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Colman Andrews

6 Podcast Episodes

Latest 21 May 2022 | Updated Daily

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Irish Butter: Colman Andrews & Kerrygold

Ingredient Insiders: Where Chefs Talk

Everything is better with butter, but is there a butter that stands out above the rest? Answer: Irish Butter. Irish butter is silky, creamy and just the right balance of salty and sweet with a distinct yellow hue from primarily grass-fed cows. Award-winning food writer and editor Colman Andrews, author of “The Country Cooking of Ireland,” shares his wisdom about how the geography of Ireland makes Irish butter so special and why its softer and more spreadable than other butters. Kerrygold is a beloved brand of Irish butter that is recognizable in any dairy aisle of a grocery market with its defined gold and silver packaging. Kerrygold’s Jeanne Kelly explains how Kerrygold has made butter a valuable commodity from Ireland. Follow @colmanandrews @kerrygoldusa @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueenThe Country Cooking of Ireland by Colman Andrews: https://amzn.to/3vQlOVf In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com

27mins

9 Mar 2022

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World Renowned Food/Wine Critic; Founder Of Saveur, Meet Colman Andrews

Wine Talks - the Wine Education Podcast with Paul K

I was told by winemaker Bruce Neyers that I was to venture into food and wine writers, Colman Andrews was a must have on the show. As a writer in the entertainment sector, he was nominated for an Grammy...but food and wine was where he wanted to be and wrote for Bon Appetit, Food and Wine and Travel and Leisure. We had a blast on the podcast and am already scheduling the next.

1hr 7mins

13 Jul 2021

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Episode 97: Colman Andrews

Chef's Story

Colman Andrews is an American writer and editor and authority on food and wine. In culinary circles, he is best known for his association with Saveur magazine, which he founded with Dorothy Kalins, Michael Grossman, and Christopher Hirsheimer in 1994 and where he served as editor-in-chief from 2001 until 2006. After resigning from the magazine in 2006, he became the restaurant columnist for Gourmet. In 2010, he helped launch a food and drink website, The Daily Meal, and serves as its editorial director. He is considered one of the world’s foremost experts on Spanish cuisine, particularly that of the Catalonia region, and toady he sat down for a conversation with host Dorothy Cann Hamilton for a conversation about the brown derby, his parents influence in his life, and his journey as a food writer. This program was sponsored by Heritage Foods USA. “I was an english major, and then in fact a radio major…I didn’t spend much time studying.” [13:00] “Theoretically if you have any interest in food or drink at any angle it should be the first place you look every morning [The Daily Meal].” [20:00] “I hate writing. It’s terrible. It’s an awful way to make a living. It’s mentally and psychically hard. I don’t like writing – I just feel compelled to do it.” [33:00] — Colman Andrews on Chef’s Story

47mins

27 May 2015

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PW Radio 66: Colman Andrews

PW Insider

Culinary columnist Colman Andrews discusses his new memoir, "My Usual Table: A Life in Restaurants." And PW Deputy Reviews Editor Gabe Habash gives a rundown of this year’s Pulitzer winners.

40mins

18 Apr 2014

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Episode 17: Colman Andrews

Evolutionaries

Colman Andrews is a preeminent American food writer that changed the way gastronomy is covered in media today. Along with Dorothy Kalins he founded Savuer Magazine. Working for Ruth Riechel, he was a contributing editor for Gourmet Magazine. In 2010, he launched his own food and drink website, The Daily Meal. He is considered one of the world’s foremost experts on Spanish cuisine, particularly that of the Catalonia region. Colman Andrews has seen trends come and go, collaborated with the biggest names in the industry and remains one of the most important figures in food writing today.

21mins

23 Nov 2013

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Colman Andrews

The Restaurant Guys

Mark and Francis discuss tipping. Their guest is Colman Andrews. He was the cofounder and a former editor in chief of Saveur, and is the author of four acclaimed cookbooks, including Catalan Cuisine, which introduced the now-trendy cooking of ...

40mins

3 Feb 2011