Wednesday March 07, 2012
Michael Wang despite growing up in the restaurant business, confessed that he didn’t have any interest, actually, until he sampled other careers and found himself drawn to it. With an MBA and a business plan in hand, he launched his popular chinese sandwich shop in the financial district of Boston - Foumami. Michael tells a great story about how he came up with the name. It is actually the combination of 2 words. Fo means Buddha and Umami means delicious and tasty. Michael shares the tale of the Buddha that jumps over the wall and breaks his vows just to find the delicious food he smelled. And, one can deduce that Foumami would have that effect on a practicing monk!
What I found most intriguing about Michael’s restaurant is that it is a sandwich shop. I confess that I don’t think of “chinese” and “sandwich” in the same sentence. Michael suggested that most Americans have only experienced a small fraction of Chinese foods and that the Shandong Province is famous for their dumplings, noodles and breads. Enjoy the interview here!
Although it's not a recipe for one of Foumami's famous sandwiches, Michael shared with us a recipe for his Soba Noodle Soup!
Wednesday February 29, 2012
Imagine growing up in a family business that was founded upon your grandmother's horseradish sauce? Dominic Biggi can. He recounts that his grandmother, Rose Biggi sold her sauce out of necessity - during the Great Depression to feed her family. Tune it and hear how Beaverton Foods, a three generations old gourmet condiment company invented honey mustard and is the largest producer of non-refrigerated horseradish and specialty mustards in the United States.
This is a true Heirloom Meals story - generational connections, old-fashioned values and a family recipe.
Listen to the radio show here!
Wednesday January 11, 2012
There may be no better example of a poster child for Heirloom Meals than Hans Morris. Hans shares a warm and charming account of his connection to food and meals through his memories about his grandmother's baking and Mom's culinary explorations.
Hans began cooking as a young boy. He learned at an early age how to appreciate the nuances of cooking and baking by his successes and failures. He grew up with scheduled family meals and the ritual of the Sunday dinner. Hans is a true gourmand whose culinary curiosity engaged his attention. He developed his skills by experimenting and by throwing elaborate dinner parties in his twenties and continuing the tradition of Sunday dinner with his own family. Perhaps the greatest testament to the importance of the Morris family dinner traditions and culinary bliss was the cookbook that he and his 5 other sibling put together with recipes, stories and photos to honor their parents for their 50th wedding anniversary. A true treasure full of new and old heirloom recipes!
Try this recipe for apple cake - you will not be disappointed!! Oh and listen here for his interview.
Tuesday January 03, 2012
As Agnes Djaha shares the story of her parents rich life sharing food with family and friends in their Brooklyn neighborhood in the 1920's, 30's etc. it beckons us back to that time when life was about connecting around the table, cooking was a constant and socializing in person was the norm.
Please listen here as we walk down food memory lane with Syrian-American Agnes Djaha.