CAFÉ Talks Episode 58

Fire, smoke, and food. This is the origin of cooking; that a’ ha moment when flavor came into play and the experience of eating extended beyond survival. Fast forward 300,000 years (give or take 100,000) and cooks still relish fire and smoke; low and slow preparations, and the development of flavor through caramelization and penetrating smoke.

Join CAFÉ Talks podcast for an exciting conversation with Jonathan and Meghan Gravatt of West Shore Barbeque as they ignite your interest and share their passion for cooking with wood and live fire. Feed your fascination with barbeque and the regional variations that exist from Kansas City to Central Texas, and Memphis to Central Florida. Listen as the Gravatt’s talk about bringing fire and smoke to the mountains of New York.

CAFÉ Talks Episode 57

Flour (or whole grains), water, salt, and yeast – four simple ingredients that in the hands of an accomplished baker can result in one of the most revered food experiences known to mankind. A loaf of bread, the symbol of friendship, of coming together, of sharing with our friends, family, and even adversaries is a magical product.

Since the early days of formalized cooking, bread has been represented by every culture in the world from the tortilla of Mexico, to dense pumpernickel from Germany and Scandinavia, pita from the Middle East, naan from Southeast Asia, crusty baguettes and boules from France, popovers from England, sourdough from California, chapati from Africa, Focaccia from Italy, and arepa cornbread from South America – these are the breads that serve as the foundation for a country’s cuisine – an integral part of their culture.  

In the United States our bread is an amalgamation of all that the rest of the world offers. Over the past few decades, we have become aware of the importance of quality bread, in all its forms and have slowly begun to learn how the artisans behind it approach the process of turning those simple ingredients into magical products.

Join us at CAFÉ Talks Podcast for a wonderful discussion with Randy George of Red Hen Bakery about the bread that he loves, has learned to master, and how the life of the baker can be incredibly rewarding.

Gold Medal Classroom: 
The official ezine for CAFE  |  November issue

Tackling obesity and its associated health problems is a multifaceted problem that requires chefs and consumers to take part.

By Lisa Parrish, GMC Editor
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