05/01/16 – SPICE
The May showcase, SPICE, will offer our listeners a chance to learn where this magical composite come from, its history, how it’s been used, and what the makes it so popular among chefs and cooks, among everyday food shoppers and suppliers, merchants and distributors, and where its headed, i.e, for medicinal purposes, cosmetics, health care, etc. Hear it from those who know it best, people like Bobby Sahadis of Sahadis Import Co.,Bklyn, NY, Lior Lev Sercarz, master mixer and owner of LaBoite, Dale Lee Buchheister, lead chef of Northern Blue Restaurant in Williamsburg, NY Guaurav Anand, proprietor of Moti mahal DeLuxe Indian Restaurant, on New York’s Upper East Side, Bobby Carbone, co-founder of The NY Hot Sauce Expo and Christine Noel, Dir.of Marketing, GRENADA Tourist Office.
Guests – Our thanks to the following individuals who helped make this show a winning combination for us:
Christine Noel Horsford
USA Director for Grenada, the Spice
Robert is a world traveler and connoisseur of fine food products from the Middle East. In 1986, due to the popularity of Sahadis’ diverse food product lines, he and his brothers expanded their operation to include a mail order business. Robert is now involved in all aspects of his company’s business including importing and distribution, advertising and promotion. Sahadis is located on Atlantic Avenue in the Borough of Brooklyn, NY.
Dale Lee Buchheister
Chef at Williamsburg's Northern Bell Restaurant in Brooklyn, NY
Dale, Chef at Williamsburg’s Northern Bell Restaurant in Brooklyn, NY, hails from Kansas City. Besides stints in KC and Memphis as a BBQ Pitmaster and a “captain” on country style cooking, he has trained in restaurants in Texas and the Carolinas. As Northern Bell’s lead chef, Buchheister has developed a spice table for his best customers and shoppers alike, who often come in to buy his unusual spice products and sauces.
Lior Lev Sercarz
Chef, Master Blender and owner of La Boite
Lior is a Chef, Master Blender and owner of La Boite, a favorite spice shop in NYC. His book, The Art of Blending, provides an index of his 40+ spice blends with recipes and tips from today’s best known chefs and cooks like Daniel Boulud, Eric Ripert, Gail Simmons and Apollonia Poilane. He has been featured in The New York Times, Vogue, In Style, Food & Wine, Saveur and Every Day with Rachel Ray.