Sharp & Hot

Relationships are hard, but what about relationships in the kitchen?  This week Chef Emily welcomes Cappy and Suzy Lawton to _ Sharp & Hot _ for a discussion on their dynamic as the team behind Cappy’s Restaurant in San Antonio, Texas (and more!) and as the authors of the new book “Enchiladas: Aztec to Tex-Mex.”  Is there a secret to keeping love alive in the restaurant biz? Tune in for more!

The best Indian food is cooked (and eaten) at home. Real Indian food is fresh, simple and packed with flavour. Tune in to a brand new episode of Sharp & Hot as guest host Joe Carson is joined by Meera Sodha, author of MADE IN INDIA. In the book, Meera introduces Britain to the food she grew up eating here every day. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there’s everything from hot chappatis to street food, fragrant curries, to colourful side dishes and mouth-watering puddings. “When your’e a kid and you eat stuff your mom puts in front of you, you don’t think to ask where it came from or what the origin of the dish is.” [06:00]  

It’s the 100th episode of Sharp & Hot! Let’s talk FEAR and Anxiety! Host Emily Peterson brings fear in the kitchen out into the light with two of her friends from Garden & Gun magazine: Managing editor Philip Rhodes and New Orleans Chef Justin Devillier. Afraid you’re messing the recipe up? Worried you’ll hurt yourself in the kitchen? Doubt that your guests enjoyed their meal as much as they said they did? Tune in and join the support club.  

This week on _ Sharp & Hot _, we’re talking all about gadgets! Emily Peterson is joined by Meredith Doherty, the Discovery Director of The Grommet. The Grommet is an online marketplace where you can discover and buy inventive, new products, watch video reviews, and get to know the Makers behind these up-and-coming businesses. This program was brought to you by  S. Wallace Edwards & Sons.  

There’s good news and bad news this week on Sharp & Hot. First, the good news — fall is here and that means a brand new season of Sharp & Hot! The bad news – producer Anne Hogan is leaving the show to pursue her work in comedy! Tune in for a bittersweet show as Anne and Emily talk about the back-to-school mentality of autumn and try a live comedy improv bit on-air! This program was brought to you by Whole Foods Brooklyn.  

We’re approaching the last two weeks of August, AKA the peak of summertime travel season. Get out and go camping! On today’s episode of Sharp & Hot, Emily Peterson asks guest Jolie Kerr from Ask A Clean Person everything you need to know about dish cleaning in the woods. What’s the best way to clean when you don’t have access to running water? Tune in to learn all about it! Today’s episode was brought to you by Whole Foods Market. “So really the sort of basics of [washing dishes while camping] are to have three wash bins….. one for washing, one for rinsing, and one for sterilizing.” [15:00] “If you’re making things that are greasier, just use hot water. It will do a better job of cutting the grease.” [18:00] “I think you’re better off drying [the dishes] immediately. If there is any of that greasy residue, drying it off with a towel with wipe some of it off.” [24:00] –Jolie Kerr on Sharp & Hot

Chef Angie Mar. This week on Sharp & Hot Emily Peterson sits down with Angie Mar, the executive chef of the Beatrice Inn. The Beatrice Inn, a restaurant located in the West Village, was opened by the editor of Vanity Fair, Graydon Carter, and has been under Angie’s control for the past year and a half. In Angie’s cooking, she plays a lot with masculinity and femininity by pairing savory meaty flavors with more sweet fruity flavors. On today’s show Angie talks about all the cool events that she will be cooking at in Nicaragua! “I really like the aspects of sweet and savory together. It’s a cool idea to have these beautiful large hunks of meat balanced out with something lighter and brighter and more feminine. That’s a lot of what we play with in the kitchen.” [17:00] –Angie Mar –Angie Mar on Sharp & Hot

Listener Feedback. This week on Sharp & Hot, Emily Peterson addresses feedback and future changes she plans on making to her show. Don’t worry! Sharp & Hot will still have it’s same old friendly tone, but the format is going to be a little different. After going over some of the feedback that her viewers sent her, she reviewed the novel “The Cake Therapist” by Judith Fertig, and also questioned what it even means to assign a book the genre “contemporary women’s fiction”. Although Emily does not think that she fits the audience that this book was trying to reach, she still recommends it! “If you feel like your beloved Sharp & Hot is changing, it’s for the better.” [16:00] “I’m trying to imagine exactly who she is talking to, because I don’t feel like it is exactly me.” [22:00] “If you want a beach read, this is right in the beach read category.” [23:00] –Emily Peterson on Sharp & Hot

Jimmy Carbone and Chef King : This week on Sharp & Hot Emily Peterson talks to Jimmy Carbone, host of Beer Sessions Radio and owner of East Village restaurant Jimmy’s No. 43, and King Phojanakong, the chef of Tito King’s Kitchen at Jimmy’s No. 43. There are lots of delicious dishes on the menu at Jimmy’s No. 43, and if you can get a group of eight friends together you can order a whole suckling pig! Tune in to hear more about Jimmy’s No. 43 along with some unveiled info about McDonald’s greasy secret menu. This program was brought to you by S. Wallace Edwards & Sons. “[The Adobo Wings are] crispy wings but they fall right off the bone.” [21:00] –Jimmy Carbone on Sharp & Hot “We present it first whole, everybody get’s to see it before we carve it up. It’s a beautiful crispy skin and nice juicy meat on the inside.” [22:00] –King Phojanakong on Sharp & Hot

Casey Barber & Pierogi Love! : Have you ever heard of a pierogi made with pretzel dough? This week on Sharp & Hot, Casey Barber is back to talk to host Emily Peterson about her new book Pierogi Love, where she takes the classic Polish pierogi dough and stuffs it with unconventional fillings unlike anything you’ve ever tasted before. She brought in some samples to try in the studio today including a mint and pea pierogi, a breakfast pierogi, and a Nutella pierogi which were all delicious! Tune in for Casey’s complete interview, some conversation about a new study about how cheese can prevent heart disease, and Phillip Gilmour, owner of MoMo Sushi on the phone talking about a new law requiring restaurants to freeze fish before serving it raw. This program was brought to you by Bonnie Plants. “[Pierogi] is just another word for how the eastern Europeans do dumplings.” [17:00] “Finally I got that perfect ratio [for the pretzel pierogi]…. which is surprisingly close to cheez-it dough!” [29:00] –Casey Bar

Garden & Gun : Garden & Gun Magazine is all about the South. They write about southern food, music, sports, art, travel, to celebrate the southern lifestyle. Along with celebrating southern lifestyle, they also celebrate southern made products made by southern artisans with an annual competition they hold called the ‘Made in The South Awards’. Winning this competition not only gets you a $10,000 prize, but also an amazing opportunity for people to hear about your craft. On today’s episode of Sharp & Hot, Emily Peterson talks to Jessica Mischner, the senior editor of Garden & Gun Magazine and Chris Williams, Overall winner of the 2011 ‘Made in the South Awards’. This program was brought to you by S Wallace Edwards & Sons. “Winning the ‘Made in the South’ award changed my life.” [19:00] –Chris Williams on Sharp & Hot

The Grain Project: Stephen Wade. Learn The Greenmarket Regional Grains Project on a brand new episode of Sharp & Hot as Emily Peterson is joined by Stephen Wade and June Russell of Greenmarket NYC. The mission of the Greenmarket Regional Grains Project is to foster a thriving regional grain economy within the local food system, beginning with our network of growers and customers and extending to any farmer, entrepreneur or retailer contributing to its growth throughout the Northeast. Their mission begins at Greenmarket, so they rigidly enforce the rule that Greenmarket bakers’ products must contain at least 15 percent flour grown and milled in the region. But creating a marketplace that supports our mission requires more than just rule enforcement. Learn more on today’s episode of Sharp & Hot!. “Sustainability is a direction, not an end goal.” [7:30] –Emily Peterson on Sharp & Hot “We’re trying to bring grain production back to the Northeast from the ground up.” [19:00] –June Russell on Sharp &

This week on Sharp & Hot, Emily Peterson chats with Chef Philip Tessier of The French Laundry! He discusses what it was like being the Team USA representative for Bocuse d’Or, the so-called “Culinary Olympics.” Hear how he juggled his normal responsibilities at Thomas Keller’s French Laundry with the massive undertaking of the culinary competition! This program was brought to you by The International Culinary Center. “My goal is to help people see this is not about a competition – it’s a journey of opportunity.” [19:00] –Philip Tessier on Sharp & Hot

Emily Peterson does a whole show on Sustainable Seafood week on Sharp & Hot in anticipation of Sustainable Seafood Week NYC! Sustainable Seafood Week started in 2013 as an opportunity for locals to be part of a thriving, responsible, centuries-old seafood economy. Village Fishmonger, in partnership with Riverpark and Future of Fish, produced a diverse lineup of collaborative and educational programming. She’s joined today by Sean Dixon of Village Fishmonger who is the brains behind the event. Tune in and get sustainable fish tips and more great seafood related information! This program was brought to you by Whole Foods Market.

Beehive Oven was founded in 2013 by Treva Chadwell and her husband John and reflects a heritage that spans generations. Chef Treva Chadwell was classically trained at the Institute of Culinary Education, but learned how to make the best heritage meals with her mother, grandmother and great-grandmother as well as with her father in his restaurant and catering business. An eighth generation Texan/Louisianan, Treva understands that good food is essential to one’s heritage. Her family has cooked for patriots and pirates. Treva and John join host Emily Peterson and co-host Anne Hogan today on Sharp and Hot. This program was brought to you by Bonnie Plants. “Every time someone asks me what do you do on your free time, I say, we’re in the restaurant business we don’t have free time.” [23:00] “Its a journey, an uncomfortable journey, but comfort is overrated, being uncomfortable motivates you.” [27:00] — Treva and John Chadwell on Sharp and Hot

This week on Sharp and Hot Emily starts the show by telling us about a camping trip she went on where she had some interesting experiences with wolves, as well as an update on her sourdough starter. After the break Emily and Anne come back for an interview with cookbook author, Jill Donenfeld, for a discussion about her new book Better on Toast. Jill tells us about her previous books and why writing each was a very strange process for her, as well as how she came to the conclusion to write a cookbook with only recipes for food on toast. This program was brought to you by Bonnie Plants. “Its about writing something where there is going to be a wide audience…you might not find a lot of people to put their money behind certain things, but toast, I think we all kinda like that.” [22:00] “I always kind of default to mayo, its like this secret that just always wows people.” [27:00] — Jill Donenfeld on Sharp and Hot

Olivia Rathbone. This week on Sharp and Hot Emily and Anne are joined by Olivia Rathbone. Olivia manages the dynamic kitchen at Occidental Arts & Ecology Center. Life-long farmer and cook, she orchestrates innovative and delicious meals inspired by seasonal produce from OAEC’s gardens and orchards. She is the editor of the long-awaited OAEC Cookbook published by Chelsea Green. With a formal background in education, she was the Director of vocational programs in the culinary arts and holistic health in the San Francisco Bay Area before coming to the Occidental Arts & Ecology Center.This program was sponsored by Escape Maker. “Most GMO crops are designed not to be tastier…just to be more resistance to pesticides, that means just more pesticides in out food.” [21:00] — Olivia Rathbone on Sharp and Hot

This week on Sharp and Hot Emily hosts solo, and starts the show by humbly bragging about her experience of running the Brooklyn half before introducing her guests, Emily and Matt Hyland of the restaurant EMILY. What makes great pizza, how do you afford opening a restaurant, and how do you balance personal time and work time in the crazy life of restaurant ownership? All this week on Sharp and Hot . This program was brought to you by Bonnie Plants. “I think my husband puts so much love into the food he makes, thats why people always come back.” [23:00] — Emily Hyland on Sharp and Hot

Courtney Contos & Todd Kelly. This week’s episode of Sharp & Hot is full of cheese, bourbon and honey! Tune in as Chef Emily Peterson is joined by Chef Courtney Contos and Chef Todd Kelly in-studio. Raised by restaurateurs in Chicago, now currently based in Vermont. Chef Contos is on a mission to bring back the joy of home cooking. But beyond cooking classes she is also a big proponent of kitchen fundamentals and vegetable gardening. Todd Kelly, Executive Chef and Director of Food & Beverage at the Hilton Cincinnati Netherland Plaza, is responsible for creating the distinct menu for Orchids at Palm Court, The Grill at Palm Court and The Bar at Palm Court. This program was brought to you by EscapeMaker.com. “With cooking classes – not only are you a chef, but you’re an entertainer.” [14:00] –Courtney Contos on Sharp & Hot

This week on Sharp and Hot the studio is packed with what Emily and Anne call their peanut gallery. Emily’s students join them in the studio for todays discussion with Chef James Kelly and Keith Beavers, about Keith’s restaurant IN VINO, located in the east village. Keith tells us first about his weekly wine classes that he uses to educate New Yorkers, creating positive social experiences in a restaurant, and then chef James tells us about his recipe for Italian shrimp and grits. In depth talks about creative inspiration, making jokes into food, and how awesome grapes are, all this week on Sharp and Hot . This program was brought to you by Bonnie Plants. “How do I actually make pasta salad cool?” [25:00] “A restaurant should be fun, active, the music, highly organized…you want hip hop? We got that!” [26:00] — James Kelly and Keith Beavers on Sharp and Hot