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Episode 190: Jody Williams of Buvette: On todays episode of THE FOOD SEEN, Jody Williams has single-handedly revived a fading bistro culture with her West Village outpost of Buvette. But how did an American open a French gastrotheque and wine bar in NYC, only to be courted by the French and ex

Episode 190: Jody Williams of Buvette: On todays episode of THE FOOD SEEN, Jody Williams has single-handedly revived a fading bistro culture with her West Village outpost of Buvette. But how did an American open a French gastrotheque and wine bar in NYC, only to be courted by the French and ex

A partire dalThe Food Seen


Episode 190: Jody Williams of Buvette: On todays episode of THE FOOD SEEN, Jody Williams has single-handedly revived a fading bistro culture with her West Village outpost of Buvette. But how did an American open a French gastrotheque and wine bar in NYC, only to be courted by the French and ex

A partire dalThe Food Seen

valutazioni:
Lunghezza:
35 minuti
Pubblicato:
May 20, 2014
Formato:
Episodio podcast

Descrizione

On todays episode of THE FOOD SEEN, Jody Williams has single-handedly revived a fading bistro culture with her West Village outpost of Buvette. But how did an American open a French gastrotheque and wine bar in NYC, only to be courted by the French and export said concept back to Paris, after years of cooking in small Italian restaurants? In her new cookbook, Buvette: The Pleasure of Good Food, Jody best explains her passion for sharing great meals, staying open all day, and making the very best versions of the classics (e.g. croque monsieur, duck confit, and a tart tatin which always sits at the end of the bar like an invitation to sit down). This is one of the ages. Todays program was brought to you by Tekserve 10-15 years ago - mozzarella was exotic on certain tables. Weve certainly made some advances where now we have all these ingredients at our fingertips. [08:00] We have one rule - do what you love. Its that drive that keeps it really fresh. I love classics but its meant to be fun - thats why you find lots of highs and lows on the menus. [25:00] --Jody Williams on The Food Seen
Pubblicato:
May 20, 2014
Formato:
Episodio podcast