Drink some Pink this Summer and Fight Breast Cancer

Peju Province Winery is joining the fight against breast cancer by donating 25 percent of sales from its new Peju Pink wine to the Avon Foundation Breast Cancer Crusade, a 501(c) (3) public charity whose mission is to provide access to care for breast cancer patients and to work toward finding a cure. Peju's winemaker, Sara Fowler, made 250 cases of this proprietary Rosé blend, which will be released in limited amounts on May 15, 2007, just in time for Summer and to coincide with the Avon Run-Walk Against Breast Cancer campaign which begins early May in Washington D.C.

According to winery co-founder Herta Peju, 10 of Peju's women employees, including her daughters Ariana and Lisa, and winemaker Sara Fowler, have formed a Peju Pink team to walk in the Avon Run-Walk Against Breast Cancer on July 7th and 8th in San Francisco. "Most of us know at least one woman who has been diagnosed with breast cancer, and every three minutes another woman in the United States is diagnosed. Peju Pink is our way of recognizing the heroic women living with breast cancer and contributing toward the effort to find a cure." To learn more about the Avon Run-Walk Against Breast Cancer visit www.avonwalk.org.

Peju Pink will retail for $22.00 and will be available for sale at Peju's tasting room, located at 8466 St Helena Hwy, Rutherford, CA, and online at www.peju.com. Peju Pink is a refreshing wine that is best served chilled--a perfect summer wine. The label features a woman in pink, who depicts one of the three Greek graces from a 100-year-old stained glass window in the Peju Province Winery's tasting room tower.

Peju Province Winery, celebrating its 25th anniversary next September, was established in 1982 by Anthony and Herta Peju. The family owned boutique winery is located in Rutherford, CA, in the heart of the NapaValley. The property hosts a 50- foot majestic stone tower tasting room, a landscaped sculpture and art garden, a wine boutique, and a full working kitchen. Peju winery crafts award-winning red and white wines; including, HB Vineyard Cabernet Sauvignon (its flagship), Cabernet Franc, Sauvignon Blanc, Chardonnay, Syrah, Merlot, and Provence, which is a proprietary blend of reds and whites.

food, food podcast, wine, Peju, breast cancer, Avon Walk, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Will someone Get Adam a Dulce de Leche con Brownie??

This is an e-mail I got from Adam Riff, who deserves to get a little gelato love, no? Read on, dear friends:

This is a request for your participation in an inconsequential campaign of tasty proportions. I'll begin with the basics, you can continue onto the backstory if you wish.


THE CHASE:

WHO?
You! And anyone else!

WHERE?
" Cones" the gelato/ice cream place in the West Village on Bleecker between 6th and 7th Avenues.

WHEN?
Next time you're in the West Village!

WHAT?
Walk in and ask the guy behind the counter if he carries the flavor "Dulce de Leche con Brownie" (say: DOOL-say de LE-chay con Brownie. It's easy.)

He will say no, and might laugh at you a little.

Then you can make a sadface and walk out, or, EVEN BETTER, you can order something else to show you're serious and because it all tastes wonderful and because we don't want to be, you know, a nuisance. I recommend the Dulce de Leche (even without the brownie it's incredible, though not transcendent).

Once you do this, send me an email with the date you stopped by.

WHY??
Because if enough people do this, our man at the gelato store will create the flavor-- little scoops of heaven so divine, the Believers might just be caught up from the earth while the Sinners are left to fend for themselves.

...

I'm a simple man with simple pleasures and a serious sweet tooth-- which was notably affected a year and a half ago when I spent the summer in Argentina. There I experienced perhaps the height of confectionery satisfaction, when I got to sample all things Dulce de Leche. Similar to caramel, dulce (for short) is integrated into all sorts of desserts-- not least of which is gelato. And the perfect form of this gelato can be found at one particular gelateria in Buenos Aires, which cleverly dubs the flavor, "Dulce de Leche con Brownie."

Countrymen, we are closer than ever to having this flavor available to enjoy in our own backyard.

"Cones" is a ice cream/gelato place in the West Village on Bleecker between 6th and 7th Avenues. The owner (who also works the counter) is a native of Buenos Aires, and is well versed in the ways of their gelato. Not only is he familiar with their gelateria of note ("Persicco"), he has experienced the pleasure of Dulce de Leche con Brownie and knows what a treat it is. Aside from all the standard flavors, Cones offers Tiramisu, Corn, Mate, and Kumquat with Jonny Walker Black-- all homemade and incredible.

He even offers Dulce de Leche (a helluva flavor even by its lonesome)... but no brownie. And why not? He insists it's not marketable. That Americans don't even know what Dulce de Leche is, and would never get it "con Brownie." (Let me preempt your suggestion that I get a pint of his Dulce de Leche and bring it to Coldstone for them to fold a brownie into, by telling you that that is a stupid suggestion.) But he said that if enough people were to come in and specifically request Dulce de Leche con Brownie, he'd make a batch.

So because I often work in the Village, I've somehow managed to stop by with at least one person every day since the first visit, and send them into the store to request Dulce de Leche con Brownie. The guy knows exactly what's up, no one's pulling anything over on anyone, and he says he's keeping track of how many people stop by and make the request. If we keep at it, he says he'll make the gelato. I can't get down there every day myself, but I figure why not see if we can keep the momentum going?


Which, obviously, is where you come in. (see "The Chase" above.)


Go to it, soldiers. Thank you and godspeed.

food, food podcast, cooking, recipe, gelato, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

ReMARKable Palate Podcast #88

ReMARKable Palate #88: Trans Fats, Canola Oil and Biodiesel.

On today’s program, we talk about the confusing world of cooking fats. We speak with Bill McCulloch from Bunge oils about trans fats and why they are not so healthy. We also learn about alternatives based on Canola, and how various cooking oils are being recycled to make biodiesel as an alternative to gasoline for fueling our cars. Plus, I go on a rant about the Nanny State and legislating food choices.

Links:
www.canolainfo.org
www.bunge.com

Sponsor: 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

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

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



www.culinarypodcastnetwork.com
food, food podcast, cooking oil, canola, biodiesel, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Congratulations to the Dornenburgs

Congratulations to our friends Andrew Dornenburg and Karen Page. Their book What To Drink with What You Eat was recently named 2007 Cookbook of the Year at the annual IACP conference in Chicago!

From their blog:

Tuesday, April 17, 2007 — This past Friday night, we found ourselves in bed recovering from what we believe was a mild case of food poisoning, wondering if we'd even feel up to getting on a plane the next morning to head to Chicago for the IACP Cookbook Awards.

So it was more than a little surreal to find ourselves 24 hours later on stage at the Chicago Hilton receiving our first-ever IACP Cookbook Award for WHAT TO DRINK WITH WHAT YOU EAT as 2007's Best Book on Wine, Beer or Spirits.

But that turned out to be nothing, compared to how surreal it felt to hear ourselves called to the stage yet again — this time, to accept the award for WHAT TO DRINK WITH WHAT YOU EAT as the 2007 IACP Cookbook of the Year.

As authors, it's unusual for us to find ourselves without words. But there are truly no words that would allow us to express the depth of our shock, amazement, and gratitude.

food, food podcast, cooking, food and wine pairing, IACP, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

ReMARKable Palate Podcast #87

ReMARKable Palate #87: Albariño

On today’s program, We explore the queen of Spanish white wines, Albariño. This special grape is native to the Rias Baixas region of Galicia in extreme northwest Spain, an area known for its green, rolling hills, cool wet climate, and the distinct character of the Gallegos, whose celtic ancestors came to Galicia more than 1000 years ago. We ran into our old friend Katrin Naelapaa, and we got a chance to speak with several wine luminaries, including Doug Frost, one of only 3 people to hold both the Master Sommelier and Master of Wine distinctions.

Links:
www.tablany.com
www.agrodebazansa.es
www.riasbaixaswines.com

Sponsor: 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

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

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



www.culinarypodcastnetwork.com
food, food podcast, wine, Albariño, Rias Baixas, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Nice mention for the CPN

I ran across this review of podcasts which mentioned the CPN. it's from a group blog called Feed Me/Drink Me, and this post was made by a chef who goes by the nom de plume Live To Eat:

There are so many new food podcasts each day I could never catch up. It seems like every food-o-phile thinks they should be podcasting their opinions. Luckily, the Culinary Podcast Network is filtering out the bad podcasts. These podcasts are wonderful. They focus on timely issues and don’t have to follow FCC rules. You can listen to everything from the sommelier from French Laundry to Anthony Bourdain.

Read the rest of the review HERE.

It's nice to know that people are listening and finding our content compelling!

food, food podcast, cooking, recipe, food, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Sake Classification Chart

Here is the classification chart Michael John Simkin mentioned in the ReMARKable Palate Podcast #86. Enjoy!



food, food podcast, cooking, sake, Michael Jon Simkin, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

ReMARKable Palate Podcast #86

ReMARKable Palate #86: Sake Selections

On today’s program, we sit in on a sake seminar led by Michael John Simkin, an American who knows as much about this amazing fermented rice drink as any Japanese person! Michael leads us through the fermentation process, and we taste two different sakes. We also have the honor of speaking with Kazuhiro Sakurai, a world famous brewer of the Dassai brand of Nigori sake.

Sponsor: 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

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

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



Feed: http://www.podshow.com/feeds/remarkablepalate.xml

www.culinarypodcastnetwork.com
food, food podcast, sake, Dassai, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Chef Mark on the Radio in Ecuador!

I just had a surreal experience. I was interviewed for a radio show in Guayaquil, Ecuador called El Aguacate (The Avocado). It was fast and furious, and we had a problem with the connection at first, but we spoke about steakhouse trends and they asked for my recommendations for a good side dish for a thick juicy steak. Hopefully, I'll have the clip of my appearance to share with you soon.

The show runs live in Ecuador, and they stream over the internet at http://www.radiocity.com.ec/


food, food podcast, cooking, recipe, radio, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Restaurant Recommendations for Podcamp

If you're coming to NYC for Podcamp April 6-7, you may want to eat once or twice! Since so many wonderful people are joining in with the spirit of the unconference and sharing resources, I thought what better way to share my chef's knowledge than to recommend a few worthwhile places to eat in the neighborhood of the hotel!

Lunch possibilities:

While Chris Penn's pdf includes a nifty satellite image of the neighborhood with some fast food restaurants listed, there are actually quite a few other quality places nearby:

The Stage Door Deli: NW corner 33rd st and 8th Ave. Classic New York Diner fare, pastrami sandwiches, burgers and fries, matzo ball soup, etc. They always bring pickles and coleslaw to the table when you arrive. They're used to people being in a hurry there, so they are fast and efficient, and always friendly. My favorite quick eat in the neighborhood.

Tir Na Nog: 8th Ave. between 33rd and 34th (next to the main entrance of the CNN building). 212-630-0249 This Irish pub gets busy with a happy hour crowd there for pints, but also has great pub food. Fish and Chips, Corned beef and Cabbage, the usual suspects. With an authentic Irish atmosphere, yet only a block away from the New Yorker hotel.

Tick Tock Diner: 212-268-8444. This aluminum sided diner is in the same building as the New Yorker Hotel, and attempts to bring back the feeling of the 50's with neon signs, vinyl covered booths, and malted milkshakes. frankly, the food is better at The Stage Door, but if you're itching for that 50's feel, eat here.

Ben's Kosher Deli: 38th St between 7th and 8th. 212-398-2367. A bit farther from the hotel than the others, but this is the ultimate in NY Kosher Jewish Deli experiences. The sandwiches are sky high, and the service is perfunctory but efficient.

Cheyenne Diner: 411 9th Ave, at the NW corner of 33rd St., 212-465-8750. If you want the REAL THING for old fashioned diners, this is the authentic article. It's actually an old aluminum diner that was moved in and built into the side of the building. GREAT buffalo burgers. It's tucked away on 9th Ave, so head here and avoid the usual suspects on 8th and you'll be rewarded. it's just across from the temple of audio and video that is B&H Photo and Video, which frustratingly enough will be closed the whole week for passover, so it may be a tease for all you geeks!

Little Korea: This stretch of 32nd St between Broadway and 5th Ave. is CHOCK FULL of Korean restaurants, many of them open 24 hours with many offering the Korean Barbecue right at the table. You can't go wrong in any of them, but my favorite is Kum Gang San, 49 W. 32nd St., 212-967-0909.

Nick & Stef's Steakhouse: 9 Penn Plaza (on 33rd St. between 7th and 8th Aves) 212-496-4000. Slightly upscale steakhouse on the ground floor of Madison Square Garden. A little too expensive, but it's a safe bet if you like dry-aged beef. Take a meeting there with the company that wants to sponsor your podcast, and have them expense it!

Skybox American Bar & Grill: 416 8th Ave, 917-351-0607. After work, before MSG hang out for beer, steaks, birgers and grill. Good proximity to the New Yorker hotel.

Las Poblanitas: 302 W 38th St, just West of 8th Ave. 212-629-0090. Authentic Mexican restaurant, low on atmosphere, but high on flavor. Again, a bit of a walk from the hotel, but if you're hankering for Mexican after the day, this is a good, low key bet.

PodcampNYC, Restaurant Guide, ReMARKable Palate

ReMARKable Palate Podcast #85

ReMARKable Palate #85: KitchenCasting with Mom!

On today’s program, I take you into the kitchen with me, as I return to Albuquerque to celebrate my birthday with my family. It’s not often that I get to spend time in the kitchen with my Mom, so I jumped at the chance to record as we prepared a birthday brunch together. You’ll hear us as we work away, then my Mom offers a toast when the guests arrive. After that, I’ll bring you a bonus recipe for green Beans with Sun-dried tomatoes. It’s a Kitchen day here at the ReMARKable Palate Podcast!

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

Sponsor: 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
food, food podcast, KitchenCast, green Beans, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Greenmarket Job Openings

If you live in the New York City area and love organic, sustainable farming, my friend Chris Gatto from the CENYC Greenmarkets, informs me that the Greenmarkets are looking for a few good people:

Market Manager Positions

Greenmarket is searching for outgoing, decisive, flexible, detail-oriented early-risers who are passionate about local agriculture and quality food. Market managers work outdoors, in all weather, managing markets in all five boroughs of New York City. For some positions, Spanish or Chinese language skills will be very useful. The position requires a basic understanding of finances with very good communications skills, the ability to think on one’s feet and the willingness to work long hours, weekends and holidays. A firm understanding of seasonal, local food and growing practices is beneficial. Agriculture is very seasonal in New York, and so is the job of a Greenmarket market manager. Hours before July will be less than full time, and after July will be 35-40/week with little flexibility for time off through the end of November. Managers may be responsible for multiple markets on one day and a single market another day, with a work-week that is not Monday-Friday (Saturday is a requirement for most positions).

For more information and to apply: CENYC Greenmarkets

food, food podcast, cooking, recipe, food, ReMARKable Palate, Culinary Podcast Network, Gilded Fork