Nadia Cooks

Você conhece a região de Vinhos de Altitude, em SC? E o sul de Minas, onde existe inovação com a chamada “poda invertida”? O Vale dos Vinhedos no RS tem DO desde 2012, e a imagem do meu avô carregando o vinho de garrafão, não poderia estar mais viva na minha mente. E o Vinho Verde, cai melhor branco ou tinto com bacalhau? Anote as dicas do nosso convidado, Químico e Enófilo, Fernando Malanconi, e amplie sua adega. Tim tim!

Apresentação e produção de Nadia Furini, edição de Isa Pesce, trilha sonora: Francis Preve (Classique) da YouTube Audio Library.

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When you are a composer but can't listen to music in your head, you are missing a key ingredient. Chef Jaime Stankevicius not only found his passion in cooking but is also leaving an imprint in the Neversink community. Cooking is an act of love, Chef Jaime's honest cuisine is a perfect example of that. You eat with your eyes, then your nose, and finally, your mouth. Have you ever tried coleslaw with caraway seeds?

Wishing you all an earnest Thanksgiving!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

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Você sabia que existem 4 escolas principais de cervejaria pelo mundo? E o processo artesanal, pode até ser feito em casa? Conosco hoje, Alexandre Fanfa Ribas, entusiasta e cervejeiro amador explica, com detalhes, os tipos de cervejas e as combinações com a culinária. Quer mais? Para tornar-se um exímio conhecedor, comece o final de semana, provando-as!

Apresentação e produção de Nadia Furini, edição de Isa Pesce, trilha sonora: Francis Preve (Classique) da YouTube Audio Library.

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One night, at a very young age, Jeremy Casilli had his first experience in the business while covering for his older brother's shift. He was hired as a general manager at the age of 19, packed a lot into a little time, and won't ever let go of the pulse. From New York to Las Vegas, celebrity driven venues helped him create a new concept for his restaurants. On the menu: creamy polenta with truffles and roasted chicken. Hungry for more? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

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A four burner stove, a fridge and a freezer, plus all the instruments connected. If you complain about New York City's kitchens, wait until you cook in the middle of the ocean. Let's review the concept of a small space, moving from Traverse City to Houston to "Bora La" (chef Cristina Corey's sailboat). Grab a pen and paper and learn how to make sour cream. Does it taste better than store bought? Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

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"If you are a true man, come back tomorrow and start washing dishes" and so he did. Chef Dan Pelles hopped on a bus the very next day and started working at his favorite Italian restaurant at the age of 13, in Tel Aviv. From there, his passion only grew, ending up at the Culinary Institute of America and learning the basics of French Cuisine. We talked about butter and the need for our diet to change into a Mediterranean one; on his menu: hummus, tahini, spring peas soup and more!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve (Classique) from YouTube Audio Library.

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Also Trunk or Treat, "dolcetto o scherzetto", give me something good to eat. Our returning guests Michael Trent and Antonella Golia educate us all on many different world celebrations, including All Saints' Day and All Souls' Day. We celebrate Halloween, a pagan holiday the best way: with costumes and sweets, knocking on doors, seeing smiles and handing out candy. Isn't that life?

On the menu: candy corn, banana cinnamon rolls, veggie medley with tomatoes from the garden, and much more!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve(Classique) from YouTube Audio Library.

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She beat me to it; I thought I was young when I baked my first cake at 8 years old, but she was on a cooking show at the age of 3. Cooking everyday, Alessandra Ciuffo makes it all easy and fun. There is not a single day she doesn't find a new dish interesting. From "Rachael vs. Guy", to "Guy's Grocery Games" to Fordham University, visiting new places and creating her own recipes. On the menu: steak, pasta with zucchini flowers, two apple pies, roasted butternut squash salad, spaghetti squash al forno with ragu, Asian-marinated salmon salad with "bastoncini di zucchini". Drooling? Yes, I bet you are.

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve(Classique) from YouTube Audio Library.

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The pandemic has impacted many lives and food pantry lines are longer now; yet this charity keeps New Yorkers on their feet. Teaching people how to make sweet potato hash browns is Geraldine Fermin's favorite lesson. Born in Venezuela, she loves making arepas and hallacas, their version of a tamale. Shrimp and grits, chicken avocado salad inside the arepa, empanadas Pabellon, grilled salmon, and tamales were on this week's menu. Hungry yet? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve(Classique) from YouTube Audio Library.

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From a teenager's notebook, a dance studio came to life. Meet Elena Kampouris, Registered Dietitian, Nutritionist &, of course, Dance Studio Owner at Reflexion Dance. A strong believer of the 3 pillars of well-being, she teaches us how to read labels, not to fall into crazy diets or exercise 'til you drop. Oh and for the weekly menu: couscous, chicken oreganata, potatoes,spanakopita. Hungry yet? Sound on!

Hosted and produced by Nadia Furini, edited by Isa Pesce; background music by Francis Preve(Classique) from YouTube Audio Library. ​

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