Braised Spanish Octopus with Vinegar-Infused Fried Potatoes Deserves a Good Wine
In this week’s episode of Tasting Notes, Pearl & Ash’s Executive Chef Trae Basore shows Rebelle’s wine director Patrick Cappiello how to make Spanish octopus with andouille, vinegar potatoes and cilantro. As the perfect complement, Patrick selects a northern Italian wine from producer Burlotto made from a grape called Freisa—an ancient varietal known for being light and bodied, with a little bit of spice and good acid to combat the fat in the octopus.
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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello
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How to Spot a Bad Restaurant in NYC: Aaron Mays - Sounds Like NYC Ep. #063
On episode 63 of Sounds Like NYC we talk with cup ramen reviewer and culinary entrepreneur Aaron M about outrageously great tips as a waiter, the existence of a culinary secret society and entrepreneurship.
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Why Braised Short Ribs Are the Ultimate Korean Meat Dish — K-Town
LA's best food always comes from strip malls and this week K-Town host Matthew Kang joins the one and only beef aficionado Nick Solares, host of the Meat Show, at Sun Nong Dan. Together, they eat one of the most epic meals in Koreatown: a massive cauldron of spicy braised short ribs, or galbijjim.
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Francesinha: Portuguese Croque Monsieur
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Chef Filipa Ferreira from Escolas Do Turismo De Portugal shows us how to make a Francesinha, or Portuguese Croque Monsieur. Francesinha, means “little Frenchie” in Portuguese, and is a sandwich filled with ham, sausage, and steak. The decadent sandwich is covered with melted cheese then a hot sauce made with beer, white wine and port is poured over the top.
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.