THE FOOD SEEN

Heritage Radio Network
  • 4.9 (55)
  • FOOD
THE FOOD SEEN

THE FOOD SEEN explores the intersections of food, art & design, and how chefs and artists alike are amalgamating those ideas, using food as their muse & medium across a multitude of media. Host, Michael Harlan Turkell, talks with fellow photographers, food stylists, restaurateurs, industrial and interior designers; all the players that make the world so visually delicious, that want to eat with your eyes.

  1. Episode 411: That Photo Makes Me Hungry with Andrew Scrivani

    12/18/2019

    Episode 411: That Photo Makes Me Hungry with Andrew Scrivani

    On today’s episode of THE FOOD SEEN, Andrew Scrivani, our only 3x guest (Ep1, Ep238, and this one), has become one of the most recognized food photographers in the field today. From his work for the New York Times, to numerous cookbooks and ad campaigns, Scrivani now adds author to repertory, with his tell-all handbook to the biz: “That Photo Makes Me Hungry”. Step-by-step tips which include: seeing the light, composing the shot, telling a story, and making a living by turning passion into profit.

    41 min
  2. Episode 410: Toothache Magazine with Nick Muncy

    12/03/2019

    Episode 410: Toothache Magazine with Nick Muncy

    On today’s episode of THE FOOD SEEN, Nick Muncy is a pastry chef who’s dreams of being an artist was never lost on him. After a culinary arts degree, and stints in Healdsburg, CA, at Cyrus, under the patron saint of panettone Roy Shvartzapel, Muncy spent time with Matt Tinder at Saison, before joining Coi with Daniel Patterson, which earned him a James Beard semi-finalist nod. But Muncy had to step away from the sugar to satiate his sweet tooth, starting TOOTHACHE Magazine, for all those pastry chefs out there looking inspiration. Funnily enough, after focusing on publishing, and releasing five saccharine issues, Muncy’s back to the kitchen, now the executive pastry chef of Michelin-starred Michael Mina in San Francisco.

    35 min
  3. Episode 409: Colson Patisserie

    11/26/2019

    Episode 409: Colson Patisserie

    On today’s episode of THE FOOD SEEN, in 2006, Yonatan Israel, a Parisian-born filmmaker, opened up Colson Patisserie in Park Slope, Brooklyn, as a New York manifestation of the original establishment in Mons, Belgium, owned by family friend Hubert Colson since 1986. Baking some of best of French and Belgian pastries the city has to offer, from croissants to macarons, even liege waffles, Israel, Andrew Hackel (Director of Sales), and Natalie Abrams (head baker), turn thousands of pounds of butter and flour into the most adorable Teddy Bear financiers and chocolatiest gâteaus, all there to sate your baked good sweet tooth.

    42 min
  4. Episode 408: Manresa Bread with Avery Ruzicka

    11/19/2019

    Episode 408: Manresa Bread with Avery Ruzicka

    On today’s episode of THE FOOD SEEN, after first meeting Chef David Kinch of Manresa in Los Gatos, CA, Avery Ruzicka was convinced to blindly move across country to work for him. While she begin in the front on the house, she eventually found her way back into bread baking, growing Manresa’s bread program. Even past the farmer’s market stalls, multiple brick and mortar locations of Manresa Bread no exist., and thousands of pounds of organic flour are milled in-house to make their naturally fermented sourdough loaves and laminated pastries. From levains to kouign amanns, and shipping to the contiguous 48 states, you too can break bread with Manresa.

    44 min
  5. Episode 407: Maangchi

    11/05/2019

    Episode 407: Maangchi

    On today’s episode of THE FOOD SEEN, the magnanimous Maangchi, aka “Hammer”, née Emily Kim, is a Korean food YouTube superstar. Her personal style, and style of cooking show, has been welcomed into the homes of over 3 million subscribers and countless more Maangchi fans. Now, her second book, Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine, expands on recipes like banchan, the side dishes that are cornerstone to Korean cuisine, and dosirak, the traditional lunchboxes Maangchi and her family grew up eating. Whether you have an H-Mart nearby or not and wonder what to do with all the marvelously dried pantry ingredients in this book, Maangchi is here to guide you through rice cake soup for New Year’s Day (seollal), or steamed rice cakes for the Harvest Moon Festival (chuseok). Whatever the celebration, make yours Maangchi-ed!

    40 min
  6. Episode 406: Poilâne

    10/29/2019

    Episode 406: Poilâne

    On today’s episode of THE FOOD SEEN, for nearly a century, at 8 Rue du Cherche-Midi in the Saint-Germain-des-Prés district of the 6th arrondissement, the surname Poilâne has been synonymous with bread and Parisian life since 1932. Pierre (Poilâne) began making his family’s signature 5-pound stone-ground wheat miche in wood-fire basement oven with a red brick facade, and since then, his son, Lionel, and now daughter Apollonia, have kept that flame alight. After decades of service, and guarded secrets, they finally share their recipes with the world in the eponymously named cookbook: Poilâne.

    35 min
  7. Episode 405: Binging with Babish

    10/23/2019

    Episode 405: Binging with Babish

    On today’s episode of THE FOOD SEEN, how did a character on American political drama The West Wing, inspire a cinematically shot cooking show? Well, whatever the circumstance, Andrew Rea’s Binging With Babish YouTube channel has become a marvel; with over 5 million subscribers, Rae’s recipes are recreated (or created) in admiration of his two greatest passions: the moving picture and cooking. To that effect, he’s now made a BwB cookbook, cataloging some of movies and television’s greatest culinary scenes: Timpano from Big Night, Confit Byaldi from Ratatouille, Prison Gravy from Goodfellas, Buddy’s Pasta from Elf, and of course, Fried Green Tomatoes.

    34 min
  8. Episode 404: Evan Funke, American Sfoglino

    10/15/2019

    Episode 404: Evan Funke, American Sfoglino

    On today’s episode of THE FOOD SEEN, Evan Funke wants to be the best pasta maker in America, so it’s by no mistake that his cookbook is called: American Sfoglino. Funke found his way in Bologna, Italy, apprenticing at La Vecchia Scuola Bolognese, who’s doctrine he still abides by stateside. At Felix (Trattoria) in Los Angeles, Funke’s pasta making is a study of shape; not reshaping what pasta is, but rather, refining it. Whether it’s the smallest of bellybuttons for tortellos (tortellini, balanzoni, tortelli), or the delicate purse known as cestini, Funke teaches four master doughs that pave the way for all tutti la pasta fatta in casa.

    47 min
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4.9
out of 5
55 Ratings

About

THE FOOD SEEN explores the intersections of food, art & design, and how chefs and artists alike are amalgamating those ideas, using food as their muse & medium across a multitude of media. Host, Michael Harlan Turkell, talks with fellow photographers, food stylists, restaurateurs, industrial and interior designers; all the players that make the world so visually delicious, that want to eat with your eyes.

Information

  • Creator
    Heritage Radio Network
  • Years Active
    2010 - 2019
  • Episodes
    409
  • Rating
    Clean
  • Copyright
    © 2014 Heritage Radio Network 113116
  • Show Website
    THE FOOD SEEN

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