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We explore the uses of Cacha a, the national spirit of Brazil, and learn how to make 2 cocktails, the classic Caiparinha, and the Empire Cooler, with Sagatiba Brand Manager and mixologist Jamie Terrell. www.culinarymedianetwork.com

CMN Video: Fork in The Road - Sicily Jennifer and Chef Mark speak with Tony May and Gianfranco Sorrentino from GRI, or Gruppo Ristoratori Italiani, about GRI's mission to promote the image of Italian Cuisine in the United States. Each year, they visit a region of Italy to learn about fresh artisanal products. This year, the destination was Sicily, and the Culinary Media Network came along to join in on the fun! From ancient Greek ruins, to sumptuous feasts in rustic farmhouses to Medieval Palazzi and winery tours, we took a big bite out of Sicily! A production of The Culinary Media Network. www.culinarymedianetwork.com Mara Eli, Francesco Cafiso "Sicilia" (mp3) from "Made in Sicily The Songs" (Alfredo Lo Faro) Buy at Napster Buy at GroupieTunes Buy at mTraks Download More On This Album

Jennifer and Chef Mark speak with Tony May and Gianfranco Sorrentino from GRI, or Gruppo Ristoratori Italiani, about GRI's mission to promote the image of Italian Cuisine in the United States. Each year, they visit a region of Italy to learn about fresh artisanal products. This year, the destination was Sicily, and the Culinary Media Network came along to join in on the fun! From ancient Greek ruins, to sumptuous feasts in rustic farmhouses to Medieval Palazzi and winery tours, we took a big bite out of Sicily! www.culinarymedianetwork.com

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 3 The conclusion of our 3 part series. Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He finishes his Shrimp in Green Mole Sauce, and teaches us about chayote. www.rickbayless.com A production of The Culinary Media Network. www.culinarymedianetwork.com

Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp. A Production of the Culinary Media Network. www.culinarymedianetwork.com

CMN Video: SpeckFest Jennifer visits SpeckFest, the Annual festival celebrating Speck, a cured ham product of the SudTirol-Alto Adige region of Northern Italy that is both smoked and air cured. She then takes us to a factory, where we see the modern way that Speck is produced. A production of The Culinary Media Network. www.culinarymedianetwork.com

Jennifer visits SpeckFest, the Annual festival celebrating Speck, a cured ham product of the SudTirol-Alto Adige region of Northern Italy that is both smoked and air cured. She then takes us to a factory, where we see the modern way that Speck is produced. a Production of the Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Fancy Food Show Highlights A visual montage of some of the beautiful and mouth-watering displays of food products at the 2008 NASFT Summer Fancy Food Show. A production of the Culinary Media Network. www.culinarymedianetwork.com A production of The Culinary Media Network. www.culinarymedianetwork.com

A visual montage of some of the beautiful and mouth-watering displays of food products at the 2008 NASFT Summer Fancy Food Show. A production of the Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Action Against Hunger Benefit We attend the Benefit party for the Restaurants Against Hunger campaign, to raise funds for Action Against Hunger, an International agency devoted to fighting hunger in over 43 countries in the world. Their aid helps children and adults with severe malnutrition and in many cases brings them back from the brink of death. Please take a moment to donate at www.actionagainsthunger.org A production of The Culinary Media Network. www.culinarymedianetwork.com

Author: CulinaryMedia Added: Sat, 28 Jun 2008 23:24:50 -0800 Duration: 457CMN Video: Tasting Speck Alto Adige Jennifer visits the Johannser Hof in Chiusa, Sudtirol to learn the traditional way that Speck is made. She speaks with Franz Mitterutzner, Director of the Speck Alto Adige Consoritum, about the methods and ...

CMN Video: Tasting Speck Alto Adige Jennifer visits the Johannser Hof in Chiusa, Sudtirol to learn the traditional way that Speck is made. She speaks with Franz Mitterutzner, Director of the Speck Alto Adige Consoritum, about the methods and careful regulations that govern this traditional cured meat of Northern Italy. She then tastes some of Herr Brunner's farmhouse Speck with Lou Di Palo of Di Palo's Fine Foods. A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Tasting Speck Alto Adige Jennifer visits the Johannser Hof in Chiusa, Sudtirol to learn the traditional way that Speck is made. She speaks with Franz Mitterutzner, Director of the Speck Alto Adige Consoritum, about the methods and careful regulations that govern this traditional cured meat of Northern Italy. She then tastes some of Herr Brunner's farmhouse Speck with Lou Di Palo of Di Palo's Fine Foods. A Production of the Culinary Media Network. www.culinarymedianetwork.com

Barista Heather Perry from the Ultimate Barista Challenge shows us how to make the perfect latte, with tips on milk temperature, rolling the steam, and how to make those cool designs that seem impossible! A production of the Culinary Media Network. www.culinarymedianetwork.com Ranked 0.0 / 5 | 0 views | 0 comments Click here to watch the video Submitted By: CulinaryMediaNetwork Tags: Coffee Barista Latte Heather Perry Food Podcast Culinary Media Network Gilded Fork Philosophy Categories: How To

Author: CulinaryMedia Added: Thu, 26 Jun 2008 01:49:59 -0800 Duration: 189Barista Heather Perry from the Ultimate Barista Challenge shows us how to make the perfect latte, with tips on milk temperature, rolling the steam, and how to make those cool designs that seem impossible! A production of the Culinary Media ...

CMN Video: How to Make the Perfect Latte Barista Heather Perry from the Ultimate Barista Challenge shows us how to make the perfect latte, with tips on milk temperature, rolling the steam, and how to make those cool designs that seem impossible! www.ultimatebaristachallenge.com A production of The Culinary Media Network. www.culinarymedianetwork.com

Barista Heather Perry from the Ultimate Barista Challenge shows us how to make the perfect latte, with tips on milk temperature, rolling the steam, and how to make those cool designs that seem impossible! A production of the Culinary Media Network. www.culinarymedianetwork.com

Chef Mark is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to make a simple yet sumptuous lobster roll. www.tasteofnovascotia.com A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: Lobster Sex Jennifer is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to identify male and female lobsters,and also gives us a lesson on the intricacies of lobster sex! http://www.tasteofnovascotia.com/ A production of The Culinary Media Network (www.culinarymedianetwork.com).

Food Philosophy #78: Luscious Nova Scotia Lobster Chef Alain Bosse from Taste of Nova Scotia and Pictou Lodge joins me for a little sassy talk about our favorite crustacean and some of Nova Scotia's other culinary delights. P.S. If you've never known the intricacies of male and female lobsters, the chef has a few insights for you -- including full hips and rigid males. Yes. http://www.tasteofnovascotia.com/ http://www.pictoulodge.com/ Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com) Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

CMN Video: Chef Rick Bayless at NY Times Travel Show, Part 2 Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp. A production of The Culinary Media Network. www.culinarymedianetwork.com

Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show. He demonstrates how to make a Green Mole Sauce, and explains many of the unique Mexican ingredients that go into it. On Part 3 he finishes the dish, using the mole with Shrimp. A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN Video: How to Break Down a Lobster Chef Mark is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to break down a lobster, getting all the tasty meat inside. We learn about what parts to avoid, and how to get at all the good stuff! www.tasteofnovascotia.com A production of The Culinary Media Network. www.culinarymedianetwork.com

I dreamt I was rich and famous... Commodore Vanderbilt, was an American entrepreneur who built his wealth in shipping and railroads and was the patriarch of the Vanderbilt family. Cornelius Vanderbilt and Phebe Hand had a family of modest means in Port Richmond on Staten Island. At the time of his death, aged 82, Cornelius Vanderbilt's fortune was estimated at more than US$100 million. He willed US$95 million to son William but "only" US$500,000 to each of his eight daughters. His wife received US$500,000 in cash, their modest New York City home, and 2,000 shares of common stock in New York Central Railroad. Vanderbilt gave little of his vast fortune to charitable works, leaving the $1 million (the equivalent of $19 million today) he had promised for Vanderbilt University and $50,000 to the Church of the Strangers in New York City. He lived modestly, leaving his descendants to build the Vanderbilt houses that characterize America's Gilded Age. According to "The Wealthy 100" by Michael Klepper and Robert Gunther, Vanderbilt would be worth $143 billion in 2007 dollars, if you take his total wealth as a share of the nation's GDP in 1877 and apply that same proportion in 2007, making him the second-wealthiest person in American history after Rockefeller.[6] Vanderbilt is also heavily associated with the standardization of gauges and the use of steel in rails. Author: GrampawUniverse Keywords: business social science commodore cornelius vanderbilt gilded age grampaw railroad history robber baron Added: June 12, 2008

Author: CulinaryMedia Added: Thu, 12 Jun 2008 00:46:14 -0800 Duration: 576Chef Mark is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to break down a lobster, getting all the tasty meat inside. We learn about what parts to avoid, and how to get at all the good stuff! www.tasteofnovascotia.com

Chef Mark is joined by Chef Alain Bosse from Taste of Nova Scotia, who shows us how to break down a lobster, getting all the tasty meat inside. We learn about what parts to avoid, and how to get at all the good stuff! www.tasteofnovascotia.com

Author: CulinaryMedia Added: Mon, 02 Jun 2008 10:16:16 -0800 Duration: 434Taste of Times Square A montage of the many foods on offer at the Taste of Times Square event, June 11, 2007. We meet some of the great people behind the foods that were served, and hear a little about some of the restauants that make Times Square ...

Author: CulinaryMedia Added: Mon, 02 Jun 2008 10:16:16 -0800 Duration: 434Taste of Times Square A montage of the many foods on offer at the Taste of Times Square event, June 11, 2007. We meet some of the great people behind the foods that were served, and hear a little about some of the restauants that make Times Square ...

Author: CulinaryMedia Added: Sun, 01 Jun 2008 18:49:39 -0800 Duration: 413Chef Rick Bayless, of Chicago's Frontera Grill and Topolobampo speaks at the NY Times Travel Show, sharing his epiphanies about Mexican cooking as a young man, and his love of the markets in Mexico City. On parts 2 and 3, coming soon, Chef Bayless ...