Ben Pollinger's guest appearances

Ben Pollinger

Food Talk with Mike Colameco

The Main Course

Chris Jaeckle

Patrick Martins

Sal Scognamillo

Jimmy Carbone

Michael Anthony

Florence Fabricant

Bill Telepan

Michael Lomonaco

Chris Grosso

Rainn Wilson

Jody Williams

Rita Sodi

Will Harris

Patrick Cappiello

Florent Morellet

OwlTail

Steve Train

Michelle DeFeo

Food Talk with Mike Colameco is brought to you by the following generous underwriters:   This week on Food Talk with Michael Colameco, host Mike Colameco first welcomes Steve Train, Maine Lobster Fisherman and Captain of the Wild Irish Rose and Ben Pollinger, Executive Chef at Oceana. Talking about Steve’s family history as fisherman, he reveals that his family has been in the business for many years. He goes on to give Mike a glimpse of a day in the life of a lobster fisherman, including the baiting process, seasonality of lobster, and deciphering between legally fit lobsters to catch and those that are either not big enough or are proven breeders. Ben adds how Oceana uses lobster and his thoughts on the popularity of the dish and why he’s exclusively used Maine lobster for years and what makes this lobster so special. In the second half of the show, Mike brings on Michelle DeFeo, CEO of Laurent-Perrier Champaign USA who kicks off the segment pointing out the differences between champaign and sparkling wine before delving into a detailed run down of the involved champaign-making process. Tune in for a great show!         “I think Maine lobster is the best on the market… I don’t think Maine lobster has any competition.” [17:25] —Steve Train on Food Talk “I’ve been using exclusively Maine lobster for over five and a half years now because it’s got great flavor, is consistent in quality and its a fantastic product.” [19:50] —Ben Pollinger on Food Talk “Consistency is extremely important in champaign.” [47:30] —Michelle DeFeo on Food Talk

<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> This week on Food Talk with Michael Colameco, host Mike Colameco first welcomes Steve Train, Maine Lobster Fisherman and Captain of the Wild Irish Rose and Ben Pollinger, Executive Chef at Oceana. Talking about Steve’s family history as fisherman, he reveals that his family has been in the business for many years. He goes on to give Mike a glimpse of a day in the life of a lobster fisherman, including the baiting process, seasonality of lobster, and deciphering between legally fit lobsters to catch and those that are either not big enough or are proven breeders. Ben adds how Oceana uses lobster and his thoughts on the popularity of the dish and why he’s exclusively used Maine lobster for years and what makes this lobster so special. In the second half of the show, Mike brings on Michelle DeFeo, CEO of Laurent-Perrier Champaign USA who kicks off the segment pointing out the differences between champaign and sparkling wine before delving into a detailed run down of the involved champaign-making process. Tune in for a great show! <h4>“I think Maine lobster is the best on the market… I don’t think Maine lobster has any competition.” [17:25]</h4> —Steve Train on Food Talk “I’ve been using exclusively Maine lobster for over five and a half years now because it’s got great flavor, is consistent in quality and its a fantastic product.” [19:50] —Ben Pollinger on Food Talk “Consistency is extremely important in champaign.” [47:30] —Michelle DeFeo on Food Talk

Episode 42: Steve Train, Ben Pollinger, & Michelle DeFeo

Today on The Main Course, host Patrick Martins talks to fish expert and author of the book School of Fish, Ben Pollinger. They discuss how he had to come up with a different approach to writing a food book. His approach came naturally as a direct result of cooking at home. He also briefly discusses various fish seasons and his top three year round fish. In the latter part of the show, we pick up where we left off with the talk given by Carlo Petrini and Alice Waters during their 25th anniversary of Slow Food. This program was brought to you by the International Culinary Center.   “My approach to writing the book developed naturally as a direct result of cooking at home.” [1:30] “I think it’s unrealistic to think that we’ll never be eating farm fish, it’s just an unreal expectation.” [9:40] —Ben Pollinger on The Main Course “If there’s no reflection or philosophy and there’s just a bunch of handshaking, then it’s not going to serve anything.” [25:00] “80% of the seeds is controlled by only 5 multinational companies” [28:30] —Carlo Petrini &amp; Alice Waters

Today on The Main Course, host Patrick Martins talks to fish expert and author of the book School of Fish, Ben Pollinger. They discuss how he had to come up with a different approach to writing a food book. His approach came naturally as a direct result of cooking at home. He also briefly discusses various fish seasons and his top three year round fish. In the latter part of the show, we pick up where we left off with the talk given by Carlo Petrini and Alice Waters during their 25th anniversary of Slow Food. This program was brought to you by the <a href="http://www.internationalculinarycenter.com" rel="nofollow" target="_blank">International Culinary Center</a>. “My approach to writing the book developed naturally as a direct result of cooking at home.” [1:30] “I think it’s unrealistic to think that we’ll never be eating farm fish, it’s just an unreal expectation.” [9:40] —Ben Pollinger on The Main Course “If there’s no reflection or philosophy and there’s just a bunch of handshaking, then it’s not going to serve anything.” [25:00] “80% of the seeds is controlled by only 5 multinational companies” [28:30] —Carlo Petrini &amp; Alice Waters

Episode 217: The Main Course – Ep 217 – Ben Pollinger