Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram.

The following is a message from Heritage Foods USA. In the next few weeks Heritage Foods USA will be offering an interesting variety of amazing products ranging from top quality seafood to their famous pork cuts. At the end of May the heritage team will go up to Maine to harvest fresh lobster but sustainable lobster meat is delicious lobster are a perfect way to kick off the summer season. In the pork department Heritage Foods USA will offer the maple cured smoked boneless heritage ham at an unbeatable price. This offer won't last long, so get them while you can. Place your order today at Heritage Foods usa.com For call 718-389-0985. That's 718-389-0985 to place your order with Andrea or Ashley. Don't forget to sign up for the email list. And to check them on Facebook and Twitter to get in on their new products deals and offers from Heritage Foods USA.

Hello, and welcome to cooking issues coming to you live every tuesday on the heritage Radio Network. I am Dave Arnold, your host of cooking issues and this dosha hammer Lopez is not here today because she is in Brimfield shopping for antiques. The stash of words to the wise Brimfield was cool before eBay, no insult to the Brookfield folks. Right? So we're also here in the studio with Chad Solomon and Christie Pope. From the I guess newly renamed cuffs and buttons. It used to be singular. Now it's plural. It was always plural. And I was always said it wrong.

Now it used to be singular. Now it's plural because we're plural people. All right, cool.

So call it all of your questions, cooking and hopefully today a lot of drink lady questions too. 718-497-2128. That's 718-497-2128. We'll be here for about the next 45 minutes. So Chad and Christie are an interesting group because they are one of the only like hardcore like world class like bartender couples that I know is that true? Do you know any others?

I would say the only other two are would be Anastasia Miller and Jared Brown.

Oh, yes. Yes. All right. They live somewhere else. Yeah, they jumped overseas. Yeah, it doesn't count. It does that doesn't count. And and also they're like, are they actually were they like like working bartender types are they are they just like, like intelligencia of drinking?

I think intelligence here right

at one time. Before we knew them. Both of them had bartended in fact, Jared worked with Dale or worked as a waiter at the Rainbow Room during lunch service while Dale was there but bartended in at another establishment at that time.

And by the way, for those of you not hip to like the recent history of cocktails, we're talking about Dale DeGroff, who kind of was fair to say started bringing back good cocktails and the Rainbow Room and the wind was at the The radio stations so they like the entire country and probably the world a cultural wasteland of crappy cocktails. Dale teams up with wises name may pop out of a head the guy who owned the Rainbow Room started Joe bow. Yeah. Are you like that boom, they're right there with it basically says, you know, along with Dale, hey, why don't we have real drinks here. And then and that's the start and and everything has kind of stemmed from that. I mean, it's hard to find, like a real bartender here or abroad really that doesn't trace some sort of route back to that moment where Dale was like, let's make some good drinks. Again,

I would say that Dale is important to us as well, simply because he's Chad, I'll let you tell the story. But that's how we got her name was through a story that Dale had told us on one of the original meetings that we had with him. He

re recounted the story, the etymology of the name, cups and buttons, and how it was an old New Orleans cocktail created in 1873. And that bartender over time, he named the drink cups and buttons at the time because of a competing drink called White ties and tails. And in the by the 1880s, there was the international cotton exposition held in New Orleans. And with all the international visitors coming into town, he's like, nobody's gonna understand this white ties and tails, cuffs and buttons. And so they changed the name to Southern Comfort. Southern Comfort then went on to become a much bigger brand in the 20th century, Brown Forman bought it and they really dropped you know, the cuffs and buttons and we're just kind of a historical footnote. We love the name because of the kind of formality and the very kind of visual connotation that comes you know, cuffs and buttons and it worked really well when we were looking to you know, name a cocktail catering company as we started out,

right? What is now sold us Southern Comfort was one of the first things I ever got sick on. Yeah. Yeah, actually, this might be just before we get into some hardcore questioning and tasting actually is did you guys meet like after you were bartending these guys have worked at like all the like a lot of the great bars here in in New York and all over the country. So you milk and honey, you pegu. Right where else, like everywhere, it's like you can't even fly around. Yeah, flatiron lounge and little brands. Yeah, but it's not Oh, yeah. It's not like oh, they weren't there for like a day and a half like everywhere. Like these are like they started these they like on the opening teams on these places. So this is like not a this is a no joke. Like, this is a real deal, homie. situation. did you guys meet while you were doing that or beforehand? It was actually

kind of a fortuitous circumstances. But I was working at milk and honey. I started there in its second year, which was in 2001. And it was I got hired the Thursday before 911. Oh, so yeah, 911 happened. And obviously everything below 14th Street was just a stalemate for a period of time. It couldn't even get down there. Yeah, exactly. I lived in Chinatown. So it's like I used to have to carry my electric bill with me to get into my house because there was always armed guards. And but um, so I was working down there. 911 happened, business was slow. I needed a supplementary job. So I had a friend who knew the manager at a place called the seller bar, which is in the Bryant Park Hotel. So I went to interview there. And that's how I met Chad. He was interviewing on the same day that I was.

Yeah, so I walked in I previously had not bartended ever and had been working in film. And when obviously when 911 happened, it kind of they shut down on filming indefinitely because, you know, the resources needed to be diverted due to the the incident. So I jumped behind a bar met Christie there. And ironically, the person who got me the job at the cellar bar was he said others as bar low recycled milk and honey. And he said something you'd really respond to. And he kind of described it to me, and I'd heard of it, but really didn't necessarily understand what it was. But he's like, you learn how to make really amazing drinks. And it's got rules, and you have to have a reservation to get in there. And it didn't really until you went in there and saw it and did it at the time. It didn't make sense entirely so that Sacha didn't need anybody at that time. So I went to the Brian Park Hotel met Christine Sasha being the person who started Yes, Sasha Petroski. And it worked out because Christy and I got hired the same day. We didn't actually know that but we work together I think for the first time a couple of weeks later. And she's like, you know, we're like, what else do you do? She's like, Oh, I used to work at Spark milk and honey, yada yada. And was shortly after that. She took me in there for the first time. And, you know, it was just kind of a eureka moment. Oh, there's something going on here. These drinks are completely different than anything I've tried. These bartenders are working in a way that I've never seen. Why are they doing this and it just the questions just

it was such a juxtaposition having both experiences working at milk and honey and placing salad bar at the same time. Not that salad bar was a bad bar. It was just a totally different style of bar experience. You know, much more common to what people think of, you know, completely not craft cocktail bar in the sense that

very funny. Yeah. Volume oriented, high fashion, very flashy crowd, you know.

And there begins the journey of a color. No wonder was it hopefully it's a drink question, whatever the question is, we'll take it right caller you're on the air.

Hey, Dave, it's not a drink question. I have a question about cellulose. I saw that there, the Washington or The Wall Street Journal about how they're adding cellulose could bulk up food and make it creamier. I was wondering what extent can we make food completely from cellulose? Like, can we have cellulose pasta and bread, I mean, just something that it gives us a lot of fiber, but doesn't make us fat.

They used to do that all the time. And I remember when I was a kid, looking at the kind of low calorie bread, I always had a kind of a chub issue growing up, my whole family like we do your weight. That's how we work the Arnold's. And I remember looking at that thing, and my dad was like, they grind up trees and put them into the bread because the cellulose, it's not actually the case that you should probably make it out of cotton, like waste cotton, really, you know, whatever they put it in, but you can basically bulk it up to the point where, where she don't taste good anymore, you know, I mean, because you can't digest it. Because, you know, if you were a cow, and you had a whole bunch of stomachs with a bunch of bacteria in it, then you could digest it right? But you can't. So the limit is just the limit at which it no longer tastes good. They chop up the cellulose very finely microcrystalline cellulose. So it can hold water pretty well, but it doesn't provide structure the same way that flour or, or protein, you know, protein and flour can or even the starch when they're linking together. So the limit is strictly one of like, you know, however much it's basically just a filler that they're adding. Does that make sense?

Yeah, I understand just wondering, what's the max you could put in there before it won't hold together and the gluten wouldn't completely.

I've never tried it. But I'm sure what they if I was going to try to make a like a cellulose bread, what I would do is I would I would dope it with a bunch of cellulose and then dope it with vital wheat gluten, and then maybe some I don't think it would taste good. Now, mind you, I think it would taste bad. But I don't know what the limit is. I mean, just because it's cellulose probably doesn't have much taste. I don't know what's gonna do and I'm not saying it's gonna taste bad. My recollection because I did buy that bread was that it wasn't as good as the normal bread I was buying. But this is just a recollection now. Just a recollection. You know, I'm saying

question, saw that there's a book that came out called why were sad, I believe, and basically said that carbs regulate insulin and therefore regulate the uptake of fat. So I was wondering if you were to go on a low carb diet, what would you supplant most of your, your diet with? Like, what kind of meals? What kind of like ethnic dishes? They're low carb and you could eat every day?

Oh, geez. Yeah. I mean, I tend I tend not to believe any sort of kind of diet, any sort of diet thing, especially one that I dislike, that gives us one nutrient for another because I think that you you're going to a lot of times you're gonna end up not being satisfied. A lot of these diets do work in the short term. But I think and of course there are people who are huge advocates of low carbs or people who are advocates of low low fat Well, I wouldn't recommend it I would recommend like a like a moderate consumption of a moderate amount of widely varied diet Now that said, I have in the past I used to do a diet really unhealthy diet don't everyone I don't think worse than me here. I went on a diet called Lunch isn't my own diet Blanche because when you when you're when you combine breakfast and lunch and you mean to do it, that's brunch, right? That's a good thing. Brunch is a good thing you know, we have mimosas or whatever you guys probably hate me most I like I'm at brunch, brunch at brunch anyway, maybe Bloody Mary, whatever, brunch. Brunch, right is when you don't do it because it's fun. You do it because you're just grinding through it. So what I would do is I would have one meal a day before dinner, and the first time I blushed it was a bagel with nothing on it and then I would eat nothing until dinner and then I would eat a normal dinner with my family because that makes me a social human being so to me being social is most important thing so I would eat a normal dinner and eat one thing during the day. I lost a lot of muscle mass on on the on that and it was really kind of bad bad news for me. And I ended up actually having to go to the doctor and like have a bunch of awful procedures done to check to make sure that I didn't have cancer because I was bleeding from unspeakable places. But it did work the second time that I did. And also you're a raging jerk when the dinnertime comes around because you're and you smell like like crap because you're you're totally ketotic and you're breathing out, like what smells like slick like fumes of death out of your mouth at the end of the day. The second time I did it because it is effective. It's all about being regimented. I ate only two eggs, two hard boiled eggs. I was like okay, too hard boiled eggs. I lost less muscle mass on that one, but I still was a huge jerk. So I would recommend to be social it If you if you know it's being social is important to you which it is to me, like, I'm not recommending going into brunch diet, but I'm saying be very very very regimented. If you want to cut down your carbs be extremely regimented during the day. It's very easy to plan out your weekly meals, especially your lunch and your breakfast, be extremely regimented. Give yourself no choices if there's no choices you won't stray then if you stray a little bit of dinner at least you look like a human being with your family. You know what I mean?

Yeah, I think about getting into I think it's a Middle Eastern breakfast they call it full.

Yeah, full like full like, like beans like, like fava beans full Medina's? Yeah, right?

That's gonna be something good to supplant the whole day.

That is delicious, by the way, and you can get it in a can so you don't have to work and even my kids used to eat that stuff. For me. Well, your beans in the camp beans in Canada one of the few things in the can that are good, you know what I mean? You've supplemented with your own stuff that you know that you add it but like you know, I'm no I'm no, I'm no hater on on canned beans. I mean, I know how to make my own beans. So you guys haters on canned beans.

We eat them all the time. No hater. No hater.

But yes, I mean, I'm sure it's gonna be better if you make it from scratch. But if you make a batch at the beginning of the week, let's say then you can have it. I mean, it's it for me, it wouldn't be reasonable to make myself a real breakfast every day. I can't. I can't. You don't? I mean, does this make sense? Just

one last thing. Where's the like a good online site to get us restaurant equipment. I'm not talking about like, stoves and things like that. I mean, like hotel pans and use

stuff like that online. It's tough for small items like that. I mean, eBay, obviously is good. And I use it all the time. For certain things, the best thing to do if you're in a major city, unfortunately, restaurants and bars go out of business all the time. When they go out of business, they auction off at what happens is usually every one of the end of the of the business is so pissed off. And everyone knows everyone else money. So basically, you steal whatever you want. And then you walk out. And so what happens is, is someone goes in whoever has the least whoever's Oh, the most money goes in hires an auctioneer, and you go in there and you can buy everything at like pennies, pennies on the dollar. And so you'll you can buy pans like hotel pans, you have to buy like 20 You know what I mean? Because it's like, Okay, we got a lot of 20 Hotel bands. And you're like, 50 cents. He's like, 50 cents you crazy. 50 cents. $1 you're like, Okay, $1 and then you have to buy all 20 for 20 bucks. That's how it works. But those are usually in the back of the paper. They used to be in the back of the health warnings New York Times every Sunday, but I don't know where they are now, because my wife has forbidden me from going to a couple of websites that announced those as well. Oh, really? Yeah, they're probably all based on the web. Now. They used to be in the newspaper back when people read newspapers, but do you guys buy to auction I used to all the time, but you know,

my mom just started a business doing that. So I've just recently started doing it. It's a lot of fun. No,

yeah, it's crazy. It's crazy. It's really weird. It's like fun because you're getting cheap stuff at the same time. It's depressing usually like someone from the restaurant is there with their face in their hands. And like you know, you know, someone like me is like, you know, I'll buy all the liquor from the bar like Do you have your liquor license with you and you're like yeah, it can be depressing like buying used bar stools can be a depressing thing. But man, I've been there many times. Anyway, thank you so much for the call. I think we're actually gonna go to our first break and we're gonna come back and taste some stuff that you guys brought right yep. Putting issues Stop.

You Welcome back to Cooking issues calling all your questions to 718497 to 128. That's 718-497-2128 coming to you today with chat Solomon and Christi. Paul from cuffs and buttons here tasting some of their fantabulous stuff. Tell me what we're tasting. Alright, so by the way, you guys feel like Trump suckers for not being able to taste it with a smile, right? Yeah,

totally. First step here is a mint chocolate lactose soda, which is a mouthful. No. It's a drink that we created for an event that we did a couple of weeks ago for Magnum bars from Europe, European chocolate ice cream bars, and they commissioned us to create three drinks for the event that you know happened coincided with the Tribeca Film Festival, Karl Lagerfeld shot three short films, inspired by Magnum with starlet Rachel Bilson, it's kind of his muse. And they screened these shorts at this event, and we provided these cocktails. And this is a cocktail where we actually took your technique of the rapid nitrous infusion and infuse cacao nibs into VSOP cognac and Highland Park 12, scotch old Leroy VSOP, cognac Island bark 12 Scotch with cacao nibs. And then the streak features lacked heart which is extinct acid of milk that's been reborn and x is a fantastic acid and

especially with the chocolate works really nicely with the chocolate I think. Right? And it would Yeah,

and one of the reasons that we really wanted to use it is when people come to you with certain flavors they want to work with for for us in this instance, it was like chocolate, vanilla, you know, all those kinds of things that are very clothing and a cocktail at times and this this allowed us to make you know that rich chocolate feel, you know, kind of creamy feel to but without getting like clothing and sweet, overly heavy.

And what's interesting about it is it's carbonated for all you can't taste it. But it's one of the few kind of wooded carbonated drinks that I really like. You know what I mean? That's really because a lot of times you get like these kind of these mixes and you carbonate it and it can fill throw the balance off and like Woods can go out of proportion and get the property here. I think it really works.

I think he's also because these are foreign woods, you know, you have the Highland Park Twelvetrees aged in the sherry casks and the the French oak obviously on the VSOP cognac, whereas the like bourbons and rise are much more aggressive American oak.

Yeah, I don't like them. Usually carbonated right? Yeah, no, I mean, like the worst drink maybe I've ever made with the exception of college. The worst drink I think I've ever made is carbonated Manhattan's

that was that was super cool. It's one of the drinks we did for that event. Next up here. We just did a pretty fun project with what's that? What's the fruit? This is a creme de mujer. It's Malay chromed in New York. So our friend Tony conigliaro in London and good man worked with Luke Malay to develop and create cocktails with their lineup like yours in Europe

as some stories about him that I can't say on the air.

We involve an alligator hat

involves some crazy, crazy business. Anyway,

Luke really came to us and we did the cocktail development here for the states. And so this in particular is the creme de mujer the BlackBerry le cure that we've turned into a phosphate soda, so it's the way as soon as you open it something we carbonated again obviously all those volatiles just come explode into the room with the carbonation. This is gin Tanqueray gin acid phosphate crammed in your dash of orange bitters, four ounces of water and then we carbonated it at 50 psi

nice so acid phosphate for those yeah, there's another one of these kinds of extinct things is being brought back to the fore by a guy named Darcy O'Neill his website is the art of the drink. He has a a book called Fix the pumps which is an old soda jerk slang for look at the lady with the with the with the chest. Yes. Extremely interesting book. He's bringing some of these old ingredients back. Acid phosphate, the main component of it is phosphoric acid. And it's the acid that's in Coca Cola and colas. And its characteristic is it's an extremely dry acid. It's actually if you get it in pure form, which is the way I have it. I don't have the acid phosphate. It's really hard to work with because if you go a little bit too far, you're like, Oh, hey, right. I mean, but it's like it's very interesting stuff and it really works well with this with this drink. Do you find the same thing they sometimes it's hard to work with that.

But there's a big difference when we carbonated it. ourselves versus using like a club soda, like the way it comes off on the palate. So, I mean, yeah, absolutely I know, you're, I would

say this, there's, you know, a quarter ounce of acid phosphate in this and that's the high end. Generally, depending on the drink, you get by with as much as a half a teaspoon,

right? So this and you can get this stuff from from the art of the drink. Right? Right. It's a mail order from Toronto, that and and the characteristic of this asset and it's one of the acids that should see a hopefully a resurgence is it's it's dry Cola, like nature of the acidity, not the flavor of cola, but that dry cola like acidity. No, the

beauty is, and you know, as opposed to lemon or lime juice, which have a very imposing flavor on their own. This had brings that acidity to the drink, but it's very, it does not impose itself it allows other you know, flavors to very, very clean,

right? It is the only kind of inorganic acid we use and non fruit based acid, it doesn't lend an extra fruit note to the to the drink, which is something it's really it's kind of it's kind of cool, very nice drink. What's the name of that? Again,

this BlackBerry phosphate? All right, very simple.

We actually did a line for for, as Chad mentioned, we did this for Malayala cures, and we did phosphates for for every expression of the care brands. And they all turned out wonderful,

different bass spirits, different balances. Because obviously with the with the fruit of the cures there, you know, being a natural product there, depending on how acidic or sweet the fruit is, they adjust the sugar.

Oh, we have a quorum. Before I go to the caller, though, I have to say like I think as to whether you guys agree like even if, okay, when you're mixing a drink a lot of times, obviously, you're going to use the real fruit, right? Sure. But I think having the acids on board on hand and tasting and playing with them gives you such a sense for what's going on with different foods and different acids. Like like studying the acids that you use in the drinks is such an important component, I think is Don't you think it's key to kind of becoming a better mixer?

Oh, absolutely. Yeah. I mean, the more options you have, the more kind of the more your understanding is across the board.

Right. And by the way, I'm gonna take callers but the first first forecast it gets a bad rap because if you drink very large quantities, it can take calcium so people say that women shouldn't have too much phosphoric acid because it can reduce bone density. I haven't seen any studies that moderate amounts of phosphoric acid are, are get detrimental. I mean, otherwise everyone who drinks cola would be dead.

Well the other thing about acid phosphate and what makes it more approachable to work with is the fact that it's partially neutralized. It's you start with 10% phosphoric acid and solution and it's neutralized down to 2% with through calcium, magnesium and potassium mineral salts because

the phosphate will grip onto the calcium right Jack do we lose the color we still haven't hopefully they call back maybe they got cut off with their with their cell phone they got thirsty they got there they were like all this talk about drinks. Hopefully they hopefully they call that went to the fridge. So what's our what's our next beverage?

So this next one is a cocktail we're presenting our we'll be serving at the upcoming MCC Manhattan cocktail classic opening gala on Friday night which I'm

working to you know have sweet yeah and there's tickets still available really their tickets still available. Okay not to plug on event that we're all working here but I didn't go to the party last year apparently it was neither did we really but I heard it was like the most insane party of like all crazy the entire New York Public Library run amok craziness, things falling. dwarfs

what's a pretty it's a pretty huge event. 120 different bars up you know, 120 different bars, different cocktails, bartenders serving individual drinks, real glassware, black tie, we overtake the New York Public Library the scope of it is pretty big.

You know what I'm doing for it? I'm doing the non alcoholic drinks. So I'm gonna I'm taking five gallon corny kegs. I'm strapping them on to a backpack I'm filling them with soda water and I have two soda valves like the squeeze valves and nice Becker's I'm gonna be running around like like, like soda cowboy like spraying soda. It's gonna be good good business. I have a little 20 ounce co2 container that I'm filling with a nitrous soda mix nitrous co2 soda mix to keep myself pressurized as I walk around should be fun hydration man hydration hydration man. Yeah it's the first time I've ever done a non alcoholic

should be fun started the soda stuff is so fun for non alcoholic

it's good to visit Dave after like you know you go to a booth then you visit Dave then you visit exactly well

hopefully I can I can come visit you Well, it depends how many people I have working with me whether or not I can how much I can walk around jack to ever get those guys back. All right, I'm sorry color that you got disconnected. Please call back. What are we what are you drinking here?

So this is a Byzantine Julep. It's lairds bonded Applejack we're be going to be working at the Laird and company bar.

I wish you could smell this.

So it's a layered bonded apple brandy the 100 Proof

an excellent price. What is an American product one of the great American products the oldest

native distilled spirits they're coming up on 300 years still family owned so that was not my

generation. I love their product except for they also make some of the worst products in the world they don't sell under their own name but I've seen their little thing like don't they make senators club vodka

at five o'clock vodka. We love in Detroit they mix it with with Faygo orange soda. And and if you have enough of them, they say it's you're on your way to dance o'clock.

Oh man, man, Laird. anyway go ahead. Sorry. So

bonded apple brandy, coriander tincture, mint, little bit of malic acid and date, date, syrup, date, date, molasses and Demarest syrup mix together this will actually be serving as Julep style over crushed ice, which so this will be a little bit

desert pain it's a pain in the butt better diluted crushed ice so they're gonna get Yeah, yeah, doesn't really deep deep tasting drink has a really kind of like a real big depth of flavor. And it none of the components really kind of pop out as being over over the top. You know what I mean? I think it's very well integrated. And I think maybe it said maybe the depth is coming from the date. What do you think? Oh,

definitely. Yeah, this drink was actually inspired by a trip that we took to Turkey. So we're using some of those kind of you know, more cool Eastern flavors in there and it does have that total like unique depth to it. Yeah,

that we also do a very slow roast on the Moroccan coriander seed and you before we put it into our to make the tincture and so that has a real depth and roundness to it itself.

Coriander is weird. It's so interesting because you can get so many different flavors out of it depending on how you treat it whether you toast it whether you don't whether you put it in a syrup, whether you do a tincture, I've done some distillates for it for I did for Jimmy and I did this live for him and it was a totally different flavor like the distillate brought out a lot more of the kind of those kind of high citrusy notes, you know what I mean? And like the not a lot of some of those bass notes that you're gonna get out of a tincture. Coriander is a great great, great thing.

Yeah, it's incredibly versatile

and good in a soda.

Yeah, I'm gonna do a coriander SOTA, one of the one of the people I work with Cliff was like let's do a coriander. Soto's I haven't heard of that before. Let's do it. We'll do it, do it. So it's coriander. And we're going to round out the you know, the mid palate if you just do straight coriander on soda, the mid palate slacking a little bit. So what we're going to do is we're going to hit it with with some Malik and citric to bring up the kind of citrusy notes of its acid. And then we're adding a touch of Thai chili pepper because a little bit of spice brings it to that kind of gingery note, you know what I mean? And makes it more like a soda that you've had but totally different. You know what I mean? Right? When we mix it up now, so this is my bike rides gonna suck by the way,

or be really fun. So another event we've got we're doing during a Manhattan cocktail Classic is we're doing the Campari presents a spirited fit for the senses, inspired by Padma Lakshmi at the box. Box. It should be a really cool event. It's us. We're doing this cocktail. It's our variation on the Negroni. We were calling it the Marco Polo, Negroni inspired, we were all asked to create variations on the Negroni based on pod mix cookbook, tangy, tart, hot and sweet. What does this event on Sunday evening at the box? And so this is basically a very classic aperitif. Negroni equal parts Beefeater chins on Oh, Vermouth Campari. And then what we've done is we've added tincture of poly long pepper tincture of mace tincture of coriander tincture of cardamom and very minut quantities. So it's recognizable as an agronomy, but there's definitely get the sense that it's exotic. And then with that piperine drawn out of the poly long pepper, your lips tingle, and it's a very that's a very floral pepper.

So like an easy way to go on into growing the variation is to add some form of citrus but you got an entire opposite direction of added kind of bass notes and spicy notes to it. More aromatics. Yes, totally opposite direction, correct. From the way most people would

write it, because we still wanted to give it an aromatic cocktail. But we've you'll, as you taste it here, it's it is definitely a different animal.

And by the way, for those of you out there who are just beginning your drinking careers, right. There are a couple of drinks that you can order at a bar and no matter who you are with you are considered a badass. Er, okay, Negroni is one of those things. If you are with any sort of professional, I don't care who they are, how like fancy how anything. If you walk up and you're like, you know what I want now a Negroni? Then you're a badass and, and if anyone bothers you that you're ordering something that's vaguely pink, depending on how much whether they get it wrong with the vermouth.

Just let them try it.

Yeah, let them try it and plus everyone else who knows anything will laugh them out of the out of the universe. Negroni is one of like the all time favorite drinks that people who like drinks like is this true?

I think so. Yeah. It's, it's one of the quintessential aperitifs. And it's definitely an acquired flavor, but it's one that you're rewarded a lot of loyalty to

your cocktail. I always tell people when we do trainings, and you're working with bartenders who haven't been in the industry very long, they've not had that taste of Kumari, the Jin Qin and the mix of the gin and the sweet vermouth. If they taste it every time they make it eventually, one day, they'll crave it. Like,

yeah, right the the notes from the from the pepper coming out. You know, what was interesting to me though, also is that they marry with the with the Kumari flavor. And so the Campari is like, it's like. The comparing note is it's interesting because it doesn't dominate more than it normally does. But I can kind of pick it out more than it normally does. It's kind of its kids.

It focuses it. No, yeah.

The other thing is books, by the way at NAMM GS, by the way, I'm spilling all over myself now by the way, Qatari one of my favorite one of my favorite products, although I do like Apple, which they also own now.

Yes, it would also delicious, different thing but yeah, I mean, you know,

different similar stuff. Oh, for sure. Apple all lower alcohol content, different flavor. It's a

it's a brighter orange, it's a different orange. So

the little bit a little bit spicy and aromatic like makes you go back for that next SIP at the garnish

is trying to figure it out. It's like just enough there to like really pique your imagination and curiosity with what flavors you're getting. So for

the garnish, we actually curried some orange juice and and then compressed that curried orange juice into the orange. So as you taste that, I'm gonna eat the orange

I don't increment jerk, Ryan. Well, yeah,

but I think it came out right? Yeah.

Yeah, from here on out. It's a really wonderful curry.

Oh, and I guess we should we should point out we were asked to specifically the four categories were tangy, tart, hot, tangy, tart, hot and sweet and we chose hot so that's why the Nepali and that's why the curry you guys

are no strangers to freaking heat on a drink though. You guys made a drink once and ears and before I knew you. You don't know whether both of you or whether just Chad did an event at the SEI with a? Me Yeah. With a hot pepper drink. Put me on mine behind

the Lapa. Tada. The kick. Yes. With the with the Chipotle. Chipotle of us Mezcal. Yeah,

that was some hardcore business.

We were talking we were telling somebody about that drink last night. Actually.

That event that was the art of art of the cocktail that Yvonne Yvonne Lemoyne Oh,

they're what's he doing now?

I think you said his. His iPhone studios.

Nice. Nice. I haven't seen you on in a long time. Hey, Jack, can we go to one more commercial break and take a little bit longer than we normally do? Because I got some questions. I

gotta get to yes, we can. All right, we're

going to commercial break call in your last chance to ask questions 718 or 972128 cooking issues?

Guys a public service announcement from Heritage Radio Network. Every Thursday at 4:30pm Tune into Flash talks cache hosted by Joanne flash Fleming. Flesh talks cash is a weekly talk show discussing personal and small business money issues. This show examines current topics from the financial tax world and the ways it impacts your wallet. The focus is to help people and small businesses find ways to make money, save money, spend money, and know what to do with your money when you get it. Again, that's every Thursday at 4:30pm on the heritage Radio Network.

Hello, and welcome back to Cooking issues for the final segment today we're here with Chad Solomon and Christy Pope. They are a little bit country a little bit rock and roll they are southerners who I consider to be New Yorkers now even though they live all over the country. But they they do have both both angles going right. You had something you guys were working on now a combination of cocktail culture and music or

Well, we were just interviewed for webs or a new website called Rock tell culture which we just loved. It's great. It is the intersection of cocktails and rock music, which totally speaks to us. It's

I think the guy behind it is David Blumenthal. And he's a he works in the music business we have yet to meet him face to face, had a great conversation with them over the phone. He is a cocktail geek and also obviously very passionate about music. And it's kind of merged the to enter into a kind of an interesting site where he interviews bands about their drinking habits on the road and their interest in cocktails and then bartenders vice

versa Music

So listen, I'm gonna tell you this, you have one last chance to call in to ask some cool drinks questions to our amazing drink panel here 71849721287184972128. I am now going to go over in blitzkrieg fashion. The email questions that have come in you guys chime in if you have any, any anything you want to talk about. Okay, Teddy, to Vico, who is Team Chef teddy.blogspot.com or something like that. That's it. I think Blogspot is the funniest thing in the world. The word the word Blogspot. By the way, I'm getting lit up on there. Hey, David moustache. First off, I want to thank you guys for doing the podcast. Hey, thank you for liking it I listen to every week and I learn a lot. I have two random questions. One, has anyone ever tried making chocolate from coffee beans are coffee from cocoa nibs, both of them go through very similar processes, I think it'd be possible to make such products. Okay, here's the issue. They have different kinds of fat levels, right, so coffee has a certain amount of oil in it. And that's the delicious coffee oils that when you when you rose to a very dark stage come out. But in order to make chocolate per se, eat a very high quantity of fat and cocoa butter has a very specific kind of melting profile. And it's a much more saturated solid fat than coffee is. So you could make you could take coffee powder and reduce it to very, very, very, very fine powder and then grind it over a course of time with cocoa butter and produce something that had the texture of chocolate. If you then ate that product, it might be delicious. I'm not gonna I'm not gonna take away from the delicious aspect, but you are going to be running to the toilet and shaking like a chihuahua dog because the caffeine is going to take you for a serious ride a friend of mine used to be a manager at a coffee shop in in New Haven, Connecticut. And he used to take a Turkish ground coffees which about the finest ground that anyone uses, and dump it on vanilla ice cream and eat it in between his cigarette breaks. And I've never seen a human being who shook faster than literally like a human blur. So I wouldn't necessarily read you could do it but I wouldn't I wouldn't recommend it and cocoa nibs if you treated them like coffee, you roast them to a lower temperature than you do coffee because of the oils and whatnot and it doesn't quite far the same roasting profile, there's a lot of fat in there, you could brew a beverage but there's also the extractables from cocoa or a different kind of percentage and you get out of the coffee. So you kind of if you're doing espresso which is all I really care about you would get a different kind of extractions I don't know work the same but you could it's not impossible but you have to account for the different fat levels and the different solubilities and things are extracting out of it. It just makes sense. To withdraw aging beef you have to trim off the molded exterior but if you were to eat that would it be harmful to you I'm going to be harmful per se but it might be gross. I know eating moldy exterior not be pleasant by itself. Oh there you go. But I think you would be able to make a super beefy funky sauce with the trimmings of drives. We've typically the trimmings have a super funky odor and most people like a little bit of funk in their meat but not like a hardcore amount of fun. So if you get a dry aged piece of meat hardcore, the they after they trim it for you when they're gonna cut it and sell it to you. If you want to know the super fucked smell that bone because the bone where the bone is they don't trim off that little piece of skin on the side of the bone. That's what a funk is. And this is why certain chefs like Adam Perry Lang comes to mind I don't like to cook dry aged beef in a bag. Low temper severe because that funk then permeates the whole thing. I think a little bit of funk a good thing I think a lot of funk and like you might like it and like maybe like a couple other people might like it, but a good 50 60% of your guests aren't going to groove on it.