On this special edition of Sharp & Hot , Chef Emily Peterson sits in with fellow HRN host Erica Wides for the latest edition of Let's Get Real . So, tune in to this mash-up we call "Sharp and Blunt" for some Foodiness-fueled banter and chat! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
On the season finale of Sharp & Hot , Chef Emily Peterson has a big announcement about the future of the show. Plus, a live in-studio performance by Adama A. Dicko! Adama is from the town of Djibo in Northern Burkina Faso. In his years as a musician, he learned to make traditional African instruments such as ngoni, kora, and djembe. He now lives in Vienna, Austria, and is a cook at an European/African restaurant. In addition, he gives workshops to teach Austrians to make and play ngonis. See...
On this week's episode of Sharp & Hot , Chef Emily is joined by Lindsey Berk and Matthew Orchard of Origins of Food, an organization that runs experiential food tours and service learning programs in Argentina, Peru, Guatemala, Australia, New Zealand & the U.S. By collaborating with and supporting various small food producers and food justice organizations, Origins of Food will promote socially-driven advocacy and effect change through farm and production tours, hands-on workshops, stimu...
This week on Sharp & Hot , Chef Emily is joined by Emelyn Rude, author of the book Tastes Like Chicken: A History of America's Favorite Bird . Emelyn Rude has been a food writer for TIME and Vice , and media manager for some of New York City’s most acclaimed chefs and restaurateurs. She is a contributor to National Geographic ’s "The Plate" and is a National Geographic Young Explorer. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#d...
This week on Sharp & Hot , Chef Emily Peterson is joined in the studio by Chef Leticia Moreinos Schwartz, author of The Brazilian Kitchen and My Rio de Janeiro . Born and raised in Rio de Janeiro, Leticia moved to New York in 1997 and studied Culinary and Pastry Arts at the French Culinary Institute (currently called International Culinary Center). She continued her training cooking at legendary New York restaurants such as Le Cirque 2000, La Grenouille, La Caravelle and Payard Patisserie an...
This week on Sharp & Hot , Chef Emily is joined in the studio by Karima Cammell and Clint Marsh, the authors of The Troll Cookbook: A Taste of Something Different: Simple Foods Any Troll Can Make. The book is filled with creative ways to prepare and share meals using simple, seasonal foods and classic techniques. Food lore breaks down basic ingredients such as grains, beans, root vegetables, and eggs, and shows how to turn them into mouthwatering meals using more than 180 recipes and techniq...
This week on Sharp & Hot , Chef Emily Peterson returns to the host chair to speak with Kurt Beecher Dammeier of Sugar Mountain, a food company which also operates the Beecher's Pure Food Kids Foundation, a non-profit funded by 1% of sales from Beecher's, Bennett's, Pasta & Co, and Maximus / Minimus. Aimed at educating people about the prevalence of food additives and their possible health risks, Pure Food Kids is about giving people the tools they need to make healthy eating choices for ...
This week on Sharp & Hot , Allison Hamlin takes over hosting duties once again, and is joined in the studio by wine consultant Katie Shrout and cocktail and spirits instructor April Wachtel. Tune in for some expert advice on summer entertaining! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .
This week on Sharp & Hot , Heritage Radio alum Allison Hamlin sits in for Chef Emily Peterson to speak with Nikki Dinki, author of Meat on the Side . Nikki is a chef, TV host, cookbook author, blogger, radio host, recipe developer, professional voice over artist and terrace gardener. As the name of her new cookbook implies, she cooks mostly "Meat on the Side," which focuses on veggies, making them unique and the star of the plate. Eggplant “Meatballs” MAKES ABOUT FORTY 1-INCH BALLS 500 | FF ...
This week on Sharp & Hot , host Emily Peterson is joined via phone by Lisa Lynn, founder of LynFit Nutrition. For nearly 30 years, Lisa has devoted her career to personal training, specializing in metabolic weight loss and performance nutrition. She is best known for her 13 years as Martha Stewart's personal trainer who has said, "Lisa is the only trainer that made a difference." Lisa's years of research in metabolic boosting and performance nutrition resulted in the development of her Leane...
In the first half of this Father's Day edition of Sharp & Hot , Chef Emily speaks with Brendan Collins, author of Cooking, Blokes, & Artichokes. After the break, singer Ida Blue and guitarist John Gill deliver a live in-studio performance that will melt your troubles away. GRILLED SKIRT STEAK ANDHORSERADISH SANDWICH Skirt steak is the ideal sandwich cut. It’s cheap, fast, and easy to cook, tender enough that youwon’t put your jaw out trying to bite through it, and it has a rich, intense ...
This week on Sharp & Hot , Chef Emily speaks with Robyn Youkilis, author of Go with Your Gut: The Insider's Guide to Banishing the Bloat with 75 Digestion-Friendly Recipes . Through her health coaching practice, Your Healthiest You, Robyn has helped thousands of women discover the real reasons why they feel like their bodies just aren't listening to them, reconnect with that gut instinct, and learn how to make choices from that place of inner wisdom. In Go With Your Gut , you will get the wh...
This week on Sharp & Hot, Emily Peterson is joined by the one and only Ellie Krieger! Host and executive producer of the Public Television cooking series “Ellie’s Real Good Food,” and well known as the host of Food Network’s hit show “Healthy Appetite,” Ellie Krieger is the leading go-to nutritionist in the media today, helping people find the sweet spot where delicious and healthy meet. She is a New York Times bestselling, James Beard Foundation and IACP award winning author of five cookboo...
This week on Sharp & Hot , Chef Emily is joined in the studio by Judith Walsh and Joanna MacFarland of Art Smart. Art Smart in New York City is a premiere provider of art advisory, gallery tours, and museum guided tours, specializing in The Metropolitan Museum of Art. Art Smart’s latest tour creation, Feast Your Eyes blends the love of food and art on a guided, private tour through The Metropolitan Museum of Art. Feast Your Eyes looks at food in paintings and sculpture throughout history and...
This week on Sharp & Hot , Chef Emily is joined via phone by Chef Whitney Otawka of the Greyfield Inn on Georgia's Cumberland Island. Whitney's entrance into the culinary world began in a French creperie in Oakland, California in 2000. She moved to Athens Georgia in 2005, where she quickly worked her way up to Sous Chef of 5&10 under Chef Hugh Acheson. For part of her tenure, she simultaneously worked as Chef de Partie of Linton Hopkins’ Restaurant Eugene in Atlanta, and also took time o...
This week on Sharp & Hot , Chef Emily Peterson is joined in the studio by Judy Joo, a Korean-American executive chef, restaurateur, and TV chef traveling between the London and Hong Kong locations of her restaurant, Jinjuu . Judy also appears on the Cooking Channel with her show “Korean Food Made Simple” as she explores authentic Korean dishes inspired by her travels, showing just how easy it is to make Korean favorites with a few Korean store cupboard ingredients. Her latest book is also ca...
This week on Sharp & Hot , Chef Emily is joined in the studio by fellow HRN host Cathy Erway, who recently moderated the "Food in Fiction" panel at the Food Book Fair . Tune in to hear them discuss the current state of food media, including getting credit for recipe writing, "selling out" to become an Instagram star, and more. Plus, Emily's brother Joe brings his perspective as a fiction writer. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.co...
On this week's season premiere of Sharp & Hot , Chef Emily Peterson speaks with Janet Ranganathan, the Vice President for Science and Research at the World Resources Institute, an action-oriented global research organization that works in more than 50 countries, with offices in the United States, China, India, Brazil, Indonesia, and Europe. She is also an architect and co-author of the current World Resources Report, Creating a Sustainable Food Future . Tune in to hear them discuss how shift...
In the first half of this week's episode of Sharp & Hot , Chef Emily is joined in the studio by fellow Heritage Radio host Jimmy Carbone and Hell's Kitchen Hot Sauce owner Ron Menin to chat about the upcoming NYC Hot Sauce Expo on April 23rd and 24th, and to sample a variety of hot sauces live on the air. After the break, singer Ida Blue delivers a live in-studio performance that is not to be missed! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art...
On this week's episode of Sharp & Hot , Chef Emily is joined in the studio by Emy Kane of Mobile Kitchen Classroom . Mobile Kitchen Classroom is a high school program that empowers the next generation of Food Citizens – individuals that understand that their food choices have a meaningful impact and are empowered to advocate for change. Mobile Kitchen Classroom engages students by making connections between food and issues that they care about – culture, the environment, and power. Mobile Ki...
On this week's episode of Sharp & Hot , Chef Emily is joined in the studio by Heritage Radio Network's own Allison Hamlin, who just returned from a retreat in Colombia. Tune in to hear them discuss getting away, letting down your guard, and being ok with it. After the break, they answer a listener question about which kind of salts to use, and when. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
On this week's episode of Sharp & Hot , Emily welcomes chef, television personality, food writer, and restauranteur Clodagh McKenna to the studio. Clodagh is the author of five best-selling cookbooks, including Clodagh’s Irish Kitchen and Homemade . She made her U.S. television debut with her hit TV series Clodagh's Irish Food Trails , is a regular on the Rachael Ray Show , and has cooked on NBC’s Today Show , The Nate Berkus Show , The Late Late Show , Esquire TV and many more. Guinness Cak...
On this week's episode of Sharp & Hot, Chef Emily Peterson is joined in the studio by Heritage Radio's own Jack Inslee and Allison Hamlin to debrief after their recent trip to the Charleston Wine + Food Festival (spoiler alert: clam chowder poutine). After the break, they share some personal experiences with willpower and cravings. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
On this week's episode of Sharp & Hot , Chef Emily Peterson is joined in the studio by Peter Hoffman & Mike Laarhoven of Back Forty West. This Sunday, March 6th, Back Forty West is hosting its annual Cassoulet Festival, featuring five chefs, five takes on pork and beans at their best, plenty of rustic red wines, winter greens, and a citrus sorbet to keep everyone’s palates refreshed. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privac...
On this week’s episode of Sharp & Hot , Chef Emily Peterson welcomes guest Liz Carlisle, author of Lentil Underground . The book tells the story of David Oien, who leads a thriving movement of organic farmers working with heirloom seeds and biologically diverse, sustainable farm systems, in defiance of corporate agribusiness. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
This week on a new episode of Sharp & Hot , host Chef Emily Peterson chats with the founder of Victory Garden's goat milk ice cream, Sophia Brittan. She is also joined by the band Evening Hymns, straight out of the great north, as they play some real "evening hymns." See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Jennifer Leuzzi, Host of ** Tech Bites , ** joins Emily Peterson for an in-depth conversation on passion. They answer an incredibly powerful and personal listener letter and tackle issues from career advice to fast food nostalgia. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
On a jam-packed episode of _ Sharp & Hot _ Emily Peterson is first joined by the legendary Sam Sifton, national editor of The New York Times, that newspaper’s former restaurant critic, and a food columnist for the Sunday Times Magazine. Later in the show, Ida Blue & Binky Griptite perform some live songs in anticipation of their upcoming gig at The Bitter End. “Let’s be straight. The New York Times has made a serious commitment to food journalism as a service to its readers and users and...
Find out about the Brooklyn Bread Lab on this week’s episode of _ Sharp & Hot _. Emily Peterson is joined by team behind The Brooklyn Bread Lab, a pop-up test kitchen devoted to the final food frontier: grain. Bread’s gotten a bad rap, and they want to change that. So they’re making breads, pastas, and pizza the old-fashioned way in the heart of Bushwick. Everything they make is 100% from scratch, made with responsibly sourced whole grains and nutrient-rich flour that’s milled to order, in-h...
What do the music industry and ramen have in common? Tune in to this week’s episode of _ Sharp & Hot _ as Chef Emily welcomes Sarah Gavigan to the studio talking how she went from licensing music in LA to cooking in Nashville for a living. Sharing how eating ramen had always brought so much joy, paired with the subsequent lack of ramen in the Nashville area, Sarah decided to dedicate herself to learning the craft of making traditional ramen. After testing recipes with friends, she started do...
