Chef and industry insider Mike has spent his entire career working in the food business. In this one hour program he'll pick up where he left off at his previous New York based AM talk radio gig. Each hour is a stand alone multi-themed program featuring live interviews with a myriad of guests. He'll talk shop with chefs, restaurateurs, cook book authors and food writers, with discussions around ingredient sourcing, cooking, baking, wine, equipment, mixology, beer, farming, foraging, fisheries, sustainability, chocolate, food trends, travel, diet, health, music and his take on the many restaurants he frequents.
This week on Food Talk with Mike Colameco, Mike brings in Holly Hughes, the editor of Best Food Writing to discuss some specific writing in her book. After the break, Mike is joined by Gabriella Gershonson to talk about the emergence of new Jewish Cooking. This program has been sponsored by Cento, Colavita, King Arthur Flour. Music provided by Brothers NYC.
—Image from Amazon
“Brisket is really the hallmark of mom’s cooking – even more than matzoh ball soup.” [44:10]
“It’s a very fertile moment for Jewish food of all varieties.” [45:10]
—Gabriella Gershonson on Food Talk with Mike Colameco
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