The Herbfarm

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 4 August 2001

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

If you know the food scene in Washington State, you know about the wildly popular Herbfarm Restaurant. You also know that getting a reservation there is all about the luck of the draw. They open their phone lines only twice a year for bookings and within hours every space for the next six months is filled! The reason is executive chef Jerry Traunfeld's cooking. Chef Traunfeld, author of The Herbfarm Cookbook, unveils some new tricks for getting maximum flavor from herbs and flowers, some of which you've probably never heard of. His recipe for Lemon Verbena Sorbet showcases the herbal spin this talented chef gives his food.

Jane and Michael Stern are eating stellar Italian sausages in West Virginia, of all places. Grilling guru John Willoughby (of License to Grill fame) is back with a recipe for Asian Spice Rub that supports his claim that sometimes it's better to rub than soak. Our food scientist Shirley Corriher, author of Cookwise, has the final word on flavored oils. Are they safe? We'll find out. We'll learn how a Cherokee farmer is bringing her people back to their food traditions, Lynne finds a great place to eat in New York, and she'll also take your calls.

Broadcast dates for this episode:

May 27, 2000 (originally aired)
August 4, 2001 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:31.8	It's Lynn Rosettacaster with the splendid table.
0:45.9	So how do you eat your lavender?
0:48.6	I know you think I'm crazy, right?
0:50.0	Eat lavender?
0:51.3	You know what?
1:01.0	Today, Jerry Trounfeld, author of the Herb Farm Cookbook, unveils all sorts of fast new tricks for getting great taste from herbs and flowers. Jane and Michael Stern are eating stellar Italian sausage in West Virginia, of all places.
1:07.0	Grilling guru John Willoughby explains why it is better to rub than to marinate.
1:12.6	Food scientist Shirley Currier has the final word on making flavored oils.
1:17.8	Are they safe? We'll find out.
1:20.4	And we're opening the lines for your calls.
1:23.2	All this coming up on the splendid table.
1:27.6	But first, this.
1:35.6	It's Lynne Rosedo Casper with Kitchen Chronicles, where knowledge is power and cooking is pleasure,
1:42.1	a practical guide for nourishing ourselves and the people we care about.
1:47.0	Today, I'd like to talk about cherries.
1:50.4	They're beginning to come to market, and from now until late summer,
1:54.4	we're going to see several varieties come in and out of season.
1:58.7	Each one's going to taste different, so when you've sampled one, you certainly haven't sampled
2:03.4	them all.
	...

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