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Other Stuff

Episode #91 – Greenmarket Regional Grains Project

GrainsBanner_Print_1Learn about the Greenmarket Regional Grains Project on a brand new episode of Sharp & Hot with Stephen Wade and June Russell of Greenmarket NYC.

The mission of the Greenmarket Regional Grains Project is to foster a thriving regional grain economy within the local food system, beginning with our network of growers and customers and extending to any farmer, entrepreneur or retailer contributing to its growth throughout the Northeast.

Their mission begins at Greenmarket, so they rigidly enforce the rule that Greenmarket bakers’ products must contain at least 15 percent flour grown and milled in the region. But creating a marketplace that supports our mission requires more than just rule enforcement.

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Episode #90 – Chef Philip Tessier

This week on Sharp & Hot, I talk with Chef Philip Tessier, silver medalist at Bocuse d’Or. He discusses what it was like being the Team USA representative for Bocuse d’Or, the so-called “Culinary Olympics.” Hear how he juggled his normal responsibilities at Thomas Keller’s French Laundry with the massive undertaking of the culinary competition.

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Episode #89 – Sustainable Seafood with Sean Dixon

1433368357569This week, a whole show on sustainable seafood on Sharp & Hot in anticipation of Sustainable Seafood Week NYC! Sustainable Seafood Week started in 2013 as an opportunity for locals to be part of a thriving, responsible, centuries-old seafood economy. Village Fishmonger, in partnership with Riverpark and Future of Fish, produced a diverse lineup of collaborative and educational programming. She’s joined today by Sean Dixon of Village Fishmonger who is the brains behind the event. Tune in and get sustainable fish tips and more great seafood related information!

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Episode 88 – Beehive Oven

9507715_origBeehive Oven was founded in 2013 by Treva Chadwell and her husband John and reflects a heritage that spans generations. Chef Treva Chadwell was classically trained at the Institute of Culinary Education, but learned how to make the best heritage meals with her mother, grandmother and great-grandmother as well as with her father in his restaurant and catering business. An eighth generation Texan/Louisianan, Treva understands that good food is essential to one’s heritage. Her family has cooked for patriots and pirates.

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Episode 87: Better on Toast author Jill Donenfeld

Better on ToastOn this weeks show delightful food writer and culinary entrepreneur Jill Donenfeld comes to the studio to talk toast and the publishing industry. She was generous enough to share the recipe for Cauliflower Melts that we talk about in the show so you can make the too! Don’t forget to snap a pic and share it with #sharpandhot and I’ll send you a cookbook from my collection!

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Cauliflower Melts

MAKES 8 TOASTS

Raisins have a long shelf life and are great for a boost of energy. I was walking on a cold boardwalk, quite a ways from home, when a pang of hunger attacked. I was wearing my ski jacket—an ideal jacket for the beach in the winter and also ideal for storage with its plentiful pockets for goggles, headphones, keys, money, credit cards, lip balm, sunblock, and Starburst. There are always a few raisins tucked away somewhere (long pocket life?), too; same in this recipe—hidden and sweetly surprising.

1/4 cup olive oil

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs

1/2 cup golden raisins

1/4 cup white wine (optional)

1/4 cup shelled pistachios

8 1/2-inch-thick slices sourdough bread

4 ounces Comte or Manchego cheese, cut into 8 slices

2 tablespoons chopped parsley

1.  Preheat the oven to 350˚F and line a baking sheet with parchment paper.

2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.

3.  Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.

4.  Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.

5.  In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.

6.  Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.

7.  Bake until the cheese melts, 7 to 10 minutes.

8.  Top the toasts with chopped parsley and serve immediately.

From Better on Toast by Jill Donenfeld. Copyright © 2015 by Jill A. Donenfeld. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Episode 86 :: Olivia Rathbone

61Fb6LV31UL._SX258_BO1,204,203,200_This week we are joined by Olivia Rathbone. Olivia manages the dynamic kitchen at Occidental Arts & Ecology Center. Life-long farmer and cook, she orchestrates innovative and delicious meals inspired by seasonal produce from OAEC’s gardens and orchards. She is the editor of the long-awaited OAEC Cookbook published by Chelsea Green. With a formal background in education, she was the Director of vocational programs in the culinary arts and holistic health in the San Francisco Bay Area before coming to the Occidental Arts & Ecology Center.

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Episode 85 – Matt and Emily Hyland

EMILY_Homeslider_11This week I host solo, and start the show by humbly bragging about my experience of running the Brooklyn Half before introducing the guests, Emily and Matt Hyland of the restaurant EMILY. What makes great pizza, how do you afford opening a restaurant, and how do you balance personal time and work time in the crazy life of restaurant ownership?

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Episode #84 – Courtney Contos & Todd Kelly

contos-037.jpgThis week’s episode of Sharp & Hot is full of cheese, bourbon and honey! Tune in as Chef Emily Peterson is joined by Chef Courtney Contos and Chef Todd Kelly in-studio. Raised by restaurateurs in Chicago, now currently based in Vermont, Chef Contos is on a mission to bring back the joy of home cooking. But beyond cooking classes she is also a big proponent of kitchen fundamentals and vegetable gardening. Todd Kelly, Executive Chef and Director of Food & Beverage at the Hilton Cincinnati Netherland Plaza, is responsible for creating the distinct menu for Orchids at Palm Court, The Grill at Palm Court and The Bar at Palm Court and just won the prestigious 5-Star award from AAA.

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Episode #83 – Keith Beavers & Chef James Kelly of In Vino

maininvinoThis week on Sharp & Hot the studio is packed with what we are calling our peanut gallery. My students join them in the studio for today’s discussion with Chef James Kelly and Keith Beavers, about Keith’s restaurant IN VINO, located in the east village. Keith tells us first about his weekly wine classes that he uses to educate New Yorkers, creating positive social experiences in a restaurant, and then chef James tells us about his recipe for Italian shrimp and grits. In depth talks about creative inspiration, making jokes into food, and how awesome grapes are, all this week on Sharp & Hot.

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Episode #82 – Presentation Party Night

1426799217309Presentation Party Night: Andy and Ashley: Tune in to a brand new episode of Sharp & Hot as we are joined by Andy and Ashley, the team behind Presentation Party Night — a monthly lecture series based in Bushwick, Brooklyn, and founded on the idea that everyone has something to teach. Their goal was to create a forum for learning and progressive discussion in our community, but to make it free and fun. PPN combines a party atmosphere with informational programming to make a raucous celebration of peer education, food, and beer. Their events happen on the 3rd Sunday of every month. Everything is totally free and open to the public – they provide beer and food (potluck style – bring something to share) and they survive on donations from the audience.

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