On the radio: Table Talk chat about Pickles & Tomatoes
Wednesday, September 14, 2011 at 8:52PM
Brook Hurst Stephens in Cedarbrook Lodge, Chef in the Hat, Copperleaf Restaurant & Bar, Jamie Peha, Love & Knishes, Mark Bodinet, Peha Promotions, Pickle Debate, Roy Breiman, Table Talk Radio, Thierrt Rautureau, TomatoFare

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Some of you know I was on the radio this morning. I had a wonderful time chatting with  Jamie Peha of Peha Promotions, and her co-host, well-known restauranteur "Chef in the HatThierry Rautureau about all things pickled.

Included on the show that day, to talk about TomatoFare2011, were Roy Breiman, Culinary Director of the much-acclaimed Copperleaf Restaurant & Bar, which is located within the gorgeous 18 acre Cedarbrook Lodge, and Mark Bodinet, the Executive Chef of CopperLeaf Restaurant & Bar.

We learned a lot from each other, laughed a lot (sometimes at each other) and I think you might enjoy listening to it too.

Here's the audio portion from today's Table Talk radio show.

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Right after the radio show, we had another fun conversation in the hallway about a jar of home-made fermented "sour" pickles Jamie brought with her this morning. The conversation was caught on Jamie's iPhone.

In this short video, Jamie Peha interviews (cross-examines?) me about whether or not her first batch of home-made pickles, made from her family's 50-year-old recipe, are safe to eat! 

For more information about fermenting* cucumbers to make pickles check out my blog post from one year ago, entitled "NYC-style Sour Dill Pickles...the fermentation is finished!"


*No vinegar is used in the fermentation process.

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