On the radio: Table Talk chat about Pickles & Tomatoes
Wednesday, September 14, 2011 at 8:52PM 
Some of you know I was on the radio this morning. I had a wonderful time chatting with Jamie Peha of Peha Promotions, and her co-host, well-known restauranteur "Chef in the Hat" Thierry Rautureau about all things pickled.
Included on the show that day, to talk about TomatoFare2011, were Roy Breiman, Culinary Director of the much-acclaimed Copperleaf Restaurant & Bar, which is located within the gorgeous 18 acre Cedarbrook Lodge, and Mark Bodinet, the Executive Chef of CopperLeaf Restaurant & Bar.
We learned a lot from each other, laughed a lot (sometimes at each other) and I think you might enjoy listening to it too.
Here's the audio portion from today's Table Talk radio show.
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Right after the radio show, we had another fun conversation in the hallway about a jar of home-made fermented "sour" pickles Jamie brought with her this morning. The conversation was caught on Jamie's iPhone.
In this short video, Jamie Peha interviews (cross-examines?) me about whether or not her first batch of home-made pickles, made from her family's 50-year-old recipe, are safe to eat!
For more information about fermenting* cucumbers to make pickles check out my blog post from one year ago, entitled "NYC-style Sour Dill Pickles...the fermentation is finished!"
*No vinegar is used in the fermentation process.
