1. Making Quality Count: Anita's Creamline Coconut Yogurt

    07:32

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    "Most dairy-free yogurts aren't white. But, they should be. I didn't want to put anything fake in the food I was making." Meet Anita Shepherd, the inventor and founder of Anita's Creamline Coconut Yogurt, a small-batch, dairy free yogurt business based in Brooklyn, NY. Of all the makers I've worked with, no one has been more outspoken about the lengths they go to keep their secret recipe on lockdown (a recipe she even keeps from her husband) than Anita. It may seem crazy, and a bit overboard, but if you watch her story, you'll understand. It took her YEARS to develop the consistency, the texture, the perfect flavor of her yogurt. Even when everyone told her to give up, she persisted. She kept testing and testing (and testing and testing and testing...) until, she became an expert herself. In my experience of dairy-free yogurts, I have seen and tasted nothing like it. It is of the highest quality. Pure ingredients, nothing fake. With a creamline, so thick, so beautifully white, it makes you doubt it's not dairy. I start to think that we should all go a little crazy sometimes. Why fighting for what we want, leads to impossible things. That's the greatness of invention. And I admire Anita. A lot. I hope you give it a try. Thanks for watching food. curated.! Happy eating!

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    • Not Just For Decoration: Good Water Farms Microgreens

      07:47

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      Meet Brendan Davison, the founder and grower at Good Water Farms, a certified organic microgreens farm located in East Hampton, Long Island. Before we get started, I took away a couple of important lessons while filming this story: 1) just because you used to grow "medicinal herbs" (wink, wink) in California doesn't mean you can't apply that experience to agriculture, and 2) I never really knew how intense broccoli, celery or a carrot could REALLY taste until I tried them as microgreens. You think you're ready for it, but you're not. Pop these little suckers in your mouth and your taste buds explode. They are so concentrated. Just imagine the array of possibilities for new recipes, new dishes. You get it. It's a pretty great feeling from something so small! Just to be clear, Brendan is a "grower" not a farmer. There's a difference, he tells me. Farmers tend to the land. He tends to soil. On trays. Plus, he needs to make the distinction since the local farmers don't really take him seriously. To them, what he grows is a trend. A passing fad. And Brendan, well, he's out to prove them wrong. He believes microgreens are the future of food. Come see why... To taste Good Water Farms microgreens, you can visit a number of restaurants in New York City & The Hamptons that serve his products. Or you can order them right to your door from GoodEggsNYC. I'm a huge fan of this local artisan/farm focused food delivery service. They make eating well very convenient. And I'm collaborating with them to bring you stories from a few of our favorite food makers. More to come. Thanks so much for watching food. curated.! Peace, Love & Microgreens!

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      • The 'Jiro Dreams of Sushi' of Bread & Butter: Razza Pizza Artiginale

        08:21

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        "I aspire to be a sushi master of the bread & butter world. The 'Jiro Dreams of Sushi' of bread and butter." Meet Dan Richer, the James Beard Rising Star chef semi-finalist and owner of Razza Pizza Artiginale in Jersey City, NJ. I remember his laugh the most. There's a quality, a character to it, as if he knows he's laughing at his own joke, poking fun at his own self-awareness. I find it charming, that Dan admits to being crazy. Crazy about ingredients. Crazy about sourcing. Crazy about everything that passes in and out of his kitchen. He is picky and meticulous to say the least. When he starts a new food project, he has to master it. "It's part of being a craftsman," he tells me. Part of his fight against mediocrity. To him, mediocrity serves no one. And maybe that's the mark of a true artisan, someone willing to go those extra lengths. To move towards perfection. Here at Razza's this design is in everything, especially in the bread & butter. Blink...and you'll miss the dish on Razza's menu. Miss it, and I'll feel truly sorry for you. It's special. Really special. Even now, I can remember spreading the soft, salted butter over the oven-warmed bread. An act of salivation! Every bite is pillowy, the butter uniquely grassy, tangy. The crust alive and darkly caramel. The slippery coat on your lips, triggers a need for more bread, more butter. You marvel that something so simple, so overlooked, could be so satisfying. To me, it's the most memorable dish on Dan's small menu, which says a lot coming from a restaurant with pizza in its name. And that's ok with Dan. While learning to make a better pizza, he got sucked into the rabbit hole of fermentation. Now, as you'll see, it's become his specialty. The bread & butter is Dan's greatest achievement, showcasing everything about food that's important to him. Enjoy his story. Thanks so much for supporting food. curated.! Happy eating!

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        • A Dressing That Makes You Wanna Eat Your Vegetables: MOMO Dressing

          06:43

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          "Processing and preservatives kill flavor. We restore the flavor with fresh vegetables." Meet Masaki & Yukimi Momose, the husband and wife team behind MOMO Dressing, a small-batch, Japanese dressing company based in New York City. MOMO Dressing isn't big, but it should be. I've never had a dressing that altered the way I eat. Usually, a bottle of dressing takes me a month or two to finish. MOMO's roasted sesame dressing takes me a few days. Or less. I find myself buying more salad ingredients just to eat more dressing. I now crave salads at every meal. I know it might sound crazy, but is that really a bad thing? When I explain this to the Momoses, they laugh. Apparently, this is something they hear all the time from customers - especially moms who claim MOMO Dressing is their secret to getting their kids to eat more vegetables. So, it's kid tested. Adult approved. And there's a reason for it. It has something to do with the freshness. Their particular flair for Japanese ingredients. The creaminess. The perfect balance of salty & sweet. It's fantastic. Just like them. I hope you enjoy their story. Thanks so much for watching food. curated.! Happy Eating!

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          • Attention Please, This is Not a Tea Party: The Mandarin's Tea Room

            11:23

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            “To get people in here, there is a process, unfortunately. There’s a questionnaire to even get invited, and we will trick people, sometimes, just for fun.” Meet Timothy Hsu, the founder and tea connoisseur behind The Mandarin’s Tea Room, an underground tea-speakeasy lost in the heart of SoHo. The first time I met Timothy, he got me tea drunk. Sip after sip, I could sense my serious mood slowly vanish. I left giddy. My steps, lighter. My mind, brighter. Timothy was pleased. I never heard of being “tea drunk” before. Never knew it was even a possibility for tea to have that effect on you. And that’s the whole purpose of The Mandarin’s Tea Room: to share the true story of tea. Which, of course, isn’t chai tea or jasmine tea. He’s talking about the real tea leaves, predominately from tea trees in China: camellia sinensis. According to Timothy, tea appreciation has been lost. Industrialization of the tea industry has made the culture of tea too immediate. Drinkers take less time. Timothy believes this cuts the true essence of tea, as a tool to engage your being, or well-being, so to say. Right now, Tim claims there are over 4,000 varietals of tea, each able to deliver different effects on your body (a number that, frankly, blew my mind – I had no idea!). At The Mandarin’s Tea Room, some of the world’s best teas are available to taste. So come. Get comfortable. Take a moment. Slow down. And let Tim enlighten you over a few cups of tea. Thanks for watching food. curated.! Happy slurping!

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            • The Crispiest Skin: Rico's Lechon, Cebu/Philippines

              05:44

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              Ask anyone in the Philippines where to find the best, tastiest lechon and they'll send you to Cebu. Cebu is beloved to many Filipinos as the Lechon Capital of The Philippines. So, it was only a matter of time before I made a pilgrimage there. During a recent visit to my family's home country, I asked my food-loving uncle to take me to see who he believes is the best lechon maker in Cebu. He took me to Rico's Lechon. Rico's is a legend. Or so they say. He started his lechon business, after money started running low in cock-fighting. On his own, without any experience, he bought a pig, and then another, eventually perfecting the crispy lechon recipe that makes him famous today. And if gold chains are any indication of how well a man is doing, then Rico is killing it. In Cebu, you can get Rico's lechon - regular or spicy - from his restaurant or WHOLE via special order. Believe it or not, they ship their whole lechon around the country, even to Hong Kong and Korea. It's that good. If you want to know how I feel about it, just listen in... Thanks for watching food. curated.! Happy eating!

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              • Dock to Dish: A Full Circle of Awesome

                09:23

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                "It's a win, win, win, win, win." Meet Sean Barrett, the co-founder of Dock to Dish, the first community supported fishery in Long Island, New York. A few years ago, during a trip to San Sebastian, Spain, Sean noticed a very different practice occurring among local fishermen. They were selling their day's catch directly to restaurants that lined the harbor. Diners were experiencing the freshest fish, straight from the sea to the table. This inspired Sean's idea of Dock to Dish, a revival of an old way of life, where customers buy their fish directly from the source. In today's model, the chain of custody isn't as direct as you might think. Sometimes a single piece of fish can pass through a surprising number of supply chains, even reaching other countries before it arrives in a customer's hands. Sean's idea is to eliminate the number of hands that touch a piece of fish to preserve its quality and freshness. To give people what he believes they've been missing: a fisherman's fish. A fish so fresh, members prefer to eat it raw, no matter the variety, because each fish is guaranteed to be less than 24-hours to your table. Enjoy his story. Dock to Dish is always growing, and is currently making plans to accommodate new members. To find out more, click here. Recently, Sean launched a new restaurant supported fishery program in New York, with the help of Blue Hill, Le Bernardin, Telepan, The Spotted Pig, Breslin and Nick & Toni's. Find out why "New York's largest fishing port is undergoing a return to awesome." Thanks for watching food. curated.! Happy Eating!

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                • La Vara Churros: The Standard Which to Measure Every Churro

                  04:35

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                  "The window of opportunity to eat a freshly fried churro is actually very short." Meet Alex Raij, the co-chef and co-owner of La Vara, a bright and beautiful Spanish restaurant in Cobble Hill, Brooklyn. To me, Alex is a Saint. A Churro Saint. She saved me. She single-handedly absolved all the sins of New York City churro makers by creating, in my opinion, the Holy Grail of Churros. Just one bite will transform even the strongest skeptic into a believer. Trust me, from street food vendors to Zagat-rated restaurants, my crusade for the perfect churro has spanned years. I've chewed on cinammon-starved cardboard logs. I've suffered sponges full of dirty oil. I've sat alone, hungry and hopeful, awaiting the arrival of someone's "favorite churro" only to be left disappointed, dejected and exhausted, with nothing to show except cinnamon & sugar in the deep lines of my hands. So come you tired churro masses, come cake your weary lips with sugary heaven. Your search is finally over. La Vara's churros are ONLY available on weekends on the brunch menu. I know it's been awhile, but I have lots of stories in store for the new year. Thanks for watching food. curated. Happy eating!

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                  • Regal Vegan: Fooling Jewish Grandmothers w/Faux Gras

                    13:01

                    from SkeeterNYC / Added

                    5,653 Plays / / 8 Comments

                    "I wanted to make something bigger. Something better. Where the whole is greater than the sum of its parts." Meet Ella Nemova, the Founder and Chief Faux Gras-preneur of The Regal Vegan, an artisan food company in Brooklyn focused on decadent vegan treats. Ella is a force to be reckoned with. Spend just a few hours with her and you immediately get swept up into her whirlwind of ideas and epiphanies about vegan food. Her opinions are fiery, and her suggestions eye-opening. All stemming from a mini-diet experiment that changed the way she ate forever. Before I knew it, I found myself picking apart my own diet, wondering why I didn't talk about "feeling amazing" or "feeling energized" as often as she did. This is what I love about exposing myself to passionate individuals, the belief in what they do is so strong, you feel this pull become part of it. Like osmosis. And just being around Ella, I started to feel good already. Try it yourself sometime! As Ella explained to me, "decadent and vegan are not usually used in the same sentence." She wants to change that. Starting with her Faux Gras and Basilicotta vegan spreads, she wants to help satisfy our cravings for meat and dairy with alternatives that actually tasted rich - introduce food items that wouldn't make you second guess a meat replacement. Enjoy her story! I hope it convinces you, not to stop eating meat entirely, but to peer into the food landscape and see what you're missing. I've never had cardoons. Now I'd like to know what they taste like. Thanks Ella. Thanks for sharing the exciting possibilities of a vegan diet. The plant world awaits us all. Thanks so much for watching food. curated.! Have fun eating your vegetables! ///// SAY HELLO TO US ONLINE: Website: http://www.foodcurated.com Twitter: http://www.twitter.com/skeeternyc Facebook: http://www.facebook.com/foodcurated Instagram: http://www.instagram.com/skeeternyc

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                    • NYC Vendy Awards Finalist, King Souvlaki of Astoria: You Don't Burn, You Don't Learn

                      07:03

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                      "Astoria likes its kings." Meet Lampros & Kostas Tsampas, the family behind King Souvlaki of Astoria, a Greek-street food truck based in Astoria, Queens. "Grilling fast and grilling good" is the name of the game at this meat-on-a-stick street food stop. Here, it's all about family. This is their story. The NYC Vendy Awards, celebrating the best of New York’s mobile food community, will be held Saturday, September 7th, 2013 at Industry City in Brooklyn, NY. I hope you can make it! Tickets for the event can be purchased at Eventbrite here. Thanks for watching food. curated.! Happy Eating!

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