podcast - 2/5 - Radio Royal York

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Radio Royal York – Episode 10: Turkey To Go

In this episode of Radio Royal York: Host Melanie Coates talks turkey with Executive Chef David Garcelon. Click below to listen or download this episode as an MP3 (runs 20 minutes).

Listen to Episode 10

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Show Notes:

* Melanie intros podcast and flubs music lead-in
* Chef Garcelon describes the Fairmont’s Turkey To Go program
* Melanie and Chef Garcelon talk about the rising trend of “take out”
* Melanie asks the “organic” question
* Chef Garcelon provides tips on buying, defrosting and cooking the bird to perfection
* Melanie promises to post the Fairmont’s roast turkey recipe to the Radio Royal York Weblog
* Chef Garcelon talks about local produce included with Turkey To Go and suggests local Ontario wine pairings
* Chef Garcelon offers suggestions about what to do with leftovers
* Chef Garcelon wraps with information on the hotel’s Daily Bread Food Bank donation
* Melanie and Chef Garcelon visit the Fairmont’s kitchen just in time to see the turkeys come-out of the oven
* Melanie wraps the episode with Chef de Partie, Sean Ashley, who talks about the hotel’s charity work during the holiday season

This episode features Creative Commons music:

“God Rest Ye Merry Gentlemen” by Chance’s End
“Tinselle” by Torley on Piano

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Radio Royal York – Episode 9: Honey Harvest

In this episode, host Melanie Coates talks to Executive Chef David Garcelon about the first honey harvest of the season and his culinary plans for the Royal York’s award-winning honey. We then head to the roof where we learn about hives, height and everything else that goes into maintaining a rooftop apiary from Cathy Kozma and Mylee Nordin of the Toronto Beekeeper’s Co-operative. We get a visit from a friendly bee then end the episode with the sounds of the first honey extraction of the season.

Listen to Episode 9

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Show Notes:

This September, while the celebrity buzz flows through Toronto’s many Toronto International Film Festival (TIFF) film premieres, so too will a Festival Buzz pour forth from the lounges of Toronto’s Fairmont Royal York Hotel.

Beginning September 1, 2009 the hotel heralds the arrival of the 34th annual TIFF opening week with a champagne cocktail featuring rooftop honey under the name: Festival Buzz.

Festival fans will have the opportunity to taste rare spoonfuls of the The Fairmont Royal York’s liquid gold, harvested from the hotel’s 14th floor apiary on August 14, 2009.

The $22 “Festival Buzz” is served in a champagne flute, features MOET champagne, peach puree, honey and freshly picked mint from the rooftop garden.

The unique cocktail will be served at both EPIC and the Library Bar, both of which are located on the lobby level and will be open until 1 a.m. during the festival.

“FESTIVAL BUZZ” RECIPE

1 oz White Peach Puree
¼ oz Royal York hotel honey
4 oz Moet Champagne

Stir juice and honey in a shaker glass. Pour into a flute glass. Top with champagne.