Radio Cherry Bombe

This week’s guests: Martha Hoover & Chef Nira Kehar. Having never waited tables, never cooked professionally or in any way worked in a restaurant, Martha Hoover has created a successful group of dining establishments—Cafes Patachou, Petite Chou by Patachou, Napolese Artisanal Pizzeria and Wine Bar, GELO Dolce Bar, Public Greens Urban Kitchen Garden and Grill and Patatruck Mobile Patachou Kitchen. The restaurants reflect her lifelong passion for food and ingredients of excellent quality, as well as a joie de vie. All the concepts are cherished neighborhood destinations, serving dishes made with the highest quality ingredients in the freshest preparation methods possible. Their walls are filled with art, music floats above the buzz of the diners and an urban energy reverberates that is the direct result of her vision. When Hoover opened Café Patachou, her goal was to prepare the best “simple” food using high quality ingredients. This was quite a novel approach in 1989. Vendors said that it was a mistake

This week on Radio Cherry Bombe, host Julia Turshen welcomes Erin McKenna of Babycakes Bakery and Brooks Headley of Del Posto Restaurant in NYC. Starting off the show, Erin shares her story with Julia about how she began to bake, specifically gluten free, treats, and now has bakery locations in NYC, LA, and Orlando. Similarly, Brooks, the Executive Pastry Chef at Del Posto, recalls his background and how he found himself working in one of the best restaurants in the city. Both guests relate on the trials and tribulations of work in the culinary realm as well as the differences between being hands-on with their food versus managing employees. Letting others help with the work is something that the chefs agree is a necessity for success. After the break, Julia chats with the guests about their support systems as well as Brooks’ recent book, Fancy Desserts. Julia also asks what we can expect from both in the future before signing off with the Radio Cherry Bombe rapid fire quiz! This program was brought to you by

This week on Radio Cherry Bombe, Julia Turshen sits down with director Cynthia Hill for an intimate and insightful conversation. She’s the director of PBS’s Peabody Award winning series, A Chef’s Life. A Chef’s Life plunges audiences into the kitchen of a high-end restaurant located in the low country of eastern North Carolina. It follows the trials and travails of Chef Vivian Howard and her husband, Ben Knight, and their farm-to-table restaurant, Chef & the Farmer, exploring both traditional and modern applications of quintessential Southern ingredients. She’s also the director of Private Violence, a feature-length documentary film and audience engagement campaign that explores a simple, but deeply disturbing fact of American life: the most dangerous place for a woman in America is her own home. This program was brought to you by Bird. “I love being able to highlight our culture in the Eastern part of North Carolina.” [11:00] “Now in the media we’re finally starting to have a conversation about domest

Sara Moulton is currently the host of “Sara’s Weeknight Meals,” on public television. After graduating from the CIA, she worked in restaurants for 7 years, followed by 25 years at Gourmet Magazine. She hosted shows on the Food Network for almost 10 years and was the on air food editor for Good Morning America for 15 years. Sara is also the author of three cookbooks, the most recent is “Sara Moulton’s Everyday Family Dinners.” She also co-founded the New York Women’s Culinary Alliance. Tune in to Radio Cherry Bombe as Sara shares her incredible story with listeners and helps shed light on what it takes to become a culinary legend. This program was brought to you by Bird “I never wanted to be on TV and I ended up on it. I was probably the only person on the Food Network who learned on the job.” [12:00] “The thing about magazines is – unless you get to the head honcho position, you’re not paid well.” [23:00] –Sara Moulton on Radio Cherry Bombe

This week’s episode of Radio Cherry Bombe is all about A Second Helping of Life, a benefit for SHARE – a 38-year-old survivor-led organization based in New York City that provides support, information, and resources to women affected by breast and ovarian cancer. Its mission is to help women and their families address the emotional and practical issues that arise from a cancer diagnosis and to provide the support these women need to feel less isolated, better informed, and more empowered as health care consumers. A Second Helping of Life features 25 women chefs (and celebrity sous chefs) serving their signature dishes at Pier 60, Chelsea Piers, on Monday, September 22, 7:00-9:30 PM. Tune in as Julia Turshen is joined by chef Rebecca Charles and actress Kathleen Chalfant, both participants, to discuss the Share event. This program was brought to you by Whole Foods Market. “It doesn’t exist until it’s received. This thing that’s made is a collaborating between the person who gets it and the person who gives i

Welcome to Season 2 of Radio Cherry Bombe! Julia Turshen is joined by Amanda Cohen, the chef and owner of Dirt Candy, her award-winning vegetable restaurant in New York City. The first vegetarian restaurant in seventeen years to receive two stars from the New York Times, it has been recognized by the Michelin Guide three years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others. She was the first vegetarian chef to compete on Iron Chef America and her comic book cookbook Dirt Candy: A Cookbook is the first graphic novel cookbook to be published in North America. Tune in as they discuss the restaurant, her plans for a new spot and her thoughts on tipping vs all inclusive charge. This program was brought to you by Whole Foods Market. “We don’t have a philosophy behind what we do [at Dirt Candy]. It’s not a lifestyle restaurant. I don’t care what you had for lunch, you don’t have to tell me that you’re a carnivore when you come into the restaurant. I just want you to like the fo

This week’s guests on Radio Cherry Bombe are Victoria Granof, Kerry Diamond & Claudia Wu. Today’s program was brought to you by The International Culinary Center. Victoria Granof Classically trained at the famed Le Cordon Bleu in Paris, Victoria Granof worked as a cooking instructor, chef, and pastry chef at restaurants in her hometown of Los Angeles before moving into photography. Victoria has been commissioned for editorial shoots and ad campaigns for clients ranging from Bon Appétit to Kraft, Nestle, Absolut, KitchenAid, and Clinique. She has worked with many of the photo world’s best-known image-makers, launching her career with a decade-long collaboration with the great Irving Penn and later teaming up with Kenji Tomo, Mitchell Feinberg, Hans Gissinger, and Steven Klein, among others. In addition to still images, her portfolio features video, including a number of short, striking motion pieces (a melting popsicle, a sizzling egg, a deconstructed still life) created with Craig Cutler for his “CC52” se

This week’s guests on Radio Cherry Bombe are Jordyn Lexton, Missy Robbins & Laura Maniec. Today’s program was brought to you by The International Culinary Center. Jordyn Lexton, Founder and Executive Director of Drive Change After teaching English on Riker’s Island for three years and witnessing the traumatic effects of adult jail on youth, Jordyn came up with the concept of Drive Change in 2012 and has spent the past 18 months bringing her dream to life by working in the NYC food sector and NYC reentry/criminal justice field. Jordyn holds a BA in English from Wesleyan University and a MA in Teaching from Pace University. “We are a food truck social enterprise. We use food trucks a business model and platform to hire, teach and empower people that are coming home from adult jail and prison.” [05:00] “We’re dispelling misconceptions people have of what it means to be formerly incarcerated by sharing meals.” [07:00] “When you eat at our food truck you are participating in this reform movement” [18:00] –Jo

This week’s guests on Radio Cherry Bombe are Marissa Lippert & Jasmine Moy. “Our primary focus is beautiful fresh food that happens to be healthy.” [03:00] –Marissa Lippert on Radio Cherry Bombe Marissa Lippert is a registered dietitian in Manhattan and knows great food when she tastes it. Named “Best Nutritionist” by New York Citysearch the past 5 years running, she is the founder of NOURISH, a nutrition counseling and media communications firm where she helps clients live, eat and cook more healthfully without giving up delicious food. She’s also behind.Nourish Kitchen + Table is a seasonally-influenced, locally-inspired takeaway food shop and café that offers the West Village community the comfort of a kitchen away from home. Created by nutritionist and superfoodie Marissa Lippert, who understands the need to bring flavor and balance back to the table, Nourish’s innovative fare bridges the gap between healthful eating and really delicious food. It’s vibrant, fresh, feel-good food you want to eat. “

Go behind Annisa on a brand new episode of Radio Cherry Bombe. Host Julia Turshen is joined by Executive Chef Anita Lo and her sous chef Mary Attea. Anita Lo is the chef and owner of Annisa and one of the most respected chefs in the country having earned numerous accolades for her inventive Contemporary American cuisine. Lo opened Annisa in 2000, an intimate restaurant in Greenwich Village. In June 2009, a fire destroyed the restaurant entirely and while plans for rebuilding Annisa got underway, Lo appeared on Top Chef Masters and finished fourth out of 24 chefs. In April 2010, after a complete renovation, Annisa was reopened and then in October 2011, Lo released her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. Just recently nominated as a semi-finalist for Eater’s coveted Young Guns awards, Mary spent several years working in New York city restaurant dining rooms like Aguagrill, before making the leap to the kitchen at Annis

This week’s episode of Radio Cherry Bombe takes us to Philadelphia and dorm rooms across the country as host Julia Turshen is joined by Marcie Turney, Valerie Safran and Priya Krishna! Chef Marcie Turney and Valerie Safran are the pioneering entrepreneurs whose six restaurants and boutiques on 13th Street in Philadelphia have helped transform the once-desolate neighborhood into trendy Midtown Village. Priya Krishna is a food writer and author of Ultimate Dining Hall Hacks: Create Extraordinary Dishes from the Ordinary Ingredients in Your College Meal Plan . Tune in to hear how Marcie and Valerie maintain their culinary empire and find out how Priya went from writing a column on dorm food to becoming a celebrated food writer! This program was brought to you by Edwards VA Ham “What I do is I go out and get inspired and bring that to Philadelphia and the customers there.” [11:00] –Marcie Turney on Radio Cherry Bombe I’m always trying to be a step ahead and be there for people if they have questions.” [14:00]

Today’s episode of Radio Cherry Bombe is all about women who grow food and are committed to making the world full of great produce! Host Julia Turshen is hanging out with Katie Baldwin and Amanda Merrow, the ladies of Amber Waves Farm and Julia Sherman, an artist who runs SaladForPresident.com. The mission of Amber Waves Farm is to produce organic, healthy, nourishing food for the local community and to provide the public with an educational outlet to learn about the joyful process of growing food by using the land as an outdoor classroom. Salad For President is a website where gardening and culinary collaboration serve as a platform to discuss creative production in its varied forms. This program was brought to you by Edwards VA Ham. “When I was younger I’d take kumquats off the trees in California.. there are very sticky food memories that stay with you as an adult.” [17:00] “We have linked up with a lot of other women in food – we’re all a part of this tidal wave of excitement and change in food.” [19:

This week on Radio Cherry Bombe, host Julia Turshen is joined by two incredible women in food representing totally different sectors and generations of the industry. First, hear from Sue Chan of Toklas Society. The Toklas Society is a network of women in the hospitality industry. Through online content, meet-ups, speaker events, and workshops they create opportunities not just for networking, but also for inspiration, education, and personal and professional growth. Next, hear from Rawia Bishara of Tanoreen Restaurant. Rawia Bishara opened Tanoreen in 1998 as a tribute to her mother’s rich culinary heritage and over the years it has won countless accolades. She teaches at the renowned DeGustibus Culinary School and her recipes have appeared in Plate Magazine, New York Magazine and The New York Times. Rawia now runs the restaurant, a unique family-owned and operated enterprise, with her daughter Jumana. Today’s program was brought to you by White Oak Pastures. “I don’t have anybody in my life that I can loo

On another jam-packed episode of Radio Cherry Bombe, Julia Turshen is joined by the couple behind Gordy’s Pickle Jar and the sister-duo behind The New Potato. Since launching Gordy’s in 2011, Sarah Gordon and Sheila Fain & their award winning pickle company have been featured in Esquire, People Magazine, Southern Living, Martha Stewart Living and other notable magazines and blogs. You can find them at Whole Foods Market, Harris Teeter, Mom’s Organic Market, The Fresh Market, West Elm Market and speciality stores across the mid-Atlantic. The New Potato is a food and lifestyle site founded by sisters Danielle & Laura Kosann. The site deals with food and the experience of food in a different way, by broadening the scope of how we see it. From profiling the top restaurateurs of the culinary industry, to featuring the arbiters of other industries and their roadmap to the world of food and style, this breakout site covers a newer, far more extensive palate of tastes and trends. Today’s program was brought t

This week on a new 45 minute version of Radio Cherry Bombe , Julia welcomes Katie Carguilo from Counter Culture Coffee and Executive Chef Lisa Giffen. In the first segment, guest Katie shares her experience as the first US Barista Champion from New York City as well as Counter Culture’s first national title winner in 2012. Katie is in charge of customer support for Counter Culture Coffee which prides itself in educating the world about all aspects of coffee, from growing to buying to brewing. Later, Julia welcomes Lisa Giffen of Maison Premiere to chat about her background, her journey into the food industry, as well as what her role of Executive Chef at Maison Premiere entails. This program has been brought to you by Whole Foods Market. “It’s good to find out more about the companies and the brands that you want to buy from so you can trust them… It’s not about any one coffee, if it’s certified organic or if it has a direct trade certification, you should look at the certification requirements for the diff

On this week’s Radio Cherry Bombe, Julia Turshen is yet again joined by two powerful women in food. First, meet Jeni Britton Bauer, the multi-talented chef and entrepreneur behind Jeni’s Splended Ice Cream, a burgeoning artisan ice-cream company centered in Columbus, Ohio, with national distribution. Later, meet Charlotte Druckman a journalist and editor whose food writing has appeared in various publications, including the Wall Street Journal, The New York Times T Magazine, and Bon Appetit. She is also the author of Skirt Steak: Women Chefs on Standing the Heat & Staying in the Kitchen published last year. This program was brought to you by Fairway Market. “As something becomes trendy it tends to lose all significance.” [24:00] “Pastry is unfairly underrepresented as an art and as a craft that has a history.” [27:00] –Charlotte Druckman on Radio Cherry Bombe

Travel to North Carolina and the Caribbean on the same episode of Radio Cherry Bombe! Host Julia Turshen is first joined by chef Elizabeth Karmel of Hill Country Barbecue, who talks about her Southern roots and the sentimentality around BBQ and fried chicken. She’s gearing up for the Big Apple BBQ and shares some great thoughts on meat and the culture of grilling. Later on, Julia is joined by Suzanne Rousseau, 1/2 of Two Sisters and a Meal, the brainchild of two Jamaican sisters who are business partners, foodies, lovers of world travel, avid cultural explorers, crazy history buffs, adorers of the arts, soul seekers and well known “fetin queens”. Learn what’s misunderstood about Caribbean cuisine and how the two sisters juggle cookbooks, television and web series and still have time for fun. This show was sponsored by The International Culinary Center. “Food is the purest form of communication. Instinctively, the way my family communicated was through food.” [02:00] “My job and my life are blurred edges b

Radio Cherry Bombe continues to spotlight some of the most talented, accomplished and forward-thinking women in food – and this week’s episode is no exception. First – we meet Alex Raij. Alex Raij is chef and owner, along with her husband Eder Montero, of several popular New York City restaurants: Txikito, El Quinto Pino and El Comedor in Manhattan and La Vara in Brooklyn. Alex was voted Eater’s 2012 “Chef of the Year” and Bon Appétit named her among six ground breaking chefs in the feature, Women Chef’s: The Next Generation. Later – we meet Molly Culver, Brooklyn-based farmer and floral designer. She’s the proprietor of Molly Oliver Flowers and Co-Farm Manager & Field Trip Coordinator at BK Farmyards! This program was brought to you by Fairway Market. “I think about authenticity a lot and I want to be true to the cuisines, but La Vara is my most improvisational restaurant.” [06:00] “With La Vara, I really wanted to be able to celebrate Mediterranean flavors – they were flavors that were really speakin

It’s a packed house for another star-studded episode of Radio Cherry Bombe. Host Julia Turshen is chatting with three incredibly talented chefs – Katy Sparks, Executive Chef at Tavern on the Green as well as Elise Kornack and Anna Hieronimus of Take Root. First – we hear from Katy, who’s background includes cooking at NYC institutions like The Quilted Giraffe and Mesa Grill. Find out what it’s like cooking at a restaurant that seats 700(!!) and comes with a storied reputation that rivals any other dining establishment in the country. Later – Julia chats with the team at Take Root, a celebrated Brooklyn restaurant featuring a tasting menu in a very unique setting. They discuss operating a business as a couple and the debate surrounding tasting menus in modern dining. This program was sponsored by The International Culinary Center.   #### “The A-hah moment for me was dropping out of college and having no skill set – being 19 years old and landing in a restaurant. What I liked about it so much was the camarade