Jimmy Bradley's guest appearances

Jimmy Bradley

Chef's Story

In the Drink

Food Talk with Mike Colameco

The Life on Life's Terms Podcast

Jesse Schenker

Katie Parla

Dan Silverman

Michael Lomonaco

Chantal Martineau

Missy Robbins

Michael Anthony

Mary Gorman-McAdams

Michael Madrigale

Anthony Giglio

Isabelle Legeron

Victoria James

Anita Lo

Patrick Cappiello

Bill Telepan

OwlTail

Another great story of experience,strenegth and hope

Another great story of experience,strenegth and hope

LOLT-5 Jimmy Bradley

This week’s guest on Chef’s Story is chef Jimmy Bradley. The chef-owner of two popular New York City restaurants – The Red Cat, The Harrison – Jimmy Bradley presides over neighborhood joint that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food &amp; Wine, Bon Appétit, and other food publications, as well as on local and national television programs. This program was brought to you by Whole Foods Market.  “I took jobs from very early ages – I forged my working papers.” [09:00] –Jimmy Bradley on Chef’s Story

This week’s guest on Chef’s Story is chef Jimmy Bradley. The chef-owner of two popular New York City restaurants – The Red Cat, The Harrison – Jimmy Bradley presides over neighborhood joint that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food &amp; Wine, Bon Appétit, and other food publications, as well as on local and national television programs. This program was brought to you by <a href="http://www.WholeFoodsMarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>. <h4>“I took jobs from very early ages – I forged my working papers.” [09:00]</h4> –Jimmy Bradley on Chef’s Story

Episode 96: Jimmy Bradley

Harold Dieterle

Andrew Friedman

Food Talk with Mike Colameco is brought to you by the following generous underwriters:   Get a rare candid look at the present and past of the restaurant and cookbook industry on a fun episode of Food Talk with host Mike Colameco. On the first segment he’s chatting with Harold Dieterle and Andrew Friedman, the team behind Harold Dieterle’s Kitchen Notebook Hundreds of Recipes, Tips, and Techniques for Cooking Like a Chef at Home. They discuss all that goes into creating a stand-out cookbook and reflect on how the industry has changed over the years. Later – Mike is joined by chef Jimmy Bradley of The Red Cat &amp; The Harrison. He recounts memories of growing up in Philadelphia and opening his restaurants in New York City in the time before foodies were everywhere.

<h4>Food Talk with Mike Colameco is brought to you by the following generous underwriters:</h4><a href="http://www.cento.com/" rel="nofollow" target="_blank"></a> <a href="http://colavita.com/" rel="nofollow" target="_blank"></a> <a href="www.winesofportugal.info/" rel="nofollow" target="_blank"></a> Get a rare candid look at the present and past of the restaurant and cookbook industry on a fun episode of Food Talk with host Mike Colameco. On the first segment he’s chatting with Harold Dieterle and Andrew Friedman, the team behind Harold Dieterle’s Kitchen Notebook Hundreds of Recipes, Tips, and Techniques for Cooking Like a Chef at Home. They discuss all that goes into creating a stand-out cookbook and reflect on how the industry has changed over the years. Later – Mike is joined by chef Jimmy Bradley of The Red Cat &amp; The Harrison. He recounts memories of growing up in Philadelphia and opening his restaurants in New York City in the time before foodies were everywhere.

Episode 38: Harold Dieterle, Andrew Friedman & Jimmy Bradley

The author and chef-owner of two popular New York City restaurantsâ€”The Red Cat and The Harrisonâ€”Jimmy Bradley presides over neighborhood joints that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food &amp; Wine, Bon Appétit, Esquire and other food publications, as well as on local and national television programs including TODAY Show and Top Chef Masters. His first cookbook, The Red Cat Cookbook, was published by Clarkson Potter in fall 2006. Don’t miss Jimmy Bradley on this week’s edition of In the Drink! Thanks to our sponsor, Rolling Press. Music by Obey City.   “We would dine every Sunday at one o’clock and listen to the opera from the Met. It sounds stereotypical to say my grandmother taught me how to cook, but in this case, that’s how it was… When I first started with a chefs and they would make ravioli, I thought to myself, ‘I know someone who makes better raviolis than you…'” [9:50] “In my mind, wine factors into everything that has to do with food.” [19:00] — Jimmy Bradley on In the Drink

The author and chef-owner of two popular New York City restaurantsâ€”The Red Cat and The Harrisonâ€”Jimmy Bradley presides over neighborhood joints that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food &amp; Wine, Bon Appétit, Esquire and other food publications, as well as on local and national television programs including TODAY Show and Top Chef Masters. His first cookbook, The Red Cat Cookbook, was published by Clarkson Potter in fall 2006. Don’t miss Jimmy Bradley on this week’s edition of In the Drink! Thanks to our sponsor, <a href="http://www.rollingpress.com" rel="nofollow" target="_blank">Rolling Press</a>. Music by <a href="http://www.soundcloud.com/obey-city" rel="nofollow" target="_blank">Obey City</a>. “We would dine every Sunday at one o’clock and listen to the opera from the Met. It sounds stereotypical to say my grandmother taught me how to cook, but in this case, that’s how it was… When I first started with a chefs and they would make ravioli, I thought to myself, ‘I know someone who makes better raviolis than you…'” [9:50] “In my mind, wine factors into everything that has to do with food.” [19:00] — Jimmy Bradley on In the Drink