The Morning After

This week on The Morning After, host Sari Kamin is joined in the studio by Klancy Miller, a writer, pastry chef, host of waffle parties and passionate Francophile. She has contributed to Food Republic and appeared on Food Network's Recipe for Success. She graduated from Columbia University and Le Cordon Bleu Paris.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, host Sari Kamin is joined in the studio by Professor Krishnendu Ray, associate professor and department chair of the Food Studies program at NYU. Tune in to hear them discuss the implications of the recent presidential election for the American labor force and food system.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, host Sari Kamin is joined by Jessica Koslow, the award-winning chef of LA’s popular restaurant Sqirl. Jessica was one of 100 chefs in the United States to be nominated for Food & Wine’s People’s Best New Chef for 2014 and has recently been named a Rising Star by the magazine’s Star Chefs. Sqirl has been listed among Los Angeles Magazine’s “75 Best Restaurants in LA” and Jonathan Gold’s “101 Best Restaurants.” In her new book, Everything I Want to Eat: Sqirl and the New California Cooking, Jessica shares 100 of her favorite recipes for health-conscious but delicious dishes that also happen to be suitable for vegetarians, vegans, or whomever you’re sharing your meal with.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, host Sari Kamin is joined by the crew behind Thug Kitchen, "the only website dedicated to verbally abusing you into a healthier diet." Tune in to hear them discuss their latest cookbook, Thug Kitchen 101: Fast as Fck*.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, host Sari Kamin is joined by Abe Conlon, chef and co-owner of Fat Rice in Chicago. Growing up in blue-collar Lowell Ma, Abe’s culinary beginning was heavily impacted by his Portuguese heritage and a strong Southeast Asian presence in his community. Now, his new venture Fat Rice is a return to roots, harmonizing the rich influence of Abe’s upbringing and heritage with a thirst for culinary exploration and preservation, focusing on food from modest traditions, prepared with an immense respect for ritual, custom and technique.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, host Sari Kamin is joined by Andy Ricker, the chef/owner of Michelin starred Pok Pok Ny in Red Hook, Brooklyn as well as 7 other restaurants in Portland, NYC and L.A. He first visited Thailand as a backpacker in 1987. Since then, he has spent several months each year traveling, eating, cooking and studying the food culture in Thailand and neighboring countries. He is also the founder and owner of Pok Pok Som (a drinking vinegar company) and is a partner in Pok Pok Thaan (a charcoal importing enterprise). Among other achievements and accolades, Andy is a two time James Beard Award winner and best selling cookbook author.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, host Sari Kamin is joined by Alon Shaya, Executive Chef and Partner of Domenica, Pizza Domenica and Shaya, a modern Israeli restaurant. With the growing popularity of Domenica, Alon opened Pizza Domenica, a casual spin-off, in uptown New Orleans in the spring of 2014. After several visits to Israel, Alon was inspired to go back to his roots of cooking and in February of 2015, he opened his namesake Israeli restaurant. Shaya is an innovative restaurant with a warm and welcoming approach to the dining culture inspired by Chef Alon Shaya’s Israeli upbringing and New Orleans’ local ingredients. Esquire named Shaya “The Best New Restaurant in America” in 2015.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, host Sari Kamin is joined by Jeffrey Yoskowitz and Liz Alpern, authors of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, host Sari Kamin is joined in the studio by Molly Yeh, a food blogger who moved from Brooklyn to a farm on the North Dakota-Minnesota border, where her husband is a fifth-generation farmer. Like her award-winning blog My Name is Yeh, her new cookbook Molly on the Range chronicles her life through photos, more than 100 new recipes, and hilarious stories from life in the city and on the farm.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, host Sari Kamin is joined in the studio by Joshua David Stein, editor-at-large of Tasting Table, style correspondent for The Daily Beast, movie critic for Eater, and all-around prolific writer. Tune in to hear them discuss a holistic approach to restaurant reviews, the politics of food, dream jobs, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On the season premiere of The Morning After, host Sari Kamin is joined in the studio by Chef Alex Raij of El Quinto Pino, Txikito, and La Vara. She is also the author of The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito. Tune in to hear her discuss running multiple restaurants, her culinary influences, and more. Plus, a special message from Pauly Shore at the top of the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, host Sari Kamin is joined in the studio by Greg Baxtrom, chef & owner of the restaurant Olmsted in Prospect Heights, Brooklyn. An alum of Alinea, Blue Hill at Stone Barns, Atera, and Per Se, Chef Baxtrom created the menu with co-owner, friend, and farmer Ian Rothman based on what Rothman could grow in a small garden in the backyard and what their purveyor friends have available.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, host Sari Kamin is joined in the studio by Brian Leventhal, co-founder of the Brooklyn Winery in Williamsburg. Tune in to hear them discuss making wine less intimidating for consumers, the differences between running a restaurant and a winery, growing grapes in the Finger Lakes region, bacon, and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, hosts Sari Kamin and Lesley Stockton are joined in the studio by Chris Poeschl and Tony Lanuza, a.k.a. The Brooklyn Baking Barons. While neither has professional baking training, both men grew up in homes where the kitchen was the heartbeat of their families. Their signature honey whiskey cake, and all of their delicious homemade creations, are available for delivery from their online shop.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, Lesley Stockton sits down with Todd Masonis and Greg D'Alesandre of Dandelion Chocolate. Born in early 2010, Dandelion Chocolate is a bean-to-bar chocolate factory based in the Mission District of San Francisco, where they roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, host Sari Kamin and Lesley Stockton are joined in the studio by Chef Cesare Casella and Patrick Dollard of The Center for Discovery, an educational and residential facility in the Catskill Mountains that serves people with complex autism and other severe disabilities. Here, farming, nutrition, and culinary arts come together in a cutting-edge program that is important for this special community and for anyone who eats. Cesare and Patrick are co-authors of Feeding the Heart: Recipes, Flavors and the Seed to Belly Philosophy of the Department of Nourishment Arts.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of The Morning After, the hosts are joined by Tyler Kord, chef of No.7 Subs. Join them as they discuss sandwiches, cafes, meats, rolls and much more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, hosts Sari Kamin and Lesley Stockton are joined in the studio by Claus Meyer, a culinary entrepreneur, food activist, cookbook author, professor, and TV host. He was the owner of the two-Michelin-star restaurant Noma in Copenhagen, and is often credited as the founder of the New Nordic Cuisine philosophy, which promotes local, natural and seasonal produce as a basis for new dishes both in restaurants and in the home. Currently, he runs Agern in Grand Central Terminal, which specializes in contemporary Scandinavian fare.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Our guest today, Susan Ho, recently went on vacation in Buenos Aires, and didn't have the best time (something about teenage Argentinian boys being a little too eager on the dance floor). That's why she decided to co-found Journy, a website and iPhone app that makes custom itineraries for travelers. And yes, the focus is definitely on food.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, Sari and Lesley are joined in the studio by Nate Adler and Nialls Fallon of the Eastville Restaurant Collective. Tune in to hear them discuss how forming the group has helped to bring restaurants in their East Village neighborhood together — both to share tips amongst each other and to attract more business as a single, unified force.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode of The Morning After, hosts Sari Kamin and Lesley Stockton are joined in the studio by pastry chef and author David Lebovitz. Lebovitz is an alumnus of Chez Panisse in Berkeley, California, where he worked with Alice Waters and Executive Pastry Chef Lindsey Shere. He spent thirteen years in the kitchens at Chez Panisse before leaving in 1999 to pursue writing books and live in Paris. His latest book, My Paris Kitchen (Ten Speed), is a compendium of savory and sweet recipes and stories, cultivated from years shopping, baking, and cooking in Paris. My Paris Kitchen was named the best cookbook of the year by Amazon, and a variety of national and international publications.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, hosts Sari Kamin and Lesley Stockton are joined in the studio by food writer, feminist, and chocolate eater Megan Giller. Megan has written about food for publications such as Slate, Food & Wine, Travel + Leisure, Texas Monthly, and more. Her latest project, Chocolate Noise, is a monthly series syndicated on Food & Wine, which examines how chocolate is transforming from a kid’s sweet into an artisan luxury food.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, hosts Sari Kamin and Lesley Stockton are joined in the studio by Anna Dunn, the editor of Diner Journal, an independent magazine featuring original art, literature, and recipes. She is also a bartender at Roman's, and co-author of Saltie: A Cookbook. Plus, your weekly serving of food news at the top of the show!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode of The Morning After, Sari and Lesley are joined by chef, cookbook author, and television host Sara Moulton. In an article for The New York Times, Kim Severson described Moulton as "one of the nation’s most enduring recipe writers and cooking teachers...and a dean of food television and magazines." A protégée of Julia Child, Sara was the co-founder of the New York Women’s Culinary Alliance, executive chef of Gourmet magazine, Food Editor of ABC-TV’s ”Good Morning America,” and the host of several well-loved shows on the Food Network during that channel’s first decade, including Cooking Live. Her latest book is Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode of The Morning After, Sari and Lesley are joined in the studio by Emily Seaman, chef at the forthcoming Dizengoff NYC. Like the original in Philadelphia, the restaurant will offer set meals of hummus, fresh-baked pita, salads, and pickles during the day. But unlike the original, Dizengoff NYC will also offer dinner. Bloomberg Business named Dizengoff’s opening in New York’s Chelsea Market as one of the 26 most exciting restaurant openings in the world this spring.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week's episode of The Morning After, Sari mourns the departure of former co-host Jessie Keifer, but celebrates the passing of the torch to new co-host Lesley Stockton! After their food news segment, they are joined by Jessie Kanelos Weiner, author of the adult coloring book Edible Paradise: A Coloring Book of Seasonal Fruits and Vegetables.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of The Morning After, Jessie and Sari are joined by Jonathan Gold of the _Los Angeles Times _who, in 2007, became the first food critic to win the Pulitzer Prize. He is also the subject of the new documentary City of Gold, which follows his exploration of the culinary culture of Los Angeles. Tune in to hear them discuss food as a cultural product, the rise of chefs as restaurant owners, and Jonathan’s desert island dish. “We all live life surrounded by artifacts of culture, and the way to understanding, I think, is being able to connect one to the other.” [24:00] – Jonathan Gold  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s The Morning After, hosts Jessie & Sari interview the team from Humboldt & Jackson, as well as The Sussman Brothers (Max and Eli Sussman). Listen in as the group talks about the pop-up restaurant Ed and Bev’s, a “Coney Island style” diner helmed by the Sussmans, currently open for lunch at Humboldt & Jackson. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s episode of The Morning After, Jessie and Sari discuss a few minor atrocities – Walmart selling parmesan cheese containing wood pulp, Coors and Miller not using real Rocky Mountain water in their beer – before tackling a much more serious issue: the debate over fair restaurant wages and tipping. Guests Andrew Tarlow, Saru Jayaraman and Lee Derosiers join the conversation in defense of fairness for restaurant workers. Andrew Tarlow opened his first restaurant in 1998, and since then has helped transform Brooklyn into a world-class dining destination. His restaurants include Diner, Reynard, Roman’s and Achilles Heel. Also joining him in studio from the latter of those establishments is chef Lee Derosiers. Saru Jayaraman is the Co-Founder and Co-Director of the Restaurant Opportunities Centers United (ROC-United) and Director of the Food Labor Research Center at University of California, Berkeley. She is the author of Forked: A New Standard for American Dining. “The core of the issue is the fact that this industry has used tipping as an excuse to pay workers almost nothing, and essentially get away with saying that consumers should pay our workers wages.” [15:30] – Saru Jayaraman  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today’s episode of _The Morning After, _host Sari Kamin welcomes J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab. They start with tips on how to get deported from Kyrgyzstan (by insulting its national dish), and later discuss how you can apply food science to everyday cooking in a fun and approachable way. Plus, we delve deep into Kenji’s knowledge about Benji the dog on _The Morning After _quiz. “I’m making a living doing basically what I would be doing in my spare time if I had another job.” [18:30] – J. Kenji López-Alt See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

An alligator walks into a Wendy’s, a Londoner walks into 46 McDonalds, and a soda sommelier walks into your local KFC… you’ve tuned in to this week’s _ The Morning After _!  Welcoming Chef Alex Leonard, who hails from the Bushwick standout Blanca, where he was chef de cuisine, Alex shares how he refined his culinary creativity and what he took to the kitchen at the newly opened Lowlife.  Commenting on what it means to be aggressively local plus thoughts on meal pricing and quality, this is a conversation not to be missed! “Going from a 12 seat restaurant to a 71 seat restaurant a la carte, it’s a completely different animal. I think one thing I’ve learned is how to develop dishes differently… you have to think about how the dish is going to eat between 3-4 people.” [17:00] “The experience doesn’t have to be so stuffy. It can be whatever you want!” [29:00] –Alex Leonard on The Morning After See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A Guy Fieri Craigslist experience, a hollow McDonald’s experience, and an offal KFC experience: welcome to _ The Morning After _ (experience)!  Solo host Jessie Kiefer is in studio with Anthony Rudolf, CEO of Journee. Journee is a community for restaurant professionals with its first location based in New York. Members receive access to unlimited classes, guidance from industry vets, and a collaborative space for meetings or catching up with peers in the heart of the Flatiron District. The space serves as a home for ambitious and curious thinkers and doers in food, beverage, and hospitality to discover, share, and collaborate. Journee empowers restaurant professionals to take control of their careers and ultimately affect the way the profession evolves. While making it in the restaurant industry will never be easy, Journee makes it easy to access knowledge and resources. Anthony Rudolf has nearly 20 years of experience in the restaurant industry, including running operations for Chef Thomas Keller and Chef Jean-Georges Vongerichten in New York. After realizing his true mission was not to serve consumers, but to nurture and guide people in the industry along their path of living their dreams, Rudolf left the Thomas Keller Restaurant Group to found Journee, a community that empowers and educates restaurant professionals. “Journee is everything I aspire to be as a person,” he says. “It is welcoming, extroverted, and collaborative. We want to break down barriers and open people’s eyes to different perspectives.” Rudolf is determined to raise the standards of the profession. “Journee is not only my way of validating the career I’ve been dedicated to for over 20 years, it is also a much needed source of empowerment for other ambitious restaurant professionals. It is my way of showing people that they can follow their passions to find success, and, most importantly, they can do so on their own terms.” By the age of 15, Rudolf was confident that he did not belong in a typical classroom. He aspired to become a chef, which led him to pursue two degrees from The Culinary Institute of America—an associate’s degree in culinary arts and a bachelor’s degree in professional studies. While in school, he shifted his focus away from the culinary arts and toward hospitality. From 2002 to 2006, Rudolf worked his way up the ladder to become the service director for the flagship restaurant of Chef Jean-Georges. In June 2006, he joined Chef Thomas Keller at the world-renowned Per Se. There, he led the team as maitre d’, then general manager, and ultimately became the director of operations responsible for all New York properties including Per Se and two Bouchon Bakeries. During his tenure with Chefs Keller and Vongerichten, both restaurants achieved four-star reviews from The New York Times along with three-star Michelin awards year after year. During Rudolf’s time at Per Se, the service team was voted Best Service by the Zagat Guide book seven years in a row and received a James Beard award for Outstanding Service in 2011. In addition to being the founder and CEO of Journee, Rudolf is the co-founder of The Welcome Conference: a first-of-its-kind hospitality conference that brings together leaders to inspire, share, and connect. He is currently an ambassador of The Culinary Institute of America and has spoken on the topic of hospitality at numerous professional institutions, including a speech on Chivalry at TEDxEast in 2011. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

White Girl Asian Food, a case of mistaken identity at McDonald’s, and druggy carrots crossing the border: welcome to this week’s _ The Morning After _! Tune in as host Jessie Kiefer welcomes Melissa Weller of Sadelle’s to the studio talking her background working in the bakery at Roberta’s to head baker at Per Se to masterminding her own vision of bagels, pastries, and more. Melissa goes on to divulge her methodology to perfecting her bagel plus thoughts on the gluten-free revolution, the Pete Wells Per Se review, and, of course, The Morning After Quiz! “If the gluten-free is made with lots of starches like Xanthan gum, I feel it’s less healthy of a choice rather than just going gluten-free all together.” [28:00] –Melissa Weller on The Morning After  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Pizza rat hoax, a deathly New Years complaint, and Applebee’s salad extras, welcome to _ The Morning After _!  In studio with the team behind Insa, Ben Schneider and Jamie Seet. The new, 100-seat restaurant, located at 328 Douglass Street in Gowanus, features a dining room, a 36-seat bar, and a karaoke den with five private rooms serving table-side Korean BBQ. Along with the requisite microphones and speaker system, the duo explain that the private karaoke room are outfitted with disco balls and velvet banquettes for maximum grooving. Ben and Jamie share their pro tips for the best possible karaoke experience and more!  Tune in for a great show. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Santacon does it again, communism is back in restaurant form, and a Bushwick man accosted with a Snickers – welcome to The Morning After!  Solo host Jessie Kiefer welcomes Chef Amanda Cohen to the studio catching up on the opening of Dirt Candy’s new location plus its trials and tribulations.  Amanda also shares that Dirt Candy was actually one of the first restaurants in the city to do away with tipping and highlights the benefits and various reasons behind this choice.  Jessie goes on to ask how the vegetable based restaurant has fared with its recent implementation of brunch to the menu. Is Amanda ready to open another place any time soon? Does she ace The Morning After Quiz this time around?  Tune in for more! © 2013 Brent Herrig Photography “There’s no reason why you can’t find the money to pay your server if you get rid of tipping.” [17:15] –Amanda Cohen on The Morning After  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Fany Gerson is in studio this week with hosts Sari Kamin and Jessie Kiefer for another brand new episode of The Morning After!  Considered one of the country’s most authoritative voices on Mexican confections, the author of two cookbooks, and the mastermind behind La Newyorkina and Dough Doughnuts in NYC. She shares how her sweet, culinary journey started and how she has managed to spread the love and passion for the desserts of her homeland to the masses.  Tune in for a great discussion and to find out how she does on The Morning After quiz! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Consider Bardwell’s Head Cheesemaker, Leslie Goff, joins Jessie Kiefer and Sari Kamin for a brand new episode of  The Morning After. Consider Bardwell is a dairy in West Pawlet, Vermont, making award-winning cheese with raw milk from grass-fed and pasture-raised cows and goats. Leslie talks about how she found her career in cheese and some of the ins and outs of cheesemaking. How is goats milk cheese different than cows milk cheese? Find out this and more on an awesome dairy-themed episode, brought to you by the Christmas Tree Farmers Association of New York.   “Our milk is super clean. We test it every week so we know what we’re bringing in.” [20:00] –Leslie Goff on The Morning After  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in to this week’s episode of The Morning After as hosts Jessie Kiefer and Sari Kamin sit down with Mimi Sheraton, one of the most acclaimed critics food has ever seen, talking all about her book 1,000 Foods To Eat Before You Die: A Food Lover’s Life List. Before becoming the first female restaurant critic at the New York Times in 1976, she wrote for New York Magazine, and four decades later, she has written for almost every food publication that matters and authored 17 books. Mimi’s influence on critical food writing has been unparalleled. Needless to say, this is an interview not to be missed!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Restaurantuer Einat Admony joins Sari and Jessie for this week’s episode of The Morning After. Einat Admony is chef and owner of Balaboosta, Bar Bolonat, and the Taïm restaurants in New York City and author of Balaboosta: Bold Mediterranean Recipes to Feed the People You Love. Her life has been an adventure. After growing up outside Tel Aviv, she secured illicit rations for her kitchen as a cook in the Israeli Army, walked away from college after two months, traipsed around Germany as a gypsy, then packed up her life to move to New York and work at “a million venerable kitchens around the city,” according to The New Yorker. Then things got interesting. Inspired by the street food of her native Tel Aviv, Einat opened the falafel joint Taïm (tay’·eem) in Manhattan’s West Village in 2005. In 2010, she launched Balaboosta in Nolita where the manner of cooking is not so much Middle Eastern as Mediterranean. Her most recent venture is Bar Bolonat, a West Village eatery focused on modern Israeli cuisine, opened to rave reviews in late March 2014.  Einat is married to Stefan Nafziger. Together they own and operate Balaboosta, Bar Bolonat, and Taïm. They live in Brooklyn with their two young children, Liam and Mika. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A decaffeinated coffee pop up, a fake KFC shut down in Iran, and a weed drive-thru in France: welcome to this week’s edition of _ The Morning After _!  Welcoming guest Christina Tosi to the show, Christina is the founder and owner of Milk Bar, an author, teacher, and a judge on FOX’s MasterChef as well as MasterChef Junior.  Talking how she found herself in the pastry world, befriending restauranteur David Chang and eventually establishing a partnership commandeering his dessert program with Milk Bar, she has wielded her talents to growing her business (now with seven locations) to making a charity cookie with model Karlie Kloss to other exciting projects along the way.  Tune in to hear how Christina does on The Morning After quiz! “In the most unplanned way, all of our best sellers at Milk Bar were on the menu from the very opening… for me I just really wanted to open a bakery that was my take on a bakery and was. I like the humility of what a baked good is but I like working and thinking about the technique and the flavors and the textures and the composition of it like a formally trained pastry chef.” [13:52] –Christina Tosi on The Morning After  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A “Juicy Lucy” burger stuffed with Reese’s, a missing cat drunk on Riesling, and a Hello Kitty food truck: welcome to this week’s The Morning After!  In studio with Chef Flynn McGarry, the whiz kid of the NYC pop up restaurant Eureka, Jessie and Sari get Flynn’s story – how he started cooking at age 10, instantly fell in love with Thomas Kellers’ The French Laundry Cookbook, soon began practicing his knife skills after school, and the rest is history!  After apprenticing with many notable chefs, he explains it was only a matter of time before venturing out, creating his own menu and supper club with Eureka in NYC.  Tune in to hear Flynn’s amazing story, details on his pop up, and what’s next! “I started cooking because I really was not a fan of my parents’ cooking.” “The great thing about cooking is that I may burn out from working a 22 hour day, but there’s so many aspects to it.  If I burn out, every aspect is so different that you can segment it into a very long career.” [30:30] –Flynn McGarry on The Morning After See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Subway’s mousy mishap, Wu-Tang infused brews, and refunds for drinking Beck’s Beer – welcome to this week’s The Morning After!  Solo host Sari Kamin is in studio with chef and restauranter Yotam Ottolenghi and chef Ramael Scully hot off the release of their new co-authored book, “NOPI: The Cookbook.”  Featuring over 100 of the most popular dishes from Yotam’s London-based restaurant NOPI with an Asian twist of ingredients (compliments of Scully), the duo details their kitchen partnership as well as their role in transforming the stereotyped British dining scene.  Tune in for a fun show and hear how Yotam and Scully fare on The Morning After quiz! “The ‘Ottolenghi way’ is something I’ve only figured out a few years ago… essentially it’s all those wonderful things: the roasted, cooked vegetables and all the Middle-Eastern flavors infused into all those vegetables. It’s a visual and culinary language we’ve developed.” [11:39] –Yotam Ottolenghi on The Morning After See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Spam snack treats, the Halloween Whopper bun (and its consequence!), plus a 911 call from the highest Doritos fan in the land – welcome to this week’s The Morning After!  Jessie Kiefer and Sari Kamin were also on scene last week for The Balvenie, the world’s most handcrafted single malt Scotch whisky, sharing highlights with special guest Anthony Bourdain.  Tune in as the hosts then sit down with the chef, author, and raconteur for an in-depth talk on all things scotch, the NYC chef shortage, food television, and of course, The Morning After Quiz! “Life is better post Food Network than before, it pains me to say that, but its true!” [22:30] –Anthony Bourdain on The Morning After    See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chick-fil-A opens in NYC, Nestle goes ‘au naturale,’ and beard yeast! The Morning After hosts, Jessie Kiefer and Sari Kamin, welcome the crew from Wassail, Ben Sandler (co-owner) and Dan Pucci (cider director), to the studio.  Over the centuries the word Wassail has been in existence and has meant many things: A salutation (good health). A noun (the drink). A verb (to sing). Now it also means a cider bar and restaurant on Orchard Street in the Lower East Side! Talking the pressure of opening the first bar of its kind in the city as well as focusing on a well paired menu, Ben and Dan share their thoughts behind the vegetarian menu as well as the variances between ciders sourced from around the world.  Will their vast knowledge of cider help them out on The Morning After Quiz? Is Jessie Kiefer the next big thing to hit the rap scene? Tune in to find out! “We truly believe that vegetables have so much versatility, along with grains and dairy, to make incredibly rich and satisfying, layered and complex dishes that can be so varied and so much more interesting than meat dishes.” [16:00] “How can we make a veggie burger considering the fact that most veggie burgers suck?” [24:00] –Ben Sandler on The Morning After  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, hosts Jessie Kiefer and Sari Kamin welcome winemaker Kris Matthewson of Bellwether Wine Cellars for some crazy food news including the Pope, Pizza Rat, and Burger King’s new flame-grilled Whopper Wine!  Explaining what vineyard life is like in the beautiful Finger Lakes Region of Upstate New York, Kris shares that Bellwether produces 1500 cases of wine a year, focusing solely on varietals that are best suited for the Finger Lakes region, including Riesling and Pinot Noir. Now in the harvest season, he is in the process of painstakingly sorting and soaking the grapes for weeks to ensure the perfect quality and flavors.  Tune in to hear Kris relay his dedication to the region he calls home plus find out how he does on The Morning After Quiz! “I think to go out on a limb you have to know how to climb first. You have to be able to ferment something clean and do it well before you can do some radical thing.” [18:00] –Kris Matthewson on The Morning After  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Katrina Birchmeier joins Jessie Kiefer and Sari Kamin in studio for this week’s episode of The Morning After!  Katrina is a natural wine expert and General Manager of the popular wine bar The Four Horsemen in Williamsburg, NY.  Kicking off the show with the craziest food news in the land, Sari shares details on the new rainbow Doritos, The Olive Garden bringing back the unlimited pasta pass, and the introduction of Unicorn Tears Gin.  Hailing from Australia, Katrina explains how she made her way all the way from Tasmania to settling in the big apple, opening The Four Horsemen with LCD Soundsystem’s James Murphy.  With a focus on natural wine, Katrina gives her take on what that particular term means in the context of the establishment plus how this wine bar sets itself a part from the rest.  Tune in for a great discussion and hear how Katrina does on The Morning After Quiz! This program was brought to you by Route 11 Potato Chips. “There’s always a bit of contention and funny thoughts on natural wine, and I like that term. I think it describes what we’re serving. That’s our focus.” [22:20] “We’re a place where you can eat and drink. You don’t have to define it.” [24:50] –Katrina Birchmeier on The Morning After  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kicking off the fall season of The Morning After, hosts Jessie Kiefer and Sari Kamin are back with more entertaining food news including a Japanese cafe offering bikini clad waitresses, a three-wheeled Whataburger excursion, plus new emojis coming to an iPhone near you! Guest Gerardo Gonzales, Head Chef of El Rey Coffee Bar & Luncheonette, is also in studio sharing details behind his culinary journey to his present post at the popular coffee and luncheonette bar located in Manhattan’s Lower East Side. With a menu featuring a balance of sweet, spicy and sour, Gerardo explains that vegan-friendly cuisine take center stage at El Rey in a creative and delicious way. Tune in for all things El Rey plus find out how Gerardo fares on The Morning After Quiz! This program was brought to you by Whole Foods Market. > #### “Given the space that I had in a 350 square foot coffee shop, the only real area I could carve out for a kitchen was about 3 feet wide by 2 feet, so naturally I was like ‘lunch counter!'” [12:22] “It’s not just an open kitchen, it’s so interactive, it’s great, and you get to know your clientele.” [12:43] –Gerardo Gonzales on The Morning After     See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on a brand new episode of The Morning After, hosts Jessie Kiefer and Sari Kamin welcome Heritage Radio Network founder Patrick Martins and Arts & Seizures host Mike Edison to the show talking some hilarious Food News. Chatting about a Burger-King wedding, a coma patient waking up with a cheese obsession, and a new ramen spa in Japan, the news sets the stage for an entertaining show. Patrick and Mike share their inspiration for co-writing their book, “The Carnivore’s Manifesto” which includes the thought that meat is a luxury that should be treated as such. Not expecting an overnight change, the duo bring up great tips for contributing to the sustainable food movement and give the thumbs up to making friends with your local butcher, baker, and bartender. Sari brings up the seasonality of meat and that many people might not be aware that there is a cycle to when animals might actually taste best, spurring Patrick to read a great highlight from “The Carnivore’s Manifesto.” Tune in for a smart, informed conversation and hear how Patrick and Mike do on The Morning After Quiz! This program was brought to you by Bonnie Plants. “Meat is a luxury. We should be eating less of it and paying more for it.” “In time people will seek out great food the way they will great clothes, shoes, cell phones…” —Patrick Martins on The Morning AfterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, hosts Sari Kamin and Jessie Kiefer jump start the episode with some unbelievable food news including an official Burger King fragrance, metal found in Kraft Mac & Cheese, as well as a cookbook for kids based on the popular Paleo diet! After the break, Chef Jonathon Sawyer of Cleveland restaurants Noodlecat, The Greenhouse Tavern, Trentina, and Tavern Vinegar Company joins the show along with Pastry Chef at The Greenhouse Tavern, Vincent Griffith. Talking about redefining the food scene along the Rustbelt, Jonathon and Vincent share their visions for elevating the culinary industry in the area and how they maintain well-prepared, simple, unpretentious cuisine. Jonathon is also incredibly involved with his kids and how they eat and explains he and his wife’s approach to expanding their kids’ palate. Touching many other topics of conversation, the show boils down to how Team Sawyer fares on The Morning After Quiz! Tune in for a wonderful interview! This program was brought to you by International Culinary Center. “I think they’re all [his restaurants] trying to read from the same book. They’re interpreting cuisines and they’re using their backyard to find stuff to interpret that.” [16:27] “Whether it’s a slurp shop, everything under $13, Japanese inspired, Ohio sourced or it’s Trentina and it’s sort of the test kitchen for the whole company or The Greenhouse Tavern where it’s this all things to everybody French-inspired bistro, they’re all telling their story just three different points of view.” [16:37] —Chef Jonathon Sawyer on The Morning AfterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Morning After, Sari and Jessie interview Internet personality, Shit Food Blogger. They discuss the WastED pop-up happening at Blue Hill Farm, and head into some food news. Headlines include a misabuse of Yelp in Boston, a dishwasher who was enslaved by his boss in Calfornia, and an unfortunate man who attempted to score a free Valentines Day meal with his pet rat. In the middle segment of the show, Shit Food Blogger answers questions that were tweeted to him for the show and he comments on a list of words “banned” by EIC of Bon Appetit, Raphael Brion. The show concludes, of course, with The Morning After Quiz. This program was brought to you by Whole Foods Market. “Restaurant owners give Yelp way too much power.” [5:00] “Nothing is better than a comeback story in the food blogger world.” [19:00] — Shit Food Blogger on The Morning After See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.