Ingredient Insiders: Where Chefs Talk

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24. Scallops: Chef Daniel Boulud & Bristol Seafood & The Right Scallops by The Chefs' Warehouse May 23, 2022

Show notes

Scallops are easy to love. The luxurious and delicate seafood dish is versatile in nearly every cultural cuisine where it can be dressed up with different flavors. Among the most well-known scallop dishes is “Sea Scallops in Black Tie,” crafted by acclaimed French chef and restauranter Daniel Boulud. His iconic recipe was made famous at Le Cirque, and was a dish that helped put him on the map as one of the most respected and talented chefs. Today, he is named the best restauranter around the world with 20 namesake restaurants from New York to Dubai. Scallops are usually wild and rarely farmed. Bristol Seafood harvests and distributes the freshest scallops from Maine. The Right Scallops by The Chefs’ Warehouse are harvested off the coast of New England and frozen-at-sea within hours, ensuring a totally dry scallop retaining only its natural juices.
Follow @danielboulud @bristolofmaine @wherechefesshop @ingredientinsiders
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/ Produced by HayNow Media @haynowmedia http://haynowmedia.com

23. Pasta: Chef Michele Casadei Massari & Felicetti May 04, 2022

Show notes

Boxes of dried pasta -- in all shapes, sizes and textures -- are a staple in kitchen pantries around the world. Italian Chef Michele Casadei Massari of New York City’s Lucciola boils down the differences between dried pasta and fresh pasta. Both are worthy of a restaurant-quality meal -- the one you choose depends on the pasta sauce you pair it with. Felicetti Pasta has a strong reputation for a high-quality dried pasta. Riccardo Felicetti represents the fourth generation to provide the authentic, conventional organic pasta, using Italian wheat and producing in the middle of the Italian Alps.
Follow @michelecasadeimassari @lucciolanyc @felicettius @wherechefesshop @ingredientinsiders
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/
Produced by HayNow Media @haynowmedia
http://haynowmedia.com

22. Pepperoni: Anthony Falco & Ezzo Sausage Co. Apr 22, 2022

Show notes

Pepperoni is among the most popular pizza toppings in America. The spicy sausage made from cured pork and beef is seasoned with paprika or other chili pepper. In recent years, cupping pepperoni has become a fan favorite, especially on social media. Anthony Falco, author of "Pizza Czar," is an international pizza consultant who spent nearly a decade firing up pizza at Roberta's, the Brooklyn establishment that kick-started the new Neapolitan pie movement. He shares his take on pepperoni and experiences traveling around the world creating pizza brands. Ezzo is a legacy sausage company from Ohio that has gained a strong reputation for the quality of their pepperoni. Darren Ezzo reveals how the passion, ingredients and tradition have held for more than three generations.
Follow @millennium_falco @ezzosausageco @wherechefesshop @ingredientinsiders
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/
Produced by HayNow Media @haynowmedia
http://haynowmedia.com

21. Maple Syrup: Chef Jamie Bissonette & McLure’s Apr 06, 2022

Show notes

Maple syrup is made from the sap of sugar maple trees found primarily in North America. It is used to sweeten many dishes, from pancakes and waffles to bacon and salmon. Boston-based restauranteur and award-winning chef Jamie Bissonnette of Toro, Coppa and Little Donkey shares the creative ways his restaurants are cooking with maple syrup, and how growing up as a vegan inspired his love for cooking. McLure’s Maple Syrup - Dutch Gold Honey is among the most credible - and rare - maple syrup producers in the U.S. Their sales manager Evan Himes explains the different grades of maple syrup characterized by color, and advises on the health benefits of the sweet sugar.
Follow @jamiebiss @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueen
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/
Produced by HayNow Media @haynowmedia
http://haynowmedia.com

20. Caviar: Chef Michael White & Sasanian Caviar Mar 23, 2022

Show notes

Up until 20 years ago, caviar was a wild and highly prized delicacy from the beluga, sevruga or osetra species of sturgeon. But in recent years, caviar is sustainably farmed, resulting in a high-quality delicacy that has increased in demand, allowed it to be more approachable and accessible, and has provided surprising nutritional benefits. Acclaimed chef Michael White, known for his luxurious pasta dishes, shares the evolution of caviar in fine dining and how he is preparing the ingredient at his new post Lido Restaurant, and its adjacent Champagne Bar at The Surf Club in Miami. Sasanian Caviar is among the leading farmed caviar importers in the U.S. and educates on the process of farming caviar and the variety of caviar offerings available.
Follow @chefbianco @sasaniancaviar @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueen
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/
Produced by HayNow Media @haynowmedia
http://haynowmedia.com

19. Irish Butter: Food Journalist Colman Andrews & Kerrygold Butter Mar 09, 2022

Show notes

Everything is better with butter, but is there a butter that stands out above the rest? Answer: Irish Butter. Irish butter is silky, creamy and just the right balance of salty and sweet with a distinct yellow hue from primarily grass-fed cows. Award-winning food writer and editor Colman Andrews, author of “The Country Cooking of Ireland,” shares his wisdom about how the geography of Ireland makes Irish butter so special and why its softer and more spreadable than other butters. Kerrygold is a beloved brand of Irish butter that is recognizable in any dairy aisle of a grocery market with its defined gold and silver packaging. Kerrygold’s Jeanne Kelly explains how Kerrygold has made butter a valuable commodity from Ireland.
Follow @colmanandrews @kerrygoldusa @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueen
The Country Cooking of Ireland by Colman Andrews: https://amzn.to/3vQlOVf
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/
Produced by HayNow Media @haynowmedia
http://haynowmedia.com

18. Fried Chicken: Lee Schrager & Freebird Chicken Feb 24, 2022

Show notes

Fried chicken is a global fanfare. The crispy, savory dish is enjoyed around the world, and nearly every country has a different spin on how to prepare it. Few know more about fried chicken than Lee Schrager, the creator and force behind the South Beach Wine & Food Festival (SOBEWFF), and author of Fried & True, a cookbook with the best recipes of fried chicken across the U.S. When cooking chicken, seek out high-quality poultry among the likes of Freebird Chicken, raising ethical flocks with fortified diet of vegetarian grains and nutrients.
Follow @leeschrager @sobewffest @freebirdchicken @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueen
SOBEWFF: https://sobewff.org/
Fried & True book: https://bit.ly/3HhUSzM
Freebird Chicken: https://www.freebirdchicken.com/
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/
Produced by HayNow Media @haynowmedia
http://haynowmedia.com/

17. Feta: Chef Charles Bililies & Kolios Greek Dairy Feb 09, 2022

Show notes

Feta is having a moment thanks to a TikTok feta pasta recipe. But the soft, salty and briny block of cheese has been around for centuries, and nearly every Greek meal incorporates it in some manner. Charles Bililies is the founder and CEO of Souvla, a group of fast-fine Greek restaurants inspired by the casual souvlaki joints found throughout Greece. The Greek-American comes from a family tradition of restaurateurs and is deeply passionate about the unique application and production process of feta. Kolios Greek Dairy is among the top feta cheesemakers, exporting high-quality products from the region around the world. Dr. Rosemary Antonomanolaki, Kolios’ quality manager, shares the company’s devotion to tradition and quality from salted in barrels to matured in brine.
Follow @cbililies @souvla @kolios.gr @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueen
https://www.souvla.com/
https://www.kolios.gr/en/
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/
Produced by HayNow Media @haynowmedia
http://haynowmedia.com/

16. Kalamata Olives: Chef Einat Admony & Siouras Jan 26, 2022

Show notes

Kalamata olives are a classic Mediterranean flavor that are commonly served as table olives, in a Greek-style salad or featured in tapenades that can be spread on warm pita bread. Chef Einat Admony is the ultimate balaboosta ("perfect housewife" in Yiddish) behind the famed fried olives with labne dish at her Middle Eastern restaurant Balaboosta in New York, and the beloved falafel chain, Taim. She shares how her Israeli roots compliment her cooking today and some interesting ways to bring kalamata olives into any home. Siouras is among the premier Greek olive producers for nearly a century. As the third-generation owner, Harry Siouras explains the history of exporting their products, as well as the fermentation and harvesting processes.
Follow @chefeinat @TaimFalafel @BalaboostaNYC @siouras_sa @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueen
https://siouras.gr/
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/
Produced by HayNow Media @haynowmedia
http://haynowmedia.com/

15. Prosciutto: Eataly's Tess McNamara & Prosciutto di Parma Jan 12, 2022

Show notes

Prosciutto is the Italian word for ham. Each paper-thin slice boasts a sweet and salty flavor, thanks to a traditional curing process that has been around since ancient Roman times. Few in the U.S. know more about it than Eataly's Tess McNamara, head of salumi and formaggi, who goes into great detail about the ingredients and process for curing the meat. She shares Eataly's variety of prosciutti sourced from the very best salumifici (cured meat producers) throughout Italy. Among them, Prosciutto di Parma, a delicate, sweet cured pork made in Parma, a small province in the heart of Emilia-Romagna, which is considered one of the oldest varieties of prosciutto.
Follow @eatalyflatiron @tessofthecaves @prosciuttodiparma_it @ingredientinsiders @truffledawg @theprosciuttoqueen
https://www.prosciuttodiparma.com/
https://www.eataly.com/us_en/stores/prosciutto/
In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop
https://www.chefswarehouse.com/
Produced by HayNow Media @haynowmedia
http://haynowmedia.com/

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