Joy and Locke Eat New York
29m
·
Inside the Food Channel
·
It was just a 2-day whirlwind trip for business, but Locke and I managed to hunt down some pretty amazing food between meetings. We both had a must-eat list, but otherwise we decided to wing it and see where our endless walks through the city took us. I was up for anything, but insisted we make an inaugural visit to Rudy's Bar since it's just plain embarrassing to think we were the only two people on the planet who hadn't been there. Locke is a devotee of Momofuku Noodle Bar in the Village and was willing to risk life and limb to take me there. Persistence on both our parts paid off, as we revisited familiar haunts and discovered new obsessions.
Rudy's Bar:
http://www.rudysbarnyc.com
Eataly:
http://www.eataly.com
Momofuku:
http://momofuku.com/new-york/noodle-bar/
Pig 'N' Whistle:
http://www.pignwhistleon36th.com
Pie Face
http://piefacenyc.com
Bella Napoli
http://www.bellanapoli.com
Minus5 Ice Bar
https://www.minus5experience.com/about/
Sardi's
http://www.sardis.com/htmldocs/cms/
Big Gay Ice Cream
http://biggayicecream.com
Trailer Park Lounge
http://trailerparklounge.com
The episode Joy and Locke Eat New York from the podcast Inside the Food Channel has a duration of
29:33. It was first published
More episodes from Inside the Food Channel
Top Ten Sandwich & Salad Trends for 2015
The Food Channel is known for its annual Trends Reports, and this year's Sandwich and Salad outlook doesn't disappoint! From creative toppings to endless cheese, grain and bread choices layered with ethnic flavors, this podcast will make your mouth water...
National Donut Day
It's National Donut Day, and who are we to miss that?? Host Joy Robertson caught up with Food Channel Editor Kay Logsdon and Food Trends Expert Locke Hilderbrand to see what's cooking in terms of the best cake donut to ever come out of our kitchen... and yours! Find the recipe at: www.foodchannel.com
National Restaurant Association Show 2015
As always, NRA Show Chicago and BAR (Beverage Alcohol for Restaurants) was a smashing success. In this podcast Food Channel Trends Expert Locke Hilderbrand dishes with host Joy Robertson about the flavors he spotted, the goodies he ate and all the cool cocktails she missed out on.
Birdseed Brittle
You've heard of peanut brittle, but birdseed brittle? Sure! Wild Flour Bakery in Milwaukee, Wisconsin prides itself in baking artisan breads with no added sugar, fats, diary or preservatives. The company also offers an array of slightly salty, slightly sweet brittles that feature oats, seeds and and other natural ingredients. And you don't have to travel to Milwaukee to get it--adventure seekers near Branson get their brittle fix as they zipline through the picturesque Missouri Ozarks.
Branson Zipline & Wolfe Creek Station:
http://www.bransonzipline.com
Wild Flour Bakery
http://www.wildflour.net/#sthash.3jwOJx2y.dpbs
Stewart Langer on Holiday Wines
Major Brands' Stewart Langer always has fresh ideas for wines and cocktails that will make any occasion special. Here he discusses the perfect wines to pair with winter foods, champagne that is not only delicious but the perfect hostess gift, and Sorel -- also known as Christmas in a Glass.
Sorel:
http://jackfrombrooklyn.com/recipe-products/sorel/