Yesterday, "Cooking Today" welcomed husband and wife duo, Karen Page and Andrew Dornenburg as this week's hosts. Along with bringing their knowledge and enthusiasm to the air, they also brought to the studio some delicious food and wine for us to enjoy. They shared a refreshing Syrah Rose made by Emilio Estevez and his wife Sonja Magdevski, plus a great chickpea salad created by Michael Natkin. They were also joined in studio by guests, chef and proprietor of New York's Picholine restaurant and Artisanal Fromagerie, Terrance Brennan as well as expert forager and pastry chef, Heather Carlucci.
1 Michael Natkin's Chickpea Salad - made by Andrew Dornenburg.
2 Casa Dumetz's Syrah Rose - made by Emilio Estevez and his wife Sonja.
3 Pastry chef Heather Carlucci on "Cooking Today."
4 Andrew Dornenburg co-hosting "Cooking Today."
5 Karen Page co-hosting "Cooking Today."
6 Andrew Dornenburg and Karen Page with their guest Heather Carlucci (center).
7 Chef Terrance Brennan on "Cooking Today."
8 Andrew Dornenburg and Karen Page with their guest, chef Terrance Brennan.
Chef Carlucci spoke with Karen and Andrew about what it takes to make a restaurant a true farm-to-table experience, and discussed why she likes to use as many local ingredients as she can. She raved about Real Time Farms, a website she loves to use that takes you directly to where your food originates from, and mentioned an upcoming pig roast and veggie fest she is very involved with called Pig Mountain.
Karen and Andrew discussed with Terrance Brennan his passion for wild game, and why it is a key part of his menu - offering three to five different game birds. Chef Brennan pointed out that Picholine isn't just for meat lovers, he also has a vegetarian and vegan tasting menu! He explained that it isn't that difficult to have a great vegetarian menu items--he builds his menu around vegetables at the farmer's market then chooses his proteins from there.
Karen and Andrew wrapped up the show with their "Made-to-Order" segment focusing on asparagus and using the idea of compatible flavors in meals. Andrew explained that asparagus is incredibly versatile and doesn't need to just be used in dinner dishes, it can be made for any meal. In their book, "The Flavor Bible," they have over 90 different flavor profiles with asparagus! Andrew also discussed other techniques to make asparagus, like using a mandoline to cut it lengthwise.
If you missed yesterday's show, you have another chance to catch it today at 3 and 6 p.m. ET.
“Cooking Today,” is live each Monday, Wednesday, and Friday at 3 p.m. ET / 12 p.m. PT, on Sirius XM 110. Tune in tomorrow as culinary historian Maricel Presilla, and executive chef and general manager of Pennsylvania's Hotel Fauchere, Christopher Bates join Karen and Andrew in the studio.
