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Episode 228: Colu Henry, #backpocketpasta
Manage episode 174382314 series 1402068
On today’s episode of THE FOOD SEEN, how did native New Yorker Colu Henry, turn her Italian heritage and a #hashtag into a pasta phenomenon? Colu’s great grandparents came to the New World from Campania, and with them, brought a culture of cooking that still exists today in everyone’s pantry, “use what you have in stock to make something delicious”. After years working in PR with high-profile chef like Marcus Samuelsson, Kurt Gutenbrunner, Scott Conant, developing the Oregon Wine Board through her love of Pinot Noir, working with Kyle MacLachlan on marketing his Bordeaux-inspiried cabernet “Pursued by Bear”, and becoming Director of Special Projects at Bon Appétit, it was the virtues of her Nonni that brought Colu back to #backpocketpasta, inspired by a childhood of marinara, tuna-clam sauce, meatballs with grated pecorino, braciole with pine nuts and raisins, and warm semolina sesame bread from Arthur Ave. Join in the fun, and show Colu your #backpocketpasta on Instagram:http://instagram.com/coluhenry. This program was brought to you by Bi-Rite Market.
“It’s really about the people that are around the table in addition to what you’re serving.” [20:00]
–Colu Henry on THE FOOD SEEN
409 episodes
Manage episode 174382314 series 1402068
On today’s episode of THE FOOD SEEN, how did native New Yorker Colu Henry, turn her Italian heritage and a #hashtag into a pasta phenomenon? Colu’s great grandparents came to the New World from Campania, and with them, brought a culture of cooking that still exists today in everyone’s pantry, “use what you have in stock to make something delicious”. After years working in PR with high-profile chef like Marcus Samuelsson, Kurt Gutenbrunner, Scott Conant, developing the Oregon Wine Board through her love of Pinot Noir, working with Kyle MacLachlan on marketing his Bordeaux-inspiried cabernet “Pursued by Bear”, and becoming Director of Special Projects at Bon Appétit, it was the virtues of her Nonni that brought Colu back to #backpocketpasta, inspired by a childhood of marinara, tuna-clam sauce, meatballs with grated pecorino, braciole with pine nuts and raisins, and warm semolina sesame bread from Arthur Ave. Join in the fun, and show Colu your #backpocketpasta on Instagram:http://instagram.com/coluhenry. This program was brought to you by Bi-Rite Market.
“It’s really about the people that are around the table in addition to what you’re serving.” [20:00]
–Colu Henry on THE FOOD SEEN
409 episodes
All episodes
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