hatched a plan to drink their way through the cocktail canon together. 70 iconic albums from the 1930s -2000s, Side A & Side B cocktails to pair, you'll...

Duration:00:22:10

Episode 351: Bars, Taverns & Dives New Yorkers Love by John Tebeau

4/10/2018
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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...

Duration:00:35:13

Episode 350: Margaret Palca Bakes

4/3/2018
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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...

Duration:00:28:52

Episode 349: Zaro's Family Bakery

3/20/2018
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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,...

Duration:00:31:19

Episode 348: The Beer Panty with Adam Dulye

3/13/2018
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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...

Duration:00:32:48

Episode 347: The Flavor Matrix with James Briscione

3/6/2018
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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...

Duration:00:27:18

Episode 346: Tokyo New Wave with Andrea Fazzari

2/27/2018
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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...

Duration:00:31:06

Episode 345: Vegetarian Viet Nam with Cameron Stauch

2/20/2018
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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...

Duration:00:30:07

Episode 344: Tender Greens with Erik Oberholtzer

2/13/2018
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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...

Duration:00:34:33

Episode 343: REAL Balsamic Vinegar with Mariangela Montanari of La Ca' Dal Non

2/6/2018
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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...

Duration:00:20:14

Episode 342: Healthyish with Lindsay Maitland Hunt

1/30/2018
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On today's episode of THE FOOD SEEN, Lindsay Maitland Hunt 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...

Duration:00:25:30

Episode 341: The New Wine Rules with Jon Bonné

1/23/2018
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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...

Duration:00:35:56

Episode 340: Pableaux Johnson, Red Beans Road Show

1/16/2018
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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,...

Duration:00:40:04

Episode 338: Ice Sculpting with Okamoto Studio

12/5/2017
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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...

Duration:00:23:19