The Food Seen

On today’s episode of THE FOOD SEEN, the queen of Seattle’s post grunge music/dining scene is Linda Derschang. With the blessing, and backing of Sub Pop’s Jonathan Poneman, the Derschang Group began in 1994. First there was Linda’s Tavern on Capitol Hill; now there’s over ten locations: from seasonal pub Smith, two locations of all-day cafe Oddfellows, and the Ballard neighborhood burger joint King’s Hardware. Lately she’s been reviving Queen City, an iconic Belltown space, which has been a bar or restaurant for over century. It’s her design, decor, and determination, that’s defined her dynamic aesthetic for more than two decades. The Food Seen is powered by Simplecast.

On today’s episode of THE FOOD SEEN, a modern-day Johnny Appleseed, spreads the story of cider. Annie Bystryn, founder and president of Cider In Love, and a curated online marketplace for fine heritage ciders, brings small batch cideries right to your door! DYK: It takes on average, 36 apples to produce one gallon of hard cider, and that there are over 10,000 varieties of apples around the world! Focusing on cider makers from New York, the Northwest, New England and California, Cider In Love in here to get you past the Gala (apple) to enjoy a sip of Roxbury Russet, Newton Pippin, and Northern Spies. The Food Seen is powered by Simplecast.

On today’s episode of THE FOOD SEEN, an architect walks into a restaurant, and what does he see? Glen Coben, founder of Glen & Co. Architecture, tells all in An Architect’s Cookbook, illustrating a life focused on making food look better through ambiance and decor. From concept to rendering, construction to finishing touches, Michelin starred establishments to tacos joints, even BBQ and steakhouses, Coben has interpreted chef’s visions such as Alex Stupak of Empéllon, and Gabriel Kreuther of his eponymously named location, so you can eat with your eyes way past the plate. The Food Seen is powered by Simplecast.

On today’s episode of THE FOOD SEEN, what happens when food stylist Rebekah Peppler trades in her 250 square foot New York City apartment, for a room with a view in the 18th arrondissement of Paris? Well, for one, she learns about the power of the apero! Apéritif: Cocktail Hour the French Way, is as much a cookbook, as it is a guide, through the fundamental nature of pre-dinner drinks, and utmost importance of taking time for yourself, and other, while savoring said sip. With recipes for all seasons, and savory bites to pair, Apéritif gives you time to enjoy your joie de vivre, in a glass. Photo by Clarkson Potter The Food Seen is powered by Simplecast.

On today’s episode of THE FOOD SEEN, let’s call Olivia Mack McCool the “lunch lady”, but she’s not your atypical vision of someone manning steam tables and scooping slop onto plastic trays in a cafeteria. Instead, McCool has made her career building beautiful dishes as a food stylist, which lead her to transform how we look at our midday meal. LUNCH! is a 10-week guide to reclaiming the real most important meal of the day. McCool reorganizes your pantry, cleans up your fridge, and preps you for Sunday shopping, enlivening the upcoming work week. Sad desk lunches be damned! THE FOOD SEEN is powered by Simplecast.

On today’s episode of THE FOOD SEEN, we puff, puff, chew? Rupa Bhattacharya, Editor-in-Chief of MUNCHIES, the Vice Media vertical about all things food, brings us Bong Appetit, a cookbook on mastering the art of cooking with weed. With edibles and CBD lattés abound, it’s no wonder that people are a-buzzing with cannabis in the kitchen. But how do you decarboxylation the THC to make it tasty, and make yourself feel toasty. From flower to fan leaf, kief to water hash, we learn how to make weed-infused tinctures for Dirty Martinis, amp up the cannabinoids in sour cream for nachos, and chop up chimmichurri for a mighty marijuana-y rib-eye. Remember, a watched pot, never bakes. The Food Seen is powered by Simplecast.

On today’s episode of THE FOOD SEEN, Viennese born chef Eduard “Edi” Frauneder of Edi & The Wolf, The Third Man, Bar Freud, and Schilling in New York City, bring his Freudian psychology to that of Austrian cuisine. It’s not just all schnitzel, spaetzle, and strudel (though much of it is); there’s a geniality, or “gemütlichkeit”: a sense of conviviality and cozy intimacy that comes from the temporary surrender of everyday responsibilities, oft overlooked by the unconscious mind. THE FOOD SEEN is powered by Simplecast.

On today's episode of THE FOOD SEEN, we’re back and bubbling up with Daina Trout, founder of Health-Ade Kombucha, a thriving company based in lightly effervescent, fermented teas. After years studying nutrition, is was more of a personal philosophy that health is not only determined by science, but through connecting with what makes you happy, that lead her to the holistic qualities of kombucha. Well, that and hair growth! Using “real” food for flavors like Ginger-Lemon, Pomegranate, and a fan favorite, Jalapeño-Kiwi-Cucumber, Trout “followed her gut” to turn an upstart business into one of the biggest kombucha companies in the microbial world. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, The MP Shift is a concept, design and branding studio working primarily on hospitality and lifestyle brands. Co-founders Amy Morris and Anna Polonsky, have over 25 years combined working in this multi-faceted creative space, and in 2018, won the James Beard Award for Outstanding Restaurant Design. Their backgrounds and influences are as diverse as their Instagram mood boards, pulling inspiration from wine bottles, embroidery, chocolate packaging, album covers and worldwide travel, but their core concept is rooted in their need to create a place for all to exist, every day, all-day. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Erik Ramirez grew up in New Jersey with his Peruvian-Japanese grandmother. Decades later, his restaurant Llama Inn in Brooklyn, is in exploration, and honor to, his blended past. There's a long history behind Nikkei cuisine, a proverbial bridge blending Peruvian ingredients and Japanese techniques, which sees ceviche in a similar vein to sashimi, anticuchos (grilled skewers) akin to yakitori. Just like the great expanse between the Andes and Amazon, there's a range of flavors that are found at Llama Inn, worlds apart, bound by Brooklyn. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Ned Baldwin, son and grandson of a fisherman, chef/owner of Houseman restaurant in Lower Manhattan's Hudson Square, has long been inspired by the Norwegian word husmanskost, loosely translated to "everyday food." He's built his palate by way of commercial fishing, studying sculpture, and furniture making, and now renders near perfect versions of roast chicken and steak frites. It's all a practice of what's practical versus impractical, and how to mix in overlooked seafood, like bluefish, into a menu you want to eat every day. And THE FOOD SEEN's first windsurfing analogy on air! The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, every successful artist should have a stockpile of go to pieces/performances/processes. Jessica Battilana's Repertoire, is in the kitchen, and is the title of her compendium cookbook. Co-author of cookbooks like Vietnamese Home Food with Charles Phan of Slanted Door, Tartine Book 3 with Chad Robertson, and Home Grown: Cooking from My New England Roots with Matt Jennings of Townsman, Battilana, knows that freedom comes from cooking familiar things frequently, and only then you can adapt. From Fancy Toasts to The Three Greatest Cookies, relax, practice, and perfect your own home repertoire anywhere. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, a cabaret may be a form of theatrical entertainment, but it's also a lifestyle for Daniel Isengart. Born in Germany, and raised in Paris, he's the living embodiment of culinary art meets the arts. While pursuing a stage career, he also found himself catering to New York's socialite sect and feeding a class of downtown creatives just like Alice B. Toklas and Gertrude Stein did during the Parisian avant-garde movement, as profiled in his memoir, The Art of Gay Cooking, which opens curtains to an artist, through the world of food. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Christina Lecki runs Reynard, a wood-fire restaurant in Brooklyn's Wythe Hotel, with an ambition of being 100% sustainable. There's a whole animal butchery program, a 24-hour cooking schedule, food scraps are made into meals, and even dye the fabrics used at the table. While food is one of the top emitters of greenhouse gas, Lecki is the opposite of hot air, putting her operations money where her mouth is, funding farmers as natural resources; a return on investment we can relish. The Food Seen is powered by Simplecast.

On today's episode of THE FOOD SEEN, we mix up a Negroni cocktail, as Campari (the storied Italian bitter liqueur) celebrates Negroni Week. It only makes sense to speak to three Negroni ambassadors, as analogy to the cocktail's 1:1:1 recipe ratio. First, Gary "Gaz" Regan's recounts his book, "The Negroni" and the century old tale of Count Negroni's drink order which changed the face of cocktail culture. We'll sit at the bar with Naren Young of Dante, who's cocktail list boasts a Negroni on tap at his aperitivos in his all-day eatery. Sother Teague of Amor y Amargo (and Heritage Radio Network's The Speakeasy), stops by the studio to iterate on the classic cocktail, creating contemporary variations, while still staying true to the Negroni's bitter past. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Maryland native, Drew Lazor, writes about cocktail culture for PUNCH, and most recently authored their low-alcohol drinks book, Session Cocktails. (NOTE: Lazor grew up drinking Baltimore's own Orange Crush.) With a library of libation anecdotes, Lazor's bar talk is fluid, but if you want to coherently converse and be drinking throughout, the 3/4-ounce rule is for you! Cobblers, Kir Royales, Sours and Collins, are a grade of mixed drinks made for those of us that want to drink all day! The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, Gayle Pirie & John Clark's lives have been like a movie. They met in San Francisco, became chefs at the Bay Area's illustrious Zuni Cafe, then opening Foreign Cinema in the Mission District in 2001. Reviving an area that used to be known as "Miracle Mile" for it's shopping malls marked with movie theater marquees, Pirie & Clark coalesced their love of international cuisines, and foreign films, as seen in their storied cookbook, starting from La Dolce Vita, to Tears of the Black Tiger, now playing. COMING SOON: "Splash", "The Maltese Falcon", "Alice in Wonderland" Roberta's Radio is powered by Simplecast

On today's episode of THE FOOD SEEN, Gaz Oakley grew up on the south coast of Wales in the UK. He aptly chose catering as a subject for his GSCE when he was 14 years old, and from there on out, food became his core. For years, Gaz cooked in hotels, restaurants, but it wasn't until a few years ago, that he decided to become vegan, and truly found his food voice. Avant Garde Vegan, started as an Instagram feed, @avantgardevegan, now with over 200K followers, and then became a YouTube channel, now with over 400K subscribers. He's now released his first cookbook, Vegan 100, and challenges the modern precepts of veganism, with fun, flavorful recipes, that you don't have to just be a vegan to enjoy. The Food Seen is powered by Simplecast

On today’s episode of THE FOOD SEEN, no one sets a scene like Southern boys, Ben Knox and Christopher Spaulding of Reclaim Design. Their narrative driven designs are inspired by years in theatre, and have somehow made a home in many a cookbook (e.g. The Art of the Cheese Plate, Eat What You Watch, Toast Water, Hot Cheese, Captain's Cocktails, Crimes Against Whiskey, Ranch, Tiki ... to name a few). Like an actor ability to story tell, the costumes they now lay are tabletops. From vintage tableware, to vintage desserts, Knox and Spaulding use pieces from their own lives to intersect this delicious world they've made for themselves. The Food Seen is powered by Simplecast

On today's episode of THE FOOD SEEN, we take in Booze & Vinyl with The Darlingtons. André and Tenaya, a brother and sister food and cocktail writing team, grew up listening to their musician father's turntable, their family known for hosting lots of listening parties. Years later, while on Google Hangouts hosting a virtual happy hour, they hatched a plan to drink their way through the cocktail canon together. 70 iconic albums from the 1930s -2000s, Side A & Side B cocktails to pair, you'll be taking Purple Rain out of the sleeve, while reaching for Créme de Violette to make an Aviation even Prince would be proud of. Come see The Darlingtons on tour spinning such stories on Crosley turntables, with plenty of drinks and tunes to be had. The Food Seen is powered by Simplecast