Sharp & Hot

Foolproof: “Pastry” Author Nick Malgieri & “Delusions of Guinevere” Star Ariana Bernstein Tune in to this week’s episode of Sharp & Hot as Emily Peterson is joined by Pastry: Foolproof Recipes for the Home Cook Author Nick Malgieri & “Delusions of Guinevere” Star Ariana Bernstein. First, hear from Nick Malgieri, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America. On top of his work as an author, he’s currently director of the baking program at the Institute of Culinary Education. The author of nine other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet, and Bon Appetit. He is a contributing editor of Dessert Professional and writes a monthly column for Tribune Media Services. Later, hear from “Delusions of Guinevere” Star Arian

On this week’s episode of Sharp & Hot host Emily Peterson has a studio full of incredible guests! First, we hear from Eugenia Bone, accomplished food writer and author. Her stories have appeared in newspapers and magazines across the country, from The New York Times Magazine to The National Lampoon, in Saveur, Food & Wine,Gourmet, Fine Cooking, The Wine Enthusiast, and Martha Stewart Living, among many others. Later on, we hear from Smriti Keshari & Carl Banks who were involved in the production of the new documentary Food Chains! This program was brought to you by Cain Vineyard & Winery. “The variety and attributes of mushrooms are totally underestimated.” [05:00] –Eugenia Bone on Sharp & Hot

Cheese Grotto creator Jessica Sennett : Meet the Cheese Grotto on this week’s episode of Sharp & Hot. Conceived of by Jessica Sennett, it is the optimal cheese storage unit for the fridge, cellar, or cupboard. It is essentially a cheese cave for the home. They are taking old world technology into the modern age and rescuing your cheese from the back of your fridge. Hear how the idea came about and what Jessica has in store for this beautiful piece of kitchen gear. (Interested? Check out their Kickstarter) Also hear Emily address some listener questions at the top of the show! This program was brought to you by Cain Vineyard & Winery. “We’re doing this in a DIY fashion, but we know what we’re talking about! I’ve been making cheese for more than a decade.” [30:00] –Jessica Sennett on Sharp & Hot

Barton Seaver and Christian Puglisi : This week on Sharp & Hot, Emily Peterson is joined by two thought leaders in the world of food – Barton Seaver and Christian Puglisi. First hear from Barton, a National Geographic Fellow and Washington, D.C. chef. He is an influential voice in the culinary world because of his take on seafood and sustainability. In his first book, For Cod and Country, Seaver introduced an entirely new kind of casual cooking featuring seafood that hasn’t been overfished or harvested using destructive methods. Now he’s taking on a whole new audience: Kids, with his new book National Geographic Cookbook. Later on, hear from Christian Puglisi, the Copenhagen chef at Relæ and author of Relae, A Book of Ideas.. “I think we have a responsibility to support the fisheries that are operating legally under the laws we created.” [07:00] “Americans eat 14-15 pounds of seafood per person per year. We eat 204 pounds of beef per person.” [09:00] “When we’re having fun cooking we’re most often usi

Greekalicious Maria Benardis.This week on Sharp & Hot, Emily Peterson is joined by Maria Benardis, Founder of Greekalicious, a concept she formed while on the Greek Island of Mykonos in 2004. Greekalicious is for Lovers of Greek Food and all things related to Greek food. Maria’s mission is to spread the word on Greek Food, its wisdoms and philosophies that lead to longetivity and good health. Tune in as they discuss being mindful in your food choices and approaching things from a historical context! This program was brought to you by Cain Vineyard & Winery. “We’ve been deep frying in grease for 5,000 years so i’m not quite sure why people think they can’t.” [20:00]

Rosie Schaap, author of the weekly NYTimes Magazine column “Drink”. Celebrate Halloween early on Sharp & Hot as Emily Peterson is joined by Rosie Schaap, author of the weekly NYTimes Magazine column “Drink”. They talk about their witchy childhoods, ghost stories and, of course, drinks. Tune in for a candid conversation on mixology that will leave you thirsty for more. This program was brought to you by The International Culinary Center. “When I was a teenage girl I was one of those kids always making crazy concoctions in the kitchen and ordering crazy herbs in the mail. I was a wannabe witchy kid. As I’ve grown older, in a way, making cocktails now does that for me.” [05:00] –Rosie Schaap on Sharp & Hot

This week’s episode of Sharp & Hot is all about you – the listener! Emily fields listener questions on everything from cooking turkey to storing vegetables. Tune in and find out how to become a better, more complete home cook! This program was brought to you by Cain Vineyard & Winery. “Don’t be so precious about whole birds. They are not threatening or scary – they are very forgiving in a lot of ways. Go at them with confidence.” [06:00] –Emily Peterson on Sharp & Hot

How did The Food Network get its start? Find out on this week’s episode of Sharp & Hot as Emily Peterson is joined by Allen Salkin, author of From Scratch: Inside the Food Network. The Food Network has risen from obscurity and ridicule in the early ’90s to become a powerhouse of cable television, transforming chefs like Emeril Lagasse and Paula Deen into celebrities and changing food culture forever. With a light wit and balanced perspective, Allen Salkin, a former food and media reporter for the New York Times, presents the definitive history of the network from inception to the present day. This program was brought to you by Whole Foods Market “Anthony Bourdain is the Mark Twain of all of this – he’s absolutely genius.” [15:00] “Self help, self meditation – that’s the new frontier (in entertainment). We’re all just so busy these days.” [25:00] –Allen Salkin on Sharp & Hot

This week on a brand new Sharp & Hot, host Emily Peterson kicks off the show with a short catch-up talking about her last week before welcoming guest David Venable, host for QVC’s and author of the new cookbook, Back Around the Table. David chats about his background and how he managed to infuse his love of food and live television into a program that attracts over four million viewers twice weekly, and relates to Emily with the live aspect of radio, commenting that anything can happen and it typically does! Progressing through his impressive career, he explains that he doesn’t consider himself a chef, rather a home cook that learns along with his viewers. After the break, David shares all the delicious details about his new book released today. Complete with some well-loved comfort food recipes and accompanying stories, David previews some amazing recipes with Emily! This program was brought to you by The International Culinary Center. “I have a great love of food and a great passion for food and

Shaw Lash. Emily Peterson is back for another insightful, personal and useful episode of Sharp & Hot! She starts the show with some strong thoughts on government regulation before diving into a segment on masa and tortilla making with Shaw Lash, a Mexican food instructor at The Brooklyn Kitchen and former chef at Rick Bayless’s Frontera Grill in Chicago, Illinois. This program was brought to you by Rolling Press. “Blue corn itself is a great candidate for masa. You’ll see blue corn tortilla chips in the grocery store because it makes really great masa.” [20:00] “If you actually make a tortilla with fresh corn masa and hand press it, you never have to double wrap it because it will stand up.” [30:00] –Shaw Lash on Sharp & Hot

Fabio Viviani & Erika Landin. Tune in to a brand new episode of Sharp & Hot, which sees host Emily Peterson kicking off the show with a rapid fire interview with Fabio Viviani, Italian chef, restaurateur, reality television personality, a New York Times best-selling author. Emily then gives some tips for home cooks before jumping into an interview with Erika Landin, casting director of Master Chef. She elaborates on the world of reality food television and food media at large. This program was brought to you by Consider Bardwell. “We live in a society that’s so privileged – we have everything we want delivered to our doorstop through the click of a mouse. We create gluten sensitivity for ourselves even when scientists have debunked the idea because we need some turmoil in our lives.” [15:00] –Emily Peterson on Sharp & Hot

Chef Tanya Holland. This week on Sharp & Hot, Emily Peterson chats with Tanya Holland, Executive Chef and Owner of Brown Sugar Kitchen and B-Side BBQ in Oakland, CA. Holland is known for her inventive takes on modern soul food, as well as comfort classics.The author of New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition (Stewart, Tabori, and Chang), Holland is perhaps best known for her role as a host and expert on Soul Food for the “Melting Pot” series on Food Network. This program was brought to you by Whole Foods Market. “I’ve always liked creating environments and connecting people. I like restaurants as a vehicle for that kind of connection.” 12:00 –Tanya Holland on Sharp & Hot

Conscious Alliance & Sommelier Story. On this week’s episode of Sharp & Hot, hear from Jordan Levy of Conscious Alliance,a Boulder, Colorado based national 501(c)(3) nonprofit organization committed to distributing much-needed food to communities across the United States, and providing long-term solutions to hunger by focusing on empowerment programs for youth in impoverished regions of the country. They operate through ongoing, grassroots food collection and hunger awareness programs, primarily by organizing food drives at concerts and music events. Later in the show, Emily shares an incredible story about her quest to become a master sommelier! This program was brought to you by The International Culinary Center “I’m surprised every day that people are willing to bring 20-30 cans to a rock concert to donate to a food bank.” [04:00] “The best part about my job today is the fact that i get to lead an incredibly inspiring group of individuals. It’s by no means a one person show.” [08:00] –Justin Levy

Nigel Walker : Meet Nigel Walker of Eatwell Farm on a brand new episode of Sharp & Hot. Eatwell Farm is a 105-acre, family-owned organic farm near Dixon, CA. We grow diverse mixed produce & raise pastured eggs. Our CSA serves San Francisco, the East Bay, Marin County, Davis, Sacramento, & many communities along the I-80 corridor. Host Emily Peterson chats with Nigel about everything from tilling to livestock breeds in an all-encompassing interview. This program was brought to you by Fairway Market. “You really only need to til enough so you can plant the next crop. Just because it looks beautiful [over-tilling], it doesn’t mean that’s what’s necessary to plant the next crop.” [11:00] “Animals need to be on a farm, not a factory. They have a role to play.” [15:00] –Nigel Walker on Sharp & Hot

Danny Grossman & Erin Bagwell. On this week’s episode of Sharp & Hot, with Emily Peterson, listeners first get a chance to meet Danny Grossman, a man who traded work for the US Diplomatic Service for a career in sustainable food. He founded Slow Food for Fast Lives, a company that provides healthy food for people on the go. Hear his career story, his current mission and advice for food entrepreneurs. Later in the show, Emily chats with filmmaker Erin Bagwell, who’s raising money to make Dream, Girl, a documentary film redefining what it means to be a boss by telling the stories of female entrepreneurs. This program was brought to you by Edwards VA Ham. “People are wanting to eat more savory foods where they formerly were all sweet.” [03:00] –Danny Grossman on Sharp & Hot “Steve Jobs and Mark Zuckerberg are household names but where are the women?” [16:00] “I think technology has made a huge impact in the way people start companies.” [20:00] –Erin Bagwell on Sharp & Hot

On today’s episode of Sharp & Hot, Emily Peterson talks to Rob Keller, owner of Napa Valley Bee Company about his art, bees, and the importance of community & local adapted bees. After the break, Dr. David Casarett talks about his new book about the science of resuscitation and food at the end of life, Shocked: Adventures in Bringing Back the Recently Dead . This program was brought to you by Cain Vineyard & Winery. “I never had an idea of put out a business plan it just kind of fell into place.” [06:00] –Rob Keller on Sharp & Hot

Emma Straub & Paul Greenberg. Emily is broadcasting off-site today, but she’s still got a fun and jam-packed episode of Sharp & Hot!. First, Emily is joined by Emma Straub, author of The Vacationers – an irresistible, deftly observed novel about the secrets, joys, and jealousies that rise to the surface over the course of an American family’s two-week stay in Mallorca. Later in the show, Emily chats with seafood expert and writer Paul Greenberg about oysters and other topics from his book, American Catch: The Fight for Our Local Seafood. This program was brought to you by Cain Vineyard & Winery. “Spain does things right. I was pretty excited to eat my way across Spain by way of research.” 05:00 –Emma Straub on Sharp & Hot

The Farmer’s Guild & Classic Snacks Made from Scratch : On today’s episode of Sharp & Hot, host Emily Peterson is joined by Evan Wiig & Tiffany Nurrenbern who talk about The Farmer’s Guild, next generation of farmers, the support structures they need and how to help. After the break, Sean DeTore tells Emily about his pun-driven viewing of Pee Wee’s Playhouse that inspired his Meka Leka Hi Meka Hiney Homemade Ho Hos, with commentary from Casey Barber, author of Classic Snacks Made from Scratch. This program was brought to you by White Oak Pastures. “Most poultry farmers in America are the equivalent of indentured servants.” [13:00] –Evan Wiig On Sharp & Hot “People don”t realize their ovens have hot spots and cool spots.” [28:00] –Casey Barber on Sharp & Hot

Deborah Harkness on Sustainable Seafood. First – Emily chats with New York Times best selling author Deborah Harkness, who wrote the All Souls Trilogy of fantasy books. Her wine blog, Good Wine Under $20, is an online record of her search for the best, most affordable wines. These efforts have been applauded by the American Wine Blog Awards, Saveur.com, Wine & Spirits magazine, and Food & Wine magazine. Her wine writing has also appeared on the website Serious Eats and in Wine & Spirits magazine. Later in the show, she opines on the state of sustainable seafood with some help from Tom Colicchio. This program was brought to you by Tabard Inn. “I grew up in a family where there was always wine on the table.” [02:00] –Deborah Harkness on Sharp & Hot

Chef Andrew Gruel & Landlady : Tune in for another diverse and entertaining episode of Sharp & Hot as Emily Peterson is joined by Chef Andrew Gruel, the owner of Slapfish Restaurant Group and the band Landlady. She first chats with Andrew about the sustainable seafood industry and common misconceptions around fish. Find out why you need to be thinking beyond the “holy trinity” of salmon, shrimp and tuna and why concerns over sustainability of seafood shouldn’t make you afraid to eat fish! Later on – hear a beautiful live studio performance from Landlady. This program was brought to you by Edwards VA Ham. “Seafood actually has a season – people don’t realize that. when you buy in season the seafood you’re getting is incredibly fresh and you’re supporting the fisherman.” [12:00] –Andrew Gruel on Sharp & Hot