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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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Episode #81 – Eating Queens!

51vxFuj9UFL._SY344_BO1,204,203,200_Is Queens in the house? On today’s episode the answer is a resounding YES! We are joined by Andrea Lynn, author of Queens, A Culinary Passport. Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York’s celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage—all without ever leaving Queens!

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Episode #80 – Simon Majumdar & Martin Miller’s Gin

COAT_Simon-Majumdar-Horz_s4x3.jpg.rend.sni18colThis week we interview Simon Majumdar (judge on The Food Network’s Cutthroat Kitchen, Iron Chef, Beat Bobby Flay, and more) about his new book Fed, White, and Blue. We discuss his book tour across the US and the various stops Simn and his wife Sybil will be making, cooking at my house in New Jersey (?!?), the exciting nature of cooking on TV, and what its like to be famous. After the station break we come back for and interview with Jacob Ehrenkrona, the pioneer of Martin Millers Gin, about one of the most important ingredients in gin production, water.

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Speaking of Heritage Radio Network, we are in the midst of our Kickstarter campaign to build our awesome new website! Love what we do? Become a backer and join the tribe!

Episode #78 – Chef Elizabeth Karmel

karmel6-544x408On this week’s show, we are joined by Elizabeth Karmel creator of Carolina Cue to Go. Elizabeth tells Emily and Anne about her journey of bringing Texas style barbecue to NY and the history of what barbecue was, to what it has become today, as well as her recent barbecue shipping venture. Elizabeth then informs us that different styles of barbecue stem from what animal you are cooking, what part of the animal you use, and the kind of sauce that you eat it with. After this Emily, Anne, and Elizabeth discuss comfort foods, bread pudding, and their mutual love for sweet potatoes.

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Episode 77 – Long Island Homegrown with Leeann Lavin & Chef Joe Realuto

51l2BpK9C-L._SX258_BO1,204,203,200_This week I go back to my Hamptons roots and interview Leeann Lavin and Chef Joe Realmuto. They discuss Chef Leeann’s newest cookbook, The Hamptons and Long Island: Homegrown Cookbook, in which Joe is featured. Joe tells us about a local garden that he owns behind his restaurant Nick and Toni’s, and why he decided to stop working in NYC. Leeann and Joe then go into why locally sourcing ingredients is tantamount to having a successful restaurant, and why chefs should not “smile and dial.”

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Leanne and Joe shared the following recipe. Make it! Its mouthwatering just to type! Snap a pic, use the #sharpandhot and the work of one listener will be rewarded with a copy of the book with a fancy Sharp & Hot bookplate from The Southern Letterpress. Yum!

Chef Joe’s Recipe for Peconic Bay Scallops

Serves 4

2 bunches arugula

1 tbsp. olive oil

2 tbsp. unsalted butter, divided

1 lb. Peconic Bay scallops

juice of 2 lemons

salt and pepper, to taste

1 c. croutons, crushed

Clean the arugula and place it on a platter.

Heat a large, thick-bottomed sauté pan over high heat. Add oil and 1 tbsp. butter to the pan and wait until it starts to smoke. It is very important that the pan be hot, or the scallops will stick to the pan and not brown.

Add scallops to the pan in an even layer and let them sit for 1 minute. DO not touch the scallops until they start to brown. Shake the pan to turn and brown the scallops on all sides. This should take no more than two minutes; it is better for the scallops to be a bit undercooked.

Add the lemon juice, remaining butter, and salt and pepper, and swirl the pan to just melt the butter. Once you have a nice, thick, buttery lemon vinaigrette, pour it over the arugula and top with crouton crumbs. Serve warm.

 

 

Episode #75 – Katrina Blair

51x8WiW6pCL._SY344_BO1,204,203,200_This week I’m joined by Katrina Blair author of The Wild Wisdom of Weeds, the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival.

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Episode #74 – Brisket King & Skin Cleanse

Today we talk two things that fit perfectly together – brisket and skin care! First, I chat with Adina Grigore, author of Skin Cleanse. Skin Cleanse helps readers diagnose and understand the underlying causes of their individual skin problems and offers all-natural recipes—using inexpensive ingredients that can be found at the grocery store to treat them effectively. Later, she’s joined by Chef Brian Perrone and Jimmy Carbone who recap Brisket King 2015, an event where 20+ chefs competed for the glory of beef!

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Episode #73 – Chef Brian Alberg

Anne & I begin the show by discussing health concerns and cholesterol, after upsetting news from my doctor is revealed. Then, guest Chef Brian Alberg of The Red Lion Inn discusses the customers, food, and the age demographics they want to attract in the Berkshire Mountains of Massachusetts. Brian gives us insight into how he started cooking and his love for his profession.

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