Zaatar. Sumac. Laban. Intrigued? Tune in as Briana Kurtz is in studio with Ziyad Hermez, taking Native listeners through his journey as a Lebanese-New Yorker spreading the manousheh revolution throughout the Big Apple since opening his pop-up bakery, Manousheh NYC. Now with a brick and mortar space in Greenwich Village, Ziyad shares that he was so inspired to realize his space due to the lack of authentic Lebanese food in the city.  Between the traditional Lebanese flatbreads – savory and sweet – all baking is done fresh in their oven and most ingredients hail from Lebanon. Talking his personal favorites and a touch of what’s going on in Lebanon right now, this is a show not to be missed.    “[Lebanese cuisine] is aromatic. They tend to use a lot in dessert rose waters and orange blossom water and things like that. In the actual dishes they use a lot of sumac, zaatar, one of my favorite things, laban, it’s a strained yogurt.” [18:15] –Ziyad Hermez on Native 

<p>Zaatar. Sumac. Laban. Intrigued? Tune in as Briana Kurtz is in studio with Ziyad Hermez, taking <em><strong>Native</strong></em> listeners through his journey as a Lebanese-New Yorker spreading the manousheh revolution throughout the Big Apple since opening his pop-up bakery, Manousheh NYC. Now with a brick and mortar space in Greenwich Village, Ziyad shares that he was so inspired to realize his space due to the lack of authentic Lebanese food in the city.  Between the traditional Lebanese flatbreads – savory and sweet – all baking is done fresh in their oven and most ingredients hail from Lebanon. Talking his personal favorites and a touch of what’s going on in Lebanon right now, this is a show not to be missed.<a href="https://s3.amazonaws.com/hrnwp/wp-content/uploads/2015/12/ziyad.jpg" rel="nofollow" target="_blank"><br/> </a></p> <blockquote> <h4></h4> <h4>“[Lebanese cuisine] is aromatic. They tend to use a lot in dessert rose waters and orange blossom water and things like that. In the actual dishes they use a lot of sumac, zaatar, one of my favorite things, laban, it’s a strained yogurt.” [18:15]</h4> <h4>–Ziyad Hermez on Native</h4> </blockquote>

Episode 39: A Taste of Beirut

Kim Kushner

This week on Native, host Briana Kurtz is on the line with Kim Kushner, author of The New Kosher: Simple Recipes to Savor &amp; Share.  Kim comes from a huge family – her Moroccan-born mother was raised in Israel, along with eight siblings. Spending childhood summers in Israel with her extended family, Kim learned to cook by eating, and by participating in family feasts. Hands-on experience with fresh and international ingredients gave Kim an edge when she began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program.  In her newest book, kosher cooking has been redefined for the modern family. The New Kosher is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. Emphasizing fast, easy, and delicious dishes for everyday as well as special occasions, this is your comprehensive guide to kosher cooking. Tune in as Briana and Kim navigate highlights of the book and talk about how this cuisine is evolving.    “Just because you’re kosher doesn’t mean you have to think of yourself as completely restricted. You can still cook seasonally, beautifully, and fresh using kosher ingredients.” [4:00] –Kim Kushner on Native 

<p>This week on <b>Native</b>, host Briana Kurtz is on the line with <a href="http://kimkushner.com" rel="nofollow" target="_blank">Kim Kushner</a>, author of The New Kosher: Simple Recipes to Savor &amp; Share.  Kim comes from a huge family – her Moroccan-born mother was raised in Israel, along with eight siblings. Spending childhood summers in Israel with her extended family, Kim learned to cook by eating, and by participating in family feasts. Hands-on experience with fresh and international ingredients gave Kim an edge when she began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program.  In her newest book, kosher cooking has been redefined for the modern family. The New Kosher is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. Emphasizing fast, easy, and delicious dishes for everyday as well as special occasions, this is your comprehensive guide to kosher cooking. Tune in as Briana and Kim navigate highlights of the book and talk about how this cuisine is evolving.<a href="https://heritageradionetwork.org/wp-content/uploads/2015/11/newkosher_large.jpg" rel="nofollow" target="_blank"><br/> </a></p> <blockquote> <h4></h4> <h4>“Just because you’re kosher doesn’t mean you have to think of yourself as completely restricted. You can still cook seasonally, beautifully, and fresh using kosher ingredients.” [4:00]</h4> <h4>–Kim Kushner on Native</h4> </blockquote>

Episode 38: New Kosher with Kim Kushner

When it comes to exploring a city’s authentic dining scene, while the stomach should ideally serve as the best compass, the truth of the matter is that it’s hard to find your way without good local advice. That’s where Culinary Backstreets‘ Ansel Mullins comes in.  This week, Native host Briana Kurtz is sitting down with Ansel Mullins, contributor and co-author of Istanbul Eats, for a chat on all things the hungry traveler needs to know while in Turkey. 

<p>When it comes to exploring a city’s authentic dining scene, while the stomach should ideally serve as the best compass, the truth of the matter is that it’s hard to find your way without good local advice. That’s where <a href="http://www.culinarybackstreets.com/" rel="nofollow" target="_blank">Culinary Backstreets</a>‘ Ansel Mullins comes in.  This week, <em><strong>Native</strong></em> host Briana Kurtz is sitting down with Ansel Mullins, contributor and co-author of <a href="http://istanbuleats.com/" rel="nofollow" target="_blank">Istanbul Eats</a>, for a chat on all things the hungry traveler needs to know while in Turkey.<a href="https://heritageradionetwork.org/wp-content/uploads/2015/11/Screen-Shot-2015-11-12-at-11.42.04-AM.png" rel="nofollow" target="_blank"><br/> </a></p>

Episode 37: Food Travel in Turkey with Culinary Backstreets

Tune in for a brand new episode of Native as host Briana Kurtz is on the line with Sean O’Connell, discussing details surrounding the Hangout Oyster Cook-Off &amp; Craft Beer Weekend.  Held in Gulf Shores, Alabama over November 6th and 7th, these are two days not to be missed!

<p>Tune in for a brand new episode of <strong><em>Native</em></strong> as host Briana Kurtz is on the line with Sean O’Connell, discussing details surrounding the Hangout Oyster Cook-Off &amp; Craft Beer Weekend.  Held in Gulf Shores, Alabama over November 6th and 7th, these are two days not to be missed!</p>

Episode 36: Oysters in America

Shane Mitchell, Contributing Editor at Saveur Magazine is on the line with Briana Kurtz this week as she chats the next great food city: Santiago, Chile.  Native listeners get the insider scoop on what sets Santiago a part from many destinations, including a vibrant up and coming restaurant scene that reflects the personality of its people.  With a booming economy and wide expanse of climates to choose from, Shane highlights her latest experience in this exciting country.    “I think food culture enhances any kind of travel.” [11:00] “Food is one of the most powerful ways of having a conversation with people.” [21:30] –Shane Mitchell on Native 

<p>Shane Mitchell, Contributing Editor at Saveur Magazine is on the line with Briana Kurtz this week as she chats the <a href="http://www.saveur.com/best-restaurants-santiago-chile" rel="nofollow" target="_blank">next great food city: Santiago, Chile</a>.  <em><strong>Native</strong></em> listeners get the insider scoop on what sets Santiago a part from many destinations, including a vibrant up and coming restaurant scene that reflects the personality of its people.  With a booming economy and wide expanse of climates to choose from, Shane highlights her latest experience in this exciting country.<a href="https://heritageradionetwork.org/wp-content/uploads/2015/10/Santiago_en_invierno.jpg" rel="nofollow" target="_blank"><br/> </a></p> <blockquote> <h4></h4> <h4>“I think food culture enhances any kind of travel.” [11:00]</h4> <h4>“Food is one of the most powerful ways of having a conversation with people.” [21:30]</h4> <h4>–Shane Mitchell on Native</h4> </blockquote>

Episode 35: Saveur’s Next Great Food City: Santiago, Chile

This week on Native, host Briana Kurtz is taking listeners to Puerto Rico with Assistant Professor Melissa Fuster from Brooklyn College as a guide!  Kicking off conversation, Melissa shares an overview of what traditional island fare is like, including the importance of pork, dishes and drinks specific to Puerto Rico, the influx of fast food restaurants, and thoughts on nutrition issues concerning obesity and lacking physical activity.  After the break, Briana and Melissa unpack the debt crisis occurring in Puerto Rico by first explaining how Puerto Rico fits within the United States’ government.  Tune in for an informative show!    “If you have a meal without meat, in Puerto Rico, it’s not considered a meal.” [3:40] “I think mofongo can be one of those things that you can use to distinguish Puerto Rican cuisine from others.” [8:00] “We do have a high rate of obesity. If it’s not as high as the U.S. it’s almost there.” [13:00] –Melissa Fuster on Native 

<p>This week on <em><strong>Native</strong></em>, host Briana Kurtz is taking listeners to Puerto Rico with Assistant Professor Melissa Fuster from Brooklyn College as a guide!  Kicking off conversation, Melissa shares an overview of what traditional island fare is like, including the importance of pork, dishes and drinks specific to Puerto Rico, the influx of fast food restaurants, and thoughts on nutrition issues concerning obesity and lacking physical activity.  After the break, Briana and Melissa unpack the debt crisis occurring in Puerto Rico by first explaining how Puerto Rico fits within the United States’ government.  Tune in for an informative show!<a href="https://heritageradionetwork.org/wp-content/uploads/2015/10/Puerto_Rico_01.jpg" rel="nofollow" target="_blank"><br/> </a></p> <blockquote> <h4></h4> <h4>“If you have a meal without meat, in Puerto Rico, it’s not considered a meal.” [3:40]</h4> <h4>“I think mofongo can be one of those things that you can use to distinguish Puerto Rican cuisine from others.” [8:00]</h4> <h4>“We do have a high rate of obesity. If it’s not as high as the U.S. it’s almost there.” [13:00]</h4> <h4>–Melissa Fuster on Native</h4> </blockquote>

Episode 34: Puerto Rican Culture and Crisis

East meets West this week as Native host Briana Kurtz shares an on location chat with Chef Didem Senol of Lokanta Maya restaurant in Istanbul, Turkey. Combining her experience gained in New York at the French Culinary Institute and in the kitchen at Eleven Madison Park with her native Turkish ingredients, she goes on to share how seasonality and locality drive her menu. Tune in for this and more from the ground in Istanbul!

<p>East meets West this week as <em>Native</em> host Briana Kurtz shares an on location chat with Chef Didem Senol of Lokanta Maya restaurant in Istanbul, Turkey. Combining her experience gained in New York at the French Culinary Institute and in the kitchen at Eleven Madison Park with her native Turkish ingredients, she goes on to share how seasonality and locality drive her menu. Tune in for this and more from the ground in Istanbul!</p>

Episode 32: What is Turkish Cuisine?

Come along as host Briana Kurtz takes Native listeners to the Ukraine!  Guest Olia Hercules discusses her new cookbook, “Mamushka,” and relates how it is a celebration of the food and flavours of the “Wild East” – from the Black Sea to Baku and Armenia to Azerbaijan, with many recipes for fresh, flavorful and unexpected dishes from across the region. Inspired from her childhood memories of fresh, spring produce to the forgotten recipes from generations past, Olia shares details on traditional holiday fare and that many of the photographs in the book feature plates that belonged to her grandmother.  Tune in for Olia’s thoughts on current events happening in the Ukraine area and more!     “It’s really produce driven. We don’t use may spices in traditional Ukrainian cooking. There’s no spices to hide behind, almost.” [4:00] “Borscht and varenyky – Ukrainian cuisine is more than that!” [5:35]  –Olia Hercules on Native

<p>Come along as host Briana Kurtz takes <em>Native</em> listeners to the Ukraine!  Guest Olia Hercules discusses her new cookbook, “Mamushka,” and relates how it is a celebration of the food and flavours of the “Wild East” – from the Black Sea to Baku and Armenia to Azerbaijan, with many recipes for fresh, flavorful and unexpected dishes from across the region. Inspired from her childhood memories of fresh, spring produce to the forgotten recipes from generations past, Olia shares details on traditional holiday fare and that many of the photographs in the book feature plates that belonged to her grandmother.  Tune in for Olia’s thoughts on current events happening in the Ukraine area and more!</p> <p> </p> <p> </p> <p>“It’s really produce driven. We don’t use may spices in traditional Ukrainian cooking. There’s no spices to hide behind, almost.” [4:00]</p> <h4>“Borscht and varenyky – Ukrainian cuisine is more than that!” [5:35] </h4> <h4>–Olia Hercules on Native</h4>

Episode 31: Ukrainian Cuisine and Current Events

Master chef Najmieh Batmanglij joins Briana Kurtz on this week’s episode of Native talking all things Persian from the delicious cuisine to successfully cooking with turmeric!  In her newest book (due out in October!), “Joon: Persian Cooking Made Simple,” she distills one of the world’s oldest and most influential cuisines to capture its unique flavors in recipes adapted to suit our busy lives. Najmieh’s fans have been making meals from her “Food of Life” for more than 30 years. For “Joon” she has simplified 75 of her favorite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home.  Tune in to hear the delectable details on Iran’s cuisine, including thoughts on khoresh, sweet and sour flavors, and more.  Barley &amp; Leek Soup Recipe – Pomegranate &amp; Walnut Khoresh Recipe  “Joon means in Persian: life. It can be used in multiple ways, a term of endearment similar to darling… when you take a bite of something very delicious you say joon!” [4:15] “This is a book written for this generation… most of the recipes cook in less than an hour.” [11:50] –Najmieh Batmanglij on Native

<p>Master chef Najmieh Batmanglij joins Briana Kurtz on this week’s episode of Native talking all things Persian from the delicious cuisine to successfully cooking with turmeric!  In her newest book (due out in October!), “Joon: Persian Cooking Made Simple,” she distills one of the world’s oldest and most influential cuisines to capture its unique flavors in recipes adapted to suit our busy lives. Najmieh’s fans have been making meals from her “Food of Life” for more than 30 years. For “Joon” she has simplified 75 of her favorite dishes and shows how, with the right ingredients and a few basic tools and techniques, authentic Persian food can easily be prepared at home.  Tune in to hear the delectable details on Iran’s cuisine, including thoughts on khoresh, sweet and sour flavors, and more.</p> <h4></h4> <h4><a href="https://heritageradionetwork.org/wp-content/uploads/2015/09/Joon_Barley-Leek-Soup_p90.pdf" rel="nofollow" target="_blank">Barley &amp; Leek Soup Recipe</a> – <a href="https://heritageradionetwork.org/wp-content/uploads/2015/09/Joon_PomWalnutKhoresh_P178.pdf" rel="nofollow" target="_blank">Pomegranate &amp; Walnut Khoresh Recipe</a></h4> <blockquote> <h4>“Joon means in Persian: life. It can be used in multiple ways, a term of endearment similar to darling… when you take a bite of something very delicious you say joon!” [4:15]</h4> <h4>“This is a book written for this generation… most of the recipes cook in less than an hour.” [11:50]</h4> <h4>–Najmieh Batmanglij on Native</h4></blockquote>

Episode 30: Persian Cuisine & Culture

Join Native host Briana Kurtz as she explores the lesser known facets of the gastronomic capital of the world – Paris! On the line with guest Camille Bégin, a Parisian native and author, the two discuss the community gardens of the city of lights and how such projects are evolving. Navigating the rules and regulations of a community garden, Camille shares that there are presently over one hundred community gardens that are open to the public. After the break, Briana chats with Camille regarding her upcoming book, “Taste of the Nation: the New Deal Search for America’s Food” and related research. This program was brought to you by Heritage Foods USA.    “When the city started being open to helping the birth of these gardens, people in all sorts of neighborhoods said ‘we want to do this as well, we want a community garden!'” [4:26] –Camille Bégin on Native 

<p>Join Native host Briana Kurtz as she explores the lesser known facets of the gastronomic capital of the world – Paris! On the line with guest Camille Bégin, a Parisian native and author, the two discuss the community gardens of the city of lights and how such projects are evolving. Navigating the rules and regulations of a community garden, Camille shares that there are presently over one hundred community gardens that are open to the public. After the break, Briana chats with Camille regarding her upcoming book, “Taste of the Nation: the New Deal Search for America’s Food” and related research. This program was brought to you by <a href="http://www.heritagefoodsusa.com/" rel="nofollow" target="_blank">Heritage Foods USA</a>.<a href="https://heritageradionetwork.org/wp-content/uploads/2015/09/paris.jpg" rel="nofollow" target="_blank"><br/> </a></p> <blockquote> <h4></h4> <h4>“When the city started being open to helping the birth of these gardens, people in all sorts of neighborhoods said ‘we want to do this as well, we want a community garden!'” [4:26]</h4> <h4><em>–Camille Bégin on Native</em></h4> </blockquote>

Episode 29: Parisian Gardens & Taste

Each week this show features a U.S. or international location and uses food and drink as a gateway to explore and celebrate the cuisine and culture of a place. Part travel show, part current affairs, Native explores the nuisances of a place using the eyes, ears and taste buds of farmers, artists, journalists, chefs and the like. Shows on-site in destinations like Vietnam, Turkey and Thailand are common.

These may be well-read and well-traveled folks in regards to these locales, but I&#39;d hardly call hearing Fuschia Dunlop talk about China or Andy Ricker drone on about Thailand to be &#34;native&#34; experiences.  Better to call it &#34;White Folks with Involved Food Hobbies&#34; perhaps?

Misleading Title

Native

Andrea Nguyen

This week on Native, host Briana Kurtz is taking another glance at Vietnam with author, freelance writer, cooking teacher, blogger, and consultant, Andrea Nguyen. With the anniversary of the fall of Saigon in mind, Andrea recalls the incredible tale of her family’s escape from Vietnam just as communists were to overtake the area. Settling in California, she goes on to explain how she came up in the food world, surrounded by family, before telling Briana a few tidbits about the infamous banh mi sandwich and her cookbook, “The Banh Mi Handbook.” Distinguishing between the northern and southern interpretations of the cuisine, it turns out there’s a lot to look out for! After the break, Andrea breaks down the street food scene and mentions that the specialized vendors are so popular due to the fact that there are few restaurants in the populous areas. Tune in to hear Andrea’s thoughts on the most important component of Vietnamese food and how the cuisine in the US is on the rise. This program was brought to you by The International Culinary Center.  “It’s easy to wrap your head around a sandwich. I think in America we’re open to new flavors… the thing with banh mi is it’s light and has all these beautiful flavors and textures and you can really call the shots with the protein.” [10:40] “The Vietnamese flavor profile is more like rolling hills… it’s not as sweet or salty but has highs and lows.” [27:45] —Andrea Nguyen on Native

<p>This week on Native, host Briana Kurtz is taking another glance at Vietnam with author, freelance writer, cooking teacher, <a href="http://www.vietworldkitchen.com/" rel="nofollow" target="_blank">blogger</a>, and consultant, Andrea Nguyen. With the anniversary of the fall of Saigon in mind, Andrea recalls the incredible tale of her family’s escape from Vietnam just as communists were to overtake the area. Settling in California, she goes on to explain how she came up in the food world, surrounded by family, before telling Briana a few tidbits about the infamous banh mi sandwich and her cookbook, “The Banh Mi Handbook.” Distinguishing between the northern and southern interpretations of the cuisine, it turns out there’s a lot to look out for! After the break, Andrea breaks down the street food scene and mentions that the specialized vendors are so popular due to the fact that there are few restaurants in the populous areas. Tune in to hear Andrea’s thoughts on the most important component of Vietnamese food and how the cuisine in the US is on the rise. This program was brought to you by <a href="http://www.internationalculinarycenter.com" rel="nofollow" target="_blank">The International Culinary Center</a>.</p> <h4></h4> <h4>“It’s easy to wrap your head around a sandwich. I think in America we’re open to new flavors… the thing with banh mi is it’s light and has all these beautiful flavors and textures and you can really call the shots with the protein.” [10:40]</h4> <p>“The Vietnamese flavor profile is more like rolling hills… it’s not as sweet or salty but has highs and lows.” [27:45]</p> <p>—Andrea Nguyen on Native</p>

Episode 26: Vietnam with Andrea Nguyen

This week on Native, host Briana Kurtz journeys to Ethiopia via Bushwick, Brooklyn with guest Sam Saverance, owner and founder of Bunna Cafe. Since 2011, Bunna Cafe has been the prime destination for Ethiopian cuisine in North Brooklyn and beyond. Sam shares with Briana how he became so enamoured with the unique flavor palate of Ethiopia and the road that took him from a simple trip to the country years ago to opening up a brick and mortar establishment that prides itself in serving a vegan menu as well as traditional Ethiopian alcohol. T’ej, a sweet, rich, fermented golden honey wine a favorite drink that Sam serves in the restaurant! After the break, Sam relays some of the upcoming events that Bunna Cafe is involved in, such as a stand at Smorgasburg, the Brooklyn flea food market. With Easter upon us, Briana gets the scoop on traditional, holiday eating habits as well as why Sam decided to take the restaurant in a vegan direction though Ethiopian cuisine does often implement meat. Tune in for a great show! This show was brought to you by Cain Vineyard &amp; Wine.     “Ethiopia is considered the birthplace of coffee and coffee there is used more than just a beverage to get you from point A to point B. Actually, the ambiance, smell… it’s a ritual there.” [3:43] “The vegan cuisine has been grown for many centuries and it’s not meant as a substitute for anything… there’s no tofu!” [20:10] —Sam Saverance on Native

<p>This week on Native, host Briana Kurtz journeys to Ethiopia via Bushwick, Brooklyn with guest Sam Saverance, owner and founder of Bunna Cafe. Since 2011, Bunna Cafe has been the prime destination for Ethiopian cuisine in North Brooklyn and beyond. Sam shares with Briana how he became so enamoured with the unique flavor palate of Ethiopia and the road that took him from a simple trip to the country years ago to opening up a brick and mortar establishment that prides itself in serving a vegan menu as well as traditional Ethiopian alcohol. T’ej, a sweet, rich, fermented golden honey wine a favorite drink that Sam serves in the restaurant! After the break, Sam relays some of the upcoming events that Bunna Cafe is involved in, such as a stand at Smorgasburg, the Brooklyn flea food market. With Easter upon us, Briana gets the scoop on traditional, holiday eating habits as well as why Sam decided to take the restaurant in a vegan direction though Ethiopian cuisine does often implement meat. Tune in for a great show! This show was brought to you by <a href="http://www.cainfive.com" rel="nofollow" target="_blank">Cain Vineyard &amp; Wine</a>.</p> <p> </p> <p> </p> <p>“Ethiopia is considered the birthplace of coffee and coffee there is used more than just a beverage to get you from point A to point B. Actually, the ambiance, smell… it’s a ritual there.” [3:43]</p> <p>“The vegan cuisine has been grown for many centuries and it’s not meant as a substitute for anything… there’s no tofu!” [20:10]</p> <p>—Sam Saverance on Native</p>

Episode 25: Ethiopia with Bunna Cafe

Ralf Kuettel

This week on Native, host Briana Kurtz is sitting down with Ralf Kuettel, chef and owner of Trestle on Tenth and Rocket Pig in NYC.  Delving right in, Ralf gives Briana a general overview of his home country of Switzerland, explaining the country’s breakdown of nationalities as well as the typical meal structure observed daily plus special foods for holidays.  Ralf goes on to share certain foods that are unique to Switzerland, such as rÃ¶sti, which is a fried potato dish that can be served with eggs or other regional touches.  Briana also gets the scoop on the beer, wine, and other spirits enjoyed by the Swiss.  After the break, Ralf tells how he came to the United States and proceeded through trials and tribulations to open Trestle on Tenth and later, Rocket Pig.  It was important that he stay true to his heritage and upbringing with these restaurants and also talks his thoughts on the overall restaurant experience.  Tune in for a great interview and to hear what Ralf is looking forward to this spring!  This program was brought to you by The International Culinary Center.       “When I opened Trestle on Tenth I wanted to focus on Swiss influence and my heritage and upbringing. I called it a Swiss brassiere.” [20:00]  “I don’t look at Switzerland as one culinary center anymore.” [20:45]  “Food shouldn’t just be a center stage of an experience going to a restaurant… it’s getting together with friends.” [23:25]  —Ralf Kuettel on Native

<p>This week on Native, host Briana Kurtz is sitting down with Ralf Kuettel, chef and owner of Trestle on Tenth and Rocket Pig in NYC.  Delving right in, Ralf gives Briana a general overview of his home country of Switzerland, explaining the country’s breakdown of nationalities as well as the typical meal structure observed daily plus special foods for holidays.  Ralf goes on to share certain foods that are unique to Switzerland, such as rÃ¶sti, which is a fried potato dish that can be served with eggs or other regional touches.  Briana also gets the scoop on the beer, wine, and other spirits enjoyed by the Swiss.  After the break, Ralf tells how he came to the United States and proceeded through trials and tribulations to open Trestle on Tenth and later, Rocket Pig.  It was important that he stay true to his heritage and upbringing with these restaurants and also talks his thoughts on the overall restaurant experience.  Tune in for a great interview and to hear what Ralf is looking forward to this spring!  This program was brought to you by <a href="http://www.internationalculinarycenter.com" rel="nofollow" target="_blank">The International Culinary Center</a>.<br/> </p><p><br/> </p><center><br/> <br/> </center><br/> <p></p> <h4> “When I opened Trestle on Tenth I wanted to focus on Swiss influence and my heritage and upbringing. I called it a Swiss brassiere.” [20:00]<br/> <p><br/> “I don’t look at Switzerland as one culinary center anymore.” [20:45]<br/> </p><p><br/> “Food shouldn’t just be a center stage of an experience going to a restaurant… it’s getting together with friends.” [23:25]<br/> </p><p><br/> —Ralf Kuettel on Native</p></h4>

Episode 24: Switzerland with Ralf Kuettel

This week on Native, host Briana Kurtz is getting the scoop on the ramen phenomenon from two guys who know it best: Kenshiro Uki of Ramen Lab and George Kao of Sun Noodle. Discussing their backgrounds and how they fell in love with the traditional Japanese comfort food, Kenshiro and George share their take on why the noodle has taken the country by storm in the last few years and their efforts to spread fresh ramen from a restaurant setting into homes around the country. Additionally, the guests go on to explain what’s on the horizon for the Japanese soup in ‘noodle technology’ as well as the evolving definition of ramen. This program was brought to you by The International Culinary Center.     “If we can share the knowledge of what a great bowl of craft ramen is, I feel with the chefs we have here and in Europe, they can take their creativity and advance it and move it forward.” [20:00] —Kenshiro Uki on Native “There’s so many elements that I think captivate a customer; you eat with your eyes, nose, and finally your mouth… there’s so many wonderful factors to getting you that harmony.” [26:00] —George Kao on Native

<p>This week on Native, host Briana Kurtz is getting the scoop on the ramen phenomenon from two guys who know it best: Kenshiro Uki of Ramen Lab and George Kao of Sun Noodle. Discussing their backgrounds and how they fell in love with the traditional Japanese comfort food, Kenshiro and George share their take on why the noodle has taken the country by storm in the last few years and their efforts to spread fresh ramen from a restaurant setting into homes around the country. Additionally, the guests go on to explain what’s on the horizon for the Japanese soup in ‘noodle technology’ as well as the evolving definition of ramen. This program was brought to you by <a href="http://www.internationalculinarycenter.com" rel="nofollow" target="_blank">The International Culinary Center</a>.</p> <p> </p> <p> </p> <p>“If we can share the knowledge of what a great bowl of craft ramen is, I feel with the chefs we have here and in Europe, they can take their creativity and advance it and move it forward.” [20:00]</p> <p>—Kenshiro Uki on Native</p> <p>“There’s so many elements that I think captivate a customer; you eat with your eyes, nose, and finally your mouth… there’s so many wonderful factors to getting you that harmony.” [26:00]</p> <p>—George Kao on Native</p>

Episode 20: Ramen Lab NYC

This week on another episode abroad of Native, host Briana Kurtz is in Penang, Malaysia chatting with local food expert and chef, Pearly Kee. Pearly Kee is one of Penang’s doyens of Nyonya cuisine and takes Briana through the ins and outs of what makes this cuisine not only distinct but delicious. Pearly explains that Penang has one of the most diverse food fares in Malaysia and at times, the food is so mixed with influences from the Indian, Malay, Chinese and Thai cuisine that it becomes unique to the island itself. After the break, Pearly shares how she took up cooking as a child, learning from her aunts the traditional fare and techniques to create unforgettable flavors. Tune in to hear all about life in Penang and how many foods, traditions, and cultures come together to positively influence one another. This program was brought to you by Whole Foods Market.   “Most of all, Malaysian cuisine uses fresh ingredients because we have bountiful, fresh galangal, or some people call it blue ginger. We have fresh turmeric and lemongrass.” [1:46] “Penang, Malaysian people are very proud of our food. Try as we might, we stick to our food, that is who you are, it reminds you where you come from.” [13:30] —Pearly Kee on Native

<p>This week on another episode abroad of Native, host Briana Kurtz is in Penang, Malaysia chatting with local food expert and chef, Pearly Kee. Pearly Kee is one of Penang’s doyens of Nyonya cuisine and takes Briana through the ins and outs of what makes this cuisine not only distinct but delicious. Pearly explains that Penang has one of the most diverse food fares in Malaysia and at times, the food is so mixed with influences from the Indian, Malay, Chinese and Thai cuisine that it becomes unique to the island itself. After the break, Pearly shares how she took up cooking as a child, learning from her aunts the traditional fare and techniques to create unforgettable flavors. Tune in to hear all about life in Penang and how many foods, traditions, and cultures come together to positively influence one another. This program was brought to you by <a href="http://www.wholefoodsmarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>.</p> <p> </p> <p>“Most of all, Malaysian cuisine uses fresh ingredients because we have bountiful, fresh galangal, or some people call it blue ginger. We have fresh turmeric and lemongrass.” [1:46]</p> <p>“Penang, Malaysian people are very proud of our food. Try as we might, we stick to our food, that is who you are, it reminds you where you come from.” [13:30]</p> <p>—Pearly Kee on Native</p>

Episode 15: Penang, Malaysia with Pearly Kee

Aldo Sohm

This week on Native, host Briana Kurtz is headed to Austria with Aldo Sohm, world-renown sommelier and wine director of Le Bernardin and recently opened Aldo Sohm Wine Bar. Talking to Briana about his upbringing and how he became interested in wine, as it turns out, Aldo’s fascination with wine began at the age of 19 after visiting an Italian vineyard with his father. Captivated with what he encountered and learned, he knew right then and there that he wanted to pursue a career in wine. He also shares some tips for those who maybe are not as familiar with Austrian cuisine and culture and how it sets itself a part from other areas of Europe. Tune in for a great show! This program was brought to you by The International Culinary Center.   “We owe it to our customers to give them a great glass when they drink wine.” [29:25] —Aldo Sohm on Native

<p>This week on Native, host Briana Kurtz is headed to Austria with Aldo Sohm, world-renown sommelier and wine director of Le Bernardin and recently opened Aldo Sohm Wine Bar. Talking to Briana about his upbringing and how he became interested in wine, as it turns out, Aldo’s fascination with wine began at the age of 19 after visiting an Italian vineyard with his father. Captivated with what he encountered and learned, he knew right then and there that he wanted to pursue a career in wine. He also shares some tips for those who maybe are not as familiar with Austrian cuisine and culture and how it sets itself a part from other areas of Europe. Tune in for a great show! This program was brought to you by <a href="http://www.internationalculinarycenter.com" rel="nofollow" target="_blank">The International Culinary Center</a>.</p> <p> </p> <p>“We owe it to our customers to give them a great glass when they drink wine.” [29:25]</p> <p>—Aldo Sohm on Native</p>

Episode 13: Austria with Aldo Sohm

Fuchsia Dunlop

This week on Native, host Briana Kurtz is headed to China with Fuchsia Dunlop! A cook and food-writer specializing in Chinese cuisine, Fuchsia is not only a James Beard Award Winner, but also the author of “Every Grain of Rice: Simple Chinese Home Cooking,” “Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China,” an account of her adventures in exploring Chinese food culture; as well as cookbooks “Revolutionary Chinese Cookbook” and “Land of Plenty.” She talks to Briana about Chinese cuisine around the Asian region and how food as evolved in the last few years both in China as well as how westerners are beginning to embrace these traditional flavors and textures. After the break, Fuchsia talks about her most recent trip to China and shares thoughts on the passing on of traditions from generation to generation as well as recent events in the area. This program was brought to you by Cain Vineyard &amp; Winery.  “I really didn’t want to be a traditional ex-pat living in Beijing, Shanghai, I really wanted to dive into China.” [2:30] “There are quite a few Chinese ingredients that westerners tend to find rather alien or disgusting… for me it was about setting aside these prejudices and trying things.” [9:00] —Fuchsia Dunlop on Native

<p>This week on Native, host Briana Kurtz is headed to China with Fuchsia Dunlop! A cook and food-writer specializing in Chinese cuisine, Fuchsia is not only a James Beard Award Winner, but also the author of “Every Grain of Rice: Simple Chinese Home Cooking,” “Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China,” an account of her adventures in exploring Chinese food culture; as well as cookbooks “Revolutionary Chinese Cookbook” and “Land of Plenty.”<br/> She talks to Briana about Chinese cuisine around the Asian region and how food as evolved in the last few years both in China as well as how westerners are beginning to embrace these traditional flavors and textures. After the break, Fuchsia talks about her most recent trip to China and shares thoughts on the passing on of traditions from generation to generation as well as recent events in the area. This program was brought to you by <a href="http://www.cainfive.com" rel="nofollow" target="_blank">Cain Vineyard &amp; Winery</a>.</p> <h4></h4> <h4>“I really didn’t want to be a traditional ex-pat living in Beijing, Shanghai, I really wanted to dive into China.” [2:30]</h4> <p>“There are quite a few Chinese ingredients that westerners tend to find rather alien or disgusting… for me it was about setting aside these prejudices and trying things.” [9:00]</p> <p>—Fuchsia Dunlop on Native</p>

Episode 11: China with Fuchsia Dunlop

This week on Native, host Briana Kurtz is talking the Lowcountry – South Carolina. Welcoming Courtney Hampson, Regional Marketing Director at Palmetto Bluff, and Jay Walea, Director of the Palmetto Bluff Conservancy. Palmetto Bluff is a community unlike any that has come before it: a vibrant residential and recreational preserve enriched by wilderness and wildlife, unspoiled rivers and salt marshes, and the sounds and smells of nature. Jay goes on to explain that his extraordinary land is the platform for Palmetto Bluff’s higher purpose: to allow people to experience the magic of the Lowcountry in its ultimate form. Courtney and Jay share that the Lowcountry is known for its easygoing, laid back lifestyle, but one that is also intensely passionate. It is defined by a life dictated by the water, marsh, land, and forest, and a great deal of environmental research occurs here as well. The Lowcountry’s rich history, its flavorful food, its vibrant music and its remarkable people all contribute to the foundation from which this special destination has grown in the last decade. This program was brought to you by Edwards VA Ham.   “Palmetto Bluffs has always been blessed with good management and stewards of the land.” [6:45] —Jay Walea on Native “We tossed around the idea of starting a food and wine event, and we did. We started really small… and we thought wow this is really successful!” [20:25] —Courtney Hampson on Native

<p>This week on Native, host Briana Kurtz is talking the Lowcountry – South Carolina. Welcoming Courtney Hampson, Regional Marketing Director at Palmetto Bluff, and Jay Walea, Director of the Palmetto Bluff Conservancy. Palmetto Bluff is a community unlike any that has come before it: a vibrant residential and recreational preserve enriched by wilderness and wildlife, unspoiled rivers and salt marshes, and the sounds and smells of nature. Jay goes on to explain that his extraordinary land is the platform for Palmetto Bluff’s higher purpose: to allow people to experience the magic of the Lowcountry in its ultimate form. Courtney and Jay share that the Lowcountry is known for its easygoing, laid back lifestyle, but one that is also intensely passionate. It is defined by a life dictated by the water, marsh, land, and forest, and a great deal of environmental research occurs here as well. The Lowcountry’s rich history, its flavorful food, its vibrant music and its remarkable people all contribute to the foundation from which this special destination has grown in the last decade. This program was brought to you by <a href="http://www.edwardsvaham.com" rel="nofollow" target="_blank">Edwards VA Ham</a>.</p> <p> </p> <p>“Palmetto Bluffs has always been blessed with good management and stewards of the land.” [6:45]</p> <p>—Jay Walea on Native</p> <p>“We tossed around the idea of starting a food and wine event, and we did. We started really small… and we thought wow this is really successful!” [20:25]</p> <p>—Courtney Hampson on Native</p>

Episode 10: The Lowcountry

This week on Native, we’re joining host Briana Kurtz on a journey through the Eastern Tennessee, Knoxville area guided by guests Jeff Ross of Blackberry Farm and Dustin Busby of Century Harvest Farms. In the first half of the show, Briana speaks with Jeff, who is the Garden Manager at Blackberry Farm about not only the wide breadth of operations happening at Blackberry Farm but also his particular role and what it entails. In charge of growing most of the organic produce used by the kitchen, he also leads cooking classes and demonstrations for guests. Often, he cooks traditional yet elevated Appalachian foods with the guests over an open flame contained in the vast garden area. Local specialities like berries, trout, and venison paint the picture of a local cuisine deeply integrated with the land. Jeff’s favorite dish? A German-style pork and beans dish with an interesting history to the area. After the break, Briana speaks with Dustin Busby of Century Harvest Farms whose past includes cooking his way around the world at restaurants such as Woodlands, French Laundry, and Fat Duck. Dustin also spent time as an Executive Sous Chef and Farmstead Manager at Blackberry before moving to Chef and Farm Manager for Century Harvest Farms. Additionally, he is a partner in the Hoof food truck. Knoxville and the surrounding area is an exciting and affordable place to be right now – tune in to find out more! This program has been brought to you by Heritage Foods USA.  “Blackberry Farm is a hotel and resort, culinary destination, and working farm plus about a million other things rolled into one.” [2:10] —Jeff Ross on Native “Because of the mountains and the lay of the land, there’s so many different aspects. You can travel ten miles and the soil and culture there is different and it’s really amazing.” [21:23] —Dustin Busby on Native

<p>This week on Native, we’re joining host Briana Kurtz on a journey through the Eastern Tennessee, Knoxville area guided by guests Jeff Ross of Blackberry Farm and Dustin Busby of Century Harvest Farms. In the first half of the show, Briana speaks with Jeff, who is the Garden Manager at Blackberry Farm about not only the wide breadth of operations happening at Blackberry Farm but also his particular role and what it entails. In charge of growing most of the organic produce used by the kitchen, he also leads cooking classes and demonstrations for guests. Often, he cooks traditional yet elevated Appalachian foods with the guests over an open flame contained in the vast garden area. Local specialities like berries, trout, and venison paint the picture of a local cuisine deeply integrated with the land. Jeff’s favorite dish? A German-style pork and beans dish with an interesting history to the area. After the break, Briana speaks with Dustin Busby of Century Harvest Farms whose past includes cooking his way around the world at restaurants such as Woodlands, French Laundry, and Fat Duck. Dustin also spent time as an Executive Sous Chef and Farmstead Manager at Blackberry before moving to Chef and Farm Manager for Century Harvest Farms. Additionally, he is a partner in the Hoof food truck. Knoxville and the surrounding area is an exciting and affordable place to be right now – tune in to find out more! This program has been brought to you by <a href="http://www.heritagefoodsusa.com" rel="nofollow" target="_blank">Heritage Foods USA</a>.</p> <h4></h4> <h4>“Blackberry Farm is a hotel and resort, culinary destination, and working farm plus about a million other things rolled into one.” [2:10]</h4> <p>—Jeff Ross on Native</p> <p>“Because of the mountains and the lay of the land, there’s so many different aspects. You can travel ten miles and the soil and culture there is different and it’s really amazing.” [21:23]</p> <p>—Dustin Busby on Native</p>

Episode 8: Knoxville with Blackberry Farm

Margarita Carrillo Arronte

This week on Native, host Briana Kurtz is headed to Mexico! Speaking with author of the new cookbook, “Mexico: The Cookbook,” Margarita Carrillo Arronte, Briana chats with Margarita not only about the importance of cooking in her family and in the Mexican culture but also where she sees Mexican cuisine heading in the future. Featuring an unprecedented 700 recipes from across the entire country, Margarita explains how vital it was for her book to showcase the rich diversity and flavors of Mexican food. Having dedicated 30 years to researching, teaching, and cooking, she speaks on what authentic Mexican cuisine truly is. Margarita also shares some examples of the special dishes that are related to the religious happenings in Mexico, like what she will be cooking for the upcoming Dia de los Muertos (Day of the Dead). After the break, Briana asks Margarita to walk us through the meal structure of a typical day in Mexico. Tune in to hear all about the delicious, authentic food of the Estados Unidos Mexicanos! This program was brought to you by Cain Vineyard &amp; Winery.  “Mexican food is so vast that this book shows only the tip of the iceberg.” [4:30] “Cooking is part of the heritage, the cultural upbringing [of Mexico].” [6:53] “It is my mission in life to show the world the authentic mexican food.” [9:50] —Margarita Carrillo Arronte on Native

<p>This week on Native, host Briana Kurtz is headed to Mexico! Speaking with author of the new cookbook, “Mexico: The Cookbook,” Margarita Carrillo Arronte, Briana chats with Margarita not only about the importance of cooking in her family and in the Mexican culture but also where she sees Mexican cuisine heading in the future. Featuring an unprecedented 700 recipes from across the entire country, Margarita explains how vital it was for her book to showcase the rich diversity and flavors of Mexican food. Having dedicated 30 years to researching, teaching, and cooking, she speaks on what authentic Mexican cuisine truly is. Margarita also shares some examples of the special dishes that are related to the religious happenings in Mexico, like what she will be cooking for the upcoming Dia de los Muertos (Day of the Dead). After the break, Briana asks Margarita to walk us through the meal structure of a typical day in Mexico. Tune in to hear all about the delicious, authentic food of the Estados Unidos Mexicanos! This program was brought to you by <a href="http://www.cainfive.com" rel="nofollow" target="_blank">Cain Vineyard &amp; Winery</a>.</p> <h4></h4> <h4>“Mexican food is so vast that this book shows only the tip of the iceberg.” [4:30]</h4> <p>“Cooking is part of the heritage, the cultural upbringing [of Mexico].” [6:53]</p> <p>“It is my mission in life to show the world the authentic mexican food.” [9:50]</p> <p>—Margarita Carrillo Arronte on Native</p>

Episode 7: Mexico with Margarita Carrillo Arronte

Clodagh McKenna

This week we travel to Ireland on Native, as host Briana Kurtz chats with Irish chef, TV personality, cookbook author and director of a new cookery school, Clodagh McKenna. Coming all the way from Dublin, Clodagh gives us a picture of the culinary landscape in Ireland, both past and present. Hear about some of the gastronomic trends (lamb) and traditions (bacon and cabbage) that define the iconic country. This program was brought to you by Edwards VA Ham.   “Lamb in Ireland is really taking its own in the moment. The different peninsula’s are owning it.” [18:00] “99% of houses in Ireland will be eating spring lamb on Easter Sunday.” [30:00] “When bacon and cabbage is done well, it’s brilliant.” [31:00] –Clodagh McKenna on Native

<p>This week we travel to Ireland on Native, as host Briana Kurtz chats with Irish chef, TV personality, cookbook author and director of a new cookery school, Clodagh McKenna. Coming all the way from Dublin, Clodagh gives us a picture of the culinary landscape in Ireland, both past and present. Hear about some of the gastronomic trends (lamb) and traditions (bacon and cabbage) that define the iconic country. This program was brought to you by <a href="http://www.EdwardsVAHam.com" rel="nofollow" target="_blank">Edwards VA Ham</a>.</p> <p> </p> <p>“Lamb in Ireland is really taking its own in the moment. The different peninsula’s are owning it.” [18:00]</p> <p>“99% of houses in Ireland will be eating spring lamb on Easter Sunday.” [30:00]</p> <p>“When bacon and cabbage is done well, it’s brilliant.” [31:00]</p> <p>–Clodagh McKenna on Native</p>

Episode 3: Ireland with Clodagh McKenna

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