Taste Trekkers

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Latest Episodes:

65: Southern Italy Nov 30, 2013

Show notes

In this episode of the Find Dining Podcast, Rosetta Costantino, author of Southern Italian Desserts, talks about the dishes of her hometown of Calabria, Italy. We discuss the Queen's licorice, the difference between Tuscan dishes and Southern Italian dishes, and the influence of the Swiss and the Arabs.

Visit Rosetta's website
Read Southern Italian Desserts and My Calabria
Take a cooking class with Rosetta
Take a culinary tour of Southern Italy with Rosetta
Read the San Francisco Chronicle article that launched Rosetta's culinary career
Try some licorice from Amarelli
Try some pastries from Pasticceria Caflisch
Market Hall and Berkeley Bowl are great Bay Area shops for Italian ingredients

Food for Thought:

Q: What nut was brought to Sicily by the Arabs and is now grown on the slopes of Mount Etna?
A: The pistachio.

Out of the Frying Pan Picks:

Where you Fly Into: Lamezia Airport
Where to Stay in Southern Italy: Porto Pirgos
Favorite Chef: Pietro Lecce of La Tavernetta
Favorite Time of Year to Visit Calabria: September
Favorite Place for Olive Oil: Dattlio
Favorite Place for Cheese: Maiorano (try the Crotonese pecorino cheese)
Favorite Places to go for Wine: Ferrocinto, Odoardi, Statti, Librandi
Southern Italian Dish for Comparison: Pasta al Calabria

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64: Thailand Nov 15, 2013

Show notes

In this episode of the Find Dining Podcast, Chef Andy Ricker of Pok Pokin Portland, Oregon, shows us how to take a culinary adventure in Thailand. We discuss mortars and pestles, boiled buffalo fetus and Ike's Vietnamese fish sauce wings.

Regions of Thailand to Explore:

The South / Peninsula
Central Thailand
Isan / Northeastern Thailand
Chiang Mai / Northend Thailand

Food for Thought:

Q: What is a seasoning that Thai food and Italian food share?
A: Fish sauce.

Out of the Frying Pan Picks:

Must-Visit Places in Thailand: Chiang Mai and Bangkok
Thai Dish for Comparison: Pad Thai
Favorite Chef: David Thompson
Thai Drinks to Try: Sugarcane Juice, Hibiscus Juice, Chrysanthemum Tea, White Lightning
Best Place in the U.S. to Buy Thai Ingredients: Thai farmers in Florida
Where to Buy Mortars and Pestles: Temple of Thai

See a map of more podcasts.

63: San Francisco Nov 01, 2013

Show notes

In this episode of the Find Dining Podcast, Anita Chu of Dessert First recommends Rich Tablein San Francisco, where Chefs Evan and Sarah Rich serves up New American dishes like lamb and dandelion pasta, salmon with tomatoes and gribiche.

Read more about Rich Table on Dessert First
Visit the Rich Table website
Rich Table is located at 199 Gough Street in San Francisco
Read Anita's Field Guide to Cookies and Field Guide to Candy
Legendary chefs to check out: Hubert Keller, Traci des Jardines, and Michael Mina
Up and coming chefs: Danny Bowien of Mission Chinese, Stuart Brioza and Nicole Krasinski of State Bird Provisions,
Try a bun from The Chairman food truck

Anita recommends:

Sardine chips
Douglas fir levain
Lamb and dandelion pasta
Salmon with tomatoes and gribiche
Mint chocolate ice cream

San Francisco Dining Districts to Explore:

Mission
Financial District/SoMa
Hayes Valley

San Francisco Food Events:

SF Chefs Food Wine (August)
San Francisco Street Food Festival (August)
Sf Star Chefs and Vinters Gala (April)

Food for Thought:

Q: What was the original name of the city of San Francisco?
A: Yerba Buena.

Out of the Frying Pan Picks:

Favorite Dessert Spot: Mr. and Mrs. Miscellaneous
Favorite Candy Shop: Miette
Favorite Spot to go to before a 49ers Game: Super Duper Burgers
Favorite Cocktails: Gitane
Favorite Outdoor Spot: Waterbar
Favorite Farmers' Market: at the Ferry Building
Favorite Place to Get Ramen: Izakaya Sozai

62: Panel Discussion: Culinary Tourism Today and Tomorrow Oct 24, 2013

Show notes

What is “food tourism” anyway? How do you do it? And how do you make sure that you’re doing it well? At the first Taste Trekkers Food Tourism Conference, we brought together several chefs, food tour operators and culinary tourism experts to discuss the state of food tourism and give you practical tips for putting together a great foodie vacation. Led by Gail Ciampa, the Food Editor of The Providence Journal, we heard from the top practitioners of food tourism in North America. This week's podcast episode features a recording of that panel discussion on Saturday, September 21, 2013, in Providence, Rhode Island.

61: Stowe, Vermont Oct 18, 2013

Show notes

In this episode of the Find Dining Podcast, Ken Aiken of Touringroads recommend Crop Bistroin Stowe, Vermont where Chef Tom Bivins serves up dishes like the Carolina MOP Chicken Sandwich and Vermont Rarebit. We discuss moto-foodies, Vermont cheese and the importance of a beer glass' shape.

Read more about Crop Bistro on Touringroads
Visit the Crop Bistro website
Crop Bistro is located at 1859 Mt. Road in Stowe, Vermont
Ben & Jerry's Ice Cream was founded in Vermont
Cabot Creamery's cheeses are internationally recognized
Vermont Coffee Company is a fair trade coffee roaster in Middlebury
Smugglers' Notch has unbelievable views
The Vermont Fresh Network has been instrumental in developing relationships between farmers and chefs
So has Sean Buchanan of the Black River Produce
Check out Crowley Cheese
The Trapp Family (of The Sound of Music fame) owns a lodge in Vermont
Hen of the Wood is a great place to eat in Waterbury
Chef Michael Kloeti moved from New York City to open Michael's on the Hill
Stop by the Cold Hollow Cider Mill
Grab a beer at

60: The Hope & Main Kitchen Incubator in Rhode Island Oct 10, 2013

Show notes

In this episode of the Find Dining Podcast, Greg Fatigati of Fatigati's Fresh Pasta talks about the Hope & Main kitchen incubatorin Warren, Rhode Island. We discuss pasta, the Food Network and the origin of tomatoes.

Visit the Fatigati's Fresh Pasta website
Visit the Hope & Main website
Greg attended, taught, and is now the Associate Dean of Culinary Arts at the Culinary Institute of America
Visit the National Museum of Pasta in Italy
Econsult Solutions produced a report titled U.S. Kitchen Incubators: An Industry Snapshot
The E-Myth Revisited is a great book for entrepreneurs

Food for Thought:

Q: How did the tortellini get its shape?
A: It was inspired by a woman's belly button -- perhaps Venus, the goddess of love.

Out of the Frying Pan Picks:

Restaurant with the Best View: Boat House in Tiverton
Favorite First Date Restaurant: Scales and Shells
Favorite Brunch Spot: Castle Hill Inn
Favorite Fried Seafood Restaurant: Quito's in Bristol
Favorite Place for Farm-Fresh Produce: DeCastro Farms in Portsmouth and Sweet Berry Farm in Middletown
Favorite Local Chef: Sai Viswanath at DeWolf Tavern and Champe Spiedel at Persimmon (both in Bristol)

59: Chef Matt Jennings' Keynote Address at the 2013 Taste Trekkers Food & Travel Expo Oct 03, 2013

Show notes

In this episode of the Find Dining Podcast, hear the keynote address given by Chef Matt Jennings of Farmstead at the 2013 Taste Trekkers Food Tourism Conference. Matt was introduced by the Mayor of Providence, the honorable Angel Taveras.

Listen to our interview with Matt Jennings
Johnson & Wales University has a fantastic culinary program
Waterfire is Providence's signature cultural event
Matt participated in the James Beard Foundation's Chefs Bootcamp for Policy and Change at Glenwood Farms
Providence was named America's top city for "Food / Drink / Restaurants" by Travel + Leisure magazine
Check out the Edible Communities publications
Farm Fresh RI supporst local food producers and educates eaters
Andrew Zimmern filmed an episode of Bizarre Foods in Providence

58: Rhode Island Sep 13, 2013

Show notes

In this episode of the Find Dining Podcast, we speak with Frank Martucci, the General Manager of Beverage Operations at the Twin River Casino and the National Vice President of the United States Bartenders' Guild. We talk discuss whiskey, bourbon, rum and bitters.

Find out more about the Taste Trekkers Food Tourism Conference
Visit the Twin River Casino website
Visit the United States Bartenders' Guild website
Thomas Tew Rum is a single barrel rum distilled in Newport
The International Bartenders Association hosts the World Cocktail Championship
The Sons of Liberty distillery is in North Kingstown
Jim Beam has released a white whiskey called Jacob's Ghost
Try some whiskey from Death's Door Spirits in Wisconsin
Fred & Steve's is a great steakhouse at the Twin River Casino
Cook & Brown has been nominated for a James Beard Foundation Award two years in a row
The Dorrance and Farmstead in Providence have amazing cocktails
DeWolf Tavern and Persimmon in Bristol are great restaurants
Project Broken Wheel fixes up bikes and donates them to children

Food for Thought:

Q: What is the difference between bourbon and whiskey?
A: Bourbon is from the U.S., its base spirit must be made of at least 51% corn, and it must be aged in a barrel for at least 2 years.

Out of the Frying Pan Picks:

Favorite Bartender: Jesse at Justine's
Favorite Seafood Restaurant: Boat House in Tiverton
Favorite Place to Take Out-of-Town Guests: Spain in Cranston and Narragansett, Pineapples on the Bay in Newport, Persimmon or DeWolf Tavern in Bristol, The Dorrance or The Eddy in Providence
Favorite Place to go before Waterfire: The Red Fez, Gracie's, Birch
Favorite Italian Restaurant: Constatintino's Venda Bar & Ristorante, Siena, North, Nick's on Broadway
Favorite Chefs: Champe Spiedel from Persimmon

57: Chef Matt Jennings of Farmstead in Providence Sep 05, 2013

Show notes

In this episode of the Find Dining Podcast, we speak with Chef Matt Jennings of Farmstead, the James Beard Award nominee and three-time Cochon 555 champion who will deliver the keynote address at the first Taste Trekkers Food Tourism Conference. We talk about his journeys as a chef and cheese buyer, the importance of the farm-to-table movement, and the proper way to dig for clams.

Find out more about the Taste Trekkers Food Tourism Conference
Visit the Farmstead Inc. website
Matt is a graduate of the New England Culinary Institute in Vermont
Matt was a cheese buyer for the Formaggio Kitchen in Boston
Kate Jennings is a graduate of the Culinary Institute of America in St. Helena, Napa Valley
Paul Bertolli and Michael Tusk are two California chefs that influenced Matt
The Wall Street Journal featured Matt in this story on buttermilk
National Public Radio featured Matt in this story on happy pigs
Matt has filmed an episode of PBS' Moveable Feast with Fine Cooking with Boston chef Ken Oringer
Matt won the Cochon 555 competition three years in a row
Shouts out to Ryan Farr of 4505 Meats in San Francisco and Jamie Bissonnette of Coppa in Boston
Matt's former Chef de Cuisine Benjamin Sukle just opened up Birch to rave reviews

Food for Thought:

Q: What piece of equipment is used when digging for Quahogs (clams)?
A: A bull rake.

Out of the Frying Pan Picks:

Favorite Place to Buy Pork: from Pat McNiff of Casey Farm and Blackbird Farm at the Hope Street Farmers' Market
Recommended Cheese: Harbison from the Cellars at Jaspar Hill
Chefs Who Have Influenced Matt: David Miles of the New England Culinary Institute, Amanda Lydon and Gabriel Frasca, and Ihsan Gurdal of Formaggio Kitchen
Admired Rhode Island Chefs: Beau Vestal at New Rivers, Derek Wagner at Nick's on Broadway, Matt Genusio at Chez Pascal, Benjamin Sukle at Birch, James Mark at North

56: Food Trucks, Diners, and the Johnson & Wales Culinary Museum Aug 29, 2013

Show notes

In this episode of the Find Dining Podcast, we speak with Richard J.S. Gutman, the Director and Curator of the Johnson & Wales Culinary Museum in Providence, Rhode Island. We talk about the museum and the history of food trucks and diners.

Visit the Johnson & Wales Culinary Museum's website
Get one of Richard's books, American Diner Then and Now
Read Consider the Fork: A History of How We Cook and Eat by Bee Wilson
The first diner was created by Walter Scott in Providence, Rhode Island in 1872
John Baeder paints and photographs food trucks
Kenny Lao runs the Rickshaw Dumpling Bar in New York City
Clover Food Lab in Cambridge has an awesome food truck
Check out our 2011 Food Truck Mystery Meet Dinner on the Rose F. Kennedy Greenway

Food for Thought:

Q: Patrick J. "Pop" Tierney was an early diner-building pioneer at the turn of the 20th century in New Rochelle, New York. What innovation in the industry is he credited with?
A: Moving toilets inside the diner.

Out of the Frying Pan Picks:

Favorite Diner: Seaplane Diner
Favorite Food Truck: Little Billy's
Restaurant You go to Most Often: Al Forno
Favorite Chef: Derek Wagner of Nick's on Broadway
Favorite Brew Up: Trinity Brewhouse
Favorite Place for a Cocktail : The Dorrance

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