FOOD. CURATED. - The Best Food Videos

  1. "I wanted to make upscale food more accessible, because that's the way I want to eat."

    Meet Sung Park, the chef and owner of Bistro Petit in Brooklyn, a tiny, unassuming, 10-seater restaurant entirely devoted to unique, bold-flavored Korean French cuisine. Yes. You read that right: Korean French cuisine. Chef Park specializes in the novel - breaking taboos and creating new possibilites in food - proving to doubtful colleagues that you can marry Korean & French flavors and technique. As Chef Park explained to me, "it's all about balance". But, achieving that balance didn't come easy, in fact, it took close to a decade of working and reworking his ideas to finally understand.

    So, what's that moment of clarity like, when you finally know why you want to cook? Click play and find out.

    **A very special thank you to my pals Mike Thies and Topu Lyo of LIVE FOOTAGE for lending their beautiful, atmospheric music to this story. livefootagebrooklyn.com

    Thanks for watching food. curated.

    FOR THE FULL POST VISIT MY WEBSITE: foodcurated.com
    Say hi on Twitter: twitter.com/skeeternyc
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    Bistro Petit: bistropetit.com

    # vimeo.com/65291308 Uploaded 6,674 Plays / / 8 Comments Watch in Couch Mode
  2. "My whole life I thought I was healthy..."

    What if you loved food, but the odds were against you? What if foods you knew to be good and nourishing were also the enemy? These are the questions I tackled this week for my short food. curated. series exploring the idea of Why We Cook. Meet Amie Valpone, personal chef, recipe developer, food photographer and the Editor-in-Chief of The Healthy Apple, a clean eating blog based in New York City. For Amie, food is a long list of wants but cannot-haves. And this is her story about why she cooks.

    I hope Amie's optimism - despite all her challenges - inspires you to take a moment to think about what you put in your body. So many of us eat without thinking, but if you put more thought into it, if you questioned how your body reacts to certain foods, what would you discover? It's worth thinking about. I'm certainly thinking about it. That's why I love her story.

    Enjoy. Overcome obstacles. Eat. Food awaits you.

    FOR THE FULL POST VISIT MY WEBSITE: foodcurated.com
    Say hi on Twitter: twitter.com/skeeternyc
    Chat with me on Facebook: facebook.com/foodcurated
    The Healthy Apple: thehealthyapple.com

    Thanks for watching food. curated.! The James Beard Awards countdown begins. I've got my fingers crossed for next week! Happy Eating!

    # vimeo.com/64586880 Uploaded 3,865 Plays / / 2 Comments Watch in Couch Mode
  3. “Life’s goal is to beat you down. Our goal is to tell Life, ‘I’m here, I’m stronger than you.’ And for me, that anchor is the kitchen. The kitchen is my constant.“

    Meet Jennifer Perillo, a.k.a. Jennie, the food writer and cookbook author behind In Jennie’s Kitchen. Over the course of the next few weeks, I’ll be profiling some very special people I’ve met for a short food. curated. series on Why We Cook.

    What compels us to cook? That’s a question I’ve been tossing around my head these past few months. I’ve been feeling a bit sentimental these days, spending time in the kitchen to “work things out”. I’ve come to realize, that’s what I do. I come to the kitchen to be fully present in the moment, to not let the past or future bother me, but to have space to just be me. I guess you could say, I cook to help let go. Last week, I made a beautiful salad for a friend I hoped to make amends with, enjoyed the simplicity of finding that just-right recipe, with that oh-so-perfect blend of flavors and ingredients to make ‘em know I cared. Over the weekend, I popped out of bed with a mission to bake fluffy, buttery biscuits, to help erase a heavy night of tears and bad dreams, after a week of some sad, personal news. So for me, the kitchen is where I go to repair and find peace. For Jennie, the kitchen is even more: Food. Family. And Life. Lots of life to be exact. A whole spectrum.

    I don’t want to say too much, because I think her video says it all. I hope you enjoy Jennie’s story. I hope it inspires you like it inspires me. Every time I watch it, I’m moved.

    FOR THE FULL POST VISIT MY WEBSITE: foodcurated.com
    Say hi on Twitter: twitter.com/skeeternyc
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    In Jennie's Kitchen: injennieskitchen.com

    Thanks for supporting the stories and food makers on food. curated.! Happy Cooking!

    # vimeo.com/64059890 Uploaded 10.5K Plays / / 10 Comments Watch in Couch Mode
  4. "Seitan isn't a meat replacement, it's a food stuff in its own right."

    Meet Chris Kim and Rebecca Lopez-Howes, the co-owners and seitan specialists behind Monk's Meats, a vegetarian butcher shop - with plans to open a storefront - in Brooklyn, New York. Monk's Meats is on a mission to supply home cooks and local chefs with meatless raw materials made with a foodie in mind, whole foods made with integrity and a passion for flavor. Dissatisfied with the seitan options at grocery stores, Chris and Rebecca started making their own version at home three years ago, getting so good at it that they decided to launch a business. I'm glad they did.

    Watching them make artisan seitan is a fascinating process, both very physical and very tedious. But, according to Chris, "It's fun!"

    On a daily basis, Monk's Meats produces between 100 to 150 pounds of seitan, hand-delivering them to restaurants, customers and a handful of retail shops around the city. I've tried all of their flavors, and each one of them stands out distinctly - enhancing stir-frys, sandwiches, salads, soups, omelettes - you name it - with a great source of protein. Oh, and the texture is unbelievable too. Perfectly chewy. Firm. Succulent. Like they say, it IS meat. I gotta say, it sure does feel like it. Enjoy the piece.

    Thanks so much for watching food. curated.!

    FOR THE FULL POST VISIT MY WEBSITE: foodcurated.com
    Say hi on Twitter: twitter.com/skeeternyc
    Chat with me on Facebook: facebook.com/foodcurated
    Monks Meats: monksmeats.com

    # vimeo.com/63599404 Uploaded 11.8K Plays / / 3 Comments Watch in Couch Mode
  5. "Like everybody else, I have Tabasco getting dusty in my cupboard. For me, it's always been about fresh peppers."

    Meet Sonya Samuel, the founder and owner behind Bacchanal Pepper Sauce, a Brooklyn made, Caribbean-hot, soul-satisfying pepper sauce that recently launched in New York City. Like her hot sauce, Sonya too is a party. She throws around "hey babys" like I throw around smiles, engaging people with a lust-for-life attitude that you're always glad to bump up into, when you do. Now, Sonya LOVES food. And I'm not saying it just to say it. I'm saying it because it's something she'll tell you often - and often with a very vocal opinion. She knows what she likes and doesn't like, and isn't shy about picking dishes apart. I appreciate that about her. She knows and trusts her palate, and I think that's why her hot sauce is SO GOOD. She has standards...very high standards. Sonya wants her pepper sauce to represent what she believes in food: that good food should create memories and moments. It should "transport" you. And, you know what, I'll give it to her. This pepper sauce is like a nice, spicy vacation.

    Enjoy her story!

    For the full post, visit: foodcurated.com

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    # vimeo.com/62604114 Uploaded 5,490 Plays / / 2 Comments Watch in Couch Mode

FOOD. CURATED. - The Best Food Videos

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