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  • 2011
    • Tom Powers Of Was Afforded The Opportunity To Sit Down With The Effervescent Jasmine Hirsch During IPOB 2011. She Shares The Inspiration For The Creation Of In Pursuit Of Balance And We Also Learn That There May Be A Follow Up To This Wonderful Event. Distributed By Tubemogul.
    • Tom Powers Of Talks With Jon Bonné, Wine Editor Of The San Francisco Chronicle While Attending In Pursuit Of Balance In 2011. Bonné Shares Some Truly Powerful Language About Balanced Wines. He Demands That Bigger Wines Are Dialed Back And Acknowledges That Some Winemakers Should Not Be Within 5 Miles Of Chardonnay. This Is Great Stuff! Distributed By Tubemogul.moreless
    • Tom Powers Of Has An Opportunity To Sit Down With The Esteemed Rajat Parr. Rajat Takes Us Through A Brief Time Line Of His Professional Career. Then Our Audience Is Able To Get A Concrete Definition Of Balance From The Co-founder Of In Pursuit Of Balance. Parr Answers The Question: What Is A Balanced Wine? Distributed By Tubemogul.moreless
    • Tom Powers Of And Craig Cooper, General Manager Of Pops For Champagne Taste And Breakdown 3 Great Champagne / Food Pairings. Dishes Include Oysters, Pheasant Breast, And Pork Belly. Distributed By Tubemogul.
    • Tom Powers Of Continues His Discussion With Craig Cooper, General Manager Of Pops For Champagne. Craig Describes The Major Regions Of The World That Produce Sparkling Wine (besides Champagne), Tips Us Toward His Favorite American Producer, And Explains Why The Magnum Bottle Will Always Be The Best Way To Enjoy Champagne. He Also Explains The Recent Trend Toward Rosé. Distributed By Tubemogul.moreless
    • Tommy Powers Of Continues His Discussion With Craig Cooper, General Manager Of Pops For Champagne. They Discuss The Common Misconceptions About Champagne, The Terroir Of The Region, And The Grapes That Comprise This Remarkable But Frequently Misunderstood Fine Wine. Photos Courtesy Of Megan Mallen, Owner Of Wine Shed Distributed By Tubemogul.moreless
    • Tom Powers Of Continues His Discussion With Craig Cooper, General Manager Of Pops For Champagne. Topics Include Reintroducing People To Champagne, Navigating The Diverse Varieties, And Understanding Champagne As A Wine, Not As A Brand. Distributed By Tubemogul.
    • Tommy Meets With Craig Cooper, General Manager Of Pops For Champagne. Craig Relays The Initial Conception And History Of Pops And Explains How The Sparkling Wine Bar Has Thrived For Over 30 Years, Even In Down Economies. Distributed By Tubemogul.
    • Danny And Tom Pay A Visit To Pops For Champagne In Chicago, IL, One Of The Best Champagne Bars In The Country. In This Episode You'll Be Re-initiated Into The World Of This Frequently Misunderstood Sparkling Wine. You'll Learn How To Properly Pair Champagne With Food And See That It Can Be Enjoyed Throughout A Meal - Not Just As An Aperitif. You'll Also Get Tips On The Best Sparkling Wine Producers In The World. Distributed By Tubemogul.moreless
    • E Network host and stylist Marcellas Reynolds tells http://www.gastrotommy.com how working in great restaurants and bringing a touch of theatrics to his serving style helped land him a career in television.
    • http://www.Gastrotommy.com is proud to introduce our viewers to two more brilliant individuals in our industry: Lisa Futterman from Pastoral Artisan Cheese and the esteemed Dan Tompkins, general manager at 3 Floyds Brew Pub. Discover the different types of artisan cheeses and craft beers offered at Chicago restaurant, Hot Chocolate, and learn the basics of pairing cheese with beer. Find out why a cheese/beer pairings can be even more rewarding than the traditional cheese/wine pairing. Explore more of the cultural world of food and wine at http://www.gastrotommy.com.moreless
    • How exactly do you know when it's time to open your own restaurant? Six years in, Mindy Segal gives us insight into the creation of her own boutique establishment, Hot Chocolate. She discusses her transition from pastry chef to head chef, managing a restaurant with more kitchen experience than front-end, developing a restaurant from the eyes of a pastry chef, and the difficulties of maintaining a personal life while running a busy restaurant. She also reveals her plans to reinvent the American bakery. Explore more of the cultural world of food and wine at http://www.gastrotommy.com/episodes/episode-7.moreless
    • Feel the fire that is Mindy Segal! The owner and executive chef of Chicago's Hot Chocolate meets with Gastrotommy.com and discusses her early career at Marche, working as a pastry chef under Michael Kornick at MK, and her quest to bake the perfect chocolate chip cookie. Explore more of the cultural world of food and wine at http://www.gastrotommy.com/episodes/episode-7.moreless
    • 3/3/11
      0.0
      Tom and Dan of www.gastrotommy.com discuss Mindy Segal, Chef/Owner of Hot Chocolate. Mindy is a nationally acclaimed pastry chef. She is also a brilliant savory talent and a tremendous educator. Explore more of the cultural world of food and wine at http://www.gastrotommy.com/episodes
    • Jimmy Bannos describes his newest restaurant concept, The Purple Pig, which is run by his son Jimmy Jr. The Purple Pig has opened to rave reviews and plays to a packed house for lunch and dinner. Explore more of the cultural world of food and wine at http://www.gastrotommy.com/episodes/episode-6.
    • Jimmy Bannos describes three savory dishes and one dessert from his restaurant Heaven on Seven in Chicago, IL. Explore more of the cultural world of food and wine at http://www.gastrotommy.com/episodes/episode-6.
    • The owner of The Hitching Post II explains how to pair grilled artichoke, quail and steak with his wines. The segment will give some fundamental cooking tips on preparing these gorgeous dishes. So get your wood out, burn a clean fire, sprinkle some Magic Dust on your food and get busy! Explore more of the cultural world of food and wine at http://www.gastrotommy.com.moreless
    • Frank goes over four of his favorite wines from the Hitching Post portfolio. He explains why it's time to start drinking dry rose. These wines are available at many great retail wine stores or can be ordered directly from the website. Cork vs screw-top bottling is also discussed. Explore more of the cultural world of food and wine at http://www.gastrotommy.com.moreless
    • Standing along the road outside of the Hitching Post II, Frank welcomes Tommy to his world famous restaurant. They discuss the profound impact the film "Sideways" had on his business. Explore more of the cultural world of food and wine at http://www.gastrotommy.com.
    • Tom Powers and Bob Lindquist visit the Qupe winery barrel room and barrel taste the Bien Nacido 2009 Roussanne. Watch more at http://www.gastrotommy.com/episodes.
    • Bob Lindquist talks to Gastrotommy about the perfect time to harvest the grapes and his unique soil in Bien Nacido. Get an insiders view into the world of food and wine at Gastrotommy.com.
    • Here it is. A perfect breakdown with the winemaker of four of his wines. While everything in his portfolio offers value, these wines were chosen by Bob to represent his craft. These are wonderful selections to buy at your favorite retail store or directly from the winery. Watch more at http://www.gastrotommy.com.moreless
    • Jimmy Bannos Sr. describes how his family has owned and run restaurants for four generations. More importantly, he and Tommy describe the considerable failures of restaurant critics. Learn more about the cultural world of food and wine at http://www.gastrotommy.com.
    • Danny and Tom Powers discuss Jimmy Bannos Sr. and his Heaven on Seven and Purple Pig restaurant concepts. These are beautifully executed, value-driven Chicago restaurants. Watch more at http://www.gastrotommy.com/episodes/episode-6
    • Donnie Madia and Tom Powers discuss their take on the restaurant industry and dig into some very sensitive subjects. Learn more about the cultural world of food and wine at http://www.gastrotommy.com.
    • Wanna see the walk-in cooler of a killer restaurant that makes just about everything in house? Check out this behind-the-scenes clip from episode 5 of gastrotommy. Experience more of the cultural world of food and wine at http://www.gastrotommy.com/episodes
    • See how a famous Hollywood director and a Chicago restaurateur share a similar artistic perspective. Learn more about the cultural world of food and wine at http://www.gastrotommy.com/episodes.
    • Tom Powers of www.gastrotommy.com takes you into a discussion with the Executive Chef and Chef de Cuisine on two new proposed dishes at Blackbird in Chicago, IL. View more at http://www.gastrotommy.com/episodes/episode-5.
  • 2010