Tuesday, March 27, 2007

ReMARKable Palate Podcast #84

ReMARKable Palate #84: US Pastry Competition

Today, we head back to the NY restaurant Show, where the 18th US Pastry Competition took place on March 4th. This year’s theme was the rainforest. I speak to the head judge, and a few of the competitors, then we attend the awards ceremony, where the winner is crowned.

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

Sponsors:
Folgers Gourmet Selections:
Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

www.GoDaddy.com Use these codes for special discounts at checkout:

palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

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



www.culinarypodcastnetwork.com
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Thursday, March 22, 2007

Bum Rush The Charts

Do it today, March 22nd! Support independent media and music!!!



Click above the purchase the Black Lab single "Mine Again" for only $.99, and launch a volley in the battle for independence in media. C'mon, you know you want it...

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Wednesday, March 21, 2007

Chef Mark mentioned in MarketWatch article

I was mentioned in an article by Frank Bamako about the upcoming PodcampNYC "unconference", which will bring together podcasters from all around the country to The New School on April 6-7th. The article was rather unflattering about podcast metrics and growth rates, but considering that the methodology used to measure is the old Nielson journal based measurement, it can't possibly represent actual users, and besides, the value to the real listeners and their degree of interaction with podcasts is immeasurably greater than that of "old media". Here's the part where he mentions me:

Niches fill PodCamp schedule

An even 100 workshops are scheduled for the upcoming PodCamp podcasters' conference in New York in about three weeks. "We are very sorry (yet excited) to announce that we cannot accommodate any more sessions at this time," organizers said.

There are lots of sessions on learning the basics, promoting podcasts, finding sponsors, and improving production techniques. Two of the workshops really caught my eye, though, because they show the narrow niches podcasts can address to generate an audience.

Eric and Cat Susch have produced a dozen video podcasts, "LetsKnit2Gether." The shows are simple. Cat sits in a chair and shows techniques for knitting, projects she's completed, or takes viewers on a tour of knitters' shows. There are production elements like dissolves and graphics, and the segments do not look like home movies. They look good. Eric, Cat's husband, has been a video and film producer for more than 20 years. Cat is authoritative and clearly knows her craft. She also works in media and calls herself a "passionate" knitter. In the past six months, they have produced a dozen five- to eight-minute shows. They say the episodes have an audience of 3,500 viewers, and is growing 50% a month.

The other workshop that interests me is Mark Tafoya's, although in his submission for a session he was all over the map with ideas. But it's his niche that grabbed me. He's organized the Culinary Podcast Network, all-food podcasts all the time. Chefs and self-styled gourmands from coast to coast are producing shows about food, wine, cooking, restaurants, travel, and even nutrition. Several of the podcasters, like Tafoya, are chefs. The shows are excellent promotions for their skills. All the episodes I downloaded were audio, but give it time. Video will come. So will advertising. Tafoya's show is part of the roster on Adam Curry's Podshow Network, and so his episodes are carrying the network's promotions for GoDaddy services.


Yes indeed, more video will come. And let's not forget that we have counted Chef Ming Tsai as a member of CPN for awhile, and his show is a video podcast (he's been on hiatus for a few months and will have new episodes out soon).

It's funny that he mentions that my submission was "all over the map", as I think he's clearly dropping context. He was citing from a wiki on the site which listed the preliminary ideas for the session I will lead, and which I submitted more than a month ago, which listed all the areas I could possibly speak on. In the spirit of an "unconference", I was soliciting input from the community on what they'd prefer to hear me speak about, not simply choosing to speak on something that would just promote myself.

In any case, please do try to attend PodcampNYC if you have even a passing interest in the developments happening in the podcasting field. It promises to be an exciting weekend.

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The Dornenburgs in the Washington Post

We just got this email from our friends Karen Page and Andrew Dornenburg, whom we interviewed for the CPN a few months back:

Dear Friends,

It's a pleasure to send greetings to you on this first day of spring...especially with such exciting news to share!

THE WASHINGTON POST : Today marks the impressive debut of the newly-redesigned Food section of -- not to mention the debut of our first wine column in its pages.

We hope you'll be sure to pick up a copy of today's (March 21st) paper -- or simply click through online to www.washingtonpost.com -- to check out our column featuring four terrific wines that are the essence of spring in a glass, and (of course) pair deliciously with food!


Four Pours That Are Verifiably Vernal

By Karen Page and Andrew Dornenburg
Wednesday, March 21, 2007; Page F07

We're not your typical wine writers: We love food first and wine second. Frankly, we think the most amazing thing about wine is its ability to make food taste even better.

That means, simply, that you can bring more pleasure into your life every day through more thoughtful -- even inspired -- pairings. We know from experience that the wrong combination can ruin the wine, the food or both: Imagine pad thai wiped out by a cabernet, or Riesling overwhelmed by a steak. On the other hand, reverse those same wine choices, and you'll see that the ideal match can transform virtually any meal from ordinary to extraordinary.

Read the rest of the article HERE.

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ReMARKable Palate Podcast #83

ReMARKable Palate #83: Spring Forward, Get Grilling.

Today, I take you to Madison Square Park in New York City, and we join our friend Chef Aarón Sanchez (whom you heard recently on Culinary Roundtable #8), as well as champion pitmaster Chris Lilly and expert griller and cookbook author Rick Rodgers, as they get New Yorkers ready for the summer grilling season with the Kingsford Spring Forward, Get Grilling event.

Recipe: Aromatic Spiced Coffee Rub for Meat

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

Sponsors:
Folgers Gourmet Selections:
Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

www.GoDaddy.com Use these codes for special discounts at checkout:

palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

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



www.culinarypodcastnetwork.com
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Thursday, March 15, 2007

Les mamelles de Josephine..

An email from our friend Jean-Claude Baker of Chez Josephine:



Mes Amis,

The saga of Josephine's bare bosom continues....

After New York 1 and Page Six, now Cindy Adams in her column of Tuesday, March 13th joins the fight...

To celebrate his 21st year on Theater Row, Jean-Claude Baker sent his clientele postcards with drawings of mama as she decorated a magazine cover in 1925, an era when novelist Georges Simenon, Josephine's lover, called her derriere - and other assorted parts - "the toast of tout Paris". The photo features feathers and jewels, but a bare bosom. The post office called it porn, dirty, sexually explicit, and disallowed the postcards. Now, Donna Liberman, ACLU executive director, has gotten involved. This is to tell the U.S. mail, if they don't know it yet, Mademoiselle Josephine Baker's son is lodging a lawsuit. Jean-Claude vs. the post office. Neither rain, nor sleet, nor bras....

I would also like you to know that mama's warm welcome is expecting you at Chez Josephine on Easter Sunday and of course Mother's Day.

By the way, the Zagat NYC Restaurant Survey has begun taking ballots.
Don't forget to vote!
As always, de tout coeur,




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Wednesday, March 14, 2007

ReMARKable Palate #82

ReMARKable Palate #82: NY International Restaurant Show

I visit the NY International Restaurant Show, and speak with our old friends at the Vibrant Rioja Campaign, discover an interesting new invention, talk spuds with the Washington State Potato guys, Pinot from the Niagara region, and even run into Vinny Pastore, "Big Pussy" from The Sopranos at the Pizza Pavilion!

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

Sponsors:
Folgers Gourmet Selections: Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

www.GoDaddy.com Use these codes for special discounts at checkout:
palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

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



www.culinarypodcastnetwork.com
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Tuesday, March 06, 2007

ReMARKable Palate Podcast #81

ReMARKable Palate #81: Jean-Claude Baker of Chez Josephine

I chat with Jean-Claude Baker about his unusual path in the restaurant business, from being raised by his adoptove mother, the one and only Josephine Baker, to opening up Chez Josephine 20 years ago on a slightly seedier 42nd St.

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

Sponsors:
Folgers Gourmet Selections: Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

www.GoDaddy.com Use these codes for special discounts at checkout:
palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

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



www.culinarypodcastnetwork.com
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