will horowitz

This week is all about a few choice iconic dishes – from New York City to Old Delhi, India. Ruby Walsh starts us off with a classic egg cream, at New York institution Gem Spa, where we learn how the sweet drink is intertwined with the bodega’s legacy in the neighborhood. Just a few blocks up Nicole Cornwell uncovers the origin of the famous goat neck dish at Ducks Eatery from executive chef Will Horowitz. Next, we travel all the way to India’s capital with Jess Krainchich and guest reporter Shamolie Warerkar to visit Delhi’s Paranthe Wali Gali, the famous street known for its delicious paranthas: vegetarian, stuffed flatbreads. Kevin Barnum rounds out this episode by speaking with some bold home cooks who attempt to make their favorite iconic dish without going to a restaurant, with key insights from Cathy Erway, host of HRN’s Eat Your Words and author of Not Eating Out in New York.

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Join us for a conversation with Will Horowitz, executive chef and owner of Ducks Eatery and Harry & Ida’s Meat Supply Co in New York City. His New York culinary heritage is deep rooted, with grandparents on both sides as local chefs: one a French-trained chef cooking seasonally on the North Fork of Long Island, the other running a traditional Jewish Delicatessen in Harlem. Will attended Naropa University in Boulder, Colorado for Tibetan Buddhism and eco-sustainability. There he spent extensive time studying primitive survival, permaculture, small-scale farming and off-the-grid homesteading. He began pursuing his professional cooking career at the Culinary School of the Rockies and Johnson & Wales in 2004. In 2012, Will and his sister opened Ducks Eatery, which specializes in heritage techniques and ingredients with a strong focus on smoked, cured, and fermented foods. In 2015, they opened a vintage-inspired delicatessen and provisions shop called Harry & Ida’s Meat and Supply Co. A big believer of using the local terroir as inspiration, Will is an avid forager, fisherman and naturalist. He currently lives in New York City where his focus is on using heritage culinary techniques to create more added-value products out of undervalued highly sustainable ingredients.

Photo courtesy of Brent Herrig.

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On today’s episode of THE FOOD SEEN, we consider Will Horowitz a naturalist, which all fishermen/foragers should be. Whether you have a legacy of French-trained chefs and/or traditional Jewish Delicatessens or not, which Horowitz has on both sides of his family tree, he argues we as people must strive towards a sense of “living alongside” nature. Much of Horowitz’s culinary education is based in symbiosis, whether it’s serving food saved through heritage techniques (smoking, curing, fermenting) at Ducks Eatery, or stocking us with permaculture provisions at Harry & Ida’s Meat Supply Co. Yes, Horowitz makes a mean pastrami sandwich, and you may have heard about the Smoked Watermelon “Ham”, but past the gimmick, there’s stratagem in his sustainability. Horowitz teaches us how dry-cure and brine, dehydrate and preserve, stocking our pantry for recipes on either side of the growing season in his book SALT SMOKE TIME.

Image by Courtesy of William Morrow (an Imprint of HarperCollinsPublishers)

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Seaweed isn’t just for sushi any more. The US seaweed snack market is estimated at a booming $500 million a year with no signs of slowing down. What makes it a super trend for 2018? With more that 11,000 species and uses across food production, health, beauty and industry, seaweed is both bountiful and versatile. The sustainable aquaculture makes it even more appealing for the long-term. A volatile and fragments global-market is one of the primary barriers to growing the worldwide seaweed market. Is seaweed the new kale? Joining us in-studio for this seaweed roundtable discussion are: Will Horowitz and Matt Lebo, co-founders of Akua.co a plant-based food company encompassing seaweed farms and kelp jerky production. Mark Cooper, founder of Bluefields.co, the first seaweed commons exchange to suitably scale the global seaweed production.

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