ReMARKable Palate Podcast #63

ReMARKable Palate #63: Autumn Smorgasbord

It's a little bit of everything this week, as we taste from the Autumn Buffet. First, I interview Larry Newkirk of the Great San Saba River Pecan Company of Texas about October's Indulgence at the Gilded Fork: The Pecan. Next, it's Jeffrey Shaw of the Spanish Trade Commision on Spanish Olive Oils, and Tomas Simoncini of Tovino, a tour operator which takes visitors on specialised culinary and wine tours of Castile and Leon in Spain. Finally, I go to the Farmer's Market for a taste of Artisanal cheese from Valley Shepherd Creamery.

www.greatpecans.com
www.oliveoilfromspain.com
www.tovino.net
www.valleyshepherd.com

Gilded Fork Boutique Spotlight: American Caviar Sampler. shop.gildedfork.com

Music: "Can't Hold It Down" by Andy Sullivan. www.andysullivan.com, "Coffee Bean", by Sonic Deviant. www.sonicdeviant.com

The ReMARKable Palate Podcast is a Production of The Gilded Fork. www.gildedfork.com


www.culinarypodcastnetwork.com
food, food podcast, cooking, pecans, food, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

The ultimate Tapas crawl

Well, I´m on my way home now, but not before one last night crawling through the famed Calle Laurel section of Logroño, which has numerous streets filled with tapas bars (or pinchos, as they are more commonly known in the North of Spain). We were blessed to come at this time of year, when the setas, or wild mushrooms are in season. There´s one bar in particular which grills up very large wild mushrooms with garlic and olive oil, and when enjoyed with a glass of the REALLY inexpensive yet quality Criaza wines, makes for a great snack.

Not satisfied with only the wild mushrooms, we had to have some of the patatas bravas, fried potatoes slathered in hot sauce and mayonnaise, as well as pimientos del padron, morcilla sausage, and the famed white asparagus of Rioja. This last dish was wrapped in a slice of ham, with melted cheese and wrapped in a thin crepe. Yum!

As with the rest of my adventures, I'll have more in depth information on this great street later on teh Gilded Fork. But in the meantime, you can check out some of the bars at www.callelaurel.net

food, food podcast, cooking, Calle Laurel, tapas, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

The Bodegas of Rioja

With more than 500 bodegas, or wineries, the relatively small area if Rioja is one of the most intensely concentrated wine regions in the world. Toss a grape and you're bound to hit one or two bodegas. The region has had longstanding traditions, and is the setting for some interesting debates about the future of wine. The tempranillo grape is the backbone of the region, with most wines containing at least 85%. temprano means "early" in Spanish, and this dark grape matures early in the fall.

Having seen a few of the oldest and most traditional bodegas alongside some "international" style bodegas, I find this debate fascinating. From Lopez de Héredia and Muga, among the oldest and most traditional, to Ysios, with Santiago Calatrava's modern design of undulating waves of polished tin covering the roof, there is space for interpretation.

For Americans quite used to seeing a variety of grapes, it's notable that here in Rioja, grapes like cabernet sauvignon, merlot, and syrah are classified as "experimental", and their growth is regulated by the consejo régulador, or regulating council. Most Riojana bodegas use the traditional tempranillo, graciano, mazuelo and garnacha grapes, which are native to the area, or were cultivated here long ago.

This focus on using the traditional grapes of the region has given Rioja a distinctive flavor, both in the wine and in the marketing of itself as a region. The Consejo is very aware that Rioja not become a generic region.

I interviewed several winemakers, including Juan Muga, Maria José Lopez de Héredia, Christina Forner of Marquès de Cacarès, and Pilar Ramirez of Ramirez de la Piscina, and you will hear their varying philosophies on an upcoming podcast.

food, food podcast, cooking, wine, Rioja, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Live From Rioja!

Mark's Travel Notes

Last week, Jennifer reported from The Piemonte region of Italy, where she attended the truffle festival. Well, this week, I am visiting the wine region of Rioja in Northern Spain, where I'm tasting the Crianzas, Reservas and Gran Reservas of this famed wine region.

The harvest is over, and most bodegas are in the fermentation process, making the whole area redolent with the sweet, rich yeasty scent of fermenting wine. The tempranillo vines themselves are a mix of orange, red and the purplish tinto of the wines, which makes the valleys look like the gods spilled their wine here!

So far, the culinary highlight has been El Portal de Echaurren, Francis Paniego's award winning restaurant in the small mountain town of Ezcarray, where Chef Paniego plays with the local ingredients to create unique interpretations of classic Riojana cuisine. We had the degustation menu there for lunch today, and after a progession of 14 small courses, I felt decadently satisfied. I spoke with Chef Paniego, who is charmingly modest despite the reknown his Michelin star has brought him. When I asked him about his Food Philosophy, he shrugged that he had none, just the desire to make good food with honest ingredients. He then spent several minutes detailing his love of local wild mushrooms (cetas), truffles, piquillo peppers, and suckling lamb. He told me about his influences and culinary ambitions, and then without missing a beat, repeated that he doesn't really have a philosophy of food! I'll write further about our meal, with highlights of the menu, and I'll have audio of Chef Paniego for the podcast.

In the next update I'll tell you about the many bodegas I've seen while in Rioja.



gilded fork, food, food writing, Rioja

Share your comments in our discussion forum.

ReMARKable Palate Podcast #62

ReMARKable Palate Podcast #62: Dia de Los Muertos

In the US, we celebrate Halloween on October 31st, but in Mexico it's November 1st and 2nd that see the Dia de Los Muertos celebration, or the Day of The Dead. We speak with Roberto Santibanez of the Rosa Mexicano Restaurant Group, who tells us about the Day of the Dead traditions of Mexico, and gives us a primer about authentic Tequila preparation in Jalisco.

Music: "Can't Hold It Down" by Andy Sullivan. www.andysullivan.com, "Bad Writer", by Gokee Qwateto, and "Django Like" by Brian McRae. www.brianmcrae.com

The ReMARKable Palate Podcast is a production of The Gilded Fork, www.gildedfork.com

www.culinarypodcastnetwork.com
food, food podcast, cooking, Rosa Mexicano, Dia de Los Muertos, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

ReMARKable Palate Podcast #61

(This is a repost, as there was a problem with the feed last week)

ReMARKable Palate #61: Everybody Wants a Sugardaddy

Chef Mark speaks with Tom Finney and Mark Ballard of Sugardaddy's Sumptuous Sweeties, and we learn the secret of the perfect brownie. They create amazing, fresh baked "edgeless" brownies and blondies, which are the perfect gift, since they are packaged in beautiful silk bags with satin ribbons. Order our special Gilded Fork Signature 8 gift bag through the Gilded Fork boutique at shop.gildedfork.com.

Theme Music: "Can't Hold it Down", by Andy Sullivan. www.andysullivan.com

The ReMARKable Palate Podcast is a Production of The Gilded Fork (www.gildedfork.com)

www.culinarypodcastnetwork.com
food, food podcast, baking, brownies, Sugardaddy's, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

ReMARKable Palate Podcast #61

ReMARKable Palate #61: Everybody Wants a Sugardaddy

Chef Mark speaks with Tom Finney and Mark Ballard of Sugardaddy's Sumptuous Sweeties, and we learn the secret of the perfect brownie. They create amazing, fresh baked "edgeless" brownies and blondies, which are the perfect gift, since they are packaged in beautiful silk bags with satin ribbons. Order our special Gilded Fork Signature 8 gift bag through the Gilded Fork boutique at shop.gildedfork.com.

Use code RPDADDY for a 10% discount on Sugardaddy's gifts at the Gilded Fork Boutique

Theme Music: "Can't Hold it Down", by Andy Sullivan. www.andysullivan.com

The ReMARKable Palate Podcast is a Production of The Gilded Fork (http://www.andysullivan.com)

www.culinarypodcastnetwork.com
food, food podcast, baking, brownies, Sugardaddy's, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

ReMARKable Palate Podcast #60

ReMARKable Palate #60: The Great Match: Spanish Wine and Tapas

Jennifer and I attended The Great Match: Wine and Tapas event in late September, presented by Wines From Spain. The event was a fundraiser for Citymeals on Wheels, an organization co-founded in 1981 by James Beard and Gael Greene (listen to Food Philosophy #24 for the interview with Gael Greene). I speak with Katrin Naelapaa, Director of Wines From Spain, then with several of the wine producers, and finally with several of the chefs participating in this great event, which raised $30,000 for Citymeals on Wheels.

Featured Gilded Fork Boutique product: Flor de Sal Mallorcan Sea Salt Gift Set. (For a 10% discount, use code RPSALT)

Links: www.winesfromspainusa.com, www.enjoysherry.com, www.riasbaixaswines.com, www.groupcodorniu.com, www.freixenetusa.com, www.perelada.com, www.urena-nyc.com, www.pairof8s.com, www.tocquevillerestaurant.com, www.dresslernyc.com

The ReMARKable Palate Podcast is a production of The Gilded Fork.

www.culinarypodcastnetwork.com
food, food podcast, wine, Wines From Spain, tapas, Citymeals on Wheels, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

ReMARKable Palate Podcast #59

ReMARKable Palate #59: Say Fromage, s'il vous plait

The rivalry of Britain and France is legendary, and the realm of cheese offers no exception to this age-old battle. In part II of our look at British and French cheeses (Part I, Britain, was on Food Philosophy #23), Jennifer and I feature some cheese specialists who offer their insights on what makes each country's varieties unique in terms of flavor profiles and characteristics. Today I speak with Lionel Giraud of MS Selection Export, who clues us in on some of the more than 300 great French Cheeses made in his country. Vive la France!
www.fromi.com

Also, we're featuring some gift selections from our Gilded Fork Online Boutique, in plenty of time for your holiday preparations. This week, I talk about our Soy Candles by Phebes Gilded Fork Collection.

Theme Music: "Can't Hold it Down", by Andy Sullivan. www.andysullivan.com

Voice Mail line: 1-646-797-3196
skype: remarkablepalate

The ReMARKable Palate Podcast, a production of The Gilded Fork. www.gildedfork.com

www.culinarypodcastnetwork.com
food, food podcast, cheese, French cheese, Lionel Giraud, ReMARKable Palate, Culinary Podcast Network, Gilded Fork