Comedian, writer Mike Glazer (HBO, Food Network, Funny or Die, BuzzFeed, FOX, truTV, FUSE, High Times, Fullscreen, The Chive, CBS, UCB Theatre, and Second City Chicago ) won third place on America’s Worst Cooks in 2014 but has since graduated a culinary program and been able to work on sets like The F Word with Gordon Ramsey and co-hosts a food podcast called Weed and Grub. He has been following his love of food with increased food related appearances, leading to many types of opportunities. So, he seemed like a great person to bring along to Macy’s to interview Macy’s Culinary Council Chefs Anthony Lamas of Seviche fame and James Beard Award Winning Crumb on Parchment’s Michelle Bernstein, also known for her many television appearances.
Here, find the audio interview between Glazer and Chef Bernstein, who later gave a demonstration and tasting of her Sweet Lemon Tea Brined Fried Chicken and gravy, Braised Greens and Rose Kissed Cupcakes to just over 100 eager audience members on the third floor in the home department of Macy’s at Oxmoor Mall. (See recipes below.) Attendee seats each had a free kitchen whisk, a pack of wet wipes, recipe cards and a bottled water upon arrival. Bernstein is also the author of “Cuisine a Latina” and Host of Check Please South Florida (WPBT2) and Host of Soflo Taste (Channel 10).
Read More to listen to the audio interview and to eat up her lovely recipes.
Continue reading (Audio Interviews, Recipes) Celebrity Chef Michelle Bernstein Talks with Comedian, Foodie Mike Glazer
It’s Christmas time, and the Louisville food scene has a wealth of amazing recipes you can gift your loved ones. Here are just a few Louisville, Kentucky authored cookbooks available for the foodie in your life, including one for the young chefs.
Continue reading Louisville Cookbooks for Christmas
A whole ham is a challenge, but here are some ways to appreciate Kentucky ham’s rich flavors without investing a lot of time and money.
Everyone should go to a real Derby party blow-out at least once. The kind of party where the women wear cute sundresses and big hats and the men sport bow ties; where the julep cups are sterling silver; where the buffet table has crustless Benedictine sandwiches, piles of cold asparagus and a huge country ham in a place of honor. It is a hoot to tell people you were at such a party, often less of a hoot to go to one, and definitely a pain in the butt to put on such an affair … especially when it comes to that country ham. Continue reading Cooking with Ron: Un-fussy Country Ham
On the first Saturday in May, Derby season is celebrated in Kentucky and throughout the region. As we hope for another Triple Crown winner, people begin the festivities weeks before the Derby, party hard during the Derby and continue the party well after the Derby. Continue reading Easy Entertaining: Downtown Triple Crown
If I had known when I was in college that “food historian” was a possible profession, my career path might have been different. Alas, I am constrained merely to be an eager audience for the findings of food historians such as Richard Wrangham, whose interesting and persuasive book “Catching Fire: How Cooking Made Us Human” not only presents a strong case for the role of cooked food in human evolution, but also puts the kibosh on contemporary raw-food faddists’ goofy assertion that cooking destroys enzymes in food, and that therefore eating raw food is much more nutritious than eating food that is cooked.
Wrangham considers a lot of fascinating issues, such as the amount of time great apes spend masticating their raw food, and the comparative sizes of the intestinal tracts and brains in apes and humans, to make the case that raw food simply cannot supply sufficient nutrition to satisfy the energy requirements of the human brain. The discovery of cooking by early hominids created more easily digested nutrition, which allowed shorter, less-energy-consuming guts and larger, energy-intensive brains to evolve. Continue reading Cooking with Tomatoes