Entries tagged with 'videos'
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Egg is a little restaurant in Williamsburg that started as a Southern brekkie spot (hello,
artisan scrapple) then eventually added lunch and dinner service, and now has a six-acre farm upstate. Chef
George Weld didn't want to replace the farmers he'd been working with already, he just wanted to understand the food system better. While the restaurant started out pretty pork-crazy, they're now more veggie-driven.
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"Artisan, hand-made kimchi, straight out of your mom's kitchen.. except this really is my mom's kitchen," says
Vicky Oh, general manager of
Arirang Kimchi. In the latest
Food Curated video from Liza de Guia, we meet Vicky and her mom
Kyung Oh, who started experimenting with kimchi recipes about 30 years ago when she moved to the United States from Korea on her honeymoon.
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For one of her the latest
Food Curated videos, Liza de Guia spent two days in Hartwick, New York, with Larry Althiser, the owner and head meat cutter for
Larry's Custom Meats. "It's a story I wanted to tell, a good story about a proud butcher open to teaching his trade," said de Guia, even though she was a little jittery the night before the shoot. "Slaughterhouses must exist...but there's a right and wrong way to do it."
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"Packaged of unshelled sunflower seeds. C'mon bars, gross. And boring!" says Agatha Kulaga of
Ovenly, a creative kitchen in the Greenpoint neighborhood of Brooklyn. Agatha and her friend Erin Patinkin started the company about a year ago after being fed up with the predictable freebie bar munchies. They've crafted their own playful takes, like
"the ultimate beer nut," a medley of peanuts, Worcestershire sauce, Old Bay, and bacon fat. They're really into bacon fat.
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In the latest video from
Food Curated, Liza de Guia meets
Ed Tuccio, a farmer on the North Fork of Long Island who's been raising bison for over 30 years. He's part of a small movement of passionate farmers working to bring bison back. It's actually not a bad time to be a bison farmer. There's a growing demand for the meat and prices have doubled. After this taping, Liza polished off a bison burger and walked away thinking,
why don't I eat this more often?
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Take a big lump of cheese mixed with egg and butter, wrap it in dough, flatten it down, and bake. Sound good? Then get yourself to your closest purveyor of the Georgian cheese-stuffed bread
khachapuri. In this video from
CHOW, you can see how khachapuri is made at hole-in-the-wall bakery Georgian Bread in Brighton Beach.
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In the latest videos from
Food Curated, Liza de Guia profiles the visionary entrepreneurs who were selected as finalists for this year's
Next Big Small Brand Contest, which spotlights passionate folks launching mini-but-growing businesses. They include a cookie dough-maker, paleta enthusiast, two chocolate czarinas, a charcuterie dude, and chutney artist. Watch all of their videos and get that warm, tingly inspired feeling inside.
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Husband-and-wife team Matt and Allison Robicelli started
Robicelli's Cupcakes about a year ago when business at their gourmet food store wasn't doing so well. But what did sell well were their cupcakes—up to 600 a day. They set themselves apart from New York City's other cupcake makers by offering a constantly changing menu of unique flavors—their
current menu includes Sour Apple, Butternut Spice, and Tiramisu. Learn more about Robicelli's cupcakes in the latest episode of
Food Curated from documentarian Liza de Guia.
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We like watching ribs-related videos, but we like them even more when our former SE intern
Katie Quinn is in them! Now a web producer for the
TODAY show, Katie talked to
John Stage, the founder and owner of
Dinosaur Bar-B-Que, about how to make perfect low-smoked barbecue ribs. Start with a good piece of meat, get the fire real good and hot, spice the meat slab, then wait, wait some more, and—well, you may not agree with this part—sauce them up right before they're taken off the grill. "My Texan friends, I argue all the time with them about
sauce versus no sauce. But I like sauce on it. I'll defend sauce to the end," said Stage. So, what side are you on? Watch the video and decide.
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At Rockaway Beach in Queens, you can go surfing and swimming, and get great food thanks to
Rockaway Taco. This video by
The Selby follows a day in the life of Rockaway Taco's chef Andrew Field as tends to his rooftop beehives, sets up the kitchen, checks into the neighboring coffee shop and local produce market, and, of course, surfs.
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