Tuesday, August 22, 2017

A Theatrical Dish

I was very happy to be able to finally sit down and chat with my friend Jonathan Dokuchitz. He regaled me with stories of making his way on Broadway, of which I am very much in awe.
There was a wee bit of name dropping, that I very much encouraged. And an absolutely side-splitting Liza Minelli impression.

That and much more here in Episode 005, “A Theatrical Dish”, on Something About Food?


Jonathan spent over two decades in NYC as a performer on Broadway, television, and film.  He moved back to upstate NY to be closer to his family and nature. Jonathan loves to cook and entertain with his dog Charlie as co-host.

You can review and subscribe to the podcast over at iTunes here.  And we can now be found on Stitcher here.
Let us know how we’re doing, submit your questions for us or submit some Wild Card Questions to clarkesfoodpod@gmail.com 

Thursday, August 17, 2017

Good Food News-Emma's Torch


My core belief is that food brings us closer together. And that means that there is room for all of us at the table. I'll be looking for Good Food News that highlights this and sharing it. As my young 4-year-old friend Olive likes to say, "Sharing is caring."
Good Food News from Saveur Magazine highlights Emma's Torch, named after Emma Lazarus whose poem adorns the Statue of Liberty. Not only are they making doughnuts and homefries to feed the masses, but empowering an eager workforce. Kudos my culinary friends. Read the article here.


"The only thing necessary for the triumph of evil is for good men to do nothing."-Edmund Burke


Tuesday, August 15, 2017

Run To the Table


I’ve got a bit of a gal crush on Chef Kelly Newlon. She has a thriving business (Real Athlete Diets Boulder) that she and her husband started up on their own terms, she’s an ultra runner and she loves Great Chef’s of the World, as I do. What is not to love?


We got to talking about running, food and lots more here in Episode 004, “Running to the Table”, on Something About Food?


Kelly Newlon is co-founder/chef at Real Athlete Diets Boulder, CO, a runner and a graduate of The Culinary Institute of America/Hyde Park. She has been cooking in professional kitchens as a line cook and/or pastry chef since the age of fifteen.  Although kale is her most consistent medium these days,  she has over a decade of work focusing on chocolate and has been fortunate enough to have made two birthday cakes for Julia Child. Found out more about RAD and Chef Kelly here.

You can review and subscribe to the podcast here on iTunes.

Let us know how we’re doing, submit your questions for us or submit some Wild Card Questions to clarkesfoodpod@gmail.com 

Tuesday, August 8, 2017

The Durian Effect

​When you meet someone as you’re getting your haircut and they love Dim Sum as much as you do, you become fast friends! And that is just what happened with Putri Martosudarmo. We are a perfect example of my favorite culinary theory, food brings us closer together. Here is to many more conversations and plates of food shared with my new pal!

Here is Episode003 "The Durian Effect".




Putri Martosudarmo was raised in Indonesia among many cultures such as Javanese, Balinese, Chinese, Dutch, etc. Despite her work as a professional makeup artist, her passion for food is beyond eyeshadows and lip glosses. She cooks many different types of dishes and her travel around the world brings her creativity in cooking and ways of life. Follow her over on Instagram with her handle @putrilm92   

You can review and subscribe to the podcast over at iTunes here.
Let us know how we’re doing, submit your questions for us or submit some Wild Card Questions to clarkesfoodpod@gmail.com 

Tuesday, August 1, 2017

Funny Thing About Food...


My buddy Eric Farone was up for a chat on Episode 002-Funny Thing About Food, and we did just that.




We got to chatting about out of the way food, tasting as you cook and how to correctly eat an Italian Beef sandwich. (Over a baby swimming pool, if you were wondering.) I enjoy laughing with him almost as much as I enjoy shoving food into our faces when we’re hanging out!

Eric is a Partner in Apixii: Applied Improvisation and Co-Owner of The Bovine Metropolis Theater. He has done over 100 brainstorming session for Fortune 500 companies, the majority of those have been for new and unique food offerings. You can find out more about him and The Bovine here.
You can review and subscribe to the podcast over at iTunes here.

Let us know how we’re doing, submit your questions for us or submit some Wild Card Questions to clarkesfoodpod@gmail.com