Oysters, striped bass, and Pizza Rat? Another NotAFoodie Episode? Are we really back?? This week Tom and Mike speak about the success of the Mikey Pomodoro Pop-Ups and the TikTok pasta craze. They interview the always informative, Tom Hynes, author of Wild City: A Brief History of New York City in 40 Animals. They talk about (really) old-school restaurant practices, the great piggery war of 1859, oysters, fishing the east river, and how seagulls and opossums both deserved a chapter in the book.  Go buy Tom’s book here! https://amzn.to/2PxbC0N

Notafoodie

S4 EP2-Tom Hynes, author of Wild City: A Brief History of New York City in 40 Animals

Hey there. Long time, no see. How's the global pandemic treating ya?  Over the past few months, the NaF team has been talking about the show a lot. The last few months have revealed a lot of cracks in the food world, and society in general. We have decided to change up the format of the show to reflect that.  In this episode, Mike and Tom talk about all of that, as well as what they have been up to. Mike has rebranded himself as "Mikey Pomodoro" (https://www.mikeypomodoro.com/), a private chef and pop-up restaurateur. Tom is now an oyster farmer that is starting a Calabrian chile empire.  Mangia!    

S4- Ep1: Updates and Previews for 2021

Oh man, I love this episode. How could you not when Allison Robicelli and Eddie McNamara are our special guests? Allison (@robicellis) and Eddie (@EddieMcNamara) are both old school Brooklyn to the core. We wanted to do an episode about the changing restaurant landscape of NYC, but to get there, we went down a wonderfully twisted path touching on topics such as: - Red lobster - Beefsteak Charlies - How the Broadway show "Cats" is most likely just an elaborate practical joke that went viral - City kids in the 1980's and their envy of all things "John Hughes Suburbia" The audio quality sucks (which is to be expected since it's the end of the world and such), but the content is amazing. WARNING: THIS IS MOST DEFINITELY NSFW

S3 E10: Four New Yorkers Kvetching - feat. Allison Robicelli and Eddie McNamara

by- Mike Miranti Hello to all of our Fans (editors note- fans???!!!),Last week Tom and I were able to land an interview with the incredible Brian Koppelman. We have been pumped up about it all week and really believe that this is our best episode, but sometimes in life with great happiness comes great pain and we have to first speak about Chef Floyd Cardoz.Today Chef Cardoz passed away from COVID-19 related illness. I had never had the pleasure of meeting Chef Cardoz but I have only heard incredible things. A friend of mine who worked for him at Northend Grill said he left the job as soon as he learned that Chef was going to open his own place. Tom shared some really nice moments of when he first went to Tabla. In other food news, some of New York City’s top Restauranteurs (Andrew Carmellini, Tom Colicchio, Danny Meyer, Missy Robbins, Marcus Samuelsson, and Adam Saper) penned an Op-Ed in the New York Times about how Washington absolutely needs to bail out American restaurants. You can read it hereLastly, the Brian Koppelman interview is amazing. I am never someone who is at a loss for words and I just wanted to listen to him speak forever. I really don’t want to spoil anything but we found out what his favorite food scene in a movie is and it will definitely surprise you.Thank you all for your continued support,Mike Miranti

S3 EP9: Brian Koppelman Joins the Pod... Remembering Chef Floyd Cardoz

Hi Everyone. We have a bit of a departure from our usual format this week. These are unprecedented times and we felt like we had something important to discuss.I’m sure you all know what this is about before you even listen to it. On Monday the NYC restaurant industry essentially shutdown. Restaurants can deliver food and alcohol but no one can dine in them, and suddenly, thousands of hardworking people are out of jobs. We sat down and interviewed two friends and restaurant professionals who are doing their part to help.Andrea Strong (@strongbuzz ), a good friend of the podcast, is a food and food policy writer. She took some time to speak to us about different philanthropic organizations that are helping, and what options are currently out there for displaced restaurant employeesAndrea’s latest Food and Wine article has become THE list of companies that are offering help. The article is constantly being updated with more philanthropic efforts as things continue. You can check it out hereVincent Vee (expressdiscard.com), is another friend and former guest of the pod. Vince is a bar consultant and restaurant veteran, and he talked to us about his Food and Beverage Solidarity Facebook Group, and what he has experienced these last few daysHis Facebook group ‘Food and Beverage Solidarity‘ is here Lastly, we apologize for the audio quality of this episode. I think the term “fast is better than great” describes it well. We conducted all of these interviews remotely, using a cobbled-together system. Please cut us some slack on the audio levels, background noise, buzzing, and dog barking in the background. Stay safe, be well, and be good to one another. Tom & Mike

S3 Ep8- SPECIAL- YOUR RESTAURANTS NEED HELP!!!

by: Mike Miranti Welcome to our 60th Episode!! Quick Shoutout to Savannah Peterson(@SavIsSavvy) for holding down the fort and being incredible on last weeks pod Tom just got back from Atlanta and shares his meal highlights but its an incomplete list because he didn’t go to Magic Palace Food News!!! Salt Bae Burger is the anti-Guy Fieri because it’s a way 1 ticket to No-Flavortown(link) The American Restaurant is on Life Support(link) I officially have 1 foot out the door of restaurants to begin his new career, but I’d still like to work a light amount of service once a week You can check out my medium article here Were any successful restauranteurs created from 2008-2020? Major Food Group (Carbone, Dirty French, The Pool, etc;) was founded in 2010, they might be the one What Are We Drinking Tonight? Mike’s Cocktail: The Gold Rush 2 oz Bourbon .5 oz Honey Syrup .5 Lemon JuiceShake vigorously and pour over a large rock, garnish with lemon peel Tom’s Cocktail:Cynarino 2 oz Cynar SeltzerThis is a mixed drink, not a cocktail, pour in a collins glass over ice and garnish with a lemon wedge 

S3 Ep7- Atlanta Eats, The Thursday Night Maitre'D, Restaurants are Dying, Open Invite to Mike's Birthday!

Woooo Boy! This episode is a bit of a departure from our normal episode. Mike will be back next time, but he took a break from this episode because it is all about the wonderful city of New Orleans! Join Tom and special guest Savannah Peterson, as they eat their way through Tom's favorite food city of New Orleans. It was a quick trip, so they crammed as much food, drink, and booty shaking as they could into 39 hours.  Here's the quick hitlist: http://carrolltonmarket.com/ http://www.turkeyandthewolf.com/ https://lucyssurf.com/ https://www.marjiesgrill.com/ https://mollysriseandshine.com/ https://cochonrestaurant.com/ https://www.courtoftwosisters.com/    

S3 Ep5- 39 Hours in NoLA With @SavIsSavvy- Happy Fat Tuesday!

On this episode of the NaF podcast, Tom and Mike talk about: The Spotted Pig. It has finally closed (good riddance) Yelp, Grubhub, and Seamless aren't vetting restaurants The Winter Fancy Food Show and 2020 Food Trends Pasta at Felix Tacos all over LA What We're Drinking this week (Hanky Panky and Fireball spiked Apple Cider) 

S3 Ep5- The Winter Fancy Food Show, Ghost Restaurants, The Spotted Pig, Felix LA

Tom made a giant porchetta for New Years, while Mike did shots with a certain NY football quarterback. Mike wants to eat his way through the US, but Tom is thinking about global domination. Wine Tariffs help nobody, and hurt everybody! The NaF show goes West to the Fancy Food Show in San Francisco, and for a few days of sun in LA. Hit us up if you're in either of those cities Follow and message The NotAFoodie Show through Facebook, Instagram, and Twitter.  @tmiale // @MikeMiranti

S3 Ep4- New Years Eve Dinner Recap, Food Travel for 2020, California Love, Wine Tariffs, Mike's New BFF

Wooo boy! It's been a busy year for the NaF team. In our year-end recap episode, we talk about good gifts and bad gifts, food trends for 202, and food trends that we want to LEAVE behind in 2019.  Give us a listen!

S3 Ep3- Holiday Gifts, End of Year Wrap-Up, Food Trends

On this weeks episode of NotAFoodie we drop some HUGE News, but first some FOOD News Food News A Panera Bread employee posted a TikTok of how the Mac and Cheese gets made, and surprise it’s done in a sous vide method. The employee drops a vacuum-sealed bag into boiling water, cooks it, cuts the bag open and plates it up. This is such a non-story because Panera Bread, like any massive chain, has Standard Operation Procedures that make streamline their product so it is the same wherever you go. If they made it from scratch it would taste different from location to location, and the most important thing about chain restaurants is consistency. Panera fired the employee who posted this, I’m sure they violated a rule but give me a break, I can’t imagine all the free engagement that this got them. The McRib is back! You don’t really need to add anything to that sentence. But check out the podcast because I get to drop some Ray Dalio x Fast Food Factoids Glenlivet Tide Pods are a thing now. Apparently they’re more than just a clever marketing ploy. These are edible cocktails made in a seaweed encasement. I would try one but wouldn’t go out of my way to procure these No Effin’ Ziti A few months ago I had an idea for content so I brought it up to Tom. I told him I wanted to do a Sopranos Cooking Show where I cook my way through all 86 episodes of the show, this means I’ll be cooking a dish that the characters are eating, referencing, or anything else that makes sense for that episode. We have shot a few so far and should be releasing the first episode in a week or two. Be on the lookout for it and get excited. This project is going to be a massive undertaking so I would appreciate it if you all would share it with everyone. What Are We Drinking Mike’s Cocktail: Last Flight This is a fusion of a Paper Plane and Last Word 2/3 oz Bourbon 2/3 oz Green Chartreuse 2/3 oz Aperol 2/3 oz Lemon Juice Shake all ingredients over ice, strain and serve up, garnish with lemon or orange peel Tom’s Cocktail: Arc Angel Manhattan 2 oz Rye or Bourbon 1 oz Sweet Vermouth 1 Tablespoon Maraschino Cherry Juice Stir over ice, strain into a martini glass and garnish with a Maraschino Cherry

S3 Ep2 - The Mc Rib, Zuckerberg BBQ, Fast Food Mac 'n' Cheese... and Introducing NFZ, A Sopranos Cooking Vlog

And We’re Back! Season 3 Premiere: CLAWSZN, Chai Mishra, Giorgia Caporuscio by Mike Miranti After a very long 3 month hiatus (sans North Fork Summit), Tom and I got back into the lab to record 2 incredible interviews and had a Skype call to catch up on our summers. My catchup was pretty quick. I moved even further uptown, but now I have a dishwasher and a kitchen island so no more complaining about cooking in my apartment. I also penned this article which got over 3.2 clicks in a week. If you haven’t seen it I would really appreciate if you could take an extra 5 minutes and read itTom and his family took an incredible trip out to Australia to see The Great Barrier Reef and eat all the seafood that the entire continent had to offer. His favorite was a bar and restaurant run by the local lifeguards as a way to self-fund; a low key spot right on the beach with great prices and vibes. #CLAWSZN Spiked Seltzers took the world by storm this summer. White Claw, in particular, flexed their branding/marketing genius because they were everywhere this summer. The sparkling malt beverage has great bubbles and light and refreshing flavor, they also weigh in at 5% so these guys do the same damage as a Bud Light. You couldn’t go to a single party this summer without seeing some sort of boozy seltzer. Four Loko even got in on it and photoshopped their own 14% one just to see how people would react, and obviously twitter fell in love with the idea. (Editors note: Call me an old man, but I still don’t get the whole concept of getting drunk on flavored water- Tom) Chai Mishra and Move Two weeks ago while scrolling through Instagram I saw an ad for an entirely online Supermarket called Move. I checked out the website and was very impressed with what I saw. Move is an entirely transparent Supermarket disruptor who is sourcing the highest quality products from all over the world and selling them for 30% less than other retailers. They also have such an open dialogue with their customers that the CEO gives out his cell phone number for your to text him, so I obviously did.“Hey Chai, I’m all in on Move. Would you like to come on my food culture podcast?” was literally all it took to book him on to our show. I’m so glad he did because he was great to talk to and I learned so much more about the product. We try not to do many phone interviews because of the sound quality and overall feel but this is a must-listen. If you like what NotAFoodie is about, you are going to like what Move is about and will want to be an early adopter of theirs. Check out their Kickstarter (Editor’s note- In the interest of full transparency, I am a Kickstarter investor on this product. Mike sent the link and I immediately invested. I love the idea) Giorgia Caporuscio and the NYC Pizza Festival Giorgia Caporuscio, The Queen of Neapolitan Pizza, is the Master Pizzaiolo of both Keste Pizza and Vino locations and Don Antonio all located in Manhattan. She stopped by the studio to talk to us about Neapolitan Pizza, how to make and ferment Pizza Dough at home, and the classes that she teaches at Keste. The 2nd Annual Pizza Festival is this weekend on October 5th and 6th. Giorgia, Tom, and I will all be there. This free festival is a bridge between Naples and New York. After you get there you can buy tickets for Pizza and Wine, VIP Options are also available. Check it out here 

S3Ep1- Summer of The Claw, Shop Move with Chai Mishra, Pizza with Giorgia Caporuscio

What a week we had out in Southold! For the second year in a row, Tom (editors note: That's ME!) hosted me and a few of our friends for a week of incredible food, drinks, and views.Our first meal was at Noah's in Greenport. The incredible Jean Lee(@jeaniuseat) set it up for us, and the team at Noah's knocked it out of the park. From the first bite of Crab Deviled Eggs to the last bite of their Lobster Roll, everything was fresh and full of flavor. Chef Noah takes a lot of pride in being creative with his small plates and left a lasting impression on usFor dinner that night we threw a 5-course meal with some of our friends including Savannah Peterson (@savissavvy) and Brittany Degirolamo(@brita_ny). Jean worked her magic again and got the legend himself Pat LaFrieda to sponsor our dinner. Pat sent us POUNDS of Italian Sausage, his signature hamburgers, and 2 MASSIVE Tomahawk Ribeyes. We also stopped by the Southold Fish Market for some Fluke and Clams.If you've ever listened to our show before you know that while Tom is a Titan in the kitchen, I can throw down a little myself. Tom grabbed the reins of the dinner while I played prep cook and saucier(more on that later)First Course:A Fluke Crudo: Thin slices of local fresh-caught Fluke marinated in citrus with radish and jalapenoThis was such a nice way to start the dinner, fresh fish and bright citrus. A very light dish to get us salivating for everything to come. Tom also flexing with his knife skills, butchering this fish perfectly.Second Course:Cataplana Stew: A North Fork take on a classic Portuguese Stew made with Tomatoes, Clams, and Italian Sausage.This was actually my favorite course of the night. Partly because it was delicious and partly because its something I've never had before. Classically this dish is done with Pork Shoulder and simmered for hours, but this recipe is made with Sausage (Pat LaFrieda's to be more specific) and is packed with flavor. This is a great dish to make for a large groupIntermezzo: LaFrieda CheeseburgersTom grilled up 6 Cheeseburgers (Lettuce Tomato and Kraft Singles) while I went into his fridge and whipped up a Mac Sauce. I learned how to make Mac Sauce a few months ago and this has become my go-to party trick. It's just Mayo, Ketchup, Relish, and a little bit of White Vinegar. If for some reason you don't have White Vinegar you can use Pickle Juice. We cut them up into halves and everyone enjoyed.4th Course: Tomahawks!!!Before getting into this course I just need to describe these two steaks. On the podcast, we described them as "Louisville Slugger, Jason Giambi, Bash Brothers, Mark and José." If you're not a baseball fan, these were BIG BOYS. Tom fired up his kamado grill and got it so hot that it broke the thermometer on the grill. After grilling them to a perfect Medium- Rare with a vicious char they rested for about an hour and when we cut into them they were PERFECT. The Ribeyes melted in your mouth while your jaw was on the floor.Dessert: Briermere Farms PieBrittany and her friend got to the house a little later than the rest of us so we sent them on a mission to pick up dessert from the best bakery out east. Briermere Farms is a North Fork Institution and they did not disappoint with both their Blueberry Pie and their Raspberry Cream Pie. It was the perfect end to the night.I would be totally remiss if I didn't mention the incredible cocktails that we were drinking while all the cooking was going on. My good friend and former guest Yancy Violi (@barandbowtie) and his girlfriend Veronic Lodge(@msveronicalodge) wrote a cocktail menu and came with printed and laminated cocktail menus for the event. Yancy somehow even figured out the font that we used, downloaded it and used it for the menu. The cocktails were sponsored by Hellisoy Vodka(Shoutout to Noah for joining us for dinner) and Hella Cocktail Company. This event was a smashing success and we plan on growing it even larger next year(maybe even a ticketed event coming up sooner than later???)This will probably be our last podcast for the summer as we will be traveling in August and might not be able to record until the fall. Don't worry though because we have some great guests lined up for the fall!

The Second Annual NaF NoFo Summit

The World’s 50 Best Restaurants, Bourdain Day, Fancy Food Show This week on the NotAFoodie show we talk about the World’s 50 Best Restaurant list, multiple tributes to Anthony Bourdain on his birthday, and the Summer Fancy Food Show The World’s 50 Best Restaurants:This is the first year with a rule change for the World’s 50 Best. If you have ever won best restaurant in the world, you are no longer eligible to be on the list. Noma was able to appear on this list because they opened at a new location and are therefore considered a different restaurant. The company is working on a “Best of The Best” list which will include Alinea, Eleven Madison Park, etc;I’ve long said that Cosme is “The Best a la Carte Restaurant in NYC” turns out I was wrong. They are the best restaurant in the entire country. They were ranked #23 worldwide, the highest of any American Restaurant on this list. If you didn’t listen to me before, good luck getting a table now. Let this be a lesson to everyone if I say a restaurant is good it is probably the best restaurant in the country. Tom’s issues with the list that it was very European focused, and not necessarily “the most interesting or innovative.” I disagreed because out of the top 10 2 were from Peru and 1 was in Thailand. I happen to be very familiar with Gaggan, Central, and Maido because I was lucky enough to eat at Gaggan and ran a Nikkei restaurant that took a lot of cues from Central and Maido. I know for a fact that they are all innovative, and incredible. Other standouts on the list included Blue Hill at Stone Barns and Le Bernardin. Bourdain Day:It has been just over a year since the passing of legendary Food Writer and Personality Anthony Bourdain. We here at NotAFoodie have talked about how much he has inspired us and continues to today. This is not a feeling that only we have but one that we share with people all around the world. Bourdain’s friends have declared his birthday June 25th to be Bourdain Day. This year Chef’s from all around the world tweeted memories of him, quotes, and art. It was all a very touching reminder that Tony brought the world together through food and showed us all that we were much similar than we thought. The 2019 Summer Fancy Food Show:Tom went to the Winter Fancy Food Show in San Francisco back in January and I was incredibly jealous and counting down the days until the show came to NYC. We applied for press passes and were granted them, so now I am an official part of Food Journalism, some might even call me a food journalist. The highlights of the show:Mike’s Hot Honey: These are some of the coolest guys in the industry, they hooked us up with product and recipe cards to make this incredible Pineapple Smash CocktailThe Truffleist: Shoutout to Chef Casey Corn for giving us a tasting of their Truffle Oil, Hot Sauce/Butter/Mustard. It was a delight and a lot of funBrooklyn Delhi: Great Products but definitely their Curry Mustard was the most delicious Mustard I tried all dayFive Acre Farms: Shoutout to Dan for giving us 12 oz plastic bottles of chocolate milk, that I thought were delicious but didn’t want to finish. Tom absolutely crushed his bottle. He has a chocolate milk problemBono Sicilian Olive Oil: I met the Bono family a few days before I went to the event because they had dinner at Feroce where I work. I told them I would be attending the show and they told me to make sure I stopped by. They hooked us up with bottles of their incredible Sicilian Olive Oil, and their marmalades were delicious. They had all the time in the world to answer all the questions we had.The Happy Group/Happy Eggs: A Farm in Arkansas that has their own proprietary breed of chicken that produces beautiful bright eggs and gorgeous yolks. I can’t wait to make a carbonara with their eggs. They show that all eggs are not created equally.Hella Cocktail Company: A Brooklyn Based Bitters company that is debuting their canned Bitters and Soda. These are actually non-alcoholic but are incredibly refreshing and can be used to make a quick Spritz-esque cocktail with a little bit of Gin and Citrus. The Hella team also let us sample their entire Bitters line and answered all the questions we had . They are just really great people with a really great product.Tempesta Artisan Salumi: As we were walking around Tom spotted a booth with vendors wearing black baseball caps that said NDUJA in bright red letters. He essentially grabbed my arm and brought me there. We posted up and spoke to Matt for about 20 minutes as he gave us samples of their entire portfolio including the Nduja, Pate, Wagyu Bresaola, Chorizo, Sopressata, and everything else you can imagine. The owner’s father is in Calabria planting thousands of Calabrian Chile Peppers so they can make Nduja. After tasting their entire portfolio, I was drunk on charcuterie. These guys blew my mind 

Worlds 50 Best, Bourdain Day, Summer Fancy Food Show

 Our first podcast post-AM Radio. We had a really incredible 6 months long run of 25 episodes. We never missed a week and booked a guest for almost every single one. I'm incredibly proud of the work that Tom and I did, and the content that we made. That being said, we are on hiatus from the radio for a bit because... well, we needed a break. Instead of recording at the studio in Greenpoint this week, we went back to Tom's dining room table in Queens. But before we sat down for the podcast we had lunch at Asian Bowl, an unassuming Burmese restaurant that blew us away. We tried a few different dishes which we speak about on the podcast. This is a place you would drive past 99 times out of 100, but when you finally eat there you will be pissed at yourself for passing it up so many times. After lunch, Tom took me to Max and Mina's, a homemade ice cream parlor in Kew Garden Hills. I cut my teeth at a different ice cream parlor. We discuss why they are both incredibly different and wonderful. Last but not least we discuss the $1 Grilled Cheese Truck, and guess what? We're keeping the Cocktail Segment! 

Burmese Lunch, Best Ice Cream in Queens, One Dollar Grilled Cheese

I'm not a foodie, I just eat a lot. Mike Miranti and Tom Miale talk about food culture from the point of view of a veteran of the hospitality industry and a food marketing / PR professional.

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Notafoodie

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