Sharp & Hot

Presentation Party Night: Andy and Ashley : Tune in to a brand new episode of Sharp & Hot as Anne and Emily are joined by Andy and Ashley, the team behind Presentation Party Night — a monthly lecture series based in Bushwick, Brooklyn, and founded on the idea that everyone has something to teach. Their goal was to create a forum for learning and progressive discussion in our community, but to make it free and fun. PPN combines a party atmosphere with informational programming to make a raucous celebration of peer education, food, and beer. Their events happen on the 3rd Sunday of every month. Everything is totally free and open to the public – they provide beer and food (potluck style – bring something to share) and they survive on donations from the audience. This program was brought to you by EscapeMaker.com. “I’m a designer by profession and I go to a lot of events that are so specifically geared towards certain people. We have been about being as inclusive as possible and making it about everyone.”

Andrea Lynn author of Queens, A Culinary Passport. Is Queens in the house? On today’s episode of Sharp & Hot, the answer is a resounding YES! Tune in as Emily Peterson and Anne Hogan are joined by Andrea Lynn, author of Queens, A Culinary Passport. Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York’s celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage—all without ever leaving Queens! This program was brought to you by Cain Vineyard & Winery. “It was meant to be a culinary map and showcase of Queens. I have a horrible sense of direction and the way everything is layer out in

This week on Sharp and Hot Emily and Anne interview, judge on The Food Network’s: Cutthroat Kitchen, Simon Majumdar about his recent publication “Fed, White, and Blue.” They discuss his book tour across the US and the various stops they will be making, cooking at Emily’s house in New Jersey, the exciting nature of cooking on TV, and what its like to be famous. After the station break Emily and Anne come back for and interview with Jacob Ehrenkrona, the pioneer of Martin Millers Gin, about one of the most important ingredients in Gin production, water. This program was sponsored by Bonnie Plants. “If I ever say I had a long bad day on set, I tell my wife to slap me…and she would.” [10:00] “Lets make the perfect gin…at worst case, we drink it ourselves.” [21:00] — Simon Majumdar and Jacob Ehrenkrona on Sharp and Hot

Patricks Martins: This week on Sharp & Hot host Emily Peterson is sitting down with Heritage Radio Network Founder Patrick Martins talking about his book, “The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat,” co-written by Mike Edison. The book features fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. We have evolved as meat eaters, proclaims Patrick, and it’s futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. Patrick cuts through organized zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. Patrick also talks about his fondness for heritage breeds, goat meat, and the start of Heritage Foods USA. Tune in to gain insight into Patrick’s thinking on topics from parenting, slaughterhouses, to what we can actively do

This week on Sharp and Hot , Emily and Anne interview Elizabeth Carmel of Carolina Cue to Go. Elizabeth tells Emily and Anne about her journey of bringing Texas style barbecue to NY and the history of what barbecue was, to what it has become today, as well as her recent barbecue shipping venture. Elizabeth then informs us that different styles of barbecue stem from what animal you are cooking, what part of the animal you use, and the kind of sauce that you eat it with. After this Emily, Anne, and Elizabeth discuss comfort foods, bread pudding, and their mutual love for sweet potatoes. This program was brought to you by Edwards VA Ham. “You take a bite and it just transports you to a whole other barbecue place.” [15:00] “I am painfully honest, if you don’t want my opinion, don’t ask me the question.” [32:00] — Elizabeth Carmel on Sharp and Hot

This week on Sharp and Hot Emily and Anne interview Chef Leeann Lavin and Chef Joe Realmuto. They discuss Chef Leeann’s newest cookbook, “The Hamptons and Long Island: Homegrown Cookbook,” in which Joe is featured. Joe tells us about a local garden that he owns behind his restaurant Nick and Tony’s, and why he decided to stop working in NYC. Leeann and Joe then go into why locally sourcing ingredients is tantamount to having a successful restaurant, and why chefs should not “smile and dial.” This program was brought to you by Whole Foods Market. “I wanted to show in the book not only the relationship between the artisan and the chef…but also the reverence they have for the land and the water.” [23:00] “You need to eat from your own soil.” [25:00] — Leeann Lavin on Sharp and Hot

Katrina Blair & The Wild Wisdom of Weeds : This week on Sharp & Hot, Emily Peterson is joined by Katrina Blair author of .The Wild Wisdom of Weeds, the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. This program was brought to you by Whole Foods Market.

Brisket King & Skin Cleanse: This week on Sharp & Hot, Emily talks about two things that fit perfectly together – brisket and skin care! First, she chats with Adina Grigore, author of Skin Cleanse. Skin Cleanse helps readers diagnose and understand the underlying causes of their individual skin problems and offers all-natural recipes—using inexpensive ingredients that can be found at the grocery store to treat them effectively. Later, she’s joined by Chef Brian Perrone and Jimmy Carbone who recap Brisket King, an event where 20+ chefs competed for the glory of beef! This program was brought to you by The International Culinary Center “Look for places you know about the food and how it’s being made.” [12:00] –Adina Grigore on Sharp & Hot “Each year we get to crown a different brisket king of NYC!” [17:00] –Jimmy Carbone on Sharp & Hot

This week on Sharp and Hot Emily and Anne begin the show by discussing health concerns and cholesterol. They transition to talking to their guest Chef Brian Alberg of The Red Lion Inn. They discuss the Red Lion Inn’s customers, food, and the age demographics they want to attract. Brian gives us insight into how he started cooking and his love for his profession. This program was sponsored by The International Culinary Center. “Who gets do design their own restaurant? With someone else’s money! BONUS!” [22:20] “We are conscious of the ingredients available to us…What you can get locally you should get locally.” [27:20] — Chef Brian Alberg on Sharp and Hot

Pop-Up Entrepreneur: Sam Saverance of Bunna Cafe AND Laura Theodore, The Jazzy Vegetarian. This week on Sharp and Hot Emily Peterson and Anne Hogan interview Laura Theodore or “The Jazzy Vegetarian,” musician, actor, chef, and lover of vegetables. Laura first tells us about her grandmother who inspired her to cook, she talks about her grandmother’s method of making food not only taste, but look beautiful as well. To transition into the break Laura sings a song that she recorded with guitarist Joe Beck. When Emily and Anne come back they interview Sam Saverance of the new Bunna Cafe. The cafe is centered around Ethiopian cuisine, Sam tells us about some of the work he did in Ethiopia and how Bunna Cafe started. This program was sponsored by Brooklyn Slate Company. “My grandmother always made her food look beautiful, and that is what I sought to do.” [12:00] “I wouldn’t say there are cons when starting a restaurant, but it really is a rush to start a pop-up.” [26:00] — Laura Theodore and Sam Saverance on Sha

Leanne Brown. This week on Sharp and Hot Anne Hogan, while sending her best wishes to Emily on the west coast, interviews Leanne Brown, the author of Good and Cheap: Eat Well on $4/Day. She tells us about the inception of Good and Cheap, and how she didn’t want the book to have a stigma of “cooking for poor people.” Leanne then tells us some of her favorite ingredients and how we can improve our cooking skills in some of the easiest ways. This program was sponsored by The International Culinary Center. “You don’t have to be a chef to make beautiful food and make it taste awesome… it just takes a little practice.” [10:20] “Think of a few meals that you know to be healthy and focus on that…It’s yours, and you should be happy to eat the food you make.” [12:50] — Leanne Brown on Sharp and Hot

Mardi Gras : This week on Sharp and Hot Emily reads from what she calls “My father’s bible,” which we find out is Paul Perdone’s Louisiana Cooking. After laughing at the cover of the cook book for a moment, Emily dives in to her streamlined recipe for jambalaya and how to make it vegetarian. She and Anne discuss king cakes, oysters, and some of the more ridiculous things you can find in New Orleans, including alcoholic slushy stands. This program was sponsored by Cain Vineyard and Winery. “Every Bacchanalia you can think of is happening, and you’re really kinda drunk on sugary alcohol [On New Years Eve on Bourbon street] .” [23:30] — Emily Peterson on Sharp and Hot

Edible Impacts: Alex Monroe and Brooke Sunness. This week on Sharp & Hot, Emily Peterson is joined by Alex Monroe and Brooke Sunness, the team behind Edible Impacts. Edible Impatcs invokes curiosities that challenge the way we think about food. They are currently spearheading the #30DAYStoSHINE social media movement – a challenge to implement 30 days of eating @ $5-6 per day, all organic. Sound impossible? Tune in and find out why it’s not! This program was brought to you by Cain Vineyard & Winery. “We want people to get on board and try this for 30 days. We have a manual available for people to see what recipes to try and how to do this.” [27:00] –Alex Monroe on Sharp & Hot “We have certain recipes that are 10-20 minutes and longer ones as well for special occasions. We definitely want to set out to address the time perception with regards to cooking. We understand the time commitment that comes along with making all your food 100% of the time, but there’s space to incorporate 1-2 meals a week

Drunk Debate : This week on Sharp & Hot, Emily Peterson recaps her week which includes an eventful Super Bowl party, book plates, and Settlers of Catan. Later in the show, she takes a listener question about knife sharpening, Anne makes her vegetarian confession and Emily tries her very best not to suck her teeth on air. This program was brought to you by Whole Foods Market.

Farm Fork Food with Chef Eric Skokan. On today’s episode of Sharp & Hot, Chef Eric Skokan talks the seasonality of food! Host Emily Peterson had the pleasure of eating at Chef Skokan’s restaurant Black Cat Bistro in Boulder, CO back in 2009. It was innovative, comfortable and beautiful. His new cookbook Farm, Fork, Food | A Year of Spectacular Recipes by Black Cat Farm brings his innovation into your home kitchen. This week’s recipe for you to try at home is Black Cat Bistro’s Carrot Cake! Snap and pic and post to instagram with the #sharpandhot hashtag. This program was brought to you by Route 11 Potato Chips. “Peppers really love a lot of heat during the summertime but not too much! they are a little bit finicky.” [18:00] –Eric Skokan on Sharp & Hot

I Like Pig!. Do you like pig? So do we! Tune in to a new episode of Sharp & Hot as Emily Peterson is joined by Jimmy Carbone, host of Beer Sessions Radio, and Sam Barbieri from Waterfront Ale House to talk about pig and Jimmy’s new book, I Like Pig. Jimmy Carbone, the producer of Pig Island, New York City’s definitive annual pork fest, has teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. I LIKE PIG tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. Each year dozens of chefs gather to celebrate the tri-state area’s agricultural bounty. I LIKE PIG is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home. This program was brought to you by Cain Vineyard & Winery. “Everybody wants the snout –

Clean Person Resolutions with Resident Clean Person Jolie Kerr : Emily Peterson rings in the new year with a favorite guest of the show, Jolie Kerr! Jolie writes a regular cleaning advice column for Deadspin and is also the author of My Boyfriend Barfed In My Handbag and Other Things You Can’t Ask Martha. They discuss New Years resolutions, homemade and waste-free cleaning products and other useful household tips to keep 2015 fresh and clean! This program was brought to you by Cain Vineyard & Winery. “Everybody think’s i’m a shill for big vinegar but i just love it so much!” [13:00] “Recycle the bottles you already have. If you have an empty bottle from a commercial cleaner, rinse it out and use that.” [16:00] “Stop using so much laundry detergent – everybody is over-using.” [20:00] –Jolie Kerr on Sharp & Hot

Christmas Traditions with Hans Rockenwagner. Get in the holiday spirit on the season finale of Sharp & Hot as Emily Peterson is joined by Hans Röckenwagner, author of Das Cookbook: German Cooking . . . California Style. This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Röckenwagner features sections on bread-making (yes, pretzel bread!), holiday treats, and bar snacks, along with the most popular recipes from his several Los Angeles restaurants, including 3 Square Cafe on famed Abbot Kinney Boulevard and Cafe Röckenwagner in Brentwood. Hans Röckenwagner’s background spans thirty years of cooking in Germany, Switzerland, Chicago, and Los Angeles. In the 1980s, he won international fame for his fine-dining restaurant in Santa Monica, Röckenwagner; today, he owns several LA-area bakery/cafes and a large wholesale bakery. Hans is known for his individuality, innovative dishes, and his craftsmanship in designing and building his restaurants. This program was brou

Mycologist Tradd Cotter. Go deep into the incredible world of fungi on a brand new episode of Sharp & Hot! Emily Peterson is joined by mushroom expert and author of Organic Mushroom Farming and Mycoremediation, Tradd Cotter. Tradd is a microbiologist, professional mycologist, and organic gardener, who has been tissue culturing, collecting native fungi in the Southeast, and cultivating both commercially and experimentally for more than twenty-two years. In 1996, he founded Mushroom Mountain, which he owns and operates with his wife, Olga, to explore applications for mushrooms in various industries and currently maintains over 200 species of fungi for food production, mycoremediation of environmental pollutants, and natural alternatives to chemical pesticides. This program was brought to you by Whole Foods Market. “When you put a mushroom outdoors and give it everything it wants and it gets rained on – it responds.” [11:00] “Mushrooms can stay alive for a year — dried!” [20:00] –Tradd Cotter on Sharp &am

Sausage Kings: Chefs Thomas Rice & Kurt Guzowski of TÊTE. This week on Sharp & Hot, hear from the “Sausage Kings”, Chefs Thomas Rice & Kurt Guzowski of TÊTE, a locally sourced, charcuterie-focused restaurant in Chicago’s former meatpacking district. They talk about how they started, the process of making charcuterie and what the scene is like in Chicago. Host Emily Peterson and producer Anne Hogan also open the show with commentary on everything from condiments to holiday baking. This program was brought to you by Heritage Foods USA. “In essence, [with charcuterie], you want the good bacteria to grow quicker than the bad can. [28:00] –Kurt Guzowski on Sharp & Hot