The Modern Eater Show 11/05/16
We’re live at the Grind Kitchen and Watering Hole in Cherry Creek for the gluten free burger bun challenge brought to you by John Irvin and Gluten Free Things. John is putting his gluten free burger buns up against two leading gluten free brands, and chef Preston Phillips from the Grind is doing the cooking. Greg talks to John and chef Nikki Olst from Epicurean Catering about the ingredients in gluten free foods and asks if there is considerably more sugar or salt in the recipes.
While chef Preston Phillips is in the kitchen on a Saturday night cooking our burgers and for his guests, Jennifer and Chad Hulan from Waters Edge Winery stop by the show to be guest judges on the gluten free buns. Jennifer says she gets asked if there is gluten in her wine, so she asks John why someone would think there’s gluten in wine, and if there actually is, the answer might surprise you.
The burgers are here and they are delicious! We have three different gluten free buns to sample and we even get some of chef Preston’s guests to weigh in on their favorite. Which bun did they pick? Tune in to find out. Also the chefs discuss what they like and don’t like about gluten free bread. Greg asks Preston why he doesn’t carry any gluten free bread products in his restaurant, his answer might surprise you.
It’s time for our “In the Kitchen” segment, and you guessed it, we’re talking with chef Preston Phillips, after all, we’re in his restaurant! Greg gets to know chef Preston a little better when he talks to him about where he’s from, how he got started in the culinary field, and what it’s like to be such a young chef with a popular restaurant in Cherry Creek.
We have a new guest to the show and this is a unique distillery! Meet Jeff McPhie, one of the founders from Spring 44 distilling. Their located in Loveland CO. and how and where they get their water makes the difference in their spirits. I’ll say this, their water comes from a spring surrounded by 160,000 acres of National Forrest, and it does not get any fresher than that.
Greg talks with Jeff McPhie about why the quality of water is so important when making spirits. Here’s a hint, most spirits are sixty percent water. If their water is so good, why don’t they bottle it and sell it? Greg asks that very question; tune in to find out the answer. Also chef Preston brings us some samples of the cocktails they make with Spring 44.
While we talk with Jeff McPhie about why water is so important when making spirits, it’s time to find out what kind of spirits they offer. You might not think that Gin is very popular these days, but Jeff will tell you why you’d be wrong and why. They make a couple different vodkas including a honey vodka that stands alone, and three different Gins that are each unique in their own way.
The Modern Drinker shows “Booze in the News” with Greg Hollenback and Kyle Moyer! Mead? What is it? Apparently it the oldest booze known to man. Kyle turns Greg on to meads from Redstone Meadery located in Boulder Colorado. You may just want to add meads to your holiday drink selection. Tune in and find out why!
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