Chef Mark stops in Chimayo for a visit to the Santuario de Chimayo, and some red chile tamales at Leona's, some of the best in the state of New Mexico.

Tags: chef chimayo culinary food fork in mark media mexico network new palate podcast remarkable road tamales

Mixologist Jonathan Pogash shows us how to make a classic. The official cocktail of New Orleans: The Sazerac. Using Sazerac Rye Whiskey, Absinthe, Peychaud's bitters, and simple syrup. It's a little taste of the past Cocktail Hour is a production of The Culinary Media Network. www.culinarymedianetwork.com

Tags: absinthe chef cocktail culinary fee food la mark media network podcast sazerac spirits

Highlights from the United States Personal Chef Association conference in Tucson, Arizona. With a desert backdrop, and a lot of fun events, this was a wonderful conference. A hint of more to come, as we bring you the Iron Chef Competition soon!

Tags: chef culinary media network personal uspca

At the coming out party in New York for La Fee Absinthe, we are treated to a Parisienne, the classic way to enjoy Absinthe, and we see the "louche" that develops when water is poured over a sugar cube to release The Green Fairy. Cocktail Hour is a production of The Culinary Media Network. www.culinarymedianetwork.com

Tags: absinthe chef cocktail culinary fee food george la mark media network palate remarkable rowley spirits

We explore the uses of Cachaça, the national spirit of Brazil, and learn how to make 2 cocktails, the classic Caiparinha, and the Empire Cooler, with Sagatiba Brand Manager and mixologist Jamie Terrell. www.culinarymedianetwork.com

Tags: brazil cachaça caiparinha chef cocktail culinary food fork gilded mark media network palate podcast remarkable sagatiba

Jennifer and Chef Mark speak with Tony May and Gianfranco Sorrentino from GRI, or Gruppo Ristoratori Italiani, about GRI's mission to promote the image of Italian Cuisine in the United States. Each year, they visit a region of Italy to learn about fresh artisanal products. This year, the destination was Sicily, and the Culinary Media Network came along to join in on the fun! From ancient Greek ruins, to sumptuous feasts in rustic farmhouses to Medieval Palazzi and winery tours, we took a big bite out of Sicily! www.culinarymedianetwork.com

Tags: cheese culinary food fork gilded italian italy media network sicily wine

Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp. A Production of the Culinary Media Network. www.culinarymedianetwork.com

Tags: bayless chef cooking culinary food fork frontera gilded media mexican network palate podcast remarkable rick

Jennifer visits SpeckFest, the Annual festival celebrating Speck, a cured ham product of the SudTirol-Alto Adige region of Northern Italy that is both smoked and air cured. She then takes us to a factory, where we see the modern way that Speck is produced. a Production of the Culinary Media Network. www.culinarymedianetwork.com

Tags: adige alto culinary food fork gilded italy media network philosophy podcast speck sudtirol

A visual montage of some of the beautiful and mouth-watering displays of food products at the 2008 NASFT Summer Fancy Food Show. A production of the Culinary Media Network. www.culinarymedianetwork.com

Tags: chef culinary fancy food fork gilded mark media nasft network podcast products show specialty

We attend the Benefit party for the Restaurants Against Hunger campaign, to raise funds for Action Against Hunger, an International agency devoted to fighting hunger in over 43 countries in the world. Their aid helps children and adults with severe malnutrition and in many cases brings them back from the brink of death. Please take a moment to donate at www.actionagainsthunger.org A Production of the Culinary Media Network. www.culinarymedianetwork.com

Tags: action against food hunger podcast relief

Barista Heather Perry from the Ultimate Barista Challenge shows us how to make the perfect latte, with tips on milk temperature, rolling the steam, and how to make those cool designs that seem impossible! A production of the Culinary Media Network. www.culinarymedianetwork.com

Tags: barista coffee culinary food fork gilded heather latte media network perry philosophy podcast

Chef Mark is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to make a simple yet sumptuous lobster roll. www.tasteofnovascotia.com A production of The Culinary Media Network. www.culinarymedianetwork.com

Tags: alain bosse chef culinary food fork gilded lobster mark media network nova palate podcast remarkable roll scotia seafood

Jennifer is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to identify male and female lobsters,and also gives us a lesson on the intricacies of lobster sex! http://www.culinarymedianetwork.com

Tags: culinary food lobster media network video

Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp. A production of The Culinary Media Network. www.culinarymedianetwork.com

Tags: bayless chef cooking culinary food fork frontera gilded media mexican network palate podcast remarkable rick

I captured some video footage during my Piemonte luncheon at the United Nations, so you can see chefs in action in the kitchen and lotsa pasta -- and one particular chef toward whom the camera just seemed to gravitate. Hear the full audio with interviews on Food Philosophy #50. www.torinopiemonte.com

Tags: chefs culinary food iannolo italy jennifer media network philosophy piemonte podcast sensuality torino united video

Chef Mark is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to break down a lobster, getting all the tasty meat inside. We learn about what parts to avoid, and how to get at all the good stuff! www.tasteofnovascotia.com

Tags: alain bosse chef culinary food fork gilded lobster mark media network nova palate podcast remarkable scotia seafood

Chef Mark speaks with Sherri Johns of the Ultimate Barista Challenge, about the qualities a great barista must possess to produce the perfect cup of coffee, and we see some the these fine folks practice their trade with latte art and frappacino competitions.

Tags: coffee barista ultimate challenge sherri johns food podcast remarkable palate culinary media network chef mark

Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show, sharing his epiphanies about Mexican cooking as a young man, and his love of the markets in Mexico City. On parts 2 and 3, coming soon, Chef Bayless cooks for us! A Production of the Culinary Media Network. www.culinarymedianetwork.com

Tags: chef rick bayless frontera mexico mexican food podcast remarkable palate culinary media network gilded fork mark

Taste of Times Square A montage of the many foods on offer at the Taste of Times Square event, June 11, 2007. We meet some of the great people behind the foods that were served, and hear a little about some of the restauants that make Times Square such a fun place to have dinner.

Tags: food podcast dining taste times square chef mark video remarkable palate culinary media network gilded fork

Bodega Goat Cheese We speak with cheesemaker Patti Carlin of Bodega Goat Cheese at the San Rafael Farmer's market in Marin County, CA. She tells us about her approach to fresh cheesemaking, and the fact that she's the only cheesemaker in America making Charolet, a fresh goat cheese rolled in edible ash.

Tags: food podcast cheese Bodega Goat Cheese Farmer's Market Patti Carlin Chef Mark video ReMARKable Palate Culinary Media