Episode 4: Skin in the Game
Episode 3: You Say Baloney, I Say Bologna
Episode 2: Indian Pitmasters. In the heart of the Mississauga Delta
Antoine Westermann’s Legendary Roasted Chicken
Hot Shots from Hot Spots™ – UK Edition – The Star and Garter Dirty Martini
HOT SHOT RECIPE!
Hot Shots from Hot Spots™ – UK Edition – The Star and Garter Bloody Mary
HOT SHOT RECIPE!
Creative Destruction With London’s Queen of Sour Dough
BRIXTON, LONDON - Bridget Hugo shares the secret to flavourful bread and how her slow-fermentation method in wood-fired ovens leads to better nutrition. Hugo started the wildly successful sour dough pizza operation Franco Manca in London and quickly expanded to over 45 outlets. She used the same techniques and wood-fired ovens to launch her Bread Bread operation in the heart of Brixton Village.
Shep Gordon On Paying It Forward, Food Banks With Dignity & Matzo Ball Diplomacy
SANTA MONICA - Legendary manager Shep Gordon (Alice Cooper, Pink Floyd, Emeril Lagasse, Wolfgang Puck) the man who created the celebrity chef category talks with FlavourTV about what he sees is a necessary turn within foodservice, a trend away from the culinary arts servicing strictly rich people, toward a more egalitarian response to communities and a universal right to good food.
The Oyster Man of Falmouth
As the 2018 native oyster season comes to a close in the Cornish town of Falmouth UK, Flavour TV looks back with this documentary tribute to the Falmouth Oyster Festival, featuring local hero Les Angell who shows us the age-old craft of catching oysters under sail.
What Happened To Flavour?
FLAVOURTV HOST MARK SCHATZKER
Super Bowl V. Local Flavour
CHEF MATTY MATHESON
Our Future Is In The Ocean
CHEF NED BELL
ARLENE STEIN, EXECUTIVE DIRECTOR
Vivid Flavour Memory
CHEF JONATHAN GUSHUE
The Arctic Beggar
Winnipeg’s Raw Almond
CHEF MANDEL HITZER
Magic At Mallard Cottage
CHEF TODD PERRIN
“Flavour can be a kind of visual taste; Sybille Bedford described the baroque facades of Mexico as ‘biscuits soaked in Romanee Conti’, and we see and taste and touch the sun-drenched stone.”
June 12, 2017
“There is something about wanting to revisit aging memories through triggers like flavour, music, and scents. You take a sip or a bite of something, and suddenly your brain is guiding you back to the old, original encounter with that thing, opening a sensory pathway to connect past with present.”
June 10, 2017
“It holds the taste and fragrance of childhood, my grandmother’s cooking and her gardening philosophy which was driven by pragmatism as there is no point in planting anything that does not feed you.”
June 05, 2017
Chef Anthony Walsh | Porgy Crudo
LEÑA RESTAURANTE, TORONTO
The Star & Garter | Dirty Martini
The Star & Garter | Bloody Mary
Chef Arty Williams | Oysters & Mango Salsa
FALMOUTH OYSTER FESTIVAL, UK
Chef Nick Liu | Singapore Lobster
Afrim Pristine | Steak & Eggs
THE CHEESE BOUTIQUE, TORONTO
Host, The Flavour Principle
Chef / Author
SEATTLE / NYC
SINGAPORE / LONDON
LONDON / SOUTH AFRICA
MONTREAL / PANAMA